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Sunday, December 19, 2010

Refrigerator Cookies


1 stick margarine or butter
1/2 c cocoa
2 c sugar
1/2 c milk
3 c uncooked oatmeal
1/2 c peanut butter
1 t vanilla
1 1/2 c nuts (optional)


Melt butter in a pot.  Add cocoa, sugar and milk and bring to a boil.  Remove from heat.  Add oats, peanut butter, vanilla and nuts.

Drop by spoonfuls onto cookie sheet lined with waxed paper.  Chill.

Store at room temperature.

Saturday, December 18, 2010



1 c butter, softened
2 c sugar
2 lg. eggs
1/4 c milk
1 t vanilla
3 3/4 c flour
1 t baking powder
2 t ground cinnamon
3 T sugar
1 1/2 T ground cinnamon


Preheat oven to 375 degrees.

Beat butter till creamy, add sugar.  Add eggs, milk and vanilla, beating well.

Combine flour, baking powder, and 2 t cinnamon.  Gradually add to butter mixture, beating at low speed just until blended.  (This dough can be stored in an airtight container in the refrigerator up to 1 week.)

Combine 3 T sugar and 1 1/2 T cinnamon in a small bowl.  Roll dough into 1 1/4 inch balls, and roll in sugar mixture.  Place on ungreased baking sheets, and flatten slightly with the bottom of a glass.  If desired, you can bake in balls, to make "snowballs."

Bake at 375 degrees for 11-13 minutes or until lightly browned.  Cool on the baking sheet for 5 minutes, and then transfer to wire racks to finish cooling (about 30 minutes).

Friday, December 17, 2010

Hot Spiced Cider


8 cups Apple Cider
6 inches stick cinnamon
1 t whole allspice
1 t whole cloves
8 whole cloves (optional)
1 orange, sliced (optional)
Apple Brandy or other liquor (as desired)

Mull the Cider with the spices in a large pot.  If desired, stud the (optional) orange slices with the (optional) cloves.  Serve into mugs with a shot of Apple Brandy.

Sweeten if desired.

Hot Buttered Noodles


1 box Angel Hair Pasta
1 1/2 sticks butter
Ritz Crackers (qty = to taste)


Smash Ritz Crackers into crumbs and pieces.  Melt 3/4 stick butter in a skillet.  Add the crumbs/pieces and toast them.  Once done, set aside.

Boil your pasta using package instructions.  Strain.  Top with remaining butter and allow to melt.  Toss together with toasted cracker crumbs.  Top with more crumbs, if desired, and serve.

Garlic-Parmesan Biscuits


1 can of ready-made biscuits
1/2 stick of butter
1/2 t Garlic salt
1/2 c Grated Parmesan Cheese
Herb of your choice


Place the butter in an 8 inch round cake pan in 350 degree oven, to melt.  Pull out of oven as soon as it is melted, but not browned.  Add 1/2 t garlic salt to the butter.

Cut the biscuits into quarters.  Roll each quarter into a bowl of parmesan cheese mixed with the herb of your choice.  Then roll in the pan of butter and leave there.  Keep doing this until your 8 inch round cake pan is full of biscuit quarters.

Bake according to package instructions.  At end of baking, pull out of oven and transfer the biscuit quarters to  a serving plate- they will be stuck together in one piece and each person can tear theirs off, as the biscuits are passed at the table.

Our Spinach


1 box frozen chopped spinach, thawed and drained
1 stick butter
1/2 onion, minced
4-5 slices white bread, cubed
3-4 eggs, beaten
1/2 c milk
salt and pepper to taste


Turn heat to medium.  Melt 1/4 stick butter in pan and saute the minced onion.  Add 2/3 of what is left of the butter and allow to melt.  Add the bread cubes and keep turning the onion, butter and bread mixture until the bread is nicely toasted.  Remove from pan and set aside.

Turn heat to medium-low.  Melt the remaining butter in the pan and add the spinach, milk and eggs.  Slowly stir mixture until warmed and add 1/2 the bread mixture to the pan.  Keep cooking and stirring until done.  Transfer the mixture to a bowl or serving dish and top with remaining bread cubes.

**Some carnivores prefer to start this whole dish by frying bacon in the pan and using bacon drippings instead of butter.  They then set aside the crisp bacon to cool and then crumble it.  Add 1/2 the crumbled bacon at the same time you add 1/2 the bread cubes mixture.  Then top with the other 1/2 of the crumbled bacon at the end.

Chinese New Year Cookies


12 oz semisweet chocolate chips
6 oz butterscotch chips
1 large can chow mein noodles
9 oz can cashews


Melt chips in double boiler, then add nuts and noodles.  Be careful not to allow salty sediment at bottom of cashew can to go into the chocolate mixture.

Drop by spoonfuls onto cookie sheet covered with waxed paper.  Refrigerate until firm, and then store at room temperature.

Cherry Coconut Bars

Pastry Ingredients:

1 c flour
1/2 c butter
3 T powdered sugar

Pastry Instructions:

Mix till crumbly.  Press into a 9x12x2" baking dish.  Bake 15 minutes at 350 degrees.

Filling Ingredients:

2 eggs, beaten
1/3 c flour
1/4 t salt
3/4 c chopped nuts
1/2 c maraschino cherries, halved
1 c sugar
2 t baking powder
1 t vanilla
1/2 c coconut

Filling Instructions:

Mix and carefully spread into baked crust.  Bake 20 minutes at 350 degrees.  Cool, and cut into bars.

Coconut Joys


1/2 c softened butter
2 c powdered sugar
3 c coconut
2 squares unsweetened chocolate


Mix together butter and powdered sugar.  Add the coconut.  Form into small balls, and make an indent in the center as you place each on a flat sheet covered with waxed paper.

Melt chocolate in a double boiler and spoon it into the indentations.

Store in the refrigerator.

You can place an almond in the center of each for "Almond Joys."

Oatmeal Scotchies


1 c shortening
1 c brown sugar
1 c white sugar
2 eggs
1 t vanilla
1 1/2 c flour
1 t salt
1 t baking soda
3 c quick oats
1 c chopped pecans
1 c butterscotch chips


Cream sugars and shortening.  Add eggs, vanilla and then dry ingredients.  Form into long rolls, wrapping them in waxed paper.  Chill for several hours.  Cut 1/4 inch slices, and place on an ungreased cookie sheet.

Bake at 350 degrees for 10 minutes.

Peeling Bells


2 c flour
1 1/2 t baking powder
6 T butter, softened
1/3 c shortening
3/4 c sugar
1 egg
1 T milk
1 t vanilla
25 maraschino cherries, halved and drained


Mix together flour and baking powder in bowl and set aside.

Cream butter, shortening and sugar.  Beat until fluffy.  Add egg, milk and vanilla, beating well.  Gradually add dry ingredients.  Mix well.  Cover and chill for 30 minutes, in the bowl.

Shape dough into 8 inch rolls, wrapping rolls in waxed paper, and then chill.

Cut rolls into 1/4 inch slices and place each on an ungreased cookie sheet.  Place a cherry half on bottom half of cookie slice (this is the clapper of the bell).  Fold in the upper left and upper right, overlapping in center and concealing just the top of the cherry- so that it looks like a bell.

Bake at 350 degrees for 12-14 minutes or until done.  Cool on a wire rack.

Thursday, December 16, 2010

Puppy Chow


1 box Crispix (12.3 oz box) cereal
1 stick butter
1 12 oz package chocolate chips
1 c peanut butter
1 lb. powdered sugar


Melt butter first, then add peanut butter.  After mixing, add chocolate chips.  Place cereal into large bowl.   Pour melted mixture over cereal.  Put 1 lb powdered sugar in a large grocery bag.  Pour Crispix mixture into sack and shake to coat.

Store in an air-tight container.

White Fruit Cookies


1/2 c shortening
1 1/4 c sugar
1/4 t salt
1/2 c maraschino cherries, quartered
1/2 c coconut
2 T milk
1 3/4 c flour
1 t baking powder
1/2 c nuts
1 t almond extract
2 egg whites, beaten stiff


Cream the shortening and sugar together.  Add the dry ingredients.  Slowly add milk, almond extract, cherries, coconut and nuts.  Beat the egg whites till stiff, then slowly fold into batter.  Drop by spoonfuls onto cookie sheets.

Bake at 350 degrees for 12-14 minutes.

Seven Layer Bars


1/4 c butter, melted
1 c graham cracker crumbs
1 c shredded coconut
1 6-oz bag butterscotch chips
1 12-oz. bag chocolate chips
15 oz can sweetened condensed milk
1 c chopped pecans


Pour melted butter into a 9 by 12 by 2 inch pan.  Sprinkle crumbs evenly.  Press down to form a crust.  Layer the remaining ingredients in this order:  Coconut, chips, sweetened condensed milk and nuts, then press down.

Bake in a 350 degree oven for 30 minutes.  Cool in pan and then cut into small bars.

Fruit Loop Drops


2 c Fruit Loops
1 c Rice Krispies
1 c small marshmallows
1/2 c cashews
1 lb white chocolate or white almond bark


Melt chocolate slowly (in double boiler).  Add rest of the ingredients.  Stir well and drop by spoonfuls on waxed paper.  Refrigerate.

Snow Balls


1 c margarine or butter
1/3 c sugar
2 t water
2 t vanilla
2 c flour
1 c chopped pecans


Cream butter and sugar.  Add water and vanilla and mix.  Blend in sifted flour and nuts.  Chill.  Make into balls and bake at 325 degrees 20 minutes or less.

Cool a little and roll in powdered sugar while still a bit warm.

Sugar Cookies


1 1/2 c powdered sugar
1 c butter, softened
1 egg
1 t vanilla
1/2 t almond extract
2 1/2 c flour
1 t baking soda
1 t cream of tartar


In a large bowl, mix together powderd sugar, butter, egg, vanilla and almond extract.  Stir in flour, baking soda and cream of tartar.

Refrigerate 2-3 hours.

Roll on slightly floured pastry cloth and cut as desired.  Use lightly greased baking sheet and bake for 7-8 minutes in 378 degree oven.

Caramel Corn


1 1/2 c unpopped corn, popped
1 lb light brown sugar
2 sticks butter
1/2 c white corn syrup
1/2 t salt
1/2 t baking soda


Boil all (but popcorn and baking soda) to a soft ball stage.  Add 1/2 t baking soda and pour over popped corn and nuts.  Roast in 250 degree oven for 1 hour and turn after half an hour.

Vanilla Pudding


1/3 c sugar
3 T flour
1/4 t salt
1 1/4 c milk
1 beaten egg
1 T butter
1 t vanilla


In saucepan combine the first 3 ingredients, gradually add milk.  Mix well and stir till thickened and boil over medium heat.  Cook and stir 2 minutes more.  Very gradually, stir hot mixture into egg.  Return to pot and cook and stir till just a boil.  Stir in butter and vanilla.  Cover surface with waxed paper and cool.

Yields 1 1/2 c

Fantasy Fudge


3 c sugar
3/4 c (1 1/2 sticks) butter
1 small can (5 oz) evaporated milk
1 1/2 package Baker's semisweet Baking Chocolate or 1 bag chips
1 jar (7 oz) Marshmallow Creme
1 t vanilla
1 c walnuts or pecans, chopped


Heat sugar, butter, and evaporated milk to full rolling  oil over medium heat, stirring constantly.  Boil at 234 degrees about 4 mins... remove from heat.

Stir in chocolate and marshmallow creme until melted.  Stir in vanilla and nuts.

Spread immediately in greased 9 by 9 inch pan.  Cool at room temperature at least 4 hours.  Cut into squares.  Store in an airtight container.  Makes about 3 lbs.

Note- Make sure it's 234 degrees or else will be gritty.

Apricot Foldups

Dough Ingredients:

2 c unsifted flour
1 t salt
1 (8 oz) package cream cheese, softened
1 c butter
1 T milk
1 T white vinegar

Dough Instructions:

In a large bowl, combine flour and salt.  With pastry blender or 2 knives used as scissors, cut in cream cheese and butter until mixture resembles cornmeal.  Add milk and vinegar, work dough with hands until it holds together.  Divide into 4 balls and wrap each in waxed paper.  Refrigerate 2 hours.

Filling Ingredients:

2 (6 oz) packages dried apricots
2 c water
1 1/2 c sugar

Filling Instructions:

In medium saucepan, cover apricots with water, add sugar and bring to a boil.  Turn offf heat.  Allow to cool in the liquid.  Drain.

Preheat oven to 400 degrees.

On a lightly floured surface, roll each ball of dough out to 1/8 inch thick.  Cut into 2 1/2 inch squares.  Place an apricot half in the center of each square.  Fold the 4 corners into the center and pinch tightly to seal.  Place on ungreased cookie sheet and bake for 15 minutes or until lightly browned.  Remove to cool.

Glaze Ingredients:

3/4 c powdered sugar
1 T water

Glaze Instructions:

In small bowl, mix above ingredients until smooth.  Drizzle on squares when slightly cooled.

Makes about 45 cookies.

Can be wrapped well and frozen up to 3 months.

Banana Nut Bread


2/3 c sugar
2 eggs
1 c mashed bananas
1 t baking powder
1/2 c nuts
1/2 c butter or margarine, softened
1 t vanilla
1 3/4 c flour
1/2 t salt


Cream sugar, butter, eggs and vanilla until light and fluffy.  Add mashed bananas.  Sift flour, baking powder and salt together and mix in.  Stir in nuts.

Grease a 9 by 5 by 3 inch loaf pan and pour in the batter.  Let stand 20 minutes.

Bake in 350 degree oven for 20 minutes.

Banana Slush


1 c sugar
2 ripe medium sized bananas, cut up
3 c unsweetened pineapple juice
1 (6 oz) can frozen orange juice concentrate
2 T lemon juice
1 1-liter bottle lemon-lime soda


Stir together sugar and 2 3/4 c water till sugar dissolves.  In a blender container combine bananas, half of pineapple juice, and the O.J. concentrate.  Cover and blend until smooth.  Add to sugar mixture.  Stir in remaining pineapple juice and lemon juice.  Transfer to 13 by 9 inch pan.  Place in freezer until firm.

To serve, let mixture stand at room temp for 20 to 30 minutes.  To form a slush, scrape large spoon across frozen mixture.  Spoon into punch bowl.  Slowly pour soda down the side of the bowl.  Stir gently to mix.

Makes 23 (4 oz) servings.

Bread Pudding


1/2 c sugar
3 eggs
4 c milk
1 t vanilla
can of sliced peaches
white bread


Lay bread down in layers with raisins and peaches in between.

Beat sugar, eggs, milk and vanilla together in a bowl and pour on top of bread layers.  Sprinkle with cinnamon.

Bake in 2nd pan of water at 350 degrees for 1 hour.

Chocolate for Ice Cream


1 c sugar
1 T flour
1 T butter
1 heaping T cocoa
1 c boiling water
pinch of salt


Mix together sugar, cocoa and flour.  Pour boiling water over.  Add 1 T butter and pinch of salt.  Cook for a few minutes, until it bubbles up good.

Cherry Rhubarb Pie


2 pie pastries
1 can dark, sweet cherries
4 c rhubarb, cut into 1 inch segments
1 1/2 c sugar
1/3 c flour
dash salt


Use a couple T of juice, add cherries, rhubarb, flour and salt and pour into pastry shell.

Dot the top with butter.  If the contents are too soupy, add a little flour.

Create a lattice pastry top, and flute edges.

Bake at 400 degrees for 50 minutes.

Cherry Peach Pie


2 pie pastries
3/4 c sugar
1/4 c flour
1/4 c juice from the canned cherries
14.5 oz can of red tart pitted cherries
29 oz can sliced peaches
1/4 t almond extract


Combine sugar and flour, and pour half in bottom of pie pastry.  In a bowl, mix together juice, cherries, peaches and almond extract and then pour into pastry.

Evenly pour remaining flour/sugar mixture over the fruit, and dot top with butter.

Top with pastry formed into a lattice design and flute the edges.

Bake at 400 degrees for 40-50 minutes.

Cherry Kijafa Cake

Cake Ingredients:

1 package chocolate cake mix
1 small package cherry jello
1/2 c oil
1 c hot water
4 eggs

Cake Instructions:

Mix all ingredients together for 4 minutes.

Bake as directed on cake package.

Poke the top with fork, thoroughly.

Topping Ingredients:

2 c powdered sugar
1/2 c cherry kijafa

Pour or spoon topping mixture over the cake, while warm.

Easter Torte


1 white cake mix, prepared into batter
4 egg whites, beaten until soft mounds form
3/4 c sugar + 1 T sugar
1/2 t cinnamon
1/3 c chopped black walnuts
cooled, prepared vanilla pudding


Place 2 strips waxed paper crisscross over bottoms of two greased and floured 9 Inch layer pans, allowing ends to extend over rims of pans for easy removal.

Pour 1/2 cake mix batter into each pan, or 1 c each and use remaining batter for 8 cupcakes.

Prepare meringue.  As beaten egg whites form soft mounds, gradually add 3/4 c sugar, beating well after each addition.  Continue beating well until meringue stands in stiff, glossy peaks.

Spread meringue over cake batter, smoothing with a spatula.  Sprinkle with a mixture of 1 T sugar and cinnamon, then sprinkle with nuts.

Bake at 350 degrees for 25-30 minutes, until lightly browned.

Place 1 cooled layer meringue-side down on serving plate.  Spread with cooled prepared vanilla pudding mix.  Top with second layer, meringue-side up.

Serves 10-12

Ginger Fruit Tea


1/2 c lime-aid
3 c water
8 t instant tea
4 c orange juice
1/4 c sugar
2 c ginger ale

Makes 2 quarts

Individual Cheesecakes


3 8-oz packages cream cheese
5 eggs
1 c sugar
1 t vanilla

Filling Ingredients:

18 oz sour cream
1 t vanilla
1/4 c sugar

Cheesecake Instructions:

Cream the cheese and sugar.  Add eggs 1 at a time, and beat well after each.  Add vanilla.

Fill cupcake liners 2/3 full.  Bake at 325 degrees for 30 minutes.  Remove, and center will sink.  Fill with the sour cream mixture, and then return to oven 5 minutes.

Top the cooled cheesecakes with the fruit topping of your choice.

Layered Jello Salad


3 colors jello, 2 small boxes each
1 can sweetened condensed milk
1 can evaporated milk


***Each layer must completely be firm before continuing on to the next one!

For each clear layer of jello, boil 1 c water and dissolve 1 packet of jello.  Then add 3/4 c cold water.

For each opaque layer of jello, boil 1 c water and dissolve 1 packet of jello.  Then add 3/4 c of cold milk mixture.

Mock Mince Meat Pie


2 pie pastries
1 1/2 c chopped apples
1 1/3 c sugar
1 c raisins
1/2 t salt
1/2 c canned jellied cranberry sauce
1/2 t cinnamon
1/3 c coarsely chopped nuts
1/4 t ground cloves
1/4 c lemon juice
1/4 t ground ginger


Mix filling ingredients together.  Fill crust, dot top with butter, cover with 2nd crust, aerate the top crust and flute the edges.

Bake in a 400 degree oven for 30-35 minutes.

Note:  Chilling so crust is firm before baking helps it bake nicely and not shrink so much.

Apricot Salad


2 small packages orange jello
3 1/2 c boiling water
1 c mini marshmallows
1 lg. can apricots, drained (reserving juice), and diced
1 (9 oz) can pineapple

Topping Ingredients:

1 c Cool Whip
1/4 c sugar
1 1/2 T cornstarch
1/2 c pineapple juice
1/2 c apricot juice
1 egg, beaten
dash of salt


Dissolve jello in water, add marshmallows and stir until dissolved.  Let stand until almost firm and add fruit.

Topping Instructions:

Mix all together and cook until thick.  Cool.  Add Cool Whip.  Spread over the jello, once it is firm.

Sprinkle the top with chopped pecans, if desired.

Punch Bowl Cake


1 yellow cake mix, made into 2 layers, baked, and set aside
1 large can crushed pineapple
2-3 big bananas
2 large packs vanilla pudding, prepared
1 large container Cool Whip


Layer as follows, in a large punch bowl.  1 layer yellow cake (poke holes in it), 1 layer of sliced bananas, 1/2 the pineapple with 1/2 of its juice, 1/2 the pudding, 1/2 the cool whip, 1 layer cake, bananas, strawberries, pudding, cool whip, chopped nuts if desired.

Pumpkin Spice Dessert


1 c Bisquick
1/2 c brown sugar
1/2 c quick oats
1/4 c butter, softened

1 (16 oz) can pureed pumpkin
1 (13 oz) can evaporated milk
2 eggs
3/4 c sugar
1/2 t cinnamon
1/2 t ground ginger
1/4 t cloves

1/2 c chopped pecans
1/2 c brown sugar
2 T butter, softened


Mix first 4 ingredients until crumbly and press into a 13 by 9 inch pan.  Bake 10 minutes at 350 degrees.

Beat the pumpkin, milk, eggs, sugar and spices.  Pour over the baked crust and bake at 350 degrees for 20 minutes.

Mix together pecans, 1/2 c brown sugar, and 2 T butter.  Sprinkle on top and return to the oven till set (about 15 minutes).

Serve with whipped cream and cinnamon, if desired.

Our Potato Salad


1/2 c apple cider vinegar
1 c canned evaporated milk
2 c Miracle Whip Salad Dressing
1/2 c sugar
5 lbs boiled potatoes
1/2 onion, minced


Boil the potatoes, whole.  Take out of water and allow to cool on cooling racks.  Peel all the skins off with a knife (butterknives work fine).  Slice into a large bowl.  Top with salt, pepper and minced onion.

Make a dressing out of the vinegar, milk, Miracle Whip, and sugar.

Add it all together and serve.  Yum.

Goat Cheese Strata


2 c whole milk
1/4 c olive oil
8 cups sourdough bread cubes (no crusts)
1 1/2 c whipping cream
5 large eggs
1 T chopped garlic
1 1/2 t salt
3/4 t black pepper
1/2 t ground nutmeg
12 oz soft fresh goat cheese, crumbled
2 T chopped fresh sage
1 T chopped fresh thyme
1/2 t Herbs du Provence
3 (6.5 oz) jars marinated artichoke hearts, drained, and halved lengthwise (about 2.5 c)
1 c (packed) grated Fontina Cheese
1 1/2 c (packed) grated parmesan
(carnivores add 12 oz chopped smoked ham)


Preheat oven to 350 degrees

Butter a 13 by 9 inch baking dish

In a large mixing bowl whisk together milk and oil.  Add sourdough cubes.  Let stand 10 minutes to absorb the liquid.

In another large bowl whisk cream, eggs, garlic, salt, pepper and nutmeg.  Add goat cheese and herbs.

In the casserole, spread 1/2 of the bread mixture.  Top with 1/2 the artichoke hearts, (1/2 the ham), 1/2 the goat cheese mixture, 1/2 the cheeses, and half the cream mixture.  Repeat.

Cover and chill.  This can be made a day ahead.

Bake uncovered for 1 hour or until firm in the center and browned around the edges.

Broccoli Salad

Dressing Ingredients:

1 c mayo
1/2 c sugar
2 T apple cider vinegar
dash of salt

Salad Ingredients:

1-2 bunches of Broccoli
Green Onions, sliced OR Bermuda Onion, diced
Sliced Water Chestnuts
1/2 lb. bacon, fried and crumbled (optional!)

Baked Mashed Sour Cream Potatoes


5 lbs. potatoes
1 c sour cream
1 t salt
2 small packages cream cheese
2 t onion salt
2 T margarine or butter


Boil and mash potatoes.  Add everything else.  Whip it all together in a mixer until light and fluffy.  Pour the potatoes into a greased casserole dish.  Dot the top with butter.  Cool in the refrigerator until just before the meal.

Bake at 350 degrees for 30 minutes.

Waldorf Salad

(you don't know how lucky you are!)

Sauce Ingredients:

2 eggs, beaten
1 t salt
1 c sugar
2 T butter
a little more than 1/4 c apple cider vinegar and fill up to 1/2 cup line with water.

Sauce Instructions:

Mix all ingredients together until smooth.  Cook until thickened, stirring constantly- but don't overcook.  Sauce can be done in advance and cooled in refrigerator until needed.

Salad Ingredients:

1 bunch of red seedless grapes, halved
3 stalks celery, finely chopped
2 large apples, finely chopped (granny smith's are goo-ood!)
1 c pecans, finely chopped

Salad Instructions:

Combine the Salad Ingredients in large bowl and stir in the cooled sauce.  This can be prepared a day ahead and refrigerated until just before time to eat...

Finishing Ingredients:

1 pint heavy whipping cream, whipped

Finishing Instructions:

Add cold sauce to salad, then fold in whipped cream right before serving!

(you don't know how lucky you are!)


It is "Stuffing"only if it gets baked in a bird!  (I still call it "Stuffing" sometimes, even though I never bake it in a bird!)


1 package Pepperidge Farm Herb Stuffing Mix
1 package Celery Hearts (rinsed and then minced in a machine)
1-2 large onions (minced in a machine)
1-2 Tablespoons minced garlic
3-4 large peeled carrots (minced in a machine)
8 cups vegetable broth
2-3 Tablespoons Sage
1/2 - 3/4 cup golden raisins
1-2 large apples, peeled and chopped
1 stick of salted butter


Mince, chop and peel everything ahead of time...  Constitute your vegetable broth and have it ready...

Sautee your onion, garlic, celery and carrot in a large pot with butter.  (These are not exact measurements, so don't obsess over the details!)

In a large mixing bowl pour in your stuffing mix and then mix in the cooked veggies.  Add the broth to moisten.  Nice moist stuffing is the best.  Add your chopped apples and raisins, and then bake in a casserole dish at 350 degrees for about 30-40 minutes.  It can go more if you didn't skimp on the broth.

Green Bean Casserole


4 T butter
1 T flour
1/2 t salt
1/8 t pepper
1/4 c milk
1/2 t grated, minced or dried chopped onion
1/2 c sour cream
2 c shredded swiss cheese
2 16-oz cans french-cut green beans, strained
4 big handfuls of corn flakes, crushed


Melt 1 T butter in saucepan.  Sautee raw onion if using.  Add flour, salt and pepper, then cook and stir a bit, until bubbly.  With a wire whisk, add the milk gradually.  If using dry onions, add them now.  Allow the rue to thicken up a little and then take it off the heat.

In large mixing bowl, mix together the green beans, cheese and rue.  Pour the contents of the mixing bowl into a small casserole dish.

Sautee the crushed corn flakes in butter and then spread atop the casserole.

Bake at 400 degrees for 20 to 30 minutes.



1 Large onion, chopped
1 T minced garlic
1 Large green pepper, chopped
1 small bag frozen corn
1-2 cans black beans, drained and rinsed
1-2 cans pinto or chili beans, drained and rinsed
1-2 cans baked beans (not drained!!)
2-3 cans diced tomatoes, drained
1 can tomato sauce
1 small can tomato paste
1 heaping tablespoon basil
2 heaping tablespoons Mexican Chili Powder
1 dash cinnamon
1 large squirt barbecue sauce

Sautee onion, garlic and green pepper in a little olive oil.
Add frozen corn, continuing to sautee.  (you may want to char the corn- that's your business)
Once corn is nice, add all the other ingredients and allow to simmer for a bit before serving.

We like to serve it with any of the following options:
ancho chiles in adobo sauce
sour cream
cheddar cheese, shredded
hot sauce



1 pastry shell
1 1/2 c milk
1/4 t salt
dash ground nutmeg
1 1/2 c shredded cheese of choice
3 beaten eggs
1/4 c sauteed onion
1/8 t pepper
3/4 c ingredient of choice (either cooked meat, meat substitute, veggies or a combination of these)
1 T all-purpose flour


Line unpricked pastry shell with a double thickness of heavy-duty foil, and bake in a 450 degree oven for 5 minutes.  Remove foil, and bake 5-7 minutes more or till pastry is nearly done.  Remove from the oven.

Reduce oven temp to 325 degrees.

In a bowl, stir together eggs, milk, sauteed onion, salt, pepper and nutmeg.

In separate bowl, toss cheese of choice with 1 T flour.  Add cheese mixture to the egg mixture.

Either add your ingredient of choice to the bowl then adding to pie shell, or arrange in atop the egg mixture once it is poured into the pastry shell... depends on your ingredient of choice!

Bake in a 325 degree oven for 35-40 minutes, or till a knife inserted near the center comes out clean.

If necessary, cover the edge of the crust with foil or pastry ring, to prevent over-browning.

Allow to stand for 10 minutes before serving.

Serves 6.


1 egg
1 c buttermilk
2 T oil
1 c flour
1 T sugar
1 t baking powder
1/2 t baking soda
1/2 t salt

1/2 c blueberries
2 bananas, sliced
chopped pecans

Blend egg, milk and oil.
Mix together and add dry ingredients.
Stir together just until blended.
Cook as desired.

*for buttermilk, you can add 1 T apple cider vinegar to your milk and allow to thicken before adding the milk to the rest of the mix.

Yields about 8 pancakes