Christmas Standard Delivery Deadline 12/18
: :
Get up to 50% Off! Code: MXSHIP Ends: 12/12 Details
Apply
  1. Help

Hayes' Favorite Recipes (Copy)

Hello, you either have JavaScript turned off or an old version of Adobe's Flash Player. Get the latest Flash player.

Hayes' Favorite Recipes (Copy) - Page Text Content

S: "Cooking should be a carefully balanced reflection of all the good things of the earth."

FC: My Favorite Recipes | A collection of family favorites | C | B | O | O | K | K

1: RECIPE INDEX | Breakfast Recipes ............... Appetizers ........................... Soup Recipes ....................... Salad Recipes ...................... Chicken Recipes ................... Mexican Recipes .................. Main Dishes ........................ Casseroles ........................... Vegetable Dishes ................. Desserts .............................. Cookies ............................... Punch .................................. | page 3 page 8 page 16 page 20 page 28 page 36 page 46 page 52 page 56 page 60 page 78 page 88

2: KITCHEN MEASUREMENTS | A pinch = 1/8 tsp. 3 tsp. = 1 Tbs. 2 Tbs. = 1/8 cup 4 Tbs. = 1/4 cup 8 Tbs. = 1/2 cup 16 Tbs. = 1 cup 2 cups = 1 pint 4 cups = 1 quart 4 quarts = 1 gallon | Equivalent Amounts | 3 to 4 medium potatoes = 1 pound 2 stalks celery, chopped = 1 cup 1 medium onion, chopped = 1/2 cup 1 medium apple, chopped = 1 cup 12 graham crackers = 1 cup fine crumbs 28 saltine crackers = 1 cup fine crumbs 4 ounces uncooked noodles = 2 1/4 cups cooked 4 ounces uncooked spaghetti = 2 1/2 cups cooked 1 cup (4 oz.) uncooked macaroni = 2 cups cooked 1 Tbs/ corn starch = 2 Tbs. flour 1 tsp. baking powder = 1/4 tsp. baking powder + 1/2 tsp. cream of tarter 1 whole egg = 2 egg yolks + 1 Tbs. of water 1 cup milk = 1/2 cup of water + 1/2 cup of evaporated milk 1 cup buttermilk = 1 cup yogurt, or 1 cup of warm milk + 1 Tbs. of lemon juice 1 oz. semisweet chocolate = 3 Tbs. cocoa + 1 Tbs. shortening | 1 fluid ounce = 2 tbs 4 fluid ounces = 1/2 cup 8 fluid ounces = 1 cup 16 fluid ounces = 1 pint 32 fluid ounces = 1 quart 16 ounces net weight = 1 pound | - 2 - | Substitutions

3: My Favorite Breakfast Recipes | French Toast.................................. pg. 4 Breakfast Casserole....................... pg. 4 Best Ever Waffles or Pancakes......pg. 5 Oprah's Corn Fritters......................pg. 6 Sunrise Muffins..............................pg. 6 Banana Bread.................................pg. 7 Sasuage & Egg Quiche..................pg. 7 | - 3 - | Baking Tip No curly bacon for breakfast when you dip it into cold water before frying. Before opening a package of bacon, roll it. This helps separate the slices for easy removal of slices.

4: KABOBS (Sauce Mix) | FRENCH TOAST | 4 - 6 slices bread (you can use Texas Toast) 2 lg. eggs (beaten) 1/4 tsp. cinnamon 1/4 tsp. baking soda 1/4 tsp. nutmeg 1/4 cup milk 1/4 tsp. vanilla butter Separate bread to allow slices to dry. Add butter to griddle. Combine all remaining ingredients. Quickly dip slices (do not soak) in egg mixture and cook on hot griddle until golden brown on both sides. Keep egg mixture stirred and spices well blended. To serve: Sprinkle with powdered sugar and top with syrup and/or strawberries. | - 4 - | 1 onion chopped 1 sm. can of mushrooms, drained 1 green pepper chopped 6 sm. potatoes (peeled & sliced, round) 6 - 8 beaten eggs 4 - 6 slices cooked bacon (crumbled) 1 cup grated cheddar cheese In skillet saute: Onion, mushrooms, green pepper. After onions are tender, add potatoes. When potatoes are tender, add beaten eggs and bacon. Just before serving, sprinkle cheese & cover until cheese melts. Serve immediately. | Breakfast Casserole

5: KABOBS (Sauce Mix) | BEST EVER WAFFLES OR PANCAKES | Preparation time: 10 min 1 3/4 cups flour 6 tbsp melter butter 2 tsp baking powder 1 cup milk 1 tsp baking soda 1 cup buttermilk, plain yogurt or 1/2 tsp salt sour cream 2 tsp corn meal (optional) 2 eggs separated 5 tbsp sugar You can make this ahead of time and store it in a sealed container in the refrigerator so that it will be ready for breakfast each morning. Whisk together flour, baking powder, baking soda, and salt. Whip egg whites, set aside. Beat yolks with sugar and stir in to flour mixture...add melted butter and thoroughly combine, fold in beaten egg whites. | - 5 - | Cooking Tip for Pancakes Pancakes are lighter and fluffier when you substitute club soda for milk in the batter.

6: KABOBS (Sauce Mix) | - 6 - | 2/3 cup yellow cornmeal milk or water, if needed 1/3 cup self-rising flour 2tbsp melted butter 1 cup buttermilk 1/2 cup frozen or canned corn 1 egg beaten In a bowl, mix the cornmeal and flour well. In a separate bowl, whisk the buttermilk and the egg...gradually add the wet ingredients to the dry...using a fork. Fold in the cord and add the butter. If the result is thicker than pancake batter, add a little water or milk. Cook in skillet or griddle to medium, spray with pam, and 2 minutes each side. | Oprah's Corn Fritters | Sunrise Muffins | 2 cups flour 1 1/4 cup sugar 2 tsp cinnamon 2 tsp baking soda 1/2 tsp salt 2 cups shredded carrots 1/2 cup raisins 1 cup chopped nuts 1/2 cup shredded coconut 1 apple, pelled and shredded 3 eggs 1 cup oil 2 tsp vanilla Stir dry ingredients into large bowl. Add carrots, raisins, nuts, coconut, and apple...mix well. In small bowl, beat eggs, oil, vanilla, and stir into flour mixture. Spoon into well greased cupcake tin...bake at 375 for 20 minutes. Fill to top as these do not rise much.

7: KABOBS (Sauce Mix) | -7 - | 1 egg 1/2 cup miracle whip 1 1/2 cup flour 1 cup sugar 1/2 cup chopped walnuts 1 tsp baking soda 1 tsp salt 1 1/3 cup mashed ripe bananas (3) Beat egg, dressing, and bananas in large bowl with whisk until blended. Mis remaining ingredients in separate bold...add banana mix and stir until moistened. Pour in greased 9x5 loaf pan and bake at 350 for one hour. | Easy Banana Bread | 8 oz breakfast sasuage 1 tsp extra virgin olive oil 8 oz mushrooms diced 1/4 cup scallions, diced 1/4 cup cheese 1 tsp pepper 5 eggs 3 egg whites 1 cup milk Cook sasuage, mushrooms and onions and set aside to cool. Whisk together eggs, egg whites, and milk and divde evenly in a well greased muffin pan... Sprinkle heaping mixture of sasuage on top of eggs. Bake at 325 for 25 minutes. | Sasuage and Egg Quiche

8: My Favorite Appetizer Recipes | - 8 - | K-Bobs..............................................................................................................................................................................page 9 Pineapple Steak Kabobs......................................................................................................................page 9 Meatballs....................................................................................................................................................................page 10 Potato skins..............................................................................................................................................................page 10 Fruit dip.........................................................................................................................................................................page 11 Bar-B-Que Sauce.......................................................................................................................................... page 11 Bar-B-Que Meatballs.............................................................................................................................page 12 Chicken Bacon Wraps...........................................................................................................................page 12 Pinwheels.....................................................................................................................................................................page 12 Texas Triple Dip..............................................................................................................................................page 13 Black Bean & Corn Dip...................................................................................................................page 13 Spring Rolls.............................................................................................................................................................page 14 Seven Layer Dip...............................................................................................................................................page 15

9: 1/2 cup soy sauce 1/4 cup cooking oil 1 tsp. ginger 1 tsp. dry mustard 1/2 cup cooking sherry Mix above mixture with wire whisk. Cut sirloin steak into small pieces. Cover and marinate meat in sauce mixture overnight. Put meat on skewer, add potatoes, onion, muchrooms, bell pepper and tomatoes and grill. | - 9 - | Pineapple Steak Kabobs | 1/4 cup A.1. steak sauce 1/2 cup pineapple juice 1/2 tsp. ground ginger 1 lb. sirloin steak pineapple Blend steak sauce, pineapple juice and ginger. In non-metal dish, pour marinade over sliced steak. Cover, chill at least 2 hrs, stirring occasionally. Drain beef; reserve marinade. On 4 skewers, thread steak and pineapple. Grill or broil kabobs for 8 to 10 minutes or until desired doneness, turning occasionally and brushing with reserved marinade. Serve with rice, if desired.

10: 1 lb. ground beef 1/2 sm. onion (diced) salt/pepper to taste 1/2 cup breadcrumbs 1/2 cup milk 1 egg Mix above ingredients. Form into small meatballs (3 doz.). In crockpot melt 1 large jar of grape jelly and add one package of taco seasoning to wet mixture. Stir in meatballs and cook until done. | Meatballs | - 10 - | Potato Skins | (3) medium potatoes (baked & cooled) 1/2 cup chopped green onion 1/4 cup margarine (melted) 1 cup shredded cheddar cheese 1/2 cup cooked bacon 1/2 tsp. salt Crumble bacon. Cut potatoes lengthwise into wedges. Carefully hollow potatoes to leave 1/4" pulp on skins. Cook onion in margarine just until tender. Add salt. Spread mixture on potatoes. Bake @ 450 degrees for 12 minutes or until crisp & brown. Top with cheese and bacon. Bake until cheese melts. Serves 5

11: FRUIT DIP | 7 oz. jar marshmallow cream 8 oz. Philadelphia cream cheese 3 Tbs. pineapple juice Mix above with hand mixer and refrigerate. Great with fresh fruit! | - 11 - | Dip (for chips & dip) | 2 cartons of cream cheese ham, diced in sm squares 4 - 5 green onions (diced) Mix well and serve with chips! | 1/4 cups water 1 Tbs. liq. smoke 2 Tbs. worchestershire 1 1/2 tsp. dry mustard Mix above in saucepan. Cook (covered) on medium heat. (around 30 minutes). | 1 tsp. celery seed 2 tsp. sugar 1 1/2 Tbs. brown sugar 1/2 bottle catsup 3 Tbs. butter | B B Q SAUCE

12: BBQ Meatballs | 1 lb. ground beef (lean) bread crumbs (1/4 - 1/2 cup) 1 egg (beaten) Sauce: 1 pkg. onion soup mix 1 cup catsup 1 tsp. parsley 1/3 cup lemon juice 1/3 cup grape jelly Mix meat mixture and roll into balls. Bake (uncovered) @ 350 degrees for 20 - 25 minutes. Add to sauce and simmer (covered) for 30 minutes. | - 12 - | Super Bowl Fan Favorite...Chicken and Bacon Wrap | 3-4 large chicken breasts, cubed 1 pkg bacon, sliced into 3rds 2/3 cup brown sugar 3 tbsp chili powder Mix brown sugar and chili powder together...wrap bacon slice around cubed chicken, secure with tooth pck and dip in dry mixture. Place on greased cookie sheet and bake, 350 for 30 minutes. | 1 pkg cream cheese 1 pkg ranch dressing seasoning mix 2 green onions diced 2-3 flour tortilla's deli meat of choice cheese of choice Mix cream cheese, ranch seasoning nix, and onions together....spread over flour tortilla, add deli meat and cheese. Roll the tortilla tightly and slice in wheels...secure with toothpick. | Pinwheels

13: Texas Triple Dip | 2 cups. Pace Picante Sauce 2 cups guacamole 2 cups sour cream Layer equal amounts of guacamole, sour cream and Picante Sauce in a clear glass bowl. Serve with tortilla chips or corn chips. (serves 8 - 12 people. To prepare guacamole: 2 lbs. avocados (peeled, seeded & mashed) 4 Tbs. Pace Picante Sauce 2 tsp. lemon juice 1/2 tsp. salt Combine all ingredients and mix well. | - 13 - | 3 roma tomatoes, diced 1 red onion diced 1 can shoepeg corn 3 tbsp picante sause 1 can black beans, drained 2 bsp chili powder 1 tbsp cilantro In mixing bowl, add tomatoes, red onion, corn, and black beans...stir in seasonings, i.e., picante sauce, chili powder, and cilantro. Refrigerate until ready to serve with chips. | Black Bean and Corn Dip

14: Debbie Hayes | Spring Rolls | 1 1/2 lbs ground turkey, cooked 1 pkg shredded carrots 1 head cabbage finely chopped 3-4 green onions, chopped 1 can water chestnuts, chopped 1 bottle oyster sauce 2-3 tbsp soy sauce Combine cooked turkey, cabbage, carrots, onions, water chestnuts in pot...pour in whole bottle of oyster sauce. Mix well over low to medium heat...add soy sauce once mixture begins to cook down. Cook about 15 minutes then drain well. It is best to use spaghetti collander to drain excess juice. Roll in spring roll or egg roll wrapper then freeze until ready to cook. Med Heat 15-20 min 50-60 | - 14 -

15: Fan Favorite at Parties with Chips | Debbie Hayes | Seven Layer Dip | 1 can refried beans 1 pkg (2.5oz) taco seasoning 1 1/2 cup guacamole 1 cup sour cream 2 tbsp chopped cilantro 1 tbsp lime juice 1/2 cup montery jack cheese 1 cup green onion tops only Combine beans and taco seasoning and set aside. Mix sour cream, lime juice, and cilantro and set aside. In a 10" pie plate or 9x9 baking dish, spread beans and top with guacamole, sour cream mixture, salsa, cheese, onions and olives. Cover tightly and refrigerate until serving. | - 15 -

16: Easy Vegetable Soup............................... Down Home Chicken Noodl..................... O'Charlies Potato Soup........................... Frito Chili Pie........................................... Broccoli & Cheese Soup........................... Chicken Tortilla Soup.............................. | My Favorite Soup Recipes | - 16 - | pg. 17 pg. 17 pg. 18 pg. 18 pg. 19 pg. 19 | Easy Vegetable Soup................................ Potato Soup.............................................. Frito Chili Pie........................................... Jane's Chicken & Noodles........................

17: 1 lb.hamburger meat 1/4 cup chopped onions 1 lg. can tomato sauce 1 lg. can mixed vegetables (do not drain) salt / pepper / chili powder (to taste) | Easy Vegetable Soup | - 17 - | Brown meat. Add onion and spices. Add mixed vegetables and tomato sauce. Fill tomato sauce can with water and add to mixture. Cover and cook on low to medium heat for 30 minutes or more. Great with shredded cheese & crackers! | Down Home Chicken Noodle Soup | skinned & boneless chicken breasts 3 Tbs. butter 1 cup Swansons chicken broth 1 can Cream of Chicken Soup 1 pkg. wide egg noodles 6 carrots and one onion, diced water salt / pepper, to taste Put chicken in a lg. pot with chicken broth and then enough water to cover. Cook on high and bring to a boil. Turn down heat to medium and cook (covered) until chicken is tender and falls apart (usually around 1 1/2 hrs). In separate pan cook noodles as directed on pkg. When noodles are done, drain, and add to chicken pot. Add soup, butter, salt & pepper, carrots, and onion. If, at this time, you feel you need more juice, add your cup of chicken broth (not water) to mixture. Cook an additional 30 minutes.

18: O'Charlies Potato Soup | - 16 - | 1 LB Bacon 8 potatoes, peeled and cubed 3/4 cup utter 3 quarts half and half 1 1/2 cup sour cream 2 cups shredded cheddar cheese 1 1/2 cups chopped onion 2 tbsp minced garlic salt and pepper to taste Bake potatoes in oven at 450 for one hour. Fry the bacon and set aside. Save all the bacon fat, saute the chopped onions along with the garlic (add the garlic near the end) in the bacon fat until soft and a little tan...set aside. Melt better in large pot, add half and half. Heat at low to medium just until boiling, add sour cream, 1 1/2 cheddar cheese, sauteed onion, garlic, salt, pepper, to taste. Add potatoes and cook on low to medium heat for a few minutes, stirring occasionally with a wire whise. Top with crumbled bacon and remaining cheese. | Frito Chili Pie | Chili: 1 1/2 lb ground turkey pkg boneless pork loin diced 1 chopped onion 1 bell pepper chopped salt/pepper/chili powder (to taste) 1 lg. can tomato sauce 2 cans diced stewed tomatoes 1 can diced mushrooms 1 pkg. Chili Seasoning Mix 2 cans red kidney beans (no need to drain) 1 diced onion shredded cheddar cheese In deep pan brown meat and onion...add to soup pot along with raw diced pork loin, seasoning mix, tomatoes, bell pepper, sauce, mushrooms, and can of beans. Add 1 cup water and cook (covered) around one hour stirring often. To serve: Layer Frito chips in bottom of serving bowl, then chili; top with cheddar cheese and chopped fresh onion. | - 18 -

19: - 17 - | Broccoli & Cheese Soup | 1 1/2 pound boneless chicken, cooked and shredded 1 can diced tomatoes (15 oz) 2 cups water 1 can enchilada sauce (10 oz) 1 clove garlic, minced 1 medium onion, chopped 1 can green chilies 1 can chicken broth 1 tsp cumin 1 tsp chili powder 1 tsp salt 1/4 bay leaf 1 pkg frozen corn 1 tbsp cilantro 2 tbsp vegetable oil grated parmesan cheese (garnish) In crock pot, combine chicken, tomatoes, enchilada sauce, onion, green chilis, and garlic. Add water, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cook covered on low for 6 to 8 hours or High for 3 to 4 hours. | Chicken Tortilla Soup | 1 tbsp margarine 1/2 tsp salt 1/4 cup onion, chopped 1/4 tsp garlic salt 1/2 lb velvetta cheese, cubed 4 cups milk 3 cups water 1 pkg frozen broccoli, cooked 3 chicken bouillion cubes 2 cups fine noodles In 4qt pot, cook onions and butter until tender. Wadd water and chicken bouillon. Cook bouillon dissolves. Gradually add noodles. Cook 3 minutes. Stir in broccoli, salt, and garlic salt. Cook 4 minutes. Add milk and cheese. Cook until cheese melts on medium heat. Stir frequently. | - 19 -

20: My Favorite Salad Recipes | Famous Potato Salad.................................................... Ramen Noodle Salad..................................................... Cranberry Salad................................................................. Walmart Broccoli Salad................................................ Spinach Salad..................................................................... Party Salad............................................................................ Strawberry Jello Salad.................................................... Pink "Stuff" Salad.............................................................. Fruit Salad.............................................................................. 5 Cup Salad........................................................................... Pasta Salad........................................................................... Mexican Salad.................................................................... | - 20 - | pg. 21 pg. 21 pg. 22 pg. 22 pg. 23 pg. 23 pg. 24 pg. 24 pg. 25 pg. 25 pg. 26 pg. 27 | Cooking Tip The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator.

21: Famous Potato Salad | 8 - 12 potatoes (peeled) 3 hard boiled eggs 3 dill pickles (diced) 1 onion (diced) 2/3 cup of dill pickle juice mustard 3 - 4 Tbs. Hellman's real mayo Salt/Pepper (to taste) McCormick Salad Supreme Seasoning (to taste) Place potatoes in large pot with enough water to cover. Cover pot and boil until potatoes are tender (test by sticking fork in potatoes). Drain off water and place the potatoes in a large bowl. After cooled, cut potatoes into large pieces. Add salt & pepper. Peel boiled eggs and cut into large pieces; add to potatoes. Salt a little more, if needed. Add diced onion and 2 diced pickles; stir. At the end if you need more onion or pickles you can add it, but start small. Add a little pickle juice to give it a little mush, then add about 3 or 4 lg. Tbs. of mayo. Stir mixture with a fork. I like it chunky with large pieces of egg. Next you will add mustard to it (maybe 2 big squirts). You will know because it should be a pretty color of yellow, not pale yellow, but dark yellow. Taste it. You will need to add pickle juice if it is dry or maybe more mayo. It always tastes better cold and even better the next day! | - 21 - | 2 Pkgs Ramen Noodles. crushed fine 2 Pkgs Southwest Chicken. already cooked, diced 3 green onions, diced 1 can water chestnuts, diced 1/2 head cabbage, finely chopped 1 Bottle Italian Dressing In mixing bowl, add noodles, diced chicken, onions, cabbage, and water chestnuts. Stir mixture and add approximately 1/4 to 1/2 bottle italian dressing to moisten. Refrigerate. Prior to serving, add more dressing to moisten the mixture but the longer it sits, the better it becomes. | Ramen Noodle Salad

22: Cranberry Salad | - 22 - | Walmart Broccoli Salad | 4 cups broccoli 1 chopped onion 1/2 cup raisins 1 cup shredded carrots 1 cup miracle whip salad dressing 1/4 cup sugar 1 tsp. salt 1/4 tsp. pepper 1 tbsp cider vinegar Cut broccoli in bite size pieces. Combine broccoli, raisins, onion, carrots in large mixing bowl. Dressing: Mix dressing, sugar, salt, pepper and vinegar together. Pour mixture over dry ingredients and refrigerate (covered) 4 hrs. or over night. If you want more sweetness just add little more sugar to please. | 2 oranges 1 cup sugar 2 1/2 cup cranberries pinch of salt 3 (3oz) orange flavored jello 1 1/2 cup chopped celery 3 cups boiling water 1 cup crushed pineapple 2 tbsp lemon juice 1/2 cup chopped pecans Peel oranges; put cranberries through blender. Section oranges. Dissolve gelatin in boiling water; add lemon juice, sugar, and salt. Stir until sugar is dissolved. Add oranges, cranberries, celery, pineapple, and pecans; mix well. Chill until set. Salad is best if made at least 2 days before serving.

23: Spinach Salad | Baby spinach 2 - 3 boiled eggs (sliced) 1/4 cup green onions (chopped) bacon bits Dressing: 3/4 cup sugar 1/4 cup apple cider vinegar 1/2 cup catsup 1 tsp. Worchester sauce 1/4 cup canola oil Mix dressing mixture and pour over spinach mixture. Refrigerate | - 23 - | 1 can cherry pie filling 1 (16 oz.) can crushed pineapple (drained) 1 lg. carton cool whip 1 can eagle bran milk 1cup coconut 1 cup miniature marshmallows 1/2 cup chopped pecans (if desired) Mix above ingredients: Refrigerate (covered) at least 1 hr. before serving. Best if refrigerated overnight before serving. | Party Salad

24: Strawberry Jello Salad | Mix: 2 pkgs. strawberry jello 1 1/2 cup boiling water Mix & add to above: 1 cup mashed bananas 1 cup crushed pineapple (No. 2 can) 2 pkgs. frozen strawberries (thawed) Divide and put half of mixture in jello mold. Refrigerate until sets. Cover with 1 cup sour cream or whipped cream. Cover carefully with remaining strawberry mixture. Refrigerate until set. | Pink "Stuff" Salad | 1 sm. carton of cottage cheese 1 sm. carton of cool whip 1 can crushed pineapple (drained) 1 sm. pkg. strawberry jello (powder) Mix cottage cheese, crushed pineapple & strawberry jello. Carefully fold in cool whip. Refrigerate (covered). | - 24 -

25: Fruit Salad | - 25 - | 1 large tub cool whip 1 large can fruit cocktail, drained 1 large pkg jello, strawberry 3 bananas, sliced 3 apples, shredded 1/2 cup chopped pecans 1/4 cup coconut 1/2 cup whipping cream Add dry jello, whipping cream, and cool whip and stir until smooth. Add drained fruit cocktail, pecans, coconut, apples, and bananas. Chill approximately one hour before serving. (any flavor of jello may be used. | 5 Cup Salad | 1 cup mandarin oranges 1 cup minature marshmallows 1 cup pineapple tidbits 1 cup coconut 1 cup sour cream Mix all ingredients together and let stand 30 minutes in refrigerator before serving.

26: - 26 - | Pasta Salad | 1 box pasta noodles 1 cucumber, chopped 1 green pepper, chopped 1 tomato chopped 1 red onion, chopped 1/2 cup olives 1/2 bottle McCormick salad seasoning 1 (8 oz) bottle Italian Dressing Cook pasta as directed...bring to boil, cover and cook on low for 13 minutes. While still hot, mix all ingredients. Store in refrigerator overnight before serving.

27: - 27 - | Mexican Salad | 1 onion chopped 1 bag doritos, crushed 4 tomatoes, chopped 1 lb ground beef or turkey 1 head lettuce, chopped 1 can black beans, drained 4 oz grated cheese 1/4 tsp salt 8 oz thousand island 1 pkg taco seasoning Toss onion, tomatoes, and lettuce with cheese and dressing. Crunch and add chips. Brown meat, add taco seasoning and salt. Simmer for 5 minutes; add beans. Continue to simmer for 10 minutes. Mix with cold salad. Decorate with chips, tomatoe slices, and grated cheese.

28: Chicken | My Favorite Chicken Recipes | Hearty Chicken Pot Pie.......................... pg. 29 Herb Baked Chicken...............................pg. 29 Chicken Casserole...................................pg. 30 Chicken with Rice & Broccoli................pg. 30 Chicken Tetrazzini................................... pg. 31 Turbo Chicken & Roasted Potatoes...... pg. 32 Mozzarella Chicken................................ . pg. 32 Chicken & Dumplings.............................pg. 33 Chicken Meatloaf.....................................pg. 33 Crispy Oven Chicken..............................pg. 34 Chicken Fried Rice..................................pg. 34 | - 28 -

29: 1 can chicken broth 1 1/2 cups water 4 med. carrots (thinly sliced) 2 Tbs. Canola oil 3 med. potatoes (diced) 1 med. onion (chopped) 1 cup frozen peas 1/3 cup all-purpose flour 2 refrigerated unbaked pie crusts 2 1/2 cups chopped cooked chicken (can use 1 lg. can chicken) Combine broth, 1 cup water, carrots & potatoes in medium saucepan. Bring to boil; reduce heat & simmer for 10 minutes. Preheat oven to 425 degrees. Heat oil in lg. skillet over medium heat. Add onion; saute' until tender. Stir in broth mixture & peas. Whisk remaining 1/3 cup water into the flour until smooth; whisk into vegetable mixture. Increase heat to medium to high; bring to a boil. Stir chicken into vegetable mixture & transfer to the refrigerated pie crust. Place top crust over filling; trim edges. Bake until crust is brown, about 30 minutes. | Hearty Chicken Pot Pie | - 29 - | Herb Baked Chicken 4 chicken breasts (skinned) 1 can (10 3/4 oz.) cream of mushroom soup 1/4 cup water 1/8 tsp. pepper Spray 2-qt. baking dish with cooking spray; arrange chicken in dish. Sprinkle with pepper and bake @ 350 degrees for 30 minutes. Combine soup and water; spread over chicken. Bake 30 minutes.

30: Chicken Casserole | - 30 - | Chicken with Rice & Broccoli | 1 bag frozen broccoli 1 cup cooked rice 1 cup milk salt/pepper to taste 1 can cream of chicken soup 1/2 cup butter 2 boneless, skinless chicken breasts, cut into strips 1 1/2 cup Ritz crackers, crushed 1/2 cup grated cheese Cook broccoli according to package instructions. Mix all ingredients together. Pour into baking dish and bake at 375 until bubbly. Melt butter and mix ritz crackers crumbs into butter. Place on top of casserole and bake until crackers are browned, about 15 minutes. | 1 cup evaporated milk 3/4 stick butter 1 tsp vinegar 4 boneless breasts 1 can cream of mushroom soup 1 box stove top chicken flavor 1 can cream of celery soup Cook chicken; save broth. Dice chicken and place in bottom of 13x9 inch baking dish. Cream all ingredients together except stuffing. Pour mixture over chicken. Mix stuffing with seasoning packet and spread evening over soup mixture. Pour 1 1/2 cups broth over stuffing and bake at preheated 350 for 40 minutes covered and 20 minutes uncovered.

31: - 31 - | Chicken Tetrazzini | 1 (lg. can) chicken (diced) 1 (9 oz.) pkg. spaghetti or linguine 1 (10 oz.) container Alfredo sauce 1 (2 oz.) jar sliced pimentos; drained 1/2 cup shredded cheddar cheese 1/4 cup grated Parmesan cheese Prepare pasta as directed on pkg. Meanwhile, in saucepan, heat Alfredo sauce, chicken, pimentos and cheddar cheese; stir in cooked pasta. Place mixture into a lightly greased casserole dish and sprinkle with Parmesan cheese. Bake @ 350 degrees for 25-30 minutes or until warmed through. Serves 4. | Chicken Recipe

32: 2 med. potatoes (washed & unpeeled; cut in 1/2 & then into 1/4's) 1 pkg. of frozen mixed vegetables 2 cooked chicken breasts (boneless & skinless) salt/pepper to taste 1/4 - 1/2 cup water Place seasoned chicken breasts and potatoes (cut side down) into a deep saucepan. Add water and cook (covered) on medium heat for 30 minutes. Flip potatoes & chicken and cook (covered) for 30 minutes or until chicken and potatoes are tender. | - 32 - | Dip 1 lb. boneless & skinless chicken breasts in a beaten egg, then into dry unseasoned bread crumbs. Brown in 2 Tbs. canola oil. Combine 1 pkg. McCormick / Schilling Spaghetti Sauce Mix, 1 1/2 cups water and 1 can (8 oz.) tomato sauce. Pour over chicken. Bring to a boil, reduce heat, cover and simmer 30 minutes, or until chicken is tender (test with fork). Top with 4 oz. shredded mozzarella cheese. * Good with tetrazzini noodles. | Mozzarella Chicken | Turbo Chicken & Roasted Potatoes

33: - 33 - | Chicken and Dumplings | chicken breasts (4 boneless) 1 can biscuits 1 can cream of chicken 2-3 cups water salt and pepper to taste flour to thicken Par-boil chicken in water for approximately one hour, until chicken falls apart. After shredding the chicken, add soup to chicken and broth. Roll out biscuits to become very thin dough and cut into small sections...about 8 pieces per biscuit. Drop into chicken pot. Cook approximately 30-45 minutes on low heat. Add flour to thicken...about one tablespoon at a time until you have desired consistency. | 1 1/2 lbs ground chicken 1 cup bread crumbs 1 small onion, diced 1 bell pepper, diced 1 egg 3/4 cup milk 1 pkg meatloaf seasoning mix Mix all ingredients together in large mixing bowl...Place in loaf pan and bake 350 for approximately 45 minutes. Drain excess fat off and add ketchup over top of loaf...sprinkle with cheese. Bake an additional 15-20 minutes. For can substitute turkey or ground beef and still have a great meal loaf. | Baked Chicken Meatloaf

34: Chicken | - 34 - | 4-5 boneless chicken breast 1 cup mayonaise 3 cups corn flakes or Special K, crushed 1 cup durkee fried onions, crushed salt, pepper, and ms dash seasoning Mix mayo and seasonins together in bowl. Mix cereal and onion mixture together on place. After coat ing the chicken breast thoroughly with mayo, roll in the corn flakes and onion mixture. Place on a well greased cookie sheet. Bake at 350 for one hour. Do not turn over the chicken while cooking. | Crispy Oven Fried Chicken | Chicken Fried Rice | 2 bags Success Brown Rice 1 cup frozen peas, thawed 2 tbsp vegetable oil 1 cup red bell pepper 1/2 onion, diced 1 tsp garlic powder 2 eggs beaten 3 tbsp Kikkoman Soy Sauce 2 cups chicken, cooked 2 tsp toasted sesame oil 3 scallions, diced Prepare rice according to package directions; drain. Heat vegetable oil in large skillet or wok. Add onion and scallions, saute 1 minute. Add eggs; scramble. Stir in chicken, peas, bell pepper, garlic powder, rice, soy sauce, and sesame oil; heat through.

35: Chicken | - 35 -

36: My Favorite Mexican Recipes | Spanish Chicken........................................... Tex-Rex Chicken Enchilada......................... Mexican Casserole........................................ Family TACOS.............................................. Cream Cheese Chicken Enchiladas.............. Companchanoes........................................... Nacho Supreme............................................ Mexican Rice & Chicken................................. Chicken Enchiladas "Exquisitas"................. Tossed Tacos................................................ Fantastic" Guacamole.................................. Cheese Enchiladas....................................... | - 36 - | pg. 37 pg. 37 pg. 38 pg. 38 pg. 39 pg. 40 pg. 40 pg. 41 pg. 42 pg. 43 pg. 43 pg. 44 | Cooking Tip: | A low-calorie solution for high fat frying of corn tortillas is to place them in the oven, directly on the rack. Bake at 350 F to desired crispness. The tortillas will automatically fold over with a little help to shape.

37: Spanish Chicken | 4 lb. cooked chicken 1 can cream of mushroom soup 1 can cream of chicken soup 1 sm. can chopped green chilis 1/4 cup diced onions (can use frozen onions) Dorito chips shredded cheddar cheese In 9 x 13 pyrex dish, add chicken (de-boned & cut into small pieces), onions, green chilies, cream of mushroom and chicken soup. Mix well. Add crushed Dorito chips; stir. Top with shredded cheese. Bake (uncovered) @ 350 degrees for 30 minutes, or until cheese melts. | - 37 - | Tex-Rex Chicken Enchilada | 1 cup chopped onion 1/4 cup butter 3 cups chopped cooked chicken 1/4 cup flour 2 cups shredded cheddar cheese 2 1/2 cups water 1/2 tsp. chili powder 1 can chopped green chilies (drained) 1 cup sour cream 1 Tbs. chicken bouillon (or 3 cubes) 10 flour tortillas Sauce: In medium saucepan, cook onion in butter; stir in flour, water and bouillon. Cook and stir until thick and bouillon is dissolved. Remove from heat; stir in sour cream. In lg. bowl combine 1 cup sauce, chicken, chili powder, 1 cup cheese, chillies, and mix well. Dip tortillas into remaining sauce to soften. Fill each with equal portions of chicken mix. Roll up, seam side down, and arrange in lightly greased 13 x 9 pan. Spoon remaining sauce over enchiladas. Sprinkle with cheese. Bake @ 350 degrees for 20-30 minutes.

38: Mexican Casserole | 1 lb. ground beef 1 pkg taco seasoning mix 1/2 cup chopped onions 1 Tbl. chili powder salt / pepper (to taste) 1/4 tsp. oregano 1 can enchilada sauce 1 cup cooked rice 1/3 cup shredded cheddar cheese 1 /2 cup water 1 can black beans 1 can green chilis 1 cup sour cream | - 38 - | Brown meat in skillet. Add onions, spices, beans, enchilada sauce, chilis, sour cream and rice. Cook on low heat 20 minutes. Spoon mixture into 2 qt. casserole dish, layering with tortillas and topping each layer with cheese. Bake (uncovered) @ 350 degrees for 30 minutes. | Put cheese in a crock pot with both cans of Rotel. Heat on high at first, then as the cheese is almost melted, turn down to medium heat and cook. Stir often. Cook meat in skillet until completely cooked. Add taco seasoning mix and water...Simmer until water has evaporated. Chop tomato, lettuce and onion; put in separate bowls. To fix a taco you place a cooked shell on a plate; put cheese mixture on the shell then add the hamburger meat on top of that. You add the lettuce next, then onion, then tomato. You add salt and pepper to taste. | 1 pkg corn tortilla shells 1 pkg. ground turkey meat 1 block of Velveeta cheese 2 cans Rotel tomatoes Tomatoes / lettuce / onion (chopped) 1 pks taco seasoning mixture | Family TACO'S

39: Cream Cheese Chicken Enchiladas | 5 oz. cream cheese, softened 1/2 cup lght sour cream 10 oz. enchilada sauce (canned is fine) 1 cup shredded cheddar cheese 1 cup shredded monterey jack cheese 2 cups cooked shredded chicken 1 cup (can) corn (drained) 1 sm. can chopped green chiles salt & pepper, to taste 1/2 tsp. chili powder (8) 8-inch four tortillas Spray a 9x13" dish with cooking spray. Mix (in mixer) together the cream cheese, sour cream & 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese. In second bowl toss together the chicken, corn, chili powder, salt/pepper, and green chilies. Add the chicken mixture to the cheese mixture and combine well. Spread about half of the remaining enchilada sauce in the bottom of the baking dish. Spoon the filling into each tortilla, roll the tortilla up and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20 - 25 minutes. | - 39 -

40: Mexican Dishes | Companchanoes | 1 lb. lean ground beef 1/2 cup diced onion 1 (8 oz.) container of sour cream 1/2 cup green pepper 1 sm. can chopped green chilies salt/pepper 1 can Ranch Style beans (drained) shredded lettuce shredded cheddar cheese 1 pkg. Doritos 1 can (8 oz.) tomato sauce Brown meat and onion & peppers. Drain. Add tomato sauce, ranch style beans, and green chilies. Add salt & pepper to taste. Simmer (cover) until thick. To Serve: In lg. pyrex dish put layer of doritos, then layer of meat mixture, then sour cream. Top with cheese. Bake in oven @ 350 degrees until cheese is melted. This is good by itself or served with lettuce & tomatoes on top. | - 40 - | 1 can (16 oz.) refried beans 1 pt. sour cream Cheddar cheese (shredded) 1 pkg. McCormick/SchillingTaco Seasoning Mix black olives (sliced) 1 tomato (chopped) Tortilla chips Spread refried beans on a shallow serving dish. Mix sour cream with pkg. of taco seasoning mix. Spread over beans. Top with cheddar cheese, tomatoes and black olives. Serve with tortilla chips. | Nacho Supreme

41: Mexican Chicken & Rice | - 41 - | 1 tbsp oil 1 cup corn 1 lb. boneless, skinless chicken breasts, cubed 1 cup chicken broth 1 small onion, chopped 1 cup mild salsa 1 1/2 cup instant rice 1 small chopped pepper 1/2 cup shredded cheddar cheese Heat oil in skillet on medium heat. Add chicken, onion, and pepper. Cook until the chicken is done. Add corn, broth, and salsa. Bring to boil. Stir in rice, cover and remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese and let stand until cheese melts.

42: Chicken Enchiladas "Exquisitas" | 12 oz. can of chicken (drained) 1/2 cup salsa 1/2 sm. onion (chopped) 1/2 cup sour cream 1 can of cream of chicken soup 6 corn tortillas 4 oz. (sm.) can diced green chilies 1/4 cup canola oil 1/2 cup shredded cheddar cheese 1/4 cup water | - 42 - | Place the salsa mixture into the base. Place filled tortillas, seam side down. Spread balance of sauce mixture evenly over enchiladas. Cover (valve closed) and cook on high for 2 minutes. Reduce heat to low. Cook an additional 10 minutes. Raise heat to medium. Sprinkle the cheese and cover; cook for 2 minutes. | Mix chicken and onion together in a bowl. Mix soup, sour cream and chilies in another bowl. Add 1/2 of soup mix to the chicken and blend well. Place oil in pan on high heat. When hot, fry each tortilla for approximately 5 -10 seconds per side and drain on paper towels. Remove pan from heat and wipe out any remaining oil. Fill each tortilla with 1/8 of chicken mixture and roll up. Mix the salsa with water.

43: TOSSED TACOS (Deb's favorite) | - 43 - | 1 lb. lean ground beef 2 Tbs. chopped onion 2 diced potatoes 1 Tbs. chili powder 1 sm. can tomato puree salt/pepper, to taste 1 cup water 1 sm. can Rotel (optional) Brown meat, add onions and cook until tender. Then add remaining ingredients and simmer 15-20 minutes, adding additional water if necessary. Chop and mix 2 tomatoes, 1/2 head lettuce, 1/2 onion, 1/2 pkg. slightly crushed Fritos. Add meat mixture and toss together. Top with shredded cheese. This is also good with sour cream and guacamole. This will feed 4 easily. | Mexican Dishes | 3 ripe avocados (peeled, pitted & mashed) 1 can (10 oz. Rotel original diced tomatoes and green chilies, (drained) 1 med. onion (chopped) 1 tsp. lemon juice salt / pepper (to taste) Tortilla chips Combine avocados, tomatoes/chilies, onion, lemon juice and salt and pepper in medium bowl. Serve dip with tortilla chips. | "fantastic" Guacamole

44: Cheese Enchiladas | (2) 10 oz. cans enchilada sauce (1) 12-oz. container cottage cheese (1) 8oz. carton sour cream (1) 4.5 oz. can chopped green chilies, undrained 1/4 tsp. salt (8) 8" flour tortillas 1 cup (4 oz.) shredded Monteray Jack cheese 1 (2 1/4oz.) can sliced ripe olives, drained 1 cup (4 oz.) shredded cheddar cheese Garnishes: sour cream, sliced ripe olives, cilantro springs Spread 3/4 cup enchilada sauce in a lightly greased 13 x 9 inch baking dish. Combine cottage cheese and next 3 ingredients: spoon about 1/3 cup mixture down center of each tortilla. Sprinkle evenly with Monterrey Jack cheese; roll up and place seam side down in baking dish. Top with remaining enchilada sauce; sprinkle with 1 can olives. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with cheddar cheese. Bake 5 more minutes. | - 44 -

45: - 45 - | Mexican Dishes | Mexican Dishes

46: My Favorite Main Dishes Recipes | Pork Chop Casserole...................................... pg. 47 Zesty Meat Loaf..............................................pg. 47 Beef Stew........................................................pg. 48 Pot Roast....................................................... pg. 48 Lasagne/Spaghetti Sauce............................. pg. 50 | - 46 -

47: Pork Chop Casserole | 6 pork chops 1 cup water 8 medium potatoes 3 tsp seasoned salt 1 medium onion 1/8 tsp pepper 2 cans cream of mushroom soup 1 cup crumbled crackers | - 47 - | 1 lb. ground beef (lean) 1/2 cup milk 1 cup bread crumbs 1 egg 3 - 4 Tbs. Heinz 57 sauce salt / pepper Combine & bake in loaf pan (uncovered) @ 350 degrees for 1 hour. | Zesty Meat Loaf | Preheat oven to 375. Slice potatoes thin and chop onion small. Mix up soup with water and pepper. Sprinkle 1/2 teaspoon of seasoned salt on each port chop. Layer with 3 pork chops on bottom, potatoes, and onions. Pour soup over the casserole. Sprinkle crumbled crackers on top. Bake uncovered @ 375 degrees for 2 hours.

48: Beef Stew | 1 lb can tomatoes and liquid 4 carrots, diced 3 medium potatoes, chunked 2 onions, diced 1 1/2 lb stew meat 1 bay leaf 1/4 tsp pepper 1 pkg beef stew seasoning Combine all ingredients together, bring to boil. Remove from heat, cover, and bake in oven for 5 hours at 250. | - 48 - | Pot Roast 1 1/2 lb - 2 lb roast 1 can cream of mushroom soup 1 pks dry onion soup mix 1 cooking bag 1 cup water Place roast in cooking bag, add soup, water, onion mix and secure tightly closed. Bake in oven at 300 for 3 hours.

49: - 49 -

50: - 50 - | Lasagne/Spaghetti Meat Sauce | 1 (8 oz.) pkg. noodles 1 lb. ground beef or turkey 1/4 cup chopped onions 3 cans stewed tomatoes, diced 6 oz. can tomato paste 1 Tbs. sweet basil 1 Tbs. parsley flakes garlic/salt/pepper/oregano 1 sm. can chopped mushroom stems & pieces 1 1/2cups water 1 package boneless pork loins, cubed | 1 egg 1lg. carton cottage cheese 1 - 1/2 cups mozarella cheese parmasian cheese Brown beef, onions; add mushrooms and spices. Add cubed pork loins, tomatoes, paste and water. Cook (covered) for 1 hour on low to medium heat. For Lasagne: In separate bowl mix egg and cottage cheese. Cook lasagne noodles according to directions on pkg. In large pyrex dish layer noodles, cottage cheese mixture, meat mixture and cheese. Layer this twice. Sprinkle additional mozarella parmasian cheese on top and bake (uncovered) @ 350 degrees for 30 minutes. Let stand 15 minutes before serving.

51: - 51 -

52: My Favorite Casserole Dishes | Crunchy Onion Potatoe Casserole................. .pg. 52 Hamburger-Corn Casserole............................ pg. 53 Lindy's Creamy Potato Casserole................... .pg. 54 Sweet Potato Casserole....................................pg. 54 Dixie Cafe Baked Sqash Casserole...................pg 55 Deep Dish Pizza Casserole.............................. pg.55 | - 52 - | 2 1/2 cups milk 1 1/2 cup water 1/4 cup butter 1 box betty crocker homestyle creamy butter or roasted garlic mashed potatoes 1 can whole kernel corn, drained 1 cup shredded cheddar cheese 1 can french fried onions Heat oven to 350...spray 13x9 with cooking spray. In 3qt saucepan, heat milk, water and margarine to boiling. Stir in cotents of both pouches of potatoes just until moistened; let stand one minute Stir with fork until smooth, add corn. Spoon half of potato mixture into dish. Sprinkle 1/2 each cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions. Bake 10 to 15 minutes or ntil cheese and onions are golden. | Crunchy Onion Potato Casserole

53: Hamburger -Corn Casserole | Brown ground beef. Add chopped onion; cook until tender. Add corn (drained), cream of mushroom soup, sour cream, pimentos, salt & pepper -- mix well. Stir in noodles (cooked and drained). Add above mixture in a casserole dish. In small bowl, mix 1 cup bread crumbs and melted butter; sprinkle over top of meat mixture. Bake (uncovered) in 350 degree oven for 30 minutes. | 1 lb. ground beef (lean) 1 can corn (drained) 1/2 cup chopped onion 1/2 cup sour cream 2 Tbs. chopped pimentos salt/pepper to taste 1 can cream of mushroom soup 1 1/2 cups cooked noodles 3/4 cup bread crumbs 2 Tbs. melted butter | - 53 -

54: Creamy Potato Casserole | - 54 - | 1 bag (26 oz.) Inland Valley Simply Shreds potatoes (thawed) 2 cups (16 oz.) sour cream 2 cups (8 oz.) shredded sharp cheddar cheese 1 can (10.75 oz.) condensed cream of chicken soup (undiluted) 1/2 cup chopped onions 1/4 Fleischmann's Original Margarine Stick (melted) 2 Tbs. chopped fresh parsley 1/2 tsp. pepper 1/4 tsp. salt Pam original Non-stick Cooking Spray In a large bowl, combine the first nine ingredients. Transfer to a 2-qt. baking dish, sprayed with non-stick cooking spray. Bake uncovered @ 350 degrees for 1 hour or until heated through. | 5-6 sweet potatoes, boiled and mashed with milk and butter just as you would mashed potatoes. 1/2 cup butter, melted 1 cup corn flakes, crushed 1 cup brown sugar 1 cup pecan pieces, chopped Place sweet potatoes in casserole dish and bake at 350 for 30 minutes. Throughly mix butter, sugar, corn flakes, and nuts in bowl until smooth. Top on sweet pototoes the last 15 minutes of cooking time...careful not to over cook. | Sweet Potato Casserole

55: =53 - | Dixie Cafe Baked Squash | 5 pounds medium squash (5-6) salt as needed 2 eggs beaten 1/4 cup sugar 1 cup bread crumbs 4 ozs melted butter 1 small onion chopped dash pepper nonstick cooking spray additional bread crumbs or crackers for topping Drop squash into boiling water and cook until tender, 10 minutes. Drain in collander, then mash. In a large mixing bowl, combine squash, eggs, bread crumbs, onions, butter, sugar, salt, and pepper. Turn into 9x9 lightly greased casserole dish. Cover with layer of crackers or bread crumbs. Bake at 350 until lightly brown...30-35 minutes. | Deep Dish Pizza Casserole | 1 pkg (12oz) velveeta shells & cheese dinner 1 lb ground turkey 1 medium green pepper, chopped 1 small onion, chopped 1 can (8 oz) pizza sauce 1/2 cup shredded mozzerella cheese Prepare Mac & Cheese dinner as directed. Meanwhile brown meat with onion, and pepper; drain. Add pizza sauce. Spoon dinner in 8x8 baking dish; top with meat mixture, sprinkle with cheese. Bake covered at 375 for 20 minutes. | - 55 -

56: Vegetable Dishes | My Favorite Vegetable Dishes | Roasted Potatoes................................................. pg. 57 Boiled Potatoes w/Onions...................................pg. 57 Granny Ann's Dilly Cabbage................................pg. 58 Debbie's Famous Baked Beans............................pg. 58 Hayes' Family Tradition Roasted Corn...............pg. 59 | - 56 -

57: Roasted Potatoes | 1 envelope Lipton Onion Soup Mix 2 lbs. potatoes (cut into lg. chunks) * (wash potatoes and leave skin on) 1/3 cup olive or vegetable oil Heat oven to 350 degrees. In large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan; discard bag. Bake (uncovered), stirring occasionally for 40 minutes or until potatoes are tender and golden brown. | - 57 - | Boiled Potatoes With Onions | 2 lbs potatoes sliced into chips 1 large onion, diced 1/2 cup butter In baking dish, place potatoes, onion, and butter with just enough water to cover them. Season with salt, pepper, and ms dash,. Bake in oven at 350 for 30 minutes or on grill over medium heat for 30-34 minutes until tender.

58: Granny Ann's | Dilly Cabbage | 1 small head cabbage 1/2 cup water 1 tbsp dill (fresh dill in season) seasoning (margarine & ms dash) 1 tsp sugar 4-5 slices bacon, crumbled 2 tbsp grease from bacon Shred cabbage and place in pan with remaining ingredients. Boil until of done. Serve hot | Debbie's Famous Baked Beans | 1 lb ground turkey or beef 1/2 tsp salt 4-5 pieces bacon, sliced 1 med onion, diced 1 small bell pepper, diced 1 1/2 tbsp brown sugar 1 tbsp whostshire sauce 1/2 cup Bar-B-Sauce 2 lb cans pork and beans Brown meat and onion in large skillet. Drain fat... Stir meat, bacon, pepper, sugar, and sauces into beans. Bake at 350 for 30 minutes. Remove from oven and top with cheddar cheese. 350 30 min | - 58 -

59: Hayes Tradition Corn on the Grill | fresh corn in husks 1 tsp ground black pepper 1 tsp salt Presoak corn in sink of water with salt and pepper added. The longer they soak, the better before placing on the grill. Cook on closed grill on medium heat for 30-30 minutes, turning and spraying with water occasionally. Serve immediately. | family owned | - 59 -

60: My Favorite Desserts | Chocolate/Vanilla Pudding.................................... Blackberry/Peach Cobbler........................................ "Pig" Cake................................................................ Pineapple Cake......................................................... Strawberry Cake....................................................... Chocolate Pudding Cake........................................... Chocolate Sheet Cake................................................ Dump Cake............................................................... German Chocolate Cake & Icing.............................. Banana Split Cake..................................................... Praline Pumpkin Cake............................................... Homemade Pastry Dough......................................... Apple Bundt Cake.................................................... Granny Ann's Prune Cake........................................ Fruit Pizza.................................................................. Upside Down Apple Pie............................................... Pumpkin Bread......................................................... Peanut Brittle............................................................. Carrot & Pineapple Cake........................................... Cherry Cheese Tarts.................................................. "Puppy Chow"........................................................... Fudge........................................................................ Fantasy Fudge.......................................................... Pretzel Dessert.......................................................... Key Lime Pie............................................................ Peanut Clusters........................................................ Chocolate Marshmallow Puffs................................. Warm Toasted S'mores........................................... Irresistible Mud Bars................................................ | - 60 - | pg. 61 pg. 61 pg. 62 pg. 62 pg. 63 pg. 63 pg. 64 pg. 64 pg. 65 pg. 65 pg. 66 pg. 66 pg. 67 pg. 67 pg. 68 pg. 69 pg. 70 pg. 70 pg. 71 pg. 72 pg. 72 pg. 73 pg. 73 pg. 74 pg. 75 pg. 75 pg. 76 pg. 77 pg. 77

61: - 61 - | Cherry Cheesecake | Chocolate/Vanilla Pudding Dessert | For Crust: 1 cup flour 1/2 pecans 1/2 cup butter....mix together and bake at 350 for 8-10 minutes until golden brown. Let Cool before filling with pudding mixture. Pudding: 1 large box chocolate pudding 1 large box vanilla pudding 3 cups milk With a mixer, blend the pudding and milk together until it begins to thicken Pour over cooled crust. Topping: 1 Cream Cheese 1 Cup Confectioners Sugar 1/2 large cool whip Blend with mixer until smooth and top over pudding mixture. Refrigerate for 30 minutes. Add remaining cool whip and top with pecan pieces. Refrigerate until ready to serve. | Blackberry/Peach Cobbler | 1/2 cup butter 1 cup all purpose flour 1 cup sugar 1 tbsp baking powder 1/8 tsp salt 2/3 cup milk 16 oz blackberries or peaches Melt butter and mix in flour, sugar, baking powder, salt,, and milk. Drop in 8x8 greased baking dish. Spoon in blackberries or peaches over batter...do not stir. Bake at 350 for 45 minutes.

62: - 62 - | PINEAPPLE CAKE | 1 box yellow cake mis 1 regular size can crushed pineapple 1 lg. box vanilla instant pudding mix 1 tub whipped cream topping Make yellow cake batter according to pkg. directions. Drain pineapple juice from can of crushed pineapples and set juice aside for later. Add crushed pineapples to cake batter. Bake the cake according to the pkg. directions. For the topping, make vanilla pudding with only 1/2 of the amount of milk listed on pkg. directions. Combine pudding, whipped cream, and approx. 1/4 of the pineapple juice. Keep refrigerated until needed. After the cake has finished baking use a fork to make small holes all across the top of the cake. Pour the remaining pineapple juice over the top of the cake. After the cake has cooled, add the topping. ENJOY!! | 1 box yellow butter cake mix 4 eggs 1 stick margarine, softened 1 tsp. vanilla 1 (11-oz.) can mandarin oranges (drained; reserve juice) 1/2 cup reserved mandarin orange juice | Combine cake mix, orange juice and margarine. Add eggs one at a time; beat for 1 minute. Add oranges and vanilla. Pour into greased 9 x 13 inch pan. Bake @ 350 degrees for 30 - 35 minutes. Frosting: 1 sm. (3 oz.) box vanilla instant pudding 1 can crushed pineapple (drained; reserve juice) 1/2 cup powdered sugar 1 tsp. vanilla 1 (4 1/2 oz.) carton Cool Whip Mix reserved pineapple juice with pudding; then add other ingredients. Frost and enjoy! | "PIG" CAKE

63: STRAWBERRY CAKE | - 63 - | 1 white cake mix (2) boxes strawberry jello (1) carton of strawberries (drained; reserve juice) 1 lg. carton of cool whip Bake cake according to box directions in a 9" x 13" dish. Let cool (around 10 minutes). Leave cake in dish and pierce top of entire cake with fork. Mix: 1 sm. box strawberry jello with 1 cup hot water; stir well until dissolved; add 1 cup cold water; stir well. Pour jello mixture over cooled cake and set aside. Topping: Mix 1 sm. box strawberry jello with the juice of a carton of strawberries. Set in refrigerator until it begins to jel (you can put in freezer for 3 - 5 minutes for a quicker set). Then fold carton of cool whip and drained strawberries. Gently mix this with the jelled strawberry juice/jello mixture. Spread topping on cake and cover. Refrigerate. This is Baba's and Uncle Paul's very favorite cake! | Chocolate Pudding Cake 1 sm. box chocolate pudding (not instant) 1 box devil's food cake mix 12 oz. bag chocolate chips chopped pecans (1/2 cup) Cook pudding according to pkg. directions. Remove from heat. Dump in box cake mix and stir until all dry particles are gone. Pour into prepared 9 x 13 baking dish. Sprinkle chips and nuts on top. Bake at 350 degrees for about 45 to 60 minutes. Great with vanilla ice cream!

64: Chocolate Sheet Cake | Cake Ingredients: Icing Ingredients: 2 cups flour 1 stick butter 2 cups sugar 3 Tbs. cocoa 2 sticks butter (real, unsalted 6 Tbs. milk 3 Tbs. baking cocoa 1 box powdered sugar 1 cup water 1 tsp. vanilla 2 eggs (slightly beaten) 1 tsp. baking soda 1 tsp. vanilla 1/2 cup mayo/milk mix (mostly mayo with a little mik for consistency) Cake: Sift together 2 cups flour and 2 cups sugar. In saucepan melt 2 sticks butter, then add 3 Tbs. cocoa and 1 cup water. Bring to a rapid boil. Pour over the flour and sugar mixture and stir until well blended. Add 1/2 cup mayo/milk mixture, 2 eggs, slightly beaten, 1 tsp. baking soda and 1 tsp. vanilla. Mix well. Pour into greased 11 x 16" pan (at least 1/2 inch deep). Bake 20 minutes at 395 - 400 degrees, depending on your oven. Icing: About 5 minutes before cake is done, melt 1 stick butter, 6 Tbs. milk and 3 Tbs. cocoa over low heat in saucepan. Once melted, turn off heat and add 1 tsp. vanilla and 1 box powdered sugar. Mix well. Poke a few holes in cake with a toothpick and pour icing over cake. | - 64 - | DUMP CAKE | 3/4 stick margarine (melt in a 9 x 13 dish) 1 lg. can crushed pineapple 1 can cherry pie filling 1 box yellow cake mix Preheat oven to 350 degrees. Dump ingredients in order above (spread lightly -- DO NOT STIR). Bake for one hour. How EASY is this!!

65: Banana Split Cake | - 65 - | 2 cups graham cracker crumbs 1 stick butter 2 cups powdered sugar 2 sticks softened margarine 2 Tbs. sugar 1/2 cup chopped cherries 2 eggs 1 #2 can crushed pineapple (drained) 4 bananas 3/4 cups chopped nuts (if desired) 1 lg. carton cool whip Mix: Graham cracker crumbs with 2 Tbs. sugar and 1 stick margarine, melted. Put in 9" x 13" dish and bake 5 minutes @ 350 degrees. Beat 2 eggs and 2 cups powdered sugar with 2 sticks softened margarine in mixer until smooth. Spread over graham cracker crust. Slice bananas over 2nd layer. Spread drained pineapple over banana layer. Cover with cool whip. Sprinkle with nuts and cherries. Chill overnight. | 1 German Chocolate Cake mix (bake according to pkg. directions. Cool cake. Icing: (I usually double this recipe) 1 cup evaporated milk 1 cup sugar 3 egg yolks (slightly beaten) 1/2 cup butter 1 tsp. vanilla Mix above ingredients in saucepan. Cook until thickened (around 12 - 15 minutes). Remove from heat. Add 1 1/3 cups coconut and 1 cup chopped pecans. Spread on German chocolate cake. *This is Margo's VERY FAVORITE -- A MUST FOR HER BIRTHDAY! | German Chocolate Cake & Homemade Icing

66: - 66 - | Praline Pumpkin Cake | * * Aunt Judy's Homemade Dinner Rolls* * 2 packets dry yeast 1/2 cup lukewarm water 3 1/2 cups flour 1 egg 1 cup scalded milk 1/4 cup sugar 1/4 cup oil Mix together and let rise at room temperature for about one hour...while mixing don't knead too much...Top with margarine and Bake at 350 until golden brown...Makes about 30 | 1 cup brown sugar 1/2 cup butter or margarine 1/4 cup whipping cream 3/4 cup pecans 2 cups all purpose flour 2 tsp baking powder 2 tsp pumpkin spice 1 2/3 cup sugar 1 tsp salt 4 eggs 1 cup oil 2 cups canned pumpkin Saucepan: heat brown sugar, butter, and whipping cream until brown sugar dissolves...pour evenly in two 9x1 1/2" and sprinkle pecans evenly. Mix flour, baking powder, pumpkin spice, baking soda, salt and set aside. till time to combine in wet ingredients. Beat granulated sugar, oil, eggs, and pumpkin...slowly add dry ingredients...gently spoon over the pecan mixture...bake at 350 for 35 minutes. Cool on wire wrack and frost with cream cheese frosting

67: - 67 - | Blue Ribbon Apple Bundt Cake | Streusel: 3/4 cup sugar 3 tsp orange flavored drink mix (tang) 2 tsp cinnamon Cake: 3 cup all purpose flour 2 cups sugar 3 tsp baking powder 3 tsp orange drink mix (tang) 1/2 tsp salt 1 cup vegetable oil 1/2 water 2 tsp vanilla 4 eggs 4 apples (peeled and thinly sliced) Glaze: 2 cups powdered sugar 1 tbsp butter 1/2 tsp apple pie spice 2-4 tbsp milk Mix all cake ingredients together and pour half in bundt pan...spread streusel around first half. Pour remaining cake batter in pan. Bake 350 for approximately 70 minutes or until done. Glaze cake once cooled. | Granny Ann's Prune Cake | 2 cups plain flour 1 tsp baking soda 1 1/2 cups sugar 1 tsp vanilla 3 eggs, beaten 1 cup buttermilk 2 tsp each; allspice and cinnamon 2 jars of baby food; prunes 1 cup oil 1 cup chopped nuts Sift together and bake in a greased and floured pan at 300 for 1 hour or until sides pull away from pan...Be careful not to over cook. Icing: 1 cup sugar, 1 tbsp karo, 1/2 tsp vanilla, 1/2 tsp baking soda, 1/2 butter Mix all ingredients and boil for 3 minutes. Remove from heat and pour over warm cake.. To make a more moist cake, use sheet cake pan and leave in so the icing doesn't run off.

68: Fruit Pizza | - 68 - | 2 sugar cookie dough rolls rolled out in 13-9 cookie sheet...bake at 350 for 8-10 minutes and let cool. Pizza topping: 1 Cream Cheese 1 Large Tub Cool Whip 1 Cup Confectioner Sugar Mix all ingredients together until smooth. Top over cooled sugar cookie crust. Add your favorite fruit, i.e., strawberries, blueberries, blackberries, mandarian oranges, r and aspberries, etc. Glage: 1 Jar Apricot Jelly melted over medium heat. Spoon over fruit to prevent it from turning brown. Refrigerate until ready to serve.

69: Upside Down Apple Pie | - 69 - | 6 tbsp butter, melted, divided 1/2 cup brown sugar 1/2 cup chopped pecans pkg of 2 refrigerated pie crusts 1 cup sugar 1/3 cup all purpose flour 3/4 tsp cinnamon 6 large granny smith apples, peeled, cored, and sliced into 1/2 inch wedges. Preheat oven to 375. Coat a deep dish pie plate with nonstick cooking spray and line with wax paper...coat wax paper with cooking spray. In a large bowl, combine 4 tbsp butter, brown sugar, and pecans; mix well and spread evenly over the bottom of the pie plate. Unfold 1 pie crust and place it in the pie plate, pressing firmly against nut mixture and sides of plate. In a large bowl, combine granulated sugar, flour, cinnamon, and remaining 2 tbsp of butter; mix well. Add apples and toss gently to coat. Spoon into pie crusts. Unfold second pie crust and place over the apple mixture. Trim and fold edges together to seal. Using a knife, cut four 1'' slits in top of crust. Bake for 1 1/4 hours or until crust is golden. Carefully remove wax paper and invert onto a serving plate while still hot.

70: Pumpkin Bread (Phil's favorite!) | - 70 - | 2 1/2 cups all-purpose flour 3 cups sugar 1 1/2 tsp. cinnamon 1 tsp. nutmeg 1 3/4 tsp. baking soda 1/2 tsp. salt Preheat oven to 350 degrees. Mix dry ingredients in large bowl. Stir in 1/2 cup canola oil, 4 beaten eggs, and 1 1/3 cup water. Add 2 cups pumpkin.; stir well. Add 1 cup raisins to this mixture. Pour mixture into 13" x 9" dish and bake for 1 hour @ 350 degrees. Serve with Cool Whip if desired. | Great Peanut Brittle | 2 cups sugar 1 tsp. vanilla 1 cup white corn syrup 1 tbsp baking soda 2 cups raw peanuts 1 tsp. margarine pinch of salt In a 1 1/2 qt. casserole dish, stir sugar and syrup.and pinch of salt. Bring to boil and add peanuts. peanuts. Once the peanut mixture begins to boil, cook for approximately 8 minutes or until brown. Add margarine, vanilla and baking soda, GENTLY, blending well. Peanuts will blightly browned. stir until foamy. Carefully pour onto greased cookie sheet. Cool and break apart. * Easy, and yummy!

71: - 71 - | Carrot & Pineapple Cake | Cake: 2 cups granulated sugar 1 1/3 vegetable oil 3 extra large eggs 1 tsp vanilla 2 1/2 cups + 1 tbsp flour 2 tsp ground cinnamon 2 tsp baking soda 1 1/2 tsp salt 1 cup raisins 1 cup walnuts 1 pound carrots, grated 1/2 cup diced pineapple Frosting: 3/4 lb cream cheese, at room temperature 1 tsp vanilla extract 1 lb confectioner's sugar 8 ozs butter Preheat over to 350; butter two 8" round cake pans. Beat sugar, oil, and eggs together, add vanilla. In another bowl mix flour, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients slowly. Toss in raisings and walnuts, fold in carrots and pineapple. Bake approximately 50 minutes or until toothpick comes out dry. Careful not to over cook. Frost one cool and garnish with pineapples, if desired. Refrigerate until ready to serve.

72: Cherry Cheese Tarts | Put vanilla wafers in bottom of paper cupcake holders in muffin pan. Add above mixture on top. Bake @ 350 degrees for 15 minutes. Put cherry pie filling on top (I use 1 Tbs. sugar to cherry pie filling so it's not so tart). Great Holiday Treat! | "Puppy Chow" | - 72 -- | 6 cups Crispix cereal 1/2 cup butter 1/2 cup peanut butter 2 cups powdered sugar 1/2 oz. chocolate chips Melt peanut butter and chocolate chips together in the microwave or on the stove. Stir into cereal. Put powdered sugar in a paper sack/bag. Put cereal mixture in and shake until well coated. | 2 (8 oz.) Philadelphia cream cheese 3/4 cup sugar 2 eggs 1 Tbs. lemon juice 1 tsp. vanilla vanilla wafers 1 lg. can cherry pie filling tart size paper cupcake holders

73: Fudge | - 73 - | 1 (12-oz. pkg. chocolate chips 1 lg. can evaporated milk 3/4 stick margarine 3 cups sugar 1 tsp. vanilla chopped pecans, if desired In large saucepan mix sugar and evaporated milk. On medium heat, cook mixture to soft ball stage. Remove from burner and add chocolate chips, butter, vanilla and pecans. Beat until smooth and pour into ungreased 9" x 13" dish. | Fantasy Fudge | 1 stick margarine 3 cups sugar 1 can evaporated milk 1 tsp. vanilla 1 jar (7 oz.) marshmallow cream 1 cup choped pecans 1 pkg. (12 oz.) semi-sweet chocolate chips Microwave margarine in 4-qt. microwave=safe bowl on high for 1 minute or until melted. Add sugar and milk; mix well. Microwave on high for 5 minutes or until mixture begins to boil; stirring after 3 minutes. Mix well: scrape bowl. Continue microwaving for 5 1/2 minutes; stir after 3 minutes. Stir in chocolate chips until melted. Add remaining ingredients; mix well. Pour into greased 9" square pan or 13" x 9" baking dish. Cool at room temperature; cut into squares.

74: Pretzel Dessert | - 74 -- | 1/2 (15 oz) package pretzels, crushed 1 cup margarine, melted 1/4 cup white sugar 1 (8 oz) cream cheese 1 (8 oz) whipped topping, thawed 1 cup confectioner sugar 1 cup boiling water 2 (10 oz) frozen strawberries 1 (16 oz) pkg strawberry jello Preheat oven to 400. In medium bowl, combine crushed pretzels, melted margarine, and 1/4 cup sugar. Press mixture into 9x13 backing pan. Bake for 8 to 10 minutes. Let cool. In large mixing bowl, beat cream cheese, frozen whipped topping and confectioner sugar. Pour over cooled pretzel crust. In a large saucepan, combine boiling water, strawberry favored gelatin; bring to boil. Stir in strawberries. and cook for approximately 5-10 minutes. Let cool in refrigerator. Once it begins to gel, pour over cream cheese filling. Serve

75: Key Lime Pie | 9" pie shell (I like to use Pillsbury Pie Crust) or you can use graham cracker crust (you can buy this ready-made) 2 egg yolks, lightly beaten 1 can (14 oz.) sweetened condensed milk 1/2 cup fresh lime juice 1 cup heavy whipping cream 2 Tbs. powdered sugar Beat egg yolks with condensed milk, just until blended. Add lime juice and beat with mixer until mixture thickens slightly. Pour into baked, cooled pie shell. Refrigerate until well chilled. Whip heavy whipping cream and fold in sugar. Spread over pie, making sure whipped cream touches pastry all around. Return to refrigerator and chill several hours or overnight. | PEANUT CLUSTERS | 2 (20-oz.) jars slightly salted peanuts 1 bar Baker's German Chocolate (break into pieces) 1 1/2 pkgs. white almond bark (break into pieces) 12 oz. pkg. chocolate chips Add all in crock pot. Cook on low heat for 2 hrs. Put by teaspoonfuls on wax paper (on cookie sheets). Put in cool place to set up then put in gallon baggies in refrig. This recipe makes quite a bit of peanut clusters! | - 75 -

76: - 76 - | Chocolate Marshmallow Pillows | Cookies: 1 pouch Betty Crocker Double Chocolate Chunk Cookie Mix 1/4 cup vegetable oil 2/3 cup chopped pecans 2 tbsp water 12 large marshmallows, halved 1 egg Frosting: 1 cup semisweet chocolate chips (6 oz) 1/3 cup whipping cream 1 tsp butter or margarine Heat oven to 350. In large bowl, stir cookie mix, oil, water, egg, and pecans until soft dough forms. On Ungreased cookie sheet drop dough by rounded tablespoons, 2" apart. Bake 7 minutes, remove form oven and immediately press marshmallows on top of cookie. Bake 1 to 2 minutes longer or just until marshmallow begins to soften. Meanwhile in nonstick pan, melt chocolate chips over low heat, stirring until smooth; remove from heat. Add whipping cream, butter, and vanilla; blend well. Stir in powdered sugar until smooth. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

77: Warm Toasted Marshmallow S'mores Bar | - 77 - | 1 pouch (Betty Crocker) sugar cookie mix 1 cup graham cracker crumbs 1 cup butter or margarine, melted 3 cups milk choclate chips (18 oz) 4 1/2 cups minature marshmallows Heat oven to 375. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into 13x9" pan. Bake 18 to 20 minutes. Immediately sprinkle the melted chocolate chips over warm cookie crust. Top with marshmallows and bake an additional 1-2 minutes for marshmallows to melt. | Irresistible "Mud Bars" | 1/3 cup butter, melted 2 eggs 5 oz block baking chocolate, melted 1 tbsp butter (frosting) 1 cup bisquick mix 3/4 cup sour cream 3/4 cup granulated sugar 1 1/3 cup powdered sugar 1 tbsp vanilla 1 1/2 cup marshmallows, mini Heat oven to 350; grease and flour 9x9 square pan. Melt 1/2 chocolate and add bisquick, sugar, vanilla, eggs. Blend with mixer on low for 30 seconds...don't over beat. Spread batter in floured pan and bake 20-25 minutes. Immediately top with marshmallows and let stand till softened; about one hour. In saucepan, melt remaining chocolate, 1tbsp butter, sour cream, and powdered sugar. Beat until smooth. Spread over marshmallows eveningly. Refrigerate about 2 hours before serving.

78: My Favorite Cookie Recipes | Best Chocolate Chip Cookies in the World.........pg. 79 Snickerdodles............................................................................pg. 80 Thumbprint Cookies.............................................................pg. 81 Hello Dollie Cookies............................................................ pg. 82 Oatmeal Cookies..................................................................... pg. 83 Chocolate-Peanut Butter Cookies................................pg. 84 Doubletree Chocolate Chip Cookies..........................pg. 85 Cookies & Cream Ice Cream..............................................pg. 86 Chocolate Sundae Cheesecake.......................................pg. 87 | - 78 -- | Cooking Tip: Chocolate chip cookies - always add the chocolate morsels last to the mix. It's best when they are very cold. Just barely stir the morsels in -- don't over mix.

79: Cookies | Best Chocolate Chip Cookies in the World | 1 cup shortening 2 eggs 1/2 cup sugar 1 cup packed brown sugar 2 tsp. vanilla 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 1/2 - 2 cups chocolate chips Preheat oven to 375 degrees. Cream together the shortening and both sugars. Add egss, vanilla, flour, baking soda and salt. Mix well. Once the shortening, sugar, eggs, vanilla, flour, baking soda and salt mixture is all creamed together, add the chocolate chips. Mix together, well. Drop cookie dough by teaspoonfuls onto ungreased cookie sheets and bake for about 9 - 12 minutes or until golden brown. | - 79 --

80: 2 3/4 cups all purpose flour 1/2 tsp. salt 2 tsp. baking powder 1 1/2 cups sugar 2 lg. eggs 1 tsp. vanilla 1 cup unsalted butter, room temperature Coating: 1/3 cup sugar 2 tsp. cinnamon In large bowl whisk together the flour, salt, and baking powder. In a separate bowl, beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (1 - 2 hours). Preheat oven to 400 degrees and place rack in the center of the oven. Spray 2 baking sheets with non-stick cooking spray. Shape the dough into 1" round balls. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2" apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2" thick. Makes about 6 dozen cookies. | Snickerdoodles * You might want to half this recipe | - 80 -- | Cookies

81: Thumbprint Cookies | - 81 - | 1 pouch betty crocker sugar cookie mix 3 tbsp flour 1/2 cup butter or margarine, melted 1/3 cup raspberry jam 1 egg 1 cup white baking chips Heat oven 375; in large bowl stir cookie mix, butter, egg, and flour until dough forms. Roll dough into 3/4" balls; place 2" apart on ungreased cookie sheet. Using thumb, make indentation in center of each cookie. Spoon in about 1/4 tsp jam into each indentation. Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet.

82: Cookies | Hello Dollie Cookies | 1/2 cup margarine 1 1/2 cups graham cracker crumbs 1 (14 oz.) can Eagle Bran milk 1 (6 oz.) pkg. chocolate chips 1 1/2 cups coconut Preheat oven to 350 degrees (if using a glass dish heat to 325 degrees). In 13" x 9" dish, melt margarine in oven. Sprinkle crumbs over melted margarine; press into dish. Pour Eagle Bran milk over crumbs (do not stir). Top with chocolate chips, then coconut. Press down firmly. Bake for 25 - 30 minutes or until lightly browned. Cool before cutting. | - 82 -

83: Oatmeal Cookies | 2 cups flour 1/2 cup margarine 1/2 cup shortening 1 cup white sugar 1 cup brown sugar 2 eggs Mix above ingredients. Set aside. In separate bowl mix the following: 2 cups oats 1 tsp. baking soda 1 tsp. vanilla 1/8 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg * 1 cup raisins, if desired Add above mixture to flour and sugar mixture (the one you set aside). Spoon cookie dough onto cookie sheet. Bake @ 350 degrees for 8 - 10 minutes. | - 83 -

84: - 84 - | Chocolate-Peanut Butter Cookie Treats | Cookies: 1 Pouch Betty Crocker Peanut Butter Cookie Mix 1 Egg 3 tbsp vegetable oil 1 tbsp water Heat oven 375. In large bowl, stir cookie mix, oil, water, and egg until soft dough forms. Shape into 1 inch balls and place 2" apart on ungreased cookie sheet. Bake 8-9 minutes or until edges are golden brown. Cool completely; about 15 minutes. Coating: 1 cup semi-sweet chocolate chips (16 oz) 1/4 cup butter or margarine 1/4 cup peanut butter 1 tsp vanilla 1 1/2 cups powdered sugar In small microwaveable bowl, heat chips, butter, and peanut butter on high for 1 minute; stir until smooth and stir in vanilla. Put powdered sugar in 1 gallon resealable bag. Place 12 cookies in large bowl; pur 1/3 chocolate mixture over to coat. Place cookies in bag with powdered sugar; seal bag. Gently turn bag to coat cookies. Remove cookies from bag to cooling rack to set. Repeat with 12 more cookies and 1/2 remaining chocolate mixture. Repeat until all cookies are coated.

85: - 85 - | Doubletree Chocolate Chip Cookies | 1 cup butter, softened 3/4 cup brown sugar, packed 3/4 cup sugar 2 eggs 1 1/2 tsp vanilla 1/2 tsp lemon juice 1/2 cup rolled oats 2 1/4 flour 1 1/2 tsp baking soda 1 tsp salt 1/4 tsp cinnamon 3 cups semi-sweet chocolate chips 1 1/2 cups chopped walnuts Grind oats in blender or food processor until fine. Combine the ground oats with the flour and baking soda, salt, and cinnamon in a medium bowl. Cream together the butter, sugars, vanilla, and lemon juice in another bowl with an electric mixer. Add the eggs and mix until smooth. Stir in the dry mixture into the wet mixture and mix until just blended. Add the chocolate chips and nuts to the dough and mix by hand until all ingredients are well blended. NOTE: For best results, chill the dough overnight in the refrigerator before baking the cookies. Spoon rounded tbsp portions onto an ungreased or parchment lined cookie sheet, 2" apart. Bake 350 for 16-18 minutes. Store in a sealed container when cool to keep soft.

86: Cookies & Cream Ice Cream | - 86 - | 1 1/2 packages oreo cookies 1 large tub cool whip 1 half gallon vanilla ice cream Crush half package of oreo cookies for 1st crust layer. Mix 1/2 cool whip and 1/2 ice cream together; add crushed oreo cookies to the ice cream Spread over crust. Repeat crust layer of oreos and mix remaining 1/2 ice cream, 1/2 cool whip and crushed cookies together; spread over 2nd layer of cookie mix. Top with crushed cookies and freeze. NOTE: This ice cream mixture can be made with any type of cookie or candy. It is much better to fix the day before planned serving.

87: - 87 - | 1 box brownie mix and baked according to directions Chocolate Crust: 1 1/2 cup vanilla waffers (appx 45) 6 tbsp powdered sugar Cheesecake: 4 (8 oz cream Cheese 6 tbsp cocoa powder 1 cup sugar 1 stick melted butter 4 eggs; 1 tsp vanilla Chocolate sundae syrups in bottle Make brownies and cool; prehead oven 350; mix crust ingredients into a 9" pan and bake 8 minutes and allow to cool. Beat cream cheese, sugar and vanilla, gradually add eggs one at a time. Pour batter into rucst. Cube abut 1/2 brownies and sprinkle into the batter and push them down. Drizzle chocolate sundae syrup on top with butter knife to give marble effect. | Brownie Sundae Cheesecake | Debbie Hayes | 350 50-55 min

88: - 88 - | My Favorite PUNCH Recipes | Punch............................................. pg. 89 Orange Julius.............................. pg. 89 Strawberry Slush....................... pg. 89

89: Punch | 6 pkgs. Kool-Aid (cherry or raspberry) 1 lg. can pineapple juice 1 can water 2 cups sugar 2 bottles Gingerale Mix above and chill before serving | Orange Julius | 1/2 cup milk 1/4 cup sugar 1/2 cup cold water 6 ice cubes 1/2 sm. can (3 oz.) frozen orange juice 1/2 tsp. vanilla Place in blender until ice is crushed. Other fruits may be used in place of frozen orange juice. | 2 pkgs. strawberry kool-aid 1 tall can pineapple juice 2 pkgs. (3 oz.) strawberry jello 1 bottle gingerale Mix cool-aid and jello as directed on pkgs. Add pineapple juice and gingerale. Mix ahead and freeze, removing from freezer about 2 hrs. before serving. | Strawberry Slush | - 89 -

96: COOKING TIPS | Potatoes: To keep potatoes from budding, place an apple to the bag of potatoes. Potatoes: To make lighter and fluffier mashed potatoes, add a pinch or two of baking powder to the potatoes before whipping. Tomatoes: Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with stems pointed down and they will stay fresher, longer. Eggs: When separating eggs, break them into a funnel. The whites will go through leaving the yolk intact in the funnel. Hamburgers: For a juicer hamburger add cold water to the beef before grilling (1/2 cup to 1 pound of meat). Hamburgers: Poke a hole in the middle of the hamburger patties while shaping them. The burgers will cook faster and the holes will disppear when done. Meat: Tenderize pot roast or stewing meat by using two cups of hot tea as a cooking liquid. Melon: When picking out a melon, smell it for freshness and ripeness. Check to see that the fruit is heavy in weight and that the spot on the end where it has been plucked from the vine is soft. | - 90 -

97: Pesto Sauce: Never heat pesto sauce -- the basil will turn black and taste bitter. Use canola oil for frying. It is low in saturated fat, has a high burning point, and does not detract from the flavor of the food you are frying. A cooler chest can also be used to keep hot food hot. Line the cooler with a heavy kitchen towel for extra insulatin and place well wrapped hot foods inside. It's amazing how long the foods will stay not only warm, but hot. Ultimate Disposable Pastry Bag: Take a heavy-duty zipper seal plastic bag and snip off one corner, making a slightly curved cut. Using a standard two- piece plastic coupler (available wherever cake decorating supplies are sold), insert the larger piece into the hole. Choose a tip and secure it with the coupler's ring. Fill the bag and zip the top closed. Decorate away, then remove the coupler/tip assembly and toss the bag. No messy cleanup! | - 91 - | COOKING TIPS

98: "When baking, follow directions. When cooking, go by your own taste." | Mom | Cooking | As I was preparing this book, it made me realize just how dated some of my favorite recipes were and my love for each of them. Although I couldn't fit all of my favorites, I made sure to put the food you seemed to enjoy eating. Just as my notes says, always go by your own taste when cooking. Afterall, that's how I got to be the cook I am today...trial and error.

99: This Cookbook is inspired from my years of opening our home to so many others while sharing my true love and passion for cooking. With that being said, I realize just how important life is and we never know what tomorrow may hold for us. Therefore, I want to make sure that both of you, Kelli and Kristina, have something that is very near and dear to me...my recipes! It would be an honor for you to carry on my recipes within your own family just as I have done with mine. I love you so very much and hope you treasure your gift. Merry Christmas December 25, 2011

Sizes: mini|medium|large|jumbo
Debbie Hayes
  • By: Debbie H.
  • Joined: over 7 years ago
  • Published Mixbooks: 12
No contributors

About This Mixbook

  • Title: Hayes' Favorite Recipes (Copy)
  • Tags: None
  • Started: over 5 years ago
  • Updated: about 5 years ago

Get up to 50% off
Your first order

Get up to 50% off
Your first order