Henderson County Extension Homemakers

November 13, 2010

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Fruit Punch Betty Middleton, Town & Country Homemakers

INGREDIENTS - 1 can frozen lemonade, prepared as directed (makes 2 quarts) 1 quart (32 oz.) pineapple juice 24 oz. white grape juice 4 cups sugar 1 gallon water DIRECTIONS – Mix all ingredients together. OPTIONAL: Place Maraschino cherries and crushed ice in glasses. May add food coloring if desired for color. Makes 2 gallons

Spicy Hot Cocoa Susan Morgan, Family and Consumer Sciences Assistant

INGREDIENTS - 6-1/2 cups instant nonfat dry milk powder 1 cup sugar 3/4 baking cocoa 2/3 cup cornstarch 2 tablespoons cinnamon 2 teaspoons ground red chile DIRECTIONS – Sift the milk powder, sugar, baking cocoa, cornstarch, cinnamon and red chile into a large bowl. Store in an airtight container at room temperature. For each serving, pour 1 cup water into a microwave-safe mug. Microwave on HIGH until water boils. Add 1/2 cup of the chocolate mix and stir until dissolved. Microwave on HIGH for 15 more seconds or until mixture thickens. Stir and serve. Makes 16 servings

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Christmas Pick-Me-Up Susan Morgan, Family and Consumer Sciences Assistant

INGREDIENTS - 8 cups strong brewed coffee 2 cups milk 1/2 cup sugar 1 teaspoon vanilla extract 1 cup heavy whipping cream, whipped 1 quart vanilla or chocolate ice cream 1 cup gold rum or Kahula (optional) DIRECTIONS – Combine the coffee, milk, sugar, and vanilla in a bowl and stir until the sugar dissolves. Chill, covered, in the refrigerator. To serve, stir the whipped cream and optional rum or Kahula into the coffee mixture. Scoop the ice cream into a punch bowl. Pour the coffee mixture over the ice cream. Ladle into punch cups. Makes 20 servings

Eggnog Susan Morgan, Family and Consumer Sciences Assistant

INGREDIENTS - 1/2 gallon 2% milk 3 beaten eggs 3/4 cup sugar 1/3 cup non-fat dry milk 1 packet gelatin (2-1/4 teaspoons) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon vanilla DIRECTIONS – Stir together beaten eggs, vanilla and 4 cups of milk. Blend dry milk, sugar, cinnamon, nutmeg and gelatin by stirring together thoroughly with a spoon in a small container. Mix these dry ingredients into the milk mixture with a wire whisk. Add the remaining milk. Heat mixture to greater than 165 degrees in a microwave or double boiler and hold at that temperature for at least 30 seconds. Stir a few times during and after heating. Cool immediately in the refrigerator and stir before serving. Makes 16 servings

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Ann’s Apple Dip Ann Bentley, The Village Homemakers

INGREDIENTS— 2 (8 oz.) packages light cream cheese, softened 1-1/4 cups brown sugar 1/2 cup sugar 1 teaspoon vanilla 2 tablespoons Fruit Fresh mixed into a bowl of water 6 to 8 medium apples, washed and sliced 1 (8 oz.) package toffee bits, crushed DIRECTIONS— In mixing bowl, combine cream cheese, brown sugar, sugar and vanilla. Cover and refrigerate. Slice the apples into the bowl of water (when ready to serve, drain apples well). Blend toffee bits into cream cheese mixture. Take apples and serve with dip!

Corn Salsa Lisa Hewgley, The Village Homemakers

INGREDIENTS— 1 (8 oz.) package cream cheese, softened 2 tablespoons sour cream 1 tablespoon Miracle Whip 1 teaspoon Greek seasoning 1 teaspoon lemon juice 1 can whole kernel corn, drained 1 can Ro-tel tomatoes with green chilies, drained & squeezed dry 2 green onions, chopped DIRECTIONS— Combine cream cheese, sour cream, Miracle Whip, Greek seasoning, and lemon juice. Add corn, tomatoes and green onions. Serve with any type of chip!

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Mexican Dip Marilyn Watson, Town and Country Homemakers

INGREDIENTS— 1 (15 oz.) can black eyed peas, drained 1 can Mexican corn, drained 1 can black beans, rinsed and drained 1 (10 oz.) can Mexican tomatoes (mild or hot, your choice) 1/2 of a purple onion, chopped 1 cup chopped green bell pepper 1 (8 oz.) bottle Italian salad dressing DIRECTIONS— Combine all ingredients in a large bowl. Stir well and refrigerate overnight. Serve with corn chips. Will keep up to 2 weeks in the refrigerator. Makes 15 to 20 servings

Low Fat Spinach Dip Karen Hill, Town and Country Homemakers

INGREDIENTS— 1 (10 oz.) package frozen chopped spinach, thawed and drained 1 (16 oz.) container fat free or reduced fat sour cream 1 cup fat free or reduced fat mayonnaise or salad dressing 1 package Knorr Vegetable Soup Dip and Recipe Mix 1 (8 oz.) can water chestnuts, drained and chopped 3 green onions, chopped DIRECTIONS— In medium bowl stir spinach, sour cream, mayonnaise/salad dressing, soup mix, water chestnuts and green onions until well blended. Cover and chill 2 hours to blend flavors. Stir well. If desired, spoon into round bread bowl. Serve with bread cubes, cut up vegetables or chips.

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Peanut Butter Cheese Ball Karen Hill, Town and Country Homemakers

INGREDIENTS— 1 tub (8 oz.) light cream cheese 3/4 small jar crunchy peanut butter Chopped peanuts Confectioner’s sugar—enough to make a good consistency to form a ball DIRECTIONS— Mix cream cheese and peanut butter together. Add enough confectioner’s sugar to make a good consistency to form a ball. Roll in chopped peanuts and store in refrigerator. Serve with fresh fruit such as apple slices or with crackers.

Salmon Ball Kim Fowler, Coupon Club

INGREDIENTS— 1 can pink salmon 1 (8 oz.) package cream cheese 1 tablespoon lemon juice 1 tablespoon mustard 1/4 teaspoon liquid smoke 1/2 cup chopped pecans DIRECTIONS— Drain salmon and combine with cream cheese, lemon juice, mustard and liquid smoke. Mix well. Form into a ball and roll in chopped pecans. Chill several hours or overnight before serving.

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Family Mix Vicki Jenkins, Central Homemakers

INGREDIENTS— 1/2 cup dried cranberries 1 cup M & M’s 1/2 cup banana chips (optional) 1 cup raisins 1 cup miniature pretzels 1 cup lightly salted cashews 1 cup chopped nuts (pecans, walnuts) 1 cup unsalted peanuts 1 cup blanched almonds 6 cups Wheat Chex DIRECTIONS— Combine all the ingredients and enjoy. You can add or leave out any of the ingredients — use what your family enjoys! You may want to double the recipe for family holidays.

Won Ton Appetizers Barbary Thurby, Town and Country Homemakers

INGREDIENTS— 1 pound mild pork sausage, browned & crumbled 1 (2.25 oz.) can black olives, chopped 1-1/2 cups mild cheddar cheese 3 green onions, chopped 1-1/2 cups Monterey jack cheese 1/2 cup chopped red pepper 1 cup ranch dressing 1 package won ton wrappers (square) DIRECTIONS— Bake won ton wrappers in mini-muffin pans for 5 minutes at 300 degrees. Do not over bake! Mix sausage with cheese, dressing, pepper, onions and olives. Add sausage mixture to baked won ton wrappers. Bake 7 minutes or until cheese is melted. Best served warm.

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Snowy Party Mix Susan Morgan, Family and Consumer Sciences Assistant

INGREDIENTS— 1 (16 oz.) package white chocolate chips 3 cups Rice Chex 3 cups Corn Chex 2 cups pretzel sticks 1 (12 oz.) package M & M’s plain Powdered sugar DIRECTIONS— Slowly melt chocolate chips in double boiler. Combine cereals, pretzels, and M & M’s in a large bowl. Slowly pour melted chocolate chips over mix-ture and stir to evenly coat. Spread mixture on wax paper and cool. Break into small pieces and dust lightly with powdered sugar. Store in an air-tight container and refrigerate to keep fresh. Makes 12 to 14 cups

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Freezer Slaw Betty Middleton, Town and Country Homemakers

INGREDIENTS— 1 large head of green cabbage 1 large carrot, sliced thin 1 green pepper, chopped 1 cup cider vinegar 1 teaspoon salt 1 teaspoon whole mustard seed 1/4 cup water 1 teaspoon celery seed 2 cups sugar DIRECTIONS— Cut cabbage in thin shreds and put in large bowl. Add carrot and green pepper. In large saucepan mix: salt, apple cider vinegar, water, mustard seed, celery seed and sugar. Boil 1 minute. Cool and pour over cabbage mixture. Stir thoroughly. Put into freezer container and seal tightly before placing in freezer. Thaw and refrigerate prior to serving. NOTE: Can be kept refrigerated up to 2 weeks.

Fruity Chicken Salad Gina Brown, Town and Country Homemakers

INGREDIENTS— 4 cups cooked chopped chicken 1 cup chopped celery 1 (15 oz.) can pineapple tidbits, undrained 1/2 cup mayonnaise 1 (11 oz.) can mandarin oranges, drained 1 tablespoon soy sauce 1 (8 oz.) can sliced water chestnuts, drained 1 teaspoon curry powder 1/4 cup sliced almonds, toasted 1 cup seedless grapes, cut in half 1 (3 oz.) can chow mein noodles DIRECTIONS— Drain pineapple and reserve 2 tablespoons of juice. Combine 2 tablespoons of pineapple juice with mayonnaise, soy sauce, and curry powder. Stir well. Add to chopped chicken. Add pineapple, oranges, water chestnuts, celery, and grapes to chicken mixture. Toss gently and chill. Stir in almonds prior to serving. Let guests top with chow mein noodles if desired.

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Bok Choy Salad Gina Brown, Town and Country Homemakers

INGREDIENTS (Salad) — 1 stalk bok choy 6 green onions 2 packages Ramen noodles (any variety-no seasoning is not used) 3 tablespoon slivered almonds 1/2 cup sunflower kernels INGREDIENTS (Dressing) — 1/2 cup brown sugar 2 tablespoons soy sauce 1/4 cup olive oil 1/4 cup cider vinegar DIRECTIONS (Salad) — Rinse, drain and cut up bok choy. Chop green onions. Bake Ramen noodles, almonds, and sunflower kernels at 350 degrees for 10-15 minutes. (Spray pan with cooking spray). Add bok choy and green onion to mixture. DIRECTIONS (Dressing) — Combine brown sugar, soy sauce, olive oil, and cider vinegar. Heat until brown sugar dissolves. Let cool and pour over salad.

Green Pea Salad Mary Smith, Central Homemakers

INGREDIENTS— 3 (14.5 oz.) cans of green peas, drained 2 green peppers, chopped 1 medium onion, chopped 3 hard boiled eggs, chopped 1 small jar pimentos 1 cup Miracle Whip Salad Dressing or light mayo Bacon bits DIRECTIONS— Mix all ingredients except bacon bits. Top with bacon bits and refrigerate.

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Triple Orange Salad Betty Middleton, Town and Country Homemakers

INGREDIENTS— 2 small can mandarin oranges, drained 2 (4 oz.) packages orange flavored gelatin 2 cups boiling water 1 pint orange sherbet 1 package Dream Whip, prepared Juice of 1 lemon DIRECTIONS— Mix gelatin with boiling water, only. Immediately add orange sherbet, lemon juice and Dream Whip. Fold in mandarin oranges. Pour into a glass 9x13-inch baking dish and refrigerate until firm.

Banana Nut Salad Maurita Wright, The Village Homemakers

INGREDIENTS— 3/4 cup sugar 3 to 4 bananas 2 (8 oz.) containers Cool Whip 4 tablespoons vinegar 2 eggs, beaten Crushed peanuts, to taste DIRECTIONS— Beat eggs in saucepan. Mix in sugar and vinegar. Bring to a boil, stirring constantly. Put in refrigerator to thicken and cool. After cooling, add Cool Whip and stir well. Place one layer of mixture in bowl, then a layer of sliced bananas, then a layer of nuts. Repeat these layers, ending with a layer of nuts. Makes 8 to 10 servings

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Pink Fluff Lou Leasor, Central Homemakers

INGREDIENTS— 1 (8 oz.) package red colored Jello 1 (16 oz.) container large curd cottage cheese 1 (16 oz.) container Cool Whip, thawed 1 regular can fruit cocktail, drained Small marshmallows for garnish Chopped nuts for garnish DIRECTIONS— Mix Jello with cottage cheese. Add drained fruit cocktail. Stir in Cool Whip. After mixing well, put in serving bowl and top with nuts and small marshmallows. Refrigerate until set.

Blueberry Salad Ramona Wheeler, The Village Homemakers

INGREDIENTS (Salad) — 2 packages grape Jello 2 cups boiling water 1 (1 lb.) can blueberry pie filling INGREDIENTS (Topping) — 1 (8 oz.) package cream cheese (softened) 1 cup sour cream 1/2 cup white sugar 1 teaspoon vanilla DIRECTIONS (Salad) — Mix salad ingredients together and let chill until very firm. DIRECTIONS (Topping) — Mix topping ingredients together until creamy. Spread over chilled salad. Refrigerate until serving.

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Salad Pizza

Karen Hill, Town and Country Homemakers

INGREDIENTS— 2 (8 oz.) packages reduced fat refrigerated crescent roll dough 2 (8 oz.) packages reduced fat cream cheese 3 tablespoons Miracle Whip fat free 1/2 teaspoon chopped dried basil 1/4 teaspoon garlic powder 1 cup reduced fat cheddar cheese Salad Supreme seasoning Approximately 3 cups assorted vegetables cut into small pieces—purple onion, green pepper, broccoli, cauliflower, etc. DIRECTIONS— Press the 2 packages of crescent rolls into a 15x10x1-inch baking sheet to form a crust. Bake in a 350 degree oven for 12 to 15 minutes. Combine cream cheese, Miracle Whip, basil and garlic powder. Spread thinly over cooled crust. Top with chopped vegetables and cheese. Sprinkle generously with Salad Supreme seasoning, if desired. Makes 34 appetizer-size servings

Snicker Salad Barbara Thurby, Town and Country Homemakers

INGREDIENTS— 1 (8 oz.) package cream cheese, softened 1 (8 oz.) container Cool Whip 1 small jar marshmallow cream 6 regular size Snicker Bars (cut in small pieces) 3 red apples (cut in small pieces) 3 green apples (cut in small pieces) Grapes (cut in half) DIRECTIONS— Mix cream cheese and marshmallow cream. Fold in Cool Whip. Add Snicker pieces, apples, and grapes. Refrigerate before serving.

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7-Up Salad

Robina Spencer, Niagara Homemakers

INGREDIENTS (Salad) — 2 packages lemon gelatin 2 cups boiling water 2 cups cold 7-Up 2 bananas, sliced #2 can crushed pineapple, drained (reserve juice) INGREDIENTS (Topping) — 1/2 cup sugar 2 tablespoons flour 1 egg, beaten 2 tablespoons butter 1 container Cool Whip, thawed 1 cup reserved pineapple juice DIRECTIONS (Salad) — Mix gelatin with boiling water and stir well to dissolve. Add 7-Up. Chill until almost set. Fold in drained pineapple and bananas. Pour into bowl and chill until firm. DIRECTIONS (Topping) — Mix together eggs, sugar, flour, and pineapple juice (you may add water to make juice equal 1 cup) and cook until thickened. Remove from stove and add butter. Chill. Add Cool Whip and spread over gelatin salad. NOTE: You may garnish salad with grated cheese or maraschino cherries.

Turkey Fruit Salad Mildred Bassett, Central Homemakers

INGREDIENTS — 1/2 cup mayonnaise 2 tablespoons honey 1/8 teaspoon ground ginger 1 cup red grapes, halved 2 cups cooked cubed turkey or chicken 1/2 cup toasted pecan halves 1 (11 oz.) can mandarin oranges, drained 1 cup red apples, unpeeled and cubed 1 (8.25 oz.) pineapple chunks, drained Pecans for garnish DIRECTIONS — Combine mayonnaise, honey and ginger. Stir in turkey or chicken, grapes, apples, oranges, and pineapple. Refrigerate one hour before serving. Prior to serving, sprinkle on pecans.

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White Chili Gina Brown, Town and Country Homemakers

INGREDIENTS— 1 tablespoon oil 5 cups chicken broth 2 medium onions, chopped 2 cans green chilies 4 cloves garlic, minced 1 teaspoon cumin 4 cup cooked chicken breasts 1-1/2 teaspoons dried oregano 3 (14.5 oz.) cans Great Northern Beans 1/4 teaspoon cayenne pepper 8 oz. Monterrey Jack cheese, cubed DIRECTIONS— Sauté onions and garlic in oil. Add remaining ingredients EXCEPT cheese. Simmer for 30-45 minutes. Add cheese and allow to melt right before serving.

Amazing Corn Beverly Miller, Robards Homemakers

INGREDIENTS— 1 (32 oz.) package frozen corn 1 (8 oz.) package cream cheese, softened 1 stick butter, softened 1 teaspoon sugar 1 teaspoon salt DIRECTIONS— Place butter and cream cheese in crockpot. Add frozen corn and salt. Mix well. Cook in crockpot on low for 4 hours. Stir occasionally, at least 2 times. NOTE: This is great for potluck dinners or large family get-togethers! Makes 12 to 15 servings

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Barbecue Green Beans by Shirley Joan Hopper, Afternooners Homemakers

INGREDIENTS— 1 onion, chopped 1 cup ketchup 1 cup brown sugar 6 slices uncooked bacon, diced 3 to 4 (14.5 oz.) cans cut green beans or Italian green beans DIRECTIONS— Mix all ingredients in a covered dish and bake at 325 degrees for 4 hours. (I use my slow cooker on medium for 3 hours). Very delicious!

Hash Brown Casserole Karen Hill, Town & Country Homemakers

INGREDIENTS— 2 lbs. pork sausage 1 cup fat-free sour cream 2 cups shredded cheddar cheese 1 cup chopped onion 1/4 cup chopped red pepper 1/4 cup chopped green pepper 1 (8 oz.) container French onion dip 1 cup chopped onion 1 (10-3/4 oz.) can cream of chicken soup 1 (30 oz.) package frozen hash brown shredded potatoes, thawed Salt & pepper to taste DIRECTIONS— In a skillet, cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, chopped peppers, salt and pepper. Fold in thawed has bhrowns. Mix well. Spread 1/2 of the hash brown mixture over the bottom of a 13 x 9-inch greased baking dish. Spread 1/2 of the ground sausage over the hash browns. Repeat layering with the second half of the hash brown mixture. Top with remaining sausage. Bake at 350 degrees for about 1 hour or until casserole is golden brown. HINTS: Prepare the casserole ahead of time, cool and freeze. To serve, simply thaw and reheat in the oven. You can bake casserole in muffin tins. Let muffins cool, then freeze until ready to use. When ready to serve, simply thaw and reheat in the oven.

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Favorite Topped Deviled Eggs Juanita Morse, Robards Homemakers

INGREDIENTS— 12 hard-cooked eggs 1 (4 oz.) package cream cheese 3 tablespoons light mayonnaise 2 teaspoon Dijon mustard 2 teaspoons white vinegar 1 teaspoon sugar 1/8 teaspoon paprika DIRECTIONS— Cut eggs in half length-wise. Remove yolks and place in medium bowl then add cream cheese, mayo, mustard, vinegar and sugar. Mix until well blended. Spoon mixture into large resealable plastic bag. Cut small corner from bag and pipe the filling into egg white halves. Sprinkle with paprika. Makes 2 dozen (24 halves) VARIATIONS— Country Favorite—Top with crumbled cooked bacon and 1/4 cup finely chopped green onions. Italian—Top with 1/2 cup drained and sliced sun-dried tomatoes packed in oil and 1/4 cup thinly sliced fresh basil. Fiesta Time—Top with 6 tablespoons finely chopped red pepper and 1 tablespoon chopped cilantro Coastal Delight—Top with 1/2 cup drained canned baby shrimp and 2 tablespoons chopped fresh dill.

Can Soup Marilyn Watson, Town and Country Homemakers

INGREDIENTS— 1 can chicken broth 1 can corn 1 can lima beans 1 can of chicken 3—4 potatoes, peeled and chunked Salt & pepper to taste 1 can stewed tomatoes with peppers & onions DIRECTIONS— Combine broth, 1 can of water, potatoes, salt and pepper. Cook until potatoes are partially done. Add canned vegetables and chicken. Simmer. Great with corn bread!

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Zucchini Crisps Marilyn Watson, Town and Country Homemakers

INGREDIENTS— 1 cup seasoned bread crumbs 1/2 teaspoon salt 2 tablespoons Parmesan cheese 1/4 cup melted butter 4 small unpeeled zucchini, cut in strips DIRECTIONS— Put crumbs, cheese, and salt in a bag. Dip zucchini in butter then shake in bag to coat. Place on baking sheet and bake at 375 degrees for 10 minutes or until crisp.

Spinach Tortellini Soup Gina Brown, Town and Country Homemakers

INGREDIENTS— 1 tablespoon margarine 2 cloves garlic, minced 6 cups chicken broth 1 (10 oz.) package frozen spinach 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 cup Parmesan cheese 1 teaspoon Tabasco (optional) 1/2 teaspoon pepper 2 (14 oz.) cans tomatoes with basil and oregano 1 (10 oz.) package frozen cheese tortellini DIRECTIONS— Melt margarine in a stockpot. Add garlic and sauté. Add broth and cheese tortellini and bring to a boil. Stir in spinach, tomatoes, oregano, Tabasco, and pepper. Simmer for at least 30 minutes. Add Parmesan cheese to individual servings.

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Unstuffed Pepper Soup Gina Brown, Town and Country Homemakers

INGREDIENTS— 1-1/2 lbs very lean ground beef 3 large green peppers, chopped 1 large onion, chopped 1 teaspoon garlic 1 (28 oz.) can crushed tomatoes 2 (10.5 oz.) cans tomato soup 1-1/2 cups cooked brown or white rice 1 (14.5 oz.) can beef broth DIRECTIONS— In a skillet, brown meat with onions. In a stock pan add peppers, tomatoes, soup, broth, and salt and pepper to taste. Add meat and simmer 30 to 45 minutes. Stir in rice and serve.

Lasagna Soup Marilyn Watson, Town and Country Homemakers

INGREDIENTS— 1 lb. ground chuck 1 onion, chopped 1 green bell pepper, chopped 3 garlic cloves, minced 1 teaspoon thyme 1 tablespoon brown sugar 1 (32 oz.) box chicken broth 1 (15 oz.) can tomato sauce 2 (14 oz.) cans petite diced tomatoes 1/2 teaspoon salt 2 teaspoons Italian seasoning 1/2 teaspoon pepper 2 cups shredded Mozzarella cheese 2 cups broken lasagna noodles 1 (15 oz.) package grated parmesan cheese DIRECTIONS— Brown ground chuck, onion, green pepper, and garlic. Drain and place in stock pot. Stir together thyme, brown sugar, chicken broth, diced tomatoes, tomato sauce, Italian seasoning, salt and pepper and add to meat mixture. Bring to a boil, lower heat and simmer for 20 minutes. Add noodles and simmer till cooked. Stir in Parmesan cheese. Place Mozzarella cheese in bowls and place soup on top. NOTE: Serve with French baguette bread. Brush bread with olive oil mixed with 2 crushed garlic cloves, salt and pepper. Bake at 350 degrees till warm and slightly crispy.

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Tomato Celery Soup Gina Brown, Town and Country Homemakers

INGREDIENTS— 1small onion, finely chopped 1/2 cup finely chopped celery 2 tablespoons butter 1 teaspoon dried parsley 1 tablespoon lemon juice 1 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon pepper 1 (10.5 oz.) can tomato soup diluted with 1 can water DIRECTIONS— Sauté onions and celery in butter, but do not brown. Add remaining ingredients. Cook in saucepan until warm.

Creamy Taco Soup Barbara Thurby, Town and Country Homemakers

INGREDIENTS— 1 pound ground beef, browned and drained 1 can kidney beans 1 can tomato soup 1 can diced tomatoes 1 can cream style corn 1 package taco seasoning DIRECTIONS— Mix together and simmer. Serve using corn chips instead of crackers.

Sweetened Green Beans Barbara Thurby, Town and Country Homemakers

INGREDIENTS— 4 (14.5 oz.) cans green beans 1 cup brown sugar Garlic salt to taste 4 tablespoons butter, divided 12 oz. of bacon, cut into small pieces and partially fried DIRECTIONS— Rinse the green beans in cold water and drain. Place beans in a lightly greased baking dish. Cut bacon into small pieces and partially fry. Spread the brown sugar on top of beans, then sprinkle bacon on top of brown sugar. Season with garlic salt and dot with butter. Bake, uncovered at 350 degrees for 30 to 45 minutes.

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Dawn’s Dressing Dawn Kelsey

INGREDIENTS— 1 box Uncle Ben’s Mushroom Wild Rice, cooked 2 cups of 1/2-inch bread cubes, lightly toasted, from day-old French bread 2 cups Pepperidge Farms Herb Dressing 1/2 cup butter 1 large onion, chopped 1 clove garlic, minced 2 cups sliced fresh mushrooms 1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups chicken broth 1/2 cup chopped pecans I also use pecan halves on top of the dressing to “dress-it-up”. DIRECTIONS— Preheat oven to 325 degrees. In a very large skillet, melt 1/2 cup of butter then add onions and garlic and cook for 3 minutes. Add mushrooms and cook for 3 more minutes. Add sage, thyme, salt, pepper, and cooked rice. Cook for an additional 2 minutes. Stir in pecans and then add chicken broth, cook 2 minutes. Place bread crumbs and herb dressing in a 2-quart casserole, then mix in mixture from skillet. Bake for 40 minutes or until thoroughly heated. NOTE: I actually make this the night before and don’t bake it. Just put it in the refrigerator and then add 1/2 cup of chicken broth right before I put it in the oven to bake the next day!

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Cranberry Sauce Vicki Jenkins, Central Homemakers

INGREDIENTS— 1 (8 oz.) package fresh cranberries 1 (11 oz.) can mandarin oranges 3/4 cup sugar 1/4 teaspoon cinnamon 1/3 cup nuts (pecans or walnuts) DIRECTIONS— Combine cranberries, oranges, sugar, and cinnamon in a pan. Cook 15 to 20 minutes, stirring frequently until cranberries burst and sauce thickens. Pour into a glass bowl and decorate top with nuts or stir into the cranberry sauce. I usually double this recipe for a holiday dinner.

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New Year’s Breakfast Casserole Gina Brown, Town and Country Homemakers

INGREDIENTS — 6 slices bread without crusts, torn into pieces 6 eggs Pepper to taste Dash of dry mustard 1/2 lb. chopped ham 2 cups skim milk 2 cups shredded cheese 1 sweet red bell pepper, diced 1/4 lb. fresh asparagus trimmed and cut into 1” pieces DIRECTIONS— Spray a 13x9x2-inch baking dish with cooking spray. Whisk eggs in a large mixing bowl. Add remaining ingredients. Bake uncovered at 350 degrees for 45 minutes or until set.

Zucchini Pancakes Dorothy Hendrickson, Afternooners Homemakers

INGREDIENTS — 2 small zucchini, shredded 2 eggs 2 pouches jalapeno cornbread mix 1 cup milk Oil for skillet DIRECTIONS— Microwave shredded zucchini for 2 to 3 minutes on medium-high, then drain. Combine zucchini, cornbread mix, eggs, and milk. Let stand 5 to 10 minutes until thickened. Heat oil in pan and drop heaping tablespoons of the batter onto hot oil. Cook 1-1/2 minutes to 2-1/2 minutes on each side. Serve with syrup or butter. Makes 24 pancakes.

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Lisa’s Comfort Chicken Pie

Lisa Jo Cox, Coupon Club

INGREDIENTS — 1 9-inch deep dish pie crust 1 9-inch regular pie crust 1 (15 oz.) can mixed vegetables 2 tablespoons butter, melted 1 can reduced fat cream of chicken soup 10 to 12 oz. of chicken or turkey (cooked or canned) DIRECTIONS— Bring crusts to room temperature and set aside. In a mixing bowl, mix soup, vegetables, and meat. Set aside. Place deep dish pie crust in a 9-inch glass pie plate. Pour vegetable mixture into pie crust. Roll out regular pie crust onto top of pie. Seal and pinch edges of crust together and pierce top with fork or small knife to vent. Spread melted butter over top crust. Bake at 350 degrees until golden brown, about 30 to 40 minutes. NOTE: My daughter is a vegetarian so I always fix a Comfort Vegetarian Pie to go along with our Comfort Chicken Pie. I simply leave out the meat and use cream of mushroom soup instead of the cream of chicken soup. Makes 8 servings

Tuna Chow Mein Casserole Joan Hopper, Afternooners Homemakers

INGREDIENTS — 1 to 2 tablespoon butter or margarine 1/4 to 1/2 cup milk 1-1/2 cups chopped celery 1/4 cup water 1/2 cup chopped onion 1/8 teaspoon pepper 2 to 3 tablespoons chopped green pepper 3/4 cup cashew nuts 1/2 can (5-1/2 oz. size) chow mein noodles 2 large cans tuna, not drained 1 (10-1/2 oz.) can cream of mushroom soup DIRECTIONS— Heat oven to 350 degrees. Set aside 1/4 cup of the chow mein noodles to use for the topping. Melt butter or margarine in large skillet. Add celery, onion, and green pepper. Cook and stir until onion is tender. Stir in remaining ingredients and pour into a 13x9x2-inch casserole dish. Sprinkle the reserved chow mein noodles over the top. Bake uncovered for 30 to 40 minutes. NOTE: You can also use regular noodles. Makes 6 to 8 servings

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Chicken Lasagna Barbara Thurby, Town and Country Homemakers

INGREDIENTS — 1 onion, chopped 2 tablespoons butter 2 tablespoons flour 2 cups chicken broth 1 (10 oz.) jar Alfredo sauce 1 (10 oz.) box frozen, chopped spinach (thawed and well-drained) 12 lasagna noodles, cooked 1 (8 oz.) package shredded mozzarella cheese 1 (8 oz.) container ricotta or cottage cheese 3 cups cooked chicken, cubed Parmesan cheese DIRECTIONS— Sauté onion in butter. Add flour, stirring until blended. Slowly add the chicken broth, mixing well. Cook until slightly thickened. Add Alfredo sauce and spinach. Lightly grease a 13x9x2-inch pan, then spoon in just enough sauce to cover the bottom. Layer the noodles, mozzarella cheese, ricotta cheese, chicken and sauce. Sprinkle with Parmesan cheese. Bake at 350 degrees for 40 to 45 minutes.

Pot Pie with Ground Beef or Chicken Dorothy Hendrickson, Afternooners Homemakers

INGREDIENTS — 1 box refrigerated pie crust 1/2 can chicken broth 1 can cream of mushroom soup 1/2 cup chopped celery 1/2 cup chopped onion 2 tablespoons margarine 1 tablespoon Worcestershire sauce Salt and pepper to taste 1 can mixed vegetables, drained OR use frozen mixed vegetables 1 pound ground beef OR 2 cooked chicken breasts DIRECTIONS— Brown ground beef and drain. Sauté onion and celery in butter until softened. Add soup, chicken broth, and seasonings. Cook until well heated. Pour into a square casserole dish. Top with pie crust. Make slits to vent crust and flute edges then brush crust with beaten egg. Cook at 350 degrees for 30 minutes.

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El Dorado Casserole Robina Spencer, Niagara Homemakers

INGREDIENTS — 1 pound ground beef, browned and drained 2 (8 oz.) cans tomato sauce ( I use 1 can Rotel & 1 can tomato sauce) 1 medium onion, chopped 1 cup chopped ripe olives 1 teaspoon garlic powder 1 (8 oz.) carton sour cream 1 cup cottage cheese 3/4 cup green chilies 1 (7 oz.) package corn chips (I prefer Fritos) 2 cups shredded cheese DIRECTIONS— Add tomato sauce, onion, olives and garlic powder to prepared ground beef and cook until onion is transparent. Mix sour cream, cottage cheese and green chilies together. Crush corn chips. In a lightly greased casserole dish, layer half of the crushed corn chips, followed by half of the meat mixture, half of the sour cream mixture and half of the grated cheese. Repeat layers once more. Bake at 350 degrees for 30 minutes.

Slow Cooker Chicken & Dressing Susan Morgan, Family and Consumer Sciences Assistant

INGREDIENTS — 4 boneless chicken breasts 2 (10-3/4 oz.) cans low-fat cream of chicken soup 1-1/4 cups water 1/4 cup butter or margarine 1 (6 oz.) package corn bread stuffing mix DIRECTIONS— Place washed chicken breasts in bottom of greased slow cooker. Top with soup. In a bowl, mix together water, butter and stuffing mix. Add to top of chicken and soup. Place lid on cooker and cook on low for 4 hours or until chicken is fully done. Makes 4 servings

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Peanut Butter Snowballs Juanita Morse, Robards Homemakers

INGREDIENTS— 1 cup confectioner’s sugar 1/2 cup creamy peanut butter 1 pound white confectionary coating 3 tablespoons butter or margarine, softened DIRECTIONS— In a mixing bowl, combine sugar, peanut butter and butter. Mix well. Shape into 1-inch balls and place on waxed paper-lined cookie sheet. Chill for 30 minutes or until firm. Meanwhile, melt the white coating in a double boiler or microwave safe bowl. Dip balls and place on waxed paper to harden. Makes 2 dozen.

Quick Low-Sugar Banana Pudding Nancy Hayden, Central Homemakers

INGREDIENTS— 1 large package instant sugar-free vanilla pudding 3 cups milk (can used skim milk) 3 ripe bananas 4 whole graham crackers 1 carton whipped topping (can use sugar-free) DIRECTIONS— In your serving bowl, mix pudding according to package directions. Add 1/2 cup of whipped topping to pudding and blend well. Peel and slice bananas (about 1/8-inch thick) and add to pudding mixture. Break graham crackers into extra-small pieces, reserving about 1/4 of a whole graham cracker for garnish. Mix graham cracker pieces into pudding and banana mixture. Top with remaining whipped topping. Crumble reserved graham cracker and sprinkle on top as a garnish. Refrigerate at least 2 hours. NOTE: Recipe can be doubled. Makes 6 to 8 servings (1/2 cup)

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Old Fashioned Ice Box Dessert Juanita Morse, Robards Homemakers

INGREDIENTS— 7-1/2 graham crackers, broken in half (15 squares) 1 (8 oz.) package cream cheese, softened 2 cups milk 1 package (4-serving size) instant vanilla pudding and pie filling 1 (8 oz.) container whipped topping, thawed and divided 1 cup quartered strawberries 1 cup chopped kiwi (about 4) 1/3 cup flake coconut, toasted DIRECTIONS— Arrange graham squares in an even layer in a 13 x 9-inch pan. Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add milk, mixing until well blended after each addition. Add dry pudding mix and beat for 1 minute. Gently stir in half of the whipped topping. Spread in prepared graham cracker pan and cover with remaining whipped topping. Top with fruit. Refrigerate several hours or overnight. Prior to serving, sprinkle with toasted coconut. Store leftover dessert in refrigerator. TO TOAST COCONUT—Spread flaked coconut evenly in a thin layer on a baking sheet. Bake at 350 degrees for 7 to 12 minutes or until lightly browned, stirring occasionally. Let cool and toss gently before using as a garnish.

Lemon Cookies Lisa Hewgley, The Village Homemakers

1 box lemon cake mix 1 egg 1 (8 oz.) container Cool Whip Powdered sugar DIRECTIONS— Mix cake mix, egg, and Cool Whip together with a spoon. Form dough into balls and roll in powdered sugar. Place on cookie sheet and bake at 350 degrees for 10 minutes. NOTE—Very lemony and delicious! You may use light Cool Whip

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Apple Upside Down Cake Linda Anderson, Central Homemakers

INGREDIENTS— 5-1/3 tablespoons butter or margarine 1/2 cup brown sugar 8 small red apples 1 box yellow cake mix 1 teaspoon ground ginger 1 teaspoon nutmeg (optional) 3 teaspoons ground cinnamon DIRECTIONS— Preheat oven to 350 degrees. Cut apples in half, core and remove stems. Place small pieces of butter in a 13x9x2-inch pan and place in oven for about 5 minutes until butter melts. Sprinkle brown sugar over melted butter. Arrange 12 apple halves on top of the brown sugar and butter mixture, cut side down. Bake for 10 to 15 minutes or until mixture is bubbly. Peel and shred/chop the remaining apples and set aside. Mix cake mix according to directions—you may use applesauce instead of the oil according to directions on box. Add ginger, cinnamon, nutmeg, and shredded apples. Spoon mixture over the baked apple halves. Bake according to directions on the box, usually around 35 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Loosen edges and invert on platter. NOTE: Really good served with vanilla ice cream on top. You can also top with red candy sprinkles or crushed red hots! Serves 9 to 12 servings

Powdered Sugar Cookies Marilyn Watson, Town and Country Homemakers

INGREDIENTS— 1 cup shortening 1 cup powdered sugar 1 egg 1 teaspoon cream of tartar 1/2 teaspoon soda Pinch of salt 2 cups all purpose flour DIRECTIONS— Cream together shortening, powdered sugar and egg. Add in dry ingredients. Shape into walnut-sized balls and place on baking sheet. Flatten slightly with a fork. Bake at 350 degrees for 15 to 20 minutes. NOTE: Sprinkle tops with different color sugar for the holidays!

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Ann’s Fluffy Chocolate Cake Ann Bentley, The Village Homemakers

INGREDIENTS (Cake) — 1 box chocolate cake mix 1 small box instant vanilla pudding 1 cup vegetable oil 3 eggs 1-1/4 cup milk INGREDIENTS (Icing) — 1 (8 oz.) package light cream cheese, softened 1 cup powdered sugar 1 cup granulated sugar 1 cup chopped pecans 1 (8 oz.) package crushed toffee bits 1 (12 oz.) container whipped topping, thawed DIRECTIONS (Cake) — Sift cake mix and pudding together. In another bowl beat oil, eggs and milk. Add to dry ingredients and beat 3 minutes. Pour into two 9-inch greased and floured round pans. Bake at 350 degrees for 25 to 30 minutes. Let cook complete before icing. DIRECTIONS (Icing) — Beat together cream cheese and sugars. Fold in nuts and toffee bits then fold in whipped topping. You’re now ready to ice your cake!

Cherry Delight Maurita Wright, The Village Homemakers

INGREDIENTS— 2 (8 oz.) packages cream cheese, softened 2 cups sugar 2 containers Cool Whip 2 cans cherry pie filling Graham cracker crumbs DIRECTIONS— Mix cream cheese and sugar. In a large bowl alternate layers of graham cracker crumbs, cream cheese and sugar mixture, and cherry pie filling. There should be 3 layers of each. Refrigerate. NOTE: You can cut recipe in half and make it into a pie using a graham cracker crust (omitting graham cracker crumbs) with 1 layer of cream cheese and sugar mixture and 1 layer of pie filling. Serves 8 to 10

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Bread Pudding Maurita Wright, The Village Homemakers

INGREDIENTS (Pudding) — 1 loaf stale French bread, cubed (5 to 6 cups) 5 eggs 2 cups sugar 2 cups milk 2 teaspoons vanilla 1/2 to 3/4 cup raisins 1/2 cup brown sugar 1/2 stick butter, softened 1 cup chopped pecans INGREDIENTS (Sauce) - 1/2 bottle caramel ice cream topping 1/4 cup milk DIRECTIONS (Pudding)— Put French bread cubes in large bowl. Beat eggs in a bowl, add sugar and mix well. Pour in 2 cups milk and stir. Add vanilla and stir. Pour this mixture over bread cubes and mix well. Let stand about 15 minutes and stir to let bread soak up the mixture. Then add raisins. Pour into a buttered 13x9x2-inch pan. Put brown sugar in a bowl, add butter and pecans. Mix well with a fork and then sprinkle mixture over pudding. Bake at 350 degrees for 35 to 40 minutes. DIRECTIONS (Sauce) - Put ice cream topping and milk in a small saucepan. Stir well while heating on stove. Pour over bread pudding as soon as you take it out of the oven. Makes 8 to 10 servings

Cherry Pineapple Dessert Ramona Wheeler, The Village Homemakers

INGREDIENTS— 1 can cherry pie filling 1 can Eagle Brand milk 1 can crushed pineapple, drained 1 large container Cool Whip 1/2 cup chopped nuts DIRECTIONS— Mix all ingredients and chill until serving. NOTE: Make sure Cool Whip is thoroughly thawed!

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Molasses Cookies Karen Hill, Town and Country Homemakers

INGREDIENTS— 3/4 cup shortening 1 cup brown sugar 1/4 cup dark molasses 1 egg 2 cups sifted all purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 teaspoon salt DIRECTIONS— In a large mixing bowl, cream together shortening and brown sugar. Add molasses and egg, beat well. Mix together flour, soda, spices and salt. Add to shortening mixture, mixing well. Cover and chill. Roll in 1-inch balls and then roll balls in granulated sugar. Place 2-inches apart on greased cookie sheet and bake at 375 degrees for 8 to 10 minutes. Let stand 1 minute then remove to wire rack and cool. NOTE: Add pecans if you desire. Makes approximately 3 dozen cookies.

Banana Pudding Maurita Wright, The Village Homemakers

INGREDIENTS— 1 package Trefoil Girl Scout Cookies 3 to 4 bananas, sliced 1 large box instant French vanilla pudding 1 large container Cool Whip, reserve 1/2 DIRECTIONS— Line bottom of a large bowl with cookies. Mix pudding as directed on the box then add 1/2 of the Cool Whip to the pudding. Place a layer of bananas on top of the cookies, then top with 1/2 of the remaining pudding and Cool Whip mixture. Follow with another layer of bananas and top with the remaining pudding and Cool Whip mixture. Finish by topping with reserved Cool Whip. NOTE: You can also use vanilla wafers, graham crackers or Nutter Butter cookies as the base for this recipe. Serves 6 to 8

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Fruit Cocktail Dessert Marilyn Watson, Town and Country Homemakers

INGREDIENTS— 1 cup sugar 1 egg, beaten 1 cup flour 2 cups fruit cocktail, drained 1 teaspoon soda 1/4 teaspoon salt 1/2 cup chopped nuts 1/2 cup brown sugar DIRECTIONS— Combine sugar, soda, flour, and salt. Add beaten egg and fruit cocktail. Pour into an 8x8-inch pan. Sprinkle with nuts and brown sugar. Bake at 300 degrees for 1 hour. Serve with whipped cream.

Italian Cream Cake Squares Joretta Porter, Town and Country Homemakers

INGREDIENTS (Cake) — 1 stick butter, softened 1 cup buttermilk 1/2 cup oil 1 teaspoon vanilla 2 cups sugar 1 cup coconut 5 egg yolks, beaten well 1 cup chopped nuts 2 cups plain flour 5 stiffly beaten egg whites 1/2 teaspoon soda INGREDIENTS (Frosting) - 1 (8 oz.) package cream cheese, softened 1 stick butter 1 box powdered sugar 1 teaspoon vanilla Chopped nuts (optional) DIRECTIONS (Cake) — Cream butter and oil, add sugar and beat mixture until smooth. Add egg yolks. Combine flour and soda then add to creamed mixture alternating with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into two 13x9x2-inch well greased pans. Bake at 350 degrees for 25 minutes. DIRECTIONS (Frosting) - Combine cream cheese, butter, vanilla and beat until smooth. Gradually add in powdered sugar and whip until fluffy. Stir in nuts if desired. Spread frosting on cooled cake and cut into squares for serving.

34

Bertha’s Pecan Pie Bertha Warner, Central Homemakers

INGREDIENTS— 1 cup Karo syrup 1 cup sugar 4 eggs 4 tablespoons butter 1 teaspoon vanilla extract 1 cup pecans (1/2 cup chopped, rest left in halves) 1 premade pie crust (I prefer Pet Ritz) DIRECTIONS— Beat 4 eggs, syrup and sugar together. Beat in butter. When well mixed, add in vanilla. Stir in pecans. Pour into pie shell. Bake at 300 degrees for approximately 1 hour or until center is firm. NOTE: Cover edges of pie crust with foil to keep it from browning too much. Makes 6 slices

Dreamsicle Pie Robina Spencer, Niagara Homemakers

INGREDIENTS— 1 container of Cool Whip 1 (16 oz.) container sour cream 1/2 cup Tang 1 can Eagle Brand sweetened condensed milk 1 graham cracker pie crust DIRECTIONS— Mix Tang with sweetened condensed milk then add sour cream. Mix well and pour into crust. Top with Cool Whip.

35

Apple Cake Alice Langston, Afternooners Homemakers

INGREDIENTS (Cake)— 6 tablespoons butter 2 cups sugar 2 eggs 6 cups chopped apples 1 cup chopped nuts 2 teaspoons vanilla 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 2 teaspoons soda 2 cups flour INGREDIENTS (Topping)— 4 tablespoons softened margarine 2/3 cup sugar 3 to 4 teaspoons cinnamon 6 tablespoons flour DIRECTIONS (Cake)— Cream butter and sugar. Add eggs. Mix flour, cinnamon, nutmeg, salt and soda and add to creamed batter. Add apples, nuts and vanilla. Pour into a 13x9x2-inch pan. Sprinkle with topping before baking at 350 degrees for 45 to 60 minutes. DIRECTIONS (Topping)— Mix sugar, cinnamon, and flour together. Add margarine and mix with fork till crumbly. Sprinkle over cake before baking. NOTE: More chopped nuts may be added on the top! Makes 12 servings

36

Apple Nut Cake with Dates & Raisins Mariam Smith, Central Homemakers

(from my sister-in-law Margaret in 1993) INGREDIENTS (Cake)— 2 cups sugar 1-1/2 cups oil 3 eggs 2 teaspoons vanilla 2-1/2 cups sifted all-purpose flour 1 teaspoon soda 1/2 teaspoon salt 1 teaspoon baking powder 1-1/2 teaspoons cinnamon 3 cups chopped/grated apples 1 cup raisins 1 cup chopped dates 1 cup chopped pecans or walnuts INGREDIENTS (Caramel Icing) - 1 stick butter 1 cup brown sugar 1 cup granulated sugar 1 cup cream or Pet milk 1 teaspoon vanilla 1 cup sifted powdered sugar DIRECTIONS (for cake)— Cream sugar, salad oil, eggs and vanilla. Add flour, soda, salt, baking powder and cinnamon. Blend in apples raisins, dates and nuts. Pour into a greased and floured tube pan or a 12x8-inch baking pan or a 13x9x2-inch baking pan. For tube pan, bake for 1 hour and 45 minutes. When using a flat baking pan, bake for 50 minutes or until done (toothpick inserted in center comes out clean). Cook or rack for 15 minutes then remove from pan. Cool well before icing. DIRECTIONS (for caramel icing)— Mix butter, brown and granulated sugar, milk and vanilla. Stir constantly bring to a boil for 2 minutes. Keep stirring and add 1 cup sifted powdered sugar. If not the right consistency for spreading, add a little more milk or powdered sugar.

37

Banana Cupcakes Candice Plake, Central Homemakers

INGREDIENTS (Cupcakes) — 1/2 cup butter, softened 1-1/4 cups granulated sugar 2 eggs 1-3/4 cups all purpose flour 1 cup mashed bananas (about 3) 2 teaspoons baking powder INGREDIENTS (Icing) - 2 cups sifted powdered sugar 1/2 cup mashed banana (2 small) 2 tablespoons butter, softened 1/2 teaspoon vanilla DIRECTIONS (Cupcakes)— Preheat oven to 350 degrees. Line 18 (2-1/2-inch) muffin cups with paper baking cups and set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium speed for 30 seconds. Beat in granulated sugar until well mixed. Beat in eggs and 1 cup mashed banana. Beat in flour and baking powder until combined. (Batter will be thick.) Spoon into prepared muffin cups. Bake in preheated oven for 18 to 20 minutes or until a wooden toothpick inserted in center comes out clean. Cool in muffin cups on wire rack for 10 minutes. Remove from muffin cups and cool completely on wire rack. DIRECTIONS (Icing)— In a medium bowl, beat together powdered sugar, 1/2 cup mashed banana, 2 tablespoons butter and vanilla until smooth. Spread over cooled cupcakes.

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Orange Juice Cake Martha Tanaka, Central Homemakers

INGREDIENTS (Cupcakes) — 1 box Duncan Hines Butter Recipe Cake Mix 1 small box instant vanilla pudding 1/2 cup vegetable oil 1 cup orange juice 4 eggs 1/2 to 1 cup chopped pecans INGREDIENTS (Glaze) - 1 cup sugar 1/4 cup orange juice 1 stick margarine DIRECTIONS (Cake)— Grease and flour Bundt pan. Blend cake mix, pudding mix, oil, orange juice and eggs together. Mix batter well. Sprinkle nuts in bottom of Bundt pan then top with batter. Bake at 325 degrees for 50 to 60 minutes or until toothpick inserted comes out clean. DIRECTIONS (Glaze)— In saucepan, mix sugar, margarine and orange juice. Cook until melted then pour over cake while still hot. Do NOT punch holes in the cake. When all the glaze is soaked in, remove cake from Bundt pan.

Sweet Potato Pie Amanda Hardy, Family and Consumer Sciences Extension Agent

INGREDIENTS— 2 cups boiled, mashed sweet potatoes 2 eggs 2 tablespoons margarine 1 cup sugar 1/3 cup milk 1/2 teaspoon vanilla extract 1/4 teaspoon cinnamon 1 baked 9-inch pie crust 1/4 teaspoon nutmeg or allspice DIRECTIONS— Preheat the oven to 400 degrees. Combine sweet potatoes, eggs, margarine, sugar, milk, vanilla, cinnamon and nutmeg or allspice in a mixing bowl and mix well. Pour into pie shell. Bake for 10 minutes. Reduce the oven temperature to 350 degrees. Bake until the center is firm. Cool on a wire rack.

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Carrot Cake Sandwich Cookies

Shirley Eakins, Robards Homemakers INGREDIENTS (Cookies) — 3/4 cup grated carrots (about 2 medium carrots) 2 tablespoons firmly packed dark brown sugar 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1 (16.5 oz.) package refrigerated sugar cookie dough 1/3 cup raisins (optional) INGREDIENTS (Cream Cheese Icing) - 5 oz. cream cheese, softened 1/4 cup butter, softened 1 cup powdered sugar 1/2 teaspoon fresh lemon juice 1/4 teaspoon vanilla DIRECTIONS (Cookies) — In large bowl, toss together grated carrots, brown sugar, ginger and cinnamon. Stir in raisins if desired. Tear cookie dough into pieces and stir into carrot mixture until well blended. Drop dough mixture by tablespoonful 2-inches apart on lightly greased baking sheet. Dough should make 24 cookies. Bake at 350 degrees for 15 to 18 minutes or until edges are crisp. Remove to wire rack to cool. DIRECTIONS (Icing) - Mix all ingredients well. Cover and chill 30 minutes or until spreading consistency. Spread icing on half of the cookies, being sure to cover to the edges. Place remaining cookies on top to finish the “sandwich”. NOTE: I use Pillsbury Create ‘N Bake Sugar Cookie Dough Makes 12 sandwich cookies

40

Pumpkin Whoopie Pies Amanda Hardy, Family and Consumer Sciences Extension Agent

INGREDIENTS (Pies) — 1/2 cup water 1/2 cup cooking oil 1 (15 oz.) can pure pumpkin 1 teaspoon vanilla 4 eggs 1-1/2 cups granulated sugar 1-1/2 teaspoons cinnamon 1 teaspoon ground cloves 1 teaspoon nutmeg 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 1/2 teaspoon salt INGREDIENTS (Frosting) - 1/2 cup (1 stick) butter, softened 2 teaspoons vanilla 4 cups confectioner’s sugar 1 (8 oz.) package cream cheese, softened DIRECTIONS (Pies)— Preheat oven to 350 degrees. Combine the water, oil, pumpkin, 1 teaspoon vanilla and eggs in a bowl and mix well. Add granulated sugar, cinnamon, cloves, nutmeg, flour, baking powder, baking soda and salt. Mix well. Drop by spoonfuls onto a lightly greased or baking parchment-lined cookie sheet and spread slightly to make sure they are round. Allow only 6 cookies per sheet as the cookies will spread while baking. Bake 12 to 14 minutes or until brown. Remove to wire racks to cool DIRECTIONS (Frosting)— Beat cream cheese, butter and 2 teaspoons vanilla in a mixing bowl until light and fluffy. Add confectioner’s sugar and beat until smooth. Spread on one-half of the cookies. Top with the remaining cookies. NOTE: You may substitute 3-1/2 teaspoons pumpkin pie spice for the three spices used in this recipe. Makes 12 to 16 servings

41

Ann’s Easy Apple Cake Ann Bentley, The Village Homemakers

INGREDIENTS (Cake) — 1 cup chopped pecans 2 eggs 1 cup apple pie filling 1 teaspoon salt 1 cup vegetable oil 2 cups plain flour 1 teaspoon vanilla 2 cups sugar 1 teaspoon baking soda 1 teaspoon cinnamon INGREDIENTS (Frosting) - 1 (8 oz.) package light cream cheese, softened 3/4 stick margarine, softened 1/2 box powdered sugar 1 teaspoon vanilla DIRECTIONS (Cake)— Dump all cake ingredients into a mixing bowl and stir with a spoon until well blended. Pour into a greased and floured 13x9x2-inch pan. Bake at 350 degrees for 35 to 45 minutes. Let cook before frosting. DIRECTIONS (Frosting)— Beat cream cheese, butter and vanilla in a mixing bowl. Add confectioner’s sugar and beat until smooth then frost cake.