Cookie Salad

Ingredients:

2 c Buttermilk
2 3oz pkg Instant Vanilla Pudding
1 12oz Cool Whip
2 cans Mandarin Oranges - drained
1 large can Pineapple Tidbits
1 pkg Fudge-striped Cookies

Mix together buttermilk and pudding for 3 minutes on high. Fold in remaining ingredients, EXCLUDING cookies. Refrigerate. Right before serving, add broken cookies.

Pull-Aparts

Ingredients:

18 Rhodes Rolls - frozen
1 3oz pkg. cook-n-serve Butterscotch pudding mix
1/2 c Brown Sugar
1 tsp Cinnamon
1/2 c Butter - melted
Pecans (Optional)

Place frozen rolls onto either a greased 9x13 pan or Bunt pan. Mix remaining ingredients and spread over rolls. Cover with cloth and let raise overnight.
Bake at 350 for 25-30 minutes.

Relish

Ingredients:

Mix 1/2 peck (16 cups) ground green tomatoes with 1/2 c Salt. Let drain in a cloth bag overnight.

Next morning, grind:

1/2 head Cabbage
3 med. Onions
3 Green Peppers
3 Red Peppers

Mix mix everything together in kettle and add:

4 1/2 c Vinegar
5 1/2 c Sugar
1 T Mustard Seed
1/2 T Cloves (put in cloth bag)
1/2 c Water
1 T Celery Seed
Green Food Coloring

Cook until onions are tender. Put in jars and seal. Makes 7 pints.

Maple Syrup

Ingredients:

2 c Sugar
1 c Water
2 tsp Maple Flavoring

Add sugar and water into pan and bring to boil until mixture turns clear. Take off heat and add maple flavoring.

Macaroni & Cheese

Ingredients:

White Sauce
1 c Shredded Cheddar Cheese
Salt & Pepper to taste
Macaroni Noodles - cooked as directed

Make sauce as noodles cook. Combine and enjoy.

Goofy Cake

Ingredients:

3 c Flour
2 c Sugar
6 T Cocoa
2 tsp Baking Soda
1 tsp Salt

Mix dry ingredients in pan. Make three holes; place separately in each hole ...

2 tsp Vanilla
2 T Vinegar
6 T Oil

Cover entire mixture with ...

2 c Water

Mix well with fork. Bake at 350 for 30 minutes.

German Chocolate Cake Frosting

Ingredients:

1 c Canned Milk
1 c Sugar
3 Egg Yolks
1/2 c Butter
1 tsp Vanilla

Cook and stir over medium heat until thickened - about 12 minutes.
Add:

1 1/3 c Coconut
1 c Pecans - chopped

Beat until thick enough to spread.

Grandma's Wheat & Honey Dinner Rolls

Ingredients:

2 1/2 tsp Yeast
3/4 c Whole Wheat Flour
2 1/2 c Bread Flour
1 tsp Salt
2 T Honey
2 T Butter
1 Egg
1 c + 1 T Warm Water

Place all ingredients into mixer machine and mix for 10 minutes.

Grease cookie sheet. Divide dough into 15 pieces and shape into balls. Place 2 " apart and brush with melted butter. Cover; let rise 30 minutes or double in size.

Bake at 375 for 12-15 minutes.

Carmel Popcorn

Ingredients:

1 c Brown Sugar
1/4 Karo Syrup
1/2 tsp Salt
1/2 c Butter
1/2 tsp Baking Soda
1/4 c Peanut Butter (optional)
12 c Popped Popcron

Bring sugar, syrup, salt, and butter to a boil in a large pan. Stir in the baking soda (and peanut butter). Pour over popcorn in a paper grocery bag. Do not shake.

Put into microwave for 1 minute. Remove and shake. Repeat 3-4 times.

Apple Fritters

Ingredients:

1 c Flour
1/2 tsp Salt
1/2 c Milk
1 tsp Baking Powder
2 Eggs
1 tsp Oil
3-4 Apples - peeled and shredded

Mix all ingredients except apples. Add apples last.

Heat 2-3 inches of oil into pan. Drop mixture by spoonfuls into oil and cook until brown. (Turn over if needed) Drian on paper towel.

Roll in cinnamon sugar. (1/4 c Sugar and 2 tsp Cinnamon)

Rhubarb Crisp

Fill a 9x13 pan with 1/2" slices of Rhubarb.
Sprinkle with 1 1/2 c Sugar.

Topping:

1 c Flour

1/2 c Butter

(cut into flour)

1 c Oats

1 c Brown Sugar

1 tsp Cinnamon

Sprinkle on top. Bake at 350 for 20-25 minutes.

Sloppy Joes

Ingredients:

1 lb Ground Beef

1/2 c Onion - chopped

1/4 c Greed Pepper - chopped

1/4 c Celery - chopped

1 (8oz) can Tomato Sauce

1/4 c Ketchup

1 1/2 tsp Worcesterchire Sauce

1 T Sugar

1 T Vinegar

1 tsp Salt

1/8 tsp Pepper

Brown meat; add vegetables.  Cook until veggies and tender. Add remaining ingredients and mix well.  Cover and simmer 20 minutes.  

Serves 6 people.

Hannigan's Whole Wheat Pancakes

Ingredients:

1 c Whole Wheat Kernals

1 c Milk (or buttermilk or Yogurt) 3 Eggs

1 1/1 T Oil

1 T Honey

1 tsp Baking Powder

2 tsp Baking Soda

In a blender, blend wheat and milk on high for 5 minutes.  While blending, add eggs, oil, and honey.  Stop blender and add baking powder and baking soda.  Mix just until blended.

Buttons & Bows

Ingredients:

1 3/4 c Flour

2 1/2 tsp Baking Powder

1/4 tsp Cinnamon

1 Egg

2 T Sugar

1/2 tsp Salt

1/3 c Shortening

1/2 c Milk

Mix dry ingredients together.  Cut in shortening until fine crumbs.  Stir in egg and just enough milk so the dough leaves the side of the bowl.  Place dough on floured surface and knead 10 times.  Roll to 1/2" and cut into doughnut circles.  Twist into firgure 8's

Bake at 400 for 8-10 minutes.  Dip into melted butter and sprinkle with sugar.

No Bake Cookies

Ingredients:

1/2 c Butter

2 c Sugar

1/2 c Milk

1/4 c Cocoa

In a pan, melt butter.  Stir in other three ingredients and bring to a boil.  Boil on medium heat for 1 minute.  Take off heat and add :

1/2 c Chunky Peanut Butter

3 c Oatmeal

1 tsp Vanilla

Mix well.  Drop by spoonfuls into wax paper.

Whole Wheat Pancakes

Ingredients:

1 3/4 c Whole Wheat Flour
2 T Brown Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 Egg, beaten
1 1/2 c Milk (Buttermilk if desired)
3 T Oil
Walnuts - chopped (Optional)

In a bowl, combine dry ingredients. In another bowl, combine wet ingredients. Add wet mixture all at once to the dry mixture. Stir just until moist. Cook on skillet and enjoy. :)

Lemon Lush

LEMON or CHOCOLATE LUSH

I love this Dessert, because you can change the puddings, and create something different every time. (Read bottom of post.) I don’t know anyone who doesn’t like this. It will be gobbled up in a jiffy! Pudding variations: Danish Dessert, Huckleberry, Raspberry, Strawberry, Chocolate, Pistachio or Lemon Lush Dessert.

YOU WILL NEED:

Crust layer:

1 Cup Flour

1/2 Cup melted margarine or butter

1/2 to 1 C. crushed nuts (almonds or walnuts, pecans, hazelnuts)

heaping 1/4 C. powdered Sugar or 1/4 cup Brown Sugar

Mix together, and press into 9×13″ pan.

Bake at 350 until golden brown for about 15 minutes.

Cream Cheese Layer:

8 oz. Cream cheese

9 oz. Cool Whip

1 Cup powdered sugar

Whip the Cream Cheese until soft. Now mix in the powdered sugar until blended well. Fold in the Cool Whip until mixture is smooth and well blended. Spread over the cooled crust.

Pudding Layer:

Note: If you wish to make two smaller dishes, use one small (3 ounce) pkg of instant pudding and 1 1/2 cups of milk.

For Chocolate: Use 2- (3 ounce) packages of chocolate instant pudding or one large instant pudding mixed with 3 cups of Cold Milk.

*I use 1 – 3 ounce package of Chocolate and 1 – 3 ounce package of Vanilla pudding. We don’t like the chocolate too dark, and Milk Chocolate instant pudding seems hard to find.

For Lemon: Use 2- (3 ounce packages of instant Lemon pudding or one large, mixed with 3 cups of Cold Milk.

Also a favorite instead of Chocolate or Lemon pudding, use:

1 package Danish junket (strawberry or raspberry prepared as package directions for pie glaze or pudding is also very good instead of chocolate or lemon pudding.

You can also add: 1/4 cup huckleberries, Raspberries or sliced strawberries to the Danish junket after it has cooled. Spread this over the Cream Cheese layer instead of using the pudding above.

Top Layer:

Simply spread Cool Whip over the top of the pudding layer.

*I like to Whip my own Cream, and sweeten it with Confectioners sugar & vanilla.

You can also sprinkle more chopped nuts over the top and shave a few chocolate slivers for garnish on the chocolate Lush.

Toasted Coconut is also delicious as well.