Dissolve both packages of dry yeast in lukewarm water.
In large bowl, pour boiling water Crisco and dissolve.
Add sugar, Salt, eggs, flour and dissolved yeast.
Mix well and refrigerate overnight. The next day, roll dough out to about ¼ inch thick
and cut with biscuit cutter.Dip each biscuit into melted margarine and stack
(overlapping or touching)into 2 greased bundt pans.
Let rise 2 to 3 hours. Bake at 350 degrees for about 30 minutes.
When serving, do not cut bread, just break away each portion.

Number Of Servings: a crowd
Submitted by: GenilinHTD

CENTERPIECE SAUSAGE APPLE STUFFING

12 cups white bread cubes, bake until dry
or use commercial bread cubes
1 Lbs sweet italian sausage
1/4 cup butter
4 cups chopped green onions
1 chopped medium white onion
2 cups chopped celery
2 tart apples-peeled cored and chopped
1 cup cranberries chopped
1 1/2 tablespoons poultry seasoning
2 teaspoons dried crushed rosemary 1 1/3 cup chicken stock
salt to taste
ground pepper to taste

1. Remove sausage from casing and crumble in a large skillet. Saute for about 10 minutes. place sausage in a large mixing bowl without drippings. Drain the drippings into a safe container
2. In the same skillet melt butter, then add green onions, onions, apples, celery, cranberries and poutry seasoning, saute until softened (abt 10 min), then add rosemary and cooked sausage.
3. Place dried bread crumbs in the large mixing bowl and mix in the sausage mixture and fold slowly until loosely mixed, salt and pepper to taste, then add chicken stock until moist.
4. Now you are ready to stuff the turkey (14-15 lb) and arrange the leftover in a baking dish and cook this in a 350 degree oven for about 45 min
covered then without the cover for about 15 min. Cook the turkey according to the packaging
instructions being carefull to make sure you bird is fully cooked.

Number Of Servings:12 servings
Submitted by: GenilinHTD

Return To Top




CREAM CHEESE COCONUT PECAN POUND CAKE

1½ cups butter, softened
1 (8-oz.) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
½ tsp. salt
¼ cup bourbon
1½ tsp. vanilla extract
1 cup chopped pecans, toasted
½ cup shredded coconut

1. Beat butter and cream cheese at medium speed with an electric mixer
until creamy Gradually add sugar, beating at medium speed until light and fluffy.
Add eggs, 1 at a time, beating just until the yellow disappears.
2. Sift together 3 cups flour and ½ tsp. salt; add to butter mixture
alternately with bourbon, beginning and ending with flour mixture.
Beat batter at low speed until blended after each addition.
Stir in 1½ tsp. vanilla,
toasted pecans, and shredded coconut. Pour batter
into a greased and floured 12-cup tube pan.
3. Bake at 325° for 1 hour and 30/35 minutes or until a long wooden pick (skewer)
inserted in center of cake comes out clean. Cool in pan on a wire rack
10 to 15 minutes. Remove from pan, and cool completely on wire rack.
Frost with favorite cream cheese frosting.
Sprinkle with Cocanut and Pecans.

Servings: 10 TO 12
Submitted by: GenilinHTD

Return To Top




DO DAD'S

1 box rice Chex cereal
1 box wheat Chex cereal
1 box bran Chex cereal
1 ½ bag pretzel sticks
1 bag salted peanuts
1 box (or can) mixed nuts
3 cups oil
½ tsp. Garlic salt
4 tsp. Garlic powder

Pre-heat oven to 150 degrees
Mix garlic salt and garlic powder into the oil
and pour over all the other mixed ingredients.
Place in over pre-heated oven for 4 hours stirring every 30 minutes.
Will keep in airtight container for a long time.

Number Of Servings:Tons
Submitted by: GenilinHTD

Return To Top




DOUBLE LAYER PUMPKIN CHEESECAKE

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla.
Beat until smooth. Blend in eggs one at a time.
Remove 1 cup of batter and
spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg
to the remaining batter and stir gently
until well blended. Carefully spread over
the batter in the crust. Bake in preheated
oven for 35 to 40 minutes, or until center is almost set.
Allow to cool, then refrigerate
for 3 hours or overnight. Cover with whipped topping
before serving.

Servings: 8
Submitted by: GenilinHTD

Return To Top




EASY NO BAKE CHEESECAKE

1 8oz Cream Cheese, soften to room temperature
1/3 cup sugar
1 8oz tub Whipped Topping
Graham Cracker Crust
Variations:
Add 1/3 to 1/2 cup Peanut Butter before Whipped Topping
Directions:
Mix Cream Cheese and sugar in a bowl, till blended.
(Add Peanut Butter here if desired and blend well.)
Fold in Whipped Topping and pour into crust.
Refrigerate until set. Yummy if you like cheese cake!

Number Of Servings: 6 to 8
Submitted by: GenilinHTD

Return To Top




FALCO PANCAKES

Pancakes to jump start your day

1 Cup flour
3 tsp baking powder
2 Tbsp. sugar
1 egg
½ tsp. salt
1 Cup milk
1½ Tbsp. oil
nuts or berries (optional)

Mix together all of the ingredients on a large bowl (plastic bowl is fine).
Warm up the griddle or pan, as well as you spray the griddle/pan with pan coating.
Set the pan/griddle to medium heat.
Drop the mix into the griddle/pan evenly.
Flip over when the top gets fully bubbly.
Wait for about 30 sec. to heat the other side. This serves one hotcake.
Repeat steps 4-7 for the rest of the mix

Yields: varies
Submitted by: falcosarwing

Return To Top




FARMHOUSE WHITE BREAD

This is a very nice rich moist bread.
The sesame seeds add a little flavor and crunch.

1 cup milk
1 egg
2 tablespoons butter or margarine
1/2 teaspoon salt
1 1/2 tablespoons sugar
3 cups flour
1 1/2 teaspoons rapid or quick yeast
2 tablespoons sesame seeds (optional)
Add according to your bread machine instructions. Makes a 1 1/2 pound loaf.

Submitted by: GenilinHTD

Return To Top




GREEN TOMATO PIE

Six Medium Green Tomatoes
2 tbsps. Water
1/2 Lemon
4 tbsps. Flour
1 Cup Sugar
1/8 tsp. Salt
1/4 tsp Cinnamon
2 tbsps. Butter

Wash Tomatoes and remove stems, slice into thin slices.
(You may add 1/2 cup raisins if desired)
Cook tomatoes, lemon in the water until nearly tender.
Mix together, Flour, sugar n salt and add to
Tomatoe mixture and cook till thickened,
stir in butter and cinnamon. Pour into partially
baked pie shell cover with latice crust and bake 30 minutes.

Submitted by: GenilinHTD

Return To Top




KENTUCKY BOURBON APPLE PIE

Cream Cheese Pastry:

1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 3-ounce package cream cheese, cubed
1/2 unsalted butter, cubed
Filling:

6 cups peeled, thinly sliced cooking apples (about 2 pounds)
1 cup plus 3 tablespoons sugar
6 tablespoons all-purpose flour
3 eggs
3/4 cup butter, melted
1/2 cup chopped walnuts
2 tablespoons bourbon
Confectioners's sugar, optional

Make pastry.In a large bowl combine flour, sugar and salt.
With a pastry blender or two knives used scissor-fashion,
cut in cream cheese and butter until mixture resembles coarse crumbs.
Knead pastry into a ball. Flatten slightly. Cover and refrigerate one hour.
Roll out pastry between two sheets of wax paper.
Peel off top paper. Invert pastry into a nine-inch deep-dish pie plate.
Remove paper. Flute edge. Refrigerate at least one hour.
Perheat oven to 375 degrees.
For filling, arrange apples in pastry shell.
In a medium bowl combine sugar, flour and eggs.
Stir with a wire whisk until smooth.
Slowly stir in melted butter, then the walnuts and bourbon.
Pour over apples. Bake one hour. Cool.
Before serving sprinkle with confectioner's sugar, if desired.

Servings: Makes 8
Submitted by: GenilinHTD

Return To Top




LAZY DAY COBBLER

1 stick of margarine
1 cup of sugar
1 cup of self-rising flour
¾ cup milk
1 can of undrained unsweetened fruit – NOT pie filling – plain fruit.
Good ones to use are blueberries, cherries, peaches
(but they need to be chopped into chunks)

Place stick of margarine in a deep dish (8x8 or 9x9)
and place dish in over as it preheats to 350 degrees.
While butter is melting, beat together in mixing bowl:

Sugar
Flour
Milk

Beat into a smooth batter.
Pour into the center of the melted butter but DO NOT STIR.
Empty can of fruit into the middle of the batter but DO NOT STIR.
Bake at 350 degrees for 30 minutes.
NOTE: The batter will rise to the top.

Submitted by: GenilinHTD

Return To Top




LEFT OVER TURKEY POTPIE

1 cup sliced carrots
1 cup finely chopped onion
1/2 cup chopped celery
1/2 teaspoon thyme
1/8 teaspoon black pepper
1/8 teaspoon sage
3 tablespoons butter or margarine
2 cups cubed cooked turkey 1 tablespoon all-purpose flour
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup frozen cut green beans, thawed and drained
1/2 cup Frozen peas thawed and drained
1 Pastry for double-crust pie (9 inches)
1 tablespoon milk

1. Add Butter, carrots, onion, celery, thyme, sage and pepper in a skillet
cook until vegetables are crisp-tender. In a large resealable plastic
bag, combine turkey and flour; shake to coat. Add turkey, soup, peas and
green beans to the vegetable mixture; mix well. Line a 9-in. pie plate
with bottom crust. Add turkey mixture. Roll out remaining pastry to fit
top of pie; seal and flute edges. Cut slits in pastry. Brush with milk.
Cover edges loosely with foil. Bake at 350 degrees F for 55-65 minutes
or until golden brown. Serve warm.

Servings: 6
Submitted by: GenilinHTD

Return To Top




LIBBY'S FAVORITE PUMPKIN PIE

1/2 cup sugar
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S 100% Pure Pumpkin
1 can (12 fl. oz) CARNATION evaporated milk
1 unbaked 9-inch (4-cup volume) deep- dish pie shell

Mix sugar, salt, cinnamon, ginger and cloves in small bowl.
Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell
Bake in preheated 425 F. oven for 15 minutes.
Reduce temperature to 350 F. bake 40-50 minutes
or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Servings: 8
Submitted by: falcosarwing

Return To Top




NO BAKE CREAMY PUMPKIN PIE

½ cup cold milk
1 package of vanilla instant pudding
1 tsp. pumpkin pie spice
1 large can of pumpkin
2 ½ cups frozen whipped topping (thawed)
1 Graham cracker pie crust

In large bowl beat milk, pudding mix and spice
with wire whisk for one minute.
Mixture will be very thick. Whisk in pumpkin. Stir in whipped topping.
Spread into crust.Refrigerate at least 2 hours or until set. Garnish as desired.

Possible substitutions/additions:

For pumpkin pie spice, substitute
½ tsp. ground cinnamon
¼ tsp. ground ginger
1/8 tsp. ground cloves

One tsp. of vanilla flavoring can also be added to the mixture to enhance the flavor.

Servings:4-8
Submitted by: GenilinHTD

Return To Top




PECAN PIE CAKE

3 cups finely chopped pecans, toasted
2 cups flour
1 teaspoon baking soda
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 egg yolks
1 tablespoon vanilla extract
1 cup buttermilk
5 egg whites
3/4 cup dark corn syrup

Pecan Pie Filling

1/2 cup packed dark brown sugar
3/4 cup dark corn syrup
1/3 cup cornstarch
4 egg yolks
1 1/2 cups half-and-half
1/8 teaspoon salt
3 tablespoons butter or margarine
1 teaspoon vanilla extract

Directions:

Cake Recipe

Sprinkle 2 cups of the chopped pecans evenly over
the bottoms of 3 buttered 9-inch round cake pans,
shaking to coat the bottoms and sides of the pans.
Combine the flour and baking soda in a bowl and mix well.
Beat the butter and shortening in a mixer bowl
at medium speed until light and fluffy.
Beat in the sugar gradually. Add the egg yolks 1 at a time,
mixing well after each addition. Stir in the vanilla.
Add the flour mixture and buttermilk alternately,
mixing well after each addition and beginning and ending with the flour mixture.
Stir in the remaining 1 cup pecans. Beat the egg whites
in a mixer bowl at medium speed until stiff peaks form.
Fold 1/3 of the beaten egg whites
into the batter. Fold in the remaining egg whites.
Pour the batter into the prepared pans.
Bake at 350 degrees for 25 minutes or until a wooden pick
inserted in the center comes out clean. Cool in the pans on
wire racks for 10 minutes. Invert onto waxed paper-lined wire racks.
Brush the tops and sides of the layers
with corn syrup, Cool completely.

Pecan Pie Filling

Whisk the brown sugar, corn syrup, cornstarch,
egg yolks, half-and-half and salt in a heavy 3-quart saucepan
until smooth. Bring to a boil over medium heat, whisking constantly.
Boil for 1 minute or until mixture thickens. Remove from heat.
Whisk in the butter and vanilla. Place a sheet of waxed paper
on the surface of the mixture. Chill for 4 hours.

Place 1 layer pecan side up on a serving plate.
Spread with half the Pecan Pie Filling.
Place the second layer pecan side up on the filling.
Spread with the remaining Pecan Pie Filling.
Place the third layer pecan side up on the filling.

Servings:Yield: 12 to 16
Submitted by: GenilinHTD

Return To Top




S'MORES CHEESECAKE SQUARES

18 HONEY MAID Honey Grahams, divided
1/3 cup butter or margarine, melted
3 Tbsp. sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 Tbsp. vanilla
3 Tbsp. flour
4 eggs
1 cup BAKER'S Semi-Sweet Chocolate Chunks, divided
1 cup JET-PUFFED Miniature Marshmallows

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil,
with ends of foil extending over sides of pan. Crush 14 of the grahams.
(You should have about 2 cups crumbs.) Mix graham crumbs, butter and 3 Tbsp. sugar;
press firmly onto bottom of prepared pan. Coarsely chop
remaining 4 grahams; set aside.
BEAT cream cheese, 1 cup sugar and the vanilla
in large bowl with electric mixer on medium speed
until well blended. Add flour; mix well. Add eggs,
one at a time, mixing on low speed after each addition
just until blended. Chop 1/2 cup of the chocolate chunks;
stir into cream cheese mixture. Pour over crust.
Sprinkle with remaining 1/2 cup chocolate chunks,
the marshmallows and reserved chopped grahams.
BAKE 40 min. or until center is almost set.
Cool completely. Cover. Refrigerate 4 hours or overnight.
Remove cheesecake from pan using foil handles
before cutting into squares to serve.
Store any leftover cheesecake in refrigerator.

Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese,
1/3 Less Fat than Cream Cheese.

Substitute
Prepare as directed, using
6 coarsely chopped bars (1.55 oz. each) milk chocolate candy.

SERVINGS: 32
Submitted by: GenilinHTD

Return To Top




SPAGHETTI PIZZA

1 Box of Spaghetti
1 pkg of Pepperoni
1 pkg of Sausage Links
Any Veggie you want, Onions,Green peppers,etc.
1 Can of Spaghetti Sauce
2 pkgs. of Pizza Cheese

COOK THE Spaghetti UNTIL FULLY COOKED, AND COOK THE Sausages FULLY COOKED.
THEN TAKE A DEEP DISH AND PUT Spaghetti IN.
You MAY PUT BUTTER ON THE Spaghetti IF U LIKE.
THEN PUT 1/2 A CAN OF Spaghetti SAUCE ON. PEPPERONIS, SAUSAGES
THEN YOUR VEGGIES (IF U CHOOSE TO) THEN PIZZA CHEESE.
( I USUALLY USE 1 PACK FOR PER LAYER) THEN REPEAT TIL PAN IS FULL.
PUT OVEN TO 375 F AND BAKE UNTIL CHEESE IS MELTED. TAKE OUT OF OVEN AND DIG IN!

Submitted by: tynalxsmomhtd

Return To Top




SPINACH DIP WITH PUMPERNICKEL BREAD

1 package Knorr Vegetable Soup Mix (comes in a box)
1 box frozen chopped spinach cooked per package directions.
Drain and press out excess water with paper towels
1 cup sour cream
½ cup mayonnaise
½ cup finely chopped onion
1 can sliced water chestnuts, drained and finely chopped.
1 round loaf pumpernickel bread

Directions:
A day or so before serving:
Mix all ingredients except the bread, cover,
and chill for a day or so to allow flavors to mix.
Just before serving:
Hollow out to make a bread shell to hold dip.
Save bread removed for dipping into spinach mixture.
Place mixture into hollowed out bread and arrange pieces of bread around loaf.

Servings: 10-12
Submitted by: GenilinHTD

Return To Top




TRASH

½ cup Margarine
1 cup peanut butter
1 12 oz. Package chocolate chips

1 medum box rice Chex cereal
1 jar roasted nuts
1 box (1 lb.) raisins
1 box (1 lb.) confectionary sugar

Directions:
Melt on low heat the margarine, peanut butter, and chocolate chips.
While that is melting, place Chex cereal, nuts, and raisins into large container
Pour the melted chocolate mixture over them and stir to coat evenly.
Pour all of the above into a small kitchen trash bag;
Add confectionary sugar to the bag.
Close and shake bag until contents are coated with sugar.
Store in refrigerator. Will last up to 6 weeks in refrigerator.

Servings: Tons
Submitted by: GenilinHTD

Return To Top




YUMMY YAM CASSEROLE

4 pounds yams
2 eggs
1/4 cup brown sugar
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
6 ounces pecan halves
1/3 cup brown sugar
1/4 cup melted butter

Preheat oven to 375 degrees F (190 degrees C).
Poke yams in several places with a fork,
then cook them on high power in microwave oven until heated through and soft,
about 20 minutes. When cooled, remove skins and place the yams
in a large bowl. Beat yams until smooth.
Then beat in one egg at a time, blending after each addition.
Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon,
allspice and nutmeg; beat until the mixture is light and fluffy.
Transfer mixture to an ungreased 3 quart
casserole dish. Arrange the pecans in a single layer on top.
Sprinkle with remaining brown sugar and
drizzle 1/4 cup melted butter over the top.
Bake for 25 minutes in the preheated oven,
or until browned and bubbly.

Servings: 8
Submitted by: GenilinHTD

Return To Top




BUCKEYE CANDY

1 1/2 c. creamy peanut butter
1 lb. confectioners' sugar
1/2 c. lightly salted butter, room temperature
1 tsp. vanilla extract
1 (16 oz.) pkg. semi-sweet chocolate pieces
2 tbsp. solid vegetable shortening

Line a baking sheet with wax paper. In a medium-sized bowl mix peanut butter,
butter, vanilla and sugar with hands to form a smooth dough.
mixture will be very stiff.
Shape dough into balls, using 2 teaspoonfuls for each.
Place on wax paper and put in refrigerator.
In the top of a double boiler over simmering,
not boiling, water, melt chocolate and shortening together.
When smooth, pour into a small bowl or measuring cup.
Remove peanut butter balls from refrigerator.
Insert a wooden pick into a ball and
dip into melted chocolate so that 3/4 of ball is coated.
Return to wax paper, chocolate side down, and remove pick.
Repeat with all balls. Refrigerate on wax paper 30 minutes or longer,
until chocolate is firm, not sticky.
To store, remove balls from wax paper and place in plastic containers,
with wax paper between layers to keep separate.

Makes about 5 dozen
Submitted by: SmurfyBlue

Return To Top




DUMP CAKE

1 (21 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple, drained
1 yellow cake mix, dry
1 c. melted butter
1 c. coconut, sprinkled
1 c. chopped walnuts

Dump ingredients as follows:
Layer in order as listed above in greased 9 x 13 inch oblong pan.
Bake at 350 degrees for 55 minutes.
Do not mix anything.

Submitted by: SmurfyBlue

Return To Top




FUNNEL CAKE

3-4 cups all purpose flour
3 eggs
2 cups milk
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar (for topping)
vegetable oil (for deep frying - heat to 375 degrees)

Beat the eggs, then add the sugar and milk.
Sift 2 cups of flour, the salt, and the baking powder
and add to the milk, sugar, and egg mixture.
Mix while adding more flour until the batter is smooth and not too thick.
The funnel should have an opening of at least 1/2 inch
and be able to hold around a cup of batter.
Put your finger over the bottom and add about a cup of batter.
Remove your finger and allow the batter to pour into the center of the oil.
Be careful, the oil may splash!
Gradually swirl the batter outward in a circular motion,
or criss-cross back and forth to make a cake about 7 or 8 inches round.
We used to draw our initials to personalize our cakes!
Check it with a pair of tongs and turn it when the bottom becomes golden brown.
When both sides are done, remove with tongs and let it drip on a paper towel.
Funnel cake is often served with powdered sugar on top.
You could also use molasses, maple syrup, or fruit preserves.

Submitted by: SmurfyBlue

Return To Top




SMURF'S CHILI

2 lbs. hamburger
1 big onion chopped
2 cans of (Rotel)brand tomatoes
mild,original or with green chilies
2 cans of tomato sauce
4 cans of ranch style beans
1 pkg of mild or hot chili seasoning

Brown hamburger and onions together.
cook until done. Drain the grease off the hamburger and onions.
Then add your chili seasoning, ranch style beans, rotel tomatoes and tomato sauce to
the hamburger and onions mixture.Stir well until well mixed.
Then let simmer for about 45 to and a
hour or until whatever suits your taste.

Serves 12

Real good with cheese on top and with crackers.
Submitted by: SmurfyBlue

Return To Top




TOPPED DEVIL EGGS

12 hard-cooked eggs
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
3 Tbsp. KRAFT Light Mayo
2 tsp. GREY POUPON Dijon Mustard
2 tsp. white vinegar
1 tsp. sugar
1/8 tsp. paprika

Cut eggs lengthwise in half. Remove yolks; place in medium bowl.
Add Neufchatel cheese, mayo, mustard, vinegar and sugar; mix well.
Spoon into large resealable plastic bag. Cut small corner from bottom of bag.
Use to pipe filling into egg white halves. Sprinkle with paprika.
ADD Toppings of your desire.
Submitted by: BriteHTD

Return To Top




APPLE-CINNAMON BAKED FRENCH TOAST

10 (3/4 inch thick) slices day-old French bread
6 eggs, lightly beaten
2 3/4 cups milk
2/3 cup sugar, divided
1 tablespoon vanilla extract
4 medium apples - peeled, cored and thinly sliced
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 tablespoon butter

Place bread in a 13-in. x 9-in. x 2-in. baking dish. Combine eggs, milk, 1/3 cup sugar and vanilla; pour half over bread.
Top with half of the apples. Combine cinnamon, nutmeg and remaining sugar; sprinkle half over apples.
Top with the remaining apples. Pour remaining egg mixture over apples and sprinkle with remaining sugar mixture.
Dot with butter. Cover and chill 8 hours or overnight.
remove from refrigerator 30 minutes before baking.
Bake, uncovered, at 350 degrees for 1 hour or until a knife inserted near the center comes out clean.
Let stand 5 minutes before serving.

Submitted by: BriteHTD

Return To Top




PUMPKIN CRUNCH CAKE

1 (15 OUNCE) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

Preheat oven to 350 degrees. Lightly grease one 9x13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice,
and salt. Mix well, and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture, and pat down.
Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
Bake for 60-80 minutes, or until done.
Top with whipped toppiong when ready to serve

Submitted by: BriteHTD

Return To Top




CORDON BLUE CASSEROLE

4lbs potatoes peeled and sliced long way
2 cups grated swiss cheese
1 and half cups milk
1lb ham in small cubes
1 tsp onion powder
2 cups small chopped broccoli

Lightly butter a large baking pan or dish with lid (may use foil)
Layer bottom with thin layer of potatoes
sprinkle pinch of onion powder on top then sprinkle part of Swiss cheese to cover
next sprinkle with 1/3 of ham, then 1/3 of broccoli, continue to layer til all
ingrediants are layered then drizzle milk over the top.
Bake at 350 degree oven for about 45-60 mins or until hot and bubbly. serve yummy!

Submitted by: cqlover

Return To Top




POTATO CASSEROLE

5lbs potatoes peeled and diced in cubes
Par cook til almost done drain and set aside

1 half lb bacon fried and drained well crumble bacon in small dish
1 tsp onion powder
2 cups mayonnaise
1lb velveeta cheese cubed


Place potatoes in baking dish that has a cover.
Add mayonnaise and onion powder mix gently but well.Add crumbled bacon and cheese cubes,
Stir gently to mix in. Bake covered in oven at 350 degree oven for about 30 min,
Then uncover and continue to bake additional 10 mins. serve hot.

Submitted by: cqlover

Return To Top




PINEAPPLE DIP

1 large can of crushed pineapple
1 large pk. light cream cheese
1/3 cup Green onion
1/2 cup pecan pieces

Place the pineapple in a small holed strainer and drain off all liquid, best if done for 1/2 hour
Cut of the Green onions in small pieces
Crush the pecans small
Take cream cheesse, place in a mixing bowl and break it up
Add Green onions, Pecans and pineapple to the cream cheese and mix it all together
Take the mixture and form it into a ball the best you can and place it
on wax paper and place in the fridge for 3 hours.
After the 3 hours take the ball out and as an
added bonus you can crush up more pecans and roll the ball in them.
Place the ball in a decorative bowl
and back in the fridge covered with cling wrap.

Serve with crackers of your choice but I prefer Thinsensation Crackers.
It is so Delicious :) Enjoy!

Serves: Many
Submitted by: methos1497

Return To Top




BLACK RUM CAKE

1 lb butter - 1 lb sugar
8 eggs - 1 tsp lemon essence
2 tsp lime rind (zested)
2 tsp almond essence - 2 tsp vanilla
1 lb flour - 4 tsp baking powder
2 tsp mixed spice
1/2 tsp grated nutmeg

Fruit Base:
1 lb pitted prunes
1 lb raisins - 1 lb currants
1 bottle cherry brandy - 1 bottle rum/Bailey’s
2 tbsp Angostura bitters

Browning:
1 lb brown sugar
1/2 cup boiling hot water

Have on Hand:
1 more bottle of rum

Method:
Three to Five Days Before:
Up to 5 days before you make the cake, chop up all the fruits for the fruit base.
Place in a large bowl, pour in Angostura bitters, cherry brandy and rum
(I use Bailey’s when I have extra $$$ and it really makes it extra special :).
Leave in a cool corner, covered, to soak up the liquor. As I said 3-5 days before is the best option,
24 hours minimum if you must be ’so last-minute’!

On the Day Of:
Blend Fruit Base:
I pour the soaked fruit and juices into a blender and blend until thick and still a bit chunky (like tomato sauce)

Prepare Browning:
Burn sugar until caramelized, add hot water gradually. Mix well and leave to cool.
Please be extra careful at this stage as a ‘browning’ burn is NOT a fun thing!
Once that is done…

1. Preheat oven to 250F (no that’s not a typo)
2. Cream the butter and sugar.
3. Add eggs one at a time, mixing to incorporate
4. Add lemon essence, lemon zest, almond essence and vanilla
5. Mix and sift flour, baking powder, mixed spice and nutmeg.
6. Gradually add sifted ingredients to creamed mixture
7. Mix in fruit base puree and ‘browning’
8. Pour batter into greased tins that have been doubly lined with brown paper or parchment paper
9. Bake for 3 hours
10. Once removed from the oven soak the tops with equal portions of the remaining bottle of rum.
Don’t be surprised if the top of the cake starts to look pale and ‘weird’.

Submitted by: sexytrini74

Return To Top




PONCH DE CREME

6 eggs
4 cups evaporated milk
1 cup sweetened condensed milk
¾ cup granulated sugar
2 cups golden rum
½ teaspoon grated nutmeg
1 teaspoon minced lime zest
1 teaspoon aromatic bitters

In a medium stainless steel bowl beat eggs with sugar,
place into a double boiler, and over simmering water cook eggs
until thick and sugar has dissolved. Remove from heat.
Add condensed milk, evaporated milk and rum; combine well.
Add lime zest, aromatic bitters and nutmeg; stir.
Store in glass bottles and refrigerate until ready for use.
Serve over crushed ice garnished with lime zest or lime slices.

Makes about 10, 8 (fl) oz. Servings.

Submitted by: sexytrini74

Return To Top




PASTELLES

3 Cups grated green corn or same quantity in cornballs
1 lb minced beef (cooked)
1 lb minced pork (cooked) 2 large tomatoes
1 tablespoon vinegar
½ teaspoon black pepper
Few capers or sweet pickles
½ cup raisins
2 medium onions
¼ Cup cooking oil
Piece of sweet pepper
2 blades chive
Plantain or banana leaves

Chop all green seasonings finely and mix with meat. Brown in hot oil.
Add chopped tomatoes, raisins and sweet pepper. Blend well together.
Cut plantain leaves in 8-inch squares, clean them with a
damp cloth and steam them over hot water to make them pliable.
Crush corn and dampen with a little salted water, butter the leaf squares and spread with the corn mixture.
Place 2 tablespoons of the meat mixture on each square leaving a 1-inch border.
Fold over and tie securely into a parcel, using thread.
Steam for about 1 hour.

Submitted by: sexytrini74

Return To Top




Crème Brule French Toast

2 tbsp corn syrup light or dark
½ c butter
1 c brown sugar
1 loaf French bread
5 eggs
1 ½ c half n half
1 tsp vanilla
1 tsp salt
1 tsp Grand Marnier/orange liquor(optional)

In small sauce pan, combine corn syrup, butter and brown sugar.
Simmer until syrupy. Pour into 9X13 dish sprayed with Pam, set aside.
Slice bread into thick slices and place into dish.
In large bowl whisk together remaining ingredients, and pour evenly over bread.
Cover n refrigerate over night.
In the morning bring to room temperature.
Bake at 350 uncovered for 45 minutes
Cut into squares, serve w butter and syrup.

Yield 6 to 8 servings

Submitted by: tkapoor

Return To Top




SEX IN A PAN

Base:
1 cup chopped pecans
1 cup flour
1/2 cp margarine

Filling #1:
1 small pkg cream cheese
1 cup icing sugar
1 pkg Dream Whip
1/2 large tub of cool whip

Filling #2:
3 cups of milk
1 pkg instant chocolate pudding
1 pkg instant vanilla pudding

Topping:
1 pkg dream whip

Directions:
Mix all Base ingredients together and press in a 9X11 greased pan
Bake at 350 for 25 minutes. Let it cool for 25 minutes
Mix all ingredients for Filling #1 and spread over cooled base
Beat together all ingredients for Filling #2 and spread on top of Filling #1
Spread Dream Whip over Filling #2
Top with chocolate shavings for a decorative touch

Submitted by: methos1497

Return To Top




COCONUT BALLS

1/2 cup soft margarine
1 1/2 cup icing sugar
1 1/2 cup fine coconut
1 tsp. vanilla
1 tsp. milk
Graham cracker crumbs
Cherries or nuts

Mix together margarine, icing sugar, coconut, vanilla, milk.
If mixture is too soft just add more icing sugar
Take a tablespoon of the mixture and roll into a ball
with a cherry or nut in the center of it.
Roll the ball in graham cracker crumbs
Place on wax paper and refrigerate

Submitted by: methos1497

Return To Top




EASY PEANUT BUTTER COOKIES

1 cup of Smooth Peanut Butter
1/2 cup of sugar
1 egg

Mix all ingredients together
Roll into balls and flatten with a fork
Place on an ungreased cookie sheet
Bake at 325 for 13-15 minutes.

Makes 12 cookies or 24 one-bite cookies depends on size of ball you form

Submitted by: methos1497

Return To Top




CHRISTMAS CHEESE

1 pound grated cheddar cheese
1 8oz package of cream cheese
garlic powder
pecan pieces
chili powder

mix cheeses together throughly
add garlic and pecan pieces and mix some more
make 2 logs of the mixture
roll in chili powder
wrap and seal in wax paper and let set for three days in fridge
slice and serve .... DELICIOUS!!

Submitted by: AnimeAndy

Return To Top




GRAHAM CRACKER CAKE

2 boxes of Graham crackers
2 tubs of cool whip of any flavor
any kind of fruit or sprinkles you want

In a cake pan, put Graham crackers whole not broken, so that it covers the bottom.
Then put the cool whip covering all with about 3 tablespoons.Spread it out evenly.
Keep going until your pan is almost full. Make sure your last layer you put on is the cool whip.
Then cover with tin foil and put in fridge for 24 hours.
Take it out, and add as much cool whip u want to the top (like frosting) and add your fruit or sprinkles. And dig in!

NOTE: When I make this I actually use a large cutting board becuase my family is huge..
lol So I can feed up to 15 ppl with it. The cool whip is to soften the graham crackers
enough for u to be able to cut it with a fork. That is why its to set in the fridge.
I hope your family loves it as much as mine do!

Submitted by: tynalxsmomHTD

Return To Top




CARRIBEAN GLAZED HAM

1 lb Ham
1 bottle marmalade

2 tsps. grated orange peel
2 cups fresh orange segments
5 medium bananas
2 Tbsp. fresh lime juice
1/4 c. lightly packed brown sugar
1-5 whole cloves
2 Tbsp. vinegar

Bake ham in preheated over at 350F.(15 min for each pound)
In a saucepan over low heat,heat marmalade until is of a syrupy consistency.
Stir conastantly with a wooden spoon, remove marmalade from heat
and blend in orange segments,banana slices and lime juice.
Spoon mixture over ham 15 minutes before it is finished baking.
In a separate bowl, combine brown sugar,vinegar and cloves,brush this over ham.
Bake ham for a further 15-20 minutes.

Submitted by: sexytrini74

Return To Top




CHERRY,ALMOND AND CINNAMON GRANOLA

4 cups old fashioned rolled oats
2 cups of sweetened shredded coconut
2 cups of sliced almonds
1 1/2 cups dried cherries,chopped
1/2 cup vegetable oil
1/3 cup of good honey
2 teaspoons of ground cinnamon

Preheat oven to 350*F
Toss the oats,coconut,almonds, and cherries together in a large bowl.
Pour the vegetable oil and honey over the oat mixture. Add the cinnamon and
stir with a wooden spoon until all the nuts and oats are coated. Pour onto a
baking sheet. Bake stirring occasionally with a spatula, until the mixture turns a nice even golden brown, about 25 - 30 minutes.
All ovens vary. I added the cherries after baking for the first 15 minutes.
Be careful not to let it burn.
You can try setting your oven to 325*F the first time.
If you make this,it is so yummy.
You can put it on yogurt and have it plain or on cereal.

It's a great gift idea for Christmas.........

Submitted by: sypnow

Return To Top




STRAWBERRY CHEESECAKE TRIFLE

2 pints of fresh strawberries,sliced
1 cup of sugar, divided
2 (8 ounce) packages of cream cheese softened
3 TBL of orange juice
3 cups of whipping cream
1 ( 10.7 ounce) loaf of frozen pound cake thawed and cut into 1/2 inch cubes
3 (1 ounce) squares of semisweet chocolate
chocolate curls (optional)

In a bowl, toss strawberries with 1/2 cup of sugar, set aside.
in a mixing bowl beat cream cheese, orange juice and remaining sugar until smooth.
Drain strawberries ( reserving juice) set the berries aside. Gently toss the cake cubes
with remaining reserved juice. Place 1/2 of the cake in a 4 qt. trifle dish or serving
bowl.Top with 1/3 of the cream cheese mixture 1/2 of the strawberries and 1/2 of the
grated chocolate. Repeat layers. Top with remaining cream cheese mixture.
Garnish with strawberries and chocolate if desired. Cover and refrigerate for 4 hours.

yield 14 servings.

Submitted by: sypnow

Return To Top




GUMDROP COOKIES

~This is a "family recipe" that my late grandma always used to make for the holidays.
She always followed this recipe word for word, step by step, for the best results ;) ~

Beat until soft:
½ cup shortening.

Beat in gradually until light and creamy:
½ cup brown sugar.
½ cup white sugar.
1 teaspoon vanilla.

Sift before measuring:
1 cup bread flour.

Resift with:
½ teaspoon soda.
½ teaspoon any baking powder.
¼ teaspoon salt.

Sprinkle ¼ of this over:
½ cup grated cocoanut or chopped nut meats (optional).
½ cup small gumdrops (or large ones cut).
1 cup quick-cooking oatmeal.

Beat the sifted ingredients into the butter mixture in about 2 parts alternately with:
1 beaten egg.

Stir in the coconut, gumdrops and oatmeal mixture. Pinch off small pieces of dough.
Roll them into 1 inch balls. Flatten them with a spatula dipped in milk.

Bake the cookies in a moderate oven 350°F for about 10 minutes.

Submitted by: LadyjHTD

Return To Top




BLACK BOTTOMS

Cream cheese mixture:
1-8oz-pkg cream cheese-softened
1/8 tsp salt
1 egg
1/3-cup sugar
1-12oz pkg semi-sweet chocolate chips

Mix cream cheese, salt, egg and sugar. Mix together until very creamy.
By hand add the chocolate chips. Set aside.

Black Bottom Mixture - Sift together:
1-½ cups flour
1-cup sugar
1 tsp baking soda
¼ cup cocoa
½ tsp salt

Then add:
1-cup water
1 tbsp white vinegar
1/3-cup oil
1 tsp vanilla

Mix all together, well.
In small muffin tins, lined with liners, place 1/3 of muffin cups
with black bottom mixture, then top with 1 teaspoon of cream cheese mixture.
Bake in pre-heated 350-degree oven. Bake 15-20 minutes, do not let them
get brown on top. Let them cool and store in the refrigerator or freezer.

Makes about 5 dozen.
These freeze really well and will stay for about 2-3 months in the freezer. Enjoy!

Submitted by: momoftwinz

Return To Top




CHOCOLATE DIPPED ORANGE LOGS

3 1/4 cups all purpose flour
1 tsp vanilla
1/8 tsp salt
12oz semisweet choc.chips
1 cup butter-softened
1-½ cups pecans-chopped
1-cup sugar
2 eggs
1 ½ tsp grated orange peel

Combine flour and salt in medium bowl. Beat butter in large bowl at medium speed until smooth.
Gradually beat in sugar; increase speed to high and beat until light and fluffy.
Beat in eggs, one at a time, blending well after each addition. Beat in orange peel and vanilla until well blended.
Gradually stir in flour mixture until blended. Gather dough together and press gently to form a ball.
Flatten into a disk; wrap in plastic wrap and refrigerate 2 hours or until firm (can be left overnight as well).
Pre-heat oven to 350°F. Shape dough into 1-inch balls.
Roll balls on flat surface with fingertips to form 3-inch logs about ½ inch thick. Place logs 1 inch apart on ungreased cookie sheets.
Bake 14 minutes or until bottoms of cookies are golden brown.
(Cookies will feel soft and look white on top; they will become crisp when cool.) Transfer to wire racks to cool completely.

For the coating:
Melt the chocolate chips in heavy saucepan over low heat. Place chopped pecans on sheet of wax paper.
Dip one end of each cookie in chocolate, shaking off excess. Roll chocolate covered ends in the pecans.
Place on wax-paper lined cookie sheets and let stand until chocolate is set, or refrigerate about 5-10 minutes to set chocolate.
Store in an airtight container.

Yields about 3 dozen cookies

Submitted by: momoftwinz

Return To Top




CHOCOLATE CARAMEL CANDY

Bottom Layer:
1-cup milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter

Filling:
¼ cup butter or margarine
1-cup sugar
¼ cup evaporated milk
1 ½ cups marshmallow crème
¼ cup creamy peanut butter
1 tsp vanilla extract
1-½ cups chopped salted peanuts

Caramel Layer:
1-14ounce bag caramels
¼ cup whipping cream

Icing:
1-cup milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter

Combine the ingredients for the bottom layer in a saucepan; stir over low heat until melted and smooth.
Spread into the bottom of a lightly greased 13x9 pan. Refrigerate until set.
For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk.
Bring to a boil; boil and stir for 5 minutes. Remove from heat; stir in the marshmallow, peanut butter and vanilla.
Add peanuts. Spread over the first layer. Refrigerate until set.

Caramel layer; combine the caramels and cream in a saucepan; stir over low heat until melted and smooth.
Spread over filling mixture, refrigerate until set.

For the icing; combine chocolate and butterscotch chips and peanut butter in saucepan;
stir over low heat until melted and smooth. Pour over caramel layer.
Refrigerate for at least one hour. Cut into 1-inch squares. Refrigerate.

Enjoy! Makes approx. 8 dozen

Submitted by: momoftwinz

Return To Top




GINGER-GLAZED CARROTS

3 lbs carrots, peeled and sliced
¾ cup minced shallots
1 tsp freshly grated ginger root
¼ cup butter or margarine
¼ cup brown sugar firmly packed
¼ cup honey
¼ cup frozen orange juice concentrate, thawed and undiluted
¼ cup orange liqueur (cointreau or triple sec)
2 tsp fresh minced thyme or ½ tsp dried

Place carrots in steamer basket and steam 8-10 minutes or until crisp-tender.
Place carrots in serving dish and set aside.
Sauté shallots and ginger in saucepan with butter until shallots are tender.
Add brown sugar, honey, orange juice concentrate, liqueur and thyme.
Cook until mixture is thickened and bubbly. Pour mixture over carrots and toss gently to coat.
Made be made in advance and heated in oven before serving.

Submitted by: momoftwinz

Return To Top




MARINATED CARROTS (COPPER PENNIES)

2 pounds carrots (peeled and sliced)
½ cup vegetable, Canola oil
¾ cup cider vinegar
¾ sugar or sugar substitute
1 Tbs Worcestershire Sauce
1 tsp dry mustard
1 small can tomato paste
1 tsp salt
1 tsp pepper
1 medium raw onion (cut into chunks)
1 medium green pepper (cut into chunks)

Cook carrots in boiling water 12-15 minutes or until tender; place in serving dish.
Mix all remaining ingredients in a saucepan, except onion and green pepper.
Cook over medium heat until sugar is dissolved. Pour mixture over carrots add onion
and green pepper. Refrigerate overnight,
can be served as a hot dish or as a salad at room temperature.

Submitted by: momoftwinz

Return To Top




POOR MAN'S CAVIAR

1 can black eyed peas-rinsed and drained well
1 can black beans- rinsed and drained well
1 can white corn-rinsed and drained well
2 medium tomatoes seeded and diced
1 medium green pepper-diced
4 green onions-chopped
½ small red onion-diced
¼ cup fresh parsley-chopped
1 to 2 jalapenos-diced
1-8 oz bottle Italian dressing

Mix all together then add dressing.
Refrigerate for several hours to let marinade together.
Serve with Frito or Tortilla scoops.

Submitted by: momoftwinz

Return To Top




PUMPKIN BREAD

Ingredients:
2 cups Pumpkin
1-cup oil
3 cups sugar
3 cups flour
1 cup chopped walnuts
1-cup raisins
1/2tsp salt
3 tsp pumpkin pie spice
3 eggs
1/2tsp baking powder
1 tsp baking soda

Mix all ingredients together, well. Pour into loaf pans, bake @ 350 degree oven
for about 1 hour or longer. Makes 2 large loaves or 4 small.

Submitted by: momoftwinz

Return To Top




SHRIMP BISQUE

¼ cup butter
1 large onion
½ cup celery, chopped
2 cloves garlic, minced
2 Tbsp flour
2 Tbsp tomato paste
3 cups milk( you can use any combination you like ,
sometimes I will use ½ milk, ½ cream or milk & ½ and ½)

2 cups chicken broth
1 Bay leaf
½ tsp Basil
1 tsp Tabasco sauce
1 ½ lbs raw shrimp, peeled and deveined
¼ cup scallions, chopped

In a large pot melt butter; sauté onion, garlic and celery until tender, about 5 minutes.
Stir in flour and tomato paste; cook one minute making sure it is melted and well blended.
Gradually stir in milk, broth, bay leaf, basil and Tabasco.
Bring to a boil. Reduce heat and simmer for 10 minutes, stirring often.
Add shrimp and scallions, simmer for 5 minutes longer or until shrimp are cooked.
Remove bay leaf before serving. I have made this the day before I am going to serve it,
then the next day I put it in the crock-pot to serve it.
Enjoy :o)

Submitted by: momoftwinz

Return To Top




STRAWBERRY SALAD

1-cup vegetable oil
½ cup raspberry vinegar
2/3-cup sugar
2-3 cloves garlic minced
½ tsp pepper
½ tsp salt
½ tsp paprika

Mix all together, dressing can be made in advance.

Salad:
1 head red leaf lettuce
1 head green leaf lettuce
½ cup toasted pecans
1 cup shredded Monterey jack cheese
1 pt strawberries sliced

Put all together..serve with dressing

Submitted by: momoftwinz

Return To Top




ANGEL WINGS

4 egg yolks
1 tablespoon brandy
1 tblspoon vinegar
2 tblspoons sugar
1/8 tablespoon salt
1 cup flour
confectioners sugar

Cream all ingrediants together except flour, then add flour, mix well,
roll out on lightly floured surface, roll thinly, cut into strips
about 4" long and 2" wide, with sharp knife make small slash in center
of strip,gently take 1 end of strip and pull through 3/4 of the way
ow repeat with other side of strip, repeat til all strips are made this way.
2 cups vegetable oil, heat oil til 300-325 degrees drop angel wings a few
at a time until they are golden brown and float on top of oil
remove and place on paper towels , continue til all are done sprinkle generously
with confectioners sugar and eat Yummy!

Submitted by: cqlover

Return To Top




BUTTER PECAN FUDGE

1/2 cup real butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy cream
1/8th teaspoon salt
1 teaspoon vanilla
2 cups confectioners sugar
1 cup pecan halves toasted then coarsley chopped

In a large heavy saucepan combine the butter, sugars,cream, and salt.
Bring to a boil over medium heat stirring frequently , boil 5 minutes
stirring constantly when it starts to boil . Remove from heat stir in
vanilla,next stir in confectioners sugar 1/2 cup at a time until smooth,
fold in pecans. Spread into a buttered 8" square pan.
cool to room temperature. let set til very firm then cut into squares and enjoy.
Best stored in airtight container in refrigerator.

Submitted by: cqlover

Return To Top




COCONUT HAYSTACKS

A Favorite for your children to make and easy clean up for mom!

1 large pkg of butterscotch morsels
1 can chow mein noodles
1 small bag coconut
1 tblspoon butter or margarine

Grease cookies sheets lightly with extra margarine or butter or use ungreased cookie sheets
using wax paper to cover them. In large pan melt morsels, remove from heat place butter in
pan with morsels mix well, quickly add in chow mein noodles and coconut. drop by tablespoons
on cookie sheets . Cool and store in containers.

Submitted by: cqlover

Return To Top




EASY CARAMEL TRUFFLES

26 caramels
1 cup milk chocolate chips
1/4 cup heavy cream
1-1/3 cups semi-sweet chocolate chips
1 tablespoon shortening
Plastic wrap and waxed paper

Line an 8" square plastic or glass microwave safe baking square dish with plastic wrap.
Set aside. In a microwave safe bowl combine caramels,milk chocolate chips.and cream.
Microwave uncovered on high for 1 minute stir,microwave again 1 minute stir continue
this process until mixture is smooth and everything is completely melted. spread into dish
prepared earlier refrigerate 1 hour or until firm. When firm using plastic wrap remove
from pan. using a butter knife cut into 30 pieces then roll each piece into a ball (about 1")
cover with plastic wrap refrigerate for 1 more hour or until nice & firm.
when firm melt semisweet chips and shortening in microwave safe bowl for 2 minutes.
stirring after 1st minute. microwave stirring until smooth . while mixture is melted
dip caramel balls into chocolate and place on a waxed paper lined tray refrigerate
til firm and chocolate is set store in container til ready to eat

Submitted by: cqlover

Return To Top




EASY PINEAPPLE SQUARES

using your own favorite recipie for pie crust triple the recipe.
Spread the pie crust dough thinly on a lightly greased cookie sheet
and prick crust with fork every few inches. Reserve left over crust for strips
Bake until done and golden. Remove from oven set aside to cool. While this is cooling

In a large bowl mix
2 pkgs of vanilla instant pudding
with 1 - 28oz can (or i use fresh pinapple put through grated on food processor) crushed pineapple
include juice from can or fresh pineapple
1 cup heavy cream
and 1/4 cup milk

Mix well at low speed. Spread mixture onto pie crust.
while mixture is firming on cooled pie crust roll left over pie crust dough and cut in several thin
strips . Place strips over pie crust (as you would if making a lattice pie crust for pie.
Bake at 350 for 5-10 mins cool , Whiile it is cooling make a confectioners sugar glaze.
When pineapple filling and crust has cooled drizzle over pie crust strips. Refrigerate 1 hour.
Cut into squares,should be stored in refrigerator when not eating.

Submitted by: cqlover

Return To Top




FIRE SPARROWS

1-3/4 sticks real butter
1/2 cup sugar
1/2 cup milk
6 eggs
1/2 tsp salt
1/2 tsp baking powder
2-3 cups flour to make a semi firm dough

Mix butter,sugar,milk,eggs together well add dry ingredients mixing well.
using 2 cups hot oil, drop by tablespoon in hot oil til golden brown,
then remove onto paper towels or brown paper. using 2 cups confectioners sugar
and 4 tablespoons cinnamon mixed well together sprinkle on firesparrows
when cooled store in containers.

Submitted by: cqlover

Return To Top




HELLO DOLLY COOKIES

3/4 stick margarine
1 cup grahm cracker crumbs
1 cup chocolate chips
1 cup coconut
1 1/2 cups mini marshmallows
1 cup chopped walnuts
1 can sweetened condensed milk

Melt margrine in bottom of a 12x8 pan Sprinkle graham crackers in bottom of pan,
top with coconut, then chocolate chips, next marshmallows, then nuts,
Pour condensed milk evenly over all ingrediants you just layered in pan,
DO NOT STIR! Bake 30 mins in 350 degree oven, cool til barely warm
then slice into small squares let cool til no longer warm and serve.

Submitted by: cqlover

Return To Top




ITALIAN CHOCOLATE BALLS

4 cups flour
1 cup sugar
1-1/2 cups cocoa
3 tsp baking powder
2 1/3 tsp cinnamon
1 tsp ground cloves
1 cup warm milk
2 eggs
1 tsp vanilla
1 cup margarine softened
1 cup chopped walnuts
1 cup raisins optional
2 tablespoons brandy

Sift dry ingredients together, make a well in center of dry ingredients add milk eggs,
vanilla (brandy if using it) margarine, and walnuts and raisins Mix very well roll
into 1 inch balls bake on ungreased cookie sheets at 350 degrees for exactly 12 mins
cool and dip in chocolate glaze and let set til glaze is set.

Glaze
2 tablespoons cocoa
1 cup confectioners sugar
2 tablespoons softened butter
1 tablespoon milk

cream together, then add a little milk to turn frosting to a glaze
that is somewhat runny to glaze cookies with let cookies dry before storing.

Submitted by: cqlover

Return To Top




MELTING MOMENTS COOKIES

(excellent cookies) by the way

1 1/2 cups real butter (softened)
1/2 cup confectioners sugar
1 cup corn starch
1 1/2 cups flour

Cream well butter & sugar, add cornstarch cream well,
add 1/2 cup and mix well, drop on ungreased cookie sheet
by scant teaspoons press slightly with back of teaspoon,
Bake at 325 degrees about 15 mins or until edges are lightly brown.
cool completely b4 removing from cookie pan. frost with

cream cheese frosting
using 1/2 cup butter
2 cups confectioners sugar
1/2 cup softened cream cheese
and 1 tsp milk blend well and frost.

Cookies are very fragile so be gentle handling them.

Submitted by: cqlover

Return To Top




SOUTHERN PECAN PIE

1/4 cup butter
3/4 cup sugar
1 tablespoon flour
1 cup light corn syrup
1/2 cup dark corn syrup
pinch of salt
4 whole eggs
1 cup broken or whole pecans
1 tsp vanilla
1 unbaked pie shell

Cream butter, sugar and flour well,should be fluffy, Add syrups beat well, add salt
and 1 egg at a time beating well, add vanilla mix well, pour mixture into pie shell
top with peacans covering top of pie.Bake at 350 degrees for 50 - 55 mins. Tip when baking
pies if your crusts are getting to brown place tin foil lightly over them this allows
your pies to finishbaking without crusts burning.

Submitted by: cqlover

Return To Top




LEFTOVER TURKEY & STUFFING PIE

3 cups stuffing
1 can French fried onions
1 can condensed cream of celery soup
3/4 cup milk
1 1/2 cups cooked turkey, cubed
1 small package frozen Carrots and peas, thawed

Top Crust
1 cup bread crumbs
2 tablespoons butter melted
season with garlic salt or seasoning of choice
2 tablespoon of parmison Cheese

Combine stuffing and 1/2 can onions.
Spoon stuffing mixture into a 9 inch shallow
baking dish. Press stuffing across bottom and
up sides of dish to form a shell.
Combine undiluted soup, milk, turkey, and
peas; pour into stuffing shell.
Cover with topping Mix loosely
Bake, covered, at 350 degrees F (175 degrees C) for 30 minutes.
Serve hot.

Submitted by: GenilinHTD

Return To Top




SOFT PEANUT BUTTER COOKIES

1 1/4 c. flour
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp. vanilla

Mix together dry ingredients. Cream the rest of ingredients
then mix in the dry ingredients. Mix well. Drop by spoonfuls
on greased cookie sheet. Place one miniture marsh mallow
in the center of each drop and slightly push down in then push
dough over it. Bake in 375 degree oven for 10-12 minutes or
until edges are slightly browned.

Submitted by: GenilinHTD

Return To Top