Pizza-Quiche

1 9-inch pie crust
12 oz (3 cups) shredded mozzarella cheese
8 oz (2 cups) shredded Cheddar cheese
2 oz (1/2 cup) sliced pepperoni
4.5-oz jar sliced mushrooms, drained
3/4 c milk
2 eggs
1 t Italian seasoning
1 small garlic clove, minced
16-oz jar spaghetti sauce

Preheat oven to 400 degrees.  Layer cheeses in pie-crust lined pan. Top with pepperoni and mushrooms. Combine milk, eggs, Italian seasoning and garlic in medium size mixing bowl. Beat well. Pour egg mixture over mushrooms. Bake at 400 degrees for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 15 minutes before serving. In a small saucepan, simmer spaghetti sauce for 2 to 3 minutes or until hot. Cut quiche in wedges and spoon spaghetti sauce on top. Makes 8 to 10 servings.

Beef 'N Cheese Cresent Pie

Beef 'N Cheese Cresent Pie is a quick and easy. Just add a tossed salad and glass of red wine for an elegant meal.

1 1/4 lb ground beef
1/3 c chopped onion
1/4 c chopped green pepper
1/4 t cumin seed
1/4 t garlic salt
1/4 t salt
8-oz can tomato sauce
8.25-oz can sliced green beans, drained
8-oz can crescent dinner rolls
1 egg, slightly beaten
8 oz (2 cups) shredded Monterey Jack cheese
Paprika

Preheat oven to 375 degrees. Brown beef with onion and green pepper in a large skillet. Add cumin seed, salt, garlic salt, tomato sauce and green beans. Stir well and simmer uncovered while preparing crust. Separate crescent dinner rolls into 8 triangles. Arrange in a 9-inch pie pan, sealing perferations; press firmly over bottom and sides. Combine egg and cheese in a small mixing bowl. Spread over bottom of crust. Spoon meat mixture over cheese. Top with remaining 1 cup of cheese. Sprinkle on Paprika. Bake at 375 degrees for 20 to 25 minutes or until crust is golden brown. Let stand for 5 minutes before serving. Makes 5 to 6 servings.

Popcorn Balls

10 cups plain, unsalted popped corn
1 t salt
1 c firmly packed brown sugar
3/4 c white corn syrup
1 1/2 t vinegar
1/2 t salt
1/2 c evaporated milk

Pour popcorn into large bowl and sprinkle with 1 teaspoon salt. Set aside. In a large saucepan, combine brown sugar, corn syrup, vinegar and 1/2 teaspoon salt. Bring to a boil and boil briskly to 280 degrees (soft crack stage); remove from heat while testing. Keep syrup boiling and slowly stir in 1/2 cup evaporated milk. Bring to soft crack stage again.

Gradually pour hot syrup into center of popcorn. With a long-handled fork, quickly stir and coat popcorn with syrup. As soon as it cools enough to handle, using buttered hands, press popcorn mixture into firm balls. Makes 10 large or 20 small popcorn balls.

Cranberry Sauce

1 c sugar
1 c water
1 3-inch stick cinnamon
1/8 t salt
2 c cranberries, washed and sorted

In a small saucepan combine sugar, water, cinnamon and salt. Heat to boiling and continue to boil uncovered without stirring for 5 minutes or until skins pop open. Cool and remove cinnamon stick. Serve with meat or poultry. Makes about 2 cups of cranberry sauce.

You may omit cinnamon stick if you prefer.

Egg Nog

6 eggs, separated
1/4 c sugar
2 T rum extract
1 t vanilla extract
5 T sugar
1 1/2 c chilled cream

Combine egg yolks, 1/4 cup sugar, 2 tablespoons rum extract and 1 teaspoon vanilla in a large mixer bowl. Beat on mediun speed until thick and lemon colored.
Gradually add 1 1/2 cups chilled cream and set aside.

Beat 6 egg whites until frothy. Gradually add 5 tablespoons of sugar, one tablespoon at a time, beating well after each addition. Beat until rounded peaks are formed.

Gently fold egg whites into egg yolk mixture until blended. Chill in refrigerator.

Pour into punch bowl and mix gently before serving. Ladle into punch cups and sprinkle with nutmeg. Makes about 16 servings.

Zombie

3 oz dark rum
1 oz Jamaican rum
1 oz light rum
2 oz lime juice
1 oz pineapple juice
1 oz orange juice
2 t superfine sugar
2 t 151 proof rum
2 orange slices
2 maraschino cherries
2 mint sprigs

Chill 2 highball glasses. Combine dark rum, Jamaican rum, light rum, lime juice, pineapple juice orange jice and sugar in a blender container. Blend on high for 30 seconds. Pour into glasses. Add 1 teaspoon 151 proof rum to each drink. Garnish with orange slice, a cherry and a sprig of mint.

Zipperhead

1 part vodka
1 part Chambord
3 parts soda water

Pour ingredients into a rocks glass with ice. Drink with a large straw.

Purple Hooter

1 1/2 oz vodka
1/2 oz Chambord
3/4 oz cranberry juice
1/2 oz Sprite
1 oz sweet & sour mix
1/2 oz grenadine

Combine all ingredients in a shaker with ice. Shake well and strain into cocktail glasses.

Long Island Iced Tea

1 oz Tequilla
1 oz gin
1 oz light rum
1 oz vodka
1 oz lemon juice
2 t superfine sugar
16 oz cola

Fill a cocktail shaker half full with ice. Measure Tequilla, gin, rum, vodka, lemon juice and sugar into shaker. Shake well to mix. Strain into 2 tall glasses. Fill to top with cola and stir gently.

Hurricane

1 oz vodka
1 oz gin
1 oz light rum
1/2 oz 151 proof rum
1 oz Amaretto
1 oz Triple Sec
grapefruit juice
pineapple juice
grenadine

Measure gin, rums, amaretto and triple sec into a tall glass with ice. Add equal amounts pineapple and grapefruit juice. Top with grenadine.

Grateful Dead

1/4 oz vodka
1/4 oz rum
1/4 oz tequila
1/4 oz Triple Sec
1/4 oz Chambord

Comine all ingredients over ice in a rocks glass; fill with coca cola.

Chocolate Covered Cherry

1/3 oz Kahlua
1/3 oz Amaretto
1/3 oz white Creme de Cacao
drop of Grenadine

Mix Kahula, Amaretto and white Creme de Cacao with ice. Strain into shot glasses and add a drop of Grenadine.

Blind Melon

1 oz vodka
1 oz Southern Comfort
1 oz Amaretto
1 oz Midori

Using a tall glass, pour over ice and fill with cranberry juice.

Coconut Lime Cake

This Coconut Lime Cake Recipe uses a lemon cake mix and coconut milk.It is filled with lemon pudding.

1 pkg lemon cake mix
1/2 c water
1/2 c coconut milk (not cream of coconut)
1/3 c oil
3 eggs
1 t grated lime peel

Preheat oven to 350 degrees. Grease and flour two 8 or 9-inch round cake pans. In large mixer bowl, combine lemon cake mix, water, coconut milk, oil and eggs on low speed of electric mixer until moistened. Beat 2 minutes at high speed. Stir in 1 teaspoon lime peel. Pour batter evenly into prepared cake pans.

Bake at 350 degrees for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans for 15 minutes, then remove to wire racks and cool completely.

Filling:

1 (2.9-oz) pkg lemon pudding and
   pie filling mix
1/2 c sugar
1 t grated lime peel
3 T lime juice
2 egg yolks
2 cups water

In medium saucepan, combine lemon pudding mix, sugar, grated lime peel, lime juice and egg yolks. Mix well. Stir in 2 cups water. Cook and stir over medium heat until it comes to a boil. Transfer to a bowl and cover. Refrigerate 1 1/2 to 2 hours until cool and thickened.

Frosting:

2 c whipping cream
1/4 c confectioners sugar
1 (7-oz) pkg flaked coconut

In small mixer bowl, beat whipping cream and sugar until stiff peaks form. Fold 3/4 cup of whipped cream into cooked filling. Reserve remaining whipped cream for frosting.

To assemble cake: slice each cake layer in half horizontally to make 4 layers. Place 1 cake layer, cut side up, on serving plate; spread with 1/3 of filling. Repeat with second and third layers. Top with remaining cake layer, top side up. Frost sides and top of cake with reserved whipped cream. Press coconut into sides and top of cake. Refrigerate 1 to 2 hours before serving. Garnish with lime slices if desired. Store in refrigerator.

Christmas Sugar Cookies

This sugar cookie recipe is from Martha Stewart's Entertaining. The dough rolls out very well and the cookies turn out crisp and light.

4 1/2 c sifted flour
4 t baking powder
1 t salt
2 sticks unsalted butter
2 c sugar
2 eggs
1/2 c milk
1/2 t vanilla

In large mixer bowl, cream butter and sugar until fluffy. Add eggs and beat well. In small mixing bowl, combine flour, baking powder and salt with wire wisk. Add to sugar mixture, 1 cup at a time, alternating with milk and vanilla. Beat well after each addition. Cover dough and chill in refrigerator for 1 hour or longer. Preheat oven to 375 degrees. Divide dough into 4 pieces. Roll 1 piece at a time on floured board and cut with large cookie cutters. Bake 8 to 10 minutes. Cool on racks. Decorate cookies with colored icing and sprinkles.

Tip: Combine 1 cup flour and 1 cup confectioner's sugar. Use this mixture to flour board before rolling out cookie dough.

Peppermint Cookies

This Peppermint Cookie Recipe uses crushed peppermint instead of Andes peppermint baking chips.

2 sticks unsalted butter, softened
1 c dark brown sugar, packed
1/3 c granulated sugar
1 large egg
2 t vanilla
1/2 t baking soda
1/2 t salt
1 3/4 c flour
1 c old fashioned rolled oats
1 c Angel Flake coconut
1 1/4 c coarsely chopped pecans, toasted
1 1/2 c crushed soft, old fashioned peppermint stick candy

Preheat oven to 300 degrees. In large mixer bowl, cream butter, brown sugar and granulated sugar until fluffy using an electric mixer (about 3 minutes). Beat in egg and vanilla. In small mixing bowl, combine flour, baking soda and salt. Add to sugar mixture and beat on low speed until well mixed  Stir in oats, coconut, pecans and crushed peppermint. Measure into 2 tablespoon balls for large cookies or 1 tablespoon balls for small cookies. Place round balls on lightly greased cookie sheets, two inches apart. Press lightly. Sprinkle remaining chips on top of each cookie. Bake at 300 degrees for 20 minutes for large cookies, 12-15 minutes for small cookis. Do not overbake. Remove cookies from cookie sheet and cool completely on wire rack. Makes 3 to 5 dozen cookies, depending on size.

Chocolate Bonbons

Chocolate Bonbons are made with chocolate chips, sweetened condensed milk and candy kisses.

1 (12-oz) pkg semi-sweet chocolate chips
1/4 c butter
1 can (14-oz) Eagle Brand sweetened condensed milk
2 c Flour
1/2 c finely chopped pecans
1 t vanilla
60 Hershey's candy kisses, unwrapped
2 oz white chocolate baking bar
1 t shortening

Preheat oven to 350 degrees. Combine chocolate chips and butter in a medium saucepan. Cook and stir over low heat until melted and smooth. Add sweetened condensed milk and mix well. Combine flour, chocolate mixture, vanilla and nuts in a medium mixing bowl; mix well. Shape 1 tablespoon of dough around each chocolate kiss, covering completely. Place 1 inch apart on ungreased cookies sheets. Bake at 350 degrees for 6 to 8 minutes. Cookies will be soft and shiny, but become firm as they cool. Be careful not to overbake. Remove cookies from pan and cool completely.

Combine white chocolate and shortening in a small saucepan. Cook and stir over low heat until melted and smooth. Drizzle chocolate over cooled cookies. Makes 5 dozen cookies. Store in a tightly covered container.

Blonde Brownies

This blonde brownie recipe has peanut butter chips, chocolate chips and walnuts in them.

1 c butter, softened
2/3 c granulated sugar
2/3 c packed brown sugar
2 large eggs
2/3 c half-and-half
2 t vanilla
2 1/2 c flour
1 t baking powder
1/2 t salt
1 1/2 t cinnamon
1 c (6 oz) semisweet chocolate chips
1 c (6 oz) peanut butter chips
3/4 c coarsely chopped walnuts, toasted

Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan; set aside.
In large mixer bowl, beat butter at medium speed until creamy. Gradually add sugars and beat until light and fluffy. Beat in eggs, one at a time. Add half-and-half and vanilla. Beat until smooth.

In small mixing bowl, combine flour, baking powder, salt and cinnamon. Gradually add  to sugar mixture. Beat on low speed until well blended.

Spread batter into prepared pan and bake at 350 degrees for 25 to 30 minutes. Cool completely in pan and then cut into bars. Makes 2 dozen brownies.

Candy Bar Brownies

Use your favorite candy bar in these triple chocolate brownies.

2 c granulated sugar
3/4 c butter
2 t vanilla
4 large eggs
1 1/2 c flour
1/4 t salt
1/2 t baking powder
1/3 c cocoa
4 (2.07-oz)chocolate-coated nougat candy bars, coarsely chopped
   (Milky Way or Snickers are good)
3 (1.55-oz) milk chocolate bars, chopped

Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan.
Melt butter in a large saucepan over medium heat. Add sugar and vanilla and stir well; add eggs and beat well.

In small mixing bowl combine flour, baking powder, salt and cocoa. Stir into sugar mixture. Fold in chopped candy bars.

Spoon batter into prepared pan and sprinkle with chopped milk chocolate bars Bake at 350 degrees for 35 minutes. Cool completely and then cut into bars. Makes 2 1/2 dozen brownies.

Bourbon Brownies

1 c butter
4 large eggs
2 c granulated sugar
4 (1-oz) squares unsweetened chocolate squares
1 1/2 c flour
1/2 t salt
1 t peppermint extract
2 T bourbon
1 T powdered sugar

Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan.
In heavy saucepan, combine butter and chocolate squares Cook over low heat, stirring until melted and smooth. Cool slightly. In large mixer bowl, beat eggs at medium speed for 2 minutes. Gradually add 2 cups sugar and beat well. Add chocolate mixture, flour, salt, peppermint extract and bourbon. Beat well. Pour batter into prepared pan. Bake at 350 degrees for 25 to 30 minutes. Cool completely in pan. Cut into bars and sprinkle with powdered sugar. Makes 2 dozen brownies.

Graham Cracker Brownies

These rick and chewy brownies only take 5 ingredients.

1/2 c peanut butter
1 pkg (6 oz) semisweet chocolate chips
1 (14 oz) can sweetened condensed milk
1/2 c chopped pecans, toasted
2 c chocolate graham crackers, crumbled

Preheat oven to 350 degrees. Heavily grease an 8-inch square pan and set aside.
In a medium saucepan, combine chocolate chips, peanut butter and sweetened condensed milk. Cook over medium heat, stirring constantly until chocolate chips are melted and mixture is smooth. Remove from heat and stir in graham cracker crumbs and pecans.

Press batter into prepared pan and bake at 350 degrees for 24 minutes.Cool in pan, then cut into 2-inch squares. Makes 36 brownies.

Pecan Pie Cookies

Pecan Pie Cookies are a great holiday treat.

1 c butter, softened
1/2 c sugar
1/2 c dark corn syrup
2 large eggs, separated
 t vanilla
1/4 c butter
2 1/2 c flour
1/2 c powdered sugar
3 T dark corn syrup
3/4 c finely chopped pecans

Preheat oven to 375 degrees. In medium mixer bowl, beat 1 cup butter and sugar at medium speed until light and fluffy Add 1/2 cup corn syrup and egg yolks. Beat well. Gradually add flour and vanilla. Cover and chill for 1 hour.

Melt 1/4 cup butter in a heavy saucepan over medium heat. Stir in powdered sugar and 3 tablespoons corn syrup. Cook, stirring often, until mixture boils. Remove from heat and stir in pecans. Chill 30 minutes. Shape pecan mixture by level 1/2 teaspoonfuls into 1/2-inch balls and set aside.

Shape cookie dough by level tablespoonfuls into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheets. Beat egg whites until foamy; brush on dough balls. Chill 5 minutes.

Bake at 375 degrees for 6 minutes. Remove from oven and press pecan balls into center of each cookie. Bake 8 more minutes.Cool cookies on cookie sheets for 5 minutes. Remove to wire rack and cool. Makes
 4 1/2 dozen cookies.

Peanut Butter Cookies

Using this old-fashioned recipe for peanut butter cookies you can cook up a batch in no time. It makes 6 dozen cookies.

1 c creamy peanut butter
1 c butter, softened
1 c packed brown sugar
1 c granulated sugar
2 large eggs
2 1/2 c flour
2 t baking soda
1/4 t salt
1 vanilla
sugar

Preheat oven to 375 degrees. In a large mixer bowl, beat butter and peanut butter on medium speed until creamy; gradually add sugars and beat well. Add eggs and beat well. In medium mixing bowl, combine flour, baking soda and salt using a wire wisk. Add to sugar mixture and beat until smooth. Add vanilla. Cover and chill in refrigerator for 3 hours.

Shape dough into 1  1/4-inch balls. Place 3 inches apart on an ungreased cookie sheet. Dip a fork in additional sugar and flatten cookies in a crisscross design. Bake at 375 degrees for 7 to 8 minutes. Remove cookies to wire rack and cool.

Easy Banana Cream Pie

Easy Banana Cream Pie uses vanilla pudding and pie filling and whipped topping.

1 pkg (4-serving) instant vanilla pudding
  and pie filling
1 envelope (1 1/2 oz)whipped topping mix
1 1/2 c milk
1/2 t vanilla
2 medium bananas, sliced and dipped in
   lemon juice
1 Graham Cracker Crust, 9"

In small mixing bowl combine pudding and pie filling, whipped topping mix, milk and vanilla. Beat on low speed of electric mixer until combined. Increase speed to high and continue to beat for 3 minutes until very thick. Pour one third of mixture into prepared pie crust. Layer on 1/2 of sliced bananas. Pour on remaining pie filling. Chill until set, about 1 hour. Garnish with remaining banana slices and serve.

Easy Chocolate Raspberry Cheesecake

This cheesecake recipe uses Eagle Brand sweetened condensed milk and fresh or frozen raspberries.

6 oz cream cheese, softened
1 (14 oz) can Eagle Brand sweetened condensed milk
1 egg
3 T lemon juice
1 t vanilla
1 c fresh or frozen raspberries
Chocolate Glaze (recipe below)
1 chocolate graham cracker pie crust, 9"

Preheat oven to 350 degrees. In large mixer bowl beat cream cheese until fluffy. Gradually beat in Eagle Brand sweetened condensed milk until smooth. Add egg, lemon juice and vanilla. Mix well.

Arrange raspberries in bottom of prepared pie crust. Pour cream cheese filling slowly over raspberries. Bake 30 to 35 minutes at 350 degrees until center is set. Cool.

Top cooled cheesecake with Chocolate Glaze, chill.

Chocolate Glaze

2 (1-oz each) squares of semi-sweet chocolate
1/4 c whipping cream

Place chocolate and cream in a small saucepan. Melt chocolate with cream over low heat, stirring constantly. Cook and stir until thickened and smooth. Remove from heat.

10-Minute Chocolate Cream Pie

This Chocolate Cream Pie uses German's Sweet Chocolate, cream cheese and cool whip.

1 pkg (4 oz) Baker's German Sweet Chocolate
1/3 c milk
2 T sugar
1 pkg (3 oz) cream cheese, softened
1 (8 oz) container cool whip, thawed
1 Graham Cracker Cust, 9"

Place chocolate and 2 tablespoons of milk in a small saucepan. Heat over low, stirring constantly until chocolate is melted. In large mixing bowl, beat sugar and cream cheese on medium speed of electric mixture until smooth; add remaining milk and chocolate mixture and beat until smooth. Fold in cool whip and blend until smooth and creamy. Spoon into prepared graham cracker crust and freeze for 4 hours.

Apple-Streusel Mince Pie

This apple pie combines apples and mincemeat and has a yummy streusel topping.



9" unbaked pie shell
3 large apples, pared & cored
3 T flour
2 T melted butter
28 oz None Such ready-to-use Mincemeat
Streusel Topping

Preheat oven to 425 degrees.  In a large mixing bowl, toss apples with flour and margarine. Arrange apple mixture in unbaked pie shell. Top with mincemeat and streusel topping. Bake 10 minutes at 425 degrees. Reduce heat to 375 degrees and bake for 25 minutes. Cool. Serve pie warm.

Streusel Topping:

1/2 c flour
1/4 c brown sugar
1 t cinnamon
1/3 c butter

In medium mixing bowl, combine flour, sugar and cinnamon. Cut in butter with a fork or pastry blender until mixture is crumbly.

No-Bake Pumpkin Pie

No-bake Pumpkin Pie uses Knox Gelatine and Eagle Brand Milk. This recipe makes one pie.

1 envelope Knox Unflavored Gelatine
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
1/2 t salt
1 (14 oz) can Eagle Brand Sweetened
   Condensed Milk
2 eggs, well beaten
1(16 oz) can pumpkin
1  Graham Cracker Crust 9"

In medium size saucepan combine gelatine, cinnamon, ginger, nutmeg and salt. Stir in Eagle Brand sweetened condensed milk and beaten eggs. Mix well. Let stand for 1 minute. Cook and stir over low heat until gelatine dissolves and mixture thickens slightly - about 10 minutes. Pour into prepared graham cracker crust and chill for 3 hours or until set.

Turkey Vegetable Soup

Making soup is a good way to use up leftover turkey. This recipe only takes 30 minutes.

 2 (14-oz) cans chicken broth
1/4 t Italian seasoning
2 c frozen Italian-style vegetables
1/2 c quick-cooking rice
1 1/2 c chopped cooked turkey
1 (14 1/2-oz) can diced tomatoes w/roasted garlic

In a large saucepan combine chicken broth and Italian seasoning; bring to a boil. Add frozen vegetables and uncooked rice, bring to a boil then turn down heat, cover and simmer for 15 minutes. Stir in turkey and undrained tomatoes. Heat and serve.

Makes 6 servings.

Cranberry Marshmallow Yam Bake

This is a great recipe for sweet potatoes. It goes well with Thanksgiving turkey.

1/2 c flour
1/2 c packed brown sugar
1/2 c old-fashioned or quick oats,
      uncooked
1 t cinnamon
1/3 c margarine
2 cans (17 oz) yams, drained
2 c cranberries
15 regular size marshmallows

Preheat oven to 350 degrees. Combine flour, sugar, oatmeal and cinnamon in medium mixing bowl. Cut in margarine until mixture resembles coarse crumbs. Lightly toss 1 cup of crumb mixture with yams and cranberries. Arrange in a 1 1/2-quart casserole. Sprinkle with remaining crumb mixture. Bake at 350 degrees for 35 minutes. Top with marshmallows and broil until lightly browned. Makes 6 servings.

Fiesta Corn Casserole

This recipe is from Del Monte and only takes 5 minutes to prepare and 30 minutes to cook.

1/2 c sour cream dip (French Onion, chive or ranch)
2 cans (15 1/4-oz each) Del Monte Whole Kernel Fiesta Corn,
   drained
1 T flour
1 t sugar

Preheat oven to 375 degrees. Combine dip, flour and sugar. Add corn. Spoon into 1-quart casserole dish. Sprinkle with broken corn chips. Bake uncovered at 375 degrees for 30 minutes or heated throughout.

Makes 4 servings.

Green Bean Casserole

This is Del Monte's Classic Green Bean Casserole recipe and it only takes 5 minutes to prepare and 15 minutes to cook.

1 can (10.75 oz) condensed cream of mushroom
   soup
3/4 c milk
1/8 t pepper
2 cans (14.5 oz each) Del Monte Cut Green Beans
1 can (2.8 oz) French Fried Onions

Preheat oven to 400 degrees. Combine soup, milk and pepper in a 8x8 inch baking dish. Mix well. Stir in beans and 1/2 of onions. Bake 10 minutes; stir. Sprinkle on remaining onions and bake 5 minutes or until  hot and onions are golden.

Makes 6 servings.

The Best Chocolate Chip Cookies

This chocolate chip cookie recipe is my favorite. It's quick and easy to make, the cookies turn out plump, not flat like the Toll House cookie recipe.

2 1/2 c flour
1/4 t salt
1 t baking soda
1 c dark brown sugar, packed
1/2 cup granulated sugar
1 c butter, softened
2 eggs
2 t vanilla
12 oz pkg semisweet chocolate chips
1 c chopped nuts (optional)

Preheat oven to 300 degrees.
Combine flour, salt and soda in small mixing bowl. Combine with a wire wisk and set aside.
Blend sugars in a large mixing bowl at medium speed of electric mixer. Add butter and mix well. Add eggs and vanilla. Mix at medium until just blended. Add flour mixture, chocolate chips and nuts. Blend on low speed until combined. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 20 minutes or until golden brown. Remove from pans to a wire rack and cool. Makes 2 1/2 to 3 dozen cookies.

Oatmeal Raisin Cookies

These cookies are soft and chewy.

2 1/4 c flour
1 c quick oats
1 t baking soda
1/4 t salt
1 c dark brown sugar, packed
1/2 cup granulated sugar
1 c butter, softened
2 T honey
2 eggs
2 t vanilla
1 cup raisins
1/2 cup walnuts

Preheat oven to 300 degrees.
Combine flour, oats, soda and salt in medium mixing bowl. Mix with a wire wisk and set aside.
Blend sugars in large mixer bowl on medium speed of electric mixer. Add butter and mix until well combined. Add honey, vanilla and eggs. Mix at medium speed until combined, but don't overmix.
Add flour mixture, walnuts and raisins. Blend on low speed. Do not overmix.
Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 18-22 minutes or until golden brown. Remove to wire rack and cool. Makes 3 dozen cookies.

Easy Sausage Rolls

Sausage rolls and hot cocoa make a good Christmas morning breakfast.

1 pkg (1 dozen) frozen bread rolls
1 pkg skinless link sausage
cheese slices

Thaw rolls on a buttered plate. Slice sausage link in half, then cut each half in thirds. Cut thirds in half. Flatten each roll and insert a cheese and sausage slice. Fold roll in half and pinch edges to seal. Place on a buttered baking sheet. Cover rolls with saran wrap, sprayed with cooking spray. Let rise until doubled in size. Bake in oven preheated to 350 degrees, until brown. About 12 minutes.

Easy Pumpkin Cheesecake Pie

4 oz cream cheese, softened
1 T milk
1 T sugar
1 (8-oz) tub cool whip
1 graham cracker crust
1 c milk
1 (15 oz) can pumpkin
2 pkg (4-serving size) vanilla instant pudding and
   and pie filling
1 t cinnamon
1/2 t ginger
1/4 t cloves

In medium mixing bowl, beat cream cheese, 1 tablespoon milk and sugar with a wire wisk until well blended. Stir in half of the cool whip. Spread mixture on the bottom of prepare graham cracker crust.

Pour 1 cup milk into large mixing bowl. Add pumpkin,pudding mixes and spices. Beat with a wire wisk for 2 minutes or until well blended. Spread over cream cheese layer.

Refrigerate for 4 hours. Top with remaining cool whip and serve. Store leftovers in refrigerator.
Makes 10 servings.

Pineapple Cranberry Salad

1 (8-oz) can crushed pineapple, undrained
2 pkg (4-serving size) raspberry flavored jello
1 (16-oz) can whole berry cranberry sauce
1 medium apple, cored and chopped
1/3 c chopped walnuts

Drain pineapple and reserve liquid. Add cold water to juice to equal 2 cups; pour into a medium saucepan and bring to a boil. Remove from heat and add jello; stir 2 minutes until dissolved. Add cranberry sauce and stir well. Chill in refrigerator until thickened - 1 to 1 1/2 hours. Stir in pineapple, apple and walnuts and blend well. Spoon into a 6-cup mold that has been sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold on serving platter. Makes 10, 1/2 cup servings.

Bakers 225th Anniversary Cake

1 3/4 c flour
1/2 t baking soda
1/4 t salt
1 pkg (8 squares) Baker's Semi-Sweet
   Baking Chocolate
1 c butter cut into 1/2-inch pieces
1 1/4 c sugar
3 large eggs
1/2 c buttermilk
1 t vanilla

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans; set aside.
Sift together flour, soda and salt; set aside. Melt cut-up butter and chocolate in large microwave proof bowl in microwave for 2 minutes on high. Stir until chocolate is completely melted; set aside.

Beat sugar and eggs in medium bowl with electric mixer on high for 2 minutes. Add chocolate and beat until well blended, about 15 seconds. Gradually add flour mixture, beating on low speed until well blended, about 1 minute. Scrape sides of bowl. Add buttermilk and vanilla; beat on low speed for 15 seconds, then medium speed for another 15 seconds. Pour cake batter evenly into prepared pans.

Bake on middle oven rack for 30 to 34 minutes or until wooden toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pans for 5 minutes. Remove to wire rack and cool completely. Fill and frost with Baker's 225th Anniversary Fudge icing. Refrigerate cake until ready to serve. Let stand at room temperature 30 minutes before serving.

Bakers 225th Anniversary Fudge Icing

2 c firmly packed dark brown sugar
1 1/4 c heavy whipping cream
1 c half-and-half
1 pkg (8 squares) Baker's Semi-Sweet
   Baking Chocolate, coarsely chopped
6 T butter, cut in 1/2-inch pieces

Place all ingredients except butter in medium saucepan. Bring to boil over medium heat, stirring with wire wisk until chocolate is melted. Reduce heat to medium-low and simmer for 25 minutes or until thickened. Stir frequently.

Remove from heat and add butter, one piece at a time, stirring after each addition until completely melted. Pour into 15x10x1 inch pan. Refrigerate for 1 hour.

Place icing in a large mixer bowl and beat with electric mixer on high speed for 1 minute. Scrape bottom and sides of bowl. Beat another 30 seconds or until light and fluffy. Immediately frost cake.

Easy Chocolate Banana Layer Cake

1 pkg chocolate cake mix
1 c mashed bananas
1 c sour cream
3 eggs
1/4 c oil
4 squares semi-sweet baking chocolate,
   finely chopped
1 (8-oz) tub French Vanilla cool whip, thawed

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans; set aside.
In large mixer bowl, beat cake mix, bananas, sour cream, eggs and oil on low speed until moistened. Beat on medium speed for 2 minutes. Stir in chocolate.

Pour evenly into prepared cake pans. Bake 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Fill and frost with whipped topping. Store cake in refrigerator.

Strawberry Margaritas

1 (10-oz) pkg frozen strawberries in syrup
    partially thawed
1/4 c lime juice from concentrate
1/4 c tequila
2 T triple sec
1/4 c confectioners' sugar
3 c ice cubes

Combine all ingredients except ice in an electric blender container. Blend well. Gradually add ice and blend until smooth. Serve immediately.

For non-alcoholic Strawberry Margaritas omit the tequila and triple sec. Increase sugar to 1/3 cup and decrease ice to 1 1/2 cups. Add 2 tablespoons of orange juice and blend until smooth.

Magic Cookie Bars

These cookies only take a few minutes to make and they taste heavenly.

1 stick butter
1 1/2 c graham cracker crumbs
1 (14 oz) can Eagle Brand Condensed Milk
1 (6 oz) pkg semi-sweet chocolate chips
1 (3 1/2-oz) can flaked coconut
1 c chopped pecans

Preheat oven to 350 degrees. In a 13 x 9-inch baking pan, melt butter in oven. Sprinkle graham cracker crumbs over melted butter; pour sweetened condensed milk evenly over crumbs. Top with chocolate chips, coconut and chopped pecans. Press down firmly. Bake 25 to 30 minutes at 350 degrees. Cool completely in pan. Cut into bars. Makes 24 to 36 bars.

Cranberry Pumpkin Bread

2 eggs, slightly beaten
2 c sugar
1/2 c oil
1 cup solid pack pumpkin
2 1/4 c flour
1 T pumpkin pie spice
1 t baking soda
1/2 t salt
1 c chopped cranberries

Preheat oven to 350 degrees. Grease and flour two 8x3 3/4x2 1/2-inch aluminum loaf pans.
In medium mixing bowl, combine slightly beaten eggs, sugar, oil and pumpkin; mix well. In large mixing bowl, combine flour, pumpkin pie spice, soda and salt; make a well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter equally into prepared pans. Bake at 350 degre for 1 hour or until toothpick inserted in center comes out clean. Makes 2 loaves.

Banana Nut Bread

2/3 c sugar
1/3 c shortening
2 eggs
3 T buttermilk
1 c mashed bananas
2 c sifted flour
1 t baking powder
1/2 t soda
1/2 t salt
1/2 c chopped nuts

Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan;set aside.
In large mixing bowl, thoroughly combine sugar, shortening and eggs. Stir in buttermilk and bananas. In small mixing bowl, sift together flour, baking powder, soda and salt. Add to sugar mixture and combine well. Stir in nuts. Pour into prepared loaf pan and let stand 20 minutes before baking. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then remove to wire rack and cool completely.

Whole Wheat Raisin-Nut Bread

3 c whole wheat flour
1/4 c wheat germ
1/4 c wheat bran
2 tsp baking powder
1 1/4 tsp soda
1 tsp cinnamon
1/2 tsp salt
1 1/2 c buttermilk
1/2 c honey
1/4 c oil
3/4 c raisins
1/2 c walnuts

Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan; set aside.
Combine flour, wheat germ, bran, baking powder, soda, cinnamon and salt in a large mixing bowl. Make a well in the center. Combine buttermilk, honey and oil in a small mixing bowl. Add all at once to flour mixture. Stir just until moistened. Fold in raisins and nuts. Spread into prepared loaf pan and bake at 350 degrees for 50 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove to wire rack and cool. Makes 1 loaf, 18 slices, 177 calories per slice.

Trick or Treating is Fun

The boys had a great time trick or treating!

Easy Pina Colada Cake

1 pkg yellow cake mix
1 (3 3/4-oz) pkg instant
vanilla pudding mix
1 (15-oz) can cream of coconut
1/2 c plus 2 T rum
1/3 c vegetable oil
4 eggs
1 (8-oz) can crushed pineapple,
well drained

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Set aside. In large mixer bowl, combine cake mix, pudding mix, 1/2 c cream of coconut, 1/2 c rum, oil and eggs. Beat on medium speed of electric mixer for 2 minutes. Stir in pineapple. Pour into prepared tube pan. Bake 50 to 55 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes. Remove from pan. Using a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and rum. Pour over cake. Chill thoroughly. Store in refrigerator. If desired, you can garnish cake with pineapple chunks, marashino cherries, toasted coconut and whipped cream.

Pineapple Cake

1 c butter
4 eggs
1 1/2 t baking powder
1 1/4 c milk
2 c sugar
3 c flour
1 t salt

Preheat oven to 350 degrees. Grease and flour 3 8-inch round cake pans. Set aside. Separate eggs. Beat yolks until lemon colored. Cream butter and sugar in large mixer bowl on medium speed of electric mixer. Add egg yolks and beat well. Sift flour, salt and baking powder together in small mixing bowl. Add to butter mixture and beat well. Beat egg whites until stiff peaks form. Fold into cake batter. Pour evenly into prepared cake pans and bake for 30-40 minutes at 350 degrees. Cool in pans for 10 minutes, then remove to wire cooling rack. Cool completely and then frost.

Icing:

1 lg can crushed pineapple
1 small, flat can crushed pineapple
1 1/2 c sugar
3 T flour
3 T butter

Drain pineapple. In medium saucepan, combine sugar, flour, butter and juice. Cook and stir until thick. Add pineapple, stir well, and spread between layers and on top of cake.

Kentucky Bourbon Cake

2 c (1 lb) red candied cherries
1 1/2 c (6oz) golden seedless raisins
2 c bourbon
1 1/2 c (3/4 lb) butter or margarine
2 1/3 c granulated sugar
2 1/3 c firmly packed brown sugar
6 eggs, separated
5 c sifted cake flour
4 c pecans
2 t nutmeg
1 t baking powder

Preheat oven to 275 degrees. Grease a 10-inch tube pan and line with greased wax paper. Set aside. In large mixing bowl, combine cherries, raisins and bourbon. Cover and let stand overnight. Drain fruits; reserve bourbon. Cream butter and sugars in large mixer bowl on medium speed of electric mixer until light and fluffy. Add egg yolks and beat well. Combine 1/2 cup flour and pecans.

Stir remaining 4/12 cups flour, nutmeg and baking powder together. Add flour mixture and bourbon alternately to batter mixture, beating well after each addition. Beat egg whites until stiff, but not dry. Fold egg whites into flour mixture. Fold in soaked fruits and pecan-flour mixture. Turn into prepared tube pan and bake at 275 degrees for 3 1/2 hours. Cool. Remove from pan.

Fill center of cake with cheesecloth which has been saturated with bourbon. Wrap in heavy wax paper or aluminum foil. Store in cool place or refrigerator.

Cream Cheese Brownies

1 (4oz) Pkg German's Sweet Chocolate
5 T butter
1 (3oz) pkg cream cheese, softened
1/4 c sugar
1 egg
1 T flour
1/2 t vanilla
2 eggs
3/4 c sugar
1/2 t baking powder
1/4 t salt
1/2 c flour
1/2 c coarsely chopped nuts
1 t vanilla
1/4 t almond extract

Preheat oven to 350 degrees. Grease an 8 or 9-inch square baking pan.
Place chocolate and 3 tablespoons butter in microwave proof bowl. Microwave on high for 1 minute. Stop and stir. Microwave another minute if necessary, until chocolate and butter are melted. Cool. Blend remaining butter with cream cheese until softened. Gradually add 1/4 cup sugar and beat well with electric mixer. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.

Beat 2 eggs until thick and light in color. Gradually add 3/4 cup sugar, beating until thickened. Add baking powder, salt and 1/2 cup flour. Blend in cooled chocolate mixture, nuts, 1 teaspoon vanilla and almond extract. Spread about half of the chocolate batter in greased 8 or 9-inch square pan. Add cheese mixture, spreading evenly. Top with tablespoonfuls of remaining chocolate batter. Zigzag a spatula through batter to marble. Bake at 350 degrees for 40 minutes or until top springs back when lightly pressed in center. Cool. Cut into bars or squares. Makes 16 to 20 brownies.

Sock-It-To-Me-Cake

You can't go wrong by baking this sour cream pound cake.

1 pkg Duncan Hines butter recipe golden cake mix
1 c sour cream
1/2 c Crisco oil
1/4 c sugar
1/4 c water
4 eggs

Filling:

1 c chopped pecans
2 T brown sugar
2 t cinnamon

Preheat oven to 375 degrees. Grease and flour a bundt cake pan.
In a large mixing bowl, blend cake mix, sour cream oil, 1/4 c sugar, water and eggs with electric mixer. Beat at high speed for 2 minutes. Pour 2/3 of the batter into a prepared bundt cake pan. Combine filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture. Bake at 375 degrees for 45-55 minutes until cake springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan and glaze.

Glaze:

1 c confectioners sugar
2 T milk.

Combine ingredients in small mixing bowl and drizzle over cake.

Sour Cream Pound Cake

This is one of my favorite pound cake recipes.

3 c sugar
2 sticks butter
6 eggs, separated
3 c flour
1 c sour cream
1/4 t soda
1 t vanilla
1 t almond extract
2 t butter flavoring
1 t lemon extract

Preheat oven to 350 degrees. Grease and flour and stem or loaf pan.
Cream sugar and butter until very creamy using an electric mixer. Add egg yolks one at a time, beating well after each addition. Add flour and sour cream alternately to sugar-butter mixture. Blend well. Add vanilla, almond extract, butter flavoring and lemon extract. Beat egg whites until stiff, then fold into mixture. Pour into prepared baking pan. Bake at 350 degrees for 1 1/2 hours or until toothpick inserted into center comes out clean.

Caramel Fudge Cake

This is a quick and scrumptious cake.

1 chocolate cake mix
1 (14 oz) pkg caramels, unwrapped
1/2 c butter
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
1 c coarsely chopped pecans

Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan. Prepare cake mix following package directions. Pour 2 cups of cake batter into the prepared baking pan. Bake for 15 minutes at 350 degrees.

Meanwhile, melt caramels and butter with condensed milk in a heavy saucepan over low heat. Stir until smooth. Spread evenly over cake. Top with remaining cake batter. Top with pecans. Return to oven and bake 30 to 35 minutes until cake springs back when lightly touched. Cool.

Five Flavor Pound Cake

2 sticks butter
1/4 c shortening
1/4 c sour cream
1/2 t soda
3 c sugar
3 c flour
1/2 t baking powder
1 c buttermilk
1 t each, coconut, rum, lemon and vanilla extract

Preheat oven to 325 degrees. Grease and flour a tube cake pan.
In large mixer bowl, cream butter, shortening and sugar with electric mixer. Dissolve soda in sour cream and add to creamed mixture. In small mixer bowl, beat eggs until lemon colored. Blend into butter mixture.

Sift together flour and baking powder. Add alternately with buttermilk to butter mixture. Stir in extracts. Bake in a greased and floured tube pan for 1 1/2 hours at 325 degrees. Cool in pan for 10 minutes, then remove to cake plate and glaze while warm.

Glaze
1 c sugar
1/2 c water
6 eggs
1 t each coconut, butter, lemon, rum,
and vanilla extracts

Combine all ingredients in a medium saucepan. Bring to a boil, stirring constantly until sugar is melted. Pour over hot cake and let cool.

Millionaire's Fudge

This fudge is similiar to Fantasy Fudge but is richer and makes thicker pieces.

4 1/2 c sugar
Pinch of salt
1 2/3 c evaporated milk
12 oz chocolate chips
12 oz milk chocolate chips
1 pint marshmallow creme
2 c chopped pecans

Butter a 13 x 9 inch baking dish and set aside.
Combine sugar, salt, butter and milk in 3 quart saucepan. Bring to a boil and boil for 6 minutes, stiring occasionally. Place chocolate chips in a large bowl and pour boiling syrup over them. Beat until chocolate is melted. Stir in marshmallow creme and pecans. Pour into a 13 x 9-inch, buttered baking dish. Cool completely, then cut in pieces.

Quick & Easy Chicken Pot Pie

Chicken Pot Pies are a good way to warm up on cool evenings and this recipe only takes 10 minutes to prepare.

1 can (10 3/4-oz) cream of chicken soup
1 pkg (9-oz) frozen mixed vegetables, thawed
1 c cooked chicken, cubed
1/2 c milk
1 egg
1 c all-purpose baking mix

Preheat oven to 400 degrees.

Mix soup, vegetables and chicken in a 9" pie plate.
Combine milk, egg and baking mix in a small mixing bowl. Pour over chicken. Bake at 400 degrees for 30 minutes or until golden brown. Makes 4 servings.

Halloween Recipes - Popcorn Balls

Popcorn balls are a good treat to serve your trick-or-treaters.

2 c packed dark brown sugar
3/4 c light corn syrup
3/4 c water
1/2 t salt
1/2 c butter
1 t vanilla extract
6 quarts popped corn

In medium saucepan, combine sugar, corn syrup, water and salt. Cook and stir over low heat until sugar dissolves. Cook over medium heat, without stirring, to hard ball stage (254 degrees).

Remove from heat, stir in butter and vanilla. Pour hot syrup over popped corn. Stir well with a wooden spoon. Grease hands with butter and shape candied popcorn into balls. Place on wax paper to cool. Wrap balls in plastic wrap. Makes 2 dozen popcorn balls.

Divinity

Divinity is tricky to make, but this recipe is very yummy.

2 1/2 c granulated sugar
1/2 c water
1/2 c light corn syrup
2 egg whites
1 t vanilla extract
1 c shopped pecans

In a 3 quart saucepan, combine sugar, water, and corn syrup. Cook and stir over low heat until sugar is dissolved. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook over medium heat, without stirring, to hard ball stage (260 degrees). Remove from heat.

Beat egg whites in a large mixing bowl until stiff peaks from. Pour hot sugar misture in a very thin stream over egg whites while beating constantly at high speed of an electric mixer. Add vanilla, and continue beating just until mixture holds its shape (3 to 4 minutes). Stir in pecans.

Crop by rounded teaspoonfuls onto wax paper. Let cool. Makes about 6 dozen pieces.

Penuche

Penuche is a brown sugar fudge.

1 1/2 c granulated sugar
3/4 c firmly packed brown sugar
3/4 c milk
1 T light corn syrup
1 T butter or margarine
pinch of salt
1 t vanilla extract
1 c chopped pecans

Butter an 8-inch square pan. In 3 quart saucepan, combine granulated sugar, brown sugar, milk, light corn syrup,butter and pinch of salt. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat for 2 to 3 minutes to wash down sugar from sides of pan. Uncover and cook to soft ball stage (234 degrees) without stirring.

Remove from heat; do not stir. Cool to lukewarm (110 degrees). Add vanilla and pecans. Beat with a wooden spoon 2 to 3 minutes or until mixture thickens and begins to lose its gloss.

Quickly spread mixture into a prepared pan. Mark top of warm candy into squares using a sharp knife. Cool completely, then cut. Makes 1 1/2 pounds of candy.

Hershey's Red Velvet Cocoa Cake

This recipe has been around almost a century. It's moist, rich and economical to make.

1/2 c shortening
1 1/2 c sugar
2 eggs
1 t vanilla
3 T Hershey's Cocoa
2 oz red food coloring, red paste coloring works best
2 1/2 c sifted cake flour
1 c buttermilk
1 t salt
1 t soda
1 T vinegar

Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans.

In large mixer bowl, cream shortening and sugar on medium speed of electric mixer. Add eggs and vanilla. Beat well. In small bowl, blend together cocoa and food coloring; add to sugar mixture. Mix flour and salt together in small mixing bowl. Add flour alternately with buttermilk to creamed mixture. Mix soda and vinegar in a cup and add to batter. Mix well.

Pour into prepared cake pans and bake at 350 degrees for 30 to 35 minutes. Batter can be divided between 3 8-inch cake pans if desired. Cool in pans for 10 minutes, then remove to wire racks and cool completely. Frost with Cream Cheese Frosting, recipe below.

Cream Cheese Frosting

1 8-oz pkg cream cheese, softened
1 T milk
1 t vanilla
5 1/2 c sifted confectioners' sugar

In large mixer bowl, blend together cream cheese, milk, vanilla and salt. Add sugar, 1 cup at a time, mixing well after each addition.

Easy Peanut Butter and Jelly Cookies

These cookies are gluten free, require no special flour, and taste great. Two of my grandsons are allergic to gluten, so last Christmas I found this recipe, modified it and the boys loved it.

1 c peanut butter
1 egg
1/2 c sugar
1 t baking powder
1 t vanilla
grape jam

Preheat oven to 350 degrees. In medium mixer bowl, combine egg, sugar and vanilla. Add peanut butter and baking powder. Mix until blended.

Cover cookie sheet with parchment paper. Roll dough into balls, flatten slightly and make a thumb print in center of each cookie. Fill it with grape jam. Bake at 350 degrees for about 12 minutes. Makes 2 1/2 to 3 dozen cookies.

Neiman-Marcus Cookie Recipe

The Neiman-Marcus Cookie is a chocolate chip cookie with blended oatmeal added to the batter. The oatmeal gives the cookie body, making it nice and plump, soft and chewy.

1 c butter
1 c sugar
1 c brown sugar
2 eggs
1 1/2 t vanilla
2 c flour
2 1/2 c blended oatmeal (blend in blender to a fine powder)
1/2 t salt
1 t baking powder
1 t baking soda
12 oz chocolate chips
4 oz hershey bar (grated)
1 1/2 c chopped nuts

Preheat oven to 375 degrees. In a large mixer bowl, cream butter, sugar, and brown sugar on medium speed. Add eggs and vanilla. In a small mixing bowl, combine flour, blended oatmeal, salt, baking powder and baking soda with a wire wisk. Add to butter and sugar, mixing until blended. Stir in chocolate chips, grated hershey bar and nuts. Roll into balls and place 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 10 or 11 minutes. Cool slightly in pan, then remove to a wire rack. Makes about 5 dozen cookies.

Marbled Brownies

1/2 c butter
1/3 c cocoa
2 eggs
1 c granulated sugar
1 t vanilla extract
1/2 c flour
1/2 t baking powder
1/4 t salt

Filling:
1 (3oz) pkg cream cheese, sotened
2 T butter
1/4 c granulated sugar
1 egg
1/2 t vanilla extract
1/4 to 1/2 t almond extract
1 T flour

Combine filling ingredients in small mixing bowl. Mix well with electric mixer; set aside. Preheat oven to 350 degrees. Grease square baking pan (9x9x2).

In small saucepan melt butter; remove from heat and stir in cocoa. Blend well. Set aside to cool slightly.
In small mixer bowl beat eggs until foamy. Gradually add sugar and vanilla; blend well. Combine flour, baking powder and salt; blend into egg mixture. Stir in chocolate mixture. Remove 3/4 cup batter and set aside. Spread remaining batter into prepared pan. Spread filling over chocolate. Drop reserved chocolate by teaspoonfuls over the top. Use a metal spatula to swirl top chocolate batter into cream layer.

Bake at 350 degrees for 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely and cut into squares. Makes about 20 brownies.

Hershey Kiss Cookies

1 c butter, softened
2/3 c sugar
1 t vanilla extract
1 2/3 c flour
1/4 c cocoa
1 c finely chopped pecans
9-oz package Hershey's Kisses, unwrapped
Confectioners' sugar

 In large mixing bowl, cream butter, sugar and vanilla until light and fluffy. In small mixing bowl, combine flour and cocoa; blend into creamed mixture. Add nuts; beat on low speed of electric mixer until well blended. Chill dough for 1 hour or until firm enough to handle.

Preheat oven to 375 degrees.

Mold a tablespoon of dough around each unwrapped kiss, covering candy completely. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until almost set. Cool slightly, remove from cookie sheet onto wire rack. Cool completely. Roll in confectioners' sugar. Makes about 4 1/2 dozen cookies.

Halloween Costume Contest Winner

The Winner is........

Halloween Costume Contest

Chewy Chocolate Cookies

1 1/4 c butter, softened
2 c sugar
2 eggs
2 t vanilla extract
2 c flour
3/4 c cocoa
1 t baking soda
1/2 t salt
1 cup finely chopped pecans

Heat oven to 350 dregrees. In a large mixer bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. In a small mixing bowl, combine using a wisk - flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in finely chopped pecans. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet onto wire rack. Cool completely. Makes about 4 1/2 dozen cookies.

Tip: Use parchment paper on cookie sheets. This keeps your cookie sheets like new and cookies will not stick to it.

Tip: If your using a convection bake oven decrease cooking time by 2 minutes.

Variations: Use 1 c chocolate or peanut butter chips in place of pecans.

Best Chocolate Pie

This is the best chocolate pie recipe and my sons' favorite.

3/4 c sugar
1/3 c cocoa
2 T cornstarch
2 T flour
1/4 t salt
1 3/4  c milk
2 egg yolks, slightly beaten
2 T butter
1 t vanilla extract
8 oz graham cracker crust

Combine sugar, cocoa, cornstarch, flour and salt in a medium saucepan. Blend in milk and egg yolks. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Pour into 8 oz graham cracker crust. Press plactic wrap onto pie surface and chill overnight. Top with sweetened whipped cream or cool whip prior to serving. Makes 6 servings.

Tip: For a larger pie double the recipe and use a 9-inch graham cracker crust.

Microwave Directions:  Combine sugar, cocoa, cornstarch, flour and salt in a 2 quart microwave proof bowl. Blend in milk and egg yolks. Microwave on high for 5 minutes, stirring several times, or until mixture boils. Microwave on high 1 to 2 additional minutes or until mixture is smooth and thickened.

Marble Cheesecake

Graham Cracker Crust

1 c graham cracker crumbs
  (about 7 graham crackers)
2 T sugar
1/4 c butter, melted

Combine crumbs, sugar and butter. Press mixture into bottom and sides of a 9-inch springform pan. Bake at 350 degrees for 10 minutes. Cool while preparing cheesecake.

3 pkg (8oz each) cream cheese, softened
3/4 c sugar
1/2 c sour cream
2 t vanilla
3 T flour
3 eggs
1/4 c cocoa
1/4/c sugar
1 T oil
1/2 t vanilla

Preheat oven to 450 degrees.

Combine cream cheese, sugar, sour cream and 2 t vanilla in a large mixer bowl; beat on medium speed of electric mixer until smooth. Add flour, a tablespoon at a time, blending well. Add eggs, one at a time, beating well after each addition. Reserve 1 1/2 c batter; set aside. Combine cocoa and sugar in a small bowl. Add oil, 1/2 t vanilla and reserved 1 1/2 c batter; mix until well blended. Spoon batters alternately over crust, ending with dollops of chocolate on top; gently swirl with spatula or knife for marbled effect.

Bake at 450 degrees for 10 minutes without opening oven. Reduce heat to 250 degrees and continue baking for 30 minutes. Turn off oven; cool cheesecake 30 minutes without opening door. Loosen cake from rim of pan; cool completely before removing rim. Chill thoroughly.

German Chocolate Cake

This is the original German Chocolate Cake recipe and the best.

1 (4 oz) pkg German's sweet chocolate
1/3 boiling water
2 c sifted cake flour
3/4 t baking soda
1/4 t salt
3/4 c butter
1 1/3 c sugar
3 egg yolks
3/4 t vanilla
3/4 c buttermilk
3 egg whites, stiffly beaten

Preheat oven to 350 degrees. Grease and flour three 8-inch round cake pans. Set aside.

Melt German chocolate in boiling water. Cool. In a small mixing bowl, sift flour with soda and salt. In large mixer bowl cream butter using electric mixer on medium. Gradually beat in sugar and continue beating until light and fluffy.  Add egg yolks, one at a time, beating after each.  Add vanilla and chocolate; mix until blended. Add flour mixture alternately with buttermilk, beating after each addition until smooth. In small mixing bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into cake using low setting of mixer.

Pour evenly into prepared cake pans and bake at  350 degrees for 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 15 minutes, then remove from pans and finish cooling on wire racks. Spread Coconut-Pecan Frosting between layers and over top of cake.

Tip: Line cake pans with wax paper and then spray with a flour nonstick baking spray.

Coconut-Pecan Filling and Frosting

1 can (5.33 oz) evaporated milk
2/3 c sugar
2 egg yolks, slightly beaten
1/3 c butter
3/4 t vanilla
1 c coconut
2/3 c chopped pecans

Combine all ingredients except for coconut and pecans in a large saucepan. Cook and stir over medium heat until mixture thickens, about 10 minutes. Remove from heat; add 1 c  coconut and 2/3 c chopped pecans. Beat until cool and of spreading consistency.

Fudge Pecan Pie

This is the very best chocolate pecan pie recipe and it's easy to make.

1 deep dish pie crust
3 T cocoa
2 c sugar
1/8 t salt
1 can (5.33 oz) evaporated milk

1 c pecan halves
1/2 c butter
3/4 c hot water
1/2 c flour
1 t vanilla

Preheat oven and a cookie sheet to 350 degrees. Melt butter in a large saucepan. Add cocoa and stir until dissolved. Add hot water and stir. With wire whip, blend in sugar, flour, salt, vanilla and milk. Stir until smooth. Mix in pecans and pour into crust. Place on preheated cookie sheet and bake in oven at 350 degrees for 50 minutes, or until set.

Best Pecan Pie

Pecan pie is the hardest thing for me to bake. The first time I tried, I overcooked it and it was tough and chewy. Then, I found this recipe in Favorite Namebrand Recipe Book, by the editors of Consumer Guide, 1981. It's original name is "The Devil's Tempting Pecan Pie", and it's found on page 275. It's been my favorite every since.

One 9-inch Single-crust pie shell
4 eggs
1 lb Light Brown Sugar
1/4 c water
1/4 c butter or margarine, softened
1 t vanilla extract
pecan halves

Beat eggs in a small mixing bowl, until frothy; set aside. Combine sugar and water in a 2 quart thick saucepan. Place over medium heat, stirring until sugar dissolves. Bring to a full boil and cook for 3 minutes. Gradually stir hot syrup into eggs. Blend butter and extract into mixture. Pour filling into pie crust. Arrange pecans on top of filling in desired pattern. Bake at 350 degrees for 1 hour or until set. Remove to cooling rack.

Raspberry Cheesecake Recipe

This recipe uses Chambord liqueur and fresh raspberries. I found it on the internet at http://www.pastrywiz.com/ and its official name is "Dr. Ruth's almost as good as Sex Cheesecake".

5 oz graham cracker crumbs
3 T sugar
5 T butter, melted
2 pkg (8 oz) cream cheese, softened
1/2 c sugar
1/2 t vanilla
pinch of salt
2 large eggs
3 T Chambord liqueur
8 oz sour cream
1 T sugar
1/2 t vanilla
1 T Chambord liqueur
1 c fresh raspberries

Preheat oven to 350 degrees. Mix graham cracker crumbs, sugar and melted butter in medium mixing bowl. Press mixture firmly into bottom of a 9-inch springform pan.

Mix cream cheese, sugar, vanilla and salt at midium speed of electric mixer. Add eggs and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust.

Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan. Let cool and remove rim of pan.

Mix sour cream, sugar, vanilla and Chambord together in small mixing bowl. Spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.

Tip: for creamy baked cheesecake, wrap outside of springform pan in heavy aluminum foil. Place pan in a shallow pan of water and place in oven to bake.

Cheesecake Desserts - Sun-Sational Cheesecake

I found this recipe in "The Philadelphia Brand Cream Cheese Cookbook".  I made it for my niece, Karen, when she was visiting me once, and she loved it.

1 c graham crackers crumbs
3 T sugar
3 T margarine, melted
3 pkg (8 oz) cream cheese
1 c sugar
3 T flour
2 T lemon juice
1 T grated lemon rind
1/2 t vanilla
4 eggs (separated)
3/4 c sugar
2 T cornstarch
1/2 c water
1/4 c lemon juice

Combine crumbs, sugar and margarine in medium mixing bowl; press into bottom of 9-inch springform pan. Bake at 325 degrees for 10 minutes.

Combine softened cream cheese, sugar, flour, lemon juice, rind and vanilla in a large mixing bowl. Mix with electric mixer until well blended. Blend in 3 eggs and 1 egg white; reserve yolk. Pour over crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking for 30 minutes. Loosen cake from rim of pan, cool completely. Remove from pan.

In medium saucepan, combine sugar and cornstarch; gradually add water and lemon juice and cook, stirring constantly, until clear and thickened. Stir small amount of hot misture into reserved egg yolk; return to hot mixture. Cook 1 minute, stirring constantly. Spoon over cheesecake; chill.

Tip: for creamy baked cheesecake, line outside of springform pan with heavy aluminum foil. Place in a shallow pan of water, then place in oven to bake.

Cheesecake Desserts - Amaretto Mousse Cheesecake

Today I'm going to feature three of my favorite recipes for cheesecake. Making cheesecake isn't hard and I'll be giving you a few tips along the way, to make your baked ones turn out creamy. For starters, here is one of my very favorites - made with knox jello, it's a no bake cheesecake. I found the recipe in a magazine ad for Knox Gelatine at least 20 years ago.

2 c graham cracker crumbs
1/2 c butter, melted
1 envelope Knox unflavored gelatine
1/2 c cold water
3 pkg (8 oz) cream cheese, softened
1 1/4 c sugar
1 can (5 oz) evaporated milk (not condensed)
1 t lemon juice
1/3 c amaretto liqueur
1 t vanilla extract
3/4 c whipping or heavy cream, whipped

Combine graham cracker crums with butter and press into the bottom of a 9-inch springform pan; chill.

Pour cold water into a small saucepan and sprinkle gelatine over it. Let stand for 1 minute. Stir over low heat until completely dissolved, about 3 minutes; set aside. In large mixer bowl, beat cream cheese with sugar until fluffy with electric mixer, about 2 minutes. Gradually stir in evaporated milk and lemon juice, beat at medium-high speed until mixture is very fluffy, about 2 minutes. Gradually beat in gelatine mixture, liqueur and vanilla until thoroughly blended. Fold in whipped cream.

Pour into crust and chill 8 hours or overnight. Makes 12 servings.

How to Bake a Fabulous Lemon Pound Cake | eHow.com

How to Bake a Fabulous Lemon Pound Cake | eHow.com

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Best Beef Stew

When the weather turns cool, there is nothing that warms you up like a bowl of hot beef stew. This beef stew recipe is perfect to serve on Halloween to warm your little spooks up either before they go out trick or treating, or after they're done. 

2 T oil

2 lbs sirloin steak, cut in cubes

1 1/2 envelopes Lipton Onion

    Soup Mix

1  large (28 oz) can chopped tomatoes

1 (16 oz) can chopped tomatoes

2 c water

3 t chili powder

4 carrots, thinly sliced

1/2 green pepper, chopped

4 potatoes, diced

Heat oil in large skillet and brown beef. Don't drain. Add onion soup mix, tomatoes, water and chili powder. Stir well and bring to boil. Turn down heat to low, cover and simmer for 30 minutes, stirring occassionally. Prepare vegetables while meat cooks. Add carrots, green pepper and potatoes; cook covered for one hour or until vegetables are tender and gravy slightly thickened. Makes about 10 servings.

Serve hot with corn bread.

Hummingbird Cake

This cake is similiar to Italian Cream Cake except that it has bananas and pineapple in the batter. It is moist and luscious. I found this recipe in a magazine advertisement for "I Can't Believe It's Not Butter".

3 c all-purpose flour
2 c sugar
1 t salt
1 t baking soda
t cinnamon
3 eggs, beaten
1 1/2 c vegetable oil
1 1/2 t vanilla extract
1 (8oz)can crushed pineapple,drained
2 c chopped bananas (about 4)
2 c chopped pecans

Preheat oven to 350 degrees. Grease and flour 3 8" round cake pans and set aside.

In large mixing bowl, combine dry ingredients. Add eggs and oil; stir until moistened. Stir in vanilla, pineapple, bananas and 1 c chopped pecans. Spoon bater into cake pans. Bake 25 minutes at 350 degrees or until a toothpick inserted in center comes out clean.

Cool in pans for 10 minutes. Remove from pans an cool completely on wire racks. Then frost.

Cream Cheese Frosting

2 pkgs (8 oz) cream cheese, softened
1 c (2 sticks) butter
2 boxes (16 oz ea) confectioners sugar
2 t vanilla extract
dash of salt

Beat cream cheese and butter until smooth in large mixer bowl. Add confectioners sugar and beat until light and fluffy with electric mixer. Stir in vanilla and salt. Spread frosting between cooled cake layers and on sides and top of cake. Garnish with remaining 1 cup of pecans. Makes 8 servings.

Halloween Recipes

Planning a Halloween Party, but don't know what to serve? Here are some scary ideas.

Place plastic spiders in ice trays and fill with colored water. Freeze. Float them in punch.

Punch

1 64 oz bottle 7-Up
1 c raspberry sherbet
1 gallon orange juice
1 gallon cranberry juice

Mix juices together, add sherbet and stir until melted. Add 7-Up. Chill. Pour into punch bowl and add spider ice cubes.

Spooky Cakes

1 box devil's food cake mix
1 1/2 c coke
3 eggs
1/2 c oil

Preheat oven to 350 degrees. Grease and flour large, rectangular baking pan 13 x 9-inch.

Combine cake mix, coke, eggs and oil in large mixing bowl. Beat on medium speed of electric mixer for 2 minutes. Pour into pan and bake at 350 degrees for 25 to 30 minutes or until wooden pick inserted in center comes out clean.

Cool in pan for 10 minutes, then invert on wire rack. Allow to cool completely. Then cut halloween design cakes using ghost, bat, pumpkin cookie cutters.

Frosting

1 can ready-to-spread white frosting
1 can ready-to-spread chocolate frosting
orange food color

Garnish

Candy Corns
M&M candies

Divide white frosting in half and add orange food color to one half. Frost cakes using white frosting for ghosts, orange for pumpkins and chocolate for bats. Decorate with candy corns and M&M candies.

Carrot Cake

This Carrot Cake recipe is taken from Cooking Light Magazine, submitted by Maureen Callahan and Rebecca J. Pate, November 1999, pp 140-141. It has only 9.5 grams of fat and 304 calories per slice.

2 c flour                                 
1/2 c apple butter
1/2 c granulated sugar            
1/2 c vegetable oil 
1/2 c packed brown sugar     
1 T vanilla extract
2 t baking soda                     
2 large eggs
2 large egg whites                       
1 t salt
3 c shredded carrot                                    
2 t cinnamon
Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with a knife Combine flour, sugars, soda, cinnamon and salt; make a well in center of mixture. Combine apple butter, vegetable oil, vanilla, eggs and egg whites, in a large mixing bowl; stir well with a whisk. Add apple butter mixture to flour mixture, stirring just until moist. Fold in carrots.

Pour batter into 2 (8-inch) round cake pans coated with cooking spray. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Cream Cheese Frosting:

1/2 c (4 oz) block-style fat-free         
       cream cheese, chilled                
1 t vanilla extract 
3 1/2 c powdered sugar
1 t grated lemon rind
1/4 c butter                                      

Beat cream cheese, butter, vanilla and grated lemon rind at medium speed of a mixer until smooth.  Lightly sppon sugar into dry measuring cups, and level with a knife. Gradually add sugar to butter mixture; beat at low speed just until blended (do not overbeat). Yield: 2 cups (serving size: 1 tablespoon)

Place 1 cake layer on a plate; spread with 2/3 c frosting, and top with remaining cake layer. Spread the remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Yield: 18 servings (serving size: 1 slice).

Texas Sheet Cake

This recipe is taken from Cooking Light Magazine, March 2000 issue, page 151. I have made it many times as it is lower in fat, only 10g per slice, and 298 calories.

2 t flour                             
1/2 c butter
2 c flour                            
1/4 c cocoa
2 c granulated sugar      
1/2 c low-fat buttermilk
1 t baking soda               
1 t vanilla
1 t cinnamon                    
2 large eggs
1/4 t salt                           
1/4 c water

Preheat oven to 375 degrees. Coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 t flour. Set aside.

Lightly spoon flour into dry measuring cups, level with knife. Combine 2 c flour, sugar, soda, cinnamon and salt in large mixing bowl. Stir well with a whisk. Combine water, 1/2 c butter and 1/4 c cocoa in a small saucepan. Bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, vanilla and eggs; beat well.

Pour batter into prepared pan; bake at 375 degrees for 17 minutes or until wooden pick inserted in center comes out clean. Place on a wire rack.

Icing:

6 T butter                  
3 c powdered sugar
1/3 c fat-free milk     
1/4 c chopped pecans, toasted 
1/4 c cocoa              
2 t vanilla extract

Combine butter, milk and coca in a medium saucepan; bring to a boil, stirring constantly. Remove from heat and gradually stir in powdered sugar, pecans and vanilla. Spread over hot cake. Cool completely on wire rack. Yield 20 servings.(serving size: 1 slice)

Cake can be baked in a 13 x 9-inch baking pan at 375 degrees for 22 minutes.

Chicken - Simply the Best Fried Chicken

Growing up, my mother rarely fried anything, so my mother-in-law taught me how to make fried chicken. Using this recipe, chicken turns out cripsy and never dry.

2 lbs chicken pieces, bone in
1 cup flour
1 tsp salt
1/4 tsp pepper
Water
Vegetable Oil

Fill medium size mixing bowl with cold water. Put flour, salt and pepper in a large, ziplock bag, and shake until well combined. Dip chicken pieces in flour to coat, then water, then flour again. Put on a plate until ready to cook.

Heat oil on high in a large frying pan until a drop of water sizzles in it. Carefully place chicken in hot oil and brown for five minutes on each side. Cover and turn heat on low. Cook for 15 minutes on each side. Remove lid, turn heat up, and cook for 5 more minutes, turning often to avoid over browning.

Remove chicken with tongs and place on paper towels to drain.

Pecan Pralines

I found this recipe for Pecan Pralines inside an Adam's Extract bottle when I was a kid. It is still my favorite praline recipe.

2 c granulated sugar 1 tsp butter flavoring
1 c buttermilk 2 c chopped pecans
1 t soda 1 t butter
1 t vanilla

Mix soda and buttermilk in a large saucepan on medium heat. Add sugar and dissolve, stirring the whole time. Boil slowly to soft ball stage (234 degrees). Mixture turns brown as it cooks. Stir constantly. Remove from heat and add flavors, butter and pecans. Stir until it begins to sugar or cream. Drop into small cakes on wax paper and cool. Makes 30 pralines.

Cakes - Cream Cheese Frosting

This frosting goes great on Italian Cream Cake. Be sure to use regular cream cheese, not low fat, as frosting will be too thin and cake will slide around.

8 oz pkg cream cheese
1 box powdered sugar
1/2 stick butter
1 t vanilla

Soften cream cheese and butter. Cream together in a medium mixing bowl. Add sugar and a little milk ( just enough to spread easy). Beat until smooth with electric mixer on medium speed. Add vanilla and beat well. Spread on cooled cake. Sprinkle top with chopped pecans. Refrigerate cake until ready to serve.

Italian Cream Cake

A friend gave me this recipe years ago and it is absolutley the best Italian Cream Cake recipe I've ever eaten. It won 2nd place at a family reunion out of about 30 desserts.

2 s sugar 2 c flour
1 t vanilla 5 eggs (separated)
1 t soda 1 c buttermilk
1 stick butter 1 c crisco
1 sm can Angel Flake 1 c chopped pecans
Coconut

Grease and flour three 8" round cake pans. Preheat oven to 350 degrees.

Cream butter and crisco with sugar in a large mixing bowl. Gradually add egg yolks and beat well. Dissovle soda in buttermilk. Add flour alternately with the buttermilk to the creamed mixture. Blend well on medium speed on electric mixer. Add pecans, coconut and vanilla and mix well. Beat egg whites until stiff peaks form. Fold into batter on low speed of electric mixer.
Pour batter evenly into the prepared pans. Bake at 350 degrees for 25 minutes or until a toothpick inserted in center, comes out clean. Cool in pans for 10 minutes, then invert onto wire racks. Cool thoroughly. Frost with Cream Cheese Frosting.

Chocolate Buttercream Frosting

This recipe, taken from the back of a Hershey's Cocoa can, is the perfect topping for Hershey's Disappearing Cake.

6 T softened butter
3/4 c Hershey's Cocoa
2 2/3 c unsifted confectioner's sugar
1/3 c milk
1 t vanilla

Cream butter in small mixer bowl. Add cocoa and confectioner's sugar alternately with milk. Beat to spreading consistency on medium speed on electric mixer. Blend in vanilla. Makes about 2 cups of frosting, enough for a two layer cake.

Hershey's Disappearing Cake

I found this recipe on the back of a Hershey's Cocoa can and it has been a favorite ever since. I have taken it to get togethers from Girl Scouts to work related events and true to its name, it always disappears fast.

1/4 c butter 1 3/4 c unsifted flour
1/4 c shortening 3/4 t baking powder
2 c sugar 3/4 t baking soda
1 t vanilla 1/8 t salt
2 eggs 1 3/4 c milk
3/4 c cocoa

Grease and flour 2 8" round cake pans. Preheat oven to 350 degrees.
Cream butter, shortening, sugar and vanilla until fluffy at medium speed of electric mixer. Blend in eggs.

Combine cocoa, flour, baking soda, baking powder and salt in small mixing bowl. Stir with a wisk to mix well. All alternately with milk to creamed mixture. Blend well on medium speed of electric mixer. Pour into prepared pans. Bake at 350 degrees for 30-35 minutes. Cool in pans for 10 minutes and then remove from pans. Cool completely on racks before frosting with Chocolate Buttercream Frosting.

Ice Box Cookies

These cookies are good to mix up, roll dough in wax paper, and put in the refrigerator for whenever you get a craving. Then, just slice and bake.

1 c crisco
1 c sugar
2 eggs
1/2 t vanilla
1/2 t soda
1 c brown sugar
1 t salt
3 c flour
3/4 c nuts

Blend crisco, sugar and salt in large mixing bowl. Beat in eggs. Add vanilla. Stir in flour and nuts. Shape into rolls and wrap in wax paper. Chill several hours. Slice and bake on greased cookie sheets. Bake at 375 degrees for 8-10 minutes.

Snickerdoodles

A friend gave me this recipe years ago and now it is a favorite of my grandsons. I often make snickerdoodles to take to the pool in the summer because the cinnamon coating keeps the ants away.

1/2 c softened butter
1 1/2 c sugar
2 eggs
1/2 c shortening
2 3/4 c flour
1 t baking soda
2 t cream of tartar
1/4 t salt

In a large mixing bowl, mix butter, sugar, eggs and shortening. Blend in flour, baking soda, cream of tartar and salt. Shape dough by rounded teaspoons into balls.

Mix 2 T sugar and 2 t cinnamon in a small bowl. Roll balls in mixture and place 2 inches apart on an ungreased cookie sheet. Bake at 400 degrees for 8-10 minutes. Remove immediately and cool on rack. Makes 6 dozen.

Strawberry Delight

1 sm pkg strawberry jello
1 c boiling water
1 pkg frozen strawberries
1 pkg dream whip
3 oz cream cheese, softened
1 c mini marshmallows

Dissolve jello in boiling water in a medium mixing bowl. Add strawberries and stir until thawed. Pour into small, rectangular casserole dish. Place in refrigerator until set. Beat Dream Whip per package directions, omitting vanilla. Add cream cheese and marshmallows. Beat until smooth and then spread over jello. Chill and serve. 8 Servings.

Pistachio Salad

1 sm box instant Pistachio Pudding
2 c Mini Marshmallows
1 lg can Crushed Pineapple
1 c Pecans
1 Lg container Cool Whip

Empty pudding mix into large mixing bowl. Stir in crushed pineapple, cool whip, marshmallows and pecans. Combine well and chill.

Banana Pineapple Salad

1 c sugar
1/3 t salt
1/4 c flour
2 eggs
1 lg can pineapple tidbits
1 c mini marshmallows
1 c chopped pecans
8-10 sliced bananas

Drain pineapple, saving juice. Combine juice, sugar, salt, flour and eggs in a medium saucepan. Stir constantly until thick. Cool. Add marshmallows, pecans, pineapple and bananas. Mix well.

Beef - Easy Barbecued Brisket

4 lb beef brisket
1/4 c plus 2 T liquid smoke
1 T salt
1 T onion powder
1 T garlic powder
Barbecue Sauce

Line a 13x9x2 pan with heavy-duty aluminum foil. Leave a 9" overhang at ends. Trim fat from brisket, place in pan, sprinkle on liquid smoke and salt. Fold long ends of foil together and fold down. Fold up short ends. Crimp to seal. Chill brisket for 8 hours.

Unwrap, sprinkle on onion and garlic powder. Rewrap and bake at 300 degrees for 4 hours.

Remove from pan, discard juice and slice brisket thinly and serve with barbecue sauce.

Double Corn Pudding

2 eggs, beaten
1/2 t salt
2 c cream corn
1/4 c finely chopped onion
3/4 c milk
Dash of pepper
1/4/c corn meal
2 T butter

Combine eggs, corn, milk, corn meal, onion, salt and pepper. Pour into a buttered, 8" square pan or casserole dish. Dot with butter. Bake at 350 degrees for 35-40 minutes, until knife inserted 1" from edge, comes out clean. Serve hot. 6 servings.

Yam'n Cranberry Casserole

1 can (40oz) yams 1/2 c pecan halves
12 oz fresh whole cranberries (3 cups) 1/4 c orange juice or brandy
1 1/2 c sugar 3/4 t cinnamon
1 sm orange, sliced 1/4 t nutmeg
1/8 t mace

Combine cranberries, sugar, orange slices, pecans, juice and spices in a 2qt casserole.
Bake uncovered at 375 degrees for 30 minutes. Stir in yams and bake until hot, about 15 minutes. Makes 8 servings.

Beef Enchiladas

1 lb ground beef
4 t chili powder
1/8 t garlic powder
1 t salt
1/2 c chopped onion
1 c tomato juice
Corn Tortillas - 24 count

Brown ground beef in large frying pan with chopped onion. Drain. Add chili powder, garlic powder, salt and 1 cup tomato juice. Bring to boil, cover and cook on low for 10 minutes.
Remove from heat and pour into a bowl.

Sauce:

1 1/2 c tomato juice 1/4-1/2 t chili powder
1 c water 1/4 t salt

Combine ingredients in large frying pan. Bring to a boil. Turn down on low and place tortillas 2-3 at a time in sauce until soaked. Place in a rectangular casserole dish and put a spoonfull of meat across center. Roll up. Continue until all tortillas have been rolled.

Sprinkle grated cheese, onion, and remaining meat filling over top. Spoon sauce over top.
Heat in 350 degree oven until cheese is melted - about 10 minutes.

Coca-Cola Cake

2 c unsifted flour 1/2 c buttermilk
2 c sugar 2 beaten eggs
2 sticks butter 1 t soda
1 c coca-cola 1 t vanilla
3 T cocoa 1-1/2 c mini-marshmallows

Combine flour and sugar in a large mixing bowl. Set aside. Heat butter, cocoa, and coke in a medium size saucepan until mixture boils and butter is melted. Pour over flour mixture, mixing well. Add buttermilk, eggs, soda, vanilla and marshmallows. Beat well. Pour into greased and floured 12x10 pan and bake for 30-40 minutes at 350 degrees. Ice while hot.

Coca-Cola Icing

1 c chopped pecans 1/2 c butter
3 t cocoa 6 T coke
1 box powdered sugar 1/3 c marshmallow cream (optional)

Empty powdered sugar into a medium size mixing bowl. Set aside. Combine butter, cocoa and coke in a medium size saucepan. Bring to a boil. Pour over powdered sugar and beat well. Add marshnallow cream (if desired) and pecans. Mix well and spread on hot cake.

Ritz Cracker Cookies

1 box Ritz Crackers
Peanut Butter
vanilla or chocolate almond bark

Spread peanut butter between 2 Ritz crackers and place on wax paper. Melt almond bark following package directions. Using tongs, dip cracker sandwich in melted almond bark to coat. Place on wax paper to cool and harden.

No Bake Peanut Butter Cookies

1 c sugar
1 c light corn syrup
2 c peanut butter
6 c corn flakes

Measure 6 cups of corn flakes into a large mixing bowl. Set aside. Combine sugar and syrup in a large saucepan. Bring to a boil. Remove from heat and stir in peanut butter until smooth. Pour hot mixture over corn flakes and mix well. Roll into balls and place on wax paper to cool.

Makes 4-5 dozen depending on size.