Substitution Tips

1 c. sifted flour = 1 c. + 2 T. sifted cake flour
1 square chocolate = 3 T. cocoa + 1 T. margarine (or butter, oil, shortening)
1 t. baking powder = 1/4 t. baking soda + 1/2 t. cream of tartar
1 c. milk = 1/2 c. evaporated milk + 1/2 c. water
1 c. sour milk = 1 c. sweet milk + 1 T. vinegar or lemon juice
1 c. sour milk = 1 c. buttermilk
1 c. sweet milk = 1 c. sour milk or buttermilk + 1/2 t. baking soda
1 chicken or beef bouillon cube may be substituted for 1 t. instant bouillon powder

1/4 c. eggbeaters = 1 egg

8 oz. Baker's chocolate = 1 1/3 c. chocolate chips

Bleached and unbleached flours are interchangeable
Splenda and sugar are interchangeable
Chicken may be interchanged for turkey
Blackberries can be substituted for blueberries
Whole milk and low fat milk are interchangeable

*Baking powder and baking soda are not interchangeable

Homemade Chalk

1 c. plaster of Paris (do not pack)
liquid tempura paints
1/2 c. cool water
disposable tubs
disposable sticks
disposable molds: paper cups, tubes, ice trays
aluminum foil or plastic wrap
rubber bands

Pour plaster in a disposable container, Use stick to stir in most of water. Add 2-3 T. tempera. Mix well. Add a little more water so the mixture thickens. Stir well, especially on the bottom. Pour into molds or ice trays. (If using cardboard paper towel tubes, cover one end with aluminum foil or plastic before pouring mixture in). Allow to dry completely. Remove molds after completely dry. This is very easy to do and is cost effective. Makes approx. 25 sticks @ .25 cents each, depending on the size of the molds. Do Not Eat!

Finger Paints

1 c. all purpose flour
1 c. water
1 1/2 t. salt
food coloring

Combine flour and salt. Add water. Mixture will be grainy. Add coloring for variety. Do not eat!

Silliness Putty

1/2 c. Elmers glue
food coloring, optional
1/4 c. liquid starch

Mix glue and a little starch with hands. When the mixture clumps, pour it hand to hand, kneading it and adding the remaining starch until the texture and consistency desired is reached. Do not eat!

Homemade Playdough

2 c. flour
1 c. salt
2 t. cream of tartar
2 c. water
2 T. oil
food coloring

Combine flour, water, salt, oil, and cream of tartar in saucepan. Stir over medium heat until mixture is no longer wet and has the consistency of playdough. Add food coloring until desired color is reached. Knead well before adding more drops of color. Store in air tight container. Do not eat!

Bubble Solution

1/3 c. liquid dishwashing detergent or baby shampoo
1 drop food coloring
1 1/4 c. water
2 t. sugar
pipe cleaners
unbreakable bottle

Combine detergent, water, sugar and food coloring. Pour into bottle. Form pipe cleaners into loops making a wand. Experiment blowing bubbles with other items too (slotted spoons, produce baskets, new flyswatters, etc...) Do Not Drink!

Recipe Websites

These are some of the recipe websites I have used most often:
All of them start out www.  :

tastykitchen.com
thepioneerwoman.com
meals.com
kraftrecipes.com
jellorecipes.net
smoothieweb.com
smoothiesrecipe.com
wholeliving.com
foodnetwork.com
cooks.com (if you don't know the name of a recipe, you can type in the ingredients to search)
allrecipes.com
bettycrocker.com
tasteof home.com
hersheys.com
verybestbaking.com
thenovicechefblog.com
inapinch.com
crockingirls.com
skinnyms.com
womansday.com
cdkitchen.com (this one is good for cooking for crowds--you can key in how many you are cooking for and it will tell you how much to use of each ingredient)

Helpful Cooking & Cleaning Tips #4

77~To save calories in cake--substitute 12 oz. diet cola or sprite for the eggs and oil. Use cola for dark cakes and sprite for light ones. No one will know the difference! (This is also good to use for people who have egg allergies or are vegan)

78~Can sizes for recipes:

No 1 picnic = 10-12 oz can
No 300 = 14-16 oz can
No 303 = 16-17 oz can
No 2 = 20 oz can
No 2 1/2 = 27-29 oz can
No 3 = 51 oz can
No 10 = 6 1/2 lbs - 7 lbs 5 oz

79~Meringue: Boil 3/4 c. water with 1/2 c. sugar. Beat egg whites til halfway stiff. Slowly add boiling water mixture in. Makes mile high meringue. *This recipe was passed down from a woman who worked for a Nashville restaurant and made all the pies for 17 years.
80~Melting Chocolate: Microwave chips or bakers squares with shortening uncovered on full power. Use 50 % power for squares melted alone. When it is ready, the chocolate will look shiny and lose its shape. Avoid overcooking. Stir. *some newer chocolate chips have different directions on their packages, follow instructions on bags.
*Follow pkg instructions for melting almond bark--usually doesn't require shortening, avoid overheating.
81~Keep fruits/berries or baking chips from sinking to the bottom of batter by rolling them in flour before adding to batter. If using chocolate chips, roll in cocoa instead of flour.
82~To cool a baked cake faster and make it easier to release from pan, cover the inverted pan with a damp dish towel and allow to set for several minutes (I usually do about 10) The towel will pull the heat out of the pan and the cake should come right out without sticking (if you've sprayed well)
83~ If a recipe calls for buttermilk, you can substitute milk + 2 T. vinegar or lemon juice
84~If a recipe calls for 1 oz. Baker's unsweetened chocolate, you can substitute 3 T. cocoa + 1 T. butter or margarine
85~8 oz. baking chocolate = 1 1/3 chocolate chips; *4 oz. baking chocolate = 3/4 c. chocolate chips
86~Adding cornstarch to the meringue on a humid or rainy day will absorb the moisture.
87~If you don't want meringue on a pie, leave them in the oven 6-7 minutes longer than bake time for a firmer pie.
88~Zap a lemon in the microwave for 10 seconds to break down cells and make it easier to get the juice for vinaigrettes or baking.
89~Butter may be substituted for shortening, in equal proportion, if desired. It may alter the flakiness of some recipes, but it works just fine.
90~Spraying the pan with butter/oil (not garlic) spray before using, in sticky recipes, makes for quicker clean up and doesn't effect the recipe.
91~Slice cake layers in half by using a thread. This is what my mother did..I don't have that steady a hand, which is why I don't make layer cakes!
92~To get more juice out of your fresh lemons, limes, oranges, ..Roll them on the counter before slicing them, or Place them in the microwave for 10 seconds.
93~Use cornstarch with flour for extra crispy fried chicken
94~Soften butter quickly without melting by pouring hot water in a tall glass, then pour the water out and stand the butter on a saucer, (still in the wrapper) and place the glass over the butter. It will soften while you gather other ingredients.
95~Use white vinegar on inside of glass mixing bowl before whipping egg whites to clean any residue off & to make meringue better.
96~ 1 cube beef bouillon equals 1 t. granules equals 1 c. broth when dissolved in 1 c. boiling water. (Just use one or the other, not both.)

97~ 3 slices cooked bacon = 1/2 c. chopped (can substitute real bacon bits)

98~ For every c. of uncooked rice, (in casseroles) use at least 2 T. liquid to make sure rice isn't crunchy.

99~ Covering a baking/casserole dish while baking helps the food cook more evenly, stay moist, & prevent burning.

100~ Uncovering a dish while baking helps with browning, allows steam to release, & to melt cheese.

101~ To ripen bananas quickly for a recipe, place on a baking sheet, heated at 350 for 15 minutes until peel turns black.

102~ If cookies come out uneven/not round, place a glass over them while they are still warm on the baking sheet and swirl the glass around. This will cause the cookies to become round.

Helpful Cooking and Cleaning Tips #3

51~Egg yolks are high in cholesterol, remove from hard boiled eggs
52~Tear greens and lettuce instead of cutting them to avoid bruising and "rusting" with a knife
53~Check ingredient list on soup cans, many are high in salt and fat
54~Use canola, olive, or sunflower oil. They have less fat and no cholesterol
55~Frozen gravies or sauces maybe a little thicker after thawing, adding appropriate liquid (milk, brith, water) will thin them to desired consistency
56~Put a T. of butter or margarine in water for rice, dried beans, or macaroni, to keep it from boiling over. Oil will do the same thing
57~Never put a cover on anything cooked in milk. You'll spend hours cleaning it when it boils over
58~Separate eggs easily by breaking into a funnel--the white will go through and the yolk stays behind
59~In general, use eggs at room temperature. Cool eggs crack when boiled, curdle when cooked, and don't whip as well
60~Always use large eggs in recipes, unless specified otherwise
61~To keep hard boiled eggs from cracking, turn off heat as soon as they start boiling. Cover with lid and remove from burner at least 15 minutes. Prevents them from knocking against each other. They turn out perfect and don't have to be watched. Roll egg on counter for easier peeling
62~Fresh eggs are harder to peel. Eggs should be at least 1 week old
63~Adding vinegar to water before adding eggs may soften the shells for easier peeling
64~Soften hard brown sugar by placing in a plastic container. Line top with plastic wrap. Place a damp paper towel on top. Cover. In a day, you will be able to use it. **fastest method is to place brown sugar in a plastic ziploc bag with a moist paper towel, then microwave for 20 seconds. May need to be repeated more than once. I softened an entire 1 lb in 40 seconds and it had been rock hard!
65~Brown sugar may also be softened by placing a white bread slice in box. or by placing box  in microwave with 1 c. water and microwaving on high for 2 minutes
66~To clean aluminum pots when they are stained dark, boil with a little cream of tartar or vinegar
67~Baking powder will remove tea or coffee stains from china tea pots or cups
68~Slip your hand inside a waxed sandwich bag and you will have a mitt for greasing pans and dishes
69~To remove fish odor from hands, utensils, ans dishcloths, use 1 t. baking soda to 1 quart of water
70~Pick up slivers of glass with a damp paper towel
71~Run soap over zippers to help them slide easier
72~Place a few grains of rice in salt to keep it from clogging
73~To revive wilted cut flowers, add hot water or aspirin
74~Dripping faucets can be quieted by tying a string to it that touches the sink. Water will slide down the string quietly
75~Keeping a piece of charcoal in a tool drawer will keep moisture out, preventing rust
76~Place batteries in original pkg inside plastic bags, in the freezer. It will give them longer life. Thaw 2 hours before using

Helpful Cooking and Cleaning Tips #2

26~Measure everything accurately unless you are a seasoned cook
27~To keep bananas fresher longer, wrap them in a dark towel or newspaper. Place in the bottom drawer of the refrigerator (veggie/fruit drawer). Remove 1 at a time to eat or use for recipes, make sure to rewrap remaining bananas. If you don't wrap the bananas, placing them in the refrigerator will cause them to turn black and mushy
28~Keep cucumbers fresher longer by peeling, slicing and storing in covered container with 1/4 c. vinegar, 1 c, water, and 1 t. salt and store in refrigerator
29~For an easy way to seed cucumbers, cut in half lengthwise. Use knife to make a cut like a trench on each side of the seeds down the length of the cucumber. Use a spoon to rake out the seeds, they will come out clean and easy
30~When simmering hearty meat stew, place 3-4 corks, YES, Corks! to the pot. Enzymes in the corks help tenderize the meat quickly, delivering a slow simmered taste faster. Remove before serving. Corks can be reused
31~To salvage burned rice, leave the burned bottom layer in pan. Scoop remaining rice into a new pot. Place a single layer of onion skins on top of rice. Cover the pot, let it sit 15 minutes. The onion skins remove the smokey acrid taste from the rice. Discard skins before serving
32~For a change from basic salsa, mix with equal amount of refried beans and top with cheese. Heat in microwave until hot
33~Top cream cheese with any of the following for a quick and easy appetizer: green pepper jelly, drained small shrimp and cocktail sauce, chopped pickle or pickle relish, dash of Worcestershire and chives, chopped chutney and dash of curry powder. Serve with crackers, toast, or chips
34~Store garlic and onions in the refrigerator to keep them from sprouting and to last longer
35~Garlic burns easily when cooking, causing a bitter taste. Watch carefully
36~Meat with bone in takes longer to cook
37~Do not press hamburgers down when cooking, it makes them tough
38~When buying a turkey, allow 1 lb per person. This will allow for leftovers
39~Place a small onion or apple in the turkey cavity before baking. An apple makes it more moist, an onion adds flavor. Be sure to remove bag of "innards" from turkey cavity first : )
40~Never put a pyrex dish under the broiler. Use a metal pan instead. Pyrex shatters if it gets too hot--you'll have to start over and clean up a big mess : (
41~Let meat rest at least 5 minutes before cutting into it. Resting gives the juices time to redistribute through the meat. Cut too soon, and you'll have juice all over your plate
42~Canola oil has a high burning point and does not have a strong flavor to detract from the food. It is the best kind to use for frying
43~Iceberg lettuce has very little nutrients, substitute with raddichio, boston, or romaine
44~Avocados and olives are high in fat. Use sparingly
45~Cheese adds fat to salads
46~Season salads with herbs instead of salt
47~Limit dressings to 1 T or use low or no fat ones
48~Substitute plain yogurt for sour cream in homemade dressings, and in other recipes that call for sour cream, I use it in my banana bread recipe.
49~Substitute low fat mayo or miracle whip when making potato salad
50~Pickles and olives are high in salt, use sparingly

Helpful Cooking & Cleaning Tips #1

1~Excellent thickener for soups is oatmeal
2~Add hot milk to potatoes before mashing
3~To remove core from lettuce head, hit it sharply against counter or edge of sink, then just pull it out
4~To prevent soggy salads, place an inverted saucer in bottom of salad bowl
5~Meat loaf won't crack if rubbed with cold water before baking
6~For more even and faster cooking of hamburgers, poke a hole in the center before grilling
7~To prevent apple slices from turning brown, dip in sprite, 7-up, or lemon juice
8~To prevent burned cookies, remove from oven and allow to bake on cookie sheets the last 2 minutes
9~Cookies will stay moist if a slice of bread is placed with them
10~Fill unused muffin cup tins with water before placing in oven to prevent pan from burning up
11~Never use metal utensils on non-stick pans. They will scratch the surface and ruin the coating
12~Never pour water on a grease fire. Cover with a lid to smother it. Do not use a glass lid and don't try to carry it outside--it may splash and burn someone
13~Keep knives sharp. Dull knives cause more accidents than sharp ones
14~Make sure your hands and oven mitts are dry before grabbing hot dishes or pans. Moisture conducts heat and can cause burns
15~Make substitutions carefully. A ruined dish is a waste of time, ingredients, and money
16~Start and finish with a clean kitchen. Clean and load dishes as you go, putting everything back where you can find it next time--besides who wants to clean anything after food has hardened on them?
17~Salt can liven up tasteless food, but you can't remove it once it's in, so taste, taste, taste
18~Adding 2 slices of peeled potatoes to soup that is too salty will absorb the salt taste
19~Place a lemon half inside the microwave and heat for 1 minute for easy cleaning. Depending on how much stuck on food there is, you may need to add an additional minute or two
20~Room temperature vegetables cook faster than cold ones
21~Cook dense vegetables first (carrots, celery, broccoli) since they take longer than soft vegetables (onions, garlic, peppers) which should be cooked last
22~For corn flavor that will explode in your mouth, bring a pot of water to boil, place the shucked corn in the pot and wait for boil to return. Boil 3 minutes only
23~Avoid cooking acidic foods in aluminum, copper, or cast iron. This will discolor the food and give it a metallic taste. Non-stick surfaces are ok, as are glass, plastic, and stainless steel
24~Brush the tops of pie crusts with a beaten egg just before baking. They will turn out golden brown
25~Before measuring honey, corn syrup, or peanut butter, coat measuring spoon/cup with oil, they will slide right off.

American Flag Cake

1 yellow or white cake mix, and ingredients needed
1 small pkg. strawberry gelatin
1/2 c. boiling water
12 oz. whipped topping, thawed
2 pts fresh strawberries, halved
1/3 c. fresh blueberries

Prepare cake mix as directed. Bake in 9x13 pan. Cool completely. Use a fork to pierce holes in cake in 1" intervals. Dissolve gelatin in boiling water. Slowly drizzle over cake to seep in holes. Refrigerate 1 hour. Spread whipped topping on top of cake. Place strawberry halves and blueberries on topping to create a flag design. Refrigerate until ready to serve.

*Excellent for patriotic celebrations!

Apricot Bars

1 c. flour
1/4 c. sugar/splenda
1/2 c. margarine, soft
2/3 c. dried apricots
1/3 c. SR flour
1/2 t. vanilla
2 eggs
1 c. brown sugar (I use blend)
1/2 c. chopped pecans, optional

Spray 9x9 pan. Combine flour, sugar/splenda, & margarine. Pat evenly in pan. Bake 20 minutes at 350 degrees. Cover apricots with water in saucepan. Boil 10 minutes. Puree in blender. Beat eggs. Add brown sugar. Mix well. Add remaining ingredients, including apricots. Spread evenly on crust. Bake at 350 degrees for 25 minutes. Cool. Cut into bars.

Baked Potato Soup

8 large potatoes
2/3 c. margarine
2/3 c. flour
6 c. milk (up to 2 more for desired consistency)
3/4 t. salt
1/2 t. pepper
4 chopped green onions
12 slices bacon, cooked crisp and chopped
1 1/4 c. shredded cheddar cheese
1 c. sour cream

Bake potatoes and cool. Peel, mash, and out in bowl. Melt margarine in pan. Stir in flour until blended. Cook 1 minute stirring constantly. Gradually stir in milk and cook over medium heat until thick. Stir constantly. Add potatoes, salt, pepper, 1/2 of onions, and bacon. Cook until heated through. Stir in sour cream. Add more milk if desired. Top with cheese, onion, and bacon.

Beef Taco Soup

2 lbs. ground chuck, browned with onion, drained
1 small diced onion
15 oz. can whole kernel corn
15 oz. can pinto beans
15 oz. can black eyed peas
2 small cans green chilies, chopped
2, 15 oz. cans diced tomatoes
1 env. taco seasoning mix
1 env. Ranch dressing mix
2 c. water

Combine all ingredients including liquids in crockpot. Mix well. Cook 3-4 hours on low.

Chicken Taco Soup #2

6-8 chicken breasts, cooked, shredded
2, 15 oz. cans whole kernel corn. drained
2, 15 oz. cans pinto beans, drained
15 oz. can black beans, rinsed and drained
2, 15 oz. cans crushed tomatoes
2 cans Rotel tomatoes
 2 pkgs. Hidden Valley Ranch dressing mix
1 pkg. taco seasoning
1 onion, chopped fine
5-8 c. water

Place all ingredients in crockpot. Cook on low 3-4 hours.

Chicken Pot Pie

15 oz. can mixed vegetables, drained
1 can cream of chicken or mushroom soup
1/2 c. milk
4 chicken breasts, cooked and shredded
2 Pillsbury pie crusts
onion, optional
mushrooms, optional

Combine soup and milk. Add vegetables and chicken. Place one pie crust in 9" pie plate. Pour chicken mixture on top of crust. Top with remaining crust. Seal the edge with a fork. Cut slits in top crust. Bake at 350 degrees for 45 minutes or until golden brown.

Sausage Crescent Casserole

2, 8 ct. pkgs Refrigerated crescent rolls
1 lb. sausage, browned and drained
8 oz. sour cream
2 c. shredded cheddar cheese

Spray 9x13 dish. Spread 1 pkg of crescent rolls in bottom of dish, pressing seams together. Combine sausage, sour cream, and cheese in bowl. Spread evenly over crescent rolls. Cover with remaining crescent rolls. Bake at 375 degrees for 30 minutes.

Gmother's Baked Beans

1 can Great Northern White beans
3 T. brown sugar
1 T. BBQ sauce
3/4 c. ketchup
salt
pepper
chopped onion

Combine all ingredients. place in sprayed 9x13 dish. Bake in covered dish at 450 degrees for 45 minutes.

Texas Style Baked Beans

1-1 1/2 lbs. hamburger meat, browned, rinsed, and drained
1 T. apple cider vinegar
1 T. Worcestershire sauce
8 oz. can tomato paste or sauce
3 T. brown sugar
1 large onion, chopped
1 c. ketchup
28-31 oz. can pork & beans

Saute onion. Add all other ingredients, including meat, except pork and beans. Bring to a boil--simmer 15 minutes. Add beans. Boil 1 minute. Pour in sprayed casserole dish and bake at 350 degrees for 30 minutes.

Green Bean Casserole

2 cans French style green beans, drained
1 can cream of mushroom soup

3/4 c. milk

salt & pepper to taste
1 can French fried onion rings, divided

Mix all ingredients together, using 1/2 of onions. Spread in sprayed casserole dish. Bake at 350 degrees for 25 minutes. Top with a remaining onion rings and bake 5 more minutes.

Corn Light Bread

1 c. corn meal
1 c. flour
1/2 c. sugar
1/4 t. salt
2 t. baking powder
1 egg. beaten
1 1/4 c. buttermilk

Heat and grease loaf pan. Combine all dry ingredients. Add egg and buttermilk. Pour into hot loaf pan. Bake at 375 degrees for 40-50 minutes.

Southern Blackberry Cobbler

Filling:

4 c. fresh blackberries
3/4 c. sugar
3 T. flour
1 1/2 c. water
1 T. lemon juice
2 T. melted butter

Crust:

2 c. flour
3 T. sugar
2 t. baking powder
1 t. salt
1/4 c. shortening
6 T. whipping cream
6 T. buttermilk
(* or may use store bought, if desired)

Place berries in a greased 9x13 dish. Combine sugar and flour. Add water and lemon juice. Mix well. Pour syrup over berries and bake at 350 degrees for 15 minutes. Prepare crust while berries are baking. Combine flour, sugar, baking powder and salt. Add shortening until mixture resembles cornmeal. Add cream and buttermilk. Roll out a thick enough crust to cover berries or cut into strips. Cover berries with crust or strips. Brush with melted butter. Bake at 425 degrees for 20-30 minutes.

Fudge Pie

1 stick margarine
4 T. cocoa
1 c. sugar
4 T. SR flour
2 eggs, beaten
1 t. vanilla
dash of salt
1 pastry pie shell

Melt margarine in saucepan over low heat. Add cocoa and sugar. Cool slightly. Add flour, salt, eggs, and vanilla. Blend with spoon until smooth. Place pie shell on cookie sheet. Pour mixture in unbaked pastry pie shell Bake at 350 degrees for 30 minutes. Do not overbake! Serve warm with vanilla ice cream.

Grandmother's Deelicious Brownies

2 c. sugar
2 sticks margarine, soft
4 eggs
8 T. cocoa
1 1/3 c. SR flour
2 t. vanilla
1 c, chopped pecans, or halves to place on top

Combine all ingredients. Bake in sprayed 9x13 pan for 25 minutes at 350 degrees.

Aunt Becky's Chocolate Sheet Cake

2 c. SR flour
2 c. sugar
1 stick margarine, soft
4 T. cocoa
1/2 c. cold water
1/2 c. canola oil
2 eggs, beaten
1/2 c. buttermilk
1 t. vanilla

Topping:

1/2 c. chocolate chips
1 stick margarine
4 T. cocoa or 6 oz. chocolate chips
1 box confectioners sugar
1 t. vanilla
6 T. milk

Combine flour and sugar. Boil margarine, cocoa, cold water, and oil. Add to flour mixture. Add beaten eggs, buttermilk, and vanilla. Stir. Do not beat! Pour in sprayed 9x13 dish. Bake at 400 degrees for 20 minutes. Make icing while cake bakes. Melt margarine, chocolate chips, cocoa (or 6 oz. chips). Add confectioners sugar, vanilla, and milk. Pour over hot cake : )

*My aunt made this every Thanksgiving and Christmas : )

Chocolate Pudding Cake

1 1/2 c. sugar
2 c. SR flour
4 T. cocoa
1 c. milk
4 T. margarine, melted
2 t. vanilla

Topping:

1 c. sugar
1 c. brown sugar
1/2 c. cocoa

Mix sugar, flour, and cocoa. Add milk, margarine, and vanilla. Stir well. Pour in sprayed 9x13 pan. Combine topping ingredients and sprinkle over cake mixture. Pour 3 1/2 c. water over cake and topping. Bake at 350 degrees for 45 minutes. Yum!

Cream Caramel Candy

2 c. sugar
1 c. cream
1 T. butter

Stir all ingredients over quick heat until sugar is dissolved. Stir and cook slowly until soft ball stage is reached (238 degrees). Remove from heat and cool. Beat until creamy. Pour into oiled platter. Cut into squares.

*This is my grandmother's recipe. I've never made it, but I remember eating them : )

7-Minute Icing

2 egg whites
1 1/2 c. sugar
5 T. water
1/4 t. cream of tartar
1 1/2 t. light corn syrup

In top of double boiler, place 2 unbeaten egg whites, sugar, water, tartar, and syrup. Place top of double boiler on top of rapidly boiling water. Beat constantly for 7 minutes. Remove from heat. Add flavoring if desired. Beat until ready to spread on prepared cake.

Chocolate Trifle

1 large box fudge brownie Mix, prepared
2, 3 oz. pkgs instant chocolate pudding, prepared
16 oz. whipped topping, thawed
1 pkg. Heath Bits of Brickle

After making brownies, allow to cool. Make layers in large clear bowl as follows:
First Layer: crumble 1/3 of brownies in bottom.
Second Layer: Spoon 1/3 of pudding on brownies
Third Layer: Spoon 1/3 of whipped topping on pudding.
Fourth Layer: Sprinkle 1/3 of Heath chips on top of topping.
Repeat layers in the same order as before. Refrigerate.

*Best if made one day ahead : )

Joan's Scottish Trifle

1 sponge cake*
1 small box instant vanilla pudding, prepared
1 small box strawberry jello, prepared, not congealed
2 bananas, sliced
15 1/2 oz. can sliced peaches, drained
15 1/2 oz, can chunk pineapple, drained
8 oz. carton whipped topping, thawed
sprinkles

Crumble sponge cake in bottom of large clear glass bowl. Pour jello over cake and congeal. Add pudding over jello. Add fruit in this order: bananas, peaches, pineapple. Cover with whipped topping. Garnish with sprinkles. Allow to set 12 hours before serving.

*Use 6 twinkies if sponge cake cannot be found. Do not use angel food cake or pound cake.

Grandma Loudermilk's Chocolate Gravy

1 c. sugar
2-3 T. cocoa
1 T. flour
3/4 c. milk
1 T. margarine
1 t. vanilla

Combine sugar, cocoa, and flour. Mix well. Pour in saucepan. Add milk and margarine. Cook over low heat, stirring constantly, 10-15 minutes. Remove from heat. Add vanilla before serving over hot biscuits. YUM!

*I had never heard of chocolate gravy before Mark and I started dating, but this was his grandma's recipe and a family favorite : )

Mandarin Orange Cake

1 box butter cake mix
3 eggs
1 stick margarine, melted
11 oz. can mandarin oranges, undrained (I use no sugar added)
8 oz. whipped topping, thawed
3 oz. pkg. instant vanilla pudding mix (I use sugar free)
20 oz. can crushed pineapple, undrained (I use no sugar added)

Combine cake mix, eggs, and margarine. Beat in oranges and juice. Bake according to cake mix directions. Let cool. Combine pineapple, including juice, with pudding mix. Add whipped topping. Spread over cooled cake.

Pineapple Dessert

20 oz. can crushed pineapple
1 c. coconut
1 box yellow cake mix*
1 stick margarine
1 c. chopped pecans

Place undrained pineapple in pan. Add coconut and spread evenly. Spread dry cake mix over top. Cut margarine in slices and dot over cake. Sprinkle nuts over top. Bake at 350 degrees until lightly browned. (25-30 minutes)

*cake mixes used to be 18 oz, but now they are 15 oz. Add another 2/3 c. cake mix to batter so recipe will turn out right.

Cinnamon Christmas Ornaments

1/2 c. cinnamon
1/4 c. applesauce
1 T. Elmers glue

Combine all ingredients together. Roll out onto pan. Cut with cutters.Make a hole at the top with a straw, for the ribbon. Air dry or place in low oven for several hours. Makes 10-12 small 2" ornaments.

*DO NOT EAT!

*hang on Christmas Tree for a nice air refreshner/ornament : )

Christmas Balls

12 oz. vanilla wafers, finely crushed
1 can Eaglebrand milk
1 c. raisins
4 oz. candied cherries, quartered
1 c. chopped pecans
coconut

Pour Eaglebrand milk over crushed wafers. Stir. Let set 1/2 hour. Mix in cherries, raisins, and nuts. Batter will be very stiff. Roll into balls. Roll in coconut. Store in covered tin in refrigerator.

Valentine Lollipops

unwrapped mini candy canes
white almond bark, melted
decorating sugar or sprinkles
lollipop sticks

Place candy canes facing each other on wax paper covered cookie sheet. Place in oven at 235 degrees for 10 minutes. Immediately insert lollipop stick and pinch melted candy cane together. Fill in space with almond bark and add sprinkles or sugar, if desired. Set in refrigerator. When set, wrap in plastic wrap and tie with ribbon.

*These make cure treats for valentine give-a-ways : )

Chocolate Covered Cherries

1 lb. box confectioners sugar
1 stick margarine, softened
2-3 T. milk
maraschino cherries, dried off
melted chocolate almond bark

Combine sugar, margarine, and milk. Chill. Roll on balls around cherries. Dip in chocolate. Refrigerate to set. Store in covered container in refrigerator.

*These are nice for cookie/candy exchanges.

Reindeer Treats

1 bag large twisty pretzels (chip section of store)
stick pretzels, broken in half
white almond bark, melted
red and green m&m's

Place wax paper on cookie sheet. Place twisty pretzels in single layer. Fill all open spaces with melted almond bark. Place 2 half sticks at top for antlers (near the rounded part). Repeat on other side. Place 2 green m&m's for eyes, and 1 red m&m for nose in other spaces. Place in refrigerator to set. Store at room temperature.

*These make cute treats for Christmas parties or holiday receptions : )

Eggnog Bread

2 eggs
1 c. sugar/splenda
1 c. eggnog
1/2 c. margarine, melted
2 t. rum extract
1 t. vanilla extract
2 1/4 c. SR flour
1/4 t. nutmeg
3/4 c. confectioners sugar
3/4-1 c. maraschino cherries, halved
a little eggnog

Beat eggs in a large bowl. Add sugar/splenda, eggnog, margarine, and extracts. Blend well. Add remaining ingredients, except confectioners sugar, and stir until moist. Pour into sprayed loaf pan. Bake at 350 degrees for 45-50 minutes. Combine confectioners sugar and a little eggnog to make a glaze. Stir together and drizzle over warm bread. Yum!

Mom's Boiled Custard

1/2 gallon whole milk
1 3/4 c. sugar
6 whole eggs
vanilla, to taste

Beat eggs, milk, and sugar well. Cook in double boiler until good and hot or longer if you want it thick, stir constantly. Add vanilla to taste. Serve over vanilla ice cream.

OR:

Pour part of mixture in medium size microwave safe bowl. Cook on high 10-15 minutes. Check and stir. It should be sort of thick. Pour into container to cool. Continue to cook the rest of the mixture the same way. Use a mixer to beat out the lumps. When cool, put in refrigerator. Serve in a large (punch) bowl with vanilla ice cream.

Wassail

1 gallon apple cider
1 1/3-2 c. splenda/sugar
6 T. lemon juice
2 c. orange juice
1 c. pineapple juice

place these in cheesecloth and tie closed:
6 long cinnamon sticks
48 whole cloves
3 t. whole allspice

1-2 oranges, sliced
1 lemon, sliced

In large saucepan, over medium heat, bring all ingredients, except fruit, to a boil. Simmer 30 minutes. Float fruit on top while simmering. Keeps well over low heat for several hours. Serve warm. Makes 25 cups.

*The house smells wonderful while this is simmering : )

Mexican Wedding Cookies

1 c. margarine
1/2 c. powdered sugar
1 1/2 t. vanilla
2 c. SR flour
1 c. old fashioned oatmeal, not instant

Beat margarine until creamy. Gradually beat in powdered sugar, vanilla, and flour. When blended together, stir in oats. Shape into 1" balls and place in ungreased cookie sheets, 2" apart. Flatten with fingers, if desired. Bake at 350 degrees for 18-22 minutes, or until golden brown. Roll in confectioners sugar while still warm. Makes 2 1/2-3 dozen cookies.

Pecan Roll-ups

1 c. margarine, softened
8 oz. cream cheese, softened
2 c. SR flour
2 c. pecan halves
1 c. confectioners sugar

Beat margarine and cream cheese until light and fluffy. Gradually add flour to margarine mixture. Mix well. Cover and refrigerate 1-2 hours. Divide dough in half. On a lightly floured surface, roll out 1 portion into 18x8 rectangle. Cut widthwise into 6 3" sections. Cut each section into 3x1" strips. Roll each strip around a pecan half. Place 1" apart on ungreased cookie sheet. Repeat. Bake at 350 degrees for 12-15 minutes or until bottoms are lightly browned. Cool completely. Roll in confectioners sugar. Store in airtight containers or freeze for up to 3 months. Makes 8 dozen.

Buckeyes

2 c. creamy peanut butter
1 stick margarine, melted
3 c. confectioners sugar
6 oz. chocolate chips

Combine peanut butter, margarine and confectioners sugar. Mix well. Chill. Form into walnut size balls. Melt chocolate chips in microwave. Dip balls into chocolate to coat. Place on wax paper. Refrigerate until firm.

Ziploc Homemade Ice Cream (without a machine)

1/2 c. milk
1/4 t. vanilla
ice
1 gallon size ziploc bag
1 T. sugar
rock salt
1 pt. size ziploc bag
m & m's, chocolate chips, etc...

Fill gallon size bag 1/2 full with ice. Add 6 T. rock salt to ice. Place milk, vanilla, and sugar in pt. size bag and seal. Place the small bag inside the large bag and seal. Shake for 5-10 minutes, using a tossing motion from hand to hand. Mixture will become hard like ice cream. Add candy, chips, etc...if desired.

*This recipe is so easy--children can make it all by themselves : )

**Eat right out of bag with a spoon : )

Chocolate Mint Kiss Cookies

1/2 c. margarine, softened
1/2 c. butter flavor crisco
1 1/2 c, sugar/splenda
2 eggs
1 3/4 c. SR flour
1/2 c. cocoa
1 pkg. hershey's candy cane kisses, chopped,or mint chips
1/2 c. sugar/splenda, for rolling

Preheat oven to 375 degrees. Cream together: margarine, crisco, and sugar/splenda. Add eggs. Mix well. Add flour and cocoa. Blend well. Stir in candy pieces or chips. Roll dough into 1 1/2"balls. Roll in sugar and place on cookie sheet. Flatten slightly with bottom of glass. Bake for 10 minutes or until tops start to crack.

Gingerbread Men

1/2 c. margarine
1/2 c. sugar/splenda
1/2 c. molasses
1 egg yolk
1/2 t. ground nutmeg
2 c. SR flour
1/2 t. cinnamon
1 t. ground cloves
1 t. ginger

Cream margarine and sugar/splenda until smooth. Stir in molasses ans egg yolk. Combine flour, cloves, cinnamon, ginger, and nutmeg. Blend into molasses mixture until smooth. Cover. Chill for 1 hour. Preheat oven to 350 degrees. On a lightly floured surface, roll dough out to 1/4" thickness. Cut into desired shapes with cookie cutters. Place cookies 2" apart on parchment paper lined cookie sheets. Bake 8-10 minutes until firm. Frost and decorate as desired when cool.

Red Velvet Cake & White Icing

2 c. sugar
2 eggs
1 T. cocoa
1 t. vanilla
2 oz. red food coloring
white icing (recipe below)
1 c. margarine
1 T. vinegar
2 1/2 c. SR flour
1 c. buttermilk

Cream sugar and margarine together. Add eggs. Beat until fluffy. Make a paste from cocoa and vinegar. Add to margarine mixture. Add buttermilk to flour. Add vanilla and red food coloring. Combine all ingredients. Pour into 3 sprayed cake pans. Bake at 350 degrees for 25-30 minutes. Cool. Remove from pans to cool completely. Frost with white icing.

White Icing:

1/4 c. flour
1/2 c. crisco
1 c. sugar
1 c. milk
1 stick margarine
1 t. vanilla

Cook flour and milk over low heat until a smooth paste forms. Let cool. Cream crisco, margarine, sugar, and vanilla. Beat until fluffy. Add paste. Beat several minutes. This will be very fluffy. Place 1 cake on serving plate. Spread white icing on top and sides. Add second cake and ice. Add final cake. Frost with icing, making sure to cover all areas of cake. YUM!

Halloween Punch

1 envelope grape koolaid
1 envelope orange koolaid
3 qts. cold water
green colored water
1 liter gingerale, chilled
2 c. splenda/sugar
Disposable clear food prep type gloves, do not use latex with powder inside

Place colored water in plastic glove. Tie end closed. Place in freezer. Combine koolaids, splenda/sugar, and water. When ready to serve, add gingerale to koolaid mixture in large serving/punch bowl. Remove frozen glove from freezer. Dip glove in warm water for 1 minute. Peel off glove. Place frozen hand in punch.

Easy Chocolate Truffles

6-12 oz. pkg chocolate chips (depending on how chocolaty you want them), melted
8 oz. cream cheese, softened
white or dark chocolate almond bark, for dipping

Whip cream cheese. Drizzle melted chocolate in, until desired amount reached. Mix well. Set in refrigerator for 1 hour. Shape into balls and place on wax paper covered cookie sheets. Refrigerate until firm. Melt almond bark as directed. Dip and coat balls in almond bark. Add sprinkles if desired. Place back on wax paper in refrigerator to set.

Makes a great cookie/candy exchange : )

Chocolate Delight

1 1/2 c. graham cracker or oreo crumbs
1/3 c. margarine, softened
3 c. + 2 T. milk
large instant chocolate pudding mix (I use sugar free)
large instant vanilla pudding mix (I use sugar free)
3 c. milk
1/2 c. sugar/splenda, divided
8 oz. cream cheese, softened
16 oz. whipped topping, thawed, divided
mini chocolate chips, toffee bits, candy corn etc.. (optional)
chopped pecans, optional

Combine crumbs, 1/4 c. sugar/splenda, and margarine. Press into bottom of 9x13 dish. Blend cream cheese, 1/4 c. sugar, 2 T. milk, and 8 oz whipped topping. Spread over crust. Combine chocolate pudding with 3 c. milk (or as directed on box). Spread over cream cheese layer. Combine vanilla pudding and 3 c. milk (or as directed). Spread over chocolate layer. Spread remaining whipped topping over top. Sprinkle with chips and nuts. Cover and chill until ready to serve.YUM!

*This recipe can also be made in 2 graham cracker crusts instead of 9x13 dish.

**May also make as Pumpkin instead of Chocolate. I used 2, (3.4 oz) pumpkin spice instant pudding mix instead of chocolate & vanilla. Combined with 2 3/4 c. milk. Covered with cool whip and garnished with Toffee bits & candy corn.

***I have also made the pumpkin delight with 1 pumpkin spice pudding mix and 1 can pure pumpkin for a less sweet taste.

picture: side view of chocolate delight

Memaw's Forgotten Cookies

2 egg whites, at room temperature
2/3 c. sugar
pinch of salt
1 t. vanilla
1 c. chocolate chips or butterscotch chips
1 c. chopped pecans, optional

Beat egg whites to peak. Gradually add sugar and continue beating until stiff. Add salt and vanilla. Mix well. Fold in nuts and chips. Preheat oven to 350 degrees. Drop by teaspoonfuls onto lightly greased cookie sheet. Place cookies in oven and immediately turn oven off. Leave cookies in closed oven overnight, or at least 8 hours. Makes about 25 cookies.

*Egg whites will not peak if it has been raining or of it is humid outside. UPDATE: I heard today (3/25/16) that if you added cornstarch to the meringue it would absorb the moisture on a rainy or humid day :)

**Notice I said these were Memaw's cookies---I have never been able to make them, as I can't make meringue either :( ...UPDATE: I finally made these cookies and they turned out just like mom's!! The secret to making meringue is to beat the egg whites on the highest setting until they peak. (about 5 minutes) Another tip is to chill the beaters and the bowl for 15 minutes before using.

Pictures are: after peaking, stirring in chips; on cookie sheet, ready for oven; and after waiting 8 hrs--YUM!

Crockpot Fudge

2 1/2 c. chocolate chips
1 c. milk
1/4 c. honey
dash of salt
1 t. vanilla

Combine chocolate chips, milk, honey, and salt. Place in sprayed crockpot. Cover and cook on low  2 hours without stirring. Do not remove lid. After 2 hours turn slow cooker off, remove lid, add vanilla and stir all ingredients. Allow to cool, uncovered, until fudge has reached room temperature...approximately 1 hour. Using a large spoon, stir vigorously 5-10 minutes, until it loses some of its gloss. Lightly spray 1 quart dish. Pour fudge into dish. Cover. Refrigerate 4 hours until firm. Cut into 30 pieces.

Aunt Becky's Microwave Fudge

1 stick margarine
1 box confectioners sugar
1/2 c. cocoa
1/4 c. milk
1 t. vanilla

Combine all ingredients, except for vanilla, really well. Place in microwave. Cook on high 2 minutes 45 seconds. Add vanilla and stir. Pour in buttered dish. Chill for 30 minutes. Cut into squares.

*Mom mixed this up in a pyrex dish, placing the margarine on top, then placed it in a 400 degree oven, for 5 minutes. She then beat all the ingredients until smooth and poured it into a greased pan and placed in the refrigerator to set.

Lemon Burst Cake Mix Cookies

1 box lemon cake mix*
8 oz. whipped topping
1 egg
1/3 c. confectioners sugar

Preheat oven to 350 degrees. Beat whipped topping, egg, and cake mix until well blended. Dough will be thick and sticky. Drop by teaspoonfuls into powdered sugar and roll to coat. Place on parchment paper lined cookie sheet and bake 10-12 minutes.

*strawberry and orange cake mix may also be used

Bread Pudding

2 c. sugar
5 eggs, beaten
2 c. milk
2 t. vanilla
3 c. cubed Italian bread, allow to stale overnight
1/2 c. packed light brown sugar
1/2 stick margarine, softened
1 c. chopped pecans

Sauce:

1 c. sugar
1 stick margarine, melted
1 egg, beaten
2 t. vanilla

Preheat oven to 350 degrees. Spray 9x13 pan. Combine first 3 ingredients in bowl. Add vanilla. Pour over cubed bread. Let stand 10 minutes. Mix brown sugar, margarine, and pecans. Pour bread mixture in pan. Sprinkle brown sugar mixture over top. Bake 35-45 minutes until set. Remove from oven. Combine sauce ingredients in saucepan over medium heat. Pour over bread pudding. Serve warm.

Dutch Apple Pie

7-10 apples, sliced
1/2 c. splenda/sugar
1/2 t. cinnamon
1/8 t. cloves, ground
1/2 c. raisins, optional
1/2 c. walnuts, chopped, optional
deep dish pie shell

Topping:
3/4 c. flour
1/2 c. splenda/sugar
1 stick margarine/butter

Place pie shell on cookie sheet. Place apples in unbaked deep dish pie shell. Combine sugar, cinnamon, & cloves. Sprinkle over apples. Sprinkle 1 T. water over top. Combine crumb topping ingredients by cutting the margarine into the flour and sugar with a fork. Sprinkle over top of pie. Bake at 400 degrees for 40-45 minutes. If pie begins to brown too quickly, cover lightly with foil and continue baking.

*Serve warm with vanilla ice cream : )

Grandmother's Fruit Cobbler

1 c. SR flour
1 c. splenda/sugar
1 c. milk
1 stick margarine, melted
1 large can fruit, drained, not pie filling

Heat oven to 350 degrees. Place margarine in bottom of pyrex dish or cast iron pan. Combine flour, sugar, and milk. Pour in pan. Pour fruit on top. Spread evenly. Bake 40-45 minutes. Batter will form crust on top of cobbler. Serve warm with ice cream. YUM!

Memaw's Chocolate Pies

4 egg yolks, reserve whites (for meringue)
1 c. sugar
2 T. flour
6 T. cocoa
1 can evaporated  milk**
1 c. sugar
1 t. vanilla
2 pastry pie shells, or 1 deep dish

Meringue
4 egg whites (at room temperature)
8 T. sugar (for meringue)
cream of tartar, optional (for meringue)

Preheat oven to 500 degrees. Combine all ingredients together in order listed. (Except meringue ingredients) Place unbaked pie shells on cookie sheet. Pour mixture into unbaked pie shells. Place in oven. Reduce heat to 350 degrees. Bake 20 minutes. (My pies were still soupy after 20 minutes and didn't set up any after cooling. I cooked 1 in a deep dish shell for 40 minutes the next time and they were perfect! I didn't add meringue.) Leave oven on for browning meringue.

Meringue
4 egg whites, beaten
sugar, to taste (usually 2 T. per egg, so 8 T.)
cream of tartar, 1/8 t. per egg white***

Beat egg whites on high until they start to foam. Add cream of tartar, if desired. When the mixture starts to thicken, add sugar one spoonful at a time. Place on pies. Turn oven off. Leave in oven until lightly brown.(My meringue never did peak the day I made these pies, even after adding the cream of tartar. It was a rainy day, so that may have affected them.)

*If you don't want meringue, leave pies in oven, turned off, 6-7 minutes longer. This makes a firmer pie.

**Mom said probably a 12oz can, they didn't have the smaller cans when she made them years ago. She got this recipe years ago from her friend,  Katherine Hines. I remember playing with her son, Denny.

***My cousin adds cream of tartar to her meringue to make it stiff, but mom didn't. I've also heard you can add cornstarch to the meringue to absorb the moisture when it is a rainy or humid day.

Pies looked good, but were runny. Everyone said they tasted good too. I think meringue was invented to cover up mistakes on pies (like the lopsided one above! Apparently the cookie sheet was warped because it didn't cook even)

Next attempt was much better ( I cooked it for 40 minutes)

Apricot Nectar Cake

1 lemon cake mix*, not Duncan Hines
4 eggs
1/2 c. oil
1 1/2 c. confectioners sugar
1/2 c. sugar/splenda
1 c. Apricot Nectar juice
juice of 2 lemons

Combine cake mix, eggs, oil, sugar/splenda, and apricot nectar. Pour in sprayed bundt or angel food cake pan. Bake at 350 degrees for 50 minutes. Cool 10 minutes. Invert onto plate.

Combine confectioners sugar and lemon juice for glaze. May also use more apricot nectar juice in glaze. Drizzle over hot cake. YUM!

*Cake mixes used to be 18 oz. If you are using a cake mix that is 15 oz. you will need to add an additional 2/3 c. yellow cake mix for it to come out right.

Granny Gill's Coconut Cake

1 yellow or white cake mix*, prepared in 9x13 pan
14 oz. Eaglebrand milk**
16 oz. whipped topping, thawed
coconut
coconut flavoring***

Using a toothpick or end of wooden spoon, poke holes all over warm cake. Pour Eaglebrand milk over top. Spread to allow to drain inside cake. Allow cake to cool completely. Spread whipped topping on top. Sprinkle coconut on top. Store in refrigerator. Stays moist :) 

*Cake mixes used to be 18 oz. but now they are 15 oz.  Add 2/3 c. yellow or white cake mix to make up the difference, so cake will turn out right.

**Evaporated milk can be used instead for a less sweet cake.

***I added 1 T. coconut flavoring to the cake batter before baking it. May also add 1 c. coconut to cake batter before baking if desired.

My Grandmother's Chess Pie

6 eggs
3 c. sugar
1 stick margarine or butter, melted
2 t. vanilla
2 t. vinegar
2 T. flour, plain
2 T. cornmeal
3 regular unbaked pie shells, or 2 deep dish pie shells

Combine all ingredients thoroughly. Place pie shells on covered cookie sheet. Pour mixture into crusts. Bake at 325 degrees for 40 minutes, turn oven off, and leave pie in oven another 10-15 minutes. Pie is done when knife inserted in center comes out clean or pie is no longer jiggly. Makes its own top crust. Cool completely (at least 2 hours) before cutting. YUM!!

*weather may affect how this pie comes out

**Another variation: (found after mom passed away)
2 c. sugar
4 eggs
1 t. cornmeal
2 T. flour, plain
1 t. vanilla
3/4 c. milk
1/2-3/4 stick margarine, melted
1 deep dish pastry pie shell or 2 small pie shells, unbaked

Combine sugar, eggs, meal, flour, and vanilla. Add margarine. Add milk. Place pie shell(s) on covered cookie sheet and pour mixture inside. Bake 10 minutes on 400 and then reduce temperature to 300-325 and bake another 45 minutes.

Ooie Gooie Chewy Bars

4 eggs
2 c. Bisquick ( I use reduce fat)
1 lb. dark brown sugar
1 c. margarine
2 c. chopped pecans, optional
6 oz. butterscotch chips, optional

Preheat oven to 350 degrees. Combine all ingredients. Pour in sprayed 9x13 dish. Bake 25-30 minutes. Do not over bake!! Cut into 2 1/2" squares when cooled.

Dump Cake

1 white or yellow cake mix
2 cans pie filling, any flavor, I use lite or no sugar added
1 c. chopped pecans, optional
20 oz. can crushed pineapple
2 sticks margarine

Place pineapple with juice in bottom of 9x13 pan. Place pie filling on top of pineapple, spreading evenly, do not mix. Make sure all limps are out of cake mix by mashing while still in plastic package. Pour on top of pie filling. Spread evenly. Slice margarine evenly over cake mix. Spread nuts on top of margarine. Bake at 350 degrees for 25-35 minutes. Serve warm with ice cream : )

Carrot Cake with Cream Cheese Icing

2 c. SR flour
1 t. cinnamon
1 1/2 c. oil
8 oz. crushed pineapple, drained, reserve juice
3/4 c. raisins
1 box confectioners sugar
1 t. vanilla
8 oz. cream cheese, softened
2 c. splenda/sugar
4 eggs, slightly beaten
3 c. shredded carrots, or 6, 4 oz. jars carrot baby food
1 c. chopped pecans, optional
1 stick margarine, softened
milk

Combine flour, splenda/sugar, and cinnamon together. Add eggs, oil, carrots, pineapple, raisins, and nuts. Spray 9x13 pan. Bake at 350 degrees for 45-55 minutes. Remove from oven. Cool 10 minutes. Invert onto serving board or leave in pan if desired. Combine confectioners sugar, margarine, vanilla, cream cheese and reserved juice. Add a little milk if needed for a spreadable consistency. Spread on cooled cake. YUM!

*another good icing is:
8 T. butter, room temperature
6 oz. cream cheese, softened
1/2 t. vanilla
2 1/2 c. confectioners sugar
1 t. cinnamon or pumpkin pie spice

Combine until fluffy with electric mixer. Spread on cooled cake. YUMMY!!

*icing will look more professional, if a thin layer is applied first, allowed to dry, and then adding second layer of icing.

Pink Lemonade Muffins

1 1/2 c. SR flour
1/4 c. splenda/sugar
1 egg, beaten
6 oz. can frozen pink lemonade concentrate, thawed
1/4 c. milk
1/3 c. oil
1/2 c. chopped pecans, optional

Preheat oven to 375 degrees. Combine dry ingredients. In another bowl, combine 1/2 c. lemonade, egg, milk, and oil. Add dry mixture and stir in nuts. Prepare muffin tins by spraying or using cupcake liners. Fill 2/3 full with batter. Bake for 15-20 minutes. Remove from oven and immediately brush on remaining lemonade. Sprinkle with confectioners sugar, if desired : )

Chocolate Chip Brownies

2 c. SR flour
2 c. brown sugar
1 T. hot water
6 oz. chocolate chips

1 1/2 sticks margarine/butter
2 eggs, beaten
1 t. vanilla
1/3 c. cocoa

Melt margarine in pan. Remove from burner. Add brown sugar, eggs, cocoa, flour, and vanilla. Stir well. Add hot water. Spread batter in sprayed 9x13 pan. Sprinkle chocolate chips on top. Bake at 350 degrees for 23-25 minutes, until done. Do Not Overbake! Cool. Cut into squares. (Using a plastic knife to cut the brownies, while they are still hot, will prevent them from tearing.) These brownies are nice and chewy.

*Omit cocoa and use white chocolate chips for blonde brownies : )

Chesscake Squares

1 yellow cake mix*
4 eggs
16 oz. box confectioners sugar (1 box = 3 c.)
8 oz. cream cheese, softened
1 stick margarine, softened

1/2 t. vanilla

Combine dry cake mix, margarine, and 1 egg. Mixture will be like dough. Pat into ungreased 9x13 pan. Beat cream cheese. Add remaining eggs, one at a time, beating well after each. Add sugar and vanilla. Beat well. Pour over crust. Bake at 350 degrees for 45 minutes. Cool before cutting.

*Cake mixes used to be 18oz, but most are now 15oz. Add 2/3 c. yellow cake mix to make up the difference so recipe will come out right.

**Can also be made with chocolate cake mix for a two tone look (shown below)

Snickerdoodles

2 T. splenda/sugar
2 eggs
3/4 c. margarine, softened (3/4 c. =6 oz. =12 T. = 1 1/2 sticks)
1 box French vanilla cake mix
1/2 t. cinnamon
1 t. water
1 t. vanilla
pecans, optional

Preheat oven to 375 degrees. Combine splenda/sugar and cinnamon. Set aside. Combine egg whites and water. Beat lightly with fork. Set aside. Combine margarine, egg yolks, and vanilla. Blend in cake mix. Stir until well blended. Roll 1 rounded teaspoonful of dough into ball. Dip 1/2 of ball into egg white mixture, then into cinnamon mixture. Place ball sugar side up on cookie sheet. Press pecan on top. Repeat with remaining dough. Place balls 2" apart on cookie sheet. Bake 9 minutes, or until puffed and edges are brown. Cool 2 minutes.

*Cookie will flatten after removing from oven.

Basic Sugar Cookies

1 c. margarine, softened
1 c. splenda/sugar
1 large egg
1 t. vanilla
3 c. SR flour

Preheat oven to 400 degrees. In large bowl, cream margarine and splenda/sugar. Beat in egg and vanilla. Add flour, 1 c. at a time, mixing well after each addition. Dough will be stiff. Do not chill. Divide into 2 balls. Add flour to keep dough from being too sticky, if needed. Roll dough directly onto cookie sheet, 1/4-1/8" thick. Dip cookie cutters in flour before using. Cut each cookie and pull away excess dough. Reroll scrapes. Bake cookies 10-12 minutes. Let stand 2 minutes before removing with spatula.

*Dipping a cutter in slightly warm oil will give you a cleaner cut.
**Decorate as desired.

Orange Blossoms

1 yellow cake mix
strained juice of two lemons
strained juice of 2 oranges
1 1/2 lbs. confectioners sugar
grated rind of lemons
grated rind of oranges

Mix cake mix as directed, except omit 3 T. water. Drop by teaspoonfuls into sprayed miniature muffin tins. Bake at 375 degrees for 10-12 minutes. Combine remaining ingredients thoroughly. Remove cakes from tins and drop into mixture immediately. When cakes are covered, remove with slotted spoon and place on wax paper to dry. Makes 4-5 dozen.

*These take some time, but they are melt in your mouth delicious!

Baked Cheesecake

1 yellow cake mix*
2. 8 oz. pkgs. cream cheese, softened
1/2 c. sugar
1 1/2 c. milk
3 T. lemon juice
2 T. oil
4 eggs
3 t. vanilla
pie filling, any flavor

Preheat oven to 300 degrees. Reserve 1 c. dry cake mix. Combine remaining cake mix, 1 egg, and oil. Press over bottom and up sides of sprayed 9x13 dish. Blend cream cheese and sugar. Add 3 eggs and reserved cake mix. Beat 1 minute at medium speed. At low speed, slowly add milk and flavorings. Mix until smooth. Pour over crust. Bake at 45-55 minutes until center is firm. Let cool. Spread pie filling over top. Cover and store in refrigerator. Serve chilled.

*Cake mixes used to be 18 oz. but now they are 15 oz. To make up the difference add an additional 2/3 c. yellow or white cake mix to the recipe.

**I have also made this with gluten free cake mixes. Will have to use two boxes of cake mix to cover the bottom of the dish for the crust. I had to add some water to the crust batter as it was too powdery and dry. It also had to cook a little longer than usual. But still tasted good.

Easy Chocolate Chip Cookies

1 cake mix*
12 oz. pkg. chocolate chips**
2 eggs
2/3 c. oil

Mix all ingredients together. Drop by teaspoonfuls onto parchment paper lined cookie sheets. Bake at 325 degrees for 8-10 minutes. Cool.

*May use any flavor cake mix
**May use any complimentary chips
***May also be made in a sprayed muffin tin. Place 1 T. batter in tins and bake as directed. Cookies are chewy and uniform in shape. 1 recipe makes 2 dozen. My dad calls these "muffkies".

*possible combinations: lemon cake mix, white chocolate chips, coconut (optional). Spice cake mix, pumkin spice chips or pumpkin spice m&m's. Cherry cake mix and 1 1/2 c. dried cherries. Chocolate cake mix, chopped mint hershey's kisses, or chopped andes mints.  Devil's food cake mix, heath bits, mini m&m's. Yellow cake mix and butterscotch chips. Chocolate or yellow cake mix and peanut butter chips.

Enjoy!

My Grandmother's Tea Cakes

3 c. SR flour
1/4 c. milk
1 egg
1/2 lb. margarine, softened
1 t. vanilla*
2 c. sugar

Preheat oven to 400 degrees. Sift flour. Work in margarine. Add other ingredients. Blend thoroughly. Roll and cut out. Bake 5-6 minutes.

*you can change the flavor of the tea cakes by substituting almond, lemon, coconut, etc...for the vanilla

Ms. Merry's Biscuits

4 c. SR flour
1 T. sugar
2 c. buttermilk
2 T. baking powder
2/3 c. shortening
1 stick margarine, melted

Mix together all ingredients except margarine. Roll out and cut. Pour 1/2 of melted margarine in bottom of pan. Place biscuits on top. Pour the rest of the margarine on top of the biscuits. Bake at 375 degrees until brown.

*Don't overwork dough. It causes heavy biscuits, 2-3 folds should be enough : )

**Tastes like Hardees : )

Broccoli Cornbread

1 box Jiffy corn muffin mix, or just use 1 c. SR cornmeal
3 eggs, beaten
1 stick margarine/butter, melted
1 c. shredded cheddar cheese
8 oz. pkg frozen chopped broccoli, cooked and drained**
1 onion, chopped (optional)
8 oz. sour cream

Combine all ingredients. Pour into sprayed 9x9 dish. Bake at 350 degrees for 35-40 minutes. (This is supposed to be a moist cake-like consistency. Don't overbake or it will be too dry.)

*Recipe may be doubled for 9x13 dish, or made in muffin tins too. I bake in muffin tins for 20-25 minutes, until toothpick comes out clean. I only use 4 eggs for a double recipe.

**I have also added cooked and mashed cauliflower to the recipe. A good way to get kids to eat vegetables.

**Great with soups, chili, salads...

Spoon Bread Rolls

1 egg, beaten
1 pkg yeast
4 c. + 2 T. SR flour
2 c. warm water
1/2 c. splenda/sugar
1 1/2 sticks margarine, melted

Dissolve yeast in water. Add all other ingredients. Stir until well mixed. Spoon into sprayed muffin tins. Bake at 350 degrees for 20 minutes.

*Leftover dough may be covered and kept in refrigerator up to 2 weeks.

Carrot Souffle

2 c. sliced carrots, cooked, drained, and mashed
2 T. flour, sifted
1 t. cinnamon
1 stick margarine, melted
3 eggs, beaten
1 c. splenda/sugar

Blend flour into mashed carrots. Add margarine and eggs. Blend well. Add splenda/sugar and cinnamon.
Pour into sprayed baking dish. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 45 minutes.

*This is my mom's recipe and people often think it is sweet potatoes : )

Homemade Alfredo Sauce

1/2 c. butter
1 c. half and half
8 oz. cream cheese, softened
1 1/2 c. shredded Parmesan cheese
1 T. garlic powder
1 T. pepper
1/2 t. salt

Melt butter in saucepan over medium heat. Add cream cheese. When  melted, add half and half. Stir. Add remaining ingredients. Stir well until blended. Remove from heat. Let stand 15 minutes. Stir often.

*This sauce is easy to make and tastes great over pasta, vegetables, chicken, shrimp, etc...

Quick Fried Rice

3 c. instant rice, cooked
2 T. soy sauce
2 green onions, chopped
1 hard boiled egg, diced

Combine soy sauce with warm rice. Add onions and eggs. Serve with Asian dishes. No Mess!

Cheesy Peas

1 can cream of mushroom soup
1/3 c. milk
1 c. shredded cheddar cheese
1 can green peas, drained
Ritz crackers, crushed
1 t. paprika

Heat soup. Add milk and 1/2 c. cheese. Stir until cheese melts. Pour over peas in sprayed pyrex dish. Sprinkle remaining cheese over peas. Add crushed crackers. Sprinkle with paprika. Bake at 450 degrees for 8-10 minutes.

Skillet Fried Corn

6-8 ears Silver Queen corn, cut kernels and scrape milk into a bowl
up to 1 c. half and half (depending on how milky the corn is)
1-2 T. bacon drippings
salt
pepper

In a skillet, heat drippings on medium high heat. Add corn and fry 5 minutes. Stir frequently. Cut heat to medium and add half and half to make corn soupy. Cook for 20 minutes. Add salt and pepper to taste and serve.

*If you need to fry bacon to get drippings, 2 slices should do.

Hash Brown Casserole

2 lbs. shredded hash browns, defrosted
1/2 c. melted margarine
1 t. salt
1/2 c. chopped onion
8 oz. sour cream
8-10 oz. shredded cheddar cheese
1/4 t. pepper
1 can cream of chicken soup
2 c. crushed corn flakes}optional for topping
1/4 c. melted margarine}optional for topping

Combine potatoes with 1/2 c. melted margarine, salt, & pepper. Add onions, soup, sour cream and cheese. Blend thoroughly. Place in sprayed 9x13 dish. Add topping if desired. Bake at 350 degrees for 45-60 minutes. 

*Add cooked cubed chicken, if desired for a complete meal.

Settler Beans

1 lb. ground chuck
1 small onion, chopped
6 slices bacon
16 oz can pork & beans
16 oz. can butter beans, drained
16 oz. can kidney beans, drained
2/3 c. brown sugar
1/4 c. molasses
1/2 c. ketchup
2 t. prepared mustard

Brown meat, onion, and bacon. Rinse and drain meat. Add remaining ingredients. Stir well. Pour into a 3 qt. casserole dish and bake for 1 hour at 350 degrees.

Seasoned (Crockpot) Green Beans

beef bouillon cubes
fresh or canned cut green beans, drained some

Place green beans in crockpot. For every 2 cans of beans, add 1 bouillon cube. Cook on low 4-5 hours. May be cooked longer. The longer they cook, the better they taste. Delicious!

*dutch potatoes and pearl onions may also be added to crockpot. The potatoes have very thin skin and do not need to be peeled. I put the potatoes on the bottom of the crockpot, then add onions, then beans. No need to add more bouillon cubes than recipe calls for. These were my dad's favorite beans. 

Picture shown: crockpot ham with brown sugar and pineapple, potato salad with cole slaw dressing, dressed eggs, rolls, and green beans.

Au Gratin Potatoes

6-8 medium potatoes
2 c. milk
1 c. shredded cheddar cheese

4 T. flour (I use SR)
2 t. salt
1/2 c. onion, chopped, optional
4 T. margarine

Slice potatoes. Boil in 2 c. water with onion. Add 1 t. salt and cover. In separate pan, melt margarine. Add flour and remaining salt. Gradually add milk. Cook until mixture thickens. Add cheese. Drain potatoes. Place in sprayed 9x13 dish. Pour cheese mixture over top. Bake at 400 degrees for 20 minutes or until brown and bubbly.

*1 c. chopped ham may be added for an entree : )

Sweet Potato Casserole

4-6 sweet potatoes
1/4 c. splenda/sugar
1 stick margarine
3/4 stick margarine, melted
1 c. chopped pecans or walnuts, I prefer pecans
mini marshmallows
1 t. vanilla
2 eggs
1/3 c. SR flour
1 c. raisins
3/4 c. brown sugar (or blend)

Boil and drain potatoes with skins on. (That's where the vitamins are) Remove skins by pulling off, they should come off easily. Mash. Add splenda/sugar, margarine, vanilla, and eggs. Place in sprayed 9x13 dish. Add layer of raisins on top. Combine brown sugar, melted margarine, and flour. Spread over raisins. Add layer of pecans. Bake at 350 degrees for 15 minutes. Add layer of marshmallows and bake an additional 5 minutes until lightly browned. YUMMY!

*This is one of my favorite recipes to make at Thanksgiving/Christmas. My mother in law has been known to eat them cold from the refrigerator the next day~~

**I just recently learned that this can also be made in the crockpot.
Place liner in crockpot, add raw sweet potatoes that have been peeled and cut in cubes. In a bowl, add together all other ingredients except marshmallows, raisins, and pecans. Pour over sweet potatoes. Cover and cook on low for 6-8 hours until sweet potatoes are fork tender. Remove lid and mash potatoes. (If the peelings were left on before cooking they should easily peel away now.) Sprinkle with miniature marshmallows and raisins. Cover and cook another 10-15 minutes until melted and soft. Sprinkle with pecans before serving. 

Dressing and Giblet Gravy

1 pan cornbread
1/2 c. chopped onion, can use dried onion
1 c. chopped celery, I use sliced water chestnuts
1 t. salt
giblet juice
1/4 t. pepper
1/2 t. sage
1 egg
8 oz. Pepperidge Farm Herb stuffing

Brown onion and celery in skillet. Crumble cornbread in large bowl. Add all other ingredients, except giblet juice. Pour in giblet juice and mix well. (Add some chicken broth, if needed~~depending on how moist you want it, and to keep it from drying out as much when baked) Using a spoon or ice cream scoop, place mounds in 9x13 sprayed dish. Bake at 350 degrees until well done.

Giblet Gravy:

Giblets: liver, gizzard, neck
flour
milk
2 hard boiled eggs, sliced
water
seasonings

Boil giblets in water until well done. Slice and place back in water. Place flour, mixed with a little milk, in giblets. Add eggs to gravy. Season to taste. Serve over dressing.

Have been making this every year for Thanksgiving/Christmas for a long time : )

Hot Pineapple Casserole

2 large cans chunk, crushed, or tidbit pineapple, drained, reserve juice
2 c. grated cheddar cheese
1 stick margarine, melted
1 c. splenda/sugar
5 T. flour
1 c. crushed Ritz crackers

Spray 9x13 dish. Pour in pineapple. Combine flour, splenda/sugar, and pineapple juice. Pour over pineapple. Add cheese. Sprinkle crackers over top. Pour margarine over all ingredients. Bake at 350 degrees for 25 minutes. Serve hot.

*Cheese will not melt into casserole

Poppy Seed Chicken

8 chicken thighs (I use breasts)
1 can cream of chicken soup
1 can cream of mushroom soup
10 oz. sour cream
2 oz. margarine, melted
crushed crackers (I use Ritz)
poppy seeds

Cook chicken and cut into bite size pieces. Combine soups and sour cream. Pour over chicken in sprayed 9x13 dish. Top with crackers. Sprinkle poppy seeds on top. Pour melted margarine over top. Bake at 350 degrees for 15-20 minutes, until heated through.

*Do not eat this the day before a blood test. The poppy seeds can cause you to test positive for drug use.

**Sesame seeds can be used instead, if desired

This recipe can also be made in the crockpot. Place chicken in bottom of lined crockpot. Combine soups and sour cream. Pour over chicken. Cook on low for 6 hours, or high for 4 hours. Remove lid and chop or shred chicken. Combine with poppy seeds. Combine butter and crackers. Place chicken mixture in a sprayed 9x13 dish and top with cracker mixture. Bake in 375 oven for 7-10 minutes to crisp the topping.

Beef Stroganoff

1 1/2 lb. beef tips
1 t. salt
1 t. garlic powder, optional
1 can diced tomatoes, drained
1 can sliced mushrooms, drained
2 T. flour
3 T. margarine
egg or wheat noodles, prepared

Combine flour and seasonings. Coat beef tips. Place margarine in skillet. Brown beef tips in heated skillet. Add tomatoes. Stir. Add mushrooms. Cover tightly. Simmer until tender and well done. Stir frequently. Add a little water if needed to prevent sticking. Serve over noodles.

*May add a dollop of sour cream, if desired : )

Stuffed Peppers

6-8 firm green peppers, tops, seeds, and core removed
1 lb. ground chuck or pork, browned with onion, rinsed and drained
1 small onion, chopped, browned with meat
8 oz. kidney beans, rinsed and drained
8 oz. tomato paste
water
1/2 t. salt
2 1/4 c. rice, cooked
1 t. sugar
3/4 t. chili powder
1/4 t. garlic salt
1/3 c. shredded mozzarella cheese

Place small amount of mozzarella cheese in bottom of each pepper. Combine remaining ingredients and spoon inside peppers. Stand peppers in sprayed pyrex dish. Water to cover bottom of dish may be used if desired. I also added 1 beef bouillon cube to the water. Bake at 375 degrees for 35-45 minutes, or until tender. Sprinkle with remaining cheese while hot and serve right away.

*Serve with a tossed salad for a complete meal : )

Crockpot Teriyaki Chicken with Orange Sauce

16 oz. pkg. frozen broccoli, carrots & water chestnuts
2 T. quick cooking tapioca
1 lb. boneless, skinless chicken breasts, cut into 1" pieces
1/4 c. chicken broth
3 T. orange marmalade
2 T. teriyaki sauce
1 t. dry mustard
1/2 t. ginger
2 c. cooked rice, hot

Place vegetables in lined or sprayed crockpot. Sprinkle tapioca over top. Stir. Place chicken on vegetables. Combine broth, marmalade, teriyaki, mustard and ginger. Pour over chicken. Cover. Cook on low 4-5 hours. Serve over hot rice.

My Mom's Italian Beef Stew

1 1/2-2 lbs boneless stew beef**, cubed
1 pkg. instant meat marinade (I used Adolf's original meat marinade/tenderizing mix)
1/3 c. red cooking wine
1/2 t. oregano
6 medium carrots, sliced (I used baby carrots)
12 small potatoes, sliced (I used small Dutch potatoes)
1/3 c. water
1/4 t. rosemary
2 T. tomato paste (I used a 6 oz. can)
6 small onions (I used pearl onions)

Thoroughly blend marinade, water, wine, tomato paste, and spices in Dutch oven. Place meat in mixture and marinate 15 minutes. Turn several times. Add vegetables and cook over low heat. When liquid begins to bubble, reduce heat and simmer 1 1/2-2 hours. If liquid gets too low, add more water.

*I made this in the crockpot recently and it turned out great! Place the carrots, potatoes, and onions on the bottom of a lined crockpot, and add meat mixture on top. Once it's been cooking for a couple of hours, stir items together & occasionally while cooking. Cook on low for 8 hours.

** can substitute cubed chicken breasts or tenderloins for the beef if desired.

1st picture of meat marinade pkg I used (found where chili, taco, etc..mixes are found)

2nd picture: It's done!

Chili Bake

2 T. shortening
1 small onion, chopped
1 green pepper, chopped
1 lb. ground chuck
2 1/2 c. diced tomatoes
1 egg, beaten
3 T. melted shortening
1/2 c. milk
1 can kidney beans, drained and rinsed
2 t. salt
1 1/2 t. chili powder
1/4 t. pepper
1 t. sugar
1 c. SR meal
1/2 c. SR flour

Melt shortening in large skillet. Brown onion, pepper and ground chuck. Drain off 1/2 c. juice from tomatoes. Add tomatoes, beans, and seasonings in skillet. Mix well. Pour into sprayed 9x13 dish. Combine 3 T. melted shortening, milk and egg. Stir in sugar, flour, and cornmeal. Drop by teaspoonfuls onto chili. Bake at 400 degrees for 25 minutes.

*This recipe is my mother and my second mother's : )

Pork Chop Parmesan

3 T. corn meal
1 t. Parmesan cheese
1/2 t. pepper
1/2 t. salt
1 t. basil
1 clove garlic, minced
1/4 t. fennel seeds
4 pork chops*
1 t. oil
3 onions, chopped

Combine cornmeal, parmesan cheese, salt and pepper, and basil. Trim all visible fat from chops. Pat dry. Dredge in corn meal mixture. Heat skillet over medium heat. Add oil. Place chops in skillet and reduce heat to low. Fry chops for 10 minutes on each side. Add remaining ingredients and continue frying anther 10 minutes. Turn as necessary to keep from sticking.

*May use chicken instead of pork

Light and Easy Lemon Chicken

4 boneless, skinless chicken breasts
1 t. tarragon
2 lemons
pepper

Place each beast in the center of a 12" piece of foil. Fold the sides up so the lemon juice doesn't run out. Halve the lemons and squeeze the juice of 1/2 lemon over each breast. Sprinkle each breast with 1/4 t. tarragon and pepper. Fold the foil together and seal well to secure chicken. Place in shallow dish and bake at 350 degrees for 45 minutes.

Chicken Casserole

2 1/2-3 lbs. chicken, boiled (I cook 4 chicken breasts in a crockpot the night before, refrigerate, and chop)
1 stick margarine, melted
8 oz. pkg. Pepperidge Farm herb stuffing mix
1 1/2 c. chicken broth (I use the water I cooked the chicken in)
1 can cream of mushroom soup
1 c. chopped celery (I use sliced water chestnuts)
8 oz. can sliced mushrooms, drained
1 can cream of chicken soup

Melt margarine. Mix with stuffing. Place 1/2 of mixture in bottom of sprayed 9x13 dish. Place chicken, torn in bite size pieces, on top of stuffing. Add mushrooms. Combine soups, mix with 1 c. broth. Pour over chicken and mushrooms. Add layer of celery/water chestnuts. Sprinkle remaining stuffing over top. Pour remaining 1/2 c. chicken broth over top. Bake at 350 degrees for 35 minutes until lightly browned.

Chicken Crescents

2-3 boneless, skinless chicken breasts
1 can cream of chicken soup*
1 c. milk
2 c. shredded cheddar cheese

1 can (8 ct) refrigerated crescent rolls

Cook chicken. Pull apart into bite size pieces. Mix with 1 c. cheese. Unroll and separate crescents from package. Roll chicken mixture into crescent rolls. Place in sprayed dish. Combine soup, milk, and remaining cheese. Pour over rolls. Bake at 375 for 25 minutes, until done. (If you double the recipe you'll need to cook it longer, about 40-45 minutes total, or the crescents will still be doughy). This is one of my daughter's favorites!

*May also substitute cream of mushroom soup

1st picture: all rolled up; 2nd picture: covered with cheese mixture; 3rd picture: right out of the oven; 4th picture: ready to eat!

Marinade for Chicken/Pork

1/2 c. soy sauce
1 T. ground ginger
4 T. honey
2 T. sesame seeds
2 T. minced garlic
1 T. oil
2 T. brown sugar
chicken or chops

Mix all ingredients together. Place chicken or chops in mixture and marinate overnight. Cook on grill the next day as usual.

*We have soaked a pork roast in this and cooked it in our rotisserie oven.

**Don't puncture any kind of meat with a fork when turning. Use tongs instead. Holes in the meat allow juices to escape and meat will be tough.

Baked Spaghetti

1 green pepper, chopped
1 T. margarine
8 oz. can mushrooms, drained

2 t. oregano, or Italian seasoning
12 oz. pkg. spaghetti, cooked and drained
2 c. shredded cheddar cheese, (I have also used 1 c. cheddar and 1 c. mozzarella)
1/4 c. water
1 c. chopped onion
1-2 lb. ground chuck, browned, drained and rinsed, (I like to use 2 pounds)
1/4 c. Parmesan cheese
3.5 oz. can chopped black olives, drained
28 oz. can diced tomatoes, drained, (I use the D.M. brand with basil, garlic, and oregano)
1 can cream of mushroom soup

In large skillet, saute pepper and onion in margarine until tender. Add olives, tomatoes, mushrooms, oregano, and cooked meat. Simmer for 10 minutes. uncovered. Place 1/2 the spaghetti in sprayed 9x13* dish. Pour on 1/2 the vegetable mixture. Sprinkle with cheese. Repeat layers. Combine soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30-35 minutes until heated through.

*This is another family favorite. I make mine in a 10x17 3-qt dish.

1st picture: simmering on the stove; 2nd picture: ready to eat!