Lime and White Grape Iced Tea
Makes 2 to 4 servings

2 cups chilled green tea
2 cups chilled white grape juice
6 tablespoons freshly squeezed lime juice (from about 4 limes)
Sugar to taste (optional)
Ice cubes
Small lime wedges, lime slices o grapes. for garnish
 

From the kitchen of Becky McConaghy
 

Dump Salad

1-16 oz cool whip
1-16 oz cherry pie filling
1-20 oz crushed pineapple
1-can sweetened condensed milk

Mix ingredients well. Refrigerate until ready to serve. Can be frozen to serve at
another time.
 

   From Shondra's  Kitchen

Sweet Potato Casserole

4 cups cooked sweet potatoes
4 eggs
1/4 cup flour
1 cup coconut
2 teaspoons vanilla
2 cups sugar
1 cup milk
1 stick margarine or butter melted

Mix all ingredients well. Put in a casserole dish. Back at 350 degrees  for 30-35 minutes.

Topping

1 cup brown sugar
1 cup chopped nuts (walnuts or pecans)
1 cup flour
1/3 cup butter

Cut butter into flour, add sugar and nuts. spread mixture on top of the baked casserole then bag again until golden brown.

Submitted by Sharon Hite

Layered Salad

4 eggs
1 head lettuce, torn into small pieces
1 onion, chopped
1 (8 ounce) can water chestnuts
1 (16 ounce) package frozen green peas
2 cups mayonnaise
2 teaspoons white sugar
1 teaspoon seasoning salt
1/4 teaspoon garlic powder
1/2 pound bacon - cooked and crumbled
1 large tomato, chopped


DIRECTIONS:
Place eggs in a large saucepan and completely cover with water. Bring to a boil. Cover and remove from heat. Let stand for 12 minutes. Remove eggs and chill.

In a 9x13 inch dish, layer the lettuce, onion, water chestnuts and peas.

In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread over the top evenly over the top of the peas. Cover and refrigerate overnight.

Peel and chop hard cooked eggs.
 

   From Shondra's  Kitchen

American Potato Salad

5 pounds red potatoes
6 eggs
2 cups mayonnaise
1 onion, diced
2 green onions, thinly sliced
1 small green bell pepper, seeded and diced
3 stalks celery, thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper

DIRECTIONS:
Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.
 

   From Shondra's  Kitchen

Creamy Potato Soup

5 cups chopped potatoes
1 medium onion, chopped
2 tsps salt
3 cups half and half
3 tbls butter
1 cup shredded cheddar cheese
3 tbls parsley (optional)

Combine potatoes, onion and salt in a large pan and cover by half an inch of cold water. Cover and bring to a boil; reduce heat and simmer for 15 minutes or until potatoes and onions are tender.

Remove from heat and puree'. Return to heat and add half and half and butter. Heat over medium heat until hot but not boiling.

Stir in cheese until melted and garnish with parsley.

   From Shondra's  Kitchen

Corn Casserole

1-can whole-kernel corn
1-can creamed corn
1-box Jiffy cornbread mix
1-egg
1-cup sour cream
1-stick butter

Melt butter. Mix whole, corn, creamed corn, cornbread mix, egg and sour cream in a medium mixing bowl. Add melted butter and mix well. Pour into a 3-quart baking dish. Bake at 375 for 45-60 minutes or until brown.

   From Shondra's  Kitchen

Chicken Pot Pie

1 cup reduced fat Bisquick
1/2 cup skim milk
1/4 cup egg substitute
2 cups frozen mixed vegetables, thawed
2 cups cooked, chopped white chicken meat
2 cans Campbell's fat free (Healthy Request) cream of mushroom soup

Preheat oven to 400 degrees F. Spray an 8-inch square baking pan with Pam.

Mix together vegetables, chicken and soup. Pour into prepared pan.

In another bowl, mix Bisquick, milk and egg. Pour over the top of chicken mixture. Bake for about 30 minutes or until crust is golden.

   From Shondra's  Kitchen

Super Easy Fruit Salad

2 cups sliced strawberries
2 cups green grapes
3 kiwi fruit, peeled and sliced
3 bananas, peeled and sliced
21 oz. can peach pie filling (can substitute with any fruit pie filling)

In large bowl, combine strawberries, grapes, kiwi fruit, and bananas. Gently mix in peach pie filling. Chill for 1 hour before serving. 10 servings.

   From Shondra's  Kitchen

Ambrosia Fruit Salad

1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
1/2 cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)


DIRECTIONS:
1. In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45
minutes.

Adding a little juice from the maraschino cherries will color your fruit salad a festive red."

Makes 12 servings.

From Mary's kitchen

Broccoli Rice Casserole

1 cup uncooked rice (cooked according to directions)
8 ounces cheese (sharp cheddar (cubed or shredded)
2 – 10 ounce packages of chopped broccoli (cooked and drained)
1 can cream of chicken soup (Campbells condensed soup)
½ cup milk
8 oz mushrooms
salt and pepper to taste

Combine cooked hot rice, broccoli, and cheese. Allow cheese to melt. Add rest of ingredients. Put in a buttered casserole.

Cover top of casserole with crushed potato chips.

Bake at 350 degrees for 20 to 30 minutes.

Submitted by Mary Gardner

Sausage, Egg and Cheese Casserole

6 large eggs, lightly beaten
1 cup shredded cheddar cheese
2 cups milk
1 teaspoon dry mustard (optional)
6 slices bread, cubed
1 pound sausage, cooked and drained
1 teaspoon salt

Mix all ingredients together and pour into 9x13-inch baking dish. Refrigerate overnight. (optional, works just as well without refrigerating)

Bake at 350 degrees for 35 to 40 minutes
 

   From Shondra's  Kitchen

 Pasta Salad

1 (16 ounce) package tri-colored pasta assortment
2 large tomatoes, diced
1 large cucumber, peeled and diced
1 red onion, finely chopped
1 (16 ounce) bottle Italian-style salad dressing

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.

In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing. Refrigerate overnight, or for at least 1 hour.

   From Shondra's  Kitchen

Taco Salad

1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can chili beans
1 (16 ounce) bottle French dressing
1 head iceberg lettuce
1 (14.5 ounce) package tortilla chips
2 cups shredded Cheddar cheese
1 cup chopped tomatoes
4 tablespoons sour cream
1/2 cup prepared salsa


DIRECTIONS:
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.

Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream. 

   From Shondra's  Kitchen

Crock Pot Beef Stew

2 lb. stew meat, cut into 1-inch pieces
1/4 cup flour
2 onions, diced
1 can tomatoes
3 potatoes, cut into 1-inch pieces
1 1/2 cup beef broth
4 carrots, cut into 1-inch pieces
3 stalks celery, chopped
1 tsp garlic powder
1 tsp sugar
Salt and pepper to taste

Combine flour, garlic powder, sugar, salt and pepper. Sprinkle over meat until well blended. Place in crock pot. Add remaining ingredients and stir together. Cook on high for 4 to 5 hours or low for 8 to 10 hours.

   From Shondra's  Kitchen

Broccoli and Ramen Noodle Salad

1 (16 ounce) package broccoli coleslaw mix
1 (3 ounce) package chicken flavored ramen noodles
1/2 bunch green onions, chopped
1 cup sunflower seeds
1/2 cup white sugar (Splenda - baking works great)
1/4 cup vegetable oil
1/3 cup cider vinegar

DIRECTIONS:
In a large salad bowl, combine the slaw and green onions. 

Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat.

Refrigerate until chilled; top with sunflower seeds and broken noodles - mix before serving.

From the kitchen of Rhonda Feuer

Ham and Cheese Potato Bake

1 1/2 cups skim milk
1/4 cup Pillsbury Best All Purpose Flour
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups frozen potatoes O'Brien with onions/pepper -- from two 24 oz. pkgs thawed, patted dry with paper towels
1 1/2 cups chopped, 97% fat free, cooked ham -- (about 8 oz)
1 cup nonfat sour cream
1 1/2 cups (6 oz) shredded reduced-fat Colby cheese

Heat oven to 400º F. Spray 13x9-inch (3 quart) baking dish with non-stick cooking spray. In medium saucepan, combine milk, flour, salt and pepper; blend well. Cook and stir over medium-high heat until bubbly and thickened. In large bowl, combine potatoes, ham, sour cream, cooked sauce and 1 cup of the cheese; mix well. Spoon potato mixture into sprayed dish.

Sprinkle top with remaining 1/2 cup cheese. Bake at 400º F. for 15 to 20 minutes or until casserole is bubbly and cheese is melted. Let stand 5 minutes before serving.

   From Shondra's  Kitchen

Breakfast Casserole

6 eggs
2 c. Shredded cheddar Cheese
1 lb of sausage
1 can of Crescent Rolls
Salt and Pepper to taste
Take the can of crescent rolls and line you casserole dish. Brown the sausage and drain excess grease. Pour into casserole dish. Mix eggs and cheese together and pour over sausage. Bake at 350* for 35 minutes and serve while hot.

From the kitchen of Becky McConaghy

Impossibly Easy Lasagna Pie
 

1/3 cup ricotta cheese or small curd creamed cottage cheese
3 tablespoons grated Parmesan cheese
1 pound lean ground beef
1 cup shredded mozzarella cheese (4 ounces)
1/2 cup spaghetti sauce
1/2 teaspoon salt
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
Additional spaghetti sauce, heated, if desired


1. Heat oven to 400ºF. Grease 9-inch pie plate. Spread ricotta cheese in pie plate; sprinkle with Parmesan cheese. Cook ground beef until brown; drain. Stir
in 1/2 cup of the mozzarella cheese, 1/2 cup spaghetti sauce and the salt; spoon evenly over cheeses.
2. Stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until melted. Cool 5
minutes. Serve with additional spaghetti sauce.

Recipe can also be found on the Betty Crocker website

From Mary's Kitchen

Peanut Butter Fudge

4-cups of sugar
1-13 oz can Milnot
1/2-cup margarine
1-12 oz jar peanut butter (smooth or crunchy)
1-7 oz jar marshmallow creme
1-tsp vanilla

Put sugar, Milnot and margarine into a large, metal pan and mix well. Bring to a rapid boil and then cook over medium heat for 10-12 minutes, stirring often. Remove from heat and add peanut butter, marshmallow creme and vanilla. Pour into a 9 x 13-inch pan. Cut into pieces after cooled.

   From Shondra's  Kitchen

 Dump Cake

1 can cherry pie filling
1 can crushed pineapple
1 yellow cake mix
2 sticks margarine (butter)

spread cherry pie filling into the bottom of an ungreased 9 x 13 pan, pour crushed pineapple over filling, sprinkle dry cake mix on top, melt butter and pour evenly over top. Bake at 350 degrees for approximately 35-40 minutes or until top browns.

Submitted by Shondra Gardner

Pumpkin Squares

1 package yellow cake mix
4 eggs
3/4 cup melted butter
1 large can of pumpkin
2 cups sugar
3 -teaspoons  cinnamon

Reserve 1-cup of cake mix for the topping. 
Add 1 egg and 1/2 cup butter to remaining cake mix and put in a 9 x 13 pan. 

Mix pumpkin, 3 eggs, 1 1/2 cup sugar and 2 tsps of cinnamon.  Pour over mix in pan.

Topping:  Pour 1/4-cup of butter over pumpkin mixture.  Mix the remaining cup of cake mix, 1/2 cup of sugar and 1 tsp of cinnamon.  sprinkle over butter.

Bake at 350 degrees for 1-hour

Submitted by Shondra Gardner

Popcorn Balls

1 lb marshmallows
1 stick butter or margarine
6 quarts of popped popcorn

Melt butter and marshmallows in heavy saucepan and pour over popcorn.

Butter hands and form into balls. Cool completely and store in individual sandwich bags for quick and easy treats.

Submitted by  Mary Gardner

Chocolate Éclair Dessert

2 small boxes of Instant French Vanilla Pudding
1 large tub Cool Whip
3 cups milk
1 box graham crackers
1 can of Chocolate Frosting

Prepare the pudding with the 3-cups of milk and fold in the Cool Whip. Line the bottom of a 9 x 13 pan with graham crackers.

Alternate layers of graham crackers with the pudding mixture. The top layer should end with graham crackers. Ice the top layer of graham crackers with the chocolate frosting. Can be served immediately however works best when refrigerated.

   From Shondra's  Kitchen

Chocolate Almond Toffee Crunch
 

1 sleeve graham crackers (or saltines)
1 cup (2 sticks) butter
1/2 cup Sucanat
3 ounces sliced almonds
12 ounces of semi sweet chocolate chips (or for an even more decadent taste mix 6 oz. of semi sweet chips with 6 oz. of espresso roast chips or dark chocolate chips)

Preheat oven to 375 degrees.

Line a cookie sheet with foil, making sure it goes up the sides. Place a single layer of crackers on the sheet, covering it completely.

In a medium saucepan, melt butter and Sucanat, whisking the whole time, just until it starts to get frothy and the slightest golden brown. Do not caramelize and do not let the Sucanat dissolve completely. 

Pour mixture over the crackers, using a spatula to cover as evenly as you can. Bake immediately for 7 minutes, or until caramel colored.

Remove from oven and sprinkle with the almonds and then the chocolate chips, and bake for 2 to 3 minutes more, until the chips are soft. Swirl the chips with a butter knife to spread the chocolate over the surface.

Cool, then refrigerate until chocolate has hardened. Cut into bars or break into pieces. Store in the refrigerator.

Submitted by Celesta Hofmann
(Original recipe is by Susan Romito
and can be found in Marilu Henner's
Holiday and Special Occasions Cookbook.)

Pumpkin Bread

3 1/2 cups all purpose flour
2 tsps baking soda
1 1/2 tsps salt
2 tsps cinnamon
2 tsps nutmeg
3 cups sugar
4 eggs, beaten
16 oz canned pumpkin
2/3 cup water
1 cup vegetable oil


Preheat oven to 350 degrees. Combine flour, salt, soda, cinnamon, nutmeg and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until well blended. Pour into two 9 x 5 pans. Bake 1-hour. This tastes best if you wrap, refrigerate and wait a day to eat. It keeps well in the refrigerator and can be frozen.

   From Shondra's  Kitchen

Angel Food Cake Dip

1-carton of Cool Whip
2-3 Heath Bars
1/2-cup Nestle Quick chocolate

Crush Heath bars into slivers. Combine Cool Whip, Heath bars and Nestle Quick chocolate, mixing well. Serve as dip for angel food cake.

   From Shondra's  Kitchen

Key Lime Pie

3/4 cup graham cracker crumbs
5 tablespoons butter, melted
1/3 cup sugar
3 egg yolks
1-1/2 teaspoons grated lime zest
1 can (14 ounces) sweetened condensed milk
2/3 cup Key lime juice (see Tips)
1. Preheat the oven to 350°F. Coat a 9-inch pie plate with nonstick baking spray.

2. In a large bowl, combine the graham cracker crumbs, butter, and sugar; mix well. Press the graham
cracker mixture over the bottom and up the sides of the pie plate to form a crust; set aside.

3. In a medium bowl, with an electric beater on medium speed, beat the egg yolks and lime zest for 5
minutes, until fluffy. Gradually add the sweetened condensed milk and continue beating for 3 to 4 minutes.
Reduce the speed to low and gradually beat in the lime juice just until combined. Pour the filling into the pie
crust and bake for 10 minutes, or until firm in the center.

4. Remove from the oven and let cool on a wire rack then cover and chill for at least 2 hours before serving.

Makes 6-8 servings

From Mary's kitchen

Turtle Cake

1 pkg German chocolate cake mix
1-14 oz pkg caramels
1/2 can evaporated milk
1-12 oz pkg chocolate chips
1-cup chopped pecans

Prepare German chocolate cake mix according to directions. Pour 1/2 of cake batter into a 9 x 13-inch pan. Bake at 350 degrees for 15 minutes. Melt caramels with evaporated milk and pour over top of baked cake. Sprinkle chocolate chips and pecans on top of caramel mixture. Pour remaining batter over top of filling mixture. Bake for another 25 minutes.

   From Shondra's  Kitchen

Sparkling Butter Toffee Cookies

1 cup sugar
3/4 cup butter, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2  teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup English or almond toffee bits
sugar

Heat oven to 350 degrees . Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and baking soda; reduce speed to low. Beat until well mixed. stir in toffee bits by hand.

Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart onto ungreased cookie sheet. Flatten each with bottom of glass to 1 1/2-inch circles. (If glass sticks, dip glass in sugar)

Bake for 9 to 11 minutes or until edges are just lightly browned. (DO NOT OVER BAKE) sprinkle with sugar while warm. Cool completely.

Submitted by Shondra Gardner

Bourbon Brownies

Prep time 30 minute Bake time 20 minutes
1/3 cup butter
1/2 cup granulated sugar
2 Tablespoon water
1 cup semisweet chocolate pieces
2 eggs
1 teaspoon vanilla
3/4 cup flour
1/4 teaspoon  baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
2 or 3 T bourbon

Topping
3 Tablespoon butter, softened
1 and1/2 cups sifted powdered sugar
2 or 3 teaspoons milk
1/4 teaspoons vanilla
1 ounce semisweet chocolate, melted

Grease 8x8x2 baking pan and set aside. In medium saucepan combine 1/3 cup butter, granulated sugar and water. Cook and stir over medium heat until just boiling.. Remove and add 1 cup chocolate pieces; stir until chocolate is melted. Fold in eggs and vanilla and beat lightly with a spoon until just combined. stir in flour, baking soda, salt. Fold in pecans and spread batter into the prepared pan.

Bake at 350 degrees approximately 20 minutes or until edges are set and begin to pull away from pan.

Using a fork, prick the warm brownies several times. Drizzle bourbon evenly over the baked brownies; cool in the pan on a wire rack.

In small mixing bowl beat 3 T butter with an electric mixer on medium to high for 30 seconds. Gradually add in sifted powdered sugar, all while beating well. slowly beat in 2 tsp milk and the vanilla. If needed add small amount of milk to reach spreading consistency. spread over the baked brownies; lastly drizzle the one ounce of melted chocolate over the topping.

When cooled, cut in small squares and serve. Prepare to get smiles and raves.

Submitted by Roz Denny Fox

 Pumpkin Pie

2 eggs, beaten
1 can (16 oz.) Pumpkin
1 cup firmly packed brown sugar
1 Tablespoon Pumpkin Pie spice
1 Tablespoon Flour
½  teaspoon salt
1 2/3 cups (13 oz. can) evaporated milk
1 9-inch pastry shell, unbaked

Combine eggs and pumpkin.   Blend in sugar, pumpkin pie spice, flour, and salt and mix well.  Add milk and mix well.   Pour into pastry shell.

Preheat oven to 425 degrees. Bake at 425 degrees  for 15 minutes.  Reduce heat to 350 degrees and continue baking 35 to 40 minutes or until knife inserted near center comes out clean.

Cool before cutting.  store in refrigerator.

Submitted by Mary Gardner

Buttery Cinnamon Skillet Apples
~ Quick and Easy! ~

1/3-cup butter or margarine
3/4-cup sugar
2-tblsp cornstarch
1-1/2 cup water
1-tsp cinnamon
4 cooking apples

Peel and slice apples into bite-size pieces. In a 10-inch skillet, melt butter over medium heat. Stir in sugar and cornstarch, mixing well. Add the remaining ingredients of water, cinnamon and apples. Cover and cook over medium heat, spooning sauce over apples occasionally. Cook until apples are tender and sauce is thickened (approximately 12-15 minutes).

   From Shondra's  Kitchen

 Muddy Buddies
Also known as Puppy Chow

1 teaspoon vanilla
1 1/2 cups powdered sugar
1/2 cup Skippy® peanut butter
1 package (6 ounces) semisweet chocolate chips (1 cup)
1/4 cup margarine or butter*
9 cups Chex® cereal (any variety)

Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and margarine in 1-quart microwavable bowl, uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food-storage bag; add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. 9 cups snack.
*Do not use spread or tub products.

Range Top Directions: Measure cereal into large bowl; set aside. Heat chocolate chips, peanut butter and margarine in 1-quart saucepan over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla. Continue as directed above.

From  Mary's Kitchen

 Kumquat Nut Bread

2/3 cup milk
2 eggs beaten
2 tablespoon oil
3/4 cup sugar
2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup pureed kumquats
3/4 cup chopped pecans

Combine milk, eggs, and oil. In separate bowl, mix dry ingredients. Add to liquid mixture and stir until well mixed. Fold in kumquats and pecans. Pour into greased and floured pan. Bake 45 minutes at 350 degrees. Cut into small squares when cool.

From the kitchen of Becky McConaghy

Zucchini Bread

3-eggs
1-cup oil
2-cups sugar
2-cups grated zucchini
2-tsp vanilla extract
3-cups flour
1-tsp baking soda
1/2 tsp- baking powder
1-tsp salt
1-tsp cinnamon

Beat eggs. Add oil, sugar, zucchini, vanilla and mix well. Sift flour, baking soda, baking powder, salt and cinnamon. Add to zucchini mixture and beat well. Pour into 2 greased loaf pans. Bake at 325 for approximately 1-hour.

   From Shondra's  Kitchen