Page last updated December 01, 2001  

Gold Star Recipes  

*HINT* I baked and decorated cakes for years and will give you a
secret .....if, after you pour your cake mix into your pans, you'll just
pick up your pan and "Thump" it on the counter a
few times, this will help prevent hole pockets from
forming in your cake !~.....Just "whop" it good !! The bottom of pan to the counter.

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Peanut Butter Surprise Loaf

Mix together all the dry ingredients:
2 Cups all-purpose flour
3/4 Cup brown Sugar,packed
1/4 tsp. salt
2 teaspoons baking powder
Add:........
1/3 Cup Chunky Peanut Butter
1 Cup Milk
Chop 15 miniature Reeces Peanut Butter Cups...Leave 15 whole
Mix all ingredients (except candy) together. Mix well using a spoon. Pour batter into a well greased or sprayed loaf pan. Place 15 candies on top of the batter, using a wooden spoon handle push candy half way into batter. Sprinkle remaining candies over the top of batter. Bake in a 350 degree preheated oven until toothpick inserted comes out clean.

*You can use 3 small loaf pans using 5 candies per pan...sprinkle chopped candy equally over the three pans of batter.

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Peanut Butter Pie  

1 - 8 0z. pkg Cream Cheese, softened
1/2 Cup Cold Milk
Blend these two ingredients together well

Add:   1 cup Confectionate Sugar
      3/4 Cup to 1 Cup Peanut Butter
Blend until smooth

Fold in 1- 8 0z. Cool Whip
Pour into Graham Cracker or Chocolate pie shell....I perfer
Chocolate and always buy mine....

Refrigerate!!

Triple Fudge Brownies
1 package (3.9 ounces) instant chocolate pudding mix
1 package (18-1/4 ounces) chocolate cake mix
2 cups (12 ounces) semisweet chocolate chips
confectioners' sugar
Prepare pudding according to package directions. Whisk
Pudding into dry cake mix. Stir in chocolate chips.
Pour into a greased 9-1/2 x 13 baking pan. Bake at 350
degrees for 30-35 minutes or until the top springs back when
lightly touched.
Dust with
confectioners' sugar.

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Butter-finger Pie

6 large butter-finger candy bars, crushed
2-8 oz. tubs cool whip
1 8 oz. cream cheese, softened
2 graham cracker shells
Cream cheese, add crushed butter-finger candy,fold in cool whip and pour
into pie shells. Refrigerate. Makes 2 pies.
* I use Chocolate pie shells......GOOD !!!
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ROCKY ROAD SQUARES


1 12-oz. pkg. Chocolate morsels
1 can Eale Brand Milk
2 Tablespoons Margarine
2 cups dry roasted peanuts
1 10 1/2 oz. pkg. minature Marshmallows

Melt Morsels, Eagle Brand milk and margarine.
Combine peanuts and marshallows in lg. bowl. Pour
chocolate mixture on top of peanut/marshallow mixture.
Spread on wax paper. Break into pieces when cool. Store
in air-tight container.

*You can use colored minature marshall in place of the white
marshallows. These are then called "Catherdal Windows: !!

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There's nothing like the taste of Chocolate. Here's you a new one that your Hubby will enjoy.......
Chocolate Lip Gloss.......*yeah*

1 1/2 tsp cocoa butter
1/2 tsp. Coconut butter
1/8 tsp. Vitamin E oil
3 small chocolate chips
Use double boiler or microwave. Heat the cocoa butter, coconut butter, & Vitamin E oil until melted. Stir in the chocolate chips. Stir until chips are melted and mixture well blended. Pour Mixture into a small decorative pot or holder. Cool 10 to 15 minutes..
DO NOT EAT.....THIS IS A LIP GLOSS !!! Let Hubby test it!

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Chocolate Peanut Butter Pie  

1(6oz.)Graham Cracker Pie Crust
1(14 oz.)can Choco Eagle Brand Milk
1/4 cup creamy peanut butter
1 (8 oz.) container Cool Whip


In large bowl, combine Eagle Brand milk
and peanut butter;mix well.Fold in whipped
topping. Spoon into crust. Freeze 6 hours.
Garnish as desired. Freeze leftovers.


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Honey Bun Cake  
1 box yellow cake mix
3/4 c. oil
4 eggs
1 c. sour cream
1/4 c. confectioners sugar
4 Tbsp. milk (add more if
needed)
1 Tbsp. vanilla
1 c. brown sugar
3 Tbsp. cinnamon


Mix cake mix, oil, eggs and sour
cream. Pour half of batter into a
greased 9 x 13-inch pan. In separate
container mix brown sugar and cinnamon.
Pour half of mixture on top of
batter and swirl with toothpick. Pour
remaining batter in pan.
Top with remaining brown sugar
mixture and swirl well again.
Bake at 325 degrees for 45 minutes.
Ice cake while warm with the following:
confectioners sugar, milk and vanilla.

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Italian Love Cake   
1 box fudge marble cake mix
2 15 oz tubs ricotta cheese
3/4 cup sugar
4 eggs
1 tsp. vanilla
1 (3 3/4oz) pkg. instant pudding (milk
chocolate or your choice)
1 cup milk
8 oz. Cool Whip
Preheat oven to 350 degrees. Grease & flour
13 X 9 pan. Mix cake as directed on package. Pour into pan. Combine
ricotta, sugar, eggs and vanilla; mix well. Spoon over
unbaked cake. Bake for 1 hour; let cool. Mix
pudding with milk, fold in cool whip; spread over cake.
Cover with plastic wrap or foil, and
store in refrigerator


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COFFEE ORANGE FUDGE CAKE

1 18½-ounce German chocolate
cake mix
1 8-ounce container sour cream
½ cup vegetable oil,
½ cup water
4 eggs
1 4-ounce instant chocolate fudge
pudding mix
¼ cup coffee liqueur OR 1/4 cup coffee
2 tablespoons grated orange rind
1 teaspoon ground cinnamon
2 cups semi-sweet chocolate morsels
Confectioners’ sugar

Preheat oven to 350°F. Spray a 10-inch Bundt pan with non-stick vegetable spray.

In a large mixing bowl, combine cake mix, sour cream, oil, water, eggs, pudding mix, coffee liqueur, orange rind, and
cinnamon; beat until well blended and smooth. Stir in chocolate morsels. Pour into prepared Bundt pan.

Bake 50 to 60 minutes or until a tester inserted in the center comes out clean. Cool in pan for 20 minutes. Remove
from pan; cool completely on a wire rack. Dust with confectioners’ sugar.
(Yield: 12 servings)
*If you love the "Chocolate Orange Balls" candy you break apart apart into slices like an orange you will love this cake.

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My children, nieces, and now my grandson are lovers of these POPSICLES....Thought I would just share it with you where you could do a tasty treat for your little ones.

NANA'S POPSICLES
1 cup sugar
1 package Jello (flavor of choice)
1 unsweetened Kool-Aid
2 cups Hot Water
2 cups Cold Water
Dissolve sugar, Jello, and KoolAid in enough HOT water to dissolve mixture.
Add remaining Hot water. Stir well. Add 2 cups cold water. Fill your popcicle container
with mix. Freeze!
The remaining mixture will go into a quart jar and you can keep it in the *fridge*. It will thicken but will not set. Use to refill the empty popsicle container. I usually make up two flavors. Happy little kids !!Better than store bought !!

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Family Favorite

COCOA PUDDING CAKE

Mix together:

1 cup all purpose flour     2 teaspoon baking powder
3/4 cup sugar       1/2 tsp. salt
3 Tablespoons Cocoa
Stir the above dry ingredients together until well mixed

ADD: 1/2 cup skim milk
  1 teaspoon oil
  1 teaspoon vanilla extract
Stir well, mixing with a spoon. Pour into an 8x8x2 pan (greased) or sprayed with vegetable oil.
MIX:
3/4 CUP Cup brown sugar (packed)
1/4 Cup Cocoa
Sprinkle over the top of batter.

Pour 11/4 cup HOT water over mixture
BAKE at 350 degree for 45 minutes.
This is a very rich dessert....quick to fix, absolutely scrumptious!!
Top with a dip of Vanilla Ice Cream and listen to the Ahhhhhh's!!!

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Terri's Famous Chocolate Pie
11/2 cup sugar    1/2 stick butter
2 eggs
3 Tablespoon Cocoa
1 small can pet milk    1 tsp. Vanilla
Unbaked pie shell
Preheat oven to 350 degrees.
Melt butter. Mix everything together. Bake for 45 Minutes.
That's it, Folks !!!

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Butterfinger Cookies   

1/2 cup (1 stick) unsalted butter, room
temperature
1/2 cup sugar
1/2 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups plus 2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups Butterfinger BB´s candies
(about five 1.7-ounce packages)
Using electric mixer, beat butter and both bowl until well blended. Add egg and vanilla
and beat until fluffy. Beat in flour, salt and baking soda.
Stir in Butterfinger BB´s (dough will be moist).,br> Chill cookie dough at least 30 minutes
or up to 1 hour.
Preheat oven to 350°F. Line baking sheets
with parchment paper.
Using 1 rounded tablespoon dough for each cookie,
drop cookie dough in mounds onto prepared
baking sheets, spacing 3 inches apart (about 8 cookies per
sheet; cookies will spread).
Bake cookies until golden brown, about 12 minutes.
Transfer parchment with cookies to rack and cool completely.


Makes about 24 cookies


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Little ones learning to say grace do not always like to say "for this food we are thankful." Children get very specific for what they are thankful...
One little boy when friends had join a family for dinner
said, "Thank you for the bread, butter, jam, potatoes, gravy,,salt, and pepper."
Seeing the guest were amused, he stopped to set them straight, "Put your heads down unless your're not thankful for the pepper!" And all God's Children Said,.............

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My brother says these are "Good Enough to Make you Slap your Mama". Pretty Good, huh?

Chocolate Filled Crescent Rolls
2 tbl. butter
1/3 cup walnuts, chopped
3 tbl. brown sugar
1 (8 oz.) pkg. refrigerated crescent rolls
2 tsp. grated orange zest
1-2 tsp. milk
1/2 tsp. cinnamon
1/2 cup chocolate chips
Preheat oven to 375 degrees.

In a small bowl, melt the butter in a microwave. Stir in the
brown sugar, orange zest, and cinnamon. Let cool then mix
in chocolate chips and walnuts.

Unroll the crescent rolls and separate into the 8 triangles.
Spread about 1 heaping tablespoon of the chocolate mixture over each triangle.
Roll from wide end (opposite the point), stretching the dough a little as you roll.
Place rolls, point side down, on an ungreased baking sheet.
Curve into a crescent shape. Brush tops with a little milk.

Bake 10-12 minutes or until golden brown.
Wait 2-3 minutes, then transfer to a rack to cool.
Serve at room temperature.

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Golden Banana Cake   

This Cake sold for $50.00 at a cake auction
Cake:
1 box yellow cake mix ( or banana mix)
1 (3-3/4 oz.) box instant banana pudding mix
½ cup oil........ 3/4 cup water
4 eggs
½ cup chopped nuts, optional
1 cup mashed bananas

PREHEAT OVEN TO 350 DEGREES. Mix all
cake ingredients together and pour into
greased and floured fluted pan.
Bake 50-60 minutes or until done.


Filling or Glaze
1 whole banana
1 tsp. Lemon juice
1 tsp. Banana flavoring........ 1/2 cup nuts or put
pecan halves on top of cake.
2 cups powered sugar (add more if it
seems too thin)
Mash banana. Add lemon juice and
flavoring. Gradually add powdered sugar
mixing until desired thickness.
Add nuts and drizzle or spread over
COOLED cake


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Heath Bar Cake   

1 German chocolate cake mix
1 cup semi-sweet chocolate chips
1 14 oz. can sweetened condensed milk
caramel topping
12 oz. cool whip
3 heath bars, crushed

Heat oven to 350 degrees F. Grease and flour
a 9x13-in. pan.
Prepare cake mix as directed on package; pour into
prepared pan.
After 10 minutes of baking, sprinkle with chocolate chips.
Continue baking until cake is done.
While cake is still hot, poke holes in it with
the handle of a wooden spoon.
Pour sweetened condensed milk over cake; let cool.
Top with caramel sauce.
Spread Cool Whip over cake and Sprinkle
with chopped candy bars.
* You can also sprinkle with shredded coconut

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Grandson "Can DO IT " Cake   

This cake is so simple my "Chef in Training" grandson can do it

This is soooooo good!!

1 can (20 ounce) crushed pineapple, drained, with juice reserved
1 can (20 to 21 ounces) Cherry Pie filling
1 box (18.25 ounces) white Cake Mix
1 cup (2 sticks) butter or oleo, melted
1 cup chopped walnuts
1 cup flaked coconut
Preheat oven to 350 degrees. Spread the pineapple and pineapple juice on the bottom of a 9" x 13" baking dish. Place the pie filling over the pineapple, then spread the *dry* cake mix on top. Sprinkle with coconut and drizzle with the melted butter. Top with the chopped walnuts. Bake for 1 hour or until the sides are bubbling and the top is browned.
Note: Let cake cool for about an hour before cutting. This is great with scoops of ice cream on the side.

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REALLY YUMMY CAKE   

1 box Duncan Hinds Yellow Cake Mix (prepare as directed on box)
1 can (prepared) Coconut/Pecan Icing
Directions:
Prepare cake mix as directed on box. Add the can of icing to
cake mix and mix well. Pour into a greased and floured
Bundt pan (I use the Stoneware Bundt Pan by Pampered Chef).
Bake until cake is done in center and remove from
pan. Allow cake to cool and turn out. This is a really
moist cake. Best made the day before needed. A
chocolate glaze can be used if wanted.
*Since icing used is the same as for frosting a German Chocolate
cake, I think you could use German Chocolate
Cake
Mix same as the yellow cake mix.

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APPLE PIE CAKE   
1 18¾-ounce yellow cake mix
3 eggs
½ teaspoon lemon extract
1 21-ounce can apple pie filling
¼ cup butter or margarine, melted
½ cup sugar
½ cup self-rising flour
1 teaspoon cinnamon

Preheat oven to 350°F. Spray a 13x9-inch baking pan
with non-stick vegetable spray.

In a large mixing bowl, combine cake mix, eggs,
lemon and apple pie filling; mix until well combined.
Pour into prepared baking pan.

In a medium bowl, butter,sugar and flour; mix until crumbly.
Sprinkle over the top of the batter. Sprinkle with cinnamon.

Bake for 45 minutes or until a tester inserted in center.
comes out clean. Cool in pan on a wire rack. Cut into
squares and serve topped with whipped cream or ice cream,
if desired
Yield: 12 servings



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CHESS CAKE SQUARES

1 box Yellow cake mix     1 stick oleo, melted
4 eggs     1 8-oz. pkg. cream cheese, softened
1 box powered sugar    

Beat cake mix, butter and one egg together. Press into 9 x 13 inch
buttered pan. Mix cream cheese, 3eggs and sugar together.
Pour over curst. Bake at 350 derees for 35 minutes.

*Love Coconut? Add a teaspoon coconut extrat to cream cheese. I sprinkle the top with flaked coconut at times also. mixture.

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BREAD PUDDING

2 cups cubed day-old bread (1/2 inch pieces), crusts removed
2 cups milk
1/4 cup sugar
3 tablespoons butter
Dash of salt
2 eggs
1/2 teaspoon vanilla extract

LEMON SAUCE
1/2 cup sugar
1 tablespoon cornstarch
Dash of salt
1 cup water
1-1/2 teaspoons grated lemon peel
2 tablespoons butter
1 tablespoon lemon juice
1 drop yellow food coloring, optional

Place bread cubes in a greased 1-qt. baking dish. In a saucepan, heat milk, sugar, butter and salt over low heat just until butter melts. In a bowl, beat eggs; whisk in warm milk mixture. Stir in vanilla. Pour over bread. Place baking dish in a shallow pan of water. Bake, uncovered, at 350° for 40 - 45 minutes or until a knife inserted 1 inch from the edge comes out clean. For lemon sauce, combine sugar, cornstarch and salt in a saucepan. Stir in water and lemon peel; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and food coloring. Serve warm or cold with the pudding. Refrigerate leftovers.
Yield: 4 - 6 servings.


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Ambrosia Parfaits

1/2 cup orange sections
1/2 cup pineapple chunks
1/2 cup sliced bananas
1/2 cup flaked coconut -- toast if desired
2 tablespoons chopped pecans
1 package instant vanilla pudding, prepared -
(4-serving size)
whipped topping -- optional

In a medium bowl, mix orange sections, pineapple, and sliced banana.
In a separate bowl, combine pecans with coconut. In a parfait glass, alternate
layers of fruit, coconut pecan mixture, and pudding. Garnish with a little
coconut and an orange section or whipped topping Serves 4.



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THE FOLLOWING RECIPE IS *NOT* FOR EATING BUT MAKES GREAT GIFTS.


*Potpourri Gel Jars*
2 cups Distilled Water
4 packages Unflavored Gelatin
50 drops Essential Oil -- (for fragrance)
Food Coloring -- as desired
Heat one cup water in medium sized saucepan.
Add gelatin, stirring to dissolve. Remove from heat and add remaining 1 cup of liquid
as well as food coloring, and stir until dissolved.
Put drops of
essential oil into jars then add gelatin mixture.
Place in fridge for approximately 2 hours.
Remove, cover with plastic wrap or lid if you have one, and store at room
temperature. To release the scent simply remove the
lid... and when you are finished make sure you re-cover the jar so all the
scent doesn't evaporate.
This recipe makes four gel jars..aprox. 4 oz each.
*To decorate for gifts, tie ribbon or lace around the neck
of the jar or add silk/dried flowers to the bow. It works very well to cut a
circle of lace which can be reapplied after removing lid, by
screwing the band on over the lace. This will allow the scent to be enjoyed as well
as keeping the jar decorative while it is being used.


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Mandarin Orange Cake   
1 pkg yellow cake mix
1/2 cup oil
4 eggs
1 (11oz) can mandarin oranges
Beat all ingreds together. Bake in 9X13
pan at 350* for 25-30 min

Frosting
1 large can crushed pineapple
1 (13 1/2 oz) Cool Whip
1 (5 1/2 oz) pkg vanilla instant pudding
Combine pineapple and instant pudding.
Fold in Cool Whip. Spread on cooled cake.
Refrigerate overnight. Longer in fridg,


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Spice Cake Dessert  
1. One box Spice Cake Mix
Preheat Oven to 350 degrees and Bake as directed.

2. One large container Cool-Whip
3. 1-2 large cans of Peaches,*drained*

Spray a 9"x13" pan, and set aside
Following the directions on the package,
prepare the cake batter. Pour into the pan;
with a spatula, scrape the contents out of the mixing bowl.
Bake until, when you stick a toothpick
into the center of the cake, it comes out
without batter sticking to it.
Let cool completely.
Break the cake into pieces about the size of ice cubes.
Place a layer of cake cubes, cover top of cake with layer
, of chopped peaches, then Cool Whip.
Now repeat: first cake, then peaches,
and finally the Cool Whip.

*Use a Torte Bowl or pretty clear bowl
to make this in...very pretty
Refrigerate.
*For a change, use Vanilla Instant Pudding in
the layering. I use a layer of cake, layer of
peaches, then pour instant pudding over as the
third layer, and top with the Cool whip.
This is just a different change of taste with
this recipe.


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Easy Strawberry Nut Bread

Ingredients:
3 cups All-purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
1 Tbs. ground Cinnamon
2 cups Granulated Sugar
4 large Eggs, beaten
1 1/4 cups Vegetable Oil
2 cups thawed, frozen Strawberries (with juice)
1 1/4 cups chopped Pecans
In large mixing bowl, sift together the flour, baking
soda, salt, cinnamon, and sugar
. Add the eggs, vegetable oil, strawberries, and pecans
to the dry ingredients. Stir the mixture until all the
ingredients are moistened.
Spoon the batter into 2 well-greased loaf pans.
Bake in a pre-heated 350-F degree oven for 45 to 50
minutes. Let cool in the loaf pan before slicing and serving.
Makes 2 Loaves


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Bonanza Muffins   

1 cup whole-wheat flour
2/3 cup nonfat dry milk powder
1/2 cup firmly packed brown sugar
1/3 cup wheat germ
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup raisins
1/2 cup chopped pecans
1/4 cup chopped walnuts
3 eggs, at room temperature
1/2 cup vegetable oil
1/2 cup molasses
1/2 cup orange juice, at room temperature
2 medium bananas, mashed
1/3 cup chopped dried apricots

Preheat oven to 350 degrees. Grease muffin
cups or line with papers.
In a large bowl, combine flours, dry milk,
sugar, wheat germ, baking powder, salt,
baking soda, raisins, and nuts; blend thoroughly with a fork.
Place eggs in a blender; blend until foamy.
Add oil, molasses, orange juice,
and bananas; blend after each addition. Add apricots; blend to
chop coarsely.

Add mixture to dry ingredients; stir just until
you have a moist batter. Spoon into
muffin cups. Bake 20 minutes.



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SPICY APPLE BUTTER CAKE  


1 18½ ounce spice cake mix
1 cup sour cream
1 cup apple butter
1/3 cup vegetable oil
3 eggs

Preheat oven to 350°F. Spray a 10-inch tube pan with non-stick vegetable spray.

In a large mixing bowl, combine cake mix, sour cream, apple butter, oil,
and eggs, beating until thoroughly blended. Pour into prepared tube pan.

Bake 45 to 50 minutes or until a tester inserted in the center comes out
clean.
Cool in pan for 10 minutes. Remove from pan; cool on a wire rack.



COCONUT FROSTING

1 3-ounce package cream cheese, softened
1/4 cup butter or margarine, softened
3 cups confectioners’ sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup flaked coconut, toasted

In a small bowl, beat cream cheese and butter until smooth.
Gradually add confectioners’ sugar, milk, and vanilla,
beating until smooth. Stir in coconut. Spread over the top
and sides of the cake.

(Yield: 12 servings)



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7-Up Cake   

1 pkg chocolate cake mix
1 pkg pistachio pudding
1 cup 7-up
1 cup oil
Cool Whip for topping each slice

Mix first 4 ingredients together and pour into a
greased tube pan. Bake at 350 degrees
for 50 minutes. Let cool. Top with Cool Whip


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Apple Scotch Rolls   

2 cans buttermilk biscuits
(just the little regular sized ones)

1/4 cup butter melted
1 cup sugar mixed with 2 tbsp cinnamon
2 granny smith apples, peeled cored,thinly sliced
1 small box Cook n serve butterscotch pudding
1/2 cup chopped walnuts or pecans

Open both rolls of biscuits, dip each biscuit in
melted butter, then coat on both sides with cinnamon/sugar mixture, place in LARGE pie plate
(I use 11" round deep dish)
Place all the biscuit into pan.
Top biscuits with apples, sprinkle nuts on top of Apples (nuts optional).
Sprinkle with DRY pudding mix.
Bake in a 350 degree oven for 25-35 minutes.
They are done when the biscuits are light and
airy, the pudding will be mostly liquid,
maybe a few dry spots, but it melts in.
Serve warm, really *great* with Vanilla ice
cream, but just as yummy all by themselves

NOTE: Apples may be chopped finely instead of slicing thinly.

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Graham Cracker Pie  
1 9-inch pie shell, lightly baked
3/4 cup brown sugar
1/2 cup sugar
1 tablespoon flour
1 cup milk
3 egg yolks
3 tablespoons butter
1 cup graham cracker crumbs
1 teaspoon vanilla
Meringue:
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup water
3 egg whites
6 tablespoons sugar
Preheat oven to 325 degrees. In a
saucepan, combine brown and white
sugars, flour, milk, and slightly beaten
egg yolks. Place over heat;
bring to a boil. Add butter and graham
cracker crumbs. Cook until
thick; remove from heat. Stir in vanilla
Pour into pie shell.

Meringue:
Combine sugar, cornstarch, and water
in a small saucepan. Cook and stir
over medium hear until clear. Set
aside to cool.
Add a bit of salt to the three egg
whites; beat until standing in
peaks. Add the cooked (cooled)
mixture; continue beating until
creamy.

Gradually add 6 tablespoons sugar;
beat until very creamy.
Pour meringue over pie. Bake 30
minutes, until golden brown.
The texture of this pie is unique--
custard filled with flecks of
graham crackers and topped with
creamy meringue. Serves 12

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Beef Stroganoff   

2 lbs. Ground beef
2 medium onions,chopped
2 or 3 cloves garlic, minced
1 (4oz) can mushrooms, sliced and drained
1 1/2 t. salt
1/4 t. pepper
3 T. tomato paste
3/4 cup sour cream w/2 T. flour stirred in
1 cup beef boullion

Brown ground beef with onion and garlic. Place
in crock pot with mushrooms, salt, pepper,
boullion and tomato paste. Cook on high for 3
hours. Add sour cream w/flour stirred in 1 hour
before serving. Serve over noodles, rice or large
baked potatoes.


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Barbecued Chicken Pizza   

1 tube Pizza Dough (refrigerated section w/biscuit)
1 Cup Barbecue Sauce
3-4 slices of red onion, thinly sliced.
cut slices in half and seperate into pieces
2 Cups chopped Barbecued Chicken
3 Cups shredded smoked Gouda or
Mozzarella Cheese (I perfer Mozzarella)
3 Tablespoons Chopped fresh basil
or cilantro

1. Preheat oven to 500 degrees. Roll out the pizza
dough within an inch of your pizza stone
or fit into a lightly greased 12 inch pizza pan.
2. Spread barbecue sauce evenly over dough just to the edges.
Sprinkle evenly with onions,
chopped chicken pieces, cheese, and basil.
3. Bake on top shelf of oven 12 to 15 minute,
or until crust is golden. Cut into wedges and
serve. 8 to 10 wedges when serving.

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Country Baked Ham

Ingredients:
8-lb. Ham
3 quarts Apple Cider
1 cup Maple Syrup
2 cups Raisins
2 cups Brown Sugar, firmly packed
2 tsp. Dry Mustard
1/2 tsp. ground Cloves
1/2 tsp. ground Nutmeg
1/2 cup Water
Prepare a large stockpot in which to simmer the ham.
Pour the apple cider into the pot and bring it to a boil.
Place the whole ham in the pot and return the mixture
to boiling, then reduce the heat and simmer the ham in the
apple cider for 2 hours.
Lift the ham from the cider and drain it well, keeping at
least 2 cups of the liquid for basting. When it is cool
enough to handle safely, skin the ham with a sharp
carving knife
Meanwhile, prepare a paste by combining the maple
syrup, raisins, brown sugar, dry mustard, cloves,
nutmeg, and water.
Cover the ham with the paste after it has been trimmed.
Place the ham in a baking pan and bake for 2 hours and
30 minutes in a 325-F degree oven.
Baste the ham with some of the cider liquid before
placing it in the oven. Continue to baste frequently,
about every 20 to 30 minutes,
until it is cooked through.
Remove the ham from the oven and let stand for 10 minutes
to cool; then place on a platter to carve and serve
. Serves 16 people


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PoppySeed Chicken Casserol

1 whole chicken or 4-6 breasts
Dash salt
1 cup sour cream
1 can cream of chicken soup
1 can cream of celery soup
1 stick butter
1 pkg Town House crackers, crumbled
coarsely
1 tablespoons poppy seeds
1/2 cup slivered almonds


Simmer chicken in salted water for about 45
minutes, then cool and cut into bite-size
pieces. Combine in a large bowl the sour

cream, soups and chicken pieces. Pour mixture into a well-buttered casserole dish.
Set aside. In another bowl, melt a stick of
butter and pour over crackers, poppy seeds
and almonds, mix together. Spread on top of
chicken mixture. Preheat oven to 350
degrees and bake about 30 minutes.

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Pizza Casserole  
2 oz. (1 cup) uncooked medium egg
noodles
1 /4 lb. Ground beef
1 /4 cup chopped onion
2 oz. (half cup) thinly sliced pepperoni,
cut into quarters
8 oz can pizza sauce
2 tbsp milk
2 oz. (half cup) shredded mozzarella
cheese

Heat oven to 350 degrees. Cook
noodles to desired doneness
as directed on package. Drain,
rinse with hot water. Keep warm. In medium
skillet brown ground beef and onion;
drain.

Stir in noodles and all remaining
ingredients except cheese; mix well.
Pour into ungreased 1 quart casserole.
Bake at 350 for 15 to 20 minutes
or until hot. Sprinkle with cheese; melts.

You'll find some of our personal family recipes on my Thanksgiving site, look for the hyperlink "RSVP". They are recipes that we use over and over.


THAT'S IT FOLKS.....I WILL BE UPDATING EVERY FEW DAYS UNTIL SITE IS COMPLETED....Y'LL COME BACK!! I AM LEAVING YOU WITH A FEW LINKS TO SOME OF MY FAVORITE SITES. ENJOY !!

Links to other sites on the Web

  Betty Crocker

  Hershey

  Campbell Soup

  Duncan Hines

Recipes Archive

CookBook Online

Ladies, due my husbands illiness I have not been able to update as I would like to do. If you enjoy this page, drop me a note and I will sure try to add more of our recipes. Merry Christmas!!






    

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