Chapter Recipes Page 2

Pumpkin Cookies
Marcy Crowl

Preheat oven and Bake at 375

1 cup Liquid Shortening
3 Cup Sugar
2 eggs
1 cup nuts (optional)
5 cup sifted flour
1-30oz can Pumpkin
2 cups Chocolate chips
2 teaspoons baking powder
2 teaspoons Soda
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoons salt

In large bowl blend all ingredients together with mixer. Reserve chocolate chips to last than fold into mixture. Drop by spoonful on lightly greased cookie sheet. Bake about 10 to 12 minutes. Cookies should be brown around the edges. These may be frosted with butter cream frosting.

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Recipe: Tuna Salad

Ingredients

1  ea  Env. Golden Onion Soup Mix
1 1/2  c  Milk
10  oz  Frozen Peas & Carrots *
8  oz  Medium Egg Noodles **
6 1/2  oz  Tuna, Drained & Flaked
2  oz  Shredded Cheddar Cheese ***

Instructions

* Frozen Peas & Carrots should be thawed.
** Egg Noodles should be cooked and drained.
*** Cheese should equal 1/2 C

1.  Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese.
Bake 20 minutes or until bubbling.

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Apple Walnut Salad

6-8 Apples – Red Delicious or Granny Smith are both very good
1/2 to 1/4 Cup Chopped Walnuts
1 – 8 oz. Vanilla Yogurt cup
1 Tsp. Apple pie spice or Cinnamon and a dash of nutmeg
Peel and chop apples into bite-sized pieces.
Toss with rest of ingredients and serve.

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Millionaire Pie
Submitted by Audrey Hodges

1 - 8 oz Cool Whip (I use Tru-Whip All Natural Whip)
1 can Eagle Brand Condensed Milk
1 - 20 oz can crushed pineapple (drained)
3 tablespoons lemon juice
1 cup pecans

Directions: Fold together, pour in graham cracker crust ot pre-baked crust. Let set in refrigerator until set. Makes two pies.

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Cynthia’s Spicy Shredded Pork
Pioneer Woman, submitted by Madellen White

4 - 7 pound Pork Shoulder
1 Onion . 1 tsp. Chili Powder
1/4 cup Brown Sugar
3 - 4 Garlic cloves
1 tsp. Dried Oregano
1 tsp. Ground Cumin
1 - 2 Tbsp. Salt . Pepper
1 - 2 Tbsp. Olive Oil
2 - 3 Tbsp. White Wine Vinegar
Lime Wedges

Directions: Rinse and pat dry the port shoulder. To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper to taste, the white wine vinegar and brown sugar into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease or omit it if you like). Cut one onion into quarters and put it in the food processor with the species… Blend mixture until totally combined and then pour it over the port shoulder. Now rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Let no stone go unturned. Then place the pork into a roasting pan or dutch oven and add a couple of cups of water. Cover tightly and roast port at 300 degrees for sev- eral hours, turning once every hour. When it is fork tender crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done let it rest for 15 minutes before shredding. Shred the port shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat. Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa - - whatever makes your skirt fly up!

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Peanut Butter Cheesecake Minis
Paula Deen ... submitted by Kay Kozak

Crust:
1 1/2 cups graham cracker crumbs
4 tablespoons sugar
1/4 cup (1/2 stick) butter, melted
12 bite-size peanut butter cups

Filling:
2 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract or almond extract
2 eggs

Directions

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.

To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon the cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.

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Pumpkin Dessert
Lois Sanford


Preheat oven to 425 degrees
Spray a 9" x 13" baking pan with aerosol nonstick spray

Mix together: 1 - 29oz. can of pumpkin ( large can)
3 eggs, slightly beaten
1 1/2 C. sugar
1 t. salt
2 t. cinnamon
1 t. ginger
1/2 t. cloves
1 C. evaporated milk

Pour mixture in baking pan.

Sprinkle 1 yellow cake mix over the pumpkin mixture.
Cut 1 1/2 sticks of butter into slices and dot over cake mix.

Bake at 425 degrees for 15 minutes then reduce heat to 325 degrees for @ 30 - 40 minutes.

Note: I didn't have a yellow cake mix so I used a Spice cake mix instead. I also baked closer to the 40 minutes. You want the top of the cake to be a little browned on top so that it will be somewhat crunchy. Store uncovered in the refrigerator. If you cover it, the cake topping will soften.

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Veggie Quiche
Jackie Gibson


1 unbaked pie shell. Bake this at 450 degrees for 8 minutes. Remove from oven.

Spoon 4 C. veggies of choice ie. broccoli, peppers, onions, zuchinni, cauliflower, whatever into pie shell.
Sprinkle 1/2 C. toasted slivered almonds on veggies.
Beat together 2 eggs; 1/2 C. milk; 1/2 C. mayonnaise; 1 and 1/4 C. shredded cheddar cheese; 1/8 teas. nutmeg; 1/8 teas. pepper. Pour over veggies and almonds. Sprinkle top with 1/4 shredded cheese. Bake at 350 degrees for 35-40 minutes or until a knife inserted comes out clean. Let stand about 10 minutes before cutting. Makes 1 quiche.

Note: You must use regular mayo. I used 2% milk. Vary cheeses and veggies to taste.

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Chesscake
Stephanie Woodfin


1 yellow cake mix
1 stick butter, melted
2 eggs
Mix and spread in bottom of a well greased and floured 9 x 13 pan

Mix 2 eggs
1 box powdered sugar
8 oz. cream cheese
Mix well and spread over first mixture

Bake at 325 for 45 minutes. Do not overbake.

Cool and serve.

Delicious!

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Sweet Potato Recipe
Lois Sanford

Preheat oven to 350 degrees.  Prepare a 9 "  x 13 "  casserole dish with butter or non-stick coating.  

4 - 5 C. mashed cooked sweet potatoes  - not canned     (I put them in the food processor so they are nice and creamy.) 
1 C. sugar
2 eggs
1/2 C. half & half
1/4 C. butter, melted
1 t. vanilla
1/2 t. salt  

Topping
1/4 C. butter, melted
1 C. brown sugar
1/2 C. flour
1 C.  sliced almonds   (I always use sliced almonds - not slivered)

Bake uncovered for 30 minutes to an hour depending on how much you have made.  You want the topping to be golden brown and crunchy.

The original recipe called for 3 C. sweet potatoes, but I think it is better with more sweet potatoes.  It just depends on how sweet you would like the sweet potatoes to taste.  I also make more topping than the recipe calls for...maybe about 1 1/2 times the amount.  Doubling it is  a bit too much.  I like the topping to stay on top and get crunchy, not melt into the sweet potatoes.