CORN FRITTERS

3 1/2 Cups Flour
1 Teaspoon Sea Salt
5 Eggs

2/3 Cup Milk
3 3/4 Cups Yellow Corn Kernels (canned) drained
2 Tablespoons Butter, melted plus more for frying
Preheat oven to 350. In a medium bowl combine flour and salt. Add the eggs, milk, corn and melted butter and fold until completely moistened. They will be lumpy. Place a large saute pan over medium heat. Add just enough melted butter or marg. to cover the bottom of the pan and drop the corn batter by tablespoons full into the hot butter. Fry until brown on both sides and then put on a cookie sheet and put in oven to keep warm until you fry all of them. Cool slightly before serving. Can be used to dip in soups.

SPICED CIDER

1 Gallon Apple Cider
1 Cup Orange Juice
1 Tablespoon Lemon Juice
3 Cinnamon Sticks
1 Teaspoon Allspice
1 Teaspoon Ground Cloves
Sugar to taste

Mix the cider, the juices, the cinnamon sticks, the allspice and the cloves together. Taste and see if you like more sugar in it. Bring to a boil and simmer for 5-8 minutes. Strain and serve hot.

O HENRY CANDY

2 Cups Granulated Sugar
1 Cup Light Corn Syrup
1 Cup Water
3/4 Cup Peanut Butter

Combine over heat, stirring until sugar is dissolved. Cook until it reaches the hard boil stage(265 degrees). Let cool, then add peanut butter. Stir, then shape into rolls 3/4 inch thick and 1 inch long. Set aside.
1 Cup Light Corn Syrup
1/2 Cup Brown Sugar
2 Lbs. Peanuts, chopped fine
8 oz. Dipping Chocolate
Cook the sugar and corn syrup together until it reaches the hard boil stage (265 degrees). Dip the above candy into this mixture. Then roll in peanuts while still hot. Melt the dipping chocolate and put the rolls in this and then put on wax paper until cool.

STRAWBERRY APPLE DESSERT

1 Cup Crushed Pineapple
1 Cup Pineapple Juice plus wate
1 Large Box Strawberry Jello
2 Large Apples Cut Up

1/2 Cup Chopped Walnuts
11/2 Cups Whipped Cream
Drain crushed pineapple. Heat juice and water to boiling. Dissolve jello in this and cool  until partly set. Fold in apples, pineapple and walnuts. Fold in whipped cream. Pour into dish and chill until set.

BAKED HAMBURGERS

2 Lb. Ground Chuck
1 Cup Water
1/2 Cup Ketchup
2 Tablespoons Mustard
2 Tablespoons Vinegar
1/2 Cup Brown Sugar

3/4 Teaspoon Salt

In a medium bowl mix all the ing. together except the ground chuck. Spray a 13 x 9 cake pan or glass dish. Pour the mixture over the patties and bake on 350 for 45 minutes. Serve on a toasted bun with onion rings.

ONION RINGS

1 Cup Pancake Mix
1 Egg 
1 Tablespoon Veg. Oil
1 Chicken Bouillon Cube
1/2 Cup Boiling Water
1 Inch Cooking Oil
3 Peeled and Sliced Onions
Dissolve bouillon cube in boiling water and cool. Beat together pancake mix, egg and oil. Add cooled bouillon mixture. Dip onion rings, one at a time into the batter. Drain the rings for a minute before you put them in the heated oil. Fry just until they are golden brown. Dark brown will taste scorched.

ONION PATTIES

3/4 Cup Flour
1 Teaspoon Salt
Dash of Pepper

2 Teaspoons Baking Powder
1 Tablespoon Corn Meal
1 Tablespoons Sugar
2/3 Cup Milk
2 1/2 Cups Chopped Onions

In a medium bowl mix all the ings. together and form into patties. Fry in a little bit of oil. Can mix in some garlic powder or hot pepper flakes if you like. Cook on medium heat until golden and serve warm.

PEPPERMINT BARK CANDY

I love peppermin bark candy. It is one of my favorites at Christmas time and is so easy to make.

2 Lbs. White Candy Melts (if you can find white) or White Chocolate
12 Large Candy Canes, crushed
1/2 Teaspoon Peppermint Extract

Line a 11 x 17 baking sheet with parchment paper and set aside.
Melt the candy melts in a double boiler over medium heat. Stir until the chocolate is melt. Can also melt this in the microwave but don't let it scorch. Place the candy canes in a ziplock bag and crush with a rolling pin or hammer. Take the melted candy melts off the heat and add the peppermint extract and then add the candy cane pieces. Stir good. Pour this out ont he parchment papper and smooth out evenly. Ref. until it is firm around 25 minutes. Break into pieces.

EASY TOFFEE SQUARES

1/2 Cup Pecans or Almonds, coarsely chopped
1 Cup Butter
1 Cup Sugar
1 Tablespoon Light Corn Syrup
3 Tablespoons Water
3/4 Cup Semi-sweet Chocolate Chips
1 Teaspoon Shortening
1/2 Cup Almonds or Pecans, finely chopped for the topping

Line a 9 x 13 cake pan with foil and let it hand over the two ends to make a handle. Sprinkle the coarsely chopped nuts in the pan. Butter the sides of a heavey 2 quart sauce pan. Melt 1 cup of butter in the pan over medium heat. Add sugar, corn syrup and water. Stir until boiling. Clip the candy thermometer on the side of the pand and watch until it reaches 290. This takes around 15 minutes. Keep a watch on this the last 5 minutes at it goes up quick. Pour over the nuts in the pan. Let this stand for 8 minutes. In a smaller saucepan add the shortening and chocolate chips. Cook on medium until this melts. Stir to combine the shortening and chips. Drizzle this over the toffee in the pan. Sprinle with the finely chopped nuts if you like. Chill. Lift out of pan with the handles. Break or cut into squares. Keep in a tightly closed container.

CRANBERY CAKE WITH RICH BUTTER SAUCE

2 Cup All-purpose Flour
1 Cup Sugar
2 Teaspoons Baking Powder

1/2 Teaspoon Salt
2 Cups Whole Fresh Cranberries
1 Cup Milk
3 Tablespoons Butter, melted

Butter Sauce:

1/2 Cup Butter
1 Cup Sugar
3/4 Cup Heavy Cream

Preheat the oven to 350 and spray a 8 x 8 pan and sit this aside. Sift together the flour, baking powder, sugar and salt. Add the cranberries and milk and melted butter. Mix well and pour into the pan. Bake on 350 for 45 minutes. Remove to a wire rack to cool.

Butter Sauce:

Melt the butter in a small kettle. Add the cream and sugar. Bring this to a boil and let this cook for 1 minute. Pour into a gravy boat. Slice the cake and pour the hot butter sauce over each slice. This is so good you might want to make a double batch of this.

HOT CHICKEN DIP

3-4 Chicken Breasts, cooked and shredded
8 Oz. Ranch Dressing
2 (8) Oz. Cream Cheese, softened
8 Oz. Hot Sauce, or Wing Sauce
21/2 Cups Chedder Cheese, shredded leave some for the top
Cook and then shred the chicken breast. In a medium bowl mix the cream cheese, the dressing and the sauce and 1 cup of the cheddar cheese. Then add the chicken to the mixture and mix this gently or by hand. Spray a 8 x 8 baking dish and pour in. Sprinkle the rest of the cheese on top and bake on 350 for 30 minutes. Can cover the top with sprayed alum. foil to keep the cheese from getting hard. Serve with tortilla chips.

CHICKEN PUFFS

4 Oz. Cream Cheese
1 Teaspoon Garlic Powder
1/2 Cup Cooked Shredded Chicken
2 Cans Crescent Rolls

Let the cream cheese get soft. Then in a medium bowl mix the cream cheese and garlic and chicken. Unroll the rolls and cut each of the triangles into two pieces instead of one. 2 triangles are attached making a big square just cut from there following the perforation and then make another cut from the corners making 4 pieces. Place a teaspoon of the chicken filling in the center of each piece and fold all the corners over. Spray a cookie sheet and place them on it. Space them out and bake on 350 for 12-15 minutes. Watch the bottom of them and don't let burn. Will make around 32. Can dip these in ranch dressing or blue cheese dressing.

SAME SIZE CUPCAKES EVERY TIME

If you are like me you always wind up with different sized cupcakes. I just can't seem to judge the same amout of batter in each cupcake liner. But if you will use a round ice cream scoop you will get the same amount of batter in each liner.

LIKE NEW SPATULA

Do you have a favorite spatula and it has been used and used and used but you just can't seem to give it up. Then take the scissors and trim it about 1/4 inch on both sides. It wil then be like new and will scrape better.

BUTTERSCOTCH AMISH BREAD

1 Cup Amish Friendship Bread Starter
3 Eggs
3/4 Cup Oil
1/2 Cup Milk
1 Cup Sugar
1 Teaspoon Vanilla Extract
2 Cups Self-Rising Flour
1 Teaspoon Baking Soda
1 Large Box (5.1)oz. Instant Butterscotch Pudding Mix
1 Cup Butterscotch Chips

Preheat oven to 350.  In a medium bowl mix the starter, eggs, oil, milk, sugar and vanilla until it is all combined good. In another large bowl mix with a spoon the pudding and flour together. Gently add the starter mixture to the flour mixture mixing just enough for it to come together. Gently stir in the butterscotch chips. Spray two loaf pans and divide the batter between both of them. Bake on 350 for 40-45  minutes. Let cool in pan 10 minutes before removing. If bread is wrapped up in plastic wrap it will keep for 1 week. You can also make this in 1 bunt pan.

CHICKEN BROCCOLI SOUP

1 Cup Uncooked Chicken (cut into small pieces)
1 Can Chicken Broth
1 Lb. Broccoli
2 Potatoes, peeled and cubed

Cheese Mix:
1 Cube Butter or Marg.
1 Teaspoon Chicken Bullion
1 Cup Milk
1 Lb. Velvetta Cheese
1/2 Teaspoon Red Pepper Flakes, can leave this out

Simmer chicken in broth for 15 minutes or until done. Add broccoli and potatoes and simmer 8 more minutes. In a medium saucepan on low heat melt the butter, bullion, milk and cheese together. Mix sauce with vegs. and chicken. Do not drain broth. You can leave out the potatoes if you like.

EASY CHILI DIP

11/2 Boxes Cream Cheese
1 Can Armor Chilli without beans


Put chili and cream cheese in a small sauce pan on medium heat. Stir until cream cheese is completel melted into the chili. Serve with Fritos corn chips. Can use the chili with beans if you like.

CROCKPOT LIL SMOKIES

2-3 Packs Little Smokies
1 Bottle Sweet Baby Rays BBQ Sauce
2-3 Heaping Spoonfulls Grape Jelly


Combine all the ings. in a crock-pot. Cover and simmer on low for 3 hours.

INSIDE OUT PANINI

1 Loaf French Bread
4 Oz. Cream Cheese
1/2 Lb. Turkey or Ham
6 Slices Bacon, cooked
4-5 Slices Provolone Cheese
2 Tablespoons Butter or Marg.
1 Pack Ranch Dressing Mix
1 Cup Buttermilk
1 Cup Mayo
Lettuce
Tomato
Onion
Avocado
Pickles
Ranch Dressing
Mustard
Mayo

Make up your dressing using the ranch dressing dry mix with 1 cup of buttermilk and 1 cup mayo. Then split the french loaf in half. Turn the bread inside out. Put cream cheese on both hard parts of the bread. Add the turkey and ham or just the turkey and bacon and cheese. Put both parts together. Soft sides on the outside. Smash this as flat as you can. Cut into thirds and place on a heated panini or george foreman grill. Press firmly. Heat this until the bread turns golden brown and the cheese is melted. Remove. Lift up the top half and add the ranch dressing,tomato, onion, lettuce and etc. and any other ings. you like. Serve with chips or frys. Or can dip sandwich in the ranch dressing on the side.

EASY WAY TO MELT CHOC.

Have you tried different ways to melt choc. and still it gets hard faster than you can use it. If you have a cast iron skillet pour the choc. chips in it or if you have a large square of chocolate, chop it up and put in the skillet. Turn your stove on low or on 1. As it begans to melt make sure you start stirring good or it will scorch. This way it is much smoother than in the microwave. A heavy skillet will do if you don't have a cast iron skillet.

WHOPPER MALTED CAKE

1 Box White Cake Mix
1/2 Cup Chocolate Malt Powder or Ovaltine
1 Cup Malted Milk Balls, chopped
Prepare the cake according to directions for 2 round layers. Add the malted milk and chopped or crushed whoppers.  Spray 2 round cake pans and pour batter in them. Shake good. Bake for 30 minutes on 350. Cool for 10 minutes in pans and then put on racks.

Frosting:

3/4 Cup Butter
1 Tespoon Vanilla
1/2 Cup Cocoa Powder
3/4 Cup Heavy Whipping Cream
1/2 Cup Malted Milk Powder
16 Oz. Powdered Sugar
1 Cup Whoppers, chopped


In large mixing bowl, beat butter and vanilla. In separate bowl, stir together malt powder and cocoa. Add to butter, beat on medium speed. Add whipping cream and beat on low until mixed in well. Add powdered sugar. Beat again. Place Put a cake layer on a plater and frost. Top with 1/3 cup chopped whoppers, kind of press into frosting a little bit so it will be easier to top with 2nd cake. Place 2nd layer on top, frost top and sides of cake. Put remaining whoppers on top.

Quick Frosting:

2 Containers of Chocolate Frosting
1/4 Cup Malted Powder
1/2 Cup Whoppers, crushed

Add the malted powder to the frosting. Then add 1/2 cup crushed Whoppers to the mixture. Frost cake layers and put 1/4 cup crushed Whoppers on top.
 

QUICK AND EASY BREADSTICKS

3 Cups Warm Water
2 Tablespoons Yeast
2 Tablespoons Sugar
2 Teaspoons Salt
6-7 Cups Bread Flour, only use bread flour for these


Preheat the oven to 450 or 500. Mix yeast and water in mixer, let sit for 5 mintues. Add the sugar and salt and 2 cups flour. Mix, then add 2 more cups flour. Best to use a total of 6 1/2 cups flour. Mix for 4 minutes using your bread hook on your mixer or can even mix this up by hand. Brush some melted butter or olive oil on the bottom of a 10 x 15 sheet cake pan. Put some flour on your hand and take mixture out of the bowl and put on the sheetcake pan. You can either roll it out or just pat it out with your hands. Next brush the topping on them. When ready to bake cut them before you bake them with a butter knife this will not scrape the pan. Or can just cut them when you take them out. Bake on 450 for 15 minutes.

Topping:
6 Tablespoons butter (or 3 of butter and 3 of olive oil)
4 Tablespoons Parmesan Cheese
Garlic Salt to your liking
Parsley to your liking
1 Bag Shredded Chedder/Jack Cheese

Melt the butter and olive oil or just the butter and add the parmesan cheese, garlic salt and parsley. Taste to see if you have enough to your likeing. Brush on the dough. Then when these are about done spread the cheese on top. Do not let the cheese get to brown as it will get hard.

OLD TIME HOOTNANNYS

1 Stick Butter or Marg.
6 Eggs
1 Cup Milk
1/2 Teaspoon Salt
1 Cup Flour

Toppings:
Powdered Sugar
Jams
Syrup

Preheat the oven to 450. Place 1 stick of butter or marg. in a 9 x 13 glass pan. Put in the oven and melt the butter. Remove pan from the oven once it it melted and is starting to bubble. Beat the eggs in a medium bowl and add the milk and salt. Add the flour a little at a time and mix well. Pour the mixture in the pan over all the butter. Do not mix this. Can just stir a little with a fork. Bake for 12-15 minutes or until it is puffed and light brown.
Cut into squares and serve with jam or powdered sugar or syrup on top of each serving.

MEXICAN CORN DIP

1 Tablespoon Butter or Marg.
2/3 Cup Real Bacon BIts
1 Box(8)oz. Cream Cheese, softened

1 Cup (8)oz. Sour Cream
1/4 Cup Mayonaise
2 Garlic Cloves, minced
1/4 Teaspoon Hot Peppr Sauce
1/8 Teaspoon Chipolte Chile Pepper Powder
1 Can (15)oz. Whole Kernel Corn, drained or 2 cups Frozen Corn, thawed and drained.
Melt butter in frying pan. Add bacon bits, cook til they sizzle a bit, let sit for a minute. Don't drain. In mixing bowl, combine 1st 5 ingredients. Stir in corn and bacon, then add chipolte pepper--slowly to test spice. Refrigerate for several hours. Enjoy with any of the following: Fresh Veggies, Ritz or other crackers, Fritos, or Tortilla Chips.


 

CRUSH CHERRY LIMEAIDE PUNCH

1 Gallon Minute Maid Cherry Limeade

1 (2) Liter Bottle Cherry Crush Soda
1/2 Cup Fresh Squeezed Lime Juice
Sliced Limes


Freeze the cherry limeade in a gallon sized ziplock bag overnight. May need 2 bags. Two hours before you need to serve the punch take out of freezer and put in the punch bowl. When ready to serve pour the cherry crush pop and lime juice over the limeade. Sitr and break apart. Slice a lime and let float on top of punch.

MACARONI SALAD

2 Cups Uncooked Macaroni
3 Hard Boiled Eggs, chopped
1 Small Onion, chopped
3 Stalks Celery, chopped
1 Small Red Pepper, seeded and chopped
2 Cups Miracle Whip
2 Tablespoons Dill Pickle Relish
3 Tablespoons Prepared Yellow Mustard
3/4 Cup White Sugar
21/4 Teaspoons White Vinegar
1/4 Teaspoon Salt
3/4 Teaspoon Celery Seed

Bring a medium pot of salted water to a boil. Add the macaroni and cook until tender. Drain and run cold water over macaroni and drain again and then let cool. In a large bowl stir together the eggs, onion, celery, red pepper and pickle relish. In a small bowl stir together the salad dressing, sugar, salt, vinegar, mustard and celery seed. Pour over the vegs. and macaroni until well blended. Cover and chill for 1 hour before serving. Keep ref.

TOFFEE BROWNIE TRIFLE

1 Box Fudge Brownie Mix (13 x 9 size)
1 Small Box Instant Cheesecake or Vanilla Pudding
1 Small Box Instant White Choc. Pudding
1(12)oz. Cool Whip
3 Heath Bar Candy, chopped

Bake the brownies according to directions. Let cool. In a medium bowl mix the instant cheesecake or vanilla pudiing according to directions. In another bowl beat the whie choc. pudding acording to directions. Let stand for 2 mintues and then fold in 3/4 cup cool whip into each bowl and mix lightly. Take the cold brownies and cut into 1 inch cubes. In a trifle bowl put a layer of brownies on the bottom. Add a layer of cheesecake or vanilla pudding. Then add another layer of brownies. Then add a layer of white choc. pudding. Then put a layer of crushed heath bars. Repeat layers and put cool whip on top and some crushed heath bars. Ref. 11.2 hours before serving. Keep ref.

CARAMEL APPLE PIE TRIFLE

3 Tablespoons Butter or Marg.
4 Cups Tart Apples (5) chopped and peeled
1 Cup Walnuts, Chopped
1/2 Packed Brown Sugar
1 Teaspoon Apple Pie Spice, divided
1 Box(8)oz. Cream Cheese, softened
1 Jar(12)oz. Caramel Ice Cream Topping, divided
1(12)oz. Cool Whip
2 Loaves Pound Cake, cut in 1 inch cubes

In a skillet on medium melt the butter. Stir in the walnuts, brown sugar, and 1/2 teaspoon apple pie spice. Cook and stir for 8 minutes until the apples are tender. Cool. In a large bowl beat the cream cheese until smooth. Add the remaining apple pie spice and add 1/2 cup caramel ice cream topping. Fold in 2 cups cool whip. In a trifle bowl, layer a layer of pound cake, then a layer of cream cheese mixture, and then a layer of apple mixture. Repet twice and then put the rest of the cool whip on top and then drizzle the caramel ice cream topping over this. Can put some more apple pie spice over the caramel. Ref. for 11/2 hours before serving. Keep ref.

BACON FRIED CABBAGE

1 Medium Cabbage Head
1 Medium Onion, sliced
4 Cloves Garlic, minced
6 Slices Bacon, chopped and fried
Seasoned Salt and Pepper

In a skillet fry the cut up bacon and remove from the grease. Save the grease. Cut up the cabbage in medium sized pieces. Slice or chop the onion. Mince the garlic. Put the cabbage and onion and garlic in the hot bacon grease. Add the cooked bacon. Then add the salt and pepper. Do not use a lot of salt as the bacon grease is salty. Might need to add a little cooking oil along with the grease. Fry this down but do not let it scorch. I don't like mine brown. Serve with cornbread.

2 Cans(15)oz.  Bush's Turnip Greens, chopped and drained
Salt and Pepper
1 (10)oz. Can Mushroom Soup
1 Cup Mayonnaise
3 Tablespoons Wine Vinegar
4 Eggs, slightly beaten
1 Bag Shredded Cheddar Cheese
Bread Crumbs

Drain the greens and mix everything together in a medium bowl. Pour into a 13 x 9 sprayed glass pan. Sprinkle cheese over top and then sprinkle with bread crumbs. Bake on 350 for 1 hour.

CUCUMBER CREAM - CHEESE APPETIZERS

2 Cucumbers, peeled and sliced in rounds
1 Envelope Good Seasons Italian Dressing Mix
1 Loaf Miniature Party Rye Rounds, found in deli section
1 (8)oz. Cream Cheese
Seasoned Salt

Let the cream cheese get soft and pour 1/2 pack on the dressing mix into the cream cheese. Taste. If not enough flavor then use the whole pack. Put a layer of cream cheese on the rye bread. Lay a cucumber round on top of the cream cheese and sprinkle a small amount of sesoned salt on top or just a pinch of regular salt. Do not make up until ready to serve as the bread will get soggy.

BANANA-STRAWBERRY PIE

1 Baked Pie Crust , cooled
1 Large Box Cook and Serve Vanilla Pudding, made up
3 Ripe Bananas
1 Box Frozen Whole Strawberries,sliced thick

1 Medium Bowl Cool Whip

In a pot make up the vanilla pudding according to directions and then let cool. Put a layer of the pudding on the bottom of the crust. Take and slice a banana and cover the pudding. Add another layer of pudding and cover with the sliced strawberries. Then repeat the layers. Put the cool whip on top of the pie. Keep ref. until ready to serve.

PORK AND BEANS AND SAUSAGE

2 Large Cans Pork & Beans
4 Links of Smoked Sausage
1/2 Cup Brown Sugar
4 Tablespoons Prepared Mustard
1 Teaspoon Tobasco Sauce(optional)

Slice the sausage into small sections. Place all ings. intot he slow cooker and let this cook on low for 1 hour. Do not let it bubble. Watch and do not let this stick to the sides as there is not much liquid in it. The sausage gives the beans a great flavor.

CHILI POTATO DISH

2 Lbs. Ground Chuck
1(16)oz. Can Rotel Tomatoes
1(16)oz. Can Potates, diced
1(16)oz. Can Chili Beans

1(8oz). Can Mushrooms, diced
1 (16)oz. Can Whole Kernal Corn
2 Medium Onions, chopped
Cook meat until done and drain. Put the meat in a large pot like for chili and add all the other ings. Cook until the onions are clear. Do not let scorch. Serve with mexican cornbread.

HAMBURGER POTATO SOUP CASSEROLE

2 Lbs. Ground Chuck
1(10)oz. Can Cream of Potato Soup
1(2)lb. Bag Frozen Hash Browns
1(18) Can Mixed Vegs.
1 Soup Can of Milk
1(10)oz. Can Cream of Onion Soup
Salt and Pepper to taste


Preheat the oven to 350. Brown the ground beef and drain. In a large bowl mix all the ings. together. Put in a 13 x 9 sprayed pan or a casserole dish. Bake for 1 hour. Can add some crushed pepper or garlic to it also if you like it hot.

SAUSAGE AND CORN CASSEROLE

1 Lb. Sausage
3 Beaten Eggs
11/4 Cup Milk
2 Cans Cream Style Corn

11/2 Cups Saltine Cracker, crushed
3 Tablespoons Grated Onion
Salt and Pepper to taste
Ketchup for top
In a large bowl beat the eggs. Then add the corn, onion and crackers, salt and pepper. Add sausage and stir untill combined good. Place in a sprayed 8 x 8 casserole dish. Cover the top with ketchup and bake on 350 for 1 hour. Cut into squares and serve.

BBQ BISCUIT CUPS

1Lb. Ground Chuck
1/2 Cup BBQ Sauce
1 Tablespoon Minced Onion or 1/4 Cup Chopped Onion
2 Tablespoons Brown Sugar

1 Can Flaky Biscuits(10 Count)
3 Oz. Cheddar Cheese, shredded
Spray 10 muffin cups. Brown ground chuck and drain then stir in the onion and bbq sauce and the brown sugar. Let cook for 2 minutes to blend flavors. Seprate the biscuits and press one in each muffin cup. Press down on the bottom and up the sides. Spoon 1/4 cup meat mixture into each cup and then sprinkle the cheese on top. Bake 10 minutes or until the edges of the biscuits are brown. Cool 1 minute. Remove from pan and serve warm.

MIXED VEG.CHEESE CASSEROLE

1(16) Oz. Bag of Mixed Veggies, thawed
1 Can Cream of Mushroom Soup
1 Cup Swiss Cheese, shredded
1 Cup Sour Cream
1(6)oz. Can French-Fried Onions

Salt and Pepper to taste

Set aside 1/4 cup of the cheese and 1/4 cup of the onions. Combine the vegs, soup, 3/4 cup of cheese, sour cream and remaining onion in a medium bowl. Pour into a sprayed 2 quart casserole dish. Bake for 30 minutes on 350 and then sprinkle on the rest of the onion and cheese and let bake until cheese melts.

COOKED CHICKEN TO USE IN CHICKEN RECIPES

2 Chicken Breasts, bone in and with skin
2 Teaspoons Olive Oil
Salt to taste
Pepper to taste


Place chicken in a sprayed 13 x 9 pan or a smaller one. Rub the olive oil all over the chicken and then sprinkle on the salt and pepper. Bake on 350 for 45 minutes or until done. Then let cool and chop or slice it for recipes. Store in ziplock bags and freeze.
Will make 2  cups or more of chicken.

MEXICAN PORK CHOPS

6 Pork Chops
1 Teaspoon Salt
3/4 Cup rice, uncooked
1 Pack Taco Seasoning Mix

1 (8)oz. Can Tomato Sauce
11/2 Cups Water
11/4 Cups Monterey Jack Cheese, shredded
1 Green Pepper, chopped medium
Brown the pork chops and then put them ina 13 x9 sprayed baking dish or pan. Season with a small amount of salt. Sprinkle the rice around them. Combine the taco seasoning, tomato sauce and water. Pour over chops and rice, next add the pepper around all of this and then cover tightly with foil and bake for 1 hour on 350. Remove from the oven and add the cheese, recover this and then put back in and let bake for 10 more minutes.

EASY CHICKEN PARMIGIANA

4 Boneless Chicken Breasts
1/2 Cup Italian Seasoned Breadcrumbs
1/2 Cup Parmesan Cheese, grated
1 Large Egg, lightly beaten
2 Tablespoons Butter
1(14)oz. Jar Spaghetti Sauce
1 Cup Mozzarella Cheese, shredded

Place each piece of chicken between two sheets of wax paper or plastic wrap and flatten with a rolling pin or meat mallet. Combine bread crumbs and cheese. Dip chicken in beaten egg and then dredge in the breadcrumb mixture. Melt butter in a large skillet and add the chicken and brown on each side on medium heat. Put the chicken in a 13 x 9 sprayed pan. Pour the spaghetti sauce over it and then add the mozzarella cheese, cover, and bake for on 350 for 30 minutes or until done.

STEF.FRIENDS FROG EYE SALAD

1 Large Can Crushed Pineapple not drained
1 Large Box Instant Coconut Pie Filling
1 Large Box Instant Vanilla Pie Filling
1/2 Cup Acini De Pepe (found in the macaroni section at Kroger), cook briefly to al dente. Cooks Fast
1 Bowl Cool Whip
2 Small Cans or 1 Large Can Mandarin Oranges(drained)
1/2 Cup Shredded Coconut
1/2 Bag Miniature Marshmallows

Mix all ings. together and cover and let ref. for 5 hours. Best is let set overnight. This is a sweet dessert salad.

NIBBSY SPREAD

1 (4)Oz. Cream Cheese, softened
1 Tablespoon Mayonnaise
1 Tablespoon Cream
2 Tablespoons Sweet Pickle Relish

1 Tablespoon Onion, finely chopped
1 Teaspoon Horseradish
3 Drops Tabasco Sauce
1 Pinch Garlic Salt

Beat cream cheese, mayo and cram until this is cramy. Add remaining ings. and blend thouroughly. Cover and chill to blend the flavors.

MILKY WAY FUDGE

4 Regular-size Milky Way Bars
1(12)oz. Can Sweetened Condensed Milk
12 oz. Milk Choc. Chips
Chopped Nuts


Melt candy bars and milk in microwave for 3 to 31/2 minutes. Stir in choc. chips and nuts. Pour into a foil lined butter 8 inch pan. Cools quickly. Put in ref. overnight to set up. Cut int squares. Let the foil hang over the pan so you can lift out and then turn upside down on a plate and cut. Use a pizza cutter to cut this with.

EGGNOG FUDGE

1 3/4 Cups Sugar
1/2 Cup Butter
3/4 Cup Prepared EggNog
1(12)oz. Pack White Choc. Chips
1/2 Teaspoon Grated Nutmeg

1 (7)oz. Jar Marshmallow Cream
3 Tablespoons Spiced Rum or 1 Tablespoons Rum Extract
Bring the sugar, eggnog and butter to a full boil in a heavy saucepan. Let boil for 8 to 10 minutes over medium heat stirring constantly so it will not burn. Remove from heat and stir in the choc. chips and grated nutmeg. Stir until the choc. is melted. Add marshmallow cream and rum. Beat until well blended. Pour into a 9 inch pan and let cool.  Best if you use a foil lined buttered pan with some of the foil sticking over the sides to lift it out. Let cool. Turn upside down on a plate and cut into squares.. Store in airtight container.

RITZ NUTTELLA WHITE CHOC. CRACKERS

80 Ritz Crackers
1(12)oz. Jar Nutella
3(14)oz. Bags White Choc. Candy Melts or White Choc. Bark
1/3 Cup Candy Sprinkles to garnish

Take the crackers and top each one with the nutella. Add another cracker on top. Mircowave candy melts on 1/2 power. Stir ever 30 seconds until melted. Drop cracker sandwich into the melted choc. and coat. Top with mini m&m's or sprinkles or colored sugar. Lay on wax paper to cool.

WHITE CHOC. PEANUT BUTTER COOKIES

1Lb. White Choc.
1 Cup Peanut Butter
2 Cups Peanuts
1 Cup Mini Marshmallows
3 Cups Rice Krispies

Melt white chocolate and peanut butter together in a double boiler. Add remaining ings. and mix well. Drop by tablespoonfuls onto parchment lined cookie sheets and let cool.

CHEESECAKE DIP

8 Oz. Cream Cheese, softened
1/2 Bowl or More Cool Whip (8oz. Bowl)
3 Tablespoons Sugar
1 Tablespoon Vanilla

Mix all ings. together . Serve with graham crackers or as a topping for pound cake or fruit.

DISAPPEARING CREAM CHEESE CHICKEN

8 Oz. Cream Cheese
1 Cup Sour Cream
1 Cup Mayonnaise
1(4)oz. Can Green Chilies or 2 Jalapenos, chopped
12 Oz. Shredded Cheddar Cheese
3 Whole Chicken Breasts, cooked
1/2 Teaspoon Garlic Salt or Powder

Cook chicken until tender. Cool. In a medium bowl shred the chicken and add all the other ings. Place in a 13 x 9 sprayed pan and bake for 30-35 minutes on 350. Serve with tortilla chips and refried beans or mexican rice. Or can be used in a wrap. This makes a lot so you can just make 1/2 of the recipe. I cover this when baking it so the cheese will not dry out.

CROCKPOT ESPINACA DIP

When making this it is best to mix this up the night before you are going to serve it to let the flavors blend good. Just mix up and put in a air tight container.

16 Oz. Cream Cheese
1/2 Pint Heavy Whipping Cream
1/2 (10)oz. Can of Rotel Diced Tomatoes
1/4 Cup Jalapeno Peppers,  if you like it hot
8 oz. Frozen Chopped Spinach, cooked and drained
4 Chicken Bouillon Cubes
8 oz. Velvetta Cheese
1/2 Cup Milk
1/2 Medium Onion, chopped

Cook spinach and then drain.
Mix spinach with all other ings. in a bowl and then put in a air- tight container until you are ready to cook it in the crockpot. Let cook in crockpot for around a 1 hour. Stir ever now and then as the cheese may stick to the sides of crockpot.

JOSEPHINA APPETIZERS

1 Cup Butter , softened
1/4 Cup Green Onion, finely chopped
1(4)oz. Can Diced Green Chilies or 1 (4)oz. Can Jalapenos
1 Cup Monterey Jack Cheese, shredded
1/4 Cup Mayonnaise
1/2 Teaspoon Garlic Powder
1 Loaf French Bread (baquette)
In a medium bowl combine the onion, pepper, mayo, cheese and garlic powder. Slice the bread 1/4 inch thick and spread the butter mixture on it. Let this broil until the cheese bubbles. Do not let it burn on top.

COCONUT CORN

1 Can Shoe -Peg corn, drained
2 Cups Rice, cooked and drained
1 Can of Coconut Milk
1/4 Cup Sugar

Cook rice and drain it. Drain the shoe- peg corn. Put rice and corn in a bowl. Add the sugar and mix well. Stir in the coconut milk and mix well again. May just need a 1/2 can of the coconut milk. Serve cold or warm.

STEFEN'S WHITE-CHOC. HAZELNUT PUMPKIN CHEESECAKE

Crust:
3/4 Cup Vanilla Wafers
1 Cup Sugar
1/4 Cup Ground Hazelnuts

Filling:
3 Tablespoons Flour
3 Tablespoons Sugar
1 Teaspoon Pumpkin Pie Spice
3 Tablespoons Butter, melted
3(8)oz. Cream Cheese, softened
1 Cup Canned Pumpkin
4 Eggs
1 Cup White Chocolate, coarsely chopped

Topping:
1/4 Cup Hazelnuts, toasted


In a small bowl combine the crust ings. and mix well. Press the mixture into the bottom and 1/2 inch up the sides of a springform pan. Bake the crust on 325 for 10 minutes and then remove from oven and set aside. Reduce the oven temp. to 300.
 In a large bowl, blend cream cheese, sugar, flour and pumpkin pie spice. Beat with a electirc mixer on low, so that less air will get into the mixture, so it will not crack when baking. Add the pumpkin and eggs and beat until well blended. Stir in the white choc. and pour into the crust-lined pan. Then sprinkle on the chopped hazelnuts. Bake at 300 for 1 hour. Turn off heat and leave the cheesecake in the oven for 30 minutes or until firm with the door closed. Remove the cheesecake and chill. Keep ref.













































In a large bowel, blend the cream cheese, sugar, flour, and pumpkin-pie spice with an electric mixer on low speed (at low speed, less air will get into the batter and the cheesecake will be less likely to crack while baking). Add the pumpkin and eggs and beat until well combined. Stir in the white chocolate. Pour the filling into the crust-lined pan, then sprinkle on the chopped hazelnuts.



Bake at 300o for 1 hour. Then turn off the heat and leave the cheesecake in the oven with the door closed for another 30 minutes or longer until set. Remove the cheesecake from the oven and chill. Makes one 9-inch cheesecake.

BANANA COCONUT CRUNCH CAKE

1 Pack Deluxe Banana Cake Mix
1 (4)oz. Pack Instant Banana Pudding
1 (16)oz. Can Fruit Cocktail with juice
4 Eggs
1/4 Cup Oil
1 Cup Coconut
1/2 Cup Pecans, chopped
1/2 Cup Brown Sugar, firmly packed

Glaze:
3/4 Cup Granulated Sugar
1/2 Cup Butter or Marg.
1/2 Cup Evaporated Milk
11/2 Cup Coconut

Combine first 5 ings. Beat at medium speeed for 4 minutes. Stir in coconut. Pour into a sprayed 13 x 9 pan. Combine pecans and brown sugar in small bowl and stir until well mixed. Sprinkle over batter. Bake at 350 for 45 to 50 minutes.

Glaze:
Combine sugar, butter and evaporated milk in saucepan. Bring to a boil and cook for 2 minutes while stirring. Remove from heat and stir in the coconut. Pour over warm cake.

GINGERBREAD PANCAKES

This recipe makes 6 pancakes.

1 CUP FLOUR
1/2 TEASPOON SALT
1/2 TEASPOON BAKING SODA
1 TABLESPOON SUGAR
1 TEASPOON BAKING POWDER
1 TEASPOON GROUND GINGER
1/2 TEASPOON CINNAMON
DASH OF GOURND CLOVES
1 TABLESPOON MOLASSES
1 TABLESPOON VEG. OIL
1 CUP BUTTERMILK
1 EGG, SLIGHTLY BEATEN

In a large bowl combine all the dry ings. In a small bowl wisk the molasses, oil, buttermilk and egg. Slowly pour the liquid mixture into the flour mixture and stir until they are combined. Lightly grease a griddle or pan over medium heat and pour the pancake mixture on it. Cook each pancake for about 3 minutes on each side.

TACO SOUP

11/2 LBS. GROUND CHUCK
1 CAN ROTEL TOMATOES
1 CAN DICED TOMATOES
1 CAN WHOLE KERNAL CORN
1 CAN LIGHT KIDNEY BEANS
1 CAN DARK KIDNEY BEANS
1 CAN PINTO BEANS
1 CAN CHILI BEANS
1 1/2 PACKS RANCH DRESSING
1 1/2 PACKS TACO SEASONING
2 OR 3 MEDIUM ONIONS, chopped
3 CUPS WATER

In a skillet brown the ground chuck and chopped onion. Drain off grease. In a large pot put the ground beef mixture and add all the rest of the ings. Stir good. Let cook for 30 minutes on medium.

STRAWBERRY JELLO

1 Box Strawberry Jello
1 Cup of Hot Water
1/2 Bag of Miniature Marshmallows
1 Pint of Frozen Strawberries
1 Lage Can of Crushed Pineapples

Topping:
8 oz. Cream Cheese
1 Pack of Dream Whip
1/2 Cup Chopped Nuts

Dissolve jello in hot water. Add Marshmallows. Heat until they dissolve. Cool. Add strawberries and pineapples. Chill in 9 x 13 glass dish until firm.

Topping:
Blend cream cheese, sit aside. Prepare dream whip accoring to directions on package, mix cream cheese and dream whip together. Spread over Jello and sprinkle with nuts. Chill until ready to serve. Keep ref.

BLACK FRIDAY CRAZIES

Are you glad Black Friday is over. I am. With all the running did you really find anything worth all that trouble. Just maybe a few things. lol.
We went to Walmart and done the sales there and one of my daughter's friends about got tramped to death. She was one of the first in line at the Wii games that was on sale. They started crowding around and pushing and she was going down. Another friend that was there was being done the same way and started screaming and one of the employs must have heard and made the people back off so they could get back. Is it worth getting killed for. So do not be the first in line at any of these sales as people will crowd in and you may go down. I am so glad she was not hurt. Most of the stuff can be ordered online and you do not have to worry about getting hurt.
It is just not Walmart that this happens at but all the rest of the stores. I think there should be some different way to display the games for people as that is what everyone wants the most. Or they should have more games out so everyone has a chance to get some with a limit to how many can be bought. Just remember to not be one of the first people trying to grab stuff at these sales because you sure may get hurt or killed.

ALB. HONEY CAKE

1 Cup Flour
1/2 Cup Sugar
4 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Cup Milk
3 Tablespoons Butter or Marg.
1 Egg

Glaze For Cake:
3 Tablespoons Honey
11/2 Tablespoons Butter or Marg.
1 Tablespoon Lemon Juice
Sift together the flour, sugar, baking powder and salt. If using self-rising flour leave out the salt and baking powder. Heat the milk and butter in a small saucepan until lukewarm. Beat in the egg and add to the flour mixture. Beat well. Pour into a sprayed round cake pan or pie dish and bake for 350 for 20 minutes.
Glaze:
In a small saucepan add the honey, lemon juice and butter. Let cook on medium heat( do not let scorch on bottom) until it is well blended and then pour over the warm cake.

ORANGE SHAKE

1 Cup Orange Soda
4 Scoops Orange Sherbet


Put orange soda in a blender. Cover and turn on for 2 seconds to reduce the carbonation of the soda. Add the sherbet and whirl until well blended. May have to loosen the sherbet from the blades. Pour in glass. This is very, very cold so do not give to a small child. This can cause brain freeze. Put your tongue against the roof of your mouth to warm it back up. Drink small sips at a time only.

CREAMY PUMPKIN SQUARES

11/2 Cups Graham Craker Crumbs
1/3 Cup Chopped Walnuts, toasted
1/4 Cup Sugar
1/2 Cup Butter or Marg. melted
1 (8)oz. Cream Cheese, softened
2 Cups Cold Milk, divided
2 Boxes(3.4) oz. Jello Instant Vanilla Pudding
1 Can(16)oz. Pumpkin
2 Teaspoon Pumpkin Pie Spice
1(8)oz. Cool Whip. divided
Mix the crumbs, nuts, butter and sugar together. Press into the bottom of a 13x9 dish. Ref. until ready to use. Beat cream cheese and 1/2 cup milk together. Add remaining milk, dry pudding mix, pumpkin and spice. Beat on low speed for 2 minutes or until well blended. Gently stir in half the cool whip. Pour over crust. Ref. 2 hours until firm. Serve with cool whip on top.

STRAWBERRY DELIGHT SQUARES

10 Honey Grahams, crushed (11/2 Cups)

1/2 Cup Sugar, divided
6 Tablespoons Butter or Marg., melted
11/2 Packs(8)oz. Cream Cheese, softened
2 Tablespoons Milk
1 1/2 Cups Cool Whip
2 Cups Boiling Water
11/2 Cups Cold Water
2 Packs Strawberry Jello
2 Cans (81/4) Mandrain Oranges, drained

Mix graham crackers, 1/4 cup sugar and butter in a bowl. Spread onto a 13x 9 glass pan. Beat cheese, remaining sugar and milk with a mixer. Stir in cool whip and spread over crust. Ref. until ready to use. Next in a medium bowl put the boiling water in it and add the jello. Sir good until jello is dissolved. Stir in cold water. Ref. for 11/2 hours or until thickened. Then stir in the oranges. Spread over the cream cheese layer. Ref. 3 hours until firm. Cut in squares. Keep ref.

APPLE LUCK IF BITE LEFT DESSERT

45 Nilla Wafers, finely crushed around 11/2 cups
1/4 Cup Soft Marg. melted    
2 Box(8)oz. Cream Cheese, softened
1 Tablespoon Splenda or sugar

41/4 Cups Cold Milk, divided
1 (16)oz. Tub Cool Whip, divided
1 Small Box Instant Vanilla Pudding
1 Large Box Instant Vanilla Pudding
1 Cup Caramel Ice Cream topping, divided
1 Large Red Apple, chopped
1 Large Green Apple, chopped
1/4 to 1/2 Cup Party Peanuts, chopped

Mix the wafer crumbs and marg. Put in a 13x9 Pan. Beat cream cheese and splenda or sugar with 1/4 cup milk with mixer. Stir in 1 cup cool whip. Spread over crust. In a medium bowl beat the pudding mixes with the remaining milk. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer. Top with cool whip. Ref. 8 hours or until firm. Chop the apples up when ready to serve. Put on top and then add the peanuts and drizzle the caramel sauce over top of this.

PIZZA HOT DOG

1Oscar Mayer Cheese Frank
1 Hot Dog Bun
1 Tablespoon Pizza Sauce
2 Tablespoons or more Shredded Mozzarella Cheese

Place the frank in the bun. Add the pizza sauce and then the cheese. Microwave for 30 seconds to 1 minute until cheese is melted. Very hot so don't get burned.

DIET RANCH HOT DOGS

2 Beef Franks
2 Hot Dog Buns, partially open or split
6 Thin Cucumber Slices
2 Tablespoons Chopped Roasted Red Peppers
1 Green Onion, chopped or regular onion
2 Tablespoons Kraft Light Ranch Dressing

Grill or heat the franks until hot. Put the slices of cucumber down first. Then add the frank. Next add the peppers and onions. Drizzle the dressing over top.

FIG NEWTON SWEET POTATOES

1 Large Sweet Potato
1 Tablespoon Butter or Marg.
1 Tablespoon Brown Sugar
2 Fig Newtons Cookies, chopped

Wash and dry the sweet potato. Prick it in several places with a fork. Put on a microwavable plate. Microwae on high for 8 minutes or until tender. Cut in half. Place the brown sugar and butter and last the fig newton on top. Very good. The fig newtons can also be used to top a sweet potato casserole.

SOUR CREAM RED POTATOES

11/2 Cups Sour Cream
1 Can(103/4)oz. Condensed Cream of Potato Soup 
2 Cloves Garlic, minced
21/2 Lbs. Red Potatoes around 9, very thinly sliced
1 Cup Vermon Sharp-White Cheddar Cheese
2 Tablespoons Chopped Chives

In a medium bowl mix the first three ings. together. Add potatoes and toss to cover. Spoon into a sprayed 13x9 baking dish. Top with cheese. Bake 55 minutes or until tender. Sprinkle with chives.

COUNTRY CORNBREAD STUFFING

1 Lb. Tennessee Pride Country Sausage
11/2 Cups Chopped Onion
11/2 Cups Chopped Celery with leaves
5 Cups dry day-old Bread Cubes
1 Large skillet of Corn Bread, crumbled (5) cups
2 Teaspoons Marjoram
2 Teaspoons Rubbed Sage
1/2 Teaspoon Black Pepper
2-3 Cups Chicken Broth
2 Tablespoons Butter or Marg.

Cook sausage in large skillet until browned. Break up good as it cook like hamburger. Drain. Remove and drain on paper towels. Cook onion and celery in drippings in skillet until tender. Combine sausage, cooked vegetables, bread, cubes, cornbread sage, marjoram and pepper in large mixing bowl. blend well. Moisten with chicken broth. Pour into a 13 x 9 sprayed glass baking dish. Dot with butter or marg. on top. Bake uncover for 15 minutes or until golden brown.

CAJUN CORN

1 Small Onion, chopped
1/4 Cup Chopped Green Bell Pepper
1 to 2 Tablespoons Olive Oil
3 CUps Frozen Shoe Peg Corn, thawed
1/4 Pound Sausage, cooked and diced
1/4 Cup Chopped Green Onion with tops
1/4 Teaspoon Salt
1/4 Teaspoon Pepper

Saute onion and bell pepper in hot oil in a large skillet over medium heat. for 8 minutes or until tender. Add corn and sausage, cook. stirring often. Cook for 15 minutes. Stir in green onions, salt and pepper cook for 8 more minutes.

ABOUT WALLINS CHURCH RECIPES

My dad who was a minister who helped build the Wallins Creek, Ky. church back around 1950. He preached there for many years. These people are some of the most kind and friendly people you will ever find. I went there as a child most of my life. They have published a cookbook and for all of those that did not get to buy one, I am going to put some of the recipes on my blog.
I did ask Sandy H. if I could do this and she told me to go ahead. There are so many good recipes and new ones I have never made. I hope everyone that looks at this blog will go to their recipes. They are some of the best cooks going.
 It will take time to type them up so I will add them when I can.
 Always go to the left side where the title Wallin's Church recipes are. You will may just find 2 or 3 when you open up this blog but all of them will be listed on the left. I am doing this in memory of my dad who was a minister for around 65 years.
 He was one of those preachers who loved that good ole fried chicken on Sunday with biscuits and gravy. A lot of times we would have dinner for our friends and I was so glad people would come eat with us as I was a only child and never had anyone to play with. Everyone that came to our home was always treated just like a memer of the family. Both my dad and mom have gone on to a resting place. My dad was around 85 when he died and my mom was 98. RIP.........

SAUSAGE AND BEAN STEW

1 Lb. Sausage, cut into 1/2 Slices
1 Tablespoon Oil or Bacon Drippings
1 Medium Onion, chopped
2 Garlic Cloves, minced
1 Bell Pepper, chopped
1 Can(28)oz. Diced Tomatoes
1 Can(14)oz. or 2 Cups Kidney or Pinto Beans, drained and rinsed
1 Can (14)oz. or 2 Cups Garbanzo Beans, drained and rinsed
1/2 Cup Salsa, Medium or Mild
1/2 Cup Wate
1 Teaspoon Cumin
1 Teaspoon Dried Oregano

In a large pot or duch-oven, brown sausage in oil over medium heat. You may have to cook half the amount at one time. The less crowded the faster the meat will brown. Remove the meat from the pan and set aside on a plate. Drain fat, leaving  a tablespoon of drippings to soften the onion and garlic. Saute for 5 minutes. Do not let garlic burn. Return sausage to pan. Add rest of the ings. and cover and simmer for 40 to 50 minutes. Stir occasionally.

STEFEN'S BROCCOLI CASSEROLE

Ingredients:

• 1 Medium Onion, chopped
• 2 Tablespoons Butter or Marg.
• 2 Bags Frozen Chopped Broccoli
• 2 Cups Minute Rice
• 1 Can of Cream Of Mushroom Soup
• 1 Can of Cream Of Chicken Soup
• 1 Large Box Of Cream Cheese
• 1 Large Jar of Cheese Whiz
• Salt and Pepper

Directions:
Cook the broccoli and drain it. Then cook the rice and drain it. In a skillet sauté the chopped onion in butter.  In a large bowl add the broccoli and the 2 cups of cooked rice. Then add the onion. Then add the cream of chicken soup and cream of mushroom soup. Next add the box of softened cream cheese and the cheese whiz. Mix all of this up good. Salt and pepper it. Put in a 13 x 9 sprayed pan and bake on 350 for 45 minutes.

ME AND MY PICKLES

Everyone that knows me knows how I love those good ole dill pickles. I don't know which one loves them the most me or my sister-in-law. Of course we have to have that salt shake sitting close by for them. Every Christmas it is our thing to get one of the big jar of pickles from Sam's for her. Now they have come up with a new thing in our area. Deep fried pickles. Right down my alley. After hearing about them I had to go try a order from a small restaurant called Conley's. Boy were they good. But you had better let them cool down before eating or you will sure have a burnt mouth. I have always got them down in Nashville from a restaurant called Toot's. Now ranch dressing is good for dipping them in but bbq sauce. Well I will try anything once. It is good with them. lol. So if you love pickles make sure and try you a order in your area. Some of them taste greasy if you let them get to cold tho. I am going to make me some myself. I think I will use panko bread crumbs to roll them in or some shake and bake and just deep fry them but don't let them get to brown. Another way is to use ky. kernel seasoned flour for them.
If you love pickles one batch sure won't be enough. lol. Try some.

CHICKEN CRESCENT ROLL UPS

1 (8)oz. Cream Cheese
6 Tablespoons Melted Butter or Marg.

4 Cups Cooked, Cubed Chicken
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
4 Tablespoons Milk
2 Tablespoons Onion, finely chopped
2 (8)oz. Cans Crescent Rolls
Seasoned or Plain Bread Crumbs for topping

In a medium bowl blend the cream cheese and the 4 tablespoons of butter until smooth. Add the next 6 ings. Mix well. Separate the dough into 16 triangles. Lay them on a sprayed cookie sheet or parchment paper. Put 1 tablespoon of filling in the middle of each one. Fold the threee corners of the rolls together and seal. Brush the tops with the reserved butter and then sprinkle on the bread crumbs. Bake in oven on 350 for 20-25 minutes. Cool on a rack. Do not let these scorch.

BAKED RANCH CHICKEN

1 Pack Ranch Powder for dressing
1 Can Bread Crumbs
3 or 4 Chicken Breasts or thighs or legs

Take and was chicken. Pat dry. Mix the ranch dry mix in the bread crumbs. Coat the chicken in this mixture. Spray a cookie sheet. Put chicken on it spaced out. Let bake for 1 hour or until done. Watch and do not let this scorch. Bake on 350.

MAKING PANCAKES OUT OF BISCUITS

If you like pancakes and don't have any mix. You can take a can of biscuits or Grand's biscuits. Put some flour on your board or wax paper. Take the biscuit and roll it a little. Flip it over and roll out some more. Put some butter or oil in a skillet and fry them like pancakes.
You can also take and roll these out thin and add some cheddar cheese in the middle of them. Fold them up and then make like a twist on the top. Flip them over and roll out flat. Put these in the skillet with some oil and let get light brown. Serve as a bread or use as a wrap.

CHASING THE PIG

It was a very hot summer day and like all animals on a hot day they love to try to find a cool shady spot. Now my father-in-law had a pig who was more of a pet then a dog is. Some way or other this pig got out of the pen it was in and wanted to find a cool spot to lay. Now it being a pig you can not get it to mind that good. So my father-in-law thought he would just call to it and get it to come back to him. Now that pig had a mind of its own. No matter what he said to it he just could not get it to come get back in it's pen. So the chase began. Around and around the pen up and down the road and in the yard. You name it and that pig was going for it.
 So it decided to go up the main road from where he lived. You have to go up a hill to get to the main road. Away it went and away my father-in-law went after it.
 Now this pig was not that big so some way or other caught it. Here he came carrying it back. THIS time it was put back in its pen. He was give out from chasing the pig. He hurt his back some way and had to go to the doctor. So my mother-in-law went with him. The doctor went out of the room and she got his paper and was looking at the report. The doctor had wrote down."Cause of pain", chasing a pig. What part hurting, "Back" from carrying the pig. Bed rest for one week until back eases up. No more lifting or chasing pigs.
 My father-in-laws back was put together with screws and wire where he had been hurt and had to be operated on. As he never weighted no more that 120 lbs. I don't see how he could lift that pig. I think he had enough of a pig for a pet and got rid of it. His back hurt him for a long time after that.
I think the next animal he got for a pet was a monkey named Herman.  Herman was one of the meanest things I have ever seen. Read the story on Herman. lol.

ORANGE COCONUT BALLS

1/2 Cup Butter
1 Box Vanilla Wafers(crushed)

1 Box Powdered Sugar
1(6)oz. Can Frozen Orange Juice(thawed)
1 Bag Coconut

Melt the butter pour into a bowl. Add the powdered sugar and mix well. Add the crushed vanilla wafers. Make sure to crush them real fine. Can use food processor on this. Add the thawed orange juice. Mix this thoroughly with your hands and form into balls about 1 teaspoon per ball. If the dough is to soft then ref. for a few minutes. Then roll the balls in coconut. Place on a plate or container and ref.
Keep these wrapped on the plate so they will not dry out.

CHICKEN DIP

5 Chicken Breasts, cooked
1/2 Head of Cabbage(shredded)
3 Large onions, diced  

3 Chicken Bullion Cubes
1 Small Bottle of Ketchup
2 Jalapeno Peppers(dieced)
Olive Oil

Saute the cabbage and onions in some olive oil. Disslove the bullion cubes in 1/2 cup water and add to cabbage mixture. Continue to simmer until the cabbage is soft. Add the cut up chicken and ketchup and mix well. Add the jalapeno peppers and simmer for 20 minutes. Serve warm with corn chips or nacho chips. This is very good.

DEEP FRIED CHEESE

Cheddar Cheese or
Mozzarella Cheese

Cut cheese up in medium cubes. Have oil hot in deep fryer or a deep skillet and drop them in. They will make a crust but do not let them scorch or burn. They should be light brown. The cheese will be soft and moist inside. When done add some salt and pepper to them if you like.

ROASTED BLACK GRAPES

Black Grapes
Olive Oil
Sugar

Wash grapes and dry them. Put some olive oil on them and then sprinkle sugar on them and let them roast in the oven for around 10 minutes to bring out the flavor of the grapes.

PEPPERMINT CHRISTMAS COFFEE

1 Tablespoon Nescafe Taster's Choice Coffe Granules or any type instant coffee, dissolved in 1/3 cup boiling water
2 Teaspoons Nestle Nesquick Chocolate Flavored Syrup
1/4 Cup Milk
1/4 Cup Peppermint Mocha Flavor Nestle Coffee-Mate Liquid Coffee Creamer

Combine coffee granules and syrup in cup. Steam milk and coffee mate in another cup in microwave on 100% power for 1 minute and pour over coffee chocolate syrup mixture. Stir well.

THANKSGIVING COFFEE

1 Cup Prepared Coffee
1 Stick Pack or 1 Tablespoon Coffe-Mate Powdered Coffee Creamer
1 Tablespoon Light Cool Whip
1/2 Teaspoon Grated Nutmeg

Combine coffeee and coffe mate in a large mug. Stir well. Top with whipped cream and sprinkle with nutmeg on top.

POTATO EGG BITES

20 Samll Round Red Potatoes
Water for cooking
1/2 Cup Bottled Ranch Dressing or more to your taste
1 Teaspoon Onion Salt
1 Teaspoon Dried or fresh Dill Weed
6 Hard-boiled Eggs, chopped
1/2 Cup Finely Chopped Green Onions with Tops
1/2 Cup Finely Chopped Red Pepper

Place potatoes in large saucepan. Cover with water. Bring to boiling. Reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Drain. Cool. Cut each potato in half. Cut a small slice off bottom of each half so it can stand upright. Using a small spoon, carefully scoop out center of each potato half, leaving a firm shell. Set aside. Coarsely chop potato centers. Set aside, Reserve potato shells. In medium bowl, stir together salad dressing and seasonings until well blended. Stir in eggs, onions, red pepper, and reserved potato centers until evenly coated with dressing. With a small spoon, carefully mound about 2 tablespoons of salad mixture into each shell. Cover and chill to blend flavors.

CORN AND BACON FRITTERS

6-8 Chicken Pieces
6-8 Pieces Thick-cut Bacon or 2/3 cup cooked and crumbled
2 Cups Bisquick
1 Egg
1/2 Cup Milk
Salt and Pepper to taste (lots of Pepper)
Few Drops of Hot Sauce
5 large Ears of Corn, husked, cut off whole kernels
1 Large Bunch Green Onions, chopped
2 Tablespoons Fresh Parsley, minced
Olive Oil and Butter for frying
Cook the bacon in a heavy frying pan over medium-high heat, or microwave between layers of paper towel, until it is very well cooked and crispy. Let cool, then crumble. Set aside.

In a large bowl, mix the Bisquick, egg, milk, salt and pepper, and hot sauce. The mixture should be thick, like muffin batter; if it's runny, add a little more Bisquick. Let sit 10 minutes, then add the corn, green onions, parsley, and bacon. Fold together until well combined, but gently, or the pancakes will be tough.

In a heavy skillet, heat 1 Tbsp. each of olive oil and butter. When the fat is hot, add the pancake mixture, use about 1 Tbsp. per pancake. Brown well, flip, and brown again. Place the finished pancakes on a rack set over a baking sheet - you may be tempted to drain on paper towels, but this will make the fritters soggy. Keep warm in a 250 degree oven while fixing the rest of these. Very good. Can used frozen corn if you do not have fresh. Just let unthaw.

BLACK BEAN AND CHORIZO SAUSAGE SOUP

2 Tablespoons Olive Oil
1/2 Lb. Uncooked Chorizo or Andouille Sausage, casings removed
1 Large Onion, diced
6 Stalks Celery,diced
2 Large Carrots, diced
2 Red Bell Peppers, diced
4 Cloves Garlic, minced
Salt to taste
1 Lb.Dried Black Beans looked and rinsed
1(28)oz. Can Diced Tomatoes or Tomato Sauce
1 Quart Chicken Stock
2 Cups Water
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1/2 Teaspoon Cayenne Pepper(optional)


In a large pot, heat the olive oil. Brown the sausage meat, breaking it up with a wooden spoon into small pieces as it cooks. Add the onion, celery, carrots, and bell peppers, and saute until softened, about 5 minutes. Add the garlic, sprinkle with salt, and saute one minute more. Add the beans, tomatoes, chicken stock, water, and spices to the pot. Bring to a boil, turn down the heat, cover the pot, and simmer gently about 2 hours, until the beans are soft and the flavors have blended. Puree the soup in the pot with an immersion blender in bursts, leaving it a little chunky. Serve hot garnished with shredded cheese, sour cream, diced avocado, crushed tortilla chips, or croutons.

SWEET PAPRIKA CHICKEN

2 1/2 Tablespoons Extra Virgin Olive Oil
2 Medium Onions, thinly sliced
Salt and pepper to taste
3 Boneless,Skinless Chicken Breasts
1 Tablespoon Sweet Paprika
1 Cup Chicken Stock
3/4 Cup Sour Cream
1/2 to 1 Bag Medium Egg Noodles or Spaetzle, cooked and drained

Heat the olive oil in a large skillet. Add the onions and season with salt and pepper. Cook for 3 minutes.Add the chicken to the skillet and then add the paprika and chicken stock. Stir well. Bring to a boil. Reduce the heat to a simmer and cover the skillet and cook for 1 hour or until chicken is done. Remove from the heat. Take the chicken out of the skillet and cut into cubes. Stir in the sour cream into the sauce in the skillet. Place the chicken back in and stir to coat. Serve over egg noodles or spaetzle.

CHICKEN AND LENTILS

SPICE MIX:


1 Tablespoon Paprika
2 Teaspoons Cumin
2 Teaspoons Coriander
1 Teaspoon Ginger
1/2 Teaspoon Turmeric
1/2 Teaspoon Black Pepper

2 Tablespoons Olive Oil
1 Large Onion, sliced thin
5 Cloves Garlic, minced
2 Large Chicken Breasts
1 Can Sliced Carrots
11/2 Cups Chicken Broth
1 Cup Dried Lentils

In a small bowl combine all of the spices and set aside. In a large skillet heat the oil and add the onion and garlic. Cook for 5 minutes. Add the spice blend and cook for 3 minutes watching to make sure the spices do not burn. Stir frquently. Add the chicken, cut up, and the chicken broth and carrots. Bring to a boil, reduce to a simmer and cook until chicken is done. May need to add some more broth. Cook around 25 minutes. If you will cook this on low it will let more flavors come out of the spices. Around 15 minutes before ready to serve this. Remove the chicken and sit aside. Add the lentils and bring to a boil. Reduce the heat and let cook for 15 minutes or until done. Add the cut up or diced chicken back to the skillet and let it get warm thru. Stir good.Serve over rice.

SALT BRINGS OUT THE TASTE OF SUGAR

After cooking for 30 years I found out something from my mother-in-law I did not know. While down there my sister-in-law had made breakfast for dinner and she had cooked some rice. Now all us mountain folk love to put butter or marg, sugar, a little milk in our drained rice for breakfast. Reheat heat it on low so it want burn when you put all of this in.
My mother-in-law ask her had she put some salt in the rice. So being me, I ask why put salt in the rice if you are going to sweeten it. She said it was a old time thing everone used to do. It will bring out the sweetnest in the sugar and make everything that you add sugar to taste better. Now I don't mean to put a big teaspoonful in. Just a little like maybe a pinch. So from now on I am going to try this.
I know if you want something good. While eating your regular food get a little dessert and put it on the side and eat it along with your regular food. Just try it and see if you want like it. One of my friend's taught me that a few years back.
So no matter if you have just started cooking or been cooking for a while you are never to old to learn something new. I guess I will try putting some salt in my good ole chocolate cake mix when I make it from now on. You know I just love that good ole chocolate flavor.

ITALIAN BEAN SOUP

2 Tablespoons Olive Oil
1 Cup Onion, chopped
3 Cloves Garlic, minced
2(14 1/2)oz. Cans Italian-Style Stewed Tomatoes, undrained
3 Cups Chicken Broth
1(15)oz. Can Cannellini Beans or Great Northern Beans, undrained
1/4 Cup Italian Parsley, chopped
1 Teaspoon Dried Basil Leaves
1/4 Teaspoon Black Pepper
4oz. Small Shell Pasta, uncooked
Parmesan Cheese, freshly grated

Heat oil in a large pot over medium heat until hot. Add onion and garlic to oil; sauté for 5 minutes or until onion is tender. Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, covered for 10 minutes. Add pasta. Continue to simmer, covered for about 10 minutes or until pasta is tender. Garnish with freshly grated Parmesan cheese if you like.



 

PUMPKIN PIE CAKE

1 Box Yellow Cake Mix, reserve 1 Cup of Mix
1 Egg, beaten
1/2 Cup Butter
Beat well and pour into a sprayed 9 x 13 pan.

In another bowl mix:

3 Eggs
1 Can Pumpkin
1 Tablespoon Cinnamon
1/4 Teaspoon Salt
1/2 Cup Brown Sugar
1/2 Cup Sugar
Pour over cake mix in pan.

Combine the following and sprinkle over the pumpkin mixture.

1 Cup Yellow Cake Mix
1/2 Cup Sugar
1/4 Cup Butter

Bake at 350 for 60 minutes.

CHEESEY CHICKEN SOUP

3 Cans Chicken and Rice Soup
1 Can Rotel (mild)
1 Can Whole Kernel Corn
1 Regular Can Ranch Style Beans, rinsed and drained
1 regular can Rotel(I use mild)
1 Large Can Chicken
1 Lb. Velvetta Cheese
Put all ings. into a medium pot and let heat good. Do not drain nothing. Add the cheese and let melt. Stir so it will not scorch or stick to the bottom. Serve with french bread or crackers.

CABBAGE SOUP

1 Medium Head of Cabbage
2 Cans Ranch Style BEans
2 Cans Diced Tomatoes
2 Cans Rotel(mild)

8oz. V-8 Juice
2 Lb. Ground Chuck
1 Large Onion
2 Packs Good Seasons Italian Seasoning Mix

Brown meat and onon, Add other ings. do not drain nothing. Add cut up cabbage and simmer all until cabbage is done. Can serve with cornbread or crackers.

EASY PIMENTO CHEESE SPREAD

1 (8)oz. Cream Cheese, room temp.
2 Cups Grated Sharp Cheddar Cheese
2 Large Jars Diced Piementos
1 Tablespoon, Onion, grated or to your taste
3/4 Teaspoon Salt
3/4 Teaspoon Garlic Powder or more
Cracked Black Pepper

In a medium bowl beat the cream cheese with a electric mixer until smooth and fluffy. Add the remaining ings. and beat until well blended. Keep ref. Serve on crackers.

MEXICAN BEEF CASSEROLE

2 Lbs. Ground Chuck
1 Medium Onion, diced
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup

1(12)oz. Can Evaporated Milk
1 (4)oz. Can Chopped Green CHilies
12 Corn Tortillas
1 Cup Cheddar Cheese, shredded

Preheat oven to 350. Spray a 13 x 9 glass baking dish. In a large skillet, combine the ground chuck and onion. Cook until done and crumbled. Drain well. In a medium saucepan, combine soups, milk, and chilies. Cook over medium-low heat until warm. Cut tortillas into fourths. Cover bottom of prepared baking dish with tortillas. Top with half of meat mixture and half of soup mixture. Repeat layers with remaining tortillas, meat mixture and soup mixture. Sprinkle with cheese and bake for 30 minutes or until bubbly and hot.

15 MINUTE MEXICAN DISH

1 Lb. Ground Chuck
1 Medium Onion, chopped
1 Can Spanish Rice
1 Can Ranch Style Beans
1 Cup Shredded Cheese, grated


Brown meat and onions, add some chili powder and salt to this. Drain. Mix in the rice and beans. Top with the grated cheese and bake on 350 for 20 to 30 minutes. Don't let the cheese burn on top or get hard.

MEXICAN CASSEROLE

2 Lbs. Ground Chuck
1 Pack Taco Seasoning
1 Teaspoon Seasoned Salt
1 Can Rotel Tomatos with chilies
16oz. Cottage Cheese, small curd
15oz. Tomato Sauce
2 Eggs, lightly beaten
12 Corn Tortillas, 6 inch, cut into quarters
4 Cups Monterey Jack Cheese, shredded

In a large skillet , cook meat over medium heat and drain. Add the seasoning salt, taco seasoning, rotel and tomato sauce, reduce heat and simmer uncovered for 15 minutes. In a small  bowl combine the cottage cheese and eggs. In a sprayed 13 x 9 pan layer half of the meat sauce, half of the tortillas, half of the cottage cheese mixture, half of the cheese mixture. Repeat layers. Bake on 350 for 30 minutes or until bubbly. Let stand 10 minutes before serving.

COCONUT ORANGE SLICE CANDY

1 (14ounce) Bag Flaked Coconut
 14oz. Orange Slice Candy
1 Cup Chopped Nuts
1 Can Sweetened Condensed Milk

1 Box Powdered Sugar

Chop orange slices into small pieces. Place all ings. in a saucepan. Heat until hot thru. Cool and form into balls. Roll in powdered sugar.

MICROWAVE RED HOT CANDY

1 Cup Sugar
1/2 Cup Karo Light Syrup
Cinnamon Oil
Red Food Coloring

1/2 Cup Powdered Sugar

Combine sugar and karo syrup and microwave on high for 3 minutes. Stir and microwave on high 2 minutes 45 seconds. Add cinnamon oil a few drops around 5 drops or more and food coloring to taste and desired color. Pour quickly onto a buttered cookie sheet. Once this is hardeded, crack it in small pieces and put in a zip-lock bag and put powered sugar over all of it and shake good. Keep in a air- tight container.

BANANA POUND CAKE

1 Box Yellow Cake Mix
4 Eggs at room temp.
1/3 Cup Oil
1/2 Cup Water  
11/3 Cup (4 medium) Bananas, mashed
1 Small Box Instant Vanilla Pudding Mix
1/3 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg

Combine all ings. in a large bowl. Mix well. Then beat at medium speed for 5 minutes. Pour into a sprayed bunt or angel food pan. Bake at 350 for 1 hour or until a straw comes out clean. Watch and do not let burn on bottom. Cool in the pan for 10 minutes and then turn out on a rack to cool completely. Invert and brush with powdered sugar or make a powdered sugar glaze or choc. glaze for it.

CHRISTMAS POPCORN

3 Bags Microwave Popcorn
6 Squares White Almond Bark
M & M's, peanut or plain
Peanuts, any type

Pop the popcorn and place it in a large paper sack which you spray with cooking spray to keep everything from sticking. Add the m&m's and peanuts. Melt the almond bark and pour over the popcorn. Close the sack and shake until all is well coated. You can add whatever you like to this. Cut up pretzels, craisins, raisins, crunch and munch or almonds. Any type of small candy will work also. You a combination of sweet and salty.

RANCH CHEESE BALL

2 (8)oz. Cream Cheeses, softened
1/2 Cup Butter, softened
1 Pack Ranch Dressing MIx
1 Cup Shredded Cheese
11/2 Cups Chopped Pecans
In a medium bowl mix the softened cream cheese and butter. Mix well. Then add the ranch mix and mix well again. Last add the shredded cheese. Mix well. Put in ref. for 2 hours to chill good and then take out and form into a ball. Roll in the chopped pecans. Keep chilled until ready to serve.

BREADSTICK TOPPING

2 Tablespoons Dry Parmesan Cheese
1 Tablespoon Garlic Powder
1 Tablespoon Garlic Salt

1 Tablespoon Oregano
1/4 Cup Olive Oil
Mix all the spices together and put in a empty spice bottle. First coat them with the 1/4 cup olive oil. Then take to spices you have made up and shake over top of the dough you buy or make up.

REMOVE STAINS FROM PLASTIC CONTAINERS

If you have stains that won't come out of your containers when you wash
them then put a diswash tablet in them and let them soak in this overnight. Supposed to work.

POOL HALL HOT DOG CHILI

1 Lb. Ground Chuck or Turkey
3/4 Cup Hot Water
11/2 Cups Onions, minced
4 Tablespoons Mustard
3 Teaspoons Sugar
2 Teaspoons Apple Cider Vinegar
2 Teaspoons Chili Powder
1 Cup Ketchup
Salt

Break up the ground chuck and brown in skillet. Drain.  In a 4 quart saucepan put the beef, onions and cook for 5 minutes. Add hot water to make a thick mix and stir together. Add mustard, chili powder, vinegar, sugar and ketchup. Cook slowly for 1 hour. Add salt to your taste.

(CAKE) CORNBREAD

1 Cake Mix, yellow or butter recipe
2/3 Cup Water
1/2 Cup Butter(1 stick)

4 Large Eggs
1 Box JIFFY Corn Muffin Mix
1/3 Cup Milk
1(11)oz. Whole Kernel Corn, drained well

In a medium bowl combine all the ings. except the corn. Mix on medium spped for 4 minutes. Fold in the drained corn. Pour into a sprayed 13 x 9 pan. Bake for 30 minutes on 350. Do not let burn on bottom.

4TH OF JULY MARSHMALLOW FIRECRACKERS AND CHOC. DIPPED MARSHMALLOWS

1 Bag Vanilla Candy Melts
1 Bage Large Marshmallows
Red Food Coloring
Blue Food Coloring
Wooden Skewers, Don't use the ones with the pointed tips
Sugar

In a mug, melt white, vanilla melts in the microwave, at 15 second intervals. Using a wooden skewer, poke a marshmallow and dip it in the coating and then into red or blue sugar. Let it dry on a parchment lined jelly-roll pan. Repeat, dipping the other end. Dip 12 marshmallows to make 3 fire crackers. Refrigerate till set. Next, thread the marshmallows unto a long wood skewer. Very good.
You can also make chocolate coated marshmallows with crushed pecans on them and then drizzle them with melted white chocolate or caramel.
Take a bag of chocolate candy melts or semi-sweet choc. chips and add 1/2 teaspoons cooking oil to melted chocolate. Stir good. Put three marshmallows on a wooden skewer and then dip in chocolate. Sprinkle the crushed nuts on them and let them dry on a parchment lined jelly-roll pan. Put in ref. until choc. is hard. Then take our and drizzle melted white chocolate over them or caramel and white chocolate. Can also make these using white chocolate instead of the regular chocolate and drizzle with caramel.

FROZEN ICE CREAM DELIGHT

30 Ice Cream Sandwiches
1(17)oz. Jar Butterscotch-caramel Sauce
1 (16)oz. Cool Whip

11/2 Cups Pecans, Toasted
Redi Whip
Candied Cherries
Toast the nuts in a 350 oven. Stir ever 10 minutes. Do not let these burn. Cool. Place 15 ice cream sandwiches in a 13 x 9 glass baking dish. Spread evenly with the butterscotch-caramel sauce. Sprinkle 1cup of toasted nuts on top and top with half of the whipped topping. Add another layer of ice cream sandwiches. Top with the remaining whipped topping or redi whip. Cover well and freeze for at least 4 hours before serving. Before serving make the hot fudge sauce to put on top of this dessert. Top with hot fudge sauce, whipped cream and garnish with remaining toasted nuts and cherries on each square.
Hot Fudge Sauce:
1 Stick Butter
2 Squares Unsweetened Chocolate
1 (14)oz. Can Sweetened Condensed Milk

Melt butter and chocolate over medium heat, stirring constantly. Add sweetened condensed milk and stir over low heat untill it is mixed good. Keep warm and serve.

TOFFEE CHEESECAKE BARS

1 Pouch(1lb.5oz.) Betty Crocker Sugar Cookie Mix
1 Box(4oz.) Serving French Vanilla Instant Pudding
2 Tablespoons Packed Brown Sugar
1/2 Cup Butter or Marg. melted

21/2 Teaspoons Vanilla
2 Eggs plus 3 Egg Yolks
2 Packs(8)oz. Cream Cheese, softened
1/2 Cup Sour Cream
1/2 Cup Sugar
3/4 Cup Toffee Bits, finely crushed

Heat oven to 350. Spray the bottom and sides of a 13 x 9 pan. In a large bowl add the cookie mix, pudding mix, melted butter, 1 teaspoon of vanilla and 1 whole egg until soft dough forms. Press dough in bottom and up sides of pan. In a small bowl beat cream cheese, sour cream and sugar until smooth. Add remaining whole egg, 3 egg yolks and remaining 11/2 teaspoons vanilla, beat until smooth. Spread over crust in pan. Bake for 30 to 35 minutes until it is set in the center. Immediately sprinkle top with crushed toffee bits. Cool for 30 minutes. Ref. for 3 hours until chilled. Cut into squares. Makes 36 squares. Keep in ref.

CHOCOLATE MOUSSE BARS

1 Pack (8 squares) Semi-sweet Chocolate, divided
1/2 Cup Suagr
1/4 Cup Flour
1 Can(14)oz. Sweetened Condensed Milk, divided
4 Eggs
1 Box(3.9) Instant Chocolate Pudding
11/2 Cups Cool Whip
Preheat the oven to 325. In a kettle melt 6 squares of chocolate as directed. In a medium glass bowl pour the chocolate. Mix it with the sugar, flour, 1/4 cup condensed milk and eggs until well blended. Pour into a sprayed 9 inch square pan. Bake for 25 minutes. Do not overbake this crust. Don't let it scorch. Cool. In a bowl pour the rest of the condensed milk in it and add the dry pudding. Mix for 2 minutes. Stir in the whipped topping and spread over the crust. Melt the other 2 chocolate squares and drizzle over the pudding layer. Ref. until chocolate is firm. Cut into squares.

CHICKEN POT PIE SOUP

2 Cups Chicken Broth
2 Cans Campbell's Golden Mushroom Soup
3 Boneless, Skinless Chicken Breasts
31/2 Cups Potatoes, Peeled and Cut in Chunks

11/2 Cups Carrots, Peeled and Sliced
1 Large Onion, chopped1 Cup Whole Kernel Corn, Frozened or Canned (drained)
1 Small Can Sliced Mushrooms with Juice
1 Cup Frozen Peas
Seasonings of your choice like garlic, seasoned salt or pepper, italian seasoning or onion powder or basil.

Cook chicken breasts and save the broth. Cut into chunks and put in crockpot along with some of the broth. Add all other ings. to crockpot. Let cook on high for 3 hours. Do not add the frozen peas until the last 20 minutes of cooking time. If making your own broth at two bouillon cubes(Bettr Than Bouillon, chicken flavor) to the water for cooking the chicken. But do not add a lot of seasoned salt as it may make it to salty. I like to add a can of chicken broth alone with the other broth.

MARINARA MEATBALL SANDWICHES

1 Pack of Crusty Rolls or Sub Rolls
1 Jar or Bottle of Marinara Sauce
Sliced Provolone Cheese
1 Bag Frozen Italian Meatballs, cut in half
1 Pack Provolone Cheese

Pour the sauce over the meatballs whatever amount you like. Heat the meatballs in the microwave or can heat on the stove according to directions on bag. Heat on medium so they will not stick to the bottom of the pan. Lay a slice of Provolone cheese on the bottom roll. Toast under the broiler. Don't let burn. Next put the meatballs over the cheese and then add the top half of the bun. Very, very good and quick.

VERY VERY MOIST CHOCOLATE BUNDT CAKE

1 Box Devil's Food Cake Mix dont make this up according to directions on box
1 (4) Serving Instant Chocolate Pudding Mix
4 Large Eggs
1 Cup Sour Cream
1/2 Cup Warm Water
1/2 Cup Veg. Oil
11/2 Cups Semi-Sweet Chocolate Chips

In a large bowl put all the ings. except the chocolate chips. Blend witht he mixer for 1 minute. Stir down sides and continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into a sprayed bundt pan. Bake 40-45 minutes on 350. Cool for 20 minutes and then turn upside down on a large plate or serving platter.
Frosting:

8 Tablespoons real Butter, softened
4 Tablespoons Cocoa Powder
1/3 Cup Evaporated Milk
4 Cups Sifted Powder Sugar
Melt butter in medium saucpan over low heat. Whisk in cocoa and milk. Bring mixture to a boil , stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over the warm cake.

CREAMY CHICKEN AND RICE SOUP

4 Cups Chicken Stock
2-3 Cups Water
1 Whole Chicken, already baked or a rotisserie one
1/2 Cup Finely Chopped Carrot
1/2 Cup Finely Chopped Onion
3/4 Cup Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Cup Butter
1 Minced Garlic Clove
2 Cups Heavy Cream or Whole Milk
1 Box Uncle Ben's Long Grain and Wild Rice


In a small pan, melt 2 teaspoons butter. Add the chopped carrots and onion to the butter and saute until they are soft. Remove from heat and set aside. Remove chicken from bone and add to the chicken broth and water in a large stockpot or pan. Bring to a gentle boil. Add the rice to the boiling water (but save the season packet for later), along with the sauteed carrots and onion. Remove from heat and set aside. In a medium saucepan, melt the 1/2 cup butter. Add to it the reserved season packet from the rice. Add in the minced garlic, salt and pepper. Slowly stir in the flour until a thick roux is formed. To this, slowly wisk in the heavy cream or milk. Heat over medium heat for a few minutes until thick and cramy. Slowly wisk the flour roux into the soup and mix well. Heat over medium low heat for 30 minutes, stirring often.

CROCKPOT ITALIAN CHICKEN

1/2 Cup Butter(1 stick)
4-6 Boneless, skinless Chicken Breasts
1 Pack Dry Italian Dressing Seasoning Mix

1 8oz. Cream Cheese
1 Can Cream of Chicken Soup
Noodles, Rice or Potatoes
Wash chicken and place in crockpot. Melt the butter and mix the italian seasoinig with it. Pour over the chicken and cover. Cook on low for 3-4 hours until chicken is fully cooked. Remove from crockpot. Cut the chicken into bite-sized pieces. In a bowl mix the cream soup and cream cheese. Add it to the butter sauce in the crockpot and mix until it is thick and creamy. Add the chicken back in. Heat for another half hour. Serve with rice or noodles.

SNICKER DELIGHT BARS

4 Regular Sized Snicker Bars with Almonds
6 Tablespoons Butter
1 Tablespoon Honey

31/2 Cups Rice Krispies Cereal
3/4 Cup Semit-Sweet Chocolate Chips
Chop up the snicker bars and melt them along witht he butter and honey in a large saucepan. Once melted, mix well. Remove from the heat and immediately add the Rice Krispies and stir well until this is coated with the choc. mixture. Press into a 8 x 8 pan. Melt the choc. chips in a mircowave bowl for 1 minute. Stir until completely melted ever 15 seconds. Once melted stir and spread onto cereal mixture. Ref. for 11/2 hours until choc. hardens. Cut into squares.

CARAMEL PUFFCORN

1 Large Bag Puffcorn
1 Cup Real Butter
11/4 Cup Brown Sugar
2/3 Cup Light Corn Syrup
1 Teaspoon Baking Soda

Combine butter, brown sugar and corn syrup in a medium saucepan. Heat on medium heat until the ings. are all melted together. Remove from the heat and add the baking soda. Wisk the mixture. This will get foamy, Spray a large cookie sheet and pour the puffs onto it. Pour the caramel mixtue over the puffs and stir until they are well coated. Bake at 250 for 45 minutes, giving a stir ever 15 minutes. Remove and pour onto wax paper to cool. Break apart when cool. Can spread melted milk chocolate over this when serving. Store in a air tight container.

MOZZARELLA PRETZEL DIP

4 Cups Shredded Mozzarella Cheese
8 Oz. Sour Cream
15 Oz. Real Mayo do not use Miracle Whip

2 Tablespoons Parsley Flakes
2 Teaspoons Garlic Powder
1 Tablespoon Minced Onion
1 Teaspoon Accent
2 Teaspoons Sugar
1 Teaspoon Celery Salt

In a small bowl mix all the spices together. In a medium bowl mix the mayo and sour cream. Add the spices and cheese. Chill and serve with pretzels.

EASY SPAM BURGERS

These are so good but you have got to love dill pickles. You could also use sweet pickles. But to me the dill is what makes the flavor.

1 Pack Hamburger Buns
1 Can Spam, diced or can use diced ham
1/3 Block Sharp Cheddar cheese, or 1/2 to1 bag shredded
5-6 Hard Boiled Eggs, chopped
4-5 Dill Pickles, diced add what ever amount you like
3/4 Cup Mayonnaise

In a medium bowl dice the spam. Chop the boiled eggs and add to span. Chop the dill pickles and add to spam mixture. Add the cheese and stir good. Stir in 3/4 cup mayonnaise. Mix good. Take a cookie sheet and spary it lightly. Put the bottom part of the buns on it. Spoon the spam mixture over the buns. Broil this for around 5-10 minutes or until the cheese melts. Do not let this burn. It burns easy so watch it. You can also use the top of the bun for these also. These are open face sandwiches. That way you will not waste the buns. If using the top part I cut a slice off the top so it will set flat and use this side as the bottom.

GARLIC AND CHICKEN BOW TIE PASTA

1Tablespoon Olive Oil
1 Lb. Boneless, skinless Chicken Breasts, sliced crossways
1 Teaspoon Salt
1 Tablespoon Olive Oil
1 Tablespoon Crushed Garlic, 6 cloves
1/2 Lb. Mushrooms, quartered or canned, drained good
1/2 Cup Green Onions, sliced
3/4 Cup Red or Orange Peppers, chopped
1 Can(14.5)oz. Diced Tomatoes, undrained
1/2 Cup Chicken Broth
1/2 Teaspoon or less of Crushed Red Pepper
1/2 Teaspoon Cornstarch
1/2 Teaspoon Salt
2 Cups Dry Bow Tie Pasta, cook as directed
1/4 Cup Cilantro, chopped or can use parsley
Parmesan Cheese, grated

In a medium skillet heat one tablespoon of oil and saute the chicken until done. Can cut chicken up in chunks also. Sprinkle with salt and then remove this from the skillet. Keep this warm. In the same skillet saute the garlic until it is soft do not let get brown. Add mushrooms, onions and peppers. Let cook for 2 minutes. Add tomatoes, broth and red pepper, cornstarch and salt. Heat to boiling then reduce heat and simmer for 5 minutes. Remove from heat. Combine chicken, hot garlic mixture and cooked and drained pasta and cilantro. Toss.Sprinkle generously with fresh parmesan cheese.

LEMON CREAM CHEESE CAKE

1 Box Lemon Cake Mix
11/3 Cups Water
 3 Eggs
1/3 Cup Unsweetened Applesauce
3 Tablespoons Poppy Seeds


Filling:
1(8)oz. Cream Cheese
1 Can Lemon Pie Filling or 1 Large Box Lemon Pie Filling, cooked and cooled
1/2 Cup Powdered Sugar

Topping:

1/3 Packed Brown Sugar
1/4 Cup Chopped Pecans
3 Tablespoons Flour
11/2 Tablespoons Butter, melted
1/2 Teaspoon Cinnamon
1/8 Teaspoon Vanilla Extract

Glaze:

1/2 Cup Powdered Sugar
4 Teaspoons Lemon Juice

For Cake:
Mix the 5 ings. in a medium mixing bowl. Mix good. Spray a 13 x 9 pan. Pour half of the batter into the pan. In another bowl mix the cream cheese until smooth. Gradually beat in the pie filling. Next beat in the powdered sugar. Drop by teaspoonfulls over the batter. Spread this gently. Top with the remaining batter.

Topping:
Combine the ings. and sprinkle this over the batter.
Bake at 350 for 40-45 minutes. Cool good.

Glaze:
Combine the ings. and drizzle over the cool cake.

SNICKERDOODLE CAKE WITH BUTTERCREAM FROSTING

1 Box Yellow Cake Mix
1 Cup Milk
1/4 Cup Butter, melted
1/2 Cup Applesauce   

3 Large Eggs
1 Teaspoon Vanilla
2 Teaspoon Cinnamon
Mix all together and put in 3 sprayed round pans or 1 sprayed 13 x 9 pan. Bake on 350 for 30 minutes.

Buttercream Frosting:

1/2 Cup Real Butter
4 oz. Cream Cheese  

31/4 Cups Powdered Sugar
3 Tablespoons Milk
1 Teaspoon Vanilla
1/4 Teaspoon Butter Extract where the spices are
1 Teaspoon Cinnamon

Beat the butter and cream cheese until this is creamy. Add the vanilla and butter extract and combine this good. Then add the powdered sugar one cup at a time beating good after each cup. Add the milk to keep it from getting to hard. Beat again. Last add the cinnamon and beat. When cake is cool put frosting on it and then on top sprinkle some cinnamon and sugar.

RANCH MACARONI AND CHEESE

1(16)oz. Box Elbow Macaroni
1 Cup Milk
1/4 Cup Butter or Marg, cubed
1 Envelope Ranch Salad Dressing Mix
1 Teaspoon Garlic Salt
1 Teaspoon Garlic Pepper Blend
1 Teaspoon Lemon-pepper Seasoning
1 Cup Monterey Jack Cheese, shredded
1 Cup Colby Cheese, shredded
1 (8)oz. cup Sour Cream
1/2 Cup Saltine Crackers, crushed
1/3 Cup Grated Parmesan Cheese

Cook macaroni and drain. Do not let get mushy. In a saucepan combine the milk, butter and seasonings and dressing mix. Cook until this is good and hot. Stir in the cheeses until melted. Then stir in the sour cream. Drain the macaroni and put into the cheese sauce. Let sit for 10 minutes before you serve this. Sprinkle with parmesan cheese and the crushed crackers.

PARMESAN RED POTATOES

1-1/2 Lbs. Red Potatoes, cut in wedges
2 Tablespoons Olive Oil
1/4 Cup Bread Crumbs
2 Tablespoons Fresh Grated Parmesan Cheese
1 Teaspoon Salt
2Teaspoons Garlic Powder

Preheat oven to 350. Place red potatoes that have been washed with skin left on and cut into wedges in a small bowl. Toss witht he olive oil until coated. Add the bread crumbs, parmesan cheese and garlic powder and toss together until evenly coated. Put on a spray cookie sheet and bake for around 30 minutes or until done and brown.

ITALIAN SAUSAGE AND PASTA

11/2 Lbs. Italian Sausages, about 12 links
1 Tablespoon Olive OIl
2 Cloves Garlic, minced
1 Yellow Onion, thinly sliced

2 Green Peppers, cored and thinly sliced
1 Red Pepper, cored and thinly sliced
2 Cups Chopped Italian Tomatoes
1 Tablespoon Italian Seasoning
1 Lb. Pack Rigatoni Pasta, cooked and drained
In a large skillet, saute the sausages in oil until browned. Remove sausages from pan and cut into 1-inch pieces. Set aside. Add garlic to oil
with the onions and peppers and cook for 5 minutes to peppers are soft. Add the tomatoes and sausages to the pan. Cook covered for another 5 minutes. Add drained pasta and toss. Serve hot.

JENNIFER'S ORANGE TEA

1 Can of Sommerset Tea from Save- A- Lot(use 12 scoops)
1/2 Cup Sugar or less as it is already sweet
1 Navel Orange, sliced use 1/2 of orange

You use 12 scoops of teas for 2 quarts of tea. Mix well and add the 1/2 cup or more if you like it sweeter of sugar. Then take 1/2 of the orange and slice it and put in the tea. Let sit for 1/2 hour to blend good. This is very good.

STEFEN'S JAM CAKE FROM CHRISTMAS

4 Cups Flour
6 Eggs, seperated
1 Cup Butter
2 Teaspoons Baking SOda
1/2 Cup Crisco
2 Cups Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1 Teaspoon Allspice
1 Cup Buttermilk
2 Cups Blackberry Jam
1 Cup Strawberry Jam
1 Cup Pineapple Jam or crushed pineapples
11/2 Cup Pecans or Walnuts, chopped
In a medium bowl mix all ings. as listed, using egg yolks first. Mix well and then fold in the egg whites. Spray 4 round pans. Or can use a bunt pan. Bake at 350. Makes 4 or 5 layers.
Buttermilk Frosting:

11/2 Cups Sugar
1/2 Teaspoon Baking Soda
1 Stick Butter
1/2 Cup Buttermilk

Cook to soft ball stage. Beat until thick enough to spread. You can not use the pineapple and instead use two cups of the strawberry jam.

TO EVERYONE WHO HAS JOINED THIS SITE

Hi, everyone. I would just like to thank each of you for joining our site. I do not get to post alot of thoughs on here like most other blogs as I stay so busy working. I have been trying to get our recipes on this blog from our family website that was shut down around 2 years ago by MSN. They stopped having a place for family websites and we have had to move our recipes over to this blog. We do not get any type of money from this blog and it is just for saving our recipes. We have so many that it is hard for me to try and get them all on here. We have a large family and we go to so many homecoming and etc. that there is always new recipes to be had along with our old ones.
We all love to get new recipes and if you all have any you would like to put on here just email them to me. Of course desserts are our favorite. lol.
It takes a lot of time to type all of these on this site. But when I do get the time I try to put them on here.
I love to write about my father-in-law as he was such a very funny person and could keep you laughing all the time. From time to time I put some of the things on here that happen in our lives. They do happen and no we are not crazy. We are just a bunch of country people who love to enjoy all of our family and friends and church friends also. So glad for each and every one who has joined our site. Lynn

STEFEN'S ASPARAGUS IN BLANKET

1 Loaf Old Bread

1 Container of Allouette Cheese, (spinach, garlic or something spicy)
1/2 Stick Butter
1 Can Asparagus, drained good
1 Bag Mozzarella Cheese, finely shredded

Remove the crust from the bread. Spread a thin layer of the allouette cheese over the bread. Then lay two asparagus on top of this and fold over or roll up if you can. Continue doing this until asparagus is all used up. Melt the butter and brush over top of the bread. Bake for 20 minutes on 300 or until light brown. Can put some mozzarella cheese on top when they are half baked. Just so it melts.

LOU'S ORANGE VANILLA SALAD

1 Large Can Fruit Cocktail, with juice
1 Medium Can Crushed Pineapple, with juice
1 Can Sliced Peaches, with juice cut up into chunks
1/2 Cup Coconut or more to your liking
1 Large Apple, cut up
2 Bananas, sliced
Grapes, halved
1 Box Orange Jello
1 Large Box Instant Vanilla Pudding
1/2 Bag Mini Marshmallows
1 Medium Cool Whip
Take the fruits and drain them in a bow and save the juice. Don't use all of the juice. In a medium bowl mix the apples that have been sliced and the bananas and pour some of the juice in the bowl and sprinkle the pudding over this. Stir good. Then sprinkle the jello over this also. Do not make up the pudding or jello. Add the rest of the fruits and more juice if you need it. Mix in the coconut and marshmallows and then put the cool whip on top.
You can use sugar free jello. Start out with 1/2 of the pack of jello and add it to your liking. Ref.

OLD TIME SMOTHERED CHCKEN LEGS

6 To 8 Chicken legs or thighs or can use both
1 Teaspoon Lawrys Seasoing Salt
11/2 Cups Flour
1 Tablespoon Cajun-Creole Seasoning or to your taste
11/2 Cups Chopped Onion
3/4 Cup Chopped Bell Pepper
3/4 Cup Flour for Gravy

4 To 6 Cups Water
2 Tablespoons Chicken Bouillon
Pepper to your taste
1/2 Teaspoon Worcestershire Sauce
Canola Oil for Frying
Preheat the oven to 350. Heat the oil in a large dutch oven over medium heat. Sprinkle both sides of the chicken with the seasoning salt. Do not oversalt. Put the flour in a medium bowl and then add the cajun seasoning. Stir good to combine the spice. Put the chicken into the seasoned flour and coat on both sides. Then put the chicken in the dutch oven and fry until light brown on both sides and then put the chicken on a rack to drain off all the excess grease. Add the onion and bell peppers to the drippings and cook until onion is tender but not brown. Stir in the flour a little at a time until you have all of the 3/4 cup used. Cook stirring constantly for 5 minutes. Next add the water one cup at a time making sure that you stir well while adding each cup. Stop adding the water when you get the gravy as thick as you like. Then stir in the chicken bouillon and pepper and wocestershire sauce and stir. Remove the pot from the heat and add the chicken and turn on both sides to coat it. Put in oven and bake for 1 hour  or until chicken is done turningever now and then so the chicken will not stick.

CRANBERRY MEATBALLS

1 (2) Lb. Frozen Meatballs
1 (12)oz. Jar Heinz Chili Sauace
1 (14)oz. Can of Jelled Cranberry Sauce  
Place meat balls in the crockpot. In a bowl stir the chili sauce and cranberry sauce together until it is combined well. If it has lumps put it in the microwave for around 40 seconds. Pour the sauce over the meatballs and let it cook on high for 2 hours. Stir every now and then. Turn crockpot to warm until ready to serve.

POTATO CHIP CASSEROLE

5 Chicken Breasts, cooked and cubed
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 (8)oz. Carton Sour Cream
1 Can Sliced Water Chestnuts, drained
1/2 Cup Milk
3 Cups Crushed Terry's or Lay's Potato Chips, can use any flavor green onion and sour cream is good


Sprinkle half of chips in the bottom of a 9 x 13 baking dish. Mix chicken, soups, sour cream, water chesnuts and milk and carefully spread mixture evenly over chips. Sprinkle remainings chips over top of chicken mixture. Bake in a preheated oven on 350 for 30 to 35 minutes or until brown and bubbly.

SAUSAGE AND TOMATO DIP

1(16)oz. Pack Three Little Pigs Pork Sausage
1 (10)oz. Can Diced Tomatoes With Mild Green Chilies, undrained
2 (8)oz. Cream Cheese, room temp.
Cook the sausage in a skillet until evenly brown and no longer pink. Drain off the grease. Reduce the heat to low. Stir in the tomatoes and cream cheese. Stir until blended. Cook until heated thru. Serve warm with corn chips.

BROWNIE ICE CREAM PIE

4 Eggs
1/4 Cup Blue Bonnet, melted
4 oz. Sweet Baking Chocolate, melted and cooled
1/2 Cup Packed Brown Sugar
1/2 CUp Granulated Sugar
1/2 Cup Baking Mix
3/4 Cup Chopped Nuts
1/2 Gallon Kays Ice Cream, any flavor, softened
Chocolate Fudge Ice Cream Topping Sauce

Preheat the oven to 350. Spray a springform pan with cooking spray. In a medium bowl beat the eggs, 1/4 cup butter and chocolate with a mixer on low for 1 minute or until it is smooth. Then beat in the brown sugar, the grandulated sugar and the baking mix until well blended. Beat on medium speed for 2 minutes or until smooth. Pour into pan. Sprinkle with nuts. Bake for 35 minutes until edges are dry and top cracked. Cook in the pan on a cooling rack for 1 hour. Center will sink. Spread 11/2 fudge sauce over the pie. Spoon the ice cream on the pie mounding and packing firmly. Freeze 4 hours until firm. Take the remaining fudge sauce and serve over top of each slice of the pie. Keep in freezer.

COUPON SITE

This is a very good site for all types of coupon updates. http://www.barginbuggy.com/

EASY APPLE FRITTERS

These are so easy to make and with the apples falling of all the trees around here you can go pick up enough to make these in just a few minutes. I like to make these and eat with vanilla ice cream.

11/4 Cups All Purpose Flour
11/2 Teaspoons Baking Powder
1/2 Cup Sugar
1/4 Cup Light Brown Sugar
11/2 Teaspoons Cinnamon
1/2 Cup Milk
1 Large Egg, beaten
4 Tablespoons Blue Bonnet Marg. melted
11/2 Cups Apples, chopped
Can also just use Self-Rising Flour if you like

Mix the flour, baking powder, sugars and cinn. together in a large bowl. Then add the egg, milk and melted butter(let this cool a little). Stir well. Have the apples peeled and chopped. Add these to the batter. Stir until combined. Put oil about 11/2 inches deep in a skillet. Do not have oil on high as it will burn quick. Let get hot but not smoking. Take a 1/8 measuring cup and put the apple batter in it and then drop into the hot oil. Let fry for around 2 minutes and then flip over. Do not let oil get to hot as this will scorch the fritters. Should be brown on both sides. Then take some paper towels and put in a plate or on a cookie sheet. Lay the fritters on this to drain off some of the oil. While hot take and have a bowl with powdered sugar in it and take a pair of tongs and put one in the bowl and cover with powdered sugar. Flip over and do the other side. You can also make a glaze for them if you do not like just powered sugar alone. For the glaze mix 2 cups of the powdered sugar in a bowl with 2 Tablespoons of mik and wisk good. If to thick add a little more milk. Drizzle over the fritters.  Let the glaze dry for a little. Serve with vanilla ice cream. Serve the fritters hot.

SWEET RICE

1 Cup Instant Rice
1/2 Cup Sugar or more
1/4 Stick Blue Bonnet Marg.
1/2 Cup Milk

Wash rice. Drain. Then cook as directed on box. Or just add one cup water in a kettle. Let water come to a boil. Then add the one cup of instant rice. Stir good. Put a saucer on top of the kettle to hold in moisture. When water is absorbed then take off  saucer and fluff. Add the 1/2 cup milk and sugar. Stir good. Add butter and put back on stove for a few mintues on low to let all get warm. Serve with biscuits, eggs and sausage for breakfast. If using regular rice cook and then drain. Then add the butter, milk and sugar. Put back on the stove to let get warm. Best served warm. Rice will thicken as it sets. It may be a little soupy at first. Just work with the ings. May need to add a little more sugar.

GETTING TO MEET CHRISTY JORDEN

While down  in Nashville, Tn. my son and I went to the book fair that Nasville had this year in Oct. While there we got to go and here Christy Jorden of Southern Plate speak as well as sign her new cookbook that has just came out and has some great recipes in it.
Let me tell you this lady is going to make a hit in the cooking world. She is really a very sweet and kind person. She is laid back and just a southern lady who loves to cook like all of us. What will make her  a go is how she is just so friendly. She had her mom with her and she is also a nice person. What really amazed me is what she said. She was telling about how her son ask her is she was going to be rich by selling her cookbooks and maybe getting her own cooking show. This is what her reply to him was. We are already rich. We have a home, shoes to wear, food on our table and all of us healthy and a car to drive. We already have all we need.
So that just shows you what kind of mom she is. She said it took her at least 10 hours a day to work on her blog. As she has a family she had to divide her time with everything us women have to do as well as try to take care of her blog and that is something in itself as it takes a long time to type up the recipes and take pictures.
We ask her what kind of flour she used for her Jorden rolls and she said she used the Southern Biscuit flour with the Blue Star yeast that you find in the jar. I ask her mom what kind of cornmeal they use and she said Martha White Cornmeal Mix. So if you can find her cookbook buy it. She has some great recipes in it. One of my favorite one is the Thousand Island dressing. Another one of course is her Jorden Rolls. Also the white BBQ sauce is good to. So beg for one for Christmas. I am so glad my son got me and my daughter one as they are selling so fast. Sam's club and Amazon has them now. Her book is No. 2 in the region now on Amazon I think.
 While at Sam's I also found another new cookbook that is good. It was called Fix It And Forget It Chirstmas (or may be Holiday) Recipes.  I just love to get my hands on a new cookbook.