Myrtle’s Pancakes

Susan Allred
Originally in the 2005 cookbook

Ingredients

2 1/4 cup flour
1 tsp salt
1 1/4 tsp baking soda
3/4 tsp baking powder
2 eggs
2 1/4 cup buttermilk (milk with vinegar)
1/4 cup melted butter

Directions

1. Mix ingredients until smooth.
2. Grease heated griddle.
3. Pour batter onto griddle. Cook until they puff up and are full of bubbles
4. Turn pancakes over and back other side until golden brown.

Makes 8-10 5 inch pancakes

Note
To keep pancakes, put on and ovenproof plate and place in a an oven warmed to 300 degrees F.

Favorite Pancakes

From the Betty Crocker 'Red Pie Cover' cookbook
Originally in the 1991 cookbook

Ingredients

1 egg
1 cup buttermilk
2 tsp shortening, melted or salad oil
1 cup flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Directions

1. Beat egg; add remaining ingredients and beat until smooth with beaters.
2. Grease heated griddle.
3. Pour batter from tip of large spoon or small measuring cup onto hot griddle.
4. Turn pancakes as soon as they are puffed and full of bubbles.
5. Turn over and bake other side until golden brown.

Note
To test if griddle is ready, sprinkle a few drops of water onto griddle. If they dance, griddle is hot enough.

Susan's Waffles

Submitted by Susan Allred
Originally in the 2005 cookbook

1 3/4 cups flour
1 tbsp baking powder
1/4 tsp salt
2 eggs
1 3/4 cups milk
1/2 cup cooking oil

Directions

1. Mix ingredients together until smooth.
2. Pour into center of heated griddle.
3. Cook for 5 minutes or until golden brown.

Makes 3-4 waffles.

Notes
To keep waffles warm, arrange in a single layer on a wire rack. Set the rack on top of a baking sheet and place in a oven heated to 300 degrees F degrees.

Waffles

From the Betty Crocker 'Red Pie Cover' cookbook
Originally in the 1991 cookbook

Ingredients

2 eggs
2 cups buttermilk
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cups plus 2 tbsp shortening

Directions

1. Heat waffle iron.
2. Beat eggs; beat in remaining ingredients with rotary beater until smooth.
3. Pour batter from cup onto center of hot waffle iron. Cook about 5 minutes or until steaming stops.
4. Remove waffle carefully.

Makes about eight 7 inch waffles.

Note
For richer waffles, increase to 3 eggs, decrease buttermilk to 1 1/2 cups and flour to 1 3/4 cups.

Steak Marinade

Originally in the 1996 cookbook

Ingredients

1/2 tsp ginger
1/4 cup soy sauce
1 green pepper, chopped
1 garlic clove, minced
3/4 cup oil
3 tbsp honey or sugar
2 tbsp vinegar or lemon juice

Directions

1. In a small bowl, combine all ingredients; mix well.

Makes 1 1/3 cups

Note
Allow 1 to 1½ 1/2 cups marinade for 2 pounds of steak.

Homemade Root Beer

Submitted by Chuck Cady
Making root beer is very simple to do. Waiting for it to ferment is the hard part!

Ingredients

1 cup sugar
1/4 tsp yeast
1 tbsp root beer extract
- 1 2-liter plastic bottle

Directions

1. Using a funnel, pour sugar and yeast into bottle.
2. Fill bottle halfway with tepid water. Screw top onto bottle and shake vigourously until sugar is mostly dissolved.
3. Remove bottle top and add root beer extract. Fill bottle with tepid water, leaving about 1 inch from top. Screw top onto bottle and shake again.
4. Lay the sealed bottle on its side in a cool location (60 - 65 degrees F) for about three or four days. After this time, refrigerage overnight to chill the root 8beer.
5. Serve chilled.

Notes
Each day as the root beer is fermenting, check the pressure in the bottle. To do this, press the the side of the bottle. Once it is hard, carefully open the bottle to release the pressure and close it.

Do not leave the finished root beer in a warm place once the bottle feels hard. After a couple weeks or so at room temperature, especially in the summer when the temperature is high, enough pressure may build up to cause the bottle to explode!

Artificial sweetener cannot be used to replace the sugar. Sugar is required for yeast to generate carbon dioxide which carbonates the beverage. No sugar, no carbonation. You might experiment with less sugar and add a substitute to make up for the lower sweetness. You can add 1/4 oz by weight of corn sugar (dextrose) or cane sugar to carbonate the soda and sweeten with a substitute.

There will be a sediment of yeast at the bottom of the bottle, so the last bit of root beer will be turbid. Decant carefully if you wish to avoid this sediment.

See how to make homemade root beer for more detailed step-by-step instructions.

5 Can Crockpot Chili

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

1 large can crushed tomatoes
3 cans of beans (kidney, white, pinto, etc)
1 can corn
1 pkg taco seasoning
3 frozen, uncooked chicken breasts or other meat

Directions

1. Mix together and cook 8-10 hours in a crockpot.
2. Just before serving, remove chicken, cut into bite-sized pieces, and return to chili.
3. Top with cheese, black olives, sour cream, etc.

Funeral Potatoes

Submitted by Susan Allred
Originally in the 2005 cookbook

Ingredients

6-8 medium potatoes (red are the best potato for this)
1 can cream of chicken soup
1/2 cup butter, softened
1/2 cup onion, chopped
2 cups sour cream
- salt & pepper to taste
- Mrs. Dash to taste
2 cups grated cheese

Directions

1. Heat oven to 350 degrees F.
2. Shred potatoes into a large bowl.
3. Add cream of chicken soup, butter, chopped onions, cheese and sour cream.
4. Add salt, pepper, and Mrs. Dash to taste.
5. Mix thoroughly and pour into a casserole dish.
6. Bake 1 1/2 - 2 hours.

Bubble Pizza

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

2 packages (tubes) of biscuits
- spaghetti sauce
- mozzarella cheese
- pizza toppings

Directions

1. Heat oven to 400 degrees F.
2. Grease a 9x13 inch pan.
3. Spread biscuit dough out in pan, squishing to flatten.
4. Spread spaghetti sauce over dough, then top with cheese and your choice of toppings.
5. Bake for 10-15 minutes or until dough is done.

Quick Country Fried Steak

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

4-6 large cube steaks
1/2 stick butter
1/2 cup flour
- salt and pepper to taste
- water to cover
1/2 package Lipton Onion Soup Mix

Directions

1. Dredge steaks in flour, shaking off excess.
2. Salt and pepper to taste.
3. Melt butter over medium heat in a large skillet.
4. Brown steaks well on both sides.
5. Add enough water to cover steaks completely.
6. Sprinkle soup mix evenly in water.
7. Cover and simmer for 40 minutes.

Makes its own gravy, great with a salad or mashed potatoes.

Susan’s Chicken Enchiladas

Submitted by Susan Allred
Originally in the 2005 cookbook

Ingredients

1 pint sour cream
2 cans cream of mushroom soup
2 cups grated cheese
1 4 ounce can of green chilies, chopped
- enchilada sauce
- taco shells

Directions

1. Heat oven to 350 degrees F.
2. Mix the first four ingredients together.
3. Soften the taco shells in 1/2 of the mixture.
4. With the other half of the mixture, place the remaining mixture inside the taco shells and roll.
5. Put the rolled taco shells inside a baking dish. When all taco shells are in the baking dish, put remainder of first 1/2 of cheese mixture over the shells.
6. Bake for 45 minutes to 1 hour.

Chicken Enchiladas

Submittted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

3-4 cups cubed cooked chicken
1 dozen flour tortillas
1 pint sour cream
2 cans cream of chicken soup
1 (4 oz) can olives (sliced)
1 (4 oz) can green chiles
1-1 1/2 cup grated cheddar and Jack cheese

Directions

1. Heat oven to 325 degrees F.
2. Mix sour cream and soup, reserve 1/3.
3. In remaining 2/3 add chicken, olives, chilies and ½ of cheese and mix well.
4. Fill tortilla shells and roll up.
5. Place in lightly greased baking dish. Spread remaining soup mixture over top, sprinkle with remaining cheese, add parsley, green onions and/or olives on top.
6. Bake for 30 minutes or until hot and bubble.

Oriental Cabbage Slaw With Chicken

Submittted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

2 cups cooked chicken
4 cups shredded cabbage
1 package chicken flavored Ramen
4 green onions, sliced
2 tbsp sesame seeds
1/4 cup vinegar
1/4 cup vegetable oil
2 tbsp sugar
1/2 tsp salt
1 flavor packet from Ramen
1/2 cup slivered almonds

Directions

1. Place chicken and cabbage in mixing bowl.
2. Break noodles up and place in colander, pour boiling water over to soften slightly.
3. Drain and add to cabbage with onions and sesame seeds.
4. Combine vinegar, vegetable oil, sugar, salt and flavor packet.
5. Pour over cabbage mixture, mixing well.
6. Cover and refrigerate overnight or for several hours.
7. Just before serving, stir in slivered almonds.

Makes 6-8 servings.

Mexican Casserole

Submittted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

1 packet taco seasoning
- hamburger, cooked
- rice, cooked
- tomato sauce
- tortilla chips
- cheese
- sour cream
- black olives

Directions

1. Heat oven to 350 degrees F.
2. Mix taco seasoning, cooked hamburger, cooked rice, a can of tomato sauce (amounts depending on how much finished casserole you want)
3. Spread in a greased 9x13 pan. Sprinkle tortilla chips and cheese on top and heat in oven.
4. Add sour cream and olives to garnish and serve.

Easy Bean Casserole

Submitted by Chris Fowler
Originally in the 1994 cookbook

Ingredients

1 medium package Velveeta cheese, cubed
6 small cans pork and beans, slightly drained with pork rind removed
1-2 pounds hamburger, browned and drained
1 bottle barbeque sauce
- tater tots or biscuits

Directions

1. Heat oven to 350 degrees F.
2. Mix ingredients together except for tater tots.
3. Put in large pot or 9x13 pan.
4. Top with tater tots or biscuit dough.
5. Bake 30 minutes or until cheese is melted, top is brown, and tots are cooked through.

Creamed Tuna On Biscuits

Originally in the 1994 cookbook

Ingredients

6 tbsp margarine, melted
6 tbsp flour
2 cup milk
1 can cream of chicken soup
3 cans tuna, drained
- biscuits

Directions

1. Melt margarine and when bubbly, add flour.
2. Stir together over medium heat until bubbly.
3. Add milk and soup.
4. Stir mixture together until boiling and thick.
5. Add tuna to mixture.
6. Serve over toast or biscuits.

You may add cubed boiled eggs, drained peas, or drained corn.

Scalloped Potatoes

Originally in the 1994 cookbook

Ingredients

2 pounds potatoes (about 6 medium)
1/4 cup finely chopped onion
3 tbsp flour
1 tsp salt
1/4 tsp pepper
1/2 cube margarine
2 1/4 cups milk

Directions

1. Heat oven to 350 degrees F.
2. Wash potatoes; pare thinly and remove eyes.
3. Cut potatoes into thin slices to measure about 4 cups.
4. In greased 2 quart casserole pan, arrange potatoes in 4 layers, sprinkling each of the first 3 layers with 1 tbsp onion, 1 tbsp flour, 1/4 tsp salt, dash of pepper, and dot with remaining margarine.
5. Heat milk just to scalding; pour over potatoes.
6. Cover; bake 30 minutes.
7. Uncover; bake 60-70 minutes longer or until potatoes are tender.
8. Let stand 5-10 minutes before serving.

Note
To reduce baking time, after potatoes are chopped up, microwave in covered bowl on high for about 10 minutes. Afterwards, spread in pan according to directions. Bake uncovered for 30 minutes or until potatoes are tender and hot.

Goulash

Originally in the 1996 cookbook

Ingredients

1 1/2 pounds hamburger
2 cups macaroni, uncooked
4 tbsp margarine
1 onion, sliced
3 fresh mushrooms, sliced
2-3 cans tomato sauce
1 can olives, sliced
- spaghetti seasoning

Directions

1. Brown hamburger, drain, set aside.
2. Cook macaroni.
3. Saute onions and mushrooms in margarine for about 15 minutes.
4. Mix hamburger, onions, mushrooms, tomato sauce, olives and spaghetti seasoning together in a large pot.
5. Add cooked macaroni.
6. Cook on low heat until thick.
7. Top with grated cheddar cheese and serve.

5 Layer Dip

Submitted by Chris Fowler
Originally in the 1994 cookbook

Make in 9x13 pan in the following layers, and serve with tortilla chips

Layer 1
1 (17 oz) can refried beans
Mix with 1/4 cup mild taco sauce

Layer 2
1 cup sour cream mixed with 1/2 package taco seasoning

Layer 3
3 large avocados, mashed, with 1/3 cup miracle whip and 2 tsp lemon juice

Layer 4
Chopped tomatoes
Chopped olives

Layer 5
Top with cheese and green onions

Chicken And Dumplings

Submitted by Chris Fowler
Originally in the 1996 cookbook

Ingredients

1 fryer chicken or 6 chicken legs, cut and skinned
8 cups water
1 tsp salt
1 tbsp minced dried onion
4 carrots, sliced
1/2 tsp poultry seasoning (optional)

Directions

1. Wash chicken. Place in a large pan and add water, salt, onion, carrots and seasoning. Bring to boil.
2. Cover and simmer 45-60 minutes or until chicken is tender. Defat broth if needed.
3. Drop dumplings by spoonfuls into boiling broth with chicken and vegetables.
4. Reduce heat to medium. Cook 10 minutes, uncovered, and 10 minutes tightly covered.
5. Remove from heat and serve.

Dumplings

2 cups white flour
1 tbsp baking powder
1 scant tsp salt
2-3 tbsp shortening
1 cup milk

Directions

1. Fix flour, baking powder, and salt together.
2. Cut shortening into dry mix.
3. Stir in milk with a fork until dumplings are mixed

Makes 6-8 servings


Note
Cooking dumplings in a pot with a tight-fitting lid is important for making light dumplings.

Easy Lasagna

Originally in the 1996 cookbook

Ingredients

1 pound ground beef
1 medium onion
1-1 1/2 package spaghetti sauce
2 cups canned tomatoes, slightly blended
1 6 ounce can tomato paste
1 cup water
8 lasagna noodles, uncooked
1 egg, slightly beaten
1 tbsp dried parsley flakes
2 tbsp Parmesan cheese
2 cups lowfat cottage cheese
1/4 cup shredded mozzarella cheese

Directions

1. Heat oven to 350 degrees F.
2. Brown beef and onion; drain.
3. Stir in seasonings, tomatoes, paste, and water.
4. Mixture may be used immediately, but for a richer flavor, simmer uncovered for 15-20 minutes, stirring occasionally.
5. Mix egg, parsley flakes, Parmesan cheese, and cottage cheese.
6. In a 9x13 inch pan, layer 1 cup sauce, 4 dry noodles (break to fit), and 1/2 the cottage cheese-egg mixture, spreading evenly over the noodles.
7. Repeat the sauce, noodles and cottage cheese mixture.
8. Top with remaining sauce.
9. Cover and for 50-60 minutes or until noodles are tender.
10. Let stand 10 minutes, top with mozzarella cheese, and serve.

Cooking in a Microwave

1. Cover with plastic wrap and cook on HIGH for 12 minutes.
2. Cook at 50% for 18-22 minutes, or until noodles are tender, turning dish twice.
3. Remove from oven and let stand 10 minutes before serving.

Chicken and Rice Meals

Submitted by Chris Fowler
Originally in the 2005 cookbook

Dinner	Sauce	Vegetables	Add-Ons
Asian	- 1 can chicken broth - 1/2 cup water - 3-4 tbsp soy sauce - 3/4 tsp garlic powder	2 cups stir fry vegetables, fresh or thawed	sprinkle of peanuts
Mexican	- 1 cup salsa - 1 cup water	1 cup corn or 1 cup black beans, drained	1 cup shredded cheddar cheese
Italian Parmesan	- 1 cup spaghetti sauce - 1 cup water	1/2 cup sliced mushrooms	1 cup shredded Mozzarella and a sprinkle of grated Parmesan cheese

Main Ingredients and Instructions

2 cups uncooked instant rice
1 pound (about 4) boneless skinless chicken breast halves

Directions

1. Cook rice.
2. Cook chicken in skillet in oil at medium heat until done. Remove from heat
3. Bring sauce to boil.
4. Stir in vegetables and rice.
5. Top with chicken and add ons.
6. Cover and cook on low heat 5 minutes.

Makes 4 servings

Stir Fry Meals

Submitted by Chris Fowler
Originally in the 2005 cookbook

Meat	Vegetables	Sauce	Add-Ons
1 lb pork tenderloin, cut into 1inch chunks	carrots, onions, green peppers cut into chunks	- 3/4 cup sweet & sour sauce - 1 tsp garlic salt	8 oz. can drained pineapple chunks
1 lb. sirloin cut into thin strips	onions, peppers, tomatoes, sliced	- 1/2 cup teriyaki sauce - 1/2 tsp ground ginger - 1/2 tsp minced garlic	Chinese noodles
1 pkg extra firm tofu, cut into 1/2 inch cubes	sliced carrots, red & green peppers, onions, broccoli bits	- 1/2 cup stir fry sauce - 1/2 tsp ground ginger - 1/2 tsp minced garlic	peanuts

Directions

1. Cook 2 cups of instant rice
2. Cook meat in oil in skillet until done.
3. Add vegetables, mix sauce and add to skillet.
4. Cook at medium heat 3-5 minutes.
5. Serve over rice with add-ons.

Makes 4 servings

Toasted Cheese And Tuna Sandwiches

Originally in the 1994 cookbook

Ingredients

1 can tuna, drained
- mayonnaise or salad dressing
- sliced bread
- cheese slices

Directions

1. Drain can of tuna.
2. Add enough mayonnaise or salad dressing to make moist.
3. On griddle or stove, toast sandwiches as you would for toasted cheese sandwiches except add a layer of tuna fish.

For a tasty variation, use french bread slices for the sandwiches.

Meatball And Green Pepper Heros

Originally in the 1994 cookbook

Ingredients

1 tbsp oil
1 tbsp margarine
1 clove garlic, peel, minced
2 long french-style rolls, cut in half lengthwise
1 pound beef
1/2 cup soft bread crumbs
2 tbsp catsup
1 tsp salt
1/2 tsp pepper
3 tbsp flour
3 tbsp oil, more if needed
1 large onion, peeled, sliced, and separated into sections
1 large green pepper, seeded and cut into rings
1 1/2 cups beef broth
2 tsp cornstarch, dissolved in 2 tbsp water
1 salt and pepper to taste

Directions

1. Heat oil and margarine in wok.
2. Add garlic. Stir-fry for 30 seconds.
3. Add split rolls cut-side down in a single layer.
4. Lightly brown over medium heat until oil and margarine are absorbed. Remove from heat and set aside.
5. Wipe wok clean with paper towels.
6. Combine beef, bread crumbs, catsup, salt, and pepper. Form into balls and roll in flour.
7. Brown 1/3 of the meatballs over medium heat. Repeat until all are browned. Set aside.
8. Add remaining 2 tbsp oil, onion, and green pepper.
9. Stir-fry until vegetables are soft. Return meatballs to wok, add broth. Bring to boil. Lower heat and cover. Simmer 15 minutes.
10. Stir dissolved cornstarch into simmering broth. Stir until gravy thickens.
11. Season with salt and pepper to taste.
12. Spoon over prepared rolls.

Baked Chicken In Gravy

Originally in the 1994 cookbook

Ingredients

1 whole chicken (cut into pieces)
1 cup flour
1/2 tsp salt
3/4 tsp pepper
- poultry seasoning, to taste
2 tsp paprika
- onion powder, to taste
1 can condensed cream of chicken soup
1 cup milk

Directions

1. Heat oven to 425 degrees F.
2. Wash chicken pieces and dip in mixture of flour, salt, pepper, poultry seasoning, paprika, and onion powder.
3. Bake for 30 minutes.
4. Mix chicken soup, milk, and poultry season. Spread over top of chicken. Bake 20 minutes longer and serve over rice, noodles or with potatoes.

Empanadas

Originally in the 1991 cookbook

Ingredients

1 tsp margarine
1/2 pound hamburger or pork
1 tsp garlic salt
1/2 cup tomato sauce
1/2 cup raisins
2 tsp cinnamon
1 tsp salt
1/2 tsp ground cloves
2 tbsp vinegar
1 tbsp sugar
3/4 cup slivered almonds
- pie crust for double-crust 9-inch pie
- salad oil (optional)

Directions

1. In a wide frying pan, melt margarine over medium heat; add meat and cook, stirring often, until meat loses its pink color. Drain off excess fat.
2. Stir in garlic salt, tomato sauce, raisins, cinnamon, salt, cloves, vinegar, and sugar.
3. Cook, uncovered, over medium heat for 20 minutes or until most of the liquid has evaporated.
4. Add almonds; cool.
5. Prepare pie pastry.
6. Roll out to 1/8 inch thickness and cut out 3 inch circles for little turnovers, 4 or 5 inch circles for large turnovers.
7. Spoon filling mixture evenly on one side of each pastry round, moisten edges of pastry, fold over, and seal.
8. Heat at least 1 inch of oil to 370 degrees F and cook turnovers until brown on both sides, or heat oven to 400 degrees F, baking for 15-20 minutes or until brown.

Makes 3 1/2 dozen small or 15 large turnovers.

Navaho Taco And Fry Bread

Originally in the 1994 cookbook

Ingredients

2 cups flour
1 tsp salt
1/4 cup sugar
2 tsp baking powder
- milk as needed

Directions

1. Add a little milk at a time to make doughy consistency.
2. Refrigerate for 2 hours.
3. Roll out into little balls on floured surface to the shape of pancakes.
4. Fry in shortening or oil until golden brown on both sides.
5. Place on paper towels to cool.
6. Top with chili and chopped lettuce, tomatoes, grated cheese, sour cream, etc

Rice-A-Roni

Originally in the 1991 cookbook

Part 1

Mix in large pot and brown on low heat, stirring constantly:

• 3 package dry chicken soup, noodles only!
  
• 2 1/2 cups rice
  
• 1 cube margarine
  
• 2 cups sausage or hamburger, cooked and drained (optional)
  

Part 2

Add to Part 1:

• 7 cups hot water
  
• - chicken base from noodles
  
• - pinch of thyme
  

Directions

1. Cook on low heat for 50-60 minutes with lid on.
   
2. Cooking time depends on the type of rice used, so cook until tender. This may take from 10 minutes to 1 hour.

Frito Pie

Originally in the 1991 cookbook


2 cans chili with beans
1 medium onion, grated
1 package fritos
- grated cheese

Directions

1. Heat oven to 350 degrees F.
2. Mix grated onion with chili in bottom of casserole dish.
3. Crush fritos, add to chili.
4. Sprinkle cheese on top.
5. Bake for 30 minutes.

Grandma Cady’s Slumgullian

Originally in the 1994 cookbook

Ingredients

1½ pounds hamburger
1 can spaghetti or spaghetti-o’s
1 can chili

Directions

1. Brown hamburger in a large pan; drain off grease.
2. Add spaghetti and chili.
3. Stir until bubbly.

Chinese Sundaes

Originally in the 1991 cookbook
This is a meal in itself.

Ingredients

- cooked rice
- sliced green onions
- diced tomatoes
- coconut
- slivered almonds or peanuts
- chow mein noodles
- cubed, diced chicken
- crushed pineapple
- grated cheese
- maraschino cherries
- cream of chicken soup
- soy sauce

Directions

1. Set out the following and let people make their sundaes from the ingredients.
   
2. Make soup according to directions. If desired, chicken broth can be added to soup.

Taco Salad

Originally in the 1991 cookbook

Ingredients

1 medium onion, chopped
4 tomatoes
1 head lettuce
8 ounces cheddar cheese, grated
1 avocado, chopped
15 ounce can kidney beans, drained
15 ounce can garbanzo beans, drained
1 pound hamburger, cooked, drained and cooled
6 ounces tortilla chips
- sliced olives

Directions

1. Toss the salad ingredients together
2. Before serving, add taco chips.
3. Mix the dressing ingredients together and either add to salad or serve on the side.

Dressing
8 ounce french dressing
7 ounce can taco sauce
1/3 cup fresh lemon juice
1/2 tsp tabasco sauce
1/2½ tsp pepper
1/2 tsp oregano
1 tsp salt

Combine all ingredients and serve separately in a bowl next to salad.

Porcupine Meatballs

Chris Fowler
Originally in the 2005 cookbook

Ingredients

2 lbs. hamburger
1 cup rice, uncooked
1 cup water
2/3 cup onion, chopped
2 tsp salt
1 tsp celery salt
1/4 tsp garlic powder
- pepper to taste

Directions

1. Heat oven to 350 degrees F.
2. Mix and shape into small balls.
3. Place in 9x13 inch baking pan.

Mix the following

30 ounces tomato sauce
2 cups water
4 tsp Worcestershire sauce

1. Pour on meatballs, cover with foil, and bake for 45 minutes.
2. Remove foil and bake for another 15 minutes uncovered.

Swedish Meatballs

Originally in the 1991 cookbook

Ingredients

1 pound ground beef
1/2 pound ground pork
1/2 cup minced onion
3/4 cup fine bread crumbs
1 tbsp minced parsley
1 1/2 tsp salt
1/2 tsp pepper
1 tsp Worcestershire sauce
1 egg
1/2 cup milk
1/4 cup hot vegetable oil

Directions

1. Mix everything thoroughly.
2. Shape into 1 inch meatballs.
3. Brown hot oil.
4. Remove meatballs and make gravy.
5. Cook 15-20 minutes.

Frances Fowler’s Meatloaf

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

- hamburger
- eggs
- milk (lots!!)
- cracker crumbs (lots!!)
- sausage
- onion powder or soup mix
- sage (2 tsp)
- strips of bacon

Directions

1. Heat oven to 350 degrees F.
2. Mix the items together well in a large bowl. Mixture should be very moist ("spanks like a baby’s bottom!")
3. Put in a cast iron skillet with strips of bacon on top.
4. Pat it down with a moat around the edges.
5. Bake for 1-1 1/2 hours.

Judy Murphy's Meatloaf

Submitted by Judy Murphy
Originally in the 1994 cookbook

Ingredients

1 pound ground beef
1-2 cups oatmeal
2 eggs
1 can tomato sauce

Directions

1. Heat oven to 350 degrees F.
2. Mix all ingredients together and place in a loaf pan.
3. Bake for 45-60 minutes.

Makes 3-4 servings.

Taco Soup

Originally in the 1994 cookbook

Ingredients

1 pound hamburger, browned and drained
2 cans kidney beans
2 packages taco seasoning
2 (46 oz) cans tomato juice
- tortilla chips
- sliced onions
- chopped black olives
- shredded cheese
- sour cream

Directions

1. Cook in large pot until boiling, hamburger, beans, taco seasoning, and tomato juice.
2. Reduce heat and simmer 20 minutes.
3. Top with chips, onions, black olives, cheese and sour cream.

Taco And Beef Soup

Originally in the 1994 cookbook

Ingredients

1/2 pound hamburger
1/4 cup chopped onion
1 1/2 cup water
1 16 ounce can stewed tomatoes, cut up
1 16 ounce can kidney beans
1 8 ounce can tomato sauce
1/2 envelope (2 tbsp) taco seasoning
1 small avocado, peeled, seeded, and chopped
- cheddar cheese, shredded
- tortilla chips
- sour cream

Directions

1. In a large sauce pan, brown hamburger and onion; drain excess fat.
2. Add water, undrained tomatoes, undrained kidney beans, tomato sauce, and taco seasoning mix.
3. Simmer, covered, for 15 minutes.
4. Add avocado.
5. To serve, dish soup into bowl and top with cheese, tortilla chips, and sour cream.

Makes 6 servings

Cheesy Broccoli And Spam Soup

Originally in the 1991 cookbook

Ingredients

1 pound broccoli, fresh
1 1/2cup chicken bouillon
1 1/2 cup (6 oz) cheese, grated
1 1/2 cup milk
1/2 cup spam
14 tsp pepper
1 tbsp margarine

Directions

1. Cook broccoli in bouillon until soft.
2. Add remaining ingredients and heat.
3. Don’t boil or milk will curdle.

Notes

• To make more, increase milk and cheese.

Easy Crockpot Chili

Submitted by Chuck Cady

This recipe is designed for a 6 quart crockpot

Ingredients

4 (15.5 oz) cans red beans, drained
2 (24 oz) bottles chunky salsa
3-4 (28 oz) cans tomato sauce
1 pkg chili seasoning

Directions

1. Stir beans, salsa, and tomato sauce, and seasoning into crockpot.
2. Cook on low for 6-8 hours, or high for 4 hours.
3. Top with cheese, sour cream, sliced olives, etc.

Notes:

• This is really good the next day. It tends to thicken overnight, if it lasts that long.
• Instead of tomato sauce, you can use whole tomatoes. Simply puree them in a blender.
• You can use taco seasoning instead of chili seasoning They tend to use the same spices.

Potato Soup

Originally in the 1991 cookbook

Ingredients

4 cups thinly sliced potatoes
1 can (1 1/2 cup) evaporated milk
3 tbsp margarine
1 1/2 cup potato water
1 medium sliced onion
1 tsp salt
4-5 tsp minced parsley

Directions

1. Wash, peel, and slice potatoes.
2. Cook in water until just covered for 15 minutes.
3. Drain, keeping 1 1/2 cup of water.
4. Mash without a potato masher until pieces are bite size.
5. Add remaining ingredients.
6. Heat until hot or steaming.

Pumpkin Soup

Originally in the 1991 cookbook

Ingredients

1 medium pumpkin, cleaned
1 1/2 pounds hamburger
1 medium onion
2 quarts of tomatoes
1 package spaghetti seasoning
- black olives, sliced
- celery, sliced

Directions

1. Heat oven to 350 degrees F.
2. Cut top off pumpkin and clean it out, discarding the insides.
3. Saute hamburger, onion, and celery together; drain fat and put into pumpkin.
4. Add tomatoes, seasoning, and black olives.
5. Mix together well.
6. Bake for about 1 hour or until pumpkin is done.
7. Serve on cooked rice.

Chicken Noodle Soup

Originally in the 1994 cookbook

Ingredients

8 cups chicken broth
4 cups milk
2 tbsp cornstarch
1 cup cold water
1/2 tsp onion powder
2 cups macaroni noodles
1 frying chicken

Directions

1. Put water and chicken in large pot and bring to boil.
2. Let simmer on low until chicken falls off bones, or you can peel chicken from bones.
3. De-bone chicken and save water.
4. Mix cornstarch with water until smooth.
5. Add remaining ingredients and chicken.
6. Simmer on low until noodles are cooked.

Makes 8-10 servings.

Hommade Noodles

Homemade Noodles
Originally in the 1991 cookbook

Ingredients

1 egg
1/2 tsp salt
3 tbsp milk
1 cup wheat or white flour

Directions

1. Beat egg.
2. Combine rest of ingredients together thoroughly. Dough will be sticky.
3. Place dough on heavily floured bread counter and press out with hands.
4. Sprinkle more flour on top of dough and roll out with rolling pin until very thin.
5. Let dry for 1-3 hours.
6. Loosely roll up heavily floured dough and slice thinly (1/4 inches) and unroll.
7. Drop noodles into boiling soup or salted water.
8. Cook for 10 minutes.

Chicken Stuffing Bake

Originally in the 2005 cookbook

Ingredients

3 tbsp butter
1 can evaporated milk
1 pkg (6 oz) Stove Top stuffing
1 can cream of mushroom soup
1 lb diced and cooked chicken
2 cups shredded Swiss cheese
2 stalks celery, chopped
1 cup cooked broccoli, chopped
1/2 tsp thyme

Directions

1. Heat oven to 350 degrees F.
2. In sauce pan, heat 3/4 cup milk and butter until just before boiling.
3. In large bowl, pour hot mixture over stuffing and spice mix from box. Mix well.
4. Put 1/2 of this mixture into 12X8 inch baking dish.
5. In medium bowl, stir soup, remaining milk, chicken, 1 cup of cheese, celery, broccoli, and thyme.
6. Spoon over stuffing. Bake for 30 minutes.
7. Cover with remaining cheese right before it is done.

Makes 4 servings.

Oven Baked Orange Chicken

Submitted by Susan Allred
Originally in the 2005 cookbook

Ingredients

6 chicken breast halves (4 to 6 each), skinned if desired
1/4 cup margarine, melted
1 can (6 oz) frozen orange juice concentrate, thawed
1/4 cup honey
3/4 cup fine bread crumbs
1/2 cup all purpose flour
1 tsp paprika
1/4 tsp thyme
1/2 tsp salt

Directions

1. Heat oven to 375 degrees F.
2. Brush chicken breasts with butter.
3. Combine undiluted orange juice and honey in shallow dish.
4. Mix bread crumbs, flour, paprika, thyme and salt.
5. Roll chicken in honey mixture, then in bread crumb mix.
6. Place chicken in a large greased baking pan and drizzle with any remaining butter or honey mixture.
7. Bake 45-50 minutes or until tender and no longer pink.

Makes 6 servings.

Chicken Pot Pie

Originally in the 1996 cookbook

Ingredients

2-3 carrots, diced or thinly sliced
1 10 ounce package frozen peas
1 tbsp butter
1 small onion, finely minced
3 stalks celery, thinly sliced
1/2 cup flour
3 cups chicken or turkey broth
1 cup skim milk
1 tsp whole thyme leaves, crushed
5-6 cups cooked and cubed chicken
1 recipe biscuits

Directions

1. Heat oven to 400 degrees F.
2. Cook carrots for 3 to 5 minutes in a small amount of water.
3. Add peas, and let stand for 3 minutes, Drain.
4. Melt butter in a medium-sized frying pan.
5. Add onion and celery, and saute. Add flour. Gradually stir in chicken broth and milk.
6. Add thyme, and cook until thick, stirring constantly.
7. Combine vegetables, gravy, and chicken.
8. Place in a large 9x13 baking dish or two smaller ones, and top with biscuits.
9. Bake for 18-20 minutes or until biscuits are brown.

Makes 12-14 servings.

Lazy Mother's Chicken

Originally in the 1991 cookbook

Ingredients

1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1/2 can of water
1 fryer (2 1/2-3 pounds), cut up
1 cup regular white rice, uncooked

Directions

1. Heat oven to 350 degrees F.
2. Mix together well soups, water and rice.
3. Put in large pan, lay raw chicken pieces on top.
4. Cover and bake 1 to 1 1/2 hours.

For larger portions increase to 1½ cans of water and 2 cups of rice.

Roast Chicken And Vegetables

Originally in the 1996 cookbook

Ingredients

1 3-pound whole or cut-up fryer, skinned
4-5 potatoes, scrubbed and halved
6 carrots, peeled and cut in large pieces
1 onion, sliced
1 medium yam, washed and cut into 2 inch pieces (optional)
1 fresh lime, juiced (optional)
1 tsp dried thyme leaves, crushed
- salt, pepper, and poultry seasoning

Directions

1. Heat oven to 350 degrees F.
2. Place chicken in a small roaster or roasting bag.
3. Arrange vegetables around chicken.
4. Sprinkle chicken with lime juice and thyme.
5. Season chicken and vegetables with remaining seasonings.
6. Cover roaster or seal bag.
7. Bake for 1 to 1 1/2 hours or as directed in roasting bag.

Makes 6-7 servings.

The Best Banana Bread

Submitted by Chuck Cady
Prep time: 15 minutes.
Ready in 1 hour 15 minutes.
Servings: 15
Heat oven to 350 degrees F.

Ingredients

1/2 cup margarine, softened
1 cup white sugar
2 eggs
1 1/2 cups mashed bananas (2-3 bananas)
2 cups all-purpose flour
1 tsp baking soda
1 tsp vanilla

Directions

1. Heat oven to 350 degrees F.
2. Grease and flour one 9x5 inch loaf pan.
3. Cream margarine and sugar until smooth. Beat in eggs, then bananas.
4. Add flour, baking soda, and vanilla, stirring just until combined.
5. Pour into prepared pan and bake for about 1 hour, or 25-30 minutes in cupcake pan. Toothpick should come out clean when inserted.
6. Remove from pan and let cool on wire rack.

Buffalo Wings

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

36-40 chicken wing drumettes
1 stick butter
2 ounce bottle hot sauce
1 tbsp vinegar
- vegetable oil for frying
- blue cheese salad dressing
- celery sticks

Directions

1. Fry chicken pieces in about 2 inches of vegetable oil until done.
2. Drain on paper towels.
3. Meanwhile, melt butter in microwave or in small saucepan on top of sauce. Add the entire bottle of hot sauce and vinegar.
4. Remove hot wings to large platter, preferably one with a decent-size lip.
5. Pour butter sauce over all and toss once.

Serve with salad dressing and celery sticks on size, along with plenty of napkins.

Beef With Peanuts

Originally in the 1991 cookbook

Ingredients

2 tbsp oil
1/2 tsp salt
1 pound ground round steak
1 (10 ounce) package frozen peas, partially defrosted
1 tsp sugar
1/3 cup chicken broth or water
1 tbsp soy sauce
1 cup bean sprouts
1 tbsp cornstarch dissolved in water
1/2 cup dry-roasted peanuts
2-3 cups hot cooked rice

Directions

1. Heat oil with salt in wok.
2. Add ground meat and stir-fry over high heat until no longer pink.
3. Add peas and stir-fry for 30 seconds.
4. Sprinkle with sugar. Add broth or water and cover.
5. When meat is tender, add soy sauce and bean sprouts.
6. Add dissolved cornstarch and stir until thickened.
7. Stir in peanuts.
8. Serve over hot cooked rice.

Makes 4-6 servings.

So-Good Spareribs

Originally in the 1991 cookbook

Ingredients

1 1/2 pounds trimmed spareribs
1/2 cup brown sugar, packed
2 tbsp cider vinegar
1/4 cup catsup
1 tsp dry mustard
1 tsp Worcestershire sauce
1 tsp prepared horseradish
2 tsp cornstarch dissolved

Directions

1. Place trimmed spareribs on a rack in wok over simmering water.
2. Cover and steam for 45 minutes or until tender.
3. Place in a long baking dish.
4. Combine remaining ingredients and pour over ribs.
5. Place dish on rack in wok over simmering water.
6. Cover and steam for 30 minutes.
7. While steaming, uncover wok and turn spareribs in sauce several times.
8. Remove ribs to serving platter. If desired, thicken sauce with dissolved cornstarch.
9. Spoon over ribs and serve hot.

Makes 4 servings.

Vanilla Torte

Submitted by Susan Alrled
Originally in the 2005 cookbook

Crust

1 cube butter
1 cup flour
1 tbsp vanilla
1 tbsp sugar
1/2 cup walnuts, optional

Directions

1. Heat oven to 350 degrees F.
2. Mix ingredients together.
3. Press into the bottom of a large cake pan.
4. Bake 15 minutes or until brown. Cool thoroughly.

Torte

8 oz cream cheese
1 cup powdered sugar
3/4 tub large Cool Whip
2 small pkgs French vanilla instant puddings
3 cups milk

Directions

1. Mix 2 packages of vanilla pudding and 3 cups milk in a bowl.
2. Beat until thick, then add 1/4 tub of large Cool Whip.
3. Spread over bottom of cooled crust.
4. Mix cream cheese, powdered sugar and remainder of cool whip together until creamy.
5. Spread over pudding mixture, and serve.

Peanut Butter Pizza

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

1/2 cup margarine
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
1 cup all purpose flour
1/2 cup semisweet chocolate pieces
1/2 cup peanut butter pieces
3/4 cup tiny marshmallows
2/3 cup peanuts
1/2 cup miniature candy-coated semisweet chocolate pieces

Directions

1. Heat oven to 350 degrees F.
2. In a large mixing bowl beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds.
3. In a large mixing bowl beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds.
4. Beat in sugars, egg and vanilla, at low speed beat in flour.
5. Spread dough evenly on an un greased 12 or 13 inch pizza pan.
6. Bake for 15 to 18 minutes or until golden.
7. Remove from oven and sprinkle with chocolate and peanut butter pieces. Let stand for 1 to 2 minutes until softened.
8. With spatula, spread melted pieces over crust.
9. Top with marshmallows, peanuts, and miniature candy pieces.
10. Bake about 5 minutes more or till marshmallows are golden.
11. Cool in pan on wire rack.

Makes 12 servings.

Kids Ice Cream

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

1/2 cup milk (lowfat is OK)
2 different sized coffee cans or "Ziploc" freezer bags
1 tbsp sugar
1/4 tsp vanilla
6 tbsp salt (for larger container)
- ice

Directions

1. Place milk, sugar and vanilla in smaller container and seal it tightly.
2. Fill the large container half full of ice and add the salt.
3. Place the smaller container inside the larger container and seal it tightly.
4. Shake it for about 5-15 minutes or until it turns into ice cream.
5. Wipe off the edge of the small container before opening it (or you may mix some salt into the ice cream)!

If using a can, you can kick it to mix it, but be sure that both lids are duct-taped very well first.

Almond Roca

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

1 3/4 cubes butter (not margarine)
1 cup sugar
1/2 cup sliced almonds
8 oz Hershey Bar
3/4 c walnuts, chopped

Directions

1. In a heavy pan melt butter (not margarine). Add sugar.
2. Stir and cook over medium to medium high heat for 7 minutes.
3. Add almonds and continue stirring over heat for 6 more minutes.
4. Should be caramel colored when done. If it begins to brown too much, turn heat down, but continue cooking.
5. Pour mixture into 9x13 inch dish.
6. Immediately break over it Hershey Bar and spread as it melts.
7. Sprinkle walnuts over top.

Mile High Squares

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

1 pkg (12 oz) semi-sweet chocolate chips
1 pkg (11 oz) butterscotch chips
1/2 cup peanut butter
1 pkg (16oz) miniature marshmallows
1 cup nuts (optional)

Directions

1. In a large microwave-safe bowl, microwave chocolate chips, butterscotch chips and peanut butter on medium-high power for 2 minutes; stir.
2. Microwave at additional 10-20 second intervals, stirring until smooth.
3. Cool for 1 minute. Stir in marshmallows and peanuts.
4. Spread into a foil-lined 13x9x2 inch baking pan.
5. Refrigerate until firm.
6. Cut into squares.

Yield: 4 dozen.

Butterscotch Brownies

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

3/4 cup (1 1/2 sticks) margarine
3 cups brown sugar, packed
3 eggs, beaten
2 1/4 cups flour
2 tsp baking powder
3/4 tsp salt
1 tsp vanilla
1 cup walnuts, coarsely chopped
1 cup grated or flaked coconut

Directions

1. Heat oven to 350 degrees F.
2. Grease 9 x 13 pan.
3. Melt butter or margarine, remove from heat.
4. Blend in brown sugar.
5. Stir in beaten eggs.
6. Blend in sifted dry ingredients, then vanilla, nuts and coconut.
7. Spread in prepared pan.
8. Bake for 35 minutes or until just done. Do not overbake.
9. Cut into bars while warm.

Gummi Bears

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

1 small box jello (with or without sugar)
7 envelopes unflavored gelatin
1/2 cup water

Directions

1. Mix in a saucepan until mixture resembles playdough.
2. Place pan over heat and stir until melted.
3. Once completely melted pour into molds (or ice cube trays).
4. Place in freezer for 5 minutes. When very firm, take out of molds.

Apple Crisp

Originally in the 1991 cookbook

Ingredients

4 cups sliced apples (about 4 medium)
2/3 - 3/4 cup brown sugar (packed)
1/2 cup flour
1/2 cup oats
3/4 tsp cinnamon
3/4 tsp nutmeg
1/3 cup margarine, softened

Directions

1. Heat oven to 375 degrees F.
2. Grease square pan, 8x8x2 inches.
3. Place apple slices in pan.
4. Mix remaining ingredients thoroughly.
5. Sprinkle over apples.
6. Bake 30 minutes or until apples are tender and topping is golden brown.
7. Serve warm and, if desired, with light cream or ice cream.

Makes 6 servings.

Peach Crisp

Substitute 1 quart of peaches for apples, and cook until topping is bubbly and brown.

Creamy Caramels

Originally in the 1991 cookbook

Ingredients

1/2 cup finely chopped nuts
2 cups sugar
3/4 cup light corn syrup
1 cube margarine
2 cups light cream (20%)

Directions

1. Butter square pan, 8x8x2 inches.
   
2. Spread nuts in pan.
   
3. Combine sugar, corn syrup, margarine, and half the cream in large saucepan.
   
4. Heat to boiling over medium heat, stirring constantly. Stir in remaining cream.
   
5. Cook over medium heat, stirring occasionally, to 245 degrees F on candy thermometer (or until small amount of mixture dropped into very cold water forms a firm ball).
   
6. Immediately spread mixture evenly over nuts in pan.
   
7. Cool. Cut into 1-inch pieces.
   

Apple Dumplings

Originally in the 1994 cookbook

Pastry

2 cup flour
1 tsp salt
3/4vcup shortening
4 tsp water

Directions

1. Mix flour and salt together.
2. Cut in shortening.
3. Sprinkle with water and mix lightly with fork until flour is moistened.
4. Press dough into a ball.

Syrup

1 cup sugar
2 cup water
1/4 tsp cinnamon
3 tbsp margarine

Directions

1. Mix all ingredients together and boil in small sauce pan for 3 minutes.

Filling

6 medium apples
1/2 cup sugar
1 1/2 tsp cinnamon

Directions

1. Heat oven to 425 degrees F.
2. Peel, core, and cut apples into small pieces.
3. Roll out pastry 1/8 inch thick, and cut into 1 inch squares.
4. Place apple pieces on each square of pastry.
5. Fill cone with sugar and cinnamon and dot with margarine.
6. Bring opposite corners together, moisten, and seal together. Space evenly in baking dish. Pour hot syrup over dumplings, reserving some for later.
7. Bake 40-45 minutes, or until pastry is golden brown and apples are cooked through.

Serve warm with remaining syrup and with whipped cream.

Whoopie Pie

Originally in the 1994 cookbook

Ingredients

6 tbsp shortening
1 cup sugar
1 egg
1 cup milk
1 tsp vanilla
2 cups flour
1 1/4 tsp baking soda
1/4 tsp salt
5 tbsp cocoa

Directions

1. Heat oven to 425 degrees F.
2. Cream shortening and sugar together.
3. Mix egg, milk, and vanilla.
4. Add flour, soda, salt, and cocoa. Mix thoroughly.
5. Drop by 1/2 tsp onto cookie sheet.
6. Bake for 7 minutes, or 10-12 minutes at 400 degrees F.
7. Cool cookies, spread filling between two cookies.

Filling

2 tbsp flour
1/2 cup milk
1/2 cup shortening
3 cups powdered sugar
1 tbsp vanilla

1. Mix flour and milk together. Cook until thick, then cool quickly.
2. Add shortening, salt, sugar, and vanilla. Stir together.

Frango Mints

Originally in the 1991 cookbook

Ingredients

2 cubes margarine, soft
1 box powdered sugar (1 pound)
2 eggs
1 16 ounces package or 2 cups chocolate chips
1 tsp vanilla
1 1/2 tsp peppermint extract

Directions

1. Combine margarine and sugar with mixer.
2. Add eggs, one at a time beating well after each addition.
3. Add melted chocolate chips and flavoring.
4. Pour in buttered pan and refrigerate.

Peanut Butter Balls

Originally in the 1991 cookbook

Ingredients

1/2 cup peanut butter
1/2 cup honey
1 cup powdered milk
- toppings (chocolate chips, coconut, etc.)

Directions

1. Combine peanut butter and honey. Add milk and stir well.
2. Roll into little balls and roll in topping. Ready to eat.

Pumpkin Roll

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup flour
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp salt
1 tsp baking powder
3/4 cup walnuts, finely chopped (optional)

Directions

1. Heat oven to 375 degrees F.
2. Beat eggs for 5 minutes on high speed.
3. Gradually add sugar. Stir in canned pumpkin. Set aside.
4. In a separate bowl, combine flour, cinnamon, ginger, cloves, salt and baking powder.
5. Combine the two mixtures and pour onto a greased and floured (or parchment paper lined) jellyroll pan. Sprinkle with walnuts.
6. Bake 15 minutes.
7. Meanwhile, sprinkle a thin dish towel with powdered sugar.
8. Turn the cake topside down on the towel and roll it up with the towel.
9. Set aside to cool.

Frosting

1 8-oz pkg of cream cheese
4 tbsp butter or margarine
1 tsp vanilla
1 cup powdered sugar

1. Beat cream cheese, butter and vanilla until fluffy on high speed.
2. Add powdered sugar and beat until fluffy again.
3. Unroll the cake and frost. Reroll.
4. Chill completely before slicing.

Slices best when frozen.

Ice Cream Roll

Originally in the 1991 cookbook

Ingredients

3 eggs, room temperature
1 cup sugar
1/3 cup water
1 tsp vanilla
1/4 cup cocoa
1 cup flour
1/2 tsp baking powder
1/4 tsp salt

Directions

1. Heat oven to 375 degrees F.
2. Beat eggs for 4 minutes in a small bowl high with rotary beater.
3. Mix sugar, water, and vanilla and set aside.
4. Sift together, cocoa, flour, baking powder, and salt then add to previous mixture. Gently add eggs.
5. Line sheet cake pan with foil and grease foil.
6. Pour batter onto foil and bake for 10 minutes, or until golden brown.
7. Remove from oven. Drop cake out of pan onto towel covered with powdered sugar.
8. Roll towel starting at small end. Cool on rack.
9. Unroll and fill 1/4 to 1/2 quart of ice cream.
10. Reroll and refreeze.

Brownies

Originally in the 1991 cookbook

Ingredients

4 ounces or 3 tbsp unsweetened chocolate
2/3 cup shortening
2 cups sugar
4 eggs
1 tsp vanilla
1 1/4 cup flour
1 tsp baking powder
1 tsp salt
1 cup chopped nuts

Directions

1. Heat oven to 350 degrees F.
2. Grease baking pan, 13x9x2 inches.
3. Melt chocolate and shortening in large sauce pan over low heat. Remove from heat.
4. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in pan.
5. Bake 30 minutes or until brownies start to pull away from sides of pan. Do not overbake.
6. Cool slightly. Cut into bars.

Butterfinger Dessert

Originally in the 1996 cookbook

Ingredients

1 chocolate cake mix (with egg and oil)
2 6 serving packages instant chocolate pudding
6 cups milk
2 8 ounce tubs cool whip, thawed
3-4 butterfinger bars, crushed

Directions

1. Bake cake according to package directions for a 9x13 inch cake.
2. Let cake cool completely. Mix pudding and milk.
3. In a large bowl, layer cake (1/2 at a time), pudding, cool whip, and butterfingers.
4. Repeat.

Microwave Caramel Corn

Originally in the 1991 cookbook

Ingredients

16 cups popped popcorn
1 cup brown sugar, packed
1/4 cup corn syrup
1/2 tsp salt
1 cube margarine
1/2 tsp baking soda
1 tsp vanilla

Directions

1. Put popcorn in large paper bag.
2. Put brown sugar, corn syrup, and salt, and margarine in large, microwave safe bowl.
3. Cook on high for 1-2 minutes, or until bubbly. Stir; cook for 3 more minutes, stirring after each minute.
4. Add baking soda and vanilla. Stir well.
5. Pour onto popcorn. Fold top of bag down.
6. Cook in microwave oven on high for 3 minutes. Shake bag after each minute.
7. Pour into bowl or eat from bag.

Jello Popcorn Balls

Originally in the 1991 cookbook

Ingredients

1 cup light corn syrup
1/2 cup sugar
1 package jello, any flavor
- 2 big poppers full popcorn

Directions

1. Bring to boil corn syrup and sugar. Let boil until syrup forms a thread.
2. Add package of jello. Mix and pour over popcorn.
3. Butter hands and form mixture into balls.

Soft Caramel Corn

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

1 pound light brown sugar (2 cups)
1 cup white corn syrup
1 cube margarine or butter
1 can sweetened condensed milk
16 cups popped popcorn

Directions

1. Bring to boil brown sugar and corn syrup. Add margarine and milk.
2. Cook slowly over a low heat to soft ball stage.
3. Pour over popcorn, stirring well.

Chocolate Fudge

Originally in the 1991 cookbook

Ingredients

1 large can evaporated milk
4 1/2 cups sugar
36 ounces semi sweet chocolate chips
1 jar marshmallow cream
2 cups chopped nuts
1 tsp vanilla
2 cubes margarine

Directions

1. Blend in saucepan sugar and evaporated milk.
2. Bring to boil, reduce heat and boil for 10 minutes, stirring constantly.
3. Pour over other ingredients and blend well.
4. Pour in buttered pans.

Makes 5 pounds.

Divinity

Originally in the 1991 cookbook

Ingredients

2 2/3 cups sugar
2/3 cup corn syrup
1/2 cup water
2 egg whites
1 tsp vanilla
2/3 cup broken nuts

Directions

1. Stir sugar, corn syrup and water over low heat until sugar is dissolved.
2. Cook, without stirring, to 260 degrees F on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball).
3. In mixing bowl, beat egg whites until stiff peaks form.
4. Continue beating while pouring hot syrup in a thin stream into egg whites.
5. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer).
6. Fold in nuts. Drop mixture from tip of buttered spoon onto waxed paper.

Makes 4 dozen candies

Note:
- Try to make your candy on dry days.
- The candy does not set as well on humid or rainy days.

Chocolate Peanut Butter Fudge

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

1 cup evaporated milk
3 cups sugar
1/2 cup margarine
1 1/2 - 2 cups chunky peanut butter
7 oz jar marshmallow cream

Directions

1. Bring milk, sugar and butter to rolling boil (soft ball stage). Remove from heat, add peanut butter and marshmallow.
2. Pour into buttered 9x9 inch dish. Cool. Cut.

White Chocolate Fudge

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 tsp vanilla
1 package (12oz) chips (any flavor, white chocolate, mint, butterscotch, etc.)
7 oz jar marshmallow cream

Directions

1. Bring sugar, margarine & milk in 2 1/2 quart saucepan to full rolling boil. Stir continually.
2. Boil 5 minutes over medium heat & stirring constantly.
3. Remove from heat and add chips, stirring until melted.
4. Add vanilla and marshmallow cream until well blended.
5. Pour into greased 9x13 pan. Cool. Cut.

Ziploc Spoon Fudge

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

Individual Serving
1 "Ziploc" sandwich bag
1/2 cup powdered sugar
1 tbsp butter (1/8 stick)
2 tsp cream cheese
- few dashes of vanilla
1/2 - 1 tbsp cocoa

Large Serving
1 gallon size "Ziploc" bag
1 lb. powdered sugar
1 stick butter
3 oz cube cream cheese
1/2 tsp vanilla
1/4 - 1/2 cup cocoa

Directions

1. Place all ingredients in the Ziploc bag and squeeze out all the air.
2. Squish, smoosh, and squeeze the bag until all the ingredients are well mixed and there is a creamy consistency.
3. Add any flavorings or other stuff such as raisins, M&M's, nuts, peanut butter, etc.

Old-Fashioned Chocolate Fudge

Originally in the 1991 cookbook

Ingredients

2 cups sugar
2/3 cup milk
2 ounces unsweetened chocolate (1/3 cup cocoa)
2 tbsp corn syrup
1/4 tsp salt
2 tbsp margarine
1 tsp vanilla
1/2 cup chopped nuts, optional

Directions

1. Butter loaf pan, 9x5x3 inches.
2. Combine sugar, milk, chocolate, corn syrup and salt in 2-quart saucepan.
3. Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.
4. Continue cooking, stirring occasionally, to 234 degrees F on candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water).
5. Remove from heat; add margarine.
6. Cool mixture to 120 degrees F. Without stirring (bottom of pan will be luke-warm.)
7. Add vanilla; beat vigorously and continuously 5-10 minutes with wooden spoon, until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from spoon.)
8. Quickly stir in nuts. Spread mixture evenly in buttered pan. Cool until firm.
9. Cut into 1-inch squares.

Brown Sugar Fudge
Substitute 1 cup brown sugar (packed) for 1 cup of the granulated sugar and omit chocolate.

Apple Pie

Originally in the 1994 cookbook

Ingredients

1 9-inch pie crust
3/4 cup sugar
1/4 cup flour
1/4 tsp nutmeg
1/4 tsp cinnamon
5 cups thinly sliced pared apples
1 tbsp margarine
- dash salt

Directions

1. Heat oven to 425 degrees F.
2. Prepare pie crust.
3. Stir together sugar, flour, nutmeg, cinnamon, and salt; mix with apples.
4. Turn into pastry lined pie pan; dot with margarine.
5. Cover with top crust which has slits cut in; seal and flute.
6. Cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
7. Bake 40-50 minutes or until crust is brown and juice begins to bubble through slits.

French Apple Pie
Prepare pie crust; omit margarine and top apple filling with Crumb Topping below:

Mix 1 cup flour
1/2 cube firm margarine
1/2 cup brown sugar (packed) until crumbly.

1. Bake 50 minutes.
2. Cover topping with aluminum foil last 10 minutes of baking if top browns to quickly.

Frozen Yogurt Pie

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

2 small containers (8 oz each) of flavored yogurt
1 small container of whipped creme
1 9-inch graham cracker pie crust

Directions

1. Fold together yogurt and whipped creme. Pour into graham cracker pie crust.
2. Freeze until firm, 4 hours, or overnight.
3. Remove from freezer 30 minutes before seriving and keep chilled in refrigerator. Garnish with fruit of choice, if desired.

Strawberry Cobbler

Originally in the 1994 cookbook

Ingredients

- Batter of 1 white or yellow cake mix
- Sliced strawberries, undrained, mixed with sugar and a small package of Jello
- Miniature marshmallows

Directions

1. Heat oven to 350 degrees F.
2. Mix cake batter and set aside.
3. Line bottom of 9x13 inch pan with marshmallows.
4. Spread cake batter over marshmallows, then spread strawberry mixture over batter.
5. Bake 45 minutes. Serve warm.
6. Top with rhubarb or any fruit.

Canned Sweet Cherry Pie

Originally in the 1991 cookbook

Ingredients

1 quart cherries, pitted or 2 (16 oz) cans
2 1/2 tbsp cornstarch
3 tbsp margarine
1 tbsp lemon juice
- pastry for 2 pie crusts

Directions

1. Heat oven to 400 degrees F.
2. Drain juice from cherries and save. Mix 1/4 cup cherry juice with cornstarch until smooth. Stir into remaining juice.
3. Cook over medium heat, stirring until mixture thickens and comes to a full boil.
4. Remove from heat. Stir in lemon juice, margarine, and pitted cherries.
5. Pour into pastry lined 9-inch pie dish.
6. Adjust top crust. Flute edges; cut vents.
7. Bake for 45 minutes or until crust is golden brown.

Pie Crust

Originally in the 1991 cookbook

Ingredients

Single Crust
1 1/4 cup flour
1/3 cup shortening
1/2 tsp salt
3-4 tbsp cold water

Double Crust
2 cups flour
2/3 cup shortening
1 tbsp salt
6-7 tbsp cold water

Directions

1. If baking, heat oven to 450 degrees F.
2. In a mixing bowl stir together flour and salt.
3. Cut in shortening until pieces are the size of small peas.
4. Sprinkle 1 tbsp of the water over part of the mixture; gently toss with a fork.
5. Push to the side of the bowl. Repeat until all is moistened.
6. Form dough into a ball.
7. On a lightly floured surface flatten dough with hands.
8. Roll dough from center to edge, forming a circle about 12 inches in diameter.
9. Ease pastry into pie pan, being careful not to stretch pastry. Trim to 1/2 inch beyond pan, and flute.
10. If baking is necessary, prick bottom and sides of pastry. Bake 10-12 minutes, or until golden brown.

Swiss Apple Pie

Originally in the 1994 cookbook

Ingredients

1 egg
1/2 cup sugar
1/2 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 cup apples, pared, cut into 1/2 pieces
1/2 cup nuts, broken

Directions

1. Heat oven to 325 degrees F.
2. Grease pie tin.
3. Beat egg and sugar together.
4. Sift together and add flour, baking powder, salt, cinnamon and add to sugar and eggs.
5. Mix in apples and nuts.
6. Bake for 20-25 minutes.

Serve with whipped cream or ice cream.

Sensational Double Layer Pumpkin Pie

Submitted by Susan Allred
Originally in the 2005 cookbook

Ingredients

4 oz cream cheese, softened
1 tbsp milk or half and half
1 tbsp sugar
1 1/2 cups thawed whipped topping
1 ready graham cracker crust
1 cup milk or half and half
2 pkg instant vanilla flavored pudding
1 can pumpkin pie filling
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Directions

1. Mix cream cheese, milk and sugar in large bowl with large wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
2. Pour 1 cup milk into bowl.
3. Add pudding mix. Beat with wire whisk until well blended; 1 to 2 minutes (mixture will be thick).
4. Stir in pumpkin and spices with wire whisk; mix well.
5. Spread over cream cheese layer.
6. Refrigerate for 3 hours or more.
7. Garnish with additional whipped topping and nuts if desired.

Makes 8 servings

Creamy Chocolate Layered Pie

Submitted by Susan Allred
Originally in the 2005 cookbook

Prep time: 15 minutes.

Ingredients

4 oz cream cheese, softened
1 tbsp milk or half and half
1 tbsp sugar
1 tub cool whip, thawed
1 ready made chocolate pie crust
1 1/2 cups cold milk or half and half
2 small pkgs chocolate flavor instant pudding and pie filling

Directions

1. Mix cream cheese, milk and sugar with wire whisk until smooth.
2. Stir in 1 1/2 cups of whipped topping. Spread on bottom of crust.
3. Pour 1 1/2 cups milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute.
4. Stir in 2 cups of whipped topping. Spread over cream cheese layer.
5. Refrigerate 4 hours or until set.
6. Garnish with remaining whipped topping.

Makes 8 servings

Fudgy Mint Cheesecake Bars

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

4 (1 oz) bars unsweetened baking chocolate
10 tbsp margarine (1 stick + 2 tbsp)
2 cup sugar
4 eggs
2 tsp vanilla extract
1 cup flour
1 pkg cream cheese, softened
1 tbsp cornstarch
1 can sweetened condensed milk
1 tsp peppermint extract
- green food coloring

Directions

1. Heat oven to 350 degrees F.
2. Melt chocolate with 1/2 cup margarine.
3. In bowl, combine chocolate mixture with sugar, 3 eggs, vanilla and flour.
4. Spread in greased 13x9 inch baking pan. Bake 12 minutes.
5. In mixer bowl, beat cheese, 2 tbsp margarine and cornstarch until fluffy.
6. Gradually beat in sweetened condensed milk, then remaining ingredients.
7. Pour over brownie layer.
8. Bake 30 minutes or until set.
9. Top with glaze. Cool. Chill. Cut into bars.

Glaze

Melt 1 cup (6oz) semi-sweet chocolate chips with 1/2 cup unwhipped whipping cream. Cook and stir until thickened.

Oreo Cookies

Submitted by Patty Cady
Originally in the 2005 cookbook

Ingredients

1 devils food cake Mix
3/4 cup Margarine
2 eggs

Directions

1. Mix ingredients together well & refrigerate 1-2 hours.
2. Heat oven to 375 degrees F.
3. Roll into pecan sized balls and put on greased cookie sheet.
4. Bake 7-10 minutes. Remove cookies and cool on wire racks.
5. After cookies cooled, take two cookies. Spread a dollop of frosting on first cookie; place second on frosted side.

Frosting

Mix together the following:
8 oz cream cheese at room temperature
1 cube butter or margarine
1 tsp vanilla
1 box powdered sugar (3 3/4 cups)

Sugar Cookies

Originally in the 1994 cookbook

Ingredients

2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
6 tbsp margarine
⅓ cup shortening
3/4 cup sugar
1 egg
1 tbsp milk
1 tsp vanilla

Directions

1. Stir together flour, baking powder, and salt.
2. Beat margarine and shortening together for 30 seconds; add sugar and beat until fluffy.
3. Add egg, milk, and vanilla; beat well.
4. Add dry ingredients to beaten mixture, beating until well combined. Cover and chill at least 3 hours.
5. heat oven to 375 degrees F.
6. Working with 1/2 of the dough at a time, on a lightly floured surface, roll to 1/8 inch thickness.
7. Cut into desired shapes.
8. Place on an ungreased cookie sheet and bake for 8 minutes, or until golden brown.

Makes 36 - 48 cookies.

Butterfingers

Originally in the 1991 cookbook

Ingredients

2 cubes margarine
4 cups dry oatmeal
1/2 cup sugar
1 cup brown sugar, packed

Directions

1. Heat oven to 350 degrees F.
2. Mix all ingredients together thoroughly.
3. Press into 9x13 inch pan. Bake for 15-20 minutes.
4. Remove from oven and cool.

Frosting

1 (6 oz) package chocolate chips
3/4 cup peanut butter

Melt frosting ingredients together. Spread over cooled cookies. Cut into squares.

Cowboy Cookies

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

1 cup granulated sugar
1 cup brown sugar, packed
1 cup margarine (2 sticks), melted
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
2 cups old-fashioned rolled oats
1 (12 oz) bag chocolate chips

Directions

1. Heat oven to 350 degrees F.
2. Cream very well sugar, melted margarine, eggs, and vanilla with mixer.
3. While mixer is going, add in (very carefully) flour, soda, salt and baking powder.
4. Stir in by hand oats and chocolate chips.
5. Drop by spoonfuls on ungreased baking sheet. Bake for 12 minutes.

Do not overcook or cookies will be crisp.

Gingersnaps

Originally in the 1994 cookbook

Ingredients

1 1/2 cubes butter or 3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour, stirred and measured
2 tsp baking soda
1/2 tsp salt
1 1/4 tsp ground ginger
3/4 tsp cinnamon
1/2 tsp ground cloves

Directions

1. Heat oven to 350 degrees F.
2. Cream butter; add sugar gradually. Beat until fluffy.
3. Add egg and molasses, and blend together
4. Stir or sift together flour, baking soda, salt and spices; blend into butter mixture.
5. Roll small portions of dough into balls about the size of walnuts; roll in granulated sugar. Place on ungreased baking sheet about 1 1/2 inches apart.
6. Bake for 8 - 10 minutes or until they have melted and puffed. For crisper cookies, bake until they have flattened.

Cookies will bake down to form perfect rounds with traditional gingersnap cracks on top.

Chocolate Chip and Oatmeal Cookies

Submitted by Susan Allred
Originally in the 2005 cookbook

Ingredients

1 pkg yellow cake mix
1 cup oats
3/4 cup softened butter or margarine
2 eggs
1 cup semi-sweet chocolate chips

Directions

1. Heat oven to 350 degrees F.
2. Stir all but chips and mix.
3. Stir in chips.
4. Drop from a teaspoon 2 inches apart onto an ungreased cookie sheet.
5. Bake 10-12 minutes, till very lightly browned.

Maxes about 4 dozen cookies.

Chocolate Chip Cookies

Originally in the 1994 cookbook

Ingredients

2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cube margarine
1/2 cup shortening
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 1/2 tsp vanilla
1 12-ounce package semisweet chocolate chips (2 cups)
1 cup chopped nuts, optional

Directions

1. Heat oven to 350 degrees F.
2. Stir together flour, baking soda, and salt.
3. In a mixer bowl beat margarine and shortening on medium speed for 30 seconds.
4. Add sugars and beat until fluffy.
5. Add eggs and vanilla; beat well.
6. Add dry ingredients to beaten mixture, beating until well combined.
7. Stir in chocolate chips and nuts.
8. Drop from a teaspoon 2 inches apart onto an ungreased cookie sheet.
9. Bake for 8-10 minutes or until done.

Makes about 72 cookies.

Snickerdoodles

Originally in the 1991 cookbook

Ingredients

1 cube margarine, softened (or use half butter or margarine, softened)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar (packed)
1 egg
1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp baking

Directions

1. Mix thoroughly shortening, peanut butter, sugars and egg.
2. Blend in rest of ingredients. Cover and chill for 4 hours, or until hard.
3. Heat oven to 375 degrees F.
4. Shape dough into 1-inch balls.
5. Place 3 inches apart on lightly greased baking sheet. With fork dipped in flour, flatted in crisscross pattern to 2 inches.
6. Bake 10-12 minutes or until set but not hard.

Makes 3 dozen cookies

Peanut Butter Cookies

Originally in the 1991 cookbook

Servings: 3 dozen cookies

Ingredients

1 cube margarine, softened (or use half butter or margarine, softened)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar (packed)
1 egg
1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp baking

Directions

1. Mix thoroughly shortening, peanut butter, sugars and egg.
2. Blend in rest of ingredients. Cover and chill for 4 hours, or until hard.
3. Heat oven to 375 degrees F.
4. Shape dough into 1-inch balls.
5. Place 3 inches apart on lightly greased baking sheet. With fork dipped in flour, flatted in crisscross pattern to 2 inches.
6. Bake 10-12 minutes or until set but not hard.

Jubilee Jumbles

Originally in the 1991 cookbook

Ingredients

2 3/4 cups flour
1 1/2 cup brown sugar (packed)
1 tsp salt
1/2 tsp soda
1 cup milk or dairy sour cream
1/2 cup shortening
2 eggs
1 tsp vanilla
1 cup chopped nuts, optional
- Browned Butter Glaze (below)

Directions

1. Heat oven to 375 degrees F.
2. Mix thoroughly all ingredients except glaze. If dough is soft, cover and chill.
3. Drop dough by level tablespoonfuls 2 inches apart onto ungreased baking sheet.
4. Bake 10 minutes or until almost no imprint remains when touched with finger.
5. Immediately remove from baking sheet; cool.
6. Spread with browned butter glaze.

Browned Butter Glaze

1. Heat 1/3 cup margarine over low heat until golden brown.
2. Remove from heat; blend in 2 cups powdered sugar and 1/2 tsp vanilla.
3. Stir in 2-4 tbsp hot water until of spreading consistency

Makes about 4 1/2 - 5 dozen cookies

Peanut Butterfingers

Submitted by Chris Fowler
Originally in the 2005 cookbook

Ingredients

1 cup butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
2/3 cup peanut butter
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 cups flour
2 cups oatmeal

Topping:
12 ounces chocolate chips
1/2 cup powdered sugar
1/4 cup peanut butter
2-4 tbsp milk

Directions

1. Heat oven to 350 degrees F.
2. Cream together butter and sugars.
3. Add eggs and peanut butter. Stir until smooth.
4. Add remaining ingredients (excluding topping) and mix until evenly blended.
5. Grease a 9 x 13 pan. Press mixture evenly into the pan.
6. Bake for 20 minutes.
7. Remove from oven, cover immediately with chocolate chips and allow chips to melt, then spread evenly.
8. Blend together remaining toppings and spread over the chocolate chips, making a swirl pattern.
9. Cool, cut and serve.