Recipes

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Slow Cooker Berry Cobbler

By: Donna Bell

(source: chef-in-training.com)

INGREDIENTS

1 cup flour

3 Tbsp. sugar

1 tsp. baking powder

¼ tsp. cinnamon

1 egg

¼ cup fat-free milk

2 Tbsp. canola oil

⅛ tsp. salt

2 cups raspberries

2 cups blueberrires

½ Tbsp. lemon juice

1 cup sugar

¼ cup flour

INSTRUCTIONS

1. In a large bowl, combine 1 cup flour, 3 Tbsp. sugar, baking powder and cinnamon.

2. In a small bowl combine egg, milk and canola oil. Whisk together until completely blended.

3. Add egg mixture to flour mixture and stir until just moistened.

4. Spread over the bottom of a 5qt slow cooker.

5. In a medium bowl, combine 1 cup sugar and ¼ cup flour and salt. Next add in raspberries and blueberries (fresh or frozen will work) and lemon juice. Stir to completely and evenly coat the raspberries and blueberries with the sugar-flour.

6. Evenly distribute the raspberries and blueberries over batter. Cover and cook on LOW for about 2 to 2½ hours or until batter is cooked through.

7. Top with ice cream or frozen yogurt if desired.

Pink Fluff

By: Diane May

Use 9” x 13” dish or pan. Preheat oven to 350 degrees.

Crust:

1 cup flour ½ cup chopped toasted pecans

½ cup brown sugar ½ cup butter or margarine

Mix all together and press into bottom of baking dish. Bake 20 minutes, stirring every 5 minutes to crumble it. When done, stir again and let it cool. Set aside 1 cup of crumbles.

Filling:

1 container (about 16 oz.) sliced or chopped strawberries with sugar

1 cup sugar

2 teaspoons lemon juice

2 egg whites

1 small carton Cool Whip

Combine first 4 ingredients in LARGE mixing bowl. BEAT 20 MINUTES! Fold in Cool Whip and pour over crumbled crust in dish. Sprinkle the 1 cup of crumbles you saved over the top of the filling.

Cover tightly and freeze.

Serve frozen or thawed.

ENJOY!

Snicker Salad by: Pinterist

By: Chris Warrick

8 oz. cream cheese

8 oz. cool whip tub

1 cup powdered sugar

1 (11.18 oz) bag of "Funsize" Snickers about 18 bars. ( I have used big bars)

2 granny smith apples

Soften cream cheese, cup up snickers and apples and add rest of ingredients and mix. I have adjusted ingredients

to make it go farther.

Cowboy Cornbread

By: Donna Bell

2 lbs. ground meat

2 cans Rotel tomatoes

1 can Ranch style beans

2 packages of Mexican style cornbread mix

1 can cream style corn

Shredded cheese, your choice & amount

Directions:

• Brown and season 2lbs of hamburger meat, drain.

• Add two cans of drained Rotel tomatoes and one can of Ranch Style beans.

• Simmer 10 minutes.

• Mix two packages of Mexican style cornbread per directions,

• (or two pkgs. of your preferred 8x8-inch cornbread mix, I used Jiffy.)

• Add a can of cream style corn to cornbread mix

• Toss in shredded cheese of choice and stir.

• Pour half of your cornbread mix in the bottom of the pan, pour meat mixture, top with more shredded cheese, pour remaining cornbread mix on top.

• Bake at 350 until cornbread is done.

Italian Christmas Cookies

By: Carla Terry

This much-loved, soft & chewy cookie recipe is quick, easy, delicious, and pretty. You can't go wrong!

Makes about 100

Cookies:

1 cup butter, softened

2 cups granulated sugar

1 (15 ounce) container of ricotta cheese

3 teaspoons vanilla extract

1 teaspoon salt

1 teaspoon baking soda

4 cups all-purpose flour

Glaze:

1 cup powdered sugar

milk (enough to create a good consistency - about 1/8 cup more or less)

sprinkles (red & green)

• Preheat oven to 350 F. Mix all of the cookie ingredients well until the dough sticks together into a big ball. It will be sticky.

• Drop by teaspoon full on a parchment lined or an ungreased cookie sheet.

• (I pinched off small amounts of dough and rolled into a ball. Slightly flattened the ball on the cookie sheet.)

• Bake 10 minutes or until the bottoms turn golden brown. (It took 12-13 minutes in my oven.)

• Let cool for 1 minute and then transfer to wire racks to cool completely.

• In a small saucepan slowly stir milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies.

• Stir over low heat then spread over cooled cookies. Quickly top with sprinkles.

PANCAKES by Warrick

By: Bill Warrick

1 C. flour

1 T. Baking Powder

1 egg

1/4 tsp. salt

1/4 tsp. vanilla

1/4 T. Bacon drippings

1/4 tsp. Baking Soda

1 T. sugar

Buttermilk to mix well. Can be thin for more crepe like cakes.

At Firemans Breakfast in New Mexico, he used 7 Cups of Flour and 3 qts. Buttermilk.

HAWAIIAN ROLLS

By: Sandy Walker

Ingredients:

2 pkgs Hawaiian rolls (12 per pack)

½ lb provolone cheese slices

½ lb swiss cheese slices

½ lb ham slices

½ lb turkey slices

Topping:

1 stick butter

4 Tbs sugar ( I used 3)

4Tbs poppy seeds

2Tb dried onion flakes

1Tb honey mustard

Directions:

Melt butter and add remaining ingredients

Slice through whole pkg of rolls. Place bottom half of rolls in 13x9 pan. Then layer meats and cheeses (alternating each kind). Then top with top half of rolls. Brush melted topping over the top and bake at 400 for 12-15 min.

Wonderful for breakfast with fruit, brunch or dinner.

Peanut Patties (Microwave version)

By: Linda Campbell

Special Note: Every time you make this ... you owe Linda $1 for her gambling fund.

2 cups sugar

1/2 cup syrup

1/2 cup water

1-3/4 cup raw peanuts

2 tbs. butter

1-1/2 tsp vanilla

2-3 drops of red food color

Cook sugar, water, & syrup in a 2 qt. microwave dish for 3-1/2 minutes.

Add nuts and cook for 9 minutes. Stir after 5 minutes. Add butter, vanilla, & food color and continue cooking.

Immediately spread onto a cookie sheet size pan and break into pieces after completely cooled. You can also drop by spoonful instead of breaking up into pieces. Instructions are for a 1000 watt microwave oven. If your oven is a different wattage, you may have to adjust the cooking times.

Mexican Rice

By: Carla Terry

Ingredients:

2 teaspoons canola oil

1/2 small onion, diced

1 cup uncooked brown rice (Uncle Ben's 'fast' brown rice works great)

1 teaspoon ground cumin

1 teaspoon chili powder (adjust this one to taste)

1 can Rotel diced tomatoes and chilies

1 teaspoon salt

1-1/2 cups chicken broth

Directions:

1. Heat oil over medium heat in large saucepan. Stire in onion and saute until translucent.

2. Pour the rice into the pan and stir to coat grains with oil. Add in cumin, chili powder, Rotel, salt and broth. Stir and cover.

3. Bring to a boil then reduce heat to low. Cook (stirring occasionally) at simmer for 20-30 minutes or until rice is tender.

Tips:

You can adjust heat to taste with chili powder and Rotel.

Add frozen peas and corn kernels in the last 5 minutes of cooking.

Neiman Marcus Cake

By: Melba Russell

1 stick melted butter

1 (2-layer size) package yellow cake mix

8 ounces cream cheese

1 pound powdered sugar

1 teaspoon vanilla extract

2 eggs

1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking pan.

Mix butter and dry cake mix together. Press into the pan.

Beat cream cheese, powdered sugar, vanilla and eggs until well blended.

Add pecans. Spread over the batter and cake mix mixture.

Bake 35-45 minutes. Cake will be a golden color. Cool completely before cutting into squares

Peanut Brittle

By: Linda Munro

2 cups sugar

1 cup light corn syrup

1/4 cup butter

1/2 cup water

2-1/2 cups peanuts

1-1/2 tsp. baking soda

Directions:

Butter a large baking sheet; set aside.

In a saucepan combine sugar, corn syrup, butter and water. Cook & stir over med-high heat to boiling. Reduce heat to med-low and cook to 275 degrees. Add nuts; cook and stir to 295 degrees. Remove from heat. Quickly sprinkle soda over mixture, stirring constantly. Immediately pour onto prepared pan.

Cool; break into pieces. Store tightly covered.

To make jalapeno brittle: add jalapeno powder (1 tsp.) and green food coloring just before adding baking soda. Be careful not to breath in the fumes from jalapeno powder. Also, food coloring will pop when added.

Banana Pudding

By: Carol Dodd / Carolyn Coleman

1 lg. box instant vanilla pudding

1 14 oz. can sweetened condensed milk

3 cups milk

1 8 oz. Cool Whip

1 box vanilla wafers

6-7 bananas

Mix pudding, milks and Cool Whip. Layer wafers, bananas and then pudding. Continue to repeat layers ending with pudding mixture. Crush a few vanilla wafers and sprinkle on top.

Spicy Pretzels

By: Diane May

1 pkg. dry Ranch Dressing mix

20 oz. pkg. thin pretzels (any shape)

1 cup oil

1 tsp. Cayenne pepper

1 tsp. garlic salt

Mix together all ingredients except the pretzels. Spread pretzels in a large pan and pour the mixture over them. Make sure they are all coated, then bake 1 1/2 hours at 200 degrees, stirring often.

War Eagle South of the Border Cornbread

By: Julie Morris

2 cups cornbread mix

1 tablespoon sugar

1 egg, beaten

½ cup water

1 – 2 oz. jar chopped pimento, undrained

1 – 15 oz. can creamed corn

1 – 4 oz. can chopped green chiles, drained

1 cup chopped onion

1 cup shredded cheddar or Monterey Jack cheese (Reserve ¼ cup for topping)

Preheat oven to 350 degrees. In medium bowl, stir together cornbread mix and sugar. Make a well in mix, stir in egg and water. Mix in rest of ingredients, reserving ¼ cup cheese.

Coat a 10 inch skillet, or 9 x 11 inch baking pan, or muffin pans with cooking spray. Spread batter in pan and bake for about 20 minutes. Remove from oven, sprinkle with reserved cheese. Return to oven until done through.

Serve with shredded lettuce and salsa on the side. Makes 8 servings.

DR. PEPPER CAKE

By: Julie Morris

Makes 12 servings

3 tablespoons cocoa

2 sticks butter

1 cup Dr Pepper

2 cups sugar

2/3 cup buttermilk

1 teaspoon soda

2 eggs, beaten

2 teaspoons vanilla

2 cups flour

In large saucepan heat cocoa, butter, and Dr Pepper stirring constantly until butter is melted and all well blended. Add sugar and continue cooking until sugar is dissolved.

Combine buttermilk, soda, eggs & vanilla, and then stir into chocolate mixture.

Stir in flour, blending well . Pour into prepared 9 x 13 pan. Bake in preheated 350 degree oven for about 35 minutes or until toothpick inserted in center of cake comes out clean.

For Frosting:

1 stick butter, softened

3/4 cup cocoa

3 cups powdered sugar

1 teaspoon vanilla

1/4 cup Dr Pepper

Cream butter and add cocoa. Add powdered sugar and vanilla. Add Dr Pepper until desired spreading consistency.

This cake is wonderful served cold. (Doyle also says it is his favorite cake.)

Braided Stuffed Pizza

By: Carla Terry

Ingredients:

1 can Pillsbury refrigerated classic pizza crust

4 tbs pizza sauce or to taste

8 oz. lean ground beef

1 cup shredded mozzarella cheese (4 oz)

2 tbs shredded Parmesan cheese

2 tbs. Italian seasoing, onion, garlic powder (mix together)

1 egg yolk

1 tsp water

Directions:

Heat oven to 400. Spray cookie sheet with cooking spray. Unroll dough on cookie sheet, forming 11x14 rectangle.

Spread pizza sauce lengthwise down the center 1/3 of the rectangle to within 1/2 inch of short ends. Top (in the center) with beef, cheeses, and seasonings.

With sharp knife or scissors, make cuts 1 inch apart on the long sides of the dough to within 1/2 inch of the filling. Alternately cross strips over filling. Fold ends under to seal.

In a small bowl, mix egg yolk and water until well blended. Brush over dough.

Bake 11 - 16 minutes or until golden brown. Cut into crosswise slices.

Tips:

Experiment with fillings and seasonings, use other cheese combinations.

Substitute sauce with Boursin cheese with galic and herbs.

Cornbread Salad (layered)

By: Carla Terry

Ingredients:

1 box cornbread mix (16 oz) or your favorite recipe

10 slices of bacon, cooked crisp and crumbled

1 pkg Ranch dressing/dip mix (1 oz size)

1-1/2 cups sour cream

1 cup mayo

2 cans (15 oz) pinto beans, drained

3 tomatoes chopped

1 cup chopped green bell pepper

1 cup chopped green onion

2 cups shredded Cheddar cheese

2 cans (11 oz) whole kernel corn, drained

Directions:

Prepare cornbread mix according to directions. Cool, crumble, and set aside.

Cook and crumble bacon.

Whisk together the dressing mix, sour cream, & mayo. (You could also use bottled dressing. Equally good either way.)

In a large serving dish, begin the layers with half the crumbled cornbread, then top with half if each item: beans, tomatoes, bell pepper, green onion, cheese, corn, bacon, then the dressing. Repeat the layers beginning with the remaining cornbread.

Cover and chill for at least 2 hours before serving.

Tips:

Use bottled dressing.

Everything can also be tossed together and served. The layers just make a prettier presentation.

Chopped jalapenos would add more spice.

BANANA SPLIT CAKE

By: Brenda Whitlow Copyright American Diabetes Association

Makes 16 servings

Ingredients:

6 ½ graham cracker sheets

1 ounce sugar-free instant vanilla pudding mix

2 cups fat-free milk

8 ounces light cream cheese

10 ounces canned, crushed pineapple, packed in juice, drained

4 medium bananas, sliced

8 ounce container light whipped topping

3 tablespoons pecans, chopped

Directions:

Cover the bottom of 9 x 13 inch pan with graham cracker sheets.

In a medium bowl, prepare pudding with 2 cups milk, according to package directions. Add cream cheese to pudding and whip together. Spread pudding mixture over graham crackers. Spread the crushed pineapple over the pudding layer and top with bananas, then whipped topping. Sprinkle pecans on top.

Mediterranean Pasta Salad

By: Brenda Whitlow

Ingredients:

1 package (20 ounces) BUITONI Refrigerated Family Size Three Cheese Tortellini , prepared according to package directions

2 cups grapes , halved

1 cup (4 ounces) crumbled feta cheese

1 cup bottled Italian vinaigrette dressing (I used Zesty Italian dressing)

3/4 cup chopped roasted red peppers

1/2 cup thinly sliced salami

1/2 cup thinly sliced basil

Directions:

COMBINE prepared pasta, grapes, cheese, dressing, peppers, salami and basil in medium bowl. Refrigerate for 1 hour.

Tip: To save time, use jarred, roasted red peppers.

Olive Garden Salad

By: Joy Vike

Olive Garden Salad Mix

Make dressing first before starting salad

2 bags American blend dole salad

10 slices purple or red onion

large can whole black olives

1 jar banana peppers

1-1/2 cups croutons - Pepperidge Farm Italian Seasoning

cherry tomatoes/about 15

freshly grated parmesian cheese in triangle package or shaker can if they don't have it

Make 1st before I start the salad

Olive Garden Salad Dressing

Put salad bowl in freezer for 30 minutes before you make it.

empty bags of salad

add everything else

**put parmesian cheese on top

16oz. Paul Newman's Vinegar & Oil Dressing

2 cloves garlic minced or 1/2 tsp. minced garlic

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. sugar/optional

2 tsp. Italian seasoning

2 T. lemon juice

Mix with whisk & pour over it.

Makes enough for 12-14 people

If taking it somewhere, put croutons in zip lock bag & put in last when I get there.

Layered Mocha Cheesecake

By: Linda Munro Credit to: Taste of Home

16 Servings Prep: 30 min. Bake: 55 min. + chilling

Ingredients

CRUST:

1-1/2 cups cream-filled chocolate sandwich cookie crumbs

1/4 cup butter, melted

FILLING:

2 tablespoons plus 1-1/2 teaspoons instant coffee granules

1 tablespoon boiling water

1/4 teaspoon ground cinnamon

4 packages (8 ounces each) cream cheese, softened

1-1/2 cups sugar

1/4 cup all-purpose flour

4 eggs, lightly beaten

2 teaspoons vanilla extract

2 cups (12 ounces) semisweet chocolate chips, melted and cooled

GLAZE:

1/2 cup semisweet chocolate chips

3 tablespoons butter

Chocolate-covered coffee beans, optional

Directions

• Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan.

• In a small bowl, combine the coffee granules, water and cinnamon; set aside.

• In a large bowl, beat the cream cheese, sugar and flour until smooth.

• Divide batter in half. Stir melted chocolate into one portion; pour over crust.

• Stir coffee mixture into the remaining batter; spoon over chocolate layer.

• Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.

• Bake at 325° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.

• Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

• In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired.

• Refrigerate leftovers. Yield: 16 servings.

Nutrition Facts: 1 slice equals 535 calories, 37 g fat (21 g saturated fat), 128 mg cholesterol, 295 mg sodium, 48 g carbohydrate, 2 g fiber, 8 g protein.

Classic Peanut Butter Cookies

By: Linda Munro Credit to: Texas Peanut Producers Board

Ingredients:

1 cup unsalted butter

1 cup crunchy peanut butter

1 cup white sugar

1 cup packed brown sugar

2 eggs

2-1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1-1/2 teaspoons baking soda

Directions:

Cream together butter, peanut butter & sugars. Beat in eggs. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for one hour. Roll into one inch balls and put on baking sheets. Flatten each ball with a fork, making criss-cross pattern. Bake in pre-heated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Dump Cake

By: Joy Vike

In buttered greased 9X13 pan put in this order:

1 can apple pie filling chopped or cherry pie filling

1 large can crushed pineapple (juice too)

1/4 cup sugar

White cake mix

1/2 cup coconut (optional)

1 cup pecans

1 cup brown sugar

1tsp. cinnamon

2 sticks melted butter or oleo

Bake at 350 degrees for 30 to 35 minutes

(I cook longer, until light brown on top, sometimes 50 minutes, just keep checking on)

Italian Cream Cake

By: JoAnn Coleman Credit to: Hiway Magazine

Cake:

1/2 C shortening

1 stick margarine

2 C sugar

5 eggs, seperated

1 C buttermilk

2 C flour

1/2 tsp. salt

1 tsp. baking soda

1 T vanilla

2 C coconut

1 C pecans, chopped

1/2 C maraschino cherries, chopped

Icing:

1 stick margarine

1 8 oz. cream cheese, softened

1 C pecans, chopped

1 pound powder sugar

1 tsp. vanilla

Cake: Cream shorteneing, margarine and sugar. Add egg yolks, one at a time, and cream well. Add buttermilk slowly to shortening mixture, alternating with dry ingredients (flour, soda, salt). Stir in vanilla. Add coconut, pecans and cherries. Fold in stiffly beaten egg whites. Bake in three greased cake pans at 350 degrees for 40 minutes. Mix all icing ingredients together and frost cake when it is completely cool. Garnish with more cherries.

Sopapilla Cheesecake

By: Diane May

Ingredients:

1 1/2 cups sugar, separated

1 teaspoon cinnamon

2 (8 oz.) bars cream cheese, softened (You can use 3 if you wish; I use 2.)

1 teaspoon vanilla

2 cans crescent rolls

1 stick of real butter, melted

In a small bowl, mix 1/2 cup sugar with the cinnamon. Set aside.

Mix cream cheese, vanilla, and remaining 1 cup sugar. Cream well and set aside.

Place 1 can crescent rolls in the bottom of a 9" x 13" ungreased dish or pan. Spread with cream cheese mixture,

then place other can crescent rolls on top.

Pour melted butter evenly over the top. Sprinkle cinnamon-sugar mixture on top.

Bake in preheated, 350 degree oven for approximately 30 minutes.

Paula Deen's Corn & Asparagus Salad

By: JoAnn Coleman

Ingredients

• 6 ears yellow corn, shucked

• 2 bunches asparagus, trimmed

• 1 small red onion, diced small

• 1/4 cup fresh basil leaves, chiffonade

Dressing:

• 1/2 cup sugar

• 1 cup rice wine vinegar

• 1 teaspoon salt

• 1 teaspoon freshly ground black pepper

Directions

Fill a large stock pot with water, salt and bring it to a boil. Place shucked corn in boiling water and blanch the corn for 3 minutes until bright yellow. Then toss the corn into an ice bath. In the same water used for blanching the corn, blanch the asparagus for 1 minute and toss into the ice bath. For the corn, once cooled, remove the kernels off the cob with a sharp knife and cut the asparagus into 1-inch angled sections. Place both the corn and then asparagus into a medium size bowl.

In another medium size bowl, mix together sugar, vinegar, salt, and pepper. Drizzle over corn and asparagus. Mix together well and chill or serve at room temperature.

Paula Deen's Lemon Blossoms

By: JoAnn Coleman

Ingredients

• 18 1/2-ounce package yellow cake mix

• 3 1/2-ounce package instant lemon pudding mix

• 4 large eggs

• 3/4 cup vegetable oil

Glaze:

• 4 cups confectioners' sugar

• 1/3 cup fresh lemon juice

• 1 lemon, zested

• 3 tablespoons vegetable oil

• 3 tablespoons water

Directions

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Creamy Fruit Salad

By: JoAnn Coleman

Any fresh fruit - your choice. If you use blueberries, add them last right before serving.

Mix fruit well in large bowl.

Cream together: 1 - 8 oz. whipped cream cheese, 1/2 container of whipping cream or cool whip, and 2 tbs sugar.

Add to fruit mixture and refrigerate.

In saucepan, take 1 cup pecans (or any nut you like), 1/2 stick butter, 1/2 cup sugar, 1 tbs. cinnamon. Heat over low heat stirring until bubbly and the color of caramel. Add 1/8 tsp. salt, stir in and immediately pour out onto foil. Cool completely and break apart. Add to fruit mixture right before serving.

Apricot Nectar Cake

By: JoAnn Coleman

1-18oz. box yellow cake mix

1-3 oz. box lemon gelatin or you can use apricot gelatin

3/4 C. apricot nectar

3/4 C. vegetable oil

4 eggs, beaten

2 tsp. lemon extract

1 C. confectioners' sugar

Juice of 1 lemon or equivalent amount apricot nectar

Combine the cake mix, gelatin, apricot nectar, oil, eggs and extract in a large bowl. Beat with an electric mixer until smooth. Pour into a greased and floured bundt pan. Bake at 325 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 mins. Invert onto a serving plate. Mix the confectioners' sugar and lemon juice (or nectar) in small bowl. Drizzle over the hot cake. Let cool before slicing.

Optional addition of 2 tbs. Grand Marnier to the icing drizzle makes it really special.

Spicy Corn Dip

By: Tish Prewitt

3 cans of white shoepeg corn, drained

1 bag of mexican cheese, small( 8oz )

1/2 cup mayo

1 cup sour cream

5-6 green onions, chopped

5-6 jalapenos diced ( seeded by choice )

Mix all ingredients and add more or less onions and peppers to your

own individual taste. I usually add about 8 onions with 6 seeded jalapenos.

Apple Delight Salad

By: JoAnn Coleman

8 unpeeled apples - diced

1/2 C. celery chopped

1/2 C. raisins

1/2 C. broken walnuts

1 cup mini marshmallows, optional

Stir together gently then add the following dressing and stir again gently.

Dressing:

1 T. cornstarch

1 C. water

1 tsp. vinegar

1/4 tsp. salt

1/2 C. sugar

1/4 C. rich milk or cream

1 tsp. vanilla

Blend cornstarch into water. Stir in other ingredients over low heat until all are

dissolved. Bring to boiling point. Cool completely and pour over apple mixture.

Garnish with parsley and serve. 10 ample servings.

Sally’s Orange Rice Pudding with Golden Raisins

By: Sally Bradley

Ingredients:

4 cups 2% milk

1/2 cup sugar

1/2 cup uncooked rice

1/3 cup golden raisins

1 heaping teaspoon grated orange rind

1/2 teaspoon ground nutmeg

Spray slow cooker with Pam

Combine milk, sugar, rice and pour into medium size slow cooker. Cover and cook, stirring occasionally on high for three to three and one-half hours.

Stir in raisins and orange rind.

Before serving, sprinkle with a dusting of nutmeg.

Serves eight

Sally's Melt in your Mouth Roast

By: Sally Bradley

Stir together:

1 cup water

1 package dry Ranch Dressing mix

1 package dry Italian Dressing mix

1 package brown gravy mix

Pour over roast in crock pot. Cook on high five to six hours or until done.

Remove roast and slice. Pour gravy into small sauce pan and thicken with corn starch if too thin.

Serve with rice or mashed potatoes.

Peanut Clusters

By: Joy Vike

9 squares of white almond bark

12 oz. package of chocolate chips

large can of cocktail peanuts

Melt almond bark in microwave, add chocolate chips and melt. Beat well until blended and add peanuts. Drop by spoonfuls onto wax paper until firm. I have also used pecans.

Crunchy Chicken and Rice Bake

By: Joy Vike

1 cream of mushroom soup

1 1/2 to 2 cups milk

1 can chicken

1 can green beans drained

1 jar of mushrooms

1 cup Minute rice

small jar pimentos

1 can Durkee onion rings

grated cheese - as much as you would like

Mix all ingredients using only half of the onion rings and half of the cheese. Bake covered at 350 degrees for about 30 minutes. Take out and top with remaining cheese and onion rings and bake uncovered for 5 minutes more or until cheese melts. I have doubled this many times and it works fine.

Texas Spicy Slaw

By: Carla Terry Credit to: All Recipes

Ingredients

1 16 ounce package coleslaw mix

1 regular can mexican-style corn, drained

1 cup shredded mexican blend or cheddar cheese

2 fresh jalapeno peppers, seeded and chopped

1/2 cup chopped fresh cilantro

1 cup ranch-style salad dressing

1/4 tsp ground cumin

1/2 tsp garlic powder

1 lime, juiced

Directions:

In a large bowl, toss together the coleslaw mix, corn, cheese, jalapeno and cilantro. In a separate bowl, stir together the dressing, cumin, garlic powder and lime juice. Pour over the salad mixture and toss to coat. Serve right away or refrigerate until serving.

Pecan Squares

By: Linda Stout Credit to: Southern Living

Ingredients:

2 cups all-purpose flour

2/3 cup powdered sugar

3/4 cup butter, softened

1/2 cup firmly packed brown sugar

1/2 cup honey

2/3 cup butter

3 tbs whipping cream

3-1/2 cups coarsely chopped pecans

Directions:

Sift together 2 cups flour & 2/3 cup powdered sugar. Cut 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1-1/2" up sides of a lightly greased 13x9 baking dish.

Bake at 350 for 20 minutes or until edges are lightly browned. Cool.

Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium high heat. Stir in pecans, and pour hot filling into prepared, cooled crust.

Bake at 350 for 25 - 30 minutes or until golden and bubbly. Cool completely before cutting in 2" squares.

Nita's Pink Salad

By: Carolyn Coleman

Ingredients:

1 large can crushed pineapple

1 large strawberry jello

1 large cottage cheese

1 large cool whip

1/2 cup chopped nuts

Directions:

Bring crushed pineapple to a simmer in a large pan. Stir in jello until dissolved. Place pan in cool water until contents are cooled. Blend in cottage cheese, cool whip, and nuts. Pour into rectangular pan and refrigerate until set.

Apple Cobbler (White Trash)

By: Carla Terry Credit: My daughter, Michelle

Ingredients:

2 Granny Smith Apples (peel & cut into 8 sections each)

2 Cans Pillsbury crescent rolls (1 can for each apple)

2 sticks of butter

3/4 cup sugar

1 tbs. cinnamon

1/2 cup chopped nuts

1-1/2 cups of Mountain Dew (accept no substitute)

Directions:

Wrap each apple section in a crescent roll section.

Place in lightly greased baking dish.

Melt butter and mix with sugar, spread over apple dumplings.

Pour Mountain Dew over dumplings. DO NOT STIR.

Sprinkle with cinnnamon and chopped nuts.

Bake uncovered at 350 for about 45 minutes.

Skillet Cabbage

By: Carolyn Coleman

Ingredients:

1 onion, sliced

1 tart apple, sliced

1 head of chopped cabbage

Water, a "little"

Directions:

Saute onion & apple. Add cabbage and water. Cook until cabbage is tender.

Millionaire Pie

By: Carla Terry Credit to: Recipe Exchange

Ingredients:

1 8 oz. can crushed pineapple

1 8 oz. pkg. cream cheese

1-1/2 cups powdered sugar

1 8 oz carton Cool Whip

2/3 cup finely chopped pecans (divided use)

1 9" baked pie shell

Directions:

Drain pineapple. Cream together cream cheese and sugar. Fold in 1/2 carton Cool Whip and pineapple. Add nuts, reserving 2 tbs for top. Put into baked crust and top with remaining half of Cool Whip. Top with reserved 2 tbs chopped pecans and chill for 3-4 hours.

Southern Pecan Praline Bundt Cake

By: Carla Terry Credit to: All Recipes

Ingredients:

1 package butter yellow cake mix, 18.25 oz.

1 16 oz. container coconut pecan frosting

4 eggs

1/2 cup vegetable oil

3/4 cup water

1 cup chopped pecans

1 container of caramel topping (ice cream topping)

Directions:

Preheat oven to 350. Spray a 9" or 10" bundt pan with non-stick cooking spray.

Combine cake mix with the frosting, eggs, oil, water, and 1/2 of the pecan pieces. Mix until combined.

Sprinkle the remaining pecans in the prepared bundt pan, then pour in the batter.

Bake at 350 for 50 minutes or until a toothpick comes out clean.

Warm caramel and drizzle over the cake.