Member Recipes
Casserole
1 lb. ground beef
1/2 cup chopped Onion
1/2 cup chopped green pepper
1 cup chopped celery
1 (5 oz) pkg. egg noodles
1 8 oz can tomato sauce
1 can corn (drained)
2 Tbs chili powder
salt & pepper to taste
1 cup grated cheddar cheese
Brown meat; add onions, pepper, and celery. Cook slowly until meat and vegetables are done. Add noodles which have been cooked and drained. Add tomato sauce, drained corn, chili powder, salt and pepper. Mix well and put into a 9 X 13 inch baking dish. Cover with cheese. Bake at 350 degrees for 20 to 25 minutes until hot & cheese is melted. Serves 6 - 8.
Submitted by Pat Conway
ORIENTAL SALAD
1 pkg. Shredded Cabbage & Carrots
1 pkg. Ramen Soup - Chicken flavor
1 sm. pkg. Slivered Almonds
1 sm. pkg. Sunflower Seeds (salted or unsalted)
1/2 c. Salad Oil
2 T. sugar (or can substitute honey)
1 T. cider vinegar (or substitute lemon juice)
1 bunch Scallions
Directions:
Toast the almonds & Sunflower seeds in small amount of butter in pan
Finely chop scallions and mix with shredded cabbage & carrots.
Break up the noodles from the Ramen soup and add to cabbage
For Dressing mix together:
Contents of flavoring envelope from Soup mix
Salad Oil
Vinegar (or lemon juice)
Sugar (or honey)
Combine dressing with salad mixture and let stand
Submitted by Sandra Magnan
4-Bean & Artichoke Salad
3 cans 3-Bead Salad
1 can Garbanzo Beans
1 Jar Marinated Artichokes
1 can Ripe Olives
Open all the above, our in bowl and mix.
Submitted by Gena Lincoln
Twenty Minute Tamale Pie
1 onion, chopped
1 lb. Ground Beef
2 TB Butter
1 (16 oz) can Stewed Tomatoes
1 (17 oz) can Whole Kernel Corn, drained
1 cup Sour Cream
1 cup Corn Meal
1 (4-1/2 oz) can sliced Olives
1/4 tsp. Salt
1 TB Chili Powder
1/2 tsp. Cumin
2 cups Shredded Monterey Jack Cheese
Heat butter in 10" - 12" skillet with cover. Add onion and meat and cook until lightly browned. Add tomatoes, corn with liquid, sour cream, corn meal, olives and seasonings. Stir until thoroughly mixed. Sprinkle with shredded cheese. Cover and simmer for 20 minutes. Makes 6 to 8 servings.
Submitted by Josephine Ortega
Fried Rice
In Large Skillet:
2 TB Olive Oil
3 to 4 cups of pre-cooked White Rice
1 cup cooked meat (Ham, Bacon, any type Sausage or Pork Chops)
1/2 cup each: Celery, Red and Green Pepper
1/2 Medium Yellow Onion
2 or 3 Green Onions
2 or 3 Eggs, Scrambled
1/4 to 1/3 cup of Kikoman Soy Sauce
Heat Olive Oil. Dice all vegetables and add to oil (except green onion) saute' to al dente, add meat, scoop all to one side, add eggs and scramble, stir all together. Add precooked rice and stir. Add Soy Sauce and stir. Removed to dish and add green onion.
This is a one dish meal, or can be served instead of potatoes or pasta, including breakfast. Good, Good, Good and so easy to make. ENJOY!!!!!!
Submitted by Margueriette Weston-Stager
SPANISH RICE
*1/2 Hamburger and 1/2 Packet of Taco Mix. Brown and set aside.
1 & 1/2 Cups Raw White Rice
1 Lg. or 2 Sm. cans Rotel
**1/2 Cup Salsa
1/4 Ea. Red and Green Bell Pepper - Diced
1/2 Med. Yellow Onion - Diced
2 Ribs Celery - Diced
1/2 Cube Butter or Margarine
1 Tsp. Ground Garlic
1/2 Tsp. Ea. Oregano, Cilantro and Basil
1/4 Tsp. Black Pepper
1/2 Packet Taco Mix
*Use leftover 1/2 lb. taco meat or use fresh hamburger and 1/2 packet of taco mix browned and set aside
In 3 Qt. Pot Saute all veggies in the butter, add the Rotel, salsa and all seasonings then add rice and boil for 5 minutes, add taco meat, stir, turn on low and cook 17 to 20 minutes or until rice is soft, If needed add a little water to keep the rice moist.
**Salsa can be Mild, Medium or Hot according to your preference in taste.
Submitted by Margueriette Weston-Stager
Our Mother’s Glorified Rice
1 C raw rice (yields 3 C cooked)
½ C sugar
30 oz crushed pineapple, well drained (don’t skimp)
1 pint whipping cream
1 lb. marshmallows-or to suit
Optional--Maraschino Cherries.
Cook rice. Cool only slightly…add sugar and stir in to dissolve. Stir in pineapple. Refrigerate thoroughly. Whip cream with 3 TB powdered sugar and 1 tsp vanilla.
Fold into chilled rice with 1 lb. marshmallows. If using cherries, drain well, quarter, fold in at last. They really aren’t necessary, just add some color.
Jeaneen Dean & John and Ruth Wagner
I Can't Believe It's Not Chili
1 Package Kidney Beans, soaked overnight & drained
1 can Chicken Broth
1 Lg. Can Chili Con Carne with meat
1 medium can diced tomatoes
2 lbs. lean hamburger, cooked separately until browned
2 tsp Parsley
2 tsp garlic
1/4 cup chopped onion
Put all ingredients together in a crockpot, cook for 3 hours on low.
George & Georginna Lehne
Chicken Casserole
4 Chicken Breasts
Salt & Pepper lightly, place in shallow baking dish
Place a slice of Swiss Cheese on each piece of chicken
Stir together and spoon over the chicken:
1 can Cream of Chicken Soup
1/2 cup dry white wine or water
Coarsely crush 2 cups of stuffing mix, and sprinkle stuffing mix over the chicken.
Melt 1/2 cup butter or margarine and pour over the dish.
Bake @ 375 degrees for 45 minutes.
Submitted by Gena Lincoln
Slow Cooker Chicken & Dumplings
4 Skinless, boneless Chicken Breasts
2 cans Cream of Chicken Soup, condensed (I used Campbell's Healthy Request)
1 Onion, finely diced
2 Carrots, sliced
2 Potatoes, cut into bite-sized pieces
1 cup frozen green beans
1 cup frozen peas
Chicken Stock (I used canned, 100% Fat-Free) - 2 to 3 cans
1 package refrigerated biscuits -- (10 ounce can) torn into pieces
Place the chicken, soup, and veggies in a slow cooker and fill with chicken stock to cover. Cover the slow cooker and cook for 5 to 6 hours on high.
Tear each biscuit into 8 pieces or so. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook covered until the dough is no longer raw in the center.
Submitted by Sharon Hughes
Penne Pasta Casserole
Ingredients:
12 oz. dry, uncooked Penne Pasta
1 lb. lean ground beef or ground turkey
1 large onion, chopped
1 can (14-1/2 oz) Hunt's Diced Tomatoes with Basil, Garlic & Oregano
1 can (6 oz) Hunt's Tomato Paste
1/2 cup water
2 cups shredded Mozzarella Cheese (12 oz), divided
No-Stick cooking spray
Directions:
1. Cook pasta according to package directions, drain and keep warm.
2. Preheat over to 350 degrees.
3. Cook group meat and onion in a large skillet about 8 minutes or until meat is crumbled, browned and no longer pink; drain. Stir in diced tomatoes, tomato paste, and water. Season to taste; heat through.
4. Coat a 13x9x2-inch baking dish with cooking spray. Combine cooked pasta with meat-tomato mixture, and 2 cups mozzarella cheese.e Pour into baking dish; top evenly with remaining cheese.
5. Bake uncovered for 20 to 25 minutes or until heated through and cheese is melted.
Submitted by Sharon Hughes (from Hunt's website and its great!)
Cranberry Nut Salad
2 cups fresh cranberries
3/4 cup sugar
1-1/4 cups water
3 oz. package lemon or lime gelatin
1 cup diced celery
1/2 cup chopped pecans or walnuts
Combine cranberries, sugar and water. Bring to a boil, cover and cook over low heat for 3 minutes or until the cranberries burst. Remove from heat, add gelatin and sitar until the gelatin is dissolved. Refrigerate until mixture is just syrupy. Fold in celery and nuts and place in a 1-quart mold or 8 individuals molds. Chill until firm. Yields 8 servings.
Submitted by Leona Butts
Pineapple Sheet Cake
2 cups Flour
2 tsp. Soda
2 Eggs beaten
2 cups Sugar
1 - 20 oz. can crushed pineapple - do not drain
1 tsp. Vanilla
1/2 cup nuts
Sift flour and add soda. Add eggs, sugar, pineapple, vanilla and nuts. Bake at 350 degrees for 30-35 minutes on a greased cookie sheet.
ICE WHILE HOT:
8 oz. Cream Cheese
1/2 Stick Butter
1-1/4 cup Powdered Sugar
1 tsp. Vanilla
1/2 cup nuts
Submitted by Leona Butts
Peanut Clusters/Rocky Road
1 - 12 oz. pkg milk chocolate chips
1 - 12 oz. pkg semi-sweet chocolate chips
1 - 16 0oz. Jar Planters peanuts (I use dry roast)
2 cups miniature marshmallows
Can also add coconut if desired
Melt chips in double boiler, add peanuts and marshmallows and stir until evenly mixed. Spray cookie sheet with a little Pam and spoon out. Place cookie sheet in refrigerator for 15 - 20 minutes.
Submitted by Diane Lee
Quick Hor d' Orves
Ingredients:
1 loaf sliced Artisan Greek Calamata Olive Bread
1 small container Whipped Cream Cheese
Cut bread slices into 3 pieces each. Spread with cream cheese and arrange "artfully" on a platter.
Submitted by Jeannie Schlough
Quiche
1 jar artichoke hearts, marinated
1/2 cup chopped cooked bacon
1-1/2 cups shredded cheese - swiss/cheddar/feta, etc.
mix together:
5 eggs and 2 cups half & half
Place first 3 ingredients in unbaked pie shell, pour liquid over the dry ingredients. Bake 350 degrees for 45 minutes.
Submitted by Dorothy Hurkett
Chile 'N Cheese Spirals
4 oz. creamed cheese softened
1 cup shredded mild cheddar cheese
1/2 cup Ortega green chilies (4 oz can)
1/2 cup sliced green onions (about 3)
1/2 cup chopped red bell pepper
1/2 cup chopped ripe olives (2-1/2 oz. can)
4 taco sized flour tortillas (8 inch)
Combine all ingredients except tortillas in a bowl. Spread 1/2 cup of mixture over each tortilla. Roll up. Wrap up in plastic wrap. Refrigerate for at least 1 hour. Take out, remove plastic wrap and slice in about 1/4 inch pieces. Serve with Ortega salsa for dipping.
Submitted by Janice Johnson
Nannette's Chive 'N Onion Deviled Eggs
6 eggs
4 oz. cream cheese with chives and onions (from 8 oz tub)
1 tsp milk
1 tsp prepared mustard
1/8 tsp salt
1/8 tsp paprika
2 tsp chopped fresh chives
Place eggs in single layer in medium saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes
Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Add cream cheese, milk, mustard and salt; mash with fork until well blended and smooth. Spoon or pipe yolk mixture into egg whites. Sprinkle with paprika and chives. Makes 12 deviled eggs.
NOTE: Nannette doubles this recipe and adds: Chopped Green or Black Olives, Chopped Green Onion (2 or 3). Cook 5 or 6 pieces of bacon then crumble into mixture (or you can use diced Ham). Add 2 or 3 Tbs mayonnaise.
Submitted by Nannette Rudy
Domey Apple Salad
4 Domey apples cored & cubed
4 celery sticks diced
1 cup pineapple tidbits
1 cup golden raisins
1/2 cup chopped dates
1 cup miniature marshmallows
2 tsp celery seed (optional)
1 cup chopped pecans/walnuts (optional)
Dressing:
1 cup each: mayo and sour cream
1/4 cup sugar
4 - 6 Tbs orange juice
Combine first 8 ingredients in a bowl. Mix together remaining 4 ingredients. Pour over salad and stir gently to combine. (The orange juice will keep the apples from browning).
Submitted by Jeaneen Dean via COSTCO
French Onion Dip
Mix 1 envelope Lipton's French Onion Soup Mix into one pint of sour cream. Refrigerate to blend flavors. Serve with Ruffles with Ridges or other Chips.
Submitted by John Eells
Party Salmon Ball
1 pound canned salmon
8 oz. cream cheese at room temperature
1 Tbs lemon juice
2 tsp grated onion
1 tsp prepared horseradish
1 tsp salt
3 drops liquid smoke (I use much more)
1/2 cup chopped pecans
Drain salmon thoroughly; flake carefully with fork or your fingers. Combine salmon with softened cream cheese. Add next 5 ingredients; mix thoroughly. Cover bowl. Refrigerate a few hours until firm. Shape salmon into ball; roll in nuts. (I sometimes save time by putting it in a bowl and sprinkling with nuts). Wrap tightly in plastic wrap; return to refrigerator until serving.
Serve with firm, unflavored crackers. (I like to use Carr's Table Water Crackers).
Submitted by D.A. and Leona Butts from The Encyclopedia of Creative Cooking
Mandarin Orange & Pineapple Salad
1 pound of cottage cheese
1 container cool whip
2 large cans crushed pineapple
1 small can mandarin oranges
2 boxes strawberry Jello (or lime works well)
Drain pineapple. Reserve juice. Put 2 cups juice in pan & boil. Add juice to Jello mix. Chill until partially set. Whip until foamy. Add cottage cheese, cool whip, and pineapple. Chill until firm. Top with mandarin oranges. Sprinkle with colored sugar if desired.
Submitted by Candy Hagler
Italian Vegetable Toss
2 cups shell macaroni, cooked
2 cups broccoli flowerets
1 cup cauliflower flowerets
1 cup sliced mushrooms
1 - 6 oz jar artichoke hearts, drained & chopped
1 cup pitted ripe olives, sliced
2/3 cup Italian salad dressing
1 medium avocado, sliced
1 medium tomato, seeded & chopped
Rinse and drain macaroni well...in large bowl combine macaroni and all vegetables except avocado and tomato...toss with Italian salad dressing, cover and chill for several hours. At serving toss salad with sliced avocado & chopped tomato.
Submitted by Carol Conti
Artichoke Salad
1 pkg rice a roni, chicken flavor
2 green onions, chopped
1/2 green pepper, chopped
8 stuffed green Olives, sliced
2 - 6 oz jars, marinated artichoke hearts, coarsely chopped - reserve liquid.
1/4 tsp curry powder
1/3 cup mayonnaise
Cook rice as directed, omitting butter. Let cool. Add onions, green pepper, and Olives to rice, Drain artichoke hearts, reserving liquid. Combine liquid, artichokes, curry, mayo, and rice mixture, mix lightly. Cover and refrigerate until well chilled, Can be made 3 to 4 days in advance.
Submitted by Carol Conti
Rice Casserole
1 can (14-1/2 oz) Mexican peeled tomatoes, cup up.
1 can chicken broth
1 medium onion, chopped
1 Tbs vegetable oil
1 cup long grain rice
1 tsp Lawry's Garlic Salt
1 cup sour cream
1 can (4 oz) diced green chilies
1-1/2 cups (6 oz) grated monterey jack cheese
Drain tomatoes, reserving juice. Add reserved juice to broth to make 2-1/2 cups liquid; set aside.
In medium saucepan, saute onion in oil until tender, add tomato-broth mixture, tomatoes, rice and garlic salt. Bring to a boil; reduce heat, cover and simmer 25 minutes or until liquid is absorbed.
In a small bowl, combine sour cream and chilies. In 1-1/2 quart casserole, layer 1/2 of prepared rice, 1/2 of sour cream mixture and 1/2 of cheese. Repeat layers. Bake uncovered in 350 degrees oven for 20 minutes or until bubbly.
Top with avocado and pimento or black olive slices.
Serves 6.
Submitted by Carol Conti
Curried Rice Salad
1 (6.9 ounce) package RICE-A-RONI, Chicken Flavor (I use any chicken flavor and wild rice-a-roni)
2 tablespoons vegetable oil
3/4 teaspoon curry powder (I use cumin)
2 (6 oz) jars marinated artichoke hearts, quartered
1/3 cup mayonnaise
1/2 cup sliced pimento-stuffed green olives (I use black olives)
1/2 cup chopped green bell pepper
4 green onions, sliced
Ground black pepper to taste
I also use a dash or 2 of nutmeg & cinnamon
Preparation
In a large skillet, over medium heat, saute rice-vermicelli mix with oil and curry powder until vermicelli is golden brown, stirring frequently. Add 2-1/2 cups water and Special Seasonings; bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until rice is tender. Cool.
Drain artichoke hearts, reserving marinade from one jar. Combine reserved marinade and mayonnaise. Stir mayonnaise mixture, artichokes, olives, bell pepper and green onions into cooled RICE-A-RONI; pepper to taste. Cover; chill 1 hour.
IF YOU DOUBLE THE RECIPE DO NOT DOUBLE THE WATER, use about 3-1/2 cups of water.
You can also add salad shrimp or chopped chicken.
Submitted by Nannette Rudy
Sausage Ring
1 pound pizza dough
1 pound bulk Italian sausage
8 oz. Pepperoni
8 oz. mozzarella cheese
Roll out dough flat to 24" long and 12" wide. Saute sausage and drain fat. Spread on dough. Cover with pepperoni and mozzarella cheese.
Pull sides of dough together and seal with water. Form into a ring and turn over with seal side down, place on a bakers peel and place into a preheated 350 degree oven for 20 to 25 minutes.
Slice and serve.
Cook Notes: You can buy 3 one pound loves of frozen bridgeford dough in most stores. Can also be served with pasta sauce either inside or as a dip.
Submitted by Mike Anisman
Brunch Sausage Casserole
Preparation - 15 min/cooking - 1 hr. 10 min/cooling time - 8 hrs. Refrigerating/ yields 8 to 10 servings.
You can put this hearty egg, cheese and sausage casserole into the oven early on a weekend morning and it will be ready by the time the whole family is up. An easy holiday brunch recipe!
Ingredients:
1 pkg. 16 oz, bulk pork sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups shredded sharp cheddar cheese
2 cans (12 fl. oz each) Carnation evaporated milk
10 large eggs, lightly beaten
1 tsp dry mustard
1/4 teaspoon onion powder
Grease 9 x 13 baking dish. Place bread in prepared baking dish, sprinkle with cheese.
Combine evaporated milk, eggs, dry mustard and onion powder in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover and refrigerate overnight.
Preheat oven to 325, Bake 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly. Season with ground black pepper.
Submitted by Josephine Ortega
Chicken Florentine
6 Chicken Breast halves, boned & cut
Salt & Pepper
1/4 cup butter
2 TB oil
2 - 10 oz packs frozen spinach
1/2 cup mayonnaise
1/4 cup sour cream
10 oz can Cream of Chicken soup
1 tablespoon Lemon Juice
1/2 to 3 tsp Curry Powder (to taste)
1/2 cup Cheddar Cheese shredded
1/2 cup Corn Flake crumbs
Preheat over to 350 degrees. Season chicken with salt and pepper, saute slightly in butter and oil for 10 minutes. Cook spinach, drain and squeeze dry. Spread spinach in bottom of a 2 qt casserole. Top with chicken. Mix the next 5 ingredients together and pour over chicken. Sprinkle with cheese and top with crumbs. Bake at 350 for 25 minutes.
Submitted by Michele Hill
Cheesy Tomato Penne Bake
12 oz dry Penne pasta, 3 cups uncooked
1 pound lean ground beef or ground turkey
2 cans (14.5 oz each) Hunts Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can 15 oz Hunts Tomato Sauce
2 packages (8 oz each) Sargento Chef Style Shredded Mozzarella Cheese, divided
Pam Olive Oil No-Stick Cooking Spray
Preheat over to 350 degrees. Cook pasta according to package directions. Meanwhile brown meat in large skillet or saucepan over medium-high heat, drain. Stir in tomatoes with their liquid and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered, about 8 minutes.
Drain pasta, return to same pot. Add meat mixture; toss well. Add 3 cups of the cheese; toss again. Spray 13 x 9 inch baking dish with cooking spray. Pour pasta mixture into dish; top with remaining 1 cup cheese. Bake 20 minutes or until bubbly and cheese is melted.
From Hunt's submitted by Maureen Lostetter
Almond Pistachio Cake
350 degree oven. Grease and flour bundt pan
1 pkg. yellow cake mix
1-1/2 tsp almond extract
1 pkg. pistachio pudding
3/4 cup oil
3/4 cup water
4 eggs
Blend above for 4 minutes. Bake in bundt pan 45 to 55 minutes. Cool in pan 25 minutes. When cool dust with powdered sugar.
Submitted by Connie Hutchings
Breakfast Apples
3-4 Granny Smith apples (large)
1 cup granulated sugar
1 Tbs all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup uncooked oats
3/4 cup dark brown sugar - packed (for molasses flavor)
3/4 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1 stick of melted butter
Peel and thinly slice apples. Combine apples, sugar, 1 Tbs flour, cinnamon, and salt and place in a well greased casserole dish. Mix oats, brown sugar, flour, baking soda, and baking powder. Sprinkle over apple mixture. Pour butter over all. Bake 350 degrees for 40-45 minutes. 4 - 5 servings.
Submitted by Dorothy Hurkett via Bagley House Bed & Breakfast
Chocolate-Glazed Baileys Irish Cream Cheesecake
Crust
6 Whole Graham Crackers
1/4 cup butter, melted
Filling
3 - 8 oz pkg. cream cheese, room temperature
7 Tbs sugar
1 Tbs flour
2 large eggs
1/4 cup plus 2 Tbs sour cream
1/2 cup plus 2 TBS Irish Cream Liqueur
1 Tbs vanilla
Glaze
1/2 cup whipping cream
9 oz. semisweet chocolate, chopped
Crust
Preheat over to 350. Finely grind graham crackers. Add butter and blend. Press crust mixture onto bottom (not sides) of a 9" springform pan. Bake crust until golden brown about 8 minutes. Maintain over temperature.
Filling
Use electric beater, beat cream cheese and sugar in a large bowl until smooth. Beat in flour. Add eggs one at a time, beating just until combined. Mix in remaining ingredients. Pour filling into crust (cake will not fill pan). Bake 10 minutes. Reduce temperature to 250 degrees. Bake until set, about 40 minutes longer. Cool cake in pan on rack 10 minutes. Run sharp knife around pan edge to loosen cake. Cool. Chill overnight.
Glaze
Bring cream to a simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and stir until melted and smooth. Cool glaze to lukewarm.
Release pan sides from cheesecake. Place cake on a rack set over a baking sheet. Pour glaze over cake, spreading with a spatula to cover top and sides and allow excess to drip onto sheet. Refrigerate until glaze sets, about 30 minutes.
12 Sinful Servings
Submitted by Gene Kyle
Sausage Cheese Balls
2 lbs of Jimmy Dean sausage
11/2 cups biscuit mix
16 oz. or 4 cps of shredded sharp cheddar cheese
1/2 cp finely chopped onion
1/2 cp finely chopped celery
1/2 tsp garlic powder
Preheat oven to 375. Mix all ingredients together. Form into 1" balls.
Bake 15 minutes on an ungreased cookie sheet until golden brown.
I like to turn the balls once while cooking.
Submitted by Janice Johnson
Chicken Pasta Salad With Fruit
3 Boneless Chicken breasts, cooked and chopped into bite-size pieces
2 cups seedless green or red grapes
1 cup snow peas (steamed & cooled)
1 large celery heart with leaves chopped
9 oz. Digiorno's Tortellini, cooked, drained & cooled
1 6-oz. jar artichoke hearts with marinade
1 kiwi, peeled and sliced
1/2 large cucumber, sliced
1 green onion, chopped
Dressing:
2/3 cup mayonnaise
1/2 cup freshly grated Parmesan Cheese (a must)
1/3 cup fresh lemon juice
Salt & Freshly ground pepper to taste
Directions:
Combine first 9 ingredients in large serving bowl and toss gently. Mix mayonnaise, Parmesan Cheese, lemon juice, salt and pepper in small bowl. Pour over salad and toss again. Refrigerate until ready to serve.
Presentation:
Place on a plate or in a large salad bowl lined with spinach leaves. Dot with mandarin orange sections.
Makes 4 main-course servings.
Submitted by Diane Lee
Cowboy Bubble Bath Baked Beans
1 pound bacon
3 jalapeno peppers, finely chopped
1 each green, red and yellow bell peppers, all chopped
2 large white onions, chopped
2 - 15 oz. cans white beans
2 - 15 oz. cans black beans
1 - 15 oz. can garbanzo beans
1/2 cup dark molasses
1 TB liquid smoke
1 TB onion powder
Salt & pepper to taste
Directions:
Crisp bacon in deep skillet. Crumble and set aside. Pour off excess fat and lightly fry all peppers and onion in about 2 tablespoons of bacon drippings.
Partially drain all beans. Save the liquid to add to the beans later, if necessary. Combine all ingredients in deep roaster. At this point, you can set the whole thing aside overnight if need be.
Bake for 3 hours at 350 degrees. Add some of the reserved bean juice gets too dry.
Submitted by Janice Johnson
"Basque Beans"
Soak 3 cups beans at least 4 hours (Pinto, Kidney, Black or Mixture)
Saute together: 1 lb. Chorizo sausage, diced ham, onion, 5 gloves garlic,
and add seasonings: Cumin, Chili Power 1 TB ea., seasoning salt and pepper.
Rinse beans, add water to cover beans. Boil gently until soft and add meat mixture. Add 1 large can tomatoes and season to taste.
Submitted by Carol Erquiaga
It's Not Rocket Science Beans & Sausage
1 or 2 cans (large) Pork & Beans
1or 2 lbs. fully cooked sausages of any kind
Empty beans into slow cooker, cut sausages into 1" pieces and add to beans, stir. Add any herbs or condiments you think might be good. Heat thoroughly and serve.
Submitted by John Eells
Easy Cheese Ball
12 oz. cream cheese
1 tsp. Worcestershire sauce
3 TB liquid smoke
4 oz. sharp Cheddar Cheese, finely grated
1/4 cup EACH: Celery & bell peppers, finely chopped, mixed
1/3 cup pecans, finely chopped
2 TB dried minced onions
Dash Tabasco sauce
1/2 tsp garlic powder
Mix everything except pecans. Chill several hours or overnight. Spread chopped pecans on waxed paper and roll the cheese ball on it until coated. Chill completely before serving.
Submitted by Maureen Lostetter
Hidden Valley Ranch Party Pinwheels
2 - 8 oz. pkg cream cheese, softened
1 pkg. Hidden Valley Ranch salad dressing mix
2 green onions, minced
4 (12 inch) flour tortillas
1/2 cup diced red pepper or pimentos
1/2 cup diced celery
1 can sliced black olives, drained
Mix first 3 ingredients. Spread on tortillas. Sprinkle with remaining ingredients. Then roll and wrap tightly. Chill at least 2 hours. Cut off roll ends. Cut rolls into one inch slices. Makes 3 dozen.
Submitted by Maureen Lostetter
Maureen's Nuts & Bolts
1 - 6 oz. pkg pretzel sticks
1-1/2 cups butter or margarine
3-4 cups Safeway Wheat Pickets
3-4 cups Quaker toasted Oat Bran Cereal
3-4 cups Kashi Heart to Heart honey toasted cereal (like Cheerios)
1/4 cup Worcestershire sauce
1 lb. salted peanuts
1 tsp onion salt
1 tsp celery salt
Break pretzels in half and mix with cereals and peanuts in roasting pan. Melt butter. Stir in Worcestershire sauce and salts. Pour over mixture and mix thoroughly. Bake, covered, 1 hour at 225 degrees. Uncover and bake 1 more hour. Stir occasionally. Makes 4 quarts.
Submitted by Maureen Lostetter
Chex Muddy Buddies
9 cups Chex cereal (any variety)
1 cup semisweet chocolate chips
1/2 cup peanut butter
/4 cup butter or margarine
1 teaspoon vanilla
1-1/2 cups powdered sugar
Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Mocrowave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in arigight container in refrigerator.
Submitted by Maureen Lostetter
Best Carmel Corn Ever!!
8 cups popped popcorn - put 4 quarts each in 2 large shopping bags.
In a 2 qt sauce pan mix & and bring to a boil:
2 sticks of melted butter
2 cups brown sugar
1/2 cup white Karo syrup
Take pan off burner and add:
1 tsp baking soda. This will want to foam over pan so always hold pan over shopping bags & stir like crazy. Divide this mixture half and half over the the 2 bags of popcorn. Fold top down tight on each bag and microwave one at a time for a total of 3 minutes each. After first 1-1/2 miutes, shake then complete the second 1-1/2 minutes.
Cool on cookie sheet and enjoy!
Submitted by Bud Roe
Fruit Salad Toppings
Combine bite-sized pieces of your favorite fruits and chill.
Lemon Macaroon Topping:
1 - 8 oz. container lemon yogurt
3 macaroon cookies (Use the kind they sell at Safeway in the bakery - they come in a large clear plastic container and just freeze the rest)
Chop up macaroons in food processor until crumbly and add yogurt. Serve with chilled fruit.
Brown Sugar Sour Cream Topping:
1 - 8 oz. container sour cream
Approx. 1/3 cup brown sugar
1 Tsp. Vanilla
Mix well until brown sugar is almost dissolved. Add additional brown sugar and vanilla to taste. Serve with chilled fruit.
Submitted by Carol Conti
Mocha Chocolate, Chocolate Cake
Dissolve 2 tablespoons of instant coffee in 1/2 cup hot water and mix with:
1 package instant chocolate pudding
1 chocolate cake mix
3/4 cup sour cream
1/2 cup vegetable oil
3 eggs
1-1/2 cups chocolate chips.
Mix well and pour into a greased and floured bundt pan.
Bake @ 350 degrees for 1 hour.
Glaze:
In a small pan, simmer 3/4 cup whipping cream and 1-1/2 cups chocolate chips until melted. Spoon over cool cake.
Submitted by Ruth Wagner
Pep's Pasta Salad
1 Cup Mayo
1 Tsp Vinegar
1 Tsp Mustard (more to taste)
1 Tsp Salt
1/4 Tsp Pepper
12 oz. Rotelle Pasta (Cooked & Drained)
1 Cup Sliced Celery
1 cup Chopped Green Bell Pepper
1 Med. Onion - Chopped
1 - 10 oz. jar Sweet Relish
1 - 7.25 oz. jar Pimentos/Or Roasted Red Peppers
1 - 4 oz can Ortega Diced Jalapeno's
1 - 4.25 oz. can Diced Olives
Combine first 6 ingredients & mix well, stir in remaining ingredients, Cover & Chill.
Submitted by Peppy
Potato Salad
6 Potatoes, cooked and diced
3 Eggs, hardboiled and diced
2 Stocks Celery, diced
1 Onion, diced
Dressing:
1/2 Cup Mayo
1 Tsp. Mustard
2 Tsp. Horseradish
1 Tsp. Celery Seed
1/2 Tsp. Celery Salt
Dash Pepper
Mix Potatoes, eggs, celery & onion with dressing and sprinkle the top with Parsley Flakes and Paprika
Submitted by Margueriette Weston-Stager
Richard's Potato Salad
Boil pot of Potatoes
Hard boil 9 eggs
1/2 large onion chopped
6 medium sized pickles, chopped
1/2 can of olives, sliced
Peel potatoes and cut into medium sized pieces. Cut eggs into small pieces, add onions and pickles. Add 1/2 cup Mayo and 1/2 cup Mustard. Stir all together and add salt & pepper to taste. Sprinkle Paprika on the finished product.
Submitted by Richard Petty
MOTHER’S POTATOE SALAD
Wash potatoes judging as many as you will need. Do not Peel.
Place in a proper size pot for the amount you need. Bring to a boil and lower heat to a small cooking. Test with a fork about 20 minutes. If more time needed, do it.
Drain water off and run one cooling with cold water. Drain and let cool until handling stage. Prepare a French dressing of oil, vinegar, salt and pepper and a touch of sugar. You may purchase a dressing also.
Peel and cut up the potatoes into a bowl. Pour the dressing onto the warm potatoes, mix together.
Place in refrigerator to cool. Same day or overnight, cut celery in small pieces and add. Onions are optional. Taste for salt and pepper needed. Place hard boiled sliced eggs on top. Sprinkle with Paprika.
Submitted by Thelma Dangel
Santa Fe Potato Salad
6 medium white potatoes
1/2 cup vegetable oil
1/2 cup red wine vinegar
1 pkg (1.25 oz) Lawry's Taco Spices & Seasonings
1 can (7 oz) whole kernel corn, drained
2/3 cup sliced celery
2/3 cup shredded carrot
2/3 cup chopped red or green bell pepper
2 cans (2-1/4 oz ea) sliced ripe olives, drained
1/2 cup chopped red onion
2 tomatoes, wedged and halved
In large sauce pan, cook potatoes in boiling water to cover until tender, about 40 minutes., drain. Cool slightly, cut into cubes. In small bowl, combine oil, vinegar and Taco Spices & Seasonings. Add to warm potatoes and toss gently to coat. Cover: refrigerate at least 1 hour. Gently fold in remaining ingredients. Refrigerate until thoroughly chilled. Makes 10 servings.
Presentation: Serve in lettuce-lined bowl with hamburgers or deli sandwiches.
Creamier version: Prepare potatoes as above. Replace the vinegar and oil with 1/2 cup each mayonnaise, dairy sour cream and salsa. Mix with Taco Spices & Seasonings and continue as above.
Submitted by Carol Conti
Coleslaw Dressing
1/2 cup mayo
1/2 cup sour cream
1 to 1-1/2 TBL. Apple Cider Vinegar
1 to 1-1/2 Tsp. prepared mustard
1/2 to 1 Tsp. Salt or Vege-Salt
1/2 to 1 packet Splenda
Celery Seed
Submitted by Connie Hutchings
5 Bean Salad
1 can each of: Cut Green Beans, Wax Beans, Black Beans, Garbanzo Beans, Chili Beans (The chili beans make it special)
1/2 Onion chopped small
1/3 cup Salad Oil
1/2 Cup Cider Vinegar
1/4 Tsp Pepper
1/2 Tsp. Salt
3/4 Cup Sugar
Drain all the beans (do not rinse) and place in bowl. Put last 7 ingredients in Pyrex container and heat in the microwave 1 min on high. Stir to dissolve sugar. Mix with beans and refrigerate.
Submitted by John Eells
Pineapple Cheesecake Salad
1 can (20 oz) pineapple crushed (undrained)
1 can (20 oz) pineapple tidbits (drained)
1 can (20 oz) pineapple chunks (drained)
1 - 8 oz. tub whipped cream cheese
2 small pkgs. instant cheesecake Jello pudding
1 - 8 oz. Tub Cool Whip
Mix undrained crushed pineapple with cream cheese. Add 2 boxes of pudding. Mix well. Fold in Cool Whip and pineapple tidbits. Pour into serving bowl. Top with pineapple chunks. Chill
Submitted by Candy Hagler
Pineapple Gelatin Salad
1 can (20 oz) crushed pineapple
1 pkg. (6 oz.) lemon gelatin
3 cups water
1 pkg. (8 oz) cream cheese, softened
1 carton (16 oz) frozen whipped topping, thawed
3/4 cup sugar
3 TBL lemon juice
3 TBL water
2 TBL All-Purpose Flour
2 egg yolks, lightly beaten
Drain pineapple, reserving juice. Dissolve gelatin in water, add pineapple. Pour into a 13 X 9 X 2 dish, chill until almost set - about 45 mins. In a mixing bowl beat cream cheese and whipped topping until smooth. Carefully spread over gelatin, chill for 30 mins. Meanwhile, in a sauce pan over medium heat, combine sugar, lemon juice, water, flour, egg yolks and reserved pineapple juice. Bring to a boil stirring constantly. Cook 1 min. or until thickened. Cool. Carefully spread over cream cheese layer. Chill for at least 1 hour. Serves 12 - 16
Submitted by Jeanne Wilde
Orange Pineapple Jello
1 package Pineapple Jello
1 package Orange Jello
1 Large can Mandarin Oranges
1 Large can Pineapple Wedges
Use the "fast setting" recipe. Make pineapple first, refrigerate only about 10 minutes. Add Orange slices and put into mold. When completely set, make orange Jello the same way, adding pineapple and pour over pineapple Jello.
Submitted by Jeannie Schlough
Christmas Cranberry Salad
2 pkgs. Fresh whole cranberries
3 cups sugar
1 pkg. walnuts
1 large pkg. miniature marshmallows
2 large pkgs of Cool Whip
Night before serving, finally chop cranberries in food processor. Put in bowl with cover. Add 1-1/2 cups sugar for each pkg of cranberries, mix & store covered in fridge overnight.
Add walnuts, marshmallows and whipped cream the next day & serve.
Submitted by Iva Edwards
Christmas Fruit Salad
Start with various seasonal fruits cut into bit size pieces.
Add any variations of nuts, marshmallows and red & green Maraschino Cherries.
Mix in Raspberry yogurt.
Submitted by Diane Lee
Crab/Shrimp Mold Dip
1 can cram of mushroom soup
1 pkg. knox gelatin
7 oz. crab meat and/or baby shrimp meat
2 - 3 oz pkgs cram cheese
1 cup chopped celery
1 bunch green onions - chopped
1 cup mayonnaise
Salt & Pepper to taste
Warm soup in sauce pan. Add 3 TBL of cold water to knox gelatin and add immediately to warm soup. Add cram cheese to soup and warm until cheese is melted, then add the remaining ingredients. Pour into mold and chill.
Submitted by Diane Lee
Ham & Pickled Asparagus Roll-Ups
Sliced Ham, Softened Cream Cheese and Pickled Asparagus. Spread Ham with cream cheese, add 1 piece pickled asparagus, roll and cut into 4 pieces using toothpick to hold together.
Submitted by Nannette Rudy
Garlic Stuffed Olives with Cream Cheese & Nuts
Queen sized Garlic Stuffed Olives, form softened Cream Cheese around the Olive and roll in crushed walnuts.
Submitted by Nannette Rudy
Sausage Snack Wraps
2 (8 oz) cans Pillsbury Refrigerated Crescent Dinner Rolls
48 fully cooked cocktail smoked sausage links or hot dogs
Heat oven to 375 degrees. Separate dough into 8 triangles. Cut each triangle into thirds. Place Sausages on shortest side of each triangle. Roll up, starting at the shortest side and rolling to opposite point. Place on ungreased cookie sheet.
Bake at 375 degrees for 12 to 15 minutes or until golden brown. Serve warm with ketchup and mustard if desired. 48 snacks.
Submitted by Josephine Ortega
Easy Sausage Balls
1 pound breakfast sausage
2 cups sharp cheddar cheese shredded
2 cups biscuit baking mix
In large bowl combine all ingredients. Roll into 1 inch balls and place on baking pan; bake at 350 degrees for 7 to 10 minutes, until sausage is completely done.
Submitted by Josephine Ortega
Hot Taco Dip
Ingredients:
1 lb. ground beef - I use more meat - about 1-1/2 lbs.
1 can of refried beans
1 onion, chopped
1 pkg. taco seasoning mix
16 oz. sour cream
8 oz. cream cheese
1 can Campbell's Cheddar Cheese Soup
1 can Campbell's Fiesta Nacho Cheese Soup
1 - 8 oz. bottle taco sauce
1 - small can sliced pitted ripe olives
1/4 cup milk
Directions:
Brown ground beef and onion in an electric skillet or fry pan. Add taco seasoning according to package directions. Cook until done. I use a skillet to make the entire dip. You can also place the taco meat in the bottom of a 9X13 pan on a hot plate for parties, etc.
Mix together the softened cream cheese and sour cream (reserving 2 TB). Spread over taco meat.
Mix together cheddar cheese soup and 2 TB of milk. Spread over cream cheese/sour cream mixture.
Mix together fiesta nacho cheese soup and 2 TB of milk. Spread over cheddar cheese soup.
Pour taco sauce over the top. Garnish with a dollop of sour cream and sliced olives. Heat through until warm. Serve with tortilla chips. I also garnish with green onions and avocado just before serving.
Submitted by Nannette Rudy
Sausage with Beans
Pour large can of baked beans into a slow cooker. Add cooked sausage cutup or whole. Add another can of beans if desired. Turn slow cooker to high setting to heat contents.
Submitted by John Eells
Apricot Cake
When in season, substitute 5 to 8 fresh apricots, cut in half, for the canned fruit.
1/2 cup butter at room temperature
3/4 cup sugar, divided
1 egg
3/4 cup 2% low-fat milk
1/2 tsp. almond extract
1-1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 ( 14 oz can) apricot halves, drained
1/2 cup slivered almonds
Preheat over to 350FG.. Grease an 11 X 7 inch pan. Cream together butter and 1/2 cup sugar. Whisk egg, milk and almond extract together. Combine flour, baking powder and salt. Alternately add flour mixture and egg mixture to butter mixture, blending well. Pour batter into pal. Top with apricot halves. Combine almonds with remaining 1/4 cup sugar, sprinkle over cake batter. Bake 25 to 30 minutes or until top is brown. Serves 12.
Janice Johnson
Cherry Dessert
16 Graham Crackers, crushed
1/3 cup sugar
1/2 cup melted butter
Mix these 3 ingredients and press mixture into 9 X 13 cake pan.
8 oz. cream cheese (room temperature
1 cup Powdered Sugar
Cream these together
1 large container Cool Whip. Fold the Cool Whip into Cheese Mixture. Spread this combined mixture on cracker crumb crust.
Sprinkle with 1/4 cup chopped walnuts
Spread 1 can Cherry Pie Filling over Cool Whip & nut mixture.
Chill & Serve.
Bessie Watson
Banana Nut Cake
2-1/2 cup sifted cake flour
2-2/3 cup sugar
1-1/4 tsp. Baking Powder
1-1/4 tsp. Baking Soda
1 tsp. Salt
Sift together and add:
2/3 cup butter
1/3 cup Buttermilk
1-1/4 cup mashed bananas (about 3 & very ripe)
Beat for 2 minute and add:
1/3 cup Buttermilk
2 large eggs
Beat 2 minute sand fold in:
2/3 cup chopped walnuts.
Bake 30 to 35 minutes at 350 degrees. Frost as desired or leave plain.
Jane Kyle
Blueberry Dessert
Place Mixture in 9 X 12 pan: 16 graham crackers, crushed. 1/2 lb. butter melted and 1/2 cup sugar. Press mixture into bottom of pan.
Mix 1 cup powdered Sugar, 1 large Cream Cheese and a little milk. Spread this mixture on the Graham cracker base and then sprinkle with chopped nuts. Chill.
Spread softened Cool Whip on top of cream cheese mixture, then spread 1 can Blueberry pie filling on top. Keep chilled until ready to serve.
Submitted by Bessie Watson
Cheese Cake
Crust:
1-1/2 cups graham cracker crumbs
2 TB sugar
3 TB butter, melted
Mix together and press over the sides and bottom of a 9" springform pan. Reserve 2 TB of crumbs for top of cake. Bake crust for 8 minutes at 350 degrees.
Filling:
3 packages 8 oz cream cheese at room temperature
4 eggs
1 cut Splenda
1 tsp vanilla
Topping:
1 small carton sour cream
1 TB Splenda
1 tsp Vanilla
Beat cheese, eggs, Splenda and vanilla until cream. Pour over crust and bake 35 minutes at 350 degrees. Remove from over. Mix Topping ingredients and spread over cake. Return to oven for 5 minutes. Sprinkle reserved crumbs on cake.
Submitted by John & Ruth Wagner
Chocolate Goop
1 cup flour
1 stick butter melted
1 cup chopped nuts (pecans)
Press this crust mixture into a 9 x 13 x 2 pan, bake for 15 - 20 minutes at 350 degrees.
1 tsp vanilla
1 (8 oz) cream cheese
1 cup powdered sugar
1 cup cool whip
Mix together and spread over crust.
1 tsp vanilla mixed into 1 sm. pkg. instant vanilla and 1 sm. pkg. instant chocolate pudding. 2 cups cold milk. Beat until thick and spread over mixture. Top with rest of cool whip.
Grate Hershey Chocolate over top of Cool Whip.
Submitted by Jeanne Wilde
Lemon Chiffon Dessert
1/4 cup flour
1 cup sugar
1/8 tsp salt
3 TBL Butter
3 egg yolks beaten in 3 TBL lemon juice
lemon zest
1 cup milk
3 egg whites stiffly beaten
Sift flour, salt and sugar. Cream in butter, add egg yolks, lemon juice, zest and milk. Fold in stiffly beaten egg whites. Pour into custard cups and set in pan of water. Bake 40 mins at 375 Top with whipped cream. I normally double this recipe and put into a 13 x 9 x 2 pan.
Submitted by Jeanne Wilde
Dump Cake
1 cake mix, either chocolate or yellow
1 pkg chocolate instant pudding
1 pkg. milk chocolate chips (6 oz)
3/4 cup nuts
4 eggs
1/2 cup oil
3/4 cup water
1 cup sour cream
Mix all ingredients together in a bowl for about 5 minutes. Bake in a greased and floured tube pan. 350 degrees for 60 to 70 minutes.
Submitted by Ruth Wagner
Apple-Zucchini Bread
4 cups flour
1 TB baking soda
1/4 tsp baking powder
1-1/2 tsp. salt
1-1/2 tsp. cinnamon
1/4 tsp. nutmeg
5 eggs
2 cups sugar
1 cup brown sugar
1-1/2 cup oil
1 TB vanilla
2 cups shredded Zucchini
1 cup shredded Apples
1-1/2 cups chopped Nuts
1 cup Raisins
Preheat over to 350 degrees. Combine the first 6 ingredients and set aside. Combine eggs, oil, sugars, and vanilla in a large bowl. Beat until well blended. Stir in Zucchini, Apples, Raisins, and nuts. Add to dry ingredients; stir until moistened.
Pour into 3 greased & floured loaf pans. Bake at 350 degrees for 60 - 60 minutes.
Submitted by Peppy
Chocolate Chip Toffee Bars
2-1/3 cups all purpose flour
2/3 cup packed light brown sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 egg slightly beaten
2 cups (12 oz pkg) semi-sweet chocolate chips
1 cup coarsely chopped nuts
1 can (14 oz) sweetened condensed milk
1-3/4 cup (10 oz pkg) SKOR* English Toffee Bits
Heat oven to 350 degrees. Grease 13x9x2 baking pan. In large bowl stir together flour and brown sugar. Cut in butter until mix resembles coarse crumbs. Add egg, mix well. Stir in 1-1/2 cups chocolate chips and the nuts. Reserve 1-1/2 cups of this mixture, then press remaining crumb and chip mix onto bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust; top with 1-1/2 cups toffee bits (reserving 1/4 cup) Sprinkle reserved crumb mix and reserved 1/2 cup chocolate chips over top. Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining 1/4 cup toffee bits. Cool COMPLETELY in pan on wire rack. Cut into bars. Makes about 48 bars.
* SKOR is Hershey product..found generally in the baking section in the same area as the chocolate chips. Package is dark brown with SKOR in red letters across front of package.
Submitted by Jane Kyle
Pumpkin Dessert Squares, The Perfect Pumpkin Dessert
1 pkg yellow cake mix
1/2 cup butter, melted
1 egg
2/3 cup milk
2 eggs
1 large can pumpkin (for pumpkin pie)
1/4 cup sugar
1 tsp. cinnamon
1/4 cup butter
Grease bottom of a 9X13-inch pan. Set aside 1 cup of the yellow cake mix.
For the crust: Combine the remaining cake mix, 1/2 cup melted butter and 1 egg. Press into pan.
For the filling: Combine canned pumpkin, 2 eggs and milk, stir until smooth. Pour over crust.
For topping: Combine reserved cake mix, sugar, cinnamon and 1/4 cup of butter. Sprinkle over filling.
Bake at 350 degrees for 45 to 50 minutes or until knife inserted near center comes out clean. Serve with whipped topping.
Submitted by Dorothy Hurkett
Gingerbread Boys & Girls
1-1/2 cups dark molasses
1 cup packed brown sugar
2/3 cup water
1/3 cup shortening
7 cups all-purpose flour*
2 tsp. baking soda
2 tsp. ground ginger
1 tsp. salt
1 tsp. ground allspice
1 tsp. ground cloves
1 tsp. ground cinnamon
Frosting (see below)
Mix molasses, brown sugar, water & shortening. Stir in remaining ingredients except Frosting. Cover and refrigerate at least 2 hours. Heat over to 350 degrees. Roll dough 1/4 inch thick. Cut dough with floured gingerbread cookie cutter or other favorite cutter. Place about 2 inches apart on lightly greased cookie sheet. Bake until no indentation remains when touched, 10 to 12 minutes. Cool. Frost with Frosting, makes about 2-1/2 dozen cookies.
* If using self-rising flour, omit baking soda & salt.
Frosting:
Beat 4 cups powdered sugar, 1 tsp. vanilla and about 5 TB half-and-half until smooth and of spreading consistency. Tint with food color if desired.
Gingerbread Cookies: Decrease flour to 6 cups. Roll dough 1/2 inch thick. Cut into 2-1/2 inch rounds with floured cookie cutter. Place about 1-1/2 inches apart on lightly greased cookie sheet. Bake about 15 minutes.
Submitted by Judy Grindle, from Betty Crocker's Cookie Book
Strawberry Shortcakes
1 quart strawberries, sliced
1 cup sugar
1/3 cup shortening
2 cups all-purpose flour
2 TB. sugar
3 tsp. baking powder
1 tsp salt
3/4 cup milk
sweetened whipped cream
Mix strawberries with sugar. Let stand 1 hour.
Heat over to 450 degrees. Cut shortening into flour, sugar, baking powder and salt until mixture resembles fine crumbs. Stir in milk just until blended. Collect dough into a ball and knead 20 to 25 times. Roll into 1/2 inch thickness; cut with floured 3-inch cutter. Place about 1 inch apart on ungreased cookie sheet. Bake until golden brown, 10 to 12 minutes. Split crosswise while hot. Top with strawberries and cream.
Judy Grindle, recipe by Betty Crocker
Springtime Cake
1 lemon cake mix
1 can vanilla frosting
1 tsp orange extract
Orange zest to taste
Coconut
Mix cake according to directions, bake in 9 x 13 pan. Cool Well. Put frosting in small mixing bowl, whip well, add orange extract and zest to taste. Frost cake and sprinkle with coconut.
Jeannie Schlough
Butterscotch Cheesecake Bars
1 - 12 oz pkg butterscotch chips
1/3 cup butter
2 cups graham cracker crumbs (14 double squares)
1 cup chopped nuts
1 8 oz. pkg. cream cheese
1 - 14oz can sweetened condensed milk
1 tsp vanilla
1 egg
Preheat over to 350 degrees (325 degrees for glass dish). In medium saucepan, melt morsels and butter; stir in crumbs & nuts. Press half mixture onto greased 13X9 inch pan. In large mixer bowl, beat cream cheese until fluffy; beat in sweetened condensed milk, vanilla & egg. Mix well. Pour into prepared pan; top with remaining crumb mixture.
Bake 25 to 30 minutes or until tooth pick inserted near center comes out clean. Cool to room temperature. Chill before cutting into bars. Refrigerate leftovers. Makes 24 bars.
Submitted by Ted Morgan
Creme de Menthe Brownies
Bottom layer:
1 cup sugar
1/2 tsp salt
1/2 cup butter
4 eggs
1 cup flour
16 oz can Hershey's Chocolate Syrup.
Cream butter & sugar; add eggs, flour, salt & syrup. Bake at 350 degrees for 30 minutes. Use un-greased, un-floured 9X13 inch pan.
When completely cook, spread with mixture of:
2 cups powdered sugar
1/2 cup butter
4 TB Creme de Menthe*
Refrigerate until hard.
* or use peppermint extract & green food coloring
Melt together: (1 min on high in microwave)
1 TB butter
1 cup semi-sweet chocolate chips.
Spread on top using the back of a spoon. Refrigerate until serving time. These can be frozen.
Submitted by Ted Morgan
Bourbon Balls
3 cups finely crushed vanilla wafers -- about 75
2 cups powdered sugar
1 cup finely chopped pecans or walnuts
1/4 cup cocoa
1/2 cup bourbon
1/4 cup light corn syrup
Mix crushed wafers, powdered sugar, pecans & cocoa. Stir in bourbon and corn syrup. Shape into 1" balls. Roll in granulated sugar. Refrigerate several days in a tightly covered container before serving.
Submitted by Maureen Lostetter
PEPPY'S JET-PUFFED FUDGE
Ingredients:
1-1/2 cups sugar
1/2 cups butter or margarine
1 (5 fl.oz.) can evaporated milk (approx. 2/3 cup)
1 - 7 oz jar jet-puffed marshmallow creme
3 cups semi-sweet chocolate chips
1/2 tsp. vanilla extract
1 cup mini-marshmallows (optional)
2 cups chopped walnuts (optional)
1. Lightly grease a foiled lined 9"x9"x2" pan. Sprinkle some mini-marshmallows on the foil. Set aside.
2. Heat sugar, butter, milk & marshmallow creme in a heavy 3 qt. sauce pan over medium heat until mixture boils, stirring constantly, boil & stir for 5 minutes.
3. Add chocolate chips and vanilla extract. Stirring until chips are melted. Stir in mini-marshmallows and chopped walnuts (optional).
4. Immediately spread into prepared pan. Refrigerate over-night and cut into 1" squares.
5. For a creamer fudge, let stand at room temperature for 1 hour before serving.
Submitted by "Peppy"
Pecan Pie
9 inch unbaked pie crust
1 cp light corn syrup
1 cp firmly packed dark brown sugar
3 eggs lightly beaten
1/3rd cp melted butter
1/2 tsp salt (optional)
1 tsp vanilla
1 heaping cup of pecan halves
Heat oven to 350. In a large bowl mix all ingredients except pecans. Mix well. Pour into pie crust, sprinkle with pecans. Bake for about 45 to 50 mins or until center is set. Check with a toothpick in the middle. Cool. If crust seems to be getting too brown put a piece of foil over it lightly. Can be served with whipped cream on top of each piece.
Submitted by Janice Johnson
Chocolate Ribbon Torte
Crust: 1 cup flour
1/2 cup butter
1/2 cup chopped pecans
Mix together and press into 9 X 13 pan . Bake at 350 for 15 minutes.
Cool completely.
Topping 1:
1 - 8 oz cream cheese
1 cup powdered sugar
1 8 oz Cool Whip
Beat together till fluffy. Spread over crust and chill
Topping 2:
2 - 3 oz pkgs Chocolate Pudding, Instant
mix as directed and spread over Topping 1. Chill
Cover with 8 oz Cool Whip and Chopped Pecans
Submitted by Ruth Wagner
Chocolate Chip Cookie Bars
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup shortening
1/4 teaspoon salt
1-1/2 cups packed brown sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped walnuts
Preheat oven to 350. Grease a 9 x 13 pan.
In a large bowl, cream shortening, eggs and brown sugar. Add in milk and vanilla extract and mix well. Gradually add in flour, baking powder, baking soda, and salt. Mix until well blended. Fold in chocolate chips and nuts and stir until both are evenly distributed in dough. Spread dough in pan and bake 25 to 30 minutes. Let cool before cutting into bars.
Submitted by Sharon Hughes, from Allrecipes.com
Strawberry Triffle
1 Cake, baked per directions, Angel Food or Pound Cake or any flavor you prefer
1 large Vanilla Pudding Mix, not instant. Made per directions
1 Large Whipping Cream, whipped
3 cups mashed Strawberries
Line pretty bowl with layers of the above. First cake, then pudding, berries and whipped cream. End with cream and stop with a whole berry.
Submitted by Dorothy Hurkett
Chocolate Cake
1 pkg chocolate cake mix, any kind
1 can frosting mix, vanilla
1 capful vanilla extract
1 capful almond flavoring
chopped nuts, your choice & optional
Bake cake in a 9 x 13 pan per directions, cool completely, cooling overnight is best. Put frosting mix in a medium bowl, beat with a mixer until fluffy - on high speed. Add vanilla & almond flavorings and whip well again. Frost cake, sprinkle with nuts and MANGIA!
Submitted by Jeannie Schlough
Pumpkin Nut Bread
3-1/2 cups flour
3 cups sugar
1-1/2 tsp. soda
1 tsp. salt
1 tsp. each Cinnamon & nutmeg
1 cup walnuts chopped
4 eggs
1 cup oil
2/3 cup water
1-1/2 cup pumpkin
Mix liquid ingredients together. Sift dry ingredients into liquid and mix to blend.
Put into 2 prepared load pans. (greased & floured)
Bake at 350 for 60 minutes.
Topping when cooled, optional: Mixture of cinnamon, sugar and butter
Submitted by Carol Erquiaga
