Savory Bread and Butter Pudding

6 slices stale bread, quartered
4 pieces bacon, roughly chopped (or ham or other meat, or no meat if you're a vegetarian)
2 tomatoes, halved and thickly sliced
Small bunch of silver beet/chard/spinach, roughly chopped
1 cup grated or crumbled cheese — cheddar, feta, blue, whatever floats your boat
8 eggs
1 cup milk
1 cup yogurt, plain
Salt & Pepper
1 tablespoon Dijon mustard

Preheat oven to 350 degrees
Grease baking dish
Fry bacon 'til crisp
Scatter bread around dish
Intersperse bacon, tomato, and greens amongst bread
Whisk eggs, yogurt, milk, cheese, Dijon, and salt and pepper together and pour everything over the bread, making sure everything gets covered.

Bake for 30-40 minutes until custard is set.

http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-savory-bread-butter-pudding/

The Awesome-est Blueberry Muffins

3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Nutmeg
1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain, unflavored yogurt (throw in extra if you want)
2 cups fresh blueberries
Vanilla Extract
Softened Butter, for muffin tins
Turbinado sugar (optional)

Preheat oven to 385 degrees.

In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.

In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.

Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.

Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)

Bake 20 to 25 minutes and allow to cool completely.

Yogurt-Blueberry Sauce:

In small saucepan over medium-low heat, stir together 1 cup frozen or fresh blueberries (if using fresh, add 2 tsp water) and 1 tsp sugar. Cook until berries pop and liquid begins to thicken. Dump in heaping 1/4 cup plain yogurt and stir to combine. Drizzle on muffins.

Enjoy!

http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-the-awesome-est-blueberry-muffins/

Black Bean Chowder with Yogurt-Cilantro Relish

1 32-ounce package dried black beans
1 medium onion, chopped
3 cloves garlic, pressed
Olive oil
1 small ham hock
1 4-oz can diced green chilies
6 cups chicken stock
6 cups milk
2 tablespoons butter
3 cups shredded mild cheddar cheese
4 tablespoons flour
1 teaspoon Liquid Smoke
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon mild curry powder
1/2 teaspoon cayenne pepper
salt and pepper to taste

Relish
1 cup plain yogurt
2 cups chopped cucumber (peeled and seeded)
1 cup chopped cilantro
1/2 teaspoon salt

Place beans in a colander and rinse the beans well. Place in an 8-quart Dutch oven and cover with water (about an inch over the top of the beans) and soak overnight.

The next morning, prepare the relish by mixing all the ingredients together, then place in an airtight container in the refrigerator until ready to serve. Then drain the beans and rinse them well.

Gently sauté the onion and garlic in the stock pot with 2 -3 TBSP of olive oil, then add diced green chiles. Place beans back in the Dutch oven and add chicken stock, chili powder, cumin, curry powder, cayenne and salt and pepper. Stir well and bring to a boil. Boil for one minute, then reduce heat to medium and simmer for one hour, stirring occasionally. After one hour is up, add the milk and 2 TBSP butter and simmer another 30 minutes. While the chowder is simmering, place the shredded cheese in a large bowl and add the flour, toss to coat the cheese with the flour. Bring the chowder to a boil and stir in the cheese. Boil while stirring constantly until the chowder thickens to your desired consistency. Ladle chowder into bowls and top with one or two TBSP of yogurt-cilantro relish placed in the center. Serve with warm tortillas.

For a more elegant presentation you could puree the chowder in batches in your blender and serve with the relish, but then it might be more of a soup than a chowder.

This was actually really good cold too, in fact my husband preferred it that way, but that could be because I made him test the recipe when it was about 85 degrees outside.

Busy Mom's shortcuts
You could certainly use canned black beans in this recipe to cut the time, but make sure to purchase good, quality beans and drain their liquid and rinse them well before cooking.

This recipe would lend itself nicely to the slow-cooker or roaster oven (as long as you have a big one). You could make the relish the night before and soak your beans overnight and the next morning you could drain and rinse the beans, throw everything into the slow-cooker and put it on low for 6-8 hours. There's nothing better than going about your busy day and having dinner ready in the evening!

http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-black-bean-chowder-with-yogurt-cilantro-relish/

Fig's Cheese Muffins

1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)

Whisk together dry ingredients, then stir in cheese.

In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.

Bake in greased muffin tins at 375 degrees for 20-25 minutes.

Makes 12.

http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-cheese-muffins/

Fresh Corn and Wild Rice Casserole

2 cups cooked wild rice
3 to 4 cups fresh corn kernels (scraped off the cob)
2 eggs, beaten
1 cup heavy cream
1 to 2 teaspoons kosher salt (or table salt to taste)
cayenne pepper to taste
6 tablespoons butter
1/2 to 1 cup milk, for thinning

Preheat oven to 350 degrees.

Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
Taste for seasonings, adding more salt or cayenne pepper if needed.

Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.

Serve with Thanksgiving dinner. Repeat every year.

http://thepioneerwoman.com/cooking/2008/10/fresh-corn-with-wild-rice-a-delicious-holiday-sidedish/

Yogurt-Marmalade Cake

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 heaping cup of plain, lowfat yogurt
1 cup sugar
3 eggs
1 teaspoon vanilla
Zest of 1 lemon
1/2 cup Canola oil
1/2 cup prepared orange marmalade
1/4 cup yogurt

Preheat oven to 350 degrees. Spray loaf pan with nonstick baking spray (or grease and flour it if it makes your skirt fly up.) Sift together flour, baking powder, and salt. Set aside. In a separate bowl, mix together yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. Pour over dry ingredients and mix until just combined; do not overbeat. Pour into loaf pan and bake for 45 minutes. Remove and allow to cool slightly. Remove from pan. While cake is cooling, pour marmalade into pan. Heat until melted, stirring occasionally. Add yogurt to pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.

Eat. Groan. Repeat.

http://thepioneerwoman.com/cooking/2008/07/yogurt-marmalade-cake-to-die-for/

Pioneer Woman's Linguine with Chicken Thighs

Olive Oil
8 boneless, skinless chicken thighs, chopped into 1/2 inch pieces
Salt
Pepper
1/2 to 1 medium Onion, chopped
2 to 3 cloves Garlic, chopped
1/2 cup White Wine (or Chicken Broth)
2 28-ounce cans crushed tomatoes
Pinch of Sugar
3 to 4 tablespoons chopped Fresh Parsley
8 large fresh Basil leaves, chiffonadededededed
1 package Linguine noodles, cooked. (Can use any pasta you'd like.)
Fresh Parmesan Cheese, grated, in abundance

Boil a pot of water for the pasta. Cook linguine noodles until al dente.
Heat olive oil in a hot skillet, then add diced chicken thighs in single layer. Don't stir around; just let them brown on one side. Flip over with spatula, allow to brown, then remove to separate plate. In same pan, over medium heat, add onions and garlic and stir to combine. Pour in wine (or broth) then scrape bottom of pan with whisk to loosen brown bits. Next, pour in crushed tomatoes, add salt, pepper, and pinch of sugar, then simmer for fifteen minutes. After fifteen minutes, throw in all the cooked chicken, including its juice from the plate. Allow to simmer for fifteen more minutes. Add chopped fresh herbs at the end, then pour over cooked linguine in large bowl or platter. Top with lots and lots of fresh grated Parmesan cheese. Eat. Faint. Then feel grateful you've discovered boneless, skinless chicken thighs. Vow never to be without them again.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/06/linguine-with-chicken-thighs/

Fresh Green Beans, One Way

1 lb green beans
1 cup chopped onion
2 cloves garlic
1/2 cup chopped red bell pepper
2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)
1 cup chicken broth
1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon)
Ground black pepper

Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you'd like. Just don't tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can caramelize.

Have a wooden spoon handy to protect your fair share.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/06/fresh-green-beans-one-way/

Apricot Bars

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces
1 10-12 ounce jar Apricot Preserves

Mix all ingredients except Apricot Preserves. Press one half of the mixture into a buttered 8″ square (or small rectangular) pan. Spread with a 10-12 ounce jar of apricot preserves. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 - 40 minutes or until light brown. Let cool completely, then cut into squares. Eat as many as you want because they don't have any chocolate in them and therefore, they're totally healthy and non-caloric.

http://thepioneerwoman.com/cooking/2008/05/apricot-bars-are-they-for-breakfastor-dessert/

Pineapple…Skewered…Whatever Shrimp

Peeled, Deveined Jumbo Shrimp
Teriyaki Sauce
Chopped Garlic
Sugar
Salt
Sliced Green Onions
Canned Pineapple Chunks, juice reserved
Lemon juice
(Optional ingredients: lime zest, red pepper flakes, minced fresh ginger, chopped jalapenos)

Make a marinade by combining Teriyaki sauce with remaining ingredients and reserved pineapple juice. Feel free to add whatever ingredients sound good! Stir in peeled/deveined jumbo shrimp and marinate at least a couple of hours. Skewer pineapple chunks with the shrimp and grill until done. Serve to a hungry crowd. Get ready to be kissed.

Enjoy!

http://thepioneerwoman.com/cooking/2008/05/yummy-easy-pineapple-skewered-shrimp-or-is-it-skewered-pineapple-shrimp/

P.W.'s Spicy Macaroni & Cheese

4 cups cooked macaroni or cavatappi
1 tablespoon olive oil
1/4 to 1/2 finely diced red onion
Equal amount diced red bell pepper
1 finely diced jalapeno
1 4 oz can chopped green chilies
1 cup frozen corn
2 to 3 cloves garlic, chopped
1 cup cream
1 generous cup grated Pepper Jack cheese
2 tablespoons butter
Salt
Pepper

Boil pasta until al dente. In a large skillet, add olive oil and saute garlic and vegetables over medium heat for a couple of minutes. Add in canned chilies and stir around, then turn off heat. Drain pasta and add it to skillet. Pour on cream, add cheese, then add salt and pepper to taste and stir gently. At the end, add 2 tablespoons butter and stir again. Check seasonings and serve.

Serve with juicy steak, with grilled shrimp, chicken, or on its own. It'll change your life for the better.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/05/not-your-grannys-mac-cheese/

PW's Perfect Risotto

1 tablespoon olive oil
1 tablespoon butter
1 small or 1/2 medium onion
3 to 4 cloves garlic
1 pound Arborio rice
7 to 8 cups chicken broth (low sodium)
1 to 1 1/2 cups heavy cream
2 cups (total) grated Parmesan, Romano, and/or Asiago cheese
Salt & Pepper to taste
Chopped chives

Heat oil in large skillet, then add chopped onion and garlic and cook until soft. Dump in 1 pound dry Arborio rice, and stir to coat. Then add the broth, in 1-cup increments, stirring after each addition until liquid is absorbed. Rice is done when it no longer has a hard bite. After all liquid is absorbed, add cream, cheese, salt & pepper, and stir to combine. Stir in chives and serve immediately.

Love,
P-Dub

http://thepioneerwoman.com/cooking/2008/04/risotto-one-of-lifes-great-triumphs/

PW's Onion Straws

1 large onion
2 cups buttermilk
2 cups flour
1 scant tablespoon salt
Lots of black pepper
1/4 to 1/2 teaspoon Cayenne Pepper
Canola Oil

Slice onion very thin. Place in a baking dish and cover with buttermilk for at least one hour.
Combine dry ingredients and set aside.
Heat oil to 375 degrees.
Grab a handful of onions, throw into the flour mixture, tab to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.
Repeat until onions are gone.
Eat before your family sees them.
Repeat with another onion, because they'll be really mad they didn't get any.

Lotsa Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/03/onion-strings-oh-yeah-baby/

Mystery Rolls from 1977 and Beyond

2 sticks butter
4 to 6 ounces crumbled blue cheese
2 cans flaky biscuits

Combine butter and cheese on baking pan. Place into 350 oven for a couple of minutes, or until butter is melted. Remove from oven and stir. Cut biscuits into fourths, then toss in butter mixture. Bake on same pan (or different, if you prefer) for 8 to 12 minutes, or until golden. Eat warm.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/03/yummy-delightful-mystery-rolls/

Sigrid's Carrot Cake

Cake:
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups grated carrots

Mix sugar, oil, and eggs. Sift together flour, salt, baking soda, baking powder, and cinnamon. Add to first mixture and combine. Add carrots and mix well. Pour into a greased and floured (or Baker's Joyed) pan (Bundt, sheet cake, 9 x 13 Pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use. Cool completely.

Icing:
1 stick (1/4 pound) regular butter, softened
1 package (8 ounce) cream cheese
1 pound powdered sugar
1 cup pecans, chopped finely
2 teaspoons vanilla

In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

Eat. Faint. Repeat as needed.

And Happy Easter!

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/03/sigrids-carrot-cake-perfect-for-easter/

Asian Noodle Salad

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called "mung bean sprouts")
3 sliced scallions
3 peeled, sliced cucumbers (I didn't have a cucumber for the photos above, but they're yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (again, I didn't have them for the photos, but have used them before and they're…sublime.)

DRESSING:

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.

Enjoy!

Love,
Pioneer Woman
http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever/

Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Then go to confession. Quickly.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/

Sherried Tomato Soup

6 tablespoons melted butter
1 medium onion, diced
1 46-ounce bottle or can tomato juice
2 14 ounce cans diced tomatoes
1 to 3 tablespoons chicken base
3 to 6 tablespoons sugar
Pinch of salt
Black Pepper
1 cup cooking sherry
1 1/2 cups heavy cream
chopped fresh parsley
chopped fresh basil

Saute diced onions in butter until transluscent. Add canned tomatoes. Add tomato juice, sugar, pinch of salt, and black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste, adjust other seasoning, and serve with yummy, crusty bread on a cold, blustery, dreary, depressing, rainy, snowy day. Then close your eyes. And give thanks for soups like this.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/02/sherried_tomato_soup/

Delicious! Chocolate Pie

1 1/2 cups sugar
4 ounces unsweetened chocolate, melted
1 teaspoon vanilla
4 eggs
1 baked pie shell

2 sticks regular butter, softened

Beat butter and sugar together until light and fluffy, then mix in cooled melted chocolate. Add vanilla and mix. Turn the mixer to medium speed, then add in the four eggs, one at a time, mixing for 4 to 6 minutes after the addition of each egg. Scrape sides of bowl once during mixing. Pour into the cooled pie shell and refrigerate for at least two hours or overnight. Plop whipped cream on top and serve. Garnish with chocolate curls if you're feeling sassy.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/02/the_meal_of_love_part_iv_de-licious_chocolate_pie/

Pioneer Woman Roasted Garlic Mashed Potatoes (may easily be halved)

5 pounds russet or Yukon Gold potatoes, peeled and rinsed.
1 1/2 sticks regular (salted) butter (1 1/2 sticks is the same as 3/4 cup)
1 package softened cream cheese
1/2 (give or take) Half & Half (or heavy cream if you're feeling naughty)
Salt
Black pepper

Cut the peeled potatoes into pieces and cook in boiling water until fork-tender. Drain water and return to pot, and mash potatoes over low heat until lots of the steam has escaped. Next, mash in softened butter, cream cheese, Half & Half, and salt to taste. Dump in three to five heads of roasted garlic cloves; stir together, then check seasoning. Be sure to salt adequately. Add some fresh ground black pepper, and serve with one or two roasted garlic cloves on top. Serve with steak and expect to be worshipped and kissed for at least 38 hours.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/02/the_meal_of_love_part_2_roasted_garlic_mashed_potatoes/

Scrumptous Apple Pie

1 pie crust

6 to 7 cups peeled and sliced Granny Smith apples
Juice of 1/2 lemon
1/2 cup sugar
4 tablespoons flour
1/4 teaspoon salt

1/2 cup flour
1 1/2 sticks butter
1 cup brown sugar
1/2 cup quick oats
1/4 teaspoon salt

1/2 cup pecans
1/2 jar (or more) caramel topping

Mix peeled apples, lemon juice, sugar, flour, and 1/4 teaspoon salt. Set aside.
Cut the butter into the flour, then add in brown sugar, oats, and 1/4 teaspoon salt.
Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375-degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.

Remove pie from oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don't if you can't wait. Eat. Enjoy. Give thanks for Washington state. Pour a glass of milk. Smile. Cry. Then smile again.

Amen.

http://thepioneerwoman.com/cooking/2007/12/scrumptous-and_i_do_mean_scrumptous-apple_pie/

Pioneer Woman's Favorite Christmas Cookies From Childhood and Beyond

2/3 cup shortening
3/4 cup sugar
1/2 teaspoon grated orange or lemon zest
1/2 teaspoon vanilla
1 egg
4 teaspoons milk
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Cream shortening, sugar, orange peel, and vanilla thoroughly. Add in egg and beat until light and fluffy. Add in the milk and mix.
Sift dry ingredients together, then blend into cream mixture. Divide dough in half (thirds if you double the recipe), slightly flatten between two sheets of waxed paper, then refrigerate for one hour (or freeze for 20 minutes.)

Roll out dough on lightly floured surface and cut into shapes with cookie cutters. Transfer shapes to lightly greased cookie sheet and paint cookies with soft brushes with egg yolk glaze:

Egg Yolk Glaze
1 egg yolk
1 teaspoon water
2 to 3 drops food coloring

Bake at 375-degrees for approximately 6 minutes. Do not allow to become brown.

Remove cookies from oven, remove cookies to wire rack to cool. Then, using a pastry bag or Ziploc, pipe with white icing to decorate.

White Decorative Icing
1 2-pound bag powdered sugar
1/4 cup milk
2 tablespoons egg white (optional)
*Mix together, ensuring the icing is much thicker than Pioneer Woman's icing was that day. Icing should be thick and somewhat retain its shape.

Enjoy!

http://thepioneerwoman.com/cooking/2007/12/my_favorite_christmas_cookies_from_childhood_and_beyond/

Pioneer Woman Chicken Spaghetti

2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion

1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/

Pioneer Woman's Weird Version of Chex Party Mix

3 cups Corn Chex
3 cups Wheat Chex
3 cups Rice Chex
2 cups pretzel sticks
2 cups mixed nuts
1 to 1 1/2 sticks butter
2 to 4 cloves garlic
3 tablespoons Worcestershire Sauce
6 to 12 shakes Tabasco sauce
3 to 5 cloves garlic, mashed
1 teaspoon Lawry's Seasoned Salt
1/4 teaspoon Onion Powder

Dump cereal in a large mixing bowl. Add in pretzel sticks and nuts. In a microwave-safe bowl, add remaining ingredients and microwave until butter is melted. Stir together and toss into cereal mixture, stirring as you go. Transfer mix onto one or two flat baking sheets, and bake 1 hour 15 minutes, stirring every 15 minutes. Let cool and store in airtight container.

Grab handful every forty minutes. Eat. Spoil your appetite. Repeat until all gone.

http://thepioneerwoman.com/cooking/2007/12/pws_chex_party_mix/

French Breakfast Puffs

3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter

Preheat oven to 350 degrees.
Lightly grease 12 muffin cups.
Stir together flour, baking powder, salt, and nutmeg.
Set aside.
Pray.
In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix.
Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden.
In a bowl, melt 2 sticks butter.
In a separate bowl combine remaining sugar and cinnamon.
Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
Eat.
Faint.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2007/12/french_breakfast_puffs/

Hyacinth’s Everything Cookies

Hyacinth’s Everything Cookies

1 1/2 cups butter
1 1/2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 1/4 cups flour
4 teaspoons baking soda
1 1/3 cups quick oats
1 teaspoon salt
3 cups Quaker Granola (oats & honey, yellow box)
1 1/2 cups chopped pecans
1 1/2 cups Cran-raisins
1 1/2 cups apricots

Cream butter and sugars.
Add egg and vanilla.
Next add flour, baking soda, and salt.
Add in oatmeal and granola.
Fold in pecans and other ingredients.
With cookie scoop or two spoons, drop onto cookie sheet and bake at 375 for 10 minutes.
Eat.
Feel unguilty because there’s no chocolate in cookie.
Eat twelve more.
Drink some milk.
Eat one more.
Faint.
Then sleep off your sugar crash for four hours.
Love,
P-Dub

http://thepioneerwoman.com/cooking/2007/12/hyacinths_everything_cookies/

The Best Bread Pudding

2 eggs
2 tablespoons melted butter
2 tablespoons vanilla2 1/2 cups milk2 cups sugar
3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes
1/3 cup pecans, chopped finely

Preheat oven to 325 degrees. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissoved. Arrange bread cubes tightly in a nine-inch baking dish, keeping the crust facing up around the edges in scattered within the dish. Pour liquid over the bread. Sprinkle pecans all over and bake for 55 to 70 minutes, or until crust is golden brown all over the top.

While the bread pudding is baking, make the Whiskey Cream Sauce:

1/2 cup sugar
1 stick butter
1/2 cup cream
1/4 cup Jack Daniels

Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.

Store leftovers in fridge. Walk by every hour and pop a cube of bread in your mouth. Smile contently.
http://thepioneerwoman.com/cooking/2007/06/bread_pudding_f/

Pioneer Woman Chocolate Sheet Cake

Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa.
Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.
Add:2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

http://thepioneerwoman.com/cooking/2007/06/the_best_chocol/

Marlboro Man’s Favorite Sandwich

2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rolls
Butter, man
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
And go get on the Stairmaster. Now.
http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/

Pioneer Woman’s Apple Brown Betty

3 apples, preferably Granny Smith
7 slices wheat bread
3/4 cup (1 1/2 sticks) regular/salted butter
1 1/2 cups packed brown sugar
3 to 4 tablespoons water
Peel apples and slice them.
Slice bread into a small dice, or tear into very small pieces.
Coat baking dish with butter, then add 1/3 of the brown sugar, 1/3 of the apple slices, and 1/3 of the breadcrumbs.
Repeat twice more, ending with breadcrumbs.
Slice butter and lay slices all over the top of the bread crumbs.
Sprinkle dish with water and a little more brown sugar, and bake in a 375-degree oven, covered in foil, until done—about 45 minutes.
Remove foil in last few minutes of baking to brown the top.
Serve with ice cream, whipped cream, or Reddi Whip, if you’re feeling ornery. Enjoy!
Love,
Pioneer Woman
http://thepioneerwoman.com/cooking/2008/04/apple-brown-betty-sweet-light-yummy/