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Previous Recipes of the Week

A reader sent me this recipe and it's REALLY good!  Plus it's different and will be a huge hit at any party or potluck.  Thanks to Missy65 for a fab recipe!

Eclair Cake

Crust:

• 1 cup water

• 1/2 cup butter (you can use margarine but butter is much better)

• 1 cup flour

• 4 eggs

In a medium saucepan, bring the water to a boil and add butter.  When butter is completely melted add flour. Remove from stove and let cool. Add eggs, one at a time, beating after adding each egg.  Place in a 9x13 greased baking dish. Bake at 375º for 30 minutes. Let cool before adding filling.

Filling:

• 2 packages French Vanilla instant pudding

• 8 oz cream cheese, softened

• 3 cups milk

• Hershey's Chocolate Syrup - or any chocolate syrup

• Whipped Cream or Cool Whip Topping

Beat cream cheese until there are no lumps. Add milk and pudding. Pour on to cooled crust. Drizzle

Mix ingredients. Put on top of cooled crust. Drizzle chocolate syrup over filling.  Refrigerate several hours before serving.   Serve each slice with whipped cream and more drizzled chocolate syrup.

A friend of mine found this recipe on the Internet and sent it to me.  I made it this weekend and it was absolutely delicious!!  I was surprised it was so good.  Usually you have to work harder than this to make a dessert so yummy!

Chessman Cookie Supreme Dessert

• 2 Bags Pepperidge Farm Chessmen cookies

• 6 to 8 bananas, sliced

• 2 cups milk

• 1 (5 oz) box instant vanilla pudding

• 1 (8 oz) package cream cheese, softened

• 1 (14 oz) can sweetened condensed milk (Not Evaporated)

• 1 (12 oz) container Cool Whip, thawed or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and cover with sliced bananas. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

*Pepperidge Farm Chessman Cookies may be too expensive for families on a budget, try using generic butter cookies.  They should work out just fine.  You just need enough to cover the bottom of the baking dish and and to top the dessert.

This recipe is so good and so rich!  These are perfect for parties and get-togethers. You'll definitely be asked for the recipe!

Cajun Smash Cake Squares

• 1 cup toasted, chopped pecans

• 1 egg

• 1/4 cup Brandy

• 1 box yellow cake mix

• 1 stick of butter (softened)

• 8 ounces cream cheese (softened)

• 2 MORE eggs

• 1 box powdered sugar

• 1 teaspoon vanilla extract

Toast pecans. Let them cool before chopping. Beat egg with Brandy.  Mix cake mix, egg, Brandy, and butter (mixture will be dry). Moisten hands with water, then press batter into ungreased 9 x 13 pan. Press pecans into top of batter. Beat cream cheese, 2 eggs, powdered sugar, and vanilla together until creamy.  Pour over batter already in pan. Place pan on cookie sheet, to prevent scorching bottom.  Bake at 350º for 35 minutes until golden brown. Allow to thoroughly cool, before cutting into squares.

Store in container or wrap in foil.  The squares freeze well. Serve thawed, at room temperature.  Yield: 12-16 squares  Prep time: 15 minutes.  Bake time: 35 minutes.  Cool time, 2 hours or more.

Caramel Apple Cake

• 1 pkg. (2-layer size) yellow cake mix

• 1 pkg. (4-serving size) JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling

• 1 cup water

• 4 eggs

• 1/3 cup vegetable oil

• 3 Granny Smith apples, peeled, coarsely chopped

• 20 KRAFT Caramels, unwrapped

• 1/4 cup milk

PREHEAT oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.

BAKE 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.

MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.

Mix it Up! 

These quick drinks taste great with just about anything and kids love 'em!

• Honey-Spice Milk: Mix honey and nutmeg to taste in one cup of milk.  Serves 1

• Strawberry Whirl: Puree 1 pint frozen strawberry yogurt with 1 cup each of low-fat milk and sliced strawberries in blender. Serves 4

• Banana-Chocolate Shake: Whirl 1 cup each milk and vanilla yogurt. 1 small sliced banana plus chocolate syrup and sugar to taste. Serves 3

• Vanilla Milk: Stir vanilla, cinnamon and sugar to tasty in 1 cup of milk. Serves 1

• Nutty Apple Float: Blend 1 cup each milk, vanilla ice cream and apple sauce. Whirl in 2 tablespoons peanut butter and a few ice cubes. Serves 3

• Peachy Shake: Puree 1 cup each milk and sliced peaches; add sugar to taste. Top with peaches. Serves

Spotted Cow Cookies

Our spotted cow cookies are udderly delicious! And fun for you and the kids to make, too.

• 2½ cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 12 tablespoons  (1½ sticks) butter or margarine, at room temperature

• 1 cup granulated sugar

• 2 eggs

• 1 teaspoon vanilla

• 2 tablespoons unsweetened cocoa poser

• Coarse white decorative sugar

1. Prepare vanilla dough: Stir together 1¼ cups flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in a medium size bowl.

2. Beat together 6 tablespoons butter, 1/2 cup sugar,1 egg and 1/2 teaspoon of vanilla in a large bowl until well blended. Gradually beat in flour mixture until a dough forms. Shape dough into a flat disk. Wrap in plastic wrap; refrigerate several hours or overnight.

3. Prepare chocolate dough: Repeat steps 1 and 2, adding cocoa powder to remaining flour, baking powder and salt and mixing with remaining butter, sugar, egg and vanilla. Refrigerate chocolate dough.

4. Preheat oven to 350°. Coat baking dish with nonstick cooking spray.

5. Roll vanilla dough out on lightly floured surface to 3/8-inch thickness. Using 4x3-inch cow-shaped cookie cutter, cut out 8 cows. With wide, flat metal spatula, transfer each cow to prepared baking sheet. Using 3/4-inch round or scalloped cutter, cut 2 or 3 rounds from each cow: remove to small baking sheet and reserve for step 7. Gather scraps of dough; shape into disk; wrap and refrigerate.

6. Repeat rolling and cutting with chocolate dough, refrigerating scraps.

7. Place vanilla rounds in cutouts on chocolate cows and chocolate rounds in vanilla cows. Sprinkle with sugar.

8. Bake in preheated 350° oven 8 to 10 minutes until lightly golden and crisped around edges. Cool on sheet 1 minute. Remove to rack to cool.

9. Repeat rolling, cutting and baking until all scraps of dough have been make into cows.

10. Enjoy!!

Kids' Favorite Chewy Oatmeal Cookies from Crisco!

• 3/4 Cup Butter Flavor Crisco

• 1¼ cups firmly packed light brown sugar

• 1 egg

• 1/3 cup milk

• 1½ teaspoons vanilla

• 3 cups quick oats

• 1 cup all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup raisins

• 1 cup coarsely chopped walnuts

1. Heat oven 375°. Grease baking sheet with Butter Flavor Crisco

2. Combine Butter Flavor Crisco, light brown sugar, egg, milk & vanilla in large bowl.

3. Beat at medium speed of electric mixer until blended.

4. Combine oats, flour, baking soda, salt and cinnamon.

5. Mix into creamed mixture at low speed just until blended.

6. Stir in raisins and nuts.

7. Drop by rounded tablespoonfuls of dough 2 inches apart onto baking sheet.

8. Bake at 375° for 10 to 12 minutes or until lightly browned.

9. Cool 2 minutes on baking sheet. Remove to kitchen counter.

Variations:

• Half-Dipped Cookies: Omit raisins and nuts. Bake and cool. Microwave 1 cup chocolate fudge frosting for 20-25 seconds or until smooth and thin. Tip top half of cookie in frosting. Lay on waxed paper until set.

• Favorite Chip Cookies: Omit raisins and nuts. Add 1 cup  baking chips to batter. Bake and cool.

• Maple Walnut Cookies: Omit Raisins. Add 1½ teaspoons maple flavoring to dough. bake and cool. Frost top  of cookie with mixture of one Vanilla Cake Frosting and one teaspoon maple flavoring. Garnish with walnut half if desired.

Quick Taco Bake

A great, hearty meal for the kids and quick & easy to make for Mom or Dad!

• 1 pound ground beef

• 1/2 cup chopped onion

• 1 envelope (1¼ oz) taco seasoning mix

• 1 can (15 oz) tomato sauce

• 1 can (15¼ oz) whole kernel corn, drained

• 2 cups shredded Cheddar cheese

• 2 cups Bisquick (Original or Reduced Fat) baking mix

• 1 cup milk

• 2 large eggs

Heat oven to 350°. Brown ground beef and onion; drain. Spoon into ungreased 13x9" baking dish. Stir in dry seasoning mix, tomato sauce and corn. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake 35 minutes or until light golden brown. Serve with sour cream, chopped tomato and shredded lettuce if desired. 8-10 servings.  High altitude: Heat oven to 375°.

This looks like a cake but is really one big Sloppy Joe Sandwich!  Kids really love this dinner. It's fun for them and it's easy to make!

Bisquick Sloppy Joe Surprise

• 1 lb ground beef

• 1 medium onion, chopped

• 3 tbl ketchup

• 2 tbl prepared mustard

• 1 can (10¾) condensed chicken gumbo soup

• 3 cups Bisquick

• 2/3 cup milk

• 2 tbl margarine or butter, softened

• 2 eggs

Cook and stir beef and onion, drain. Stir in ketchup, mustard and soup. Heat to boiling; reduce heat. Simmer 5 minutes. Heat oven to 375°. Generously grease 12-cup Bundt cake pan. Mix remaining ingredients; beat 30 seconds. Spread 2 cups batter in bottom and 2 inches up side and center of pan. Spoon beef 1/2 inch apart onto beef mixture. Bake until light brown and firm, about 25 minutes. Invert on heatproof serving plate. Makes 6 servings.

High altitude: heat oven to 400°

**Neat Tip: I made this recipe using Manwich and taking out the ketchup, mustard and soup and it worked great.  Plus it's even easier.

This pie is so good. The peaches and slight hint of cream cheese makes it perfect for Spring!  Everyone just loves this pie. I've been asked for the recipe more times than I can remember.

Pumpkin Dump Cake

• 30 oz can pumpkin

• 12 oz can evaporated milk

• 1 cup sugar

• 1 tsp vanilla

• 1 tsp allspice

• 2 tsp cinnamon

• 1 tsp ginger

• 1 tsp salt

• 3 eggs

Mix all ingredients and pour into a greased 9x13" pan.

Topping

• 1 box yellow cake mix

• 2 sticks butter or margarine

• chopped nuts - optional

Sprinkle dry cake mix over pumpkin mixture. Pour melted butter or margarine evenly over the cake mix. DO NOT STIR!. Top with nuts, if desired. Bake at 350º for 1 hour. 

This is a wonderful recipe for a hot, summer day. It's delicious and quick to make!

Penne Pasta with Prosciutto Sauce

• 8 oz penne pasta

• 3 tbl butter

• 4 oz prosciutto, cut into 1/4" wide strips (Cooked ham can be substituted if desired)

• 1 small onion, diced (about 3/4 cup)

• 6 plum tomatoes, diced (about 3 cups)

• 1 cup whipping cream

• 1/2 cup fresh or frozen green peas

• 1/4 cup Parmesan cheese

• freshly ground black pepper to taste

Cook pasta according to package directions until tender yet firm; drain and set aside. Meanwhile, in a medium skillet over medium heat, melt butter. Add prosciutto and onion; cook until onion is tender; 3 to 5 minutes, stirring frequently. Stir in tomatoes. Add onion, peas and pepper; simmer until mixture is slightly thickened.  Stir in Parmesan cheese. Toss cream mixture with  pasta. Makes 4-6 servings.

I was just given this recipe a few days ago from a friend who happen to find it in a magazine, and was I glad she did.  I tried it this weekend and it was a big hit!!

Peach Shortcake

• 2 cups all-purpose flour

• 2 tbl brown sugar

• 1 tbl baking powder

• 1/2 tsp salt

• 1/2 tsp ginger

• 1/2 cup butter or margarine 

• 2/3 cup milk

Filling:

• 1½ pounds ripe, fresh peaches or nectarines, peeled and thinly sliced

• 6 tbl brown sugar, divided

• 1/4 tsp ground ginger

• 1 cup whipping cream

• 1/4 cup chopped pecans, toasted

Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times. Pat evenly into a greased 8" round baking pan. Bake at 425º for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack. Just before serving, combine peaches, 4 tbl brown sugar and ginger. hip cream with remaining brown sugar until stiff. Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of the cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream; sprinkle with pecans. Makes 8-10 servings. 

Beat the Heat with Hershey's No bake treat and be a hero with your family!

Hershey's Caramel and Fudge Ice Cream Pie

• 1/2 Gallon vanilla ice cream

• 16 oz Hershey's Hot Fudge

• 1 bottle sundae syrup

• Chocolate crumb crust

• whip cream or Cool Whip

• maraschino cherries

• chopped walnuts, if desired

Place chocolate crumb crust in a 9x12" baking dish, following crust instructions. Spread sundae syrup over crumb crust. Allow ice cream to soften for 5 minutes or until spreadable. Spread ice cream over sundae syrup. Cover with Hershey's hot fudge. Cover with walnuts if desired. Refreeze for 30 minutes and serve immediately. Top each serving with a generous amount of whip cream and garnish with maraschino cherry.

This easy Bisquick recipe is delicious and the kids will really go for them!

Jumbo Pizza Muffins

• 3 cups Bisquick Original Baking mix

• 1/2 cup shredded mozzarella cheese (2 oz)

• 1/3 cup chopped ripe olives

• 2/3 cup water

• 2 tbl vegetable oil

• 1 tsp baking soda

• 1 tsp Italian seasoning

• 2 eggs

• 1 large tomato, chopped and drained (about 1 cup)

• 1/2 pkg (3½ oz size) sliced pepperoni, cut in half

Heat oven to 400º. Line 12 medium muffin cups, with paper baking cups. Mix all ingredients just until moistened. Divide batter evenly among muffing cups (cups will be very full). Bake 15-18 minutes or until golden brown. Immediately remove from pan. Serve warm. Makes 12 muffins.

High Altitude Directions: Heat oven to 425º. Bake 17 to 20 minutes.

Here's a really good, tasty dessert!

Pistachio Mallow Salad

• 1 pkg (4 serving size) Jell-O Pistachio flavor instant pudding and pie filling

• 1 can (20 oz) crushed pineapple in juice, undrained

• 1/2 cup walnuts, chopped

• 3¼ cups miniature marshmallows, divided

• 2 tubs Cool Whip

• Maraschino cherries with stems, for garnish, if desired

Stir pudding mix, pineapple with juice, nuts and 1 cup marshmallows in a large bowl until blended. Gently stir in 1 tub of Cool Whip. 

Mix remaining tub of whipped topping and 2 cups of marshmallows in separate bowl; reserve 1/2 of the mixture for garnish. Spoon 1/2 of the pudding mixture in a large serving bowl. Top with remaining marshmallow mixture and remaining pudding mixture. Garnish with reserved marshmallow mixture, marshmallows and maraschino cherries. Refrigerate until ready to serve. Makes about 16 servings.

Kids just love this colorful and unusual treat! Great for Birthday Parties.

Popcorn Candy Cake

• 1 pkg (16 oz) miniature marshmallows

• 3/4 cup vegetable oil

• 1/2 cup butter and margarine

• 5 quarts popped popcorn

• 1 pkg (24 oz) spiced gumdrops

• 1 cup salted peanuts

In a large saucepan, melt marshmallows, oil and butter until smooth. In a large bowl, combine popcorn, gumdrops and peanuts. Add marshmallow mixture and mix well. Press into a greased 10" tube pan (a one piece tube pan is recommended). Cover and refrigerate for 5 hours or overnight. Dip pan in hot water for 5-10 seconds to unmold. Slice cake with an electric or serrated knife. Makes 16-18 servings.

This quick and tasty recipe is a real treat for you when you need an easy dessert.

Berry Squares

• 1 pkg (12 oz) pound cake, cut into 10 slices

• 3 tbl orange juice

• 2 pt fresh berries (strawberries, raspberries or blueberries)

• 2 tbl sugar

• 2½ cups cold milk

• 2 pkg (4-serving size each) Jell-O Vanilla Flavor instant pudding and pie filling

• 1 tub Cool Whip

Arrange cake slices in bottom of 13x9" baking dish. Drizzle cake with juice. Top with berries;  sprinkle with sugar. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute or until well blended. Gently stir in 1 cup of the whipped topping. Spoon mixture over berries in pan. Top with remaining whipped topping. Refrigerate until ready to serve or overnight. Garnish as desired Makes 15 servings.  

This recipe is great for a crowd and is even better when prepared the night before.

This quick quiche recipe is really good plus it tastes great if you have leftovers too!

Quick Sausage and Potato Quiche

• Pillsbury Refrigerated Pie Crust (from 15 oz pkg), softened as directed on package

• 12 oz bulk pork sausage

• 4 eggs

• 3/4 cup milk

• 2 cups refrigerated or frozen shredded hash browns, thawed

• 1 (4.5 oz) can chopped green chiles, drained

• 8 oz (2 cups) shredded 4-cheese blend

Preheat oven to 425º. Prepare pie crust as directed on pkg for one filled pie shell using a 9" pie pan. Bake for 7 to 9 minutes or until light golden brown. Meanwhile, brown sausage in medium skillet over medium heat until thoroughly cooked, stirring frequently. Drain. Beat eggs in a medium bowl. Add milk, potatoes and chiles; mix well. 

Remove partially baked crust from oven; reduce oven temperature to 375º for 40 to 50 minutes or until top is deep golden brown and knife inserted 2 inches from edge comes out clean. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 minutes before cutting into wedges.

I made this easy recipe for a pot luck and everyone loved it! Keep this recipe close by, you'll want to make it again and again.

Duncan Hines Chocolate Chip Cookie Cake

• 1 pkg Duncan Hines Moist Deluxe Yellow Cake Mix

• 1 (4 serving size) pkg vanilla instant pudding and pie filling mix

• 4 eggs

• 1 cup water

• 1/3 cup vegetable oil

• 1 (12 oz) pkg semisweet chocolate chips

• 1½ cups chopped pecans or walnuts

• Powdered sugar for garnish

Preheat oven to 350º.  Grease and flour a 10 inch Bundt pan. Combine cake mix, pudding mix, water, oil and eggs in a large bowl. Beat at medium speed with electric mixture for 2 minutes. Stir in chops and pecans. Pour into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto a serving plate. Cool completely. Dust with powdered sugar. Makes 12 servings.

This fun recipe is easy to make but takes a little longer than some of our Recipes of the Week. It's tasty and kids love it.  Serve with a green salad and bread and you have a fabulous dinner.

Spaghetti Pie

Crust

• 7 oz uncooked spaghetti

• 1 egg

• 1/3 cup grated Parmesan Cheese

Filling

• 1 lb lean ground beef

• 1/2 cup chopped green bell pepper

• 1/4 cup chopped onion

• 1 (14 oz) jar spaghetti sauce

Topping

• 1/4 cup light cream cheese with roasted garlic 

• 4 oz (1 cup) shredded mozzarella cheese

Cook spaghetti to desired doneness as directed on package. Drain. Meanwhile, heat oven to 350º. Spray 9½" deep-dish glass pie pan with nonstick cooking spray. Beat egg in large bowl. Stir in Parmesan cheese. Add cooked spaghetti; toss to coat. Spoon mixture evenly into sprayed pie pan, pushing mixture up sides of pan to form crust. 

In a large skillet, cook ground beef, bell pepper and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in spaghetti sauce. Spoon evenly into spaghetti-lined pan. 

In a small bowl, combine topping ingredients; mix well. Drop mixture by rounded teaspoons over filling. Bake at 350º for 25-30 minutes or until pie is thoroughly heated and crust is light golden brown. Let stand 10 minutes. Cut into wedges to serve. Makes 6 servings. 

This is a great recipe to serve on a cold winter's day. It's really very easy and makes a big impression.

Sausage Loaf

• 1 pound bulk Italian sausage

• 1 beaten egg

• 1 cup shredded Parmesan Cheese

• 1 loaf frozen bread dough, thawed

Brown, drain and cool sausage. Add egg and cheese and mix well. Roll thawed bread dough out into a square. Spread mixture onto bread dough and roll bread dough up jelly roll style. Bake at 350º for 30 minutes. Be sure to watch closely. Serve with warm spaghetti sauce for extra flavor.

This recipe was given to me by a friend not too long ago when I mentioned I was tired and had to go home and make dinner.  It's quick and easy to make and really tasty. Serve with a green salad and you've got a great meal!

Barbecued Chicken Pizza

• 2 tsp vegetable oil

• 8 oz boneless, skinless chicken breasts, cut into strips

• 1½ cups thinly sliced red or yellow onion, separated into rings

• 1/3 cup barbecue sauce

• 1 (12") prepared pizza crust or Italian bread shell

Heat oil in large skillet over medium high heat. Add chicken and onion rings; cook 3 minutes or until chicken is no longer pink. Add barbecue sauce; simmer 1 minute or until chicken is cooked thoroughly. Place pizza crust on a foil-lined baking sheet; top with chicken mixture and cheese. Bake in preheated 425º oven for 12 minutes or until crust is golden brown and cheese is melted. Cut into wedges. Makes 4 servings.  

I got this recipe in the mail from the great people at A Taste of Home magazine. I tried it and it's really good and easy to make!

Ham 'n' Tater Bake

• 1 pkg (28 oz) frozen steak fries

• 1 pkg (10 oz) frozen chopped broccoli, thawed and drained

• 1½ cups diced fully cooked ham

• 1 can (10¾ oz) condensed cream of broccoli, soup, undiluted

• 3/4 cup milk

• 1/2 cup mayonnaise (no substitutes)

• 1 cup (4 oz) shredded cheddar cheese

In a greased 3-qt baking dish, layer the first three ingredients in the order listed. Combine the soup, milk and mayonnaise until smooth. Pour over ham. Cover and bake at 350º  for 20 minutes. Uncover; sprinkle with cheese. Bake 20-25 minutes longer or until bubbly. Makes 6-8 servings. 

This hearty dish is easy to prepare and baking the pork chops with the potatoes gives the casserole a delicious flavor.

Scalloped Potatoes and Pork Chops

• 5 cups thinly sliced peeled potatoes

• 1 cup chopped onions

• Salt and Pepper to taste

• 1 can cream of mushroom soup

• 1/2 cup sour cream

• 6 pork loin chops

• chopped fresh parsley

In a greased 13x9" baking dish, layer half of the potatoes and onion; sprinkle with salt and pepper. Repeat layers. Combine the soup and sour cream; pour over mixture. Cover and bake at 375º for 30 minutes. Meanwhile, in a skillet, brown pork chops on both sides. Place chops on top of casserole. Cover and return to the oven for 45 minutes or until chops are tender, uncovering during the last 15 minutes of baking. Sprinkle with parsley. Makes 6 servings.

I found this recipe in an old cookbook that was distributed by a woman's league years ago. This is easy and tasty and really hits the spot on a cold winter night. 

Country Ham & Cornbread Casserole

• 2 cups cubed cooked ham

• 1/2 cup chopped green onions

• 1/4 cup margarine or butter, melted

• 2 eggs, well beaten

• 1 (11oz) can corn with red and green peppers, drained

• 1 (8.5 oz) can cream style corn

• 1 cup self-rising white cornmeal

• 3/4 cup buttermilk

• 4 oz (1 cup) shredded cheddar cheese

Heat oven to 350º. Grease a 2 quart baking dish. In a large bowl, combine all ingredients except cheese. Pour into greased baking dish. Bake at for 45-55 minutes or until golden brown and set. Sprinkle with cheese. Bake an additional 2 to 3 minutes or until cheese is melted. Let stand 5 minutes before serving. Cut into squares. Makes 6 servings.

This recipe was given to me by a friend with very little time on her hands. She usually uses fresh potatoes but on really busy nights she substitutes frozen. Either way, it pretty tasty and oh so easy!

No-Peel Potato Casserole

• 1 cup hot water

• 1 pkg dry onion soup mix

• 1/2 cup margarine or butter, melted

• 1/4 tsp pepper

• 8 medium potatoes, scrubbed and cut into 1/2" cubes

Combine water, soup mix, margarine and pepper. Mix well. Add potatoes and mix again. Place in greased 2-quart casserole dish and baked covered at 350º for 1½ to 2 hours. Stir occasionally. Cubed frozen hash-brown potatoes may be substituted for fresh. Compliments a roast or ham very nicely.

 I found this recipe in a magazine years ago and have been making it ever since. This simple soup really hits the spot.

Ham and Corn Chowder

• 2 cans (14½ oz each) chicken broth

• 1/2 cup finely chopped onion

• 1 medium carrot, finely chopped

• 1 bay leaf

• 2 cans whole potatoes, drained (I prefer fresh potatoes but this is easier)

• 2 cans whole kernel corn, drained

• 1/2 cup milk

• 2 tbl chopped parsley

• 2 cups (8 oz) julienne-cut cooked ham

In a 3 quart saucepan, combine broth, onion an carrot. Add bay leaf to saucepan and bring to a boil; reduce heat and simmer 10 minutes. Remove bay leaf. Dice enough potatoes to make 1 cup; set aside. Add the remaining potatoes and one can corn to saucepan. Puree the remaining corn and potatoes with the milk until smooth. Add to the saucepan along with ham and parsley. Season with pepper and simmer for 10 minutes. Serve with hot rolls and butter for a delicious meal.

This cake was served at a Christmas party and was so good, I had to ask for the recipe. I was surprised to find it was so easy to make yet so elegant to look at. A perfect dish for your Holiday Party.

Luscious Chocolate Cake with Raspberry Sauce

• 2 cups all-purpose flour

• 1½ cups sugar

• 1½ cups buttermilk

• 2 large eggs

• 2/3 cup unsweetened cocoa

• 1 cup Blue Bonnet 70% Sticks/Quarters, softened

• 1½ tsp baking powder

• 1/2 tsp baking soda

• 1½ tsp vanilla extract

• Raspberry Sauce (recipe follows)

• Fresh Raspberries and mint sprigs for garnish

In large bowl, with electric mixer at low speed, combine flour, sugar, buttermilk, eggs, cocoa, Blue Bonnet, baking powder, baking soda and vanilla until just blended. Beat at high speed for 3 minutes. Spread batter into lightly greased 13x9" baking dish. Bake at 350º for 30-35 minutes or until toothpick inserted inc enter comes out clean. Cool in pan on wire rack. Cut into 16 pieces. Serve topped with Raspberry sauce, lightly. Allow Sauce to run over sides. Garish with fresh raspberries and mint. 

Raspberry Sauce: In electric blender container, purée 2 cups thawed frozen raspberries in syrup; strain. Stir in 2 tbl sugar and 1 tbl cornstarch. In small saucepan, cook raspberry mixture until thickened and boiling. Cover; chill.

Decorating tip: For a more dramatic look, use a plain, dark dish. Place a doily on dish and sprinkle with powdered sugar. Very gently lift up the doily. Place cake in center of design and top as directed.  

This simple Bisquick recipe was given to me by a friend who makes it whenever she is running low on time or forgets to put something out to thaw.  It is so simple and so tasty and kids love it!

Sloppy Joe Bake

• 1 pound ground beef

• 1 medium onion, chopped

• 1 can (8 oz) tomato sauce

• 1/4 cup ketchup

• 2 tbl packed brown sugar

• 1 tsp mustard

• 1 cup Bisquick

• 1/2 cup milk

• 1 egg

• 1 tbl sesame seeds (optional)

Heat oven to 400º.  Cook ground beef and onion in 10" skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in tomato sauce, ketchup, brown sugar and mustard. Heat to boiling. Spoon into ungreased square 9x9x2" pan. 

Stir baking mix, milk and egg with fork until blended. Pour over beef mixture. Sprinkle with sesame seed. Bake 22-25 minutes or until topping is light golden brown. Makes 6 servings.

You will never find another dessert as universally adored as this one. I always bring this to barbecues and potlucks and  there is always a bunch of requests for the recipe. It's a wonderful treat at Christmas time too!

Praline Cheese Bars

• 1 cup brown sugar

• 3/4 cup chopped pecans

• 3 cups flour

• 1 cup melted butter (no substitutes)

• 2 (8 oz) pkgs cream cheese

• 1/2 cup sugar

• 2 eggs

• 4 tbl sour cream or milk

• 2 tbl lemon juice

• 2 tsp vanilla

Combine brown sugar, pecans and flour. Stir in butter. Mix by hand until crumbly.  Remove 1½ cups of mixture to use as topping. Press remaining mixture into the bottom of a 9x13" baking dish. Bake at 350º  for 15-20 minutes. Beat together, BY HAND ONLY, DO NOT USE AN ELECTRIC MIXER, cream cheese and sugar until smooth. Beat in eggs, sour cream or milk, lemon juice and vanilla, again by hand.  Pour mixture onto baked cooled crust. Sprinkle top with reserved flour mixture. Bake at 350º for 15-20 minutes until filling is set and edges become golden brown. Cool and cut into squares. Refrigerate.

This cake is rich but, oh so good. It always disappears quickly. Plus it's easy to make, and people will think you worked all day on it.

Old-Fashioned Carrot Cake

• 4 eggs

• 2 cups sugar

• 1½ cups vegetable oil

• 2 cups all-purpose flour

• 2 tsp ground cinnamon

• 1 tsp baking powder

• 1 tsp baking soda

• 1/4 tsp salt

• 1/4 tsp ground nutmeg

• 2 cups grated carrots

• 1 cup chopped walnuts

Frosting:

• 1/2 cup butter, softened

• 1 pkg (3 oz) cream cheese, softened

• 3-3/4 cups powdered sugar

• 1 tsp vanilla extract

• 2-3 tbl milk

• 1 cup chopped walnuts

In a mixing bowl, combine eggs, sugar and oil; mix well. Combine flour, cinnamon, baking powder, baking soda, salt and nutmeg; beat into egg mixture. Stir in carrots. Pour into a greased and floured 13x9" baking pan. Bake at 350º for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. 

For frosting: in a mixing bowl, cream butter and cream cheese. Gradually beat in powdered sugar and vanilla. Add enough milk to achieve desired spreading consistency. Stir in walnuts. Spread on cooled cake. Refrigerate leftovers. Makes 12 servings.

A friend served this for lunch one day, I think everyone there asked her for the recipe. This is really good!

Sour Cream & Dill Chicken

• 8-10 pieces of boneless, skinless chicken breasts

• pepper to taste

• 1 can cream of mushroom soup

• 1 envelope dry onion soup mix

• 1 cup (8 oz) sour cream

• 1 tbl lemon juice

• 1 tsp dill weed

• 1 (4 oz) can sliced mushrooms, drained

• paprika

• Cooked egg noodles

Place chicken in single layer in a 13x9" baking pan. Sprinkle with pepper. Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms. Pour over chicken. Sprinkle with paprika. Bake at 350º for 1 hour or until chicken is cooked thoroughly! Serve over cooked noodles. Makes 4-6 servings.

Note: for lots of gravy, double sauce recipe. 

A friend brought this to work for brunch one day and was so good I had to ask for the recipe. It's delicious, easy to make and serves 6-8 people. Great for holidays!

Festive Egg Squares

• 1 lb bulk breakfast sausage, cooked and drained

• 4 oz sliced mushrooms, if canned, drain well

• 1/2 cup chopped green onion

• 2 medium tomatoes, chopped

• 2 cups shredded mozzarella

• 12 eggs

• 1 cup milk

• 1¼ cups Bisquick

• 1½ tsp salt

• 1/4 tsp pepper

Heat oven to 350º. Grease a 9x13" baking pan. Layer sausage, mushrooms, onion, tomatoes and mozzarella evenly in pan. Beat together remaining ingredients. Pour over layers.  Bake for 30-45 minutes until top is golden brown.

This Cheesecake recipe is, quite possibly, the most decadent cheesecake on earth and No Baking!

Chocolate Turtle Cheesecake

• 1 (7 oz) pkg caramels

• 1/4 cup evaporated milk

• 3/4 cup chopped pecans, divided

• 1 (9") chocolate crumb piecrust

• 2 (3 oz) pkgs cream cheese, softened

• 1/2 cup sour cream

• 1¼ cups milk

• 1 (3.9) oz pkg chocolate instant pudding mix

• 1/2 cup fudge topping

Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust. Combine cream , sour cream and milk in a blender or food processor.  Process until smooth. Add pudding mix; process for about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes. Drizzles fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time. Makes 12 servings.

These moist brownies are quick and easy to prepare and makes a large quantity. These are great for a potluck but bring along the recipe because you'll be asked for it!

Grandma's Brownies

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 1/2 cup butter (1 stick)

• 1/2 cup shortening

• 1 cup water or strong brewed coffee

• 1/4 cup dark, unsweetened cocoa

• 1/2 cup buttermilk

• 2 eggs

• 1 tsp baking soda

• 1 tsp vanilla

• 1 cups walnuts, optional

Frosting:

• 1/2 cup butter (1 stick)

• 2 tbl dark cocoa

• 1/4 cup milk

• 3½ cups unsifted powdered sugar

• 1 tsp vanilla

In a large bowl, combine the flour and the sugar. In a heavy saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well using a wooden spoon or high speed on electric mixer. Add nuts and mix. Pour into a well buttered 17½ X 11 inch jelly roll pan. Bake at 400º for 20 minutes or until brownies test done in the center. While the brownie bake, prepare the frosting. In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring. Mix in the powdered sugar and vanilla until frosting is smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into 48 bars.

Tip: If you don't have buttermilk on hand, substitute 2 tsp vinegar or lemon juice. Mix into 1/2 cup milk. Or use powdered buttermilk, mixing according to package 

This fabulous recipe is from Myrtie Mae's Home Style Dining in Eureka Springs. It's Good!

Possum Pie

• 2 pkgs (3 oz each) cream cheese, softened

• 3/4 cup confectioners' sugar

• 1 (9") graham cracker crust

• 1/4 cup chopped pecans

• 1/3 cup instant chocolate pudding mix

• 1/4 cup instant vanilla pudding mix

• 2 cups cold milk

• 3/4 tsp vanilla extract

• 1/2 cup whipping cream, whipped

• 12 - 16 pecan halves

In a mixing bowl, beat cream cheese and sugar until smooth. Spread onto bottom of crust. Sprinkle with chopped pecans. In another mixing bowl, combine pudding mixes. Add milk and vanilla; beat on low speed for 2 minutes. Spoon over the pecans. Refrigerate at least 2 hours. Top with whipped cream and pecan halves. Makes 8 servings.

This 5 Star bread recipe is delicious and is more so because you share it with your friends.  Try this recipe, your friends will thank you for it!

Amish Friendship Bread

Place your starter in a medium size bowl with a lid, either plastic or glass. DO NOT USE A METAL SPOON OR BOWL. DO NOT REFRIGERATE!! The lid may pop off, do not be alarmed, it is supposed to do this. If you are the first friend to begin this bread, you put in a bowl: 1 cup of flour, 1 cup of sugar and 1 cup of milk.

• Day  1        Do nothing 

• Day  2        Stir with a Wooden spoon

• Day  3        Stir with a Wooden spoon

• Day  4        Stir with a Wooden spoon

• Day  5        Add 1 cup of flour, 1 cup of sugar and 1 cup of milk and stir with a wooden spoon until well blended.

• Day  6        Stir with a Wooden spoon

• Day  7        Stir with a Wooden spoon

• Day  8        Stir with a Wooden spoon

• Day  9        Stir with a Wooden spoon

• Day 10       Add 1 cup of flour, 1 cup of sugar and 1 cup milk and stir with a wooden spoon until well blended. Pour out three 1 cup container of the batter and give these to your friends along with a copy of this recipe.

Pour the remaining batter into a large non-metallic bowl and add the following:

• 2 cups flour                         1 1/2 tsp cinnamon

• 1 cup sugar                         1 tsp vanilla

• 1 cup oil                              1/2 tsp salt

• 1/2 cup milk                        1/2 tsp baking soda

• 3 eggs                                 1 cup chopped nuts (optional)

• 1 1/2 tsp baking powder     1 large pkg instant vanilla pudding  

Stir well with a wooden spoon until thoroughly blended. Batter will be very thick. Pour into 2 greased pans dusted with a cinnamon and sugar. Sprinkle top of bread with cinnamon and sugar also.  Bake at 350 degrees for 50 to 60 minutes. Watch closely for burning with glass pans. Turn down to 325 during the last 15 minutes, if necessary to avoid burning. Use a toothpick to test.  Makes 2 loaves bread.

High Altitude adjustments: Subtract 2 tbl sugar, add 2 tbl milk, use only 1 tsp baking powder and only 1/2 cup oil.

Variations: Use other pudding flavors such as lemon, banana, chocolate or butterscotch. Add raisins or chocolate chips.

This recipe is so good, people think you spent a lot of time preparing it. Yet, this recipe is actually easier and less messy than making a traditional cake from a box. You gotta try this, it's really good.

Blueberry Dump Cake

• 1 pkg blueberries (fresh or frozen)

• 1 can pineapple tidbits

• 1 yellow cake mix

• 1 stick of butter or margarine

Spray a 9X13 inch pan. Drain pineapple and empty into pan. Spread blueberries in pan. Sprinkle dry cake mix on top of fruit, evenly. Cut butter into cubes, place on tope of cake mix.

Bake at 350 degrees for about 30-40 minutes or until butter is melted and top is light brown.

This five star recipe receives rave reviews whenever I make it for birthdays or potlucks. It never fails to receive 2 or 3 requests for the recipe. But don't be watching calories with this cake, it's absolutely delicious but sinfully rich. You'll love it!

Turtle Cake 

• 1 Pkg German Chocolate Cake mix

• 1 Tbl flour

• 3/4 cup melted butter

• 3 eggs

• 1 cup evaporated milk (divided 2/3 cup and 1/3 cup)

• 1 (14 oz) pkg caramels

• 1 cup milk chocolate chips

• 1 cup chopped walnuts

Mix together dry cake mix, flour, melted butter, eggs, 2/3 cup evaporated milk. Divide batter in half. Pour 1/2 batter in greased 13x9 inch pan. Bake 15 minutes at 350 degrees. Set other 1/2 batter aside. Melt caramels with 1/3 cup evaporated milk. Pour evenly over 1st baked layer of cake. Sprinkle chips and nuts over caramel, then spread remaining batter over the top. Bake an additional 15 to 20 minutes. Cool completely. Sprinkle with powdered sugar.

This side dish is so good, it even transformed a couple of my friends, who thought they hated spinach, into spinach lovers. 

Spinach Casserole

• 2 1/2 lb fresh spinach or 10 oz frozen spinach

• 1 1/2 tsp of salt

• 2 tbl melted butter or margarine

• 2 eggs, lightly beaten

• 1 cup milk

• 1/8 tsp pepper

• 1 tsp finely grated onion

• 1/2 cup shredded Swiss cheese (if you can afford it, use Gruyere cheese)

Wash spinach using 1 tsp salt and only water clinging to leaves to cook (about 3 minutes). Drain completely (use paper towels to dry).  The last step is very important to the success of the recipe. Chop spinach.

In a bowl, gently mix spinach, 1/2 tsp salt, butter, eggs, milk, pepper, onion and cheese. Pour into a shallow 1 quart baking dish. (cover and refrigerate if made ahead). Uncover and bake at 325 degrees until set, about 30 minutes (or 45 minutes if refrigerated). Serve immediately. Makes 6 servings

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