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.