If I have to cook...

2 cups pretzels (broken into pieces) 1/2 cup Butter or margarine, melted 1 large box (6 oz) raspberry Jell-o 1 cup Sugar 2 - 3 cups frozen raspberries (you can also use fresh) 1 (8 oz) container Cool Whip whipped topping 3 Tablespoons Sugar 2 cups boiling water 1 (8 oz) package cream cheese First Layer - combine broken pretzels, butter and sugar.  Press in  9 x 13 pan and bake at 350 degrees for 7 minutes.  Cool completely. Second Layer -  Beat 1 cup sugar and cream cheese until smooth.  Fold in Cool Whip.  Spread over pretzel layer. Third Layer - Mix Jello and boiling water.  Add frozen raspberries.  Cool and set slightly.  Pour over cream cheese layer.  Refrigerate until firm.

2 packages yeast 2 cups warm water (110-115 F) 1/3 cup sugar 1/3 cup shortening (butter, margarine or vegetable shortening) 2 1/2 teaspoons salt 2/3 cup nonfat dry ilk 5 to 6 cups flour 1 egg In the large bowl of an electric mixer, combine yeast and water.  Let stand 5 minutes.  Add sugar shortening, salt, dry milk, 2 cups flour, and egg.  Beat together until very smooth.  Add 2 more cups flour, one at a time, and beat until smooth.   Add about one more cup flour, 1/2 cup at a time (in your mixer if it will take it, or by hand), until it is well mixed in.  Turn dough onto a lightly floured board and knead until it is smooth and satiny.  Gather dough into a ball.  Scrape bowl clean and grease it with shortening.  Return dough to bowl and grease surface lightly.  Let rise away from drafts in a warm (not hot) place until about triple in bulk.  (In a cool oven with a pan of hot water on a rack under it is a good p...

12 ounces linguine pasta 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor) 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 1/2 cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Parmesan cheese for garnish Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.

1/2 to 1 Tbsp red curry paste 1 can coconut milk 1/4 C fresh basil 1/4C bamboo shoots 3 Tbsp fish sauce 2 Tbsp brown sugar 1/3 C chicken stock 2 C veggies/meat Combine curry paste, coconut milk, fish sauce, brown sugar and chicken stock in saucepan, simmer 5 min. Add veggies and or meat in order of what will take longest to cook. Simmer until done. Serve over rice.

1 C Butter 1 C light brown sugar 1 C sugar 1 C pb Cream together the above ingredients and then add: 2 eggs 1 tsp vanilla Sift together dry ingredients and add to creamed mixture: 2 1/2 C flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder Add 1-2 C chocolate chips. Bake at 350F for 9 minutes.

1 C Flour 1 1/2 C milk 2 eggs 1 Tbsp canola oil

1 C butter 2 C light brown sugar 1/2 C Karo syrup 1 tsp salt 1/2 tsp soda 1 tsp vanilla 6 quarts pooped corn (=1C kernals) Melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil stirring constantly. Boil without stirring for 4 or 5 minutes. Remove from heat and stir in vanilla and then the soda. Stir well and pour over popped corn. Stir and then pour into 2 large shallow baking pans (9x13). Bake in pre-heated 250 F oven for 1 hour - stirring the popcorn every 15 minutes. Remove from oven then pour into large bowl and cool. Stir occasionally while cooling. Add peanuts / m&ms if desired. Store in tightly covered containers.