Strawberry Surf Rider Smothie

Ida

1 1/2 c. frozen strawberries

2 fresh peaches

2 T. frozen limeade (or 1 c. lime sherbet)

3/4 scoop Country Time Lemonade powder

1/4 c. sugar (optional)

ice

water

Mix in blender to desired consistency.

Green Bean Bake

Selma

1 can cream of mushroom soup
dash of pepper
1/2 cup milk
4 cups cooked cut green beans
1 tsp. soy sauce
1 can French Fried onions (1 1/3 cups)

In casserole dish mix all together except leave out 1/2 cup French Fried onions.
Bake at 350 F for 25 min. Stir. Sprinkle remaining onions over bean mixture. Bake 5 min. or until onions are golden. Serves 6.

Pumpkin Casserole

Caroline

small-medium pumpkin 2 Tbs. soy sauce

Sauté: 2 Tbs. brown sugar

one onion, chopped 1 can cream of chicken

2 lbs. ground beef 1 1/2 cup cooked rice

8 oz. can water chestnuts, drained

Add right ing to onion & beef. Hollow out a pumpkin, pour the ing inside, and cook.

Bake at 350-375 F for 60-80 min. Serve using the inside and cooked pumpkin.

Wave Your Flag Cheesecake

Caroline

1 qt. strawberries, divided 1 pkg. pound cake

1 1/2 cups boiling water 1 1/3 cups blueberries, divided

1 pkg. red Jell-o 16 oz. cream cheese, softened

ice cubes 1/4 cup sugar

1 cup cold water 8 oz. cool whip, thawed

Make cake in 9x13 pan. Slice 1 cup strawberries-set aside. Halve 3 cups strawberries-set aside. Stir boiling water & Jell-o. Add 1 cup water & ice to make 2 cups. Add to Jell-o and stir to melt ice. Refrigerate for 5 min. until slightly thick. Add sliced strawberries & 1 cup blueberries to thick Jell-o and stir. Spoon over cake. Refrigerate 4 hours until firm. Beat cream cheese & sugar. Add cool whip. Spread over Jell-o. Arrange strawberries & blueberries to make flab.

Holiday Cider

Caroline

Mix :

1 part cider

2 parts 7-up.

Squeeze fresh lemon juice into mixture as desired.

Merry Meringues

Caroline

4 egg whites 

1/4 tsp. cream of tartar 

3/4 cup sugar 

1/4 tsp. almond flavoring

1/4 tsp. vanilla

1 pkg. Jell-o (lime or strawberry)

Beat egg whites and cream of tartar on high for 5 minutes until soft peaks. Gradually add sugar a little at a time. Drop tablespoonful mixture onto baking sheet covered with parchment paper. Sprinkle with dry Jell-o.

Bake at 225 F for 50 min. Turn oven off. Prop oven door slightly and leave in oven 1 hour.

Easter Egg Nests

Caroline

1 pkg. Chow Mein noodles

1 pkg. butterscotch chips, melted

Mix together and form into nests. Fill with robin eggs, peeps, jelly beans, etc.

Candy Cane Cookies

Janet

1/2 cup softened butter                        2 1/2 cups flour

1/2 cup shortening                               1 tsp. salt

1 cup powdered or regular sugar         1/2 tsp. red food color

1 egg                                                
1 1/2 tsp. almond extract

1 tsp. vanilla

Mix first 6 ing. Blend in flour and salt. Put food color in half of dough. Roll red & white dough together to make candy canes.

Bake at 375 F for about 9 min.

"Colorado" Garbage Bag Lunch

Janet

2 bags small size frito chips 1 large onion

1 large jar medium hot sauce 1 large jar thousand island dressing

2 bags ready mix salad 2 medium cans drained kidney beans

2 small cans sliced black olives 1 large bag shredded cheddar cheese

6 medium tomatoes, cubed (or 3 medium cans diced) 1 medium garbage bag (white)

4 bags pita bread (kangaroo bread)

Throw all ingredients into garbage bag, mix well. Stuff salad mix into bread halves. Makes 16 servings.

Optional: 3 large cans of chicken breast

1 medium can of black beans

Use Ranch dressing instead of thousand island

Christmas Candy

Janet

Layer on bottom of a pan:

Marshmallow pieces or miniature marshmallows

Red candy pieces (fish, dots, gumdrops) cut up small

Pour milk chocolate melted over top and set.

Christmas Crazy Crunch

Janet

2 qts. popped corn 11/3 cup sugar

11/3 cup pecans 1 cup margarine

2/3 cup almonds 1 tsp. vanilla

1/2 cup Crystal Karo

Mix popcorn & nuts on a cookie sheet. Combine sugar, margarine, & Karo in 11/2 qt. Saucepan. Bring to boil stirring constantly. Boil stirring occasionally 10-15 min (heat on low) until it turns light caramel color. Remove from heat. Stir in vanilla. Pour over popcorn & nuts. Mix to coat well. Spread to dry. Break apart. Store in tightly covered container. Makes 2 pounds.

Nummy Munch

Teresa

17.5 oz. box Rice Chex 

1 cup or more Wheat Chex (optional)

17.5 oz box Corn Chex 

12 oz. pkg. sliced almonds

12 oz. box Honey Grahams 

14 oz. pkg. flake coconut or coconut ribbon

Melt 1 cup butter in saucepan. Stir in 2 cups Karo White syrup and 2 cups sugar. Boil 2 minutes. Pour over cereals and nuts in large bowl. Spread out on cookie sheets to cool and set. Crumble and eat. Nummy!!

Candy Pumpkins

Janet

Stir together: (can use heavy duty mixer)

1 small pkg. instant butterscotch pudding 

1/3 cup soft margarine

2 lbs. powdered sugar 

1/3 cup evaporated milk

Stir, then mix and knead with hands. Fun! Roll into balls.

Groove with back of silver knife. Squish in a chocolate chip stem.

Christmas Cookies

Geri Comeford

Beat: 

1 egg

1 cup powdered sugar

Melt, then add to above mixture:

4 squares semi-sweet chocolate or 6 oz. Chocolate chips

2 Tbs. butter

Add: 1 tsp. Vanilla

Mix in well: 6 crushed graham crackers (reserve ½ cup)

1 cup chopped nuts

2 pkg. (10 ½ oz.) colored or white miniature marshmallows

Make into rolls. Roll in reserved crumbs. Chill and slice.

Pink Popcorn

Geri Comeford

2 gallons popped corn (remove any unpopped kernels)

Melt: 1 Tbs. butter or margarine in heavy kettle.

Stir in: 1 cup milk and 2 cups sugar

Cook: to soft ball stage.

Add: food coloring

Pour: over popcorn in very large bowl and stir.

Stir: stir, stir, and stir some more. (Slowly goes sugary as you stir.)

Bag: when cool.

Great Fruit Nut Cake

Janet

Boil 2 min: 2 cups Sugar 1 tsp. Cloves

2 cups Water 2 tsps. Cinnamon

2 cups Raisins 1 tsp. Salt

Cool, then Add: 3 cups Flour

2 tsps. Soda 2 tsps. Cocoa

Mix and Add: 1 lb. Walnuts (halves) {approximately 4-5 cups}

12-16 oz. Pecans (halves) {approximately 4 cups}

16-24. oz. Candied Cherries

Bake one hour at 325 F.

Grease pans well-cover bottom of pan with white type paper--grease again. Dust with flour.

Makes 5, ½ size loaves or more smaller loaves. Can use round cans such as chicken chunks cans for decorative sized loaves. {Makes fun round slices} Fill pans 2/3 full. Stores well in refrigerator—even longer in freezer.

Christmas Wassail

Janet

1 quart apple cider                  1 cup orange juice

¼ cup lemon juice                   1 cup pineapple juice

6 whole cloves                        1 cinnamon stick

¼ cup sugar

Heat to simmer, serve very warm.

Russian Tea

Janet

2 cups water juice of three lemons or ¾ cup lemon juice

2 cups sugar (or less to taste)                                                 2 quarts water

2 cups orange juice (fresh or mixed concentrated)                  2 tsp. vanilla

2 cups water                                                                         1 tsp. almond extract

Boil 2 cups water & sugar for 5 min. Add orange juice & 2 cups water. Stir in lemon juice and add 2 qts water, vanilla, & almond extract. Simmer and serve hot (warm). Makes approximately 3 ½ quarts or 28 small (4 oz.) cups.

Dry Ice Root Beer

Janet

3 1/2 - 4 lbs. dry ice

1 bottle root beer

4 lbs. sugar

4 gallons water

Sonic Ocean Water

Rachel

3 Tbs. water

2 Tbs. sugar

1 tsp. coconut extract

2 drops blue food coloring

2 -12 oz. cans cold Sprite

ice

Microwave water and sugar 30-45 seconds. Stir to dissolve. Cool. Add coconut and food coloring. Combine with Sprite. Pour over ice.

Sparkle Punch

Caroline

1 pkg. lemon lime or cherry drink powder

1 cup sugar

2 cups cold milk

1 qt. vanilla ice cream

1 pint carbonated water

Combine drink powder and sugar. Dissolve in milk. Pour into 6-8 soda glasses. Add scoops of ice cream. Carefully rest carbonated water on edge of glass and pour until glass is full. Stir to muddle slightly.

Strawberry Cream Freeze

Selma

8 oz. cream cheese, softened

10 oz. frozen sweetened strawberries, thawed

1/2 cup sugar

1 cup whipping cream, whipped

Place cream cheese in bowl; mash with fork. Add berries and sugar, mix well. Fold in whipped cream. Freeze until firm (2 hours). Makes 12 servings.

Tropical Berry Blend Smoothie

Selma

1 banana

8 oz. pineapple (drained)

1 cup milk

1/2 cup fresh or frozen raspberries or strawberries

Blend in blender.

Pineapple Drink

Caroline

1/2 pineapple juice

1/2 Fresca

ice

You can also float limes and strawberries on top.

Pineapple Julius

Selma

1/2 can frozen pineapple juice concentrate

2 cups milk

1 tsp. vanilla

1/8-1/4 cup sugar

ice cubes

Blend in blender.

Kool-Aid Sherbet

Caroline

1 cup sugar

1 pkg. unsweetened Kool-Aid

3 cups milk

Dissolve sugar and Kool-Aid in milk. Pour into freezer tray for 1 hour until slightly thickened. Transfer to a mixing bowl; beat until smooth. Return to freezer tray. Cover and freeze for at least 2 hours. 5-6 servings.

Frozen Fruit Slush

Kathy

2 -20 oz. cans crushed pineapple

2 -11 oz. cans mandarin oranges

3 -16 oz. cans grapefruit sections

3 sliced bananas

1 cup grenadine (pomegranate) syrup

Don't drain. Combine and freeze. Set out to soften. Serve with 7-up.

Optional: juice from 3 fresh lemons and 3 cups sugar dissolved in 2 cups water (boil and cool).

Snow Cones

2 cups sugar

2 cups water

1 pkt. Kool-aid or 1 tsp. flavoring

Dissolve and serve over shaved ice.

Slush

Janet

2 cups pineapple juice

1 cup orange juice

1 cup sugar

3 cups water

1 Tbs. pkg. gelatin (Knox)

1-2 liters of 7-up, Sprite, or lemon lime pop

Boil pineapple juice, orange juice, sugar, and water. Dissolve gelatin in water and pour into juices. Cool and freeze. Serve slush with pop.

Clear Lemonade

Brenda

5 qts. water

3 cups sugar

1 Tbs. citric acid (purchased at pharmacies)

1 Tbs. lemon extract (not lemon juice)

Mix. Serve chilled.

Orange Julius

Ida Mae

2 cups milk

1/4 cup sugar

1/2 can frozen orange juice concentrate

Tray of ice cubes

1 tsp. vanilla

Blend in blender. Serves 4.

Plumber's Helper

Janet

2 cups soda

Dissolve in bucket of hot water. Pour slowly into sink-leave alone overnight. Morning: put in plug. Fill sink with hot water. Pull plug to flush out drain all at once.

Peanut Butter Playdough

Misha

1 cup peanut butter

2 cups powdered milk

1 cup honey

Taco Seasoning Mix

Caroline

2 Tbs. minced onion

1 Tbs. chili powder

1 tsp. minced garlic

1 tsp. ground cumin

1/2 tsp. crushed red pepper

1/2 tsp. ground oregano

Mix together and add to meat, beans, guacamole, or other Mexican dishes.

Chili Seasoning Mix

Caroline

1 Tbs. flour

2 Tbs. minced onion

1 1/2 tsp. chili powder

1 tsp. seasoning salt

1/2 tsp. crushed red pepper

1/2 tsp. minced garlic

1/2 tsp. sugar

1/2 tsp. ground cumin

Mix together. Store in snack-size plastic bag. Use as packaged seasoning mix.

Onion Soup Mix

Caroline

3 Tbs. chopped or minced onions

2 Tbs. instant beef bouillon

1 Tbs. granulated onion

1 Tbs. granulated garlic

Mix together. Store in snack-size plastic bag. Use as packaged seasoning mix.

Fresh Apple Pie

Janet

1 1/2 cup sugar

8 cups sliced tart baking apples (variety)

1 tsp. cinnamon

4 Tbs. minute tapioca

1/4 cup butter

Peel, core, and slice apples. Mix with sugar, cinnamon, and tapioca. Let mixture stand while preparing crust. Fill bottom crust with fruit mixture, dot with butter. Cover with top shell. Bake at 450 for 15 minutes. Decrease to 425 for 30 minutes longer. For final 10 minutes of baking time, sprinkle pie generously with granulated sugar.

Vanilla Cream Pudding

Ida Young

2/3 cup sugar

4 Tbs. cornstarch

1/4 tsp. salt

4 cups milk

4 egg yolks

1/4 cup butter or margarine

4 tsp. vanilla

Blend sugar, cornstarch and salt in 2 qt. saucepan. Combine milk and egg yolks (in blender) and stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into baked pie shell.

Butterscotch: Substitute 2/3 cup brown sugar for the sugar and decrease vanilla to 1 tsp.

Chocolate: Increase sugar to ½ cup and stir in 1/3 (or less) cup cocoa into sugar/cornstarch mixture. Omit butter. {or use 1-2 squares unsweetened baking chocolate melted in place of cocoa}

Coconut Cream Pie:

Stir in 3/4 cup shredded coconut

Banana Cream Pie:

Cool and then add layers of bananas

Canned Cherry Pie

Betty Crocker

3/4 - 1 cup sugar

1/4 cup flour

1/2 tsp. cinnamon

2 cans cherry pie filling

1 Tbs. butter

Mix sugar, flour, cinnamon, and cherries in saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. If desired, brighten color with red food coloring. Pour into uncooked pie shell. Dot with butter. Cover with top crust; cut slits in top. Seal and flute. Cover edges with foil. Bake at 425 for 35-45 minutes.

Strawberry Pie

Rachel

1 cup hot water

1 cup sugar

2 1/2 - 3 Tbs. cornstarch

1/4 tsp. salt

3 Tbs. strawberry Jell-o

strawberries, cut

Cool Whip

Combine water, sugar, cornstarch, and salt in pan, then add water. Boil until thick adn clear. Remove from heat and add Jell-o. Put cut berries in baked shell, pour mixture over berries. Set up in fridge. Top with Cool Whip.

Pie Meringue

Betty Crocker

8" Pie:

2 egg whites

1/4 tsp. cream of tartar (or 1 tsp. lemon juice)

1/4 cup sugar

1/4 tsp. vanilla

9" Pie:

3 egg whites

1/4 tsp. cream of tartar (or 1 tsp. lemon juice)

6 Tbs. sugar

1/2 tsp. vanilla

Bake 400 for 8-10 minutes. Delicately brown.

Lemon Meringue Pie

Betty Crocker

1 1/2 cups sugar

1/3 cup cornstarch

1 1/2 cups water

3 egg yolks, slightly beaten

3 Tbs. butter

1/4 cup lemon juice

1 Tbs. grated lemon rind

Mix sugar and cornstarch in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Slowly stir at least half the hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in butter, lemon juice, and rind. Pour into baked pie shell. Cover with pie meringue. Bake. Serve as soon as cool.

Libby's Pumpkin Pie

Janet

3/4 cup sugar

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

2 eggs

15 oz. Libby's pumpkin

12 oz. evaporated milk

Mix sugar, salt, cinnamon, ginger, adn cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into unbaked 9" pie shell. Bake at 425 for 15 minutes. Reduce temperature to 350 for 40-50 minutes or until knife inserted near center comes out clean. Cool.

Strawberry Delight

Janet

Crust:

2 1/2 cups graham cracker crumbs

1/2 cup butter

1/2 cup chopped nuts

Center:

50 large marshmallows

1 cup milk

2 pkgs. Dream Whip

1 cup milk

1 tsp. vanilla

Top:

20 oz. strawberries in heavy syrup

1 cup water

1/2 cup sugar

2 tsp. lemon juice

Dissolve:

4 Tbs. cornstarch

1/4 cup cold water

Mix graham crackers, butter, and nuts and press into pan. Melt marshmallows and milk. Mix up Dream Whip and mix together. Spread over crust. Refrigerate 1 hour. Heat strawberries, water, sugar, and lemon juice. Dissolve the cornstarch in the cold water. Stir in boiling strawberry mixture. Cook until thick and clear. Cool. Spread over marshmallow mixture. Refrigerate for at least 2 hours before serving.

Abby's Famous Pecan Pie

the Spectrum

9-inch unbaked pie crust

1 cup light corn syrup

1 cup firmly packed dark brown sugar

3 eggs, slightly beaten

1/3 cup butter, melted

1/3 tsp. salt

1 tsp. vanilla

1 heaping cup pecan halves

In a large bowl, combine corn syrup, sugar, eggs, butter, salt, and vanilla. Mix well. Pour filling into unbaked pie crust. Sprinkle with pecan halves. Bake at 350 for 45-50 minutes or until center is set. Cool. Serves 8-10.

Glaze for Fresh Fruit Pies

Janet

1/4 cup sugar

1/4 tsp. salt

1 Tbs. butter

2 Tbs. cornstarch

1 cup water

1 tsp. vanilla

Cook until clear; add food coloring as desired for different fruits. Arrange a layer of fruit then sauce, then fruit, then sauce. This makes delicious fresh peach or strawberry pie. May use graham cracker crust or regular pie crust.

Pie Crust

Betty Crocker

8-9" One Crust:

1 cup flour

1/2 tsp. salt

1/3 cup lard

2 + Tbs. water

9" Two Crust:

2 cups flour

1 tsp. salt

2/3 cup lard

1/4 + cup water

Bake at 475 for 8-10 minutes.

Best Ever Chocolate Cake

Rachel

1 box Devil's food cake mix

1 large box instant chocolate pudding

4 eggs

1 cup water

1/2 cup oil

1/2 tsp. vanilla

Mix together. Pour into greased and floured bundt pan. Bake at 350 for 40 minutes.

Glaze: (make the last few minutes of baking)

1 cup sugar

1/2 cup butter

1/3-1/2 cup water

Cook over medium heat until color turns clear; don't boil. Add 1/2 tsp. vanilla. Remove cake from oven. Poke holes in cake with knife or fork. Pour glaze over warm cake; let set and cool slightly. Turn out on plate and sprinkle with powdered sugar.

Strawberry Cake

Rachel

1 White Cake Mix

1 small container cream

8 oz. cream cheese

1 c. powdered sugar

1 pkg. danish dessert

1 pkg. frozen strawberries

Bake white cake as directed; cool (on sheet cake). Whip one small container cream until it peaks. Mix in: 8 oz. cream cheese, softened and 1 cup powdered sugar. Spread over cake. Make 1 pkg. Danish Dessert as directed. Mix in 1 pkg. frozen strawberries, thawed (sliced). Spread over cream, cream cheese mixture. Refrigerate.

Cream Cheese Frosting

Lion House

8 oz. cream cheese

1/4 cup margarine

2 1/2 cups powdered sugar

2 Tbs. chopped maraschino cherries

hot water if needed

Cream together cream cheese, margarine, and powdered sugar. Add hot water if needed.

Carrot Cake

Lion House

1 cup sugar

1/2 cup oil

2 eggs, beaten

1 1/2 cups grated carrots

1 cup flour

1/2 tsp. salt

1 tsp. soda

1 tsp. cinnamon

1/4 cup of ground coconut, nuts, and raisins

Combine sugar and oil. Add eggs. Mix well. Add carrots. Stir in dry ingredients. Add coconut, nuts, and raisins. Pour batter into a lightly greased and floured 9x9 cake pan. Bake at 400 for 20-30 minutes. Spread with frosting.

Frosting:

8 oz. cream cheese

1/4 cup margarine

2 1/2 cups powdered sugar

2 Tbs. chopped maraschino cherries

hot water if needed

Cream together cream cheese, margarine, and powdered sugar. Add hot water if needed.

Cool and pour over peaches in crust.

Lemon Cake

Janet

1 yellow cake mix

1 pkg. (small) lemon Jell-o

4 eggs

3/4 cup oil

1 1/2 cup water

2 cups powdered sugar

1/3 cup lemon juice

Mix cake mix, Jell-o, eggs, oil, and water. Bake at 350 for 40 minutes in 9x13 pan. Poke warm cake with fork andpour on sugar and juice.

German Chocolate Coconut Pecan Frosting

Janet

1 cup evaporated milk

1 cup sugar

3 beaten egg yolks

1/2 cup butter

1 tsp. vanilla

1 1/3 cup coconut

1 cup chopped pecans

Combine milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat until thickened (about 12 minutes). Add coconut and pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/2 cups.

Chocolate Sheet Cake

Janet

1 cube margarine

1/2 cup vegetable oil

1 cup water

3 Tbs. cocoa

dash of salt

2 cups flour

2 cups sugar

2 eggs

1 tsp. soda

1 tsp. vanilla

1/2 cup sour milk

In saucepan mix margarine, oil, water, cocoa, and salt. Boil. Add the rest of the ingredients. Mix. Bake at 375 for 15 minutes in 12x15" cookie sheet with 1" sides.

Frosting: (half recipe is enough)

1 cube margarine

5 Tbs. milk

3 1/2 Tbs. cocoa

3 1/2 cups powdered sugar

1 cup chopped nuts

Melt margarine, milk, and cocoa. Add powdered sugar and beat until smooth. Add nuts and frost while hot.

Angel Food Cake

Betty Crocker

1 cup flour

3/4 cup + 2 Tbs. sugar

1 1/2 cups egg whites

1 1/2 tsp. cream of tartar

1/4 tsp. salt

3/4 cup sugar

1 1/2 tsp. vanilla

1/2 tsp. almond flavoring

Mix together first 2 ingredients. In mixing bowl beat egg whites on high speed and add cream of tartar and salt. Beat until foamy. Gradually add 3/4 cup sugar. Continue beating until meringue holds stiff peaks. Add flavorings. With rubber spatula, fold the flour/sugar mixture into the meringue gently by hand a spoonful at a time. Gently fill angel food cake pan.

Bake at 375 for 30-35 minutes. Cool upside down (about 30-45 min). Use butter knife to get cake out of pan to let it finish cooling.

Toppings:

Mix cool whip with strawberry yogurt (Brenda). Mix instant chocolate pudding and cool whip together and add toffee bits on top (Rachel). Frost with thin chocolate icing, butter icing, or lemon icing. Serve plain with whipped cream and fruit. Use in parfait.

Fresh Peach Pie

Rachel

1 pkg. (3 oz.) cream cheese

5 cups peaches (1 cup smashed)

1 cup sugar

3 Tbs. cornstarch

1 cup hot water

1/4 tsp. salt

3 Tbs. peach Jell-o

Spread cream cheese in bottom of pie shell. Pour 4 cups peaches over cream cheese. Combine sugar, cornstarch, hot water, adn salt in saucepan and then add smashed peaches. Boil 1 minute. Add Jell-o. Cool and pour over peaches in crust.