This page dedicated to

Gloria Bryan -

 best friend and awesome cook!



You will have best success  searching by holding the CONTROL button and then typing "F" - Ctrl F.  Then you can put in a word to search or click on word below to take you to a 'section' of recipes.





















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Berry Delicious

Dessert Pizza



Eschman Spring








Have one pound of corned beef sliced medium.

Use Philly Soft Cream Cheese ~ Your favorite flavor, though I prefer chive.  Spread the cream cheese over the slice, roll it up and cut it.  This is also delicious rolled with regular cream cheese with a pickle!

      Roast Beef or Ham is also usable.

Rachel in OH



Tomato Soft Tortilla

Sour Cream 8oz

Taco Seasoning (1/2 package)


Tomatoes, chopped finely

Cheddar Cheese


Mix sour cream & taco seasoning together & spread on tortillas.  Top with your favorite toppings.  I really like black olives on mine.  Roll up, cut into slices & serve with salsa.  If you like a little "spice" in your life, you can add a few chopped jalapenos!


Rachel in Ohio



2 packages (8 ounces each) cream cheese
1 package (.4 ounce) ranch dry salad dressing mix
1/2 cup minced sweet red pepper
1/2 cup minced celery
1/4 cup sliced green onions
1/4 cup stuffed olives, diced
Pack of flour tortillas (10 inch)

In a mixing bowl, beat cream cheese and dressing mix until smooth.  Add red pepper, celery, onions, and olives.  Mix
Spread about 3/4 cup of mixture on each tortilla.  Roll up tightly.  Wrap in plastic wrap.  Refrigerate for at least 2 hours or overnight. 
Slice in 1/2 inch pieces.

You can substitute other veggies, just watch in using ones that contain more liquid!
Meg and Connie C both submitted this recipe!




 It's great for those summer BBQ's or Mexican dinners.


2 (4.5 oz.) cans chopped black olives

2 (4 oz.) cans chopped green chili peppers

1 (15 oz.) can diced tomatoes

3 green onions-chopped

2 cloves garlic-chopped

1 T. olive oil

1 t. black ground pepper

2 t. red wine vinegar

1 dash seasoned salt


Mix all ingredients together. Cover. Chill overnight and serve cold or at room temperature with tortilla chips.

Lisa Browning






I have no idea what the title of this recipe is, but it is GOOOOOOOD!!!


Bring to boil:

   1 cup sugar

   1 cup light corn syrup

Remove from heat and add 1 cup peanut butter.


Pour over a 15 ounce bag of Frito Corn Chips that have been spread in a greased 9x13 pan. 

Cool, cut, eat!





· 15 ounces Frito corn chips
· 1 cup white sugar
· 1 cup light corn syrup
· 1 cup creamy peanut butter
· 11 (1.55 ounce) bars milk chocolate


1. In a greased 9x13 inch pan, place the whole corn chips.

2. In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Pour this over the chip and smooth level.

3. Pour this over the chip and smooth level. Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer. Allow to cool and then break into pieces.

These cookies/candies are rich but wonderful. If you are not a big fan of chocolate, or want these a little less sweet, leave the chocolate off.



From The Cake Doctor by Anne Byrn


1 package plain yellow cake mix

1 cup smooth peanut butter

8 tablespoons (one stick) butter, melted

2 large eggs

1 12 oz. package of semi-sweet chocolate chips

1 can (14 oz) sweetened condensed milk

2 tablespoons butter

2 tsp. vanilla

1 cup frozen unsweetened grated coconut, thawed (OPTIONAL)

1 cup chopped pecans (OPTIONAL)


1. Preheat oven to 325 degrees.  Set aside an un-greased 9x13 pan


2. Place the cake mix, peanut butter, melted butter and eggs in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  The mixture will be thick.  Reserve 1 ½ cups for the topping.  Transfer the remaining crust mixture to the pan.  Using your fingertips, press the crust evenly over the bottom of the pan so that it reaches all sides.  Set aside.


3. For the filling, place the chocolate chips, condensed milk, and 2 tablespoons butter in a medium size heavy saucepan over low heat.  Stir and cook until the chocolate is melted and the mixture is well combined, 3 to 4 minutes.  Remove pan from heat and stir in the vanilla and coconut and pecans (if using).  Pour the chocolate mixture over the crust, and spread evenly with a rubber spatula so that it reaches the sides of the pan.  Using your fingers, crumble the reserved crust and scatter it evenly over the chocolate.  Place the pan in the oven.


4.  Bake the cake until it is light brown – 20 to 25 minutes.  Remove pan from oven and place on a wire rack to cool for 30 minutes. 


5. Cut and serve!!!!  Very yummy with ice cream







Here are a couple recipes for jar brownies that I have tried -- love the idea of giving these as hostess gifts! 


(Dry ingredients for brownies are layered in a 1 qt jar and given as a gift, along with baking instructions.)


2-1/4 cups white sugar

2/3 cup cocoa

1/2 cup chopped pecans

11/4 cups all purpose flour

1 tsp baking powder

1 tsp salt




1) Pour sugar into a clean, dry 1 qt jar.  Press down firmly.


2) Add cocoa powder and press down firmly.  Pour in chopped pecans, making sure pecans are evenly layered in the jar.  Combine flour, baking powder and salt.  Pour into jar and seal.


3)  Attach the following directions to the jar:


Empty mix into large (Longaberger?) mixing bowl.  Use your hands to mix thoroughly.  Add 3/4 cup of melted butter or margarine and 4 slightly beaten eggs.  Mix until completely blended.  Spread batter into a lightly greased or sprayed 9x13 (Longaberger?) baking dish.  Bake at 350 for 30 minutes or until done. 


Here's another I gave away last Christmas:




3/4 cup all purpose flour

1/2 tsp baking powder

1/2 tsp salt

1/2 cup baking cocoa

3/4 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup white baking chips

3/4 cup chopped pecans

1 bottle (50ml) coffee flavored, raspberry flavored or Irish cream flavored liqueur (or 1/4 cup flavored syrup in small jar with screw on lid)


Layer all ingredients except liqueur in order listed in 2 qt. jar with screw on lid.  Attached liqueur bottle to jar with ribbon.  Include directions below.


Directions for Celebration Brownie Mix


Heat oven to 350.  Grease bottom only of a 8x8x2 or 9x9x2 pan with shortening.


Melt 1/2 cup butter or margarine.  Beat melted butter, 2 eggs and liqueur in medium bowl with spoon until blended.  Stir in Celebration Brownie Mix.  Spread batter in pan. 


Bake 8" pan 30-35 minutes; 9" pan 25-30 minutes, or until dry around edges and toothpick inserted in center comes out almost clean.  Cool completely (about 1 hour -- yeah right!).  Makes 16 brownies. 


I also have a couple of cocoa/mocha type mixes I make and give for the holidays that would be great to put in these jars also.  Great ideas -- just when I was wondering how am I gonna get people excited about LB canning jars?


Marianne in OH





5/8 c. all-purpose flour

3/4    tsp salt

1/3 c. unsweetened cocoa powder

1/2 c. all-purpose flour

2/3 c. packed brown sugar

2/3 c. sugar

1/2 c. semi-sweet chocolate chips

1/2 c. vanilla baking chips

1/2 c. walnuts


Mix 5/8 cup flour with salt.  In a clean wide mouth quart jar layer the ingredients in the order given.  Start with the flour and salt mixture and end with the walnuts.  Attach a decorative tag to the outside of the jar with the following directions: 


Sand Art Brownies

1) Preheat oven to 350 degrees.  Grease one 8" x 8" baking dish (fits 9" x 9" as well).

2) Pour the contents of the jar into a large bowl and mix well.

3) Stir in 1 tsp. vanilla, 2/3 cup vegetable oil and 3 eggs.  Beat until just combined.

4) Pour the batter into the prepared pan and bake for 25-30 minutes. 



Rose in WA





1/2 cup water

1 cup White Karo Syrup

2 cups sugar

Boil to 295 degrees

Spray IRON SKILLET with Pam

Spread 18 oz jar of Peanut butter into skillet

Pour boiled mixture over peanut butter and stir until well blended.  Cut like hard candy and dip into melted chocolate!!!


NOTE:  if you do not use an iron skillet your mixture will probably cool off to quick.  Also get best results with a good thermometer.


Jill Youell





1 cup butter or margarine, softened

2 cups sugar

4 eggs

6 tablespoons baking cocoa

1 cup all purpose flour

2 teaspoons vanilla extract

1/2 teaspoon salt

1 jar (7 ounces) marshmallow cream

1 cup creamy peanut butter

2 cups (12 ounces) semisweet chocolate chips

3 cups crisp rice cereal


In mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla, and salt. Spread into a greased 13 X 9 X 2 baking (Longaberger) pan. Bake at 350 degrees for 25 minutes or until brownies test done. Cool. Spread marshmallow cream over cooled brownies. In a small saucepan, melt peanut butter and chocolate chips over low heat. (I used the microwave). Remove from heat; stir in cereal. Spread over marshmallow layer. Chill before cutting. Store in the refrigerator. Yield: 3 dozen Enjoy!

Paulette B. Prophetstown, IL







Rachel Carey


Lemon Iced Tea


2 qts (8cups) water

2 Lipton tea bags

3/4 cup sugar

1/3 cup bottled lemon juice


Bring water to a rapid boil in lg saucepan.

Turn off heat, add tea bags, cover & let tea steep for 1-2 hours

Pour sugar into 2qt pitcher, then add the tea.  The water will still be warm and the sugar will easily dissolve

Add lemon juice.  Stir well and enjoy!


Other Variations



Same as above except:

1/4 cup + 1 T lemon juice and 3T Torani Raspberry Flavoring Syrup


Same as above except 3T Torani Peach Flavoring Syrup


These syrups can be purchased at most supermarkets or bev. stores.



1 1/2 oz. Lemon vodka
3/4 oz. Blue curaçao
4 oz. Lemonade
Lemon wheel to garnish




This was forwarded to me so I thought I would send it on

24 Cups very strong coffee. (Don't be afraid.)
6 cups cold water
Chill, overnight if possible.
Pour into cake basket (with protector!)
Put into the punch by scoops 3/4 gallon vanilla ice cream. (That's 1 and 1/2 of the 1/2 gallon containers) Make sure it doesn't have vanilla bean specs or else your punch will look like it has dirt in it!
Stir around with your ladle to help the ice cream start to melt. The punch will start to look creamy.
Dollop with whipped cream (I use the canned confection).
Stir around occasionally to help flavors "meld"
Make sure to prepare about 20 minutes before guests arrive so that the ice cream has started to melt.
Note: there is no sugar in this recipe, the ice cream is what sweetens it, hence why it is important that the ice cream be on its way to melting when you serve. Still great when the ice cream is totally melted but I will freshen up the punch bowl sometimes with a little more ice cream or more whipped cream just for looks.

Grace Yaskovic





Here are a few...get those blenders ready!


Italian Margarita


1 1/4 oz Jose Cuervo gold tequilla

1/2 oz triple sec

1 1/4 oz amaretto liqueur

4 ounces (1/2 cup) sweet & sour mix


Coral Rita


1 1/4 oz Margaritaville gold tequila

3/4 ounce triple sec

3 oz sweet & sour

3 oz cranberry juice

3/4 oz Grand Marnier liqueur


Raspberry Margarita


2 cups warm water

1/2 cup sugar

1/3 cup fresh lime juice

1/3 cup fresh lemon juice

5 oz gold tequila

2 1/2 oz triple sec

1 1/2 oz Chambord Raspberry liqueur


combine sugar & water in pitcher until sugar is dissolved.  Add lime juice, lemon juice, tequila and triple sec and put in freezer for several hours or until frozen.


When drink is frozen, use a long spoon to mix it up so it's slushy and smooth. 


Pour 1/2 oz Chambord into bottom of 3 10 1/2 oz glasses---pour frozen mix over it, the chambord swirls itself into the drink.  AWESOME


Can anyone say CHA CHA CHA?

Rachel Carey



3 cup boiling water
3 tea bags (Lipton - I use decaf)
2 cups cranberry juice cocktail
1/2 cup pineapple juice
1/2 cup orange juice
1/2 cup sugar

Steep tea in boiling water for 5 minutes. Add other ingredients and reheat. Serve hot with a cinnamon stick.

My mom used to make this every New Year's Eve for us as we gathered to see in the new year. We don't get together NYE anymore - but it continues to be a tasty favorite of mine!





1 Cup non-fat dry milk powder
1 Cup powdered non-dairy creamer
1 Cup French vanilla powdered non-dairy creamer
2 1/2 Cups (white) Splenda
1 1/2 Cups unsweetened instant tea
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamon
1 tsp ground nutmeg
1 tsp allspice
1/4 tsp ground white pepper

Run all ingredients through a blender until a VERY fine powder consistency!!!!
I have made double batches using all Fat Free ingredients to keep the calorie count low, but you don't have to. Store in Ziploc baggies, or small decorated canning jars, and give as gifts, or keep for yourself!!!! I have made it for teacher gifts, scout leader gifts etc, and wonderful paired with a Longaberger mug!!!!!
Attach a tag or sticker that reads " Add 2 heaping Tablespoons to 8 oz. of hot water.
This is DELICIOUS if you like Vanilla Chai....that can be very pricy in coffee houses.
~~Kelli Breuklander







This is tasty. The recipe, with my modifications:

I made four small loaves in small metal pans 3 ¼ x 5 ½ inches.
Three pans would work, they would be thicker/deeper.
I think it would work in the Longaberger small loaf dishes. Five???

½ stick margarine
One cup of sugar.
Three large eggs.
½ cup buttermilk. ( I used one 1 ½ tsp. vinegar and added milk to make ½ cup)
Three T. orange juice
½ tsp. lemon zest. ( calls for one tsp.)
One tsp vanilla extract.
½ cup white chocolate chips, melted and cooled.
2 ¼ cups flour
A smidgen of salt.
¼ tsp of baking soda.
1 1/2 cup fresh cranberries, washed and cut in half.
1/3 cup chopped pecans.

Preheat oven to 350* ( My pans are metal, so dropped the temp to 325 *)
Grease the 9 inch loaf pans or smaller pans.
In large mixing bowl, cream shortening and sugar.
Add eggs, one at a time, beating well after each addition.
Beat in buttermilk, orange juice, lemon zest, & vanilla.
Beat in melted white chocolate chips.
In another bowl, whisk together flour, salt and baking soda,then
gradually add this to the creamed mixture.
Stir in the cranberries.
Pour into the greased loaf pan/s.
Bake 55 – 60 minutes, or until a toothpick inserted near
the center comes out clean. ( Less for the small pans).

Cool ten minutes and remove from pan/s.

Enjoy!! Carol, Lodi, WI



This is my favorite banana bread recipe and I am planning to make it for my mini loaf pans this afternoon to give as gift. I can't say how many it will make. I will fill the dishes 2/3 full then bake, cook and wrap. One recipe will probably make 2 small loaves. You will probably have to shorten the cooking time since these loaves won't be as big. Enjoy! It is delicious.


Cream Cheese Banana Nut Bread
Prep Time:
15 min
Total Time:
1 hr 10 min (check often)
• 3/4 cup butter, softened
• 1 (8 ounce) package cream cheese
• 2 cups sugar
• 2 large egg
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups banana, mashed (about 1 1/4 lbs. or 4 medium)
• 1 cup pecan, chopped, toasted
• 1/2 teaspoon vanilla extract

PREHEAT oven to 350°F. Beat cream cheese, butter and sugar and butter in large bowl with electric mixer on medium speed until well blended. Add bananas and eggs; mix well. Add combined dry ingredients; mix just until moistened. Stir in walnuts.

POUR into greased and floured 9x5-inch loaf pan.
BAKE 1 hour 10 min. or until wooden toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely before slicing to serve. Store any leftover bread in refrigerator.



Shirley Conner

Makes 1 loaf

½ c shortening
1 c sugar
2 eggs
¾ c mashed riper frozen bananas
1¼ c flour
¾ t soda
½ t salt
1 c nuts

Cream shortening and sugar until light.  Add eggs one at a time, beating well after each.  Stir in bananas.  Then add dry ingredients to banana mix.  Mix until well blended.  Fold in nuts.  Pour into a greased loaf pan.  Bake in moderate oven (350º) for 30 to 35 minutes.

Cut and serve. 


1 cup butter, softened

3 cups all-purpose flour
2 cups white sugar

2 teaspoons baking soda
4 eggs       

¼ cup unsweetened cocoa powder
6 bananas, mashed

1 cup lite sour cream
2 teaspoons vanilla extract

1 cup semisweet chocolate chips

Preheat oven to 350 degrees.  Lightly grease two 9x5 loaf pans.  In large bowl cream together butter, sugar and eggs.  Stir in mashed bananas.  Stir in flour, baking soda and cocoa; mix well.  Blend in sour cream and chocolate chips.  Pour batter into prepared pans.  Bake in preheated oven for 60 minutes or until a toothpick inserted into center of a loaf comes out clean.

3 ¼ cups flour       

3 eggs, slightly beaten
1 ¾ cups sugar       

1 cup plus 2 tablespoons oil
½ teaspoon cinnamon

Two 10 ounce packages, sliced frozen strawberries and juice
1 teaspoon salt
1 teaspoon baking soda

1 ¼ cups chopped walnuts (if desired)

Mix first 5 ingredients in a large bowl.  Add liquid ingredients and blend well.  Do not use a mixer.  Pour into 2 greased and floured loaf pans.  Bake at 350 degrees for 50 to 60 minutes.

3 cups flour

2 cups shredded carrots
2 cups sugar

1 cup vegetable oil
1 teaspoon baking soda

1 can (8 oz) crushed pineapple, drained
1 teaspoon cinnamon

1 cup chopped walnuts
3 eggs       

2 teaspoons vanilla extract

Combine flour, sugar, baking soda, and cinnamon.  In another bowl beat eggs; add carrots, oil, pineapple, nuts and vanilla.  Stir moist ingredients into dry ingredients, mixing just until moistened.  Spoon into 2 greased and floured loaf pans.  Bake at 350 degrees for 65-75 minutes or until loaves test done.  Cool 10 minutes in pans before removing to wire racks.

I thought I'd share 3 great bread recipes (see 3 recipes just above) that I plan on using at my fall open house the end of October.  I've made them for 2 different occasions and they've been a big hit.  The Chocolate Banana with plain cream cheese was quite yummy I was told.
Sue in IL




To make the starter:
Dissolve 1 pkg. dry yeast in 2 1/2 cups warm water in a glass or plastic bowl (do not use a metal bowl) Add 2 cups sifted flour
1 cup sugar. Mix together with spoon or spatula (again, no metal)
Transfer to a gallon size Ziploc bag.

Now that you have your starter, you are ready to start Day 1 of directions.
 Important preparation tips:
1.      Do not use metal spoons or bowls.
2.      Do not refrigerate.
3.      If air gets in bag, let it out.
4.      It is normal for the batter to thicken, bubble, & ferment.

DAY 1: Do nothing.  Just keep in your kitchen countertop.
DAY 2-5: Squeeze bag.
DAY 6:Add to Ziploc bag: 1-cup flour, 1-cup sugar, and 1-cup milk. Squeeze bag several times.
Day 7-9: Squeeze bag.
Day 10:In a large non-metallic bowl, combine batter with 1 cup flour, 1 cup milk, 1 cup sugar. Mix with wooden or plastic spoon. Measure out (3) 1 1/3 cups starters in 3 Ziploc bags. You can give away to friends/family or freeze to use later.
To remaining batter add: 1 cup oil, 1 cup sugar, 1 tsp. vanilla, 3 lg. eggs, ½ tsp. salt, 1 ½ tsp. baking powder, ½ tsp. baking soda, 2 cups flour, ½ cup milk, 1 lg. instant pudding (vanilla), 2 tsp. cinnamon. In a separate bowl, mix together 1 tsp. cinnamon & 3 tbs. sugar. Sprinkle into 2 well-greased loaf pans. Bake at 325 degrees for 1 hr.
Variation: Use chocolate pudding instead of vanilla pudding & add mini chocolate chips to batter.
Another variation: Omit the vanilla & add ½ tsp. almond extract & drained maraschino cherries (along with just a little cherry liquid).
Any questions: check out

Shirley Conner








1 loaf French bread (13-16 ounces)
8 large eggs
2 cups 1/2 and 1/2
1 cup milk
2 Tbsp. granulated sugar
1/4 Tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1 inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices oven in a generously buttered 9 x 13 inch flat backing dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, 1/2 and 1/2, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not to bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day - preheat oven to 350 degrees.

Spread Praline Topping evenly over the bread and bake for 40 minutes until puffed and lightly golden. Serve with maple syrup.

Praline Topping
1/2 pound (2 sticks) BUTTER
1 cup packed light brown sugar
1 cup finely chopped pecans
2 Tbsp. light corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg.

Combine all ingredients in a medium bowl and blend well. Spread generously over each slice of french bread before baking. Makes enough for this recipe.





1 pkg. sausage (crumbled and drained) we used Morningstar Sausage Crumbles
8 eggs, slightly beaten
1/3 cup milk, water or 1/2 and 1/2
1/2 to 1 cup shredded Cheddar, mozzarella or provolone cheese
1 tsp salt
1/3 tsp black pepper
1 tbsp olive oil or butter
1/2 cup thinly sliced green onion
1/2 cup diced sweet red pepper (optional)
1 cup frozen Southern style hash brown potatoes or diced, pre-baked red potatoes (optional)
1/4 cup Parmesan cheese (optional)

Preheat oven to 350. In large mixing bowl, combine eggs, milk, water or 1/2 and 1/2, cheese, salt/pepper, set aside.

Heat olive oil or butter in large skillet; saute' onions and any optional vegetables desired until vegetables are tender. Add vegetables and sausage to egg mixture, stir well.

Place 12 foil baking cups into cupcake pan. Distribute sausage and egg mixture evenly into baking cups, OR

Pour mixture into deep dish store bought pie crusts.

Bake 22 minutes or until eggs are set.

Remove from oven, sprinkle with Parmesan cheese if desired.

Makes 12 cupcake servings OR put it in a frozen pie crust - bake until knife comes out clean.




This is the best granola I've ever had!! Give it a try *U*.



12 to 14 cups oatmeal (quick oats are best)

2 cups raw wheat germ

1 1/2 cups pecan chips (or meal)

almond chips can be added also, if you'd like

1 cup raw sunflower seeds

1/2 pkg. shredded coconut

1 tsp. salt

1 to 2 tbsp. brewer's yeast (optional)



2/3 cup of water (more if you like lots of lumps).

1 cup of honey (or brown sugar)

1/2 cup oil (olive oil is good)

2 tsp. vanilla

1 tsp. almond extract (optional, but good!)

Put wet ingredients in a container and shake well or put in a large bowl and stir with a big spoon. Mix this with the dry ingredients and stir and mix quickly. Spread on a flat baking sheet, about 1/2 inch deep. Bake at 225 degrees or up to 350 degrees, if you don't mind checking it more often]. Do not let it burn!! Cook until golden brown, checking and stirring it often. Let cool and put into containers and enjoy.

Mary Wilcke





   6 cups rolled oats

   2/3 cups raw wheat germ (or flax)

   1 cup coconut

   1/2 teaspoon salt, optional

   1/2 cup chopped nuts (pecans, slivered or sliced almonds, etc.)



   1/3 cup oil

   1 cup water

   1 tablespoon vanilla

   2/3 cup brown sugar


Add wet to dry ingredients.  Mix with wooden spoon or by rubbing between hands.


Bake at 275 degrees or until lightly browned (1 to 1 1/2 hours).  Stir every 25 minutes or back over night at 200 degrees.


(Be careful to not break up the granola to much when you 'stir' it - if you like big clumps in yours!)




by Judee Baer


We love Monkey bread but I quit making it cause it took so much time when you made real bread dough. But a friend wised me up to using refrigerator biscuit dough instead!

3-4 12oz packages of refrigerated biscuit dough
1 cup white sugar
2 t cinnamon
1/2 cup margarine
1 cup packed brown sugar
walnuts or raisins (optional)

Preheat oven to 350 degrees
Grease 9 or 10 inch tube pan

Mix white sugar and cinnamon in plastic bag.
Cut biscuits into quarters and shake pieces in sugar bag.
Arrange in pan until all pieces are coated and placed in pan. Place nuts or raison as you go if you like.

In small sauce pan melt brown sugar into butter over medium heat and bring to boil for one minute. Pour over biscuits in tube pan.

Bake at 350 for 35 minutes. Let cool for at least 10 minutes and turn out onto a plate. Do not cut, just pull apart! Sometimes I frost or glaze it also.




3T packed brown sugar, divided

1/4 cup KARO light corn syrup

1/4 cup coarsely chopped pecans

2T softened margarine, divided

1Can Crescent Rolls

1T cinnamon


Preheat oven to 350.  In small bowl combine 2T brown sugar, corn syrup, pecans and 1T margarine.  Spoon about 2t mixture into each muffin pan cup.


Unroll rolls dough, pinch seams together to form 1 rectangle.  Combine remaining 1T brown sugar and cinnamon.  Spread dough with 1T margarine, sprinkle w/cinnamon mixture.  Roll up from short end.  Cut into 9 slices.  Place one slice in each prepared muffin pan cup.  Bake 25 minutes or until golden brown.  Immediately invert pan onto cookie sheet or tray & slip right side up.  Cool 10 minutes 


Enjoy....Rachel in Ohio





Here's a good baked French Toast recipe!

Peach Pecan French Toast


1 loaf (12oz.) French bread, cut in 1in slices

6 large eggs

1 can (16oz.) peaches, sliced

1-1/2 cup milk

½ cup half and half

2 teaspoons vanilla

½ teaspoon nutmeg

½ teaspoon cinnamon



¾ cup margarine, softened

1-1/3 cups brown sugar

3 Tablespoons dark corn syrup

1-1/3 cups coarsely chopped pecans


Spray 9x13 baking pan with non stick spray.  Fill pan with layer of bread slices.  Place a layer of sliced peaches on top of each slice of bread.  Place a second layer of bread on top of the peach layer.  Add second layer of peaches if desired.  Set aside.


In blender (or stir well) mix eggs, milk, half and half, and spices.  Pour mixture over bread, cover with plastic wrap and refrigerate overnight. Just before baking, make topping and spread evenly over the top.  Bake at 350 degrees for 50 minutes or until puffed and golden brown. 


Serves 6-8


Note: You can peel and slice 2 apples and substitute instead of peaches.  For a lower fat version use egg beaters, skim milk, and reduced fat margarine. 


Recipe from Sheree Rannow



Recipe courtesy Kathy Specht, Cambria, California

1 cup firmly packed light brown sugar
1/2 cup butter
2 tablespoons light corn syrup
12 slices honey white bread
3/4 cup raisins
1 cup chopped pecans, toasted and divided
6 large eggs
1/2 cup milk
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cups whipping cream, divided
1/4 cup powdered sugar
Maple syrup
Fully cooked bacon slices (optional)

Preheat the oven to 350 degrees F.
Combine first 3 ingredients in a small saucepan; cook, stirring constantly, over medium heat 3 to 5 minutes or until sugar dissolves.

Pour brown sugar mixture into an ungreased 13 by 9-inch baking dish. Arrange 6 bread slices in brown sugar mixture, cutting slices as necessary to fit in dish. Sprinkle raisins and 3/4 cup pecans evenly over bread. Top with remaining bread slices.

Whisk together eggs, next 4 ingredients, and 1 cup cream. Pour egg mixture over bread slices in baking dish.

Bake, uncovered, for 40 minutes or until a wooden pick inserted in center comes out clean.

Beat remaining 1/2 cup whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.

Divide French toast evenly among individual serving plates. Top each serving with whipped cream; drizzle with maple syrup, and sprinkle with remaining 1/4 cup pecans. Serve with bacon, if desired.

Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 45 minutes
Yield: 8 servings
User Rating: No Rating

I take zero credit for this recipe.  I just happened to copy it.
Shirley in Az



8 slices thick sliced bread
2 (8 oz each) packages cream cheese
1 dozen eggs
1/3 cup Maple Syrup
2 cups milk

Remove crusts from bread. Cut bread into cubes. Put half of cubed bread in bottom of a 9X12 pan. Cut cream cheese into cubes. Put in pan on top of bread. Add the other half of the cubed bread. Beat the eggs with the Maple syrup and milk. Pour mixture over the bread and cream cheese. Cover with Saran wrap. Put in refrigerator overnight. The next morning, bake at 375º for 45 minutes or until done.


I like this one as it can be made the night before.

Submitted by: Jean Jacoby

1 loaf unsliced French Bread
1 8 oz. cream cheese cubed
8 eggs
2 1/2 cups milk
6 T. marg./butter melted
1/4 c. maple syrup
Cut french bread into cubes. You should have about 12 cupsof bread cubes. Grease a 13 x 9 x 2 baking dish. Put 1/2 of the bread cubes in bottom of pan. Next layer cubes of cream cheese and then the remaining bread cubes. Beat together eggs, milk, butter or marg., and maple syrup. Pour egg mixture evenly over bread and cheese cubes. Using a spatula slightly press layers down to moisten. Cover with plastic wrap and refrigerate for 2 to 24 hours. Remove plastic wrap and bake in a 325 degree oven for 35 to 40 minutes or till center appears set and the edges are lightly brown. Let stand 10 minutes before severing.
Serves: 6 to 8



















Preheat oven to 325 degrees.  Generously grease and flour a 12-cup fluted tube pan.  In a large bowl, combine all except glaze ingredients; beat 3 minutes at medium speed.  Pour into prepared pan.  Bake 40 -50 minutes or until toothpick inserted in center comes out clean.  Remove cake from oven.  Using a meat fork, prick deeply every inch of cake with fork.  Blend glaze ingredients until smooth.  Spoon half of glaze over hot cake in pan.  Let stand 10 minutes; invert onto serving plate.  Spoon or brush remaining glaze over cake.


Enjoy!   Debbie




Crock Pot Chocolate Cake



I have done the Chocolate Chat show several times. My guests love the
Crock Pot Chocolate Cake that I serve during this event.

Decadent Chocolate Delight
1 package (18 oz) chocolate cake mix
8 ounces sour cream
1 cup chocolate chips
1 cup water
4 eggs
3/4 cup vegetable oit
1 package (4 ounce serving) instant chocolate pudding mix

Slow Cooker Directions
1. Lightly grease inside of slow cooker.
2. Combine all ingredients in large bowl; mix well. Pour into slow cooker. Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. Serve hot or warm with ice cream.

Makes 12 servings.

Sandi in IA




2 eggs
4 T cocoa
2 C sugar
1 ½ C oil
2 C flour
1 tsp vanilla
1 ½ tsp cinnamon
1 tsp salt
2 tsp baking soda
3 heaping C shredded zucchini
6 oz chocolate chips

Preheat oven to 350. Beat egg & sugar til light. Mix flour, cinnamon, salt, baking soda & cocoa. Mix into egg mix, alternating with oil. Stir in vanilla, zucchini & chocolate chips. Pour into greased 9x13 dish. Bake 45-50 minutes. Best served warm w/ Cool Whip!


Dorty in PA



10 to 12 Lemon Geranium leaves, no stems

1 1/2 cups margarine

3 cups sugar

2 teaspoons vanilla

5 eggs or egg substitute

3 cups flour

6 oz. can lemon lime soda (do not use diet soda)

1 Tablespoon fresh lemon juice


Grease and flour a 10" bundt or tube cake pan.  Place geranium leaves face down on bottom of pan, tearing some leaves apart to fill in completely.  Preheat oven to 325 degrees.  Cream margarine and sugar with electric mixer till light and fluffy.  Add eggs, one at a time, till well mixed.  Add flour alternately with soda, beating well.  Stir in lemon juice.  Pour batter into prepared pan, bake 1 to 1 1/4 hours.

This is so delicious!!


Note:  There are special geraniums sold at greenhouses that are "scented" geraniums.  Known for the scent of their leaves, and not their flowers.  There are many different scents, like rose scented, lemon scented, etc.  Just go to a year-round type greenhouse and ask.  You just pick the leaves and use them in the recipe.  The scent is held in the leaves.  You can taste the lemon flavor in the leaves when you eat the cake.  Hope this helps!


Marsha in Ohio





1 box Yellow cake mix

1 c. packed brown sugar

1 c. coconut

1/2 c. pecan pieces

6 T. margarine or butter, melted

2 T. milk

2 c. crushed corn flakes


Prepare cake mix according to package. Cool 5 minutes.  While cake is cooling, combine sugar, coconut, pecans, margarine, and milk. Stir in cereal just before spreading on cake.  Spread evenly over top of cake.  Broil 2 to 4 minutes or until lightly browned.  Serve warm.






1 cup long-cooking oats

1 1/4 cup boiling water

1 cup sugar

1 stick margarine

2 eggs, beaten

1 1/3 cup all-purpose flour

1 t. baking soda

1 t. cinnamon

1/2 t. salt

1/2 t. vanilla extract

1 1/2 cup brown sugar, packed and divided

1/4 cup evaporated milk

2 T. butter

7 oz. pkg. shredded coconut

1/2 cup walnuts, chopped


Combine oats and boiling water together; let stand 20 minutes.


Combine next 8 ingredients.  blend in one cup brown sugar; add oatmeal.


Pour mixture into a 13x9 greased and floured pan.  Back at 375 degrees for 30-40 minutes. 


Combine remaining brown sugar, evaporated milk, butter, coconut and walnuts; spread on baked cake.  Return to oven and brown topping under broiler.


Moist and delicious -- heavy cake.





As submitted by Karen Epley and she titled it:


(I've done the fine tuning from all the other posts and added them in to what Karen had written. . .)  Easy and Yummy



Prepare one devil's food cake recipe as directed and bake in 9x13.  Cool.

Prepare two large packages of (instant) chocolate pudding, (the size that calls for 3 cups of milk) and let it set up.

Break six to eight Heath Bars into small pieces. I freeze them, put in a plastic bag and hammer them on the garage floor!


Cut cake into very small pieces (dice size) and put half in a very large bowl.  I use a punch bowl, the Longaberger XL works but it looks yummy in something you can see through.


Spread half of the pudding over the cake.  Spread one (8 oz) container of Cool Whip over that and then sprinkle the Heath Bars over Cool Whip.  Repeat steps with remaining cake, pudding and another container of Cool Whip. (use the next larger size of Cool Whip for the top so not skimpy on top.)

Then sprinkle with the remaining Heath Bars.

Chill and serve.  Should be prepared the night before or in the morning and let it set.  It easily serves 24. I had 14 at my party and took the leftovers to work the next day and served an office of 8!  * * * * * *


Another suggestion from a viner was to substitute some Kahlua in with the milk when mixing the pudding.


AuggieC in Illinois





Someone asked for the dump cake recipe once again - this has been going around a long time because we have new people added all the time. Here goes.


1 16 oz can of crushed pineapple

1 1 oz can of pie filling (any flavor you wish - they have lots more available now) 

1 box of yellow or white cake mix (cheapest you can get is fine)

1 stick of REAL butter


That's the order you put into your 9 x 13 Longaberger Baking Dish. First thing, though, is spray with PAM (I use butter flavored Pam)

Just make sure you cover all the dish with your pineapple - don't drain

Place your pie filling all over top of the pineapple

While still in the bag, try to get rid of the big lumps of cake. Then sprinkle all over the rest of the mixes.

Melt butter in Creamer or Sm. Dessert Dish - drizzle all over


Bake in a 425 degree oven for about 45 mins. Check in 40. It needs to be slightly brownish (not burnt), crumbly looking to be exact. Remove from the oven. Serve just as it is in dessert bowls or over vanilla ice cream. Yummy


Wilma Brown




Thanks to all of you who sent me recipes.  I believe the one I received from Diana W. is exactly the one that I had previously.  I will post it, along with some others received, in the recipe section.

My grandmother gave me the recipe and baked many of those cakes for me.  I was pretty down knowing I had lost the recipe.  Thanks again, to everyone who sent me a recipe, for taking the time to send it.  I REALLY REALLY APPRECIATE IT!

Missy is going to send her recipe.  I will post it when received.

Jo from MO
Jo Weatherholt




4 eggs
1/2 c. oil
3/4 c. water
3 oz. pkg. lemon Jell-O
Beat eggs, oil, water and Jell-O until light and fluffy. Add 1 package lemon cake mix. Bake in 9 x 13 pan for 30-40 minutes at 350 degrees. Take out, poke holes all throughout the cake, an inch apart, cover with icing.
1 1/2 c. powdered sugar
Juice of 2 lemons, or about 1/2 c.
Bring to a boil. Spoon onto cake over holes.
Diana W



Lemon Cake:
1 box Lemon Supreme Cake Mix
1-3/4 cup oil
5 eggs
3/4 c orange juice
1-3 oz. box lemon gelatin
1/4 c. lemon juice
5-6 Tbs powdered sugar
1-8 oz pkg. cream cheese
4 - Tbsp. butter
1 tsp. vanilla
1 box powdered sugar
Combine oil, orange juice, eggs, gelatin and cake mix beating until smooth.  Pour into a greased and floured 9 x 13 baking dish.  Bake at 325 for approx. 30 min (do not overbake).  Prick all over with a fork and pour lemon juice and sugar mixture over cake while warm.  Frost when cake is cool.  This is a very rich cake so a little goes a long way.




3 eggs                                1 tsp. cinnamon
1 1/2 C. vegetable oil          1/4 tsp. salt
2 C. sugar                          3 C. chopped, pared apples
3 C. flour                           1 C. chopped walnuts
2 tsp. vanilla                      (optional)

Topping:  1 C. light brown sugar
               1/4 C. milk
               1 stick butter or margarine

Preheat oven to 350 degrees.  Grease and flour 10" tube pan, Bundt Pan, angel food pan, or
13 x 9 x 2" pan.  Also makes 2 loaves of bread.

Sift dry ingredients together in a large bowl...beat the eggs.  Add sugar and oil...beat for 3
minutes at high speed.  Add sifted dry ingredients slowly.  This batter is very thick and stiff...I use my dough hooks at this point.  Fold in apples, nuts, and vanilla.  Pour into prepared pan(s) and bake 1 hour and 15 minutes.  Remove from oven and pour topping over cake in pan.

Topping:  Combine ingredients in a sauce pan and bring to a boil.  Boil for 3 minutes.  Pour over
cake as it is removed from oven.  Let cake cool in pan, then invert on plate and turn over on
another plate so top of cake is seen.

Note:  If using 2 loaf pans, oven stays at 350 degrees, but cooking time is reduced to 50 mins.
to 1 hour.    ENJOY!!

Someone had recently posted a request on The Vine for an apple cake recipe.  This one was passed on to me from my MIL when I got married.  It is my husband's favorite.

B. Wagner




YUM!!!!!!!!  This is from Bunco...... It is great.

3 eggs
2 C sugar
1 C cooking oil
2 C all-purpose flour
2 tsp cinnamon
1 tsp baking soda
½ tsp salt
1 tsp vanilla
1 C chopped nuts
4 C thinly sliced pared tart apples (5 medium)

Beat eggs with a mixer until thick and light.  Combine sugar and oil; pour into eggs with mixer on medium speed.  Stir together flour, cinnamon, soda, and salt; add to egg mixture with vanilla.  Beat to mix.  Stir in nuts.  Spread apples in a buttered 9x13 pan.  Pour batter over apples, spreading to cover.  Bake in a 350° oven for 1 hour.  Remove from oven and cool.  Spread with cream cheese frosting.

Cream Cheese Frosting:
Soften 2 3 oz pkgs. cream cheese.  Beat until fluffy.  Beat in ½ c melted butter; then beat in 2 C powdered sugar and 1 tsp lemon juice. Spread over cooled cake.  Refrigerate leftovers.  Makes 12 - 15 servings.

Lisa L-S in Illinois






1 yellow cake mix

1 c. brown sugar

3/4 c. pecans

1/4 c. firm butter

3 eggs

1 1/2 c. dairy sour cream

1 can (large) drained peaches


Grease & flour 9x13 pan


Mix 2/3 c. cake mix with sugar, nuts and butter until crumbly.


Beat eggs and blend in sour cream and remaining cake mix, batter will be slightly lumpy.


Spread 1/2 batter in pan, sprinkle top with 1/2 sugar mixture.  Spoon on peaches, spoon on rest of batter and top with rest of sugar mixture


Bake 350 for 30 to 40 minutes.

Submitted by Vonda Ludke





2 cups white sugar

2 eggs - cream together

2 cups flour

2 tsp. baking soda

1 tsp. vanilla

20 oz. can crushed pineapple (use juice)

1 cup chopped nuts (walnuts or pecans)


Bake at 350 degrees - approx. 45 minutes

in a 9 x 13 greased pan



Mix all below until creamy -

1/2 cup butter melted

8 oz. cream cheese

1 1/2 cups powdered sugar


Chop more nuts and sprinkle over the top.


Submitted by Jill Youell



        1/3 cup packed brown sugar
        1 3/4 cup flour + 1 Tbsp
        8oz Mini chocolate chips
        1 tsp baking powder
        1 tsp baking soda
        1/4 tsp salt
        3/4 cup sugar
        1 tsp vanilla
        1 cup sour cream
        1/2 cup + 2 Tbsp softened margarine
        3 large eggs
    Preheat oven to 350° Combine 1 3/4 cup flour, baking powder, baking
soda, and salt in small bowl.  Set aside.  Beat sugar, 1/2 cup margarine and
vanilla in large mixing bowl until creamy.  Add eggs one at a time, beating
after each egg.  Gradually add flour mixture alternately with sour cream.
Fold in chocolate chips (reserving 1/2 cup for topping.  Spread into a 9"
    Topping: Combine 1 Tbsp flour, brown sugar and 2 Tbsp margarine in small
bowl with pastry blender until crumbly.  Stir in 1/2 cup chocolate chips.
Spread on top of cake mixture and bake 25-35 minutes until toothpick comes
clean.  Cool in pan, and cut into 24 pieces.
    Each piece ----4 POINTS
    Another "comfort food" that makes the kitchen smell yummy!!!





2 sticks of butter or margarine
3/4 cup granulated sugar
3/4 cup brown sugar packed
1 teaspoon vanilla
1 large egg
2 1/4 cups flour
1 teaspoon of salt
1 teaspoon of baking soda
2 bags Heath bits
1 cup chocolate chips

Preheat oven to 375. Cream butter, add sugars until smooth then add egg and
Mix the flour, salt and soda together and gradually mix in until well
Stir in Heath bits until evenly distributed.
Spread evenly in a large, well - greased jelly roll pan and bake for 20-25
minutes. Cool on a rack completely - at least an hour or 2. Trim the edges
and toss (yeah...right -- or give them to your dog). Cut in large squares
then diagonally in triangles and put them back on the cooling rack.  Melt
the chocolate chips according to package directions and swirl all over.
Refrigerate for a half hour or so to set chocolate and that's it.

Jill Youell



Carol, funny you should ask.....I just finished making a batch of this and came downstairs to read the Vine! It's called White Trash and here's the recipe.
1 1/2 pounds white almond bark
2C crisp rice cereal
1 1/2c pretzel sticks
4c Capn Crunch peanut butter cereal
1 1/2C miniature marshmallows
Combine all but the white chocolate. Melt white chocolate and pour over mixture stirring until it's completly coated. Spread onto waxed paper to harden. Break into pieces and store in an airtight container. Enjoy!

     4 cups Crispix cereal
     1-1/2 cups salted peanuts
     1-1/2 cups small knotted pretzels
     16 oz. M&M's (or Reese's) candies
     bag of white chocolate chips
     Mix the dry ingredients in a large mixing bowl.
     Microwave the white chocolate chips on med. high at 1 minute intervals and stir (do not overcook of they will become hard).  Stir and if hot enough, they will melt. Pour over the dry ingredients and mix together to coat.
     Spread on lined cookie sheet.  When hard, break into pieces.

Baskets of Blessings,
 Shirley Conner

This is lightly coated in the almond bark.

Mix the following in the ex large Tupperware mixing bowl.

5 cups holiday shaped pretzels.
6 cups popped corn. ( Pop into separate bowl and lift out to avoid un-popped kernels.)
4 cups Crispix
2 cups peanuts
1 cups almonds
3 cups Corn Chex
1 package of red and green M & M's.

In a separate mixing bowl melt 20 oz almond bark and 2 T. oil.

Melt in a microwave at med temp and stir often. Do not get it very hot, just melted.

Pour over dry ingredients and stir to coat evenly.
Pour onto wax paper and cool.
Store air tight.

Enjoy, Carol


 I had my mothers recipe from when I was a little about 45-50 yrs ago!!

1 medium potato
1 pkg, 10x sugar
1 pkg shredded coconut
1 tsp vanilla flavoring
Boil potato and pour off the water. Add sugar and coconut. Mix all together, add vanilla. Butter a 8x8 pyrex dish and spread in the above mixture. Melt 4 squares of bitter chocolate and pour over the top. Put in fridge, but take out before chocolate is too hard to score off squares to cut after its nice and cold. Hope this helps!

Linda K in GA





1 cup raw peanuts
1 tsp. butter or margarine
1 cup sugar
1 tsp. vanilla
1/2 cup white corn syrup
1 tsp. baking soda
dash salt

Stir together peanuts, sugar, syrup and salt in lightly greased two quart microwave safe batter bowl. Microwave four minutes full power. Stir well. Microwave another 3.5 minutes on full power. (Beige in color) Add butter to mixture, blending well. Return to microwave 1.5 minutes. Add vanilla and baking soda and gently stir until light and foamy. Pour onto lightly greased cookie sheet. Cool. Makes 1 pound.

Erin in WI


I have done this many times, but I use white chocolate melting wafers (can also use the dipping chocolate bark that is in the grocery stores).  Melt chocolate either microwave or double boiler method.  Pour out onto parchment paper (or foil, etc) and drop crushed (crunched) candy canes on top.  I spread gently with a spatula.  Let set and then break.  If you don't spread, the peppermint pieces will tend to pop off when you crunch up into brittle size pieces.  I did this for my open house, and put a few pieces into a cello bag and tied with plaid ribbon.  It is a great gift to have on hand for neighbors who come visiting, teachers, etc. Great way to use up old, broken candy canes!

Sari in WV





I, too, was looking for Christmas Bark this year.  I want to put it in a snowflake cello bag with Christmas ribbon and place inside the Dessert Bowls that I'm giving as gifts.  (Then, I'll wrap each Dessert bowl individually with candy in cellophane and tie that with a pretty ribbon) I love the bark, also, even though I'm not crazy about peppermint candy.  Since I couldn't find it at the gift shop that usually carries it during Christmas, I went to a local candy store and asked if they could make it!  She said, "Sure!" I asked the candy maker how she was going to make it.  She's going to melt milk chocolate first and pour it onto a cookie sheet.  When that sets, she'll spread melted white chocolate over that layer.  Finally, she will sprinkle cracked peppermint candy canes over the entire surface.  When it sets, she will break it apart, much as she does with peanut brittle.

I'm not sure if other ingredients are used but she sounded like it wasn't much of a problem.  Good luck in finding a recipe--or go to your local candy store!

Rose in WA





1 egg white

1 tbsp water

1 lb pecans

1 c sugar

1/2 to 1 tbsp cinnamon


In a small Longaberger mixing bowl beat egg white and water until frothy.

In a medium Longaberger mixing bowl combine the sugar and cinnamon.

Dip pecans in egg white mixture (dump them in all at once)

Transfer pecans to sugar mixture and toss with a fork to thoroughly coat.

Line a shallow pan with parchment paper. Spread out the pecans to make one layer.

Bake at 300 degrees about 45 minutes, stirring every 15 minutes.

Store in airtight container or give as a gift in the small dessert dish.

Serve in small covered dish.


This is an old southern recipe that I've made for years.   Recently did a cooking show and it was one I demonstrated.  Very easy  and quick. Good time to talk about black marks on our bowls from electric mixers.  I had a can of Barkeepers Friend that I just held up as a rec. for cleaning.   Enjoy! Enjoy!

Jan Thomas


Toffee Butter Crunch Candy

1 c. Butter
1 1/3 c. sugar
1 tbsp. light corn syrup
3 tbsp. water
1 c. coarsely chopped blanched almonds, toasted
4 (4 1/2 oz.) milk chocolate bars, melted
1 c. finely chopped almonds, toasted

Toast almonds in 300 degree oven until light tan.  Melt butter in large saucepan.  Add sugar, corn syrup and water.  Cook over medium heat, stirring now and then to hard stage(300 degrees). Watch carefully after 280 degrees. Quickly stir in course chopped nuts, spread in well greased 9x13 pan. Cool thoroughly. Turn out on wax paper, spread with 1/2 chocolate and sprinkle with 1/2 finely chopped nuts.  Chill and cover and invert and spread other side with chocolate and sprinkle with nuts.  Chill and break apart.

Gloria in Iowa


1 cup butter
8 oz. Velveeta cheese
1 l/2 teaspoon vanilla
2 lbs. powdered sugar
1/2 cup cocoa
1/2 cup chopped walnuts or pecans (optional)

Melt butter and cheese over low heat, stirring constantly. Take off heat, stir in vanilla. Pour over sugar and cocoa that has been blended together. Mix quickly. Spread in buttered 9 x 13 pan. Press in nuts. Let set 2 hours. Cut into squares.







Bring to a boil:

2 cups water

½ cup milk

3 tablespoons butter

¾ tsp salt [I omit this because we’re sodium-watchin']


Into this boiling mixture, stir in:

4 oz cream cheese

4 oz French onion dip [or you can use plain sour cream]

1/3 cup cheddar cheese


Once dissolved, stir in:

2 cups instant potatoes and allow to set the designated amount of time on the box [mine calls for 5 minutes]


I place the potato mixture into a Grandma Bonnie’s pie dish [but a Longaberger 8x8 would work … or I double into a Longaberger 9x13 when I have a crowd].  Dab butter across the top of the potatoes.  Top with shredded cheese – as much as you like.  Bake at 325 degrees for 45 minutes. 


They’re easy and yummy! 

Bev in IA




1 can sweet corn (do not drain)

1 can creamed corn

1 cup grated cheese

1 stick butter

1 cup dry macaroni


Mix together in 8x8 baking dish.  Bake covered at 350 for 30 minutes; uncover and stir - bake 30 minutes uncovered.

Shared by Vonda



6 cups sliced or cubed zucchini, cooked in salt water until tender.  Drain.

1 cup grated carrots
1/4 cup chopped onion
Combine zucchini, carrots and onion
Mix in 1 can cream of chicken soup and
1 cup sour cream

Melt 1 stick margarine and add contents of 1 box Chicken Stove Top Stuffing.  Mix and pour half of the stuffing into the bottom of a greased (PAM) 9x13 baking dish.  Spread out.  Now I like more stuffing so I use one box for the bottom and one box for the top.  Pour zucchini mixture over this.  Top with remaining stuffing mixture. (again, I use a full box for the top)

Bake 350 degrees for 30 minutes.



325* for 1½  hours

1½  Cups Onion Chopped
¼  Pound Margarine (1 cube)
3 Pkg. George Washington Broth (3 TBLS McKay's Chicken Seasoning works great)
Add to: 5 slightly beaten eggs
1 Large 32 oz. carton Cottage Cheese
1 Cup chopped pecans or walnuts
½ Cup Condensed Milk (or regular milk)
½ Pkg. "Special K" Cereal (approximately 4-5 cups)

Mix all together and bake in 9X13 pan or 2 loaf pans.

This can be made ahead and frozen.  Take out of freezer and allow to thaw
overnight in refrigerator.  Bake as usual.

Also is very good in sandwiches as a left-over snack.

Kathy John





Note: All suggested amounts are approximate depending on the size of the vegetables.


2-3 Zucchini & 3-4 Yellow squash -- sliced

3-4 Carrots -- shredded

Lasagna noodles -- uncooked

1 egg

Ricotta or Cottage cheese -- large container

Mozzarella cheese -- sliced or grated

Parmesan cheese

Purchased Alfredo sauce

 Steam vegetables until al dente. Thoroughly press moisture out of vegetables and mix with Alfredo sauce.

Stir egg into ricotta cheese.

Grease 9x13 pan.

Spread thin layer of sauce in bottom of pan. Layer noodles, sauce, mozzarella, ricotta. Repeat. End with noodles, thin layer of sauce and top with shredded parmesan cheese.

Bake at 350º for 20-30 minutes until browning on top.

Amy Gill



1 medium onion chopped

1 medium green pepper seeded and chopped

2 16oz can tomatoes, undrained

1 16oz can kidney bean, drained and rinsed

1 can 6 oz tomato paste

2 1/2 cups water

dash of salt and pepper

1 tsp sugar

2 medium zucchini, chopped

no boil lasagna noodles

2 cups fat free mozzarella cheese, shredded


Sauté onion and pepper in 1/4 cup water in large nonstick skillet until tender


Add the tomatoes, liquid and all the beans, tomato paste, salt, pepper, sugar and all water.  Heat to boil. Reduce heat and simmer 15 min, stir occasionally


Sauté zucchini in 1/4 cup water in separate pan until crisp-tender, about 5 min. Drain well


Preheat oven to 350. Spoon a third of sauce evenly over the bottom of 9x13 dish.  Arrange layer of noodles, top with zucchini, 1 cup of cheese and half of remaining sauce.


Next layer on noodles, remaining sauce and cheese.


Cover and bake 40-50 min.  Uncover and bake 15 minutes longer.  Let stand 10 minutes before cutting and serving.


(I didn't use fat free cheese and I added garlic to taste) Have fun!


Chere Wehling





1/2 c. celery, chopped
1 onion hopped
1 c. carrots, sliced
2 c. potatoes, diced
1 c. dry lentils, washed
l t. salt
2 T. parsley
1 qt. water
1 can tomatoes (1 lb. 12 oz.) chopped
1/4 t. thyme
  Place all ingredients (except tomatoes) in saucepan.  Cook on low heat for about 1 hour.  Add tomatoes to cook last 15 minutes. 
Erma Huffaker




 2 1/2 c. water
1/2 c. V-8 or tomato juice
3/4 C. uncooked lentils, washed
1/2 c.  uncooked brown rice, washed
3/4 c. grated cheese
1/4 c. onion flakes or 3/4 c. fresh onion, chopped
1/2 t. basil leaves
1/4 t. oregano leaves
1/4 t. thyme leaves
1/4 t. garlic powder
l t. salt
1 T McKays chicken seasoning
   Stir thoroughly. Fold in grated cheese. Cover dish and bake at 300 degrees for 2-2 1/2 hrs.  Nice for Sabbath as it can bake while you are at church.
 Good luck! 
Love,  Erma


2 lbs. frozen hash brown potatoes

2 cans cream of chicken soup

2 8 oz. cartons sour cream

1 10 oz. pkg. cheddar cheese, grated

1/4 cup diced onion

1 stick butter

salt and pepper to taste


Sauté onions in 1/2 stick butter and add other ingredients. 

Place in 9 x 13 casserole.  Add 2 cups crushed corn flake crumbs to remaining half of the butter (melted).  Put on top of casserole.  Bake at 325 one hour.











½ # soft butter

2 cups of sugar

3 eggs

1 container of ricotta cheese (15 oz)

2 tsp vanilla

4 cups of flour

1 tsp salt

1 tsp of baking soda


Lightly grease cookie sheet and preheat oven to 350


Drop batter onto the cookie sheet using a spoon, bake 10/12 minutes, cool and make frosting

The cakes will be lightly brown on the bottom and usually light in color on top!  (Yield 5 dozen)

Cool then make the frosting.



¼ pound of soft butter

½ tsp of vanilla

1 box of 10X sugar (1 pound)

3 T milk


Peggy Ruchala





6 eggs

3 ½ cups of flour

1 ½ cup of sugar

½ pound of butter (2 sticks)

4 tsp. baking powder

2 tablespoons Anise extract

2 tablespoons of Anise seeds (optional)


Mix all of the above until well blended.

Using your pizzelle iron, drop by teaspoons full and bake!


Peggy Ruchala





6 Tablespoons of butter

1/3 cup of Crisco

1/2 cup of dark brown sugar

1/3 cup of white sugar

1 egg

1 1/2 tsp. vanilla

1 1/4 cups of flour

1/2 tsp. baking soda

1/2 tsp. salt

12 ounce package of Hershey's Special Dark Chocolate Chips

3/4 cups chopped walnuts (optional)


Preheat oven to 350


Cream the butter, Crisco and the sugars.  Add the remaining ingredients.  Blend well.  Drop by rounded teaspoons onto ungreased cookie sheet.  Bake 10/12 minutes.  Cool slightly then remove to wire racks to cool completely.  Makes about 3 dozen cookies.


Peggy Ruchala





1 -8 ounce Philadelphia Cream Cheese (room temperature)

1 stick of butter (room temperature)

1 egg

1 tsp vanilla

1 box chocolate cake mix

10X sugar for dusting


Preheat oven to 350


In a large bowl with an electric mixer, cream the butter and the cream cheese until smooth.  Beat in the egg.  Then beat in the vanilla.  Then beat in the "dry" cake mix.  Cover and refrigerate for 2 hours to firm up so you can roll into balls.  Roll the chilled batter into tablespoon sized balls and then roll them in the 10X sugar.

Place on ungreased cookie sheet 2" apart and bake for 12 minutes.  The cookies will remain soft and "gooey".  Cool completely and sprinkle with more 10X sugar if desired.  Makes about 2 dozen.

Peggy Ruchala




3/4 cup margarine or softened unsalted butter
1 cup golden brown sugar
1/4 sugar
1 egg
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt (only if you're using butter)
LOTS of semi-sweet chocolate chips

Preheat oven to 350 degrees. Cream margarine and sugars until creamy. Add egg and vanilla and blend. Stir in flour, cornstarch, baking soda and salt (only if you are using butter). Add lots of yummy chocolate chips and stir them in!

Drop by tablespoon onto a greased baking sheet. If you want thick cookies, leave the dough mounded. If you prefer flatter cookies, press the dough gently into a disc.

Bake for 8-10 minutes. It is really important to bake the cookies until the edges are JUST turning brown. If you wait until the cookies are completely brown, they will be crispy!


Posted by Vonda

There is another important step to achieving the ultimate soft, chewy cookie. Once the cookies are removed from the oven, let them cool slightly and then remove them from the baking sheet. If they are left on the baking sheet to cool completely, they continue to cook and will become brittle. It is ideal to let them cool on a wire rack.



Grandma Bonnie's Original Pineapple Drop Cookies

These cookies are one of the Longaberger family's favorites. They were always quick to disappear from Bonnie's kitchen


4 cups flour   

1 cup oleo    

1 can crushed pineapple, drained

1/2 tsp salt    

2 cups white sugar (save juice for glaze)

1 tsp baking soda    

2 eggs    

1 tsp vanilla

Preheat oven to 350 degrees.

Sift flour, salt, and baking soda together and set aside.

Beat the oleo and sugar together, then add eggs and keep beating. Next add the pineapple, vanilla, and sifted ingredients. Mix well, then drop by teaspoonfuls on a greased cookie sheet. Bake at 350 degrees for 12 minutes.


4 tablespoons oleo   

1 pound powdered sugar       

pineapple juice

Beat oleo till smooth, then add powdered sugar and 1 tbsp of pineapple juice of a time until you have the right consistency for a glaze, spoon the glaze over the cookies while they're still warm. Delicious!

Submitted by Diana Wilson



        3 cups Fiber One cereal
        2 regular size Hershey Candy bars
        1/3 cup reduced fat peanut butter
elt chocolate and peanut butter and pour over cereal and stir well.
Form into 1/3 cup haystacks and cool on waxed paper.

I also have used All Bran instead, and it makes more of a crumbly mixture that is great to eat by the handfuls.  When I make it like this, my kids just call it "Hay"   :)   and they also think it tastes like the "people food" or "puppy chow" treat that I USED to make.  :)
    1/3 cup servings (Hay) or each haystack ----1 POINT!!!  Yeah!!



On the special occasion of Morgan Mosbey's 13th birthday (5/15/2003)
"The only thing better than a friend, is a friend with chocolate."

1 1/2 cups all-purpose flour;
1 1/2 teaspoons baking powder; 1/2 teaspoon salt
3/4 cup packed brown sugar
3/4 cup white sugar
1 cup rolled oats
1/2 cup semisweet chocolate chips
1/2 cup (choose one of the following) chopped walnuts, dried
cranberries, Cheerios, Rice Crispy Cereal

1. Using a 1 quart or 1 liter jar, layer in the ingredients (paper funnel is helpful for pouring) in the order given. Pack down the jar after each addition (ice cream scoop is helpful for packing.) Put the lid on, and cover with an 8 inch circle of fabric. Secure the fabric over the lid using a rubber band, then cover the rubber band by tying a nice piece of ribbon or raffia around the lid. Attach a tag to the ribbon with the following instructions:
2. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together 3/4 cup of softened butter, with 2 eggs and 1 teaspoon of vanilla. Add the entire contents of the jar, and mix by hand until
combined. Drop dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 12 to 15 minutes in the pre-heated oven.

Tina Mosbey





mini pretzels

bag of Hershey kisses

bag of M&M's


Place mini pretzels on a sprayed cookie sheet (or non stick).

Place a Hershey kiss on  each pretzel.

Bake in 275 degree oven for 2-3 minutes.

Remove from oven.

Place an M&M on top of each pressing down on it so that the chocolate fills the pretzel.

Place in refrigerator for 10-15 minutes.


I love these :)

Robin in PA




2 1/4 cups flour
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
9 oz. package of Rolo candy

Preheat oven to 350F. Beat sugars and butter until light and fluffy. Add eggs and vanilla, beat well. Add flour and baking soda, blend well, chill dough in refrigerator for at least 3 hours. Roll 1 tablespoon of dough in palm of hand to form a ball. Press Rolo into ball, covering it completely. Flatten bottom of cookie into palm of hand. Press other side into mixture of 1 cup chopped nuts mixed with 1 tablespoon sugar. Place cookies, nut side up, on an ungreased cookie sheet. Bake for 9 minutes.





1/2 cup sugar

1/2 cup chopped pecans

1 cup chocolate chips

1 cup firmly packed brown sugar

2 1/2 cups flour mixed with

         1 tsp baking soda

         and 1/4 tsp salt


layer ingredients in order given in a 1 quart "wide mouth" canning jar.  Press each layer firmly in place before adding the next ingredient.


To prepare...


1. Empty jar of cookie mix into large mixing bowl.  Use your hands to thoroughly blend mix.

2. Add:   1 1/2 sticks butter or margarine, not diet, very soft.

              1 egg slightly beaten

              1 tsp vanilla (optional)

3. Mix until completely blended.  You will need to finish mixing with your hands.

4. Shape into balls the size of walnuts.  Place 2" apart on sprayed baking sheet.

5. Bake at 350* for 13-15 minutes.  Cool 10 minutes on baking sheet.  Remove to racks to finish 

    cooling.   These cookies do not firm up until completely cooled.


Makes 2 1/2 dozen cookies   




Diana Wilson


1 cup margarine
2 cups powdered sugar
2 large eggs
2 tsp baking powder
1 tsp vanilla
1/2 tsp almond extract
3 1/2 - 3 3/4 cups flour

Cream margarine and powdered sugar. Beat in eggs. Add vanilla and almond extract. Add baking powder to flour and add to mixture. Using enough flour to make a stiff dough. Cover and chill. Roll 1/8" thick and cut into shapes. Place on greased cookie sheet. Bake in 375 degree oven for 7-8 minutes. Cool and frost. Makes about 3 dozen.

This has been my very favorite sugar cookie for years--I have made them for every holiday!
Diana in Iowa


Submitted by: Kelli Breuklander

1 cup marg (softened)
1 1/2 cup sugar
2 eggs
2 Tbsp milk
1 tsp vanilla
4 cups flour 1 1/2 tsp baking soda
1 1/2 tsp creme of tarter
pinch salt

Mix all ingred together and roll out onto floured surface to desired thickness. Cut out and bake approx. 8 minutes at 325 degrees on greased cookie sheet. Remove from oven slightly BEFORE they appear "done". I usually remove them just when they are no longer "shiny", but NOT yet the slightest bit golden brown.

Mix frosting:
1 8oz pkg creme cheese
2 Tbsp margarine
2 tsp vanilla
4 cups powdered sugar
add a few drops milk after mixing to achieve desired consistency and spread onto cookies.
Store in airtight container for about 2 hours, and they make delicious SOFT cut-out cookie!!!!!!!





These are very dainty cookies. I think they would be very nice for a tea party.

Melting Moments

1 cup unsifted flour
1/2 cup cornstarch
1/2 cup confectioners sugar
3/4 cup margarine
1 tsp vanilla

Stir together flour, cornstarch and sugar. In large bowl beat margarine until smooth at medium speed.

Add flour mixture and vanilla, beat until well blended.

Refrigerate 1 hour

Shape into 1 inch balls. Place about 1-1/2 inches apart on ungreased cookie sheet, flatten just a little. Add chocolate morsels on top (optional).

Bake in 375 degree oven 10-12 minutes. Cool.

Makes 3 dozen.








A Home Show hostess recently served this dessert and I loved it so much that I made a double batch as part of my dessert table at my "Vote for Longaberger" event last night.  It must have been a hit, because 1/4 of the ladies attending wanted the recipe.  I see where another similar dessert was posted recently.


1 can solid pack pumpkin (15oz)

1 can evaporated milk (12oz)

3 eggs

1  1/2 cups sugar

4 teaspoons Pumpkin Pie Spice

1/2 teaspoon salt

1 Package Duncan Hines Deluxe Butter Recipe Golden Cake Mix

1 cup chopped pecans

1 cup melted butter or oleo

Whipped topping


Preheat oven to 350.  Grease bottom of 13x9x2 pan.


Combine pumpkin, milk, eggs, sugar, PP spice, & salt in large bowl.  Pour into greased pan.  Sprinkle dry cake mix evenly over the pumpkin mixture.  Top with pecans.  Drizzle with melted butter. 


Bake at 350 for 50-55 minutes or until golden brown.

Cool completely.  Serve with whipped topping.  Refrigerate leftovers.

Serves 16-20


Becky Montgomery








8 CUPS POPCORN (air popped is best but I usually do it on the stove..)


Lightly coat 6 qt. Dutch oven, spoon, and 13 x 9 baking pan with vegetable cooking spray.

Slice each piece of candy corn in half lengthwise.  In Dutch oven, over very low heat, melt marshmallows, stirring constantly with spoon.

Remove from heat.

Add popcorn, stirring to coat evenly; stir in candy corn.

Using waxed paper or well greased hands, press mixture evenly into pan.

Let cook about 1 hour then cut into 24 squares.


1 sq. 55 calories, negligible gat, 0 mg cholesterol, 15 mg sodium


Jill Youell




2 cups pumpkin (one 16 oz. can solid pack)
1 large can evaporated milk (12 oz. can)
1 cup sugar
3 eggs
1/2 teaspoon cinnamon
1 box yellow cake mix
2 sticks butter (not margarine)
1 1/2 cups walnuts or pecans

Mix pumpkin, evaporated milk, sugar, eggs and cinnamon. Pour into Longaberger 9"x13" pan lined with wax paper. Top with one box yellow cake mix. DO NOT MIX!
Simply pour dry mix evenly on top of pumpkin mix. Top that with 1 1/2 cups of nuts, pat down. Melt butter and pour on top. Bake at 350 degrees for 40-50 minutes. Cool and invert on serving tray. (Haven't tried it yet, but I'm sure it will fit on the Longaberger rectangular pottery tray). Serve cold with whipped topping.
Note: Bake 40-50 minutes, depending on oven, nuts will start to burn.

I have not made this recipe myself yet, I will for Thanksgiving dinner, but I've had it at 2 parties I went to and it is absolutely delicious. Don't be scared off by the 2 sticks of butter, you won't eat the whole dessert yourself, so you'll only get a bit of the 2 sticks, but that is what makes it taste soooooo good. And ... I've only had it with walnuts, not pecans, so again it's up to your individual taste. Enjoy!   Faye in Pa.





                1 can (21 ounces) cherry pie filling
                3/4 cup packed brown sugar
                2/3 cup quick-cooking oats
                1/3 cup all purpose flour
                1/4 cup butter or margarine
                Vanilla ice cream, optional
     Spoon filling into a greased 9-in.pie plate. In a bowl, combine brown sugar, oats and flour, cut in butter until crumbly. sprinkle over filling. Microwave on high for 12-14 minutes. Serve warm with ice cream if desired. Yields 4-6 servings.
Carolyn Schock



This recipe was shared by Nancy Reddick NSL

2- 12oz bag of frozen mixed berries (thawed)
1 can (21 oz) apple pie filling
1 1/2 tsp cinnamon
1/3 cup sugar
1 tube slice/bake sugar cookie dough

Combine berries, pie filling, sugar and cinnamon.
Spoon some into desert bowls ( do not fill over 1/2 full) Will work for approx 9 bowls. Leave room for cookie and ice cream!  Grab a pinch of dough and fashion it into a circle big enough to cover top of berry mixture in bowls. No need to be perfect.

Bake at 350 until golden brown ( 10- 12 minutes).  Sprinkle with sugar and top with scoop of ice cream.  YUMMY!!!!!!

Submitted by Vonnie





1 cup flour
1/2 cup margarine
1/2 cup chopped pecans (or nuts you like)
8 oz. cream cheese
1 cup powdered sugar
1 cup cool whip
1 pkg. instant pudding mix (your flavor favorite)
1 1/2 cup milk
Cool Whip
Nuts, for garnish

Mix flour, margarine and 1/2 cup nuts together; press into an 8x8 inch pan.  (YOU HAVE TO DOUBLE THIS ... 8x8 isn't enough of this dessert.)

Bake for 15 minutes at 325 degrees and cool.  Blend cream cheese, sugar and Cool Whip together until smooth.  Spread over cooled curst.  Mix pudding and milk together; spread over cream cheese layer.  Top with Cool Whip and garnish with a few reserved chopped nuts.



Easy Lemon Cake Bars

1 can lemon pie filling
1 box lemon cake mix
3 eggs

Mix all ingredients together in a LB mixing bowl. After all ingredients are thoroughly mixed spread mixture in a 9x13 baking pan.

If desired, sprinkle coconut over top. Bake at 375 degrees in a for 30 minutes in a 9x13 cake pan.

After cooled, sprinkle with a dusting of powdered sugar.





I baked 8 batches of these for a friends tea party in April. I use the dried red tart cherry version. Serve with Devonshire cream or whipped cream. YUM!!

2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
l/8 teaspoon salt
l/3 cup chilled, unsalted butter
1 egg, beaten
l teaspoon vanilla
l/2 cup heavy whipping cream

In a large bowl, combine flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir until just combined. Do not over mix this mixture.

Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is 7 inches round and about l l/2 inches thick. Cut this circle into 8 triangular sections. Alternatively, you can cut the dough into rounds with a cookie cutter. Place the scones on a parchment paper lined baking sheet or else a lightly greased pan. Make a mixture of one well beaten egg with 1 tablespoon heavy cream. Brush the scones with this mixture.

Bake at 375 degrees for approximately 15 minutes or until lightly browned. These scones freeze very well.

This recipe is very good as is but there are ways to jazz it up a little. When adding the fruit or chocolate chips do so just before adding the cream mixture:

1. You could add 1/3 cup of dried red tart cherries (I like Traverse Bay Fruit Co. cherries. They can be bought in a 3.53 oz. Bag. The cheapest I have found them is a Target.)

2. You could add l/3 cup of miniature chocolate chips.

3. Add 2 teaspoons grated lemon peel and l tablespoon poppy seeds.

4. Add l tablespoon poppy seeds and use l teaspoon almond extract instead of the vanilla extract. Sprinkle top of scones with flaked almonds after you have brushed them with the egg mixture.






l tub (8oz.) Philadelphia Cream Cheese Spread
l cup Kraft Shredded Cheddar Cheese
3 slices Oscar Mayer Smoked  Ham finely chopped (I use whatever I have)
Ritz cracker
Mix cream cheese, cheddar cheese and ham until well blended.  Spoon into ovenproof crock or bowl.  Bake at 350 for 20 to 25 minutes or until puffed and lightly browned.  Serve warm as a spread with crackers.  Make 2 cups.

Betty A




Makes 3 cups and is so easy to make - less than 10 mins to prepare!


11oz pkg. Stouffers Spinach Soufflé (orange box sold w/frozen food)
11oz cream cheese (cubed)
1/4 cp Milk
1/2 pkg.  Knorr Brand -vegetable soup & dip mix
1/2 cp Sour Cream
1/4 tsp Hot Sauce (optional)


Thaw spinach in power 6-7 minutes
Put cream cheese in large sauce pan on low to med heat to soften for a creamy texture, add milk to keep smooth, then add Knorr mix.  Add spinach from microwave to pan.  Bring to a low boil med to high heat.  (This warms up fast.)  Stir until will blended.  Remove from heat.  Add sour cream & hot sauce.   Serve immediately with Tostito Chips.

Note:  I used to divide half the dip, so I could microwave each bowl and keep it warm for the guest.  Now with the 2-Pie Server and a few candles it's functional and beautiful.  Isn't Longaberger the best!



Submitted by: Sandra Shafer


Soft cream cheese w/pineapple
shredded Swiss cheese
sweetened dried cranberries
apple juice
orange peel


Heat oven to 375*. In Longaberger bowl combine 1 (8oz) container soft cream cheese w/pineapple, 6 oz. shredded Swiss cheese, 1 tablespoon grated orange peel, 1/2 cup sweetened dried cranberries (made by Ocean Spray) and 2 tablespoons apple juice.  Spread in ungreased dish  Bake for 14 - 16 minutes or until thoroughly heated. Serve with apple or pear wedges or crackers, including Pepperidge farm snack sticks, they were good, and bagel chips were good too!




1 pkg. (8 oz.) cream cheese, softened
1/2 cup butter (no substitutes), softened
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans (optional)
Graham crackers


Beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate at least one hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.
(Freezes well also!)

Carol in WV






1 - 14 oz. can of artichoke hearts – mashed

1 - Small can of green chilies – drained

1 - Cup Lite Mayonnaise

1 - Cup of Shredded Cheese


Mix and bake at 350 degrees for 20 minutes

Serve with bread squares or tortilla chips

Heather Peffley




8oz cream cheese                                                                                                                     

1 cup mayonnaise                                       

1 cup sour cream                                                                                                                        

8 oz Swiss cheese, shredded                                                                                                    

2 Tbsp SPINACH & HERB MIX     (Tastefully Simple)

1 Tbsp GARLIC GARLIC   (Tastefully Simple)                                                                                                    

Combine all ingredients, bake at 350 degrees until bubbly.  Serve with bread or crackers.



(makes 2 cups)

1 8oz pkg. cream cheese, softened
½ c. softened butter (no substitutes)
¼ tsp vanilla extract
¾ c. confectioner's sugar
2 T. brown sugar
¾ c. mini chocolate chips (must be mini)
¾ c. finely chopped pecans (optional)
Graham crackers or Graham Cracker Stix


In a mixing bowl, beat the cream cheese, butter & vanilla until fluffy. Gradually add sugars, beat until just combined. Stir in chocolate chips. Cover and refrigerate two hours. Place cream cheese mixture on a large piece of plastic wrap and shape into a ball. Refrigerate for at least an hour. If you choose, just before serving, roll cheese ball in pecans. Serve with graham crackers. (You may add other flavors such as toffee chips, peanut butter chips, etc. along with the chocolate chips...but chop them into smaller pieces)










1/3 c. salad oil
1 tsp. salt
1/2 tsp. pepper
1 tsp. real horseradish
2 tbsp. vinegar
4 tsp. hot mustard
1 c. fine chopped celery
1 tsp. fresh parsley
1/4 c. fine chopped green onions
Shrimp, clean, cooked, cold
Hard-cooked eggs
Cherry tomatoes

Can be made 3 to 4 days in advance. Mix in jar and cool. Put clean, cooked shrimp on bed of lettuce. Sprinkle chopped hard-cooked eggs over shrimp, pour roumalade over everything. Cherry tomato on the side


Shirley in AZ


Submitted by: Diana Wilson


Sour Cream

Mix a small amount of horseradish into 1 pint of sour cream.






Submitted by Peggy L


The absolutely easiest, simplest thing to do is buy a turkey breast and a can of Campbell’s Golden Mushroom Soup (it has to be Golden). Thaw the turkey, and on the eve of Thanksgiving unwrap it, remove any goodies from the opening, rinse the turkey with water, drain it well and put the bird in a crock pot. Spread the can of Campbell’s Golden mushroom soup over the turkey breast, turn it on high, cover it and cook it in the crock pot for 10-12 hours. You won’t have a pretty turkey to carve, but you will have the most moist turkey breast meat that you’ve ever imagined. (If this is the route you take, depending on the number of guests you are expecting you might need more than one.)



One of the things that I love about summer is being able to find fresh fruits and vegetables from my local farmer's market. This past weekend I picked up a bag of fresh peas. Shelling peas always takes me right back to my grandmother's front porch. I decided to combine the peas with a few new potatoes that I had on hand for one of my favorite comfort foods - peas and potatoes in cream sauce.

12 new potatoes, peeled and diced
Cold Water
1 tsp. salt
1 cup of fresh peas
White Sauce
3 tbsp. butter
1 cup of milk
3 tbsp. Flour
dash of nutmeg
salt and pepper to taste

Place the potatoes in a medium saucepan. Add cold water to cover potatoes; add one tsp. salt. Bring water and potatoes to boil over moderate heat and cook the potatoes ten to fifteen minutes or until tender. Add peas during last 2 to 4 minutes of cooking time. Remove from heat and drain.

While potatoes and peas are cooking, make the white sauce.  Melt the butter in a saucepan over a low heat. Then add the flour along with the salt and pepper. Continue to cook for about 3 minutes, stirring constantly.

Add the milk all at once. Cook the sauce, stirring constantly, until the mixture is thick and smooth. Remove the sauce from heat when it bubbles. Add a dash of nutmeg.

Pour over potatoes and peas. Serve hot.

Carol Pudlas





1 can refried beans

1 cup bisquick

1/2 cup water


Stir together - spread into 9x13" pan.


Cover with a jar of your favorite salsa/taco sauce, 1 1/2 cup shreded cheese.


Bake at 350 degrees for 30 minutes.


When out of the oven - top with your favorite burrito fixings.  Like black olives, shredded lettuce, green onions, chopped tomatoes, etc.  Sprinkle 1/2 cup shredded cheese over the top - cut and serve!!!


Literally takes about 10 minutes preparation time!


Barbara Greer




 8 ounces extra lean ground beef or turkey

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained

1 3/4 cup (one 15-ounce can) Hunt's Tomato Sauce

1 teaspoon Italian Seasoning

1 teaspoon pourable Spenda

3 cups cooked noodles, rinsed and drained

1/4 cup shredded Kraft reduced-fat Cheddar cheese

1/4 cup shredded Kraft reduced-fat Mozzarella cheese


In a large skillet, sprayed with olive-oil-flavored cooking spray, brown meat, onion and green pepper. Stir in mushrooms, tomato sauce, Italian seasoning and Splenda. Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture. Sprinkle with Parmesan cheese. Layer cheddar and mozzarella cheeses evenly over the top. Cover and cook on LOW for 6-8 hours/ Mix well before serving


Serves 6 (1 cup) 305 calories, 9 gm fat, 21 gm protein, 35 gm carbohydrates, 866 mg Sodium, 209 gm Calcium, 4 gm Fiber  WW: 6 points


Jackie in NJ




        8 oz uncooked egg noodles
        1 pound ground round
        1 cup onion
        1 8oz mushrooms
        1 jar FF beef gravy
        8oz FF sour cream
        1/4 tsp garlic salt
        1/4 tsp pepper
    Prepare noodles in water.  brown meat, onion and mushrooms.   Drain well.  Add gravy,  sour cream , and garlic and pepper.  Cook for about 5 minutes or until thoroughly heated.  Serve over drained noodles.
    Makes 5 servings---7 POINTS each
    Although I am not a stroganoff lover, my niece did make this recipe, and I have to admit it was very good!!!

        1/4 tsp pepper
        1/4 tsp Lowry's seasoned pepper
        1/2 tsp garlic powder
        1/4 tsp salt
        4  4oz beef tenderloin steaks
        Olive Cooking Spray
        2 red bell peppers
        1/2  ? tsp Olive Oil
        1/4 tsp Seasoned pepper

    Combine garlic, peppers, and salt to make a rub.  Apply to both sides of meat.  Brown meat in skillet sprayed with cooking spray until done.
    Place pepper in blender with a small amount of actual olive oil and additional seasoned pepper to make a paste, and process.  Spread over tenderloins.
    Makes 4 servings---5 POINTS each
    This is a wonderful beef recipe!!!  and I really love the red pepper sauce, but be careful not to add too much olive oil.

        2 large potatoes
        2 tsp Olive Oil
        1 can diced tomatoes (drained well!!)
        1/2 tsp dried basil
        1/4 tsp garlic powder
        2 tsp parmesan cheese
        2 tsp dried vegetable flakes
        1/4 tsp seasoned pepper

   Bake potatoes until tender at 400°.  Cool completely. Cut in half and scoop out the insides.  Lightly brush both sides with olive oil.  Place on baking sheet and bake at 425° for about 15 minutes or until slightly crisp.  Combine tomatoes, basil, garlic, vegetable flakes and seasoned pepper and spoon a little bit of mixture into skins.  Top with parmesan cheese and bake for an additional 5 minutes until thoroughly heated.
    Makes 4 servings----3 POINTS each




PIE PLATE PIZZAZ!!  #1  Click to be linked to a compilation of pie recipes

PIE PLATE PIZZAZ!!  #2  Click to be linked to a compilation of pie recipes



You use one pan to mix this all together.

First, melt butter and 1 square of bitter chocolate on low heat. Don't have to grate the chocolate.  When melted, pour in this pan 1 cup sugar, mix well. Beat in your 2 eggs well, then add 2/3 cups plain flour, add your teaspoon of vanilla. During all the mixing you can take your pan off burner, as goes fast to put together.  Add chopped nuts if you like, mix in pan. Grease your pie plate and pour your batter into plate.  Cook at 325 degrees for 20 to 25 minutes.  Check as all oven not the same, may take a little longer on some.




        1 6oz reduced fat graham cracker crust
        4oz SF, FF instant chocolate pudding
        1 1/2 cup skim milk
        1 1/4 cup FF Cool Whip
        2 tsp chopped pecans
        1 Tbsp caramel sauce
        1 Tbsp mini chocolate chips
    Mix together pudding, and milk. Add 1/4 of the Cool Whip and mix well.  Pour mixture into pie crust.  Top with remaining Cool Whip and sprinkle on chocolate chips and pecans.  Let chill for at least  1 hour, and drizzle caramel sauce when ready to serve.
    Makes 8 servings----4 POINTS each

1 cup flour

1 cup sugar
1 tsp. baking powder

1 cup milk
1 can pie filling

1 stick butter
pinch of salt

Dash of cinnamon

Melt stick of butter in Longaberger Medium Mixing Bowl in 350 degree oven.

In a Longaberger Batter Bowl stir together flour, sugar, baking powder, salt and milk.

Pour into bowl with melted butter - DO NOT MIX. Pour pie filling in the middle. Sprinkle with cinnamon and sugar. Bake 30 - 40 minutes until golden brown.  Serve alone while still warm or with a scoop of ice cream.

For a larger pie, use a Large Mixing Bowl and make this recipe 1 1/2 times. One can of pie filling is all that is needed. Bake for 55 minutes.

*I have also doubled this recipe and made it in the 9x13 pan. My family actually likes this better, and it works great for pot luck dinners!
Bonnie Rynders




1 tube (12.4 oz) refrigerated
cinnamon roll dough
1 can apple pie filling

Open the tube of refrigerated cinnamon roll dough and separate the rolls. Flatten each to about a 4" circle and lay them in a pie plate - slightly overlapping each. Bake in a 400 degree oven for 8 minutes. Remove from oven, spoon pie filling over baked rolls and bake for an additional 6 - 8 minutes until crust is golden brown. Cool and then drizzle with the icing that comes with the tube of dough. That's it!! Enjoy!

Serves: 10 - 12





Recipe courtesy Emeril Lagasse, 2000

For the Cake:
1 tablespoon plus 1 1/2 sticks butter, at room temperature
3 1/2 cups sugar
2 large oranges
3 large eggs, at room temperature
2 3/4 cups cake flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups milk
1 teaspoon vanilla

To Assemble:
1 cup Almond Pastry Cream, cold, recipe follows
4 cups confectioners’ sugar
1/2 cup fresh orange juice
1/2 cup sliced almonds, toasted and crushed

Preheat the oven to 350 degrees F. Line a half sheet pan with parchment paper. Butter the entire pan with 1 tablespoon of the butter. Using an electric mixer, fitted with a paddle attachment, cream the remaining 1 1/2 sticks of butter and 2 1/2 cups sugar together. Zest the oranges over the bowl and mix thoroughly, reserving the oranges. Add the eggs 1 at a time, and mix well. Sift the flour, salt and baking powder. Add the flour alternately with the milk. Mix well. Add the vanilla. Pour into the prepared pan. Place in the oven on the middle rack. Bake until the top is golden and the cake springs back, about 25 minutes. Remove from the oven and cool for 5 minutes in the pan. Place a piece of parchment paper over the rack and carefully invert the cake onto a wire rack. Allow the cake to cool completely. For the orange syrup: In a saucepan, combine the juice of the oranges (about 1/2 cup) and the remaining 1 cup of sugar. Bring to a boil and cook for 2 minutes. Remove from the heat and cool completely. Brush the top of the cake with the orange syrup. Let the cake sit for 10 minutes. To assemble, cut the cake in half, crosswise. Spread the almond cream, evenly, over one cake. Place the other cake on top of the pastry cream and slightly press the layers together. Wrap in plastic wrap and refrigerate until the filling has set, about 2 hours.

Using a serrated knife, trim of the edges of the cake and cut the cake into an even rectangle. Cut into individual cakes, 1 1/2 by 2 inches. Place the individual cakes on 2 wire racks, over a half sheet pan lined with parchment paper, about 2 inches apart from each other. In a mixing bowl, combine the powdered sugar, orange juice and some of the milk. Whisk until smooth. Pour the frosting over each cake letting the excess drip down the sides of the cake. Using a knife, spread the frosting evenly over the sides of the cakes. Sprinkle the top of each cake with the crushed almonds. Place the cakes back in the refrigerator and allow the frosting to set,

Yield: about 32 petits fours
Prep Time: 45 minutes
Cook Time: 2 hours 55 minutes
Episode #: EM1D20

Cheryl J in Illinois




1¼ cup crushed pretzels
¼ cup sugar
½ cup marg or butter melted

1 (14 oz) can sweetened condensed milk (not evaporated)
½ cup frozen concentrated margarita mix, thawed
1 (10 oz) pkg frozen strawberries with syrup, thawed
1 cup whipping cream, whipped

In a small bowl, combine all crust ingredients; mix well.  Press mixture firmly in bottom of ungreased 8 or 9 inch spring form pan.  Refrigerate while preparing filing.

In a large bowl, combine sweetened condensed milk and margarita mix; beat until smooth. Add strawberries; beat at low speed until well blended.  Fold in whipped cream. Pour over crust.  Freeze 4 to 6 hours or until firm.  Let stand at room temperature about 15 minutes before serving.  Garnish as desired.  Store any remaining dessert in freezer.  10 servings.
Lisa L-S in Illinois




1 baked 9-inch pie crust, cooled,
   or 9-inch (9-ounce) extra serving
   size graham cracker-crumb crust
1/2 cup cocoa
1-1/4 cups sugar
1/3 cup cornstarch
1/4 tsp. salt
2-3/4 cups milk
3 Tbsp. butter or margarine
1-1/2 tsp. vanilla extract
About 18 small peppermint patties
   (1-1/2 inches in diameter), divided use
1-1/2 cups frozen nondairy
   whipped topping, thawed
Optional:  6 drops green food color

1.  Prepare crust.
2.  Combine cocoa, sugar, cornstarch and salt in medium saucepan.  Gradually stir milk into dry ingredients.  Cook over medium-low heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 1 minute.  Remove from heat; stir in butter and vanilla.  Pour into prepared crust; carefully press plastic wrap directly onto pie filling.  Cool; refrigerate 6 hours or until firm.
3.  Remove wrappers from peppermint candies.  Remove plastic wrap from pie.  Just before serving, cut 9 peppermint candies in half, place, cut side down, at outer edge of pie filling, forming a scalloped edge.  Finely chop remaining 9 candies; fold into whipped topping with green food color, if desired.  Spread pie with peppermint topping. (Do not cover scallops) Serve immediately.  Yield:  10 servings

Kathi in CO







(From Longaberger 'Fresh from the Pantry')

6 cups torn spinach leaves
1 cup sliced strawberries
1/2 cup blueberries
1 (11-ounce) can mandarin oranges, drained
1/2 cup poppy seed salad dressing
1 tablespoon lemon juice
1 teaspoon sugar (optional)
Combine spinach leaves, strawberries, blueberries
and oranges in a salad bowl and toss to mix.
Mix the poppy seed dressing, lemon juice and sugar
in a bowl or shaker and mix well. Drizzle the dressing
over the salad and toss to coat. Rachel has also used
blackberries or sliced kiwifruit as substitutions for,
or in addition to, the fruits used above. Feel free to toss
in your family's favorites.

Serves 4                            

ENJOY!         Betsy in KY


2# each - seedless red and green grapes

1 cup sour cream

8 oz. cream cheese

1/2 cup sugar

1/2 tsp. vanilla


Wash and dry grapes.  Mix creamy items, sugar and vanilla.  Mix with grapes.


TOPPING:  Chopped pecans and 1 cup brown sugar, sprinkle on top.





Grapes Rockefeller

2  pounds seedless white grapes, rinsed

1  pkg. 8 oz cream cheese

1  8- oz sour cream

1/2 cup white sugar

1/2  to 3/4 cup brown sugar (dark or light)

1 tsp vanilla


Soften cream cheese and add sour cream, mix,  then add white sugar and vanilla.  Stir well. 

Add grapes and mix well

Top with brown sugar

Good if made the night before


from Karen Epley



2 lbs seedless green grapes
2 lbs seedless  red grapes
Wash and remove stems.
Mix together:
8 oz. cream cheese
8 oz.  sour cream
1/2 cup granulated sugar.
Pour over grapes and stir. 
Top with:
1.2 cup brown sugar
1/2 cup chopped nuts (I use pecans)
Recipe also calls for 3 regular Butterfinger candy bars crushed.
Refrigerate until ready to serve.

Shared by Jan B.




Margaret's Grape Salad

3 lbs  Red Seedless Grapes (Dry)

1 Cup Sour Cream

1 (8oz) pkg. Cream Cheese softened

½ Cup Powdered Sugar

1 Tablespoon Brown Sugar

1 Teaspoon Vanilla


Blend last 5 together, and then mix in Grapes. Chill


Be sure and have the grapes dry, and don’t use Light

Sour Cream. Needs to be as thick as possible. Could add

More powdered sugar if needed.



2 lbs grapes
4 oz Cream Cheese
1/2 c Sour Cream
1/2 C Sugar
1 tsp vanilla
Mix and toss w/grapes
Top with
1/2 C Brown Sugar
1/2 C Chopped Pecans
I get rave reviews on this ALL the time.... kids of all ages will eat it!





From Brenda G via Kathi in Co


Use box (8-12 oz?) of Rotini Tri Color Pasta, cooked

Chop us your favorite veggies about 2 cups total: I like red peppers, broccoli, red onion, carrots, and frozen peas (don't need to chop these! :) and they do defrost quickly)

Add cubes or shredded cheese. (my preference is Kraft Shredded 4 cheese blends (cheddars))

If you like add chopped turkey, ham or shrimp (I usually skip the meat..but people really go for the shrimp!)

Mix all above with at least 8 oz of Italian dressing (again my favorite is Kraft Zesty Italian Fat Free...and I often use more than 8 oz...or have extra to sit by the side if people want to add a little to their portion.)

Keep refrigerated when not serving. And stir to mix up the dressing which might have slipped to the bottom.

This is so easy...and very adaptable to your own veggie, meat and dressing tastes.

Bon Appetit! - Bren




This is from Karen in SJ, CA (from Colorado Cache Cookbook)
serves 4-6

1/2 cup sliced almonds
3 Tbsp sugar
1/2 head iceberg lettuce
1/2 head romaine lettuce
1 cup chopped celery
2 whole green onions, chopped
1  11oz can mandarin oranges, drained

In a small pan over medium heat, cook almonds and sugar.  Stir constantly until almonds are coated and sugar dissolved.  Watch carefully as they will burn easily.  Cool and store in air-tight container.  Mix all dressing ingredients and chill.  Mix lettuces, celery and onions.  Just before serving add almonds and oranges.  Toss with the dressing.

1/2 tsp. salt
Dash of pepper
1/4 cup vegetable oil
1 tbsp. chopped parsley
2 tbsp. sugar
2 tbsp. vinegar
dash of Tabasco sauce

Notes:  I use all romaine lettuce (the salad we had was a bag of 3 romaine hearts and it's plenty.)
On the dressing, I use more pepper, less oil and 1/4 cup or more of vinegar and more than a dash of Tabasco sauce.




(serves 10-12)

3 sm heads broccoli (flowerets only)

1/2 pound bacon- diced and fried

1/2 red onion - diced

1/4 c. yellow raisins

Small bag salted sunflower seeds

1 bag Romaine lettuce


Dressing-  1 c. mayo (Hellmann's)

                2 Tablespoons red wine vinegar

                1/2 c. granulated sugar

Mix dressing, pour over salad ingredients, just before serving and toss.

 Denise Davis



(serves 6)

1 package (16 oz.) ready to serve salad

8 bacon strips, cooked and crumbled

1 can (11 oz) Mandarin oranges, drained

1/2 c. chopped red onion

1/4 c. sliced almonds

1 c. (4 oz) shredded Mozzarella cheese


Dressing- 1/2 c. vegetable oil

               2 Tablespoons granulated sugar

               2 Tablespoons apple vinegar

               1/4 - 1/2 teaspoon salt


In a large salad bow, toss salad ingredients. Combine dressing ingredients in a jar and shake well. Pour over salad and toss to coat. Serve immediately

 Denise Davis




I have used the following recipe many times for dinners at church and it is a hit every time. You can find it on under Vegetable Salads if you would like to see a picture of it. It makes a very eye-appealing dish...especially in a Longaberger bowl!

1 C Kraft Done Right! Ranch Reduced Fat Dressing
1/4 C Kraft 100% Grated Parmesan Cheese
4 C broccoli florets
4 C cauliflowerets
1 pint cherry tomatoes, halved.

Mix dressing and cheese in large bowl. Add vegetables; mix lightly.

Prep Time: 10 minutes
Makes 8 servings (I found it serves more than that though.)

Barbara in IN




Thought you might want to try this one during the thanksgiving holiday...this is a favorite of mine and although it says "salad" I eat it as dessert!! its that good!!! JILL Y in WV


1 large package of cherry Jell-O (I prefer black cherry but now they do have cranberry!)

1 1/2 cups cranberries, ground

1 orange, peeled and ground

1 can (20 oz) crushed pineapple, drained

2 cups hot water

2 tablespoons sugar

1 cup 7-up or ginger ale

1 package of Dream Whip

1 - 8oz Cream Cheese

1/2 cup confectionery sugar

Nuts (I use pecans)


Make Jell-O with 2 cups HOT water and 2 tbls sugar.  Add 7-Up. Mix in cranberries, orange and pineapple.  Put into a 9x13 pan.  Refrigerate until "almost" set, then ice with the following mixture:

Mix Dream Whip as per directions on the box.  Then beat in cream cheese and confectionary sugar.  Spread over Jell-O and sprinkle with nuts. refrigerate and serve.




Tastes just like caramel apples!


1 3oz. Instant Butterscotch Pudding

1 C. dry roasted peanuts

1 8oz. crushed pineapple & juice

1 8oz. Cool Whip

1 C. miniature marshmallows

3 C. apples, unpeeled and cut into chunks (about 1 1/2 Large Apples)


In a large bowl, mix the apples and pineapple with juice.  Stir in the powdered pudding mix then fold in the cool whip, peanuts and marshmallows.  Refrigerate until serving. 


Judy Vlietstra






Chicken breast meat -- canned or fresh cooked -- allow about 1/4 pound per     serving. (I prepare boneless skinless breasts in my microwave.)

Unsalted, Dry-roasted Peanuts




Lemon Juice

Curry Powder


Chop chicken and add peanuts and raisins. (I'm afraid I don't actually measure these. I would guess peanuts to equal about 1/3 to 1/2 the amount of chicken. Same for the raisins.) Add mayonnaise to moisten so the salad sticks together. Add "a little" mustard, a squirt of lemon juice and curry powder to taste.


This really is the way I make it, and it always turns out well. I have one hostess that says it's the best she's ever eaten.




4 oz. (1 cup) uncooked macaroni rings or shells
1 (11 oz) can mandarin orange segments, drained
1 (8oz) can pineapple chunks, drained
1 cup halved green grapes ( or red grapes)
1 (6 oz) container low fat lemon yogurt
1 cup halved strawberries

Cook macaroni to desire doneness as directed on package.  Drain; rinse with cold water.

In medium bowl, combine all ingredients except yogurt and strawberries; mix gently to coat.  Cover; refrigerate 1 to 2 hours to blend flavors.  Just before serving, stir in strawberries.  

6 (1 cup) servings.

Lisa L-S in Illinois




Mix together:
2½  cups crushed pretzels
½- ¾  cup melted butter
3 TBLS sugar

Press into a 9X13 pan and bake at 350* for 10 minutes.  Cool.

Soften 8 oz. Cream Cheese
Mix in 1 cup sugar and 8 oz. cool whip
Spread over cooled pretzel crust.
Dissolve 6 oz. strawberry Jell-O in 2 cups boiling water.  Add 2 (10 oz.) pkgs. Frozen strawberries.  Stir until melted.  Spoon over cream cheese mixture and chill until firm.

Kathy John





Here is the Margarita Chicken Pasta Salad that I served at my Open House.  It came from the Pillsbury Best Family Meals from the Bake-Off cookbook - Feb 2003.  Don't be frightened by the long list of ingredients.  It went together rather quickly.  There also was a "serving suggestion":  For fun, serve this salad in margarita glasses.  The rim of the glasses can be rubbed with a freshly cut lime and dipped in coarse salt.  Sounds fun!  Hope you enjoy it. 





10 oz (4 cups) uncooked rainbow rotini (spiral pasta)

1 lb chicken breast strips for stir frying

1 (1.25 oz) pkg. Old El Paso Taco Seasoning Mix

1 tablespoon olive oil or vegetable oil

1 (11 oz) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained

1 (15 oz) can black beans, drained, rinsed



1/2 cup fresh orange juice

1/4 cup olive or vegetable oil

1/4 cup sour cream

3 tablespoons fresh lime juice

1 teaspoon sugar

1/4 teaspoon cumin

1/8 teaspoon salt

4 teaspoons tequila, if desired

1 cup loosely packed fresh cilantro leaves

1 (4.5 oz) can Old El Paso Chopped Green Chilies


1. Cook rotini to desired doneness as directed on package.  Drain.  Rinse with cold water to cool; drain well.

2. Meanwhile, in reseal able food storage plastic bag, combine chicken and taco seasoning mix; shake to coat.  Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot.  Add chicken; cook 8 to 10 minutes or until golden brown and no longer pink in center, stirring frequently.  Remove from heat ; set aside.

3. In blender container or food processor bowl with metal blade, combine all dressing ingredients; blend 30 seconds or until well blended.

4. In large serving bowl, combine cooked rotini, corn, beans and dressing; toss to coat.  Fold in cooked chicken.  Serve warm or cold.  If desired, garnish with lime wedge and cilantro leaves.

6 (1 1/2 cup) servings






1/2 cup sugar
2 TBS. sesame seeds
1 TBS poppy seeds
1 1/2 tsp minced onion
1/4 tsp. Worchestershire sauce
1/4 tsp paprika
1/2 cup vegetable oil (I used canola)
1/4 cup cider vinegar

Blend until thickened - don't over mix. Chill. (I mixed the dressing the night before and put it in the fridge).

Spinach - fresh (I used 2 - 9 oz. bags)
Strawberries (fresh) - halved or sliced thickly (I used about 1 lb.)
I added 1/2 cup slivered almonds)

Toss spinach, strawberries, and dressing right before serving! Enjoy!

><> Nancy in VA <><



Submitted by: Christine Ness

8 oz. uncooked pasta
1 lb. fresh asparagus, trimmed
1/4 cup chopped parsley
1/4 cup olive oil
1 tsp. grated lemon peel
1 tsp. chopped fresh dill
(bowtie or corkscrew)
1 Tbsp. wine vinegar
2 Tbsp. lemon juice
(or substitute dried dill)

Cook pasta according to package directions.

Cut asparagus into 1-inch lengths and place in microwavable baking dish with 2 tablespoons of water. Microwave on HIGH 7-9 minutes or until tender-crisp, stirring once during cooking.

Toss together pasta and asparagus in large bowl.

Stir together oil, vinegar, lemon peel, lemon juice, parsley, and dill in small bowl. Pour over pasta and toss to evenly coat. Cover: refrigerate 2 hours to blend flavors.

NOTE: recipe can be doubled.


1 (8 oz) pkg. cream cheese, softened
1 (7 oz) jar marshmallow crème
5 snicker candy bars, cut up
5 apples, diced
1 (8oz) carton Cool Whip
Mix cream cheese and marshmallow crème.  Fold in Cool Whip.  Mix in Snickers and  apples.  (Optional) Drizzle top with caramel ice cream topping.
Can be adapted to your taste.  I always start out with a recipe but change it to the family's taste.
Pam in IL












I found the neatest potato soup.  It doesn't have any milk and is very good.


2 T butter

1 onion chopped fine

7-8 potatoes (or more)

1/2 t garlic

1 t parsley flakes

3 small cans of chicken broth

shredded cheese

bacon bits


Cook onion in butter until tender.  Add garlic.  Meanwhile, peel and chop potatoes.  Add potatoes, parsley flakes and chicken broth.  Cook until potatoes are tender.  Remove most of potatoes and mash (I just use a potato masher in the pan and don't remove the potatoes).  Add potatoes back to the pan.  Stir.  Pour soup into bowls, sprinkle with shredded cheese and a few bacon bits.


Very good. 

If you have all the ingredients it goes real quick.  Basically done in about 15 mins.


And as a side note my hubby said this soup was so good that he was going to well, um, uh, how should I say this, uh, be extremely nice to me that night when the lights went out!  LOL  So it is a REALLY good soup!


Peggie Love




3 TBL flour
1 1.4 oz package fajita seasoning
4 skinned boneless chicken breasts, cubed
3 TBL oil
1 onion, chopped
1 tsp garlic chopped
1 15 oz can corn kernels with green peppers, drained
1 15 oz can black beans, rinsed and drained
1 4.5 oz can chopped green chilies

1 15 oz can stewed Mexican tomatoes
3 cups water
1 cup uncooked instant brown rice
1 10 oz can condensed nacho cheese soup (I used plain cheddar cause we don't get nacho cheese!)
3 TB chopped fresh cilantro

Combine flour and 2 TB fajita seasoning.  Add chicken and toss to coat.  Heat oil in Dutch oven and cook chicken until brown.  Add onions and garlic, lower heat to med high and sauté for 5 mins.

Add rest of ingredients up through the brown rice.

Bring to a boil, reduce heat cover and simmer for 5 mins.

Remove lid and add soup, cilantro and lime juice


And as a side note my hubby said this soup was so good that he was going to well, um, uh, how should I say this, uh, be extremely nice to me that night when the lights went out!  LOL  So it is a REALLY good soup!

Kim Kries




For all you stuffed cabbage soup is an easy family favorite!


2 cups onion, diced

3T Olive Oil

1 1/2# ground beef

1/2 cup packed brown sugar

1 small cabbage, diced

2 - 14 1/2 oz cans diced tomatoes

1 qt beef broth

2 - 28oz cans tomato sauce

1T lemon juice

2 cups cooked white rice

salt & fresh ground pepper


In lg soup pot, sauté onion & beef in olive oil until meat is browned.  Add brown sugar & cabbage & mix well.  Add the rest of the ingredients EXCEPT the cooked rice.


Bring to a boil, reduce heat, simmer 1 - 1 1/2 hr.  Add rice & simmer 10 min.  Season with salt & pepper.


Tips: Do use 85% lean beef...cook rice in the microwave, make beef broth from minors (really great broth) or buy pre-made


This soup is delicious! 


Rachel Carey






15 oz. can whole kernel corn

15 oz. can pinto beans, drained and rinsed

10 oz. can diced tomatoes with green chilies

15 oz. can chicken broth

4 oz. can chopped green chilies

10 oz. can chicken OR 3 chicken breasts, cooked and diced

1 lb. cubed American cheese or Velveeta


Mix all ingredients in a large pan.  Cook and stir until cheese is melted and the soup is heated through. Serve with warmed, buttered flour tortillas.


Kathi in CO




Growing up with an Italian father that liked to cook, we had minestrone a lot.  As a kid we called it poorman's soup because anytime the steel mill was on strike, this was a staple that was definitely found in our home.  Now, my dad always used his homemade spaghetti sauce as the base of this soup.  Usually no meat in it.

My Recipe...

1 jar of spaghetti sauce.  I always use 26 oz with mushrooms.  I use any sauce that is on sale at the time.
1 jar of water  (you may have to add a little more water after other ingredients are added...depending on how thick you like it.)  Don't add too much water to lose the sauce taste.
2 TBS dried onions
2 bay leaves (optional)
1 can garbanzo beans.  Do not drain
1 can kidney beans.  Do not drain
1 small can sliced mushrooms
2 to 3 potatoes peeled and diced into small pieces.
Seasoning to taste.....salt, pepper, garlic powder, onion powder, basil, and red pepper flakes (we like it with a little kick to it.)

Bring the above ingredients to a small boil and cook until the potatoes are done.

I never add my pasta to the sauce until I am ready to serve.  I cook my pasta separately and add as we use the sauce.  I use different kinds of pastas.  Sometimes I will even break spaghetti into small pieces and boil for the soup.  I like orzo pasta, mini shell pasta, and small elbow pasta.  Which ever you choose, it is yummy.   I bought a jar of sauce yesterday and was thinking the weather is cooling off so it is time for soup or minestrone.  I am a happy camper when I have a good bowl of soup!  You can freeze the sauce as long as there is no pasta in it. 




1 Cup Diced Onion                       3/4 t. Dried Oregano

1 t. Minced Garlic                         1/2 t. Dried Thyme

1 T. Olive Oil                                 3/4 Cup Sliced Carrots

1/2 Cup Red Wine                         3/4 Cup Zucchini, cut in half & sliced

2 Qt Beef Broth                             3/4 Cup Diced Celery

1-15oz Can Kidney Beans             1/4 Cup Orzo Pasta

1-15oz Can Black Beans                2 Cups Cooked Tiny Meatballs

1-28oz Can Tomatoes                    1 Cup Frozen or Fresh Peas

1 1/2 t Dried Basil                          1T. Minced Fresh Parsley

1/4 t. Dried Rosemary                    Salt & Freshly Ground Black Pepper


Sauté onion and garlic in olive oil until soft.  Add red wine and simmer 1-2 minutes.  Add beef broth, kidney and black beans, tomatoes, herbs, and vegetables except peas.  Bring to boil, reduce heat, simmer 1/2 hour.  Add orzo, meatballs, and peas.  Simmer until pasta is just done.  add parsley.  Season with salt and freshly ground black pepper


Garnish with Asiago cheese & croutons.




1# ground beef

1 t. dried basil

1 t. onion powder

1/3 t garlic powder

1 t dried oregano

1 t salt

freshly ground black pepper.


Mix all ingredients and shape into tiny meatballs (the size of a nickel if it were round.  Spray a cookie sheet w/veg. spray.  Place meatballs on sheet and bake at 375 for 15-20 minutes.



1 Long, thin loaf of French bread

2 T olive oil

1 1/2 t dried basil

1 1/2 t dried oregano

1 t garlic powder


Cut French bread into 1/2 inch slices.  Put into large bowl.  Sprinkle with olive oil, herbs and garlic powder.  Mix well.  Spread on a cookie sheet and bake at 350 until browned.


I realize there are a lot of steps to this recipe, but there are no shortcuts.  I've always made this soup with the exception of the meatballs.  There is an Italian market nearby which sells the meatballs.  Your family will thank you!


Enjoy!!!!  Rachie in Ohio





Recipe By : Rival Crock-Pot Book
Serving Size : 7 Preparation Time :0:00
Soups Vegetarian

1 Med Onion -- chopped
2 Med Carrots -- thinly sliced
2 Stalks Celery -- 1/2" dice>>>
1 Med Red Bell Pepper -- seed, 1/2" dice
1 Med Zucchini -- sliced 1/4" thick
2 Cl Garlic -- minced
2 Cans Vegetable Broth -- 14 1/2 oz can
1 Can Tomatoes -- crushed, 28 oz. can
2 Cans Kidney Beans -- drained 15 1/2 oz.
2 Tsp Marjoram -- dried
1/4 Tsp Black Pepper -- ground coarsely
1 1/2 C Rice -- cooked

Add all ingredients except the rice to Crock-Pot. Cover; cook on Low 8 to 10 hours [High: 4 to 5 hours]. Add the cooked rice and stir to combine. Serves 6 to 8.



1 medium onion, diced
2 large carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
2 Tablespoons olive oil
32 ounces beef broth
15-ounce can Italian style tomatoes, undrained, coarsely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
3 Tablespoons fresh parsley, minced
1/2 cup ditalini pasta, uncooked
15-ounce can kidney beans, red or white
2 medium zucchini, diced (I found 1 was more than enough)
salt and pepper to taste
1/2 cup freshly grated Parmesan cheese

In a large soup pot over medium heat, cook onions, carrots, celery, and garlic in olive oil until onions are translucent. Add beef broth, tomatoes, basil, oregano, and parsley and bring to boil and then reduce heat and cook for 30 minutes. Add the pasta, beans and zucchini. Cook for an additional 8 to 10 minutes until the pasta is cooked. Season with salt and pepper, Garnish each bowl with freshly grated Parmesan cheese. Serves 4

Nutritional Information per serving:
Calories: 375
Fat: 13 gram
Protein: 22 gram
Carb: 41 gram
Cholesterol: 10 mg
Fiber: very high



My guests and family alike declared this Minestrone DELICIOUS.  With a little grated parmesan on it, I can't disagree with them.  Update:  Went to OG and ordered Minestrone.  I didn't like THEIRS at the restaurant as much as I liked this!

Servings: 8

1  cup  celery, finely minced
1  cup  onion, finely minced
1  cup  carrot, finely minced
1/4  cup  butter
1/2  cup  garbanzo beans
1/2  cup  kidney beans
1/2  cup  peas, dried
1/2  cup  white beans
3/4  cup  sliced carrots
3/4  cup  onion, coarsely chopped
3/4  cup  sliced celery
3/4  cup  bell pepper, chopped
1/2  cup  rice, or barley
1  cup  macaroni, shells
2  tablespoons  minced parsley
1  teaspoon  oregano
1  teaspoon  basil
2  teaspoons  soy sauce
    pepper, to taste
    Parmesan cheese

Slowly sauté finely minced celery, onion and carrot in butter until very brown. Add beans and peas and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice (or barley) and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread.

Submitted by Vonda Ludke




These potatoes will keep for two weeks in the refrigerator,

5 lbs. red potatoes (peeled and diced)

3-4 cloves minced garlic (optional)
Boil the potatoes and the garlic (optional) together until potatoes are tender.  Drain well.

Mash the potatoes adding the following: 
8 oz. Phil. Cream Cheese
8 oz. sour cream,
1stick butter/margarine
Salt and pepper to taste

These can be made ahead of time, put in a Longaberger large
mixing bowl.  Cover with foil and set them in the oven
while other dishes are baking. These potatoes can also be reheated
in the microwave as well.