Ham and Cheese Sandwiches

Ingredients:

• Pull-apart biscuits in foil pan
• 1 stick margarine
• 1 tbs. mustard
• 2 tbs. poppy seed
• 1 tbs. wochestershire sauce
• Sliced ham
• Swiss chesse, sliced

Instructions:

1. Turn biscuits out of pan and slice open
2. Return bottom half to pan and spread with margarine, mustard, poppy seed, and  wochestershire sauce (mix before spreading)
3. Add layer of ham and layer of cheese
4. Top with bread
5. Cover with foil and refrigerate until so it will slice better. 
6. Slice each biscuit, cover with foil
7. Bake at 350 about 20 minutes
8. Press down when you remove from oven

Broccoli Casserole

Ingredients:

• 2 pkgs frozen broccoli 
• 1 can cream of mushroom soup
• 1 stick butter
• 1 c sharp cheese cubes
• 1/2 cup Pepperidge Farm dressing
• Parmesan cheese

Instructions:

1. Cook broccoli, drain, put in butter baking dish
2. Melt butter in saucepan, add soup and cheese
3. Stir until smooth
4. Pour over broccoli
5. Top with dressing and parmesan cheese
6. Bake at 350 for 30 minutes.

Pumpkin Pie

Ingredients:

• 1 c. white sugar
• 1/2 c. brown sugar
• 1/2 tsp. salf
• 1 1/2 tsp cinnamon
• 2 tbs. flour
• 3 eggs
• 2 c. pumpkin
• 1/2 c. milk
• 1 tsp vanilla
• 1/2 stick margarine, melted

Instructions:

1. Mix the first 5 ingredients together, set aside (dry mix)
2. Beat eggs, add pumpkin, milk, vanilla, and margarine then add to dry mix
3. Stir and cook
4. Pour into baked pie shells

Peanut Butter Cups

Ingredients:

• 1/4 c. softened margarine
• 1 c. peanut butter
• 1 1/2 c. powdered sugar
• 2/3 c. graham cracker crumbs
• 1 pkg. (6 oz) milk chocolate chips

Instructions:

1. With electric mixer, mix margarine and peanut butter
2. Add powdered sugar
3. Stir in crumbs and knead mixture until well-blended.
4. Press mixture in a 9-inch square pan
5. Sprinkle chocolate chips over peanut butter mixture 
6. Melt chips by placing in a 350 oven for about 2 minutes, the spread chocolate evenly

Holy Cow Cake

Ingredients:

• 1 box devil's food cake mix
• 1- 8 oz. jar caramel topping
• Additional jar of topping to drizzle on top
• 1 can sweetened condensed milk
• 4 Butterfinger candy bars (2 oz. each), crushed
• 1- 12 oz. carton cool whip
• 1- 8 oz. pkg. cream cheese, softened

Instructions:

1. Prepare and bake cake according to the package directions using a 13x9 inch pan
2. Remove cake from oven and immediately poke holes in top of cake with a chopstick.
3. Mix 8 oz. of caramel toppings with the condensed milk.
4. Spoon over top of warm cake slowly so that mixture seeps into holes.
5. Sprinkle half of the crust Butter Finger candy bars over the cake.
6. In a large bowl, mix cool whip and cream cheese until smooth
7. Spread this mixture over the top of the cake
8. Sprinkle with the rest of the candy bars
9. Drizzle caramel topping over top
10. Chill before serving
11. Store in the fridge

Italian Vegetable Salad

Ingredients:

• 5 c. broccoli florets (1 large bunch)
• 5 c. cauliflower (1 small head)
• 4 plum tomatoes, chopped (Roman's)
• 1 medium sweet onion, thinly sliced
• 1 medium cucumber, peeled and sliced
• 1 c. sliced carrots
• 2 cans (2 1/4 oz) ripe olives, drained
• 1/2 c. green olives, chopped
• 1 bottle (8 oz) Italian salad dressing
• 1 bottle (8 oz) creamy Italian salad dressing
• 2 cups (8 oz) shredded mozzarella cheese

Instructions:

1. Mix vegetables 
2. Combine salad dressings and pour over veggies
3. Chill for at least 4 hours

Spiced Wieners

Ingredients:

• 1-10 oz. jar currant jelly
• 3 tbs mustard
• 1 1/2 lb. wieners cut into thirds

Instructions:

1. Mix above and cook on very low heat for 30 minutes

Mexican Layered Dip

Ingredients:

• 1 avocado
• 1 tsp. minced onion
• 1 tbs. lemon juice
• 1 container of sour cream
• 1 can black beans, drained and rinse
• 1 c. favorite salsa
• 1- 8 oz. pkg shredded cheddar cheese

Instructions:

1. Peel avocado and mash the minced onion and lemon juice
2. Spread in the bottom of the dish you will serve in (8x8 glass dish)
3. Spread the sour cream on top of the avocado layer.
4. Top with black beans and then salsa
5. Cover with cheese and keep refrigerated until time to serve

Homemade Vanilla Icecream

Instructions:

• 3 large eggs
• 3 c. sugar
• 1 lg. can cold evaporated milk
• 1 pint half and half
• 4 tbs. vanilla
• Dash of salt
• Milk

Ingredients:

1. In large bowl mix all ingredients except milk and fruit until foamy.
2. Add fruit if desired.
3. Blend well.
4. Add milk to fill line on freezer.

Variations:

• Chocolate:  Use 2 cups of sugar and 12 oz. chocolate syrup.
• Strawberry:  2 c. sugar & 12 oz strawberry jam or fresh or frozen berries
• Peach:  2 1/2 c. sugar and 16 oz. sliced peaches in heavy syrup, chopped.
• Pineapple:  3 c. sugar and 20 oz. can crush pineapple in heavy syrup.

French Toast Strata

Ingredients:

• 4 c. (4 oz.) day-old French or Italian bread, cut into 3/4-inch cubes
• 1/3 c. golden raisins
• 1 pkg. (3 oz) cream cheese, cut into 1/4 inch cubes
• 3 eggs
• 1 1/2 c. milk
• 1/2 c. maple-flavored pancake syrup
• 1 tsp. vanilla
• 2 tbs. sugar
• 1 tsp. ground cinnamon

Instructions:

1. Spray 11x7 -inch baking dish with nonstick cooking spray.
2. Place bread cubes in even layer in prepared dish
3. Sprinkle raisins and cream cheese evenly over bread.
4. Beat eggs in medium bowl with electric mixer at medium speed until blended.
5. Add milk, 1/2 c. pancake syrup and vanilla, mix well.
6. Pour egg mixture evenly over bread mixture.
7. Cover and refrigerate at least 4 hours or overnight.
8. Preheat over to 350.
9. Combine sugar and cinnamon in small bowl.  Sprinkle evenly over strata.
10. Bake, uncovered, 40-45 minutes or until puffed, golden brown and knife inserted in center comes out clean
11. Cut into squares and serve with addition pancake syrup if desired

Makes 6 servings

Martha Washington Candy

Ingredients:

• 1 stick margarine
• 1 lb powdered sugar
• 1 tsp. vanilla

Instructions:

1. Cream these together
2. Roll out
3. Cut into squares
4. Dip in chocolate

Peanut Butter Balls

Ingredients:

• 3 tsp. vanilla
  
• 1 c. peanut butter
  
• 1 lb. margarine (whipped) -- 6 sticks
  
• 2-2 1/2 lbs. powdered sugar
• Melting chocolate 

Instructions:

1. Beat peanut butter and margarine together until smooth.  
2. Gradually add powdered sugar.
3. Roll in balls and freeze.
4. Dip in chocolate.

Savory Spread

Ingredients:

• 1- 8 oz. cream cheese
• 1/2 c. mayonnaise
• 1 pkg. (0.7 oz) dry Italian salad dressing mix

Instructions:

1. Beat all ingredients until smooth.

Makes 1 1/2 c.

Frozen Pudding Sandwiches

Ingredients:

• 1 1/2 c. cold milk
• 1/2 c. peanut butter
• 1 package (4-serving size) JELL-O Instant pudding and pie filling, any flavor
• 24 graham crackers, or a variety of cookies

Instructions:

1. Add milk gradually to peanut butter in deep narrow-bottom bowl, blending until smooth.
2. Add pudding mix
3. Beat slowly at lowest speed of electric mixer until well blended,about 2 minutes.
4. Let stand for 5 minutes.
5. Spread filling about 1/2-inch on 12 of the crackers.
6. Freeze until firm, about 3 hours.
7. Sandwiches may be stored 3 or 4 days in freezer.

Makes 12 sandwiches.

Banana Cake

Ingredients:

1 pkg. yellow cake mix
1/2 c. (packed) light brown sugar
1 tsp. ground cinnamon
2 medium-sized (very) ripe bananas, peeled and mashed (about 1 cup)
1 c. water
1/2 oil
3 large eggs

Instructions:

1. Blend all the above with an electric mixer in large mixing bowl, about 1 minute on low speed and 2 medium speed.
   
2. Pour batter into two 9-inch round cake pans that have been greased and floured.
3. Bake at 350 for about 30 minutes or until cakes are lightly browned.
4. Remove from pans and cool on wire racks.
5. Frost with caramel frosting.

Caramel Frosting (after cakes are finished):

Ingredients:

1 stick margarine
1 c. light brown sugar (packed)
1/4 c. whole milk
2 cups confectioner's sugar
1 tsp. vanilla extract

Instructions:

1. Place margarine and sugar in heavy saucepan over medium heat.
   
2. Stir mixture until it come to a boil.
3. Add milk and bring mixture back to boil.
4. Remove pan from heat and add confectioner's sugar and vanilla.
5. Beat until smooth (using hand-held whisk)
6. Frost cake layers while frosting is warm (the icing gets hard fast)

Butternut Squash Casserole

Ingredients:

For casserole:
1 jar (32 oz.) Williams-Sonoma Butternut Squash Puree
1/2 c. sugar
1 tsp. vanilla
1 tsp. orange extract
1/4 tsp. salt
2 tbs. all-purpose flour
3 large eggs
4 tbs. unsalted butter, melted

For topping:

1 c. vanilla wafers, crushed
1/2 c. unsalted butter, melted
1 c. brown sugar

Instructions:

1. Preheat oven to 425. Lightly grease a casserole dish (4-6 c. capacity)
2. Combine puree, sugar, milk, vanilla, orange extract, salt, flour, eggs, and melted butter. Pour into the prepared casserole dish.
   
3. Bake for 45 minutes or until set.

Meanwhile, make the topping.

1. In a medium bowl, combine crushed vanilla wafers, melted butter and the brown sugar.
2. Sprinkle over top of the cooked casserole and return to the oven to brown for an additional 10-15 minutes.
   

Pumpkin Dessert Squares

Ingredients:

1 box yellow cake mix, set aside 1 cup
8 tbs. unsalted butter, melted, plus 4 tbs. cold unsalted butter, cut into small chunks
3 large eggs
1 jar Muirhead Pecan Pumpkin Butter (Williams-Sonoma)
2 tbs. milk
1 tbs. all-purpose flour
1/4 c. sugar
1 tsp. ground cinnamon

Instructions:

1. Preheat oven to 350. Lightly grease 9 x 13 inch pan
2. Stir together the remaining cake mix, 8 tbs. melted butter and 1 of the eggs. Pour into the pan
3. Stir together the pecan pumpkin butter, 2 eggs and the milk. Pour over the cake batter in the pan.
   
4. Add the flour, sugar and cinnamon to the bowl with the reserved 1 cup cake mix. Add the 4 tbs. cold butter. Using a pastry blender, cut in the butter until pea-sized crumbs form and the mixture clumps together. Crumble over the pumpkin butter mixture.
5. Bake until golden, 35-40 minutes. Transfer the pan to a wire rack and let cool, then cut into squares and serve. ENJOY!
   

Pecan Dreams

Ingredients:

1 1/2 c. confectioner's sugar
1 c. flour
1- 8 oz. cream cheese
1/2 c. (1 stick) butter
1 c. chopped pecans

Topping:

1 c. whipping cream
2 tbsp. sugar
1 c. Heath Toffee bits

Instructions:

1. Preheat oven to 350. Lightly grease 9-inch square baking pan.
2. Stir together confectioner's sugar and flour bowl. Using pastry cutter or fork, cut the cream cheese and butter into the flour mixture until crumbly. Press the dough into the prepared pan, distributing evenly.
3. Pour the nuts over and press into the dough.
4. Bake for 30 minutes. Remove from oven and let cool completely.

While the base is cooling, make the topping:

1. Whip the cream and sugar together with a hand-held electric mixer until stiff.
2. Fold in the toffee bits
3. Spread over the base.
4. Cut into squares.
5. Store in fridge.

Makes 25 squares.

Southwestern Cornbread Salad

Ingredients:

1 (6 ox.) package Mexican cornbread mix
1 (1 oz.) envelope Ranch-style buttermilk salad dressing mix
1 small head romaine lettuce, shredded
2 large tomatoes, chopped
1 (15 oz.) can black beans, rinsed and drained
1 (15 1/4 oz.) can whole kernel corn
1 (8 oz.) package shredded Mexican four-cheese blend
6 bacon slices, cooked and crumbled
5 green onions, chopped

Instructions:

1. Prepare cornbread according to package directions; cool and crumble. Set aside.
2. Prepare salad dressing according ot package directions.
3. Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top.
4. Repeat layers with remaining ingredients and dressing
5. Cover and chill at least 2 hours.

Yield: 10 to 12 servings.

Sweet Fruit Dip

Ingredients:

2/3 c. brown sugar
1- 8 oz. cream cheese
1/2 bag Heath toffee bits
Apples

Instructions:

1. Mix brown sugar, cream cheese, and toffee bits with an electric mixer.
2. Refrigerate.
3. Serve with apple slices.