Hot Chocolate Cake

Mix in pan:
1 c. flour
2 t. baking powder
1/4 t. salt
2 T. cocoa
Mix well.

Then make a well and add:

1/2 c. milk
2 T. oil
1 t. vanilla
Mix together.

Sprinkle with:
1 c. brown sugar
1/4 c. cocoa

Then add:

1 3/4 c. hot water.

Bake at 350 for 40 min. in 9 X 9 pan. Let stand for 15 minutes before serving. Serve upside down. Put ice cream on top and then serve the syrup from the bottom over the top of the ice cream.

Brown Sugar Shortbread Cookies

2 sticks salted butter, softened
3/4 c. lightly packed light brown sugar
2 t. Vanilla
2 c. AP flour

Preheat oven to 325.

In large bowl, cream butter and sugar at medium speed. Scrape down sides of bowl. Add vanilla and flour, and blend thoroughly on low speed.

Shape into 1-inch balls (slightly flattened) or roll into small logs (2 inches long). Place on ungreased baking sheet. Bake 10 to 12 minutes. Should be light golden brown. Cool.

May be dipped in chocolate topping after cool.

Chocolate topping

Melt in microwave:
1 c. semi-sweet chocolate chips
1 to 2 T. butter

Mix until smooth and then dip cookies into chocolate.
May need to add more butter to keep chocolate smooth.

Place on wax paper and refrigerate to set.
Store tightly covered in cool place. Enjoy!!

Beef Brisket

6-8 lb. flat, trimmed beef brisket
1 package of dry onion soup mix
BBQ Sauce--I prefer KC Masterpiece Original

Sprinkle onion soup mix over brisket. Wrap brisket in aluminum foil. Bake in 300 degree oven 5-6 hours. Remove from oven. Open foil and let cool. Slice brisket thinly across the grain (this is very important). Between each slice apply BBQ sauce. Wrap in foil again. Place in refrigerator to cool. (for best results--overnight)
Place back in 250 degree oven to warm. Watch carefully because the BBQ sauce burns easily.
Remove from oven when meat and sauce are warm--about 30-35 minutes.

So simple, but so tasty.

Fudge

3 cups (1 1/2 12 oz. bags) semi-sweet chocolate chips (I usually use milk chocolate)
1 14 oz. can sweetened condensed milk
Dash salt
1 c. chopped pecans or walnuts
1 1/2 t. vanilla

Melt chips with sweetened condensed milk and salt. (microwave or heavy saucepan)
After melted, stir in vanilla and nuts. Spread evenly into wax paper-lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fundge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.

Pumpkin Pie Bars

Crust:
1 yellow cake mix (reserve 1 c. for topping)
1/2 c. melted butter
1 egg
Mix together and put in greased 13 X 9 pan.

Filling:
2 eggs
1 large can pumpkin (3 cups)
2/3 c. milk
1/2 c. brown sugar
1/4 c. sugar
1/2 t. salt

1 1/2 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
1/4 t. cloves
(the above 4 ingredients can be substituted for 1 T. pumpkin pie spice)

Mix until smooth and pour over unbaked crust.

Topping:
1 c. cake mix
1/4 c. sugar
1 t. cinnamon
1/4 c. softened butter

Mix crumbles over filling.
Bake at 350 50 minutes.
Serve with Cool Whip or (preferably) REAL whipped cream.

This was given to me by a co-worker of Eric's (Joanne). Her comment reads, "P.S. Give Eric the biggest piece!"
It's worth the calories. Yum-o.

Hot Fudge

1 large can evaporated milk
2 cup sugar
3 Tablespoon cocoa
Bring to a boil and cook for 5 minutes

Remove from heat and add 1 teaspoon vanilla.

Honey Bun Cake

Yellow Cake Mix
3/4 c. oil
4 eggs
8 oz. sour cream.

Mix the above ingredients together.
Pour into greased and floured 13 X 9 pan

1 c. brown sugar
1 1/2 t. cinnamon

Mix these together and sprinkle over cake batter.

Bake for 45 minutes at 325.

Glaze while warm.

Glaze
1 c. powdered sugar
2 T. milk
1 t. vanilla

Mix together and pour over warm cake.

Get a cup of tea or coffee and enjoy!

German Chocolate Cake & Coconut Pecan Frosting

4 oz. package German Chocolate
1 c. butter
1/2 c. boiling water
2 c. sugar
4 egg yolks
1 t. vanilla
2 1/4 c. sifted AP flour
1 t. baking soda
1/2 t. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in microwave or double boiler. Cool. Cream butter & sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternating with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into 3 nine inch pans, lined with wax or parchment paper. Bake at 350 for 30-35 minutes. Cool. Frost tops only (if desired). I prefer frosting top and sides. You may need to double the frosting recipe if you frost both.

Coconut Pecan Frosting

Combine 1 c. evaporated milk, 1 c. sugar, 3 slightly beaten egg yolks, 1/2 c. butter and 1 t. vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 c. coconut and 1 c. chopped pecans. Cool until thick enough to spread, beating occasionally.
Makes about 2 1/2 cups.

Coconut Caramel Pie

1/4 c. butter
7 oz. flaked coconut
1/2 c. chopped pecans
8 oz. cream cheese, softened
14 oz. can sweetened condensed milk
16 oz. whipped topping, thawed
2 graham cracker pie shells (preferably home made)
12 oz. jar caramel ice cream topping

Melt in skillet, butter and add coconut, and chopped pecans. Cook until golden brown, stirring frequently. Set mixture aside. Combine cream cheese and sweetened condensed milk, beat until smooth. Fold in whipped topping. Laker 1/4 of cream cheese mixture in each pie shell, dirzzler 1/4 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture evenly over each pie. Repeat layer with remaining ingredients. Cover and freeze until firm. Let frozen pie stand at room temperature for 5 minutes.

This is a recipe from my wonderful friend, Barb, who went to be with Jesus just a few weeks ago.
Rest in peace, Barb. You are missed.

Fudgy Brownie Caramel Cake

Prepare 2 packages of fudge brownie mix according to package directions. Bake in 10 X 15 inch jelly roll pan. (Line jelly roll pan with parchment paper.) After baking, cool completely. Remove from pan. Cut in half.

Cover first or bottom layer with caramelized sauce. Cover with chocolate frosting. Stack remaining cake layer on top of first or bottom layer. Cover with caramelized sauce. Cover entire top and sides of cake with chocolate frosting.

Caramelized Sauce
Remove paper covering from 2 cans of sweetened condensed milk (do not open can). Place can in saucepan and cover with water. Bring to boil and boil for four (4) hours reducing to medium-high heat--should be a low rolling boil. Cover the saucepan with a lid while cans are boiling. Cool and then open cans for above use. DO NOT leave your home while this is boiling. DO NOT let it boil dry. Just a word to the wise. :-)

Chocolate Frosting
2 c. sugar
1/4 c. light corn syrup
1/2 c. milk
1/2 c. butter
2 squares unsweetened chocolate (2 oz.) cut up
1/4 t. salt

Mix the above in a saucepan. Stir over low heat until chocolate and shortening melt. Bring to a full rolling boil, stirring constantly. Boil one minute. Remove from heat and beat until lukewarm. Stir in 1 tsp. of vanilla. Continue beating until spreading consistency. If you cook a little too long and it gets too thick to spread, just add a few drops of milk or if it doesn't get thick enough add some powdered sugar. (this is the amount for 2--8 or 9 inch layers or 13 X 9 inch pan.

This is to die for! Vickie almost did. You had to be there. Long, long story.

Carrot Cake with Cream Cheese Frosting

2 c. sugar
1 1/2 c. oil
4 eggs
2 1/4 c. sifted AP flour
1 t. salt
2 t. soda
2 t. cinnamon
3 c. coarsely grated raw carrots
1 1/2 c. chopped pecans

Preheat oven to 300. Combine sugar, oil, and eggs; beat at medium speed for 2 minutes. Add dry ingredients and beat at low speed for 1 minute. Stir in carrots and nuts. Spread batter in a greased and floured 13 X 9 pan. Bake at 300 for about 1 hour, until cake tests done with a toothpick. Frost with cream cheese frosting, if desired. IF DESIRED? Are you kidding? :-)

Cream Cheese Frosting

8 oz. cream cheese, softened
1/4 c. butter
2 t. vanilla
1 pound confectioners sugar (sift if lumpy)

Let cream cheese and butter warm to room temperature, then cream thoroughly and add vanilla. Gradually beat in sugar. For good spreading consistency, frosting can be thickened by adding additional sugar or thinned by adding milk.


**If you use the buttermilk glaze (below)--pour this over cake prior to the cream cheese frosting.
The amount of the buttermilk glaze is perfect for a 3-layer cake, might be too much for a 13 X 9 inch cake.  Drink the leftover glaze if you have too much!  ~.~



Buttermilk Glaze (optional)

1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Preparation

Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often,
4 minutes. Remove from heat, and stir in vanilla.


*** This can be baked in 15 X 10 jelly roll pan--350 for 30-35 minutes.

Poinsettia Cocktail

16 chilled ounces of cranberry juice cocktail
1 chilled bottle of champagne
8 chilled ounces of triple sec
fresh cranberries

Combine cranberry juice cocktail, champagne and triple sec. Serve in champagne flute with one or two fresh cranberries for visual interest.

Don't combine ingredients until immediately before serving. This is a really pretty holiday drink for Valentine's Day or Christmas -- not too sweet!

-- This is Connie's favorite holiday beverage :)

Grape Chicken Salad

6 chicken breasts
one recipe Sisters seasoning mixture, see below
1 1/2 c. finely chopped celery
1/3 c. sweet pickle relish
2 eggs hard boiled, chopped finely
1/2 c. mayonnaise
4 T. reserved chicken broth
1 c. green seedless grapes, halved
1 c. sliced almonds, toasted
1/2 c. grated Gruyere cheese, optional
1 package Sister Schubert's Parker house style rolls or
8 Sister Schubert's Dinner Yeast Rolls, sliced in half and toasted (or homemade dinner rolls)

Preheat oven to 350.
Mist a baking pan with spray.
Season chicken breasts with Sister's season mixture.
Bake 20-25 minutes or until chicken is thoroughly cooked.
Reserve 4 T. pan juices. Chill chicken and chop coarsely.

In a mixing bowl, gently toss the next 7 ingredients together with chicken, adding more mayonnaise if desired. Top each toasted roll with small of Gruyere and 1 T. of chicken salad for smaller rolls and a bit more the the larger dinner rolls. Garnish with toasted almonds.

Sister's Seasoning Mixture
1/4 t. tarragon
1/4 t. lemon pepper
1/2 t. salt
1/4 t. Greek seasoning (I use Cavender's)
1/4 c. fresh lemon juice
2 t. Worcestershire sauce

Rave Review Coconut cake

1 package yellow cake mix
1 (3.5 oz.) package instant vanilla pudding mix
1 1/3 c. water
4 eggs
1/4 c. vegetable oil
2 c. flaked coconut
1 c. chopped pecans (or walnuts)
4 T. butter
2 c. flaked coconut
2 t. milk
3 1/2 c. powdered sugar
1/2 t. vanilla
1 (8 oz.) cream cheese

Preheat oven to 350. Grease and flour 3 8 or 9 inch round cake pans.

Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped pecans. Pour the batter into the prepared pans.

Bake at 350 for 35 minutes. Let cakes cool in pans for 15 minutes; then remove and finish cooling on rack.

To make frosting: Melt 2 T. of butter in a skillet. Add 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.

Cream the remaining 2 T. butter with the cream cheese. Add the milk and conf. sugar alternately, beating well. Add the vanilla and stir in 1 3/4 c. of the toasted coconut.

To assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle cake with the remaining toasted coconut.

Enjoy! Even if you don't like coconut, you may like this one.

Amber Punch

1 liter of Ginger Ale
1 bottle of sparkling white grape juice
2 Liter bottle of 7-Up or Sprite

Mix together.

Reuben Dip

2 packages of softened cream cheese
8 oz. sour cream
3 packages of thinly sliced and chopped corned beef
1/2 - 3/4 can of shredded sauerkraut
add chopped onion to taste

Mix all ingredients together bake at 325 until heated through.
Serve with rye bread or crackers.

Another favorite from one of our Bunco babes. We've requested this many times from Sharon.

Jumbo Chocolate Chip Cookies

3 cups flour
3/4 c. quick oats
1/2 t. soda
1/2 t. baking powder
3/4 t. salt
1 c. butter, at room temperature (no substitutions)
1 1/2 c. sugar
2 eggs
1 T. vanilla
1 11 oz. bag of milk chocolate chips
1 c. chopped pecans (or walnuts)

Preheat oven to 375. Beat together butter, sugar, and eggs. (3 minutes) When well blended add vanilla, mix well. Add in soda, baking powder, and salt. Mix well. Dough will be thick. Add oats and nuts until mixed thoroughly. Drop dough onto cookie sheet using 1/4 c. measuring cup. Bake at 375 for 15-17 minutes until cookies are slightly golden. Let cool on cookie sheet for 1 minute then transfer to cooling rack. Yield: about 18 large cookies

Mocha Chocolate Delight

1 package of 13 X 9 inch brownie mix. Prepare as directed. (NOT cake-like directions)

1 3/4 c. milk
2 small packages white chocolate instant pudding mix
1/4 c. warm water
6 t. instant coffee (I use decaf)
3-4 cups of thawed Cool Whip
1 package of milk chocolate toffee bits

Prepare and bake brownie mix according to directions on package. Cut into 1-inch or bite-size cubes and cool completely. Combine milk and pudding mix in a bowl and whisk until smooth. Dissolve instant coffee in the warm water and add to pudding mixture and mix well.

Use large clear glass bowl or trifle bowl to serve. Put 1/3 of brownies in bowl; then layer 1/3 of pudding mixture and then sprinkle with toffee bits. Repeat TWO more times. Garnish with Cool Whip and sprinkle with small amount of toffee crumbs.

Chill for at least 2 hours, preferably overnight. (MUCH better overnight)

Scotch-a-Roos

1 c. white Karo syrup
1 c. sugar
Bring to boil.

Add 1 c. peanut butter
Stir in 6 c. crispy rice cereal

Press into greased (with butter) 13 X 9 pan.

For Frosting
Melt together in microwave:
6 oz. package chocolate chips
6 oz. package butterscotch chips

Spread evenly over the krispies.
Refrigerate 30 minutes to set.
Cut into squares and enjoy.

We've enjoyed these since my high school years. I'm just sayin' . . .

Pie Crust

1 1/3 c. sifted all-purpose flour
1/2 c. shortening
1/2 t. salt
3 T. water
1 T. sugar (optional)
Preheat oven to 425. Sift flour before measuring and spoon lightly into measuring cup and level without shaking or packing down. Combine flour, sugar, & salt in a mixing bowl. With a pastry blender or two knives, cut in shortening until uniform; mixture should be fairly coarse. Sprinkle with water, one tablespoon at a time. Toss with a fork. Work dough into a firm ball with your hands.

Press dough into a flat circle with smooth edges. On a lightly floured surface, roll dough to a circle about 1 1/2 inches larger than inverted pie plate. Gently ease dough into plate. Be careful not to stretch the dough. Trim 1/2 inch beyond edge of plate; fold under to make a double thickness of dough around rim and flute with fingers or fork.

For single crust baked with filling, bake according to time and temperature recommended for filling used. For single crust baked without filling prick bottom and sides throughly with a fork. Bake at 425 for 10-15 minutes or until brown as desired.

Peach Cobbler Cake

29 oz. sliced peaches in heavy syrup
8 oz. cream cheese, softened
1 c. sugar
1 box yellow cake mix
1 c. oil
4 eggs
1 small box vanilla instant pudding
1 c. water

Spray 13 X 9 pan with cooking spray. Drain peaches. Reserve 3 T. of the syrup. Combine 3 T. of syrup with cream cheese and sugar. Beat on medium speed until smooth. Set aside.

Combine cake mix, oil, eggs, pudding mix, and water. Beat on medium speed for 2 minutes. Pour batter into pan.

Layer peaches on top of cake mixture, carefully, so they will not sink to bottom. Carefully spread cream cheese mixture on top of peaches. (I usually drop by spoonfuls and then try to spread it)

Bake at 350 for 50 minutes. Cool and sprinkle with powdered sugar.


An excellent choice for your Bunco group! I speak from experience.
Thanks to my friend, Laurie.

Toffee Bars

Preheat oven to 400.
Apply cooking spray to jelly roll pan (15 X 10).
Line pan with about 40 saltine crackers.

3/4 c. butter
3/4 c. brown sugar
1 t. vanilla
Melt butter and sugar over med/low heat. STIRRING CONSTANTLY until blended. Add vanilla after removal from heat. Pour over the saltine crackers.


Bake at 400 for 5-6 minutes.

Sprinkle 1/2 - 1 cup of chocolate chips immediately upon removal from the oven. Spread the chocolate when melted. As desired, sprinkle crushed pretzels, peanuts, and M &M's or Heath toffee pieces.
Cool completely and break into pieces.

Chewy Toffee Pecan Chocolate Chip Cookies

3 c. all-purpose flour
1 c. pecans
2 t. baking soda
2 t. cream of tartar
1/2 t. salt
1/2 c. unsalted butter, softened
1/2 c. shorteneing
1 c. sugar
1 c. firmly packed dark brown sugar
1/4 c. molasses
2 large eggs
2 t. vanilla extract
2 c. semisweet chocolate chips
1 (8 oz.) bag toffee bits
1 c. turbinado sugar

Preheat oven to 350. Line baking sheets with parchment paper.

In the work bowl of a food processor, add flour, pecans, baking soda, cream of tartar, and salt; process until nuts are finely ground.

In a large bowl, beat butter, shortening, and sugars at medium-high speed with an electric mixer until fluffy, about 3 minutes. Add molasses, eggs, and vanilla; beat on low speed just until blended. Gradually add flour mixture, beating just until dough forms. Stir in chocolate morsels and toffee bits. Roll dough into 1-inch balls. Roll balls in turbinado sugaar. (DO NOT FLATTEN) Place 2 inches apart on prepared baking sheets. Bake 10-12 minutes, or until lightly browned and slightly flattened. Let cool on pans for 15 minutes. Remove from pans, and cool completely on wire racks.


I will try these soon! They come highly recommended by my friend Wanda. I never take her recommendations lightly! They're always wonderful. Thanks, Wanda.

Vegetable Chip Dip

1/2 c. mayonnaise
1/4 c. lemon juice
2-8 oz. packages of cream cheese, softened
sprinkle of garlic powder
1 t. basil
Mix above ingredients in blender and spread in serving dish.

Top with the following in this order:
1-8 oz. bottle cocktail sauce
1-6 oz. can sliced black olives
1 red onion, chopped
1 green pepper, chopped
1/2 c. chopped celery
Optional-6 oz. chopped shrimp pieces
1/4 lb. thin sliced pepperoni (cut in quarters)
2 c. shredded mozzarella cheese
2 c. shredded cheddar cheese

Refrigerate, drain off liquid, if needed.

Crockpot Baked Beans

5 slices bacon, fried and crumbled
4--16 oz. cans of baked beans, drained
1 green pepper, seeded and chopped
1 medium onion, chopped
2 tsp. mustard
1/2 c. hickory smoked BBQ sauce
1/2 c. brown sugar
1/4 c. molasses
2 t. Heinz 57 sauce

Combine all ingredients and place in covered crockpot for 8-12 hours on low or 2-3 hours on high.

Hot Onion Cream Cheese Dip

12-16 oz. frozen chopped onions or 1 Lg. fresh onion, chopped super, super, fine
24 oz. cream cheese, softened
2 c. grated parmesan cheese
1/2 c. mayonnaise (NO substitutions)!!!

Thaw onions.(if using frozen) Note: I always use fresh onion.
Roll and pat dry in paper towels to remove excess water. Let cream cheese soften. Add all ingredients together and bake in 425 degree oven for 15-20 minutes until brown on top. Keep a close watch, since this has a tendency to burn.

Serve with baked pita chips or tortilla chips.
*****5-star***** appetizer. Very, very good!

Turtle Trifle

8 ounces mascarpone cheese, softened
1 1/2 cups whipping cream
1 1/2 teaspoons vanilla extract
1/3 cup chocolate fudge topping
1/3 cup caramel topping
1/2 cup chopped pecans, toasted
1 recipe of Pecan Pie bars (also included on this blog)  OR 1 (2 lb.) Frozen pecan pie thawed and cut into  
     1-inch cubes

Beat Mascarpone cheese, whipping cream, and vanilla extract in a large bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, 2 to 3 minutes or until smooth and firm.

Place half of pecan pie bars in bottom of a 4-quart trifle dish or tall, clear 4-quart glass bowl.

Spread half of whipped cream mixture over pecan pie bars.

Drizzle with half each of chocolate fudge topping and caramel topping. (You might need to zap the fuge and caramel topping in the microwave 15-25 seconds to get them to drizzling consistency).

Sprinkle with half of chopped pecans.

Repeat layers.

Cover and chill at least 1 hour and up to 8 hours.

Krystal Sandwiches

1 tray of Pepperidge Farms dinner rolls
French's mustard
2 chopped onions
1 pound deli ham sliced (but not paper thin)
1 pound deli roast beeft (but not paper thin)
1 jar hamburger dill pickles
1 package of sliced Colby-Jack (co-jack) cheese

Preheat oven to 350 degrees. Slice in half length-wise 1 tray of dinner rolls. Using an electric knife makes this quicker. Separate top half from bottom half of dinner rolls and spread out for ease. Spread both sides with French's mustard. Layer bottom half of rolls with ham then roast beef. Then sprinkle chopped onion liberally over deli meat. Cover onions with cheese. Finish by placing one dill pickle per roll.

Top with roll tops. Wrap in aluminum foil, and bake in 13x9 glass baking dish or on cookie sheet. Bake until warmed through and cheese has melted.

Slice so each roll is separated and serve - electric knife is handy here too.

You can prepare ahead and freeze. Remove from freezer and allow to thaw some before heating. Then proceed per recipe.

-- Only in the south would so many people go to so much trouble to make these little sandwiches that taste like Krystal hamburgers. If you like this one, you're gonna love the Wal-Mart mac and cheese.

Abby's Pecan Pie

1 9-inch unbaked pie crust
1 cup light corn syrup
1 cup firmly packed brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/2 teaspon salt
1 teaspon vanilla
1 heaping cup pecan halves (I prefer pecan pieces)

Preheat oven to 350 degrees. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla. Mix well.

Pour filling into unbaked pie crust; sprinkle with pecan halves. Bake at 350 degrees for 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done.) Cool.

If crust or pie appears to be getting too brown, cover with foil for the remaining baking time. Top with whipped cream if desired.

-- This is from an old "Dear Abby" column but Momma has made it so many times, it's really now her recipe.

Canape French Bread

1 package (11 ounces) refrigerated french bread dough
Olive oil
Minced garlic or garlic powder

Preheat oven to 375 degrees. Lightly spray inside and lids of Pampered Chef star bread tube. Place lid on bottom of bread tube; fill tube with dough. Place lid on top. Bake upright fro 50-60 minutes. Cool for 10 minutes.

Remove bread from tube and allow to cool completely. Cut bread into 1/4 inch slices with serrated bread knife. Then brush both sides of bread slice with olive oil and sprinkle with garlic. Toast at 350 degrees for about 10-12 minutes or until light brown.

Deviled Shrimp Spread

1 pound cooked shrimp, peeled, deveined, chopped
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 cup chili sauce
2 tablespoons freshly grated horseradish
1 small onion, chopped
1 celery rib, chopped
Juice of one lemon
Tabasco sauce to taste
1 tablespoon fresh chives, minced
Bread or vegetables for dipping

Combine all ingredients except chives. Mix with mixer. Press into an oiled mold or shape into a log. Chill, tightly covered, until firm. Unmold onto a serving platter. Sprinkle with chives. Serve with assorted crackers and fresh vegetables or star bread. Great for Christmas if formed into a log and displayed on a pine or evergreen with star bread.

Trick's Turkey Dressing

1 16 ounce package Pepperidge Farm cornbread stuffing
1 16 ounce package Pepperidge Farm herb seasoned stuffing
2 sticks of butter, melted
6 stalks of celery, chopped
2 onions, chopped
2 ounce cans of chicken broth
2 Tablespoons poultry seasoning
2 teaspoons rosemary
1 teaspoon sage
1 teaspoon thyme
2 eggs, beaten
2 teaspons Kosher salt

Preheat oven to 350 degrees. Saute onions, butter, and celery. In a bowl combine butter and stuffing mixes. Mix well. Add seasonings and chicken broth to bowl. Stir in eggs and remaining ingredients. Bake for 30 minutes.

Vickie's Deviled Eggs

1 dozen eggs
1/2 cup regular mayonnaise
salt to taste
black pepper to taste
1/4 teaspoon dry mustard
3 tablespoons sweet pickle relish
1 tablespoon white vinegar
Paprika

Bring eggs to boil and immediately remove from heat. Cover and let sit for 20 minutes. Drain and rinse with cool water. Peel eggs and slice in half. Remove yolks and place in bowl.

Arrange egg whites on serving plate. Smash egg yolks with fork. Add mayonnaise, salt, dry mustard, pepper, pickle relish, and vinegar. Stir and put combined mixture back into egg white. Sprinkle with paprika. Chill. Keep away from husbands if you want to have enough for company.

Eric's Cranberry Pudding

2 cups flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
3 tablespoons melted butter
2 cups fresh cranberries

Preheat oven to 350 degrees. Mix dry ingredients. Beat eggs, add milk, and melted butter.
Mix liquid and dry ingredients. Beat for 2 minutes. Fold in cranberries. Bake for 40 minutes in greased 8x8 pan. Let cool and cut in 9 squares. Serve on plate with warm sauce (below) drizzled over the top.

Sauce
1 cup sugar
1 can evaporated milk
1 stick butter

Warm sauce ingredients together.

Sour Dough Cookies

Cookie
1 cup sugar
1 cup brown sugar
1 cup Crisco
2 eggs
1 cup buttermilk
1 teaspoon baking powder
1 teaspoon baking soda
5 cups flour
1 teaspoon salt
1 teaspoon vanilla

Preheat oven to 350 degrees. Cream together the sugars, eggs, Crisco and vanilla. Combine dry ingredients. Add wet and dry ingredients in mixer. Drop ice teaspoon full of dough for each cookie on sprayed cookie sheet. Bake for 10 minutes.

Icing
8 ounces cream cheese
1 pound confectioners' sugar
1/2 stick butter
1 teaspoon vanilla

Soften cream cheese and butter. Mix ingredients with mixer. Ice cooled cookies.

Makes 5 dozen.

Wal-Mart Mac & Cheese

1 pound of pasta shells of your choice
1 pound Velveeta, cubed
16 ounces sour cream
16 ounces cottage cheese
1/2 stick butter, melted
1 can cheddar cheese soup
2 teaspoons dry mustard
3 tablespoons chopped onions
1 cup shredded sharp cheddar cheese
1 cup shredded mozarella
5 ounces crumbled feta
6 ounces shredded parmesan
2 teaspoons paprika

Preheat oven to 350 degrees. Cook pasta al dente according to package directions with small amount of salt. Drain. Mix all ingredients in large plastic red Wal-Mart bowl (see people of Wal-Mart for visual detour). Salt and pepper to taste.

Topping
1 cup shredded sharp cheddar
1 cup shredded mozarella
1 cup dry bread crumbs
1 stick butter, melted

Sprinkle cheese over the top of pasta mix. Combine bread crumbs and melted butter. Put bread crumb mixture across top of pasta.

Bake for 35 to 40 minutes or until topping is golden. Be sure to take your Lipitor.

Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup solid pack pumpkin puree
1 teaspon lemon juice
3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
confectioners sugar for dusting

Filling:
1 8 ounce package of cream cheese
4 tablespoons butter
1 cup confectioners sugar
1/2 teaspoon vanilla
confectioners sugar for dusting

Preheat oven to 350 degrees. Grease and flour a 10x15 inch jellyroll pan.

In a large bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.

Bake for 12 to 15 minutes or until the center springs back when touched. Do not overbake. Loosen edges with a knife. Turn out onto two dish towels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.

In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight.

Serve chilled; before slicing, dust with additional confectioners' sugar.

Tennessee Sin

1 16 ounce loaf french bread
8 ounces cream cheese, softened
1 cup sour cream
1 3/4 cups shredded Cheddar cheese
3/4 cup cooked ham
1/3 cup chopped green onions
1/2 cup chopped green bell pepper
1/4 teaspoon worcestershire sauce
paprika to tase

Preheat oven to 350 degrees. Cut the top 1/4 from the bread loaf. Scoop out the bread from the bottom portion of the loaf, leaving a 1 inch thick shell. Take the scooped out bread and cut into 1 inch cubes for dipping. Place the bread shell and the bread cubes on a large baking sheet. Bake for 12 minutes or until lightly toasted.

Beat the cream cheese in a bowl. Add the sour cream and beat until creamy. Add the cheese, ham green onions, green pepper and Worcestershire sauce and mix well with a spoon.

Spoon the mixture into the bread shell. Sprinkle with paprika. Wrap the filled shell in heavy duty foil and place on a baking sheet. Bake at 350 degrees for 30 minutes. Unwrap the loaf. Place on a large serving platter. Surround the loaf with the toasted bread crumbs and serve immediately.

Pecan Pie Bars

2 cups flour
1/2 cup sugar
1/8 teaspoon salt
3/4 cup butter, cut up

Preheat oven to 350 degrees. Combine ingredients above - flour, sugar, salt and cut in butter until crumbly. Press mixture into 13x9 pan. Bake for 17 to 20 minutes or until lightly browned.

1 cup firmly packed brown sugar
1 cup light corn syrup
1/2 cup butter
4 large eggs, lightly beaten
1 teaspon vanilla
1 cup pecan pieces

Using ingredients above - combine brown sugar, corn syrup and butter in saucepan and bring to boil over medium heat, stirring gently. Remove from heat. Stir 1/4 of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour over crust. Bake 34-35 minutes or until set.

Cool completely in pan or on wire rack. Cut into bars. Yields 16 large bars.

Sweet Potato Casserole

2 cups of mashed sweet potatoes
1 stick of butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup evaporated milk

Topping:
1 cup crushed cornflakes
1/2 cup brown sugar
1/2 stick of melted butter
1/4 cup chopped pecans

Preheat oven to 400 degrees. Mix all casserole ingredients well. Pour into baking dish and bake for 20 minutes.

For topping, add all ingredients to melted butter. Mix well and spread over hot baked casserole. Bake an additional 10 minutes at 400 degrees.

Broccoli Cauliflower Salad

12 ounces bacon, cooked crisp
1 head of broccoli, florets only (or 2 cups)
1 head of cauliflower, florets only (or 2 cups)
2 green onions or 1 small red onion
1 cup of mayonnaise
1/2 cup sugar to taste
1 tablespoon vinegar
1 cup of grapes (cut in half)
1 cup cashews (use pecans as alternative)

Cook bacon until crisp and break into small pieces. Cut vegetables into small florets and chop onion. Mix sugar, vinegar and mayonnaise to make salad dressing. Toss vegetables together with grapes and salad dressing. Marinate overnight. Before serving, stir in bacon and cashews.

Lower calorie alternative:
Substitute fat free mayo and Splenda

Oyster Casserole

1 pint fresh oysters
1/2 cup butter
dash of black pepper
1/4 cup of oyster liquid
2 cup of saltine cracker crumbs
1/2 teaspoon of salt
3/4 cup half and half
1/2 teaspoon worcestershire sauce

Preheat oven to 350 degrees. Drain oysters and reserve liquid. Combine cracker crumbs, butter and salt in 1 1/2 quart dish. Divide cracker crumb mixture in thirds. Layer 1/3 cracker crumb mixture in dish and 1/2 oysters. Sprinkle with pepper. Repeat. Then combine half and half, oyster liquid, and worcestershire. Pour liquid mixture over layers and top with remaining 1/3 crumb mixture.

Bake for 40 minutes. Serves 8.

We always end up doubling this because it's popular - even for those not fond of oysters!

Bean Bake

1/2 pound ground beef
1/2 green pepper, chopped
1 small onion, chopped
6 slices of bacon, chopped
1 14 ounce can pork and beans
1 14 ounce can kidney beans, drained
1 14 ounce package frozen Fordhook lima beans, cooked
1/2 cup barbecue sauce
1/2 cup brown sugar
1/2 cup ketchup
1 teaspoon dry mustard

Cook ground beef, onion and bacon in skillet. Drain. Stir in beans and remaining ingredients. Pour into 1.5 quart baking dish. Bake at 400 degrees for 45 to 55 minutes.

Helen's Southern Biscuits

2 cups all purpose flour (sifted)
2 teaspoons baking powder
1/4 teaspoon baking soda
6 tablespoons Crisco
1 teaspoon salt
2/3 cup buttermilk

Preheat oven to 450 degrees.

Sift together flour, baking powder, baking soda and salt. Cut in shortening. Stir in buttermilk. Turn out on lightly floured board. Knead slightly. Roll or pat out dough to 1" thickness. Cut in circles. Place on slightly greased baking sheet. Bake until golden brown approximately 10 to 12 minutes. Brush with melted butter.

Makes approximately 20 biscuits.

Mama's Potato Rolls

1 cup unseasoned hot mashed potatoes
2 packages of yeast
3/4 cup of sugar
1 tablespoon salt
2 eggs
2 cups lukewarm water
3/4 cup Crisco
6-7 cups of flour

Dissolve yeast in warm water, stir Crisco into hot mashed potatoes. Add sugar, salt, beat in eggs. Add to mixture of yeast and water. Beat in 3 cups flour. Add remaining flour up to 7 cups (until mixture comes away from side of mixing bowl). Grease bowl that you will use to let dough rise. While dough is rising, place in a warm place covered with damp cloth. Let dough rise until doubled in size. Store in refrigerator. Dough will keep up to 2 weeks.

Make rolls in your favorite shape. Brush with melted butter and let rise in a warm place until doubled in size. Bake at 400 degrees for 15 minutes or until lightly browned.
-- from Helen's submission to Hendersonville paper for Holiday Cookbook 1998