Pumpkin Bars

4 large eggs
1 cup vegetable oil
2 cups granulated sugar
1/2 teaspoon salt
2 cups canned pumpkin
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
FROSTING:
3 ounces cream cheese -- softened
1 teaspoon vanilla
1 tablespoon milk
2 1/2 cups powdered sugar

Preheat oven to 350 ° and prepare a spray a jelly roll pan (cookie sheet with sides). Combine eggs, oil, sugar and pumpkin together and beat until smooth. Combine dry ingredients together and add to pumpkin mixture. Spread in prepared pan and bake for 30 minutes,

For Frosting, beat cream cheese, milk and vanilla until smooth. Add the powdered sugar and continue beating until the desired spreading consistency is reached (might need to add a drop or two of milk). Spread frosting on cooled bars.

Pizza Quiche

8 ounces cheddar cheese -- shredded
8 ounces mozzarella cheese -- shredded
6 ounces pepperoni sausage -- diced
1 medium tomato -- chopped
1/2 package spaghetti seasoning mix
1 pinch Italian seasoning
2 cups milk
4 large eggs
1 cup Bisquick baking mix -- heaping

Grease a 10" pie pan and place first 6 ingredients in pan. In blender, mix the milk, eggs, Bisquick and blend for 5 minutes or longer. Pour over cheese mixture in the pie pan. Bake at 350° for about 45 minutes or until golden brown. Leave in oven with heat off for another 15 minutes.



NOTES : This is great. If you want to double it, it will make a nice 9 X 13 dish. Really good.

Sausage, Potato and Cabbage Stew

2/3 pound kielbasa, sliced
1/2 red onion -- chopped
2 tablespoons spicy brown mustard
1 1/2 tablespoons white wine vinegar
4 cups chicken broth
3 cups store bought coleslaw mix -- about 7 ounces
salt & pepper
1/4 cup chopped flat-leaf parsley


In a large pot, cook the kielbasa and onion over medium heat until the onion is tender, about 10 minutes. Stir in the mustard and vinegar, then add the chicken broth, potatoes and coleslaw mix. Bring to a boil, then lower the heat and simmer until the potatoes are tender, 15 to 20 minutes. Stir in parsley and season with salt and pepper. Serve with crunch french or sourdough bread.

Oatmeal-Chocolate Chip Cookies

3 cups brown sugar
2 cups margarine
2 teaspoons vanilla extract
2 large eggs
4 cups quick cooking oats
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
2 cups chopped walnuts -- optional

Heat oven to 350°. In a large bowl, mix brown sugar, margarine, vanilla and eggs with an electric mixer. Combine flour, oatmeal, baking soda and salt, stir into the margarine mixture. Add chocolate chips and nuts.

Onto cookie sheets, drop dough by rounded tablespoonfulls about 2 inches apart. Bake for 9 to 11 minutes, or until golden brown. Cool slightly; remove from cookie sheets to cooling racks.

Cindy's Banana Bread

3 1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon salt
4 large eggs
4 large ripe bananas -- (1 cup mashed)
1 cup vegetable oil
1/2 cup buttermilk -- plus 1 tablespoon
2 teaspoons vanilla extract
2 cups chopped nuts

In a large bowl stir together flour, sugar, baking soda and salt. In another mixing bowl combine eggs, bananas, oil, buttermilk and vanilla. Add to flour mixture, stirring just until combined. Fold in nuts. Pour into greased 9"X 5"X 3" baking pan. Bake at 325 degrees for 1 hour and 20 minutes or until bread tests done. Cool on wire rack.

Makes two loaves.

Autumn Apple Cake

1 cup raisins or currants
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups vegetable oil
1 cup granulated sugar
1 cup dark brown sugar
4 large eggs
1 teaspoon vanilla
3 cups apples -- peeled and thickly sliced
1 cup chopped pecans

Preheat oven to 350°. In a small bowl, soak currants in water to cover for 1 hour. Sift dry ingredients together. In a large bowl with electric mixer, beat oil and sugars until well blended (about 6 minutes). Add eggs, one at a time, beating well after each addition. Beat in vanilla then gradually beat in flour mixture. Fold currants into batter along with apples and pecans. Spoon batter into greased 9: tube pan. Bake for 1 1/2 hours or until cake tester inserted in center comes out clean. Remove from oven. Cool in pan on wire rack.


Serving Ideas : You don't need a frosting on this cake, but you could put a glaze over the top, or you could serve with whipped cream.


NOTES : This is a delicious apple cake. Really moist. It makes a lot, so if it's just for the family, when it' baked cut in half and freeze second portion for a later date. WONDERFUL!

Pumpkin Cheesecake with Caramel Rum Sauce

CRUST:
2 cups crushed cinnamon graham crackers
1/4 cup butter
FILLING:
4 8-ounce packages cream cheese -- softened
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons pumpkin pie spice
3/4 teaspoon cardamon
CARAMEL RUM SAUCE:
1/3 cup packed brown sugar
1/3 cup whipping cream
2 tablespoons butter
1/3 cup whipping cream
1 tablespoon spiced rum or 1/4 teaspoon rum extract

Heat oven to 300°. Spray 9-inch springform pan with cooking spray. Wrap foil around pan to catch drips. In a small bowl, combine graham cracker crumbs with butter and press in bottom and 1-inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.

In a large bowl beat cream cheese with sugar until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust. To remaining batter, add pumpkin, cardamon and pumpkin pie spice and put on top of batter already in pan.

Place a shallow pan in oven and fill half full of boiling water (this keeps cheesecake from splitting). Bake for 1 hour and 20 minutes, or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still giggles slightly when moved. Run a small spatula around edge of pan to loosen cheesecake. Turn oven off and open door at least 4 inches. Let cheesecake remai in oven for 30 minutes. Cool in pan on cooling rack for 30 minutes. Cover loosely, refrigerate at least 6 hour. To serve, top each slice with whipped cream drizzled with the rum sauce.

Swedish Apple Pie

2 1/2 cups Apples -- peeled and sliced
1 cup sugar
3/4 cup butter or margarine -- melted
1 teaspoon cinnamon
1 teaspoon sugar
1/2 cup walnuts -- chopped
1 cup all-purpose flour
1 large egg -- slightly beaten
pinch salt

Grease a 9" pie plate with butter. Fill 2/3 full with apples. Mix 1 teaspoon sugar and 1 teaspoon cinnamon over apples. In a separate bowl, mix 1 cup sugar with the flour and salt. Stir to combine thoroughly. Mix melted butter and the egg and combine it with the sugar-flour mixture. Stir in Walnuts. Spread mixture out on top of the apples. Bake at 350°for approximatley 65 minutes, or until golden brown and apples are tender.

Hamburger Stroganoff

1/4 cup butter
1 clove garlic -- minced
1 teaspoon salt
1/4 teaspoon paprika
1 cup sour cream
1 pound ground beef
2 tablespoons flour
1/2 teaspoon pepper
1 can cream of mushroom soup
2 tablespoons Worcestershire sauce

Melt butter in a large skillet and add onions and garlic. Cook until limp, about 3 minutes. Stir in ground beef and cook until browned. Drain if there is a lot of grease. Add mushrooms, salt, pepper, flour and paprika. Mix well and cook 1 minute. Stir in soup; heat to boiling. Reduce heat to low and simmer for 10 minutes. Stir in sour cream and Worcestershire sauce and heat thoroughly. Do not allow to boil. Serve mixture over rice, potatoes or noodles.



NOTES : I usually mix this with noodles. I like the Kolaski noodes, they are like dried home made noodles.

No-Bake Chocolate-Caramel Bars

2 cups semi-sweet chocolate chips
1/4 cup shortening
5 cups Rice Crispies
10 ounces Milk Duds (5-6 candy bar size packages)
1 tablespoon water

Melt chips and shortening in microwave (stir every 30 seconds until melted). Pour over Rice Crispies and stir to coat. Melt Milk Duds and water in microwave (stir every 30 seconds until melted). Mix in with Rice Crispy mixture. Spread in greased 9 x 13 pan. Refrigerate to harden. Cut into serving pieces.

Mom's Cornmeal Rolls

1/2 cup sugar
2 teaspoons salt
2 cups milk
1/2 cup margarine
1 pkg. yeast -- (I use another 1/2 pkg. yeast)
1/4 cup warm water
2 large eggs -- beaten
4 cups flour -- (4 to 4 1/2)

Cook cornmeal, sugar, salt, margarine, and milk until thick. Cool to lukewarm. Soften yeast in warm water. Mix in with cooled cornmeal mixture. Add beaten eggs and mix well. Add flour to form soft dough. Knead 8-10 minutes on floured board. Place in greased bowl and let raise until double in size, punch down. Shape into Parker house style rolls and place on greased cookie sheet. Let raise again. Bake at 375 for 12-15 minutes. Brush with melted margarine.



NOTES : These are wonderful, very light and you can't tell there is cornmeal in them. My mom shaped the rolls into a ball and then slightly flattened the ball and folded in half. Wonderful, wonderful recipe.

Chicken Divan Crescent Casserole

8 ounces refrigerated crescent dinner rolls
1 cup shredded cheddar cheese
9 ounces frozen cut broccoli -- cooked and well drained
4 large eggs -- beaten
1 can cream of chicken soup
1/4 cup mayonnaise
1 cup chopped cooked chicken or turkey
1/4 cup chopped onion
paprika

Preheat oven to 350°. Unroll dough into 2 long rectangles. Place in ungreased 9 X 13 pan and press firmly to form crust over bottom and 1/2 inch up sides. Sprinkle cheese over crust. Arrange broccoli over cheese. In small bowl combine eggs, soup, mayonnaise. Stir in chicken and onion. Pour over broccoli. Sprinkle with paprika. Bake at 350 degrees for 25-30 minutes or until filling is set. Cut into squares to serve 6 to 8



NOTES : This is a great, quick casserole using leftovers. For an extra bite, add some prepared mustard to the mayonnaise. This recipe is great reheated - just cover loosely with foil and heat for 15 - 20 minutes.

Beth's Chocolate Chip Cookies

1 cup butter-flavored crisco
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
2 cups flour
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon soda
2 cups Guittard Chocolate Chips
1 cup white chocolate chips
1/2 cup Angel Flake coconut



Cream until light and fluffy the crisco, sugars and eggs. Combine the dry ingredients. Add 1 cup at a time to fluffy mixture. Add the coconut after the first cup of flour. When all the flour is incorporated (don't over-beat), add the chocolate chips

Bake at 350° for 10 minutes. Let cool on pan for 10 minutes more before transferring to wire rack.

Tetrazzini Casserole

26 ounces cream of chicken soup -- (family size can)
1 1/2 cups milk
3/4 cup grated Parmesan cheese
2 tablespoons dry sherry
1 teaspoon onion powder
3 cups cubed cooked chicken or turkey
4 cups hot cooked spaghetti -- broken in 2" pieces
1/3 cup dry bread crumbs
2 tablespoons butter or margarine
1 small can sliced mushrooms -- drained (optional)

Mix soup, milk, cheese, sherry and onion. Add chicken, mushrooms and spaghetti and toss to coat. Spoon to a 3-quart shallow baking dish.
Mix bread crumbs and cutter and sprinkle on top.

Bake at 400°for 25 minutes or until hot.


NOTES : I didn't have the sherry on hand, so didn't add it. Also I don't like mushrooms, so didn't add them. This was really good and will serve a lot of people.

Broccoli Pasta Salad

1/2 pound bow tie pasta -- cooked and cooled
1 bag shredded broccoli slaw -- (16-ounce)
1 cup slivered almonds
1 cup dried cranberries
1/2 cup lowfat plain yogurt
1/4 cup mayonnaise
3 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon cayenne
Salt and freshly ground black pepper

Cook pasta in boiling salted water until al dente. Cool.

Add pasta, broccoli slaw, slivered almonds and dried cranberries to a large bowl. In a separate bowl, whisk together yogurt, mayonnaise, cider vinegar, sugar, cayenne, and salt and pepper. Add the dressing to the broccoli and stir to combine. Season with salt and pepper.

Crack Cookies

2 cups shortening
5 cups all-purpose flour
4 teaspoons cream of tartar
4 teaspoons soda
2 cups brown sugar
1 cup granulated sugar
3 large eggs
4 teaspoons vanilla extract

Cream sugars and shortening together. Then add eggs and vanilla. Combine dry ingredients together and mix into shortening mixture. Drop by teaspoons onto cookie sheet and bake at 350° for 12 minutes


NOTES : These are called "crack" cookies because they look cracked. You can divide the mixture and make different types of cookies by adding chocolate chips to some, coconut to another bunch or simply roll dough in cinnamon sugar and they're snickerdoodles. Really a great cookie recipe.

Basic Tuna Noodle Casserole

1 package egg noodles -- (12 ounce)
1 can condensed cream of mushroom soup -- (10.75 ounce)
1/2 cup evaporated milk
1 can tuna fish -- (6 ounce) drained
3 cups shredded American cheese
1/3 cup chopped onion, sauteed until transparent
1/2 cup crushed potato chips
1 pinch paprika

In a large pot with boiling salted water, cook egg noodles until al dente. Drain.
In a large bowl, combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.
Bake in a preheated 425° oven for 15 to 20 minutes, or until hot and bubbly.

NOTES : Some people like to add peas, but I like it just like this.

One Oh One Cookies

This is a great cookie recipe - I double it and make lots. Freezes well and I like the combination of butterscotch and chocolate chips. Definitely a keeper recipe.

1 cup packed brown sugar
1 cup granulated sugar
1 cup butter -- softened
1 cup vegetable oil
1 large egg
1 teaspoon cream of tartar
1 tablespoon salt
1 teaspoon baking soda
3 1/2 cups all-purpose flour
1 cup flaked coconut
1 cup crispy rice cereal
1 cup rolled oats
1 tablespoon vanilla extract
1 1/2 cups chopped walnuts -- optional
1 package chocolate or butterscotch chips

Preheat oven to 350°. In a large bowl, cream butter, sugars, egg and vanilla. Combine dry ingredients and combine with butter mixture.

Bake for 12 to 15 minutes.

Sharon's Favorite Chocolate Chip Cookies

1 1/2 cups butter flavored shortening
1 1/3 cups butter -- softened
2 cups granulated sugar
2 cups packed light brown sugar
4 large eggs
2 tablespoons vanilla extract
7 cups all-purpose flour
2 teaspoons soda
2 teaspoons salt
2 cups chopped pecans or walnuts
4 cups semisweet chocolate chips

Preheat oven to 375°. In a large bowl, cream together the shortening, butter, and sugars until smooth. Beat in eggs, one at a time, then stir in the vanilla. Combine the dry ingredients and stir into creamed mixture. Stir in nuts and chocolate chips. Scoop out rounded tablespoons onto ungreased baking sheets.

Bake 10 to 12 minutes or until centers are set and very lightly browned. Don't overbake. Cool 2 to 3 minutes before removing from baking pans.

Zesty Fiesta Salad

8 ounces dry salami slices -- cut into quarters
14 1/2 ounces prepared salsa
15 1/2 ounces kidney beans -- rinsed and drained
15 1/2 ounces garbanzo beans -- rinsed and drained
16 ounces whole kernel corn -- drained
2 1/2 ounces sliced black olives -- drained
8 ounces cheddar cheese -- cut into 1/4" cubes
1 package Taco seasoning mix
1 cup Italian salad dressing
1 pound dry spiral pasta -- cooked, rinsed and drained

In a large bowl combine taco seasoning mix with the salad dressing. Add remaining ingredients and toss to coat. Chill before serving.

Corn Salad

5 ears corn -- shucked
1/2 cup diced red onion
3 tablespoons Olive oil -- good quality
1/2 teaspoon kosher salt
1/2 cup julienned fresh basil leaves
1/2 teaspoon freshly ground black pepper

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Layered Southwestern Pasta Salad

8 ounces shells OR elbow macaroni
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
Salt -- to taste
1 15-ounce can black beans -- rinsed and drained
1 11-ounce can whole kernel corn -- drained
1 red bell pepper -- seeds and ribs removed, cut into strips
3/4 cup sliced green onions
1 2 1/4-ounce can sliced black olives -- drained
3/4 cup non-fat mayonnaise
1/2 cup non-fat sour cream
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons minced fresh cilantro

Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste.

Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to 3-qt. straight-sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and chill overnight.

Telephone Bars

1 cup chopped dates
1 teaspoon baking soda
1 cup boiling water
1/2 cup shortening
1 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
2 tablespoons cocoa
1 1/2 cups all-purpose flour
1 cup chocolate chips

Pour the boiling water over the chopped dates and soda in a small bowl. Mix and cool. Cream the sugar and shortening. Add the eggs, vanilla, salt and cocoa. Then add the flour alternately with the date mixture and beat well. Spread in a greased 9" X 13" pan and sprinkle chocolate chips on top. Bake at 350° for 30 - 35 minutes. Cut into bars when thoroughly cooled

NOTES : The friend that gave me this recipe said that every time she served it, her guests telephoned the next day for the recipe!

Crab Stuffed Chicken Breasts

8 tablespoons butter or margarine -- divided
1/2 cup flour
2 cups chicken broth
1 1/2 cups milk
1/2 cup chopped onions
12 ounces crabmeat
8 ounces mushroom stems and pieces -- drained
2/3 cup crushed saltines -- (about 20)
4 tablespoons minced fresh parsley
1 teaspoon salt
dash pepper
8 boneless skinless chicken breast
8 ounces shredded Swiss cheese
1 teaspoon paprika


In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bringing to a boil; boil and stir for 2 minutes. Remove from heat; sset aside. In a skillet, saute onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley , salt, pepper and 2 tablespoons of the white sauce, heat through. Flatten chicken to 1/4 inch thickness. Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick. Place in a greased 9-imch square pan. Top with remaining white sauce. Cover and bake at 350° got 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika. Bake uncovered 5 minutes longer or until cheese is melted. Remove toothpicks. Serve with rice if desired.

Lemon Meringue Pie in Microwave

1 1/2 cups sugar
pinch salt
3 tablespoons cornstarch
1 1/2 cups water
1/3 cup water
4 large eggs -- separated and yolks beaten
1 each grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon butter
1 9-inch pre-baked pie crust
1/2 teaspoon cream of tartar

For the filling, in a 2-quart microwavable bowl, stir together 1 1/2 cup sugar, the salt and 1 1/2 cups water. heat to a boil in the microwave. Remove from the heat. Mix cornstartch with the 1/3 cup water to make a smooth paste. Gradually stir into boiling sugar mixture, return to microwave and cook, stirring until mixture is thickened and clear. Mix lemon juice with the egg yolks . Gradually stir into thickened mixture. Cook for a minute more or until mixture comes back to a boil. Stir in the lemon zest, and butter. Turn the filling into the pie crust.

For the meringue, Preheat oven to 350°. In a small bowl, with an electric mixer on high speed, beat the egg whites and cream of tartar until foamy. Add a scant 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form.
Spread meringue on top of filling, being careful to seal all the edges against the crust. Bake for 15 to 20 minutes or until the meringue is lightly browned. Cool the pie at room temperature away from drafts. Then refrigerate.

NOTES : I always make this type of pie in the microwave. It doesn't take as long and it won't burn.

World's Best Chili

2 pounds ground beef chuck
1 pound bulk Italian sausage -- Hot
3 15 ounce cans chili beans in spicy sauce
1 15 ounce can chili beans -- ( Kidney), rinsed & drained
2 28 ounce cans diced tomatoes with juice
1 6 ounce can tomato paste
1 large yellow onion -- chopped
3 stalks celery -- chopped
1 medium green bell pepper -- seeded and chopped
1 medium red bell pepper -- seeded and chopped
2 whole green chile peppers -- seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire Sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (Tabasco)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black Pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 bag corn chips (Fritos®) -- (10.5 ounce)
1 8 ounce package shredded Cheddar cheese

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.


NOTES : I won a chili cook-off with this recipe - it is wonderful!!!

Bacon Wrapped Chicken

6 each boneless skinless chicken breast
8 ounces whipped cream cheese w/onion & chives
1 tablespoon butter -- cubed
salt to taste
6 pieces bacon

Flatten chick to 1/2" thickness. Spread 3 tablespoons cream cheese over each breast. Dot with butter and sprinkle with salt; roll up. Wrap each breast with a bacon strip. Place, seam side down, in a greased 9 X 13 pan. Bake uncovered at 400° for 35 to 40 minutes or until juices run clear. Broil 6" from the heat for 5 minutes or until bacon appears crisp.


NOTES : This is pretty to serve and has a really good taste. if you don't use all the whipped cream cheese, use it up on a bagel.

Easy Chocolate Truffles

12 ounces chocolate chips
8 ounces cream cheese -- softened
3 cups powdered sugar -- sifted
1 tablespoon coffee liqueur (or flavoring)
1 tablespoon orange liqueur (or flavoring)
1 tablespoon almond liqueur (or flavoring)
finely chopped nuts
unsweetened cocoa
flaked coconut
candy sprinkles

In a large microwave-safe bowl, melt chocolate on HIGH for 2 minute (stirring halfway through heating time). Stir until chocolate is completely melted.

In another large bowl, beat cream cheese until smooth. Gradually beat in sugar until well blended. Divide mixture into thirds. Add 1 flavoring or liqueur to each third. Mix each batch well. Refrigerate about 3 hours or until firm. Shape into 1-inch balls. Roll in either nuts, cocoa, coconut, or sprinkles. Store in tightly covered container in the refrigerator.

Aunt Lela's Candy

1 can sweetened condensed milk
1 cup butter -- melted
2 cups powdered sugar
1 cup coconut
1 tablespoon vanilla
dipping chocolate

Mix the condensed milk and the melted butter together. Add powdered sugar and mix well. Work in the coconut (Aunt Lela uses as much as she can get in, usually slightly more than a cup) and add the vanilla flavoring. Form into small balls and let set to "crust" before dipping in chocolate.


NOTES : We usually make this up and separate it into small batches and add various flavorings (maple and walnuts, mint and green food coloring) Just use your imagination. This keeps a long time when tightly covered and refrigerated.

Berry Good Banana Bread

1 box White Cake mix
1 3/4 cups mashed ripe bananas -- about 4
1 1/2 teaspoons apple pie spice
2 large eggs
1 cup fresh blueberries
3/4 cup cranberries -- dried or fresh

Preheat oven to 350°. Grease the bottom and 1/2 inch up the sides of two 8x4x2 loaf pans. Set aside

Combine cake mix, banana, spice and eggs until moistened. Beat by hand 1 minute (batter will be lumps). Fold in blueberries and cranberries.

Divide batter between pans and bake for 45 minutes or until test done.

Banana Blueberry Quick Bread

1/2 cup shortening
1 5/8 cups all-purpose flour
1 cup white sugar
2 eggs
1 cup mashed bananas
1/2 cup quick cooking oats
1/2 cup chopped pecans
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fresh blueberries

Preheat oven to 350°. Grease and flour a 9x5 inch loaf pan.

In a medium bowl, dredge blueberries in 1/8 cup flour. Gently stir blueberries together with oats, nuts, 1 1/2 cups flour, soda, and salt.

In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana. Add blueberry mixture to creamed mixture, and stir just until moistened. Spoon batter into the prepared pan.

Bake for 50 to 55 minutes, or until a wooden toothpick comes out clean when inserted in the center of the loaf. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.

Black Angus-like Garlic Cheese Bread

1 loaf french bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions -- chopped
2 cloves garlic -- pureed


Split french bread into halves horizontally. Mix butter, cheeses, mayonnaise, green onion and garlic in a bowl, blending well. Spread the cut side of bread with cheese mixture. Bake at 350° got 7 minutes. Place under broiler about 3 minutes longer. Cut into slices and serve.

Never Fair Prime Rib

1 any size prime rib
salt and pepper -- to taste

Preheat oven at 375°. Place beef in a roasting pan, uncovered. Bake for 1 hour. After the hour, turn the oven off....DO NOT OPEN THE OVEN FOR AT LEAST TWO HOURS.

For a RARE roast --- 45 minutes before serving turn oven to 300°.
For MEDIUM roast --- 50 minutes before serving time turn oven to 300°.
For MEDIUM-WELL roast --- 55 Minutes before serving tie turn oven to 300°

NOTES : This can be started in the mid afternoon. It was the best prime rib I had ever had. Cooked perfectly. Don't know why it works, but it does. Just remember DO NOT OPEN THE OVEN DOOR!!!

Spicy Beef Tenderloin

* Exported from
1 cup port wine
1 cup soy sauce
1/2 cup olive oil
5 pounds beef tenderloin -- trimmed
3 tablespoons whole dried thyme
2 tablespoons onion powder
1 1/2 teaspoons ground cumin
1 tablespoon pepper
1 teaspoon ground cloves
1 teaspoon garlic powder
3 small bay leaves -- crumbled

Combine all ingredients together except roast. Place roast in a large, shallow dish or Ziplock bag. Pour wine mixture over the top and cover tightly. Refrigerate for 8 hours, turning occasionally. Uncover tenderloin and place meat on a rack in a roasting pan. Insert a meat thermometer, making sure it doesn't not tough fat. Bake at 425° for 45 to 60 minutes or until thermometer registers 140° for rare, 150° for medium, or 160° for well done. Transfer meat to platter and garnish with watercress, or whatever you have on hand.

NOTES : I have made this several times and it is wonderful. It just melts in your mouth. Excellent flavor and although the roast is expensive, it is well worth it for a special occasion.

Angel Hair Pasta with Spicy Shrimp

3/4 pound angel hair pasta or spaghetti
1 tablespoon olive oil
2 cloves garlic -- minced
1 pound frozen peeled and deveined medium shrimp -- thawed
3/4 cup dry white wine
1/4 teaspoon crushed red pepper flakes
Kosher salt
2 tablespoons butter

Cook the pasta according to the package directions. Drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown). Add the shrimp, wine, red pepper and 1/2 teaspoon salt. Simmer until the shrimp are opaque, 2 to 3 minutes. Stir in the butter until melted. Toss the pasta with the shrimp mixture.

Susan's Special Salad

mixed salad greens
1 large red pear -- washed and diced
1 large apple -- diced
1/4 cup craisins
1/4 cup crumbled feta cheese
1 handful chopped pecans


NOTES : This yummy salad is pretty and wonderful with Susan's Salad Dressing

Southwest Bean & Corn Dip

15 ounces black eyed peas -- drained
1 cup frozen corn
1 medium red pepper -- finely chopped
4 green onions -- finely chopped
2 tablespoons cider vinegar
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon cumin
1/8 teaspoon red pepper

Combine all ingredients and refrigerate. Serve with tortilla chips as an appetizer, or use as a salad.

Slow Cooker Taco Dip

8 ounces cream cheese
1 pound velveeta, cut in chunks
2 cups jarred salsa
1 1.25 oz. envelope taco seasoning mix

Use a 4 quart or larger slow cooker. Dump everything in. It will not look pretty, and that's okay. Cover and cook on low for about 3 hours, or on high for 90 minutes or until the cheeses have fully melted and are heated through. Stir well and serve with your favorite tortilla chips.

Comforting Chicken Casserole

1 broiler/fryer chicken -- (3 to 4 pounds)
3 quarts water
1 large onion -- chopped
2 ribs celery -- coarsely chopped
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper

STUFFING:
6 cups unseasoned stuffing cubes
1 tablespoon dried parsley flakes
1/2 teaspoon rubbed sage
1/2 cup chopped celery
2 tablespoons chopped onion
2 tablespoons butter

SAUCE:
1/2 cup butter -- cubed
3/4 cup all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon pepper
6 eggs -- beaten

In a soup kettle, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender.

Remove chicken from broth. When cool enough to handle, remove meat from bones; dice and set aside. Strain broth and skim fat; discard onion, celery and bay leaf. Set aside 6 cups broth for sauce.

In a large bowl, combine stuffing cubes, parsley and sage. Saute celery and onion in butter until tender. Add to stuffing mixture and mix well; set aside.

In a large saucepan, melt butter. Whisk in flour, salt and pepper until smooth. Gradually add reserved broth; bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Cake Mix Cinnamon Rolls

1 package French vanilla cake mix
5 1/4 cups all-purpose flour
2 envelopes active dry yeast
1 teaspoon salt
2 1/2 cups warm water -- (105-115 degrees)
1/2 cup sugar
2 teaspoons cinnamon
1/2 cup butter or margarine -- melted
1/2 cup raisins
3/4 cup chopped pecans
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla

Stir together first 5 ingredients in a large bowl; cover and let rise in a warm place, free from drafts, 1 hour
Combine 1/2 c. sugar and cinnamon

Knead dough on floured surface; divide in half. Roll each half into 12 x 18 inch . Brush with 1/2 butter; sprinkle on half of sugar mixture, half of raisins, & 1/4 c. pecans.

Roll up-start at long end; cut into 16 (1-inch) slices. Place in lightly greased 13x9 pan.

Repeat with other half of dough. Cover & chill 8 hrs.

Remove from refrigerator & let stand 30 minutes. Bake for 20-25 minutes at 350 degrees or til golden. cool a few minutes.

Mix powdered sugar, milk, and vanilla. Drizzle over rolls. Sprinkle with rest of pecans.

Ham and Chicken Casserole

1 1/2 cups uncooked egg noodles -- I prefer dumpling style
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 1/2 cups cooked, cubed chicken breast meat
1 1/2 cups cooked, diced ham
3/4 cup chopped celery
3/4 teaspoon salt
3/4 teaspoon black pepper
8 ounces shredded cheddar cheese
1 teaspoon paprika

Preheat oven to 400 degrees. Lightly grease a large baking dish. Bring a large saucepan of lightly salted water to a boil, stir in egg noodles and cook for 6 to 8 minutes, or until al dente; drain.

In a separate large saucepan over low heat, combine butter and flour and stir together, heating until bubbly. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and smooth (about 5 minutes).

Remove pan from heat and stir in noodles, chicken, ham, celery, salt and pepper. Spoon mixture into the prepared baking dish.

Bake for 15 minutes. Remove from oven and sprinkle with cheese and paprika and bake for another 10 minutes. Serve hot!


NOTES : This is wonderful. I add a little of the cheese to the sauce and I think it makes it a little better.

Slow Cooked Swiss Steak

3/4 cup all-purpose flour
1 teaspoon pepper
1/4 teaspoon salt
2 1/2 pounds boneless round steak
1 1/2 tablespoons butter or margarine
1 can cream of mushroom soup -- undiluted
1 1/3 cups water
1 cup sliced celery
1/2 cup onion
1 clove garlic
2 tablespoons beef bouillon granules -- or more if needed

In a shallow bowl, combine flour, pepper and salt. Cut steaks into six serving-size pieces; dredge in flour mixture.

In a skillet, brown steak in butter. Transfer to a slow cooker. Combine the remaining ingredients; pour over steak. Cover and cook on low for 8 to 9 hours or until the meat is tender.

Marshmallow Frosting

1/3 cup water
1 envelope unflavored gelatin
1 teaspoon vanilla
1/3 cup sugar
2/3 cup karo syrup

Mix water, gelatin and sugar in saucepan. Heat until gelatin and sugar are dissolved. Pour Karo syrup into a LARGE bowl; add hot mixture and vanilla. Beat on high for 15 minutes or until very thick. Frost cake, but be sure the icing does not go on too thick as the marshmallow gets unwieldy.

Oriental Pasta Salad

1 pound angel hair pasta -- prepared as directed
1 pound cooked chicken -- cut in bite size pieces
2 medium carrots -- coarsely grated
1 bunch green onions -- chopped
SAUCE:
1/4 cup toasted sesame seeds
1/2 cup creamy peanut butter
3/4 cup soy sauce
2 tablespoons sugar
1 tablespoon ground ginger
2 tablespoons white vinegar
1/2 teaspoon red pepper

Combine peanut butter, soy sauce, sugar, ginger, vinegar and red pepper in a small saucepan. Heat until all ingredients are melted.Add carrots and onions. Remove from heat and cool thoroughly. Toss with chicken and pasta and serve. Refrigerate any leftovers.


NOTES : YUM!! We eat this every day for lunch and dinner until it's gone.

Antipasto Pasta Salad

1 16 ounce bow tie pasta -- cooked and drained
1 27 1/2 ounce Ragú Light Pasta Sauce
1/2 cup red wine vinegar
1/4 cup olive oil
1 7 ounce jar roasted red peppers -- drained and chopped
1 2 1/4 ounce sliced black olives -- drained
1 8 ounce jar marinated mushrooms -- drained
1 6 ounce jar marinated artichoke hearts -- drained
1 cup diced Provolone cheese
2 tablespoons minced fresh parsley

In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add remaining ingredients; mix well. Serve chilled.

Cheese Sauce

1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 tablespoon salt
1/4 teaspoon pepper
2 cups milk
1/2 teaspoon dry mustard
1 cup shredded sharp cheddar cheese -- about 4 ounces


In saucepan, melt butter over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and cheese; heat over low heat until cheese is melted.


NOTES : This is a wonderful all-purpose cheese sauce. It is really good with cauliflower or broccoli

Rice and Mushrooms

2 1/2 cups minute rice
8 ounces mushrooms -- drained
chopped parsley
1 bunch green onions -- chopped
sliced almonds
3 tablespoons soy sauce
6 tablespoons salad oil
2 cans chicken or beef broth
pinch salt
dash garlic powder
pinch pepper

Mix all ingredients together and place in a covered casserole. Bake at 350° for 30 to 40 minutes.


NOTES : This is a really good recipe and you can put it in the oven and fix the rest of the dinner. Great company recipe.

Rice & Noodles

1/2 cup butter
8 ounces fine egg noodles
2 cups instant rice
2 cups chicken broth
1 teaspoon Lawry's seasoning salt

Melt butter in a skillet and stir-fry uncooked noodles (make sure they are fine) until they are brown. Add raw rice and chicken broth to skillet. Stir once, reduce heat, cover tightly and simmer until all liquid is absorbed. This usually takes 10 to 15 minutes. Add the seasoning salt and stir. Taste at this point and add more seasoning salt if you think it needs it. Serves 8

NOTES : This is kind of like rice-a-roni, but I think it's better. You can add anything to it to make it a full meal (chicken, diced vegetables are a couple of examples). It is great to take to a pot luck and heats up great the next day.

Candied Pecans or Walnuts

1/4 teaspoon salt
1 cup sugar
1/2 teaspoon cinnamon
6 tablespoons milk
1/2 cup pecans -- (1/2 to 3/4)
1 tablespoon vanilla

Mix first 4 ingredients and bring to a boil over medium heat, stirring
occasionally. A heavy pan does better as thinner pans sometimes cause it to
burn. Cook to soft ball stage. Remove from heat; add vanilla and pecans.
Stir until all are coated well and until coating crystallizes. Quickly pour
onto waxed paper and separate with 2 forks.

Navy Bean Soup

16 ounces dried navy beans
6 cups water -- Plus more
1 14.5 ounce can diced tomatoes
1 large onion -- chopped
2 stalks celery -- chopped
1 clove garlic -- minced
1/2 pound ham -- diced (or more)
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups water

Clean and soak beans as directed on package. Combine beans, water (or chicken broth), tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.

Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.


NOTES : I used chicken broth instead of water. I had soaked the beans overnight. I wound up cooking this for about 5 and a half hours, and it was fabulous. All I did was warm up some crusty bread to eat with it. Great recipe! I'm not a big diced tomato lover, but it was really good in this soup. I would probably add some diced carrots next time I make it.

Henri's Cheese Bread

1 pound butter
6 ounces Romano cheese -- grated
6 ounces Parmesan cheese -- grated
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1/2 pound Cheddar cheese -- grated
1/2 pound Swiss cheese -- shredded

Mix all together and spread on sliced French bread. Broil until hot and bubbly.


NOTES : This makes quite a lot and you can freese what you don't need. I toast the bread on one side, then turn over and apply cheese spread and then broil until bubbly. Very good recipe.

Applesauce Bread

3 large eggs
1 cup vegetable oil
2 cups sugar
2 cups applesauce
1 tablespoon vanilla
1 teaspoon soda
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons cinnamon
3 cups all-purpose flour
1 cup walnuts -- chopped

In a large bowl, combine eggs, oil, sugar, applesauce and vanilla. Start the beaters and add the rest of the ingredients. Fill 2 prepared bread pans and bake for 45 minutes at 350°, or until bread tests done. This recipe makes two loaf pans or 6 small loaves baked approximately 30 minutes.

Frozen Cranberry Salad

6 ounces cream cheese -- softened
2 tablespoons mayonnaise
1 can whole cranberries
2 tablespoons sugar
1 cup crushed pineapple
1/2 cup nuts
1 cup whipping cream -- whipped

Mix all ingredients together and put in a 9 X 13 glass pan. Freeze at least 6 hours. Remove from freezer 10 minutes before serving. Cut in squares, serves 12

Crabbies

1/2 cup butter -- softened
1/2 teaspoon salt
1 jar Kraft Old English cheese
6 1/2 ounces crab meat
2 teaspoons mayonnaise
2 whole English muffins -- split in half
1/2 teaspoon chopped garlic

Mix all ingredients together and spread on English muffins. Heat thoroughly at 350° (about 15 to 20 minutes). Cut into triangles with a pizza cutter. Serve hot.

Ultimate Chili Dip

2 pounds hamburger -- broken up
1 cup onion -- chopped
2 cloves garlic -- minced
2 pounds Velveeta cheese
16 ounces chili beans -- canned, undrained
3/4 cup evaporated milk
2 packages chili seasoning mix
1/2 cup canned chopped jalapeno peppers
Corn or tortilla chips -- for dipping

Cook meat, onion and garlic in a large dutch oven over medium heat until the meat is browned. Drain thoroughly. Add cheese cut in chunks, beans, evaporated milk, chili seasoning and jalapeno peppers. Cook over medium heat, stirring often, until thoroughly blended and the cheese has melted. Serve warm in a chafing dish or crock pot with the Fritos.


NOTES : Men love this dip. It is very hearty and they seem to hang around the pot. I prefer corn chips (Fritos) as a dipping chip. If it is too thick, thin with a little more milk.

Hunker Dunkers

1 cup shortening
1 cup butter or margarine
2 cups brown sugar
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons salt
4 large eggs
2 cups oatmeal
2 cups rice crispies
4 cups all-purpose flour
2 teaspoons vanilla
chocolate chip -- optional
walnuts -- optional

Cream together the margarine and shortening and sugars. Add vanilla and beat in eggs. Sift dry ingredient and mix thoroughly with the butter/shortening mixture. Stir in oatmeal and rice crispies. Bake at 350° for 10-12 minutes.


NOTES : I prefer to use all shortening. If you make it with 1/2 butter and 1/2 shortening, increase the flour by 1/2 cup. They tend to spread out too much and I have found over the years that the shortening alone makes for a better cookie.

This is my families favorite cookie. It makes a huge batch and they freeze well. Try different types of chips. They are great with butterscotch.

Chewy Oatmeal Cookies

4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons soda
1 teaspoon salt
1 cup butter or margarine
1/2 cup canola oil
2 cups brown sugar -- packed
2 cups granulated sugar
4 large eggs
4 cups quick cooking oats
2 cups chocolate chips (optional) -- or flavor of your choice

Preheat oven to 350°. Sift dry ingredients together and set aside. In a mixing bowl, cream butter, oil, sugars until smooth and creamy. Beat in eggs one at a time. Gradually add flour mixture until well blended. Mix in oats and chips. Drop by teaspoonfuls onto ungreased baking sheets.

Bake for 10 - 12 minutes or until edges are golden. Cool on baking sheets 5 minutes before transferring to a wire rack to cool completely. Makes 6 dozen


NOTES : This is a great cookie - goes together fast and makes a lot. It's a forgiving recipe and you can add just about anything to it.