GREEN BEAN CASSEROLE

Ingredients:

4 cans of french style green beans

1 can of mushroom soup

1 carton of sour cream (same size as can of soup)

1 small can of cooked chopped mushrooms

Velveeta Cheese

1 can of French's french fried onions

Lawry's Seasoning Salt

Dill weed seasoning

1.   Preheat the oven to 350 degrees

2.   Drain all the water from the cans of green beans and the chopped mushrooms

3.   In a mixing bowl, combine sour cream, mushroom soup, 2 table spoons of Lawry's seasoning salt

      and 3 table spoons of dill weed seasoning. ( dill weed and lawry's salt are added to your taste)

      Mix all ingredients with a mixer for about 2 minutes.

4.   Pour cans of drained green beans into a glass cooking dish

5.   Sprinkle drained mushrooms over the top of french beans

6.   Pour mixture of sour cream, soup and seasoning over the top of beans and smooth out over complete

      casserole.

7.   Cut off slices of Velveeta Cheese and cover over the top of soup, sour cream and seasoning mixture

8.   Pour french fried onions over the top of the casserole

9.   Bake casserole at 350 degrees for 40 minutes

CHEDDER CHEESE RING

CHEDDER CHEESE RING
2 PKS. OF SHREDDED CHEDER CHEESE

1/2 CUPS CHOPPED WALNUTS

1 8OZ. PACK CREAM CHEESE

1 SMALL JAR RASEBERRY PRESERVES

SOFTEN THE CREAM CHEESE ADD THE NUTS AND THEN THE CHEDDER CHEESE. BAKE AROUND 10 MINUTES IN A SPRAYED BUNT PAN. TURN OUT ON A PLATE .PUT PRESERVES IN HOLE IN MIDDLE. SERVE WITH RITZ CRACKERS.REF. LEFTOVERS.

STRAWBERRY CHEESE BALL

STRAWBERRY CHEESE BALL
1 8OZ. CREAM CHEESE

1 BOX OF FROZEN SLICED STRAWBBERRYS, DRAINED

1/2 CUP STRAWBERRY PERSERVES

1/2 CUP CHOPPED PECANS

MIX ALL TOGETHER AND CHILL. SERVE WITH THIN SWEET WAFERS OR A THIN SWEET CRACKER KEEP. REF.

GRILL CHEESES

These are new ways I have used to fix grill cheeses. They are very good.

2 slices of white bread

1 slice of american cheese, sliced thick

.

then dip in a seasoned flour  batter.

dip in melted butter.cut into four pieces

roll in panko or crushed cracker crumbs and deep fry.

jalapeno grill cheese

2 slices of sour dough bread

1 thick slice of colby jack cheese

sliced jalapeno peppers

cream cheese

crushed torilla chips

take one slice of bread and put the colby cheese on it.mix the cream cheese with the crushed tortilla chips and spread on the other slice of bread. add a few sliced jalapeno on top of this. spread butter on both sides and grill.

SNOW OF DEC. 2009

The radio and TV gave a storm warning. This is not even the first day of winter. Did we get snow oh yes.Everone in the mountains had not saw snowflakes that big. The size of the plam of your hand and bigger. In just a few hours everyone was snowed in and our electric was out. Now it really gets cold in the mountains with the wind. Electric lines, transformers, trees, phone lines all down. Our electric was out for three days. Boy was it cold. We all here about the warnings but really don't prepare for it. The kersone almost doubled. People were freezing and could not get any where for for at least 4 or 5 days. Only one person had a wood burning stove in the hollow.They could stay warm and also cook. I am going to try this year to get me some type of wood burning stove. We all now have went to electric and don't have one. But let me tell you it is hard to try to stay warm with a large candle. I stayed warm enough but was afraid of the carbon moxide they give off. I beg everyone to try to get a back up heat. Back in 1989 my kids were small and my husband was gone to Knoxville, Tnn. to the hospital with his dad. It came a larger snow than this and here I was by myself. The electric went off because it iced. I stayed warm because we had a storker stove and I could put a little shovel of coal in at a time. It was off for around 5 days then. We had food enough that we did not go hungrey. But let me tell you get a corded phone as back up and a non-electric can opener. I had to open cans with a knife. The water froze and had to use icesickles for water. But we all made it and now they are  adults. I try to tell them make sure you prepare for the electric going off but most of the time they won't listen and my daughter got caught without any back up heat. They made it tho by staying in bed, Make sure your animals have food and water. That bucket ices over before you know it.

CORN DIP

CORN DIP
1 11oz. can whole kernel corn, drained
5 oz. can sliced black olives, drained
8 oz. bag corn chips
1 oz. package ranch dressing mix
2 8oz. pack cream cheese
4 oz. jar chopped mild green chilies, drained
! small red bell pepper, chopped

Blend the ranch dressing into the cream cheese
Mix the corn, olives, chiles , and pepper. Cover and ref. for 1 hour. Serve with corn chips

RED PEPPER POTATOES

RED PEPPER POTATOES
3 medium potatoes, sliced and cooked
1/2 4 oz. jar or can of chopped mild chiles, drained
1 small red pepper, chopped
1/2 small onion
1 Tbsp. butter
1/8 tsp. salt and black pepper

Cook the potatoes and drain. Put in a bowl. Take the onion and pepper and fry until tender in a sprayed skillet. Add the chilies and then the potatoes. Cook for 10 minutes breaking up the potatoes.Stir in the butter salt and black pepper.

MIXED VEG. GOULASH

MIXED VEG. GOULASH
1 0 oz.can mixed vegs, drained
14 oz.can original or barbecue baked beans
10 oz. can veg. broth
12 oz. bag no yolk noodles, cooked and drained
1 Tbsp paprika

Put the vegs, beans, broth and paprika into a large kettle. Bring to a boil, Then reduce the heat to a simmer for 5 minutes. Cover and cook over low heat for 20 minutes. Serve over the cooked noodles.

BLACK BEAN SPAGHETTIOS

BLACK BEAN SPAGHETTIOS
2 15 oz. Spaghettios
16 oz.black beans, drained and rinsed
1/4 Cup shredded Cheddar or Monterey Jack cheese
2 green onions, sliced thin
1 tbsp. chili powder

Put the ings. except the cheese into a nonstick skillet. Cook uncovered over medium heat, stirring . Heat until well heated all the way through. Sprinkle with the cheese., cover and cook until the cheese melts.

FRIED TOMATO AND BARBECUE BEANS

FRIED TOMATO AND BARBECUE BEANS

14 oz. Can of original or barbecue baked beans
15 oz. Can of Mexican style stewed tomatoes with juice
7 oz. Can whole-kernel corn,  drained
1 1/2 Cups instant white rice

Mix all of the ing. and 1 cup of water in a non-stick skillet. Bring to a boil.Reduce heat to low. Cover and simmer for 12 minutes.

SALMON BURGERS

SALMON BURGERS
3 Cans of 6 oz.boneless, pink salmons undrained
11oz. can corn with peppers, drained
11/2 cups crushed saltines
1/2 cup finely chopped onions
2 large eggs
1 large egg white


Put salmon in a bowl and mashed them. Stir in the drained corn. 1 cup of the cracker crumbs, the onion, the eggs and the egg white. Spread the remaing  1/2 cup crumbs on a plate.Form the salmon into 4 burgers and then press into the crumbs on both sides. Heat 1 tsp. of the oil in a large nonstick skillet over medium heat. Cook the burgers 3 at a time for 3 minutes each on each side until browned. Add more oil if needed.

CREAMED CHICKEN

CREAMED CHICKEN
1 Can of chunk chicken breast, drained and flaked
1 Can of cream of mushroom soup
1 6oz.Can of mushrooms, drained
1 12oz. bag of no yolk noodles
1/2 cup chopped onions
2 tsp. olive oil
1 cup sour cream

Cook onion in the oil in a skillet over medium heat. Cook until tender. Add the flaked chicken and stir. Cook for 2 minutes.Stir in the soup and mushrooms. Simmer for 10 minutes. Stir in the sour cream over low heat. Heat well.and serve over the cooked Maybe topped with fresh parsley..

NEW COUPON SITE

http://www.hotcoupons4u.com/

STEFEN'S NO FAIL FUDGE

3 Cups sugar
11/2 Sticks of  butter or marg. . 
2/3 Cup evaporated milk (small can)    
1 Tsp. vanilla extract

1 Cup chopped walnuts OR pecans – optional

Directions:

In a 2-quart saucepan, bring sugar, butter, and milk to a rolling boil (240 degrees or soft ball stage on candy thermometer) for 4 minutes, stirring constantly; remove from heat.

Stir in chocolate chips, marshmallow cream, vanilla, then nuts.
Pour into a greased 13" X 9" X 2" pan or ( 9” x 9” pan for thicker fudge)
Cool to room temperature before slicing.

Variations:

• Peanut Butter Fudge: Substitute peanut butter chips for the chocolate chips; omit the nuts.
  
  
• Cookies and Cream Fudge: Substitute white chocolate chips for the chocolate chips; substitute 1 cup crushed Oreos® for the nuts.
  
  
• Dreamsicle Fudge: Substitute white chocolate chips for the chocolate chips; substitute 2 tsp. orange extract for the vanilla; omit the nuts; pour half the prepared fudge into the pan, then stir in 4 drops yellow food coloring and 3 drops red food coloring into the remaining fudge; pour the orange fudge over the plain fudge and gently marble in with a butter knife.
  
  
• Mocha Fudge: Stir 1/4 cup instant coffee granules into pan with the chocolate chips; omit the nuts.
  
  
• Chocolate Mint Fudge: Substitute 2 tsp. peppermint extract for the vanilla; substitute 1/4 - 1/2 cup crushed candy canes for the nuts (optional).
  
  
• Almond Fudge: Substitute 2 tsp. almond extract for the vanilla; substitute 1/2 cup chopped almonds for the walnuts (optional).
  
  
• Vanilla Fudge: Use white chocolate chips; chopped pecans, and vanilla or almond extract.
  
  

STEFEN'S PUMPKIN FUDGE

Ingredients
2 cups sugar
1 cup firmly packed brown sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 1/2-2 teaspoons pumpkin pie spice
1 (12 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Directions
1.   In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.

2.   Continue heating until mixture begins to boil, stirring constantly.

3.   Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).

4.   Remove pan from heat; stir in chocolate chips until melted.

5.   Add in remaining ingredients; stir to mix well.

6.   Pour into a buttered 13x9 inch baking pan; cool to room temperature.

7.   Cut into squares; store in the refrigerator in an air-tight container.

BOLOGNA SPREAD

BOLOGNA SPREAD  2 LBS. OF BOLOGNA 1/2 PINT OF MIRCLE WHIP OR HELIMANS MAYO 1/2 JAR OF SWEET RELISH SWEET PICKLES, CHOPPED FINE 1 BAG CHEDDAR CHEESE ONIONS, IF YOU LIKE CHOPPED FINE BOILED EGGS IF YOU LIKE CHOPPED FINE Procedure GRIND THE BOLOGNA UP IN A FOOD PROCESSER OF HAVE GROUND AT STORE. ADD THE PICKLE RELISH AND CHOPPED PICKLES FOR CRUNCH. ADD THE MIRCLE WHIP MAY TAKE MORE. JUST WORK WITH IT. THEN ADD THE ONION IF YOU LIKE. DONT PUT THE ONION IN UNTIL THE DAY YOU ARE GOING TO SERVE IT AS IT MAY MAKE THE SPREAD TASTE BITTER. I LEAVE THIS OUT. YOU CAN ALSO ADD SHREDDED CHEDDAR CHEESE AND BOILED EGGS. BUT I DONT LIKE THE EGGS IN IT. MAKE SURE IT IS KEPT REF. UNTIL READY TO SERVE. IF MAKING SANDWICHES UP FOR PARTY PUT A SMALL LAYER OF MIRCLE WHIP ON EACH PIECE OF BREAD SO THEY WILL NOT BE SOGGY. KEEP IN REF. UNTIL YOU ARE READY TO SERVE THEM. 2 LBS. OF BOLOGNA MAKES A LOT OF SANDWICHES.

DORISAL'S EASY PEANUT BUTTER FUDGE

My sister-in-law makes this and it is so simple and turns out real good.  DORISAL'S EASY PEANUT BUTTER FUDGE 2 CUPS SUGER 3/4 CUP MILK 4 TBSP.BUTTER 1 SMALL JAR OF PEANUT BUTTER 1 SMALL JAR OF MARSHMALLOW CREAM COOK UNTIL SOFT BALL STAGE ADD SMALL JAR OF PEANUT BUTTER AND A JAR OF MARSHMALLOW CREAM BEAT UNTIL THICK POUR IN A BUTTERED DISH LET COOL AND CUT

COCONUT DESSERT

1 cup all-purpose flour or can use self-rising but pat out good 2 tablespoons granulated sugar 1/2 cup cold butter or marg. 1/2 cup chopped pecans Filling 1 (8 ounce) package cream cheese, softened 1 cup confectioners' sugar 1 (12 ounce) container Cool Whip, thawed and divided 4 cups cold milk 3 (3.4 ounce) packages instant coconut cream pudding mix 1/2 cup flaked coconut, toasted Preheat oven to 325 degrees F. Grease a 13 x 9-inch baking dish. In a medium bowl, combine flour and sugar. Cut in butter until crumbly. Stir in pecans. Press into prepared baking dish. Bake for 20 to 25 minutes. Cool on a wire rack. In a small mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in one cup Cool Whip. Spread over the crust. In a separate bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set. Spread over cream cheese mixture. Top with remaining Cool Whip. Sprinkle with coconut. Refrigerate at least 6 hours before serving. This can be made with Blueberry pie filling or apple pie or cherry pie filling leaving out the puddings and coconut and milk but using all the other ings.

ORANGE DREAM FUDGE

3 cups white sugar 2/3 cup heavy cream 3/4 cup butter 1 (7 ounce) jar marshmallow creme 1 (11 ounce) package white chocolate chips 3 teaspoons orange extract 12 drops yellow food coloring 9 drops red food coloring Directions: 1. Grease a 9 x 13 inch pan. 2. In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside. 3. To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect. 4. Chill for 2 hours, or until firm, and cut into squares.

MAPLE NUT CREAM FUDGE

24 Oz. Almond Bark 2 Lbs. Light Brown Sugar 2 Sticks Of Butter 1 Large Can Of Carnation Cream 1 1/2 Tablespoons Maple Flavoring 1 Large Jar of Marshmallow Cream 1 Cup Chopped Nuts Mix the butter, brown sugar and cream together. Cream this good. Bring to a boil. Boil to a soft ball stage. Remove this from the heat.Then add the maple flavoring and the almond bark and marshmallow cream. Stir until this is thick. Then add the nuts. Put into a buttered pan and let cool . Cut.

SHUCK BEANS POPPING

Over the Thanksgiving holiday I had fixed some Shuck Beans for my brother-in-law. Here in the mountains it is a favorite during the Thanksgiving and Christmas holidays.We sat and had a good laugh at what I had done with them in the early years of my cooking.
 Now if you don't know what Shuck Beans are, they are dried garden beans. Most of us in the mountains have gardens during the summer. We take White Half Runner, Peanut Beans and the best ones Greasy Beans and dry them. You let them get full, pick them and wash them and let them dry good. Then you string them and break them up and spread them in a thin layer  on a piece of wood or sheetrock , etc.and put a sheer curtain over them to keep the bugs out and you lay them out in the sun for around 5 days to dry. They will change color from green to light tan and dry up to hardly nothing. You put them in zip lock bags and put them in the freezer until ready to fix. If you have garden beans that have dryed on the vine pick them off and make sure they are good and dryed and add to the ziplock bags. The more lose beans the better it makes them.
Now how to fix them. You take around 5 handfuls of them and put in a kettle over night and let them soak. This brings them back to the regular size. You wash them three times then put more water in them and put on the stove to cook. Let them cook around ten minutes and take them off and rinse them and then put back in the kettle to continue cooking. This takes around 5 hours or more until done and well worth the trouble. I put a big piece of jowl meat or salt bacon in mine with some cooking oil or lard. You have to watch them and not let them dry down and have to add more water to them until they are done cooking on medium heat. Don't put salt in them or any type dryed beans until almost done or they WILL NOT get done. Trust me. lol.
Now the part of what I done when I was first married.
We were having a church homecoming and everyone loves Shuck Beans so I decieded to fix some. I did not know much about them them so I put the whole bag full in the kettle because I thought that sure was not many beans. I put the water in them and then went in the living room and sit down. In a little while I saw smoke so I went in the kitchen to see where it was coming from. There was shuck beans all over the stove, in the floor and they just kept popping over the kettle. What a mess. lol. When I got finished I had enough beans for two big kettles.They have never let me live that down. That has been around 20 years ago and we still sit and giggle about it when I fix them. So make sure you know how many to put in that kettle.........Wish I had some now with a big piece of cornbread and a big onion.

SAUSAGE APPETIZERS

1 Roll of Bob Evans sausage
1 Pack of won-ton wrappers
1 Bottle of Ranch Dressing
1 Pack of Montanery Jack  or Chedder Cheese,  finely shredded

In a muffin pan put the won-ton wrappers in it. You will have to pleat them to get them to fit right. Bake until crispy. Let cool. In a pan fry and crumble the sausage, drain. Take the won-ton wrappers and put back in the muffin pan and put a spoonful of the sausage in them. Then add the ranch dressing. Next put the cheese on top. Put in oven until the cheese melts.

VANILLA WAFER SANDWICHES

1 Can of crushed pineapple, drained
1 Pack of 8oz. cream cheese, softened
1 Box of Vanilla Wafers
1 Medium container of Cool Whip
1 Bag of coconut
1 Cup of crushed pecans

In a bowl mix the drained crushed pineapple and cream cheese together. Add half of the pecans to this.Add about three Tablespoons of cool whip to this mixtue. Take and put a spoonful of this mixture between two vanilla wafers and then freeze them. Take them out of the freezer and roll them in cool whip and the coconut and rest of the nuts. Freeze this until ready to serve. You can also put all of the pecans in the mixture if you like.

CREAM DROP PEANUT BUTTER FUDGE

12 oz Old Fashioned Crème Drops 3/4 cup peanut butter (smooth or crunchy) In the microwave, melt the crème drops by running on high for 30 seconds and then heating at 15 second intervals until the candy can be stirred completely. Stir in peanut butter. Pour into an 8 or 9" pan which you have greased lightly. Allow to cool. Cut into squares.

SWEET POTATO CAKES

Have you ever had left over mashed potatoes and make up potato cakes with them. These are just like them but made out of sweet potatoes and are real good. 2 medium sweet potatoes, peeled and shredded 2 eggs, lightly beaten 1 1/2 Tablespoons of  brown sugar 3 Tablespoons flour 2 tsp.ground nutmeg 2 tsp. ground cinnamon 1/4 cup vegetable oil for frying Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to get as much of the potato liquid out as much as possible. Let the potatoes sit to release more liquid, then squeeze again. In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well. Heat oil in large heavy skillet to 375 deg. Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain. Can serve these with some sour cream.  If you shred the potatoes coarsely then the potato cake  will be more crisp. If you shred them fine, you will have potato cakes  which are browned on the outside and soft on the inside. Make sure to try to get as much liquid out of the potatoes as you can.. This helps in the crisping part.

SWEET POTATO BREAD

SWEET POTATO BREAD
1 3/4 cup flour
1 1/2 cups sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cups mashed cooked sweet potates
1/2 cup veg. oil
1/2 cup water
In a large bowl mix the first seven ingredients.
In another smaller bowl mix the eggs, potatoes, oil and water. Stir into
Dry ingredients just until this is moistened
Pour into 2 sprayed loaf pans or a sprayed bunt pan.
Bake at 350 for 45 minutes. Let cool for 10 minutes before flipping out of the pans.
Can make a powdered sugar glaze to spread on top of this or eat with some honey butter.

DANISH CHEESE CAKE SQUARES

DANISH CHEESE CAKE SQUARES
1 Can of Crescent Roll dough 8 count
1 8oz. Cream Cheese softened
1 egg, beaten
1 teaspoon  flour
1/2 cup sugar
1 teaspoon vanilla
1/2 cup pecans, chopped
1/2 cup sugar
1 teaspoon cinnamon

Spread crescent roll dough on a  sprayed cookie sheet lengthwise
Combine cream cheese, egg, flour, 1/2 cup sugar and vanilla
Beat until fluffy
Spread over dough
Reserve a few nuts to spread on top
Sprinkle combined nuts, cinnamon,  1/2 cup sugar over the cheese mixture
Fold ends of dough into center over filling
Sprinkle a few nuts on top
Bake in preheated oven on 350 for 1/2 hour. Watch and do not let burn. They will burn easy on top.
Cool . Can also use powdered sugar sprinkled over top of this or a powdered sugar glaze on top.

ROUND STEAK AND GOLDEN MUSHROOM SAUCE

1 large round steak
1 can of golden mushroom soup make sure it is the golden kind
1/2 soup can of water

Cut up steak about the size as the palm of your hand . Put in a sprayed 13 x 9 cake pan. Put a little water in the pan so it wont dry out while baking.  Put foil over this. Bake on 350 for around 30 minutes or until half done. Take out and mix the soup with the 1/2 can of water and pour over top and let finish baking. Or you can put the soup in it at the begaining of baking, but to me it drys out to much. Let finish baking until done. Keep covered with foil while baking.

CALDWELL GOULASHl

1 mediun onion, chopped
1 cup water
1 bag of shredded sharp cheddar cheese
1 lb. hamburger
12 oz. bag of egg noodles , small size
1 (15oz.) can of tomato sauce
3/8 cup butter

In a large skillet, chop up onion and brown lightly in oil.
Add hamburger and crumble, fry and then drain off grease
Add butter, tomato sauce and water
Stir until mixed.
Cover and let simmer for 25 minutes.
Add about 1/2 bag of egg noodles and stir
Cook over low heat until noodles are done
Put in a casserole dish and top with the bag of cheddar cheese
Place in over on 350 until the cheese is melted.
Serve with french or garlic bread.

AMISH PORK CHOPS

8 pork chops
1 cup ketchup
1 can of cream of celery soup
1/2 cup chopped onion
1 to 2 tablespoons worcestershire sauce

Preheat over to 275.
Mix the ketchup, soup, onion and worcestershire sauce and pour over the chops in a buttered casserole dish and bake for 2 hours or until done. Cover with foil or a glass lid. Don't let burn on top.

AMISH LETTUCE SALAD

1 head of lettuce, cut up
1 medium onion, chopped
3 hard boiled eggs
1/2 cup sour cream
1/4 cup sugar
1 teaspoon white vinegar
3/4 teaspoons salt or to your taste

Combine the sour cream and the sugar, mix and then add the vinegar and the salt. mix again. Pour this over the lettuce and onions and toss. Add the sliced or chopped boiled eggs. Ref. Serve cold.

AMISH RICE KRISPY CANDY

1 cup of dark karo syrup
1 cup of white sugar
1 cup of creamy peanut butter
6 cups of rice krispys
1 (6oz) pack of butterstoch chips
1 box of powdered sugar
1 can of coconut
Mix sugar and syrup in a 3 quart pan. Bring to a boil. Remove from heat and add peanut butter. Stir until tis melts, add rice krispys and then put into a buttered 13 x 9 pan. Mix butterstoch chips in a small pan over low heat. Stir until melted. Spread over candy. Cool until top is firm. Can also make up a powdered sugar glaze to put over this then add the coconut to the top of this. Cut into squares a little bigger than a carmel. Best if you use the canned coconut.

AMISH RECIPE SITES

http://www.amishrecipes.net/

AMISH CORNBREAD CHILLI DISH

1 (8 1/2oz.) pkg. Jiffy cornbread muffin mix
1 (4oz.) can of chopped green chilies, undrained
1/4 tsp. ground cumin
1/4 tsp. dried oregano
2 cups of mayonnaise
2 cups of sour cream
1 Enevlope Ranch Dressing Mix
2 (15oz.) cans of Pinto Beans, rinsed and drained
2 (15oz.) whole kernal corn, drained
3 medium tomatoes, chopped
1 cup green bell  peppers, chopped
1 cup of onion, chopped
2 cups of  shredded chedder cheese
1 pack of bacon, fried and crumbled
Or can use the bacon pieces located where the salad dressings are at Walmart. Next to the bacon bites.These are the real bacon pieces in a small plastic bag not the bottled kind.

Fix the cornbread according to instructions on the box.
Then stir in the cumin, oregano and chilies
Pour into a 8 inch baking dish or pan and bake on 350 for 20 minutes or until done. Don't let burn on top.
Let cool.

Next mix the mayonnaise, sour cream and ranch dressing mix.
Crumble half of the cornbread into a sprayed 13 x 9 inch pan. Put the mayo. and dressing mixture over this.
Next layer half of the beans, half of the corn and half of the tomatoes,
Half of the peppers, half of the onions, half of the bacon and half of the cheese over this. Repeat the layers beginning with the crumbeled cornbread, next the mayo mixture. Then the other vegs. and cheese.
Put in  ref. and chill for two hours. Serve chilled.

ANNIES RECIPES

http://www.anniesrecipes.com/

GOING TO THE AMISH

When I went down to Nashville, Tn. this fall my son took me to the Amish who live outside of Nashville. I had always heard of the Amish and have always wanted to go there. I can say one thing, they are the most friendly people I have ever met to not even know us. We went to several different houses to buy some of their goods. We went on the wrong day tho as they were not doing any baking.. I think they bake on Saturday. But they had some things to sell.
They have a place like a big flea market where they come to on Sat. and set up and sell their baked goods and candies and butter and etc. We missed this. I hope next time I can get to go to this. We did get some fresh big and I mean big brown eggs and candies . They had all kinds of apple butter and peach butter and jellys ,canned goods but as I can I did not need any of this. They had already sold their corn and garden stuff and just had mainly pumpkins.
The children were so nice. They were playing like we all used to do when growing up out in the yard. Now most kids just sit in the house in front of a tv and really don't know what real playing is. Some of them were taking care of the stores.
We bought some candy that was so good made out of rice krispies. I think they were called Snowball candy. One of the ladies told us how to make them and I will be posting a recipe I found that are like them. They are different and really good they are almost like a rice krispy bar but use coconut in them and peanut butter and are really crunchy.
We saw the men and women driving their buggys and it is a simple life and a good life. I thought they live almost like us except we do have electric and city water. We are country like them.We also have our gardens and can just like them. But we have cars and trucks and go different places in them where they don't.
One of the houses was having a stir off making molasses. I had always heard about this from my father-in-law. It was something to see and they were made fresh. We bought some of them but I sure wish now I had bought more of them. They came in a little tan jug. Not in a jar. Not any corn syrup added to them. I have made some of the best gingerbread biscuits out of it. The ladies let us taste a sample of them and they had the foam there also. I don't know what they do with it. They were straining it. If you get a chance go down and watch this. I was down there about Oct. the 8th. I will post some recipes I have of their candy and  main dishes.
I really did enjoy this. I hope to get to go back down in the spring when all the garden stuff is in.

LYDIA'S COOKED PEANUT BUTTER ROLL

One of my friends makes the best peanut -butter roll I have ever tasted. It is a job to make this as it takes a lot of know how. You can burn a mixer up fast if it is to thick. She uses a wooden spoon to beat hers with in the bowl but that is a lot of work. I just use my mixer and when it starts getting to hot I let it cool down for a minute or two. One thing for sure don't try to make this when it rains as it will not do right. We all love this for Christmas. Most people make this with powdered sugar and it is good but this is the real thing.

Peanut Butter Roll
2 1/2 cups Domino sugar, I sometimes use walmart brand but best to use  domino
1/2 cup water
1/2 cup white karo syrup
3 egg whites, beaten use a glass bowl ,to hot for a plastic one
1 jar of peter-pan peanut butter or jiff
 Cheaper peanut butter will make this to salty
In a kettle, mix the sugar, water and syrup on low to soft ball stage. Don't let scorch.
Take the syrup mixture and pour slowly over in the glass bowl with the beaten egg whites a little at a time. Keep beating as you pour this.When you have poured all of it into the bowl keep right on  beating it until it is no longer glassy looking this takes a pretty good while.
If using a wooden spoon your arm will really get tired.
Put some powdered sugar on a large piece of alum. foil paper or parchment paper or you can use the tuffware pie sheet, the white one, use about 3/4 cups of powdered sugar on this. Spead it out over the sheet. Leave a little more in the middle. Now take half of the mixture and pour in the center of this. It will be sticky. Put some of the powdered sugar on top of this and began rolling it out. This is the tricky part as it is sticky. When rolled out take your peanut butter and warm a little in the mircowave, not a lot or it will be soupy and to hot. If this happens let cool down a little  and spread all over the rolled out mixture. Began rolling up long way. Don't roll the alum. foil or paper in with the rolled powdered sugar roll. Not like rolling up a pumpkin roll where you roll up the paper with it. If it sticks put some powdered sugar on the part that sticks if not enough on the sheets. When rolled up , put this in the ref. until it is chilled. Do not put in the freezer part. I try to put some of the new glad wrap around it when I put it in the ref.and not use the alum foil. The glad wrap will let you shape it better into a roll and is more pretty. I twist each end of the wrap so it will stay in a nice roll, sometimes it wants to be sort of flat and not good and round.
 Now take the other half of the mixture and do the same. If using the tufferware pie sheet wash and dry it good and repeat. . Make sure it is dryed good or the powdered sugar will sure stick to it.
Use unflavored dental floss, or can use some fishing string to cut this or I use one of the silver guitar strings. To me this works best. This is a recipe that is so hard to write out , you just have to work with it. It is like making pie crusts. Sometimes you hit and sometimes you miss. It took me forever to learn how to do this right. lol. That is why I like to use the powdered sugar method most of the time. lol. But this one is the best.  At our dinners this is the kind every one looks for first. Makes me want to go make some now. It is just about Christmas time. Wonder how many calories there is to just one little piece. Oh well, we can all diet later.

MORE LIKE CHRISTMAS

Guess what it snowed Friday night. This is our first snow of the season and it is so pretty. I just wish it would have waited for Christmas. One of the things my kids would do was go look out and see if there was snow on Christmas morning. Altho it is pretty, it helps us with the water in the summer for our gardens when it is so hot and dry.
 I will never forget the time when there was a big snow on and we had what was called slate dumps, that is where the coal companys years ago dumped their slate I think from their coal. My son was out playing on one and he begain sliding and slide all the way down to the bottom into the creek . I still don't know how he got back up it , he said one of his cousins pushed him down. It was so steep and with snow on it, I just can't see a kid climbing back up it but he had the Lord on his side. I saw him come walking up the road and noticed how he was shaking. He was so cold he could not tell me what had happened until later. I got him warmed up and would you believe he never even got a cold, sore throat  or fever and he was soaking wet. I thank God today for watching over him and letting him live. Every time I see snow that comes back to my memory what happened to him. He was only around 8 at the time. He did not wont to go to the er. said the Lord was going to let him be alright and he was.
Hope everyone has a Merry Christmas and a Happy New Year.

PINEAPPLE CASSEROLE

1 (20 ounce) can pineapple tibits, drained


1 (8 ounce) can crushed pineapple with juice

3 tablespoons all-purpose flour

3/4 cup white sugar

1 1/2 cups shredded Cheddar cheese

1 2/3 cups crushed ritz crackers

3 tablespoons butter, melted

Directions

Preheat oven to 350 degrees

Combine the pineapple chunks and crushed pineapple with syrup. Mix together and pour into a 2 quart baking dish.

Mix together the flour and sugar, sprinkle evenly on top of pineapple. Cover with cheese, top cheese with cracker crumbs and drizzle melted butter on top.

Bake at 350 degrees F (175 degrees C) or 25 minutes. Allow to cool for 10 minutes and serve. Good served with pork chops, tenderloin or ham.

RASEBERRY CREAM CHEESE DELIGHTS

2 3oz. packs of raseberry jello
1 bag of frozen rasberrys    or
1 can of rasberry pie filling if you can find it
1 8oz. can of crushed pineapples, drained save juice
1/2 cup chopped pecans
2 cups of boiling water
Add boiling water to jello, then add the juice to cup and then fill rest of the way up to 1 cup mark with water. Mix,then add the pineapple  and rasberries or rasberry pie filling and the pecans. Mix good and put in a glass 2 quart square bowl and put in ref. until it gets firm.

Cream Cheese Topping:
1 8oz. cream cheese
1/2 cup sugar
1/2 cup sour cream
1/2 teaspoon vanilla
1/2 cup or a little more to your liking chopped pecans
Combine the cream cheese and sugar and beat. until smooth, then add the sour cream and vanilla and beat again until smooth. Put over top of jello layer. Then sprinkle pecans on top of this. let chill until ready to serve. keep ref.
If you like you can make a graham cracker crusts by using 2 packs of regular or honey grahams crackers. Not two boxes. Crush them up in a ziplock bag using a meat pounder or hammer. Then put about 1/2 stick of butter in this , spread out in pan and bake for 6 minutes. Let cool. Then add the jello filling. Make sure it is cool or the jello wont work right. Can also use the lucky if bite left  pie crust on it also.
2 cups of flour
2 sticks of blue bonnet, melted
3 Tablespoons of water
melt butter, add flour and water, stir, pat out in pan and bake for 10 minutes but watch closly as this will really burn easy and will taste scorched. let cool also.

LOUISE'S STRAWBERRY CAKE

Louise's Strawberry Cake
This recipe came from my neighbor and good friend. This is so good and different. I don't know if you can still find the Instant Strawberry Pudding or not. I know Walmart did carry it under their brand and Kroger did have it.

1 Box of Strawberry Cake Mix
3 Boxes of Instant Large Strawberry Pudding Mix
1 Medium Cool Whip

MIx cake mix up in a bowl according to instructions on box. Spray pan and Bake in a 9 x 13 pan for 30 minutes. Let cool. Punch holes in it..

Frosting:
Put Instant pudding in a bowl and add  the milk Make sure you read the directions I think it calls for three cups instead of two.. I add a cup extra. It  will just make more frosting. I think these may be small boxes if they are make sure you buy three. Put the pudding over all the  top and in the holes of cake.
Put the cool whip on top of cake. Keep ref.

THANKSGIVING AND THE MOP

While we were all sitting around talking this year after our Thanksgiving dinner we began telling about some of the crazy things we had done when we first got married. So they remembered what my husband done to me on one of our first Thanksgiving dinners.
Our family had met at our trailer for Thanksgiving dinner back in the 70's. We had just got married and being only 19 years old we were still kids. I had worked most of the time after school and on the weekends so I did not know nothing about cooking as my mom worked also and we really never cooked a lot of new things back then and we did not have Food TV network to teach use how to cook. It was just old time grub and mainly basic stuff.
Anyway we were having dinner at our house that year and my mom and dad and in-laws were all there helping cook. We were trying to get it all done before all of the rest of the crew landed in. lol.
My husband wanted a drink of cold water out of the fridge. So I gave him a glass and told him to pour some. I went on about doing what ever it was and he came back in the kitchen and said that the water tasted like Kool-Aid. I had cleaned the pitcher but it must have still left a taste in it so I told him to get the mop and just reclean it. I noticed he left the kitchen and never paid any attention to what he  did with the pitcher. My new Tupperware one. He was gone for a while and here he came back in the kitchen and said I can't get the mop down in the pitcher. Now what had he done, he had went outside, got my mop that I mop with and tried to stick it down in the pitcher to clean it. No he is not crazy, just did not know nothing about cooking or cleaning. It was my fault because the mop
I wanted him to use was my dish-mop which I had in my dishwater. They have never let us live that one down and that has been 30 years ago. So be carefual what you ask your husband to do in your kitchen. He still don't know how to cook, which he was always gone working in the coal mines during most of our marriage, and now is, To Over The Hill, to learn  lol. I think he can boil a egg and use the microwave and george foreman grill for a hamburger. Also fix a egg sandwich but that is about it. His excuse, if I learn how to cook now you will never do no cooking. Isn't that just like a man. Hay, I need a break sometime. But I still enjoy cooking and getting new recipes.

RAY'S CORN CASSEROLE

2 boxs of Jiffy Muffin Mix
1 Can of cream style corn use good kind
1 Can of whole kernal corn, drained
1 small can of green chiles, drained
1 Bag of Montanery Jack Cheese
Make up one box of Jiffy Mix and pour into a 7 x 11 x 2 inch deep pan
I think you can find these at Walmart or Kroger
Put the cream style corn in next
Put the chiles in next
Put the whole kerneal in next
Put the cheese over this
Then make up the other box of Jiffy Mix and pour over the cheese and bake for 30 minutes on 350.Watch and don't let top of it get two brown.

HOW TO BOIL A EGG

For all of those who don't know how to boil eggs. This is how you do it. After my daughter called Thanksgiving asking me why her eggs was cracking and the whites was coming out of the shell, she wanted to know what was wrong. So I told her. She had put the water on to boil. Then she put the eggs in. lol. Now I thought everyone knew that you do not put cold eggs in hot water. You put the eggs in a kettle of cold water, add some salt so the eggs will peel good then turn the stove on and boil them for 10 minutes or more to your liking. I guess she takes back after me asking my mom how to make a egg. lol.

RECIPE SITE

This is a new recipe site I found.
http://www.recipelion.com/

BUTTER PEACAN CAKE WITH CARAMEL FROSTING

This cake has been around for a long time in our family. We made it up and it is so moist and good. It is good at Thanksgiving or any other time.It is from boxed cake mix. It is hard now to find the butter pecan cake mix and also the caramel frosting. We can find the frosting at Food City or Food Lion I think. My son searched all around Nashville to find the frosting.

Butter Pecan Cake
1 box of Dunchan Hines Butter Pecan Cake Mix
Make this cake up according to instructions on box and put in two sprayed round cake pan. Bake on 350 for 30 minutes or until cake come away from pan. It should be done then , it will burn on top easy so watch it close. Make sure it is cool.

Caramel Frosting
1 can of Caramel Frosting

Put on sides and in between each layer don't spread this on to thick or you will not have enough frosting.
So very good........

NEW GIFT FOR US LADIES FOR CHRISTMAS

I found a new site that is making a coupon tote bag for all of us gals who do coupons. How many times do you get in a store and find something that is on sale that you never got the ad for and have to stop and dig and dig for your coupon for it.  You have to get out of the way of other shoppers and then they look at you like you might put someting in your purse. lol. when you put your coupons back in your purse. Believe me you can save money with coupons and get a lot of things free. That is why I can't wait each week to get my newsletters from savingwithamy or thebarginbuggy. Anyway this new site makes tote bags for your coupons and they are so pretty. I am planning on getting me one for Christmas from my hubby lol. I carry my coupons in a enevlope I got from vocal point that had some coupons in it and it is not thick as the coupon purses are. But anyway check this site out. I am not in no way promoting their site . I just found this and wanted to share it with you all maybe you can get you one for Christmas or a Birthday or etc. They are really nice. http://www.stylinbinders.blogspot.com/

ASPARGUS AND RED POTATOES

One of my sons friends made this and then gave him the recipe. It is so good. It calls for a lot of stuff but is worth it. It makes a large bowl full.

Aspargus and Red Potatoes

2 Bunchs of fresh aspargus
24 Small red potatoes
5 Tablespoons olive oil
2 Tablespoons minced garlic
11/2 Tablespoons red wine vinger
2 Tablespoons plain yogurt
1 1/2 Tablespoons brown mustard
2 Tablespoons capers
1 cup slivered almonds
Fresh rosemary optional
Fresh basil optional
Cut the tough ends of the aspargus off and cut rest in 1 inch pieces. Bring a 2 quart pot of water to a boil, add some salt and pepper. Drop the aspargus in and cook for 3 to 4 minutes. Remove the aspargus from the kettle and put in ice water to chill. Remove and lay on some paper towels. Cut the washed potatoes in half and put in the aspargus water. Boil for 8 to 10 minutes only until for tender. Put the potatoes to the side to cool.
In a skillet mix5 5 tablespoons of olive oil. the silvered almonds. The minced garlic and the rosemary sprigs until slightly brown. In a blender put 5 Tablespoons of olive oil , the yogurt and vinger and brown mustard and blend until smooth and creamy.
Put aspargus and potatoes in a large bowl and fold in blended sauce and the mixture of olive oil, rosemary and almonds. Add the capers if you like. I leave thse out.Gently blend until everything is mixed. Can be served warmed at room temp or cold. This is so very good.

APPLE CREAM CHEESE DIP

2 8oz. Packs of cream cheese, softened
1 Cup sugar
1 pk. Of finely shredded cheddar cheese
1 cup of red delicious apples, chopped
1/2 Cup pecan pieces, chopped ,toasted or glazed .
Can buy the glazed pecans that are out now in a bag. and chop them up. Mix all together adding the apples in last. Ref. Can use with fruits, or Town House crackers or Ritz.

APPLE AND CREAM CHEESE DESSERT

1/4 Cup butter or marg. melted
1 1/2 Graham cracker crumbs
1 14oz. Can of Eagle brand milk
1 Cup of sour cream
1/4 Cup lemon juice
1 16oz. Can of apple pie filling
1/4 Cup chopped walnuts
1 Tablespoon sugar
1/4 Teaspoons cinnamon
1/4 Teaspoon nutmeg
Prepare a greased 9 x 12 pan
In a bowl combine the melted butter and graham cracker crumbs. Evenly press the mixute in bottom of pan to form a crust. In another bowl blend together the sour cream , condensed milk and lemon juice. Spread this mixture over top of the graham cracker crusts. Spoon the pie filling over top of the cream layer. This might take two cans , to your liking. Bake for 25-30 minutes until set. Cool. Mix the walnuts, sugar, cinnamon, nutmeg in a small bowl, sprinkle over top of pie. Can serve this warm or cold. Keep ref.

BACON CHEESEBURGER CHICKEN

Hey all, here is a recipe that my son Stefen gave me, that he found recently and cooked for the family. The kids loved it and it was gone in minutes. If you like the bacon/cheese fries at OutBack Steakhouse, then you will love this dish.



Bacon Cheeseburger Chicken
2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)

Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

BAKED NOODLES AND BEEF

2 Lbs. lean ground beef, cooked and drained
1 Can of tomato soup
1 Can cream of celery soup
1 16oz. Pack of egg noodles, cooked and drained
8 Oz. pack of shredded cheddar cheese
1/2 Cup of diced onion
1/3 cup of brown sugar
Combine beef, onions and sugar. Spray baking dish. Layer the meat mixture, soup, noodles and cheese and bake on 350 for 30 mintues.
I like to use the small egg noodles.

BAKED PORK CHOPS

6 pork chops
1 cup of ketchup
1 can of celery soup
1/2 medium onion, chopped
1 to 2 Tablespoons of Worcestershire sauce
Wash chops good, butter or spray pan. Mix the ketchup, soup, onion and Worcestershire sauce together in a bowl and pour over top of the pork chops. Bake, covered on 350 for 1 hour or until done.

4 LAYER OREO ICE CREAM DESSERT

1st. layer:
24 Oreo's crushed
1/4 cup of melted butter or Parkey marg.
Mix crushed oreo's with butter or marg. Put in a 9 x 12 pan and freeze for 30 minutes.

2nd. layer:
1/2 gallon vanilla ice cream  softened
Put this over the cookie crust and freeze 30 minutes also.

3 rd. layer
1 can of Eagle Brand sweetened condensed milk
1/2 cup butter, softened
16 oz. of chocolate syrup
1 tsp. of vanilla
Put all of this in a kettle and bring to a boil . Watch or it will burn easy. Simmer for 5 minutes. Add the vanilla. Let cool a little then pour over the top of the ice cream. Let this freeze 30 minutes also.

4th. layer:
8 oz. of cool whip
1 cup of chopped pecans
Spread cool whip over the top of the choc. syrup layer. Then put the pecans on top of this and put back in freezer. Keep frozen until about ready to serve and sit out and let unthaw a little so you can cut it. you may add more cool whip if you like it a little thicker.

BBQ PORK STEAKS

3 or 4 Pork steaks
1 Small bottle of Italian dressing
Garlic powder
Meat tenderizer
BBQ Sauce
1 Stick of marg.
Wash the steaks good. Put the meat tenderizer on them and rub in. Add the garlic powder to your taste and rub in. Pour the dressing over them and let soak in ref. overnight in a bowl or ziplock bag. Take out of bag and Fry in a small amount of butter. When done take out of skillet. Put in a plate. Drain the juice out of the skillet. Put some bbq sauce on  both sides of  them and put back in skillet. Brown on both sides. Watch or they will burn easy. You do not have to use the bbq sauce if you don't like it. Use Cattlemans or Jack Daniels. Do not use the creamy dressing.

FRESH SALSA

4 large tomatoes, chopped
1 large green pepper, chopped
1/2 hot pepper, chopped
2 onions, chopped
2 garlics  chopped fine  fresh is best to use
1/2 bottle Italian dressing the thin kind
Mix together and keep ref. will keep for around 4 days. You can use less garlic but to me that is what makes it so good. Use with plain chips, or tortilla chips. Do not use the creamy Italian dressing.

CHICKEN AND CAGGAGE SOUP

3 Chicken breasts cooked, drained and cut up
4 Potatoes, diced
1/2 medium head of Cabbage, cut up in small chunks
3 medium onions , chopped
2 Carrots, sliced or diced
2 Cans of chicken broth
1 Stick of Blue bonnet marg.
Cook the chicken and then cut it up. Put in ref. in a bowl until ready to put in the vegs. In a kettle put all of the vegs. Add the butter and chicken broth. Let simmer for around 30 minutes or until vegs. are done but not mushy. Add the chicken the last 10 minutes so it will not be stringy. You can save the broth from the cooked chicken and use some of it but you still need to use at least one can of chicken broth for flavor. You can add more vegs. if you like and also more cooked chicken. This is enough to serve 4 or 5 people.

ANGIE'S POTATOES

This is another one of my friends recipes. I don't know where she got it from. As her husband is a minister they travel to different places and she gets new recipes.

Angies Potatoes
1 cup mayonnaise
1 lb. bacon, fried and crumbled
2 bags of shredded velvetta
4 large potatoes
Boil potatoes for 5 minutes, let cool and slice
Spray a long glass dish and lay sliced potatoes in it.
Add the bacon, then the mayo and stir it thru the potatoes
Then add the shredded cheese and bake for 15 minutes or
Until cheese is melted and potatoes are done. Do not let it get brown on top as it ruins the taste.

PEANUT BUTTER SPREAD

This is one of the old time recipes for a quick sandwich or as a dip. Some people even eat this with biscuits or on Ritz crackers. .

Peanut Butter Spread
1 cup peatnut butter smooth or crunchy I like Peter Pan
1/2 cup clear Karo syrup
1/2 cup marshmallow cream
Mix all together and if it is to thick add some more syrup to it. You just have to work with this to get it how you like it. You also can use the dark Karo syrup.

You can also take dark Karo syrup or maple flavored pancake syrup  and mix in with softened butter and eat this with  a biscuit for breakfast. One of the old timer recipes.

HOW TO MAKE A EGG

While sitting eating my egg biscuit my mind goes back to when I first got married and I called my mom to ask her how to make a egg. Her reply, I don't know. Now my mom being a christian and the wife of a preacher sure would not lie. I ask her what do you mean by that and she said the chicken makes the eggs and I have never made one. lol.
When my daughter got married she ask her husband would he like a egg sandwich. Yes, he said. So she made him one our way. He did not know what to think. He had been used to eat scrambled eggs on light bread for a sandwich. So there are many ways to make a egg sandwich. Our way is you take a large egg and beat it up in a bowl. Add salt and pepper and have a small skillet with about one tablespoon of oil in it and you add the egg to this on low and let it cook and then flip it over to the other side and let it cook but don't let it get brown as it will sure ruian the taste. Put it on sandwich bread with Miracle Whip of course. Now that is a egg sandwich.
My husband loves a slice of cheese on his. Now me, I love to put a egg in a skillet like I am going to fry it and burst the yellow and let it fry until the yellow is done and then flip it over on the other side and let it fry until it it done and add black pepper to it, the more the better and put between a home-made biscuit or a frozen Grand Biscuit that has been baked. Nothing like it with a hot cup of coffee.
I just wish I could  make biscuits like McDonalad's does. I don't know if it is the butter they use or what , I have tried and tried to get that flavor and get mine to come out thick like theirs are but just can't do it altho I have been baking biscuits for around 30 years. lol.
Boy I wish I had some of those good ole fresh brown eggs like you could get years ago now that was a good egg.
Now if you can't cook like my husband he has learned how to fix a egg in the microwave for a sandwich. Just beat up a egg, salt and pepper it. Put it in one of the small round sterfoam bowls and cook for 1 minute and put on bread. That is his way. It is pretty good with cheese added. Just adjust the time for your microwave so it will be done.. Don't overcook it or you will be eating rubber. No it does not stick to  the bowl.

THANKSGIVING AND MY GRAND-DOG

After losing my grand-dog last week I am still so sad. It just don't seem real to me that he is gone. He was a black lab and one of the biggest babies going. If he could talk he would have been almost human. Everytime you came around he came running wanting you to pat his head and play. Oh, yea, he loved UK. He loved to play basketball with his little UK ball. He was buried with it and his little toys. We were told that most black dogs get cancer. I did not know that because he was only 7 years old and we had raised him from a puppy. He had a large mass in his lungs.
A few years back my other grand-dog, Dartang, a little yorkie now gone thought he would have his own Thanksgiving dinner. My son had went to some friends house for dinner and they had to much turkey left so they gave it to him to bring home. He brought his dishes back and sit them in the kitchen nook and laid the turkey in a ziplock bag on the table also. Well he forgot the turkey and went and laid down. He heard his poodle barking at the bedroom door of course telling on Dartang. When he got up oh boy what a mess. There was turkey all the way from the living room to the kitchen . Dartang was sitting there having his Thanksgiving dinner and boy was my son mad. But it was his fault. lol. Now how did a little yorkie get up in a chair and climb on a table. Still don't know. But he did. Of course Cody just had to tell but I bet he had some to. What a mess to clean up on beige carpet. Now another story is about some blueberry muffins. My son came in and left his bag with some blueberry muffins that were expensive to buy sitting on top of his coffee table. I think this time he left and went somewhere. When he got back there was blueberry everywhere. On the couch , the floor ,on the dogs. This time it was worse because they took a direaha that would not end. So this Thanksgiving remember your dogs and get them a treat also because it may be the last one you may have with them. Patch was always standing at the door sniffing the good smells of cooking and waiting for that big turkey leg. Maybe him and Dartang can have dinner this year in dogie heaven together.

AUNT GEARL'S CHICKEN DISH

This recipe has a lot of calories. As you can see we cook the old time way and use marg. or butter. My aunt made this recipe up and it is so good. We take it to our homecomings.

Aunt Gearl's Chicken

4 chicken breasts, baked
1/2 to 1 lb. bacon
1 stick of marg. We use Blue Bonnet
1 small head of cabbage

Using a glass baking dish, spray it. Lay the breasts in dish or can use tenders.  Do not over-bake chicken as it will be tough. If to thick, slice them in half , long way.Cut the cabbage in small chunks. Put the uncooked bacon or can use the cooked kind over the cabbage. Slice the marg. over top of all of this. Put alum. foil on top of this and bake until cabbage is done around 40 minutes. Or just test to see if cabbage is tender. At the end take foil off to brown bacon. But watch good or it burns fast.

ANGIES PARTY DIP

This is another recipe from Angie. It is for a dip. Can use this on crackers or Ritz crackers, or Ruffles chips. This is simple to make.

Bacon, fried and crumbled
Sweet pickles, chopped
Tomato, diced
Onion, diced
Sweet pepper, diced
Miracle whip or mayonnaise

Mix all together in bowl and add Miracle Whip or Mayo. Keep ref.

ANGIE'S CHICKEN ALFREDO DISH

Angie's Chicken Alfredo Dish
1 /2 Bag of small egg noodles
1 1/2 Jars of RAGU Alfredo sauce
4 or 5 chicken tenders or three large breasts, cooked and drained
Cook noodles, drain
Add the Ragu Alfredo sauce to noodles

Cut the chicken up and add to this
Cook on medium heat, watch or will burn easy
Can add a small amount of water to this while cooking if to thick.Watch as it will burn easy.

AMY'S FRUIT SALAD FROM SHOWER

Amy's wedding fruit salad
4 oz. cream cheese, softened
1 large box instant french vanilla pudding
1 small cool whip
1 can of mandrian oranges, drained
Green and red grapes
Strawberries
Pineapple tidbits

 Mix vanilla pudding with cream cheese. Do not add milk to this, use dry mixture. Then add a small amout of cool whip and mix well. Then add the fruits and ref. When making this you can add more cool whip to your taste. Can also add more cream cheese. Just work with it. Keep ref.

LOU'S NEW CHICKEN CASSEROLE

One of my friends gave me her new recipe of a chicken casserole. It is different from the one I make so maybe you all would like this one.

Lou's Chicken Casserole

4 chicken breasts cooked or can use chicken tenders , etc.
2 cans of Campbell's cream of chicken soup
1 can of chicken broth
1 box of Stovetop stuffing
1 stick of butter
3 medium onions, chopped
1 or 2 bags of shredded cheddar cheese

Use a 9 x 12 pan. I like to use a glass , don't like to leave anything in metal overnight.
Cook chicken and you can save the broth if you do not have a can of chicken broth. In a bowl pour both cans of cream of chicken soup or if you like, you  can use a can of cream of mushroom and one can of cream of chicken soup.. Add enough broth to make it soupy. In bottom of pan put the shredded chicken , I just tear if apart so it is not in big chunks. If breasts are real big you can pound them out so they are not so thick. Then add the soup mixture. Next add the layer of chopped onions. Then put the cheese over this. May take two packs, ever how much cheese you like. Then make up the Stovetop dressing according to instructions on box. I think you use a stick of butter. Put this all over the top of the cheese. Put foil over this and bake around 30 minutes on 350. Don't let it burn on top. You will see it bubbling. Don't let it over- bake or it will be to dry. I just bake until it bubbles and onions are done. Keep leftovers ref.

A NO-BAKE PEANUT BUTTER PIE RECIPE

Here is a recipe that my son gave me that is a no fail peanut butter pie. Please make sure that you use name brand peanut butter like Peter Pan and also brand name cream cheese like Philadelphia.

Ingredients:
1 cup of peanut butter (creamy or crunchy)
1 cup of powdered sugar
1 8oz bowl of cool whip
1 8 oz box of cream cheese (softened)
1 graham cracker crust

Directions:
Mix all the ingredents in a bowl on medium speed with an electric mixer and pour into the graham cracker crust. Freeze the pie for about an hour and then move to the refrigerator. Pie will be ready to eat.

This a great quick fix recipe for any occasion.

WELCOME TO MY NEW BLOG

Hey all,

I just wanna welcome all of you to my new blog on the web. After many years of collecting and sharing recipes, I felt it was time to make a place to share them with everyone. I am avid cook and love finding new recipes and ways to improve upon my cooking skills. Also you will find in my blog many different shopping tips and tricks that I have found to save  a great deal of money for the average american family. You find links and other stuff throughout the blog. Feel free to contact me or make any suggestions.

KyCookingLady