Hot Spiced Orange Drink

1 (10 oz) jar of Tang
2 oz Lemonade mix (Country time)
2 C Sugar 
2 tsp Cinnamon
1 tsp Cloves

Mix and store in a covered container. To make into a drink mix 2-1/2 teaspoons and 1 cup boiling water.

Here is a recipe to give as gifts. You can sew a bag or put the mix in a canning jar. If you sew a bag, put the mix in a plastic bag before putting it into the cloth bag.

Easy Mac and Cheese

Ingredients

6 tablespoons butter
1 lb macaroni, uncooked
2 teaspoons salt
1 1/2 teaspoons pepper
4 cups cheddar cheese
1/2 gallon skim milk

Directions

Heat oven to 350 degrees.
Put butter, salt, and pepper in 13x9 pan. Place in oven to melt butter.
When butter is melted, add uncooked macaroni. Toss to coat with butter.
Cover buttered, uncooked macaroni with all of the cheese.
Place pan on a cookie sheet and place on rack in middle of oven.
Pour milk over noodles/cheese.

Bake at 350 for 1 hour to 1 hour and 15 minutes. Cool for about 10-15 minutes until set.

Chocolate Chip Cookies in a Jar

Makes about 48

1 teaspoon salt
1 teaspoon baking soda
2 cups all-purpose flour
1 cup brown sugar
1/2 cup granulated sugar
1-1/2 cups semi-sweet chocolate chips

Mix the salt and baking soda in with the flour, then layer the ingredients a quart-size jar in the order listed, with the chocolate chips on top. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band.

Enclose a card with the following mixing and baking directions: 

Chocolate Chip Cookies

Note: Store this jar in a cool, dark place for up to 3 months before using.

contents of this jar
1 cup unsalted butter or margarine
1 large egg
1 teaspoon vanilla

Preheat oven to 375 degrees F (190 degrees C). Sift dry ingredients through a colander to separate the chocolate chips from other ingredients. Beat butter in a medium bowl until creamy. Beat sifted ingredients into butter until blended. In a small bowl, beat egg with vanilla. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips. Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake 8 minutes or until lightly browned. 

Makes 4 dozen.

Indian Corn Casserole

3 eggs, well beaten
1/4 c. flour
2 tbsp. sugar
2 c. (1/2 lb.) shredded sharp process cheese
2 (1 lb.) cans whole kernel corn, drained (4 c.)
10 slices (about 1/2 lb.) bacon, cooked and crumbled

Combine eggs, flour and sugar and beat well. Add shredded cheese and corn. Stir in about 3/4 of the bacon. Place mixture in ungreased 10x6x1 1/2 baking dish. Sprinkle remaining bacon on top. Bake in 350 degree oven for 30 minutes or until knife inserted in center comes out clean. Serves 8.

Banana Crumb Muffins

INGREDIENTS:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Scalloped Potatoes and Cheese

You Will Need:

* 6 potatoes, sliced
* 1 onion, chopped
* 2 tsp. salt
* pepper
* 3 tblsp. butter
* 2 tblsp. flour
* 2 cups hot milk
* 1 cup grated cheese

How To Make It:

Melt butter in double boiler or sauce pan. Add flour, seasoning and stir smooth. Slowly add the hot milk stirring constantly. When it thickens melt the grated cheese in the sauce. Into a buttered baking dish or casserole put layers of the sliced potatoes, onions and cheese sauce, repeating until all ingredients are used. Bake in a moderate oven (350-f) for 1 hour.

Country Fried Squash

INGREDIENTS:

6 pounds butternut squash - peeled,
seeded and sliced
1 egg, beaten
1/2 cup milk
1/2 cup all-purpose flour
1/2 cup cornmeal
1 pinch salt
1 pinch ground black pepper
1 pinch garlic salt
1 cup oil for frying

DIRECTIONS:

1. Combine egg and milk together in a small bowl, mix well.
2. In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
3. Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.

Fried Corn with Bacon

6 ears corn, husked and cleaned
 6 slices bacon
 1/2 large green bell pepper, chopped


Directions

Slice corn off of cob and scrape cob to release the milk. Set aside.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
Crumble and set aside.
Retain 2 tablespoons of the bacon grease in the pan and fry pepper until just softened. Add the corn and cook until tender. Stir in the crumbled bacon and cook 1 minute more.

Corn and Bacon Saute

1/2 of a medium onion, chopped
6 slices bacon, diced
1 tsp. olive oil
16-oz. frozen corn
Seasonings: kosher salt, coarse black pepper, dried thyme
4-5 green onions, sliced

In a large skillet, saute the onion and bacon in the olive oil on medium-low until bacon starts to get crisp, about 10 minutes. After the bacon is crisp, remove the bacon-onion mixtue with a slotted spoon and set aside. Add the corn and seasonings to the skillet and cook on medium-high heat until the corn is heated through and any moisture is cooked out. Return the bacon-onion mixture back to the skillet and stir it all together. Remove from heat. Add the green onions.

Creamy Ham and Potato Casserole

3 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag)
1 1/2 cups Green Giant® frozen cut green beans
1 1/2 cups finely chopped cooked ham
3/4 cup milk
1/2 cup shredded American cheese (2 oz)
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 30% less sodium

Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In large bowl, mix all ingredients; spoon into baking dish.
Bake about 1 hour or until bubbly and hot. Let stand 5 minutes before serving.

Makes 4 servings (1 1/4 cups each)

Cheese and Rosemary Mashed Potato Casserole

10 medium potatoes, peeled and cut into 1- to 1 1/2-inch pieces (8 cups)
3/4 cup milk
1/2 cup sour cream
2 tablespoons margarine or butter, softened
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
1 cup shredded Havarti cheese (4 ounces)
1/2 cup shredded sharp Cheddar cheese (2 ounces)
1 tablespoon chopped fresh parsley

Heat oven to 350ºF. Grease 1 1/2-quart casserole. Place potatoes in 4-quart Dutch oven; add enough water (salted if desired) to cover. Cover and heat to boiling; reduce heat. Simmer about 10 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.

In large bowl, mash potatoes until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
Add sour cream, margarine, rosemary and salt. Beat vigorously until potatoes are light and fluffy. Stir in Havarti cheese. Spoon into casserole. Sprinkle with Cheddar cheese.
Bake uncovered 30 to 35 minutes or until hot. Sprinkle with parsley.

Makes 12 servings

Orange-Glazed Sweet Potatoes

Ingredients

6 medium-size sweet potatoes (about 4 lb.)
1/4 cup firmly packed dark brown sugar
1/2 teaspoon orange zest
1 cup fresh orange juice
2 tablespoons butter, melted
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon

Preparation

1. Preheat oven to 325°. Peel potatoes, and cut into 1-inch-thick slices; arrange in a single layer in 2 lightly greased 13- x 9-inch baking dishes.

2. Stir together brown sugar and next 5 ingredients; pour over potatoes. Cover with aluminum foil.

3. Bake at 325° for 45 minutes or until fork-tender. Uncover and bake 5 more minutes or until glaze becomes syrupy.

Make Ahead: Cover and chill cooked potatoes up to 1 day. To reheat, let stand at room temperature 1 hour. Bake, covered with foil, at 350° for 20 minutes.

Green Beans with Bacon

Ingredients

2 1/2 pounds green beans, trimmed
3 bacon slices
1/2 cup chopped shallots
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Cook green beans in boiling water for 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add shallots to drippings in pan; sauté 4 minutes or until tender.
Add beans, juice, salt, and pepper to pan; toss to combine.
Cook 5 minutes or until thoroughly heated, stirring often. Remove from heat. Sprinkle bacon over bean mixture; toss.

Easy Cranberry Sauce

Directions

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl.

Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.

Increase the heat to medium and cook until the cranberries burst, about 12 minutes. 
Reduce the heat to low and stir in the reserved cranberries. 
Add sugar, salt and pepper to taste and cool to room temperature before serving.

Easy Pumpkin Pie

1 env. Dream Whip
1 c. canned pumpkin
2/3 c. milk
1 pkg. vanilla instant pudding
1/4 to 1/2 tsp. nutmeg
1/4 to 1/2 tsp. ginger
1/4 to 1/2 tsp. cinnamon
1 baked pie shell
You can use 3/4 tsp. pumpkin pie spice instead of nutmeg, ginger and cinnamon. Prepare Dream Whip as directed on envelope. Set aside 1 cup for garnish. To remaining 1 cup Dream Whip, add pumpkin, milk, pudding and spices. Mix slowly with beater, just until blended, 1 minute. Pour into pie shell. Chill at least two hours. Garnish with topping.

Spooky Eyeball Tacos

1 lb.  ground beef
1 pkg.  (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
12  TACO BELL® HOME ORIGINALS® Taco Shells
3/4 cup  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
3/4 cup  BREAKSTONE'S or KNUDSEN Sour Cream
1 can  (2-1/4 oz.) sliced black olives, drained


HEAT oven to 350°F.

MIX meat and seasoning mix; shape into 36 (1-inch) balls. Place in 15x10x1-inch pan.

BAKE 15 to 20 min. or until done (160ºF).

FILL each taco shell with 1 meatball; drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to resemble eyeballs.

Seven Deadly Sins

1/2 oz. vodka
1/2 oz. gin
1/2 oz. tequila
1/2 oz. light rum
1/2 oz. dark rum
1/2 oz. dry vermouth
1/2 oz. sweet vermouth
2 tbsp. grenadine
1 tsp. lemon or lime juice
Cola
Collins glass, pour over ice, fill with cola, stir. Add 7 cherries.

Happy Halloween!

Graveyard Cupcakes

Ingredients
Cupcakes:

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 cup grape jelly
1 cup granulated sugar
4 large eggs, at room temperature
12 ounces (3 sticks) unsalted butter, melted
2 tablespoons pure vanilla extract
2/3 cup milk
Frosting:
10 ounces (2 1/2 sticks) unsalted butter, at room temperature
1/4 teaspoon kosher salt
3 1/2 cups confectioners' sugar, spooned and leveled
3 tablespoons milk
10 chocolate sandwich cookies, coarsely crushed

Decorations:
15 large white marshmallows
1/4 cup finely crushed chocolate sandwich cookies (about 3 cookies)
1 tablespoon black or dark green decorating sugar
One 6.4-ounce tube black decorating icing, with tips
5 oval-shaped vanilla and chocolate sandwich cookies
One 7-ounce tube marzipan
3 round lollipops, wrapped
1/4 cup orange decorating sugar
One 6.4-ounce tube green decorating icing, with tips
Seven 8-inch pieces black licorice

Directions
For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper cupcake liners.

Whisk together the flour, baking powder and salt in a medium bowl. Warm the grape jelly in the microwave until loosened, 20 to 30 seconds, and whisk until smooth. Set aside.

Beat together the sugar and eggs in another medium bowl with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.

While mixing slowly, add half the dry ingredients and then all of the milk. Follow with the rest of the dry ingredients, taking care not to over mix the batter.

Remove 2 cups of the batter and stir in the grape jelly. Evenly fill the liners about two-thirds full, alternating with yellow and grape batter.

Bake until a tester inserted in the center of the cupcakes comes out clean and the tops spring back lightly to the touch, 20 to 22 minutes. Place the pan on a rack to cool for 10 minutes, and then remove the cupcakes to the rack to cool completely, about 1 hour.

For the frosting: Beat the butter and salt in a large bowl until fluffy and combined. Gradually beat in the confectioners' sugar until smooth and fluffy. Beat in the milk one tablespoon at a time until the frosting has a nice spreadable consistency. Add the crushed cookies and continue to beat until any large chunks are crushed to smaller bits and the frosting has a speckled, greyish look.

For the decorations: Arrange the cupcakes in 4 rows on a large serving plate or cutting board. Fit a marshmallow between each cupcake, 5 marshmallows per row, to fill in the gaps between the cupcakes. Spread the frosting over the whole rectangle so it looks like one cake. Sprinkle with the cookie crumbs and black decorating sugar.

To make the tombstones: Use the black decorating icing and a small round tip to write "RIP" or other one-word epitaphs on the top half of the oval sandwich cookies and stick into the cupcakes randomly around the graveyard.

To make the ghosts: Remove two-thirds of the tube of marzipan and place between 2 sheets of wax paper or parchment. Roll about 1/8-inch thick and cut into 3 rounds using a 4-inch biscuit cutter. You may need to gather and reroll the scraps for all 3 rounds. Drape over the wrapped lollipops and stick into the cupcakes around the tombstone. Using the black decorating icing and the same round tip, dot eyes and a mouth on the ghosts.

To make the pumpkins and leaves: Divide the remaining marzipan into 4 small pieces and roll each into a ball. Roll in the orange sugar until coated and place around the graveyard. Use the black icing to pipe a small stem. Fit the tube of green decorating icing with a leaf or ribbon tip to dot bits of green grass poking through the dirt around the graveyard and pumpkins.

To make a border: Use 6 pieces of the licorice, trimming to fit, to make a border around the cake, leaving the middle of the front side open. Bend the seventh piece into an upside down "U" and stick into 2 cupcakes in the front to make an arched gateway.

Cook's Note: If your decorating icing does not come with tips, you can squeeze some icing into a small plastic bag or piping bag fitted with a small round metal tip or a small metal leaf or ribbon tip.

Sugar Free Gummy Worms

3 envelopes unflavored gelatin
2 packages sugar-free jello, any flavors
1 cup boiling water
1 package Kool-Aid, any flavor

Directions:

Combine all ingredients until dissolved.

Pour into an 8x8 pan, lightly sprayed.

Refrigerate until firm.

Cut into"worm-like" strips.

Smashing Pumpkin Shot

1/3-1/2 ounce Kahlua
1/3 ounce Baileys Irish Cream
1/3 ounce goldschlager
cinnamon (optional)
Directions:


Add Bailey's, Goldschlager and Kahlua to an ice filled shaker and shake.

Pour into shot glasses.

You can ignite the shot by adding 151 to the top and sprinkle cinnamon on the flame to "cook" and for dramatic effect.
Blow out and serve.

Halloween is fun for adults too!

Owl's Eyes

1 (11 ounce) package Hershey's Hugs chocolates
1 (16 ounce) package M&M's plain chocolate candy
1 (16 ounce) bag pretzel rings

Directions:

Preheat oven to 200 degrees farenheit.

Unwrap Hugs and place them on a cookie sheet.

Line it with waxed or parchment paper for best results.

Place a pretzel around the hug.

Don't worry if it doesn't drop to the base of the hug.

Bake for approximately three and a half minutes.

Immediately place an M&M in the center of the Hug and press down slightly to flatten.

Cool.

Place them in refrigerator to speed the set up process.

Witches Brew

1 (10 ounce) package frozen raspberries, thawed
 2 1/2 cups cranberry juice
 2 envelopes unflavored gelatin
 2 liters ginger ale
 2 liters sparkling apple cider (non-alcoholic)
 6 gummi snakes candy



Directions

To make the frozen hand: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. 

Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.

Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.

To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

Toasted Pumpkin Seeds

2 cups raw whole pumpkin seeds

1 tablespoon salt

2 tablespoons vegetable oil

Directions

Preheat oven to 325 degrees F (165 degrees C).

Spread the pumpkin seeds on a medium baking sheet.
Drizzle with oil. Sprinkle with salt.
Bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.

Old-fashioned Baked Beans

2 cups dry navy beans
¼ cup ham or bacon flavored TVPs or canned ham
½ cup dehydrated chopped onions
8 Tbsp. molasses
4 Tbsp. honey
1 Tbsp. dry mustard
3 Tbsp. vinegar
½ cup tomato sauce
¼ cup ketchup 

Sort beans, soak overnight in water enough to cover. In the morning, drain beans, discarding water. Place beans in 6-quart or larger heavy pot with 12 cups water and simmer, covered for just long enough to get beans tender (older beans require longer cooking).

 Drain and discard water. In a 3-quart or larger casserole, mix beans with other ingredients and bake at 350 degrees for 1½ to 2 hours, adding water if necessary to keep beans from drying out. Serve hot with fresh whole wheat bread for a comforting, hearty meal.

Baked Sweet Potato Fries

2 medium sweet potatoes, scrubbed, dried
1 tbsp. olive oil
1/4 tsp salt
1/2 tsp paprika
Preheat oven to 425°F.

Slice potatoes lengthwise. Toss potatoes with oil, salt, and paprika. Spray a cooking sheet with cooking spray. Spread potatoes on cooking sheet.

Bake 15 minutes. Turn slices over, bake another 10 minutes.

CANDY APPLES

6 apples
6 wooden or bamboo skewers
1 1/2 cups granulated sugar
1/8 tsp. cream of tartar
1/3 cup water
1/2 tsp. fresh lemon juice
6 whole cloves
1 tsp. red food coloring
cinnamon red hots candies, crushed (optional)
flaked coconut or chopped nuts
Spray a cookie sheet with non-stick spray, brush with vegetable oil or line with a silicone sheets.
Remove stems from apples. Insert a skewer into each apple through the stem end.

In a heavy saucepan over medium heat, dissolve the sugar with the water and cream of tartar. Add lemon juice, cloves and crushed cinnamon red hots (if using).

Add red food coloring. Boil the mixture, without stirring, until the temperature reaches 310°F on a candy thermometer or until the sugar mixture reaches the hard crack stage.

Remove saucepan from heat. Dip apples into the syrup, turning to coat. If a coconut or nut coating is wanted, roll the apples in the coating while still warm.

Leave the apples on the cookie sheet to cool.

Dutch Oven Chicken & Dumplings

Ingredients

1 LB Boneless Chicken Tenders  
1/2 Bag Carrots  
1 Large Onion  
6 Stalks of Celery  
6 Medium Sized Potatoes  
1 TSP oil  
2 Cans Cream of Chicken Soup  
1 Can Biscuits or Mix up 2 cups of Bisquik Mix

Equipment

Dutch Oven  
Spoon for Stirring & Serving  
Knife  

Instructions

Cut up Chicken, Carrots, Onions, Celery.  
Place Dutch oven on coals, add oil then Chicken. Cook until slightly browned.
Add Onion, Celery, Carrots and Potatoes and cup of water.
Cover and simmer 15 minutes.
Add 2 cans of Cream of Chicken Soup and water to the consistancy of gravy. 
Cover and simmer an additional 15 minutes or until vegetables are tender.
Add biscuits to top of mixture, cook covered 20 - 25 minutes. Bisquik dropped by spoonfuls can be used in place of biscuits.

Sour Dough Hot Cakes

Serving Size: 1

Ingredients:
STARTER: Old time recipe. 
1/4 package granular dry yeast 
1/4 cup luke warm water 
Flour 


Cooking Directions:

Dissolve yeast in luke warm water. Put dissolved yeast into a bowl and 
add enough flour (3/4 to 1 Cup unsifted) to make a running batter. 

Place in small crock or in large jar. Do not cover tightly. Just cover 
jar with a cloth or place a saucer over the top of the jar. 

Put in a warm place to sour. 

Each day for 5 days, add 1/2 cup luke warm water and enough flour to keep 
the batter at the same consistency. You will then have a sour dough 
starter. 


For really good flavor, dough should be properly soured before using. 

Every time you use some of the starter again add water and flour. 

If you use only occasionally, you may store it in the refrigerator and 
feed it every week with flour and water. 

Never put any of the mixed batter into the starter. Keep it perfectly 
free from fat, egg or other leavening material. 

FOR HOT CAKES: 3 Well beaten eggs 1 Cup milk 2 Cups sour dough mix 1 3/4 
Cups sifted flour 1 Tsp. soda 2 Tsp. baking powder 1/4 Cup sugar 

Combine all ingredients. 

Bake on a greased griddle. 

These can be made on an ungreased griddle but in that case 1/4 Cup of 
melted fat must be added. 

To make thinner cake add more milk. 

Bake at 370 degrees. 

Microwave Peanut Brittle

Ingredients

1 cup white sugar
1/2 cup light corn syrup
1 cup salted peanuts
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Directions

Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. 
Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.
Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and serve.

Banana Chips

Ingredients

2 ripe bananas (no bruises!)

Equipment
knife
cookie sheet
nonstick cooking spray
fork
plastic bag or covered container

Instructions

Slice the bananas into thin rounds. Spray the cookie sheet with the cooking spray. Spread the banana slices in a single layer over the cookie sheet.

Cook slices in a 150 degree oven for 2 hours with the oven door opean about 1 inch. Turn the slices over with the fork & bake for about 2 more hours. 

You wiil know theor done when they are hard and you can't bend them. Store the banana chips in a plastic bag or covered container.

Creamy Garlic Dressing

Ingredients

1 cup mayonnaise
1 teaspoon dry mustard
1 teaspoon sugar
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon coarsely ground black pepper
1 teaspoon garlic powder
1 egg yolk
salt

Directions

In a small mixing bowl, whisk together mayonnaise, mustard, sugar, lemon juice, vinegar, pepper, garlic powder and egg yolk, then season to taste with salt. Whisk until well-blended and creamy. Chill dressing in refrigerator until ready to use.

Red Potato Salad

For the salad

1 tsp. fresh lemon juice 
1 tsp. salt 
2-1/2 pounds of Red-skinned potatoes (leave skins on) 
3 extra -large eggs 
1/2 cup finely chopped green onions 
1/3 cup chopped fresh parsley 
1/4 cup shredded carrots 
1 Tbsp. chopped fresh dill

For the dressing
3/4 cup Hellmann's real mayonnaise 
1/3 cup sour cream 
2 Tbsp. Dijon mustard 
1 tsp. salt 
1 tsp. sugar 
1/2 tsp. garlic powder 
1/2 tsp. ground white pepper

Fill a large saucepan half-full with water and add lemon juice and salt. Slice the potatoes 1/4 inch thick, drop them into the water, and bring to a boil high heat. Reduce the heat to medium and simmer the potatoes until they are tender. 

Transfer potatoes over cold water. Drain well and peel. Place them in a large bowl. 

Place eggs in a small saucepan. Cover with cold water bring to a full boil. Reduce to low heat and simmer until eggs are hard cooked. Rinse in cold water and peel them. 

Chop eggs and add potatoes. Add green onion, parsley, carrots and dill. Toss until ingredients are mixed well. 

To make DRESSING: Mix all of ingredients together in a small bowl. Spoon dressing over potatoes mixture, and stir until all ingredients are well coated 

Cover with plastic wrap and chill.

Buttermilk Fried Chicken

1 broiler chicken, cut up

1 qt. buttermilk

2 cups self-rising flour

1-1/2 tsp salt

1 tsp freshly ground black pepper

1/2 cup bacon drippings

3/4 cup lard

Place chicken pieces in large bowl. Pour in the buttermilk and place in refrigerator for 2 to 3 hours.

Combine flour, 1-1/2 teaspoons salt, and pepper in a shallow dish. Drain chicken and rub in the flour mixture. Shake off excess flour.

Heat the bacon drippings and lard in a black iron skillet over medium-high heat until a small bit of flour pops when dropped into the fat. Add chicken a few pieces at a time, skin side down. Cover and cook the chicken for 15 to 20 minutes. Remove cover and turn chicken over. Cook for another 15 to 20 minutes until chicken is a light golden brown color.

Easy Chicken Pot Pie

Ingredients


3 tablespoons butter, melted
1 (16 ounce) package frozen mixed vegetables
1 (5 ounce) can chicken chunks, drained
2 (10.75 ounce) cans condensed cream of chicken soup
1/2 cup milk or (powdered milk)
salt and pepper to taste
1 (10 ounce) can refrigerated layered biscuits


Directions


Preheat oven to 425 degrees F (220 degrees C). Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.
In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.
Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.
Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.

Buttery Soft Pretzels

4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil

1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping
Directions


In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
Bake in preheated oven for 8 minutes, until browned.

Cornmeal Pancakes

Serving Size: 1


Ingredients:
1 1/2 cups Bisquick baking mix
1 1/2 cups milk
1/2 cup yellow cornmeal
1 Egg




Cooking Directions:


Beat all ingredients with hand beater until smooth.


For each pancake, pour generous 1/2 cup batter onto hot griddle. (Grease
griddle if necessary.)


Cook until pancakes are dry around edges.


Turn; cook other side until golden brown.

57 Chevy

Ingredients:

1/2 oz Vodka

1 1/2 oz Southern Comfort

1/2 oz Grand Marnier

Fill with Pineapple juice

Mixing instructions:

Shake and serve.

Baked Cheddar Toast

Serving Size: 6


Ingredients:
1 cup heavy cream 
1 cup cheddar cheese -- shredded 
1/2 teaspoon nutmeg 
1/4 teaspoon white pepper 
4 large eggs -- well beaten 
12 slices bread 




Cooking Directions:


In the top of a double boiler, combine the cream, cheddar, white pepper, 
and nutmeg. Stir over hot water until the cheese melts and the mixture is 
well blended. Remove from the heat and cool to lukewarm. Generously 
butter a large baking sheet and set aside. Cut the bread slices diagonally 
and dip each triangle into the cheddar mixture. Place 1/2-inch apart on 
the baking sheet and bake until browned and bubbly, about 15 minutes. 
Serve hot. 

Marinated Macaroni Salad

1 (8 oz.) pkg. elbow macaroni, uncooked
3/4 c. plain or zesty Italian salad dressing
3/4 c. green peppers, chopped
1/2 c. pasteurized process American cheese, diced
1 8 oz carton sour cream
1 c. celery, chopped
3/4 c. carrots, shredded
1/4 c. onion, chopped
Bacon bits for garnish on top (Optional)
1/4 cup mayonnaise


Cook macaroni according to directions on package, drain. Rinse with cold water, drain.


Combine macaroni and salad dressing, cover and chill overnight.


Add vegetables and cheese. Mix well.


Add sour cream and mayonnaise, stir gently.


Sprinkle with bacon bits.


Makes 6 to 8 servings.

Quick Potato Salad

2 lbs. small red potatoes, cooked
1/2 cup sliced green onions
1 cup prepared Hidden Valley ranch dressing
Paprika or black pepper
Chives
Crumbled bacon


DIRECTIONS


Cut slightly cooled potatoes into 1 inch cubes (or quarters). In a large bowl, combine potatoes onions, and salad dressing; toss gently. Dust with paprika. Garnish with chives. Serve warm or at room temperature.

Green Bean Casserole

1 can cream of mushroom soup, 10 3/4 ounce


4 cups cooked green beans


1/8 teaspoon pepper


3/4 cup milk


1 1/3 cups fried onions


Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions.


Bake for about 25 minutes at 350° F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.


Serves 6.

Microwave Corn on the Cob

Ingredients

1 ear corn, husked and cleaned

Directions

Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 5 minutes. Carefully remove paper towel, and enjoy!

3 Minute Pizza

Ingredients:


1 pkg. pita bread
1 can spaghetti sauce
1 cup grated mozzerella cheese
1 pkg. sliced pepperoni
Any other toppings as desired



How to Prepare:


Cut pita in half and spoon spaghetti sauce into pocket spreading evenly. Add mozzerella and pepperoni and any other "toppings" you wish.

Wrap in heavy duty foil and place in coals. Cook for 1 1/2 minutes on each side. (You just want it to get warm and to melt the cheese. For really hot coals this is plenty of time.)

Four Cheese Chicken Alfredo

1 pkg. (10 oz.)  Four Cheese Alfredo Sauce 
1-1/4 cups milk 
1 pkg. (9 oz.) Fettuccine 
2 Tbsp. Grated Parmesan Cheese 
1 tsp. parsley flakes 
1/4 tsp. garlic powder 
5 small boneless skinless chicken breast halves (about 1-1/4 lb.) 
1 cup Shredded Mozzarella Cheese 


HEAT oven to 400°F. Mix Alfredo sauce and milk in medium saucepan; bring just to a boil on medium-high heat, stirring occasionally. Meanwhile, mix Parmesan cheese, parsley and garlic in small bowl. 


SPRAY 13x9-inch baking dish with no stick cooking spray. Separate fettuccine noodles; place in prepared dish. Pour Alfredo sauce mixture over noodles; press noodles into sauce to completely coat noodles with sauce. Top with chicken; sprinkle with Parmesan cheese mixture and the mozzarella cheese. 


BAKE 30 minutes or until chicken is cooked through. Let stand 5 minutes before serving. 


Optional: Add 1 pkg. (10 oz.) frozen peas or chopped broccoli, thawed, with the noodles. 


Makes: 4-6 servings

Buttermilk Drop Biscuits

Serving Size: 15


Ingredients:
3 cups flour 
1 teaspoon salt 
1 tablespoon sugar 
4 teaspoons baking powder 
1 teaspoon baking soda 
4 tablespoons butter 
2 eggs -- lightly beaten 
1 1/4 cups buttermilk 
1 spray shortening and corn 
meal for coating pan 




Cooking Directions:


Preheat oven to 425~. In a food processor or a large bowl,mix the flour 
with the salt,sugar,baking powder and baking soda.
Cut the butter into the dry ingredients until the mixture is textured like cornmeal.. 
Separately mix the eggs with the buttermilk,
and stir all but 2 tbs. of this liquid into the dry mixture.


Mix just enough to make a uniformly moistened dough..


Drop spoonfuls of the dough onto a greased and cornmeal on a
coated cookie sheet about an inch apart.
Brush tops with reserved egg and buttermilk mixture. 
Bake in the preheated oven until puffed and brown,about 12 minutes. 


Cool for a few minutes before serving. 


Yields about 15 biscuits.. 

Poor Man's Pecan Pie

1 C mashed pinto beans (cooked, unseasoned and well done) 

2 C sugar

4 eggs

1/4 lb butter

2 tbs molasses or dark corn syrup

2 tsp vanilla

1/2 tsp salt

 

Cream sugar and butter. Add well beaten eggs, molasses, and salt. Beat in well-mashed beans (that have been cooked, unseasoned and well done.) Pour into an unbaked pie shell. Pecans may be sprinkled on top before baking. Bake at 350 F until firm. It's easy and delicious!

Homemade Blue Cheese Dressing

Yields: 1 1/2 quarts


1 Quart (4 cups) of mayonnaise
1 cup of buttermilk
1 cup of small-curd cottage cheese
1 Teaspoon of worcestershire sauce
1 Teaspoon of garlic salt
1 Teaspoon of salt
4 ounces of Roquefort or blue cheese (crumbled)


Combine all of the ingredients in a medium bowl except crumbled cheese. Mix with electric mixer. Stir in crumbled cheese with a fork. Refrigerate.

Homemade Italian Vinaigrette Dressing

Yields: 1 quart


1/2  cup of red wine vinegar
1 1/2 cups of olive oil or vegetable oil (or a combination)
2 large cloves of garlic (crushed)
3/4 Teaspoon of salt
1/4 to 1/2 teaspoon of black pepper
1 Tablespoon of minced parsley
1 Teaspoon of dry mustard
1/2 Teaspoon of dried basil or oregano


Combine all of the ingredients in a large jar with a tight-fitting lid. Shake well. Refrigerate.

Applebee's Asian Chicken Salad Dressing

Ingredients


4 cups water
1 cup granulated sugar
1/3 cup dry pectin
2 white vinegar
2 tsp. salt
1 tsp. soy sauce
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. paprika


Instructions


-Bring all ingredients to a rolling boil over medium heat, stirring constantly.
-Remove from heat, cool, cover, and refrigerate up to 6 weeks.
NOTES : Serve this fat-free dressing over a salad of romaine and iceberg lettuce, red and green cabbage, and shredded carrot. Garnish with minced green onions and chow mein noodles. Top with chicken breasts marinated in teriyaki sauce, grilled, and sliced.

Macaroni and Chicken Casserole

1 1/4 cups uncooked elbow macaroni 
2 tablespoons butter 
1/4 cup finely chopped onion 
4 ounces mushrooms, sliced 
2 tablespoons chopped green bell pepper (about half of a small bell pepper) 
2 tablespoons chopped pimiento-stuffed olives 
4 ounces (1 cup) shredded sharp Cheddar cheese 
1 cup sour cream 
1 teaspoon seasoned salt 
1 teaspoon pepper 
1 1/2 cups diced cooked chicken 
1/4 cup milk 
1/2 cup soft bread crumbs, tossed with a few teaspoons melted butter - for topping chicken casserole


Cook and drain macaroni, following package directions; place in a large mixing bowl.


In a large skillet, melt butter over medium low heat. Add chopped onion, mushrooms, and chopped green bell pepper. Cook, stirring frequently, for 3 to 4 minutes, or until onion is softened and mushrooms are browned.


Add skillet mixture to macaroni with chopped olives, shredded cheese, sour cream, salt and pepper, chicken, and milk.


Transfer chicken and macaroni mixture to a shallow 1 1/2-quart baking dish. Sprinkle buttered bread crumbs over the top of macaroni and chicken casserole.


Bake at 350° for 25 to 35 minutes, or until chicken casserole is bubbly and breadcrumbs are lightly browned.


Serves 6.

Quick Soft Breadsticks

1 (8 ounce) can refrigerated buttermilk biscuits
Garlic salt
Parmesan cheese


Directions:


Heat oven to 400F degrees.
Grease cookie sheet.
Cut each biscuit in half.
Roll into pencil shape, about 6 inch long.
Place on sheet and sprinkle with garlic salt.


Bake for 12 to 15 minutes until golden brown. 
After taking out of oven.. sprinkle Parmesan cheese.


Super easy and tastes great!

Ice Cream In A Bag

Ingredients


Small zip-lock bag 
1/4 tsp. vanilla 
1 tbsp. sugar 
1/2 c. milk  (1/4 milk - 1/4 half&half)


large . zip-lock bag:
3 tbsp. ice cream salt
Ice
Put small bag into large bag, and shake (rocking works better) until thick. 
Be sure to wipe salt water from top of small bag before opening, so it won't mix with ice cream.


Equipment
For each- 1 pint size ziplock freezer bag 
1 gallon size zip-lock freezer bag 
vanilla 
sugar
milk or half & half
ice cream salt and ice.