Recipe of the Day 



Recipe for 9-14-12 From Annice Jones
Taco Dip
8 ounce cream cheese
8 ounce sour cream
1 package taco seasoning
1 ½ cup lettuce chopped
1 cup tomatoes, diced
¾ cup grated cheese
Mix cream cheese and sour cream until smooth. Stir in seasoning until well mixed. In a pie plate or other shallow dish put lettuce on bottom, then sour cream mixture. Spread cheese and tomatoes on top.


Recipe for 9-13-12 From Annice Jones
Vegetable Dip
1 cup mayonnaise or vinegar
1 teaspoon mustard
1 teaspoon curry powder
2 tablespoon sour cream
dash of lemon juice
Mix all ingredients and chill. Great with raw vegetables.


Recipe for 9-12-12 From Pat Cook
Myrtle Cook’s Cream Cheese Pound Cake
3 cups plain flour
3 cups sugar
6 eggs
3 sticks butter
1 -8 ounce package cream cheese
1 teaspoon butternut flavoring
1 teaspoon salt if using unsalted butter
Have all ingredients at room temperature. Cream cheese and margarine together. Add sugar. Cream well, then add one egg at a time, beat well after each is added. Add flavoring. Add flour last. Bake 1 hour and 20 minutes at 325 degrees.


Recipe for 9-11-12 From Annice Jones
Cabbage and Corn Slaw
1 cup shredded cabbage
½ cup chopped onion
1 ½ cup corn kernels (raw)
½ cup mayonnaise or vinegar
2 teaspoon mustard
¼ teaspoon celery salt
Combine cabbage, onion, and corn. Mix mayonnaise, mustard and celery salt. Pour over vegetables.


Recipe for 9-10-12 From Annice Jones
Raw Cole Slaw
¾ head cabbage chopped
3 to 4 chopped apples
½ cup raisins
¼ teaspoon salt
½ cup vinegar
Soak raisins in water for one hour. Combine all ingredients and mix with mayonnaise as needed. Refrigerate


Recipe for 9-7-12   From Pauline Fisher
Strawberry Pie
Makes 2 pies
8 ounces cream cheese
8 ounces sour cream
8 ounces cool whip
½ cup sugar
1 teaspoon vanilla
Mix all ingredients together. Divide into two baked pie crust or two graham cracker crust. Top with strawberry glaze. Then top with 1 quart sliced strawberries and chill.


Recipe for 9-6-12 From Annice Jones
Vegetable Soup
1 cup chopped cabbage
1 cup diced potato
1 cup diced carrots
1 cup chopped onion
1 cup green beans
2 16 ounce cans diced tomatoes
1 cup elbow macaroni
3 tablespoon chicken seasoning
salt and pepper to taste
In large pot add all of the above and add water to cover cook until vegetables are done. Adding water when needed


Recipe for 9-5-12 From Annice Jones
Tortilla Soup
2 cans corn
1 can kidney beans
1 can black beans
1 package taco seasoning
1 package ranch dressing
2 16 ounce cans diced tomatoes
2 tablespoons chicken seasoning
Do Not Drain cans. Mix all ingredients and cook on medium or low heat from 30 to 60 minutes


Recipe for 9-4-12 From Jona Turner
Tasty Potato Casserole
10 large red potatoes
½ cup grated cheddar cheese
1 cup mayonnaise
½ cup finely chopped onion
1 pound bacon cooked crisp and crumbled
Boil unpeeled potatoes and slice after they are cooled. Combine cheese, mayonnaise and onion. Gently stir into potatoes. Place in a greased casserole dish and top with bacon. Bake at 350 degrees for 20-30 minutes or till heated through and bubbly.


Recipe for 8-31-12 From Annice Jones
Raisin Bread
1 ½ cup raisins
1 cup boiling water
1 teaspoon soda
1 cup sugar
2 cups plain flour
¼ cup butter
1 egg
½ cup nuts
Pour boiling water over raisins and soda. Set aside to cool. Mix remaining ingredients together and add raisins. Pour into 2 non stick loaf pans. Bake at 350 degrees for 50 to 55 minutes.


Recipe for 8-30-12  From Annice Jones
Prune Bread
1 cup prunes, cooked and mashed
¼ cup prune juice or milk
3 teaspoon melted butter
2 eggs
2 cups plain flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon soda
½ teaspoon salt
Mix prune juice or milk, butter and eggs. Stir in prunes, and then add dry ingredients. Bake in a loaf pan sprayed with Pam at 350 degrees for 25 to 30 minutes.


Recipe for 8-29-12
Cheese biscuits
2 cups flour (Plain)
3 Teaspoon baking powder
1 teaspoon salt
¼ cup butter
½ cup grated cheese
¾ cup milk
Mix flour, baking powder and salt. Cut in butter, Stir in cheese and add enough milk to hold dough together. Sprinkle flour on your hands and pull off some dough, then roll in the palm of your hand. Bake on ungreased cookie sheet in 425 degrees oven for 12-15 minutes.


Recipe for 8-28-12 From Chris McClard
Butterfinger Dessert
1 teaspoon vanilla flavoring
½ cup melted butter
2 cup graham cracker crumbs
1 six ounce vanilla instant pudding
1 six ounce banana instant pudding
1 cup milk
5 cups softened French Vanilla ice cream
1 large cool whip
1 large Butterfinger candy bar crumbled
Crush crackers and mix with butter. Put all but ¼ cup in a buttered 9 X 13 pan. Mix pudding with 1 cup milk and softened ice cream and vanilla flavoring. Mix with beaters on low put mixture on crust and freeze. Before serving spread cool whip on top. Crumble Butterfinger and mix with ¼ cup graham crackers crumbs. Sprinkle on top of cool whip.


Recipe for 8-27-12 From Annice Jones
1 ½ cup plain flour
1 stick butter frozen
2 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
Blend all ingredients with pastry blender. Add milk and stir until desired dough consistency. With floured hands, pinch desired amount. Place in center of hands and roll flat until desired size. Bake 450 degrees until golden brown or about 15 minutes. Make 7 or 8 biscuits.


Recipe for 8-24-12 From Jona Turner
1 pound ground beef
1 package taco seasoning
½ cup water
1 can whole kernel corn drained
½ cup chopped green pepper
1 can tomato sauce
1 package corn muffin mix
1 can French fried onions
1/3 cup shredded cheese
Preheat oven 400 degrees. Brown beef and drain. Stir in taco seasoning, water corn, pepper and tomato sauce. Pour into 7 X 12 inch glass dish. In a bowl mix corn muffin mix according to directions then stir in ½ can onions. Spoon corn muffin mixture around outer edge of casserole. Bake uncovered for 25 minutes take out sprinkle cheese and remaining onions on the corn muffin topping bake 2-3 minutes longer.


Recipe for 8-23-12 From Annice Jones
Chicken Casserole
3- 5 ½ ounce cans chicken
1 can cream of chicken soup
2 tablespoons poppy seed
8 ounce sour cream
½ stick melted oleo
1 sleeve Ritz crackers crumbled
Combine first four ingredients. Place in baking dish. Mix crumbled crackers with oleo sprinkle on top of chicken mixture and bake at 350 degrees for 30 minutes or until brown.


Recipe for 8-22-12 From Jona Turner
German Chocolate Cake
1 pkg German chocolate cake mix
1 cup butter milk
½ cup oil
4 large eggs
1 teaspoon vanilla
Preheat oven 350 degrees Mix all together. Bake in 3 layers or a 9 X 13 pan..

Coconut Pecan Frosting
1 ½ cups pecans
1- 7 ounce sweetened flaked coconut
1 large can evaporated milk
1 ½ cup sugar
1 ½ sticks margarine
2 whole eggs
1 teaspoon vanilla

Mix all together except coconut and pecans. Cook till mixture thickens about 12 minutes. Remove from heat add coconut and pecans. Frost cake.


Recipe for 8-21-12 From Annice Jones
French toast
2 or 3 slices bread
½ cup sliced almonds (optional)
½ cup oatmeal
½ cup wheat or corn cereal flakes
Mix dry ingredients into food processor and pulse until fine. Dip slices of bread into milk, then into dry mixture, coating both sides of bread. Place in skillet with small amount of olive oil and grill both sides of bread (medium heat). Cover with maple syrup or honey.


Recipe for 8-17-12 From Annice Jones
Easy Cobbler Pie
Mix 1 cup self rising flour
1 cup sugar
1 cup sweet milk
Melt one stick margarine in 9 X 13 baking dish. After mixing the first three ingredients pour in the baking dish. Put in last, two cup of your favorite fruit and bake 350 degrees approximately one hour or until golden brown.


Recipe for 8-17-12   From Mary Lee Dyer

Lemon Jello Cake
1 cup boiling water
1 box lemon gelatin
1 box yellow cake mix
4 eggs
¾ cup oil
Mix water and gelatin and let cool. While gelatin is cooling, mix cake mix, oil and eggs. Add to gelatin. Bake in a greased and floured bundt pan at 325 degrees until done.

Mix 1 ½ cups powdered sugar with ¼ cup lemon juice or enough to spread over warm cake.


8-16-12 From Jona Turner
Cola Burgers
1 egg
½ cup cola (Divided) (do not use diet)
½ cup crushed crackers (about 15)
6 Tablespoons French Salad Dressing (Divided)
2 tablespoons grated Parmesan cheese
¼ teaspoon salt
1 ½ pound ground beef
6 hamburger buns
Combine egg, ¼ cup cola, crackers, two tablespoons salad dressing, Parmesan cheese and salt. Add beef mix well. Shape into six patties. In small bowl combine rest of cola and salad dressing set aside. Grill burgers when almost done brush with cola mixture.


Recipe for 8-15-12 From Annice Jones
Rice Pudding
2 eggs separated
2 cups milk
½ cup raisins
1 teaspoon vanilla
1 cup cooked rice
¼ teaspoon salt
½ cup sugar
½ teaspoon cinnamon
4 tablespoons sugar
Add two tablespoons milk to egg yolks, Place rest of milk in saucepan over low heat. Add raisins and cook, add vanilla and rice. Cook five minutes stir in eggs, salt, sugar and spices. Put into a greased casserole. Beat eggs whites, add sugar. Put whites on pudding and cook until golden brown.


Recipe for 8-14-12
Easy Chicken Salad
1 can of chicken meat
¼ cup pickle relish
¼ cup chopped celery
½ cup salad dressing
chopped pecans
grapes halved
Combine all ingredients except nuts and grapes. Fold in nuts and grapes. Chill before servng.


Recipe for 8-13-12 By Jona Turner
Hot Fudge Pudding Cake
1 box Devils Food Cake Mix
1 cup sugar
1 cup hot water
¼ cup cocoa
1 teaspoon vanilla
Prepare cake mix as directed on box (Do Not Bake). Mix Sugar, cocoa, vanilla and water pour over cake mix. Bake cake as directed on cake mix box.


Recipe for 8-10-12 From MCHS FOODS CLASS
Strawberry Banana Smoothie
Two bananas
½ cup vanilla yogurt
1 tablespoon sugar
½ cup pineapple juice
1 ½ cup frozen strawberries
Put in blender and blend until smooth


Recipe for 8-9-12 From Jona Turner
Mixed Veggies
2 small to medium potatoes coarsely chopped
1 yellow squash sliced
1 onion sliced
¼ head of cabbage sliced
½ green pepper diced
2 tomatoes chopped
Mix all together top with margarine and garlic salt. Bake at 350 degree till done.


Recipe for 8-8-12      From Jona Turner
Oven Fried Chicken
4 boneless chicken breast
1/3 cup mayonnaise
½ cup seasoned dry bread crumbs
Preheat oven 350 degrees. Brush chicken with thin coating of mayonnaise on both sides. Coat chicken with bread crumbs. Place in a shallow roasting pan. Bake 30-40 minutes or till tender.


Recipe for 8-7-12      From MCHS Food Class
Chocolate Chip Cake
1 box yellow cake mix
1 small box instant chocolate pudding
4 eggs
1 ½ cups oil
½ cup water
8 ounces sour cream
8 ounces chocolate chips
Mix all ingredients except chips with mixer. Stir in chips by hand. Pour into greased bundit pan. Bake at 350 degrees for 55 minutes.


Recipe for 8-6-12      From Annice Jones
Brown Sugar Sauce
1 cup brown sugar
1 tablespoon flour
1 cup hot water
1 teaspoon vanilla
pinch of salt
Mix flour and sugar. Add water and salt. Cook until thick, then remove from heat . Add vanilla Good for sauce over bananas or spice bread.


Recipe for 8-3-12 From MCHS FOODS CLASS
Fruit Cocktail Cake
2 cups self rising flour
1 can fruit cocktail
2 unbeaten eggs
1 teaspoon vanilla
1 ½ cups sugar
1 stick butter
1 8 ounce can coconut
1 cup sugar
1 teaspoon vanilla
Mix cake ingredients until smooth. Pour into greased 9 X 13 pan. Bake at 350 degrees for 40-45 minutes. While cake is cooking, boil sauce then pour over hot cake.


Recipe for 8-2-12 From Jona Turner
Southern Chess Pie
1 cup brown sugar
½ cup granulated sugar
1 tablespoon flour
2 eggs
2 tablespoon milk
1 teaspoon vanilla
½ cup butter melted
1 cup pecans or walnuts
Mix brown sugar, white sugar and flour. Beat in thoroughly the eggs, milk, vanilla and butter. Fold in the nuts and pour in unbaked pie shell. Bake in preheated 375 degree oven about 40 minutes till set.


Recipe for 8-1-12 From Lorene Harp
Best Ever Meatloaf
Two pounds ground beef or ground chuck
Mix following:
Two eggs
¾ cup tomato ketchup
1 small can of evaporated milk
¾ cup quick oats
1 large onion chopped very fine or grated
1 teaspoon salt
Black pepper to taste
After mixing eggs, ketchup, milk, oats, onion salt and pepper. Crumble ground meat into mixture. Mix enough to form into loaf. Top with more tomato ketchup. Bake 400 degrees approximately one hour. Let stand approximately 30 minutes or more before slicing ( this makes it hold together better)


Recipe for 7-31-12 From Mary Lee Dyer
Sweet an d Sour Hotdogs
1 pound big hot dogs
1 13 ½ ounce can chunk pineapple
½ cup chili sauce
1 ½ tablespoon lemon juice
½ teaspoon currant or plum jelly
½ teaspoon mustard
Put hotdogs and pineapple in crook pot. Mix remaining ingredients and pour over hot dogs. Stir and cook 3 to 4 hours on low or 1 to2 hours on high.


Recipe for 7-30-12 From MCHS Foods Class
Taco Salad
1 pound hamburger meat
1 package taco seasoning
brown hamburger then drain. Add taco seasoning but NO WATER; cool.
1 head of lettuce
3 tomatoes
2 cups shredded cheese
1 can red kidney beans
Chop lettuce and tomatoes. Drain and rinse the kidney beans. Add tomatoes, lettuce, kidney beans, and cheese to 1st mixture (hamburger meat and taco seasoning).
1 package fritos
1 bottle Catalina dressing (use Italian dressing if you can not find Catalina Dressing)
When you are ready to serve the salad, crush Fritos and pour into large bowl. Add the mixture of hamburger meat, taco seasoning, lettuce, tomatoes, cheese, and kidney beans. Pour dressing on top. Mix all together.


Recipe for 7-26-12 From Gordon Pedigo
No Cook Pickles
16 pounds (3 Gallons) whole cucumbers
2 ½ cups coarse salt dissolved in water to cover, (1 ½ gallon)
Soak 14 days in stone jar.
Drain wash and slice
Mix 1 ½ gallon water and 1 small box powdered alum, 1 ¾ ounce box. 1.9 ounce
Pour over cucumbers and let set 24 hours.
Wash cucumbers again and put back in jar. Pour 1 gallon of apple
cider vinegar over cucumbers let set 24 hours.
Drain off and dispose of vinegar. Don’t wash cucumbers.
Add a layer cucumbers and a layer of sugar. Takes 10 pounds of sugar.
In center of jar put 12 to 15 whole allspice.
Lift gently several times for about a week.
The syrup will rise over them. They are ready to eat.
They don’t have to seal to keep.


Recipe for 7-25-12 From Jona Turner
Hamburger Casserole
3 large potatoes
1 pound ground beef
1 small onion diced
1 can cream of mushroom soup
1 can evaporated milk
8 ounce cheddar or mozzarella cheese
½ teaspoon salt
½ teaspoon pepper
Boil potatoes with skin till tender. Brown ground beef (drain) mix cream of mushroom soup and milk. In casserole dish slice potatoes Add salt and pepper. Place drained beef on top of potatoes. Pour soup mixture over beef. Bake 350 degrees 20-30 minutes. Sprinkle with cheese and bake until cheese melts.


Recipe for 7-24-12 From MCHS Foods Class
Layered Dip
1 large can refried beans
16 ounce sour cream
2-3 tomatoes diced
Green onions sliced
Green chilies
Black olives
Put in order as listed above in a clear large bowl and serve with tortilla chips.


Recipe for 7-13-12 From Lorene Harp
Crusty Coconut Pie
½ cup milk
1 ½ -2 cups grated coconut
¼ cup butter softened
1 cup sugar
pinch of salt
3 eggs
1 teaspoon vanilla
1 9 inch deep dish pie shell
Pour milk over coconut set aside. Cream butter and sugar in medium mixing bowl. Mix in eggs, salt and vanilla. Beat well with mixer for best results. Stir in coconut –milk mixture. Blending well. Pour into unbaked pie shell. Bake in 350 degree oven for 35 to 45 minutes or until deep golden brown on top and firm inside. Test with clean tooth pick for firmness.


Recipe for 7-12-12 From Annice Jones
Mayonnaise Rolls
1 cup self rising flour
½ cup milk
1 tablespoon mayonnaise
Mix and spoon into greased muffin tins. Bake at 400 degrees until golden brown.


Recipe for 7-11-12 From Charles Mason
Jalapeno Jelly
1 ½ cups cider vinegar
2 bell peppers
25 Jalapeno peppers
1 box Certo (both packages in box)
6 cups sugar
Cut peppers in half and hull seeds out. Leaving some whole jalapenos for taste. Boil peppers until tender. Drain – blend peppers in blender using ¼ cup of the vinegar. Place ingredients in large pot. Add remaining vinegar and boil 5 minutes. Add Certo and sugar. Add 4 or 5 drops of green food coloring.
Variation 5 bell peppers
¼ cup blended hot peppers


Recipe for 7-10-12 From MCHS FOODS CLASS
Sausage Cream Cheese Squares
2 cans crescent rolls
1 8 ounces package of cream cheese
1 pound sausage
Put 1 cn of crescent rolls in 9 X 13 pan and pinch together the seams. Brown sausage then drain. Mix the sausage and cream cheese together. Put on crescent rolls, place second can of crescent rolls on top. Bake at 350 degrees for 20 minutes.


Recipe for 7-9-12 From: Jo Patterson
Honey Bun Cake
1 box yellow cake mix
1 cup sour cream
¾ cup vegetable oil
4 large eggs
1/3 cup honey
1/3 cup packed light brown sugar
1 tablespoon ground cinnamon
½ cup finely chopped pecans
Sugar Glaze
2 cups confectioner’s sugar, sifted
1/3 cup milk
1 teaspoon vanilla
Combine cake ingredients and mix with electric mixer for 3 minutes, scraping sides of bowl, as needed. Pour the mixture into a greased and floured 9 X 13 “ baking pan. Drizzle the honey on top of batter then sprinkle on the brown sugar, cinnamon and pecans. With a fork, swirl through the ingredients well to bland. Bake in 350 degree oven for 38 to 40 minutes, or until done. For glaze, mix confectioners’ sugar, milk and vanilla in small mixing bowl and stir until well combined. Pour over the top of hot cake, spreading it to the sides with a spoon. Allow cake to cool.


Recipe for 7-6-12 From: MCHS Food Class
Cocktail Smokies
1 pound smokies
2 cups brown sugar
1 pound bacon
1 stick of butter melted
Cut bacon into thirds, Wrap bacon around smokies, and secure with a toothpick. Mix 1 cup brown sugar and melted butter. Pour over smokies and spread remaining sugar on top. Bake at 350 degrees for 20-30 minutes.


Recipe for 7-5-12 From: Jona Turner
Butter Pecan Cake
1 box butter pecan cake mix
4 eggs
1 cup milk
½ cup oil
1 can coconut pecan frosting
1 cup pecans
Grease and flour bunt pan. Spread chopped pecans in bottom of pan. Mix cake mix, eggs, milk, and oil till blended. Add frosting and mix thoroughly. Pour in pan and Bake 350 degrees for 55 minutes.
Can use chocolate cake mix too instead of butter pecan.


Recipe for 7-3-12 From: MCHS Foods Class
Cream Cheese Sausage Balls
One pound sausage
1-8 ounce package cream cheese
2 ¼ cups Bisquick baking mix
2 cups of shredded cheese
Mix everything together then form into bite sized balls. Bake at 350 degrees for 15-20 minutes.


Recipe for 7-2-12 From Verlene Butrum
Monkey Bread
Cook in a Bunt pan buttered or sprayed
Three cans biscuits (10 in each)
½ cup white sugar
4 teaspoons cinnamon
¼ cup brown sugar
1 stick margarine
1 cup chopped nuts (optional)
Cut each biscuit into four pieces (saves time to cut four biscuits at a time). Mix white sugar and cinnamon together. Roll pieces of biscuits into mixture covering completely with sugar and cinnamon mix. Place biscuits into pan layer by layer until complete.
Melt margarine add brown sugar mix well pour over biscuits. Bake 325 degrees 30-35 minutes. Let cool turn out on large plate.


Recipe for 6-29-12 From MCHS FOODS CLASS
Bubble Up Pizza
2 cans biscuits
1 jar pizza sauce
Your favorite toppings (pepperoni, sausage, peppers, onions etc)
Preheat oven to 350 degrees. Cut biscuits into thirds and mix with pizza sauce. Add favorite toppings then the cheese. Pour into greased 9X13 pan and bake for 30 minutes


Recipe for 6-28-12 From Annice Jones
Sausage and Biscuits
2 containers crescent rolls
1 pound of sausage (hot)
2 cups mild cheddar cheese
2 eggs
Fry sausage and drain. Mix cheese and eggs. Spread 1 can crescent rolls in 9 X 13 pan. Cook 5 minutes at 350 degrees. Remove from oven and spread on sausage mixture than other can of crescent rolls. Bake at 350 degrees until brown or about 20 minutes. Cool and cut in square. This can be put in freezer. When ready to use put in oven 150 degrees for 15 minutes.


Recipe for 6-27-12 From MCHS FOODS CLASS
Tiny Cinnamon Rolls
1 can Crescent Rolls
1 ½ teaspoon sugar
½ teaspoon cinnamon
1/3 cup powdered sugar
1 teaspoon milk
1 drop vanilla
Mix sugar and cinnamon. Roll out crescent rolls and press seams together. Spoon sugar mixture over rolls. Roll up jelly roll style and cut into small pieces. Bake at 350 degrees for 15-18 minutes. While they are baking mix powdered sugar, milk and vanilla. Drizzle over warm cinnamon rolls.


Recipe for 6-15-12 From Pauline Wix Patterson
Home Made Lemonaid
10 large lemons
two bags ice
5 pounds of sugar or large bag of Splenda = to sugar if sugar free is desired
1 large bottle real lemon juice concentrate
Put ice in large container ( 5 gallon bucket) pour sugar over ice Add lemon concentrate Soak lemons in warm water (this lets lemons release juice) Cut in half, squeeze Pour juice over ice Let stand til ice melts 8-10 hours Stir with large spoon Mix well, Pour in Gallon jugs (makes 2.5 Gallons) If you leave in large container put another bag of ice in at meal time. This works well at church.


Recipe for 6-14-12 From: Becky Payne
Golden Brown Potatoes
24 ounce frozen shredded hash brown potatoes
1 can cream of chicken soup
½ stick butter
¼ cup chopped onions
½ pound Velveeta cheese
½ soup can of milk
¾ teaspoon salt
Put all ingredients into large saucepan. Cook on Medium heat, stirring constantly, until cheese melts. Remove from heat. Pour into 9 X 13 inch baking dish. Bake in 350 degree oven for about 45 minutes or until golden brown.


Recipe for 6-13-12 From: Jo Patterson
Sock It To Me Cake
1 box Duncan Hines Butter Recipe Golden Cake Mix
1 cup sour cream
4 eggs
½ cup sugar
2/3 cup oil
1 teaspoon vanilla
1 cup chopped pecans
2 teaspoons brown sugar
1 teaspoon cinnamon
Mix first seven ingredients with mixer for 4 minutes. Pour half of mixture into a greased and floured tube pan. Combine the brown sugar and cinnamon. Sprinkle on top of the first layer in pan. Pour in rest of cake mixture. Bake in 350 degree oven for one hour or until toothpick inserted in cake comes out clean. Cool on wire rack for ten minutes. Remove from pan. When cool place on serving dish and dust with confectioner’s sugar.


Recipe for 6-12-12 From Mary Lee Dyer
Nutty Banana Cake
1 cup white sugar
1 cup brown sugar
4 eggs beaten
1 cup vegetable oil
1 ½ cups self rising flour
1 teaspoon vanilla extract
1 ¾ cups of pecans chopped very fine
shredded coconut
Preheat oven to 350 degrees. Lightly grease and flour a 9 X 13 inch baking dish.
Stir together, white sugar, brown sugar, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla. Add pecans and stir until evenly mixed. Spoon into prepared dish and bake for 30 to 35 minutes. When cake has completely cooled cover the top with thick layer of bananas. Spread cool whip over bananas, then sprinkle shredded coconut over cool whip and refrigerate. Use as much shredded coconut as you like.


Recipe for 6-7-12 From Jeanelle Holland
Lo Cal Pie
1 carton Fruit flavored yogurt
1 cup fresh fruit to match yogurt flavor
1 carton cool whip
1 graham cracker crust
Mix together and place in graham cracker crust. Chill and serve. Good with fresh strawberries, mandarin oranges, diced peaches or unsweetened pineapple


Recipe for 6-8-12 From Jo Patterson
Sock It To Me Cake
1 box Duncan Hines butter recipe golden cake mix
1 cup sour cream
4 eggs
½ cup sugar
2/3 cup oil
1 teaspoon vanilla
1 cup chopped pecans
2 teaspoons brown sugar
1 teaspoon cinnamon
Mix first seven ingredients with mixer for 4 minutes. Pour half of mixture into a greased and floured tube pan. Combine the brown sugar and cinnamon. Sprinkle on top of the first layer in pan. Pour in rest of cake mixture. Bake in 350 degree oven for 1 hour or until toothpick inserted in cake comes out clean. Cool on wire rack for 10 minutes. Remove from pan. When cool place on serving dish and dust with confectioner’s sugar.


Recipe for 6-6-12 From Jo Patterson
Marinated Carrots
5 cups sliced carrots, cooked
1 medium sliced onion
1 green pepper sliced
1 teaspoon salt
1 teaspoon pepper
1 can tomato soup
½ cup salad oil
1 cup sugar
¾ cup vinegar
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Mix onion and green pepper with cooked carrots. Combine remaining ingredients and pour over vegetables. Marinate in refrigerator for 12 hours. Keeps well in refrigerator.


Recipe for 6-5-12 From Nina Carter
Pineapple Casserole
2-14 ounce cans pineapple chunks drained
1 cup sugar
6 tablespoons flour
2 cups grated cheese
1 stick margarine melted
1 stack Ritz cracker crushed
Mix sugar, flour and cheese well. Stir in pineapple, put in baking dish. Sprinkle crackers over casserole. Spoon margarine over crackers. Bake for 30 minutes at 350 degrees.
This can be served as a side dish with chicken, turkey or ham or served with ice cream as a dessert.


Recipe for 6-4-12 From Jona Turner
Cabbage Casserole
1 head of cabbage shredded
1 bell pepper
2 tablespoon margarine
1 onion
1 pound ground beef
1 can tomato soup
salt and pepper
Melt margarine sauté onion and bell pepper. Take out and set aside. Brown beef add onion and pepper and salt and pepper to taste. Put shredded cabbage in casserole dish. Pour beef mixture over cabbage. Spoon soup over top cover and bake for one hour at 350 degrees.


Recipe for 5-25-12 From Jo Patterson
Pistachio Pudding Dessert
46 Ritz crackers crushed
1 stick softened butter plus 1 teaspoon butter
2 packages Pistachio Instant Pudding
1 ½ cups milk
1 quart softened vanilla ice ream
9 ounce frozen whipped topping, thawed
Preheat oven to 350 degrees. Combine crushed crackers and one stick softened butter. Pat in 9 X 12 inch pan that has been greased with one teaspoon butter. Bake for ten minutes. Cool.
Beat two packages pistachio instant pudding with 1 ½ cups milk until thick. Fold in softened vanilla ice cream. Pour over cooled crust. Freeze until firm. Remove from freezer about five minutes before serving. Cover with thawed whipped topping. This is a good warm weather dessert. Can be made a day or two ahead of serving.


Recipe for 5-24-12 From Becky Wheeler
Swamp Cabbage Soup
1 medium cabbage
1 large onion
1 large bell pepper
1 pound ground beef cooked, drained
1 pound red sausage cooked and drained
1 big can of tomatoes
1 small can tomato sauce
1 can kidney beans
Chop he ingredients and put in large pan with two cups water. Cook until half done. Add remaining ingredients. Add salt and pepper and garlic powder to taste.
Serves two to four people


Recipes for 5-23-12
Marinated Bean Salad
1 -15 ounce can English peas, drained
1- 11 ounce can white shoepeg corn drained
1 -15 ounce can French style green beans, drained
1- 2 ounce jar pimentos chopped and drained
1 medium onion chopped
4-5 stalks celery chopped
1 green pepper diced
Marinade ingredients
1 ½ teaspoon salt
¼ teaspoon black pepper
½ cup vegetable oil
½ cup water
½ cup vinegar
1 ½ cup sugar
Combine canned and fresh vegetables in a medium size bowl. In another bowl combine marinade ingredients and heat in microwave until sugar is dissolved. Allow marinade to cool, then pour over vegetables. Refrigerate salad for 24 hours and drain off marinade before serving. This salad keeps in refrigerator for about one week.


Recipe for 5-22-12   From Jo Patterson
Shoe Dee Corn Salad
1 16 ounce can shoepeg corn
1 16 ounce can Le Sueur peas, drained
½ cup chopped celery
½ cup chopped onion
½ cup chopped red bell pepper
½ cup sugar
½ cup oil
Combine the sugar, vinegar, and oil and pour over chopped vegetables, corn and peas. Marinate overnight. Keeps well in the refrigerator for several days.


Recipe for 5-21-12 From Donna Patterson
Pork Chop O'Brien
6 bone in pork loin chops ½ inch thick
1 tablespoon vegetable oil
1 can 10 ¾ ounces condensed cream of celery soup
½ cup milk
½ cup sour cream
¼ teaspoon pepper
1 cup 4 ounce shredded cheddar cheese divided
1 can 2.8 ounce French-fried onions divided
1 package 24 ounces frozen O'Brien hash brown potatoes, thawed
½ teaspoon seasoned salt
In a skillet, brown pork chops in oil on each side. In a large bowl, combine the
soup, milk, sour cream, pepper, ½ cup cheese and ½ cup onions; fold in potatoes.
Spread into a greased 13 in X 9 in X 2in baking dish. Arrange chops on top; sprinkle
with seasoned salt. Cover and bake at 350 degrees for 40-45 minutes or until pork is
tender. Uncover; sprinkle with remaining cheese and onions. Bake 5-10 minutes longer
or until cheese is melted. Yield 6 servings.


Recipe for 5-18-12 From Jona Turner
Heavenly Pie
1 can Eagle Brand Milk
1-20 ounce can crushed pineapple Drained
1-8 ounce cool whip
¼ cup lemon juice
Mix with mixer pour in to a graham cracker crust.


Recipe for 5-17-12
Pineapple Cherry Minis
1 can 20 ounce crushed pineapple
2 cans 6 ounces each pineapple juice (1 ½ cups)
2 package (3 ounce each) or 1 package (6 ounce) Cherry flavor gelatin
½ teaspoon ground nutmeg
1 cup frozen dark sweet cherries, thawed, quartered and drained
½ cup chopped pecans
Drain pineapple, reserve juice. Heat reserved juice plus canned pineapple juice to boiling. Add gelatin; stir a least 2 minutes to completely dissolve. Chill until mixture thickens slightly. Fold in pineapple, cherries and pecans. Spoon into 12 to 14 foil-lined muffin cups, lightly sprayed with nonstick cooking spray. Chill until firm. Store leftover gelatin in refrigerator.


Recipe for 5-16-12
Mini Upside Down Pineapple Cakes
20 ounce can crushed Pineapple
1/3 cup butter or margarine melted
2/3 cup packed brown sugar
12 to 13 maraschino cherries cut in half
1pkg (18.25 ounce) yellow or pineapple- flavored cake mix
Drain pineapple; reserve juice. Stir together melted butter and brown sugar. Evenly divide sugar mixture into muffin cups sprayed with nonstick cooking spray. Evenly divide drained pineapple over sugar mixture. Place cherries in center, sliced side up. Prepare cake mix according to package directions, replacing amount of water called for with reserved juice and water. Evenly pour batter (about ¼ cup) into muffin cups. Bake at 350 degrees 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen edges and invert onto cookie sheets. Makes 24 to 26 servings.


Recipe for 5-15-12 From Jo Patterson
Sautéed Cabbage
1 tablespoon finely chopped onion
1 garlic clove minced
1 tablespoon vegetable oil
5 cups chopped cabbage
1 tablespoon soy sauce
½ teaspoon sugar
¼ teaspoon pepper
In a skillet or wok, sauté onion and garlic in oil until tender. Add cabbage; cook and stir until crisp-tender, about 5 minutes. Reduce heat; add soy sauce, sugar and pepper. Cook and stir for 3-5 minutes or until the cabbage is tender.
Options: You can add shredded carrots or any other vegetable your family likes. It is also good with pre-cooked cubed chicken or pork added a end of cooking time.


Recipe for 5-14-12 From Jona Turner
Au Gratin Potatoes
5 potatoes
3 Tablespoon milk
1 pound Velvetta cheese
1 can cream of mushroom soup
1 stick margarine
Peel and slice or chunk potatoes Cook till tender drain water in separate pan melt cheese and butter add mushroom soup and milk. Pour over potatoes and let simmer in crock pot. (For a little extra flavor sauté ½ cup chopped onions in butter before adding other ingredients.


Recipe for 5-11-12 From Becky Wheeler
Swamp Cabbage
1 medium head of cabbage
1 tablespoon plus 1 teaspoon bacon dripping-divided
1 teaspoon salt
1 teaspoon pepper
½ cup water divided
3 tablespoon picante sauce divided
Remove and discard large outer leaves of cabbage. Cut head into 4 wedges, place each wedge on aluminum foil. Spread each wedge with 1 teaspoon dripping, sprinkle with salt and pepper. Wrap foil around cabbage leaving one end open. Spoon 2 tablespoon water and 2 ½ teaspoon Picante into each pocket. Seal tightly. Bake at 250 degrees for one hour or until cabbage is tender.


Recipe for 5-10-12 From Jo Patterson
Breakfast Pizza
1 can crescent rolls
1 pound sausage
1 cup shredded cheddar cheese
1 cup frozen hash browns
5 eggs, beaten
salt and pepper
Brown and drain sausage. Pat rolls into pizza pan. (Be sure not to leave any holes). Layer ingredients as follows: sausage has browns, cheese, eggs, salt and pepper. Bake in 350 degree oven till set and bottom crust is cooked.


Recipe for 5-9-12
Ultimate Carrot Cake, Your Special Touch
1 box Betty Crocker Cake mix with carrot pieces
½ cup water
½ cup vegetable oil
4 eggs
1-8 ounce can crushed pineapple in juice, undrained
½ cup chopped nuts
½ cup shredded coconut
½ cup raisins
Heat oven to 350 degrees, grease bottom of pan. Beat cake mix, water, oil, eggs and pineapple on low speed for 30 seconds then beat on medium speed two minutes, stir in nuts, coconut and raisins. Pour into pan and bake. Cool cake completely and frost with cream cheese icing.
Cream Cheese Icing
1/3 cup butter softened
3 ounces cream cheese softened
1 tablespoon sweet milk
1 teaspoon vanilla flavoring
2 cups powdered sugar
Beat cream cheese, butter, sweet milk and vanilla flavoring until creamy. Stir in sugar.


Recipe for 5-8-12 From Jona Turner
Snowball Pie
1 stick margarine
2 cups powdered sugar
1 can crushed pineapple drain off a little juice
1 cup chopped nuts
18 ounce cool whip
Vanilla wafers
Maraschino Cherries
Melt margarine; add sugar, pineapple and nuts. Chill. In a long dish arrange a layer of vanilla wafers to cover pan. Top with a layer of pineapple mixture. And a layer of cool whip. Repeat layer (Wafers, Pineapple, Cool Whip). Top with coconut, garnish with maraschino cherries.


Recipe for 5-7-12 From Jo Patternson
Apricot Nectar Cake
1 box Duncan Hines Lemon Supreme cake mix
¾ cup oil
4 eggs
½ cup sugar
1 cup apricot nectar
1 ½ cups powder sugar
1 teaspoon vanilla
Lemon juice
Yellow food coloring (optional)
In large mixing bowl, place cake mix, oil, eggs, sugar and apricot nectar. Mix at medium high speed with electric mixer for 4 minutes. Pour mixture in a greased and floured tube pan. Bake about 1 hour (or until a toothpick inserted in center of cake comes out clean)
in a 350 degree oven. Cool on wire rack for 15 minutes. Remove cake from pan. Combine glaze ingredients, using enough lemon juice to thin. Pour over top of cake.


Recipe for 5-4-12 From Brenda Filson
Chicken Pot Pie
Two cans Veg-all (regular size)
1 can Cream of mushroom soup
1 can Cream of chicken soup
2 cups chicken cooked and cubed
mix together in a 9 X 13 glass baking dish
1 stick butter melted
1 cup flour
1 cup milk
Mix all together until smooth pour over the top of vegetables and bake at 350 degrees until crust is golden brown.


Recipe for 5-3-12 From Ann Whittemore
Sourkraut Salsa
32 ounce bag Sour Kraut
Rinsed and drained two times
Add 1 large onion chopped
3 celery stalks chopped
½ bell pepper
2 cups sugar
2-4 ounce jars pimento
Mix these well and place in jars or glass container in refrigerator for up to 6 weeks (If it last that long!)


Recipe fro 5-2-12 From Jona Turner

Squash Dressing
2 cups cooked mashed squash drained
2 cups cornbread crumbs
1 medium onion
¼ cup melted margarine
1 can cream of mushroom soup
salt & pepper to taste
Mix and bake at 400 degrees til brown


Recipe for 5-1-12 From Leon Fuqua

Classic Chocolate Fudge
3 cups semi sweet chocolate chips
1 can sweetened condensed milk (14 ounce)
1 ½ Teaspoon vanilla extract
¾ cup chopped nuts (optional)
Dash of Salt
In a heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat, stir in nuts and vanilla. Spread evenly into wax paper lined 8 or 9 inch square pan. Chill two hours or until firm. Turn fudge onto cutting board, peel off wax paper and cut into squares. Store covered in refrigerator.
To make this fudge like Leon’s famous fudge instead of three cups of chocolate chips add two cups chocolate chips and one cup butterscotch chips. May use peanut butter chips if you like.


Recipe for 4-30-12 From Jona Turner

Old Timer Hamburger Casserole
One pound hamburger
1 green pepper
1 onion
cook together and then drain
8 ounce package noodles cooked and drained
1 can tomato soup
1 can cream of mushroom soup
1 jar cheez whiz
Mix all together and pour casserole dish. Spoon cheez whiz on top Bake 20-30 minutes at 350 degrees.


Recipe for 4-27-12 From Elizabeth Wakefield

Chocolate Cake Pudding
¾ cup sugar
1 cup sifted self-rising flour
2 tablespoon cocoa
½ cup milk
3 tablespoon melted butter or margarine
1 teaspoon vanilla
½ cup white sugar
½ cup brown sugar
¼ cup cocoa
2 cups water
Sift sugar, flour, cocoa together into a 9 inch square baking pan. Stir in milk, butter and vanilla. Spread batter in pan. Mix topping sugars and cocoa. Sprinkle over batter. Pour water overall. Bake 350 degree oven. 35 minutes. Cake comes to top with sauce in bottom.


Recipe for 4-26-12 Sausage Dressing

1 box Stove Top Stuffing
1 pan cornbread
celery to taste
1 stick margarine
1 large onion
6 cups chicken broth
2 cans cream of chicken soup
4 eggs
1 1/12 pounds sausage
4 slices bacon
Brown bacon, sausage, celery and onion. Combine all and bake 20 – 25 minutes at 350 degrees.


Recipe for 4-25-12 From Brenda Fuqua

Orange Juice Cake
1 box Yellow Cake Mix
1 small box Vanilla Instant Pudding
4 eggs
½ cup oil
1 cup orange juice
Mix above ingredients then pour into a greased Bundt pan. Bake at 325 degrees for 45 to 55 minutes.
½ stick butter
1 cup sugar
½ cup orange juice
Mix and cook one minute. Pour over cake while hot. Let set in pan for 30 minutes before turning out of pan.


Recipe for 4-24-12 From Mary Lee Dyer

Orange Slice Candy Cake
1 cup of butter
2 cups of sugar
3 ½ cups plain flour
4 whole eggs
1 teaspoon soda
1 teaspoon salt
1 pound of dates
1 pound orange slice candy chopped
2 cups chopped pecans
½ cup butter milk
1-7 ounce can flake coconut
Cream butter and sugar until light and fluffy add eggs one at a time. Beat well after each addition. Dissolve soda and salt in butter milk place fruit, nuts and candy in large bowl with flour. Stir to coat each piece, and then add all this to creamed mixture. Add coconut, this will make a stiff dough that should be mixed by hand. Bake in a tube pan greased well bake slow start cooking at 350 degrees then cut down to 250 degrees cook 2 ½ to 3 hours.
Combine 1 ½ cups fresh orange juice and two cups confectioners’ sugar; pour over cake while cake is hot let stand over night in the pan.


Recipe for 4-23-12 Recipe by Jona Turner

1 large head cabbage
1 onion
1 pound hamburger
½ pound sausage
salt & pepper
Ground Red Pepper
1 can tomatoes
1 can tomato sauce
Cook cabbage almost done. Drain out part of water and add 1 can crushed tomatoes and red pepper. Simmer 5 minutes. Cook together hamburger meat and sausage drain off grease. Add 1 can tomato sauce, onion, salt and pepper. Simmer 5 minutes. Add to mixture Add to mixture and simmer 5 to 10 minutes more.


Recipe for 4-12-12 Potato Tot Casserole From Tony Fuqua

1 pound hamburger meat
1 can mushroom soup
1 cheddar cheese
1 potato tot

1 can of mushroom soup if dry add another can of mushroom soup. Put hamburger meat in pan. Then add mushroom soup and cheese, and then add potato tots. Bake at 350 degrees for 30 minutes.


Recipe for 4-11-12 Salisbury Steak From Jona Turner

1 pound hamburger meat
1 onion
1 teaspoon salt
1 teaspoon pepper
1 egg
½ cup milk
1 cup oats
2 cans cream of mushroom or beefy mushroom soup

Mix all together except soup. Form into patties. Roll in flour. Brown in a small amount of oil. Place in Baking dish cover with soup. Bake at 350 degrees for 45 minutes.


Recipe for 4-10-12 Coconut Dessert From Annice Jones

Bottom crust layer:
1 ½ cup self rising flour
1 ½ cup chopped pecans
1 stick melted margarine

Mixture will be crumbly. Crumble over the bottom of a baking dish and bake at 350 degrees for 20 minutes. Cool.

Second Layer:
8 ounces cream cheese
1 cup powdered sugar
½ carton cool whip
½ package frozen coconut

Third Layer:
Mix large size instant vanilla pudding as directed on package and ½ cup sour cream.

Cover top with remaining cool whip and sprinkle with pecans and coconut.
In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for ten minutes before removing from pans to wire racks. Yield two loaves.


Recipe for 4-9-12 Special Banana Nut Bread From Jo Patternson

¾ cup butter, softened
1-8 ounce package cream cheese, softened
2 cups of sugar
2 eggs
1 ½ cups mashed ripe bananas (about 4 medium)
½ teaspoon vanilla extract
3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups chopped pecans, divided

Orange Glaze
1 cup confectioners’ sugar
3 Tablespoon orange juice
1 teaspoon grated orange peel, optional

In large mixing bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to cream mixture. Fold in 1 cup pecans. Transfer to two greased 8x4x2 loaf pans. Sprinkle with the remaining pecans. Bake at 350 degrees for 1 to 1 ¼ hours or until toothpick inserted near the center comes out clean.


Recipe for 4-6-12 Tortellini Salad From Jona Turner

2 cups cheese filled tortellini
1 green and red pepper
1 cucumber chopped
1 small sweet onion
1 tomato
1 cup cauliflower
1 cup broccoli
1 cup celery
½ bottle Italian dressing
Cook tortellini, drain and rinse in cold water. Drain well, Combine all ingredients and pour dressing over toss to coat cover and chill


Recipe for 4-5-12 From Betty Carter

1 box white cake mix
1 small box instant vanilla pudding
1 cup water
1 cup oil or applesauce
1 ½ teaspoons vanilla
4 eggs
1 cup sugar
4 teaspoons cinnamon
1 cup powdered sugar
2 teaspoons milk
½ teaspoon vanilla
Mix cake mix, pudding, water, oil, vanilla and eggs (one at a time). Mix sugar and cinnamon in separate bowl.
Grease and flour 9 X 13 inch pan. Pour half of batter in pan. Top with half the cinnamon mixture. Swirl with a knife.
Add other half of batter to pan. Sprinkle with last half of cinnamon. Swirl with a knife. Let stand 15 minutes before baking. This step is a must!
Bake at 350 degrees for 40 minutes.
Mix sugar, milk and vanilla and pour over warm cake.


Recipe for 4-4-12      Kool-aid Pie

One graham cracker crust
Mix together regular size cool-whip, one can sweetened condensed milk and one package Kool-aid (Any flavor). Mix well pour into pie crust and chill well.


Recipe for 4-3-12     Chocolate Icing     From Jona Turner

Two cups of sugar
Two Tablespoons Cocoa
½ cup sweet milk
1 stick margarine
½ teaspoon vanilla
Mix well and boil in heavy pan for one minute (rolling boil) Remove from heat add flavoring let cool and beat till spreading consistency.


Recipe for 4-2-12 Apple Rolls (Dumplings) From Annice Jones

2 sticks margarine
2 cans crescent rolls
Cooking apples sliced or chopped fine
1 ½ cup sugar
1 teaspoon cinnamon
12 ounce can of Mountain Dew
Separate rolls into 16 pieces. Put a few apples on each piece and roll the dough around it. Place in a 9 x 13 baking dish. In a sauce pan, melt margarine, sugar and cinnamon. Stir well and pour over the rolls. Last, pour Mountain Dew over top. Bake 350 degrees-45 minutes.


Recipe for 3-30-12 Polish Mistakes From Jo Patterson

1 pound hamburger
1 pound sausage
½ teaspoon oregano
1 tablespoon Worcestershire sauce
1 pound Velveeta cheese cubed
½ teaspoon onion and garlic powder
2 loaves party rye bread
Brown meat and drain. Add other ingredients and simmer over low heat, stirring until cheese melts. Spread on bread and broil 3-5 minutes until lightly browned.


Recipe for 3-29-12 Ma Haney’s Punch From Jona Turner

1 can orange juice
1 can pineapple juice
2 ½ cups sugar
2 quarts water
1 package cherry kool-aid
1 package strawberry kool-aid
1 quart orange sherbet
Mix all ingredients together except sherbet. When you get ready to serve stir in sherbet


Recipe for 3-28-12 Ice Cream Dessert Cake From Brenda Fuqua

1 box mini ice cream sandwiches
1-16 ounce chocolate ice cream topping
1-16 ounce caramel topping
1-16 ounce cool-whip
Layer the pan 13 X 9 with the mini sandwiches, pour caramel ice cream topping over the sandwiches, put cool-whip. Top with chocolate topping. You freeze this overnight.


Recipe for 3-26-12 Texas Cowboy Beans From Fredia Key in RBS

1 can Great Northern Beans
1 can pork-n-beans
1 can hot chili beans
1 can lima beans
1 medium onion
1 medium green pepper
1 bottle of hot BBQ sauce
2 pound hamburger meat
Brown hamburger meat, add salt and pepper to taste, then drain and set aside.
Pour all four cans of beans in a crock pot including liquid. Then dice onions and green peppers and put on top of beans. Put hamburger meat of onions and peppers. Pour ½ bottle of BBQ sauce on top of meat. DO NOT STIR!!! Cover and cook for two hours on low. Then stir every thing together. Cook for one more hour. When ready to serve you can top with shredded sharp cheese (optional).


Recipe for 3-23-12 Cherry or Strawberry Pie From Joe Hackett

1 large graham cracker crust
1- 8 ounce cream cheese
1-14 ounce can Eagle Brand sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1-21 ounce can cherry pie filling or 1 package strawberry glaze and 1 cup strawberries
Beat cream cheese until fluffy, gradually beat in sweetened milk, stir in lemon juice and vanilla. Pour into crust. Chill three hours. Top with cherry pie filling or strawberry glaze then strawberries.


Recipe from 3-22-12 Pecan Pie or Chess Pie From: Brena Fuqua

1 cup brown sugar
Three Tablespoon flour
Three eggs
1 ½ cups milk
1 stick butter
One Tablespoon vinegar
Pecans if wanted if not chess pie Mix flour and sugar together add milk, butter, vanilla and eggs to dry ingredients. Pour into pie shell bake at 350 degrees until done.


Recipe for 3-21-12 Chocolate Gravy

Chocolate Gravy
1 cup white sugar
three tablespoon flour
four tablespoon cocoa powder
1 ½ cups milk
1 stick butter
one tablespoon vanilla
Mix sugar, flour, and cocoa. Mix milk, vanilla, and butter. Pour in dry ingredients. Cook over medium heat stir from middle if possible. If to sweet first time use ½ cup sugar next time.


Recipe for 3-20-12 Elizabeth Wakefield of Red Boiling Springs

Baked Beef Stew
1 1/12 pounds of stew meat
1 can green peas
1 can sliced carrots
2 potatoes diced and cooked
1 small chopped onion
salt and pepper to taste
1 can cream of mushroom soup
1 soup can of water
Flour and brown meat in heated oil. Put meat in 13 X 9 casserole dish. Add peas, carrots, potatoes, onions, salt and pepper. Mix soup and water pour over other ingredients. Mix gently. Cover and bake at 350 degrees for one hour. Good with cornbread.


Recipe for 3-19-12 From Jona Turner

Crock Pot Hot Fudge Cake
1 ¾ cup brown sugar
1 cup flour
3 tablespoon plus ¼ cup cocoa
½ cup milk
2 tablespoon butter melted
½ teaspoon vanilla
1 ¾ cup boiling water
Mix 1 cup brown sugar, flour, 3 Tablespoon cocoa stir in milk, butter and vanilla. Pour in sprayed crock pot then mix ¾ cup brown sugar ¼ cup cocoa. Sprinkle on top. Don’t stir pour water on top don’t stir cook 1 ½ hour o 1 ¾ hour on high.


Recipe for 3-16-12 From: Willene Bandy

Willene’s Vegetables Soup
2 ½- 3 pound browned, ground chuck
1 bag frozen onion pieces or one medium onion
three bay leaves
2 teaspoon celery seed
1Tablespoon salt
2-15 ounce cans kidney beans or pinto beans
3-15 ounce cans veg-all mixed vegetables
3-15 ounce cans tomato sauce
¼ cup sugar
This makes approximately two quarts. I sometimes use different kinds of beans, such as black or white. Cook on high for 5-6 hours in a crock pot. Remove bay leaves before serving. You may add cooked macaroni during the last 30 minutes if desired.


Recipe for 3-15-12 Strawberry Cake

Make 1 box white cake mix as directed. Cool. Spread on one box vanilla instant pudding made as directed on box. Put on Strawberries. Cover with one can of strawberry glaze. Mix 8 ounce cream cheese, 1 cup powdered sugar and dream whip. Spread over the top. GOOD!


Recipe for 3-14-12  British, Bubble and Squeak   From Jona Turner

1-16 ounce package sausage browned and drained
3-4 medium potatoes cubed cooked to tender
5-10 minutes and drained then add salt
½ head cabbage chopped cooked till tender 5-10 minutes drained then add salt
½ onion chopped and sautéed till tender

1 box of fresh sliced mushrooms, sautéed till tender
1 cup sour cream
½ cup grated cheddar cheese
½ cup bread crumbs
Preheat over to 350 degrees. Combine the following and place in a large buttered casserole dish. Sausage, potatoes, cabbage, onions, mushrooms and sour cream.
Mix the following together and spread on top of the casserole cheese and bread crumbs.
Bake 350 degrees for 45 minutes until bubbly in center.


Recipe for 3-12-12 Snicker Doodle Cookies From Jo Patternson

1 cup soft shortening (part butter)
1 ½ cups sugar
2 eggs
2 ¾ cups flour
2 teaspoon cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
Heat oven to 400 degrees. Mix shortening, sugar, and eggs thoroughly. Sift remaining ingredients together and stir in. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoon sugar and 2 tablespoon cinnamon. Place 2inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until lightly browned but still soft. (These cookies puff up at first, and then flatten out.) Makes about 5 dozen 2 inch cookies.


Recipe for 3-2-12   Pecan Bark   From Betty Meador

1 cup unsalted butter
1 cup firmly packed brown sugar
1 cup chopped pecans
24 graham cracker squares
Pre heat oven to 350 degrees Line a 10 X 15 cookie sheet with aluminum foil. Lightly grease the foil. Place crackers on the cookie sheet in one layer. They should fit exactly 24. Sprinkle pecans evenly over the top and set aside. Melt butter in small sauce pan add brown sugar and stir until mixture come to a boil and boil for one minute. Pour mixture evenly over graham crackers and pecans. Bake 10 minutes remove and place immediately in freezer to cool one hour then break into pieces and serve.


Recipe for 3-1-12   Monster Cookies   From Brenda Filson

3 eggs
1 ¼ cup light brown sugar
1 cup granulated sugar
½ teaspoon salt
½ teaspoon vanilla extract
1 12 ounce jar peanut butter
1 stick butter (softened)
½ cup M & M’s
½ cup chocolate chips
2 Teaspoons baking soda
4 ½ cups quick-cooking oats
¼ cup raisins (optional)
Preheat oven to 350 degrees. Use non stick cookie sheet or line with parchment paper. In very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in chocolate candies, chocolate chips, raisins (if using), baking soda, and oatmeal. Drop by tablespoon 2 inches apart on prepared cookie sheet. Bake for 8 to 10 minutes. Do not over bake. Let stand for about 3 minutes before transferring to wire racks too cool. When cool store in large re-sealable plastic bags.


Recipe for 2-29-12 Strawberry Pizza From Joe Hackett

Step 1- Crust:
1 ½ cups self rising Flour- 2 sticks butter
¼ cup brown sugar- 1 cup chopped nuts
Mix together, spread in a 9 X 13 pan and Bake for 30 minutes at 300 degrees then let cool.
Step2- Filling
8 ounces cream cheese- 2 cups powdered sugar
1-16 ounce cool whip
mix and spread over crust
Step 3- Topping
2 bags strawberry glaze, spread over step 2 – then slice 2-16 ounce cups strawberries and put on top of glaze. Put in Frig and let cool


Recipe for 2-28-12 From Elese Archer of Lafayette

Seven Minute Frosting
Two egg whites
1 ½ Tablespoon of light Corn Syrup
½ teaspoon cream of Tarter
1 ½ cups of sugar
1/3 cup cold water
dash of salt
1 teaspoon vanilla extract
Place all ingredients except vanilla in double boiler, beat one minute with mixer.
Cook over boiling water, beating constantly with electric mixer until mixture forms peaks (7 minutes). Remove from heat. Add vanilla, and beat until spreading consistency. Will frost top and sides of three nine inch layers.
If making a coconut cake- add coconut onto cake as you spread the frosting between cake layers and on sides and on top of cake.


Recipe for 2-27-12 From; Elese Archer of Lafayette

White Cake or Coconut Cake
Whites of 7 eggs (stiffly beaten)
1 1/3 cups cold water
2 ½ cups sugar
3 teaspoons baking powder
1 1/3 cups butter or margarine
4 cups white lily plain flour (Sifted)
2 teaspoons vanilla extract.
Cream together sugar and butter until smooth. Add baking powder to flour and sift. Add flour mixture to sugar mixture alternately with water and vanilla beating until smooth (5 or 6 minutes). Fold in beaten egg whites.
Cook in three nine inch cake pans that have been lined with wax paper and sprayed with cooking spray. Bake 30 to 35 minutes at 325 degrees or until tooth pick inserted in center comes out clean.


Recipe from 2-24-12 From Donna Patternson of Macon County

Swiss Steak Dinner
½ cup all-purpose flour
2 teaspoons salt, divided
½ teaspoon pepper
2 pounds boneless beef round steak (1/2 inch thick) cut into serving- size pieces
2 to 3 Tablespoons vegetable oil
6 medium onions, thinly sliced
7 to 9 small red potatoes (about 1 ¼ pounds), halved
1 bay leaf
1 can (10 ¾ ounces) condensed tomato soup, undiluted
2 cups frozen cut green beans, thawed
In a large re-sealable plastic bag, combine flour, 1-1/2 teaspoon salt and pepper. Add beef in batches and shake to coat. In a large skillet over medium heat, brown beef in oil on both sided. Transfer to a greased 3-quart baking dish. Top with onions and potatoes. Sprinkle with remaining salt; gently toss to coat. Add the bay leaf. Spoon soup over top.
Cover and bake at 350 degrees for 1 ½ hours. Place beans around edge of dish. Bake 15-20 minutes longer or until meat and vegetables are tender. Discard bay leaf.
Yield 6 servings.


Recipe from 2/23/2012 Louise Whitley per Lynn Knight of Red Boiling Springs

Turkey Tetrazzini
Two cups chopped cooked chicken or turkey
Four ounces spaghetti, cook according to package
Combine three-tablespoon oil and three tablespoon flour over medium heat. Stir until smooth; add one teaspoon salt and 1 ½ cups chicken broth. Cook until thick. Add one small can of mushrooms with liquid. Cook together. In a greased two –quart casserole pan, alternate layers of turkey, spaghetti, ½ of mushroom sauce, turkey, spaghetti, mushroom sauce. Sprinkle top with shredded cheese and breadcrumbs. Bake for 20-25 minutes @ 325 degrees.
Main Dish All four grandkids liked this one so it was a keeper.


Recipe from 2-22-12 From Jo Patterson

 Cheese Ball
2-8 ounce package cream cheese softened
1 small can crushed pineapple, drained
¼ cup chopped green peppers
½ cup dried minced onions
1 teaspoon seasoned salt
1 cup chopped nuts
Mix softened cream cheese with other ingredients except nuts. Refrigerate overnight, covered well. Form into ball and roll in nuts. Serve with crackers


Recipe from 2-21-12 From Hortense Overton

 Carrot Pineapple Cake
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
4 eggs
1 ½ cup vegetable oil
2(6ounce) jars carrot baby food
1(8 ounce) can crushed pineapple, drained
½ cup chopped walnuts or pecans
In mixing bowl, combine dry ingredients. Add oil, eggs and baby food. Mix on low speed until well blended. Stir in nuts. Pour into two 9 inch round cake pans. Bake at 350 degrees for 35 to 40 minutes. Cool a few minutes before removing from pans. Completely cool before frosting. For frosting: mix cream cheese and butter until smooth. Beat in vanilla and confectioners sugar until it reaches spreading consistency. Spread between layers, on top and sides.


Recipe for 2-20-12 Spicy Stuffed Bell Peppers From Mrs. Carol Pennington

 6 medium to large bell peppers
1 pound ground chuck
1 small (Or ½ cup) diced onion
1 box Spanish rice
1 small can rotel tomatoes with Chile’s
8 ounce shredded cheese
Cut tops off peppers- clean out seeds & discard. (Save pepper tops). Place peppers and tops in large pot of boiling water. Cook around four minutes (Par broiled or half done). Remove from water drain set aside. Brown ground chuck and onion drain. Cook rice according to box directions- add to skillet with ground chuck and onion. Add can of tomatoes to skillet. Add cheese- stir over medium low heat until cheese is melted- remove from heat. Spray with cooking or grease a small casserole dish or baking dish with sides. Place peppers upright in dish- fill to top with skillet mixture and place tops or lids on peppers and bake at 350 degrees for 20 minutes. Note I use a taco or Mexican blend cheese- but this is personal preference. Also if spice is not preferred plain diced tomatoes and plain white rice can be substituted. (This recipe serves 6- but if cooking for larger crowd larger peppers are used) – peppers can be cut in half lengthwise and layed flat in pan filled with mixture in order to make 12 servings.


Recipe from 2-17-12 Butterfinger Cake From Betty Lou Harris Lafayette

1 box yellow or chocolate cake mix
1 can Eagle Brand condensed milk
1 jar Smuckers caramel ice cream topping
6 Butterfinger bars
8 ounce bowl of cool Whip
Bake cake as directed on box. While cake is hot poke holes all over top with a fork. Mix together milk and caramel and pour over top of cake. Crush three Butterfinger bars and sprinkle on top of cake. Let Sit overnight. Then Spread Cool Whip over top of cake. Crush remaining three Butterfinger bars and sprinkle over cake. ENJOY!


Recipe from 2-16-12 Cake Mix Sugar Cookies From Malinda White Lafayette

One box of cake mix flavor of your choice
½ cup of sugar
¼ cup of oil
2 eggs
One or two Tablespoons if water if needed.
Mix all ingredients together. Drop on to a greased cookie sheet one tablespoon at a time. Bake at 350 degrees for 10-13 minutes. Allow to cool.


Recipe from 2-15-12   Fried Pickles

2 cups whole wheat flour
1 cup all purpose flour
2 ½ teaspoons salt
1 teaspoon paprika
¼ teaspoon cayenne pepper
1-11 ounce jar hamburger dill pickle slices
2 cups buttermilk
Preheat 4 to 6 cups vegetables oil in fry daddy, or large pot. Drain dill pickles in colander and place in medium bowl with the 2 cups buttermilk. Place all dry ingredients into a bowl and mix well. Take about a handful of the pickles out of the buttermilk and dredge into the seasoned flour. Shake off excess flour and place battered pickles into hot grease. Be careful not to place too many pickles into the hot grease or they will not fry up crisp. Fry till golden brown


Recipe from 2-14-12 Hickory Nut Pie Linda Sloan from Westside

3 eggs beaten
1 cup sugar
½ cup light syrup
4 Tablespoon melted butter or margarine
1/8 teaspoon salt
1 cup hickory nuts
Unbaked pie shell
Add all ingredients together and pour into pie shell. Bake at 400 degrees for five minutes, then at 325 degrees for 45 minutes more.


Recipe from 2-13-12  Cold Vegetable Pizza  From Malinda White Lafayette

Cold Vegetable Pizza
2 tubes (8ounces each) refrigerated crescent rolls
1 cup mayonnaise
1 package (8 ounces) cream cheese, softened
1 Tablespoon dill weed
2 ½ cups mixed chopped fresh vegetables (cucumber, radishes, broccoli, onion, green peppers, carrots, celery, mushrooms)
½ cup sliced ripe olives
¾ cup shredded cheddar cheese
¾ cup shredded mozzarella cheese
Unroll the crescent rolls and place in an un greased 15-in x10-in x 1-in baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375 degrees for ten minutes or until golden brown Cool. In a small mixing bowl, beat the mayonnaise, cream cheese and dill weed until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheese; press lightly. Cover and chill for at least one hour. Cut into squares. This recipe can be made using low fat or no fat products and tastes jus as good.