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.