Go to cakes, pies, desserts, casseroles, vegetables, meat & fish, misc., and too late to classify.
 

 CANDY, COOKIES, ETC.

NO BAKE OATMEAL COOKIES
by:  Janet (Woods) Smart
        Granddaughter
I have had & used this recipe since I was a teenager at home.  My  whole family loves them.

2 Cups sugar
1/2 Cup margarine (do not use low fat or lite margarine)
1/2 Cup milk
4 T. Cocoa

BOIL THE ABOVE 2 MINUTES THEN ADD

3 t. Vanilla
1/2 Cup peanutbutter
3 Cups oats

SPOON OUT ON WAX PAPER

SWEDISH PECANS
by:  Sheila (Tate) Thompson
        Granddaughter
They make this a lot at Christmas time and give to people.

Preheat oven to 350.  Melt 1 stick of margarine in a 9 x 13 pan and set aside.  Beat 2 egg whites until stiff and gradually beat in 1 cup white granulated sugar.  Put 1 lb. of pecans into pan and coat well with melted margarine.  Add egg and sugar mixture to pan and fold in with buttered pecans.  Bake at 350 for 45 minutes, turning every 15 minutes to prevent burning.
 

LOW FAT FUDGE
by:  Janet (Woods) Smart
        Granddaughter

Stir Together

2 T. Butter   (do not use the light butter)
2  1/2 cups sugar
2/3 cup evaporated skim milk

Boil for 5 minutes, stirring constantly, then add

12 oz pkg of semi sweet chocolate chips

Keep stirring and add

1 -  2 1/2 oz jar of baby prunes
7 oz jar of marshmallow creme
1/2 cup walnuts (optional)
1 t. vanilla

Put in lined wax paper container and put in refrigerator for 2 hours
105 calories-----------4 grams of fat  per serving

PEANUT BLOSSOMS
by:  Janet (Woods) Smart
        Granddaughter

1 3/4 cup self rising flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup solid shortening
1/2 cup peanut butter
2 T. milk
1 tsp. vanilla
1 egg
48 milk chocolate kisses

Mix together sugar and shortening.  Add peanut butter, milk, vanilla and egg.  Lightly spoon flour into measuring cup, level off.  Combine in large mixer bowl.  Mix at low speed until a dough forms.  Shape dough into balls, using a rounded teaspoon of dough.  Roll balls in additional sugar.  Place on an ungreased cookie sheet.  Bake at 375 for 10 to 12 minutes until golden brown.  Top each hot cookie immediately with kisses, pressing down so cookie cracks around edges.

SKILLET COOKIES
by:  Vera Lou (Burdette) Taylor
        Granddaughter

2 eggs
1/2 lb butter
3/4 cup sugar
1 t. vanilla
1/2 cup nuts
2 cups Rice Krispies
dates

Mix together and cook 15 minutes in heavy pan eggs, dates, sugar, butter and vanilla.  Take off stove and add nuts and Rice Krispies .  Roll in balls and roll in coconut.

PUPPY CHOW
by:  Irma (McMillion) Tate
        Daughter
The kids love these.  I make this when the kids have a Rock a Thon at the Church.

1 stick margarine
1 - 12oz pkg milk chocolate chips
1 cup peanutbutter
12 oz box Crispix
2 cups powdered sugar
brown paper bag

Melt margarine, peanutbutter and chocolate chips together.  Add cereal and mix well.  Put 1 cup
powdered sugar in bag, then put in cereal mix and then add remaining cup of powdered sugar.  Shake until well coated.

FUDGE FULL PEANUTBUTTER BARS
by:  Vera Lou (Burdette) Taylor
        Granddaughter

1 pkg. Pillsbury yellow cake mix
1 cup peanutbutter
1/2 cup butter or margarine
2 eggs

In large mixing bowl combine cake mix, peanutbutter, butter and eggs by hand, stir until dough holds
together.  Press 2/3 of dough into bottom of ungreased 13 x 9 pan.  Reserve remaining dough for topping.
Prepare filling, spread over dough in pan.  Sprinkle reserved dough over filling in pan.  Bake 350 for 20 to 25 minutes until light brown.  Cool, cut into bars.

FILLING

1 cup (6oz) semisweet chocolate pieces
1 1/3 cup (14oz can) sweetened condensed milk
2 T. butter or margarine
1 pkg. Pillsbury coconut pecan or coconut almond frosting

In heavy sauce pan, combine chocolate pieces, sweetened condensed milk and butter.   Melt over low heat, stirring constantly until smooth.  Remove from heat, stir in frosting mix.

CHOCOLATE LOGS
by:  Vera Lou (Burdette) Taylor
        Granddaughter

1 cup powdered sugar
1 cup butter (melted)
1 cup coconut
1 cup graham cracker crumbs
1/2 cup chunky peanutbutter
1/2 cup nuts

Mix all together and dip in chocolate.

TOP OF PAGE

CAKES, PIES, DESSERTS....
 

IRISH APPLE CAKE
by:  Debbie (Cobb) Lewis
        Great Granddaughter

2 cups sugar
2 large eggs
1 cup oil
1 tsp. vanilla
2 1/2 cups flour (all Purpose)
2 tsp. baking powder
1 tsp. soda
1 1/2 tsp cinnamon
1 tsp salt
4 cups diced apples
1 cup chopped nuts

Mix oil, sugar, eggs and vanilla in large bowl with mixer.  MIX REST BY HAND.
Add dry ingredients.  Add Apples and nuts.  Batter will be extremely dry.  Grease and flour 9 x 13 pan.
Sprinkle top with butterscotch morsels.  Bake 1 hour at 350.
Can serve plain or with Cool Whip.
 

STRAWBERRY CAKE
by:  Sheila (Tate) Thompson
        Granddaughter

1 box Duncan Hines Butter Recipe cake mix
 
Bake as directed.  Cool.

Mix together 11 oz cream cheese & 3/4 cup sugar, fold in large container of thawed Cool Whip.

Split cake lengthwise.

Combine 2 quarts sliced strawberries with 1 pkg strawberry glaze.  Spread cheese mixture and strawberry mixture between cake layer and on top of cake.

NOTE:  Fresh peaches & peach glaze may be used instead of strawberries.
 

MANDARIN ORANGE CAKE
by:  Irma (McMillion) Tate
        Daughter

1 box Duncan Hines butter cake mix
1/2 cup oil
4 eggs
1 can mandarin orange slices, use syrup also (11 or 14oz can)

Mix all together for 3 minutes.  Pour in greased and floured 9 x 13 oblong pan.  Bake at 325 for
approximately 30 minutes or  a few minutes longer.  Take from oven and wait until cold before frosting.

Frosting:
1 20oz can crushed pineapple in heavy syrup, use syrup also.
1 small box instant vanilla pudding

Whip the above together approximately 3 minutes

Fold 8oz container thawed cool whip in with pineapple-pudding mixture.  Spread on cold cake.

Keep refrigerated.
 

DANISH FRUIT CAKE
by: Irma (McMillion) Tate
      Daughter
Leatha (McMillion) Burdette also made this cake every Christmas for her sister Olive as a Christmas gift.

3 C. flour                                                                 1 Tbsp. orange juice
1 C. margarine                                                        1 Tbsp. grated orange rind
1 3/4 C. sugar                                                         1 lb. chopped dates
3 eggs                                                                     2 C. english walnuts
1 1/2 tsp. soda                                                        1 lge jar maraschino cherries
1 tsp. salt                                                                1 C. buttermilk
1 tsp vanilla

Mix all ingredients together and bake at 350 degrees for 1 hour  20  minutes.

Topping:
1 C. sugar
1/2 C. orange juice
1 C. angel flake coconut

Mix all together and pour over cake while hot.
 
 

BANANA SPLIT CAKE
by:  Shirley (Woods) Holley
        Granddaughter

2 cups graham cracker crumbs
6 T. melted margarine
2 c. powdered sugar
1 stick margarine
3 eggs
1 t. vanilla
3 or 4 bananas, cut lengthwise
16oz can of crushed pineapple (drained)
Cool Whip
nuts & maraschino cherries

Mix graham cracker crumbs with melted margarine
Bake for 8 to 10 minutes at 350
Blend together sugar, margarine, eggs and vanilla until fluffy.
Spread over cooled crust.
Arrange sliced bananas over top.
Spread pineapple on top of bananas.
Top with Cool Whip.
Garnish with cherries and nuts.

BANANA SPLIT CAKE
by:  Gracie (McMillion) Cobb
         Daughter

1 stick butter (melted)
2 Cups graham crackers (crushed)

Place into bottom of  9 x 13 pan

2 eggs
2 sticks butter (melted)
2 cups powdered sugar

Beat the above 3 ingredients for 15 minutes.  Spread over the graham cracker crumbs

3 - 5  bananas
1 can (20 oz) crushed pineapple (drained)
1 medium container Cool Whip
3/4 cup chopped nuts

Slice bananas and put over the top of sugar mixture.  Put pineapples over bananas.  Top with Cool Whip. Sprinkle with nuts.
 

UGLY DUCKLING CAKE
by:  Gracie (McMillion) Cobb
        Daughter

1 pkg. yellow cake mix
1 can (16oz) fruit cocktail
2 1/3 cups coconut
2 eggs
1/2 cup brown sugar
1/2 cup butter
1/2 cup sugar
1/2 cup evaporated milk

Combine cake mix, fruit cocktail (with syrup), 1 cup of the coconut & eggs in large bowl.  Blend, then beat at medium speed for 2 minutes.  Pour into greased 9 x 13 pan.  Sprinkle with brown sugar.  Bake at 325 for 45 minutes.  Bring butter, sugars and milk to a boil in saucepan, boil 2 minutes.  Remove from heat; stir in remaining coconut, spoon over hot cake.
 

 DARK APPLESAUCE FRUIT CAKE
by: Irma (McMillion) Tate
       Daughter

1 C. shortening                                            2 tsp. soda (rounded)
2 1/2 C. sugar                                               1 tsp. nutmeg
3 eggs                                                           1 tsp. cloves
1 box raisins                                                 2 tsp. cinnamon
1 C. nuts                                                        2 C. applesauce
4 1/2 C. sifted flour                                      1 C. crushed pineapple
1 Tbsp. vanilla                                             1 small jar maraschino cherries

Cream shortening, sugar and eggs.  Sift together dry ingredients, add soda that was placed in applesauce, then add remaining ingredients.  Bake in tube pan 325 degrees for 2 hours.

CHOCOLATE CHIP CAKE
by:  Debbie (Cobb) Lewis
        Great Granddaughter

1 pkg. Duncan Hines Yellow Cake Mix
1/2 cup oil
1/2 cup water
4 eggs
1 pkg. instant choc. pudding
3 Tbs. hot water
1 cup sour cream
6 oz chocolate chips

Mix everything but sour cream and chocolate chips.  Beat 3 minutes.  Mix sour cream & chips together and fold in.  Bake in bundt pan at 300 for 55-60 minutes.

CARROT  CAKE
by:  Margaret Cobb
        Grandson's Wife

2 cups self rising flour
2 cups sugar
2 tsp. cinnamon
2 cups grated carrots
1 cup black walnuts
1 tsp. vanilla or black walnut flavoring
1 1/2 cup oil
4 eggs

Bake at 350 for 1 hr - 1 1/2 hrs in bundt pan.

GLAZE
1 cup sugar
1/2 cup buttermilk
1/2 tsp. soda
1 tsp white syrup

Boil over low heat for 5 minutes.  Pour over cake.

EARTHQUAKE CAKE
by:  Mary Lou (Cobb) Layne
        Granddaughter

1 cup coconut
1 pkg. German Chocolate cake mix
1 8oz pkg. cream cheese, softened
1 cup chopped pecans
1 stick butter
1 lb. confectioners sugar

Grease and flour a 13 x 9 inch pan.  Spread coconut and pecans in bottom of pan.  Prepare German
Chocolate  cake mix according to directions.  Pour batter over coconut and pecans.  Mix butter, cream
cheese and confectioners sugar.  Pour mixture on top of batter.  ( I put it on by the teaspoonful)  Bake at
350 for 45 minutes.  Cake will be shaky, but will set up.  It looks like it has been in an earthquake, thus
the name,  but do not cook longer than the recipe calls for.
 

FLUFFY BANANA CAKE
by:  Vera Lou (Burdette) Taylor
        Granddaughter

Sift together:

2 cups flour
1/2 t. baking powder
3/4 t. soda & 1/2 t. salt

Beat on #8 speed:

1/2 cup soft shortening
1 1/2 cup sugar
2 eggs
1 t. vanilla

Add 1/4 cup buttermilk

Add sifted flour mixture alternately with 1 cup mashed bananas.  Beat about 2 minutes.  Bake in 2 - 9" pans or 9 x 12 pan (greased & floured) at 350  for 30 minutes or until done.
 

PUDDING CAKE
by:  Vera Lou (Burdette) Taylor
        Granddaughter

1 cup flour
1 cup nuts
1 stick butter
1 8oz cream cheese
1 cup conf. sugar
1 small box instant choc. pudding
1 small box instant vanilla pudding
1 cup Cool Whip
3 cups  cold milk

Combine flour, nuts and butter, press into 9 x 13 pan.  Bake at 350 for 20 to 30 minutes.  Let cool, mix cream cheese and conf. sugar, fold in Cool Whip.  Spread over cooled crust.  Mix pudding 1 minute, spread on cream cheese mixture.  Top with rest of Cool Whip.  Grate one Hershey bar on top.  Refrigerate over night.
 

GERMAN CHOCOLATE UPSIDE DOWN SURPRISE CAKE
by:  Vera Lou (Burdette) Taylor
        Granddaughter

1 cup flaked coconut
1 cup chopped  pecans
1 pkg. German chocolate cake mix
1 1/4 cup water
1/3 cup oil
3 eggs
3 1/2 cups (about 1 lb) powdered sugar
1 cup margarine or butter (melted?)
8 oz pkg cream cheese

Heat oven to 375.  Grease 13 x 9 pan.  Sprinkle coconut and pecans evenly over bottom of greased pan.  In large bowl combine cake mix, water, oil and eggs at low speed until moistened:  beat  2 minutes at high speed.  Spoon batter evenly over coconut and pecans.

In another large bowl, combine powdered sugar, margarine and cream cheese;  beat until smooth and creamy.  Spoon evenly over batter to within 1 inch of edges.

Bake at 375 for 43 to 53 minutes or until toothpick comes out clean.  Cool completely, cut into squares.
Invert each square onto individual plates.  Serve warm or cold.  Store in refrigerator.
 
 

MEXICAN FRUIT CAKE
by:  Vera Lou (Burdette) Taylor
        Granddaughter

1 1/4 cup sugar
2 cups flour
2 eggs
1  -  1 lb can crushed pineapple
1 t. vanilla
1 t. soda
1 cup pecans

Mix all together.  bake in 13 x 9 pan at 350 for 30 minutes or check with knife

FROSTING

1 8oz cream cheese
1 t. melted butter
2 cups conf. sugar

Mix with mixer,  put on cake.  Refrigerate.
 
 

MONKEY BREAD
by:  Linda (Cobb) Slater
       Granddaughter

Chopped nuts
4 cans biscuits
2/3 cup sugar
1/2 t. cinnamon

Cut biscuits into quarters.  Put all in plastic bag & mix well.  Put some chopped nuts in bottom of greased bundt pan.

1 1/2 sticks margarine               1 cup sugar                     1 1/2 t. sugar

Melt margarine, 1 cup sugar and 1 1/2 t. sugar together.  Boil 2 to 3 minutes.  Pour mixture over
quartered biscuits which have been  placed in bundt pan.  Bake 30 minutes at 350 (or until golden brown).
Cool 10 minutes before turning out on plate.
 
 

GERMAN CHOCOLATE ICING
by: Janet (Woods) Smart
       Granddaughter
This is delicious, I don't even like coconut and I love this icing.  It's my husband's favorite.  I make it for his birthday every year.

1 Cup cream
1 Cup sugar
3 Slightly beaten egg yolks
1/2 Cup butter
1 t. Vanilla

Combine the above and stir over medium heat until thickened - about 12 minutes.  Then add ....

1  1/3 Cups coconut
1 Cup chopped pecans or walnuts

Cool and put on cake.

PIE SHELLS
by:  Linda (Cobb) Slater
        Granddaughter

2 cups flour
1 t. salt
2/3 cup shortening
1 egg yolk
2 t. lemon juice
4 T. cold water

Sift flour, salt.  Cut in shortening.  Blend egg yolk, water and lemon juice.  Sprinkle over flour mixture stirring with fork.  Makes 2 crusts for 8 inch pie.
Bake single crust at 425 for 8 minutes.
 

BUTTERMILK PIE
by:  Olive (McMillion) Woods
        Daughter

3 cups sugar
6 T. all purpose flour
1 1/2 cups  buttermilk
5 eggs
1/2 cup margarine (melted)
2 t. vanilla
2 unbaked 9" pastry shells
1 cup chopped pecans

Combine sugar, flour and 3/4 cup buttermilk.  Add eggs and remaining buttermilk; mix well.  Stir in
butter and vanilla.  Pour into pie shells.  Top with pecans.  Bake at 425 for 10 minutes.  Reduce heat to 350 and bake 25-30 minutes.
 

PEANUT BUTTER PIE
by:  Margaret Cobb
        Grandson's Wife

1 pkg. (8oz)  cream cheese softened
1 cup creamy peanut butter
1 cup sugar
1 Tbs. butter or margarine
1 tsp. vanilla
1 cup heavy cream (whipped)

Mix together and place in graham cracker crust.
Bake 10 minutes at 375
(refrigerate to chill and set)
 
 

CRUSHED PINEAPPLE PIE
by: Janet (Woods) Smart
       Granddaughter
I got this recipe from a co-worker when I worked for the State Purchasing Dept.  She brought these pies whenever we had dinners at work.  They are very easy to make and are delicious.

16 oz  Can of crushed pineapple (drained)
1 Can Eagle Brand milk
1 Large container (8oz) Cool Whip
1/4  Cup lemon juice
2 Graham Cracker pie crusts

MIX INGREDIENTS TOGETHER AND POUR INTO 2 GRAHAM CRACKER PIE CRUSTS.
REFRIGERATE.
 
 

EASY PUMPKIN CREAM PIE
by: Irma (McMillion) Tate
       Daughter

1 pkg. (6 serving size) Jell-o Brand vanilla Pudding & Pie Filling (Not instant)
3 T. sugar
1 tsp. pumpkin pie spice
1 can (13oz) evaporated milk
1 egg slightly beaten
1 cup canned pumpkin
1 baked 9-inch pie shell, cooled

Combine pie filling mix, sugar, spice, milk, egg & pumpkin in saucepan.  Cook and stir over medium
heat until mixture comes to a full bubbling boil.  Remove from heat.  Cool 5 minutes, stirring twice.  Pour into shell and chill 4 hrs.  Garnish with thawed Cool Whip.
 
 
 

GRAHAM CRACKER SQUARES
by:  Sheila (Tate) Thompson
        Granddaughter

Line bottom of 9 x 13 pan with whole crackers.  Cook following until it comes to a boil:

1 cup melted butter
1 cup sugar
1/2 cup milk
1 egg, slightly beaten

Add:

1 cup coconut
1 cup chopped pecans
1 cup graham cracker crumbs

Pour this over crackers.  Then top with another layer of whole crackers.

ICING:

1 cup confectioners sugar
1 t. vanilla
about 4 T. butter and a little milk

or you can use 1 can of frosting

Refrigerate overnight.  Then cut into squares.
 

PUMPKIN ROLL
by:  Vera Lou (Burdette) Taylor
        Granddaughter
Mrs. Reece always baked this and gave one to Mom (Leatha Burdette) at Christmas.

3 eggs beaten                                                     1 t. soda
1 cup sugar                                                         1/2 t. cinnamon
 2/3 cup pumpkin                                                1 t. salt
 3/4 cup flour                                                       nuts

Beat eggs, add sugar, gradually blend in pumpkin.  Add salt, soda, cinnamon and flour.  Spread batter in greased waxed paper lined 15 1/2 x 10 1/2 jelly roll pan.  Sprinkle with nuts,  bake at 375 for 15 minutes.
Turn onto towel sprinkled with confectioners sugar.  Peel off paper.  Roll cake with towel.  Cool.  Unroll; spread with filling.

FILLING:

Cream:  8 oz cream cheese
              1 t. vanilla
               2 T. butter
              1 cup powdered sugar

Keep refrigerated  -   freezes very well.

CHERRY CREAM CHEESE TARTS
by:  Vera Lou (Burdette) Taylor
        Granddaughter

1 box vanilla wafers
2 - 8oz pkg cream cheese
3/4 cups sugar
2 eggs
1 t. vanilla
1 can cherry pie filling

Place a vanilla wafer in 24 foil cupcake liners.  Mix cream cheese, sugar, eggs and vanilla until creamy.
Place equal amounts into liners and bake at 350 for 15 minutes.  Cool and top with pie filling.
 
 
 

BANANA MUFFINS  (Bryce's favorite)
by:  Linda (Cobb) Slater
       Granddaughter
 
1 egg beaten                                        1 cup mashed bananas
1 t. vanilla                                             1 1/2 cup plain flour
1 cup sugar                                          1/4 t. salt
1/2 cup shortening                              1 t. baking powder
1/2 t. soda                                             1 T. warm water

 Cream egg, vanilla, sugar and shortening.  Dissolve soda in warm water; add to egg mixture with
bananas.  Sift together flour, salt, baking powder.  Add to egg mixture.  Fill muffin pans 3/4 full  Bake 25 minutes at 350.
 
 
 

APPLESAUCE MUFFINS
by:  Terri (Holley) Conner
        Great Granddaughter

2 cups flour                                                            1/3 cup sugar
1/2 t. cinnamon                                                      1/4 t. nutmeg
1 egg                                                                        1 cup applesauce
1/2 cup milk                                                             3 T. vegetable oil

Preheat oven to 425.  Grease muffin pan.  Stir flour, sugar, cinnamon, and nutmeg.  Beat egg, stir in
applesauce, milk and oil, add both mixtures and stir until blended.  Spoon into muffin pan 2/3 full.  Bake 18 to 20 minutes or until golden brown.

STRAWBERRY PRETZEL SALAD
by:  Irma (McMillion) Tate
        Daughter

Crust:
2 cups crushed pretzels
3/4 cup  margarine, melted
3 t. sugar

mix together and pat into 9 x 13 inch pan.  Bake 8 minutes in 400 degree oven.  Set aside to cool.

Filling:
1 8oz pkg. cream cheese
1 cup sugar
1 10oz carton Cool Whip

Cream the cheese with sugar and fold in Cool Whip.  Spread over crust and chill.

Topping:
1 6oz pkg Strawberry Jello
2 cartons frozen strawberries

Dissolve in 2 cups boiling water and add 2 cartons frozen strawberries.  Chill until syrupy and spoon over cream cheese layer.  Refrigerate until ready to serve.

STRAWBERRY SALAD
by:  Vera Lou (Burdette) Taylor
        Granddaughter

1 1/2 cup boiling water
2 pkgs. strawberry gelatin
1 large pkg. frozen strawberries
1 can crushed pineapples
1 cup sour cream
4 T. chopped  nuts

Dissolve gelatin in boiling water, add strawberries immediately.  Add pineapples and nuts, pour half of  mixture in mold or 10 1/2 x 13 pan.  Wait until slightly thickened, add sour cream to remaining mixture and spread over top.  Chill.

FANCY FRUIT SALAD
by:  Debbie (Cobb) Lewis
        Great Granddaughter

1 large can sliced peaches, drained
1 large can pineapple chunks, do not drain
1 10 oz. pkg. frozen strawberries, thawed
3 large bananas, sliced
1 small 3oz box vanilla instant pudding
2 Tbs. Tang (optional)

Place fruit in bowl.  Sprinkle pudding and Tang on top and mix gently.
Refrigerate.
 

BLACKBERRY COBBLER
by:  Janet (Woods) Smart
        Granddaughter

Delicious!  This is the best cobbler I ever tasted.  It melts in your mouth.

1/2 cup (1 stick) butter or margarine                          1 1/2 cups self rising flour
2 cups sugar                                                                   1/3 cup milk
2 cups water                                                                   2 cups blackberries
1/2 cup shortening

Preheat oven to 350.  Melt butter in a 13 x 9 x 2 inch glass or metal baking dish.  Heat sugar and water in saucepan until sugar dissolves; set aside.  Cut shortening into flour until mixture resembles coarse crumbs.  Add milk and stir with a fork only until dough leaves sides of bowl.  Turn dough out onto lightly floured wax paper.  Roll out to a 12 x 10 x 1/4 inch rectangle.  Lay berries evenly over dough.  Roll up jelly-roll style.  Press edges to seal.  Cut into slices, each about 1/2 inch thick.  Arrange slices in pan with melted butter.  Pour sugar syrup carefully around and over rolls.  (This looks like too much liquid, but the crust will absorb it.)  Bake for 40-45 minutes or until golden brown.  Cool for 15 minutes before serving.

If you like, you can use 2 cups peeled, finely chopped apples, sprinkled with 1 t. cinnamon, instead of the berries.
 
 
BLACKBERRY COBBLER
by:  Gracie (McMillion) Cobb
        Daughter

1 1/2 cups blackberries
1 1/2 sticks butter
1 1/2 cups flour
1 1/2 cups milk
1 1/2 cups sugar

Melt butter in baking pan.  Mix flour, milk, and sugar, pour over melted butter.  Put fruit on top of batter. Bake at 350 for 30-40 minutes.

QUICK CINNAMON ROLLS
by:  Debbie (Cobb) Lewis
        Great Granddaughter

2 cans Hungry Jack Biscuits
1 1/2 cups brown sugar
2 tsp. cinnamon
1 cup pecans
1 1/2 cups melted butter

Mix cinnamon, brown sugar and nuts.  Dip biscuits in butter and then in sugar mixture.  Stand biscuits in a greased bundt pan.  Bake at 350 for 25 minutes  Cool for 10 minutes.  Flip over onto a plate.
 
 
 

APPLE CRISP
by:  Shirley (Woods) Holley
        Granddaughter

4 cups or more of sliced apples
3/4 cup flour
3/4 cup sugar
6 T. butter or margarine
1/4 cup water
cinnamon

Butter long casserole dish.  Cover bottom with apple slices.  Sprinkle with water and cinnamon.  Cut together flour and butter till crumbly, add sugar and stir together.  Dump and spread over apple mixture and then sprinkle with cinnamon.  Bake at 350 for 30 minutes.
 
 
 

"SNOWLESS" SNOW CREAM
by:    Charley Smart
          Granddaughter's Husband

1 - 12oz can evaporated milk
20 oz. -  whole or 2% milk
1/2 cup sugar (more or less to taste)
4  Tablespoons vanilla (more or less to taste)

Combine above ingredients and mix well with mixer.

Freeze in individual serving size containers until consistency of soft serve ice cream.  If  freezes too hard, place in refrigerator until it thaws to desired consistency

GRAHAM CRACKER PUDDING
by:  Janet (Woods) Smart
        Granddaughter
This is so good, adding the cool whip really makes a difference.

1 lge box instant vanilla pudding
8oz container of cool whip
4 cups of milk
graham crackers

Prepare pudding per directions.  Gently fold in the cool whip.  Layer your dish with the graham crackers and pudding  until all the pudding is used up.
(You can use cool whip lite, skim milk and low fat graham crackers for a very low fat desert.)
 
TOP OF PAGE
 

CASSEROLES
 

SWEET POTATO CASSEROLE
by:  Connie (Woods) Spradling
        Granddaughter
Connie got this recipe from a co-worker, we always ask her to make this on the holidays, it is very good!

4 lbs sweet potatoes

COOK SWEET POTATOES , DRAIN AND MASH WITH MIXER
ADD THE  FOLLOWING  INGREDIENTS:

1 cup sugar
1/2 t. salt
2 eggs
1/2 cup milk
1/2 t. vanilla
1/2 cup melted butter

MIX TOGETHER AND PUT IN BAKING DISH.
MIX  THE FOLLOWING INGREDIENTS  FOR TOPPING
.
1 cup brown sugar
1/2 cup flour
1/3 cup melted butter
1 cup pecans or walnuts
 
SPOON TOPPING ON AND BAKE  AT 350 DEGREES FOR 30 MINUTES

SWEET POTATO CASSEROLE
by:  Margaret Cobb
        Grandson's Wife

1 Can sweet potatoes drained and mixed with mixer
3/4 cup sugar
1 egg (beaten)
1/2 stick margarine (melted)
1/4 cup milk
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Mix well and place in baking dish and bake 20 minutes at 350

TOPPING

1/2 cup crushed cornflakes
1/4 cup chopped nuts
1/4 cup brown sugar

Bake an additional 10 minutes
 
 

BREAKFAST CASSEROLE
by:  Irma  (McMillion) Tate
        Daughter
This is good for Christmas morning.

1 lb sausage, fried and drained
6 eggs, beaten
6 slices buttered, cubed bread
2 cups milk
1 cup shredded cheddar cheese
1 t. dried mustard
1 t. salt

Mix all ingredients together and pour into greased 9 x 13 x 2 inch baking dish or pan.  Refrigerate for 12 hours or overnight.  Bake at 350 for 45 minutes.  Serves 6.
 
 

SQUASH PARMESAN CASSEROLE
by:  Janet (Woods) Smart
        Granddaughter

4-6 small yellow crooked neck squash
1 medium onion, sliced
1 t. salt
1/4 t. pepper
3/4 cup cracker crumbs
1/4 cup parmesan cheese
2 T. melted margarine

Peel and slice squash.  Place squash and onions in 1 1/2 qt. glass casserole dish.  Add 1/4 cup of water and microwave covered on high for 10-14 minutes.  Drain.  Stir in salt and pepper.  Combine cracker crumbs and cheese and melted butter.  Sprinkle over top of vegetables and microwave 2-3 minutes.  Let stand 3 to 5 minutes before serving.

POTATO CASSEROLE
by:  Shirley (Woods) Holley
        Granddaughter

1 lb. frozen hash brown potatoes
1 8oz carton sour cream
1/2 cup minced onion
1 can cream of chicken soup
1 cup shredded cheddar cheese
3 cups crushed corn flakes
1/2 cup melted margarine

Mix soup, sour cream, cheese and onion together.
Stir in potatoes.
Put in casserole.
Top with 3 cups crushed corn flakes.
Pour over 1/2 cup melted  margarine.

CHEESE POTATOES
by:  Linda (Cobb) Slater
       Granddaughter

4 - 6 potatoes, peeled, sliced 1/4 " thick
1 medium onion - chopped
2 T. chopped fresh parsley
6oz grated medium sharp cheddar cheese
3 T. butter or margarine
2 T. flour
1 t. oregano
1/2 t. salt
1/4 t. pepper
1 cup milk  (I use more milk)

Layer 1/2 each potatoes, onions, parsley, cheese and butter in 1 1/2 qt. casserole.  Repeat.   Mix together flour, oregano and milk, salt and pepper.  Beat til smooth.  Pour over casserole.  Bake 325 one hour , covered.  Uncover last 10 minutes to brown.
 
 

BEAN CASSEROLE
by:  Linda (Cobb) Slater
       Granddaughter

1/2 lb. bacon                                                                1 lb ground beef
1 onion, chopped                                                        1/2 cup catsup
1/2 cup bar-b-que sauce                                            1 t. salt
4 T. mustard                                                                 4 T. brown sugar
1 T. chili powder                                                         3/4 t. pepper
2 cans kidney beans                                                   2 cans pork & beans
2 cans lima beans

Slice bacon in small pieces; brown & drain.  Brown ground beef & onion; drain.  Add beans (undrained) to all other ingredients in large casserole.  Bake at 350 for one hour.
 
 

CORN CASSEROLE
by:  Linda (Cobb) Slater
       Granddaughter

1 cup creamed corn                                             1 cup sour cream
1 cup whole kernel corn                                      1 Jiffy cornbread mix
1 stick margarine

Melt margarine in casserole.  Mix remaining ingredients together.  Pour in casserole.  Bake 1 hour at 400.
 
 
GREEN CHILI CASSEROLE
by:  Vera Lou (Burdette) Taylor
        Granddaughter

1/2 to 3/4 lb grated cheddar cheese
1/2 to 3/4 lb grated mozzarella cheese
1 large onion chopped
1 can cream of mushroom soup
1 can chopped green chilis
1 can cream of chicken soup
1 can evaporated milk
1 pkg corn tortillas

Spray with Pam 9 x 13 baking dish.  Heat onion, chilis, milk and soups until hot and mixed. Put layer of  tortillas, cheese, and soup mixture.  Repeat.  Bake at 350 for 20 to 25 minutes.
 
 

CHICKEN CASSEROLE
by:  Shirley (Woods) Holley
       Granddaughter

2 cups cut up boiled chicken (thighs or breasts)
1 can cream of celery soup
8oz sour cream
1 box Stove Top stuffing

Put cooked pieces of chicken in bottom of casserole dish.   Mix together cream of celery soup (undiluted) and 8oz of sour cream together and pour on top of chicken.  Make of box of  Stove Top stuffing according  to directions and put on top of chicken mixture.  Bake at 325 for 25 minutes.
 
TOP OF PAGE

VEGETABLES
 
TACO POTATOES
by:  Jeanne Burdette
        Grandson's  Wife

INGREDIENTS:

Potatoes
Ground Beef
Jar of taco sauce
Cheese Whiz (Jalapeno or regular)
Hot pepper rings
Sour Cream

Wash potatoes.  Cut in half lengthwise.  Rub potatoes with cooking oil.  Microwave in covered baking dish until done.

Cook ground beef and drain oil from it.  Mix taco sauce with hamburger.

Spoon hamburger mixture on top of potato halves.
Top with pepper rings.
Spoon on Cheese Whiz.

Microwave until cheese melts, then top with sour cream.

You can serve with tortilla chips.
 
 

SQUASH CROQUETTES
by:  Irma (McMillion) Tate
        Daughter

2 cups finely chopped yellow squash
1 cup finely chopped onion
1 egg, well beaten
1 t. salt
1/2 t. pepper
1/2 cup heaping, all purpose flour
hot oil

Combine first 5 ingredients and mix well.  Stir in flour.  Drop by teaspoonful into hot oil.  When brown on one side, turn once.  Drain.
 
 
SUMMER VEGETABLE SKILLET
by:  Shirley (Woods) Holley
        Granddaughter

1 cup diced potatoes
1 cup diced yellow squash
1 diced green pepper
1 diced onion
margarine or oil
1 egg
1/2 cup flour
1 T. milk

In large plastic bowl with lid, stir egg and milk.  Pour in diced vegetables.  Cover with lid and shake until vegetables are covered.  Remove lid.  Pour in flour.  Put lid back on and shake until vegetables are coated.  Fry in oil or margarine until done.  Season to taste.
 

CUCUMBER SALAD
by:  Margaret Cobb
        Grandson's Wife

4 cucumbers peeled and sliced then 2 bunches of green onions (chopped)

Mix together

1 cup mayonnaise
1/4 cup sugar
4 tsp. vinegar
1/2 tsp. dill weed
1/2 tsp. salt

Pour over cucumbers and onions
 

BAKED POTATO SOUP
by:  Mary Lou (Cobb) Layne
        Granddaughter

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
3/4 tsp. salt
1/2 tsp. pepper
4 green onions (chopped)
12 slices bacon (cooked, crumbled)
1 1/4 cup (5oz) shredded cheddar cheese
1 8oz container sour cream

Wash potatoes and prick several times with fork; bake at 400 for 1 hour or until done.  Let cool.  Cut potatoes in half lengthwise; then scoop out pulp and set aside, discarding skin.  Melt butter in a heavy saucepan over low heat, add flour stirring until smooth.  Cook 1 minute, stirring constantly.  Gradually add milk, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.  Add potatoes, salt, pepper, 2 Tablespoons green onion, 1/2 cup bacon and 1 cup of cheese.  Cook until thoroughly heated.  Stir in sour cream.  Add extra milk if necessary for desired thickness.  Top each bowl with a sprinkling of the remaining onion, bacon and cheese.
 
VEGETABLE  LASAGNA ALFREDO
by:  Terri (Holley) Conner
        Gr. Granddaughter

16oz  lasagna noodles                                   2 cups finely chopped broccoli
2 cups finely chopped spinach                    1 cup sliced mushrooms
4 cups mozzarella cheese                               16oz ricotta cheese
parmesan cheese                                            Alfredo sauce (pre-packaged or homemade)*

Boil noodles.  Preheat oven to 375.  Spread thin layer alfredo sauce in 15 x 10 baking dish, line bottom with noodles, spread Ricotta over noodles, add some broccoli, spinach, mushrooms, mozzarella, parmesan and alfredo sauce .  Top with noodles and continue layering until all ingredients are used ending with alfredo sauce on top of noodles.  Cover with foil and bake approx. 30 minutes.

Homemade Alfredo Sauce
1 cup whipping cream                        2 egg yolks lightly beaten
1/2 cup grated parmesan cheese      3 T. unsalted butter
salt & pepper
Use medium skillet and heat cream to simmer.  Stir a little into egg yolks, then add yolks to cream.  DO NOT BOIL.  Over low heat stir in cheese and butter.  Salt & pepper to taste.

*Can substitute spaghetti sauce for alfredo sauce.
 
TOP OF PAGE

MEAT   &  FISH
 

TONY' MEATBALLS
by:  Debbie (Cobb) Lewis
       Great Granddaughter

1 lb ground chuck
1 tsp. parsley flakes
1 cup bread crumbs
1 egg
1/2 tsp garlic powder
1/2 tsp paprika
salt & pepper

Mix together and make into balls.  Brown in oil in skillet.

Make sauce with 1 10 oz. jar grape jelly, 1 14oz bottle catsup and 1/4 cup grape juice.

Place meatballs in sauce and cook for 2-3 hours.
 
 

MEAT BALL SAUCE
by:  Vera Lou (Burdette) Taylor
        Granddaughter

1 - 12oz bottle chili sauce
1 - 16oz can cranberry sauce
2 T. sugar
2 T. lemon juice

Pour sauce over meat balls in slow cooker.  Cook 3 to 4 hours.
 

SAUSAGE SPAGHETTI
by:  Mary Lou (Cobb) Layne
        Granddaughter

1 to 1 1/2 lbs Hillshire Farm Links (sliced)
1 lb. spaghetti
3/4 cup green peppers or mushrooms
your favorite spaghetti sauce

In skillet, lightly sauté links with peppers and/or mushrooms , stir in spaghetti sauce.  Simmer uncovered for 10 minutes, stirring occasionally.  Serve over cooked spaghetti.
(I think Hillshire Hot Links are the best)
 
 

MINI MEAT LOAVES
by:  Gracie (McMillion) Cobb
        Daughter

1 can tomato soup
2 lb ground beef
1/4 cup of oats
1 egg, slightly beaten
1/4 cup chopped onions
1 t. salt
1/4 t. pepper & sage
2 T. shortening
2-4 T. water

Mix 1/4 cup soup, beef, oats, egg, onion, salt & 1/8 t. each pepper and sage.  Shape firmly into 6 mini loaves .  In skillet brown loaves in shortening.  Pour off fat.  Stir in remaining soup, seasonings and water. Cover, cook on low heat 20 minutes or until done.
 
 

MEATLESS CHEESEBURGERS
by:  Terri (Holley) Conner
        Gr. Granddaughter

2 egg whites, lightly beaten
1 cup fat-free cottage cheese
1 envelope instant onion soup dip mix
1 cup rolled oats

In medium bowl stir egg whites, cottage cheese and soup mix until well combined.  Then stir in oats.
Using 1/3 cup mixture for each burger, shape into 6  - 1/2 inch patties.  Spray large skillet with non-stick spray,  heat over medium heat.  Add patties, cook 3 minutes each side until golden brown.  Add favorite toppings and serve on a bun.
 
 

OVEN BAKED BARBECUED RIBS
by:  Janet (Woods) Smart
        Granddaughter
Very easy and delicious!

Line baking dish with Reynolds Wrap.  Wash ribs and put in baking dish.  Cover generously with your favorite BBQ sauce.  Cover with Reynolds Wrap and bake at 350 for 2 hours.
 

BEEF STROGANOFF
by:  Margaret Cobb
        Grandson's Wife

1 1/2 Round Steak
1 medium onion chopped
1 small can mushrooms

Cut meat into 1/2 in. long strips.  Mix with onion and mushrooms.
Place in skillet with a little oil.  Brown and then blend together the below 3 ingredients and add to meat.

Juice from mushrooms                1/4 cup flour                 1 cup water

Then add:

2-3 beef cubes

Cook until tender and then add 1 small carton of sour cream.
 

SMOTHERED STEAK
by:  Linda (Cobb) Slater
        Granddaughter

1 large round steak                                              1/2 cup sour cream
1 can mushroom soup                                         1/2 cup chopped celery
2 cubes beef bouillon                                          2 T. wine vinegar
2 cups water                                                          1/2 cup chopped onion

Cut steak into serving pieces.  Pound steak; roll in flour, salt & pepper.  Brown in hot oil.  Place in
casserole.  Mix bouillon cubes, onion, celery, vinegar and water in sauce pan.  Cook until tender.  Mix sour cream and soup with bouillon mixture.  Pour over steak.  Bake covered at 275 for 2 hours.
 
 

CORNED BEEF & POTATOES
by :  Shirley (Woods) Holley
        Granddaughter
Good when served with cooked cabbage and corn bread.  Nothing fancy, but it is a good, quick and easy meal.

4 cups diced potatoes
3 T. margarine
1 can corned beef

Boil potatoes with margarine and salt & pepper to taste.
When potatoes are done, add corned beef (cut in small chunks).
Mix well and allow to heat a few minutes.

CHICKEN CASSEROLE SUPREME
by:  Janet (Woods) Smart
        Granddaughter
It takes a little while to prepare, but the result is worth it.

1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 cup sliced small fresh mushrooms
1/4 cup margarine
1/3 cup all purpose flour
2 cups chicken broth
1 cup (8oz) whipping cream
2 1/2 cups cooked, diced chicken
1/2 t. salt
1/4 t. pepper

2 T. shortening
1 cup self rising flour
1/2 cup less 1 T. buttermilk or milk

Preheat oven to 400.  Grease a 1 1/2 quart baking dish.  Combine onion, celery mushrooms and butter in large saucepan; sauté over medium heat until vegetables are tender.  Slowly stir in 1/3 cup flour, stirring constantly for one minute.  Gradually stir in broth and cream.  Bring mixture to a boil over medium heat, stirring constantly .  Sauce should be thickened.  Add chicken, salt and pepper; stir gently.  Pour mixture into prepared dish. Cut shortening into 1 cup flour in small bowl using a pastry blender or two knives until mixture resembles coarse crumbs.  Add buttermilk and stir with a fork only until dough leaves sides of bowl.  Turn dough out onto lightly floured board and knead 5 or 6 times.  Roll out to 1/2" thickness.  Cut into rounds or shapes with floured 2" cutter.  Place rounds on top of casserole mixture. Bake for 25 or 30 minutes or until casserole is bubbly and biscuits are golden brown.  Cool for 10 minutes before serving.  Makes 4 to 6 servings.
 
 
 PARTY CHICKEN
by:  Linda (Cobb) Slater
       Granddaughter

8 half boneless chicken breasts
8 slices bacon
4 oz dried beef
1 cup mushroom soup (undiluted)
1/2 pint sour cream

Wrap each chicken breast with bacon.  Cover bottom of 9 x 13  casserole with beef.  Arrange chicken over beef.  Mix soup and sour  cream.  Pour over all and refrigerate or bake now.  Bake at 275 for 3 hours. Sprinkle with paprika and parsley before serving.
 

FISH FILLETS
by:  Janet (Woods) Smart
        Granddaughter

3 lb. fish fillets
buttermilk
1 lemon (or lemon juice)
1 1/2 pints veg. oil
flour
2 cups pancake mix
2 1/2 cups club soda

Soak fillets in buttermilk.  Slice lemon over top, cover & refrigerate for 2-3 hours.  Heat oil in deep fryer. Drain milk from fish.  Cut fillets in half.  Dredge in flour.  Blend pancake mix & club soda to give consistency of buttermilk.  Dip fish in batter.   Deep fry in hot oil for 4  minutes on each side.
Keep warm in 250 oven.

TOP OF PAGE

MISCELLANEOUS
 

SPINACH DIP
by:  Sheila (Tate) Thompson
       Granddaughter

10 oz. chopped frozen spinach, thawed and squeezed dry
1  1/2 cups sour cream
1 cup Hellman's mayonnaise
1 pkg. Knorr vegetable soup mix

8oz can water chestnuts, chopped
3 green onions, chopped

Blend well.  Cover and refrigerate at least 2 hrs.  Stir before serving.  Serve in round bread with chunks of bread.
 
 
BEAN DIP
by:  Debbie (Cobb) Lewis
        Great Granddaughter
I use all fat-free ingredients for a great low fat dip.

16oz Old El Paso Refried Beans
 8 oz Old El Paso medium taco sauce
 8 oz sour cream
 8 oz cheddar cheese

Layer in order  -  Bake at 350 for 20 - 30 minutes.
 
 

CHEESECAKE DIP
by:  Debbie (Cobb) Lewis
        Great Granddaughter
Great for apples or strawberries.

3 oz cream cheese
2 Tbs. Sugar
2 Tbs. Milk
2 cups thawed Cool Whip
1 tsp. vanilla

Beat cheese, sugar and milk until well blended.  Fold in Cool Whip and vanilla.  Refrigerate.
 

CHEESE BALL
by:  Sheila (Tate) Thompson
        Granddaughter

2 - 8oz pkg cream cheese
2 pkg. Buddig Beef finely chopped
2T Worcestershire sauce
2T. Accent
2 T. finely chopped onion

Mix 1 pkg beef and remaining ingredients together.  Chill.  Roll in remaining pkg of beef.
 

PARTY CHEESE BALL
by :  Janet (Woods) Smart
         Granddaughter
         This tastes great, I make it for Christmas every year.

2 - 8oz pkgs cream cheese
8 oz shredded sharp natural cheddar cheese
2 t. Worcestershire sauce
1 t. lemon juice
finely chopped pecans

(1 T. chopped pimento, 1 T. chopped green pepper & 1 T. chopped onion are optional---my kids don't like them, so I leave them out)

Combine cream cheese and cheddar cheese.  Mix well, add remaining ingredients, mix well, shape into ball and roll in pecans and chill.
 
 
CHEESE BALL
by:  Gracie (McMillion) Cobb
        Daughter

2 cups grated cheddar cheese
2  8oz pkg. of cream cheese, at room temperature
2 pkg. beef (wafer thin sliced)
4 medium green onions (chopped)
2 T. Worcestershire sauce
2 T. lemon juice

Mix cream cheese with mixer to get creamy.  Add cheddar cheese, 1 pkg. beef, onions, Worcestershire sauce and lemon juice.  Shape into ball and roll in other pkg. of  beef.  Wrap in saran  wrap.  (Best to let set in frig. all night).
 

BISQUICK DUMPLINGS
by:  Olive (McMillion) Woods
        Daughter
These are delicious, Mom makes them all the time when she comes out to visit, because we all love them so much.  Mom always increases the recipe so that it makes more.

2 Cups Bisquick or reduced fat Bisquick biscuit baking mix
2/3 cup milk

Stir ingredients until soft dough forms.  Drop by spoonfuls into boiling broth that chicken has  been
cooked in.   Leave small amount of batter in bowl and add milk to make it soupy and pour in pot with dumplings for the thickening.  Reduce heat.  Cook uncovered 10 minutes.  Cover and cook 10 minutes. Makes 10 dumplings.
 
 
 
MEXICAN CORNBREAD
by:  Margaret Cobb
        Grandson's Wife

Preheat oven 450

1 cup meal
1 cup flour
1 egg
1/4 cup sugar
1/2 cup oil
1 small chopped green pepper
1 small onion chopped
1 1/2 tsp. red peppers
1 cup shredded cheddar cheese
1 cup sweet milk
1/2 cup cream style corn

Mix all together and pour into 10 x 8  or 9 x 13 greased pan

Bake at 450 for 20 minutes.
 

HOT ROLLS
by:  Vera Lou (Burdette) Taylor
       Granddaughter

1/4 cup shortening
1 pkg. active dry yeast
1/4 cup warm water
1 cup scalded milk
1/4 cup sugar
1 t. salt
3 1/2 cup flour
1 egg

Soften yeast in warm water (110)  Combine milk, sugar, shortening and salt.  Cool to lukewarm.  Add 1 1/2 cups flour.  Beat well.  Beat in yeast and egg.  Gradually add remaining flour to form soft dough, beating well.  Place in greased bowl, turning once to grease surface.  Cover and let rise until double (1 1/2 to 2 hours).  Turn out on lightly floured surface and shape as desired.  Cover and let rise until double in size.  (20 to 45 minutes).  Bake 12 to 15 minutes at 400.
 

YEAST BISCUITS
by:  Linda (Cobb) Slater
       Granddaughter

1 pkg yeast                                                   4 T. sugar
1 cup warm buttermilk                                1/2 t. salt
2 1/2 cup all-purpose flour                         6 T. oil
1/2 t. soda

Dissolve yeast in warm buttermilk.  Add other ingredients quickly and knead.  Roll out 1/4" thick and brush with oil or butter;  put second half on top.  Let rise 2 hours.  Bake 20 minutes at 350 to 400.
 

APPLE TOAST
by:  Andrew Smart
        Gr. Grandson
This is something easy that even the kids can make, and it's really good for breakfast or as a snack
anytime.  My son, Andrew, made these when he was in Kindergarten  and brought the recipe home, and we've made them ever since.

1-2 apples, peeled and thinly sliced
butter
slices of bread
cinnamon-sugar mixture (can be put in a salt or pepper shaker)

Lightly  butter entire surface of bread, cover with apple slices and sprinkle with cinnamon-sugar mixture. Toast in toaster oven.

SAUSAGE GRAVY AND BISCUITS
by:  Janet (Woods) Smart
        Granddaughter
         This is delicious, my husband always liked to order the biscuits and gravy at fast food places for breakfast, so we decided to make our own.  It's just as good and better than some that you order in restaurants.

BISCUITS--

3 heaping cups of Bisquick  or reduced fat Bisquick
Milk as needed

Stir until soft dough forms.  Knead 10 times, roll out and cut biscuits.  I cut biscuits larger than the
normal 2 1/2" size biscuit.  Mine are about 4".  I have these tall plastic cups that the kids drink out of that I use to cut the biscuits with.  It makes them approximately 4" in size.

Bake 7-9 minutes at 450.

GRAVY

Crumble up 1 lb of sausage and cook until done in large skillet.  Drain part of the grease, leave
approximately 2 T. of grease in skillet.  Add 2 cups of flour and brown the flour in skillet.  Add water and milk until you get the gravy the consistency you like (it will take quite a bit of liquid).  Add cooked sausage to gravy.

Pull biscuits apart and spoon gravy mixture over biscuits.

Makes 5-6 generous size helpings.
 

PUNCH
by:  Margaret Cobb
        Grandson's Wife

1 container Orange Sherbet
1 1/2 bottle gingerale
1/2 can red fruit punch
 
TOP OF PAGE
 

TOO LATE TO CLASSIFY
 

ZUCCHINI BREAD
by:  Kim McMillion
        Grandson's Wife

1 cup salad oil                                                3 t. ground cinnamon
3 eggs slightly beaten                                   1 cup chopped walnuts or pecans
2 cups sugar                                                    2 cups grated zucchini
2 t. vanilla                                                        3 cups all purpose flour
1 t. soda                                                          1/4 t. baking powder
1 t. salt                                                             1/2 can applesauce (optional)

Combine oil, eggs, sugar, zucchini, vanilla in large mixing bowl.  Blend well.  Stir in flour, soda, baking powder, salt and cinnamon.  Do not beat.  Stir in nuts.  Spoon batter into 2 well greased 8 1/2 x 4 1/2 x 2 5/8 loaf pans.  Bake at 325 for 1 1/2 hours or until done.  Yields 2 loaves.  One cup of raisins may be added to batter if desired.
 

PECAN TASSIES
by:  Kim McMillion
        Grandson's Wife

1 pkg. (3 or 4oz) cream cheese                                   3/4 cup firmly packed light br. sugar
1/2 cup (1 stick) butter or margarine                          1 t. vanilla
1 cup sifted all-purpose flour                                      1 T.  butter or margarine
1 egg, lightly beaten                                                     dash of salt
3/4 cup chopped pecans

Blend softened cream cheese and 1/2 cup butter until smooth in a large mixing bowl.  Add flour, blend well.  Chill dough in refrigerator about two hours or over night.  Shape dough into about 24 one-inch balls and place in tart pans (1 1/4" diameter).  Place pans on jelly roll pan to bake.  Blend egg, brown sugar, vanilla, the tablespoon of butter or margarine, salt and pecans in a small bowl.  Fill pastry shells with mixture.  Makes 24 tarts.  Bake in a moderate oven (375) 20 minutes, or until lightly browned.  Cool a minute or two on wire racks before removing from pans.  Cool completely.
 

DATE COOKIES
by:  Kim McMillion
       Grandson's Wife

1 cup chopped dates                                1 can Eaglebrand Milk
1 cup chopped pecans                              Ritz Crackers

Cook dates and Eaglebrand milk on medium heat until thick.  Add pecans and mix well.  Spread on Ritz cracker and bake for 8 minutes at 350.  Cool well and ice with the following:

ICING:
3 oz cream cheese (soft)
1/4 stick margarine (soft)
2 cups of confectionery sugar
1 t. vanilla
 

SEVEN LAYER COOKIES
by:  Kim McMillion
        Grandson's Wife

1/4 lb. of margarine                                             1 cup of graham cracker crumbs
1 cup shredded coconut                                    1 small pkg. of chocolate chips
1 small pkg. of butterscotch chips                    1 can of Eaglebrand sweetened condensed milk
1 cup of chopped pecans

Melt margarine in a 9 x 13 x 2 inch cake pan, cool slightly and grease sides of pan, sprinkle graham
cracker crumbs over bottom of pan.  Cover evenly with chocolate and butterscotch chips.  Drizzle milk over all.  Sprinkle nuts on top.  Bake 30 minutes in preheated oven at 350.
 

PEANUT BUTTER CHEWS
by:  Kim McMillion
        Grandson's Wife

1 cup Karo syrup                             1 cup white sugar
1 cup peanut butter                          1 quart corn flakes

Bring sugar and syrup to a boil.  Stir; remove from heat.  Add peanut butter and stir until smooth.  Pour over corn flakes.  Mix well and spoon onto wax paper and cool.
 

HORNET'S NEST
by:  Kim McMillion
        Grandson's Wife

1 large box cook/serve vanilla pudding                      2 cups skim milk
1 cup chopped nuts                                                 1 pkg. Duncan Hines Delight Yellow Cake Mix
12 oz pkg. butterscotch morsels

Prepare vanilla pudding.  Cool slightly.  Add cake mix.  Stir well.  Pour into lightly greased 9 x 13 x 2 pan.  Cover with 12 oz pkg. butterscotch bits and chopped nuts.  Lightly press morsels into batter before adding  nuts.  Bake 350 for 35-40 minutes.
 

PECAN PIE
by:  Kim McMillion
        Grandson's Wife

1 cup brown sugar, packed                                 1 t. vanilla
1/2 cup sugar                                                         1/2 cup butter or margarine, melted
1 T. flour                                                                 1 cup chopped pecans
2 eggs                                                                     unbaked 9" pie shell
2 T. milk

Mix first three ingredients, beat in eggs, milk, vanilla and butter.  Stir in nuts and pour into shell.  Bake in moderate oven, 375 for 45 minutes.  Cool.
 

NUTS AND BOLTS
by:  Kim McMillion
        Grandson's Wife

1 1/2 cups bacon fat                                              1/2 cup margarine
3 T. Worcestershire sauce                                   3 T. Tabasco sauce
3 T celery salt                                                          3 T. garlic salt
3 T. onion salt                                                         3 T. accent

Melt bacon fat and margarine in pan, add other ingredients and mix well.

Small box of wheat ,corn, and rice chex
Small box of cheerios and kix
Pkg. of fretoes
pkg. pretzels
2 lb peanuts and 2 lbs mixed nuts

Mix together in large pan and pour liquid mixture over and bake at 200 for 1 hour, stirring every 15
minutes.

PUMPKIN CHIFFON DESSERT
by:  Kim McMillion
        Grandson's Wife

Combine in 9 x 13 pan; pat firmly:

1 3/4  cup graham cracker crumbs                            1/2 cup melted margarine          1/4 cup sugar

Set aside.

Combine:
1 8oz pkg softened cream cheese                   2 eggs, beaten                 3/4 cup sugar

Beat until fluffy.  Spread over crust.  Bake at 350 for 20 minutes; cool.

Combine:
2 (3 3/4oz) pkg. instant vanilla pudding                    3/4 cup milk

Beat 2 minutes at medium speed.  Add 2 cups pumpkin, dash of cinnamon.  Mix well and stir in 1 cup Cool Whip.  Spread over cooled cream cheese layer. Spread remaining Cool Whip over top; sprinkle with nuts.  Refrigerate several hours before serving.

CARROT CAKE
by:  Kim McMillion
        Grandson's Wife

Mix together and bake 1 hour at 350

1 cup wesson oil                                   2 cups sugar
2 cups self-rising flour                        4 eggs
4 t. cinnamon                                         4 t. vanilla
Add 3 drops black walnut flavoring
4 carrots or 1 cup shredded carrots and 1 cup chopped nuts

TEXAS SHEET CAKE
by:  Kim McMillion
        Grandson's Wife

2 sticks margarine                                             2 cups flour, sifted
1 cup water                                                         2 cups sugar
2 eggs                                                                  1 t. soda
4 T. cocoa                                                           1/2 cup sour cream

Cake:  Combine 2 sticks margarine, 1 cup water, 4 T. cocoa.  Bring to a boil.  Cool.  Add 2 cups sifted flour and 2 cups sugar.  Beat in 2 eggs, 1/2 cup sour cream and 1 t. soda.  Bake in greased and floured 12 x 15 pan for 20 minutes.

Icing:  Heat to boiling:

1 stick margarine                      6T. milk                   4T. cocoa

Add about 3/4 box sifted confectioners sugar.  Spread over warm cake.  Add a sprinkle of chopped nuts (1/4 cup) over top of cake.
 

SQUASH CASSEROLE
by:  Kim McMillion
       Grandson's Wife

1 large yellow squash (Peeled and sliced)                        1 box cornbread stuffing mix (use this dry)
2 onions, chopped                                                                8oz sour cream
1 can cream of chicken soup                                               1 stick margarine
1/4 cup milk

Melt margarine in large casserole dish.  Sprinkle half of the dry stuffing mix over the margarine.  Mix
chicken soup, squash, onions, milk and sour cream together and spread in dish evenly over the stuffing mix.  Sprinkle the remaining dressing mix on top of the mixture.  Bake at 300 for 1 1/2 hours.
 

BAKED MACARONI AND CHEESE
by:  Kim McMillion
        Grandson's Wife

2 T. margarine                                              2 cups (8oz) shredded cheese
2 T. flour                                                            (mild or sharp process or cheddar)
1 t. salt                                                           1 ( 8oz.) pkg. (2 cups) elbow macaroni
1 t. dry mustard                                           1/2 cup buttered bread crumbs
2 1/2 cup milk                                                paprika

In saucepan melt butter;  remove from heat, blend in flour, salt & mustard.  Add milk.  Heat, stirring
constantly until sauce thickens a little and is smooth.  Add 1 1/2 cups cheese.  Heat until melted, stirring occasionally.  Meanwhile, cook macaroni as directed.  Drain.  Combine with sauce in a 2 qt. casserole. Top with remaining cheese, bread crumbs and paprika.  Bake at 375 for about 20-25 minutes or until nicely browned and bubbly.  Serves 4-6.
 
 

QUICK TURKEY AND DRESSING
by:  Collett & Betty McMillion
        Grandson & Wife
A good meal on Sunday for the gang after church.

1 frozen turkey breast
1 box  Stove Top
sage- homegrown or powdered

Overnight thaw and rinse a turkey breast.  Mix hot tap water and sage to taste.  Set turkey breast upside down and fill cavity with dressing.  Place in a plastic oven bag with dressing side up.  Juices go to the bottom and make meat moist.  Cut up chunks of onion and celery and place in bag.  Place in glass baking dish about 3 1/2 or 4 hrs.  Make  baked potatoes the last hour.  Cook some corn and green beans.
 
TOP OF PAGE