White trail mix 
9 cups cereal cherrios, rice chex
3 cups peanuts
2 1/2 stick pretzels
1-2 cups red and green m&m's
2 bags white choc
Melt choc and and pour over ingred and mix in a large bowl.

Ice Cream Sandwich cake

9x13 deep pan
1. layer ice cream sandwiches
2. Spread cool whip
3. Spread hot fudge + caramel or butterscotch
4. layer with crushed oreos
5. layer another layer of sandwiches

Shared by Lori Meadows

Caramel  Corn Puffs

2 bags Chesters Puff  Corn  
2 cups brown sugar light or dark
2 sticks butter (do not substitute margarine for butter)
1/2 cup dark Karo corn syrup
1/2 tsp baking soda
Preheat oven to 250 degrees
Put puffed corn in a turkey roaster coated with non-stick spray.
Begin to melt butter in a good sized pan over medium heat.
When butter is partially melted, add brown sugar and Karo
Stir mixture constantly until it boils.
Let mixture boil gently for 2 minutes stirring a few times.
Remove from heat and add baking soda. Mixture will foam.  Continue stirring until baking soda is dissolved.
Pour mixture over corn puffs stirring to cover all the puffs as much as possible.
Bake 1 hour at 250 degrees, removing every 15 minutes to stir.
After final stir, spread corn puffs on wax paper to cool.
When cool, break into bite size pieces if necessary.     ENJOY!
                      This recipe was shared by Barbara Brown

Shrimp Corn Chowder
2 cloves of garlic minced
1 small onion chopped
Small amount of Olive oil about 2-3 tablespoons
2 cans Cream of Potato Soup
1 can Cream of Celery Soup
1 pint Half and Half
Medium Cooked Shrimp about 1 lb. cut in 2-3 pieces each shrimp (can use 16oz. small frozen Cleaned Shrimp)
4 Ears Corn on the Cob cooked and stripped from the cob. (can use 1 bag 16 oz. frozen yellow corn)
4oz Fat Free Cream Cheese
2 bouillon  cubes and 1 cup chicken broth
Put the cream cheese in the crock pot on high so it melts a bit while you prep the shrimp etc.
Saute the Garlic, Onion and  Shrimp in the olive oil and prep the corn if using corn on the cob
Put all the  ingredients in the  crock pot for 1 hour  on high then (2 hours on low) stir occasionally to be sure the cream cheese melts.
Shared by Jean Murphy

Pudding Chocolate Morsels cookies

1 cup butter or margarine, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 pkg. JELLO Vanilla instant pudding (3.4oz)
1 tsp vanilla
2 eggs
1 tsp baking soda
2 1/4 cup flour
1 pkg. semi-sweet choc. morsels (12oz.)

Heat oven to 360 degrees.
Beat butter, sugars, dry pudding mix and vanilla in large bowl with mixer until well blended.  Add eggs and baking soda- mix well.
Gradually beat in flour. Stir in chocolate.
I refrigerate over night for best results, but you can bake immedialely
Drop tsp. of dough, 2" apart on baking sheet
Bake 8 - 10 minutes or until lightly browned.  Cool 3 minutes on baking sheets and remove to wire racks.

This recipe was shared by Sharon Eidle

Foolproof Piecrust (Bea Johnson)
4 cups flour
1 3/4 cup crisco shortening
1 Tablespoon sugar
2 teaspoon salt
1 Tablespoon vinegar
1 egg
1/2 cup water
With a fork mix together first 4  ingredients.  In a separate dish beat remaining ingred.  Combine the 2 mixtures, stirring with a fork until all ingredients are moistened.  Then with hands mold dough into 5 balls.  Chill at least 15 min before rolling.  
Dough can be refrig for 3 days or it can be frozen.  
Makes 2-9" double crust and 1- 9" pie shell. 

Glazed Lemon Zucchini Bread
  • 2 cups cake flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • ½ cup canola oil
  • 1⅓ cups sugar
  • 2 TB lemon juice
  • ½ cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini
Glaze ingredients:
  • 1 cup powdered sugar
  • 2 TB lemon juice
  • 1 TB milk
  1. Mix flour, salt and baking powder in a medium bowl and set aside.
  2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
  3. Fold in zucchini until it is mixed well.
  4. Add dry mixture to the wet mixture and blend all together until well combined.
  5. Pour batter into greased 9x5 loaf pan.
  6. Bake at 350 for 40-45 minutes.
  7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving

Ham & Cheese Sticky Buns

24 party size sweet rolls or potato rolls

1 lb sliced swiss cheese
1 lb shaved ham

1 cup butter

1/3 c brown sugar
2 T Worcestershire sauce
2 T Dijon Mustard
2 T poppy seeds 
Slice rolls in half and layer ham and cheese. Place top back on as one unit. 
Melt butter and the rest in the group, boil for 2 min. Pour over rolls and bake at 350 for 20 min.

Cauliflower Soup

1  med cauliflower

1  med carrot 
1/2 cup chopped celery
2 1/2 cup water
2 tsp chicken or veg bouillon
3 T. butter
3 T flour
3/4 tsp salt
1/8 tsp pepper
2 cup 2% milk
1 cup shredded cheddar cheese

In a large pot combine cauliflower, chopped carrots and celery, water and bouillon. Bring to boil and reduce heat and cover. Simmer 12-15 min.

In another pot melt butter, stir in flour, salt and pepper. Add milk and bring to a boil over med. heat. Cook and stir 2 min or until thick. Reduce heat, stir in cheese and cauliflower mixture.  Serves 8 Makes about 2 qts. 

Taco soup recipe
1 lb ground beef, browned and drained
28oz can crushed tomatoes
15 1/4 oz can corn, undrained
15oz can of black beans, undrained
15 1/2 oz can of red kidney beans, undrained
1 envelope dry Hidden Valley Ranch Dressing mix
1 envelope dry taco seasoning
1 small onion, chopped
Tortilla OR corn chips
shredded Cheese
sour cream
1 Combine all ingredients except chips, shredded cheese and sour cream in a slow cooker. Can be made on top of the stove.
2. Cover. Cook on low 4-6 hours in crock pot
3. Put corn chips in the bowl, top with soup, cheese and sour cream.
This recipe was shared by Krista Hershberger

Jewish Pound Cake   (Sandy Gilbert)
3 cups flour
3 cups sugar
1 cup crisco
1/4 lb butter
3 tsp baking powder
2 tsp vanilla
1 cup milk
6 eggs
Beat together sugar, crisco & butter until creamy. Add eggs and vanilla. Add dry ingredients gradually, alternating with milk.  Beat at high speed fo 6 minutes.

Bake @ 350 for approx. 1 hr 20 min.  Bake in a regular angel food pan, a bunt pan will be too small.
When cool, sprinkle top with powdered sugar.

Broccoli and Cauliflower Salad  (Irene)
1 head of Broccoli
1 head of Cauliflower
1/2 red onion
1 lb bacon
1/2 lb shredded cheese (White cheddar)
Chop broccoli and cauliflower into small pcs. Mix 1 cup mayo, 1/2 cup sugar, 2 Tablespoons vinegar add to veggies.

Hoagie Dip
1 bag shredded lettuce
1-2 tomatoes
1 onion chopped
1 lb american cheese
1 lb Capicole Ham
Cut ham and cheese into 1/2" squares
Add mayonnaise till you get the right consistancy
Salt -pepper and Italian seasoning
Tear up Italian bread for dipping

Crispy Oriental Green Salad.
1/2 c butter
2 Tbl. sugar
1/2 c. sesame seeds
2 - 3oz pkg of Ramen noodles uncooked, broken into small pieces
      (the seasoning packet is not used)
1 pkg. (3 oz) slivered or sliced almonds

In skillet, melt butter.  Add sugar, sesame seeds, noodles and almonds.
Saute until lightly browned.  Cool to room temperature and put into container.
Do not refrigerate
Meanwhile, mix DRESSING ingredients:
3/4 c vegetable oil
1/4 c sugar
1/4 c red wine vinegar
2 Tbl. soy sauce
Shake well. 

Toss 1 pkg of salad mix (your choice, I used romaine, coleslaw cabbage can also be used)
and 4 chopped green onions with noodle mixture and dressing just before serving.

Additional add ins:  diced chicken, mandarin oranges, whatever.....

Pumpkin Dump cake (made for Christmas Card Making day 9/22/12)

1 Box Yellow cake mix   (some people like to sub Spice cake instead)
1 15oz pumpkin puree
1 can evaporated milk
3 large eggs
1 1/2 c sugar
1 tsp cinnamon
1/2 tsp salt
1 1/2 cup pecans chopped
1 cup melted butter or margarine

Pre-heat oven 350  Mix pumpkin, milk, eggs, sugar, cinn & salt.  Pour into greased pan, sprinkle dry cake mix and top with pecans.  Drizzle melted butter over cake mix and pecans. Bake 50-55 mins. 

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