Apple Crisp

10 cups baking apples (Granny Smith) peeled, cored, sliced thinly (about 7 large)
1 cup sugar
1 tablespoon flour
1 teaspoon cinnamon
1/2 C water

Topping:

1 C quick oats
1 C flour
1 C packed brown sugar
1/4 teaspoon baking powder
1/4 t baking soda
1/2 cup butter melted

1.  Preheat over to 350.

2.  Placed the sliced apples in a 9 X 13 pan.

3.  Mix the sugar, 1 tablespoon flour and cinnamon together and sprinkle over apples.

4.  Pour the 1/2 cup water evenly over all.

5.  combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together.

6.  Crumble evenly over the apples.

7.  Bake for about 45 minutes.

White Chili

(Linda Smith)

3 cans white northern or kidney beans
2 cups chicken broth
1 teaspoon chicken broth powder or bouillon cube
1 teaspoon garlic powder
2 teaspoons dry minced onion
1 teaspoon onion powder
1 can white corn
1 can chopped green chilies
1 teaspoon oregano
2 teaspoons cumin
3 cups shredded cooked chicken breasts
1 16 oz. sour cream
1 to 3 cups grated monterey jack cheese


Put all ingredients except sour cream and cheese in pot.  Cook for 30 minutes.  Add sour cream and cheese and cook for 15 more minutes.


I actually used a crockpot, and cooked on low all day then stirred in the sour cream and cheese about 30 minutes before serving to heat through.


Sometimes instead of adding the cheese to the chili in the pot when adding the sour cream, we save the cheese to sprinkle over the chili after ladled into bowls.

Orange Julius

6 oz. can frozen concentrated orange juice
1 cup milk
1 cup water
1/4 cup granulated sugar
1 teaspoon vanilla extract
8 ice cubes

Pour all ingredients, except ice cubes, in a blender. Blend on high speed. Add ice cubes one at a time, until smooth.

Mircle Multi-Grain Bread

5 cups of 9 grain cereal

2 ½ cups of white flour

2 ½ cups of wheat flour

3 rounded Tbsp saf-instant yeast

1/3 cup sugar

3 Tbsp sunflower seeds

1 ½ Tbsp salt

1/3 cup vegetable oil

1 cup apple sauce

3 + cups hot water

Mix the first six ingredients together. Add oil, apple sauce and hot water all at once. Mix (knead) for 10 minutes. Shape into loaves. Put in greased loaf pan. Spray the loaf with cooking spray and sprinkle oats on top. Let rise 25 minutes. Bake in 350 degree oven for 25-35 minutes or until done. 

 

Bekah’s Sally Rose Bread

Sally Lunn Bread

4 1/2 cups flour1

1/3 cup sugar

1 teaspoon salt

1 package active dry yeast

1 1/4 cups milk

1/2 cup butter

3 eggs, beaten

1. Combine 2 cups flour, sugar, salt, and yeast into large bowl. Stir well.
2. Heat milk and butter until warm. Gradually add to dry ingredients and beat at low speed, about 3 minutes.
3. Add eggs and remaining flour. Mix well, cover, and let rise one hour or until doubled.
4. Stir down and spoon into greased and floured 10-inch tube pan. Cover and let rise until double, about one hour.
5. Bake at 400 degrees for 50 minutes. Serve warm with butter. 

Note: I usually use two loaf plans instead of the tube pan, and decrease the baking time to 35 minutes. 

Hamburger Soup

From Barb
1 lb. lean ground beef
1 cup each of the following:
Chopped onion
Diced potatoes
Diced carrots
Shredded cabbage
Sliced celery
(I added 1 cup of chopped kale)
1 32 oz can tomatoes (I used 1 quart of home canned tomatoes)
1/4 c. rice
4 cups water
4-5 teaspoons salt - to taste
1/2 teaspoon basil
1/2 teaspoon thyme
2 teaspoons sugar
2 tablespoons Worcestershire sauce
1 bay leaf
Brown the beef and onion until the meat and it is lightly browned. Add all the rest of the ingredients and bring to a boil. Cover and simmer for at least 1 hour.

Broccoli Salad

1 head fresh broccoli cut into bite size pieces
1/4 cup red onion chopped
1/2 cup raisins
1/2 cup dried cranberries
1 cup pomegranate {seeds}
1/2 cup sliced almonds

Dressing:

1 cup vegenaise
2 tablespoons organic cane sugar {or agave nectar}
3 tablespoons coconut vinegar {or apple cider}

Mix together all salad ingredients. In a separate container mix together dressing ingredients until well blended. Pour dressing mixture over salad and toss to coat.

Slow Cooker Chicken and Corn Enchilada

1 can cream of mushroom soup undiluted
1 container sour cream
1 can green chilies chopped
Two (or so) cooked chicken breasts
2 cups frozen sweet corn
1 can enchilada sauce
12 (six inch) corn tortillas
2 cups shredded cheddar cheese

1.  Stir together soup, sour cream and chilies.

2.   Fold chicken and corn into the soup and sour cream mixture.

3.  Pour half a can of enchilada sauce on bottom of a medium sized slow cooker and arrange half of cut tortillas pieces over sauce.

4.  Spread half of chicken mixture over cut tortillas and enchilada sauce and top with half of cheese.

5.  Repeat layer starting with remaining enchilada sauce and cut tortillas.

6.  Cook on low setting for 4-6 hours.

7.  Don't forget olives even though the recipe doesn't call for them.

Chicken dinner

2 small packages stuffing mix
2 cans cream of chicken soup
1 cup sour cream
3 chicken breasts

Prepare stuffing mix according to pkg directions

Greas 9X13 pan. 

Combine soup, sour cream and chicken  and top with stuffing

 Bake 350 24 minutes

Good dessert

Get graham cracker crust ready.

3 pkds (8 oz) cream cheese
1 can sweetened condensed milk
1 cup semisweet chocolate chips
3/4 cup chocolate malt powder
4 eggs
1 teaspoon vanilla

Beat cream cheese till fluffy.  Add remaining ingredients and beat.

Pour into crust.

Bake 300 for 65 minutes.

Salsa

1 pint canned tomatoes chopped
2 medium size fresh tomatoes diced
1 can green chilies
1 bunch green onions diced
1/2 bunch cilantro leaves minced
2 T cider vinegar
1 t salt

Combine all  and refrigerate.

Hamburger Vegetable Soup

Makes 8 servings
Prep Time: 20 minutes
Cooking Time: 5 hours
Ideal Slow Cooker size: 4-quart

Ingredients:
½ lb. ground beef, browned, drained, and patted dry with paper toweling
1 beef bouillon cube, crushed
5 tsp. salt-free beef bouillon powder
16-oz. can stewed tomatoes
1 large onion, diced
¾ cup sliced celery
1 medium carrot, diced
1 garlic clove, minced
1 bay leaf
½ tsp. salt
1/8 tsp. pepper
1-2 cups water, depending upon how much liquid you like soup to have
10-oz pkg. frozen peas
3 Tbsp. chopped parsley

1. Combine all ingredients except peas and parsley in slow cooker.

2. Cover. Cook on Low 5 hours.

3. Stir in peas during last hour.

4. Garnish with parsley before serving.

Peanut Butter Cookies

(by woman in Angie's ward)


3/4 cup Jif Creamy Peanut Butter
1/4 cup milk
1/3 cup firmly packed brown sugar
2 cups Homemade Cookie Mix
1 large egg
1/2 cup chopped salted peanuts
HEAT oven to 375ºF.

BEAT peanut butter and brown sugar in large bowl at medium speed of electric mixer until well blended. Beat in egg and milk. Mix in Homemade Cookie Mix and chopped peanuts until evenly moistened.

SHAPE tablespoonfuls of dough into balls and place on ungreased cookie sheets. Flatten with a floured fork, making a crisscross pattern on the tops. Dip fork in flour as needed to prevent sticking.

BAKE 9 to 11 minutes. Cool for 1 minute. Place on cooling rack to cool completely.

Snickerdoodles

(Crisco online recipe)

INGREDIENTS:
2 cups sugar divided
2 3/4 cups Pillsbury BEST® All Purpose Flour
1 cup Crisco® Butter Shortening
2 tsps. cream of tartar
OR 1 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
1 tsp. baking soda
2 large eggs
3/4 tsp. salt
2 tbsps. milk
2 tsps. ground cinnamon
1 tsp. vanilla extract

HEAT oven to 400°F.
COMBINE 1 1⁄2 cups sugar, shortening, eggs, milk and vanilla in bowl of electric mixer. Beat at medium speed until well blended.

COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.

COMBINE remaining 1⁄2 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased baking sheets.

BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

COLORED SUGAR SNICKERDOODLES: Add 2 teaspoons cinnamon to flour mixture in Step 3. Combine 3 tablespoons colored sugar and 3 tablespoons granulated sugar to use for coating instead of cinnamon-sugar mixture.

Summer Watermelon Pie

From Julie Harward

Whip 2 full minutes:

1 cup sugar
1 package cream cheese
1/2 cup sour cream
1/2 cup heavy whipping cream

Fold into this mixture 2 cups of cubed or balled seedless watermelon chunks.

Pour all that into a graham cracker crust.

Top with 2 cups Cool Whip or whipped cream.

Cranberry Pistachio Cookies

From Julie Harward  

Take 1 pouch of Sugar Cookie Mix
1 (3.4 oz) Pistachio instant pudding mix
1/4 cup flour...stir together.

Add:    1/2 cup butter, melted and 2 eggs  

Add:

1 cup dry roasted pistachio nuts, chopped
1/2 cup dried cranberries, chopped
(optional, a tiny bit of green food coloring)
I didn't add any to these though.

Bake for 8-10 minutes at 350  take from oven and let them set on the  cookie sheet for 2 minutes, then rack to cool.

Makes two dozen delicious cookies!

Roasted red potatoes

2 pounds small red potatoes, quartered
¼ cup vegetable oil
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix


Place potatoes in a gallon-size fod storage bag and add oil. Seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.

Molasses Cookies

From Mack Fenn

1 1/2 cup butter
2 eggs
2 cups sugar
1/2 - 3/4 cup molasses
4 cups flour
2 1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoon cloves
1 1/2 teaspoon ginger

Sift together flour, salt, cloves, cinnamon, ginger and soda.  Set aside.

Cream together buter, eggs, sugar and molasses.

Mix well with dry ingredients.

Drop cookie dough onto cookie sheet in 1 inch balls.

Bake at 350 for 10-12 minutes.

Sprinkle with cinnamon sugar while still warm from the oven.

Oven Fried Carrots

From this nice person

1 lb. carrots (about 5 or 6 large,
peeled and cut into 4"x1" sticks.)
1 tsp. Olive oil
1 tsp. cornstarch
1 packet Ranch dressing & seasoning mix
Pam vegetable cooking spray

Preheat oven to 400*.

In a large bowl, combine carrots with oil, cornstarch and the
ranch dressing packet. Toss all until well coated.

Spray a cookie sheet with cooking spray. Now
arrange coated carrots in a single layer on pan.

Bake for 25-30 minutes or until crispy.

Duggars' Tater Tot Casserole

1 lb. ground beef
½ tsp. salt
½ tsp. pepper
3 lbs. Tater Tots ( 1½- 2 lb. bags)
1 10¾-ounce of can cream of chicken soup
1 10¾-ounce can of cream of mushroom soup
1 12-ounce can evaporated milk


Preheat the oven to 350 degrees.

In a 10-inch skillet brown the meat over medium high heat. Break up the meat with a metal spatula so that it is in small pieces.

Cook thoroughly and season with salt and pepper.

Drain the meat in a fine mesh strainer if necessary.

Place the meat in the bottom of a 9x12 inch glass baking dish. In a medium bowl combine both soups with the milk, mix thoroughly with a wire whisk.

Cover the meat with the Tater Tots. Then pour the soup mixture over the top and bake for 1 hour.

Quick pickles

From this nice person

1 cup of distilled white vinegar
2 tbsp granulated sugar
4 tbsp water
1 1/2 tsp kosher salt
1 tsp dry dill weed
2 cloves of garlic, lightly smashed
1 tsp red pepper flakes
2 bay leaves
2 cucumbers, cut into thick slices

I doubled this recipe and used 6 small cucumbers.

Begin by adding the vinegar, water, sugar, salt, garlic, and peppers to a sauce pan and bring to a boil, stirring well to mix in the sugar. Once boiling, remove from the heat, and add the dill weed. Let the pickling mixture completely cool. Add in the bay leaves.

To a clean mason jar, add the cut cucumbers, arranging them the best you can. Pour in the cooled mixture, cover, and let sit in the refrigerator for at least 4 hours, however overnight is probably best. When you are ready, open and serve. Now you have pickles any day of the week, and is probably much more affordable than getting them at your local market.

These are good in the refrigerator for a couple of weeks, then they get pretty soft. They typically do not last that long in the refrigerator though.

Best Ever Snickerdoodle Cookies

2 2/3 cups all-purpose white flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (optional)
1 cup unsalted butter, slightly softened
1 3/4 cups granulated sugar
1 1/2 tablespoons light corn syrup
2 large eggs
2 1/2 teaspoons vanilla extract
1/4 cup sugar, combined with
1 1/2 teaspoons ground cinnamon


1 Preheat oven to 375.

2 Grease several baking sheets or coat with nonstick spray.

3 In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda, salt and nutmeg, if using -- set aside.

4 In another large bowl, with an electric mixer on medium speed, beat together the butter, sugar, and corn syrup until well blended and fluffy.about 2 minutes. Add the eggs and vanilla and beat until well blended and smooth.

5 Beat in half of the flour mixture until evenly incorporated.

6 Stir in the remaining flour mixture until evenly incorporated.

7 Let the dough stand for 5-10 minutes or until firmed up slightly.

8 Put the cinnamon sugar in a shallow bowl. roll portions of the dough into generous 1 1/2" balls with lightly greased hands (the dough will be soft).

9 Roll each ball in the cinnamon sugar mixture.

10 Place on baking sheets, spacing about 2 3/4" apart.

11 Using your hand, slightly pat down the tops of the balls.Bake the cookies, one sheet at a time, in the upper third of the oven for 8-11 minutes, or until just golden brown at the edges.

12 Reverse the sheets from front to back halfway through baking to ensure even browning.

13 Transfer the sheet to a wire rack and let stand until the cookies firm up slightly. 1-2 minutes.

14 Using a spatula, transfer the cookies to wire racks to cool completely. Let the baking sheets cool between batches to keep cookies from spreading too much.

15 Will keep in airtight container for up to 10 days or freeze for up to 2 months.

Snickerdoodle Cookies

(Plain Old Fashioned Betty Crocker kind)

1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups all-purpose or unbleached flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

1 Heat oven to 400ºF.

2 Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.

3 Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

4 Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Chicken Tacos

From Pioneer Woman

16 whole Corn Tortillas (small Size)
4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
Salt, Cumin, Chili Powder To Taste (or Use Taco Seasoning)
2 Tablespoons Canola Oil
2 cans (4 Ounce) Diced Green Chilies
1-½ cup Finely Grated Cheese (cheddar Or Cheddar/jack Mix)
Sour Cream
Hot Sauce (Chulula Or Other Brand)
2 cups Thinly Sliced Romaine Lettuce (or Any Lettuce)
4 whole Roma Tomatoes, Diced
Canola Oil, For Frying Tacos

Season diced chicken liberally. Heat 2 tablespoons oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes. Dump in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside.

Have all other ingredients—grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce—ready.

Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand.

TO FRY

To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco—one side down—in the oil. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.)

One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco in the stack of paper towels. Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil. Remove it from the paper towels and place on a plate. Repeat with other tacos in the pan.

As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in). Then just let them sit until ready to serve—the cheese will melt as it sits in the warm taco.

To serve, garnish in this order: a smear of sour cream, dashes of hot sauce, shredded lettuce, diced tomato. You’ll need to slightly open up the tops of the tacos to get all the garnishes in there.

Tacos will be hot for a minute or two after frying, so don’t rush into eating! They’ll stay nice and warm for a little while after frying.

Fiesta Stuffed Chicken

6 boneless, skinless chicken breasts
1 (7-ounce) can chopped green chiles, drained
8 slices Monterey Jack cheese
1 cup bread crumbs
½ cup grated Parmesan cheese
2 tablespoon chili powder
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon pepper
½ cup butter, melted

Pound each chicken breast to ¼-inch thickness. Sprinkle 2 teaspoons chopped green chilies and one slice of cheese on each chicken breast. Roll the chicken up tightly and secure with a toothpick. Combine remaining ingredients in a bowl, except butter. Dip each chicken roll in melted butter and then coat in bread crumb mixture. If freezing, see directions below. Otherwise, place seam-side down in a greased 9-by-13 pan and bake at 400 degrees for 30 minutes.

Freezing directions: Place chicken seam-side down in a greased disposable pan. Cover with foil and freeze.

Hot Chocolate Mix

This makes about 5 quarts of dry mix - and it costs about $12 to make.

8 qt box pwd milk (9 cups)
1 lb box pwd sugar (4 cups)
1 lb box pwd chocolate milk - like Nesquick (5 cups) *this makes pretty sweet hot chocolate mix - if you don't want it to be so sweet just put 4 cups of of the chocolate milk mix and then 1 cup of coco powder
10 oz jar pwd creamer (3 cups)

Mix all together in a large bowl. Store in a 5 quart container with a tight lid. 3 heaping spoonfulls for an 8 oz mug of hot water. (Don't use milk because of the powdered milk)

Mother's Meat Loaf

Place 6 oz package of seasoned stuffing mix in a large bowl.  add enough milk to soften.  Add 2 lbs. hamburger, 1 lb. pork sausage, 1/2 medium onion chopped, 2 beaten eggs and mix well.  

This will make two loaves.

Bake at 350 till done and drain off fat.

Fried Green Tomatos

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper


Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

Fudge Sauce

1 cup REAL butter
1/3 cup unsweetened cocoa powder
3 cups white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon REAL vanilla extract

Directions:

Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat.

Bring to a boil and boil for 7 minutes exactly.

Remove from heat; stir in vanilla.

Carefully pour hot mixture into a blender and blend for 2 to 4 minutes.

Serve immediately.

Store in refrigerator.

Russian Tea

2 cups orange-flavored drink mix (e.g. Tang)
2 cups white sugar
1/4 cup instant tea powder
3/4 cup lemon-flavored instant tea powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Directions

1.In a large bowl, combine orange drink mix, sugar, tea powder, cinnamon and cloves. Mix well and store in an airtight container.

2.To serve, put 3 teaspoons of mix in a mug. Stir in 1 cup boiling water. Adjust to taste.

Pumpkin Cream Pie

From Pioneer Woman

CRUST:

1-½ package Graham Crackers (about 15 Cookie Sheets)
½ cups Powdered Sugar
1 stick Butter, Melted

FILLING:

1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety)
1 cup Half-and-half
½ cups Heavy Cream
Pinch Of Cinnamon
Pinch Of Nutmeg
Pinch Of Ground Cloves
2 Tablespoons Whiskey (optional)
½ cups (plus 3 Tablespoons) Pumpkin Puree
½ cups (additional) Heavy Cream
2 Tablespoons Brown Sugar

Extra Graham Cracker Crumbs, For Garnish

Preheat oven to 300 degrees.

Grind graham crackers in a food processor (or, if you don’t have a food processor, place them in a large ziploc and pound ‘em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and “set.” Remove from oven and allow crust to cool completely.

In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.

When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.

Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

Chicken Salad

Ingredients
2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves
1/2 cup walnuts halves
1/2 cup good mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh tarragon leaves, divided
1 cup green grapes, cut in 1/2
Lettuce leaves, for serving
Directions
Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.

Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.

For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.

Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

Peanut Butter Cheese Fudge

Paula Deen's Recipes

1/2 pound sliced easy-melt cheese (recommended: Velveeta)
1 cup (2 sticks) butter
1 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup chopped nuts
2 (16-ounce) boxes confectioners' sugar

Lightly spray the bottom of a 9 by 2-inch square pan with nonstick cooking spray. In a saucepan over medium heat, melt cheese and butter together, then add peanut butter and stir until smooth. Remove from heat and add vanilla and nuts.

Empty confectioners' sugar into a large bowl and pour cheese mixture over sugar. Stir until completely mixed. Candy will be very stiff.

Using your hands, remove candy from the bowl and press evenly and firmly into the pan. Because of the amount of butter in this recipe, pat top of candy with a paper towel to remove excess oil. Place the pan in refrigerator until candy is firm.

To serve, cut into squares.

Easy White Bread

•3/4 cup warm water
•1 package active dry yeast
•1 tsp salt
•1-1/2 tbsp sugar
•1 tbsp butter, softened
•1/2 cup milk
•3 cups all-purpose flour, approximately
Mix yeast and warm water in bowl until dissolved. Add the salt, sugar, butter, and milk and stir to mix.

Next I start one cup of flour at a time, as you may not need 3 cups or may need more, it depends on your humidity, elevation all that. You will know, however, as you want the dough to ‘chase the spoon around the bowl’ as they say. So you can pick it up and it is not too sticky.

Knead in flour and put in a bowl you lightly coated in butter. Turn it once (so it has a nice buttery sheen), place a towel dampened in warm water over it and place in a warm oven. I always turn my oven on warm as I am mixing it up and then turn it off when I put this into rise. It seems to make it a good environment for the rising. Let set one hour.

Next take it out (it will be like a science experiment the first time to see it so large-it is fun!) and re-knead a few times and shape into a cute little loaf shape and pop it into a buttered bread tin. Cover again with the towel, re-dampened warm and let set for 30 minutes. Preheat oven to 375 F.

Now, it is risen, so place it in the oven and bake about 40 minutes. You will know when it is down as it will have a nice brown top. And a bread is done when you can tap it lightly on top and hear an almost hollow thud.

Mexican Casserole

2 cans Kirkland Roast Beef drained and shredded
1/4 cup onion chopped
1 can green chiles diced
11 oz can enchilada sauce
1 can cream of chicken soup
1 can celery soup
1 dozen corn tortillas
1 cup cheddar cheese shredded

Combine beef, onion, chiles, sauce and soups.  Layer ground beef mixture with corn tortillas in 9 X 13 pan.  Top with cheese.  Bake 30 minutes at 300 degrees.

Shamrock Shake

Dana's Shamrock Shake

Ingredients

•2 cups vanilla ice cream
•1 1/4 cups milk
•1/4 - 1/2 Teaspoon Mint extract
•9 drops green food coloring

Optional pretty stuff
•chocolate syrup (optional glass decoration)
•whipped cream (optional topping)
•green sugar (optional decoration)

Directions

1.Blend all ingredients together until smooth and yummy.

2.drizzle some chocolate syrup around your glass.

3.Pour Shamrock Shake into the glass.

4.Top with whipped cream and green sugar.

5.ENJOY!!

Pea Salad

From Sharon at Our Family Recipes

1 32 oz. pkg frozen petite peas, thawed
1 cup diced celery
1/2 cup diced onion
1/2 cup sunflower seeds
1/2 C Crumbled bacon
Shredded cheddar cheese

Mix together add dressing

Dressing:

1/2 cup mayonnaise

1/2 cup sour cream

Pea Salad


1 32 oz. pkg frozen petite peas, thawed
1 cup diced celery
1/2 cup diced onion
1/2 cup sunflower seeds
1/2 C Crumbled bacon
Shredded cheddar cheese

Mix together add dressing

Dressing:

1/2 cup mayonnaise
1/2 cup sour cream

5-Ingredient Peach Cobbler

(Beth MacDonald 99.9 FM Phoenix)

1 ounce 29-ounce can sliced peaches
* 2/3 - 1 cup sugar
* 2 tablespoons corn starch
* 2 tablespoons butter
* 1/2 tablespoon cinnamon

Instructions

1. Pre-heat oven to 400F.

2. Drain fruit and reserve liquid.

3. Mix sugar and corn starch in saucepan.

4. Stir in fruit juice gradually, bring to boil.

5. Boil 1 minute, stirring constantly.

6. Add fruit, pour into 1 1/2 quart (or 9"x13") baking dish.

7. Dot with butter, sprinkle with cinnamon.


For topping :

* 1 cup self-rising flour
* 1 tablespoon sugar
* 3 tablespoons shortening
* 1/2 cup milk

Directions:

1. Mix flour and sugar, cut in shortening; add milk.

2. Stir until ingredients are blended.

3. Spoon dough onto fruit.

4. Bake 25-30 minutes and serve warm.

Snickerdoodle Cake

With Cake Mix:
1 pkg yellow cake mix
1 cup milk
1/4 cup butter, melted
1/2 cup applesauce
3 large eggs
1 teaspoon vanilla
2 teaspoons ground cinnamon

From Scratch:
2 1/3 cup flour
1 1/3 cup sugar
4 teaspoons baking powder
1 1/3 cup milk
1/2 cup melted butter
3 eggs
3 teaspoons vanilla
1 tablespoon cinnamon

For Frosting:
1/2 cup butter
4 ounces cream cheese
3 1/4 cup powdered sugar
3 tablespoons milk
1 teaspoon vanilla
1/4 teaspoon butter extract/flavoring (whatever it's called)
1 teaspoon ground cinnamon

No matter which cake mix you use, choose your path and mix all the cake ingredients in a large bowl in order listed and beat on high for about three minutes.

Divide batter between three greased and floured 8-inch round cake pans (or one large 9X13 pan) and bake at 350 for 30 minutes or until a toothpick comes out clean.

Meanwhile, for frosting, beat the butter and creamed cheese together until creamy. Add the vanilla and butter extract and combine then add the powdered sugar, 1/2 cup at a time, beating well after each addition and adding the milk as you go to keep it from getting too hard. Once it's to spreading consistency add the cinnamon.

When the cake is cool frost and sprinkle with cinnamon and sugar on top.

1-2-3-Bread - White or part white and wheat

In a large bowl put:

2 cups nearly hot water

1 tablespoon yeast

2 tablespoons sugar

3 tablespoons oil

Stir and add: 1 scant tablespoon salt (slide the salt down one side of the bowl)

Start adding bread flour one cup at a time. This will be about 4-6 cups of flour. (Bread flour will make beautiful high loaves of bread.) If you are adding whole wheat flour, add it first to the liquid. Use only 1 cup of whole wheat flour at first and then the rest white flour.

Put some flour onto your table and pour the dough out onto the floured table.

Knead with your hands adding small amounts of flour as you knead to keep it from sticking to your hands and the table.

The dough should get smooth and elastic.

Put a little oil into the bottom of a bowl and put the dough into it.

Turn the dough over and cover the bowl with plastic or a towel. Let it rise until it has doubles in size.

Oil, grease or spray with non-stick spray 2 medium sized bread pans. (You can use any container for baked bread...flat, a pie tin or even a can.)

Punch the dough down and divide into two pieces.

Shape into two loaves. Cover with plastic or cloth.

Let bread rise until it is a little more than double in size.

Bake in a pre-heated oven at 350 degrees for 30 minutes. This time and temperature is the same for almost any size loaf you make.

When the bread is finished, take the loaves out of the pans and cool on cooling racks. Let cool about five minutes before slicing if eating hot slices. If not, cool completely as whole loaves on racks.

Place in plastic bags.

These loaves of bread can be frozen.

Guacamole

2 avocados peeled
Salt
Juice of one lime
One chopped medium tomato
3 tablespoons minced red onion
1 jalapeno pepper minced and seeded
3 tablespoons chopped cilantro

Using a fork, mash avocado, 1/2 teaspoon salt and half of the lime juice into a bowl until mixture is chunky.

Mix in tomato, onion, jalapeno pepper and cilantro.

Taste for seasoning. Add salt and remaining lime juice if needed.

Lime Sodas

From Scribbit

Juice of 2 limes
3 tsp sugar
Pinch of salt
Pinch of freshly ground cumin
Soda water, chilled
Ice (optional)

Pour the lime juice into a chilled glass, and add the sugar, and then the salt and cumin to taste.

Add ice if you like, top up with chilled soda water and serve immediately, garnished with lime wedges.

Malted Milk Chocolate Chip Cookies

(via Pioneer Woman)

1 cup (2 sticks) UN-salted butter softened
¾ cups golden brown sugar
¾ cups sugar
2 whole eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1-¼ teaspoon baking soda
1-¼ teaspoon salt
½ cups (rounded) malted milk powder
1 bag (12 Ounce) milk chocolate chips


Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.

Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.

Add chocolate chips and stir in gently.

Drop by teaspoonfuls (or use a cookie scoop) and bake for 10 to 12 minutes. Bake less if you want chewy cookies; more if you want crispy cookies.

Optional: Allow to cool completely, then use two cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

Barefoot Contessa's Engagement Chicken

1 (4 to 5 pound) roasting chicken
Kosher salt and freshly ground black pepper
2 lemons
1 whole head garlic, cut in 1/2 crosswise
Good olive oil
2 Spanish onions, peeled and thickly sliced
1/2 cup dry white wine
1/2 cup chicken stock, preferably homemade
1 tablespoon all-purpose flour

Preheat the oven to 425 degrees.

Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.

Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.

Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

Strawberry Freezer Jam

(This recipe is my dad's and he would like you to think that, but really . . . it was on the back of the MCP Pectin package several years ago. And it might still be there. But I'll let him think it is his.)

3 1/4 cups strawberries
1 package of MCP Pectin
4 and 1/2 cups of sugar
1/4 cup lemon juice
1 cup Karo Syrup

You should have about seven 8 oz glass jars ready.

Wash, stem and crush finely the strawberries. Measure prepared pulp and lemon juice into sauce pan. Stir in one package of MCP pectin and mix thoroughly. Set aside for thirty minutes, stirring every five minutes to dissolve the pectin.

Add light Karo syrup and mix well. Add sugar gradually and stir well to dissolve completely.

NOTE: Warming to 100 degrees will hasten the dissolving but no hotter. When sugar is completely dissolved, put into the jars and seal securely.

Cranberry Cheese Salad

1 and 1/2 tablespoon Knox gelatin
6 Tablespoons cold water
1 can whole cranberry sauce
1 Tablespoon lemon juice
1/4 teaspoon salt
2 3oz packages of cream cheese or you can use 2/3 cup cottage cheese
3/4 cup pineapple crushed - drained
1/2 cup cream whipped

Soften gelatin in the six tablespoons of cold water. Add to cranberry sauce. Stir in lemon juice and salt. Chill until it starts to thicken. Stir cheese with fork. Add pineapple and stir until blended. Add to cranberry mixture. Fold in the whipped cream and set.

Crockpot Chicken and Stuffing

Four boneless skinless chicken breast halves
10 3/4 oz can cream of mushroom soup
1/3 cup milk
1 package chicken stove top stuffing mix
1 2/3 cup water

Place all of that into a crockpot and cover and cook on low for 6-8 hours.

Easy Angel Food Cake

Recipe and photo from allrecipes.com

1 cup cake flour
1 1/2 cups white sugar
12 egg whites
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt

1.Preheat the oven to 375 degrees F . Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.

2.In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not over mix. Put the batter into the tube pan.

3.Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

Chicken Tamale Casserole

From My Recipes
1 cup (4 ounces) pre-shredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix
1 (4-ounce) can chopped green chile's, drained
1 (10-ounce) can red enchilada sauce

2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chile's) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces.

4. Top each serving with 1 tablespoon sour cream.

Green Rice

1 cup raw rice
1 teaspoon vinegar
1 teaspoon salt
2 1/2 cups water

Mix that together and cook 25 minutes

Add to that 1/2 pint sour cream and 1 can celery soup

Put 1/2 mixture in a baking dish. Sprinkle 3/4 pound grated cheese and 1/2 can green chilis. Repeat this with remaining ingredients. Bake at 350 for 15 minutes.

Sunda's Cherry Dessert

Either buy an already graham cracker crumbed pie dish or crumb up about 20 graham crackers. To that add 1/4 cup melted butter and 1/2 cup powdered sugar. Mix it together and pat down as a crust in a 9 x 13 inch pan or pie dish.

Then blend together:

1 pint whipping cream
1 8 oz package cream cheese at room temperature

Add to that cream mixture 1 C powdered sugar and 6 drops of almond flavoring

Mix and then spread over the graham cracker crust. Cover with one can of cherry pie filling. Refrigerate for three hours before serving.

Butter Sauce

2 egg yolks
2 Tablespoons lemon juice
1/3 C sugar
1/3 cup melted butter
1/2 cup cream whipped

Beat the egg yolks until thick. Add sugar gradually. Add remaining ingredients except whipped cream and continue to beat well. Fold in whipped cream and chill.

Green Chili Rice

1 cup uncooked rice (Uncle Ben's long grain works nicely)

1 cup sour cream

1/2 pound cubed cheddar cheese

1 small can diced green chilies

Cook and cool rice. Mix rice and sour cream. Spread 1/2 of mixture in buttered casserole. Spread cubed cheese and chilies on rice. Cover with remaining sour cream mixture. Bake at 350 for about 30-40 minutes.

Allen Family Enchiladas

Small package of corn tortillas

3 cups cooked chopped chicken

3 cups grated cheddar

2 cans cream of mushroom soup

1 pint sour cream

1 can (4 oz) diced green chile's

Line a casserole dish sprayed with non stick spray with a few of the tortillas, overlapping them to cover the bottom of the pan. Mix together chicken, 1/2 the cheese, soup, sour cream and chile's. Place a layer of this mix on top of the tortillas. Again on top of the mixture, layer tortillas and spread with the mixture. Repeat until chicken mixture has been used up. Sprinkle remaining cheese on top of the casserole. Place in oven at 350 degrees till heated thoroughly and there are bubbles around the edges....usually about 20-30 minutes. Then enjoy!

Grandma Bright's Pickled Beets

(Old fashioned farm beet recipe of my grandmother's)
3 cups beet juice
1 cup vinegar
1 cup brown sugar
1/4 cup salt

Cook ten minutes.

How to make sour milk

For 1/4 cup sour milk or sour cream, place 1 teaspoon vinegar or lemon juice in cup measure. Add milk or cream to 1/4 cup level. Let stand five minutes before using. For 1 cup of sour milk or sour cream, use 1 tablespoon vinegar or lemon juice. Add milk or cream to 1 cup level. Let stand at room temperature for 15 minutes or so.

Mother's Pineapple Cheese Salad

1 package lemon jello

1 cup hot water

2 cups crushed pineapple

1/4 cup sugar

1 cup grated cheese

1 cup cream whipped

Simmer sugar and pineapple enough to melt sugar and then cool. Prepare jello with the water and set until slightly firm. Then whip until foamy. Whip cream until thick. Mix together and add pineapple and grated cheese and let set.

Whipped Butter

1 pound real butter

1 cup milk

1 pound margarine

Have these at room temperature and whip together with mixer. Store in storage boxes.

Mother's Apple Dessert

Cream 1/3 cup shortening and 1 cup sugar

Add 1 egg

Sift together 1 cup flour, 1 teaspoon soda, 1 teaspoon cinnamon, 1/2 teaspoon baking powder, 1/2 teaspoon salt.

Peel and chop fine 4-5 apples and 1/2 cups nuts. Add to the cake mixture. Mix well and bake at 350 for 40 minutes.

Sunda's Zucchini Bread

3 eggs

1 cup oil

2 cups sugar

3 cups grated peeled zucchini

2 teaspoon vanilla

3 cups flour

1 teaspoon salt

1 teaspoon soda

3 teaspoon cinnamon

1/4 teaspoon baking powder

1/2 cup chopped nuts

Beat eggs till foamy. Add sugar and oil. Add squash and then dry ingredients. Mix well. Put into two loaf pans and bake one hour at 375.

Lemon Butter

1/4 lb real butter melted

2 cups sugar

6 whole eggs beaten

Grated rind of two lemons

Juice of three medium lemons

Mix sugar, beaten eggs and melted butter thoroughly in double boiler. Add lemon rind and juice to double boiler stirring often till thickness of honey. Put in jar and refrigerate. Keeps forever. Drizzle over slices of pound cake and serve as desert.

(It's pretty if you put it in cute little jars....though I did borrow this picture from Google Images.)

Aunt Ruth's Paprika Chicken

4 lbs skinned chicken

1/3 cup flour

1 teaspoon paprika

3/4 teaspoon salt

1/8 teaspoon pepper

1/3 cup oil

1/2 cup chopped onions

3 chicken bouillon cubes

3 cups water

1 cup sour cream

Roll chicken in flour mixture. Brown chicken in oil. Add onion. Then add 1/2 cup liquid. Keep adding as necessary. Cook (simmer) 45 minutes to one hour. Remove chicken and add sour cream to make gravy.

Corlis' Cheese Ball

8 oz cream cheese

1 oz blue cheese

1/8 t garlic powder

1/8 t onion salt

1/3 - 1/2 grated Cheddar cheese

Mix together and chill.

Gravy

(Another classic recipe of my mother's)

Gravy for chicken or pork chops:

Take out grease.

Put 2 T flour in grease and stir and cook till brown.

Add 2 C milk all at once.

Stir like hell with wire beater.

Written down by her. That about says it all. :)

Sunda's Divinity Recipe

(written down by Sunda as a child on an old recipe card)

2 1/2 cups sugar

1/2 cup white karo syrup

1/2 cup water

pinch salt

Cook till spins a thread and beat half or third into beated egg whites. Cook remainder till crack stage and add to syrup and egg whites. Add vanilla and nuts.

(I gotta say, she made it sound like making divinity was a whiz. I've never known it to be easy.)

Party Dip

Ground Beef

Onions

Red Bell Pepper diced

Kidney Beans drained & rinsed

Cheese with Jalapenos

Brown ground beef in skillet. Add onions and cook until soft. Transfer to crock pot and add peppers, kidney beans and cheese. Heat until cheese gets melty. Serve with blue tortilla chips.

Dublin Corned Beef & Cabbage

5 pounds of corned beef brisket

1 large onion with 6 cloves embedded

6 peeled and sliced carrots

8 new potatoes peeled and cubed

some dried thyme

a bunch of parsley

2 heads of cabbage quartered

Sauce: Half pint of whipping cream and 3 tablespoons of prepared horseradish

1. Boil the beef, onion, carrots, potatoes, thyme and parsley in a pot of water.

2. Remove sediment and the thyme, parsley and onion.

3. Add the cabbage and simmer for a further 20 minutes or until the cabbage is cooked.

4. Remove the meat and divide into pieces

5. Remove and season the cabbage heavily with black pepper.

6. On a large plate surround the beef with the cabbage, carrots and potatoes. Prepare the horseradish sauce by whipping the cream and adding to the horseradish.

(I found this in a newspaper once and it still sounds good.)

Soup

(This is a literal recipe of my mom's. I remember it being good but the recipe doesn't make it sound like that.)
Buy either a small roast or short ribs, or a boiling beef and a soup bone or a big roast cut off, part of it to make soup out of and roast the rest in the oven. Then you have two meals.

Put salt, meat and water in large pan. Fill pan with water and bring to a boil. Scrape the stuff off that comes to the top before it boils or it will boil into the water and you can't get it out. Then cut up onion and celery and put in. Let this boil slowly about 2-3 hours, Then add one can of tomato sauce, some spuds, carrots, rice ( only 2-3 T of rice) and then let it cook until all the vegetables are tender. About one hour or more.

(I used to put a spoonful of vinegar in it when it was dished out. I know it doesn't sound good but I liked the different taste in the soup. But that's just me.)

PW's Tomato Soup

Recipe and photo compliments of Pioneer Woman

6 Tablespoons melted butter
1 whole Medium onion diced
1 bottle (46 oz) tomato juice
2 cans (14 oz) diced tomatoes
1 Tablespoon (up to three if desired) powdered chicken base
3 Tablespoons sugar
1 pinch salt
Black pepper to taste
1 cups cooking sherry
1 1/2 cup heavy cream

Saute diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinck of salt, black pepper and stir. Bring to a new boil and then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste. Adjust seasonings if necessary.

**
This is the best tomato soup recipe you'll ever taste. I like to put fresh parsley on top of the soup with a dab of sour cream and shredded cheese on top of them. I think I like it better without sherry.

Elayne's Patience

1/2 cup sugar
3 cups sugar
3 cups cream or canned milk
(or for smaller batch 2 cups sugar and 1 can of milk)

To caramelize, put the 1/2 cup sugar into a heavy pan over medium to hot heat. Stir with wooden spoon until sugar is melted and caramel colored. Be careful that it doesn't get too dark and burn. Stir it constantly and reduce heat if necessary. While doing this put milk and sugar in a separate pan to heat slowly. When sugar is caramelized, add milk and sugar mixture slowly stirring constantly. The caramelized sugar will spit and steam and form into a hard ball but will eventually dissolve as the candy cooks. Cook stirring frequently until candy forms a firm ball. Let cool. Add a lump of butter and beat well. Add nuts and flavoring. This will set up like fudge.

Aunt Ruth's Scramble

11 cups Cheerios
9 cups Rice Chex
7 - 8 oz pretzel sticks
1 pound of nuts (half cashews and half peanuts)

Add this together:
1 pound butter melted
2 T Worcester Sauce
1/2 teaspoon garlic powder

Use large roasting pan to hold it all. Cook at 250 for 3 1/2 to 4 hours. Stir once every hour.

Janet's Caramels but she says they're Clifta's

3 cups sugar
2 cups whipping cream
1/2 pound real butter
1 cup light Karo syrup
1 teaspoon vanilla

1. Combine sugar and 1 cup whipping cream.

2. Add butter and Karo syrup.

3. Cook to soft ball stage (USE CANDY THERMOMETER.

4. Gradually add (1 Tablespoon at a time) remaining whipping cream, stirring well.

5. Cook to 250 (almost hard ball stage). Stir occasionally.

6. Add vanilla.

7. Pour into buttered pan.

8. Cool. Then cut in pieces and wrap in waxed paper.

Note: These. Are. So. Good!

Cheesy Sausage Muffins

Recipe and photo compliments of Pioneer Woman

1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup butter (cut up) or oil
2 eggs
1 cup milk or buttermilk
1 pound cooked sausage
1 cup shredded cheddar

Fry sausage; drain and set aside.

In a mixing bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Add butter or oil, eggs, and milk or buttermilk. Stir to combine. Don’t over stir. (Sometimes more or less milk is required, depending on slight variations in measuring dry ingredients–add what you need to get a nice, thick almost pourable-but-not consistency.) Add sausage and shredded cheddar.

Go ahead and fill the muffin cups quite full.

Bake at 425-degrees about 15 minutes. (Don’t over bake.)

Paula Deens Gooey Pumpkin Dessert

Crust:

One package yellow cake mix
1 egg
8 tablespoons butter - melted

Filling:

1 8 oz package cream cheese
1 15 oz can of pumpkin pie filling
3 eggs
1 tablespoon vanilla
8 tablespoons butter melted
1 16 oz box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg


Directions:

Combine the cake mix, egg and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly buttered 13/9 inch baking pan.

Filling:

In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next add the powdered sugar, cinnamon, nutmeg and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Serve with fresh whip cream.

Variations:

Pineapple Gooey Cake -- use drained 20 ounce can of crushed pineapple to the cream cheese filling instead of pumpkin.

Banana Gooey Cake -- use two ripe bananas instead of the pumpkin.

Peanut Butter Gooey Cake -- Use a chocolate cake mix. Add one cup creamy peanut butter to the cream cheese filling instead of the pumpkin.

Beef Stew

Compliments of 2 Kids and Tired Cooking
2 lbs stew meat (use either stew meat or cut up a chuck roast)
1 can cream of mushroom soup
1 can consomme beef soup
1 envelope onion soup mix
1 can water
potatoes
carrots
corn
peas and or beans

Mix soups, onion soup mix and water in crock pot. Add stew meat (roll in flour and brown it first in a little bit of oil), chopped potatoes and chopped carrots. Cook on low 6-8 hours. About 1/2 hour before serving, add 1 can corn and 1 can peas or green beans. Serve with cornbread or wheat bread rolls.

Cheese Garlic Biscuits

Courtesy of Antique Mommy

2 cups buttermilk baking mix

1 cup grated cheese

2/3 cup milk

Mix all that up.

Dough will be thick. Drop on lightly greased cookie sheet with a spoon. Bake 400 for 8-10 minutes till peaks begin to brown. As soon as you take them out of the oven, brush them - or spoon over - mixture of melted butter, garlic powder and salt.

Crockpot Chicken with Cream Cheese

8 oz pkg cream cheese
1 packet Italian Dressing
1 can cream of chicken or mushroom soup
3-5 chicken breasts

Mix all ingredients in crock pot with chicken on low for 5-6 hours or high for about 4 hours. Serve over rice, noodles, or mashed potatoes.

Swiss Enchiladas

Compliments of Scribbitt

2 tablespoons olive oil
1 1/2 cups minced onion
2 cups diced or shredded chicken, cooked
1 tablespoon minced garlic
2 4 1/2-ounce cans of diced green chilies
1 14 1/2-ounce can of diced tomatoes, un-drained
2 cups milk
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon ground pepper
6 flour tortillas
2 cups shredded Swiss cheese

Saute the onions and garlic in the olive oil for about five minutes over a medium heat until the onions are tender and soft.

Stir in the chicken, chilies and tomatoes and simmer for about 5-10 minutes or until the liquid has evaporated.

Meanwhile, in a small saucepan slowly whisk the milk into the flour (to prevent lumps) then cook slowly over medium heat, whisking, until the mixture begins to boil and thicken.

Stir in the salt and pepper.

Spoon a bit of the chicken mixture into the warm tortillas and add a bit of the grated cheese as well. Roll up and arrange them in the bottom of a greased baking dish.

Pour the milk mixture over the top and top with the rest of the cheese.

Bake for about 25 minutes at 350 degrees or until the cheese is nice and brown.

1970's Cheesecake

Compliments of Andrea's Kitchen

Ingredients

1 prepared graham cracker or chocolate cookie crust

2 (8 oz) packages cream cheese softened
1/3 cup sugar
1 (8 oz) tub whipped topping
1/2 cup mini chocolate chips (optional)
fruit topping (can of fruit pie filling or fresh berries

Preparation

1. Cut the cream cheese into chunks and put into bowl of stand mixer. Sprinkle sugar over the top and blend on medium until the sugar is incorporated and the cheese is creamy.

2. Add scoops of whipped topping to the bowl and mix on low until all the whipped topping has been added. Continue to mix on low for another 30 second or so. Add the mini chocolate chips at this time, if desired.

3. Pour the cream cheese mixture into the prepared crust and cover. Refrigerate for at least 3 hours or overnight.

4. Slice and serve, adding the fruit topping as desired.

Any kind of fruit cobbler

Compliments of Antique Mommy

Filling:

1 quart sized bag of frozen (or fresh) berries
½ cup of sugar
3-4 tablespoons of grape juice (cranberry juice or whatever you have on hand is fine)
2-3 tablespoons of flour
¼ stick of butter, sliced (margarine doesn’t work as well)

Mix all of the above and then pop into the oven in an 8×8 glass baking dish. Bake at 350 until slightly bubbly, probably about 20 minutes.

Crust:

In the meantime, mix:

1 cup of buttermilk baking mix ½ cup of sugar
½ stick of butter, diced (don’t use margarine, not as good)
¼ cup of Half and Half (regular milk is fine)
1 teaspoon of vanilla

Mix all the above. The mixture will be sort of sticky. Put it in the freezer to set up until you take the fruit mixture out of the oven. Let the hot fruit mixture cool for a minute or two and then pull off pieces of the dough and piece together over the fruit. If you are really industrious, you can roll it out, but I don’t.

When the fruit is more or less covered, sprinkle with a bit of sugar and pop back into the oven until it’s brown, probably about 25 or 30 minutes.

Serve warm with ice cream!

Chicken Brushetta

Compliments of Dinner on a Dime

1 can (14-1/2 oz.) diced tomatoes, un-drained
1 pkg (6 oz.) chicken Stove Top
2 cloves garlic, minced
1/2 cup hot water
1-1/2 lb. boneless skinless chicken breast, cut into bite-sized pieces
1 tsp. dried basil leaves
1 cup shredded Mozzarella cheese

Preheat oven to 400 degrees.

Put first four ingredients in a bowl and mix until moistened.

Place chicken in 9x13 baking dish and sprinkle with basil and cheese.

Top with stuffing mixture.

Bake 30 minutes or until chicken is cooked through

Mother's Ham and Noodle Casserole

4 oz. noodles
1 can cream of chicken soup
1/2 c. milk
1 tsp. minced onion
1 c. sour cream
2 c. leftover ham, cubed
1/2 c. bread crumbs
1 1/2 tbsp. melted butter
1 tsp. Parmesan cheese
1 1/2 qt. greased casserole

Cook noodles. In bowl, blend soup and milk. Add onion and sour cream. In casserole layer half the noodles, then ham, then sauce. Repeat. Toss bread crumbs with butter. Sprinkle on top. Top with cheese. Bake at 325 degrees for 25 minutes. Serves 6.

Charlie Gibson's Doritto Casserole

1 large 13-ounce package of Doritos (save 2 cups for casserole topping)2 tbsp. chopped onion
1 10-ounce can of chili with beans
10- to 15-ounce enchilada sauce
8-ounce can tomato sauce
1½ cups of shredded sharp cheddar cheese

Topping Ingredients:

2 cups Doritos
1/2 cup of shredded cheddar cheese
1¼ cups sour cream

Casserole Directions:

Preheat oven to 375 degrees.
Crumble 6 cups of Doritos with your hands into a large mixing bowl.

Add the onion, the chili, the enchilada sauce, tomato sauce and 1½ cups of cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to combine. Place mixture into an 8½ x 11-inch oven-proof casserole dish.

Bake for 20 minutes. Remove from the oven. Spread the sour cream over the top of the casserole with a large spoon or rubber spatula. Top with remaining 2 cups Doritos. Then sprinkle with the 1/2 cup of the cheddar cheese.

Bake for another five minutes and serve.

Meatloaf

Compliments of What'cha Got Cookin'

3 lbs. lean ground beef
1 pound mile Italian sausage
½ cup finely chopped onion
½ cup finely chopped celery
1 tablespoon salt
1 teaspoon poultry seasoning
½ teaspoon black pepper
½ teaspoon dry ground mustard
2 tablespoons Worcestershire Sauce
8 slices of bread
4 eggs
1 cup milk

Mix meats well.

Add chopped vegetables and seasonings to meats and mix well. Soak break, broken into pieces, in milk and eggs. Once well soaked, beat well and add to meat mixture.

Form two loaves in loaf pans and bake at 350 degrees for about an hour.

Lemon Iced Cake

Compliments of Chickens in the Road

1 recipe yellow cake mix

1 1/2 teaspoons vanilla

1 3.4-ounce package (dry) instant lemon pudding

2/3 cup water

3/4 cup oil

4 eggs

1 teaspoon lemon extract

*If making this cake with a store-bought mix, do not add vanilla.

Combine cake mix, vanilla, pudding, water, oil, eggs, and lemon extract. Beat with an electric mixer to combine then beat two more full minutes. (Don’t skimp the mixing time! The extra mixing whips air into the batter to make a light cake. This is a heavy batter and it needs the extra mixing.)

Spoon into a greased, floured tube or bundt pan. Bake at 350-degrees for 50-60 minutes. Use a toothpick to test for doneness.

Place foil over top after 40 minutes of baking to prevent over browning. Invert onto a serving plate; cool then top with Lemon Glaze.

Lemon Glaze:

2 cups sifted powdered sugar

1/3 cup fresh lemon juice

3 tablespoons grated lemon peel (takes three large lemons)
Whisk powdered sugar and lemon juice until smooth. Poke holes into cake and pour glaze over top, letting the glaze sink into the holes to fill the cake with flavor.

Scatter cake with grated lemon. Serve!

Key Lime Pie

Compliments of Time for Dinner

1 8 oz container of cool whip

1 15 oz container of sweetened and condensed milk - 14 oz

1/3 cup lime juice

few drops of green food coloring

graham cracker crust

Smash up about ten gram crackers and mix with 3/4 stick of margarine melted. Put the crust on a pie pan. Push it up against the side until it looks like a pie crust. (Or buy one)

Mix all the ingredients in a bowl. Fill the pie crust with the filling and chill for eight to five hours.

Chocolate Chip Blondies

Compliments of RookieCookie

1/2 cup unsalted butter, melted

1/2 cup packed light-brown sugar

1/3 cup granulated sugar

1 large egg

1 tsp pure vanilla extract

1 cup flour

1 tsp salt

1 cup chocolate chips

Set oven to 350 degrees. Spray an 8-inch square baking pan with non-stick spray. Line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Spray paper.In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup chocolate chips.

Transfer batter to prepared pan and smooth top. Sprinkle with remaining chocolate chips.Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely.

Using parchment overhang, lift cake from pan and transfer to a cutting board and cut into 16 squares. Store blondies in an airtight container at room temperature, up to 2 days.

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Rookie Cookie's notes:

Okay, unsalted butter. Not everyone keeps it in their fridge. It really does make baking better, but you don't have to use it. One of the reasons you use unsalted butter is to control the amount of salt in your baked good. You will notice that a recipe that calls for unsalted butter also calls for salt, sometimes in a large amount. A recipe with regular salted butter usually calls for a small amount of salt or none at all. So in this recipe, if you don't have unsalted butter, use salted, but maybe use 1/2 tsp. of salt instead of 1 tsp. Since it is such a small amount, it shouldn't matter much.Also, you don't have to use the parchment paper. It just makes it easier when it comes time to cut them. None of the squares get sacrificed as the first one out of the pan.

White Chocolate Blonde Brownies

Compliments of Kraft Foods

1/3 cup butter, softened
1/2 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla
1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
4 squares white chocolate chopped or white chocolate chips
1/2 cup chopped pecans

Preheat oven to 350. Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking powder and salt; mix well. Stir in chocolate and pecans.

Spread into prepared pan.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan. Lift brownies from pan, using foil handles. Cut into 16 squares to serve.

Perfect Chocolate Chip Cookies

Compliments of An Ordinary Mom

(And these cookies turn out wonderful, too)

2 sticks butter (meaning 1 cup butter)
3/4 cup white sugar
1 1/4 cup brown sugar
1 tablespoon vanilla
2 eggs, slightly beaten
3 cups flour
3/4 teaspoons baking soda
3/4 teaspoons salt
1/2 teaspoon baking powder
3 cups chocolate chips

In a mixer, cream the butter. Add the vanilla, sugar and slightly beaten eggs. Mix in the dry ingredients. Stir in the chocolate chips.

Drop on a greased cookie sheet. Bake at 350 degrees for 11-13 minutes.

Watermelon Sorbet

Compliments of Scribbit

5 pounds seedless watermelon, cut into small chunks (6 cups)
1/4 cup sugar
grated peel of 1 lime
pinch salt
1/2 cup light corn syrup

Using a blender, puree the watermelon to make four cups of fruit blend. Then, in a large pot, bring 1 cup watermelon puree, the sugar and lime peel to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt.

Pour in the remaining 3 cups watermelon puree, then whisk in the corn syrup. Pour the watermelon mixture into a shallow plastic bowl and freeze until firm, about 4 hours or overnight.Let the frozen watermelon soften at room temperature for 5 minutes.

Using a butter knife, break up the frozen puree into 2-inch pieces. Transfer the pieces to a food processor in batches and pulse until smooth. Store the sorbet in a freezer-safe container for up to 1 week. Let stand for 5 minutes before scooping.

Snickerdoodle Cake

Compliments of One Food Crazed Maniac
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
1/2 cup shortening
2 eggs
1 cup milk
3 tablespoons sugar
1 teaspoon ground cinnamon

In a medium bowl, sift together flour, baking powder and salt. Set aside. In a large bowl, cream two cups sugar and shortening until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.

In a small bowl, mix 3 tablespoons sugar with cinnamon. Sprinkle this mixture evenly over cake. Pour into pan and bake in preheated 350 oven for 35 to 40 minutes or until done. Time may vary in different elevations.

Hot Chocolate Drink Mix

1 (8 quart) box of instant dry milk

1 (6 oz) jar of CoffeeMate

1 (2 lb) can of instant Nestles Chocolate Drink

1/3 cup powdered sugar (or more to taste)

Mix all ingredients and store in an airtight container. To use, mix 1/3 cup dry mix with one cup boiling water. Stir and serve.

Mother's Homemade Tomato Soup

1 quart tomato juice
1/2 quart milk
1/2 teaspoon soda
Salt and pepper
Tablespoon of butter or so

Put tomato juice in saucepan. Bring to boil. Add soda and let boil for five to ten minutes. Add milk, butter and salt and papper to taste. Let come to a boil and then serve with crackers.

Mother's White Bread

4 tablespoons yeast
1 and 1/4 cups warm water
5 1/3 cup warm water
1/2 cup sugar
2 tablespoons salt
6 tablespoons shortening
18-20 cups flour

Mix first two ingredients together and let stand. Add water plus sugar, salt shortening and flour. Beat until smooth. Add 1/2 cup flour first and knead 10 minutes. Then add second half of flour. Let rise. Pat into 6 loaves and let rise. Bake at 350 for 30 minutes.

Pineapple Sheet Cake

2 cups sugar

2 cups plus 1 tablespoon flour

1/4 teaspoon salt

2 teaspoon soda

2 eggs beaten

1 teaspoon vanilla

1 can crushed pineapple un-drained

1/2 cup nuts

Bake at 25 minutes - 350

Frosting:

1 and 3/4 cup powdered sugar
8 oz. cream cheese
1/2 cup butter
1 teaspoon vanilla

Frost while cake is still slightly warm.

Australian Pavlova

3 egg whites

3 tablespoons cold water

3/4 cup sugar

1 tablespoon cornstarch

1/4 teaspoon salt

1 teaspoon vanilla

1 teaspoon vinegar

Beat egg whites until very stiff. Add water and beat again. Mix cornstarch and salt thoroughly with sugar and add gradually, beating well. Fold in vinegar and vanilla. Pile onto greased baking paper on a cookie sheet or in a well greased deep round cake pan. Bake at 325 for 15 minutes. Turn off heat and leave in closed oven for ONE HOUR. Do not open the oven door until an hour is up! Recipe can be doubled or tripled. Serve with whipped cream and strawberries or kiwi.

(In the 80's my nephew came back from a two year stint in Australia toting this recipe in his hip pocket. It is very good. In fact very, very good.)

Pumpkin Pie Squares

1 package yellow cake mix
1 egg
1/2 cup butter melted

Filling: 1 large can pumpkin, 2 and 1/2 teaspoon pumpkin pie spice, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/4 cup melted butter

Topping: 1 cup reserved cake mix from package, 1/4 cup sugar, 1 teaspoon cinnamon, 1/2 cup melted butter

Firmly pack first three ingredients into a well greased 9 X 13 inch pan. Pour in filling. Mix topping and sprinkle over filling evenly. Bake at 350 for 40-50 minutes. Top with whipped cream

Aunt Melba's Freezer Corn

8 cups fresh corn

1 cube butter

1 and 1/2 teaspoon salt

2 tablespoons sugar

1/2 cup water

Cook for five minutes. Cool. Put into freezer bags and freeze.

Taco Soup

1 can pinto beans

1 can kidney beans

1 can corn

1 28 oz. can diced tomatoes

1 can diced green chilies

1 envelope taco seasoning mix

1 envelope hidden valley ranch dressing mix

1 lb ground beef

Cook meat and drain. Add all ingredients to the crock pot. DO NOT DRAIN CANS. Stir it all together and cook on high for a couple hours. Keep on low until serving to keep hot.

I love this. It freezes well in little single serving sizes. Compliments of Mel's Recipes. Top it with sour cream, shredded cheese chopped green onions and don't forget the tortilla chips.

Frappe

3 quarts any flavor sherbet
6 bottles of ginger ale or 7-up

Spoon sherbet into large bowl. Add enough ginger ale or 7-up to make the sherbet slushy. Serve in glass cups.

Zenobia Sutherland Harper's Devils Food Cake

Grate two squares of chocolate (or use 4 tablespoons cocoa) into a mixing bowl. Add 1/2 cup boiling water and 1 level teaspoon soda. When chocolate is dissolved, add 1 cup brown sugar, 1 cup white sugar, 1/2 cup butter and 3 eggs adding them one at a time beating thoroughly. Add 1/2 sour milk, 1 teaspoon vanilla, 2 cups flour sifted five times, 1 teaspoon cinnamon, 1 1/3 teaspoons nutmeg, and 1/4 teaspoon cloves. Beat thoroughly and bake in 350 oven. If covered with the following caramel, it will keep nicely for a week.

Caramel: Boil one cup of sugar, one cup rich cream, 1/2 cube butter and tiny pinch of soda until soft ball stage. Beat until creamy.


(This is a hundred plus year old recipe)

Three Bean Salad

1 can whole green beans

1 can garbanzo beans

1 can kidney beans

1 medium red onion sliced into rings

1 cup oil

1 cup vinegar

1/2 cup sugar

1 teaspoon salt

1 teaspoon pepper

Drain all cans of beans. Mix all ingredients together. Refrigerate for at least six hours. If possible, refrigeration for a whole day is best.

Claris' Salad

1 package lemon jello
1 cup hot water
1/2 cup creamed cottage cheese
1 cup whipped cream
1/2 cup maraschino cherries
1 cup crushed pineapple - drained

Add juice of cherries to jello and water and let set. Fold everything into whipped cream and then fold into the set jello. Sweeten cream if desired.

Fruit Dip

8 oz cream cheese

1 jar marshmallow cream

1 grated orange rind

Orange juice (use to thin)

Mix together and serve with fruit.

Jean's Melt In Your Mouth Dessert

First layer: Mix 1 cup flour, 1/2 cup nuts, chopped and 1/2 cup butter melted. Press into 9 X 13 inch cake pan. Bake 15 minutes at 350 and cool.

Second layer: Beat one 8 oz package cream cheese, softened. One cup whipped topping and one cup powdered sugar until fluffy. Spread on top of first layer.

Third layer: Mix two packages instant chocolate pudding mix as directed on box. Spread on top of second layer.

Fourth layer: Top with one cup whipped cream. Chill at least four hours before serving.

Sunda's Walnut Cream Pie

1 cup light brown sugar
7 tablespoons flour
2 cups warm milk
2 egg yolks
1 teaspoon vanilla
1 teaspoon salt
2 tablespoon butter
1 cup walnuts

Add egg yolks to milk and warm in double boiler. Mix flour and sugar. Stir into warm milk and add salt. Cook in double boiler until thick. Stir constantly. Remove from heat and add butter, vanilla and nuts. Top with meringue.

Grandma Bright's Old Rhubarb Pie

1 tablespoon butter
1 1/2 cup sugar
1/2 teaspoon nutmeg
3 tablespoons flour

Beat two eggs in separate bowl. Add eggs to creamed mixture and stir well. Add rhubarb to mixture. Put into pie crusts and bake.

Chili Rellenos

1/2 cup butter
1 can green chilies
1 pound grated cheese
3 eggs
2 cup milk
3/4 teaspoon salt
1 cup biscuit mix

Melt butter and pour into 9 x 13 backing dish. Drain chilies. Arrange in layer of butter and cover with cheese. Blend eggs, salt, milk and Bisquick. Pour over cheese.

Bake at 350 for 40 minutes or until brown.

Mother's Homemade Noodles

1 egg beaten

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup flour

Mix ingredients until consistency is stiff. Roll out and cut into noodles.

Stuffed Pork Chops

4 boneless pork chops
2 oz cream cheese
2 tablespoon bread crumbs
small can black olives chopped
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

With a sharp knife, slice along one side of the pork chops and continue to slice into the body of the chop to make a pocket for stuffing

Mix cream cheese, black olives, crumbs and seasoning together. Place one large spoonful of seasoned mixture into pocket of chop. Use one or two toothpicks to seal the pork chop together.

Bake 375 for 45 minutes or until pork chops are browned and cooked thoroughly.

Pioneer Woman Chex Party Mix

3 cups Corn Chex

3 cups Wheat Chex

3 cups Rice Chex

2 cups pretzel sticks

2 cups mixed nuts

1 -1 1/2 sticks butter

2-4 cloves garlic

3 tablespoons Worcestershire sauce

6 - 12 shakes Tabasco sauce

3 - 5 cloves garlic, mashed

1 teaspoon Lawry's seasoned salt

1/4 teaspoon onion powder

Dump cereal into a large mixing bowl. Add in pretzel sticks and nuts. In a microwave safe bowl, add remaining ingredients and microwave until butter is melted. Stir together and toss into cereal mixture, stirring as you go. Transfer mix onto one or two flat baking sheets and bake 1 hour 15 minutes, stirring every 15 minutes. Let cool and store in airtight container.

Guacamole

2 large avocados

1 large tomato chopped

1/4 onion chopped

1 teaspoon lemon juice

salt and pepper

1/8 teaspoon garlic powder

1/8 teaspoon Tabasco sauce

1/2 cup sour cream

Mash avocado with fork and combine with rest of ingredients. Lemon juice not only flavors but helps avocado from discoloring. Cover and chill. Serve as dip for corn chips.

Sour Cream Enchiladas

1 pint sour cream
1 can Cream of Chicken Soup
1 small can chopped green chilies
1/2 teaspoon dry onion

Combine above ingredients and heat slightly. Pour sauce over rolled filled tortillas. Sprinkle with cheese and chopped green onions.

Bake at 350 for 20 minutes or until hot and bubbly.

Red Jello Salad

2 large package strawberry jello
3 1/2 cup hot water

Dissolve that.

1 box frozen strawberries
2-3 sliced bananas
1 medium can crushed pineapple with juice
1/2 cup walnuts.

Mix and set in 9 x 13 glass dish.

Crock Pot Enchiladas

Brown one pound ground beef or ground round together with one small diced onion.

Add one small can of green chilies, one package of chili seasoning mix and one cup water. Let simmer a bit.

(NOTE:  It's tempting to use Taco Seasoning Mix and go for it if you want, but for some reason it's not as good together as the Chili Seasoning Mix.)

Grease crock pot and layer corn tortillas, meat mixture, grated cheese and sliced black olives.

In the end top with the cheese and olives. Cook in covered crock pot one hour on high or four hours on low.

Adding some lime juice to it doesn't hurt either.

Enchiladas

Small package corn tortillas
3 cups cooked chopped chicken
3 cups grated cheese
2 cans cream of mushroom soup
1 pint sour cream
1 can diced green chilies

Line a casserole dish sprayed with non stick spray with a few of the tortillas overlapping them to cover the bottom of the pan. Mix together chicken, 1/2 of the cheese, soup, sour cream and chilies. Place a layer of this mix on top of the tortillas. Again, on top of the mixture, layer tortillas and spread with the mixture. Repeat until chicken mixture has been used up. sprinkle remaining cheese on top of the casserole. Place in oven at 350 degrees till heated thoroughly and there are bubbles around the edges (20-30 minutes).

Sunda's Mixed Vegetable Dish

1 package frozen cauliflower
1 package frozen broccoli

Cook until partially thawed. Put into casserole dish and add one can undiluted mushroom soup. Top with sliced cheese. Cover and bake for 30-40 minutes at 350.

Aunt Ruth's Corn with Cream Cheese

1/4 cup milk

1 (3 oz) package cream cheese

1 tablespoon butter

1/2 teaspoon salt

1/8 teaspoon pepper

2 cans whole kernel corn - drained

Combine milk, cream cheese, butter, salt, pepper in sauce pan. Cook over low heat stirring constantly until cheese melts and is blended. Add corn, heat and serve.

Paula Deen's Orange Brownies

1 1/2 cups flour

2 cups sugar

1 teaspoon salt

1 cup (two sticks) butter softened

4 eggs

2 teaspoons pure orange extract

1 teaspoon grated orange zest

Glaze:

1 cup powdered sugar

2 tablespoons orange juice

1 teaspoon grated orange zest

Preheat oven to 350

Grease a 9 X 13 pan and set aside. In a mixing bowl, stir together flour, sugar and salt. Add butter, eggs, orange extract and orange zest and beat with a handheld mixer until well blended. Pour batter into prepared pan and bake for 30 minutes or until light golden brown and set. Remove from oven and pierce top of entire cake with a fork.

Glaze: Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares.

Mother's Gelatin Fruit Salad

2 cups boiling water - divided

1 package lemon jello

2 cups ice cubes

1 package orange jello

1 can crushed pineapple (drain liquid and save)

2 cups miniature marshmallows

3 large bananas sliced

1/2 cup finely shredded cheddar cheese

Cooked Salad Dressing:

1 cup reserved pineapple juice

1/2 cup sugar

1 egg beaten

2 tablespoons cornstarch

1 tablespoon butter

1 cup whipped topping

In a mixing bowl, combine 1 cup water and lemon jello. Add 1 cup ice cubes, stirring until melted. Add pineapple. Pour into a 9 x 13 inch pan. Refrigerate until set. Repeat with orange jello and remaining water and ice.

Stir in marshmallows. Pour over lemon layer. Refrigerate until set.

For dressing, combine pineapple juice, sugar, egg, cornstarch and butter in a saucepan. Cook over medium heat stirring constantly until thickened. Cover and refrigerate overnight. The next day arrange bananas over the jello. Combine dressing with whipped cream and spread over bananas. Sprinkle with cheese

Dilworth Brinton's Dutch Oven Yeast Rolls

4 packages yeast dissolved in 4 1/2 cups lukewarm water

4 eggs

6 tablespoons sugar (1 tablespoon in yeast)

2 tablespoons salt

1 cup powdered milk

2 cubes butter

16 cups of all purpose flour

8-9 pie or cake pans to fit ovens

Mix ingredients. Let stand about 20 minutes. Roll out dough 1/2 -3/4 inch thick. Cut with roll cutter. Dip lightly in oil on both sides and fold over into parker house shape. Put rolls in pie pan or round cake pan almost touching and let rise.

Place three small rocks or bottle caps in bottom of Dutch oven and put baking pan on these to prevent burning on the bottom. Bake with coals on top and bottom of Dutch oven.

On top, place about 20 hot coals or enough to fill outside of lid with a single layer. After about 7 - 10 minutes, check on rolls. Baking time will vary depending on how hot the coals are and whether the wind is blowing on the coals.

Check periodically until done.

Jean's Salted Nut Rolls

1 yellow cake mix
1 egg
1/2 cup margarine

Mix and pat into pan. Bake at 350 for 15 minutes.

Top with 3 cups of mini marshmallows. Return to oven for 2 minutes.

Melt 1 package peanut butter chips, 2/3 cup Karo white syrup, and 1/4 cup butter together.

Pour that over the top and then sprinkle peanuts over the top of that.

Cream Cheese Brownies

Melt together 1 cube butter, 1 1/2 cups water and 6 tablespoons cocoa

In a separate bowl combine 4 cups flour, 3 1/2 cups sugar, 6 egg whites, 1 cup sour cream, 2 teaspoons soda and 1 teaspoon salt.

Add cocoa mixture. Put in pan. Pour into two greased 9 x 13 inch pans.

Beat together 2 (8 oz) packages of cream cheese, 2/3 cup sugar, and 2 egg whites.

Dot over brownies and swirl with knife. Sprinkle two cups of chocolate chips and bake at 350 for 40-45 minutes.