EASY CHEESE STICKS

12 Pieces String Cheese
12 Egg Roll Wrappers
Oil for deep-frying
Marinara or spaghetti sauce for dipping

Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
In an electric skillet, heat 1/2 in. of oil to 375°.
Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.

PAMESAN ROASTED RED POTATOES

3-4 Medium Red Potatoes, cut into small wedges
3 Tablespoons Olive Oil
1/4 Cup Parmesan Cheese, fresh or shaker
1 1/2 Teaspoons Garlic Salt
1 Teaspoon Paprika
Sea Salt to taste

Preheat the oven to 425 F. Wash and dry the potatoes then cut each potato in half length wise, then cut each half into 4 or 5 wedges, then cut those wedges in half. In a small bowl, combine the parmesan, garlic salt, and paprika and set aside. Next, toss the potatoes and oil together in a mixing bowl then add the bowl of cheese and seasonings and stir to coat. Arrange on a cookie sheet  in a single layer.
Bake for about 25 minutes then remove from oven and turn over all the potatoes . Put them back in the oven for another 10 or 15 minutes until they’re crispy.

LOU'S TURKEY BROTH LETTUCE SALAD

One of my friends gave me this recipe she ate over the Thanksgiving holiday. She said it is so good you just can't quit eating it.

2 Turkey legs, cooked and deboned
1 Head Lettuce, shredded
1 Large Onion, chopped
Turkey Broth
Mayonniase
Salt and Pepper

In a small bowl take equal parts of mayo and turkey broth and stir up together and then sit aside. Take the turkey legs and pull all the meat off of them. In a bowl take and cut up  the lettuce and then add the chopped onion. Put the turkey in the lettuce mixture. Add salt and pepper. Now take the mayo and turkey broth mixture and pour over the lettuce mixture and toss.

OLD TIME RAISIN CAKE

1 1/2 Cups Pecans or Walnuts, chopped
11/4 Cups Sugar
2 Sticks Butter, softened
1 Cup Sweet milk, warm
3 Cups Flour
2 Teaspoons Vanilla Flavoring
2 Cups Sugar
4 Large Eggs
3 Teaspoons Baking Powder
1 Large or 1 Bag Coconut
1 Box Seedless Dark Raisins
2 1/2 Cups Condensed Milk
1/2 Stick Butter

Beat butter and sugar until fluffy. Add eggs and beat well. Add 1/2 cup flour, beat, then add some milk, starting with flour and ending with flour. Add vanilla flavoring. Add nuts and raisins.Beat well. Bake in 3 sprayed cake pans  at 325 degrees for 20 minutes.

Filling:
1 large fresh coconut, grated or 1 Bag
1 1/4 cups sugar
1 cup whole pecans
1 box seedless dark raisins
2 1/2 cups Pet canned milk
1/2 stick butter

Put all ingredients, including milk, in medium pot and cook on medium or low heat, stirring constantly.  Cook 10 minutes. Let it get completely cold. Put between each layer and on top and sides of cakes.

BUBAT FOR TURKEY

Bubat is used sometimes instead of dressing when fixing turkey. It can be fixed in a pan or put in the cavity of the turkey instead of dressing. if putting in the cavity line it with double cheesecloth.


1 Cup Flour
1 Cup Raisins
Pinch Salt
2 Tablespoons Sugar
2 Tablespoons Baking Powder
2 Eggs
1/2 Cup Milk
2 Tablespoons Melted Butter

Sift dry ingredients and add raisins. Add beaten eggs, milk and melted butter. Mix. Bake in pan on 350 for 30 minutes. Slice, cover with gravy and serve with turkey.

POP CORN SALAD

3/4 Cup Mayonnaise
1 Cup Diced Celery
11/4 Cups Cheddar Cheese, shredded and divided
1(8)oz. Can Sliced Water Chestnuts, drained
3/4 Cup Crumbled Cooked Bacon, divided
1/4 Cup Shredded Carrots
2 Tablespoons Minced Chives
6 Cups Popcorn, popped
Lettuce Leaves

In a large bowl, combine mayonnaise, celery, water chestnuts,1/2 cup bacon, carrots and chives. Mix well. Then add the popcorn. Stir to coat Spoon into the lettuce leaves and top with remaining cheese and bacon. Serve immediately.

OLE TIME SAUSAGE DUMPLINGS

11/4 Cups Cracker Crumbs
1/2 Cup Flour
11/2 Cup Sausage
2 Tablespoons Butter or Marg.
1 Can Stewed or Crushed Tomatoes
2 Tablespoons Grated Parmesan Cheese
2 Eggs
Salt and Pepper
Milk

Mix the cracker crumbs, the flour and sausage and the parmesan cheese together. Then add the eggs, salt and pepper. Next add enough milk to make a stiff batter. Drop in boiling salted water. Cook until sausage is done. Drain. Take a can of tomatoes and add two tablespoons butter to them. Put in kettle and let simmer. Put the dumplings in sauce and let simmer  a little more.

RED VELVET CAKE BALLS

1 Box Red Velvet Cake Mix
 1 (8)oz. Can Cream Cheese Frosthing
1 Pack Chocolate Bark regular or white chocolate
 Wax Paper

Make cake up using the 13 x 9 pan. Bake and then let cool completely. Then crumble into a large bowl. Mix throughly with 1 can cream cheese frosting. Use your fingers for it, but it will be messy. Roll mixture into quarter size balls and lay on a cookie sheet. You should make around 40-50. Chill several hours. To speed this up you can put them in ther freezer. Melt chocolate in the microwave according to directions on pack. Roll balls in chocolate and lay on wax paper until firm. Use a spoon to dip and roll in chocolate and then tap off any extra chocolate.

HOT BUFFLO CHICKEN WONTONS

2 Cups Shredded Cooked Chicken
1/4 Cup Original Philly Cooking Creme
1/2 Pack Dry Ranch Dressing
1/4 Cup Bufflo Sauce more or less to your liking
Wonton Wrappers

Mix all ingredients until combined fully. Place a tablespooon of mixture in each wonton, fold wonton to form a triangle, press around filling to remove air and seal edges with a little water. Place on a plate with a damp paper towel over them until ready to fry. Heat oil in a deep fryer or duch oven and fry until golden brown.

CREAM CHEESE APPLE BUNDT CAKE

Cream Cheese Filling:

8oz. Cream Cheese, room temp.
1 Large Egg
2 Tablespoons All-purpose Flour
1 Teaspoon Vanilla
1/4 Cup Unsalted Butter, softened
1/2 Cup Granulated Sugar

For The Apple Cake Batter:
1 Cup Finely Chopped Pecans, lightly toasted
3 Cups All-poupose Flour
1 Cup Granulated Sugar
1 Cup Firmly Packed Light Brown Sugar
2 Teaspoons Ground Cinnamon
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Ground Nutmeg
3 Large Eggs, lightly beaten
1 Teaspoon Vanilla Extract
3 Cups Jonathan or Gala Apples, peeled and finely chopped
1/2 Teaspoon Ground Allspice
3/4 Cup Canola Oil
3/4 Cup Applesauce

For The Praline Frosting:
1/2 Cup Firmly Packed Light Brown Sugar
1/4 Cup Butter
3 Tablespoons Milk
1 Teaspoon Vanilla Extract
1 Cup Powdered Sugar

Prepare the Filling:
Beat the cream cheese, butter, and granulated sugar at medium speed with an electric mixer until blended and smooth. Add the egg, flour and vanilla. Beat just until blended.

Prepare the Batter:
Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with non-stick spray and cover with flour. (Or do like I do and use Baker’s Joy.) Stir together the flour, granulated sugar, brown sugar, cinnamon, salt, baking soda, nutmeg and allspice. Then add the eggs, oil, applesauce and vanilla; stir just until the dry ingredients are moistened. Stir in the apples and pecans.
Spoon 2/3 of the apple batter into the prepared pan. Spoon the cream cheese filling over the batter, leaving a 1-inch border around the edge of the pan. Swirl the filling through the apple batter using a knife. Spoon the remaining batter over the filling.
Bake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted near the center come out clean. Cool in the pan for 10 minutes and then turn out on a cooling rack and let the cake cool down completely.

Prepare the Frosting:
Bring the brown sugar, butter, and milk to a boil over medium heat, whisking constantly. Boil for 1 minute while still whisking constantly. Remove from heat and stir in vanilla. Gradually whisk in the powdered sugar until smooth; stir gently for 3-5 minutes or until the frosting begins to cool and thickens slightly. Pour immediately over the cooled cake.

PINEAPPLE FLOAT

1 Can Dole Pineapple Juice Concentrate
1 Box Vanilla Ice Cream

Take the pineapple juice concentrate and make up according to instructions. Take a tall glass and put some vanilla ice cream in it. Then pour the juice over top of it. They taste like the ones you get at Walt Disney World.

CRUNCH AND MUNCH SUNDIES

1 Box Chocolate Brownies
1 Gallon Vanilla Ice Cream
1 Jar Hot Fudge Sauce
1 Pack M & M's
1 Box Crunch and Munch
1 Can Redi Whip

Make the brownies according to directions on box. Let cool. Cut into squares. Put one on a plate and then add ice cream. Top with redi whip and then the hot fudge sauce. Put the crunch and much over the sauce and then add m and m's.

BLUEBERRY JELLO DESSERT

2 Boxes Blackberry Jello
2 Cups Boiling Water
1 Can Blueberries, drained but juice saved
1 (20)oz. Can Crushed Pineapple, drained, and juice reserved
8 oz Cream Cheese, softened
1/2 Cup Sugar
1 Cup Sour Cream
1/2 Teaspoon Vanilla
1 Cup Chopped Pecans

Dissolve the jello in the boiling water. Add 1 cup of saved juice. Stir in the blueberries and pineapple. Refrigerate until set up.
For the topping, mix the cream cheese and sugar together with an electric mixer. Fold in the sour cream and vanilla. Spread on the jello and sprinkle with nuts. Keep ref. until ready to serve.

PINEAPPLE COOKIES

1Cup Butter
1 Cup Brown Sugar
1 Cup White Sugar
2 Eggs
20 oz. Can Crushed Pineapple, drained and juice reserved
1 Teaspoon Vanilla
4 Cups Flour
1/2 Teaspoon Salt
11/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder

Use real butter for this recipe and not marg. In a medium bowl cream the sugars with the butter. Add the eggs, pineapple and vanilla. In another bowl combine the dry ings. Blend into the wet ings. Drop by teaspoonfuls onto a sprayed cookie sheet. Bake on 350 for 8-10 minutes. Watch and do not let burn on bottom.

Iceing:
Reserved Pineapple Juice
2 Cups Powdered Sugar

Using a small bowl put the powdered sugar in it. Gradually add pineapple juice to the powdered sugar by the tablespoon. Want it to be a bit thick but not real thick. Just keep adding juice until you get it the right thinness. Spread on top of the warm cookies.

BATHROOM DRAMA

Well it is time for another good story of drama in our family. This one is about my son. He called and was telling me what happened to him in the bathroom at work. lol.
Now just what do you do when you look down and here comes a flood while using the toliet. Getting caught with your pants down can sometimes be a bad thing. lol.
While using the bathroom  and talking on the phone I don't guess you pay much attention to the floor. But when you look down and see water covering the bottom of your pants I guess you will get up in a hurry.
 That is what happened to him the other day.
 He was in the bathroom and someone flushed the comode on up from him. So with him on the phone he really did not pay much attention to water coming all around him until he looked down and his pants was wet. lol. Now here he was trying to get his pants legs up out of the water and clean his ...... all at the same time and the water getting deeper.
I guess he wished he had four hands instead of two. lol. Someone had put so much paper in the comode and it had overflowed and leave it to him to just be in the bathroom. Everyone got a good laugh at him having to wear wet pants around work but his tennis shoes covered them so at least he never got his legs wet.
So long story short make sure to look down when you are on the comode. lol. Never know what may come floating by..........

USE FOR BREAD AND BUTTER PICKLE JUICE

We all know how good bread and butter pickles makes a cheeseburger taste so much better. So what do we do with the juice that is leftover in the jar. You just hate to throw it out.
Take some chicken breasts or chicken legs and wash it good. Pat dry with paper towels.
Put the chicken in a ziplock bag and then pour enough juice over the chicken to use for a marinate. Zip up the bag and sit in a bowl in case it might leak.
Let sit in the juice overnight in the ref. and take out and either grill or bake it. This gives the chicken such a good flavor. Almost like the italian dressing flavor.

HAM AND CRANBERRY CREAM CHEESE SANDWICHES

1/2 Cup Cream Cheese, best if using the tub cream cheese
1/2 Cup Whole Berry Cranberry Sauce
4 Slices Cinnamon Swirl Bread, crust removed
6 Slices Thin Slice Smoked Ham or Turkey around 11/2 Lbs.

Combine cream cheese and cranberry sauce, mixing well. Spread a heaping teaspoon of the cream cheese mixture onto each bread slice. Top half of the bread pieces with two slices of the meat. Place remaining bread, cream cheese side down, onto meat. Cut each sandwich into four trianles using a sharp knife.

HOW TO HANG A GROUP OF SMALL PICTURES

Do you have a group of small pictures you would like to hang but hat to make so many holes in the walls trying to get them hung right and spaced out right.
Take and measure the wall where you want to hang them, the with and length.
Then take some wax paper and tape it together to make the wall size you want to use.
Put the pictues on the wax paper ever how close together or far apart.
Work with them until you get them right.
Flip the pictures over so that the hangers are faceing up. Now take another piece of wax paper and put over the pictues the size of the bottom one. Put a dot with a marker where the picture hangers are.
Take the wax paper and put a piece of scotch tape on each side of it. Hang this on the wall after you have got it straight.
 Make sure the tape will not damage the wall. Take a nail or screw where the dots are drive it into the wall. Take down the wax paper and then hang up the pictures. They should be the way you want them to look.

BANANA BUNDT CAKE WITH CARAMEL GLAZE AND WALNUTS

11/2 Cup Sugar
1 Cup Sour Cream
2 Eggs
4 Tablespoons Butter, softened
4 Mashed Over Ripe Bananas around 11/2 cups
1 Teaspoon Vanilla Extract
2 Cups Flour
1/2 Teaspoon Salt
1 Teaspoon Baking Soda 

Caramel Glaze
Candied Walnuts for garnish

Prepare the candied walnuts. Sit aside.
 Position rack in center of oven. Preheat oven to 350°F. Prepare a 10-1/2-cup Bundt pan by spraying with cooking spray. Set aside.
With a mixer, cream together sugar and softened butter. Add eggs one at a time and beat until well incorporated. In a medium mixing bowl, mash bananas. Add vanilla and sour cream. Combine flour, salt and baking soda. Add flour mixture to creamed mixture alternating with banana mixture (beginning and ending with dry ingredients) until well combined. Do not over mix. Pour into prepared Bundt pan. Bake for 45-50 minutes, until a skewer inserted into the center comes out clean. Cool on rack for 5-10 minutes, then turn cake out onto serving plate. Cool completely. When cooled, prepare glaze and pour over cake. Sprinkle glaze with chopped candied walnuts.

Caramel Glaze:
4 Tbsp butter
1 cup brown sugar, packed
1/4 cup evaporated milk
1 tsp vanilla

Bring brown sugar, butter, and milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Whisk for 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Candied Walnuts:
½ lb walnuts halves
½ c granulated sugar
1/8 tsp salt
1 tsp ground cinnamon
3 Tbsp evaporated milk
1/2 tsp vanilla

Preheat oven to 350°F. Spread nuts in a single layer over parchment-lined baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 6-8 minutes, or until the mixture reaches the soft ball stage of 236°F. Remove from heat, and stir in vanilla immediately. Add walnuts to syrup mixture, and stir to coat well. Spoon nuts back onto parchment-lined baking sheet, and immediately separate nuts with a fork. Cool, and store in airtight container.

BROKEN GLASS JELLO

4(3oz.) Boxes Assorted Jello (in coordinating colors)
2 Packets Unflavored Gelatin
14oz. Can Sweetened Condensed Milk


Spray 4 small food storage containers (like Gladware/Rubbermaid) with non-stick cooking spray. Set aside. Bring 4 cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, or overnight.
When the Jello has set, bring another 1 1/2 c. of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 c. boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well.
 Allow to come to room temperature. Lightly spray a 9x13" pan with non-stick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9x13" pan.
Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far. Place the 9x13" pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes and serve.

MANDARIN ORANGE JELLO SALAD

1 Large Pack Orange Jello
3 Cups Water
1 Large Box Cook and Serve Vanilla Pudding Mix
2 Small Cans or 1 Large Can Mandarin Oranges, drained
1 Pint Whipping Cream, whipped or (8oz.) Cool Whip

Cook together in a saucepan the pudding mix and water. Add jello and  stir good and then refrigerate until thickened, but not set. Add whipped cream or Cool Whip. Fold in mandarin oranges. Refrigerate until set.
You can also make this using sliced strawberries(fresh or frozen)  but not in syrup and bananas together.

POP BOTTLE SHOES

When going to our cuz sight on fb, as they are ministers, I was so shocked at a picture I saw on there.
It was a picture of a person across the water with a pair of shoes on. Now just what kind of shoes was these. They had took plastic drink or pop bottles and crushed them. They had got some string and made some straps on the shoes to hold them on like a pair of sandles. This is what they had to wear to keep their feet from getting so hot on the ground.
So how many pair of "REAL" shoes do you have to wear. Most of us ladies have a pair to match each outfit. All kinds of sandles to wear in the summer. Boots to wear in the winter. How thankful are we to have these. It really got to me to see this picture.
They do missionary work across the water and it is so sad that people do not have clothes and shoes like we do in Americia and also food to eat. We all may have hard times sometimes but our hard times is nothing compared to what they have to face in the third world countries.
 We should be so glad that we are able to have what we need and want.
I say want, as we can go out and eat about anytime we want to, have anything in our homes that we want, go out shopping any time we want and we really just take all of this for granted because we live in Americia.
 How many pairs of shoes, pants, dresses do you own. How many times do you clean out your closet each year during spring and fall. We just don't truly appricate what God gives us.
So when you see the Salvation Army ringing their bells for people at Christmas , put something in the pots as there are so many people that really do need help.
I have worked with non-profit org. that help people and it is sad that there are people who do not even have money to pay the huge electirc bills in the winter and have to get it cut off because of this.
There are people who do not have food and not get any food stamps. There are people who do not have coats to keep them warm.
So don't never take life for granted.
You could have a house fire and lose everything you own or maybe a flood come and lose everything that way.
I have been thu a flood and know all about losing everything. You are glad just to get back clothes and shoes to wear. You are glad to get back a bed or couch to sit on or a stove and ref. to use. This shows you what can happen in just a hour or two. And you never get back all that  you lose.
So don't forget to always lind a helping hand because we don't know from one week to the other what can happen to us.

GEARING UP FOR BLACK FRIDAY

Well it is that time of year again. Black Friday. It makes you feel like that you are way behind in your Christmas shopping even tho that is when it is supposed to began.
 With all of the stores opening up around here around 3 o'clock in the morning that means not much sleep for all us ladies.
My husband says you have got to be crazy to get up this early to go shop. Just like a man lol.
My daughter and I decided we would get up early last year as most stores were opening at 5. So here we go, grap us a parking place in front of Belk's to wait. We were the only ones there that early and was sort of scared. We pulled out our throws and got comfy. It did not take long for the car to get all steamed up and boy what a laugh we had.
But in just a little while in rolled more and more cars sitting waiting.
Then when it was about time to open we found out we had to go into the mall to get in.
So it did not pay us much good to sit and wait as there was a line aready almost out the door. But at least it was warm in there.
We went from there to Walmart. Found us a buggy and waited. She was wanting some DVD's and was in line and they started pushing her and her friend as they were up front and they both about got tramped on.
So that taught us a lesson. Don't be up front in no line because people will tramp you down.
 It was so hot we both got sick and just gave it up and left. But I have learned that the small Walmart's are better to go to and not the Super Centers. You can get what you want without all the hassle. I am sure it is like this at all stores including Target and all the major stores.
So this year I think we will wait and not get up so early as most of the time you can still get the bargins you want later on.
 I like to shop on Thanksgiving Day as there are not many people out and they have good sales that day also. I like to go to Walgreens as they always have good sales on for Thanksgiving day.
 Just be carefual and do not be up front and watch your bags as our friend was paying for a expensive camera and they had put it up on the top of the pad where you check out and a lady came along and grabbed it and ran out the door. They caught it on tape and they had to let her have another one.
 If it is dark don't be by yourself walking as we had a friend who got knocked down and they took her purse and she had to go to the hospital. Lucky she was not hurt to bad and recovered from being dragged in the street.
Don't forget to get that big cup of coffee to keep you pumped up because if you stood on your feet and cooked Thanksgiving I am sure you are very, very tired. I always take a vitiam b12 that day for sure. It will really help and give you some energy.
Make sure you were light clothing. It may be cold but trust me when everyone gets in the stores it gets so hot you can not hardly stand to stay in line. Hope everyone has a good Thanksgiving and Christmas.

BAKED KALE CHIPS

Everyone is talking about how good kale chips are. Even on the doctors I think they were talking about them. I do know that they ae good for eating for a snack if you are dieting. So here is a recipe that is quick to make. In the spring if you have a garden plant some kale. The best variety is the tuscan kale.

1 Bunch Kale, curly variety  but Lacinato is better
1/2 Tablespoon Olive Oil
Sea Salt
Freshly Grated Parmesan Cheese

Preheat the oven to 350. Rinse and dry kale so it will not be soggy. Tear into bite-size pieces, discarding tough stems. Toss kale with olive oil, just to coat very lightly. Spread kale across baking sheets in one layer. Sprinkle with sea salt and freshly grated parmesan. Bake at 350 for 10-15 minutes until edges are starting to brown ad kale gets mostly crispy. Remove from oven and remove from tray, laying kale chips out on a wire rack to cool slightly. Serve at once.

PICKLED SNAP PEAS

11/4 Cups White Vinegar
11/4 Cups Cold Water
1 Tablespoon Kosher Salt
1Tablespoon Sugar
1 LB. Sugar Snap Peas, ends trimmed and strings removed
4 Cloves Garlic, sliced thin
Few Pinches Red Pepper Flakes

In a non-reactive saucepan, not an alium one. Heat the vinegar, salt and sugar until both are dissolved. Remove from heat and stir in the cold water. When the vinegar mixture is cool, pack the sugar snaps, red pepper flakes and garlic into jars or a large bowl. Can use 3 one pint jars and the pour the brine over them. If you do not have enough brine, mix equal parts of water and vinegar to add to the jars. Make sure you heat it up. Cover with a lid or plactic wrap if using a bowl. Store in the ref.They should pickle within 5 days. You are supposed to wait for at least a week for all of the flavors to blend. Keep ref.

BLACKBERRY LOAF BREAD

This bread is like banana bread. It is so good with a cold glass of milk. I like it better than banana bread. You can put some nuts in it if you like. I would put a few chopped walnuts.

11/2 Cups All-purpose Flour
1 Teaspoon Salt
1 Teaspoon Baking Powder
1/8 Teaspoon Ground Cinnamon
11/2 Cups Blackberries, fresh or frozen
1 Cup Sugar
1/2 Cup Milk
1/3 Cup Butter or Marg. melted
2Large Eggs
1 Teaspoon Lemon Zest
2 Tablespoons Lemon Juice

Preheat oven to 350. In a medium bowl stirr together flour and next 3 ings. Stir in blackberries. Wisk together sugar and next 5 ings. until thoroughly blended. Add to flour mixture, stirring just until blended. Pour into a sprayed loaf pan. Bake at 350 for 1 hour and 15 minutes or until a toothpick inserted comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and let cool on a wire rack for 1 hour.

DISH TOWEL HOLDERS

Are you like me, always having to find your dish towel. I have a hook for mine to hang them up by but it always slides off the hook. It is too big to hang over the hook. A simple fix is buy a piece of elastic and just sew a loop on them in the back  corner. Then hang it on the hook. That way, they are not always lying about the kitchen and will not drop off on the floor. You could also you a piece of flat string or rope or even a small piece of material sewed like a button loop.
I put mine from one corner edge to the other and it makes it big enough to hang thru the hook. Can just sew them on with a needle and thread if you don't have a sewing machine. Some companies are now making a loop on the back of them to hang them up by.

PAINETED BOBBIE PINS

If you like to use different color bobbie pins for different outfits then paint them with nail polish. They are expensive to buy and you can put then on a piece of cardboard to hold them and just paint with diffenent colored nail polish.

HONEY MUSTARD DRESSING

3/4 Cup Sour Cream
1/3 Cup Mayo
1/3 Cup Dijon Mustard
1/3 Cup Honey
1 Tablespoon Lemon Juice (I use slightly more)

In a mixing bowl, combine sour cream, mayonnaise and mustard.
Blend thoroughly using a whisk.
Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.

BANANA ORANGE BREAD

3 Medium-sized Ripe Bananas, mashed
1 3/4 Cup Sugar
3 Eggs
3 1/2 Teaspoons Vanilla Extract
3/4 Cup Orange Juice 
2/3 Cup Butter, melted
3 Cups Flour
31/2 Teaspoons Baking Powder
3/4 Teaspoon Salt
1 Teaspoon Baking Soda
1 Cup Chopped Walnuts and Pecans

Preheat oven to 350 . Combine bananas, sugar, eggs vanilla, orange juice, and butter and mix until creamy. In another bowl, sift toghether flour, baking powder, salt, and baking soda. Add nuts. Add flour mixture to banana mixture and beat just until combined. Spray 2 loaf pans. Pour mixture into them and bake for 35 to 45 minutes or until done.

JAMOCHA SHAKE

1 Cup Cold Coffee
1 Cup Low-fat Milk
3 Tablespoons Granulated Sugar
3 Cups Vanilla Ice Cream
3 Tablespoons Chocolate Syrup

In a large glas mix the coffee and sugar together. Stir good. Next add the milk and ice cream and then last the chocolate syrup.

FRENCH CREAM DIP

1 (8 oz.) Box Cream Cheese
1 Cup Powdered Sugar
1 Cup Whipping Cream
1/4 Cup Granulated Sugar
Whip cream and sugar together until it forms soft peaks.
Beat the cream cheese with powdered sugar. Then add the whipped cream and mix until smooth.

CHICKEN CRESCENT ROLL CASSEROLE

2 (8 ounce) Cans Reduced Fat Pillsbury Ref. Crescent Dinner Rolls
1 (10 3/4 oz.) Can Fat Free Cream Of Chicken Soup, undiluted
1 Cup Shredded Cheedar Cheese or Swiss Cheese (or any you like )
1/2 Cup Milk

Filling:
4 oz. Cream Cheese, softened
2 Tablespoon Butter or Marg., softened
1 Teaspoon Garlic Powder
1 Teaspoon Minced Onion Flakes
2 Large, Cooked Chicken Breasts, finely chopped (or use about 2 cups)
1/2-3/4 Cup Finely Shredded Cheddar Cheese
1/2 Teaspoon Seasoning Salt
1/2 Teaspoon Black Pepper 
2 Tablespoons Milk
1-2 Cups Grated Cheese For Topping

Preheat oven to 350. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).
For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste.
Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

CHOCOLATE TOFFEE SALTINE CANDY

1 Cup Unsalted Butter (do not use marg.)
1 Cup Brown Sugar
2 Cups Semi-sweet Chocolate Chips
40 Saltine Crackers (I like Kroger or Walmart Brand Best)

Preheat oven to 350ºF. Line jelly roll pan or cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 5-8 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. (You can add nuts, cracker crumbs). Let cool,refrigerate until hardened. Break into pieces the size of your choice. Medium size.

FUNFETTI CAKE BATTER FUDGE

3/4 Cup Sweetened Condensed Milk
1(12oz.) Pack White Chocolate Chips
3 Teaspoons Vanilla Extract
1 Teaspoon Almond Extract  
Rainbow Sprinkles

Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.
Immediately add vanilla and almond and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly, because they will melt (and if they are stirred for too long they’ll turn the fudge an ugly mud  color).Transfer to an aluminum-foil lined 8×8 inch baking pan. Let set at room temperature or in the refrigerator.Once set, cut into cubes. Store leftovers in an airtight container in a cool place.

3-CHEESE GRILLED CHEESE

1 (3oz.) Box Cream Cheese, softened
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Mozzarella Cheese
3/4 Cup Mayo
1/2 Teaspoon Garlic Powder
1/8 Teaspoon Salt
10 Slices Italian Bread(1/2 inch thick)
2 Tablespoon Butter or more

In a mixing bowl, combine cream cheese and mayo until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread five slices of bread with the cheese mixture, about 1/4 cup on each. Top with another slice of bread. Butter the outsides of the sandwiches. Cook in a large skillet or panini press over medium heat until golden brown on both sides.

DILL PICKLE DIP

Do you love dill pickles. Oh, yeah, we all love them and love to get the gallon jars and just take a fork and get us a big ole pickle and put some salt on it and go to town eating it. Try cutting a oval dill slice and put it on a regular zesta cracker and eat it. Sounds bad, oh no. Very good. lol.


1 (8oz.) Cream Cheese, softened
1 Cup Sour Cream
3(2oz.) Packs Budding Ham or Beef, chopped fine
1/2 Cup Dill Pickle Relish, not the sweet pickle one

Mix all the ingredients together good. Chill until ready to serve. Keep ref. Good with just about any type cracker or vegs.

VELVEETA CORN CASSEROLE

This casserole is different from the cream cheese corn casserole. Very good dish for Christmas potlucks.

1 Stick Butter or Marg. cubed
1 Cup Orzo or Spaghetti, broken into small pieces
1 Can Whole Kerneal Corn, undrained
1Can Cream Style Corn
8oz. Velveeta, cubed

 Preheat oven to 325 degrees.  Cook the pasta until almost done and then drain.Cube the butter and velveeta into small cubes so it will melt better. Or you can just melt the butter. Combine all ings. in a medium bowl. Spray a casserole dish or a 8 x8 glass pan. Pour ings. into sprayed pan. Bake for 40 minutes. Stir every now and then. I like to put alum. foil on top of mine so the cheese will not get hard and then remove it about 10 minutes before time to come out of the oven. This dish is best eat when ready and do not let it sit to long as the chesse may get greasy tasting. Best served hot.

LIKE OLIVE GARDEN'S TOSCANA SOUP

31/2 Cup Chicken Broth or Stock
2/3 Cup Heavy Cream
2 Large Russet Potatoes
2 Cloves Garlic
3 Tablespoons Onion, chopped fine
1/2 Lb. Spicy Sausage
1/3 Teaspoon Salt
1/4 Teaspoon Crushed Red Pepper, or less

Take sausage out of casing and crumble into a pan; cook until no longer pink with the onion and garlic. Remove to a paper towel lined plate to drain the excess grease. Combine the broth and cream in a kettle and cook on medium heat. Do not let scorch on the bottom. Add the sausage.
Wash the potatoes and dry them. Cut them into 1/4 inch thick slices and then quarter them and add these to the soup. Add the salt and crushed red pepper and let the soup simmer for around 1 hour. Stir ever now and then. Serve with hot french bread to dip in the soup.

SQUASH FRITTERS

Altho the gardens are over you can still buy these small yellow squash in the grocery stores. These fritters are so good to eat as a side dish.

4-6 Small Yellow Squash, grated
1 Medium Onion, grated
11/2 Tablespoons Salt, can use less
1 Cup Self-Rising Flour
1/2 Cup Corn Meal
2 Eggs
1/2 Cup Sour Cream

Grate squash  and onion in a medium bowl. Sprinkle with salt. Stir in remaining ingredients, mix well. Form mixture into patties and fry in preheated skillet. Watch as they will brown real quick.

CHICKEN AND POTATOES CROCK-POT MEAL

1 Whole Fryer Chicken
1Tablespoon Poultry Seasoning
1 Teaspoon Thyme
1 Teaspoon Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon Cayenne Pepper
2 Medium Onions, peeled and Quartered
5 Medium Potatoes, washed and dryed

Take the giblet pack out of the chicken. Wash chicken good. Pat dry.  Combine the spice mixture in a small bowl. Take and put some of the mixture in the cavity of the chicken and then on the out side put some melted butter or marg. all over it using your hands. Rub good. Take the rest of the spice mixture and put all over the chicken. Rub good. Put the two onions in the chicken cavity.
 Wash hands. Next take the 5 potatoes and wrap each one in the aluminum foil. Pour 1/4 cup water in the bottom of a sprayed crock-pot. Put potatoes down in crockpot and then lay the chicken on top of the potatoes. Turn on low for 8 hours or high for 4 hours or until chicken reaches 180. When done, take chicken out and put on serving plate to let rest for 10 minutes and then slice.
 Take potatoes out of crock-pot and slit open and add sour cream and butter to these. You have a meal in it's self. If you do not want to just omit the water as the chicken makes it's own juice. The potatoes keeps the chicken from burning on the bottom. If  you do not want the potatoes then just wad up some foil and put on bottom of crock-pot and lay chicken on it but if you do this then add the 1/4 cup water. Make sure the potatoes are wrapped good so they will not become mushy with the juice in the bottom of the crock-pot.

ICE CREAM TRICK

Are you having a party or baby shower and serving cake? A easy way to serve ice cream is to take a muffin pan and line it with cup cake cups. Take a scoop and put a large scoop of ice cream in each one and freeze. Then when you are ready to serve the cake just get it out of the freezer and seve this with the cake. Now don't ask me how to store these without crushing the cups. I guess you would have to have a lot of room in your freezer for these but they are nice when most people just like a small amount of ice cream. Even nice to have for the kids when they want some ice cream. Cheaper than buying the cups of cream. Even better if you go to KFC save the little bowls that they put the mashed potatoes in now and wash out good and put some ice cream in these. Just the right amount of serving.
Also, to save your boxed ice cream from getting ice pieces in it just put a layer of plastic wrap over it and then add the top of the lid back on. This does work.

VANILLA PUMPKIN PIE

Graham Cracker Crust:
11/2 Pack Graham Crackers (15 Cookie Sheets)
1/2 Cup Powdered Sugar
1 Stick Butter or Marg. melted

Filling:
1 Box(3oz.) Vanilla Cook and Serve Pudding
1 Cup Half-And-Half
1/2 Cup Heavy Cream
Pinch Of Cinnamon
Pinch Of Nutmeg
Pinch Of Ground Cloves
1/2 Cup(plus 3 Tablespoons) Pumpkin, not pie filling
1/2 Cup Heavy Cream (additional)
2 Tablespoons Brown Sugar
Extra Graham Cracker Crumbs, for garnish

Preheat oven to 300.
Grind graham crackers in a food processor or put in a ziplock bag and crush with a hammer or rolling pin. Add powdered sugar and melted butter and process until totally combined. Or put in a bowl and stir all together good.  Press into the bottom and sides of a pie pan.  Bake for 8 to 10 minutes. Remove from oven and allow crust to cool completely.

In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Can add more or less spices. Just do a taste test. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Add pumpkin and stir to combine. Pour into a glass bowl. Let cool. When cool enough place  in the fridge to cool completely. When mixture is cool, remove from the fridge.
In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust. Cover and ref. for 2 hours or overnight. When ready to serve sprinkle the graham crackers crumbs on top of pie. Keep ref.

NUTELLA DIP

1 Jar Nutella
1 Box Heavy Cream

Take the nutella and put in a microwave dish and let it get hot. Can use a glass measuring cup. Remove from microwave and pour some cream into it and mix good. Great to eat with strawberries or fruits or shortbreads or pecan sandies cookies. You can use as much Nutella as you like but began with a small amount of cream until you get it the thickness you like.

BRIE-CRANBERRY SAUCE GRILLED SANDWICH

This is a different kind of sandwich and real good. The sweet and sour combo is so good. Could eat this every day. You can use up your cranberry sauce left over from Thanksgiving or Christmas.

Camembert or Brie Cheese
Cranberry Sauce
Balsamic Vinegar
Bread
Butter

Take one piece of bread and butter it. Put a wedge of camembert or brie cheese onto the unbuttered side of the bread. (If wedge is thick then just slice it to fit all of the bread). Top with a spoonful of cranberry sauce. Drizzle some drops of balsamic vinegar over the sauce. Put the other piece of bread on sandwich and spread top with butter. Fry in pan until golden brown and cheese is melted. Cut in half and eat.

LOUISIANA DE-BASH CAKE

21/2 Cups Plain Flour, sifted
2 Teaspoons Baking Powder
1/8 Teaspoon Salt
1/2 Cup Butter, softened
1/4 Cup Shortening
11/2 Cups Sugar
3 Egg Yolks
3/4 Cup Milk
3 Stiffly Beaten Egg Whites
1 Teaspoon Vanilla

Cream butter, shortening, suger until creamy. Sift dry ings. together. Add milk, vanilla, egg yolks together. Mix the dry and liquid ings together. Fold in egg whites. Spray (7) 8 inch pans or may have to use two at a time. Add 3/4 cup mixture into each pan. Bake at 350 for 12 minutes. Let cool and take out of pan and put on a piece of sprayed wax paper until all cakes are baked.

Lemon Filling:
3 Tablespoons Corn Starch
3 Tablespoon Plain Flour
Dash of Salt
3/4 Cup Cold Water
1/3 Cup Fresh Lemon Juice
3 Egg Yolks
11/4 Cups Sugar
1 Tablespoon Lemon Rind
2 Tablespoons Butter

Mix cornstarch, sugar together. Mix all ings. together and put in a sacuepan. except the butter and lemon juice. Cook until thick. Remove from stove and add the butter and lemon juice. Cover with wax paper until cool.

Iceing:
8oz. Cream Cheese
3 Tablespoons Butter
16oz. Powdered Sugar
1 Teaspoon Vanilla
1 Teasppon Lemon Juice
1 Tablespoon Lemon Zest

In a bowl cream the cheese and butter until softened. Add sugar, vanilla and lemon peel and juice. Sit aside.

Take one layer of the cooled cake and put on a cake plate. Add the filling on top of this. Add another layer and continue until all the filling is gone. Make the iceing and put on top of cake and around sides. If not enough iceing then make a double batch.

BBQ SEASONING

11/2 Cups Paprika
3/4 Cup Sugar
31/4 Tablespoons Onion Powder
1/2 Teaspoon Salt

Mix and store in a air tight container.

FRIED GREEN TOMATOES WITH BASIL SAUCE

6 Hard Green Tomatoes, sliced 1/4 inch thick
Kosher Salt
Freshly Ground Black Pepper
3/4 Cup Flour
1/4 Cup Buttermilk, shake good
Dash Hot Sauce
1/4 Cup Yellow Cornmeal
11/2 Cup Pankio Bread Crumbs
Vegatable oil for fring

Wash tomatoes, then slice. Season with salt and pepper. Place flour on a plate. Wisk together the buttermilk and hot sauces in a bowl and then pour out in another plate. Take one slice of tomato and put in the flour and then in the buttermilk mixture and then in the panko bread crumbs. Put on a sprayed baking sheet or parchment paper. Repeat until all slices are done. Heat 3/4 inch of veg. oil in a large skillet. Place the tomato slices in the oil . Fry until slices are golden brown. around 2 minutes per side. Using a slotted spoon put the tomato slices on a cookie sheet lined with a paper towel until all are fried. Turn the oven on to 200 and keep warm. Do not let oven get to hot or the towels may burn. Next make the sauce. Put the sauce over each tomato.

Basil Sauce:
2 Cups Loosely Packed Fresh Basil Leaves
1 Cup Mayonnaise
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Creole or Hot Mustard
Kosher Salt
Freshly Ground Black Pepper

Pulse the basil, mayonnaise, lemon juice and mustard in a food processor fitted with a metal balde until smooth. Then put in a small bowl. Season with salt and pepper. Can be made one day ahead. Cover and keep ref.

BUFFALO CHICKEN DIP

8oz. Box Cream Cheese, softened
1/2 Cup Ranch Salad Dressing
1/2 Cup Franks Red Hot Bufflo Wing Sauce
2 Cans(12.5oz.) Chicken Breast, drained or use cooked chicken breasts
3/4 Cup Blue Cheese, crumbled or 1 Bag Shredded Mozzarella Cheese

Preheat oven to 350. In a bowl put the cream cheese. Stir in the salad dressing and mix good. Add the wing sauce and chicken and cheese and stir again. Put in a sprayed glass dish and bake 20 minutes or until mixture is heated through. Stir. Serve with crackers or vegetables. Keep ref.

CHOCOLATE DREAM BUNDT CAKE

1 Box Bettey Crocker Chocolate Cake Mix
3/4 Cup Chocolate Milk
1/3 Cup Butter or Marg., softened
3 Eggs
1 (8oz.) Container Sour Cream
1 Box (4oz.) Instant Choc. Fudge Pudding
1 Bag(12oz.) Semisweet Chocolate Chips or 2 Cups

Ganache Glaze
1 Cup Semi-sweet Chocolate Chips (6oz.)
2/3 Cup Whipping Cream
1 Jar Caramel Topping
1/2 Cup Toffee Bits
1 Bar Milk Chocolate Covered Peanut, Caramal Yogurt Candy Bar, chopped

In a bowl mix the cake mix and chocolate milk, butter and sour cream. Beat. Then add pudding. Beat again. Stir in 2 cups chocolate chips. Stir good. Pour into a bunt pan and bake on 350 for 45 to 60 minutes. Let cool.
In a heavy bowl place the chocolate chips in it. In a pan bring the whipping cream to a medium boil. Do not let scorch on bottom. Pour over the chips in the bowl. Let stand 5 minutes. Stir. Drizzle glaze over cake. Sprinkle with 11/2 cups chocolate chips. Drizzle caramel topping over the cake. Then sprinkle with toffee bits and the chopped candy bar.
 Make sure you are not on a diet when eating this. It is so good.

APPLE SNACK CAKE SQUARES

11/4 Cup Walnuts, chopped
2 Cups All-purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Cinniamon
2 Teaspoons Ground Ginger
1 Teaspoon Salt
8 Tablespoons or 1 Stick Unsalted Butter, melted
11/2 Cups Sugar
2 Large Eggs, lightly beaten
1 Teaspoon Vanilla Extract
4 Large Granny Smith Apples (2lbs.) peeled and chopped

Frosting:
6oz. Cream Cheese, softened
2 Tablespoons Unsalted Butter, softened
2 Tablespoons Lemon Juice
1 Cup Powdered Sugar, sifted
1 Teaspoon Lemon Zest
1/4 Cup Chopped Crystallized Ginger

Preheat oven to 350. Spray a 9 x 13 cake pan. Sit aside. Spread the nuts on a cookie sheet and let them toast around 5 minutes. Move them around so the will not burn. Do not let burn. Take out of oven and let cool. Then chop. In a bowl mix flour, baking soda, cinnamon, ginger and salt. In another large bowl, with a mixer, beat together the  butter, sugar, eggs and vanilla. Stir flour mixture into butter mixture. Fold in apples and walnuts. The batter will be thick. Spread batter in pan. Bake until a toothpick inserted in center comes out clean. around 45 to 50 minutes. Let cake cool completley. Make frosting in a mixing bowl, using a electric mixer on medium speed. Beat cream cheese and butter. Beat in lemon juice. Reduce speeed to low, then add powdered sugar gradually. Fold in zest. Spread frosting on cake and then sprinkle with ginger. Cut into squares.

FREE GAMES FOR IPAD TO DOWNLOAD

With everyone getting the new I pads. They have some real good games that you can download for free and play. Everyone in our family loves the Angry Bird one. Here is a list of free games.

Angry Bird , love this one
Uno
Dude Perfect
Tap The Frog
Rat On The RUn
Mouse In The House
ICY Escort
Monkey FLight
Minute To Win It
Pongo Games
Skateboard

LYDIA'S BBQ MEATLOAF

2 Lb. Ground Chuck
3/4 Cup Oats
1 Cup BBQ Sauce. divided
1 Egg
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder

In a medium bowl put the ground chuck in and then add the beaten egg. Add the oats. Pour 1/2 cup bbq sauce in mixture. Next add the pepper, salt and garlic powder. Mix good. Shape into a loaf and put in a sprayed glass dish or use parchment paper as mine sticks sometimes. Can use a loaf pan. Bake 350 for 1 hour. Take out of oven. Pour the rest of the bbq sauce over top of the meatloaf. Put back in oven and let bubble. Don't let this scorch on top. I like to use more that what is left of the 1 cup.To me that is what makes it good. I like to use Sweet Baby Rays BBQ sauce for this.

LYDIA'S UNSIDE DOWN CHOCOLATE CAKE

1 Box German Chocolate Cake
1 Cup Coconut
1 Cup or more Pecans, chopped
1(8oz.) Box Cream Cheese
1 Stick Butter or Marg.
1 Cup Powdered Sugar

Make up cake according to instructions on box. In a sprayed 9 x 13 pan put the coconut on the bottom and spread evenly over all the pan. May take more than one cup whatever you like. Then put the pecans over this. Next pour the cake mix over the pecans. In a medium bowl put the softened butter and add the cream cheese. Cream good, then add the one cup of sugar and mix together good again. Drop by spoonfulls over top all of the cake. Bake on 350 for 55 minutes.

FELICIA'S PASTA

1 Box Roteni Noodles
11/2 Lb. Ground Chuck
1 Medium Onion
1 Medium Green Pepper
Italian Seasoning
1 Bag Cheddar Cheese
2 Or 3 Jars Pizza Sauce

In a skillet fry the ground chuck, onion and green pepper. Sprinkle plenty of the italian seasoning on this. Drain. Cook the noodles until almost done. Don't let them get mushy. Drain. In a crockpot add the noodles and meat mixture. Pour in the pizza sauce. You can use three jars instead of two if you like. Simmer on low for 3 hours. Take out and put in bowls and add the cheese to each serving.

BUTTERSCOTCH ALMOND BUNDT CAKE

1 Box Yellow Cake Mix
1 Small Box Instant Butterscotch Pudding
2 Bananas, peeled and sliced
1 Pack Slivered Almonds
1 Box Powdered Sugar or 1 Can Cream
Or Vanilla Frosting

In a medium bowl pour the cake mix and mix up with the instructions on the back of box. When mixed add the pudding and mix again. Then add the sliced bananas, can add more or less of them. Mix with a large spoon after adding bananas. Bake on 350 for 40 minutes in a sprayed Bunt pan.

For the Frosting:
3 Cups Powdered Sugar
Milk

Put the powdered sugar in a bowl and add enough milk to make a glaze. Stir good until sugar is dissolved. Pour over cake and add the almonds on top. If  using  the canned frosting warm in the mircowave a few seconds . Spread over the cake and put the almonds on top.

MUD HEN BARS

1/2 Cup Marg. or Butter
1 Cup Sugar
3 Eggs
11/3 Cup Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup Nuts, chopped
1/2 Cup Chocolate Chips
1 Cup Mini Marshmallows
1 Cup Brown Sugar

Cream butter or marg. with sugar. Beat in 1 egg plus 2 yolks. Sift flour and add baking powder and salt. Omit this if using self-rising flour. Mix in the egg mixture. Spread in a sprayed 9 x 12 pan. Sprinkle with nuts , chips, marshmallows over the batter. In a medium bowl.Beat 2 egg whites stiff. Fold in brown sugar. Mix good. Spread over top of the nut mixture. Bake at 350 for 30 minutes. Watch and don't let burn on the bottom.

LEFTOVER HAMBURGER BUNS USE

Got some hamburger buns that are get sort of old. Don't throw them away. Take and spread some butter or marg. on top of them and then sprinkle with garlic powder or salt. Then spread some sour cream on top of this and last add some coby jack or mexican blend cheese. Put in a pan and bake in oven on 350 for 10 minutes or until cheese melts. Slice them in strips. Good to eat by their self or with any type of pasta.

REGROWING GREEN ONIONS

Did you know that you can regrow green onions. If you like to use the green tops and don't like the white bottoms then just take the bottoms and put in a glass or glass jar and pour water in it. Sit in a sunny place inside and the while parts of the onions will start to regrow the green stems. Just change the water if you do this more than once and rinse off the onions and then start over. Great idea.

LIME AND PEAR JELLO

1 Can (15oz.) Pear Halves, cut up
1 Pack (3oz.)Lime Jello
1 Box (8oz.) Cream Cheese, cubed
1 Can (20.) Unsweetened Crushed Pineapple, well drained
1 Cup Chopped Pecans, toasted and divided

Drain pears, reserving juice; set pears aside. In a small saucepan,
bring juice to a boil. Stir in gelatin until dissolved. Remove from
the heat; cool slightly. In a food processor or with a mixer, combine pears and cream cheese, cover and process until smooth. Transfer to a large bowl and stir in gelatin mixture until well blended. Stir in the pineapple and 3/4 cup pecans. Fold in the cool whip. Pour into an ungeased 11 x 7 dish. Ref. until set. Sprinkle with remaining pecans. Cut into squares.

BOILED EGGS WITHOUT PEELING THEM

Are you like me, try to peel boiled eggs and leave half of it on the peeling. I even put salt in mine when boiling and they still sometimes will not do right. Just boil your eggs and then cut the in half with a knife with the shell still on them. Take a spoon and lift up under the unpeeled egg half and it will slip off and not ruin the egg. They might be a few small pieces of egg shell but just wipe it off. The shell should seprate away from the egg when you put the spoon between the egg and the shell.

NEW WAY FOR COOKING CORN ON THE COB

Got a family or church homecoming to cook for and don't have enough space to cook corn on the cob. Then take a CLEAN cooler and shuck and wash corn. Put in the cooler in layers. Take two large kettles of boiling water and pour over the corn. Be careful and not get burned by water splashing out. Put the lid on the corn and in 30 to 40 minutes the corn should be cooked in the cooler. Make sure is is ate and not left in the cooler or it may ruin. Try a small amount first to make sure it works for you.

CROCKPOT ITALIAN CHICKEN

4 Chicken Breasts
1 Pack Zesty Italian Dressing Seasoning
1 (8oz.) Cream Cheese, softened
2 Cans Cream of Chicken Soup

Mix all together and cook on low for 4 hours. If the sauce is too thick then add a little milk to it. Serve this over pasta.

EASY PIE CRUST

2 Cups All Purpose Fflour

1 Teaspoon Salt
2/3 Cup Vegetable Shortening (Crisco)
5 or 6 Tablespoons Very Cold Water
1 Tablespoon Vinegar

In a medium bowl, combine flour and salt. Add shortening and use a pastry cutter to combine with the flour. Stir in water and vinegar. Divide dough into two equal parts. Dough can be used to make 2 single crusts or 1 double crust. Roll out on a floured surface to desired size. Place in pie plate. For a single crust, bake in a preheated 450 degree F oven for 10 - 12 minutes or until browned.

MEXICAN CHICKEN

This recipe can use regular taco chips or can use taco flavored Doritos chips.

2 Lbs. Boneless Chicken, cooked
Ground Red Cayenne Pepper to your taste
Garlic Salt to your taste
1Tablespoon Olive Oil 
1 Onion, chopped
1 (10 ounce) Can Rotel Tomatoes
1 (10 3/4 ounce) Can Cream of Mushroom Soup
1 (10 3/4 ounce) Can Cream of Chicken Soup
1 (4.5 ounce) Can Chopped Green Chiles
1 (2 1/4 ounce) Can Sliced Ripe Olives, drained
1 Lb.Velveeta Cheese, cubed
1 (13 ounce) Bag Tortilla Chips

Preheat oven to 300 degrees F. Prepare a 9 x 13-inch baking dish by spraying with nonstick cooking spray. Chop or shred cooked chicken and place in the prepared baking dish. Sprinkle with red pepper and garlic salt
In a large skillet, heat the olive oil and saute the onion until tender. Add the Rotel, mushroom soup, chicken soup, chiles, olives, and Velveeta cheese. Stir together over low heat until cheese is melted.
Place a layer of tortilla chips over the chicken in the baking dish, then pour the cheese mixture over the chips; mix slightly. Top with another layer of tortilla chips. You do not have to use the whole back of chips. Cover with foil and bake for 30 minutes in the preheated oven. Remove foil and bake an additional 10 minutes.