Cooking in College!

1 pound bacon
1 cup mayonnaise
1 cup sour cream
1 tomato - peeled, seeded and diced

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
2. In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving.

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 (8 ounce) package dry bread stuffing mix
1/2 cup melted butter

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
2. Arrange chicken breasts in the baking dish.
3. Place one slice of Swiss cheese on top of each chicken breast.
4. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts.
5. Sprinkle with stuffing mix.
6. Pour melted butter over top, and cover with foil.
7. Bake 50 minutes, or until chicken is no longer pink and juices run clear.

2 cups all-purpose flour (about 9 ounces)
1/4 teaspoon salt
3/4 cup packed brown sugar
2/3 cup granulated sugar
1/2 cup chunky peanut butter
1/4 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
Cooking spray
7 tablespoons seedless raspberry preserves
1 tablespoon fresh lemon juice

1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine flour and salt, stirring well with a whisk; set aside.

1. Place sugars, peanut butter, and butter in a large bowl; beat with a mixer at medium speed until well combined.
2. Add eggs, 1 at a time, beating well after each addition.
3. Beat in vanilla. Gradually add flour mixture to sugar mixture, beating on low speed just until combined.

1. Lightly coat hands with cooking spray. Shape dough into 36 balls (about 2 1/2 teaspoons each).
2. Place balls 2 inches apart on baking sheets lined with parchment paper.
3. Press thumb into center of each dough ball, leaving an indentation.
4. Cover and chill 1 hour.

1. Preheat oven to 350°.
2. Uncover dough.
3. Bake at 350° for 14 minutes or until lightly browned.
4. Remove cookies from pans, and cool on a wire rack.

1. Place preserves in a small microwave-safe bowl, and microwave at HIGH 20 seconds, stirring once.
2. Add juice, stirring until smooth.
3. Spoon about 1/2 teaspoon preserves mixture into the center of each cookie.

Yield 3 dozen (serving size: 1 cookie)

1 tablespoon yellow cornmeal
2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows
6 teaspoons extra-virgin olive oil
1 1/3 cups, grated pasteurized mozzarella
2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
1/4 cup grated Parmesan
1 large garlic clove, minced, optional
6 fresh basil leaves, plus extra for garnish
1/2 teaspoon salt

1. Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F.
2. Sprinkle the cornmeal over 2 rimless baking sheets.
3. Roll out each piece of pizza dough into a 10 to 11-inch-diameter round.
4. Transfer 1 dough to each prepared baking sheet.
5. Drizzle 2 teaspoons of oil over each pizza dough.
6. Sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each pizza.
7. Arrange the tomato slices in a single layer over the cheese.
8. Sprinkle with the Parmesan.
9. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over.
10. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes.
11. Drizzle 1 teaspoon of oil over each pizza.
12. Sprinkle with basil for garnish and salt.
13. Cut the pizza into wedges and serve immediately.

1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
7/8 cup butter, softened
3/4 cup packed brown sugar
1/3 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1 cup flaked coconut
1 cup chopped pecans

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Sift together the flour, baking powder, baking soda and salt; set aside.
3. In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the egg then stir in the vanilla.
4. Gradually mix in the dry ingredients. Mix in the chocolate chips, coconut and pecans.
5. Roll dough into 1 inch balls and place the cookies 2 inches apart onto ungreased cookie sheets.
6. Bake for 8 to 10 minutes in the preheated oven.
7. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

4 Eggs (cream with 2 cups Sugar)
1 1/2 cup oil
2 cups SIFTED Flour
2 teaspoons soda
2 teaspoons cinnamon
1 teaspoon salt
1/2 (or more) chopped nuts
3 cups (PACKED) grated carrots

1. Mix all ingredients, pour into 3 greased and floured pans OR 1 large pan.
2. Bake at 350 degrees for approximately 45 minutes.

USUALLY TAKES LONGER!

FROSTING

1 stick butter ( 1/4 cup)
1 lb.(16oz) powdered sugar
8 oz.cream cheese
1 teasp. vanilla
approx 1/2 c chopped peacans

1. Mix eggs and sugar together
2. Add oil to creamed eggs and sugar
3. Put all dry ingredients in and stir together
4. Add carrots and nuts; stir together.

Be sure to grease pan well and flour (tap excess flour out but it should coat all of bottom and sides.)