Cheesy Ham and Banana Casserole
Recipe courtesy Paula Deen

NOTE:
Please add this recipe to your collection.
As an alternative you can replace the bananas with pineapple. Some like to lightly toast the bread slices first also.

Ingredients:

Butter
12 slices white bread, crust removed
8 large slices deli ham
4 bananas, sliced on the bias
2 cups shredded Cheddar
2 cups crushed potato chips
6 slices cooked and crumbled bacon
4 large eggs
1 cup milk
1 cup cream
Pinch freshly grated nutmeg
Salt and freshly ground black pepper

Directions
Preheat oven to 350 degrees F.
Butter a 9 by 13 glass baking dish. Butter both sides of the bread and layer 6 of them into the bottom of the baking dish, overlapping them as necessary but keep them even. Layer the slices of ham on top of the bread and then the bananas, 6 more slices of bread, then the cheese, potato chips, and bacon. In a separate bowl, beat together the eggs, milk, cream, nutmeg, salt, and pepper. Pour this over the casserole almost to the top. Bake for 45 minutes until brown and bubbly. Cut into squares and remove with a spatula, like lasagna.

Banana Peanut Butter Sandwich melt
A tasty treat!

Ingredients:
1/2 cup butter, softened
3/4 cup crunchy peanut butter
3 tablespoons honey
1 1/2 teaspoons ground cinnamon
2 to 3 ripe bananas
8 slices white bread

Topping:
1/4 cup sugar
1 tablespoon ground cinnamon

Directions:
In a frying pan, melt 3 tablespoons of the butter. Make sure butter does not burn. In a small bowl mix together the peanut butter, honey, and cinnamon. Slice the bananas into 1/4-inch thick slices. Spread the peanut butter mixture on 4 slices of bread and cover with banana slices. Top with the remaining 4 slices of bread. Spread the remaining butter on both sides of the sandwiches. Grill the sandwiches in the frying pan until each side is golden brown.

For topping, combine the sugar and cinnamon in shallow plate. Coat the grilled sandwiches with the mixture. Cut diagonally and serve hot.
COMMENT; I did make this and it was messy to eat and not as tasty as I was led to believe. Painted Pony

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Custard Pie

Ingredients
Serves 6
3 Comice or Bartlett pears, peeled, halved, cored, and sliced
1/4 cup melted unsalted butter
1/3 cup granulated sugar
1/3 cup all-purpose flour
2 teaspoons vanilla extract
3 large eggs
3/4 cup milk
1/4 teaspoon salt
Confectioners' sugar
Directions
Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core 3 Comice or Bartlett pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
In a blender, process 1/4 cup melted unsalted butter, 1/3 cup each granulated sugar and all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, 3/4 cup milk, and 1/4 teaspoon salt until smooth.
Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.

STRAWBERRY PIE from Aunt Jean S.

One 9" pie shell, baked and cooled, set aside
1 ½ cups water
3/4 cup sugar
2 tablespoons cornstarch

1 small box strawberry Jello
Strawberries, cleaned

Combine in the saucepan; water, sugar & cornstarch & cook over Medium heat until mixture comes to a boil. Continue to cook for 2 minutes until clear & thickened. Stir in Jello. Pour over strawberries while still hot. Pour into pie shell and chill.

Hamburger Rice Casserole from Aunt Jean S.
Jean has been preparing this dish for a long time and it's delicious!! We all love it and now I make it too.

2 cups cold water
1 cup raw brown rice
1 LB hamburger
1 cup celery, diced
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
2 Tablespoons soy sauce

Brown hamburger, celery & onion, drain. Mix all ingredients together in covered casserole dish. Bake at 350 for 1 � hours covered.

Katie Joel's Meat Loaf
Courtesy of Katie Joel
From the OPRAH show
Music Legend Billy Joel and Katie Joel

"I like to call meat loaf 'man loaf' because it's every man's favorite dish," Katie says. "My husband loves when I make meat loaf, and it makes the best leftovers. We love it the next day on white bread with mayonnaise."

INGREDIENTS
1 Tbsp. olive oil
medium yellow onion, diced (about 3/4 cup)
1 garlic clove, minced
1 medium red pepper, finely diced (about 1 cup)
1 bay leaf
2 Tbsp. chopped fresh flat-leaf parsley
2 tsp. chopped fresh thyme
2 pounds lean ground beef
2 large eggs, lightly beaten
3/4 cup dry bread crumbs
1 cup ketchup
1 Tbsp. Worcestershire sauce
2 tsp. kosher salt
1 tsp. freshly ground black pepper

Preheat the oven to 350. Line a baking sheet with parchment paper. Spray lightly with oil.

Heat the olive oil in a medium skillet over medium heat. Saute the onions, garlic and bay leaf until the onions are tender, about 3 minutes. Add the red pepper and cook until the red pepper is tender, about 5 minutes. Stir in the parsley and thyme and cook for another 2 minutes. Remove pan from the heat and let the onion mixture cool. Discard the bay leaf.

In a large bowl, combine the beef, eggs, bread crumbs, ½ cup of ketchup, the Worcestershire sauce, salt, pepper and the cooled vegetables. Use your hands to mix everything together.

Transfer the mixture to the center of the baking sheet and form into a loaf. Coat the meat loaf with the remaining � cup ketchup.

Bake for 1 to 1 ½ hours (depending on the shape of your loaf), until the meat loaf is firm. Let set for about 5 minutes before slicing.
Serves 6

NOTE: This recipe is UP next to try, Painted Pony

HONEY LIME DRESSING
This is an excellent dressing over salads or fruit.

1 (8 oz.) pkg. cream cheese
1/3 c. honey
1/4 c. lime juice
2 tbsp. milk
1/4 tsp. salt

In a small mixer bowl beat cream cheese at low speed until smooth, add remaining ingredients until well combined. Chill.

Green Beans with New Potatoes
Recipe courtesy Paula Deen

3 pounds fresh green beans
1/4 pound salt pork, sliced
1/4 cup bacon grease
2 cups chicken broth, plus more if needed
2 to 3 teaspoons House Seasoning, recipe follows
12 small red potatoes
1 onion, cut into slivers
½ stick unsalted butter, sliced
Ground black pepper

Remove the ends from the beans. Snap the beans in 2 pieces, place into a colander, wash, and set aside to drain.
Meanwhile, in a large cast iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the broth and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.

While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. While cooking, add the butter and season with pepper.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Cinnamon Rolls Recipe
Paula Deen

Dough:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional

Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Banana Breakfast Smoothie

1 banana, peeled, cut into chunks, and frozen
1 teaspoon pure vanilla extract
1 1/2 cups orange juice
1 cup ice
2 scoops vanilla ice cream

Combine all ingredients in a blender. Blend until smooth.

Almond Blueberry Cookies
from Giada De Laurentiis

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 cup sugar
1 egg
1/4 to 1/3 cup whole milk
1 teaspoon almond extract
2 teaspoons lemon zest, about 1 lemon
1/2 cup chopped almonds, toasted
1 cup frozen blueberries, thawed and drained

In a medium bowl, combine flour, baking powder, and salt.
In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest. Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.

Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes. Cool the cookies on a wire rack. Save in a storage container to take to the picnic.

Red Cinnamon Apples Recipe courtesy Paula Deen

1 cup water
1/2 cup corn syrup
2 cups sugar
1 teaspoon cinnamon flavoring
1 teaspoon red coloring
1 dozen wooden craft sticks
1 dozen small firm apples

Boil water, syrup, and sugar together until a brown caramel color is reached (at about 250 degrees F on a candy thermometer). Remove from the heat and add cinnamon and red coloring. Cool slightly. Meanwhile force a stick into the core of each apple. Dip the apples 1 at a time into the heavy red syrup, drain well, and place on a buttered baking sheet to cool.

Paula Deens Green Tomato Cake with Brown Butter Icing Recipe

1 cup (2 sticks) butter, softened
2 1/2 cups sugar
3 large eggs
3 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups diced green tomatoes
1 cup golden raisins
1 cup chopped walnuts
Browned Butter Icing, recipe follows

Preheat oven to 350 degrees F. Grease and flour a 12 cup bundt pan.
Beat butter and sugar with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition.

In a medium bowl, combine flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely. Spoon Browned Butter Icing over cake.

Browned Butter Icing:
1/2 cup (1 stick) butter
1 cup confectioners' sugar
In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth.

Yield: about 1 cup

Coffee Fruitcake

Ingredients:
3 /12 cups + 2 tablespoons all-purpose flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 lb dried currants (3 1/3 cups)
1 lb raisins (3 cups)
1 cup lukewarm strong coffee
1 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
2 cups packed light brown sugar
4 large eggs
1 cup molasses (not robust or blackstrap)
Special equipment:
2 (9- by 5- by 3-inch) loaf pans

Put oven rack in middle position and preheat oven to 250F. Brush loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.

Toss currants and raisins with 2 tablespoons flour mixture in a bowl. Stir together coffee and baking soda in a small bowl until dissolved.

Beat together with butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes. Add eggs, 2 at a time, beating well after each addition, and beat in molasses. Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth. Fold in dried fruit mixture.

Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.

Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center). Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks. Peel off foil and cool cakes completely, about 3 hours.
Makes 2 loaves.

Optional:
Substitute dried cranberries and cherries
instead of the raisins and currants.

Cowboy Coffee Drink

2 cups brewed chicory coffee, hot
1/2 cup cream, heated
2 fresh cayenne peppers

Combine the coffee and cream and stir well. Pour into 2 large coffee mugs. Add 1 cayenne pepper to each mug and stir well. Serve.

*Caution:
When handling peppers be sure
to keep hands away from your face.
If you do touch your eyes -
Rinse ASAP with cold milk.

Cowboy Bean Soup
4 servings

2 (15 ounce) cans pinto beans, drained
2 (15 ounce) cans black beans, Drained
2 (15 ounce) cans beef broth
2 teaspoon garlic, minced
4-6 teaspoons salsa
1/2 teaspoon salt
1 teaspoon black pepper

Cook on low heat for 15-20 mins.
Also can be cooked in a crockpot.
Serve with flour tortillas.

Dixie Stampede Garlic-Cheese Biscuits
This recipe is straight out of DOLLY'S DIXIE FIXIN'S.

5 tablespoons butter, melted
1 garlic clove, minced
2 cups baking mix
2/3 cup whole milk
2/3 cup shredded cheddar cheese

Preheat oven to 450F.
Combine the butter and garlic in a small bowl and set aside.
Combine the baking mix with 2/3 cup of cold water and the milk in a medium bowl and mix just until a soft dough forms. Do NOT overmix. Add the cheese to the dough and stir to combine.
Using a teaspoon, drop the dough onto an ungreased cookie sheet. Bake until golden brown, about 10 minutes. Remove the biscuits from the oven and lightly brush with the butter-garlic mixture. Serve warm.

Quick Coconut Orange Balls
So quick, simple and can be made in no time, yet very Tasty!

1 (12 ounce) box vanilla wafers, crushed
6 ounces frozen orange juice, undiluted
1/2 cup margarine, softened
2 cups powdered sugar
7 ounces sweetened flaked coconut

Mix everything except the coconut. Roll into bite-sized balls and roll in coconut.
Refrigerate until firm, or overnight.

Cowboy Caviar
This is SO GOOD! We make it often and
it's always a hit dip.

1 can (15 0z) black eyes peas, rinsed & drained
1 can (15 0z) tiny white corn, drained
1/4 cup thinly sliced green onions
1/4 cup finely chopped red sweet pepper
2 Tablespoons cooking oil
2 Tablespoons cider vinegar
2 Tablespoons cracked black pepper
1 to 2 fresh jalapeno peppers, seeded & chopped
1/4 teaspoon cracked black pepper
dash salt
2 cloves of garlic, minced
Assorted crackers or tortilla chips

In a bowl combine black eyed peas, green onions, sweet pepper, oil, vinegar, jalapenos, pepper, salt and garlic. Cover and chill overnight.
Stir before serving.
Dip with your favorite tortilla chips or crackers.

Frosty Cherry Dessert
2 cans (8 oz each) crushed pineapple, undrained
1 can (21 oz) cherry pie filling
1 can (14 oz) sweetened condensed milk
1 carton (8 oz) frozen whipped topping, thawed
OPTIONAL; maraschino cherries

In bowl, combine pineapple, pie filling and milk. Fold in whipped topping. Spread in a 13" by 9" by 2" dish that's been sprayed with a nonstick spray.
Cover and freeze until firm. Garnish as desired and serve.
Yield= 12 to 16 servings depending on size of portions.

Almond Cream
1 package cream cheese, softened
3 Tablespoon sour cream
1 Tablespoon sugar
1 teaspoon almond extract

Combine all ingredients and beat until smooth.

Pickled Beets
8 medium fresh beets
1 cup vinegar
cup sugar
1 teaspoon whole cloves
1 teaspoon allspice
½ teaspoon salt

Cook beets in boiling water until tender, drain and cool. Peel, slice and set aside.

In small pan, boil vinegar, sugar and spices for five minutes. Pour over the beets and chill at least one hour.
Once chilled, put in covered jars.

Poppy Seed Dressing

2 cups sugar
3/4 teaspoon salt
3/4 teaspoon onion powder
3/4 teaspoon dry mustard
3/4 cup vinegar
1 cup vegetable oil or EVOO
3/4 Tablespoon poppyseeds

Combine and mix the first four ingredients in a bowl. Add vinegar, beat four minutes. Add poppyseeds, beat 4 minutes. Chill before serving.
Yield: 3 cups

Berry-Mandarin Tossed Salad
Submitted by Aunt Jean

1/4 cup sugar
2 Tablespoons cider vinegar
2 Tablespoons honey
1 to 1/4 tsp lemon juice
tsp paprika
½ tsp ground mustard
½ tsp grated onion
1/4 tsp celery seed
dash salt
1/3 cup vegetable oil
8 cups torn mixed salad greens
2 cups sliced fresh strawberries
1 can (11 oz) mandarin oranges drained
1 medium sweet onion, sliced and separated into rings
1/3 cup slivered almonds, toasted
4 bacon strips, cooked and crumbled

In a 2 cup microwave safe-bowl combine the first 9 ingredients. Microwave on High for 1 ½ to 2 minutes. Stir until sugar dissolves. Whisk in oil, cover and refrigerate until served.

In a salad bowl combine the greens, strawberries, oranges, onions, almonds and bacon. Drizzle with dressing and toss.
Yield: 12 to 14 servings

Pina Colada Cobbler
1 cup self-rising flour
1 cup milk
3/4 cup sugar
1 can pineapple tidbits, partially drained
1 can cream of coconut
(optional)
1/2 cup sliced maraschino cherries drained

Preheat oven to 350 degrees F.
In a 2 quart casserole, mix first three ingredients until smooth. Add next three ingredients and stir to mix.
Bake for approximately 45 minutes or until crust is golden and center is firm. Best served warm and can be topped with sweet cream, whipped topping or ice cream.

Peach Cobbler

1 stick of margarine
1 cup of flour (self-rising)
1 cup of sugar
1 cup of milk
1 can of sliced large peaches

Melt margarine in a rectangle pan. Add sugar, flour and milk in pan. Stir till all lumps are gone. Add sliced peaches including liquid. Stir with batter. Bake at 350 degrees for 45 minutes

Seven-Layer Salad
A real keeper!

An attractive and Tasty salad for buffets, family reunions and gatherings. It looks great when you assemble it in a clear glass dish. Best if made about 8 hours before serving which makes it very convenient for church suppers and potlucks too when you don't have time for a lot of last-minute preparations.
Yield: 10 to 12 servings

1 head lettuce, torn in bite-size pieces
1 cup diced green bell pepper
1 cup chopped celery
1 cup diced onion
1 package (10 ounces) frozen peas, thawed
2 cups mayonnaise (low-fat mayonnaise can be used)
1 tablespoon white sugar
6 slices bacon, fried crisp and crumbled
3/4 cup grated cheddar cheese
Place the lettuce in the bottom of a clear salad bowl. On top of the lettuce, layer the pepper, celery, onion and peas in that order. Spoon the mayonnaise over the top to cover and seal the vegetables. Sprinkle the sugar, bacon and cheese on top. Cover tightly with plastic wrap and refrigerate for 8 hours before serving.
Optional:
Replacement for the bacon is Bacon Bits but it won't be nearly as good.

I never use the sugar in this recipe.

Vermont Farm Sandwich
Yield: Makes 1 serving.

2 slices whole wheat bread
brown mustard
horseradish
sliced roast beef or other meat
raw yellow onion, sliced
cheddar cheese
Spread one piece of bread lavishly with mustard, and the other with a good half-inch layer of horseradish. Add the meat, a couple slices of onion, and a good, thick piece of cheddar cheese. Put it all together, and serve with bevarage of your choice.
According to one Vermont farmer we know, a daily lunch of this is the best cold preventative there is!

Crunchy Hamburger Casserole
This is an incredibly tasty casserole classic dish. Cream of Chicken soup can be used in place of the mushroom soup. Optional additions are some sliced mushrooms, a bit of chopped, sauteed onion and stewed tomatoes. A double batch can be made up to freeze but I don't think it may not last that long. I truly recommend you try it. Quick, easy, and really good.
Yield: 6 to 8 servings

2 cups uncooked egg noodles
1 pound ground beef
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 can (14-1/2 ounces) tomatoes, drained
3/4 cup shredded cheese (Cheddar, Colby, Monterey Jack, etc.)
3/4 cup diced green bell pepper (optional)
salt and pepper to taste
1 can (2.8 ounces) French-fried onions
Cook the noodles according to the package directions. Drain well.
In a nonstick skillet, brown the meat. Drain off any excess fat.

Preheat the oven to 350 degrees F. Combine the noodles, beef, soup, tomatoes, cheese, and green pepper. Add salt and pepper to taste. Pour into a greased 9-inch by 13-inch baking dish. Cover and bake for 40 minutes. Uncover and sprinkle the onions on top. Bake for an additional 5 minutes. Serve hot.

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EASTER STORY COOKIES
This recipe was found in an older copy of Home Life magazine and is a wonderful way to spend time with your children, as well as teaching them about baking and, most importantly, the real reason we celebrate Easter.

Ingredients:
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
Pinch of salt
1 cup sugar
Zipper baggie
Wooden spoon
Tape
Bible

Preheat oven to 300F. Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested he was beaten by the Roman soldiers.
Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink.
Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life.
Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.
Read Luke 23:27.

So far the ingredients are not very appetizing. Add 1 c. sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him.
Read Ps. 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus.
Read Isa.1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid.
Read Matt. 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed.
Read Matt. 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed.
Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty.
Read Matt. 28:1-9.

HE HAS RISEN!

LEMON SPONGE PUDDING
SERVES 8
It's absolutely delicious.

INGREDIENTS:
1 cup granulated sugar
6 tablespoons all-purpose flour
4 medium lemons, juiced and rind grated
4 large egg yolks, lightly beaten
2 tablespoons butter, melted
1/2 teaspoon salt
2 cups milk (2% is fine to use)
4 large egg whites

Preheat oven to 350F. Butter a 9x9x2-inch cake pan. Mix together the sugar and flour. Add the lemon juice and rind, egg yolks, butter and salt. Mix well. Mix in the milk. Beat egg whites until firm; fold into batter. Pour into prepared pan. Set the pan inside a roasting pan large enough to hold it. Bring several cups of water to a boil. Add water to the roasting pan, enough to come halfway up the sides of the cake pan. Be careful not to allow water to get into the pudding. Bake until the filling springs back to a light touch, about 35 minutes. Remove baking pan from other pan and set on cooling rack. Serve warm, room temperature, or cold. If desired, top with a dollop of whipped cream.

CHICKEN FRIED STEAK WITH CREAM GRAVY
SERVES 4

INGREDIENTS:
1-1/2 pounds tenderized beef round steak, cut into 4 portions (can use cubed beef patties)
Salt and pepper to taste
1 cup all-purpose flour
1/4 teaspoon paprika
1 tablespoon dried thyme
1 teaspoon garlic powder
1 large egg, beaten with 2 tablespoons milk
4 tablespoons canola or vegetable oil
3 cups milk, more if desired

Season the steak with salt and pepper. Combine the flour, paprika, thyme, garlic powder and additional salt and pepper on a flat plate or waxed paper. Heat a large skillet over medium-high heat. Add the oil and heat. Dip the steaks first in the flour, then in the egg wash, and in the flour again. Fry until browned on both sides, about 4 minutes per side. Remove from pan and keep warm (in a 200F oven if necessary). Pour off all but 3 tablespoons of the fat in the pan. Add 3 tablespoons of the seasoned flour and stir constantly over medium heat to make a browned roux. Gradually whisk in the milk until gravy is thick and creamy, adding more if a thinner gravy is desired. Taste for seasoning. Use the gravy to top the meat and any side dish of potatoes, noodles or rice.

Variations: Use beef stock in place of the milk for a brown gravy.

HOT BACON SALAD DRESSING
MAKES ABOUT 1-1/2 CUPS
This is a favorite.

INGREDIENTS:
1 egg, well beaten
1/3 cup sugar
1/4 cup cider vinegar
3/4 cup water
1/2 teaspoon salt
4 strips bacon, cut into 1 to 2-inch pieces
1 tablespoon flour

Beat the sugar into the egg. Add the vinegar, water and salt; beat well. Meanwhile, brown the bacon in small saucepan. Stir in the flour and stir until smooth. Add the liquid to the bacon mixture and cook over medium heat until thickened, stirring constantly. (Can be prepared ahead and reheated, stirring constantly to keep from sticking to saucepan. If it gets too thick, add a little water.) Pour hot dressing over coarsely chopped greens and mix thoroughly. Serve immediately.

CHEESE GRITS
SERVES 6-8

Don't let your experience with grits be an unpleasant tasteless one. It's quite palatable when extra butter, salt and pepper is added and all the water has evaporated. Adding the cheese is great. Anyone would like these grits.

INGREDIENTS:
4 cups water
1/2 teaspoon salt
1 cup quick cooking grits
6-8 ounces grated sharp cheddar cheese
Bring water and salt to boil over high heat. Slowly stir grits in water; reduce heat to low and cover. Cook for 5 to 7 minutes, stirring occasionally, until desired thickness. Stir in cheese, pepper and butter to taste. Continue to heat until cheese is completely melted. Taste for seasoning. Serve immediately or keep warm over lowest heat setting.

MANDARIN ORANGE CAKE

INGREDIENTS:
1/4 cup margarine softened
1 box yellow cake mix
3 eggs
1/3 cup oil
1 can mandarin oranges (including juice)
Blend well. Bake at 350F in 9x13 pan for 35 minutes. Cool and frost.

Frosting:
1 large cool whip
1 medium can pineapple crushed and drained
1 box instant pudding
Blend well. Spread on cake.
Note: This cake freezes well.

Southwest Turkey Lettuce Wraps
2 large pieces iceberg lettuce
1 Tbsp. MIRACLE WHIP Dressing
6 slices OSCAR MAYER Shaved Smoked TurkeyBreast
1 KRAFT Singles, halved
1 Tbsp. pickled jalapeo slices, chopped
2 tsp. chopped cilantro
GREY POUPON Dijon Mustard is OPTIONAL

SPREAD lettuce leaves with dressing; top evenly with remaining ingredients. (Add GREY POUPON Dijon Mustard for a sophisticated taste).
Fold in sides and roll up.
SERVE immediately. Or, wrap tightly in plastic wrap and refrigerate until ready to serve.

Club Quesadillas
8 slices Ready to Serve Bacon
8 slices OSCAR MAYER Oven Roasted Turkey Breast
4 large flour tortillas (10 inch)
2 medium tomatoes, chopped
1 cup shredded lettuce
1/2 cup Shredded Cheddar Cheese
1/4 cup MIRACLE WHIP Dressing

ARRANGE 2 slices each bacon and turkey on top of each tortilla. Top evenly with the tomatoes, lettuce and cheese; fold in half.
COOK, one at a time, in nonstick skillet on medium heat 2 min. on each side or until crisp and golden brown on both sides. Cut into wedges.
SERVE each quesadilla with 1 Tbsp. of the dressing.

Painted Pony's Five-Minute Fudge Wreaths
Makes 2 pounds

This is my own variation of a recipe used by Rachael Ray. I've made both versions and PREFER my own much better! It really does only take 5 minutes or less to make and it's very GOOD!!

INGREDIENTS
12 ounce package milk chocolate chips
1 cup butterscotch chips
14 ounce can Eaglebrand sweetened condensed milk, (save the can)
1 teaspoon pure vanilla extract
8 ounce can walnuts, plus more for topping
candied red and green cherries
to decorate top (like holly)
softened butter to grease an 8 inch round metal cake pan

Grease an 8-inch round metal cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove, turn the heat to low and stir.
Cover the empty condensed milk can with plastic wrap and place it in the center of the round cake pan.
Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
Put the fudge in the fridge and chill until firm. Waiting for it to set up takes about 40 minutes.
Take the fudge out of the refrigerator and let it set for about 5 minutes. Remove the can from the center. Place a large serving plate over the top of the cake pan and invert the fudge pan. The fudge will fall out onto the plate when it reaches room temperature. Cut the fudge into thin slices to serve.
To give the wreath as a gift; Place wreath on a decorative tray plate and wrap in cellophane and secure with a bow or ornament.

Alternate options:
White chocolate chips can be substituted for the milk chocolate chips.

Almonds, Pecans, Pistachio nuts or Peanuts

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Chunky Chocolate Fudge Wreath
with Walnuts and Currants
Recipe courtesy of Rachael Ray
Makes 2 pounds
This super-simple recipe will be a hit at your holiday party!
INGREDIENTS
12 ounce package semisweet chocolate chips
1 cup butterscotch chips
14 ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
8 ounce can walnuts, plus more for topping
1/2 cup raisins or dried currants (a couple of handfuls)
candied red and green cherries to decorate top (like holly)
softened butter to grease an 8 inch round cake pan

Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.

Blueberry Muffins

2 C flour
2 tsp baking powder
1/2 tsp salt
1/2 C butter or margarine softened
1 C sugar
2 large eggs
1 tsp vanilla extract
1/2 C milk
2 to 2 1/2 C fresh or frozen blueberries
1 tbs sugar mixed with 1/4 tsp ground nutmeg

Heat oven to 375 degrees. Grease and flour 12 to 2 3/4 in. muffin cups. Sift together flour, baking powder and salt. In a medium sized bowl, beat butter a few minutes, until fluffy. Beat in sugar until well blended. Beat in eggs thoroughly, add the vanilla. Stir in flour mixture about 1/2 at a time, alternating with milk, half at a time. Stir in blueberries. Spoon batter into prepared cups filling them to the top. Sprinkle with nutmeg sugar mixture. Bake 25 to 30 min. until golden.

Special RYE Sandwiches

4 hard-cooked eggs, chopped
3 radishes, chopped
2 Tbsp. KRAFT Mayo Real Mayonnaise
1 Tbsp. KRAFT Horseradish Sauce
Dash of black pepper
4 slices marble rye bread
6 slices OSCAR MAYER Ready to Serve Bacon, heated as directed on package

MIX eggs, radishes, mayo, horseradish sauce and pepper. SPREAD evenly onto 2 of the bread slices; top each with 3 bacon slices and second bread slice.

TIPS
For extra punch add a dash of chili powder to the egg salad mixture before spreading onto bread slices.

Coconut Bars
Submitted by Carol

1/3 box graham crackers (finely crushed)
1 stick butter
1/4 cup sugar
16 oz. flaked coconut
1 can sweetened condensed milk
24 whole almonds
Place above ingredients in 9 x 13 pan. Mix, and pat down as for pie crust. Mix coconut and condensed milk and pour over crust. Arrange almonds on top of coconut mixture. Bake the bars for 20 minutes at 350 degrees. Remove from oven and immediately cover. Spread the melted chips over the mixture. When cool, cut into squares. Tastes like Almond Joy candy.

Wonderful Holiday Pie
Submitted by Lynn Petty

Makes three 9" pies
1 large can crushed pineapple (do not drain)
1 can red pitted pie cherries (drained)
1 1/2 cups Sugar
1/2 cup Flour
1 (3 oz.) box Orange Jello
5 Large Bananas (diced)
1 cup Pecans (chopped)
Mix first 5 ingredients only and bring to a boil. Remove from heat and cool 5 minutes. Add bananas and pecans. Pour into three baked pie shells. Regrigerate. Serve with Cool Whip on top.

Cinnamon Butter

1/2 lb of margarine or butter
3 tbsp of cinnamon
1/2 lb powdered sugar

Mix all the ingredients together well with an electric mixer. Store in an airtight container and refrigerate. Tastes just like the cinnamon butter that they serve at some restaurants.

Cinnamon Sticks

1 cup (two sticks real butter)
1 egg
1 cup sugar
2 cups regular flour
1/2 tsp cinnamon

Melt butter. Beat the egg yolk only with sugar and melted butter. Add flour and cinnamon. Mix well.
Grease baking sheet well and with well-greased hands mash out the dough all over the baking sheet. Brush unbeaten egg white all over dough. Spoon off excess egg white.
Bake at 350 degrees about one hour. Cut into rectangular sticks.

Dessert for Diabetics
Submitted by Ivy

1 cup of graham crackers crushed fine
1 tablespoon fat or low cal margarine melted
1 small box of your choice of sugar free pudding
1 small banana or fruit of choice
5 to 6 walnuts crushed

In a bowl mix the crush crackers with melted butter. Transfer it to a 8 x 8 square pan. Press down very well. In another bowl mix the pudding with 2 cups fat free milk until slightly firm. Transfer it on top of the crackers, add slices of banana on top with crushed walnuts and refrigerate for about 30 minutes. Enjoy!

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PURPLE COW

3 dips Vanilla Ice Cream
1 Cup Grape Juice or Grape Pop

This recipe makes one serving.
Dip ice cream into a tall glass or goblet.
Pour the juice over it slowly.
Serve imediately with a straw and spoon.
This is very Tasty!


Stuffed Bell Peppers

These are so Good! Use as many green peppers as you want to serve. Cut lengthwise (in half) and remove seeds. *You may also leave the peppers whole and clean out from the top. Place peppers touching, in a glass or metal casserole dish, and cover with a lid.

1 1/2 pounds hamburger
1 onion, chopped
2 eggs
1/2 Cup Ketchup or 1/2 can tomato soup
2 Tablespoons Soy Sauce
2 Tablespoons Worshester sauce
Enough crushed crackers to hold mixture together.
Optional ingredients: Pepper, Shredded cheese

Stuff peppers with above mixture. Top with ketchup. Arrange peppers next to each other in the pan. (I use a club aluminum Dutch Oven pan). Put about 1 inch of water in the pan or dish with the peppers so they don't stick or get dried out.
Bake about 1 hour, or more, at 350 F. During the last five minutes of baking top the peppers with shredded cheese.
Serve with hot buttery mashed potatoes topped with 'French's French Fried Onions.'
Source: Painted Pony

Fresh Strawberry Bread

3 cups all-purpose flour
2 cups sugar
3 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
4 eggs
1 1/4 pound coarsely chopped fresh strawberries or sliced unsweetened frozen berries, thawed and drained
1/2 cup coarsely chopped walnuts

Preheat oven to 350 degrees.
Grease and flour the two 2 (8-1/2 x 4-1/2-inch) loaf pans. Mix the flour, sugar, cinnamon, baking soda, and salt in a large mixing bowl. Add the oil, eggs, strawberries, and walnuts. Beat until the dry ingredients are just moist. Pour into the prepared loaf pans and bake for 1 hour. The breads are done when they start to come away from the sides of the pan and an inserted wooden pick comes out clean.
Makes 2 loaves

Range Top Peach Cobbler with Dumplings
No Baking Required

3 tablespoons packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1 pinch salt - optional
29 oz. canned sliced peaches in syrup
1 tablespoon lemon juice
1 tablespoon margarine or butter
1 cup buttermilk biscuit mix
1/3 cup milk
1 tablespoon packed brown sugar
1 tablespoon finely chopped walnuts

Combine 3 tablespoons brown sugar, cornstarch, cinnamon and salt in 10-inch skillet. Stir in undrained peaches, lemon juice and butter. Cook over low heat 3 minutes, stirring constantly, until thickened and bubbly. Keep warm.
Combine biscuit mix and milk in bowl. Mix just until moistened. Drop dumplings by tablespoonfuls over hot peach mixture. Combine remaining 2 tablespoons brown sugar and walnuts. Sprinkle over dumplings. Cook over low heat, uncovered, 10 minutes. Cover and cook 10 minutes more or until dumplings are fluffy.

Deliciously "I'll Have What They're Having"
Mexican HOT Chocolate

2 cups boiling water
1 chile pepper, cut in half, seeds removed (with gloves)
5 cups light cream or whole or nonfat milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate or 3 tablets Mexican chocolate, cut into 1/4-inch pieces
2 tablespoons sugar or honey, or to taste
l tablespoon almonds or hazelnuts, ground extra fine
Whipped cream

In a large saucepan over medium-high heat, add chile pepper to boiling water. Cook until liquid is reduced to 1 cup. Remove chile pepper; strain water and set aside.
In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat; remove vanilla bean and cinnamon stick. Add chile-infused water, a little at a time, tasting to make sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk.
Serve in small cups and offer ground almonds or hazelnuts and whipped cream.

German Black Walnut Cookies
These are a soft tasty treat!

1 cup butter
1 cup packed dark brown sugar
1 egg
1/2 teaspoon baking soda
1 teaspoon maple flavored extract
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups chopped black walnuts

Cream butter and sugar. Beat in egg and add flavoring. Add in flour and baking powder dissolved in a couple drops of water. Add nuts and mix well. Divide dough into thirds and roll into logs. Refrigerate until firm (about 1 hour.)
Preheat oven to 400 degrees F.
Slice logs into thin cookies. Bake for 9 minutes or until light brown in color. Makes 3 dozen (18 servings).

Caramel Corn with Nuts
Just in time for Halloween
or for any holliday season.

1 stick (1/2 cup) margarine
1/4 cup honey
1 cup packed brown sugar
4 quarts popped corn
2-3 cups nuts of choice

Melt margarine in a 2-quart saucepan. Mix in honey and brown sugar. Boil for 5 minutes; don't stir. While hot, pour over popcorn and nuts in a greased large baking pan and mix well. Bake one hour at 250 F, stirring every 15 minutes.

Comments from a cook: This baked munch mix is a must try. I make it every year and its the best Ive ever tasted. It disappears immediately. I use large roasting pans (aluminum throw-aways) to make this. They make great gifts, bagged and tied festively.

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Dale Evans' (G.G.'s) Salad
This recipe was submitted by Dale Evans' grandson, Dan Swift.

1 clove garlic
1 rounded teaspoon salt
1/2 teaspoon granulated sugar
1 lemon, cut in half
Leaf oregano to cover lemon juice
1 medium head romaine lettuce
1 small bunch green onions
Extra virgin cold pressed olive oil

Squeeze the garlic with a garlic press into the bottom of a wooden bowl, and cover it with the salt and sugar. Squeeze the juice from the lemon into the bowl. Cover with the oregano. Let stand for 30 minutes to1 hour. Tear up (do not cut) the lettuce into bite-sized pieces and drop them on top of the ingredients in the bowl. Sprinkle the green onions over the lettuce. Drizzle the olive oil over the lettuce, starting in the center of the bowl and working outward in circles. Toss the ingredients from the bottom up. Serve with your favorite garlic bread.

"Dad used to have corn-on-the cob eating contests with his fishing and hunting buddies," says Cheryl Rogers-Barnett, who submitted his recipe for corn. "He almost always won."

Roy Rogers' "King of the Cowboys" Corn on the Cob

Since Dad was from Ohio, he considered himself a corn aficionado. He said that the best way to fix corn for a barbecue was to get a big pot of cold water. Take a couple dozen ears of corn. Take off the tough outer husks, leaving the tender inner ones take out the silks - close up the husks and put the corn in the pot. Set the pot on a high flame, either on the grill or on the stove. When the water comes to a boil, the corn is done. Run under cold water, remove the remaining husks, and the butter and season the corn to taste.

"The All-American Cowboy Grill: Home Cooking on the Range," serves up favorite cowboy recipes from Western stars including John Wayne, Johnny Cash and Tex Ritter to current hitmakers like Randy Travis and Tracy Byrd. Even Governor Arnold Schwarzenegger, who played Handsome Stranger in the 1979 Kirk Douglas-Ann-Margret horse opera, The Villain, submitted a recipe for The California Kid's Kaiserschmarren, a puffed rum-raisin pancake confection dusted with powdered sugar and fruit sauce.

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Thanks to Judith MacDonald of Illinois for submitting this recipe. "We are the home of Steak 'N Shake Restaurants, which are famous for their Chili Mac," she said. "This is your chili mac to die for."

Steak 'N Shake 5-Way Chili Mac
Judith MacDonald, Illinois

CHILI

2 pounds lean ground chuck (coarsely ground)
1 1/2 cups diced onion
1 teaspoon celery salt
4 (8 oz.) cans tomato sauce
1 cup water
2 (16 oz.) cans light kidney beans (with liquid)
2 teaspoons garlic powder
1 1/2 teaspoons garlic salt
2 tablespoons plus 1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 (8 oz.) cans tomato paste

FOR SERVING:
1 pound prepared spaghetti, drained
12 ounce package Shredded Monterey/Colby Jack Cheese
1 medium onion, diced
1 bottle Heinz Chili Sauce

In a skillet on medium low heat saute ground beef and onions. When beef has been cooked, drain all grease and place in a medium large sauce pan. Add celery salt, tomato sauce, kidney beans, garlic powder, garlic salt, chili powder, pepper, water and salt, mix all ingredients.

On low heat place a lid on sauce pan and simmer for one hour, stirring frequently. After chili has been cooking for a hour add tomato paste and stir well. Place lid on pan and simmer an additional half hour.

For each serving: In a shallow bowl or plate place a generous helping of spaghetti, 3/4 cup chili, 2 tablespoons Heinz chili sauce, chopped onions to taste and 1/2 cup shredded cheese mix.

Top with additional onions to your taste. Any leftover chili can be placed on crisp tortilla chips for a light lunch or a great snack.

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SOUTHERN FRIED CHICKEN
SERVES 4 to 6

Yum, yum, yum! I almost forgot how easy and delicious this is. It's so much better than what is sold at the fried chicken made fresh at our grocery store. I hate to buy that stuff. It is very good, but so salty and the coating is thick and loaded with extra calories. So, I felt obliged to make fried chicken myself. A friend taught me this method years ago and it is my favorite. I don't make fried foods very often but I must remember to do this. I guess the secret is in covering the chicken for part of the cooking time after the initial browning. It keeps it very moist and when the lid is removed at the end, it gets very crispy but still has a nice, light crust. Although this calls for a whole chicken cut up, you may use any of your favorite bone-in pieces. The thighs is our favorite. For a spicier version add some ground cayenne pepper.

INGREDIENTS:
1 whole fryer chicken, about 3-1/2 pounds
2 cups all purpose flour
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme leaves
Salt and pepper to taste
About 2 cups canola or other vegetable oil

Cut the chicken into 8 pieces, dividing into 2 each of the legs, thighs, wings and breasts. (Freeze the back for a future stock.) Combine the flour, paprika, garlic, thyme, salt and pepper on a plate or piece of waxed paper. Add the pieces of chicken and coat well on all sides, then shake off excess flour mixture. Place enough of the oil in a large skillet to come up about 1/2 inch. Heat over medium-high heat. Add the chicken pieces, skin-side down. (Do not overcrowd the pan. If necessary, use 2 pans.) Fry until golden brown, about 5 minutes. Turn and brown the other side, about 3 more minutes. Reduce heat to medium-low. Cover and cook about 15 minutes. When chicken is almost done, uncover and increase heat to medium-high. Fry until brown and crispy, about another 5 minutes on each side. Remove from pan and place on a cooling rack set over paper towels. If desired, sprinkle tops with a little extra salt. Let the chicken rest at least 5 minutes before serving. However, this is also excellent at room temperature or cold.

BUTTERMILK BISCUITS
MAKES 12 BISCUITS

For Biscuits that taste better than Mom's did - TRY these!! The technique is very easy.

INGREDIENTS:
2 cups self-rising flour
1 teaspoon sugar
1/4 teaspoon baking soda
1/2 cup shortening
3/4 cup buttermilk

Preheat oven to 450F. In large bowl, combine the flour, sugar and baking soda. Using a pastry blender or 2 knives, cut the shortening into the flour until the mixture resembles a coarse meal. Add the buttermilk and stir with a fork just until the dough pulls together.

Place the dough on a lightly floured surface. Dip your hands in flour and bring the dough together and pat until all is 1/2-inch thick. Using a glass or biscuit cutter dipped in flour, cut into 2-1/2 inch rounds. Bring remaining dough together and continue. Place biscuits on an ungreased baking sheet. (For biscuits with soft edges, place touching. For biscuits with crispier edges, place slightly apart.) Bake for 12 minutes or until golden.

Note:
Biscuits can be made with all-purpose flour; add 1 tablespoon baking powder and 1/2 teaspoon salt.

WORLD'S BEST SUGAR COOKIE
These cookies are very high in fat but they are worth it. I made some and they lasted only one day. Everyone loved them. It is a very soft dough and very easy to make. It only took about a half hour from start to finish.

INGREDIENTS;
1 cup powdered sugar
1 cup white sugar
1 cup oleo or butter
2 eggs
2 teaspoons vanilla
1 cup cooking oil
1 teaspoon salt
1 teaspoon baking soda
5 cups flour
1 teaspoon cream of tartar

Cream sugar, oleo and oil until light and fluffy. Beat in eggs. Sift dry ingredients together. Add first mixture to second and mix well. Roll into balls. Press with glass dipped in sugar. Bake at 350� F for 15 to 20 minutes on an ungreased cookie sheet.

Snicker's Salad

4 snicker candy bars, chopped
One 8oz softened cream cheese
8 oz cool whip
6-8 apples peeled and diced

Mix all together, chill and enjoy.

*Recipe addition: Add 2-3 tablespoons of Butterscotch ice cream topping to add to the flavor.

RASBERRY ICE TEA

2c. Fresh or Frozen Red Raspberries
4 or 5 Tea Bags
5c. Boiling Water
Ice Cubes

Place raspberries and tea bags in a bowl (preferably a glass bowl). Pour the boiling water over the raspberries and tea bags. Cover and let stand about 5 minutes. Remove the tea bags and strain the raspberries from the mixture. An easy way to do this is by pouring the mixture through a wire strainer. Discard the berries. Cool several hours and serve over ice.

DREAMY CHOCOLATE FROSTING

INGREDIENTS:
6 ounces semi-sweet chocolate chips
2 tablespoons water
1/4 cup honey
1/2 pint whipping cream
Melt together the chocolate chips, water, and honey. Let cool to room temperature (BUT do NOT put in refrigerator as it will turn out grainy looking frosting). Whip the cream until soft peaks form. Carefully stir in the cooled chocolate. Frost a cake and store in the refrigerator. This tastes even better after it's chilled overnight!

CORN FRITTERS

INGREDIENTS:
1 can (8 ounces) whole kernel corn with liquid
1 egg, beaten
Pinch of salt
1 teaspoon sugar
1 tablespoon vegetable oil
1/2 tablespoon vanilla
1/3 cup pancake mix
Drain and reserve liquid from corn. Mix liquid with all remaining ingredients except corn until just blended. Add corn and mix slightly. Let mixture stand for ten minutes. On medium heat fry on a hot oiled griddle. Serve with butter and syrup.

ROOT BEER GRANITA FLOAT

A childhood favorite gets fancy. Root beer granita is topped with vanilla ice cream, then drizzled with root beer syrup. Try making this microbrew root beer. Makes 6 servings.

INGREDIENTS:
8 cups root beer
1 pint vanilla ice cream

Pour 4 cups root beer into 13x9x2-inch baking pan. Scrape several times, with a fork, during the freezing process to give it the grainy texture. Freeze until set, about 4 hours or overnight.
Meanwhile, boil remaining 4 cups root beer in large saucepan until reduced to 1/2 cup, about 30 minutes. Cool root beer syrup.
Using tines of fork, scrape frozen root beer into icy flakes, then mix gently in pan to blend.

For each Float:
Spoon 3/4 cup root beer granita into each of 6 clear glasses or dessert cups.
Top granita with scoop of ice cream.
Drizzle each with 4 teaspoons root beer syrup and serve.

Frozen GRAPE Treats

Wash 1-2 pounds of seedless grapes, separated from the stem. (A combo of white and red Grapes is good). Pat dry with paper towel. Place in bowl with lid. Sprinkle with a small package of strawberry jello, either sugar-free or regular. Freeze 2 hours and enjoy!

Five Cup Fruit Salad

1 cup sour cream
1 cup miniature marshmallows
1 cup flaked coconut
1 cup mandarin oranges (well drained)
1 cup chopped pecans

Mix all of the ingredients together and refrigerate for at least one hour. This goes well with any entree.

Out of This World Pie
2 deep dish 9" pre-baked/cooled pie crusts
1 large Cool Whip
1 lg can crushed & drained pineapple
1 cup finely chopped pecans
3 tablespoons lemon juice
2 cans Eaglebrand Sweetened Condensed Milk

Preheat oven to 325'. Bake your pie crusts until golden brown, cool completely.

In mixing bowl add 2 cans Eaglebrand Milk, lemon juice, mix completely. Then add the crushed pineapple, pecans, mix again completely, last add the cool whip. After mixing completely, turn into pie crusts and chill in refrigerator for about 1 hour or until the contents are firm. Cut and enjoy.
Recipe of Winnie Viola Jackson

Lemon Freeze
I love this recipe for a summer dessert. It is not only quick and easy, it is also very refreshing!

Make graham cracker crust to cover bottom of a 9x13 pan. Reserve some of the crumbs.

Mix together: One 12 oz. can frozen lemonade and 1/2 gal. vanilla ice cream, softened. Pour over the graham cracker crust and sprinkle the crumbs over the top. Refreeze. Serves up to 24 delighted people!
Submitted by Clarice Wright of Boise, ID

Fruit Cocktail Cake
2 eggs (slightly beaten)
1 1/2 c. white sugar
1/2 tsp. salt
14 oz. can fruit cocktail (with juice)
2 c. flour
2 tsp. baking soda

Mix together eggs, sugar, salt, and fruit cocktail. Add the flour and baking soda last. Bake in a greased 9 x 13 inch pan for 45 minutes at 350 degrees.

Icing
3/4 c. white sugar
1/2 c. evaporated milk
1/2 c. butter
1 tsp. vanilla

Mix together sugar, milk, and butter. Bring to a boil, then simmer on low heat until cake is done. Add vanilla to sugar, milk, butter mixture. Poke holes in cake, pour icing over hot cake. Enjoy!
Submitted by Myrna

Lemon Bars
Here is one of the easiest desserts to make and it is light too for those hot days of Summer.

1 package of 1-step angel food cake mix
1 can of lemon pie filling

Mix together the cake mix and the pie filling. Pour into either a greased 9 x 13 inch cake pan or a jelly roll pan with sides. Bake at 350 degrees until top is very lightly browned and bars spring back to the touch (about 30 minutes). Cool and sprinkle with powered sugar. Cut and enjoy! ONLY the 1-step angel food cake mix works in this recipe.
Submitted by Helen

ABBY'S FAMOUS PECAN PIE

9-inch unbaked pie crust
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/2 teaspoon salt
1 teaspoon vanilla
1 heaping cup pecan halves

1. Heat oven to 350 degrees.

2. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour into unbaked pie crust; sprinkle with pecan halves.

3. Bake at 350 degrees for 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done.) Cool. If crust or pie appears to be getting too brown, cover with foil for the remaining baking time.

You can top it with a bit of whipped cream, but even plain, nothing tops this!

TIP: The original recipe stated that the pie should be baked 45 to 50 minutes in a preheated 350-degree gas oven. If an electric oven is used, it may be necessary to add 15 to 20 minutes to the baking time. (Begin testing the pie with a toothpick after 45 minutes.)
*Pauline Phillips of 'Dear Abby.'

BACON-WRAPPED EGGS IN POLENTA
Make the polenta a couple of days ahead, then assemble each serving an hour or so before guests arrive.


Polenta
2 tablespoons (1/4 stick) butter
1/4 cup minced green onions
3 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal)
1/2 cup (packed) grated Parmesan cheese
1 tablespoon minced fresh thyme
Baked eggs
20 thick slices smoked bacon

6 ounces extra-sharp white cheddar cheese, grated
6 ounces Gruy�re cheese, grated

8 large eggs
1/4 cup thinly sliced green onions
1 teaspoon minced fresh thyme

For polenta:
Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups water and salt; bring to boil. Gradually whisk in polenta. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm. (Can be prepared 2 days ahead. Cover and refrigerate; polenta will become firm.)

For baked eggs:
Heat large skillet over medium heat. Add bacon; fry until beginning to brown but still pliable, about 4 minutes. Transfer bacon to paper towels to drain. Cool slightly. Reserve 2 tablespoons bacon drippings for Spring Greens with Sherry Vinaigrette.

Line sides of eight 1 1/4-cup custard cups with 2 slices bacon each, forming collar. Place 1/2 slice bacon on bottom of each cup. Divide polenta among cups, about generous 1/3 cup each. Press polenta over bottom and up sides of bacon. Mix cheeses in bowl. Sprinkle 1/4 cup cheese mixture over polenta in each cup. (Can be prepared 2 hours ahead. Let stand at room temperature.)

Preheat oven to 400F. Crack 1 egg into center of each cup. Sprinkle eggs with remaining cheese, green onions, thyme, and black pepper. Transfer cups to rimmed baking sheet. Bake until egg whites are almost set, about 20 minutes. Let eggs stand at room temperature 5 minutes (eggs will continue to cook). Run small sharp knife around edge of cups; tilt cups and slide bacon, polenta, and egg onto plates and serve.
Makes 8 servings.

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Dump Cake
1 package yellow cake mix
1 can (20 oz.) crushed pineapple in syrup (undrained)
1 can (21 oz.) cherry pie filling
1 c. chopped pecans
1/2 c.(1 stick) butter or margarine cut in thin slices

Heat oven to 350. Grease 13x9 inch pan.
Dump undrained pineapple into pan. Spread evenly. Dump in pie filling and spread into an even layer. Dump dry cake mix onto cherry layer; spread evenly. Sprinkle pecans over cake mix. Put butter over top. Bake at 350 degrees for 48 to 53 minutes. Serve warm or cooled. Serves 12 to 16. (Delicious served with ice cream while warm.)

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Crazy Cake
1 1/2 c. flour
3 Tbsp. cocoa
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp. vinegar
1 tsp. vanilla
5 Tbsp. salad or cooking oil
1 c. water

Sift the first five dry ingredients into an 8-inch greased pan. Make 3 holes in the dry ingredients with a spoon. Pour the vinegar into the first hole, the vanilla into the second hole, and the oil into the third hole. Then pour the water over all of the ingredients and mix thoroughly until the mixture is smooth. Heat for 35 minutes in a 350 degree oven.

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Chicken Enchilada Pie
Chicken meat equal to a 3 lbs. chicken (cut into bite size pieces)
1 c. condensed cream of mushroom soup
1 c. condensed cream of chicken soup
1 (4 oz.) can chopped green chilies
1 tsp. chili powder
4 tsp. minced dry onions
1/8 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. Tabasco sauce
1 c. chicken broth
4 c. corn chips, (I use more)
8 oz. sharp cheddar cheese, grated

Cook and bone chicken. Reserve one cup of the chicken broth. Combine soups, green chilies, spices, Tabasco sauce, and chicken broth. Blend well. Preheat oven to 350 degrees. Cover the bottom of a 9x13 casserole with 2 c. corn chips. Spread half of the chicken over this layer; then half the sauce; then half the grated cheese. Repeat, ending with cheese. Bake at 350 degrees for 25 to 30 minutes.

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Broccoli Salad
1 head of fresh broccoli flowerets
(I use bagged broccoli flowerets)
1 (8 oz.) can sliced water chestnuts, drained
1 small onion, diced
1 c. celery, diced
1/2 c. raisins
1/2 lbs. bacon, cooked, drained and crumbled
1 c. Miracle Whip salad dressing
1/2 c. sugar
1 Tbsp. vinegar

Combine broccoli, water chestnuts, onion, celery, raisins, and bacon in a bowl. Mix together salad dressing, sugar, and vinegar in a separate container. Pour dressing over vegetable mixture and refrigerate. Serve chilled.

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Potluck Potatoes
8 to 10 medium potatoes, boiled in skins, then peeled and sliced in 1/2 inch pieces
1 tsp. onion flakes or onion powder (or 1/4 c. finely chopped onion)
2 cans Cream of Chicken Soup
1 c. mayonnaise
1 c. sour cream
Salt and pepper to taste
Grated cheddar cheese and chopped chives for topping

Mix all ingredients except potatoes, cheese, and chives together, then pour mixture over potatoes and gently stir. Put into a greased casserole dish and cover with grated cheese and chopped chives. Cook at 350 degrees for 45 minutes (turn up to 400 degrees for last 10 minutes if you like cheese topping crunchy). You can make this ahead of time and store it in the refrigerator before cooking--let sit out 30 minutes to warm up before baking or cook an additional 15 minutes.

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Friendship Cake
Servings: 2

1 cup greetings
1/2 cup smiles
1 large hug
2/3 cup love
1 tsp sympathy
2 cup hospitality

Preparation :
Cream greeting and smiles thoroughly. Add hugs separately. Slowly stir in love. Sift sympathy and hospitality and fold in carefully. Bake in warm heart.
Serve often.

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