Peanut Butter Fudge

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter
2 (6 ounce) packages white chocolate squares or white baking bars, chopped
3/4 cup chopped peanuts
1 teaspoon vanilla extract

Directions
In heavy saucepan, heat sweetened condensed milk and peanut butter over medium heat until just bubbly, stirring constantly. Remove from heat. Stir in white chocolate until smooth. Immediately stir in peanuts and vanilla.

Spread evenly into wax paper lined 8-or 9-inch square pan. Cool. Cover and chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper. Sprinkle with additional chopped peanuts if desired. Cut into squares. Store leftovers covered in refrigerator.

Eagle Brand Fudge

1 (15 oz.) can Eagle Brand milk

2 1/4 c. semi sweet chocolate chips

1/8 tsp. salt

1 tsp. vanilla

1 c. chopped nuts

Melt milk and chocolate in microwave- heat 1 min. on high, stir and heat at 15 second increments, stiring each time until melted. Add nuts, salt and vanilla and pour in buttered pan. Chill 3 hours, then cut in squares.

Variation: Rocky Road Fudge- add 1/2 cup each nuts, raisins and mini-marshmallows

Ernestine's Macaroni and Cheese

Ernestine Dubose makes, hands down, the best macaroni and eheese I've ever tasted. I was thrilled when she agreed to share her recipe. Thanks, Tini!

1. box (16 oz.) elbow macaroni, cooked and drained
2 12-oz. cans Carnation evaporated milk
3 cups grated sharp cheddar cheese
3 cups grated mild cheddar cheese
1 egg, beaten
1 stick butter or margarine, melted (Tini uses Blue Bonnet)

Mix all ingredients together, pour into large casserole dish. Top with more shredded cheese and bake 20-25 minutes at 350 degreese until lightly browned.

Carrot Cake Mini-Muffins

Carrot Cake Mini-Muffins

1 box carrot cake mix
1 cup water
2 eggs
1/2 cup applesauce
1/2 cup raisins
1/2 cup chopped walnuts

Preheat oven to 400.

Combine cake mix, water, eggs and applesauce. Stir in walnuts and raisins. Spoon into mini muffin tins and bake 11-13 minutes until lightly browned. Makes about 40 muffins.

Grits Casserole

6 c. water
1 1/2 c. grits
2 c. grated cheddar cheese
4 eggs, beaten
1 tsp. salt
1/2 tsp. pepper
1 medium onion, chopped
2 c. chopped cooked ham, turkey ham or kielbasa (or just add more veggies)

Bring water to boil, add grits. Lower heat, stir in cheese, eggs, etc. Pour into a 3 quart greased casserole. Bake 1-1 1/2 hours (yes, really) at 350 degrees. This can be made ahead, refrigerated or frozen.

Yeastless Pizza Dough

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried oregano
1/8 teaspoon black pepper
2 eggs, lightly beaten
2/3 cup milk

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a rimmed pizza pan or baking sheet.

In a large bowl, stir together flour, salt, oregano and black pepper. Mix in eggs and milk; stir well. Pour batter into prepared pan and tilt until evenly coated. Arrange toppings of choice on top of batter.

Bake in preheated oven for 10 minutes. Arrange pizza sauce and toppings of choice on top of batter and sprinkle on cheese. Bake until cheese is melted, about 10 minutes.

Apple Raisin French Toast Strata

This is a simple but elegant way to make breakfast fast. Assemble it the night before and bake while you're in the shower.


INGREDIENTS
1 (1 pound) loaf cinnamon raisin bread, cubed
1 (8 ounce) package cream cheese, diced
1 cup diced peeled apples
8 eggs
2 1/2 cups half-and-half cream (I use soy milk and it works just fine)
6 tablespoons butter, melted
1/4 cup maple syrup

DIRECTIONS
Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
Preheat oven to 325 degrees F (165 degrees C).
Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.

Easy Layered Vegetable Bake

1 pkg. STOVE TOP Stuffing Mix for Chicken

5 eggs, divided

1-1/2 cups KRAFT Mozza-Cheddar Shredded Cheese, divided

1 medium onion, chopped

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained

3/4 cup red pepper strips

2 medium tomatoes, sliced

PREHEAT oven to 400°F. Prepare stuffing mix as directed on package. Add 1 of the eggs; mix until well blended. Press onto bottom of 9-inch square baking dish; sprinkle with 3/4 cup of the cheese. Set aside.

COOK and stir onions in medium nonstick skillet sprayed with cooking spray 5 min. or until tender. Remove from heat; stir in spinach. Spoon half of the spinach mixture over cheese layer in baking dish; top evenly with peppers. Cover with layers of the remaining 3/4 cup cheese and the remaining spinach mixture. Beat remaining 4 eggs lightly; pour over ingredients in baking dish. Top evenly with tomatoes.

BAKE 40 to 45 min. or until center is set.

Pasta Salad #1

1 lb. pasta, cooked & drained

1 cup Italian salad dressing or vinaigrette

1 tablespoon Salad Supreme seasoning

3 tomatoes, chopped

2 cucumbers, chopped

1 1/2 red onions, chopped

2 green peppers, chopped

Combine all above ingredients into a very large bowl and marinate overnight. Put a lid over your bowl. Serve cold.

Broccoli Quiche

1 (9 inch) unbaked deep dish pastry shell
1 1/2 cups chopped onion
1 1/2 cup chopped cooked broccoli
1/2 cup sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs
1/4 cup milk
1 1/2cup shredded Swiss cheese

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350 degrees. Stir together onion, broccoli and mushrooms. Layer in pie shell, alternating with cheese. End with cheese.

In a bowl, beat eggs. Add the milk, salt and pepper and mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Lime Grilled Chicken Caesar Salad

Molly, I know how much you enjoy anything Caesar so I thought this might make a good company dinner:

4 skinless, boneless chicken breast halves
1/2 cup mesquite-lime marinade
1/2 head lettuce, torn into small pieces
1 large tomato, cut into wedges
1/2 sweet onion, sliced
1 green bell pepper, seeded and thinly sliced
2 tablespoons grated Parmesan cheese
1 cup large cheese and garlic croutons
1/2 cup creamy Caesar-style salad dressing

In a shallow baking pan, arrange chicken and pour mesquite-lime marinade over all. Cover and place in the refrigerator to marinate for 1/2 hour before grilling.
Preheat a charcoal or gas grill to medium high heat.
Grill chicken breasts for approximately 15 minutes on each side, or until meat is cooked through and is no longer pink inside. Remove from heat, cool and slice into strips.
In a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. Serve immediately.

Margarita Cake

Just in time for Cinco de Mayo!

1 1/2 cups coarsely crushed pretzels
1/2 cup sugar
1/2 cup butter or margarine, melted
1 box Betty Crocker SuperMoist white cake mix
1 1/4 cups bottled nonalcoholic margarita mix
1/3 cup vegetable oil
1 tablespoon grated lime peel
3 egg whites
1 container (8 oz) frozen whipped topping, thawed
Additional grated lime peel, if desired

Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour (or spray bottom with baking spray with flour). In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.

In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.

Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store covered in refrigerator.

Easy Chicken Pot Pie

1 can Pillsbury Reduced Fat Crescent Rolls
12 1/2 oz. can cooked chicken breast, drained
2 cans 98% fat free cream of chicken soup
1/2 cup milk (skim or 2%)
1 can of peas and carrots, drained
1 teaspoon dried parsley
1/4 teaspoon black pepper
1/8 tsp. salt

Preheat oven to 375 degrees.
In a medium bowl, combine chicken, soup, milk, peas and carrots, parsley, black pepper and salt. Mix well to combine. Spray an medium rectangular baking dish with non-stick cooking spray. Place chicken mixture in baking dish. Open can of crescent rolls and unroll them on top of the chicken mixture- it should just fit. Bake for 25 minutes or top is golden brown. Serve immediately.

Olive Garden Hot Artichoke Spinach Dip

1 cup canned artichoke hearts, chopped
1/2 cup frozen chopped spinach, thawed
8 oz. cream cheese
1/2 cup grated Parmesan cheese
1/2 tsp. crushed red pepper flakes
1/4 tsp. salt
1/8 tsp. garlic powder
dash black pepper
On the side: crackers or chips

1. Boil the artichoke hearts and spinach in 1 cup water in a small saucepan until tender, about 10 minutes. Drain in a colander.

2. Heat the cream cheese for 1 minute on high in the microwave or heat in a saucepan until just hot.

3. Add the spinach and artichoke hearts to the cream cheese and stir.

4. Add the remaining ingredients and combine.

5. Serve hot with chips or crackers.

Hash Brown Casserole

2 lbs frozen hash browns
1/2 cup margarine, melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onions, peeled and chopped- Vidalias are best
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350F and spray an 11 x 14 baking dish with cooking spray.
Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Roasted Vegetables

1/2 lb. whole button mushrooms
1/2 lb. baby carrots
1 medium Vidalia onion, peeled and cut into 1/2 inch thick wedges
1 large green, red or yellow pepper, cut into 8 strips
1/3 cup reduced fat or fat free Italian dressing
1/3 cup grated Parmesan cheese

Preheat oven to 450 degrees. Line a 15x10x1 inch baking pan with foil. Spray with cooking spray and set aside.
Toss vegetables with dressing and 1/4 cup of the cheese. Spread into prepared pan.
Bake 28 to 30 minutes or until veggies are tender. Sprinkle with remaining cheese.

Million Dollar Pie

You can thank Ernestine Dubose for this recipe:

1 can Eagle Brand milk
1 tbsp. lemon juice
1 20-oz. can drained crushed pineapple
1 large container Cool Whip
1 graham cracker crust

Mix ingredients together. Pour into crust and refrigerate.

Chocolate Eclair Dessert

1 box low-fat graham crackers
2 boxes sugar-free fat-free vanilla pudding mixed with 3 cups skim milk
1 box sugar-free fat-free chocolate pudding mixed with 1-1/2 cups skim milk
12 oz. fat-free Cool Whip

In a 9x13 inch pan, layer 8 graham crackers. Mix vanilla pudding with milk and set aside for 2 minutes. Then gently fold in Cool Whip and pour 1/2 over graham crackers. Layer another layer of graham crackers. Pour rest of pudding mixture over graham crackers. Layer another layer of 8 graham crackers. Mix chocolate pudding and set aside for 2 min. Then pour over graham crackers. Put in fridge for 6 hours or overnight to allow graham crackers to soften.

Here's another suggestion:

Today, I didn't have any chocolate pudding for the top layer so I made regular frosting instead. I think I like it better. Here's the frosting recipe:

2 cups powdered sugar

1/4 cup cocoa powder

2 tbsp. milk

1/2 teaspoon vanilla

extra milk if needed

Put all ingredients into the bowl of a food processor and blend. Add more milk, a few drops at a time if the frosting is too thick.

Spread on top of graham crackers and chill.

Aunt Lilly's Lentil Spread

The first time I ever sampled this recipe, I was at your dad's Aunt Lilly's house in Sarasota. I didn't have a clue what I was spreading on Ritz crackers- I just knew I couldn't get enough of it. I was astonished when Lil gave me the recipe...I never would've guessed that lentils were the main ingredient. It's great with crackers, chips or as a sandwich filling.

1 lb. dried lentils, rinsed
1 large onion, chopped
2 tbsp. olive oil
2 eggs, hard boiled
1 cup walnuts
salt, pepper and garlic powder to taste

Cook lentils according to package directions until soft. Sautee onion in oil until transluscent. In the bowl of a large food processor, process everything except for seasonings until almost smooth. Add seasonings and chill.

Xtra Easy Cookies

1 box cake mix (any flavor)
1 stick margerine, softened
2 eggs

Most of the time I use yellow cake mix and then add a small bag of chocolate chips and maybe some pecans if I'm feeling particularly creative.

Combine all ingredients until smooth. Preheat oven to 350 degrees and drop by teaspoons onto a Pam-sprayed cookie sheet. Bake 10-12 minutes (depending on the size of the cookie)

This is a really versatile recipe. You can use chocolate cake mix and chips or spice cake mix and raisins. Go crazy.

Oven Fried Potatoes

3 good-sized Yukon gold potatoes, scrubbed but not peeled and cut into cubes
1 Vidalia onion, coarsely chopped
2 tsp. olive oil
salt and pepper to taste

Preheat oven to 400.
Cover a cookie sheet with foil and spray with Pam.
Combine potatoes, onion and oil in a bowl and stir to coat.
Spread out on cookie sheet.
Bake 40-45 minutes or until potatoes are brown.
Add salt and pepper and serve.

Variations-
They're also great if you add a little chopped fresh rosemary before you bake. If you need rosemary, just drop me a line and I'll leave some for you at the shop...there's a huge patch of it in our backyard.

You can also make this with sweet potatoes- just watch closely during the last 10 minutes of baking time. They go from nicely browned to charred in a flash!

Cheryl's Chocolate Chip Cheesecake Bars

1 tube chocolate chip cookie dough
1 package cream cheese
1/3 cup sugar
1 egg
1/2 tsp vanilla

Preheat oven to 350. Press half of the cookie dough into the bottom of a 7 1/2" x 11" baking dish. Combine last four ingredients and mix until fluffy (I use a food processor). Spread over cookie dough. Crumble the rest of the dough evenly over the top. Bake for 40 minutes. Cool slightly then cut in squares and serve.

Lentil Stew

1-1/2 cups lentils
1-1/2 quarts of tap water (6 cups)
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
15 oz can tomatoes
1 large onion, chopped
1 tablespoon minced garlic
1/2 teaspoon basil (optional)

Get out a large stew pot. Put the lentils in it, and add the water. You can wash the lentils first in a colander if you like, they do sometimes have a little dirt in them, so rinsing them is a good idea. Then put the clean lentils in your big pot (4-quart size) and add the tap water. Bring the lentils to a boil and simmer them on the back of the stove for about an hour. They should be nice and soft, if they aren't then cook them a little longer, until they taste soft enough to you. Now get out an iron skillet or another type of frying pan. Heat the olive oil in the skillet over medium high heat. Add the onion and garlic. Quickly saute the onions and garlic until they become tender and translucent. This should only take a couple of minutes. Then add the tomatoes and basil. Bring to a slow boil, and simmer for a few minutes. Meanwhile, add the salt and pepper to the lentils. When the tomatoes and onions are hot, add them to the pot of lentils. Stir it up and serve.
This stew is very hearty. If you already love lentils, then this recipe will probably become a favorite. If you don't like them yet, then this is a good "get acquainted" recipe. They have a special flavor which puts one in the mind of getting closer to the earth. Offer hot muffins and celery sticks stuffed with peanut butter on the side.

Black Bean Soup

2 tablespoons olive oil
1 onion, chopped
2 carrots, sliced
2 stalks celery, chopped
1/2 a green pepper, chopped
1 tablespoon minced garlic
4 cups chicken broth
15 or 16 oz can black beans (1-1/2 cups cooked beans)
Goodly dash pepper

Heat the olive or other type of vegetable oil in a large saucepan. Add the onion, carrots, celery, green pepper and garlic. Saute until the vegetables become somewhat tender and very fragrant, about 5 minutes or so. Add the chicken broth and black beans. Stir the soup up and let it simmer for about 20 minutes, or until the vegetables are tender. Now, if you have the time and inclination, get out your potato masher. Mash the soup in the pan with the potato masher until it thickens slightly and the vegetables are mostly squishy. You don't have to do this step, but I like the way the texture changes after the soup is mashed. Serve the soup with a dollop of yogurt or sour cream on top if desired.

My Grandmother's Teacakes

It was such a treat to come home from school and be greeted by the aroma of my grandmother's teacakes...I can't start to describe how wonderful these smell as they're baking!

4 c. all-purpose flour, measured after sifting
2 1/2 c. sugar
1/8 tsp. soda (lg. pinch)
1 1/3 c. vegetable shortening
4 lg. eggs

1 1/2 tsp. vanilla extract

In a large bowl mix together flour, sugar and soda. Make a well in center of flour mixture and add shortening, unbeaten eggs and vanilla. Using both hands, scoop up edges of mixture and thoroughly work all ingredients together until well blended. The dough will be soft and sticky like pie pastry. Chill dough for at least 20 minutes (overnight is best). Roll out a small amount at a time, keep remaining dough chilled until ready to use. Roll out very thin, less than 1/4 inch thick, so that you will have to peel dough from the rolling pin and pat down again on a greased cookie sheet.
For a large size teacake, 2 1/2 inches in diameter, use a regular glass as a cutter; for smaller size use an orange juice glass. Bake in a preheated 350 degree oven about 15-20 minutes or until light gold or delicately browned. Cool on wire rack.

Easy Peach Cobbler

6 fresh peaches (peeled and sliced) or one large can of sliced peaches in lite syrup, undrained
1 box yellow cake mix, dry
Cinnamon--to taste
1 can of diet 7-UP or diet ginger ale

Place peaches in the bottom of a 9x13" pan that has been sprayed with Pam. Scatter the cake mix over peaches and sprinkle with cinnamon. Pour diet soda over the cake mix. Bake for 20 minutes covered at 325 degrees and then bake an additional 40 minutes uncovered.

Peanut Butter Pie

1 Graham Cracker Crust
4 oz. Light Cream Cheese
1/2 Cup Peanut Butter (I use extra crunchy)
1/3 cup of sugar or 8 packs of Equal
1/3 cup peanuts, chopped (optional)
1 8 oz. Container Light or Sugar Free Cool Whip


Mix all ingredients well and sprinkle with nuts if desired. Pour into crust and chill. Serve with additional Cool Whip.

Potato Cheese Soup

1 2-lb bag of Ore-Ida hash brown potatoes (the nugget kind, not the shreds)
1 large onion, chopped
3 cans chicken broth

Place all items in a large pot and simmer until done.

Add 10 ounces of cubed Velveeta or Velveeta Light cheese and stir until melted.
Salt and pepper to taste.

Turtle Brownies

1 package German chocolate cake mix (18.5 oz)
1 cup chopped nuts
1/3 cup + 1/2 cup evaporated milk-divided
1/2 cup melted butter

60 vanilla caramels unwrapped (one 14 oz package)- don't cut corners here-use Kraft caramels.
1 cup semisweet chocolate chips

In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes.In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 28 minutes (or less for gooier brownies). Let cool before cutting.

New Year's Day Hoppin' John

1 cup sliced celery
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon oil
4 cups water
2- 10.5 ounce cans chicken broth (or 2.5 cups)
16 ounces frozen black eyed peas
1/2 pound cooked ham, cubed (I use turkey ham)
1/4 teaspoon dry crushed red pepper
3 bay leaves
3 cups cooked long-grain rice

Saute the first three ingredients in a large Dutch oven in hot oil, bacon drippings, or butter until tender.

Add water and next five ingredients.

Bring to a boil; cover, reduce heat, and simmer 40 minutes or until peas are tender.

Remove and discard bay leaf.

Serve over rice.

Buttermilk Pralines

1 1/2 c. sugar
1/2 c. buttermilk
1/2 tsp. soda
2 tbsp. butter
1 tsp. vanilla
1 c. chopped nuts

Combine sugar, buttermilk and soda. Cook over medium heat until a drop forms hard ball in cold water. Remove from heat, add butter, vanilla and nuts. Stir until mixture begins to harden. Drop spoonfuls on foil or wax paper. Makes about twenty 2 inch pralines.

Two Ingredient Muffins

Trust me on this one...these muffins are wonderful!

2 cups self-rising flour
2 cups (1 pint) vanilla ice cream, softened

Beat until smooth, spoon into greased muffin tins 3/4 full. Bake at 425 degrees for 20 to 25 minutes.

Pistachio Mandel Bread

Another recipe from your Great Aunt Bella...

2/3 cup sugar
1/2 cup vegetable oil
2 teaspoons vanilla
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coarsely chopped pistachio nuts
1/2 cup semisweet chocolate chips
1 teaspoon shortening

Heat oven to 350°F. In large bowl, beat sugar, oil, vanilla and eggs with spoon. Stir in flour, baking powder, baking soda, salt and nuts.
Place dough on lightly floured surface. Knead 15 times until smooth. On ungreased cookie sheet, shape half of dough at a time into 10x3-inch rectangle.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut rectangle crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet.

Bake about 15 minutes longer, turning once, until crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 to 60 seconds or until melted; stir until smooth. Drizzle chocolate over biscotti. Place on waxed paper until chocolate is set.

Bailey's Irish Cream Fudge

This is a fudge recipe for adults only.

4 1/2 cups granulated sugar
1 (12 ounce) can evaporated milk
1/2 pound butter
2 (12 ounce) packages milk chocolate chips
1 (12 ounce) package semisweet chocolate chips
2 (7 ounce) jars marshmallow crème
2 teaspoons vanilla extract
2/3 cup Bailey's Irish Cream
2 cups chopped nuts

Follow directions exactly. Set chocolate chips, marshmallow crème, vanilla extract, Bailey's and nuts in a very large bowl. Set aside for later.Bring butter, sugar and milk to a boil and then cook slowly for exactly 11 minutes, stirring constantly. Pour milk mixture over the other ingredients and stir slowly to blend. Do not use a mixer. Pour into a buttered 13 x 9-inch pan (I used a foil-covered, buttered cookie sheet) and chill very well. Cut when cold.

Aunt Bella's Lazy Day Lasagna

Your Great Aunt Bella gave me this recipe years ago and I'll be eternally grateful. I love lasagna but I HATE boiling the noodles...

Ingredients
1 lb ground beef or turkey (or TVP, for that matter)
1 jar spaghetti sauce- 32oz
1 lb cottage cheese
8 oz sour cream
8 uncooked lasagna noodles
18 oz Mozzarella cheese (shredded)
1/2 cup grated Parmesan
1 cup water

Cook meat in skillet until it's brown; drain fat. Add spaghetti sauce. Reduce heat to low. Heat through, stirring occasionally; set aside. Thoroughly combine cottage cheese and sour cream in medium bowl.In a 13 x 9 inch pan, spoon 1 1/2 cups meat sauce. Place 1/2 of the uncooked noodles over sauce, then 1/2 the cottage cheese/sour cream mixture, 1/3 of the mozzarella, 1/2 the remaining meat sauce and 1/4 cup Parmesan cheese. Repeat layers starting with noodles.Top with remaining 1/3 of the mozzarella cheese. Pour water around sides of pan. Cover tightly with foil. Bake in a preheated 350* F. oven 1 hour. Uncover and bake 20 minutes.

It's best if you let it rest about 10-15 minutes before serving.

Cheesecake Brownies

1 pkg. brownie mix (and oil and eggs as specified on the box)
1 cup chopped walnuts
8 oz. cream cheese
1/3 c. sugar
1 egg
1/2 tsp. vanilla

Grease 9 x 13 pan.
Soften cream cheese. Add egg, sugar and vanilla and beat until smooth.
Prepare brownie mix according to directions on package. Add 1 cup of chopped walnuts.
Spoon half of mix in pan. Top with cream cheese, add other half of brownie mix and swirl through with spoon.
Bake at 350 degrees for 25-30 minutes.

Bread Pudding

Bread pudding is a dessert that was born of necessity long ago. It was a recipe cooked up by thrifty homemakers to use every bit of leftovers in interesting ways to feed their families. This bread pudding, from an old Amish cookbook, is absolutely incredible.

2 cups milk
1/4 cup butter
2/3 cup sugar
3 eggs
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (French bread works best)
1/2 cup raisins or berries (optional)

1. In medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins or berries if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

Loretta Lynn's Goo Cake Recipe

1 box German chocolate cake mix
1 can sweetened condensed milk
1 container Cool Whip
3 Heath candy bars; frozen
1 jar Caramel topping

Prepare and bake cake according to box directions. Use 9x12 cake pan.
While warm, poke holes halfway into cake about 1-inch apart.
Pour sweetened condensed milk into holes.
Pour caramel topping over cake and refrigerate.
Once cooled, top with Cool Whip and crushed Heath candy.Refrigerate overnight

Slow Cooker Meatballs and Sauce

1 1/2 pounds ground beef or turkey
1 1/4 cups Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 medium onion, chopped
1 egg, beaten
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) can crushed tomatoes
1 (14.25 ounce) can tomato puree
..
In a bowl, mix the ground beef or turkey, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.
Serve over cooked spaghetti noodles.

Cheryl's Coca-Cola Cake

For my birthday, Cheryl brought me some of her Coca-Cola Cake. It's undoubtedly one of the best cakes I've ever had. She adapted it from a Cheerwine Cake recipe that called for Cheerwine Cola and almond flavoring instead of vanilla.


1 (18.25-ounce) package devil's food cake mix
Up to 1 1/3 cups Coca-Cola
eggs, oil, etc. as indicated on package
1 teaspoon vanilla extract
1 recipe Coca-Cola Icing

Preheat oven to 350°. Grease and flour a 13-x-9-x-2-inch pan.
Prepare cake mix according to package directions, substituting Coca- Cola for water and adding other ingredients as indicated.
Add vanilla extract. Pour batter into prepared pan.
Bake as directed on package.
Frost cake immediately with Coca Cola Icing.

1/3 cup Coca-Cola
1/2 cup margarine
1/4 cup unsweetened natural cocoa powder
2 1/2 cups confectioners' sugar, sifted
1/4 teaspoon vanilla extract
1 cup chopped nuts, toasted (optional)

In a small saucepan, combine Coca-Cola, margarine, and cocoa powder; bring to a boil.

Pour hot mixture over confectioners' sugar. Stir until smooth. Add vanilla extract and chopped nuts, stirring to combine.

Cool for approximately 20 minutes, or until lukewarm.

Steel Magnolias One-Cup Cobbler

1 cup milk
1 cup sugar
1 cup self-rising flour
1 tsp vanilla
1 stick butter
1 16 oz. can fruit pie filling, fruit cocktail (with juice) or for fresh fruit, add 1/4 cup of sugar directly onto fruit

Place butter in 2 quart casserole dish and melt in preheated 350' oven.
Mix milk, sugar, vanilla, and flour until well blended.
Remove casserole dish from oven and pour fruit filling of your choice on melted butter.
Pour batter on top of fruit and place in oven for 45 minutes or until brown.

And as Clairee says, "I serve it with ice cream to cut the sweetness!"

Scalloped Potatoes

1 to 1 1/2 cups thinly sliced onion
4 1/2 to 5 cups thinly sliced potatoes
2 teaspoons salt, divided
3 tablespoons butter
2 tablespoons plus 1 teaspoon flour
1 3/4 cups milk
1/8 teaspoon pepper
2 tablespoons fresh chopped parsley
1/2 to 1 cup shredded Cheddar cheese
paprika

Bring 2 inches of water to boil in a pan; add onions, sliced potatoes and 1 teaspoon salt. Cover and boil for 5 minutes; drain. Melt butter, blend in flour, pepper, and remaining teaspoon of salt. Add milk and cook until thickened, stirring constantly. Stir in parsley. Combine vegetables and cream sauce; place in a shallow casserole and bake, uncovered, at 400° for about 35 minutes. Sprinkle cheese and paprika over potatoes and bake 3 to 6 minutes longer, until cheese is melted. Serves 4 to 5.

7-Layer Dip

1 can (16-oz.) ORTEGA Refried Beans
1 package (1.25-oz.) ORTEGA Taco Seasoning Mix - Regular
8 ozs. sour cream
8 ozs. guacamole
1 cup (4 oz.) Mexican 4 cheese blend
1 cup ORTEGA Salsa - Homestyle Recipe (Mild), any variety
1 can (4-oz.) ORTEGA Diced Green Chiles
1/3 cup sliced green onions
16 ozs. tortilla chips

Directions:Combine beans and seasoning mix in a small bowl. Spread over bottom of 8-inch-square baking dish. Layer sour cream, guacamole, cheese, salsa, chiles and green onions. Serve with chips.

Cheese Spread

1 cup mayonnaise
1 cup cheddar or Swiss cheese - grated
1 small onion chopped
1 tbsp. butter
1 clove garlic minced
1 tbsp. cayenne pepper
1/2 tsp. Dijon mustard (optional)
1/2 tsp. Worcestershire sauce (optional)

What to do:Preheat oven to 350 degrees. Saute onion in butter until translucent. Add remaining ingredients. Mix Well. Bake in small baking dish for 20 minutes.Serve hot with crackers and sliced baguette.

Pecan Tarts

My grandmother made the best pecan pie in the world. Here's a recipe that comes close to duplicating hers. I like the idea of the tiny tarts, too. They're great for bake sales and covered dish suppers- there's no need for cutting and serving.

1/2 cup margarine
1/2 cup white sugar
2 egg yolks
1 teaspoon almond extract
2 cups sifted all-purpose flour
1/2 cup margarine
1/2 cup corn syrup
1 cup confectioners' sugar
1 cup chopped pecans

Preheat oven to 400 degrees.
In a large bowl, mix 1/2 cup margarine (NOT butter) and 1/2 cup sugar. Stir in egg yolks, almond extract, and sifted flour.
Spray tiny muffin cups with non-stick spray. Press mixture evenly into tiny muffin cups. Bake for 8 to 10 minutes.
To make Filling: Bring to a boil 1/2 cup margarine, corn syrup, and confectioner's sugar. Stir in chopped pecans.
Spoon into shells no more than 1/2 way. Top with pecan halves. Bake in a 350 degrees oven for 5 minutes.

Oriental Cashew Crunch

1 (16-ounce) box Quaker Oatmeal Squares Cereal (about 8 cups)
1 cup cashews/nuts
1 (3-ounce) can chow mein noodles (about 1-1/2 cups)
1/4 cup cooking oil
6 tablespoons soy sauce
3 tablespoons garlic powder
3 tablespoons onion powder
(This is VERY garlicky so adjust the amounts to suit your taste.)

Heat oven to 250 degrees. Combine cereal, noodles and nuts in 9" x 12" baking pan.
Sprinkle oil and soy sauce over mixture. Stir to coat.
Sprinkle on garlic and onion powder. Stir.
Bake 1 hour, stirring every 15 minutes.

NOTE: Oil spray may be substituted to reduce calories. Lightly coat the cereal, add some seasoning, spray again, add some more seasoning, etc.

Creamy Veggie Casserole

16 ounce package frozen vegetables (or use the cooked Steamfresh veggies)
2 tablespoons flour
1 cup sour cream
1/2 teaspoon pepper
1 teaspoon salt
8 ounces grated Swiss cheese
1 dash paprika

Butter a casserole dish and pre-heat oven to 350 degrees. Bring vegetables to a boil in salted water (if you're not using the Steamfresh ones). Boil for 5 minutes. Drain and place in the casserole dish. Mix flour, sour cream, pepper and salt together. Pour over the vegetables. Top with Swiss cheese. Sprinkle with paprika, and bake for 30 minutes.

Crockpot Granola

5 cups oats (regular, not the quick ones)
1/4 cup honey
1/4 cup melted butter
a total of 2-3 cups nuts and seeds- I used a can of lightly salted cashews and a bag of Planter's Fruit and Nut Trail Mix
1/2 cup coconut
1/2 cup dried fruit (I used raisins and cranberries)

Put all the dry ingredients except for the dried fruit into your crockpot. You'll need at least a 4 quart.
Melt the butter in the microwave and add. Add the honey. Toss well.
Cover, but vent with a chopstick. That keeps it from being too moist. Cook on high for 3-4 hours, stirring often.
If you can smell the granola cooking, go stir. It will burn if you don't keep an eye on it. I'm not kidding- stay close and stir often. After it finishes cooking, add the dried fruit. If you try to cook the raisins in with the granola, they burn quickly and turn into hard, tasteless lumps. Ask me know I know...
Eat with milk like cereal, warmed with milk like oatmeal, or as is. I like mine mixed with yogurt. Seal well in an air-tight container or in a ziplock bag. Granola freezes well.

Crockpot Chicken and Dressing

2 lb. boneless skinless chicken breasts. About 6 pieces.
1 box Stove Top Stuffing mix (I used savory herb)
1 jar Heinz Fat Free Chicken gravy
1 cup chopped celery
1 cup chopped onion
1/2 cup dried cranberries (optional)
1 cup chicken broth

Spray the bottom of the crockpot with Pam and place the chicken in the bottom of the crockpot. Pour the broth over the chicken. In a bowl, mix together the dry stuffing mix, celery, onions, cranberries and gravy until slightly moistened. Heap over the chicken in the crockpot. Cook 6-7 hours on low.The chicken is falling-apart tender and the stuffing is soft, warm and infused with gravy. It is true comfort food.

Note - If you prefer your stuffing less moist, only add 1/2 cup broth rather than the full cup, or take off the cover of the crock pot for the last 1/2 hr of cooking to let it dry a bit.

Hot Flash Microwave Toffee

1/2 cup butter
1 cup sugar
1/2 tsp. salt
1/4 cup water

Rub butter to edge of a glass bowl. Put remaining butter into center of bowl. Pour sugar on top of butter. Next pour salt and water on top of sugar. Do not stir. Microwave on high for 7 minutes. Continue cooking on high at 30 second intervals until candy turns light brown. Do Not Stir! Pour onto foil-covered buttered cookie sheet sprinkled with sliced almonds. Cool. Top with almonds. Do not stir or use spatula- candy sugars if stirred.

*I used what I had on hand- a can of lightly salted mixed nuts instead of almonds. I sprinkled chocolate chips on top of the hot toffee and let them melt and then spread them around.