APPLESAUCE CAKE by CK

2 c. all-purpose flour

2 tsp. baking soda

1 tsp. baking powder

1 1/2 teaspoons cinnamon

1 tsp. freshly grated nutmeg

1/4 tsp. ground cloves

1 c. raisins

1 c. chopped walnuts

1 stick butter

1 large egg

1 c. sugar

2 tsp. vanilla

2 c. applesauce

1 tbsp. confectioners' sugar (for topping)

Preheat oven to 350°F.Stir together the flour, soda, baking powder, and spices.In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and then slowly add a portion of the dry ingredients, then a little of the applesauce, and continue alternating wet and dry ingredients, beginning and ending with dry ingredients. Add the raisins, walnuts, and vanilla at the end. Turn into a greased and floured pan, and bake 35 to 40 minutes or until cake tests done. To test for doneness inserted toothpick into the center of the cake -- it should remain clean when removed. Cool the cake in the pan. Dust with confectioners sugar after removing from pan, when cake is cool.

Sweet and Creamy Macaroni Salad by BDM

Cook 1 pkg (16 oz) macaroni according to pkg directions

Drain and rinse in cold water. In a large serving bowl

combine: macaroni

4 medium carrots, shredded

1 large green pepper, chopped

1 medium red onion, chopped

In a small bowl whisk: 2 c mayonnaise

1 can (14 oz) sweetened condensed milk

1 c sugar

1 c cider vinegar

1 t salt

½ t pepper

Pour over macaroni mixture and toss to coat.Cover and refrigerate overnight.

Herman John Sugar Cookies by CK
Cream together:  
1 1/2 cups sugar
1 cup shortening
Add:  
3 egg yolks, beaten
      1 tsp vanilla
      2 cups flour
      1 tsp soda
      1 tsp cream of tartar
Drop on a cookie sheet.  Bake at 350 degrees for 8 to 10 minutes.  Remove from oven while slightly soft and allow to rest on cookie sheet for 2 minutes before removing.







Farmstand Slaw by BDM
In a large pan cook 4 oz fresh green beans and 3 ears sweet corn, husks and silks removed in lightly salted boiling water for 5 minutes. Drain and rinse with cold water.
Cut corn from cob.
In a large bowl combine: 
                corn and beans
5 small radishes, sliced
                1 medium carrot, shaved in ribbons with vegetable peeler
                1 small green sweet pepper, cut in narrow strips
In a screw top jar combine: 
                ¼ c olive oil
                juice of 1 lemon (3 T)
                1 T sugar
                1 t snipped fresh tarragon
                1 t Dijon mustard
Cover and shake. Drizzle dressing on vegetables, toss to combine. Refrigerate several hours before serving.

CHERRY CHICKEN by CK
Season 4 chicken breasts with salt and pepper. Brown lightly in 1/4 cup butter. Cover and simmer 35 minutes or until almost tender; drain excess drippings.
Combine in saucepan: 1 1/2 tsp. cornstarch 1/2 tsp. salt 1/2 tsp. allspice


Gradually add 1 cup orange juice. Cook and stir 5 minutes or until slightly thickened. Stir in 1 1/2 cup pitted fresh sweet cherries. Pour cherry mixture over chicken. Simmer, covered, 5 minutes or longer or until chicken is tender. Spoon sauce over chicken breasts before serving. Makes 4 servings.






Lime Pear Delight by BDM
Drain liquid from small can of pears
Add water to make 1 cup, heat to boiling
Stir in one 3oz package lime gelatin until dissolved
Blender or food processor: 
drained pears  
one 3 oz package softened cream cheese
Mix in: 1 carton thawed whipped topping
¼ t lemon flavoring
Stir pear mixture into gelatin mixture until smooth 
Pour into 8 by 8 inch pan. Chill. Can be cut and served in squares


Note: also good with peaches and peach gelatin 

Pasta Salad With Peas and Ham by CK
12 ounces rotini, about 4 cups
1 cup thinly sliced celery
1 cup diced red onion
1 cup diced ham
1 can sliced ripe olives, about 2 ounces
1 1/2 cups frozen green peas, cooked just until tender
1/2 cup mayonnaise, or more to taste
1/2 cup ranch-style dressing
1 scant teaspoon dried leaf basil
Dash garlic powder
Salt and pepper, to taste
Cook rotini in boiling salted water just until tender, about 12 to 15 minutes. Rinse under cool running water, drain, and transfer to a large bowl. Stir in all remaining ingredients, adding more mayonnaise as needed. Cover and chill for at least 2 hours or overnight.
Serves 6 to 8.


Fruit Dip by BDM
Mix together until smooth:
7 oz. marshmallow creme
8 oz cream cheese, softened
1 cup any flavor yogurt
1 tsp vanilla

ICE CREAM DESSERT by CK
Crush 28 Oreo cookies. Add 3/4 stick of melted butter to the cookie mixture and put in a 9"x13" pan. Put this in the freezer for 5 minutes. 
In the meantime, have a 1/2 gallon of vanilla ice cream melting slightly. Add slices of ice cream to the top of the cookie mixture. Then add 1 (16 oz.) can of HOT fudge to the mixture. (heat the can in very hot water.) Then put the mixture in the freezer for another 5 minutes. Finally, add one carton of Cool Whip and cherries, peanuts or cake decors to the top. Keep this dessert in the freezer.






ICE CREAM PIE by BDM
In a large bowl, whisk together 2 qts softened vanilla ice cream, one large pkg of instant pudding mix (any flavor).  Pour into 2 graham cracker crusts.  Freeze until firm.  Remove from freezer 10 minutes before serving.  Will keep frozen for 2 months.

SPECIAL FRENCH TOAST by BDM

Spread softened cream cheese on 6 slices of bread

Spread strawberry jam on 6 slices of bread

Put spread sides together to make 6 sandwiches.

Mix together:   3 eggs

                         ¼ c milk

                         1 t vanilla

                         2 t sugar

Melt 1 tsp butter in hot skillet

Dip each sandwich into egg mixture coating both sides.  Brown in skillet.  Serve with Strawberry Nut Sauce below:

Strawberry Nut Sauce

   Mix 2 tsp cornstarch into 2/3 c water

   Heat 1 c strawberry jam in saucepan, add cornstarch mixture

   Bring to a boil stirring constantly, then simmer 3 minutes

   Add 2 tsp lemon juice and ¼ c chopped walnuts

STRAWBERRY PICNIC CAKE  by Gena

4 eggs

½ c. oil

1 (10 oz.) pkg. frozen strawberries

1 (3 oz.) box strawberry gelatin

1 box white cake mix with pudding

1 heaping Tbsp. flour

1 c. walnuts, chopped

Mix above ingredients in order given.  Do not overmix.  Pour into greased and lightly floured bundt or tube pan.  Bake at 350 degrees for 30 minutes or until done.  Partially cool, then remove from pan to serving plate.  Promptly dust generously with confectioners’ sugar.  Cover and seal tightly with plastic wrap for 12-24 hours. 

Great for snacks or picnics.

Serves 12.

BLUEBERRY MUFFINS by CK
3 tbsp. butter
2/3 cup sugar
1 egg, beaten
1/2 cup milk
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 to 1 1/2 cups blueberries
Cream together butter, sugar. Beat in egg. Add milk. Whisk together flour, baking powder and salt. Fold in 1 to 1 1/2 cups blueberries. Turn batter into greased muffin pan (12 cup).
Bake in a preheated 350°F oven for approximately 25 minutes. While still warm from oven, brush with melted butter and sprinkle with coarse sugar. Makes 12 regular sized muffins.






Lemon Bundt Cake by BDM
Mix together: 4 eggs
                        1 c apricot nectar
                        ¾ c oil
Add: 1 box lemon cake mix
         ⅓ c sugar
Beat with electric mixer several minutes until smooth
Pour into bundt pan sprayed with Pam
Bake at 350˚ for 50 minutes or until toothpick comes out clean
Let rest while making glaze. Then turn over onto plate.
Drizzle glaze over top and let it run down sides


Lemon Glaze
Stir together: ⅔ c powdered sugar
                         1 T lemon juice 

BROCCOLI GRAPE SALAD by CK
2 lbs. broccoli, bite size pieces
2 1/2 c. seedless red grapes
3 tbsp. finely chopped onions
2 tbsp. sunflower seeds
1/4 lb. bacon, cooked crisp and diced
Combine top 5 ingredients.
DRESSING:
1 1/2 c. mayonnaise
1 tbsp. vinegar
2 tsp. sugar
Pinch of salt
Combine all dressing ingredients, pour over salad. Stir to coat. Chill






Poor Man’s Meal by BDM
Scrub 4 potatoes, cut into quarters and slice for frying
Heat 3 T oil in frying pan, when hot, add potatoes. Salt & pepper
Turnover to thoroughly coat each piece
Stir in: ¼ c chopped onion
1 package of hot dogs, cut into bite sized pieces
Continue cooking and turnover occasionally until potatoes are tender
Stir in: ⅓ c spaghetti sauce
Continue cooking until all pieces are coated and no liquid remains 

FROSTED CASHEW COOKIES by CK
1/2 c. butter (must use butter)
1 c. brown sugar
1 egg
1/2 tsp. vanilla
2 c. sifted flour
3/4 tsp. baking powder
3/4 tsp. soda
1/4 tsp. salt
1/3 c. sour cream
1 3/4 c. sifted cashew nuts (reserve 1/2 c. cashews for icing)
Cream butter and sugar. Beat in egg and vanilla. Add dry ingredients with
sour cream, add nuts. Drop by teaspoonfuls on greased cookie sheets.
Bake at 400 degrees for 10 minutes. Cool and frost with Golden Butter
Icing. Put a cashew on top of each. Makes 4 1/2 dozen.
CASHEW COOKIE FROSTING:
Lightly brown 1/2 cup butter. Remove from heat, add 3 tablespoons coffee
cream (or milk) and 1 teaspoon vanilla. Stir 2 cups confectioners' sugar, beat until
smooth and thick enough to spread. Frost each cookie and top with a
cashew.




Angel Pie by BDM
Beat 3 egg whites in large bowl with electric mixer on high speed until soft peaks form
Blend in ½ t vanilla
Gradually add 1 c sugar, beating after each addition until well blended
Continue to beat until stiff peaks form
Mix together: 18 Ritz crackers, finely crushed
⅔ c finely chopped nuts
¾ t baking powder
Add to egg white mixture, stirring gently until well blended
Spread into a greased and floured pie plate, bake 30 minutes at 350 degrees, let cool completely
Top with 1 c sliced strawberries and covered with thawed dairy topping

Different Tuna Casserole by BDM
Boil 6 oz macaroni or other pasta until tender 
Whisk together: ½ c white wine
½ c mayonnaise
1 c shredded cheese (any kind you like)
1 can cream of chicken, celery, or mushroom soup
½ t dill
1 can tuna, drained
Stir in drained pasta. Pour into a 1 ½ to 2 quart casserole dish.
Cover and bake at 350˚ for 30 minutes. 
Topping
Mix: 1 c soft bread crumbs
1 – 2 t parmesan cheese
Salt & pepper to taste
Pour in 2 T melted butter and stir
Sprinkle over casserole and bake another 10 – 15 minutes until browned.






Crazy Cake by CK
3 cups flour
2 tsp soda
1 tsp salt
2 cups sugar
1/3 cup cocoa
2 tsp vinegar
3/4 cup salad oil
1 tsp vanilla
2 cups water
Combine all dry ingredients, then sift all ingredients.  Make three wells; put vinegar in one, salad oil in secong and vanilla in the third.  Pour water over all and mix with a fork.  Bake in the same pan, a 9x13, at 350 degrees for 35 to 40 minutes.


1234 Frosting by CK
1 cup sugar
2 tbsp cocoa
3 tbsp butter
4 tbsp milk
Boil 1 minute.  Let cool.  Beat.

MEXICAN STARTER by CK
1 lb. ground beef
1 tablespoon olive oil (optional)
2 large onions, chopped
1 6 oz. can tomato paste (plus 3 cans water)
1 jar salsa, mild or hot, as you like it
1 or 2 fresh tomatoes, chopped coarsely
4 cloves garlic, finely minced
2 green bell peppers, cored and chopped
1 1/2 - 2 teaspoons Taco Seasoning
1/2 teaspoon oregano
1 teaspoon brown sugar
1 tablespoon balsamic vinegar
Brown the ground beef in olive oil with chopped onions, adding the peppers and garlic half way through. When the beef has brown and the vegetables have softened, add the tomato paste with water to thin it out (or thin it with vegetable broth). Stir in the jar of salsa, taco seasoning, oregano and sugar. Simmer for 30-45 minutes on low heat.
This may also be prepared in the slow cooker. As a variation, ground pork may be added. The recipe may be doubled, tripled, etc. to any proportion, either to feed a crowd or to fill the freezer with serving sized portions.
There are many ways to serve this versatile starter; some suggestions follow.
1. Mexican Buffet: Fill a serving bowl and surround it, buffet style, with side dishes of favorite toppings, such as sour cream, chopped tomatoes, chopped avocados, shredded lettuce, minced onions, salsa, shredded cheese, etc. Give each guest a taco shell, burrito wrapper or even a pita bread and allow them to build their own serving.
2. Serve on sub rolls, topped with shredded cheese. Broil on high heat for several minutes until cheese melts. Serve with a side of chopped jalapenos for optional topping.
3. Serve over rice, pasta, or noodles.
4. Use as a topping for nachos. In a buttered casserole or baking pan, place tortilla chips or wedges of tortilla wrappers, top with the meat mixture and cheddar cheese. Sprinkle with jalapeno rings. Bake at 375°F until cheese melts.
5. Mexican Stuffed Peppers: Combine with an equal portion of cooked rice. Fill large red or green bell peppers and bake at 350°F until peppers are tender.
6. Chili: Add 2 cans red kidney beans (or 1 lb dry pinto beans, cooked). Taste and adjust seasonings.
7. Mexican Sloppy Joe: Serve in a hamburger bun with a side of ketchup or barbecue sauce. Top with onion slices browned in butter.
8. Mexican Shepherd's Pie: Pre-bake a pie shell for 10 minutes, fill with meat mixture and top with mashed potatoes. Bake at 350°F for 30 minutes, or until potatoes are lightly golden but not brown.
9. Quesadillas: Sandwich a few tablespoons meat mixture between 2 tortillas and mark or press into wedges. Heat in a covered skillet, or bake on a foil lined pan in a 450°F oven for 3-5 minutes. Slice wedges into individual servings.
10. Burrito Lasagna: Fill 10 inch tortillas with meat mixture and top with shredded cheddar cheese. Roll up and fill a buttered casserole dish with burrito rolls. Spoon taco sauce and/or salsa over burritos and sprinkle with jalapeno jack, crumbled queso quesadilla cheese or mozzarella. Cover lightly with foil and bake at 375°F, uncovering during the last 5 minutes. Slice into servings; serve over lettuce with sour cream.
11. Spicy Mole Poblano: Combine meat mixture with 1 8 oz jar mole sauce. Broil whole Poblano peppers in olive oil or place over open flame of gas burner until lightly charred and blistered; turn occasionally to char evenly. Coarsely chop the peppers. Serve peppers and mole meat mixture over rice.
12. Mexican Squash Boats: Scoop out squash or zucchini centers and fill with meat mixture. Top with any kind of cheese or buttered bread crumbs and bake at 350°F until zucchini is tender and cheese is bubbly.
13. Bean Dip: Combine 1 part meat mixture, 1 part canned black beans, 1 part sour cream onion dip, and a few tablespoons chopped jalapenos (optional). Season to taste and serve with tortilla chips.




HAMBURGER ROLL-UP
2 lbs. hamburger
¼ c onion
1 egg, beaten
1 c. cheddar cheese
3 T ketchup
2 T Worcestershire sauce
Salt and pepper to taste
10 slices bacon
Mix all ingredients except bacon together.  Lay slices of bacon side by side.  Make hamburger mixture into a roll and wrap bacon slices around it.  Fasten ends of bacon together with toothpicks.


Cut into slices between bacon and grill individually
                                      OR
Wrap entire roll in aluminum foil and bake or grill.

Sloppy Joe Bake by CK

1-1/2 pounds ground beef (80% to 85% lean)

1 large yellow onion, chopped (1-1/2 to 2 cups)

2 cans (14-1/2 to 16 ounces each) sloppy Joe sauce

3 cups uncooked rotini

1/2 cup water

1 cup shredded Cheddar cheese

Sliced green onions (optional)

Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add ground beef and yellow onion; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Stir in sloppy Joe sauce, rotini and water.

Spray 13 x 9-inch glass baking dish with nonstick cooking spray. Spoon beef mixture into dish; cover with aluminum foil. Bake in 350°F oven 35 to 40 minutes or until pasta is tender. Uncover; sprinkle with cheese. Continue baking, uncovered, 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Garnish with green onions, if desired.

Party Baked Chicken Breasts by BDM

Rinse 6 whole chicken breasts, halved, and pat dry

In large bowl combine and mix well:

16 oz sour cream

3 T lemon juice

1 T Worcestershire sauce

2 t celery salt

2 t paprika

½ t salt

½ t pepper

4 garlic cloves, minced

Add chicken to sour cream marinade, covering each piece well

Cover and refrigerate overnight

Lightly grease two 13 by 9 inch pans. Heat oven to 350˚

Remove chicken from marinade, and roll in 1 ¾ c breadcrumbs

Arrange in a single layer. Melt ⅓ c butter and spoon evenly over

chicken. Bake uncovered for 60 to 70 minutes. Serves 12

Beef & Vegetable Skillet by CK
1-1/4 pounds boneless beef top sirloin steak, cut 3/4 inch thick
2 teaspoons dark sesame oil
2 garlic cloves, minced
1 medium red bell pepper, cut into thin strips
3 tablespoons reduced-sodium soy sauce, divided
2 tablespoons water
3 cups coarsely chopped fresh spinach
1/2 cup sliced green onions
3 tablespoons ketchup
2 cups hot cooked rice, prepared without butter or salt
Cut beef steak lengthwise in half and then crosswise into 1/4 inch strips. Toss with sesame oil and garlic.
Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time); stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet.
In same skillet, add bell pepper, 2 tablespoons soy sauce and water; cook 2 to 3 minutes or until pepper is crisp-tender. Add spinach and green onions; cook until spinach is just wilted. Stir in ketchup, remaining 1 tablespoon soy sauce and beef; heat through. Serve over rice.






Broccoli Cauliflower Salad by BDM
Chop and mix together:
4 – 6 green onions
One 16 oz sack frozen peas, rinsed and drained
One bunch broccoli
One head cauliflower
Mix and pour over vegetables, toss lightly:
1 c Miracle Whip
¾ c sour cream
1 t salt
½ t garlic powder
2 t sugar

GERMAN POTATO SALAD AND BRATS by CK  
DRESSING:
1 egg, beaten
2 tbsp. sugar
2 tbsp. vinegar
1/2 tsp. dry mustard
1/4 tsp. celery seed
1/8 tsp. pepper
In small saucepan combine all dressing ingredients. Cook over medium heat, stirring constantly, until thickened. Set aside.
BASE:
3/4 pound bacon
1/4 c. sliced green onions 
1 1/2 c. water 
1 tsp. instant beef bouillon 
1/2 c. milk 
1 1/2 c. Hungry Jack mashed potato flakes 
6 brats
In large skillet, fry bacon until crisp. Remove bacon from pan; crumble and set aside. Add onions to bacon drippings and cook until tender. Stir in water and beef bouillon; bring to rolling boil. Remove from heat. Add milk and potato flakes, stirring until combined. Add bacon and dressing; stir until well mixed. Keep hot. Grill bratwurst until thoroughly cooked. Split each bratwurst lengthwise not cutting through completely. Spread open. Top each with about 1/2 cup hot potato mixture. Serve immediately. 6 servings.




Strawberry Pretzel Salad by BDM
Melt ¾ c butter
Mix in 3 T sugar
2 ⅔ c crushed pretzels
Press into 9 by 13 inch pan. Bake at 350˚ for 10 minutes
Cream together one 8 oz package cream cheese
                   1 c sugar
                   Fold in one 16 oz tub whipped topping
Spread over cooled crust. Let cool in refrigerator. Arrange 2 c sliced strawberries over cream cheese layer
In medium saucepan combine 1 c sugar
                           ¼ c flour
                           Two 3 oz packages strawberry gelatin
Stir in 1 c water, cook and stir until thickened and bubbly Cook and stir one minute more. Remove from heat. Cover and let cool (30 minutes)Spoon the cooled gelatin mixture over strawberries. Cover and
chill to set up.

LEMON POPPY SEED BREAD by CK
1 pkg. yellow cake milk
1 pkg. (3 3/4 oz.) instant lemon pudding mix
1 c. water
1/2 c. oil
4 eggs
2 tsp. lemon juice
1/4 c. poppy seed
Combine cake mix, pudding mix, water, oil, eggs and lemon juice. Stir until combined, then beat 4 minutes. Fold in poppy seeds. Put in 2 well greased loaf pans. Bake in oven 350 degrees for 35 to 40 minutes.
Do not eliminate pudding even if cake mix has it.




Window Cleaning by BDM
Use two buckets. Fill each with 1 gallon hot water
To one bucket add:                                                                                1 c ammonia  1 c vinegar   2 tablespoons rubbing alcohol



Wipe window with the ammonia solution
When the dirt is removed, rinse with the plain water
Use a squeegee to remove the water
Use a clean cloth to wipe only the wet corners




Laundry Stain Remover by BDM
In a spray bottle combine:
¼ c ammonia
2 T dish detergent
2 ½ c water




Mildew Remover by BDM
In a spray bottle combine:
½ bleach
½ c vinegar
2 c cold water

Easter Ham with Rhubarb Sauce by CK

4 lb ham, boneless and fully cooked
3 cups fresh rhubarb, OR 16 oz frozen 
1 1/4 cups sugar
1/3 cup orange juice
2 tsp orange peel, grated
3/4 tsp dry mustard
1 cinnamon stick
Do not preheat oven.  Place ham, straight from the refrigerator, on a rack in a shallow roasting pan. Add 1/2 cup water.  Insert an ovenproof meat thermometer into the thickest part of the ham.  Cover the pan tightly with aluminum foil, leaving the thermometer dial exposed.  Roast in a 325 degree oven until thermometer registers 135 - about 20 minutes per pound
Combine rhubarb, sugar, orange juice, orange peel, dry mustard and cinnamon stick in a large saucepan.  Bring to a boil.  Reduce heat to medium and cook, uncovered, about 15 minutes, stirring occasionally.  Remove cinnamon stick.  
About 15 minutes before the end of cooking time, remove aluminum foil from ham and spoon a small amount of sauce over the ham.  Remove ham from oven when meat thermometer reads 135.  Allow ham to stand, covered, about 10 minutes or until the thermometer says 140.
Serve remaining sauce with ham.  Makes 2 1/4 cups sauce.




Impossibly Easy Breakfast Bake by GT
1 1/2 pounds bulk pork sausage
1 medium bell pepper, chopped (one cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen has brown potatoes
2 cups shredded Cheddar cheese
1 cup Bisquick
2 cups milk
1/4 tsp pepper
4 eggs
Heat oven to 400 degrees.  Grease 9x13 baking dish.  Cook sausage, bell pepper and onion over medium heat, stirring occasionally, until sausage is no longer pink; drain.  Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.  Stir Bisquick mix, milk, pepper and eggs until blended.  Pour into baking dish.  Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean.  sprinkle with remaining cheese.  Bake 1 to 2 minutes longer or just until cheese is melted.  Cook 5 minutes. Serves 12.

M&M Dream Bars by CK
2 cups uncooked quick oats
1 1/2 cups flour
1 cup chopped nuts
1 cup brown sugar
1 tsp soda
1 cup melted margarine
14 oz can sweetened condensed milk
1/3 cup peanut butter
1 cup M&Ms
1 cup chocolate chips
Combine oatmeal, flour, nuts, sugar and soda.  Mix well.  Add margarine and mix to form coarse crumbs.  Reserve 1 1/2 cups of the crumbs.  Press remaining crumbs into a greased 15 1/2 x 10 1/2 inch pan.  Bake 10 minutes at 350.  Combine milk and peanut butter - mix well - spread over partially baked crust.  Combine reserved crumbs and candies.  Sprinkle evenly over the milk mixture.  Press lightly.  Continue baking 17 minutes or until golden brown.  Cool and cut.




Lemon Pudding Cake by BDM
Heat oven to 350˚
Mix together: ¼ c flour
1 c sugar
¼ t salt
Stir in: 1 T grated lemon rind
¼ c lemon juice
2 egg yolks
1 c milk
Beat 2 egg whites until stiff, fold gently into lemon mixture
Pour into four 3” custard cups. Set in pan of hot water 1” deep
Bake 50 minutes. 
Serve warm or cold with or without whipped topping

Pepperoni String Cheese Roll Ups by Mindy Wendt

1 (8 oz.) package refrigerated crescent rolls

4 cheese sticks, halved

1 (3.5 oz) package sliced pepperoni

optional - marinara or ranch sauce for dipping

Garlic Butter Glaze:

2 Tbsp. butter, melted

1/2 tsp. Italian seasoning

1/4 tsp. garlic powder

1 Tbsp. grated Parmesan cheese

Directions:

Preheat oven to 350 degrees.

Take each triangle of crescent roll dough and place about 6 pepperoni on the bottom of the triangle.  Place half of a cheese stick on top and roll up.  Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking, combine the melted butter, Italian seasoning, garlic powder and Parmesan cheese in a small bowl.

When rolls are done remove from the oven and brush with the garlic butter glaze.  Serve with marinara or ranch for dipping.

Rhubarb Custard Pie by BDM

Beat slightly - 3 eggs

Add 3 Tbsp. milk

Mix and stir in:  2 c. sugar
                         1/4 c. flour
                         3/4 tsp. nutmeg

Mix in 4 c cut up rhubarb.

Pour into prepared 9" pie crust.  Dot with 1 Tbsp butter.  Bake at 400 degrees for 50-60 minutes until nicely browned.

 

Thin Mint Cupcakes by B Christenson
1 sleeve Thin Mints - crushed
Chocolate cake mix
Mix cake according to directions on box. Put 1 T of crushed cookie into a paper muffin cup, then fill to 2/3 full.  Bake as directed. Cool completely.
For filling:
1/2 cup sugar
1/3 cup milk
2/3 cup Crisco
1/4 tsp salt
1 T water
1 tsp mint flavoring
Green food coloring
Mix filling ingredients and beat for 5 to 7 minutes.  Inject filling into cooled cupcakes with a pastry tube.  Frost with your favorite chocolate frosting.




Raspberry Cake by BDM
In a large bowl combine:
1 (18 ¼ oz) box white cake mix
1 pkg (3 oz) raspberry gelatin
Add and beat until well blended: 
1 pkg (12 oz) frozen sweetened raspberries, thawed with juice
4 eggs
½ c vegetable oil
¼ c hot water
Pour into a greased 13 by 9 by 2 inch baking pan. Bake at 350˚ for 35 – 40 minutes or until a wooden toothpick inserted near the center comes out clean.
Frosting: fold together:
1 (12 oz) container thawed whipped topping
1 pkg (12 oz) frozen sweetened raspberries, thawed with juice
Spread over cake. Refrigerate at least two hours before serving. Store in refrigerator.

BACON FRIED SQUASH by CK
1 lbs. bacon 2 or 3 lbs. squash
1 or 2 onions
garlic
1 cup flour
1 cup cornmeal
salt, pepper, and cayenne (to your taste)
Cut bacon into small bits. Cut onion. Slice squash. Fry bacon until brown. Place cooked bacon on paper towels and set aside.
In a large bowl place squash, onion, salt, pepper, garlic, flour, cornmeal. Dredge squash in flour, then in press into cornmeal.
Heat the bacon drippings, then sauté squash and onion until lightly browned on one side, then turn. Cook halfway, add bacon; cover and cook until squash is tender.




Moco Cakes by CK
1 box white cake mix 
6 cups finely chopped peanuts
2 pounds confectioners sugar
2/3 cup milk
2 teaspoons vanilla
1/8 teaspoon salt
Mix cake according to directions on box, baking in a 13"x 9" pan. Cool on a wire rack. Cut into 2" squares , cover and freeze overnight.
For frosting , in a mixing bowl, combine confectioners' sugar, milk,vanilla and salt: beat until smooth. Frost the top and sides of frozen cake squares: roll in peanuts. Enjoy!




Brenda’s Smokey Meatloaf
Combine:
2 lbs ground beef
24 saltine crackers, crushed
½ c chopped onion
1 T mustard
1 t seasoned salt
¼ t pepper
¼ t liquid smoke
2 eggs
Bake in a loaf pan at 350˚ for 50 to 60 minutes

S'mores Cookie Bars by Mindy
They are the best when warm, because everything inside it is still gooey!
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.
Makes 16 cookie bars.






Hot German Potatoes by BDM
Boil 4 medium potatoes in their jackets. Slice thinly.
Melt 2 T butter in small saucepan. 
Sautee ½ c chopped onions in butter until golden.
Blend in and cook over low heat until smooth and bubbly:
2 T flour
1 T sugar
1 ½ t salt
½ t celery seeds
Dash of pepper
Stir in 2/3 c water
½ c vinegar and bring to a boil, stirring constantly
Boil one minute. Pour mixture over hot potatoes. Cover and 
Let stand until ready to serve.








Mexican Pork Steak by Deb
4 pork steaks, 1/2" thick
1 cup chunky taco sauce (or salsa)
2 T lemon juice
1/2 tsp ground cumin
2 T oil
1/3 to 1/2 cup water
Dash of salt
Heat oil in a heavy skillet.  Brown pork steaks on both sides and pour off excess fat.  Combine taco sauce, water, lemon juice and cumin.  Pour mixture over chops.  Cover and simmer for 20 minutes.

COUNTRY HAM STEAK WITH GLAZED APPLES by CK
3 tbsp. butter
1/4 c. firml\ packed brown sugar
2 tbsp. countr\-st\le Dijon mustard
2 c. (2 med.) cored, sliced 1/8 inch tart apples
1 lb. (1/2 inch thick) ham steak
In skillet melt butter until si]]ling; stir in brown sugar and mustard. Add apples. Cook over medium heat, stirring occasionally, until apples are crisp\ tender (5 to 7 minutes). Place ham steak in same skillet, arranging apples on ham steak. Cover; continue cooking until ham steak is heated through (5 to 7 minutes)




Cranberry Pumpkin Bread by BDM
Combine: 
1 ¾ c flour
1 ½ c sugar
2 t pumpkin pie spice
1 t baking soda
½ t salt
In another bowl beat together: 
2 eggs
½ can (15 oz) solid pack pumpkin
¼ c vegetable oil
Stir into dry ingredients, just until moistened
Fold in 1 c fresh or frozen cranberries
½ c chopped walnuts
Bake at 350˚ in a greased 9 inch by 5 inch by 3 inch loaf pan for 70 – 80 minutes. Is done when a toothpick inserted near the center comes out clean. Let cool 10 minutes before removing from pan

FISH! by CK
Fish fillets, Alaskan Pollock or Perch
Crushed whole wheat saltines
1 egg, beaten
4 tbsp. water
1 stick butter, melted
2 tbsp. lemon juice
1/2 tsp. dill weed
1/2 tsp. seasoned salt
Beat together egg and water. Dip fillets, first in egg mixture, then roll in cracker crumbs. Arrange in baking dish.
Combine melted butter, lemon juice and seasonings; drizzle over fillets. Bake at 400-425 degrees for 8-12 minutes just until fish flakes.






Spring Green Jello Salad by BDM
Using a deep bowl dissolve
1 package lime Jello in 
1 c boiling water
Add 1 c cold water and let set until firm
Bring 8 oz package of cream cheese to room temp
Drain liquid from one 20 oz can of pears, use mixer to “mash”
Mix pears and cream cheese together
Beat Jello until fluffy, stir gently into pear mixture
Add 1 tub whipped topping, stir gently until combined. 


This recipe works very well for a molded Jello 

CHICKEN WITH SHALLOT SAUCE by CK
Butter
1/2 c. chopped shallots
1 tbsp. flour
1/2 c. chicken broth
1/2 c. half & half
1/4 tsp. salt
2 lg. whole chicken breasts or 4 boneless
1 lg. egg
2 tbsp. water
All-purpose flour
1/2-3/4 c. seasoned bread crumbs
2 tbsp. vegetable oil
Melt 2 tablespoons butter in a 2 quart saucepan. Add shallots and cook until tender. Stir in 1 tablespoon flour until blended. Gradually stir in broth, half & half and salt. Cook until thickened. Remove from heat, keep warm. Split, bone and skin breasts. Pound each breast between wax paper until 1/4 inch thick.
In a pie plate, combine egg and water. On wax papers, place 1/4 cup flour on 1 and bread crumbs on another piece. Dip chicken in flour, dust off excess, then dip in egg, then coat with crumbs.
In a skillet over medium heat, heat 2 tablespoons butter and oil until hot. Cook 2 breasts until golden on each side and fork tender. Remove to plate and keep warm. Repeat with the other 2 breasts. Serve with Shallot Sauce.




Dirty Rice One Pan Dinner by BDM
Slice smoked sausage ring into pieces, brown in skillet
Add 2 ½ c water
1 package (8 oz) Dirty Rice mix
1 Dirty Rice Mix seasoning packet
1 can chili beans with seasonings
Bring to a boil, reduce heat, cover and simmer for 25 minutes or until rice is tender.
Let stand 5 minutes before serving. 

Smores on a Stick by CK
24 regular sized marshmallows (store-bought, or homemade)
4, 1.55oz Hershey's chocolate bars (or whatever chocolate you prefer)
8 graham cracker sheets, crushed
toothpicks
Skewer marshmallows with a toothpick. Break chocolate bars into pieces, and place in a glass bowl. Microwave on 50% power in 30 second increments, stirring after each increment, until chocolate is smooth and melted. Dip marshmallows into melted chocolate, then roll in crushed graham crackers.Place into the fridge for 5 minutes to set up, then serve. Best when eaten the same day, as uncovered portions of the marshmallows will get hard.




Cheeseburger Macaroni by CK
1lb lean ground beef (I used 96/4)
1 tablespoon cornstarch
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
1 cup hot water
2 cups skim milk
1 1/2 cups elbow macaroni (or other small pasta)
1 cup shredded sharp cheddar cheese
Brown ground beef in a large skillet or pot. Drain and return to pan. Add in cornstarch, seasonings, hot water, skim milk and pasta. Stir to combine, and bring to a boil. Reduce the heat, place a lid on top, and simmer for 10 minutes, or until pasta is al dente, stirring a couple of times. Turn off the heat and stir in cheddar cheese until melted. Let stand for 5 minutes, or until sauce is thickened.




Sloppy Joes by BDM
Brown 2 lbs hamburger and ¼ c onion , diced
Drain off fat
Add 1 can chicken gumbo soup
¾ c catsup
1T yellow mustard
Stir to combine and heat to simmering

Tortellini Bolognese by CK
1 pkg frozen Rosetto Tortellini (any filling)
1 Tbsp olive oil
1 lb ground beef or Italian sausage
½ medium onion (diced)
4 cloves garlic (minced)
8 oz tomato sauce
½ cup chicken broth (or red wine)
4 oz mushrooms
¼ tsp basil
¼ tsp oregano or thyme
Prepare frozen pasta as directed.  Meanwhile, for sauce, place oil in pan, heat.  Add ground beef and brown.  Stir in onion and garlic, and cook until soft.  Mix in remaining ingredients.  Simmer for 5 minutes, stirring occasionally.  Salt and pepper to taste.  Serve over prepared pasta.




Cheese Spread by BDM


Melt 1 T butter over low heat
Stir in:  3 T vinegar
         1 T flour
         ½ c sour cream
         1 egg
Cook over low heat until thick
Meanwhile soften 8 oz of cheese in microwave. Stir into above mixture and continue cooking until all of the cheese is melted
Add 1 T minced onion
         ¼ t garlic powder

OVEN BEEF HASH by CK
2 c. finely chopped cooked potato
1 (13 oz.) can evaporated milk
1 1/2 c. finely chopped cooked beef
1 1/4 c. finely crushed rich round crackers (Ritz)
1/2 c. shredded carrot
1/3 c. finely chopped onion
1/3 c. snipped parsley
1 tbsp. Worcestershire sauce
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. dried oregano
1 tbsp. melted butter
Lightly stir together potato, evaporated milk, beef, 1 cup of the crushed crackers, carrot, onion, parsley, Worcestershire sauce, salt, pepper and oregano. Turn mixture into a 1 1/2 quart casserole.
Combine remaining 1/4 cup cracker crumbs and melted butter; sprinkle on top of casserole. Bake, covered at 350 degrees for 35 to 40 minutes.






Pork Tenderloin with Carrots and Fries by BDM
Shake 1 T flour into a large oven cooking bag
Place in bag: one ¾ to 1 lb pork tenderloin
                        one 16 oz package crinkle cut sliced fresh carrots
Stir together and pour into bag: ⅓ c maple syrup
                                                2 T olive oil
                                                1 t dried rosemary
                                                ¼ t pepper
Close bag using provided tie. Turn bag to coat meat and carrots. Place filled bag in one end of large roasting pan. Cut six ½ inch slits in top of bag
Toss 4 c frozen French fried waffle cut potatoes with 2 T olive oil and 1 t rosemary.
Fill other end of pan with potatoes
Roast for 35 to 45 minutes at 350 degrees until potatoes are browned and crisp. (Meat thermometer should show 155˚). Carefully remove food from oven bag. Cover meat and carrots with foil and let rest for 10 minutes before serving.    

BACON NEST EGGS by CK
bacon (1 strip for each nest egg)
eggs (1 for each nest egg)
bread crumbs
cheddar cheese
butter 
Lightly grease muffin pan. Place bacon strip against the sides of each hole. Fry bread crumbs in butter until crisp and brown. Mix with finely grated cheese.
Half fill muffin pans with crumbs mix. Break egg on top. Salt and pepper to taste. Bake in 300 degree oven until egg white is set, then broil until egg yolk is set.
Serve immediately.




Chocolate Covered Cherries by BDM
Pat 60 maraschino cherries with stems dry with paper towels
In a small bowl combine 2 c powdered sugar
                                    3 T butter
                                    3 T light corn syrup
                                    ¼ t salt
Knead until smooth. Cover and refrigerate for an hour


Roll filling into ½ inch balls, flatten each into 2 inch circle. Wrap each circle around a cherry. Refrigerate wrapped cherries, stem up on waxed paper lined baking sheets, covered for an hour.


Melt 2 cups (12 oz) semisweet chocolate chips
        2 T shortening
Stir until smooth. Dip cherries into melted chocolate, let excess drip off. Place on waxed paper. Let stand until set. Refrigerate until hardened. Store in a covered container, and refrigerate for 4 weeks, as it takes that long for the cherries to “percolate”