Vanilla Milkshake

4 cups quality vanilla ice cream
2 teaspoons vanilla extract
8 tablespoons sugar
2 cups milk, less for thicker milkshakes

Directions Using a blender or milkshake machine, blend all ingredients together until smooth. Serve in tall glasses with a straw.

Recipe from Paula Deen

Perfect Potatoes au Gratin

recipe found here

4 whole Russet Potatoes, Scrubbed Clean

2 Tablespoons Butter, Softened
1-1/2 cup Heavy Cream
1/2 cup Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated

Preheat oven to 400 degrees.

Smear softened butter all over the bottom of a baking dish.

Slice potatoes, then cut slices into fourths.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving by the spoonful. Delicious

***Ranch Chicken Enchiladas ***

3-4 Boneless Skinless Chicken Breasts
1 package Chicken Taco seasoning
1 package Ranch dry salad dressing
1/2 cup bottled ranch
1 container (15 oz or more) Fresh Salsa 
2 cups shredded Mexican Cheese Mix (or cheddar cheese) 
1 can chicken broth
1 package flour tortillas

My favorite Ranch Dressing, in the refrigerated section 

Cook and shred the chicken. Let the chicken simmer in the ranch packet, taco seasoning packet, and the chicken broth for about 15 min. 

Or cook the chicken in a slow cooker. Add the ranch packet, taco seasoning packet, and the chicken broth. Cooked it on low for about 3-4 hours.

 
Mix the 1/2 cup of ranch and the salsa in a bowl. 

Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.


Assemble the enchiladas by putting 2 Tablespoons of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that. Sprinkle with cheese and roll it up.


Line up the enchiladas in the 9x13 pan and sprinkle heavily with the cheese. 

Bake at 350 degrees for 20-30 minutes or until the cheese is bubbling and enchiladas are heated through. Serve with ranch dressing drizzled on top. 

***Cool Veggie Pizza***

Recipe Found here

1 package (8 ounces) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1 Tablespoon mayonnaise
1 garlic clove, pressed
1 teaspoon dried dill weed
Salt and ground black pepper to taste
2 cups assorted fresh vegetables such as broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onions, mushrooms, carrot, zucchini or yellow summer squash

Preheat oven to 350°F. Unroll crescent dough; separate into eight triangles. On Large Round Stone with Handles, arrange triangles in a circle with points in the center and wide ends toward the outside. Using lightly floured Baker's Roller®, roll dough to a 12-inch circle, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven; cool completely.

In Classic Batter Bowl, combine cream cheese, mayonnaise, garlic pressed with Garlic Press and dill weed. Season with salt and black pepper; mix well with Small Mix 'N Scraper®. Spread cream cheese mixture evenly over crust.

To prepare vegetables, coarsely chop broccoli or cauliflower with Food Chopper. Dice or slice cucumber, bell pepper, green onions or tomato using Utility Knife. Slice mushrooms using Egg Slicer Plus®. Grate carrot using Rotary Grater. Crinkle cut yellow squash or zucchini using Crinkle Cutter.

Sprinkle vegetables over pizza. Cut into squares with Pizza Cutter; serve using Mini-Serving Spatula.

Yield:
10 servings of

Nutrients per serving:

Calories 190, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 11 g, Protein 4 g, Sodium 260 mg, Fiber 0 g

Cook's Tips:

All-Purpose Dill Mix or Italian Seasoning Mix can be substituted for the dill weed, if desired.

***Joe's Favorite Pancakes***

Our most used, go-to recipe

3/4 cup milk

2 Tablespoons white vinegar

1 cup all-purpose flour

2 Tablespoons white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1egg

2 Tablespoons butter, melted
1/4 tsp vanilla 

cooking spray

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

recipe found here

Chocolate Chocolate Chip

recipe found here

1 cup (2 sticks), unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup cocoa powder
2¼ cups all-purpose flour
¼ teaspoon coarse salt
1 teaspoon baking powder
2½ cups milk chocolate chips

Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined. Shape in small ball. Place on the prepared baking sheets, a few inches apart. Bake 10 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

***Best Cheese Ball***

Jessica S.

2 (8oz) packages cream cheese
1 small can crushed pineapple, drained (8oz)
1/4 Cup chopped fine green onion
2 teaspoons chopped fine green bell pepper
dash of season salt (or just plain salt)
1/2 Cup chopped walnuts

Mix and roll in a ball ( or just put in a dish). Roll in another 1/2 cup chopped nuts (or if in bowl cover top. Refrigerate and serve with crackers.