Ingredients

• ½ cup butter, softened
• ¼ cup firmly packed brown sugar
• 1 egg, separated
• ½ tsp vanilla
• 1 cup flour
• ¼ tsp salt
• Finely chopped nuts
• 1 can vanilla creamy frosting or homemade
• M&M peanut candies

Instructions

1. Blend butter and sugar in a bowl, stir in egg yolk and vanilla. Sift flour and salt into bowl and mix well. Chill 1 hour. Roll into 1-inch balls.
2. Dip balls into slightly beaten egg white and roll into nuts. Place 1 inch apart on an ungreased cookie sheet.
3. Bake in moderate 350 degree oven for 5 mins. Press thumb gently in center of each cookie, bake 5 mins. more.
Gently move to cooling rack, cool completely and fill with frosting and top with peanut M&M.

Ingredients

• 1-10 inch unbaked pie shell chilled
• 1 cup sugar
• ¼ tsp. salt
• 3 tbsp. flour
• 3 eggs, separated
• 2 tsp. vanilla
• 2 cups buttermilk
• ½ cup melted butter

Instructions

Heat oven to 425 degrees.
Meanwhile, in a bowl mix sugar, flour, and salt. Add egg yolks which have been slightly beaten, buttermilk, melted butter, and vanilla. Blend well.
Beat egg whites until stiff peaks form, fold into the custard mixture. Pour into unbaked pie shell and bake at 425 degrees for 10 mins. then reduce to 325 degrees for 30 mins. or until pie is golden brown and knife inserted in center comes out clean. Let cool and then refrigerate before serving.

Ingredients

• 5 lb. pork butt
• 2 Tbsp. salt
• 1 Tbsp. Black pepper
• 2 Tbsp. Fennel seed
• 2 Tbsp. Paprika
• ½ cup water

Instructions

Mix all ingredients well.
Wash and soak fennel seed
Soak and wash casings well.

Ingredients

• 1-28 oz. can diced tomatoes
• 1-15 oz. can diced tomatoes with green chilies
• 4 cups vegetable broth
• 1-15 oz. can black beans rinsed and drained
• 1-15 oz. can canellini (white kidney beans) rinsed and drained
• 1-15 oz. can red kidney beans rinsed and drained
• 1 cup celery chopped
• 1 green pepper seeded and chopped
• 1 jalapeño seeded and chopped
• 2 tbsp. Chili powder
• 2 tsp. Cumin
• 1 tsp. Coriander ( I did not put in as I had none but will try next time)
• 1-2 tsp hot sauce( optional to taste)
• Salt and pepper to tast
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Instructions

Combine all ingredients in crockpot and cook on high 3-4 hrs. Or low 6-8 hrs.
You can also add ½ cup couscous @ 10 min. before chili is done and cook till tender. We put it over rice. Top with shredded cheese, cilantro and avocado if desired.

Ingredients

• 1 quart sauerkraut, washed and drained
• 1 large onion, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 can pimentos, chopped (optional)
• 1 cup celery, chopped
• ½ cup vinegar
• ½ cup oil
• ¾ cup sugar or to taste

Instructions

1. Combined sauerkraut, onion, peppers, pimento and celery. Mix vinegar, oil and sugar together. Pour over sauerkraut mixture. Let stand over night in refrigerator.

Ingredients

• 2 large plantains (approx. 2 cups puréed)
• 4 eggs
• 2 tsp. vanilla
• 3 Tbsp. extra virgin coconut oil
• 1/8 tsp. salt (generous pinch)
• ½ tsp. baking soda
• Extra coconut oil for frying

Instructions

1. Peel plantains (I find it easier to quarter them before peeling) and place pieces in blender or food processor.
2. Add the rest of the ingredients and process till smooth.
3. Heat 1 Tbsp. of coconut oil to pan or griddle over medium high heat. Pour batter into heated pan to desired size.
4. Cook for 4-5 mins. till bubbly and flip and cook on other side 1-2 mins.

Ingredients

• 1 cup flour
• ¾ cup sugar
• 1 tsp. baking powder
• ¾ tsp. salt
• 1 egg
• 3 cups peeled and sliced tart apples
• 2 Tbsp. brown sugar
• 1/3 cup melted butter
• 1 tsp. cinnamon sugar
• 2 cups fresh blueberries( I used frozen)

Instructions

With a fork, mix until crumbly the flour, sugar, baking powder, salt, and unbeaten egg. You should use a sort of chopping motion with the fork; if you don’t, you’re apt to have one large lump and you want a lot of little ones. This is the topping. Place the apples and blueberries in a greased baking dish. Sprinkle with 2 Tbsp. brown sugar, or more if apples or berries are very tart. Sprinkle topping over the fruit. Dribble melted butter over the topping. Sprinkle with cinnamon-sugar. Bake in moderate, 375 degree oven for 30 minutes or until topping is lightly browned and baked through. Test with a fork. If it isn’t browning enough to suit you, turn up the oven heat at the last. Just as good the following day. Serves 6-8.

Ingredients

• 1 ½ lbs. chicken breast cut up in bite size pieces
• 1 stick butter
• 3 cloves garlic
• 1 large onion in strips
• 1 red yellow and orange pepper cut into strips
• 1 pkg. mushrooms sliced
• cherry peppers to taste
• 1 cup parmesan cheese
• 30 oz. tomato sauce
• 1 14oz. can diced tomatoes
• ½ pint heavy cream
• 1 lb. rigatoni cooked

Instructions

In a large sauce pan cook chicken, garlic, onion, peppers and mushrooms till crisp tender. Add tomatoes and cherry peppers to taste and cook till desired crispness. Lower heat and add parmesan cheese and heavy cream. Heat through but do not let boil. You can add cooked rigatoni to pot or put pasta individually in bowls and top with sauce. Top with additional parmesan cheese if desired.

Ingredients

• Aluminum foil sprayed with non-stick spray
• 8 oz. cream cheese
• pesto
• 1 tomato, diced small
• shredded cheese
• black pepper and olive oil triscuits

Instructions

Spray the foil with non-stick spray; lay cream cheese block in middle of foil. Spread pesto on top and then the diced tomato.
Top with shredded mozzarella or Italian blend cheese.
Wrap up in the foil and put on the grill until it is warm and cheese is melted.
Serve with the crackers
YUM

Ingredients

• 6 slices bacon
• 3 potatoes, peeled and diced
• 1 14 oz. can chicken or vegetable broth
• ½ cup chopped onion
• 1 ½ cups leeks chopped
• 1 small carrot, grated
• 1 Tbsp. parsley flakes
• 1 tsp. thyme
• ½ tsp. each black pepper and celery seed
• 3 Tbsp. flour
• 3 cups milk (I substitute 8 oz. cream for part of the milk)
• 8 ozs. shredded cheddar cheese
• 2 green onions, sliced thinly(optional)

Instructions

In a large saucepan, cook bacon till crisp; remove bacon and set aside. Drain off grease leaving enough to cook onion in. When cooked, add potatoes, broth, leeks, carrot, parsley, celery seed and black pepper. Cover and simmer till potatoes and leeks are tender @ 15 mins. Combine flour and milk(and cream if using) and whisk till smooth. Add to soup and bring to boil; stir 2 mins. Add chopped clams if using. Add cheese & stir till melted. Add bacon, crumbled. Garnish bowls with chopped onions if desired.

Ingredients

• 4 qts. water to 1 qt. vinegar
• l cup salt
• grape leaves
• cucumbers
• garlic cloves, dill, and onion

Instructions

Line bottom of crock with washed grape leaves. Wash cukes and put in crock. Add onion, dill and 2 cloves of garlic to taste.
Heat vinegar, water and salt to boiling and pour over cukes.
Cover with more washed grape leaves.
Try to wait till they cure to eat them but it will be hard.

Ingredients

• 1 box devils food or yellow cake mix.
• 1 pkg. instant vanilla pudding
• 1 can crushed pineapple, well drained
• 2 cups milk
• 1 8 oz. pkg. cream cheese
• 1 container cool whip

Instructions

Bake cake mix according to directions in a jelly roll or 9 × 13 pan @ 25 mins. or till toothpick comes out clean.
Cool.
Mix ½ cup of milk with cream cheese; add remaining milk and pudding, beat till smooth.
Spread mixture on cake; top with pineapple.
Top with cool whip.
Chill; store leftovers in refrigerator.

Ingredients

• 6 tbsp. unsalted butter
• ¾ cup packed light brown sugar
• 1/3 all purpose flour
• 1/3 cup whole wheat flour (I use all whole wheat pastry flour instead of part white and wheat)
• ¾ tsp. baking soda
• 1 ½ cups regular oats
• ½ tsp. salt
• 1 lightly beaten egg
• 1 tsp. vanilla extract
• 1 cup chopped pitted dates
• 3 ozs. coarsely chopped bittersweet chocolate or chips
• ½ cup chopped walnuts

Instructions

Preheat oven to 350. Melt 6 tbsp. butter in a small saucepan over low heat. Remove from heat and stir in brown sugar till smooth. In a medium bowl combine the flour, baking soda, oats, and salt. Combine the butter mixture with the dry ingredients, and add the egg, the vanilla, plus the dates. Fold in the bittersweet chocolate. Mix well and spoon mixture by tablespoon-fulls out onto lightly greased baking sheets. Bake for 11 mins. Cool on baking sheets.

Ingredients

• Crust:
• 1 ½ sticks butter or margarine, softened
• 6 tablespoons sugar
• ½ tsp. vanilla
• 1 ½ cups flour
• Filling:
• 12 oz. cream cheese, softened
• ¼ cup sugar
• 1 egg
• 1 tsp. lemon rind

Instructions

Topping:
1 qt. baking apples, peeled and sliced
¼ cup sugar
1 tsp. cinnamon
14 tsp. nutmeg

For crust, cream butter and sugar; add vanilla and flour; pat onto bottom and up 1" sides of 9" springform pan.
For filling, combine all ingredients and spread over crust.
For topping, combine ingredients and arrange mixture on top of cheese mixture. Sprinkle with 6 tbs. slivered almonds.
Bake at 450 degrees for 10 mins. Reduce heat to 400 and bake 25 mins. more; cool completely
 

Ingredients

• 1-8oz. pkg. light cream cheese(better texture)
• 1 can (14 oz.) Progresso artichoke hearts, drained, coarsely chopped
• ½ cup spinach(frozen, chopped and steamed)
• ¼ cup mayonnaise
• ¼ cup parmesan cheese
• ¼ cup romano cheese
• 1 clove garlic, finely minced

Instructions

½ tsp. basil
¼ cup mozzarella cheese, grated
¼ tsp. garlic salt
salt and pepper to taste
Allow cream cheese to come to room temperature. Cream together
cream cheese, mayonnaise, parmesan, romano cheese, garlic, basil, and garlic salt. Mix well. Add artichoke hearts and spinach( careful to drain well) and mix till well blended. Spray pie pan with pam, pour in dip and top with mozzarella cheese. Bake at 350 degrees for 25 mins. or till top is browned. serve with bread or chips.

Ingredients

• 2 cups all purpose flour
• 1 cup chopped pecans
• 1 cup butter, melted
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• Lemon Layer
• 1½ cups sugar
• ¼ cup cornstarch
• ¼ cup flour
• 1 ¾ cups cold water
• 3 egg yolks, beaten
• 2/3 cup lemon juice
• 2 tbsps. butter
• 4 tsps. grated lemon peel
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• Cream Cheese layer
• 1 pkg.(8oz.) cream cheese, softened
• 3 cups confectioners’ sugar
• 1 carton(8oz.) frozen whipped topping, thawed

Instructions

In a small bowl, combine flour and pecans; stir in butter and press into an ungreased 13x9 in. baking pan. Bake at 350 for 18-20 mins. or until light golden brown. Cool on a wire rack.
In a small heavy saucepan, combine sugar, cornstarch, and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat, cook and stir 2 mins. longer. Remove from the heat. Stir in a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 mins. longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel.
Transfer to a bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.
In a large mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping.
Crumble the baked pecan mixture; set aside ½ cup for topping.
Just before serving, in a 3 qt. trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. repeat layer 2 more times. Sprinkle with reserved pecan mixture.
Refrigerate leftovers. 9 servings.

Ingredients

• 2 lbs. hot cherry peppers
• 10 cups sugar
• 2 cups cider vinegar
• 2 pouches certo

Instructions

Please wear gloves when handling cherry peppers. Cut stems out of peppers, leaving as many seeds as you can. cut into quarters and drop in blender with some of the vinegar. Blend up really well. You will need to do this in at least 2 batches not to overload blender.
In a large stainless steel kettle, add sugar and the vinegar, pepper mixture; cook and stir to a full rolling boil, one that cannot be stirred down. Be careful it doesn’t boil over.
Remove from heat and add the 2 pouches of certo; skim off foam being careful not to skim too many seeds.
Put into clean jars and seal.

Ingredients

• ¾ cup all-purpose flour
• ¾ cup baking cocoa
• ¼ teaspoon salt
• ½ cup (1 stick) butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 2 teaspoons vanilla extract
• 3 large eggs, divided
• ½ cup chopped pecans
• ½ cup seedless red raspberry jam
• 1 2/3 cups Toll House swirls morsels, divided

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Grease 9-inch-square baking pan.
3. Combine flour, cocoa, and salt in small bowl.
4. Beat butter, granulated sugar, brown sugar, and vanilla in a large mixer bowl until creamy.
5. Add 2 eggs, one a a time, beating well after each addition.
6. Gradually beat in flour mixture.
7. Spread 1 cup batter into prepared baking pan.
8. Sprinkle pecans over batter.
9. Stir jam until smooth.
10. Drizzle over pecans.
11. Beat remaining batter and egg in same large bowl until light in color.
12. Stir in 1 cup swirled morsels.
13. Bake for 30-33 minutes or until center is set.
14. Cool completely in pan on wire rack.

Ingredients

• 1 cup water
• ½ cup butter
• 1 cup flour
• 4 eggs
• 12 oz. cream cheese, softened
• 4 ½ cup milk, not skim
• 3 pkgs.(4 serving size) vanilla instant pudding
• 8 oz. cool whip
• Hershey syrup for topping
• slivered almonds(optional)

Instructions

Preheat oven to 400 degrees. Place water in medium saucepan; heat until moderately hot. Reduce heat to low, add butter and melt. Remove pan from heat and add flour and beat lightly. Add eggs, one at a time-beating well after each addition. Spread in bottom of a lightly greased 10 x15 baking pan.
Bake for 20 -25 mins, or until golden brown; let cool then transfer to a serving platter.(you may also leave in pan)
Meanwhile, place cream cheese in a large bowl and beat; then add vanilla pudding mix and milk and beat about 2 mins. or until thick; spread over crust. Refrigerate 1 hour to set. Spread top with cool whip then drizzle with hershey syrup, garnish with slivered almonds if desired.
Refrigerate.

Ingredients

• 4 skls, bls, chicken breast halves
• 1 chopped onion
• 1 clove garlic, minced
• 1 ½ cups water
• 1 cup barbecue sauce
• ½ cup cider vinegar
• tobasco sauce

Instructions

Cover chicken breasts, onion, and garlic with 1 ½ cups water and simmer @ 15 mins. or till done. Remove chicken, cool and shred when cool.
To water base add 1 cup barbecue sauce and ½ cup cider vinegar and tobasco sauce to taste.
Cook this down till halved; return shredded chicken to sauce and heat through.
Serve on rolls with montery jack cheese and lettuce and tomato or whatever you like.

Ingredients

• ½ lb. bacon, cooked crisp and crumbled; I have used both regular and turkey bacon and both are very good.
• 1 bunch broccoli, broken into small pieces
• 1 cup raisins
• 1 ½ cups green grapes, halved
• 1 bunch green onions cut into pieces
• 1 ½ cups diced celery
• ½ cup slivered almonds

Dressing:

• 1 cup mayonnaise
• ½ cup sugar
• 1 tablespoon vinegar

Instructions

Pour dressing over all ingredients except bacon. Mix together and add bacon to top.

Ingredients

• 4-7lb. whole turkey breast
• 2 large onions, diced
• 1 large clove garlic, minced
• ½ cup ketchup
• 1 cup cider vinegar
• 1 cup beer
• ½ stick butter
• 1 Tbsp. soy sauce
• 1 Tbsp. worcestershire sauce
• 3 diced jalapeno peppers
• 1 Tbsp. black pepper

Instructions

Thaw turkey per instructions. In a large 6 qt. heavy sauce pan, combine all ingredients except turkey. Bring to a simmer for 20 mins. Remove turkey skin and place turkey in pan, breast side up. Simmer for 2 1l2 to 3 hrs uncovered. Place the meat on a platter; let cool and shred the turkey meat. Reserve the sauce and discard the bones. Place the shredded turkey back in the sauce and simmer for about 45 mins. more, salt and pepper if needed. Serve on soft rolls.

Ingredients

• 1 8oz. can refrigerated crescent rolls
• 6 eggs, beaten
• ½ lb. bacon cooked and crumbled
• 1 ½ cups shredded cheddar cheese
• 1-4oz. can sliced mushrooms, drained

Instructions

Preheat oven to 375 degrees. Unroll dough and press into an even layer coverieng the bottom of a lightly greased 12 inch pizza pan. Combine eggs, bacon, cheese, and mushrooms, and pour mixture evenly over the dough. Bake 15-20 mins. or until eggs are firm and crust is golden.
Sliced tomatoes, olives, pepperoni, sliced peppers and green onions also make great toppings. Serves 3-6

Ingredients

• 2 cups cooked chicken breast, cut up
• 2-8oz. whipped cream cheese
• 1 ½ cups shredded cheddar cheese
• 1 cup Franks hot sauce
• 1 cup chopped celery
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Instructions

Put cream cheese, celery, and hot sauce in a 13 × 9 glass pan and microwave for 4 mins. stirring well. Add chicken and half of the cheese. Mix well. Top with the rest of the cheese and bake 350 degrees for about 30 mins.
Serve with taco chip scoops or crackers.

Ingredients

• 1 ½ cups flour
• ½ tsp. baking soda
• ½ tsp. salt
• ¾ cup brown sugar
• ¾ cup butter
• ¼ cup water
• 1 ½ cups uncooked oatmeal
• 1 cup moist mincemeat

Instructions

Sift together flour, baking soda and salt. Add sugar, butter, and water. Beat until smooth. Stir in oats.
Press half of dough on bottom of 7 × 11 inch pan. Spread with mincemeat. Roll remaining dough between 2 sheets of waxed paper. Remove top sheet of paper and place over filling; peel off top sheet.
Bake at 375 oven for 30-35 mins. Cool and cut into bars.

Ingredients

• 1 pkg. instant French vanilla pudding
• 1 cup milk
• 1 oz. Amaretto
• 1 container Cool Whip

Instructions

Whip together pudding mix, milk and Amaretto
Fold in container of Cool Whip
Keep in refrigerator

Ingredients

• ½ to 1 tbs. red curry paste
• 1 can Thai Kitchen pure coconut milk
• ¼ cup fresh basil
• ¼ cup bamboo shoots
• 3 tbs. Thai Kitchen Premium Fish Sauce
• 2 Tbs. brown sugar
• 1/3 cup chicken stock
• 8 ozs. of your favorite vegetables, chicken, meat or tofu

Instructions

In a medium saucepan, combine ½ to 1 tbs. Thai Kitchen Red Curry paste with 1 can Thai Kitchen pure coconut milk and simmer for 5 minutes. Add ¼ cup fresh basil, ¼ cup bamboo shoots, 3 tbs. Thai Kitchen Premium Fish Sauce, 2 tbs. brown sugar, 1/3 cup chicken stock, and 8 ozs. of your favorite vegetables, chicken, meat or tofu and simmer 10 to 15 minutes.
Serves 2

Ingredients

• ½ to 1lb corned beef, cooked, chopped
• ¼ cup thousand island dressing
• 1 can sauerkraut(16oz.) rinsed and drained
• ½ lb shredded or sliced swiss cheese
• 6 slices rye bread, cubed or crumbled
• ¼ cup butter or margarine, melted

Instructions

Place corned beef in a lightly greased 9 × 13 inch baking dish; dot with the dressing. Spread sauerkraut over the top then, the swiss cheese. Toss breadcrumbs or cubes with butter, sprinkle over cheese.
Bake at 350 for about 30 mins. or until bubbly.
Serves 6

Ingredients

• 1 lb. boneless, skinless chicken cubed
• olive oil
• 4 cloves garlic minced
• l medium onion, chopped
• 1 small can tomato sauce
• ½ cup chicken broth
• 1½ tsp parsley
• 1 ½ tsp basil
• 1 green pepper chopped
• sliced mushrooms
• 6-8 cherry peppers, chopped and seeded
• 1 stick margarine or butter
• 1 lb rigatoni, cooked al dente

Instructions

Cook chicken in olive oil and set aside. Saute remaining ingredients 25 mins. Add chicken and heat.
Pour over cooked rigatoni and sprinkle with grated cheese.
You might need to add a little more chicken broth if you like them creamier, I usually end up using almost a whole 15 oz. can but you can adjust it to your liking. Serve at once!
 

Ingredients

• 1 white cake mix
• 2 pkgs. instant pistachio pudding
• ½ cup oil
• ½ cup water
• ½ cup milk
• 5 eggs
• ½ cup chopped nuts

Instructions

Bake 1 hr @ 350

Frost with frosting made from
½ pint heavy cream
1 pkg pistachio instant pudding
1 small container cool whip. Mix together and frost.

Ingredients

• 2 whole mangos chopped, peeled, seeded
• 5 medium tomatoes, seeded chopped
• 1 medium vidalia onion, chopped
• 1/3 cup chopped fresh parsley or cilantro
• 1 small clove garlic pressed
• juice ½ lemon
• juice ½ lime

Instructions

combine all ingredients in a bowl and keep leftovers in refrigerator.
 

Ingredients

• 1-½ cups sugar
• 3 Tablespoons quick-cooking tapioca
• ¼ teaspoon salt
• ¼ teaspoon nutmeg
• 3 cups rhubarb cut in ½ inch pieces
• 1 cup fresh strawberries sliced
• 1 Tablespoon butter

Instructions

1. Combine sugar,tapioca,salt and nutmeg.
2. Add rhubarb and strawberries
3. Mix to coat fruit
4. Let stand for 20 mins
5. Prepare pastry for 9 inch lattice-top pie
6. Line pie plate with pastry
7. Fill with fruit
8. Dot with butter
9. Adjust lattice top
10. Seal
11. Bake in hot oven (400) for 35 − 40 mimutes
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13. Line

Ingredients

• 1 − 1 lb can Grandma Brown’s Baked Beans
• 1 − 1lb can pork and beans
• ½ to 1 pound of bacon
• 1 large onion
• ¼ cup of molasses
• 4 Tablespoons yellow mustsrd
• ½ cup brown sugar

Instructions

1. Dice onion and fry slowly with bacon untill onionis soft and bacon is cooked.
2. In large oven proof dish place beans wiith bacon and onions.
3. Either drain off off fat or add to beans.
4. Add molasses, mustard, an brown sugar and mix well
5. Bake in sloe oven (325) for about 1 ½ hours
6. Enjoy

Ingredients

• 8 medium tomatoes
• 11 basil leaves, fresh chopped
• 14 oz. dry capellini pasta
• 2 ½ cloves garlic
• 6 tbsp. extra virgin olive oil
• salt and freshly ground black pepper

Instructions

Chop tomatoes, season with salt, pepper, chopped basil, garlic and oil.
Cook the capellini in salted boiling water, drain.
Toss with tomatoes and serve immediately.

Ingredients

• 1 yellow cake mix
• ¼ cup oil
• 4 eggs
• 1 pkg. vanilla instant pudding
• 1 1/3 cups water
• 2 cups coconut
• 1 cup chopped pecans

Instructions

Mix 1st 5 ingredients together and beat 4 minutes with mixer. Add coconut and nuts. Pour into 2 greased 9" pans. Bake at 350 for 35 minutes or till done when tested with a cake tester.

Frosting:
Toast 2 cups coconut(I put it in a glass baking dish in oven while cake is baking- about 5-8 mins. stir often and watch very carefully so it doesn’t burn)
Combine 2 tbsp. butter or margarine, softened and 1 pkg.(8oz.) cream cheese softened, ½ tsp. vanilla and 2 tsp. milk and beat together. Gradually add 3 ½ cups confectioners sugar beating well. Stir in 1 ¾ cups toasted coconut.
Split each cake in 2 and spread frosting between each layer and top and sides. Sprinkle top with remaining ¼ cup toasted coconut. Refrigerate any leftovers.

Ingredients

• ¼ cup butter
• 1 onion, diced
• 2 cloves garlic, peeled and diced
• 1 cup vodka
• 2-28 oz. cans tomatoes, one diced and one crushed
• add 1 tbsp. dried basil
• 1 cup heavy cream

Instructions

Melt butter in a heavy saucepan and saute onion and garlic; add vodka and boil some of the alcohol off. Add 2 cans of tomatoes and basil and heat thru; add heavy cream and heat thru. Serve over cooked pasta.

Ingredients

• 1 lb − Rosa Marina Pasta
• 3 − ½ oz − Sugar
• 1 − Tablespoon − Flower
• ½ − Teaspoon − Salt
• ¾ − cup − Pineapple Juice
• 1 − Egg Beaten
• 1 − Tablespoon − Lemon Juice
• 2 lbs − Crushed Pineapple Drained
• 1 − ½ − Cups − Mandrin Oranges Drained
• 1 − Cup − Maraschino Cherries Drained & Choped
• 2 − Cups − Frozen Whipped Topping
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Instructions

Cook & drain pasta
Mix sugar, flower & salt − Slowly add juice, mix with a whip
Cook & stir over moderate heat until slghtly thick
Stir small amount of hot mixture into eggs
Add egg mixture to base cook untill thick
Stir in lemon juice let cool
Add mixture to cool pasta
Mix lightly but throughly
Chill over night
Add fruit mix light
Fold in topping
Chill untill served

 

Ingredients

• 1 1½-lb. round sourdough bread loaf or dark rye bread load
• ½ cup finely chopped celery
• ½ cup chopped red pepper
• ¼ cup chopped onion
• 2 tbsps. butter or margarine
• 1 lb. Velveeta Pasteurized process cheese spread, cubed
• 1 10-oz. pkg. frozen chopped broccoli, thawed, drained
• ¼ tsp. dried rosemary leaves, crushed

Instructions

Cut slice from top of bread loaf; remove center leaving 1-inch shell. Cut removed bread into bite-sized pieces. Cover shell with top. Place on cookie sheet with bread pieces. Bake at 350 degrees for 15 minutes or until hot.
In a large skillet, saute celery, peppers, and onions in butter or margarine. Reduce heat to low. Add cheese and stir until melted. Stir in remaining ingredients; heat thoroughly, stirring constantly. Spoon into bread loaf; Serve hot with toasted pieces and vegetable dippers.
I do not heat the bread if I use the dark rye and you can just cut all of the bread up into bite sized pieces and keep the cheese in a bowl.

Ingredients

• 3 cups flour
• ¾ cup sugar
• 1 tbs baking powder
• 1 tsp salt
• ½ tsp baking soda
• 1 cup orange juice
• ½ cup margarine or butter, melted
• 2 eggs
• 1¼ cups coarsely chopped cramberries
• ½ cup chopped walnuts

Instructions

1. combine dry ingredients add juice, margarine and eggs
2. mix untill moistened
3. stir in cranberries and nuts
4. pour into greased 9 × 5 loaf pan
5. bake 350 for 1 hr 15 min or
6. until wooded pick inserted in middle comes out clear

Ingredients

• 1 − 12 oz package semi-sweet chocolate chips (1 bag)
• 1 − 14 oz can sweened condensed milk( not evaporated)
• 2 teaspoons vanilla extract
• 10 oz white chocolate chips (1 bag)
• 1 table spoon pepermint extract
• 2 drops red or green food coloring (optional)
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Instructions

1. In hevey saucepan, over low heat
2. melt and blend chocolate chips,1 cup sweened milk, and vanilla
3. spread ½ of mixture in a waxed paper 8 or 9 inch square pan
4. chill 10 minutes or untill firm
5. over low heat
6. in another pan melt white baking pieces with remaining sweened milk (this mixture will be thick)
7. add food coloring and pepermit
8. spread on chilled chocolate
9. chill 10 mins.
10. spread reserved cholocate on mint layer
11. chill for 2 hrs or untill firm

Ingredients

• 15 Oreos
• 2 tbsp melted butter
• ¼ cup cream de menthe
• 7 oz jar marshmallow fluff
• 8 oz cool wip(or 2 cups heavy cream)
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Instructions

1. crush oreos in plastic bag (like course sand)
2. blend in butter
3. put in 9" pan(this is the crust)
4. form evenly to pan
5. mix ¼ cup cream de menthe with
6. 7 oz. marshmellow fluff untill smooth
7. mix in col wip untill smooth
8. pour mixture into crust
9. freeze over night
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Ingredients

• 1 tsp baking powder
• 4 cups flour
• 1 tsp salt
• 1 ¾ cups butter
• 1 tbsp vinegar
• 1 egg
• ½ cup water(very cold)
• 2 tsp. sugar
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Instructions

1. put first 2 ingredients in a bowl and mix with fork
2. add butter and mix till crumbly
3. in a small bowl beat 1 egg with ½ cup water and vinegar
4. combine all together in a bowl and mix
5. divide dough in 5 portions
6. shape each in flat round even patties
7. wrap in waxed paper and chill ½ hr
8. use after chilled as needed
9. 5 patties will make 5 single crusts
10. use as needed
11. keeps for weeks in the frig
12. may be frozen up to 3 months
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Ingredients

• 2 ½ c. sugar
• ¾ tsp salt
• ½ stick butter or margarine
• 15.33 oz can evaporated milk ( ¾ c.)
• 1 − 7 ½ oz jar marshmallow fluff
• ¾ tsp vanilla
• 1 − 12 oz package semisweet-chocolate pieces
• ½ c chopped walnuts

Instructions

1. grease a 9 inch square baking pan; set aside
2. in large saucepan combine first ingredients
3. stir over low heat until blended
4. heat to a full rolling boil being careful not to mistake escaping air bubbles for boiling
5. boil slowly. stirring constantly for 5 minutes
6. remove from heat
7. stir in vanilla and chocolate untill chocolate is melted
8. add nuts
9. turn into greased pan and cool
10. makes 2 ½ pounds
11.  

Ingredients

• 2 tbsps. sugar
• 1 tsp. salt
• 2 cups cider vinegar
• 1 tsp. mixed spice (pickling spice)
• 3 drops red or green food coloring
• 12 to 16 hard cooked eggs
• 1 lb hot dogs and or kailbasa (optional)

Instructions

add sugar, salt and spices to vinegar (dilute 1/3 with water if strong)
simmer about 8 minutes
pour over eggs in quart jar
add food coloring
seal and let stand for 2 days before using
add dill, a few caraway seeds, a slice of garlic, a clove or onion to brine as desired (all optional)
 

Ingredients

• 3 ½ cups chopped celery
• 2 cups shredded carrots
• ¾ cups finely chopped onion
• 1 cup snipped parsley
• ¾ cups margarine or butter
• 9 cups soft bread cubes
• 1 tbsp. lemon juice
• 1 tsp. salt
• ½ tsp. ground sage
• ½ tsp. dried thyme leaves
• ¼ tsp. pepper

Instructions

Cook and stir celery and onion in margarine in Dutch oven until celery is tender; remove from heat. Stir in remaining ingredients. Bake at 350 in a lightly greased pan until nice and brown to your liking.