Dorothy’s Recipes

Almond Kiss Cookies

• ½ cup butter, softened
• ½ cup sugar
• ½ cup packed brown sugar
• 1 egg
• 1 tsp. almond extract
• 2 cups flour
• 1 tsp. baking soda
• ¼ tsp. salt
• Additional sugar
• 40 milk chocolate almond kisses

Glaze:

• 1 cup powdered sugar
• 1 Tbl. milk
• 4 tsp. seeded raspberry jam
• ¼ tsp. almond extract

Directions

1. In a mixing bowl, cream butter and sugars.
2. Beat in egg and extract.
3. Combine flour, baking soda and salt.
4. Gradually add to creamed mixture.
5. Cover and chill for 1 hour or until easy to handle.
6. Roll dough into 1 inch balls.
7. Roll dough in additional sugar.
8. Place balls 2 inches apart on ungreased baking sheets.
9. Bake at 325 degrees for 10-12 minutes or until golden brown.
10. Immediately press a chocolate kiss into the center of each cookie.
11. Cool on wire racks.
12. Combine glaze ingredients.
13. Drizzle over cookies.

GREAT CLAM CHOWDER

• 4 cans of clams

• 2 cups diced onions
• 2 cup diced carrots
• 2 cups diced celery & leaves
• 2 cups diced potatoes

• ½ teaspoon pepper
• ¾ cup margarine
• ¾ cup flour
• 1 qt. half and half
• 1½ tsp. salt
• ½ tsp. sugar
• 4 slices of cooked bacon

Directions

1. Pour clam juice over vegetables.
2. Add enough water to cover.
3. Cook until tender (about 20 minutes).

Make White Sauce

1. Melt margarine.
2. Stir in flour and whisk until smooth.
3. Slowly stir in half and half, salt, pepper and sugar.
4. To the white sauce, add the vegetables, clams and cooked bacon (crumbled).

Taco Soup

• 2½ pounds hamburger
• 2 large onions
• Salt and pepper

• Two 27 oz. cans of large red kidney beans
• Two 28 oz. cans of peeled and chopped tomatoes
• Two 15 oz. cans of corn
• Four 8 oz. cans of tomato sauce
• 2 pkgs. of Taco seasoning mix
• 2 cups water

Directions

1. Brown hamburger and chopped onions together.
2. Add salt and pepper to taste.
3. Don’t drain canned items.
4. Put all of the ingredients into a large pot, mix well, and simmer for 2 hours.
5. Gather condiments in bowls. Set out on table so guests can put what they want on top of the soup.

Notes

This recipe will feed 12 people. Cut the recipe in half if necessary. Leftovers freeze well.

Condiments

• Sour cream
• Grated cheese
• Chopped green onions
• Chopped olives
• Salsa or hot sauce
• Fritos (original brand is best)

Good Tomato Soup

• ¾ cup finely chopped onions
• 2 tbls. margarine or butter
• ½ tsp. paprika
• ½ teaspoon dried basil leaves
• ⅛ teaspoon garlic powder
• 1¼ cups milk
• One 8 oz. package softened cream cheese
• Two 10¾ oz. cans condensed tomato soup
• Two 16 oz. cans crushed tomatoes (do not drain)

Directions

1. Cook onion in margarine in a 3 quart saucepan until onion is transparent (2 to 3 minutes).
2. Remove saucepan from heat.
3. Stir in paprika, basil, garlic powder and cream cheese.
4. Gradually stir in milk and soup.
5. Beat with hand beater or whisk until smooth.
6. Stir tomatoes into soup.
7. Heat over medium heat, stirring frequently until hot. Do NOT boil.

Notes

Makes eight 1 cup servings.

Carmel Sauce

• 2 cups brown sugar
• 1 cup Karo syrup
• 1 cube butter
• 1 tsp. vanilla

Directions

1. Melt butter in microwave.
2. Add the other ingredients, mix well and return to the microwave.
3. Bring to a boil for 3 minutes.
4. Remove and stir in 1 can sweetened condensed milk.

Notes

Use a large bowl so the carmel sauce won’t spill over when it boils.

Fudge Sauce

• 1½ cubes real butter
• 6 Tbl. cocoa
• 1½ cups sugar
• 1 large can of evaporated milk
• 2 tsp. vanilla
• Pinch of salt

Directions

1. Melt butter.
2. Stir in cocoa till smooth.
3. Add other ingredients and combine well.
4. Bring to a boil for 7 minutes stirring constantly.
5. Let cool.
6. Serve over ice cream.

Grandma’s Way

I do this all in a microwave. In a very large bowl melt butter, then stir in the rest of the ingredients and beat with a whisk until smooth. Microwave for 5 minutes. Stir it down when it boils so it won’t spill over. Bring to a boil again for 3 minutes, stir down and boil for another 2 minutes.

Party Chex Mix

• 3 cubes of butter (melted)
• 4 tsp. garlic powder
• 4 tsp. onion powder
• 3 tsp. salt (scant)
• 6 Tbl. Worcestershire sauce

• 5 cups Rice Chex
• 5 cups Corn Chex
• 5 cups Wheat Chex
• 3 cups Bugles
• 3 cups pretzel sticks
• 3 cups mixed salted nuts
• 2 cups Cherrios

Directions

1. Whisk butter and spice ingredients together.
2. Mix dry ingredients together.
3. Pour spice mixture over Chex Mix.
4. Pour half the Chex Mix into a large roasting pan.
5. Bake at 250 degrees for one hour.
6. Stir every 15 minutes. Use a rubber spatula so the cereals don’t get crushed.
7. Bake the rest of the Chex Mix.

Notes

Use two large mixing bowls. Put half the dry ingredients into each bowl. Mix together. Pour half the butter and spice mixture into each bowl. Mix everything together. Make sure all the ingredients are coated.

Chili Cheese Roll

• 1 pound sharp cheddar cheese
• One 8 ounce cream cheese
• 1 tsp. garlic juice or 2 tsp. crushed garlic
• 2 cups finely chopped pecans

Directions

1. Leave cheese at room temperature to soften.
2. Mix ingredients together and beat until smooth.
3. Add garlic and nuts.
4. Form mixture into small cheese rolls.
5. Roll individual cheese rolls in chili powder so no cheese is showing.
6. Wrap cheese rolls in wax paper and put in refrigerator.
7. Make a few days before you intend to use.
8. Cut cheese rolls into thin slices for crackers.

Seven Layer Mexican Dip

• Two 13 oz. cans of refried beans

• 3 ripe avocados, peeled and mashed
• 2 Tbl. lemon juice
• 1 tsp. garlic salt
• 3 drops of Tabasco.

• 1 cup sour cream
• 3 oz. cream cheese
• 1 pkg. taco seasoning
• 1 bunch of chopped green onions
• 1 large tomato chopped
• 1 small can of sliced olives
• 1 cup shredded sharp cheese

Directions

1. Spread refried beans in casserole dish.
2. To mashed avocados add lemon juice, garlic salt, and Tabasco.
3. Mix until smooth.
4. Spread over beans.
5. Mix sour cream and cream cheese until smooth.
6. Add 1 pkg. taco seasoning.
7. Spread over avocado mixture.
8. Sprinkle chopped green onions, chopped tomato, sliced olives, and shredded cheese over the top.
9. Serve with corn chips.

Hard Boiled Cheese Eggs

• 6 hard-boiled eggs finely chopped
• 3 bacon strips cooked and crumbled
• ¼ cup mayonnaise
• 1 tsp. minced onion
• ½ tsp. salt
• ½ tsp. pepper
• 1 tsp. mustard

• 1 cup shredded cheddar cheese

Directions

1. Combine the first seven ingredients until creamy.
2. Shape into 1-inch balls.
3. Roll the balls in the cheese.
4. Cover and refrigerate until serving.

Notes

Makes about two dozen.

Ultimate Seven Layer Dip

• One 16 oz. can of refried beans
• 1 Tbl. taco seasoning mix

• 1 cup shredded lettuce
• ½ cup chopped green onions
• 1 cup sour cream
• 1 cup chopped olives
• 1 cup chopped tomatoes
• 1 cup salsa
• 1 cup shredded cheese

Directions

1. Mix beans and seasoning together.
2. Spread in 9 inch pie plate.
3. Layer other ingredients over bean mixture and cover.
4. Refrigerate several hours.
5. Serve with tortilla chips.

Pina Colada

• 1 large can pineapple juice
• 6 cups milk
• ½ cup sugar
• 3 tsp. coconut flavoring
• Few drops yellow food coloring (optional)

Directions

1. Combine all ingredients in blender. Blend until well mixed.
2. Freeze ½ of mixture until just slushy.
3. Chill ½ of mixture in refrigerator.
4. Just before serving, combine the mixtures and blend.
5. Serve in chilled glasses.

Pink Lady Fizz

• 4 cups cranberry juice
• 4 cups pineapple juice
• 1 cup sugar
• 2 quarts chilled 7-Up

Directions

1. Slowly add juices to sugar.
2. Stir until dissolved.
3. Chill mixture.
4. Add 7-Up just before serving.
5. Makes 32 punch cup servings.

Best Ever Slush

• 2 cups sugar
• 2 quarts water

• 1 large can frozen orange juice
• 1 small can frozen lemonade
• 3 mashed ripe bananas

Directions

1. Dissolve sugar in water.
2. Mix all ingredients together and freeze.
3. When ready to serve fill glasses ½ to ⅔ full of slush.
4. Fill remainder of glass with 7-Up, Ginger ale or lemonade.

Delicious Fruit Slush

• 4 cups sugar
• 6 cups water

• One 46 oz. can apricot nectar
• One 46 oz. can pineapple juice
• One 12 oz. frozen orange juice
• One 12 oz. frozen lemonade

• 1 pkg. frozen strawberries
• 1 pkg. frozen raspberries

Directions

1. Compine sugar and water, boil 10 minutes and cool.
2. Add juices.
3. Thaw frozen berries and add to juice mixture.
4. Freeze.
5. To serve: Use ⅓ cup slush and ⅔ cup Ginger ale, 7-Up or Sprite.
6. Makes 50 punch cup servings.

World’s Best Dill Pickles

• Fresh cucumbers
• 2 quarts of water
• 1 quart of vinegar
• ¾ cup course salt (ice cream salt)
• 1½ teaspoons alum
• 1 heaping Tbl. dill seed, or stuff bottles with fresh dill
• 1 tsp. turmeric
• 1 button of garlic
• 2 bay leaves

Directions

1. Add alum, salt, and vinegar to the water.
2. Bring to a boil.
3. Wash the cucumbers and fill bottles.
4. In each quart bottle, put dill seed or dill weed, turmeric, bay leaves, and garlic.
5. Fill bottles with warm water mixture, covering cucumbers.
6. Seal bottles.

Notes

Makes about 6 quarts of delicious pickles. The fresher the cucumbers, the better the pickles.

Chicken Rice Salad

• One 8 oz. pkg. chicken flavored rice mix
• 2 Tbls. butter
• 2¾ cups hot water

• 3 cups diced chicken or turkey (cooked)
• Two 6 oz. jars marinated artichoke hearts (drain, keep marinade, coarsely chop hearts)
• One 4 oz. jar pimientos (drain and dice)
• ½ cup coarsely chopped peanuts
• ¼ cup chopped green onions
• ½ cup mayonnaise
• 1 tsp. curry powder

Directions

1. Prepare rice according to package directions, using butter and water. Let cool.
2. In a large bowl, combine cooled rice, chicken, artichoke hearts, pimientos, peanuts and onions.
3. In a small bowl, combine artichoke marinade, mayonnaise, and curry powder.
4. Pour contents of small bowl over chicken mixture. Toss until well combined.
5. Cover and refrigerate 2 to 4 hours. Overnight is best.

Seven Layer Salad

• ½ head shredded iceberg lettuce
• 1 cup coarsely chopped celery
• 1 cup coarsely chopped green or red peppers
• 1 cup coarsely chopped red onion, or bunch of green onions
• One 10 oz. pkg. frozen green peas thawed and drained

• 1 cup mayonnaise
• 1 cup sour cream
• 1 Tbl. sugar
• 1½ cups shredded swiss or cheddar cheese
• Crumbled cooked bacon

Directions

1. In a large bowl, arrange lettuce, celery, peppers, onions, and peas in layers.
2. Mix mayonnaise and sour cream together.
3. Spread mix evenly over the peas.
4. Sprinkle on the sugar.
5. Sprinkle on the cheese.
6. Cover and refrigerate over night.
7. Sprinkle with bacon just before serving.

Tricolor Pasta Chicken Salad

• 2 tsp. olive oil
• 1 medium thinly slice red onion
• 1 clove minced garlic
• 1½ cups fresh sliced mushrooms (optional)
• 2 Tbl. lemon juice
• ½ cup frozen and thawed green peas
• 12 ounces tricolor corkscrew pasta
• 1 cup cooked diced chicken
• 1 cup quartered cherry tomatoes
• 2 tsp. dried dill weed
• ¼ cup grated Parmesan cheese

Directions

1. Saute onion for 5 minutes in olive oil.
2. Stir in garlic, mushrooms, and lemon juice.
3. Saute for 3 minutes.
4. Add peas.
5. Saute for 2 minutes or until heated through.
6. Remove from heat and cover to keep warm.

1. Cook pasta according to directions, but do not add salt.
2. Ladle out ½ cup of the pasta cooking water and set aside.
3. Drain pasta and return to pot.
4. Add vegetable mixture to pasta.
5. Stir in chicken, tomatoes, dill, and enough reserved pasta water to moisten.
6. Mix well.
7. Cool at room temperature, then pour into a large bowl.
8. Sprinkle with Parmesan cheese.
9. Cover with plastic wrap and refrigerate overnight.
10. Serve chilled.

Sour Cream Potatoes

• One 26 oz. can of cream of chicken soup
• 1 small can of cream of chicken soup
• 32 oz. bag of cubed frozen potatoes (defrost in microwave)
• 2 cups sour cream
• ⅔ cup dried onions

• Seasoned croutons
• 1½ cubes of melted butter
• 2 cups shredded cheese
• 1 Tbl. Parmesan cheese
• 1 Tbl. Salad Supreme
• 3 Tbl. chives

Directions

1. Add potatotes, sour cream and onions to soup. Mix together.
2. Pour mixture into 9x13 baking dish.
3. Crush croutons into large crumbs.
4. Add crouton crumbs to melted butter and mix until coated. Make about 1½ cups.
5. Mix Parmesan cheese, Salad Supreme, and chives with crouton crumbs.
6. Completely cover the top of the potato mixture. Make more topping if needed.
7. Bake at 350 degrees for 30 minutes or until bubbly.

Candied Yams

• 3 large yams, boiled until tender, and peeled
• 2 or 3 apples peeled and sliced ½ inch thick

• 1 cup brown sugar
• 2 cups water
• 3 Tbl. cornstarch
• 1 tsp. salt

Directions

1. Layer yams and apples in a round or 9x13 baking dish.
2. Mix brown sugar, water, cornstarch and salt together.
3. Boil mix until it thickens.
4. Pour mix over yams and apples.
5. Bake at 350 degress uncovered for 1 hour.
6. Make one day before. Heat to serve.

Golden Potato Surprise

• 5 medium white potatoes, peeled and diced

• 2 small red onions, chopped
• 2 Tbl. butter
• 2 Tbl. all-purpose flour
• ½ tsp. dried thyme
• ½ tsp. salt
• ½ tsp. pepper
• 1 cup half and half cream
• 1 tsp. mustard
• ½ cup mayonnaise
• 4 slices bacon, cooked and crumbled

Directions

1. Cook potatoes in boiling salted water until tender, drain and set aside.
2. Saute onions in melted butter until soft.
3. Stir in flour, thyme, salt and pepper.
4. Gradually add half and half cream, stirring constantly until sauce thickens.
5. Remove from heat and let cool slightly.
6. Add mustard and mayo.
7. Stir until well-mixed and smooth.
8. Place potatoes in a 1 qt. casserole dish.
9. Cover with sauce.
10. Bake at 350 degrees for 30 minutes.
11. Just before serving, sprinkle with bacon. Makes 4 to 6 servings.

Crispy Potato Cubes

• ⅓ cup all-purpose flour
• ¾ tsp. salt
• ⅛ tsp. pepper
• ½ tsp. dried thyme
• ½ tsp. dried marjoram

• 5 medium potatoes, peeled, and cut in 1-inch cubes
• 1 clove minced garlic
• 1 bay leaf
• ¼ cup melted butter

Directions

1. Combine flour, salt, pepper, thyme, and marjoram in large plastic bag.
2. Add potatoes and shake to coat.
3. Pour melted butter in 9x13 baking dish.
4. Stir in garlic.
5. Add potatoes and bay leaf.
6. Cover and bake at 450 degrees for 20 minutes.
7. Uncover and stir.
8. Bake 15-20 minutes longer or until potatoes are tender.

Tater Tot Casserole

• 1 lb. hamburger
• 1 chopped onion
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• One 12 oz. can evaporated milk
• 1 pkg. frozen tater tots
• 1½ cups grated cheddar cheese

Directions

1. Brown hamburger and onion.
2. Pour into 9x13 baking dish.
3. Combine soups and milk and pour over meat.
4. Top with tater tots.
5. Bake at 325 degrees for 30 minutes.
6. Cover tater tots with cheese and bake for 5 minutes or until cheese is bubbly.

Crunchy Potato Balls

• 2 cups very stiff mashed potatoes
• 2 cups finely chopped cooked ham
• 1 cup shredded cheddar or Swiss cheese
• ⅓ cup mayonnaise
• 1 beaten egg
• 1 tsp. mustard
• ½ tsp. pepper
• 2 to 4 Tbl. all-purpose flour
• 1¾ cups crushed cornflakes

Directions

1. Combine potatoes, ham, cheese, mayonnaise, egg, mustard and pepper in a bowl.
2. Mix well.
3. Add enough of the flour to make a stiff mixture.
4. Chill in refrigerator.
5. Shape into 1 inch balls.
6. Roll in cornflakes.
7. Place on a greased baking sheet.
8. Bake at 350 degrees for 25 to 30 minutes.
9. Serve hot. Makes about 6 dozen.

Scalloped Potatoes

• One 10 oz. can cream of chicken soup
• One 12 oz. can evaporated milk
• 3 Tbl. chopped dried onion
• ½ teaspoon salt
• ¼ tsp. pepper
• 2 cups shredded cheese
• 4 medium potatoes
• 1 cup diced cooked ham

Directions

1. Combine soup and milk, stir until smooth.
2. Stir in onion, salt, pepper, and shredded cheese.
3. Peel and thinly slice potatoes.
4. Layer potatoes, ham, and sauce in a 9x13 baking dish.
5. Cover and bake at 350 degrees for 1 hour.
6. Remove cover and bake 30 minutes or until potatoes are tender and top is browned.
7. Allow potatoes to stand 5 to 10 minutes before serving.

Notes

To prevent spills in oven, place baking dish on a cookie sheet.

Bean Tater Tot Casserole

• 1 lb. hamburger
• 1 large onion, chopped
• 1 can cut green beans
• 1 can cream of chicken soup
• ½ cup water

Directions

1. Fry hamburger and onion together.
2. Drain.
3. Salt and pepper to taste.
4. Add beans, soup, and water to hamburger.
5. Pour into 9x13 casserole dish.
6. Cover with tater tots.
7. Bake at 350 degrees for 30 minutes or until hot and bubbly.

Fritos Chili Pie

• 3⅓ cups of original fritos
• 1 large chopped onion
• One 15 oz. can of chili
• 1 cup grated cheddar cheese
• 1 lb. hamburger, cooked and seasoned
• Bowl of sour cream

Directions

1. Place 2½ cups of fritos in a greased casserole dish.
2. Arrange onions and half of the cheese over the fritos.
3. Mix heated chili and cooked hamburger together.
4. Pour mixture over fritos.
5. Top with the remaining fritos and cheese.
6. Bake at 350 degrees for 30 minutes, or until hot and bubbly.
7. Serve with sour cream.

Stuffed Baked Potatoes

• 6 large russet baking potatoes
• 1 cube butter
• 1 tall can of evaporated milk (only use what’s needed for the potato pulp)
• 1 cup sour cream
• 1 tsp. Season All salt
• 1 tsp. onion salt
• 1 tsp. pepper
• 1 Tbl. chopped chives
• 2 Tbl. minced or dried onion
• 3 Tbl. crumbled cooked bacon
• 1½ cups of grated cheddar (save some for top of potatoes)

Directions

1. Rub each potato with oil (see notes).
2. Bake potatoes at 375 degrees for 1 hour or until soft.
3. Cut a thin slice off the top of each potato.
4. Scoop out the pulp, leaving a ¼ inch shell.
5. Place pulp in a mixer bowl.
6. Add butter and beat until creamy and lump free.
7. Gradually mix in milk and sour cream.
8. Combine the seasonings, and add to the pulp along with the cheese and bacon.
9. Beat on high speed until light and fluffy.
10. Fill each potato shell with the pulp.
11. Score tops with a fork and sprinkle with cheese.
12. Bake uncovered at 375 degrees for 25 or 30 minutes, or until heated through.

Notes

Rubbing the outside of the potatoes with oil before baking will help them absorb more heat to cook more quickly. It also makes the skins crisp and nicely brown.

I make the potatoes one day early, and put them in the refrigerator covered with plastic wrap until ready to bake.

Make-Ahead Potatoes

• 3 lbs. potatoes, peeled, cooked and hot
• One 8 oz. cream cheese at room temperature
• 1 stick butter
• ½ cup sour cream
• 2 eggs, lightly beaten
• ¼ cup finely chopped onions (optional)
• 1 tsp. salt (to taste)
• Dash of pepper

Directions

1. Maxh potatoes with mixer or by hand.
2. Add cream cheese and butter to potatoes (small pieces).
3. Beat well until cheese and butter are both melted and completely mixed.
4. Mix in sour cream then the beaten eggs and onions along with the seasonings.
5. Beat well until light and fluffy.
6. Transfer to a greased casserole dish and refrigerate over night.
7. Bake at 350 degrees for 45 minutes, or at 325 degrees for an hour at 325 degreesk, or until heated through and lightly browned on top.
8. Makes 8 serving.

For 10 to 12 People

• 8 or 9 pounds of potatoes (red or russett)
• Two 8 oz. cream cheese
• 1 stick butter
• 1½ cups sour cream
• 3 eggs, lightly beaten
• Onions (optional)
• Salt and pepper to taste
• Put together same as above

Potato Salad

• 5 or 10 lbs. potatoes depending on number of people

• 8 to 12 hard boiled eggs
• 2 cups diced red onion
• 2 cups chopped dill pickles
• 2 cups diced celery
• 1 Tbl. dill weed
• 1 cup diced green pepper
• Salt and pepper

• 1 cup sour cream
• Mayonnaise
• Mustard
• Pickle juice

Directions

1. Cook potatoes until tender.
2. Peel and cut potatoes into small chunks.
3. While the potatoes are cooking, mix the other ingredients in a large bowl.
4. After the potatoes are cooked, still warm, and cut into chunks, add the prepared ingredients and mix well.
5. Squeeze the mixture gently with your hands to get rid of big chunks of potatoes.
6. After the salad is the consistency you want, mix with lots of mayo, sour cream, mustard, and pickle juice. Make enough to cover all the ingredients well.
7. Salt and pepper to taste.

More (Everyone Wants More)

• 2½ pounds of ground beef
• 1 large onion

• 2 tsp. pepper
• 1 Tbl. salt
• 2 tsp. crushed garlic
• 2 tsp. Rosemary
• 2 Tbl. basil leaves
• 3 tsp. worchestershire
• 3 tsp. Tarragon leaves
• ½ tsp. thyme

• 1 lb elbow macaroni
• 1 can of corn
• 2 cans mushrooms (stems and pieces)
• 1 large can of sliced olives
• One 28 oz. can and one 14½ oz. can of cut, peeled tomatoes
• 1 lb. cheddar cheese

Directions

1. Cook beef and onion together.
2. Don’t over cook because it’s in the oven for 1 hour.
3. Add seasonings.

1. Cook 1 pound of elbow macaroni.
2. Drain and put in a large bowl.
3. Add corn, mushrooms, olives, and tomatoes.
4. Mix well with meat mixture.
5. Layer the meat mixture with cheese.
6. Bake at 350 degrees for 1 hour.

Notes

The more you reheat it, the better it tastes.

Meat Loaf

• 2½ lbs. ground beef
• 2 big ribs celery and leaves
• 1 cup shredded carrots
• 2 tsp. garlic powder
• ¾ cup catsup
• 3 eggs
• 3 Tbl. Worcestershire sauce
• 3 Tbl. dried onions
• 2 Tbl. parsley flakes
• ½ green pepper, diced
• 2 Tbl. basil leaves
• 1 Tbl. salt
• 2 tsp. black pepper

Directions

1. Mix thoroughly by hand all the ingredients.
2. Divide and shape to fit into 2 large loaf pans lined with foil.
3. If you want, you can eat one now and freeze the other for later.

Glaze

• 2 Tbl. brown sugar
• 2 tsp. dry mustard
• ½ cup catsup

Directions

1. Mix glaze ingredients and spread on top of loaves.
2. Lay 2 strips of bacon cut into small pieces on top of glaze (optional).
3. Bake at 375 degrees for 1 hour or until well done.

Billie’s Meatballs

• 3 lbs. ground beef
• ½ cup flour
• 2 cans cream of mushroon soup
• 1 very large onion, chopped
• 1 can condensed milk
• 1 Tbl. salt

Directions

1. Form beef into large meat balls
2. Brown in olive oil.
3. When brown sprinkle with ground pepper.
4. Mix soup and milk and cover meat balls.
5. Simmer for 30 or 40 minutes or until cooked well.
6. Keep moving meat balls around so they don’t stick.
7. Serve over rice, noodles, or mashed potatoes.

Enchilada Style Tacos

• 1 dozen corn tortillas
• 1 dozen square ham slices (deli style)
• 1½ lbs. Monterey jack cheese
• 1 bunch green onions, chopped
• ½ pint sour cream
• 3 cans tomato sauce
• 1 can sliced olives

Directions

1. Fry tortillas long enough to soften.
2. Pat excess oil with paper towel.
3. Place a slice of ham in the center of tortilla and cover with grated cheese and olives.
4. Spread 2 cans of tomato sauce at the bottom of 9x13 baking dish.
5. Roll up tortillas and place in baking dish.
6. Cover the tortillas with 1 can of tomato sauce.
7. Sprinkle with cheese.
8. Top with sour cream mixed with a little salt.
9. Sprinkle with green onions.
10. Bake at 350 degrees for 30 minutes (should be hot and bubbly).

Baked Chicken Parmesan

• 1 cut up fryer chicken
• 1 cup butter, melted

• ¼ tsp. garlic salt
• 2 cups bread crumbs
• ½ cup grated parmesan cheese
• ¼ cup dry parsley flakes
• ⅛ teaspoon pepper
• 2 tsp. salt

Directions

1. Mix crumbs, cheese, parsley, salts, and pepper.
2. Dip chicken in melted butter, and cover with crumbs.
3. Arrange on a cookie sheet in a single layer, with skin side up.
4. Bake uncovered at 350 degrees for 1 hour.

Baked Spaghetti

• 1½ pounds ground beef
• ⅓ tsp. garlic powder
• ¼ tsp. salt
• ¼ tsp. pepper
• 2 cans tomato sauce
• 8 ounces cooked spaghetti noodles
• 2 oz. cream cheese, softened
• 1½ cups sour cream
• ½ cup chopped green onions
• 1½ cups shredded cheese

Directions

1. Cook meat until browned.
2. Drain and return meat to the pan.
3. Stir in spices and tomato sauce.
4. Bring to a boil, then simmer for 20 minutes.
5. Combine sour cream, cream cheese, and onions. Set aside.
6. Add the cooked spaghetti to a greased 9x13 baking dish.
7. Spread sour cream mixture over the pasta.
8. Add the meat mixture.
9. Sprinkle with cheddar cheese.
10. Cover and bake at 350 degrees for 25 minutes.
11. Uncover and bake for 5 minutes or until the cheese is bubbly.

Tarragon Chicken

• 4 chicken breasts
• 3 Tbl. butter
• ¼ cup of flour
• ½ cup finely chopped onion
• 1 clove minced garlic
• 1 Tbl. dried tarragon
• 4 carrots cut length wise
• ¼ lb. mushrooms
• 1½ cups water
• 1 cup heavy cream
• 1 tsp. dried tarragon
• Salt and pepper

Directions

1. Sprinkle chicken with salt and pepper.
2. Heat butter in skillet.
3. Cook chicken pieces on all sides.
4. After 5 minutes, add onion, garlic, tarragon and mushrooms.
5. Sprinkle with flour and stir to distribute flour evenly.
6. Add water and carrots, then cover and cook for 15 to 20 minutes until carrots are soft.
7. Put chicken and carrots on a serving dish.
8. Let sauce cook 5 more minutes, stirring often.
9. Add cream, salt and pepper to taste, and simmer for 3 minutes.
10. Stir in more tarragon.
11. Serve with rice and your favorite vegetables.
12. Serves four.

Creamy Chicken Casserole

• 1 lb. chicken breasts
• 1 Tbl. butter
• 1 pkg. Italian dressing seasoning mix
• One 8 oz. cream cheese
• 1 small can of cream of mushroom soup
• 1 can sliced mushrooms with juice
• 1 Tbl. dried onion flakes
• Cooked rice or noodles

Directions

1. Cut chicken into bite-size pieces.
2. Melt butter in saucepan, add chicken and brown.
3. Add dressing mix, cover with a lid, reduce heat to low and cook.
4. Stir occasionally until chicken is no longer pink inside and chunks are browned.
5. Soften cream cheese.
6. Add mushroom soup and stir until smooth.
7. Add mushrooms, with liquid, and dried onions.
8. Pour sauce over chicken and gently stir.
9. Heat until bubbly, stirring occasionally, then simmer with lid on for 10-15 minutes or until chicken is tender.
10. Be careful not to scorch dish.
11. Serve chicken over cooked pasta or rice.
12. Garnish with parsley flakes.

Broccoli Chicken

• 5 whole chicken breasts
• 2 pkgs. broccoli flowerlets

• 3 small cans cream of chicken soup
• ½ cup sour cream
• ½ cup mayonnaise
• 1 Tbl. lemon juice
• 2 tsp. curry powder (or to taste)

• Paprika
• Dried parsley
• Parsesan cheese

Directions

1. Bake chicken until tender.
2. Cool and cut into large chunks.
3. Cook broccoli in microwave for 5 min.
4. Put broccoli in a 9x13 baking dish.
5. Add chicken to cover the broccoli.
6. Salt and pepper lightly.
7. Mix other ingredients (up to curry powser) well and pour over the broccoli and chicken.
8. Mix some paprika, dried parsley and parmesan cheese together and sprinkle over the top.
9. Bake at 350 degrees for about 30 minutes or until the dish bubbles around the edge.

Chili Relleno Casserole

• 1 large can of green chilies
• 1½ lbs. ground beef
• 1 onion finely chopped
• 1 lb. grated cheese
• 1 dozen corn tortillas
• 1 large can of refried beans

Topping

• 4 eggs, beaten well
• ¼ cup of flour
• ½ cup evaporated milk (small can)
• Dash of hot sauce

Directions

1. Fry meat and onion together until browned.
2. Mix meat and refried beans together.
3. Cut tortillas in strips. Place a layer in the bottom of a greased 9x13 inch baking pan.
4. Place layer of green chilies, layer of ½ the cheese, layer of tortillas, then layer of green chilies.
5. Pour topping mix over the top.
6. Spread meat and beans over topping mix.
7. Sprinkle remaining cheese over bean mix.
8. Bake at 375 degrees for 45 minutes.

Great Lasagne

Brown together: (•) 2½ pounds of ground beef; (•) Salt and pepper to taste; (•) 1 large onion, chopped; (•) 1 Tbl. crushed garlic.

Add to meat: (•) One 28 oz. bottle of Prego sauce; (•) 2 small cans of tomato sauce; (•) 1 small can of tomato paste; (•) 1 can of mushroom stems and pieces; (•) 1 can of sliced olives; (•) 3 Tbl. Italian seasoning; (•) 1 Tbl. oregano; (•) 1 Tbl. sugar; (•) 3 Tbl. sweet basil leaves.

Other ingredients: (•) One 24 oz. container of small well-drained cottage cheese; (•) 1½ to 2 lbs. grated cheese (e.g., mixture of sharp cheddar and Monterey Jack); (•) 15 lasagne noodles.

Noodle Directions

1. In a large pan bring water to a boil.
2. Add noodles, 2 Tbl. vegetable oil, and 3 Tbl. salt.
3. Boil for 15 minutes or until tender.
4. Rinse in cold water and drain.

Layer Directions

Create three layers in large greased pan:

1. 5 noodles; meat mixture; cottage cheese.
2. 5 noodles; meat mixture; ½ the cheese.
3. 5 noodles; meat mixture; remaining cheese.

Baking Directions

1. Cover with foil and bake at 350 degrees for 35 minutes.
2. Uncover and bake for 10 minutes.
3. Last 5 minutest: Sprinkle Parmesan cheese over top.
4. Let stand 10 minutes before cutting into squares.

Seafood Casserole

Cook as directed on package:

• 2 frozen lobster tails
• 1½ pounds frozen shrimp

Saute together in 4 Tbls. of butter:

• ½ lb. fresh mushrooms, or 2 cans stems and pieces
• 1 cup chopped celery
• 1 medium finely chopped onion
• 1 finely chopped green pepper

Other ingredients:

• 2 cans cream of mushroom soup
• ¼ cup milk
• 1 small jar of pimentos
• 1 cup of silvered toasted almonds

Directions

1. Cut cooked lobster tails in bit size pieces.
2. In a large casserole dish, combine soup, milk, and pimentos.
3. Add the sauteed vegetables and the seafood.
4. Mix together.
5. Sprinkle almonds over the top.
6. Bake at 350 degrees for 45 minutes.

Pot Roast

Main ingredients:

• 5 to 6 lbs. chuck roast
• 1 pkg. onion soup mix
• 1 can beef broth
• 1 large onion, quartered
• 2 celery ribs cut into pieces
• 1 or 2 cans drained mushrooms with stems and pieces

Spices:

• 2 tsp. seasoned salt
• 1 Tbl. coarse pepper
• 2 tsp. minced garlic
• 3 Tbl. Worchestershire sauce

Directions

1. Rub the roast with spices combined.
2. Put in slow cooker.
3. Pour in onion mix and beef broth.
4. Add onion and celery.
5. Cook on low for 10 hours.
6. Pull or shred meat into nice size pieces.
7. Arrange in a 9x13 baking dish.
8. Cover with mushrooms and gravy from slow cooker.

Chicken Pot Pie

Main ingredients:

• 3 cups cooked cut-up chicken
• ¼ cup pimento
• 1 pkg. frozen, cooked peas
• 3 large cut, cooked carrots

Sauce ingredients:

• 6 Tbl. of butter
• 6 Tbl. flour
• ½ tsp. salt
• ½ tsp. pepper
• 2 cups chicken broth
• ⅔ cup milk

Directions

1. Combine sauce ingredients.
2. Add main ingredients to sauce.
3. Place in large round casserole.
4. Make your favorite pie crust.
5. Roll crust out ½ inch thick to fit the casserole dish.
6. In the center of the crust cut a cross. Pull the points up to leave a circle in the middle.
7. Bake at 450 degrees for 10 minutes.
8. Remove from oven.
9. Reduce oven temperature to 350 degrees.
10. Place casserole dish on top of a baking dish.
11. Bake at 350 degrees for 10 minutes or until pot pie is hot and bubbly.

Barbecue Chicken

Main ingredient:

• 2 cut-up chickens, or cut-up meaty parts equal to 2 chickens

Combine remaining ingredients to make sauce:

• 2 cups ketchup
• 1 cup Worchestershire sauce
• 1 cup brown sugar
• ¼ cup vinegar
• 2 tsp. salt
• 3 cloves cut-up garlic, or 4 tsp. minced garlic
• 4 chicken bouillon cubes dissolved in 2 cups of hot water
• 1 large onion sauteed in ¼ cup margarine

Directions

1. Flour and brown chicken pieces in hot oil.
2. Place in large pan and pour sauce over chicken.
3. Cover with foil and bake at 350 degrees for 1½ hours.
4. Alternatively, slow cook for 4 hours on high or 8 hours on low. Chicken must reach 165F on a digital thermometer.

Notes

This freezes well. Thaw and heat when you are going to use it.

Sweet & Sour Chicken Wings

Prepare chicken: Cut approximately 6 pounds of large chicken wings into 3 pieces. Boil the tips for broth. Sprinkle remaining pieces with garlic salt, then refrigerate for 2 hours on cookie sheets in single layers.

Combine ingredients to make sauce:

• 1½ cups sugar
• 4 Tbl. catsup
• 1 tsp. salt
• 1 cup vinegar
• 2 Tbl. soy sauce
• ½ cup chicken broth

Directions

1. Take chicken from refrigerator.
2. Roll chicken in cornstarch.
3. Roll chicken in well beaten eggs (4 to 6).
4. Fry until brown.
5. Dip each chicken piece in sauce and place in one layer rows on cookie sheets.
6. Pour left over sauce over chicken and cover with foil.
7. Bake at 325 degrees for 2 hours.

Notes

Chicken wings are good served with rice, fruit salad, and a vegetable.

Jalapeno Cheese Dip

• 16 oz. processed American cheese, cubed
• 1 can (5 oz.) evaporated milk
• ½ cup diced jalapeno peppers, drained

Directions

1. Combine cheese and milk in a large microwave bowl.
2. Cover and cook on high for 2 minutes.
3. Remove and stir.
4. Cook 2 minutes longer or until cheese is melted.
5. Stir until smooth.
6. Stir in jalapenos.
7. Serve warm.

Three Layer Christmas Salad

• 1 large lime jello
• 1 large cherry jello
• 1 small lemon jello
• 1 cup minature marshmellows
• ½ cup crushed pineapple, drained
• 1 small pkg. cream cheese, softened
• ½ pint whipping cream, whipped and sweetened

Directions

1. Dissolve lime jello and set until firm in a 9x13 serving dish.
2. Mix lemon jello with ¼ cup sugar and only 1 cup boiling water.
3. Set slightly (about 30 minutes), fold in crushed pineapple, cream cheese, marshmellows and whipped cream.
4. Spoon gently over the set lime jello, and set until firm.
5. Dissolve the cherry jello and cool.
6. When all the jellos (except cherry) are well set, spoon the cherry jello over the top, and refrigerate until firm.
7. When ready to serve, cut into squares and serve on a bed of lettuce.

Crown Jewel Salad

• 1 large orange jello
• 1 large lime jello
• 1 large cherry jello
• 1 large lemon jello
• ¼ cup sugar
• ½ cup pineapple juice
• One 9 oz. carton of cool whip

Directions

1. Disolve jellos (except lemon) in separate 8 inch pans coated with non-stick cooking spray.
2. Use 1 cup boiling water and ½ cup cold water for each.
3. Refrigerate until firm, about 1½ hours.
4. Remove and cut into squares.
5. Dissolve lemon jello with ¼ cup sugar, in 1 cup boiling water.
6. Stir in ½ cup pineapple juice.
7. Transfer to a large bowl, refrigerate for 30 minutes or until syrupy.
8. Add cool whip and mix gently.
9. Fold in jello cubes.
10. Spoon into a 9 inch jello mold ring, or a 9x13 glass serving dish.
11. Chill until firm. At least 5 hours or overnight.

Bean Salad

Drain bean ingredients:

• 1 can cut green beans
• 1 can cut wax beans
• 1 can kidney beans

Add two ingredients:

• 1 large green pepper (sliced in rings)
• 1 large red onion (sliced in rings)

Combine marinade ingredients:

• ¾ cup sugar
• ⅔ cup vinegar
• ⅓ cup salad oil
• ½ tsp. pepper
• 1 tsp. salt

Directions

1. Pour marinade over vegetables.
2. Let stand in refrigerator over night.
3. Mix well before serving.

Tamale Pie

• 1 large can Gephart tamales
• 1 lb. hamburger, cooked and drained (salt and pepper to taste)

• 1 can of olives, sliced
• 1 bunch green onions
• 1 can of diced green chiles
• Two 8oz. cans tomato sauce
• Grated cheese

Directions

1. Cut tamales into 1 inch pieces.
2. Cover the bottom of a lightly greased 9x13 casserole pan.
3. Mix hamburger with other ingredients.
4. Pour mixture over the tamales.
5. Cover with grated cheese.
6. Bake at 350 degrees for 30 minutes or until heated through.

Notes

This is fast and easy to make. You may want to double the recipe it is so good!

Ming Chicken

• 5 cups cooked chicken breasts, cubed or shredded
• Two 3 oz. cans chinese crispy noodles
• 1 cup cashews
• Two 8 oz. cans sliced waterchestnuts
• Two 4 oz. cans sliced mushrooms
• 2 cups diced celery
• ½ cup chopped onion
• 2 cans cream of mushroom soup
• 1 cup mayonnaise
• 2 cans mandarin oranges

Directions

1. Layer bottom of 9x13 pan with noodles.
2. Add chicken, nuts, water chestnuts, mushrooms, celery and onions in layers.
3. In a separate bowl, combine ½ cup water, mayonnaise, and soup. Mix well.
4. Spread soup mixture over the other ingredients.
5. Top with oranges.
6. Bake at 350 degree for about 25 minutes.

Notes

This is a fun casserole dish that feeds about eight people.

Macaroni and Cheese

• 1 cube butter
• 5½ cups milk
• ½ cup flour
• 2 tsp. salt
• ¼ tsp. pepper
• ¼ tsp. nutmeg
• 1 lb. elbow macaroni
• ¼ tsp. cayenne pepper
• 4½ cups sharp cheddar cheese
• 2 cups Gruyere cheese or 1¼ cups Romano cheese, grated
• 6 bread slices torn into ½ inch pieces (remove crusts)

Directions

1. Put bread in a medium bowl.
2. Melt 2 Tbl. butter, pour over bread, toss and set aside.

Make cheese sauce:

1. Melt the rest of the butter, adding flower when it starts to bubble.
2. Cook and stir for 1 minute. While whisking, add hot milk a little at a time.
3. Continue cooking, whisking constantly, until mixture bubbles and thickens (8 to 12 minutes).
4. Stir in salt, nutmeg, peppers, 3 cups cheddar cheese, and 1½ cups Gruyere or 1 cup Romano cheese.

Prepare the macaroni:

1. Bring salted water to a boil.
2. Add macaroni and cook 2 or 3 minutes until outside of pasta is cooked and the inside is underdone.
3. Rinse in cold water, drain well.
4. Stir macaroni into the cheese sauce.
5. Pour mixture into a buttered 3-quart casserole dish.
6. Sprinkle bread crumbs and remaining cheese over the top.
7. Bake at 375 degrees for about 30 minutes, until golden.

Shepherd’s Pie

• 1 lb. hamburger
• 1 medium onion, chopped
• 5 potatoes, cooked
• 1 can tomato soup
• 1 cup grated cheese
• ½ cup milk
• 1 can green beans, drained
• 1 egg
• 1 tsp. salt

Directions

1. Brown hamburger with onions, drain.
2. Salt and pepper to taste.
3. Add soup and green beans.
4. Mash the potatoes, add milk, egg, and salt.
5. Spoon into mounds over top of hamburger mixture.
6. Top potatoes with cheese.
7. Bake at 350 degrees for 30 minutes.

Beef Stroganoff

• ½ lb. ground beef
• 1 onion soup mix
• 1 can cream of mushroon soup
• 8 ounces of noodles, cooked and drained
• 2 Tbl. cooked onion
• 1 can mushroom, sliced
• 1 cup water
• ¼ cup sour cream

Directions

1. Brown beef, drain grease.
2. Add onion and cook until soft.
3. Add soup, water and mushrooms. Stir well.
4. Simmer for 10 to 15 minutes.
5. Add sour cream just before serving.
6. Serve over hot cooked noodles.

Mud Balls

• Three 8 oz. chocolate Hershey bars
• One 8 oz. carton of defrosted Cool Whip
• Box of Vanilla Wafers, crushed

Directions

1. Crush Vanilla Wafers into fine crumbs.
2. Pour into a dish with sides.
3. Melt chocolate slowly.
4. When the chocolate is smooth, stir in Cool Whip. Blend well.
5. After the chocolate thickens, drop by teaspoonfuls into the crumbs. Cover well by rolling ball around in the crumbs.

Notes

Makes about 50 chocolate mud balls.

Pecan Roll – Divinity Center

• 2 cups white sugar
• 1 cup light Karo syrup
• ½ tsp. salt
• 3 cups whipping cream
• 1 tsp. vanilla
• 3 cups pecan pieces

Directions

1. Cover large cookie sheet with pecan pieces and set aside.
2. Combine sugar, salt, Karo, and 1 cup whipping cream.
3. Boil to soft ball stage (230 degrees).
4. Add 1 more cup of whipping cream and bring back to 230 degrees.
5. Remove from heat and add the vanilla. Mix well.
6. Carefully pour the caramel over the pecans.
7. Cool slightly and cut into 3 sections.
8. Put a roll of divinity in the middle of each section and roll up.
9. Wrap each roll in wax paper and store in refrigerator.
10. Cut into ½ inch slices and serve.

Divinity

• 2 cups white sugar
• Dash of salt
• ½ cup water
• ½ cup light Karo syrup
• 1 tsp. vanilla

• 2 egg whites at room temperature

Directions

1. Except for the egg whites, mix the ingredients together and cook to hard ball stage (260 degrees).
2. While syrup is cooking, beat the egg whites until stiff peaks form.
3. Pour syrup very slowly into the beaten egg whites, all the time beating with a mixer.
4. Add vanilla and beat until divinity looses its shine and sets up.
5. Divide into 3 balls on a lightly buttered surface, and roll each one into a long roll.
6. Place in center of each section of carmel.

Miracle Dessert

• ½ cup butter, softened
• ½ cup finely chopped walnuts
• 1 cup flour
• 8 oz. cream cheese
• 1 cup powdered sugar
• 12 oz. Cool Whip
• 3 cups milk
• 1 pkg. chocolate instant pudding
• 1 pkg. vanilla instant pudding

Directions

1. Mix together butter, ¼ cup nuts and flour.
2. Spread in 9x13 pan.
3. Bake at 375 degrees for 15 minutes or until crust is lightly browned.

1. Mix together softened cream cheese and powdered sugar.
2. Fold in 8 oz. Cool Whip and spread carefully over crust.
3. Mix puddings with milk. When thickened and smooth, pour over cream cheese layer.
4. Top with the remaining Cool Whip.
5. Sprinkle nuts on top.
6. Chill for several hours or overnight.

Yummy Cool Dessert

• 2 qts. pineapple sherbet
• 1 pkg. frozen raspberries or strawberries, thawed
• 2 bananas, diced

Directions

1. Soften sherbet, but not runny.
2. Add berries and diced bananas, then stir until smooth.
3. Freeze until ready to serve.
4. Let stand at room temperture for a few minutes.

Notes

Double it for a large group. Freeze in 5 qt. ice cream bucket. It is very light and refreshing.

Apple Walnut Crisp

Stir following ingredients together and set aside:

• ½ cup flour
• 1 cup quick-cooking oats
• 1 cup packed light brown sugar
• 1½ tsp. cinnamon
• ¾ tsp. salt
• 1½ cups chopped walnuts

Prepare apples:

• 5 pounds of apples (about 9 cups)
• 1½ sticks of butter (make into small clumps
• Fresh lemon juice

Directions

1. Peel and slice apples in wedges.
2. Pour 3 to 4 Tbl. of fresh lemon juice over apples (cover well).
3. Arrange apples in a buttered 9x13 baking dish.
4. Cut the butter into the oat mixture until it resembles coarse crumbs. Sprinkle over the apples.
5. Bake at 375 degrees for 50 minutes, or until dish bubbles around the edges.

Notes

Serve (warm or cold) with a scoop of vanilla ice cream on top. You can also drip some carmel sauce over it.

Apple Spice Cake Trifle

• 1 spice cake mix
• 1¼ cups applesauce
• 3 eggs
• ⅓ cup vegetable oil
• One 21 oz. can apple pie filling
• 1 Tbl. butter
• 7 tsp. ground cinnamon, divided
• 3 cups milk
• 1 pkg. instant vanilla pudding
• One 12 oz. Cool Whip, thawed
• 1 envelope Dream Whip mix
• ½ cup chopped walnuts
• ¼ cup English Toffee bits

Directions

Prepare cake:

1. Combine cake mix, applesauce, eggs and oil.
2. Beat on medium speed for 2 minutes.
3. Pour into greased 9x13 baking dish.
4. Bake at 350 degrees for 35 minutes, or until toothpick inserted near the center comes out clean.
5. Cool on a wire rack.

Prepare filling, and topping:

1. Cook pie filling, butter, and 1 tsp. cinnamon until butter is melted. Stir until well blended. Cool.
2. In a mixing bowl, combine milk, pudding mix, Dream Whip mix, and remaining (6 tsp.) cinnamon.
3. Beat on high until thickened (about 5 minutes). Set aside.

Combine ingredients:

1. Spread a third of the cool whip in a 6 qt. bowl.
2. Cut cake into cubes. Place half over topping.
3. Top with half of the fruit mixture, walnuts and pudding.
4. Repeat layers.
5. Spread remaining Cool Whip on top.
6. Sprinkle with toffee bits.
7. Cover and chill for at least 2 hours.

Strawberry Cream Pie

• 8 oz. cream cheese, softened
• ½ cup powdered sugar
• ½ pint heavy whipping cream

Directions

1. Stir sugar and cream cheese together until creamy.
2. Fold in the whipped cream until smooth and well mixed.
3. Pour into two 8 inch baked pie shells or one 10 inch shell.
4. Pile fresh strawberries on top of creamed mixture.
5. Cover with cooled strawberry Danish Desert, prepared according to directions on pkg; or, use any strawberry glaze.

Blueberry Cream Pie

• 1 can bluberry pie filling.
• 8 oz. cream cheese, softened
• ½ cup powdered sugar
• ½ pint heavy whipping cream
• 1 tsp. vanilla

Directions

1. Mix softened cream cheese with powdered sugar until nice and smooth.
2. Add vanilla.
3. Whip cream and fold into the cheese and sugar mixture.
4. Put in a graham cracker pie shell.
5. Spoon a can of pie filling over it.
6. Refrigerate until set.

Lemon Meringue Pie

• 1½ cups sugar
• 7 Tbl. cornstarch, dash salt
• 2 cups of hot water
• 4 egg yolks, lightly beaten
• 1 tsp. grated lemon rind
• 3 Tbl. butter
• ½ cup fresh lemon juice
• 1 bake 9 in. pie shell

Meringue:

• 4 egg whites
• 1 tsp. lemon juice or¼ tsp. cream of tarter
• 6 Tbl. sugar

Directions

1. Mix sugar, cornstarch, and salt.
2. Blend in hot water and bring to a boil.
3. Cook until thickened; check and stir every 2 minutes.
4. Remove from heat; stir a small amount of the hot mixture into the beaten egg yolks; blend well and return it to the hot mixture, and cook again for 3 minutes.
5. Remove from heat; add lemon rind and butter, stir in the lemon juice.
6. Cook another minute; then beat until smooth. If it becomes too thick, beat in blender until very smooth.
7. Cover with plastic wrap; cool at least 10 minutes before pouring into cooled pie shell.
8. Beat egg whites with 1 tsp. lemon juice until soft peaks form, then add 6 Tbl. of sugar gradually, and beat until the sugar is dissolved.
9. Spread over pie to the edge of the crust.
10. Bake at 350 degrees, 12 to 15 minutes, or until nicely browned.

Chocolate Marshmallow Bars

• ¾ cup butter or margarine
• 1½ cups sugar
• 3 eggs
• 1 tsp. vanilla
• 1⅓ cups flour
• ½ tsp. salt
• ½ tsp. baking powder
• 3 Tbl. cocoa
• ½ cup nuts
• 4 cups miniature marshmallows

Topping:

• 1⅓ cups (8 oz.) chocolate chips
• 3 Tbl. butter
• 1 cup peanut butter
• 2 cups crisp rice cereal

Directions

1. Cream butter and sugar.
2. Add eggs and vanilla; beat until fluffy.
3. Combine flour, baking powder, salt and cocoa.
4. Add to creamed mixture.
5. Stir in nuts.
6. Spread in a 10x15 greased baking pan.
7. Bake at 350 degrees for 15-18 minutes.
8. Sprinkle marshmallows over cake.
9. Return to oven for 2-3 minutes.
10. Use a knife dipped in water, spread marshmallows evenly over cake.
11. Cool.

Make Topping

1. Combine chocolate chips, butter, and peanut butter in microwave until melted and well blended.
2. Remove and stir in cereal.
3. Spread over bars.
4. Chill in refrigerator.

Cookie Dough Candy Bars

• ½ cup white sugar
• ½ cup brown sugar
• ½ cup peanut butter
• ½ cup butter or margarine
• 1 tsp. vanilla
• 1 egg
• 1½ cups flour
• ½ tsp. baking soda
• ¼ teaspoon salt
• 18 fun size Milky Way and Snickers bars

Directions

1. Combine sugars, peanut butter, butter, vanilla and egg.
2. Combine flour, baking soda and salt. Add to sugar mixture, and mix it well.
3. Divide dough into 18 even balls.
4. In the center of your hand, flatten the dough.
5. Place a bar in the center and wrap the dough around it, completely covering the candy.
6. Place about 2 inches apart on a cookie sheet.
7. Bake at 350 degrees for 15 minutes, or until golden brown.
8. Cool completely on wire racks.

Banana Cream Pie

• 1½ cups sugar
• 8 level Tbl. cornstarch
• ½ tsp. salt
• 3 cups scalded milk
• 6 Tbl. butter
• 2 tsp. vanilla
• 4 bananas
• Pineapple juice

Directions

1. Mix sugar, cornstarch and salt together.
2. Pour scalded milk over gradually, and stir until smooth.
3. Pour about ¼ cup of pudding into beaten eggs (to temper eggs), then add eggs to the pudding.
4. Add butter, stirring constantly.
5. Cook until thickened, checking it every 2 or 3 minutes.
6. Beat until very smooth, then add vanilla. If it becomes to thick, I put it into a blender and beat until very smooth.
7. Cover with plastic wrap.
8. Cool at least 10 minutes before pouring into the cooled pie shells. Makes two 8 inch pies.
9. Slice bananas, cover them with the pineapple juice (to prevent browning) and drain well.
10. Place them in the bottom of baked pie shells, then spoon cooled pudding over bananas.
11. Cover with plastic wrap and refrigerate 2 or 3 hours to set.
12. To serve, place remaining bananas on top of pie and cover with whipped cream.

Christmas Cathedral Cookies

• 1 cup chocolate chips
• 2 Tbl. butter
• 1 egg, beaten
• ½ cup chopped pecans
• 3 cups pastel miniature marshmallows
• 1 cup flaked coconut

Directions

1. Melt chocolate chips and butter in microwave.
2. Stir a small amount into the egg, then stir the egg into the rest of the chocolate.
3. Return to microwave and cook for 2 more minutes.
4. When cool, gently stir in marshmallows and nuts.
5. Chill for 30 minutes.
6. Turn onto a sheet of waxed paper.
7. Form into a roll about 1½ inches in diameter.
8. Roll on to another sheet of waxed paper, then cover the ouside of the roll with the coconut.
9. Wrap roll tightly, twisting ends to seal.
10. Freeze for 4 hours or overnight.
11. Cut into ¼ inch slices.
12. Store in an airtight container in the refrigerator.

Pecan Caramels

• 1 cup sugar
• 1 cup light corn syrup
• 2 cups heavy whipping cream
• 1 can sweetened condensed milk
• 2 cups pecans, chopped
• 1 tsp. vanilla

Directions

1. Line a 9x13 pan with foil; grease foil with butter.
2. Combine sugar, syrup, and 1 cup of cream.
3. Bring to a boil.
4. Cook and stir until smooth, about 10 minutes.
5. Stir in milk and remaining cream.
6. Cook until candy reaches 238 degrees (soft-ball stage).
7. Stir in vanilla and pecans.
8. Pour into prepared pan and cool.
9. Using foil, lift candy out of pan and cut into 1 inch squares.

Rasin Filled Cookies

Ingredients (first set):

• 1½ cups soft shortening or butter
• 2 cups sugar
• 4 eggs
• 1 tsp. vanilla

Ingredients (second set):

• 5 cups flour
• 2 tsp. baking powder
• 2 tsp. salt

Ingredients (rasin filling):

• Two 15 oz. pkgs. of raisins
• 2 cups walnuts

• 5 cups water
• 1 tsp. salt
• 2 tsp. vanilla
• 1½ cups sugar
• 4 heaping Tbl. of flour

Rasin Filling Directions

1. Grind the raisins and nuts together.
2. Mix rasin ingredients together and cook until thickened.
3. Let cool.

Cookie Directions

1. Mix thoroughly first set of ingredients.
2. Mix second set of ingredients, and stir into first set.
3. Chill cookie dough for 1 hour.
4. Roll out dough to ⅛ inch thick.
5. Use a round cookie cutter to cut dough into rounds.
6. Place rounds on an ungreased baking sheet.
7. Place a tsp. of raisin filling in the center of each round.
8. Cover each round with a second round.
9. Press edges together to seal.
10. Bake at 400 degrees on ungreased cookie sheet for about 7 minutes, or until lightly browned.

Chocolate Cream Drops

Mix:

• ½ cup shortening
• 1½ cups sugar
• 2 eggs
• 2 squares of melted chocolate or 6 tablespoons cocoa

Stir into mix:

• 1 cup sour cream
• 1 tsp. vanilla

Sift together and stir into mix:

• 2¾ cups flour
• ½ tsp. soda
• ½ tsp. baking powder
• ½ salt
• 1 cup nuts (stir in last)

Cream Drop Directions

1. Chill at least 1 hour.
2. Bake at 400 degrees for about 8 minutes, or until delicately browned.
3. When cool, cover with chocolate frosting.

Chocolate Frosting

1. 1 cube of butter or margarine
2. 4 Tbl. of cocoa
3. ½ cup milk or buttermilk
4. 1 tsp. vanilla
5. 4 cups powdered sugar

Frosting Directions

1. Melt butter in a sauce pan.
2. Add cocoa and milk.
3. Bring to a boil and stir for a minute or two.
4. Remove from heat and stir into powdered sugar.
5. Beat until smooth.

Double Decker Brownies

Gumdrop Cookies

• 1 cup shortening
• 1 cup brown sugar
• 1 cup white sugar
• 2 cups flour
• 1 tsp. baking powder
• 1 tsp. soda
• ½ tsp. salt
• 2 eggs, well beaten
• 1 tsp. vanilla
• 2 cups rolled oats
• 1 cup coconut
• 1 cup walnuts
• 1 cup gumdrops, cut-up fine

Directions

1. Cream together shortening and sugars.
2. Mix together the flour, salt, baking powder and soda.
3. Add eggs to creamed mixture.
4. Mix dry ingredients.
5. Combine everything. Mix well.
6. Shape into balls and flatten with a fork.
7. Bake at 350 degrees for 10 minutes.

Peanut Butter Squares

• 2 cups milk chocolate chips

Mix together:

• 2 cups powdered sugar
• 1¾ cups Graham Cracker crumbs rolled fine

Melt together:

• 2 sticks butter
• 1 cup creamy peanut butter

Directions

1. Mix peanut butter until well blended.
2. Pour over dry ingredients and mix well.
3. Press into the bottom of a 9x13 pan. Let cool.
4. Melt chocolate chips (about 2 minutes in microwave).
5. Spread while hot over the crumb mixture.
6. Chill in the refrigerator for at least 2 hours.
7. Cut in squares at room temperature.
8. Tastes like Reese’s Peanut Butter Cups.

Chocolate Chip Cookies

• ½ cup real butter
• ½ cup shortening
• ¾ cup white sugar
• ¾ cup brown sugar
• 1 tsp. salt
• 1 tsp. baking powder
• 2 eggs
• 2½ cups flour
• 2 cups chocolate chips
• 1½ cups nuts
• 1 tsp. vanilla

Directions

1. Cream sugars and shortenings.
2. Add eggs and vanilla.
3. Mix dry ingredients together, and add to creamed mixture.
4. Stir in nuts and chocolate chips.
5. Bake at 375 degrees for 8½ minutes.

Notes

Do not overbake and the cookies will be soft.

Cry Baby Cookies

Sift together:

• 2 cups flour (scant)
• 1 tsp. cloves
• 2 tsp. cinnamon
• 2 tsp. soda
• 1 tsp. ginger

Add to sifted ingredients:

• 1 cup sugar
• ¾ cup shortening
• 1 unbeaten large egg
• ¼ cup molasses

Directions

1. Mix well.
2. Roll into balls the size of a walnut.
3. Roll in sugar without pressing down on ball.
4. Place on greased cookie sheet.
5. Bake at 350 degrees for about 10 minutes.
6. Do not overbake and the cookies will be chewy.

Lemon Lime Poppy Seed Cake

Main ingredients:

• 1 pkg. yellow cake mix
• 1 pkg. instant vanilla pudding mix
• ¼ cup poppy seeds
• 4 eggs
• ½ cup water
• ½ cup vegetable oil
• ¼ cup lemon juice
• ¼ cup lime juice

Glaze:

• 1¾ cups powdered sugar
• 2 Tbl. lemon juice
• 2 Tbl. lime juice

Directions

1. In a large mixing bowl, combine the main ingredients.
2. Beat on low speed for 30 seconds.
3. Beat on medium speed for 2 minutes.
4. Pour into greased and floured 10 inch fluted tube pan.
5. Bake at 350 degrees for about 40 minutes, or until a toothpick inserted near the center comes out clean.
6. Cool completely on a wire rack before removing from pan.
7. In a small bowl, combine glaze ingredients until smooth.
8. Drizzle glaze over cake.

Carrot Cake

Cream together:

• 2 cups sugar
• 1½ cups vegetable oil
• 4 eggs

Mix together and to creamed ingredients:

• 2 cups flour
• 2 tsp. baking soda
• 1 tsp. salt
• 2 tsp. cinnamon

Blend in:

• 3 cups grated raw carrots (about 1 pound)
• 2 cups coarsely chopped walnuts

Directions

1. Bake at 350 degrees for 60 minutes.
2. Cool before frosting.

Cream Cheese Icing

• One 8 oz. cream cheese, softened
• 1 stick butter, softened
• 1 tsp. vanilla
• 16 oz. powdered sugar

Directions

1. Beat butter and cream cheese until well mixed.
2. Add the sugar slowly, beating well after each addition.
3. Stir in vanilla.

Divinity

• 2 cups white sugar
• Dash of salt
• ½ cup water
• ½ cup light Karo syrup
• 1 tsp. vanilla

• 2 egg whites at room temperature

Directions

1. Except for the egg whites, mix the ingredients together and cook to hard ball stage (260 degrees).
2. While syrup is cooking, beat the egg whites until stiff peaks form.
3. Pour syrup very slowly into the beaten egg whites, all the time beating with a mixer.
4. Add vanilla and beat until divinity looses its shine and sets up.
5. Spoon divinity from mixing bowl onto wax paper.

Chocolate Dream Cake

English Toffee

• 2½ cups of sugar
• ½ cup water
• ¼ cup white Karo syrup
• 1 lb. butter
• 1 lb. chopped walnuts
• 2 large Hershey Bars

Directions

1. Combine sugar, water, syrup and butter.
2. Bring to a boil, stirring with a wooden spoon until it starts to thicken, then turn down heat.
3. Cook to 290 degrees without stirring.
4. Remove from heat and stir until smooth.
5. Pour onto 2 cookie sheets, spreading evenly.
6. (If candy separates and butter comes to the top, add about ½ cup water and stir well.)
7. Melt chocolate and spread over the top.
8. Sprinkle chopped nuts over candy, and gently press into chocolate.
9. Completely cool before breaking into pieces.

Cracker Jacks

• 2 cups brown sugar
• 1 cup real butter
• ½ cup plus 2 Tbl. light Karo syrup.

Boil 5 minutes and add:

• ½ tsp. soda
• 1 tsp. vanilla

Directions

1. Pour syrup mix over 20 cups of popped popcorn in a very large bowl.
2. (You can also use 3 pkgs. of microwave corn.)
3. Coat evenly.
4. Add peanuts (optional).
5. Spread on 2 large cookie sheets.
6. Bake at 250 degrees for 30 minutes.
7. Stir every 10 minutes.