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.