Berry Good Crisp

This berry crisp is so good. Goodness it is good. I made it on a whim one afternoon and I have been hooked on it since.

Ingredients:
4 cups fresh or frozen mixed berries
1/4 cup white sugar
2/3 cup flour
2/3 cup rolled oats
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter

Directions:
Preheat oven to 350°.
In a medium bowl, gently toss together berries and white sugar; set aside.
In a separate bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Pour berries into baking dish. Sprinkle crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Enjoy

Artichoke Chicken

Ingredients:

1(15oz) can artichoke hearts, drained and chopped

3/4 c. grated parmesan cheese
3/4 cup mayo (can substitute half mayo with sour cream)
1 pinch garlic pepper

4 chicken breast halves

Directions:
Preheat oven to 375. In bowl mix artichoke hearts, cheese, mayo, and garlic pepper. Place chicken in greased baking dish and cover with artichoke mixture. Bake uncovered for 30 min in preheated oven.

5 MINUTE CHOCOLATE MUG CAKE

This is the most dangerous cake recipe. Why? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night! 4 Tbsp flour
4 Tbsp sugar
2 Tbsp cocoa
1 egg
3 Tbsp milk
3 Tbsp oil
3 Tbsp chocolate chips
a small splash of vanilla extract
1 large hot chocolate mug

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla extract and mix again.

Put your mug in the microwage and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little and tip out onto a plate.

EAT! (this can serve 2)

Chocolate Bundt Cake

This dessert has become famous with the girls at 240. The recipe is from my roommate Elizabeth and we love her for it!

1 pkg. devil's food chocolate cake mix
1 pkg. instant jello chocolate pudding
1 (8-oz.) sour cream
1/2 c. oil
1/2. c. warm water
4 eggs
1 small package chocolate chips

Mix together 2-3 minutes. Fold in chocolate chips. Place in greased bundt pan. Bake at 350 for 50 minutes. Sprinkle top with powdered sugar. Enjoy

Gaynote Cookies

Funny name for these cookies but I'll explain. Years ago in Primary, 9-year old girls were Gaynotes, 10-year olds were Firelights, and 11-year olds were Merrihands. My Mom was the Gaynote teacher and made these cookies. They're my favorite sugar cookies and I've made them for years! I went to make some for Valentines Day and couldn't find the recipe!! Panic!! I thought maybe I had copied it and given it to Emily but she didn't have it. More panic!!! But, thankfully, I had given a copy to Melissa!!! Whew! And just so I don't run the risk of ever losing it again I'm putting it here and expect all of you to keep it for me just in case. :cD

GAYNOTE COOKIES

2 cups shortening
2 cups sugar
2 eggs
1 tsp salt
4 1/2 cups flour
4 tsp baking powder
1 or 2 Tbsp milk
1/2 tsp nutmet

Cream shortening & sugar. Add beaten egg and mix well. Sift dry ingredients together. Add to creamed mixture, alternating with milk. Add vanilla and mix thoroughly. Chill dough. Roll 1/4" think on floured surface. Sprinkle with sugar if desired.

Bake at 375º for 10-15 minutes.

Strawberry Chocolate Salad

2 bags of lettuce-1 romaine and 1 spring mix
1 carton sliced fresh strawberries
1 bag of heath candy bar chips

Dressing:
1 cup mayo
1/2 cup milk
1/2-2/3 cup sugar
1/4 cup white vinegar
1 T. poppyseeds

Chill dressing and put it on right before serving

Bacon Wrapped Water Chestnuts

This is one of Aunt Katherine's recipes. I love them! So does everyone else I know.

3 cans whole water chestnuts, cut the large ones in half
1 lb bacon cut into 1/3's
1 cup ketchup
1 cup sugar
1/2 cup vinegar

wrap bacon around water chestnuts, secure with a toothpick, bake at 350 for 30 minutes, remove from oven, drain off fat, pour sauce made from ketchup, sugar, and vinegar over the chestnuts, bake for 30 minutes more

this recipe makes appx. 2 9x13 size pans

Zesty Shrimp and Pasta

Ingredients:
8 oz. linguine, uncooked
3/4 cup zesty italian dressing, divided
2 cups sliced mushrooms
1 can (14 oz.) quartered artichoke hearts, drained
1 lb. uncooked cleaned large shrimp
1/4 cup grated parmesan cheese

Directions:
Cook pasta as directed on package.
Meanwhile, heat 1/2 cup of the dressing in large skillet on medium heat. Stir in mushrooms and artichokes; cook 3 min stirring occasionally. Add shrimp and stir. Cook 2 min. or until shrimp are pink and vegetables are tender, stirring occasionally.
Drain pasta; return to pot. Add shrimp mixture and remaining 1/4 cup dressing; toss lightly. Sprinkle with cheese.

Enjoy!

*chicken can be substituted for the shrimp