Fresh mushroom soup.

6 T butter.
5 cups chicken broth
2 T butter.
4 cups sliced fresh mushrooms
1 bay leaf
1 1/2 cup heavy cream
1 cup chopped onion
1/8 tsp thyme
2 garlic cloves
6 T flour
salt and pepper
Saute onion and garlic in 6 T butter. add flour and cook 3 minutes. Stir into broth until smooth. Add seasonings. Saute mushrooms in 2 T butter:add to broth mixture and cook 15 minutes. Remove bay leaf and add cream. Heat on low just until hot.

creamy mexican soup.

3-4 boneless,skinless chicken breasts
1/2 cup onoin chopped
2 cloves garlic
3 T.butter.
Brown together in a pan  until chickenis done.
Disolve 2 chiken buillion cubes in 1 cup hot water.Put together in a large pan.Add 1 1/2 tsp cumin,Bring to a boil. Reduce heat and simmer 5 minutes. Add 2 cans creamed corn.2 cups 1/2 and 1/2 2 cups montery jack cheese.grated.1 can green chillies.diced and undrained.Cook until cheese melts. Garnish with cilantro and tomatos if desired.

creamy tomato soup

7 large tomatos
3 crushed garlic cloves.
1 tsp italian herb blend
1/2 tsp rosemary
course ground pepper. to taste
1 pint haevy cream.shredded parm cheese for garnish.
2 tsp sugar
1/2 tsp basil
1/2 tsp oragano
2 beef bulloin cubes
2 cups water
Blanch tomatos and peel.Put tomatos and all ingredents eccept water and cream in blender and blend until smooth. Cook on stove on med heat for 30 minutes. Add water and cream.. Heat just until it starts to boil. Remove from heat. Serve with fresh parmaesan cheese and warm bread

Harvest bread

1/2 c butter.
2 eggs,
1 tsp baking soda.
1/2 tsp salt
3/4 c pumpkin
1 c sugar
1 3/4 c flour
1 tsp cinna,on
1 tsp pumpkin pie spice
3/4 c choc chips
Crea butter,sugar,eggs.Combine the rest of the ing together with creamed mixture. Mix  together. Bake 350 for 1 hour. Add glaze if desired. 1/2 c powdered milk,1 T milk,1/8 tsp nutmeg,1/8 tsp cinnamon.

Orange rolls

1 pkg dry yeast.
1/2 cup butter(1 stick)
1/2 c. sugar
3 baeten eggs.
1/4 c. warm water.
3/4 cup milk scalded.
3/4 tsp salt
3 1/2 to4 1/2 cups flour.
Soften yeast in warm water. Sorten melted butter and scalded milk.Stir in sugar,salt,eggs. Cllo. Stir in softened yeast and enough flour to make a soft dough..Cover and let rise until double. Put on floured board and knead just enoughto coat dough with flour. It is a very soft dough. Divide in 1/2 and roll each 1/2 into rectangles. Speard with orange filling. made by creaming together.1/2 c butter,1/2 c sugar,grated rind of 1 orange. Roll loosley,Starting from the long side and pinch edge closed. .Put on pan. Cover and let rise till double. Bake at 375 for 15 minutes til golden brown.

Rocky Road Candy.

1 (12oz) pkg semi choclate chips.
1 # butter,cut into small pieces over choc chips.
mix above ingredients in a large bowl and et aside.
20 large marshmellows,cut into 1/4'sand frozen.
MIX:
4 cups sugar.
1 1/2 cup evaporated milk.
Bring sugar and evaporated milk to a boil and cook for 15 minutes,Stiring well.Pour over choc chips and buttr. stir until thick. Add nuts and frozen marshmellows. Pour into a 9x13 buttered pan. and refrigerate until cool. Cut into squares.

Toffee

1 bag choclate cips.
1 1/2 cup toasted and chopped almonds( to roast your own almonds. place them on a cookie sheet and bake them at 350. they are done when you can smell them. Let them cool and then taste them. If they are chewy they are not quite done.)
1 pound frozen frozen BUTTER not margerine.
1 cup sugar.
2 T. water.
Sprinkle 1/2 the almonds in a glass 9x13 pan. in a haevy sauce panat least 3 1/2 quart size. place frozen butter,sugar,and 2 T.water. Cook on high heat. . Str constantly til mixture is the color of a brown paper bag. It will look like it is burning-there will probally be smoke!  Pour over chopped almonds.Sprinkle top with bag of choclate chips and the rest of the almonds. Pat down slitghtly. Let cool overnight.Break with a sturdy knife.Keep in cool dry place. ( BREAK INTO BITE SIZED PIECES).It will last along time if stored properly. If the tofee is sticky when you eat it. It could be that it was not cooked long enough. It also could have gotten a little moisture in it. or it was in a place that was to warm.keep it in a covered container in a cool place.

York Brownies

3 sticks butter or margerine melted
3 cups sugar
5 eggs
1 cup cocoa
1 tsp salt.
1 T vanilla 2 cups flour.
1 tsp baking powder.
24 small york pepermint patties unwrapped.
Cream butter,sugar, vanilla. Add Eggs. Mx in flour,cocoa,baking powder,salt. Reserve 2 cups batter,set aside. Spread remaining batter in 9x13 pan. arrange peppermint patties in a single layer over batter about 1/2 inch apart. Spread remaining 2 cups batter over the top. Bake 350 Degrees for 50 to 55 miutes or until brownies begin to pull away from sides of pan.Cool cpmpletly in pan. Cut into squares.


Hope fully this will be something you like. Not everyone likes pepermint patties