Stuffed Mushrooms
1 package fresh mushrooms
1/2 cup bread crumbs
1/4 cup finely chopped onions
1/4 cup finely chopped green peppers (optional)
1 teaspoon soy sauce
1/2 pound sausage
1 cup grated cheddar cheese
1 tablespoon olive oil
Wash mushrooms and remove stems from caps. Save enough stems to chop up to make about 1/2 cup. Place caps upside down in buttered 9 x 13 x 2 glass baking dish. Mix all other ingredients together with hands in bowl. Fill each mushroom cap with a heaping helping of the sausage/cheese mixture. Bake at 350 degrees for 30 to 45 minutes, or until sausage is done. Serve hot.
Andrea Lovvorn



SOUR CREAM NUTS
1 cup firmly packed brown sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup sour cream
3 cups pecans (halves or chopped)
Mix sugars, salt and sour cream. Cook to soft ball stage (234 degrees) stirring constantly. Remove from heat and add vanilla and pecans. Stir until nuts are well-coated. Pour onto waxed paper or drop by teaspoonfuls. Cool
Pam O'Neal



SAUSAGE BALLS
3 cups biscuit mix
1 pound pork sausage
10 oz sharp cheddar cheese, grated
Crumble the sausage and mix with cheese. Add biscuit mix 1 cup at a time. Form into small balls. Bake in a 350 - 375 degree oven for 13 - 15 minutes.
Inez Giles


Spicy Ranch Oyster Crackers
12 to 16 oz plain oyster crackers
1/2 to 1 teaspoon dill weed
1 package Hidden Valley Ranch Buttermilk Recipe Original Ranch Dressing Mix
3/4 to 1 cup salad oil
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder
Combine Hidden Valley Ranch mix and oil; add dill weed, garlic powder and lemon pepper. Pour over crackers, stir to coat. Place in warm oven for 15 - 20 minutes.
(Chelsea, Chayla and Caresa are crazy about these and sometimes fix this by themselves. They mix all the ingredients in a bowl and cook in the microwave for 2 minutes. This way they are ready in a hurry. They keep a long time in an air-tight container; of course, not at our house!)
Donna Parks



HEART OF GOLD
1 can refrigerator biscuit dough (or Crescent Roll Dough)
3 oz cheddar cheese
3 tablespoons margarine
Separate biscuits and cut into quarters. Cut cheese into 40 small cubes. Wrap a biscuit piece around a cheese cube and seal edges. Melt margarine in pan. Roll each biscuit in margarine and leave in pan. Bake at 450 degrees for 8 minutes until lightly browned. Excellent with chili or soup. Makes 40.
Shirley McGee



HIDDEN VALLEY RANCH CHEESE PUFFS
2 cups shredded sharp cheddar cheese
1 tablespoon Hidden Valley Ranch Milk Recipe Ranch Salad Dressing Mix
1/3 cup mayonnaise
10 - 1 inch slices French Bread
Mix cheese, mayonnaise and dressing mix. Spread mixture on bread slices. Broil until puffed and golden. (About 3 or 4 minutes.)
Michelle Crowell


Cheese Ball
2 (8 oz) packages cream cheese softened to room temperature
1/4 cup finely chopped green pepper
2 tablespoons finely chopped onion
1 - 8 1/2 oz can of crushed pineapple
1 teaspoon seasoning salt
Combine all ingredients well and let stand in refrigerator 5 - 10 minutes. Form into 1 or 2 rolls or large balls. Decorate as you wish (cherries, pineapple tidbits, nuts, etc.) Serve with crackers. Serves 15 - 20.
Donna Parks


ARTICHOKE-CHEESE SQUARES
1 - 6 oz jar marinated artichoke heads, drained
1/2 pound grated sharp cheddar cheese salt and pepper to taste
1 scallion chopped
4 eggs
6 crushed saltines
2 dashes tabasco
Sauté' scallion in 1 tablespoon oil. Add beaten eggs and other ingredients. Pour in 8 x 10 greased dish. Bake 35 minutes at 350 degrees. Cut in bite-size squares. Serve warm. Can be frozen.
Barbara Dawson


HAM AND HERB VEGETABLE DIP
1 - 8 oz. package softened cream cheese
1 - 4 1/4 oz. can deviled ham
1 cup mayonnaise
1/4 cup evaporated milk
1 tablespoon parsley flakes
2 tablespoons diced green onion
1/4 teaspoon dillweed
1/4 teaspoon garlic powder
4 drops hot pepper sauce
Place all ingredients in blender or food processor and cover. Process until smooth and creamy. Refrigerate 1 - 2 hours or until well chilled. Makes about 3 cups.

Dip For A Crowd
1 lb. ground sausage
1 lb. ground beef
1 medium onion, chopped
2 lbs. Velveeta cheese
2 cups shredded Cheddar cheese
1/2 teaspoon garlic powder
1 - 10 3/4 can cream of mushroom soup
1 - 8 oz. jar picante sauce
Brown sausage, beef and onion in a 5 quart dutch oven; drain grease. Add remaining ingredients and heat until cheeses are melted. Serve warm with chips or toasted bread sticks. Makes about 10 cups.
Pam O'Neal


SPINACH DIP
1 1/2 cups sour cream
1 - 8 oz can water chestnuts drained, finely chopped 1 package Knorr vegetable soup mix
1 cup mayonnaise
1 box frozen chopped spinach, thawed
Press thawed spinach between paper towels to drain completely. In medium bowl combine all ingredients; mix well. Cover; refrigerate several hours to blend flavors. Serve with Hawaiian bread. Hollow out bread and place dip in hole. Place pieces that have been taken out around outside of bread.
Donna Parks
Pam O’Neal


EASY PARMESAN CRESCENTS
8 oz can Pillsbury Crescent Rolls
3 tablespoons grated Parmesan Cheese
1 tablespoon melted butter
1 egg, beaten
Heat oven to 375 degrees. Lightly grease cookie sheet. Separate dough into 8 triangles. Brush each triangle with melted butter; sprinkle each with scant 1 teaspoon Parmesan cheese. Roll up, starting at shortest side of triangle and rolling to opposite point. Place point-side down on cookie sheet; curve each into crescent shape. Brush with beaten egg; sprinkle with remaining Parmesan cheese. Bake 10 to 15 minutes or until golden brown.
Donna Thomas


Cracker Snackers
1 - 6 oz package cheddar flavor tiny goldfish crackers
1 6 oz package parmesan flavor tiny goldfish crackers
1 - 6 oz package plain flavor tiny goldfish crackers
3 cups wheat square cereal (Chex)
3 cups corn square cereal
2 cups corn & rice square cereal
2 cups toasted oat cereal (Cheerios)
8 to 10 cups walnut halves
2 tablespoons onion powder
2 tablespoons celery salt
1 tablespoon garlic powder
1 tablespoon pepper
1/2 cup butter, melted
1/2 cup bacon drippings, melted
2 tablespoons worcestershire sauce
1 tablespoon hot sauce
Combine first 12 ingredients in a large container; toss well. Cover and let stand 8 hours or overnight. Combine remaining ingredients; drizzle over cereal mixture and toss well. Spread snack mixture onto 3 - 15x10x1 inch jelly roll pans. Bake at 200 degrees for 1 hour, stirring every 15 minutes. Let mixture cool completely and store in airtight containers.
Joan Thomas


CHEESE THUMB PRINTS
2 - 5 1/2 oz packages biscuit mix
1 stick margarine
8 oz sharp cheddar cheese
1/2 teaspoon red pepper
Sesame seed
Preheat oven to 425 degrees. Cream first four ingredients together. Roll into one inch balls. Press down with thumb and sprinkle with sesame seeds. Bake 15 to 18 minutes.
Yield: approx. 35 pieces
Laura Phillips


Miss Daisy’s Shrimp Dip
8 oz cream cheese, softened
2 cups boiled shrimp, finely chopped
1/2 teaspoon worcestershire sauce
1 cup sour cream
1/2 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon hot sauce
Combine all ingredients. Blend well. Refrigerate several hours before serving with assorted crackers.
Laura Phillips


FESTIVE HAM SPREAD
4 cups finely chopped ham
3/4 cup mayonnaise or salad dressing
1/4 cup sweet pickle relish sliced green onion tops
8 oz cream cheese, halved & softened
1/2 cup sliced green onions sliced almonds
Combine ham, 4 oz cream cheese, 1/2 cup mayonnaise, onion and relish in small mixing bowl; mix well. Chill. Combine remaining 4 oz cream cheese and 1/4 cup mayonnaise in separate bowl. Chill.
Spoon ham mixture onto serving plate and shape into Christmas tree.
Spread cream cheese mixture on top and sides of ham mixture.
Arrange sliced almonds and green onion tops attractively on tree.
Serve with crackers.
Joan Thomas



TOASTED ORNAMENTS
To accompany any cheese spread or dip, cut out festive shapes from bread with cookie cutters. Butter bread and toast to a golden brown.
Joan Thomas

Hot Spiced Cider
1 medium orange
2 cups water
8 whole cloves
2 cinnamon sticks
2 quarts apple cider
1 teaspoon whole allspice
Combine ingredients in 3 quart saucepan and bring to boil. Reduce heat. Simmer 15 minutes. Stir well. Pour in cups. Serve with cinnamon stick.
Carolyn Crowell

FESTIVE PUNCH
4 cups cranberry juice cocktail
4 cups pineapple juice
1 to 1 1/4 cups sugar
2 quarts chilled ginger ale
Mix cranberry cocktail, sugar and fruit juice. Stir to dissolve
sugar. Chill. Add ginger ale just before serving. Serves 12 - 15.
Donna Parks

HOUSE TEA
tea bags for 1 gallon 1 small can pink lemonade
2cups sugar
3/4 cup white grape juice
Brew tea bags according to package instructions. Combine remaining ingredients with brewed tea in 1 gallon container. Add water to fill. Chill.
Colleen Embry


Boiled Custard
2 cups milk
1/3 cup sugar
1/2 teaspoon vanilla extract
2 eggs
1 tablespoon all purpose flour
Put milk in top of double boiler over simmering water. Scald. Meanwhile, in small bowl of electric mixer, beat eggs until frothy. Thoroughly beat in sugar mixed with flour. Very slowly blend hot milk into egg mixture. Return to double boiler and cook, stirring constantly until custard barely coats a metal spoon. Remove from heat and stir in vanilla. Refrigerate and serve.
Bettie Williams


CRANBERRY PUNCH
32 oz. 7-up
2 cups orange juice
32 oz. cranberry juice cocktail
1/4 cup lemon juice
1 quart pineapple sherbet
Combine in large punch bowl. 24 servings (4 oz. each).
Pam O'Neal

HOT MOCHA MIX
1 cup unsweetened cocoa
2 cups dry non-dairy creamer
1/2 cup instant coffee
2 1/2 cups sugar
2 cups nonfat dry milk
1 vanilla bean, cut in quarters
Combine ingredients in a large bowl; stir until well blended. Pack into 4 pint jars, making sure 1 piece of vanilla bean is in each jar. Seal. Store in refrigerator at least one week before using to allow vanilla flavor to be absorbed into the mix.
To mix: Use 3 tablespoons mocha mix for every 3/4 cup boiling water. Top with marshmallows.
Great for gift giving!
Joan Thomas

Mound Cake
1 box devil’s food cake mix
Mix and bake as directed in 2 layers. After baking, split each layer.
Filling
1 cup milk
1 cup sugar
1 - 10 oz. package of miniature marshmallows
14 oz. shredded coconut
Put milk and sugar in pan and bring to boil. Add a 10 1/2 oz. package of miniature marshmallows. Stir until melted. Add 14 oz. shredded coconut. Boil until thick (about 10 minutes). Let cool and put between layers. Frost with Betty Crocker milk chocolate icing in the box.
Linda Nichols

CHOCOLATE SURPRISE CAKE
1 box Duncan Hines Yellow Pudding cake mix
1 - 16 oz can Hershey’s chocolate syrup
1 can Eagle Brand milk
1 - 8 oz carton of Cool Whip
Preheat oven to 350 degrees. Bake cake according to directions on box, using 9 x 13 pan. Remove from oven and punch holes in cake with a wooden fork. Mix syrup and Eagle Brand milk; pour slowly over cake. Chill at least 4 hours. Remove from refrigerator and spread Cool Whip on top. You may sprinkle flaked coconut or nuts on top, if desired.
Glenda Peek

GRAHAM CRACKER CAKE
3/4 cup butter
3 eggs
1 teaspoon baking powder
1 1/2 cups sugar
33 graham crackers
1 cup milk
Cream together butter and sugar. Add the eggs, milk, graham crackers and baking powder. Bake in a slow oven (350 degrees) for 1 1/2 hours.
Inez Giles


Uncooked Fruit Cake
1 pound vanilla wafers
2 cups mixed candied fruits
2 cups nuts
1 cup sweetened condensed milk
Crush the vanilla wafers with a rolling pin and reserve enough crumbs to make a coating for the roll. Mix rest of crumbs, nuts, condensed milk and fruit. Mold into a roll or square loaf, you can suit yourself about the size. Then roll it in the wafers that you reserved and sprinkle with powdered sugar. Roll in wax paper. Store in refrigerator until time to serve. Will keep a long time.
Aline Darnall

BANANA CAKE
1/2 cup shortening
1 1/2 cups sugar
3 egg yolks, 1 egg white
2 cups sifted flour
1 teaspoon soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup sour milk
1 cup mashed bananas
1 teaspoon vanilla
1/2 cup chopped nuts
Cream shortening, sugar and eggs. Add 1/2 of milk and sifted dry ingredients and vanilla. Beat 1 minute. Add rest of milk, mashed bananas and nuts. Beat 1 minute. Bake 25 minutes in 375 degree oven. Makes 2 layers. Frost with 7 minute frosting.
Aline Darnall

JAMES' COCONUT SOUR CREAM CAKE
1 box sour cream cake mix
8 oz frozen coconut, thawed
2 cups sugar
8 oz sour cream
1 1/2 cups whipped cream
The first day combine sour cream and sugar, mix well. Add coconut and place in refrigerator 24 hours. The second day cake mix as directed. When cool, mix cool whipped cream with the sour cream and coconut. Place back in refrigerator for 4 days before serving.
Inez Giles


Coconut Yellow Cake
2 cups self-rising flour
1 1/2 cups sugar
1/2 cup butter
1 cup milk
2 eggs (unbeaten)
1 teaspoon vanilla
Measure flour, sugar, butter and 2/3 cup milk in bowl. Mix on medium speed for 2 minutes. Add eggs, 1/3 cup milk and vanilla. Mix 2 minutes. Pour in 3 (9 inch) greased and floured pans. Bake in 375 degree oven for 25 to 30 minutes.
Coconut Milk
3/4 cup water
4 tablespoons coconut
1/2 cup sugar
pinch of salt
Put in pan and bring to boil, strain out coconut. Pour 1/2 cup on each layer of cake before icing. After icing sprinkle on coconut.
White Cloud Icing
1 1/3 cups sugar
1/3 cup water
1/4 teaspoon cream of tartar
dash salt
3 egg whites
1 teaspoon vanilla
Combine sugar, water, cream of tartar and salt in a saucepan. Cook covered for 3 minutes. Remove cover and boil to soft ball stage (242 degrees). Beat egg whites until stiff but not dry. Slowly add hot syrup, beating all the time. Add vanilla and beat until mixture hold stiff peaks. Ice cake.
Donna Parks

CHEESE CAKE
3 - 8 oz packages of cream cheese
1 cup sugar
Crust:
18 finely crushed graham crackers
5 whole eggs
1 teaspoon
3 tablespoons melted butter
Line bottom of 9 x 13 x 2 pan with crust. Have cream cheese at room temperature. Beat until smooth the first three ingredients, then add vanilla. Pour cream cheese mixture into crust. Bake 40 minutes at 325 degrees.
Frost:
Mix 1 pint of sour cream with 4 tablespoons sugar and 1 teaspoon vanilla. Return cake to oven for 5 minutes at 350 degrees.
Jianita Darnell


Chocolate Pound Cake
2 sticks margarine
1/2 teaspoon soda
2 1/2 cups flour
1/2 cup chopped black walnuts
1 pound can Hershey syrup
4 eggs
2 cups sugar
1 cup buttermilk
5 Hershey bars
Cream butter and sugar. Add eggs one at a time, beating each time. Add soda to buttermilk and flour. In double boiler melt Hershey bars and syrup and add to the above mixture. Bake at 325 degrees for 20 minutes, then 1 hour at 300 degrees in greased bundt pan.
Inez Giles

FRESH APPLE POUND CAKE (FROM GEORGIA)
3 cups flour
1 1/2 cups corn oil
2 cups sugar
2 cups chopped medium fine pecans
1/2 cup butter or margarine
1/2 cup light brown sugar
1 teaspoon soda
1 teaspoon salt
3 eggs
2 teaspoons vanilla
2 teaspoons milk
2 cups diced apples
Grease and flour a 10 x 4 bundt pan. Stir together flour, soda and salt in large bowl of electric mixer. Fold in apple and pecans. Bake 1 hour and 25 minutes. Cool for 20 minutes. Bring butter, brown sugar and milk to a boil. Boil for 2 minutes then spoon the hot mixture over the still warm cake.
Inez Giles

CHRISTMAS POUND CAKE
1 cup Crisco (must use Crisco)
6 eggs
1/2 teaspoon lemon extract
1 3/4 cups sugar
1 teaspoon vanilla
2 cups plain flour
Cream Crisco and sugar. Add eggs, 2 at first, mix and add a little flour, then 1 egg until flour and eggs are all used. Mix well. Put into greased Bundt pan. Bake in preheated oven at 325 degrees for 1 hour - 1 hour 15 minutes
Carolyn Crowell


Red Velvet Cake
1 1/2 cups sugar
2 whole eggs
2 1/2 cups sifted cake flour
2 tablespoons cocoa
1 teaspoon soda
1/2 cup crisco
1 cup buttermilk
2 oz red food color
1 teaspoon vanilla
pinch of salt
Cream sugar and crisco together. Add eggs, buttermilk and cake flour. Then add food color, cocoa, vanilla, salt and soda. Pour into 3 greased 8 inch pans and bake at 350 degrees for 30 minutes.
Filling and Icing
Cook in double boiler until thick:
1 cup water
5 tablespoons flour
Set aside and let cool. Cream together:
1 cup sugar
1 cup butter
1 teaspoon vanilla
Add creamed mixture to cold flour mixture and beat until creamy. Ice cake between layers and spread on top and sides.
Lucille McBee

GERMAN STRAWBERRY CAKE
1 white cake mix
1 cup Wesson oil
4 eggs
1 cup coconut
1 package strawberry Jell-O
1/2 cup milk
1 cup chopped strawberries
1 cup chopped nuts
Mix together. Pour into tube pan or bundt pan; that has been greased and floured. Bake at 350 degrees for 60 minutes.
Icing:
3/4 box confectioners sugar
1/2 cup chopped strawberries
1/3 cup melted oleo
1/2 cup chopped nuts
1/2 cup coconut
R. Gene Williams

Apple Cake
1 1/2 cup oil
3 eggs
2 teaspoons vanilla
1 1/2 cups pecans
2 cups sugar
3 cups flour
1 teaspoon soda
3 cups apples
Mix together. Add apples. Bake at 325 degrees for 1 1/2 hours. (Bake in a greased and floured tube pan.)
Glaze
1 cup brown sugar
1/4 cup milk
1 sick margarine
Melt margarine, stir in milk and sugar. Pour over cake about 5-10 minutes before removing from oven.
Bettie Williams

DIRT CAKE
1 pound Oreo cookies
1 cup powdered sugar
1 - 12 oz container of Cool Whip
8 oz soft cream cheese
3 cups milk
2 - 3 oz boxes instant vanilla pudding
Crush Oreo cookies and put half in bottom of 9 x 13 pan. Mix soft cream cheese with powdered sugar. Add milk, vanilla pudding and Cool Whip. Pour this mixture over cookie crumbs. Put rest of cookie crumbs on top and press down. Refrigerate 1 hour before serving.
Roberta Blancato

FRESH APPLE CAKE
1 1/2 cups cooking oil
3 eggs
1 teaspoon salt
3 cups diced apples
1 cup raisins
2 cups sugar
3 cups flour
1 teaspoon soda
1 cup nuts
2 teaspoons vanilla
Beat oil with eggs and sugar. Sift flour, salt and soda together; add apples nuts and raisins. Add this to sugar mixture. Pour in 9 x 13 pan, sprinkle with sugar and cinnamon. Bake at 325 degrees for 45 - 50 minutes. Glaze if desired with 1 cup confectioners sugar and 1 1/2 tablespoons lemon juice.
Roberta Blancato


Fresh Apple Cake
3 eggs
1 1/2 cups oil
2 cups sugar
3 cups flour
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon soda
2 teaspoons vanilla
3 cups chopped apples
1 cup pecans
Mix eggs, oil and sugar, blending well. Sift flour, soda, salt and cinnamon. Add to egg mixture the vanilla, apples and nuts. Pour into greased 9x13 pan. Bake at 350 degrees for 1 hour. While cake is hot, pour hot topping over it.
Topping
1 cup brown sugar
1 stick butter
1/4 cup milk
Combine and cook for 3 minutes. Pour over hot cake in pan.
Donna Thomas

PUMPKIN PIE
9 inch pie shell
14 oz Eagle Brand milk
1 teaspoon cinnamon
1/2 teaspoon nutmeg
16 oz can pumpkin
2 eggs
1/2 teaspoon ginger
1/2 teaspoon salt

Preheat oven to 425 degrees. In large bowl combine all ingredients. Turn into crust. Bake 15 minutes. Reduce oven to 350 degrees and continue baking 35 to 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool before cutting. Garnish with whipped cream.
Donna Thomas


ANGEL PECAN PIE
Beat - 3 egg whites until stiff
Add slowly - 1 cup sugar and 1/4 teaspoon salt
Add - 1 teaspoon vanilla
Crush - 22 Ritz crackers(to equal 1 cup)
Fold in - cracker crumbs and 1 cup chopped pecans
Bake - 325 degrees for 30 minutes in buttered pie pan
Cool - Top with Cool Whip and drizzle with chocolate syrup
Easy, good-tasting pie, that tastes like a lot of work went into it!
Laura Phillips


Coconut Caramel Layer Pie
2 graham cracker pie crusts
8 oz cream cheese, softened
1 can Eagle Brand milk
3/4 stick butter or margarine
8 oz Cool Whip
1 large can coconut
1 jar caramel syrup
1 package slivered almonds
Mix together cream cheese and milk. Add Cool Whip. Mix together margarine, coconut and almonds. Toast and drain on paper towels. Divide cheese mixture in half and pour into each pie shell. Top each with half coconut and almond mixture. Drizzle syrup on top. Freeze until firm. Thaw 15 minutes before serving.
The same pie can be made this way also

CARAMEL CREAM PIE
2 tablespoons butter or margarine
3 1/2 oz can flaked coconut
4 oz cream cheese, softened
1/2 cup Eagle Brand milk
1/4 cup confectioners sugar
1/2 cup caramel syrup (topping)
8 oz whipping cream
1/4 cup chopped pecans
1/2 teaspoon vanilla
8 inch pie crust
Toast coconut as directed on can in oven, or melt margarine, add coconut and pecans. Sauté until golden brown, stir frequently. Set aside and cool. Whip cream until stiff peaks form. Set aside. Mix cream cheese, milk, sugar and vanilla, then fold in whipping cream. Spread half of cream cheese mixture in pie crust. Drizzle half of topping on cream cheese, then half of the coconut mixture over topping. Repeat process. Freeze.
Juanita Darnell


DREAM PIE
4 slices pineapple in own juice
1 1/2 bananas
1 package sugar-free orange Jell-O
1 teaspoon walnut extract
1/2 cup cherries
6 teaspoons sweetener
6 teaspoons cornstarch
Make Jell-O as directed and let partially congeal. Dice pineapple, add cherries, sweetener and cornstarch and cook until thickened. Cool. Add extract and slice bananas. Mix with Jell-O. Pour into prepared graham cracker crust and top with 1/2 cup whipped topping.
Colleen Embry

Chocolate Cream Pie
2 cups milk
3 1/3 cups flour
2 squares chocolate
1/2 teaspoon vanilla
2/3 cup sugar
1/8 teaspoon salt
3 eggs
Heat milk in a double boiler. Blend the flour, sugar and salt. Add to milk, stir until thick and smooth. Add chocolate (after first melting it over hot water).
Inez Giles


MOCK APPLE PIE
1 1/4 cups sugar
2 teaspoons cream of tartar
pie shell
2 cups water
21 HiHo crackers
Boil sugar, water and cream of tartar for 2 minutes. Drop in HiHo crackers. Put in pie shell. Dot with butter. Put lattice on top. Bake at 400 degrees for 20 minutes. Sprinkle cinnamon on top.
Donna Thomas


FRENCH COCONUT PIE
3 eggs
1 teaspoon vanilla
1 cup coconut
1 cup sugar
1/2 cup margarine
Beat eggs. Add sugar, vanilla, margarine and coconut. Pour into pie shell. Bake 10 minutes at 400 degrees, 15 minutes at 375 degrees, 40 minutes in all.
Inez Giles


Caramel Pecan Pie
1/2 pound caramels
1/2 cup water
1/4 cup margarine
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
2 eggs, slightly beaten
1 cup pecan halves
unbaked pie crust
Place caramels, water & margarine in double boiler & heat, stirring until caramels are melted and sauce is smooth. Combine sugar salt, vanilla & eggs in a separate container. Mix thoroughly. Add pecans and caramel sauce and stir well. Pour into unbaked pie crust and bake in a 400 degree oven for 10 minutes. Reduce heat and finish baking at 350 degrees for 20 minutes.
Jackie King

CHESS PIE
1 1/2 cups sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla
4 tablespoons milk
3 whole eggs
1/2 cup butter
1 teaspoon vinegar
Mix all ingredients and pour into unbaked pie crust. Bake in a 350 degree oven for 40 to 45 minutes or until firm inmiddle.
Jackie King


APPLE CRISP
Heat oven to 350 degrees. Peel and slice 3 or 4 apples. Spread evenly in 8x8 pan. Sprinkle with 1 teaspoon cinnamon, 1/2 teaspoon salt and 1/4 cup water. Measure the following into bowl: 1 cup sugar, 3/4 cup flour, 1/3 cup softened butter. Cut together with pastry cutter and spread over apples. Bake 40 minutes. Serve alone or with ice cream.
Donna Thomas


Easy Banana Pudding
1 large box instant vanilla pudding
1 teaspoon vanilla flavoring
sliced bananas
1 - 4 oz Cool Whip vanilla wafers
Mix pudding as directed on the box. Add in Cool Whip and vanilla flavoring, mix well. In large dessert dish (or casserole) begin with a layer of vanilla wafers, then a layer of sliced bananas, then a layer of the pudding/Cool Whip mixture. Keep adding layers ending with pudding mixture on top. Sprinkle with crushed vanilla wafers. Refrigerate 1 hour before serving.
Andrea Lovvorn


APRICOT ICE CREAM DESSERT
Crust:
Mix 1 1/2 cup crushed vanilla wafers and 1/3 cup melted margarine.
Add 2/3 cup chopped, toasted almonds and 1 teaspoon almond extract.
Reserve 1/2 cup for topping. Press 1/2 remaining mixture into 9 x
13 Pyrex dish. Chill.
Add a layer of vanilla ice cream (1 quart softened). Freeze until hard. Spread 1/2 of 20 oz jar of apricot preserves over ice cream. Add remaining half of vanilla wafers; freeze. Add another quart of softened vanilla ice cream; freeze. Spread remaining 10 oz of apricot preserves. Sprinkle with reserved topping. Serves 15.
Barbara Dawson


PEANUT ICE CREAM BALLS
4 scoops vanilla ice cream
1 cup chopped peanuts
chocolate ice cream topping
Roll each scoop of ice cream in peanuts. Place in freezer for 1/2
hour. Serve in dessert dishes and cover with chocolate topping.
Serves 4.
Inez Giles


Fruit Pizza
1 - 20 oz. roll refrigerated sugar cookie dough
1 - 8 oz. container soft cream cheese
1 - 8 oz. container non-dairy whipped topping
Fruit of your choice
Suggested toppings:
fresh strawberries, sliced fresh peaches, seedless grapes, nuts & coconut (canned fruit should be well drained) sliced bananas, pineapple chunks, sliced kiwi
Preheat oven to 350 degrees. Place cookie dough on ungreased 14 inch metal pizza pan. Cover dough with waxed paper and roll or press dough until pan is covered leaving raised edge. Cook dough until golden brown, about 15 minutes. Cool completely. Prepare sauce.
Sauce
1/2 cup sugar
1/2 cup orange juice
1/4 cup water or juice from pineapple
1 tablespoon cornstarch
2 tablespoons lemon juice
Combine ingredients for sauce in small pan and heat until mixture thickens (15 - 20 minutes) or microwave in glass measure on 100% power for 3 1/2 minutes. Cool completely.
Combine soft cream cheese and whipped topping. Spread over cooked cookie dough. Arrange selected fruit on topping mixture in circular design. Pour sauce over fruit to cover (this adds flavor and will prevent discoloration of fruit). Cut into wedges.
Pam O’Neal


STRAWBERRY BREAD
1 1/2 cup oil
3 eggs
1 teaspoon soda
1/2 teaspoon salt
1/2 cup chopped nuts
2 cups sugar
3 cups flour
1 teaspoon cinnamon
2 cups crushed strawberries
Cream oil and sugar. Add eggs. Sift dry ingredients together and stir in oil, sugar mixture. Add strawberries and nuts. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour.
Betty Williams


Pecan Pie
1/2 cup melted butter
1/4 teaspoon salt
1 cup light corn syrup
4 eggs beaten
1 teaspoon vanilla extract
1 cup sugar
1 cup chopped pecans
1 - 9 inch pastry shell
Combine butter, sugar and corn syrup; cook over low heat, stirring constantly until sugar is dissolved. Cool. Add eggs, vanilla and salt. Blend well. Pour filling into pastry shell and top with pecans. Bake at 325 degrees for 50 to 55 minutes.
Linda Nichols


NO-COOK LEMON PIE
1 - 6 oz. can frozen lemonade
1 carton of Cool Whip
1 can of Eagle Brand Milk
Mix all together and pour into two graham cracker crust pie shells Chill.
Linda Nichols


PEPPERMINT ICE CREAM MOLD
2 cups finely crushed vanilla wafers about 42)
6 tablespoons melted margarine
3/4 cup butter
1 1/2 quarts or 1/2 gallon
5 egg whites
softened peppermint ice cream
5 egg yolks, well-beaten
3 oz unsweetened chocolate
2 1/4 cup confectioners sugar, sifted
1/2 teaspoon vanilla
3/4 cup chopped pecans or walnuts
Reserve 1/2 cup vanilla wafer crumbs and toss the rest with. margarine. Press this into a 9 x 12 pan. Spread on the softened ice cream and freeze. Melt butter and chocolate over low heat; gradually stir in egg yolks, confectioners sugar, nuts and vanilla. Stir constantly and cook for about 2 minutes. Remove from heat and cool completely. Stiffly beat egg whites. Beat chocolate mixture smooth and fold in egg whites. Spread this chocolate mixture over ice cream. (Chocolate mixture will be runny.) Top with reserved crumbs. Refreeze. To serve, allow to thaw only slightly and cut into 12 bars. Other ice cream flavors may be substituted, good choices are butter pecan and mocha.
Shirley McGee

Orange Slice Cookies
2 sticks margarine, softened
1 cup brown sugar
1 cup white sugar
1 teaspoon vanilla
2 eggs
1/2 cup nuts (optional)
2 cups sifted flour
1 cup coconut
2 cups oats
1 cup diced orange slice candy
Cream margarine, sugar and vanilla thoroughly. Beat in eggs until mixture is fluffy. Blend in flour, coconut, oats and orange slice candy. Drop by teaspoonfuls on ungreased cookie sheet 1 inch apart. Bake 8 - 10 minutes at 350 degrees. Makes 4 - 5 dozen.
Juanita Darnell


FRUIT BARS
1 stick margarine
1 egg
1 cup plain flour
1 teaspoon vanilla
1/2 pound brown sugar (1 cup)
1/4 teaspoon salt
Grease and flour an 8 1/2 x 11 1/2 pan. Line pan with pecan halves, then a layer of candied cherries, then a layer of candied pineapple. Mix batter and pour over nuts and fruits. Bake 45 minutes at 300 degrees. You can substitute other fruits if you like.
Margaret McGee


PEANUT BUTTER TASSIES
40 miniature Reesets cup candies
1 package slice and bake peanut butter cookies
miniature paper liners
Unwrap Reese's cups and set aside. Line miniature muffin tins with paper liners. Slice cookie roll into 10 equal slices, then into quarters. Place one quarter into each lined muffin tin. Bake at 350 degrees for 8 10 minutes or until puffy and lightly browned. Remove from oven and immediately poke one Reese's cup into each cookie. "Cool" (I use the foil from the Reese's cups for the liners.)
Shirley McGee


Holiday Wreaths
1/3 cup margarine
1 package regular marshmallows (about 40)
6 cups corn flakes
1 teaspoon green food coloring
red cinnamon candies
Melt margarine and marshmallows in a large saucepan over low heat. Remove from heat and add food coloring. Stir in corn flakes until well coated.
Measure 1/4 cup portions and using buttered fingers, shape into individual wreaths. Dot with red cinnamon candies.
Lois Canter


CANDIED FRUIT COOKIES
1 cup crisco
2 eggs
3 1/2 cup sifted flour
1 1/2 cup each chopped candied fruit, dates and nuts
2 cups brown sugar
1/2 cup buttermilk
1 teaspoon soda
Cream crisco and brown sugar. Stir in eggs and buttermilk.
Combine flour and soda, stir into creamed mixture and beat well.
Add fruit and nuts. Spoon on greased cookie sheet. Bake at 375
degrees for 12 minutes. Makes 10 dozen.
Lois Canter


TINY PECAN TARTS
3 oz cream cheese
1 cup flour
3/4 cup brown sugar
2/3 cup chopped pecans
1/2 cup butter
1 egg
1 teaspoon vanilla
Combine cream cheese, butter and flour well. Chill for 1 hour. Shape into two dozen 1 inch balls. Press dough into bottom and sides of small muffin tins. Beat egg and brown sugar. Cream butter and vanilla until smooth. Add pecans. Put 1 teaspoon to each cup top. Bake at 325 degrees for 25 minutes. "Cool". Yield 12 - 24 servings.
Inez Giles


Sand Tarts
2 sticks butter of oleo
1 1/2 cups chopped pecans
2 teaspoons vanilla
5 tablespoons powdered sugar
2 cups flour
Cream sugar and butter. Add flour, vanilla and pecans. Work and form in small balls. Cook in moderate oven 325 - 375 degrees for one half hour. Roll in powdered sugar while still warm.
Bettie Williams


FRUIT COOKIES
1 stick butter
2 cups flour
1/3 cup milk
1 teaspoon vanilla
1 cup raisins
1 cup sugar
2 eggs
2 teaspoons baking powder
1 cup pecans
1 cup cherries (divided)
Cream butter and sugar. Add eggs. Add sifted dry ingredients. Add vanilla, fold in nuts, raisins and 1/2 cup cherries. Drop by teaspoonfuls on lightly greased baking sheet. Bake at 350 degrees for about 12 minutes.
Bettie Williams


JUBILEE JUMBLES COOKIE
1/2 cup shortening
1/2 cup white sugar
1 cup undiluted evaporated milk
2 3/4 cups sifted flour
1 teaspoon salt
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon soda
1 cup walnuts
Mix shortening, sugar and eggs. Stir in evaporated milk and vanilla. Add flour and nuts. Chill 1 hour. Drop by tablespoonfuls 2 inches apart on baking sheet. Bake at 375 degrees about 10 minutes. Frost while warm.
Inez Giles


Date And Pecan Roll
3 cups sugar
6 candied cherries
1 package dates (pitted-chopped)
1 cup milk
1 pound butter
1 cup pecans
Mix sugar and milk, bring to a boil and add dates and cherries. Boil slowly until the mixture forms a soft ball. (234 - 240 degrees) when tried in cold water. Add butter. Set in a pan of cold water and when nearly cool beat until mixture begins to thicken. Add nuts and place in a damp cloth and roll. (About 1 1/2 inches in diameter.) Slice when cold.
Bettie Williams


SKILLET COOKIES
1 stick oleo
1 cup sugar
1 package dates
(Cook first three ingredients over low heat about 8 - 10 minutes. Stirring constantly.)
Then fold in:
1 teaspoon vanilla
1 cup chopped candied cherries
1 cup chopped nuts
2 cups Rice Krispies
Make into small balls. Roll in Angel Flake coconut usually takes 2 cans) or powdered sugar.
Bettie Williams


GRANNY MABEL LOVVORN'S ICE BOX COOKIES
2 cups brown sugar
3 cups flour
1 teaspoon baking powder*
1 teaspoon vanilla
1 cup butter
2 eggs (unbeaten)
1 teaspoon soda*
1 teaspoon salt*
*If using self-rising flour, omit baking powder, soda and salt
Cream butter and sugar, add unbeaten eggs. Sift dry ingredients together and mix well. Bake at 375 degrees until lightly browned. Don't overbake. (Dough can be made into rolls and stored in refrigerator until ready to use.)
Andrea Lovvorn


RUSSIAN ROCKS
(This is a recipe that has been in my family since 1917.)
3 eggs
1 cup butter or oleo
2 generous cups brown sugar
3 cups flour
1/2 pound English Walnut meats
(use pecans if walnuts not available)
2 teaspoons allspice
1 teaspoon soda dissolved in
1 teaspoon cloves
1 tablespoon warm water
2 teaspoons cinnamon
1 box seeded raisins
Flour nuts and raisins in 1 1/4 cups flour. Sift spices with the 3 cups of flour. Beat eggs. Cream sugar and butter. Mix with the beaten eggs and when well mixed add nuts and raisins. Add soda, water and flour. The dough is very stiff and hard to stir. When well mixed, put a teaspoonful in dabs on a baking pan (greased lightly) and bake at 375 degrees. Have them far enough apart not to touch when they get warm and begin to cook.
Bettie Williams


WHITE CHRISTMAS COOKIES
1/2 cup butter or margarine
1 teaspoon vanilla
1 egg
1 cup plus 2 tablespoons all-purpose four
1 cup flaked coconut
6 oz white chocolate, cut into chunks (bark)
or white chocolate chips
2/3 cup granulated sugar.
1/2 teaspoon baking soda
powdered sugar
Beat butter and sugar together until creamy. Beat in vanilla and egg. Combine the flour and baking soda. Beat into the butter mixture. Stir into the coconut and white chocolate. Form a dough. Drop by teaspoonfuls onto a buttered cookie sheet. Bake at 360 degrees for 15 minutes. Cool a minute before removing to a rack to complete cooling. Sift powdered sugar over cookies until covered with a "blizzard of snow". Makes 2 1/2 dozen.
Colleen Embry

Peanut Butter Cookies
1 cup white sugar
1 cup brown sugar
1 cup peanut butter
1 cup butter or oleo
1 teaspoon vanilla
2 eggs well beaten
1/2 teaspoon salt
2 teaspoons soda
Cream butter and sugar. Add peanut butter, eggs and vanilla; beat well. Add dry ingredients. Drop by teaspoonfuls and flatten with fork. Bake at 375 degrees until brown on top.
Roberta Blancato


GRAHAM CRACKER TREATS
48 small graham crackers
1 cup butter or margarine
1 cup brown sugar
1 cup chopped pecans
Line a cookie sheet with graham crackers. In medium saucepan, bring sugar and butter to a boil and boil for 2 minutes. Remove from heat and add nuts. Spread over graham crackers to make a smooth glaze. Place in a 350 degree oven for 10 minutes. Remove from cookie sheet immediately to cake racks to cool completely.
Donna Parks


HAY STACKS
2 small packages Butterscotch chips
1 - 3 oz. can of Chow Mein Noodles
1 small can Planters party peanuts
Melt chips in double boiler. Stir in other ingredients. Drop by teaspoon onto wax paper.
Linda Nichols


Granny’s Sugar Cookies
1/2 cup butter
2 teaspoons baking powder
1/2 teaspoon salt
2 1/4 cups all-purpose flour
1 cup sugar
1 large egg
1/2 teaspoon vanilla
Cream together butter and sugar. Blend in egg. Sift flour, baking powder and salt. Add to mixture. Add vanilla. Divide dough in half. Chill 1 - 2 hours. Roll dough to 1/2 inch thickness and cut with cookie cutters. Bake on ungreased cookie sheet at 375 degrees for 8 - 10 minutes. Frost. Makes 2 dozen cookies.
Frosting
1 cup confectioners sugar
5 - 6 teaspoons water
food coloring, if desired
Mix and spread over cookies.
Donna Parks


MELANIE’S CANADIAN TEACAKES
Mix 1 cup plain flour
1/4 cup butter (not margarine)
Work together, put in greased oblong pan, pat down lightly with fingers and bake for 15 minutes at 325 degrees. Completely cool.
Mix 2 eggs
1/2 teaspoon baking powder
1 1/2 cups light brown sugar
1/2 teaspoon salt
2 tablespoons flour
1 cup coconut
1/2 cup chopped pecans
1 teaspoon vanilla
Mix together and spread over baked mixture. about 30 minutes at 325 degrees. Completely cool.
Icing
Bake until brown,
2 1/2 cups powdered sugar
2 tablespoons milk or cream
1 stick butter (not margarine)
1 teaspoon vanilla
Mix together and spread over teacakes. Refrigerate after icing and cut into small squares. Caution: very rich!!
Laura Philips

 
Coconut Macaroons
2 - 7 oz packages flaked coconut (5 1/3 cups)
1 1/2 teaspoons almond extract
1 can Eagle Brand milk
2 teaspoons vanilla
Preheat oven to 350 degrees. In large bowl combine coconut, Eagle Brand milk and extracts; mix well. Drop by rounded teaspoons Onto generously greased baking sheets. Bake 8 - 10 minutes. Immediately remove from baking sheets. Store loosely covered at room temperature. Makes 4 dozen.
Donna Thomas


DENO'S COOKIES
2 cups sugar
1/2 cup milk
1 stick margarine/butter
4 tablespoons cocoa
2 1/4 cups oats (uncooked)
1/4 cup nuts (optional)
1/2 cup peanut butter
1 teaspoon vanilla
Cook sugar, milk, margarine and cocoa for 1 1/2 minutes. Remove from heat and add oats, nuts, vanilla and peanut butter. Beat well until blended. Spoon on waxed paper. Cool.
Kay Young


FARM-STYLE OATMEAL COOKIES
2 cups packed brown sugar
1/2 cup buttermilk
4 cups quick-cooking oats
1 cup shortening
1 teaspoon vanilla
1 3/4 cups self-rising flour
Heat oven to 375 degrees. Mix brown sugar, shortening, buttermilk and vanilla in large bowl. Stir in remaining ingredients. Shape dough into 1 inch balls. Place 3 inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in water. Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet.
Donna Thomas


Double Chocolate Mint Brownies
1 cup all-purpose flour
1/2 cup butter, softened
16 oz can chocolate syrup
1 cup sugar
4 eggs
Heat oven to 350 degrees. Grease 9x13 pan. Beat above ingredients
until smooth. Bake 25 to 30 minutes. (Top may still appear wet.)
Cool completely in pan. Spread mint cream layer on cake; chill.
Pour chocolate topping over dessert; chill.
Mint Cream Layer
In small bowl combine 2 cups confectioner's sugar, 1/2 cup softened butter, 1 tablespoon water, 1/2 teaspoon mint extract and 3 drops green food coloring. Beat until smooth.
Chocolate Topping
Melt 6 tablespoons butter and 1 cup chocolate chips on high in microwave for 1 to 1 1/2 minutes or just until chips are melted and mixture is smooth when stirred.
Donna Thomas


PEANUT BUTTER KISSES
18 oz creamy peanut butter
2 large eggs
1 1/4 cups sugar
48 kisses
Heat oven to 350 degrees. With wooden spoon, stir peanut butter, sugar and eggs until blended. With floured hands, roll into 1 1/4 inch balls. Place 1 1/2 inches apart on ungreased cookie sheet. Bake 12 to 14 minutes. Remove from oven and immediately press a chocolate kiss in center of each. Cool on cookie sheet 1 to 2 minutes and remove to wire racks to cool completely.
Donna Thomas


Peanut Butter Balls
3 sticks butter (melted)
3 cups rolled oats
1 cup raisins
1 cup chopped nuts
1 cup peanut butter
1 lb. powdered sugar
1 1/2 cups coconut
Mix and shape into balls the size of walnuts. Drop in glaze.
Chocolate Glaze
1 package semi-sweet chocolate chips, 1 stick paraffin
Melt in top of double boiler, drop in balls. One at a time, turn with fork and drop onto wax paper. You could stick a toothpick into the balls before dipping them into the chocolate glaze and then put on wax paper. These can be refrigerated. and taken out as needed. Great for Christmas time and for guests dropping by.
Linda Nichols


FUDGE/PECAN CLUSTERS
1/2 cup cocoa
5 cups sugar
1 stick butter
1 - 13 oz can Pet Milk
Bring to a good boil and boil for 8 minutes. Remove from heat.
Add:
1 1/2 - 1 3/4 pounds Hershey's kisses
1 pound pecan pieces
1 - 7 oz jar marshmallow creme
Let it set a few minutes to melt the kisses. Then beat it until blended and drop it (HURRY!) by teaspoonfuls onto waxed paper. If possible, let two people drop it. If it hardens, put it back on the stove until it warms.
Carolyn Crowell


PEPPERMINT BARK
Melt package of white chocolate according to package directions. Stir in 1 cup broken peppermint pieces. Don't stir too long or candy will dissolve. Spread onto wax paper and let cool completely. Break into pieces.
Donna Thomas


Peanut Butter Fudge
5 cups sugar
1 large can cream (Pet)
4 heaping tablespoons peanut butter
1 teaspoon vanilla
2 sticks margarine
7 oz jar marshmallow cream
Combine sugar, margarine and cream and boil for about 12 minutes.
Test by dropping small amount in cold water to form semi-hard ball.
(240 degrees) Remove from heat and add marshmallow cream and
peanut butter and vanilla. Beat. Pour out in pan.
Edna Gordon


CHOCOLATE COVERED CHERRIES
1/4 cup butter or margarine, softened
1 pound powdered sugar
1 can flaked coconut
12 oz chocolate flavored candy coating
pinch salt
2/3 cup condensed milk
2 - 6 oz bottles maraschino cherries
Cream butter, add condensed milk, powdered sugar and salt, beating well. Stir in coconut, cover and chill at least 2 hours.
Drain cherries until dry on a paper towel. Shape a small amount of sugar mixture around each cherry. Place on waxed paper. Chill about 2 hours.
Melt candy. Dip each cherry into chocolate. Place on waxed paper to cool.
Lois Canter


SUGARED WALNUTS
1 cup sugar
1 teaspoon lemon extract
2 tablespoons butter or oleo
1/3 cup frozen orange juice
2 1/2 cups walnut halves
Cook sugar and juice to a soft - ball stage in cold water (234 degrees). Add extract and butter. Beat until creamy and begins to thicken. Add nuts stir until well coated. Pour on wax paper; pull apart to form small clusters. "Cool". Yields 1 pound.
Edna Gordon


TOFFEE BUTTER CRUNCH
1 cup butter or margarine
1 tablespoon light corn syrup
1 cup chopped almonds
1 1/3 cup sugar
3 tablespoons water
16 oz chocolate, melted (Candi Quik)
Melt butter in large sauce pan. Add sugar, water and syrup. Cook over medium heat. Stirring now and then to hard crack stage. (300 degrees) Quickly stir in nuts and pour onto well-greased cookie sheet. Cool. Spread top with chocolate. Cool. Turn onto wax paper and spread other side with remaining chocolate. Break into pieces.
Edna Gordon
Andrea Lovvorn


CARAMEL CORN
After popping corn, prepare the rest in the microwave
1/3 of brown grocery bag full of popped popcorn
2 cups brown sugar
2 sticks margarine
1/2 cup light syrup
1 teaspoon salt
1 teaspoon soda
Before putting popped corn into bag, spray bag with Pam cooking spray. Pour brown sugar, margarine, syrup and salt in large glass bowl or pitcher. Microwave 4 minutes on high. Stir, then microwave 4 more minutes. Remove from oven and add soda. Stir. Pour hot mixture over popped corn in brown bag. Shake bag well. Place in microwave oven for 3 minutes on high. Remove, shake again. Return to oven and microwave 1 1/2 minutes. Remove; shake well. Spread on wax paper to cool. Fast and easy! Store in airtight container. (Or you can place corn in 2 shallow pans and bake at 250 degrees for 1 hour. Stir every 15 minutes.)
Shirley McGee
Edna Gordon


Christmas Angels
24 oz package white chocolate
Junior men pretzels (look like sailors)
Melt chocolate according to package directions. Dip pretzels one at a time and let cool on wax paper. Look like angels.
Donna Thomas


OVEN CARAMEL CORN
2 cups brown sugar
1 cup margarine
1/2 cup white corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon salt
6 quarts popped corn
Boil brown sugar, vanilla, margarine, salt and corn syrup for 5 minutes. Remove from heat. Add soda, stirring quickly. Pour over popcorn and slightly roasted peanuts (if desired) until covered.
Put in shallow pan and cook in 250 degree oven for one hour, stirring two or three times. Cool before serving.
Place in tins for excellent Christmas gifts.
Laura Phillips


PEANUT BRITTLE
1 1/2 cups sugar
1/4 cup margarine
1/2 cup Karo syrup
1 teaspoon soda
2 cups shelled raw peanuts
pinch salt
1 teaspoon vanilla
Mix all together, except soda. In heavy saucepan, let come to a boil. Cook 7 minutes or less if color changes. Add 1 teaspoon soda. Stir and pour very thin on aluminum foil.
Jakie King


Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup pumpkin
3/4 cup plain flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon lemon juice
1/2 teaspoon salt
1 teaspoon baking powder
Using mixer, beat eggs for 6 minutes on high. Add sugar then pumpkin and lemon juice. Sift dry ingredients and fold in. Spread on greased 15x10x1 inch pan. Bake at 375 degrees for 15 minutes. Turn onto a cup towel sprinkled with powdered sugar. Roll up immediately. When cool, unroll and spread the topping mixture on cake and re-roll. This time, leave off the cup towel.
Topping
1 cup powdered sugar
4 tablespoons margarine
8 oz cream cheese
1/2 teaspoon vanilla
Combine and spread on cake. Refrigerate before slicing.
Donna Thomas


SPIDERS
6 oz chocolate chips
8 ox can peanuts
8 oz butterscotch chips
1 small can chow mein noodles
Melt chips over hot water. Add nuts and noodles. Blend well. Drop by teaspoonfuls onto waxed paper.
Jakie King

Fruit Salad
1 small box vanilla pudding (not instant)
2 large cans pineapple chunks
2 cans mandarin oranges
1 jar cherries
2 teaspoons lemon juice
3 bananas
Cook pudding with 1 1/2 cups of pineapple juice until thick. Drain fruit. Let pudding mixture cool slightly and mix with canned fruit. Add bananas when ready to serve.
Donna Thomas


CRANBERRY RELISH
2 oranges
1 cup celery
1 box cranberries
2 apples
1 cup chopped nuts
Wash and quarter the oranges and apples. Run all ingredients through food grinder. Will keep (covered) in refrigerator indefinitely. Use 1 cup to a small box of raspberry or cherry Jell-O to make congealed salad. (You may prefer to use orange sections rather than the whole orange.)
Bettie Williams


CHRISTMAS CRANBERRY SALAD
3 - 3 oz packages cherry Jell-O
2 - 16 oz cans whole cranberry sauce
1 - 17 oz can crushed pineapple reserving liquid
1 cup chopped nuts
12 oz cream cheese, softened
Dissolve Jell-O in 3 cups of boiling water. Put pineapple and cranberry sauce in Jell-O. Place half of Jell-O mixture in 10 x 15 inch pan. Mix pineapple juice with cream cheese; add nuts After mixture has congealed, top with cream cheese mixture. Pour remainder of Jell-O mixture on top of cream cheese and let it congeal.
Glenda Peek


GREEN VEGETABLE SALAD
Drain liquid off - 1 can French cut green beans, 1 can peas (party 4 or 5 sticks celery, 1 bunch green onions, 1/2 sweet pepper
Mix and pour over vegetables -- 1/2 cup Wesson oil, 1/2 cup vinegar (Tarragon), 1/2 cup sugar, pinch salt
Chill & serve
Linda Nichols


BROCCOLI SALAD
2 bunches broccoli cut up
1/2 cup raisins
Dressing:
1 tablespoon vinegar
1/2 cup salad dressing
1/2 cup chopped onion
1 cup pecans
1/3 cup sugar
8 slices bacon cooked crisp
Mix all ingredients and let set overnight. You can wait and put in bacon just before serving.
Margaret McGee


COMPANY SALAD
1 cup sliced celery
1 - 16 oz can of peas
1 - 12 oz can shoe peg corn
1 large green pepper - chopped
1 - 4 oz jar of pimentos
1 - 16 oz can of bean sprouts
1 - 2 oz can of water chestnuts
Drain all canned ingredients. Then mix:
1 cup salad oil
1 cup water
1 cup sugar
1/2 cup white vinegar
Pour dressing over above vegetables and refrigerate for 24 hours
Roberta Blancato


Cranberry Christmas Salad
1 cup canned whole cranberries
1 cup chopped pecans
1 small can crushed pineapple(undrained)
1 large package cherry Jell-O
2 cups boiling water
Mix gelatin in 1 cup boiling water in one bowl. Mash cranberries in 1 cup boiling water in another bowl. Pour together, add pineapple and nuts. Chill until set.
Andrea Lovvorn


CHRISTMAS RIBBON SALAD
First layer:
2 - 3 oz packages lime gelatin 2 1/2 cups hot water
Mix and pour into 9x13 pan. Let stand in refrigerator until firm.
Second layer:
1/2 cup pineapple juice
20 large marshmallows cut in pieces
Heat above ingredients until marshmallows melt. Dissolve 1 - 3 oz package lemon gelatin in 1 1/2 cups hot water. Soften 1 - 8 oz cream cheese. Combine hot marshmallow-pineapple liquid, gelatin and cream cheese; mix well. When cool, pour over the first layer and let stand in refrigerator.
Third layer:
1 - 3 oz package cherry gelatin
1 - 3 oz package red raspberry gelatin
2 1/2 cups hot water
Combine above ingredients. When cool, pour over second layer and let stand until firm. Cut in 2 or 3 inch squares to serve.
Peggy Johnson


Easy Cheesy Potatoes
1/2 stick margarine
1 - 8 oz jar cheese spread
1 - 32 oz package tater tots
1 small chopped onion
1 - 8 oz carton sour cream
Sauté onions in margarine; stir in cheese and sour cream. Pour over tater tots in a baking dish. Bake uncovered at 350 degrees for 35 minutes. Uncover last 5 minutes.
Glenda Peek

SWEET POTATO DELUXE
2 cups mashed sweet potatoes
3/4 stick butter
1 1/4 cup sugar
1/2 teaspoon nutmeg
2 eggs
1/2 teaspoon cinnamon
1/2 cup milk
Topping
3/4 cup crushed corn flakes
1/2 cup brown sugar
4 tablespoons melted butter
1/2 cup finely chopped nuts
Mix sweet potatoes with sugar, eggs milk, butter and spices. Bake in a greased casserole for 20 minutes at 350 degrees. Add topping and bake 10 minutes more.
Pam O'Neal


FROZEN VEGETABLE CASSEROLE
1 package cauliflower
1 cup grated cheddar cheese
1 can mushrooms, drained
1 package broccoli
1 can mushroom soup undiluted
Break frozen vegetables apart into a baking dish. Stir together soup, cheese and mushrooms. Pour over vegetables. Bake 1 hour at 350 degrees. (You can use any combination of frozen vegetables that you like.)
Juanita Darnal


Crab Meat Casserole
1 - 6 oz can crab meat
1 cup bread crumbs
1 cup mayonnaise
3/4 cup milk
6 hard boiled eggs
1/2 cup chopped onions
1/4 cup sliced olives
dash salt
1/2 cup soft buttered crumbs to spread on top
Mix all together and bake at 350 degrees for 25 minutes.
Roberta Blancato

DICED POTATO CASSEROLE
2 pounds potatoes (diced)
1/4 teaspoon black pepper
1 teaspoon salt
1 pint (2-8oz) sour cream
2 cups grated cheddar cheese
1/2 cup melted margarine
1/2 cup chopped onion
1 can cream of chicken soup
Mix all ingredients in large bowl. Pour into oiled 9 x 13 x 2 pan and bake at 350 degrees for 45 minutes or until potatoes are tender.
Andrea Lovvorn


SWEET POTATOES
4 cups raw grated sweet potatoes
1 cup angel flake coconut
1 cup chopped pecans
2 1/2 cups white sugar
1/4 teaspoon salt
1 teaspoon pure orange flavoring
1 cup sweet milk
1 cup crushed pineapple, drained
1/2 stick melted butter
1/2 teaspoon vanilla
4 whole eggs, slightly beaten
Mix all the above ingredients together. Put in a large shallow baking dish. Bake 45 minutes at 350 degrees. Stir once during cooking time.
Lucille McBee


Turkey (or) Chicken Casserole
1 box of cut broccoli, cooked and seasoned to taste
2 1/2 cups cooked turkey or chicken
1 cup cream of chicken soup
1 small box of instant rice, cooked
1 cup mayonnaise
1 cup grated cheese
Spread cooked rice over bottom of casserole dish. On top, spread cooked and seasoned broccoli. On top of this, spread chunks of turkey or chicken. Mix together soup and mayonnaise; pour over turkey or chicken. Put cheese on top. Cook in oven 20 minutes at 350 degrees.
Carolyn Crowell


BRUNCH CASSEROLE
2 cups Bisquick
1/4 cup boiling water
1 stick softened margarine
6 oz cream cheese
Mix the above into a soft dough and pat in large, greased rectangle baking dish.
2 cups chopped fresh mushrooms
1 pound browned sausage, crumbled
2 tablespoons worcestershire sauce
1/4 cup chopped onion
1/2 cup shredded Swiss cheese
1/4 cup grated parmesan cheese
Mix the above, pour on top of dough, top with parmesan cheese and bake for 30 minutes at 350 degrees. Cut into squares before serving.   This is an original recipe that I serve every Christmas morning. Yield: 16 squares
Laura Phillips


Mexican Casserole
1 pound ground chuck
1 tablespoon pepper
8 oz can tomato sauce
1 package chili seasoning mix
crushed corn chips
1 medium chopped onion
16 oz can tomatoes
16 oz can kidney beans
1 cup grated cheddar cheese
Brown meat and onions, adding pepper. Add remaining ingredients into two quart casserole dish. Top with cheese and corn chips. Bake at 300 degrees for 45 minutes.
Yield: 6 servings   Great dish when you are tired of Christmas turkey and ham.
Laura Phillips


BRUNCH BAKE
2 eggs
1 1/2 cups chopped cooked ham
1/2 cup chopped onion
1/3 cup chopped green pepper
2 tablespoons vegetable oil
2 cups baking mix
1 1/2 cups shredded cheddar cheese, divided
1/3 cup milk
Heat oven to 375 degrees. Grease 9x9 pan. Beat eggs slightly; stir in remaining ingredients except for 3/4 cup cheese. Spread evenly in pan. Bake until top is light brown, 25 to 30 minutes. Sprinkle with remaining cheese. Bake just until cheese is melted, 1 to 2 minutes longer.
Donna Thomas


Asparagus Casserole
2 - 10 oz packages frozen chopped asparagus
1 teaspoon worcestershire sauce
1/4 teaspoon pepper
4 oz can sliced mushrooms (drained)
1 hard-cooked egg (sliced)
1 can fried onion rings
2 tablespoons milk
1 can cream of mushroom soup
1/4 teaspoon salt
8 oz can sliced water chestnuts (drained)
2 oz jar diced pimentos (drained)
Thaw asparagus; drain well and set aside. Combine soup, milk, worcestershire sauce, salt and pepper; mix well and set aside. Layer half each of asparagus, water chestnuts, mushrooms, pimento, egg and soup mixture in a greased 8 inch square baking dish. Repeat layers. Cover and refrigerate. Remove from refrigerator; let stand 30 minutes. Sprinkle onion rings over top. Bake uncovered at 350 degrees for 25 minutes.
Jenifer Blackburn

Cinnamon Ornaments
3/4 cup ground cinnamon
2 tablespoons ground cloves
1 tablespoon ground nutmeg
copper wire
1 tablespoon ground allspice
1 cup applesauce
1/8 or 1/4 inch satin ribbon
Combine spices, blending well. Stir in applesauce; mix well (mixture will be stiff). Roll out to 1/4 inch thickness on ungreased cookie sheet. Using small or medium sized cookie cutters, cut dough into desired shapes. Peel away excess dough, and re-roll as necessary.
Cut wire into 2 inch lengths as needed. Bend lengths of wire into horseshoe shapes, and insert ends into tops, leaving half-circles of wire exposed. Let ornaments dry uncovered for 4 to 5 days.
To hang, cut ribbon into 10 inch lengths as needed. Fold ribbon in half, knot ends together, and pull tight. Push loop of ribbon under wire, and pull knotted ends of ribbon through loop. Use additional ribbon to tie bow at top of wire, if' desired. After ornaments have dried, store in sealed plastic bag until ready to use. Makes 25 small ornaments or 18 medium-sized ornaments.
The dough can also be molded "free-handed." I molded this dough into little 2 inch bears and tied tiny ribbon around the necks for gifts. You may speed up the drying process by using your microwave on a low power setting.
Shirley McGee


CHRISTMAS PICKLES
1 large jar dill pickles, cut in pieces
1 small package whole candied cherries
1 tablespoon cloves
1 small jar pickled onions
3 cups sugar
3/4 cup white vinegar
1 tablespoon mustard seed
Arrange pickles, onions and cherries in four pint jars. combine remaining ingredients and heat to dissolve sugar. Pour over mixed' pickles. Let stand a few days before using. Great as a gift!
Shirley McGee


Broccoli Soup - I
1 stick butter or margarine
1 bunch fresh broccoli (or package frozen chopped broccoli)
1/2 cup coarsely chopped onion
1 carrot (cut in big shreds with vegetable peeler)
2 - 3 cups water
2 cups milk
1 teaspoon Accent'
1 can cream of chicken soup
Melt butter or margarine in large pot.
Add 2 cups water and broccoli (only use flowering parts and some of the tender stalk near the top). Simmer on medium heat. Add carrot shreds and
onion, continuing to simmer until broccoli and onions become tender but not mushy. Add cream of chicken soup and Accent', stir until dissolved (may have to add another 1/2 cup of water if desired.) Continue to cook and stir until thoroughly heated. Add milk, stir, and heat just to before boiling. Remove from heat immediately and serve. (Do not let soup boil.) Can be refrigerated and reheated.   In memory of my uncle - Erroll V. Statum Andrea Lovvorn


CHRISTMAS ODOR PUNCH
(Not for Consumption)
1 fresh ginger root, split
3 pieces stick cinnamon
1 to 2 tablespoons pickling spice
1 teaspoon allspice
16 whole cloves
Place dry ingredients in jar for gift giving.
To mix: Add dry ingredients to 1 quart water and simmer. This fills kitchen with a wonderful Christmas odor.
Joan Thomas


VICKIE'S TURKEY
Wash turkey and have turkey at room temperature. Put in sided roaster with 1 quart warm water, 1 apple, 1 whole onion (skinned and cored), and 3 whole leaf stalks of celery. Put in oven one hour before going to bed at 475 degrees. After one hour, turn the oven off and leave the turkey in the oven all night. Delicious!
Juanita Darnell

Broccoli Soup -II
1 1/2 quarts water
1 - 10 oz package frozen chopped broccoli
2 teaspoons Accent'
1 teaspoon garlic powder
2 cups shredded American cheese
1/4 cup butter
3/4 cup chopped onion
2 teaspoons salt
1 teaspoon white pepper
1 pint half and half
1/3 cup flour and 1/2 cup water mixed
Combine water, broccoli and onions. Bring to a boil, and boil 10 -15 minutes. Add seasonings and cheese. Cook until cheese melts. Add cream and butter, heat to boiling. Combine flour and water, then add to hot mixture. Cook until smooth and simmer about 10 minutes. Can be refrigerated or frozen.
Bobbie Statum
Andrea Lovvorn