Katie's Pasta Salad

Dressing:
1 cup mayonnaise
1/2 cup sugar
2 TBSP apple cider vinegar

Salad:
1 package frozen peas,thawed
1 box tri-colored salad pasta, cooked according to directions and rinsed
1/2 purple onion, chopped
6 slices bacon, fried and crumbled
1 cup cheddar cheese, shredded

Mix dressing ingredients and set aside for a few minutes. In a large bowl, add salad ingredients. Top with dressing and mix well.

Jamie's Sausage Gravy

1-2 lbs. Sausage (Bob Evans is a good one)
4 shovels full of flour (the little shovel you use when making Oreo Dirt Dessert) (probably about a cup of flour, total)
Little less than a quart of milk.
Big hot skillet.

Just moosh up the sausage any which way to get it cooked.

If you want Brown gravy, Brown the sausage thoroughly in an open skillet.
If you like it white, cover the skillet and cook at a lower heat.

After all the pink is gone, add the flour and stir it up good.

Then sneak it into the mixer you just made the biscuit dough in (you did make biscuits, didn't you?), and mix it up thoroughly. If your spouse is watching, mix it up good in the skillet with a big tool.

Return this to skillet and add the milk. If you nuke the milk a little, you get done faster.

Stir gently until it sets up a bit, then add some salt and pepper to taste.
If its too thick, add some milk or water.
If its too thin, you will have to cook it awhile.
Enjoy.

Oatmeal Pancakes

1 1/2 cups oatmeal

2 cups milk

1 cup flour

1 T. sugar

1 T. salt

2 1/2 T baking powder

2 eggs

1/3 cup vegetable oil

Mix and grill

Vegetable Pizza

2 cups Bisquick with 1/2 cup water or tube of crescent rolls

1 package Ranch dressing

1-8 oz. package cream cheese

1/2 cup mayonnaise

Finely chopped raw vegetables such as broccoli, cauliflower, carrots, and celery

2 cups cheddar cheese

Mix the Bisquick and water together or open the package of crescent rolls. Pat into un-greased pizza pan. Make a half inch edge around the outside. Bake at 450 for 10 minutes or until brown. Let cool for 10 minutes.

Mix Ranch, cream cheese, and mayonnaise together and spread on cooled dough.

Top with vegetables and cheese. Refrigerate before serving. Makes 12 servings.

Peanut Butter Brownie Cups

1 package (21 1/2 oz) fudge brownie mix

15-18 miniature peanut butter cups

Mix brownie batter according to package directions. Fill paper-lined muffin cups two-thirds full. Remove wrappers from peanut butter cups; set one in each muffin cup and press down until batter meets the top edge of the candy. Bake 350 for 20-25 minutes. Makes 18 servings.

Strawberry Pizza

Crust:

1 1/2 cups all purpose flour

1 cup butter or margarine

1/4 cup brown sugar

1/2 cup chopped pecans

Filling:

1 package (8 oz) cream cheese

3/4 cup confectioners' sugar

1 container (8-oz) whipped topping

Topping:

1 package (3-oz) strawberry gelatin

1/2 cup sugar

Dash of salt

1 cup water

4 T. cornstrach

4 cups sliced strawberries

To make crust, mix all ingredients to form dough. Spread in pizza pan and bake at 400 for 15 minutes. For filling, mix cream cheese and confectioners' sugar; fold in whipped topping. Spread over cooled crust. To make topping, combine gelatin, sugar, salt and 1/2 cup water. Dissolve cornstarch in remaining water; stir in gelatin mixture. Cook over medium heat until thickened. Stir in strawberries to coat all slices; cool. Spread on top of filling. Chill pizza. Makes 12 servings.

Strawberry Shortcake

2/3 cup sugar

1/4 cup shortening

1 egg

1 t vanilla extract

1/4 t. salt

1 1/2 cups all purpose flour

2 t. baking powder

1/2 cup milk

whipped cream

1 1/2 quarts fresh strawberries, sliced

In a mixing bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9x9 inch baking pan. Bake at 350 for 20-25 minutes. Cool on wire rack. Serve with a proper amount of strawberries and whipped cream. Makes 9 servings.

Taco Dip

1 8-oz cream cheese

1 can bean dip

1 pkg. taco seasoning

2 c. shredded lettuce

2 tomatoes (chopped)

3 cups shredded cheese

1 bag tortilla chips

Combine cream cheese, bean dip, and 1/2 package taco seasoning. Spread in 13x9 inch Pyrex pan. Layer remaining ingredients on top. Serve with tortilla chips.

Sour Cream Pear Coffee Cake

Regina Minnick gave this recipe to the Dudleys.

Streusel:

2/3 cup packed light brown sugar

1/2 cup all purpose flour

1 t. ground cinnamon

4 T. margarine or butter, softened

2/3 cup walnuts, toasted or chopped

Cake:

2 1/2 cups all purpose flour

1 1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 1/4 cups sugar

6 T. margarine or butter, softened

2 large eggs

1 1/2 t. vanilla extract

1 1/3 cups sour cream

3 firm, but ripe Bosc pears (peeled, cored, and cut into 1-inch pieces)

Preheat oven to 350. Grease 13x9 inch metal baking pan; dust with flour.

Prepare streusel by mixing brown sugar, flour, and cinnamon with a fork in a medium bowl until well blended. With fingertips, work in margarine or butter until evenly distributed. Add walnuts and toss to mix; set aside.

Prepare cake by combining flour, baking powder, baking soda, and salt; set aside. In large bowl, with mixer at low speed, beat sugar with margarine or butter until blended, scraping bowl often with rubber spatula. Increase speed to high; beat until creamy, about 2 minutes, occasionally scraping bowl. Reduce speed to low; add eggs 1 at a time, beating well after each addition. Beat in vanilla. With mixer at low speed, alternately add flour mixture and sour cream, beginning and ending with flour mixture, until batter is smooth, occasionally scraping bowl. With rubber spatula, fold in pears.

Spoon batter into pan; spread evenly. Sprinkle top with streusel mixture. Bake coffee cake 40 to 45 minutes, until toothpick inserted in center comes out clean. Cool in pan on wire rack 1 hour to serve warm, or cool completely in pan to serve later. Makes 16 servings.

First Grade Sweeten Up Your Day Treats

Rachel and Brittney made this when the Dudleys lived next door to grandma and grandpa.

1. Gather the ingredients

- 1/2 cup chocolate chips

- 1/4 cup butterscotch chips

- 2 T. peanut butter

- 1/3 cup peanuts

- 1/4 cup vanilla

- 1 cup crisp Chinese noodles

2. In a large saucepan melt at low heat

- 1/2 cup chocolate chips

- 1/4 cup butterscotch chips

3. Stir in

- 2 T peanut butter

4. Remove from heat and stir in

- 1/3 cup peanuts

- 1/4 teaspoon vanilla

- 1 cup crisp Chinese noodles

5. Drop by teaspoonfuls onto wax paper. Makes 12 treats.

6. Chill for 30 minutes. Then sweeten up your day!

Kathy's Baked Beans

Most of this recipe comes from a newspaper clipping that explains that it "first appeared on Sept. 20, 1972. It's cheap, it's quick, and it's delish. It was created during the Depression years back in the hills and around the time of Prohibition." Kathy tweaked the recipe a little, then added to the bottom, "Put in a crock pot and don't worry."

3 28-oz can Bush baked beans

9 strips bacon

1 large onion (chopped)

3 T. brown sugar

6 T. vinegar

6 T. ketchup

1 lb. browned hamburger

Dice bacon and fry. When nearly done, add chopped onion.

After onion is slightly brown, pour off most of the grease. Place all ingredients in a crock pot. Makes 2o servings

Big Boy Appetizer

1 Boboli pizza crust

3/4 jar Frisch's tarter sauce

2 cup bag of Colby cheese

1 lb. crumbled, cooked hamburger

1 1/2 cup lettuce, shredded

3 T. Dill Pickle

Spread tarter sauce on crust then sprinkle with 1/2 c. shredded colby cheese. Add hamburger and then spread the lettuce. Cut up dill pickles and sprinkle over lettuce. Cover with remaining Colby cheese.

Bake 10 minutes at 350. Makes 8 servings.

Substitute ham and swiss cheese for hamburger and colby cheese to make Buddy Boy

Rigatoni

16-oz package rotini noodles (cooked)

2 24-oz jars spaghetti sauce

2 lbs. ground beef, browned

4 T. butter

4 T. all-purpose flour

4 T. grated Parmesan cheese

2 t. salt

1/2 t. garlic

1 1/2 cup milk

3 cups shredded cheddar cheese

Combine noodles, sauce, and ground beef; set aside. In a saucepan, over medium heat, melt butter; add flour, Parmesan cheese, salt, and garlic. Stir constantly over heat until smooth and bubbly. Add milk and one cup cheddar cheese; stir until throughly melted. Pour half of the noddle mixture into a crock pot and pour cheese mixture over top. Pour remaining noodle mixture into crock pot, top with remaining cheddar cheese. Makes 12 to 18 servings.

Sausage Potato Soup with Sage

The first time that I came home from Notre Dame, the house was clean, my family was just chillin' in the living room waiting up for me, and my mom had made this soup. It was a perfect welcome.

1 lb. lean pork sausage with sage

2 medium onions, chopped

5 cups peeled and thickly sliced potatoes

2 cups chicken stock or 1 15-oz can chicken broth

1 t. salt

1/4 t. celery seeds

1/4 t. cracked black peppercorns

2 1/2 cups milk

4 shakes red hot pepper sauce

3 T. chopped fresh parsley

1 T. minced fresh marjoram, or 1/2 t. dried

In stockpot, brown the sausage over medium heat until the juices are released, about 3 minutes. Add the onions and sauté the mixture until the onions are limp, about 8 minutes. Drain off the fat, then set the sausage aside in a bowl.

Add the potatoes, stock, salt, celery seeds, and pepper to the pot. Bring to a boil, then cover and simmer for 20 minutes or until the potatoes are tender. Slightly mash the potatoes, leaving some in chunks for good texture. Add the reserved sausage, the milk, hot pepper sauce, parsley, and marjoram. Bring to a simmer over medium-low heat, about 10 minutes. Ladle into bowls and serve immediately.

Buffalo Chicken Dip

2 (8 oz) cream cheese

1 (16 oz) bottle Ranch dressing

4 cooked chicken breasts

1 (12 oz) bottle Frank's Red Hot sauce

1 (8-oz) bag sharp cheddar cheese

1 bag tortilla chips

Mix cream cheese and Ranch; place in bottom of 9x13 inch pan. Shred chicken breasts and mix with Hot sauce and 1/2 of the bag of cheese. Place on top of cream cheese and Ranch mixture. Top with remaining cheese and bake at 350 for 20 minutes. Serve with tortilla chips.

Easy Breakfast Pizza

10-oz can refrigerated pizza crust

8 eggs

1/4 cup half-and-half or milk

1/8 t. salt

1/8 t. pepper

2 T. butter or margarine

8-ounce container chive, vegetable, or regular cream cheese

8 slices crisply cooked bacon

Preheat oven to 425. Unroll dough and place in greased 12 inch pizza pan. Bake for 6-7 minutes or until crust begins to brown.

Combine eggs, half & half, salt, and pepper; beat well. In large skillet, melt butter over medium heat. Add egg mixture; cook and stir until thoroughly cooked, but still moist. Remove from heat.

Spoon cooked egg mixture over partially baked crust. Drop cream cheese by teaspoonfuls over eggs. Arrange bacon in spoke fashion on top of pizza. Bake at 425 for 8-12 minutes. Garnish with onions. Makes 8 servings.

Buckeye Balls

Classic Christmas in Ohio

1 stick butter

1 lb box confectioner's sugar

1 1/2 cup smooth peanut butter plus 1 tablespoon

1 t. vanilla

1 (20 oz) pkg. chocolate pieces

1 bar parawax

Mix butter, sugar, peanut butter and vanilla. Make into balls the size of buckeyes. Chill. Melt chocolate with parawax. Insert toothpick into balls and dip into chocolate leaving small area at top to plain to represent buckeyes. Cool.

Cowboy Brownies

1 cup brown sugar

1 cup sugar

1 cup margarine

2 eggs

1 teaspoon vanilla

2 cups flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 (6 ounce) package chocolate chips

2 cups oatmeal

Preheat oven to 375. Combine brown sugar, sugar, and margarine. Add eggs and vanilla; beat well. Sift together flour, baking powder, baking soda and salt; add to sugar mixture. Add chocolate chips and oatmeal. Spread batter evenly in greased 13x9 inch pan. Reduce temperature to 350. Bake for 30 to 40 minutes. Test with toothpick for doneness. Makes 20 servings.

Cheesy Potatoes

This recipe was originally from Susan Gabbard. She would make these potatoes for summer holiday parties and they tasted great after swimming all afternoon.

Kathy made these for Katrina's graduation party, and convinced that there wouldn't be enough, she had Rachel and Tiffany cut up 10 lbs of potatoes. There was enough for the party...and enough thrown in the freezer to last for weeks afterwards!

10-12 potatoes

1 lb. Velveeta cheese

2 cups Miracle Whip

1 lb. fried bacon crumbled

1 small onion

salt and pepper to taste

Leaving the skin on, boil the potatoes until soft. Cut the potatoes into 3/4 inch cubes, dice the onion, and cube the Velteeta cheese.

Mix everything together in either a crock pot or a baking pan. Put in crock pot or bake at 350 for 40 minutes. Makes 12 servings.

Oreo Ice Cream Freeze

Quite possibly Alicia's favorite birthday cake! A welcome cool treat for her July birthday.

28 oreos
1/4 cup butter, melted
1/2 gallon ice cream
1 cup sugar
1 cup evaporated milk
1 t vanilla
4 squares semi-sweet chocolate
6 T. butter
1 large container cool whip

Mix oreos and butter. Spread this mixture on an ungreased 13 x 9 inch pan. Freeze for 2 hours. Soften ice cream in ambient air for 40 minutes. Spread the ice cream over the frozen oreo crust. Refreeze for at least 30 minutes.

Boil all remaining ingredients except cool whip. Allow to cool for one minute, then pour over ice cream layer of cake. Freeze for at least one hour.

Coat boiled surface with cool whip and serve. Makes 20 servings.

Sand Art Brownies

Debbie gave jars of these brownies out as gifts one year, and since they have become a staple in the Dudley house!

1 cup plus 2 Tb all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/3 cup baking cocoa

2/3 cup packed brown sugar

1/2 cup semisweet chocolate chips

1/2 cup holiday milk chocolate M&Ms

To prepare jar of layered mix:

In small bowl, combine the flour, salt, and baking powder. In a 1-quart glass container, layer the flour mixture, cocoa, sugar, brown sugar, chocolate chips, and M&Ms, packing well between each layer.

Cover; store in cool dry place for up to six months.

To prepare brownies:

In a large mixing bowl, beat the eggs, oil, and vanilla. Add brownie mix and mix well. Pour into a greased 8-inch square baking dish. Bake at 350 for 26-28 minutes or until center is set. Cool on wire rack. Makes 16 servings.