Filled Chocolate Bundt Cake

Ingredients:
1 pkg Devil's Food Cake Mix (or Yellow Cake Mix)
1 c Sour Cream
1/4 c Butter
3 Eggs

Filling
1 c Chocolate Chips (optional)
8oz Cream Cheese
1/2 c Coconut
1/4 c Sugar
1 tsp Vanilla

Mix all cake ingredients together & spoon into Bundt Pan.
Mix filling ingredients together & spoon on top of Cake Batter.
Sprinkle top of cake with powder sugar. (optional)
Then bake at 350 for 50-55 min.

[Note: Do Not over bake]

{I got this recipe from Mom --She made this cake up by combining a couple different recipes togethers years ago. Whenever I bake this cake, I usually leave out the chocolate chip morsels.}

Rice Side Dish

Ingredients:

• 1 c Rice
• 2 c Water
• 3 Bouillon Cubes (Chicken or Beef)
• 1/2 tsp Salt
• 1/2 tsp Garlic Powder
• 4 T ButterPepper to tastefresh Parsley, chopped (optional)

Combine all ingredients in a 2 quart saucepan.
Bring to a boil, turn to low, cover & simmer 20 min.
When ready to serve Sprinkle chopped parsley on top.

[Or combine all ingredients & cook in rice cooker.]

{I got this recipe off the internet}

Herb Baked Chicken

Ingredients:

• 3 lbs Chicken Parts or bone in Breast Halves
• 1/2 c fine dry Bread Crumbs
• 1/2 c Parmesan Cheese
• 2 tsp Parsley Flakes
• 1 tsp Salt
• 1/2 dried leaf Oregano, crumbled (or 1/2 tsp Oregano)
• 1/2 tsp dried leaf Thyme, crumbled
• 1/4 tsp Pepper
• 1/4 c melted Butter
• 1 T cold Butter, cut in small pieces

Remove skin from chicken.

Combine bread crumbs, Parmesan, parsley flakes, salt, oregano, thyme, & pepper.

Dip chicken in melted butter then coat with crumb mixture.

Arrange chicken in a single layer, not touching, in a greased shallow baking dish.

Dot with butter.

Bake at 350 for about 1 hour, til chicken is tender.

{I got this recipe off the internet - from Diana Rattray at www.southernfood.about.com}

Cream of Chicken Vegetable Soup

Ingredients:

• 1/4 c (1/2 stick) Margarine
• 1/4 c all-purpose Flour
• 1 can (12oz) Carnation Evaporated Milk
• 1 pkg (16oz) Frozen Mixed Vegetables (prepared according to pkg ingredients)
• 2 (abt. 8oz) boneless, skinless Chicken Breast halves, cooked & cubed
• 1 can (14.5oz) light & fat free Chicken Broth (I used the broth from the chicken I cooked)
• 1/4 tsp ground Black Pepper
• Salt to taste (this isn't on the original recipe)

Melt margarine in medium saucepan over medium heat.
Stir in flour.
Gradually stir in evaporated milk.
Cook, stirring constantly, until mixture comes just to a boil.
Add vegetables, chicken, chicken broth & black pepper.
Heat through.

{I got this recipe from the label of a can of Nestle Carnation Evaporated Milk}

Chocolate Chip Cookies

Ingredients:

• 1/2 c Sugar
• 1/3 c packed Brown Sugar
• 1/2 c Butter, softened
• 1/2 c Peanut Butter
• 1/2 tsp Vanilla
• 1 Egg
• 1 c Flour
• 1/2 c Oats (or 1/2 Nuts, Pecans or Walnuts)
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 1 pkg (6oz) Semi-Sweet Chocolate Chips

Beat sugars, margarine, peanut butter, vanilla, & egg in medium bowl with wooden spoon until creamy & well blended.

Mix in flour, oats, baking soda & salt.

Stir in chocolate chips.

Drop dough onto ungreased cookie sheet.

Bake at 350 for 10-12 min.

{I got this recipe from my Mom}

Sweet-and-Sour Shrimp

Ingredients:

• 1 (8oz) can Pineapple Chunks in juice
• 1 tsp Cornstarch
• 3 T Chili Sauce
• 1 T low sodium Soy Sauce
• 1/2 tsp Garlic Powder
• 1 T Brown Sugar (optional)
• Cooking Spray
• 2 tsp Sesame or Vegetable Oil
• 1 medium Green Pepper, coarsly chopped
• 1/2 medium Onion, sliced
• 3/4 lb peeled & deveined fresh Shrimp

Drain pineapples, Reserving juice; set aside pineapple chunks.

Combine juice, cornstarch, and next 4 ingredients; Set asided.

Coat a large nonstick skillet or Wok with cooking spray and add oil.

Place over med-high heat til hot.

Add green peppers & onion; Stir fry 2 to 3 minutes or til crisp-tender.

Add shrimp; Stir fry 2 to 3 minutes or til shrimp turns pink.

Stir cornstarch mixture & pineapple chunks into shrimp mixture.

Cook over medium heat, stirring constantly til mixture is thickened & bubbly.

Serve over Rice.

{I got this recipe from a Diabetic Cookbook --Original recipe does not include Brown Sugar}

Baked Ziti Pasta

Ingredients:

• 1 large Onion, chopped
• 2 lbs Ground Beef
• 2 jars Prego Sauce or Marinara Sauce
• 1 box Penne Pasta
• 3 c shredded Mozzarella Cheese, divided
• 16oz Ricotta Cheese
• 1/2 c Grated Parmesan Cheese

Preheat oven to 350.

Saute onins; then add meat & brown.

Add sauce to meat mixture & set aside.

Cook noodles; remove from heat & drain.

Stir 2 cups Mozarella cheese, Ricotta & Parmesan in noodles.

Cover bottom of deep Lasagna pan with half of sauce mixture.

Spoon noodle mixture on top of sauce.

Pour remainder of sauce on top of noodles.

Top with 1 cup of Mozzarella Cheese.

Bake for 20 minutes.

[Note: Sliced Mushrooms can be sauted with the onions as well as chopped Green Peppers.]

{I got this recipe from 2 different recipes off the internet & combined them -one was Baked Ziti Pasta & the other one was Now & Later Baked Ziti from Campbell's Kitchen - http://www.campbellkitchen.com/prego/}

Refried Beans

Ingredients:

• Pinto Beans (use 'good' beans)
• Ham Hocks or Bacon or Bacon Grease (best with Ham Hocks)
• Salt & Pepper
• 1/4 c Coca-Cola or Dr. Pepper (optional) - sweetens beans

Soak beans overnight (24 hrs) in plenty of water.

Next day pour out all the water.

Add more water, Ham Hocks, cola, salt & pepper Cook for 1 1/2 hours.

Drain cooked beans.

Mash beans with potato masher.

Grandma's Bean & Cheese burritos:

Spread refried beans on flour tortilla's.

Add shredded cheddar cheese on top.

Spread on Grandma's homemade Hot Sauce. (Optional)

Roll up burritos, wrap in foil, place in oven & cook till hot all the way through.

(Approx. 15-20 min)

{I got this recipe from my Grandma}

Lime Jell-O Salad

Ingredients:

• 1 large pkg Lime Jell-o
• 1 c Mayonnaise
• 1 large can crushed Pineapples
• 2 pkg Cream Cheese or equal amount of Cottage Cheese
• 1/2 c Pecans crushed (optional)

Pour 1 cup of boiling water in jell-o & stir for 2 min.
Add 1 cup of cold water & stir.
Refrigerate jell-o & gel slightly.
Whip together mayo, cream cheese & pecans.
Add pineapple & blend.
Fold in jell-o & refrigerate til set.

{I got this recipe from my Grandma}

Herb Cornbread

Ingredients:

• 1 1/2 c Yellow Corn Meal
• 2 1/2 tsp Salt
• 1 1/2 c Flour
• 1 tsp Thyme
• 1 1/2 tsp Poultry Seasoning
• 5 tsp Baking Powder
• 1 1/2 c Onion chopped
• 1 1/2 c Celery chopped
• 1 1/2 c Milk
• 1/3 c Shortening
• 3 Eggs beaten
  

Sift dry ingredients together (1st 6 ingredients).
Add onion & celery.
Combine & add to milk, shortening & eggs.
Stir until moistened.
Pour into greased 3 quart mold.
Bake at 400 for 35-40 min.
Keep Refrigerated!

{I got this recipe from my Grandma}

Grandma's Biscuits

Ingredients:

• 2 c Flour
• 1 T Baking Powder
• 1/2 tsp Salt
• 1/3 c Shortening (Butter)
• 3/4 c Milk

Blend flour, baking powder, and salt.
Add shortening, nix 'til batter resembles course crumbs.
Make a well in mixture, add milk.
Stir 'til dough clings together.
Knead dough on floured surface 12 times.
Pat dough into 1/2 inch thickness.
Cut with 2 1/2 inch biscuit cutter.
Place on ungreased baking sheet.
Bake at 450 for 10-12 min or til golden.
Make 10 biscuits.

Grandma's Buttermilk Biscuits:
Use Buttermilk instead of Sweet Milk & also add a small amount of Baking Soda (about 1/2 tsp). The Fresher the Buttermilk, the less Baking Soda you use. Grandma says "if you use too much Soda, the biscuits will come out yellow" & won't taste any good.

{I got this recipe from my Grandma}

Chicken Pot Pie

Ingredients:

• 1/4 c Butter
• 1/3 c Flour
• 2 3/4 c Broth
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 3 1/2 c Chicken chopped (*whole Chicken)
• 1 10oz frozen mixed Vegetables
• 1/2 c Celery chopped
• 3 Eggs hard boiled (*Potatoes)

Pastry:

• 1 1/2 c Flour
• 1/2 c Plus 1 1/2 T Shortening (*Butter)
• 3/4 tsp Salt
• 4 to 5 T cold Water

Melt butter in a heavy sauce pan over low heat.

Add flour, stirring until smooth.

Cook 1 min., gradually add broth.

Cook over heat til bubbly.

Stir in salt & pepper.

Stir in chicken, vegetables, & eggs.

Spoon chicken into lightly greased 12x8x2 inch dish.

Roll out pastry to 1/8 inch thick; Lay on top of pie filling.

Bake 400 for 35-40 min.

*[I make this recipe all the time. I use a whole chicken & double the ingredients of the pie & crust. I use peeled chopped precooked potatoes in place of boiled eggs & butter for the crust, not shortening. ]

{I got this recipe from my Grandma}

Banana Nut Bread

Ingredients:

• 1 large ripe Bananas
• 2 c all-purpose Flour
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 1 c Sugar
• 1 stick Butter (1/2 cup)
• 2 Eggs
• 1 tsp Vanilla (optional)
• 1/2 c Nuts (optional)

Mash bananas.
Sift dry ingredients together, except for sugar.
In different bowl, cream together sugar & butter.
Add eggs, vanilla & bananas; Blend.
Stir in dry ingredients; Blend well.
Add nuts.
Bake 350 for 50-60 min.
15-20 minutes before done baking, brush some melted butter on top.
Cool bread overnight to let flavor ripen.

{I got this recipe from my Grandma}

Yeast Rolls - Rusty's

Ingredients:

• 2 pkg Yeast


• 1 T Sugar


• 1 c Warm Water


• 1 c Scalded Milk - cooled to lukewarm


• 6 T Shortening


• 1 tsp Salt


• 1/2 c Sugar


• 3 Eggs, beaten


• 6 c Flour, divided (2c & 4c)

Mix yeast, sugar & water in small bowl & let dissolve.
Mix milk, shortening, salt, & sugar in large bowl.
Add 2 c flour to make batter.
Add yeast mix & eggs.
Add remaining flour & Knead until elastic.
Place in Greased bowl, cover & Let rise 1 hour.
Punch down, make into rolls.
Put on greased baking sheet.
Cover & let rise until double in size. -1 hr.
Bake at 350 oven 15 min.

Bread: Grease pan & Bake at 400 for 40 to 50 min.

Sticky Buns: Make a caramel sauce by mixing 1/3 c Oleo, 1/2 c Brown Sugar, 1 T Corn Syrup, 1/2 c chopped Pecans. Put in bottom of baking dish. Lay Rolls on top, let rise 1 hr. & Bake at 350 for 20-25 min.

{This recipe was passed down by my Great-Grandma Laura Rush}

Wanda's 2 Crust Pie

Ingredients:

• 2 c sifted Flour
• 1 1/2 tsp Salt
• 1/2 c Wesson Oil
• 1/4 c Milk

Pour Flour & Salt into measuring cup, don't stir.
Pour oil & milk all at once into flour & stir lightly until mixed.

[This crust would be good used on a quiche or pot pie recipe.]

{This recipe came from my Great-Aunt LaVene's handwritten recipe book}

Sloppy Joe

Ingredients:

• 1 lb Hamburger Meat
• 5 thick slices Bacon
• 1 medium yellow Onion
• 1 large can diced Tomatoes
• 1/2 tsp Salt
• 1/8 tsp Pepper
• 1 tsp Garlic, chopped
• 1 T Chili Powder

Brown Bacon & Onion.
Take out of Skillet.
Cook Hamburger Meat; Brown.
Add to can Tomatoes, Salt, Pepper, Garlic, Chili Powder, and Bacon & Onion.
Cook slow until thick.

[Note: I added my own amounts because this recipe had none.]

{This recipe came from my Great Aunt LaVene's handwritten recipe book}

Chicken & Rice Casserole

Ingredients:

• Chicken (whole)
• 2 cans Mushroom Soup
• Onion
• Salt
• Pepper
• 1 c Rice
• 1 1/2 c Bread Crumbs

Boil chicken until done.
Reserve broth.
Cut chicken into small pieces.
Skim fat from broth.
Reserve Fat.
Cook rice in broth 15-20 min.
Stir in mushroom soup, onion, chicken, salt, pepper.
Pour mix in casserole dish & set aside.
Heat skimmed fat in pan.
Add Bread Crumbs & mix well.
Spread crumb mix over top of casserole.
Bake 350 for 1 hour

{This recipe came from my Great Aunt LaVene's handwritten recipe book}

Candied Sweet Potatoes

Ingredients:

• 1/4 c Brown Sugar
• 1 c Cream
• 5 T Butter
• 4-6 lbs Sweet Potatoes

Cook Brown Sugar & Cream.
Add Butter.
Pour over cooked potatoes.
Brown in oven.

[Note: I had to add my own amounts to this recipe because there were none given.]

{This recipe came from my Great Aunt LaVene's handwritten recipe book}

Cabbage Roll

Ingredients:

• Cabbage
• 1 lb Raw Hamburger Meat
• 1 Egg
• 1 Onion chopped
• 1/2 c Rice
• 1 can Tomatoes (I used a can of Petite Diced Tomatoes)

Boil cabbage leafs until soft; Remove.
Mix raw hamburger, egg, chopped onion & rice.
Roll between hands in long roll.
Roll up in cabbage leaf.
Stick together with toothpicks.
Lay in deep pan.
Pour can tomatoes over rolls.
Cover & simmer for 1 1/2 hour.

[Note: I added Salt & Pepper to the stuffing mixture & simmered the rolls on the stove top for 2 hours. You can also simmer them in the oven at 325 degrees. Accidently I added 1 cup of rice instead of 1/2 cup. I seemed to taste good like that.]

{This recipe came from my Great Aunt LaVene's handwritten recipe book}

Biscuits - Venie's

Ingredients

• 1 1/2 c Flour
• 3 tsp Baking Powder
• 1/2 tsp Salt
• 1 T Shortening
• 1/2 c Milk

Cut shortening in flour until like corn meal.
Add baking powder & salt.
Stir & Add milk.

{This recipe came from my Great Aunt LaVene's handwritten recipe book}

Sticky Buns

Ingredients:

• 1/3 c Oleo
• 1/2 c Brown Sugar
• 1 T Corn Syrup
• 1/2 c chopped Pecans
• Foundation Sweet Dough

Caramel Sauce:
Mix oleo, brown sugar, corn syrup, and pecans.
Put in bottom of baking dish.
Lay rolls on top.
Let rise 1 hour.
Bake at 350 oven for 20-25 minutes.

{This recipe was passed down by my Great-Grandmother Laura Rush}

Foundation Sweet Dough

Ingredients:

• 2 cakes Yeast [2 active dry yeast packets or 5 tsp of active dry yeast]
• 1 T Sugar
• 1 c warm Water
• 1 c Milk, scalded
• 6 T Shortening
• 1/2 c Sugar
• 1 tsp Salt
• 3 eggs, beaten
• 6 c Flour (divided 2 c & 4 c)
  

Mix yeast, sugar, & water and let dissolve, in small bowl.
Scald milk, add shortening, sugar and salt.
Cool to lukewarm.
Add 2 cups of flour to make a batter.
Add yeast mix, and beaten eggs.
Add remaining flour and knead until elastic.
Place in greased bowl, cover and let rise 1 hour.
Punch down, make into rolls, put on greased baking sheets.
Cover and let rise 1 hour.
Bake in 350 oven for 15 minutes.

*For Bread- Grease pan & Bake at 400 for 40 to 50 min.

[Recipe for Sticky Buns]

{This recipe was passed down by my Great-Grandmother Laura Rush}

Veggie Pizza

Ingredients:

• 1 small pkg 10" Flour Tortillas or Pita Bread cut in halves
• 1 bag Spinach Leaves
• 1 small pkg fresh Mushrooms, sliced
• 1 jar Artichokes in water, drained
• 2-3 Roma Tomatoes, diced
• 1/2 Onion, chopped
• Garlic, minced
• Olive Oil
• Cooking Spray
• fresh Parsley, finely chopped
• 1- 8oz or 16oz pkg Italian Blend Shredded Cheese or Cheddar Cheese

Spread olive oil on 4 to 6 flour tortillas.
Spread garlic on tortillas.
Sprinkle cheese on top of garlic.
On medium heat, let frying pan sprayed with cooking get hot.
Saute chopped onion till caramelized.
Add large handful of spinach leaves & handful of mushrooms; Saute till spinach shrinks up & turns dark.
Add chopped artichoke & tomatoes & saute for 30 seconds to a minute; Remove from heat.
Spoon each tortilla with spinach mixture.
Sprinkle cheese on top; Desired amount.
Place on baking sheet.
Heat in oven at 365 degrees for 5 minutes for a soft crust or 10 minutes for a crispy crust.
When romoved from oven, sprinkle fresh Parsley on top of pizzas.
Serve immiediately.

[Note: Fettucini Sauce may taste good mixed in with vegetbles or spread on tortillas.]

{I made up this recipe by being inspired by Applebee's recipe for Spinach Pizza}

Stuffed Peppers (made on Stove Top)

Ingredients:

• 2 c Rice
• 1 lb Hamburger Meat
• 2 Green Peppers sliced
• 1 Onion chopped
• 2 cans V-8 Juice
• 1 large can Tomatoes
• 1/2 lb Cheddar Cheese (shredded)
• Salt & Pepper

Cook rice. (If 5 minute rice, use 2 pkgs out of box)
Boil peppers, but don't cook all the way. (They should not be limp)
Fry meat & onions together.
Cut up peppers into smaller pieces.
Combine cooked rice, meat, V-8, tomatoes & peppers.
Season with salt & pepper.
Place on low heat for a simmer.
Add cheese on top & cover.
When cheese is completely melt, dish is done.

(Note: I sometimes use 2 different types of cheese for a different flavor.)

{This recipe came from my best friends mother, Dian}

Strawberry-Banana Smoothie

Ingredients:

• 32oz Plain Yogurt
• 1 c Pineapple Juice
• 2 c Fresh or Frozen Strawberries
• 1 to 2 Bananas (broken into chunks)
• Splenda or Sugar (optional)

Blend all ingredients together in blender until smooth.
Blender will be full to the rim.
Pour into glass & drink.
Refrigerate the rest.

[Note: If strawberries aren't very sweet you'll need to add in a desired amount of substitute sugar or regular sugar.]

{This recipe came from a good friend & old roommate, Dyan}

Soft Pretzels

Ingredients:

• 1 pkg active dry Yeast
• 1 1/3 c Warm Water (105-115 degrees F)
• 1 T Sugar
• 1/2 tsp Salt
• 3 1/2 c Flour
• 1 Egg
• 1 T Water
• 2 T Coarse Salt

Preheat oven to 425 degrees.
Grease 2 large baking sheets.
In large bowl, sprinkle yeast over warm water.
With rubber spatula, stir 'til well blended & yeast is disolved.
With wooden spoon, gradually stir in sugar, salt, and flour 'til a soft & slightly sticky dough forms.
On floured surface, Knead abt. 5-7 minutes 'til dough is smooth & elastic.
Cut dough in half, then cut halves is 6 equal-sized pieces.
With floured hands, roll one piece of dough back & forth between palms of hands to form dough rope.
Continue rolling & stretching until 15" long.
Place on Baking sheet, crossing left side of rope over to the middle of rope, creating a loop.
Then fold right sideof rope up & over the 1st loop to form pretzel shape; Repeat.
Place 3 inches apart on sheet.
In small bowl mix together egg & water.
Brush pretzels with egg mix & sprinkle salt on top.
Bake 15-20 min. or 'til golden brown.
Taste best when warm.
Makes 12 pretzels.

{I got this recipe from my high school German teacher --we had to make these for a grade}

Chicken Casserole

Ingredients:

• 1 whole Chicken
• 1 Red Pepper (chopped)
• 1 Yellow Pepper (chopped)
• 1 Orange Pepper (chopped)
• 1 Onion
• 1 stalk of Celery (sliced)
• 1 bunch Green Onions (sliced)
• 1 large can Cream of Mushroom Soup
• 1 lb Spaghetti Noodles
• 1 lb-2 lb Cheddar Cheese shredded
  

Cut onion into 4 wedges.
Boil with Chicken.
When chicken is cooked all the way through, discard onions.
Use broth to boil noodles in.
Remove from heat when cooked.
Reserve enough broth to fill 3/4's of empty mushroom soup can.
Debone & chop up meat when cooled.
Saute peppers & celery in large skillet sprayed with Pam.
Add cooked noodles with cream of mushroom soup & green onions.
Add chicken & about 3/4 can of broth. Place in casserole dish & add cheese on top.
Bake for 15 min. in 425 oven or until it starts to boil.
Makes 2 Casserole Dishes.

{I got this recipe from my roommates mother, Eva -she got it out of a magizine; I think it's a Campbells Soup recipe}

Banana Shake

Ingredients:

• 2 medium Bananas, broken in chunks
• 1 1/2 c 2% Milk
• 1 tsp Vanilla
• 1 T Splenda or other Sweetner
• 1 raw Egg for protein (optional)

Add all ingredients to Blender & blend til smooth - abt. 1-3 minutes.
Pour in glass & drink immediately.

{I got this recipe from an old neighbor friends cousin, Rosa}

Spinach Dip Bread Bowl

Ingredients:

• 10oz pkg frozen Spinach (thawed & drained)
• 8oz Sour Cream
• 8oz pkg Cream Cheese (softened)
• 8oz Water Chestnuts (optional)
• 1 pkg Hidden Valley original Ranch Dip Mix
• Cheddar Cheese shredded (for topping)
• 1 Bread Bowl
  

Mix dip mix with sour cream & cream cheese.
Add spinach & chopped chestnuts.
Mix together.
Cut a circle out of center of bread to make a bowl.
Slice into 4's the piece you cut out of the bread & set aside.
Spoon dip into the bread bowl.
Place bowl & bread wedges on cookie sheet; arranging the wedges around the bowl.
Add some cheese to the top of bowl.
Put in oven & heat all the way through.

{I got this recipe from my cousin Angie --She basis this recipe off of Hidden Valley Ranch Dip Mix}

Carmine's Meatballs

Ingredients for Meatballs:

• 1 Pkg Ground Meat Mix (1/2 lb Pork, 3/4 lb Veal, & 1 lb Beef)
• 1 small Onion, minced
• 2 cloves Garlic, minced
• 1 Egg Bread Crumbs (enough to hold together)
• 2 T Parsley
• 1/4 c good Parmesan Cheese (not powdered)

Ingredients for Gravy:

• 2 cans crushed Tomatoes
• 1 medium Onion
• 1 small Carrots, thinly sliced
• 1 stalk Celery
• 4 large cloves Garlic, chopped
• 1/2 c fresh Parsley (1/4 c dried Parsley)
• 1 tsp Basil dried
• I add Salt, Pepper & a little bit of Sugar to my sauce (optional)

Meatballs:
Mix all ingredients together & make meatballs.
Cook in sauce, fry, bake them.
Best cooked in sauce.

Gravy:
Saute onions, carrots, & Celery 'till soft.
Add garlic & parsley.
Cook for a few seconds & add tomatoes & raw meatballs.
Bring to boil then turn down for a simmer.
Let cook for 3 hours.
Add Basil just before finished cooking.

{This recipe was passed down from my Great-Great-Grandfather Carime Parave --His birth surname was originally Parapugno meaning 'Pair of Fist'; He legally changed it after moving to America from Italy}

Blond Fudge

Ingredients:

• 2 T Butter
• 3 C Sugar
• 1/4 c (light corn) Syrup
• 1 c Nuts
• 1/2 tsp salt
• 1 c Light Cream
• 1/2 c Milk
• 2 tsp Vanilla
  

Place all ingredients in pot except Vanilla & Nuts.
Cook until soft Ball stage.
Take from fire & add Vanilla.
Cool.
Beat until glass is gone.
Add nuts.
Pour in greased pan.

[Note: My Fudge wasn't boiled long enough & came out too soft to set correctly as seen in photo above.]

{This recipe comes from my Great-Aunt LaVene's handwritten recipe book}

Peanut Butter Cups

Ingredients:

• 11.5-oz. pkg Milk Chocolate Morsels
• 2 T Vegetable Shortening
• 60 (1 1/2 -inch) Paper Candy Liners, sep. into 30 double-lined cups
• 1/2 c butter (Land O Lakes Butter)
• 1/2 c chunky or smooth Peanut Butter
• 1 c Powdered Sugar
• 2/3 c Graham Cracker Crumbs (org. NOT sugar Cinnamon)
  

Microwave morsels & veg. shortening in uncovered bowl, for 2 min.; STIR.
If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted.
Place about 1 tsp melted choc. in each candy cup; spread to abt. 1/8-inch thickness, almost to top of cup, w/small pastry brush.
Refrigerate.
Combine butter & peanut butter in medium, heavy-duty saucepan.
Cook over medium heat, stirring occasionally, for 4 to 6 min. or til melted.
Stir in powdered sugar & graham cracker crumbs.
Cool for 5 min.
Spoon about 1 heaping tsp into each chocolate cup.
Spoon abt. 1/4 tsp melted choc. on top of filling; spread to cover filling.
Freeze for 2 hrs.
Peel off paper liners.
Store tightly covered in fridge.
Makes 30 candies.

[Note: For a quicker method -You can also roll filling into balls & freeze. Then inserting a toothpick into balls, roll in melted chocolate till covered. Then Refrigerate till set.]

{I got this recipe off the internet- Nestle Toll House -www.verybestbaking.com/recipes}

No Crust Coconut Pie

Ingredients:

• 4 Eggs, beaten
• 1 3/4 c Sugar
• 2 c Whole Milk
• 3/4 c stick Oleo, melted
• 1 tsp Vanilla
• 2 c tropical flake Cococnut

Combine all ingredients in large bowl, blend well.
May use whisk or beaters to blend.Grease 2 - 9" pie plates.
Divide mixture evenly.
Bake in 400 degrees oven for 30 minutes or until golden brown.
Makes 2 -9" pies.

{This recipe came from the back of a package of Tropical Flake Coconut}

Fruit Pizza

Ingredients:

• 1 pkg Sugar Cookie Dough
• 8oz Cream Cheese
• 3 types of fruit for topping
• (I use fresh Strawberries cut in half, drained Pineapple chunks & sliced Bananas)

Set out cream cheese & cookie to dough to soften.
Press cookie dough in pie plate or pizza pan to make a crust.
Use a fork to put holes in cookie dough before baking.
Bake at 350 for 10-12 minutes.
When finished, remove from oven & use spoon to press down cookie crust if it has risen.
Spread cream cheese on pie.
Arrange your fruits in a circle on top of cream cheese.
Refrigerate.
Makes 2 small pies or one large pie

{This recipe came from my best friend, Tricia}

Unbaked Cookies (aka: No-Bake Cookies)

Ingredients:

• 3 c Oats
• 1/2 c Nuts (optional)
• 3 T Cocoa
• 1/2 c Peanut Butter
• 1/4 c Oleo
• 2 c Sugar
• 1/2 c Milk
• 1 tsp Vanilla

In large mixing bowl combine oats, nuts, cocoa, & peanut butter.
In sauce pan add oleo, sugar, & milk.
Bring to roiling boil & boil for 1 minute. (Be sure to time exactly)
Pour over dry ingredients & stir until mixed well.
Drop tsp fulls on wax paper & cool.

{I got this recipe from my Grandma}

Peach & Cherry Cobbler

Ingredients:

• 1 regular size can Cherries in water
• 2 regular size can Peaches (or fresh peaches)
• 2 pie crust (bottom & top crust)
• Flour
• Sugar
• Butter
  
  

Drain Cherries.
Pour into uncooked pie shell.
Pour peaches with juice into pie.
Sprinkle flour & sugar mixture on top of peaches & cherries.
(Use a cup water to pour on pie if using fresh peaches. Use less sugar if using sweetened peaches or in heavy syrup.)
Spread some butter on top.
Then put remaining uncooked pie shell on top of entire pie.
Bake 'til crust is completely cooked.

{I got this recipe from my Grandma}

Grandma's Pudding

Ingredients:

• 2 Egg Yolks
• 3/4 c Sugar
• 1/3 c Flour
• 3 c Milk
• 1 tsp Vanilla

Beat egg yolks.

Add Sugar & flour.

Beat to a paste.

Pour in milk.

Cook over medium heat til boiling.

Remove from heat.

Stir in vanilla & let cool.

Chocolate Pudding: 1/4 c Cocoa & use 1 c Sugar. Less sugar for a richer chocolate flavor.

Chocolate Peanut Butter Pudding: 1/4 c Cocoa & use 1 c Sugar & 2 T Peanut Butter.

{I got this recipe from my Grandma}

Dump Cake

Ingredients:

• 1 can Pineapples undrained
• 1 large can Cherry Pie filling
• 1 box Yellow Cake Mix
• Coconut
• 1 stick Butter
• crushed Pecans (optional)

Pour pineapples in baking dish.
Pour cherries on top of pineapples.
Pour cake mix on top of cherries.
Layer coconut on top of cake mix.
Sprinkle pecans on top of coconut. (Optional)
Melt butter & drizzle on top of mixture.
Bake at 350 for 45 min. to 1 hour.

{This recipe came from my Aunt Neddie}

Rusty's Brownies

Ingredients:

• 1 c Plus
• 2 T Butter
• 6 sq Bitter Chocolate
• 2 1/4 c Sugar
• 5 Eggs beaten
• 2 tsp Vanilla
• 1 3/4 c Flour
• 1 tsp Salt

Melt butter & Choc.

Add sugar, eggs & vanilla.

Beat thoroughly.

Add flour & salt.

Beat.

Bake at 350 for 20-25 min. in ungreased pan.

{This recipe came from my Great Aunt LaVene's handwritten recipe book --She got the recipe from her twin sister LaVerne "Rusty"}

Drop Cookies (make with Cake Mix)

Ingredients:

• 1 pkg Cake Mix any kind
• 1/4 c soft Shortening
• 1 Egg
• 2 T Water
  

Mix all together.

Chill dough.

Roll into balls size of walnuts or drop by teaspoon on ungreased sheet.

Bake 10 min. at 375.

(note: 5-7 min is better)

{This recipe came from my Great Aunt LaVene's handwritten recipe book}

Cream Cheese Cookies (for cookie press or roll out)

Ingredients:

• 1 c Butter
• 1 pkg 3oz Cream Cheese
• 1 c Sugar
• 1 Egg Yolk
• 1/2 tsp Vanilla
• 2 1/2 c Flour

Heat oven at 375.
Cream cheese until soft.
Cream in butter then sugars.
Beat in egg yolks, vanilla, & flour.
Can be dropped by spoonful on cookie sheet.
Chilled & rolled in small balls.
Put in cookie press or chilled then rolled with pin to cut with cutter.
Bake about 15min at 375.

{This recipe came from my Great Aunt LaVene's handwritten recipe book}

Chocolate Syrup

Ingredients:

• 1 c Cocoa
• 2 c Sugar
• Salt {dash}
• 2 c Water
• 1 tsp Vanilla
  
  In saucepan add cocoa, sugar, & salt.
  Stir in cold water.
  Cook until thick about 5 min. {Boil for 5 min, will slightly thicken}
  Cool & add vanilla. {Thickens as it cools}
  Pour in jar & refrigerate.

{This recipe came from my Aunt LaVene's handwritten recipe book}

1-2-3 Fudge Sauce

Ingredients:

• 1 tall can pet Milk (12oz-14oz)
• 2 squares Bitter Chocolate or 8 T Cocoa & 1 T Shortening
• 2 c Sugar
• 1 tsp Vanilla

Put everything but vanilla in pan.
Bring to boil, stirring constantly for 5 min.
Start timing when starts bubbling around the edge.
Remove from fire.
Add vanilla and beat [use wisk] for 1 min.

{This recipe came from my Great Aunt LaVene's handwritten recipe book}