Krispie Kreme Doughnuts

Donuts
2 (1/4 ounce) packages yeast
1/4 cup water
1 1/2 cups lukewarm whole milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening, melted
5 cups all-purpose flour
canola oil

Creamy Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water

Chocolate Frosting (optional)
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water
4 ounces milk chocolate chips or semi-sweet chocolate chips

Dissolve yeast in warm water in large bowl. Add milk, sugar, salt, eggs, shortening, and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes.

Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.

Heat vegetable oil in deep fryer or large, heavy pot to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts with tongs as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain.

Dip the doughnuts into creamy glaze set on rack then when slightly cooled - if using chocolate frosting, spread chocolate frosting on top.

Creamy Glaze: Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.

makes about 3 dozen donuts

Yummy Pretzel Jello

2 C. chopped pretzel sticks
1 cube butter
1/2 C. Sugar
1 (8 oz.) cream cheese
1 (8 oz.) Cool Whip
1 C. sugar
1 sm. can crushed pineapple
1 large package strawberry jello
2 C. hot water
2 C. Strawberries slices

Mix together pretzel, butter and sugar and put in 9X13 pan. Bake at 350 for 7 minutes, cool.  Beat cream cheese, cool whip, sugar, and pineapple. Spread over cooled crust.  Dissolve jello in hot water add fruit and cool-When it starts to thicken spread on top of cream mixture.  Cool and Serve!

Annie's Cheese Cake

1 pkg graham crackers (crushed)
1/2 C. Brown sugar
2 Tbsp melted butter

mix together and pat in pie dish.

1 8 oz cream cheese
1/3 C lemon juice
1 can sweetened condenced milk
1 tsp vanilla

Blend in blender and pour into crust. Refrigerate to set.

While in India I used a different crust because I didn't have brown sugar. I got this recipe from about.com
1 1/2 Cups crushed Graham Crackers
1/4 C. Sugar (castor sugar)
6 Tbsp melted butter

Annie's Oreos

1 box Devil's Food Cake mix
2 eggs
3/4 C shortening

Mix and roll into small balls. Bake at 350 F. for 8 minutes. Cool on cookie sheet.

Frosting:
1 Cube Margarine
8 oz cream cheese
3 1/2 C powdered sugar (icing sugar in India)
1 tsp vanilla

Place the frosting between 2 cookies and enjoy!

Chicken Pot Pie

Layer:
4 C. cooked chicken (cubed)
1 C. Carrots Diced
2 C. Potatoes cooked and diced
1 C. frozen Peas

Mix and Simmer:
2 cans Cream of Chicken Soup
1 1/2 C. Chicken Broth (I used water mixed with chicken Bullion cubes while in India)

Pour over layered chicken and vegetables.

Mix and spoon over above:
1 C. Self-Rising flour (Yes, I found this in India at Nilgris)
1/2 C. Melted Butter
1 C. Butter Milk (I used 1 C. Milk with a small amount of lemon juice added)
Salt and Pepper to taste.

Bake at 425 F. for 30-35 minutes.

Shephard's Pie

1 lb ground beef (1/2 kg)
1 can tomato soup (2 boxes tomato Puree)
green beans
Mashed potatos

Brown the beef and add the tomato soup, Layer in casserole Dish. Boil the green beans and make mashed potatos. Layer beans and then potatoes. Top with grated cheddar cheese.

Bake in oven until the tomato sauce starts to boil up.

Condensed Cream of Chicken Soup

I haven't tried this recipe yet because I still have 1 can left, but I'm sure I will be trying it in the next month so I thought I'd add it here so I can find the recipe again when I want to try it.

http://www.tammysrecipes.com/homemade_cream_chicken_soup

Yield: 

3 cups (about 2 cans)

Ingredients: 

1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

Instructions: 

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Additional Notes: 

*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.
**Or, diced onions (boil with broth for a few minutes)
***Or, fresh minced garlic (boil with broth for a few minutes)