Glazed Kielbasa

2 lbs kielbasa cut up
1 cup brown sugar
3 tbsp spicy brown mustard
4 hours in the crockpot

Cool Whip Pie

2/3 cup boiling water
1 4 serving size jell o brand gelatin - any flavor
ice (cubes)
1/2 cup cold water
8 oz pkg cool whip
1 graham cracker crust

Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add the whipped topping; stir with wire whisk until well blended. Refrigerate 30 minutes or until mixture is very thick and will mound.
Spoon into crust. Refrigerate 4 hours or until firm.

Rita E in AZ

Sour Cream Pie

8 oz sour cream
8 oz whipped cream
8 oz cream cheese
1/3 cup sugar
Mix it all together and put in premade graham crust.

Sour cream pie lol My kids love this! I usually put crushed pinapple on top. Ive tried cherries and strawberries but the kids ask for pinapple

by: NellyQ

Margarita Pie

**warning**this pie is intensely lime flavored!

1 graham cracker pie crust
8 oz cream cheese, softened
1 cup organic vanilla Greek yogurt (I use Oikos)
1/4 cup sugar
1/4 cup liquid margarita mixer
3 Tablespoons fresh lime juice

Beat cream cheese until soft and smooth. Add sugar. lime juice and mixer to cream cheese and mix until blended. Add yogurt and mix until just blended. Pour into pie crust and freeze until firm.

***take pie out of freezer a bit ahead of serving time or it will be too frozen to cut, speaking from experience!!***

Wild1

Banana Bread

3 medium ripe bananas mashed, the riper the better (1 cup)
1 tsp baking soda

mix the baking soda with the bananas and set aside

2 oz butter or margarine
2 eggs beaten

cream the butter and mix in the beaten eggs one at a time
when thoroughly mixed add the mashed bananas, stir

add:

1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt

mix until combined, pour into loaf pan and bake at 350 for 50 minutes or until done

note: you can add 1 cup of chocolate chips if you like

Winifred

Blueberry Muffin

1/2 c. butter, at room temp.
1 c granulated sugar
2 large eggs
1 tsp vanilla
2 tsp Baking powder
1/4 tsp salt
2 cup flour
2 1/2 c blueberries (mash 1/2 c. with a fork)
1/2 c milk
1 tablespoon sugar mixed with 1/4 tsp. ground nutmeg(I use cinnamon instead, love that much better)

Heat over to 375 degrees
Don't use paper muffin cups. Use foil or muffin tin, greased.

Beat butter until creamy.
Beat in the sugar until pale and fluffy.
Beat in eggs, one at a time.
Beat in vanilla, baking powder and salt.
Mixed mashed berries into batter.
Fold in half the flour with a spatula, then half the milk.
Add remaining flour & milk.
Fold in remaining blueberries.
Scoop batter into muffin cups.
Sprinkle with nutmeg (cinnamon)sugar.
Bake 25-30 min. or until golden brown.
Let muffins cool at least 30 min. in the pan before removing.

Enjoy,
Dian/NB

Crockpot Peach Cobbler

3/4 cup baking mix, such as Bisquick
1/3 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 teaspoons butter or margarine, melted
1/2 can evaporated milk
3 large ripe peaches, mashed
3/4 teaspoon cinnamon

Lightly grease crockpot or spray with nonstick cooking spray.

In large bowl, combine baking mix and sugars. Add eggs and vanilla extract. Stir. Pour in butter and milk and stir. Mix in peaches and cinnamon until well mixed. Pour into crockpot. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

Serve warm topped with vanilla ice cream if desired.

by: mistylynn

Coconut Brownies

1/2 C. butter
2 C. sugar
4 eggs
3 tsp. vanilla
1-1/2 C. sifted flour
1/2 C. cocoa
1/2 tsp. salt
1 C. flaked coconut
1/2 C. chocolate chips
2 Tbs. sugar
1/2 C. chopped walnuts, optional

Directions

Melt butter over low heat, then remove. Add 2 C. sugar. Beat. Add eggs and vanilla. Blend. Add flour, cocoa, salt. Mix. Stir in coconut. Pour into greased 9x13 pan. Sprinkle remaining ingredients over top. Bake at 350 for 30 minutes. Cool in pan and cut into bars.

by: Sefidah

Real Tomato Soup

3 medium tomatoes, peeled and quartered or 16-ounce can tomatoes, cut up
1 1/2 cups water
1/2 cup chopped onion
1/2 cup chopped celery
1/2 of a 6-ounce can (1/3 cup) tomato paste
1 tablespoon snipped fresh parsley
2 teaspoons instant chicken bouillon granules
2 teaspoons lime juice OR lemon juice
1 teaspoon sugar
few dashes bottled hot pepper sauce
snipped fresh parsley (optional)
Instructions
1.If desired, seed the fresh tomatoes.

2.In a large saucepan combine fresh tomatoes or undrained canned tomatoes, water, onion, celery, tomato paste, parsley, chicken bouillon granules, lime juice or lemon juice, sugar and the hot pepper sauce.

3.Bring to boiling. Reduce heat and simmer, covered about 20 minutes or till celery and onion are very tender. Cool the mixture slightly.

4.Place one-third of the mixture in a blender container. Cover and blend till smooth. Repeat with the remaining mixture.

5.Return all of the mixture to the saucepan; heat through. If desired, garnish with additional parsley.

by: mistylynn

Tomato Chicken Casserole

8 chicken breasts
3 fresh tomatoes, peeled and coarsely chopped
OR 1 can whole tomatoes, chopped
3 cloves garlic, minced
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1 teaspoon dried basil or 1 tablespoon fresh basil
2 tablespoons parsley, minced
1/2 cup grated low fat cheese
Instructions
1. Arrange chicken snugly but not overlapping in shallow baking dish.

2. Combine tomatoes, garlic, onion, salt, pepper, bay leaves, cumin, oregano, basil, and parsley in a bowl mix well. Pour over chicken.

3. Cover. Bake at 350 degrees F for 45 minutes or until chicken is tender.

4. Sprinkle with cheese, cover and bake for 15 minutes longer or until juices run clear when chicken is pierced with a fork. Serve on top of rice.

by: mistylynn

Cool Cauliflower & Fresh Tomato Casserole

1 pound cauliflower florets
4 fresh tomatoes, peeled, seeded and chopped
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
1/4 cup Swiss cheese, shredded
1/4 cup dry breadcrumbs
2 teaspoons unsalted butter, melted

Instructions
1.Preheat oven to 350 degrees F.
2.Place cauliflower in a steamer basket over boiling water.
3.Cover saucepan and steam 4-5 minutes or until cauliflower is almost tender.
4.Arrange cauliflower in a buttered shallow baking dish. Arrange tomatoes over cauliflower. Sprinkle with salt and pepper.
5.Combine cheeses in a bowl and sprinkle over cauliflower mixture.
6.Sprinkle with breadcrumbs, drizzle with butter and bake 20-25 minutes or until top is golden.

by: mistylynn