Ma’s Pasta Fagioli (Beans and Macaroni)

1 medium onion (or ½ large onion), diced
1 to 2 cloves garlic, minced
1 tbs good olive oil
1 15 oz. can tomato sauce
1 15.5 oz. can cannellini beans, rinsed and drained
Salt and pepper as desired (if at all)
About ½ box of Ditalini or Elbow macaroni, prepared per instructions on box

Heat oil in large saucepan over medium heat. Add onion and garlic, sauteing until just translucent, about a minute or two. Stir in sauce and rinsed beans. Bring to a bubble, and then reduce heat to low. Cook, covered, for 45 minutes, stirring occasionally.

Prepare macaroni per instructions on box. Drain, and return to pot. Stir in sauce and beans over low heat. Remove from heat and serve. Sprinkle with freshly grated parmagianno regianno.

Tip: Add a couple of shelled hard boiled eggs to sauce while cooking for an extra treat. Also, create some onion “scoops” by cutting a medium onion in half lengthwise and then separating the layers. Use an onion “scoop” as a spoon to eat the macaroni and beans. Each time you put it in your mouth you will get the taste of the raw onion with the macaroni. Delicious!

by Kimberly

Saltine Cracker Fudge

2 c. sugar
2/3 c. evaporated milk
1/2 tsp. vanilla
30 soda crackers, finely crushed
6 tbsp. peanut butter
Boil sugar and milk for 1 minute. Take off stove and add vanilla, crackers and peanut butter. Beat until well mixed and almost set. Pour into lightly greased 8" square pan. When candy is set, cut into 1" pieces and store in tight container. This keeps a long time, if it lasts that long.
NOTE: Crush the crackers ahead of time. Use blender to crush crackers. Either smooth or crunchy peanut butter can be used

AuntCarol’s Saltine Candy

Ingredients

• 1 sleeve saltine crackers (I used NABISCO unsalted tops)
• 2 sticks butter (I used LAND O LAKES)
• 1/2 cup light brown sugar, firmly packed (I used DOMINO)
• 12 oz. semi-sweet chocolate mini-morsels (I used NESTLE)
• 1 cup chopped pecans

Preheat oven to 350 degrees.

Place crackers in one layer, face-side UP, on parchment-lined baking sheet with sides (I used my 18 by 13 heavy-duty, non-stick baking pan with sides and lined up 40 crackers, 8 rows wide by 5 rows high).

Melt butter and light brown sugar in medium saucepan. Cook over medium heat, stirring frequently, until you notice the first sign of the boil – meaning the very first bubble of a boil that you notice – then watch the clock and boil steadily over medium heat for 3 minutes, stirring constantly.

Remove from heat. Pour butter-sugar mixture over the crackers. Spread around evenly.

Bake for 6 minutes (my oven rack sets a notch below center).

Remove from oven and sprinkle with chocolate mini-morsels. When they start to melt, spread evenly over entire layer of crackers.

Scatter chopped pecans over the top immediately, while chocolate mini-morsels are still on the melty side.

Refrigerate 1 hour (during the COLD months, mine goes out to set up in my mudroom).

Remove from refrigerator and crack into pieces.

by: Aunt Carol

Hawaiian Banana Nut Bread

~~~~~~~~~~~~~~~~~~~~~~

Makes 2 9"x5" loaves

Ingredients:
3 cups flour
¾ teaspoon salt
1 teaspoon baking soda
2 cups sugar
2 teaspoons cinnamon (can try 1 t)
1 cup chopped pecans or walnuts (or macadamia nuts)
1/2 C grated coconut (optional)
3 eggs, beaten
1 cup vegetable oil
2 cups mashed ripe bananas (approx. 5-6 medium)
1 8-ounce can crushed pineapple, drained
3 teaspoons vanilla (can try 2 t)

Instructions:

Preheat oven to 350 degrees. Grease and flour 2 9"x5" loaf pans.

Combine first 5 ingredients and stir in nuts. Combine wet ingredients. Add wet ingredients to dry and combine until just moistened. Divide batter between the 2 loaf pans.

Bake at 350° for 1 hour 10 minutes or until a toothpick comes out clean.

Note: Good with grated carrots substituted for the pineapple.

Dip

8oz sour cream
8oz Hellman's mayo
8oz small curd cottage cheese
1 pkg of Hidden Valley Ranch Dressing
(I added som Hungarian paprika to give it that Christmas red)

by: Noahlady

Turkey Supreme

3 cups cooked diced turkey
2 cups elbow macaroni, uncooked
1 can cream of mushroom soup
1 can cream of celery soup
2 cups milk
2 cups Cheddar cheese, grated
1/2 can chopped green bell pepper
1 cup onion, chopped
1 tsp. salt
1/4 tsp. pepper

Combine all ingredients. Put in a large greased baking dish. Bake at 350 degrees for one hour.

by: Stephanie

Sour Cream Chicken Casserole

This rich casserole is very creamy, but simple to throw together.
Ingredients
3 C. Cooked, diced chicken (or turkey)
1 8 oz. Bag noodles, cooked al dente to pkg. Directions, drained
1 small can mushrooms
2 cans cream of chicken soup
1 16 oz. Sour cream
8 oz. Swiss cheese
Directions
Preheat oven to 350 degrees. Lightly grease a 9x13" casserole dish. Combine the chicken, noodles, mushrooms, soup and sour cream together. Pour into the casserole dish. Sprinkle with the cheese. Bake for 45 minutes

by: Stephanie

Impossible Turkey Club Pie

1 1/2 cups cooked turkey, cut-up
8 slices bacon, cooked and crumbled
1 cup Cheddar cheese, shredded
1/2 cup Bisquick (or Reduced Fat Bisquick)
1 cup milk
2 eggs

Preheat oven to 400 degrees F.
Grease a 9-inch pie plate. Sprinkle cooked, cut-up turkey, bacon and cheese in pie plate.

Stir remaining ingredients until blended. Pour into pie plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serves 6 to 8.

by: Stephanie

Great Leftover Casserole

1 cup sliced celery
1/2 cup chopped onion
1/4 cup butter
1-7 ounce box herbed croutons
2 cans of either mushroom, chicken or celery soup
1-4 ounce can mushrooms, drained
1 cup chicken broth
3 cups cooked chicken, turkey or ham

Saute celery & onion in butter in large casserole. Stir in croutons, then add remaining ingredients.
Cover & cook in microwave on high for 10 minutes. Or this can be baked in oven for 1/2 hour
@ 350 degrees. This is good to make when you are in a hurry. I think beef would be good also
using beef broth instead of chicken broth. I've only used chicken or turkey when making this but it's really good.

by: Stephanie

Mexican Turkey (or Chicken)

---------------------------
1 pkg corn tortillas (about 8 or 10)
4 C turkey or chicken, cut or torn
1 lg. onion, chopped
1 t garlic salt
8 oz. cheddar cheese, grated
1 can (10 oz) Rotel tomatoes (any speed)
2 cans (10 3/4 oz) cream of chicken soup
1 t chili powder

Line an 8" square baking dish with some of the tortillas (4 or 5). In a large bowl, mix the turkey pieces, onion, cheese, and garlic salt.
Add the remaining ingredients. Pour into baking dish on top of tortillas. Cut several tortillas into fourths and push them down into the mix. Top with more cheese. Bake for 30 mins at 350º.

*Rotel is the name brand of tomatoes and green chilies.

by: Stephanie

Crockpot Creamed Corn

20 oz. bag of frozen corn
2 T. sugar
6 T. Water
8 oz. cream cheese
1/2 stick butter
Combine in slow cooker. Cook on low for 4 hours, stirring occasionally.

by:Toni

Chocolate Chip Drop Cookies

1/2 cup butter softened
15 oz Ricotta cheese
2 tsp vanilla
2 cups sugar
1 tsp baking soda
4 cups unsifted flour
1 tsp salt
1 large bag chocolate chips
optional 1 cup raisins or nuts
Cream sugar, eggs, butter, vanilla and ricotta cheese together. Slowly add flour, salt and baking soda. Mix well. Add chocolate chips, nuts, etc. Drop by spoonfuls on an ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes.
I made them for a bake sale last month and they were awesome. Kept some for us and even 3-4 days later they still were soft and moist.

by Jean

Crockpot Chicken

2 packages of fresh organic skinless boneless chicken breasts (I bought Smart Chicken)
2 regular sized cans of reduced fat mushroom soup
garlic powder to taste
1 block of reduced fat cream cheese
noodles (I used thin spaghetti)
2 bunches of chopped green onions

in a crock pot, throw the chicken breasts, 2 cans of soup, and garlic powder in, and cook on low for about 5 hours. (I checked this frequently to make sure that the chicken was done and fell apart)

when the chicken is done, and shredded up put it back in the crock pot and add the cream cheese, and green onions. I let it cook on low for about 1/2 hour more, and served it over thin spaghetti.

by:Judy

Fireside Beef Stew

1 1/2 lbs stew meat, cubed
1 lb butternut squash, peeled, seeded and cut into chunks (tough to find one that small; i used a slightly larger one)
2 small onions, cut into wedges
2 cloves, minced (i used 4; we like garlic!)
1 14 oz can beef broth (i used 2 C of homemade beef stock)
1 8-oz can tomato sauce
2 T Worcestershire sauce
1 t dry mustard
1/4 t black pepper
1/8 t allspice
~
2 T cold water
4 t cornstarch
1 9-oz package of Italian green beans

trim fat from meat. place meat in crock pot. add squash, onions, garlic. stir in beef broth, tomato sauce, Worcestershire sauce, mustard, pepper and all spice.

cover and cook on low for 8-10 hours or on high for 4-5 hours.

if using low heat, before serving: turn to high setting. then, in a small bowl, combine water and cornstarch. add mixture to pot with string beans and cook for 15 minutes until thickened and heated through.

and i just realized that i forgot the string beans! LOL! i guess you could use any vegetable - fresh or frozen. the beef was really tender and we agreed the recipe is "a keeper".

the cornstarch didn't thicken it up too much in the last hour it cooked. it wasn't watery but not as thick as it could be, i guess. does anyone know if it would work if i put the cornstarch in in the beginning without the water...? would it be thicker?

by: :)udi

Slow Cooker Posole

1 tbsp. canola oil
1 (2 lbs.) boneless pork or chicken (I used pork) cut in 1-inch pieces
2 cans (15 oz. each) chicken broth
1 large can (27 oz.) white hominy, drained
1 onion, diced
1 can diced chilies
garlic
1/4 tsp. cumin
2 tsp. oregano
1/4 tsp. water
1/4 tsp. salt
1-1/2 cups water (don't know this is written twice, but I added both)

more chopped onion (to be added when serving)
cilantro and limes (to be added when serving)

Heat the oil in a skillet, and add the pork and brown. Place the meat into the crock pot. Pour the chicken broth over. Top with hominy, onions, canned chilies, cumin, and salt, and oregano. Add the water. Cover and cook on LOW for 8 hours.

Serve it with the cilantro sprinkled on top with limes or even lemons.

Ladies, it is so good and so easy. Hope someone enjoys it as much as we do. I'm making it again this week. DH and I just love it.

by: sandi

Orange salad Supreme

1 6 ounce package orange flavored gelatin
1 20 ounce can crushed pineapple drained
1 1 and 1/2 ounce package dream whip
1 8 ounce package cream cheese softened
1 cup pineapple juice
2 tablespoons lemon juice
3/4 cup sugar
2 teaspoons flour
2 eggs beaten
Mix gelatin by direction using 1/2 cup less water. Pour ito 9 by 12 inch dish. Chill until gelatin begins to thicken, add pineapple and let congeal completely.
Whip 1 package Dream Whip according to directions on box. Cream the cheese and combine with Dream Whip. Spread over congealed mixture and chill.
Combine remaining ingredients and cook over low heat until thick. Chill and spread over Dream Whip.
Refrigerate two hours.

Fudge

Ingredients
3 Cups of semisweet chocolate
1 (14 ounce) can sweetened condensed milk
1/4 cup butter cut up in chunks
1 Cup chopped walnuts (optional)

Directions
1. Place chocolate chips, sweetened condensed milk, and butter in large microwaveable bowl. Cook in microwave till chips are melted, about 1-3 minutes, stirring once or twice during cooking. Stir in nuts, if desired.

2. Pour into well-greased 8x8 inch glass baking dish.(I used Butter Pam baking spray), Refrigerate until set (hard).
Then, cut into slices when hard.

by: Louise

Banana Pudding

An easy banana pudding, made with banana cream pudding mix, vanilla wafers, and bananas, baked with a meringue topping.
Ingredients:
1 large package banana cream flavored pudding and pie filling (6 serving size)
3 egg yolks, slightly beaten
3 3/4 cups milk
30 vanilla wafers
2 large ripe but firm bananas, sliced
3 egg whites
dash salt
1/3 cup sugar
Preparation:
In a saucepan, combine pudding mix, egg yolks, and milk. Cook over medium heat, stirring, until mixture comes to a boil. Remove from heat. Arrange a layer of vanilla wafers in bottom of a 2-quart baking dish. Add a layer of banana slices and then a layer of pudding. Continue layering the vanilla wafers, banana slices, and pudding, ending with the pudding. Beat egg whites with the salt until foamy. Gradually beat in the sugar then continue to beat until mixture forums stiff shiny peaks. Spoon meringue over pudding, spreading all the way to the edge of dish to seal. Bake at 375° for about 10 to 15 minutes, until meringue is cooked and lightly browned. Serve warm or chilled. Store in refrigerator.
Serve 10 to 12.

by: Absgrams

AuntCarol's Frozen Peanut Butter Pie

Ingredients

• 1/2 cup JIF creamy peanut butter
• 1 cup 10-X powdered sugar
• 1/2 cup milk (I used whole milk)
• 3 ounces cream cheese (I use PHILADELPHIA original)
• 8 ounces COOL WHIP
• one 9-inch Graham Cracker crust
• multi-colored Holiday sprinkles (optional)

Put in blender, until smooth: peanut butter, sugar, and milk – add cream cheese.

Remove from blender and fold in COOL WHIP.

Pour into Graham Cracker crust.

Put in freezer.

Set pie out of freezer 10 minutes before serving.

Sprinkle with multi-colored Holiday sprinkles, if you want.

My written recipe notes that this pie has a good flavor – easy to put together – and can be frozen for a long time – hah – like this would last around here frozen or not – I know someone around here that even eats frozen cookies – so this pie wouldn’t be in my freezer for a long time – never – 24 hours max!!!

AuntCarol's Quick Holiday Treats

If you love peanut butter crackers, you’re in for a pleasant surprise – oh yum-yum !! No one can guess how easy these are – or how fast they disappear !!

Ingredients

• 1 cup JIF creamy peanut butter
• 1 pound peanut butter flavored coating wafers (either Merckens or Wilbur)
• 2 sleeves TOWN HOUSE crackers
• multi-colored Holiday sprinkles

Directions:

1. Spread approximately 1 teaspoon peanut butter on each of half of the crackers. Top with remaining crackers to make peanut butter "sandwiches".

2. Melt peanut butter flavored coating wafers in the top of a double boiler over hot, not boiling, water. Remove from heat and keep coating in top of double boiler over hot water.

3. Dip each cracker "sandwich" in the melted coating, allowing excess to drain back into pot.

4. Place coated crackers on wax paper to cool. Sprinkle with multi-colored Holiday sprinkles. Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary. Store between layers of wax paper in cool, dry place, or refrigerate. These also freeze well.

My written recipe notes that these can be made up a few days ahead of time, in fact – these taste better the next day, or the even the next, or even the next day after that – go ahead, hide a few – and you’ll agree !!

Aunt Carol’s Peanut Butter Easter Eggs

This is my very own recipe, created on Palm Sunday 1989... has that peanut butter melt-away texture that tastes like a Reese’s peanut butter cup...

Ingredients

• 3/4 pound butter, softened at room temp (I use Land O Lakes)
• 1-1/2 pound powdered sugar
• 1 pound JIF creamy peanut butter
• 8 ounces KRAFT marshmallow creme
• 1 tablespoon real vanilla
• 1 pound milk chocolate coating wafers (either Merckens or Wilbur)

BEAT softened butter and 1/2 lb. powdered sugar until light and fluffy *do not over beat*.

ADD peanut butter and marshmallow creme and whip until smooth *only until smooth*.

ADD vanilla *blend well*.

Knead in the other pound of powdered sugar *by hand*.

Shape into Easter eggs *wax paper or parchment paper a must* for cooling and dipping.

Let set in the fridge overnight *or* set some place cool for a few hours.

When *cold* dip into chocolate coating by melting your milk chocolate coating wafers in the top of a double boiler over hot, not boiling, water. Remove from heat and keep coating in top of double boiler over hot water.

Makes 3 to 4 dozen

Peach Cobbler

3 cans of peaches
1 box Butter Pecan cake mix
1 stick of butter
Empty cans of peaches in a 9 x 12 baking dish. You can drain some of the liquid if you'd like. I use no sugar added peaches and I use 2 of the larger cans of peaches. Sprinkle dry cake mix on top of the peaches. Melt the stick of butter and drizzle it over the dry cake mix. Bake at 350 for 30-40 minutes, or until golden brown on the top. Serve while still warm with vanilla ice cream.

Cinnamon Chex Mix (Gluten Free)

(Gluten Free)


2 egg whites
3 Tbsp. water
1 tsp. vanilla
1 cup brown sugar
1 Tbsp. cinnamon
1 lb. pecans
1 box Cinnamon Chex Cereal (gluten free)
1 bag Craisins (cherry flavored)

Whisk egg whites, water and vanilla. Add brown sugar and cinnamon. Add pecans, coating thoroughly. Add Chex cereal and coat well.

Bake at 250º for 1 hour, stirring every 15 minutes. Add Craisins when mixture comes out of oven.

Peanut Butter Secrets

And here it is!

For the Cookies:
1 cup Butter Flavor Crisco
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup Creamy Peanut Butter
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
40-45 miniature Reese's peanut butter cups (unwrap them!)

Glaze (which I never do but you can if you like)
1 teaspoon butter flavor Crisco
1 cup semi-sweet chocolate chips
2 tablespoons creamy peanut butter

1. Preheat oven to 375 degrees F. Grease cookie sheet with Butter Flavor Crisco

2. For Cookies, combine Butter Flavor Crisco, brown sugar, granulated sugar and the creamy peanut butter in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg and vanilla.

3. Combine flour, baking soda and salt. Mix into creamed mixture at low speed until just blended.

4. Form rounded teaspoonfuls of dough around each peanut butter cup. Enclose entirely. Place 2 inches apart on cookie sheet.

5. Bake 8-10 minutes or until cookies are just browned. Remove immediately to cooling rack.

6. For glaze, combine butter flavor Crisco, chocolate chips and creamy peanut butter in microwave-safe cup. Microwave at 50% (medium). Stir after 1 minute. Repeat until smooth (or melt on range top in small saucepan on very low heat). Dip cookie tops in glaze.

Makes about 3 1/2 dozen cookies.

This recipe is from Favorite Brand Name Cookie Collection. :)

by: Bluedragon

Snicker Cookies

1 c. margarine
1 c. creamy peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. baking powder
snicker bars ( it calls for those little bit size ones but I use the regular size ones & cut them down)

Preheat oven to 350
Cream together margarine, peanut butter, sugar, & brown sugar. Mix in eggs & vanilla. In a separate bowl mix flour, baking soda & baking powder & mix in to creamed mixture.
Take 1 teaspoon of dough, roll into a ball & flatten. Put a snicker in the center & fold dough around it - kind of shape it so it's a ball again.
Bake on an ungreased cookie sheet for 10 -12 minutes.

Glaze

1 c. powdered sugar
2 Tbsp. unsweetened cocoa
1 Tbsp. milk

mix together & drizzle over cookies.


If you have any questions feel free to ask & I will answer them if I can =)
I know I can't wait to start my holiday baking! I am already looking through recipes to see what new cookies, candy & such I will add to my baking this year!!!
Enjoy & happy baking!!

by: Jennifer/MO

Chocolate Mint Cookies

Original Recipe Yield 3 dozen

Ingredients:
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs 2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies

Directions
In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy

by: Nikki

Oreo Truffles

8 oz. Bag of Oreo cookies (original)
8 oz. softened Phila. Cream Cheese
Dark Chocolate Melted

In food processor, chop up entire bag of oreo cookies and add the 8 oz. Phila. cream cheese. Roll into 1 inch balls and dip into melted chocolate. Place on wax paper on a cookie sheet and place in frig till hardened.

by: Barbara/orlando

Jane's Honey Wheat Bread

1 cup water (70-80)degrees on thermometer
1/4 cup vegetable oil
2 Tablespoons honey
1 Teaspoon salt
2 Cups Bread flour
1 Tablespoon Whole Wheat Gluten
1 cup Whole wheat flour
1 Package (1/4 ounce) active dry yeast (2 1/4 teaspoons)

1/2 cup Sunflower seeds (optional) ADD AT FIRST BEEP FOR ADD-INS!!!!

In Bread machine pan, place all ingredients in order listed, EXCEPT FOR SUNFLOWER SEEDS.

Select Basic Bread Setting
Select Light Crust
Select 1 1/2 lb. loaf size

Bake according to bread machine directions for Basic Bread. Check dough after 5 minutes. Add sprinkle of warm water with fingers if too dry (should feel like a "stickie note", or add a bit of flour if too wet.

WARM SUNFLOWER OR OTHER SEEDS ON A SAUCER IN MICROWAVE FOR 10 SECONDS.

WHEN FIRST SIGNAL BEEPS.........ADD WARMED SUNFLOWER SEEDS

WHEN SECOND SIGNAL BEEPS....... REMOVE PADDLE, SOFTLY MOVE DOUGH TO FILL HOLE.

DON'T HANDLE TOO MUCH

Finish baking, tip to cool on a cooling rack.

CAREFUL BAKING BUCKET IS HOT!!!

by: cranbery

Favorite Potato Dish

Scrub potatoes. Do not peel or cut. Boil until nearly tender. Cool and peel. Grate potatoes. Put a layer of grated potatoes in a greased flat pan (you can choose the size of pan based on family size, etc). Season with salt and pepper. Add some dry minced onions and some grated cheese (whatever kind you like). Repeat layers.

At this point, if you want to freeze the casserole, cover well with foil and place in plastic bag and freeze. Once they are frozen solid, I pop them out of the pan and wrap well and return to the freezer. That gives me use of my pans.

If you want to cook right away, pour whipping cream (no substitutes) over top to nearly cover potatoes. Bake at 350 for 1 hour.

If you freeze them, let it thaw and then pour the cream over the top.

As you can see, this can make as little or as much as you want depending on how many potatoes you cook. I love to have one stashed in the freezer!


by: Linda in Colorado Springs

Jumbo Molasses Ginger Cookies

Preheat oven to 350*

(from 1981 Woman's Day magazine, if I remember correctly)
Ingredients

2 1/4 cups all purpose flour
1/4 cup dark molasses
1/4 cup maple syrup or maple flavored syrup
3/4 cup vegetable or canola oil
2 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp salt
1 large egg
1/2 cup sugar + 2 tablespoons

1. Into large bowl, measure 1/2 cup sugar and remaining ingredients. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula.

2. Place 2 tablespoons sugar on waxed paper. Shape 1/4 cup of dough into a ball,roll in sugar to coat evenly. Repeat with remaining dough to make 10 balls in all. Place balls 3 inches apart on ungreased cookie sheets. Dough is very soft, balls will flatten slightly. Bake cookies 15 minutes. With pancake turner, remove cookies to wire racks to cool. Store cookies in tightly covered container.
Makes 10 cookies.

note: Do not attempt to make these cookies smaller, they will be rock hard (I tried it).

by: Georgia

Lebkucken

1 1/2 Cups sugar
1/2 cup butter (Dad uses margarine)
1/2 cup honey
1/2 cup molasses
2 eggs slightly beaten
1 cup black walnuts (recipe called for slivered almonds but my Mimi wrote she liked black walnuts better and used those)
1/2 cup citron chopped fine
4 3/4 cups flour
1 tsp salt
1 tsp soda
1 tsp ground cloves
1 tsp cinnamon

Heat sugar, butter, honey & molasses until sugar dissolves
cool to room temp
stir in eggs, nuts, citron, sift remaining ingredients together.
stir into molasses mixture

chill overnight

divide dough in half and roll out on lightly floured surface about 1/4 inch thick
cut into strips about 2 inches wide bake on greased cookie sheet in moderate oven, 375 degrees about 10 minutes while warm brush with a clear sugar glaze.

I just called Dad and he said he does not use the sugar glaze after baking but that his mother did, he said he just never cared for the glaze, it is more a plain donut guy too, so it is just up to you.

Said baking time could be maybe a minute or two more, but to be very careful, because they do set up quickly and get hard. Might be best to start at 10 minutes and go from there.

by: Karen

Peanut Butter Fudge with Chocolate on Top

2 1/2 cups powdered sugar
2 sticks margarine
2 cups peanut butter (smooth or crunchy)
2 large Hershey’s milk chocolate bars

Melt the margarine and peanut butter together, gradually stir in powdered sugar. Mix well and spread into the bottom of a 9 X 13 pan. Let cool.

Melt chocolate bars and spread over top of peanut butter mixture. Refrigerate for about 4 hours before cutting.

by: Abbie

Lizzies

Cream:
1 1/4 cups brown sugar
2/3 cup butter

Add:
5 eggs

Sift together:
3 tsp soda
3 cups flour
1 1/4 tsp allspice
1 1/4 tsp cinnamon
1 1/4 tsp nutmeg
1 tsp salt

Add the dry ingredients alternately with:
1/4 cup milk

Add & beat well:
1 jigger whiskey

Mix & add:
1 lb seeded muscats
1/2 lb dates
1 1/2 lb pecans
1 lb green pineapple
1/2 lb red pineapple
1/2 lb red cherries
2/3 cup flour

Bake at 375 for 12-15 min. Makes about 200 cookies.

I haven't made these in many years, since before my father passed away. I believe that we used to chop up the candied fruit & nuts some. I haven't tried to find seeded muscats; I'm sure regular raisins would be fine. These are mostly fruit & nuts, with just enough dough to hold together.

by: Ann

Fruit Cake Cookies Recipe

(is over a hundred years old but has been adapted for this era)

1/4 cup shortening
1/2 cup brown sugar
2 eggs
1 1/2 T red wine or sherry or bourbon- I use sherry or bourbon
2 tsp soda
1/3 cup any type jelly
1 1/2 cup plain or all-purpose flour
4 cps pecans, washed, toasted and chopped
1 lb. mixed fruits and peel - chopped if necessary
1/2 lb. cherries - chopped
1 lb. golden or brown raisins
1/4 tsp of each- cinnamon, cloves, allspice
1 1/2 tsp nutmeg
1 tsp. vanilla
Green and red cherries -cut in half to go on top of cookies while cooking.
Cream sugar, shortening. Add eggs, jelly, vanilla, soda , spices and flour. Add fruit, nuts and whiskey. Put in
petite cupcake holders. Place half or whole cherry on top. Bake at 300 for 20-25 minutes. Let cool, store air tight. Makes about 200 cookies.

My hints-
-Soak fruit in 1/2 cup whiskey overnight, if it soaks it all up thats fine. If not drain and use 1 1/2 tbls in recipe.
-I double recipe and use fingers to fill cups about 3/4 full.

These are so good, not overly sweet, just a nice combination

by: Crickett

Chocolate Sugar Cookie

3 squares Baker's Unsweetened Chocolate (I usually use semisweet though)
1 Cup (2 sticks) margarine or butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
additional sugar

Microwave chocolate and margarine in large microwavable bowl on High 2 minutes or until margarine is melted. Stir until chocolate is completely melted.

Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely mixed. Mix in flour, baking soda and salt. Refrigerate 30 minutes.

Preheat oven to 375 degrees F. Shape dough into 1 inch balls; roll about in the additional sugar. Place on ungreased cookie sheets. (If a flatter crisper cookie is dsired, flatten ball with bottom of drinking glass.)

Bake for 8-10 minutes or until set. Remove from cookie sheets to cool on wire racks. Makes 3 1/2 dozen cookies.

To fill with Jam....Prepare Chocolate Sugar Cookie dough as directed; rol in finely chopped nuts in place of sugar. Make indentation in each ball; fill center with your favorite jam. Bake as directed.

To fill with caramel.....Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; bake as directed. Microwave 1 package (14 ounces) Kraft Caramels with 2 tablespoons milk in microwavable bowl on high 3 minutes or until melted, stirring after 2 minutes. Fill centers of cookies with caramel mixture. To trizzle with chocolate, place 1 square Baker's Semi-Sweet Chocolate in a zipper-style plastic sandwich bag. Close bag tightly. Microwave on High about 1 minute or until chocolate is melted. Fold down top of bag; snip a tiny piece off 1 bottom corner (about 1/8 inch). Holding top of bag tightly, drizzle chocolate through opening over cookies.

I got this recipe from Favorite Brand Name Cookie Collection.

I've made plain chocolate sugar cookies and the ones with the jam, but haven't made the caramel ones. It's a really good recipe.

Hope you enjoy!
by: Bluedragon

Wassail II

Mix together:

1 gallon cider

1 large can frozen lemonade (thawed)

couple cinnamon sticks

sliced orange

Serve cold in punch bowl or warm up on stove top.

by: Hotfootsue

Wassail

1 Gallon apple cider
2 C. cranberry juice
1/2 C honey
1/2 C sugar
2 oranges
Whole cloves
1 apple, peeled and diced
Allspice
Ginger
Nutmeg
* 3 cinnamon sticks (or 3 Tbs. ground cinnamon)
* 1/2 C - 1 C brandy (optional)
Preparation:

Set your crock pot to its lower setting, and pour apple cider, cranberry juice, honey and sugar in, mixing carefully. As it heats up, stir so that the honey and sugar dissolve. Stud the oranges with the cloves, and place in the pot (they'll float). Add the diced apple. Add allspice, ginger and nutmeg to taste -- usually a couple of tablespoons of each is plenty. Finally, snap the cinnamon sticks in half and add those as well.

Cover your pot and allow to simmer 2 - 4 hours on low heat. About half an hour prior to serving, add the brandy if you choose to use it.

by: Mistylynn58

Steakhouse Cheeseburgers

(goes great with Pineapple Slaw)

1 tablespoons Miracle Whip
1/4 cup A1 Thick and Hearty Sauce, divided
1/4 cup tomatoes, chopped
1 pound ground beef
1/4 cup chopped onions
1 French baguette, 16-20 -inches long
4 slices cheese

Preheat grill to medium-high heat. Mix Miracle Whip and 1/2 teaspoon steak sauce. Stir in tomatoes and set aside.

Mix meat, remaining steak sauce and onions. Shape into 4 oval patties. Cut baguette crosswise into 4 pieces. Cut each piece lengthwise in half.

by: Terri

Grill patties until cooked through. Top each patty with once cheese slice. Add baguette, cut side down-to grill. Grill 1 minute. Fill baguette with cheeseburgers and top with dressing mixture.

Deep Fried Oreos

1 package Oreos
2 cups Bisquick
2 eggs
1 1/2 cups milk
3 teaspoons oil
enough oil for frying

Blend Bisquick, eggs, milk and 3 teaspoons oil until smooth. Dip Oreos in mixture in place in hot oil. Cook until golden brown, turning once.

by: Terri

Pineapple Slaw

3 cups coleslaw blend
1/3 cup pineapple tidbits, reserving 2 tablespoons juice
1/4 cup Miracle Whip

Toss all ingredients, cover and refrigerate at least 30 minutes before serving.

by: Terri

Fettuccini Alfredo

8 ounces fettuccini, uncooked
1 1/4 cups chicken broth
4 teaspoons flour
1/3 cup cream cheese spread
3 tablespoons Parmesan cheese
1/8 teaspoon nutmeg
2 tablespoons parsley
salt and pepper

Cook pasta as directed on package and drain.

While pasta is cooking, combine broth and flour in medium saucepan. Stir in cream cheese spread and nutmeg. Cook 2 minutes, stirring constantly, until mixture boils and thickens.

Toss cooked pasta with sauce and 2 tablespoons Parmesan. Sprinkle with remaining Parmesan and parsley. Season to taste with salt and pepper.


by: Terri

Onion Cheese Bread

1/2 cup onion, chopped
1 egg, beaten
1/2 cup milk
1 1/2 cup packaged biscuit mix
1 cup shredded sharp cheddar
2 tablespoons parsley flakes
2 tablespoons melted butter

Cook onion in small amount of hot fat until tender, but not brown. Combine egg and milk in bowl. Add biscuit mix and stir until just mixed. Add onion, 1/2 of cheese and parsley and mix. Place in greased 8-inch round cake pan. Sprinkle with remaining cheese and drizzle butter over top. Bake at 400 * for 20 minutes or until toothpick inserted in center comes out clean.

by: Terri

Pizza Casserole

1 pound ground beef, cooked and drained
1 medium onion, chopped
1 medium green pepper, chopped
1/2 pound pepperoni
1 can mushrooms (optional)
1 large jar spaghetti sauce
1 cup spiral macaroni, cooked and drained
1 cup elbow macaroni, cooked and drained
1 cup mini shell macaroni, cooked and drained
2 cups grated mozzarella cheese

After browning and draining ground beef, add onion, green pepper, pepperoni and mushrooms. Simmer for 15 minutes. Add all macaroni and sauce. Place in casserole dish, cover with cheese and bake at 350* for 25 minutes or until cheese is melted.

Cubed Steak Casserole

Cubed steak
4 medium potatoes, diced and cooked
1 medium onion, sliced
1 can green beans, drained
1 can cream of mushroom soup
1/4 cup milk
flour

Roll steak in flour and brown on both sides. Put steak in casserole dish. Put onion on top of steak, then add green beans, potatoes, soup and milk. Bake at 375* for 25-30 minutes.

by: Terri

Hamburger Vegetable Soup

1 1/2 pounds hamburger, cooked and drained
1 or 2 cans stewed or diced tomatoes, undrained
2 cans green beans, drained
2 cans corn, undrained
6 potatoes, peeled and cubed
2/3 onion, chopped
water - just enough to make "soupy"

Put everything in large pot and cook until potatoes are done.

by: Terri

Hamburger Vegetable Soup

1 1/2 pounds hamburger, cooked and drained
1 or 2 cans stewed or diced tomatoes, undrained
2 cans green beans, drained
2 cans corn, undrained
6 potatoes, peeled and cubed
2/3 onion, chopped
water - just enough to make "soupy"

Put everything in large pot and cook until potatoes are done.

by: Terri

Pimento Cheese Spread

1 lg can evaporated milk
1 lb American cheese grated
2 tbsp vinegar
1 tsp dry mustard
1 7oz pimentos drained and chopped
1/2 tsp salt
dash cayenne
paprika sprinkled on top
Heat milk in double boiler, add cheese to hot milk. Stir until melted and smooth. Cool stirring occasionally, add remaining ingredients. This keeps well in fridge covered for several weeks. Can use sharp or medium cheddar.

by: Kathy

Wild Rice Soup

Ingredients

1 box wild rice (Uncle Ben's or equivalent)
3 tablespoons butter
1 onion, chopped
1 cup chopped celery
3 tablespoons all-purpose flour
salt and pepper to taste
1 (10.75 ounce) can chicken broth
2 cups half and half (I use fat free)
2 cups diced chicken or turkey
Directions

Prepare rice according to package directions.
Melt the butter or margarine in a large pot over medium heat. Add the onion
and celery and saute for 5 to 10 minutes, or until almost tender.
Stir in the four and salt and pepper to taste. Add the broth and half & half
and stir until soup thickens.
Add the rice and the chicken and allow to heat through, about 10 minutes.

by: txstitcher

Turkey Casserole

2 C diced turkey
1 bag frozen broccoli pieces
1 C mayo
1 can Cream of Chicken soup
1 tsp curry powder
2 C shredded cheddar cheese
4 pieces of bread, diced

put broccoli in an 8 x 10 baking dish and put in microwave. Cook til almost done. Mix in turkey. Mix mayo, soup, and curry powder and spread over turkey and broccoli mixture. Top with cheese and bread cubes. Bake in 375 degree oven till cheese is melty and bubbly and the bread cubes are toasted.


by: Gerri

Ten Layer Chocolate Cake

Ingredients:
2 cups sugar
2 sticks unsalted butter, cut into chunks (1 cup)
5 eggs
3 cups flour
1/4 teaspoon salt
1 heaping teaspoon baking powder
1 cup evaporated milk
2 teaspoons vanilla
1/2 cup water
Cream together sugar and butter. Add eggs one at a time and beat until smooth. Sift together flour, salt and baking powder. Mix into egg mixture one cup at a time. With mixer running, slowly pour in the evaporated milk, then the vanilla and water. Mix just until uniform.
Put three serving spoonfuls of batter in each of ten 9-inch lightly greased pans, using the back of the spoon to spread evenly. Bake three layers at a time on the middle rack of the oven at 350° for 8 minutes. A layer is done when you hold it near your ear and you don't hear it sizzle.
Start making the icing when the first layers go in the oven. Put the cake together as the layers are finished. Let layers cool a couple of minutes in the pans. Run a spatula around the edge of the pan and ease the layer out of the pan. Don't worry if it tears; no one will notice when the cake is finished. Use two and three serving spoonfuls of icing between each layer. Cover the top and sides of the cake with the rest of the icing. Push icing that runs onto the plate back onto the cake.
Chocolate Icing For Ten-Layer Cake
2 cups sugar
1 cup evaporated milk
5 ounces unsweetened chocolate
1 stick unsalted butter
1/2 to 1 teaspoon vanilla
Put sugar and evaporated milk in a medium pan. Cook and stir over medium-low heat until warm. Add chocolate and cook to melt. Add butter and melt. Cook over medium heat at a slow boil for 10 to 15 minutes. Stir occasionally. Add vanilla. Icing will be thin but thickens as it cools.

by: Lindy

Peanut Butter Fudge

3 cups sugar
2/3 cups cocoa
1 can evaporated milk
1/4 tsp salt
Mix these four ingredients together and cook over medium heat stirring constantly. Boil till it reaches soft stage on an candy thermometer.... The way I check to see if it is the right consistency is after it has boiled for awhile I drop a small amount in a cup of ice cold water. If you are able to roll that piece of chocolate into a ball then it is ready.

Next stir in 1 stick of butter, a big heaping tablespoon spoon of peanut butter, and a dash of vanilla, about 1/2 tsp.

Mix this well it will harden fast so move quickly. Pour into a 9x11 dish* I spray mine lightly with a non stick spray* and put into fridge till is becomes hard.

This is an easy recipe and is is delicious :)

Hope you enjoy

by: Natasha

Pumpkin Dump Cake

1 20 oz can pumpkin pie mix
2 eggs, slightly beaten
2/3 c. canned milk
1 box yellow cake mix
2 sticks butter
1 c. pecans
Mix pumpkin, eggs, milk together. Pour mix in 9x13 inch pan. Spread dry cake mix over mix. Slice butter and spread evenly over dry cake, spread pecans over butter. Bake at 350 degrees for 1 hour. Cool Whip

by: ChrisW

Cherry Dump Cake

1 large can cherry pie filling (29 oz)
1 can crushed pineapple (14 oz)
1 box yellow or white cake mix
1 stick margarine
1 c. nuts

Mix the pie filling and crushed pineapple in the 13 x 9 pan. Cover with the dry cake mix. Sprinkle the nuts on top. Pour melted margarine over the dry cake mix/nuts. Bake at 350 until the filling is bubbly and browned on top.

I usually double the filling and pineapple, but this is the basic recipe. I just like more fruit. Also, I like more butter, so I use 2 sticks of margarine to completely cover the cake mix.

Serve warm or cold, with Cool Whip or ice cream. I usually heat leftovers in the microwave so I can always eat it warm.

by: Debbie

Cherry Dump Cake

1 large can cherry pie filling (29 oz)
1 can crushed pineapple (14 oz)
1 box yellow or white cake mix
1 stick margarine
1 c. nuts

Mix the pie filling and crushed pineapple in the 13 x 9 pan. Cover with the dry cake mix. Sprinkle the nuts on top. Pour melted margarine over the dry cake mix/nuts. Bake at 350 until the filling is bubbly and browned on top.

I usually double the filling and pineapple, but this is the basic recipe. I just like more fruit. Also, I like more butter, so I use 2 sticks of margarine to completely cover the cake mix.

Serve warm or cold, with Cool Whip or ice cream. I usually heat leftovers in the microwave so I can always eat it warm.

by: Debbie

Corn Chowder II

2 packages Ramen Noodles (chicken)
1 can cream corn
1 can whole kernel corn (drained)
1 cup milk
2 cups water
cheese
bacon bits
Break noodles up and boil in 2 cups of water along with seasoning packages. Add both cans of corn, 1 cup milk and continue to boil until noodles are completely cooked.

Add cheese (can be sharp, mild, American) add bacon bits and serve.

So good and easy!

by: Momyar

AuntCarol’s Chicken Corn Chowder

• 1 whole chicken (3 pounds or less)
• 2 tablespoons butter
• 1-1/2 quarts of water
• 1 box (32-oz.) chicken broth undiluted (or 4 cups)
• 1 large onion, peeled and quartered
• 3 ribs of celery, including leaves
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon saffron
• 12 oz. package noodles, medium width
• 1 can creamed corn
• 1 can whole corn, drained
• 3 hard boiled eggs, chopped coarsely
• 1 tablespoon dried parsley
• a sprinkle of sugar, if desired
• more salt and pepper, if desired
• more chicken broth, if desired

Rinse chicken and pat dry. Melt butter in a large stockpot and brown the whole chicken. Add 1-1/2 quarts of water, broth, celery, onion, salt, pepper and saffron. Bring to a boil, then simmer, covered, for an hour until chicken is tender. Remove the chicken and add the corn and the noodles and cook until the noodles are soft. Remove the meat from the bones, cut into pieces and return to the pot. Add the eggs and parsley, even a little sprinkle of sugar and a little more salt and pepper to taste, and an extra can of chicken broth stirred in, if you want…

by: Aunt Carol

Chicken Salad

• 2 cups chicken, cooked off and shredded or chunked
• 1 cup mayonnaise
• 1/4 cup sugar
• 2 tablespoons WHITE vinegar
• some chopped red onion
• a little bit of salt & pepper
• bread or roll of your choice

~ optional ~

• bacon, crumbled up
• cherry tomatoes, cut in half
• cheddar cheese, chunked up

Mix ingredients together. Chill for several hours. Spread chicken mixture on bread with a lettuce leaf or two.

by: Aunt Carol

Mimi's Corn Chowder

Source: Mimi's Cafe in Torrance
Yield: 9 servings

1/4 cup butter, (1/2 stick)
6 tablespoons chopped onion
3/4 cup diced celery
2 1/2 cups hot water
2 cups cubed peeled boiling potatoes, (1/2-inch pieces)
3 cups frozen corn kernels, thawed
2 tablespoons sugar
2 teaspoons salt
Dash white pepper
3 tablespoons flour
1 quart half and half cream

Melt butter in saucepan over medium heat. Add onion and celery and saute 5 minutes until soft but not brown. Add water, potatoes, corn, sugar, salt and pepper. Cover and simmer until potatoes are barely tender, about 30 minutes. Whisk flour into 1 cup half and half. Stir into soup. Add remaining 3 cups half and half and simmer until soup has thickened to creamy consistency, about 15 minutes. Season to taste with additional salt and pepper if needed. If too thick, add milk; if too thin, simmer 5 to 10 more minutes.

by: ladycat13

Corn Chowder

This is the way I make it, and it's the result of trying different combinations and ingredients from different recipes. My husband loves it.
6 slices pork bacon
5 medium potatoes. peeled and diced
2 large onions, peeled and diced
1 15oz can creamed corn
2 15oz cans yellow corn, drained
1 can milk (any kind, I use skim)
salt and pepper to taste.
Water

In a large pot, fry the bacon until it is crisp, then remove the bacon to a paper towel to drain.

Put onions into the bacon grease, stir, and cook until browned. Add the potatoes and stir. Add just enough water to cover the onions and potatoes. And stir. Cover and adjust heat so that the water is bubbling, but not vigorously.

When the potatoes are soft, add the corn, milk, salt, and pepper. Stir...and then stir some more. :oD

Allow to simmer until you want to serve it. Just before you begin to ladle it into bowls, crumble up the bacon and add it to the soup.

And stir some more.

NOW you can ladle it into the bowls.


by: LibbyD

Retha's Thick Corn Chowder

2 cups water-2 chicken bouillon cubes dissolved in water.

10 oz. pkg. frozen broccoli
10 oz. pkg. frozen cauliflower

1 8 oz. cream cheese (cubed)
16 oz. Velveeta (cubed)

1- can of whole kernel corn-with liquid.

Cook broccoli and cauliflower in the water until tender. Stir in the cream cheese and Velveeta and stir constantly until melted. Be careful because it will scorch easily if you don't keep stirring.

Add corn, liquid included.

To thicken

1 1/2 c. powdered milk
3/4 c. flour

Stir together. Cut in 1 stick of butter until crumbly. Add 2 cups cold water and stir until the flour mixture is dissolved. The butter will not dissolve.

Stir this in the soup and stir until thick and butter is melted.

You can substitute potatoes for the broccoli and cauliflower and add more corn if desired. You can also make it vegetarian by not using the bouillon and gluten free by using corn starch instead of flour.

I have won a Soup contest with this recipe.

by: Retha/wy

Lemon Crisps

1 box Pillsbury Moist Supreme Lemon Premium Cake Mix
1/3 cup veg. oil
2 eggs
1/4 cup sugar
1 cup powdered sugar
2-3 tbsp. lemon juice
yellow colored sugar

Heat oven to 375. In a large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls, place 2 inches apart on ungreased cookie sheets. Place some sugar in a shallow dish. Dip bottom of glass in sugar and flatten cookies to 1/4-inch thickness.

Bake for 5-7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet.

In a small bowl, combine powdered sugar and lemon juice til smooth. Drizzle over cookies and sprinkle with colored sugar before icing sets.

MAKES; 4 doz cookies

Enjoy!

by: sandi

Mushrooms Vinaigrette

1/4 cup balsamic vinegar
1/3 cup water
1 small bay leaf
1/2 teaspoon sugar
1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1 medium clove garlic, halved
dash ground red pepper
1 pound mushrooms, cleaned & halved

Combine all ingredients except mushrooms in a medium saucepan, bring to boil over high heat, add mushrooms, stir, reduce heat, simmer, covered, 8 minutes or until tender.

Transfer mushrooms & liquid to glass bowl, cool to room temperature, cover, & refrigerate at least 2 hours. Remove mushrooms from marinade & serve.

by: Ann

Pizza Tot Casserole

2 lbs. ground beef
2 med. green peppers, chopped
2 med. onions, chopped
2 (11 oz.) cans condensed, Italian tomato soup, undiluted
2 (4 oz.) jars sliced mushrooms, drained
4 c. mozzarella cheese, shredded
2 (32 oz.) pkgs, frozen tater tots

In a skillet, cook the beef, pepper and onion until meat is no longer pink, drain. Add soup and mushrooms. Transfer half of the meat mixture to each of two greased 13x9x2 inch baking dishes. Top each with cheese and then potatoes. Bake, uncovered at 400 for 30 to 35 minutes or until golden brown.

by: sefidah

Slow Cooker Tator Tot Casserole

2 oz bag of frozen tator tots
1 lb ground beef, browned (I add in some worchestershire sauce too when browning)
1/2 tsp salt
1/4 tsp pepper
2 14 1/2 oz cans of green beans
10 3/4 can cream of mushroom soup
1 tbsp dried onions
1/4 cup milk

Line slow cooker with frozen tater tots. Combine remaining ingredients. Pour over potatoes. Cover and cook on high 3 hours. Sprinkle individual servings with grated cheese.

by: maesroses

Hot Cranberry Cider

Ingredients
1/4 cup packed brown sugar
3 cinnamon sticks, plus additional sticks to use at stirrers
1 tablespoon whole cloves
8 cups cranberry juice
6 cups apple juice

Directions
Put the sugar, cinnamon sticks and cloves in the basket of a large coffee percolator. Put the juices in the bottom of the percolator. Let the mixture perk as if making coffee. Serve with cinnamon stick stirrers, if desired.

I use a pot

by: lindy

LOGAN'S POTATO SOUP

2/3 cup butter
2/3 cup flour
6 cups milk
4 large baked potatoes, cooled, cut into 1-inch cubes
water (as needed)
salt and pepper to taste
1 cup sour cream
TO SERVE:
5 oz shredded Cheddar cheese
1 cup cooked crumbled bacon
4 green onions, chopped

In a large soup kettle, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk. Heat, stirring constantly, until thickened.

Add potatoes. Bring to a boil, stirring constantly (you may need to add water.) Reduce heat; simmer for 10 minutes or until you are satisfied with the consistency.

Add sour cream and heat through.

TO SERVE:
Serve immediately, topped with cheese, bacon and green onions.

Savory Rice

2 cups uncooked regular rice
2 cans (10.5 oz.) condensed beef broth (this is a regular size can of Campbell's soup)
2 soup can water
2 medium onions, chopped (I think it is too much onion, and I use onion flakes instead)
1/2 cup butter or margarine, softened
2 cans (6 oz. each) sliced mushrooms, drained
1 teaspoon salt

In ungreased 2 quart casserole, mix all ingredients.
Cover, bake 1 hour at 325 degrees.
Stir once or twice.

Because of the beef broth, it will be a "brownish" color.
And, can easily be halved for a smaller dish.

by: Sue A/TX

Rice Dish

3 cups of water
2 cups of Uncle Ben's Converted Rice
1 can of mushrooms and include the juice
1/3 cup of oil
1/3 cups of soya sauce
1 pkg of onion soup mix
Mix together in a casserole dish
Do not cover - and do not stir again
Bake on 350 for 45 minutes or until juice is gone

Best rice ever...you can add celery, chicken, green onions...whatever you want

by: Betty

Artichoke Rice Salad

2 large Family size Chicken Rice a Roni

prepare as directed / let cool

Meanwhile:
green onions chopped - 3 to 4 stalks
green pimento olives chopped - as much as you like
marinated artichoke hearts - drained / chopped 1 jar

let rice cool down

mix all together - add mayo - again as much or less as you like

refrigerate...enjoy!

by: Rosemary

Glorified rice, but it's a dessert.

Small box of Minute rice
medium container of heavy cream
small can of crushed pineapple
1 cup of sugar
splosh or so of vanilla


Cook the rice, per the package instructions. Put in a bowl. Drain the can of pineapple and add to the bowl. Add the cup of sugar. Stir together. Add the heavy cream. Stir again. Add the vanilla. Mixture will look soupy. Put in fridge and allow to "draw through" for a few hours. Overnight is best.

If my grandmother was feeling fancy, she'd garnish it with a cherry. I don't.

by: rspory

Chocolate brownies Gluten free

I cook this one all the time. It is a favourite for everyone in our house not just the gluten free ones.
You will find it needs a little bit longer in the oven than stated. I usually do it for about 45 minutes, but you do have to let it set before eating.



200g unsalted butter, chopped
200g dark chocolate, broken into pieces
1 cup brown sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup gluten-free plain flour
2 tablespoons cocoa powder

1. Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
2. Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
3. Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
4. Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.
Note: I usually cook this for amount 35 – 45 minutes so the edges are crunchy. If you cook it as instructed, if will be really moist and gooey.

Lemon Cake

Ingredients
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup plain yogurt

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube pan.
Sift the flour, baking soda, and salt together. Set mixture aside.
Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.

Beacon Hill Brownies

1 pkg (8 squares) Unsweetened chocolate
1 cup butter (or margarine)
5 eggs
3 cups sugar
1 tablespoon vanilla
1½ cups flour
2 cups coarsely chopped walnuts

Melt chocolate and butter in saucepan over low heat, stirring constantly, until smooth. Cool slightly.
Beat eggs, sugar, and vanilla in a large mixer bowl at HIGH speed for 10 (TEN) minutes. Blend in chocolate mixture on LOW speed. Add flour, beating just until blended. Fold in walnuts. Spread into 13x9 greased baking pan. Bake at 375* for 35-40 minutes. DO NOT OVER BAKE Cool in pan.

These are sinful, and definitely NOT on my diabetic menu. LOL

By: Gayle

Fudgey Brownie

3/4 cup cocoa
1/2 teaspoon baking soda
2/3 cups vegetable oil-split
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/2 cups flour
1 teaspoon vanilla

Stir cocoa and baking soda in a mixing bowl. Blend in 1/3 cup of vegetable oil. Add boiling water, stir until mixture thickens (yes it will thicken). Stir in sugar, eggs and remaining 1/3 cup of cooking oil, stir until smooth. Add flour and vanilla, blend completely (I just use a wooden spoon to do the mixing). Pour into greased 9x13 inch baking pan. Bake at 350 degrees for 35 to 40 minutes.

You can add nuts or chocolate chips for extra gooiness.


by: Kristine

Frosted Jello Salad

1 6oz lemon jello pkg
2 c boiling water
12 oz 7-up
4 bananas, cubed
2 cans crushed pineapple, drained
2 c mini marshmallows

Dissolve jello in boiling water. Add pineapple. Let cool. Add 7-up. Add marshmallows and bananas. Let set.

Topping
Cook 1 egg, 2 Tbsp flour, 2Tbsp butter, 1/2 c sugar, 1/2 c pineapple juice until slightly thick. Cool. Whip 1 c cream and fold in with cooked mixture. Spread on salad and sprinkle with nuts.

Big Weenie Casserole

1 lb smoked sausage 1 (10 oz) cream of onion soup
2½ cups of milk 2½ cups uncooked pasta
1 cup frozen peas 1 cup shredded mozzarella cheese
1½ cups (1 can) French's fried onions


Preheat oven to 375º. Lightly grease a 3 qt. casserole and set aside. Cut sausage into bite-size pieces and lightly brown over med. heat in a skillet. Drain.
Combine soup and milk in a separate bowl and whisk till smooth. Pour into the greased casserole. Stir in pasta, sausage, peas and half of the cheese and onions.
Cover tightly with foil and bake for 45 minute.
Uncover and sprinkle with the remaining onions followed by the remaining cheese. Leave uncovered and bake an additional 5-6 minutes till golden brown.
Let rest for 5-10 minutes.
Serves 6 (or 2½, LOL)

by: pkguist

Coleslaw II

I use a modified version of what is supposed to be KFC's recipe:
1/3 c sugar (I use Splenda)
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayo
1/4 cup buttermilk
1 1/2 T white vinegar
2 1/2 T lemon juice
I use prepackaged angel hair coleslaw, the finely shredded stuff with no carrots or purple cabbage. When I mix it I add peeled, chopped Granny Smith apple, then just before serving (or it turns pink!) I stir in dried cranberries.

by: Linda

Kansas Slaw

Mix together:
1 bag coleslaw mix (or 1 small head cabbage, shredded)
1 grated carrot (optional)
1 or 2 bunches green onions, sliced
3 T. raw sunflower seeds
1/3 c. almonds, chopped
noodles only from 1 pkg. ramen chicken soup mix, crushed

Dressing - whisk together:
1 1/2 T. sugar
3 1/2 T. apple cider vinegar
3 T. olive oil
packet of seasoning from ramen soup pkg.

Toss dressing with salad, chill, and serve.

by: Lisa (Texan)

Coleslaw

One of mine that receives nice compliments is -
1 bag of cole slaw (the shredded cabbage) in the produce dept
1 can of crushed pineapple, drained
1 chopped apple (any kind, whatever is on hand)
pecans or other nuts, optional (be careful because of allergies)
stir in Poppy seed dressing.


by: Sue A/TX

Sausage Stuffed Mushrooms

16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

Directions
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally.

Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.


by: Lindy

Double Cranberry Cake (more like quick bread, really)

(From Robin Hood Flour website)
Batter
3 cups All Purpose Flour
2 tsp baking powder
¼ tsp salt
1 cup butter, softened
1 ½ cups sugar
4 eggs
2 tbsp lemon zest
1 tsp vanilla extract
1 cup milk
2 cups fresh or frozen cranberries
1 cup dried cranberries

Glaze
1 ½ cups icing sugar
2 1/2 tsp lemon juice

Preparation
Preheat oven to 350F (180C). Grease a 10” (4L) tube pan. Combine flour, baking powder and salt in a bowl. Reserve. Beat butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Add lemon zest and vanilla extract. Add reserved flour mixture, alternating with milk in three additions, beginning and ending with the flour. Stir in cranberries. Batter will be thick. Place batter in prepared pan. Bake in preheated oven 75 minutes or until a toothpick inserted into cake comes out clean. Cool.
Glaze: combine icing sugar and lemon juice in a bowl. Stir well. Drizzle over cooled cake.

Tips

When baking this cake in two 8 ½” x 4 ½” (1.5L) loaf pans, bake at 350F (180C) for 60-70 minutes or until a toothpick inserted in center of cakes comes out clean.

Cranberry Nut Bread

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped nuts

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

by: Martha

Peppermint Bark II

Melt semi sweet chocolate (or the chocolate bark) and spread in a pan or on
waxed paper. Cool.
Melt white chocolate and carefully spread on top of the chocolate.
Immediately sprinkle chopped peppermints on top.

Break in pieces when hardened and store in tin. If I'm giving a gift
sometimes I reverse the order of chocolate so there is some with chocolate
on the top, just for visual variety.

I make mine in a jelly roll pan and refrigerate to harden. I don't like the
peppermints too large or powdered, so I nit pick it to get just the perfect
sized pieces. I have been known to put what I don't use into vanilla ice
cream with some chopped chocolate.

by: ClaudiaB

Peppermint Bark

Ingredients
Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional

Directions
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

German Chocolate Cake

1 German Chocolate Cake Mix
4 eggs
1/2 C oil
1C water
1/2 C chopped pecans
Combine all those ingredients and mix WELL. THEN, add a can of that store-bought German Chocolate Cake coconut frosting. Mix for AT LEAST 2 minutes more. (if you don't your cake will turn out flat.) 350 Degrees, 9 x 13 x 2 pan... for approx 55 minutes. SINFUL, ABSOLUTELY SINFUL

Breakfast Casserole II

4 frozen hash brown patties
8 oz grated cheese (cheddar or cheddar/jack)
1/2 pound of cooked sausage or diced fully cooked ham
6 large eggs
1/2 cup milk (I use water)
1 small can mushrooms (optional)
1/4 teaspoon ground mustard
1 T dehydrated onions w/ 1 T water
Salt,pepper,parsley,basil, to taste
1. Place hash browns in a single layer in a 9 inch square baking dish (first either line the bottom and sides with parchment paper or grease very heavily) Sprinkle with cheese, mushrooms and ham or sausage.
2. In a bowl, beat eggs, milk, mustard, re hydrated onions and seasonings. Pour over cheese and meat.
Cover and bake at 350°F for one hour. Uncover and bake 15 minutes longer until edges are golden brown.
Note: mine is usually ready to serve after the first hour
Check if done by inserting knife. If it comes out clean, breakfast is ready to eat.
Note: double the recipe and use a 9 x 13 x 2-inch glass baking dish

by: Rita E in AZ

Crockpot Chili Verde

4 lbs Pork Chuck Roast or Shoulder/Butt
1 small onion diced
10 diced tomatillos (I chop onion and tomatillos together in cuisinart)
1 quart diced tomatoes
4 cloves minced garlic (I use 1 heaping tblspn preminced)
2 t cumin
1 T oregano
1/4 cup chopped cilantro
1 green bell pepper, diced
4 oz can diced green chilies
2 t salt
2 teaspoons of sage
1/2 t red pepper flakes

Spray crock pot with non-stick spray. put pork roast in bottom of crock pot. Add rest and mix around roast. Slow cook 8 - 10 hours. Pull pork apart and serve with tortillas, rice and beans.

Crockpot Cowboy Beans For a Crowd

1 large can of Baked Beans
1 can Chili Beans
1 Can Butter Beans(drained)
1 Can Kidney Beans(drained)
1 Can Great Northern Beans(drained)
1 lb pork sausage (I use bkfst) browned
1 lb bacon, fried and chopped
1/2 onion, chopped
3/4 cup of molasses
1 cup Ketchup
3/4 cup of Brown sugar
1/2 cup water

Combine all in crockpot and cook on Medium 4 hours or 6 - 8 hours on low

Crock Pot Pork Chops

A wonderful recipe I use and real simple cause you use the crock pot....
6 - 8 lean pork chops (about 1" thick)
1/2 cup flour
1 Tbsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder or garlic of your choice
2 Tbsp. oil
1 big can chicken and rice soup
Dredge pork chops in mixture of flour,salt,dry mustard and garlic
brown chops in oil in large skillet. Placed browned chops in crock pot / add
soup. cover and cook on low for 6 - 8 hours...or on high for 3 1/2 hours

Give a try~~~
they actually sound very nummy right now!!

by:Nancy

Apple Pork Chops

1 20 oz can apple pie filling
6 boneless pork chops
1 pkg Stove Top chicken stuffing

Spray 9x13 pan with Pam
spread apple pie filling in bottom of pan
Place chops on top of filling
Prepare stuffing as directed, spread on chops
Preheat oven to 350 degrees
Cover pan with foil, bake for 40 minutes
Remove foil, bake for additional 15 minutes

by: Mads

Pumpkin Pancakes

2 C. Flour
3 T Brown Sugar
1 T. Sugar
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. All Spice
1 tsp. Cinnamon
1 tsp. Pumpkin Pie Spice
1/2 tsp. Ginger
1/2 tsp. Salt

1 1/2 C. Milk
1 15 oz. Can Pumpkin (Libby)
1 egg (slightly beaten)
2 tsp. Vanilla
2 T. Vegetable Oil
2 T. Vinegar


1)Mix all wet ingredients together with a mixer (low speed)

2)Fold in dry ingredients, stir by hand.

Cook these on about 300 degrees if you have a electric griddle. The secret is cook slow and spread them out thinly using the back of your spoon.

It took me awhile to get my heat just right.

DO NOT thin your batter with milk or water. This washes away your pumpkin flavor.

Butter and sprinkle with powdered sugar and syrup!

by: Debbie

Pumpkin Chip Cookies

2 eggs
1 cup oil
2 cups pumpkin
2 cups sugar
Mix above

4 cups flour
3 tsp baking powder
2 tsp cinnamon
1 tsp salt
2 tsp baking soda
2 tsp vanilla
2 tsp milk
12 oz MILK chocolate chips

Add to above mixture, mixing together.

Bake 350* 10-12 mins on greased cookie sheet.

by: Janen

Pumpkin Trifle

1 box Betty Crocker Gingerbread mix, baked according to box directions, and crumbled

4 small boxes instant vanilla pudding mix (original recipe said butterscotch pudding)

4 c. milk
15 or 16 oz. can sold-pack pumpkin
1 tsp. cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/3 tsp. ground nutmeg
16 oz. Cool Whip (fat-free or Lite), thawed

Mix the 4 boxes of vanilla pudding and the 4 c. milk in a big mixing bowl for 2 minutes
with an electric mixer. Then mix in the canned pumpkin and all the spices for 2 more
minutes.

Then layer everything in the trifle bowl.
Layer everything in a trifle bowl. Finish with some crumbled gingerbread on top.
Makes 18 servings

by: Christina

Belgian Waffles

2 eggs
1 teaspoon salt
1 Tablespoon sugar
1/2 cup vegetable oil
1 package yeast dissolved in 1/4 cup warm water
2 cups warm milk
3 cups flour

Beat eggs well - add salt, sugar, yeast and oil. Then add flour and milk alternately. Cover and let rise (overnight) in refrigerator or at least one day. Dough may be kept 4 to 5 days in refrigerator. Enjoy!

by: xsgail

Basic Waffle Recipe

1 3/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 Tb. sugar
3 eggs, separated
1 1/2 c. milk
1/4 vegetable oil (I use canola oil)
1 tsp. vanilla extract (optional-I use it)

1. Sift dry ingredients together in a bowl.
2.Beat egg whites until stiff.
3.Add yolks, milk, and oil to the dry ingredients. Using a
hand mixer, mix together thoroughly.
4.Gently fold egg whites into batter.
5.Pour 1 1/2 cups of batter onto a preheated, conditioned waffle grid in an "x" pattern. Close and bake.
Makes about 12 4-inch waffles or 6 6" round waffles.

by: Deb

Oatmeal Waffles

1 ½ cups quick cooking oatmeal (not instant)
½ cup whole wheat flour
1 tsp soda
1 tsp sugar
½ tsp salt
2 cups buttermilk
2 eggs
2 tbsp butter, melted

Combine dry ingredients. Combine wet ingredients and then add to the dry ingredients. Makes 6-8 waffles

by: Linda

Taffy Apple Salad

large can Chunk Pine apple drained and save juice
2 Cups mini marshmallows
1 Large cool Whip
3 diced apples unpeeled (red) add more if you wish.
1 1/2 Cups Spanish peanuts (skins off)
Night Before
In sauce pan mix pineapple juice 1 1/2 cup sugar 1 egg
well beaten.
1 1/2 t white vinegar 1 t flour
Cook on med heat, heat till thick, stir constantly
refrigerate overnight
The next day add sauce, cool whip mix together. Add everything but peanuts in large bowl, just before serving add peanuts mix and serve.
It is wonderful, I make this for every thanksgiving and Christmas.

by: Diane

Pumpkin Bread II

Here is a very good one and is a knock off of Starbuck's pumpkin bread recipe.

1 cup margarine
3 cups sugar
4 eggs
3 1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
4 teaspoons ginger
1/2 teaspoon cloves
2/3 cup water
2 cups canned pumpkin
1 cup chopped nuts

Directions
1. Cream together margarine, sugar, and eggs.
2. Combine all dry ingredients and add to creamed mixture alternately with water and pumpkin.
3. Beat well.
4. Pour into 2 well greased loaf pans or
makes 24 muffins.
5. Bake at 350 degrees for 55-60 minute (for loaves)or until toothpick comes out clean.


Number of Servings: 24

by: Sandrajean

Pumpkin Chocolate Chip Bread

From Chef Bonnie Mair of the Hub Cafe in Heber City, Utah

3 ½ cups of flour
2 cups of sugar
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon allspice
1 teaspoon cloves
2/3 cup vegetable oil
2/3 cup orange juice
4 eggs
1 teaspoon vanilla
2 cups of canned pumpkin
1 ½ cups of semi-sweet chocolate chips

Preheat oven at 350. Mix all ingredients together and pour into pans sprayed with pam spray. Bake for 25 to 30 minutes. Pour out of pans and cool on cooling rack.

Downeast Maine Pumpkin Bread

This recipe make THREE loaves of Pumpkin Bread with 1 can of pumpkin. It is moist and flavorful and excellent. I have made it for my family for quite a few years.


INGREDIENTS

* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

by:manikki

Pumpkin Bread

Ingredients:

3 cups flour
1 ½ cups sugar
1 ½ tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
¾ tsp. ground nutmeg
½ tsp. baking powder
¾ tsp. ground cloves
3 eggs
1 – 15 oz (small) canned pumpkin
1 cup vegetable or canola oil
1 cup raisins (optional)
½ cup chopped walnuts (optional)

Directions:

Preheat oven to 350. Grease two loaf pans and set aside. In large mixing bowl, mix the first 8 ingredients. In medium bowl with a fork, beat the eggs, pumpkin, and oil until blended. Stir the egg mixture into the flour mixture just until flour is moistened. Stir in raisins and walnuts (if desired). Spoon evenly into loaf pans. Bake 1 hour and 15 minutes or until toothpick inserted comes out clean. Cool in pans for 10 minutes, remove from pans. To make mini-loaves, bake for 20 minutes. Should be the same or less for muffins.

by: Dorothy

Scrumptious Pumpkin Bread

JCS Christmas Ornament Issue 1999 by In Splendid Detail, Ltd.

4 eggs, well beaten
1 (14 ounce) can pumpkin
½ cup buttermilk
½ cup applesauce
2/3 cup cold water
2 ¼ cups flour (high altitude add ½ cup more)
1 cup cornmeal
2 ½ cups sugar
1 ½ tsp nutmeg
1 ½ tsp cinnamon
1 ½ tsp salt
2 tsp baking soda
½ cup raisins (optional)
½ cup dried cranberries (optional)

Beat together eggs, pumpkin, buttermilk, applesauce and water.

Sift flour, cornmeal, sugar, spices, salt and baking soda together.

Add dry ingredients (add raisins and cranberries now, if desired) to pumpkin mixture and mix well.

Grease five small loaf pans and pour batter into loaf pans. Bake bread at 350 for one hour, then lower temperature to 325 and bake for another 15 minutes.

Once cool, wrap with Christmas ribbon and colored cellophane or plastic wrap for delicious gifts.

Note: I didn’t add the raisins but did add one whole package of orange flavored craisins. At the altitude in Colorado Springs, I baked it for the hour at 350 and then it didn’t need the additional 15 minutes.

by: Linda

Macaroni Salad

8 oz. box elbow macaroni
8 oz. bottle of Italian dressing
8 oz. sharp cheddar cheese, cubed
8 oz. sour cream
1 green pepper
1 medium onion
4 stalks celery
*dice/slice veggies
cook macaroni according to directions; drain. Add Italian dressing and let marinate several hours (or overnight). Add all ingredients and stir together. Yummy.

by: Robin

Pineapple Casserole

1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan
Directions
Preheat the oven to 350 degrees F.

Grease a medium-size casserole dish with butter.

In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

by: Terri (SC)

Sweet Potato Casserole

3 cups mashed sweet potatoes
1 cup sugar
1/2 cup butter
2 eggs
1 Tbsp vanilla

Topping
1 cup brown sugar
1 cup chopped pecans
1/3 cup self rising flour
1/3 cup butter

Mix 1st 5 ingredients well place in baking dish. Mix topping and spread on top, bake 20-25 minutes @350.

by: Kathy

Cranberry-Apple Crumble

Can be a side dish or dessert.

Filling:

3 c peeled and sliced Granny Smith apples (about 3-4 apples)
2 c fresh or frozen (thawed) cranberries
1 t finely minced orange zest (not the white part)
1/2 t salt
1 t butter, for greasing the pan
3/4 c sugar

Topping:

2 sticks unsalted butter (16 T), melted
1 t salt
1 c (packed) light brown sugar
2 t ground cinnamon
1/2 grated nutmeg
1 c chopped pecans
1 c rolled oats
2/3 c flour

For the filling: in a large mixing bowl, toss cranberries and apples with zest and salt. Transfer to a buttered, 9x13-inch baking dish. Pour sugar evenly over the mixture. Preheat oven to 350*

For the topping: Combine all topping ingredients in the work bowl of a food processor. Pulse until mixture is crumbly and butter is well coated. Spoon topping mixture evenly over the fruit mixture. Bake until topping is golden and fruit is bubbling, about 45 minutes.

You can also substitute peaches or pears for the apples, and blueberries or blackberries for the cranberries.

Tina/NJ

Graham Cracker Pie

For the crust I use the recipe on the graham cracker crumb box.
Custard pie filling:
3 egg yolks (save whites for meringue)
1/4 cup sugar
2 cups whole milk
2 tablespoons cornstarch
1 teaspoon vanilla
mix sugar & cornstarch in saucepan. Add milk and cook over low heat. Beat egg yolks and add to milk mixture. Cook, stirring until thick. Add vanilla and poor into prepared shell.
Make meringue using 6 T sugar and 1 tsp. vanilla.
Spread on custard filling sealing edges. Bake a few minutes to slightly brown meringue.

by: Susan

Applesauce Muffins

2 sticks margarine softened
2 cps sugar
2 eggs
1 tsp vanilla
4 cps plain or all purpose flour
1 tsp allspice
2 tsp cinnamon
1 tsp clove
2 tsp soda
2 cps applesauce
1 cp chopped pecans or walnuts

Preheat oven to 350 degrees. Use liners or prepare muffin pans with light coating of oil. I use PAM.
Cream margarine, eggs and sugar. Add vanilla. Add other ingreds.Fill liners or pans 1/2 full and bake til done, depending on size of pan.
Batter can be made and refrigerated for 2-3 weeks.

This is the recipe from a restaurant in Tuscaloosa, Al called Cypress Inn. They serve these with every meal.

by: Crickett

Apple Meringue Squares

2/3 c. butter or margarine
2/3 c sugar.

Combine and beat well.

Add 2 egg yolks, 2/3 c soft fine bread crumbs,mix well.

Add 1 1/3 cups sifted flour, 1 1/2 tsp baking powder and 1/4 t salt and mix well. Dough will be very stiff.

Spread half of the dough in the bottom of a greased 10x6x2"
pan.

Peel core and slice 2 med sized apples and layer over dough.

Sprinkle with 1/4 t cinnamon and 2T sugar.

Cover with remaining dough.

Bake at 375 degrees for 25 minutes.

Beat the 2 egg whites until stiff, add a pinch of salt and 1/4 c of sugar (a spoonful at a time). Beat until stiff.

Spread over cake. Bake in 350 degree oven 10-12 mins or until meringue is brown.
Cool and enjoy!

by: Doreen

Meatloaf IV

We are a weird family and like lots of stuff in the meatloaf. I don't measure, sorry.
We use
1 to 1-1/2 stacks of ritz crackers.
1 egg
lipton onion soup mix
hamburger
small can of crushed pineapple
some honey
ketchup
mustard
mushroom
mrs. dash
bbq sauce
mix it all up and cook. Top it with some ketchup. Takes about 1-1/2 hours at 350. Enjoy!!!

by: Patsy

Meatloaf III

My Meatloaf was never to my taste until last year when Mary, here at 123, posted that she used an envelope of McCormack's Taco Seasoning or Sloppy Joe mix/powder in 1 lb. of hamburger. I sometimes use a pork and beef combo but not always.
I use onion, egg & crumbs too but this tops it off.

by: Lois

Meatloaf II

I use ground turkey AND ground beef together, about 1/2 & 1/2. Chopped onion, fresh bread crumbs, egg, mustard, salt & pepper. Last 20 mins of baking I spread Heinz Chili sauce over the top. Yummmmm....my families favorite for over 30 years.

by: Nikki

Meatloaf

I use ground beef, lot's of onion, bar-be-Que sauce, catsup, salsa, grated cheddar cheese, egg and minute rice for the filler. I mix it all together and bake it in a loaf pan.
Before baking I cover the top with catsup and poke holes in it with a fork.


by: Retha

AuntCarol’s Meat Loaf

Looking for something easy??? Something that tastes good, too!!! Then you must try this recipe soon – because you can be enjoying a meat loaf dinner in less than 1 hour – from start-to-finish – so what are you waiting for – lets eat!!!

Ingredients

• 1 pkg. (1.5 oz.) McCormick Meat Loaf Seasoning Mix
• 1 pound lean ground beef
• 1 tablespoon olive oil, optional
• 1/2 cup chopped onion
• 1 egg
• 1/4 cup milk
• 1 slice bread, finely crumbled
• 1 pkg. (0.87 oz.) McCormick Brown Gravy Mix (optional)

Combine ground beef, chopped onion, egg, milk and bread with scant package of Seasoning Mix (scant meaning you use only 3/4s of the package). Mix well.

Shape into a loaf (I shape mine into the small round glass VISIONS casserole dish).

Bake in preheated 375 deg. oven, covered for about 30 minutes – uncovered for about another 15 minutes.

If you want a little gravy on the side here’s what I do – when I take the cover off of the meat loaf after it has baked for 30 minutes, I drain the broth off of the Meat Loaf right then into my 1-cup measuring cup – then I put the meat loaf back into the oven for another 15 minutes to brown up – to that little bit of meat loaf broth, I add cold water to equal 1 cup – then I empty gravy mix into a small saucepan. With a whisk, gradually stir in your cup of broth/water. Cook over medium heat, stirring frequently, until gravy comes to a boil. Simmer 1 minute or until thickened.

Note: We like this meat loaf served with mashed potatoes and I always say FAKE brown gravy, and green beans – along with a side dish of applesauce - oh yum!!!

by:Aunt Carol

Turkey Meatloaf

Meatloaf #1
1 1/2 lb ground turkey
1 can flavored diced tomatoes
1 egg
bread crumbs
chopped onion
a little water

Meatloaf #2
1 1/2 lb ground turkey
1/3 cup ketchup
1 egg
chopped onion
lots of Italian seasoning or lots of basil and oregano
a little water
bread crumbs

Meatloaf #3
1 1/2 lb ground turkey
chopped onion
1 egg
bread crumbs
a little water
lots of Cajun seasoning

As you can tell I don't do measurements. I just make my meatloaf on a whim and add the ingredients as I see fit at the moment. I've also done them with chili sauce instead of ketchup. I'll have to try the barbecue sauce mentioned. You really can do a lot of different things with meatloaf, experiment!

by: Kathy T

Hashbrown Casserole

1 package frozen hashbrown casseroles
1 8 oz container sour cream
1 can cream of chicken soup
2 cups cheddar cheese
Cornflakes
1 stick butter melted

Combine 1st 4 ingredients and put in a 9 x12 baking dish. Top with cornflakes and melted butter. Bake at 350 for 30 minutes.

Million Dollar Pie

2 Graham Cracker Crusts
Sweetened flaked coconut
1 tsp vanilla
1 can sweetened condensed milk
1 20oz crushed pineapple drain well
1/4 cup lemon juice
1 8oz whipped topping
Combine condensed milk, pineapple lemon juice, vanilla, fold in whipped
topping pour into pie crust chill at least 3 hours.

by: Kathy

Coconut Dream Cake

1 yellow or white cake mix
1 can of sweetened condensed milk
1 can coconut cream (Coco Lopez)
1 whipped topping
Sweetened flaked coconut
Bake cake to directions in 9x13 pan. While cake is baking mix the sweetened
condensed milk and coconut cream together set aside.
When cake is done and hot out of oven poke holes and pour coconut/milk
over hot cake. Let cool completely then frost with whipped topping and
sprinkle with coconut. Refrigerate leftovers.


Pina Colada cake
Same as above, drain well (save juice) from large can of crushed
pineapple. Add juice to sweetened condensed milk and coconut cream mix
well pour over hot cake. Let cool completely spread crushed pineapple
over cooled cake add whipped topping and flaked coconut.


by:Kathy

Loaded Potato Potluck

8 medium potatoes peeled and cut into 1 in. chunks
1 cup evaporated milk
1/2 c. sour cream
1 tsp salt
1/2 tsp pepper
2 cups shredded cheddar cheese divided
6 slices bacon, cooked, and crumbled, divided
sliced green onions (optional)

Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain. Preheat oven to 350 degrees. Grease 2 1/2 to 3 quart casserole dish. Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with handheld mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish. bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese remaining bacon, and green onions. Bake for an additional 3 minutes or until cheese is melted.

Eggnog Spiced French Toast

2 eggs
1 Can (12 oz) evaporated milk
2 T Sugar
2 tsp. Rum extract
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
8 Slices (1/2 in. thick) firm, day old bread, divided

Non-stick Cooking spray
Powdered sugar
maple syrup

Beat eggs, evaporated milk, sugar, rum extract, cinnamon, and nutmeg in shallow dish until well blended. Place 4 slices bread into egg mixture, turning over to evenly moisten both sides. Spray large skillet with nonstick cooking spray; heat over medium heat. Transfer prepared bread to skillet in single layer. Cook for 3 minutes on each side or until golden brown. Remove slices to serving platter. Repeat with remaining bread slices, spraying skillet with cooking spray if necessary. Sprinkle with powdered sugar. Serve immediately with syrup.

by: Lynette

Double Decker Pumpkin Pie

Ingredients:
1-8oz pkg cream cheese, VERY soft
1 Tsp milk
1 Tsp sugar
1-8oz cool whip (only use 1/2 in the pie)
1 graham cracker crust
1-15 oz can PURE pumpkin (do not use the mix, only the pure pumpkin)
2-3.4 oz pkgs vanilla pudding
1 cup milk
1tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

First you will want to make the base layer.
Beat cream cheese, 1 Tsp milk, and sugar in a large mixing bowl until blended. Stir in 1/2 tub cool whip. Spread into the crust.
Next, you will make the pumpkin part of the pie:
Whisk 1 cup milk, pumpkin mix, pudding mix, and spices AT LEAST two minutes. Mixture should be very thick. Spread over cream base, refrigerate for four hours and you're done

Apple Cheesecake

1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup caramel topping
12 pecan halves
2 tablespoons chopped pecans


Preheat oven to 350°F (175°C).

Remove 3/4 cup of apple pie filling and set aside.

Spoon remaining filling into pie crust. In a medium bowl, beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well. Pour over apple filling.
Bake for 35 minutes, or until center is set. Cool on a wire rack.

Combine reserved apple pie filling and caramel topping in a small saucepan. Heat over moderate heat until spreadable, but not hot. Spoon over cooled cheesecake and spread evenly.

Decorate the edge with pecan halves and sprinkle the top with chopped pecans
. Refrigerate until ready to serve.
Makes 12 servings

Jalapeno Corn

1 can whole kernel corn, well drained (you can use 2 cans if you prefer less cheesy
8 oz. pkg cream cheese, softened
1/4 cup jalapeno chopped (I use pickled)
1/2 cup sugar
1/4 stick butter

Heat butter, cream cheese and sugar then add corn. add salt, black pepper and jalapeno pepper to taste.

by:Glenda

Three Corn Casserole

• 1/2 cup butter, softened
• 1 cup dairy sour cream
• 1 egg
• 1 can (16 oz) whole kernel corn, drained
• 1 can (16 oz) cream style corn, undrained
• 1 package (9 oz) corn muffin mix
• 1 cup grated Cheddar cheese
In large bowl, mix together butter, sour cream and egg.
Stir in cans of corn and corn muffin mix.
Spoon mixture into buttered 2-quart casserole dish.
Bake in preheated 375-degree oven, 45 minutes.
Add cheese; stir well.
Cook additional 15 minutes, or until dish is slightly puffed.

by:Vickie

Shoepeg Corn Salad

1 can leseur english peas, drained
1 can white shoe peg corn, drained
1 can water chestnuts, drained and chopped
1/2 bell pepper, chopped
1 stalk celery, chopped
1 small jar pimentos, drained

1/2 cup oil
1/2 cup sugar
1/2 cup vinegar
1/2 tsp salt

whisk oil, sugar, vinegar and salt until sugar is dissolved. add the other ingredients. put lid on the bowl and turn several times to mix the salad.

this is one of our favorites and i'm always asked for the recipe. it is very simple and really is better if made ahead so it is convenient! i like to use the leseur peas because they are smaller and the 'pea taste' (that sounds gross!!) isnt overbearing.

by:jayokie

1 Day Sourdough Bread

1-1/2 C bread flour
2 T instant potatoes
2 T sugar
1 pkg. yeast
1-1/2 C lukewarm water
4-1/2 C bread flour
1/3 C sugar
1/2 C oil
2 t salt
Enough lukewarm water to make a fairly stiff dough

In a large mixing bowl, mix first 5 ingredients well and let sit 1-1/2 hours or until doubled in size. Add remaining ingredients. Turn out on floured board. Knead 5 minutes. Put back in bowl that has been oiled. Cover; let sit for 1 hour or until doubled. Remove and make into 3 loaves. Brush top with oil. Cover. Let rise until doubled. Bake at 325 degrees until done (about 20-25 minutes). Remove from pans. Butter top while hot.

Apple Dapple Cake

3 cups flour
1 tsp. salt
1 tsp. soda
1 ½ cup pecans chopped fine
3 cups finely chopped apples
1 cup Wesson oil
2 cups sugar
3 eggs
2 tsp. vanilla

Mix oil, sugar, eggs, and vanilla. Sift together flour, salt, soda, and add to the first mixture. Fold in pecans and apples. Bake in tube (bundt) pan at 350º for 1 hour.

Sauce:
1 cup brown sugar
1/4 cup milk
3/4 cup oleo
1/2 teaspoon vanilla

Mix and cook 3 minutes; Poke holes in top and pour over cake while cake is warm. Let cake cool some before removing from pan.

by: Barb

Cheesy Potatoes

32 oz of Hashbrowns
1 can of cream of onion soup
16 oz sour cream
1/2 cup of milk
2 cups shredded cheddar cheese
Salt and Pepper to taste
Place the hashbrowns in a greased 9 x 13 pan, mix teh remaining ingredients togetether and pour over the hashbrowns. Bake in a preheated oven at 350 degrees for about 1 1/2 to 2 hours.

by:Shellie/NE

Gingerbread Trifle

1 gingerbread cubed
1 small package of Vanilla instant pudding
made up with 2 cups of milk
1 container of Cool Whip thawed
4 Skor bars chopped up

Layer in glass bowl in order

1/2 of gingerbread
1/2 of vanilla pudding
1/2 of Cool Whip
1/2 of Skor Bars
Layer again in order
Top with Gingerbread man cookie

by:brenda

Baked Pork Loin

This is so simple and so good. You have to follow the directions exactly though. A friend didn't and hers was way overcooked. It does work.

Preheat oven to 500F.
Lay pork loin on a large sheet of aluminum foil.
Rub pork loin in olive oil. Salt and Pepper to taste. You can add 1/2 pack of Good Seasonings dry Italian mix, if you choose. We like it better with just salt & pepper. Fold foil around the pork loin to hold in the juices.
Cook for 5 min. per pound. So a 3 lb pork loin would cook for 15 minutes. Turn OFF the oven BUT DO NOT OPEN THE OVEN DOOR FOR 2 HOURS. I promise you it will be perfectly cooked every single time.

I prepare this sometimes on Sunday mornings and plan it to turn off the oven as I am walking out the door to church. The pork loin is ready when I get home. LOL!!

by:Becky

Crockpot Pork

Chop 1 onion & place in bottom crock pot
Pour 1 can cola(Coke or Ginger Ale) & 1 cup apple cider vinegar in crock pot
Add 2 Tablespoons of red pepper flakes
1 teaspoon salt
1 teaspoon garlic powder
Place 4-5 lb pork roast in Crock pot
Cover with lid
Cook on high 3 hours.
Cook on low 3 hours.
Drain all liquid off roast & save the goodies(Bits of onions & red pepper flakes).
Shred or chop meat
Return meat & goodies to crock pot.
Pour you favorite bbq sauce over this & stir well.(I use 1 bottle of Georges Grilling Sauce & 1/2 bottle of Sweet Baby Rays Sauce).
Simmer until its heated.
The amounts of onions, pepper flakes,garlic & salt can be adjusted to your tastes. Other seasonings may be used.
Serve as a main dish with cole slaw candied yams baked beans & cornbread muffins.
Or
Make Sandwiches using hamburger buns & cole slaw.

by:camesh

Smothered Pork Chops

Mix 1/4c. flour with 1/4 t. salt
Dip each pork chop to coat and fry in pan until outsides are med brown.

Add: 2 onion, 2 garlic cloves to pan and cook briefly until 1/2 cooked.


Mix: 1/2 c. spaghetti sauce or chili sauce
2 T vinegar
2 T brown sugar
1 T warchestershire sauce
1 t. dry mustard
Then add everything to crock pot and cook until tender. Probably 4 hrs on high.

by:amandac

Dirt Cake

INGREDIENTS

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling

DIRECTIONS

Chop cookies very fine in food processor. The white cream will disappear.
Mix butter, cream cheese, and sugar in bowl.
In a large bowl mix milk, pudding and whipped topping together.
Combine pudding mixture and cream mixture together.
Layer in flower pot or trifle bowl, starting with cookies then cream mixture. Repeat layers.
Chill until ready to serve.

Mexican Chicken (King Ranch Chicken)

INGREDIENTS:

3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel
1-2 cups cheddar cheese
Package of corn tortillas (small)

Tear the tortillas into small pieces and line the bottom of a pan. Mix together the soups, rotel and chicken and pour on top. Top with cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly.

Serve with spanish rice!