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.