Neiman Marcus Cookies

2 c. butter

2 t. soda

**5 c. blended oatmeal

2 c. brown sugar

8 oz. Hershey bar, grated

2 t. baking powder

3 c. chopped nuts

4 c. plain flour

2 c. sugar

24 oz. chocolate chips

1 t. salt

4 eggs

2 t. vanilla

**Measure oatmeal and blend in blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla. Combine flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, grated chocolate and nuts. Roll into balls and place 2" apart on cookie sheet. Bake for 10 minutes at 375. Makes 112 cookies. Recipe may be halved.

Lucille's Peach Pie

baked pie crust

1/4 c. cornstarch

3/4 c. sugar

1/2 pint real cream, whipped

3 large very ripe peaches, peeled and crushed

1/2 t. almond extract

3 large very ripe peaches, peeled and sliced

Combine cornstarch and sugar. Add to crushed peaches. Bring to a boil. Stir. Boil 3-5 minutes. Mixture will be thick. Add almond extract and let cool. Place sliced peaches in cooled pie crust. Pour cooled cooked mixture over raw peaches in crust. Place whipped cream on top. *Blueberries may ne substituted for peaches using 1 box cooked frozen blueberries & 1 box raw frozen blueberries. Any whipped topping may be used. 

Faye's Quick and Easy Lemon Cake

1 box Duncan Hines deluxe lemon cake mix* 

1 c. cold water

1 1/4 c. confectioners sugar

1 T. lemon juice

1 t. finely grated lemon peel

1 pkg. jello lemon instant pudding mix

4 eggs

3/4 c. oil

1/4 c. softened butter

3 T. cream

Place pudding mix in bowl. Add cold water. Blend until it starts to thicken. Add cake mix, eggs, and oil. Beat on medium speed for 5 minutes. Pour into greased. paper lined tube pan. Bake 1 hour at 350. Cool in pan 10 minutes. Turn out onto wire rack to cool. Combine remaining ingredients. Beat until smooth. Add more sugar if necessary to thicken. (This was Faye's husband's favorite cake).

*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.

Jill's No-Bake Lemon Cheesecake

1 c. (approx. 12) graham cracker squares, chopped

3 oz. pkg. lemon gelatin

1 lemon

3 oz. pkg. light cream cheese, softened

8 oz. cool whip, thawed

2 T. margarine, melted

1/2 c. boiling water

16 oz. sour cream

strawberries for garnish

Combine crackers with margarine. Press in bottom of Springform pan. Combine boiling water and gelatin until dissolved. Cut cream cheese into small cubes. Add to hot gelatin. Whisk until dissolved. Zest lemon to equal 1 t. Juice lemon to get 3 T. Combine gelatin mixture, zest, juice, & sour cream. Fold in whipped topping. Pour over crust. Chill until set, approx 30 minutes or overnight until firm. Remove the band from the pan. Take a large knife or spatula and carefully run it under the bottom of the cheesecake to loosen it. Using 2 large spatulas or pancake turners to carefully lift the cheesecake to the serving platter. (If you have difficulty getting the cheesecake off the bottom of the springform pan you can just serve it on it.) Slice strawberries and arrange on top of cheesecake. Yields 12 servings.

Crockpot Scalloped Apples

 6-8 medium-sized apples, your choice

½ c. butter

½ c. brown sugar

½ t. ground cinnamon*

¼ t. ground nutmeg*

⅛ t. salt

1 t. orange zest, optional

½ c. chopped walnuts or pecans, optional

Slice and core the apples. Arrange the apples in a circular design in the slow cooker. In a small pan over on the stove top set to medium high heat, melt the butter. Add the brown sugar, cinnamon, nutmeg, salt, and orange zest. Stir until a sauce forms for about 2 minutes. It's ok if the brown sugar doesn't completely dissolve, the crockpot will take care of it. Pour the butter mixture evenly over the apples Sprinkle nuts over top. Cover and cook on HIGH for 2.5 hours. Serve as a side dish to pork or chicken dishes or serve warm with ice cream and drizzle the sweet buttery sauce over the apples and ice cream. Enjoy!

*or just use 1 t. apple pie spice instead

Originally published on blog in 2019, but something happened to the recipe.

Canned Frosting Tip

1 container frosting, your choice

Whip frosting with a mixer for a few minutes before placing on dessert. The air will cause it to double and you'll be able to frost more cakes/cupcakes with the same amount of frosting. It also cuts down on the amount of sugar and calories per serving because it covers more desserts. 

Donna's Pig Pickin' Cake

1 box golden butter cake mix

11 oz. mandarin oranges

large box vanilla instant pudding

4 eggs

1/2 c. oil

8 oz. cool whip, thawed

20 oz. can crushed pineapple

Combine cake mix, eggs, oil, and oranges, including juice. Mix well and place in 3 round pans (or 1 9x13)Bake 25-30 minutes at 350. Mix together dry pudding and crushed pineapple, including juice. Fold in cool whip. Frost on cake. *Best if made a day ahead and refrigerated overnight.

Lemon Cream Cheese Bites

10 oz. can flaky buttermilk biscuits 

5 oz. can flaky buttermilk biscuits

8 oz. pkg. cream cheese

1 1/2 T. lemon juice

3/4 c. powdered sugar

Separate each biscuit into 3-4 layers. Cut cream cheese into 48 little cubes. Wrap each cube in a biscuit layer. Pinch edges to seal. Place on sprayed baking sheet, just touching. Bake at 400 for 8 minutes, or until brown. Combine sugar and lemon juice. Drizzle over bites.

Peanut Butter Bars

1 1/2 c. graham cracker crumbs

1 c. smooth peanut butter

12 oz. pkg. chocolate chips

1 box confectioners sugar

2 sticks margarine, melted

Mix all ingredients together. Spread in greased pan. Bake at 350 for 20-25 minutes, or until set and lightly brown. Cool. Cut into bars.

Grasshopper Torte

1 c. chocolate graham crackers, coarsely chopped (approx. 12 squares)

1 T. margarine

7.5 oz. marshmallow creme

1 T. milk

8 drops green food coloring

3 c. frozen vanilla yogurt, partially thawed

8 oz. cool whip, thawed

1/2 t. peppermint extract

Reserve 1 T. crumbs. Combine remaining crumbs with margarine. Press into bottom of springform pan. Whisk together marshmallow creme and milk in bowl. Whisk in frozen yogurt until blended. Fold in cool whip, extract, and food coloring. Pour over crust. Sprinkle with reserved crumbs. Cover and freeze until firm, 8 hours or overnight.

 

Donna's Banana Pudding

1 1/3 c. sugar, divided

3 egg yolks, beaten

2 t. vanilla, divided

ripe bananas

5 T. flour

3 1/2 c. milk

vanilla wafers

egg white, beaten

Mix flour and 1 c. sugar in bowl.Mix egg yolk and milk. Add to flour mixture. Add 1 t. vanilla. Cook on top of stove in large pan or skillet on medium heat until thick. In large dish, alternate pudding, wafers, and bananas. Mix egg white, 1/3 c. sugar and 1 t. vanilla until stiff. Place on top of pudding and brown in oven.

Cashew Brownie Pizza

21 1/2 oz. pkg fudge brownie mix

1/4 c. oil

2 T. flour

2, 8 oz. pkgs cream cheese, softened

1 t. vanilla

1/2 c. hot fudge ice cream topping

1/3 c. water

1 egg

1 c. chocolate chips

1 c. powdered sugar

10 oz. cashews

Heat oven to 350. Line 15" baking stone or pizza pan with parchment paper. Combine brownie mix, water, oil, egg, and flour. Stir in chocolate chips. Pour over paper. Spread into circle. Bake 22-25 minutes. Do not overbake. Remove from stone, but do not remove paper. Cool 30 minutes or until completely cooled. Combine cream cheese, sugar, and vanilla until smooth. Spread evenly over cooled brownie. Sprinkle cashews over cream cheese mixture. Place hot fudge in microwave and heat until warm. (following directions on jar) Drizzle over cashews. Cut into wedges immediately to serve or refrigerate until serving time. Yields: 16 servings.

Easy Blueberry Torte Cake

1 yellow cake mix, prepared as a layer cake, cooled, & cut each layer into 2 layers to make 4 layers

1/2 c. confectioners sugar

1 can blueberry pie filling

8 oz cream cheese, softened

1/2 c, sugar

12 oz. cool whip, thawed

Cream both sugars and cream cheese together until smooth. Add cool whip. Mix until smooth enough to spread. (If it's too thick, add a little milk). Ice the first layer of cake. Spoon 1/4 blueberry filling in middle. Top with next layer. Repeat. Refrigerate overnight.

Chocolate Chip Cookie Kisses

20 oz. pkg. refrigerated chocolate chip cookie dough*

36 chocolate kisses*, unwrapped

flour

Preheat oven to 350. Cut dough into 9 slices. Cut each circle into 4 pieces. Lightly grease 36 mini muffin pans. Place one piece of dough in each cup. Dip spoon or tart shaper in flour and press into dough to form a cup. Reflour as needed. Place a chocolate kiss in the center of each cup. Bake 10-12 minutes. Let cookies stand in pan for 15 minutes before removing. Makes 36 cookies. 

*May substitute other flavors of cookie dough or kisses if desired.

Apple Berry Pie

15 oz. pkg refrigerated pie crusts

3 c. apples, peeled, cored, sliced

1/4 c. pecans or walnuts, chopped

3 T. flour

1/4 t. nutmeg

16 oz. whole berry cranberry sauce

1 t. flour

1/2 c. sugar

1/4 c. raisins

1/2 t. cinnamon

2 T. margarine or butter, melted

Heat oven to 425. Prepare crusts as directed for 2 crust pie. Cut 2nd crust into 6-8 wedges. Set aside. Combine sugar, nuts, raisins, butter, spices, 3 T. flour, and cranberry sauce. Mix lightly. Add apple slices and stir gently to combine. Spoon into crust lined pie plate. Arrange pie crust wedges over filling, points of wedges meeting in center. (Do not overlap) Fold outer edge of each wedge under bottom crust. Flute. Bake 40-50 minutes until crust is golden brown and apples are tender. Yields 6-8 servings. 

*Cover edge of crust with foil during last 10-15 minutes to prevent burning. 

Sticky Bars

1 1/2 pkg. graham crackers, separated

1 stick butter

1/2 c. sugar

chopped nuts

1 stick margarine

Spread graham crackers close together on aluminum foil lined cookie sheet. Sprinkle with nuts. Combine butter, margarine, and sugar in saucepan. Let boil for 2 minutes. Spread over crackers. Bake at 350 for 10 minutes. Let cool several minutes before putting on serving plate.

Haystacks

1 c. chow mein noodles

1/2 c. chopped nuts, optional

6 oz. butterscotch or chocolate chips

Melt chips over water or in microwave. Stir in noodles and nuts. Mix well. Drop by teaspoonfuls on greased cookie sheet. Let stand until firm.

Outside In Cake

1 pkg. yellow or chocolate cake mix

1/3 c. oil

1 c. water

4 eggs

1 can coconut pecan icing

Mix all ingredients together. Bake in Bundt or tube pan for 1 hour at 350.

Pumpkin Squares

1 c. sifted flour

1/2 c. brown sugar

1 can pumpkin, not filling

2 eggs

1/2 t. salt

1/4 t. cloves

1/2 c. oatmeal

1/2 c. melted butter

13 oz can evaporated milk

3/4 c. sugar

1/2 t. ginger

Mix together: flour, oatmeal, brown sugar, and butter. Press into 9x13 pan. Bake at 300 for 15 minutes. Combine all other ingredients and pour over baked crust. Bake at 350 for 40 minutes until firm.

Donna's Homemade Ice Cream

1 can Eaglebrand milk

1 pt. half and half

1 T. vanilla

1 can Carnation evaporated milk

1 c. sugar

whole milk (about 2 c.)

Combine evaporated and eaglebrand milks with half and half. Add sugar, vanilla, and whole milk. Fill ice cream freezer to about 3" from top of container. Freeze as directed in your machine.

*a small pkg of chocolate pudding (or other flavors) may be added if desired.

Oreo Delight

15 oz. Oreo cookies, crushed, divided

8 oz. cream cheese, softened

1 large chocolate instant pudding

1/2 stick butter, melted

1 c. powdered sugar

16 oz. cool whip, thawed, divided

milk

Set aside 1/2 of oreo crumbs. Add butter to remaining crumbs to make a crust. Spread in bottom of 9x13 dish. Blend cream cheese, sugar, & a little milk to spread. Spread over crumbs. Spread 1/2 of cool whip. Mix pudding as directed. Spread over cool whip layer. Spread remaining cool whip over pudding. Sprinkle remaining oreo crumbs on top. Chill til time to serve.

Merry's Trifle Cake

1 yellow or white cake*, coooled and crumbled

1 can pie filling

12 oz. cool whip, thawed

marachino cherries

20 oz. crushed pineapple, drained

1 large box vanilla pudding, prepared

coconut, optional

Layer ingredients in large glass bowl: 1/2 cake, 1/2 pineapple, 1/2 pie filling, 1/2 cool whip. Repeat. top with coconut and cherries.

*Cake mixes used to be 18 oz. Now they are 15 oz. Add another2/3 c. cake mix to recipe so it will turn out right. 

Stir and Roll Pie Crust

1 1/3 c. sifted flour

1/3 c. oil

pie filling, your choice

1 t. salt

3 T. cold milk

Stir flour, salt, oil and milk together until mixed. Press into a ball. Roll out between 2 pieces of waxed paper. Place paper upside down in glass pie dish. Fit pastry into pan, removing paper. Add pie filling and bake at 350 on bottom rack (for the best crust) for 15-20 minutes.

Chocolate Chippers

1 yellow cake mix*

1/3 c. milk

1 c. chocolate chips

4 T. butter, softened

1 egg

1/2 c. nuts, optional

Preheat oven to 375. Spray cookie sheet and set aside. In a large bowl, combine cake mix, butter, milk, and egg. Stir in chocolate chips and nuts. Drop by teaspoonful about 2" apart, on cookie sheet. Bake 12 minutes. Cool before removing.

*Cake mixes used to be 18 oz, but are now 15 oz. You will need to add another 2/3 c. cake mix to the recipe so they will turn out alright.

Chocolate Eclair Cake

1 c. sugar

pinch of salt

3 1/4 c. milk, divided

graham crackers

8 oz. cool whip, thawed

1/2 stick margarine

1/2 c. cocoa

1 t. vanilla

2 small pkgs instant vanilla pudding, French vanilla is good too

ganache*

Cook sugar, margarine, salt, cocoa, 1/4 c. milk, and vanilla*. Bring to a boil for 1 minute. Set aside to cool. Mix puddings with milk. Stir in cool whip. Mix until very smooth. Spray a 9x13 dish. Place a layer of graham crackers on bottom. Spread part of pudding mixture over crackers. Repeat. Top with third layer of crackers. *Warm frosting in microwave for 1 minute at half power. Pour and spread over top of cake. Freeze until cake sets, then refrigerate until time to serve.

*The frosting made with cocoa is very rich, and can be bitter. I like using ganache instead. (recipe below) The ganache sets up quickly, so I did not place the cake in the freezer, only the refrigerator until time to serve. 

2 2/3 c. chocolate chips, I use milk chocolate chips, but any flavor will do

1 c. heavy cream

1/2 c. butter

Heat cream and butter in saucepan over medium heat until boiling. Place chocolate chips in a heat resistant bowl. Pour cream mixture over chocolate chips and let set for 5 minutes. Stir. This will be thick and creamy. Let set another 20 minutes before pouring over cake. Place in refrigerator until time to serve.  

1st pic: ready to serve; 2nd pic: inside cake

Beth's Pumpkin Cake Roll

1 c. pecans, finely chopped

2/3 c. canned pumpkin, not filling 

3/4 c. plain flour

1 t. baking powder

1/2 t. salt

6 oz. cream cheese, softened

1 c. powdered sugar

3 eggs

1 c. sugar

1 t. lemon juice

2 t. ground cinnamon

1 t. ground ginger

1/2 t. nutmeg

1/4 c. butter, cut in pieces

1/2 t. vanilla

Beat eggs until thick and lemon colored. Add sugar and beat until thoroughly combined and slightly thickened. Add pumpkin and lemon juice. Mix well. Sift together: flour, cinnamon, baking powder, ginger, salt, and nutmeg. Add to creamed mixture. Mix just until flour is combined. Do not overmix. Spread batter in a greased and floured 15x10x1 baking pan. Sprinkle with chopped nuts. Bake at 375 for 15 minutes. *Immediately turn out onto towel sprinkled with a little powdered sugar. Starting at narrow end, roll up cake and towel together, nuts on outside of roll. Cool, seam down, on rack. Meanwhile, combine cream cheese, butter, and vanilla. Mix until smooth. Add 1 c. powdered sugar. Mix thoroughly. **Unroll cooled cake. Spread with cream cheese mixture. Reroll. Chill at least 2 hours. Slice to serve. Makes 10 servings.

*Rolling up cake while warm will keep it from cracking.

**Unrolling cake: Gently unroll and flatten cake out. Then spread a thick layer of filling evenly on top, leaving 1/2" border around cake. Carefully and tightly reroll the cake, without the towel this time. Some filling may spill out, but that's ok. Loosely cover with plastic wrap and refrigerate before slicing and serving.

Lucille's Frozen Fresh Peach Yogurt

1 1/4 c. sugar

2 c. mashed ripe peaches (about 4)

2 env. unflavored gelatin

dash of salt

2 c. skim milk

5 c. plain low fat yogurt

1 T. vanilla

Sprinkle 1/4 c. sugar over peaches. Let stand 15 minutes. Combine 1 c. sugar, gelatin, and salt in saucepan. Add milk. Let stand 1 minute. Cook over low heat, stirring constantly, 5 minutes or until gelatin and sugar dissolve. Cool. Stir in yogurt, peaches and vanilla. Place in container & freeze until ready to serve.

French Coconut Pie

1 c. coconut

3 eggs

1/4 c. buttermilk

unbaked pie shell

1 stick margarine

1 1/2 c. sugar

1 t. vanilla

Cream sugar and margarine. Add eggs. Beat well. Add milk, vanilla, and coconut. Place pie shell on baking sheet before pouring ingredients into pie shell. Bake at 350 for 1 hour or until brown.

Rally Pie

1 stick margarine, melted

1 c. chopped pecans

1 c. powdered sugar

1 c. cool whip, thawed

1 small pkg. instant chocolate pudding*

1 c. SR flour

2 t. water

8 oz. cream cheese, softened

1 t. vanilla

1 small pkg. instant vanilla pudding

3 c. cold milk

16 oz. cool whip, thawed, optional

Combine butter, flour, pecans, and water. Pat into bottom of sprayed 9x13 dish. Bake at 350 for 15 minutes. Cool. Combine sugar, cream cheese, cool whip and vanilla. Spread over cooled crust. Combine puddings and milk. Spread over second layer. Spread large carton of cool whip over top if desired. Garnish with pecan halves. Refrigerate. *Lemon pudding may be used instead of chocolate.

 

Donald's Cannoli

1 1/2 c. plain flour

2 T. sugar

1/2 t. salt

3.4 oz. Jell-o instant pudding mix, dry

6 T. sherry, not cooking sherry, use the real stuff!

8 oz. cool whip, thawed

Cannoli forms

Mix flour, sherry, sugar, and salt in food processor or blender. Refrigerate at least 2 hours. Take out of refrigerator and let stand until room temperature. Roll out 1/4 of the dough at a time to paper thin (a pasta machine on the thinnest setting makes this job easier). Cut the dough with a circle cutter and wrap it loosely around cannoli forms. Deep fat fry until they are golden brown, about 1 minute. Drain and allow them to cool. They will keep in the refrigerator or freezer for several weeks/months (if someone doesn't eat them first!) Makes 36-48. 

Fold dry pudding into cool whip. Put into pastry tubes or quart-size ziploc bags and refrigerate at least 1 hour to set up. Cut the end off the tube (or ziploc bag) and pipe into thawed pastry. Makes approximately 9 cannoli's.

Lena's Brown Sugar Pie

1 1/2 c. brown sugar

1/2 c. sugar

2 T. plain flour

3/4 c. milk

3 T. melted butter

1 t. vanilla

2 eggs

pastry shell

Mix sugar and flour. Add milk, eggs, and butter. Place pastry shell on baking sheet. Pour ingredients in pastry shell. Bake at 350 for 20-25 minutes until done. Serve with whipped cream or ice cream if desired.

Dirt Dessert

2 c. cold milk

8 oz. cool whip, thawed

16 oz. pkg oreos, crushed

4 serving size Jell-o instant chocolate pudding

gummy worms

Mix pudding and milk together. Blend with whisk 1-2 minutes. Stir in cool whip and 1/2 of crushed oreos. In 7 oz. cups (clear if you can find them), place a layer of crumbs, then fill with pudding, and top with more crumbs. Refrigerate for 1 hour. Makes 8-10 cups. Decorate with gummy worms before serving.

*To make sand dessert, use the same method, substituting vanilla oreos or vanilla wafers, and vanilla pudding. Decorate with sea shells. I have served this in new children's sand buckets for a Ladies night out beach night.

Michelle's Lemon Curd

grated peel of 4 lemons

4 eggs, beaten

2 c. sugar

juice of 4 lemons

1/2 c. butter, cut into small pieces

Place all ingredients in top of double boiler. Place over simmering water until sugar is dissolved. Continue to cook, stirring occasionally, until thickened and smooth. While hot, pour into hot sterilized canning jar (1/2 pt.), leaving about 1/8" for headspace. Run a narrow spatula down between curd and side of jar to release air. Top with sterilized lids, firmly screw on bands. Place in draft free area to cool. Store in refrigerator. Use within 2 weeks. Great with shortbread!

Colleen's Magic Pudding

1/2 c. sugar

2 c. magic mix

3 T. cocoa*

vanilla wafers**

2 c. water

1 t. vanilla

bananas**

Combine sugar, water, and magic mix in pan. Stir over medium heat until mixture bubbles. Add vanilla and stir. Cover and cool in refrigerator. *For chocolate pudding, combine cocoa eith sugar mixture above and continue with remaining steps. **For banana pudding, make magic pudding as directed, then layer with sliced bananas and vanilla wafers.

Magic Mix:

4 c. instant dry milk

1 c. butter or margarine (2 sticks)

1 c. flour or 1/2 c. cornstarch 

Combine milk, flour, and butter in a large bowl. Use two knives to cut the butter in to the dry ingredients. Mix until it looks like cornmeal. Keep tightly covered in the refrigerator. It will keep for several months. Magic Mix can be used in many recipes to make food prep easy and economical. (makes 5 c.)

Tona's Peanut Butter Delights

2 sticks butter, room temperature

1 c. coconut

1 c. chopped pecans

12 oz. chocolate chips, for dipping

2 1/2 c. crushed graham crackers

1 box confectioners sugar

1/2 c. crunchy peanut butter

2 t. vanilla

paraffin*

Blend butter, vanilla, and peanut butter. Add graham cracker crumbs, powdered sugar, coconuts, and nuts. Mix well. Shape into balls, then flatten with spoon. Melt chocolate chips and paraffin* in top of double boiler, being careful not to let steam get in chocolate mixture. Dip 3/4 of disc in chocolate mixture. Place on waxed paper til hardened.

*These days, you can just melt chocolate chips in microwave and dip the peanut butter discs in it and eliminate the paraffin, or use the chocolate coating discs, melting the same way. These are found at Walmart and craft stores.

Mystery Bars

2 c. brown sugar

1 t. baking powder

1 c. butter, melted

1 t. vanilla

powdered sugar

1 1/4 c. plain flour

2 eggs

dash salt

1 c. chopped nuts

Mix all ingredients together, except powdered sugar. Pour in square pan. Bake at 350 for 40 minutes. Cut in squares and roll in powdered sugar. 

Lena's Chocolate Pound Cake with Icing

1/2 lb. margarine

3 c. sugar

3 c. flour

1/2 t. baking powder

1 1/4 c. milk

5 eggs

1/2 c. shortening

1/4 t. salt

1/2 c. cocoa

1 t. vanilla

Cream margarine and shortening with sugar. Add eggs, one at a time, blending well after each. Sift dry ingredients together and add alternately with milk. Add vanilla. Pour into greased and floured tube or bundt pan and bake at 325 for 1 hour 25 minutes until done. Cool completely before icing.

Icing:

1 stick margarine

1 box confectioners sugar

1 t. vanilla

1/4-1/2 c. cocoa

1 t. lemon juice

dash of salt

milk

Melt margarine and cocoa over low heat. Remove. Add confectioners sugar, lemon juice, vanilla, salt, and enough milk to spread. Blend well. Spread over cooled cake.

Lucille's Banana Split Dessert

3 large bananas

1/2 gallon Neopolitan ice cream

1 c. chopped nuts

1 c. chocolate chips

3 c. crushed graham crackers

1/2 c. margarine

2 c. powdered sugar

1 1/2 c. evaporated milk (12 oz)

1 t. vanilla

1 pt. whipping cream

Cover bottom of 11x15 pan or 2 smaller pans, with 2 c. graham cracker crumbs. Reserve one cup. Slice bananas crosswise and layer over crumbs. Slice ice cream in 1/2" thick lengthwise slices and place over bananas. Sprinkle with nuts. Freeze until firm. Melt chocolate chips and margarine. Add powdered sugar and evaporated milk. Cook this mixture sufficiently. Pour chocolate mixture over ice cream and freeze until firm. Whip cream until very stiff. Spread over chocolate layer. Top with remaining graham cracker crumbs. Store in freezer. Remove 20 minutes before serving. This will keep several weeks in the freezer. Serves 16. 

Apple Spice Coffee Cake

4 oz. cool whip, thawed

1/3 c. packed sugar

1 T. soft butter

3 c. Bisquick, divided

1/4 c. packed brown sugar

1/3 c. oatmeal

10 oz. apple pie filling 

1 egg

3 t. apple pie spice, divided

3 T. cold butter

2 T. sugar

Preheat oven to 350. Grease 8" round or 8x8 square pan. Combine cool whip, pie filling, 1/3 c. sugar, egg, soft butter, and 2 t. apple pie spice in food processor or blender on pulse 10-15 times. Do not over process. In a large bowl, add mixture to 2 1/2 c. Bisquick. Stir gently (20-25 strokes) until moistened. The mixture will be lumpy. Spread into pan. Combine cold butter, brown sugar, 2 T. sugar, 1/2 c. Bisquick, 1 t. apple pie spice, and oatmeal. Mix well until crumbly. Spread over mixture in pan. Bake 30-40 minutes or until toothpick comes out clean. Serves 8-10.

 

Pauline's Pumpkin Pie

1 1/2 c. canned pumpkin

2 eggs

2 T. butter

1/2 c. brown sugar, firmly packed

1/4 t. ginger

1/8 t. cloves

9" pie shell, unbaked

1/4 c. white corn syrup

1/2 c. evaporated milk

1/2 c. hot milk

1 1/2 t. cinnamon

1/2 t. nutmeg

1/2 t. salt

cool whip

Combine pumpkin, corn syrup, eggs and evaporated milk. Stir butter into hot milk. Combine brown sugar, spices, and salt. Mix untiol well blended. Combine all three mixtures. Place pie plate on oven rack and pour in filling, or place pie pan on baking sheet before pouring filling in. (For a crisp crust, brush egg white or melted butter on pastry). Bake at 425 for 15 minutes. Reduce temperature to 350 and bake 35 minutes longer, or until knife comes out clean. Garnish with whip cream and candied ginger. For 2 pies add 20 minutes to the 35 minute baking time. Refrigerate leftovers.

*Pauline made this recipe for over 50 years.

White Chocolate Nut Bars

1 box butter recipe chocolate cake mix + 2/3 cake mix*

2 T. water

1 c. chopped nuts

1/2 c. margarine, melted

1/2 c. packed brown sugar

1 egg

10 oz. vanilla chips

Heat oven to 350. Spray 9x13 pan. Combine all ingredients except nuts and chips, using a spoon. Stir in nuts and chips. Press firmly into pan. Bake 30 minutes until top forms a crust that is dry to the touch. Cool completely. Cut into bars. Makes 32 bars.

*Cake mixes used to be 18 oz. but now they are 15 oz. Adding the additional 2/3 c. solves the problem.

Tiny Orange Cakes

1 yellow cake mix + 2/3 c. cake mix*

strained juice of 2 lemons

strained juice of 2 oranges

1 1/2 lbs. confectioners sugar

grated rind of 2 lemons

grated rind of 2 oranges

Mix cake mix (& extra mix) as directed, except omit 3 T. water. Drop by teaspoon into greased and floured miniature muffin/cupcake tins. Bake at 375 for 10-12 minutes. Combine remaining ingredients thoroughly. Remove cakes and drop into mixture immediately. When cakes are coated, remove with slotted spoon and place on wax paper to dry. Makes 4-5 dozen. 

*Cake mixes used to be 18 oz. Now they are 15 oz and the additional 2/3 c. mix added solves the problem.

Merry's Upside Down German Chocolate Cake

1 box German chocolate cake mix, and needed ingredients

1 box 10X powdered sugar

1 1/2 c. chopped pecans

8 oz. cream cheese, softened

1 large bag coconut (12 oz)

1 stick margarine, melted

Spray 9x13 dish. Spread nuts on bottom. Add coconut on top. Mix cake mix as directed. Pour over coconut. Combine cream cheese and margarine. Pour over cake. Do Not Stir! Bake at 325 for 1 hour. Cool 15 minutes. Invert onto plate if desired*.

*can be left in dish and each piece inverted before serving.

Lucille's Impossible French Apple Pie

8 c. sliced, pared, tart apples

1/4 t. ground nutneg

3/4 c. milk

2 eggs

1/2 c. chopped nuts

3 T. firm margarine

1 1/4 t. ground cinnamon

1 c. sugar

1 1/2 c. Bisquick, divided

2 T. margarine, softened

1/3 c. packed brown sugar

Heat oven to 325. Grease a 10x1 1/2" pie plate. Mix apples, cinnamon, and nutmeg. Turn into plate. Beat sugar, milk, 1/2 c. Bisquick, eggs, and 2 T. softened margarine until smooth, about a minute with a mixer. Pour into plate. Mix together remaining Bisquick, nuts, brown sugar, and firm margarine. Sprinkle over mixture in plate. Bake until knife inserted in center comes out clean, 55-60 minutes.

Two Coconut Pies

2 c. sugar

8 oz. coconut

1 stck butter, melted

1 t. vanilla

2 unbaked pie shells

3 heaping T. flour

4 egg yolks

2 c. milk

1 box coconut pudding pie filling

Combine all ingredients and pour in shells. Bake at 350 until brown.

No Crust Coconut Pie

3/4 stick butter, melted

2 T. flour

3 1/2 oz. coconut

1 1/2 c. sugar

12 oz. can evaporated milk

1 t. vanilla

Combine all ingredients & pour in sprayed 10-12" pie pan. Bake at 375 for 30-40 minutes.

Pumpkin Pie Dip

8 oz. pkg. cream cheese, softened

7 oz. jar marshmallow creme

1 c. pumpkin, not filling

1/4 t. cinnamon

1/4 t. nutmeg

Combine all ingredients. Beat on medium until blended. Cover and chill 3 hours. Serve chilled with gingersnap or pumpkin cookies, graham crackers, or fruit.

Banana Pineapple Dessert

1 1/2 c. crushed graham crackers

2 T. sugar

8 oz. crushed pineapple, drained

1-2 T. coconut

1-2 c. cool whip

1/4 c. margarine, melted

3 oz. pkg. vanilla pudding, prepared and cooled, not instant

1-2 bananas

Combine cracker crumbs, margarine, and sugar. Place in 9x13 dish. Bake at 350 for 8-10 minutes. Let cool. Mix pineapple, coconut, and bananas in pudding. Pour over crust. Top with cool whip and coconut.

 

Apple Raisin Coffee Cake

1 pkg. white or spice cake mix*

1/2 t. nutmeg

1/4 c. oil

1 1/2 c. peeled, cored, sliced and chopped apples

1/3 c. packed light brown sugar

2 t. cinnamon, divided

1 1/4 c. water

2 eggs

1/2 c. raisins

1/2 c. plain flour

1/4 c. butter

Preheat oven to 350. Lightly spray 9x13 dish. Combine cake mix, 1 t. cinnamon, and nutmeg until well blended. Whisk in water, oil, & eggs, until mixture is smooth. Stir in apples and raisins and pour in prepared dish. Combine flour, brown sugar, butter, and 1 t. cinnamon. Mix with pastry blender until crumbs form. Sprinkle over batter. Bake 35-40 minutes or until toothpick comes out clean. Allow to cool completely on wire rack. May be frosted if desired.

*cake mixes used to be 18 oz, but are now 15 oz. To remedy this, add 2/3 c. white or yellow cake mix to recipe.

Optional Frosting:

1 box confectioners sugar

1 stick butter, softened

1 t. vanilla

8 oz. cream cheese, softened

a little milk

Combine all ingredients until desired consistency is reached and spread on cooled cake.

Lil's Pumpkin Cookies

3 c. sugar

1 c. oil

1 t. vanilla

5-6 t. pumpkin spice

2 1/2 c. canned pumpkin, not filling

2 eggs

5 c. SR flour

Combine sugar & spice. Mix pumpkin, oil, eggs, and vanilla. Add to sugar mixture and mix well. Gradually add flour. Mix until well blended. Drop by spoonfuls onto ungreased cookie sheet. Bakeat 350 for 15 minutes. Frost with powdered sugar icing is desired. Makes 4 dozen.

*Powdered Sugar Icing:

1 c. powdered sugar

1-2 t. vanilla

1-2 T. milk

Combine all ingredients until desired consistency is reached.

Apple Pound Cake

1 1/2 c. oil

3 eggs

3 c. plain flour

1 t. salt

1/2 t. nutmeg

1 c. chopped pecans

1/2 c. golden raisins

2 c. sugar

2 t. vanilla

1 t. soda

1/2 t. cinnamon

2 c. finely chopped, peeled, cored apples

Beat oil, sugar, eggs, and vanilla until well blended. Combine dry ingredients. Add to sugar mixture. Beat well. Stir in apples, nuts and raisins. Spoon batter into a greased and floured bundt or tube pan. Bake at 325 for 1 hour 15 minutes, or until cake is done. Let cake cool in pan 10 minutes before inverting onto plate. 

Kathy's Low Fat Cake Brownies

1/2 c. chopped walnuts

14 oz. can Eaglebrand milk

4 egg whites

1 t. baking powder

6 oz. low fat or sugar free chocolate chips

1/3 c. unsweetened cocoa

1/3 c. unsifted flour

1 t. vanilla

Mix cocoa, flour, egg whites, baking powder, and vanilla together. Slowly add Eaglebrand milk. Stir until well blended. Pour into sprayed 9x13 dish. Sprinkle with chocolate chips and nuts. Bake at 350 until center is set. Do NOT overbake. 

Linda's Low Fat Cherry Chocolate Trifle

low fat or fat free chocolate pound cake or brownies

lite whipped topping

chopped nuts

maraschino cherries

low fat cherry pie filling

low fat or sugar free instant chocolate or fudge pudding, prepared

Layer in clear trifle bowl: cake, filling, pudding, and topping. Be sure to end with topping. Sprinkle with nuts and cherries. Refrigerate.

Darlene's Ice Box Fruit Cake

2 c.  pecans or walnuts, chopped

1 large can evaporated milk

7 oz. pkg. coconut, optional

1 jar maraschino cherries, drained

1 lb. raisins

1 lb. marshmallows

1 lb. graham crackers, crushed

reserved nut and cherry halves

Melt marshmallows with can of milk on stove. Add other ingredients and stir. Pour in a 11x7 pan or tupperware. Decorate with reserved nuts and cherries. Refrigerate. Cut into squares to serve. 

Darlene's Tortilla Torte

12 oz. pkg. semisweet chocolate chips*

1 T. powdered sugar

16 oz. sour cream, divided

4 large flour tortillas

Melt chips in microwave. Add 8 oz. sour cream. Stir. Spread on tortillas. Stack tortillas. Mix remainder of sour cream with powdered sugar to taste. Pour on top of torte and slice to serve.

*other flavors of chips may be used

Harriet's Weight Watchers Chocolate Peanut Butter Pie

16 squares graham crackers

1 1/2 c. instant dry milk, divided

2 3/4 c. cold water, divided

1/2 c. extra crunchy peanut butter

1 carton (9 oz.) lite cool whip

2 T. + 2 t. margarine, melted

small box sugar free vanilla instant pudding mix

small box sugar free chocolate instant pudding mix

Crush graham crackers and add margarine. Mix well. Spread in 10" pie pan. Set aside. Combine 2/3 c. dry milk, 1 1/2 c. cold water, and vanilla pudding mix. Blend until smooth. Add peanut butter. Spread in pie shell. Combine 2/3 c. dry milk, chocolate pudding mix, and remaining 1 1/4 c. cold water. Mix until smooth. Spread over first layer. Cover with lite cool whip. Refrigerate.

Faye's Cold Oven Pound Cake

1/2 lb. butter

1/2 c. crisco

3 c. sugar

6 eggs

3 c. plain flour

1/2 t. baking powder

1 c. milk

1 t. vanilla

1 t. lemon flavoring

Cream butter and crisco on high speed. Add sugar and eggs, one at a time, while mixer is operating. Slowly add remainder of ingredients. Place in sprayed in bundt or tube pan. Put in cold oven. Set oven to 350 degrees and bake 1 hour and 15 minutes. No peeking! Makes a 5 lb. cake.

Faye's Impossible Pie

4 eggs, beaten

1/2 c. SR flour

1 t. vanilla

7 oz. coconut

1 3/4 c. sugar

1/2 stick butter, melted

2 c. milk

Mix sugar and flour. Add eggs. Add remaining ingredients. Pour into 2, 9" sprayed pie pans. Bake at 350 for 30 minutes or until brown on top.

Kathy Rogers' Fruit Pie

1 can Eaglebrand milk

9 oz. cool whip, thawed

1/2 c. pecans, chopped

1 small can coconut

1/3 c. lemon juice

15-20 oz. can crushed pineapple, well drained

1 graham cracker pie shell

Mix all ingredients and pour in shell. Refrigerate to set. 

Faye's Blueberry Pudding Cake

1 lb. can blueberry pie filling

1 yellow cake mix*

1 1/2 c. pecans, chopped

1 lb. can crushed pineapple, drained, reserve juice

3/4 c. margarine, melted

Put pie filling in bottom of sprayed 9x13 dish. Add drained pineapple. Sprinkle cake mix on top. Add nuts. Combine juice and margarine. Drizzle over top. Bake at 325 for 45 minutes. Best eaten the day it's baked.

*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, or your cake won't turn out right.

Kathy's Lemony No Bake Cheesecake

3 oz. pkg. lemon jello

8 oz. light cream cheese, softened

1 graham cracker crust

1/2 c. boiling water

2 c. light whip topping

cherry pie filling

In small bowl, dissolve jello in boiling water. Set aside. Beat cream cheese with electric mixer until smooth. Gradually beat in jello. Fold in whipped topping. Spoon into crust. Chill 4 hours or until firm. Serve topped with cherry pie filling.

Lucille's Punch Bowl Cake

1 angel food cake, torn in bite size pieces

12 oz. pineapple tidbits, drained

grapes, sliced

3 1/2 c. milk

12 oz. cool whip, thawed

6 bananas, sliced

11 0z. can mandarin oranges, drained

kiwi, peeled and sliced, optional

2 small pkgs. vanilla instant pudding mix

Combine bananas, tidbits, oranges, grapes, and kiwi. In separate bowl, mix milk with pudding mix. When it gets firm, fold in cool whip. Add to fruit mixture. Add cake to fruit. Pour in large punch bowl and let it set for 5 hours in refrigerator.

Jill's Apple Bundles

2 large apples

1 medium orange

1/2 c. sugar

cool whip

11 oz. pkg. breadstick dough

1 pky. (.5 oz) butter buds

1 t. cinnamon

orange zest

Peel, core, and slice apples. Cut slices in half. Unroll dough. Separate into 8 breadsticks. Cut each breadstick in half crosswise, to make 16 strips. Place 3-4 apple slices at the end of each piece of dough. Roll up. Arrange in dish. Squeeze orange juice on top of bundles. Combine butter mix with hot water as directed on pkg. Pour over bundles. Mix orange zest, sugar, and cinnamon. Spoon over bundles. Bake at 375 for 25-30 minutes or until golden brown. Serve warm with cool whip.

Diane's Banana Split Brownie Pizza

21 oz. pkg. brownie mix

1/2 c. water

8 oz. cream cheese, softened

1 banana, sliced

 2 T. chopped pecans or walnuts

1/2 c. applesauce

1 egg 

1/2 c. powdered sugar

1 c. strawberries, sliced

3 T. chocolate chips*

Combine brownie mix, applesauce, water, and egg. Mix by hand as package directs. Pour brownie mixture into sprayed 9x13 dish, pizza pan, or cookie sheet. Bake at 375 for 15-20 minutes or until set. Cool completely. Mix cream chhese and powdered sugar until smooth. Spread over cooled brownie crust. Top with sliced fruits, nuts, and chocolate chips. Chill. Cut into wedges with pizza cutter. Makes 10 servings.

*may use any flavor or mini chips if desired, toffee bits are also good on this pizza.

Kathy Rogers' Fudgy Bonbons

12 oz. bag semisweet chocolate chips

14 oz. can Eaglebrand milk

1/2 c. nuts, finely chopped

60 chocolate kisses or hugs, unwrapped

1 t. oil*

1/4 c. butter

2 c. plain flour

1 t. vanilla

2 oz. white chocolate chips or 2 oz. white chocolate baking bar

In a medium saucepan, combine chocolate chips and butter. Cook and stir over low heat until melted. Add Eaglebrand milk. Mix well. Combine flour, nuts, chocolate mixture and vanilla. Mix well. Shape 1 t. dough around candy kiss, covering completely. Place on ungreased cookie sheet 1" apart. Bake at 350 for 6-8 minutes. Do not overbake. Remove from cookie sheet to wire rack to cool. Microwave white chocolate bar with oil, (or if using white chocolate chips you won't need the oil), just enough to melt. Drizzle over cooled cookies.

Colleen's Invent Your Own Stir Fry

4 c. water

1 t. salt

2 large chicken pieces, cut into strips

pepper

salt

garlic powder

soy sauce*

4 T. cornstarch

2 c. cold water

2 c. rice, not instant

8 oz. beef, but into strips

leftover ham, turkey or pork

5-6 c. raw or 2-3 c. cooked favorite vegetables: broccoli, carrots, cabbage, cauliflower, onion, green pepper, celery, mushrooms, etc...

4 T. soy sauce

2-3 T. oil

Heat 4 c. water and 1 t. salt on high heat until boiling. Stir in rice. Cover and reduce heat to low and cook for 20 minutes. Keep warm. Stir fry meat in oil over high heat until done, stirring continuously. Add vegetables and continue stir frying until vegetables are soft but not mushy. Add seasonings of your choice and continue to stir fry. *Soy sauce already has salt, taste before adding additional salt. Remove meat and vegetables from pan. Combine cornstarch, cold water, and soy sauce in bowl. Pour into pan to make sauce. Cook over high heat until thickened. Return meat and vegetables to pan and mix together with sauce. Serve over cooked rice.

Jill's Shepherd's Pie

1 1/2 lbs. ground beef, browned and drained

1 can sweet peas, drained

1 T. Worcestershire sauce

1 bag Idaho instant potatoes, prepared as instructed

1 can whole kernel corn, drained

Add worcestershire sauce to browned meat. Place peas and corn in bottom of sprayed 9x13 dish. Place meat on top. Cover with potatoes. Bake at 350 for 1 hour until potatoes begin to brown.

Linda's Spicy Drumettes and Wings

5 lbs. drumettes and wings

1 stick margarine, melted

1 1/2 c. Crystal's* hot sauce

1 envelope (dry) Good Seasons** dressing mix

2 T. lemon juice

Combine all ingredients. Brush on chicken. Deep fry 10 minutes, then bake at 350 for 10 minutes.

*if you can't find Crystal's hot sauce, use any hot sauce with aged cayenne peppers in it. **if you can't find Good Seasons brand dry dressing mix, use whatever your store carries.

***You may also deep fry ahead of time for 10 minutes, refrigerate, and then bake for 20 minutes. 

Carla's Chicken Pot Pie

4-5 pieces chicken

1 stick butter

1 c. cream of chicken soup

1 c. broth from chicken

1 can mixed veggies

1 c. Bisquick

1 c. milk

salt and pepper to taste

Cook chicken. Cool. Cut into small pieces. Melt butter in large casserole dish. Place chicken on top of butter. Combine soup and broth. Pour on top of chicken. Drain mixed veggies. Pour over soup mixture. Season to taste. Combine bisquick and milk. Pour over veggies. Bake at 425 for 25-30 minutes until crust is golden brown.

Faye's BBQ Spareribs

 3 lbs. pork spareribs

2 onions

1/2 c. catsup

1/4 t. Tobasco sauce

1/2 t. chili powder

1 c. water

1 t. salt

dash of pepper

Cut ribs into 2" pieces. Wash and drain well. Place in dish. Slice onion over top. Combine catsup, tobasco sauce, chili powder and water. Mix well and pour over ribs. Sprinkle with salt and pepper. Bake at 350 for 2 hours.

Carla's Poppy Chicken

4 chicken breasts, halved

2 T. chopped onion

salt

pepper

1 stick butter, melted

2 T. poppy seeds

1 can cream of chicken soup

1 can cream of celery soup

8 oz. sour cream

4 oz. slivered almonds

1/4 lb. crushed crackers

Boil chicken with onion, salt, and pepper until tender. Mix butter, seeds and crackers together. Debone chicken and chop up. Combine chicken, soups, sour cream, and almonds together. Place in sprayed casserole dish. Pour soup mixture over chicken.  Add cracker mixture on top. Bake at 325 for 30 minutes. 

Faye's Indonesian Pork Chops

6 loin chops, salted and peppered

1 lb. can peach halves

3 T. vinegar

1 T. brown sugar

2 T. soy sauce

1/4 t. ginger

1/8 t. prepared mustard

1/8 t. garlic powder

1 large green pepper, cut into diamonds

1 large red pepper, cut into diamonds

1 T. instant minced onion

1/2 t. salt

1/4 t. pepper

Brown chops. Drain. Drain peaches, reserving syrup. Combine syrup with remaining ingredients, expect peppers. Pour syrup over chops. Cover and simmer 30 minutes. Place peppers and peaches over chops. Cover and simmer for additional 5 minutes.

Shrimp Creole

1 1/2 c. chopped onion

1 c. chopped celery

2 green peppers, chopped

2 cloves garlic, minced

1/4 c. butter

15 oz. can tomato sauce

hot cooked rice

1 c. water

2 t. minced parsley, optional

1 t. salt

1/8 t. cayenne pepper

2 bay leaves

16 oz. salad shrimp, fresh or frozen

Cook and stir first 4 ingredients for 5 minutes. Stir in tomato sauce, water, and seasonings. Simmer 10 minutes. Add extra water if needed. Add shrimp. Heat mixture to boiling. Cover and cook over medium heat 10-20 minutes, or until shrimp is pink and tender. Serve over rice. Makes 6 servings. 

Swiss or Colby Jack Chicken

4 chicken breasts

4 slices of Swiss or colby jack cheese

1 can cream of chicken (or mushroom) soup

1/4 cup of milk

1 box Stove Top Stuffing (herb or chicken flavor)

1 stick of butter

Spray or line crock pot. Put chicken breasts on bottom, top with slices of cheese. Mix soup and milk. Pour over chicken. Pour box of Stove Top stuffing mix on top. Melt stick of butter and pour over all. Cook 6-8 hours on low. You can scoop out a serving at a time. Chicken will be fall apart tender.

Crockpot S'Mores Dip

9 full size Hershey bars, cut up

10 oz of marshmallows

1 t. of vanilla

small container of heavy cream

Place everything in lined crockpot on low for 1 1/2 to 2 hrs, stirring every half hour or so. Serve with graham crackers or graham sticks. Great for campouts!

Chicken and Wild Rice Casserole

1 c. dry unseasoned wild rice blend

2 ½ T. olive oil, divided

1 ½ lbs boneless, skinless chicken breasts, cut into 1" pieces

1 medium onion, diced

20 oz peeled and cubed butternut squash, cut into ½" cubes

½ t. salt

½ t. black pepper

1 t. Italian seasoning

2/3 c. fresh or frozen cranberries

¼ c. chicken broth

2 oz. fresh finely shredded parmesan cheese, divided

Cook rice according to package instructions; set aside. Preheat oven to 350. Drizzle 1 ½ teaspoons of olive oil in a large skillet over medium-high heat. Add chicken and sprinkle with a bit of salt and pepper. Stir to coat and cook, stirring occasionally, until chicken pieces are cooked through. Use a slotted spoon to remove the chicken to a side plate and set aside. Add remaining olive oil to the pan and reduce the heat to medium. Add onions, celery, butternut squash, salt and pepper. Cook, stirring occasionally, for a few minutes until the onions begin to soften. Cover the pan and continue to cook for 8 minutes, stirring occasionally, until squash is tender. Uncover the pan and stir in the rice, chicken, Italian seasoning, cranberries, broth and half of the parmesan until combined. Transfer the mixture to a sprayed baking dish and spread evenly. Sprinkle the remaining parmesan cheese over the top and bake for 25 minutes.

 

French Onion Chicken Noodle Casserole

4 cups cooked, chopped chicken

2 cans cream of chicken soup

16 oz container French onion dip

1 cup cheddar cheese

12 oz egg noodles, uncooked

1 cup crushed French fried onions

Cook egg noodles according to package directions, drain. Preheat oven to 350*. Lightly spray a 9x13 inch pan with cooking spray. Combine chicken, soup, dip and cheese. Stir in cooked egg noodles. Pour mixture into prepared pan. Top with crushed French fried onions. Bake 25-30 minutes, until heated through. 

*This can also be made in the crockpot, just mix everything together except the french fried onions and place in the crockpot until heated through. Top with french fried onions when ready to serve.

Easy Fried Rice

1 cup uncooked rice

1 can chicken broth

1/4-1/2 cup water

1 cube chicken bouillon

1-2 cups cooked, chopped chicken

1 tbsp olive oil

2-4 tbsp soy sauce

1 clove minced garlic

1 tbsp minced onion

Combine all ingredients in pan or a rice cooker. Bring to a boil. Reduce heat and simmer about 20 minutes, until rice is cooked through.

 

Chicken Ramen

2 pkg chicken flavored ramen noodles, cooked and drained

1 can cream of chicken soup

cooked & chopped rotisserie chicken 

Mix together with the seasoning packets from the ramen. Ready to serve right away.

 

Crockpot Chicken Stew

2 boxes (32 oz. each) chicken broth

1 rotisserie chicken, cleaned off the bones and chopped

1 family size can (22.6 oz) cream of chicken soup

1 small bag frozen peas and carrots

1 onion, chopped

1 to 2 c. cooked rice

1 T. poultry seasoning

salt and pepper, to taste

Put chicken broth and cream of chicken soup in lined crock pot and mix with a wire whisk. Add all other ingredients and cook on low for 6 to 8 hours.

 

Apple Crumb Cake

 2-3 apples cored, cut into 1/2-inch wedges

Juice of half a lemon

1 t. ground cinnamon

1 T. granulated sugar

 CRUMBS:

1/2 c. butter, melted

1/3 c. light or dark brown sugar

1/3 c. sugar

1 t. ground cinnamon

1 1/3 c. SR flour

CAKE:

6 T. butter, softened

1/2 c. sugar

1 egg

1/3 c. sour cream

1 t. vanilla extract

1 c. SR flour

Heat oven: To 325. Lightly coat an 8-inch square or 9-inch cake pan with butter or nonstick spray. Toss apples with lemon juice, then cinnamon and sugar and set aside.

Make crumbs: Whisk butter, sugars, & cinnamon together until evenly mixed. Add flour and mix until it disappears. It’s going to be very thick; set it aside.

Beat butter with sugar until lightened and fluffy. Add egg, sour cream, and vanilla. Beat until combined. Add flour and mix only until it disappears. Scrape batter into prepared cake pan and smooth it flat. Arrange apples on cake, slightly overlapped. Pour any cinnamon-apple juices in bottom of bowl over apples. Sprinkle crumbs over apple slices. For bigger crumbs, squeeze the crumbs into small fistfuls and break these up into a couple bigger chunks over the cake. Bake the cake until a toothpick inserted into the apples doesn’t hit any crisp spots and if you look closely, you’ll see juices bubbling around some apples, about 50 to 55 minutes. Cool to room temperature, before cutting into squares or wedges. Store refrigerated for up to 6 days covered.

Pumpkin Gingersnap Cookies

1/2 c. butter, softened

1 c. sugar + more for rolling

1/2 c. pumpkin, not filling

1/4 c. molasses

1 large egg

1 t. vanilla

2 1/3 c. SR flour

2-3 t. pumpkin spice*

Beat butter and sugar together until creamy and smooth. Add pumpkin, molasses, egg and vanilla until combined. Add flour and pumpkin spice. The dough will be sticky. Refrigerate for at least 1 hour. It can be chilled for 2-3 hours. Preheat oven to 350. Line a baking sheet with parchment paper. Place a small amount of sugar in a shallow bowl. Roll tablespoon sized balls of dough in the sugar and place on the baking sheet, 2" apart. Bake 10-12 minutes, or until cookies are cracked and set. The cookies will still be soft. Let the cookies rest on the baking sheet for 2-3 minutes before removing them to a wire rack to cool completely.

*2 t. cinnamon, 1 1/2 t. ground ginger, & 1 t. ground cloves can be substituted for the pumpkin spice.

Faye's Spicy Meatballs

2 eggs

3/4 c. dry bread crumbs

2 t. Worcestershire sauce

1/4 t. pepper

1/2 t. dry mustard

1 T. flour

2, 6 oz. cans tomato paste

2 lbs. ground beef

1/4 c. finely chopped onion

1 t. salt

1 1/2 oz. pkg. spaghetti sauce mix

1 1/2 c. water

Preheat oven to 350. Place large oven bag in 9x13 baking dish. Combine all ingredients except spaghetti sauce mix, flour water and tomato paste. Shape into 1" balls. Place in bag. Combine all other ingredients. Pour over meatballs. Turn bag gently to evenly distribute sauce. Arrange meatballs in single layer in bag. Close bag with nylon tie. Cut 6, 1/2" slits in top. Bake 30-35 minutes until done. Makes 6-7 dozen meatballs.

Mexican Roll-Ups

1 1/2 c. cooked chicken, bite size pieces

1 garlic clove, minced

16 oz. can refried beans

1 T. cilantro

10-12 flour tortillas

1-2 T. chopped jalapeno peppers, optional

2 T. salsa

2 T. chopped onion

1/2 t. cumin

1 c. shredded cheddar cheese

sour cream

Combine peppers, salsa, garlic, onion, beans, cumin, cilantro, and 1/2 c. cheese until smooth. Fold in chicken. Spoon mixture into one side of tortillas. Roll up and place on 9x13 dish. Cover and bake at 350 for 20 minutes, or until heated through. Sprinkle remaining cheese on top and let stand until melted. Serve with sour cream and salsa.

 

Faye's Corn Beef and Cabbage Casserole

6 small onions, cooked

1 head cabbage, cut in wedges

6 small potatoes, cooked

1 can corn beef

Add cabbage wedges to cooked potatoes and onions. Steam until tender. Spread in casserole dish. Spread corn beef over top and heat through. (350 for 30 minutes)

Doug's Shrimp and Pasta

1 1/2 sticks butter

16 oz box spaghetti, cooked 

1 c. sliced fresh mushrooms

lots of garlic powder

bell pepper, chopped

breath mints

1 lb. medium shrimp, peeled and deveined

1-2 T. Old Bay seasoning

Parmesan cheese

1/2 lb. bay scallops, optional

garlic bread

Melt butter over medium heat. Add mushrooms and shrimp. Cook 5-10 minutes. Cook until thoroughly pink. Do NOT overcook. Add garlic and old bay. Serve over spaghetti. Pour on lots of Parmesan cheese and serve.

*Doug's tip: Check spaghetti by throwing it against the wall. If it sticks, it's done!

Linda's Breakfast Pie

8 slices bacon, cooked crisp and crumbled

5 eggs

1 1/2 c. shredded Monterey Jack cheese

1/3 c. milk

1 T. bacon drippings

1 1/2 c. corn flake crumbs

2 1/2 c. frozen cubed hashbrowns

1/2 c. cottage cheese

1 green onion, thinly sliced

Combine corn flake crumbs and drippings. Set aside. Beat eggs until foamy. Stir in remainder of ingredients, except bacon. Pour in greased 9" pan. Sprinkle with crumb mixture and bacon. Cover and refrigerate overnight. Bake at 325 for 50 minutes. Makes 6 servings. *Recipe may be doubled and baked in 9x13 pan.

Colleen's Breakfast Pizza

1 lb. sausage, your choice

1 c. hash browns

1 c. grated cheddar cheese

1/4 c. milk

1/8 t. pepper

8 oz. pkg. refrigerated crescent rolls*

5 eggs, beaten

1/2 t. salt

2 T. Parmesan cheese

Brown sausage. Form crust, using rolls in sprayed 9x13 dish. Sprinkle sausage and cheese over crust. Beat remaining ingredients together and pour over crust. Bake at 350 degrees for 45 minutes.

*Pillsbury also makes a crescent roll sheet that can be used instead of the rolls.

Donna's Chicken and Cheese Casserole

2 cans deboned chicken

1 c. rice, cooked

1 can cream of mushroom soup

milk

2 pkgs. chopped broccoli, cooked

4 oz. cream cheese, softened

2 lbs. Velveeta cheese

Preheat oven to 350. Combine chicken, cream cheese and soup. Place in sprayed 9x13 dish. Add rice and broccoli. Mix thoroughly. Put Velveeta cheese pats over top of casserole. Add a little milk on top. Bake 30 minutes or until heated through.

Merry's Parmesan Oven Fried Chicken

2 c. corn flakes

1/4 c. parsley flakes

1 t. oregano

1 T. salt

1 stick margarine, melted

1 c. Parmesan cheese, grated

1 t. paprika

1/2 t. basil

2 frying chickens, cut up

Combine all ingredients except margarine and chicken. Dip chicken in margarine, roll in corn flake mixture, and place in baking dish. Bake for 1 hour at 350.

Butter Swim Biscuits

2.5 c. SR flour

4 t. sugar

2 c. buttermilk

1 stick butter, melted

Mix flour and sugar. Add buttermilk. Do not overmix! Lightly spray a 9x9 pan. Pour melted butter in pan/dish. Add dough over butter and spread with spatula. Cut the dough into squares. Bake at 450 for 25 minutes or until top is golden brown and dough is cooked through.

1st pic: butter in dish; 2nd pic: cut dough in dish; 3rd pic: baked biscuits.

 

Tuscan Butter Mushrooms

4 tbsp. butter 

2 cloves garlic minced 

1 tbsp. tomato paste 

1 lb. baby bella mushrooms, cleaned  

1 c. cherry tomatoes, halved 

3/4 c. heavy cream 

1/4 c. freshly grated Parmesan 

Kosher salt

Freshly ground black pepper

Pinch crushed red pepper flakes 

3 c. spinach 

Thinly sliced basil, for garnish

In a large skillet over medium heat, melt butter. Add garlic and tomato paste and cook until fragrant, 1 minute. Add mushrooms and tomatoes and cook until mushrooms are tender and tomatoes are starting to burst, 5 minutes. Add heavy cream and Parmesan and season with salt, pepper, and a pinch of red pepper flakes, then bring to a simmer. Add spinach and cook until sauce is thickened and spinach is wilted, 5 minutes. Garnish with basil before serving.