" JUST DESSERTS "

EASY PEANUT BUTTER FUDGE

Melt together: 18 oz. creamy peanut butter
3 tbsp. milk
2 sticks butter
Add: 1 tsp. vanilla
1 and 1/2 # powdered sugar
1 c. chopped pecans
Dough will be very stiff.
Press into wax paper lined 9" pan.
Can store at room temperature.

PEANUT BUTTER DELIGHTS

25 oreos, crushed fine in food processor
Add 1 stick melted butter.
Press into 9x13 pan. Chill 10 minutes.
Beat together: 8 oz. softened cream cheese
1/4 c. sugar
2 tbsp. milk
Fold in 8 oz. Cool Whip.
Spread over oreo crust.
Refridgerate.
Add 3 c. milk to 2--4 oz. boxes of instant vanilla pudding.
Add 1/3 c. creamy peanut butter.
Spread over cream cheese layer.
Chill 10 minutes.
Add layer of Cool Whip.
Sprinkle with chocolate shavings or mini-chocolate chips.
Refridgerate for 4 hours.

TURTLE PUMPKIN PIE

1 graham crust
Swirl 1/4 c. caramel topping over crust.
Sprinkle with 1/4 c. chopped pecans.

Mix together: 1 c. pumpkin pie filling
1 c. milk
2--4 oz. boxes of instant vanilla pudding
1 tsp. cinnamon
1/2 tsp. nutmeg
Fold in 1 c. Cool Whip.
Pour into crust.
Refridgerate until firm.
Top with Cool Whip.
Sprinkle with 2 tbsp. chopped pecans
and 1 tbsp. mini-chocolate chips.
Drizzle with 2 tbsp. caramel topping.

BREAD PUDDING WITH EGGNOG SAUCE

In a sprayed 9x13 pan, tear 1/2 to 3/4 loaf of French bread into pieces.
Sprinkle with 1/2 c. chopped pecans.
In a separate bowl, beat 3 eggs with
1/3 c. sugar
1/2 tsp. cinnamon
1 1/2 c. milk
Pour over the bread pieces.
Sprinkle with 2 T. brown sugar.
Cover and refridgerate for at least 2 hours and up to 24 hours.
Bake in a 350' oven for 50-60 minutes or golden brown.

EGGNOG SAUCE:
In a double-boiler, combine:
3 T. flour
1/2 tsp. salt
2 T. sugar
Slowly stir in 2 c. eggnog.
Cook over medium heat until thickened.
Cool slightly.
Serve over warm bread pudding.

Bread pudding is best when eaten warm.
You can add raisins, blueberries, dried cranberries or cherries.

SOUR CREAM BLACKBERRY PIE

1 pie crust
Add 4 c. blackberries
Cream together: 1 c. sour cream
1 c. sugar
3 tbsp. flour
1/4 tsp. salt
Pour over berries.
Topping: 1/4 c. bread crumbs
2 tbsp. sugar
1 tbsp. melted butter
Mix together and sprinkle over pie.
Bake at 375' for 40-45 minutes.
This recipe comes from my Grandma Fraise.
Rest in Peace.

FRUIT CRISP

Into buttered 9x13 pan: 2-4 c. chopped fruit ( cherries shown )
Sprinkle over in order: 3/4 c. sugar
3 oz. box of jello to coordinate with fruit
1 yellow cake mix ( dry )
Pour over: 1/4 c. melted butter
1 c. cold water
Bake at 350' for 45 minutes.
Our favorites are peach and cherry.
You can use fresh or frozen fruit; canned is not so good.
This recipe comes from my Mom, Margie.

BAKED RICE PUDDING

Spray an 8x8 pan.
Beat 3 eggs.
Slowly add 2 and 1/2 c. milk
3/4 c. sugar
1 tsp. vanilla
1 c. cooked rice
Pour into pan.
Set pan inside a 9x13 pan.
Add 1" water.
Bake at 325' for 1 and 1/2 hours.
Remove from oven.
Mix together: 1/4 tsp. nutmeg
1/2 tsp. cinnamon
Dust over rice.
This recipe comes from Paula Deen(Food Network).

NAPOLEONS

Frozen puff pastry 4 oz. box of instant pudding 8oz. cool whip

Thaw pastry sheet according to box directions. Use a pizza cutter to cut sheet into 9 equal squares. Bake according to directions. Watch closely. While baking, make pudding according to box directions. For strawberry napoleons, use vanilla pudding. Wash berries and slice thinly. Mix pudding with cool whip. Layer as in photo and sprinkle lightly with confectioner's sugar. Options: Use chocolate pudding and sprinkle with mini-chocolate chips or shavings of dark chocolate. Use butterscotch pudding and sprinkle with Heath bits. Use pistachio pudding and sprinkle with almond slivers. Use vanilla pudding and use fresh peaches. Use cheesecake pudding and sprinkle with blueberries. This is so easy and so delicious.

PEANUT BUTTER COOKIES

1 c. sugar
1 beaten egg
1 c. peanut butter

Mix well.
Drop by teaspoon onto baking sheet.
Flatten with fork dipped into sugar.
Bake at 350' for 18 minutes.
Remove to cooling rack.

RAISIN CREAM PIE

1 - 9" pie crust

1/2 c. sugar
3 tbsp. cornstarch
3 egg yolks
2 c. milk
2 tsp. lemon juice
1/2 c. raisins

In a medium saucepan, combine sugar and cornstarch.
Whisk in egg yolks, then milk.
Cook over medium heat till mix comes to a boil.
Boil 1 minute. Remove from heat.
Add lemon juice and raisins.
Pour into crust.
Meringue:
Beat 3 egg whites till foamy.
Gradually add 1/4 c. sugar.
Beat until stiff and glossy.
Spread over warm pie coming all the way to the edge.
Bake at 350' for 10-15 minutes or golden brown.
Can use Cool Whip if you prefer.

EASY COCONUT CREAM PIE

4 eggs

6 tbsp. butter

1/2 c. flour

pinch of salt

2 c. milk

2/3 c. sugar

1 c. coconut

1 tsp. vanilla

Put all ingredients in blender.

Blend for at least 10 seconds.

Pour into buttered and floured pie pan.

Bake 1 hour at 325'.

Will form its own crust.

SNOW ICE CREAM

Mix together: 1 c. sugar, 1 c. milk, 1 tsp. vanilla---blend well.
Wait for a big snowfall. Get out there while the snow is light and fresh. Scoop up a big bowl full.
Pour over snow, gently folding. Ready to eat!!! You can add berries or chocolate chips.
We did this all the time as kids and it is another fond memory....

PEANUT BUTTER NO-BAKES

2 c. sugar
1/2 c. milk
1/2 c. butter
1/8 tsp. salt
1 tsp. vanilla
1 c. peanut butter
3 c. quick cooking oatmeal
Combine in a saucepan: sugar, milk, butter and salt.
Bring to boil and boil 1 minute.
Remove from heat.
Stir in vanilla and peanut butter until smooth.
Mix in oatmeal.
Drop by spoonful onto wax paper.

EASY BAKE COOKIES

1 box cake mix-- any flavor
1 stick butter
2 eggs
Cream eggs and butter.
Stir in cake mix.
Can add any flavor chips or raisins or nuts.
Drop by teaspoon onto baking sheet.
Bake at 350' for 8-10 minutes.

CARAMEL APPLE CHEESECAKE

2c. flour
1/2. brown sugar
1 c. softened butter
2 (8oz.) packages of softened cream cheese
1/2 c. sugar
2 T. sugar
2 eggs
1 tsp. vanilla
3 apples (peeled, cored, chopped)
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Preheat oven to 350'.
Combine flour, brown sugar and butter.
Press into buttered 9x13 pan.
Bake for 15 minutes.
Beat together cream cheese, 1/2 c. sugar, eggs & vanilla.
Sprinkle 1/3 of apples( I used Granny Smiths.) on crust.
Pour cream cheese mix over crust.
Combine remaining apples with 2 T. sugar, cinnamon & nutmeg.
Spoon over cream cheese.
Mix together:
1 c. brown sugar
1 c. flour
1/2 c. quick cooking oatmeal
1/2 c. soft butter
Crumble over apples.
Bake 30 minutes.
Drizzle with caramel ice cream topping before serving.

GOOFY BARS

1 white cake mix
3/4 c. brown sugar
2 eggs
water
1/2 c. chocolate chips
1 c. mini-marshmallows
Put dry cake mix and brown sugar in bowl.
Put eggs in measuring cup. Add water to make 2/3 cup.
Add to dry mix in bowl. Beat well.
Pour into greased 9x13 pan.
Sprinkle with chips and marshmallows.
Bake at 350' for 30-40 minnutes.

MANDARIN SNOWFLAKE CAKE

1 white cake mix
3 beaten eggs
1/2 c. oil
Beat together.
Add 1 small can mandarin oranges, juice and all.
Pour into greased and floured 9x13 pan.
Bake at 350' for 25-30 minutes.
FROSTING:
9 oz. Cool Whip
1 small package instant vanilla pudding
1 can(15 oz.) crushed pineapple
1/2 c. coconut
Mix well and spread over cake.
Top with 1/2 c. coconut

FUNNEL CAKE

3 beaten eggs
2 c. milk
1/3 c. sugar
1 & 1/2 tsp. vanilla
Mix well & add: 1/2 tsp. salt
1 T. baking powder
4 c. flour
Beat with mixer until smooth.
Heat 1 & 1/2" oil i n large skillet.
Pour mix through a funnel-
Come on, you know what a funel cake looks like.
Turn when golden brown.
Remove to paper towel.
Sprinkle with powdered sugar
or top with fruit.

EARTHQUAKE CAKE

Coconut- enough to cover bottom of 9x13 pan
1 c. chopped pecans-sprinkle over
1 German cake mix, prepared according to box directions.
Pour over coconut.
Combine 1/2 c. butter
3 and 1/2 c. powdered sugar
8 oz. softened cream cheese
Beat until smooth.
Spoon over cake mix. Do not stir.
Bake at 350' for 1 hour.

TURTLE NUT CAKE

1 German chocolate cake mix
1 - 14 oz. package caramels
1/2 c. evaporated milk
6 tbsp. butter
1 c. chocolate chips
1 c. chopped pecans
Prepare cake according to box.
Pour 1/2 into greased + floured 9x13 pan.
Bake at 350' for 18 minutes.
Melt caramels, milk and butter together.
Add pecans.
Pour evenly over cake.
Sprinkle with chocolate chips.
Pour remaining batter evenly over.
Bake an additional 20 minutes or until cake springs back.

PRETZEL TURTLES

1 bag of twisted pretzels
1 bag of Rolos
1 c. pecan halves

Place one Rolo onto one pretzel until baking sheet is full.
Pop into a 350' oven for 3 minutes.
Remove from oven and top each with a pecan half,
and press down. Allow to cool.
You can also use Hershey Kisses.
Top with your favorite nut or M&M's.

ALMOST CANDY BARS

1 pkg. devil's food cake mix

1/2 c. butter

Combine with fork until crumbly.

Sprinkle into 9x13 pan.

Press lightly.

Sprinkle over:

6 oz. butterscotch chips

6 oz. chocolate chips

1 c. coconut

1 c. chopped nuuts

Pour 1 can Eagle brand milk evenly over.

Bake at 350' for 20-30 minutes

or golden brown.

Cool completely.

Cut into bars.

FROSTED CREAMS

Spray and flour baking sheet.

Cover 1 c. raisins with 1 and 1/2 c. water.
Bring to boil and remove from heat.
When cooled, drain; reserving 1 c. juice.

Cream together:1 and 1/2 c. sugar
2 eggs
1 c. shortening
1 tsp. cinnamon

Sift together: 2 and 1/2 c. flour
1 tsp. baking soda
Add flour to creamed ingredients aternately
with juice.
When combined, add raisins.
Pour onto floured sheet.
Bake at 350' until knife inserted in center,
pulls clean.
Cool.
Spread with powdered sugar icing(can use flavoring).
This recipe comes from my Mom, Margie.

OATMEAL CAKE

1 and 1/2 c. oatmeal
1 and 1/3 c. hot water
Pour water over oatmeal.
Let cool.
Add: 1/2 c. butter
1 c. brown sugar
1 c. white sugar
1 tsp. vanilla
2 beaten eggs
1/2 tsp. cinnamon
1 tsp. baking soda
1 and 1/2 c. flour
Mix all ingredients together.
Pour into a sprayed 9x13 pan.
Bake at 350' til knife pulls clean from center.
Remove from oven.

Topping: 6 tbsp. melted butter
4 tbsp. cream
10 tbsp. sugar
1/2 c. coconut
1/2 c. chopped pecans
Spread over cake.
Broil until brown + bubbly.
This recipe comes from my Mom, Margie.

BLACK BOTTOM CUPCAKES

1 1/2 c. flour
c. sugar
1 tsp. baking soda
1/4 c. cocoa
1/2 tsp. salt
1 c. water
1 tbsp. vinegar
1/3 c. oil
1 tsp. vanilla
Filling:
8 oz. cream cheese
1 egg
1/3 c. sugar
1/8 tsp. salt
6 oz. chocolate chips
Prepare filling.
Beat cheese, egg, sugar, and salt together.
Fold in chips.
Combine cupcake ingredients.
Fill muffin tin cups half full.
Top with heaping teaspoon of filling.
Bake at 350' for 15 minutes.

BUCKEYES

1 stick butter, melted

3 and 1/2 c. powdered sugar

2 c. creamy peanut butter

3 c. rice crispies

12 oz. semi-sweet chocolate chips

Cream first 3 ingredients together.

Add rice crispies.

Make small balls and refridgerate for 1 hour.

Melt chocolate chips in microwave.

Using toothpicks, dip balls into melted chocolate,

leaving small space at top so it resembles a buckeye.

CHOCOLATE PEANUT BUTTER PARFAITS

1 package instant chocolate pudding,
made according to directions (set aside)

Cream together: 3 tbsp. milk
3 tbsp. peanut butter
Fold with 1 c. Cool whip

Alternate layers in tall glass,
peanut butter/chocolate.
Top with Cool whip and chocolate shavings
or sprinkles.
Chill.

PUMPKIN CRISP

In a large bowl, mix together: 1 c. sugar
1 can pumpkin pie filling
1 c. evaporated milk
1 t. vanilla
1/2 t. cinnamon

Pour into a sprayed 9x13 pan.
Sprinkle over 1 dry box butter cake mix.
Sprinkle over that 1 c. chopped pecans.
Drizzle 1 c. melted butter over top.
Bake at 350' for 60-65 minutes.
A delicious substitute for pumpkin pie.
DISCLAIMER: The one shown has a cookie crust.

MINI-CHEESECAKES

Put paper liners in your mini-muffin pan.
Put 1 vanilla wafer in bottom of each liner.
Cream together:8 oz. cream cheese
1/3 c. sugar
Fold in an 8 oz. carton of Cool whip.
Spoon into cups. Chill 3 hours.
Top with: fruit
toasted coconut
mini-chocolate chips
berries
chopped nuts
jam
preserves

BROWN SUGAR COOKIES

Cream together:
2 c. brown sugar
1 c. butter
2 eggs
1 tsp. vanilla

Sift together:
3 and 1/2 c. flour
1 tsp. baking soda
Add to creamed ingredients.
Add 1 c. chopped pecans
Mix well. Refridgerate 1 hour.

Cut dough into 3 parts.
Roll into tubes in waxed paper.
Refridgerate until ready to bake.
Slice about 1/2" thick.
Place on baking sheet.
Bake at 375' until golden brown.
These will keep in refridgerator about two weeks.
They can be frozen.
This recipe comes from my Mom, Margie.

WEDDING TEACAKES

Cream together:

1 c. butter

1/2 c. sugar

1 tsp. vanilla

Add: 2 & 1/3 c. flour

3/4 c. finely ghopped nuts

Roll into balls.

Place on baking sheet.

Bake at 375' for 8-10 minutes.

Cool and roll in powdered sugar.

BAKLAVA

15 sheets of phyllo

Mix together: 2.c. ground nuts( can be finely chopped)
1/2 c. sugar
1/4 tsp. cinnamon
1/4 tsp. ground cloves

Melt 1 c. butter in 8" square pan.
Separate phyllo into stacks of 3 sheets.
Brush each stack with butter.
Place first stack in pan, adding nut mix.
Continue layering with last stack of phyllo on top.
Bake at 350" for 1 hour.

In a saucepan, heat: 1 c. honey
2c. water
2 c. sugar

Pour over top.
Allow to cool and cut.
This is one of my favorite indulgences.
If I can make it, so can you.

GERMAN CHOCOLATE BROWNIES

1 German chocolate cake mix
1/3 c. evaporated milk
1/2 c. melted butter
Mix well. Spread 1/2 mixture into sprayed 9x13 pan.
Bake in 400' oven for 6 minutes.

Melt 35-40 caramels with 1/3 c. evaporated milk.
Sprinkle large bag of chocolate chips over crust.
Sprinkle 1 c. chopped nuts over chips.
Pour melted caramels over crust.
Press remaining cake mix on top.
I prefer to press it in sections in my hand and lay it on top.
Return to 400' oven for 15 minutes.
Let cool completely before cutting.

BANANA SPLIT CAKE

1 Jello cheesecake mix
1 small can crushed pineapple, drained
Reserve juice.
3 bananas, sliced and dipped in lemon juice
1 jar maraschino cherries
1 carton Cool Whip
1/2 c. chopped nuts
1/2 c. coconut

Prepare cheesecake mix.
Thicken pineapple juice, using 1 t. cornstarch.
Mix with pineapple and cool.
Spread over cheesecake.
Arrange banana slices over pineapple.
Spread whipped topping over bananas.
Sprinkle with nuts and coconut. Arrange cherries on top.
Refridgerate leftovers.

HONEY BUN CAKE

1 yellow cake mix
4 beaten eggs
3/4 c. oil
1 c. buttermilk
***************
1 c. brown sugar
2 tsp. cinnamon
1/2 c. chopped pecans
***************
Mix first 4 ingredients together well. Pour into sprayed 9x13 pan.
Combine last 3 ingredients and swirl through batter.
Bake at 300' for 40 to 60 minutes.( After 40 minutes, check with totthpick.)
While still warm, drizzle with glaze.
GLAZE
1 c. powdered sugar
2 T. milk
1 tsp. vanilla

BETTER THAN SEX CAKE

1 German chocolate cake mix
1 jar carmel topping
1 can sweetened condensed milk
1 carton Cool Whip
3 Heath bars, crumbled
Bake cake according to box instructions.
While hot, poke holes in it with the end of a wooden spoon.
Pour both carmel and sweet milk over cake.
Let cool.
Top with Cool Whip.
Sprinkle with crushed Heath bars.
Refridgerate leftovers.

GREEN TOMATO COBBLER

Melt 2 T. butter in an 8" square pan,
Mix together: 2 c. ground green tomatoes
1/4 c. lemon juice
3 T. instant tapioca
2/3 c. sugar
1/8 tsp. salt
Pour into pan.
Let stand 15 minutes.
TOPPING
Mix together: 1 and 1/2 c. flour
1 and 1/2 tsp. baking powder
1 and 1/2 tsp. baking soda
1/4 tsp. salt
1 T. sugar
Cut in 1/3 c. solid shortening(I use lard.)
Beat 1 egg with 1 c. sour milk.
To make sour milk, add 1 T. vinegar with milk.
Slowly add milk to flour mix.
Spoon over tomato mix.
Bake at 350' for 30 minutes.
Raise temperature to 400' for 10 additional minutes.

OREO COOKIE ICE CREAM

3 egg yolks, well beaten
1 can Eagle brand milk
2 tbsp. water
4 tsp. vanilla
Mix all together well.
Stir in 1 c. crushed oreos
1/2 c. chopped nuts(optional)

2 c. heavy whipping cream
Whip to stiff peaks with 1 tbsp. sugar
Fold yolk mixture into whipped cream.
Pour into foil-lined pan.
Freeze for at least 6 hours.
Remove from freezer.
Lift from pan by foil.
Slice and serve.

This recipe came from my family's church cookbook.
We love it!

CHOCOLATE COBBLER

This is the cobbler I made.

This is the cobbler my friend~Sue~ made. I borrowed the recipe from her blog.

I don't know why they look so different.

Melt 2 sticks of butter in a 9x13 pan while preheating the oven to 350'.

In a large bowl, mix together:

1 and 1/2 c. of self-rising flour

1 and 1/2 c. sugar

1 tsp. vanilla

3/4 c. plus 1 T. milk

Drizzle over the melted butter.

DO NOT STIR.

In a bowl, mix together:

1 c. sugar

5 T. cocoa

Sprinkle over batter.

DO NOT STIR.

Bring 2 c. water to a boil.

Pour over sugar mix.

DO NOT STIR.

Bake, uncovered, for 35-45 minutes.

Cool slightly to settle.

We both served this warm with a scoop of vanilla ice cream and it was absolutely DELICIOUS!!!

EASY SUGAR COOKIES

Cream together: 1 c. sugar
1 c. butter
1 egg
2 tsp. vanilla
Add: 2 c. flour
Refridgerate for 1 hour.
Shape dough into 1" balls.
Flatten with bottom of glass dipped in sugar.
Bake at 375' for 8-10 minutes.
Remove from cookie sheet immediately.

PEANUT BUTTER ICE CREAM PIE

9" graham cracker crust

Whip together: 1/2 c. whipped topping

1/2 c. chunky peanut butter

1 quart soft vanilla ice cream

Spread in pie crust.

Garnish with chopped peanut butter cups.

Freeze for 1 hour.

DIVINE PRALINE BROWNIES

1 brownie mix, prepare according to box directions.

Spread in sprayed 9x13 pan. Set aside.

In a skillet, melt 4 T. butter.

Add 1 c. brown sugar and 1 c. chopped pecans.

Heat until sugar dissolves.

Drizzle over brownies.

Bake in 350' oven for 25-30 minutes.

Refridgerate leftovers.

BUCKEYE BROWNIES

Prepare and bake 1 brownie mix in a sprayed 9x 13 pan. Cool completely.

Mix together: 2 c. powdered sugar

1/2 c. softened butter

1 c. creamy peanut butter

Spread over brownies and chill for 1 hour.

Melt together: 6 T. butter

and ^ oz. chocolate chips

Spread over brownies.

Cool and cut.

ROCKY ROAD FROZEN SANDWICHES

32 graham crackers

Spread 16 with chocolate frosting and press on

a few mini-marshmallows and some peanuts.

Spread remaining 16 crackers with marshmallow cream,

then with softened ice cream.

Press the two halves together.

Wrap individually and freeze.

MUG CAKE

Ever want just one piece of cake? With this recipe, you can get just that!
Into your favorite mug, put :
4 T. self-rising flour
4 T. sugar
4 T. cocoa
Stir it up.
Add:
1 beaten egg
3 T. milk
3 T. oil
Stir this well.
Here you can add 1 T. chocolate chips or chopped nuts.
Microwave on high for 3 minutes.
Mix 1 T. powdered sugar with a tiny bit of water to make a frosting or glaze; or eat plain!

OKLAHOMA COCONUT CAKE

1 Cake mix- yellow or white
Make according to directions on box. Bake in sprayed 9x 13 pan.
While cake is still hot, poke holes all over with fork.
Mix together 1 can Eagle brand milk and
8 oz. cream of coconut with a whisk.
Pour over cake.
When cooled, spread with 8 oz. Cool Whip.
Top with 1 c. coconut and 1/2 c. chopped pecans.

PASTEL CAKE

1 Yellow cake mix---mix according to box instructions.
Divide batter in half.
Into one half, mix 1 box dry lime Jello.
Into the other half, mix 1 box dry lemon Jello.
Pour each layer into a round layer cake pan.
Bake at 350' for 28-30 minutes or until a toothpick pulls clean.
Allow to cool for 30 minutes, then remove to wire racks.
Place limecake on plate. Cover with 1/2 of an 8 oz. tub of CoolWhip.
Add lemon cake and remainder of CoolWhip.
Cake must be refridgerated until ready to serve.

CHOCOLATE CHERRY CAKE

1 Devil's food cake mix
1 large can cherry pie filling
2 eggs
1 T. almond extract
Beat with mixer until blended; then on high for 2 minutes.
Cherries will be shredded by mixer.
Pour into sprayed 9x13 pan.
Bake according to box directions.
5 minutes before done: combine in a saucepan:
1 c. sugar
5 T. butter
1/2 c. evaporated milk
Bring to a boil for 1 full minute.
Add 1 c. chocolate chips and 1 tsp. vanilla.
Remove cake from oven and pour mix over.
Let stand for 1 hour before serving.
Garnish with cherries or Cool Whip.

BUTTERFINGER CAKE

1 dark chocolate cake mix ( your choice )
Bake in 9x13 pan according to box directions.
Using a wooden spoon ( or equivalent ) to poke
holes in cakes.
Spoon 1 can sweetened condensed milk
over entire cake.
Refridgerate for several hours.
Before serving, spread a 12 oz. container of
thawed Cool Whip over cake.
Drizzle cake with:
1/2 c. chocolate and
1/2 c. caramel ice cream syrup.
Finely crush 1 or 2 butterfingers in a
zip bag. Sprinkle over cake.
Cut and serve.
Refridgerate leftovers.

This recipe comes from my new friend-FARM CHICK.

DREAMY ORANGE PIE

2 c. crushed vanilla wafers

1/4 c. chopped pecans

1/4 c. melted butter

Mix and press into 8x8 pan.

Soften 2 pints each orange sherbet and vanilla ice cream.

Spread 1/2 of each pint in layers over crust, resulting in 4 layers.

Freeze for 3 hours.

Top with Cool Whip.

Can use orange slices/chocolate chips/orange zest to decorate.

If you loved the Dreamsicle as a child, you will love this pie!

5 LAYER BARS

1 and 1/2 c. graham cracker crumbs
1 c. melted butter
Mix well and press into 9x13 pan.
Layer over crust: 1 c. butterscotch chips
2 c. chocolate chips
1 c. coconut
1 c. chopped pecans
Drizzle with: 1 can Eagle brand milk.

Bake at 350' for 30 minutes.

OREO CHEESECAKE

20 oreos-crushed
1/4 c. melted butter
Mix together and press into sprayed 9x13 pan.

Beat together: 4--8 oz. cream cheese
1/2 c. sugar
1 tsp. vanilla

Fold in: 8 oz. Cool Whip

Add 15 oreos, roughly broken.
Pour over crust.
Refridgerate at least 4 hours.
Drizzle with chocolate syrup before serving.

SNICKERDOODLE CAKE

1 German chocolate cake mix.
Mix it as box directs.
Pour half of mix into sprayed 9x13 pan.
Bake for 20 minutes in 350' oven.
Remove from oven.
In a saucepan, melt together: 14 oz. bag of caramels, 1/2 c. butter and 1/3 c. milk.
Pour this over baked portion of cake.
Now you can add: 12 oz. chocolate chips and 1 c. chopped walnuts.
Pour remaining batter over and return to oven for an additional 20 minutes.
I actually sprinkled the nuts and little cinnamon-sugar on top before I popped it back in the oven.
I substituted a spice cake mix for the German chocolate and skipped the chocolate chips.
I did not ice the cake.
Mike (my favorite test subject) loved it!

APPLE CAKE

Spray your cake pan- an 8x8 or as I used, a cast iron skillet.
In a bowl, mix together: 1 and 1/2 c. flour
1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
In a larger bowl, mix together: 1 c. sugar
2 c. peeled, diced apples
1 beaten egg
1/2 c. oil
Slowly add flour mix until all is incorporated.
Pour into pan.
Bake at 350' for 30 minutes, will begin to get crispy around edge.
Turn out onto a plate.
We served with vanilla ice cream and Smuckers caramel sauce.

HOMEMADE OREO COOKIES

18 oz. chocolate cake mix
2 eggs
2 T. water
2 T. oil
1/2 c. cocoa
Blend well and let stand for 20 minutes.
Roll into 1/2" balls. Flatten with a flat-bottomed glass, dipped in Nesquik.
Bake at 350' until puffy and dry.
They will flatten out as they cool.

FILLING:
Disslove 1 envelope Knox gelatin in 1/4 c. cold water.
Beat 1 c. Crisco until fluffy.
Add 1# plus 1 c. powdered sugar and 1 tsp. vanilla.
Beat until well blended.
Spread 1 T. between 2 cookies.

CAKE MIX COOKIES

1 pudding type cake mix--try lemon. It's great.
1 egg
1 small tub whipped topping
Mix well.
Let set 20 minutes.
Scoop with teaspoon or melon baller.
Bake 10 minnutes in 350' oven.
Let cool and roll in powdered sugar.
If they are more flat than round, ice with simple icing.

PUMPKIN BARS

BARS:
2 c. sugar

1/2 c. oil

1 sm. can pumpkin

4 eggs

2 c. Bisquick

2 tsp. cinnamon

I add 3 smashed bananas. (optional)

1/2 c. chopped nuts(optional)
ICING:
1 (3 oz.) pkg. soften cream cheese

1/3 c. softened butter

1 tbsp. milk

1 tsp. vanilla

2 c. powdered sugar

Beat sugar, oil and pumpkin eggs 1 minute. Stir Bisquick and cinnamon into mixture. Put in greased 15 x 10 1/2 x 1 inch pan. That is a large cookie sheet or Texas sheet cake pan. Bake at 350 degrees for 25-30 minutes.

ICING: Cool bars first. Combine cream cheese and butter, milk, vanilla and powder sugar. Beat until smooth. Spread on cooled bars. Cut 1 x 2 inches.

HALLOWEEN TARANTULAS

Mix in lg. bowl:
2 c. flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/2tsp. salt

In separate bowl, beat together:
10 T butter
1 egg
1/2 c. brown sugar
1/4 c. sugar
1 tsp. vanilla
Gradually add flour mix, beating until smooth.
Roll dough by the tablespoon into balls.
Place on baking sheet.
Insert 4 straight pretzels on each side to form spider legs.
Bake at 350' for 7-10 minutes.
Cool on racks.
We let the kids decorate them but
here is another suggestion if you are taking them to a party at school:
Melt a 12 oz. bag of chocolate chips with 2 T oil.
Spread on cookies and sprinkle with chocolate sprinkles.
Press 2 red candies on for eyes.
Makes 2 & 1/2 dozen.
You can also do this adding baking cocoa to make the spiders brown
or using chocolate chips or nuts in the batter.

SOFT + CHEWY CHOCOLATE-PEANUT BUTTER COOKIES

1 Devil's food cake mix
4 oz. softened cream cheese
1/2 c. peanut butter
1 egg
Beat all ingredients on low 2 minutes,
then on medium 2 minutes.
Shape into 1" balls and place on
baking sheet, 2" apart.
Flatten using fork, dipped in sugar,
using criss-cross pattern.
Bake at 375' for 7-8 minutes.
Allow to sit on baking sheet for 2 minutes
before removing to cooling rack.
Makes app. 3 1/2 dozen cookies.

Can add 1/2 c. chopped peanuts.
Can use cashew butter and chopped cashews.

PINEAPPLE UPSIDE-DOWN CAKE

3T. butter,melted in a cast iron skillet--you can use a 9x13 pan but you're going to miss out on the true effect; the nostalia.
1 c. brown sugar, spread over the butter
1 can (15 oz. ) pineapple rings, drained
Arrange the rings over the brown sugar.
You can put a maraschino cherry in the center of each ring.
In a bowl, cream together: 1/2 c. softened butter and 1 c. white sugar.
Separate 2 eggs. Beat the yolks and add to creamed mixture.
Beat the whites and set aside.
Sift together 2 c. flour and 2 t. baking powder.
Aternately add flour mix and 1/2 c. milk until both are incorporated into creamed mixture.
Add 1 t. vanilla.
Fold in beaten egg whites.
Pour over pineapple rings.
Bake in 350' oven for 30 minutes or until edges are browned.
This is how your cake should look.
Turn onto a large plate. Serve with whipped cream.
I want to thank my friend, Lea over at Farmhouse Blessings, for this recipe. My Mom used to bake this when we were kids. I know my sisters will love this one! I do have a cast iron skillet and we are going to be enjoying this recipe for many years to come.

SPICY PUMPKIN COOKIES

1 yellow cake mix
2 tsp. pumpkin pie spice
1 c. canned pumpkin
1/4 c. softened butter
Beat with mixer on medium for 2 minutes.
OPTIONAL>>>1/2 c. raisins( My dh says raisins don't belong in cookies! )
Drop by spoonfuls, 2" apart on lightly sprayed baking sheet.
Bake at 375' for 11 to 14 minutes.
Cool on sheet 1-2 minutes, then remove to rack.
Cool completely.
Frost cookies.
I use store-bought icing.
You can decorate with pecans or sugar crystals or little pumpkins.

SALTED NUT ROLLS

16 oz. dry-roasted peanuts, divided
1/4 c. butter
10 oz. package peanut butter chips
14 oz. can sweetened condensed milk
10 oz. package mini-marshmallows

Spread half the peanuts in a 9x13 pan.
Combine butter, peanut butter chips, and condensed
milk in a saucepan over medium heat, stirring until melted.
Stir in marshmallows until melted.
Pour over peanuts.
Sprinkle remaining peanuts over top.
Gently pat down.
Refridgerate until set, about 1 hour.
Cut into squares.

MOCK APPLE PIE

4 c. zucchini, peeled, seeded, sliced
2/3 c. lemon juice
Cook together over medium heat until zucchini is tender.
Add: 1/2 tsp. nutmeg
1 c. sugar
1/2 tsp. cinnamon

In a separate bowl, mix:
1 and 1/2 c. butter
4 c. flour
2 c. sugar
1/2 tsp.salt
Will be crumbly.
Press half of this mix in sprayed 9x13 pan.
Bake in 350' oven for 10 minutes.

Add 1/2 c. crust mix to the zucchini and stir.
Pour zucchini mix onto crust.
Crumble remaining crust mix on top.
Bake at 350' for 40 minutes.
This will look and taste like apple crisp/pie.

TRIPLE-LAYER PEANUT BUTTER BROWNIES

Bake 1 box of brownies in 9x13 pan, according to box directions.
While they cool, mix 1 small box instant jello pudding with 1 c. milk.
Add to pudding, 1 c. creamy peanut butter and 1/2 c. powdered sugar.
Spread over cooled brownies.
Microwave 1 and 1/2 c. frozen whipped topping with 3 squares of Baker's semi-sweet chocolate on high for 1 minute, stirring after 30 seconds.
Spread over pudding.
Sprinkle with 1/2 c. coarsely chopped, dry-roasted peanuts.
Refridgerate for 1 hour before serving.
Refridgerate leftovers.

BLUE RIBBON BROWNIES

2 c. plus 2 T. butter
12 T. cocoa
2 and 1/2 c. sugar
Stir together in double boiler.
Cool slightly.
Add 5 beaten eggs and
2 tsp. vanilla.
Gradually add 1 and 3/4 c. flour.
Pour into sprayed 9x13 pan.
Bake at 350' until a toothpick pulls clean from center.
Frosting:
2 c. powdered sugar
4 T. butter
1/2 T. cocoa
1/2 tsp. vanilla
Stir until smooth.
Add milk if needed to reach desired consistency.
Nuts , optional

SNICKERS PIE

4 king-sized Snickers
1/2 c. peanut butter
1 and 1/2 T. half 'n half
Melt together in double boiler or microwave.
Stir until smooth. Cool.
Stir in 1/2 tsp. vanilla.
Fold in 4 c. thawed Cool Whip.
Pour into a 9 " graham crust.
Freeze for 4 hours.
Top with Cool Whip and
drizzle with chocolate syrup.
Sprinkle with nuts.

CHOCLATE CHIP-PECAN PIE

1 c. sugar
1/2 c. flour
2 beaten eggs
1/2 c. melted butter
1 tsp. vanilla
Mix together well.
Add:
1 c. pecans
1 c. chocolate chips
Pour into 9" unbaked crust.
Bake at 325' for 45 minutes.

MARVELOUS MOCHA PUDDING

1 4 oz. box of instant chocolate pudding
1 1/2 c. milk
1/2 c. strong coffee, cooled
Beat until well-blended, about 2 minutes.
Spoon half of the pudding into dessert glasses.
Crumble 8 oreos or 4 Chips Ahoy cookies.
Divide equally among dessert glasses.
Gently stir 1 1/2 c. Cool Whip into remaining
pudding. Spoon evenly over desserts.
Chill.
Before serving, top oreos desserts with an oreo.
For Chips Ahoy, top with mini-chocolate chips.
You can buy fat-free, sugar-free pudding mix, skim milk,
reduced-fat cookies and Lite Cool Whip to save app.
100 calories and 5 grams of fat.

OOEY-GOOEY PUMPKIN PIE CAKE

Crust: 1 yellow cake mix
1 beaten egg
1/2 c. melted butter
Mix well and press into sprayed 9x13 pan.
Filling: 3 beaten eggs
1 can pumpkin pie filling
8 oz. softened cream cheese
1 tsp. vanilla
1/2 c. melted butter
1# powdered sugar
Mix with beaters til smooth.
Pour over crust.
Bake at 350' for 40 minutes.
Will be jiggly.
Serve with dollop of Cool Whip and sprinkle of nutmeg.
This recipe comes from Paula Deen(Food Network).

DATE BARS

Mix together: 1/4 c. butter
1/3 c. brown sugar
5/8 c. flour
pinch baking soda
1/3 tsp. salt
1/2 c. oatmeal
Press half of mix into sprayed 8x8 pan.
Filling: 1 c. dates
1 tbsp. sugar
1/2 c. water
Cook together until thick.
Cool and spread over oatmeal.
Top with remaining oatmeal mix. Press.
Bake at 400' for 20-25 minutes.
My Grandma Fraise made these for us and I loved them.
Great memories.....Rest in Peace.

LAYERED PUDDING DESSERT

1st layer: 1 and 1/2 c. softened butter
1 and 1/2 c. flour
6 oz. chopped pecans
Mix together and press into sprayed 9x13 pan.
Bake at 350' for 12-15 minutes.
2nd layer: 8 oz. softened cream cheese
1 c. powdered sugar
1 c. Cool Whip
Whip together and spread over crust.
3rd layer: 2 --4 oz. boxes instant vanilla pudding
beat with 4 c. milk. Add 2 c. coconut.
Spread over cream cheese layer.
Refridgerate for 30 minutes.
Top with Cool Whip and sprinkle with coconut.
This recipe comes from my sister-in-law-, Linda.
Rest in Peace.

FAVORITE OATMEAL COOKIES

Cream together: 1 c. brown sugar
1 c. sugar
1 c. butter
2 beaten eggs
Sift together: 2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
1/8 tsp. salt
Combine with creamed ingredients,
Add: 2 c. oatmeal
1 c. coconut
1 c. chopped pecans
1 tsp. vanilla
Makes a very stiff dough.
Drop by teaspoon onto baking sheet.
Bake at 350' for 12-15 minutes or golden brown.
This recipe comes from my Mom, Margie.

BANANA SOUR CREAM CAKE

1 yellow cake mix
3 eggs
3 mashed bananas
1 c. sour cream
1/4 c. oil
Beat for 2 minutes.
Pour into a greased and floured bundt pan.
Bake at 350' for 35-40 minutes.

Cool for 10 minutes before turning onto serving plate.
Can serve with powdered sugar and fresh fruit- or -
1 stick butter
8 oz. softened cream cheese
16 oz. powdered sugar
Spread over cake.
Sprinkle with 1 c. chopped walnuts.

" MAIN DISHES "

SANTA FE PORK CHOPS

4 loin chops
Dredge in 3 T. flour seasoned with salt & pepper.
Brown in 1T. oil in large skillet.
Remove to plate.
In same skillet, heat together
1/2 c. salsa
1/2 c. frozen corn
1/2 c. black beans
1/4 c. water
Simmer for 2-3 minutes.
Add: 1/4 c. sour cream and
1/4 c. chopped, fresh cilantro.
Pour sauce over chops.
Serve with green salad and hot roll.

SWISS STEAK SUPREME

2# round steak, cut into serving size.
Pound out and dredge i n flour seaoned with salt + pepper.
Brown in 1 tbsp. shortening in big skillet.
Slice 1 green pepper and 1 onion.
Arrange over steak.
Add 1 - 15 oz. can of tomatoes.
Simmer for 30 minutes.
Add 1 c. water. Cover and simmer for 2 hours and 30 minutes.
Baste occasionally.
Works great if you use an electric skillet.
After you brown the steak, you can transfer to crockpot or oven casserole.
Cook until meat is tender.
Shown with mashed potatoes and asparagus spears.

SPAGHETTI CARBONARA

8oz. spaghetti-cook according to directions on package.
No salt or oil.
Drain and reserve 1/2 c. liquid.

Whisk together: 1/3 c. Parmesan cheese

1/4 c. fat-free sour cream

1/2 t. salt

1 T. minced garlic

Beat 2 egg whites and add reserved liquid.

Whisk into sour cream.

Warm over low heat.

Add 1c. chopped ham to warm pasta.

Add to sauce and toss gently.

Continue heating for 5 minutes.

Do not boil.

Sprinkle with 1/4 t. coarse ground pepper.

Servings--4

WW# 8 per serving

Calories--375 per serving

Some folks add 1/2 c. chopped red pepper.

Does not add points or calories.

ASPARAGUS-BOK CHOY STIR-FRY

SAUCE: 1/3 c. chicken stock
1 tsp. honey
2 T. white wine or white wine vinegar
1 tsp. soy sauce or teryaki sauce
1 T. cornstarch
large pinch each salt and pepper
Mix well and set aside.

In a large skillet or wok, heat 1 T. EVOO.
Add: 1 tsp. fresh ginger, cut into fine pieces
1 tsp. minced garlic
2 green onions, sliced very thin
1/2 green chili pepper, minced fine--optional
Saute for 1 minute.
Add 1/2# ground chicken or diced chicken.
Stir-fry until chicken is cooked through.
Add: 1/2# fresh asparagus, broken into bite-sized pieces
1 c. bok choy, sliced thin
Spinach or kale may be substituted for bok choy.
Stir-fry for 2-3 minutes.
Add reserved sauce and stir well so as to coat all vegetables.
Serve with steamed or fried rice.

SWISS HAM POTATO SCALLOP

6 tbsp. butter
2 tbsp. flour
1 tsp. salt
Saute in saucepan.
Slowly add 2 c. milk to make white sauce.
Mix together: 1 tbsp. dill weed
1 c. shredded Swiss cheese
1/2 c. diced green onion
Wash and slice 4 lg. potatoes.
3 c. cubed ham
In casserole, layer:
potatoes, cheese, sauce, ham, cheese, potatoes, sauce
Mix 1/4 c. melted butter
and 1/2 c. bread crumbs.
Sprinkle on top.
Sprinkle with paprika.
Bake at 325' for 45 minutes or 250' for 2 hours.
Shown with cucumber/lettuce salad.

ORANGE GINGER HAM STEAK

1 to 1 1/2# Ham steak
Cut into 4 pieces.
Saute in 1 T. butter.
Move to the side and saute
4 pineapple rings in same skillet.
In a bowl, whisk together:
1/2 c. orange juice concentrate,thawed
1/4 c. white wine
1 t. dry mustard
1/4 t. ground ginger
Pour over ham and pineapple.
Cover and simmer 15 minutes.
Serves 4.
5 WW pts. per serving
Shown served with pureed peas, carrot
coins and mashed potatoes.

EASY CABBAGE ROLL CASSEROLE

Brown 1# ground beef with 1 c. chopped onions.
Drain well and add 2--8oz. cans of tomato sauce.
Mix in 2# shredded cabbage
1 c. uncooked Minute Rice
1 tsp. salt
Pour mixture into 9x13 sprayed casserole.
Pour 1 can beef broth over and cover with foil.
Bake at 350' for 1 hour.
Remove from oven and uncover.
Return to oven for about 30 minutes.
Serve with a dollop of sour cream and crusty bread.

EASY POT ROAST

Frozen chuck roast
1-12 oz. Coke
1 can cream of mushroom soup
1 package dry onion soup mix
Stir Coke and soups together.
Pour over frozen roast.
Bake-covered- at 300' for 2 hours.
Add desired vegetables.
Return to oven for 2 more hours.
Gravy will be ready.

EGG FOO YOUNG

5 eggs-well beaten
Add: 1/4 c. chopped onion
3/4 c. chopped chicken, pork or shrimp
1/2 c. mushrooms
1/4 c. chopped water chestnuts
1/4 c. chopped celery
dash of soy sauce
Shape into patties and saute.

SAUCE/GRAVY:
1 c. chicken broth
2 tbsp. soy sauce
1 tbsp. corn starch
1/4 c. water

Heat broth and soy sauce to a boil.
Mix water with corn starch.
Slowly pour corn starch mix into boiling broth.
Remove from heat. Stir till thickened.

LORI'S WINNING SHRIMP STROGANOFF

1 pound uncooked, deveined shrimp
4 cups of fresh broccoli florets
12 oz bag of Egg Noodles
9 oz Sour Cream
16 oz Kraft VELVEETA (half of the big 32oz box)
1 can Campbell's Cream of Shrimp
INSTRUCTIONS:
1. Cook egg noodles according to package directions
2. Drain and toss in broccoli & shrimp. Pour into 13x9 casserole dish
3. In a saucepan, add VELVEETA, cream of shrimp, and sour cream until melted
4. Add salt and pepper to taste. Pour on top of noodle mixture and bake at 350° for 25 minutes.

Lori has related that you can substitute cubed chicken for the shrimp and cream of chicken soup for the cream of shrimp soup.

LORI'S RECIPE WON THE VELVEETA CHALLENGE FOR 2008.

GRILLED SCALLOPS

Choose large fresh scallops.
Soak wood skewers.
Char 1 red pepper over a flame.
Put it in a paper bag and roll down top.
After 5 minutes, remove. Skin should slip over. Cut into strips.
Marinate scallops for 10 minutes in :
zest of 1 lemon
3 tbsp. EVOO
dash salt
dash pepper
dash garlic
Wrap pepper strips around scallops and thread onto skewers.
Spray grill before lighting.
Spray skewers. Grill until no longer transparent.
Serve with rice and greens.

LIME & CILANTRO CORNISH GAME HENS

4 cornish game hens, washed and patted dry
(can substitute chicken breasts)
12 limes
1 bunch of cilantro, chopped

Place each hen(or breast) in a Ziploc bag.
To each, add the juice of 3 limes and 1/4 of the cilantro.
Refridgerate overnight.
Remove hens(breasts) and discard marinade.
Bake at 350'--hens for 1 hour, or browned with clear juices;
breasts for 25 minutes.
Serve with rice and green vegetable.
This recipe is easy to divide or multiply.

EASY HAM LOAF

#1 ground ham
#1 ground lean pork
#1 ground white turkey
1 c. crushed Wheaties
1/2 c. chopped onion
1/2 c. evaporated milk

Mix all well.
Shape into a loaf in a sprayed pan.
Bake at 350' for 1 hour.
Remove from oven.
Top with Baby Rays BBQ sauce or catsup.
Return to oven for 5 minutes.

Wheaties--not just for breakfast anymore!

BACON-CHEESEBURGER MEATLOAF

Put 3 slices bread in bottom of loaf pan.
Fry 10 slices of bacon, drain + crumble.
Combine with: 2 beaten eggs
8 oz. shredded cheese
1# ground beef
1/4 c. real mayo
1 tbsp. worchestershire sauce
1/4 c. bread crumbs
Put on top of bread in loaf pan.
Bake at 350' for 40 minutes.
Remove from oven.
Drain any excess grease.
Combine: 1/3 c. catsup
2 tbsp. yellow mustard
2 tbsp. brown sugar
Top meatloaf with mix.
Top with French-fried onions
Return to oven for 15 minutes.
This recipe comes from Paula Deen(Food Network).

SPAGHETTI PIE

6 oz. spaghetti, cooked + drained
1/3 c. Parmesan cheese
2 beaten eggs
4 oz. softened cream cheese
Mix well + press into pie pan.

Filling: 1 lg. onion
1# ground beef
Saute together.
Add: 1 small jar Ragu
Add filling to crust.

Top with 1 c. shredded mozzarella.
Bake at 350' for 25-30 minutes
or til bubbles.

KIELBASA AND RICE

1 kielbasa, cut into 1/2" pieces
1 can red beans, do not drain
1/2 c. chopped red and green peppers
1/2 c. chopped onion
3 c. cooked rice-we like yellow saffron rice.
Saute kielbasa, onion, and peppers in 1 tsp. EVOO and 1 T. butter.
Add beans and rice.
Add 1 tsp. chili powder,
1 tsp. garlic powder,
1/2 tsp.cumin.
Stir well and heat thoroughly.

EASY PORK CHOP DINNER

4 - 5 pork chops
1 c. minute rice
1 can green beans, drained
1 c. orange juice
1 can cream of mushroom soup
Lightly brown chops.
In a casserole, combine juice, soup + rice.
Spread green beans over rice mix.
Lay pork chops on top.
Bake in 350' oven for 45 minutes,
covered with foil.
Remove from oven.
Remove foil and sprinkle with paprika.
Return to oven for 15 minutes.

SHRIMP SCAMPI

1 # pre-cooked, tail-on shrimp(thawed)
In a saucepan: 2 tbsp. butter
1 and 1/2 tsp. minced garlic
1/8 tsp. cayenne pepper
2 tbsp. chicken broth or white wine
5 tsp. lemon juice
1 tbsp. parsley flakes
1/2 tsp. salt
Gently bring to boil.
Remove from heat.
Put shrimp in oven-proof pan.
Cover with sauce.
Broil til just bubbly.

To thaw shrimp, put in bowl of cool water.
When thawed, drain very well.

DIRTY RICE

In a large skillet, brown 1/2 # spicy sausage with 1/2 c. each onion, celery and pepper.
Drain off fat. Add a pinch of red pepper flakes and 1 tsp. parsley flakes.
Return to heat and add 1 can chicken broth, 1 tsp. worchestershire,
and 1 & 1/4 c. MinuteRice. Simmer til all moisture is absorbed.
Salt and pepper to taste.

SALISBURY STEAKS

Mix together: #1 lean ground beef(can use chicken)
1 beaten egg
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. celery salt
1/2 c. minced onion
1/2 c. bread crumbs
Shape into patties.
Sprinkle with grill seasoning.
Pan fry in sprayed skillet.
In a saucepan mix:
1 can golden mushroom soup
1/2 can water
Serve with mushroom gravy over.
Some folks say salisbury steak is just another burger.
You be the judge.
Shown here with parsleyed noodles and carrots.

TORTILLA CASSEROLE

6-8 flour tortillas
1 and 1/2 #ground beef or turkey
with 1 chopped onion,
browned + drained
Add : 1- 4oz. can of chopped green chilis
1 can Mexicorn
1-8 oz. can of green salsa
Layer into sprayed 9" casserole:
tortilla, meat mix, shredded cheddar cheese
Mix 1 can Campbell's pepper jack soup
and 1/2 can water.
Pour over casserole.
Put casserole on baking sheet.
Bake at 350' for 45 minutes.
Let sit 10 minutes before serving.
Serve with your favorite toppings:
sliced black olives
chopped green onions
avocado slices or guacamole
pico de gaillo
sour cream
cilantro
salsa
chopped tomatoes

ASPARAGUS BURRITOS

1/2 # fresh asparagus, trimmed to one length
1/2 c. ricotta cheese
1/4 c. mozzarella cheese
1/4 c. parmesan cheese
1 T. fresh thyme or 1/2 t. dried
1/2 t. sesame oil
salt + pepper to taste

Steam asparagus for 4 minutes.
Plunge into cold water to retain color + crispness.
Mix remaining ingredients together.
Divide cheese mix onto 4 lg. tortillas.
Spread evenly.
Add 1/4 of drained asparagus to each tortilla and roll up.
Put in sprayed casserole.
Top each tortilla with 1 lg. T. salsa and sprinkle of Parmesan cheese.
Bake at 375' for 12-15 minutes.
Top with sliced black olives and minced red onions.
Tomato or spinach tortilla wraps offer great variety.
Can also top with chopped tomato or sour cream.
If you need meat in your burrito, cooked, slivered chicken would be good.

"Aparagus inspires gentle thoughts....." Charles Lamb

HAMBURGER SUPREME

1# uncooked ground beef
1 can cream of mushroom soup
1 soup can hot water
1 c. Minute Rice
1 c. chopped celery
1 c. chopped onion
1/2 tsp. pepper
6 tbsp. soy sauce
1/4 c. chopped green pepper

Mix all ingredients well and turn into sprayed casserole.
Bake at 350' for 50 minutes.
Remove from oven and sprinkle with sliced almonds.
Return to oven for 10 minutes.
Serve with green salad and crusty bread.
This is one of the first casseroles I ever made from a recipe.

QUICK ASIAN DINNER

1 c. leftover meat--can be beef roast, chicken, ground meat
2 packages oriental Ramen noodles
16 oz. package oriental vegetables
1/2 tsp. ground ginger--fresh is good
4-5 sliced green onions
Mix together: meat
seasoning packets from both noodle mixes
vegetables
ginger
Add 2 c. very hot water.
Break up noodles and add.
Cover pan for 5 minutes.
Add green onions and stir.

AMISH ROPE SAUSAGE

Place the rope sausage in a sprayed skillet on medium heat.
Cover and cook for 10 minutes. I use a tongs and a spatula to turn it over.
I add 1/2 bag of Potatoes O'Brien on top of rope.
You can also add additional chopped peppers and onions.
Stir potatoes occasionally. When potatoes get brown,
remove everything to a platter.
Cut sausage into pieces.
Applesauce goes well with this pork dish.

KEILBASA WITH VEGETABLES

1# keilbasa, cut into 1" chunks
Chunk any of the following vegetables:
1 green pepper
1 onion
1 red pepper
3 ribs celery
1 small zucchini
1 summer squash
1 tomato
button mushrooms
Saute all ingredients together in 1 tbsp. butter and 1 tbsp. EVOO.

Cover w/ lid and steam for about 6-7 minutes.

Serve over rice( our favorite is saffron ).

TUNA CASSEROLE

12 oz. package noodles, cooked according to directions on package.
Drain thoroughly.
Add 2 - 6 oz. cans tuna
1 c. frozen peas that have been thawed
1 can cream of mushroom soup
You can use any of the cream soups.
Put in a sprayed casserole
Top with 1/4 c. shredded cheese.
Bake at 375' for 25 minutes.

CATFISH FILLETS

The most important thing to remember is--get whole fillets; not bellies.
Bellies have that thin black skin along one edge. I realize that alot-alot-
of people eat these. We do NOT! Fillets are a sweet, flaky, light meat.
Bellies can be tougher and get too crispy on the edges and can
sometimes have a fishy taste. I would NOT take the chance. Whole
fillets may be more expensive, but worth the difference.
We use Zatarin's New Orleans Seasoned Fish Fry.
Wash the fillets in cool water. Pat dry with paper towels.
Use a deep, heavy skillet. Melt and heat #1 real lard til pinch of flour
bubbles. Dip fillet into 1 c. buttermilk and then press into Fish Fry.
Gently slide into very hot lard. I use my fryer dipper to remove.
You know, that weaved dipper thing for rangoons or eggrolls.
Put in only 2 or 3 fillets at a time. We use a cast iron deep-fryer
but you can use any heavy frying pan. We also do it on the burner of
our grill; saves the popping all over and I don't have to clean up. LOL
Remove to paper towel covered dish. Serve immediately.
Put a couple drops of Louisiana hot sauce into 1/2 c. tartar sauce.
Makes a great dip.
I store my skillet with its cover in my oven.
This lard can be used at least twice.

BEEF & NOODLES

This is made from leftover pot roast.

I refridgerate the broth. Then I remove the fat that solidifies.

Put the broth in a large pot. Add water to bring it to 5 c.

Add 1/2 c. each-onion, celery, carrots,

1 c. chopped roast ( or any cooked meat )

and 1 can sliced mushrooms.

Bring to a boil. Add 12 oz. egg noodles.

Cook according to package directions.

SEAFOOD AU GRATIN

1# pre-cooked shrimp, chopped
1 can crabmeat, flaked
dash salt
dash pepper
dash cayenne
dash crab seasoning
Place in sprayed casserole.
In a saucepan: 1/2 c. butter, melted
add 1/2 c. flour
Stir and cook for 1 minute.
Add 1/2 c. milk or white wine., stirring well.
Pour over seafood.
Top with 1 and 1/2 c. shredded monterey jack cheese.
Bake at 350' for 35 minutes.

CORN PONE PIE

1 # ground beef
1 chopped onion
1 can tomatoes
1 can red beans, drained
1 can corn, drained
s + p
1-2 t. chili powder
1 T worchestershire sauce

1 cornbread mix

Brown beef and onion.
Add tomatoes, beans, corn, worchestershire,+ spices.
Simmer 20 minutes.
Pour into casserole dish.
Prepare cornbread according to box instructions.
Spread over chili mix.
Bake in 375' oven until cornbread is golden brown.
Serve with sour cream, black olives, chopped onions, etc.

JALAPENO-STUFFED FILET MIGNON

"Red meat is NOT bad for you. Now, blue-green meat, that's bad for you!"
~~~Tommy Smothers~~~

4 filets

10 jalapenos

1 onion

1 tbsp. EVOO

1/2 c. Monterey jack,

shredded

Remove seeds and stems.

Chop very fine.

Chop onion.

Saute in EVOO til just starting to soften.

Cut clit in each steak from side forming a pocket.

After veggies cool, add cheese and stir.

Divide into 4 parts.

Stuff into pockets and secure with toothpicks.

Sprinkle generously with freshly ground pepper.

Grill to your taste.

Let sit for 5 minutes so juices settle.
Shown with steamed asparagus.

MEAT STUFFED ZUCCHINI

4 zucchini, cut in half lengthwise; scoop out seeds and fibers
1/2 # ground beef or pork, browned and drained
1 c. shredded mild cheddar cheese
1 small onion, chopped
1/2 c. mild salsa
Mix meat, cheese,onion,and salsa together.
Spoon into shells.
Top with a sprinkle of crushed red pepper flakes.
Sprinkle with Parmesan cheese.
Bake at 375' for 30 minutes or until golden brown.

EASY LOW-FAT LASAGNA

3/4# extra lean ground beef
3 cloves of garlic, minced
1 and 1/2 t. dried oregano
Cook together in a medium saucepan.
Add 1-16 oz. jar of spaghetti sauce
and 1 lg. chopped tomato.
In a bowl, mix 1 beaten egg, a 16 oz. carton of low-fat cottage cheese,
and 1/4 c. parmesan cheese.
Cook 9 lasagna noodles, according to package directions.
Drain well.
Spoon 1/2 c. sauce in bottom of a 9x13 pan.
Add 3 noodles. Spread with 1 c. cheese mix.
Sprinkle on 1/2 c. shredded mozzarella and pour over 1 c. sauce.
Repeat this layering. Top with 3 noodles and remaining sauce.
Cover with foil and bake at 375' for 30 minutes.
Remove foil and add 1 c. mozzarella cheese.
Return to oven for 10 minutes.
Let stand for 5 minutes before serving.
Serve with a salad.
9 Servings at 300 calories each.
Use low-fat mozzarella cheese.( 2 c. in recipe in total.)

MEATLOVERS PIZZA CASSEROLE

1/2# gr.beef
1/2# sausage
1/2# diced bacon
Brown and drain.
Add: 1 chopped pepper
1 chopped onion
1 c. diced ham
1/2 jar your favorite spahetti sauce
Mix well and set aside.
Cook and drain 10 oz. your favorite pasta.
To it add, 4 oz. cubed VelVeeta.
Stir until cheese is melted.
Add remaining half of spaghetti sauce.
Spray a 9x13 pan.
Put noodle mix in bottom of pan.
Add meat sauce mix.
Top with 1/2 bag of shredded VelVeeta.
Then 1/2 c. sliced pepperoni.
Bake in 350' oven for 30 minutes or until cheese starts to bubble and brown.

WILD RICE SAUSAGE CASSEROLE

1 box wild rice, prepared according to directions
1# sausage, browned and drained
4 stalks celery, chopped
1 onion, chopped
1 can sliced mushrooms, drained
Mix well.
Add 1 beaten egg to 1 can cream of
chicken soup( undiluted ).
Mix into rice.
Bake at 350' for 30 minutes.
Top with 1/4 c. chopped pecans.
Shown with chicken and green beans.

CORN + OYSTER CASSEROLE

1 can oysters, drained
1 can cream-style corn
1/4 c. cream
Mix gently and put in a sprayed 8" casserole.
Top with: 2 c. crushed Ritz.
Drizzle with 1/4 c. melted butter.
Bake at 375' for 40 minutes.

LIVER & ONIONS

Remove liver from wrapper and put in shallow dish.

Cover with milk and let soak for 1 hour.

Use calf or beef liver. It has a much milder flavor.

Dredge in seasoned flour and fry in 1" oil for 3-4 minutes.

After you turn it, cover the liver with thinly sliced onions.

Cover pan.

Cook for 5 minutes.

Remove meat from pan.

Add enough of the seasoned flour to form a roux. That's a brown paste.

Allow this to cook at least one minute.

Add hot water slowly while stirring until it is the thickness you like.

My secret ingredient is----remember, it's a secret---1 T. soy sauce.

Return meat to pan.

We serve with fresh vegetables and boiled potatoes.

I don't know why. We just have always liked it that way.

HOMEMADE TAKEOUT CHINESE

1 t. cornstarch
1 t. EVOO
1# pork loin, cut into thin strips
Dredge loin strips in cornstarch.
2 carrots, julinned
2 ribs celery, sliced thin
Stir fry meat and vegetables for 5 minutes.
Add 1/3 c. Kraft balsamic vinaigrette
and 2 T. hoisin sauce.
Stir fry 5 more minutes.
Add 2 green onions, sliced thin and
1 can water chestnuts, rinsed and drained.
Stir fry 1 more minute.
Serve over rice.
All you're missing is the egg roll and we have a recipe-#167- for that!

STUFFED SHELLS

1 # large shells
Drop in a pot of boiling, salted water.
Cook less than package instructions.
Drain. Rinse in cold water. Drain.
In a bowl, mix: 1/2 # browned, drained ground beef
1/2 c. minced onion
1/2 c. Parmesan cheese
1/2 c. cottage cheese
2 tbsp. minced garlic
1 tbsp. parsley flakes
1/2 c. shredded cheddar cheese
Stuff shells with mix.
Put in sprayed 9x13 pan.
Pour 1 jar of spaghetti sauce over.
Sprinkle with 1/2 c. Parmesan cheese.
Bake at 350' for 45 minutes.
Serve with a green salad.

FESTIVE FISH FILLETS

4 fish fillets--thaw + pat dry
Sprinkle with 1/2 tsp. paprika
Dip in 1/4 c. french dressing
Dredge in 1/2 c. Cheese Nips that have been rolled fine.
Drizzle with 2 tbsp. melted butter.
Bake at 500' for 10-12 minutes.
Shown with oven-roasted potatoes.

PORK CHOP AND GREEN TOMATOES

4-6 bone-in pork chops
Salt + pepper and brown.
In a casserole, layer:
2 c. cooked rice
2 thin slice green tomatoes
2 thin sliced onions
1 T. curry powder
pork chops
Bake in 350' oven for 1 hour.
This is great in the fall when we have all
those green tomatoes just before the frost.
Delicious and tangy rice.

SWEET & HOT PEPPERED PORK

SAUCE:
1/4 c. packed brown sugar
1/2 tsp. red pepper flakes
2 T. soy sauce
1# pork tenderloin, cut into strips
Sprinkle with s & p.
Spray skillet with Pam.
Stir fry pork until nearly done.
Add 1 thinly sliced red onion &
1 thinly sliced pepper( any color ).
Stir fry for 2-3 minutes.
Add sauce. Heat through.
Serve on cooked rice and garnish with fresh greens.
We serve on sandwich plates. It looks like a bigger meal
and is satisfying and delicious.

BOHEMIAN RIBS

2# spareribs

1 t. salt

1/2 t. pepper

Season ribs with salt and pepper.

Drain 1 can sauerkraut.

Add 1 T. caraway seed.

Put kraut in sprayed 9x13 pan.

Layer on 1 thinly sliced onion.

Pour over 1 large can tomatoes.

Place ribs on top.

Bake at 350' for 2 hours.

Serve with roasted red potatoes and

dark bread(pumpernickel or rye).

CHEESY HAM, BROCCOLI, POTATO CASSEROLE

Recipe from my friend, Lea, at Farmhouse Blessings(click here).
3 large baking potatoes, sliced thin
Spread in sprayed 9x13 pan.
Sprinkle with 1/4 t. salt, 1/4 t. paprika, and 1/8 t. pepper.
Dot with 1/4 c. butter pats.
Bake uncovered at 425' for 45 minutes.

Steam a 10 oz. bag of broccoli. Drain.
Spread over potatoes.
Spread 2 c. cubed ham over broccoli.

In a saucepan, mix: 3 T. butter
3 T. flour
1/2 t. salt
1/2 t. dry mustard
1/4 t. pepper
Cook over medium heat until smooth.
Gradually add 2 c. milk.
Whisk to almost boiling.
Remove from heat and add 1 1/2 c shredded cheddar cheese.
Stir until melted and pour over casserole.
Sprinkle with paprika.
Bake at 425' for 20 minutes

MELISSA'S QUESO CASSEROLE

Saute in large skillet: 2 tsp. minced garlic
1 chopped onion
in 1 T. EVOO
Add:
1/2 tsp. cumin
1/2 tsp. chili powder
2 cans black beans that have been rinsed and drained
1 can Rotel ( you decide how spicy )
2 c. cooked, chopped chicken
Stir well.
Add: 1/2# cubed VelVeeta
Stir until cheese is melted.
Spray a 9x13 pan.
Spread into pan, 3 c. cooked rice---your choice.
Add chicken / cheese mix.
Top with 1 c. crushed tortillas and a sprinkle of grated cheddar.
Pop into a 350' oven for 15 minutes.
Serve with sour cream, black olives, chopped tomatoes, green onions---your choice.

MEAT TARTS

1# lean ground beef
1/2# lean ground pork or turkey
1 t. sage
2 t. minced garlic
1/4 t. each s+p
1/2 c. water
Combine in saucepan and cook,
breaking meat apart, for app. 15 minutes.
Add 1/2 c. leftover mashed potatoes.
Mix should be thick.
Thaw out 2 pie crusts.
Cut circles to make crusts in muffin pan.
Divide meat mix into 12 crusts.
Bake at 400' until brown.
Servings: 12
WW# 9 --calories 290 each
These are traditionally served on Christmas Eve.

SUNDAY PORK ROAST

1-2# Pork roast
1 large onion, thinly sliced
1/4 - 1/2 tsp. sage
1/4- 1/2 tsp. pepper
Place roast in a sprayed roasting pan.
Cover with onions.
Sprinkle liberally with sage & pepper.
In a mixing bowl, combine:
3/4 c. apple juice
3 T. soy sauce
1/4 c. water
1/4 c. packed brown sugar
2 cloves garlic, minced
Pour around roast.
Here I add about 6-8 small red potatoes( peeled).
Cover with foil. Bake for 1 hour at 350'.
Uncover and return to oven for 15 minutes.
Let roast set for 10 minutes. Slice.
Top with juice and onions.

CRISPY FISH FILLETS

4 fish fillets ( cod, bass, pollack, catfish )
1 beaten egg
Mix together: s+p-1/4 t. each
1 c. dry instant mashed potatoes
1 t. garlic powder
1 t. dried thyme
1 t. dried oregano
Dip each fillet into egg, then mix.
Saute in sprayed skillet for about
5 minutes on each side, depends on thickness of fillet.
Servings: 4
WW# 7 each --390 calories
Shown with parsleyed rigatoni and green beans.

CALICO BEANS

1# ground beef
1 chopped onion
6 slices of bacon, chopped
Brown together and drain.
Drain: 1 can each-pork 'n beans,
kidney beans, butter beans
Reserve juice.
Mix beans and meat in sprayed 9x13 pan.
Mix together: 1/2 c. catsup
1/2 c. brown sugar
2 T. vinegar
1/2 tsp. salt
1/2 tsp. pepper
Pour over casserole.
Bake for 1 hour in a 350' oven.
If more liquid is needed, add some reserved bean juices.

BLACK BEAN TAMALE PIE

1 can black beans, rinsed and drained
1 can corn, drained
1 can mild Rotel
1 c. chunky salsa
Mix well.
You can add 1# ground beef that has been browned and drained, or serve as a vegetarian dish.
Cover bottom of 9x13 pan with 6 corn tortillas.
Top with half the bean mix and half the ground beef.
Make another layer--tortillas, beans, beef.
Top with 1 c. grated cheddar cheese.
Cover with foil and bake at 350' for 30 minutes.
Remove foil and continue baking for 10 minutes.
Serve with sour cream, chopped tomatoes, onions, black olives, jalapenos--whatever you usually serve with tacos or nachos.

SALMON IN PARCHMENT PAPER

4 c. arugula or spinach
4 salmon fillets
2 T. lemon juice
1/4 c. garlic and herb cheese spread
1 c. thinly sliced muchrooms
1 thinly sliced lemon
Using four 15" square pieces of parchment paper ( instructions to follow ) layer into each:
1 c. spinach or arugula
1 salmon fillet
Spread with creamy cheese and drizzle with lemon juice.
Top with 1/4 c. mushrooms and 1/4 of the lemon slices.
Fold according to instructions.
Place in baking sheet with a rim to maintain any juices.
Bake at 400' for 20 minutes.
Carefully transfer to plate.
Cut open and enjoy.
360 calories each.
We prefer to place spinach, then salmon.
To top, we use lime juice, dill weed and kosher salt and a sprinkling of olive oil.
We serve with the vegetable packets in recipe above. Fold 15" square in half. Carefully cut each into a heart.
Place ingredients on one side of fold.
Fold over and tightly crimp as shown in photo.
Place packet on rimmed baking sheet and bake.
To serve, transfer to individual plates.
Steam will escape, so cut or tear carefully and enjoy.
This is a very easy, but elegant way to serve a special meal.
You can do this with any fish fillet or vegetable combo.

HAM SURPRISE

Line pie pan with tube of biscuits, bringing up the sides.
Bake in 350' oven for 10 minutes.
In a bowl, mix: 1 can sliced mushrooms
1 c. chopped onions
1 c. green, red, yellow peppers
2 c. chopped hams
1 can creamed corn
1/4 t. dry mustard
Pour into crust.
Top with shredded cheese.
Bake in 350' oven for 20 minutes or crust is brown.
Let set for 5 minutes before serving.

POTATO PIZZA BAKE

Brown 1# ground beef with 1 c. chopped onion and drain.
Spray 9x13 pan. Spread 4 c. of thinly sliced potatoes into bottom of pan.
Sprinkle burger over potatoes. Sprinkle with salt and pepper.
Mix together: 1 can cheddar cheese soup
1 can milk
15 oz. jar of pizza sauce
Pour over burger. Sprinkle on 1/2 c. Parmesan cheese.
Bake in 350' oven for 1 hour.
Remove from oven and sprinkle on 1/2 c. additional cheese. You can use any kind you like. I used extra sharp cheddar. Return to oven for about 15 minutes.
Allow this to cool slightly so it will serve neatly.

GRILLED, DILLED SALMON

I see all kinds of recipes for barbeque sauce or pineapple orbrown sugar on fish. That just does NOT appeal to me. Fish shouldn't be sweet or barbequed. Crispy, yes. Naturally sweet, yes. Malt vinegar, yes. Tartar sauce, yes. Forget the orange sauce or plum preserves. Fry that fish with beer batter or lemon juice. Grill it naked; or try my recipe below.

Thaw out salmon ( or other fillets ) and pat dry.
Rub each piece with EVOO.
Sprinkle with kosher salt and dill weed.
Heat up George Foreman grill.
Put fillets on and close lid.
Grill for 3 and 1/2 minutes.
Open and gently remove.
These are good just like this or with a dilled tartar sauce.
You can also put these in a grill basket and
grill over medium heat for 3 minutes per side.

EASY GUMBO MEATBALLS

2# ground beef
4 slices bread, crumbled
3/4 c. evaporated milk
1/2 c. green onions, chopped
Mix well and form into 1" meatballs.
Arrange in 9x13 sprayed pan.
Mix together: 1 can chicken gumbo soup
and 1 can french onion soup. ( no water )
Pour soups over meatballs.
Bake at 350' for 1 and 1/2 hours.
Serve with rice or pasta and a nice salad.

TWO ONE-POT MEALS FROM LEFTOVERS

This is a great way to use left-overs.
#1
Left-over beef roast
1 box of brussel sprouts
potatoes and carrots left-over from roast.
small can corn
1 c. chopped onions
1 c. water/tomato juice
Bring to a gentle boil and simmer for 10 minutes.
Serve with crusty bread.
#2
Left-over sloppy joes or maid-rites
1 c. chopped onions
1 c. sliced carrots
1 c. chopped potatoes
1 c. water
Mix in pot. Simmer 15 minutes.
Add 1 can baked beans
+ 1/2 c. BBQ sauce.
Return to heat.
Serve with shredded cheese.

SCALLOPED CABBAGE & HAM

1 head of cabbage, shredded ( I use a bag of slaw mix. )

1 onion, chopped

1-1/2 c. diced ham

Mix together and spread in sprayed 9x13 pan. Set aside.

Melt 2 T. butter in skillet. Stir in 2 T. flour.

Add 1 c. milk, stirring until smooth.

Add 3/4 c. cubed American cheese and 1 tsp. salt ( I skipped this salt. ).

Pour over cabbage mix.

Top with 2 T. dry bread crumbs.

Dot with 2 T. butter.

Pop into a 300' oven for 30 minutes.

Serves 4.

CHEESEBURGER & FRIES CASSEROLE

2# ground beef, browned and drained
1 can cream of mushroom, celery or onion soup
1 can Cheddar cheese soup
20 oz. package of frozen, crinkle-cut french fries

Combine ground beef and both soups.
Spread in sprayed 9x913 pan.
Arrange fries on top.
Bake, uncovered, in 350' oven for 55 minutes or until fries are golden.
Serves 6-8.
I like to add 1 package of onion soup mix to this to make it even more flavorful when using mushroom soup.

CZECH PORK GOULASH

2 or 3 medium onions
Saute in 1/2 butter or olive oil.
Add 1 to 1 and 1/2# cubed pork
2 tsp. paprika( I used sweet. )
1/2 tsp. caraway seed
dash of cayenne
I added 1/2 c. finely chopped red bell pepper
and 1/4 c. shredded carrot.
Brown meat. Add 1/2 c. water, cover and simmer about an hour.
Remove cover, add 2 T. flour. Stir until flour browns.
Slowly add 1 and 1/2 c. water and continue simmering for 10-20 minutes.
Serve with rice, potatoes, pasta, dumplings, or spaetzel.

SALMON PATTIES

My favorite way to make salmon patties is to grill
or broil a couple of filets and flake them with a fork.
If this isn't time-efficient, I use canned.

1 can pink salmon, skin and bones removed.
They don't have to be. They are fully cooked
and perfectly safe. I just prefer to remove.
3 green onions, chopped
1/2 c. dry bread crumbs
1 tbsp. parsley flakes
1 tbsp. lemon juice
1 beaten egg
1 tbsp. creamy horseradish(optional)
1/4 tsp. black pepper
Mix ingredients with a fork.
Don't overdo it. Put on a platter.
Brush with EVOO. Put in skillet, oil side down.
Brush tops with EVOO.
Cook 4-5 minutes on each side.
Shown with a salad.
If you don't have creamy horseradish, mix
1 tsp. mayo with 1 tsp. fresh horseradish.

SALMON STUFFED SHELLS

16 oz. container ricotta cheese
10 oz. package frozen spinach, thawed and squeezed dry
1 can salmon, drained with skin & bones removed
1 beaten egg
Combine ingredients. Stir well.
18 jumbo shells, cooked and cooled
Spoon salmon mix into shells.
Arrange in sprayed 9x13 pan.
Pour over 1-16 oz. jar of Alfredo sauce.
Sprinkle with 1 T. dill weed.
Bake in 350' oven for 35-40 minutes.
Serves 6-8.

POPOVER PIZZA

Spread 1# uncooked ground beef into sprayed 8x 11 pan. If you don't have one, you can use a 9x13 and adjust your baking time.
Sprinkle with salt and pepper.
Top with a jar of pizza sauce.
Mix together: 1 c. Bisquick
1 c. milk
2 beaten eggs
1 T. oil
2-3 cups of your choice of cheeses
Sprinkle any additional toppings.
I used black olives, onion,and bacon(made it a bacon-cheeseburger popover)
Bake for 30 minutes at 325'.
Let cool for 10 minutes so it will cut and lift from pan.

PARMESAN-CRUSTED TILAPIA

3 tilapia fillets-
thawed and patted dry
3 tbsp. mayo,
1 per fillet- coat both sides

Topping:1/2 c. bread crumb
1/2 c. Parmesan cheese
1/2 tsp lemon pepper

Press topping into both sides of fillets.
Saute in small amont of EVOO for about 3 minutes on each side.
Do not overcook.
We serve on a bed of rice pilaf.

PORK CHOPS + SWEET POTATOES

In a sprayed casserole, stack:
6 1/2" slices of sweet potatoes
6 thin slices of orange, unpeeled
6 pork chops
Sprinkle chops with mix:
1 t. salt
1/2 t. pepper
1/4 c. brown sugar
Cover with foil.
Bake in 350' oven for 1 hour.
Remove foil.
Return to oven for 30 minutes.
Remove orange rinds.
Serve with butter on potatoes.
Shown with green beans.

MOCK HAM LOAF

2# ground beef, or 1# gr. beef and 1# gr. pork
1# hotdogs-- grind up in food processor.
2 eggs
2 c. cracker crumbs
1 tsp. salt
1/2 of glaze
Shape into loaf .
Top with remaining glaze.
Bake for 1 and a half hours at 350'.

GLAZE:
1 and 1/2 c. brown sugar
1 tsp. yellow mustard
2 T. vinegar
1 C. water
Mix well.
Half inside, half outside.

LEMON SHRIMP PASTA

8 oz. bag of bow-tie pasta,

cooked and cooled
Add 1/2 c. Zesty Italian dressing.

Toss.

1/2 # Fresh asparagus
Wash and cut into bite-sized pieces
Steam for 3 minutes.

1 small tomato, chopped
1/4 # colby jack cheese, cubed
1 tsp. oregano
1 tsp. grated lemon peel
1 c. small cooked shrimp

Combine all ingredients. Chill well.

STUFFING STUFFED SHELLS

1 1/2 c. chicken stuffing mix, prepared
2 c. chopped, cooked chicken
1/2 c. peas
1/2 c. mayonaisse
Mix together.
Prepare and drain 18 jumbo shells. Let cool.
Spoon stuffing into shells.
Arrange in sprayed 9x13 pan,
Combine 1 can cream of chicken soup and 2/3 c. water.
Pour over shells.
Cover and bake at 350" for 30 minutes.
Uncover and sprinkle with 1/2 c. shredded mozzarella cheese.
Return to oven until cheese bubbles.
Serves 6-8.

CRAB RICE CAKES

Cook 1 c. Minute Rice in
1 c. chicken broth. Cool.
Beat 2 eggs together.
Add : 2 - 6 oz. cans crab meat(check for shells)
1/4 c. butter
1/4 c. Parmesan cheese
Cooled rice

Shape into patties.
Chill for 5 minutes or so.
Saute in EVOO for 5 minutes on each side.

PORTABELLA PIZZETTAS

24 portabellas, stems removed
Brush the fin sides with melted butter( 2T.).
Mix together: 1/2 box frozen spinach
(thawed, squeezed dry, chopped)
1 t. dried basil
1/4 t. pepper
1 c. shredded mozzarella
Place 2 T. spinach mix on each mushroom cap.
Slice 2 tomatoes and place a slice on each cap.
Top with 1/2 c. shredded mozzarella.
Sprinkle with pepper.
Bake in 350' oven for 12 minutes.
Broil until cheese bubbles.
12 servings.
2 WW# each--80 calories each

SPECIAL OCCASION MEATLOAF

1# ground veal
1# ground ham
4 T. catsup
2 T. minced green pepper
2 beaten eggs
1 can cream of mushroom soup
1 finely chopped onion
1 c. soft bread crumbs
1/4 t. pepper.
Mix all ingredients and put in loaf pan.
Bake at 350' for 1 to 1+1/2 hours.
Serve with gravy.
GRAVY:
1 can golden mushroom soup
1/2 can water
Mix well and warm over low heat.
Shown served with dilled green beans
and roasted red potatoes.

"If we aren't supposed to eat animals, then why are they made of meat?"
~~Jo Brand~~

SLOPPY JOE PIE

2# ground beef browned with 1 C. chopped onion.
Add 1 can sloppy joe mix or fix according to your favorite recipe from here on my blog.
Make 6 c. mashed potatoes. I use some sour cream and chives and garlic.
Put 1/2 of the sloppy joe mix in bottom of pie tin. I used a cast iron skillet.
Spread 1/2 of the potatoes over this.
Repeat. Top with shredded longhorn cheese. You can use any cheese but we love the colby longhorn. Pop this into a 425' oven for 15-20 minutes. This is my favorite way to eat sloppy joes--real comfort food.
BTW--I cut the recipe in half for the two of us.

STUFFED CABBAGE ROLLS

8-10 large cabbage leaves
Parboil for 5 minutes. Drop into cold water for 5 minutes.
Drain well.
Mix together: 1/2 # gr. beef
1/2 # lean gr. pork
1 t. salt
1/2 t. pepper
1/4 t. thyme
2 onions, chopped
1 c. cooked rice
1 beaten egg
Shape into small rolls.
Same number as cabbage leaves.
Place roll in cabbage leaf and secure with string or toothpicks.
Place in sprayed casserole.
In a saucepan, mix: 1 can beef broth
1 c. tomato juice
2 t. parsley flakes
1/2 t. salt
Bring to slow boil.
Stir in 1 T flour and stir until thickened.
Pour over cabbage rolls.
Bake in 350' oven for 45-50 minutes.
Shown served with potato patty.
This is one of the first recipes I ever cooked for my family
from a recipe.

PIZZA BUBBLES

2 tubes of any kind of refridgerator biscuits
Open and cut into fourths.
1 large jar of pizza sauce
Mix together and put into sprayed 9x13 pan.
Sprinkle with your favorite pizza toppings.
Bake at 350' as directed on biscuit tube.
Remove and add cheese of choice.
Return to oven until cheese is bubbly and starting to brown.
Cut into squares and serve with your favorite additional toppings.

CILANTRO-LIME FISH

4 white fish fillets--cod, cat, flounder, bass
Place each fillet on a square of foil.
Sprinkle with black pepper.
In a saucepan, combine 1 T. minced onion,
1 clove minced garlic, 1 t. EVOO.
Saute until soft.
Spread equal amounts on each fillet.
Chop cilantro to allow 1 T. per fillet.
Slice 1 lime thinly and put slices on fillets.
Melt 1 T. butter and drizzle over fillets.
Wrap up foil tightly.
Bake in 350' oven for 35-40 minutes.
Will be hot when unwrapping.
Servings-4
pts.-6WW
Calories 275

TEXAS HASH

1 # ground beef( Texans use ground steak)

3 onions, chopped

1 green pepper, chopped

2 c. canned tomatoes

1/2 c. uncooked rice

or 2 c. uncooked noodles

1 t. chili powder

1 t. salt

1/4 t. pepper

Cook meat, onion, pepper together.

Add remaining ingredients.

Pour into 8x8 casserole. Cover with foil.

Bake in 350' oven for 1 hour.

Remove foil. Sprinkle with shredded cheese.

Return to oven for 10-15 minutes.

TURKEY MEATLOAF

In a bowl, combine: 1 c. chopped onion
1 t. minced garlic
1/2 t. salt
1/2 t. pepper
1 t. worchestershire sauce
1/3 c. chopped, fresh parsley(or 1 T. dried)
2 T. catsup
1/2 c. quick-not instant-oatmeal
1/4 c. plain yogurt
1 beaten egg
Let this stand for 5 minutes.
Add 1# ground turkey.
Mix well with hands.
Shape into loaf pan.
Bake at 400' for 50-55 minutes.
Let stand for 5 minutes before serving.
6 Servings
6WW pts.
185 calories per serving
Shown served with bib lettuce with lemon juice.

SHEPARD'S PIE FROM LEFTOVERS

Leftover meat--roast beef or pork or gr. meat
1 chopped onion
1 c. peas or carrots or corn-leftovers
2 c. chopped tomatoes
1/2 c. catsup
dash salt + pepper
2 c. leftover mashed potatoes
1/2 c. shredded cheese
1 beaten egg
Mix meat, onion, veg. in sprayed casserole.
Combine tomatoes + catsup.
Pour over casserole.
Sprinkle with S + P.
Mix together potatoes, cheese + eggs.
Spread over casserole.
Bake in 375' until potatoes are starting to brown.
You can add as many veggies as you like.

LEFTOVERS CASSEROLE

2 C. leftover roast or gr. beef or any on hand
1 chopped onion
2-3 stalks of celery, chopped
1 gr. or red pepper
1 T. butter
Saute in skillet.
Add: 1 can any cream soup
1/2 can of water
dash salt + pepper
3/4 c. minute rice
Mix well. Bring to a slow boil.
Simmer 10 minutes.
Cover and remove from heat.
Sprinkle with Chinese noodles before servings.
This recipe is from a 1962 Montgomery,
Alabama Home Ec book.

TILAPIA OREGANATO

4 4oz. tilapia fillets

Cover baking sheet with foil.

Spray sheet with Pam.

Put fillets on sheet.

Sprinkle lightly with salt & pepper.

Sprinkle with 1 T. lemon juice.

Drizzle with 1 T. melted butter.

In a bowl, mix 1/2 c. panko crumbs

2 T. bread crumbs

2 t. dried oregano

1/2 t. garlic powder

1 T lemon juice

1 T. EVOO

Divide mix equally onto 4 fillets.

Press firmly, covering fillets.

Lightly spray with Pam.

Bake in a 400' oven for 10-15 minutes.

Shown served with couscous and roasted broccoli.

4 Servings------4 1/2 WW pts.

I prefer MinuteRice with chives and garlic.

To roast broccoli, trim and wash.

Cover baking sheet with foil.

Drizzle EVOO over.

Sprinkle with whatever herbs you prefer.

400' oven for 10 minutes.

Squeeze lemon juice over and serve.

ZUCCHINI CASSEROLE

6 c. sliced zucchini/summer squash ( unpeeled )
1/2 c. chopped onion
1 c. finely chopped carrots
Saute in 1 stick of butter.
Add: 1# ground beef, cooked and drained
1 can cream of mushroom soup
1 c. sour cream
Stir well.
Add 1 box Stove Top ( chicken or cornbread )
Put in sprayed 9x13 pan.
Top with 2 c. shredded Cheddar cheese.
Bake, uncovered, for 30-40 minutes in a 350' oven.

MEATBALLS EVEN A MAN CAN MAKE & LOVE

Slightly freeze 1# of your favorite bulk sausage.
This will make it easier to manage.
Cut it into 1" chunks and roll into balls.
Put on a microwave paper plate.
Cover with saran wrap.
Nuke on high 1-2 minutes.
Drain and cool.
When cool, add 1/2 c. apple butter
and 1 & 1/2 T maple syrup.
Refridgerate overnight.
Remove from baggie and put again on microwave paper plate.
Nuke for 1 minute or until heated through.
Serve with toothpicks.
No clean up. Everything is disposable.
My dh was skeptical but loved these.

JAMBALAYA

1/2# spicy sausage, browned and drained
( Sometimes, I use spicy links and cut them into pieces.)
1/2# chicken, cooked and cubed
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1/2 c. chopped celery
2 tsp. minced garlic
1 can chicken broth
1-28 oz. can chopped tomatoes
1/2 c. corn ( you can use peas, if you prefer.)
1 tsp. paprika
dash of red pepper flakes
dash of black pepper
Bring everything to a gentle boil.
Let simmer for 20-25 minutes.
Mixture should start to thicken.
Add 1/2# peeled, deveined shrimp
and 2-3 chopped green onions.
Continue simmering 2-3 minutes.
Serve on cooked rice; or add rice to the mix.
This is good anytime of year.

#2 JAMBALAYA
1/4 c. each-chopped green pepper
chopped onion
chopped celery

1/2 tsp. each-cayenne
thyme
oregano
paprika

1/2 c. each-chopped, cooked chicken
chopped, cooked kielbasa or similar sausage
chopped, cooked ham
chopped cooked shrimp

1 c. uncooked, long-grain rice
1-6oz. can tomato sauce
1-14oz. can chicken broth

Combine all ingredients except shrimp in crockpot or saucepan.
In crockpot, cook on low for 8 hours.
In saucepan, bring to a boil and simmer 25 minutes.
Add shrimp during last 5 minutes.

GOULASH

Put 1 quart of tomato juice in large saucepan and bring to a boil.
Add 12 oz. macaroni and cook to just done.
While this is cooking, brown 1# ground beef ( or turkey or pork )
with 1 chopped onion, 1 chopped pepper, 2 tsp. chopped garlic.
Drain fat from meat and add to macaroni.
Add 1--6 oz. can of tomato paste;
or 1 can chopped tomatoes and 1 tsp. sugar.
Salt & pepper to taste.
You may need to add water if it cooks too dry.
We love this served with mashed potatoes and
sweet peas and bread & butter.

PEPPER STEAK

1/2# flat-iron steak, cut into thin strips

For marinade, combine: 1 and 1/2 T. soy sauce

1 T. white wine(optional)-I didn't use this

1 T. sesame oil

2 T. cornstach

1 tsp. freshly grated ginger

1 tsp. minced garlic

Put in plastic bag with beef strips.

Marinate for 30 minutes, turning often.

Put 3 T. EVOO in wok or large skillet. I use a dutch oven. Add 1 thinly sliced bell pepper(can be red or green or combination) and 1 thinly sliced onion. Stirfry for 3 minutes. Remove from pan. Add addtional 1 T. EVOO and stirfry beef for 4 minutes, stirring constantly. Return peppers and onions to pan with beef. Make a sauce of 1/4 c. beef broth, 1 tsp. soy sauce and 1 tsp. cornstarch. Add to beef mix. Stir until thickened. Serve over rice. The ginger will give this dish a little spicy flavor. If you'd like more heat, add 1 tsp. red pepper flakes.

HEALTHIFIED GREEK PIZZA

1 pre-cooked, thin & crispy pizza crust

Add in order given:

3/4 cup low-salt pizza sauce

1 cup shredded reduced-fat mozzarella cheese

1 cup shredded cooked chicken breast

2 medium Roma tomatoes, thinly sliced

1/4 cup pitted kalamata olives, halved

1/2 cup crumbled feta cheese

1/4 cup chopped fresh basil leaves


Bake in 450' oven for 8-10 minutes.

SAUCY PEPPER STEAK

1# Beef sirloin cut into thin strips

1 each red, green and yellow peppers, cut into thin strips

1 onion, cut into thin strips

2 cloves garlic, minced

1/2 t. pepper

3 T. soy sauce

1/2 c. regular barbeque sauce

In a large sprayed skillet, saute the peppers and onion for 6-8 minutes.

Remove to bowl and cover.

Add steak, garlic and pepper to skillet.

Saute ,stirring, for 3 minutes.

Add soy sauce and cook 1 minute.

Add BBQ, stirring well.

Add sauted peppers to meat and mix well.

Serve over cooked rice.

Serves 4.

Can use whatever color peppers are available.

SOUTHWESTERN BBQ STEAK

1# to 1 1/2 # Top loin or Sirloin
You can even use rib-eyes
Glaze: 1/2 c. salsa (mild or medium)
1/4 c. catsup
2 T. brown sugar
1 T. Dijon mustard
Mix together well.
Set 1/2 c. aside.

Grill steak(s) over medium heat.
8-9 minutes per side; 6-7 for rib-eyes
During last 3 minutes, brush with glaze.
Turn several times, using glaze.
Remove from grill. Let stand 5 minutes.
Carve crosswise into thick slices.
Serve with reserved glaze.
Serves 4.
We served with sliced tomatoes
and roasted corn w/ green chilis.

LEAN CHICKEN FRIED STEAK

4 extra lean beef cube steaks
1/2 c. buttermilk
Mix together: 1 c. flour
1 t. each salt + pepper
Save 1 T. of this mix.
Dip each steak in buttermilk and dredge in flour mix.
Set aside on paper towel for 20 minutes.
Heat 1 T. oil in heavy skillet.
Cook 5-6 minutes on each side.
Remove steaks from skillet to platter.
Add reserved flour to skillet, making a roux.
Be sure to scrape bits from bottom.
Slowly add 2 c. skim milk. Stir until gravy becomes thickened.
Serve over Steaks.
4 Servings
4 WW pts. per serving
Shown with red-skin mashed and green beans + almonds and toast.

SPEEDY MEATLOAF

1# ground beef
1 beaten egg
1/2 c. dry bread crumbs
1/4 c. milk
1 T. onion soup mix
2 T. catsup
2 T. soy sauce
1/2 c. shredded Cheddar cheese
combine all ingredients.
shape into a round loaf in a round glass casserole.
cover with wax paper.
microwave on high for 10 minutes.
cover tightly with foil.
allow to set for 10 minutes(important).
slice and serve.

ROASTED, SPINACH-STUFFED TENDERLOIN

1 Beef tenderloin ( expensive cut of meat!-you can also use pork, even marinated pork. )
Split the tenderloin, lengthwise, about 2/3 of the way through so it lays flat.
1# Bag of spinach ( I prefer baby spinach. )
2 chopped shallots, or 1/2 c. chopped sweet onion
2 T. chopped garlic
2 T. EVOO
salt + pepper to taste
Saute spinach, onion and garlic in EVOO.
Don't overcook, just to limp stage.
Place spinach mixture about 2/3 way across meat.
Start rolling from spinach side.
Tie with butcher's twine or skewer with toothpicks.
Sprinkle with salt and pepper.
Cover and refridgerate overnight.
Heat 1 T. EVOO in oven-proof dutch oven or deep casserole.
Sear tenderloin on all sides.
Pop into preheated 350' oven for 20 minutes; will be medium(pink).
(25-30 minutes for pork)
Remove from oven. Let stand for 10 minutes.
Slice into 1" pieces and serve with your favorite side dishes.

PORK CHOPS OLE`

6 pork chops, seasoned with salt & pepper

saute in heavy skillet with 2 T. olive oil.

set aside.

combine:

3/4 c. long-cooking rice

1 1/2 c. water

8 oz. tomato sauce

2 T. taco seasoning

pour into sprayed 9x13 pan.

arrange pork chops on top.

top with 1 c. chopped green pepper.

bake in 350' oven for 30-45 minutes.

remove from oven and top with 1 c. shredded cheese.

return to oven until cheese bubbles.

FLAT IRON STEAK

RECIPE BY LORI, OVER AT MY WOODEN SPOON.
For 2 people, you will need an 8oz. flat iron steak.
Combine the following to use as a rub:
2 T. ground cumin
3 lg. cloves of garlic, minced
2 tsp. brown sugar
1/2 tsp. fresh, grated lime peel
1/4 tsp. ground red pepper

Press rub over steak. Cover with saran wrap for 30 minutes.
To grill. bring grill to medium heat.
Place steak on and cover.
Turn after 5-6 minutes. Grill additional 5-6 minutes for medium.
Transfer to plate.
Squeeze juice of 1 lime over. ( optional but really good! )
Slice steak across the grain and serve.
This is great with cilantro-lime roasted corn.....

FISH CAKES

Each recipe uses these first three ingredients.
1 box of StoveTop-crushed
1/3 c. mayo
3/4 c. water

#1
12 oz. can crab
3 tbsp. tartar sauce
1/2 c. chopped celery

These steps are the same in each recipe.
Mix well. Shape into patties. Saute in 1 tbsp. EVOO til golden.

#2
12 oz. tuna
1/4 c. BBQ sauce
1/4 c. chopped green pepper

#3
12 oz. salmon
2 tbsp. relish
1 c. shredded cheddar cheese
1/2 c. grated carrot

#4
12 oz. can tiny shrimp
1 tbsp. lemon juice
1 c. shredded mozzarella cheese
1/2 c. grated onion

MEATLOAF WITH STOVETOP

#1 ground beef
1/2# lean ground pork
1/2# ground turkey
1 box StoveTop-crushed
1 can French onion soup-undiluted
Mix well.
Turn into sprayed casserole.
Shape into loaf.
Bake at 350' for 1 hour.
You can also put meatloaf into a muffin tin.
Divide the recipe between the cups.
Do NOT over fill cups.
Bake at same temperature.
Cut the time to 30 minutes and check.

PASTA W / PEAS, HAM, & CREAM

FROM A RECIPE EXCHANGE.

1# medium shell pasta, cooked according to package directions.
In skillet, heat 4 T. butter and 1 chopped onion.
Cook until onion is tender.
Add: 1/4# ham, cut into strips
1-10 oz. package of frozen baby peas
1/2 c. heavy cream
1/2 tsp. salt
1/4 tsp. pepper
Cook until sauce thickens.
Add to cooked pasta.
Toss with 1/3 c. grated Parmesan cheese.

PEPPER-CRUSTED SALMON

1/4 c. soy sauce
2 cloves garlic, pressed
4 tsp. lemon juice
2 tsp. sugar
combine in plastic zip bag.
add 4 salmon filets.
refridgerate for 10 minutes.
remove from bag. pat dry.
press 1 tsp. pepper into each filet.
place on foreman grill for 3-4 minutes.
you can saute in 1 T. olive oil for 2-3 minutes per side.
serve with a salad for a great lo-cal meal.



creamy cucumber sauce
1/3 c. finely chopped cucumber( peeled & seeded )
1/4 c. plain yogurt
1/4 c. mayonaise
1/4 tsp. dried tarragon
mix well & chill.
good with any fish or gyros.

INCREDIBLY CHEESY MEATLOAF

FROM A RECIPE EXCHANGE.

2# ground turkey
1 c. milk
1 c. Italian bread crumbs
2 eggs, beaten
1 tsp. salt
1/4 tsp. pepper
3/4# colby cheese, cut into 1/2" cubes

Mix all ingredients well.
Turn and pat into loaf pan.
Top with catsup.
Place in a 400' oven for 1 hour.
Let set 10 minutes before cutting.

" APPETIZERS "

FRESH TOMATO BRUSCHETTA

12 Roma tomatoes, chopped
2 T. choppedgarlic
1 c. chopped onion
1 c. fresh chopped basil
1 tsp. balsamic or cider vinegar
1 T. sugar
1 T. Italian seasoning
1/3 c. EVOO
Salt & pepper to taste
Mix everything together.
Refridgerate for 2 to 24 hours.

Cut a loaf of French bread into 1/2" slices.
Brush both sides with EVOO.
Arrange on baking sheet.
Bake at 350' until crispy.

Serve bruschetta on crispy toast.
Top with shredded white cheese.

KNORR VEGETABLE DIP

1 whole bread, hollowed out and baked at 425' for 10 minutes

10 oz. frozen spinach ( thawed and drained-squeezed dry )

16 oz. sour cream(can substitute plain yogurt)

1 c. real mayo

1 package Knorr vegetable soup mix

8 oz. can water chestnuts(drained and chopped)

3 chopped green onions

8 oz. shredded Swiss cheese

Mix well and chill 2 hours.

Fill bread bowl. Serve with crackers and vegetables.

DRIED BEEF DIP

8 oz. softened cream cheese
1/4 c. minced green onion
4 oz. minced dried beef
1 tbsp. real mayo
1 tsp. lemon juice
dash worchestershire sauce
Mix well. Chill.
Serve with crackers or vegetables.
1 tsp. horseradish will really zip this up.

POTATO SKINS W/ CHEESE DIP

6 medium potatoes, scrubbed

Bake in 400' oven until soft.

Remove from oven and cool.

Cut potatoes in half.

Scoop out flesh to 1/8" shell.

Store flesh for later use.

Cut each half into 3-4 wedges.

Heat some oil in a shallow skillet.

Fry wedges until crispy.

Drain on paper towels.

CHEESE DIP

1 T. oil

1 onion, finely chopped

1 clove minced garlic

1 tsp. chili powder

1/4 to 1/3 c. sour cream

2 c. shredded cheddar cheese

Saute onion in oil.

Add garlic and chili powder.

Cook 1 minute.

Add sour cream and cheese, stirring until smooth.

Serve hot with hot potato skins.

SPICY SAUSAGE BALLS

1 # spicy sausage, cooked but not crispy
3 c. Biscuick
8 oz. shredded cheddar cheese
Combine all ingredients
Shape into balls.
Place on baking sheet.
Bake at 350' for 15 minutes.
Serve warm from the oven.
Great appetizers.

HAM OR BEEF ROLL-UPS

Thinly sliced ham + roast beef
small dill pickles
pepperocini
green onions
baby carrots
soft cream cheese with chives
or any flavor you prefer
Pat meat dry.
Spread with cream cheese.
Place your favorite veggie on one end + roll.
Chill for 1 hour.
You can slice chunky or thin or leave whole.

BACON-WRAPPED SHRIMP

12 Jumbo shrimp

Remove shells and cut slit down the back of each.

Cook 12 slices of bacon until it is clear but not done.

Drain on paper towels.

Julienne pepper jack cheese into pieces that will fit into slit on shrimp.

Put the cheese into each shrimp and wrap with a piece of bacon.

Use a toothpick to secure bacon.

Bake in 400' oven until bacon crisps.

Or grill until bacon crisps.

Serve with lemon or lime wedges.

EASY, CHEESY BUFFALO CHICKEN DIP

Mix together in microwave safe bowl:
8 oz. softened cream cheese
1 & 1/2 c. finely chopped chicken
1/2 c. bleu cheese dressing
1/2 c. buffalo wing sauce
2 stalks celery, finely chopped
Microwave on high for 3 minutes.
Stir well.
Microwave in one minute increments until hot.
Serve with crackers, toast or veggies.

MEXICAN LAYERED DIP

Use a 9" plate or serving dish.
Soften 8 oz. cream cheese.
Add 1/2 c. salsa + stir.
Spread onto plate.
Layers:
1 can black beans, rinsed + drained
1/2 c. chopped onions
1 can Mexicorn, drained
sliced black olives
red/green pepper, chopped
fresh cilantro
1 avocado, peeled + sliced + sprinkled with lime juice
shredded colby-jack cheese
grape or chopped tomato
sliced green olives
Refridgerate til ready to serve.

EGG ROLLS

1/2 c. thin-sliced celery
1 c. shredded cabbage
1 can water chestnuts-drained, rinsed and chopped
1 onion, finely chopped
1/4 c. juliened carrots
1/2 c. slivered chicken, beef or pork
or chopped shrimp
You can also use cooked ground meat.
1/2 tsp. pepper
1/4 c. soy sauce
2 tbsp. EVOO

Saute vegetables in EVOO.
Add salt + pepper + soy sauce.
Add meat. Stir. Let cool.
Using store-bought egg roll wraps,
place approximately 2 tbsp. of filling
in wrapper. Turn ends in and roll.
Beat 1 egg white and,using brush,
seal egg roll wrapper.
Heat 2'' of oil in skillet or
use deep-fryer.
Fry to golden brown.
Drain on paper towel.
Serve with warm sweet and sour sauce,
recipe above.
These egg rolls can be placed on a cookie
sheet in the freezer. When frozen, put in
ziploc bag for future use. Cooking time for
frozen rolls will be a little longer.

BACON-WRAPPED CHICKEN

Boneless

skinless

chicken

white

or dark

Flatten.

Chicken should be in pieces about 3 or 4" square.

Place a slice of dried beef on chicken.

Roll up chicken and wrap with 1 slice of bacon.

Secure with a toothpick.

Put on a cooling rack inside a 9x13 pan.

Put in 400' oven for about 25 minutes

or until juices run clear from chicken.

Serve with your favorite dipping sauce.

I like this sweet and sour:

3/4 c. brown sugar

1 tsp. salt

1 tsp. dry mustard

1/3 c. red wine vinegar

1/2 c. EVOO

Blend thoroughly in a saucepan.

Bring to a boil for 1 minute, stirring constantly.

Add: 1 tsp. finely grated onion

2 tbsp. finely minced red + green pepper

Serve warm, not hot.

HOT CRAB RANGOON DIP

In crockpot, combine 2 - 8 oz. blocks of cream cheese, cubed
12 oz. shredded crabmeat, drained ( I used the fake crab sticks. )
1 can Campbell's shrimp bisque
1 tsp. worcesterhire sauce
2 tsp. lemon juice
2 tsp. soy sauce
Cover and cook on low for 2-3 hours.
Garnish with 1 chopped green onion.
Cut wonton wrappers in half, into triangles.
Spread in single layer on baking sheet.
Bake at 400' until crisp but not brown.
These can be fried in small amount of oil in skillet.
Serve along side sweet + sour sauce or hot mustard.

PICO de GAILLO

4 tomatoes, seeded and chopped
1 onion, chopped fine
1-2 jalapenos, seeded and chopped very fine( depending on taste )
1/2 bunch cilantro, chopped
1 lime, juiced
1 tsp. salt
Mix together and refridgerate for several hours.
Before serving, we add 1 avocado, peeled and chopped.
Stir well.
This is optional.

TORTILLA ROLL-UPS

Party treats or family snacks

Tortillas--can be flour or wheat or any flavor you choose
Cream cheese--any flavor you choose
spinach or lettuce leaves
thinly sliced deli meat--turkey or ham or beef or salami
dill pickle slices(they sell them now sliced length-wise)
thinly sliced deli cheese--swiss, cheddar, provolone
imitation crab sticks

Spread 1/2 of tortilla generously with cream cheese.
Layer your favorite ingredients on half w/o spread.
If you choose crab stick, place it in center
Roll tightly from meat end.
Secure with toothpicks every inch.
Trim off ends. Using a sharp knife, slice between toothpicks.
Refridgerate til ready to serve.

HOT KEILBASA DIP

8 oz. keilbasa, chopped fine
8 oz. softened cream cheese
1/2 c. sour cream
1/3 c. milk
1 tbsp. mayo
1/2 tsp. worchestershire sauce
Mix all together in microwavable dish.
Microwave on high for 1 minute at a time,
stirring after each time.
Top w/ 1/2 c. shredded sharp cheddar
and 1/2 c. chopped green onions
Broil for 1 minute or til bubbly.
Serve w/ crackers or veggies.

HOT ARTICHOKE-SPINACH DIP

1 10 oz. package of frozen, chopped spinach
Thaw completely and squeeze dry as you can.
1 15 oz. can chopped artichoke hearts
1 can water chestnuts, rinsed + chopped
1/2 c. mayo
1/2 C. sour cream
1/2 t. hot sauce
1 C. Parmesan cheese
1 C. shredded Monterey Jack cheese

In your blender, put spinach, mayo, sour cream,hot sauce, Parmesan cheese and 1/3 of Monterey Jack cheese. Process until just blended, but lumpy. Add artichokes. Place in greased 1 qt. casserole. Top with remaining Monterey Jack cheese. Bake at 350' for 30 minutes. Serve with chips, crackers or crusty bread.

STUFFED CUCUMBERS

Roughly peel cucumbers.
Cut into 1" pieces.
Using a sharp kninfe, remove seeds from center.
Filling: 8 oz. softened cream cheese
2 T. finely chopped onion
1/2 c. shredded cheddar cheese
1 t. garlic powder
1/2 c. finely chopped chicken or ham or tuna
Mix well.
Stuff into cucumber tubes.
Place on wax paper
Before serving, garnish with sprig of dill, black olive slice,
cilantro leaf, piece of red pepper.

CUCUMBER APPETIZERS

8 oc. soft cream cheese
1 package dry Italian mix or dry Ranch mix
1 c. real mayonaisse
Mix well.
Thin cucumber slices
Thin radish slices
Rye party loaf
Spread cream cheese on rye bread.
Top with cucunber slice.
Sprinkle with dill weed.
Or spread cucumber slice with cream cheese.
Top with radish slice and more cream cheese.
Top with half a green olive, piece of green pepper,
piece of roasted garlic, leaf of cilantro, or sliver of celery.

STUFFED JALAPENOS

Find the largest jalapenos you can. They are much easier to work with.
Wear plastic gloves. Jalapenos definitely make your hands burn.
Using a small knife, slice a piece lenghtwise. Scoop out the seeds and membranes, using your knife tip. Retain stems.
Mix together:
4 oz. softened cream cheese
1 c. shredded cheese--your choice
1/4 c minced onion
1/2# sausage or ground beef- browned & drained

Stuff each pepper with filling.
Garnish with a thin strip of red pepper ( our favorite method )or
wrap in a half slice of bacon, secure with a toothpick.
Put on foil-lined baking sheets into a 400' oven.
Bake for 15-20 minutes or until bacon crisps.
These are even good cold!

RUMAKI

1/2# chicken livers, drained and cut into bite sized chunks
1/3 c. low-salt soy sauce
Pour soy over livers and refridgerate 3-5 hours. Drain.
Dredge in flour and saute in EVOO until browned on both sides.
Remove from pan and let cool enough to handle.
Wrap each liver and a slice of water chestnut with a half slice of bacon.
Secure with a toothpick. Place on baking sheet.
Pop into a 400' oven until bacon gets crispy.
Remove immediately to serving platter.

CHICKEN-CHEESE BALL

Cream together:
8 oz. softened cream cheese
1/4 c. mayo
2 tbsp. lemon juice
1/4 tsp. ginger
1/8 tsp. pepper
1/8 tsp. tabasco
Add: 2 c. finely chopped chicken
2 finely chopped, hard cooked eggs
1/4 c. chopped green onion
Shape into ball or log.
Mix: 2 tbsp. Parmesan cheese
1 c. chopped nuts
1/4 c. chopped parsley
Roll cheese ball/log in mix.
Refridgerate.
Serve with crackers or Pumpernickel toast.

HOMEMADE SUMMER SAUSAGE

3 # lean ground beef
1/2 tsp. onion powder
dash nutmeg
1/2 tsp. garlic powder
1 tbsp. liquid smoke
2 c. water
1 tbsp. tender quick salt
Mix well.
Separate into 3 rolls.
Roll in foil.
Refridgerate for 24 hours.
Make slits in foil.
Place all 3 rolls, slit side down, in pan with 1/2 c. water.
Bake in 300' oven for 2 hours and 15 minutes.

Drain well. Unwrap. Cool.
Rewrap in Saran wrap and refridgerate.
Slice and serve.

MEAT ON A STICK

Chicken Breasts
Beef Tenderloin
Chicken thighs
Freeze slightly. This will make it easier to slice.
Slice meat into very thin strips; can be any length.
Make a marinade: 1 c. soy sauce
2 T. minced garlic
1 T. fresh chopped ginger
1 small onion, minced
1/2 c. sugar
1/2 c. sherry
Marinate meat for about 1 hour.
Soak bamboo skewers for same hour.
Thread meat onto skewers.
Grill or broil on both sides.
Shouldn't take long. Don't overcook.
That hot dog was for a picky grandchild.

CORN SALSA

4 ears of corn
Steam or roast on grill.
Cut corn from cob.
You can use 2 c. frozen corn that has been thawed and drained.
Mix together with: 1/4 c. chopped red onion
2 chopped green onions
1 jalapeno, seeded and chopped
1/2 c. drained black beans
1/2 bunch cilantro, chopped
1 avocado, peeled and chopped
Squeeze the juice from 1 lime over avocado.
Add:1 T. olive oil and 1/2 tsp. salt
Stir well. Refridgerate for 2 hours.
Serve with tortilla chips or as a side dressing to
any salad, a topping for tacos or just rolled up in a tortilla.

WORLD'S BEST PIMIENTO CHEESE

Combine in blender: 1/4 c. mayo
3 oz. softened cream cheese
2 tsp. minced garlic
1/4 c. chopped parsley
6-8 drops Tabasco
Blend until smooth.
Scrape into a bowl.
Add: 2 oz. jar pimiento-undrained
1 c. chopped pecans
3 c. finely shredded cheddar cheese
Mix well.
Cover and refridgerate for at least 4 hours.
Serve with crackers or pita chips or fresh vegetables.

ITALIAN EGG ROLLS

Brown together: 1# Italian sausage
1/2 c. chopped onion
1/2 c. chopped green pepper
Drain.
Thaw 10 oz. package of frozen spinach.
Squeeze out all excess moisture.
Add to sausage mix.
Add: 1/2 c. Parmesan cheese
3 c. mozarella
1/2 tsp. garlic powder
Mix very well.
Put 3 T. of mix on egg roll wrapper.
Roll according to directions on package.
Use a little water to seal wrapper.
Fry in 1" olive oil, turning as it browns.
Drain on paper towels.
Serve with marinara sauce and Parmesan cheese.

JALAPENO-CHICKEN PINWHEELS

1 tube of crescents
Divide into 2 rectangles and press seams.
In a bowl, combine: 1/2 c. finely chopped chicken
2-3 T. jalapenos or chilis
4 oz. softened cream cheese
2 green onions, chopped
1/4 c. fresh cilantro, chopped
Put 1/2 of mixture on each rectangle.
Spread and roll up.
Chill for 1 hour.
Cut each roll into 16 slices.
Place on baking sheet.
Bake in 375' oven for 14-16 minutes.
WW # 1 each Calories-35 each

SCOTTISH EGGS

2# ground sausage ( We used a spicier sausage. Use the one you like.)
12 eggs, hard boiled & peeled
2 c. dry Italian bread crumbs

Separate sausage into 12 equal portions.
Flatten each portion and wrap around egg, completely covering egg.
Repeat until all 12 are covered.
Roll in bread crumbs.
Arrange in sprayed 9x13 pan.
Bake at 425' for 1- 1/2 hours.
Serve warm or cold, cut into halves or quarters.

SHRIMP TOAST

1 can tiny shrimp, drained- rinsed-chopped coarsely
1/2 c. real mayo
1/4 c. chopped green onion
1/4 c. chopped celery
1 c. shredded Swiss cheese
1 tsp. garlic
Mix well.
Spread on Texas toast that is buttered on opposite side.
Put on baking sheet and broil til brown + bubbly.

DEVILED EGGS

12 eggs-boiled
Cool and peel.
Cut a thin slice off the less pointy end,
exposing yolk.
Squeeze gently to pop out yolk.

Return eggs to carton.

Mash yolks.
Add: 1 tbsp. Dijon mustard
2 tsp. dill
2 tsp. relish(sweet or dill)
dash of salt
dash of pepper
dash of tabasco
Mix well.

Put mix into a sandwich bag.
Cut off one corner.
Pipe into whites.
Sprinkle with paprika.
They are standing up nicely in carton.
Cover with Saran wrap. Travels well for picnics.

SALMON LOG

Grill 2 salmon fillets.
I use my George Foreman grill.
Flake with a fork.
Add: 8 oz. softened cream cheese
1 tbsp. lemon juice
2 tbsp. chopped green onion
1 tbsp. chopped dill
Mix well. Shape into a log.
Roll in chopped parsley.
Chill until firm.
Slice and serve on crackers or garlic toast.

GARLIC PITA CHIPS

1 package of whole wheat pita bread
Cut each pita into 4 wedges.
Gently pull apart. Should be 64 pieces.
Combine: 2 beaten egg whites
1/2 c. chopped fresh parsley or cilantro
1/4 c. olive oil
3 cloves garlic, finely minced
1/2 t. kosher salt
Spoon on pita pieces-rough side.
Place on baking sheet.
Bake in 300' oven for 15-18 minutes
or until edges start to brown.
Cool on racks.
-0-WW#
Calories per chip-15
Dip calories additional

ONION RINGS

6 large onions, sliced medium
Separate rings, storing small centers for future use.
Place in large bowl. Pour 1 c. buttermilk over.
Marinate for 30-60 minutes.
Mix 2 c. flour with 1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika

Heat fryer or pan to 350'.
Lightly dredge rings in flour mix.
Drop into hot fryer a few at a time.
Fry 3-4 minutes, til golden and floating.
Drain on paper towels.
This recipe comes from Paul James(HGTV).

MINI-CHEESE BALLS

4 slices of bacon-

browned, drained,

cooled, crumbled
Combine with: 8 oz. tub of

chive and onion cream cheese

8 oz. finely shredded mozarella
1/2 tsp. dry Italian seasoning
1/2 tsp. garlic powder
Mix well. Form teaspoon-sized balls.
Should make 50 balls. Chill.
Roll balls in 1/2 c. finely chopped walnuts.

CON QUESO

SO EASY and IT'S SINFULLY GOOD!!!

1# cubed Mexi-style Velveeta

1# cubed Pepper Jack cheese

1 can cream of celery soup( cream of onion, if you can find it. )

1 can milk

Mix all together in a microwave-proof bowl.

Microwave on high 4 minutes. Stir.

Return to microwave for 2 minutes and stir.

Continue cooking until mixture reaches desired consistency.

Serve with tortilla chips or veggies or crackers.

I like to cut tortillas into wedges and deep fry them

for 1-1 1/2 minutes and drain on paper towel.

You can also put the wedges on a baking sheet and spray

with Pam. Bake at 400' just until they start to curl.

6-LAYER HALFTIME DIP

12 oz. softened cream cheese, spread into a sprayed 9x 13 baking dish
Sprinkle 1 & 1/2 c. cooked, chopped chicken over evenly.
Chop 1 bunch of green onions and sprinkle over.
Add 1/2 c. sliced black olives.
Pour 1/2 to 3/4 c. dressing-either ranch or bleu cheese over this.
Mix together 1/4 c. melted butter and 3/4 c. hot wing sauce.
( We use less. ).
Drizzle over dressing.
Top with 1 c. shredded SHARP cheddar cheese.
Bake in 350' oven for 15-20 minutes or bubbly.
Serve with tortilla chips, celery, fritos or my favorite rye bagel crisps.
Good during football halftime or movie intermissions or rainy afternoons.

CRISPY EGG ROLLS

2 Skinless, boneless chicken breasts( I like to add a thigh or 2)
Boil 8-10 minues. Drain and cool.
Chop into small pieces and add 1 chopped onion and 2 stalks
finely chopped celery to 1T. Evoo in a skillet.
Saute 3 minutes.
Add 2 c. finely shredded cabbage.( I use the bagged stuff. )
2 tsp. minced garlic
1 tsp. red pepper flakes
1 can water chestnuts, drained and finely chopped
Mix well. Continue cooking until mixture is heated through, about 2 minutes.
Place generous amount of filling on one corner of egg roll wrap.
Fold up closest corner. Turn in both sides.
Roll tightly. Use a small amount of water on edge and seal wrap.
Spray baking sheet. Place egg rolls on sheet. Spray rolls.
Bake at 400' until golden brown.

SAUSAGE DIP

1/2 # spicy sausage-browned and drained
2# Velveeta-cubed
1 can black beans-drained, rinsed, drained again
1 can Mexicorn-drained
1 can Rotel--your choice of spice level

Combine all ingredients in sauce pan over low to medium heat,
stirring frequently till cheese melts.
Can be done in crockpot.
Serve with your favorite dippers.

BACON, CHEESE, TOMATO CRESCENTS

1 package crescent rolls
4 oz. softened cream cheese
1/4 c. chopped tomatoes, no juice
1/4 c. chopped red pepper
4 slices of crispy bacon, chopped fine
Unroll crescents.
Spread each with cream cheese.
Spoon equal amount of each ingredient on crescents.
Roll up and place point down on baking sheet.
Bake at 375' for 12 to 15 minutes or golden brown.
Serve warm.

Can substitute chive and onion cream cheese.

DEVILED EGGS + HAM

3 hard-cooked eggs
3 slices deli ham, chopped fine
1 small dill pickle,chopped fine
1 T. Miracle Whip
1 t. Dijon mustard
Cut eggs in half lengthwise.
Pop yolks out and mash with fork.
Add remaining ingredients.
Mix until well blended.


Put mixture into resealable plastic bag.
Snip off one corner with pinking shears.
Gently squeeze filling into egg halves.

Dust with paprika.


Can substitute 3 slices of crispy bacon, chopped fine, for ham.

CHEESY OLIVES

2 c. grated sharp cheddar cheese
1/2 c. soft butter
Mix well.
Work in: 1 c. flour
1/2 tsp. salt (I skipped this)
1 tsp. paprika
Mold 1 teaspoon on mix around a small stuffed olive.
Should make 4 dozen.
Bake at 400' for 12-15 minutes.
Olives can be omitted and mix shaped like balls and baked.
If you like olives, you will love this recipe.

QUICK & EASY TEX-MEX DIP FOR A CROWD

THIS RECIPE COMES FROM MY FRIEND, LORI, OVER AT MY WOODEN SPOON.

3 - 8 oz. packages of cream cheese, softened
1 can your favorite Rotel, with juice ( We use the mild. )
2 c. corn ( This was especially good with roasted on the grill corn.)

Mix well and serve with chips.

CHOPPED CHICKEN LIVERS

2 medium onions, chopped
2-3 T. butter
Saute until translucent.
Remove from skillet.
Add 1# chicken livers that have been drained.
Add additional butter as needed.
Cook about 10 minutes, no more.
Combine livers and onions in a bowl, chop finely or run through food processor.
Add 2 hard-cooked egg yolks that have been finely chopped.
Add 1 teaspoon salt and 1/4 tsp. black pepper.
Chill and serve with crackers, crusty bread or fresh vegetables.
We add a good dash of Louisiana hot sauce.

TACO CUPS

Cut 6 flour tortillas intos quarters.
Spray muffin pan.
Overlap 2 pieces of tortilla into each cup, forming a bowl.
Sprinkle 1 T. shredded cheese into each cup.
Top with prepared taco meat.
Top with a sprinkle of cheese.
Pop into a 400' oven for 10-12 minutes.
Top as you would any taco and enjoy.

SEAFOOD DIP

1 c. chopped shrimp---can use 1 can Chicken of the Sea tiny shrimp
1 c. crab meat---can use 1 can crab meat
Saute in butter: 1 chopped onion
2 ribs celery, chopped
1/2 green pepper,chopped
Add to seafood.
Add: 1/2 c. real mayo
1/2 can cream of shrimp soup--remainder can be frozen
2 c. Parmesan cheese
1/2 tsp. white pepper
Mix well. Put in sprayed, ovenproof casserole.
Bake at 325' for 30 minutes.
Serve with garlic toasts, crackers, dipping veggies.
This recipe comes from Paula Deen(Food Network).

" CROCKPOT COOKING "

CROCKPOT ROUND STEAK

2# round steak, cut into serving size
1 package onion soup mix
1/4 c. water
1 can cream of mushroom soup
Put meat into crockpot.
Mix soups and water.
Pour over steak.
Cover and cook for 6-8 hours.
Slice thin. Will make great French dip sandwich.

CROCKPOT MEATLOAF MEAL

In a bowl, beat 1 egg with 1/4 c. milk.
Pour over 2 slices of bread that is torn into pieces.
Add 1/4 c finely chopped onion
and 2 T. finely chopped green pepper
1 t. salt and 1/4 t. pepper
Add this mixture to 1 and 1/2 # lean ground beef.
Shape into a loaf in center of crockpot.
Around meatloaf, place at least 1 c. baby carrots
and 8-10 small or new red potatoes,
You can add chunks of celery or peeled baby onions
or whole button mushrooms.
Cook on high for 1 hour.
Turn to low and cook for 7-8 hours,
Sprinkle top with finely chopped, fresh herbs;
parsley or rosemary. Or with shredded Parmesan.
Serves 4 -8, depending on appetite.

CROCKPOT PULLED PORK

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