Cinnamon Topped Pudding Cookies

I love making pudding cookies. They are so easy. They are also a soft cookie, which I really like.

NEED:
1 cup Bisquick or other like baking mix
1 small box instant vanilla pudding
1/4 cup oil
1 egg
cinnamon / sugar

Place all in a bowl and mix until a dough is formed. By spoonful place on cookie sheet, about an inch apart. Press down. Sprinkle with cinnamon and sugar blend.
Oven at 350 degrees. Bake 8 minutes. If making small cookies bake 6 minutes. Remove to wire rack to cool.

Enjoy!

Sparkling Orange Eggnog

NEED:
2 quarts of chilled orange juice
1/2 cu lemon juice
6 eggs
1/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1 quart vanilla ice cream
1 quart ginger ale, chilled
nutmeg

In large bowl, measure 3 cups of orange juice and the lemon juice, eggs, sugar, cinnamon, ginger and cloves. Blend well with rotary mixer. Stir in remaining orange juice, cover and refrigerate. Just before serving, pour into punch bowl, add scoops of ice cream and ginger ale. Blend, lightly, with rotary mixer. Sprinkle with nutmeg.
Makes 30 servings. 1/2 cup each.

Enjoy!

Eggnog

NEED:
6 eggs
1 cup sugar
1/2 teaspoon salt
1 cup golden rum, if desired, or 1 to 2 tablespoons rum flavoring
1 quart light cream
nutmeg

In large bowl, beat eggs until light and foamy. Add salt and sugar, beat until thick and lemon colored. Stir in rum and cream. Chill at least 3 hours. Sprinkle with nutmeg when served.
Makes 12 servings of 1/2 cup each.

Enjoy!

Crock Pot Apple Butter

My mother made apple butter every year. My dad made her a special wooden stirrer with a LONG handle as the apple butter splattered everywhere. The kitchen was covered in newspaper. It was a mess but it was also so good! Now you can make a great apple butter in your crock pot. This is also a great gift to give with a loaf of homemade bread..even it its the type you defrost and bake or simple buy a great one at the bakery.

NEED:
7 cups of unsweetened applesauce
2 cups cider or natural apple juice
1 1/2 cups sugar
1/4 teaspoon cloves
1/2 teaspoon all spice
4 cinnamon sticks ( or 1/2 teaspoon cinnamon or to taste) *
* I like to use the cinnamon sticks. You get a much nicer taste and slightly lighter color for the apple butter.
Place all ingredients in the crock pot and stir to mix. Cook on low for 14 hours. Remove lid. Remove cinnamon sticks. Stir...if not thick enough...set lid on crock pot..slightly tipped and allow to cook another 2 hours. ( Keep in mind that the apple butter should be thick but will also thicken when cooled)
You will need a dozen small jelly jars with lids. You can buy them at most grocery stores, some hardware stores and places like WalMart. Rinse well . The jars and lids will need to be hot when used. You can do this by placing the lids in a bath of hot water and removing with tongs when ready to add to the jar. Keep jars in a large pot of hot water and remove with tongs, hold with towel while filling. Carefully fill to within a quarter inch of top with hot mixture. Top with flat lid and twist ring on tightly. Place on wire rack to cool. You will hear a "pop" when the jar seals as it cools.

Enjoy!

Crock Pot Potato Soup

I love potato soup...anytime its on the menu I have to try it. This is probably one of the best I have ever had and making it in the crock pot makes it so simple.

NEED:
4 cans of chicken broth
5 or 6 Russert Potatoes ( medium to large)- peeled and quartered
8 ounces of shredded cheddar cheese
1 1/2 cups half and half
1 medium onion - diced
1/4 cup Sour cream
green onion -optional
crumbled bacon - optional
salt and pepper to taste

Place chicken broth, onion and quartered potatoes in crock pot and cook on high for 4 hours. After 4 hours smash up the potatoes. That does not mean actually mash them but break them a part of smash them down with a potato masher. I like to have some chunks of potato in my soup but you want to smash it down some to create a thicker base. Add the half and half, salt, pepper and cheese. Stir together and cover. Cook one more hour. The sour cream can be used as a garnish by placing a spoon full on each serving, I however, add mine to the soup with the half and half and the cheese. It gives the soup a great taste. If you opt to do this you need to whisk the sour cream first..until it is soft and smooth so that it will blend well in the soup. You can top with chopped green onions and bacon, if you'd like, when serving.

Enjoy!

Cherry-Cinnamon Crisps

1 can crescent dinner rolls..( can of 8)
1/3 cup chopped dried cherries
1/4 cup butter - melted
1/4 cup sugar
1 teaspoon ground cinnamon

Separate dough into 2 rectangles ( use to separate cookie sheets that have been sprayed or greased.)..press to approx 7 x 6 inches..press together the perforations to seal. Sprinkle each with cherries..press lightly into dough...brush lightly with melted butter. Mix together sugar and cinnamon ( save 1/2 ) and sprinkle other half over each section. Starting on the short side of the rectangle, gently roll..pinch to seal. With serrated knife, cut into circles. Place each slice between two pieces of plastic wrap or wax paper and roll or press until approx. 5 inches round. Remove paper and place on cookie sheet- 2 inches apart. Brush tops with remaining butter and sprinkle with remaining sugar and cinnamon.

Oven at 375 degrees. Bake 14 to 16 minutes or until golden brown. Remove immediately to wire racks. Serve warm or cold.

Enjoy!

Party Chicken Sandwiches

It is party season. These are fast and great little finger foods.

NEED:
1 1/2 cups finely chopped, cooked, chicken
1 cup salad dressing..Miracle Whip or like product
1 can ( 4 ounce) of chopped green chilies, drained
3/4 cup of shredded cheddar cheese
1/4 cup finely chopped onion
36 party rye or pumpernickel bread slices

Combine chicken, salad dressing, chilies, onion and cheese. Mix together just until evenly blended. Spread mixture on bread slices and place under broiler for 5 minutes or until lightly browned. Serve hot. Makes 3 dozen.

Enjoy!

Mint, Peach Salsa

Your guests will rave over this salsa. NEED: 2/3 cup chopped fresh peach - approx. 1 peach 1/3 cup chopped green onion 1 medium tomato - chopped 1 1/2 tablespoon chopped fresh mint 1/4 teaspoon chili powder Mix all ingredient together and let sit 20 to 30 minutes for flavors to blend together. Serve then or can be refrigerated. Makes 1 1/2 cups. Enjoy!

Gingerbread

This could not be easier. You simple put all the ingredients in a bowl, mix and bake. Serve it warm with whipped cream for an extra special treat. NEED: 2 1/4 cup all purpose flour 1/3 cup sugar 1 cup molasses 3/4 cup hot water 1/2 cup butter 1 egg 1 teaspoon baking soda 1 teaspoon ginger 1 teaspoon cinnamon 3/4 teaspoon salt Place all ingredients in large bowl and mix for 3 minutes. Pour into sprayed or greased 9 x 9 baking dish. Oven at 325 degrees. Bake 50 minutes or until inserted toothpick comes out clean. Serves 9 Enjoy!

Banana Pineapple Dessert

NEED: 1 1/2 cup graham cracker crumbs 1/4 cup sugar 1/3 cup butter - melted 3 bananas - sliced 1 package ( 8 ounces) cream cheese - softened 3 1/2 cups cold milk 2 packages ( 4 serving size) Vanilla Instant Pudding 1 can ( 20 ounces) crushed pineapple - drained 1 tub ( 8 ounces) cool whip or like topping Mix graham cracker crumbs sugar and butter in 9 x 13 pan. Press mixture into bottom of pan. Evenly place banana s over crust mixture. Mix together cream cheese and milk until smooth. Add pudding mixes and beat until well blended. Spread mixture evenly over bananas. Spoon pineapple evenly over pudding mixture. Spread whipped topping over pineapple. Cover loosely. Refrigerate for 3 hours or until ready to serve. Serves 15. Enjoy!

Fruity Sandwiches

Sometimes you just want a change. This is so good and so different. A great way to get your kids to eat more fruit and nice change if you are a brown bagger. NEED: 1/2 cup peanut butter 1/4 cup orange juice 1/2 cup finely chopped apple 1/2 cup finely chopped dates ( or raisins) 1/2 cup chopped walnuts ( optional) 8 slices of bread Combine orange juice and peanut butter until blended. Ad the fruit and nuts and mix well. Spread on four slices of bread and top with other slices. Serve. Makes 4. Enjoy!

Tater Tot Casserole

I first had this when visiting my cousin, Jill, in Pennsylvannia. It such a great and yet simple idea. Sure to please the adults and kids in your house. NEED: 1/2 cup chopped onion 1/3 cup chopped celery 1 pound ground beef 1/2 teaspoon salt 1/4 teaspoon pepper 1 can cream of celery soup, undiluted ( you can use cream of mushroom if you'd like) 1 package ( 16 ounces) frozen tater tots 1 cup (4 ounces) shredded cheddar cheese In fry pan, cook onion, celery and ground beef together until meat is no longer pink and veggies are tender. Drain well ( can simply remove from pan with slotted spoon) add salt and pepper. Place mixture in a sprayed or greased 9 x 13 baking dish. Top with rows of frozen tater tots. Oven at 400 degrees. Bake 35 to 40 minutes or until bubbly and tater tots are browned. Remove from oven and sprinkle with cheese. 4 to 6 servings. Enjoy!

Cheese-stuffed Meatballs

Got a cheese lover in your family? This is sure to please. NEED: 1 egg 1/4 cup Italian Salad dressing 1 cup bread crumbs 2 tablespoons parsley 1 tablespoon garlic powder 1/2 teaspoon ground oregano 1/2 teaspoon pepper 1/4 teaspoon salt 1 pound meatloaf mix ( pork / beef) or use what you normally use for meatloaf 3 ounces mozzarella cheese 2 tablespoon vegetable oil 1 jar ( 26 ounce) marinara sauce pasta In large bowl, combine first 8 ingredients. Crumble meat over mixture and mix well. Hands work best for this...remove rings first. Cut mozzarella into eighteen 1/2 inch cubes. ( or can use pre cut) Divide meat into 18 portions and shape each around a cheese cube. In large fry pan, cook meatballs in oil, until no pink remains. Drain well. In sauce pan, heat marinara sauce, add meatballs and heat through. Serve over cooked pasta. Makes 6 servings. Enjoy!

Fried Boiled Potatoes

A boiled potato is rather boring but with just a bit of frying you can jazz it up a bit. Earlier I had mentioned that my mother was a southern cook and that YES I do have a jar of bacon drippings in my fridge. This is one of those times when a bit of bacon drippings can make a great dish. NEED: 6 medium to large potatoes--peeled and quartered. Large pot of water 1 teaspoon of salt Large fry pan 3 tablespoons of bacon drippings pepper to taste Boil cut potatoes and salt until about 3/4 of the way done. Drain completely. In large fry pan...heat bacon drippings and carefully add potatoes. Cook until golden brown and then turn. You want to brown all sides. When done, sprinkle with pepper and serve. The bacon drippings add a great flavor. You do not need to add additional salt to these when frying. Enjoy!

Pineapple Bake

This is so simple and so amazing tasting. If you like pineapple, you'll love it! NEED: 2 large cans of pineapple ( diced or crushed) / drained / reserve 1/2 cup liquid 1 cup sugar 1/2 cup flour 1/2 stick margarine - melted 1 package of Ritz ( one sleeve) - crushed Combine sugar, flour and juice. Place pineapple into 2 quart casserole. Pour juice, sugar and flour mixture over the pineapple. Mix crushed crackers with butter and top pineapple. Oven at 350 degrees. Bake 35 minutes. Enjoy!

Sweet Potato Casserole

A holiday classic but it's great anytime! NEED: 1 pound of sweet potatoes or yams OR 1 large can ( 1 pound size) of sweet potaotes 1/2 cup sour cream 1 egg yolk 1/2 teaspoon of salt 1/4 teaspoon of ground ginger 3/4 cup mini marshmallows or cut up large marshmallows If using fresh potatoes peel, cube and cook until tender In bowl, coming sweet potatoes, sour cream, egg, salt and ginger and mix until smooth. Pour mixture into buttered 1 quart casserole, top with marshmallows. Oven at 350 degrees. Bake 30 minutes or until marshmallows are puffy and golden. Serves 4 Enjoy!

Apple and Squash Bake

NEED: 2 pounds of butternut squash ( cut into 1/2 inch slices) 1/2 cup packed brown sugar 1/4 cup butter-melted 1 tablespoon flour 1 teaspoon salt 1/2 teaspoon ground ginger 2 baking apples - apples with round bottoms. Peeled, cored and cut into rings Place squash into sprayed or greased 7 x 11 ( or close to size) baking dish. Top squash with apple rings. Mix together remaining ingredients and sprinkle over the squash and apples. Cover with foil to bake. Oven at 350 degrees. Bake 50 to 60 minutes or until squash is tender when pricked with a fork. Serves 6 Enjoy!

Stuffed French Toast

This is so simple and adds some great fruit to your menu.
NEED:
For french toast
4 slices of bread
3 eggs
3/4 cup milk
1 tablespoon of sugar
1/4 teaspoon of salt
2 tablespoons of butter.

For fruit filling:
Also: ( depending on your tastes) 1 to 2 medium bananas, 1 to 2 cups fresh strawberries or 1 to 2 medium to large apples. Make sure apple is a cooking apple..which means it will have a round bottom.
for apples and bananas - you will need 1/2 cup water, 1/4 cup packed brown sugar, 2 tablespoons of butter
for strawberries - you will need 1/2 cup water, 1/4 cup granulated sugar, 2 tablespoons of butter.

For the french toast...blend together those ingredients and dip in bread. Add 2 tablespoons of butter to fry pan..heat until melted...add dipped bread and cook over medium heat until bread is golden brown, approximately 4 minutes on each side. To keep warm, turn oven on to lowest heat and place an oven proof pan in the oven. Transfer french toast to pan in oven until ready to serve.

In sauce pan..heat water, sugar and butter to low boil. Stir constantly and continue to boil until thickened. Approx. 5 to 10 minutes. Remove from heat and allow to cool for a couple minutes.

If using bananas cut into 1/2 inch pieces. If using apples, peel, core and cut into slices approx. 1/2 inch thick. Place is sugar mixture and mix carefully until coated and warmed.
On plate, place one slice of french toast and cover with one spoon of fruit mixture ( dip out of sugar mix with a slotted spoon) then top with 2nd slice of french toast. Serve with choice of syrup , honey, powdered sugar or top with any remaining fruit mixture.

If using strawberries...do the same as above but use regular sugar.

Do Ahead Oven French Toast

You can make this french toast and cook it right away..or I ll give you instructions for refrigerating ( up to24 hours) and baking later. Another great idea that can save you time. Who doesn t like nice warm French Toast? NEED: 3 eggs 3/4 cup milk 1 tablespoon sugar 1/4 teaspoon salt 8 slices white or wheat bread Buttered cookie sheet Beat eggs, milk, sugar and salt together with a whisk or fork. Preheat cookie sheet, for 1 minute, in 500 degree oven. Dip slices of bread in egg mixture and place on hot cookie sheet. Drizzle with any remaining egg mixture. Bake until bottom is golden brown. 5 to 8 minutes. Flip and bake an additional 2 to 4 minutes. Serve with syrup, honey, powdered sugar, fresh fruit topping or whatever you want. Yummy. To do a head; arrange dipped bread in a 9 x 13 baking dish. Overlap slices of bread, slightly. Drizzle any remaining egg mixture over the bread. Cover and refrigerate. When ready to bake, follow about instructions, that includes placing slices on a cookie sheet. Use a wide spatula to prevent bread for tearing. Enjoy!

Hash Brown Casserole

NEED: 6 eggs 1 can ( 12 ounces) evaporated milk 1 teaspoon of salt 1/2 teaspoon of black pepper 1 package of frozen shredded hash brown potatoes ( 30 ounces) 2 cups ( 8 ounces) shredded cheddar cheese 1 medium onion--diced 1 small green pepper--diced 1 cup diced ham ( optional) Beat eggs well and combine with evaporated milk, salt and pepper. Add potatoes, cheese, onion, green pepper and ham. Mix well and pour into sprayed or greased 9 x 13 inch baking dish. Oven at 350 degrees. Bake for 60 to 65 minutes. Makes 12 serving. Enjoy!

Breakfast Casserole

This is the greatest weekend breakfast. Or make it for Christmas breakfast! Everyone will love it and it s so fast and easy. NEED: 12 slices of bread, crust removed 1 package of frozen BABY broccoli florets ( 14 ounces) 3 cups of diced ham..any variety 2 cups ( 8 ounces ) shredded cheese----your choice 3 cups of milk 6 eggs --beaten 1 teaspoon mustard 1/2 teaspoon pepper 1/4 teaspoon salt Cut bread into 2 inch squares and place in 9 x 13 baking dish. Top bread with broccoli, ham and cheese. Beat milk and eggs together and add mustard, pepper and salt. Pour mixture over the bread mixture. Press down lightly. Cover and refrigerate at least 8 hours or overnight. Oven at 350 degrees. Bake uncovered for 50 - 55 minutes or until a knife inserted near center comes out clean. Let stand 15 minutes then serve. Serves 6 - 8 people. Being able to put this together the night before is wonderful, especially if you want to serve it on Christmas morning. All the work is done and all you need to do is pop it in the oven. Serve with every ones favorite juices, hot coffee, hot tea..whatever. It's a great breakfast to wake up to. Enjoy!

Easy Stuffed Chicken Breast

This is very tasty, very impressive looking and above all very simple.

NEED:
2 pounds of boneless - skinless chicken breast *
* determine the amount of chicken needed by how many servings you will need. Allow one chicken breast per person.
2 boxes of stuffing mix
2 cans cream of chicken soup.
Mix stuffing as directed and set aside.
Pound out each chicken breast until thin.
Place a thin layer of stuffing mix on the chicken - do not go all the way to the edges. Carefully roll chicken and place seam side down in a sprayed or greased baking dish. Repeat until all chicken is used. Any remaining stuffing can be distributed around the chicken pieces. Remove chicken soup from can and whisk - do not dilute. Pour mixture over chicken.
Oven at 350 degrees. Bake for 1 hour. Shredded cheese may be added to top when removed from oven if desired.
Serve with a salad and you have a great meal.

Enjoy!

No-Bake Walnut Date Bars

NEED: 2 cups pitted dates 3/4 cup water 2 tablespoon sugar 2 tablespoon lemon juice 3/4 cup chopped walnuts 1 1/2 cups graham cracker crumbs 1/4 cup butter - melted 2 tablespoons sugar 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup chopped walnuts. Blend together dates, water, 2 tablespoons sugar and lemon juice in saucepan. Cook over low heat, stir constantly, until soft and thick, about 5 minutes. Remove from heat; stir in 3/4 cup walnuts and cool. Blend crumbs, butter, 2 tablespoon sugar, vanilla, cinnamon and salt. Press 3/4 mixture on the bottom only of a sprayed or greased 8 x 8 or 9 x 9 baking pan. Spoon cooled filling evenly over entire surface. Add 1/4 cup walnuts to remaining 1/4 crumb mixture and sprinkle evenly over filling. Press entire surface firmly with fingers. Chill 3 hours. Cut in to 1 inch squares. Makes 5 dozen. Enjoy!

Lemon Clusters

NEED: 2 tablespoons of butter 3 tablespoons of water 1 package of lemon frosting mix 1 1/3 cups flaked coconut ( 3 1/2 ounces) 1/2 cup slivered almonds In double boiler, melt butter in water. Stir in dry frosting mix until smooth. Heat over rapidly boiling water for 5 minutes. Stir occasionally. Remove from heat and stir in almonds. Drop by teaspoonfuls on foil or waxed paper. Keep mixture warm and stir occasionally while making the candy mounds. Cool completely. Makes 3 to 4 dozen. Enjoy!

Chocolate Puff Balls

NEED: 1 cup sugar 1/3 cup water 1/3 cup light corn syrup 1 teaspoon 1/4 cup butter 1 1/2 square unsweetened chocolate ( 1 1/2 ounce) 1 teaspoon vanilla 8 cups chocolate-flavored corn puff cereal Blend sugar, water, corn syrup, salt, butter and chocolate in saucepan. Heat on medium until chocolate is melted. Bring to a boil until candy thermometer reads 250 degrees or until a few drops form a hard ball when dropped in cold water. Remove from heat and stir in vanilla. Pour hot syrup over cereal in large, buttered bowl. Stir constantly to cover all the cereal. ( for best results spray or butter a large spoon or spatula to stir with and to prevent the mixture from sticking to either) Form into balls with buttered hands. Set aside to harden. If balls start to pull apart, reshape and allow to continue to harden. Enjoy!

Shortbread

3/4 cup butter 1/4 cup sugar 2 cups all purpose flour Blend butter and sugar until well mixed. Slowly work in flour, by hand. Mix well and chill. Roll dough to 1/3 to 1/2 inch think. Cut into shapes of choice. Bake on ungreased baking sheet. Oven at 350 degrees. Bake for 20 to 25 minutes. Tops will not brown. Cool on wire rack. Makes 2 dozen cookies ( depending upon shape) Enjoy!

Mixed Nut Squares

NEED: 2 cups all purpose flour (can use whole wheat flour) 1 cup brown sugar 1 cup butter 1 teaspoon vanilla 1/4 teaspoon salt 1 egg yolk 1 package ( 6 ounce) butterscotch chips 1/2 cup light corn syrup 2 tablespoons butter 1 tablespoon water 1 can ( 13 ounces) salted mixed nuts Mix flour, brown sugar, 1 cup butter, vanilla, salt and egg yolk. Press mixture into sprayed or lightly greased 9 x 13 baking pan. Bake 25 minutes or until light brown. Cool. Mix butterscotch chips, corn syrup, 2 tablespoons butter and water in saucepan. Cook over medium heat, stir occasionally, until butterscotch chips are melted. Cool and then spread over baked mixture. Sprinkle with nuts. Press them gently into the topping. Refrigerate until topping is firm. ( About 1 hour) Cut into 1 1/2 inch squares. Makes 4 dozen. Enjoy!

Simplest Apple Cake

This could not be easier. A nice quick dessert for family or company. NEED: 1 box of yellow cake mix 2 medium apples 9 x 13 pan Make cake mix as directed and pour in to sprayed or greased 9 x 13 baking pan. Dice apples into small pieces or very thin slices. Spread apples on top of cake mix and bake following cake baking directions. Done when inserted toothpick comes out clean. You can sprinkle cinnamon and sugar on top before baking or make a topping by mixing 1/2 cup butter, 2 tablespoon each of cinnamon and sugar. Spread evenly over cake mix and bake. Enjoy!

Russian Teacakes

NEED: 1 cup butter, softened 1/2 cup confectioners ( powdered) sugar 1 teaspoon vanilla 2 1/4 cups all purpose flour ( can use whole wheat flour) 1/4 teaspoon salt 3/4 cups of chopped nuts....chopped fine Powdered Sugar Mix butter, 1/2 cup powdered sugar and vanilla. Slowly stir in flour, salt and nuts. Mix well. Shape into 1 inch balls and place 1 inch apart on ungreased cookie sheet. Oven at 400 degrees. Bake 10 to 12 minutes. You want them done but not brown. Roll in powdered sugar while warm. Roll in powdered sugar again when cool. Makes approximately 4 dozen cookies. Enjoy!

Marshmallows

My mother made these every year for Christmas. There is nothing like a "fresh" marshmallow. These are so worth the time! You dust them with powdered sugar but you can also sprinkle them with color sugar. These are to totally die for. NEED: 4 envelopes of minute gelatin ( not jello) 1 cup water 2 cups sugar 1/2 cup white corn syrup 1 1/2 teaspoon vanilla 2 egg whites ( beaten to stiff) 1/2 cup confectioners ( powdered) sugar In bowl, mix gelatine and 1/2 cup water. Stir well and set aside. In saucepan combine sugar, corn syrup and 1/2 cup water. Over medium heat, stir constantly, until sugar dissolves. Bring mixture to a boil. DO NOT STIR. Boil until mixture reaches the temperature of 240 degrees on a candy thermometer or a small amount of the mixture forms a soft ball in cold water. Remove from heat. Add gelatin mixture and stir until dissolved. With electric mixer, beat until mixture turns white ( about 3 minutes) Add egg whites and vanilla and continue beating until mixture is thick, fluffy and almost cool. Pour mixture into a 9 x 9 pan that has been dusted with powdered sugar. With fork or sharp knife...prick any bubbles that may appear on the surface. Sift powdered sugar over the top and cool completely. When cold, loosen from pan sides with wet, sharp knife. Turn onto cutting surface and cut in 1 inch cubes and roll in powdered sugar. Makes 1 1/2 pounds or approximately 6 1/2 dozen marshmallows. Enjoy!

Chocolate Glaze

NEED: 2 squares of unsweetened chocolate ( 1 ounce each) 2 tablespoons butter 1 cup powdered sugar 3/4 teaspoon vanilla 2 tablespoons of hot water Heat chocolate and butter over low heat until melted. Remove from heat, stir in powdered sugar and vanilla. Stir in water, a teaspoon at a time, until glaze is at desired consistency. Makes enough for one 8 or 9 inch layer. Enjoy!

Creamy Glaze

NEED: 1/3 cup butter 2 cups confectioners ( powdered) sugar 1 1/2 teaspoons vanilla ** 2 to 4 tablespoons of hot water Heat butter in saucepan until melted. Slowly stir in powdered sugar and vanilla. Add water, 1 tablespoon at a time, until glaze is of desired consistency. Enough for one angel food cake or 12 cup bundt cake **for lemon or orange glaze -- add 1/2 teaspoon of grated lemon or orange peel to melted butter and substitute lemon or orange juice for the vanilla and water. Enjoy!

White Mountain Frosting

NEED: 1/2 cup sugar 1/4 cup light corn syrup 2 tablespoons water 2 egg whites 1 teaspoon vanilla Stir sugar, corn syrup and water in saucepan. Cover and heat to rolling boil over medium heat. Uncover and boil rapidly until candy thermometer reads 242 degrees or a small amount of mixture forms a firm ball well dropped in cold water. While mixture boils beat egg whites until they form stiff peaks. While mixing with a electric mixer at medium speed pour hot syrup, very slowly, into egg whites. Add vanilla and beat on high until stiff peaks are formed. Will frost two 8 or 9 inch layers or one 9 x 13 inch cake. Enjoy!

Quick Fudge Frosting

NEED: 1/2 cup sugar 2 tablespoons cocoa 2 tablespoons butter 1/4 cup milk 1 tablespoon light corn syrup 1/2 cup confectioners ( powdered) sugar 1/2 teaspoon vanilla dash of salt Stir sugar and cocoa in saucepan. Add butter, milk, corn syrup and vanilla. Heat to boiling, stirring frequently. Boil vigorously, stirring occasionally for 3 minutes. Allow to cool. Blend in powdered sugar and vanilla until smooth. This makes enough to frost one 8 or 9 inch layer. Enjoy!

Cranberry Cookies

NEED: 1/2 cup butter 1 cup sugar 3/4 cup packed brown sugar 1 cup chopped nuts 1/4 cup milk 1 tablespoon orange juice 1 egg 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 2 1/2 cups chopped cranberries Blend together butter and both sugars. Beat in orange juice and egg. Slowly add all dry ingredients until well mixed. Stir in cranberries and nuts. On sprayed or greased cookie sheet, drop by teaspoonfuls. Oven at 375 degrees. Bake 13 minutes or until light brown. Makes approx. 10 dozen cookies. Enjoy!

Pudding Cookies

NEED: 1 cup Bisquick or other type premixed baking flour 1 small package of instant pudding ( any flavor) 1/4 cup cooking oil 1 egg Mix all ingredients together and drop by teaspoon full on ungreased baking sheet. Flatten with small glass, dipped in flour or sugar. Oven at 350 degrees. Bake 8 minutes. Makes approx. 3 dozen cookies. Enjoy!

Triple Good Cookies

NEED: 2 cup all purpose flour 2 tablespoon baking soda 1/2 teaspoon salt 1 cup butter 1 cup sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 1 cup peanut butter 1 cup chopped walnuts 1 package ( 6 ounce) semi sweet chocolate chips Blend together butter, both sugars, eggs and vanilla, until fluffy. Blend in peanut butter. Slowly, add all dry ingredients. Stir in chocolate chips and walnuts. On sprayed or greased cookie sheet, place small balls of cookie dough. Place 2 inches apart. Flatten balls of dough with small glass that has been dipped in sugar. Oven at 350 degrees. Bake 8 minutes or until light brown. Cool on wire rack. Makes 7 dozen cookies. Enjoy!

Flip Flop Crust Pie

Do you have problems making those perfect crimped edges on your crust? Well, this solves the problem and also creates an interersting look for your pie. Either make your own crust or take two pre-made crusts. If you have made your own roll all the dough out to be what would be the size of two crusts laying together. If you have purchased your crust; lay on in the pie pan from basically the center out...lay the other slightly over the other in the pan and press together to form one , making sure you have over lapped it enough to cover the entire inside of the pan. Place your filling in the pie plate and gently lift the crust toward the center. Now, you can slightly press along the edge of the plate, to create a pattern or leave as is. You can adjust the dough along the top to create evenness and slight folds. If it does not meet in the middle that is fine. That will vent steam from your pie. By creating simple folds or lines you can make the top crust your own design. Either way the pie now has a one of a kind top crust. Enjoy!

No-Crust Apple Pie

This is so easy and so good. Just three apples and some basic ingredients and you have a real treat! NEED: 3 large apples ** any apple with a round bottom is a good cooking apple. The apples with the four "bumps" on the bottom should be considered strictly an eating apple. 1 tablespoon sugar 1 teaspoon cinnamon 3/4 cup chopped nuts 1 cup sugar 1 cup flour 1 1/2 sticks butter 1 egg pinch of salt Spray or lightly grease, with butter, a 10 in pie plate. Fill 3/4 full of sliced apples. Sprinkle with the tablespoon of sugar and teaspoon of cinnamon. In bowl, mix together nuts, sugar, flour butter, salt and egg. Spread over apples. To make spreading easier, dampen hands and use fingers to spread, being sure to cover all the apples. Oven 350 degrees. Bake 45 minutes. Can garnish with whipped cream or ice cream. Enjoy!

Chewy Molasses Cookies

NEED: 1/3 cup shortening ( use a combination of Crisco and butter for best results) 1/2 cup sugar 2 eggs 1/2 cup molasses 2 tablespoons milk 1 1/4 cup all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1 cup currants or raisins 1/2 cup chopped nuts 2 teaspoons vanilla Blend shortening and sugar together until smooth. Add eggs, molasses and milk, mix well. Slowly, add remaining dry ingredients. Stir in fruit, nuts and vanilla. Mix well and chill for several hours or until firm. Place by teaspoons full on sprayed or greased cookie sheet. Place 2 inches apart. Oven at 350 degrees. Bake 15 minutes or until light brown. Cool on cookie sheet for 2 minutes then remove to wire rack to cool completely. Approx. 4 dozen cookies. Enjoy!

Buttermilk Cookies

1/2 cup shortening ( use 1/4 cup Crisco and 1/4 cup butter for best results) 1 cup sugar 1 egg 1/2 cup buttermilk 1 teaspoons vanilla 3 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon nutmeg BLEND TOGETHER AND SET ASIDE: 1/4 cup sugar 1 teaspoon cinnamon Mix shortening, sugar and egg until well mixed. Add buttermilk and vanilla. Slowly add remaining dry ingredients. Mix well and chill for 1 hour. Place tablespoons full of dough on sprayed or greased cookie sheet. Grease bottom of small glass, dip small glass into sugar / cinnamon mixture and use to flatten cookie, re-dip and continue. Oven at 400 degrees. Bake 8 to 10 minutes. Makes approx. 3 dozen cookies. Enjoy!

Fruit Bars

1/4 cup butter 1/2 cup sugar 1 egg 1/2 cup molases 1/2 cup milk 2 cups all purpose flour 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 1/2 cup raisins or cut dates...or a mixture of both 1 cup chopped nuts Glaze: 1/3 cup butter 2 cups confections (powdered) sugar 1/2 teaspoon grated lemon peel 2 to 4 tablespoons lemon juice BAR MIX: Blend together butter, sugar, egg and molasses until thoroughly mixed. Stir in milk and then slowly add dry ingredients. Stir in fruit until well mixed. Spread mixture into sprayed or greased 9 x 13 pan. Oven at 350 degrees. Bake 25 to 30 minutes or until inserted toothpick comes out clean. Cool on wire rack. Once cooled spread with glaze. GLAZE TOPPING: Melt butter. Slowly blend in confectioners sugar and grated lemon peel. Add only enough lemon juice to make icing spreadable and smooth. Enjoy!

Sour Cream Cookies

NEED: 1/2 cup shortening ( use 1/4 cup Crisco and 1/4 cup butter for best results) 1 cup sugar 1 egg 1 teaspoon vanilla 2 2/3 cup all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon nutmeg 1/2 cup sour cream Additional sugar for topping Blend shortening, sugar, egg and vanilla until well blended. Blend all dry ingredients together and slowly add to wet mixture. Alternate adding sour cream with dry ingredients. Roll out until 1/4 inch thick and cut with cookie cutters or roll into log and cut in circles. Place on sprayed or greased cookie sheet, sprinkle with sugar. Oven at 425 degrees. Bake 8 to 10 minutes or until lightly browned. Cool on wire rack. Makes approx. 5 dozen cookies. Enjoy!

Caramel Corn

Make a simple change to jazz up this simple treat. NEED: 15 cups of popped corn 1 cup brown sugar 1/2 cup butter 1/2 teaspoon baking soda 1/4 cup light corn syrup ( I make mine with molasses---gives the flavor a "kick".) 1/2 teaspoon salt chopped nuts - optional Put corn in large pan. In saucepan, heat sugar, butter, syrup ( or molasses) and salt. Stir occasionally. Once it is bubbling around the edges, continue to cook over medium heat for 5 minutes. Remove from heat and stir in baking soda. Mixture will become foamy. Pour over corn and stir until well coated. Spread on sprayed or greased baking sheet (s) and bake. Oven at 200 degrees. Bake for 1 hour. Allow to cool. Break into pieces and store in air tight container. Enjoy!

Simple Fudge

NEED: 1 milk chocolate bar ( any brand...need 12 ounces) 12 ounces of chocolate chips--use any flavor you would like 1 jar marshmallow cream ( 8 ounces) 1 1/2 teaspoon of salt 1 teaspoon of vanilla 4 1/2 cup sugar 1 can unsweetened evaporated milk 1 1/2 cup chopped nuts, optional Stir the first five ingredients together in a large bowl. In sauce pan cook milk and sugar until at rapid boil. Stir continuously. Slowly pour 1/2 the hot mixture into bowl and stir well. Add remaining liquid and nuts. Stir well. Pour even amounts into two 9 x 13 cake pans. This will set quickly. Makes approximately 5 pounds of fudge. Enjoy!

Zucchini Bread

NEED: 3 eggs 2 cups sugar 3 tablespoons vanilla 1 cup oil or applesauce 2 cups shredded zucchini 3 cups all purpose flour 1/4 teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda 3 teaspoons cinnamon 1 cup walnuts - chopped 2 loaf pans Beat eggs and sugar together until slightly fluffy. Add vanilla and oil and mix well. Add zucchini and all dry ingredients. Blend well, then stir in nuts. Pour even amounts into 2 sprayed or greased loaf pans. Oven at 350 degrees. Bake for 55 minutes. Cool in pan for 10 minutes the invert on wire rack to finish cooling. Enjoy!

Beer Bread

NEED: 4 cups of self rising flour 1/4 cup sugar 1 can of beer ( type is your choice..should be 12 ounces) 1 egg - beaten Mix flour and sugar. Add beer and egg and stir. Do not be afraid to use your hands to mix in all of the flour. Place mixture into a sprayed or greased loaf pan. Oven at 375 degrees. Bake 1 hour and 10 minutes. Remove bread to wire rack and cool. Lightly spread butter on top of loaf while cooling. Enjoy!

Before You Know It Sticky Buns.

A great and fast treat everyone will love. NEED: 1 package refrigerated biscuits ( 10 count size) 2 tablespoons butter 1/4 cup brown sugar 1/4 cup chopped nuts 1 tablespoon corn syrup 8 inch round cake pan Oven at 425 degrees. Spray cake pan and then add butter. Place pan in oven to melt butter. Mix brown sugar, nuts and corn syrup. Stir well and spread over bottom of pan. Place biscuits on top of mixture. Bake 15 mnutes. Invert on serving plate. Enjoy!

Banana Strawberry Nut Bread

1 stick softened butter 3 eggs 1 cup sugar 1/2 pint strawberries, chopped 3 medium bananas - sliced - slice right before using 1/2 cup milk 1/2 cup chopped nuts - your choice on variety 3 cups of all purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 3 sprayed or lightly greased loaf pans. Stir together butter, eggs and sugar. Mix until well blended. Add strawberries and bananas. Mix well. Add milk, flour, nuts, baking powder and salt. Mix until well blended. Pour even amounts into loaf pans. Oven at 350 degrees. Bake 35 to 40 minutes. Cool 30 minutes before slicing. Serve with butter, cream cheese or flavored butter or just plain and yummy. Enjoy!

Chocolate Walnut Bread

You'll love the ease and the taste of this great bread. NEED: 1 loaf frozen bread dough ( I like Rhodes) 4 ounces of semi sweet chocolate chips or chopped semi sweet chocolate 1/2 cup chopped walnuts 2 to 3 tablespoons of honey Thaw dough and let rise to twice its frozen size. Punch down and roll dough out to 6 x 12 inches. Sprinkle chopped nuts and chocolate down the center of the dough. Leave an inch of dough on all sides. Lift long sides up an over the filling, toward the center and press to seal. Place dough, seam side down, in a sprayed or lightly greased loaf pan. Spread dough evenly in the pan. Spread honey over the top. Oven at 375 degrees. Bake 50 to 60 minutes or until golden brown. Cool slightly in pan then remove to wire rack and cool 10 to 15 minutes before slicing. Enjoy!

Cream Cheese Yummers

The name says it all! NEED: 2 packages of cresent roll dough 16 ounces of softened cream cheese 2 eggs - seperated ( that means yellow from white..not into seperate rooms! ) 1 teaspoon of vanilla 1 cup sugar For Topping: 1/4 cup sugar 1/4 cup brown sugar 1/2 cup chopped walnuts 1 teaspoon vanilla extract Press one package of crescent roll dough into 9 x 13 pan. Blend together the cream cheese, egg yolks, sugar and vanilla. Mix well. Spread on unbaked dough. Carefully press the other package of dough on top of cheese mixture. Brush with egg whites. Mix together the glaze and drizzle over top. Oven at 350 degrees. Make 35 to 40 minutes. Cool completely and cut into desired sizes. Enjoy!

Low-fat Banana Nut Bread

With a few simple changes you can still enjoy a great treat with a few less calories. NEED: 1/4 cup canola oil 1/4 cup low-fat yogurt 1 cup sugar...if you wish to cut back the sugar a bit..toss in a few diced dates to make up the difference 2 eggs or Egg Beaters, will beaten 4 ripe bananas - mashed - but only mash right before adding 2 cups of all purpose flour 1 teaspoon salt 1 teaspoon baking soda 1/2 cup walnuts or pecans. (walnuts contain less fat) Blend sugar, yogurt and oil until smooth. Fold in beaten eggs. Mash bananas and add to mixture. Gradually stir in dry ingredients and beat until blended. Add chopped nuts & dates if using. Stir until well blended. Pour into sprayed or greased loaf pan. Oven 350 degrees. Bake 60 minutes or until inserted toothpick comes out clean. Enjoy!

Banana Nut Bread

NEED: 1 3/4 cup all purpose flour 2 3/4 teaspoon baking powder 1/2 teaspoon salt 1/3 cup Crisco - regular or buttered 2/3 cup sugar 2 eggs 4 ripe bananas - sliced - but slice right before adding 1/2 cup chopped walnuts Blend Crisco and sugar until smooth. Add eggs and beat until fluffy. Add sliced walnuts and bananas. Mix slightly and slowly add in all dry ingredients Mix, by hand, until blended. Bake in sprayed or greased loaf pan. Oven at 350 degrees. Bake 50 to 60 minutes or until an inserted toothpick comes out clean. Allow to cool in pan on wire rack. With thin knife, gentle go along edge of loaf to assure it is not sticking to the pan. Invert on rack to remove. Loaf should be a nice brown and will be slightly cracked in the center. Serve plain, with whipped cream cheese or honey butter. Enjoy!