Oyster Cracker Snacks by CK
12 oz pkg of oyster crackers
1 cup vegetable oil
4 tsp chicken bouillon powder
1 tsp lemon pepper
Combine oil and powder in a gallon size zip lock plastic bag.  Mix by squeezing.  Add the crackers and shake well.  Pour on a paper towel to “dry” for about 20 minutes.  Store in an air tight container.
Other Variations:
      1 tsp garlic powder + 1 tsp dillweed + 1 pkg dry Ranch Dressing


      1 Tbsp taco seasoning + 1/8 tsp garlic powder




Pumpkin Dip by CK
One 8oz cool whip
1 box instant vanilla pudding
1 tsp. pumpkin pie spice (nutmeg and ginger will work)
15oz canned pumpkin
Gingerbread men or graham crackers
Thaw cool whip. Mix pumpkin, dry vanilla pudding mix, and pumpkin pie spice.
Fold in thawed cool whip and serve.


Pumpkin Dip by CK - version 2
15 oz canned pumpkin
8 oz cream cheese - softened
2 tsp pumpkin pie spice
2 cups powdered sugar
4 oz cool whip
Using electric mixer on low speed, blend the pumpkin and cream cheese until smooth.  Add pumpkin pie spice and powdered sugar and blend with mixer until smooth and creamy.  Fold in the cool whip and refrigerate for at least on hour.  Serve with ginger snaps or cinnamon graham crackers.




Winter Greens by BDM
Toss together in a large salad bowl:
1 bag (10 oz) mixed baby greens or Italian blend salad greens
1 avocado, pitted, peeled and cubed
1/3  cup pistachio nuts
¼ c dried cranberries
Beat together with a wire whisk until smooth:
1/3 cup olive oil
        ¼ c balsamic or red wine vinegar
        2 T sugar
        1 clove garlic, finely chopped
        1 t Dijon mustard


Toss dressing with greens together when ready to serve

NO FAIL FUDGE by CK
3 cups sugar
1 cup evaporated milk
1 7-oz.jar marshmallow creme
l/4 stick butter
1 12-oz. package chocolate chips
1 cup chopped nuts (optional)
Mix sugar, evaporated milk and butter together and cook until the mixture comes to a boil, stirring frequently.
Boil for 5 minutes, stirring constantly. Remove from fire and stir in chocolate chips and marshmallow creme. Stir ingredients until mixture is creamy and smooth. (An electric mixer may be used).
Pour into a buttered 9x9-inch pan.
Allow to cool, and cut as desired.
Yield approximately 2 1/2 pounds.


NOTE: For a nice variation, use Butterscotch or Caramel Chips instead of Chocolate Chips.




Burnt Sugar Candy by BDM


Slowly melt 1 c white sugar in a heavy skillet over medium heat, 
Let brown while stirring continually.
Have 1 c hot milk 
1 c white sugar ready 
Stir into the melted sugar, and stir rapidly to prevent boiling over.
Cook to soft boil stage (232˚ to 234˚) stirring often. When it holds together to make a soft ball in water, it is ready to be removed from the heat.
Add 1 c peanut butter
1 c coconut
Stir until well blended. Spread into a buttered 8 by 8 inch pan. Let cool. Cut into small fudge-sized pieces.

BROILED SPAM SANDWICH by CK


1 can Spam or 1 1/2 c. leftover ham
1 sm. onion, ground
4 tbsp. grated American cheese
Salad dressing (enough to make mixture spread easily)
Any or all of the following: finely chopped celery, finely chopped green pepper, 1 grated hard boiled egg, 1 tsp. mustard

Combine all ingredients into a food processor. Blend well. Spread on bread or spread on a split bun, sprinkle with grated cheese and broil at 450 degrees until brown and hot, about 12 to 15 minutes








SALISBURY STEAK BY BDM
In a bowl whisk 2 eggs 
                      ½ c milk
Add     ½ c dry bread crumbs
          2 T from a package of brown gravy mix 
          2 t dried minced onion
Crumble 1 lb ground beef over mixture and mix well. Shape into four patties about ¾ inch thick. Brown in frying pan.
Place the remaining contents of the brown gravy mix and another full package in a pan. 
Stir in   1 c water 
           2 T prepared mustard.
Bring to a boil, cook and stir until thickened. Serve over patties. 

Sister Rose's Turkey Casserole
5 cups diced turkey
1 large can cream of chicken soup
1 8 oz sour cream
1 cup milk
2 cups shredded cheese
1/4 t pepper
1/2 t chili powder
1 t garlic
1 t salt
Mix together and place into a greased 9x13 pan.  In a separate bowl, mix 2 pkg of corn bread stuffing mix per package directions.  spread on top of turkey mixture.  Bake at 350 for 45 minutes.






Pecan Crispies by CK
1/2 c. shortening
1/2 c. butter
2 1/2 c. brown sugar
2 eggs
2 1/2 c. flour
1/4 tsp. salt
1/2 tsp. soda
1 c. chopped nuts
Drop on greased cookie sheet and bake 12-15 minutes at 350 degrees.

PUMPKIN-STREUSEL COFFEE CAKE by CK
1/2 c. butter
3/4 c. sugar
1 tsp. vanilla
3 eggs
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 c. sour cream
1 3/4 c. 2 c. pumpkin
1 egg
1/3 c. sugar
1 tsp. pumpkin pie spice


STREUSEL:
1 c. brown sugar
1/3 c. butter
2 tsp. cinnamon
Cream butter, 3/4 cup sugar and vanilla; add 3 eggs beating well. Combine flour, baking powder and soda. Add to butter mixture alternating with sour cream. Combine pumpkin, 1 egg, 1/3 cup sugar, and spice. Spoon 1/2 of batter in 9 x 13 pan. Sprinkle 1/2 of streusel over batter. Spread pumpkin mix over streusel. spread remaining batter over pumpkin. Sprinkle remaining streusel on top. Bake at 325 degrees for 50-60 minutes until toothpick inserted in center comes out clean. Serves 12.






Best Ever Scalloped Potatoes and Ham by Jacquie
6-8 potatoes, peeled and sliced
1 small onion (diced)
2-3 cups Ham (cooked,diced)
3/4 cup Coffee Mate
3 T flour
1 1/2 tsp salt
1/4 tsp pepper
1 cup cheddar cheese
3 T butter
1 1/2 C boiling water


Combine potatoes, onion and ham and set aside.  Mix together creamer, flour, salt, pepper and cheese.  Layer potato/ham mixture alternately with dry mixture in a greased 9x13 inch pan or casserole dish.  Dot with butter and pour boiling water over all.  Bake at 350 degrees for 50-60 minutes, or until potatoes are done when pricked with a fork.

SCALLOP AND CORN CHOWDER by CK
2 slices bacon
1/2 c. chopped onion or white part of leek
2 1/2 c. pared potatoes, cut into 1/2" cubes
1 (13 1/2 oz.) can chicken broth, preferably unsalted
1 (17 oz.) can cream style corn
2 c. low-fat or skim milk
8 oz. bay or sea scallops, halved (quartered if lg.)
2 tbsp. finely chopped red bell pepper
2 tbsp. finely chopped green bell pepper
Salt & freshly ground black pepper to taste
2-3 drops Tabasco sauce
Saute the bacon in large saucepan until crisp. Set aside to drain on paper towels. Discard all but 1/2 teaspoon of bacon fat left in pan. Add onion or leek and saute over low heat, stirring until tender, about 5 minutes. Add the potatoes and chicken broth and heat to boiling. Cover and cook over low heat until potatoes are tender, about 20 minutes. Remove pan from heat. Using a slotted spoon, transfer about half of the potato and onion mixture to the bowl of a food processor that has been fitted with a metal blade. Add about 1/2 cup of broth from the pan. Process until very smooth. Place back into saucepan.
Stir in the corn and milk. Cover and place over low heat, stirring occasionally, until very hot. Do not boil. Stir in the scallops; cover and continue to simmer until the scallops are cooked through, about 5 minutes. Do not overcook. Chop the drained bacon. Stir bacon and red and green peppers together. Season the soup with salt, pepper and Tabasco to taste. Ladle into bowls and sprinkle each with a spoonful of bacon-pepper mixture. Approximately 4 cups.














Shepherd’s Pie by BDM


Brown and drain:
1 lb ground beef
1 onion
Stir in 1 can mixed vegetables, drained
½ c beef broth
1 t Worcestershire sauce
Heat meat mixture thoroughly; pour into sprayed pie plate or baking dish
Prepare 6 servings of instant mashed potatoes per package directions
Cover meat mixture with potatoes. Rough up surface to form peaks 
Bake at 350˚ for 45 – 60 minutes until peaks are nicely browned.
Let sit to cool before serving, it is very hot. 

Savory Lemon Chicken by CK
4 skinless, boneless chicken breast halves
10 3/4 oz can of cream of chicken soup
2 Tbsp water
1 Tbsp fresh parsley or 1 tsp dried parsley flakes
1 Tbsp lemon juice
1/2 tsp paprika
1/4 cup chopped red or green peppers
4 lemon slices
Spray 10" nonstick skillet with cooking spray and heat over medium-high heat for one minute.  Add chicken and cook 10 minutes or until well browned on both sides.  Remove chicken from skillet.  Stir soup, water, parlsley, lemon juice, paprika and peppers into skillet and heat to a boil.  Return chicken to skillet.  Reduce heat to low. Cover and cook 5 minutes or until chicken is cooked through.  Top chicken with lemon slices to serve.










Black Walnut Cake by BDM
Beat together until fluffy:
1 stick butter at room temp
1 ½ c sugar
Add and beat in:
1 t salt
2 eggs
1 t vanilla
Then beat in 1/3 c hot coffee
Sift together:
2 c flour
1 t baking powder
1 t baking soda
Stir flour mixture into butter mixture. 
Pour in 1 c buttermilk and continue mixing. 
Add 1 c chopped black walnuts
Pour into a sprayed bundt pan, bake at 350˚ for 35 – 40 minutes or until top is rich brown and springs back when lightly touched. Let cool in pan 30 minutes, then turn onto plate.


Glaze
Melt 1 T butter until lightly browned
Remove from heat and stir in: 
½ c powdered sugar
½ T milk
1/2 T black walnut flavoring
Drizzle over the top so glaze runs down sides.