Holiday Cookbook

2 Friday, November 19, 2010 The Southern Illinoisan Holiday Cookbook

The Southern Illinoisan (USPS 258-980) is publisheddaily for $178 per year at 710 N. Illinois Ave.,Carbondale, IL 62901. The Southern Illinoisan is ownedby Lee Enterprises, Inc. of Davenport, Iowa.

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Judges Charlotte Goetzand Wilma Westerfieldhad a tough job Nov. 6determing winners in the2010 Holiday RecipeContest. Westerfield toldthe contestants this wasthe best group of dishesfor our Holiday RecipeContest. The recipesshowcased a variety ofquality dishes from themore than 200 recipessubmitted for the contest.

Our judges, family andconsumer sciencesteachers, both have servedon the state board forFCCCLA. Westerfield is acurrent board memberand retired from ElveradoHigh School. Goetzteaches at Trico HighSchool and is a past boardmember.

Contestants werechosen by a committee ofemployees of TheSouthern Illinoisan. Theycame from all overSouthern Illinois. This isour first year for a youngcooks category. Kaleigh,Hannah and Callie did anexcellent job of preparingtheir dishes.

Our prize sponsor this

year was Dillard’s in theIllinois Centre Mall.Grand prize, a KitchenAid mixer, went toDorothy Stone. Otherprizes included a chip anddip set for appetizers,bread tray for breads, asquare baker for entrees, aChristmas bowl for sidedishes, an electric cookiepress for cookies, a bakingset for desserts and achildren’s cooking kit foryoung cooks.

Other contestantsincluded: Appetizers —Kathy Neff of Marion andTracy Dalton of Vienna.Breads — Alice Hunt ofBenton, DonnaHenderson of Anna and

Kathy Williams ofHarrisburg. Cookies —Sherry Stewart of Marion and MarthaFreeman of Pinckneyville. Desserts —Virgil Diel of WestFrankfort and Janet Busbyof Mount Vernon. Entrees— Corrie Ralls of Annaand Beth Wingerter ofChester. Salads — LauraEbersohl of Herrin andMarty Thornton ofHerrin. Side Dishes —Amanda Smith ofJonesboro and MarjorieLampe of Campbell Hill.Young Cooks — KaleighPressler of Anna andHannah Howell ofFreeman Spur.

Holiday Recipe contestThe Southern Illinoisan hosts

BY MARILYN HALSTEADTHE SOUTHERN

ALAN ROGERS / THE SOUTHERNSherry Stewart of Marion carries her cookies to be judged at The Southern Illinoisan's Holiday Recipe Contest on Nov. 6.

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Strawberry Salsa3 cups chopped fresh strawberries1/2 cup minced yellow bell pepper1/2 cup minced green bell pepper1/2 cup minced red bell pepper1/2 cup minced green onions2 jalapenos, seeded and minced2 tablespoons chopped, minced fresh

parsley1 tablespoon extra-virgin olive oil1 tablespoon fresh lime juice1 tablespoon white balsamic vinegar1/2 teaspoon sugar1/2 teaspoon garlic powder1/4 teaspoon salt

In a large bowl, combine strawberries,pepper, green onion and jalapenos. In asmall bowl, whisk together olive oil, limejuice, vinegar, sugar, garlic powder and salt.Add to strawberry mixture, tossing gently tocombine.

Cover and chill. Serve with pita chips.Yields: 10-12 servings

House Seasoning1 cup salt1/4 cup black pepper1/4 cup garlic powder

Mix the ingredients together. Keep in asealed jar or container. Also good on meatsand vegetables.

Pita Chips1 12-ounce package pita bread, split6 tablespoons butter, melted1 1/2 teaspoon house seasoning

Preheat oven to 400 degrees. Lightlygrease two baking sheets. Cut pita breadrounds in half cross wide. Cut each half intothree triangles. Place pita triangles onprepared baking sheet. Brush each with

The Southern Illinoisan Holiday Cookbook Friday, November 19, 2010 3

BY STEPHEN RICKERLTHE SOUTHERN

Marietta Briddickdidn’t start cookinguntil she gotmarried 51 yearsago. She said sheworked, and hermother did all the cooking, butonce she was married she learnedto cook.

Briddick has since publishedtwo cookbooks: “Recipes fromMarietta’s Kitchen” and “MoreRecipes from Marietta’s Kitchen.”She said a third cookbook is in theworks.

Briddick is a past grand prizewinner and has won also won firstprizes in the Holiday Recipecontest.

She won the appetizers categorythis year with her entry FreshStrawberry Salsa and pita chips.Briddick said she got the recipeonline, from Paula Deen, a cookshe is a fan of and identifies with.

Fresh Strawberry Salsa and Pita Chips wins in aappppeettiizzeerrss

Bean Dip

1 can chili beans8-ounce package of cream

cheese8-ounce container of sour

cream1 bunch chopped green onions2 cups shredded cheddar cheese1 cup shredded monterey cheese

Mix chili beans, cream cheese,sour cream, green onion andcheeses. Place in 9x13 inch bakingpan. Cook until bubbly at 350degrees. Serve with tortilla chips.

KKAATTHHYY WWIILLLLIIAAMMSSHHAARRRRIISSBBUURRGG

Cheese Baskets

1/2 bag Scoops corn chips8-ounce package of cream

cheese1 egg1 cup finely shredded cheddar

cheese2 tablespoons real bacon bits1/4 cup finely diced green

pepper1 cup sour cream1 package dry ranch salad

dressing mixthinly sliced Italian tomatoes

Mix together cheeses, egg, baconand green pepper. Spoon mixtureinto Scoops, placed on cookie sheet.Fill each about 1/2 full. Bake inpreheated 350 oven about 10minutes until puffed and slightlybrowned. Remove from oven andcool. Before serving: Mix togethersour cream and dressing mix. Placein zip lock plastic quart size bag,snip off end and squeeze about 1/2teaspoon mixture on each appetizer.Top with thin slice tomato.

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Cheesy Bread Bowl

Dip:8 ounces Colby jack cheese,

shredded16 ounces crisp, fresh bacon bits1 cup Parmesan cheese,

shredded or grated1 1/2 cups mayonnaise1/2 cup chopped onion4 cloves garlic, minced1 round loaf bread (20 to 26

ounces)

Topping:1 bag Seneca Onions 1/2 package ranch dressing mix1 tablespoon dry chives1 tablespoon oil

Fry bacon into crisp bits.Shred/grate cheese. Chop onion andmince garlic. Hollow out bread,reserving torn pieces. (Cut into thebread making the top crust cut tolook like a football.)

Mix together bacon, cheeses,mayo, onion and garlic. Spoon intobread. Place on an ungreased bakingsheet and bake 350 degrees for 45minutes.

While baking, prepare topping. Cutopen the Seneca Onions bag andpour in 1/2 package ranch dressingmix, chives and oil. Close bag andshake. When dip is finished, pull outof oven and top with 1/2 bag ofonions (reserve the rest as a side tosnack on or add on top of the diphalf way through)

Serve with the torn bread, applesand pretzels.

You can cut the shape into apumpkin or just a circle.

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Fresh Strawberry Salsa and Pita Chips

Briddick

melted butter. Sprinkle evenly with house seasoning.Bake for 8 minutes, or until golden brown. Coolcompletely.

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Cheesy Nacho Dip 2 pounds Velveeta cubed1 pound ground beef, cooked and drained1 8 ounces block of cream cheese1 stick butter1 small jar salsa1 bag tortilla chips

Brown and drain ground beef. In a crockpot cube the Velveeta. Cube thecream cheese so it will melt well. Slice the stick of butter. Add the salsa. Addthe ground beef. Cook on low heat until well melted. Serve with tortilla chips.

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Cottage Cheese Sticks 1 cup flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 1/2 teaspoons celery seed 1 teaspoon caraway seed 6 tablespoons butter 1/2 cup creamed cottage cheese.1 tablespoon milk

Preheat oven to 425 degrees. Lightly grease 2 cookie sheets. Sift flourwith salt and baking powder. Stir in celery and caraway seed. Cut butterinto mixture. Combine cottage cheese and milk. Add to the flour mixturestirring to form a soft dough. On a lightly floured surface, divide dough into12 parts. With palms, roll each part in pencil thin strips about 14 incheslong. Cut in half. Bake 10 to 12 minutes or until golden. Remove to wire rackand cool. Makes 24.

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ALAN ROGERS / THE SOUTHERN

Creamy Pumpkin Soup

1 small can cooked pumpkin1 to 1 1/2 teaspoons cinnamon1 to 1 1/2 teaspoons dry gingerCloves, pinch 3 cups fat free half and half1/4 to 1/4 cup brown sugar, packedSalt, to taste

Mix all ingredients except brown sugartogether in large sauce pan over low - mediumtemperature. Continue to simmer on low. Addbrown sugar and continue to simmer. Themixture should be thick enough to coat theback of a spoon.

**Alternatives: Sweet potatoes, carrots,butternut squash.

For a vegetarian version, substitutevegetable broth for fat free half and half. For aricher, fatter version, substitute whole milk orheavy cream for the fat free half and half. Youmay also leave out as much of the brown sugaras you’d like to suit your taste.

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Cucumber Sandwiches

1 8 ounce package cream cheese,softened

3 tablespoons mayonnaise1 package dry mix ranch dressing

Mix all ingredients together. Spread ontoslices of cocktail rye bread. Add one slice ofcucumber (sliced about 1/4-inch thick) on top.Sprinkle with dill.

Chill until ready to serve.JJEEAANN AALLSSTTAATT

DDEESSOOTTOO

Don’t Ask Dip

3 (8 ounce) packages cream cheese 10 1/2 ounce can tomato soup

(do not dilute) 1 cup mayonnaise 3 1/2 ounce box lemon Jell-O gelatin

(4 serving size, do not add water) 1 cup onion, finely chopped 1 cup celery, finely chopped 1 cup pecans, finely chopped

Mix all ingredients together and leave inrefrigerator overnight to blend flavors. Servewith raw veggies or crackers.


Dr. Pepper Cheese Ball

1/2 pound processed American cheese 3 ounces cream cheese 4 tablespoons Dr. Pepper 2 teaspoons lemon juice 1/2 teaspoon salt 1/4 teaspoon minced garlic 1/8 teaspoon crushed red pepper

flakes 1/2 cup chopped pecans

Place cheeses in large bowl or electricmixer; mix until blended. Add Dr. Pepperand mix until light and fluffy. Add remainingingredients and mix until blended. Shapeinto 2 balls and chill for 20 minutes. Placein a plastic bag and chill thoroughly.

Serve with a cheese knife for spreadingon crackers.


Favorite Crunchies

16-ounce box Quaker Oatmeal Squares8 ounces small pretzels4 cups unsalted nuts (pecans, walnuts,

almonds, and cashews, or your favorite)1 cup butter, melted1 tablespoon seasoned salt3 tablspoons worcestershire sauce

Mix butter, salt and worcestershire sauce.Pour over the cereal, pretzels and nuts. Mixwell. Place on two 15x10 pans with sides. Bakefor 60 minutes at 250 degrees; stirring every10 minutes. Cool on paper towels. Store in airtight container.

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Glazed Pecans

2 cups pecan halves1/2 cup sugar2 tablespoons butter or margarine1/2 teaspoon vanilla

Line a baking sheet with foil. Butter the foil.In an electric skillet, combine nuts, sugar andbutter. Cook over medium heat for 4 minutes.Stir in vanilla. Spread onto prepared bakingsheet. Cool in clusters. Store tightly covered.

MMAARRTTYY TTHHOORRNNTTOONNHHEERRRRIINN

Mexi Rolls

3 8 ounce packages cream cheesesoftened

8 ounce package taco cheese30 tortillas1 cup salsa1 package fiesta ranch dry dressing mixIf unable to find the fiesta ranch mix you

can substitute a dry package of ranchand 1/2 package of taco seasoning.

Beat cream cheese with salsa and dressingmix. Stir in cheese. Spread enough mixture ofcream cheese on a tortilla. Roll tight and chillfor at least 4 hours. Slice in 1 inch pinwheels.

Can also add a can of green chiles for moreof a bite.

DDOONNNNAA HHEENNDDEERRSSOONNAANNNNAA

Mexican Deviled Eggs

5 hard cooked eggs1/2 cup shredded cheese1/4 cup mayonnaise1/4 cup salsa2 tablespoons sliced green onions1 tablespoon sour creamsalt to taste

Mash egg yolks. Add other ingredients. Fillhalved egg whites. Serve immediately or chilluntil served.

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Mozzarella Sticks

2 eggs1 tablespoon water1 cup dry bread crumbs2 1/2 teaspoons Italian seasoning1/2 teaspoon garlic powder1/8 teaspoon pepper12 sticks string cheese3 tablespoons flour1 tablespoon melted butter or margarine1 cup heated marinara or spaghetti sauce

In a small bowl, beat eggs and water. In aplastic bag, combine bread crumbs,seasoning, garlic powder and pepper. Coatcheese sticks in flour, then dip in egg mixtureand bread crumb coating. Repeat egg andbread crumb coating. Cover and chill for atleast 4 hours or overnight. Place on ungreasedbaking sheet, drizzle with butter and bakeuncovered at 400 degrees for 6 to 8 minutesor until heated through. Allow to stand for 3 to 5 minutes before serving. Use sauce fordipping.

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10 ounces frozen choppedspinach, cooked, well drained

1/2 cup shredded mozzarellacheese

1/3 cup cream cheese,softened

1 tablespoon parmesan cheese1 tablespoon chopped onion1/4 teaspoon garlic powder24 slices shaved turkey breast

Heat oven 350 degrees. Mix allingredients except turkey. Placeone slice turkey in each of 24 minimuffin pan. Fill each with 1 and 1/2teaspoon of spinach mixture. Bake15 minutes or until heatedthrough. Serve warm.

KKAATTHHYY NNEEFFFFMMAARRIIOONN

Mini Florentine Cups

ALAN ROGERS / THE SOUTHERNMini Florentine Cups


OurHoliday

Giftto you!

1-800-827-7020www.pepsimidamerica.com

7-UP POUND CAKE3 sticks of butter (margarine will not do)3 cups sugar5 eggs3 cups flour2 teaspoons lemon extract3/4 cup 7-UpCream butter and sugar for 20 minutes. Add theeggs, one at a time. Gradually add the flour andbeat well, then add lemon extract and 7-Up. Bake 11/4 hours at 325 degrees in a well oiledBundt pan. Cool 8 to 10 minutes, then dust with powdered sugar.

7-UP ICING2 egg whites3 tablespoons 7-Up1 cup granulated sugar1/4 tablespoon cream of tartarPut all ingredients in the top of a double boiler overboiling water. Upper pan should not touch surface ofwater. Beat with rotary beater until stiff enough tostand in peaks, (about 5 minutes)."

Southern Specialty Mug Barbecue Sauce

1 cup MUG¨ Root Beer • 1 cup ketchup1/4 cup fresh lemon juice • 1/4 cup orange juice3 tablespoons Worcestershire sauce1 1/2 tablespoons (packed) dark brown sugar1 tablespoon mild-flavored (light) molasses1 teaspoon liquid smoke1/2 teaspoon grated lemon peel1/2 teaspoon ground ginger1/2 teaspoon garlic powder1/2 teaspoon onion powder


Our Cheese Ball

16-ounce cream cheese, roomtemperature

16-ounce sharp cheddar cheese,shredded

1 package ranch dressing mix(dry)

1 cup chopped pecans

Beat cream cheese by hand untilsmooth. Add the ranch dressing mixand cheddar cheese, mix well. Chillmixture until firm, about 30 to 45minutes. Shape into a ball and rollthe ball in the pecans to evenly coat.Use all of the nuts. Wrap in plasticand store in refrigerator. Serve withcrackers or vegetables.


Red Satin Punch

1 quart apple juice1 quart cranberry juice cocktail10 cans 7-Up

Fill two ice trays with 7-Up and freezeuntil firm. Mix the juices together andjust before serving add remaining 7-Upcans. Pour over 7-Up cubes. Serves 35.

MMAARRJJOORRIIEE LLAAMMPPEECCAAMMPPBBEELLLL HHIILLLL

Roasted Asparagus and Proscuito Bundles

1 bundle asparagus, washed andwoody stems removed

1/2 pound prosciutto, cut intostrips about 4 inches long and 1 inch wide

Olive oilSaltPepperShredded parmesan cheese

Blanch asparagus in boiling saltedwater for about 1 minute. Immediatelyplace asparagus in ice water bath tostop the cooking process. Dry gentlywith towel. In shallow dish, drizzlelightly with olive oil, salt, pepper andshredded parmesan cheese. Place 2 to3 spears in bundle and wrap withprosciutto. Roast in oven at 350degrees for about 10 to 12 minutes.

Can blanch the asparagus 1 dayahead and assemble and roast prior toserving. Can be served warm or chilled.


Rosemary ShirazSteak Satay

2-5 pounds flat iron steak or otherinexpensive cuts of meat

1 bottle Yellowtail Shiraz orCabernet Sauvignon

3 cloves Fresh Garlic Minced4 Sprigs Fresh RosemaryKosher or Sea Salt to tasteFresh Black Pepper to tasteBeef Stock or BrothSkewers

In stock pot combine 2 cups BeefStock. Add 1 cup wine bring to boil thenreduce heat to simmer. Add salt,pepper, rosemary and garlic, allow tocook for 10 minutes. Turn stove off.Allow mixture to cool down andrefrigerate until cold.

Now you can slice the steak 3/8 inchto 1/4 inch thick and weave ontoskewers. Place in large gallon sizesZiplock bags and add enough marinadeto cover each of the satays andrefrigerate for at least 2 hours orovernight.

Preheat oven or grill to 350 degreesand cook 5 to 7 minutes. Sprinkle witha touch of kosher salt and pepper.Serve.

VVIIRRGGIILL DDIIEELLWWEESSTT FFRRAANNKKFFOORRTT

Shrimp Dip

2 1/2 pounds cooked shrimp,peeled

1/2 green pepper, quartered

1/2 large sweet onion, quartered1 garlic clove1 3-ounce package cream cheese,

softened3 tablespoons mayonnaise2 tablespoons lemon juice1/2 teaspoon salt1 teaspoon hot sauce

Pulse cooked shrimp 4-5 times inprocessor, until chopped. Transfer to alarge bowl. Pulse green pepper, sweetonion and garlic and add to shrimp.Process cream cheese, mayonnaise,lemon juice, salt and hot sauce untilfluffy. Stir cream cheese mixture intoshrimp mixture. Cover and chill.Garnish, if desired, with cooled, peeledshrimp. Serve with assorted crackers.


Spiced Pumpkin Butter

2 15 ounce cans pumpkin 1 1/14 maple syrup1/2 apple juice2 teaspoon lemon juice2 teaspoon ground ginger1/2 teaspoon ground cinnamon1/2 ground nutmeg1/4 teaspoon salt

Place all the ingredients into a crockpot. Place on low, stir occasionally. Youcan mix this up the night before andplace in the refrigerator until ready toplug in.

CCOORRRRIIEE RRAALLLLSSAANNNNAA

2 pounds sausage (1 mild, 1 hot)1 medium onion, chopped2 cans (14.5 ounce) chicken broth1 package (approx. 30 ounces) frozen shredded hash browns2 cans condensed cream of chicken soup1 can condensed cream of celery soup1 quart half and half

Brown sausage and onion, drain excess grease. Add chicken brothand bring to boil. Add hash browns and simmer 15 minutes or untiltender. Add the 3 cans of soup, then half and half, stirring slowly tomix. Simmer 30 min. and serve.

To serve: Can use bowls and eat or bread bowl and dip french bread.Good additions to recipe are mushrooms or broccoli or use Italiansausage for different flair.

TTRRAACCYY DDAALLTTOONNVVIIEENNNNAA

Sausage-Potato Soup

Sausage-Potato Soup

Wassail

6 cups tea6 cups cranberry juice6 cups apple cider or juice3 cups orange juice2 cups sugar1 1/2 cups lemon juice2-3 cinnamon sticks1 teaspoon cloves1 teaspoon cinnamon1 teaspoon allspice1 orange cut into slices1 apple cut into slices1-2 lemons, cut into slices

Add all of it together in a crock pot. Cook on low for 5 to 6 hours or2 to 3 hours on high. You can also simmer it on the stove for 1 to 2hours.


Zesty Cheesy Crab Dip

1 pound Velveeta Pasteurized Prepared Cheese Product,cut up

1 can (6 1/2 ounces) crabmeat, drained, flaked1/2 cup chopped green onion1/2 cup red bell pepper1/2 cup sour cream1/8 teaspoon ground red pepper (cayenne)

Mix Velveeta, crabmeat, onions and bell peppers in largemicrowaveable bowl. Microwave on High 5 minutes or until Velveetais completely melted, stirring after 3 minutes. Stir in sour cream andground red pepper.

You can also place in a crock pot on high, stirring occasionallythen once heated through keep warm on low. Serve with WheatThins, assorted cut up fresh vegetables.



OvernightIcebox Rolls 1 cup water1/2 cup shortening1 envelope dry yeast1/2 cup warm water1 teaspoon sugar2 eggs1/2 cup sugar1 teaspoon salt5 cups flour1/4 cup melted butter

Boil 1 cup water and 1/2 cupsshortening for 5 minutes. Cool for30 minutes. Meanwhile, stir yeast,1/2 cup warm water, and 1teaspoon sugar. Let stand. Mixeggs (at room temperature), 1/2cup sugar, salt and flour. Add theyeast mixture and the shorteningmixture. Stir well.

Place in a large bowl sprayedwith cooking spray and coveredwith plastic wrap into refrigeratorovernight.

Roll out dough to 1/4 inch thick.Cut out into rolls. Fold in half andseal the edges.

Let rise 1 1/2 hours. Bake at 400degrees for 15 minutes. Brush topswith melted butter as soon as theycome out of the oven.




Jodi Reyling found she needed adiverse set of cooking skills.

“I’ve got three kids and they’re allpicky eaters, so is my husband,” shesaid.

Reyling said she started cooking aftershe got married and enjoys thesatisfaction of seeing her family enjoyher cooking.

Reyling won the breads category of

the Holiday Recipecontest with herOvernight Ice Box Rolls.She said she found therecipe 10 years ago andhas adapted it over theyears.

Reyling said it is the most requesteditem by her family and they knowwhether or not they’re getting thegenuine article or not.

“They can tell if they’re the real onesor not,” Reyling said.

In the bbrreeaaddss category Aloha French Toast

4 eggs2 teaspoons vanilla extract1 tablespoon maple syrup1 tablespoon plain yogurt1 tablespoon sugar1 8-ounce can crushed pineapple, drained1/4 cup milk8 slices thick-sliced french bread4 tablespoons butter or margarine,

dividedpowdered sugarshredded coconut

Blend first seven ingredients until smooth.Place bread slices into a large shallow dish.Pour egg mixture over them, turning breadonce. Allow mixture to saturate. Preheatgriddle or large frying pan over medium heat.Add 1 tablespoon butter or margarine andmelt. Add a few slices of bread and cook 6-8minutes on each side or until golden brown.Place onto a warm platter in a 200 degreesoven to keep warm. Cook remaining slices in 1tablespoon of butter. Dust with powderedsugar and shredded coconut. Serveimmediately.


Zucchini Bread

Mix 3 eggs (beaten)1 cup oil2 cups sugarIn a seperate bowl:mix 3 cups flour3 teaspoons cinnamon1 teaspoon salt1/4 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon almond extract3 tablespoons vanilla1 cup chopped pecans2 cups grated zucchini (no peels or seeds)

Mix eggs beaten, 1 cup oil and 2 cups sugartogether. Then add the other bowl ofingredients and gently stir. Pour into twogreased loaf pans. Bake at 325 degrees for onehour.

SSUUEE PPEETTEERRMMAANNCCAARRBBOONNDDAALLEE

Overnight Ice Box Rolls wins

Reyling

1/3 cup melted butter1 cup sugar3 tablespoons lemon juice (fresh)2 eggs1 1/2 cups all purpose flour1 teaspoon baking powder1 teaspoon salt1/2 cup of sour cream2 tablespoons lemon zest1/2 cup chopped nuts1 cup fresh or frozen blueberries

Glaze:1/2 cup of powdered sugar3 tablespoons lemon juice

Beat butter, sugar, lemon juice and eggs.Stir in dry ingredients that have beenstirred together in a separate bowl. Addsour cream. Stir until mixed. Add nuts andlemon zest. Fold in blueberries. Pour into 3small mini loaf pans that have beengreased and floured. Bake at 350 degreesfor 35 minutes.

Cool for 1 hour on cooling racks. Removefrom the pans. Mix 1/2 cup of powderedsugar with enough lemon juice to makeglaze. Glaze and top with more lemon zest.


Lemon BlueberryBread



Lemon Blueberry Bread


Cranberry-Cheese Bread

2 cups all purpose flour1 cup sugar2 teaspoons baking powder1/2 teaspoon salt2 teaspoons grated orange peel2 tablespoons shorteningJuice of 1 orange plus enough water to

make 3/4 cup1 egg, beaten1 1/2 cups shredded cheddar cheese1 cup fresh or frozen thawed cranberries3/4 cup chopped walnuts

Preheat oven to 350 degrees. Grease aloaf pan. In bowl combine flour, sugar, bakingpowder, salt, orange peel. Cut in shortening,add juice and water mix, egg and cheese,then cranberries and walnuts. Blendthoroughly. Turn into pan, level top.

Bake 60 minutes or until toothpickinserted into center comes out clean. Cool10 minutes. Turn onto rack to coolcompletely. Wrap. For best results, let standat least 8 hours before slicing. Makes 1 loaf.

PPAATT MMOOOORREEBBEENNTTOONN

Mini Cream Cheese Rolls

2 8-ounce cans refrigerated crescentrolls

6 ounces cream cheese, softened2 tablespoons sugar1 teaspoon lemon juice1 cup sifted powder sugar2 tablespoons milk1 teaspoon vanilla flavoring

Preheat oven to 375 degrees. Unrollcrescent rolls and separate each doughportion along center perforation to formeight rectangles; press diagonal perforationsto seal. Stir together cream cheese, sugarand lemon juice; spread mixture evenly overone side of each rectangle; roll up jellyrollfashion, starting at long end. Gently cut eachlog into 6 1-inch thick slices, using a serratedknife. Place rolls in a lightly greased 9x13-inch baking pan. Bake at 375 for 15 minutesor until light browned. Meanwhile, combinepowdered sugar, milk and vanilla. Drizzleover warm rolls. Yield: 4 dozen mini rolls.

DDIIXXIIEE TTEERRRRYYGGOORREEVVIILLLLEE

Monkey Bread Muffins

12-ounce can biscuits (10 in a can)3 tablespoons maple syrup1/4 cup (1/2 stick) butter, melted2/3 cup sugar1 tablespoon ground cinnamon1/2 cup finely chopped pecans

Preheat oven to 375 degrees. Placecupcake liners in a 12-cup muffin pan. Withkitchen shears cut each biscuit into 4 pieces,set aside. In a small bowl, combine themaple syrup and melted butter, in a separatebowl, mix the sugar, cinnamon and pecans.Dip each biscuit piece into the maple buttermixture, then roll in the sugar mixture. Place3 or 4 coated pieces in each muffin cup,pressing down to compact. Bake the muffinsfor 15 to 17 minutes. Allow to cool in the panfor 5 minutes before removing to wire racks.Serve warm.


Pineapple Upside-Down Muffins

1 package yellow cake mix1/3 cup melted butter2/3 cup brown sugar20 ounces can crushed pineapple in

juice

Mix cake mix according to package. Injumbo muffin tins, place jumbo muffin cups.Drip 1 tablespoon of melted butter into eachcup, 1 heaping tablespoon of brown sugar ineach cup, add pineapple, then pour batterinto cups until 3/4 full. Bake at 350 degreesfor 20 to 25 minutes.


Pita Bread

1 tablespoon yeast2 cups warm water1 tablespoon honey2 teaspoons salt6 cups all-purpose flour

Dissolve yeast in the water,stir in honey. Add salt and flourone cut at a time. Stir until youcan’t mix the dough any more.Turn dough onto a lightly-floured countertop. Knead for10 minutes. Place dough in abuttered bowl, turn to coat allsides and cover with a dampcloth. Let the dough rise fortwo hours. Punch it down andshape into 10 balls. Let theballs rest for 15 minutes, thenshape them into seven-inchrounds. Preheat oven to 450degrees and bake 10 minutes.Wrap pita bread in a clothnapkin. Serve.


Snicker Surprise

1 tube (8 ounces)refrigerated crescent rolls

8 fun-size Snickers candybars, halved

1/4 cup cream cheesefrosting

Separate crescent doughinto eight triangles; cut each inhalf, forming two triangles.Place a candy bar half on eachtriangle. Fold dough over candyand pinch corners together toseal. Place on an ungreasedbaking sheet.

Bake at 375 degrees for 15 to18 minutes or until golden.Remove to a wire rack. Cut asmall hole in the corner of a re-sealable plastic bag. Fill bagwith frosting; pipe over rolls.


Spicy PumpkinPancakes

Syrup:1 cup maple flavored syrup1 tablespoon butter1/4 cup chopped pecansPancake:2 1/2 cups Bisquick2 tablespoons sugar1/4 teaspoon cinnamon1 teaspoon nutmeg1/4 teaspoon ginger1 1/4 cups milk1/3 cup canned pumpkin

(not pie mix)1/4 cup oil2 eggs

Heat syrup and butter untilmelted, stirring constantly.Remove from heat. Stir inpecans. Mix all the pancakeitems. Oil griddle or pan. Cookuntil edges are dry. Cook otherside until golden brown. Servewith cinnamon syrup andwhipped cream, if desired.


Sweet Biscuit Wreath

1 can Grands biscuits2 teaspoons cinnamon1/2 cup sugar1 tablespoon pumpkin pie

spiceRaw sugar1 egg, beaten1 /4 cup maple syrup1 cup powdered sugar

Combine sugar, cinnamonand pumpkin pie spice in smallbowl. Dredge each biscuit inthe spice mixture. Roll out andcut with a cookie cutter. Layercutouts to form a wreath.Brush with egg wash to causecutouts to stick to one another.Sprinkle with raw sugar.

Bake at 350 degrees for 15minutes.

Glaze with the following:1 /4 cup maple syrup1 cup powdered sugar

Wisk together and brushover baked wreath.


World’s Best ItalianSausage Bread

3 loaves frozen bread dough2 pounds mild Jimmy Dean

sausage1 medium sweet onion1/2 cup diced mushrooms1 medium green pepper1 cup black olives1 teaspoon oregano2 cups shredded cheddar

cheese1 cup shredded mozzarella

cheese1/2 cup diced green onions6 tablespoons parmesan

cheese3 large eggs1 cup flour

Lay out bread doughapproximately one hour tothaw. Put sausage in largeskillet, on medium heat. Whensausage is almost done, addgreen pepper, green onion,sweet onion and mushrooms.Cook on medium heat, stirringoften. When done, drain grease.Combine all cheese in mixingbowl and set aside. With arolling pin, flatten one breaddough to approximately 11x14inches. Lightly flour dough andlay on cookie sheet. Useapproximately 1/3 of sausageand lay in center of breaddough. Spread out sausage tofour inches wide in center. Topsausage with cheese mixtureand add 1/3 of black olives.Begin to close bread dough bytaking one side of length andfolding over the entire mixture.Then take the other side anddo the same, making sure toseal the dough. Pinch sidesunder loaf and trim extradough off at the ends. Whip 3eggs and brush over entire loaf,using 1/3 of eggs. With ovenset at 375 degrees, bakeapproximately 15-20 minutes,or until golden brown. Removeand let cool for 5-10 minutesbefore serving. Cut into 4 inchsections and fill serving tray forguest. Repeat recipe with other2 loaves for the same outcome.Serves 6-8 people.

DDOONN FFAALLKKNNOORREENNEERRGGYY


Monkey Bread Muffins


Cheesy Onion Rolls2 packages yeast, dissolved in 1/2 cup warm water1/2 cup sugar1 cup warm milk1/2 cup very soft butter (not melted)1 1/2 teaspoons salt2 eggs6 + cups flour2 cups shredded cheese blend1/2 cup chopped onion1/4 cup finely chopped chives (optional)1 1/2 teaspoons garlic powder4 tablespoons mayonnaise

In large bowl combine yeast, sugar, milk, butter, salt,eggs and 3 cups flour. Beat for 3 minutes until smooth.Add remaining flour and mix until smooth and elastic andcan be kneaded. Knead by hand about 2 minutes andplace in bowl to rest and rise until doubled.

In a bowl combine cheese, onions, chives and garlicpowder. Divide dough in half and roll to about 15x12inches, spread with half the mayonnaise and sprinkle withhalf the cheese mixture. Roll up and slice into 12 rolls, place on greased baking sheet and let rise untildoubled; repeat with remaining dough.

Bake in preheated 375 degree oven for about 25minutes or until golden brown.



Amy Oxford came up with her winning recipe for Peanut Butter Bacon Cookiesafter attending a party and tasting a unique cookie. She said she knew there wassomething unique in them but the host told her it was a secret family recipe. Afterdoing some research she said she found a variation of the recipe, tinkered with it, andcame up with her own version.

“The nuts and the bacon give it a smoky, salty taste,” Oxford said.She said her family used to own a tea room and cooking is a family tradition.“We’re cooks from a long way back,” she said.Oxford has competed in the Holiday Recipe contest in the past and enjoys

competing and trying out all the recipes when the book comes out.“It’s just a lot of fin to come and see all the different recipes and the variation of

things and getting a sample at the end,” she said. “You always meet new people andthere are faces that come back year after year and we pick up where we left off theyear before with talking.”

Peanut Butter Bacon Cookies wins the ccooookkiiee category

See the recipe on PPaaggee 1100

Butter Cookies

1 cup butter1 cup vegetable oil1 cup sugar1 cup powdered sugar2 eggs1 teaspoon vanilla1 teaspoon almond extract4 cups flour1 teaspoon baking soda1 teaspoon cream of tartar

Cream together butter, oil, sugar andpowdered sugar. Then add eggs, vanilla,almond extract, and dry ingredients. Shape 1teaspoon dough in a ball and roll in powderedsugar. Press slightly with bottom of glass orfork to flatten. Bake 12 minutes at 375 degrees.Let cool slightly before removing from pan.

BBRREENNDDAA RRIIDDGGEEWWAAYYPPIINNCCKKNNEEYYVVIILLLLEE

Cherry Winks

2 1/4 cups sifted flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt3/4 cup soft butter or margarine1 cup sugar2 eggs2 tablespoons milk1 teaspoon vanilla flavoring1 cup chopped nuts1 cup finely cut, pitted dates1/3 cup finely cut maraschino cherries2/3 cup corn flake crumbs18 maraschino cherries, cut in quarters

Sift together flour, baking powder, bakingsoda and salt. Blend butter and sugar, addeggs and beat well. Stir in milk and vanilla. Addsifted dry ingredients together with nuts, datesand cut cherries; mix well. Crush corn flakesinto fine crumbs. Shape dough into balls, usingone level tablespoon dough for each. Roll ballsin corn flake crumbs; place on greased bakingsheets. Top each cookie with 1/4 maraschinocherry. Bake in 375 preheated oven, about 12minutes, or until lightly browned. Yield: About 6dozen cookies, 2 inches in diameter.


ALAN

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Friday, November 19, 2010 The Southern Illinoisan Holiday Cookbook

Yougotta trythese

Chewy Coconut Cookies

1 1/4 cups all purpose flour1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup butter1/2 cup brown sugar1/2 cup white sugar1 egg1/2 teaspoon vanilla or coconut

extract1 1/3 cup shredded coconut6 ounces milk chocolate 1 teaspoon of Crisco

Combine flour, soda and salt. Setaside. Cream butter and sugars, beatin egg and extract. Stir in flourmixture and then coconut.

Drop 3 inches apart on cookiesheet. Bake 8 to 10 minutes. Cool onwire rack.

Melt milk chocolate and Crisco inmicrowave on half power untilsmooth. Drizzle over cookies with afork.

Let glaze set up and store inairtight container.


Chocolate MexicanWedding Cakes

3/4 cup brown sugar, packed3/4 cup butter, softened3 1-ounce squares unsweetened

chocolate, melted1 teaspoon vanilla2 cups flour1/2 teaspoon salt1 cup nuts, finely choppedpowdered sugar, for rolling

Preheat oven to 350 degrees.Combine sugar and butter. Beat untilsmooth. Add melted chocolate. Beatuntil well mixed. Fold in flour, vanillaand salt. Add chopped nuts. Roll into1-inch balls. Bake 2 inches apart, onparchment lined baking sheet, for 8 to 10 minutes. Let sit 5 minutes.Remove to rack. When cool, roll inpowdered sugar or cocoa powder.Roll twice in powdered sugar ifdesired.

JJAANN AALLLLEENNMMAAKKAANNDDAA

ccooookkiieess 1 cup all-natural chunkyor smooth peanutbutter

1 cup sugar (1/2 cupbrown sugar and 1/2cup granulated sugar)

1 egg1 teaspoon baking sodaAbout 6 slices of bacon,

cooked, cooled anddiced

In a skillet over mediumhigh heat, fry up bacon

until cooked through andlet cool on paper towelsuntil cool enough to dice.Dice up and set aside.Preheat oven to 350degrees. Grease a bakingsheet with butter and setaside. In a mixer combinepeanut butter and sugarsuntil well combined, about2 minutes. Add egg andbaking soda and mix foranother 2 minutes. Fold incooked bacon. Roll intolarge walnut sized balls

and createa criss-crosspattern witha fork. Ifyou’d like,roll the dough balls ingranulated sugar beforemaking the criss-crosspattern. Bake for 10minutes, until lightlybrowned. Cool on a bakingsheet for five minutes.


Peanut Butter Bacon Cookies

Oxford

Chocolate and Coffee and Toffee Cookies

1 cup butter1 cup sugar3/4 cup light brown sugar1 tablespoon corn syrup1 teaspoon vanilla extract2 large eggs1 3/4 cups all purpose flour2 teaspoons baking powder1 teaspoon baking soda2 teaspoons kosher salt1 1/2 cups of a mix of semi-sweet chocolate

chips and toffee bits1 1/2 cups of regular Lays potato chips (crushed)1 tablespoon fresh coffee grounds

In a stand mixer with the paddle attachment, creambutter, sugars and corn syrup on medium high for 2 to3 minutes until fluffy and pale yellow in color. Scrapedown the sides of the mixing bowl with a spatula.

On a lower speed, add eggs and vanilla toincorporate. Increase mixing speed to medium-highand start a timer for 10 minutes. During this time thesugar granules will fully dissolve, the mixture willbecome an almost pale white color and your creamedmixture will double in size.

When time is up, on a lower speed, add the flour,baking powder, baking soda, and salt. Mix 45 to 60seconds just until your dough comes together and allremnants of dry ingredients have incorporated. Do not

walk away from your mixer during this time or you willrisk over mixing the dough. Scrape down the sides ofthe mixing bowl with a spatula.

On same low speed, add in the hodgepodge ofchocolate chips and toffee bits and mix for 30 to 45seconds until they evenly mix into the dough. Add inthe crushed potato chips and coffee grounds, paddlingagain on low speed until they are just incorporated.This last step can also be done with a spatula.

Wrap scooped cookie dough tightly with plasticwrap and refrigerate for a minimum of 1 hour or up to 1week. Don’t bake your cookies from room temperatureor they will not hold their shape. Using a large cookiescoop, portion chilled cookie dough onto a parchmentlined sheetpan. Heat the conventional oven to 400degrees (350 degrees in a convection oven). When theoven reads 400 degrees, arrange your chilled cookiedough balls on a parchment or silpat-lined sheetpan aminimum of 4 inches apart in any direction.

Bake 9 to 11 minutes. While in the oven, the cookieswill puff, crackle and spread. At 9 minutes the cookiesshould be browned on the edges and just beginning tobrown towards the center. Leave the cookies in theoven for the additional minutes if these colors don’tmatch up and your cookies stills seem pale anddoughy on the surface.

Cool the cookies completely on the sheet pan beforetransferring to a plate or an airtight container or tin forstorage.

At room temperature, cookies will keep fresh 5 days.In the freezer, cookies will keep fresh 1 month.

FFRRAANN BBEECCQQUUEECCAARRBBOONNDDAALLEE

ALAN

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Christmas Maple PecanCookies

3 cups old-fashioned oats1 cup shredded coconut2 2/3 cups flour1 teaspoon salt1 teaspoon cinnamon2 cups light brown sugar1 cup butter1/2 cup maple syrup2 tablespoons light corn syrup2 teaspoons baking soda1/4 cup boiling water1 teaspoon maple or vanilla

extract2 cups chopped toasted pecans

Preheat oven to 300. Positionracks in the upper and lower third ofoven. Mix oats, flour, coconut, salt,cinnamon and brown sugar. Addbutter, maple syrup and corn syrupthat has been heated to melt butter.Combine baking soda & boilingwater, stirring to dissolve. Add tomaple syrup mixture, stirring well.Add maple extract, combine with dryingredients, add pecans. Roll in 1/4cup size balls on baking sheets,three inches apart. Bake 18 to 20minutes. Makes about 2 1/2 dozen.


Gooey Brownies

Brownies:1 box German Chocolate

cake mix1/2 cup butter,

melted and cooled1 egg1 cup chopped nuts

Topping:1 8-ounce package cream

cheese, softened2 eggs1 teaspoon vanilla4 1/2 cups confectioner’s sugar

Preheat oven to 350 degrees. Forbrownies, mix all ingredients andspread in greased 9x13 pan. Fortopping, beat all ingredients andpour over brownie batter. Bake 40minutes, or until cheese toppingturns lightly golden. Do notoverbake. Remove from oven andcool before cutting into bars.Topping will remain gooey.


Church Window Cookies

1/2 cup margarine12 ounces chocolate chips,

semi-sweet1 (10 ounces) package colored

mini marshmallows7 ounces coconut

This works best with the coloredmarshmallows. If you can’t findthem you can use the white.

Melt margarine and chips. Removefrom heat. Add marshmallows andcoconut. Form into 2 rolls. Roll eachroll up on wax paper. Refrigerateovernight. Slice into 1/4 to 1/2 inchslices.


Chunky Chocolate Gobs

3/4 cup unsalted butter,softened

1/3 cup butter-flavoredshortening

1 cup granulated sugar2/3 cup firmly packed dark

brown sugar2 large eggs2 teaspoon vanilla extract2 cups all-purpose flour2/3 cup unsweetened cocoa1 teaspoon baking soda1/4 teaspoon salt2 cups cream-filled chocolate

sandwich cookies, coarselychopped (16 cookies)

3 (1.75 ounces) Mounds bars,chilled and chopped

1 to 2 cups semisweet chocolatemorsels

Beat butter and shortening atmedium speed with an electricmixer until creamy; gradually addsugars, beating until light and fluffy.And eggs and vanilla, beating untilblended. Combine flour and next 3ingredients: gradually add to buttermixture, beating until blended. Stir incookies, candy bars, and desiredamount of chocolate morsels. Chilldough 30 minutes. Drop dough by1/4 cupfuls 2 inches apart ontobaking sheets lined with parchmentpaper. Bake at 350 degrees for 10 to12 minutes or until barely set. Coolon baking sheets 10 minutes.Transfer to wire racks to coolcompletely. Yield about 2 1/2 dozen.

SSHHEERRRRYY RREEUUTTEERRPPIINNCCKKNNEEYYVVIILLLLEE

Crispie Treats

1 package chocolate or whitealmond bark

1/2 cup peanut butter4 cups rice crispies2 cups miniature marshmallows

Microwave almond bark andpeanut butter for 1-2 minutes.Remove and stir until smooth. Add inrice crispies and marshmallows. Stir,will be thick. Use wooden spoon toput in 9x13 pan. Smooth out evenly.Score treats. Can chill in refrigeratoror leave out.


Oreo Bon Bons

1 small package Oreos, crushed1 8 ounce package cream cheese1 12 ounce package white

chocolate chips

Mix Oreos and cream cheesetogether, with blender or mixer. Rollinto balls, then chill 1 hour. Meltwhite chocolate, then dip balls intothe melted chocolate. Allow toharden on waxed paper. Makes 25.


Edith’s Pineapple Drop Cookies

3/4 cup butter1 teaspoon salt1 teaspoon vanilla1 cup brown sugar1 egg beaten2 cups all purpose flour2 1/2 teaspoons baking powder1 cup quick oats1 cup nuts1 cup crushed pineapple

with juice

Mix butter, salt, vanilla, and brownsugar until creamy. Add beaten egg.Slowly mix flour, oats, baking powderinto creamy mix. Hand stir inpineapple with juice and nuts toprevent breaking pineapple. Drop byteaspoonfuls onto a greased cookiesheet. Bake 15 to 18 min at 350degrees.


Potato Flake Cookies

2 sticks butter, roomtemperature

1 cup sugar1 cup light brown sugar1 egg1/2 teaspoon salt2 teaspoons vanilla extract1 teaspoon baking powder2 cups all-purpose flour1 1/2 cups Idahoan potato flakes

Preheat oven to 350 degrees. In amedium bowl, mix together butter,sugar, brown sugar, egg, salt, vanillaextract, baking powder, flour andpotato flakes. Don’t over mix, as thiswill cause the cookies to be very flat.Take a tablespoon of mixture and rollinto ball. Dip and coat in sugar.Flatten onto an ungreased cookiesheet. Bake 10 to 12 minutes or untilgolden brown. Let cool and enjoy.

AAMMAANNDDAA SSMMIITTHHJJOONNEESSBBOORROO

Payday Cookie Bar

1 box yellow cake mix1/3 cup butter1 egg3 cups miniature marshmallows

Mix together and pat into 9x13inch greased pan. Bake at 350degrees for 12 to 15 minutes. Spread3 cups miniature marshmallows oncake mixture as soon as it comesout of the oven.

2/3 cup corn syrup1/4 cup butter12 ounces peanut butter chips2 teaspoons vanilla

Combine in saucepan and heatuntil smooth. When chips aremelted, add 2 cups Rice Krispies and2 cups salted peanuts. Mix well andspread over cooled marshmallows.Cool and cut into squares.


Pumpkin Polka Dots

1 1/4 cup Splenda1/2 stick butter or margarine

(softened)3 tablespoons light molasses1 cup canned pumpkin1 egg1 1/2 cups all purpose flour1 1/2 teaspoons vanilla1 teaspoon baking powder1 1/4 teaspoons ground

cinnamon1/2 teaspoon nutmeg1/2 teaspoon ground ginger1/2 teaspoon baking soda1/4 teaspoon salt1 cup mini semi-sweet chocolate

chips or raisins or cranberries

Beat Splenda, butter andmolasses until well combined. Mix inpumpkin, egg and vanilla untilblended. Gradually stir in flour,baking powder, spices, baking sodaand salt until well blended. Stir inchocolate chips/raisins/cranberries.

Drop by teaspoons onto bakingsheet sprayed with nonstick cookingspray. Bake in preheated 350 degreeoven 11 to 13 minutes. Remove frombaking sheet and place on coolingrack. Store at room in an airtightcontainer for up to one week.


Pumpkin Cookies

1 cup granulated sugar1 cup margarine1 cup canned pumpkin2 cups flour1 teaspoon baking powder1 teaspoon baking soda1 egg1 cup chopped dates1/2 cup chopped nuts1 teaspoon vanilla2 cups powdered sugar4 tablespoons margarine,

softenedOrange juice

Mix all ingredients together anddrop from spoon onto greasedcookie sheet.

Bake at 350 degrees, 10 to 15minutes.

Cool and frost with 2 cupspowdered sugar, 4 tablespoonsmargarine, softened and orangejuice, to make mixture spreadable

Yields: Approximately 60 cookiesLLAAUURRAA EEBBEERRSSOOHHLL

HHEERRRRIINN


Snapping Turtles

6 tablespoons butter or margarine1/2 cup shortening2/3 cup packed brown sugar1 egg1 teaspoon vanilla1 1/2 cup all-purpose flour1/2 teaspoon baking soda1/2 teaspoon baking powderPecan halvesSssorted candy1 16-ounce package semi-sweet

chocolate pieces

In a large mixing bowl, beat butter ormargarine and shortening with electric mixeron medium speed for 30 seconds. Add brownsugar and beat until fuffy. Add egg and vanilla.Beat well. Stir together flour, baking soda,baking powder and salt. Gradually add flourmixture to butter mixture, beating well. Coverand chill in refrigerator about 1 hour. Turn ovento 325 degrees. Shape dough into 1 inch balls.Press a peanut M & M into each ball and makea turtle. For feet, arrange on ungreased cookiesheets groups of 4 pecan halves so their endstouch; space groups 2 inches apart. Put a ballof candy-stuffed dough atop each group ofpecan halves. Bake for 15 minutes. Let cool oncookies sheets. With a pancake turner, liftcookies onto a cooling rack to finish cooling. Ina sauce pan, melt semisweet chocolate pieces.Spread atop the cookies. Store in refrigerator.


Raisin Crunch Cookies

1/2 cup butter1/2 cup granulated sugar3/4 cup brown sugar1 egg1 1/4 cup flour1/2 cup quick oats1 cup raisin bran cereal1 teaspoon baking powder1 teaspoon baking soda1 1/4 cup coconut1/2 cup raisins1 teaspoon vanillaChopped nuts, if desired

Preheat oven to 350 degrees. Mix flour,baking powder, baking soda and oats; setaside. Beat butter and sugars until fluffy. Addegg and vanilla; mix well. Gradually add flourmixture, beating well. Add cereal, coconut andraisins. Stir until well blended. Dropteaspoonfuls, two inches apart, ontoungreased baking sheet. Bake 14 to 16minutes, until lightly browned. Cool fourminutes. Remove to rack.


Santa’s Surprises

2 sticks butter (softened)1 cup creamy peanut butter1 cup light brown sugar1 cup sugar2 eggs1 teaspoon vanilla3 1/2 cups all purpose flour (sifted)1 teaspoon baking soda1/2 teaspoon salt1 bag Snickers miniaturesChocolate for drizzling

Combine the butter, peanut butter, andsugars using a mixer on a medium to lowspeed until light and fluffy. Slowly add eggsand vanilla until thoroughly combined. Thenmix in flour, baking soda and salt. Cover andchill dough for 2 to 3 hours. Unwrap allSnickers. Remove dough from refrigerator.Divide into 1 tablespoon pieces and flatten.Place a Snickers miniatures in the center ofeach piece of dough. Form the dough into aball around each Snickers. Place on a greasedcookie sheet and bake at 325 degrees for 10 to12 minutes. Let cookies cool on baking rack orwax paper. Drizzle melted chocolate over thetop of each cookie.


Sugar Plums

1/2 cup dried cherries1/2 cup dried apricots1/2 cup white chocolate chips1/2 cup walnuts1 tablespoon orange juiceGranulated sugar

In food processor, pulse cherries, apricots,white chocolate chips, and nuts to chopcoarsely. Add 1 tablespoon orange juice andpulse until mixture holds together. Roll intoballs and roll in granulated sugar. Makes 36Sugar Plums


Southern Snowflakes

1 box vanilla wafer cookies, crushed3 tablespoons orange marmalade5 tablespoons white corn syrup2 tablespoons orange juice concentrateCoconut

Mix together crushed wafer cookies, orangemarmalade, corn syrup and orange juiceconcentrate.

Roll into small balls and roll in coconut.LLAAUURRAA EEBBEERRSSOOHHLL

HHEERRRRIINN

Traveling Cookies

1/2 cup sweet butter3/4 cup granulated sugar1 whole egg plus 1 egg yolk1 2/3 cups all-purpose flour1/2 teaspoon baking soda1/2 cup chopped walnuts1/2 cup raisins, optional1/2 teaspoon nutmegSugar and cinnamon mixture: 1/2 cup

sugar and 1 teaspoon cinnamon

Cream butter and sugar. Beat in egg and eggyolk. Sift flour with baking soda andnutmeg,mix into batter. Fold in nuts andraisins, if using. Drop from a teaspoon twoinches apart on a buttered cookie sheet.Sprinkle with a mixture of cinnamon andsugar. Bake in preheated 375 oven for 10 to 12minutes. Yield: About 5 dozen.


Toffee Saltines

Saltine Crackers 1 cup oleo1 cup firmly packed brown sugar2 teaspoons vanilla extractLarge bag of chocolate chipsChopped nuts

Line a cookie sheet with aluminum foil andspray with Pam. Melt 1 cup oleo in a saucepan.Add 1 cup firmly packed brown sugar. Heat to arolling boil and then cook about 3 minutesstirring constantly. Remove from heat and add

6 cups all purpose flour1 1/2 cups shortening3 cups brown sugar5 eggs1 teaspoon vanilla2 teaspoon baking soda

dissolved in 1 cup hot water

2 teaspoon cinnamon1 teaspoon allspice1/2 teaspoon cloves1/2 teaspoon salt2 cups chopped walnuts2 cups chopped dates

Rocks

Sift flour, cinnamon, allspice, cloves and salt together and set aside.In a large bowl mix with an electric mixer at medium speed,

shortening, brown sugar, vanilla and eggs until smooth and fluffy. Addbaking soda mixture.

With a wooden spoon, stir in flour mixture.Then add nuts anddates.Preheat oven to 375 degree. Drop by heaping teaspoon on greasedcookie sheets. Bake for 12 minutes.

Makes over 6 dozenThis recipe was made by my mother and her mother and I am 66 years

old. My family has always made them at Christmas. The name does notsound like Christmas, as a matter of fact a rock is not something younormally would want to eat. In this case, it is an exception.

SSHHEERRRRYY SSTTEEWWAARRTTMMAARRIIOONN

ALAN ROGERS / THE SOUTHERNRocks

The Southern Illinoisan Holiday Cookbook Friday, November 19, 2010 Page 1133

2 teaspoons vanilla extract. Pour over crackers and place in a 350 degree oven for 10 to 15 minutes or until the caramel mixture begins to bubble.

Remove from oven. Pour 1 large bag of chocolate chips on top of the caramelmixture. Allow to melt and then spread evenly over all. Sprinkle with chopped nuts.Let cool.

MMAARRIILLYYNN WWHHIITTEEMMEETTRROOPPOOLLIISS

Orange Oatmeal Cookies

1 cup shortening2 cups brown sugar2 eggs2 tablespoons orange rine3 tablespoons orange juice2 cups flour1 teaspoon baking soda3/4 teaspoon salt2 cups rolled oats, uncooked1/2 cup nut meats

Cream shortening and shortening. Beat in eggs. Addorange rine and juice. Sift together flour, baking sodaand salt. Add to creamed mixture. Add rolled oats andnuts; mix until blended. Drop by teaspoons on greasedbaking sheet. Bake at 350 degrees for 10 to 12 minutes.

MMAARRTTHHAA FFRREEEEMMAANNPPIINNCCKKNNEEYYVVIILLLLEE

Unbelievable Chocolate Chip Cookies

2 1/4 cups flour1 teaspoon baking soda1 cup margarine, softened1/4 cup sugar3/4 cup brown sugar, packed

Combine flour and baking soda. Set aside. Combine margarine, sugars, vanilla andpudding mix in a large bowl. Beat until smooth and creamy. Beat in the eggs. Graduallyadd flour mixture. Stir in chocolate chips. Drop by heaping teaspoonfuls about 2 inchesapart on ungreased cookie sheet. Bake 9 to 9 1/2 minutes at 375 degrees until cookiesare turning golden. Yields about 4 dozen cookies.


Zucchini Cookies

2 cups all purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon salt1/2 cup (1 stick) butter, softened1 cup granulated sugar

Preheat oven to 350 degrees, grease 2 nonstick baking sheets. Combine flour, bakingsoda, cinnamon and salt in a medium bowl. Combine butter and sugar in a large bowland beat with a mixer at medium-high speed until light and fluffly. Add egg, beat well.

Gradually add flour mixture, beat until smooth. The dough will be stiff. Stir inremaining ingredients.

Drop by heaping teaspoon 2 inches apart onto baking sheets.Bake 13 to 15 minutes until light brown. Do not overbake. Place baking sheets on wire

racks to cool 2 minutes. Remove cookies and cool completely on wire racks. Makesabout 4 dozen cookies.


wins the ddeesssseerrttss category

Apple-Pecan Cheesecake

1 1/2 cups Honey Maid graham cracker crumbs

1 cup (1/2 stick) butter, melted2 tablespoons brown sugar4 packages (8-ounces each) Philadelphia

Cream Cheese softened1 1/2 cups packed brown sugar, divided1 teaspoon vanilla1 cup Breakstones or Knudsen Sour Cream4 eggs3 apples, peeled, chopped3/4 cup Planters chopped pecans1 teaspoon ground cinnamon

Heat oven to 325 degrees. Line 13 X 9 inchbaking pan with foil, with ends of foil extendingover sides of pan. Mix graham crumbs, butter, and2 tablespoons brown sugar; press onto bottom ofprepared pan.

Beat cream cheese, 1 cup brown sugar and thevanilla in large bowl with electric mixer until wellblended. Add sour cream; mix well. Add eggs, oneat a time, mixing on low speed after each additionjust until blended. Pour over crust. Mix remaining1/2 cup brown sugar, the apples, pecans andcinnamon; spoon evenly over cheesecake batter.

Bake 55 minutes or until center is almost set.Cool completely. Refrigerate 4 hours. Use foilhandles to lift cheescake from pan before cuttingto serve.

LLAACCII PPOOCCHHIIEEWWEESSTT FFRRAANNKKFFOORRTT

Banana Nut Bars

1 cup butter1/2 cup water1 1/2 cups sugar1/2 cup brown sugar1 cup mashed ripe bananas or 2 medium1/2 cup buttermilk2 eggs1 teaspoon vanilla2 cups all purpose flour1 teaspoon baking soda1/2 cup chopped pecans or walnuts

Frosting:1 8 ounce package cream cheese, softened1/2 cup butter, softened1 teaspoon vanilla3 1/2 cups powdered sugar

In a small saucepan, bring butter and water to aboil. Remove from heat and set aside. In largebowl, beat the sugar, bananas, buttermilk, eggsand vanilla until well blended.

Combine flour and baking soda; gradually add tosugar mixture. Beat in butter mixture until wellblended. Stir in nuts.

Pour into a greased 15x10x1 inch baking pan.Bake at 350 degrees for 18 to 22 minutes. Cool ona wire rack.

For frosting, in a large bowl beat cream cheeseand butter until light and fluffy. Beat in vanilla.Gradually add powdered sugar until smooth.Spread over bars. Store in refrigerator.


EEvvaa’’ss TTuurrttllee CChheeeessee CCaakkee

and theBY STEPHEN RICKERLTHE SOUTHERN

Dorothy Stone’s winningdessert that took the grandprize in the Holiday Recipecontest was inspired withthe help of her sister.

Stone said she and hersisters have been bakingsince they were children in4-H.

Stone said her winningrecipe Eva’s Turtle Cheese

Cake is a recipe she made forher sister Eva.

She said she and her sistersalways liked turtle cheesecakes, but it was a heavierdessert. She said her winningrecipe was adapted to be alighter dessert.

Stone said she enjoyscooking and baking forfamily and often takes dishesto work for her co-workers.

“I’m called the cake lady atwork,” she joked.

For winningthe grand prize,Stone wasawarded aKitchen Aidstand mixer.

“I’m going totell you I cried,”she said. “I wasreally excited because I reallyneeded a new mixer, minehad had it.”

Stone

See the recipe on PPaaggee 1144

1 egg, beaten1 cup grated zucchini1 cup golden raisins1 cup chopped pecans1 cup semisweet chocolate chips

1 teaspoon vanilla3 1/2 ounce package vanilla

instant pudding2 eggs1 package of chocolate chips

GGrraanndd PPrriizzee


Orange Oatmeal Cookies


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Sat 10 am-5 pm • Sun. 1 pm-5 pmwww.distinctiveinteriors.info

Holiday Gift Cards Available • Free Gift Wrapping

Swarovski Crystal, Christopher Radko OrnamentsCamille Beckman Creams & Lotions

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www.PisoniRealEstate.comRichard Pisoni, Broker Work: [email protected] Cell: 618-967-3092

Cook up the Holidays in

a new kitchen!

Let us help you with theselections!

Eva's Turtle Cheese Cake

Crush Oreo’s, add melted butter, press in bottom and about 1 inch up the sides of a 9inch spring form pan. Bake at 350 degrees for 5 minutes and sprinkle crust with 1/3 cupchocolate chips when it is done. Let the chips melt then brush with a pastry brush to coverthe crust with and let cool.

Melt caramels and 1/4 cup of evaporated milk in microwave for about 1 1/2 minutesstirring often. Top crust with pecans then the melted caramel.

Mix cream cheese with milk until well blended, then add the cheese cake mix, stir, thenadd the Cool Whip and mix well. Remove 2 cups mixture and add 1 cup melted chocolatechips and mix well. Pour over caramel layer then top with remaining cheese cake mixture.

Let chill several hours until set. Then top with Cool Whip, pecans, melted chocolate chipsand caramel.

DDOORROOTTHHYY SSTTOONNEEWWEESSTT FFRRAANNKKFFOORRTT

2 cups Oreo cookies, crushed (about22 cookies)

4 tablespoons melted butter1/3 cup chocolate chips1 cup pecans, toasted7 ounces Kraft caramels1/4 cup evaporated milk1 package instant cheese cake mix

1 1/2 cups milk4 ounces cream cheese, softened12 ounces Cool Whip, more for topping1 cup chocolate chips, melted with 3

tablespoons evaporated milkMelted chocolate chips, melted

caramels, cool whip and pecans fordecorating top



Best Apple Cake

3 cups self-rising flour2 cups sugar2 teaspoons cinnamon1 teaspoon vanilla3/4 cup oil2 eggs4 cups apples, diced3/4 cup nuts, chopped

Add first 6 ingredients, beat for 4 minutesat medium speed, before adding nuts andapples. It will be very dry. Mix in nuts andapples, and put in a greased Bundt pan. Bakeat 350 degrees for 1 hour; it will be goldenbrown. Let cool on baking rack before turningover to release cake.


Blueberry Bliss Pie

1 prepared pie crust8-ounce package cream cheese,

softened1 cup powdered sugar1/3 cup milk21-ounce can blueberry pie filling,

divided1 8-ounce tub Cool Whip

Mix cream cheese, powdered sugar andmilk until smooth. Stir in 3 to 4 tablespoonsof Cool Whip. Spread into prepared crust.Spread pie filling on top of cream cheesemixture, reserving 2 to 3 tablespoons forgarnish. Spread Cool Whip on top and dropreserved pie filling on top of Cool Whip.Refrigerate.


Candied Peanuts

1 cup sugar1/2 cup water2 cups raw peanuts

Combine sugar and water in heavysaucepan. Cook over medium heat untilsugar is dissolved. Add peanuts. Cook overmedium heat, stirring constantly until allliquid evaporates, approximately 15 minutes.Spread on greased baking sheet. Bake at 300degrees for 30 minutes, stirring every 10minutes.


Blueberry Bread Pudding

12 slices cinnamon bread, crust removed8-ounce package cream cheese1 cup blueberries12 large eggs1/4 cup granulated sugar2 cups milk1/3 cup maple syrup or honey

Tear bread into small pieces, about 1 inch.Place half into a well-greased 9x13-inchbaking dish. Cut cream cheese into 1-inchcubes and place over bread. Top withblueberries and remaining bread. In a largebowl, beat eggs and sugar. Add milk andsyrup. Mix well. Pour over bread mixture.Cover and chill at least 5 hours or overnight.Remove from refrigerator 30 minutes beforebaking. Preheat oven to 350 degrees. Bakefor 30 minutes, covered. Uncover and bake25 minutes more or until golden brown andcenter is set.

1 cup granulated sugar2 tablespoon cornstarch1 cup water1 cup blueberries1 tablespoon butter

In a medium saucepan, combine sugar andcornstarch; add water. Bring to a boil overmedium heat; boil for three minutes, stirringconstantly. Stir in blueberries, reduce heat.Simmer for 10 minutes or until berries burst.Stir in butter until melted. Serve overpudding.


Bundt Rum Cake

1 cup chopped pecans1 package yellow cake mix1 package vanilla instant pudding4 eggs1/2 cup cold water1/2 cup vegetable oil1/2 cup dark rum

Preheat oven to 350 degrees. Lightly sprayBundt pan with nonstick cooking spray andflour. Sprinkle nuts over bottom of pan. Inlarge bowl, mix together cake mix, vanillapudding, eggs, cold water, vegetable oil,vanilla extract and dark rum. Pour batter overnuts. Bake for one hour. Set aside when doneand let cool. Invert on a serving plate or cakestand and prick holes on top.

Glaze:1/4 cup softened butter1/4 cup water1 cup sugar1/2 cup rum

In a medium bowl, combine butter, waterand sugar. Stir until well mixed. Add rum andmix together. Drizzle the glaze on top ofcooled cake. Garnish with chopped or wholepecan (optional).


Chocolate Crunchies

1/2 cup toasted walnuts or pecans1/2 cup soft raisins1 cup corn flakes1 cup semi-sweet chocolate chips

Chop the nuts fine and toss them into abowl along with the raisins and corn flakes.Melt the chips in the microwave on low poweror in, the top of a double boiler. Pour thechocolate into the bowl and stir until all theingredients are evenly coated. Drop moundsof the mixture into paper petit-four cups oronto a sheet of wax paper, using twoteaspoons of the mixture for each. Chill for atleast an hour before serving. Yield: 24crunchies.


Chocolate Peanut Torte

2 cups vanilla wafer crumbs1/3 cup butter, melted1 cup peanuts, finely chopped, divided8-ounces cream cheese softened1 cup confectioner’s sugar1/2 cup peanut butter4 cups whipped topping, divided3 cups cold milk2 packages (3.9 ounces each) instant

chocolate pudding mix1 milk chocolate candy bar (1.55-ounces)

grated

Combine wafer crumbs, butter and 2/3cup peanuts. Press into an ungreased 13x9x2inch baking dish or pan. Bake at 350 degreesfor 8 to 10 minutes or until lightly browned.Cool and put in freezer until frozen. In amixing bowl beat cream cheese, confectionsugar and peanut butter until smooth. Fold in2 cups of the whipped topping. Spread overfrozen crust. In a mixing bowl, beat milk andpudding mixes on low for 2 minutes. Carefullyspread over cream cheese layer. Cover andrefrigerate for at least 2 hours. Spread theremaining whipped topping over the puddinglayer. Sprinkle with grated chocolate and theremaining peanuts. Refrigerate until servingtime. Yield 16 to 20 servings.

JJUUDDYY KKOORRAANNDDOOMMUURRPPHHYYSSBBOORROO

Chocolate Surprise

1 cup plain flour1 cup pecans1 stick melted butter1 carton Cool Whip1 cup powdered sugar8-ounces cream cheese1 large chocolate instant pudding1 large vanilla instant pudding3 cups milk

Mix first 3 ingredients well and press in10x13 inch pan, cook in 350 degree oven for20 minutes and let cool.

Mix 1 cup cool whip, 1 cup powdered sugarand 8 ounces cream cheese and put on top ofcooled crust.

Mix last three ingredients well and put ontop; put the rest of Cool Whip on top.

DDEEBBOORRAAHH VVAAUUGGHHNNVVIIEENNNNAA

Christmas Rainbow Cake

1 package white cake mix, prepared and cooled

1 small package lime Jell-O1 small package strawberry Jell-O2 8-ounce tubs whipped topping

Divide batter into two bowls. Add a packageof Jell-o to each bowl. Pour into two pans.Bake 25 to 30 minutes. Cool 10 minutes.Remove to wire racks. Cool to roomtemperature. Divide each layer in half makingfour layers. Place green layer on cake plateand frost. Repeat until all layers are stackedand frosted. Frost top and sides with rest oftopping. Chill. Decorate as desired.


Different Lemon Pie

1 cup sugar1 tablespoon butter2 egg yolks1 heaping tablespoon flourjuice and grated rind of 1 lemon1 cup milk

Cream all ingredients. Fold into this mixturethe white of two eggs beaten stiff. Pour intoprepared pie crust and bake at 350 degreesfor 40 minutes. This does not need amerangue.


For the Mousse:1 box Jell-o chocolate

instant pudding1 pinch cayenne pepper1 pinch cinnamon1 Godiva chocolate bar,

shaved

1 cup heavy cream1 cup Baileys liquor

For the Whipped Cream:1 cup heavy cream2 teaspoons Grand

Marnier

Bailey's Mousse with GrandMarnier Whipped Cream

Put the Bailey’s in the freezer for 20 to 30 minutes until wellchilled but not frozen.

Mix pudding mix, cayenne, cinnamon, heavy cream andBaileys in mixing bowl until thick. Spoon into champagneglasses.

Mix heavy cream, 2 tablespoons sugar and Grand Marnieruntil stiff peaks form. Spoon or pipe using a large star tip overmousse. Garnish with shaved chocolate.

VVIIRRGGIILL DDIIEELLWWEESSTT FFRRAANNKKFFOORRTT

Cranberry-Almond Apple Pie

1 cup sugar1/4 cup all-purpose flour3 tablespoons butter, melted1/2 teaspoon ground nutmeg1/8 teaspoon salt6 baking apples, peeled and thinly

sliced1 cup fresh cranberries1 pie shell 9 inch

Topping:1/2 cup packed brown sugar1/3 cup all purpose flour1/2 teaspoon ground cinnamon3 tablespoons butter1/3 cup sliced almonds, toasted

In bowl, combine sugar, flour, butter,nutmeg and salt. Mix well.

Add apples and cranberries and stirgently. Pour into pie shell.

In small bowl, mix the brown sugar,flour and cinnamon, cut in butter untilcrumbly.

Stir in almonds,sprinkle over filling.Bake at 350 degrees for one hour.

HHEELLEENN NNAAPPIIEERRPPIINNCCKKNNEEYYVVIILLLLEE

Cherry Cheese Tart

2 cans crescent rolls2 8 ounce packages cream cheese2 tablespoons lemon juice or

orange juice1 can cherry pie filling 3/4 cup sugar1 egg1/2 cup powdered sugar3 tablespoons milk

Spread crescent rolls in the bottomof tart pan reserving 2 for top. Beatcream cheese and sugar until smooth.Add juice and egg. Pour into tart shell.Top with cherry pie filling. Sliceremaining 2 crescent rolls into strips.Twist and add them to the tart andplace them like spokes on a bicycle.Bake for about 25 minutes or untilcrust is golden. Cool on wire rack.

Mix powdered sugar and milk.Drizzle glaze. Chill for at least 4 hours.


Cranberry Cake

1 package lemon cake mix3 ounces cream cheese, softened3/4 cup milk4 eggs1 1/4 cup ground cranberries1/2 cup ground walnuts1/4 cup sugar

Blend lemon cake mix, creamcheese and milk for 2 minutes. Beateggs for 4 minutes. Fold into cakebatter. Add cranberries, walnuts andsugar. Mix well and pour into greasedand floured 10 inch tube or Bundtpan. Bake at 350 degrees for 1 hour oruntil tests done. Cool 5 minutes inpan. Turn out on cake pan. Dust withconfectioner’s sugar or glaze.

Glaze:2 tablespoons fresh orange juice2 cups powdered sugarfood coloring for holidayswalnuts, ground or pieces

Mix orange juice, sugar and walnuts.Tint with coloring, if desired. Glazecake with extra walnuts.


Creamy Pumpkin Rice Pudding

2/3 cup water1/3 cup uncooked long grain rice3 eggs lightly beaten1 cup milk2/3 cup canned pumpkin1/3 cup packed brown sugar1 teaspoon pumpkin pie spice1 teaspoon vanilla1/4 teaspoon salt1/2 cup dried cranberries or

raisins

Preheat oven to 325 degrees. Insmall saucepan combine water andrice. Bring to boiling, reduce heat.Simmer, covered 15 minutes or untilliquid is absorbed, stirring once. Inmedium bowl combine eggs, milk,pumpkin, brown sugar, pumpkin spice,vanilla, and salt. Stir in rice and 1/2cup cranberries/or raisins. Pourmixture into 1 1/2 quart deep bakingdish. Place dish in baking pan on ovenrack. Pour boiling water into bakingpan until water comes halfway upsides of baking dish.

Bake 30 minutes, stir. Bake 35 minor until outside edges appears set.

Remove dish from oven. Set aside tocool on wire rack.


Crock Pot Triple Chocolate Mess

1 package chocolate cake mix1 pint sour cream1 small package chocolate

pudding mix1 package chocolate chips3/4 cup oil4 eggs1 cup water1 cup nuts, optional

Spray crock pot with non-stickcooking spray. Mix all ingredients andpour into crock pot. Cook on low for 4to 5 hours. Serve with ice cream.


Dutch Crumb Cake

Crumb base:4 cups flour1/2 teaspoon salt1 cup chilled butter, cut in small

pieces1 cup sugar1 cup brown sugar, firmly packed1 1/2 teaspoons cinnamonCooking spray

Topping and cake:6 tablespoons melted butter1/2 teaspoon ground ginger1/2 teaspoon cloves and nutmeg1 teaspoon baking soda1 cup buttermilk1 egg2 teaspoons vanillaPowdered sugar, optional

Preheat oven to 350 degrees. Sprayan 8x12 baking dish with cookingspray. To make crumb base, mix flour,salt and butter, with pastry blendermix until med-fine meal. Add sugarsand cinnamon; stir well. For topping,transfer 4 cups of flour mixture intoanother bowl and add melted butter,mix lightly. Add remaining ingredientsin order given; spread in pan. Sprinkletopping over batter Bake 40-45minutes. Cool and sprinkle withpowdered sugar. Serves 12-15.


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Page 1166 Friday, November 19, 2010 The Southern Illinoisan Holiday Cookbook


Fluffy Pumpkin Angel Cake

1 package 1-step angel food cake mix1/2 cup canned pumpkin2 teaspoons ground cinnamon1 teaspoon ground ginger1/2 teaspoon ground cloves1/2 5.2-ounce package whipped

topping mix1/4 cup canned pumpkin

Preheat oven to 350 degrees. Prepare cakemix as directed except remove 1 cup of cakebatter. Fold in 1/2 cup pumpkin and spices.Fold the pumpkin batter mixture into cakebatter. Bake and cool as directed. Preparetopping mix as directed on package. Fold in1/4 cup pumpkin. Split cake to make 3 layers.Fill layers with about 1 cup whipped topping.Frost cake with remaining topping mixture.Sprinkle with nutmeg. Refrigerate anyremaining torte.


Frozen Strawberry Dessert

1 cup flour1/4 cup brown sugar1/2 cup chopped nuts (pecans)1/2 cup butter, melted2 egg whites1 cup sugar or Splenda10-ounce package frozen strawberries,

slightly thawed or 2 cups fresh sliced strawberries

2 teaspoons lemon juice1 8 ounce container Cool Whip

In large bowl mix until crumbly the firstfour ingredients. Spread evenly in bottom of13x9 inch pan and bake at 350 degrees for 10minutes. Stir, reserving 1/3 cup of bakedcrumbs, then pat rest of crumbs into bottomof pan and bake for 7 more minutes. Beattogether the next four ingredients for 12minutes at high speed until stiff peaks form.Fold in 8 ounce container of Cool Whip.Spoon this mixture over crust, sprinkle topwith reserved crumbs. Freeze overnight.

HHEELLEENN TTOOWWNNLLEEYYEEWWIINNGG

Easy Fruit Cake

1 can sweetened condensed milk1 cup chopped walnuts3 cups shredded coconut2 cups chopped, uncooked dates1/4 pound candied cherries

Blend the ingredients well. Pack in abuttered loaf pan. Bake at preheated 375degrees until light brown, about 30 minutes.Remove from pan; cool completely beforecutting. Or, store in refrigerator, tightlywrapped in foil, for several days up to a fewweeks, for additional taste.


Fuddy Nutty Buddy Fudge

1 cup of creamy peanut butter1 pound easy Velveeta cheese, cut into

cubes1/2 stick of butter1 cup finely crushed potato chips1 cup finely crushed pretzels1/2 cup white chocolate chips1 cup nuts (optional)2 boxes (16-ounces) confectioners’ sugar

Lightly spray the bottom of a 9x12 inchsquare pan with non-stick butter spray. In amedium saucepan, melt cheese and buttertogether over medium heat. Add peanutbutter and stir until smooth. Remove fromheat and add vanilla extract, nuts, potatochips, pretzels and white chocolate chips. In alarge bowl, add 2 boxes of sugar and pourcheese mixture over sugar. Stir until mixedtogether. This fudge will be thick. Using yourhands, remove fudge from bowl and pressevenly and firm into the pan. Place inrefrigerator for 3 to 5 hours, or until firm. Cutinto squares and serve.


German Chocolate Cake Trifle

1 box german chocolate cake mix6 eggs1/2 cup oil12-ounce can evaporated milk1 1/2 cups sugar4 tablespoons (1/2 stick) unsalted

butter1 bag sweetened coconut flakes1 cup chopped walnuts

Bake cake mix as directed with 3 eggs and1/2 cup oil. Once baked set aside and letcool. In sauce pan mix on medium heat:

1 can evaporated milk, 1 1/2 cup sugar,4 tablespoons butter. Wisk together untilcreamy. Wisk in eggs slowly (reduce heat iftoo hot so eggs do not scramble). Once eggsare in continue to wisk until mix is creamylike icing. Turn heat to warm or low.

Cut cake into cubes or bite size pieces.In a trifle dish place a single layer of cake

bites, followed by light layer of coconut, lightnut layer then drizzle warm icing mixture.Continue layering until reaching the top. Topwith coconut and nuts. Can serve now or canmake up to 6 hours before hand. Placeleftover in refrigerator.


Easy Peanut Clusters

2 small bags chocolate chips2 14-ounce bags salted peanuts1 small bag butterscotch chips

Melt both chips in heavy pan on low heat oruse the microwave. Pour in salted peanuts.Mix together completely; place byteaspoonsful on waxed paper. Yield: 40.


Yougottahava aslice of ppiiee

Crust:16 to 18 graham crackers,

crushed1/2 cup soft butter or oleo,

melted2 tablespoons sugar

Place graham crackers in aplastic bag and roll with arolling pin to create finecrumbs.

Blend butter or oleo withcrumbs and add sugar. Pressmixture over the bottom andsides of a 9 or 10-inch pie pan

and bake at 350 degrees for 10minutes. Cool-reserve about 3tablespoons of mixture beforebaking.

Filling:1/2 cup sugar3 eggs1/4 cup buttermilk or

soured milk1/2 stick butter or oleo1 teaspoon vanilla1 1/2 cups coconut

Melt butter or oleo. Beat

eggs and sugar together. Mix allingredients together and bakeat 350 degrees for 45 minutes.Use a glass pan that can becovered to prevent burning.

Stir, let cool slightly and thenpour in cooled crust, let cooland refrigerate; cover cooledpie with cool whip and garnishwith reserved crumbs;refrigerate.

Cover top with wax paper oruse a pie container.

JJAANNEETT BBUUSSBBYYMMOOUUNNTT VVEERRNNOONN

French Coconut PieAL

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Guelda’s Pecan Balls

2 sticks margarine, softened3/4 cup sugar2 eggs, separated1 teaspoon grated orange rind1/2 teaspoon vanilla flavoring2 3/4 cups all-purpose

unsifted flour1 1/2 cups finely chopped

pecans30 red maraschino cherries,

cut in half

Preheat oven to 325. Beattogether margarine and sugar inlarge bowl until well mixed. Beat inegg yolks, orange rind and vanilla.Stir in flour until well mixed. Chilldough, if necessary, to handle.Form dough into 3/4-inch balls.Lightly beat egg whites in separatebowl. Dip each cookie ball first inegg white, then in chopped nuts,coating about 3/4 of each one.Place uncoated side down twoinches apart on cookie sheet. Presscherry half in top of each, but donot flatten. Bake in preheated ovenat 325 for about 20 minutes untillightly browned. Store, aftercooling, in tightly coveredcontainer. Yield: 48 to 60.


Glazed Pineapple Pie

20-ounce can crushedpineapples

9 inch pastry for double crust pie

3/4 cup flaked coconut1 cup sugar1/4 cup all-purpose flour1/4 teaspoon salt1 tablespoon lemon juice1 tablespoon butter, meltedGlaze:1/2 cup confectioners sugar1/4 teaspoon rum or vanilla

extract

Drain pineapple, reserving juice.Set pineapple aside. Line a 9-inchpie plate with bottom pastry. Trimthe pastry even with the edge ofplate. Sprinkle with coconut. In asmall bowl, combine sugar, flour,salt, lemon juice, butter andpineapple. Spread over coconut.Roll out remaining pastry to fit topof pie, place over filling. Trim, sealand flute edges. Cut slits in the

pastry. Can add decorative cutouts,if desired. Cover edges loosely withfoil. Bake at 400 degrees for 30minutes. Remove foil, bake 5 to 12minutes longer or until crust isgolden brown and filling is bubbly.In a small bowl, combine theconfectioner’s sugar, extract andenough of the reserved pineapplejuice to achieve glaze consistency.Drizzle over warm pie. Cool on wirerack. Store in refrigerator.

TTIISSHHAA LLAANNEEMMUURRPPHHYYSSBBOORROO

Granny’s Apple Blossom Cake

3 cups sifted all purose flour2 cups sugar1 teaspoon baking soda1 teaspoon salt1 teaspoon ground cinnamon1 cup vegetable oil1/2 cup milk3 eggs1 teaspoon vanilla3 granny smith apples, peeled,

cored and diced (3 cups diced)1 cup chopped walnuts1/2 cup raisinsLemon glaze:1 cup confectioners sugar2 tablespoons lemon juice

Combine sugar and lemon juice,stir until smooth. Spread overcooled cake.

In large bowl blend flour, sugar,baking soda, salt, cinnamon, oil,milk, eggs and vanilla.

Beat on low speed of electricmixer for 3 minutes. Fold in dicedapples, nuts and raisins.

Pour batter into greased andfloured 9 inch tube pan. Bake at350 degrees for 1 hour and 15minutes or until cake testerinsterted comes out clean. Coolcake in pan on wire rack for 10minutes. Remove from pan andcool completely. Spoon lemon glazeover cake.


HO HO Cake

1 box chocolate cake mix1 cup butter or margarine2/3 cup shortening2 teaspoon vanilla3/4 cup powdered sugar1 can Eagle brand milk1 can chocolate frosting

Bake the chocolate cake mix (anybox of chocolate cake mix willwork). Bake in a 13x9 inch pan andlet cool completely.

Filling Mixture:In a bowl combine the following

and beat for 10 to 15 min. One cupof butter or margarine, 2/3 cupshortening, 2 teaspoon vanilla, 3/4cup powdered sugar and 1 canEagle brand milk. Spread mixtureover cooled cake. Melt 1 can ofchocolate frosting in microwaveand pour over filling mixture on topof cake. Place in refrigerator for afew hours.

Remove an hour before serving.AAPPRRIILL NNOORRMMAANN

CCAARRTTEERRVVIILLLLEE

Holiday Rum Cake

1 cup chopped pecans1 18 1/2 ounces yellow cake1 3/4 ounce package Jello

instant vanilla pudding mix4 eggs1/2 cup cold water1/2 cup Wesson oil1/2 dark rum

Glaze:1/4 pound butter1/4 cup water1 cup granulated sugar1/2 cup dark rum

Preheat oven to 325 degrees.Grease and flour 10 inch tube or 12 cup bundt pan.

Sprinkle nuts over bottom of pan.Mix all cake ingredients together.

Pour batter over nuts. Bake 1 hour. For glaze, melt butter insaucepan, stir in water and sugar,boil 5 minutes, stirring constantly.Remove from heat. Stir in rum.

Cool cake and invert on servingplate. Prick top. Drizzle and smoothglaze evenly over top and sides.Allow cake to absorb glaze. Repeatuntil glaze is used up.

Optional: Decorate with wholeMaraschino cherries and border ofsugar frosting or whipped cream.


Holiday Fruit Cake

2 pounds dates, finely chopped2 pounds pecans or walnuts,

finely chopped1/2 pound coconut, flaked1 pound glazed cherries1 pound glazed pineapple1 pound green glazed pineapple1 can condensed sweetened

milk1-ounce rum, brandy, or vanilla

Place all the ingredients in a largebowl and mix well (hands workbest!). To make tarts, roll the batterinto 1-inch balls and place them inpaper candy or bonbon cups. Fitthem close together on cookiesheets and bake at preheated 300.Yield: 300. To make a fruitcake, usean angel food or tube pan. Bake in aslow 275 oven for 2 hours.


Holidaze Fudge

1/2 cup butter1 cup milk4 cups sugar2 1/2 cups mini marshmallows13 ounces chocolate bars2 ounces unsweetened

chocolate square12 ounces chocolate chips1 to 2-ounces chopped nuts,

your choice, optional

Melt together butter and milk.Then add sugar. Mix well and addmarshmallows. Bring to a rollingboil. Remove from heat and add therest of ingredients. Butter a jelly rollpan (11x17 inch cookie sheet) andpour on fudge. Spread out. Keep inrefrigerator until hard.


Hot Fudge Pudding Cake

1 cup flour2 teaspoon baking powder1/4 teaspoon salt3/4 cup sugar2 tablespoon cocoa1/2 cup milk2 tablespoons melted butter1/3 cup pecans4 tablespoons cocoa1 cup brown sugar1 3/4 cup hot water

Combine first 8 ingredients andpour into an 8 inch square bakingpan. Mix 4 tablespoons cocoa andbrown sugar, sprinkle over batter.Pour hot water over all (do not mixin) Bake in preheated 350 degreeoven for about 40 minutes. Servehot with whipped cream or icecream. Recipe can be doubled andbaked in 9x12 inch pan.


Ice Cream Cake

Graham cracker crust:1 3/4 cup crushed graham

crackers3/4 cup melted butter3 tablespoons sugarPut in 9X13 inch pan

Filling: 2 boxes instant pudding mix

(any flavor)1 1/3 cup milk.3 cups vanilla ice cream Two packages Cool Whip

Mix 2 boxes instant pudding mix(any flavor desired) with 1 1/3 cupmilk. Add 3 cups vanilla ice creamand two packages Cool Whipbeaten according to directions.

Fold all together and pour intocrust. Refrigerate.

GGLLOORRIIAA MMCCPPHHEERRSSOONNDDUU QQUUOOIINN

Key Lime Cheesecake

1 1/3 cup graham crackercrumbs

6 tablespoons margarine,melted

1 teaspoon sugar1 4-serving size sugar-free lime

gelatin1 cup boiling water2 cups fat free cottage cheese1 8-ounce package fat free

cream cheese, softened1 8-ounce container fat free

cool whip, thawed

In a small bowl, combine grahamcrackers, margarine and sugar.Press mixture in bottom of a 9x13pan. In a large bowl, combinegelatin and water. Stir until gelatinis dissolved. Set aside. In a blenderor food processor, combine cottagecheese and cream cheese; blenduntil smooth. Whisk or mix gelatininto cheeses. Fold in cool whip.Spoon filling over crumbles and

refrigerate 8 to 24 hours or untilfilling is firm. To serve, cut intosquares.


Mom’s Coconut Cake

1 package white cake mix3 eggs1 cup coconut1 1/3 cups water

Frosting:4 tablespoons flour1 cup milk1/2 to 3/4 cups vegetable

shortening1 cup granulated sugar1 teaspoon vanilla1 to 1 1/2 cups powdered sugarCoconut

Blend coconut and water inblender until coconut is finelychopped. Add to dry cake mix witheggs. Follow box directions foramount of mixing time. Pour intodesired cake pan or cupcakes andbake according to the boxdirections. A toothpick inserted andremoved clean indicates the cake isdone. Cool on wire racks for 10minutes. Remove from pans andcool completely.

Frosting: Mix flour and milk untilall lumps are gone. Cook overmedium heat, stirring constantlyuntil thick and smooth. Let mixturebubble for 2 minutes then removefrom heat and let cool. Creamvegetable shortening andgranulated sugar. Add vanilla andcombine with flour mixture. Beat onhigh speed for 2 minutes. Addpowdered sugar. Beat on highspeed for 3 minutes more until lightand fluffy. It will resemble whippedcream.

Spread generously on cake thensprinkle with coconut. If doing atwo layered cake, start with bottomlayer, frosting the top andsprinkling with coconut then topwith second layer and repeatprocess till the entire cake isfrosted and sprinkled with coconut.You may have to use your hands togently press coconut into sides offrosted cake.

Store cake in refrigerator. Thiscake is best when made the daybefore serving.


Old Timer’s Fruit Cake

2 cups sugar1 cup margarine or shortening3 cups unsweetened applesauce4 teaspoons soda4 cups flour2 teaspoons cinnamon2 tablespoons chocolate2 teaspoons nutmeg1 teaspoon ginger1 teaspoon cloves1 cup raisins1 cup chopped nuts1 glass port wine1 pint glazed fruit is optional-

not original

Melt margarine or shortening inhot applesauce.

Add sugar to the sifted dryingredients. Add nuts, raisins andglazed fruit, if used. Mix well. Addapplesauce and wine. Mix well. Pourinto 3 well buttered (Pam) loafpans. Bake in a 350 degrees ovenuntil done. Cool on racks then wrapin foil.

This recipe was used in the earlyday mining camps of California. Ithas no eggs as no chickens wereraised in those camps. Whatchickens that were available wereeaten before they could lay an egg.

JJOOAANN GGRRAAVVEESS--EEDDWWAARRDDSSAANNNNAA

Nilla Pecan CaramelCheesecake

66 vanilla wafers, divided1 1/4 cups sugar, divided1/4 cup melted butter3 packages (8-ounces each)

cream cheese, softened1/2 cup sour cream1 teaspoon vanilla3 eggs25 caramels3 tablespoons milk1/2 cup toasted pecans

Preheat oven to 325 degrees ifusing a silver 9-inch springformpan or 300 degrees if using a darknonstick 9-inch springform pan.Finely crush 50 of the wafers; mixwith 1/4 cup of the sugar and themargarine. Press into the bottom ofspringform pan. Stand theremaining 16 vanilla wafers aroundedge of pan, pressing gently intocrust to secure. Beat all the creamcheese’s and remaining 1 cup ofsugar in a large bowl on mediumspeed until well blended. Add sourcream and vanilla; mix well. Addeggs one at a time, beating on lowspeed after each addition just untilblended. Pour into prepared crust.Bake 45 to 50 minutes or untilcenter is almost set. Run smallknife or metal spatula around rim ofpan to loosen cake. Cool beforeremoving rim of pan. Refrigerate 4 hours or overnight. Before servingunwrap caramels. Put in a bowl withmilk and microwave on high

1 minute or until caramels arecompletely melted, stirring every30 seconds. Cool slightly. Pour overcheesecake and top with pecans.Cut into 16 slices using the wafersstanding around the edge as aguide.


Not Your OrdinaryStrawberry Pie

3/4 cup melted butter, unsalted1/4 cup sugar1 cup crushed pretzels1 cup finely crushed tortilla

chips2 cups crushed potato chips6-ounce package strawberry

gelatin2 cups boiling water2 10-ounce packages frozen

strawberries8-ounce package softened

cream cheese1 cup sugar2 8-ounce containers frozen

whipped topping, thawed(optional)

Preheat oven to 350 degrees. Inmedium bowl, combine meltedbutter, sugar, crushed pretzels,tortilla chips and potato chips.Press into a 13x9 glass dessertdish. Bake 8 minutes. Let cool. Inanother bowl, dissolve gelatin inboiling water. Add frozenstrawberries. Cool until gelatinbegins to set. In another bowl, beat

cream cheese and sugar. Fold in 1container of whipped topping.Spread over cooled crust. Pourstrawberry gelatin mixture overcream cheese. Spread withwhipped topping and garnish withsliced fresh strawberries and mint.


Chilled Strawberry Soup

2 pound 8 oz. strawberries,frozen variety, thawed with juice

16 ounces heavy cream2 ounces sour cream3 ounces plain yogurt8 ounces fresh strawberries

Mix first four ingredients. Beatslowly until well mixed and asmooth consistency. Chill; shakewell before serving.

Add fresh strawberries asgarnish.


15-ounce can pumpkin1 cup sugar 2 teaspoons flour2 teaspoons pumpkin pie spice1/2 teaspoons salt3 eggs

2 1/2 cups milk (skim, low fat or whole)

2 pie shells (make your own,prepared from dairy case orfrozen pie shells)

Mom's (Ruth McGuire's) Pumpkin Pie

Mix together sugar, flour, pumpkin pie spice and salt. Addcan of pumpkin and mix well. Beat 3 eggs and add topumpkin-sugar mixture. Add milk 1/2 cup at a time.Mix well after each addition. Pour into 2 pie shells.Bake at 350 degrees until a silver knife stuck intopie comes out clean. Start checking for donenessafter 55 minutes. Let pie cool before serving. Youcan garnish with Cool Whip or whipped cream.

MMAARRCCIIAA AALLLLEENNMMUURRPPHHYYSSBBOORROO


Chilled Strawberry Soup


Cranberry-Orange Bread Pudding Snacks

2 cups cubed cinnamon raisinbread

1/4 cup dried cranberries2 cups low fat milk1 package sugar free vanilla

pudding or pie filling1/2 egg substitute1 teaspoon vanilla1 teaspoon grated orange peel1/2 teaspoon ground cinnamon**Do not use instant pudding

and pie filling.

Preheat oven to 325 degrees.Place paper cup cake cups inmuffing pan. Combine allingredients except bread cubes. Mixwell then fold in bread cubes slowlynot to break them down. Spoonmixture into paper cups and bakefor 25 to 30 minutes or until goldenbrown and firm. Allow to cool on awire rack.


Papa Terry’s Sweet Potato Pudding

4 cups course grated, rawpeeled sweet potatoes (3 large ones)

1 1/2 cups regular granulatedwhite sugar

1/2 cup brown sugar2 eggs1 teaspoon vanilla1 cup milk1/2 cup condensed milk2 cups miniature marshmallows1 cup whole pecans1 stick of butterWhipped cream topping, if

desired

Thoroughly mix shreddedpotatoes, granulated white sugar,eggs, vanilla and both types milk ina large bowl. Pour the mixture intoa greased 9x12 baking dish andsmooth out. Cut stick of butter into12 pieces and place evenly over topof mixture. Bake 1 1/2 hours at 350degrees until brown around edges.Spread marshmallows, pecans andbrown sugar evenly over entire top.Bake 1/2 hour longer at 350degrees. Let cool for at least onehour, then enjoy with whippedcream topping.

TTEERRRRYY GG.. AALLDDRRIICCHHMMAAKKAANNDDAA

Peanut Butter Christmas Surprise

1 package yellow cake mix3 eggs1/2 cup peanut butter1/3 cup canola oil1 1/3 cups water1 tablespoon vanilla24 Hershey’s kisses

Preaheat oven to 350 degrees.Line 24 muffin cups with cupcakeliners. At low speed, beat cake mix,water, eggs, peanut butter, oil andvanilla. Place batter 1/2 full, insertHershey’s kiss and pour the rest ofbatter. Bake 20 minutes. Cool 10minutes. Frost.


Peanut Butter ‘n’ Jelly Pie

8-ounces cream cheese,softened

1/2 cup confectioners’ sugar1/3 cup peanut butter1 chocolate crumb crust

(9 inches)1/2 cup strawberry preserves2 cups whipped topping

In a large bowl, beat the creamcheese, sugar and peanut butteruntil smooth. Spoon into crust. Topwith preserves and whippedtopping. Cover and refrigerate for 4 hours or overnight.


Pinto Bean Pie

2 eggs1 1/2 cups sugar1/2 cup butter, softened1/2 cup canned pinto beans,

drained and mashed1/2 cup shredded coconut

flakes1 teaspoon vanilla extract1 ready to bake pie shell

Preheat oven to 350 degrees. Inlarge bowl, mix eggs, sugar, butter,vanilla and pinto beans. Stir incoconut. Pour ingredients intounbaked pie shell and bake for 45 minutes to one hour. Garnishwith whipped topping and mint(optional).


Perfect Rhubarb Pie

4 cups sliced rhubarb4 cups boiling water1 1/2 cups sugar3 tablespoons flour1 teaspoon tapioca1 egg2 teaspoons cold water

Placed diced/sliced rhubarb incolander and pour boiling waterover it, set aside. In a bowl,combine sugar,four, tapioca, mixwell. Add rhubarb, toss to coat. Letstand 15 minutes. Beat egg andwater. Add to rhubarb and mix well.Line a 9 to 10 inch pie plate withpastry. Add filling. Cover with toppastry, flute edges. Add slits to topcrust.

Bake 400 degrees for 15 minutes.Reduce heat and bake 350 degreesfor 40 to 50 minutes longer or untilcrust is golden brown and filling isbubbly.


Persimmon Pudding

Syrup:1 cup brown sugar2 tablespoons butter1 cup water

Bring this to a boil, and pour intoa 9x13 inch baking dish.

1 cup persimmon pulp1 cup flour1 cup sugar3/4 cup milnot2 tablespoons butter1 teaspoon baking powder1/2 teaspoon salt1 egg

Add sugar to pulp then addbutter. Add egg, then dryingredients, mix well. Add flourmixture with milk. Pour into bakingdish, on top of syrup mixture. Bakeat 350 degrees for 1 hour. Servewith whipped topping or ice cream.


Pumpkin Pie Cake

3 eggs1 16-ounce can pumpkin1 1/4 cup sugar2 teaspoons pumpkin pie spice1/2 teaspoon salt1 tall can Milnot1 box yellow cake mix1 stick butter or margarine,

melted1 cup chopped pecans

Mix eggs, pumpkin, sugar, spice,salt and Milnot in that order. Pour inungreased 9x13 pan. Sprinkle drycake mix over filling. Pour meltedbutter over top. Sprinkle withpecans. Bake at 350 degrees 1 to 1 1/2 hours. Serve warm orcold. May be frozen.


Raw Apple Cake

1 cup sugar1/2 cup shortening1 egg1/2 cup warm coffee2 cups chopped, unpeeled red

apples1 1/2 cups flour1/2 teaspoon vanilla1 teaspoon baking soda1/2 teaspoon salt1 teaspoon cinnamon

Mix all together, then put toppingon the dough. Bake at 350 for 30 minutes.

Topping: 1/2 teaspoon cinnamon1/2 cup brown sugar1/2 cup chopped nuts

Mix together until well combined.MMAARRLLEENNEE WWOOLLFFEE

DDUU QQUUOOIINN

Philly CheesecakeBrownies

1 package fudge brownie mix

Prepare brownie mix as directedon package. Pour in 8 inch pan-greased.

Then prepare:1 package 8 ounce creme

cheese1/3 cup sugar1 egg1/2 teaspoon vanilla

Beat cream cheese with electricmixer on medium speed untilsmooth. Add sugar, mixing untilblended. Add egg and vanilla, mixjust until blended.

Pour cream chese mixture overbrownie mixture, cut through batterwith knife several times for marbledeffect. Bake at 325 degrees for 56 minutes in 8x8 inch pan.


Red Velvet Cake Balls

1 box red velvet cake mix (bakeas directed on box for 13x9inch cake)

1 can cream cheese frosting (16 ounces)

1 package white chocolate barkWax paper

After cake is cooked and cooledcompletely, crumble into largebowl. Mix thoroughly with 1 cancream cheese frosting.

Roll mixture into quarter sizeballs and lay on cookie sheet.Should make 45 to 50. You can usea mini ice cream scooper or handroll them. Chill for several hours.

Melt chocolate in microwave perdirections on package. Roll balls inchocolate using a spoon to dip androll in chocolate and then tap offextra. Lay on wax paper until firm.


Philly Cheesecake Brownies


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Scrumptious Caramel Pie

2 cans Eagle brand sweetenedcondensed milk

Pre-made graham cracker pie crust1 tub whipped topping1/4 cup mini chocolate chips, optional1/4 cup finely chopped nuts, optional

Remove the paper and labels from bothcans of Eagle sweet and condensed milk. Putthe cans of condensed milk in large saucepanand boil over medium heat for three hours.(Do not open the cans, you boil the actualcans in the water closed).

Keep adding water as necessary makingsure the cans are stay completely submersed.Remove the cans from the water and openimmediately. Make sure to use caution and ahotpad because the cans will be very hot. Thesubstance will come out as caramel. If you letthe cans cool before opening them thecaramel will turn to a more pudding likesubstance, and will not fill your pie crust right.Dump the caramel from both cans into the piecrust and refrigerate. Once the pie is cold addthe whipped topping, chocolate chips and/orchopped nuts on top.

MMIISSSSYY BBRROOCCKKHHEERRRRIINN

Spiced Apple Cake

1 box spice cake mix1 can apple pie filling1/2 cup nuts (optional)3 tablespoons water3 eggs

Combine mix together. Put in a floured 9x13pan or Bundt pan.

Topping:1/2 cup sugar1/2 cup flour1 teaspoon cinnamon1/2 stick margarine

Mix together and sprinkle over cake. Bake40 to 45 minutes in a 350 degree oven.


Streusel Topping2 cups quick oats1 cup brown sugar1/3 cup flour3/4 tablespoons cinnamon1/3 cup butter, meltedNuts and raisins, if desired

Mix ingredients. Use as topping for coffeecakes, apple crisp, sweet rolls, breads, etc.


Twinkie Cake

1 yellow box cake mix, prepared andbaked in a 9x13 inch pan

5 tablespoons flour1 cup milk

Combine flour and milk in saucepan,cooking until a thick paste. Allow to cool.

1 1/2 cups vegetable shortening1/2 cup butter, softened1 cup granulated sugar1/2 teaspoon salt1 teaspoon vanillaPowdered sugar

Beat together until fluffy. Add flour mixturetill well blended. Cut cake in half so you have atop and bottom layer. Spread fluff onto the topof the bottom layer. Place second layer on topof fluff and cut into squares. Dust withpowdered sugar.


Three-Fruit Pie

2 baked 9 inch pie shells1 can cherry pie filling20-ounce can crushed pineapple3/4 cup sugar1 tablespoon cornstarch3-ounce package Raspberry Jell-O6 bananasWhipped toppingWalnuts, chopped, optional

Prepare and bake 2 9-inch pie shells. Setaside to cool. Heat together cherry pie fillingand crushed pineapple with juice in saucepan.Stir together sugar and cornstarch and add tofruit mixture. Continue heating and stirringuntil thickened. Remove from heat and addJell-O. Stir until Jell-O is dissolved and wellmixed. Let cool. Add sliced bananas and pourinto pie shells. Cover with plastic wrap andchill completely for several hours or overnight.Before serving, top with whipped topping.Chopped nuts can be sprinkled on top foradded crunch and texture.

JJAANNEE MMCCLLAAUUGGHHLLIINNMMUURRPPHHYYSSBBOORROO

White Christmas Pie

1 tablespoon knox gelatin1/4 cup cold water1 cup sugar4 tablespoons flour1/2 teaspoon salt1 1/2 cups milk3/4 teaspoon vanilla1/4 teaspoon almond extract

or extra vanilla1/2 cup whipping cream, whipped stiff3 egg whites1/4 teaspoon cream of tartar1/2 cup sugar1 cup flaked coconut

Soak gelatin in water. Set aside. Mix sugar,flour, salt and milk. Cook stirring over lowheat, bringing to a boil. Boil one minute.Remove and stir in gelatin. Cool. Whenpartially set, beat until smooth. Blend invanilla, almond extract and whipping cream.Beat eggs whites and cream of tartar untilstiff. Add sugar and beat until salt peaks form.Fold into gelatin mixture. Fold in flakedcoconut. Divide into 2 9-inch pie shells.Sprinkle with flaked coconut. Refrigerate untilready to serve.


White Christmas Pie

1 baked 9-inch pie shell, with a highfluted edge

1/2 cup sugar1/4 cup flour1 envelope (1 tablespoon)

unflavored gelatin1/2 teaspoon salt1 3/4 cups milk3/4 teaspoon vanilla flavoring1/4 teaspoon almond flavoring3 egg whites1/4 teaspoon cream of tartar1/2 cup sugar1/2 cup whipping cream, whipped1 cup moist shredded coconut

Blend sugar, flour, gelatin and saltthoroughly in saucepan. Gradually, stir inmilk. Cook over medium heat until mixtureboils, stirring constantly. Boil 1 minute. Placepan in cold water. Cool until mixture moundsslightly when dropped from a spoon. Blend inflavorings. Carefully fold into a meringuemade of blending egg whites, cream of tartarand sugar. Gently fold in whipped cream. Foldin coconut. Chill several hours until set. Servecold. This is delicious when topped withcrushed sweetened strawberries orraspberries.


Berry mixture:8-ounces fresh blackberries8-ounces fresh red raspberries8-ounces fresh blueberries1/2 cup granulated sugar

Wash fruit and drain. Sprinkle with 1/2cup granulated sugar. If berries do notseem sweet enough, add more. Allow tosit at room temperature and macerate.

Prepare your favorite pie crust recipeor use a refrigerated pie crust.

Roll out the crust and using a cookiecutter or a glass to cut rounds, cut outpieces of the dough. Place on aparchment lined baking sheet. Brushwith an egg wash (1 beaten egg or eggwhite mixed with about 1 teaspoonwater) and sprinkle with granulatedsugar. Bake according to your pie crustrecipe or refrigerated crust instructions.Allow to cool.

Whipped cream: 1 cup heavy whipping cream1/4 cup powdered sugar1 1/2 teaspoons vanilla

In a well chilled mixing bowl, whipcream slowly adding powdered sugarand vanilla until stiff peaks are formed.Refrigerate until ready to assemblenapoleons.

On a plate place one cookie crust,pour about 2 tablespoons of fruitmixture over crust and top with dollop ofwhipped cream.

Repeat with second cookie, fruit anddollop. Top with any extra berry youmight have unused and serveimmediately.


Triple BerryNapoleons


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BY STEPHENRICKERLTHE SOUTHERN

Jean Alstat hasbeen cookingsince she was alittle girl, but shedidn’t start outplay-cooking.

“When I was a little girl Iwanted an Easy Bake Oven,” shesaid. “My dad said ‘You have areal oven, why do you need anEasy Bake Oven. Just use thereal oven.’”

Alstat said she learned to cookfrom her mother andgrandmother and loves findingrecipes to try in cookbooks.

“I look at it as it’s relaxing, it’sa hobby, it’s just something Ireally enjoy,” she said.

Alstat won the Entréecategory with her recipe forChicken Paprikish. She said shegot the recipe from her aunt,but it’s an adaptable recipe.

“Her version had higher fatusing real butter and sourcream,” she said. “I adapted it tobe lower fat, lower sodium. It’s avery old recipe but it’s beentweaked.”

the eennttrreeeess categoryChicken Paprikish wins

Chicken Paprikish5 or 6 large chicken

breasts or 15 smallerchicken tenderloins

Salt and pepper totaste

Paprika1/2 large onion1 can fat free chicken

broth4 teaspoons

cornstarch1 to 2 pints sour

creamCooked noodles

Take chicken breastsor tenderloins, salt andpepper very lightly,cover heavily withpaprika. Spray large,preferably heavy pan,with butter flavoredcooking spray. Layerchicken in pan, coverwith lid and begincooking over mediumheat. While cooking, dice1/2 large onion,microwave on plate for

2 minutes. Add cookedonion and 1 can chickenbroth to chicken. Keepcovered and continuecooking until chicken isthoroughly done,30 minutes to 1 hourdepending on size ofchicken breasts. Noneed to turn over. Whilechicken is cooking, mixcornstarch and 1/4 cupwater. Remove chickenafter it is cooked andwhile broth is boiling,add cornstarch mixture.Remove from heat andadd 1 or 2 pints sourcream — how much youadd is a personalpreference, taste it withone, add more if youwant. Do not boil aftersour cream has beenadded.

Return chicken to pan,serve over noodles.

JJEEAANN AALLSSTTAATTDDEESSOOTTOO

Alstat



Six Can Casserole

1 can cream of chicken soup1 can chicken with rice soup1 can cream of celery soup1 can evaporated milk1 large can Chinese noodles2-3 cans white meat chicken(potato chips to crush)

Mix together and put into 9x13inch pan. Top with crushed potatochips and bake at 350 degrees untilbubbly.


Asparagus Casserole

Two or three bunches freshasparagus

2 small cans of mushroomsSix slices of cheese1 can cream of mushroom soupbread crumbs1 stick of butter

Cut up the tender parts at top ofasparagus and place into a 9x13baking dish. Place the mushroomsover the asparagus, stems andpieces drained. Cover with cheeseand cover cheese with soup. sprinklebread crumbs over soup. Dotcrumbs with butter. Bake at 350degrees until cheese melts andbrowns, 35 to 40 minutes.


‘Can’t be Diet’ Chicken!

1 can Diet Coke (any brand)1 cup ketchup4 (3-4 ounce) boneless, skinless

chicken breasts or skinlesstenderloins

1/2 packet of onion soup mix

Place chicken in skillet. Sprinklethe onion soup mix and pourketchup over chicken and then cola.Cook on medium high heat 45 minutes, reduce heat, cover andsimmer until sauce begins to adhereto chicken approximately20 minutes. Remove from heat andserve.


Can-Can Chicken

10 3/4-ounce can cream ofmushroom soup, undiluted

10 3/4-ounce can cream ofchicken soup, undiluted

5-ounce can evaporated milk6-ounce or 8-ounce can sliced

water chestnuts, drained4-ounce can sliced mushrooms,

drained3-ounce can chow mein

noodles3 to 4 cups cooked, cubed

chicken2-ounce jar diced pimento8-ounce can peas, if desiredGrated parmesan cheeseToasted slivered almonds

In large bowl, combine soups andevaporated milk. Stir vigorously untilwell mixed and smooth. Add waterchestnuts, mushrooms, noodles,chicken, pimento and peas. Stir untilmixed and turn into two-quartcasserole dish. Sprinkle withparmesan and almonds. Bake at 350degrees about 45 minutes untillightly browned and bubbly. Makesabout 6 servings.


Chicken and Rice

2 cups chopped, cooked chicken1 tablespoon olive oil1/4 teaspoon salt1/4 teaspoon pepper1/2 cup yellow onion, chopped1 red or green pepper, chopped2 cloves garlic, minced1 cup white,long-grained rice3 plum tomatoes, chopped

(1 cup)1 teaspoon thyme1 cup frozen peas, thawed

Saute onion and green pepper 3 to 5 minutes Add rice and garlic.Saute 1 minute. Add 3 to 4 cupschicken stock, tomatoes and thyme.Bring to a boil, lower heat. Addchicken, salt and pepper. Cover for20 minutes, or until rice is tender.Add peas. Cook another 5 minutes.

Serve with a green salad and texastoast! This is heart healthy.


Chicken and CheeseEnchilada Soup

15-ounces can diced tomatoes1 can Rotel type tomatoes and

green chilies1 stalk of chopped celery3/4 cup frozen pepper/onion

stir-fry2 cans (14-ounces) chicken broth1 teaspoon each ground cumin,

onion powder and garlic powder1 can Campbell’s Nacho Fiesta

soup1 soup can of waterSmall cooked and shredded

chicken breast1 cup shredded pepper jack

cheese4 ounces cream cheese

Simmer first 6 ingredients untilvegetables are tender. Puree thevegetables and add the can of soup,water and shredded chicken.Simmer about 10 minutes. Dice thesoftened cream cheese and stir intoabout a cup of the hot soup in asmall bowl until melted and smooth.Stir into the hot soup until smooth.Stir the pepper jack cheese into thesoup and stir constantly whileheating. Salt to taste and sprinkleeach serving with chopped chives ifdesired.

Serve with corn chips.CCAARROOLL MMOORREEHHEEAADD

MMEETTRROOPPOOLLIISS

Easy Chicken ’n Dumplings

4 boneless chicken breasts2 packages refrigerated tortillas1 jar chicken boullion granulesblack pepper to taste1 small can cream of chicken

soupYellow food coloring

Bake or boil chicken breasts.Shred with forks. Boil 1/2 gallon ofwater and add entire jar of boullion.Add 3 drops of food coloring. Addchicken. Simmer 10 minutes. Slicetortillas in pot of boiling broth. Donot cover. Simmer on low 20minutes. Add cream of chicken soup.Let cool 10 minutes.


Cream Cheese Chicken Chimichangas

6 boneless skinless chickenbreasts

1 medium white onion1 medium green pepperSalt and pepper to taste8 ounces cream cheese, cut

in 16 cubes2 cups shredded cheddar cheeseSmall can sliced jalapenos8 10 inch flour tortillas

In a crock pot, cover chickenbreasts with water, add sliced onionand green pepper. Season with saltand pepper. Cover and cook on lowfor 6-8 hours until cooked throughand tender. Drain water and reservethe onions and peppers along withthe chicken. Shred chicken.

In a flour tortilla, scoop 1/4 to 1/2 cup chicken mixture, top with 1cube of cream cheese and roll up.Place seam side down in a greasedcasserole dish. Repeat using all ofthe tortillas. You may need to use asecond casserole dish. Make an eggwash using 2 eggs, beaten. Brush ontop of the tortillas. Bake at 350degrees for 15 to 20 minutes or untillightly golden brown. Remove fromoven. Place 1 cube of cream cheeseon top of each chimichanga, top withshredded cheese and a fewjalapenos. Bake an additional 5 minutes until cheese is melted.Serve with desired toppings.

BBEETTHH WWIINNGGEERRTTEERRCCHHEESSTTEERR

Chicken Rissoto

2 large boneless chicken breasts2 tablespoons of canola oil1 medium onion diced1/2 cup butter1 cup julienned carrots2 cups sliced zucchini3 packages chicken flavored rice2 cups chicken broth1 lemon8-ounce package of cream

cheese1 cup parmesan cheese1/2 teaspoon salt1/2 teaspoon black pepper1 teaspoon garlic powder1 teaspoon onion powder1 tablespoon sweet basil

Saute chicken breasts in oil. Halvethe lemon and place it sliced sidedown in skillet. Saute until juices runclear. Remove and add butter, onion,carrots and squash. Saute until forktender. Meanwhile, cook rice topackage directions.

Dice chicken, add rice mixture,vegetable mixture and chicken brothto skillet. Simmer about 15 minutesuntil broth starts to reduce. Addlemon juice from cooked lemons.Add cream cheese, salt, pepper,onion and garlic powders, parmesancheese and basil. Simmer untilcream cheese melts. Allow to sit for10 minutes before serving.


Crock Pot French Dip

3 pounds roast- rump or eye1 large onion, sliced1/2 cup dry wine or whatever red

you have on hand1 package dry au jus gravy mix2 cups beef broth1 teaspoon each of onion and

garlic powderSalt and pepper to taste

Place all in crock pot and cook onhigh for 5 to 6 hours. Slice andserve! Keep it in the crock pot toserve.



Cream Cheese Chicken Chimichangas


Italian Beef

1 3 or 4 pounds chuck roast2 packages italian dressing mix1 bottle beer1 teaspoon garlic powder1 teaspoon onion powder1/2 teaspoon black pepperJar of pepperoncini peppersHoagie rolls8-ounce package of mozzarella

cheese1/4 cup butter

Preheat oven to 350 degrees.Place roast in dutch oven or roaster.In medium size bowl, stir togetheritalian dressing mix, onion and garlicpowder, black pepper, beer and 1/2 jar of pepperoncini peppers. Ialso add 1/2 the jar of liquid fromthe peppers. Pour over roast andbake until the roast is tender andcan be shredded with a fork. Usually3 hours in the oven.

Butter hoagie rolls. Add italianbeef to rolls and top with cheese.Bake until cheese melts, about 4 minutes.

This recipe can be adapted to thecrockpot. Cook on low for 8 hours.


Mexican Casserole

1 1/2 pounds ground beef1 small onion diced1 can cream of chicken soup1 can cream of mushroom soup1 can chopped green chiles2 cups shredded cheese10 large flour tortillasSalsaSour cream

Brown ground beef and onion.Drain, mix with soups and greenchilies, Spray 9x13 inch pan. Startwith flour tortillas cutting to fit pan.Layer with soup and ground beefmixture then cover with cheese.Repeat two more times, Finish withcheese on top. Bake at 350 degreesfor 35 to 40 minutes until hot. Cutinto slices and serve with salsa andsour cream.

SSAANNDDYY CCOOOOPPEERRCCAARRTTEERRVVIILLLLEE

Poor Man’s Steak Deluxe

1 can cream of mushroom soup1 pound lean ground beef3 onions, sliced into rings6 potatoes, sliced

Layer onions, then potatoes. Saltand pepper each layer. Layer until allonions and potatoes are used. Poursoup over all evenly. Crumble rawbeef over top. Even out with fingersand press down. Cover with lid orfoil. Bake 350 degrees for 1 hour and15 minutes or until potatoes aretender.


Quick 8-Can Soup

11-ounce can corn15-ounce can sliced potatoes14-ounce can diced tomatoes15-ounce can cut green beans15-ounce can mixed vegetables1 can chili with beans1 can chili without beans1 can old fashioned vegetable

soup

Mix and heat all undrained cans.Serve with your favorite crackers.


Spaghetti Heaven

16 ounces pasta cooked anddrained, any type of pasta

1 large jar spaghetti sauce (any flavor)

8-ounces softened cream cheese8-ounce container of sour cream8-ounces cottage cheese8-ounces butter, softened1 tablespoon parsley1 1/2 teaspoons garlic powder2 cups mozzarella cheeseparmesan cheese

Mix the cream cheese, sourcream, cottage cheese, butter,parsley and garlic powder. In a 9x13inch greased casserole dish, layerpasta, cheese mixture, and spaghettisauce. Top with mozzarella cheeseand sprinkle with parmesan cheese.Bake at 350 degrees for 30 minutesor until bubbly and warmed through.

Substitute: creamy chickenalfredo sauce instead of spaghettisauce for a little added richness.

BBEETTHH WWIINNGGEERRTTEERRCCHHEESSTTEERR

Game Day Oven Burgers

1 pound lean ground beef1 packet Lipton dry onion

soup mix1 egg, beaten2 tablespoons of your favorite

burger flavoring (ketchup,Worcestershire, steak sauce,hot sauce)

1/2 cup bread crumbs1/2 cup shredded cheeseSliced black olives, optionalPepperoni slices, optional1/2 cup pasta sauce, optional4 Kaiser rolls, unsliced

Combine ground beef, Lipton mix,egg, bread crumbs, 2 tablespoonsfavorite flavoring. Set aside.

Take Kaiser rolls and carve out theinsides. Be very careful that youdon’t make a hole in the bottom. Rollwill look like a bowl when you arefinished. Try to leave at least aquarter inch of bread around theinside of the roll and on the bottom.

Spoon about 1/4 cup of the meatmixture into each hollow Kaiser Roll.One pound of lean ground beefshould fill 4 Kaiser Rolls.

Place aluminum foil on a cookiesheet. Spray with nonstick spray.Place the rolls on the cookie sheet.Bake at 350 degrees for 45 minutes.Best served warm. If you want tomake them more personalized youcan use the olives, pepperoni, pastasauce and cheese. Take the rolls outof the oven 5 minutes early, put onthe toppings then put them back infor 5 minutes to melt the cheese.


Tagalini

3 tablespoons cooking oil1 pound ground beef1 1/2 teaspoons salt1 teaspoon oregano1 medium onion, chopped2 cans Italian style noodles

(1 pound each)1 can (10 ounces) whole kernel

corn with liquid4 ounces uncooked noodles1/4 to 1/2 grated parmesan

cheese

Brown meat in the oil. Drain andplace in a large cooking pan. Addremaining ingredients except thecheese. Cook covered over low heatstirring occasionally for about 25minutes. May need to add a littlewater to keep from sticking. Removelid and cook another 10 to 15minutes until noodles are tender.Serve with parmesan cheese.


Winter Chicken Stew

1 pound chicken breast,skinned and deboned, cut into 1 inch cubes

1 teaspoon onion powder3 medium Yukon gold or russet

potatoes cut into 1-inch cubes1 cup fresh baby carrots cut into

about 1-inch pieces8-ounce package fresh button

mushrooms, sliced1 can chicken broth1/2 teaspoon salt1 tablespoon tomato paste1/2 teaspoon thyme1/4 cup water2 tablespoons cornstarch

Sprinkle chicken pieces with onionpowder and brown pieces in a Dutchoven. Add remaining ingredientsexcept for water and cornstarch.Bring to a boil and simmer 15 minutes or until veggies aretender and chicken is no longer pink.

In small bowl combine water andcornstarch to create a slurry. Add tochicken mixture and stir till wellincorporated into mixture. Bring to aboil. Cook and stir constantly tillthickened.

Serve with a warm crusty breadand salad to make a complete meal.


Shrimp and Cheese Grits

5 cups water12-ounce can evaporated milk1 1/2 cups quick-cooking grits1 1/2 cups grated cheddar

cheese (about 5 ounces)5 scallions, white and green

portions, thinly slicedseperately

Salt and pepper6 slices bacon, thinly sliced

crosswise1 pound large shrimp, peeled and

deveined

In a large saucepan, bring waterand evaporated milk to a boil. Lowerthe heat to medium-low, stir in grits.Partially cover and simmer, stirringuntil just thickened (about 15 minutes). Remove from heat, stirin the cheese and 3/4 of the scalliongreens. Season with salt and pepperand cover to keep warm. While thegrits are cooking, in a large skillet,cook the bacon over medium-highheat until almost crisp, about 8 minutes. Season the shrimp withsalt and pepper an stir into the panalong with the scallion whites.Cook until the shrimp is pink, about3 minutes. Pour grits into a large flatbowl. Place shrimp mixture on topand serve.


Sunday Chicken

3 chicken breasts, halved andpounded thin

1/2 cup oil1/3 cup flour1/2 teaspoon salt1/2 cup sour cream1/4 cup bacon bits2/3 cup orange marmalade1/3 cup maple syrup

Flatten chicken. Mix flour and salt.Dip chicken into mixture. Brown inoil on both sides over medium heat.Put in baking dish. Combineremaining ingredients. Bastechicken. Bake 350 degrees for 45 minutes.



Game Day Oven Burgers



After being a 4-H leader for 31 yearsand judging multiple cooking contests inher life, Esther Craig figured it was timeshe entered a contest herself. Craig wonthe Salads category of the HolidayRecipe contest for her Champagne Salad.

She said she has been baking since shewas a little girl and learned a lot from her

mother-in-law. Her winning recipe wasone she got from her mother-in-law.

“I still have the recipe card with heroriginal handwriting on it,” Craig said.“It’s a recipe that’s been passed downthrough the family, and with ourgrandchildren, it has to be on the tablewith meals now.”

She said the salad can be made aheadof time and it makes for a good dish toget out and have ready for any meal.

A wonderful salad that must be served at family meals In the ssaallaaddss category

Champagne Salad3/4 cup sugar1 8-ounce softened Philadelphia cream cheese1 small package frozen strawberries1 No. 2 can of drained crushed pineapple1 cup chopped pecans2 diced bananas8 ounces whipped topping

Whip sugar into cream cheese. Whip until sugar is dissolved. Add frozen strawberries (donot drain). Stir ingredients until well blended. Pour into a pan to freeze. Spray pan withPam. The salad will keep at least 30 days.

This was my mother-in-law’s recipe. I treasure it, it’s my favorite!EESSTTHHEERR CCRRAAIIGG

SSPPAARRTTAA

Craig

Caramel Apple Salad

1 bag Field of Greens Salad2 apples of your choice, cored and sliced1/2 cup walnuts1/2 cup golden raisins1/2 cup gorgonzola cheese, crumbled1 1/2 tablespoon white balsamic vinegar3 to 4 tablespoons caramel sauce

(like for ice cream)Salt to taste

Combine salad mix, apples slices, walnuts,raisins and gorgonzola cheese. Whisktogether vinegar, caramel sauce and salt untilit has the right acid-to-sweet ratio and is theconsistency you want. Pour over salad andserve.


Franktastic Salad

8-ounce package of elbow macaroni 16-ounce package of fully cooked beef

frankfurters 1/4 cup chopped onions 1/4 cup sweet pickle relish 4 hard-boiled eggs, chopped 1/2 cup mayonnaise 1 teaspoon milk1 teaspoon prepared mustard

Prepare macaroni as per packagedirections; drain well and cool. About an houror more before needed, cut franks into 1/3-inch diagonal slices. Combine withmacaroni and remaining ingredients. Chill.Salt to taste.


Cranberry Orange Salad

12-ounce package of fresh cranberries1 small can of crushed pineapple1 large Navel orange1 large Granny Smith apple1 small box of cranberry or cherry Jell-O1 cup of sugar, more or less, depending

on the sweetness you desire

Rinse cranberries. Chop fine in a foodprocessor. Remove and add seedless,quartered orange to the food processor. Grinduntil fine as well. Add quartered and coredapple. Chop. Add all fruit with pineapple andjuice. Add sugar and Jell-O. Stir and chill for atleast 4 hours.


Cornbread Salad

2 cups cornmeal1/2 cup all-purpose flour1 egg1 cup whole milk2 cups water1 cucumber, cut into cubes1 medium sweet onion, diced3 stalks celery, diced1 small jar green olives, diced4 pre-cooked bacon slices, crumbled8 ounces ranch dressing1 teaspoon salt1 teaspoon black pepper

Preheat oven to 400 degrees. In a largebowl, mix the first five ingredients togetherand sprinkle on bottom of a greased pan.Bake for 15 to 25 minutes or until goldenbrown. Let cool. In another large bowl,combine cucumber, onion, celery, greenolives and bacon. Add crumbled cornbread.Set aside 2 tablespoons topping. Mixtogether. Add ranch dressing, salt and pepper.Mix together. Sprinkle with remainingcornbread and serve.


Gifta-salads

4 cups cranberries2 cups sugar2 cups water1 pint whipping cream2 cups crushed soda crackers4 teaspoons melted butter

Cook sugar, water and cranberries. Cool,then add melted butter to crushed cracker.Whip 1 pint whipping cream and sweeten.cover bottom of glass bowl with half ofcrushed crackers.

Next layer 1/2 of cranberries, then 1/2 ofwhipped cream. Repeat layers.


Grandpa Jones’ Dressing

1/2 cup tomato juice1/2 cup sugar1/4 cup oil2 teaspoon minced garlic1/4 cup chopped onionSalt and pepper to taste2 heads of lettuce, torn

Mix everything but the lettuce in a jar witha lid. Give it a good shake and then pour overthe torn lettuce. This can be made daysahead of time and pulled out just in time forthe party.




Grape Salad

2 pounds seedless grapes (red, green ora mixture of both)

8-ounce package cream cheese8-ounce container of sour cream1/2 cup granulated sugarBrown SugarChopped nuts

Mix cream cheese, sour cream and sugartogether until smooth. Add the grapes andmix well. (May have to add more grapes ifthey are small in size). Pour into bowl. Putbrown sugar on top just to cover and sprinklechopped nuts on top. Refrigerate until readyto serve.


Lobster Salad

4 lobster tails1/4 cup butter, melted2 tablespoons minced celery2 tablespoons mayonnaise2 slices bacon, cooked and crumbled1 tablespoon wine vinegar1 teaspoon lemon juice1 head lettuce4 slices tomato4 slices sourdough bread, buttered and

toastedPotato chips

Boil lobster. Cool and cut meat into smallpieces. In a medium bowl, combine lobstermeat, celery, mayonnaise, bacon, winevinegar and lemon juice. Cover andrefrigerate for two days. Place desiredamount of lettuce and tomato evenly overtwo slices of bread. Top with lobster mixture.


Kraut Salad

16-ounce jar of kraut, drained1 cup green pepper, chopped1 cup carrots, grated1 cup onions, chopped1 cup celery, chopped2-ounce jar of pimentos, chopped1 cup sugar1/2 cup white vinegar

Mix all vegetables in bowl. Add vinegar tosugar in a saucepan. Bring to a boil. Cool andpour over vegetables. Toss lightly. Chill wellbefore serving.


Mexican Corn Salad

4 ears of corn, boiled for 1 minute and cooled

1/2 red bell pepper, finely chopped2 small green onions, chopped

(both white and green parts)1/4 cup mayonnaise1 tablespoon lime juice1/2 teaspoon chili powder1 tablespoon sugar1/4 cup parmesan cheese

Cut corn from cob. Mix with red pepper,lime juice, sugar, mayonnaise and chilipowder. Just before serving add parmesancheese, or chill two to four hours.


Peach Buttermilk Salad

2 3-ounce packages peach Jell-O1 8-ounce can crushed pineapple,

with juice2 cups buttermilk8-ounce container of Cool Whip1/2 cup nuts

Heat dry Jell-O mix and pineapple toboiling, then let cool. Add buttermilk, CoolWhip and let refrigerate. Top with nuts.


Pineapple Cheese Salad

1/2 cup nut meats1/2 pound Velveeta cheese cut in small

cubes1 No. 2 can chunk pineapple1 egg1 tablespoon sugar

Mix juice of pineapple with the egg, flourand sugar. Cook until smooth and mix withcheese, pineapple and nut meats.


Strawberry Spinach Pecan Salad

Salad:1 pound fresh spinach1 pound fresh garden mix salad greens1/2 cup pecans1 can mandarin oranges, drained1 pint fresh strawberries, sliced

Dressing:1/3 cup wine or raspberry vinegar1 teaspoon dry mustard1/2 cup sugar1 cup olive or canola oil1 1/2 teaspoons poppy seeds

Cut spinach or use baby leaves. Mix allsalad ingredients. Mix all dressing ingredientsand pour over salad just before serving.


Vebbie’s Cranberry Sauce

2 large packages cherry Jell-O1 1/4 cups boiling water

Dissolve Jell-O in water well.

2 cans cranberry sauce with berries1 medium can crushed pineapple,

drained1 medium can mandarin oranges, drained1 cup chopped celery1 cup chopped pecans

Blend all ingredients with mixer. Put intobowl and chill overnight.


Green Onion Salad

1 package of lemon or lime Jell-O1 cup hot water4 small chopped green onions

(including tops)1/2 cup (or more) Miracle Whip1 cup chopped celery1 cup cottage cheese

Dissolve Jell-O in hot water. Let cool andadd rest of ingredients. Mix well.


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1 cup romaine lettuce, roughly chopped4 cups tomato, seeded and chopped4 cups cucumber, seeded and chopped

4 cups fresh parsley, chopped2 lemons

1 tablespoon salt1 tablespoon minced garlic

Place lettuce, tomatoes, cucumbers and parsley in serving dishand refrigerate until ready to serve. When ready to serve,pour the juice of 2 lemons over salad mixture. Sprinkle

with about 1 tablespoon salt, or to your preference.Sprinkle with about 1 tablespoon minced garlic, or to your

preference. Toss together and serve with flat bread that hasbeen brushed with olive oil on both sides and lightly toasted in

the broiler.This recipe can easily be doubled.


Jerusalem Salad


The ssiiddee ddiisshheesscategoryApricot Noodle Kugel wins

Betty’s Red CabbageCasserole

1 stick butter1 medium size head red cabbage1 large onion (chopped)1 1/2 cups milk4 eggs (slightly beaten)3/4 cup crushed saltine crackers1 teaspoon salt1/4 teaspoon pepper

Preheat oven to 350 degrees.Spray a 1 cup casserole baking dishwith nonstick spray. Melt butter inlarge pot. Add onion and cabbage,cook for 20 minutes. Stir in milk,bring to a boil, simmer for 5minutes. Cool stir in eggs, and 1/2 cup cracker, salt and pepper).Spread into baking dish. Top withremaining crackers. Bake for 30 minutes or until golden brownand fork tender.


Brown Rice and Apricot Pilaf

1 medium onion1 clove garlic1/4 cup dried apricots2 tablespoons butter/margarine3/4 teaspoon ground coriander1/8 teaspoon ground cinnamon3/4 cup brown rice, not cooked2 tablespoons chopped fresh

parsley2 cups water1 teaspoon salt 1/4 teaspoon pepper

Heat oven to 350 degrees. Choponion and mince garlic. Cut apricotsin halves. In a large oven proof fryingpan, melt butter over medium heat.Add the onion and cook till softened,about 5 minutes. Stir in the mincedgarlic, coriander, cinnamon and rice.Cook, stirring 1 minute. Add thewater, halved apricots, salt andpepper. Put into the preheated ovenand bake until rice is tender and theliquid is absorbed, about 1 hour. Stirin the chopped parsley and serve.


Cauliflower Soup

Medium sized head ofcauliflower

3 1/2 cups water1 teaspoon salt3 tablespoons butter3 tablespoons regular flour1 cup milk1 egg yolk and 2 tablespoons

cold water, optional

Break cauliflower into flowerets,wash carefull and put into slightlysalted boiling water.

Cook gently until done. Strain,keeping liquid. Melt butter, stir inflour and cook until pale yellow.

Continue to stir while addingcauliflower liquid and milk. Simmer10 minutes.

Add flowerets. Stir in egg yolkbeaten in the water.

GGLLOORRIIAA MMCCPPHHEERRSSOONNDDUU QQUUOOIINN

Cinnamon Pears

Step one set in 2 to 3 days:2 large cans Pear Halves1 bag Cinnamon candiesGlass container, large enough to

hold pears and cinnamon juice

Step two, hours before serving:Ruffled lettuce of choice 1 head

or bunch1 large package cream cheese1/2 cup crushed walnuts or

pecans

In a sauce pan, pour syrup ofpears into pan, Put the pears in aglass container. Bring syrup to asimmer, add cinnamon candies, stiruntil candies are dissolved, pourcinnamon juice over pears,refrigerate for a 2 to 3 days, untilpears are colored through to middle.

Prep Day: On a platter, placedesired lettuce as a bed. Place pearson the lettuce. Cream cheeseslightly room temperature. Blend innuts, make small balls of mixture toplace into the well of the pear half.Refrigerate until ready to serve.

VVAALLEERRIIEE GGRRIIZZZZEELLLLRROOYYAALLTTOONN

Corn Cauliflower Bake

10-ounce package frozencauliflower, thawed

10-ounce can of cream of celery soup

1 cup grated sharp cheddarcheese

1/2 cup cornflake crumbs1 can whole kernel corn, drained2 tablespoons chopped

pimentos1 tablespoon melted butter

Place cauliflower in an 8-inchsquare baking dish. Bring corn, soupand pimento to a boil. Pour overcauliflower. Bake for 25 minutes at375 degrees. Top with combinedbutter, crumbs and cheese. Bake 5 minutes longer.



Alice Bean began cooking as achild; with eight siblings she saidher mother needed a little help inthe kitchen. She said her culinaryhorizons were broadened whenshe went to college in apredominantly Jewish suburb of Cleveland andworked as a Shabbas Goy.

She said a Shabbas Goy is a non-Jewish person who works in Jewish homes during theirSabbath or holidays when they’re not allowed towork.

Bean’s winning side dish, Apricot Noodle Kugel, isa Jewish noodle pudding she learned to make duringher time as a Shabbas Goy.

Bean said she enjoys cooking because she likes theresponse her family has to the food and getssatisfaction from making them happy.

Apricot Noodle Kugel 8-ounce package egg noodles4 eggs3/4 cup sugar1 teaspoon vanilla 1 teaspoon lemon extract16-ounces low-fat sour cream2 cups low-fat cottage cheese3/4 cup apricot nectar1/2 cup golden raisins2 tablespoons butter1 1/2 teaspoons sugar1/2 teaspoon cinnamon2 tablespoons butter, cut into small pieces

Preheat oven 350 degrees. Cook noodles per packagedirections, drain. In large bowl, beat eggs, 3/4 cup sugar,lemon extract, and vanilla. Add sour cream, cottagecheese, and apricot nectar. Mix well. Stir in noodles. In13x9x2 inch pan, melt 2 tablespoons butter. Add noodlemixture to baking pan. In small bowl, stir together 1 1/2teaspoons sugar and 1/2 teaspoon cinnamon. Sprinklesugar/cinnamon mixture on top of noodle, then dot withthe 2 tablespoons butter (sliced into small pieces). Bake350 degrees for 1 hour to 1 hour 15 minutes until knifeinserted in kugel comes out clean. The top should benicely browned. Cool slight before slicing into squares.Serves 12.

AALLIICCEE BBEEAANNCCAARRTTEERRVVIILLLLEE

Bean

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Cheesy Potato Casserole

1 large bag frozen hash brownpotatoes (about 1 1/4 pounds)

1 can cream of chicken soup1 cup sour cream1 cup shredded cheddar cheese1 medium onion finely chopped2 tablespoons butter,

cut into pats

Mix first 5 ingredients and pourinto buttered baking dish, dot withbutter. Bake about 1 hour untilbubbly and golden on top


MaMa’s Veggie Casserole

2 packages of Birds Eyevegetables (cauliflower,broccoli, etc.)

1 can sliced water chestnuts2 cups Velveeta Cheese1 box of herb stuffing

Mix all together and drizzle withbutter. Bake 1 hour at 350 degrees,covered.


Hawaiian Sweet Potatoes

4 large sweet potatoes8 1/4-ounces can crushed

pineapple, drained3/4 cup brown sugar1 1/2 tablespoons cornstarch1/4 teaspoon salt1/8 teaspoon cinnamon1 cup canned apricots, undrained

and pureed2 tablespoons butter, softened1/2 cup chopped pecans

Cook sweet potatoes in boilingwater for 20 to 25 minutes or untiltender. Peel and cut into 1/2 inchslices. Arrange slices in a 12 x 8 x 2inch baking dish, lightly greased, setaside.

Drain pineapple reserving 1/3 cupliquid, set pineapple aside. Combinepineapple juice, sugar, cornstarch,salt, cinnamon and apricot puree inheavy saucepan, stir well. Cook overmedium heat until thickened andsmooth, stirring constantly. Addbutter, pecans and pineapple, stiruntil butter melts and pour overpotatoes. Bake at 375 degrees for 20 to 25 minutes.

JJEEAANN AALLSSTTAATTDDEE SSOOTTOO

Marbled Stuffed Potatoes

4 large russet potatoes1 large sweet potato1/4 cup sour cream3 tablespoons softened butter3 tablespoons diced onion3/4 cup shredded sharp cheddar

cheesePinch of cinnimonSalt and pepper to tasteOlive oil for brushing

Preheat the oven to 400 degrees.Put the russet and sweet potatoesdirectly on the oven rack and bakefor 30 minutes. Pierce each potato afew times with a fork and continueto bake until tender. Once tenderremove and let cool slightly.

Peel the sweet potato. Transfer toa bowl and mash with a fork untilsmooth. Trim a thin slice off the topof each russet potato, cuttinglengthwise. Scoop most of the fleshinto another bowl, leaving the shellsintact. Add sour cream and butter tothe bowl and mash with a fork. Stirin onions, 1/2 cup cheese, thecinnamon, salt and pepper. Stir untilwell mixed. Gently fold in sweetpotato. Don’t over mix or it will loosethe taste and effect of the marble.

Brush the potato skins with oliveoil and season with salt and pepper.Generously fill with marbled potatomixture and sprinkle with remaining1/4 cup cheese.

Reduce heat of the oven temp to375. Place stuffed potatoes on abaking sheet and bake until thecheese melts 25 to 30 minutes.


Cranberry Relish

1 package fresh cranberriesrinsed and dried

2 cups sugar1/4 cup chopped walnuts1/4 cup raisins2 granny smith apples, chopped1/2 teaspoon cinnamon

Put cranberries in 10x15 inch panand mix other ingredients and pourover.

Bake at 350 degrees covered withfoil. When cool, remove with spatulainto bowl and add orange zest or 1 teaspoon Grand Marnier.

HHEELLEENN NNAAPPIIEERRPPIINNCCKKNNEEYYVVIILLLLEE

My Southern Pride Sweetand Sour Cabbage

1 1/2 cups of green cabbage1 1/2 cups of red cabbage2 medium Granny Smith Apples1/2 cup Coca Cola2 tablespoons of white vinegar2 tablespoons of light

brown sugar2 tablespoons of bacon

dripplings1 teaspoon salt1/2 teaspoon black pepper1 teaspoon caraway seeds

Finely shred both cabbages.Should measure 3 cups. Core anddeseed apples. Leave skins on. Cutinto small dices. In a medium panover medium heat, toss allingredients together. Cover and letsimmer until cabbage is tender,about 25 minutes. Stir occasionally.Let cool and serve.


Potato Apple Stuffing

1 large sweet onion, finelychopped

2 celery ribs, finely chopped1 medium Red Delicious apple,

diced and decored1 1/2 cups bread crumbs6 tablespoons butter, room

temperature3 cups mashed potatoes, cooked1/4 teaspoon cinnamon1 tablespoon sour cream1 teaspoon salt1/2 teaspoon black pepper1 cup shredded sharp cheddar

cheese2 tablespoons fresh flat leaf

parsley, minced

Preheat oven to 350 degrees. In alarge saucepan, saute onions andcelery in butter. Cook until tender.Remove from heat. Add breadcrumbs, potatoes, apple, sourcream, cinnamon, salt, pepper andparsley. Mix together. Place onto acooking dish, lightly coated withnon-stick cooking spray. Leaveuncovered and bake for 40 to 50minutes, or until golden brown.Sprinkle cheddar cheese and bake10 more minutes, or until cheese ismelted. Let cool and serve.


Red Green Beans

2 cans cut green beans, 1 candrained

2 tablespoons butter2 tablespoons minced onion2 tablespoons tomato pastePinch of black pepper

Saute onion in butter until soft.Stir in tomato paste and pepper. Addgreen beans and juice from one can.Bring to a boil. Cover and reduceheat to low. Simmer 30 minutes.Serve hot.


Sausage Baked Beans

1 pound of sausage crumbledand cooked

2 large cans of pork and beans1 small can of tomato paste1 cup of honey barbeque sauce1 pound of dark brown sugar1 onion chopped1 teaspoon of garlic powder1/2 teaspoon of black pepper1 teaspoon of onion powder

Fry sausage and onion. Stir inbeans, tomato paste, barbequesauce, brown sugar and spices.Pour in 9x13 baking dish. Top withsliced bacon. Bake one hour at 350 degrees.


Sautéed Asparagus

1 bundle of fresh asparagus4 tablespoons butter/margarine1 teaspoon of minced fresh garlicCoarsely ground black pepper,

to tasteSalt, to taste

Wash asparagus and removewoody stems, approximately thebottom two inches of the stalk.(Note: When you bend asparagusand it snaps, the lower part is thewoody stem and the top part is thetender more desirable part to eat.)

Cut tender tips into about 2 inchpieces.

In a large skillet, melt butter andadd fresh garlic.

Add asparagus to skillet. Add saltand pepper to taste.

Toss pieces of asparagus in thebutter and garlic to coat it.

Allow it to cook for about sevenminutes until heated through and isa nice bright green in color.

Serve immediately.LLAAUURRAA EEBBEERRSSOOHHLL

HHEERRRRIINN

Scalloped Corn and Oysters

1-pound can (2 cups) cream-style corn

1 can frozen condensed oysterstew, thawed

1 cup medium cracker crumbs(approx. 20-22 saltine crackers)

1 cup milk1/4 cup chopped celery1 slightly beaten egg1 tablespoon finely chopped

pimiento1/4 teaspoon saltDash of pepper2 tablespoons butter, melted1/2 cup medium cracker crumbs

(10-11 saltine crackers)

Combine corn, oyster stew, 1 cupcracker crumbs, milk, celery, eggpimiento, salt, and pepper. Pour intogreased 1 1/2 quart casserole dish.Combine melted butter and 1/2 cupcracker crumbs. Sprinkle over cornmixture in a wreath design. Bake in350 degree oven for approximately1 hour or until golden brown. Whenknife inserted in center of casserolecomes clean, corn is done. Makes 6 servings.

JJAANNEE MMCCLLAAUUGGHHLLIINNMMUURRPPHHYYSSBBOORROO

Scalloped Pineapple

4 cups plain bread croutons1 large can pineapple chunks,

drained3 well beaten eggs1/2 cup melted oleo2 cups granulated sugar1 cup milk

Combine the croutons, sugar,melted oleo and eggs. Mix well. Addthe pineapple chunks and milk.

Pour into a well greased 1 1/2 to 2 quart casserole baking dish. Bakeat 325 degrees for 45 to 50 minutes.Serve warm.




Callie Oxford was the youngest ofthree generations competing in theHoliday Recipe contest. Her motherAmy won the cookies category with thePeanut Butter Bacon Cookies and hergrandmother competed in the breadscategory with her Monkey BreadMuffins.

“I’ve been cooking since I was three-years-old at my grandma’shouse,” Callie said. “I used to roll

out the dough.”Callie won the young

cooks category with herMelt in Your MouthMexican Dip.

She’s been successfulwith the recipe, winningBest First Time FoodDemonstrator with it at 4-H, where she had to prepare theentire dish in front of a judge.

Callie said she enjoys cookingalongside her mother and grandmother.

YYoouunngg ccooookkss take the stageMelt In Your MouthMexican Dip wins

Oxford

Squash Casserole

2 packages (12-ounces each) of yellowsquash (frozen) or about 4 large fresh

1 large yellow onion diced16-ounce container of sour cream8 ounce package of cheddar cheese1 can cream of chicken soup1 can cream of mushroom soup1/2 cup of milk1/2 cup of butter1/2 teaspoon of salt1/2 teaspoon of black pepper1 tablespoon of garlic powder1 tablespoon of onion powder1 package of chicken flavored

Stove Top stuffing mix

Preheat oven to 350 degrees. Paraboil orsteam squash for 8 to 10 minutes or until forktender. Drain. Saute onion in butter. Add tosquash along with all other ingredientsincluding stove top stuffing mix dry. Pourmixture in 9x13 inch dish that has beenbuttered. Bake for 30 minutes.


Stuffed Sweet Potatoes

12 large sweet potatoes, baked1 1/2 sticks unsalted butter, room

temperature3/4 cup light brown sugar3/4 cup flour1/4 teaspoon salt1/4 teaspoon pumpkin pie spice,

or cinnamon1 cup toasted pecan pieces1 cup miniature marshmallows

Preheat over to 400 degrees. Wash andprick potatoes. Bake on cookie sheet for 45 minutes or until knife inserted in centergoes in easily. Mix butter, brown sugar andbutter in large bowl until crumbly.

Add cinnamon, salt, pecans andmarshmallows. Fold streusel topping togetherto combine. Slice potatoes in half down centerand push ends towards the middle to open up.

Stuff sweet potatoes generously withstreusel topping and return to oven. Bake for20 minutes, or until topping is bubbly andbrown.


Sweet Potato Halves

4 large sweet potatoes, partiallycooked and peeled

1 1/2 sticks butter, meletd4 pre-cooked slices hickory bacon,

crumbled1 cup chopped pecans2 tablespoons honey1 teaspoon pumpkin pie spicePinch of salt

Preheat oven to 450 degrees. Lightly coatlarge baking sheet with non-stick cookingspray. Slice potatoes in half and dip in meltedbutter. Place on baking sheet. Combinepecans, salt, pumpkin pie spice and bacon insmall bowl. Sprinkle mixture on potatoes.Drizzle honey over potatoes. Bake for 15 to 20 minutes (optional). Garnish with fresh flatleaf parsley.


Taco Chili

1 jar taco chili mix4 cups water2 cans (16-ounces each) diced tomatoes

with green chilies1 pound packaged ground chuck,

cooked and drainedtortilla chips, shreddedcheddar cheese

In a large Dutch oven, add beans from tacochili mix and water to cover. Let stand for 8 hours. Drain. Stir in taco chili mix, water,tomato sauce and tomatoes, stirring tocombine the ground chuck. Bring to a boil.Reduce to simmer for 2 hours. Serve withtortilla chips and cheese.


Wild Rice with Mushrooms and Almonds

2/3 cup uncooked wild rice 1 2/3 cup chicken broth (low sodium)2/3 cup sliced fresh mushrooms 1/3 cup slivered almonds, toasted 1 1/3 tablespoon butter, melted 1 1/3 tablespoon chopped green onions

Rinse and drain rice; place in a baking dishcoated with non-stick cooking spray.

Add the remaining ingredients; mix well.Cover and bake at 325 degrees for 1 1/2 to

2 hours or until liquid is absorbed and rice istender. Serves 4.

LLAAUURREENN HHEERROOLLDDAALLTTOO PPAASSSS


Melt In Your Mouth Mexican Dip2 tubs (8-ounces) whipped cream cheese spread16-ounce container of sour cream1 envelope of taco seasoning mix

Mix these ingredients together in a bowl. Spread out on a platter. Top with the following:shredded lettuce, chopped tomatoes, shredded cheese, black olives (optional), greenonions (optional). Serve with your favorite tortilla chips.

CCAALLLLIIEE OOXXFFOORRDDHHAARRRRIISSBBUURRGG


Cheesy Chicken

4 to 6 boneless skinless chicken breasts (a packof chicken tenders will work)

2 packages of Lipton broccoli cheddar rice

3 tablespoons butter1 cup water1 cup milkClear food wrapMeat tenderizer

Cover cutting board with clear food wrap.Place one chicken breast at a time on theboard cover chicken with another layer ofclear food wrap. This is a trick my mom usesto keep from making a big mess and helpswith the clean up.

Once covered you can take the meattenderizer and pound the chicken outthinner. (This helps the chicken cook fasterand more even). Once all the pieces arepounded out set aside. Spray a baking dishwith non stick spray. Add Lipton cheddar riceto side. Add butter, milk and water. Mix with afork until well mixed. Place chicken in the ricemixture covering them with mixture.

Bake 350 degrees for 40 to 50 minutesuntil golden brown and chicken is fullycooked.

KKAALLEEIIGGHH PPRREESSSSLLEERRAANNNNAA

Chocolate Oatmeal Drop Cookies

2 cups sugar2 tablespoons cocoa1/4 teaspoon salt1/2 stick oleo1/2 cup milk1 teaspoon vanilla

Mix and cook. When butter melts andmixture starts to boil, cook hard one minute.

Take from heat and add 1/3 cup peanutbutter and 3 cups one minute oats (coconutoptional). Drop by teaspoonfuls on waxedpaper.

AAAARROONN HHOOWWEELLLLFFRREEEEMMAANN SSPPUURR

Corny Casserole

2 Jiffy cornbread mixes2 eggs1/2 cup milk2 cans whole corn1 can cream corn1 small container sour cream

Mix all the ingredients together in a bowlwith big spoon not a mixer because it willbreak up the whole corn.

Spray a casserole dish with non stick sprayand bake at 375 degrees for approximately30 to 40 minutes until golden brown.


Fried festive corn

1 regular size bag frozen corn2 tablespoons bacon grease

(can use vegetable oil if you don’t have bacon grease)

1 tablespoon dehydrated green andpeppers (you can use fresh if you havebut the dehydrated are not as messy)

1 to 2 tablespoons Splenda 1 tablespoon dehydrated onions

or diced fresh SkilletSpoon

On medium to high heat add grease toskillet. Once hot poor in frozen corn. Addonion and peppers. Stir. Let mix fry. Reduceheat not to burn corn but not too muchwhere it won’t cook peppers. Last thing is toadd Splenda. Continue to cook and stir untilcorn is as tender as you like it.


Mississippi Mud Cake

2 sticks margarine1/2 cup cocoa2 cups sugarpinch of salt4 eggs, beaten1 cup sifted flour1 cup chopped nuts1 small jar marshmallow crème

Melt margarine, add cocoa, sugar, salt andeggs. Mix well, add flour, mix well and add 1 cup nuts. Bake in 9x13 inch pan at 350 degrees for 30 minutes. When done andstill hot, spread marshmallow creme and letcool.

Frosting:1 stick margarine1/3 cup cocoa, sifted1 pound box powdered sugar1/3 cup milk1 teaspoon vanilla

Melt margarine, add other ingredients. Beatto spreading consistency and spread oncooled cake.

HHAANNNNAAHH HHOOWWEELLLLFFRREEEEMMAANN SSPPUURR

Nachos

4 cups tortilla chips1/2 pound bulk Italian sausage

or ground beef1 1/2 cups shredded cheddar1/2 cup dairy sour creamSliced ripe olivesSliced peppers, if desired

Spread tortilla chips 1 layer deep in a 12-inch glass dish. In a skillet, cook over mediumheat until ground beef is browned,drain on apaper towel. Sprinkle meat evenly over tortillachips, sprinkle cheese over meat.

Bake in a 350 degree oven for sevenminutes. Spoon meat and cheese, sprinklewith olives and mild pepper.

Note: Electric skillet works best.JJOOLLEENNEE FFRRAALLEEYY

HHEERRRRIINN

Not So Perfect Sweet Potato Casserole

5 to 6 medium sweet potatoes3 tablespoons butter4 tablespoons brown sugar2 teaspoons cinnamon2 eggs1 bag mini marshmallows1/2 cup nuts

Wash sweet potatoes. Poke a few holes inthe potatoes with a fork. Place on a plate andplace them in the microwave for 7 to 10minutes, cook them until fork tender. Setthem aside to cool enough until you canhandle them.

In a bowl add butter, brown sugar,cinnamon. Once the sweet potatoes are coolenough to handle take a butter knife and peelthe skin off. Place them in the bowl. Take an electricmixer and mix until creamy. Add a little more butter if you want to loosen up mixture.

Spray casserole dish with non stick spray.Add sweet potato mix to dish. Spread evenlyaround the dish.

Top with marshmallows, finish with thenuts. Bake at 350 degrees for 25 to 30minutes until marshmallows are goldenbrown



Mississippi Mud Cake

ALAN ROGERS / THE SOUTHERNCallie Oxford of Harrisburg dressed in costume to present her winning dish, Melt in Your MouthMexican Dip, during the Holiday Recipe Contest at The Southern Illinoisan.

Holiday Cookbook

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