Summer Dinners

• 3 or 4 half chicken breasts
• 1 bag of Potato Perfect coating
• 2 or 3 cups of flour
• Lettuce

1. I take and cut up the chicken breast in little chunks or think strips. Doing this while still a bit frozen makes cutting chicken up a lot easier. Put the coating in a bag and the flour (add enough flour to the coating so that it will coat all the chicken) add chicken and shake and fry. I guess you could bake it .... never done that.....frying is easy and quick.
2. add to your lettuce and any dressing you like. I have had tons of complements when I do this for others. I have taken it for those who need meals.... a nice hot loaf of bread goes great with this. This easily feeds our family of 6. And believe me we are not small eaters. This is a good one for teen kids who seem to be bottomless pits.

Spam Quiche From Bonnie Howell

• 1 can Spam, cubed
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1 Tbs. cooking oil
• 1 cup shredded Monterey Jack Cheese
• 2 cups milk
• 1 cup Bisquick Mix
• 4 eggs
• 1/4 tsp. pepper

1. Sauté Spam, onion, green pepper in oil until vegetables are tender. Spoon into lightly greased 10" deep dish pie plate. Sprinkle with cheese. Mix remaining ingredients in blender or with hand mixer until smooth. Pour evenly into pie plate. Bake at 400 degrees F about 30 minutes.

Pot Roast From Sue Anne

• 1 can of Pepsi
• 1 can of cream of mushroom soup
• 1 package onion soup mix
• 1 pot roast

1. Pour all ingredients over a pot roast and place in the oven. Cook for 3 hours at 325 degrees.

Pork Pie

• 1 lb. minced pork ( or half Hamburger and half pork)
• 1 small onion diced
• 1 small garlic cloves
• 1/2 tsp. salt
• 1/2 tsp. savory
• 1/4 tsp. celery salt
• 1/4 tsp. cloves
• 1/2 c. water

1. Combine above and cook in Dutch oven or a large pot. Bring to boil. Cook uncovered for 20 min. to remove pink tinge from meat. Mixture should be damp, but not watery. Cool mixture and place in uncooked pie shell. Cover with pastry and bake at 500 for 15 min. reduce heat to 350 and bake till brown.

Pork Chops And Rice From Anna Steele

• Brown 4 pork chops or lamb chops. Place in greased casserole
• 1/2 c. raw rice
• 1 tsp. chopped onion
• 1 pinch thyme
• 1/2 tsp. salt
• 1 1/3 c. boiling water with chicken bouillon cube

1. Place chops on top and cover. Bake 1 1/2 hours at 350 degrees. Uncover the last 15 minutes. My family likes rice, so I found that I could double/triple the rice portion and it's still good.

Pork Chops and Rice

• On each pork chop, layer a slice of tomato, slice of onion, slice of bell pepper. If you want to take the time, you could brown the chops, but not necessary. And if you like more of one of the veggies, add that, too.
• On top of the meat and veggies, a spoon full of uncooked rice, salt & pepper, add some liquid (slightly less than the same amount of rice), but the rice needs to be under the liquid, and cook.

Mini Meat Loaves

• 1 14.5 oz can chili-style chunky tomatoes
• 2 tbsp Worcestershire sauce
• 2 eggs
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 2 lbs lean ground meat loaf mix (beef and pork)
• 1 1/4 c seasoned bread crumbs
• 1/2 c ketchup

1. Place rack in upper third of oven. Heat oven to 4750. Line jelly-roll pan with foil. Coat with cooking spray.
2. Combine tomatoes, Worcestershire, eggs, salt and pepper in large bowl. Add ground meat and bread crumbs, stirring until just combined. Divide mixture into 8 equal pieces; shape into mini-loaves. Place on prepared pan.
3. Bake in upper third of 4750 oven for 15 minutes. Spread ketchup over top of loaves. Bake 5 minutes more or until juices run clear and internal temperature registers 1800 on an instant-read thermometer.

Meatless Meatloaf From Diane Grover

• 4 cups corn flakes, crush while adding
• 1/2 cup chopped celery
• 1/2 cup chopped nuts
• 1 cup grated cheddar cheese
• 4 eggs, beaten
• 1/4 cup oil
• onions to taste
• 3/4 tsp. salt
• 1 can mushroom soup
• little garlic salt or powder

1. Bake in oiled loaf pan 45-60 minutes in 350° oven.
2. Serve with sauce if desired.
3. Piquant Sauce: Combine 3 tbsp. brown sugar, 1/4 cup catsup, 1/4 tsp. nutmeg and 1 tsp. prepared or dry mustard.

Meatballs From Stefenee Hymas

• 1# ground lean hamburger
• 15 crushed soda crackers
• 1/4 c. milk
• 1 tsp. minced onions
• 1 tsp. Worcestershire sauce
• 1 egg

1. Mix all together and shape into 18-20 balls. Bake at 400 degrees for 20 minutes. Drain grease and allow to cool. Freeze.
2. When ready to serve, defrost slightly (usually I forget and just stick them in the oven frozen and cook a little longer). Pour BBQ sauce over the top and back at 400 degrees for 10 minutes.

Island Pork Chops By Vicki Redding

• 4 pork chops -- 1 inch thick
• 2 tsp Jamaican spice rub or Cajun spice mix
• 1/2 tsp salt
• 1 sm red onion -- finely chopped
• 2 c chopped fresh or canned pineapple
• 2 tbsp chopped parsley
• 1 tbsp fresh lime juice

1. Place chops on waxed paper. Combine spice rub and salt in small dish. Reserve 3/4 tsp for salsa. Rub remaining spice over chops.
2. Heat ovenproof skillet over medium heat. Coat pan with nonstick cooking spray. Add chops; cook 4 minutes, until browned, turning once.
3. Place in 4250 oven; bake 10 minutes, until no longer pink.
4. Meanwhile, prepare salsa; Rinse onion in sieve under running water; drain well. Combine onion, pineapple, parsley, lime juice and reserved spice mixture in bowl. Serve with pork.

Honey Glazed Grilled Pork Chops Posted To The Mm-Recipes Mailing List By Suzy

• 1/2 cup honey
• 3 Tablespoons dry white wine
• 3 Tablespoons fresh lemon juice
• 3 Tablespoons soy sauce
• 1 Tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 6 boneless pork loin chops, 1" thick

1. Preparation:
   
1. For marinade, mix all ingredients except pork chops together in a large zip-lock plastic bag.
2. Add pork chops to bag, turning several times to coat. Place bag on a large plate and refrigerate at least 8 hours. Turn several times. Remove pork chops from the marinade and discard the marinade.
3. Grill the pork chops on grill with the grill cover closed, over medium heat 4-5 minutes on each side or to desired degree of doneness.
2. Yield: 6 servings

Ham Rollups

• 1 8-oz carton French onion dip
• 1 3-oz package Softened cream cheese
• 1/4 C Finely chopped pimiento-stuffed olives (optional)
• 6 (6x4-inch) slices Cooked ham
• 6 (6x4-inch) slices Swiss cheese (or any kind of cheese)
• about 30 whole Pimiento-stuffed olives (optional)

1. Combine French onion dip, cream cheese and 1/4 cup pimiento-stuffed olives. Mix well; chill one hour. Spread half of cream cheese mixture evenly on ham slices. Top with cheese slices. Spread remaining mixture evenly on cheese. Line up whole olives along one long side of each piece of cheese. Roll up jellyroll fashion, starting at end lined with olives. Wrap in plastic wrap and chill 2 hours. Just before serving, cut each roll into 1/2-inch slices. Olives can be optional. Makes 4 1/2 dozen and can be put on toothpicks..

Ham Loaf

• Loaf:
• 1 1 / 2lb. precooked ground ham
• 1 lb. ground pork
• 2 eggs
• 1 / 4 cup milk
• 2 Tbs. grated onion
• Sauce:
• 1 / 2 cup brown sugar or apricot jam
• 2 Tbs. Worcestershire Sauce or vinegar
• 1 tsp. Mustard

1. Combine loaf ingredients and place in greased loaf tin and bake for one hour at 350 degrees. Stir brown sugar, Worcestershire Sauce and mustard. Spoon over loaf and bake for an additional 20-30 minutes. Make additional sauce to spoon over sliced loaf, if desired.

Foil Dinner for One

• Start with an 18x24" pc of heavy duty foil, placed shiny side up. Chop a small onion onto the foil. Lightly salt both sides of a piece of meat about the size of your hand- ground beef, pork chop, steak, chicken or fish. Place it on the foil. Add a thinly sliced small potato and some peas, beans, or carrot slices. fold the foil and crimp it airtight, but leave some air space inside. Place directly on hot coals and turn it over after the first fifteen min. Cook 15 min longer; then eat it from the foil.

Cube Steak

• Take 4 cubed steaks and cut into squares. also peel and slice into small pieces some carrots and potatoes. About 1 potato for each steak used and two carrots. then mix 2 can cream of mushroom soup and 1 package of onion soup mix. take 1 steak, 1 potato and 2 carrot (all sliced into small pieces) and put them into a large piece of Aluminum Foil (about a square foot). Repeat this until you have all the steak, potatoes, and carrots used. Then spoon the soup mixture over each one evenly until all is used. Wrap each grouping up in the tin foil until all sides are sealed so they don't leak. They make little pouches. Bake at 400 degrees for about 45 min to an hour.

Cube Steak

• Beat a couple of eggs (depending on how much steak you're fixing) with Worcestershire sauce. Crush those little square cheddar cheese snack crackers in a bag. Dip cube steak in the egg, then the cracker crumbs. Fry in a pan with half butter and half margarine. Serve with your favorite barbecue sauce, macaroni and cheese, and veggie of choice.

Beef Stroganoff From Heidi Weatherston

• 1/2 cup minced onion
• 1/4 cup butter or margarine
• 1 lb. ground beef
• 1 clove garlic
• 2 tsp. flour
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. paprika
• a can mushroom soup (undiluted)
• 1 cup sour cream

1. Sauté onion in butter until brown. Stir in all, except sour cream and soup. Cook until beef is done. Add soup and simmer 10 minutes. Stir in sour cream and serve over rice or egg noodles or chicken noodles. Also good over toast.

Sloppy Lentils By Nancy Teusch

• 2 cups dried lentils
• 1 green pepper, chopped
• cups tomato sauce
• 1/2 t basil
• large chopped onion
• 4 cups water
• T parsley flakes
• 1/4 t garlic
• 1 carrot, chopped
• bay leaf
• 1 T salt-reduced tamari (I don't use this)

1. Place lentils, onions, carrots, and green pepper in a large pot with 4 cups of water. Cover and simmer for 30 minutes.
2. Add tomato sauce and seasonings to the pot and simmer for 30 minutes longer.
3. Serve over whole grain bread, muffins, or whole grains.
4. Serves 6 to 8.
5. May be made ahead and reheated. Also freezes well.

Pork And Beans

• 2 large (No. 2-1/2) cans pork and beans
• 1 lb. lean bacon, cut into pieces
• 2 med. onions, chopped
• 2 large bell peppers, seeded and chopped
• 1-1/2 tsp. Worcestershire sauce
• 1 cup catsup
• 3/4 cup brown sugar
• 1/4 cup molasses

1. Combine all ingredients and put in a crock pot. Set on low heat setting and cook all day long. Makes 10-12 servings.

Granola From Stefenee Hymas

• 1 c. brown sugar
• 1/2 c. peanut butter (I usually use chunky)
• 1/2 c. honey
• 1/2 c. applesauce
• 2 tsp. vanilla
• 6 c. Six grain cereal (I buy this at a kitchen store for about $20 for 50 pounds)
• 4 c. instant oatmeal
• 1 c. wheat flour

1. Cook in brown sugar, peanut butter and honey in microwave for 1 minute.
2. Add applesauce and vanilla. Mix until creamy.
3. In large bowl, mix together grain cereal, instant oatmeal and wheat flour. Mix until all grain is coated. Mix until all the grain is coated. Bake on two greased cookie sheets (one at a time) for 25 minutes at 300 degrees.

Bean Chalupa From Anna Steele

• 1 lb. dry beans
• 7 c. water
• 2 cloves garlic, minced
• 1/2 c. onion, chopped
• 1 tsp. leaf oregano
• 1 Tblsp. salt
• 1 Tblsp. ground cumin
• 1 (4 oz) can diced green chilies
• 3-4 lb. pork roast

1. Simmer all together in large pot for about 5 hours or until pork falls apart easily. Serve as burrito filling or over corn chips using a variety of toppings. (i.e. grated cheese, onions, olives, etc.)

Anita Hayes' Bean Hints By Anita Hayes

• In Holland 'bruine bonen' (according to my dictionary they are called kidney beans, but I think they are a little different) are popular. They used to be poor people's food in the olden days. You can do lots with them. Just chuck things together.
• You could put the following in a warm dish:
• Mince meat (I think that's hamburger for the Americans) or diced chicken
• onion
• beans
• leek
• herbs/spices
• bell peppers
• lots of fresh parsley
• carrots
• It works with white beans in tomato sauce too. (Pork and beans) The brown beans are nice in salads too (that's for the summer in Australia, I prefer warm at the moment). Mix the beans with cooled down mixed vegetables (those from the freezer, like carrots, peas, corn, etc.) You can use any vegetables that are nice to eat cold. As meat you could use chicken or luncheon meat or salami.

Strawberry-Rhubarb Jam From Donna Emfield

• 8 cups rhubarb (sliced)
• 8 cups sugar

1. Mix and let set overnight.
2. Bring to a boil and boil 6-8 minutes until rhubarb is tender. Add two small packages strawberry (or raspberry) Jell-O. Stir until dissolved. Pour into bottles.

Strawberry Jell-O-Rhubarb Jam

• Combine 6 cups rhubarb, cut in half-inch pieces, and 4 cups sugar. Let stand one hour. Bring mixture to a boil and cook until rhubarb is soft. Add 1 large pkg. strawberry Jell-O. Stir until Jell-O is dissolved. Pour into jars and seal.

Mulberry Jelly

• 3 pounds ripe mulberries
• 1/2 cup fresh lemon juice-strained
• 7 cups sugar
• 1 bottle liquid pectin

1. Put mulberries in saucepan and crush. Heat gently until juice starts to flow, then simmer, covered for 15 minutes. Put in jelly cloth or bag, and squeeze out juice. (Will stain red)
2. Measure 3 cups into a very large saucepan. Add lemon juice and sugar, and mix well. Put over high heat and bring to a boil, stirring constantly. At once stir in pectin.
3. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
4. Remove from heat, skim off foam with metal spoon, and pour quickly into hot sterilized jars. Seal.
5. Makes about eight 1/2 pint jars.

Easy Green Tomato Jam By Linda Shafer

• 2 cups chopped green tomatoes and juice
• 2 cups sugar
• 1 package (3 oz.) strawberry Jell-O

1. In a saucepan boil tomatoes and sugar together for about 12 minutes. (You may need to add a teaspoon or so of water so as not to scorch tomatoes.)
2. Remove from heat and add Jell-O, stirring until well mixed and Jell-O melts.
3. Refrigerate.

Creamy Fruit Dressing From Julie Wooley

• 1 8-oz. pkg cream cheese, soft
• 1/3 c. orange juice
• 2 Tbsp sugar
• 1/2 tsp. ginger
  

1. Blend well and serve with fresh fruit. Makes 1 1/2 cups.

Cranberry Relish--Jeannie's Version

• 8 c cranberries (2 pkgs)
• 1 lemon
• 2 oranges
• 6 apples

1. Chop fine in meat grinder. Add 1 large can crushed pineapple, 4-5 c sugar, 1 t mace.
2. Cranberry Relish--Sweet Version
• 4 c cranberries
• 4 apples--chopped coarse
• 1 orange--chopped fine
• 3 c sugar
3. Cranberry Relish--Tart Version
• 4 c cranberries
• 1/2 lemon--chopped coarse
• 2 cups sugar
• 1 (no 1 flat) can crushed pineapple
• 1/2 t mace

Banana Jam

• 3 cups sugar
• 1/2 cup water
• 10 ripe bananas
• 2 tablespoons ascorbic acid (to keep it from darkening)
• 1/4 teaspoon cinnamon

1. In large saucepan, combine sugar and water. Bring to boil and boil uncovered, for 10 minutes, stirring often. Peel and chop bananas and add to the saucepan, along with the ascorbic acid. Continue to simmer for 1 1/2 hours or until mixture is thick and jam-like. Fill hot sterilized jelly jars, leaving 1/2-inch headspace. Tightly screw on lids and process in boiling water bath for 15 minutes.

Fish

• Chicken, Ham and Shrimp Casserole
  
• Salmon in Foil Packet
• Tuna Casserole
• Tuna Noodle Casserole
  

Wine Substitutes

• Chicken broth
• White grape juice (for white wine)
• Cream (for sherry in cheesecakes) and sometimes a splash of vanilla/almond flavoring as well, depending on what it's in
• Apple juice or cider (in pork stews)
• Red grape juice (for red wine)
• Vegetable broth
• Beef broth or consommé
• For amaretto, I use a combination of some kind of liquid (i.e., half and half in cheesecake, etc.) with almond flavoring. You need the amount of liquid to stay the same.
• For orange liqueur, I use frozen orange juice concentrate, undiluted.
• For raspberry or other juice-y liqueurs or wines, substitute frozen concentrated juices, undiluted as above.
• For red wines (sweet), I use red grape juice.
• For white wines (sweet), I use white grape juice
• For white wines (dry), I usually use chicken broth, or other broths depending on the type of food you're talking about. Chicken broth in chicken or turkey dishes, beef broth or consommé in beef dishes, vegetable broth in vegetables.
• For red wines (dry), broths as above.
• WHITE WINE -- depending on what you are cooking, substitute an equal volume of chicken stock, fish stock (court bouillon), or mixed fish stock and clam juice. If the dish is strongly flavored in other ways, you can also use water or a little cider vinegar with the stock.
• RED WINE -- my favorite is a mixture of beef broth and tomato juice or tomato-based vegetable juice. Don't use tomato soup as it is sweet and gets sweeter with hours of cooking. Neither do we recommend the spiced tomato mixers as they can be bitter and the spices throw off the rest of the recipe."
• For desserts -- "Desserts are usually very easy to work with; if a liqueur is required, it is relatively simple to substitute a fruit syrup of the same flavor as the liqueur. If syrup is not appropriate for the recipe, concentrated frozen juice often is, and if that won’t do, you may be able to use plain juice, or make your own to provide unsweetened flavor."

Window Wipes

Window Wipes

• 1 1/2 cups glass cleaner
• 1/2 cup water

1. Cut a roll of Bounty Paper Towels in half. Gently remove cardboard tube and place roll end up in a container with lid. Make mixture and slowly pour around over the end of paper towel. Let sit overnight and it's ready to use.

Window Cleaner From Annette Ladle

• 2 TBS Jet Dry
• 2 TBS Automatic dishwasher detergent (cascade works best)

1. Dissolve in 1 gallon of water.
2. When you use this on your windows don t let it sit rinse it off with the water hose as soon as possible. Don't dry the windows let them air dry.

Window Cleaner #2 From Tina

• 1 pt. alcohol
• 2 T ammonia
• 1 T. liquid soap

1. Add a few drops of blue food color to help distinguish from other liquids then out into a gallon bottle and fill the rest of the way with water. Wipe with old newspaper. This really helps keeping away streaks.

Whitening Whites

• 1 cup of Vivid or other powdered laundry detergent
• 1 cup of powdered automatic dishwasher detergent
• 1 gallon of water

1. Combine ingredients and soak for approximately one hour.

Vanilla Extract

• 1 vanilla bean
• 1/4 cup boiling water
• 1 Tbsp. honey
• 1 Tbsp. sunflower or soy oil
• 1 tsp. liquid lecithin

1. Cut vanilla bean into small pieces, place in small bowl. Pour boiling water over the bean pieces, cover and let stand to steep overnight. Place mixture in blender/medium speed until combined. Pour extract in small bottle. Cap tightly and store in refrigerator. Shake well before using and use same amount as usually called for.

Spudnuts From Jean Baird

• 6 C. Flour
• 1/2 C. Sugar
• 1 t. Baking Powder
• 2 t. Salt
• 1 T. Yeast
• 1/2 C. Mashed Potatoes
• 1/2 C. Potato Water
• 1 3/4 C. Milk
• 1/2 C. Water
• 1/2 C. Oil
• 2 eggs
• 1/2 t. Vanilla

1. In mixer - place 3 C. flour. Add sugar, baking Powder, salt and Yeast. Mix thoroughly. In glass bowl mix potato water, milk, & water. Heat the liquids to 120 degrees. (I use probe in microwave). Add liquids to dry ingredients in mixer. Mix well. Add eggs, oil, mashed potatoes and vanilla. Mix thoroughly. Add last 3 cups of flour. (I always need to add more. Add until dough comes off the sides of the bowl as you mix it.) Kneed until smooth. Let stand in bowl till double in size. Roll out and cut with donut cutter. Let rise until double in size.
2. Cook in hot oil. (I use my electric wok.)
3. Make soupy glaze of powdered sugar and milk. Dip donuts in glaze while they are still hot. Set on cooling rack to cool.
4. Makes approx 80 donuts. (More if you don't make holes!)

Solution for Kidney Stones

• Mix 1/2 cup pineapple juice
• 1/2 cup distilled water
• pinch of nutmeg

1. This will dissolve the stones!

Simple Play Dough From Frances Whitney

• 1 c. peanut butter
• 1 c. light corn syrup
• 1-1/4 dry milk
• 1-1/2 c. powdered sugar

1. Mix and knead and it's ready to use.

Silly Putty Mix

• 2 cups Elmer’s glue (you could use colored) and 1 3/4 cups of water.
• Separately mix 1/3 cup of water and 2 tsp. of Borax.
• Quickly mix the two mixtures together.
• You will notice a ball or lump forms. Pull this out of mix and place on wax paper to dry for 10 min. at least. later Drain off extra water. You then have finished putty. Put into plastic bag or Easter plastic eggs.
• Repeat step 2 with remaining mixture (#1) until all of the mixture is gone.

Seasoned Salt Mix

• 2 cups salt
• 3/4 cup sugar
• 1/4 cup dehydrated cheese
• 1/4 cup taco seasoning
• 1 Tb + 1 tsp garlic powder
• 1 Tb + 1 tsp thyme
• 1 Tb + 1 tsp paprika
• 1 tsp turmeric

1. Mix ingredients in a bowl with a wire whisk. I store the excess in a zip lock bag because it makes LOTS and it's better than the store brand. This recipe comes from Magic Mixes -- Meals in Minutes. If you have clumps from spices that have been in storage for a while, then put the finished recipe through a sifter.

Quick Mix From Jeannie Williams

• 8 1/2 cups all-purpose flour
• 1 Tbsp. baking powder
• 1 Tbsp. salt
• 1 tsp. cream of tartar
• 1 tsp. baking soda
• 1 1/2 cups instant nonfat dry milk
• 2 1/4 cups vegetable shortening

1. In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in large airtight container. Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 13 cups of QUICK MIX.
2. Variation:
1. Use 4 1/4 cups all-purpose flour and 4 1/4 cups whole-wheat flour instead of 8 1/2 cups all purpose flour. Increase baking powder to 2 Tablespoons.

Play Dough From Frances Whitney

• 2 c. flour
• 1 c. salt
• 4 t. cream of tartar

1. Combine in a saucepan. Add 2 c. colored water and 4 t. oil. Stir quickly and cook over med heat. Stir constantly until it forms a ball. Turn out and knead. Cool. Store at room temperature in air tight plastic container.

Peanut Butter Playdough From Patti Salsbury

• 1 cp smooth peanut butter
• 1 1/2 cps powdered milk
• 1 cup corn syrup
• 1 1/2 cp powdered sugar

1. Mix together ingredients and kneed well to form a soft dough. Can be eaten with no harm to children.

Ornament Recipe

• 4 large slices of white bread
• 4 tablespoon all purpose glue
• cornstarch
• glycerin, hand lotion or fabric softener (or white liquid detergent)
• acrylic paints in assorted colors

1. Remove crusts. mix bread and glue. knead on cornstarch. Add one teaspoon of glycerin or substitute. Knead to soft and pliable.

Making Low Fat Recipes From Stefenee Hymas

• The secret to changing regular recipes to low fat is easy. Locate the fat: shortening, butter, vegetable oil and substitute applesauce. A mild tasting natural, nonsweetened applesauce such as Seneca or Motts doesn't leave an appley taste in your recipe. In new recipes, I usually try trading out half of the fat for applesauce and see how that tastes. If it works great, I try taking out even more fat. Some recipes I am able to get away with taking out all the fat while others I still have to add a small amount. The recipes usually turn out more moist, especially in cakes.

Kai Pad Met Mamuang Himmaphan From Renee Gardner

• 1/4 cup cooking oil
• 4 dried hot peppers cut into 1/4" pieces each
• 2 tablespoons fish sauce
• 2 teaspoons sugar
• 1 1/3 cups chicken breast, cut into 2" pieces
• 1/2 cup cashew nut
• 2 table spoons soy sauce
• 1 1/2 cups green onions, cut into 1 1/2" long pieces
• Ingredients (4-5 servings)

1. In a wok or saucepan, heat the oil over low heat. Stir-fry cashew nuts until lightly browned. Remove the cashew nuts from the oil and set aside. Reserve the oil for frying chicken breast. Heat the reserved oil on high heat. Add chicken breasts, stir 2-3 times. Pour in fish sauce, soy sauce, sugar, and dried hot peppers. Stir and cook for 2 minutes. Add cashew nuts. Mix well. Add green onions. Stir another minute. Remove from heat. Serve with cooked rice.

How to Chop Dried Figs from Cindi Neal

• Coat chopping knife lightly with vegetable oil to prevent sticking; repeat if necessary.

How To Stew Figs From Cindi Neal

• Place figs in saucepan and cover with water. Bring to a boil. Reduce heat; simmer, uncovered, over moderate heat 15 to 20 minutes. (For a tangy variation, add orange or lemon slices to water before cooking.) Serve warm or chilled. Store in refrigerator.
• Microwave Method: In microwaveable dish, combine 1 cup figs and 1/2 cup water; cover. Microwave at HIGH (100%) for 3 minutes. Stir and let stand 2 minutes.

How To Be A Gourmet & A Mormon, Too! From The New Era

• Dry (unsweet) red wine: water; beef broth, bouillon or consommé; tomato juice (plain or diluted); vinegar--diluted cider or red wine liquid drained from canned mushrooms
• Dry (unsweet) white wine: water; chicken broth, bouillon or consommé; ginger ale; white grape juice; diluted cider vinegar or white wine vinegar liquid drained from canned mushrooms
• In Cheese Dishes:
• Beer or ale: chicken broth, white grape juice, ginger ale
• In Desserts:
• Brandy: apple cider, peach or apricot syrup
• Rum: pineapple juice, or syrup flavored with almond extract
• Sherry: orange or pineapple juice
• Kirsch: syrup or juice from black cherries, raspberries, boysenberries, currants, or grapes; or cherry cider
• Cognac: juice from peaches, apricots, or pears
• Cointreau: orange juice, or frozen orange juice concentrate
• Crème de Menthe: spearmint extract or oil of spearmint, diluted with a little water or grapefruit juice
• Red burgundy: grape juice
• White burgundy: white grape juice
• Champagne: ginger ale
• Claret: grape or currant juice, or syrup, or cherry cider
• Note: to cut sweetness of syrups, dilute with water.
• For flaming desserts, the only substitute that might be used is a sugar cube soaked in lemon extract, then set atop a dessert and burned.

Homemade Window Cleaner From Tina

• 1/4 cup cornstarch
• 1 pt. water

1. Put in spray bottle. Spray on windows and wipe with old newspapers. Windows will be shiny bright

Homemade Easter Basket

• Milk Carton
• Fabric
• Glue
• Markers
• Construction Paper
• Easter Eggs

1. Cut your milk container in half and cover it with construction paper.
2. Color a spring scene on your construction paper.
3. Cut out a handle for you basket from the construction paper and glue it on.
4. Cut some fabric and glue it around the edges of your basket.
5. Fill your basket will grass and eggs and your done!

Holiday Aroma From Lynne Flake

• Peel of 1/2 an orange
• Peel of 1/2 a lemon
• 12 whole cloves
• 2 bay leaves
• 1 stick of cinnamon
• 1/2 cup water

1. In simmer pot or small kettle, combine all ingredients. Bring mixture to a boil, then reduce heat to low. Simmer for several hours, adding water as it cooks.

Gak

• Mix 2 cups Elmer’s glue (you could use colored) and 1 3/4 cups of water.
• Separately mix 1/3 cup of water and 2 tsp. of Borax.
• Quickly mix the two mixtures together. You will notice a ball or lump forms. Pull this out of mix and place on wax paper to dry for 10 min. at least. later Drain off extra water. You then have finished putty. Put into plastic bag or Easter plastic eggs. Repeat step 2 with remaining mixture (#1) until all of the mixture is gone.

Gak 2

• 1 cup white glue (Elmer's)
• 1 cup liquid starch
• food coloring

1. Put glue and coloring in plastic container. Add starch a little at a time, stirring constantly. Keep stirring until mixture holds together like putty. Test with your fingers, if too sticky, add more starch in small amounts until mass is smooth and rubbery. Have fun pulling, stretching, bouncing and taking transfers off of the Sunday comics, etc. Store in a plastic bag or airtight container.

Fried Peanut Butter And Banana Sandwiches From Vicki Redding

• One ripe banana
• 1 1/4 cup extra crunchy Peanut butter
• 8 slices of bread
• softened margarine or butter. spreading consistency
• griddle or frying pan
• Powdered sugar

1. Mash the ripened banana until it has no large lumps. Mix the Peanut butter with the mashed banana. heat the grill or frying pan . Spread the butter or margarine on one side of each slice of bread. lay the bread, buttered side down on the heated griddle or frying pan put a generous heap of the Peanut butter and banana mixture and top with a slice of the buttered bread. (buttered side up) Fry until golden brown, Flip and fry the other side until brown. Dust with powdered sugar.
2. Eat while its hot but don't burn your mouth or you can't sing like Elvis.
3. Makes 4 servings

Face/Hand Wipes

• 2T Johnson and Johnson Bath
• 2 cups Hot Water

1. Cut a roll of Bounty Paper Towels in half. Gently remove cardboard tube and place roll end up in a container with lid. Make mixture and slowly pour around over the end of paper towel. Let sit overnight and it's ready to use.

Dryer Lint Clay

• 1 1/2 c Dryer lint
• 1 c Water
• 1/2 c Regular flour
• 2 drops Wintergreen oil
• Old newspaper
• Paint

1. Place the lint in a saucepan and cover it with the water. When the lint is saturated, add the flour and stir until it is smooth. Add the drops of wintergreen oil. Cook the mixture, stirring constantly, until it forms peaks and holds together. Pour it onto the newspaper to cool. Shape and model figures, or cover a form with it, such as a balloon. Allow to dry for 3 to 5 days, then paint and decorate as desired.

Diapering Wipes

• 2 T Johnson & Johnson Baby Oil
• 2 T Johnson and Johnson Baby Bath
• 2 1/4 cups Hot Water

1. Cut a roll of Bounty Paper Towels in half. Gently remove cardboard tube and place roll end up in a container with lid. Make mixture and slowly pour around over the end of paper towel. Let sit overnight and it's ready to use.

Clothes Whitener

1. The classic recipe from the Tightwad Gazette (man I loved that newsletter) was: 1 cup automatic dishwashing detergent, 1 cup all fabric bleach, 4-5 gallons hot water. Stir, soak a long time, like overnight if possible. Then wash as usual. It works really well on some stains, even some old icky ones.

Cinnamon Ornaments From Trina

• 1 c. apple sauce
• 1 c. cinnamon (I filled recipe w/lots of flour personally--but made sure it sure had plenty of cinnamon, etc)
• 1 tsp nutmeg (obviously used more, also more cloves w/ absence of some cinnamon)
• 1 tsp ground cloves

1. Mix until it is of dough consistency, adding more applesauce or cinnamon as needed
2. Roll flat, dusting countertop w/cinnamon
3. Cut into shapes . use a toothpick, etc to make any holes necessary for hanging.
4. Dry at room temp 5-7 days

Cinnamon Ornaments From Kristina Plaas

• 3/4 cup applesauce
• 1 bottle (4.12 ounces) ground cinnamon

1. Mix applesauce with cinnamon to form a stiff dough. Roll dough to 1/4 inch thickness. Cut with cookie cutters. Make hole in top of ornament with skewer or straw. Carefully lay ornaments on rack to dry. Let dry 1-2 days or until thoroughly dry, turning occasionally. Hang with decorative thread or ribbon. May be decorated with decorator paste. Makes 12-15 ornaments.

Christmas Tree Preservative From Alison Maynes

• 2 Aspirin (unbuffered--not Tylenol or Advil) per foot of tree
• 1/2 water, 1/2 7-up (not sprite or sparkling water) replace every 2 weeks
• add water every day

Chemical Garden From Frances Whitney

• Place two or three lumps of coal in a shallow dish.
• Mix well:
• 6 T. salt
• 6 T. bluing
• 6 T. water
• 6 T. ammonia

1. Pour over coal. Drop food coloring in different spots. Crystals will form.
2. Where one obtains coal nowadays I have no idea. If anyone has access, let me know where to get it, and I will grow these with my 7th grade ESL science class!
3. Crystals can also grow on a string suspended in a glass of boiled sugar water solution. The attraction here is that they are edible. In college, we did crystal lab in geology class with powdered Thymol (the active ingredient in Vicks Vapo Rub. (WHEW! Clears your sinuses right up. It's apparently the chemical with the most rapidly growing crystals, or at least one of them.)

Bug Wipes

• 1 cup Avon Skin So Soft
• 1 cup hot water

1. Cut a roll of Bounty Paper Towels in half. Gently remove cardboard tube and place roll end up in a container with lid. Make mixture and slowly pour around over the end of paper towel. Let sit overnight and it's ready to use.

Biblical Mess Of Pottage From Jeannie Williams

• 1 cup lentils
• 3/4 cup brown rice
• 7 cups water
• 1 tsp salt
• 2 very large onions
• 3/4 cup olive oil
• 1 clove garlic

1. Wash lentils well and put on to cook in 3 1/2 cups salted water; cover & let cook for 20 minutes. Cook rice in other half of water. Slice onions into 1/2" slices and cook in 1/4 cup oil until glossy. Continue cooking until rice and lentils are done; separately for about 30-40 minutes. Combine rice and lentils with hot onions and remaining oil.

Bathroom Wipes

• 1 cups pine cleaner
• 1 cup hot water

1. Cut a roll of Bounty Paper Towels in half. Gently remove cardboard tube and place roll end up in a container with lid. Make mixture and slowly pour around over the end of paper towel. Let sit overnight and it's ready to use.

Bath Oil Crystals

• For 1 pint:
• 1/2 tsp. perfume or cologne
• 1 1/2 tsp. vegetable, olive, vitamin E or suntan oil (NO Baby oil)
• 1 pint of coarse (NOT extra coarse or pellets) water softener salt of
• salt rocks for making ice cream
• Food coloring
• Glass container
• Decorative ribbon

1. Pour 1 pint of salt into quart jar and add all other ingredients except coloring. Put lid on the jar and shake till the oil and perfume are mixed in well. Add 4-5 drops food coloring and shake till color is well blended. Place in container and decorate with lace, ribbon, dried flowers, etc.

Ant Killer

• 3 Cups Water
• 1 Cup sugar
• 4 tsp. borax

1. Soak cotton balls in mixture. Place in small dish near ant hill. Keep borax and bait out of reach of children. If you see dead ants near bait it is too strong. Workers need to carry it back to the nest.

Anita's Tips On Using Powdered Vanilla By Anita Hales

• I use powdered vanilla all the time. I use it in homemade cocoa mix, cookies, cakes, lip balm and creams. I generally use about half what it says to use of liquid vanilla.

Whoopie Pies

• Dough from Janet
• 1 cup sugar
• 1/2 cup Crisco shortening
• 5 TBLS cocoa
• 1 tsp vanilla
• 1 egg
• Mix together
• 2 Cups flour
• 1 tsp soda
• 1 tsp. b powder
• 1/1 tsp salt
• 1 cup of milk, (I like to sour it with vinegar)
• Mix all ingredients.
• Drop by 1/2 tsp onto greased cookie sheet. 375 You have to also dip a spoon into water and smooth out the cookie dough before baking it. Makes for better cookies.
• Filling
• 1 cup of sugar,
• 1 cup Crisco shortening (again nothing else works) vanilla???? salt??? Mix into the cooled mixture of before and refrigerate until ready to use. When cookies are done, and cooled, fill two cookies up with filling. Refrigerate. MMM Good

Tuxedo Bars By Debbie Fields

• Preheat oven 325. grease a 9 x 13 baking pan.
• In a med bowl combine 1 1/2 c all purpose flour and 1 tsp. soda with a wire whisk, and set aside.
• In a small saucepan melt 1/2 c salted butter and 2 cups semisweet chips over low heat, stirring constantly until smooth.
• In a large bowl with an electric mixer at medium speed, beat chocolate mixture and 1 1/2 c sugar until smooth, about 5 minutes.
• Continuing to beat, add 1 TB vanilla, then 4 TB hot water, a TB at a time. Scrape down sides of bowl. Next, add 4 large eggs one at a time, mixing well after each addition.
• Gradually add the flour mixture, blending at low speed. Then add the remaining 1 cup of semisweet chips and 1 cup of white chocolate ships. Blend until equally distributed throughout batter.
• Spread batter into prepared baking pan. Bake 35-40 min. or until toothpick inserted in center comes out just slightly moist.
• Cool to room temp. Cover well and refrigerate until cold. Cut into bars and serve.

Turtles From Gayle Blackham

• 48 Caramels
• 2/3 tsp Soda
• 7 1/2 TB can milk
• 1 1/2 C Brown Sugar
• 1 1/2 C Flour
• 1 1/8 C Butter/Margarine melted
• 1 1/2 C Quick Oatmeal
• 1 6oz. Pkg Chocolate Chips
• 1 1/3 tsp Salt

1. Melt caramels with milk in double boiler. Set aside when melted.
2. In another dish combine flour, oatmeal, soda, salt, brown sugar and butter/margarine. Put half of the mixture in an ungreased 9 X 13 pan.
3. Bake at 350 degrees F. for 10 minutes. As soon as mixture is brought out of the oven sprinkle chocolate chips on top.
4. Pour melted caramel mixture on top of that and then sprinkle the remaining flour mixture on top of that.
5. Bake an additional 15 minutes at 350 degrees F.
6. Let cool and cut into squares.
7. This is very rich!

Turtle Brownies

• 1 pkg. German Chocolate cake mix
• 2/3 C. evaporated milk
• 1 C. Semi-sweet chocolate chips
• 1/2 C. walnuts
• 2 C. caramels

1. Combine dry cake mix with 1/3 C. evaporated milk.
2. Press half of mixture into a greased 9 x 13" pan.
3. Bake at 350 degrees for 5 minutes. Unwrap the caramels and melt with remaining 1/3 C. evaporated milk in the top of a double boiler over hot, not boiling, water.
4. Sprinkle chocolate chips and walnuts over partially-baked brownie base (you don't have to let this brownie base cool before adding chocolate chips).
5. Pour caramel mixture over top.
6. Pat reserved cake mixture into flat pieces with your hands.
7. Lay randomly on top of caramel.
8. Bake at 350 degrees for 20-25 minutes.
9. Let cool, cut and enjoy!

Tomato Soup Cake (Contributed By Janet Parsons)

• 1 Can of tomato soup
• 1/4 cup water
• 1/2 cup shortening
• 2 eggs
• 2 cup of flour
• 1 1/2 c sugar
• 4 tsp. Baking Powder
• 1 1/2 tsp allspice ( I very seldom use, cause I don't have it)
• 1 tsp cinnamon ( always use more though to make up for the lack of allspice)
• 1 tsp. Baking soda
• 1/2 tsp cloves

1. Mix all ingredients. pour in floured & greased pan. Bake at 350
2. Frosting
1. Soften 8 oz. pkg of Cream Cheese and 1/2 c butter or margarine
2. Beat together till fluffy. Slowly beat in 2 cups powdered sugar till smooth. Stir in 1 t. vanilla

Toffee

• 1 cup chopped almonds (or walnuts)
• 1 cup butter
• 1 cup granulated sugar
• 1/3 cup brown sugar
• 2 Tablespoons water
• 1/2 teaspoon baking soda
• 3 oz semi-sweet chocolate chips or bar (I grate up a LARGE Hershey bar, we like more chocolate)

1. Sprinkle half of the almonds on a buttered 9 X 13 inch pan. (I use a jelly roll pan).
2. Melt butter in a heavy pan; add sugars and water; mix well.
3. Bring to a boil, stirring constantly. Continue cooking to 300 degrees or hard crack stage.
4. Remove from heat; stir in baking soda. Work fast.
5. Pour carefully over almonds in the pan; let cool about 5 minutes. Sprinkle chocolate bits or grated chocolate over toffee; ( the heat of the candy will melt the chocolate), then spread. Sprinkle the rest of the almonds over the chocolate and press lightly.
6. Cool. Break into pieces.
7. Makes about 1 1/2 pounds.

Tin Foil Banana Boat

• Split a banana but do not remove the peel. Fill with chocolate drops or a cheese wedge. Place it on the coals as is, or wrapped in foil, and cook it for 10 min.

Tin Foil Baked Apple Treat

• Core an apple and fill it with sugar and cinnamon. Wrap it in aluminum foil and place it on the coal to cook for 30 min.

The Next Best Thing to Robert Redford

• Bottom Layer:
• 1 c flour
• 1/2 c margarine
• 1 c chopped pecans
• Middle Layer:
• 1 8oz package cream cheese
• 1 cup sugar
• 1/2 large tub Cool Whip
• Top Layer:
• 1 small instant vanilla pudding
• 1 small instant chocolate pudding
• 3 cups cold milk
• Other 1/2 tub of Cool Whip
• Nuts
• Bottom Layer:
• Mix until crumb-like, press into greased 9x13" pan and bake at 350 for 15-20 minutes until lightly golden. Cool.
• Middle Layer:
• Beat cream cheese with sugar 'til smooth, fold in Cool Whip, spread on cooled bottom layer.
• Top Layer:
• Mix puddings with milk, yes mix the puddings, makes a milk chocolate, unbelievably good. Spread on middle layer. Pour rest of Cool Whip over the top. Put nuts on.
• Refrigerate.

Sweet Icing For Cinnamon Rolls From Gayle Martin

• Mix 1 cup confectioners' sugar, 1 tablespoon milk and 1/2 teaspoon vanilla until smooth.

Strawberry Spring Thaw

• Make a Graham cracker crust for a springform pan press into bottom of pan reserve just a little for top of the dessert.
• Beat 3 egg whites until about 3 times their volume add slowly 1 cup of white sugar
• In a blender mix 1 generous pint of strawberries with 1 tbls lemon juice and 1 teas. vanilla
• Beat 1 cup of heavy cream unto stiff peaks
• Fold into the egg mixture the berry mixture, fold carefully, then fold in whipped cream, carefully, sprinkle remaining crumbs on top and freeze for about 3 hours remove from freezer and let thaw for about 10 min.; then serve.

Strawberry Dessert From Sue Chapman

• Take those strawberries, dig out the little green end with the tip of your grapefruit spoon (saves on your thumbnails, believe me!), and mash about half of them. Then, take those that are mashed up and put in some vanilla and brown sugar (the caramel taste is great!), mix that with about 8oz. thawed frozen topping (or whipped cream, if you like) and layer that like this in a nice, clear glass dish:
• First layer: pound cake, cut into about 1/2" cubes
• Second layer: strawberries, cut in half
• Third layer: strawberry-whipped topping mix
• REPEAT
• End with a layer of "plain" whipped topping
• Then take some more strawberries (the biggest ones, naturally!) and put them pointy-end-up on top of the trifle, a few more glops of whipped topping and some chocolate curls ~~ and you've got GOURMET!

Stefenee's Blue Ribbon Cinnamon Rolls

• Dough Ingredients:
• 2 pkgs dry yeast (at room temperature)
• 2 Tbsp. powdered milk
• 2/3 c. butter
• 2 tsp. salt
• 1 egg
• 2 c. 100 degree water
• 7-8 c. flour
• Cinnamon Filling:
• 1/4 c. sugar
• 2 tsp. ground cinnamon

1. Mix all the dough ingredients beginning with 7 cups of flour. Knead until lightly sticky. (Too much flour makes the dough hard). Add remaining flour as necessary.
2. Place in a greased bowl. Take out and turn dough again so that the greased side is up and cover with a dry towel. Let raise in a warm place until double. (I usually put the bowl in a 90-100 degree pre-heated over for 30-40 minutes. Be sure to turn the oven off before putting the dough in to rise.) Punch down and knead slightly. Divide the dough into halves.
3. Roll each half into a rectangle 9x15 on a LIGHTLY floured surface. Spread a thin coat of butter over the entire surface, leaving 1" butter-free on the 15" end. Sprinkle cinnamon filling over the entire surface, except the butter free end.
4. (The cinnamon filling should JUST cover the dough, NOT complete cover it. Too much and the rolls are too cinnamony.)
5. Roll up tightly begging at the 15" buttered side. Pinch butter-free edge of dough into the roll to seal well. Roll the dough "snake" like you would Play Dough to make even. Cut into 3/4 - 1" slices. Place 2" apart on a cookie sheet. Allow rolls to raise until double (about 15 minutes if placed in the pre-heated oven again).
6. Bake at 400 degrees for 9-11 minutes.

• Glaze:
• 2 c. powdered sugar
• 1 tsp. vanilla
• 3-4 tbsp. milk

1. Mix all ingredients until glaze is smooth. To thin, add more milk.
2. Drizzle over rolls while still warm.

• Special Note:
• I like to make these in a Swedish Tea Ring. Instead of cutting clear through the dough after it is rolled up, I just cut through about 90% an odd amount of times (usually 7). With the rolls still "hooked" together, I layer them in a circle. These need to bake slower at 375 degrees for 12-15 minutes. For Christmas I dye the glaze green with food coloring and add red hots. It looks like a beautiful Christmas wreath.

Spudnut Wannabe

• 2 pks. yeast
• 1 C lukewarm water
• 3 C oleo (margarine for you younger people)
• 1 C sugar
• 2 C mashed potatoes (I've used instant on occasion)
• 2 C lukewarm milk (I've used instant also)
• 4 eggs
• 10-12 C flour
• 1 tsp salt

1. Mix dry ingredients and 10 C of the flour together. Dissolve yeast in 1 C lukewarm water (adding 1 Tbs of the 1 C sugar speeds action) add with remaining ingredients. Continue to add the remaining flour up to the 12 cups total. Mix dough, sticky as possible - this is when your Bosch or Kitchen Aid mixer comes in handy. Grease large bowl, put in dough, cover, and let rise until double in bulk. Roll out on lightly floured board, cut with donut cutter dipped in flour, let cut donuts rise again on the board, and fry in deep fat that is really boiling. GLAZE: 1 box powdered sugar, milk as needed, 1 tsp. vanilla. Mix runny. Dip donuts, let drip on wooden spoon handle in bowl. Yummy. Makes 80-100.

Snicker Salad From Trina

• 1 bag of snicker mini bars (or enough regular size to equate to that amount)
• 6 decent sized apples
• 1 tub of cool whip (or real whip cream)

1. Cut mini snickers in quarters, put into bowl
2. Dice apples (peel only if you want)
3. Mix with Cool Whip

Royal Icing For Gingerbread Houses From Michele Brooks

• 3 egg whites (room temperature)
• 4 cups confectioners (powdered) sugar (approx.1 lb)
• 1/2 tsp. cream of tartar

1. Beat all ingredients at high speed for 7 to 10 minutes. Use immediately. Rebeating will not restore texture.
2. Yield: 2 1/2 cups
3. To give royal icing decorations a shiny snow-like effect, add 1 Tbsp. corn syrup to 1 cup royal icing.
4. Make sure that your utensils are completely grease free for proper icing consistency. Any trace of grease causes royal icing to break down.
5. Royal icing dries fast, so keep any icing you're not using covered with a damp cloth.
6. If you have a copper mixing bowl, you can leave out the cream of tartar.
7. The copper will react with the egg whites to make the frothy peaks.

Reese’s Recipe From Suzi In Wisconsin

• STIR:
• 1 C Peanut Butter
• 1/2 C powdered sugar
• 1/4 t. salt
• CUT muffin papers in 1/2
• MELT one package of MILK chocolate chips
• COAT the cut muffin liners with spoonful of melted choc.
• REFRIGERATE until hard
• REMOVE paper muffin liner
• MICROWAVE p/butter mixture to soften a bit
• SPOON p/butter mix into hardened choc. cup
• REFRIGERATE (to be quick I like to freeze for a few minutes instead)
• COVER tops with more chocolate
• REFRIGERATE or freeze once more

Reese's Peanut Butter And Hershey's Kisses Torte

• 1/2 c. butter or margarine, softened
• 2 c. sugar
• 1 c. Reese's peanut butter (creamy or crunchy)
• 1 tsp. vanilla
• 3 eggs
• 2 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 c. buttermilk or sour milk (to sour milk: use 1TBSP of white vinegar plus milk to equal 1 c.)
• 1 c. flaked coconut
• Hershey's Kisses Ganache (recipe follows)
• Fluffy Reese's Peanut Butter Frosting (recipe follows)
• extra kisses (optional, but under these circumstances, I HIGHLY recommend them!)
• Fluffy Reese's Peanut Butter Frosting:
• 1 c. milk
• 3 TBSP. all-purpose flour
• 1/2 c. Reese's creamy peanut butter
• 1/2 c. shortening
• 1 c. sugar
• 1 tsp. vanilla
• dash of salt

1. Heat oven to 350* F. Grease and flour three 9-inch round baking pans. In a large mixing bowl. beat butter, sugar, peanut butter, and vanilla until well blended. Add eggs, one at a time, beating well after each addition. Stir together flour, baking powder, and salt; add alternately with buttermilk to butter mixture, beating until smooth and well blended. Stir in coconut. Pour batter into prepared pans. Bake 30-35 minutes; remove from pans to wire racks. Cool completely. Prepare GANACHE. Spread cake layer with 1/2 c. of ganache; top with second layer. Repeat, ending with plain layer on top. Frost torte with peanut butter frosting. Garnish with KISSSES!!! Refrigerate the leftovers.
2. Hershey's Kisses Ganache:
1. In a small saucepan, heat 8 oz. (about 44) unwrapped Kisses and 1/3 c. whipping cream. Remove from heat. Add 1 and 1/2 teaspoons of softened butter or margarine and 1 tsp. vanilla; stir until smooth. Refrigerate until firm enough to spread, about 1 hour. (about 1 cup)
3. Fluffy Reese's Peanut Butter Frosting
1. In a small saucepan, gradually stir milk into flour. Cook over low heat, stirring constantly, until very thick. Transfer to small mixer bowl; press plastic wrap directly on surface. Cool to room temp., about 1/2 hour. Add peanut butter, shortening, sugar, vanilla and salt. Beat on high speed of electric mixer until mixture becomes fluffy and sugar is completely dissolved. (About 3 cups)

Raspberry Chocolate Cheesecake Brownies

• 6 ounces semisweet chocolate; chopped
• 3 ounces unsweetened chocolate; chopped
• 6 ounces cream cheese, softened
• 2 cups sugar
• 4 eggs
• 1 Tablespoon vanilla extract
• 1 cup butter; softened
• 1 cup flour
• 1/4 teaspoon salt
• 1/2 cup raspberry jam

1. Heatproof bowl set over hot (not boiling) water, melt semisweet with unsweetened chocolate. Remove from heat; stir until smooth. Let cool to lukewarm. In large bowl, beat cream cheese with 1/3 cup of the sugar until smooth. Beat in 1 of the eggs and 1 teaspoon of the vanilla until well combined. Set aside. In separate large bowl, beat butter with remaining sugar until smooth. Beat in remaining eggs, one at a time, beating well after each addition. Beat in remaining vanilla, then chocolate, mixing well. Mix in flour and salt just until combined.
2. Line a 13 x 9 inch cake pan with foil, leaving overhand for "handles". Reserve 1 cup of the chocolate batter. Spread remaining chocolate batter in pan. Spread with cream cheese mixture. Spoon reserved chocolate batter in dollops over top. Spoon jam in smaller dollops among chocolate dollops. With knife, zigzag through layers for marble effect.
3. Bake in 350F oven for 35 minutes or until tester inserted 2 inches from centre comes out slightly moist. Let cool on rack. Using foil handles, lift onto cutting board; cut into squares.
4. (Can be refrigerated in airtight container for up to 4 days; bring to room temperature).
5. Yield: 40 squares

Raspberry Almond Shortbread Thumprints

• Cookies:
• 2/3 cup sugar
• 1 cup butter. softened
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 cup raspberry jam
• Glaze:
• 1 cup powdered sugar
• 1 1/2 teaspoons almond extract
• 2-3 teaspoons water

1. Heat oven to 350 degrees. In a large mixer bowl combine sugar, butter and almond extract. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed.
2. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
3. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool 10 minutes.
4. Meanwhile, in small bowl stir together powdered sugar, almond extract, and enough water to make a thin glaze. Drizzle over cookies. Cool completely. makes 3 1/2 dozen.
   

Quick Buttermilk Sweet Dough For Cinnamon Rolls From Gayle Martin

• 2 packages active dry yeast
• 1/2 cup warm water (105 to 115 Deg.)
• 1 1/4 cups buttermilk
• 2 eggs
• 5 1/2 to 6 cups all purpose flour If using self rising flour, omit
• baking powder and salt
• 1/2 cup butter or margarine, softened
• 1/2 cup sugar
• 2 teaspoons baking powder
• 2 teaspoons salt

1. In large mixing bowl, dissolve yeast in warm water. Add buttermilk, eggs, 2 1/2 cups of the flour, the butter, sugar, baking powder and salt. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should remain soft and slightly sticky).
2. Turn dough onto well floured board; knead 5 minutes or about 200 turns. Shape dough immediately (no need to let rise) into desired rolls and coffee cakes. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if impression remains when touched).

Pistachio Pudding From Sue Chapman -- From Christmas Recipes From The Lion House

• 2 cups biscuit mix
• 2 Tablespoons brown sugar
• 1/4 cup margarine
• 1/2 cup chopped nuts
• 1-1/2 cups powdered sugar
• 2 (8-ounce) packages cream cheese, softened
• 1/2 pint whipping cream, whipped
• 1 quart milk
• 2 packages (3-1/2 ounces each) pistachio instant pudding
• Whipped cream and green cherries for garnish

1. Preheat oven to 375 degrees F. Combine biscuit mix and brown sugar, and cut in margarine till crumbly. Add chopped nuts. Press into a 9x113-inch baking pan. Bake 10 minutes. Cool. Cream powdered sugar and cream cheese till fluffy. Fold in whipped cream. Spread mixture over baked crust. Pour milk into bowl. Add pudding mix and beat till well blended. Pour over cream cheese layer. Refrigerate. Garnish with whipped cream and green cherry. Makes 12 to 15 servings.
2. OK, now HERE are my changes to the above:
3. Instead of the "biscuit mix" crust, I just use my favorite shortbread recipe, pressed thinly. OR, if I happen to have some refrigerator cookies in the refrigerator, just waiting to be cut into cookies, I cut them thin and press them into the bottom of the pan. OR, you can use the refrigerator cookies from the grocery store (Pillsbury makes them, I think) and press THEM into the bottom of the pan, then cook for the 10 minutes.
4. I ALWAYS double the filling recipe. This recipe above makes a filling layer only about 1 or 1-1/2 inches thick, and I add some vanilla or almond flavoring, to taste, depending on what the topping is going to be. When I'm lazy, or in a hurry, or don't have any whipping cream on hand, I substitute thawed frozen whipped topping for the whipped cream.
5. THEN, for the topping, I substitute the darkest fudgiest instant pudding mixes I can find. Or butterscotch. Or banana, and if I use banana for the topping, I put cut banana slices in the filling section. Or coconut, then put some shredded coconut in the filling, and sprinkle toasted coconut over the top.
6. I usually call it "Fake Cheesecake" and my friend down the street thinks it's a totally insufficient name for something so good! The missionaries love it, BTW!

Pina Colada Bread Pudding From Sue In Ca

• 1 lb Bread pieces
• 1 can Pina Colada drink mix (this is the drink BASE, no liquor)
• 6 oz Pineapple juice
• 1 can Milk, canned skim
• 1/2 c Cream of coconut
• 2 Bananas
• 3 Eggs
• 1/3 c Irish cream (This is a liquor, so let's substitute some other liquid, maybe more milk)
• 1 c Raisins
• 8 oz Pineapple in juice
• 1 t Lemon peel, grated

1. Slice bananas crosswise. In blender or food processor fitted with metal blade, combine half of drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour puree into 6-cup bowl. Puree remaining half of liquid ingredients and banana slices with eggs and liqueur.
2. Combine both purees. Combine raisins and crushed pineapple with juice; set aside.
3. Place about 2/3 of bread cubes in crockpot; sprinkle 1/2 tsp grated lemon peel and spread 1 c raisin mixture over bread in slow-cooker. Top with remaining bread cubes; then with remaining lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours.
4. Spoon pudding into dessert dishes and serve hot. Garnish with mint. If you prefer to serve this dessert cold, spoon into serving dish, cover and refrigerate; then eat later.

Persimmon Pudding

• 1 1/2 cups sifted flour
• 1 1/2 teaspoons soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup raisins
• 1/2 cup walnuts, chopped
• 2 eggs, well beaten
• 1 1/4 cups sugar
• 1 1/2 cups sieved persimmon pulp
• 1/4 cup melted butter
• 3/4 cup milk
• Vanilla Sauce:
• 1/2 cup butter
• 1 cup sugar
• 1/2 cup light cream or Half & Half
• 1 1/2 teaspoon vanilla
• Dash of nutmeg

1. Mix and sift the dry ingredients. Stir in raisins and nuts. Beat eggs until light; beat in sugar. Add persimmon pulp and melted butter. add flour mixture, then milk. Beat until smooth. Pour into a greased baking dish, set in shallow pan of hot water and bake at 325 degrees F for 1 1/2 hours. Serve warm or cold with Vanilla Sauce.
2. Heat butter, sugar and cream over low heat, 10-15 minutes. Stir until blended and thickened. Do not boil. Add vanilla and nutmeg. Serve hot on any pudding.

Pepperoni Pinwheels

• 1/2 cup finely grated Gruyere cheese
• 3/4 teaspoon dried sage
• 3/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 puff pastry sheet, thawed
• 2 tablespoons honey mustard
• 2 ounces packaged sliced pepperoni
• 1 egg, lightly beaten

1. Mix the Gruyere cheese, sage, oregano, and pepper together in a small bowl. Lay the puff pastry on a lightly floured surface with a short side closest to you. Cut in half crosswise. Arrange a long side closest to you. Divide the mustard and spread evenly over the sheets of puff pastry, leaving a 1-inch border at the top edge. Divide the pepperoni and arrange in a single layer over the mustard. Top with the Gruyere mixture. Brush the farthest edge of each half with the egg. Roll the puff pastry tightly from the closest edge toward the egg-coated edge. Lay, seam-side down, on a baking sheet and chill until firm, about 30 minutes. Preheat the oven to 400 degrees F. Cut the logs into 1/4-inch-thick slices and arrange, cut-side down, 1 inch apart on a foil- or parchment paper-lined baking sheet. Bake, one baking sheet at a time, in the middle of the oven until golden, about 14 minutes. Serve warm.

Peppermint Stick Dessert

• 2 cups vanilla wafer crumbs
• 1 (16 ounce) container frozen
• whipped topping, thawed
• 2 cups miniature marshmallows
• 2/3 cup chopped pecans
• 1 cup coarsely chopped peppermint
• candy canes

1. Butter one 9x13 inch dish.
2. Place 1 1/2 cups vanilla wafer crumbs in bottom of dish.
3. Mix together the whipped topping, marshmallows, pecans and peppermint candy.
4. Sprinkle remaining crumbs on top; garnish with any additional crushed

Peppermint Pats

• 3/4 c margarine, softened
• 1/4c sugar
• 1 egg
• 1 tsp vanilla
• 1 tsp. peppermint extract
• 2 cups flour
• 1/2 c crushed peppermint candy
• sugar

1. Beat butter at high speed with an electric mixer until creamy. Gradually add sugar, beating well. Add egg, beating well. Stir in extracts. Gradually add flour, beating until blended. Stir in crushed candy. Shape into 1-inch balls and roll in sugar; place on ungreased baking sheets. Bake at 325 for 10 to 12 minutes. Transfer immediately to wire racks to cool makes 4 dozen.

Peppermint Brownies By Venita Newman

• 1/3 cup quick cooking oats
• 1/4 cup plain nonfat yogurt
• 2 tablespoons water
• 1/2 cup unbleached flour or oat flour (I prefer the oat flour)
• 3/4 cup plus 2 tablespoons sugar
• 1/4 cup plus 2 tablespoons cocoa powder
• 3 egg whites
• 1 1/2 teaspoons vanilla extract
• Icing:
• 1/2 cup confectioners' sugar
• 2 drops peppermint extract
• 2 teaspoons skim milk

1. Combine the oats, yogurt, and water, and set aside for 5 minutes.
2. Combine the flour, sugar, and cocoa, and stir to mix well. Add the oat mixture, egg whites, and vanilla extract to the flour mixture, and stir to mix well.
3. Coat an 8 inch square pan with nonstick cooking spray or use a nonstick baking pan. Spread the batter evenly in the pan, and bake at 325 degrees for about 22 minutes, or just until the edges are firm and the center is almost set. Cool to room temperature.
4. To make the icing, combine the icing ingredients in a small bowl, and stir until smooth. If using a microwave oven, microwave the icing, uncovered at high power for 20 seconds. If using a conventional stove top, transfer the icing to a small saucepan and place over medium heat for 20 seconds, stirring constantly. Drizzle the icing over the brownies, and let the glaze set for at least 10 minutes before cutting into squares and serving.

Pecan-Caramel Popcorn From Bonnie Howell

• 16 cups popped corn (more economical to pop your own but tastes better if you pop about 3 bags of Orville Redenbacher)
• 5 cups pecan halves (you could use peanuts but pecans I think are better)
• 1 cup butter
• 2 cups sugar
• 1 cup light corn syrup
• 1 tsp. vanilla
• 1 tsp. baking soda

1. Spray a large baking pan with Pam. Mix popped corn and pecans in pan. In a saucepan, combine butter, sugar and corn syrup; bring to a boil and cook 5 minutes -- no more or the syrup will get too hard. Remove from heat; add vanilla and soda. Pour over popcorn & pecans; stir well. Bake in a preheated oven 250 for 1 hour, stirring every 15 minutes. I set my timer for 15 minutes and stir when it goes off. Makes 5 quarts.

Peach Crunch Dessert From Devi Deaver

• In the bottom of a greased 9X13" pan, layer 1 large can & 1 small can of drained peaches. (You can use the juice if you like, it will just be runnier)
• Sprinkle 1 package yellow or white cake mix over the peaches.
• Melt 3/4 margarine (or butter) & pour over the cake mix as evenly as possible.
• Top with 1/2-1 c. nuts if desired.
• Bake at 350 for 1 hour. Top with ice cream or whipping cream.

Peach Cobbler From Cyndi Neal

• 4 cups sliced fresh peaches or 2 16oz can of sliced peaches
• 1/2 cup sugar
• 1/3 cup water
• 1 Tbls cornstarch
• 1/4 tsp cinnamon
• Dash of nutmeg about 1/8 tsp
• Biscuit Topping
• 1 cup all-purpose flour
• 2 Tbls sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup shortening or butter
• 1 egg, slightly beaten
• 1/4 cup milk
• 1/2 tsp vanilla

1. Heat oven to 400 F. Combine all fruit ingredients in large saucepan. Cook and stir on medium heat until mixture comes to a boil and thickens. Stir and simmer 1 minute.
2. Pour into 8-inch square glass baking dish or 2-quart baking dish. Place in oven. For biscuit topping: combine flour, sugar, baking powder and salt. Cut in shortening of butter until coarse crumbs form.
3. Combine egg, milk and vanilla. Add all at once to flour mixture. Stir just until moistened. Remove baking dish from oven. Drop biscuit mixture in 8 mounds on top of hot fruit. Bake at 400 F for 20 minutes or until golden brown. Serve warm with cream or ice cream, if desired. 8 servings.

Peach Cobbler From Angie Riggsby

• Melt 1 stick butter in deep casserole dish mix in 1 cup sugar and 1 cup self rising flour- mix well. Then dump in 1 jar of peaches with all the juice. Bake this at 400 until crust rises and browns.

Peach (Or Other Fruit) Cobbler From Margot Hovley

• Mix together in sauce pan:
• 1 cup sugar
• 1 tbl corn starch
• Gradually add:
• 1 cup boiling water or syrup from canned fruit

1. Stir constantly and bring to a boil. Boil one minute. Add 3 cups fruit (canned peaches, fresh, even, anything works! This works with one bottle of home canned peaches as well)
2. Pour into a cake pan (9x13). Dot with butter if desired. Sprinkle with cinnamon. Drop shortcake dough by spoonfuls over the top of the fruit. Bake at 400 for 30 min.
3. Shortcake dough: Sift (well, I don't sift, but I stir hopefully): 1 cup sifted flour, 1 tbl sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt
4. Cut into flour until fine: 3 tablespoons shortening
5. Stir in 1/2 cup milk (or enough to make soft dough)
6. Yield 6 large servings. It can be doubled, tripled, whatever without fouling it up.

Pavlova

• 5 Egg whites
• 1/4 tsp Salt
• 1 tsp Vinegar
• 1 cup Sugar
• 1 tsp Vanilla
• 1/2 tsp Cream of Tartar
• 2 Tbsps Cornstarch

1. Beat egg whites, salt and vanilla until stiff, add sugar very gradually while still beating. Slow beater and add cornstarch vinegar and cream of tartar. Place on greased Wax paper on a greased cookie sheet and bake at 300 degrees F for 1 hour and then turn off the oven and leave Pav in there for 1 more hour with the door closed.

Oreo Brownies

• 1/2 cup butter
• 3 ounces baking chocolate
• 2 eggs
• 1 cup all-purpose flour
• 1/2 teaspoon double acting baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup Oreo cookies, crushed
• 2 cups brown sugar

1. Melt butter and chocolate in the top of a double broiler. Cool slightly.
2. Beat in remaining ingredients by hand.
3. Pour into a greased 8" x 12" pan. Bake at 350 degrees until set, approximately 30 minutes.
4. Yield: 12.

Oliebollen

• 4 cups flour
• 2 1/4 cups whole milk (I use water)
• 1 tsp salt
• 3 tbsp active dry yeast
• 2 tbsp warm water OR milk
• 1/2 cup raisins
• 1/2 cup currants
• 1/4 cup combined crystallized ginger
• lemon peel and orange peel
• 5 tart apples, peeled, cored and diced
• 8 cups sunflower cooking oil
• 2 cups icing sugar

1. Sift the flour and add the milk and the salt. Dissolve the yeast in about 2 tbsp. (30ml) warm water or milk and then let it stand for about 5 minutes. Add the yeast to the flour mixture and place the dough in a warm place, to rise for about 1 1/2 hours.
2. After it has risen, punch the dough down and add the grated lemon peel and the raisins, currants, peel and diced apples.
3. Heat the oil to about 375F (190C) and, using 2 tablespoons which you have dipped in the hot oil, pull a ball of dough from the batter and dip it in the oil until golden brown. Allow the oliebollen to rest on some paper towels for a few minutes, then place on and garnish liberally with icing sugar.

Nutty Cracker Delights

• 42 club crackers or Ritz crackers
• 1/2 cup margarine
• 1/2 cup sugar
• 1 tsp vanilla
• 1 cup slivered almonds of other chopped nuts

1. Place crackers on a foil lined baking pan. In a saucepan over medium heat, melt margarine and add sugar bringing to a boil while stirring constantly. Boil for two minutes, remove from heat and stir in vanilla. Pour over crackers and sprinkle with nuts. Bake at 350 for 10-12 minutes or until lightly browned. Immediately remove from pan, cutting apart if necessary.

Mrs. Brink's (Cathie's) English Toffee

• 3 1/2 cups English walnuts, chopped fine
• 3 1/2 cups grated chocolate
• 2 1/2 cups sugar (can use a bit less to taste)
• 4 teaspoons light corn syrup
• 1 cup water
• 1 pound butter

1. Have 2 buttered baking sheets ready. Sprinkle first with half of nuts, then with half of chocolate. Be prepared to work quickly with candy.
2. In heavy saucepan, combine sugar, corn syrup, water and butter. Cook until it is the color of brown sugar (or to soft ball stage), STIRRING CONSTANTLY, about 20-30 minutes.
3. Pour hot candy over chocolate/nut mixture QUICKLY. IMMEDIATELY sprinkle with remaining chocolate then nuts. Chill till very firm, then break into chunks. Freezes well. Use crumbs over ice cream.
4. Yield: 5 pounds

Mocha Brownies From Vicki Redding

• 3/4 c unsalted butter
• 4 oz unsweetened chocolate
• 2 c sugar
• 1 tbsp instant Postum powder dissolved in
• 2 tbsp hot water
• 2 eggs
• 1 c all-purpose flour
• 1 1/2 c chopped walnuts -- optional

1. Heat oven to 350. Coat a 13x9-inch baking pan with cooking spray.
2. Melt butter and chocolate in saucepan over medium heat. Remove from heat. Beat in sugar and dissolved Postum. Let stand 10 minutes, until just warm to the touch.
3. Beat in eggs until smooth. Stir in flour and 1 cup walnuts if using, just until combined. Scrape into prepared pan. Sprinkle with remaining walnuts.
4. Bake in 3500 oven for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Cut into thirds lengthwise and tenths crosswise.

Miracle Fruit Cobbler From Anna Steele

• 1 c. flour
• 1 c. sugar
• 3 tsp. baking powder
• 1 c. milk
• 1/2 c. margarine
• few drops butter flavoring
• 1 Qt. apples, peaches, berries (sweetened to taste)

1. Melt butter in 9 x 13 pan. Heat fruit to boiling. Make a batter of remaining ingredients. Pour this over melted butter. DO NOT STIR. Pour the hot fruit over batter. DO NOT STIR. Bake at 375 degrees for 25 minutes.

Miniature Chocolate Éclairs From Mary Gagne

• Filling:
• 1 package (about 3-1/2 oz chocolate pudding and pie filling
• 2 cups milk
• Pastry:
• 1/2 cup (1 stick) butter
• 1 cup water
• 1/8 teaspoon salt
• 1 cup all-purpose flour
• 4 medium eggs
• Frosting:
• 2 tablespoons butter
• 2 ounces (2 squares) semisweet chocolate
• 1 cup confectioners' sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

1. To prepare filling, cook pudding according to package directions. Chill for 1 hour.
2. To prepare pastry, in a heavy saucepan, heat butter, water, and salt over medium-high heat until mixture boils and butter melts.
3. Reduce heat to low. Vigorously stir in flour all at once until mixture forms a ball.
4. Transfer pastry to a bowl; cool for 5 minutes. Stir in eggs, 1 at a time, beating well after each addition.
5. Preheat oven to 400. Greased a baking sheet. Drop dough into 12 mounds, about 5 inches apart, on prepared baking sheet.
6. Spread each mound into a 4x1/2 inch rectangle, piling dough on top and slightly rounding sides.
7. Bake until golden, 35 minutes. Remove from oven; make a 1 inch long slit on side of each éclair. Reduce oven temperature to 375, bake for 10 minutes. Transfer to wire rack to cool.
8. To prepare frosting, heat butter and chocolate over low eat, stirring until melted. Remove from heat. Stir in sugar, milk, and vanilla until smooth.
9. Slice éclairs in half. Spoon about 1 tablespoon of filling onto each bottom half and replace tops. Spread tops with frosting.
10. I used this basic sort of a recipe one time and rather than make them rectangular, left them round, cream puff style. Put vanilla in rather than chocolate. Then pile them together in a pyramid shape (Christmas tree), drizzle frosting down over them and voila! An edible Christmas tree. Little candies make decorations. You might need to put some frosting between layers, though, to hold them in shape.

Milk Chocolate Truffles

• 8 oz. milk chocolate (real chocolate)
• 3 oz. heavy cream
• 2 Tbls. butter
• Ground Chocolate
• Coating Chocolate

1. Melt Chocolate carefully. Scald cream and butter. Combine chocolate and warm cream and stir until blended. Let truffles stand 8-10 hours until stiff enough to handle. Roll in balls and roll in ground chocolate (not Hershey's! won't work! - Ghiradelli's is best). Dip in chocolate (coating chocolate).
2. 4 oz ground nuts may be added while cream is soft
3. 2 tsp grated orange peel added while cream is soft.
4. Other flavors may be added while cream is soft.
5. Creamy peanut butter - add when mixture is completely cooled. Beat in mixer.
6. Note: To melt chocolate - in microwave for 1 minute, and then stir. 30 seconds more, then stir. Stirring will help melt chocolate. Do not overcook.
   
7. Or, melt chocolate in double boiler - DON'T LET STEAM GET TO CHOCOLATE!

Microwave Caramel Corn

• 3/4 to l cup unpopped popcorn
• l stick margarine (or l/4 lb)
• l cup packed brown sugar
• l tsp baking soda
• l/4 cup light Karo Syrup

1. Pop popcorn and place it in a brown paper grocery sack. Cook margarine, brown sugar and syrup on high in microwave for 2 l/2 minutes (this may need to be adjusted for those super-duper new microwaves). Stir. Cook for 2 l/2 minutes more. Remove from microwave and add baking soda and stir (it will foam up). Pour over popcorn in the brown paper bag and use a large spoon to stir it up. Roll up the sack and place the sack in the microwave on High for l minute. Stir again. Microwave on High for l to l l/2 minutes depending on your microwave. Lay out on saran wrap to cool. This is GREAT stuff.

Microwave Caramel Apples From Patti Salsbury

• 4 or 5 med. apples
• 1 14 oz bag caramels
• wooden sticks
• 2 tbs water

1. Wash and dry apples. Insert stick into stem part of apples, set aside. In 2 qt micro-proof bowl, place caramels and water and heat on HIGH 2 1/2 - 3 1/2 minutes, stirring after each minute until sauce is smooth (if sauce is too thin, let stand about 2 minutes before dipping apples). Dip apples into sauce, turning to coat. Scrape off excess sauce from bottom of apples. Place on greased wax paper. Let cool before eating.

Microwave Candied Popcorn

• vegetable cooking spray
• large oven cooking bag (14x20 inches-- like a turkey bag)
• 16 cups popped popcorn
• 2 cups sugar
• 1/2 cup light syrup
• 1 T orange extract (or choose you own flavor)
• 1 t baking soda.

1. Spray cooking bag with no-stick spray and place popcorn inside. Meanwhile, in a 2 quart microwave safe bowl, combine sugar and corn syrup and microwave on high 2 minutes or until mixture boils. Stir and microwave 2 minutes longer. Stir in extract and soda. Pour syrup over popcorn and shake until well coated. Microwave popcorn mixture 3 minutes taking it out to shake after each minute. Spread on greased foil to cool.

M&M Stew

• One bag of M & Ms, all colors (the more the merrier!)
• 1 cup miniature marshmallows
• 1/2 cup chopped walnuts or pecans
• 1/2 cup maraschino cherries, cut in half
• 1 lb. carton Cool Whip, at room temp.
• Mix together carefully, folding in the Cool Whip. Chill for at least 1/2 hour. Use individual serving bowls for best results. The size of the bowls will determine the servings.
• Topping: to be poured over the chilled mixture when ready to serve:
• Hot Fudge Sauce: thick and rich, guaranteed to satisfy All Chocolate Lovers' Cravings!

M&M Brownies From Robert Mayhew

• 1 box of any brownie mix that makes a 13x9 pan
• 1/2 pound of M&Ms (plain)
• A little bit more than one of those small cans of Hershey's syrup (the can not the bottle as it is thicker!)

1. Mix together the brownie mix according to box directions. Into the batter, pour the M&Ms and blend. Then add the Hershey's Syrup mixing as you go. Add enough syrup until the batter has a very glossy mirrory appearance. Pour finished batter into the pan and bake according to box directions. This is a very gooey brownie. If it doesn't cut well, chill and spoon it out into small bowls and rename it M&M Brownie Sludge. What turns the brownies into sludge is too much syrup, but I have never measured it out as the amount I put in varies with how cheap the mix is that I bought! It is good either way. In fact, I have a few friends that prefer the sludge! This is a recipe for true chocoholics!

M & M's Crispy Pops From Carol McKinney

• 6 cups crisp rice cereal
• 1 cup M & M's, plain or peanut
• 1/4 cup butter
• 1 package miniature marshmallows (10.5 oz./294 gr.)
• 14 disposable paper cups (15 oz./150 ml.)
• 14 wooden sticks (popsicle type)

1. Combine the rice cereal and M & M's in a large bowl.
2. Put marshmallows and butter into a microwavable bowl, and microwave on high for about 1 1/2 mins. until melted. Or cook mixture in a pan over low heat until melted. Beat until well blended.
3. Pour marshmallow mixture over the cereal mixture.
4. Mix quickly but gently until all cereal is coated.
5. Fill each cup with the total mixture, pressing down lightly.
6. Insert the sticks immediately.
7. Let cool completely before removing from cups and eating.

Lemon Squares From Shauna Park

• Preheat oven to 350
• Take
• 1 cup butter, melted
• 2 cups sifted flour
• 1/2 cup confectioner's sugar
• Mix well and pack into an ungreased pan (13X9). Bake for about 15 minutes.
• While baking, mix together
• 2 cups regular sugar
• 4 tablespoons flour
• 1 teaspoon baking powder
• 4 eggs
• 6 tablespoons lemon juice
• 1/4-1/2 teaspoons lemon zest (to taste)
• pinch of salt (optional)
• Mix together sugar, flour and baking powder. Add eggs one at a time, then lemon juice, zest and salt. Pour over hot crust and return to oven. Bake 25-30 minutes until light brown on top. Cool and cut into squares, sprinkling a bit more confectioner's sugar on top.

Lemon Puff Pudding From Robin Reeder

• 3 ( 4 ) Tab. soft butter or oleo
• 1 (1 1/3 ) cup granulated sugar
• 1/4 (1/3) cup flour, all purpose
• 3 (4) eggs, separated
• 2 tsp grated lemon peel
• 1/4 (1/3) cup lemon juice
• 11/2 (2) cups milk
• 1/4 tsp salt

1. Cream butter, the flour, and half the sugar, in mixing bowl.
2. Add egg yolks, beat well. Stir in Lemon rind, juice and milk.
3. Add salt to egg whites and beat until stiff; gradually beat in remaining sugar; fold into first mixture.
4. Pour into greased baking dish. (1 1/2 Qt for smaller amount, 2 Qt for larger amount.) Set baking dish into a shallow pan in oven which has 1 inch water in it.
5. Bake at 325 for 50-60 minutes till golden brown on top.
6. Cool (We set in cold water, we are always in a hurry to eat it!)
7. Serve with whipped cream.

Lemon Icebox Cake Recipe From Coralie Herbert

• Lemon cake mix-bake according to pkg directions. Put in 13x9x2 pan.
• 3 oz. pkg lime Jell-O dissolved in 3/4 cup boiling water, then add 1/2 cup cold water.
• With cake still in pan, poke holes using chop sticks or end of beater, make holes about 1 inch apart and 3/4 of the depth of the cake. Pour cooled Jell-O into holes until it is all used. Put in refrigerator until cold.
• Topping:
• 3 oz. pkg lemon pudding dissolved in 1/2 cup cold milk, when thickened beat in small carton of Cool Whip. Spread on cake.
• Note: I've topped with plain Cool Whip and actually prefer that taste, but if you will be keeping the cake for a few days don't spread the Cool Whip on but top as you serve pieces.

Lemon Ice Box Dessert From Mary Hardy

• 3/4 C sugar
• Grated rind and juice of 1 1/2 lemons
• 2 beaten eggs
• 1 C whipping cream (whipped)
• 20 vanilla wafers (crushed)

1. Cook and stir sugar, lemon juice and eggs until thick. Cool.
2. Fold in whipping cream. Put in pan with 1/2 vanilla wafers on bottom.
3. Put the other half on top. Refrigerate.