FRUIT DELIGHT CAKE

1 Box Butter Cake MIx
1/2 Cup Oil
1 (11)oz. Can Mandarin Oranges with juice
4 Eggs

Mix all ings. together in a bowl. Pour batter into a 9-inch sprayed bunt pan. Bake at 325 for 30-40 minutes. Let cake cool. Remove from pan and ref. for 1/2 hour. Punch holes in cake with a fork and spread on the frosting. Keep ref.

FROSTING:
1 (3)oz. Box of Instant Vanilla Pudding
1 (8)oz. Bowl of Cool Whip
1 (8)oz. Can Crushed Pineapples with juice
In a bowl combine the pudding mix and cool whip. Drain half of the juice from the can of pineapples and add it and the pineapples to the mixture. Mix and frost cake.

QUICK AND EASY GUACAMOLE

2 Avocados, peeled and diced
1/4 Cup Salsa, such as Pace
Lemon Juice
Salt

Mash the avocado and add salsa, lemon juice, and salt. Keep ref. Serve with tortilla chips.

EASY HOME-MADE PANCAKE SYRUP

2 Cups Sugar
1 Cup Water
1-2 Tablespoons Corn Syrup if you have some on hand
Pinch Salt
1/2 Teaspoon Imitation Maple Flavor

In a kettle bring the water, sugar and corn syrup and salt to a boil. Contine boiling for 2 minutes. Then remove from heat and add the maple flavoring. Let cool and keep ref. Makes about a pint. If you do not have the maple flavoring and have some maple flavored syrup add it to the kettle and it will flavor it.

POUND CAKE PUMPKIN ROLL BARS

1 Box Golden Pound Cake MIx
2 Eggs, divided
2 Tablespoons butter, melted
3/4 Cups Chopped Nuts, divided
3 Teaspoons Pumpkin Pie Spice, divided
8 oz. Cream Cheese, softened
1 Can (14)oz. Sweetened Condensed Milk
2 Egg Whites
1 (16)oz. Can Pumpkin
1/2 Teaspoon Salt

Preheat oven to 350. Spray a 15 x 10 jellyroll pan. Set aside. In a large bowl combine the cake mix, one egg, butter, 1/2 cup nuts and 1/2 teaspoon pumpkin pie spice. Using pasty blender mix until crumbly. Place on the jelly roll pan. Set aside. In a large mixing bowl mix the cream cheese until fluffy. Beat in the condensed milk, the egg white and egg, pumpkin and remaining pie spice and salt. Mix well and pour over crust. Sprinkle 1/4 cup nuts on top. Bake for 30 minutes. Let cool. Chill. Cut into bars. Store in ref.

STRAWBERRY SHORT-CAKE CAKE

1 Box Vanilla or Yellow Cake Mix
1 Box Frozen Sliced Strawberries with syrup
1 Medium Cool Whip
1 Pack of Strawberry Glaze

Make up the cake mix using directions for a 9 x 13 pan. Let cool. Punch holes all over the cake. In a bowl take the strawberry glaze and the frozen strawberries and mix together. May not need all of the pack of glaze. Pour over top of cake. Add the cool whip over the strawberries. Keep chilled.

OLD-TIME STAGE PLANKS

When I was growing up we would buy these and eat them with a pint of choc. ice cream or a good cold glass of milk. You cannot hardly find these anywhere now to buy.

1 Cup Molasses
1 Cup Buttermilk
1 Tablespoon Ground Ginger
1/2 Cup Solid Shortening like Crisco

3 Cups Sifted Flour
1 Teaspoon Baking Soda
1 Tablespoon Hot Water
In a heavy kettle over medium heat melt the molasses, shortening and ginger together. Blend well. When the mixture is melted and still warm beat by hand or mixer for 10 minutes. Dissolve the soda in a tablespoon of boiling water and add to the molasses mixture. Stir good. Alternate adding the buttermilk and the flour. Gradually add in the flour. Add just enough of the 3 cups to make a good stiff dough. Beat thoroughly. Spray 2 jelly roll pans with cooking spray or can use oil. Pour the mixture into each pan and bake on 400 for 10 minutes. With the heat being this high they will burn easy on the bottom. So watch these very close. Can make a powdered sugar glaze to put on top of them if you like.

PINEAPPLE-LIME JELLO DESSERT

1 Large Bowl Cool Whip
1 Large Container Cottage Cheese
1 Large Box Lime Jello, use dry
1 Large Can Crushed Pineapple
1 Large Can Orange Segments or can use fresh oranges
1 Cup Walnuts, chopped
1 Small Jar Cherries

In a large bowl mix the cool whip and cottage cheese together. Add the dry jello. Drain the fruit and add to the mixture. Blend well. Next add the nuts and cherries.  Chill and serve.

TOMATO CROSTINI

1 Baquette
8 Teaspoons Sun-dried Tomato Spread
Olive Oil Cooking Spray
Preheat oven. Cut baquette diagonally into 8 slices. Remvoe the ends. Place on baking rack. Coat top of bread with cooking spray. Spread 1 teaspoon tomato spread on each side, sit aside. Broil 2-3 minutes or until golden brown. Serve.

STRAWBERRY-LIME DRINK

2 Cups Frozen Whole Strawberries
1 (6-ounce) Container Frozen Limeade Concentrate
2 Cups Milk
1 (8oz). Container Strawberry Yogurt
Combine all ings. in blender. Blend 20 seconds. Scrape down sides. Blend for 20 more seconds or until blended. Serve

TACO JOE

1 Lb. Ground Beef
1Pack Taco Seasoning Mix
1 (8)oz. Can Tomato Sauce
1 Cup Shredded Cheddar Cheese
4 Sandwich Rolls


Place ground beef in a skillet. Brown for 7 minutes or until done. Stir and break up meat as it cooks. Stir in taco seasoning and tomato sauce. Cook 2 minutes, stirring ever now and then. Sprinkle with the cheese and then cover and remove from heat. Let stand 4 or 5 minutes until cheese is melted. Top with lettuce and tomato and sour cream if you like.










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BLUEBERRY-PINEAPPLE DIP

2 Cups Frozen Blueberries
1 Small Can Pineapple Chunks
1 Cup Sour Cream
1/2 Cup Light Brown Sugar
1/2 Teaspoon Ground Cinnamon

Place the blueberries in a bowl to thaw. When thawed add the pineapple chunks and half of the juice. In another bowl add the sour cream, brown sugar and cinnamon. Wisk together. Next add the pineapple chunks and blueberries to the sour cream mixture. Stir. Chill and serve. Can serve some over top of a piece of pound cake or a yellow cake. If pineapple chunks are two large can be cut into smaller pieces.

HAMBURGER DRESSING

1/2 Cup Sun-dried Tomatoes in oil(drained)

1/2 Cup Ranch Salad Dressing
1/4 Cup Barbecue Sauce
Mix all ings. in a blender.  Blend for 1 minute or until smooth. Put on top of your hamburger or spread on the top bun instead of mayo or mustard.

CROCK-POT COWBOY SOUP

1Lb. Beef Stew Meat
1 Pack Taco Seasoining Mix
1 (14.5) Can Diced Tomatoes with garlic/onion, undrained
1 (10)oz. Can Diced Tomatoes with Green Chiles, undrained
1 Cup Refried Beans
2 Cups Frozen Seasoning Blend(diced onions, bell peppers, celery)
2 (16)oz. Cans Pinto Beans, drained

Turn slow cooker on high. Place the beef and taco seasoing pack in a ziploc bag. Shake to coat. Put the beef and seasoing in the slow cooker. Stir in canned tomatoes with their liquid, refried beans and seasoning blend. Pour beans on top of beef mixture and do not stir. Cover and reduce heat to low. Cook for around 8 hours or until beef is done.

VEG. DIPPING SAUCE

1/4 Cup Mayonnaise
2 Teaspoons Horseradish
2 Teaspoons Country-style Dijon Mustard
1/4 Teaspoon Green Pepper Sauce


Combine all ings. in a small bowl. Chill and serve.

HONEY GLAZED CARROTS

1 Tablespoon Butter
1/2 Tablespoon Seansoned Salt
1 (16)oz. Bag Whole Baby Carrots

1/4 Cup Honey
1/4 Cup Brown Sugar
2 Cups Water

Place the water and carrots in a pan and bring to a boil. Heat for 5 minutes. Drain water and then put back in pan and add the seasoned salt and butter. Saute for 1-2 minutes. Add honey and brown sugar. Mix and cook for 3 minutes. Stir frequently.

FRIED RICE

1 3/4 Cups Chicken Broth
3 Tablespoons Soy Sauce
1 Teaspoon Minced Garlic
1/4 Teaspoon Red Pepper Flakes
2 Green Onions
1 Medium Red Bell Pepper
2 Cups Instant Brown Rice
1 Cup Frozen Green Peas

In a skillet combine the garlic, soy sauce, pepper flakes and broth. Bring to a boil on high. Slice the green onions very thin. Cut the pepper into 1/4 inch pieces. Set this aside. Add the rice to the boiling broth and return to a full boil. Reduce the heat to low and cover and cook for 5 minutes. Remove from heat and stir in the peas, onions and peppers. Cover and let stand for 7 minutes until the water is absorbed. Fluff with a fork and serve.

NEW TWIST TO BROWN GRAVY

Are you tired of the same old brown gravy. Spruce it up a bit with this recipe.

2 Packs Brown Gravy
1 Cup Sour Cream

Make gravy up according to instructions on pack. Then add a cup of sour cream to both packs of gravy. Stir good and pour over your meat. Can also add a can of drained mushrooms if you like to this.

TOMATO-CUCUMBER SALAD

3-4 Roma Tomatoes or about 11/2 Cups, chopped
1 Large Red Onion, diced
2 Cucumbers, chopped unpeeled
1 Bottle Italian Dressing, Tuscan House Type


Place all vegetables in large bowl. Pour about 1/2 the bottle of dressing over the salad and then stir. Cover and ref. for several hours before serving

MICROWAVE MASHED POTATOES

5 Large Potaotes
Salt and Pepper
Milk and Butter

Take your potatoes and wash good. Then punch holes in them with a fork. Microwave them on the button for potatoes or around 8 minutes. Take a knife and slice one open. Test to see if done if not mirc. a little more. Get the potato out of the middle and put in a bowl. Add salt pepper and butter. Take your mixer and whip. Add enough milk to make them fluffy. Lot less time then cooking them. Will taste the same.

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SNICKERS CUPCAKES

1 Box White Cake Mix
Mini Snickers Bars
White Choc. Frosting or White Fuffly Frosting
Caramel Ice Cream Topping
Chopped Peanuts

Make the cake up using instructions on the cake box. Pour in cupcake cups. Press a mini snicker bar down in the center of each cupcake. Bake according to instructions for cup cakes. Let cool and frost with white choc. or vanilla or fluffy frosting. Take a mini snicker bar and cut it up put on top of the frosting and drizzle caramel ice cream topping over the top. Can also add some chopped peanuts to the top of the cupcake.

CHOC. SPRINKLES CAKE

1 Box Yellow Cake MIx
1 Box Small Instant Vanilla Pudding
4 Eggs
1/2 Cup Veg. Oil
1 Cup Water
3/4 Cup Toasted Coconut
1/2 Cup Chocolate Sprinkles
1/2 Cup Chopped Walnuts

In a medium bowl mix  the cake mix, the vanilla pudding, the eggs and the oil and water . Beat for 2 minutes. Add the sprinkles, the coconut and the walnuts. Fold these into the batter. Spray 2 round cake pans. Pour into pans and bake for 40 minutes on 350. Or until a toothpick comes out clean. Cool and remove from pans. Wrap in alum. foil and put in the  freezer for awhile then make the frosting.

Frosting:

1 Pint of Heavy Cream
1 Pint of Milk
1 Large Instant Chocolate Pudding Mix

Beat all three together until you form soft peaks. Take the cakes out of the freezer. Cut the 2 round layers to make 4 layers. Cut each one in half (round way). Put the first layer in a plate and put frosting on it. Continue with the other 3 layers frosting each one. Then put frosting on top and around the sides of the cake. Decorate the top with choc. sprinkles or hershey candy bar curls and can add some canided cherries around the top. Ref. the cake a while before cutting. Keep in ref.

To toast the coconut put in a pan and put in the oven on 350 for 5 to 7 minutes. Let cool. Watch and don't let it scorch.

PINEAPPLE-PECAN CAKE WITH CREAM CHEESE FROSTING

2 Cups Flour
2 Cups Sugar
2 Teaspoons Baking Soda
2 Eggs
20oz. Can Crushed Pineapple with juice
1 Cup Chopped Pecans

Iceing:
1 Stick Butter, softened
1 (8oz.) Cream Cheese, softened
2 Cups Powdered Sugar
1 Teaspoon Vanilla

Mix the dry ings. together. Add the eggs, pineapple with juice and the pecans. Stir just until moistened. Pour into a 9x 13 sprayed glass pan. Bake for 35 minutes or until it tests done with a toothpick. Cool. Then frost with cream cheese frosting.

Frosting:
Combine the cream cheese, butter, sugar and vanilla. Beat until smooth.

MINT TEA

1 Green Tea Bag
2 Teaspoons Sugar
3 Sprigs Fresh Mint
1 Cup Boiling Water

Mix all the ings. in a cup. Pour the boiling water over them and let it infuse for 3 to 4 minutes. Discard the tea bag and stir. Drink warm or cold.

PENNI AND ROASTED TOMATO DISH

1 Lb. Hamburger, fried and drained
1 Onion, chopped
1 Can of Fire Roasted Tomatoes with juice
1Box Penni Pasta
1 Bag Mozzarella Cheese
Parmesan Cheese

Take your ground beef and put in a skillet and fry, add the onion and fry it with the beef. Drain and add the tomatoes with the juice. Cook the pasta and drain and put in with the ground beef mixture. Put in a sprayed baking dish and put the mozzarella cheese on top of the mixture and bake until cheese is bubbly. If you do not want to add the mozzarella cheese then just serve and sprinkle parmesan cheese on top.

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GOOD USE FOR A CHOP STICK

If you are cooking something in a kettle and do not want it to boil over. Take a chopstick and lay on the back side of the kettle and then put the lid down on it. Make sure it does not fall in the kettle. This lets the lid stay on and lets the steam out the back and it will not boil over. I do this when I am cooking pinto beans or green beans.

ITALIAN STYLE PORK ROAST

Pork Roast or 6-8 Pork Chops
1 (8)oz. Cream Cheese
2 Cans Cream of Mushroom Soup
1 Chopped Onion
1 Pack Dry Italian Salad Dressing Mix
Rice


Mix all the ings. together except the rice and pork. Place pork in crockpot. Pour mixture over the pork and set crockpot on low for 7-8 hours. Or 4-5 on high or until done. 20 minutes before the pork is done cook the rice. Top the rice with the pork and sauce.

BLUEBERRY MUFFINS OR CAKE

1 Egg, beaten
3 Tablespoon butter, softened
2/3 Cup Sugar
1 Teaspoon Vanilla or Almond Extract
2 Teaspoons Baking Powder
11/2 Cups Cake Flour
1/2 Teaspoon Salt
1/3 Cup Milk
11/2 Cups Blueberries

Combine the egg and butter. Gradually add sugar into egg mixture and beat until light. Add extract. In a separate bowl sift together baking powder, cake flour and salt. Add the flour to the egg mixture alternately with milk. Beat well. Fold in the berries and pour into a 8 inch cake pan.  In a bowl mix the brown sugar for the topping with the butter until it is crumbly. Add flour and mix to crumbly. Add cinn. Add nuts to this and then  stir good and sprinkle on top of batter.
Bake for 40 minutes or until done. Can also make these in muffin pans. If making muffins sprinkle topping on and then bake.

Topping:
1/2 Cup Brown Sugar
3 Tablespoons Flour
1 Teaspoon Ground Cinnamon
3 Tablespoon Butter
1/2 Cup Walnuts, chopped
Combine the butter with the flour until crumbly and then add brown sugar. Stir good. Add the cinnamon and nuts last and stir again. Put on top of batter before baking. When cool take out and sprinkle powdered sugar on top of each muffin or on top of cake.

OLD TIME FRY CAKES

(Makes 3 dozen.)


11/2 Cups Sugar
3 Eggs
3 Tablespoons Butter, melted
3 Eggs
1 Cup Buttermilk
1 Teaspoon Salt
1/4 Teaspoon Nutmeg
1/4 Teaspoon Ginger
1 Teaspoon Soda
1 Teaspoon Baking Powder
4 Cups Plain Flour, sifted
1 Teaspoon Vanilla

Beat the eggs, add the sugar, melted butter,vanilla and buttermilk. Add dry ings. and mix well. Cover and store in ref. overnight. Take a piece of the dough out and roll into a 1/2 in. thick round piece. Fry in a skillet in oil until golden brown.

VIENNA SAUSAGE AND RICE

1/4 Cup Onion, diced
1/4 Cup Green Bell Pepper, diced
1/4 Cup Tomatoes,
11/2 Tablespoon of Cilantro or Basil
1 Tablespoon Ground Garlic
11/2 Tablespoon Olive Oil
1 (5)oz. Can of Vienna Sausage (pork or chicken)
3 Cups Water
11/2 Cups White Rice, uncooked 3 cups water
1 Teaspoon Salt to taste

Heat the olive oil in an uncovered deep cooking dish, over medium high heat. When hot, reduce the temperature to medium heat. Add the onion, pepper, tomatoes, basil and garlic. Stir-fry for 3 minutes. Add  the rice and simmer uncovered until the liquid evaporates. Next add the sausages. Stir good. Cover and cook over low heat until the rice is tender. Do not overcook.

SWEET AND SOUR WINGS

2 Lbs. Chicken Wings
Ground Pepper and Salt to your taste
1 Cup Honey
1/3 Cup Soy Sauce
2 Tablespoons Veg. Oil
3 Tablespoons Mustard
1/2 Tablespoon Ground Garlic
1 Teaspoon Lemon Juice

Mix all of the ings. together until well blended. Salt and pepper the wings. Take and spray a 13 x 9 glass dish and put the wings on the bottom of the pan in a single layer. Baste the wings witht the paste. Bake in oven on 350 for 45 minutes or until wings are done and sauce thick.

OREO YOGURT DESSERT

Oreo Cookies, crushed
Chocolate Yougurt
Marchino Cherries
Cool Whip

Take and crush the oreo cookies. In a small clear plastic cup or a cupcake paper put a layer of oreo cookies. About 1/2 inch thick.   Next take some of the chocolate yougurt and put on top of the cookies. Add another laeyr of cookies over the yougurt. Do not pres down hard on the top layer. Top with cool whip and a cherry. Keep ref.

FRIED ONION PATTIES

Take sweet onions and slice them about like sliceing for fried green tomatoes. Dip them in flour and fry in a skillet in some olive oil. Watch and don't let them scorch. Make patties out of them and not onion rings.

LEMON-PECAN JELLO

1 Small Box of Lemon Jello
1 Cup Boiling Water
1/2 Cup Sugar
1 Small Can Crushed Pineapple
1 Small Bowl of Cool Whip
1 Cup Yellow Cheese, grated
1 Cup Pecans, chopped

Bring the water to a boil and add the sugar and pineapple. Add lemon jello. Chill until partially set. Take out of the ref. and stir in cheese, pecans and cool whip. Ref.

FRUIT COCKTAIL DESSERT

1 Stick Marg.
1 (16)oz. Fruit Cocktail with Juice
1 Cup Pineapple Tidbits with juice
1 Box Yellow Cake Mix


Topping:
1/2 Cup Brown Sugar
1 Cup Chopped Nuts
1 Cup Coconut

Butter a 9 x12 pan. Pour the fruits with juices in the pan. Sprinkle cake mix (dry) over the fruits. Melt marg. and pour over the cake mix. Mix the topping together in a med. bowl. Sprinkle this over the top of the cake mix. Bake for 30 minutes on 350.

TERIYAKI CROCKPOT CHICKEN

1 1/2 TO 2 Lbs. Chicken Breast Strips
2 Cloves minced garlic
1/2 Cup chopped onion
1 Teaspoon Ground Ginger
1 Teaspoon Sugar
2 Tablespoons Oil
3/4 Cup Soy Sauce


Put all the ings. in your crockpot and stir. Add the chicken and let cook for 6-8 hours on low or 3-4 on high. Serve with rice.

BLUEBERRY COOL WHIP DESSERT

1 1/2 Cups Graham Cracker, crushed
3 Tablespoons Sugar
1/4 Cup Marg. melted
1 Lb. Bag Marshmallows
1 Cup Milk
1/2 Teaspoon Salt
1 Large Bowl of Cool Whip
1 Teaspoon Vanilla
1 Can Blueberry Pie Filling

Combeine the graham crackers, sugar and marg. Mix well and press into the bottom of a 9x 13 pan. Save some to sprinkle on top of the dessert. Bake on 350 for 8 minutes. Let cool. In a double boiler melt the marshmallows and milk and salt. Remove from heat and let cool this should get thick. Fold in the cool whip and vanilla. Spread half of the mixture over the cracker crumbs then spread the blueberry pie filling over this mixture. Spread the remaining marshmallow mixture over the blueberry pie filling and top with remaining cracker crumbs. Chill for 2 hours or longer. Keep ref.

HOW TO PLANT POTATOES AND FREEZER CORN

Have you heard the old saying you are never to old to learn something new? While talking with the lady where we get our garden seed at she was telling us about a man who grew the most potatoes around in the area. So we ask her what did he do different. She said when he cut up his potatoes for seeds that he cut them across and not long ways. Well me I cut them ever how I can to get a eye. So I am going to try this and just see what happens with some red potato seed I got from them. I also read you put the eyes up then some say put the eyes down. Oh well I guess I will have to try both ways in that to. Some say use old potato seed then others say not to so this year we put out a mixture of old seed and new seed. I do know that you can make a spray for all those poor old potato bugs. Use some water with hot sauce and spray the potatoes or some hot pepper in with water to make a spray.
We got out corn seed this year that we had so much luck with last year and it is called Amrosia. I put some in the freezer cut off and on the cob. I always dread putting corn away on the cob as it always has the cob taste. Let me tell you this corn was just like going out in the garden and picking it. I just let my water get hot and put it in for 5 minutes after it came to a boil. I took it out and put it in ice water because it will continue cooking if you don't. I took and cut off my corn and put some water in a skillet and cooked it for 5 minutes.  About a 1/2 cup of water to a pan. Don't let it scorch on the bottom. I let it cool and put it in ziplock freezer bags only or any freezer bags as long as they are thick. I then put it in my freezer in the ref. until I had a brown bag full and then I put it in my deep freezer. Then I put it down in brown paper bags I had got from Walmart for my ice cream when I bring it home. I doubled bagged this, one up and one turned upside down then I turned the top down and taped or stapled it. Man it was so good. My husband could not believe it came out of the garden. I let them lay flat in the freezer and in the bags. I have read you can save your ceral bags and put your zip lock bags down in them and they will help with not letting the freezer taste get into your food or will help with keeping your meat from having freezer burn.

JIFFY CAKE MIX ROLLS

1 Box of JIFFY White Cake Mix
1 pkg. Dry Yeast
1/2 Teaspoon Salt
11/4 Cups Warm Wate
21/2 Cups Flour
Marg. or Butter
Preheat oven to 400°, grease baking sheet. Combine cake mix and yeast. Add salt and warm water. Gradually beat in flour. Cover and let rise in a warm place for 1 hour. Punch down dougha nd shape into dinner or clover leaf rolls. Plase on prepared baking sheet and brush with marg. or butter. Cover and let rise 1 hour or until double in size. Bake for 18-20 minutes.