Apple Pudding

Brenda

2 cups chopped apples                                              1 cup flour

1 cup sugar                                                                1 tsp. soda

¼ cup melted butter                                                   ¼ tsp. nutmeg

1 tsp. cinnamon                                                         ¼ tsp. salt

1 cup nuts                                                                  1 egg

Mix apples, sugar, & melted butter and let stand for ½ hour.  Add flour, soda, nutmeg, salt, cinnamon, nuts, and egg.  Stir together thoroughly.  Bake at 350 F for 30 minutes.  Serve with whipped cream or caramel sauce.

Caramel Sauce:

½ cup brown sugar                                                      2 Tbs. butter

2 Tbs. flour                                                                 1 ½ cups water

Mix flour and brown sugar together.   In saucepan add to cold water and stir until blended.  Heat and boil 5 minutes.     

Apple Nut Pudding

Janet

Beat: 2 eggs                                                    Add and mix: ¾ cup chopped nuts

Add: 1 cup sugar                                                        ½ tsp. vanilla

Sift in: ¾ cup flour                                                      1 ½ cups diced apples

            1 tsp. baking powder

            ½ tsp. cinnamon

            ¼ tsp. nutmeg

            ½ tsp. salt

Bake at 325 F for 45-50 min. in greased 8x8 pan.  Serve with sweetened whipped cream.

Kettle Corn

Ida

1/4 c. oil

1/4 c. sugar

1/2 c. popcorn kernels

Mix all together in pot. Stir constantly over medium heat until the kernels begin to change color and begin to pop. Cover the pot and frequently shake the pot side to side to prevent burning. When the popping slows down, remove from heat. Spoon popcorn into a serving bowl, sprinkling salt over the clumps to taste. ENJOY!

Tips:

Make sure your stove isn't too hot. It's super easy to burn the popcorn. Stir and Shake well!

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.