Hot Fudge Cake-Dutch Oven

1/2 Cup Cocoa
1 Cup Brown Sugar
2 Cups Warm Water
1 16 oz Bag Mini Marshmallows
1 Devils Food Cake Mix
8 oz Cool Whip
12" Dutch Oven

Combine cocoa, brown sugar and water in dutch oven.  Sprinkle marshmallows over mixture.  Make cake as directed and pour over marshmallows.  Bake with 7 coals on bottom and 16 coals on top.  Bake 30 minutes.  Double for 14" dutch oven

I usually line my dutch oven with foil so I would mix the cocoa, brown sugar and water in a bowl and then pour into the dutch oven.

Skor Bar Cake

1 Chocolate Cake Mix-bake as directed-cool and poke holes in cake with fork or the end of a wooden spoon

1/2 Can Sweetened Condensed Milk
1/2 Jar Caramel Topping

Mix together and pour over cake

8 oz Cool Whip
3 Skor Bars-broken up (I freeze them and then they break better)

Mix Skor Bars in Cool Whip and spread over cake.

You can use additional Skor Bars to break and sprinkle on the top

I think this is Andre's favorite.  He could eat the whole cake!

Fudge in a Bag

1 Pound Powdered Sugar
1/4 Cup Cocoa
1 Cup Butter-soft
1 Teaspoon Vanilla
3 oz Cream Cheese-soft

Place all in a large Ziploc baggie.  Knead until mixed well.

Mint Truffle

1 1/2 Pound Melted Chocolate-2 1/4 Cup Melted
1 Cup Whipping Cream, Scalded
5 Drops Peppermint Oil

Line 8" square pan with glad wrap.  Place  chocolate in a bowl.  Add oil to cream, cool to 120.  With a hand mixer beat chocolate add cream all at once.  Mix till smooth and shinny.  Pour into pan.  Chill 6 hours

Roll into balls or cut into squares and then dip in chocolate

These are Mark's favorite

Fondant (For Chocolates)

3 Cups Sugar
1 Cup Whipping Cream
1/4 Cube Butter (2 Tablespoons)
1/4 Cup Milk

Put all in a heavy pan.  Bring to a boil.  Add 2 Tablespoons Light Corn Syrup.  Cook to a soft ball stage (234).  Pour on marble slab.  Cool to touch and beat till creamy.

Add food color and flavors.

Panoch-2 Cups Brown Sugar, 1 Cup White Sugar, 1 1/4 Cup Whipping Cream

Chocolate-2 Tablespoons cocoa

Caramel Popcorn

1/4 Cup Butter
1 Cup Brown Sugar
1/2 Cup Light Corn Syrup
2/3 Cup Sweetened Condensed Milk (1/2 of a 15 oz can)
1/2 Teaspoon Vanilla
2 batches of popped corn, I use  my air popper

Combine butter, brown sugar, and corn syrup.  Bring to a boil on medium heat.  Stir in milk.  Simmer to a soft ball (234). Remove from heat and add vanilla.  Pour over popped corn.  Stir to mix well.

This is a soft, chewy caramel.

Caramel

1 Cup Sugar
1 Cup Brown Sugar
1 Cup Butter
1 Cup Light Corn Syrup
1 Can Sweetened Condensed Milk

Stir all together.  Stir until boiling.  Cook to firm ball (242).  Pour in buttered dish.

Beef Stew

This is pretty simple.

1 Pkg Stew Mix McCormick

2 lbs stew meat
1 Onion-chopped
4 celery stalks-chopped
Carrots-I like to use the whole baby ones. 1lb package
4 Potatoes-peeled and cubed

I put the meat and the stew mix along with water to cover the meat in the crock pot overnight.  I like the meat really tender.  

I put the vegetables in and over with water and let cook 6-8 hours.  I like it thickened so I mix 1/4 cup cornstarch with cold water and add to stew and cook on high for 10 minutes or so.

There ya go!

The Stew mix has its own directions I only use the ingredients listed and I use the crock pot instead.

Chicken Enchiladas

1/2 Pint Sour Cream
1 1/2 Cups Chicken, Cooked, Cubed or Shredded
Green Onions
2 Cans Cream of Chicken Soup
2 T Hot Sauce
1 Can Green Chilies
1 lb Grated Cheese
Flour Tortillas

Mix everything together except cheese and tortillas. Spread some of the mixture on bottom of pan.  Put mixture on tortilla, sprinkle with cheese, roll up.  Place in pan.  Spread sauce on top of tortillas and sprinkle cheese on top.  Bake at 325 for 30 minutes

Variation

1 lb Chicken Breasts, Boil for 15 minutes or until no longer pink.  Drain and shred.  I use my mixer with the paddle attachment to shred the chicken.
4 Green Onions, Chopped
2 Tablespoons Fresh Cilantro, Chopped
1 Jalapeno, Seeded and Minced
3 Cans, 10 oz each, Green Enchilada Sauce
8 Corn Tortillas
1 Cup Cheddar Cheese, Shredded
2 Cups Lettuce, Shredded
1/2 Cup Salsa
1/2 Cup Sour Cream
1Tomato, Diced
1 Can 2 oz Olives, Sliced

Preheat oven to 350.  Lightly coat a 9x13 pan with cooking spray.

Lightly coat a large skillet with cooking spray and place over medium heat.  Add green onion, cilantro, jalapeno, saute for 2 minutes.  Add chicken and 1 can enchilada sauce.

Pour remaining 2 cans enchilada sauce in a microwavable bowl.  Microwave till warm, about 2 minutes.  Dip each tortilla in the heated sauce and fill with chicken mixture. Roll up and place seam side down in pan. 

Pour remaining sauce over tortillas and sprinkle with cheese.  Bake until cheese is melted. 

Serve with lettuce, salsa, sour cream, tomatoes and olives.

Chicken Salad

3 Cups Cooked, Shredded Chicken (I either bake or boil the chicken and to shred it I place it in my Kitchen aid Mixer with the paddle attachment.  So easy!)

1 Cup Carrots, Shredded
1 Cup Celery, Diced
1/4 Cup Green Onions, Chopped
1 Cup Mayonnaise
Salt and Pepper

Mix all together.

Serve on crescent rolls.  Potato sticks are good to add.

I have to make two dishes since some of my family don't like the celery and onions.  It is good plain too I guess!

Broccoli Cheese Soup

1 Small Stalk Broccoli
1/2 Onion
1 Carrot
2 Cans Cream of Chicken Soup
1 Pint Sour Cream
1 Small Jar Cheese Whiz

Cook broccoli, onion, and carrot covered for 1 hour.  Drain, use a pastry blender to mash.  Add soup and cheese and heat thoroughly.  Add sour cream.

I put the mashed vegetables, soup and Cheese Whiz in a crock pot.  Cook for 4 hours then add the sour cream.

Beef Sandwiches

5 Pound Rump Roast
2 Packages Good Seasons Italian Dressing Mix
2 Packages Schilling Au Jus Mix
2 Cans Beef Broth

Put all in to crock pot and cook on low 20 hours.  Serve on rolls.

Sticky Buns

2 Cans Refrigerator Biscuits
1 Cup Sugar
1 Teaspoon Cinnamon
1/2 Cup Melted Butter

Preheat oven to 400.  Melt butter.  Spray 9x13 pan with Pam.  Mix sugar and cinnamon together.  Open biscuits and cut each in half.  Dip each piece in the butter then in the sugar and cinnamon mixture.  Place on pan.  Bake for 7-10 minutes or until golden brown.

Hot Spice Punch

5 Quarts  Water
3 Cups Sugar
1 Stick Cinnamon
6 Cloves

Boil for 5 minutes

Add
1 6 oz  Can Frozen Orange Juice
1 6 oz Can Frozen Lemonade
1 46 oz Can Pineapple Juice.

Let stand for 10 minutes before serving.  Remove Cinnamon stick and cloves before serving.

Chex Muddy Buddies

9 Cups Rice Chex Cereal
1 Cup Chocolate Chips
1/2 Cup Peanut Butter
1/4 Cup Butter
1 Teaspoon Vanilla
1 1/2 Cups Powdered Sugar

Pour Chex in a large bowl.  Melt all ingredients except powdered sugar.  Pour over cereal.  Put all in a large Ziploc baggies with the powdered sugar..  Shake until all coated. Spread on wax paper to cool.

Chex Mix

1/2 Box Corn Chex
1/2 Box Golden Grahams
1 Cup Karo
1 Cup Sugar
1 Cube Butter
sliced almonds
1 Cup Coconut

Boil Karo, butter, sugar. Pour over dry ingredients.

Cheese Ball

2 8 oz Cream Cheese-softened
3 Green Onions, Chopped
1 1/2 Teaspoons Bon Appetite seasoning
1/2 Teaspoon Dried Chives
Chopped Walnuts

Mix all together but nuts. Roll into a ball, (place in wax paper or glad wrap to shape the ball).  Roll in the chopped nuts.

Waikiki Meatballs

1 Package Frozen Meatballs
2 Tablespoons Cornstarch
1 Cup Brown Sugar
1 13 oz Pineapple Tidbits-drained and save juice
1 1/3 Cup White Vinegar
1 Tablespoon Soy Sauce
1/3 Cup Chopped Green Pepper

Mix Cornstarch and sugar.  Stir in pineapple juice, vinegar and soy sauce.  Mix till smooth.  Pour in skillet.  Cook over medium heat, stirring constantly until thick and boiling.  Put meatballs in crock pot.  Pour sauce over meatballs cook on low for 2-3 hours.  Serve over rice.

Buttermilk Caramel Syrup

3/4 Cup Buttermilk
1 1/2 Cup Sugar
1 Stick Real Butter
2 Tablespoons Light Corn Syrup
1 Teaspoon Baking Soda
1 Teaspoon Vanilla

Combine buttermilk, sugar, butter, corn syrup and baking soda in a LARGE pot.  Like one you'd make soup in.  Yes, you'll have way more pot than ingredients but this will boil all over your stove if you put it in a smaller saucepan.

Bring ingredients to a boil and reduce heat to low (as long as it is still bubbling you're okay).  Cook, stirring very frequently for 8-9 minutes. 

When it done, it should take on a golden-brown color. Remove from heat and add vanilla.

There will be foam on top.  It tastes just as good,but it's not super pretty.  You can skim it off or just give it a good stir.

This is great on almost anything, ice cream, pancakes, waffles, french toast, bananas. Like I said almost anything.

http://www.ourbestbites.com/2009/06/buttermilk-caramel-syrup/

Baked French Toast

1 Loaf French Bread cut into slices

Caramel

2 Tablespoons Light Corn Syrup
1/2 Cup Butter
1 Cup Brown Sugar

Heat till disolved. Pour into a 9x13 pan.  Put sliced bread on the caramel.

Egg Mixture

5 Eggs
1 1/2 Cups Milk
1 Teaspoon Vanilla
1/4 Teaspoon salt

Beat the eggs. Add the milk, vanilla and salt.  Pour over the bread.  Cover and put in fridge overnight.

Bake 350 45 minutes

Top with fruit, whipping cream, syrup.  The choices are endless!

Butter Cream Frosting

1 Cup Butter (salted, or unsalted)-softened
4 Cups Powdered Sugar
1 Teaspoon Vanilla Extract (a good quality)
2-3 Tablespoons Heavy Cream, Half and Half or Milk

*Optional-If you want a cream cheese frosting it cuts down on the sweetness just a bit.  For a very light cream cheese flavor add 4 oz cream cheese leaving the other ingredients listed above the same.  For a more traditional cream cheese flavor, reduce the butter to 1/2 cup, and add 8 oz cream cheese and reduce the cream or milk to 1 tablespoon.

If you want chocolate buttercream, add 1/2 cup (good quality) unsweetened cocoa powder.

Directions

• In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute)  (If you are adding cream cheese, add it now, then beast until smooth)
• One cup and a time, add 2 cups of powdered sugar beating after each cup.
• Add vanilla, or other flavors and beat to combine.
• Add 1 tablespoon of cream, continue beating.
• Add the remaining 2 cups of powdered sugar, one at a time.
• Add an additional 1-2 tablespoons cream until desired consistency is reached. If you want to pipe the frosting on cupcakes, the frosting should be nice and thick.  Continue to beat another minute or so.  The frosting should now be smooth and fluffy.

If your frosting is not smooth, it is likely because the butter was not fully smooth before adding the other ingredients.

Sugar Cookie Frosting

Best frosting, trust me.

1/4 Cup Butter-softened
4 Cups Powdered Sugar
2-4 Tablespoons Milk
1 Teaspoon Almond Flavoring

Mix all together adding 1 tablespoon at a time of the milk.

Mom's Sugar Cookies

1/2 Cup Butter-softened
1 Cup Sugar
1 Egg
1 1/2 Teaspoons Vanilla
3 1/4 Cup Flour
1/2 Teaspoon Salt
1/2 Cup Cream-Half and Half

Cream butter, eggs, and sugar. Add vanilla.  Add dry ingredients and cream alternating cream and flour mixture.  Roll 1/4" thick and cut out.  Bake at 375 for 8-10 minutes.

These are soft and yummy.

Best frosting

1/4 Cup Butter-softened
4 Cups Powdered Sugar
2-4 Tablespoons Milk
1 Teaspoon Almond Flavoring

Mix all together adding 1 tablespoon at a time of the milk. 

Lemonade

5 Quarts Water
2 Tablespoons Citric Acid (Get at Pharmacy)
1 Tablespoon Lemon Extract
3 Cups Sugar
1 Bag Ice

I use a 3 gallon container.  I mix the water, sugar, citric acid and extract in a separate container. I put the ice in the container filling it full and pour in the sugar water. 

German Pancakes

6 Eggs
1/2 teaspoon salt
1 Cup Milk
1 Cup Flour
5 Tablespoons Butter-sliced

Put butter in 9x13 pan and melt in oven. Beat eggs in blender till lemon color.  Add milk, flour and salt.  Mix well.  Pout in pan with melted butter.  Bake at 425 for 20 minutes.They will get big bubbles and then you know they are done!

Stuffed Mushrooms

24 large mushrooms, remove the stems, save and chop stems
1 lb bacon-cooked and crumbled
1/2 onion-chopped
16 oz cream cheese
 Mix all together and put in mushrooms.  Bake 20 min at 350

Best Ever Honey Butter

1 7 oz Marshmallow Creme
2 Cubes Butter
2 Tablespoons powdered sugar
1 cup honey

Mix all together.

Yummy!!!!

Chicken and Stuffing Casserole

4 Chicken Breasts-cooked and shredded or cubed
2 10z Pkgs frozen broccoli-cooked and drained (I have used fresh)
1/4 cup Butter
1/4 cup flour
2 cups milk
1 cup grated cheese
1 chicken Stove top stuffing- cook as directed

Place chicken and broccoli in a 9x13 pan.

Cheese sauce
Melt butter in microwave.  Add flour, mix well.  Add milk and cook, stirring frequently, until thick.  Add cheese.

Pour cheese sauce over chicken and broccoli and top with stuffing.

Bake 30 min at 350

Snicker Doodles (Cami Alba's)

1 1/2 Cup White Sugar
1/2 Cup Butter
1/2 Cup Shortening
2 Eggs
Mix together

Add
2 3/4 Cups Flour
2 Teaspoons Cream of Tartar
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
Mix well

Roll into balls then roll in 1/4 cup sugar and 2 teaspoons cinnamon

Bake 8-10 minutes at 400.

No-Bake Chocolate Cookies

2 Cups Sugar
1/4 Cup Butter
1/4 Cup Cocoa
1/2 Cup Milk
1 Tablespoon Vanilla
1/2 Cup Peanut Butter
3 Cups Quick Oatmeal

Mix sugar, butter, cocoa, and milk together. Heat to a boil.
Add vanilla, peanut butter and oatmeal. Mix well.  Drop on wax paper.

Dump Cake

Why it is called that I am not sure but Mark thinks it is wonderful.  
 
1 yellow cake mix
1 11 oz can mandarin oranges  drained- save juice
1 large instant vanilla pudding
1 8 oz can crushed pineapple drained-save juice
1 8 oz Cool Whip
Flake coconut

Mix cake a directed using juice as the liquid adding water to make required amount.
Fold in oranges.
Bake as directed.  Cool completely.

Topping
Mix pudding as directed.  Fold in Cool Whip and pineapple.  Spread on cooled cake. Sprinkle coconut on top.

You could use additional coconut in the pudding mixture.

Hot Fudge Topping

1/4 cup milk
1-12oz bag chocolate chips
1 can sweetened condensed milk

Place 1/4 cup milk and chocolate chips in a double boiler.  Heat until chips are melted.  Add the sweetened condensed milk. Heat. Serve over ice cream.

Fantasy Fudge

3 cups sugar
3/4 cup margarine-I ALWAYS use butter
2/3 cup evaporated milk-1 small can
1 12-oz. (340 g) package semi-sweet chocolate chips I ALWAYS use milk chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts-I seldom use nuts
1 teaspoon vanilla extract

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Coconut Syrup

1/2 c. butter
¾ c. buttermilk
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract

If you don't have buttermilk, make it!  Add 1 tablespoon white vinegar to 1 cup milk.  Let stand 5 minutes.  Pretty easy.

Place butter, buttermilk and sugar in a medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil one minute.

Remove from heat and add baking soda and extract, stirring constantly. It will bubble up, so if your pot is small, hold it over the sink to avoid spillage. Continue to stir syrup and let it rest for a few minutes before serving. Serve over almost any breakfast food: waffles, pancakes, French toast, crepes, etc.

So I made waffles to day for all the boys since they were going golfing.  BIG hit.  It would be yummy on ice cream!!

From this blog;  http://cookingalamode.blogspot.com/2010/03/blender-french-toast-with-coconut-syrup.html

Mary's Salsa

1-28 oz can petite diced tomatoes
3-8 oz cans tomato sauce
2 onions chopped, you could use less onions also
8 Roma tomatoes diced, other type work fine too
1 green pepper chopped
1/2 cup nacho jalapenos cut into small pieces
1 cup cilantro chopped*
1 tablespoon dry oregano or 1 teaspoon ground oregano
1 teaspoon pepper
1 1/2 teaspoons salt
1 tablespoon of lemon juice
1 tablespoon vinegar
3 cups water

Mix all together in bowl and if it is too thick, add more water.

*I measure the cilantro before I chop it and I don't usually use that much.

No-bake Cheese Cake

1 Shortbread ready made crust
1-8oz cream cheese, softened
1/2 cup sugar
1 cup sour cream
1 teaspoon vanilla
1 cup whipped cream

Mix cream cheese, vanilla, and sugar.  Fold in sour cream and whipped cream.  Pour into pie shell.  Chill for 4 hours.  Top as desired.

I got this tasty treat from my baby brother Craig.  

Petite Cheescake

2-8 oz cream cheese, softened
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1 tablespoon lemon juice
24 Vanilla Wafers
Pie filling

Beat the cream cheese, sugar, eggs, lemon juice, and vanilla until light and fluffy.  Line muffin tins with papers and place 1 vanilla wafer, flat side down in each.  Fill cups 2/3 full with cream cheese mixture.  Bake at 375 for 15-20 minutes or until set but not brown.

Cool and refrigerate.  Serve with pie filling.

Makes 24

Clam Chowder

2-6 1/2 oz cans minced clams
1 cup diced onions
1 cup diced celery
2 cups diced, cooked potatoes
1 1/2 teaspoons salt
1/2 teaspoon sugar
1/2 teaspoon pepper
3/4 cup butter
3/4 cup flour
2 cups half and half (cream)
2 cups milk

Saute onions and celery in butter.  Add flour, mix well.  Add milk. Cook on medium heat stirring constantly until thick.  Add potatoes, salt, sugar, pepper, and clams.

Apple Crisp

6-8 apples
1/2 cup butter softened
1 cup sugar
3/4 cup flour
1 teaspoon cinnamon

Peel and slice apples.  I use an apple peeler slicer.  Place in a well greased 9x13 pan.
Mix sugar, butter, flour, and cinnamon with fork until crumbly.  Sprinkle over apples.  Bake at 350 for 45-60 minutes.  Until apples are soft.

Oreo Mint Surprise

30 Oreo's crushed in blender or food processor
1/3 cup melted butter
1 jar Hershey's Fudge topping
1/2 gallon chocolate mint ice cream
8 oz Cool Whip

Mix crushed cookies with melted butter.  Press into a 9x13 pan. Freeze 20 minutes.  Slice ice cream and place over frozen cookies.  Freeze 20 minutes.  Heat topping and pour over ice cream.  Top with Cool Whip.  Freeze 3 hours before serving.

Cheesey Potato Casserole AKA Funeral Potatoes

7 Potatoes-washed, boiled then peel and grate them.  Put in a 9x13 pan
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 Cup Sour Cream
3 Chopped Green Onion
1 Cup grated cheddar cheese

Sauce
1 Cube melted butter
5 Cups corn flakes

Mix soups, sour cream, green onions, and cheese together.  Pour over potatoes.  Mix together.

Mix the corn flakes with the melted butter.  Put on top of the potato mixture.

Bake at 350 for 45 minutes or until bubbly.

My Favorite Fruit Dip

1-8oz cream cheese softened
1-7oz marshmallow creme

Beat cream cheese till smooth. Add the marshmallow cream. Mix well.
That is it and oh so yummy!! Bananas are my favorite.

Gourmet Caramel Cinnamon Popcorn

     www.ourbestbites.com

* 12 C popped popcorn (about 1/2 C kernels)
* 1 C roughly chopped pecans
* 1 C brown sugar
* 3/4 t cinnamon
* 1/2 tsp. baking soda
* 1 tsp. vanilla
* 1/4 t salt
* 1/4 C Karo syrup (or honey makes a good substitution)
* 1 stick real butter (1/2 C) cut into 1 Tbs sized squares
* 3 oz almond bark (about 2 1/2 squares) I like to use the white chocolate chips from Funfinity

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar, cinnamon, and salt in a 4 C capacity microwave safe bowl. Mix well Add butter and pour corn syrup over the top. Microwave on high for 30 seconds and then stir to combine. Repeat every 2 minutes until melted (about 4 minutes).

Remove & add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour over popcorn and pecans and stir very well so everything is well coated. Spread popcorn mixture onto a parchment paper lined baking sheet. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil to let cool.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Chocolate Dessert

1 Cup flour

1/2 Cup (1 cube) softened butter

1/2 Cup chopped nuts

Mix together and press in a 9x13 greased pan.  Bake at 350 for 15 minutes

1-8oz cream cheese-softened

1 Cup powdered sugar

1 Cup Cool Whip

Beat cream cheese and sugar together.  Add Cool Whip and spread on hot crust.

1 small package instant chocolate pudding

1 small package instant vanilla pudding

3 Cups milk

Mix together and spread on cooled cream cheese .

Top with cool whip.  Refrigerate

Chili Dog Casserole

When I saw first saw this I first yuck, then I tried it and it is pretty yummy and best of all easy.

2-15 oz cans chili with beans

1-16 oz package beef franks (hot dogs)

10-8 inch flour tortillas

1-8 oz package Cheddar cheese, shredded

Directions:

1.  Preheat oven to 425

2.  Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish.  Roll up hot dogs

      inside tortillas and place in backing dish, seam side down, on top of the chili.  Top with 

      remaining can of chili and sprinkle with cheese.

3.  Cover baking dish with aluminum foil, and bake at 425 degrees for 30 minutes.

Trust me, this is really good.     

Buttermilk Pie

Makes 2 large or 3 medium

1 ½ Cups butter softened
5 ½ cups sugar
¾ cup flour 
9 eggs
1 ½ cup buttermilk

Mix all together and put in  unbaked pie shells.  

Bake at 325 90-100 minutes

Top with whipping cream, raspberry sauce (Magelby's has a good one)
I just like whipping cream and plain is also really good.

This really makes a lot.  I half it and still get two good size pies.

Apple Dumplings

This recipe is from the website: The Pioneer Woman Cooks. Several blogs I read 

had links to this website so I decided to check it out. It is one of my favorite sites 
now. The author posts recipes that have step-by-step picture instructions. Plus the recipes use ingredients I generally already have in the pantry. I've made a few of the recipes from the website, but this one is by far my favorite.

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1-1/2 C. sugar
1 tsp. vanilla
cinnamon
1 12-oz. can Mountain Dew (this is the secret ingredient!)

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a
crescent roll. Place in a 9x13 buttered pan. Melt butter, then add sugar
 and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew
around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees
or 40 minutes. Serve with ice cream, and spoon some of the sweet sauce
from the pan over the top.

Note: I use Pillsbury Big & Buttery Crescent Rolls.

This is from my sister Natalie.  http://thelistladycooks.blogspot.com Easy and really yummy!

Zucchini Casserole

This is one of Grandma (Irene) Chapman's recipes and we all love this.

2 lbs zucchini sliced and cooked until soft (drain)
1 lb ground beef brown with chopped onion and fresh garlic
1 cup cooked rice
1 cup grated cheddar cheese
1 tablespoon garlic salt ( I like to use fresh pressed garlic 2 cloves)
1 tablespoon crushed oregano
2 cups cottage cheese
1 can Cream of Mushroom soup

Mix hamburger, rice and oregano and garlic salt if using instead of fresh garlic

Layer in a 9x13 pan:

1. 1/2 of the zucchini
2. All of the meat and rice
3. All of the cottage cheese
4. Rest of the zucchini
5. Soup dilute with a little milk so you can pour 
6. Cheese

Bake at 350 35-40 minutes

Alfredo Sauce

Prep Time:

10 minutes 

Cook Time:

10 minutes 

Serving Size:

4812

Ingredients

1. 1 1/2 cup milk
2. 1 1/2 cup heavy cream
3. 1/2 cup imported Parmesan cheese, grated
4. 1/2 cup imported Romano cheese, grated
5. 6 egg yolks from fresh jumbo eggs
6. Salt and black pepper to taste

Procedures

1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.
4. http://www.olivegarden.com/Connections-to-Italy/Recipes/Sauces/Alfredo-Sauce/ 

I love Alfredo Sauce, not the best for you but love it anyway.  That one is from Olive Garden and I have another one that is good also.  I love it with shrimp or chicken or plain, love to dip my bread sticks in Alfredo.

Alfredo Sauce #2

1/4 lb butter, melted (1 cube)

1 cup heavy cream, warm

3/4 cup Parmesan cheese, freshly grated or canned

1/4 teaspoon ground pepper

I melt the butter, them I warm the cream in the microwave.  I add the butter and the cheese and mix well and heat.

Pretty simple.  REALLY good.

Best-Ever Chocolate Chip Cookies

Ingredients: 

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet chocolate chips (I prefer Milk Chocolate Chips in my cookies)

Directions:

1.  Preheat oven to 350 degrees

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Makes approximately 3 dozen.  Try not to eat them all.

They really are the best I have had.