Chow Mein

1/4 C. vegetable oil
1 t. salt
1/4 t. pepper
2 C. sliced cabbage
3 C. thinly sliced celery
1 can bean sprouts, drained
1 can sliced water chestnuts, drained
2 t. sugar
2 C. chicken broth or water
2 1/2 T. cornstarch
1/4 C. water
1/4 C. soy sauce
2 C. cooked and cut-up chicken or pork
Chow Mein noodles
Rice

Heat oil, salt, and pepper in a deep skillet. Add vegetables and sugar. Stir in broth and cook for 10 minutes. In a small dish mix the cornstarch, water, and soy sauce. Add to skillet and stir until thickened. Add meat and heat through.

Grandma Winnie's Hot Apple Cider

1 gallon apple cider (or juice)
12 oz. pineapple juice
6 oz. (1/2 can) frozen orange juice concentrate, undiluted
1/4 C. brown sugar
8 whole cloves and 6 cinnamon sticks, tied in a few layers of cheesecloth

Simmer for 1 hour.

*I cut the recipe in half when I use the crock pot. I also increase the time to 3 or 4 hours. I love pouring everything in and just enjoying the smell as I go about my day.

Apple Cinnamon Sauce

4 large apples (peeled, cored, and thinly sliced)
1 1/2 C. water or apple juice
4 T. sugar
1/2 t. ground cinnamon
4 T. cornstarch
4 T. cold water
2 t. butter or margarine

In a skillet combine apples, water, sugar, and cinnamon. Simmer, covered, until apples are just tender. In a small dish stir together cornstarch and cold water. Add to apple mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in butter. Keep warm. Makes 4 cups. Pour over puffy oven pancake.

Puffy Oven Pancake

1 cube butter or margarine
9 eggs
1 1/2 C. flour
1 1/2 C. milk
1/4 t. salt

Heat oven to 400 degrees. Slice the butter into a 13x9 glass pan and set aside. In a mixing bowl, beat the eggs. Add the remaining ingredients and mix well. When the oven is heated, place the pan in the oven and let the butter melt. Pour your batter in with the melted butter and bake for 20-25 minutes. Serve immediately with Apple Cinnamon Sauce.

Death By Chocolate Zucchini Cake

makes one 8 inch pan, if you want it for a 9×13 just double the recipe

1/2 C. Brown Sugar

1/4 C. White Sugar

1/4 C. Butter

1/4 C. Oil (or applesauce)

2 Eggs (if you’re doubling the recipe use 3 eggs)- 2 T. dehydrated eggs + 1/4 C. Water

1 t. Vanilla

1/4 C. Buttermilk (3/4 T. Dry powdered milk + 1/4 C. Water + 1/4 T. lemon juice or white vinegar, let stand for 5 minutes before adding to the recipe)

1 1/4 C. Whole Wheat Flour

1/2 t. allspice

1/2 t. cinnamon

1/2 t. salt

2 t. baking soda

3 T. cocoa

2 C. Zucchini, grated

1/2 C. Chocolate Chips

Instructions:

1. Preheat oven to 325.

2. Cream brown sugar, white sugar, butter and oil together in large bowl.

3. Add eggs vanilla and buttermilk and stir well to mix.

4. In a separate bowl mix remaining dry ingredients together and add to mixture.

5. Fold in grated zucchini.

6. Pour into greased, floured 8 inch round cake pan or 8×8 pan.

7. Sprinkle the top of cake with chocolate chips and bake at 325 for 30-35 minutes or until inserted toothpick comes out clean.

recipe from: everydayfoodstorage.net

Sour Cream Fruit Salad

1 C. mini marshmellows
1 C. pineapple tidbits
1 C. coconut
1 C. mandarin oranges
1 C. sour cream

Mix all together and chill.

8 Layer Dip

1 can refried beans
3 avocados (real ripe)
1 T. lemon juice
1/2 pkg. taco season (1-2 T.)
6 T. sour cream
1 C. monterey jack, shredded
1 C. cheddar, shredded
4 green onions, chopped
1 large tomato, chopped
1 C. chopped olives

Spread beans in bottom of 9x13 pan. In a small bowl, mash avocados with lemon juice. Spread on top of beans. In a small bowl, combine taco season and sour cream. Spread on top of avocados. Layer remaining ingredients. Serve with tortilla chips. Tastes best after chilling overnight.

Fabulous French Bread

This recipe is a little labor intensive (it is all done by hand) but well worth it! I learned how to make this at a Relief Society enrichment class. Supposedly this recipe came from Brigham Young's great-granddaughter Winnifred Cannon Jardine.

2 T. dry yeast
1/2 C. warm water
2 C. hot water
3 T. sugar
1 T. salt
5 T. vegetable oil
6+ C. flour
1 egg white and sesame seeds (optional)

DO NOT USE METAL BOWLS OR SPOONS FOR THIS RECIPE (Don't ask me why...I was just told not to.) :)

Dissolve yeast in warm water. Let stand for 10 minutes. In a large bowl combine hot water, sugar, salt, oil and about half of the flour; beat well. Stir in dissolved yeast. Stir in remaining flour. Mix well. Leave spoon in dough and allow to rest for 10 minutes. Dough will be stiff. Stir vigorously (about 3 minutes.) Allow to rest again for 10 minutes and stir with spoon. Repeat 3 more times. Turn out onto floured surface. Knead once or twice until lightly coated with flour. Divide dough in half. Roll each half into a 9 x 12 rectangle. Starting at long edge, roll loosely like a jelly roll. Seal edge. Place seam-side down, on one large baking sheet. If desired, gash top of each loaf diagonally 3 times with a sharp knife. Brush with beaten egg white. Sprinkle with sesame seeds. Let rise 30 minutes. Bake at 400 (for a crisp crust) or 350 (for a softer crust) for 35 minutes until golden brown. Makes 2 loaves.


For a great cheese topping look here.

Best Maccaroni & Cheese

2 c. (8 ounces) elbow macaroni
1 stick butter
1/4 cup minced onions
3 tbsp. flour
2 c. of milk or light cream
1/2 c. white cooking wine(or water, or chicken broth)
2 c. grated sharp cheddar (1/2 pound)
1/2 cup bread crumbs (topping)
Salt and freshly ground pepper
Cayenne to taste 1/2 tsp. paprika

-Bring 4 qt. salted water to a rapid boil and cook the macaroni until not quite tender. Drain macaroni and set aside.
-In saute pan, melt 1/2 the stick of butter (or 4 tablespoons). When melted, stir in the breadcrumbs and toast just until lightly browned.
-Remove breadcrumbs from pan and set aside. Wipe pan clean with paper towel and re-use for next step.
-Melt remaining butter, add onions, and stir over low heat until onions are just translucent, but not browned. Stir in the flour and seasonings. Continue to cook for an additional 2-3 minutes. Add the wine, then gradually stir in the milk or cream.
-Simmer over low heat, stirring constantly until the sauce is thickened and smooth. Add cheese and continue stirring until the cheese melts.
-Combine the macaroni with the cheese sauce. Turn out into a generously buttered casserole dish (approximately 1 1/2 quarts).
-If you have any extra grated cheese, you can sprinkle this on top along with the 1/2 cup of buttered, toasted bread crumbs.
-Bake in a preheated 350 degree Fahrenheit oven for approximately 20 minutes or until heated all the way through and golden brown on top.

Cheese Topping for French Bread

1 loaf French or Italian bread
1/4 tsp Garlic powder
1 tsp Suddenly Salad(Mrs. Dash)
1/2 c. real mayonnaise butter
1/4 c. butter
6 oz. Cheddar cheese, shredded

Slice bread in half lengthwise. Spread with butter. Sprinkle with garlic powder. Mix cheese and mayonnaise together; spread onto bread. Sprinkle with Suddenly Salad. Bake at 375 degrees for 15 minutes.

For a great french bread recipe look here.

Grandma's Peanut Butter Cookies

Ingredients
1 cup brown sugar, firmly packed
1 cup white sugar
1 cup Butter Flavor Crisco
1 cup creamy peanut butter (Skippy)
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
2 teaspoons baking soda
2 cups flour (1/4 cup more if needed)
Directions
-Cream together the sugars, Crisco, peanut butter.
-Add the eggs and vanilla.
-Sift the dry ingredients together and add gradually until blended well.
-Spoon dough onto cookie sheet with cookie scoop.
-Make a criss cross pattern with a fork and sprinkle with sugar.
-Place on cookie sheets.
-Bake at 350° oven for 11-13 minutes.
Serves 36

The Best Ever Dinner Rolls

Ingredients:
2 1/2 cups warm milk
4 teaspoons dry yeast
1/2 cup sugar
1/2 cup butter, softened
2 teaspoons salt
2 eggs
7 cups flour
1/4-1/2 cup butter (reserved)

Directions
-Note: Due to its sticky nature, this recipe is best made in a standing mixer with a dough hook; the truly persistent could probably make this by hand with a bowl and a wooden spoon. These rolls are worth the extra effort.
-Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.
-Add sugar, 1/2 cup softened butter, salt and eggs; mix well.
-Add flour and mix well.
-Blend at medium-low speed for about 5-10 minutes, scraping down sides once or twice.
-Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.
-Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough; if you wish, you can let the dough raise a second time as it makes for a more flavorful roll.
-Remove the dough from the bowl and divide into 36"plops", the dough will be very sticky.
-Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops", they will smooth out as they raise.
-Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.
-Melt the reserved butter and drizzle over the top of the rolls before baking.
-Bake at 400°F for 10-15 minutes or until golden.

Corn Tortilla Casserole

1 lb. ground beef or turkey
1 pkg. taco season (1/4 C.)
1/2 C. water
2, 10 oz. cans red enchilada sauce
1 can tomato soup
1, 8 oz. can tomato sauce
1 small package corn tortillas, torn into small pieces
1 can olives, slice or cut in half
1 can corn
2 C. shredded cheddar cheese

Brown meat and drain. Add taco season and water. Simmer for about 5 minutes. Add enchilada sauce, tomato soup, and tomato sauce. Mix well. Pour about 1/2 C. of the sauce mix into the bottom of a 9x13 pan. Layer ingredients leaving a little bit of cheese for the top. Bake at 375 degrees for 35 minutes or until it is warmed through.

Cheese Soup

2 cubes or t. chicken bouillon
3 C. water
1 C. cauliflower, chopped
1 C. broccoli, chopped
1 C. onion, chopped
1 C. potatoes, diced
1 C. celery, diced
1 C. carrots, thinly sliced
2 cans cream of chicken soup
8 oz. Cheez Whiz
1 C. frozen peas
1/2 lb. bacon, cooked and crumbled (optional)

Dissolve bouillon in water and bring to a boil. Add chopped vegetables and simmer for about 30 minutes, or until tender. Stir in soup and cheese. Stir and simmer until cheese is melted, being careful not to scorch. Add peas and bacon and heat through.

Recipe from: Melanie Webb

Haystacks

Fritos Corn Chips
White Rice, Cooked
Chili
Shredded Cheddar Cheese
Shredded Lettuce
Diced Tomatoes
Sliced Olives
Ranch Dressing or Sour Cream

I remember having this quite frequently when I was growing up. The amounts of the ingredients are just to your taste. Layer in the order listed above.

Recipe from Bonnie Marcon (my mom)

Pineapple Chicken

3 chicken breasts, cooked & cubed
1 lg. green pepper, diced
2-3 T. onion, chopped
1, 20 oz. can pineapple tidbits, drain and save juice
1 C. chicken broth
2 T. soy sauce
2 T. white vinegar
4 T. brown sugar or honey
2 T. cornstarch
1/4 C. cold water

Saute green pepper, onion, and pineapple in a non-stick pan for 3-5 minutes. Add broth, pineapple juice, soy sauce, vinegar, and brown sugar. Stir cornstarch in cold water. Add to mixture. Cook and stir until thickened. Add chicken and heat through. Serve over rice.

Gingerbread cake(christmas mornig breakfast)

1 1/2 C. flour
3/4 tsp cinnamon
3/4 tsp ginger
1/2 tsp baking powder
1/2 tsp baking soda
1/2 C. shortening
1/4 C. packed brown sugar
1 egg
1/2 C. molasses

Vanilla topping:
1/4 C. butter(no substitute)
2 tbsp flour
3/4 C. sugar
1 C. milk
1 tsp vanilla

Combine all dry ingredients and set aside. Beat shortening for 30 seconds. Add brown sugar and beat until fluffy. Add egg and molasses and beat for one minute. Add dry ingredients with 1/2 C. water, alternating until mixed. Pour in a greased 9 inch cake pan. Bake at 350 for 25-30 minutes. Cool in pan on cooling rack for 30 minutes.

Vanilla topping:
Melt butter over medium heat. Add flour and whisk. Whisk in sugar. Add milk gradually. Add vanilla. Stir constant over medium heat until thickened. Cook one more minute while stirring. Drizzle warm over warm gingerbread cake.

Peach Cobbler

8-10 peaches
1 Tbsp lemon juice
1/4 C. brown sugar
1 1/2 Tbsp corn starch
1/2 C. water
1 C. sugar
1 C. flour
1 tsp baking powder
1/2 tsp salt
4 Tbsp butter
2 eggs

Place sliced peaches in a greased baking dish stir in lemon juice to coat. In a sauce pan, stir brown sugar, corn starch. Add water and stir until dissolved. Cook over medium heat until it thickens(about 5 minutes) pour over peaches and coat. In bowl, mix sugar, flour, baking powder and salt. Mix well and add butter and egg. Drop by spoonfuls onto mixture. Sprinkle with additional sugar.

Spaghetti salad

1 lb spaghetti
2 tomatoes chopped
2 cucumbers chopped
1 green pepper chopped
1 onion chopped
16 oz. zesty Italian dressing
1/2 container of McCormick's vegetable supreme seasoning

Cook and drain spaghetti. Rinse with cool water. Chop vegetables and add to pasta. Pour dressing and seasoning over pasta and vegetables. Toss well, chill, serve.

Cherry squares

1/2 C. butter
1/2 C. margarine
1 3/4 C. sugar
4 eggs
3 C. flour
1 tsp vanilla
1 tsp almond extract
1 can cherry pie filling

Cream butter and sugar. Add eggs one at a time. beat in flour vanilla and almond. Spread 3/4 of the dough on a 11x15(jelly roll pan) sheet. Drop 1 can of cherry pie filling over batter by spoonfuls. Drop the rest of the dough by teaspoonfuls on top of cherries. Bake at 350 for 35-40 minutes. Cool and cut into squares.

Cranberry crock-pot turkey

4-6 turkey or chicken breasts(or turkey breast roast 1 1/2 lbs)
1/2 tsp salt
1/4 tsp pepper
1/2 C. diced celery
1/2 C. diced onions
1 can(16oz.) whole cranberry sauce
1 C. barbecue sauce

Combine all ingredients in a crock pot. Cover and bake in high for 4-5 hours, or low for 6-8 hours. Remove from crock pot and slice. Serve with mashed potatoes and use extra sauce as gravy.

Toffee dip for apples

1 8oz. cream chhese, softened
3/4 C. brown sugar
1/2 C. sugar
1 tsp vanilla
1 8oz. bag Heath toffee bits

Whip together and serve with sliced apples.

Black bean soup

2 Tbsp oil
1 1/4 C. chopped onion
4 large garlic cloves minced
1 1/2 tsp dried thyme
3 15oz cans black beans drained w/1C. liquid reserved
2 14 oz. cans chicken broth
1 28 oz. can crushed tomatoes
2 tsp ground cumin
1 1/2 tsp hot pepper sauce

Heat oil in large pot over med. heat. Add onion, garlic, thyme; suate until onion is golden, about 8 minutes. Add beans, reserved liquid, broth, tomatoes, cumin, and hot pepper sauce. Bring to boil. Reduce heat to med-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Top with sour cream, cheddar cheese and cilantro.

Mom's homemeade waffles

2 C. flour
4 tsp baking powder
2 eggs
1 3/4 milk
4 Tbsp oil

Sift flour and baking powder together. Gradually add to wet ingredients. Spray waffle iron with non-stick cooking spray.

Beef Stroganoff

1/2 C. flour
1 T. salt
1 t. pepper
1/2 cube margarine or butter
1 small round steak, cut into 1" pieces
1 medium onion, chopped
2 cloves garlic, minced
1 can beef broth OR 2 C. water and 1 1/2 t. beef boullion
1 can cream of mushroom soup
1 soup can of water
2, 4 oz. cans mushrooms
1 C. sour cream

Shake flour, salt, and pepper in a ziploc bag with meat until well coated. Melt margarine in 5 quart pot. Add onion, garlic, and meat. Cook until meat is browned. Add broth, soup, and water. Simmer for 1 hour or until meat is tender. Add mushrooms and sour cream. Mix well and cook for 15 minutes more. Serve over rice.

This is my husband's absolute favorite!

Taco Soup

1 lb. ground beef or turkey
1 package taco seasoning (1/4 C.)
3 3/4 C. water
3 t. beef boullion (or 3 cubes)
1, 6 oz. can tomato paste
1, 15 oz. can corn, drained
2, 14 oz. cans tomatoes (any kind), do not drain
1, 15 oz. can kidney beans, do not drain
1, 15 oz. can black beans, do not drain
1, 15 oz. can pinto beans, do not drain (optional)
1, 4 oz. can diced green chillies (optional)

In 5 quart pot cook meat. Drain meat and return to pot. Add 3/4 C. water and taco seasoning. Mix well and allow to simmer 5-7 minutes until it thickens up. Add the remaining water, as well as, the boullion, and tomato paste. Mix well until all the clumps of tomato paste are gone. Add the remaining ingredients and simmer 20-30 minutes. Serve with tortilla chips, shredded cheese, and sour cream.

CHEESECAKE FACTORY PUMPKIN CHEESECAKE

Crust:
1 1/2 C. graham cracker crumbs
5 Tbsp butter, melted
1 Tbsp sugar
Filling:
3-8oz pkgs cream cheese
1 C. sugar
1 tsp vanilla
1 C. canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
whipped cream
caramel sauce

Mix crust ingredients together, just until coated and crumbly. Press onto bottom and 2/3 up sides of an 8 inch spring form pan. Bake for 5 minutes at 350. Set aside. Combine cheese, sugar, and vanilla in large bowl. mix until smooth. Add pumpkin, eggs, and spices. Beat until smooth and creamy. Pour into the crust. Bake for 60-70 minutes, or until top turns a bit darker. Remove to a cooling rack and allow it to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream and caramel sauce.

CINNAMON MUFFINS

1 1/2 C. flour
1/2 C. sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 C. milk
1/4 C. brown sugar
2 tsp baking powder
1 egg beaten
1/2 C. oil

Sift all dry ingredients. Combine wt ingredients and add to dry. Pour into greased muffin tin. bake at 400 for 15 minutes

WEIGHT WATCHERS ZERO POINT SOUP

2/3 C. sliced carrots
1/2 C. diced onions
2 garlic cloves minced
3 C. chicken broth
1 1/2 C. diced green cabbage
1/2 C. green beans
1 Tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 C. diced zucchini

In a large sauce pan saute carrots, onion, and garlic over low heat for 5 minutes. Add broth, beans, tomato paste, basil, oregano, and salt, and bring to a boil. Lower the heat, cover and simmer for 15 minutes. Stir in the zucchini and continue to heat soup for 4 minutes.

FULL SHEET BROWNIES

1 1/2 C. butter
3 C. flour
3 C. sugar
6 eggs
5 Tbsp cocoa
Icing:
1/2 C. butter
3 Tbsp cocoa
1/2 bag powdered sugar
milk to thin

Cream butter and sugar. Add eggs and mix. Combine flour and cocoa and add to mixture. Spread into a greased jelly roll pan. Bake at 350 for 25 minutes. Cool on cooling rack. Prepare icing and spread over brownies when cooled

OATMEAL PEANUT BUTTER COOKIES

1/2 C. shortening
1/2 C. margarine or butter
1 C. packed brown sugar
3/4 C. packed brown sugar
1 C. peanut butter
2 eggs
1 1/2 C. flour
2 tsp baking soda
1 tsp salt
1 C. quick oats
chocolate frosting:
1/2 C. butter
3 tbsp cocoa
1/2 bag powdered sugar
milk to thin

Cream shortening margarine, sugars, and peanut butter. Beat in eggs one at a time. Combine flour, soda, and salt in seperate bowl and mix. Stir flour mixture into creamed mixture. Mix in oats until just combined. Scoop onto greased cookie sheets. Bake at 350 for 10-12 minutes. Top with chocolate frosting

ONE DISH CHICKEN AND RICE BAKE

1 cream of chicken soup
1 C. water
3/4 C. uncooked rice
1/4 tsp paprika
1/4 tsp ground pepper
4 skinless boneless chicken breasts

Mix, soup, water, rice, paprika, and pepper in a 2 quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover with foil. Bake at 375 for 45 minutes or until rice is done.

CARAMELS/ALSO USED FOR APPLES

1 C. butter
2 C. brown sugar
1 C. corn syrup
1 can sweetened condensed milk
2 tsp vanilla

Combine butter, brown sugar, corn syrup, ans evaporated milk in a large sauce pan. Bring to a boil over medium heat. Srit constantly until mixture reaches firm ball (248 degrees). Add vanilla. Pour into greased 8x8 pan. Let cool completely and set. Cut into pieces and wrap in waxed paper.

CARAMEL APPLES
-make sure apples are at room temperature before dipping.
-use a deep container for dipping apples so they are submerged in caramel.
-keep caramel at 185 degrees for dipping(this is done by keeping caramel on stove at low heat).
-microwave chocolate coins at 1 minute intervals to 125 degrees. Add coins to cool to 100.
-once apples are dipped in chocolate, refrigerate immediately for a shiny finish.

NEVER-FAIL ENGLISH TOFFEE

1 C. sugar
1 C. butter
3 Tbsp water
1 Tbsp corn syrup
1 small package sliced almonds
1 large milk chocolate bar

Combine sugar, butter, water, and corn syrup in large sauce pan. Cook at medium heat, stirring constantly in one direction, until it becomes thick and caramel colored. It will burn fast at this point so watch it carefully. Also be careful to not under cook it. Remove from heat and add almonds. Pour into a lightly greased 9x9 metal pan. Break up chocolate bar and sprinkle on top while toffee is hot. Once it is melted, spread. Cool at room temperature and until chocolate is completely set. Break into pieces(if you break it when it is cold the chocolate will separate from the toffee).

SCOTCHEROOS

2 C. sugar
2 C. corn syrup
2 C. creamy peanut butter
12-14 C. rice krispies
12 oz. milk chocolate chips
12 oz. butterscotch chips

Bring sugar and corn syrup to a boil, but don't boil. Add peanut butter. Pour over rice krispies and mix. Pour in a greased.jelly roll pan. Melt chocolate and butterscotch and spread over the top.

SALSA FOR CANNING

20 lg or 40 sm tomatoes, blanched and peeled
8 bell peppers
7 onions
6 garlic cloves
7 jalapenos
1 Tbsp cilantro
1 1/2 tsp cumin
1 C. vinegar
1/3 C. sugar
5 Tbsp salt
12 oz tomato paste
Chop tomatoes, peppers, onion, garlic, cilantro. Add remaining ingredients and mix. Bring to a boil for 30 minutes. Add tomato paste. Put in bottles and process for 30 minutes.

GROOVY COOKIES

1 C. butter
1 C. sugar
1 C. brown sugar
2 eggs
1 tsp vanilla
1 1/2 C. flour
1/2 tsp baking soda
1/2 tsp salt
1 C. coconut
4 C. old fashioned oats
2 C. semi sweet choc. chips

Cream butter and sugar until fluffy. Add eggs and vanilla. Combine dry ingredients and add to mixture. Add coconut, oats, and choc. chips. Roll into balls and roll in sugar. Place on greased cookie sheet. Bake at 350 for 9-11 minutes.

BUTTER CREAM ICING

1 C. butter
1 C. shortening
2 tsp vanilla
1 bag powdered sugar
4 Tbsp milk

Mix butter and shortening until fluffy. Add vanilla. Alternate adding powdered sugar and milk. Mix well.

PUMPKIN CRUNCH

1 16 oz can pumpkin
1 12 oz can evaporated milk
4 tsp pumpkin pie spice
3 eggs
1/2 tsp salt
1 1/2 C. sugar
1 yellow cake mix
1 C. melted butter

Mix all ingredients well and pour into buttered 9x13 pan. Sprinkle dry cake mix over the top. Drizzle melted butter over the top of entire mixture. Bake at 350 for 50-65 minutes. Top with whipped cream.

CHOCOLATE ICE CREAM CAKE ROLL

4 eggs
1 tsp vanilla
1/4 C. cocoa
3/4 C. sugar
3/4 C. flour
3/4 tsp baking powder
1 quart mint ice cream(or your favorite flavor)
powdered sugar for sprinkling

Line flat jelly roll pan with greased waxed paper. Combine first 6 ingredients until well mixed. Spread onto waxed paper. Bake 15 minutes at 375. Loosen cake from pan and dump upside down onto dish towel sprinkled with powdered sugar. Sprinkle top of cake with powdered sugar. Roll up cake and towel together while cake is hot. Cool completely. Unroll and spread softened ice cream on top of cake. Reroll cake and wrap with foil. freeze for 12 hours.

BROWN SUGAR GLAZED CARROTS

2 lbs carrots
1/2 tsp salt
2/3 C. packed brown sugar
1/4 C. margarine or butter
1 tsp grated orange peel

Cut carrots into 1/4 inch slices. Heat 1 inch of water to boiling in a sauce pan. Add 1/4 tsp salt. Add the carrot slices. Cover and heat to boiling again. Reduce heat so water gently boils. Cook covered for 12-15 minutes until tender. While carrots are cooking, heat brown sugar, margarine, orange peel, and 1/4 tsp salt in the skillet over medium heat, stirring constantly until sugar is dissolved and mixture is bubbly. Remove the skillet from heat. Drain carrots in a strainer, then stir them into the brown sugar mixture. Cook over low heat for 5 minutes, stirring occasionally until carrots are glazed and hot.

SWEET PUFFED CORN

1 bag puffed corn
1 C. sugar
1 C. corn syrup
1 C. butter
2 Tbsp water
1 tsp vanilla
1 C. slivered almonds

Bring sugar, corn syrup, butter, and water to a boil on medium heat. Cook to hard ball stage. Remove from heat and add vanilla and almonds. Pour over puffed corn and mix well.

CHOCOLATE NO BAKE COOKIES

2 c. sugar
1/2 C. butter or margarine
1/2 C. milk
5 Tbsp cocoa
1/2 C. peanut butter
1 tsp vanilla
3 1/2 C. oats

In a saucepan bring sugar, butter, milk, and cocoa to a full rolling boil on medium heat for one minute. Remove from heat and add peanut butter, vanilla, and quick oats. Scoop onto foil or wax paper and let set.

THE BEST CHOCOLATE CHIP COOKIES

1 C. butter flavor shortening
1/2 C. sugar

1 C. brown sugar
1 tsp vanilla
2 eggs
2 1/2 C. flour
1 tsp baking soda
1 tsp salt
2 C. semi-sweet choc. chips

Cream together the shortening, sugars, and vanilla. Beat egg in separate bowl/ Fold the egg into mixture. then add flour, baking soda, and salt. Stir in the chocolate chips. Scoop onto greased cookie sheet and bake at 375 for 8-10 minutes.

CARAMEL POPCORN

5 qts popped corn
1 C. butter
1 C. sugar
1 C. brown sugar
1/2 C. corn syrup
1/2 tsp salt
1/2 tsp baking soda

Add all ingredients except baking soda, stir together. Bring to a boil over medium heat. Stir constantly for 5 minutes. Remove from heat and add baking soda, stir until bubbly. Pour over popped corn. You can eat and enjoy it goey, or pour on a greased sheet and bake at 250 for one hour, turning every 15 minutes. cool and enjoy crunchy.

Baked Artichoke Cheese Dip

1 can marinated artichoke hearts, mostly drained
1 clove garlic, peeled
dash pepper
dash paprika
1 C. sour cream
8 oz. cream cheese, softened
1 1/2 C. mozzarella or monterey jack cheese, shredded
1/2 C. parmesan cheese
1/2 bag frozen cut or chopped spinach

Thaw and drain spinach, set aside. Preheat oven to 350 degrees. Combine artichoke hearts, garlic, pepper, and paprika in blender. Blend well until creamy. Scrape into medium sized mixing bowl. Add remaining ingredients EXCEPT spinach one at a time and mix well with hand mixer. Gently stir in the spinach. Mound into baking dish and bake for 25 minutes or until it is lightly browned. Spread on crackers or bread.

NOTE: If you have a food processor you could make the entire recipe with that. Still be sure to stir in the spinach or your dip will have a yucky green tint to the whole thing. If you only have a blender do not try to mix everything in it. I learned this the hard way. It will just bind up your blender.

From: Cristianne Casper

Baked Beans

2 large cans pork and beans
1 lb. bacon
4 T. moleasses
4 heaping T. sugar
1 medium onion, diced
1/4 C. green pepper, diced
1/2 t. dry mustard
4 T. ketchup
salt and pepper to taste

Brown bacon until medium done. Drain and break into pieces. Saute onions until clear, then drain. Mix all ingredients together and cook in crock pot on high for 1 hour, then low for 1 hour.

Recipe from: Bonnie Marcon (my mom)