Chocolate Mint Whoopie Pies

These are great , cute little cookies for the holidays or anytime! These are really easy to make and would be great to take to a Christmas cookie swap.

1/2 cup sugar

3 tablespoons canola oil

1 egg

1 cup all-purpose flour

1/4 cup baking cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons fat-free milk

FILLING:

2 tablespoons butter, softened

1-1/3 cups confectioners' sugar

1/8 teaspoon mint extract

4 drops green food coloring, optional

4 teaspoons fat-free milk

In a large bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine the flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add milk and mix well. (Dough will be sticky.) With lightly floured hands, roll dough into 3/4-in. balls.

Place 2 in. apart on baking sheets coated with cooking spray.

Flatten slightly with a glass coated with cooking spray. Bake at 400° for 4-5 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool.

In a small bowl, combine butter and confectioners' sugar until crumbly. Beat in extract, food coloring if desired and milk. Spread on the bottoms of half of the cookies; top with remaining cookies. Yield: 1-1/2 dozen.

Dad's Autumn Snack Mix

This mixture was created by my Dad and he always brings it to Fall gatherings.

candy corn
peanuts
Autumn colored M&M's candies

Combine all in equal amounts and enjoy!

Super Simple Cheesecake

This is a recipe that I love to make for the holidays because as the title suggests it is 'simple' and it tastes great,too!

1 graham cracker pie crust
8 oz. cream cheese,softened
8oz. Cool Whip
1/2 C. sugar
1 can cherry or blueberry pie filling

Cream sugar and cream cheese together well.Add Cool Whip. When well blended,put in crust and chill.Top with pie filling and serve.

Pumpkin Crunch Dessert

This is a favorite dessert of mine. I love pumpkin and this is great Autumn comfort food!

~1(15oz can pumpkin
~1 can evaporated milk
~3 eggs
~1 1/2 C. sugar
~4t. pumpkin pie spice
~1 box yellow cake mix
1 stick margarine or butter

Combine first 6 ingredients and pour into 9x13 inch pan or baking dish.
Sprinkle cake mix over top. Drizzle with butter. Bake at 350 degrees for 50-55 minutes.

***You can make a batch of pumpkin pie spice by mixing together these ingredients:

1/4 C. cinnamon
1T. ginger
1T. nutmeg
1T. cloves

Enjoy!

Gingersnaps

Well, it's getting to be that time of year for pulling out the holiday recipes and get baking in the kitchen. I came across this recipe in one of the cookbooks I recently purchased.The scent of the cloves just gets me in the mood for this time of year. This is the best recipe for gingersnaps I've ever had.I hope you like it,too. Enjoy!

3/4C. shortening

2t. baking soda

1C. sugar

4T. molasses

1 egg

2C. flour, sifted

1t. ginger

1t. cloves

1t. cinnamon

Cream shortening. Add sugar, molasses and egg. Beat well and add dry ingredients. Beat until

smooth. Mixture will be very stiff. Take a teaspoonful of mixture, roll into a ball, then roll in bowl of sugar. Bake on a greased cookie sheet at 350 degrees for 10-12 minutes. Makes 2 to 3 dozen .

Cookbooks!

I am a collector of cookbooks. I love, love, love them and I really use them,too.I am looking into getting some more.I am looking for suggestions. Would you please share YOUR favorites here?

Berry Cream Muffins

I am not really a big fan of muffins but If I make them this is my" go-to" recipe.These are so moist and delicious!I got this recipe from Country Woman magazine quite a few years ago. Enjoy!

4 cups all-purpose flour

2 cups sugar

1-1/4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

3 cups fresh raspberries or frozen raspberries or blueberries

4 eggs, lightly beaten

2 cups (16 ounces) sour cream

1 cup canola oil

1 teaspoon vanilla extract

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened.

Fill greased muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm. Yield: about 2 dozen.( I got 3 dozen with this recipe)

Taco bake

2lbs. ground beef(I used caribou)
1/2 C. chopped onion
1 pkg. taco seasoning mix
2C. shredded Cheddar cheese
2 pkgs. crescent rolls
1(8oz) sour cream
salsa

Brown ground beef and onion; drain. Simmer ground beef mixture and taco seasoning 5-10 minutes. Open crescent rolls and spread on jelly-roll pan(baking sheet). Spread meat mixture on rolls. Add cheese. Bake at 325 degrees for 18-20 minutes. Serve with sour cream and salsa.

Butterscotch Oatmeal Cookies

These cookies are very easy and inexpensive to make and also very tasty!

1 1/2 C. flour
1 1/2 t. baking soda
1/4 t. salt
1/2 t. cinnamon
2C. quick oats
1C. shortening
1C. brown sugar
1C. white sugar
2 eggs

Sift flour, soda, salt and cinnamon.; set aside. Cream shortening and sugars, add eggs and beat. Add flour mixture and oats. Bake at 325 degrees for 15 minutes.

Coca-cola Porkchops

This is a very easy recipe that I have had for a long time.So easy that the kids can put it together.I would usually serve something like this alongside some mashed or baked potatoes and fruit.

8 porkchops

salt and pepper,to taste

1C. ketchup

1C. Coca-Cola

brown sugar

Place porkchops in a baking dish. Season with salt and pepper. Mix together ketchup and cola. Pour over porkchops.Sprinkle with brown sugar. Bake;UNcovered at 350 degrees for 1 hour or until tender.

Savory chicken sandwiches

This is a recipe that we have enjoyed many times.It is from Taste of Home magazine.It feeds many or is enough for "seconds.

4 bone-in chicken breast halves

4 bone-in chicken thighs (about 1-1/2 pounds)

1 envelope onion soup mix

1/4 teaspoon garlic salt

1/4 cup prepared Italian salad dressing

1/4 cup water

14 to 16 hamburger buns, split

Remove skin from chicken if desired. Place chicken in a 5-qt. slow cooker. Sprinkle with soup mix and garlic salt. Pour dressing and water over chicken.

Cover and cook on low for 8-9 hours. Remove chicken; cool slightly. Skim fat from cooking juices. Remove chicken from bones; cut into bite-size pieces and return to slow cooker. Serve with a slotted spoon on buns. Yield: 14-16 servings.

French Toast Bake

This recipe comes from Quick Cooking magazine.I used blueberries as suggested but I think this would be good with any berries.

12 slices day-old French bread (1 inch thick)

5 eggs

2-1/2 cups milk

1 cup packed brown sugar, divided

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

1 cup chopped pecans

1/4 cup butter, melted

2 cups fresh or frozen blueberries

Arrange bread in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top.

Bake, uncovered, at 400° for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Garlic cheese biscuits

This is a Paula Deen recipe that we all love. These biscuits go well with ALOT of different meals. In my family, we would actually eat these as a snack.This makes 12 small biscuits. You may want to make a double batch because most can't eat just one!

• 1 1/4 cups biscuit mix
• 1/2 cup grated sharp Cheddar
• 1/2 cup water

Garlic Butter:

• 1/2 stick unsalted butter, melted
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon dried parsley flakes

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.

While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.

Orange buttermilk salad

This recipe is from an older issue of TOH or Quick Cooking magazine(I forget). This is a great"light" dessert for after a summertime meal. This is also good served at a baby/bridal shower,tea, or maybe a luncheon.It is quite refreshing.

1(20oz) can crushed pineapple

1(6oz) pkg. orange gelatin

2C. buttermilk

1 (8oz) tub Cool Whip

In saucepan, bring pineapple to a boil. Remove from heat; add gelatin and stir to dissolve. Add buttermilk and mix well. Cool to room temperature. Fold in Cool Whip. Pour into a 9x13"dish. Refrigerate several hours or overnight. Cut into squares.

Chicken pasta salad

This is another recipe from Light and Tasty. I made this a couple of nights ago and our 2 oldest kids said that I definitely need to make this again!The only things I left out were the olives because I don't care for those and the mushrooms because they weren't fresh anymore. This is a recipe that needs to be eaten fresh and right away.

2 tablespoons cider vinegar

2 tablespoons reduced-sodium soy sauce

4-1/2 teaspoons olive oil, divided

1 tablespoon sugar

1 garlic clove, minced

1 medium onion, coarsely chopped

1 medium green pepper, cut into 1/2-inch pieces

1 medium sweet red pepper, cut into 1/2-inch pieces

1/2 pound fresh mushrooms, sliced

3/4 pound boneless skinless chicken breast, cut into cubes

4 cups cooked rigatoni or large tube pasta( I used Penne)

4 cups torn romaine lettuce

1 can (11 ounces) mandarin oranges, drained

1 can (6 ounces) pitted ripe olives, drained

In a jar with a tight-fitting lid, combine the vinegar, soy sauce, 1-1/2 teaspoons oil, sugar and garlic; shake well and set aside. In a large nonstick skillet, saute the onion, peppers and mushrooms, in 1-1/2 teaspoons oil until tender. Remove and keep warm. In same skillet, saute chicken in remaining oil until juices run clear; drain.

In a large bowl, combine the pasta, lettuce, oranges, olives, onion mixture and chicken. Pour dressing over lettuce mixture; toss to coat. Serve immediately. Yield: 6 servings

Beef Enchiladas

1 lb. ground beef

1 lg. onion

1 pkg. taco seasoning

1 (16oz) can diced tomatoes and juice

2-3 T. flour

1 sm. can cream of chicken soup

2/3C. milk

flour tortillas

shredded cheddar cheese

Brown ground beef and onion. Drain. Add taco seasoning, tomatoes and juice, and flour. Take uncooked flour tortilla and spoon a heap of mixture onto shell. Add a handful of cheese and roll tightly. Repeat. Lay back to back, placing tightly together in greased 9x13" baking dish.Cover with cream of chicken soup mixed with 2/3 C. milk. Add heaps of cheese on top(about 3C. total for entire recipe)Bake at 350 degrees for 40-45 minutes, uncovered.If you want more of a "wet" style enchilada, then cover.

Spiced Butternut Squash Soup

This recipe is from Healthy Cooking magazine. This is a comforting soup. It goes well alongside bread and fruit or a light dessert.

2 medium butternut squash (about 3 pounds each)

2 large onions, sliced

1 tablespoon olive oil

1 tablespoon butter

2 cinnamon sticks (3 inches)

2 tablespoons brown sugar

1 tablespoon minced fresh gingerroot

2 garlic cloves, minced

3 cans (14-1/2 ounces each) reduced-sodium chicken broth

2-1/4 cups water

1-1/4 teaspoons salt

1 tablespoon minced fresh parsley

Directions

Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out pulp and set aside.

In a Dutch oven over medium heat, cook and stir onions in oil and butter for 2 minutes. Add the cinnamon, brown sugar, ginger and garlic; cook 2 minutes longer or until onions are tender. Stir in the broth, water, salt and reserved squash. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Cool soup slightly. Discard cinnamon. In a blender, process soup in batches until smooth. Return all to the pan and heat through. Sprinkle each serving with parsley. Yield: 12 servings

California casserole(side dish)

This is a dish I always used to take for family gatherings.

1(16oz) bag California blend veggies

1 can cream of celery soup

1/3 C. milk

1(8oz) pkg. shredded cheddar cheese

Cook veggies just until tender and drain. Heat soup,milk and cheese in saucepan until cheese melts. Pour over veggies in a 2 quart round casserole dish. Bake at 350 degrees for 30 minutes.

Southern Pecan Pie

This is my mom's recipe. I haven't had it in years but it is one of my all time favorites. It is best with a thin pie crust the way she makes it.

3 eggs

1C. sugar(scant)

4T. butter,melted

1T. vinegar

1C. light corn syrup

1C. chopped pecans

pinch of salt

1 unbaked pie shell

Beat eggs well. Add remaining ingredients. Mix well. Pour into unbaked pie shell . Bake at 350 degrees for about 45 minutes.

Tortilla pinwheels

I took these to my son's graduation party last night and they were gone within minutes.

These little appetizers are so scrumptious and addictive!These can also be made with light sour cream and cream cheese and they taste just the same.

flour tortillas

2(8oz) cream cheese

8oz. sour cream

green onions,finely minced

lime juice, to taste

3 jalepenos, chopped

Mix cream cheese, sour cream, onions, jalepenos and lime juice. Spread a thin layer on each tortilla. Roll up jelly- roll style. Cut every inch.Refrigerate and cover with plastic wrap. Makes over 100 pinwheels.

Saucy Turkey Meatballs

I got this recipe from the former Light and Tasty magazine. It is tangy and delicious. It is very filling . About 3-4 of these alongside some fruit would make a satisfying meal.

1 cup old-fashioned oats

3/4 cup fat-free evaporated milk

1 medium onion, chopped

1 teaspoon salt

1 teaspoon chili powder

1/4 teaspoon garlic salt

1/4 teaspoon pepper

1-1/2 pounds lean ground turkey

SAUCE:

2 cups ketchup

1-1/2 cups packed brown sugar

1/4 cup chopped onion

2 tablespoons Liquid Smoke, optional

1/2 teaspoons garlic salt

In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into 1-in. balls. Place on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 350° for 10-15 minutes.

Meanwhile, combine the sauce ingredients; pour over meatballs. Bake 30-35 minutes longer or until meat is no longer pink. Yield: 15 servings.

Old World Manicotti

I got this recipe from an issue of Home Cooking magazine (now out of print). I think I actually like this manicotti more than the meat filled kind.

12 large manicotti shells

4 C. shredded mozzarella cheese,divided

2C. ricotta cheese

6T. fresh or 2T. dried basil

1(26oz) jar of spaghetti sauce,divided

1/2 C. grated Parmesan or Romano cheese

Preheat oven to 350 degrees. Spray a 13x9" baking dish with nonstick cooking spray. Cook pasta according to package directions;drain. Rinse well with cool water. Let pasta dry on paper towels.(I didn't do this).

For filling, in medium bowl, stir together 3 cups of mozzarella cheese with the ricotta cheese and basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.

Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining sauce over top of pasta. Sprinkle with remaining mozzarella cheese.Bake manicotti for 15 minutes. Sprinkle with Parmesan or Romano cheese and bake 10 minutes longer. Serve immediately. Serves 4.

Grandma's Buttermilk Pie

I got this recipe from the Homestead Blessings(The West Ladies) website. My oldest ds absolutely loved it.It is easy and delicious!

1 stick butter

2 cups sugar

3 Tbsp. flour

3 eggs, beaten

1 cup of buttermilk

1 teaspoon vanilla

½ teaspoon nutmeg

1 pie crust

Cream butter and sugar together; beat in flour and eggs. Blend buttermilk, vanilla, and nutmeg; stir into flour mixture. Spoon into pie crust and bake at 350 for 40 to 50 minutes or until center is firm and set. Cool well before serving.

Smoked salmon dip

8oz. block cream cheese, softened

1T. milk

3 green onions,(whites only), chopped

2oz. smoked salmon, chopped

Mix together cream cheese and milk until smooth. Mix in onions and salmon. Refrigerate overnight giving time for flavors to meld together.Serve on Club crackers or other "fancy" crackers.

Old fashioned chocolate pudding

I got this recipe from a Gooseberry Patch cookbook and it is a keeper!My kids and I love it.

1/2 C. sugar

2 heaping T. flour

2T.cocoa

water

1 egg

1 3/4 C. milk

1t. vanilla

1t. butter

In a mixing bowl combine sugar,flour and cocoa with enough water to make a paste. Mix in egg and beat well. Add milk, stir well and pur into a saucepan. Cook over medium heat until bubbly. Let cool then add vanilla and butter. Serves 4(if you want to share! HA!)

Hawaiian Chicken Salad

This recipe would be perfect for any up and coming bridal or baby showers you may be having this spring or summer.

4C. cubed,cooked chicken breast

2C. diced celery

1C. mayonaise

1C. sliced almonds

2(11oz) cans Mandarin oranges

1(20oz) can pineapple tidbits, drained

1lb. seedless green grapes, cut in half

In a large bowl. combine chicken,celery,mayonaise, and almonds and mix well. Gently fold in oranges,pineapple and grapes. Serve on croissants.

Yield: 8-10 servings

Shaved ham sandwiches

These sandwiches are so easy and so delicious! Easily doubled....to feed a crowd

1 1/2- 2 lbs. shaved ham
1/2 lb. Swiss cheese, sliced

Sauce:

1/2 lb. margarine,melted
1/2 onion, minced. or 2t. dried
1T. Worcestershire sauce
1T. mustard
1T. poppy seeds

Mix all together. Spread mixture on buns inside, put ham and cheese on, wrap individually in foil. Bake for 20-25 minutes at 300 degrees. Yield~ 20 sandwiches

Brownies!

This first recipe is a semi-fudgy cake-like brownie.

~Never Fail Fudge Brownies~
2 1/4 cups flour
3 cups sugar
3/4 cup + 2 TBSP cocoa
1 1/2 tsp salt
1 cup butter
4 eggs
1 TBSP vanilla

Throw it all together and mix until smooth. Spread in a greased 13 x 9" pan. Bake at 350 degrees for about 25-30 minutes.


This next recipe is a chewy, fudgy brownie.

~Chewy Chocolate Brownies~

2/3 C. flour
1/2 t. baking powder
1/4t. salt
1/3 C. butter,softened
1/2 C. sugar
1/4 C. brown sugar
2C. (12oz) pkg. semi-sweet chocolate chips, divided
1t. vanilla
2 eggs

Microwave 1 cup of chocolate chips for 1 minute or until completely melted.Set aside to cool.In small bowl, combine flour, baking powder and salt.
In large bowl, cream butter and sugars until fluffy.Add vanilla and eggs.Beat well.Slowly stir in melted chocolate.Blend. Gradually add flour mixture to chocolate mixture.Stir until smooth.Stir in remaining 1 cup of chocolate chips.Spread in a buttered 8" square baking pan.Bake at 350 degrees for 30-35 minutes. Cool. Cut into 2" squares.

Corn Dog Casserole

This is a favorite recipe of my 18 yo ds so I made it for his birthday the other night. It is good served with a bit of mustard on it.

2C. celery
1 1/2C. red onions or green onions,chopped
2T. butter
1 1/2 lbs. hot dogs, cut up
2 eggs
1 1/2 C milk
pepper to taste
2 pkg. jiffy cornbread mix
2C. cheddar cheese

Saute celery and onions in butter until cooked; add hot dogs. Mix eggs,milk and pepper and add to cornbread mix, stirring until moistened. Add cheese and put two mixtures together and pour into a greased 13x9"casserole dish. Bake at 400 degrees for 30 minutes.

"Perfectly Chocolate" Cake and Frosting

This is a recipe from Hershey's cocoa.Today is my oldest son's 18th birthday! This is the cake I will be making for him today. The frosting for this cake is absolutely scrumptious! Our whole family loves this!

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Icebox Sandwiches

This is a treat that the whole family will love; especially the kids! I got this recipe from an older issue of Taste of Home magazine.

1 pkg. (3.4oz) instant vanilla pudding mix
2 C. milk
2C. Cool Whip
1C. (6oz) mini semi-sweet chocolate chips
48 graham cracker squares

Mix pudding and milk according to package directions and refrigerate until set.Fold in Cool Whip and chocolatechips. Place 24 graham crackers on a baking sheet; top each with 3T. filling. Place another graham cracker on top of each one. Freeze for 1 hr. or until firm. Wrap individually in plastic wrap; freeze. Serve sandwiches frozen. Yield: 2 dozen

Hot Savannah Chicken Salad Casserole

This is a Paula deen recipe. It is delicious!


2 (10 3/4 ounce) cans condensed cream of chicken soup
1 1/2 cups mayonnaise
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 (10 ounce) bag potato chips, crushed
1/2 cup slivered almonds
4 cups cooked chicken, cubed
2 cups celery, diced
1/4 cup onion, finely chopped
4 hard-boiled eggs, sliced


Lightly butter a 13x9 pan. Stir together the soup, mayonaise, mustard, and Worcestershire sauce.
In a medium bowl, reserve 1 cup of the potato chips and 2 tablespoons of the almonds for the topping.
Place half of the remaining potato chips in the casserole spreading them evenly.
Place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole, then spread half of the soup mixture on top.
Repeat the layers, ending with the reserved potato chips and almonds. Sprinkle with cheese.
Bake at 350 degrees for 30-40 minutes, or until heated through.

Soup's on!

This first recipe is called a casserole but is more like a soup(chowder if you will). It is my late Grandpa's recipe.When we would have this at his house, he would always serve it with butter bread(like most of grandma and grandpa's lunches).

~ Chicken Casserole~

1 (sm or med)can chicken
1 can(10 3/4 oz) of cream of mushroom soup
1C. water
2 chopped, hard-boiled eggs
1/2 C. chopped celery
1/4 C. chopped onion
1/8 C. chopped green pepper
salt/pepper to taste
Combine all. Add 2-3 slices bread,torn; to thicken.
Bake at 375 degrees F for 45 minutes- 1 hour
Serves 3-4.

This next recipe comes from an elementary school cookbook.
~Taco Soup~

1 lb. ground beef
15oz. can chili beans
1 small onion, chopped
1 pkg. taco seasoning
1 1/2 qt. tomato juice
1/3 C. brown sugar

Brown ground beef and onion; drain. Add tomato juice, beans, taco seasoning and brown sugar. Bring to a boil; simmer 15 minutes.
Serve with crushed tortilla chips. Sprinkle with shredded Cheddar cheese and top with sour cream.

This last recipe is from my sister.

~Broccoli-Cheddar Soup~
Good comfort food for this cold weather!

1/4 C. chopped onion
1/4 C. butter or margarine
1/4 C. flour
1/4 C. salt
1/4 t. pepper
3/4 C. chicken broth
1 1/2 C. milk
1 C. chopped, cooked fresh or frozen broccoli
1/2 C. shredded Cheddar cheese

In saucepan, saute onion in butter until tender. Stir in flour, salt and pepper; cook and stir until smooth and bubbly. Add broth and milk all at once; cook and stir until mixture boils and thickens.Add broccoli. simmer constantly until heated through. Remove from heat and stir in cheese until melted. Makes *2* servings.

~Jiffy Banana Pudding~

I came across this recipe in a cookbook probably more than 10 years ago. It is supposedly the recipe of Barbara Mandrell's mother.This is the best banana pudding ever!

1 1/2 C. cold milk
1(3oz) box vanilla instant pudding mix
4 oz. sour cream
1T. vanilla
8oz. tub Cool Whip
1 box vanilla wafers
4 bananas, sliced

In a bowl, beat milk and pudding mix until smooth. Add Cool Whip, sour cream, and vanilla and continue to beat until thoroughly mixed.
Layer in casserole dish as follows: vanilla wafers, bananas, and pudding. Repeat; finishing with pudding on top.
Sprinkle top with wafer crumbs.
Chill 2 1/2 hours and serve.

2 Favorite Comfort Food Recipes

~Apple Crisp~

This is my favorite recipe for apple crisp and the one that I use all the time.

3/4 C. quick oats
1/2C. flour
3/4 C. firmly packed brown sugar
1/8 t. salt
1/2 t. cinnamon
1/2 C. butter or margarine, melted
3-4 C. peeled, thinly sliced tart apples

Combine oats, flour, sugar, salt and cinnamon. Add butter; mix well with fork until mixture is crumbled. Arrange apples in lightly buttered 2 quart glass baking dish or 8" round pan. Spread oatmeal mixture over apples. Bake at 350 degrees F for 35 minutes. Yield: 6 servings


~Slow Cooker Sweet Macaroni and Cheese~

This is a recipe that I created and our family loves it!

2C. uncooked macaroni
3C. shredded Cheddar cheese
1/4 C. butter
1 can sweetened condensed milk
1 1/2 C. milk

Cook macaroni as directed on box. Drain; add butter. Stir until butter is melted. Add cheese, sweetened condensed milk, and milk. Mix and pour into slow cooker. Heat for 3 hours on low.

~Welcome Friends!~

Welcome to my new recipe blog! With this blog, I plan to share many different kinds of my favorite recipes. I live in the far North United States, was born and raised in the Midwest United States and have Southern United States and European ancestry.I plan to share recipes which reflect each of these cultures using easier to find, simpler ingredients. I hope you will visit my blog often and go away with a new family favorite recipe (or two!) Sometimes I will share pictures of the dishes, sometimes not. But, be guaranteed that these have been family tested and they are delicious. Enjoy!