Recipes that will make your mouth water

For Prepare to Serve (13)Recipes that will make your mouth water

Growing up, I have to say I was spoiled with delicious homemade food on the daily. That is one of the things that I miss the most while being away at college. Luckily, my mom was kind enough to pass on her amazing recipes to me so that I could enjoy the same foods here that I enjoyed at home. Sadly, I haven’t had much time in college to make these recipes, but putting this list together was making my mouth water. This list consists of pretty much all of my favorite things and I know that they won’t disappoint. The treats section is quite large compared to the others because, well….. I kind of have a sweet tooth. Anyway, I hope you enjoy these as much as I do!


Recipes Include:







1 cup warm water

1 tablespoon sugar

2 tablespoons olive oil

1 teaspoon salt

1 tablespoon yeast

2 1/2-3 cups flour


Combine ingredients and knead (15 minutes in Bosch) together

Should be able to poke finger in dough without it sticking

Let rise for 1 & 1/2 hours

Roll out, lather with tomato sauce, cheese, and all toppings of your choice.

Cook pizza at 400 degrees for 20 minutes. Makes one pizza.


Chicken Alabam

14    chicken tenderloins (or 4 chicken breasts)

1     cup flour

1 1/2     tsp. paprika

1 1/2    tsp. salt

dash of pepper

dash of thyme



4    Tbsp. butter

3/4     cup onions

3     cups chicken soup stock

1 1/2    cups whipping cream

3/4    tsp. lemon juice

6    Tbsp. pimento, diced


Dredge chicken with mixture of flour, paprika, salt, pepper and thyme.  Shake off excess flour and sauté in about 3 Tbsp. of cooking oil, until golden.  Transfer chicken to lay flat in a 9 x 13 dish.  In another pan, sauté onion in the butter for about 5 minutes.  Combine the excess flour from dredging chicken with the chicken soup stock and add to the onion.  Cook and stir until thickened.  Add cream  and cook until smooth and thick.  Add lemon juice and pimento; stir well.  Pour sauce over chicken.  Bake at 325 for 1 hour.  Extra sauce can be used as gravy for mashed potatoes.

Chicken Enchiladas

3-4     red chili pods (dried)


1 1/2     tsp. cumin

1 1/2     tsp. garlic salt

6     Tbsp. flour

2    cans cream of chicken soup

8     flour tortillas

1    can refried beans

1    can white chicken meat

1    pound cheddar cheese


Remove the tops, seeds and veins of chili pods.  Place in a blender and fill with water to the 5 cup mark.  Blend very well until there are no longer any pieces of chili in the water.  Pour into a heavy saucepan.  Bring to a boil.  Add the cumin and garlic salt.  Cook for 20-25 minutes.  (Taste the sauce and add additional salt/cumin  to taste if necessary).

Mix the 6 Tbsp. of flour with a small amount of water (approximately 1/4 cup) until there are no lumps.  Add the flour mixture to the boiling sauce mixing well with a whisk to keep from forming lumps.  Cook until thickened.  Add the cream of chicken soup and mix well.  Let sauce simmer while you assemble the enchiladas.  Lay out the tortillas, spread the beans down the center; add the chicken and sprinkle with cheese.  Spread about 1 cup of sauce in the bottom of a 9 x 13 pan.  Put about 4 Tbsp. of sauce over the beans, chicken and cheese.  Roll up burrito style and place in a pan.  Cover enchiladas with remaining sauce.  Sprinkle with remaining cheese.  Bake for 45 minutes in 350 oven.

Fettuccine Alfredo

8     ounces cream cheese

1     cup whipping cream

1     cup butter

1     cup milk

1 1/2    cups parmesan cheese

16    ounces fettuccine noodles, cooked

dash of garlic power

dash of pepper


In a large saucepan combine the cream cheese, cream, butter and milk.  Whisk together on medium heat to blend.  Add the Parmesan cheese; stir until smooth.  Add the garlic and pepper.  Toss with the cooked noodles.



Chicken Noodle Soup

1    pint cooked chicken

4     quarts water

1     cup each, chopped carrots, celery and onion

3     potatoes diced

1     TBSP garlic

8    spoonful’s of chicken base ( or 8 chicken bullion cubes)

salt and pepper to taste

2    cans cream of chicken soup

1 1/2    cups egg noodles


Bring water to a boil.  Add the vegetables, garlic, chicken base and salt and pepper.  Cook until vegetables are done.  Empty the cans of soup into a bowl.  Mix with 1/2 cup of the broth until the soup is smooth.  Add to the pot.  Add the chicken and bring to a boil.  Stir in the noodles and simmer for about 15 minutes or until the noodles are done.  Salt and pepper to taste.  Makes a giant batch.  Share some with a neighbor or friend.

Zuppa Toscana

8     cups chicken broth (I use 8 cups water and 8 tsp. of chicken  base)

2    cups heavy cream

3    medium russet potatoes, washed

2     cups chopped kale

1/2     pound mild Italian sausage,

3/4    tsp. crushed red pepper flakes


Combine chicken broth and cream in large pot over medium heat.  Slice the unpeeled potatoes into 1/4 inch slices, then quarter the slices and add to the soup.  Add the kale.  Sauté the sausage like ground beef.  Rinse the sausage to dispose of the excess grease and add to the soup.  Add the spices and let simmer for 2 hours on the stove, or transfer to a crockpot to finish simmering.  Serves 6.

Potato Soup

3     cups potatoes                                     4     Tbsp. flour

1/2     cup onion, chopped                     1 1/2    cups milk

1    cup whipping cream                         1 1/2    tsp. salt

6     slices cooked bacon, crumbled      1/4     cup butter

dash of pepper


Simmer vegetables in a small amount of water (about 1 cup) for approximately 20 minutes or until soft.  In a 4-quart saucepan melt butter, add flour, milk & cream, cooking and stirring until smooth.  Combine with cooked vegetables.  Add salt, pepper and bacon.  Cook until heated through.



Brazilian Lemonade

3 cups water

1/2 cup sugar

2 washed limes with ends cut off- quartered

2 tablespoons sweetened condensed milk


Blend in blender then strain

Peanut Butter Mood (Jamba Juice imitation)

This recipe was created by my very talented uncle.

11 cubes ice

3 tablespoons of hot chocolate mix

2 & 1/2 tablespoons Peanut Butter

2 tablespoons Hershey’s syrup

1/2 frozen banana

1 cup milk

1/4 cup heavy whipping cream

3 large scoops of frozen yogurt


Blend together & Enjoy



Sugar cookies

1 cup sugar

3/4 cups butter

2 eggs

1 tsp vanilla

2 cups flour

1 tsp baking powder

1 teaspoon salt


Refrigerate 1 hour

Roll out, cut, and cook at 375 degrees for 8-10 mins.

Cream Cheese Frosting

1    stick butter, softened

8     oz. cream cheese

1    pound powdered sugar, sifted

1    tsp. vanilla

Beat together until smooth.

Emerald Chocolate Cake


2 sticks butter, softened

2 cups of sugar

2 eggs

2 cups flour

1 teaspoon baking soda

4 tablespoons cocoa powder

1/2 cup buttermilk

1/2 cup sour cream

1 teaspoon vanilla


Buttermilk Frosting:

1 stick butter, softened

1/4 cup cocoa powder, sifted

8 ounces cream cheese

4 1/2 cups sifted powdered sugar

2 tablespoons buttermilk


  1. Preheat oven to 350 Grease & flour 2 identical cake pans, then line with parchment paper
  2. Use an electric mixer to beat butter, and sugar until light and fluffy. Add the eggs and mix until combined.
  3. Sift the flour, baking soda, and cocoa powder into a medium bowl
  4. In a small bowl, whisk buttermilk, sour cream, and vanilla together
  5. Combine all parts together and mix
  6. Divide the cake batter evenly among the 2 pans
  7. Bake until a toothpick can be inserted into the middle of the cake and come out clean (30-35 mins)
  8. Remove cakes from pans and let them cool
  9. Frost one cake and place the other on top, then frost around the entire thing.

Magic Cookie Bars

1 & 1/2 cups graham cracker/ vanilla wafer crumbs

1 stick butter, melted

1 (14oz.) can sweetened, condensed milk

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

1 & 1/3 cups flaked coconut

1 cup chopped nuts


  1. Heat oven to 350 & spray glass baking dish with no-stick cooking spray
  2. Combine graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan
  3. Pour sweetened, condensed milk evenly over crumb mixture.
  4. Layer evenly with chocolate & butterscotch chips, coconut, and nuts
  5. Bake 25-30 minutes or until lightly browned

Snickerdoodle Cookies

1 1/2 Cups sugar

1 cup butter- softened

2 eggs

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons sugar

2 teaspoons cinnamon


  1. Preheat oven to 375
  2. Mix sugar, butter, and eggs.
  3. Stir in flour, cream of tartar, and baking soda.
  4. Chill dough.
  5. Roll into the size of walnuts.
  6. Combine 2 tablespoons of sugar and cinnamon
  7. Roll cookies in this mixture
  8. Bake for 8-10 minutes

Oreo Truffles

1 pkg. (8oz) cream cheese, softened

1 pkg. (15.5oz) OREO cookies, finely crushed

1 pkg. (8 squares) BAKER’S Semi-Sweet Chocolate, melted


  1. Mix cream cheese and 3 cups of cookie crumbs until well blended
  2. Shape into 1 inch balls
  3. Dip in melted chocolate, and place on wax paper
  4. Cool in the refrigerator for 1 hour or until firm

Dessert Chex Mix

8 cups Chocolate Chex

3/4 cup packed brown sugar

6 tablespoons butter

3 tablespoons light corn syrup

1/4 teaspoon baking soda

1 cup Reese’s Peanut butter cups (mini size)

1 cup mini marshmallows

1/2 cup caramel bits

1 tbsp. heavy cream

1/2 cup milk chocolate chips

1/2 cup vanilla chocolate chips

1 tsp coarse salt


  1. Line cookie sheet with wax paper
  2. Measure cereal into large microwaveable bowl
  3. Microwave brown sugar, butter, and corn syrup for 1-2 minutes
  4. Stir in baking soda until dissolved
  5. Pour Caramel mixture over cereal & stir until everything is coated..
  6. Microwave for 3 minutes, stirring every minute
  7. Spread on cookie sheet and bake for 10 minutes. Then break into bite size pieces
  8. Evenly sprinkle PB cups and marshmallows over Chex mixture
  9. In small microwaveable bowl, microwave caramel baking bits and cream for 1 minute or until caramel can be stirred smooth
  10. Use a spoon or fork to drizzle over Chex. Repeat with Chocolate chips
  11. Refrigerate until set

Peanut Butter Rice Krispy Treats

1     cup sugar                         6     cups Rice Krispy’s

1    cup light corn syrup        1    cup chocolate chips

1    cup peanut butter           1     cup butterscotch chips

In large pot combine sugar and corn syrup.  Heat on low, stirring until sugar is dissolved (a few minutes).  Do NOT bring to a boil!  Stir in peanut butter; add Rice Krispy’s.  Spray a Bundt pan with cooking spray and press mixture into pan.  Once formed, flip over on a platter.  Melt the chocolate chips and butterscotch chips and spread over the top of the Rice Krispy’s.

English Toffee

1     cup butter            1     cup sugar

2    Tbsp. water                dash of salt

chocolate chips        1/2     cup chopped pecans

Place sugar, butter and water in heavy pan.  Dissolve sugar before mixture boils.  Stir constantly in one direction.  Over medium heat, cook to a golden brown.  Mixture will noticeably change color.  Be patient. Pour onto a chilled marble slab.  Immediately sprinkle on chocolate chips, either dark or semi-sweet work best.  Give them a minute to melt and then spread around with a spatula.  Sprinkle with chopped pecans.


1/2     cup butter

1    cup boiling water

1    cup flour

1/4     tsp. salt

2    (3.4 oz.) inst. vanilla pudding

4    eggs

1 1/2    cups milk

1    (8 oz.) Cool Whip

1     tsp. vanilla

chocolate icing

1/2    cup walnuts

In medium size saucepan, melt butter in boiling water.  Add flour and salt all at one time, stirring vigorously until mixture forms ball that sticks together.  Remove from heat and cool slightly.  Add eggs, one at a time, beating on high speed with electric mixer after each egg until smooth.  Put batter through a decorator’s bag or gallon Ziploc with corner cut off, making 4 inch strips onto a greased baking sheet.  Bake for 15 minutes at 450 degrees, then 20 minutes at 350.  Cool before filling.

Mix pudding, milk, Cool Whip and vanilla until firm, refrigerate for 30 minutes.  Pipe filling into éclairs or slice open and fill with a spoon.  Drizzle with chocolate icing and nuts.

Carrot Cake

4    eggs                                               2     cups sugar

1 1/2    cups oil                                  2    cups flour

1    8 oz. can crushed pineapple    1     tsp. salt

2    tsp. baking powder                   1     tsp. baking soda

2     tsp. cinnamon                          1    cup walnuts

2    cups grated carrots


Preheat oven to 350.  Grease angel food pan.

Mix all ingredients together and put in pan.  Bake for 1 hour. Cover with cream cheese frosting.

Soda Cracker Pie

pie crust                                               topping

14     soda crackers                             1/2     pint whipping cream

1     tsp. baking powder                       4     Tbsp. powder sugar

1    cup chopped pecans                     1/2    tsp. vanilla

3    egg whites

1    cup sugar

1     tsp. vanilla


Preheat oven to 350.  Crush soda crackers.  Add baking powder and nuts. Set aside.  Separately beat egg whites until stiff and add sugar gradually; then vanilla.  Fold cracker mixture into egg white mixture and pour into greased pie pan.  Bake for 30 minutes.  Once it cools, 2 hours or so, put on the topping.

To prepare topping, combine all ingredients and beat until stiff. Use a spatula to scoop all of the topping onto the pie.

Cinnamon Rolls


1 cup water

2 tablespoons butter

1 egg

3 & 1/3 cups flour

1 teaspoon salt

3 teaspoons of yeast



1/3 cup sugar

2 teaspoons ground cinnamon

2 tablespoons butter, softened

  1. Knead together all dough ingredients
  2. Grease pan
  3. Mix Sugar and cinnamon
  4. Flatten dough
  5. Spread softened butter over dough and sprinkle with cinnamon/ sugar mixture
  6. Roll up tightly & cut roll into 1 inch slices
  7. Place in Pan. Cover. Let rise in warm place for an hour or until double in size.
  8. Heat oven to 375. Bake for 25 to 30 minutes.
  9. Glaze with cream cheese frosting








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