Pear Jello Salad

1 pkg. lime jello
1 c. (2 1/2) pears-drained juice
heat juice add water to make 3 c. liquid
make jello
smash pears

Add
1 8 oz. cream cheese (soft)
add liquid-to pears & cream cheese
put in 9X13
when cool add
8 oz. cool whip
refrigerate
stays good a long time

KFC Cole Slaw

4 cup cabbage (1/2 head)
1/8 cup carrot (1/2 mid-side carrot)
Less than 1/8 cup sugar
1/4 tsp salt
1/16 tsp pepper
1/8 cup milk
1/4 cup mayo
1/8 cup buttermilk
3/4 TBSP. vinegar
1/2-1 TBSP. lemon juice

Tomoko Johnson

Mesa Grill's Southwestern Potato Salad

Recipe courtesy Bobby Flay donated by Tomoko Johnson

prep time: 20 min.
cook time: 15 min.
serves 8

Ingredients
1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro (start with little amount/if you want, can add more later)
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne-careful!
4 cloves garlic, finely chopped
salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked drained and sliced 1/2-inch thick

Directions
Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

Pomegranate Salad

Large strawberry jello (wild strawberry best)
Miniature marshmallows
Frozen strawberries (either whole or boxed sweetened depending on amount of sugar you want)
1 large can crushed pineapple (drained)
sliced bananas
pomegranate seeds (2-3 or more pomegranates)
1 small carton cool whip

Sorry about the lack of measurements. I made this up as I went & change measurements according to amount of salad needed.

Chicken Chutney Salad

2 cup diced chicken
1 13oz.-15oz. pineapple tidbits (drain)
1 cup grapes-Thompson seedless
1 cup diagonally sliced celery
1/2 cup sliced green onion
1/2 cup salted peanuts (spanish) or salted almonds


Dressing
2 Tbs. chopped chutney
1 tsp. grated lime rine
2 Tbs. lime juice
1/2 tsp. curry powder
1/2 tsp. salt



Toss together first 6 ingredients.
Combine and add the remaining ingredients.

Best made ahead to set overnight in refrige. Do not add nuts to salad until shortly before serving, they will become soggy.

Patricia Pomeroy Durrett, Audrey's sister

Spinach and Pear Gorgonzola Salad

1 bag baby spinach
1 bag romaine lettuce
3/4 lb. mushroom
3/4 to 1 lb. Gorgonzola cheese
1 lb. bacon
craisins
pecans
2 to 3 pears cut up bite size

Poppy seed dressing

3/4 cup white vinegar
1/4 cup oil
3/4 cup sugar
1 1/2 t. poppy seeds
1/2 t. dry onion
1 1/2 t. salt
3/4 t. mustard
1 red onion
1 t. garlic

Combine ingred. shake well & refrigerate!

Fruit Dip

1 package cream cheese
1 can pineapple drained
1 can mandrines drained
1 Cool Whip 12 oz.

(Use two packages of cream cheese to firm it up for pretzels)

Pretzel Salad

3/4 cup margarine
3 Tbsp. sugar
2 2/3 cup crushed pretzels (not the stick pretzels)
1 (8 oz) package cream cheese
3/4 cup sugar
1 (8 oz) container whipped topping
2 small (3 oz) or 1 large (6 oz) package strawberry gelatin
2 cups boiling water
1 (16 oz) package frozen sliced strawberries

Cream margarine, 3 Tbsp. sugar, and crushed pretzels. Press into a 9x13" pan. Bale in 350 oven for 10 mins. Let cool. Mix cream cheese, 3/4 cup sugar, and whipped topping . Spread over pretzel mixture. Seal sides well. Combine gelatin and boiling water, dropping in frozen strawberries while water is hot. Allow gelatin to thicken a little and then fold over cream cheese mixture. Refrigerate overnight. Serves 12-15

Fresh apple cake

4 cups shredded apple
2 cups sugar
1/2 cup salad oil
1 cup chopped nuts
2 eggs, beaten
1 tsp. vanilla
2 cups flour
2 tsp soda
2 tsp cinnamon
2 tsp nutmeg
1 tsp salt
1 package butterscotch chips

Cream oil, sugar and eggs together. Stir or beat in apples, nuts and vanilla. Mix and add all the dry ingredients. Mix or beat well. Pour into well greased pan and bake at 350 for one hour. If using a Bundt pan, cool before removing from pan.

Ortange Fluff

1 small carton cottage cheese
1 small carton Cool Whip
1 small can pineapple tidbits, drained
1 can mandarin oranges, drained
1 small package apricot and peach Jello
pecans as desired

Put Jello in a bowl. Mix cottage cheese, then other ingredients. Place in fridge to set. YUMMY!

Tortellini Chicken Salad

1 pkg. cheese tortellini (fresh or frozen)
4 baked chicken patties
1 cucumber
1 tomato
Bernstein's Light Fantastic Cheese Fantastic! Dressing



Cook tortellini, drain & let cool. Cook chicken & let cool. Slice cucumber & chop tomato. Place cucumber & tomato on top of tortellini, add dressing and toss to coat. Place sliced chicken on top. Can be served warm or at room temp. Makes 4 servings.

Best cookies ever

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
3 cups chopped nuts
5 cups uncooked oatmeal
2 teaspoons vanilla
4 cups flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
1 24 ounce bag chocolate chips
1 chocolate bar grated

Cream butter, sugar, eggs and vanilla. Add chocolate chips and then all the dry ingredients.

Make golf ball size cookies- place 2 inches apart on ungreased cookie sheets and bake in 375 degree oven for 6 mins.

Add variety by using: raisins, m&ms, white chocolate chips etc.

Sweet Pumpkin Dip

2 8 ounce boxes of cream cheese softened
1 15 ounce can 100% pumpkin
2 cups sifted powdered sugar
1 teaspoon Cinnamon
1/2 teaspoon ginger

Blend cream cheese and pumpkin in a large mixing bowl until smooth. Add sugar, cinnamon and ginger. Mix thoroughly cover and refrigerate 1 hour.

Serve with fresh fruit, bite-size cinnamon graham crackers, ginger snap cookies, pretzels or vanilla wafers.

Pear Salad

1 head leaf lettuce, torn into bite-size pieces
3 pears-peeled, cored and chopped
5 ounces Feta, crumbled
1 avocado-peeled, pitted and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, toss lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Tomato, Avocado Salad

5 small tomatoes cut up
2 cucumbers peeled cut up
1/2 purple onion thinly sliced
2 ripe avocados cut into bite size pieces
1/2 bottle any Italian dressing
salt and pepper to taste

Mix all together and add dressing just before serving.

Rice Chex Snacks

Mix in a bowl:
12 ounces rice chex
1 1/2 cup coconut
1 cup slivered almonds

Boil and stir for 7 mins:
1 1/2 cups butter
1 1/2 cups sugar
1 cup light Karo syrup
Remove from heat and add 1 tsp baking soda stir and over cereal mixture. Spread on two greased cookie sheets. Bake at 250 for 5 mins.

Dill Cucumber Salad

5 small tomatoes cut up
2 cucumbers sliced up
1/2 purple onion thinly sliced dressing
1/2 cup mayo
1 teaspoon dill (dry or fresh)
1/2 teaspoon salt
1/4 teaspoon black pepper

Mix together in a bowl and add dressing mixture

Turkey Wild Rice Salad

2 cups cubed turkey breast
2 cups cooked wild rice
1 cup seedless red grapes
1/2 cup chopped celery
1/2 cup dried cranberries or cherries

1/2 cup coarsely chopped pecans, toasted
4 green onions, sliced
1/3 cup raspberry vinaigrette

In a large bowl, combine the first eight ingredients and toss to coat. Refrigerate until ready to serve.

Hootenanny-Monster Pancake

1/4 cup butter
1 cup milk
6 eggs
2 Tbl vanilla
1 cup flour
3 Tbl sugar
1/2 tsp salt

Place butter in 9X13 pan. Place in oven while it is preheating to 400 degrees
Place all the remaining ingredients in a blender. Blend thoroughly
Pour into pan with melted butter
Bake 15-20 min. Sprinkle with powder sugar and serve with hot syrup, honey butter, jam etc.

Cynthia's French Toast

1 9x13

1/2 loaf 24oz. pre-sliced bite size stiff dense sourdough (exposed overnight to dry)

Mix:
1/2 cube melted butter

6 eggs
1/2 c. sugar

5 cups half and half

1 t. vanilla

Pour over bread

Cover and bake at 350 for 25-30 min until golden on top

Syrup:
In a saucepan on the stove:

1 box brown sugar

2 cubes butter
Cook 7-10 min set off to side. After cooking, let cool, then add 1/2 cup cream.

Stuffed French Toast

1 8 ounce package cream cheese
1/2 cup strawberry jam or your favorite flavor
1 loaf french bread or Texas toast
6 eggs
1/2 cup milk
1 teaspoon vanilla
1 teaspoon cinnamon

Soften cream cheese and mix in jam. Set aside. Cut the french bread into 1 inch slices. Cut a hole into the side of each slice of bread. Put cream cheese mixture into a Ziploc bag cut a corner to use as a pipping bag. Fill each with cream cheese mixture. Mix together egg, milk, vanilla, and cinnamon. Dip each slice on both sides. Fry them up and serve with syrup.

Very Vanilla French Toast

1 cup milk
1 package (3 oz.) cook and serve vanilla pudding mix
1 egg
1/2 teaspoon ground cinnamon
8 slices Texas toast
3 teaspoons butter

In a bowl, whisk the milk, pudding mix, eggs and cinnamon for 2 min. Or until will blended. Dip toast in pudding mixture, coating both sides. Melt butter on a griddle, cook french toast for 2-4 minutes on each side or until golden brown

serves 4 (can be doubled)

Mom's Banana Shake

3-4 chunks frozen bananas
1 cup milk
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
pinch of nutmeg (optional)

Right before your bananas go brown, break them into chunks and freeze in Ziploc bags. In a blender put milk, vanilla, cinnamon and 3-4 banana pieces. The bananas will make the drink icy with out adding any ice. Blend for 1 to 2 minutes.

Easy Tamale Pie

2 pounds hamburger
1 large onion, chopped
1 bunch celery tops, chopped
2 large cans tomatoes with liquid
2 cans whole kernel corn with liquid
2 cups yellow cornmeal
1 can olives, whole, chopped or sliced
Salt and pepperr
3-4 tablespoons chili powder
(May add garlic or green peppers, if desired)
2 cups grated cheese (jack, cheddar, or parmesan)

Brown hamburger in large pan. When almost done, add onion and celery. When onion and meat are done, then add tomatoes, corn, cornmeal, olives, chili powder, and part of the grated cheese. Add salt and pepper. Mix together. Pour into greased casserole and top with grated cheese. Bake at 400 degrees for 45 minutes or until cheese bubbly. -Juanita Sannar

Eggs to Go

6 eggs lightly beaten
3 tablespoons butter, melted
1 1/2 cups chopped deli ham
1/2 cup dry bread crumbs
1/2 cup cheddar cheese
1 tablespoon minced chives (optional)

In a large bowl, combine all the ingredients. Fill greased muffin cups 3/4 full. Bake at 375 degrees for 15-20 minutes or until knife inserted near the center comes out clean. Serve warm.
Yield 12

Minnestroni Soup

1 can 28oz stewed tomatoes
1 pound hamburger, browned and drained
1 quart water
2 large carrots, sliced ½-inch thick
2 cans 8oz tomato sauce
2 cups beef broth
1 tablespoon dried parsley leaves
½ teaspoon ground basil
1 teaspoon dried oregano leaves
¼ teaspoon pepper
½ teaspoon garlic salt
2 tablespoons dry onion
1 can 15oz garbanzo beans, drained
1 can 16oz green beans, drained
1 can 15oz kidney beans, drained
1 ¼ cups mostaccioli macaroni
¼ cup parmesan cheese

Combine water and carrots and cook until tender. Add all of the other ingredients, except macaroni and cheese. Bring to a boil, then add macaroni, and cook until macaroni is tender. Serve, and top with cheese. -Juanita Sannar

Chicken Stroganoff

4 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 ½ soup cans water
6 mushrooms, sliced
2 green onions, sliced
Sour cream, large dallop
Parsley flakes
Pepper to taste
Pasta-I think egg noodles work the best, but rotini, or shells is good, too.

Empty soup cans into crockpot. Add water, then whisk.
Add mushrooms and green onions. Add chicken breasts. Turn crockpot on low, cover and simmer all day.
A few minutes before serving, cook pasta. Stir into the crockpot sour cream, parsley, and pepper. Serve by spooning chicken stroganoff over pasta. -Juanita Sannar

Chicken Enchiladas

1 cooked chicken or chicken breasts (approx 3 lbs), shredded or cubed
1 can cream of chicken soup
1 cup sour cream
1 (4oz) can green chilis
Salt to taste
Approx 18 flour tortillas, soft taco size
1 small bottle green taco sauce
2 cups grated cheddar cheese
2 cups grated Monterey Jack cheese

Mix chicken, soup, sour cream, green chilis, cheese, and salt in a large bowl.

On a plate, dip both sides of each tortilla into a mixture or ½ taco sauce, ½ hot water. Place 2 tablespoons mixture onto tortilla. Roll and put into a greased baking dish (both ends of tortilla will be open). Sprinkle grated cheese on top. Cover with foil and bake at 350 degrees for 30 minutes. Makes 18-20. -Juanita Sannar

Sausage and Egg Casserole

1 lb. ground sausage
9 pieces bread
6 eggs
2 cups milk
grated cheese

Brown loose sausage and drain. Cube the bread and place it in a greased casserole pan. Put the sausage on top. In a separate bowl beat the eggs and milk together. Add some salt and pepper and 1 Tbsp. prepared mustard. Pour over bread & sausage. Add grated cheese on top. Cover and bake at 350 for 1 hour, uncovering for the last 15 min.

Rice Krispy Chicken

Rice Krispies (crunched)
1 cube melted butter
Chicken pieces

Dip chicken in melted butter, then dip in Rice Krispies. Put in casserole dish and bake at 350 degrees for 30-45 minutes (until brown). -Juanita Sannar

Taco Soup

1- 1 ½ pound ground beef
1 medium onion, chopped
1 (16oz) can stewed tomatoes
1 (16oz) can corn, un-drained
1 (8oz) can tomato sauce
½-1 package taco seasoning
1 (16oz) can kidney beans, un-drained
Grated cheese
Sour cream

Brown beef with onion and drain off fat. Add the rest of the ingredients, except for the cheese and sour cream. Bring to a boil and simmer 45 minutes. Can serve with tortilla chips and garnish with cheese and sour cream. Good reheated. -Juanita Sannar

Breadsticks

2 ¼ cups water
2 tablespoons yeast
1/3 cup sugar
1 tablespoon salt
1/3 cup oil
6 cups flour
Topping:
1 cube butter
1 teaspoon garlic salt
Salad supreme

Mix together and brush on top of breadsticks; sprinkle with parmesan cheese.
Let yeast dissolve in water 10 minutes. Mix all ingredients together. Mix every 10 minutes for 50 minutes. Roll out in rectangle and cut into breadsticks. Cover in topping. Bake at 350 degrees for 10 minutes. -Ladonna Counihan

Biscuit Cheese Bread

1 pound sausage, bacon, or ham
2 rolls Pillsbury biscuits
2 cups grated cheese (any kind)
8 eggs, lightly whisked

Fry Meat, cool, and crumble. Cut biscuits into 4 pieces per biscuit; add biscuit pieces to egg, stir until covered. Add meat and cheese; stir into mix.

Pour into Pam sprayed Bundt pan (a loaf pan doesn’t work). Bake at 350 degrees for 35-45 minutes or until done. Serves 12-15. Can eat hot or good to make ahead and freeze. -Udell Smith

Pumpkin Bread

3 cups sugar
1 cup oil
2/3 cup milk
4 eggs
2 cups pumpkin (or 1-15 oz can)
3 ½ cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
½ cup chopped nuts
½ cup chopped raisins (optional)
Streusel Topping (optional)
½ cup sugar
2 tablespoons flour
¼ cup finely chopped nuts
½ teaspoon cinnamon
2 tablespoons margarine or butter, softened

Heat oven to 350 degrees. Grease and flour bottoms only of 2 (9”x5”) or 3 (8”x4”) or 6 miniature loaf pans. Line bottom of pans with wax paper.

In a large bowl, combine sugar, oil, water, eggs, and pumpkin; beat 1 minute at low speed. Lightly spoon flour into measuring cup. Level off.

Add flour, soda, salt, cinnamon, nutmeg, and cloves; blend at low speed unto moistened. Beat 1 minute at medium speed. Stir in nuts and raisins. Pour into prepared pans. (Fill pans only ½ full)

Topping (optional): In a small bowl, combine all topping ingredients until crumble; sprinkle over batter. Bake at 350 degrees for 60-75 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pans. Cool completely on wire racks. “very moist; can be make several days ahead and freezes well" -Donna Sorenson

Holiday Cranberry Salad

1 lb. raw clean cranberries
1 C. chopped nuts (walnuts or pecans)
1 1/4 C. sugar
2 big apples
1 C. small marshmallows
1 C. diced celery
1 pint whipping cream

Grind frozen cranberries and apples together. Add sugar, marshmallows, nuts and celery. Whip the cream and fold in. Chill. Colorful bright salad great for Thanksgiving.

Pumpkin Apple Muffins

2 ½ cups flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon pumpkin pie spice
2 eggs slightly beaten
1 cup pumpkin
½ cup vegetable oil
2 cups finely chopped apples
Streusel Topping
2 tablespoons flour
¼ cup sugar
½ teaspoon cinnamon
4 teaspoons butter or margarine

In a large bowl, combine first 5 ingredients. In a medium bowl, combine eggs, pumpkin, and oil. Add liquid ingredients to dry ingredients and stir just until moistened. Stir in apples. Spoon batter into 18 paper lined muffin cups; sprinkle streusel topping over batter. Bake at 350 degrees for 18-20 min or until toothpick comes out clean.

Combine flour, sugar and cinnamon, cut in butter until mixture is crumbly.- Lena Sannar

Cowboy Caviar

2 tablespoons red wine vinegar
1 ½ teaspoons salad oil
1 ½ teaspoons hot sauce
1 clove minced garlic
1/8 teaspoon pepper
Salt to taste
1 can black eye peas
1 can shoe peg corn
1 can black beans
2/3 cup chopped cilantro
2 avocados, chopped
2-4 roma tomatoes, chopped
2/3 cup green onions

Whisk vinaigrette and add to the rest of the ingredients. Serve with tortilla chips. -Ladonna Counihan

Cheese Balls

1 pound grated cheese
1 pound grated jack cheese
1 cup Ortega green chilis , chopped
½ cup chopped nuts

Mix all ingredients except nuts. Form into balls, 3-4 inches in diameter. Roll in chopped nuts. Refrigerate to store. Serve at room temperature. -Udell Smith

Cherry Bars

Pastry:

1 cup flour
½ cup real butter
3 tablespoons sugar

Mix until smooth. Best if done with hand. Spread and pack in 8 inch square pan. Bake at 350 degrees for 25 minutes.

Filling:
2 eggs, slightly beaten.

Add:

1 cup superfine sugar
¼ cup flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla
¾ cup chopped nuts
½ cup shredded coconut
½ cup quartered maraschino cherries

Mix, then spread over pastry (no need to cool). Bake at 350 degrees for 25 minutes.- Jill Hayden

Snickerdoodles

Mix thoroughly:

1 cup soft shortening, part butter
1 ½ cup sugar
2 eggs

Sift together and stir in:

2 ¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt

Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned but still soft. (These cookies puff up at first, then flatten out.) Temperature 400 degrees. Bake 8-10 minutes. Makes about 5 dozen 2 inch cookies. -Susan Ence

Old-Fashioned Sugar Cookies (soft, thick cookies)

1 cup oleo
1 ½ cups sugar
2 eggs
4 ½ cups sifted flour
2 teaspoons lemon extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sour cream

Cream oleo and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with the sour cream, mixing after each addition until smooth. Blend in flavoring. Wrap in waxed paper and chill overnight or until firm enough to roll. Roll on floured board to ¼ inch thickness Cut and place on un-greased baking sheet. Sprinkle with additional sugar and bake at 375 degrees about 12 minutes. Makes 5 dozen cookies. -Susan Ence

Dangerous Chocolate Cake-5 minute chocolate mug cake

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons vegetable oil
3 tablespoons chocolate chips
Small splash of vanilla extract
1 large mug

Add all the of the dry ingredients to a mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and the vanilla. Put the mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little and tip onto a plate if desired. Eat! This cake could serve two but you don’t have to share!

Stuffed Zuchini Boats

5-6 small zucchinis
½ cup carrots, thinly sliced
½ cup celery
½ cup onion
½ cup mushroom
2 tablespoons olive oil
2 cups cooked rice
2 cans mushroom soup
1 pound ground beef
1 cup cheddar cheese
½ teaspoon salt
¼ teaspoon pepper

In a large saucepan, sautee carrots, celery, onions, and mushrooms in oil. Cut ends off of each side of the zucchini. Cut in half and cut the half length wise. Scoop out seed with a mellon baller.
Blanch in boiling water for 5 minutes. Place in 9x13 pan, sprayed with Pam. Brown hamburger and cook rice. Add veggies and two cans of mushroom soup. Stuff each zucchini.
Sprinkle with cheese. Bake at 350 degrees for 20-30 minutes until heated thoroughly. -Barbie Squires

Yummy Cheese Ball

1 package ranch dressing mix
1 package cream cheese
½ cup milk
½ cup mayonnaise
1 bag shredded Colby jack cheese (about 2 cups)
1 bag shredded cheddar cheese (about 2 cups)

Mix dressing mix, cream cheese, milk and mayonnaise with hand mixer (will still be lumpy). Add shredded cheese. Form into a ball. Refrigerate. (I like to make this the night before so it can have time to firm up.) This makes one large ball or 2 small balls.

Cowboy Caviar

4 tablespoons red wine vinegar
1 teaspoon hot sauce
1 clove garlic, minced
1/8 teaspoon pepper
*Mix for sauce*
1 can black beans
1 can 11oz corn (I like niblets)
2/3 cup thinly sliced green onions
¼ cup diced cilantro
½ pound roma tomatoes, diced (about 4-5)
2 firm avocados, diced
Salt to taste

Cut avocados and put dressing over it. Mix everything else and add. Stir gently so avocados don’t mush. Serve with tortilla chips. This is a yummy alternative to salsa. -Dawn Roberts

Clam Chowder

10 medium potatoes
3 cans clam juice
2 cans chopped clams
1 pound bacon
1 large onion
2 cans creamed corn
2 cups half and half
1 cube butter
Instant potatoes
Thyme

Peel and cut potatoes. Boil in clam juice. Fry bacon until crisp. Saute onion in bacon grease. When potatoes are fork tender, add undrained clams, crumbled bacon, onions, cream corn. Simmer for at least one hour. Add butter and half and half. Heat but do not boil. Add instant potatoes to desired thickness. -Shirley Law

Banana Nut Bread

3 large mashed bananas
½ cup vegetable oil
2 eggs
1 cup sugar
2 cups flour
¼ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
½ cup chopped walnuts

Mix eggs, bananas, and vegetable oil together. Then add sugar, flour, salt, baking soda, baking powder, vanilla, and walnuts. Mix together. Put in greased loaf pan and bake at 350 degrees for 1 hour. Makes 2 small loaves or 1 big one. (We skip the walnuts for Jake and add milk chocolate chips instead.)

Moist and Rich Carob Bread

½ cup carob powder
2 large eggs
¾ cup mashed banana
½ cup water
1/3 cup vegetable oil (can be reduced or omitted)
1 teaspoons vanilla extract
1 ¾ cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup chopped walnuts

In mixing bowl, beat carob powder, eggs, and banana. Add water, oil, and vanilla. Beat well. Stir in flour, baking powder, baking soda, and walnuts. Beat well and pour batter into oiled 9x5 inch loaf pan. Bake at 325 degrees for 45 minutes or until knife inserted in center comes out clean. Cool on a wire rack before slicing.

Oh Henry Bars

1 cup light Karo syrup
1 cup sugar
1 cup “chunky” peanut butter
5 cups Rice Krispies (or any cereal)
1 cup coconut (optional)

Mix sugar and Karo together and heat in microwave 3 minutes until sugar dissolves. Add peanut butter to hot syrup and stir. Mix dry ingredients. Pour syrup over and mix well. Spread in 9x13 inch pan.
Melt 1 large package (2 cups) chocolate chips with 2 tablespoons shortening in microwave. Stir. Spread melted chocolate on top. Score while warm.

Triple treat

2 cubes margarine
½ cup unsweetened cocoa
2 cups sugar
4 eggs
1 teaspoons vanilla
1 ½ cups flour
1 cup chopped nuts
1 (10 ½ oz) package miniature marshmellows

Mix together margarine and sugar. Add vanilla and eggs, mix together. Add cocoa and flour and mix well. Add nuts and bake in 350 degree oven on greased pans (one 9x12 inch and one 8x8 inch or 1 large cookie sheet with high sides) for 20-30 minutes, until done. When brownie mix is done, turn off oven, top brownies with package of marshmallows and put back in oven until marshmallows become puffy (just a few minutes). Cool and top with topping mix. Cut when cooled completely.

Topping mix

1 cube margarine
½ cup canned milk, remove 1 tablespoon
1 box powdered sugar
1/3 cup cocoa
1 cup nuts
1 teaspoon vanilla

Heat margarine and milk until melted. Pour over remaining ingredients and mix until smooth. Put over marshmallows and spread. -Jennifer Myers

Breakfast Apple Cobbler in a Crock-pot

4 medium sized apples peeled
1/4 cup honey
1 tsp. cinnamon
1 tsp. butter, melted
2 cups granola cereal

Spray inside of crock-pot with nonstick cooking spray. Place apples in the slow cooker and mix remaining ingredients. Cover and cook on low for 7-9 hours or on high for 2-3 hours

Serve with milk. Makes 4 servings.

Tamale Casserole Supreme

1 pound ground beef
1/2 pound chorizo (Mexican sausage)
1 -14 1/2 ounce can whole kernel corn
1 can Ro-tel tomatoes cut up
3 1/2 ounces sliced black olives
1 tbsp. seasoning salt
1 pkg taco seasoning mix
1 egg well beaten
1 1/4 cup cornmeal
1/2 grated jack or cheddar cheese

Brown beef and chorizo together. Drain most of fat. Pre-mix egg, milk and cornmeal. Put all the other ingredients except cheese into crock-pot (Including meat). Mix thoroughly. Place egg, milk, cornmeal mixture on top. Cook 5-6 hours on High or 10-12 hours on Low.

Add cheese 5-10 minutes before serving.

Creamy Italian Chicken

4 boneless chicken breast halves
1 envelope Italian salad dressing mix
1 cube butter
1/2 cup water
8 ounces cream cheese
1 can condensed cream of chicken or cream of mushroom soup undiluted
1 - 4 ounce can mushroom stems and pieces drained

Place chicken in bottom of crock-pot. Combine salad dressing mix and water. Pour over the chicken. Cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms, pour over chicken. Cook one hour longer, or until juices tun clear. Serve over pasta.

BBQ Pork Sandwiches

1 Tbsp. vegetable oil
3 1/2 pound boneless pork shoulder roast netted or tied
1 can (10 1/2 ounces) Campbell's condensed French onion soup
1 cup ketchup
1/4 cup cider vinegar
3 Tablespoons packed brown sugar
12 round sandwich rolls or hamburger buns

Heat the oil in a 10 inch skillet over medium high heat. Add pork and cook until brown on all sides. Stir ketchup, vinegar and brown sugar together in a 5 quart slow cooker. Add pork roast and turn to coat. Cover and cook on Low for 8-9 hours or on high for 4-5 hours until pork is fork tender.

Remove from cooker and place on cutting board. Let stand 10 minutes. Using two forks, shred pork and return to cooker. Divide the pork and sauce mixture among the rolls.

Swiss Chicken YUM-YUM!!!

5 Chicken breasts, split, skinned and boned
Salt
1 cup fine bread crumbs
2 beaten eggs
oil
3 Tbsp. butter
1 tsp. salt
1/4 cup flour
2 1/2 Milk
1/4 cup lemon juice
1 cup shredded Swiss cheese
1 avocado, sliced
1 tomato, sliced

Pound chicken 1/4 inch thick between waxed paper with mallet. Sprinkle with salt. Dip in beaten eggs and bread crumbs. Brown in 2 Tbsp. oil for two minutes on each side, (add more oil if needed) then set chicken aside. In pan melt butter. Add salt, pepper, and flour. Add milk, all at once and cook until thick. Remove from heat and add lemon juice. Pour half of sauce into 9 x 13 pan. Add chicken. Cover with remaining sauce. Bake, covered at 350 degrees for fifty minutes. Sprinkle with cheese, avocado, and tomato then cook for two minutes longer. Makes about ten servings.

Family's Favorite!

Mindy's Chicken Enchiladas

1 whole Chicken
or
2 to 6 chicken breasts
3 Med Onions
1 Bell pepper (grated)
1 can cream of chicken soup
1 small carton sour cream
1 small can mild diced chilies
1 pkg corn tortillas
1 pkg Monterey Jack cheese (grated)
1 envelope Enchilada sauce

Coarsely chop one onion, add 1 tsp. salt and cook chicken until tender. Shred chicken into bite sized pieces. Chop 2 onions and add to shredded chicken along with Bell pepper, soup, sour cream, chilies, and 2/3 of grated cheese. Mix together well.
Prepare Enchilada sauce as directed. Dip tortillas into Enchilada sauce one at a time, place 1/2 cup chicken mixture on each tortilla, roll up each tortilla and place into rectangular baking dish. Repeat until all the chicken mixture and tortillas are used.
Sprinkle the remaining cheese over the enchiladas, then pour the remaining enchilada sauce over the cheese. Bake uncovered in 350 degree oven for twenty minutes.

Whipped Potatoes

1 cup Margarine or Butter
1 - 8 oz. cream cheese
1 tsp. seasoning salt
1 tsp. salt
1 tsp. onion salt
1/2 tsp. pepper
5 ob cooked (boiled) potatoes - peeled

While hot put in mixer and whip.

Rosemary Mashed Potatoes and Yams with Garlic and Parmesan

Prep time: 20 min.
Cook time: 1 hr. 35 min.
Serves: 10

Ingredients

8 cloves garlic
3 tablespoons olive oil
1 1/2 pounds potatoes, peeled and cubed
1 1/2 pounds sweet potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter
1/2 teaspoon dried rosemary
1/2 cup grated Parmesan cheese
salt to taste
ground black pepper to taste

Directions:
1. Preheat oven to 350 degrees . Put garlic in a small ovenproof bowl and drizzle with olive oil. Roast for 30 minutes, until very soft. Cool, peel, and reserve oil.

2. Cook potatoes and yams in a large pot of salted water until tender, about 20 to 30 minutes. Drain, reserving 1 cup liquid.

3. Place potatoes in a mixing bowl. Add milk, butter or margarine, rosemary, garlic, and reserved olive oil. Mash until smooth as desired, adding reserved cooking liquid as needed. Mix in 1/4 cup cheese. Salt and pepper to taste. Transfer to a buttered or oiled 8 x 8 x 2 inch baking dish. Sprinkle with remaining cheese.

4. Bake for 45 minutes, until heated through and golden on top.

Wonderful Dish!

Cranberry Mellow Dessert

16 oz. can whole-berry cranberry sauce
8 oz. can crushed pineapple, drained
2 cups whipped topping
2 cups miniature marshmallows
1 tsp. lemon juice

In a large bowl, combine the cranberry sauce, marshmallows, pineapple, and lemon juice. Fold in whipped topping. Transfer to a serving dish. Cover and refrigerate until serving time.

Pumpkin Pudding

1 small can pumpkin
1 small package sugar free vanilla pudding
1 tsp. pumpkin pie spice
1 small tub fat free cool whip

Mix all ingredients together, chill and enjoy.

Crustless Pumpkin Slices

1 large can pumpkin
4 eggs slightly beaten
1 1/2 cups sugar
1 tsp. salt
1 tsp. ginger
1 tsp. nutmeg
2 tsp. cinnamon
3 1/3 cups evaporated milk

Mix ingredients in the order given. Pour into a 9X13 pan that has been greased and dusted with corn meal. Sprinkle 1/2 box of dry yellow cake mix over top of pumpkin mixture. Sprinkle chopped nuts (if wanted) over that. Next, melt 1 cube of butter and pour over last. Bake at 425 degrees for 15 minutes. Reduce temperature to 350. Bake for 45 minutes longer. Cool. Serve with whipped cream.

Cake Mix Pumpkin Dessert

1 box yellow cake mix
1/2 cup butter
1 egg

Mix cake mix, butter, and egg. Reserve 1 cup mixture for topping. Press the rest into bottom of 9X13 pan.

FILLING
2 cups pumpkin
1 tsp. vanilla
2 1/2 tsp. pumpkin pie spice
1/2 cup brown sugar
salt
2 eggs
1/3 cup milk
1/2 cup sugar

Mix and pour over crust.

Topping: Mix reserved cake mix mixture with 1/4 cup butter and 1 tsp. cinnamon. Sprinkle over top. Bake at 350 degrees for 1 hour and 5 min. Serve with whipped cream or ice cream.

Pumpkin Squares

2 cups pumpkin
4 eggs
1 cup oil
2 cups sugar
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon

Mix pumpkin, eggs, oil, vanilla. Then mix all the dry ingredients together and slowly add to the wet. Pour into ungreased cookie sheet and bake at 350 degrees for 20-25 minutes. Cool before frosting.

FROSTING
2 lbs. powdered sugar
8 oz. softened cream cheese
1 cube butter, melted
4 Tbs., or more of canned milk
1 tsp. vanilla

Cream together and frost the cooled bars. Top each square with a walnut half or a candy pumpkin.

Mandarin Orange Pineapple Cake

1 package golden butter cake mix
11 oz. can mandarin oranges (do NOT drain juice)
3/4 cup oil
4 eggs
1 tsp. orange extract

FROSTING
13 1/2 oz. cool whip
3 oz. instant vanilla pudding (dry)
20 oz. can crushed pineapple


Mix cake mix with mandarin oranges and juice and oil. Add eggs one at a time. Mix well. Grease and flour 3 8-inch cake pans. Divide batter evenly between pans. Bake at 350 degrees for 20-25 min. Cool thoroughly.
Mix cool whip, pudding and crushed pineapple with some juice. Return to refrigerator for 10 min. Frost cake and keep refrigerated.

Carrot Cake

2 cups flour
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
2 cups sugar
1 cup cooking oil
4 1/2 cups grated carrots
4 eggs lightly beaten
1/2 cup nuts
1 cup raisins

Preheat oven to 350 degrees. In a large bowl mix flour, soda, salt, cinnamon, and sugar together. Add oil carrots, eggs and nuts. Pour batter into a greased 9X13 pan and bake for 50-60 min. or pour into 2 greased round cake pans and bake for 30-40 min.


CREAM CHEESE FROSTING

Cream together:
8 oz. cream cheese
1 stick butter

Add:
1 lb. package powder sugar
2 tsp. vanilla

Chicken Crepes

Crepes:
4 eggs
1/4 tsp salt
2 Cups flour
2 Cups milk
1/2 Cup melted butter
In medium mixing bowl, combine eggs and salt. Gradually add flour alternately with milk, beating with electric mixer or whisk until smooth. Beat in melted butter.
Refrigerate batter at least 1 hour. Cook on upside-down crepe griddle or in traditional pan. This is one of the thicker batters. You may want to add 1 to 2 Tbls of milk or water for thinner crepes in traditional pan. Makes about 30-35
Chicken filling:
1/4 Cup butter
3/4 Cup sliced mushrooms
1/2 Cup chopped green onion
2 1/2 C diced cooked chicken
1/2 C sherry (you can omit)
1/2 tsp. salt
dash of pepper
Heat butter in large skillet, add mushrooms and onions. Stir fry until onion is golden brown. About 10 minutes.
Add chicken, wine, salt and pepper. Cook over high heat until no liquid remains. Remove from heat.
Crepe Sauce
1/4 Cup flour
2/3 Cup sherry (can omit)
1 Cup condensed chicken broth,undiluted
2 Cups cream
1/2 tsp salt
1/8 tsp white pepper
1/2 Cup grated Natural Swiss Cheese (2 ozs)
In medium saucepan. Blend flour with sherry. Stir in chicken broth, cream, salt and pepper.
Over medium heat bring to a boil. Stir constantly. Reduce heat and simmer for 2 minutes. Add 1/2 of sauce (2cups) to chicken and stir in.
Put 1/4 cup filling on each crepe. Roll up and place seamside down in buttered 3 quart pan. Pour sauce over top, sprinkle with cheese on top. Bake at 425 degree for 15 minutes serves 6-8

JJ's Pound Cake

Sift together and set aside
3 Cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
In Mixing bowl
1 Cup butter
2 Cup Sugar
4 Eggs unbeaten
1 tsp. vanilla
1 tsp Lemon extract or 1 tsp grated lemon rind
1 Cup buttermilk
Beat butter, sugar, eggs, vanilla and lemon or lemon rind for 2 1/2 minutes scraping bowl while beating. Add sifted flour mixture alternately with 1 cup buttermilk. Scrape bowl while beating, beat only enough to blend well about 2 1/2 minutes.
Pour in greased-floured pans Bake at 350 for 1 hour or until toothpick comes out clean.



Pour in grease-floured *pan(s) Bake at 350 for 1 hour and10 minutes
*

Carrot Cake

2 Cups sugar
2 Cups flour
2 tsp. cinnamon
2 tsp. baking soda
4 eggs
1 1/4 Cup oil
3 Cups grated carrots
1/2 tsp. salt
Mix everything together scraping sides of mixing bowl.
Pour into a 13 x 9 inch or 2 rounds
Bake at 350 degree for 30 minutes
Frosting:
1/2 cup of milk (use more or less if needed)
1 lb powder sugar (1 box)
1 8 oz cream cheese
1 cube of butter
1 small pkg of coconut
1 cup chopped nuts (any will do)
Mix butter, sugar, and milk until smooth. You may need more or less milk.
Frost cake when cooled top with coconut and nuts.

Leek Soup

6-8 potatoes diced
1 bunch leeks, Cut into 1 inch cubes
Mainly white part & little of green part.
Boil in 9 cups water until tender.
Salt and pepper to taste. Puree, then add 1 cup milk & 6 Tbl butter.

Simmer about 1 hour. Let stand for 2 hours. Serves 8

Corn Chowder with Fresh Herbs and Smoked Ham

2 cans (14 1/2oz each) chicken broth
1/2 Cup finely chopped onion
1 medium carrot, finely chopped
1 bay leaf
1 sprig each fresh thyme and tarragon
2 cans (16oz each) whole potatoes, drained 2 cans (16 or 17 oz each) whole kernel corn, drained
1/2 Cup half nd half
2 canned pimentos, drained and diced 3 Tbl chopped parsley
1 Cup (4oz) julienne-cut smoked ham

In 3 quart saucepan combine broth, onion and carrot. Tie together bay leaf and fresh herbs to make bouquet garni. Add to saucepan and bring to boil; reduce heat and simmer 10 minutes. Remove herbs. Dice enough of the potatoes to make 1 cup; set aside. Add the remaining potatoes and 1 can of the corn to the saucepan; puree with electric blender in batches until smooth. Return to saucepan. Bring to boil, reduce heat and simmer 5 minutes. Stir in pimentos and parsley. Season with pepper, if desired. Ladle into bowls, garnish with ham and additional chopped parsley. Makes 6 servings ( 8cups)

Chocolate Passion Truffles

GANACHE (Center)
1 lb. Guittard dark chocolate chips or candy melts
6 oz. dark chocolate, coarsely chopped
1 cup heavy whipping cream

Melt chocolate chips in microwave on high for one minute, stirring at 15 second intervals. Add one half cup whipping cream. Stir thoroughly. Add remaining whipping cream. Stir thoroughly. Add coarsely chopped chocolate. Stir thoroughly. Chill until firm, (half an hour). Roll into 1 to 1 1/2 inch balls and chill again for 15 to 20 minutes.
Makes 12 to 15 centers.

OUTER COATING
1 lb. Guittard dark chocolate chips or candy melts

Melt chocolate chips in microwave on high for one minute, stirring at 15 second intervals. Set aside two Tablespoons of melted chocolate. Cool remaining chocolate slightly, (1 to 2 minutes). Working rapidly, drop center into coating. Cover entire center. Lift out with candy spoon. Draw spoon across rim of bowl to remove excess chocolate; drop onto waxed paper; bring "string" of chocolate across top. (If chocolate becomes too stiff, heat slightly). Allow coating to harden, (15 minutes).

Fill pastry bag with 2 Tablespoons of melted chocolate. Using writing tip, lace lightly over truffles in a crisscross pattern. Place finished truffles in candy cups, using cotton gloves to prevent fingerprints or melting. May be stored, covered at room temperature for up to 3 weeks.
Makes 12 to 15 truffles.

Pumpkin Cake in a Jar

2/3 cups shortening
2 2/3 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water
3 1/2 cups water
1 1/2 tsp. salt
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. cloves
1 tsp. cinnamon
2/3 cups chopped walnuts

Sterilize 8 wide mouth pint jars. Grease with shortening. Cream shortening and sugar together. Mix remaining ingredients. Put in jars and on baking sheet and fill about 1/2 full with cake batter.

Bake at 325 degrees for 45 minutes or until toothpick comes out clean. Put clean, hot lids on jars as they come out of the oven. Screw on the jar band and let cool 24 hours. The lids seal as the bread cools.

Caramels

1 cup butter
2 1/4 cups packed brown sugar
1 14 oz.-can sweetened condensed milk
1 cup light corn syrup
1 tsp. vanilla

Generously butter a 9X9X2" pan; set aside. In a heavy 3 qt. saucepan melt the butter over low heat. Add sugar, sweet milk, and corn syrup; mix well. Cook over medium heat, stirring occasionally, to 248 degrees (firm ball stage), for 15 to 20 minutes (mixture should boil gently over entire surface). Remove from heat and stir in vanilla. Pour into buttered pan. When cool cut into squares with a wet sharp knife. Wrap each in wax paper or clear plastic wrap. Makes about 2 3/4 lbs. These are really good with pecans added.

Carob-Carob Chip Cookies

Blend:
1/2 cup mashed banana (about 1 medium)
1/2 cup oil (you may use less)
2 eggs
1/2 tsp. vanilla extract

Stir in:
1 1/2 cups whole wheat flour
1/2 cup carob powder
1 cup rolled oats or granola
1/2 tsp. baking soda
1 1/2 cups unsweetened carob chips
2 cups chopped nuts, if desired

Mix well. Drop batter by teaspoonfuls onto greased baking sheets. Bake at 350 degrees for about 10 minutes or until firm to the touch. Cool on wire racks.

Cheesecake

Crust:
3 cups of crushed graham crackers (about 2 1/2 packages)
6 Tbl. of melted butter
1 cup toasted coconut
1/2 cup ground pecans

Mix all ingredients in a 12 Inch springform pan. Pat mixture on the sides and bottom of pan. Put in the refridgerator for 30 minutes.
Filling:
4 8oz package of cream cheese. (soften)
1 1/2 Cups of sugar
4 eggs
1 tsp. vanilla extract (or orange or lemon)
1 Tbl lemon rind (or orange)

*Mix cream cheese and sugar until fluffy. Add eggs one at a time, then extract and rind. Mix well Scraping sides occassionally.
*Pour mixture into crust lined pan. Bake at 350 degree for about 1 hour and 10 minutes.
Place a baking pan of water under the rack of the cheese cake while cooking.
*Let it cool down then put it into the refridgerator until cold. Best when in the refridgerator over night.

Topping can be strawberries, mixed fruit in their own syrup. Or a can of cherry pie filling

Chocolate Fondue

12 oz of dark chocolate (chips or roughly chopped if from a block)
8 oz of heavy cream
a pinch of salt
Dippables such as strawberries, banana pieces cut into 1 inch chucks, dried apricots, candied ginger, apple pieces

Method

1. Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated.
2. Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.
3. Arrange the dippables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other diappables into the hot melted cream chocolate mixture. Eat immediately.

If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though and you may need to start a new pot.

Fast & Easy Rocky Road Fudge

1 12 oz pkg. semi sweet chocolate chips
1 12 oz pkg. butterscotch chips
1/2 Cups peanut butter


Mix these ingredients in medium saucepan, until the chips are melted over low heat - stir
Take off heat and add 3 cups of mini marshmallows
1 cup salted peanuts. Mix well
Spread on a foil covered pan. Let set until firm.

Pumpkin Cake

1 29 oz can pumpkin
3 eggs
4 tsp pumpkin pie spices
1 can evaporated milk
1 cup sugar
1/2 tsp salt
1 box of yellow cake mix

Mix first 6 ingredients together and pour into a greased and floured 9x13 baking pan.
Sprinkle one box of yellow cake mix on top
Drizzle one cube melted butter over the cake mix
Sprinkle with chopped nuts
Bake at 350 degree for 60 minutes

Black Forest Mini Cheesecakes

18 to 24 vanilla wafer cookies
2 packages (8oz each) cream cheese, softened
1 1/4 Cups sugar
1/3 Cup Hershey's Cocoa
2 Tbl. all purpose flour
3 eggs
1 container (8oz) dairy sour cream
1/2 tsp almond extract
Sour Cream Topping (recipe follows)
Canned Cherry Pie Filling, chilled

1. Heat oven to 325 degree Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat side down) in bottom of each cup.
2. Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.
3. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon sour cream topping on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling, cover; refrigerate leftover cheesecakes. 1 1/2 to 2 dozen cheesecakes.
Sour Cream Topping: Stir together 1 container (8oz) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.

Best Chocolate Chip Cookies Every!

1 Cup shortening (butter flavor is good)
3/4 Cup brown sugar
3/4 Cup sugar
2 eggs
2 tsp. hot water
1 1/2 Cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 1/2 Cups oats
1 regular size package of semi sweet chocolate chips
3/4 Cup chopped pecans (or any nut)

1. Sift flour, salt and baking soda together
2. Cream together shortening, sugars and eggs. Add hot water and vanilla, mix well.
3. Mix in flour mixture, then oats, chocolate chips and nuts.
4. Scoop amount of dough with spoon and place on a ungreased baking sheet.
5. Bake at 350 degree for approximate 12 minutes.

Snickerdoodles

2 3/4 Cups all purpose four
1/4 Tsp. salt
1 Tsp. baking soda
1/2 Cup unsalted butter, room temperature
1/2 Cup Shortening
1 1/2 Cups granulated white sugar
2 large eggs
2 Tsp. pure vanilla extract
2 Tsp. cream of tartar
2 Tbsp. sugar
2 tsp. ground cinnamon

In a large bowl whisk together the flour, salt, and baking powder.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one hour).

Preheat oven to 400 degrees and place rack in the center of the oven. Line two baking sheets with parchment paper.
Shape the dough into 1 inch round balls.
Coating: In a large shallow bowl mix together the sugar and cinnamon.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches apart. Then, using the bottom of a glass gently flatten each cookie to about 1/2 inch thick.
Bake the cookies for about 8-10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.
Can store in a airtight container, at room temperature, for about 10-14 days.
Makes about 6 doz.

Baked Beans

1 (1 lb. 15 oz.) can pork and beans
1/2 cup chili sauce
1/3 cup brown sugar
3 Tablespoon chopped onion
2 Tablespoons green pepper, chopped
1/2 tsp. salt
3 slices of bacon, cut in small pieces, ham can be used in place of bacon

Combine all ingredients. Bake at 350 degrees for 45 minutes in an uncovered dish.

Leftover Turkey Casserole

2 boxes Stovetop Stuffing
2 cups cooked turkey
gravy
mashed potatoes
1 cup cheddar cheese

Cook stuffing according to package directions. Place in bottom of 9X13 pan. Top with Turkey. Cover with gravy then mash potatoes and sprinkle with cheddar cheese. Cook at 350 degrees for approximately 25 minutes until heated through.

Turkey Casserole

bite size pieces of leftover turkey
2 cans cream of chicken soup
2 cups sour cream
1 large bag mixed veggies (defrosted, cauliflower, broccoli, carrots, yellow squash)
1 package frozen corn
1 package Stovetop stuffing
1/4 cup butter

Place bite size pieces of leftover turkey to cover bottom on 9X13 pan. Mix together cream of chicken soup and sour cream. Pour over turkey. Place defrosted veggies over turkey mixture. Top veggies with frozen corn and then with Stovetop.

Spread butter on top. Bake at 350 degrees covered for about 20 minutes. Then remove cover, bake 20 minutes until top is crunchy.

Turkey and Broccoli

1/2 cup sour cream
1 can mushroom soup
powdered garlic
salt and pepper to taste
1 tablespoon vinegar
1/2 cup nippy cheese, grated
1/2 cup mayonnaise
1 tablespoon lemon juice
3 cups turkey
2 cups broccoli
cooked rice

Put sour cream and soup in a pan to heat. Add pinch of garlic, salt, vinegar, and cheese. Stir slowly until cheese is melted and quite thick. Do not boil. Add mayonnaise and stir well. Add turkey and broccoli and heat through. Serve over rice.

Turkey Broccoli Quiche

1 - 9 inch pie shell, unbaked
3/4 cup fresh broccoli
2 Tablespoons finely chopped onion
1 Tablespoon butter
3/4 cup cooked turkey
1/2 cup shredded swiss cheese
3 eggs
1 1/4 cup half and half
1 teaspoon curry powder
1 teaspoon salt

In large skillet, over medium heat, cook broccoli and onion, stirring frequently, until tender. Drain. Sprinkle broccoli, onion, turkey, and cheese into pie shell.

In a medium bowl, beat eggs slightly. Beat in half and half, curry powder and salt. Pour egg mixture over turkey mixture. Bake at 435 degrees for 15 minutes or until a knife inserted into center comes out clean.

Best Yet Pot Roast

4-5 lb. beef surloin pot roast
3 Tbsp. lard or oil
1 Tbsp. salt
1/2 tsp. pepper
1 Tbsp. basil
1 tsp. oregano
1 tsp. rosemary
1/2 tsp. thyme
1/2 tsp. cumin
1 Cup water

Brown pot roast on all sides in lard or oil. Pour off drippings. Mix salt and seasonings in a cup, add water and stir, then pour over roast. Add water, cover tightly and cook slowly for three to three and one half hours or until tender. Thicken liquid for gravy. Serves 8-10.

One of our very favorites!

Hawaiian Chicken

4 to 6 Chicken breasts (or any section of chicken)
1 Can cream of chicken soup
1 small can crushed pineapple
1 green pepper (Bell) cut in rings
1/4 cup flour
1/2 to 1 tsp. salt
dried onion flakes to taste

Shake chicken and flour mixture together in bag. Brown chicken in small amount of hot oil. Place chicken in baking dish. Mix cream soup, onion flakes and pineapple, then pour over chicken. Cover and seal baking dish with aluminum foil. Cook in 400 degree oven for twenty minutes. The last ten minutes of cooking, stir in the green pepper rings and return to oven. You can use a second can of soup if you want more gravy. You can also use a larger can of pineapple if you like a stronger pineapple flavor. Serve over mashed potatoes or noodles.

Chicken Cacciatore

1/2 cup flour
2 tsp. salt
3 lb. chicken
1/2 cup oil
1/4 cup chopped onion
1 Clove chopped garlic
1/4 cup chopped carrot
1/4 cup sherry or white wine
Few sprigs parsley
1 bay leaf
1 can whole tomatoes (28 oz.)
1 pkg. Rotelle noodles (12 oz.)
Salt and pepper to taste

Dredge cut up chicken in flour with 1 tsp. salt. Brown in oil. Saute onions, garlic, carrot, parsley and bay leaf in large saucepan. Add cut up tomatoes and juice, pepper and 1 tsp. salt. Bring to boil. Add chicken and wine. Simmer thirty to forty minutes until chicken is tender. Cook Rotelle as directed (14 minutes) and drain. Pour sauce over Rotelle and arrange chicken on top, or stir all together. Serves 6.

Vegetable Fiesta Skillet Supper

Prep Time: 25 minutes

1 cup chopped carrots
1/2 cup chopped onion
1 small zucchini, halved lengthwise, cut into 1/4-inch-thick slices (3/4 cup)
1 small yellow summer squash, halved lengthwise, cut into 1/4- inch-thick slices (3/4 cup)
1 (15.5-oz.) can Green Giant or Joan of Arc Kidney Beans, drained, rinsed
1 (11 oz.) can Green Giant Mexicorn whole Kernel Corn, Red and Green Peppers, undrained
1 (8oz.) can tomato sauce
1/2 cup Old El Paso Medium Thick 'n Chunky Picante
1/4 cup water
4 teaspoons Old El Paso Taco Seasoning
Mix (half of 11/4-oz. pkg.)
4 oz. (1 cup) shredded Cheddar Cheese

1. Sprayer large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add carrots and onion; cook and stir 8-10 min. or until vegetables are crisp-tender, adding 2 to 3 tablespoons water if necessary to prevent sticking.

2. Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat to medium-low; cover and simmer 5 to 7 minutes, stirring once. Remove from heat. Sprinkle with cheese. Cover; let stand until cheese is melted. 6 (1 cup) servings.

Wonderful! Even grand kids love this veggie Dish!

Southern White Beans and Ham

1 cup White Beans
1 yellow onion - diced
1 red Pepper - chopped
5-6 cloves of garlic
3 smoked pork chops or ham (as much as you like)

1. Partially cook beans

2. Add chopped onions, pepper and garlic

3. Cut shops or ham into small pieces and brown. Add to beans. Put a little water into hot browning pan and add to beans.

4. Simmer all until veggies are cooked and juice thickens

Serve with corn bread

Recipe by: Patricia Pomeroy Durrett (Audrey's sister)

Mother's Macaroni and Cheese Dish

1 Macaroni and cheese dinner (I use Kraft or Velveeta Deluxe)
1/2 Cup Milk
1/2 to 1 Cup Sour Cream
1 small can sliced olives
Dried onion flakes to taste
2 or 3 sliced green onions
3 or 4 slices bread, buttered and cubed
1/2 to 1 cup grated cheese
4 wieners, sliced and browned in a pan

Prepare macaroni and cheese dinner as instructed on box. Stir in milk, sour cream, olives, onions, and wieners. Pour into backing dish and cover with grated cheese. Cover cheese with cubed bread. Bake in 400 degree oven for twenty minutes.

Mexican Macaroni and Cheese

Prepare Macaroni and Cheese dinner as instructed. Stir in 1/2 cup chopped green or red Bell pepper, 1/2 cup sour cream, 1 small can sliced olives, 1/2 to 1 cup salsa. Serve Hot.

Garlic Cheddar Chicken

Prep time: 15 minutes
Cook Time: 40 minutes
Ready in: 55 minutes
Yields: 8 servings

Ingredients:
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

Directions:
1. Preheat oven to 350 degrees F (175 degrees C)
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9X13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Poppy Seed Chicken

Ingredients:
4 Cooked Chicken Breasts (cubed)
1 small can cream of chicken soup
1 cup of Sour Cream
2 pkg. Ritz Crackers
1 stick of Butter or margarine
2 Tablespoons poppy seeds

Instructions:
Pre-heat oven to 350 degrees.
Cook Chicken let cool and cut up into 1/2 inch cubes. In a 9 X 13 pan, put chicken in the bottom of the pan add cream of chicken soup and sour cream. Stir around in the pan. Cook for 20 minutes. In another bowl crunch up the Ritz crackers and leave small pieces. Melt butter. In a bowl combine poppy seeds, crackers and melted butter. Mix and place over the hot creamy chicken. Cook 10 more min. until golden brown.

Rice Ground Beef Casserole

1 cup uncooked rice
1 can whole kernel corn
1/4 cup chopped onion
1 lb. ground beef
3 cans tomato sauce
1 2/3 cup water
1 tsp. Worcestershire sauce
1 or 2 cups grated cheese
1 small green chili pepper, chopped fine

Put into a 2 quart baking dish with tight fitting lid, rice, corn, salt and pepper to taste, onion, ground beef(uncooked broken into small pieces), tomato sauce, water, chili pepper, Worcestershire sauce. Mix up well and bake 1 1/2 hours at 350 degrees. Top with cheese and bake until cheese is melted and bubbly, about 10 or 12 minutes with lid off.

Mexican Casserole

1 clove Garlic, chopped
1 lb. hamburger

Brown meat, add onions and garlic. Drain off fat.

1 doz. tortillas
1 (no. 2) can tomatoes, mashed
2 (no. 2) cans kidney beans
1 (no. 2) can chile without beans
2 tsp. salt
1/2 tsp. pepper
1 tsp. chili pepper

Mix well. Put layers tortillas and a layer of meat topped with 1 cup cheese (grated). Bake 30-45 minutes at 350 degrees.

Taco Casserole Dish

1 pkg. Fritos corn chips
1 lb. ground beef (chuck)
1 can enchilada sauce
1 can tomato sauce or paste
1/4 lb. cheese, grated
1 small can chopped mushrooms
1 small can pitted olives
1 onion, chopped

Heat sauces, soften Fritos in it. Do not brown meat. Put ingredients in layers, starting and ending with the Fritos. Bake at 350 degrees for 60 minutes until bubbles appear on top.

Orange Toasted Almond Muffins

7 1/2 cups flour
3 cups sugar
10 1/2 tsp. baking powder
1 1/2 tsp salt
2 1/4 cups carnation evaporated milk
1 1/2 cup water
1 cup oil
3 eggs
3 Tablespoons grated orange peel
3/4 tsp almond extract
3 cups chopped almonds, divided

For glaze:
3 cups powdered sugar
6 Tablespoons Orange Juice

Beat 30 seconds. Fold in 3/4 of almonds. Bake at 375 degrees for 18 min. Let cool, glaze and sprinkle remainder of almonds.

Apricot Raspberry Jam

A Little different Jam - Great Taste

5 c. apricots
2 c. raspberries
2 c. pineapple or a 20 oz can with juice
(Blend each ingredient before adding to pot)

7 c. sugar
Bring to a boil and cook for 20 min,
Turn of heat
Add 9 oz. raspberry jello
Put in jars and process for 30 minutes.

Broccoli Soup

1 Bunch Broccoli (steamed and chopped)

3 Carrots (chopped)
1 Onion (chopped)

Cover the carrots and onion with water and boil until tender. Drain off water, puree vegis in a blender and re-add water.

In a large pan melt 1/2 cup butter. Add 1/2 cup flour, stir, add 4 cups milk. Stir until thickened. Add pureed vegis and broccoli, add salt, pepper and garlic salt to taste.