Meats

Basic meatballs

1# hamburger
1/2c dry bread crumbs
1/4c milk
2T chopped onion
1t salt
1/2 Worcestershire
1 egg

Mix all ingredients together and form into balls. Bake at 400 degrees until brown ( 20 - 25 minutes) or fry in pan. Use any sauce you like with these.


Jumble

1# hamburger- shape into large Patty- Brown in 1 T. vegetable oil- Break into chunks- push to side.
1/2 c. chopped onion- Saute with 1 T chili powder until soft. Stir in 1 can Tomato Soup, 1 c. water, 2 c. uncooked wide noddles and 1 pkg. 10 oz. frozen lamas. Heat until boiling. - Simmer 20 minutes Stir in 1 c. cheddar cheese, grated. (4 oz.)


Roast Turkey & Stuffing

1 package sage stuffing
1 # sausage
1 can water chestnuts
1 pkg celery
1 can chicken broth
1c water
sliced bacon
1 Turkey

Stuffing :Brown sausage and and mix in a large bowl with stuffing mix, water chestnuts, sliced celery and chicken broth & water.
In a large roster pan place rinsed and thawed turkey legs up. In turkey cavity place stuffing inside of the bird. Place sliced bacon on top of bird ( No basting needed) add 2c water to bottom of roasting pan and cover. Bake at 350 degrees until bird is almost falling off the bone. ( approximately a half hour for every pound of bird) Example: 10 pound turkey would take 5 hours.

CHUNKY BEEF-STUFFED PEPPERS
3 large green bell peppers, halved
1 pkg Beef Tips
1 container Broccoli & Rice
1/2 cup water
Preheat oven 375°.
Brown beef tips in skillet then add rice and simmer. in 13 x 9-inch baking dish, arrange peppers. Evenly spoon in beef tips & Broccoli Rice. Pour water around peppers. Cover and bake 40 minutes or until heated through.

OVER-THE-TOP BURGERS
1 lb. lean ground beef
4 Tbsp. margarine
1 package (10 oz.) white mushrooms, sliced
1 medium yellow onion, cut into 1/4-inch-thick slices
4 slices Swiss cheese
4 hamburger buns
In 12-inch nonstick skillet, melt 2 tablespoons margarine over medium-high heat and cook mushrooms and onion, stirring frequently, 2 minutes. Reduce heat to medium and cook, stirring occasionally, 4 minutes or until vegetables are tender and golden. Season, if desired, with salt and ground black pepper. Remove vegetables and keep warm. Shape steak into 4 patties. Season, if desired, with salt and ground black pepper. Grill or broil until desired doneness. Meanwhile, melt remaining 2 tablespoons margarine and brush on buns. Grill 1 minute or until toasted. Serve burgers on toasted buns, topped with cheese and mushroom mixture.

YANKEE POT ROAST
2 Tbsp. PLUS 1/4 cup all-purpose flour
2 tsp. salt
1 tsp. ground black pepper
4- lb. boneless chuck roast
2 Tbsp. margarine
1 large yellow onion, cut into bite-size pieces
1/2 tsp. dried thyme leaves, crushed
3 medium carrots, sliced
1-3/4 cups beef broth
2 cups mashed potatoes
In small bowl, combine 2 tablespoons flour, salt and pepper; rub on roast. In 12-inch nonstick skillet, melt margarine over medium-high heat and brown roast. Remove roast and set aside. Into same skillet, add onion and thyme and cook over medium heat, stirring occasionally, 4 minutes or until tender. In 4-1/2-quart slow cooker, arrange roast. Add onion mixture, carrots and broth. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and vegetables to serving platter; keep warm. Into slow cooker, stir in 1/3 cup water blended with remaining 1/4 cup flour. Cook on HIGH 15 minutes or until thickened. Spoon gravy over roast and vegetables and serve with Mashed Potatoes.

LONDON BROIL WITH HOMESTYLE MASHED POTATOES
1 package French Onion recipe mix
1/3 cup Olive Oil
2 Tbsp. red wine vinegar
1-1/2-to 2- lb. London broil, boneless beef top round steak, or flank steak
4 cups mashed potatoes, heated according to package directions
In large resealable plastic bag or 13 x 9-inch nonaluminum baking dish, combine Recipe Mix, Olive Oil and vinegar.
Add steak; turn to coat. Close bag, or cover, and marinate in refrigerator 30 minutes.
Remove steak from marinade, discarding marinade. Grill or broil steak, turning occasionally, until desired doneness. Serve with hot Mashed Potatoes.
STEAKHOUSE CHICKEN: Substitute 6 to 8 boneless chicken breasts or 3 to 4 pounds bone-in chicken pieces for steak. Marinate as above. Grill boneless chicken breasts 6 minutes or bone-in chicken pieces 20 minutes or until chicken is thoroughly cooked.

MEAT LOAF WITH HOMESTYLE MASHED POTATOES
1 envelope Onion Soup Mix
2 lbs. ground beef
3/4 cup plain dry bread crumbs*
2 eggs
3/4 cup water
1/3 cup ketchup
4 cups Mashed Potatoes,

1. Preheat oven to 350°. In large bowl, combine all ingredients except potatoes. 2. In 13 x 9-inch baking or roasting pan, shape into loaf. 3. Bake uncovered 1 hour or until done. Let stand 10 minutes before serving. Serve with hot Mashed Potatoes. *Substitution: Use 1-1/2 cups fresh bread crumbs or 5 slices fresh bread, cubed.

CHEESY RICE & SAUSAGE STUFFED PEPPERS
2 sweet Italian sausage links, removed from casings and crumbled (about 8 oz.)
1 container Cheddar Broccoli Rice
6 medium red bell peppers, tops sliced off and peppers seeded
1-1/2 cups water
2 Tbsp. margarine, melted
1/4 cup Italian seasoned dry bread crumbs
Preheat oven to 375°.In 12-inch nonstick skillet, brown sausage over medium heat, stirring occasionally. Add Cheddar Broccoli Rice and cook, stirring occasionally, 5 minutes or until heated through. Evenly stuff red peppers with rice mixture. In 13 x 9-inch baking dish, arrange stuffed peppers. Add water to bottom of dish; cover tightly with aluminum foil. Bake 35 minutes.Meanwhile, combine melted margarine with bread crumbs. Remove foil and sprinkle bread crumb mixture evenly on stuffed peppers. Bake an additional 15 minutes or until peppers are tender and bread crumbs are golden. Sprinkle, if desired, with chopped parsley.

SLOW COOKED PULLED PORK
1-1/2 tsp. Seasoned Salt
1 tsp. Seasoned Pepper
1 tsp. chili powder
1/2 tsp. ground red pepper
3-1/2- lb. boneless pork shoulder
2 Tbsp. butter
1 medium yellow onion, chopped
1 clove garlic, chopped
1 cup ketchup
1/2 cup firmly packed brown sugar
2 Tbsp. apple cider vinegar
1 Tbsp. Dijon mustard
In small bowl, combine Seasoned Salt, Seasoned Pepper, chili powder and ground red pepper; rub on pork.
In 12-inch nonstick skillet, melt butter over medium-high heat and brown pork. Remove pork and set aside.
In same skillet, add onion and cook over medium heat, stirring occasionally, 4 minutes or until tender. Add garlic and cook, stirring frequently, 1 minute.
In 4-quart slow cooker, arrange pork. Add onion mixture, then remaining ingredients. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until pork is very tender. Remove pork from sauce. With two forks, shred pork. Return shredded pork to sauce; stir. Serve, if desired, on warm rolls.

GOLDEN ONION-BAKED PORK CHOPS WITH HOMESTYLE MASHED POTATOES
1 envelope Onion Soup Mix
1/3 cup plain dry bread crumbs
4 bone-in pork chops, 1 inch thick
1 egg, well beaten
4c Mashed Potatoes
1. Preheat oven to 400°. In small bowl, combine Soup Mix and bread crumbs. Dip chops in egg, then bread crumb mixture, until evenly coated.2. On baking sheet, arrange chops. Bake 20 minutes or until done. Serve with hot Mashed Potatoes.

SHRIMP SCAMPI
6 Tbsp. Butter
1 lb. uncooked large shrimp, peeled and deveined
2 cloves garlic, finely chopped
1 Tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. ground black pepper
2 Tbsp. finely chopped fresh parsley
In 12-inch nonstick skillet, melt 4 tablespoons Butter over medium-high heat and cook shrimp and garlic, stirring occasionally, 4 minutes or until shrimp turn pink. Stir in lemon juice, salt, pepper and remaining 2 tablespoons Spreadable Butter. Remove from heat and stir in parsley.

HEARTY COUNTRY CHICKEN NOODLE SOUP
2 Tbsp. butter
2 lbs. boneless, skinless chicken breasts or thighs, cut in bite-size pieces
3 large carrots, chopped
2 ribs celery, sliced
1 medium onion, chopped
6 cups chicken broth
1 Tbsp. chopped flat-leaf parsley
1/2 tsp. salt
4 cups egg noodles, cooked and drained
In 5-quart saucepot, melt butter over medium-high heat and cook chicken, turning once, 15 minutes or until golden brown and thoroughly cooked. Remove chicken and set aside.Into saucepot, add carrots, celery and onion and cook, stirring frequently, 5 minutes or until vegetables are softened. Add broth, scraping up any brown bits from bottom of pot. Bring to a boil over high heat. Return chicken to saucepot. Reduce heat and simmer, stirring occasionally, 10 minutes. Stir in parsley and salt and noodles.

WEEKNIGHT CHICKEN CACCIATORE
4 to 6 boneless, skinless chicken thighs (about 1-1/4 lbs.)
4 Tbsp. butter
1 medium onion, thinly sliced
1 can (8 oz.) sliced mushrooms, drained
1 clove garlic, finely chopped
1/2 tsp. dried oregano leaves, crushed
1/4 tsp. salt
1/8 tsp. ground black pepper
2 Tbsp. balsamic or red wine vinegar
1 can (28 oz.) crushed tomatoes
Season chicken, if desired, with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat and brown chicken. Remove chicken and set aside. In same skillet, melt remaining 2 tablespoons Spread over medium-high heat and cook onion, mushrooms, garlic, oregano, salt and pepper, stirring occasionally, until onion is tender, about 5 minutes. Stir in vinegar and cook 1 minute. Add tomatoes. Return chicken and any chicken juices to skillet and bring to a boil over high heat. Reduce heat to low and simmer uncovered until chicken is thoroughly cooked, about 5 minutes. Serve, if desired, with hot cooked rice or pasta.

PECAN-CRUSTED CHICKEN
1 cup finely chopped pecans
1/2 tsp. Seasoned Salt
1/4 tsp. Seasoned Pepper
4 boneless, skinless chicken breast halves (about 1-1/2 lbs.)
2 Tbsp. margarine, melted
Honey-Mustard Dipping Sauce* (optional)
Preheat oven to 350°.
In small bowl, combine pecans, Seasoned Salt and Seasoned Pepper. Coat chicken with Spread, then with pecan mixture. On baking sheet, arrange chicken.
Bake 20 minutes or until chicken is thoroughly cooked. Serve, if desired, with Honey-Mustard Dipping Sauce.
* Honey-Mustard Dipping Sauce: In small bowl, combine 1/2 cup Wish-Bone® Thousand Island Dressing, 2 tablespoons mustard and 1 tablespoon honey.Tasty Traditions Recipe, perfect for family entertaining!

Scratch Cakes

Dark. Devils. Cake

2 1/4 c. flour
1 3/4 c. sugar
1/3 t. baking powder
1 3/4 t. baking soda
1 t salt
2/3 t. cocoa
Sift all of these ingredients together.
Add. 2/3 c. shortening
pouring in half of 1 c. water and 1 t. vanilla
Beat.
Add remaining water and 3 eggs.
Bake at 350.

Chocolate Wonder Cake

1 3/4 c. flour
2 c. sugar
3/4 c. cocoa
1 1/2 t. soda
1 1/2 baking powder
1 t salt
2 eggs
1 c. milk
1 t. vanilla
1/2 c. oil
1 c. hot tap water

Mix all except hot water into a large bowl. Then stick in hot water. Bake for 30 minutes at 350 degrees.

Donna's Apple Cake

1 c oil
2 eggs
3 c. flour
1 t. soda
1/2 t. salt
1 t cinnamon
2 t vanilla
1 c. nuts
3 c. chopped apples

4 x 10 pan. Blend oil and eggs. Add sugar- Stir dry ingredients together, beat into oil mixture. (will be stiff). Pat into greased and floured pan.

Fastest Cake in the West

2 c. flour
1 1/2 c. sugar
1/2 t. salt
1 1/2 t. soda
1 t cinnnamon
1 can apple pie filling
2 eggs- beaten
3/ c. oil
1/2 c. pecans

Mix all ingredients together. Pour into ungreased 9 x 13 inch pan. Bake at 350 degrees for 30 to 40 minutes. Serve Plan or with whipped topping.

Tasty Funnel Cake

1 1/3 c. flour
1/4 t. salt
1/2 t. soda
2 T sugar
3/4 t. baking powder
1 egg beaten
2/3 c. milk

Beat till smooth. Spiral dough into hot oil 375- from funnel. Fry till brown. Drain on paper towels. Sprinkle powder sugar. Serve hot.

Ice Box Fruit Cake

1/2 lb. pineapple (chopped)
1/2 lb. cherries (chopped)
2 lb. chopped nuts
1 lb. graham crackers (crush)
40 marshmellows
1 pkg. pitted dates
1/2 t. nutmeg
1/2 t. all spice

Mix all ingredients in large bowl.

Grandma's Famous Pies

These are the pies that legends were made of.

Pie Crust
2c. flour
2/3 cup + 2T Shortening
1t salt
5T ice water

Cut Shortening into flour and salt. Toss with a fork and add 1T of ice water at a time until mixture is complete. Form 2 balls of pastry then roll out.


Grandma's Pecan Pie

3 eggs
1c. sugar
1c. Karo syrup
1t vanilla
2T melted butter
1 1/2 c pecans
Beat eggs then add sugar, syrup, vanilla, butter and pecans. Pour into unbaked pie shell and bake at 350 degrees for 50 to 55 minutes.

Pumpkin Pie

2 eggs slightly beaten
1 can (16oz) Libby's solid pack pumpkin
3/4 c sugar
1/2 t salt
1t Cinnamon
1/2 1 ginger
1/4 t cloves
1 2/3 c. evaporated milk or light cream
1 9" unbaked pie shell with high edge

Mix filling in order given. Pour into pie shell. Bake at 425 oven for 15 minutes. Reduce heat to 350 and continue baking for an additional 45 minutes or until inserted in center comes out clean. Cool Garnish with whipped cream if desired.

Chocolate Pecan Pie

2 ounces unsweetened chocolate- chopped
4T butter
1 3/4 pecan halves ( 7oz)
3/4c. packed brown sugar
3/4c. dark corn syrup
1t vanilla
3 eggs
Pie crust

Preheat oven to 350 degrees. Melt chocolate with butter then cool. Chop 1 cup pecans. Mix chocolate & butter mixture with brown sugar, corn syrup, vanilla, & eggs. Stir in chopped pecans and the remaining pecan halves. Pour into pie unbaked pie shell. Bake until edge of filling is set. ( 45 to 50 minutes)

Virginia's Gooseberry Pie

Pick, wash drain 3 cups gooseberries. Cook with 3/4 c water-cover 5 to 10 minutes ( until tender). combine 1 1/2 c sugar, 6T flour, 1/4t salt. Stir into gooseberries. Cook ( stirring until thick. Remove from heat. cool. Heat oven to 450. Pour filling into pie crust. Cover with pastry. Bake for 10 minutes at 450 then reduce heat to 350 and bake for an additional 35 minutes.

Coconut Pie

4 eggs
1 3/4 c sugar
1/2 c. flour
1/4 c melted butter
2 c. milk
1 1/2 c. coconut
1t vanilla

Combine ingredients in order ( Mix). Pour into a greased 10" pie pan( No crust) bake at 350 degrees for 45 minutes until golden brown It makes its own crust. Properly done it will have a delicate crust over the top and bottom. If you over cook it it will be more like a cake.


Sweet Potato Pie

2c sweet potatoes
1/3c butter
2 eggs
1/2 c sugar
3/4 c evaporated milk
1t vanilla
1t cinnamon
1/2 t nutmeg
1/4t salt pie crust ( unbaked)

Mix ingredients in order given and pour mixture into a 9" pie crust. Bake at 375 degrees for about 55 minutes. ( Cover crust edge with foil)


Lemon Cream Pie

Combine 1 1/2c. sugar, 1 3/4c. water, 1 1/2T. butter and cook together. Mix 1/2c. corn starch and 5T. water add to sugar mixture. cook till clear.
Beat 5 egg yolks and 3 T of milk. Add to mixture and cook an additional 2 minutes. remove from heat and mix in 12T of real lemon juice. Pour mixture into a baked 9" pie shell. Top with beaten egg whites. ( 4 egg whites, 1/2t cream of tarter and 1T sugar) Bake at 325 degrees for 20 minutes.

Streusel Creamy Pumkin Pie

1 1/4c cold milk
1c canned pumpkin
2 packages cream cheese pudding (instant)
1t pumpkin pie spice
8oz whipped topping
1/2c chopped walnuts
2T brown sugar
1T butter

Stir together cold milk & pumpkin. add pudding & spices. Beat with wire whisk until blended. Gently stir in half of whipped topping. spoon into 9" unbaked crust. Bake at 350 for 40 minutes.
Topping: Mix walnuts, brown sugar & butter in small microwave bowl. Heat 21/2 minutes or until bubbling. Stir once during heating. Stir well. Cool before sprinkling on pie.

Fresh Peach Glazed Pie

Spread into a 9" hell & chill. Combine 8oz softened cream cheese ( 2T milk, 1/2t almond extract & 2T sugar)
Drain 2 10 oz thawed peaches arrange slices on cream cheese. Glaze: 1T corn starch and 1/4c sugar. add 1T lemon juice and 2/3c peach juice. Heat and stir till mixture is clear and thickened. Add 1T margarine % cook an additional 2 minutes. Cool Pour over Peaches.

Pink Pie

1- 3oz Jello
2/3c. boiling water
2c. ice cubes
1 8oz cool whip

Dissolve jello in boiling water completely. add ice and stir constantly until jello thickens ( 2 or 3 minutes). remove & discard ice. Using wire whip blend in cool whip and whip until smooth. Chill if necessary until mixture mounds. spoon into crust and chill for 2 hours.

Chicken Dishes

Chicken with Rice

In large skillet: Brown 2lbs boned chicken, add 1c. rice, 1large chopped onion & 2 cloves of garlic. Saute until brown. Drain 1 can stewed tomatoes and add water to equal 2 cups - add to chicken. add 1 bouillon cube, 2t. salt, 1/4t pepper, dash of cayenne pepper, 1/2 bay leaf. simmer 20 minutes. Add 1 package of frozen peas cook 10 minutes. Serve.


Ginger Chicken Wings

8 chicken wings

Make sauce of:
2 T soy sauce 1 t. poultry seasoning
2 t salt 1 t ginger
2 T vinegar
2T lemon juice

Pour sauce over wings ( Let stand 1 hour turning to cover wings) Remove from sauce. Flour and brown in hot oil Place brown wings back in sauce and add 2 sliced onions with 1 cup boiling water in casserole dish. Cover and bake at 350 for 1 hour. Serve

Chicken Chow Mein

2 green peppers 2 cups cooked diced chicken
1 1/2 diced celery 1 T soy sauce
2 T butter 5 oz. water chestnuts
2 c. chicken broth 2 oz. can mushrooms
2 T corn starch 1 lb. can bean sprouts
1 pkg. dry onion soup
Chinese Noodles

Cook pepper strips with celery in butter until tender. Combine broth, corn starch and Onion soup. Add to skillet. Cook until thickened. Add Chicken. Simmer 10 minutes. Add soy sauce, bean sprouts etc.. Heat through, serve over noodles.

Chicken Jambalaya

1 cut up chicken (Boned)
3 c. rice
4T oil 1/2 c. green onion tops
4 chopped onions 3 garlic cloves
3 c. water 1 1/4t salt
1/2t pepper

Brown chicken on oil. Add onions and garlic- cover and cook chicken until tender ( About 25 min) add rice green onion, salt and pepper. Boil & water. Cook rapidly until rice begins to puff. Turn mixture gently. reduce heat. cover pan. Cook slowly until done ( about 20min).


Sweet & Sour Chicken

1 lb boned chicken 3T vinegar
2T oil 3T brown sugar
2 garlic cloves 1/2 t. ginger
1c. green peppers ( Cut) 1 can (8oz) chunk pineapple
1c. carrot (Cut) 1 1/2 c. minute rice
1 1/2c. chicken bouillon 2T soy sauce

Brown chicken in oil. Add garlic, green pepper & carrots. Saute briefly. Add bouillon, soy sauce, vinegar, brown sugar, ginger & pineapple. Bring to boil. Stir in rice. Cover. Remove from heat and let stand 5 minutes. Server Warm.

Chicken Pot Pie

Crust : Sift 2c. flour, 2t baking powder, 1t salt
Melt 2/3 c shortening with 1/2c hot water.
Add 1 egg yolk and 3T lemon juice
Mix all, Pat on sides. Roll out with rolling pin
Cover bottom of pie tin with crust & save enough
to cover top of pie.

Filling : 1c chicken stuffing, 11/2c. gravy or white sauce
2 1/2 c chicken (cooked and boned) 2T butter and salt
Layer dressing, meat & gravy. Cover with pastry
Bake at 425 for 25 min let stand 10min.

Cookies

Pumkin Bars

1c. sugar
1/2c. shortening
1c. pumpkin
1 egg
1 t. vanilla
2c. flour
1t. baking powder
1 t. soda
2 t. cinamon
pinch of salt

Cream sugar,shortening, pumpkin and egg. Stir in remaining ingrdients. blend well. Spread on 1 inch deep coohie sheet. Bake 15 minutes at 375 degrees. Ice with powder sugar frosting faloved with cinnamon. To serve cut in squares.


ZEBRA CHOCOLATE CHIP COOKIES
2-1/2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup margarine
2/3 cup granulated sugar
2/3 cup firmly packed dark brown sugar
1 egg
1-1/2 tsp. vanilla extract
1 bag (12 oz.) semi-sweet chocolate chips (2 cups)
1 bag (12 oz.) white chocolate chips (2 cups)
Zebra Drizzle*
Preheat oven to 375°. Grease baking sheets; set aside.In medium bowl, combine flour, baking soda, baking powder and salt; set aside.In large bowl, with electric mixer, beat margarine and sugars until light and fluffy, about 5 minutes. Beat in egg and vanilla, scraping sides occasionally. Gradually beat in flour mixture until blended. Stir in 1 cup EACH semi-sweet and white chocolate chips. On prepared baking sheets, drop dough by heaping tablespoonfuls, 2 inches apart.Bake 10 minutes or until golden. On wire rack, let stand 2 minutes; remove from sheets and cool completely.*Zebra Drizzle: Melt 1 cup EACH remaining semi-sweet and white chocolate chips; drizzle over cookies.

Desserts

Grandma's Famous Mousse Pie

1 Graham cracker Crust
1 1/2 c milk
1 envelope unflavored gelatin
1 6 oz package semi sweet chocolate chips
1t vanilla
2 c whip topping ( Cool Whip)

In sauce pan sprinkle unflavored gelatin over milk. Let stand 1 minute. Stir over low heat until gelatin is dissolved. ( about 5 min) Add chocolate continue cooking until chocolate is melted. add vanilla. Chill 1 hour. ( stir occasionally) until mixture mounds when dropped from a spoon. Fold in whipped topping. Turn into crust. Chill 3 to 4 hours. Serve.


Apple Crisp

Place ingredients into buttered baking dish
4 c. peeled & sliced apples- sprinkle with 1t. Cinnamon, 1t. salt 1/4 c. water.
Rub together 3/4c. flour 1c.sugar and 1/3c. butter. Drop over apples.
Bake at 350 degrees for 40 minutes. Serve.


BROWNIE SUNDAES WITH CARAMEL SAUCE
BROWNIES:
1 cup margarine
4 squares (1 oz. ea.) unsweetened chocolate, coarsely chopped
2 cups sugar
4 eggs
2 tsp. vanilla extract
1-1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup semi-sweet chocolate chips
CARAMEL SAUCE:
3/4 cup firmly packed light brown sugar
6 Tbsp. margarine
1/3 cup heavy or whipping cream
1/2 tsp. apple cider vinegar
For Brownies, preheat oven to 350°. Line 13 x 9-inch baking pan with aluminum foil, then grease and flour; set aside. In 3-quart saucepan, melt margarine and chocolate squares over low heat, stirring occasionally. Remove from heat. Stir in sugar, then eggs, one at a time, and vanilla. Stir in flour, baking powder and salt just until blended. Arrange chips in bottom of prepared pan, then spread batter over chips. Bake 30 minutes or until toothpick inserted in center comes out clean. On wire rack, cool completely. Lift brownies from pan using aluminum foil. Cut into 12 squares. For Caramel Sauce, in 2-quart saucepan, bring brown sugar, margarine and cream just to a boil over high heat, stirring frequently. Cook 3 minutes. Stir in vinegar. To serve, top warm brownies with a scoop of your favorite Ice Cream, then drizzle with Caramel Sauce and, if desired, a dollop of whipped cream.

Jessica's Corner

Fluffy Pumpkin Cheese cake Pie

12 oz cream cheese
1/2 c. sugar
1 1/2 t pumpkin pie spice
2 eggs
1 c. canned pumpkin
1 Keebler Ready crust Graham pie Crust

In large mixing bowl beat cream cheese on medium sped until fluffy. Add sugar and spice. beat until mixed well. Add eggs and mix until smooth. Stir in pumpkin. Pour into crust and bake at 350 for 30 minutes. cool for 1 hour on wire rack and then refrigerate for at least 3 hours.


Turtle Pumpkin Pie

1/4c. Carmel topping 1c. canned pumpkin
1 Graham pie crust 1t. ground Cinnamon
1/2c. Pecan pieces 1c. cold milk
1/2t. nutmeg 8oz cool whip
2 pkg. vanilla jello instant pudding & pie filling
Pour Carmel topping into pie crust and sprinkle with pecans. Beat milk pudding mixes, pumpkin and spices with wire whisk until blended. Stir in 1 1/2c. cool whip. Spread mixture into crust. Top with remaining cool whip. Refrigerate for 1 hour. top with 2T Carmel topping and a few pecans.



Raspberry Swirl Cheesecake Pie

8oz cream cheese

1 can sweetened condensed milk

1/4c. lemon juice

1 egg

1 Graham pie crust

1/2c. seedless red raspberry preserves

In mixing bowl beat cream cheese,condensed milk and 3 T lemon juice. add egg and beat until combined. Pour half of the mixture into crust. In small bowl combine raspberry preserves and remaining lemon juice. Spoon half of this mixture over cream cheese in pie shell. Top with remaining cream cheese mixture and remaining preserve mixture. Use a knife to swirl preserves into cream cheese. bake at 300 for 50 minutes. cool on wire rack for 1 hour then refrigerate a for at least 3 hours.

Streusel topped Creamy Pumpkin Pie

1 1/4 c. cold milk

2 pkg. cheesecake flavor instant pudding & pie filling

1t. pumpkin pie spice

1c. canned pumpkin

1 tub cool whip

1 graham pie crust

Topping :

1/2c. chopped walnuts

1T brown sugar

1T. butter

In a large bowl beat milk, pudding mix, pumpkin and spice with wire whisk. Fold in half of the cool whip. spread in crust. Refrigerate at least 4 hours. In small bowl combine walnuts brown sugar and butter. Microwave until bubbly stirring once. spread on foil and let cool. Crumble walnut mix on top of pie and serve with remaining cool whip.

Strawberry Bottom Cheesecake

1 Graham pie crust

4oz cream cheese

1/4c. sugar

1/2c. sour cream

1t. vanilla

4oz cool whip

1 pint fresh strawberries thinly sliced

1c. strawberry glaze

Beat cream cheese and sugar until smooth. Add sour cream and vanilla then fold in cool whip. Spread thin layer of glaze over the bottom of the pie crust. Place strawberry slices on glaze and cover with remaining glaze. gently spoon cream cheese mixture over glazed berries. Cover and chill for at least 2 hours.

Easy Chocolate Chip Cheesecake

8oz cream cheese

1/3c. sweetened condensed milk

1t. vanilla

1 egg

1c. mini semi sweet chocolate morsels

1t. flour

1 graham pie crust

Glaze:

1/2c. semi sweet chocolate chips

1/4c. cool whip

In a small bowl mix cream cheese, condensed milk and vanilla. Add egg and mix until smooth. Toss 1c morsels and flour into mixture and fold in. Pour mixture into pie shell and bake at 350 degrees for about 25 minutes. Cool for 1 hour.

In small sauce pan mix 1/2c. chocolate chips and cool whip heat on low stirring constantly until chocolate melts. Pour over cheese cake and cool for 30 minutes. Refrigerate an additional 2 hours. Serve.

SCALLOPED POTATOES & HAM BAKE
1 container of Deluxe Scalloped Potatoes, heated according to package directions
8 ounces cooked ham, cut into small cubes
1 cup shredded Gruyere or Swiss cheese
2 Tbsp. plain dry bread crumbs
Preheat oven to 400°. In 1-1/2 -quart shallow baking dish combine hot Deluxe Scalloped Potatoes, ham and 1/2 cup cheese. Top with remaining cheese and bread crumbs. Bake 15 minutes or until golden brown and bubbling.


SCALLOPED POTATOES WITH SAUSAGE & PEPPERS
1 Tbsp. Butter
1 large red bell pepper, thinly sliced
1 small onion, thinly sliced
1 lb. sweet Italian sausage links or bratwurst, cut into 1/2-inch pieces
1 container of Deluxe Scalloped Potatoes, heated according to package directions
In 12-inch nonstick skillet, melt Spread over medium-high heat and cook onion and pepper, stirring occasionally, 4 minutes or until crisp-tender. Add sausage and cook, stirring occasionally, 8 minutes or until sausage is done and onions are golden. Stir in hot Deluxe Scalloped Potatoes. Garnish, if desired, with chopped fresh parsley.

BLUEBERRY MUFFINS
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup Butter
1 cup sugar
2 eggs
1 tsp. vanilla extract
1/2 cup milk
1-1/2 cups fresh blueberries
Preheat oven to 375°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside. In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, with electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs and vanilla until blended, scraping sides occasionally. Alternately beat in flour mixture and milk just until blended, beginning and ending with flour mixture. Gently fold in blueberries. Evenly spoon batter into prepared pan. Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.

BREADED BAKED CHICKEN
1/2 cup seasoned bread crumbs
3 Tbsp. grated Parmesan cheese
1/2 tsp. Garlic Powder With Parsley
6 boneless, skinless chicken breast halves (about 1-1/2 lbs.)
1/4 cup Butter, melted
Preheat oven to 425°.Combine bread crumbs, cheese and garlic powder. Dip chicken in melted Butter, then bread crumb mixture, coating well. In 13 x 9-inch roasting pan, arrange chicken. Bake 20 minutes or until chicken is thoroughly cooked.

KANSAS CITY BARBECUED RIBS
1 Tbsp. PLUS 1/4 cup firmly packed light brown sugar
3 tsp. Seasoned Salt
2 tsp. chili powder
1 tsp. Seasoned Pepper
1/2 tsp. ground red pepper
4 lbs. beef ribs, cut into individual ribs (8 or 9 ribs)
3 Tbsp. Butter
1 small yellow onion, chopped
2 cloves garlic, chopped
1 tsp. paprika
1 cup ketchup
2 Tbsp. apple cider vinegar
1 tsp. dry mustard
Preheat oven to 400°.
In small bowl, combine 1 tablespoon sugar, 2 teaspoons Seasoned Salt, 1 teaspoon chili powder, 3/4 teaspoon Seasoned Pepper and 1/4 teaspoon ground red pepper; rub on ribs. In bottom of broiler pan lined with aluminum foil, arrange ribs. Cover with aluminum foil and bake 2 hours or until ribs are tender.
Meanwhile, in 2-quart saucepan, melt Butter over medium heat and cook onion, stirring occasionally, 5 minutes or until tender. Add garlic, paprika and remaining Seasoned Salt, chili powder, Seasoned Pepper and ground red pepper. Cook, stirring frequently, 1 minute. Stir in ketchup, remaining sugar, vinegar and mustard. Bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, 15 minutes.
In large bowl, toss ribs with 3/4 cup barbecue sauce. Grill or broil ribs, basting with remaining sauce and turning frequently, 15 minutes or until ribs are glazed and browned.

SAUCY SWEDISH MEATBALLS

6 Tbsp. Butter
1 medium red onion, finely chopped
2 lbs. ground beef
2 Tbsp. honey
2 large eggs
3/4 cup plain dry bread crumbs
3/4 cup whipping or heavy cream
3/4 tsp. kosher salt
1 package Brown gravy mix
1-1/4 cups water
1/2 cup whole berry cranberry sauce
In 10-inch nonstick skillet, melt 2 tablespoons butter over medium heat and cook onion, stirring frequently, 5 minutes or until tender; set aside.In large bowl, combine ground beef, onion mixture, honey, eggs, bread crumbs, 1/4 cup cream and 1/4 teaspoon salt. Shape into 32 (1-1/2-in.) meatballs.In 12-inch nonstick skillet, melt remaining 4 tablespoons Spread and brown meatballs in two batches. Remove meatballs and set aside. In same skillet, blend Gravy Mix with water. With wire whisk, stir in cranberry sauce and remaining 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat to low and return meatballs to skillet. Simmer covered 10 minutes or until meatballs are cooked. Stir in remaining 1/2 cup cream and heat through. Serve, if desired, over hot cooked noodles and garnish with chopped parsley.Party Tip: Make 62 (3/4-in.) meatballs and keep warm by serving in a slow cooker.

SPEEDY HONEY-BAKED RIBS
1/2 cup Honey
2 cloves garlic, finely chopped
1/2 cup ketchup
2 Tbsp. firmly packed brown sugar
2 Tbsp. white vinegar
2 tsp. hot pepper sauce
2-1/2 to 3 lbs. baby back ribs or spareribs
Preheat oven to 400°. In small saucepan, melt Honey over medium heat and cook garlic, stirring occasionally, 1 minute. Stir in ketchup, brown sugar, vinegar and hot pepper sauce. Bring to a boil over high heat. Reduce heat to low and simmer 2 minutes. In broiler pan, without the rack, arrange ribs; pour sauce over ribs. Cover with aluminum foil and bake 45 minutes. Remove foil and bake an additional 10 minutes or until ribs are done, basting once. With knife, slice between ribs and toss with sauce in bottom of pan.

STREUSEL-FILLED BUNDT CAKE
3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup - stick margarine
2 cups granulated sugar
4 large eggs
2 tsp. vanilla extract
1 container (8 oz.) sour cream
1 cup chopped pecans
1/2 cup firmly packed light brown sugar
1/2 cup semi-sweet chocolate chips (optional)
2 tsp. ground cinnamon
Preheat oven to 350°. Generously grease and flour 10-inch Bundt pan; set aside.
In medium bowl, with wire whisk, combine flour, baking powder, salt and baking soda; set aside.
In large mixing bowl, with electric mixer, beat margarine with granulated sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla, scraping sides occasionally. On low speed, alternately beat in flour mixture and sour cream just until blended, beginning and ending with flour mixture.
In medium bowl, combine pecans, brown sugar, chocolate chips and cinnamon; set aside.
Spoon 1/3 of the cake batter into prepared pan; sprinkle with 1/2 of the pecan mixture. Spoon 1/2 of the remaining batter over pecan mixture; spread to cover. Repeat with remaining pecan mixture and cake batter. With butter knife, gently swirl to marble; spread top to smooth.
Bake 55 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 15 minutes; remove from pan and cool completely. Just before serving, sprinkle, if desired, with confectioners sugar.

BERRY CORNBREAD
1-1/2 cups buttermilk
4 eggs
2-1/3 cups cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 Tbsp. baking powder
2 tsp. Seasoned Salt
1/2 tsp. baking soda
1/2 cup margarine
1 cup fresh blueberries or chopped strawberries
1/4 cup blueberry or strawberry preserves
Preheat oven to 375°. Spray 9 x 9-inch baking pan with nonstick cooking spray; set aside.
In large bowl, combine buttermilk and eggs; set aside.
In food processor, combine cornmeal, flour, sugar, baking powder, Seasoned Salt, baking soda. With pastry blender or two knives, cut in margarine until mixture is size of small peas. Add to egg mixture and stir until just moistened. Gently stir in blueberries. Evenly spoon batter into prepared pan. Drop preserves onto batter and swirl with knife. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool slightly on wire rack.

BAKED MACARONI & CHEESE
3 Tbsp. Margarine
2 Tbsp. all-purpose flour
2 cups milk, warmed
1-1/2 cups shredded sharp cheddar cheese (about 6 oz.)
1/2 cup shredded Monterey Jack cheese (about 2 oz.)
1 tsp. Seasoned Salt
1/2 tsp. Seasoned Pepper
1/2 tsp. dry mustard
8 ounces elbow macaroni, cooked and drained
Preheat oven to 350°. Spray 8 x 8-inch baking dish with nonstick cooking spray; set aside.
In 3-quart saucepan, melt margarine over medium heat until foamy. With wire whisk, stir in flour and cook, stirring constantly, 1 minute. Gradually add milk and stir constantly, until mixture comes to a boil and thickens. Remove from heat, then stir in cheeses, Seasoned Salt, Seasoned Pepper and mustard until cheeses are melted. Let stand 1 minute, then stir in macaroni. Turn into prepared baking dish and bake 30 minutes or until heated through.

EASY APPLE CRISP
1 can apple pie filling
3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup Shedd's Spread Country Crock® Spread
3/4 cup quick cooking or old-fashioned oats
1/4 cup chopped walnuts (optional)
Preheat oven to 375°.
In 9-inch pie plate, spread apple pie filling.
In medium bowl, combine flour with brown sugar. With pastry blender or two knives, cut in Spread until mixture is size of small peas. Stir in oats and walnuts. Evenly sprinkle over apples.
Bake 30 minutes or until heated through and topping is golden. Serve warm or at room temperature.