Snickerdoodles

1 c. shortening
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 t. cream of tartar
1 t. soda
1/2 t. salt

Mix together shortening, sugar, and eggs. Stir together dry ingredients and add to shortening mixture. Roll dough into balls (about 1 T. each) and roll in a mixture of 1 1/2 T. sugar and 1/2 T. cinnamon. Cook at 350° for 10-12 minutes. Makes about 4 dozen.

Cornbread

Delicious with butter and honey!

2 c. flour
1 c. sugar (could use less)
1 c. cornmeal
2 T. baking powder
1 t. salt
2 c. milk
2 eggs
1/4 c. oil

Stir together dry ingredients. In a separate bowl, mix together milk, eggs, and oil. Add to flour mixture and stir just until blended. Don't over-stir. Pour into a greased 9 x 13 pan. Bake at 400° for 25 minutes, until golden brown and a toothpick inserted comes out clean. Serve warm!

Pig & Whistle Cake

(What a great name for a cake!)

Cake ingredients
1/2 c. butter
1/2 c. half & half
2 large eggs
1 c. sugar
1 1/2 c. flour
1/2 t. salt
1 t. baking powder
1 t. vanilla

Topping ingredients 
1 c. packed brown sugar
3 T. half & half
1/4 c. butter, melted
1/2 c. chopped walnuts

Preheat oven to 350°. Spray a 9-inch baking dish with cooking spray.

In a small saucepan over low heat, combine butter and half & half until butter is melted and mixture is warmed through. In a medium sized mixing bowl, beat eggs until light yellow. Add sugar and beat until light and fluffy. Add warmed butter/half & half mixture to sugar/eggs and beat until thoroughly combined. Add vanilla and mix again. In a separate bowl combine dry ingredients together and then add to wet ingredients; blend well. Pour batter into dish and bake for 30-35 minutes. 

Set oven to broil. 

For topping, mix all ingredients until thoroughly combined. Pour and spread onto hot cake and broil until bubbly and browned (a few minutes). Allow cake to cool so topping will set.  

Taco Soup

1 lb. ground beef
1 package taco seasoning
1 large onion, diced
1 can tomatoes, diced
1 can corn
1 can beef broth
2 c. water and 2 cubes beef bouillon
3 can beans, rinsed and drained, OR 1 lb. beans, cooked tender

Cook and drain ground beef and onion. Stir in taco seasoning. Combine all in large pot or crock pot. Simmer 45 minutes, until bubbly. (Cook 4 - 6 hours on low in crock pot).  Serve with shredded cheese and tortilla chips. 

Chicken Pot Pie

This takes awhile to make but it is so good!

3 celery stalks, diced
3 carrots, diced
1 onion, diced
1/2 c. frozen peas
1/4 c. butter
2 c. cooked chicken pieces
3/4 c. flour
2 c. chicken broth
1 chicken bouillon cube
1 c. evaporated milk
1 t. thyme
salt and pepper

In a large pot, saute vegetables in butter until translucent.  Add chicken and stir, cooking a few minutes. Sprinkle flour evenly over vegetables and chicken, stir and cook for a few more minutes. Add broth and bouillon cube. Pour in milk and allow to thicken, stirring gently. Add seasonings. Pour in a large pie pan or casserole dish. Top with pastry (homemade or store bought). Vent crust. Bake at 400° for 30 minutes.  Let stand for 10 minutes before serving. 

Chocolate Mint Meringues

3 egg whites
3/4 t. vanilla
3/4 c. sugar
1/4 c. Hershey's Cocoa
Chocolate Mint Glaze (recipe follows)

1. Heat oven to 300°.  Cover cookie sheet with parchment paper.
2. Beat egg whites and vanilla in large bowl on high speed of mixer until foamy. Beat in sugar, 1 T. at a time, beating until stiff glossy peaks form. Sift about half of cocoa over egg whites; gently fold just until combined. Repeat with remaining cocoa. 
3. Spoon mixture into pastry bag fitted with large star tip; pipe 1-inch diameter stars onto prepared cookie sheet. 
4. Bake 25 to 30 minutes or until dry. Cool slightly; peel paper from cookies. Cook completely on wire rack. Line tray or cookie sheet with wax paper. Prepare Chocolate Mint Glaze. Dip half of each cookie into glaze; place on prepared tray until set (refrigerate, if desired). Store, covered, in refrigerator. 6 dozen 1-inch cookies. 

Chocolate Mint Glaze

Place 1 c. Hershey's Special Dark Chocolate Chips or Hershey's Semi-Sweet Chocolate Chips and 4 t. shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at Medium (50%) 1 minute or until chips are melted and mixture is smooth when stirred. Stir in 4 to 6 drops mint extract. Use immediately. 

Dixie's KFC Coleslaw copy

8 c. shredded cabbage
1/4 c. shredded carrots
2 T. minced onion

1/3 c. sugar
1/2 t. salt
1/8 t. pepper
1/4 c. milk
1/2 c. mayonnaise
1/4 c. buttermilk
1 1/2 T. white vinegar
2 1/2 T. lemon juice

Mix first three ingredients. Process the remaining ingredients and pour onto the slaw. Cover and refrigerate several hours before serving. Yummy and lasts a long time in fridge. 

Dixie's White Chili

2 c. chicken or turkey, cooked and diced
1 large onion, diced
1 green pepper, diced
1 can tomatoes, diced
1 can corn
1 can chicken broth
2 c. water
2 bouillon cubes
3 cans beans, drained and rinsed OR 1 pound beans cooked tender
1 1/2 t. ground cumin
1/2 t. salt
1 t. garlic, minced
1 can green chilis, drained (optional)

Let all this simmer until onion and green pepper are cooked. Amazingly yummy. Serve with tortilla chips and shredded cheese.

Kid Friendly Hummus

1 - 15 oz. can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed or 1/2 t. garlic powder
2 t. ground cumin
1/2 t. salt
1 T. olive oil
1 T. lemon juice

In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved. I usually use about 2 T. liquid. 

The Chewy Oatmeal Cookie

3/4 c. butter-flavored Crisco
1 1/4 c. brown sugar
1 egg
1/3 c. milk
1 1/2 t. vanilla
3 c. quick oats
1 c. whole wheat flour
1/2 t. salt
1/2 t. soda
1/2 t. cinnamon
1 c. raisins
1 c. nuts (optional)

Cream first five ingredients well.  Mix dry ingredients together. Stir into sugar/Crisco and mix until combined. Add 1 c. raisins and nuts.  Drop by rounded tablespoon 2" apart on cookie sheet.  Bake in a preheated 375° oven for 9 minutes. Cool 2 minutes, then remove to foil on counter top. Yield 3 dozen cookies

Dixie's Favorite Bread

2 1/2 c. warm water
1/3 c. oil
1/3 c. honey
1 T. yeast
1 1/2 t. salt
1/2 c. gluten flour
7 - 8 c. whole wheat flour (divided) Can use 1/2 white flour if desired

Mix first 5 ingredients a couple of minutes. Add 1/2 the whole wheat flour and the gluten. Mix well. Add remaining flour 1 c. at a time until it cleans the side of the bowl. Knead about 8 minutes. Shape into two 9x5 loaves. Let raise in warm oven until double (not above pan sides). Turn oven to 350° and bake 30 - 40 minutes. (Nicely browned and thumps hollow). 

Leave in pan 3 minutes, then cool in towel for soft crust, or cooling rack, Brush top with brush. 

Apple Raisin Bran Muffins

1 1/2 c. Raisin Bran cereal
1 c. milk
1/4 c. oil
2 eggs, lightly beaten
1 t. vanilla
1/4 c. water
2 1/2 c. whole wheat flour
3/4 c. sugar
2 1/4 t. baking powder
1/2 t. baking soda
1 t. cinnamon
1 1/2 c. shredded apple w/peel (about 2 small)

Mix first 6 ingredients and let sit 10 minutes. Stir to break up. Preheat oven to 350° and grease muffin tins. Mix dry ingredients. Stir apples into cereal mixture and add to dry ingredients. Stir until moistened. Fill muffin tins 2/3 full. Bake mini muffins for 12 - 15 minutes, regular for 16 - 18 minutes.  Makes 72 mini muffins or 18 regular size. 

Caramel Corn

1/4 c. corn kernels
1/2 c. brown sugar, firmly packed
1/4 c. (half a stick) margarine
15 large marshmallows

Pop kernels in popcorn popper. Melt other ingredients in a heavy sauce pan, stirring frequently (1 - 2 minutes). Pour over popcorn until it is evenly coated.  Enjoy!

Thin Mints

2 c. milk chocolate chips or disks (divided)
1 c. mint green chips or disks
3 T. Crisco--1 T. per cup of chips (divided)

In a microwave-proof bowl put 1 c. milk chocolate and 1 T. Crisco. Melt for 2 minutes at 50% power. Stir until smooth and all melted. Spread on parchment paper out to approximately 12 x 14.  Keep as flat as possible. Cool a little between layers. Repeat for mint/Crisco in a clean bowl. Spread mint on the chocolate layer. Repeat the final chocolate/Crisco in a clean bowl. When it seems a little cool, cut with sharp thin knife into 1" squares, or 1/2" x 1 1/2" sticks. Keep in a cool place, not the fridge or freezer. 

Dixie's version Flax Skinny Muffins (Jorge's)

Traditional energy bars are often packed with sugar, which can cause a spike and a subsequent crash. These muffins are designed to provide sustainable energy that lasts through lunch, thanks to coconut oil, a healthy fat that's good for your brain, fiber-rich flax seed and egg protein. 

Makes one serving:

1/4 c. ground flax (optional, from 2 T. whole flax)
1 packet Stevia (about 1/4 t.?)
1/2 t. baking powder
1 t. cinnamon
1 t. coconut oil
1 egg

Melt the coconut oil in a mug and wipe all sides. Mix all the ingredients together in the mug and microwave for 50 seconds. Dump onto a small plate, allow it to cool to a safe temperature and enjoy!

Suggestion: Put together several ziplock bags of the dry ingredients and place in freezer. Pull out and add the oil and egg, voila, instant meal. 

Easy Homemade Gravy

In 1/4 c. of butter or meat drippings, add a roux of 1 c. water shaken well with 1/4 c. flour. Strain roux into the pan with drippings, add 2 t. bouillon and 1 c. more water. Whisk well, cook and stir until thick. Adjust the water to the thickness you like. 

10 Minute Microwave Peanut Brittle

1 c. white sugar

1/2 c. light corn syrup

1 T. water

1 c. salted peanuts

1/8 t. salt if using unsalted nuts

1 T. butter

1 t. vanilla 

1 t. baking soda - very fresh

Butter a cookie sheet. Combine sugar and corn syrup and water in a 2 quart glass bowl and microwave on high 4 minutes. Stir in peanuts (and salt if using unsalted nuts) and microwave on high 4 minutes more, then stir in butter and microwave for 2 minutes. Now add 30 seconds at a time if needed and stir each time 1-2 times until great brown paper bag color. (290° plus degrees)

Stir in vanilla and baking soda until light and foamy. Pour quickly onto cookie sheet (you can spread thin with back of a spoon if desired). Cool completely and break into pieces and serve. 

This is my favorite microwave brittle - excellent and easy, even fine on a humid day. 

Sweetened Condensed Milk Substitute

By Diana Rattra, About. com Guide  I have used this many times and it's great--Dixie

If you don't have sweetened condensed milk on hand, this simple recipe will make the equivalent of a 
14-oz. can.

Here's How:
1. Pour 1/2 cup of boiling water into a blender
2. Add 1 cup o nonfat dry milk
3. Add 2/3 cup sugar
4. Add 3 T. of melted butter
5. Add a few drops of vanilla
6. Cover and blend on high speed for 30 seconds or until smooth
7. Remove from the blender
8. Use in a recipe immediately or store in a covered container in the refrigerator 

Dixie's Danish Apple Slices

Double Crust
2 1/2 c. flour
1/2 t. salt
1 c. shortening
3 egg yolk plus milk to make 2/3 c. 
1 egg white - beat stiff for topping

Filling
8 - 10 cups thinly sliced and peeled apples
2 T. lemon juice
1/2 c. flour
1 1/2 c. sugar (use 2 c. for tart apples)
1 1/2 t. cinnamon
1/2 t. nutmeg

1/4 c. butter to dot on apples prior to putting on top crust

Frosting
1 c. powdered sugar
1 t. vanilla
2 T. hot water

Preheat oven to 375°. Prepare crust, divide in two--roll one thin in a bun pan, and the other half thin over parchment/wax paper in another bun pan for top crust. Prepare apples and lemon, mix all spices and stir together. Pour over bottom crust, dot with lots of butter so it won't boil over. Top with top crust. Brush whipped egg white over top. Bake for 45 minutes. When nicely browned, take out and immediately drizzle with frosting. 

Broccoli Bacon Salad

6 slices of bacon, cooked and crumbled
2 heads of fresh broccoli, washed and cut into bite-sized pieces  (I use 8+ cups of cut broccoli and stems)
1 c. shredded cheddar cheese
1/2 red onion, diced
1/4 c. red wine vinegar
1/8 c. sugar
2 t. black pepper
1 t. salt, or to taste
1/2 c. mayonnaise
1/8 c. Famous Sauce (Nally)
1 t. lemon juice

1. In a large bowl combine bacon, broccoli, onion, and cheese. Set aside.
2. In a small bowl combine remaining ingredients and whisk together. Add to broccoli mixture.
3. Stir to combine well. Cover and refrigerate for several hours. 
4. Serve and enjoy!

Amazing Strawberry Freezer Jam

Combine 3 T. Instant Clear Jel (from Bountiful Nutrition) with 1 1/2 or 2 cups sugar, before adding in 5 cups crushed fruit and add 1 T. corn syrp and then 1 T. lemon juice. (This is a great jam that is lower in sugar; less sugar means less calories!) Stir and freeze.  You can't tell it's any different. 

Ask for recipes when you purchase the clear jel.  

Lasagna (Easy! No pre-cooked noodles)

Spaghetti Sauce  Use 1 cup or more for the 9x13 pan to moisten, then mix with meat
1 pound sausage and/or hamburger--cook and drain
1/2 c. chopped onion or 1/4 c. dried minced  onion, can cook with hamburger
16 oz. diced tomatoes (I blend this and add to sauce)
2 t. dried basil--crushed
1 t. salt
1/2 t. pepper
8 - 12 oz. lasagna noodles
2 1/2 c. ricotta, cottage cheese, plain yogurt (any combination)
2 eggs, beaten
3/4 c. grated Parmesan or Romano cheese
2 T. dried parsley
1 pound mozzarella cheese, grated or thinly sliced

Cook meat and drain. Put 1 c. sauce in pan to cover the bottom lightly. Place 4 hard noodles on sauce. Stir the meat, onion, garlic, sauces and spices together. Stir the cottage cheese, eggs, cheese and parsley together. Spread 1/2 the cottage cheese mixture on the noodles in the pan. Cover with 1/3 the mozzarella cheese and 1/3 the meat sauce. Repeat layers. Top with last layer noodles and last 1/3 of meat sauce and last, the Mozzarella.  Cover with parchment sprayed with Pam so cheese won't stick, then foil.

Cook a 225° for 3 1/2 - 4 hours while at church or
400° for 60 - 90 minutes.
Check if noodles are tender with a fork.
Let stand 10 minutes, remove foil before serving.

Lentils 1 hour start to finish

2 c. lentils
5 c. water
1 chopped onion
2-3 potatoes, diced
1-2 c. chopped celery
2-3 carrots, diced
1 lb. hamburger, cooked, drained, and coated in 1 T. taco seasoning (opt.)
1 can tomato soup

Cook the dry lentils in the water about 30 minutes.  Add diced vegetables.  Cook 30 minutes more. When all are tender and cooked, add the hamburger and tomato soup.  Serve over toast with cheese.  Good vegetarian too.

Turkey Tetrazzina

12 oz. wide wavy pasta (6 - 8 cups)
2 cans mushrooms
2 - 3 c. turkey or chicken broth
3/4 c. half and half, sour cream, or yogurt
2 cans cream of mushroom or chicken soup
2 T. butter
3 T. flour
2 c. cubed cooked turkey or chicken
2 c. shredded cheese, any kind

Cook noodles. Make roux from soups, butter, and flour. Add all ingredients but meat and cheese. Mix well.  Add meat. Pour in 9x13 pan and sprinkle cheese on top. Cook at 350° for 30 minutes. 

You can also put in the fridge before cooking, pull out the amount you need and microwave it to heat.  Stir in cheese. 

Chocolate Glazed Turtle Pie

1/4 c. caramel ice cream topping
1 graham cracker crust
1/2 c. pecan halves - divided
2 packages chocolate instant pudding
2 c. milk
2 c. Cool Whip - divided
2 oz. Baker's semi-sweet chocolate OR 1/2 c. semi-sweet chocolate chips and 1 t. shortening

Spread caramel topping over crust. Save 10 pecans, chop the rest and sprinkle on the caramel. Mix pudding and milk. Stir in 1 c. Cool Whip. Spread on pie crust. Microwave chocolate (or chips and shortening) for 1 minute, stir and add 1 c. Cool Whip. Spread over chocolate pudding, arrange the reserved pecans on top and chill for 2 hours. 

Rice Casserole

3 c. rice
3 c. celery
1 onion, diced
1 can sliced water chestnuts, save juice
3 can Cream of whatever soup

3 c. turkey or chicken, cooked and diced (save juice if canned)
1 can mushrooms sliced, save juice
12 shakes soy sauce in each casserole dish
3 soup cans of water/broth/juices

Use 3 - 1 1/2 or 2 qt. pyrex covered casserole dishes. Dump even amounts in each. Stir with whisk. Cover, put in cold oven, set for 275° for 3+ hours. Great to cook while at church.  

Peanut Butter Fingers

1 1/2 cubes butter
1/2 c. sugar
1 c. brown sugar
1 egg
1 t. vanilla
3/4 t. soda
1/2 t. salt
1 1/2 c. flour
2 c. rolled oats

Mix all but flour and oats. Mix well, then add flour and oats and mix well. Spread in greased cookie sheet. Bake 325° for 10-15 minutes, until slightly brown. Whip 2/3 c. peanut butter, spread on top when it's cool. Cool completely, then make chocolate frosting for top. 

Frosting:

3 c. powdered sugar
1/4 c. cocoa
1/3 c. milk
1/3 c. oil
2 t. vanilla

Granola Energy Bars

1/2 c. brown sugar
1/2 c. light corn syrup
1/2 c. peanut butter
3 1/2 c. granola
1/2 c. Rice Krispies
1/2 c. Spanish peanuts or cashews

Combine brown sugar and corn syrup. Cook over medium heat, stir constantly until it comes to a boil. Remove from heat. Stir in peanut butter until blended. Stir in granola, cereal, and peanuts. Press into greased 9x13 pan. Yield 24 bars

Pecos Pasta

2 cans chili
1 can corn, drained
1 can tomatoes, diced
1 yellow onion, diced
1 green bell pepper, diced
12 - 16 oz. pasta (elbow, tortellini; different shapes create different flavors)
2 - 3 c. shredded cheese

Dump chili, corn, tomatoes, onion, and pepper in a big pot. Let this cook while another pot of water is boiling for pasta. Cook pasta according to directions on package and drain. Add pasta to chili mix. Turn off heat. Stir well and cover with cheese. Cover with lid and let sit for 5 minutes. Serve. 

Quinoa Black Bean Salad

1 c. quinoa
2 1/2 c. water
1/2 - 1 c. Raspberry Vinaigrette Dressing
1/2 t. cumin
1/4 t. freshly ground black pepper
1 can Niblets or corn, rinsed and drained
1 - 15 oz. can black beans, well rinsed and drained
4 oz. baby carrots, thinly sliced on the diagonal
3 ribs celery, thinly sliced on the diagonal
1 large red bell pepper, cored and chopped
1/2 medium red onion, chopped
2 cloves garlic, finely minced or to taste
1 T. canned chili peppers, rinsed and well drained (or to taste)

Place quinoa in a fine-mesh strainer and rinse under cold running water; drain. Bring the water to a boil in a medium saucepan, add quinoa. Return to a boil, reduce heat, cover and simmer for 10 minutes. Drain quinoa in strainer, rinse under cold running water and drain very well. Place in a large serving bowl and set side. In a small bowl, stir together the Vinaigrette, cumin, and black pepper; set aside. To the quinoa, add the corn, black beans, carrots, celery, bell pepper, onion, garlic and chili peppers. Pour in dressing and stir gently until well blended. Add more seasoning, if needed. Cover and refrigerate 4 hours or overnight for the flavors to blend. Before serving, add more dressing if salad has become too dry. 

Black Bean Salad/Salsa

2 cans black beans
1 can corn
1 can garbanzo beans (chick peas)
1 green pepper, diced
1/4 c. fresh Cilantro, chopped
1 c. tomatoes, diced (if using canned, drain)
1/ 2 c. sweet red onion, diced

Dressing:
3 T. red wine vinegar
2 T. extra virgin olive oil
1-2 T. sugar
1/2 t. salt
1/2 t. red pepper flakes

Rinse and drain beans and corn. 
Whisk the dressing ingredients, pour over salad, chill and enjoy!
Good with chips or as a salad. 

Hearty Oatmeal Pancakes

1 c. quick oats
1/2 c. whole wheat flour
1/2 c. flour
1 T. sugar
1 t. baking powder
1/2 t. soda
1/4 t. salt

1 egg lightly beaten
2 c. buttermilk
1-2 T. canola oil
1 t. vanilla

Mix wet and dry ingredients separately.  Mix together until just blended. PDour 1/4 c. batter per pancake on sprayed skillet.  Yield 12-15 pancakes.

I mix up several dry mixes in ziplock bags with the wet instructions written on them.  These are really yummy and cook quick like regular pancakes.

Carmelita Bars

The best bar cookie I have ever had!

2 c. flour
2 c. oats
1 1/2 c. brown sugar
1/2 t. salt
1 t. soda
1 c. butter, melted
1 jar Mrs. Richardson's Butterscotch Caramel topping (no substitutes!)
1 pkg. milk chocolate chips

Combine flour, oats, brown sugar, salt, soda and buter.  Grease 9 x 13 pan.  Put 2/3 of the oat mixture in the pan. Bake at 350° for 17 minutes.  Remove from oven, sprinkle chocolate chips over top, then caramel topping, then sprinkle on remaining oat mixture. Continue baking for 17 more minutes.

Zucchini Carrot Cake

2 eggs
1/2 c. honey
1 1/2 c. whole wheat flour
1/2 c. oil
1 t. baking powder
1 t. baking soda
2 t. cinnamon
1 t. vanilla
1/2 t. salt
1 c. grated carrot
1 1/2 c. grated zucchini
1/2 c. crushed pineapple, drained
1/2 c. chopped nuts

Beat eggs with honey till frothy. Gradually beat in oil. Add dry ingredients. Beat at high speed 4 minutes. Stir in carrots, zucchini, pineapple and nuts. Pour into lightly greased 9" square pan. Bake at 350° about 35 minutes.

Zucchini Casserole

6 c. yellow and/or zucchini squash
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1-8 oz. package herb-seasoned stuffing
2 c. cooked chicken

Cook squash and onion in boiling water 5 minutes; drain. Combine soup and sour cream; stir in carrots. Fold in squash and chicken. Combine stuffing mix as directed on package with required amount of margarine. Spread half of stuffing mix in 12 x 8 pan. Spread on vegetable mixture. Top with remaining stuffing mix. Bake at 350° for 20-30 minutes, until heated through. Serves 6-8.

Pumpkin Cookies

3/4 c. canned pumpkin puree
3/4 c. packed brown sugar
1/2 c. non-fat plain yogurt
2 T. vegetable oil
1 t. vanilla
1 c. raisins
2 c. sifted cake flour
1 t. cinnamon
1/2 t. ground ginger
1/2 t. baking soda
1/2 t. salt
1/4 t. ground allspice
1/4 t. ground nutmeg

Position rack in the center of the oven and preheat oven to 350°. Line baking sheets with parchment paper or coat with non-stick cooking spray. In a large bowl, whisk together pumpkin, sugar, yogurt, oil and vanilla until smooth. Stir in raisins. In a medium-sized bowl, stir together flour, soda, salt, and spices. Using a wooden spoon, stir the dry ingredients into the wet, mixing just until blended.

Drop the batter, about 1 1/2 inches apart by tablespoonfuls onto a prepared baking sheet. Bake for 15 minutes or until lightly browned. let cookies cool on wire rack. makes 3 1/2 dozen cookies.

Oatmeal Cookies

1 c. packed brown sugar
3/4 c. unsweetened applesauce
1 egg white, lightly beaten
2 T. vegetable oil
1 T. vanilla
1 c. raisins
2 c. rolled oats
1 c. sifted cake flour
1/2 c. whole wheat flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt

Position rack in the center of the oven and preheat oven to 350°. Line baking sheets with parchment paper or coat with non-stick cooking spray. In a large bowl, whisk together sugar, applesauce, egg white, oil and vanilla until smooth. Stir in raisins. In a medium-sized bowl, stir together oats, cake flour, whole wheat flour, baking soda, cinnamon and salt. Using a wooden spoon, stir the dry ingredients into the wet, mixing just until blended.

Drop the dough, about 1 1/2 inches apart, by tablespoonfuls onto a prepared baking sheet. Bake for about 15 minutes, or until lightly browned. Let cookies cool on wire rack. Makes 3 dozen cookies.

Cranberry Bread

2 c. fresh cranberries

2 c. flour

1/2 t. salt

1/2 t. cinnamon

1/4 t. nutmeg

1/8 t. cloves

1/8 t. allspice

1 t. baking powder

1 t. baking soda

1 c. brown sugar, packed

4 T. butter, melted

1 egg, beaten

Juice of 2 oranges (3/4 c.)

Zest of 1 orange

1/2 c. chopped pecans

Butter and flour a 9 x 5 x 4 loaf pan. Pick over the cranberries, removing any stems. In a mixing bowl, sift flour, salt, spices, baking powder and soda. Stir in the brown sugar. Add butter, egg, orange juice, orange zest; stir to mix. Fold in chopped pecans and cranberries. Spoon into prepared loaf pan and bake for 1 hour at 350°. Unmold loaf onto a rack and cool 15 minutes. May be served immediately or cooled completely and wrapped in plastic wrap, then stored overnight before serving. 

No Name Cookies

1 pkg. yeast
1/4 c. warm water
1 pkg. butterscotch pudding (Not Instant)
1-1/2 c. canned milk
1/2 c. butter
2 eggs
4-1/2 to 5 c. flour

Put yeast in water, let stand. Mix pudding with milk; when it thickens take off heat and add butter. Cool till lukewarm; blend in eggs and yeast. Add flour till spongy. Cover and let rise 2 hours. Divide into 3 and roll out into 15" rounds. Cut 12 wedges (I use a pizza cutter). Place 1 t. filling on wide end and roll up, making sure point is down on cookie sheet.  Let rise 1 hour. Bake 10 MIN., NO LONGER!

FILLING:
1/2 c. butter
2/3 c. brown sugar
1 c. chopped walnuts
2 T. flour
Cook till sugar is dissolved

FROSTING:
1/4 c. brown sugar
2 T. canned milk
2 T. butter

Combine in pan and bring to boil. Take off heat and blend in 1 c. powdered sugar.

Caramel Ribbon Brownies

24 light caramels or l bottle caramel topping
3/4 c. canned milk
1 package chocolate cake mix (2 layer)
6 T. butter or margarine, melted
1 c. chopped nuts
1/2 c. semi-sweet chocolate morsels

In saucepan combine caramels and 2 T. milk. Cook over low heat until caramels are melted, stirring frequently. In a bowl combine remaining milk with cake mix, nuts and butter. Mix well.  Spread 1/2 the cake mixture in greased 13 x 9 pan. Bake 10 minutes at 350°. Sprinkle chocolate morsels over hot cake. Drizzle caramel mixture on top. Drop remaining cake mixture by teaspoonful over all.  Bake at 350° for an additional 20 minutes. Cut into bars while warm. Cool in pan. Makes 36 bars.

Brownies (You won't find better!)

1 c. margarine
1-1/2 c. sugar
4 eggs
1-1/2 c. flour
1 t. vanilla
1 c. nuts
2 heaping T. cocoa

Cream margarine and sugar until smooth. Add eggs and vanilla and beat well. Add dry ingredients and nuts. Mix well. Bake in 9 x 13 pan, greased and floured, in 350° over for 20 minutes (or so).

Old-Fashioned Raisin Bars (Aunt Ruth Fowles' Recipe)

1/2 c. seedless raisins
1 c. water
1/2 c. shortening
1 c. sugar
1/2 c. nuts
1 t. soda
1 egg, slightly beaten
1-3/4 c. flour
1/4 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. allspice
pinch cloves
chocolate chips

Combine raisins and water. Bring to boil and remove from heat. Stir in shortening; cool; stir in sugar and egg. Add sifted dry ingredients; beat. Pour on greased cookie sheet and bake at 370° for 20 minutes. Frost with vanilla frosting, cut into bars.

Cherry Delights

Mix 1 c. margarine and 1/2 c. sugar. Stir in 1/2 c. Karo light syrup. 2 egg yolks and 2-1/2 c. flour. Chill. Roll into 1-inch balls. Dip into slightly beaten egg whites, then 2 c. finely-chopped nuts. Place on a greased baking sheet. Press candied cherries into centers. Bake at 325° for 20 minutes. Makes  4 dozen cookies.

No-Bake Rocky Road Cookies

3 c. uncooked oats
1/2 c. chopped nuts
1/2 c. cocoa
1 c. small marshmallows
1/2 c. butter
1/2 c. canned milk
2 c. sugar
1/4 t. vanilla

Combine cocoa, butter, milk, and sugar. Bring to boil; boil 1 minute. Add vanilla and marshmallows and nuts. Pour over oats and stir. Drop by teaspoonful onto waxed paper. Have oats in a big bowl for mixing.

Easy Filled Cookies

1 c. shortening
2 c. brown sugar
3 eggs
1/2 c. water
1 t. vanilla
3-1/2 c. sifted flour
1/2 t. salt
1 t. soda
1/8 t. cinnamon

Heat oven to 375°. Mix shortening, brown sugar, and eggs. Stir in water and vanilla. Sift together and stir in flour, salt, soda and cinnamon. Drop by teaspoonful on ungreased baking sheet. Place 1/2 t. date or raisin filling on dough; cover with teaspoon of dough. (Don't try to cover completely; just drop on top.) Bake until lightly browned, 10-15 minutes.

FILLING:
2 c. dates finely cut up (or 2 c. raisins, ground)
3/4 c. sugar
3/4 c. water
1/2 c. nuts
Cook all but nuts slowly, stirring, until thickened. Add nuts; cool

Delectable Dates Drops

1 c. finely chopped pitted dates
1 c. water
1 egg
1/2 c. brown sugar
1/2 c. butter or margarine
1/4 c. milk
1-1/2 c. flour
1/2 t. salt
1/2 t. baking powder
1/4. t. baking soda
1/2 c. chopped nuts

Combine dates and water; bring to boiling. Simmer 5 minutes; cool. Set aside 2 T. date mixture for frosting. Beat in egg, sugar, butter or margarine and milk. Stir together flour, salt, baking powder and soda. Add to egg mixture. Stir in nuts. Drop from teaspoon onto ungreased cookie sheet. Bake at 375° for 10-12 minutes. Cool. Frost with DATE FROSTING:

Beat together 3 T. softened butter
1-1/2 c. sifted powdered sugar
1/2 t. vanilla
reserved dates
Add enough milk to make spreadable

Chocolate Graham Fingers

MELT 1/2 c. butter in saucepan.
ADD:  1/2 c. brown sugar
            2 T. cocoa (or less)
            1 egg, slightly beaten
Stir well. Boil and simmer 1 minute.
ADD:  1 t. vanilla
            3/4 c. broken walnuts
            1/2 lb. roughly broken graham crackers
Press into 8 x 8 greased pan. Chill. Ice with colored frosting. These taste great!

Peanut Butter Fingers (I'm becoming world-famous for this one!)

1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1/2 t. vanilla
1 c. peanut butter
1 t. soda
1 t. salt
1-1/2 c. flour
1-1/2 c. oats

Mix together and spread on a large cookie sheet. Bake at 375° for 10-15 minutes. (Won't be solid yet.) Cool, spread with peanut butter. Frost with chocolate frosting. Cut in squares.

Peanut Blossom Cookies

1/2 c. butter
1/3 c. peanut butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1 t. vanilla
1-3/4 c. flour
1 t. soda
1/2 t. salt
36 candy kisses

Cream butter, peanut butter and sugars until light and fluffy. Mix in egg and vanilla. Sift dry ingredients and add to above. Shape in 1-inch balls and roll in granulated sugar. Bake at 375° for 8 minutes. Put candy kiss on each cookie and bake 1-2 minutes (until candy is soft and sticks to cookie).

Scotch Crunch Cookies

3/4 c. shortening
1 c. brown sugar
1/2 c. white sugar
1 egg
1/4 c. water
1 c. sifted flour
1 t. salt
1/2 t. soda
3 c. uncooked oats
2 rounded T. peanut butter

Beat shortening, sugar, egg, water and vanilla. Add sifted dry ingredients. Add peanut butter and oats. Bake at 325° - 350° for 10-12 minutes.

Scotcharoos

1 c. sugar
1 c. white Karo syrup
1 c. peanut butter
6 c. Rice Krispies
1-8 oz. package chocolate chips
1-8 oz. package butterscotch chips

Combine sugar and syrup in double boiler.  Stir until it boils and sugar is dissolved. Remove from heat; add peanut butter. Add Rice Krispies. Press in buttered 9 x 13 pan.
Melt chips together in double boiler; spread over Rice Krispies. Let cool for at least 1 hour before cutting into squares.

Gingerbread Sugar Cookies

4 t. baking powder
2 t. soda
2 eggs
5 c. flour
2 c. sugar
1 c. milk
2 cubes margarine
2 t. vanilla
1 t. salt

Mix and then refrigerate for 3-4 hours. Bake at 350° for 10-12 minutes or until they turn brown on the edges. Makes 5 dozen cookies.

FROSTING:
1 c. powdered sugar
2 T. milk
1 T. shortening
1 t. vanilla
dash of salt
food coloring

Mix really well and spread on cookies.

Sugar Cookies

1 c. shortening
1 c. sugar
2 eggs, beaten
2 t. vanilla
1 c. sour cream
5 c. flour
2 t. baking powder
1-1/4 t. salt
1 t. soda

Cream shortening and sugar; add eggs and vanilla to sour cream. Sift together the flour, baking powder, salt and soda. Add alternately with liquid to shortening and sugar mixture. Chill thoroughly. Roll out on pastry cloth 1/4" thick. Cut with large cutter. Sprinkle with sugar unless you frost. Bake at 375° for 10-12 minutes.

American Butter Cookies (Christmas Tradition)

2-1/2 c. sifted flour
1-1/2 t. baking powder
1 c. butter
1 c. sugar
2 eggs, unbeaten
1 t. vanilla

Sift together flour and baking powder. Cream butter; add sugar and mix well. Add eggs and vanilla and blend. Add sifted dry ingredients gradually, mixing well.  Chill thoroughly (at least 4 hours). Roll out very thin on well-floured board and cut into shapes. Brush cookies before baking with beaten egg white and sprinkle with sugar or decorettes. Bake at 375° for 6-8 minutes until brown around edges.

Raspberry Dessert

CRUST:
Mix together like pie crust:
2 c. flour
1 c. (2 cubes) butter or margarine
1/2 c. brown sugar
1 c. chopped nuts
Spread in bottom of 9 x 13 pan. Bake at 350° for 15 minutes. Cool and crumble. Save 1/3 of crust for top.

FILLING:
2 envelopes Dream Whip (prepare according to directions)
Add 1-8 oz. Philly cream cheese
1 c. powdered sugar
Mix together and pour over crust. Chill.

TOPPING:
1 large package Danish Dessert (Raspberry)
Follow directions except substitute 1-1/2 c. raspberry juice (defrosted frozen raspberries) in place of that part of water. Cool, then add 2 packages defrosted raspberries. Spread on top of filling. Put crust sprinkles on top.

Cherry Cheese Cake

CRUST:  1/2  sq. margarine
                18 graham crackers
Make a graham cracker crust in a 9 x 13 pan.
In small bowl whip 2 envelopes Dream Whip.
In large bowl beat 2 c. powdered sugar into 2 large packages softened cream cheese. Combine two mixtures and spread over crust. Spread 1 can pie filling over top.  Refrigerate.

Allen's Favorite Homemade Ice Cream

(Called the Six Three's)

Juice of 2 lemons
             3 oranges

Freeze till slushy.

Beat together:  3 eggs
                        3 c. sugar
for 20 minutes. (A secret to smooth homemade ice cream)

Put in freezer:  3 c. milk
                        3 c. cream**
                        3 mashed bananas
                        slushy lemon-orange juice
                        sugar-egg mixture

And churn away.  When ready, call Allen. : )  He eats ice cream all the time, even though he doesn't like it!  At least that is what he tells the grandkids.

**Whipping the cream slightly before adding to rest of ingredients hastens mixing time.

Chocolate Eclair Pie

1 small box graham crackers
2 pkgs. (3 oz.) French vanilla INSTANT pudding
3-1/2 c. milk
1-9 oz. container whipped topping

FROSTING:
2 pkgs. Redi-mix liquid chocolate (must be Nestle's Cocoa Bake)
1 T. white corn syrup
1-1/2 c. powdered sugar
1 t. vanilla
3 T. milk
3 T. butter, melted

Butter bottom and sides of an oblong pan and line with whole crackers. Mix pudding with milk, then blend in Cool Whip. Layer pudding and crackers, ending with crackers. Make frosting:  Mix all ingredients together; spread carefully on top of graham crackers before chilling.  This should be prepared the day before you plan to serve it.    Yields:  16 servings

Crunchy Parfait

1/2 c. grape nuts
1/4 c. brown sugar (packed)
2 T. margarine, melted
1 pkg. vanilla pudding
2-1/4 c. milk +
1/4 c. drained fruit

Combine cereal, sugar and margarine. Set aside. Prepare pudding as directed, increasing milk to 2-1/4 cups. Cool and stir in fruit. Alternately spoon pudding and cereal mixture into serving dishes or parfait glasses, starting and ending with whipped topping mix or whipped cream. Makes 4 servings.

Ralph Rodgers' Mother's Carrot Pudding

MIX:  1 c. sugar
           1/4 c. melted shortening (butter)
           1 c. uncooked shredded carrots
           1 c. uncooked shredded potatoes
COMBINE:  1 c. flour
                      1 t. cinnamon
                      1 t. nutmeg
                      3/4 t. salt
                      1 t. baking soda

Mix flour mixture with 2 cups raisins. Combine with sugar mixture and add nuts (as many as desired). Fill greased bottles or cans 2/3 or 3/4 full and steam 2-1/2 hours. If bottles seal, may be stored like other bottled fruit. If in cans or unsealed bottles, may be frozen.

Apple Pudding

1 c. sugar

1/4 c. shortening

1 egg

2 large apples (shredded-2 cups)

1 c. sifted flour

1 t. soda

1 t. cinnamon

1/2 t. nutmeg

1/4 t. salt

1/2 c. nuts

Cream sugar and shortening. Add egg; beat well. Shred apples. Add to creamed mixture. Stir in dry ingredients; add nuts. Bake in 8" or 9" pan at 350° for 45 minutes. 

SAUCE:  Heat together 1/2 c. butter or margarine, 1 c. sugar and 1/2 c. light cream or canned milk over low heat (don't boil) until blended and sugar is melted. Add 1/2 t. vanilla and dash of nutmeg. 

Potato Pancakes

4 large potatoes
1 small onion
1/3 c. flour
1/4 t. pepper
Cold water in bowl
2 eggs
2 t. salt
oil

Peel potatoes, rinse. Shred potatoes and onion; keep in cold water until ready to use.  Drain and put into towel and squeeze water out. Beat eggs; add potatoes and onion. Add flour, salt, pepper; toss until well mixed. Drop by 1/4 c. into hot oil. Flatten with turner. Cook until golden grown; turn and cook other side. Drain on paper towels and keep warm in oven.

Crab Dip

1 lb. crab flakes
1 large cream cheese
1/2 c. mayo (lite)
1/4 c. chopped green onions
1/4 c. chopped celery
2 T. lemon juice

Mix together and let stand for at least 2 hours. (Break up the crab flakes as you put into the mixture)

Bean/Cheese Dip

1 can cheddar cheese soup
1 can bean and bacon soup
1-8 oz. jar cheese whiz

Combine all above and heat.  Serve with chips.

Party Cheese Ball

1 Kraft processed cheese spread (sharp or onion, etc.)
1 8 oz. cream cheese, softened
1 c. grated sharp cheese

Mix well. Roll in chopped almonds. Cover with plastic wrap and refrigerate.

French Dressing

MIX WELL IN BLENDER:  1/2 c. vinegar
                                                1 c. oil
                                                1 c. sugar
                                                1 c. catsup
Add a dash of tabasco sauce, celery seed and garlic salt.
             

Shrimp Salad

1 1/2 c. shellroni
1 large tomato, chopped
1/2 cucumber, peeled and chopped
1 c. fresh broccoli tips, chopped
1- 1 1/2 cans small or medium, deveined shrimp, washed and drained

Prepare the night before: Cook shellroni 10 minutes in lightly salted water, rinse and chill in cold water. Drain well.  Mix the shellroni, tomato, cucumber, broccoli, and shrimp in a bowl. Mix the dressing below and pour on salad. Toss gently so as not to break the shrimp. Salt and pepper to taste.

DRESSING for Shrimp Salad:

1 c. Best Foods mayonnaise
1 t. grated onion
1 T. evaporated milk or cream (You can substitute with milk, dash of vinegar)
1/4 t. celery salt
1/2 t. dill week

Enchilada Casserole (Ann Lundquist)

1 1/2 lbs. hamburger or chicken
1 c. chopped olives
1 can cream of chicken soup
1 can enchilada sauce
1 lb. grated cheese
1 c. green chilies
1 dozen corn tortillas

Brown hamburger with onion, then salt and pepper. Pour in soup and sauce. Simmer for 15 minutes. In a large casserole dish, alternate layers of tortillas, cheese, olives, chilies and sauce (about 2 layers). Top with cheese and bake at 350° for 30 minutes. Let set for a few minutes before serving.

Seasoned Rice

1 c. rice
3/4 c. water
1 can Campbell's Onion Soup
1 sq. (1/2 c.) margarine (cut in chunks)
4 oz. can mushrooms

Mix together; put in 1 1/2 qt. casserole dish. Bake at 375° for 45-60 minutes. Stir twice. Serves 8.

Enchilada Casserole (Cherie Vance)

2 lbs. ground beef
1 c. chopped onions or 3 T. instant
1/4 t. Tabasco sauce
2 cans (8 oz.) tomato sauce (or 1 can tomato sauce and 1 can chili sauce)
2-3 c. grated cheese
3/4 c. flour
2 1/4 c. water
1-2 T. chili powder
1 t. salt
8 corn tortillas

Cook meat, onions, spices until meat loses its color. Add flour and mix well. Stir in water and cook to the consistency of gravy. Add tomato sauce and simmer 5-10 minutes.
In casserole layer half of meat mixture, half of tortillas, half of cheese. Repeat, topping with cheese. Bake at 350° for 25 minutes. Serve with shredded lettuce sprinkled over all.  Serves 6-8.

Chicken Enchiladas

1 chicken boiled and cut up (or use leftover turkey torn in small pieces)
1 lb. (or so) Monterey Jack cheese, grated (Cheddar can be used also)
1 onion, chopped
1 can diced green chilis

Mix above together, place in about 12 enchiladas. Place in baking pan.

SAUCE:  2 cans cream of chicken soup
                1 pint half and half
                1 c. broth

Pour sauce over enchiladas. Grate some cheese on top. Bake at 350° for 30 minutes.

Maurine's Delicious Potatoes

Boil as many potatoes as you will want to use. Prepare as you would for mashed potatoes. Add softened Philadelphia Cream Cheese and sour cream to taste. (Put the cream cheese in while potatoes are very hot so it will melt.) Bake in casserole dish, topped with butter and paprika, in 350° oven for 30 to 45 minutes.

Baked Chicken

12 half chicken breasts (skinned and boned)
2 c. sour cream
1 T. Worcestershire Sauce
2 t. Tabasco
1/8 t. garlic powder (or 1 clove)
2 t. salt
1 1/4 t. paprika
bread crumbs

Mix sour cream and seasonings and pour over chicken. Turn each piece so it becomes well-coated. Cover well and refrigerate overnight. In the morning drop chicken one piece at a time in a shallow dish of bread crumbs, shaking more on top. When all are dipped, cover pan well and return to refrigerator to chill for at least 1 1/2 hours. Then uncover and bake in 325° oven for 1 hr. 15 min. (more or less)

Chicken Cordon Bleu

4 boneless chicken breasts (skinned)
1 pkg. Swiss cheese
1 pkg. sandwich ham
2 c. cornflakes crumbs
1 can cream of chicken soup
1 egg, beaten
Toothpicks

Beat chicken breasts with mallet or hammer to death. Lay one piece of ham over top and also same with cheese (amount depends on how much you want in the middle); fold together and close edges with toothpicks. Dip in the egg then cover with smashed cornflakes. Place on ungreased sheet or glass pan and cook in oven at 400° for 45 minutes, or until chicken is tender. Dilute soup with milk or water to the point of a saucy consistency. When chicken is fully cooked, pour the soup mixture over the chicken and serve.

Christmas Eve Prime Rib

(You should buy about 10-12 oz. per person. It will cook down some.)

For a 6 lb. prime rib I use:
2 T. Accent
2 T. Meat Tenderizer
2 T. Pepper
2 T. Onion Salt
2 T. Garlic Salt
2 T. Season Salt

Mix spices together. Rub into the meat on every side. (I usually have spices left over which I store and use for roasts, etc.)  COOK 2 hours at 250° , PLUS 1 hour per lb. at 150° (6 hours total for 6 lbs.)

50% Whole Wheat Bread

5 c. liquid (2 c. potato water
                 (2 c. buttermilk
                 ( 1 c. warm water
Put in mixer with 6 T. solid shortening
                             6 T. sugar/honey
                             2 T. molasses
                             2 T. salt
Add 7 cups wheat flour in and mix well. Add 2 T. yeast dissolved in 1/2 c. warm water. Add 6 cups white flour. Mix 10 minutes, then let rest in covered bowl 10 minutes. Divide into 5 loaves. Let rise 1 hour. Bake at 400-450° for 10 minutes, then 350° for 20-30 minutes.

Angel Biscuits

5 t. water, warm
2 T. sugar
1 pkg. yeast
5 c. flour
1 c. shortening
1/2 t. soda
5 t. baking powder
3/4 t. salt
2 c. buttermilk (or sour milk)

Soften yeast in water with sugar. Cut shortening into flour mixture; add rest of ingredients.  Makes a soft dough. Spoon into greased muffin tins and bake 15 minutes at 375°.  Makes 2 dozen. I also like to make roll biscuits out of this.  Also, I put in fridge in tupperware uncooked dough for 1 week.

Dilly Bread

1 pkg. yeast
1/4 c. warm water
2 T. sugar
1 T. instant onion
1 c. cottage cheese (it can be old and starting to turn)
1 T. butter
2 t. dill seed
2 t. salt
1/4 t. soda
1 egg
2 1/2 c. flour

Dissolve yeast in water with sugar.  Heat cottage cheese till it strings from spoon.  Combine all ingredients in bowl except flour; add flour. Turn into well-greased casserole.  Let rise 30-40 minutes. Bake at 350° 40-50 minutes.

Quick 'N Foamy Jello Salad

Put 3 oz. package jello and 1 c. boiling water in blender. Blend on low until dissolved, about 30 seconds. Add 1 c. ice cubes in water and stir until partially melted; blend on high about 30 seconds. Pour into serving bowl, spoon in fruit, if desired. Chill 30 minutes. Mixture is self-layering, with frothy layer on top, clear layer below.

Orange Jello Salad

3 c. boiling water
1 large orange jello
1 small can orange juice concentrate
1 medium can crushed pineapple and juice

INSTANT lemon pudding

Dissolve jello in water; add OJ and pineapple, let set. Prepare 1 large package lemon INSTANT pudding (use directions on package.) Pour over jello and let set. Top with whipped cream and chopped nuts.

Emerald Salad

1 pkg. lemon jello
1 pkg. lime jello
2 c. liquid (pineapple juice, plus water)
1 c. crushed pineapple
1 c. mayonnaise
1 c. cottage cheese
1 c. whipping cream
1 c. chopped nuts

Heat liquid and dissolve gelatin in it. Allow to set, then whip and fold in remaining ingredients. Allow to set. Makes 12 servings.

Lion House Pumpkin Bread

1-1/3 cups vegetable oil
5 eggs
1 can (16 oz) pumpkin
2 cups flour
2 cups sugar
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
2 3 oz packages vanilla pudding mix (regular or instant)
1 cup chopped nuts

Preheat oven to 350 degrees. Mix oil, eggs, and pumpkin in mixing bowl and beat well. Sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix until blended. Stir in pudding mix and nuts. Pour into greased large loaf pans. Bake for 1 hour. Makes 2 loaves.

Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt

Filling:
1 cup powdered sugar
8 oz cream cheese
4 Tbsp butter or margarine
1/2 tsp vanilla

Beat eggs 5 minutes at high speed. Fold in sugar, pumpkin, and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into egg mixture. Spread onto 15x10x1 inch greased and floured baking sheet. Bake at 375 degrees for 15 minutes. After baking, slide off baking sheet onto dish towel that has been sprinkled with powdered sugar. Roll up jelly-roll style with dish towel inside. Place in fridge to cool. Once cooled, unroll and spread with filling. Re-roll and refrigerate (without dish towel).

Colonial Pumpkin Bars

3/4 cup margarine
2 cups sugar
1 can (16 oz) pumpkin
4 eggs
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 cup chopped walnuts

Cream margarine and sugar until fluffy. Blend in pumpkin and eggs. Add combined dry ingredients, mix well. Stir in nuts. Spread mixture into greased and floured 15-1/2 x 10-1/2 jelly roll pan. Bake at 350 degrees for 30 minutes or until toothpick in center comes out clean. Frost with cream cheese frosting.

Cream Cheese Frosting:
1 package (3 oz) cream cheese
1/3 cup margarine
1 tsp vanilla
3 cups powdered sugar
Canned milk

Combine softened cream cheese, margarine, and vanilla until well blended. Add sugar gradually. Slowly add enough canned milk to make spreading consistency.

Pumpkin Surprise

Crust:
1 package yellow cake mix, dry (reserve 1 cup and set aside)
1 egg
1 stick margarine, melted

Mix together and spread into dripper cake pan.

Pumpkin Layer:
1 large can pumpkin
1/2 to 3/4 cup sugar
2 eggs
2/3 cup milk
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/2 tsp salt

Mix together and pour on crust.

Topping:
1 cup reserved dry yellow cake mix
1 tsp cinnamon
1/2 cup brown sugar
3 Tbsp butter or margarine

Cut butter into dry ingredients to make crumble top. Sprinkle on top. Bake at 350 degrees for 50-60 minutes. Make sure pumpkin is set.

Bob Cutler's Marinated Turkey

Marinade:
1 cup 7-Up
Powdered horseradish to taste
1 cup peanut oil
Garlic powder to taste
1/2 cup Kikkoman soy sauce (light)
1/2 cup Kikkoman soy sauce (regular)
1/4 cup lemon juice

Marinate turkey steaks overnight and cook in barbecue grill.

Root Beer for a Crowd

5 lbs sugar
1 bottle root beer extract
Cold water

Mix together well. Add enough cold water to dissolve mixture. Add ice and water to make 5 gallons. About an hour before serving, add about 6 lbs dry ice. Partially cover and serve when it's zippy.

Cherie's Marinated Vegetables

1 head cauliflower, cut in florets, about 4 cups
1 bunch broccoli, cut in florets, about 3-1/2 cups
2 medium zucchini, cut lengthwise, sliced, about 3-1/2 cups
1 lb mushrooms, stems removed, thickly sliced
1 can olives, sliced
4 carrots, sliced

1 cup white or wine vinegar
1 cup oil
2 tsp sugar
1 tsp salt
1 tsp pepper
1/2 fresh lemon juice
3 cloves garlic, minced

Combine vegetables and olives in large bowl. For marinade, combine vinegar and remaining ingredients in jar. Cover and shake vigorously. Pour over vegetables. Cover and marinate in fridge overnight, stirring occasionally. Makes about 13 cups.

Maurine's Luscious Ice Cream

3 10-oz packages strawberries or raspberries
3-1/2 cups sugar
Juice of 2 lemons
1 quart whipping cream
2 mashed bananas

Mix together, put in canister. Add milk until 3/4 full. Freeze with 5 parts ice to 1 part salt. Makes 6 quarts.

Dixie's Trade Winds Pasta Salad

1 package (12 oz) shell macaroni, uncooked
2 Tbsp butter or margarine
1/4 cup brown sugar
1 cup cubed ham
1 cup (8 oz can) pineapple chunks, undrained
1 cup (4 oz) cubed cheddar cheese
1/2 cup grapes
1/4 cup mayonnaise
1/4 cup sour cream

Cook macaroni according to package directions, drain. Rinse with cold water to cool quickly, drain well. In medium saucepan melt butter and brown sugar, add ham and cook until ham is lightly browned. In large bowl toss macaroni, ham, cheese, and grapes. Drain pineapple reserving 2 Tbsp liquid, add chunks to macaroni mixture. Combine mayonnaise, sour cream and reserved juice. Blend well. Pour dressing over macaroni mixture, toss lightly. Makes 8 servings.

Bubble Stuff

2 cups Dawn or similar dish-washing liquid
1/4 cup glycerin
Water to make 1 gallon (can be made in plastic milk container)

Put in large pan for use with wands, plastic berry cups, etc.

Play Dough

1-1/2 cups water
1/2 cup salt

Heat till hot and add:

1 Tbsp alum
2 Tbsp mineral oil OR baby oil
1 Tbsp glycerin
Food coloring (as desired)
Flavoring (such as oil of cloves, peppermint, cherry, etc. -- need only a few drops)

In mixer, add 1-1/2 cups flour

Add slowly, 1 additional cup flour (more or less).

It's ready to play with when cool enough to handle. Store in refrigerator in plastic Ziploc bag. Your kids will have play dough for a year.

Cinnamon Bunny Bread

Bake large bunnies at 350 degrees for 20 minutes, small bunnies for 15 minutes. Makes 6 large bunnies or 12 small bunnies.

1 cup milk
1/2 cup (1 stick) unsalted butter, sliced
1/2 cup warm water (105-115 degrees)
3/4 cup sugar
2 packages (1/4 oz each) active dry yeast
5-6 cups unsifted all-purpose flour
1 Tbsp ground cinnamon
1 tsp salt
5 eggs, at room temperature (reserve one for glaze)
1 Tbsp cold water
Decorator frosting
Small round candies or jelly beans

Decorator Frosting:
Combine 1 egg white and 1/8 tsp cream of tartar in small bowl. Beat with electric mixer until frothy. Add 1-1/2 cups sifted confectioners sugar and beat until fluffy and stiff, about 5 minutes. If frosting is too stiff, beat in a few drops of water until proper consistency. Keep covered with damp cloth at all times or frosting will harden.

1. Combine milk and butter in small saucepan. Place over low heat until butter melts. Remove from heat and cool to lukewarm (110 degrees).
2. Stir together warm water and 1 Tbsp of the sugar in small bowl. Sprinkle yeast over surface and let soften for 1 minute. Stir to dissolve. Let stand until foamy, about 5 minutes.
3. Combine 4 cups of the flour with the remaining sugar, cinnamon, and salt in a large bowl. Add 4 of the eggs, yeast mixture, and warm milk mixture. Stir with wooden spoon until blended. Stir in enough of the remaining flour to make soft but not sticky dough.
4. Knead dough on lightly floured surface or in electric mixer bowl with dough hook until smooth and elastic, 8-10 minutes. Place dough in lightly oiled bowl, turning once to coat with oil. Cover and let rise in warm place, away from drafts, until doubled in bulk, 1-1.5 hours.
5. Punch dough down. Knead briefly. Cover and let rest 10 minutes. Grease 2 large baking sheets.

6. FOR LARGE BUNNIES: Cut dough into 6 equal parts. Use one part for each bunny. If kitchen is warm, keep unused dough, covered, in refrigerator.
7. Using one piece of dough, pinch off about 1/2 cup for body and roll into a ball, slightly elongating it into the shape of an egg. Place on baking sheet. Pinch off about 1/4 cup from remaining dough for the head and roll into smooth ball, making it elongated and pointed at one end. Did point into water (have some handy in small bowl) and tuck point under ball on baking sheet. Pinch off tiny piece for nose. Roll into ball, dip bottom into water and place in center of face.
8. Divide remaining dough into 6 equal pieces. Roll 4 pieces into balls for paws, making them slightly pointed and elongated at one end. Dip point of each into water and tuck under body in four places to make the paws. Roll remaining 2 pieces into logs for ears, making a point on one end and flattening the other end of each log. Dip flattened end of each into water and tuck under head for ears.
9. Repeat with remaining 5 pieces of dough for 5 more bunnies, placing on baking sheets with about 3 inches between each. Cover with plastic and let rise in warm place, away from drafts, until doubled in bulk, 30-60 minutes.
10. Position an oven rack in the center of the oven. Preheat oven to moderate (350 degrees).
11. Whisk together reserved egg and 1 Tbsp cold water in small bowl to make glaze. Uncover bunny breads and brush with egg glaze. Brush each a d second time.
12. Bake in preheated moderate oven (350 degrees) for 20 minutes or until bread is golden and sounds hollow when tapped with fingertips. Remove bread from baking sheets to wire racks. Let cool completely before decorating.

13. FOR SMALL BUNNIES: Divide dough into 12 equal parts. Assemble as directed for large bunnies in steps 6, 7, and 8, but using half the amounts for each part.
14. Bake in preheated moderate oven (350 degrees) for 15 minutes or until bread is golden and sounds hollow when tapped with fingertips. Remove bread from baking sheets to wire racks. Let cool completely before decorating.

15. Prepare Decorator Frosting
16. TO DECORATE: Place Decorator Frosting in pastry bag fitted with medium writing tip. Squeeze out "beads" on face for the eyes; top with jelly beans or candies. Squeeze out 3 fine lines radiating from each side of the nose for whiskers. Draw on mouth. To decorate bodies, space polka dots of frosting evenly all over and attach tiny candies for dots. Or make a row of buttons down center from. Let decorations air-dry for 30-60 minutes to harden frosting.

Donna Miner's Pumpkin Cheesecake Bars

1 package pound cake mix
3 eggs
2 Tbsp margarine or butter, melted
4 tsp pumpkin pie spice
1 29-oz can pumpkin
1 14-oz can Eagle Brand sweetened condensed milk
1/2 tsp salt
1 cup nuts

Mix pound cake mix, 1 egg, margarine, and 2 tsp pumpkin pie spice on low speed till crumbly. Press into bottom of 9"x13" pan. Beat cheese until fluffy, gradually adding sweetened condensed milk, then remaining 2 eggs, pumpkin, 2 tsp pumpkin pie spice, and salt. Mix well. Pour over crust and sprinkle with nuts. Bake at 350 degrees for 30-35 minutes or until set. Cool, chill. Cut into bars. (May serve with whipped cream.)

Donna Miner's Raspberry Jello Salad

Prepare raspberry jello and, when partially thickened, add frozen raspberries. Add cream cheese balls rolled in chopped pecans.

Aunt Lorraine's Rolls

1-1/2 cups buttermilk (warmed to lukewarm)
1/2 tsp soda
1/2 tsp salt
1 package yeast, softened in warm water
2 eggs, beaten
1/4 cup melted shortening
1/4 cup sugar
5 cups flour

Mix together to make soft dough. Knead and let rise 30-60 minutes. Shape rolls and let rise 1.5 hours in pan (the secret). Bake at 400 degrees for 15-20 minutes.

Grandma Vance's Sweet Potatoes

Sweet potatoes
Butter
Brown sugar
Chopped walnuts
Large marshmallows

Cook sweet potatoes (yams) until tender. Drain, mash, and add butter and brown sugar to taste. Put in buttered flat-ish dish and sprinkle with chopped walnuts. Push large marshmallows about halfway into potatoes in a pattern around the bowl. Put in oven until marshmallows are golden brown. (Assign someone to watch them!!)

Grandma Vance's Cranberry/Raisin Pie

1 quart cranberries
2 cups raisins
Sugar to taste
2 large Tbsp cornstarch

Cook cranberries and raisins with water to cover. Add sugar and cornstarch. Bake in 450 degree oven 10 minutes, then 350 degree oven 20 minutes. Makes 4 pies.

(NOTE: A bit of grated orange peel is good in this pie. Also, some butter stirred into the hot mixture. Mom always makes a criss-cross top. You're on your own for amounts of water, sugar, and cornstarch.)

Brad's Orange Roughy

2 lbs Orange Roughy
Lemon pepper
Lemon juice
2 Tbsp butter

Put fish in individual foil wrappers. Sprinkle with lemon pepper and lemon juice, dot with butter. Bake at 350 degrees for 30-45 minutes. Serve with rice and stir-fry vegetables. (May have to baste once with lemon juice.)

Tana's Goo Burgers

1-1/2 dozen hard rolls
2 lbs hamburger
1 chopped onion
2 stalks celery
1/2 chopped green pepper
2 cans cheddar cheese soup
2 Tbsp Worcestershire sauce
Salt and pepper to taste

Cut end of hard rolls and remove centers. Pull centers into bite size pieces. Cook onion, celery, and green pepper. Brown hamburger and add salt and pepper. Add soup and centers or rolls and simmer a few minutes. Add Worcestershire sauce. Stuff rolls and replace ends ("glue" on with some of mixture). Bake 300 degrees for 15 minutes.

(NOTE: These freeze well in aluminum foil. Bake in 300 degree oven for 1 hour or microwave oven on "defrost" for 3 minutes and "high" for 4 minutes.)

Jill and Chris' German Pancakes

6 eggs (whip till thick)
1 cup flour
1 cup milk
1/4 tsp salt
5 Tbsp butter

In dripper pan melt butter. Add flour, milk, and salt to eggs and beat (with wire whisk) in a bowl. Pour mixture over butter and bake at 450 degrees 15-20 minutes. Serve with powdered sugar, maple syrup, etc.

Paula's Baked Beans

1 large can pork and beans
2 Tbsp ketchup
1 tsp powdered mustard
3 Tbsp brown sugar
1 small chopped onion

Mix all ingredients together. Pour into pan and cover with strips of bacon. Bake at 300 degrees until bacon is crispy or approximately 45 minutes.

Mary and Jed's Chicken Roll-Ups

2 Tbsp butter or margarine
1 8-oz package low-fat cream cheese
2 cups chopped mushrooms (optional)
5-6 cut up chicken thighs (or other parts)
8-12 Pillsbury crescent rolls (unbaked)

Melt butter and cream cheese, stirring constantly. Add mushrooms and chicken, stirring until chicken is warmed through. Gently roll out rolls. Fill with 2 Tbsp of the mixture (more or less to come out even). Roll up and place in baking dish. Bake at 350 degrees until rolls are golden brown (15-20 minutes).

Sauce:
1 can cream of mushroom soup
Milk to make gravy consistency

Pour over roll-ups and sprinkle with slivered almonds. Return to oven for 10 minutes. Or serve sauce on side.

Winnie's Go Quickly Cookies

1/2 cup raisins
1 cup water
1/2 cup shortening
1 cup sugar
1 egg, beaten
1 cup ground bread crumbs
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 tsp soda
2 cups flour

Boil raisins in water for 5 minutes. Take off stove and add immediately the shortening and sugar. After cooling, add beaten egg and bread crumbs. Mix well, then stir in spices, salt and soda which have been sifted together with flour. Drop by tsp on a greased cookie sheet. Bake 10 minutes at 375 degrees.

(NOTE: I always 4 times this recipe because they freeze well and they do "go quickly." Also, I always add 1 12-oz package chocolate chips to the larger recipe, and wheat germ, 1 quart applesauce (as this larger recipe is too thick). I have added shredded carrots, nuts, coconut, and any healthful thing you want to get into the kids. I estimate I have made over 5,000 of these cookies since I got the recipe from Mom years ago. Also, I always add 1-2 cups old fashioned oatmeal.)

SUGAR COOKIES

Grandma Norma Vance’s Favorite Roll out cookies

The only recipe she used.

1 Cup Butter

1 Cup Crisco

1 Cup Sugar

1 Cup Pd Sugar

2 eggs-beaten

2-3 tsp Vanilla

4 1/2 Cups Flour

1 tsp Salt

1 tsp Baking Soda

1 tsp Cream of Tarter

Cream Butter and Crisco, add both sugars, cream till fluffy. Add the eggs. Mix all till soft and fluffy. Add the other ingredients. Roll out and cut into shapes. Bake at 350^o Cook till Lt Golden.

This recipe Norma read to me and said she always wanted to try it, but never did. If you make it, let us all know what tasters think….

Wonderful Sugar Cookies ( from Wife of Seminary teacher)

2 Cups Sour Cream

1 Cup Crisco

3 Cups Sugar

1/2 Cup Buttermilk

3 eggs

1 tsp B Powder

1 tsp Nutmeg

1 Tsp Soda

Dash Salt

8 Cups Flour

Combine all but flour with mixer. Add the flour. Roll ¼” thick. 350^o 10 minutes. Let cool, Frost