Garlic Bread Balls

Heather Burleson 425 degrees

1 can Buttermilk biscuits (not the flaky kind)

1 Stick melted butter
1 Tbsp Parsley
1 tsp garlic powder
1 tsp garlic salt
1 Tbsp shredded Parmesan cheese

Mix melted butter, parsley, garlic powder, garlic salt, and Parmesan cheese together in a
bowl. Cut each biscuit in half and roll into a ball, dip and roll around in the butter mixture
until it is totally covered. Place each ball into an iron skillet. Bake at 425 degrees for
approx. 20 minutes or until the biscuits are golden brown. Enjoy these with spaghetti or
anything else you would normally enjoy garlic bread with.
 Brown Sugar bacon wrapped smokies
Teresa Crabtree 350 degrees

1.5 pkgs little smokies/cocktail sausages

1 pkg thick cut bacon
1 cup brown sugar
Toothpicks

1. Open little smokies and drain

2. Cut bacon slices into fourths or fifths
3. Wrap bacon around smokie and stick toothpick through to hold
4. Sprinkle the brown sugar over the top of all the bacon wrapped smokies
5. Preheat oven to 350 degrees
6. Bake for 30 minutes, drain off any juice back an additional 15 minutes
7. Cool and serve
 Corn Dip
Shirley Dalby

1 cup mayo
1 cup sour cream
2 cans drained whole kernel corn (you can also use Mexican style corn)
2 cups finely grated cheddar
Jalapeño to taste diced finely

Mix and serve cold with Fritos (must be Fritos)

 Mini 7 layer dip
Jaidymar Smith 8

1 (16 oz) can refried beans

1 (1 0z) package of taco seasoning
1 cup guacamole or make homemade guacamole
1 (8 oz) container sour cream
1 cup chunky salsa or pico de gallo
1 cup shredded cheddar or Mexican blend cheese
2 roma tomatoes diced
1/2 bunch of green onions
1 (2.25 oz) can of sliced olives drained
8 (9 oz) plastic cups
Tortilla chips

1. In a small bowl mix taco seasoning with refried beans. Some people prefer
to mix their taco seasoning with the sour cream layer but I wanted a bright
white layer so I did it with the beans
2. Here is how the layers are assembled:
3. Layer 1: beans and taco seasoning 2: sour cream 3:guacamole 4: salsa or
pico de gallo 5: cheese 6: tomatoes 7: green onions and olives
4. In each plastic cup layer about 2 tablespoons of each layer and then top it
with the tomatoes and green onions and olives ( if making ahead of time wait
to add these toppings until shortly before serving.
5. Garnish with one tortilla chip. Store in the refrigerator until serving and serve
with chips.
 Grape salad
Stephanie Auton

2-4 lbs seedless grapes-wash and dry thoroughly

8 oz cream cheese
8 oz sour cream
1.5 cup granulated sugar
1 tsp vanilla
1 cup pecans chopped
1/2 cup brown sugar

Mix cream cheese, sour cream, sugar, and vanilla until creamy. Gently add
in grapes to the mix.

Pour into a 9x13 pan

Mix together pecans and brown sugar to top the dish

Serve chilled
 Pear salad
Kathy Stuart

1 Bosc pear cut into small bite size pieces

Small container Gorgonzola cheese
1 package spring greens
1 head butter lettuce
1 pound pecans
Maple syrup

Dressing:
1/4 cup rice wine vinegar
1/4 cup olive oil
1-3 teaspoons sweet mustard
Salt and pepper to taste.
(Mix it all together)

To make pecans: place pecans and syrup (enough to coat pecans, about 1/2 cup)
in a sauce pan.
Bring to boil.
Pour on to a foil covered cookie sheet
Broil for about 5 minutes
Cool nuts in the refrigerator
Chop into pieces

To make the salad, toss all ingredients together

 PMS Pasta Salad
Kat Luckenbach

12-24 oz of pasta of choice

Broccoli
Cherry tomatoes
Shrimp
Cold Italian dressing (1 large bottle or 2 small)

Prepare pasta of choice, cook al dente and drain immediately, rinsing in cold water
to stop cooking process. Chill in refrigerator.
Thoroughly wash and drain shrimp, tomatoes and broccoli. Cut broccoli into bite
sized chunks (not too small). Steam broccoli in shallow boiling water, season to
taste (I use Himalayan pink salt, garlic and black pepper blend. Again this is to your
taste/choice. Stirring until broccoli turns bright green (this happens quickly do not
overcook!)
Tip (save your broccoli steps for dog treats!)
Drain steamed broccoli and let it cool. Add to the chilling pasta and drained shrimp
and tomatoes.
Pour cold Italian dressing (reserving about a cup for the next day) over all
ingredients and toss. I added larger shrimp for a decorative touch. Serve with
Parmesan cheese.
 Baked Chicken Breast
Catherine Daniels (Aunt Sara Jenkins) 4 350

4 whole chicken breasts

Garlic salt to taste
4 Tbsp melted butter
1 Tbsp paprika
1 Tbsp lemon juice
1 small can mushrooms (stems and pieces)
1/2 tsp. Worcestershire sauce
3/4 cup sherry wine cooking sherry from the grocery store
1/4 cup slivered almonds

Split chicken breasts in half and salt both sides with garlic salt. Dip in melted butter to
which paprika has been added. Place in shallow baking dish with skin side up. Bake for 30
minutes at 350 degrees. Mix remaining ingredients wand spoon over the chicken breasts.
Sprinkle with slivered almonds and continue baking for 30 minutes
Can serve as they are or add over a bed of rice.
Bake in an uncovered dish.
 Turkey and Potato Tacos
Tellisha Silva

Leftover turkey (white and dark meat)

Leftover mashed potatoes (no gravy)
Chicken broth
Tortillas (corn or flour)
Lettuce/cabbage shredded
Tomatoes sliced
Shredded cheese
Sour cream

1. In a large skilled combine turkey and mashed potatoes. It’s okay if there is more of one
or the other. Add about 1/2 cup chicken broth, just enough to make it moist BUT not too
much that its soupy to turkey and potatoes mixture.
Simmer on medium until hot.
2. Warm up tortillas
3. Once turkey and potato mixture is hot, scoop on to the tortilla
4. Dress it with remaining ingredients: lettuce/cabbage, tomatoes, cheese and sour cream.

Side note: this can be made with chicken also

Side note: I like to get corn chips and eat with them as well
 Croc pot chicken and dumplings
Danielle Gibson 4-6

1 chicken breast
(2) 22 oz cans of cream of chicken soup
1 14 oz can of chicken stock
1 8 ct can of buttermilk biscuits

Put chicken breast, cream of chicken, and chicken stock into a crock pot. Cook on high
for 4 hours. Remove whole chicken breast from crock pot and chop/shred. Place back
in crock pot. Cut each biscuit into 8 pieces. Roll each piece into a loose ball and place
into crock pot. Cook on high for additional 45 minutes after biscuits are added in.

Serve and let stand for 1-3 minutes before eating

 Mexican Bunuelos
Mari Cruz

3 cups all purpose flour

1 teaspoon baking powder
1 teaspoon salt
1 cup plus 1 tablespoon granulated sugar divided
1/2 cup vegetable shortening
1 cup cold water
2 teaspoons ground cinnamon
Canola oil

Process flour, baking powder, salt and 1 tablespoon of the sugar in a food processor until
combined. Add shortening, and pulse until combined and mixture looks like wet sand about 10-15
minutes. With processor running, gradually add water through the food chute until dough is
thoroughly combined and smooth.
Remove dough to a floured surface and knead until dough is smooth and elastic, about one minute.
Cover and let rest 30 minutes. Combine cinnamon and remaining cup of sugar in a small bow and
set aside. Shape dough into 24 (1.5 inch) balls, cover dough balls until ready to use. On a very
lightly floured surface sprinkle 1 dough ball with flour, and rolling a very thin 5 inch round.
Pour oil into a large skillet (preferably cast iron) to a depth of about 1 inch, over medium to high
heat fry your bunuelo until golden brown and crispy 2-3 minutes per side. Remover bunuelos to
paper towel lined baking sheet. Sprinkle both sides with cinnamon sugar. Store in an airtight
container.
 Sloppy Joe pizza
Summer Farris 450

3/4-1 lb ground beef

1 can (10 3/4 oz) campbells condensed tomato soup
1 Italian bread shell (we like bobbling brand pizza crust, but any should do)
1.5-2 cups of shredded cheddar or cheese of your choice
1/8 teaspoon of salt

In a medium skillet over medium high heat, cook beef until browned. Pour off fat.

Add soup and salt. Stir and heat through. Spread mixture to fill the pizza crust shell to
witching 1/4 inch of edge. Top with desired shredded cheese. Bake at 450 degrees for 12
minutes or until cheese is melted. Cut into pizza slices. Enjoy
 Meatloaf Muffins
Summer Farris 375

1 lb ground beef
1 box of stove top stuffing (savory herb)
1 cup water
1 teaspoon garlic powder

Mix all the listed ingredients together in a large mixing bowl.

Roll into balls and place them into a greased 12 cupcake pan.
Make a little hole on the top of each “muffin”. We press down with a measuring
spoon to make a little “crater”. Fill crater hole with bbq sauce of your choice.
Bake in oven at 375 degrees for 20-25 minutes, then sprinkle with shredded
cheddar cheese. Enjoy!
 Hibachi Style sausage and peppers
Heather Burleson

2 packages of your favorite sausage sliced (we like kielbasa or smoked)

1 package of frozen diced hash browns
2 bell peppers sliced
2 onions sliced
Salt and pepper to taste (you can add other seasonings you love as well)
Olive oil for cooking

We do this on our flat top grill but you could always do this in a pan on the stove top or in
a sheet pan in the oven, super versatile!
Preheat your flat top and add a good amount of olive oil and then dump all the
ingredients and stir constantly until everything is heated through and the vegetables are
tender to your liking. Remover from grill and enjoy!
 Creamy Chicken Noodle Soup
Lianne Voyles

4 chicken breasts
2 celery stalks chopped
1 onion chopped
2.5 quarts water
20 oz chicken broth
1 5oz bag of egg noodles or make your own
2 carrots peeled and grated
1 tbsp salt
1/2 cup butter
6 tbsp flour
1.5 cups milk

Place chicken, celery, onions, water in pan and bring to boil, reduce heat, cover and
simmer one hour. Remove from heat set chicken aside and strain broth. Return to
pot. Remove skin and bones. Cut meat into bite size pieces, set aside. Pour chicken
broth in and bring to a boil. Add noodles, carrots, and salt. Bring to boil for 10
minutes.

Cream sauce:
In a small saucepan melt butter and blend in flour gradually. Add milt stirring
constantly until mixture has thickened. Add hot cream sauce to soup. Whisking
constantly until well blended. Add chicken and stir until soup is slightly thickened
and heated through.
 Chicken and wild rice
Pam Collins 6 350

2 cups cooked chopped chicken

1 can French style green beans (drained)
1 can celery soup
1 cup chopped green onions
1 cup mayonnaise
1 can sliced water chestnuts
1 medium jar pimento chopped
1 box uncle bens wild rice (cooked not instant)

Mix all ingredients together (except pimento) once all ingredients are mixed then add
pimento

Bake covered at 350 degrees for 35-45 minutes

Double recipe to serve more people

Also I use 3/4 of the soup and about 3/4 cup of mayonnaise
 Polish Pierogis
Brianna Zdyb

Filling: Dough: Toppings:

5 yellow potatoes 3 cups whole purpose flour 1 onion
8 oz farmers cheese 1/2 cup milk 2% 3 slabs of bacon
1 tbsp blue cheese 1/2 to 3/4 cup warm water 1/2 cup sour cream
2 tbsp cheddar cheese 1 tbsp butter 2 tbsp oil
1 onion sweet chopped Kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp oil
Kosher salt

Filling:
Place potatoes in a large pot and cover with water bring to boil and then simmer until fork
tender (15 min). Drain the water and mash the potatoes. Place the potatoes in a mixing
bowl and chill in the refrigerator until cold.
In a small skillet over medium heat warm the oil and sauté the onions until tender. Let
them cool for a few min and then add the cooked onions to the bowl of mashed potatoes.
Place the sauerkraut in a strainer and rinse very well under running water, for at least 3
min. Drain throughly and add the sauerkraut to the bowl with the potatoes. Add the
cheese and stir to combine. Store in the refrigerator until ready to make pierogies.

Dough:
Place the flour and salt in a large bowl and stir to combine. Make a small well with your
hand and crack the egg into it. Stir to combine and then gradually add the hot water,
mixing with your hands until the dough is very sticky and well combined. If it becomes too
sticky and wet, add just a tablespoon or so more of flour. Chill the dough in the
refrigerator for at least an hour
Cooking:
Bring a pot of water to a boil. Sprinkle a large board with flour. Transfer the dough to
the floured surface and flip it over a few times to coat with flour. Gently knead the
dough just a few times with your hands, adding a sprinkling of flour as needed.
To shape pierogies: divide the dough into four sections and roll out one of the
sections very thin, to about 1/8 inch thickness. Cut into circles and place 1
tablespoon of the potato filling on one side. Fold over the circle and pinch around
the dough. Place the prepared pierogies in a single layer onto a waiting plate. Don’t
stack them or the dough will stick.
To boil pierogies: Drop the waiting pierogies into the water a few at a time. Use a
spoon or spatula to gently nudge them off the bottom of the pot if they stick. When
they float to the surface of the water, lift them out carefully with a slotted spoon.
Place them on a puttered plate and drizzle a small amount of melted butter on top
of them to prevent sticking together. Let the boiled pierogies cool for a few minutes
before frying them
 Crockpot Chicken Dressing
Bridget Owens

1 can cream of celery soup

1 can cream of chicken soup
1 can cream of onion soup
1 can chicken broth
5 cups broth from where chicken
was boiled
Salt, pepper, sage to tase

1. Make a large pan of cornbread with 5 eggs and an onion diced

2. Cook and crumble into a large bowl
3. Boil small chicken(I use chicken breast and add 2 chicken
bouillon cubes to water) add one stick of butter salt and pepper
4. When chicken is done, cool and shred
5. Put all ingredients together in crockpot on high for 3 hours
(DO NOT OPEN LID)
 Grandma ‘Nitas’ Potato Casserole
Melanie Lockhart 350

6-9 potatoes
1/4 cup butter
1 (10.5oz) can cream of chicken soup
Potato chips
1 pt sour cream
1/2 cup chopped green onions
1.5 cup shredded cheddar cheese

Cook potatoes with crackers on. Peel and dice. Heat 1/4 cup butter with chicken soup.
Blend sour cream, onion, and grated cheese into soup mixture. Top with crumbled
potato chips. Bake at 350 degrees about 45 minutes.
 Mimis Purple Stuff
Catherine Daniels

2 pks grape jello

2 cups boiling water
1 can crushed pineapple
1 (16 oz) blueberry pie filling
1 (8 oz) pkg cream cheese
1/2 pint sour cream
1/2 cup confectioners sugar
1 tsp vanilla
1/2 cup nuts on top

Make grape jello, pineapple and blueberry pie filling. Let set and chill.
Cover with cream cheese mixture.
Chill overnight and top with nuts.
 Pineapple Casserole
Brittany Harper 350

2 (20 oz) cans crushed pineapple in juice, drained (reserve 6 tbsp juice)
1 1/3 cups sugar
5 tbsp flour
1 cup shredded cheddar cheese
1/4 cup butter, melted
1 sleeve ritz crackers, crushed

Preheat oven to 350 degrees. In a medium size bowl, combine sugar, flour, and reserved
pineapple juice. Add pineapple and toss well to combine. Spoon pineapple mixture into
casserole dish and top with shredded cheese.
Combine crushed ritz crackers and melted butter. Spread ritz cracker topping evenly on
top of pineapple mixture. (Sometimes my grandma would use bread torn into little
pieces in place of the crackers and that was my favorite)
Bake at 350 degrees F for 30 minutes, or until bubbly
 Sweet Potato Casserole
Heather Burleson 350

For the sweet potatoes: For the topping:

3 cups mashed sweet potatoes 1 cup brown sugar
1 cup brown sugar 2/3 cup flour
2 eggs slightly beaten 2/3 cup butter
1 tsp vanilla 1 cup chopped pecans
1/2 cup milk
1/2 cup butter melted

In a medium bowl, combine the first 6 ingredients. Transfer the mixture into a buttered 1.5
or 2 qt casserole dish. Mix remaining ingredients in a small bowl. Sprinkle mixture on top
of potato mixture.
Bake at 350 for 30-40 minutes and enjoy!
 Cornbread Pudding
Amy Schmidhamer 350

2 eggs
1 cup sour cream
1 can (15-1/4 oz) whole kernel corn, drained
1 can (14-3/4 oz) cream style corn
1/2 cup butter melted
1 pkg (1-1/2 oz) jiffy muffin mix

In a large bowl, combine first five ingredients. Stir in cornbread mix just until blended.
Pour into a greased 3 qt (or 13x9) baking dish.
Bake, uncovered, at 350 degrees for 40-45 minutes or until a knife inserted in center
comes out clean
 Nanaw Dixie’s Cornbread Dressing
Cathy Mills 350

Cornbread mix (bake according to package directions)

Celery-1 bunch
Green onions-2/3 bunches
Chicken broth3-4 32 oz cartons
4-6 eggs
Poultry seasoning
Salt
Pepper

Bake your favorite cornbread a couple days before needed (I use 4 pkgs of Martha whites white
cornbread mix in a cake pan) After cooled, crumble in a large bowl and leave on kitchen counter
covered with a dish towel-stir periodically during the day to dry out or you can put in the oven to
dry out. If you live in a warm climate, I would suggest the oven for drying so you don’t end up
with sour cornbread.
Cut celery and green onions finely. (Use amount according to your taste. I use about 1 1/2 cups
celery and 3 bunches of green onions) Sauté in butter a few minutes to soften.
Whisk 4-6 eggs in a separate bowl.
Mix cornbread crumbles, celery/onion mixture, and eggs to roasting pan. Add chicken broth
(about 2-3 cartons) add poultry seasoning, salt, and pepper to taste. The mixture should be
watery like gravy. Bake at 350 degrees for about an hour or so until it looks done. Stir about
every 20-30 minutes. You can add more broth if its too dry as it cooks. You can also add more
broth when you heat it up to make moist. Serve with canned jellied cranberries.
 Ms. Bender’s Batter Bread from Elementary School
Cathy Mills 375

1/4 c sugar
1 1/2 c warm water
3 1/2 c flour
1 tsp salt
1 packet quick rise yeast
1 egg at room temp
1 c rolled oats (Quaker oats)
1 stick melted butter

Butter a 9x13 standard cake pan

Dissolve yeast packet in 1/4 cup warm water (let set a few minutes until foamy)
In a separate bowl, whisk one egg, add 1/4 cup sugar and yeast mixture. Let stand for
about 5-10 minutes
In a large crock/glass/plastic bowl, add 3 1/2 cups flour, 1 cup warm water, 1 teaspoon
salt, 1/2 cup rolled oats, and the yeast mixture. Spread into buttered cake pan, brush with
melted butter, sprinkle with rolled oats.
Set aside in a warm place covered with a dish towel to rise about and hour or until almost
doubled in size. Bake at 375 degrees for 30 minutes or until done. Brush top with butter
and enjoy!
 Mamie’s vegetable casserole
Lisa Howry 350

2 (10 oz) pks frozen mixed vegetables

1 cup celery, chopped
1 cup onion, chopped
3/4 cup mayonnaise
1 can sliced water chestnuts, drained
1 cup shredded cheese
1 sleeve or more ritz crackers, crushed
1/2 cup butter, melted

Cook vegetables, onion, celery, salt and pepper in water until tender. Drain well
Add cheese, mayonnaise, and water chestnuts.
Top with crushed crackers mixed in melted butter.
Bake at 350 degrees for 20-25 minutes until hot and bubbly.
 Polvorones(cookie from Puerto Rico)
Jaidymar Smith 350

2 1/4 cups of all purpose flour

1/2 cup of sugar
1/2 cup shortening
1/2 cup butter
1 teaspoon of almond or vanilla extract
Sprinkles or guava

Preheat oven to 350 degrees

Mix together softened butter, shortening, extract and sugar
Mix until its creamy
Add flour slowly
You will have a firm but crumbly looking dough
With a scooper (or your hands) form a ball approximately 1 inch
Place parchment paper on cookie sheet and place balls of cookies with 1” space
between each cookie
Push gently in the middle and sprinkle the sprinkles or place a small piece of guava
Bake for 20-25 minutes or until it has a golden color
 Lemon Cream cheese brownies
Lenisa Cooper 350

3/4 cup all purpose flour Icing:

3/4 cup sugar 2-3 tablespoons lemon juice
1 stick softened butter salted 1 cup powdered sugar
3/4 cup cream cheese, softened Yellow sprinkles(optional)
2 eggs
3 tablespoons lemon juice
3-4 drops yellow food coloring

1. Preheat oven to 350 degrees

2. Line a 8x8 baking pan with parchment paper and spray the sides with non stick cooking
spray
3. Mix together your sugar and flour
4. Add in your butter and cream cheese
5. Now add in your eggs, lemon juice, and yellow food coloring and mix
6. Pour your batter into your pan
7. Cook for 20 minutes
8. Let cool for 30 minutes
9. While your brownies are cooling mix together your powdered sugar and lemon juice
10 pour lever your brownies and spread evenly with a spatula
11. Sprinkle with some lemon
 Cranberry, pistachio and white chocolate biscotti
Abi 350

1/3 cup salted pistachios

3/4 cup sugar
1 egg
1/2 tsp vanilla extract
1 cup flour
1/2 tsp baking soda
3/4 cup white chocolate chips
1/4 cup cranberries
1 egg white
1 tsp water

Heat oven to 350 degrees. Line a cookie sheet with a silicon mat or parchment paper.
In a mixing bowl, beat together the sugar, egg, and vanilla extract. Slowly stir in the flour
and baking soda. Stir in nuts, cranberries and chocolate chips. Turn the dough out onto
the prepared cookie sheet shape it into a log, about 2 inches wide and 1 1/2 inches tall
(the dough will be very dry and crumbly but will come together as you work it)
In a small dish, mix together egg white and water. Brush onto the biscotti log. Bake 25
minutes. Remove from oven and let cool 15 minutes.
Reduce oven temperature to 200 degrees. Transfer biscotti to a cutting board. Use a
serrated knife to cut into 16 logs, each about the width of your finger. Arrange on cookie
sheet. Bake 10 minutes on each side or until crisp.
Cool completely and store in an airtight container.
 Mom’s Swedish ginger cookie recipe
Chris Poniatowski 375

1 cup butter
1 1/2 cups sugar
1 1/2 tablespoon grated orange peel
2 tablespoons dark corn syrup
1 tablespoon water
3 1/4 cups flour
2 teaspoon soda
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
Colored sugar crystals

Cream butter and sugar.

Add orange peel, corn syrup, and water: mix
Sift together flour, soda, cinnamon, ginger, and cloves. Stir into creamed mixture
chill.
(I usually chill overnight)
Roll out and cut out shapes with a cookie cutter, sprinkle with sugar crystals and
bake at 375 for 8-10 minutes
 Grandma Wied’s carrot cake and frosting
Cathy Mills 350

Frosting:
2 c flour 1 c chopped nuts
2 c sugar 1 box confectionery sugar
4 eggs 1 (8oz) cream cheese softened
1 c walnuts chopped (optional) 1 stick butter softened
3 c finely shredded carrots 1 t vanilla
1 t vanilla
3/4 c corn oil
2 t baking soda
2 t cinnamon
1/2 t salt
1 t baking powder
1 can small crushed pineapple drained

Cake:
Mix all dry ingredients together, then add oil,eggs,vanilla, pineapple, shredded carrots and
nuts. Blend well. Bake in floured cake pan at 350 degrees for 40 minutes or until done.

Frosting:
Use electric mixer- beat the cream cheese until smooth and butter. Add all other
ingredients. You can add a little milk if needed to get the desired consistency of frosting
 No Bake coconut pecan praline cookies
Amber Masterson 20

2 1/2 cups granulated sugar

1/2 cup evaporated milk
1/2 cup corn syrup (light)
1 stick salted butter
1 tsp vanilla extract
2 1/2 cups chopped pecans
2 cups sweetened shredded coconut

In a medium sized bowl combine coconut and pecans. Set aside. In a heavy saucepan over
medium high heat, stir sugar, evaporated milk, corn syrup and butter. Cook and stir until
mixture comes to a full rolling boil. Let boil and stir for 3 minutes.
Remove pan from heat and stir in vanilla and coconut pecan mixture. Stir off the hear for
about 4 minutes until mixture starts to cool and thicken.
Drop by large spoonfuls on wax paper. Let harden completely (about 1 1/2 hours) before
serving.
 Is it cookie or candy?
Karen Gordon 350

1 cup butter, softened

1 cup brown sugar
1 egg
1 tsp vanilla
2 cups flour
1 pkg (7oz) chocolate chips
1 oz unsweetened baking chocolate
1/2 cup finely chopped nuts

Combine butter, sugar,& egg in mixing bowl. Cream together with electric mixer at high
speed until fluffy. Stir in vanilla and flour. Spread out to 1/4 inch thickness on ungreased
cookie sheet. Bake at 350 degrees for approximately 18 minutes (lightly browned)
Meanwhile, melt chocolate chips and baking chocolate together. When melted, spread
on baked cookie sheet. While hot, sprinkle with nuts. Cut into squares before chocolate
hardens.
 Elephant ear cheesecake
Carol Gillaspy 350

2 cans crescent rolls

2 (8oz) pkgs cream cheese
1 cup sugar
1/2 tsp almond extract
1/2 tsp vanilla
1/2 cup cinnamon mixed with sugar

Use mixer to blend and smooth both packages of cream cheese. Blend in 1 cup sugar,
vanilla and almond extracts
In a lightly greased 13x9 pan, roll out 1 can of crescent rolls until the bottom of the pan
is completely covered. Pour cream cheese mixture over crescent rolls and smooth out.
Then spread out second can of crescent rolls on top of cream cheese mixture, spreading
out until covered. Sprinkle 1/2 cup of cinnamon sugar mixture over top of second layer of
crescent rolls. Bake at 350 degrees for 20 minutes, then allow 20 minutes to cool before
serving.
 Cream Cheese Brownie Pie
Amy Schmidhamer

Crust: Brownie Layer:

1 premade pie crust 1 box brownie mix(15.8 oz)
1/4 cup vegetable oil
Cream Cheese layer: 1 tbs water
1 pkg (8oz) cream cheese softened 2 eggs
3 tbs sugar 1/2 cup chopped walnuts or pecans
1 tsp vanilla
1 egg Topping:
3 tbs hot fudge topping

1. In a medium bow, beat cream cheese layer ingredients with electric mixer on medium
speed until smooth, set aside.
2. In a large bowl, place brownie mix, oil, water and eggs; beat 50 strokes with a spoon.
3. Spread 1/2 cup brownie mix in bottom of crust lined pie plate. Spoon and carefully
spread cream cheese mixture over brownie layer. Top with small spoonfuls of remaining
brownie mixture; spread evenly. Sprinkle with nuts. Cover crust edges with strips of
aluminum foil, remove foil during last 15 minutes of baking time.
4. Bake 40-50 minutes or until center is puffed and crust is golden brown. Pie may have
cracks on surface.
5. Top with fudge sauce. Cover and refrigerate any leftovers
 Jennifer Harvey’s Pie Crust
Jennifer Harvey 350

1 Cup of Soft Butter (two sticks of butter)

2 Cups Sifted Flour
6oz Cream Cheese at room temp
1 TBS Vanilla
1 TBS of Cinnamon
1 TBS of Brown Sugar

In a mixing bowl, pour in all ingredients and mix with a mixer until well blended. Take
batter out of bowl and mix by hand until batter is smooth. Then place in pie dish. Mold to
shape of the pie dish. Add filling of choice. Bake on 350 degrees for 35 minutes or until
golden brown.
 Pecan Pie filling (only filling)
Jennifer Harvey

2 Eggs
1/4 TSP salt
1 1/2 Cups Brown Sugar
2 TBS Melted Butter
1/2 TSP Vanilla
1 Cup Chopped Pecans

Beat eggs slightly, gradually beat in brown sugar, butter, salt, and Vanilla. Put a few
pecans in the bottom of the pie crust lined pie dish. Spoon mixture into the pie pan.
Sprinkle the top with pecans (or these can be mixed into the filling before pouring it into the
crust). Bake according to the pie crust instructions.
 Hedgehog Slice
Kathleen O’Brien

Hedgehog is a slice(bar) that is

a firm favourite in most
Ingredients for base: Australian homes, and a great
afternoon tea treat to have with
2 packets of Marie biscuits your cuppa! We use a
160 grams of sugar biscuit(cookie) called Marie.
20-30 grams of cocoa Mum tells me that packets of
Maria biscuits can be found at
2 eggs, beaten The Dollar Tree and Aldi. Oh,
Dash of vanilla you'll need to convert to imperial
measurements!
Icing:
You can either make a chocolate frosting, or I usually top with melted chocolate and 100's
and 1000's

1 Line a slice(bar) pan(about a 9"x9") with greaseproof paper.

2 Break up biscuits. You don't want a fine crumb. Leave some small chunky bits. Set
aside in a large mixing bowl.
3 In a saucepan melt butter and sugar, stirring until sugar has dissolved and mixture is
smooth.
4 Stir in cocoa and vanilla. Leave to cool slightly.
5 Once mixture has cooled a bit, the beaten eggs need to be stirred through thoroughly.
(The batter needs to be cool enough that the eggs don't curdle and solidify when
added.) Heat gently for a minute or two to cook egg.
6 Add chocolate batter to broken biscuits and mix well.
7 Press firmly into slice pan and let set.
8 Ice with your choice of topping and enjoy with a cup of tea or coffee
 Pumpkin Cake
Mary Park 350

Topping:
1 box yellow cake mix (reserve 1 cup) 1/4 cup butter
1/2 cup soft butter 1/2 cup sugar
1 egg 1/2 tsp cinnamon
1 cup nuts
1 large can pumpkin pie mix
2 beaten eggs
2/3 cup evaporated milk

Mix the first three ingredients: cake mix, 1/2 cup butter, and 1 egg and press into a 9x13
greased pan
Mix the pumpkin pie mix, 2 beaten eggs and 2/3 cup evaporated milk and pour over crust.
Mix the reserved cup of cake mix with 1/4 cup soft butter, 1/2 cup sugar, 1/2 tsp
cinnamon and sprinkle over filling. Spread nuts over crumbs.
Bake at 350 degrees for 60 minutes. Serve with cool whip
 Old fashion Chocolate pie
Moretta Cretsinger

6 tablespoons all-purpose flour

3 tablespoons unsweetened Cocoa powder
1 cup sugar
3 egg yolks
2 cups milk
1 teaspoon vanilla extract
1 Prepared Pie Crust (Frozen or Refrigerated)

Begin by preparing the Frozen or Refrigerated Pie Crust

according to the package directions
In a medium bowl sift together flour,
unsweetened cocoa powder, and sugar
Mix egg yolks into dry ingredients
Slowly stir in milk pouring it in a little at a time
Pour into a medium saucepan and cook over medium heat until mixture becomes thick
Remove from heat add vanilla extract, stir to combine
Pour to baked pie crust. Delicious served Warm or Chilled in Refrigerator
 Double Chocolate Coca Cola Cake
Lori Rogers 350

1 cup Coca Cola Frosting:

1/2 cup oil 1 stick butter
1 stick butter 3 tbsp cocoa
3 tablespoons cocoa 6 tbsp of cream or milk
2 cups flour 1 tsp vanilla extract
1/2 tsp salt 3 3/4 cup confectioner’s sugar
2 eggs
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla

In a sauce pan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl,
combine the sugar, flour and salt. Pour the boiling cola mixture over the flour mixture and
beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a
greased and floured 13x9 inch baking pan and bake at 350 degrees for 20 to 25 minutes.
Remove pan. Cool for about 10 minutes before frosting.

Frosting: in a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts.
Beat in the remaining ingredients and spread on the cake while its still warm. Enjoy!
 Easy pumpkin muffins
Robin Trader 375

1 box spice cake mix

1 large can pumpkin

Preheat oven to 375* Mix cake mix and pumpkin together(2 ingredients); prepare
muffin tins and put mixture evenly into muffin cups- bake 18 minutes or when
toothpick inserted is clean. Cool
 While chocolate cranberry fudge
Tammy Fritz

2 cups sugar
3/4 cup sour cream not light
1/2 cup unsalted butter
1/2 tsp salt
1 cup white chocolate chips
7 oz marshmallow creme 1 jar
1 tsp vanilla extract clear vanilla extract if you want whiter fudge
5 oz dried cranberries 1 bag - or Craisins

Line a 9x13 baking dish with foil and lightly spray with cooking spray.
Combine sugar, sour cream, butter and salt in a heavy 2 qt saucepan.
Bring mixture to boil over medium heat, stirring frequently.
Continue cooking, stirring occasionally, to soft ball stage (238 degrees).
Remove from heat and stir in chocolate chips until fully melted. This will take a few minutes

Stir in the marshmallow creme and vanilla extract until smooth and blended.
Stir in dried cranberries until evenly distributed.
Pour into the baking dish, cool to room temperature.
Chill in refrigerator for several hours before cutting into squares,
Store in an airtight container
 Great Depression ginger cookies
Tammy Fritz 350

1 cup of sugar
1 scant cup lard or shortening
1 cup Grandma's black molasses
3/4 cup boiling water
1 tablespoon ginger
1 tablespoon cinnamon
1 tablespoon baking soda
Enough flour to roll

Put all the ingredients in a bowl and mix except the flour. After everything is mixed add flour
until its thick enough to roll- cut into cookies with a glass ,sprinkle top with sugar
Bake at 350° for 10 to 12 min.
 Double Chocolate Cookie
Andrea Cox 350

1 cup all purpose flour

1/2 cup unsweetened Dutch processed cocoa powder
1 tsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter at room temp
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
Optional: 1/2 cup semi sweet chocolate chips

1. In a medium bowl, stir together the flour, cocoa, cornstarch, baking soda, and salt and
set aside.
2. In a large bowl, using an electric mixer with a paddle or whisk attachment, cream the
butter, sugar, and brown sugar on medium-high speed for about 2-3 minutes. Then add
the egg and vanilla and mix for about a minute, until creamy and well combined.Add the
flour mixture and mix on medium low speed just until incorporated, about 30-60 seconds.
Then stir in the chocolate chips if used. Cover and chill for 1 hour.
3. Preheat the oven to 350 degrees. Line 2 or 3 baking sheets with parchment paper and
set aside.

Continued on the next page….

4. Scoop 2 tbsp of cookie dough per cookie, roll into even balls with the palm of your
hands and place cookies spaced 3-4 inches apart on the prepared cookie sheet.
Bake one sheet at a time for 10-11 minutes or until edges are set, and the centers
start to get small rips on top and look dry and puffy.
5. Remove from the oven and let cool about 5 minutes on the baking sheet, or until
firm enough to move. They will deflate as they cool. Then, transfer to a wire rack to let
cool completely. The cookies will stay fresh in an airtight container at room temp for
up to 4 days or freeze up to 3 months.
 Pumpkin Bars
Rebecca Grace 350

Crust:
1 box yellow cake mix 15.25 oz
1 sticks unsalted butter, melted 1/2 cup

Filling
1 can pure pumpkin 15 oz (not pumpkin pie filling)
2 large eggs
1 can sweetened condensed milk 14oz
1 tsp cinnamon
1/2 tsp salt
2 tsp pumpkin pie spice

• Preheat the oven to 350º F. Spray a 9x13 inch pan with cooking spray.
• In a mixing bowl, combine the yellow cake mix and melted butter until a thick ball of dough
forms. Press the dough evenly into the 9x13 inch pan.
• In another mixing bowl, combine the can of pumpkin, eggs, sweetened condensed milk,
cinnamon, salt, and pumpkin pie spice and beat with an electric mixer for 2 minutes or
until the mixture is combined and smooth. Pour the filling on top of the crust.
• Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Allow
the bars to cool before cutting.
 Christmas Pudding Truffle
Renee Gates

1 cup heavy whipping cream

1 cup whole milk
4 egg yolks
2 tsp vanilla extract
1 1/2 tbsp cornstarch
1 1/4 cup granulated sugar
Fresh berries (strawberries, blueberries, raspberries and blackberries

1. In a saucepan over medium heat, combine milk, heavy cream, and vanilla extract. Stir
occasionally for 5 minutes, remove from heat when mixture is hot but not burning.
2. In a large heat resistant bowl, whisk together egg yolks, cornstarch, and sugar until well
blended. Slowly pour hot cream mixture over egg yolk mixture, whisking constantly to
prevent eggs from scrambling.
3. Return custard mixture back to original sauce pan now set on low heat. Stir for 8-10
minutes or until custard has thickened. Do not bring to a boil as the custard will curdle.
Place in the refrigerator to cool.
4. Place array of berries in individual serving dishes and place custard over berries to
serve.
 Apple Spice Dump Cake
Heather Burleson 350

2 large cans apple pie filling

1 Box Spice Cake Mix
1 Stick of butter
A few dashes of cinnamon

Preheat oven to 350

In a bowl mix the apple pie filling and the cinnamon and then pour into a 13x9 baking
dish. Melt the butter in a bowl and dump in the cake mix and mix together until the butter
is incorporated (it should be crumbly) dump this mixture onto the pie filling and spread
evenly.
Bake at 350 for approx. 45 minutes or until the top is brown. Top with Cool Whip or Ice
Cream and Enjoy!!
 Heather’s Famous Chocolate Chip cookies
Heather Burleson 350

2 Cups Flour
1 tsp baking soda
¾ cup brown sugar
¼ cup white sugar
2 sticks of softened (not melted) butter
1 package of French vanilla instant pudding mix
1 egg
1 tsp vanilla
1 bag Ghirardelli Semi-Sweet Chocolate Chips

Preheat oven to 350

In a bowl combine the flour and baking soda and set aside. In a mixer cream together
the butter and the sugars. Add in the package of pudding mix. Add in the egg and
vanilla. Once all is combined, slowly mix in the flour mixture a little at a time until it is all
incorporated. Add the chocolate chips and stir by hand until mixed. Using a cookie
scoop to get even cookies drop your cookies onto a cookie sheet and bake at 350 for
10-12 minutes depending on your oven. Cookies should be golden brown when done.
Place on baking sheet to cool just a bit and then enjoy! These are awesome fresh out of
the oven but are delicious anytime!
 Praline Crumb Caramel Cheesecake Bars
Lianne Voyles 36 350

Cookie Base and Topping Filling

1 pouch (1 lb 1.5 oz) Betty Crocker 2 pk (8 oz each) cream cheese, softened
sugar cookie mix ½ cup sugar
½ cup cold butter 2 Tb all-purpose flour
½ cup chopped pecans ½ cup caramel topping
½ cup toffee bits 1 tsp. vanilla
1 egg

1. Heat oven to 350 degrees. Spray bottom and sides of a 13x9 inch pan with cooking spray. Place
cookie mix in bowl; cut in butter using with pastry blender or fork until mixture is crumbly. Reserve 1
½ cups of mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes
2. Meanwhile, in lg bowl, beat cream cheese, sugar, flour, ¼ cup of the caramel topping, vanilla, and
egg with electric mixer on medium speed until smooth.
3. Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb
topping, pecans, and toffee bits.
4. Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or
until chilled. Drizzle with remaining ¼ cup caramel topping. For bars, cut into 9 rows. Store covered in
refrigerator.
 White Chocolate Macadamia Nut cookies
Gerri Fletcher 350

1/2 cup butter softened

2/3 cup sugar
1 large egg
1 tsp vanilla
1 cup plus 2 tablespoons all purpose flour
1/2 tsp baking soda
1 cup macadamia nuts chopped
1 cup white chocolate

1. Preheat oven to 350 degrees

2. In a large bowl cream butter and sugar until light and fluffy
3. Beat in egg and vanilla
4. In another bowl, whisk flour and baking soda together. Gradually add into creamed
mixture.
5. Stir nuts and chips into the batter
6. Drop by heaping teaspoonfuls 2 inches apart on ungreased cookie sheet
7. Bake for 10-12 minutes in a preheated oven
8. Cool on the pan
 Chocolate chip cookies
Gerri Fletcher 375

2 1/4 cup all purpose flour

1 tsp baking soda
1 tsp Salk
2 sticks (1 cup) butter softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 large eggs
2 cup semi sweet milk or dark chocolate chips
Nuts (optional)

1. Preheat oven to 375 degrees

2. Combine flour, baking soda, and salt in a small bowl.
3. Beat/cream butter, granulated sugar, brown sugar and vanilla in a large bowl.
4. Add eggs one at a time beating well after each one.
5. Gradually mix in the flour mixture a little at a time. Stir in morsel/chips and nuts
6. Drop by rounded tablespoons onto ungreased baking sheet. Bake for 9-11 minutes or
until golden brown. Let cool.
 Pumpkin Honey Bun cake
Brittany Harper 350

For the Cake Batter: For the Glaze

* 1 box super moist yellow cake mix * 1 cup powdered sugar
* 1/2 cup vegetable oil * 2 Tablespoons milk
* 4 eggs * 1 Teaspoon vanilla
* 1/2 cup sour cream
* 3/4 cup canned pumpkin (not pumpkin pie mix)
* 2 1/2 Teaspoons pumpkin pie spice
* 3/4 cups brown sugar
* 1/2 cup chopped walnuts

* Heat oven to 350 degrees. Greased the bottom and sides of a 13x9 inch baking pan.
Place the cake mix, oil,eggs, sour cream, pumpkin and pumpkin pie spice in a large bowl. Beat
with an electric mixer on medium speed about 2 minutes until ingredients are just incorporated.
Measure out 2 cups of batter, place the batter onto the bottom of your prepared pan.
In a small bowl combine the walnuts with the brown sugar. Toss to combine. Sprinkle evenly over
the cake batter. Spoon the remaining batter evenly over the filling. Using a spatula, carefully
spread batter over the filling to the edges of the pan.
Place in the oven and bake about 35 - 40 minutes or until a toothpick inserted comes out clean.
Remove the pan to a cooling rack.
Make the glaze:
Place the powdered sugar, milk and vanilla in a medium bowl. Whisk to combine.
Pour the glaze over the top of the hot cake, using a spatula to cover the entire cake with glaze.
Cool the cake completely before serving.
 Christmas Candy Cane cookies
Melanie Lockhart 375

1 cup butter
1 cup powdered sugar
1 egg
1 tsp. vanilla
1 1/2 tsp. mint extract
2 1/2 cups flour
1 tsp. Salt
Red food coloring

Cream butter in a bowl. Add sugar, egg, vanilla and mint extract. Mix thoroughly. Gradually
add flour and salt and blend well. Divide dough into two equal parts. Add red food coloring
to 1/2 of dough and blend thoroughly. Wrap and chill both doughs separately for 1 hour.

For each candy cane, take a teaspoon of each dough and roll into two separate coils about
5-6 inches long. Gently twist the strips together and bend over one end to form a cane. Bake
at 375 degrees F for about 9 minutes. Cool and sprinkle with powdered sugar.
 Krispies Peanut clusters
Melanie Lockhart

16 oz. white candy coating

1/2 cup creamy peanut butter
1 1/2 cup dry roasted peanuts
1 cup mini marshmallows
1 cup chocolate rice krispie cereal

Melt candy in top of a double boiler. Add peanut butter and stir until smooth. Remove from
heat and add remaining ingredients. Mix well. Drop spoonfuls onto wax paper and let set
until firm. ENJOY!
 Sugar Cookies and Icing
Mari Melcher 375

Cookies:
Cream
1 cup butter
1 cup sugar
Add 1 large egg, 1 1/2 tsp flavoring (I use vanilla), 2 tsp baking powder. Mix Well.
Add 3 cups flour.

Roll out and cut. Chill pan and cut out cookies for 9 minutes. Bake 375 for 9
minutes.

Icing
1 2-lb bag powdered sugar
1 Tablespoon flavoring (I use clear Vanilla)
2 Tablespoons meringue powder
1/2 cup clear corn syrup
1/2 cup warm water.

Beat for 4 minutes.

Thin and color as necessary for flooding and detailing the cookies.
 Cinnamon sugar roasted Pecans
Tori Jennings 225

1 egg white
1 tbsp water
2 1/4 cup pecan halves
1/2 cup sugar
1/4 tsp salt
1 1/2 tsp ground cinnamon
Splash of vanilla

• Preheat oven to 225 degrees F. Line a rimmed baking pan with a silpat, or grease
with cooking spray.
• Combine the egg white and water in a mixing bowl; beat with a whisk until frothy. Fold
in the pecans to coat evenly.
• Combine the sugar, salt, and ground cinnamon in a container with a lid and shake to
mix. Pour over the pecans and stir to coat pecans evenly. Spread the nuts over the
prepared pan.
• Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, for about
1 hour. Cool on pan, and store in an airtight container.
 Pumpkin Bread
Carol Minton

1 tsp cinnamon
1 tsp salt
1 tsp nutmeg
3 cups sugar
1 cup cooking oil
4 eggs
1 cup canned or fresh pumpkin
2/3 cup water
2 tsp baking soda
2 cups plain flour (unsifted)
1 cup crushed pecans

Mix together cinnamon, salt, nutmeg, sugar, cooking oil and eggs. Add in pumpkin,
water, baking soda, flour and pecans.
Grease and flour 3 coffee cans (1 lb size) and divide mixture evenly. Bake one hour 325.
Can also use loaf pans. Slide out of cans while still warm. This is good plain or with
whipped cream. It is also delicious with cream cheese. Freezes well.