Pineapple Tarts

1/2 c. shortening
1 c. sugar
1 c. milk
1 c. nuts
2 eggs well beaten
32 graham crackers-crushed
2 tsp. baking powder
1 tsp. vanilla
1 #2 can crushed pineapple

Cream shortening and sugar. Mix baking powder with crackers. Add milk and crackers alternately with shortening, sugar and eggs. Add vanilla and nuts. Pour into muffin tins. Bake 20-30 minutes at 350 degrees. Boil one #2 can crushed pineapple and add sugar. Continue boiling until thick. Pour one spoonful pineapple mixture over each cake.

Bobbie Roberts
My mother used to make this for holidays. I think I would use coconut oil and use the small tart pans.

Chicken n Broccoli Ring

1 cup (250 mL) chopped broccoli florets
2 cups (500 mL) chopped cooked chicken breasts (see Cook’s Tip)
1/2 cup (125 mL) diced red bell pepper
1 cup (250 mL) shredded sharp cheddar cheese
1/2 cup (125 mL) mayonnaise
1 garlic clove, pressed
2 tsp (10 mL) All-Purpose Dill Mix
1/4 tsp (1 mL) salt
2 pkg (8 oz or 235 g) refrigerated crescent dough
1 egg white, lightly beaten
2 tbsp (30 mL) slivered almonds
Directions:
Preheat oven to 375°F (190°C). Combine broccoli, chicken, bell pepper, cheese, mayonnaise, dill mix, pressed garlic and salt in Classic Batter Bowl; mix well.
Unroll one package of the crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Stone. Repeat with remaining package of dough. Using Baker's Roller®, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 in. (4 cm) apart, 3 in. (7.5 cm) deep. (There will be 6 in./15 cm in the center for the filling.)
Spread filling evenly over center of dough. To braid, lift dough strips across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown
Yield: 10 servings

from Pampered Chef

German Chocolate Bundt Cake

Ingredients:                                        
1- (18.25 oz German Chocolate Cake Mix
3 large eggs
1-1/4 Cups water                                                                          
1/3- Cup vegetable oil

1- (15 oz.) can Coconut Pecan Frosting
Directions:
1-  Blend together in a large bowl, cake mix, water, oil, and eggs at a low speed until moistened.
2-  Beat at medium speed for two minutes.
3-  Fold in Coconut Pecan frosing until thoroughly combined. Coat the bundt pan with powdered sugar and add chopped pecans to the pan. Pour into bundt or tube type cake.
4-  Preheat oven to 350 degrees and bake for approximately 50-60 minutes, or until toothpick inserted in center comes out clean.

Cool in pan on wire rack for 15 minutes.  Remove from pan and garnish with powdered sugar or frosting of your choice.  Cool completely if frosting is used.   I also grated some German Chocolate Bar on top.
Betty Simms

Christmas Blessing Snack Mix

Materials Needed:
2 cups Bugles brand corn snacks
2 cups small pretzel twists
1 cup red hots
1 cup peanuts
1 cup M&Ms brand chocolate candy (red and green)
16 Hershey's brand chocolate kisses
Instructions:
In a large bowl, mix all the ingredients together. You can make this mix as a family and eat while discussing each ingredient and how it relates to Christmas.
If this is for a gift, make a special card with these descriptions (or print out the bag tag I provide below):
Each ingredient in this snack mix symbolizes something associated with the Harvest Season (Thanksgiving)
Bugles Corn Snacks - Shaped like a trumpet to remind us of the angels we have heard on high.
Pretzels - Arms folded in prayer, a freedom sought by those who founded our country.
Red Hots - To symbolize the holly berries decorating our mantel tops.
Peanuts - Plant the seeds for peace on Earth.
M&Ms - Memories of those who came before us to lead us into a blessed future.
Hershey's Kisses - The love of family and friends that sweetens our lives.

White Christmas Crunchies

1 stick margarine
¾ cup peanut butter
1 8-ounce pkg. semi-sweet chocolate morsels
1 12.3 oz. box Crispix cereal
1 15 oz. box raisins
1 24 oz. pkg. roasted peanuts or pecans
1 pound box of powdered sugar

Melt margarine, peanut butter and chocolate morsels. Set aside. Combine cereal, raisins and nuts in a large container. Pour chocolate mixture over it. Mix well. Sift a box of powdered sugar into a gallon Ziploc bag. Serve in a large lined basket or bowl.
60 servings

Pineapple Strawberry Salad

1 medium can crushed pineapple

1 small package strawberry

1 large Cool Whip

1 8 oz. carton cottage cheese

Heat pineapple and stir in dry jello mix, stir until gelatin is dissolved. Cool in refrigerator for 15 minutes. Fold in Cool Whip and cottage cheese.

Four Layer Chocolate Delight

1 c. flour
1 stick butter
1 c. pecans

Mix and pat into 9x13 inch pan. Bake at 350 degrees for 15 minutes. Cool.

1 c. large container Cool Whip

1 c. sugar

8 oz. cream cheese softened
Mix sugar and cream cheese. Fold ½ of the container Cool Whip with a dash of salt; spread over crust.

2 boxes of instant chocolate pudding
3 c. cold milk (instead of 4 cups)
Mix in mixer and spread over second layer.

Top with Cool Whip. (9 ounce carton makes a nice creamy top.)

Glenda's Peanut Butter Fudge

1 stick of margarine

1 cup of peanut butter

1 teaspoon of vanilla

1 box Confectionery sugar

5 tbsp of milk

Melt 1 stick of margarine with a cup of peanut butter and 1 teaspoon of vanilla. 

Add 1 box Confectionery sugar, 5 tbsp of milk. 

Mix until creamy. Put in pan and stick in refrigerator to firm. Then can cut in squares.

Delida's Fudge

One can evaporated milk
3 3/4 cup of sugar
one stick butter

Cook sugar, milk, and butter slow until it forms a soft ball. Remove from heat.

For Peanut Butter Fudge add
48 ounce jar of peanut butter
one large jar marshmallow cream
Mix into you see no more marshmallow creme. Pour in buttered pan.

For Chocolate Fudge add
12 oz. pack of chocolate pieces
half a jar of marshmallow cream

Stir until mixed
Pour in buttered pan

Strawberry Punch

1-64oz. Strawberry Soda
1-2 liter Ginger Ale
1-large can pineapple juice
1-carton frozen strawberries

Chill all ingredients and add to punch bowl. Hint freeze some punch into an ice ring do the punch is not diluted. Wonderful for baby showers.

Martha Bridges

SUNDROP POUND CAKE

5 eggs
3 cups sugar
3 cups plain sifted flour
2 sticks butter or margarine
1/2 cup Shortening
1 teaspoon vanilla flavoring
1 teaspoon lemon flavoring
6 ounces regular SUN DROP

Cream butter or margarine and shortening, adding sugar gradually: add eggs, one at a time, and continue beating well after each addition. Slowly blend in flavoring, flour one cup at a time and SUN DROP. Turn into a large greased and floured tube pan. Bake in a 325 degree oven for 1 hour and 15 minutes or until cake tests done. Turn out on rack to cool.

Frosting Glaze

2 cups confectioner's (powdered) sugar
2 ounces regular SUN DROP
2 tablespoons butter or margarine

Prepare frosting glaze by melting butter or margarine and blend with confectioner's sugar and SUN DROP. Spoon glaze over warm cake, out of pan, on rack over waxed paper; spoon glaze that slides off cake back up over cake.

From Connie King of Sundrop Bottlers

Cheese Straws

·        2 sticks Butter
·        1 lb. sharp cheese (grate your own)
·        3 cups plain flour
·        ½ t. salt
·        ½ t. cayenne pepper

Cream together butter and cheese at room temperature.  Add flour salt and pepper a little at a time. Dough will be firm. Do not overwork dough.

To make wafers: divide dough and roll into logs. Wrap in wax paper and chill. Slice and bake 350 for 10 min.

You can use this recipe in a cookie press.

KRISTEN'S Crock Pot Macaroni and Cheese

1 ½ cups elbow macaroni

1 ½ cups regular milk

1 large can Evaporated Milk

2 Eggs

2 tsp salt

3 cups grated sharp cheddar cheese

Cook macaroni. Mix rest of ingredients in a separate bowl.

Grease crock pot. Mix macaroni into bowl of other ingredients.

Pour in crock pot. Cook 2 ½ hours on low setting.

Kristen Sanger Sutley

Oatmeal Raisin Walnut Chocolate Chip Cookies

1 1/2 cups all-purpose flour (can use part or all whole-wheat)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 cup butter (now I use coconut oil)
2 cup light brown sugar, firmly packed
1/2-1 cup granulated sugar (depending on how sweet you would like them)
1 large egg
1 1/2 teaspoons vanilla extract
1 cup ground walnuts (can grind in blender)
1 cup old fashioned oats
1 cup semi-sweet chocolate chips
1 cup raisins

Directions:

1- In a small bowl mix flour, baking soda and cinnamon.
2-In a large mixing bowl beat butter and sugars until light and fluffy. Beat in egg and vanilla.
3-At a low speed, beat in flour mixture until blended.
4-Stir in ground walnuts, oats, chocolate chips and raisins.
5 -Cover with plastic wrap and chill for 1 hour.
6-Preheat oven to 350.
7-Grease 2 baking sheets.
8-Shape dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets. Flatten each cookie slightly (The bottom of a mug works).
9-Bake cookies until lightly browned around the edges, 10 to 12 minutes.
10-Transfer to flattened brown paper bags or wire racks to cool.
11-This dough also freezes well. Freeze dough balls on a cookie sheet and then put them in a ziploc bag in the freezer until ready to bake!
http://www.food.com/recipe/oatmeal-raisin-walnut-chocolate-chip-cookies-196504?oc=linkback

No Dough Pizza

Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spray a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, or until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted

PAULA DEEN'S 5 MINUTE FUDGE:

Prep Time: 5 mins
Total Time: 15 mins
Servings: 20-30
Ingredients
1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) packages milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts

Direction
1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
2.Add in chocolate chips; cook until melted.
3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
4.Pour into a 8-inch pan.
Cool cut into squares.

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