Chex Delight ( Donna)

Boil for 5 minutes:
1 cup sugar
1 cup light corn syrup
1 cup margarine
Then add:
1 teaspoon vanilla
1 teaspoon baking soda
Pour over and stir to coat:
17 oz Rice Chex (or 1/2 Corn Chex & 1/2 Rice Chex)
4 oz. slivered almonds
7 oz. coconut

Reese's Chewy Chocolate Cookies (Reba)

1 1/4 cup margarine softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups unsifted flour (2 1/4 - 2 1/2 flour)
3/4 cup Hershey's Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips (or flavor of your choice)

Cream margarine and sugar until fluffy. In a large mixing bowl add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Stir in peanut butter chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 350 for 8 to 9 minutes. (Do not over bake---Cookies will be soft. They will puff during baking and flatten upon cooling) Cool on cookie sheet until set about 1 minute Remove to wire rack to cool completely. Makes about 4 1/2 dozen.

Coconut Candy (Joycelyn)

1 lb powdered sugar
1 lb fine coconut
1 can sweetened condensed milk
1/2 cup butter (melted)
1 teaspoon vanilla
Optional... 1 cup finely ground nuts of you choice

Mix all ingredients in a large bowl.
Shape into small balls and place on a wax paper lined cookie sheet. Refrigerate over night.
Melt 1 large bag semi-sweet chocolate chips and 3 tablespoons shortening in a double boiler. Dip candy and set on wax paper. Spoon some of the melted chocolate into a zip lock bag. Cut the bottom corner of the bag with scissors then squeeze and drizzle chocolate stripes over coconut candy.
Best if stored in refrigerator

English Toffee (Peggy)

2 c butter
2 c sugar
2 Tbsp corn syrup
6 Tbsp water
1 tsp vanilla
1 c almonds slivered, opt.
1 c almonds ground, opt
1/2 t salt
1 lb dipping chocolate
Melt butter and grease sides of heavey kettle. Add syrup, salt and water. Add sugar
and cook to dissolve. Add slivered almonds and cook to 290* or hard crack stage,
stirring constantly. Add vanilla and pour to 3/8 inch thickness onto buttered cookie sheet.
If desired, mark into small squares and dip in chocolate after cooling thoroughly.
Otherwise spread with melted chocolate and sprinkle with ground almonds.

Fudge (Gail)

3 cup sugar
/34 cup butter
1 can (5oz) evaporated milk
1 pkg milk chocolate chips
1 jar marshmallow creme
1 cup chopped walnuts
1 tsp. vanilla
Bring sugar, butter and milk to full rolling boil in large saucepan on medium heat, stirring constantly. Boil 4 minutes or to 234 degrees. Stirring constantly. Remove from heat. Add chocolate and creme; stir until melted. stir in nuts and vanilla.
Pour into greased pan, cool.

Caramels (Gail)

1 cup butter
1 pound (2 1/4 cup) brown sugar
dash salt
1 cup light corn syrup
1 15 oz can sweetened condensed milk
1 tsp vanilla

Melt butter in heavy 3 quart saucepan.
Add sugar and salt; stir thoroughly. Stir in corn syrup.
Mix well. Gradually add milk, stirring constantly. Cook and stir
over medium heat to firm ball stage (245)
12 to 15 minutes. Remove from heat; stir in vanilla.
Pour into buttered 9x9x2 inch pan. Cook and cut into squares.

Fruit Cake (Gail)

Double Cheese Salad (Mary)

1 large package of lemon jello
2 cups boiling water
Dissolve jello in the boiling water and add 3 oz package of cream cheese. Cool.
In a sauce pan combine 15 oz can of crushed pineapple (do not drain) and 1 cup of sugar. Boil 10 min. and cool. I omit the sugar and just add the can of pineapple to the jello cooled whipped jello above.
Add 2 cups of grated mild cheddar cheese. Whip ½ pt of whipping cream – I use Cool Whip sometimes.
Beat jello mixture until foamy and add pineapple, add cheese and fold in the whipped cream. Garnish with chopped nuts (I use walnuts).

Raspberry Cranberry Jello Salad (Donna)

1 (6 oz package) raspberry jello
1 1/2 cups of boiling water
2 Tbs. orange rind grated
1 (16 oz) can jellied cranberry sauce
1 (8oz) can crushed pineapple, drained
1 cup diced celery
1 package instant lemon pudding
2 cups milk
1 (8oz) cool whip
1 cup walnuts or pecans chopped
Dissolve jello in water, add rind and cranberry sauce and
chill until thick. Stir in pineapple and celery. Pour
into a 9x13 pan and let it set. Prepare pudding as package directs.
Spread on jello and refrigerate. Before serving spread with
Cool whip and sprinkle with nuts.

Pumpkin Pie Bites (Peggy S.& Christy)

1 spice cake mix
small can pumpkin
Mix together, add semi-sweet chocolate chips. Drop bite size dough onto baking sheets. Bake at 350* for 8 min.

Yam Casserole (Joycelyn)

1 large can yams
1/2 cup sugar
1/8 cup milk
1/2 teaspoon vanilla
1 egg
1/2 cup crushed pineapple
1/2 cup chopped shredded coconut
1/4 cup melted margarine
Melt margarine and mix all ingredients together. Place yam mixture in 8X8 pan.

Topping

Mix together:
1/2 cup chopped pecans
1/4 cup flour
1/4 cup melted margarine
1/2 cup brown sugar
Spread topping over yams. Bake at 350 for 25-30 minutes.

Cranberry Sauce (Joycelyn)

10 oz. fresh cranberries chopped in food processor
20 oz. can crushed pineapple
1/3 cup agave (sweetener)or sugar
Drain liquid from pineapple(is should be about 1 cup...add water if necessary to make it 1 cup). Place pineapple juice and agave in sauce pan and bring to a boil.
Add chopped cranberries to hot pineapple mixture and cook for about 10 minutes. Add drained crushed pineapple to pan and cook another 1-2 minutes.
Chill in refrigerator. Serve cold.

Stuffing (Reba)

2 loaves of cheap white bread
Cube then mix with a little seasoning salt for color--let dry overnight. Stir with hands.
In an electric fry pan:
Saute 1 lb. butter
2-5 stalks celery chopped
1 onion chopped
When cooking add 1/4 to 1/2bottle of sage.
Add bread slowly and mix in chicken broth (2-3 cans chicken broth--small) to make moist.
Place in 9X13 pan and bake at 350 for 30-45 minutes OR Stuff in a turkey

Halloween Fingers (Keri)

1 1/2 c peanut butter
6 c powdered sugar
1 cup margarine
1 1/2 tsp vanilla

Mix together until well blended. Shape into fingers. (Shape around a pretzel stick --for the bone)
Pretzel sticks (optional)
sliced almonds for fingernails
red food gel for blood
Add almond fingernails and food gel to shaped fingers.

Witch Hats (Gail)

One of our Taste Testers enjoying a Witches Hat! Yummmmmmmmmmm

























Chocolate striped packaged cookies
Colored frosting
Hershey Kisses
Turn cookies chocolate side up, place a mound of colored frosting in center, then place a Hershey Kiss on top of icing.

Pumpkin Woopie Pies (Joycelyn)

1 cup canned pumpkin
1/3 cup butter, softened
1 package 2-layer-size spice cake mix
2 eggs
1/2 cup milk
1 recipe Marshmallow-Spice Filling (see recipe below)

Directions

Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.

By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.

Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined.

Recipe compliments of Betty Crocker

Pumpkin Spice Cake Balls (Joycelyn)

These are pumpkin spice flavored cake balls. Made like Bakerella's famous cake balls and cake pops. For directions and tutorials go here Be sure to check out all the different styles of cake balls and cake pops for every season and flavor while you are visiting this site.

This is the cake recipe used for this recipe

1 box French Vanilla cake mix (I used a yellow cake mix)
1 cup canned pumpkin
1/2 tsp cinnamon
1/2 tsp. pumpkin pie spice
3/4 cup water
1/3 cup vegetable oil
4 large eggs

Pumpkin Dip (Mary)

Peggy brought some delicious sweet pepper that went great with this dip too.

Waiting for recipe

Pumpkin Cheese Cake (Carolyn)

Monster Mouths (Keri)

Apple Slices
Peanut Butter
Mini Marshmallows
Pineapple Juice
Slice apples and soak in pineapple juice. Dry slices off and smear thin layer of peanut butter on each slice. Place marshmallows on one slice add another lice (peanut butter side down) on top.

Casserole in a Pumpkin Shell (Laura S.)

1 med pumpkin, cut out a lid and clean out
2 lbs hamburger
4 potatoes cubed
3 carrots, grated or chopped
1 med onion chopped
2 tsp salt
1/2 tsp oregano
1 tsp vinegar
1/2 tsp garlic powder
1 can tomato soup
3 eggs beaten

Place pumpkin on a cookie sheet. Bake at 350 degrees for 45 minutes. Pumpkin should remain firm. while baking put together casserole mixture.
brown hamburger and onion. Cook Potatoes and carrots until tender. Mix spices, tomatoe soup, and eggs. blend together.
Pour over meat and vegetable. mix.
Pack into pumpkin with lid on. Return to oven and bake at 350 degrees for 1 to 1 1/2 hours. the last 20 minutes take lid off stir and continue to bake.
When serving, if you like pumpkin you can scrape the edges if you don't you can just eat the casserole.

Grape Salad (eyeballs) (Laura S.)

3-4 lbs grapes

take off stems. wash. dry.

8 oz cream cheese
8 oz sour cream
1/2 C sugar
1 tsp vanilla

mix together. stir in grapes.. spread in a cookie sheet or cake pan.

1/2 c brown sugar
1 c pecans (or any chopped nuts) (optional)

spread over top. refrigerate and serve.

Pumpkin or Applesauce Cookies (Laura S.)

1/2 C shortening
1 C sugar
2 eggs

cream

1 C applesauce or pumpkin

cream

2 C flour
1 tsp soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg

mix together. Add in Chocolate chips. Bake at 350 degrees for 10-12 minutes

Pumpkin Roll (Laura S)

3 eggs
1 C. sugar
2/3 C. canned pumpkin
1 tsp. lemon juice

3/4 C. flour
1 tso. baking powder
2 tsp. pumpkin pie spice
1 C. chopped nuts
Combine

beat eggs on high for 5 min. Beat in sugar, add pumpkin and lemon juice. Fold in flour mixture. Pour in jelly roll pan and sprinkle with nuts (optional). Bake at 375 degrees for 15 minutes. Dust with powdered sugar and roll up on a towel (dust towel too!) Chill for 2-3 hours. Mix 8 oz. cream cheese, 4 Tbsp butter, and 1 tsp vanilla, and 1 C. powdered sugar. Frost cake and roll it back up (remove the towel). Put in fridge or can be wrapped in plastic and put in freezer.

Meatballs (Gail)

1 lb hamburger
1 egg beaten
2 potatoes, grated
2 carrots, grated

Mix all together, form into meatballs. Cook in oven 350 for about 10 minutes or until done.

I put them over rice with a sweet and sour sauce over. You can freeze them and use them in any ways you prefer.

Apple Snack Pizza (Keri)

How do you split one apple between three kids? Make this simple snack for
after school and they'll never complain about sharing an apple again!

1 flour tortilla
1 apple, peeled and thinly sliced
Butter
Sugar
Cinnamon
Caramel ice cream topping

Butter tortilla. Sprinkle with sugar to taste. Arrange apple slices on tortilla.
Sprinkle with a little more sugar then cinnamon. Bake at 350 till apples are
firm tender. About 20 - 30 minutes depending on thickness of apples. Let cool
about ten minutes then drizzle with Caramel ice cream topping. Cut with
pizza cutter.

Apple Dumplings (Keri)

2 c. flour
2 tsp. baking pwd.
1/2 c. shortening
1/2 tsp. salt
1 Tbsp. sugar
1/2 c. milk (or a little more)
3 - 5 peeled and grated apples

Mix everything but apples together to make dough. Roll dough into rectangle and spread apples over top.
Sprinkle with sugar and cinnamon. Roll and cut like cinnamon. (Makes about 12)
Put rolls in a 9x13 pan and cover with sauce. Bake at 350 for about 1 hour.
Sauce:
1 1/2 c. sugar
2 c. water
1/2 c. margarine
Bring to boil then pour over rolls and bake.

Cool slightly then serve with whip cream or ice cream.

Waldorf Chicken Salad (Judy)

Waiting for Recipe

Dutch Oven Potatoes (Mary)

Waiting for Recipe

Chili Cheese Potatoes (Peggy)

4 large potatoes microwaved 8-10 min
1 can chili heated
1 cup shredded cheese
split potatoes on plate. Pour chili over the top and then top with cheese.
Opt. minced onions and olives add flavor and color.

Apple Walnut Salad (Donna)

2 apples cubed
1 cup diced celery
½ cup chopped walnuts

Cover with yogurt and serve(We like French Vanilla)

Apple Enchiladas (Donna)

1 (21 oz) can apple pie filling
6 (8inch) flour tortillas
Ground cinnamon
½ cup butter
1 cup brown sugar
½ cup water

Preheat oven to 350 , Grease a 2 quart baking dish
Spoon about one heaping quarter cup of pie filling
Evenly down the center of each tortilla, Sprinkle
With cinnamon; roll up, tucking in edges; and place
Seam down in dish.

In a medium saucepan, combine butter, brown
Sugar and water, Bring to a boil, stirring constantly:
Reduce heat and simmer 3 minutes.
Pour over Enchiladas and let stand 30 minutes.

Bake 20 minutes, or until golden

Caramel Apple Dip (Joycelyn)

1 17 oz. jar Mrs. Richards Butterscotch Caramel Sauce
1 8 oz. package cream cheese

Let cream cheese soften to room temperature. Mix caramel sauce and cream cheese together until smooth.

Chill and serve with granny smith apple wedges.

Bunny Bread (Gail)

Thaw 1 loaf Rhodes Bake and serve bread.
Divide in pieces and shape into body, arms, legs, head, ears etc, to make a bunny.
Bake and serve.
Place raisins for eyes and sliver almonds for teeth.
Isn't he cute!!

Candy Stuffed Eggs( Reba)

Easter would not be complete without plastic eggs filled with candy!
Reba shared this Easter treat with us. What a fun colorful basket.

Cream Puff Cake (Laura S)

1 cup water
1 cup flour
1 cube butter
4 eggs

Preheat oven to 400. Heat water and butter to rolling boil. Stir in flour overlow heat for 1 minute. Remove from heat and wait until cool to touch. Beat in eggs one at a time until smooth. Spread on cookie sheet. Cook 35 minutes. Let crust cool. Top with 1 small chocolate and 1 small vanilla pudding made and mixed together. Top with cool whip. Drizzle chocolate syrup on top or grate a chocolate bar of choice.

Deviled Eggs (Christy)

These were very yummy! Easter just would not be Easter without deviled eggs.

Orange Cream Cheese French Toast Casserole (Joycelyn)

8 oz cream cheese--room temperature
4 eggs
2/3 cup milk
1/3 cup frozen orange juice concentrate
1/4 cup sugar

Blend ingredients together in blender and pour over 3 cups bread crumbs torn in about 1 inch pieces that have been placed in a greased casserole dish.
Bake at 350 for 30-35 minutes or until a knife inserted near center comes out clean.
Serve with maple syrup.
You can also serve this with Orange Syrup and it add to the orange flavor.

Cheesy Stuffed Hard Rolls (Joycelyn)

1 1/2 lbs. grated cheese
1 can chopped olives
2 tablespoons finely chopped green pepper
1 small onion finely chopped
4 hard boiled eggs grated
1 can tomato sauce
Mix together and put in hard rolls. Wrap in waxed paper and bake at 200 for 20 minutes.

Chocolate Covered Marshmellow Easter Eggs (Laura S)

Fill several cake pans with flour about 2 inches deep. Press a plastic mold(Easter egg) into flour making about 35 medium impressions.

Soak 2 Tablespoons Knox unflavored gelatin (2 envelopes) in 1/2 cup cold water.
Boil 2 cups sugar and 2/3 cup water to the soft ball stage.
Stir in softened gelatin to the syrup and let it stand 1 minute. It will foam as you stir.

Beat 2 egg whites until stiff. Add syrup mixture into egg whites slowly while beating on high with your mixer. Beat about 10 minutes until beater marks disappear in 10 -15 seconds when you turn it off.

Add 1 tsp vanilla flavoring and a few drops of food coloring if you wish.
Spoon out marshmallow into hallow molds. Do not over fill.

Let set 10-20 minutes. Dust tops with flour. Coat with melted chocolate. When dry may draw designs or put names on eggs with frosting or eat plain.

Egg Idea (Julie)

My idea, if you want to share it, is one I got from Homemaking years ago. Cinnamon rolls again. Arrange them to look like a sheep, cut out feet and ears to attack and a bitty tail. The egg ring is cool, too. Don't cut the cinnamon rolls all the way through, then twist them into a circle with the uncut portion inside the circle. Spread the rolls and place a colored, cooked egg in between each roll and bake it. Cute, but not all that practical.

Main Dish Idea (Julie)

An idea for bread dough, I roll the dough, as though for cinnamon rolls, and make a dinner meal using themed ingredients . Spread the dough with appropriate sauce, add meats and toppings.Pizza toppings. Ham and peas with cheese sauce. Hamburger, onions and peppers. Cream of whatever soup, chicken, mushrooms,etc... Whatever you like, then roll and cut. Add more sauce over rolls after baking, if desired.

Cinnamon Rolls (Christy)

Waiting for recipe

Garden Veggie Pizza Squares (Mary)

Prep Time:5 Min Cook Time:15 Min Ready In:1 Hr 30 Min



Ingredients

1 (8 ounce) package refrigerated crescent rolls or pizza roll
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions

Directions:

1.Preheat oven to 375 degrees F (190 degrees C).

2.Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.

3.Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Toasty English Muffins (Joycelyn)

1 pkg. yeast
1/4 cup warm water
3 cup flour
1 1/4 cup scalded milk
2 Tablespoons sugar
1 cup corn meal
1 teaspoon salt
1/4 cup margarine

Soften yeast in warm water. Add sugar, salt and margarine and let cool to lukewarm. Stir in 1 cup flour and add yeast and cornmeal mixing well. Beat 2 min. on medium speed with an electric mixer or beat 300 vigorous strokes with wooden spoon. Beat in remaining flour to make soft dough. Cover and let rise in warm place until double. (About 1 hour) The dough will be very soft dough almost too sticky to handle.
(I use my Kitchen Aid mixer to mix the dough)

Stir down and roll out to 1/2 inch thickness on floured board. Sprinkle with corn meal. Cut in 3-4 inch rounds, cover, and let rise for 30 minutes.

Heat slightly greased griddle to 300 degrees. (I prefer to use an electric fry pan so I can control the temperature. I also place the lid on fry pan to aid in cooking the muffins through to the middle easier.)

Place muffins on griddle cornmeal side down. Cook each muffin for 4-5 minutes and then turn over and cook for another 4-5 minutes. Cool.

Use a fork to separate the muffins as cutting with a knife destroys the texture of the muffins.

Frozen Refrigerator Rolls (Joycelyn)

This makes a big batch so freeze them like Rhodes Rolls and pull them out when you need them. You can make any shape roll you desire.

4 cups warm milk add 1 cube margarine
6 eggs in a mixing bowl beat with 1 cup sugar 2 tsp. salt add milk and margarine
Dissolve 2 tbs. yeast in 1/2 cup warm water and add to mixture
Add enough flour to make a soft dough.

Let dough double in size on counter then shape and cook OR let sit in the refrigerator over night then shape and cook the next day.ORForm into balls and place on greased cookie sheet and freeze. After frozen place in a freezer bag to store until ready to use.

There are a couple options to thaw. Place them on a greased pan that you want to bake them in then cover with plastic wrap sprayed with nonstick spray so the wrap doesn’t stick to the rolls. They can sit covered over night in the fridge. Bring out and let rise half hour to 1 hour or until doubled.

For Cinnamon Rolls:
You can also roll the dough into a rectangle spread with margarine brown sugar and cinnamon and roll it up, then cut into slices and flash freeze (or freeze them individually before putting them together in a bag to freeze in the freezer) on greased cookie sheets.

For Monkey Bread or Sticky Buns:






Break pieces of dough into 1 inch balls and flash freeze.





Place 72 one inch frozen dough balls in a bunt pan. Mix together the following:
1 small pkg pudding mix vanilla OR butterscotch flavor (not instant)
1/2 cup melted butter or margarine
1 cup brown sugar
4 Tablespoons cream

Pour caramel mixture over frozen dough. Let rise over night and bake in the morning or make in the morning and cook in the evening.

(Optional--mix 1 1/2 cup chopped nuts of your choice in with the 1 1/2 inch balls of dough before adding sauce)

Bake at 350 for 20-25 minutes. Remove from oven and invert onto a plate so warm caramel runs down sides. Enjoy!