Key Lime Cake

1 box Lemon Cake Mix
1 1/2 cups oil
3/4 cup orange juice
5 eggs
1 pkg.(3oz) lime Jello
1/4 cup lime juice (fresh or bottled)
5 Tbsp. 4x Confectioners Sugar

Frosting:

1 pkg. (8oz) cream cheese
1 stick margarine
1 box 4x confectioners sugar (minus the 5 Tbsp. above)
1 tsp. vanilla extract
1/2 cup chopped nuts

Preheat oven to 325. Mix oil, OJ, eggs and Jello with cake mix on mediums speed for 2 minutes until well combined. Pour into 3 greased and floured cake pans. Bake at 325 for 20-25 minutes until done.

Cool in pan for 10 minutes then turn out to cool.

Combine lime juice and 4x sugar, stir until smooth. Drizzle over warm cake layers.

When layers are completely cool..prepare frosting.

Frosting:

Combine cream cheese, margarine, 4x sugar, and vanilla with mixer on low until smooth. Frost and layer cake and sprinkle with chopped nuts.

Tangy and delectable.

Peanut Butter Corn Flake Balls

1 cup sugar
1 cup corn syrup
1 jar (180z) peanut butter~ crunchy or smooth
6 cups corn flakes
3 oz good quality chocolate

Preparation:

Combine sugar and corn syrup in a medium saucepan. Place over medium high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of Peanut Butter...Mix well. Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well to coat all the flakes. With a tablespoon or cookie scoop, scoop out and form into 1-2 in balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.

Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth. Drizzle the melted chocolate over the cookie. Let cool and don't hurt yourselves eating these...

Apple Nut Cake

3 cups flour
1 1/2 cup white sugar
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cup vegetable oil
3 eggs
1 teaspoon vanilla
4 cups apples..peeled and chopped
1 cup pecans, slivered almonds, or walnut pieces
Preheat oven to 350

To make:

In a large bowl, whisk together the dry ingredients (flour, sugar, cinnamon, salt, baking soda)
until thoroughly combined. Mix together the wet ingredients (eggs, oil, and vanilla) and stir into the dry ingredients. Stir until all mixed together. Fold in apples and nuts. The batter will be fairly stiff. Add 1/4 cup water if too stiff. Spread the batter into a bundt pan or 9in by 11in by 2 in. baking dish Bake 60 to 70 minutes until toothpick inserted in the batter comes out clean.

My mother in law makes this cake...but this is Mimi's recipe. It makes a really good moist cake!

potato soup

1 lb. ground beef
1 can chopped tomatoes
1 can red kidney beans
1 can pinto beans
1 can whole white corn
1 package taco seasoning
1 package ranch dressing mix

Brown ground beef and drain off fat
Transfer the ground beef to a large pot and add all cans (undrained), taco seasoning and ranch dressing mix. Let simmer at least 30 minutes...

This is good to cook on low in your crock pot....

Heavenly Ham Casserole

6 medium potatoes, sliced thin
1 medium onion, chopped
1 lb ham, cubed
1 cup cheese, shredded (cheddar)
1 can cream of mushroom soup
Paprika

Put 1/2 potatoes, then 1/2 onion, then 1/2 ham and cheese....repeat with the rest of potatoes/onions/ham/cheese.
Spread soup over top so air doesn't get to potatoes if possible.
Sprinkle with Paprika.
Cook on low for 8-10 hours....

Corn Fiesta Dip

2 large cans of Mexi corn..drained
1/4 cup of green onions chopped finely
1/4 cup jalapenos chopped2 cups of Monterrey Jack Cheese..shredded (the bag will do)
2 to 3 shakes of Morten's or Lawry's Season Salt

*Mayo to stick...little as possible, just enough to stick

Mix and put in the fridge until ready to serve

Stold this one off someone else's blog....can't remember who, but it sounds good...

Stove Top Easy Chicken Bake

1 pkg (6oz) Stove Top Stuffing Mix
1 1/2lb boneless, skinless chicken breasts, cut into 1 in pieces
1 can (10-3/4 OZ) Cream of Chicken Soup
1/3 cup Sour Cream
1 bag (16oz) frozen mixed vegetables, thawed, drained

Preheat oven to 400. Prepare stuffing mix as directed on package; set aside.

Mix chicken, soup, sour cream and vegetables in a 13x9 inch baking dish; top with the stuffing.

Bake 30 minutes or until chicken is cooked through.

Peanut Butter Chex

1 stick butter
1/4 cup peanut butter
1 tsp. onion salt
1 box Rice Chex

Melt butter and peanut butter in a large Dutch oven. Add onion salt and stir cereal in over low heat. Cover and let set 20 minutes, stirring occasionally.

Pizza Dip

1 8 oz cream cheese
1/2 cup sour cream
1 jar pizza sauce
Pepperoni
Mozzarella or pizza cheese


Mix cream cheese and sour cream and spread on bottom of baking dish. Cut Pepperoni into quarters and sprinkle on top of cream cheese mixture. Pour pizza sauce on top and then spread cheese. Bake at 250 until hot throughout and cheese on top is bubbly.

Sometimes I add sausage, ham, mushrooms, onions and peppers...you could add whatever pizza ingredients you like...Serve with tortilla chips, corn chip scoops, crackers,or toasted bread slices.

note: when adding more ingredients I usually have to add more pizza sauce...

Salmon Appetizer

1 15 oz can salmon
1 8 oz package cream cheese, softened
Salsa~4 tablespoons
2 tablespoons parsley
1 teaspoon cilantro
1/4 teaspoon cumin/optional
8 8 inch tortillas

Drain Salmon, remove any bones. In a small bowl combine salmon, cream cheese, salsa, parsley and cilantro. Spread 2 tablespoons of mixture on tortillas.

Roll each tortilla and wrap each individually with plastic wrap. Refrigerate 2 to 3 hours. Slice into bite size pieces.

Pizza Swirls

1 10 oz can refrigerated pizza dough
1/4 lb Genoa salami, thinly sliced
1/4 lb pepperoni, thinly sliced
1/4 lb provolone cheese
1/2 cup shredded mozzarella cheese

preheat oven to 350 and lightly grease baking sheet

Layer with Genoa salami, pepperoni, and provolone cheese
Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough
Roll jelly style
Seal edges with a fork

Bake 25 minutes or golden brown....Slice

Cranberry Fizz

4 cups chilled cranberry juice cocktail
1 cup chilled grapefruit juice
1 cup chilled orange juice
1/2 cup sugar
2 cups chilled ginger ale

In large, nonmetal pitcher or punch bowl, mix all juices and sugar until well blended. Just before serving, stir in ginger ale. Serves 16 (1/2 cup each).

Zucchini Parmesean

4 to 5 medium zucchini, about 1 1/2 pounds
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
1/4 teaspoon ground black pepper
1/4 cup olive oil
2 tomatoes, sliced
1 cup sour cream
1/2 cup grated Parmesan cheese

Butter and 8 inch square baking dish. Scrub zucchini and cut into 1/4 inch slices. In a medium bowl, combine flour, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon basil, ad 1/8 teaspoon pepper. Toss zucchini slices with the seasoned flour, coating slices thoroughly. Heat oil over medium low heat in a large skillet. Saute zucchini slices in batches until golden brown, about 4 minutes on each side. Drain well and repeat until all zucchini is browned. In a bowl, combine sour cream, remaining 1 teaspoon salt, remaining 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper. Place zucchini slices in baking dish. Top zucchini with tomato slices; spread sour cream over tomato's, then sprinkle with Parmesan cheese. Bake at 350 for about 30 minutes, or until zucchini is tender. Serves 6.

This is another Southerners dish and I can't wait to try it.

Zucchini with Cheddar Cheese and Bacon

6 cups thinly sliced unpeeled zucchini
2 egg yolks, slightly beaten
1 cup sour cream
2 tablespoons all-purpose flour
2 stiffly beaten egg whites
1 1/2 cups shredded Cheddar cheese
4 to 6 slices bacon, crisply cooked, drained, and crumbled
1 tablespoon butter
1/4 cup fine dry bread crumbs

Simmer squash in salted water until tender; drain and sprinkle with a little salt. In mixing bowl, combine egg yolks sour cream, and flour. Fold in egg whites. Place half of the cooked squash in a shallow 2 quart baking dish; top with half of the egg mixture, half of the shredded cheese, and all of the crumbled bacon. Repeat with remaining squash and egg mixture and cheese. Melt butter; stir in bread crumbs. Sprinkle over casserole. Bake at 350 for 20 to 25 minutes.

Serves 8 to 10

Another one of Southerner's recipes

Stuffed Yellow Squash

6 Squash
1/2 lb bacon
1/4 cup chopped onion
3/4 cup breadcrumbs
1 cup shedded cheddar cheese
paprika
salt and pepper

Directions:

1. Boil the squash 10 minutes until softened.
2. When cooled enough to handle, remove the stems and cut in half lengthwise
3. Remove the pulp
4. Cook the bacon until crisp
5. Saute the onion in 2T bacon drippings
6. Add crumbled bacon, breadcrumbs and squash pulp
7. Fill the squash shells
8. Top each shell with cheese
9. Broil until melted.
10. Sprinkle with paprika

This one came from Southerner's Blog and it's one I'm sure to try.

Pineapple-Cranberry Salad

1 can (20oz) can crushed pineapple, undrained
2 pkg. (4 serving size each) JELL-O Raspberry Flavor Gelatin
1 can (16 oz) whole cranberry sauce
1 apple, chopped
2/3 cup chopped walnuts

Drain pineapple, reserving juice. Remove 1 tbsp. pineapple; set aside. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to boil; remove from heat. Add dry gelatin mixes; stir 2 minutes. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened.

Stir in Pineapple, apples and walnuts.

Refrigerate 4 hours or until firm. Garnish with reserved pineapple, sliced apple and some fresh mint.

Makes 14 servings, 1/2 cup each.

Orange-Cranberry Bundt Cake

Cake:

1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 teaspoons grated orange zest
2 1/2 cups plus 1 tablespoon all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1/2 cup sour cream
1 1/2 cups cranberries (fresh or frozen)

Garnish and Glaze:

1 egg white, lightly beaten
Cranberries, strips of orange peel
1/4 cup granulated sugar
2 cups confectioners' sugar


1. Heat oven to 350. Lightly butter and flour a 12-cup bundt pan, shacking out excess flour. Set aside.

2. Cake: Combine butter and sugar in the bowl of a standing mixer. Cream, using paddle attachment, until light and fluffy. Add eggs, one at a time, mixing well and scraping the bowl after each addition. Add vanilla and orange zest. Mix well.

3. Combine 2 1/2 cups of the flour, the salt and baking powder on a large sheet of waxed paper. Add half to butter mixture in bowl, then the sour cream, then the remaining of the flour mixture, beating until smooth. Coarsely chop cranberries and toss with remaining 1 tablespoon flour. Fold into batter,until evenly distributed.

4. Pour batter into prepared pan, spreading level. Bake at 350 for 45 minutes. Reduce temperature to 325 and bake another 20 minutes of until a skewer inserted in the center comes out clean. Remove to a wire rack to cool.

5. Garnish and Glaze: Place beaten egg white in a small bowl. Dip cranberries and orange peel in egg white, then in granulated sugar. Let dry on a plate. In a medium-size bowl, blend confectioners' sugar and 2 tablespoons water until smooth (adding more water if too thick).
Spoon over cake, allowing to drip down sides. Arrange sugared fruit over cake (do not eat garnish..consuming raw egg whites is not recommended).

I found this on in a magazine. Haven't tried it yet but with Thanksgiving and Christmas around the corner...this one seemed like a good one to share and it makes a pretty presentation too.

Graham Cracker Praline Strips

Line cookie sheet with foil and cover bottom of pan with graham crackers.

1/2 cup butter
1/2 cup margarine
1 cup light brown sugar
1 cup chopped pecans
1 teaspoons vanilla extract

Boil butter, margarine and sugar for 2 minutes. Add pecans pour over crackers; spread evenly. Bake at 350 for 10 to 15 minutes. Cut while warm. Yield: 4 dozen

Fruit Daiquiris

1 6 oz can frozen orange juice concentrate, thawed and undiluted
1 6 oz can frozen pink lemonade concentrate, thawed and undiluted
1 6 oz can frozen limeade concentrate, thawed and undiluted
1 cup sifted powdered sugar
9 cups light rum
1/3 cup lemon juice
1 6 oz bottle maraschino cherries
1 6oz frozen pineapple juice, thawed and undiluted

Drain cherries, reserving juice; set aside. Combine cherry juice, orange juice, and remaining ingredients; stir well, and freeze until firm. To serve, spoon 3 to 4 cups frozen mixture at a time into container of electric blender; blend until slushy. Keep remaining mixture frozen until needed. Garnish with cherries and mint leaves. Yields...2 3/4 quarts...

Mint Tea Punch

1 gallon brewed mint tea. Sweetened with 1 1/2 cups sugar. Chill
7 mint sprigs
1 small can orange juice...frozen and undilited
1 small can lemonade-undiluted
1 ice ring with 6 cups water with fresh mint and lemon slices-cherries

Mix tea, orange juice and lemonade together. Pour into punch bowl, add ice ring. Very refreshing on a hot afternoon. Perfect for a bridal tea....25 servings

Golden Anniversary Punch

1 gal. tea sweetened
3 large cans frozen orange juice
1 small can lemonade concentrate
1 46 oz can pineapple juice
1 quart ginger ale

Magic Punch

1 3oz pkg. lime geletin
1 small lime kool aid
2 cups sugar
1 lemon juiced
1 small can frozen limeade
1/2 46 oz can of pineapple
1 quart ginger Ale

Mix gelatin and sugar in 2 cups boiling water. Pour into 1 gallon jug. Add fruit juices, then finish filling jug with cold water. Pour over crushed ice, add 1 quart ginger ale for 1 gallon punch. For orange punch use orange gelatin and orange kool aid. For Christmas i use cherry or strawberry gelatin and fruit punch kool aid. It makes a pretty red punch for Christmas or Valentines Day.

Southern Punch

4 3oz pkgs apricot gelatin
4 cups hot water
2 lbs. sugar
2 small cans frozen lemonade, mixed as directed
2 large cans (46oz) pineapple juice
2 large (46oz) cans orange juice

Mix sugar, gelatin, and hot water, stir until dissolved, add cold water and remaining ingredients, blending well. When ready to serve add 1 quart ginger ale to each gallon punch. Add crushed ice....60 servings

Peanut Butter Lover's Pie

1 Oreo graham cracker crust
1 8 oz pkg cream cheese
1 cup sugar
1 cup peanut butter
1/2 tsp. vanilla
1 tub whipped topping

Blend cream cheese, sugar, peanut butter and vanilla, then fold in the whipped topping. This should come out creamy and fluffy. Pour into shell, and put into freezer. Chill for two hours. Slice and serve with drizzled chocolate and strawberries for decoration.

Brunswick Stew

1 whole 3-lb chicken
2 cans stewed tomatoes with onions and peppers
3 slices cooked bacon (optional)
1 pkg. frozen white and gold corn
1 pkg. frozen sliced okra
1 pkg. frozen forkhook beans or baby limas
2 cans chicken broth
4 large baking potatoes, peeled and diced
3 to 4 Tbsp. Worcestershire sauce
1/2 cup flour and water mixed for thickening

Boil chicken in water until cooked and tender but not falling off bone. Remove and debone after chicken cools. Fry bacon and remove. Leave drippings. In large pot, mix bacon and drippings, chicken broth and tomatoes until boiling then simmer for about 15 minutes on medium heat. Return to boil, and add forkhooks and corn. Cook about 5 to 10 minutes until nearly done. Add okra and potatoes. When potatoes are almost done, add chicken pieces and Worcestershire sauce. Simmer, stirring constantly. Thicken with flour and water. Serve over cooked rice. Freeze what is left for another day.

Fresh Tomato and Rosemary Tart

1 refrigerated can pizza dough
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1 Tbsp. fresh basil leaves, chopped
1 1/2 Tbsp. fresh rosemary, crushed
2 medium tomatoes, thinly sliced
3/4 tsp. garlic salt
1/2 tsp. ground black pepper

Preheat oven to 400 degrees. Press pizza dough out in tart pan or pizza pan. Sprinkle with the two cheeses. Next, add basil and rosemary. Arrange the tomato slices in a circular pattern . Top with garlic salt and black pepper.

Bake for 20 minutes or until golden. Makes 8 slices.

Banana Pudding with a twist

12 oz. cream cheese
4 cups milk
1 large tub Cool Whip
2 large pkg. instant vanilla pudding (6 servings each)
1 cup of coffee, black
1 box Vanilla Wafers
1 box Baker's semi-sweet chocolate
2 ripe bananas

Use an electric mixer to mix cream cheese in a bowl. Gradually add milk to the cream cheese. Mix until cream cheese is creamy. Gradually add in both boxes of instant vanilla pudding and 3/4 of the Cool Whip. Mix well about 5 minutes.

Line your dish with Vanilla Wafers. Use a spoon to drizzle coffee onto the wafers. Add pudding, and fill until pudding is over the wafers on the side of your dish. Shave two chocolate bars, add chocolate to top of pudding. Layer Vanilla Wafers, and drizzle with coffee. Add the rest of the pudding.

Thinly slice two ripe bananas and place on top of pudding. Add the rest of the Cool Whip. Crumble about four wafers on top of the Cool Whip.

Shave one more chocolate bar, and place shavings on top of the crumbled wafers. Add the rest of the crumbled wafers to the center of the dessert. Eat immediately or refrigerate.

I put mine in a trifle bowl....

Coffee Mousse

20 large Marshmallows, cut in 4 pieces
2 tsp. instant coffee, diluted in 1/2 cup of boiling water
1 cup of heavy cream
1/4 tsp. vanilla

Mix marshmallows and coffee. Slowly cook until marshmallows are melted. Cool. Add 1 cup of heavy cream, whipped with 1/4 teaspoon of vanilla.

Pour into individual cups and refrigerate.

Easy Roast

3 to 4 lb eye of round roast
1 can cream of mushroom soup
1 can French Onion soup

Mix all soups in the bottom of a crock pot. Do not add water. Add roast on the top. Cook on high 6 to 7 hours.

Mexican Dip

2 16 oz cans of Old El Paso Refried beans
2 7.5 oz bottles of Taco Bell hot Sauce
4 cups Mexican Blend Cheese
Diced Jalapenos to taste

Pre-heat oven to 450. In 9x13 inch pan layer the following...16 oz can refried beans, 7.5 oz bottle hot sauce, diced jalapenos and 2 cups Mexican cheese. Repeat with remaining ingredients. Bake for 10 minutes.

Grilled Chicken Marinade

6 to 8 boneless chicken breast
1/2 cup soy sauce
3/4 cup oil
3 tbsp honey
2 tbsp vinegar
1/2 tsp ground ginger
1 1/2tsp garlic powder
2 bunches medium-size green onions, chopped


Poke holes in chicken breast to absorb marinade. Mix all other ingredients together and pour over chicken. Marinate at least 3 to 4 hours before grilling.

Ranch Potatoes

Red Potatoes
1 8 oz sour cream
1 pkg. Hidden Valley Ranch dip mix
1 large bell pepper
1 large onion
Cheese
2-3 Tbsp. butter of margarine


Cut up and boil about half a bag of red potatoes. Drain. Saute bell pepper and onion together in the butter or margarine. Spread the potatoes in a 9 inch x 13 inch baking dish and pour the peppers and onions on top. Mix together the Ranch dip mix and sour cream. Pour this over the potatoes and gently mix together. Bake at 350 for about 20 minutes. Take out and generously sprinkle top with cheese and put back in oven until cheese is melted.

Simple Citrus Chicken

Lemon Pepper
Seasoned salt
Mayo for rub
Boneless chicken
1/2 gallon orange juice

Preheat oven to 250 degrees. Mix the desired amount of lemon pepper, season salt, and mayo to rub both sides of chicken. Place chicken in casserole dish, cover the chicken with orange juice almost to the top of the dish. Bake for 20-25 minutes. Cut chicken to make sure it is white throughout for doneness.

The chicken absorbs all the orange juice and is super tender and tasty. This recipe is best served with Spanish rice or yellow rice and a favorite veggie.

Ravioli

1 lb hamburger
1 8 oz bag egg noodles
1 bell pepper, sliced into thin strips
1 small jar pimentos
1 can petite diced tomatoes
1 block sharp cheddar cheese, cut into slices

Brown hamburger and drain. Boil noodles and drain. Spray casserole dish with cooking spray. Put noodles in dish, top with meat. Add bell pepper strips on top of meat. Place pimentos on top of pepper. Add diced tomatoes and juice on top of pimentos. Arrange sliced cheddar cheese all over casserole to completely cover ingredients. Bake at 350 for 30 to 4 minutes.

Crock Pot Potato Soup

1 can cream of celery soup
1 can broccoli and cheese soup
1 can cream of mushroom soup
1 can potatoes, sliced
1 can whole potatoes
Scallions
1 cup water

Combine the soups and scallions in a crock pot. Add 1 cup water. Cook for around 2 to 3 hours...

Honeybun Cake

1 box yellow cake mix
3/4 cup oil
4 eggs
1 tsp. vanilla flavoring
1 8 oz sour cream
1 cup brown sugar
2 tsp. cinnamon

Mix cake mix, oil, eggs, vanilla flavoring, and sour cream together and pour in greased 11 inch x 13 inch pan. mix together brown sugar and cinnamon. Sprinkle over batter and swirl in with a fork. Bake at 325 for 35 to 45 minutes.

Debbie's Sour Cream Coffee Cake

Topping:

2/3 dry yellow cake mix
1/2 stick margarine, melted
1 cup brown sugar
3/4 pecans, chopped

Batter:

3 eggs
16 oz. sour cream
remainder of cake mix

In 2 quart bowl beat eggs and sour cream. Stir in remainder of cake mix. Mix well. Grease and flour 9x13 cake pan. Pour 1/2 batter and top with 1/2 of topping, repeat. Bake at 350 for 40 minutes. Drizzle with 1 cup powdered sugar and 3 tablespoons milk. Let the cake cool slightly then add the drizzle...

Everybody loves a good Coffee Cake...I think I'll try this one today :)

Debbie's Pumpkin White Chocolate Drops

2 cups butter, softened
2 cups granulated sugar
1 can (16 oz) solid pack pumpkin
2 eggs
4 cups all purpose flour
2 Tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon soda
1 bag (12oz) vanilla baking chips
1 container (16 oz) ready to spread cream cheese frosting
1/4 cup packed brown sugar

Preheat oven to 375. Beat butter and granulated sugar in a large bowl until light and fluffy. Add pumpkin and eggs, beat until smooth. Add flour, pumpkin spice, baking powder and soda, beat until well blended. Stir in baking chips.

Drop rounded tablespoons of dough 2 inches apart onto greased cookie sheet. Bake 14 to 18 minutes or until set and bottoms are brown. Cool 1 minute on baking sheets. Remove from baking sheets to wire rack and cool.

Combine frosting and brown sugar in small bowl. Spread on warm cookies.

This recipe came from a friend of mines neighbor. I haven't tried it yet but as Fall is right around the corner...it sounds like a great one. I trust my friends opinion and she said they were addictive!
How can you go wrong with pumpkin and white chocolate together!

Pink Lady Punch

4 cups Cranberry Juice Cocktail
1 1/2 cups sugar
4 cups Pineapple Juice
2 quarts Ginger Ale


Mix all ingredients but Ginger Ale....Let Chill. Add Ginger Ale before serving.

Cinnamon Rolls

Pillsbury Crescent Rolls or Rounds
Splenda brown sugar or regular sugar
Heart Smart Butter or regular butter
Cinnamon

Optional ingredients:
Raisins or nuts

Preheat oven to 380 degrees. Mix sugar and butter together until smooth, set aside. Open crescent rolls and leave all in one piece. Spread the sugar and butter mixture on the dough, sprinkle with cinnamon. You can add raisins or nuts at this time and then roll up. Cut the dough into 8 pieces and place into a ungreased glass pie plate. Bake rolls for 28 minutes. When the rolls are baked, take them out of the oven, invert the pie dish onto a plate and let the rolls fall out of the dish onto the plate.

Ice Cream Sandwich Dessert

Ice Cream Sandwiches (about 20)
1 12 oz Cool Whip
1 jar hot fudge ice cream topping
1 large jar caramel ice cream topping
1 jar walnuts in syrup

Arrange ice cream sandwiches in bottom of pan, you may use any size pan and cut sandwiches to fit. Spread one half of caramel topping over sandwiches. Then spread one half of container of Cool Whip over caramel. Arrange ice cream sandwiches over Cool Whip. Spread remaining Cool Whip over ice cream sandwiches. Heat hot fudge topping and drizzle over Cool Whip. Drizzle caramel topping over hot fudge, top with nuts. Cover and freeze for at least 2 hours. Let stand for 15 minutes before enjoying!

Crab Nachos

Tortilla Chips
Blue crab meat
Grated cheddar cheese
Jalapeno pickled slices
Sour cream (optional)

Spread tortilla chips on a cookie sheet, and cover with crab meat, grated cheese and jalapeno pepper slices. Bake in oven at 350 degrees for 10 to 15 minutes until cheese is melted. Top with sour cream.

Banana Split Delight

2 boxes instant banana cream pudding (can be sugar free)
3 1/2 cups 2% milk
1 8oz container whipped topping (can be lite or fat free)
1 box graham crackers
1 10 oz container fudge frosting
Maraschino cherries

Line 13 inch x 9 in glass dish or metal pan with a layer of graham crackers. In a medium bowl, use portable mixer to mix milk with both boxes of pudding. When thickened in a few minutes, add all but about 1 cup of the whipped topping into the pudding mix until well blended. Pour the pudding mix over the graham crackers. Put another layer of graham crackers over the pudding mix. Take the plastic and foil tops off of the frosting and put it in the microwave for about 30 seconds, enough to make the frosting easy to stir but not hot. Mix and pour the frosting over the graham crackers and spread evenly to the sides. Chill the dessert for a few hours. Cut and serve each piece with a dollop of whipped topping and a cherry. Delicious!

Seafood Salad

2 boxes Kraft Suddenly Salad (classic)
1/2 fresh or frozen shrimp, peeled and deveined
1/2 lb fresh or frozen scallops
1 lb can crab claw meat
3 eggs
1 cup Hellman's mayonnaise
1 Tbsp. Old Bay Seafood Seasoning

Topping:

Grated Parmesan cheese
Crumbled croutons
Crumbled Ritz crackers

Boil macaroni from packages of Suddenly Salad and set aside. Then in a separate container boil scallops, 1 Tbsp. Old Bay, crab claw meat and 3 eggs. Take seasoning from the Suddenly Salad boxes and only mix 1/2 pack together in cup of mayonnaise. Add it to the other mixture until you get desired texture.

Asian Slaw

2 3 oz pkgs. beef-flavored ramen noodles
2 8.5-oz pkgs. slaw mix
1 cup sliced almonds, toasted
1 cup sunflower kernels
1 bunch green onion, chopped
1/2 cup sugar
3/4 cup veg. oil
1/3 cup white vinegar

Remove flavor packets from noodle packages and set aside, crush noodles. Place noodles in bottom of a large bowl. Top with slaw mix; sprinkle with almonds, sunflower kernels and green onions. Whisk together contents from flavor packets, sugar, oil and vinegar, pour over slaw. Cover and chill 24 hours. toss before serving.

Fondue Italiano

Italian Bread, cup into 1-inch cubes
1 pound lean ground beef
8 ounces Mozzarella cheese
1 15-ounce cans spaghetti sauce
1 pound Cheddar cheese, grated

Brown ground beef in skillet and drain fat. Combine beef in fondue pot with spaghetti sauce mixture and cheeses. Simmer an hour. Increase to high heat for final 10 -15 minutes. Dip bread in fondue...

Cheese Fondue

1/2 cup milk
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 cup mayonnaise
1 cup shredded Cheddar Cheese
1 cup shredded Swiss Cheese
1/4 cup apple juice

Mix milk, juice, Worcestershire sauce, mustard, mayonnaise and cheese in 2 quart saucepan. Cook over low heat, stirring occasionally, about 20 minutes or until cheese is melted. Pour into fondue pot. To serve, place chunks of French bread on fondue forks and dip.

This is yummy!

Peanut Butter and Milk Chocolate Fondue

1 cup heavy cream
6 ounces milk chocolate, finely chopped
1/2 cup chunky peanut butter

In saucepan over medium heat, heat cream until simmering. Add milk chocolate and let stand until softened, about one minute. Whisk until melted and then gradually whisk in peanut butter until fondue is smooth. Transfer to fondue pot and serve with pretzels, brownies or bananas.

Use this with any type of fruit or anything you can think of...it's good stuff!

Almond Blueberry Cookies

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Cream:

1 stick unsalted butter
1 cup sugar
add 1 egg (room temp)

lemon zest
1 teaspoon almond extract
1/3 cup milk

add dry ingredients to wet a little at a time.

1/2 cup toasted chopped almonds
1 cup blueberries (thawed and drained)

Cover and put in fridge for 30 minutes to set.
Use small ice cream scoop

Bake at 375 for 15 minutes

Mama's Beets

1/2 cup sugar
1/2 cup brown vinegar
dash cinnamon

boil and add can, jar, or fresh beets

Aunt Faye's Ham Glaze

1 cup brown sugar
1 cup brown vinegar
*1/2 cup water
1 cup ketchup
1/4 ground cloves
1/4 mixed spices

Boil and pour over ham 30 to 40 minutes before done.

can add cloves to top of ham with pineapple slices


*note: I use pineapple juice instead of the water

Baked Grilled Shrimp and Andouille Skewers

1 pound raw medium shrimp, peeled, tails intact
1 pound andouille sausage, cut into 1 inch slices
1 pint cherry tomatoes
1 red onion
3 tablespoons olive oil
salt and pepper
1 teaspoon Old Bay seasoning
6 cups cooked rice
1/2 cup fresh parsley

Dipping Sauce:

4 tablespoons honey
4 tablespoons Dijon-style mustard


(6 long metal skewers)

Place shrimp, slices of andouille,cherry tomatoes, and red onion securely onto metal skewers. Place skewers on a lipped baking sheet. Brush with olive oil. Sprinkle with salt and pepper and Old Bay. Preheat broiler, and place in oven on middle rack, not too close to the broiler flame, and roil for 10-12 minutes, turning once. Cook rice according to package directions. Turn off broiler and adjust oven to 350 degrees and continue to bake for several more minutes if needed. Remove from oven and place skewers on serving platter over hot rice. Garnish with chopped parsley. Serve with honey mustard dipping sauce on the side. Serves 6.

I did this on my outside grill. We have a Shoreline grill and it cooks kinda like an oven. It was a big hit!

Cranberry Fizz

4 cups chilled cranberry juice cocktail
1 cup chilled grapefruit juice
1 cup chilled orange juice
1/2 sugar
2 cups chilled ginger ale

In large, nonmetal pitcher or punch bowl, mix all juices and sugar until well blended. Just before serving, stir in ginger ale. Serves 16 (1/2 cup each).

Mom's Blueberry Muffins

1 3/4 cup self rising flour
1/2 cup sugar
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 1/2 cups blueberries....I use 2 cups

Combine dry ingredients, stir in milk, egg and oil

Fill greased pan or paper lined muffin cups (I spray my cups with Pam)

Bake at 400 for 25 minutes.

These are a favorite of ours. I make them all summer long and during the winter I use the frozen blueberries from the summer picking.

Fruit Trifle

1/2 cup sweetened condensed milk
1 1/2 cups cold water
1 package (1oz) vanilla pudding mix
1 8 oz carton fat free whip topping
1 prepared angel food cake (9oz round)
4 cups fresh fruit of choice (strawberries, blueberries, peaches, or all)


In a bowl whisk the milk and water. Whisk in pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whip topping. Cut cake into 1/2 inch cubes.

Spoon a third of pudding mix into 4 quart trifle bowl. Top with 1/2 of the cake cubes and sliced strawberries or fruit of choice. Repeat layers and top remaining pudding mixture.

If desired...Garnish with fresh fruit on top and a sprig of mint.


This is one of my favorite desserts of the spring and summer. The fresh fruits are so good mixed with the cake and pudding and it tastes so light. It is also a very pretty dessert. Can be made overnight but is probably best served within 2 days of making.

Easy Chicken & Broccoli Alfredo

1/2 of a 16 oz. pkg. linguine
1 cup fresh of frozen broccoli flowerets
2 tbsp butter
1 lb. skinless chicken breast, cut into 1 1/2" pieces
1 can (10 3/4 oz.) Cream of Mushroom soup (regular or less sodium)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground pepper

1. Prepare linguine according to package directions in 3-qt. saucepan. Add broccoli during last 4 min. of cooking time. Drain linguine and broccoli well in colander.

2. Heat butter in 10" skillet over medium-high heat. Add chicken and cook until well browned, stirring often.

3. Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling. Serve with additional Parmesan cheese.

*note* If desired...substitute grilled chicken or shrimp.


This is just another one of those CambellsKitchen.com recipes....

Honey-Pecan Chicken Thighs

1/2 tsp. salt
1/2 tsp. ground red pepper
1/2 tsp. ground black pepper
1/2 tsp. dried thyme
3/4 cups Dijon mustard/divided
2 garlic cloves, minced
1/2 tsp. curry powder
1 cup pecans/finely chopped
8 chicken thighs/skinned and boned

Combine salt, pepper, red pepper,and dried thyme. Sprinkle evenly over chicken in a shallow dish. Stir together 1/2 cup of the honey, 1/2 cup of the mustard and the garlic. Pour over chicken. Cover and chill 2 hours.

Remove chicken from marinade, discarding marinade. Dredge chicken in pecans, place on lightly greased rack in an aluminum foil lined broiler pan.

Bake at 375 for 40 minutes or until chicken is done.

Stir together remaining 1/4 cup of honey, remaining 1/4 cup of mustard and curry powder. Serve sauce with chicken.

This was the winning recipe from our local paper. I haven't tried it yet, but it sounded good. I think I would use chicken breast and cut back on the cooking time. Let me know how you do it.

Potato and Corn Salad

1 1/2 lbs. small red potatoes
2 cups cooked corn, cut from the cob
1/2 cup diced red onion
1/2 cup diced celery
1/3 cup vegetable oil
3 Tbs. cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. chopped fresh thyme
1 Tbs. chopped parsley

1. Place potatoes in a large saucepan, cover with cold water, and bring to a boil. Reduce heat to low. Simmer until just cooked, about 15 minutes; drain; cut into halves or quarters.

2. In a large bowl, combine corn, onion, celery, and cooked potatoes. In a jar with a tight-fitting lid, combine oil, vinegar, salt and pepper, and thyme. Shake well. Pour over salad and stir to coat well. Add parsley and stir again. Makes 8 servings.

Raspberry-Chocolate Cheesecake

Crust:

2 cups soft macaroon cookie crumbs
3 tablespoons unsalted butter, melted

Filling:

1 pkg. (8oz) cream cheese, softened
1 egg
1/3 sugar
1 1/2 tablespoons lemon juice
1/4 cup milk chocolate chips

Topping:

3 tablespoons seedless raspberry jam
1 tablespoon milk chocolate chips

1. Heat oven to 325 degrees

2. Crust: Combine cookie crumbs and butter. Press into the bottom and 1 inch up the sides of a 9-inch spring form pan. Bake at 325 degrees for 10 minutes. Cool on a wire rack. Increase oven temperature to 350 degrees.

3. Fillings: In a medium-size bowl, beat cream cheese, egg, sugar and lemon juice until smooth.

4. Sprinkle 1/4 cup of the chocolate chips over the bottom of the cooled crust and spread the cheese mixture evenly over the chips.

5. Toppings: Heat raspberry jam gently, until liquid enough to drizzle over the top. Sprinkle remaining 1 tablespoon of chips over the top. Bake at 350 degrees for 35 to 40 minutes or until filling is set.

6. Remove cheesecake to wire rack and cool completely.Refrigerate for 3 to 4 hours until completely chilled. To serve, remove from refrigerator, let stand 15 minutes, then remove side of pan.

Corn Chowder

3 slices of bacon, diced
1 small onion, diced
1/4 tsp. pepper
1/8 tsp. nutmeg
1/4 cup flour
1 pkg (32 oz) reduced-sodium chicken broth
2 cups cubed frozen hash-brown potatoes
3 cups fresh corn, cut from the cob
1/2 cup heavy cream

1. In a large saucepan, cook bacon until crisp. Using a slotted spoon, remove from pan and set aside.

2. Discard all but 1 Tsp dripping and add onion, pepper, and nutmeg to saucepan. Cover and cook over low heat 10 minutes, or until onion is soft. Stir in flour and cook 3 minutes more. Whisk in broth, increase heat, and bring to a boil. Reduce heat and simmer 5 minutes. Stir in potatoes and corn and cook 5 minutes more. Stir in cream and cooked bacon. Makes 6 cups.

Angel Lush with Pineapple

1 pkg (4-serving size) Jell-o vanilla flavor instant pudding and pie filling
1 can (20 oz) Dole Pineapple in juice, undrained
1 cup thawed Cool Whip Whipped topping
1 prepared round Angel food cake (10 oz)
1 cup fresh mixed seasonal berries

Mix dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.

Cut cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 if the pudding mixture. Repeat layers 2 times.

Refrigerate at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.

Makes 10 servings

This is a famous JELL-O recipe....It's good and Weight Watchers uses this as one of their point desserts.

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 can (14 oz) sweetened condensed milk
1/4 cup lemon juice
1 tub (8oz) Cool Whip whipped topping, thawed, divided
8 Oreo Chocolate Sandwich Cookies, finely chopped
1 Tbsp. butter, melted

Line 8x4-inch loaf pan with foil. Mash 2 cups of strawberries in large bowl. Stir in condensed milk, juice and 2 cups of the Cool Whip; pour into pan.

Top with combined chopped cookies and butter; press into mixture. Cover.

Freeze at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries, sliced.

Makes 12 servings..

Just another good Cool Whip Recipe

Summer Corn Fritters

1/3 cup shredded carrot
1/2 cup all-purpose baking mix
1/4 cup cornmeal
1 tsp. sugar
1/4 cup milk
1 large eggs
3/4 cup cooked corn, cut from the cob
1/2 cup zucchini
oil for frying

1. Microwave shredded carrot 30 seconds to soften, then set aside. In a medium bowl, combine baking mix, cornmeal, and sugar. Stir in milk and egg, and mix well. Stir in corn, zucchini, and shredded carrot.

2. In a skillet, heat 1/3 inch of oil to 375 degrees. Gently spoon dollops of fritter mixture into oil and fry, turning once, until golden brown and cooked through, about 4 minutes. Drain on paper towels, serve warm. Makes 16 small fritters.

Pecan-Caramel Cake

1 box (18.5ounces) vanilla cake mix
3 eggs
1/3 cup vegetable oil
3/4 cup chopped pecans, finely chopped
20 soft caramel candies, unwrapped
1/2 cup heavy cream

Frosting
1 pkg. (8 ounce) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 box (1 pound) confectioners' sugar
1 teaspoon vanilla extract
1 cup pecans, coarsely chopped

1. Heat oven to 350 degrees. Coat two 9-inch cake pans with nonstick cooking spray. Line with waxed paper and spray again.

2. Prepare cake following package directions using the eggs, 1 1/4 cups water and oil. Stir in the finely chopped pecans. Bake at 350 for 24 to 29 minutes until cakes spring back when pressed. Cool 10 minutes in pans. Turn out;cool completely.

3. While cakes are cooling, melt caramels and cream in a small saucepan over medium-high heat about 5 minutes, stirring constantly, until smooth. Let cool slightly. Using end of a wooden spoon, poke 12 holes randomly in each layer.

4. Frosting: In a large bowl, beat cream, cheese, butter, confectioners' sugar and vanilla until smooth.

5.Place one layer on a serving plate; frost the top with about 1 cup frosting. Top with second layer; frost top and side with remaining frosting. Press coarsely chopped pecans onto side of cake. Refrigerate 1 hour before serving.


Picked this one up in a magazine at the doctors office.....Sounds good!

Miss. Hope's White Trash Pudding

1 pre-made fresh pecan pie (you can buy one from the bakery instead of making)
1 large container of Cool Whip
1 small container of Cool Whip (you can use fat-free or extra creamy)
1/4 cup of finely chopped pecans
Caramel (the kind that comes is the squirt bottle for ice cream)

In a large mixing bowl, dump the pecan pie. Using your hands...mix until like a pile of goo.
**note...utensils won't mix well enough...gotta use the hands

Mix in the creamy Cool Whip until it turns a caramel color. Then mix in the large container of Cool Whip.

Pour in a serving bowl and smooth.

Use left over Cool Whip on top to give it a nice white look.

Sprinkle pecans sparingly on top.

Use caramel to make criss-cross or zig-zag designs. You could even write someones name if you like.

This recipe came for my good friend Hope...She says take this on to a get-together and refuse to divulge the ingredients. Everyone loves it and best of all...it's easy!

Caramel Biscuits

1 can Grands biscuits
1/4 cup melted butter
1/4 cup brown sugar

Cut each biscuit into 8 pieces and place in a greased 9 x 13 pan. Stir together melted butter and sugar until they are mixed well, then drizzle on top of the biscuit pieces. Bake at 325 degrees for 15 to 20 minutes until tops are browned a little. Add pecans or walnuts if desired.

This is a quick step recipe for what I call Monkey Bread.

Snickers Cake

1 18.25 pkg. German Chocolate Cake Mix with pudding
1 14 oz pkg of caramels, unwrapped
1/2 cup butter
1/3 cup milk
1 cup dry-roasted peanuts..chopped
3/4 cup milk chocolate morsels

Preheat oven to 350 degrees. Grease and flour a 13 x 9 pan. Prepare cake mix according to directions. Pour half of batter into the prepared pan. Bake at 350 degrees for 10 minutes. Take cake out of oven and cool cake on wire rack for 10 minutes.
**Cake will not test done.
Meanwhile, combine unwrapped caramels, butter, and milk in saucepan over medium heat, cooking until all caramels melt, stirring often. Spread mixture over cooked cake. Sprinkle chopped peanuts and chocolate morsels over the remaining caramel mixture. Spread remaining cake mix batter evenly over top. Bake at 350 for 20-25 minutes. Cool in pan on wire rack. Cut into squares.
**you can leave out peanuts if you like, then it would be a Milky Way Cake.

Anything that taste like a Snicker is good!

Fruit Dip

1 (8 oz) pkg cream cheese
1 (8oz) jar marshmallow cream

In microwave, heat both ingredients for about 30 seconds. Mix well and serve with fruit.


Always a favorite at parties and showers.

Breakfast Pizza

1 tube crescent rolls
1 lb. sausage, ground beef of bacon mixture
1 cup frozen hash browns, thawed
1 cup shredded cheese (any kind you like)
3 eggs
1/4 cup milk
1/4 cup additional cheese
salt and pepper to taste

Unroll crescent rolls and place in a greased pan or 9 x 13 pan; press seam together and press sides to form crust. Beat eggs, milk, salt and pepper; pour over pizza. Sprinkle additional cheese over top. Bake at 375 28 to 30 minutes. Let stand before cutting.

This one's stolen...but it sounds good.

Watergate Salad

1 large can crushed pineapple
1 package pistachio pudding mix
1 cup nuts, chopped (Walnuts or Pecans)
10 ounce cartoon Cool Whip
2 cups marshmallows (optional)

Mix together dry pudding mix and other ingredients. Refrigerate.

Serves 8 to 10 people.

I love this recipe. It's like a dessert to me, not sure why they call this one a salad. It goes with anything and makes a great dish to take along to any occasion.

**For a pretty presentation I like to save a little of the cool whip and chopped nuts and put on top of the bowl. Sprinkle it with finely grated nuts.

Cashew Chicken

4 boneless, skinless chicken breasts, cubed
1 medium onion, diced
3 cups sliced mushrooms (8 ounce sliced or 10 ounce can)
1 cup uncooked regular long grain rice
2 teaspoons ginger
3 chicken bouillon cubes, or 3 teaspoon granules
1 1/2 cups broccoli pieces
1 cup cashew nuts
salt, pepper, and soy sauce to taste

Preheat oven to 375 degrees. Add onion,chicken, and one crushed bouillon cube to casserole dish.
Cover and microwave on medium high for 5 minutes, stirring once. Add mushrooms, rice, boiling water, ginger, and remaining bouillon cubes(crushed) into same dish. Cover and bake in oven for 30 minutes. Stir. Add broccoli, making sure rice is covered with liquid. Bake another 10 minutes. If vegetables are done to your liking, remove from oven and allow to stand for another few minutes so moisture will be absorbed. Stir in 1/2 cup of cashews, salt, pepper, and soy sauce. Add remaining cashews.

This is one of my favorites..We love Thai food!

California Chicken

Pour 1 cup rice in bottom of a buttered casserole dish. Pour one envelope Lipton's onion soup mix over top of rice. Lay skinned chicken breasts over top of soup. Pour one can Cream of Mushroom soup diluted with 2 1/2 cups water over chicken. Dot with butter. Cover and cook for 1 1/2 hours at 325 degrees.

Easy and good!

French Fry Casserole

1 cup chopped celery
1 can tomato soup
1/2 cup ketchup
1 1/2 pounds ground beef
1/2 cup water
1package frozen French Fries

Brown celery in oil. Add meat and brown. Drain fat. Mix soup, ketchup,and water. Let come to a boil. Alternately layer meat and sauce in casserole dish. Arrange French fries on top. Bake at 400 degrees for 40 minutes..

This is a good one that the kids always enjoy.

Cornbread Cake with Honey Glaze

1 cup plus 2 tablespoons yellow cornmeal, divided
1 cup butter, softened
1 cup sugar
4 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees. Lightly grease a 9-inch square pan. Sprinkle bottom and sides of pan with 2 tablespoons cornmeal; set aside.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla.

In a small bowl, combine 1 cup cornmeal, flour, baking powder, and salt. Gradually add to butter mixture, beating until combined. Pour into prepared pan, and bake 30 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes before cutting. Drizzle with Honey Glaze, if desired.

Honey Glaze:

1 cup confectioners sugar
2 tablespoons honey
2 tablespoons milk

combine all ingredients and stir until smooth.

Cornbread is good enough alone but with this glaze....well you just try it for yourself.

Potato Soup

1 (30-ounce) bag frozen hashbrowns
3 (14-ounce) cans chicken broth
1 (10.75- ounce) can crean of chicken soup
1/2 cup chopped onion
1/4 teaspoon ground black pepper
1 (8-ounce) package cream cheese, softened

If desired garnish with any of the following are all: minced green onion, ham, bacon, cheese

In a 6 quart Crock Pot, combine potatoes, broth, soup, onion, and pepper. Cover, and cook on low for 5 hours. Stir in cream cheese; and cook 30 minutes, stirring occasionally, until combined. Garnish if desired.

This can also be done on stove top.

I love this potato soup. It taste just like resturant style.

Corn Pudding

1/2 cup plus 2 tablespoons butter, divided
1 onion, chopped
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
2 1/2 cups heavy whipping cream
6 large eggs, lightly beaten
2 cups shredded Cheddar Cheese
2 (1 pound) bags frozen niblet corn, thawed
1 1/2 cups round buttery crackers, crushed

Preheat oven to 350 degrees. Lightly grease a 3 quart baking dish.
In a large skillet, melt 1/2 cup butter over medium heat. Add onion; cook 5 minutes, stirring frequently, or until tender. Stir in flour, salt, and pepper; cook, stirring frequently, 3 minutes.
In a large bowl, whisk together cream chese and eggs. Stir in cheese, corn, and onion mixture.
Spoon into prepared baking dish.
In a small bowl, combine crackers and 2 tablespoons butter; sprinkle evenly over corn mixture. Bake 1 hour and 10 munutes, or until toothpick inserted in center comes out clean.


I love this one. Give it a try.

Crock Pot Italian Chicken

1/4 cup butter
1 (o.7-ounce) package Italian salad dressing mix
2 (10.75) cans golden mushroom soup
1 (8-ounce) container cream cheese with chives and onion
1 cup dry white wine
6 boneless, skinless chicken breast halves

Hot cooked angel hair pasta

In a medium saucepan, melk butter over medium heat. Add dressing mix, stirring to combine. Stir in soup, cream cheesse, and wine; until cream cheese is melted.

Place chicken in bottom of a 6-quart Crock Pot. Pour butter mixture over chicken. Cook on low, 4 to 6 hours. Serve over pasta.

Kentucky Fried Chicken

3 cups self-rising flour
1 Tablespoon Paprika
2 envelopes Lipton Tomato cup a soup powder
2 packages Italian Good Seasons Italian dressing (dry)
1 teaspoon salt
1/4 tablespoon margarine in pan

Bake at 350 degrees for 1/2 to 1 hour.

Everyone loves Fried Chicken

1 Dish Pizza

Batter:

1 1/2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
2 envelopes RapidRise Yeast
3/4 cup very warm water
1/4 cup olive oil

Meat Filling:

1/2 puond lean ground beef, cooked and drained
1/2 pound Italian sausage cooked and drained
1 can pizza sauce

Topping:

12 to 18 pepperoni slices
1 cup shredded Mozzarella Cheese
1/4 cup shredded Parmesan Cheese
1/2 teaspoon Italian Seasoning

Mix batter together in a pre-sprayed 8-inch baking dish. Combine meat filling ingredients.
Top batter evenly with meat filling. Evenly distribute pepperoni slices over meat; sprinkle with shredded cheeses and seasonings.
Bake by placing in a cold oven; set temperature to 350 degrees for 30 minutes, until cooked through.

This is a favorite of all ages. Kids love to help make this one.

Tatertot Casserole

1 lb. ground beef
Shredded cheddar cheese
1 can Pepper Jack soup
1 bag frozen Tatertots
1/2 can water

Brown ground beef using any spices you like. (I like hot sauces in mine).
Spray a 9 x 11 baking dish with Pam. Pour in ground beef. Mix soup and water.
Pour over ground beef. Place frozen Tatertots on top of beef and soup.
Cook ar 350 degrees for 45 minutes.
Take out of the oven and top with cheddar cheese. Cook for another 10 minutes.

This is a good family casserole. The kids love it.

Chicken and Dumplings

1 can chicken
2 cups cheddar cheese
1 can crescent rolls
2 cans cream of chicken soup
1 can water

Mix 1/2 of cheese with chicken and wrap in crescent rolls

Pour 2 cans cream of chicken soup and 1 can water over wraped dumplings and cheese. Add the remaining cheese over top and Bake at 375 degrees until brown and bubbly.


Crescent rolls are always good so you already know the outcome of this "twist" on chicken and dumplings.

Creamy Chicken and Pasta

1 lb. chicken, cubed (2 breasts)
1 10 3/4 can cream of chicken soup
1 1/4 cup milk
1/4 grated Parmesan cheese
1 1/3 cup (2.8 oz can) French Fried Onions
2 cups cooked noodles (Iuse egg noodles)

1. Heat 1 tbsp. oil in nonstick skillet. Cook chicken until browned, about 5 minutes.
2. Stir soup, milk, cheese, 2/3 cup onions (half can), and noodles. Simmer, stirring until hot.
3. Microwave remaining 2/3 cups onions (half can) 1 minute. Sprinkle over noodles. If desired, garnish with chopped parsley and tomatoes.

Makes 4 servings.

This is another one of Aunt Marilynn's recipes. It's a good one and easy to do.

Crock Pot Mac and Cheese

16 oz box Macaroni (cook and drain)
Tall can evaporated milk
3 cups cheddar cheese, grated
1 1/2 cups whole milk
1/4 cup melted butter of margarine
2 eggs

Mix ingredients together and put in Crockpot. Cook on low for 3 hours.

*salt and pepper to taste
*you can use skim milk and fat free evaporated milk
*you can use fat free cheese


This is my Aunt Marilynn's recipe. How easy is this favorite.

Baked Beans

4-16oz cans Pork and Beans
1-20oz can drained-crushed pineapple
1 cup molasses
1 cup BBQ sauce (your favorite)..I used Jack Daniels BBQ Sauce
2 tablespoons yellow or brown mustard
5 slices cooked bacon, crumbled
1 160z can French Fried Onions, crushed
salt and pepper to taste

Preheat oven to 350 degrees

Mix beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a 3rd of onions,salt and pepper.

Place in 9 x 13 casserole dish, sprinkle onions on top with bacon. Cook for 1 hour.

This is the best ever recipe for Baked Beans. Take this one to your next get together and everyone will thank you and be begging for the recipe.

Chicken Pot Pie

Mix these ingredients:

A cooked and de-boned chicken (If your'e in a hurry you can use 2 cans of chicken)

1 can mushroom soup
1 can cream of chicken soup

1 can mixed vegetables or frozen (I cook the frozen first)

Crust:

1 stick of butter
1 cup buttermilk
1 cup self-rising flour

pour mixture over chicken, soup, and vegetables

Bake at 450 degrees until crust is brown.


An easy favorite.

Mama's Smothered Fried Chicken

1 cut Fryer..or what ever pieces of chicken you like
Self Rising Flour
Vegetable Oil
Salt and pepper to taste ...any other spices you like also

Brown chicken in vegetable oil and remove from pot. Add Self Rising flour, (a couple of tablespoons) for however much chicken you are cooking... the flour will make the gravy that will smother your chicken. Continue stirring flour until brown. Add water(for as much gravy as you like). Place chicken back into pot and cook until done and tender.

Serve over rice or potatoes.


This is another one of my brother Chip's favorites.

Easy Coffee Cake

1 (18.25-ounce) box yellow cake mix
3 large eggs
3/4 cup vegetable oil
1 (8-ounce) container sour cream
1 1/4 cups firmly packed brown sugar
1 tablespoon ground cinnamon
2 cups confectioners'sugar
3 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring

Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking pan. In a large bowl, beat cake mix, eggs, oil, and sour cream at medium speed with an electric mixture until smooth. Spread half the cake mixture in bottom of pan.

In a small bowl, combine brown sugar and cinnamon. Sprinkle evenly over cake mixture in pan. Gently spread remaining cake batter over brown sugar mixture. Bake for 35-45 minutes, or until wooden pick inserted in center comes out clean. Let cool in a pan for 5 minutes.

In a small bowl, whisk together confectioners' sugar, milk, vanilla, and flavoring until smooth. Using a fork, pierce cake at 1-inch intervals. Drizzle icing evenly over cake. Let icing harden for 20 minutes; cut into squares to serve.

Note: I used 2 forks to spread the thick batter on top.

This is a very simple cake to make. It's a very sweet coffee cake. I prefer less icing. It makes enough to cover whole cake. I would just Drizzle lightly over top next time.

Strawberry Cake

1 (8oz) pkg.cream cheese
1 (8oz) container Cool-Whip
1 Ready-to-use Graham-Cracker Crust
1 tsp. vanilla
1/3 cup sugar

Mix cream cheese and sugar until well blended. Add vanilla and mix again. Gently stir in cool whip until well blended. Spoon mixture into pie crust and refrigerate 3 hours. Top with glaze.

Glaze:

1 pint strawberries
1/2 cup sugar
1 1/2 tsp. cornstarch
1/2 cup water

Slice enough strawberries to make 1 1/2 cups. Reserve some strawberries for the top. Place sliced berries in saucepan with sugar and 1/4 cup water. Bring to a boil and cook for 3 minutes. Remove from heat. Mix cornstarch with 1/4 cup cold water. Stir into berry mixture; return to heat and cook, stirring until thick (about 2 minutes). Cool to room temperature. Arrange reserved strawberries on top of cheesecake then spoon glaze over top. Chill and serve.

Strawberry Nut Cake

1 box yellow cake mix
1 cup Crisco oil
1/2 cup milk
1 cup Coconut
1 (3 Oz) box strawberry Jello
1 cup strawberries, mashed
1 cup chopped pecans
4 eggs

Mix together and bake in 3 layer pans for approximately 25 minutes at 30 degrees.

Icing:

1 (8 oz) pkg. cream cheese
1 stick butter, melted
1/2 cup coconut1 (16 oz) box powdered sugar
1/2 cup chopped pecans
1/2 strawberries, mashed

Mix cream cheese and powdered sugar. Add melted butter. Mix in other ingredients. Wait until cake is thoroughly cooled before icing.

Cranberry White Chocolate Chip Cookies

1 1/2 cups all-purpose flour
1 tsp baking powder
1 cup (2 sticks) margarine
1 1/2 cups brown sugar
1/2 cup sugar
1/2 cup Egg Beaters or 2 large eggs
1 tsp vanilla extract
3 cups old-fashioned rolled oats
1 cup sweetened dried cranberries
1 cup white chocolate chips

1. Combine flour and baking powder. Set aside.
2 In a mixing bowl, beat margarine and sugars until fluffy. Mix in Egg Beaters and vanilla extract until well blended. Add flour mixture and stir until just combined. Stir in oats, cranberries, and white chocolate chips.
3. For each cookie, drop a rounded tablespoon of dough onto a cookie sheet, leaving about 2 inches between each. Bake at 350 for 12 to 14 minutes or until edges of cookies turn golden brown and centers are still soft.

Makes about 2 dozen cookies

Marshmallow Crispie Bars

1 package Milk Chocolate Chunk Brownie Mix (Duncan Hines)
2 cups miniature marshmallows
1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
1 cup crisp rice cereal

Preheat oven to 350 degrees
Grease bottom of 8" x 8" pan
Prepare and Bake brownies using Basic Recipe. Remove form oven.
Sprinkle marshmallows on hot brownies
Return to oven
Bake 3 minutes
Place chocolate chips and peanut butter in medium saucepan.
Cook on low heat. Stir constantly until chips are melted.
Add rice cereal. Mix well.
Spread mixture over marshmallow layer.
Refrigerate until chilled.

Makes about 16 bars

Caramel Brownie Delight

2 packages (21 to 22 1/2 ounces each) brownie mix
2/3 cup chopped pecans
1/2 cup instant coffee crystals
1 tablespoon ground cinnamon

Caramel:

1/3 cup heavy cream
1/2 cup packed light-brown sugar
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract

Filling and Topping:

1 jar (13 ounces) chocolate-nut spread (Nutella Brand)
1/3 cup chopped pecans
3 cups pecan halves

1: Heat oven to 350 degrees. Lightly grease two 9-inch round cake pans. line bottoms of pans with wax paper. Lightly grease waxed paper. Set aside.

2. Prepare each brownie mix according to package directions for fudgy brownies, stirring 1/3 cup of the chopped pecans, 1/4 cup of the instant coffee crystals and 1 1/2 teaspoons of the cinnamon into each brownie batter. Spoon batter into the prepared pans, spreading evenly. Bake at 350 for 45 minutes. Cool completely in pas on wired racks. Loosen edges and carefully remove from pans.

3. Caramel: Meanwhile, for caramel, in heavy medium-size saucepan, combine cream, brown sugar, butter, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes longer. Stir in vanilla. Transfer to a bowl. cool completely (at least 2 hours).

4. Filling and Topping: Place one brownie layer, top side up, on a cake plate. Top with chocolate-nut spread, spreading evenly. Spoon 1/3 cup of the caramel over chocolate, spreading evenly. Sprinkle with 1/3 cup chopped pecans. Add the second brownie layer, top side up. Spoon remaining caramel over top of cake. Top with pecan halves. Let stand for 30 minutes before serving.

5. To serve, use a long serrated knife to cut torte into wedges.

Chocolate Chip Cookies

1/4 cup butter
1/2 cup sugar
3/4 cup packed brown sugar
1 egg
1/3 cup nonfat yogurt
1/3 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups sifted all-purpose flour
1 teaspoon salt
6 ounces miniature semisweet chocolate chips

Preheat oven to 350 degrees
Spray a Teflon coated cookie sheet lightly with canola oil. In a large bowl, cream butter with sugar and brown sugar. Add egg and mix well. Add yogurt, applesauce, and vanilla. Mix well and set aside. In a medium bowl, combine flour, baking soda and salt. Add to creamed mixture and mix well. Add chocolate chips. Refrigerate dough until well chilled. Measure 1 1/2 tablespoons dough per cookie and place 2 inches apart onto cookie sheet. Bake in oven for eight to ten minutes until cookies begin to turn golden on the edges. Let cool before removing from pan.

Note: For crispier cookies, freeze dough for at least two hours before baking.

Holiday Chicken Wreath

2 Packages (8-ounce) Crescent Rolls
1/2 cup chopped red bell pepper
1/2 cup chopped fresh broccoli
1/4 cup chopped water chestnuts
2 tbsp. chopped onion
1 cup shredded Colby-jack cheese
1 can (5-ounce) chicken, drained and flaked
2/3 cup canned cream of chicken soup


Preheat oven to 350 degrees F. Unroll crescent dough; separate into triangles. Arrange triangles in a circle on greased 14" pizza pan with wide ends overlapping in center and points toward the outside. In large bowl, combine bell pepper, broccoli, water chestnuts, onion, cheese, chicken, and soup. Scoop mixture evenly onto widest end of each triangle. Bring outside points of triangles down over filling and tuck wide ends of dough at center. (filling will not be completely covered). Bake 25-30 minutes or until golden brown. Serve Warm.


This as my cousin Kim's famous Christmas dish. I think she said it's just a good ole' Pampered Chef special. Real Good!

Butterfingers / Lady Fingers

1 cup soft shortening (half butter)
1/3 cup sugar
2/3 cup nuts
Sift together and work in
1 2/3 cups sifted flour
1/4 tsp. salt

Chill dough. Roll with hands..pencil thick. Cut in 2 1/2 lengths. Form into crescents on ungreased baking sheet. Bake until set..not brown. Cool on pan. While slightly hot, dip in 1 cup confectioners sugar.

Bake at 325 about 14 to 16 minutes.

This is another favorite of mine. Great at Christmas, weddings, showers, etc. These can also be made into balls or fingers.

My favorite Oatmeal Cookies

1 cup brown sugar
1 cup sugar
1 cup (2 sticks) butter or margarine
1/2 tsp. vanilla extract
1/2 tsp. almond extract
2 eggs
2 cups quick-cooking oatmeal
1 tsp. baking soda
2 cups flour

Preheat oven to 350 degrees. Cream both sugars, vanilla, and almond extract in a bowl. Add the eggs and mix.

Mix the oatmeal, baking soda, and flour in a separate bowl; add to the butter-and -sugar mixture and stir together.

Place the dough by teaspoonfuls onto ungreased baking sheets. Bake about 12 minutes, or until lightly brown around the edges. Cool cookies slightly before removing them from the sheet.

This makes about 42 of the best ever Oatmeal Cookie's.

Hot Fudge Swirl

Batter

Cooking spray
1 3/4 cups all-purpose flour
2 envelops rapid rise yeast ( I use Fleischmanns)
2 tbsp. sugar
1/2 tsp. salt
3/4 cup very warm water
2 tbsp. butter of margarine

Topping

1 cup hot fudge sauce (regular or dark chocolate) Do not substitute chocolate syrup for sauce.

Icing

1 cup confectioners sugar
1 to 2 tbsp. milk


Mix batter ingredients in a pre-sprayed 9 1/2-inch deep dish pie plate.

Top batter with evenly spaced spoonfuls of hot fudge sauce. Using spoon, swirl fudge sauce into batter

Bake by placing in a cold oven; set temperature to 350 degrees. Bake 25 to 30 minutes, until lightly browned and firm n the center. Cool 10 minutes. Combine icing ingredients and drizzle oven warm cake.

Caramel-Walnut Brownies

1 (14-ounce) package caramels
2/3 cup evaporated milk, divided
1 (18.25-ounce) package caramel-flavored cake mix
3/4 cup butter, melted
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1 1/2 cups walnut halves or pieces

Preheat the oven to 350 degree. Unwrap caramels, and place in medium saucepan. Add 1/3 cup evaporated milk; cook over low heat until caramels melt, stirring often. Remove from heat, and set aside.

Combine remaining 1/3 cup milk. the dry cake mix, and next 3 ingredients; stir until just blended. Spread half the dough into a lightly greased 9" square pan. Chill remaining dough. Bake at 350 degrees for 10 minutes. Cool in pan on a wire rack 5 minutes.

Pour warm caramel mixture over brownie layer in pan. Sprinkle with walnuts.

Spoon remaining half of dough into 9 equal portions on wax paper. Pat each portion into a 3" circle. Place circles over walnuts in pan, overlapping slightly. (dough will spread during baking)

Bake at 350 degrees for 25 minutes. Cool completely in pan on a wire rack. Cover and chill thoroughly before cutting.


This recipe makes about 15 gooey good brownies.

Mark's Buttermilk Poundcake

2 sticks Land of Lakes butter
1/2 cup plain Crisco
3 cups sugar
3 cups plain Red Band flour, sifted
6 large eggs
3/4 tsp. baking powder
1 cup buttermilk (fat free)
1/2 tsp. almond of lemon extract
1/2 tsp. vanilla extract
1/4 tsp. yellow food coloring (if desired)

1st cream butter, Crisco, and sugar. Beat, beat, beat, until very creamy. Add eggs, one at a time, the beat until all of this is very creamy.
2nd Add sifted flour alternating with buttermilk to creamed butter, add sugar.
3rd Add extracts and coloring last.
4th add baking powder (adding this last will make the cake rise better)

Bake at 300 degrees for 2 hours...Baking at this temperature won't burn cake under bottom.

Secret Pan Dressing

1/2 cup plain flour
1/2 cup vegetable oil
1/2 cup Crisco(plain)

Beat all ingredients for 10 minutes, (This will last in refrigerator a long time)

Note: use your fingers to grease cake pan ,when cake is cool it will slide out. This dressing is good to use for anything that might stick to a pan.

This is my husbands Mark's special recipe. It's by far the best Pound Cake I have ever eaten. The pan dressing works everytime, never sticks, and I have used it for greasing pans for biscuits, cookies, etc....

Beth's Strawberry Delight Cake

48 large marshmallows
Juice of 1 lemon
1 (10 oz) pkg. frozen sliced strawberries (thawed, not drained)
2 cups whipping cream, whipped
1 (8 inch) commercial pound cake


Place marshmallows in top of double boiler, bring to a boil. Reduce heat to low, cook until marshmallows melt. Add strawberries, mix well. Fold whipped cream into strawberry mixture. Split cake horizontally into 4 layers. Spread each layer with 2/3 cup strawberry mixture. Frost top and sides with remaining mixture. Refrigerate overnight.

This is a recipe my sister-in-law shared with me. A real winner!

Praline Cake

1 cup buttermilk
1 stick butter
2 cups light brown sugar
2 eggs
2 cups sifted flour
1 tsp. soda
2 tbsp. cocoa
1 tbsp. vanilla

Warm buttermilk and butter over low heat until butter is melted. Add brown sugar and cream together. Add eggs and mix well. Add flour, soda, and cocoa and blend thoroughly. Add vanilla, pour mixture into a greased 13x9x2 inch pan and bake at 350 degrees for about 25 minutes.

Cream sugar and butter together. Add milk and blend until smooth or spreading consistency. Add pecans and spread topping over warm cake. Return cake to oven and broil until topping bubbles. Leave cake in pan and cut in squares when cool.

Grandmother's Doctor Bird Cake

3 cups plain flour
1 tsp. baking soda
1 tsp. cinnamon
2 cups sugar
1 tsp. salt
1 1/2 cups cooking oil
1 8 oz. can crushed pineapple (do not drain)
1 1/2 tsp. vanilla extract
3 eggs
2 cups diced bananas (very ripe)

Preheat oven to 350 degrees. Grease an 8 in. tube pan and set aside. Sift together all dry ingredients. Add undrained pineapple, cooking oil, vanilla, eggs, and bananas. Mix until well blended. Do not beat. Pour into pan approximately 1 hour and 10 minutes.

This was my grandmothers recipe. It was also my brother Chip's favorite cake as a little boy. Grandmother fixed this for him whenever he asked just liked she stopped to fix anything for all her grandchildren.

Nana's Cheese Cookies

1/2 lb. butter, softened
2 cups plain flour
2 tsp. sugar
2 cups Rice Krispies
1/2 lb. sharp cheese, grated
1 tsp. salt
Red Pepper to taste
1 1/2 cup chopped pecans

Cream butter and cheese. Add other ingredients except Rice Krispies and pecans.
Mix thoroughly and add pecans and Rice Krispies.
Make into balls. Press in the palm of your hand until very thin.
Bake at 350 degrees until brown, about 15 minutes.

For me it doesn't get any better than this.This is Nana's (my mother-in-law) recipe and they are sinful and my weakness! I swear I think she wants to kill me when she makes them. They are my favorite!! Love you Mrs. Carolyn...

Tip: She makes this "her own" by adding extra cheese, pecans and Rice Krispies. This is a tough one for me so I leave them to Nana. Why bother when she does them so well. Good Luck!

Banana Split Cake

1 1/2 cups Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 pkg (8oz. each) Cream Cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) Vanilla flavor instant pudding & pie mix
2 cups thawed Cool Whip Whipped Topping, divided
1 cup chopped pecans

Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 minutes.

Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.

Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.

This is a dessert shared with me by my good friend Pam. It's a great new spin on traditional Banana Pudding. How can you go wrong when you add pineapple!!!


Note: To change this one up a little you could use a 9-inch chocolate cookie pie crust, or 20 chocolate wafer sandwich cookies.

To make the cookie crust...mix cookie crumbs with 1/4 cup melted butter or margarine. Press into a 9-inch pie plate.

Shortbread Cookies with Peppermint Candy

Cookies:

1 cup butter, softened
1/4 cup sugar
1/4 cup crushed peppermint candy
1 tsp. vanilla extract
2 cups all-purpose flour
1/4 cup corn starch
Parchment Paper

Mix butter, sugar, crushed candy and vanilla thoroughly using electric mixer. Gradually blend in flour and corn starch.

Form into 1-inch balls and place on parchment paper lined baking sheets. Gently press down on each cookie to flatten using fingers or flat bottom glass (dip glass in sugar to prevent sticking).

Bake in preheated 300 oven for 25 to 30 minutes, or until bottoms begin to brown.

Cool for 5 minutes; remove to a wire rack to cool completely.

Frosting:

1 cup confectioners sugar
1 to 2 tbsp. milk
1/2 vanilla extract
2 tbsp. crushed peppermint candy

Combine all ingredients (except candy) and mix until smooth. Drizzle cookies with frosting and sprinkle with crushed candy.


These are pretty cookies. Great for Christmas or Showers.

Peach Enchiladas

2-8 oz. tubes crescent rolls

2 sticks of butter

4 firm Peaches, peeled and quartered

1 1/2 cup sugar

1 tsp. cinnamon

1-12 oz. Mountain Dew

Melt butter, add sugar and cinnamon, unroll crescents and place peach quarters in each one. Roll from large end to small. Place in 12"x 10" x 2" pan. Pour butter mixture over rolled up peach quarters, then pour Mountain Dew on top. Bake at 350 for 45 minutes.


What could be better than a peach? Put it it in a crescent and try serving it with ice cream...This is fantastic!!!!

Blueberry Sour Cream Coffee Cake

1 package Blueberry Muffin Mix (I used Duncan Hines)
1/3 cups sour cream
1/4 cup milk
1 large egg
1/4 cup blueberry preserves
1/2 cup Creamy Home-Style Classic Vanilla Frosting

1. Preheat oven to 375F. Grease and 8-inch round baking pan. Rinse blueberries from mix and drain.

2. Combine muffin mix, sour cream, milk and egg in medium bowl.Stir until ingredients are moistened. Spread half the batter in pan.

3. Combine blueberries and preserves in small bowl. Spread half the blueberry mixture on top of the batter. Spread remaining batter over blueberry mixture. Spread remaining blueberry mixture on top, avoiding edges.

4. Bake 30 to 35 minutes or until golden brown.

5. Place frosting in microwave on high for 15 seconds. Stir until smooth. Drizzle over hot coffee cake. Serve warm...

Caramel Pecan Coffee Cake

Batter

Cooking Spray
1 3/4 cups All-Purpose Flour
2 Envelopes Fleischmann's RapidRise Yeast
2 tbsp. sugar
1/2 tsp. salt
3/4 cup very warm water
2 tbsp. butter, melted

Caramel Pecan Topping

1/3 cup Karo Light or Dark Brown Syrup
1/3 cup sugar
2 tbsp. butter, melted
1/2 cup chopped pecans

Cinnamon Sugar Topping

1/4 cup Domino Sugar
1 tsp. ground Cinnamon


Mix batter ingredients in a pre-sprayed 9-1/2 inch deep dish pie plate. Stir together corn syrup, brown sugar, and butter in a small bowl. Add pecans and mix well. Combine cinnamon sugar topping ingredients in a small bowl.

Top batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping over the batter.

Bake by placing in a cold oven; set temperature to 350F. Bake 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.


I found this recipe in December 2007 in the coupon books of the Sunday Paper. It is truly a "find". A real hit with everyone.

Easy Peach Cobbler

1 cup self-rising flour
1 cup sugar
1 cup milk
1 stick butter

Directions:

Melt butter in oblong baking dish. Mix all above ingredients and pour over butter. Add 2 cans drained peaches or 3 cups fresh peaches.

Bake in oven at 350 or until golden and slightly crispy on top.


There are lots of cobbler recipes...but this one is the easiest. Substitute the fruit of your choice for the peaches. You can also use more or less fruit depending on how much breading you like.

Mom's Butterscotch Brownies

1 1/2 cups brown sugar
1 1/2 cups self rising flour
1 sitck margarine
2 eggs
1 teaspoon vanilla
nuts (optional)

Bake a 350 for 30 minutes.

This is one of by brother Chip's favorites.

Almond Joy Cake

1 Box Butter Recipe Chocolate Cake
1/2 cup Slivered Toasted Almonds
1 can Cream Of Coconut
1 Container Cool Whip
1 cup grated coconut, toasted

Mix cake according to package directions. Bake in a greased and floured 13 x 9 pan for minutes, then add almonds. Return to oven and bake completely according to package directions. As soon as cake is removed from oven, punch holes all through cake with a wooden spoon handle and pour cream of coconut over the warm cake. Mix Cool Whip and grated coconut and spread on cake when cool. Keep refrigerated.


This recipe is one of the simple joys.

Pecan Puff

20 Ritz Crackers
1/2 tsp. Baking Powder
3 egg whites
1 cup sugar
1/2 cup nuts
1 tsp. vanilla

Crumble crackers and add baking powder

Beat eggs stiff and slowly add sugar

Fold egg mixture and cracker crumbs

Add nuts and vanilla

Pour into a greased pie pan and bake at 325 for 30 minutes or just browned.


My husbands boss shared this one with me and Oh what a surprise it is

I served with whipped cream on top........Enjoy!!!!!!!

Zucchini "Crab" Cakes

Ingredients:


2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying

Directions:

In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.

Shape mixture into patties. Dredge in flour.

In a medium skillet, heat oil over medium heat until hot. Fry patties in oil until golden brown on both sides.


Note: this is the way the recipe was when I found it. I have tried many different things to make it even better....Like:

Instead of using eggs I use a Cajun Crab Dip that we have in our grocery stores. It kinda serves as a binder and has all the good flavors of a crab cake in it.

I always use Panko Bread crumbs instead of flour to dredge in before frying.

Also I like Ritz Crackers instead of Bread Crumbs.

and I like to add a grated bell pepper or any other kind of hot pepper and a little Worcestershire to taste and some extra Old Bay.

This is one of our favorite ways to eat Zucchini other that just sauteing it. Go ahead and try it and if you come up with a better way to improve it...please let me know....

This is a wonderful recipe. You don't even miss the crab however, I've tried adding lump and/or can crab meat. I've also added cheddar cheese. All ways are good.