Pecan Logs

Caramel:
4 c sugar
2 c Karo syrup
1/2 lb butter
2 large cans evap milk

Cook until boils. Add milk slowly so still boiling. Firm ball.

Layer cookie sheet with pecans. Pour carmel over nuts. Set outside to cool.

6 Fondant--4 Carmel= 48 logs

Fondant:

Heat 1 cup whip cream. Add 4 1/2 cup sugar, pinch salt, 1/2 c milk, 1/3 c ckaro.

Cook over medium heat til dissolved. Turn on high heat. Cook til soft ball stage. Pour in Pyrex bowl and sit til cool. Beat until looses gloss and gets thick. Mold 1/3 sq butter with hands, Knead until creamy store in plastic bag. Spoon onto cookie sheet. Roll and cut.

Pecan Pie

1 9inch unbaked pie shell

3 eggs
1 c corn syrup
2 T flour
1/4 t salt
2/3 c brown sugar
3 T melted butter
1 t vanilla
1 c pecans

Beat eggs, stir in syrup. Combine flour, salt and sugar. Add to egg and syrup mixture. Add butter, vanilla and nuts.

Bake at 375 degrees till firm. About 45 minutes.

Peanutty Chocolaty Bars

1 c margarine
1 c brown sugar
1/2 c karo syrup
4 c oatmeal
1 12 oz chocolate chips
3/4 c chunky peanut butter

Combine in saucepan:
butter, sugar, syrup. Stir over low heat til butter melts. Stir in oatmeal. Spread and pat into lightly greased 9 x 13 pan. Bake at 350 degrees for 15 minutes. Do not overbake. While baking, combine chocolate chips and peanut butter in saucepan. Stir over low heat til blended. Spread on hot base. Cool slightly and cut into finger lengths.

Carrot Cake

4 eggs
2 c sugar
1 1/2 c oil
2 c flour
1 t salt
2 t baking soda
2 t cinnamon
3 c grated carrots

Beat eggs and dry ingredients. Blend, then mix well. Add carrots mix well then add oil stirring until well blended. Bake at 350 degrees in greased and flavored 9 x 13 pan for 45 minutes.

Frosting

1 lb powdered sugar
1 t vanilla
1/2 c softened butter
3 oz cream cheese

Vanilla Drop Cookies

1/2 c shortening
1 cup brown sugar
1 cup cammed milk
vanilla
2 eggs
2 1/2 c flour
1/2 t soda
pinch salt

Bake at 375 degrees. Cook until slightly browned.

Raisin Cookies

2 cups Raisins and 1 cup water--boil together. Add 1 t soda. Cool.

4 cups flour
1 cup shortening
1 cup sugar
1 c brown sugar
3 eggs
1 t vanilla
1 t baking powder
1 t cinnamon
1/2 t nutmeg
1/2 t salt

Bake at 375 degrees fir 10-12 minutes.

Glaze for Doughnuts

1/4 c milk
1 t vanilla
2 c powdered sugar

Spudnuts

Scald 1 cup milk
Dissolve 1 pkg yeast in 1 cup water.
Combine:
2/3 c shortening
1/2 c sugar
1 c fresh mashed potatoes

Add cooled milk. Cool and add yeast. Add 2 beaten eggs and 1 1/2 t salt. Beat well. Add 2 c flour and ebat. Add 5-6 cups flour and knead thoroughly.
Grease, cover and let rise 1 hour. Put in fridge over night. Roll out and cut into doughnuts. Let rise 45 minutes. Fry in oil and glaze.

Macadamia Nut Cookies

1 c butter or margarine, softened
3/4 c sugar
3/4 c packed brown sugar
2 eggs
1 t vanilla extract
2 1/4 c all-purpose flour
1 t baking soda
1 t salt
2 jars ( 3-1/2 oz each) macadamia nuts, chopped
2 c semisweet chocolate chips
1 c vanilla baking chips

In a mixing bowl, cream butter and sugars. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.

Chicken Tetrazzini

1 10 oz pkg very thin spaghetti noodles
6 T butter
3/4 c cream
5 chicken breasts, cooked
garlic salt
1/2 parmesan cheese

Boil and drain noodles. In a frying pan, toss noodles with butter and cream. Chop chicken; stir in to cream. Salt to taste with garlic salt. Toss until warm. Add parmesan cheese and toss lightly. Makes 6-8 servings.

Best Cake Brownies

1/2 c butter or margarine, softened
1 c sugar
4 eggs
1 can (16 oz) chocolate syrup
1 t vanilla
1 c all-purpose flour
1/2 salt

Glaze:
1 c sugar
1/3 c butter or margarine
1/3 c milk
2/3 c semisweet chocolate chips
2/3 c miniature marshmallows

In a mixxing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in chocolate syrup and vanilla. Add the flour and salt until blended. Pour into a greased 15 x 10 pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean (top of brownies will still appear wet). Cool on a wire rack for 15-20 minutes. Meanwhile, in a small saucepan, combine sugar, butter and milk. Bring to a boil; boil until the sugar is dissolved. Remove from the heat; stir in chocolate chips and marshmallows until melted. Pour over the brownies and spread evenly. Refrigerate for 5 minutes before cutting.

Chocolate Chip Brownies

1 c butter or margarine, softened
3 cups sugar
6 eggs
1 T vanilla
2 1/4 c all-purpose flour
1/2 c baking cocoa
1 t baking powder
1/2 t salt
1 c semisweet chocolate chips
1 c vanilla flavored baking chips
1 c chopped walnuts

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa, baking powder and salt; stir into creamed mixture just until blended. Pour into a greased 15 x 10 inch pan. Sprinkle with chips and nuts, Bake at 350 degrees for 30-35 minutes or until brownies test done.

Peanut Butter Sandwich Cookies

1 c butter flavored shortening
1 c creamy peanut butter
1 c sugar
1 c packed brown sugar
1 t vanilla
3 eggs
3 c all-purpose flour
2 t baking soda
1/4 t salt

Filling:
1/2 c creamy peanut butter
3 c confectioners sugar
1 t vanilla
5-6 T milk

In a mixing bowl, cream the shortening, peanut butter and sugars. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture. Shape into 1 inch balls and place 2 inches apart on ungreased sheet. Flatten to 3/8 inch thickness with fork. Bake at 375 degrees for 7-8 minutes or until golden. Cool on wire racks. In a mixing bowl, beat filling ingredints until smooth. Spread on half of the cookies and top each with another cookie.

Caramel Topping

1 c sugar
1 can Sego milk
1 square margarine

Stir on high til dissolved. Then turn to medium low.

Chocolate Malted Cookies

1 c butter-flavored shortening
1 1/4 c packed brown sugar
1/2 c malted milk powder
2 T chocolate syrup
1 T vanilla
1 egg
2 c all-purpose flour
1 t baking soda
1/2 t salt
1 1/2 c semisweet chocolate chunks
1 c milk chocolate chips

In a mixing bowl, combine the first five ingredients; beat for 2 minutes. Add egg. Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2 inch balls; place 3 inch apart on ungreased baking sheets. Bake at 375 degrees for 12-14 minutes ir until golden brown. Cool for 2 minutes before removing to a wire rack.

Pecan Delights

2 1/4 c packed brown sugar
1 c butter or margarine
1 c light corn syrup
1/8 t salt
1 can (14 oz) sweetened condensed milk
1 t vanilla
1 1/2 pounds whole pecans
1 c (6 oz) semisweet chocolate chops
1 c milk chocolate chops
2 T shortening

In a large bowl saucepan, combine the first four ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk and mix well. Continue cooking until candy thermometer reads 248 degrees (firm ball stage). Remove from the heat; stir in vanilla until blended. Fold in the pecans. Drop by tablespoonfuls onto a waxed paper-lined cookie sheet. Chill until firm. Melt chocolate chips and shortening in a microwave-safe bowl or double boiler. Drizzle over each cluster. Cool.

Homeade Snickers

1 cup (6 oz) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Filling:
1/4 cup butter or margarine
1 cup sugar
1/4 cup evaporated milk
1-1/2 c marshmallow creme
1/4 c creamy peanut butter
1 t vanilla
1-1/2 c chopped salted peanuts

Caramel Layer:
1 package (14 oz) caramels
1/4 c whipping cream

Icing:
1 cup (6 oz) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Combine the first three ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13x9 pan. Refrigerate until set. For filling, melt butter in a heavy saucepan over medium high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow cream, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set. Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set. In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least an hour. Cut intop 1 inch squares. Store in the refrigerator.

Paper Mache

1/2 c flour
2 c cold water
2 c boiling water
3 T sugar

Add flour and cold water to boiling water and bring to boil. Remove from heat, stir in sugar. Thicken as it cools. Ready to use.

Ash Cakes

2 1/2 lb flour
1/4 c sugar
1 t baking powder
1 t salt

Mix with water til like biscuit dough. Cook in white ashes.

Play Dough

2 c flour
1 c salt
2 c water
2 T oil
2 T cream of tartar

Combine all ingredients. Cook over medium heat until like mashed potatoes. Take off heat and out of pan. Kneed for 5 minutes. Store in bags.

Salt Dough (for projects)

1 cup flour
1/2 cup salt
1/2 cup water
a few drops of liquid soap
a few drops of coloring

Mix flour and salt in a bowl. Slowly add water, soup and coloring. Shape into a ball.

Garlic Mashed Potatoes

8 medium red potatoes, quartered
3 garlic cloves, peeled
2 T butter
1/2 cup fat free milk, warmed
1/2 t salt
1/4 cup grated Parmesan cheese

Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well. Add the butter, milk and salt; mash. Stir in Parmesan.

Potatoes Dauphinoise

3 pounds waxy potatoes, peeled
1 large garlic clove, halved
1 T butter, softened
1/4 t ground nutmeg
1 cup finely grated chedder cheese
1 cup heavy cream
1/2 cup milk
salt and freshly ground black pepper

Cut the potatoes into 1/4 inch thick slices. Put them into a large pot and fill with cold water and a little salt. Bring to a boil on high heat. Reduce the heat and simmer for 2 minutes. Do not overcook at this stage or the potatoes will begin to break up. Drain well.
Rub the inside of the baking dish with the cut garlic and grease with a little of the butter.
Preheat oven to 325 degrees. Put half the potatoes into the dish, spreading them evenly. Sprinkle with a little of the nutmeg and some seasoning of salt and pepper. Add half the cheese and then another layer of potatoes, nutmef and salt and pepper. Beat together the cream and milk and pour evenly over the potatoes. Finish by scattering the remaining cheese on top with a few small pieces of butter dotted over the surface.
Bake in the middle of the oven for 40-45 minutes until a deep crisp brown crust forms. Serve immediately from the dish.

Hot Artichoke Dip

1 envelope Litpon Secrets onion soup mix
1 can (14 oz) artichoke hearts, drained and chopped
1 cup mayonnaise
1 container (8 oz) sour cream
1 cup shredded swiss or mozzarella cheese

Preheat oven to 350 degrees. In 1-qt casserole, combine all ingredients.
Bake, uncovered, 30 minutes or until heated through.
Serve with your favorite dippers.

Cheese Ball

1 pd cream cheese
5 oz Old English cheese
1 t Worchestershire sauce
1 T minced onion
1 T black chopped olives

Mix and chill overnight.

Taco Salad

2 heads of lettuce
4 tomatoes
1 can olives
1 lb hamburger
cheese to taste

1 bag crunched Doritos

Ranch made from mix--mix in picante sauce to taste.

Combine ingredients, adding sauce and Doritos last. Serve immedietly.

Cinamon Roasted Almonds

1 cup white sugar
1/2 t salt
2 t cinnamon
1 egg white
1 t vanilla
4 c almonds

Preheat oven to 250. Cover a 13x17 baking sheet with parchment paper, or grease well. In small bowl combine sugar, salt and cinnamon. Set aside. In a large bowl slightly beat the egg whtie. Add vanilla and beat until very frothy, but not stiff. Add the almonds and stir until well coated. Add the cinnamon sugar mixture and toss until evenly coated. Spread evenly on the prepared pan. Bake for one hour, stirring half way through. Allow to cool, then store in an airtight container.

Homeade Granola Bars

2 1/2 cups quick cooking oats
1/2 cup rice krispy cereal
1/4 cup coconut
1/2 cup mini chocolate chips
1/2 cup brown sugar
1/2 t salt
1/2 cup butter, softened
1/4 cup honey
1/2 t vanilla

Add all ingredients to a bowl and mix together until combined. Press into a square 8x8 pan.
Bake at 350 for 20 minutes. Cool for 10 minutes and socre into bars. Let is set completely and then cut into bars.

Crash Hot Potatoes

12 whole potatoes
3 T olive oil
kosher salt to taste
black pepper to taste
rosemary to taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously iwth more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary. Bake in a 450 degree oven for 20-25 minutes until golden brown.

Very Chocolate Brownies

4 squares ( 1 ounce each) unsweetened chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 t vanilla extract
1 cup all-purpose flour
1 cup coarsely chopped walnuts

Topping:
1 cup (6 oz) semisweet chocolate chops
1/4 cup water
2 T butter
1 cup whipping cream, whipped

In a microwave or double boiler, melt chocolate and butter; cool for 10 minutes. Add sugar; mix well. Stir in eggs and vanilla. Add flour; mix well. Stir in the walnuts. Line a 13 x 9 baking pan with foil and grease the foil. Pour batter into pan. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool completely. For topping, melt chocolate chips, water and butter in a microwave or double boiler; stir until smooth. Cool to room temperature. Fold in whipped cream. Spread over brownies. Chill before cutting. Store leftovers in the refrigerator.

Cheesecake Bars

Base:
1/3 cup butter
1/3 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup finely chopped walnuts or pecans

Filling:
1/4 cup sugar
8 oz cream cheese, softened (low fat cream cheese is fine in my opinion. But if you don't usually like it, stick with the regular)
1/2 tsp vanilla
2 T milk
1 T lemon juice
1 egg

Heat oven to 350 degrees. In a small bowl, cream butter and brown sugar until light and fluffy. Lightly spoon flour into measuring cup; level off. Combine flour and walnuts or pecans with creamed mixture. Reserve 1 cup for topping. Press remainder into bottom of ungreased 8 or 9 inch square pan. Bake for 9-11 minutes or until lightly browned.

In a small bowl, blend sugar and cream cheese until smooth (if using fat-free cream cheese, mixture will be kind of lumpy, but it will cook up just fine). Add milk, lemon juice, vanilla, and egg. Beat well. Spread over baked crust. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 23-27 minutes or until lightly browned. Cool. Cut into bars. Store in refrigerator. Makes 24 small bars.

Oreo Cookies

Cookies:
1 package devil's food cake mix
2 eggs
1/2 cup oil (or butter flavored shortening)
Heat oven to 350 degrees. Add oil and eggs to cake mix and blend together. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm). Remove cookies from sheet and place on cooling rack. To assemble the cookies, add about a tablespoon of filling into the center of one cookie. Place another cookie similar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Cream Cheese Filling:
1/2 cup butter
1 (8 oz) block of cream cheese
3-4 cups powdered sugar (depending on desired consistency)
1 tsp vanilla extract

Cream butter and add cream cheese and mix well. Add powdered sugar slowly until you reach your desired consistency.

Better Than Anything Cake

1 package Betty Crocker German Chocolate Cake mix
water, vegetab;e oil and eggs as called for on cake mix package directions
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping
1 bag (8 oz) toffee chips or bits

Heat oven to 350 degrees. Make and bake cake as directed on package for 13 x 9 pan. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake, let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerate.

Wonderful Mashed Potatoes

3 lbs potatoes, peeled and quartered
¼ lb butter
½ 1 c milk
½ c sour cream
2 t salt
½ t ground pepper
Cook the potatoes in a large pot of boiling salted water for 15-20 minutes until very tender. Meanwhile heat the butter and milk in small sauce pan (or in microwave) Drain potatoes. While still hot, place the potatoes in a big bowl. Slowly add the milk and butter mixture, sour cream, salt and pepper. Mix until the potatoes are mashed but not completely smooth.

Baked Beans

1 large can pork and beans
1/3 c brown sugar
1 green pepper, diced
½ onion, chopped
1 cup ketchup
¼ t dry mustard
1 lb bacon
Bake 2 hrs at 300 degrees.

Fresh Salsa

6 tomatoes
4 green peppers
2 bunch green onions
1 small can diced green chillis
2-3 T oil
2-3 T vinegar
Salt, pepper and garlic salt to taste.

Stuffed Baked Potatoes

3 large baking potatoes
1 ½ t vegetable oil, optional
½ c sliced green onions
½ c butter or margarine, divided
½ c light cream
½ c sour cream
1 t salt
½ t white pepper
1 c shredded cheddar cheese
Paprika
Rub potatoes with oil if desired, pierce with a fork. Bake at 400 degrees for 1 hr and 20 minutes or until tender. Allow potatoes to cool to the touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. Place pulp in a large bowl. Saute onions in ¼ c butter until tender. Add to potato pulp along with light cream, sour cream, salt and pepper. Beat until smooth. Fold in cheese. Stuff potato shells and place in a 13 inch x 9 inch x 2 inch baking pan. Melt remaining butter, drizzle over the potatoes. Sprinkle with paprika. Bake at 350 degrees for 20-30 minutes or until heated through.

Creamy Au Gratin Potatoes

4 russet potatoes, sliced into ¼ inch slices
1 onion, sliced into rings
Salt and pepper to taste
3 T butter
3 T all purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded cheddar cheese
Preheat oven to 400 degrees. Butter a 1 qt casserole dish.
Layer ½ of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 ½ hrs in the preheated oven.

Bread

2 c warm water 2 T yeast 2 T sugar 1 t salt 2 T oil Makes 2 loaves. Bake at 350 degrees for 30 minutes.

Coconut Syrup

7-8 T butter
¼ t c buttermilk
1 c sugar
½ t baking soda
1 t coconut extract
Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the fizz to reduce before serving.

Mom’s Poppy Seed Bread

3 cup flour
2 1/3 c sugar
1 ½ t salt
1 ½ t baking powder
3 eggs
1 ½ c milk
1 1/8 c vegetable oil
1 T poppy seeds
1 ½ t vanilla
1 ½ t almond extract
1 t butter flavoring

Glaze:
¾ c powdered sugar
¼ c orange juice
½ t vanilla
½ t almond extract
¼ t butter flavoring
Preheat oven to 350 degrees. Grease 2 9x5 loaf pans. Mix all bread ingredients together then beat for 2 minutes. Pour into pans and bake for 45-60 minutes. Begin checking at 45 minutes. Mix glaze ingred in small bowl and pour over hot bread in pans, making sure to cover the entire tops with glaze. Let cool before removing from pans.

Apple Scones

1 pkg (8 oz) cream cheese, softened to room temperature
¼ lb unsalted butter, softened to room temp
¾ c confectioners sugar
1 t vanilla
2 medium golden delicious apples, peeled, cored and cut into ¼ inch thick slices
¼ c granulated sugar
½ t ground cinnamon
¼ t fresh nutmeg, grated
1 dozen frozen scone rolls, thawed
Vegetable oil for frying
In a small bowl, beat together the cream cheese, butter, confectioners sugar and vanilla until smooth. In another bowl, toss the apple slices with the sugar, cinnamon and nutmeg. On a slightly floured surface, roll out each thawed scone. Spread cream cheese mixture inside center of each scone. Top each with apples, then roll into a pocket, pinching the ends to close. Place in hot 375 degree oil and fry over low heat until golden brown about 2 ½ minutes. Drain on paper toweling and sprinkle with confectioners sugar, if desired. Serve warm.

Rhodes Buttery Breadsticks

24 Rhodes dinner rolls, thawed but still cold
½ cup butter
½ cup Parmesan cheese
Garlic salt
Thaw 24 rhodes dinner rolls. It’s best when they are still cold but completely thawed. Place cheese onto separate plate. Roll eacj roll into an approximately 6 inch breadstick. Melt 1 stick butter. Place melted butter on 11 x 17 baking sheet and coat entire surface with butter. Roll each breadstick in the butter. Next roll each buttered breadstick in parmesan cheese. Place breadstick on baking sheet in 2 rows of twelve each. Sprinkle with garlic salt, if desired. Cover with plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees for 20 minutes or until golden brown.

Blueberry Lemon Muffins

2 cups flour
½ c sugar
3 t baking powder
½ t salt
Zest of one lemon
1 egg
1 cup milk
½ c shortening or butter
1 cup frozen blueberries
Topping:
½ cup butter, melted
1 T lemon juice
½ cup sugar
Mix dry ingred. And set aside. Beat egg, milk and shortening. Stir in blueberries. Add dry ingred. And lemon zest. Stir gently to combine. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar.

Gooey Buns

Place 20 frozen Rhodes rolls in a greased bundt pan. Mix the following together and sprinkle over rolls. 1 pkg small vanilla pudding (reg). 1 cup brown sugar. Mix and pour over pudding mix and rolls ½ c melted butter, 1 t cinnamon. Cover with a warm wet towel (rung out) and let set overnight on counter. In morning bake at 350 degrees for 30 minutes. Let cool slightly and invert pan onto a plate.

German Pancakes

½ c margarine
1 c milk
6 eggs
¼ t salt
1 c flour
Put the margarine in a 9 x 13 pan. Put pan in oven and turn on oven, heat it to 425 degrees.
Mix the milk, eggs, and salt in a blender. Add the flour, and blend just enough to mix in flour.
When butter is bubbling, pour batter into it. Bake for 20 minutes. Cut into pieces and serve immediately.

Waffles

1 ½ c flour
3 t baking powder
1 t salt
2 eggs
1 c milk
¼ c oil
Beat egg whites. Sift dry ingred. Add egg yolks and milk and oil. Fold in egg whites.

Banana Bread

2 ½ c flour
½ c sugar
½ c brown sugar
3 ½ t baking powder
1 t salt
2 T oil
1 egg
1/3 c milk
2-3 medium bananas
Bake on 350 degrees for 60 minutes.

Chicken Poppy Seed Salad

Salad:
Spinach leaves
Romaine lettuce
Grilled chicken, sliced (best if marinated in Lemon Grilled Chicken Marmelade, but if you don’t have time, just grill with lost of lemon pepper seasoning)
Red onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella cheese
Toasted almonds -or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.
Lemon grilled chicken:
Juice of one lemon (3 T lemon juice)
3 T oil
1 t minced garlic (2 large cloves)
1 t salt
¼ t pepper
½ t oregano
1 lb chicken breasts
Marinate the chicken overnight. For salad, dice the raw chicken and marinate it that way so there is more surface area to marinate. You can get away with marinating for a shorter amount of time this way. Grilling is best, but cooking in a skillet is great too.
The Dressing:
1 1/3 c sugar
2 t salt
2 t dry mustard
2/3 c red wine vinegar
3 T maui or vidalia onion, chopped
2 cups canola oil
3 T poppy seeds
Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

Applebee’s Caesar Salad Dressing

½ cup real mayonnaise
3 T white vinegar
3 T parmesan—grate
Fresh ground pepper
Thin mayonnaise with the vinegar. Stir in the cheese and black pepper.

Mandarin Orange Jello

2 pkg orange jello
1 ½ cup boiling water
Cool to lukewarm. Add 1 ½ c orange juice.
Partially set; then add:
1 cup miniature marshmallows
1 c mandarin oranges
1 sm can crushed pineapple
½ pt whipping cream (whipped)

Everything Salad

½ cup sliced almonds and 3 T sugar---fry in pan til coated spread on foil, cool.
½ head green lettuce (spinach)
½ head romaine
1 cup chopped celery
4 green onions (chopped)
1c mandarin oranges
1 avocado
1 diced apple
¼ cup dried cranberries
½ cup crumbled fetta cheese
Dressing:½ t salt
½ t pepper
¼ cup olive oil
1 T chopped fresh parsley
2 T sugar
2 T white wine vinegar

Frog’s Eye Salad

1 cup sugar
2 T flour
½ t salt
1 ¾ cup pineapple juice
2 eggs, beaten
1 T lemon juice
Combine sugar, flour and salt. Gradually stir in pineapple juice and beaten egg. Cook over medium heat, stirring until thickened. Add lemon juice and cool to room temperature. Bring 3 qts water with 2 t salt and 1 T cooking oil to boil. Add 1 lb box acini de pepe. Cook at rolling boil until done (about 10 minutes) Drain, rinse thoroughly and drain again. Cool to room temperature.
Combine egg mixture with acini. Mix lightly, but thoroughly and refrigerate overnight in airtight container.
Add : 2 cans drained mandarin oranges, 2 cans drained pineapple chunks (or just 1 can), 1 can drained crushed pineapple, 1 (9 oz. ) carton Cool Whip, 1 cup miniature marshmallows.
Mix lightly, but thoroughly. Refrigerate until chilled in airtight container. Serves 25. (Use drained pineapple juice to make egg mixture and chill drained fruit to add in the morning.)

That Good Salad

¾ cup vegetable oil
¼ cup fresh lemon juice
2 garlic cloves, minced
½ t salt
½ t pepper
2 bunches (1 pd each) romaine, torn
2 cups chopped tomatoes
1 cup (4 ounces) shredded Swiss cheese
2/3 cup silvered almonds, toasted, optional
½ cup grated Parmesan cheese
8 bacon strips, cooked and crumbled
1 cup Caesar salad croutons
In a jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill. In a bowl, toss romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon. Shake dressing; pour over salad and toss. Add croutons and serve immediately.

Taco Soup

1 lb hamburger/onions
1 qt tomatoes
2 cans kidney beans with juice
1 can corn
1 can tomato sauce
1 pkg taco sauce
Cook 1 hour. Grated cheese, chips.

Clam Chowder

Drain clams and save juice. Melt ¾ cup margarine over medium heat. Gradually add ¾ cup flour. While stirring, add 1 qt half and half slowly and contribute to stir so no lumps will form. Stir over medium heat until thick.
Set aside. Cook potatoes, celery, small amount of onions. Add to juice. Cover with water. Add clams, salt, pepper, ½ tsp sugar.
Add to other ingredients.

Chili

2 large cans kidney beans w/juice
1 lb hamburger
1 onion
1 qt tomatoes
1 T brown sugar
2-3 t chilli powder

Cheese and Broccoli Soup

2 carrots, 3 celery stalks, 1 onion, 1 bunch broccoli: Dice and cook in boiling water until tender. Drain. Save Water.
In large pan melt 1 ½ cup margarine. Stir in 1 ½ c flour. Gradually add 3 qts of boiling water. (with 5 chicken boiillion cubes dissolved in it) Cook and stir until smooth and thick. Add 1 lb of Velveeta, cubed. Let melt. Add salt and pepper and drained vegetables.

Orange Julius

½ can frozen orange juice concentrate
1 cup milk
½ cup sugar
1-2 t vanilla
10-12 ice cubes
Put all ingredients into a blender and mix together. Add ice cubes a few at a time and blend until smooth. (on grind) Stop and stir the ice occasionally to make it smooth. Serve immediately.

Lime Slush

1 (12 oz) can frozen lime aide—make as directed
Add 8 cups of water and 2 cups of sugar. Mix. Then freeze.
When ready to serve, crunch up and add one 2 liter Sprite.

Cranberry Spice Tea

1 qt water
¾ cup sugar
1 stick cinnamon
12 whole cloves
¼ cup red hot candies
1 qt cranberry juice
1 (12 oz) can frozen orange juice concentrate
½ (12 oz) can frozen lemonade concentrate
More water if needed
Boil first 5 ingredients for 7 minutes then add cranberry juice, oj and lemonade concentrate. Heat through and serve hot. Add 1 more quart of water if too strong.

Frozen Hot Chocolate

4 oz of your favorite chocolate (1 cup chocolate chips)
2 t store bought hot chocolate powder
1 ½ T sugar
1 ½ cups milk
3 cups ice cube
Slightly sweetened whipped cream
Chocolate shavings (optional)
Chop chocolate into small pieces and melt in microwave on low heat. Once melted, add hot chocolate mix and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add ½ cup milk, stirring until smooth. Cool to room temperature. In blender, place the remaining 1 cup milk, room-temperature chocolate mixture and ice. Blend on high speed until smooth and the consistency of a frozen daiquiri.

Aunt Frances’ Lemonade

5 lemons
5 limes
5 oranges
3 quarts water
1- ½ to 2 cups sugar
Squeeze the juice from four of the lemons, limes and oranges; pour into a gallon container. Thinly slice the remaining fruit and set aside for garnish. Add water and sugar to juices; mix well. Store in the regrigerator. Serve on ice with fruit slices.

Egg Nog

6 eggs (beaten)
¾ cup sugar
1 t vanilla
1 cup half and half
½ t nutmeg
Beat eggs, add sugar, vanilla until creamy. Add cream and nutmeg and 1-2 cup milk. You can add a little vanilla ice cream or freeze a small amount of egg nog and add to keep cold. Keep cold.

Raspberry Lemonade

2 cans (12 oz each) frozen lemonade concentrate, thawed
2 packages (10 oz each) frozen sweetened raspberries, partially thawed
2 to 4 tablespoons sugar
2 liters club soda, chilled ice cubes
In a blender, combine lemonade concentrate, raspberries and sugar. Cover and process until blended. Strain to remove seeds. In a 4- ½ qt. container, combine raspberry mixture, club soda and ice cubes; mix well. Serve immediately.

4 Packet Roast

Ingredients:
1 packet ranch dressing mix
1 packet brown gravy mix
1 packet Italian salad dressing mix
1 packet onion soup mix
1 roast of choice
½ - ¾ cup water
Assorted veggies if desired—carrots preferred
Place roast in crockpot. Arrange vegetables around the roast if being used. Sprinkle the mix packets over the roast. Pour water around the roast. Cook on low for 6-8 hours.

Baked Creamy Chicken Taquitos

1/3 cup (3 oz) cream cheese
¼ cup green salsa
1 T fresh lime juice (1/2 lime)
1 tsp chili powder
½ tsp cumin
½ tsp onion powder
¼ tsp granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 cups shredded chicken
1 cup grated pepperjack cheese
Fajita size flour tortillas
Cooking spray
Kosher salt
Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. This can be made ahead of time and stored in the fridge.
Preheat oven to 425 degrees. Lime cookie sheet with tin foil, lightly sprayed with cooking oil.
Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. Spoon 2-3 tablespoons of mixture in a row across the bottom third of tortilla, keeping ½ inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.
Serve with your favorite salsa, guacamole, and sour cream.

Lasagna

1 lb hamburger
Lasagna noodles
Big cottage cheese
2 cans tomato sauce
2 kg schilling spaghetti sauce
2 cans chef boy r dee pizza sauce
Cheddar cheese
Mozzarella
Brown meat—may add oregano and onion
Cook pasta 15 minutes in oil and water.
Layer: meat, noodles, meat, cottage cheese, regular cheese, noodles, meat, cottage cheese, sprinkle cheese.
Bake at 350 degrees for 40 minutes.

Cancun Café’s Chicken Fajitas

2 lb chicken breast (cut in strips)
¼ cup olive oil
¼ cup lemon juice
2 tsp salt
2 tsp seasoning salt
3 garlic cloves (chopped)
1 sliced onion
1 red bell pepper, cut in strips
1 dozen tortillas
Marinate chicken in bowl with olive oil, lemon juice, salt, seasoning salt, and garlic approx 20 minutes. Pour into preheated pan over medium heat. Cook mixture until brown. Add vegetables and continue to cook 1-2 minutes more. Serve on corn or flour tortillas. Garnish with sour cream and guacamole.

Baked Lemon Pasta

1 pound Thin Spaghetti
4 T salted butter
2 T olive oil
2 cloves garlic, minced
1 whole lemon, juiced and zested
2 cups sour cream
½ t kosher salt, or more to taste
Plenty of grated Parmesan cheese
Flat leaf parsley, chopped
Extra lemon juice
Prehear oven to 375 degrees. Cook spaghetti until al dente. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7-10 minutes. (Don’t bake too long or the pasta will dry out.) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end of feel free to add as much as you like.

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded.
Sauce:
1/3 c honey
¼ c lime juice
1 T chili powder
½ tsp garlic powder
2 (10 oz) cans green enchilada sauce
Equal parts mixed of: mozzarella cheese, shredded. Cheddar cheese, shredded. Flour tortillas.
Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
Lightly spray 2 pans with non-stick cooking spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top—don’t be stingy. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Café Rio Salad

Assembling: Toast a large tortilla sprinkled with cheese under the broiler until slightly crisp. Then layer chopped romaine, rice and beans, shredded pork, pico de gallo, guacamole, and crispy tortilla strips. Drizzle on dressing, sprinkle with cotija cheese and garnish with a lime wedge…and voila!
Shredded Sweet Pork:
3 lb pork roast
1 c brown sugar
1 c Worchestershire sauce
1 tsp oregano
1 tsp powdered cumin
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 T dried minced onions
Cook all ingredients in a crock pot on low all day (about 8 hrs). One hr before serving, remove roast and shred it. Dump out all cooking juices and place shredded pork back into crockpot and add…
1 c brown sugar
1 c red enchilada sauce

Cilantro Lime Rice:
3 cups water
3 cups Minute rice
4 cubes chicken bouillion
4 tsp garlic, minced
1 T canola oil
2 T fresh lime juice
½ bunch of cilantro
½ onion
1 can green chilies
Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer covered for 30 minutes or until rice is cooked.

Garlic Black Beans
1 can black beans
1/3 c tomato juice
2 cloves garlic, minced (1 tsp)
1 tsp cumin
2 T canola oil
½ tsp salt
2 T chopped cilantro
Heat oil the add cumin and garlic until garlic begins to pop. Add rest of ingredients and serve warm.

Creamy Tomatillo Dressing:2 tomatillos, peeled and quartered
Juice of ½ lime
½ c buttermilk
½ c mayonnaise
½ c sour cream
1 pkg dry buttermilk ranch dressing
1 c fresh chopped cilantro
6 green onions with ends, chopped
2 cloves garlic, minced (1 tsp)
3 tsp sugar
1 jalapeno, sliced thin—add to taste
Place all ingredients in food processor or blender and mix well. Regrigerate for 1 hr before serving.

Cut tortillas into thin strips using a pizza cutter. Spray with cooking oil, sprinkle with kosher salt and bake in 350 degree oven until lightly brown and crisp.

Pico de Gallo
2 tomatoes
½ onion
¼ to ½ green bell pepper
A few sprigs of cilantro
Kosher salt to taste
Chop all, mix together, and refrigerate at least 1 hour.

Cranberry Roast

½ onion, thinly sliced
1 2-4 lb roast
2 T soy sauce
1 can whole berry cranberry sauce
Salt and pepper
Place the rings of onion in the crock pot. Sprinkle the roast with salt and pepper to tast. Place the roast on top of the onions. Next add the 2 T of soy sauce, just pouring over the top of the roast. Dispense the cranberry sauce on top of the roast. Cook on low for 6 hrs. About one hour before serving, shred the pork with two forks. That way it will soak up all the juices and be tender, delicious when you serve it.

Sweet BBQ Chicken Kabobs

1 lb boneless skinless chicken breasts, cut 1 ½ inch pieces
2 cups fresh pineapple chicks (1-1/2 inch)
1 each: red and green pepper, cut into 1-1/2 inch pieces
½ cup bbq sauce (Famous Dave’s Rich and Sassy)
3 T frozen orange juice concentrate, thawed
Heat grill to medium-high heat. Thread chicken alternatively with pineapple and peppers onto skewers to make 4 kabobs. ( I used 1.5 lbs of chicken and extra pineapple, which made 7 big kabobs). Mix bbq sauce and juice concentrate, brush some of the sauce mixture onto kabobs. Grill 8-10 minutes or until chicken is done, turning and brushing occaisionally with remaining sauce mixture.

Fresh Tomato and Basil Pasta

2 large, firm tomatoes, diced (about 2 cups )
1 T fresh chopped basil or 1 tsp dried basil
1-2 cloves fresh garlic, minced
½ tsp salt
1/8 tsp pepper
Shredded Parmesan cheese
6-8 oz angel hair pasta
Mix together the diced tomatoes, chopped basil, minced garlic, salt and pepper. Cook the pasta al dente. Drain and toss with the tomato mixture. Serve with shredded Parmesan.

Potato Cassarole

6 medium potatoes boiled in skins. Peel and dice. Fill bottom of buttered cassarole dish with potatoes. Mix the following together in a bowl: ¼ c melted butter, 1 can cream of chicken soup, ½ c milk, ½ pint sour cream, 1/3 c chopped onion, ½ c grated cheese. Pour over potatoes. Mix together ½ c melted butter and 2 cups crushed corn flakes. Place on top. Bake uncovered 30-40 minutes at 350 degrees.

Dressing for Turkey

For 6 c. crumbs use:
1 t sage
1 t salt
1/3 c onion (chopped)
2 eggs
¼ c melted butter
¾ c celery
Add hot water to moisten slightly. Put salt inside turkey.

Pizza Dough

1 ½ c warm water
2 T yeast
1 T oil
3 c flour
Dissolve yeast in warm water. Bake at 500 degrees for 5 minute. Bake 400 degrees for 10 minuites.

Meat Loaf

1 lb hamburger
1 egg
½ c milk
Stir together and add 3 slices of bread.
Onions, salt, garlic salt, pepper. Grease loaf pan. Bake 1 hour at 375 degrees.

Poppy Seed Chicken

6 chicken breasts, cut into bite size pieces
1 cube butter
2 cans cream of chicken soup
12 oz sour cream
Mix three items together.
Place chicken in buttered 13 x 9 pour soup mixture over top.
Crush 2 pkgs tubes of Town House crackers, ½ c melted butter. Mix and sprinkle over top. Sprinkle 1 T poppy seed. Bake on 350 degrees for 30-45 minutes.

Breaded Ranch Chicken

¾ c crushed cornflakes
¾ c grated Parmesan cheese
1 envelope ranch salad dressing mic
8 boneless skinless chicken breast halves
½ cup butter or margarine, melted
In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13 x 9 x 2 baking dish. Bake, uncovered, at 350 degrees for 45 minutes or until chicken juices run clear. Yield: 8 servings.

Chicken Salad Sandwiches

2 cups cubed cooked chicken
1 cup diced Monterey Jack cheese
½ c seedless green grapes, halved
½ c mayonaise
¼ c thinly sliced celery
¼ c sunflower seeds
¼ t salt
¼ t pepper
Lettuce leaves
4 pita breads, halved, or 8 slices bread.
In a bowl, combine the first 8 ingredients. Line pita or bread with lettuce and add ½ c chicken salad to each. Yield: 4 servings

Parmesan Chicken

½ c grated Parmesan cheese
¼ c dry bread crumbs
1 t dried oregano
1 t dried parsley flakes
¼ t paprika
¼ t salt
¼ t pepper
6 boneless skinless chicken breast
¼ cup butter, melted
In a large bowl, combine the first 7 ingredients. Dip chicken in butter and then into crumb mixture. Place in a greased 15 x 10 x 1 baking pan. Bake uncovered at 400 degrees for 20-25 minutes ir until chicken is tender and juices run clear. Yeild: 6 servings

Chicken Rolls

2 cups or less seasoned bread crumbs
½ c slivered almonds
4 T soft butter
2 cups cooked, cubed chicken
6 oz cream cheese
½ t pepper
2 pkg crescent rolls
Combine crumbs and nuts. Set aside. Combine cheese butter and pepper. Stir in chicken. Separate rolls. Roll out a little larger. Fill with chicken filling and fold rolls together like a diaper. Cover rolls with melted butter and crumbs. Bake on ungreased baking sheet for 20 minutes at 375 degrees. Serve with hot gravy.

Raisin Cookies

2 c raisins
1 c water
Boil together, add 1 t baking soda. Cool.

4 c flour
1 c shortening
1 c sugar
1 c brown sugar
3 eggs
1 t vanilla
1 t baking powder
1 t cinnamon
1/2 t nutmeg
1/2 t salt

Bake at 375 for 10-12 minutes.

Sloppy Joes

1 lb. hamburger
3/4 c water
1 c catsup
2 T brown sugar
2 T Worchestershire sauce
2 T vinegar
1 t mustard

Catalina Chicken

2 boneless skinless chicken breast halves
2 t canola oil
1/4 c Catalina salad dressing
4- 1/2 t onion soup mix
1 T grape jelly

In a large nonstick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix and jelly; pour over chicken.

Bake, uncovered, at 350 for 25-30 minutes or until a meat thermometer reads 170.

Peanut Butter Pie

3 oz cream cheese
1 c powdered sugar
1/3 c peanut butter
1/4 c milk
1 pkg (9 oz) Cool Whip
8 inch Graham cracker crust

Whip cream cheese until soft and fluffy. Beat in powdered sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold Cool Whip into peanut butter mixture. Pour into graham cracker crust. Chill until firm.

Oreo Frozen Pie

8 oz cream, softened and whipped fluffy.
Add:
1 can Eagle Brand milk
2/3 c Hersheys Chocolate syrup
Fold in:
1 c whipping cream, whipped.

Pie Crust:
15-20 oreo cookies crushed
1/4 c melted butter

Mix and press into 8 x 11 pan.
Freeze at least 6 hrs. Serve with whipping cream and shaved chocolate on top.

German Chocolate Cake Frosting

1 c canned milk
1 c sugar
3 egg yolks, slightly beaten
1/2 c butter
1 t vanilla
1 1/3 c coconut
nuts

Cook 12 minutes or until thickens. Remove from heat add vanilla, coconut and nuts.

Tangy BBQ Sandwiches

3 c chopped celery
1 c chopped onion
1 c ketchup
1 c BBQ sauce
1 c water
2 T vinegar
2 T Worchestershire sauce
2 T brown sugar
1 t chili powder
1 t salt
1/2 t pepper
1/2 t garlic powder
1 boneless chuck roast (3 to 4 pds), trimmed
14-18 hamburger buns

In a slow cooker, combine the first 12 ingredients; mix well. Add roast. Cover and cook on high for 6-7 hrs or until tender. Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns.

Simple Crock-Pot Chicken

6 boneless, skinless chicken breasts
1/2 cube butter
1 pkg Good Seasons Italian dressing
1- 8oz package cream cheese
1 can cream of mushroom soup

In a crockpot, combine chicken breasts with butter. Sprinkle dry Italian dressing over chicken. Cook on high approximately 5 hours. 1/2 hour before serving, add cream cheese and soup. Cook until warm. Serve over rice or noodles.

Opulent Chicken

6-8 boneless, skinless chicken breasts
cut in half and put in a baking dish
top each with a slice of swiss cheese
Mix together:
2 cans cream of chicken soup
1/2 c sour cream
1/2 c water

Pour over chicken breasts.

Mix:
2 c Ritz cracker crumbs
1/2 c melted butter

Spread over top. Bake at 275 for 2 1/2 - 3 hrs. Servewith side dish or rice.

Spinach and Strawberry Salad

Salad:
1/3 c sugar
1 c almond pieces
15 wonton wrappers cut into thin strips and deep fat fried
1 large head red leaf lettuce, washed and broken into bite size pieces
1 pkg fresh baby spinach, washed and stemmed
1/3 c bacon pieces, cooked and well drained
1/2 c diced red bell peppers
1 purple onion, diced or sliced thinly
1 c strawberries, sliced

Dressing:
1 T red wine vinegar
3 T sugar
1/2 c oil
1/2 t dry mustard
1/2 t salt
1/2 c strawberry jam

Mix until all ingredients are well blended, set aside.

Swedish Pancakes

4 eggs, beaten
1 c milk
1/2 c flour
pinch salt
1 T sugar
vanilla

Pour thinly and Cook on 380

Lime Slush

One 12 oz can of limeade mixed as directed on can.
Add 8 cups water
Add 2 cups sugar

Stir all above and freeze.

When ready to serve, add one large bottle (2 liter size) of 7up, Sprite or lemon lime drink.

Pancakes and Syrup

2 c flour
2 1/2 t baking powder
1 t salt
2 T sugar
1 egg
1 1/2 c milk
1/4 c oil

Mix dry ingredients. Combine milk, egg and oil. Add to dry ingredients. Fry on hot griddle.

Syrup:
1 c brown sugar
1 c sugar
1 c water
Bring to boil.

Divinity

1/2 c karo syrup
2 1/2 c sugar
1/4 t salt
1/2 c water

Combine until dissolved. Cook without stirring to firm stage.

beat 2 egg whites until stiff. Pour 1/2 of sugar mixture into egg whites. Cook remainder to soft crock stage.
Add 1 t vanilla and nuts.

Debbie's Caramels

2 c sugar
1 c Karo syrup
1 c canned milk
1/2 lb butter (2 sqares)

Stir over heat 15 minutes. Add 1 more cup canned milk. Cook until firm.

Take from heat and add: 1 t vanilla, nuts

Chocolate Malted Cookies

1 c butter flavored shortening
1 1/4 c packed brown sugar
1/2 c malted milk powder
2 T chocolate syrup
1 T vanilla
1 egg
2 c flour
1 t baking soda
1/2 t salt
1 1/2 c semisweet chocolate chunks
1 c milk chocolate chips

In a mixing bowl, combine the first five ingredients; beat for 2 minutes. Add egg. Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2 inch balls; place 3 inch apart on ungreased baking sheets. Bake at 375 for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.

Peanut Butter Rice Krispies

1 c sugar
1 c corn syrup

Boil, then remove from heat.

Add 1 c. creamy peanut butter until melted.
Add 6 c. rice krispies
Put in a buttered 9 x 13 pan
Add choc chips on top. Melt and spread.
Let cool and enjoy!

Peach Crisp

1 c flour
1/2 c packed brown sugar
1/4 t salt
1/2 c butter or margarine
Filling:
2 cans (16 oz each) sliced peaches
1 c sugar
1/4 c cornstarch
Topping:
1 1/2 c rolled oats
1/2 c packed brown sugar
1/4 c flour
5 T butter or margarine

In a bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9 inch square baking pan. Bake at 350 for 15 minutes. Meanwhile, drain the peaches and reserve juice in a medium saucepan. Add the sugar and cornstarch; bring to a boil, stirring constantly. Boil for 2 minutes or until thickened. Remove from the heat; stir in peaches. Pour into crust. For topping, combine oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350 for 25-30 minutes or until golden and bubbly.

Buttermilk Chocolate Sheet Cake

Mix together dry ingredients:
2 c sugar
2 c flour
1 t soda
1 t cinnamon

1 c water
1 cube butter
1/4 t salt
1/2 c oil
4 T cocoa
Heat water, butter, salt, oil, and cocoa together. Pour over dry ingredients.

1/2 C buttermilk
2 eggs
1 t vanilla
Add rest of ingredients. Mix well, pour into a greased and floured cookie sheet pan and bake at 400 for 20 minutes or until done.

Fudge Icing:
1/2 c butter
4 T cocoa
6 T buttermilk

Boil together until butter is melted. Take off heat and add 1 t vanilla and about 1 pound of powdered sugar or a little less. Spread on hot cake. Nuts may be added.

Oatmeal Cake

1 c oatmeal
1 1/2 c boiling water
1 c white sugar
1 c brown sugar
1 stick margarine
2 eggs
1 1/2 c flour
1 t soda
1 t cinnamon
1 t salt

Soak oats in boiling water 20 minutes. Combine sugars, butter, eggs and beat well. Stir in oats and fold in dry ingredients. Bake in 9x 13 pan at 350 for 30-40 minutes.

Topping:
1 c brown sugar
1/2 c evaporated milk
1/3 c butter
1 t vanilla
1 c coconut
1 c nuts

Combine sugar, milk and butter. Cook over low heat for 15 minutes stirring often. Remove from heat and add remaining ingredients. Mix well and spread over cake. Place under broiler 1 minute until bubbly.

Chocolate Picnic Cake

Beat:
2/3 c oil
3 T cocoa
2 eggs

Add:
1 1/2 c water
2 c sugar
2 1/2 c flour
1 t soda
1 t salt
1 t vanilla

Mix all together and put in ungreased 9x 13 pan. Sprinkle 1 c chocolate chips and 1 c nuts over top. Bake at 350 for 35 minutes.

Easy Fresh Peach Pie

3 Cookie Pie Crusts
1 1/2 c cold water
1/2 c corn starch
3 oz pkg peach jello
1/4 c lemon water
2 1/2 c boiling water
1/8 t salt
2 1/2 c sugar
fresh peaches

Mix cold water, cornstarch, and salt. Add to boiling water. Add sugar. Cook on medium heat until thick. Add jello. Cook 1 minute. Remove from heat. Add lemon juice. Cool in fridge. While filling is cooling, peel and slice peaches into pie crusts. Pour filling over peaches.

Cookie Pie Crust:
1 stick margarine
2 T sugar
1 c flour
Dash salt

Mix and press into pie pan. Bake at 350 for 12 minutes. Makes 1 pie crust. (make 3 for above recipie)

Apple Pie

6 tart apples, cut in eights (6 cups)
2 T flour
1 c sugar
1/4 t salt
1 t cinnamon
2 T butter

Prepare apples. Line a 9 inch pie pan with 1/2 the pastry. Arrange apples in pie shell. Combine flour, sugar, salt, spice. Sprinkle over apples. Dot with butter. Roll out remaining pastry for top crust. Make several slits in crust. Place crsut over apples, seal and flute edges.
Bake 400 for 1 hr and 15 minutes or til crust is browned.

Yummy Dessert

1/2 cake mix--white or yellow. make to direction on box. Bake in 9 x 13 pan for 20 min. Heat oven as directed on box.

In bowl mix:
8 oz cream cheese
1 c powder sugar

In other bowl:
3 oz Lg vanilla pudding (instant)
3 c milk

Stir cream cheese and pudding together and spread over pudding.
Top with 9 oz Cool Whip and crushed walnuts.

Apple Cake

2 eggs
1 c oil
2 c sugar
2 c flour
2 t cinnamon
1 t soda
1/2 t salt
1 t vanilla
4 c thinly sliced apples
1/2 c nuts

Beat eggs until foamy. Add oil and sugar and stir. Add sifted dry ingredients. Add apples and nuts--just folding them in--do not stir hard. Bake in 9 x 13 pan at 350 for 60 minutes. Cool and ice.

Lemon Bon Bon Cookies

1 pkg lemon cake mic
1/2 c shortening
1/3 c butter or margarine, softened
2 egg yolks
1 t vanilla

Heat oven to 350. In bowl, combine half the cake mix, butter, shortening, egg yolks and vanilla. Mix thoroughly. Blend in remaining cake mix. Shape dough by teaspoons into balls. Bake on ungreased cookie sheet 8 minutes. Do not overbake. Cookies need to be slightly cooled before removing from baking sheet. Frost with lemon frosting.

Frosting:
2 3/4 c powdered sugar
1/2 t salt
1 egg
1 T corn syrup
1 t vanilla
2 T lemon juice
1/2 c shortening

Mix sugar, salt and egg. Blend in syrup. Add shortening, vanilla, lemon juice. Mixing until smooth and creamy. Add more sugar to thicken or water to thin frosting.

Raisin Cake

Boil:
1 c shortening
2 c raisins
1 3/4 c water

3 c flour
1 t soda
1/2 t salt
1 t cinammon
1 t nutmeg
1/2 t ginger
1/2 t allspice
1/2 t cloves
1 1/2 c sugar
1/3 c cocoa
nuts (optional)

Bake 350 for 30 minutes. Then 300 for 10 minutes.

Sandy's Strawberry Pie

Crust:
1 sq butter
1 c flour
1/4 c sugar
1 t almond extract

Mix together with beater. Press into pie plate or 9 x 13.

Strawberry Glaze:
3 oz strawberry jell-o
Put 2 c. boiling water in bowl. Add 2 c. sugar mixed with 1/2 c cornstarch. Add jell-o. Add 1 c cold water. Cook til boils 1 minute.

Apple Crisp

5 c peeled and sliced apples
1 c uncooked oatmeal
1/2 c brown sugar
1/2 c melted butter
1/3 c flour

Preheat oven to 375. Put apples in 8 inch square pan. Combine the rest of the ingredients mixing until crumbly. Sprinkle on top of apples. Bake 30-45 minutes until apples are tender. Serves 6.

Peanut Butter Bars

3/4 c margarine
3/4 c sugar
3/4 c brown sugar
2 eggs
3/4 c peanut butter
3/4 t soda
1/4 t salt
1 1/2 t vanilla

Mix well and add 1/2 c flour and 3 c oatmeal. Spread on un-baked greased cookie sheet. Bake at 325, 15-20 minutes or until brown on edges. When cool, spread on a thin layer of peanut butter. Then, a layer of chocolate frosting.
Frosting: 6 T soft butter, 1 T vanilla, 1/2 c cocoa

Carmel Brownies

1 14 oz bag Kraft caramels
2/3 c evaporated milk
1 two-layered German Chocolate cake mix w/pudding
1/2 c margarine, melted
1 1/2 c walnuts, chopped (optional)
1 6oz pkg semi-sweet chocolate chips

Melt caramels with 1/3 c milk over low heat, stirring until smooth. Combine remaining milk, mix and margarine; mix well. Press half of mixture into bottom of greased 13 x 9 pan. Bake at 350 for 6 minutes. Sprinkle with nuts and chocolate chips over crust, top with caramel. Top with teaspoons of cake mixture; press gently. Bake at 350 for 20 minutes. Cool, cut into bars to serve.

Mrs Fields Cookies

1 1/2 c sugar
1 pd. butter
2 c brown sugar
3 eggs
2 T vanilla
6 c flour
1 1/2 t salt
1 1/2 t soda

Beat sugars till smooth. Add butter, cream. Add eggs, vanilla, dry ingredients. Add Nestle's Chocolate Chips.

Bake at 350 for 10 minutes

Cookie Dough Brownies

2 c sugar
1 1/2 c flour
1/2 c cocoa
1/2 t salt
1 c vegetable oil
4 eggs
2 t vanilla
1/2 c chopped walnuts (optional)

Filling:
1/2 c butter or margarine, softened
1/4 c sugar
1/2 c brown sugar, packed
2 T milk
1 t vanilla
1 c flour

Glaze:
1 c semi-sweet chocolate chips
1 T shortening
3/4 c chopped walnuts (optional)

In a mixing bowl, combine sugar, flour, cocoa, and salt. Add oil, eggs, and vanilla; beat at medium speed for 3 minutes. Stir in walnuts, if desired. Pour into a greased 13x9 inch baking pan. Bake at 350 for 30 minutes. Cool completely.

For filling, cream butter and sugar in a mixing bowl. Add milk and vanilla; mix well. Beat in flour. Spread over the brownies; chill until firm.

For glaze, melt chocolate chips and shortening in a saucepan, stirring, until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly.

Caesar Salad

1 large bunch Romaine lettuce, torn
3/4 c olive or vegetable oil
3 T red wine vinegar
1 t Worchestershire sauce
1/2 t salt
1/4 t dry mustard
1 large garlic clove, minced
1/2 fresh lemon
dash of pepper
1/2 c shredded Parmesan cheese
Caesar flavored croutons

Place lettuce in a large salad bowl. Combine the next six ingredients in a blender; process until smooth. Pour over lettuce and toss. Squeeze lemon juice over lettuce. Sprinkle with pepper, Parmesan cheese, and croutons. Serve immediately. Serve 6 to 8.