Ingredients
2 cups sugar
4 tbs. cocoa
1 stick butter (4 oz)
½ cup milk
1 tsp. vanilla
pinch of salt

½ cup peanut butter
2 cups oatmeal (or shredded coconut)

Ingredients
2 pkg (8 oz. each) Philadelphia Cream Cheese, softened
½ cup sugar
½ tsp. vanilla
2 eggs
4 squares Baker's Semi-Sweet Baking Chocolate, melted, slightly cooled
1 Oreo Pie Crust (6 oz.)

Prep time: 10 min
Ready in: 3 hr 50 min

Ingredients
3 oranges
1 lemon
2 limes
2 cloves garlic
1 inch fresh ginger
1 med onion
2 cinnamon sticks
3 tbs. paprika
1 tsp. sugar
¼ tsp. nutmeg
¼ cup white wine
3 tbs. vegetable oil
salt & pepper, to taste

Ingredients
2 cups flour
3 tsps. baking powder
¹/3 cup shortening
1 tsp. salt
¾ cup milk (approx)

Ingredients                               c = cup

• 4 c shredded cabbage (green, purple)
• 2 c bean sprouts
• 4 green onions, sliced
• 2 Tbsp toasted sesame seeds
• 2 c sliced mushrooms
• 2 c dry chow mein noodles
• 1 pkg Mr Noodles, uncooked & broken up (any flavour)
• ½ c slivered almonds, toasted
• 1 can sliced water chestnuts
• ¼ c sunflower seeds
• slivered cooked chicken or shrimp (optional)

This recipe doubles easily, ham or turkey can be substituted for chicken.

• ½ c vegetable oil (sesame, safflower)
• 2 to 4 Tbsp Bragg (or soya sauce)
• ¼ c rice vinegar
• 3 Tbsp lemon juice
• 1 Tbsp sugar
• ½ tsp fresh grated ginger & garlic
• seasoning packet from soup (any flavour)
• pepper to taste

Crust

• 60 Plain Ritz crackers (rolled fine)
• ¾ c. melted margarine
• Mix together & press on a 13x9x2" pan (Save ½ c. crumbs for topping)

Cheese Layer

• 1 - 8 oz. (250gr) pkg of cream cheese (plain)
• ²/3 c. white sugar
• ½ large tub Cool Whip (save other ½)

Layer 2

• 2 instant puddings (butterscotch caramel or your favorite flavor)
• 3½ c. milk

Ingredients

• 1 pkg. frozen broccoli
• 1 cup cooked rice
• ½ cup chopped onion
• ½ cup chopped celery
• 1 can cream mushroom soup
• 2 cups grated cheddar cheeze (or 8 oz jar cheese whiz)

Ingredients

• 1 (8 oz) can buttermilk biscuits
• 1½ cup turkey (or grated, fully cooked ham)
• turkey (hamburger or sausage)
• cheese slices
• chopped onion
• grated garlic for taste

Ingredients

• 1 to 1½ lbs ground turkey (or beef)
• 3c. leftover mashed potatoes (approx)
• 1 can whole kernel corn, drained
• 1 can cream of mushroom soup
• milk (½ can, use soup can to measure)
• dash of worchestershire sauce (optional)
• grated cheese

Serving Size: 6

Cook turkey (or hamburger) until done (if hamburger, drain off grease). Put into bottom of a casserole dish. Spread corn over the meat.

Mix soup with milk, & dash or two of worchestershire sauce, pour over corn.

Spread mashed potatoes over all, and bake in 350° oven until heated through. Add grated cheese for last 5 min till melted.

Ingredients

• 1 lb. turkey
• 1 onion, chopped
• garlic, chopped
• 1 (16 oz) pkg frozen tator tots
• 1 can cream of mushroom soup
• milk (½ to 1 can, use soup can to measure)
• 1 cup Cheddar cheese

Serving Size: 6

Brown turkey (or hamburger), onion & garlic in skillet until no pink remains. Drain well. Add salt & pepper. Put mixture into an 8x8 baking dish.

Place tator tots evenly on the top, filling in the entire top. Mix together soup & milk & pour over tator tots. Sprinkle with cheese.

Bake, uncovered, in a 350° oven for 30-40 minutes, or until bubbly.

• 1 large head cabbage
• 1 cup cooked rice

Filling

• 1 lb. ground beef
• 1 large onion, chopped
• 2 or 3 garlic cloves, finely minced
• 1 Tbsp packed brown sugar
• 2 Tbsp Worcestershire sauce
• 3 sticks of celery, chopped
• salt & pepper to taste
• 1 egg
• ½ teaspoon cinnamon

Sauce

• 2 small sliced onions
• 1 can (diced or stewed) tomatoes
• 1 large can tomato sauce
• ½ cup water
• 3 to 4 tsp lemon juice (1 large lemon)

• 1 Tbsp packed brown sugar
• ½ tsp cinnamon

Ingredients:

¾ cup instant rice
¾ cup boiling water
½ tsp. salt

Mix together:
1 five oz. can boned chicken
1 can cream of chicken soup (undiluted)
1 cup diced celery
1 Tbsp diced onion
1 Tbsp lemon juice
½ cup sliced almonds
3 hard boiled eggs, chopped
½ cup mayonnaise

Put rice and salt in casserole. Pour boiling water over it and let set 5 minutes.

Add chicken mixture to rice and mix well. Cover with buttered bread crumbs.

Bake uncovered 45 minutes at 350º.
Enjoy!

(If you double the recipe, it will fit in a 9 x 13" pan)

Ingredients:

2 to 3 pounds country-style ribs
1 cup of ketchup
8 ounces of cola

Combine ketchup and cola. Place the country-style pork ribs in the bottom of crock pot.  Pour cola mixture over the ribs. Cover and cook 2 hours on HIGH then cook for 3 to 4 hours on LOW. Baste occasionally if desired.

8 or 9" Double Crust

• ¾ cup shortening
• 5 tablespoons cold water
• 2 cups all-purpose flour
• 1 teaspoon salt

Filling

• ¼ to ¾ cup sugar (See Variety Note)
• 2 tablespoons flour
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 7 cups (2½ lbs) thinly sliced, pared tart apples (See Variety Note)
• 2 tablespoons butter

Variety Note

Exact amount of sugar depends on your taste and what apples you use. I like ½ cup sugar with a tart variety such as Jonathan. With sweet varieties like Golden Delicious & Fuji, ¼ cup sugar is plenty. Combine two or more varieties for best results.

Start by preheating the oven to 425°F.  By the time it's hot, the pie will be ready to bake.

CRUST: Flaky, tender crust is " in the bag." This method of rolling the pastry inside a big plastic bag is a modern improvement on the old familiar method of rolling dough between sheets of waxed paper. It allows you to roll out pastry without adding extra flour to keep it from sticking even on a hot, humid day.

Place shortening, water, flour and salt in food processor bowl. Process just until dough clumps together - about 5 seconds.

Divide the dough in half and shape each half into a 6-inch pancake. Center one pancake inside a 13" x 15" plastic bag. Sprinkle a few drops of water on the countertop to hold the plastic bag in place. Smooth out the bag and begin rolling the pastry from the center out in alternating directions to form an even circle. After every few strokes, lift the top surface of the bag from the dough and smooth it down again flip the bag over and lift the other surface and smooth it down. Continue this "roll, lift, flip" pattern until your circle of dough is about one inch wider than the rim of your pie pan.

Loosen both sides of the plastic bag from the dough and slide the pie pan upside-down into the bag and center it over the circle of dough. Turn the pan and bag over so the dough rests in the pan and slide the pan and dough from the bag. Gently press the pastry into the pan and trim the edges about one half inch beyond the rim.

Mix sugar, flour, cinnamon, and salt. Pare, core, and slice the apples with an apple peeler corer slicer. In a large bowl, toss the apple slices lightly with the sugar mixture then turn the filling into the bottom crust. Cut the butter in small pieces and dot it over the filling.

Put the remaining dough pancake inside the bag and roll it out using the same "roll, lift, flip" routine. When the top crust is rolled, cut the bag on 3 sides and peel off the top sheet of plastic. Use the remaining sheet of plastic to turn the top crust over the filling, center it, then peel off the plastic. Trim the top crust to 1/2 inch beyond the edge of the pie pan. Fold the top edge under the bottom crust and flute. Cut steam vents in the top crust. Bake about one hour or until the apples are fork-tender and the crust is golden brown.

Ingredients

• 6 peaches, peeled, pitted, and chopped
  1 pound
• strawberries, rinsed, hulled, and sliced
• ½ pound seedless green grapes
• ½ pound seedless red grapes
• 3 bananas, peeled and sliced
• ½ cup granulated sugar, or less, to taste

Dressing

• juice of one lime
• ½ cup pineapple juice
• 1 teaspoon ground ginger

This fruit salad combines chopped peaches, strawberries, bananas, and red and green grapes, dressed with a simple fresh lime and pineapple juice dressing.

PREPARATION:
Combine chopped and sliced fruits in a large serving bowl; toss gently. Sprinkle with sugar. Whisk together remaining ingredients in a small bowl or 1 cup measure.

Pour dressing mixture over fruit and toss gently to combine.
Cover and chill the fruit salad thoroughly before serving.
This fruit salad recipe makes enough to serve about 10 to 12 people.

Ingredients

• 12 fresh strawberries, hulled and cut in half
• 1½ cups fresh raspberries
• 1½ cups fresh blueberries, picked over for stems
• 4 medium-sized pears, peeled, quartered, & cored
• 2 Tablespoons fresh lemon juice
• 2 teaspoons sugar

Dressing

• ½ cup dry white wine
• 3 tablespoons honey
• 2 tablespoons fresh lemon juice
• 2 tablespoons sugar (or more honey)

With its gemlike colors and dazzling flavors, this monastery salad would also make a heavenly brunch on a lazy Sunday.

One 12-ounce wheel Camembert cheese (or Brie, if Camembert is unavailable), at room temperature, cut into 6 wedges

PREPARATION:

To make the salad, combine all the fruit in a large glass bowl. Add the lemon juice and sugar, mix together gently to coat, cover, and refrigerate for 1 hour.

Combine the dressing ingredients in a blender and whirl until smooth. Pour over the salad and mix together gently until the salad is well coated. Cover and refrigerate for 1 more hour.

• 1 pastry-lined pie shell
• 2 cups cooked, peeled sweet potatoes
• 4 ounces (½ cup) unsalted butter
• ½ cup heavy cream
• ½ cup light brown sugar, packed
• 2 large eggs, slightly beaten
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• dash salt
• 2 tablespoons brandy, bourbon, or orange juice

• ½ cup dark corn syrup
• 1 cup pecan halves

PREPARATION:
Prick bottom of pie crust with a fork; bake in preheated 425° oven for 12 minutes. Set aside.

Mash sweet potatoes with half of the butter (¼ cup). Let cool. Add heavy cream, brown sugar, eggs, vanilla, spices, and brandy, bourbon, or orange juice.

Beat until fluffy; turn into pie crust. Bake at 375° for 20 minutes.

Combine remaining ¼ cup butter with corn syrup and pecans; sprinkle evenly over top of pie. Return pie to oven and bake 25 minutes longer, or until a toothpick inserted in center comes out clean.

Serve with whipped cream or whipped topping.

• 1 pound of ground beef or turkey
• 1 pound of sausage
• 1 large chopped white onion
• 4 Tbsp chili powder
• 1½ tsp of ground cumin
• 1½ tsp of dried basil, crumbled
• 1 tsp paprika
• salt to taste
• 3 cloves minced garlic
• 1 c. water
• 1 (14½ oz) can diced or crushed tomatoes undrained
• 1 cup Pace Picante chunky salsa
• 1 (16oz) can Pinto Beans, undrained
• 1 can Garbanzo Beans with liquid
• 1 can red Kidney Beans with liquid
• 3 Tbsp Worcestershire sauce
• ¼ c. flour
• Fresh ground pepper

PREPARATION:
Brown meat & onions & meat in a large skillet until meat is no longer pink; drain excess fat. Add chili powder, cumin, basil, paprika, salt and garlic. Stir to mix well and then add water; cook for 2 minutes and then add remaining ingredients. Bring to a boil and then lower heat to simmer 20-30 minutes.

Suggested condiments: Corn muffins, tortilla chips, Fritos corn chips, shredded cheese, black olives, jalapeno peppers, sour cream, fresh cilantro, saltine crackers and chopped onion.

• ½ cup chopped mixed Fruits (Apples, Pears, Oranges, Grapes)
• ¼ cup Mango puree
• ¾ cup Milk
• 2 scoops Vanilla ice-cream
• 2 scoops any other flavour ice-cream (rose / strawberry / raspberry / chocolate)
• 2 Tbsp chopped Cashew nuts
• 2 wafer cookies, cut into triangles
  
  

MIXOLOGY:
Mix mango puree and milk to make a mango milkshake. In a tall glass, layer ¼ c. of fruits. Top with a scoop each of vanilla & the other ice-cream (rose / strawberry / raspberry / chocolate). Pour in ½ c. mango milkshake. Top with 1 Tbsp cashewnuts & a wafer triangle. Drink or serve.

Cookie Dough Ingredients

• ¹/3 cup vegetable shortening
• ½ cup sugar
• 1 egg
• ²/3 cup honey
• 1 tsp lemon extract
• 2¾ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt

Milk Frosting

• 1 cup icing sugar
• ½ tsp lemon extract
• 1 to ½ Tbsp milk

In a small bowl, combine icing sugar, lemon extract & enough milk to make frosting easy to spread. Tint, if desired, with a few drops of food coloring.

Ingredients

• 1 bag (24 oz) Green Giant® frozen broccoli & three cheese sauce
• ¼ cup coarsely chopped drained roasted red bell peppers
  (from 7-oz jar)
• ¾ cup Fiber One® original bran cereal
• 2 tablespoons grated Parmesan cheese
• ½ teaspoon Italian seasoning
• 1 tablespoon olive or vegetable oil

Ingredients

• 2½ cups Pepperidge Farm® Herb Seasoned Stuffing

• 1 Tbsp. butter OR margarine, melted

• 1 lb. ground beef

• 1 medium onion, chopped

• 1 can (14½ oz.) whole peeled tomatoes, cut up

• 1 can (about 8 oz.) whole kernel corn, drained

• 2 medium green peppers, cut lengthwise into quarters

Ingredients

• 4 cups potatoes, thinly sliced (4-5 medium)
• 3 Tablespoons butter or margarine
• 2 Tablespoons all-purpose flour
• 1½ Teaspoons salt
• ¼ Teaspoon paprika
• 2 cups whole milk
• Dehydrated Minced Onion
• Kraft 100% Grated Parmesan Cheese

Preheat oven to 350°F. Grease a 3-qt. casserole

1. Peel 4-5 medium Idaho potatoes, cover with cold water and set aside.

2. In a small bowl combine flour, salt, & paprika. Melt butter in large glass container (I use a large Pyrex measuring cup) in microwave & then whisk dry ingredients into it, & slowly add milk & stir / whisk until well combined. Cook on high in microwave for 6-7 minutes (depending on the wattage-mine is one thousand watts), stirring with whisk after every minute, until it appears to simmer & thicken.

Ingredients

• 1 medium to large head of cabbage, shredded (may add 1 shredded carrot and maybe some finely chopped green pepper if desired)
• 1 tsp salt

Mix salt with cabbage. Let stand 1 hour. Squeeze out excess moisture (add the carrot and green pepper now, if using)

In the meantime heat until sugar is dissolved:

• 1 cup vinegar
• 2 cups sugar
• ¼ cup water
• 1 tsp mustard seed
• 1 tsp celery seed

Let cool. Pour over slaw mixture. Put in containers and freeze. Will keep for weeks and thaws fairly quickly.

Ingredients

• 1 box bran flakes, crushed
• 1 qrt. buttermilk
• 5 c. plain flour
• 5 tsp. baking soda
• 3 c. sugar
• 2 tsp. salt
• 4 eggs
• 1 c. oil
• 2 Tbsp. vanilla flavoring
• Raisins, nuts, canned pumpkin, etc. as desired

Delicious muffins recipe to have on hand. Mine never last 6 weeks.

Mix all ingredients. Save batter in refrigerator to use as needed. Bake 350° for 26 min.

Prep Time: 15 Min
Cook Time: 26 Min
Total Time: 41 Min
Servings: 36