1/2 cup margarine
1 cup dark brown sugar
1 1/2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon baking soda
1 cup raisins
1 cup chocolate chips
1 cup chopped pecans

Beat margarine, sugar and eggs until light and fluffy. Blend together dry ingredients and add to margarine mixture, mixing well. stir in raisins, chocolate chips and pecans. Drop heaping tablespoons (I prefer big cookies) of batter 2 inches apart onto a lightly greased cookie sheet. Bake at 375 for 10-12 minutes or until lightly browned.

NOTE: I will not be held responsible for any weight gain or diabetic coma caused by these cookies. LOL!

Red

Cream Cheese Ball

2-8OZ pkgs cream cheese
1-8 1/2 oz can crushed pineapple
drained 1/4 cup chopped green peppers
2 Tablesp. grated onion
1 teas. salt
2 oz chopped pecans

Soften cream cheese and add remainder of ingredients. Form into 1 large or 2 small balls. Wrap in plastic wrap. make the day before or early the morning you plan to use. About 1 hour before serving roll in chopped pecans. We enjoy it around here.

PraireRose

Chipped Beef Cheese Ball

Take two (or one) packages of cream cheese, and add to it one package of chopped low salt chipped beef. It's perfect on crackers, but if you want it a little thinner, add a little mayo! I also added a little garlic and pepper.
GOOD and EASY!

Sharon

Lott’s Corn Chowder

5 slices bacon (cooked crisp & crumbled)
½ cup diced onion
½ cup chopped celery
1 large diced jalapino pepper (more or less to taste)
2 cups diced potatoes
½ cup shredded cheddar cheese
2-16 oz cans cream of chicken & broccoli soup
1-16 oz can corn
2 cups milk
1 cup water

Saute onion, pepper & celery in a little margarine. Combine everything in a large pot. Heat to a low boil, then simmer until done. Keep stirring! Garnish with shredded cheddar cheese.
Pre-cook potatoes for a quicker meal. Feel free to change canned soups to your preference.
Good on a cold Winter day!

Lott

Mystery Pie!!!

Beat 3 egg whites until foamy. Add 1 cup sugar and beat until stiff. Fold in 1 cup chopped nuts, 1 cup graham cracker crumbs, 1 teaspoon vanilla, and a pinch of salt. Pour into greased pie plate. Bake at 350 degrees for 30 minutes.
(P.S. Kids love this, and I've seen adults who ate their share too!)

Sunkids

Autumn Cranberry Pie

Combine: 1 c. flour, 3/4 c. melted margarine, allowed to cool a little (or butter), 1 c. sugar, 2 eggs (beaten), 1 teaspoon vanilla -- and mix well. Spoon into greased 10" pie plate or 8" square baking pan.
Combine: 2 cups fresh whole cranberries, 1/2 c. chopped pecans, 1/4 c. sugar -- and mix well. Spoon over batter, spreading evenly.
Bake at 375 degrees for 35 minutes. Do not overcook; should be like a very moist cookie.
(Variation: Almont extract with walnuts...)You should like this - fast, easy, tasty.

Sunkids

Sweet Potato Balls

(Can be made ahead and kept in refrigerator until ready to cook.)
1 (20 oz) can sliced pineapple, drained
1 (28 oz) can sweet potato yams
1 cup brown sugar
2 tablespoons softened margarine
1/4 teaspoon lemon extract
cinnamon to taste
cherries, fresh if possible,
2 cups crushed corn flakes
Preheat oven to 350 F
Mix corn flakes & 3 tablespoons of brown sugar, set aside
Spray cookie sheet with Pam or other spray, place pineapple slices on sheet and set aside
Drain & mash sweet potatoes add brown sugar, lemon extact, cinnamon (nutmeg too if you like it) & margarine, Beat with electric mixer until fairly smooth
Form yam balls with hands and roll in corn flake mixture Place balls on pineapple slices & top with cherries. Refrigerate until ready to bake & serve.
Just before baking dot with extra butter, then bake for 25 minutes or until golden brown. Makes for very attractive side dish. Especially served with Ham!
Enjoy!

Vic

Fresh Apple Cake

1 cup chopped pecans (or other nuts)
4 cups chopped apples
1 1/4 cup vegtable oil
2 cups sugar
2 eggs, beaten
2 teaspoons vanilla
3 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
Pre-heat oven at 350 F , grease & flour bundt or tube pan
Combine nuts, apples, sugar, eggs, & vanilla in a large bowl Sift rest of ingredients & stir into apple mixture, stir well
Pour into pan and bake for 1 1/2 hours or until toothpick comes out clean.

Vic

Peanut Butter & Jelly Muffins

2 cups all purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup crunchy style peanut butter
3/4 cup milk
2 eggs
1/4 cup fruit preserves (I use strawberry
Pre-heat oven to 400 F
Grease muffin tins (12 large muffins
Combine flour, sugar, baking powder, & salt in bowl
Cut in peanut butter with pastry cutter until mixure resembles coarse crumbs
Add milk & eggs all at once stirring just until flour is moistened
Place 2 tablespoons of batter in muffin tin
Place 1 teaspoon fruit preserves in center of batter
Top with another 2 tablespoons of batter.
Bake for 15-20 minutes
Kids love this!! worth the trouble!

Vic

Dark Chocolate Cream Pie

1 cup sugar
1/4 cup corn starch
3 oz chopped (pea size or smaller) un-sweetened chocolate (the bitter stuff
3 cups milk
4 egg yolks
1 Tablespoon margarine
1 ½ teaspoons vanilla
Separate eggs, discard whites or save for another use. Place yolks in a medium bowl and beat lightly with a fork, set aside. Combine sugar and cornstarch in a medium sauce pan. Slowly stir in the milk. Cook and stir over medium-high heat till the mixture is thick and bubbly. Reduce heat to medium or just a little lower. Cook and stir 2 minutes exact. Remove from heat.
Gradually add about one cup of the hot pudding into the egg yolks. Stir constantly to keep the eggs form cooking. Return this mixture to the pan, stir well. Return pan to the heat, and bring to a boil. Cook and stir 2 minutes more. Remove from heat and add the margarine and vanilla. While still hot, pour the pudding into a pre-baked 8" pie shell.

*As the pie filling cools, it will get a little skim on the top, if this bothers you, cover it with clear plastic wrap as soon as you pour it in.
**For those faint at heart, replace the bitter chocolate with 3 oz. Semisweet chocolate. (whimps
*** This recipe is also used for chocolate pudding, just don't put it in the crust. But I assure you, you will never look at the boxed stuff the same way again!
**** Serve with whipped topping and be prepared to smile! Beware though, this is extremely rich, and no matter how much you want to, don't go back for seconds!
Store leftovers, if there are any, in the fridge.

Sharon

Pineapple Pie

¼ c. lemon juice
1 can Eagle Brand milk
1 Large can crushed pineapple (drained)
1 c. chopped pecans or walnuts
1 Large container Cool Whip
Mix all ingredients together , adding lemon juice last. Fills 2 - 9 inch pie shells (pre cooked

Pat

Steak  Marinade

1 can of beer
4 T. red wine
3 T. oil
1 T. vinegar
4 cloves garlic

Mix all ingredients and marinate meat for several hours.

Pat

Squash Casserole

Steam 2 pkgs. Squash until tender. Drain, and add 1 can cream of chicken soup and 1 small carton sour cream, salt and pepper. Line casserole pan with Pepperidge Farm dressing. Add squash mixture. Cover top with more dressing. Do not Cover. Bake until hot and crumbs are brown.

Pat

Flaky Pastry

2 cups SIFTED flour
1 t. salt
3/4 Cup Shortening
4-5 T. iced water

Combine flour and salt. Cut in shortening until the mixture resembles course cornmeal or small peas. Sprinkle with 1 tablespoon of water. Toss lightly with a fork. Keep adding water to the dry spots until the pastry is just moist enough to hold together when gently pressed with a fork, but not sticky. Shape the dough into two balls, and roll out. Or refrigerate till you are ready to use it.

Makes enough dough for an 8" or 9" two crust pie, or two 8" or 9" single crusts.
*When baked, this pasty has a beautiful "bloom" or soft luster. It is crisp and light. And perfect for the Chocolate cream pie. **Prebake at 450 degrees for 10-15 minutes. Remember to prick the dough before baking to keep it from puffing. Cool shell before filling .

Sharon

Turkey Salad

1 CAN kidney beans
2 cups cooked turkey cut up
3 stalks celery, diced
shredded lettuce
2 cups unsalted tortilla chips
DRESSING: 2/3 cup mild salsa
1/2 cup sour cream
1 tablespoon cumin
3/4 teas salt
1/2 teas ground black pepper
In a small bowl combine all DRESSING ingredients, Refrigerate. Rinse and drain Kidney Beans and pour into a bowl. Add turkey and celery. Use shredded lettuce for garnish on plate. Top with turkey mixture and garnish with tortilla chips. Serve with dressing. Serves 4--Helps to use up that left over bird.

Jacquie

Poppy Seed Chicken (or Turkey)

2 cups chopped cooked chicken (1/2" to ¾" pieces
1 can condensed cream of chicken soup- NO WATER (you can also use mushroom, broccoli, any kind so long as it is condensed
2 t. poppy seeds (optional
salt and pepper to taste
1/4 to ½ cup sour cream
1 tube of Ritz crackers
2 T margarine melted

Mix chicken, soup, poppy seeds, and s&p. Dump into deep a 2 qt. casserole dish. Drizzle the margarine over the crackers. Bake uncovered in a 400 degree oven until heated.
*Use as much sour cream as you like, or to taste. It can be added before cooking or after.

Sharon

Cranberry-Nut Pudding

1-1/2 C. Fresh Cranberries
1/2 C. packed Brown Sugar
1/2 C. chopped Pecans
2 Eggs
1/2 C. Sugar
2/3 C. Flour
1/4 t. Cinnamon
1/8 t. Salt
1/2 C. Butter, melted
Heat oven to 350 degrees and arrange cranberries evenly over bottom of buttered baking dish. Sprinkle w/brown sugar & nuts. Beat eggs & sugar till thick. Add flour, cinnamon, salt & butter till smooth. Pour batter over cranberries. Bake about 45 minutes. GOOD with ice cream in Texas... and my motto... if it ain't easy to cook I ain't makin' it...

Donza

Vic's Sweet Potato Casserole

3 C. Mashed Sweet Potatoes
1 C. Sugar
2 Eggs, beaten
1 t. Vanillia
1/2 C. Butter, soft
1/2 C. Milk
Bake potatoes , mash & cool. Combine with sugar, eggs, vanilla, butter & milk & place in casserole dish

1 C. Brown Sugar
1/3 C. Flour
1 C. chopped fine Pecans
1/3 C. Butter, soft
Combine these ingredients till crumbly & place on top of potatoe mixture. Bake at 375 degrees for 30 minutes. You can mix this ahead of time & bake later.

Vic

Basic Holiday Cookie Mix

12 cups all purpose flour or unbleached flour
7 cups sugar
2 Tbsp baking powder
5 tsp salt
4 cups margarine, butter, or shortening
Lightly spoon flour into measuring cup; level off. In 7-quart bowl or container, combine flour, sugar, baking powder and salt. With fork or pastry blender, cut margarine into mixture until the consistency of coarse meal. Store tightly covered container in refrigerator or freezer.* Use within 4 weeks. Measure by dipping cup into mix, then leveling off. Return unused mixture to refrigerator or freezer. Allow mixture to come to room temperature, before adding remaining ingredients. 22 to 23 cups.
TIP: *Mix made with shortening can be stored at room tempersture, preferrably in a cool, dry place.

Barbara

Snow-Topped Chewy Chocolates

4 Cups cookie mix
1 tsp vanilla
1 egg
1 Cup chocolate covered raisins*
2 Tbsp cocoa
1/2 cup chopped nuts, if desired
2 Tbsp milk Powdered sugar
Heat oven to 350º F. Dip measuring cup into mix; level off. In large bowl combine mix, cocoa, milk, vanilla and egg at low speed until well blended and dough forms. By hand, stir in raisins and nuts.** Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake at 350ºF for 13 to 15 minutes or until firm to touch. Remove from cookie sheets; sprinkle with powdered sugar. 4 1/2 dozen cookies.
TIP: *Chocolate covered peanuts or chocolate chips can be substituted for chocolate covered raisins. TIP: **Refrigerate dough 1 hour for easier handling, if desired. HIGH ALTTITUDE--Above 3500 feet---No change.

Barbara

Crispy Sugar Cookies

4 cups cookie mix
2 Tbsp milk
1 tsp vanilla
1 egg
Heat oven to 350ºF. Dip measuring cup into mix; level off. In large bowl, combine all ingredients at low speed until well blended and soft dough forms.* On well-floured surface, roll dough to 1/4 inch thickness; cut with floured 2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets. Bake at 350ºF for 12 to 16 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Decorate as desired. 3 1/2 dozen cookies.
TIP: *Refrigerate dough 1 hour for easier handling. HIGH ALTITUDE---Above 3500 feet: Add 4 Tbsp flour to the 4 cups of cookie mix.

Barbara

Fast 'N Festive Pressed Cookies

3 cups cookie mix
1/3 cup dairy sour cream
Colored sugar, if desired
Heat oven to 375ºF. Dip measuring cup into cookie mix; level off. In large bowl combine mix and sour cream at low speed until well blened and dough forms. Fill cookie press; form cookies on ungreased cookie sheets. Sprinkle with colored sugar. Bake at 375*F> for 8 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. 3 1/2 dozen cookies HIGH ALTITUDE---Above 3500 feet; Add 4 Tbsp flour to 3 cups of cookie mix.

Barbara

Peanut Butter-Chocolate Stars

3 Cups Cookie mix
1/2 cup peanut butter
1 tsp vanilla
1 egg
Milk chocolate stars
Heat oven to 375ºF. Dip measuring cup into cookie mix; level off. In large bowl, combine mix, peanut butter, vanilla and egg at low speed until well blended and dough forms. Shape dough into 1-inch ball. Place 2 inches apart on ungreased cookie sheets. Bake at 375*F. for 10 to 15 minutes or until edges are light golden brown. Immediately place 1 chocolate star in center of each cookie, pressing down lightly. Remove from cookie sheets. cool completely. 3 dozen cookies. HIGH ALTITUDE----Above 3500 feet---No change.

Barbara

Raisin Snickerdoodles

3 cups cookie mix
1 cup raisins
1 Tbsp milk
2 Tbsp sugar
1 tsp vanilla
2 tsp cinnamon
Heat oven to 400ºF. Dip measuring cup into cookie mix, level off. In large bowl, combine mix, milk, vanilla, and egg at low speed until well blended and dough forms. By hand, stir in raisins,* In small bowl, combine sugar and cinnamon. Shape dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake at 400*F. for 12 to 14 minutes or until firm to touch. 3 dozen cookies. HIGH ALTITUDE-----Above 3500 feet----No Change.

Barbara

Molasses Ginger Cut-Outs

4 cups cookie mix
2 tsp ginger
1/4 cup molasses
1 egg
Heat oven to 350ºF. Dip measuring cup into cookie mix; level off. In large bowl, combine all ingredients at low speed until well blended and dough forms.* On well-floured surface, roll dough to 1/4-inch thickness; cut with floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake at 350*F. for 10 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets. Decorate as desired. 3 1/2 dozen cookies.
TIP: *Refrigerate dough 1 hour for easier handling, if desired. HIGH ALTITUDE---Above 3500 feet---Add 4 Tbsp flour to the 4 cups of cookie mix.

Barbara

Chocolate-Orange Pinwheels

4 cups cookie mix
1 egg
2 Tbsp milk
2 Tbsp cocoa
1 tsp vanilla
2 tsp grated orange peel
Dip measuring cup into mix; level off. In large bowl, combine mix, milk, vanilla, and egg at low speed until well blended and dough forms.* Divide dough into half; blend cocoa into half of dough; blend orang peel into other half. Roll each half of dough between waxed paper to 12x7-inch rectangle. Remove wax paper from tops of dough; place chocolate dough over orange dough, pressing lightly to seal. Remove top wax paper. Starting from longer side, roll up jelly-roll fashion. Wrap roll in waxed paper; refrigerate for 2 hours or overnight. Heat oven to 359ºF. Slice chilled dough into 1/4-inch slices. Place 1 inch apart on ungreased cookie sheets. Bake 11 to 15 minutes or until edges are lightly brown. 4 dozen cookies.
TIP: *If dough seems dry, add 1 tsp milk at a time until of rolling consistency. HIGH ALTITUDE----Above 3500 feet---Add 4 Tbsp flour with orange peel to orange dough.

Barbara

Coconut-Cherry Chews

3 cups cookie mix
1 Tbsp water
1 cup coconut
1 egg white, beaten
2 tsp almond extract
1 to 1 1/2 cups coconut
1 egg
Red candied cherries, halved
Heat oven to 375ºF. Grease cookie sheets. Dip measuring cup into mix; level off. In large bowl, combine mix, 1 cup coconut, almond extract, and egg at low speed until well blended and dough forms. In small bowl, combine water and egg white. Shape into 1-inch balls. Dip in egg white mixture; roll in coconut. Place 2 inches apart on prepared cookie sheets. Place cherry in center of each cookie, pressing down lightly. Bake at 375*F> for 11 to 14 minutes or until edges are light golden brown. 3 dozen cookies. HIGH ALTITUDE----Above 3500 feet---No change.

Barbara

Chocolate-Mint Brownies

6-OZ. PKG. (1 CUP) SEMI-SWEET CHOCOLATE CHIPS
2 cups Cookies mix
1/2 cup chopped nuts
1 tsp vanilla
2 eggs
16 creme filled mints
Preheat oven to 350ºF. Grease 9-inch square pan. In small saucepan over low heat, melt chocolate chips, stirring constantly. Dip measuring cup into mix; level off. In large bowl, combine melted chips, mix, nuts, vanilla and eggs at low speed just until blended. Spread evenly in prepared pan. Bake for 20 to 25 minutes or until firm to touch. Immediately arrange mints on top; return to oven and bake an additional 5 minutes. Spread softened mints evenly over brownie surface. Cool; cut into bars..........24 bars. HIGH ALTITUDE----No change.

Barbara

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