Witches Brew

This recipe features a frozen red hand!

1 latex dishwashing glove

1 (10 oz.) package frozen raspberries, thawed

2 1/2 cups cranberry juice

2 envelopes unflavored gelatin

2 liters ginger ale

2 liters sparkling apple cider (non-alcoholic)

6 gummy snakes candy

Directions

How to Make Frozen Hand

Wash the outside of a brand new latex dishwashing glove; rinse thoroughly.

Turn the glove inside out and set aside.

Combine the raspberries and cranberries in a 4-cup capacity measuring cup.

Pour 2 cups of the raspberry mixture into 2-quart saucepan. Over low heat, sprinkle the gelatin over the mixture, stirring constantly until gelatin dissolves.

Pour warm mixture back into the remaining raspberry mixture in measuring cup.

Pour the entire raspberry mixture into the glove (leave inside out).

Tie top of glove (wrist part) securely with twine. Place glove in freezer.

Leave in freezer for several days before using, or if time is a factor, make sure ice is frozen solid.

How to Make Punch

With scissors, carefully cut away latex glove from frozen hand. Sit the frozen hand inside of a large punch bowl, with palm facing up, so that it leans against the side of bowl. Add ginger ale, sparkling cider and gummy bears.

Warm and Spicy Punch

This punch will fill your home with a warm citrusy aroma.

2 oranges

8 whole cloves

6 cups apple juice

1 cinnamon stick

1/4 teaspoon ground nutmeg

1/4 cup honey

3 tablespoons lemon juice

2 1/4 cups pineapple juice

Directions

Preheat oven to 350 degrees.

Poke cloves into oranges. Bake oranges 30 minutes.

Combine apple juice and cinnamon stick in a large saucepan. Bring to a boil, lower heat to medium temperature; simmer 5 minutes. Remove from heat.

Stir in nutmeg, honey, lemon and pineapple juice.

Twice Baked Potato Mummies

These cute little mummy twice baked potatoes make a spooky compliment to any Halloween meal.

3 (8 or 10 oz.) baking potatoes

12 frozen ready-to-eat Italian style meatballs

1 cup tomato pasta sauce

6 slices mozzarella cheese

12 small pimento-stuffed olives

1 dill pickle, sliced and cut into twelve 1 1/4-inch pieces

Directions

Preheat oven to 375 degrees.

Wrap individual potatoes in aluminum foil. Bake 1 hour, or until fork tender.

Let stand 10 - 15 minutes.

In a medium saucepan, cook meatballs and pasta sauce over MEDIUM HIGH

heat for 5 - 7 minutes, stir frequently.

Cut each baked potato in half lengthwise. Scoop out the pulp, leaving about

1/4-inch of potato inside the shell. Discard or save pulp for some other use.

Place 2 meatballs inside of each potato shell. Spoon 2 tablespoons of sauce

over meatballs. Place potato halves onto an ungreased 15x10x1-inch

pan.

Cut cheese into 1/4-inch slices. Layer cheese over each potato half in a

criss cross fashion to resemble bandages. Tuck extra cheese inside of shell.

Bake shells 2 minutes, until cheese melts slightly. Arrange two olives at top of potato shell to create eyes and two pickle pieces at the other end to create

feet.

Spiced Pumpkin Seeds

These roasted pumpkin seeds are easy to make and extremely delicious.

1 1/2 tablespoons butter or margarine, melted

1/2 teaspoon salt

1/8 teaspoon garlic salt

2 teaspoons Worcestershire sauce

2 cups raw whole pumpkin seeds

Directions

Preheat oven to 275 degrees.

In a small bowl, combine all ingredients and mix thoroughly.

Place seeds in a shallow baking dish.

Bake for 1 hour, stirring occasionally.

Pumpkin Spiced Butter

This pumpkin butter makes a delicious compliment to breakfast or a cup of tea.

1 (15 oz.) can solid pack pumpkin

2/3 cup firmly packed light brown sugar

1/3 cup granulated sugar

1/4 cup orange juice

1 teaspoon ground ginger

3/4 teaspoon cinnamon

Directions

Combine all ingredients in a heavy saucepan and cook over MEDIUM heat (about 25 minutes); stirring occasionally, until mixture is thick and like the consistency of spreadable jam.

Keep remainder refrigerated.

Pumpkin Spice Ice Cream

This delicious premium homemade pumpkin ice cream makes a nice dessert finale to any festive Fall or Winter meal.

1 1/2 cups evaporated reduced 2% fat milk

1 large egg

1/2 cup packed light brown sugar

2/3 cup canned solid pack pumpkin puree

1 teaspoon vanilla extract

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

Large pinch ground nutmeg

Pinch salt

Directions

In a medium saucepan, bring milk to a boil.

In a large bowl, whisk together the egg and sugar. Gradually whisk in the boiling milk.

Add pumpkin, vanilla, ginger, cinnamon, nutmeg and salt; stir well.

Refrigerate ice cream mixture until thoroghly chilled.

Freeze mixture in an ice cream maker. Follow directions for your specific ice cream machine. Soften ice cream slightly before serving.

Kick it up a Notch: You can add in raisins, dried cranberries, toasted walnuts or pecans, crushed gingersnaps, swirls of maple syrup.

Melting Witch Cups

1/3 cups semisweet chocolate chips

1 teaspoon shortening

8 Bugles brand snacks

1 (4 serving size) box white chocolate pudding mix

1 (4 serving size) box chocolate fudge pudding mix

4 cups cold milk

6 drops green food coloring

8 creme filled chocolate sandwich cookies or chocolate covered mint patties

8 pretzel sticks

1 tablespoon chow mein noodles, broken in half

16 gummi worm candies

Directions

Witch Hat

Line a cookie sheet with wax paper. In a small microwaveable bowl, combine chocolate chips and shortening. Microwave on HIGH heat for 1 1/2 - 2 minutes or until chocolate is completely melted. Stir until smooth.

Dip each Bugle snack, one at a time, into chocolate; coat completely. Let excess chocolate drip off. Place hat point side up on cookie sheet. Let stand until chocolate has set.

Witch Pudding Cups

Prepare white chocolate pudding mix using 2 cups of milk according to package directions. Prepare chocolate fudge pudding mix using 2 cups of milk according to package directions.

Add green food coloring into white chocolate pudding; stir until well blended.

In 8 small, individual serving dishes, add 2 tablespoons of green pudding and on top of that add 2 tablespoons chocolate pudding. Keep adding green and chocolate pudding to form 4-layers.

Using the handle end of a spoon, gently swirl the top two layers.

Push a sandwich cookie down inside of pudding cup and top with a chocolate coated Bugle to resemble a witch's hat. Cookie forms brim of hat.

Add one pretzel stick next to hat and surround with chow mein noodles to create a broomstick.

At the other end of the dish, insert two gummy worms for the witch's legs.

Martian Cookies

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Even Marvin the Martian would have a difficult time resisting these goodie-packed cookies. Each bite is a tasty exploration of chocolate, zucchini, nuts and butterscotch.

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup quick cooking oats

1 cup grated zucchini

1 cup chopped walnuts or pecans

1/2 cup semisweet chocolate chips

1/2 cup butterscotch chips

Directions

Preheat oven to 350 degrees.

In a large mixing bowl, beat butter until soft, add sugar and beat until fluffy.

Add in the egg and vanilla; beat until well blended.

In a medium sized bowl, combine flour, cinnamon, baking soda and salt; stir well.

Using an electric mixer on low speed, add flour mixture to butter mixture a little bit at a time; beat until well mixed.

Stir in oats, zucchini, nuts and chocolate chips with a wooden spoon.

Drop a rounded teaspoon full of dough onto an ungreased cookie sheet, keep dough

2-inches apart. Bake 10 - 12 minutes, or until golden brown.

Cool on cookie sheet 1 minute. Transfer cookies to a cooling rack.

Marshmallow Mummies

These colorful marshmallow mummies are just waiting to be discovered by adventurous party guests.

18 large marshmallows

6 thin pretzel pieces

1 (4.5 oz.) box chewy fruit snacks, any flavor

1 (0.68 oz.) tube black decorating gel

Directions

Press 3 marshmallows down onto each pretzel stick to create 6 mummy bodies.

Unwrap the fruit snack rolls (do not unroll). Using a sharp knife or kitchen scissors, cut rolls into 1/2-inch strips. Unroll each strip and remove plastic.

Wrap each fruit roll around marshmallows to create a bandaged mummy look.

Leave a small opening to create two dot eyes with the decorating gel.

Note: You can display each mummy inside a glass "case". Take a clear drinking glass and fill bottom with small candies. Set mummy inside.

Jack-o-Lantern Mini Pizzas

1 (16.3 oz.) can homestyle refrigerated buttermilk biscuits

1 pound lean ground beef

1 (15.5 oz.) can sloppy joe sandwich sauce

1 (11 oz.) can whole kernel corn, drained

8 slices American cheese

8 small pieces green bell pepper

Directions

Preheat oven to 375 degrees.

Separate biscuit dough into 8 pieces. Arrange biscuits on a large cookie sheet.

Press down on each biscuit to make a 4 1/2-inch round dough piece.

Bake 12 - 15 minutes until golden brown.

In a 12-inch non-stick skillet, cook ground beef over MEDIUM heat for

8 - 10 minutes, stirring occasionally. Drain fat. Stir in corn and sloppy joe sauce. Reduce heat to MEDIUM LOW. Cook an additional 3 - 5 minutes,

stirring occassionally.

With a knife, cut cheese into circles. Cut out eyes, nose and mouth to make a Jack-o-Lantern face.

Take biscuits out of oven. Spoon beef mixture over each biscuit round.

Lay a cheese face over the beef mixture on each round. Use bell pepper piece to create a pumpkin stem.

Return to oven and bake an additional 3 - 5 minutes, or until cheese melts.

Jack-o-Lantern Smoothies

1 tablespoon semisweet chocolate chips

4 (8 or 9 oz.) plastic cups

3 (6 oz.) containers orange or peach yogurt

1/4 cup frozen orange juice concentrate, thawed

1 (11 oz.) can mandarin orange segments, chilled and drained

1 banana, sliced

Directions

In a small microwaveable bowl, melt the chocolate chips for 1 minute, or until completely melted, on HIGH heat.

Use the tip of a knife to create two chocolate eyes, one chocolate nose, and a chocolate mouth inside each cup. It's like you are painting a face on the inside of the cup with chocolate. Refrigerate cups for 5 minutes until chocolate has set.

In a blender, combine all of the remaining ingredients. Blend until smooth and creamy. Pour smoothie into plastic cups with the chocolate faces.

Hot Apple Cider

6 cups apple cider

1/4 cup real maple syrup

2 cinnamon sticks, plus 6 sticks for serving (optional)

6 whole cloves

6 whole allspice berries

1 orange peel, cut into strips

1 lemon peel, cut into strips

Directions

In a large stainless steel saucepan, combine apple cider and maple syrup.

Wash a square piece of cheescloth and place inside it: cinammon sticks, cloves, allspice berries, orange peel, and lemon peel. Fold up the sides of the cheesecloth and tie securely with kitchen twine. Add spice bundle to cider mixture.

Cook cider over medium heat 5 - 10 minutes, or until very hot. DO NOT BOIL.

Remove from heat. Discard the spice bundle. Pour cider into large mugs.

Garnish each mug with cinnamon stick, if desired.

Honey Chocolate Chip Bars

1/2 cup unsalted butter

1/4 cup vegetable oil

1 1/2 pounds miniature marshmallows

1/4 cup honey

1/4 cup peanut butter

5 cups old fashioned oat

4 1/2 cup crisp rice cereal

1 cup graham cracker crumbs (16 squares)

1 cup flaked coconut

1 cup crushed peanuts

1/2 cup miniature chocolate chips

Directions

In a large saucepan, combine butter, oil, marshmallows. Cook over low heat, stirring constantly until mixture is completely melted with a smooth consistency.

Remove pan from heat. Stir in the honey and peanut butter.

In a small bowl, combine oats, cereal, cracker crumbs, coconut and peanuts.

Pour into marshmallow mixture. Stir well.

Press granola mixture into a greased 15x10x1-inch baking pan. Cool for 10 -15

minutes. Sprinkle chocolate chips on top, gently press chips into mixture.

Let granola cool completely before serving.

Halloween Snack Mix

6 cups caramel corn

2 cups salted cashews or peanuts

1 1/2 cups candy corn

1/3 cup raisins

Directions

In a large bowl, mix all ingredients.

Makes 2 quarts.

Store in airtight container.

Homemade Alfredo Sauce

1/2 cup butter
1 pkg. (8 oz.) cream cheese
1 cup half and half
1/3 cup Parmesan cheese
1 tablespoon garlic powder (optional)
pepper, to taste

This by far is the easiest and best Alfredo sauce recipe I have found yet! I love pasta and Alfredo and searched forever to make it homemade. I think that too many recipes have too many ingredients and that others are too watery. My girlfriend loves it and makes me cook it at least once a week.. plus you can add it to so many different things! This is a great, simple recipe to make for someone coming over for a dinner date ;)

1. In a medium saucepan, melt butter.

2. Once butter is almost melted, add the package of cream cheese. It's easiest to cut it into 4 pieces so that it melts quicker.

3. Once butter and cream cheese are mixed well together, add the cup of half and half, Parmesan cheese, garlic powder, and then shake pepper on top. Stir all together until well mixed.

4. Once it's mixed well and saucelike, take it off the burner and set aside so it can thicken up. Stir every few moments.

5. DONE! Pour over your favorite pasta, I love it with tortellini!

Don't forget some breadsticks to dip in the extra sauce! :)

Shepherd's Pie

1 onion, diced
1 tablespoon olive oil
1 lb. lamb, minced
1 clove garlic, crushed
1 large carrot, diced
1 beef stock cube
1 lb. chopped tomatoes
1 tablespoon corn flour
3 tablespoons tomato puree
pinch of salt and pepper
2 lb. potatoes
1 stick butter

This is how to make a real English shepherds pie, made with lamb. If made with beef, it would be known as cottage pie.

Firstly, heat the olive oil in a pan, add the onion, garlic and carrot and cook until soft. Add minced lamb and stock cube, then cook until the mince is brown and shows a crumbly texture. Stir in the tomatoes and tomato puree, and add the corn flour. Leave to simmer, stirring occasionally, for about fifteen minutes, or until thickened.

Meanwhile, peel and chop potatoes and boil until soft, then mash them with the butter and salt and pepper to taste.

Put the filling into a deep dish, then top with the mashed potatoes and put under a warm grill (broiler) until the top is brown and crisp.

Delicious topped with melted cheese. Enjoy!

Granola Bars

2 cups Trail Mix (Go to the bulk bins - mix several varieties of fruit and nuts) Even add in some flax seeds to make it extra healthy)
2 cups - Oatmeal
1/3 cup - Milk Chocolate Chips (optional - but recommended)
3 Ripe Bananas
1 Egg
2 tbsp - Honey

-Pre-heat oven to 350°F.

In a Large bowl combine trail mix (even add in some flax seeds to make it extra healthy), chocolate chips and oatmeal. -In a smaller bowl mash the bananas, then add your egg and honey and mix it all together. Add the banana mixture to the trail mix and stir it all together making sure everything is evenly coated.

Press the mixture into a greased 12 X 9-inch cake pan. Bake for 15-20 minutes or until edges are brown. Allow to cool, cut and enjoy

Potato-Spinach Chowder

1 can (15 ounces) spinach or kale
1 can (14 1/2 ounces) potatoes
1/2 cup chopped green onion, divided
2 cloves garlic, chopped
1 can (14 ounces) low-sodium chicken broth
1/2 teaspoon mace
1/4 teaspoon freshly ground black pepper
1 1/4 cups plain, fat-free yogurt, divided

Mince spinach, potatoes, 1/4 cup green onion and garlic together in a food processor, using the pulsing action. Combine the spinach-potato mixture with broth in a medium saucepan. Add mace and pepper. Blend well; heat through over medium heat. Just before serving blend in 1 cup yogurt. To serve, top the chowder with dollops of the remaining yogurt and green onion.

Servings: 6

Tuna Cupcakes

1 lg. can tuna
2 cans cream of mushroom soup
Baking powder biscuit dough to fill 10 to 12 cupcake tins

Roll out dough, cut in squares and fit into cupcake tins. In cast iron skillet, pour tuna and soup. Rinse out soup can with milk, thicken if necessary. Peas can be added. Fill pastry 2/3 full with mixture. Pull a little dough over the edges so the tuna mix won't boil out.

Bake at 350 degrees until biscuit is done. Any extra sauce can be served as an extra sauce of gravy.

Volcano Cupcakes

1 batch baked cupcakes
1 c. whipping cream, whipped
M&M'S®

1. Cut conical shape from top of each cupcake and remove.

2. Place dollop of whipped cream in each cupcake and place removed pieces on top. Garnish with M&M'S®

Ghoulishly Good Cupcakes

8 oz. cream cheese
1/3 c. sugar
1 egg
Pinch of salt
2 tsp. grated orange peel
2 drops red food coloring
2 drops yellow food coloring
1 c. chocolate chips

Beat until smooth - all ingredients but chocolate chips. Stir in chips and set aside.

CUPCAKES:

1 1/2 c. all-purpose flour
1/3 c cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 c. vegetable oil
2/3 c. sugar
1 c. water
1 tbsp. vinegar
1 tsp. vanilla

Combine ingredients, in order listed, in large mixing bowl. Blend well on low speed. Fill 24 muffin cups 2/3 full with batter. Spoon 1 tablespoon filling onto each cupcake. Bake at 350 degrees for 20 minutes.

Goblin Cupcakes

8 oz. pkg. cream cheese
1/3 c. sugar
1 egg
1/8 tsp. salt
2 tsp. grated orange peel
2 drops red food coloring
2 drops yellow food coloring
1 c. chocolate chips

Combine cream cheese, sugar, egg, salt, orange peel and food coloring in a small bowl. Beat until smooth. Add chocolate chips. Set aside.

CUPCAKES:

1 1/2 c. unsifted all purpose flour
1 c. sugar
1/3 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 c. vegetable oil
1 c. water
1 tsp. vanilla
1 tbsp. vinegar

Combine ingredients in order listed. Blend well on low speed. Fill 24 paper muffin cups 2/3 full with batter. Spoon about 1 tablespoon cheese filling onto each cupcake. Bake at 350 degrees for about 20 minutes.

Black-Bottom Cupcakes

FILLING:

8 oz. cream cheese
1 egg
1/2 c. sugar
1/8 tsp. salt
6 oz. chocolate chips

Combine all ingredients above and blend well. Set aside.

CUPCAKE BATTER:

1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. oil
1 tsp. vinegar

Combine above batter ingredients and beat together. Fill cupcake holder 2/3 full with cupcake batter. Put 1/2 teaspoon filling on top of cupcake batter. Bake at 350 degrees for 20 minutes. Makes 2 dozen.

Classic Vanilla Cupcakes

1/2 cup softened butter
3/4 to 1 cup sugar
2 eggs
2 tsp. vanilla extract
1-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup cold milk

Preheat oven to 350°F.

Bake Time: 18-24 minutes.

Yield: 12 cupcakes.

Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Stir in vanilla.

In a separate bowl, stir together all dry ingredients. Add to butter mixture; stir in milk.

Spider Cupcakes

18.25 oz chocolate cake mix
2 cups sugar
1/2 cup baking cocoa
1/2 cup butter, cubed
1/2 cup milk
2 tsp vanilla extract
12 large marshmallows
chocolate sprinkles
48 M&M'S® mini baking bits
192 pieces black licorice

Prepare cake batter according package directions. Fill 24 greased or lined muffin cups. Bake at 350 degrees Fahrenheit for 21-26 minutes. Cool 5 minutes in pan; transfer to wire rack to finish cooling.

FOR FROSTING:

Combine sugar, cocoa, butter, and milk in small pot. Bring to a boil on medium heat, stirring constantly. Remove from heat, stir in vanilla. Cool to 110°F.

Beat with wooden spoon until thick and losing gloss, about 8 minutes. Cut marshmallows in half width wise; place 1/2 on each cupcake. Frost marshmallows and tops of cupcakes. Dip in sprinkles.

Place dab of frosting on each M&M and press on to look like eyes. Using skewers, poke 4 holes on each side of each cupcake. Insert a piece of licorice into each hole.

Cinnamon Spiced Cappuccino Cupcakes

1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup butter
3/4 cup sugar
2 eggs
1/2 brewed coffee, the stronger the coffee the more coffee
flavor
1 1/2 teaspoon instant coffee, more for stronger flavor
1 teaspoon vanilla
1 cup white frosting
chocolate covered coffee beans (optional)

Heat oven to 350 degrees. Put cupcake papers in muffin tin.

In bowl mix flour, baking powder, allspice, cinnamon and salt.

In large mixing bowl beat butter and sugar til light and smooth. Add eggs and beat well. On low speed add flour mixture alternately with coffee. Fill cupcake papers evenly, about 1/3 cup each.

Bake for 25 minutes or until toothpick inserted in center comes out clean.

Meanwhile in a small bowl, mix instant coffee, vanilla and 1 teaspoon warm water. Stir until coffee is dissolved. Mix in white frosting. Spread on cupcakes. Top with coffee bean.

Moist Chocolate Cupcakes

1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup vegetable oil
1 cup water
1 teaspoon vinegar

Mix all of the ingredients well with a mixer. It should be brown and smooth. Free of lumps. Bake at 350°F for 25 minutes. Cupcakes will turn out moist and delicious.

Buttermilk or milk may be substituted for water. Melted butter may be substituted for oil.

Santa Claus Cupcakes

Cupcakes, how many it is you need
White frosting for cupcakes
Red colored sugar
White mini marshmallows
Mini chocolate chips
Red hot candies
Coconut

Frost cupcakes with white frosting. Sprinkle red sugar across top half of cupcake. Put marshmallow to one side of red sugar for tassel. Pat on 2 chocolate chips on for eyes. Put on one red hot for nose. Sprinkle bottom 1/3 with coconut for beard.

Poppyseed Cupcakes

1 pkg. Duncan Hines yellow cake mix
3/4 c. Crisco
1 c. water
2 tbsp. poppy seed
2 pkg. butterscotch pudding mix
4 eggs

Combine all ingredients and mix for 4 minutes with electric beater. This can make regular cupcakes or small cupcakes.

ICING FOR CUPCAKES:

6 oz. cream cheese, softened
1 tsp. vanilla
3 tbsp. butter
1/2 box 4x sugar
1/2 c. nuts

Cream together and spread on cupcakes.

Goblin's Delight Cupcakes

A Halloween Treat For All Ages

8 oz. pkg. cream cheese
1/3 c. sugar
1 egg
1/8 tsp. salt
2 drops each red and yellow food color
1 c. Hershey's chocolate chips

CUPCAKES:

1 1/2 c. unsifted all purpose flour
1 c. sugar
1/3 Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 c. vegetable oil
1 c. water
1 tbsp. vinegar
1 tsp. vanilla

Filling: Combine cream cheese, sugar, eggs, salt, food color in small bowl. Beat until smooth. Add chocolate chips. Set aside. Cupcakes: Combine ingredients in order listed in large mixing bowl. Blend well on low speed. Fill 24 paper muffin cups 2/3 full with batter. Spoon about 1 tablespoon cheese filling onto each cupcake. Bake at 350 degrees for about 20 minutes or until toothpick inserted in cake portion comes out clean.

Devil's Food Cupcakes

2 c. sugar
3/4 c. shortening
2 eggs (one at a time)
3 c. flour
1/2 c. boiling water
1/2 tsp. salt
1/2 c. cocoa
1 c. sour milk
1 tsp. vanilla
2 tsp. soda

Cream together sugar and shortening. Add eggs one at a time. Sift together flour, salt and cocoa. Add to mixture. Add sour milk and vanilla. Beat well. Then add soda in boiling water and mix well. Bake at 325 for 235-35 minutes.

CUPCAKE FILLING:

2/3 c. Crisco (or more if needed)
1/2 c. powdered sugar
1 1/2 tsp. vanilla
1/4 tsp. salt
1/3 c. milk (or less) use whole milk or cream

Beat at high speed of mixer in order given until fluffy for about 5 minutes. Fill a decorator tube with filling. Insert tube into center of cupcakes and squeeze until the filling comes to the top.

Chocolate Peanut Butter Cupcakes

FILLING:

2 tablespoons heavy cream (whipping cream)
2 squares (2 oz.) semisweet chocolate, finely chopped
2 teaspoons granulated sugar
1/4 cup peanut butter

An hour before baking prepare the Chocolate Peanut Butter Filling.

In a small saucepan, heat the cream to boiling. Add the chocolate and sugar, stirring until the chocolate melts.

Refrigerate the mixture until firm but not hard, about 40 minutes.

CUPCAKES:

6 squares (6 oz.) semisweet chocolate
6 tablespoons butter
2 eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
confectioners' sugar (optional)

Line twelve 2-1/2 inch muffin-pan cups with paper baking cups. In the top of a double boiler, over simmering water, melt the chocolate and butter.

Preheat oven to 350°F. Divide the batter among the prepared muffin-pan cups. Using the palms of the hands, roll rounded teaspoonfuls of the chocolate-peanut butter filling into 12 balls. Push one ball into the center of the batter in each muffin-pan cup. (Make sure that the chocolate peanut butter ball is covered by the cupcake batter.)

Bake the cupcakes 15 to 20 minutes, or until the center springs back when touched lightly with fingertip. Cool the cupcakes completely in the pan on a wire rack.

These taste best after they have cooled completely.

Makes 1 dozen cupcakes.

Chocolate Chip Cupcakes

CUPCAKE:

1 c. + 2 tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened
6 tbsp. sugar
6 tbsp. firmly packed brown sugar
1/2 tsp. vanilla extract
1 egg

Preheat oven to 375°F.

In small bowl, combine flour, baking soda and salt, set aside. In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in egg. Blend in flour mixture. Spoon mixture into paper-lined muffin cups, using 1 rounded tablespoon batter for each.

Bake at 375 degrees for 15 minutes. Remove from oven.

Increase oven temperature to 425°F and spoon 1 tablespoon of topping over each cupcake. Return to oven. Bake at 425 degrees for 10 minutes.

TOPPING:

1/2 c. firmly packed brown sugar
1 egg
1/8 tsp. salt
6 oz. pkg. semi-sweet chocolate chips
1/2 c. chopped nuts (optional)
1/2 tsp. vanilla extract

In small bowl, combine brown sugar, egg and salt; beat at high speed until thick (about 5 minutes). Stir in chocolate chips, nuts and vanilla extract.

Makes 16 cupcakes.

Cheesecake Cupcakes

3 lg. cream cheese, softened
4 eggs
1 c. sugar
1 tsp. lemon juice
1/2 tsp. vanilla
Foil cupcake liners
Your favorite fruit toppings

Beat cream cheese with sugar until smooth. Add 1 egg at a time, beating well after each addition. Add lemon juice and vanilla. Fill baking cups 3/4 full. Bake at 300 degrees for 30 minutes. When cool, top with fruit. Makes 18 to 24 cupcakes.

Belgian Waffles

2 c. heavy cream
2 tbsp. superfine sugar
1/2 teaspoon vanilla extract

Waffle Batter:

1 1/4 c. sifted cake flour
2 tsp. baking powder
1/4 c. sugar
pinch of salt
4 egg yolks
1 1/2 c. milk
1 tsp. vanilla extract
1/2 c. melted butter
4 egg whites

Preheat a waffle iron.

Whip the first three ingredients and place in refrigerator to chill.

Sift together the flour, baking powder, 1/4 c. sugar, and salt onto a piece of waxed paper.

Beat the egg yolks lightly and add the milk, vanilla and melted butter. Drop in the dry ingredients and stir just enough to combine.

In a separate, clean bowl, beat the egg whites until they are stiff but not dry and fold them into the batter gently.

Bake in a seasoned waffle iron at medium heat until the steam stops escaping.

Dust the baked waffles with confectioner's sugar and top with whipped cream. Sliced strawberries or peaches may be served on top.

Bunny Cupcakes

Cupcakes baked in cupcake liners
White ready-to spread frosting
Flaked coconut
Red or yellow food color
Lady fingers
Red or yellow jelly beans
Red hot candies
Red licorice laces

Frost cupcake with white frosting; piling high to form a rounded top. Dip into coconut to coat frosting. Tint a portion of frosting with food color to make a light pink or yellow. Spread a thin layer of frosting on the cut sides of two lady fingers. Make two slits near the edge of the cupcake and insert lady fingers for ears.

Secure in an upright position with wooden picks. Add jelly bean (1/2) for nose and red hot candies for eyes. Cut laces into six 1 1/4 inch pieces. Add for whiskers. Refrigerate to set frosting. Remove picks before serving.

Strawberry Grape Salad

1 qt. strawberries, washed and sliced
1 can pineapple tidbits (well drained)
1 pkg. strawberry glaze
1 bunch red grapes, sliced

Wash and slice 1 quart fresh strawbrries. Add 1 can pineapple tidbits, well drained, then sliced grapes. Mix well. Add 1 package strawberry glaze. Mix well. Place in large airtight bowl. Chill in refrigerator overnight before serving.

Marshmallow Fruit Salad

1 large can fruit cocktail
1 can Mandarin oranges
1 (20oz) can chunk pineapple
3 oz. cream cheese
8 oz. Cool Whip
3 oz. strawberry banana Jell-O
1 bag mini marshmallows
chopped fresh fruit (bananas, grapes, strawberries) (optional)

Open and drain all canned fruit. If also using fresh fruit, chop and set aside in a bowl. Soften cream cheese in a large bowl.

Mix Cool Whip and dry Jell-O (just the powder) with the cream cheese. Make sure that all of the sugar/powder from the Jell-O is dissolved. Finally, add all the canned/fresh fruit.

This may be served immediately, but chilling the fruit salad for 30 minutes to an hour before serving is best.

Baked Stuffed Shrimp

24 shrimp (lg.)
1/2 lb. scallops, diced
1 stack Ritz crackers
2 stacks Escort crackers
1/2 lb. butter
Pepper
1 tsp. fresh parsley, chopped fine
3 tbsp. white cooking wine
2 tsp. Parmesan cheese
4 tbsp. sour cream
1 tsp. garlic & parsley salt
3 slices white bread without crust, make into fresh crumbs

STUFFING: Crush crackers with rolling pin. Add melted butter, wine, pepper, parsley, cheese, sour cream, garlic and parsley salt, fresh bread crumbs and scallops. Mix all ingredients well. Refrigerate stuffing for 3 hours. Mold stuffing to a rounded measuring spoon. Place on prepared shrimp and curl tail over top and press slightly into shrimp. Bake in 350 degree oven for 20 to 25 minutes. Serves 4.

Easy Donut Holes

1 c. sugar
2 eggs
1 c. milk
1 tsp. vanilla
3 c. flour
Dash of salt
2 tsp. baking powder
Cinnamon to taste

Mix together. Drop by teaspoon into hot oil. Fry until brown. Drain. Roll in sugar and cinnamon.

Chicken and Dumplings

Chicken Preparation:

1 4 lb. broiler or roasting chicken
2 quarts water or chicken broth
1 teaspoon bouillon powder
2 tablespoons fresh parsley
1 onion, whole
1 bay leaf (optional)
2-3 cloves garlic, crushed
pinch of black pepper
1/2 lb. baby carrots
1 or 2 tablespoons butter
2-3 stalks celery, whole, plus leaves

Wash chicken, inside and out. Place in a large enough pot to cover with about 2 quarts of water or chicken broth and bouillon powder (a bouillon cube or soup base may be substituted. Add celery, a bay leaf (optional), parsley, pepper, onion and garlic. Bring the pot to a boil and then reduce heat immediately to low; simmer for 60-90 minutes until chicken is very tender.

Remove chicken from the broth and set on a dish to cool. Add the baby carrots to the broth and cook carrots on medium until tender (about 15-20 minutes). Remove carrots using a slotted spoon and set aside. Continue to simmer the broth over low heat while preparing the dumplings.

When chicken becomes cool enough to handle, cut into bite size pieces, removing bones and skin. Set de-boned chicken aside.

Dumplings:

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 teaspoon baking soda
1 1/2 teaspoons sugar
2 tablespoons cold butter
1 cup buttermilk

In a medium bowl, combine flour, salt, baking powder and baking soda, mixing well. Cut in shortening using a pastry blender or a large fork (pastry makers mix in the shortening using their hands - if you want to try, dip your hands in ice cold water for a minute, then dry your hands first; it's important not to melt the butter!)

Cooks Note: Butter is the shortening used in this recipe.

Add cold buttermilk, a few spoons at a time, mixing the dough from the outside in with fork until a soft dough forms (do not overmix - about 2 minutes total). You may need to add a small amount of buttermilk or flour to adjust the consistency of the dough due to flour storage conditions or humidity in the environment. Add liquid if the dough is very dry and crumbly after it has been mixed; add flour if the dough is very sticky.

Roll dough out on a work surface which has been lightly sprinkled with with flour to prevent sticking. Roll dough out thinly, about 1/8" thick, then slice into strips, each about 2 inches in length.

Gently drop the dumplings into the simmering chicken broth. Stir them gently to prevent sticking. Add chicken, pepper and butter and simmer for another 10 minutes or so before serving.

Serve with the carrots on the side and sprinkle the chicken and dumplings with a bit of chopped parsley, if desired.

Variations: Add 1/4 teaspoon each of rubbed sage and/or onion powder to chicken broth for added flavor. Sometimes we serve this with sliced mushrooms, too. Simply add them to the broth during the last 10 minutes.

This dish will become your family's favorite comfort food and is just as well received when guests arrive.

Onion Ring Batter

1 c. cornstarch
1 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
1 egg
1 c. cold water
2 tbsp. oil

Beat together all ingredients. Dip sliced onion rings in batter. Deep fry.

Fish Fry Batter

1 c. flour (self rising)
1 egg yolk
1 tsp. salt
1 tsp. cooking oil (Wesson)
3/4 c. warm water
1 egg white, beaten

Mix first five ingredients then add beaten egg white. Dip fish or chicken in batter and fry until golden brown.

Kid's Punch

1 lg. jug cran apple
1 lg. can pineapple juice
3 orange juice cans of water
Ice
1 lg. jug apple juice
1 lg. can orange juice concentrate

1. Mix all ingredients in large cooler add ice. Let the kids have at it. Note: this is also good to make ahead of time then freeze some in ice cube trays. Eat as popsicle, or add to the punch.

Brunch Special

8 slices white bread
8 or 10 oz. pkg. shredded Cheddar cheese
6 eggs
3 c. milk
1/2 tsp. salt
1/8 tsp. pepper
One of these: cubed ham, crisp bacon, chicken, dried beef, seafood or also broccoli when used for a lunch dish

Toast the bread; butter both sides, cut off crust. Lay toast in the bottom of a 9 x 13 inch dish. Sprinkle the cheese over this. Add ingredients of your choice, ham, crisp bacon or etc.

Beat together the eggs, 3 cups of milk/and salt and pepper. Pour mixture over all and let stand in refrigerator 12 hours or overnight.

Bake 45 to 60 minutes until golden brown in a 350 degree oven. Let stand 10 minutes before serving. Cut into squares.

Play-Dough

2 c. boiling water
1/2 c. salt
1 tbsp. alum
2 c. flour
2 tbsp. oil
Food coloring

Dissolve salt and alum in boiling water. Add food coloring, oil, and flour. Knead 5 minutes. Store in air-tight container in refrigerator. Will last months!

French Toast Casserole

10 slices white bread
1/4 lb. soft butter
1/2 c. raisins
2 tsp. cinnamon
3 c. milk
2/3 c. sugar
4 eggs
1 tsp. vanilla

Trim crusts and spread slices generously with butter. Cut each slice into fourths and arrange half on bottom of baking dish. Sprinkle with raisins and 1 teaspoon cinnamon. cover with rest of bread and sprinkle with other teaspoon of cinnamon. Scald milk; remove from heat and stir in sugar until dissolved. Beat eggs thoroughly in a separate bowl. Gradually dribble milk into eggs, beating constantly. Stir in vanilla and pour over bread. Set baking dish in a pan of hot water and bake 40 to 50 minutes at 350 degrees or until knife inserted in center comes out dry. Serve warm with milk for a great breakfast.

My daughters turn up their noses at bread pudding but request French Toast Casserole for breakfast!

Delicious Healthy Smoothie

2-3 cups of plain/lowfat vanilla yogurt
13-15 frozen strawberries
8-10 frozen peach slices
2-3 bananas
1 cup of ice (optional)
one scoop of vanilla ice cream (optional)

Put all ingredients except the yogurt in the blender. Blend on medium-high until all frozen fruits are finely chopped. Blend in yogurt. ENJOY!

Note: You can put any leftovers in a plasic container and freeze it for a treat later. :)

Strawberry Banana Pineapple Smoothie

1/2 pint fresh strawberries, stems removed
1/2 fresh pineapple, peeled, cored and chopped
2 ripe bananas, peeled
3-4 tablespoons sugar or honey
3/4 cup water or coconut water
2 cups medium ice cubes

Process in blender until smooth. Serve immediately or freeze until slushy.

Strawberry Banana Smoothie

10 oz fresh strawberries, stems removed
2 ripe bananas
3 tablespoons sugar or honey
1 cup ice cubes
3/4 cup milk, yogurt, kefir or coconut water

Wash strawberries and remove banana peels. In a blender, process all ingredients until smooth. For a little extra flavor, a few drops of vanilla or almond extract may be used, but do not overdo as a few drops go a long way.

Cooks Tip: In the Cooks.com test kitchen, we sometimes thicken smoothies with "Thicken-Up" or "Clear-Jel" which is a modifed food starch that thickens without having to be cooked. It is available from restaurant supply stores.

Banana Smoothie

2 bananas
1 c. plain yogurt
1 c. orange juice
4 tsp. honey

Put all ingredients together in a blender or food processor. Blend until smooth. Pour into glasses (pour over ice or refrigerate for 1/2 hour for a cold smoothie). Makes 2 glasses. A delicious, easy summer cooler for children to make and enjoy.

Worm Dirt Cake

1 to 1 1/4 lb. pkg. Oreo cookies
1 (8 oz.) pkg. cream cheese
1/2 cup butter, softened
1 cup powdered sugar
3 cups milk
1 (12 oz.) tub Cool Whip (can use chocolate)
2 (3 1/2 oz.) pkg. instant vanilla or chocolate pudding
1/2 tsp. vanilla
4 gummy worms and/or other critters

This popular "novelty" cake is a hit at children's parties, especially around Halloween. You'll receive many appreciative compliments from your guests such as "Ewww, that's gross!"

It really resembles a pudding more than it does a conventional cake. If you serve it as an everyday family dessert, rather than as a fun decorative element, it's possible that your family may not understand it!

Crush Oreos. Put 1/3 of the crushed Oreos into a new, clean flower pot. Set aside.

Mix butter, cream cheese and sugar and vanilla together. Set aside.

Combine milk and pudding mix. Fold Cool Whip into the pudding.

Fold together pudding mixture and butter-cream cheese mixture.

Layer this mixture (about 1/3 of it) onto the crumbled cookies in the pot. Next, add another layer of the pudding mixture, then another layer of cookie crumbs, continuing until all ingredients are used.

As you're layering the ingredients, decoratively place several gummy worms and critters in the "soil" so they will be seen emerging. If you have a toy (clean) garden trowel, a plastic daisy, or some edible flowers, these can also be used creatively to embellish the presentation.

Chill in refrigerator for 3 to 4 hours before serving.

Yogurt

1 quart milk
1/4 to 1/2 cup non-fat dry milk powder
1/2 cup plain unflavored yogurt (such as ACTIVIA®)
2 tablespoons cream (optional)

In a medium saucepan, combine all ingredients except yogurt. Two tablespoons of cream (or more) may be added to the basic recipe for a richer, creamier dessert yogurt or frozen yogurts. For everyday yogurt or yogurt that is to be used in baking, the extra richness is not needed.

Heat milk, uncovered, over low heat, gradually bringing it nearly to a boil. Tiny bubbles will form around the edges of the pan; the milk should reach a temperature between 185-190°F.

If the milk is brought up to temperature too quickly, the bottom of the pan is likely to scald. It is important not to allow the milk to boil. Remove any milk which forms a skin on the surface.

Remove from heat and allow milk to cool for about 20 minutes, or until the milk reaches a temperature of between 100-110°F. Stir in approximately 1/2 cup of active live culture yogurt or yogurt starter.

Transfer the yogurt mixture to a good quality thermos or a yogurt maker and maintain the temperature of about 100°F for 4-10 hours. A longer fermentation period will yield a more tart yogurt. Leave the yogurt undisturbed or it will not thicken well, and keep it free from drafts.

Refrigerate until ready to use. Flavor as desired, adding crushed, dried or fresh fruit or fruit cocktail, sunflower or pumpkin seeds, Grape-Nuts, blueberries, strawberries, raspberries, etc.

Use homemade yogurt for baking in any recipe calling for buttermilk, sour cream or yogurt; it adds wonderful flavor and nutrition to quick breads, muffins, pancakes and yeast breads.

Another useful purpose for homemade yogurt is yogurt cheese. To make yogurt cheese, drain freshly made yogurt in a cheesecloth hung in a cool place; this can be used in many recipes as a healthy substitute for cream cheese.

Save half a cup of the unflavored yogurt as a starter for making the next batch.

This yogurt is an economical way to produce quality yogurt for diet plans which include daily consumption. The starter only needs to be purchased infrequently in small amounts, and the yogurt strain can often be maintained indefinitely if you make yogurt often. Use each batch of reserved starter within 5 days or start again with fresh starter.

It's a good plan to purchase an 8 oz. container of yogurt for a new starter once every 1 or 2 months, or when your own strain seems to be getting weaker (the yogurt will not thicken as well). Dried active culture is also available in packets and may be kept on the shelf in case you run out of fresh starter.

Ball 1/2 pint can or freeze jars, either plastic or glass, make excellent single serve containers for storage. Some yogurt makers come with glass storage containers; others make 1 quart batches rather than single serve portions.

Shrimp and Corn Chowder

1/4 c. chopped green onions
2 sm. cloves garlic, minced
1/8 tsp. cayenne pepper
1-2 c. sliced mushrooms (optional)
1 tbsp. butter
12-16 oz. fresh or frozen shrimp
2 cans cream of potato soup
8 oz. pkg. cream cheese, light
2 soup cans milk
1 (8 oz.) (or more) canned corn and liquid

In roaster pan, cook onions with garlic and pepper in butter gently until tender. Blend in soup, cream cheese and milk until somewhat smooth (5 minutes) then add shrimp, corn, mushrooms. Bring to boil, then simmer gently 10 minutes or more, stirring occasionally.

Cheesey Hash Brown Potato Casserole

2 lbs. hash browns, defrosted
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 c. milk
1 c. sour cream
2 c. grated sharp cheese (Colby or cheddar)

Mix above ingredients and put in a 9"x13" pan.

TOPPING:

2 c. crushed corn flakes (can use Ritz crackers)
1/2 c. melted butter

Melt butter and add corn flakes to mix. Sprinkle topping over potatoes and bake at 350 degrees for 45 minutes.

Dry Rub for Ribs

2 tbsp. paprika
2 tbsp. light brown sugar
2 tbsp. salt
1 tsp. ground red pepper
1 tsp. dry mustard
1 bay leaf

Combine ingredients in food processor or blender. Process until bay leaf is pulverized and mixture is thoroughly blended. Store in airtight container. (An empty spice bottle with shaker top is perfect.)

Rub on ribs, pork roast or whatever you like. Let the meat sit in the refrigerator for about an hour. Then cook as you normally would. This gives the meat a delicious barbecue flavor without the mess.

Oven-Baked Meatballs and Sauce

2 lbs. lean ground chuck
1 c. seasoned bread crumbs
1 c. shredded Cheddar cheese
1 lg. diced onion
2 garlic pods, finely chopped
Salt and pepper
1 sm. can tomato sauce

Mix all ingredients and form into rather large meatballs.

SAUCE:

6 sm. cans tomato paste
18 cans water
Garlic powder to taste
Salt and pepper

Cherry Crisp

1 pkg. cinnamon crisp
1 stick butter
1 (8 oz.) pkg. Philadelphia cream cheese
2 tbsp. milk
1 c. powdered sugar
Pecans
1 can cherry pie filling
1 (8 or 12 oz.) container Cool Whip

Melt butter and mix with Cinnamon Crisp and pat in a casserole dish and use wax paper to press down. Mix cream cheese, sugar and milk. Then layer with pecans (chopped). Top with cherry pie filling and Cool Whip. Also top with pecans (optional). Chill and serve.

Cabbage-Broccoli Salad

1 pkg. shredded cabbage
1/2 bunch broccoli - sm. pieces
1 1/2 c. celery - chopped
6 green onions - chopped
1 c. raisins
1 1/2 c. green grapes - halved
1/4 c. slivered almonds

DRESSING:

1/2 c. sour cream
1/2 c. Miracle Whip salad dressing
1/3 c. sugar
1 tsp. vinegar
1 (8 oz.) bottle creamy cucumber dressing

This serves at least 12 persons. Can be put together ahead of time. Add dressing 30 to 60 minutes before serving. Good with turkey or ham.

Peanut Butter Marshmallow Squares

1 1/3 sticks butter
1 c. brown sugar
2 eggs, well beaten
2 2/3 c. crushed graham crackers
2/3 c. coconut
1/2 c. walnuts
1/2 c. peanut butter
2/3 pkg. sm. marshmallows

Cook in double boiler the butter, sugar and eggs for 30 minutes. Let cool a little, then add remaining ingredients leaving the marshmallows until last. Flatten in 8x12 inch pan. Refrigerate until firm, then cut into squares.

Spaghetti Sauce

2 tbsp. olive oil
2 lb. sausage or ground pork
12 cloves garlic (or to taste)
2 large sweet Spanish or red onions
1 1/2 tsp. oregano
1/4 tsp. marjoram
2 bay leaves
2 tbsp. fresh basil, minced
1/4 tsp. thyme
salt and pepper, to taste
1 lb. mushrooms
1/2 c. grated carrots (optional)
2 bell peppers, chopped and seeded
1 small (not too hot) hot pepper, left whole
2 tbsp. Parmesan cheese, grated
72 oz. tomato sauce
1 1/2 cups Marsala or sweet wine
1 tbsp. balsamic vinegar
fresh parsley

Brown meat in the bottom of a large stockpot with 2-4 tablespoons olive oil or a little more, if needed (just enough). If using ground beef, drain before adding remaining ingredients. Pork, sausage, prosciutto or pancetta drippings add great flavor to the sauce.

Add onions, green peppers, and finally garlic. Add herbs. Stir until onions get soft and garlic is a light golden brown (do not allow garlic to get too dark or it will be burned and bitter).

Clean and chop fresh mushrooms and add to pot. Add carrots, (if using) stirring occasionally. Carrots add a little sweetness to the sauce, if that's what you prefer, but are not traditional.

Sprinkle with Parmesan cheese, or if you have the rind of a nearly used Parmesan or Romano cheese end, that may be tossed into the sauce. Stir in the large can of tomato sauce. Add the hot pepper, leaving it whole for easy removal.

Cover pot and let it simmer for an hour, but do not allow to boil. Add wine and balsamic vinegar about 40 minutes into the cooking (about 20 minutes before serving).

Cook pasta 15 minutes before serving according to package directions.

This recipe makes a double batch. Any leftover may be stored in the refrigerator for up to 3 days or frozen for up to 6 months. Use leftover sauce in lasagna, over pizza or freeze in ice cube trays for flavoring various soups and stews.

Serves about 6 (1/3 lb. meat each person), depending upon the pasta quantity being served with it.

Stir-Fried Chicken with Broccoli and Cashews

2 skinless, boneless chicken breasts
2 tbsp. soy sauce
1 tsp. granulated sugar
1 sm. clove garlic, minced
3/4 c. chicken broth
4 tsp. cornstarch
3 tbsp. peanut oil
4 c. broccoli flowerets and pieces
1 sm. red bell pepper, seeded and cut into strips
1 med. onion, cut into chunks
1/3 c. cashews

Cut chicken into 1-inch strips. In medium bowl, combine soy sauce, sugar and garlic. Add chicken pieces to bowl and toss to coat with mixture. Stir chicken broth into cornstarch in separate bowl and set aside.

Heat 2 tablespoons of the oil in a wok. Add broccoli and red pepper strips. Stir-fry 3 minutes. Add onion and stir-fry 3 minutes. Add remaining 1 tablespoon oil, then add chicken with soy sauce and stir-fry 7-10 minutes, or until chicken is tender and fully cooked. Stir broth-cornstarch mixture and add to skillet. Cook, stirring 1 to 2 minutes, or until thickened. Stir in cashews and serve. Makes 4 servings.

Mud Pie Dessert

103 Oreo's crushed
1/2-1 stick butter, butter or oil
1/2 gal. vanilla ice cream (partially thawed)
Hershey's Fudge topping
Cool Whip

Crush the Oreo's, frosting and all. Melt butter and mix with Oreo's. You use enough butter, butter or oil to have it stay together. Press into the bottom of a 9 x 13 inch pan. Add the vanilla ice cream, then the fudge topping, then the Cool Whip. Let it freeze until firm.

Goulash

1 lb. hamburger
1 can stewed tomatoes
1 can tomato sauce
Onions (optional)
Salt and pepper to taste
Season salt
1 sm. pkg. shell macaroni
Mushrooms (optional)

Brown hamburger with onions. Drain. Add tomatoes and tomato sauce. Simmer. Boil water and cook shell macaroni until tender. Drain and add to hamburger mixture. Serve warm.

Peach Cobbler

2 1/2 pounds ripe, juicy peaches (about 4 cups sliced)
3/4 cup of sugar
4 drops almond extract
pinch of cinnamon (optional)
2 tablespoons butter
biscuit top (below)

Preheat oven to 425°F.

Peel peaches by dipping into boiling water for about a minute then slip off skins. Slice into wedges, discarding pits. Place in a shallow 6 cup baking dish or casserole, sprinkle with sugar and almond extract. Dot with butter and cover with rolled out biscuit dough (see below) for top.

Biscuit Top:

1 cup flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup butter or shortening
1/2 cup milk minus 1 tablespoon

Whisk together flour, salt and baking powder. Cut in shortening using a pastry blender or two knives, or your fingertips. Stir in milk, all at once, stirring with a fork until dough clings together. Pat or roll out dough to 1/4" thickness and place over peaches. Trim edges, crimp or flute to seal. Cut a hole in the top center for steam to vent.

Bake in hot 425° oven for 15 minutes, then reduce to 325°F. Bake for an additional 10 to 15 minutes, or until peaches are cooked and top is golden.

Serve warm with vanilla ice cream or whipped cream.

Caramel Corn

1 cup butter or margarine
1/2 cup light corn syrup
1/2 tsp. baking soda
5 quarts popped corn
2 cups brown sugar, packed
1 tsp. salt
1 tsp. vanilla and/or butter-rum flavoring
1 or 2 cups peanuts or cashews (optional)

Pop the corn according to package directions and transfer to a large bowl with the nuts, if using.

Melt butter in a heavy saucepan.

Stir in brown sugar, syrup and salt. Bring to a boil, stirring constantly until mixture boils.

Stop stirring; boil without stirring for 5 minutes or until a candy thermometer reaches 248°F.

Remove from heat. Stir in baking soda and vanilla or flavoring.

Gradually pour the hot mixture (CAUTION - boiled sugar is very hot and will burn!) over the popcorn, mixing well with a spatula.

Turn into 2 large baking pans.

Bake at 250°F for 45-60 minutes, stirring every 15 minutes with a heat-proof spatula.

Remove from oven and allow to cool completely before breaking apart.

Store in an airtight container for up to 1 week.

Makes about 5 1/2 quarts.