Raspberry Cake (WARNING! Very Rich!)

5 cups raspberries, divided

1 cup water, divided

1 cup sugar

3 tablespoons cornstarch

2 tablespoons lemon juice

1 10 inch angel food cake

2 8 ounce packages cream cheese, softened

1 cup sugar

1 8 ounce cool whip, thawed

In saucepan, combine 2/3 cups raspberries and 2/3 cups water. Simmer uncovered 3 minutes. Strain berries and discard seeds. (I don't have a strainer, so I just throw them in.) Set juice aside.

In other pan, mix sugar, cornstarch, and 1/3 cup water. Add berry juice. Boil on medium heat. Cook and stir 2 minutes. Remove from heat and stir in lemon juice. Cool.

Crumble cake into a 9x13 inch pan. In a bowl, mix cream cheese and sugar until fluffy. Fold in cool whip. Mash down cake with hands and spread cream cheese over cake. Add remaining raspberries to cooled glaze and carefully stir until all the berries are coated. Pour glaze on cake.

I like this recipe because: I have a thing for raspberries.

My least favorite thing about this recipe is: It is SO rich with all the cream cheese. If you don't want the cream cheese layer super dooper thick, I would use 1 package instead of 2.

Spaghetti Carbonara by Mindy Coston

1 pound spaghetti

1/2 pound bacon

1/4 onion

4-5 eggs

3/4 cup parmesan cheese

1/2 heavy cream or half and half

1 tablespoon parsley

Boil pasta. Saute bacon and onions and set aside. Beat eggs and half of cheese and parsley. Salt and pepper. Whip cream until stiff. (Tip: Put metal mixing bowl in freezer before). Add drained hot spaghetti and egg mixture in another bowl. Mix quickly. (This step seems weird. The hot spaghetti will cook the eggs but you have to stir fast so they don't scramble.). Then fold in the whipped cream and the rest of the cheese.

I like this recipe because: It is full of flavor! It's one of our families ultimate favorites, even the kids!

My least favorite thing about this recipe is: It is also very fattening. I usually buy half and half instead of cream and use egg whites and just 1-2 yolks instead of 5.

Poppy Chicken

2 pounds chicken breasts

2 cans cream of chickens soup

1 container sour cream

1 stick butter

2 sleeves ritz crackers

Boil chicken. Cube. Mix with sour cream and soup. Put in a 9x13 pan. Crush crackers and drizzle with butter and place on top of chicken. Bake 350 for 20-30 minutes. I've seen other recipes for Poppy Chicken and some have actual poppy seeds. Who knows where those got lost in the one I use!

I like this recipe because: My kids love it and it's fairly easy to make.

My least favorite thing about this recipe is: It's full of fat! I'll use lite sour cream and less butter. Also boiling chicken makes your house really stink!

Greek Salad

2 1/2 cups baby spinach leaves

1/3 red onion

1/4 cup olives

1/2 cup peas

2 ounces feta cheese

2 roma tomatoes

Kraft Greek Dressing

Cut it all up, mix it, and eat! I hardly ever actually measure out these ingredients. I just throw in whatever looks good!

I like this recipe because: The feta cheese is different and adds a nice kick.

My least favorite thing about this recipe is: The dressing can be super zesty if you add to much.

Pistacio Salad

This is a great salad to bring to a party or reunion.

1 3 ounce package instant pistachio pudding

1 cup mini marshmallows

1 small can crushed pineapple

1 8 ounce container cool whip

Strain juice from pineapple. Add enough water to the juice to make 1 cup. Mix this with the pudding. Add rest of ingredients and chill.

I like this recipe because: It's cheap and a great summer salad.

My least favorite thing about this recipe is: You have to restir it every time you refrigerate it. The ingredients sort of separate and get juicy.

Glazed Carrots

1 1/2 pounds carrots

1/2 cup brown sugar

1 teaspoon salt

1/2 teaspoon grated orange peel

2 teaspoons butter

Peel and cut carrots. (I use baby carrots). Heat 1 inch of water and boil carrots 20 minutes. Drain water. Cook brown sugar, salt, and orange peel in butter until bubbly. Add carrots. Cook on low heat 5 minutes.

I like this recipe because: It's yummy! Last time I made it I had to add more water to the brown sugar mixture.

My least favorite thing about this recipe is: It can be too sweet if you don't use enough carrots.

Egg Drop Soup

This is like the stuff you get when you eat out, only who knew it was SO easy to make!

4 cups chicken broth (I use bullion cubes)

2 eggs beaten

green onions chopped

1/4 teaspoon white pepper (who has white pepper? I use black)

salt

cornstarch (2-3 tablespoons mixed with 1/2 cup water)

Boil all ingredients except eggs. Slowly add eggs and cornstarch mixture until thick. Add a few pinches of onion before serving.

I like this recipe because: It's easy to make if I'm sick or just want some easy salty soup.

My least favorite thing about this recipe is: Sometimes I experiment with the bullion cubes and it's a little too salty.

Taco Soup by The Lion House

My family LOVES this one!!!

1 tablespoon oil
1 cup chopped onion
1 pound ground beef or ground turkey (much healthier!)
1 package taco seasoning
2 cups (or 2 cans) corn
1 16 ounce can kidney beans, drained
1 28 ounce can stewed tomatoes (I chop them up into smaller pieces so my kids will eat them)
1 8 ounce can tomato sauce
2 cups water
tortilla chips
cheese

Sautee onions in oil. Brown beef and drain fat. (If you use turkey, there IS no fat to drain! Bonus!) Stir in onion, taco seasoning, corn, kidney beans, tomatoes, tomato sauce, and water. Simmer 20-30 minutes. Serve with chips and cheese. Makes 8 servings.

I like this recipe because: I can easily make more but not necessarily by doubling all the ingredients. I can quickly throw in more corn, or tomatos and have extra for leftovers. It's also one you could easily crockpot after the meat is browned.

My least favorite thing about this recipe is: Pretty much nothing! It's easy and my kids love it!

Black Bean Enchilada Casserole by My Dad

1 can black beans
1 large onion chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 4 ounce can diced green chilie (omit if you don't like a little spice)
1 8 ounce can mild enchilada sauce
3/4 cups milk
1 package corn or soft tortillas
1/2 pound grated cheddar cheese
1/2 pound monteray jack cheese (I just use one kind of cheese, whatever's in the fridge!)
1 pint sour cream olives
Cooked cubed chicken, pork, or beef

Drain the beans. Mix everything together except the cheese and tortillas. You can layer the tortillas and liquid in a casserole pan or you can wrap the liquid into enchiladas. If you make enchiladas, save some liquid to put on top so the tops don't burn.

I like this recipe because: I can control how hot it is with the chilies and enchilada sauce.

My least favorite thing about this recipe is: I make a mess when I make it. My kids don't like it that much, probably too much spice for them.

Bridal Shower Ice Cream Squares

This one is great for summer bridal/baby showers!

1/2 gallon vanilla ice cream
1 6 ounce can of limeade or lemonade
2 packages of crushed graham crackers

Then you soften the ice cream and mix it with the juice. Spread half of the crackers on a 9x13 inch pan. Then pour the ice cream over the crackers. Top with the rest of the crumbs. Refreeze it and cut into squares. It is SO good!

I like this recipe because: It's easy, cheap, and good!

My least favorite thing about this recipe is: Finding room in my freezer to lay a 9x13 inch pan full of ice cream.

Cashew Chicken Stir Fry

1 stir fry flavor packet
Frozen peas, or peas in pod
Chopped celery
Chopped carrots
Cubed chicken
Cashews, salted or unsalted
Broccoli
Onions

Zucchini
Any other vegetable you like in stir fry

Cook the chicken first. Add the other vegetables and water. Let the water simma down so the vegetables are cooked. When the veggies are are all cooked, add the cashews and the sauce packet (follow directions on packet).

In the meantime, you can be cooking:
4 cups of rice (I use a rice cooker)

In a pan, add chopped onion, peas, cubed carrots, and 4 scrambled eggs. (Omit any of the ingredients you don't like in fried rice). It will look like scrambled eggs with veggies. When the rice is done, mix the eggs and the rice. Add a splash of soy sauce.

I like this recipe because: It tastes like the stuff you would pay for at a Chinese restaurant.

My least favorite thing about this recipe is: I rarely have fresh pea pods/celery/broccoli around.

Carrot Cake by Grandma Baldwin

2 cups grated carrots

3 cups flour

2 cups sugar

1 small can crushed pineapple

3 eggs

2 tablespoons grated orange rind

1/2 teaspoons vegetable oil

1 1/2 cup walnuts

1/2 cup coconut

2 teaspoon baking soda

1 teaspoon cinnamon

Cream sugar and eggs. Add all remaining ingredients and mix well. Put in a 9x13 greased pan and bake 50-60 minutes at 350 degrees.

Cream Cheese Frosting

1 pounc powdered sugar

1 stick butter

1 3 ounce package cream cheese

1 1/2 teaspoon vanilla

I like this recipe because: It's SO good and completely made from scratch. Plus, it's my grannies recipe so that makes it old fashioned right? Also if you don't like coconut, or nuts, you can just cut those things out of the recipe.

My least favorite thing about this recipe is: grating carrots. I always get my knuckles!

Asiago Sun Dried Tomato Pasta

This is definitely a company pleaser, especially if your company likes onion or garlic!

2 cups heavy cream (or half and half)

1 chicken bullion cube

1 tablespoon Asiago Cheese

1 tablespoon corn starch with equal water

2 cups sun dried tomatoes

1 16 oz package bow tie pasta

3/4 cups cooked crumbled bacon

2 cloves garlic chopped

1 cup green onion

1 pound diced cooked chicken

1 cup heavy cream

2 tablespoons parsley

1 cup diced red onion

Over medium heat cook 2 cups of cream until it bubbles. Stir in the bullion and cheese until dissolved. Add the cornstarch and simmer until the sauce is thick. Mix in tomatoes and set aside. Boil the pasta 8-10 minutes. Melt butter and sautee the red onions. Stir in garlic and bacon and cook for 2 minutes. Stir in green onions, chicken, and 1 cup of cream. Cook and stir until the cream is heated. Mix with Asiago sauce. Sprinkle with chopped parsley.

I like this recipe because: It tastes like something out of a restauraunt, yet it's made at home! I also HATE tomatoes but the sun dried ones in this recipe taste nothing like the fresh ones I hate.

My least favorite thing about this recipe is: You can't buy just 1 tablespoon of Asiago cheese, you have to buy a big chunk of it which is hard to use up. Also because of all the ingredients it's a litle bit more expensive to make.

Jello Cake

1 3 ounce package orange jello
1 package yellow cake mix
3/4 cups boiling water
1 1/2 cups cold water
1 3 ounce package instant vanilla pudding
1 regular size cool whip

Dissolve jello in boiling water, then add cold water. Set aside. Mix and bake cake as directed in a 9x13 inch pan. Take cake out of oven and cool 5 minutes. Then poke holes in with a fork or back of a wooden spoon while you pour a teeny bit of jello juice into each slot you poke. Refridgerate cake.

Then mix the vanilla pudding and cool whip. Make sure it's not too frozen or cold or it won't spread easily on the cake.

I like this recipe because: It is always moist and cold because of the jello.

My least favorite thing about this recipe is: My husband doesn't like the frosting, he says it's too thick, so the kids and I end up eating it all by ourselves.

Lemon Cream Cheese Pie by Mindy Coston

1 8 inch pie shell (I buy mine from the frozen food section)
1 8oz package cream cheese softened
1/2 cup sugar
3 tablespoons lemon juice (I use lime if that's all I've got)
2 eggs
1/2 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract (I never have EXTRACT, so I double the regular vanilla flavoring)

Mix the cream cheese and sugar first by themselves. Then add the eggs and lemon juice. If you try to add all 4 together the cream cheese will be chunky and will never mix into the liquid. Bake in the pie shell 20 minutes at 350 degrees. Cool and chill 1 hour.

Whip heavy cream, powdered sugar, and vanilla until soft peaks. (Tip: Put your metal mixing bowl in the freezer a few minutes before you start whipping. It will peak faster) Spread whip cream onto chilled pie.

I like this recipe because: It is SO good! Don't let the title scare you, it's basically lemon cheesecake.

My least favorite thing about this recipe: Nothing, it is delicious and worth it in every way!

Beths Bread by Beth Brown

3/4 cup sugar

2 packages yeast

3 cups warm water

Mix and sit for 10 minutes.

Add:

1 beaten egg

1/3 cup oil

3 teaspoons salt

Stir together and add enough flour to make a sticky dough, about 4 cups. Then add more flour, about 3-4 cups. Cover and sit 45 minutes. Punch down and turn over. Sit for another 45 minutes. Spray 3 loaf pans with grease. Divide batter into 3 and put into pans. Let sit another 30 minutes. Cook 400 degrees for 25 minutes.

When done, spread butter over top of bread. You'll have a hard time keeping this bread around for very long!

My favorite thing about this recipe is: It is SO dang good!

My least favorite thing about this recipe is: You have to be home a lot to punch down the dough so many times.

Crock Pot Chicken Burritos by My Dad

Chicken Breasts (fresh or frozen. Allow more time if frozen)
1 can black beans with juice
Some Salsa (like 8 ounces or so)

Put all in the crock pot. On low if you have all day, or high for 3-4 hours. After the chicken is cooked, it take it out and shred it with 2 forks. Serve in a tortilla with cheese, sour cream, onions, or whatever!

I like this recipe because: It's so dang easy and good. It also makes a great chip dip! I control how hot I want it with the salsa.

My least favorite thing about this recipe is: I can't make it in a few minutes. It's one of those church meals. And I hate cleaning the gunk out of the crock pot afterwards.

Clam Chowder by Me

This is what I'm cooking right now!

In a crock pot add:

Potatoes, peeled and cubed
1-2 cans of corn with juice
1 package of bacon, cooked and crumbled
2 cans of clams with juice
some chopped onion (however much looks good)
2 tablespoons of butter
Milk to cover all the stuff
S & P

Then let it sit until you'r ready to eat it.

I like this recipe because: My husband loves it and it can cook while I do other stuff.

My least favorite thing about this recipe is: I don't usually have clams around.

Chicken Fettucini Alfredo (By My Mom)

16 oz fettucini (that's the whole box)

5 tablespoons butter

2 cups heavy cream (or half and half if you're watching those lbs)

2 cups chicken stock (or 2 cups water with 2 chicken bullion cubes)

2-3 cloves minced garlic (depending on what you like)

Mix cornstarch with some water (like a tablespoon or 2 in a cup of water. I don't measure)

1 1/2 cups grated parmesan cheese

dried parsley (however much looks good!)

1. In a pan, melt the butter and add the garlic. Saute until the garlic is brown. (Careful, it can brown/burn quickly!)

2. Add chicken stock and cream. Cook a while until bubbly.

3. Add cornstarch and water mixture.

4. Add cheese, parsley, salt, and pepper.

5. Drain the noodles, and mix with sauce. Then eat it for dinner, breakfast, and lunch the next day!

I like this recipe because: You can add other stuff, like cooked chicken chunks, broccoli, zuchini etc. It's fast and it is SO yummy!

My least favorite thing about this recipe is: You have to be a multi tasker while you get everything cooking at once. I'm not so good at that.

Salsa (Adapted from a Rachel Ray Magazine)

So when I cook, I really hate following the recipe. I really like to just throw what sounds, tastes, and looks good. (Read: This doesn't quite work when baking). Here is a recipe I saw in a Rachel Ray magazine and have basically taken out the numbers.

8-12 Tomatoes, or however many you want really
1-2 cloves garlic chopped fine
a handful of fresh cilantro chopped
Onions. Purple, green, yellow. Whatever you have around the house. Just put in whatever looks good.
A half of a jalepeno or a whole one, chopped small. However hot you like it!
Some salt.
Juice from half a lime

I chop all this stuff by hand, stir it, and let it sit overnight. Or you can have some right away. Either way it's delish! If it's not as hot as you want it the next day, add more jalepeno and wait a day to add more. It takes a while for the hot stuff to show up.

I like this recipe because: I can control hot hot it is, and it's chunky. Way better than the stuff from the store!

My least favorite thing about this recipe is: The cilantro smells pretty strong and will stick to your hands after you chop it up.

ORC!

In case you were wondering what an ORC is, it's an Obcessive Recipe Collector, which I am. So I figured a good way to do something with my addiction is to 1) Attend a group when I can talk about my cooking obcessions with other women/men or 2) Share what I have! On this site I will be posting my favorite, new, old, and best recipes that our family likes! If you want to share too, email me your recipe and I will post it on here! Happy Cooking to all!