Swiss 'n Chicken Casserole

4 cups chopped cooked chicken

2 cups croutons

1-1/2 cups Kraft Shredded Swiss Cheese

2/3 cup milk

4 stalks celery, sliced

1/4 cup chopped onions

6 to 8 bacon strips, crumbled

Heat over to 350 degrees F. Combine ingredients. Spoon into 2-qt. casserole. Bake 40 minutes or until heated through.

Special extras: Sprinkle casserole with 1/4 cup chopped toasted Planters Slivered Almonds or Planters Walnuts before baking.

Scalloped Potatoes

Grease square pan with butter

Layer of peeled potatoes, sliced.

Sprinkle with salt, pepper, some flour and lil' pieces of butter.

Repeat.

After 2nd layer, pour 1/2 can of mushroom soup over.

Continue with another layer.

Salt, pepper, flour, and butter pieces.

After the last layer, cover with the rest of the mushroom soup.

And cover the whole dish with milk.

If in a hurry, eat the milk first.

Bake at 350 degrees for 1-1/2 hr to 2 hrs or until potatoes are soft.

Grandma's Famous Doughnuts

1 1/2 cups milk

2 1/2 oz. vegetable shortening, approximately 1/3 cup

2 packages instant yeast

1/3 cup warm water (95 to 105 degrees F)

2 eggs, beaten

1/4 cup sugar

1 1/2 teaspoons salt

1 teaspoon freshly ground nutmeg

23 ounces all-purpose flour, plus more for dusting surface

Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.

In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

On a well-floured surface, roll out dough to 3/8 inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

B.L.T. Roll-Ups

1 packet B.L.T. Dip Mix

1 1/2 cups sour cream

1/2 cup real mayonnaise

1 cup chopped tomatoes

1 cup shredded lettuce

1 cup finely shredded cheddar cheese

10 large flour tortillas

Mix the B.L.T. Dip Mix according to the directions. Let chill for minimum of 4 hours. Spread the mixture onto the tortilla shells and sprinkle the tomatoes, lettuce and cheese on top. Roll the tortillas, cover with plastic wrap and chill overnight. Slice each roll into 1-inch pieces. Makes 10 or more servings.

Strawberry Fluff

3 egg whites

1 cup sugar

2 Tbsp. lemon juice

1 pint fresh or 10 oz. frozen strawberries, cut into very small pieces

Beat for 10 minutes. Fold in 9 oz. Cool Whip. Crumble 1 sleeve of Pecan Sandies (or shortbread cookies) into 9 x 13 pan. Spread mixture over crust and freeze.

Garnish with more crumbled cookies and strawberries.

Theresa's Veggies

2 red peppers, cored and cut into 1-inch wide strips

2 zucchini, quartered lengthwise and cut into 1-inch cubes

2 summer squash, quartered lengthwise and cut into 1-inch cubes

4 cremini mushrooms, halved

1 yellow onion, peeled and sliced into 1-inch strips

1/4 cup extra-virgin olive oil

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

1 tablespoon dried Italian herb mix or herbs de Provence

1 pound penne pasta

3 cups marinara sauce (store bought or homemade)

1 cup grated fontina cheese

1/2 cup grated smoked mozzarella

1 1/2 cups frozen peas, thawed

1/4 cup grated Parmesan, plus 1/3 cup for topping

2 tablespoons butter, cut into small pieces

Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables,marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all thepasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Peanut Butter Chews

Mary and G-ma discovered these cookies at Christmas in the country and they were delious!

1 cup corn syrup

1 cup white sugar

1 cup creamy peanut butter

4 1/2 cups cornflakes cereal

1 cup semi-sweet chocolate chips (optional)

1 cup butterscotch chips (optional)

In a large saucepan over medium heat, combine corn syrup and white sugar. Bring to a boil, boil for one minute, and remove from heat. Stir in peanut butter until well blended. Mix in cereal until evenly coated. Drop by spoonfuls onto waxed paper.

In a glass bowl in the microwave, or using a double boiler, melt chocolate chips and butterscotch chips, stirring frequently until smooth. Drizzle on the top of the cookies.

Bagel Dip

Great for parties and usually no leftovers.

1 can old english cheese
1 pkg cream cheese (softened)
garlic to taste
Onion bagels or reg.

Mix first three together and there you have bagel dip. Cut bagels into pieces.

Dip. But no double-dipping please

Pete's Salsa

Chunky, fresh, spicy goodness! Its fun to dice these veggies with someone while drinking a beer on vacation or just in your kitchen.

3 roma tomatoes
small green pepper
3/4 red or sweet onion
1 lime squeezed
red vine vinager to taste
clump of jalapeno peppers
Optional *half lemon squeezed, pepper, salt

For best results .. don't let anyone try until it has chilled in the fridge for a little bit.

Amish Cinnamon Bread

If you need a starter just ask Rachel she probably has these in the freezer. This bread became a daily hassle but sure taste yummy.

Notes

Do not use any type of metal spoon, bowl, or pan (glass or plastic only)

Do not refrigerate

If air gets in the bag, let it out

It is normal for the batter to rise, bubble, and ferment

Day 1: Do nothing; this is the day that you recieve your batter starter

Day 2: mush the bag

Day 3: must the bag

Day 4: mush the bag

Day 5: mush the bag

Day 6: add 1 cup flour, 1 cup sugar, 1 cup milk to the bag. Mush the bag.

Day 7: mush the bag

Day 8: mush the bag

Day 9: mush the bag

Day 10: follow the instructions below

Pour entire contents of the bag into a large non-metal bowl. Add 1/2 cups flour, 1 1/2 cups sugar, 1 1/2 cups milk. Mix well.

Label four one gallon Ziploc bags with Day 1 and the date. Fill each of the bags with 1 cup of the batter mixture. These are the starters for you on pass on to your freinds/ coworkers. If you want you may keep one for yourself. Note: if you keep a started for yourself you will be baking bread on the 10th day. If you don't keep one for yourself, you will have to wait until you recieve another starter from a friend, as teh Amish are the only ones who know how to create a starter.

Preheat the oven to 325 degrees. To the remaining batter, add:

3 eggs

1 cup oil (or 1/2 cup oil and 1/2 cup applesauce

1/2 cup milk

1 cup sugar

2 t. cinnamon

2 t. vanilla

1 1/2 t. baking powder

1/2 t. salt

2 cups flour

2 small boxes instant vanilla pudding or 1 large box.

Grease bottom and sides of two large loaf pans. Mix 1/2 cup sugar and 1 1/2 t. cinnaomon in a small bowl. Dust the insides of each pan wiht half of the mixture, making sure to covor bottom and sides well. Pour batter evenly into the two pans and sprinkle remianing mixture over the top.

Bake for one hour or unto tookpick comes out clean. Cool until the bread loosens from the pan easily and evenly. Turn out into serving dish. YUM!

Orange Chicken

Impress your guest with the aromas and taste of Orange Chicken! The first time I made this Pete helped me cook for my parents and it took an easy two hours; they were very hungry. Prepare yourself and it gets easier the second time. This is a personal favorite. To make it healthier, skip all the breading and just use grilled chicken and orange sauce.

2 pounds boneless chicken pieces, skinned

1 egg

1 1/2 t. salt

Pepper

Oil (for frying)

1/2 cup cornstarch PLUS

1 T. cornstarch

1/4 cup flour

1 T. minced ginger root (don’t have to have)

1 t. minced garlic (I use wok oil that has garlic in it)

1 dash crushed hot red chilies

1/4 cup chopped green onions

1 T. rice wine

1/4 cup water

1 t. sesame oil

Orange Chicken Sauce:

1 1/2 T. soy sauce

1 1/2 T. water

5 T. sugar

5 T. vinegar

Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat.

Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.

Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.

Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce for flavor.

Mrs. Marsh Sweet Salad

Every time you go to the Marsh house they surely will have this yummy sweet salad. It kept me coming back!

8 cups of salad greens (I used the spring mix and romaine)

2 cups sliced strawberries (I didn't use that many)

1 11 oz can of mandrin organges (well drained)

1 med sweet onion sliced into thin rings

1/3 cup of sliced almonds

4 strips of cooked and crumbled bacon

Dressing

1/4 cup of sugar

2 T. cider vinegar

2 T. honey

1 1/4 tsp lemon juice

1/2 tsp of ground mustard

1/4 tsp celery seed

1/2 tbs grated onio

1/2 cup of vegetable oil

Mix in a jar with a lid. Heat in microwave 1 1/2 minutes. Let cool, but serve dressing slightly warm.

Chantal's New York Cheesecake

Put on your city clothes and pour a drink. Live like you're in New York and make this cheesecake recipe. Tip of advice put foil on the bottom of your springfoam pan. But a tray under the pan and fill it with water. It prevents cracking.

3/4 cup milk

4 eggs

1 cup sour cream

1 tablespoon vanilla extract

1/4 cup all-purpose flour

3/4 cup milk

4 eggs

1 cup sour cream

1 tablespoon vanilla extract

1/4 cup all-purpose flour

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform

pan.

In a medium bowl, mix graham cracker crumbs with melted butter. Press onto

bottom of springform pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and

then mix in the eggs one at a time, mixing just enough to incorporate. Mix in

sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven

with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator

until serving.

Soft Bread Twists

1 package (1/4 ounce) active dry yeast

2 teaspoons sugar

1 cup warm water (110° to 115°)

1 cup warm milk (110° to 115°)

1 egg, lightly beaten

1/2 cup canola oil

1-1/4 teaspoons salt, divided

5-1/2 to 6 cups all-purpose flour

1/4 cup cornmeal

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/4 cup butter, melted

Pizza sauce or salsa, optional

In a large bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Add the milk, egg, oil, 1 teaspoon salt and 4 cups flour; beat on low speed until smooth. Beat 3 minutes longer. Stir in enough remaining flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 8-10 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Do not punch down. Divide dough into eight pieces. Combine cornmeal and oregano; sprinkle over work surface. Roll each piece of dough in cornmeal mixture and shape into a 15-in.-long rope. Cut each rope into three pieces. Twist each piece and place on greased baking sheets.

Bake at 400° for 8-12 minutes. Combine garlic powder and remaining salt. Immediately brush twists with melted butter, then sprinkle with garlic powder mixture. Serve with pizza sauce if desired. Yield: 2 dozen.

Variations: Can leave out all the spices to make delicious dinner rolls.

Egg and Sausage Casserole

If you ever ate brunch at the Ramsey’s house you probably had a sampling of this casserole.

1 lb. Sausage, browned

6 eggs, beaten

6 slices bread

1 c. cheese, grated (American)

1 tsp. dry mustard

2 c. milk

Mix sausage, bread and cheese.

Add mustard, eggs and milk

Pour into greased 9x13 inch baking dish; let set in refrigerator for 12 hours.

Bake at 350⁰, 40-50 minutes or until set and brown on top.

One-Dish Meal

This is a recipe Anthony asked Birdie to make because he had it at Grandma’s (Diane’s) house.

2 lbs. ground beef

1 or 2 onions, diced

Potatoes, sliced (enough for your meal; slice them like you would for scalloped potatoes)

1 can sugar peas

Brown beef and onions. Season to taste and place on the bottom of casserole. Add potatoes on top of meat, then add the can of peas, juice and all, over top of the potatoes. Bake at 350⁰ until potatoes are done. Variations: for more vegetables add a can of drained carrots.

Giant Peanut Butter Cup Cookies

These are truly prize winning cookies, Christy won 3rd place at the Butler County Fair.

1/2 c (1 stick) butter or margarine, softened

3/4 c. sugar

1/3 c. Reese’s creamy or crunchy peanut butter

1 egg

1/2 tsp. vanilla extract

1 ¼ c. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

16 Reese’s peanut butter cup miniatures cut into fourths

Heat oven to 350⁰. Beat butter , sugar, and peanut butter in medium bowl until creamy. Add eggs and vanilla; beat well. Stir together flour, baking soda and salt. Add to butter mixture; blend well. Drop dough by level 1/4 cup measurements onto ungreased cookie sheets, three cookies per sheet. (Cookies will spread while baking.) Push about seven pieces on peanut butter cup into each cookie, flattening cookies slightly.

Bake 15-17 minutes or until light golden brown around the edges. Centers will be pale and slightly soft. Cool 1 minute on cookie sheet. Remove to wire racks, and cool completely. Makes: 9 cookies

Salami-Pepperoni Snacks

Rhodes Bread Frozen Dinner Rolls

Slices hard Salami

Slice pepperoni

Sliced provolone cheese

Thaw dinner rolls and let rise on a greased cookie sheet. Cover the thawing dough with plastic wrap that has been sprayed with cooking spray. After the rolls have thawed, flatten into a nice circle. On top of each flattened dough circle, place one slice of hard salami, and bake at 350⁰ for 10 minutes until golden brown.

Cheesy Potato Bake - No Peeling Required

This recipe is often used when there are surprise visitors because it requires no peeling of the potatoes.

4 large unpeeled baking potatoes

1/4 cup butter, cubed

1 tablespoon grated onion

1 teaspoon salt

1/2 teaspoon dried thyme

1/8 teaspoon pepper

1 cup (4 ounces) shredded cheddar cheese

1 tablespoon chopped fresh parsley

Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter.

Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted. Yield: 6-8 servings.

Barbecue Sauce

1 can tomato soup

1 c. brown sugar

3 Tbls. Worcestershire sauce

2 Tbls. vinegar

1 Tbls. mustard

Combined ingredients. This is an all purpose barbecue sauce to be used on spareribs, chicken, pork chops, ground beef, etc.

Sugar Cookies

Grandma Jean would make big batches of these every Valentine’s day and Halloween. "and any other occasion," Grandma Jean says. "Just frost and decorate."

1 c. sugar

1 tsp. vanilla

1 c. powdered sugar

1 tsp. salt

1 c. butter

1 tsp. baking soda

2 eggs

2 tsp. cream of tarter

1 c. vegetable oil

4 c. plus 2 Tbls. flour

Cream sugars and butter. Add eggs then oil and vanilla. Beat until fluffy. Combine dry ingredients and add gradually to creamed mixture. Chill dough for 4 hours. Roll for cut-out cookies or into 1 in. balls placed on ungreased cookie sheet and flattened with bottom of glass dipped in sugar. Bake 375⁰ for 8-10 minutes.

Guacamole

The Grandma of a couple of kids I babysat for, made this for dinner one night. She learned how to make it when she lived in San Antonio, Texas. I loved it and make it whenever I get a chance.

Ingredients:

4 ripe avocados

1 (8 ounce) package of cream cheese, softened

½ cup of Hellmann’s Mayonnaise

½ cup of sour cream

1 med-small onion (finely chopped)

6 cloves of garlic (finely chopped)

Lemon or lime juice, about ½ of a fresh one or a few squirts from the bottle

Pepper

Salt

Directions:

Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl and mash. Add next 5 ingredients and mix together. Add salt, pepper and lemon or lime to taste. Taste great served with lime tortilla chips.

Adding a couple of seeds to the guacamole helps keep the avocadoes from turning brown.

This recipe is easily altered to suit your taste. I usually add a little more cream cheese and sour cream and leave out the mayonnaise. I also usually use garlic salt, instead of cloves.

Crazy Crust Pizza

We tried this recipe off the side of an oregano spice jar. It was one of Sarah's favorites to make growing up.

1 cup flour

1 tsp. salt

1 tsp. oregano

1/8 tsp pepper

2 eggs

2/3 c. milk

1 cup pizza sauce

Mozzarella cheese

Mix 1 cup flour, 1 tsp. salt, 1 tsp. oregano, 1/8 tsp. pepper, 2 eggs, 2/3 c. milk. Grease and flour pizza pan or cookie sheet with sides. Pour in batter and tilt pan to cover bottom. Arrange drained, and cooked hamburger (1qt) over batter; onions and mushrooms. Bake at 400⁰20-25 minutes. Remove from oven. Drizzle on 1 cup pizza sauce and slices of mozzarella cheese. Bake till cheese melts. Instead of pizza sauce, you can use tomato sauce, 1 ½ tsp. oregano and pepper.

Creamy Taco Dip

2 pkg. (8oz) cream cheese, soften

1 c. (8oz) sour cream

1 jar (8oz) taco sauce or salsa

2 tsp. ground cumin

1 can (15 oz) refried beans

1 c. shredded lettuce

1 c. (4oz) shredded cheddar cheese

1 medium tomato, diced

1/4 c. chopped ripe olives

1/4 c. canned chopped green chilies

Tortilla chips

In a mixing bowl, beat cream cheese and sour cream until smooth. Stir in taco sauce and cumin; set aside. Spread the refried beans over the bottom of a serving platter or 9x13x2” dish. Spread cream cheese mixture over the beans, leaving about 1in. uncovered around the edges. Top with layers of lettuce, cheese, tomatoes, olives, and chilies. Serve with tortilla chips. Yield: 16-20 servings.

Butter Crescent Rolls

These definitely take more effort than refrigerator rolls; however they are worth it. Jessica or Rose can usually be counted on to make these for special occasions.

1/2 c. milk

1/2 c. butter, softened

1/3 c. white sugar

1/2 tsp. salt

1 (.25 oz) package active dry yeast

1/2 c. warm water (110⁰F)

1 egg

3 ½ c. all-purpose flour

1 egg beaten

Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.

Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400⁰

Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Golden Glow Salad Dressing

This is a delicious salad dressing that Diane used to make, particularly with fresh produce out of the garden. However, it's good all year round.

1/2 c. Sugar

1 tsp. dry mustard

1 tsp. salt

1 tsp. celery seed

1/2 tsp. onion, grated

1/4 c. vinegar

1 c. salad oil

1 tsp. paprika

Measure dry ingredients in small bowl. Mix with onion and small amount of vinegar. Add oil gradually, rest of vinegar and celery seed. Beat with rotary beater while adding oil and rest of ingredients. It thickens and becomes transparent as you beat it. Let stand 24 hours.

Tex-Mex Casserole

This is a delicious recipe that was popular at the Ramseys. It is delicious served with corn bread.

Brown:

1lb. hamburger

Add and brown a little longer:

1 large onion (chopped)

1 large green pepper (chopped)

Stir in 2 cups cooked tomatoes

1/2 cup uncooked rice

2 tsp. chili powder

2 tsp. salt

1/8 tsp. pepper

Dash of garlic salt

Bake at 350⁰ for 45 minutes with cover and another 15 minutes without cover.

Party Ryes (aka Hanky Panks)

1 lb hamburger

1 lb sausage

1 lb Velveeta cheese

1 tsp oregano

1/4 tsp. garlic and/or onion powder (your preference)

1 loaf of party rye bread

Brown hamburger and sausage, oregano and garlic/onion powder together and drain. Add Velveeta cheese, stir until melted. Spread on party rye bread. (If not using right away, place in freezer until ready to eat.) Place under broiler on cookie tray until cheese melts and bubbles.

While it's not quite the same, you can also place the dip in a crockpot and serve with the party rye bread on the side. It's still delicious!

Spicy Chicken Dip

1 can cooked chicken (12 oz.)

1 can cream of chicken soup

1 small onion, diced

1 package cream cheese (8 oz.), softened

1 small jar Jalapeno pepper slices, drained

Mix chicken, chicken soup, cream cheese and onion with 1/2 jar jalapeno peppers cut into small pieces. Put mixture into 9 x 9 oven proof dish. Top with remaining 1/2 jar of pepper slices. Bake at 350 degrees for 1 hour. Serve with Frito Scoops, pita chips, Tortilla chips, or your favorite cracker.

You can also make this in the crock pot by mixing all ingredients and letting it cook for an hour or so.

Jell-O Poke Cake

One year, Jell-O, Baker's Chocolate and Pepperidge Farm gave out a little cookbook pamphlet at the grocery store and it included this recipe. I remember being at Grandma's the first time she made it. Grandpa seemed a little skeptical, but it was delicious and has been made several times since. As we know from the different color combinations we've seen, you can use any flavor of gelatin.

2 baked 9-inch round white cake layers, cooled

2 cups boiling water

1 package (4-serving size) Jell-O gelatin, any red flavor

1 package (4-serving size) Jell-O gelatin, lime flavor

1 tub (12 oz.) Cool Whip Whipped Topping, thawed

Place layers, top sides up, in 2 (9-inch) round cake pans. Pierce cake with large fork at 1/2-inch intervals.

Stir 1 cup boiling water into each flavor of the gelatin in separate bowls 2 minutes or until dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer. Refrigerate 3 hours.

Dip 1 pan in warm water 10 seconds; unmold onto serving plate. Spread with 1 cup of the whipped topping. Unmold second layer; carefully place on first layer. Frost with remaining whipped topping. Garnish as desired.

Refrigerate: 1 hour or until ready to serve. Makes 12 servings.

Holiday Tip: Dip fresh cranberries or grapes into water; roll in sugar to coat well. Let stand on wax paper until dry. Use with fresh mint to garnish cakes, gelatin salads and the holiday turkey platter.

Tortilla Roll-ups

2 packages of cream cheese (8 oz each)

1 small onion

1 small can green chilies

1/4 lb. package chipped beef

chopped jalepenos to taste (optional)

1 pkg of 10 large tortillas

Mix ingredients, spread over tortillas, roll up, slice into pinwheels and serve. Works best if rolled up tortillas are refrigerated first.

Cranberry Chili Meatballs

This is a delicious appetizer that is sure to be a hit. Double this for a regular-sized crockpot.

1 can (14 ounces) jellied cranberry sauce

1 bottle (12 ounces) chili sauce

3/4 cup packed brown sugar

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper (I've substituted red pepper flakes)

1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed.

In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook for 20 - 25 minutes or until hot, stirring occasionally. In a pinch, just heat the meatballs in the microwave, put in crockpot and pour the heated mixture of the first six ingredients over top of the meatballs.

Bourbon Balls

1 cup confectioner's sugar

2 T. cocoa

3 T. corn syrup

1/4 cup bourbon (90 or higher proof) for cookies

2 cups bourbon for cook

2 1/2 cups coarsely chopped vanilla wafers

1 cup coarsely chopped English walnuts

In a bowl add and mix all ingredients. Roll into walnut sized balls; roll each ball in additional confectioners sugar.

Note: Keep in an air tight container and these cookies will keep for 8 months.

Butterfinger Delight

1 angel food cake, cut in cubes

1 bag crushed Butterfingers (fun size bag), reserve 1 c.

1 container Cool Whip

1 large box instant vanilla pudding

Mix pudding according to package directions. Stir pudding, Cool Whip and crushed Butterfingers together. Layer angel food cake and pudding mixture, ending with pudding mixture. Sprinkle reserved Butterfingers on top.

Aunt Minnie's Ladyfinger Dessert

These really were Aunt Clara's, but since we don't know who she is, they are now Aunt Minnie's.

1 doz. ladyfingers

1 (8 1/2 oz.) can crushed pineapple

1 pkg. vanilla pudding

1 envelope gelatin

1 pt. vanilla ice cream

Arrange ladyfingers in pan from yard sale. Drain pineapple; use juice and add enough water to make 2 cups. Mix pudding, gelatin and the 2 cups juice in a pan. Cook over low heat and stir constantly until thick. Leave cool; add pineapple and ice cream. Blend together. Spread in pan over ladyfingers. Serve with whipped cream.

Buckeye Brownies

19 1/2 ounces brownie mix PREPARED in 13x9 inch pan.

2 cups powdered sugar

1/2 cup butter, softened

6 T. butter, softened

1 (8-oz) jar peanut butter

1 (6-oz) package semi-sweet chocolate chips

Let brownies cool. Mix sugar, 1/2 cup butter, and peanut butter. Spread over brownies. Chill for 1 hour. With low heat, melt together chocolate chips and remaining butter; stir occasionally. Spread over brownies. Let cool; cut into squares.

Cool Whip Icing

1 small box instant vanilla pudding

1 cup milk

1 small container cool whip (thawed)

Mix pudding and milk together. Add Cool Whip and mix again.

Creamy Double Decker Fudge

1 c. Reese's peanut butter chips

1 (14 oz.) can sweetened condensed milk (not evaporated milk)

1 tsp. vanilla

1 c. Hershey's semi-sweet chocolate chips

Line 8 inch square pan with foil. In small microwave-safe bowl, place peanut butter chips and 2/3 cup sweetened condensed milk. Microwave at high (100%) 1 to 1 1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred. Stir in 1/2 teaspoon vanilla; spread evenly into prepared pan. In microwave-safe bowl, place remaining sweetened condensed milk and chocolate chips; repeat above microwave procedure. Stir in remaining 1/2 teaspoon vanilla; spread evenly on peanut butter layer. Cover. Chill until firm. Cut into 1 inch squares. Cover. Store in refrigerator. Makes 1 1/2 pounds.

Freezer Corn

Here's a great way to save some of that delicious sweet corn for winter.

4 qt. fresh cut sweet corn kernels

2 c. hot water

4 T. sugar

2 tsp. salt

4 T. butter

Combine corn, water, sugar, salt and butter in a large kettle; simmer for 5 - 7 minutes, stirring occasionally. Pour into large shallow containers to cool; stir occasionally. Spoon into freezer bags or containers; freeze. To serve, reheat the same as you would store-bought frozen corn.

Thumbprint Cookies

These are Connie's favorite. She usually has a stash in her freezer.

1 c. brown sugar

1 c. shortening

1 c. butter or margarine, softened

4 eggs, separated

2 tsp. vanilla

4 c. flour

1 tsp. salt

Jelly or icing

Heat over to 350 degrees. Mix brown sugar, shortening, butter, egg yolks and vanilla; mix in flour and salt. Shape dough into 1-inch balls. Beat egg whites slightly. Dip each ball into egg white, roll in nuts. Place 1 inch apart on ungreased cookie sheet, press thumb deeply in center of each. Bake until light brown, 8 to 9 minutes. Immediately remove from sheet. Cool. Fill with jelly or icing. I use mixture of confectioners' sugar and water.

Raspberry Almond Shortbread Thumb Prints

This makes a very pretty cookie, softa like a small Danish roll.

1 cup butter, softened

2/3 cup sugar

1/2 t. almond extract

2 cups all-purpose flour

1/2 cup all-purpose flour

Combine butter, sugar, and almond extract. Beat at medium speed, scraping bowl often until creamy. Reduce speed to low and add flour. Beat until well mixed. Cover. Refrigerate until firm (at least 1 hour).

Heat oven to 350. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indention in center of each cookie with thumb. Fill with jam. Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute. Remove from cookie sheets and cool completely.

Glaze:

1 cup powdered sugar

2-3 t. water

1 1/2 t. almond extract

Meanwhile mix three glaze ingredients with wire whisk. Drizzle over cooled cookies.

Note: For the glaze add only a little water at a time. The thicker the glaze, the better it will dribble on the cookie. Otherwise it will run to the center of the cookie.

Angel Food Cake

Rose has become an expert at making Angel Food cakes. Eat with fruit on top or try some of the other delicious recipes that call for Angel Food cake.

Ingredients

1 1/2 c. sugar, divided

1 c. cake flour

1 1/2 c. egg whites (11 - 12)

1 1/2 tsp. cream of tartar

1/2 tsp. salt

1 tsp. almond flavor

Sift together 3/4 cup sugar and the flour 3 times; set aside. Beat egg whites until frothy, then add salt and cream of tartar. Beat until it stands in peaks. Add 3/4 cup sugar gradually, about 3 tablespoons at a time, beating well each time after adding sugar. Lightly fold in the sugar-flour mixture, adding 1/2 cup at a time. Add flavoring. Bake at 375 degrees for 35 - 40 minutes. For Cherry Cake: Grind (about 2/3 cup) small jar of maraschino cherries. Fold into cake and bake.

Raisin Pecan Tarts

Jessica likes this recipe.

1/2 c. butter, softened

1 (3-oz.) pkg. cream cheese, softened

1 c. all-purpose flour

Filling:

1/2 c. butter, softened

1 c. sugar

1 c. chopped pecans

1 c. raisins

1 tsp. vanilla extract

2 eggs, beaten

Powdered sugar

In a mixing bowl, cream the butter and cream cheese. Add flour; mix well. Chill 1 hour. Shape into 1-inch balls. Place in ungreased miniature muffin cups; press into bottom and up the side to form a shell. For filling, mix butter, sugar, pecans, raisins, vanilla and beaten egg. Mix well. Spoon into tart shells. Bake 350 degrees for 12-15 minutes. Sift powdered sugar on top.

Church Supper Ham Loaf

Jamie made this Ham Loaf one year for me when he invited our family, Mom and Pops, and Mary up for a surprise birthday supper when I came home from work. He went in the morning to get all of the ingredients and prepared a whole meal himself. I've liked the recipe that he found on the internet and made it ever since. It was a really nice birthday present!

1 lb. ground ham

1 lb. lean pork sausage

2 cups soft bread crumbs

2 eggs beaten

1 cup sour cream

1/3 cup chopped onion

2 T. lemon juice

1 t. curry powder

1 t. dry mustard

1 t. ginger

1/8 t. nutmeg

1/8 t. paprika

Basting Sauce:

1/2 cup packed brown sugar

1/4 cup water

1/4 cup cider vinegar

1/8 t. black pepper

In large mixing bowl gently combine all ham loaf ingredients. Form into a load, place in shallow baking pan. Bake uncovered at 350 degrees for 1 hour. Then in small saucepan combine all ingredients for basting sauce, bring to a boil. Immediately drain any dripping from ham loaf and pour basting sauce over ham loaf. Continue baking ham loaf, basting occasionally with pan juices for 15-30 minutes or until browned. Serves 8.

Angel Lush Cake

1 can (20-oz) crushed pineapple, undrained

1 package (3.4 oz) vanilla flavor instant pudding

1 cup thawed cool whip

1 angel food cake or 12 dessert shells

Mixed berries

Angle Lush Cake: Cut angel food cake horizontally into three layers. Fill layers with filling. Top with mixed berries. Makes 10 servings.

Angel Lush Parfait: Layer cut up angel food cake, filling, and 2 cups mixed berries in 12 dessert glasses. Makes 12 servings.

Angel Lush Shells: Fill dessert shells with filling. Top with mixed berries. Makes 12 sevings.

Onion Casserole

5 large sweet onions (such as Vidalia)

1 stick butter

1 sleeve (or 1 c.) Ritz crackers, crushed

1 c. Parmesan cheese

Slice onions. On the stovetop in a skillet, melt butter; add onion and saute for 15 minutes. In a 1 1/2 quart casserole dish, add half of the onions. Top with 1/2 cup of the Parmesan cheese and 1/2 cup of the Ritz crackers. Add the rest of the onions; top with 1/2 cup of Parmesan cheese and 1/2 cup of Ritz crackers. Bake covered at 325 degrees for 30 minutes.

Poor Man's Steak

You can make these in one a portable skillet. Therefore, this became popular when the Dudleys were remodeling their kitchen and didn't have a stove.

1 1/2 lbs. ground beef

1/2 c. milk

1 c. soft bread crumbs

1 tsp. salt

Pepper to taste

1 can cream of mushroom soup

1 tsp. Worcestershire sauce

1/2 c. water

Combine meat, milk, bread crumbs, salt and pepper and shape into patties. Coat in flour, then brown in pan slightly coated with oil or shortening. When both sides are browned, add soup, water and Worcestershire sauce. Cover and simmer for 30 minutes.

Pumpkin Cake

Won first place at the Butler County Fair!

2 cups sugar

1/2 t. salt

1 cup oil or butter

2 cups self-rising flour or 2 cups flour + 2 t. baking soda

2 t. cinnamon

1 small can pumpkin

4 eggs

Cream Cheese Icing:

1 stick margarine

8-oz. cream cheese

2 t. vanilla

16 oz confectioner sugar

1 cup chopped pecans

Cream sugar and oil; add eggs. Then add dry ingredients. Mix well. Next add pumpkin and mix well. Bake for about 40 minutes at 350.

Cream together margarine and cream cheese. Add vanilla, confectioner sugar, and pecans. Spread on cooled cake.

Carrot Cookies

1 cup sugar

1 cup corn margarine

1 egg

1 cup carrots, boiled and mashed

1/4 t. salt

1 1/2 t. baking powder

2 cups flour

1 t. lemon

1 t. vanilla

Combine all ingredients in order given. Mix until well blended. Drop by rounded teaspoonfuls. Place on greased and floured cookie sheet. Bake at 350 for 10 minutes.

Creamy Chicken Enchiladas

This is a recipe that Judy Arlinghaus submitted for the Queen of Peace cookbook. Jay and I make it all the time.

1 med. onion, chopped

2 T. butter or margarine

1 1/2 c. shredded chicken breast

1 large jar picante sauce

3 oz. cream cheese, cubes

1 tsp. ground cumin

2 c. shredded cheddar cheese

8 corn tortillas

Sour cream

In large skillet, cook onion in butter until tender, not brown. Stir in chicken, 1/2 cup picante sauce, cream cheese and cumin. Heat through. Remove from heat. Stir in 1/2 cup cheddar cheese. Heat tortillas as directed on package. Spoon mixture into each tortilla. Roll. Place seam side down in 9" x 13" pan. Pour remaining picante sauce evenly over enchiladas. Cover with remaining cheese. Bake 350 degrees about 15 minutes. Serve with sour cream.

Lemon Pudding-Pound Cake

4 eggs

1 package yellow cake mix

1 package instant lemon pudding

3/4 cup water

1/2 cup cooking oil

2 cups confectioners' sugar, sifted

1/3 cup lemon juice

Beat eggs until thick and lemon colored. Add cake mix, pudding (dry), water, and oil. Beat at medium speed for 10 minutes. Pour into ungreased 10 inch tube pan with removable bottom. Combine lemon juice and confectioners' sugar to make glaze. Heat to boiling. Using a fork, prick holes in top of cake, drizzle glaze over top and spread on sides of cake.

Chicken Roll-ups

This is a delicious and easy dish that you can make ahead. You'll find it in the Queen of Peace cookbook submitted by Christy.

3 cups chicken, cooked and deboned

1 1/2 cups grated cheddar cheese, divided

2 rolls of crescent roll dough

2 cans cream of chicken soup or mushroom soup

milk

Tear chicken into bite-sized pieces. Combine chicken and 1 cup of the grated cheddar cheese in bowl, mixing well. Open up crescent roll dough, separating the triangles. One at a time, place about 2 T. of the chicken/cheese mixture onto a triangle. Roll up into crescent roll and place in a greased pan. You will be able to fit about 8 of these into a regular-sized cake pan. (This recipe makes two pans - one for tonight's dinner and one for the freezer.) There will be some chicken/cheese mixture left, so just dribble this leftover mixture between the roll-ups. Mix two cans of soup with 3/4 c. of milk per can into a bowl and blend well. Pour this on top of the crescents. Sprinkle remaining cheese on top of that. Bake at 375 degrees for 15 - 20 minutes or until crescent rolls are done and cheese is melted.

Cheesecake

1 lb. cottage cheese

1 lb. cream cheese

1 pt. sour cream

4 eggs

1 1/2 cup sugar

3 T. cornstarch

3 T. flour

juice of 1 lemon

1 t. vanilla

1/4 lb. shortening, melted

Put cottage cheese through sieve (if smooth texture desired). Grease 9"x13" pan. Mix cheese and sour cream. Then add other ingredients in order listed. Pour into pan and bake at 350 for 45 minutes. Increase heat to 375 and cook 15 more minutes. Do not open oven door during baking. Turn off oven and leave cake in for 1 hour. Then loosen sides of pan and let stand another 1/2 hour. The cake will form it's own crust.

Note: This recipe can be halved.

Pecan Pie

3 eggs slightly beaten

1/2 cup brown or white sugar

1/4 t. salt

1 cup light corn syrup

1/2 t. vanilla

1 cup pecans, broken into pieces

pie shell

pecan halves (for top)

Mix eggs, sugar, salt, corn syrup, and broken nuts. Pour filling in pie shell. Decorate with remaining pecan halves. Bake at 10 minutes at 450 then 35 minutes at 350. Chill and serve with whipped cream. Makes a 9-in. pie.

Meat Loaf

2 eggs

3/4 cup milk

2/3 cup finely crushed saltines

1/2 cup chopped onion

1 teaspoon salt

1/2 teaspoon sage

dash pepper

1 1/2 lbs. ground beef

1 c. ketchup

1/2 cup packed brown sugar

1 teaspoon Worcestershire sauce

In a large bowl, beat the eggs. Add milk, saltines, onion, salt, sage, and pepper. Add beef and mix well. Shape into an 8-1/2" x 4-1/2" loaf in an ungreased shallow baking pan.

Combine remaining ingredients; spread 3/4 cup over meat loaf. Bake at 350 degrees for 60-65 minutes or until meat is no longer pink; drain. Let stand 10 minutes before slicing. Serve with remaining sauce. Yield: 6-8 servings.

Lemon Party Meringue Pie

1 package lemon pudding and pie filling

2/3 cup sugar

2 1/4 cup water

3 eggs, seperated

2 T. lemon juice

2 T. butter

1 9 in. pie shell, baked

Combine pie filling, sugar, and 1/4 cup water in saucepan. Blend in beaten egg yolks, then add remaining 2 cups water. Cook and stir until mixture comes to a full boil and is thickened; this should take about 5 minutes. Remove from heat. Add lemon juice and butter. Blend well. Pour into baked pie shell. Beat egg whites until foamy. Gradually add 6 tablespoons sugar. Continue beating until it stands in stiff peaks. Spread on pie. Bake in at 425 for 5-10 minutes. Cool.

Snickerdoodles

These are a perfect addition to Cookie Day which occurs at the Dudleys every year before Christmas.

Ingredients

1/2 c. butter, softened

1/2 c. shortening

1 1/2 c. white sugar

2 eggs

2 teaspoons vanilla extract

2 3/4 c. all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon white sugar

2 teaspoons ground cinnamon

Preheat oven to 400 degrees. Cream together butter, shortening, 1 1/2 c. sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. In a separate bowl, mix the 2 tablespoons of sugar and the cinnamon. Rolls balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets. Makes 4 dozen cookies.

Swedish Apple Pie

2 cups apples, sliced

2 T. flour

3/4 cup sugar

pinch of salt

1 egg

1 t. vanilla

1 cup sour cream

9 in. pie shell, unbaked

Topping

1/3 cup sugar

1/3 cup flour

1 t. cinnamon

1/4 lb. soft butter

Chop apples slightly; add flour, sugar, and salt. Beat eggs and vanilla. Add to apple mix. Beat sour cream until stiff and fold onto apple mixture. Pour into pie shell. Bake at 350 for 40 minutes. Remove and sprinkle with topping. Return to oven for 15 minutes longer.

Camp Gotta-Go Pancakes

There really isn't a "recipe" for these because you just follow the instructions on the Bisquick box. However, I've found that adding a little more milk than the box calls for is key to making the perfect pancake. You must use a medium quick heat. If the outside cooks too quickly, leaving the inside gooey, you should reduce the heat. As soon as the bubbles appear on the top, flip the pancakes. You must stay very focused, since the pancakes will cook up quickly. However, this is a benefit because people will line up for these!

Ma's Goetta

2 lbs. pinhead oatmeal

1 gallon water

1 1/2 lbs. ground beef

1 1/2 lbs. ground pork

2 pkgs. onion soup mix

2 T. poultry seasoning

2 T. salt

1 T. pepper

Start with cold water in roasting pan. Add meat, then bring to a boil. Add all other seasonings then bring to a boil again. Place in oven at 250. Stir after 15 minutes. Place lid on pan, then bake 2 hours. Stir often.

Jay's iHop Pancakes

Jay and I love pancakes. Jay had this recipe taped inside the cabinet door at his apartment. It's now a Saturday morning treat.

(Makes 8 to 10 pancakes.)

1 1/4 c. all-purpose flour

1/4 c. granulated sugar

1 heaping teaspoon baking powder

1 teaspoon baking soda

pinch of salt

1 egg

1 1/4 c. buttermilk

1/4 c. cooking oil

Procedure:

Preheat skillet over medium heat. (Use a pan with a nonstick surface or apply a little nonstick spray.)

In a blender, or with a mixer:

combine all ingredients until smooth. Pour the batter by spoonfuls into the hot skillet. Cook each side evenly, and enjoy!

Pumpkin Bread

1 2/3 cup flour sifted

1 1/4 cup sugar

1 t. baking soda

1/2 t. cinnamon

1/2 t. nutmeg

1/4 t. salt

1/2 cup pecans, chopped

2 eggs, slightly beaten

1/2 cup salad oil

1/3 cup water

1 cup canned pumpkin

Mix dry ingredients; add nuts. Mix egg, oil, water, and pumpkin. Add to dry ingredients. Mix until blended. Spoon into loaf pan. Bake at 350 for 60-75 minutes or until well done.

Stromboli

1 lb. of loaf freezer bread

Any combination of filling

1/2 lb. cooked sausage, thin sliced salami, shredded mozzarella cheese, shredded

cheddar cheese, pepperoni or shaved cooked ham

Desired amount of chopped onions, peppers, mushrooms,

1 tablespoon mustard

1 tablespoon oregano

Roll bread into a rectangle approximately 12x24” Layer ingredients, starting with

cheeses first in the center of the dough about 4 to 5 inches wides. Fold one side of

dough completely over ingredients then bring other side over it. Seal along side and

seal ends. Pick up and gently flip over into a large cookie sheet. Spread mustard over

entire loaf and sprinkle with oregano. This does not add much taste but looks nice.

Bake for 20 to 30 minutes at 350 degrees.

Aunt Rose’s Coffee Cakes

I think that everyone remembers Aunt Rose’s Coffee Cakes. She was always making them for someone. When she lived with us, I remember her getting up at 2 a.m. to start baking them.

1 cup warm water

2 packages yeast (2 tablespoons)

1 Tablespoon sugar

Let the yeast dissolve in this and then add:

1 cup hot milk

1 cup sugar

1 stick butter (place in hot milk to melt)

1 Tablespoon salt

Let cool, and then add by hand (don't use an electric mixer):

4 beaten eggs

About 6 cups flour.

Put in large bowl. Let rise until double. Work into loaves, put in greased pans and let rise again. Bake at 350 degrees for 35 minutes. Butter tops and sprinkle with cinnamon sugar.

Peanut Butter Bar’s

These were David’s favorite. He like them so much he used to make them himself, especially for his camp-outs.

2 stick butter

1 1/2 cup peanut butter

1 cup brown sugar

2 1/2 granulated sugar

7 eggs

1 cup coconut

1 cup flour

4 cups quick oats

1/2 tsp. baking powder

1/2 tsp baking soda

1 tsp salt

3 tsp vanilla

chocolate chips

Cream butter, peanut butter and sugars together. Add eggs. Mix in rest of ingredients. Spread in two 9X13 greased and floured cake pans. Bake 25 to 30 minutes at 350 degree.

St. Al’s Dressing

This is a favorite at the Ramseys. It doesn't even have to be Thanksgiving!

3 pans full of bread (2 qt pan)

3 tsp poultry seasoning

Pinch of sage

dash of salt and pepper

SAUTE:

1 stick of butter or margarine

2 cups celery

2 cups onion

Add to bread mixture:

6 to 7 ladles of broth

3 eggs (mix these in last)

Top roasting pan with 1 ladle of broth. Cover and bake at 350 degrees for 2 hours.

Scalloped Corn

This recipe of Grandma's can be found in the St. Al's cookbook. It became quite popular at the Ramsey house, as well.

2 tbls butter

2 tbls flour

1/8 tsp. pepper salt and sugar to taste

1 1/2 cup milk

1 egg, slightly beaten

2 cups whole kernel corn

Melt butter in a sauce pan; add flour, seasonings, and blend. Add milk and cook, stirring constantly until smooth and thickened. Add egg and corn and blend well. Pour into a buttered 1 quart casserole and top with butter crumbs, if desired. Bake at 350 degrees for about 20 to 25 minutes.

Sauerkraut Balls

This is a good German recipe!

1 lb. sausage
1/4 cup chopped onions
1 (14 oz.) sauerkraut (shredded)
1/2 cup bread crumbs (enough to roll balls in)
3 oz. cream cheese (softened)
1/4 tsp. garlic powder
dash of thyme
1/4 cup flour
1 egg
1 tsp. prepared mustard
1/4 cup milk
1/8 tsp. black pepper

Cook sausage and drain, then saute onions and sausage and drain. Drain sauerkraut and add bread crumbs. Combine garlic powder, cream cheese, mustard and pepper then chill. Shape into 3/4 inch balls; coat in flour.
Combine eggs and milk. Dip balls in mixture, roll in bread crumbs, set at room temperature. Cook in hot oil until golden brown. Serves 25. Can be made ahead of time.

Raspberry Cobbler

You can use almost any fruit or berries with this recipe.

1/2 cup melted butter
3/4 cup milk
1 1/2 cup sugar
1 cup flour
1 1/2 tsp. baking powder
2 cup raspberries

Pour the melted butter into the bottom of a 7"x11" baking dish. Mix together the milk, 1 cup sugar, flour, and baking powder. Pour this mixture over the butter. Do not stir! Pour the berries over the batter and butter. Do not stir! Pour the remaining sugar over the berries. Do not stir! Bake the cobbler at 350 degrees for 30 to 45 minutes, or until the crust is browned and set.

Beer Bread

This is a yummy bread!!

3 cups self-rising flour
1/2 cup sugar
1 can beer
2 tablespoons melted butter
(note: do not use low-carb beer; the bread doesn't raise well).

Lightly spray a Bundt pan with vegetable spray; then set aside. In a large bowl, mix together flour, sugar and beer. When all is mixed, pour into the baking pan. Bake bread in a 350-degree oven for 40 to 50 minutes. During the last 5 minutes of baking, drizzle 2 tablespoons of melted butter over the top, and finish baking.

Creamy Double Decker Fudge

Always a hit and very simple to make!

1 cup peanut butter chips
1 (14 oz.) can sweetened condensed milk (not evaporated)
1 teaspoon vanilla, divided
1 cup semi-sweet chocolate chips

Line 8 inch square pan with foil. In small microwave-safe bowl, place peanut butter chips and 2/3 cup sweetened condensed milk. Microwave on high 1 to 1 1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred. Stir in 1/2 teaspoon vanilla; spread evenly into prepared pan. In microwave-safe bowl, place remaining sweetened condensed milk and chocolate chips; repeat above microwave procedure. Stir in remaining 1/2 teaspoon vanilla; spread evenly on peanut butter layer. Cover; chill until firm. Cut into 1-inch squares. Cover; store in refrigerator.

Very Good French Fries

One of Theresa’s favorites growing up. We all loved to eat them with hamburgers.

4 potatoes

3 tablespoon vegetable oil

3 tablespoon melted butter

1 teaspoon paprika

Wash and cut potatoes in wedges. Put potatoes in ice water for 20 minutes. Dry potatoes and bowl off. Mix vegetable oil, paprika and melted butter together, dump over wedges. Dump potatoes on a tray. Bake for 20 minutes until crispy or soft at 450 degrees. Serve warm with catsup.

Oatmeal Crispies

Christy has made oodles of these cookies over the years.

3 cups quick-cooking oats

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup shortening

1 cup firmly packed brown sugar

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup nuts

In a medium bowl, whisk together the oats, flour, baking soda and salt; set aside.

In a large mixing bowl, cream the shortening, brown sugar and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Add eggs and vanilla; mixing well. Stir in oat/flour mixture until just combined. Do not over mix.

Divide the dough into three equal portions and roll into logs usingplastic wrap, approximately 1 1/2-inch in diameter. Chill for several hours or overnight. (Dough can be frozen and baked at a later date.)

Preheat oven to 350°F (175°C).

Cut logs into 1/4-inch thick slices. Bake on parchment-lined baking sheets about 2 inches apart until golden brown, 8 to 10 minutes. Transfer cookies to a wire rack to cool. Makes about 3 1/2 dozen cookies.

Muddy Buddies/Puppy Chow

Always a favorite at a Burwinkel party!

9 cups Chex cereal
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup (1 stick) margarine or butter
1/4 teaspoon vanilla
1 1/2 cups powdered sugar

Pour cereal into large bowl and set aside. Combine chocolate chips, peanut butter, and margarine in 1 quart microwave-safe bowl. Microwave on high 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Then pour cereal mixture into large Ziploc bag with powdered sugar. Seal securely. Shake until all pieces are well-coated. Spread on waxed paper to cool. Makes 9 cups.

Apple Crisp

Apple crisp was a staple at the Ramsey household. After one taste, you’ll want to make it again and again. Double the recipe for a 9 x 13 pan.

4 medium tart cooking apples, sliced (4 cups) or just use enough to fill the bottom of your pan.

¾ cup packed brown sugar

½ cup all-purpose flour

½ cup quick-cooking or old-fashioned oats

1/3 cup butter or margarine, softened

¾ teaspoon ground cinnamon

¾ teaspoon ground nutmeg (optional)

Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.

Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream.

Cherry Crisp- Substitute 1 can (21 oz) cherry pie filling for apples and use less sugar.

Peach Crisp: substitute 1 can (29 oz) sliced peaches for apples and use less sugar.

Puffy Apple Omelet

3 tablespoons all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs, separated
3 tablespoons milk
3 tablespoons sugar
1 tablespoon lemon juice

Topping:
1 large tart apple, thinly sliced
1 teaspoon sugar
1/4 teaspoon ground cinnamon

In a small bowl, combine flour, baking powder and salt; mix well. Add egg yolks and milk; mix well and set aside. In a small mixing bowl beat egg whites until foamy. Gradually add sugar, beating until stiff peaks form. Fold into yolk mixture; add lemon juice. Pour into a greased 1- 1/2 qt. shallow baking dish. Arrange apple slices on top. Combine sugar and cinnamon; sprinkle over all. Bake, uncovered at 375 for 18-20 minutes or until a knife inserted near the center comes out clean. Serve immediately.
Yields: 2 servings

Stromboli

1 lb. loaf freezer bread

Any combination of filling: 1/2 lb. cooked sausage, thin sliced salami, shredded mozzarella cheese, shredded cheddar cheese, pepperoni or shaved cooked ham

Desired amount of chopped onions, peppers, mushrooms,

1 tablespoon mustard

1 tablespoon oregano

Roll bread into a rectangle approximately 12"x24”. Layer ingredients, starting with cheeses first in the center of the dough about 4 to 5 inches wides. Fold one side of dough completely over ingredients then bring other side over it. Seal along side and seal ends. Pick up and gently flip over into a large cookie sheet. Spread mustard over entire loaf and sprinkle with oregano. This does not add much taste but looks nice. Bake for 20 to 30 minutes at 350 degrees.

Strawberry Slush

A modification to Aunt Rosie’s Party Slush

4 cup Puree Strawberries

2 (6oz) cans lemonade

2 c. strong tea (use 4 tea bags)

1 ½ cup sugar

7 cup water

2 cup Vodka

1 pkg. Strawberry Kool-Aid

Dissolve sugar in water. Bring to a boil. Let cool. Mix rest of ingredients with cool tea and cooled sugar

water. If strawberries are unsweetened add more sugar if you would like. Place in large container and

freeze. When you are ready to use, place 2/3 cup of the frozen slush in a glass. Fill the rest of the way

with 7-up. Stir.

Wormy Orange Punch

Every year at Halloween we watch a scary movie and drink this punch. It can be made without the worms and used for bridal or baby showers.

Ingredients:

1 gallon orange sherbet, softened

1 quarts pineapple juice, chilled

1 liter lemon-lime soda, chilled

Gummy worms

Directions:

Combine sherbet and pineapple juice in a punch bowl; stir well. Add soda; stir until sherbet is almost dissolved. Decorate bowl with gummy worms. Serve immediately. Yield: 20 (1 cup) servings.

Tiny Cherry Cheesecakes

Ingredients

1 cup all-purpose flour

1/3 cup sugar

1/4 cup baking cocoa

1/2 cup cold butter

2 tablespoons cold water

Filling:

2 packages (3 ounces each) cream cheese, softened

1/4 cup sugar

2 tablespoons milk

1 teaspoon Spice Island® Pure Vanilla Extract

1 egg, lightly beaten

1 can (21 ounces) cherry or strawberry pie filling

Directions

In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls. Place in greased miniature muffin cups; press dough onto the bottom and up the sides of each cup.

In a large bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup.

Bake at 325° for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Yield: 2 dozen.

Dump Cake

This is a super easy and fast cake to make. Plus, it tastes great too.

Ingredients:

20 ounces crushed pineapple, with juice

21 ounces cherry pie filling

1 package yellow cake mix, dry

1 1/2 sticks melted butter

Directions:

Spread Pineapple evenly in a 9x13 inch pan. Spread cherry pie filling over pineapple. Dump the cake mix over fruit and pour melted butter on top of it. Bake at 350 for 45 to 50 mins. Cake is ready when it looks golden brown. Best served hot with vanilla ice cream.