WALNUT BREAD

2 Eggs, beaten well
2 Cups Brown Sugar
2 Cups Buttermilk
4 Cups Plain Flour, sifted
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
2 Teaspoons Baking Soda
11/2 Cups Walnuts, Chopped

Beat the eggs and sugar until creamy. Add buttermilk and beat well. Add sifted flour with salt, baking owder and soda. Stir well. Stir in the walnuts. Pour into 2 9 x 5 loaf pans. Let stand 10 minutes before baking. Bake on 350 for 45 minutes to 1 hour.

CROCKPOT APPLE BUTTER

3 Quarts Unsweetened Applesuace
3 Cups Sugar or less
21/2 Teaspoon Cinnamon

1 Teaspoon Ground Cloves
1/2 Teaspoon All Spice
1/2 Teaspoon Nutmeg
Combine all the ings. in a large slow cooker. Cover. Cook on high 8 -10 hours. Stir occoasionally. Remove lid during last 3-4 hours. It will thicken as it cooks. If not thick enough put lid back on and let cook awhile longer. Stir every now and then. After cooking have jars and lids hot and pour in. Seal tight. Turn jars upside down to seal. Can also be put in freezer.

PEPPER JACK CHEESE MACARONI

1Lb. Elbow Macaroni
10 Oz. Box Frozen Corn, thawed
1 Red Bell Pepper, chopped
1 Red Onion, chopped
4 Celery Ribs, chopped
8 Oz. Brick of Pepper Jack Cheese, diced small
3 Tablespoon Red Wine Vinegar
Salt And Pepper
1/3 Cup Olive Oil
11/2 Cup Tomatillo Salsa
3 Tablespoons Cilantro, chopped

Cook the macaroni and drain and rinse with cold water. Let cool. Do not overcook and let it be mushy. In a large bowl combine the corn, cheese, bell pepper, celery and onion. Season with the salt and pepper. Add the cooled pasta. Toss to combine this. In a small bowl wisk together the olive oil with the red wine vinegar. Fold in the salsa. Then add this to the pasta mixture. Toss again to coat evenly. Then stir in the cilantro.

BAKED JALAPENOS

12 Medium Jalapenos
4oz. Cream Cheese, softened
1/3 Or Less Of One of the Jalapenos, chopped
2/3 to 1 Cup Shredded Cheddar Cheese 
1 Tablespoon Dried Chives
Salt and Pepper





Preheat oven to 350. Line a baking sheet with aluminum foil. Spray the baking sheet. Cut off the stem of the jalapeno and then split them open long ways. Remove the inside stem and seeds. Take one of the jalapenos and chop up after removing the seeds. (ues whatever amount you want for this to your liking). In a medium bowl combine the cream cheese, cheddar cheese, chopped jalapeno and chives. Season with the salt and pepper. Spoon cream cheese mixture into the jalapenos or use a piping bag or put in a ziploc bag and cut the end off of it and then put this mixture on the jalapenos. Put additional cheddar cheese on top. Bake for 12 minutes or until the jalapenos start to roast and cheese is bubbly. Do not let cheese get to brown on top because it will get hard.

BANANA COBBLER

Streusel Topping

3/4 Cup Packed Light Brown Sugar
1/2 Cup Self-rising Flour
1/2 Cup Butter or Marg. softened
1 Cup Uncooked Oats
3/4 Cup Pecans, chopped

In a medium bowl add the butter and sugar and flour together and mix until it is crumbly. Then stir in the oats and pecans and sit aside.

Filling:

1 Cup Self-rising Flour
1 Cup Granulated Sugar
1 Cup Milk
1/2 Cup Butter or marg., melted
4 Bananas, sliced

Preheat the oven to 350. Spray a 11 x 7 glass baking dish. Mix the flour, sugar, milk until well blended. Add the butter and mix again. Top with the banana slices and streusel topping. Bake for 45 minutes until bubbly and brown but do not let burn on top.

SALSA CHICKEN

4-5 Large Chicken Breasts
1 Can Fiesta Nacho Cheese Soup
24oz. Jar Salsa
2 Tablespoons Taco Seasoning


Wash the chicken breasts and then put them in the bottom of your crock pot. In a bowl put the cheese soup, the salsa and taco seasoning. Stir good and pour over the chicken breasts. Cover and cook on low for 8 hours, stir ever now and then. When finished you can shred with two forks and use on hamburger buns like chicken sandwiches or use as a meat with some side dishes.

HOW TO CUT AND USE FRESH PUMPKINS

If you buy a pumpkin and want to use it . it is so hard to try to cut this up. One slip of the knife and you are cut. So to get the pumpkin out without having to cut the skin off, take the pumpkin and cut in half. Get the strings and the seeds out of it. Then spray a cookie sheet. Place the pumpkin cut side down on it. Let it bake for 45 minutes on 350. If a larger pumpkin may have to bake a little more. Or you can bake it whole on a cookie sheet. Just don't let is scortch. Let cool. Then take and just scoop the pumpkin from the skin. This makes so much better tasting pies and cakes. You can freeze or then can the pulp. Just put the pulp in a food processer and run until smooth. Or you can just mash with a potato masher. If to thick add about 1/4 or less cup of water. Then put in ziplock bags and freeze for all of your pumpkin recipes. After thanksgiving last year I could not fnd any more canned pumpkin in our area. For the pumpkin rolls use 2 cups of pumpkin pulp to a ziplock bag which equals 16 oz.

EASY PUMPKIN MUFFINS

1 (15oz.) Can Pumpkin
1 Box Spice Cake Mix

In a medium bowl put the dry cake mix. Then add the can of pumpkin. Do not add nothing else to this. No water or nothing. It will be thick. Mix and pour into a sprayed muffin pan. Can use a ice cream scoop to dip these out with. Bake for 20 minutes. Makes 12.

ORANGE JELLO FRUIT DIP

1 Cup Sour Cream
3 Tablespoons Orange Jello
11/2 Cups Sour Cream
1/2 Teaspoon Vanilla
Assorted Fruit Slices

Mix all ings. thoroughly and cover and chill until ready to serve. Keep ref.

PUMPKIN PECAN BREAD

 2 Teaspoons Nutmeg
1 Teaspoon Cinnamon
3 Cups Sugar
1 Cup Veg. Oil
4 Eggs
2/3 Cups Water

3 Cups Self Rising Flour, sifted, use self-rising only
1 Cup Canned Pumpkin
1/2 Cup Mini choc. chips if you like
1 Cup Pecans, chopped

Blend the first 6 ings. together. Add the rest of the ings. adding the choc. chips and pecans last. Pour into 2 sprayed loaf pans. Bake at 350 for 1 hour. Cool in pans. Remove and cool completely.

FALL GARDEN

With fall in the air it makes you want to sit back and make all of those good ole fall recipes like pumpkin roll and pumpkin bread and apple pies and etc. I have some real good recipes I will be putting on my blog for fall.
Would you believe that I have cucumbers blooming now. At the begining of Aug. I planted some zucchini and cucumbers to see if they would make it in. They are some of the most beautiful plants I have ever grew. They are blooming and some have small zucchini on them. So I have learned something you can grow these in the fall. But with our frost supposed to be around Oct. 20 this year they will have to sure be growing fast. I will plant them sooner next year if I am alive. My mustard is also doing good. I searched everywhere for some onion sets for fall but could not get any thing year. So next year I plan on getting more than I need and save some for fall. They will keep if you put them in a cool place until Aug.
Our corn is over with and I still have been blooming.
I planted corn in the middle of June and believe it or not it came in. I planted golden queen and some ambrosia. I added some turkey beans and they are blooming so pretty. I also planted some fall beans around the middle of June and they made it in and I thought it would be to late for them. So you can have a late fall garden. Most people end theirs around July when the corn is in.
I planted my corn in the middle of our potato rows. The vines had began to die out so I pulled them to the side and went down the middle and planted corn so we had 4 extra rows of late corn to eat on. But I would plant ambrosia as it comes in earlier than most corn. We dug our potatoes and the corn never interfeared with them. Just make sure you plant it in the middle. It was sort of hard to take care of with the potato vines in the way but it sure tasted good with all our other corn all ready gone.
Would you believe I am still picking greasy beans. It don't seem like those things are never going to die out. lol. I like to pick the dried beans to shell out and add to my shuck. To me the more shelled beans you have in them the better they are. Greasy beans are the best in the world to dry for shuck beans to me. Most people dry white half runners but me I love the peanut bean or the greasy beans for making shuck beans. Would you believe a lot of people do not even know what shuck beans are. In case you don't know shuck beans are beans that have been picked and washed and let dry good. Then string them and break them up. Lay them on a clean towel or sheet out in the sun. I like to cover mine over with a sheer curtain so nothing can get on them. Let them dry for around 4 days or until they turn light tan. The hulls will feel dry. Make sure they are laid out in a single layer. The beans will be hard. Take them then and put them in a ziploc bag and I keep mine in the deep freezer. When cooking them, look them for dirt or maybe lint or etc. and then wash good again. Put around six hand- fulls in a kettle with water up over them and a big piece of salt bacon. Let cook for around 5 hours. Add some grease or oil to them also. You will have to keep adding some water but you do not want themt o be like soup beans. They will look like a pot of fresh cooked green beans. You just have to keep tasting them to see if they are done. Some of the best eating in the world to me. lol. Don't do like I did tho and put half a kettle of dryed beans in. When I was finished I had two big pots of beans. They will never let me live that one down. Would you believe that you can get almost a bushel of green beans that are dried into shuck beans in a gallon size ziplock bag. Try it and see.

COOKIE ICE CREAM DELIGHT

1 Roll Cookie Dough
Ice Cream, your choice
Chocolate Syrup
Carmel Ice Cream Topping
Chopped Walnuts
Cool Whip

You can use any kind of cookie dough you like. Chco. chip, white choc. oatmeal, toffee. Take and spray a muffin pan. Place the cookie dough in each muffin slot. Just enough for the bottom and up the side. Let bake on 350 for 10 minutes. Let it be golden around the edges but still a little underdone so they will not get hard. Take out of muffin pans and put on a platter. Top each one with a scoop of ice cream of your chose. Then drizzle choc. syrup over the top of these and then carmel. Then add the nuts if you like. Make sure and eat this hot. That is when it is so good. Can add some cool whip if you like or even some bananas or cherries. Create what ever topping you like.

EASY BROCCOLI CHEESE SOUP

4 Carrots, sliced
4 Stalks Broccoli Crowns, separated
2 Green Onions, sliced
1/4 Cup Butter
1/3 Cup Flour
21/2 Cups Half and Half can use fat-free
11/2 Reserved Veg. Water
5 Chicken Bullion Cubes
1 Bag Finely Shredded Cheddar or Coby Cheese
Boil the carrots, onion and broccoli. Drain and save 11/4 cups of the veg. water. In a kettle heat over medium heat add the butter and flour and stir. Then add slowly the half and half, veg. water and chicken bullion cubes. Stir. Let cook until bullion cubes are dissloved.Then add the vegs. mixture. Mix until thickened. Watch and do not let scorch. Put in bowl and put some shredded cheese on top.

CHILI-CHEESE BEAN DIP

1 Small Can CHili Con Carne
1 Can Refried Beans
1/2 Cup Sour Cream
Few Dashes Red Pepper Flakes
4 oz. Velveeta Cheese

Mix beans and chili together in a blender or a food chopped. Mix until well blended and smooth. Add sour cream, red pepper flakes and cheese. Heat in microwave until heat through and the cheese is melted. Serve with tortilla chips.

STREAK-FREE FLOOR CLEANER

I am putting this on here for my use. I have not tried this yet to see if it works. If you try this just do a small space.

1 To 2 Squirts of Gentle Liquid Dishwasher Soap
1/2 Cup White Vinegar
1 Bucket  Warm Water about a gallon
Mix and dip mop in this. Make sure you wring out all the water you can get. It will leave your floor streak free.

CHOCOLATE CHIP COOKIE DELIGHT

1 Roll (161/2oz.) Refrigerated Chocolate Chio Cookie Dough
1 Box (8oz.) Cream Cheese, softened
1 Cup Powdered Sugar
1 (16oz.) Bowl Cool Whip
3 Cups Cold Milk
1 Pack (3.9oz.) Instant Chocolate Pudding Mix
1 Pack(3.4oz.) Instant Vanilla Pudding Mix
11/2 Cups Chopped Pecans
1 Bag Mini Choc. Chips

Let the cookie dough stand at room temp. for 10 minutes to soften. Press into a sprayed 13 x 9 cake pan. I like to use a glass one. Bake at 350 for 15 minutes or until golden brown. Do not let scorch. Cool. Make sure it is good and cool. In a large bowl beat the cream cheese and powdered sugar until it is smooth. Fold in 13/4 cups whipped topping. Spread this over the cooled crust. In a large bowl wisk milk and both pudding mixes. Let set until it is soft-set and spread over the cream cheese mixture. Top with remaining whipped topping. Sprinkle with nuts and choc. chips or curled hershey choc. candy bar. Cover and ref. for 8 hours or overnight until firm. Keep ref. Cut in bars and serve.

CHEESECAKE BALL

1 Oz. Butter, real butter, softened
8 oz. Cream Cheese, softened
1 Cup Powdered Sugar
2 Tablespoons Brown Sugar
1 Teaspoon Vanilla
1/2 Cup Pecans, chopped
1/2 Cup Mini Choc. Chips

Beat the first 5 ings. together and then stir in nuts and choc. chips. With a spatula push the mixture into a ball. Cover and chill for 6 hours. Put on a platter and serve with graham crackers or choc. graham crackers or choc. sticks.

PINEAPPLE CREAM CHEESE DIP

1 (8oz.) Cream Cheese, softened
1 Cup Powdered Sugar
11/2 Cups Cool Whip
1 Small Can Pineapple Juice
Lemon for juice

In a bowl put the softened cream cheese and add the powdered sugar. Mix well. Add the cool whip and beat until smooth. Slice a lemon in half and remove seeds. Add the juice from it. Then add enough pineapple juice to your liking. Add a little at a time so it will not be runny. Just taste and add the amounts of lemon juice and pineapple juice. Stir good. Put in a bowl. Keep ref. Serve with apples, pineapple chunks, strawberries and grapes.

HOT DOG BUNS BREAD STICKS

1 Pack Hot Dog Buns, split and ends cut off
Melted Butter
Parmesan Cheese
Onion and Garlic Salt
Garlic Powder
Minced Garlic

For the garlic spread:
Melt the butter and put on the buns. Add some garlic salt or powder and then the onion powder on top of the butter.Add some minced garlic. Put some parmesan cheese on top of this and if you like you can also put some mozzerala cheese on top of this. Put in over and let brown and get crispy. You can buy some pre-made garlic spread and put on them and then add the cheese.

PESTO AND CHICKEN PASTA

6 Oz. Bowtie Pasta
1 Lb. Cooked Chicken, cubed
1 Pack Pesto Mix or 2 Tablespoons Pre-made Pesto
1 Can Cream of CHicken
1/2 Cup Half and Half or Heavy Cream
Parmesan or Ramano Cheese

Bring a large pot of water to a boil. Cook pasta according to directions. Cook your chicken, can add some seasoned salt or Mrs. Dash. Make sure it is done and then cut it into cubes. If using the pesto mix make it up. Then put it in a kettle or skillet and add the cream of chicken soup. Mix well and let it get warm and then add the cream and the chicken. Cook and stir good. Let simmer and then add the cooked and drained bowtie pasta. Top with the parmesan or ramano cheese.

EASY PICO DE GALLO

With so many jalapenos peppers in the garden sometimes it is hard to do anything with all of them. Here is a easy recipe I found that is so good and simple to make.

7 Roma Tomatoes or regular medium tomatoes, deseeded
1 Medium Onion,
3 Whole Jalapeno Peppers, deseeded
1 Bunch Cilantro
Lime Juice to your liking
Salt to your taste

Deseed the jalapenos if you do not like this very hot. Then chop them and the onions and tomatoes into a small dice. Chop up the cilantro but do not use the stems. Put all ings. in a medium bowl and stir good. Add salt to your taste. Sprinkle (1/2 lime) juice over this and mix again. Ref. good with nachos.

GARY'S STEAK SEASONINGS

Seasoning Salt
Onion Powder
Lemon-Pepper
Garlic Salt
Kc Masterpiece Monterial Steak Season with garlic
McCormick Grill Mates Steak Seasoning


Do not add a lot of the garlic salt and seasoning salt as the other spices has salt in them. Combine all together in a small bowl what you will need for your steaks and then rub all over the steaks. Or just sprinkle each one on as you like.  Rub in good. Flip steak over and do the other side. Let sit in ref. for 4 hours or overnight in a ziploc bag. Grill or pan fry. I like them grilled best.

FALL DUCK-DUCK-GOOSE SALE

Once again it is time for the duck-duck-goose sale. This is a very good sale to go to. It is for very top brand used and new clothing  for children and teens. They also have all kinds of baby items including beautiful baby beds and dressers and bedroom suites for your children. They have shoes new and used all kinds. Also have toys and books and dvds. The sale is held twice a year in our area. You have to bring your own bags or a rolling bag with you. Believe me you will need one. Some people brought rolling clothes hampers and crates. Some had the rolling bens from Sams Club shaped like a wheelbarrow.
The clothes are all on hangers and get very heavy to have to pack and as there are around 400 people in the building most of the time it is also crowded. But it is well worth it. Make sure you take you something to drink or even a snack. Do not take a heavy purse because you have to stand in line sometimes around 2 hours. They said this year that it would not take that long.
The sale is located in the old Kmart Building at 7428 Kingston Pike, Knoxville, Tn. This year is is on Oct. 7-11.
 Opens at 9 but be there way before nine you have to stand in line to even get in the building and wear light clothes because you get hot and good walking shoes. Go early to get a parking place.

MARSHMALLOW PEBBLES BARS

1 Cup All Purpose Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup or 1 Stick Marg., softened
1/3 Cup Firmly Packed Light Brown Sugar
1/3 Cup Granulated Sugar
1 Egg
3/4 Teaspoon Vanilla
1/2 Cup Semi-sweet Chocolate Chips
4 Cups Minature Marshmallows
2 Cups Post Marshmallow Pebbles Cereal, divided

Preheat oven to 350. Combine flur, baking soda and salt. Beat butter and sugars together until light and creamy. Add egg and vanilla gradually and add flour mixture, beating well. Stir in choc. chips and 1 cup cereal. Spread into  a sprayed 13 x 9 baking pan. Bake on center rack for 18 to 20 minutes or until golden. Sprinkle evenly with marshmallows, return pan to oven. Bake 2 or 3 minutes longer or until puffed. Immediately sprinkle with remaining cereal, press lightly into marshmallows using the back of a large spoon. Cool in pan on a wire rack. Cut into 24 squares.

APPLE-CHERRY DRINK

This drink was one that we used a lot with church dinners. It is sweet so if you want you can also just use the unsweetened kool-aid. It is a very good drink. You would not think that mixing apple juice with koolaid is good but with the cherry flavor it is. if to sweet a small amount of water can be added.

1 Large Can Apple Juice or Bottle
2 Packs Pre-sweetened Cherry Kool-aid
Ice

Mix the kool-aid in with the juice in a large pitcher. Pour in some ice and serve. Can start out by just using one pack of kool-aid. Stir good. Keep ref.

MEXICAN BEEF MEAL

2 Lbs. Ground Chuck
1 Medium Onion, chopped
2(15oz.) Canned Pinto Beans
2(15oz.) Cans Tomato Sauce
2 Small Cans Chopped Green Chiles
Doritos
Shredded Cheddar Cheese
Shredded Lettuce
Fresh Diced Tomatos, Jalepenos,  Guacamole , Sour Cream

Brown the ground chuck and onion and then drain. Add beans, tomato sauce and chiles. Season with salt and pepper. You can also add some taco seasoning to this. Simmer for 20 minutes. Put some Doritos in a plate and put the meat mixtue over top of them. Then add some cheese and the other toppings of your choice.

EGG NOODLE AND BEEF CASSEROLE

2 Lbs. Ground Chuck, fried and drained
1 Small Bag Wide Egg Noodles, cooked and drained
1 Medium Onion, chopped
1 Green Pepper, chopped
1 Small Can Water Chestnuts, drained
1 Small Can Mushrooms, drained
1 Large Can Diced Tomatoes
1 Large Can Corn, drained
1/2 Cup Stuffed Olives, chopped
1 Lb. or more Shredded Cheddar Cheese
1/2 Teaspoon Thyme
Salt and Pepper
Hot Sauce to your taste

In a kettle fry the onion, pepper and ground chuck. Drain. Add the cooked noodles and all the other ings. except the cheese. Stir good. Let heat thru. Spray a 13 x 9 glass baking dish. Pour mixture into dish and put cheese on top and bake for 30 minutes on 350.

COWBOY CORNBREAD

1 Roll Sage Sausage, fried and drained
11/2 Cups Cheddar Cheese
1 Can Whole Kernal Corn, drained
11/2 Cups Self-rising Cornmeal
1/2 Cup Self-rising Flour
2 Cups Milk
1 Egg

In a skillet fry the sausage and crumble it then drain. In a medium bowl put the meal, flour and egg. Add the milk and stir good. Then add the sausage, cheese and corn. Put some oil in the bottom and around sides of your cornbread pan. Add ings. Bake for 30 minutes on 350.

RANCH CHICKEN BREASTS

4 Chicken Breasts
1Large Bottle Ranch Dressing

Wash breasts good. Spray a 13 x 9 pan. Put breasts in the pan and then pour the large bottle of ranch dressing over them and bake on 350 until done.

SHOEPEG CORN CASSEROLE

2 Cans White Whole Kernel Corn or Shoepeg corn, drained very good
1 Can French Style Green beans, drained very good
1 Medium Onion, diced
1 Can Cream of Celery Soup
1 Cup Sour Cream
4 Oz. Shredded Cheddar Cheese
1 Tube Ritz Crackers, crushed fine
1 cup sour cream
1 Stick Butter, melted
Mix corn and green beans together. If using canned corn, make sure it is drained good. Mix soup and sour cream together. Add to corn and green beans. Add onions and cheddar cheese. Mix cracker crumbs and melted butter together. Pour corn mixture into a sprayed 3 quart baking dish and top with crumbs. Bake on 350 for 25 minutes.

TOMATO SOUP AND CABBAGE CASSEROLE

1 Medium Onion, chopped
2 Tablespoons Butter
1/2 Lb. Ground Chuck
3/4 Teaspoon
1/8 Teaspoon Pepper
6 Cups Cabbage, coarsely shredded
101/2 oz. Tomato Soup, condensed

In a skillet add the onion and butter together and heat thru but don't let get brown. In another skillet fry the ground chuck and salt and pepper it and drain good.  Spray a long baking dish and place the onion in it and spread it all out. Add 3 cups shredded cabbage, cover with the meat mixture. Spread out and then top this with the other 3 cups of cabbage. Pour the tomato soup over the cabbage and cover with alum. foil and bake for 1 hour.

TOMATO PLANTS HAVE TO HAVE A GIRLFRIEND

I called one of my friends the other day to ask about a canning recipe. I was telling her about how her tomatoes were so pretty. As I pass by their garden everytime I go to town.
 I can't help but wonder what they did to get them so big and tall.
 I got to telling about my tomato plant that I had grew and how it looked like one of hers but it did not have any tomatoes on it. So she said do you have one beside it. I said no. Then that is the problem maybe.
So let me guess this tomato plant is a male and just want bloom because it don't have a girlfriend beside of it. You should have heard her laughing. Maybe that is the reason it wont do anything. I guess all things big and small have to have a boyfriend or girlfriend. Guess that is the way the Lord made it. But a tomato plant.""
I know my dad always said to make sure I plant 2 rows of corn beside each other so they will produce. I have found that is true. So maybe next year I will put them tomato plants beside each other so they can talk in tomato language and do their thing. lol...

BOBBIE B. HOMEMADE APPLE BUTTER

12 Cups Apples, peeled
1/2 Cup Lemon Juice(bottled)
8 or 9 Cups Sugar
1 Tablespoon Cinniamon
1 Tablespoon Allspice

Wash and peel the apples and cut in thin slices. Put in a large kettle. Let cook and mash. Add the sugar and spices and lemon juice and let cook on low for 5 minutes stirring. Do not let scorch. Put in a large bowl. Put in a roaster with a lid and bake in the oven for 2 hours. After 1 hour take out and stir and then bake for the other hour. Have jars and lids hot and fill and seal. Can process in a hot water bath for 10 minutes. The lemon juice is what preserves this.

CARAMEL APPLE SALAD

1 Pack(3oz.) Instant Butterscotch Pudding Mix
1 (8oz.) Container Whipped Topping
1 Can (8oz.) Crushed Pineapple with juice

3 Cups Apples cut into bite sized chunks
1 Cup Dry Roasted Peanuts
1 Cup Min. Marshmallows
Mix whipped topping, pudding mix and pineapples with juice together. Stir in remaining ings. Store in a covered container in the ref.

CHEESE AND BACON CRESCENT ROLL UPS

1-2 Rolls Crescent Rolls
10-16 Slices Of Bacon, cooked
11/2 Cups Shredded Cheddar Cheese (or any kind)
3-5 Tablespoons Hellmann's Mayonnaise

Cook bacon, cool and crumble into small pieces. Mix with cheese and mayo. Open the crescent rolls and place on a sprayed cookie sheet. Spoon a heaping teaspoon of bacon mixture onto the large end of th crescent roll and roll up. Bake on 350 for 15 minutes or until golden brown.

SPECIAL K CEREAL COOKIES

1 Cup White Karo
1 Cup White Sugar
1 Cup Peanut Butter
4 Cups Special K Cereal

Stir and bring to a boil over medium heat until the sugar mixture is clear. Take off of the heat and stir in the peanut butter. Stir until this is melted.
Pour this mixture over 4 cups of special K cereal. Stir until this is well coated and pour out on waxed paper making bite sized pieces. Let cool.

NO BAKE PUMPKIN DESSERT

15oz. Hostess Twinkies(10 twinkies)
8 oz. Pack Cream Cheese, softened
1 Cup Powdered Sugar
8 oz. Cool Whip
2(3.4oz.) Boxes Instant Vanilla Pudding
15oz. Can Pumpkin
11/2 Teaspoons Pumpkin Pie Spice
1 Cup Milk
Slice twinkies in half lengthwise and place in a 13 x 9 pan single layer cream side up. In a bowl with a mixer blend the cream cheese, powdered sugar, and 1/2 of the cool whip. Beat until smooth. Spread evenly over the twinkies. Combine the pumpkin, pudding mix, pumpkin pie spice and milk. Beat until well blended and pour over the cream cheese mixture. Spread cool whip over this. Then sprinkle some pumpkin pie spice over the cool whip. Ref. several hours to set. Keep ref.

HONEY BUN CAKE

1 Box Yellow Cake Mix
1 (8oz.) Carton Sour Cream

4 Eggs
3/4 Cups Oil
1/2 Cup Sugar

Cinnamon Mixture:
3/4 Cup Brown Sugar
4 Teaspoon Cinnamon
Mix all cake ings. together and pour half of cake mixture into a sprayed 13 x 9 pan. Mix the brown sugar and the cinnamon together in a bowl. Sprinkle half of cinnamon mix over the cake batter. Pour the other half on top and then add the rest of the cinn. mixture. Bake for 30 minutes.

Frosting:
2 Cups Powdered Sugar
1 Teaspoon Vanilla
3-4 Tablespoons Milk

Mix and pour frosting over the hot cake. Can double the frosting if you like more frosting.

SMORES COOKIE BARS

1 Stick Butter, (1/2 cup) room temp.
1/4 Cup Brown Sugar
1/2 Cup Regular Sugar
2 King Size Hearshey's Milk Chocolate Bars
1 Large Egg
1 Jar Marshmallow (Large) Cream
1 Teaspoon Vanilla
11/3 Cups All Purpose Flour
3/4 Cup Graham Cracker Crumbs
1 Teaspoon Baking Powder
1/4 Teaspoon Salt

Preheat the oven to 350. Spray a 8 inch square baking pan. Can line with foil for easy removal and easy cutting. Using a electric mixer cream together the buter and sugar until light and fluffy. Beat in egg and vanilla and sit aside. In a bowl wisk together the flour, baking powder, salt and graham crackers. Slowly add this to the creamed sugar mixture until well combined. Divide the dough in half and press half of the dough into the sprayed pan. Next place the two chocolate bars over the crust. May have to trim one. Then spread the marshmallow cream all over the top. Roll the other half of the dough out between 2 layers of wax paper and then put on top of the marshmallow cream. If it tears apart the just put it on by pieces and press together. Bake on 350 for 30-35 minutes until light brown. Cool. Make sure they are good and cool before you cut them.

ICE BOX DESSERT SQUARES

2 Boxes Instant Vanilla Pudding
2 Boxes Instant Chocolate Pudding
2 Boxes Instant Butterscotch Pudding
1 Box Chocolate Graham Crackers
1 Medium Cool Whip
In 3 seprate bowls mix the pudding according to directions for each box. Do not mix together. Line a 13 x 9 long glass baking dish with the graham crackers. Add the chocolate pudding over this. Sprinkle graham crackers over top of the pudding. Next add the vanilla layer and then put graham crackers over top of it. Last add the butterscotch layer and put some cool whip over top of this if you like then add the rest of the graham crackers. Chill for 11/2 hours. Cut into squares. Keep ref. If you like you can put the graham crackers on top of the last layer and then put cool whip over each square as you serve it.

BLUEBERRY BANANA PIE

1 Stick Butter or Marg.
1 Cup Flour or Graham Cracker Crumbs
1 Cup Chopped Pecans
3-4 Bananas, sliced

1(8oz.) Cream Cheese, softened
1 Large Cool Whip
1/2 Cup Powdered Sugar
1 Can Blueberry Pie Filling
Mix the butter and flour or graham cracker crumbs and pecans together. Press into a 13 x 9 pan. Bake at 350 for 15 minutes. Cool. Slice the bananas and place on crust. Mix the cream cheese, powdered sugar and 2 cups cool whip together. Spread over the bananas. Pour the blueberry pie filling over this. Top with more cool whip. Chill. Keep ref.

PINEAPPLE BUNT CAKE

1 Box Pineapple Cake Mix
1 Cup Brown Sugar
1 Can Pineapple Chunks
In a medium bowl. Mix cake mix according to directions and sit aside. Spray the bunt pan. In the bottom of the pan put a layer of brown sugar and then add 1/2 cup of the pineapple chunks. Put the rest of the brown sugar over this and then add the rest of the pineapple chunks. Pour the cake batter over the pineapple chunks. Bake on 350 for 34-40 minutes.

WESTHAVEN CAKE

1 Cup Chopped Dates
11/4 Cups Water
1 Teaspoon Baking Soda
Bring to a boil, allow to cool and sit aside

Cake Mix:
1 Cup Sugar
3/4 Cup Shortening
2 Eggs
11/2 Cups Flour
1 Teaspoon Salt
2 Tablespoons Cocoa

Cream the shortening with the sugar and then add the eggs and beat well. Add the flour, salt and cocoa. Add the date mixture to this and beat well again. Pour into a sprayed 13 x 9 pan.

Topping:
1/2 Cup sugar
1 Cup Chopped Walnuts
1 Bag of Chocolate Chips

Mix together and sprinkle all over top of mix. Bake at 350 for 45 minutes.

CROCKPOT SOUR CREAM CHICKEN

4 Boneless Skinless Chicken Breasts
1/4 Cup Flour

1/4 Cup Sour Cream
2 Cans Cream of Mushroom Soup
Mix togethr flour and sour cream. Then mix in two cans of cream of mushroom soup. Put chicken in crockpot and pour soup mixture over chicken. Let cook on low for 4 hours or more. Serve chicken and gravy mixture over wide egg noddles.

BUGOLGI STEAK

4 Tablespoons Sesame Oil
6 Tablespoons Sugar
1/2 Cup Soy Sauce
1/2 Teaspoon Pepper
6 Green Onions (chopped, including tops)
4 Cloves Garlic, minced or 2 Tablespoons minced garlic
1 Lb. Top Sirloin, cut int 1/8 strips

Mix all the ings. except steak. Marinate meat for 20 minutes or overnight. Cook in a skillet or wok for 15 minutes. This will make a thick sauce. Serve meat and marinate over hot rice.

HONEY BAKED CHICKEN

1 (3lb.) Chicken, cut up
1/3 Cup Blue Bonnet, melted
1/3 Cup Honey
2 Tablespoons Prepared Mustard
1 Teaspoon Curry Powder
In a sprayed shallow pan put the chicken in it. Mix all the ings. together. Pour over the washed chicken. Bake on 350 for 11/2 hours. Baste with the sauce often. Cook until it is golden brown and done. Serve with rice and a salad.

CROCKPOT ITALIAN SAUSAGE

1 Pack Mild Italian Sausage (johnsonville) skin removed
2 Cans Diced Tomatoes
4-5 Crushed Gralic
1 Teaspoon Sweet Basil
2 Tablespoons Sugar
1 Teaspoon Italian Seasoning
Salt and Pepper to taste
Remove skins from the sausage. Cut into bite sized pieces. In the crockpot put the tomatoes and add the garlic and basil and italian seasoning and sugar. Stir. Add some salt and pepper then add the sausage. Cook on low for two hours. Serve over spaghetti or can serve with some cooked and drained bowtie pasta. Just mix it in the bowtie pasta.

KIELBASA SPIINACH CASSEROLE

8 Oz. Kielbasa Sausage
3/4 Cup Chopped Onion
1 Teaspoon Garlic, minced
1(16oz.) Can Diced Tomtoes with Juice
1 Teaspoon Dried Thyme Leaves
1/2 Teaspoon Crushed Red Pepper Flakes (or less)
1(10oz.) Can Cannellini or Northern Beans, rinsed and drained
1 (10oz.) Pack Frozen Chopped Spinach, thawed and drained

Preheat oven to 350. Spray a 2 quart baking dish. Brown Sausage and drain off fat. Stir in the onion, garlic, and tomatoes. Cover and cook over medium heat about 10 minutes or until the onions are tender. Add remaining ings. Stir and mix. Then pour into the baking dish. Bake covered for 30 minutes or until hot all the way thru.

TOMATO AND OREGANO MEATBALLS

2 Lb. Ground Chuck

2 eggs
1 Onion, chopped
1 Large Tomato Paste
Water (for the tomato paste)
Olive Oil
1 Teaspoon Cumin
1 Teaspoon Oregano
Salt and Pepper
1 Cup Flour
2 Teaspoons Sugar

Mix the meat with the beaten eggs and add the chopped onion.Add the cumin, salt and pepper and oregano. Mix well. Form into small football shaped balls. Put mixture in the flour and coat good. Fry in the oil on medium until done. Take out of skillet and drain on paper towel. Mix the tomato paste with water to make a liter. Add the sugar. Stir well. Put the mixture in the skillet and add the meatballs. Let simmer for 10 minutes. Serve with rice or chips or frys.

EASY HAMBURGER GRAVY

1 Lb. Ground Chuck, browned and drained
2 Cans Cream of Mushroom Soup
1 Soup Can of Water
Salt and Pepper to taste

In a kettle mix the soup and water together. Add the salt and pepper. Then add the ground chuck. Let simmer on low for 10 minutes or until hot thru. Can serve this over rice or on toast or with mashed potatoes on the side.

CROCK-POT CHILI

2 Lbs. Ground Chuck, browned and drained
3 Cans Brooks Mild or Hot Chili Beans
1 Pack of Onion Soup MIx
1 Pack French's Chili Mix
1 Large Can Tomato Juice

Put all the ings. in a crockpot and cook on high for 1 hour. Can eat with crackers or put over hot dogs.

REYNOLDS BAG ITALIAN CHICKEN

1 Large Reynolds Bag
4 Chicken Breasts
2-4 Tablespoons Sweet Basil
2 Tablespons Oregano
1 Large Can Crushed Tomatoes
1/2 Cup Grated Parmesan Cheese
Salt and Pepper
2-4 Tablespoons Crushed Garlice or minced garlic

In a bowl mix the tomatoes and cheese and garlic with the basil and oregano.Add some salt and pepper. Stir good. Wash the chicken and put it in the bag. Pour the tomato mixture over the chicken and let bake for 45 minutes on 350 or until the chicken has reached 180 or until done.

REYNOLDS BAG SALSA CHICKEN

1 Large Reynolds Oven Bag
4-6 Chicken Breasts
1 Tablespoon Crushed Gralic
1 Pack Taco Seasoning
1 Cup Mild Salsa
2 Tablespoon Blue Bonnet
1 Pinch of Salt and Pepper
1 Block of PepperJack Cheese cubed (if you like it hot)
In a bowl mix the taco seasoning with the garlic and salsa. Add a little salt and pepper. Lay the chicken in the bag and put the salsa mixture over it. Put the butter on top and then add the cubed cheese. Or can add the cubed cheese to the salsa mixture and then pour over the chicken. Bake at 375 for 30-45 minutes or until chicken reaches 180 degrees or is done.

CROCKPOT CHICKEN AND RICE

2 Chicken Breasts, cut up or use Chicken Tenders
1 Can Cream of Chicken Soup
1 Can Cream of Celery Soup
3/4 Cups Uncooked Rice(white or brown)
2 Soup Cans of Water

Wash chicken and cut up like tenders. In a bowl mix the soups and water together. Add the rice and then the chicken and put in the crockpot and let cook for 6 to 8 hours on low. Salt and pepper to taste. Can use chow mein noodles on top of each serving or can add some sliced almonds on top of each serving. Taste when done before adding salt as the soups have salt in them. Can just add some pepper if you like. You can also pre-cook the chicken to make sure it is done.

CROCKPOT CREAM CHEESE CHICKEN

4-6 Boneless, Skinless Chicken Breasts

1 Pack Dry Italian Salad Dressing Mix
1/4 Cup Water
1 Can Cream of Mushroom Soup
8 oz. Pack Cream Cheese, softened
1 Small Can Mushrooms, drained

Wash chicken. Put the chicken breast in a crockpot and add the water. Sprinkle with the italian salad dressing. Cover and cook on low for 6 hours. Put remaining ings. in a bowl and stir until smooth. Remove chicken from liquid in crockpot, stir soup cheese mushroom mixture into chicken liquid till smooth. Return chicken to the crockpot and turn on high for around 30 to 45 minutes. Serve over pasta or rice.

CRESENT SAUSAGE ROLLS

1 Lb. Sausage
1 Can Cresent Rolls
1 (8oz.) Pack Cream Cheese
2 Cups Cheddar Cheese


Brown sausage and drain. Mix sausage and cream cheese together. Pat out half of the cresent rolls on a sprayed cookie sheet. Don't divdie it in triangles. Make a bottom crust. Put sausage mixture on top of rolled out cresent roll. Top with 11/2 cups cheddar cheese. Put other layer of cresent roll on top of sausage mixture. Press together all around the sides with a fork. Top with remaining cheese. Bake at 350 for 20-25 minutes or until golden brown. Watch as they will scorch easy on the bottom. Can wait until they are about baked to add the cheese to the top of them. That way the cheese will not get hard.

ROASTED RED PEPPER CHICKEN

2 Chicken Breasts cooked or grilled
1/2 Box Angel Hair Pasta
1 Bottle Kraft Roasted Red Pepper Dressing
2 Medium Tomatoes(cubed or sliced thin)

1(16oz.) Container Mushrooms, sliced or 1 Can of Mushrooms(drained)
1 Medium Onion, chopped

Mix the dressing and all other ings. in a bowl and stir well. Pour into a kettle and heat on low. Cook or grill the chicken and cut into small strips. Cook the pasta and drain. Add the pasta to the veg. mixture. Pour out on a plate into a 1 serving size. Add the chicken over top of each serving or can just add to the pasta mixture.

LAUGHING COW SANDWICH

2 Slices of Tomato Basil Bread or whole grain(thick slices)
1 Swiss Laughing Cow Wedge
Pesto
Sliced Chicken or Rotisserie Chicken (cut up)
Kraft Cesar Dressing

One one slice of bread spread a wedge of the laughing cow cheese. Then on the other slice of bread spread the pesto. Then add the chicken and on top of the chicken, drizzle all over witht the cesar dressing. Can also be toasted.

DO NOT PEEK CASSEROLE

3 Lbs. Beef Stew Meat
1 Can Chicken Mushroom Soup
1/2 Cup Ginger Ale
1 Pack Lipton Onion Soup Mix

1(4oz.) Jar Mushrooms, drained

Preheat oven to 300. Combine all ings. Do not brown the meat or add any water to the soup. Mix well. It wil have lumps in it before it is cooked. Pour into a casserole dish and cover. Bake for 21/2 to 3 hours or until done. Smells so good baking. Serve over rice or pasta or with mashed potatoes and corn. Do not take the lid off of the dish while it is baking.

CHICKEN BREAST IN SOUR CREAM

6 Whole Skinless and Boneless Breasts, halved
6 Slices Bacon
2 Cans Undiluted Cream of Chicken Soup
1 Pint Sour Cream
Chicken Seasoning
Garlic Powder
Salt and Pepper

Wash and dry the chicken. Wrap the bacon around each breast. Secure with toothpicks. Butter a baking dish and lay each breasts in it. Mix sour cream and soup together in a bowl and add some chicken seasoning and garlic powder and some salt and pepper. Stir and pour over the chicken. Cover and bake at 300 for 3 hours.

BAKED BUTTERNUT SQUASH

2 Small Butternut
Blue Bonnett, melted
Cinnamon Sugar

Spray a jelly-roll pan and then pre-heat the oven to 350. Wash squash and split in half. Scoop out the seeds and soft fibers. Brush the inside of each squash with butter. Sprinkle with the cinnamon sugar. Place squash halves, seasoned side down on the pan. Add about 1/2 cup water. Bake for 1 hour to 11/2 hours or until squash is tender. Serve halves immediately or scoop the squash out and seve in a bowl and discard the skin.
Can also put some sour cream on top of it when you get your serving out to eat it.

JIFFY CORNBREAD DIP

This dip is different and good. Can be served around Thanksgiving.

2 Boxes Jiffy Cornbread, mixed, made up and baked
1 Onion, chopped
1 Bell Pepper, chopped
1 Can Rotel Tomatoes
1 Can Mexicorn
2 Cans Chicken Broth
12oz. Cheddar Cheese, shredded

Mix and bake cornbread. In a skillet over low heat. Saute onion and pepper until tender. In a bowl crumble the cornbread and add the tomatoes, corn and chicken broth and cheese. Last add the onion and pepper. Mix good.
Put into a sprayed dish and bake on 350 until firm. Good served with sliced turkey sandwiches or ham sandwiches.

PINA COLADA FRUIT SALAD

3 Medium Bananas, sliced
1 Medium Mango, peeled and cubed
4 Kiwifruit, peeled and cubed
1 (20oz.) Can Unsweetened Pineapple Tidbits, drained
1 (6oz.)Tub Pina Colada Yogurt
1/2 Cup Flaked Coconut, toasted

In a large mixing bowl combine the first 5 ingredients. Toss to coat. Sprinkle with coconut. Put in a glass serving bowl or individual glass dishes.

CORN FRITTERS

These fritters have a new twist to them. I love using cumin in cooking. These do have cumin in them. Very good. Just don't overdo it tho.

1 1/4 Cups Corn, fresh or frozen, thawed
1 Cup Chopped Bell Red Pepper, finely chopped
1 Cup or Less  Green Onions, finely chopped, can use regular onions
11/4 Cups Flour
1 Teaspoon Ground Cumin
1/4 Teaspoon Salt
1/8 Teaspoon Black Pepper
1 Cup Milk
6 Tablespoons Cooking Oil
In a bowl, combine the corn, pepper and onions. In another small bowl combine the flour, cumin, salt and pepper. Stir good and add to the corn mixture. Gradually add the milk, stirring until blended. In a skillet over medium heat add the oil. Drop batter by 1/4 cup into the oil. Cook for 3 minutes on each side or until golden brown. If heat is to high lower it so they will not scorch. May have to add more oil with each new batch.

PORK AND BEAN BEEF BAKE

1 Lb. Ground Chuck
4 Medium Potatoes
4 Medium Onions
4 Medium Carrots
1 (16oz.) Can Pork and Beans
6 Tablespoons Tomato Ketchup
11/2 Sticks Butter or Blue Bonnet

In a skillet brown the ground chuck and then drain. In a bowl slice the potatoes, onions and carrots into thin slices. Add the ketchup and pork and beans. Melt the butter and add to mixture. Mix well. Place in a sprayed glass baking dish and bake for 30 minutes on 350. Watch and do not let dry out. Cover this with alum. foil before baking.

EASY CUBED POTATOES

1Tablespoon Oil
2 Cloves Garlic, minced
1/2 Cup chopped Red Pepper or Green Pepper
1 Large Onion, chopped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Hot Sauce can add more
3 Cups Unpeeled Cubed Potatoes
2 Tablespoons Butter

In a skillet heat the oil. Add the onion and the garlic and cook over medium heat until tender. Stir in red or green pepper and the next three ings. Cook for 3 minutes stirring constantly. Add potatoes and butter and stir well. In a 13 x 9 sprayed pan pour this mixture and let bake for 20 to 30 minutes on 350. Can add shredded cheese after it comes out of the oven if you like.

THIS OVER THAT COOKIE BARS

1 Stick Butter
1 Cup Graham Crackers, crushed
1 Can Angel Flake Coconut
6oz. Pack Chocolate Chips
1 Cup Pecans, chopped
1 Can Condensed Milk

 Melt the butter. In a 9 inch pan pour the butter in. Over this sprinkle the graham crackers all over and press down. Next add the coconut. Then the chocolate chips. Then add the pecans and last pour the condensed milk all over this. Bake for 40 minutes on 300. Let cool before cutting.

CREAM CHEESE APPLE DIP

8 oz. Cream Cheese, softened
1/2 Cup Brown Sugar (dark brown)

1-2 Teaspoons Cinnamon
1 Teaspoon Vanilla
Fresh Apple slices from 6 apples


Combine ings. in a large mixing bowl and beat with mixer until no lumps remain. Serve with apple slices.

HOMEMADE APPLE PIZZA

12-16 slices


Pie Crust:
1 Cup Warm Water(112-115 degreesF)
1/2 Teaspoon Salt
1 Tablespoon Sugar
2 Tablespoons Oil
3 Cups Flour
1 Tablespoon Dry Yeast

Apple Topping:

3 Tablespoons Butter
3 Large Cooking Apples, peeled and thinly sliced
3/4 Cups Sugar
3 Tablespoons Flour
2 Teaspoons Cinnamon
Cream Cheese Spread:

4ozs. Cream Cheese, softened
2 Tablespoons Sugar
1 Tablespoon Lemon Juice
1/4 Teaspoon Nutmeg

Crumb Topping:

1/3 Cup Flour
1 Teaspoon Cinnamon
1/3 Cup Sugar
1/4 Cup Butter, softened
1/3 Cup Quick Cooking Oats

To make the crust: Combine the water, salt, sugar and oil in a small bowl. In another bowl wisk together the flour and yeast. Add wet ings. and knead into a smooth dough using more flour if needed. Knead for 5 minutes. Cover with a towel. Set aside to rest while preparing the other ingredients.

Apple Topping: Wisk together the flour, sugar and cinn. in a small saucepan. Add butter and apples and heat over medium heat until stirring frequently, until mixture comes to a boil. Reduce heat and simmer until apples are tender. Set aside to cool.

Cream Cheese Spread:  Combine cream cheese, nutmeg, sugar and lemon juice in a bowl until smooth. Set aside.

Combine crumb top mixture until it is mixed and crumbly.

Punch down dough and spread onto a sprayed 16 inch pizza pan. Spread cream cheese mixture over dough with a knife. Pour apple mixtue evenly over cream cheese. Sprinkle with crumb topping. Cover pizza and let set in a warm place for 15 minutes. Preheat oven to 375 and bake pizza for 25-30 minutes until done.

HOMEMADE CARAMEL APPLE DIP

This makes 3-4 cups.

1/2 Cup Butter
11/2 Cups Brown Sugar (dark brown)
3/4 Cup Light Corn Syrup
1 Can(14oz.) Sweetened Condensed Milk
1 Teaspoon Vanilla
1/4 Teaspoon ground cinnamon
In a 2 quart saucepan melt the butter on low heat. Do not let scorch. Add brown sugar, corn syrup and milk, stirring to combine. Increase heat to medium . Stir until mixture comes to a boil. (Use a spoon that won't melt as this is very hot. I have spoon I got from T.J. Max which is blue and it won't melt. It is shaped like a smiley face. They are the best spoons I have ever found for using in the kitchen. If you can find them get you at least 2 of them. Believe me they are something else. Just costs around 2.50 each.) Remove from heat and stir in vanilla and cinnamon. Can be served warm or cold over apples or ice cream or cake.

SCONES WITH LEMON ICING

This will make 8 scones

2 Cups All-Purpose Flour
1/4 Cup Sugar
1/8 Teaspoon Salt
11/2 Teaspoons Baking Powder
1/2 Cup(1stick) Cold Butter, cut up in small pieces
11/2 Teaspoons Lemon Zest
2 Teaspoons Freshly Squeezed Lemon Juice
1/2 Cup Heavy Whipping Cream
1 Egg

In a large mixing bowl wisk together the flour, salt and baking powder. Cut in the butter. In a seprate bowl wisk together the lemon zest, lemon juice, cream and egg. Stir egg mixture into flour mixture and mix just till a dough begans to form and hold together. On a lightly floured surface roll out into a circle about a 1 inch thick. Cut into 8 wedges using a pizza cutter. Place on a sprayed cookie sheet and do not let them touch each other. Bake on 350 for 25 minutes or until light golden brown. Remove from heat and let rest for 5 minutes.

Iceing:
3/4 Cup Powdered Sugar
11/2 Teaspoons Freshly Squeezed Lemon Juice
Yellow Food Coloring
In a bowl mix the powdered sugar and the lemon juice to make a drizzling consistency. Add a drop of yellow food color. Drizzle or brush the iceing over the hot scones. Serve. Better tasting the next day as the lemon iceing has more flavor.

WALNUT SQUARES

This makes 24 squares.

Crust Ingredients:

2/3 Cup Brown Sugar
2 Cups FLour
1 Cup Finely Chopped Walnuts
2/3 Cup Butter, melted

Filling Ingredients:

16 oz. Cream Cheese, softened
1/2 Cup Sugar
2 Eggs
2 Tablespoons Lemon Juice
1 Tablespoon Vanilla Extract
2 Tablespoons Milk

Preheat oven to 350. In a bowl mix the brown sugar, flour and nuts together. Add melted butter and mix until light and crumbly. Set aside 11/2 cups to be used as topping. Press the remainder into a sprayed 9 x 13 pan. Use the back of a turner to press down good. Bake for 12 minutes. While the crust is baking in another bowl mix the cream cheese and sugar. Mix gently. Add the other ings. and mix again. Pour batter onto the crust and sprinkle with the remaining 11/2 cups topping mixture. Bake for 25 minutes on 350. Do not over bake or it will be to dry. Cool and cut into squares. Ref. several hours before serving. Keep ref.

OLE-TIME PEACH CAKE

1 Box Yellow Cake MIx
1 (21oz.) Can Peach Pie Filling
3 Eggs
1/2 Teaspoon Lemon Extract
1/2 Chopped Nuts
1/2 Cup Sugar
1/2 Cup Flour
1/4 Cup Butter, softened
1/2 Teaspoon Lemon Extract

Preheat your oven to 350. In a large bowl combine dry cake mix, pie filling, eggs 1/2 teaspoon lemon extract and the nuts. Blend on low speed until completely moistened, around 1 minute. Beat 2 minutes on medium speed. Spread batter in a sprayed 9 x 13 pan. In a medium bowl combine sugar, flour softened butter and 1/2 teaspoon of extract with a fork. Mixture will be crumbly. Sprinkle evenly over batter. Bake at 350 for 40 to 45 minutes until the center springs back slightly when touched.

LIKE JOHNNY CRINO'S BOW-TIE FESTIVAL PASTA

1 Oz. Butter, melted
1 Teaspoon Fresh Garlic, chopped

1/8 Cup Red Onion, diced
1/8 Cup Bacon, cooked and diced
1/4 Cup Roma Tomatoes, diced
5 oz. Cooked Chicken, diced
2 oz. Heavy Whipping Cream
4 oz. Alfrado Sauce (recipe below)
1/4 Cup Asiago Cheese
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
10oz. Bow Tie Pasta, cooked and drained

In a skillet melt the butter and then add the onion, garlic, bacon, tomatoes, chicken and spice mix. When the onions become transparent add the cheese and the cream. Watch and don't let scorch on the bottom. When this mixture is reduced by half add the Alfredo Sauce. Then add the bow-tie pasta. Toss and remove from the heat. Let sit so the cheese and mixture will thicken.

Alfredo Sauce:

1 Quart Heavy Whipping Cream
1 Cup Parmesan Cheese, grated
1/4 Cup Whole Milk
1/2 Teaspoon Or Less Black Pepper

Bring the milk, cream and pepper to a boil. Remove from the heat and then add the parmesan cheese. Stir good. Keep ref. until ready to use.

LIKE JOHNNY CARINO'S ROASTED GARLIC POTATO SOUP

4 Cloves Garlic, minced
1 Teaspoon Butter or Blue Bonnet
4 Cloves Garlic, crushed
4 Cups Heavy Whipping Cream, divided
Powdered Creamy Potato Soup Mix
1/2 Medium Onion, pureed
2 Baked Potatoes, peeled and cubed
4 Cups Boiling Water
Salt and Pepper to taste
Spray a cookie sheet and lay the minced garlic on it. Bake on the middle rack or bottom rack of the oven on 375. Watch and don't let it burn. Just let it bake until it starts turning golden brown. In a saucepan melt tne butter and add the broken apart garlic cloves. Add the cream and bring to a boil and let boil for 5 minutes.  Keep stiring good. Don't let it stick on the bottom or it will taste scorched. In a large pot add the soup mix and then put the garlic mixture over in it and stir so it will not lump. Add the onion, potatoes, the roasted garlic and the other two cups of cream and the water. Heat on low. Salt and pepper before serving.

CREAM CHEESE OLIVE SPREAD

8oz. Cream Cheese, softened
1/2 Cup Mayo
1/2 Cup Chopped Pecans
1 Cup Salad Olives diced or can use black olives, diced
2 Tablespoons Olive Juice
Dash of Pepper

Mix Mayo and cream cheese. Add other ings. Ref. for 4 hours or overnight. Can keep in the ref. for two weeks. Serve on Ritz or on toast.

CRANBERRY FRENCH CHICKEN

2 or 3 Lbs. Chicken Breast
16oz. Can of Jellied Cranberry Sauce

8oz. Bottle Creamy French Dressing
1 Envelope Onion Soup Mix

Wash chicken, pat dry. In a 9 x 13 sprayed pan place the chicken in it with the skin side up in a single layer. In a medium bowl mix all the ings. together and then pour over the chicken. Bake uncovered on 300 for 2 hours or until it is done.

INDIAN CORN

1 Lb. Ground Chuck
1 (16oz.) Can Whole Kernel Corn, drained
1/2 Onion, chopped
1(12oz.) Jar Taco Sauce


Brown the meat and onion until done. Drain. Then add the taco sauce and simmer for 6 minutes. Serve with tortilla chips and sour cream.