Warm Caramel Apple Cake

Prep Time: 30 min.
Total Time: 1 hour 25 min.
Makes: 15 servings

Cake:
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly
sliced (about 2 1/3 cups)
1 box Betty CrockerSuperMoist yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice

Topping:
2/3 cup Betty Crocker Whipped fluffy white frosting
(from 12-0z container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired

1. Heat oven to 350 degrees F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.

2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.

3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.

4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.

High Altitude (3500-6500 ft): Bake 45 to 50 minutes.

Substitution
You can use cinnamon for the apple pie spice for a slightly different flavor.

Success
Granny Smithy and Braeburn are good apple choices to use in this recipe.

Buttermilk Biscuits

3 cups flour
4 t. baking powder
1 t. baking soda
1/4 t. salt
1 T. sugar
3/4 cup cold butter
1 1/3 cup cold buttermilk

Preheat oven to 425 degrees.
Mix flour & other dry ingredients together. Cut in butter until the mixture forms coarse pieces.
Add the buttermilk and stir until just moistened. (Don't over mix it!)
Roll and cut with biscuit cutter. ( I usually only get 8-10 very large biscuits, the thicker, the
better)
Place on a greased baking sheet with edges touching!(Very important)
Bake for about 15 min. or until tops are just golden brown. When you take them out of oven,
remove from pan immeadiately.

I love biscuits, but couldn't make great ones, until I found this recipe! Be sure to use cold
butter and buttermilk, it makes all the difference!

Chicken Cordon Bleu Pasta

2 packages penne pasta, cooked to package directions
1 pkg bacon, cooked and broken into bite-sized pieces
2 pounds boneless grilled chicken breast cut into bite-sized pieces
one bunch chopped green onion
1 package fresh sliced mushrooms
2 - 4 cloves garlic, minced

Sauce:
1 cube butter
2 8 oz packages cream cheese
2 - 3 cups milk
1 1/2 cups parmesan cheese
4 cups grated mozarella cheese

prepare chicken and bacon and set aside. While pasta is cooking, saute green onions, minced garlic and mushrooms. Set aside. For sauce, melt butter, add cream cheese and milk. Cook on medium heat until simmering. Add parmesan cheese. Mix well. Remove from heat. Add cooked pasta, mushroom mixture, and chicken and bacon. Place in 2 9 x 13 pans. Sprinkle with mozarella. Place under broiler until cheese is melted and bubbly.

Lemon Crumb Muffins

6 cups all purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups sour cream
2 cups butter, melted
3 Tablespoons grated lemon peel
2 Tablespoons lemon juice
Streusel:
3/4 cups flour
3/4 cup sugar
1/4 cup cold butter
Glaze:
1/2 cup sugar
1/3 cup lemon juice

In a large bowl, combine the flour, sagar, baking soda and salt. in anothe bowl whisk the eggs, sour cream, butter, lemon peel and lemon juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 3/4 full. In a small bowl, combine flour and sugar, cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 degrees for 20 - 25 minutes or until a tooth pick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze intredients. Drizzle over warm muffins. Makes about 40 muffins.

Yummy Cheese Ball

1 8oz pkg cream cheese
1 bottle pineapple cheese spread
finely chopped green onion
finely chopped pecans

Mix together the cheese and onions. Form into ball. Roll in pecans. Refrigerate 24 hours before serving.

Taco Soup

1 lb. hamburger
½ onion, diced
1 can chili
1 can corn
1 can red kidney beans
1 can green chilies
1 can stewed tomatoes
1 can tomato soup with 1 can water
shredded cheese
1 bag tortilla chips

1. Brown the hamburger & the onion.
2. Put hamburger & onion in a crock-pot or large pot on stove.
3. Add all other ingredients except cheese & chips.
4. Cook until hot.
5. Serve with shredded cheese on top & chips.

Minestrone Soup

3 slices bacon, chopped
1 c. onion, diced
½ c. celery, diced
2 large garlic cloves, minced
1 tsp. basil
1 can beef broth
1 can bean with bacon soup
1 ½ cans water
1 pt. tomatoes
½ c. uncooked small macaroni or spaghetti
½ tsp. salt
1 c. cabbage, shredded (optional)
1 c. zucchini, diced

1. Cook bacon, onions, celery & garlic until cooked.
2. In a large pot, break bacon inside, add onions, garlic, & basil.
3. Stir in rest of ingredients, except cabbage & zucchini.
4. Bring to a boil, cover, reduce heat, & simmer for 15 minutes.
5. Add cabbage & zucchini.
6. Cook 10 minutes more or until done.

Licorice Caramels

1 can sweetened condensed milk
2 cups sugar
2 squares butter
1/2 teaspoon salk
1 1/2 cups light Karo syrup
1 1/2 t. anise flavoring
1/2 bottle black food coloring

Mix all except flavoring and food coloring in a large kettle. Cook to soft ball stage (235). Remove from heat and stir in flavoring and food coloring. Stir well and pour into a buttered dripper pan, set in refrigerator to cool. Cut into squares and wrap in waxed paper.

Chili

yield: 8 servings

1 lb. hamburger
1 medium onion, diced
4 cans tomato sauce (8 oz. each)
1 can tomato paste (6 oz.)
2 cans red kidney beans (15 ¼ oz. each)
1 ½ pkg. dry chili mix
shredded cheese (optional)
sour cream (optional)

1. Brown the hamburger & the onion.
2. Put hamburger & onion in a crock-pot or large pot on stove.
3. Add all other ingredients.
4. Cook until hot.
5. Serve over warm rice.
6. T0p with shredded cheese & sour cream if desired.

Sweet Chex mix

1 16 oz. box rice chex
2 cups coconut
1 cup sliced almonds
1 cup white Karo syrup
1 cup sugar
3/4 cup butter

Bring karo syrup, sugar, and butter to a boil for 1 minutes. Combine chex, coconut, and almonds. Pour mixture over chex mixture and stir.

Caramel Brownies

1 German Chocolate Cake Mix
1/3 Cup evaporated milk
1 cube soft butter

Mix together. Spray pan. Use 2/3 of the dough, press into bottom of pan. Cook 6 minutes at 350 degrees. Meanwhile, mix

40 caramels
1/4 cup evaporated milk

Cook until smooth.

After the 6 minutes, remove the brownies from oven. Drop caramel mixture by spoonfuls onto the brownies. Top with 1 cup milk chocolate chips and the remaining dough. Bake 15 - 18 minutes more at 350 degrees

Teriyaki Chicken

Teriyaki Chicken

yield : 6-8 servings

1 c. soy sauce
1 c. sugar
1 c. water
1 tsp. fresh garlic
1 tsp. fresh gingerroot
green onion (optional)
5 lbs. chicken

1. Mix all the ingredients together except chicken.
2. Marinate the chicken in the sauce for as long as you like.
3. Bake in a pot on the stove for about 30-35 minutes for bone-in chicken.
4. For boneless chicken, the cooking time won’t be as long.
5. Serve with warm rice, potato salad, & corn!

Black Bean and Pumpkin Chili

I haven't actually tried this recipe yet, but it sounds so good to me. Seasonally appropriate now.

1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 tbsp. olive oil
3 cups chicken broth
2 15 0z. cans black beans, rinsed and drained
2 1/2 c. cubed cooked turkey
1 15 oz. can solid pack pumpkin
1 14 1/2 oz. can diced tomatoes, undrained
2 tsp. parsley flakes
2 tsp. chili powder
1 1/2 tsp. dried oregano
1 1/2 tsp. ground cumin
1/2 tsp. salt

In a large skillet, saute the onion, yellow pepper, and garlic in oil until tender. Transfer to a 5 qt. slow cooker, stir in remaining ingredients.
Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings ( 2 1/1 qts)

Hunter's Delight

1/2 lb. bacon
2 1/2 pounds red potatoes, thinly sliced
2 medium onions, sliced
1 1/2 lbs. boneless venison steak, cubed
2 cans (14 3/4 oz) cream style corn
3 tbsp. Worcestershire sauce
1 tsp. sugar
1/2 to 1 tsp seasoned salt

In a large skillet, cook bacon over medium heat until crisp, drain. Place potatoes and onions in a 5 qt. slow cooker. Top with venison and bacon.
Combine the corn, Worcestershire sauce, sugar and seasoned salt, pour over the top. Cover and cook on low for 6-8 hours or until meat and potatoes are tender.
Yield: 8 servings

Crab Parmesan Toasts

1 can cream of mushroom or celery soup
1 1lb. flaked crab meat ( I use the fake stuff)
1/2 c. chopped celery
1/4 c. sliced green onions
1/8 tsp. grated lemon peel
1 tbsp lemon juice
1 loaf French Bread
1/2 c. grated Parmesan cheese

In medium bowl stir together soup, crab meat, celery, onions lemon peel and lemon juice.
Diagonally slice bread into 26 slices. Arrange on two cookie sheets. Broil 4" from heat 2 minutes, turning once, until toasted. Spread two tablespoons crab mixture on each bread slice. Sprinkle with Parmesan and paprika. Broil 5 minutes or until lightly browned. Serve immediately.

Raspberry Cake

2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 c. milk
1 tsp. vanilla
2 c. fresh raspberries of one 10-12 oz. package frozen raspberries, thawed and drained

Sift dry ingredients together. Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Fold dry ingredients to creamed mixture alternately with milk. Beat well. Add vanilla.
Pour 2/3 of the batter into greased 9x13" pan. Sprinkle over with the berries- cover with remaining batter. Bake at 375 degrees for 25-30 minutes until center tests done with toothpick.
When cool, glaze with the following icing:
3 tbsp cream
1 tbsp butter
1/2 tsp vanilla
1 1/2 c. powdered sugar
Beat until well blended.

This recipe was given to me by one of my third grade students when I got married. It is delicious without the glaze as well. I made this frequently when I was a newlywed and call it Honeymoon Cake.

Sweet and Sour Chicken

2 chickens cut up ( or substitute for special cuts such as thighs, drummies, or breasts)
Mix together following ingredients:
1 small bottle of Russian Salad dressing
1 10 oz. jar of apricot preserves
1 pkg. Lipton Onion Soup mix

Place chicken in large baking dish. Pour sweet and sour sauce over chicken. Bake 1 1/2 hours at 325-350 degrees or until chicken is done. Serve with hot cooked rice and pineapple chunks.

Banana Oatmeal cookies

1/2 cup butter
1 cup sugar
1 cup mashed bananas
1 egg
1 3/4 cup oatmeal
1 tsp. vanilla
1 1/2 cup flour
1 tsp. cinnamon
1/2 tsp. soda
1/2 tsp. salt
1 cup (or more!) chocolate chips

Cream butter and sugar, add egg, banana and oatmeal. Add vanilla, then dry ingredients. Mix well. Fold in chocolate chips. Bake 10 minutes at 350.

Scalloped Pork Chops and Potatoes

Quick, easy and delicious!

4 potatoes
1 Tbsp. chopped onion
salt and pepper
4 pork chops
crumbled corn flakes
milk

Slice potatoes into buttered casserole dish. Sprinkle with onion, salt and pepper. Cover with milk. Sprinkle chops with salt and pepper. Cover thickly with crumbled corn flakes on both sides. Place chops on potatoes and cover with remaining corn flakes. Bake at 350 for 1 hour.

Taco Turnovers

1 T. yeast
3 T. sugar
1 1/2 c. water
3+ c. flour
3 T. oil
1 tsp. salt
1 lb. hamburger
1 pkg. taco seasoning mix (mix according to package instructions)
1 lb. cheese

Mix first 6 ingredients. Divide into twelve balls. Roll into 5"-6" circles. Mix meat and taco mix together. Fill circles with meat and cheese. Fold over and crimp closed. Bake at 375 until golden brown.

Tae Kwon Do Chicken

8-10 chicken thighs
olive oil
3 cloves garlic, chopped
1/2 cup white vinegar
2 cups water
6 peppercorns
1 T. brown sugar
2/3 cup soy sauce
1 bay leaf
3 green onions, chopped
fresh ginger to taste

Saute chicken in oil in a large cast iron skillet until a golden color. Then add all of the other ingredients. Simmer for one hour. Serve with rice.

My girl's TKD instructor makes this dish when they test in the spring. It's a great tradition. I make it without the peppercorns.

Sweet Bacon wrapped chicken

1/4 pound boneless, skinless chicken breasts,
1 pound sliced bacon
2/3 cup brown sugar
2 Tablespoons chili powder

Cut chicken breasts into 1 inch strips. Cut each bacon strip in half. Wrap each chicken piece with bacon and secure with toothpick. Mix together the brown sugar and the chili powder. Roll wrapped chicken in sugar mixture and place on a baking sheet. Bake at 350 degrees for about 35 minutes or until chicken is cooked through and bacon is crisp.

Almond Balls

2 cubes real butter
1/2 t. vanilla extract
1 can sweetened condensed milk
5 cups powdered sugar
1/2 t. almond extract

Mix with beaters. Place in plastic bowl. Cover and put in fridge until firm. Put a little conrnstarch in your hand and roll candy in small balls. Dip in chocolate and roll in toasted chopped almonds. (to toast the almonds place in over at 300 degrees for 30 minutes).

Five hour stew

Oven 250 degrees

2 lbs. boneless chuck (elk and venison are excellent choices as well)
1 lb. can tomatoes
2-3 fresh carrots
4-5 potatoes
(adjust to taste, I also add a can of corn and green beans)
2 onions
1 Tblsp. sugar
2 cups cut up celery
3 Tblsp quick-cooking tapioca
2 Tsp salt
1/4 Tsp pepper
1 can water chestnuts, drained and sliced

Combine all ingredients in 3 qt. casserole. Do NOT brown meat. Stir gently to blend. Cover and bake 5 hours at 250 degrees. Do not stir. 1/4 cup red wine or sherry may be added just before serving.

Easy Italian Casserole

1 lb ground beef
1/2 cup chopped onion
1 clove garlic, crushed
15 oz can tomato sauce
1 small can mushrooms, drained
1 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon basil
salt and pepper
2 cups Bisquick
1/2 cup milk
1 egg
8 slices of cheddar cheese
1/4 cup grated Parmesan cheese

Brown and drain hamburger. Add onion, garlic, sauce, mushrooms and spices. Cook for 10 minutes. Mix Bisquick, milk and egg. Spread Bisquick mixture in a 9 x 9 baking dish. Top with 4 slices of cheese, meat mixture and more cheese. Top with parmesan cheese. Bake at 400 degrees for 20 minutes.

Sure Fire Wonders (The Best No Bake Cookies)

2 cups sugar
1 bag (12 oz.) semi-sweet chocolate chips
1 stick butter (not margarine)
1/2 cup milk
dash of salt

Mix all together. Boil gently for 2 - 3 minutes, then add:
1/3 cup peanut butter
1/2 teaspoon vanilla
1/2 cup chopped nuts
3 cups oatmeal
1/2 cup coconut (if desired)

Drop by spoonful onto waxed paper

Kaylene's Cheese Ball

I keep losing this recipe, so if I post it here, hopefully I will be able to find it at Christmastime.

8 o. cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmesan Cheese
1/2 cup chopped thin-sliced deli Ham (Buddig Honey Ham)
1/4 cup chopped green onions

Mix all together. Put in small plastic bowls and refrigerate

Piccata di Pollo

I had this in Washington D.C. last spring and it was soooo yummy I had to find a receipt. It was served with steamed vegetables and I felt very sanctimonious about my light dinner.....until I saw it has lots of butter!

Piccata di Pollo

(Chicken with Lemon and Caper Sauce)


INGREDIENTS

* 2 tablespoons unsalted butter
* 2 tablespoons olive oil
* 4 (3-ounce) chicken cutlets
* Flour for dredging chicken
* 1/4 cup dry white vermouth
* 1/4 cup chicken stock or low-sodium chicken broth
* 1 lemon, thinly sliced and seeded
* 2 tablespoons drained capers
* Chopped Italian parsley, for garnish

INSTRUCTIONS

1. Heat 2 tablespoons each butter and olive oil in a large skillet until shimmering hot. Meanwhile, season four 3-ounce chicken cutlets with salt and pepper, then dust with flour, shaking off any excess. Best if skin is removed first.
2. Brown the chicken on both sides. . Transfer to a plate when done. Pour off any fat, add 1/4 cup dry white vermouth to the pan, and deglaze, scraping up any browned bits. Add 1/4 cup chicken stock and cook until syrupy.
3. Add 1 thinly sliced, seeded lemon and 2 tablespoons drained capers and cook for a few minutes, until the sauce has thickened slightly.
4. Season to taste with pepper and a bit of salt (capers are salty), then swirl in 2 tablespoons unsalted butter and sprinkle with chopped Italian parsley. Return the chicken to the pan for 1 to 2 minutes to reheat, then serve immediately.

Meatballs Bavarian

Make up a whole bunch of smallish meatballs -- hamburger is fine. Put them in a crockpot and cover with equal parts of tomato ketchup (or catsup) and cheap beer (the alcohol cooks off). Cook on "Low" or "Medium" all day, stirring just enough that the stuff doesn't stick. I forgot -- periodically skim off the grease as the stuff cooks. How much grease you get depends upon the fat content of the ground meat you used.

Serve with toothpicks as an oderve or appetizer, or over noodles or rice as a main dish. It freezers well, too.

You do NOT need more seasonings, but you CAN tell everyone that the recipe is a family secret.

Carmel Dumplings

Sauce:
3/4 cup sugar, carmelized in heavy skillet
2 cups hot water
3/4 cup sugar
2 teaspoons butter
1/8 teaspoon salt
Cook until smooth.

Dumplings:
2 cups flour
2 teaspoons baking powder
5 tablespoons shortening
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla

Mix as for biscuit dough. Drop by tablespoons in hot carmel sauce. Cook over medium heat for 30 minutes with lid on. Serve with warm whipped cream

Stroganoff Casserole

1 pound ground beef
1/2 teaspoon garlic salt
2 Tablespoons flour
1 small carton sour cream
2 Tablespoons dried chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 package noodles
sliced mushrooms


Cook noodles. Drain well. Brown beef, onion and garlic well. Add flour and soups. Simmer 10 minutes. Add sour cream and stir well. Add noodles and mushrooms. Place in a casserole dish. Top with grated cheese if desired. Bake at 350 degrees for 15 to 20 minutes

Bear Lake Raspberry Freezer Jam

3 1/2 cups crushed fruit
4 1/2 cups sugar
1 cup white Karo syrup
1 package pectin

Warm mixture just enough to dissolve the sugar. Add pectin and pour into sterilized freezer jars and freeze. YUMMY!!!

Chicken Pot Pie Casserole

2 boneless, skinless chicken breasts, cubed
1 cup frozen mixed vegetables
1 can cream of chicken soup
1/2 soup can milk
1 package stove top stuffing
shredded Swiss Cheese

Place the chicken breasts in the bottom of a 9 x 13 pan. Layer the mixed vegetables over the top. Prepare stuffing mix according to package directions, then layer on top of vegetables. Sprinkle with the swiss cheese. Mix the soup with the milk and pour over top. Bake at 350 degrees for one hour or until bubbly and chicken is done.

Chicken and Noodles

3 1/2 pounds chicken
2 quarts water
2 teaspoons salt
3 large carrots, sliced
2 large stalks of celery, sliced
1 medium onion, sliced
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1/4 teaspoon sage
1 teaspoon celery salt
1 Tablespoon dried parsley
8 oz noodles
3/4 cup butter
3/4 cup flour
1 can evaporated milk

In a large kettle, combine chicken, water and salt. Bring to a boil and reduce heat to low. Cover and cook until tender, about 1 1/2 fours. While cooking, prepare noodles and vegetables. Combine milk and flour for thickening. Remove cooked chicken and cool. Bone and set aside, leaving chicken in bite-size pieces. In the hot liquid, add vegetables, seasonings and parsley. Cook until vegetables are almost tender, about 12 minutes. Drop in noodles. Cook until done, 8 - 10 minutes. Add butter. Reduce heat until no longer boiling. Add flour and milk mixture. Increase heat to boiling, stirring constantly. Add chicken and heat through and serve.

Best Zucchini Bread

3 eggs, beaten until fluffy
2 cups sugar
1 cup oil
3 Tablespoons vanilla
2 cups grated zucchini
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 8oz can crushed pineapple
1 cup crushed walnuts

Mix all together. Bake at 350 degrees for one hour. Makes 2 loaves. Remove from pans, cool, and wrap in aluminun foil.

Banana Splits

1 cup chocolate chips
1/2 cup butter
1 can evaporated milk
2 1/2 cups powdered sugar
graham cracker crumbs
4 sliced bananas
vanilla ice cream, cut in 1 inch slices
chopped walnuts
1/2 pint whipping cream, whipped

Melt chocolate chips, butter, evaporated milk an powdered sugar in a saucepan. Cook until thick (8 to 10 minutes). Cool. cover bottom of a 9 x 13 pan with crumbs. Slice bananas over top of crumbs. Place ice cream slices over top of bananas. press walnuts gently into ice cream. Top with cooled chocolate sauce. Top with whipped cream. Sprinkle with more crumbs. Freeze. Remove from freezer 20 minutes before serving. Cut into squares.

Chicken Lasagna Casserole

2 small boxed lasagna noodles, broken
2 cans chicken broth
1 pint half and half
1 box frozen petite peas
1 10 oz can chicken ( or cooked cubed leftover chicken)
dried minced onion
1/3 cup margarine
1/3 cup flour
salt and pepper to tastes
dash of garlic powder
dash of onion powder
2 cups shredded mozarella
1/3 cup parmesan cheese.

Boil lasagna noodles. In a sauce pan, melt margarine, mix in flour. Add chicken broth and half and half. Bring to a boil, stirring until thickened. In a large bowl, add remaining ingredients. Add drained cooked noodles, and the thickened sauce. Mix well and pour into casserole dish. Bake at 350 degrees until heated through and bubbly.

Pizza Meatballs

1 pound ground beef
1 cup dry bread crumbs
1/2 cup milk
2 Tablespoons minced onion
1 teaspoon garlic powder
1/2 teaspoon pepper
4 oz. Mozarella cheese, cubed
3 Tablespoons flour
2 Tablespoons vegetable oil
12 oz jar of pizza sauce
Noodles, precooked

Combine beef, crumbs, milk, onion, garlic powder and pepper. Mix well. Form into balls around a cube of mozarella cheese. Roll in flour and brown in vegetable oil. Place in casserole dish and pour sauce over meatballs. Bake at 350 degrees for 45 minutes. Serve over noodles

Date Balls

1 cube butter (NOT MARGARINE)
1 cup sugar
1 beaten egg
2 tablespoons milk
1 cup chopped dates
1 cup Rice Krispies
1 cup chopped nuts
coconut

Mix butter, sugar, egg and milk. Cook until it comes away from side of pan. Add dates and cook 10 minutes longer. Stir in Rice Krispies and nuts. Shape into balls and roll in coconut.

Yellow Cake as we like it

2 1/2 cups flour
1 2/3 cups sugar
2/3 cup shortening
1 teaspoon salt
3/4 cup milk
3 1/2 teaspoons baking powder
1/2 cup milk
3 whole eggs
1 teaspoon vanilla

Mix the flour, sugar, shortening, salt and 3/4 cup milk. Beat for 2 minutes, then add baking powder. Mix for another 2 minutes. Add remaining ingredients. Mixing well. Bake at 375 degrees for 45 minutes in a 9 x 13 pan. 20 minutes for layers

Peanut Butter Cups

Paper cups (like muffin papers, except smaller)
Dipping chocolate or large package of semi-sweet chocolate chips
1 cup peanut butter, creamy
1 cube margarine or butter
1 cup powdered sugar

Melt the chocolate in the microwave, being very careful not to burn it. One minute should be enough. Melt the peanut butter and the butter. Remove from heat and add sifted powdered sugar. If too thin, add more sugar. Let cool.

Place some chocolate of the back of a spoon. Use it to coat the sides and bottom of the papers. Not too much chocolate on the bottom. Let coated papers set until hard. Spoon cooled peanut butter mixture into the set coated papers. Don't fill quite to the top, but smooth out the peanut butter as much as possible. Top with more melted chocolate, smoothing with back of spoon. Let chocolate set up, then hide from the kids.

Famous Moroni Barbecued Turkey

1 pint wesson oil
1 tsp horseradish
1 quart 7-up
1/2 teaspoon garlic powder
1 pint soy sauce
10 pounds boneless turkey breast

Combine all ingredients together. Marinate turkey strips or pieces in a plastic container with a cover. Refrigerate 18 - 24 hours. Barbecue the meat SLOWLY. Do not overcook. Turn frequently. Dip the meat in extra sauce with each turn. Cook until meat is white.

Valentine's Day Cheesecake

1 cup sifted flour
1/4 cup sugar
1/2 teaspoon vanilla
1 egg yolk
1/4 cup butter
5 8oz packages cream cheese
1 3/4 cup sugar
1 1/2 teaspoon grated orange peel
1 teaspoon grated lemon peel
2 egg yolks
5 large eggs
3 Tablespoons flour
1/4 cup heavy cream
16 oz. sour cream
2 teaspoons vanilla
2 - t teaspoons sugar
2 pints fresh strawberries
1 package Danish Dessert

Combine 1 cup flour, lemon peel and vanilla. Make well in center with fork. Blend in egg yolk and butter. On bottom of a spring-form pan, make a ball with 1/3 of the dough. Roll out to edges. Divide the rest of the dough into three parts. Cut 6 strips of waxed paper 3 inches wide. Roll each dough to 2 1/4 x 9 inches. Place on sides of pan. Blend cheese, sugar, flour, peels and vanilla. Beat in eggs and yolks, one at a time. Beat until smooth. Beat in cream. Pour into pan. Bake at 450 degrees for 10 minutes, then turn over to 250 degrees for 50 minutes. For topping, mix sour cream 2 teaspoons vanilla and 2 - 4 teaspoons sugar. Mix well and carefully spoon onto cheesecake. Return to oven for 10 minutes. Cool 2 hours. Make glaze with the Danish Desser, 1/4 cup sugar, and water according to package directions. Add strawberries, cut side down. Pour on glace. Refrigerate for 8 hours before serving.

Chicken Cordon Bleu Casserole

2 pounds skinless chicken breasts, cut into chunks
Bread crumbs
1 egg mixed with 1/2 cup milk
8 oz. swiss cheese, cubed
8 oz. ham, diced
1 can cream of chicken soup
1 cup milk

Dip chunks of chicken in egg and milk mixture then into bread crumbs, coating well. Brown in a hot skillet with a little oil until golden. Place chicken in baking dish, add cubes of swiss cheese and small pieces of ham. Mix cream of chicken soup with milk and pour over all. Bake at 350 degrees for 30 minutes.

Marinated Shrimp Salad

2 cups uncooked macaroni
1/4 cup salad oil
1/4 cup ketchup
1/8 cup sugar
1/8 cup vinegar
1/2 onion, diced
1 green pepper
raw cauliflower, broken in small pieces
chopped celery
1 can shrimp
1/4 quart Miracle Whip
salt and pepper

Cook macaroni and marinate in salad oil, ketchup, sugar, vinegar and onion overnight. The next day add raw vegetables and shrimp to macaroni and cover with dressing. Add salt land pepper to taste.

Olive Garden Sauteed Chicken Mushroom Alfredo

3 boneless, skinless chicken breast strips, cubed
1/4 cup chopped onion
1 clove of garlic, minced
8 - 10 large mushrooms, quartered or sliced
1 pkg bowtie pasta, cooked al dente
Alfredo sauce
parsley
grated romano

Saute the chicken, onion, garlic and mushrooms in a little butter until the chicken is cooked. Pour over cooked pasta, then cover all with the Alfredo sauce, parsley and grated romano cheese and serve.

Alfredo Sauce
6 Tablespoons butter
1 1/2 cup heavy cream
1 cup freshly grated parmesan cheese
1 tablespoon flour
salt and pepper
sprinkle of nutmeg

Gently heat in a saucepan until thick and hot, being very careful not to scorch. Pour over pasta