1     cup white sugar

½    cup brown sugar

½    cup shortening---I used 1 crisco stick for shortening, margarine

½    cup margarine

1    egg

2    cups flour

2    tsp soda

2    tsp cream of tartar

1    tsp vanilla

Mix well in order.  Form into small balls and dip into sugar.  Bake on ungreased cookie sheet, sugar side up.  Do not flatten.  Bake 12 min. At 375°. ~ Jean S

These are my favorites.  They are like the potato chip, you can’t eat just one.

Heat until dissolved:    ½     cup sugar

1     cup corn syrup

Add:

1    cup peanut butter

4     or 5 cups rice cereal

Topping:

½    bag of each:  chocolate chops and butterscotch chips melted in the microwave.

~ Jean S

            2    sticks margarine

            1/3    cup white sugar

            1    cup brown sugar

            2    cups graham cracker crumbs

            ½     cup milk

            ½    cup chocolate chips

            ½    cup butterscotch chips

            2/3    cup peanut butter

Line 9 x 13 inch pan with one layer of Waverly crackers.  Bring margarine, sugars, graham crackers, crumbs and milk to a boil on medium heat.  Boil 5 minutes.  Pour ½ sauce over layer of crackers.  Place another layer of crackers over sauce.  Pour remaining sauce over crackers.  Place another layer of crackers over sauce.  Melt chips and peanut butter together and pour over cracker-sauce mixture.  Refrigerate until chocolate hardens. ~ Jean S

            1    cup sugar

            1    Tbsp flour

            1    tsp cinnamon

            ½     tsp salt

Stir apple slices in a big bowl with above ingredients to coat.  Arrange all in a buttered 9 x 13 pan.

Topping:

            1    cup brown sugar

            1 ½     cup flour

            1    cup oatmeal

            1    cup butter

Mix together until crumbly.  Sprinkle over apples and bake at 350° for 45 minutes.      DELICIOUS! ~ Jean Small

1    can mushroom soup

1    container “Top of the Tator”

1    small container sour cream

1    chopped onion

    Sprinkle garlic

    Salt and pepper

½    bag grated cheddar cheese

Stir together all ingredients.  Place in 9 x 15 pan.  Cook covered at 350° for 1 hr and 15 minutes.  Great with your Easter ham! ~ Jean Small

1    lb hamburger

1    chopped onion

1     Tbsp cumin powder

1    Tbsp chili powder

    Garlic powder

    Onion powder

    Salt/pepper

1    pkg corn tortillas

Condiments:

    Avocados

    Lettuce

    Tomatoes

    Cheese

    Hot sauce

Fry hamburger and onion, chopping hamburger until loosely ground.  Add spice and few Tbsp water.  Let simmer on low.  Fry corn tortillas in hot oil and shape into taco form.  Serve buffet style and build your own taco.  Great with cold beer! ~ Jean Small

I love to make Taco’s.  My own special recipe.

Mom’s traditional popcorn balls were made every Christmas.  She made what seemed like hundreds when we were kids.  She put each one in a baggie and tied it with a red or green ribbon.  All the neighbors came on Christmas day to Mom’s to get their popcorn ball.

            2    cups sugar

            2/3    cups Karo(corn)                       syrup

            5    qts popped corn

            1/3     Tbsp salt

            1    Tbsp vinegar

            1 ½    cups water

            1 or 2    Tbsp vanilla

Butter a sauce pan sides and bottom.  Add all ingredients except vanilla.  Using candy thermometer, cook till 244° - 248° - firm ball.  Add vanilla and pour slowly over popcorn and mix thoroughly.  Butter hands lightly.  Shape balls. ~ Jean’s mom

This is a family favorite ( especially my sister Maggie’s).  They are a Christmas tradition.  In addition to the popcorn balls, my mom would make many goodies. Our family would take a Christmas eve walk around the neighborhood and then when we returned home, the candles would all be lit, and the goodies on the table.  Mom was Santa. One  of my best memories.

            ½     cup boiling water

            1    cup cream

            2    Tbsp glucose

            1    cup light brown sugar

            1    cup nut meats,chopped

            1    tsp vanilla extract

Place 1 cup of the granulated sugar in a saucepan and heat, stirring constantly, until melted.  Slowly add the boiling water and stir until blended.  Add the cream and glucose and stir for about 5 minutes.  Then add the brown sugar and the remaining granulated sugar and cook to 245°, or to the firm-ball stage.

Remove from heat, add the nuts and the extract, and beat until creamy.  Pour into a pan lined with waxed paper.  Spread out smoothly and mark into squares while warm.  Cut when cool.  Use evaporated milk for cream. ~ Jean’s mom

My mom has made this for years.  An old-fashion favorite.

Cream:

1    cup butter

1    cup peanut butter

1    cup granulated sugar

1    cup brown sugar

Add:

2    eggs

1    tsp vanilla

3    cups flour

2    tsp soda

½     tsp salt

Mix well. Roll dough into balls. Dip in sugar and flatten with fork on ungreased baking sheets.  Bake at 400° for 10 minutes. ~ Julie and Diane

These cookies will make any bad day seem better.  They are delicious.

1    sm pkg chocolate instant pudding

2    cups (1 pint) sour cream

4    eggs

¾    cup oil

1/3    cup Kahlua

1    6 oz pkg chocolate chips

Combine cake mix, pudding mix, sour cream, eggs, oil and kahlua.  Mix until well blended.  Stir in chocolate chips.  Pour into a well-greased Bundt pan.  Bake at 350° for about 1 hour or until it tests done. ~ Diane Kovacic

Di makes this cake and it is a family favorite.

            1    small onion, chopped

            1    can diced green chilies

            1    pkg corn tortillas

            1    can Cream of chicken soup

            1    cup sour cream

            ½     block of cheddar, grated

            ½    block of jack or Swiss, grated

            1    can chicken broth

            1    sm can sliced olives

Mix chicken, onion and chilies together in a bowl.  In a separate bowl mix sour cream and cream of chicken soup together.  Thin the sour cream/soup mixture with 1/3 cup chicken broth.  Put ½ of this mixture over chicken and stir well.  Thin the remaining sour cream mixture with ¾ to 1 cup chicken broth until it is a good pouring consistency.

Coat the bottom of a 9 x 13 pan with a small amount of sauce.  Tear 4 tortillas into pieces and line the bottom of the pan.  Cover this with 1/3 of the grated cheese.  Spread ½ the chicken mixture evenly over the cheese.  Tear 4 more tortillas and cover chicken.  Pour ½ of the sauce evenly over all tortillas.  Add another 1/3 of the grated cheese and the remaining chicken mixture evenly in pan.  Tear the last 4 tortillas and layer in the pan.  Pour remaining sauce evenly over all.  Sprinkle remaining cheese over the top.  Drain the can of sliced black olives and garnish across the top of casserole.  Cover with foil and cook at 350° for 45 minutes.  Remove foil and cook 15 minutes more, uncovered.  DELICIOUS! ~ Diane K

            3 -5    lb rump roast or cross rib roast (less expensive cut like chuck or pot                        roast can be used successfully because of marinating)

             1    can beer

            1    can beef broth

            1    8 oz jar of pepperocini

            2    tsp minced/powdered garlic

            2    tsp oregano

            2    tsp basil

            1    small onion, quartered or sliced

Remove stems from pepperoncini and combine all ingredients with roast in a large bow.  Marinate overnight, turning occasionally.  Place all ingredients in roasting pan.  Cook 1 hour covered, in a 300° oven, and 1 more hour or so, uncovered at 350°.  When desired doneness is achieved, remove meat, add flour to thicken gravy; or cool and slice with unthickened juices for sandwiches. ~ Diane K

You have to try this recipe,  you’ll surely enjoy this one.  Great for company.

1    onion

1    can cram of mushroom soup

1    cup (8ox) sour cram

1 ½    cups dry elbow macaroni

1    can whole kernel corn (don’t drain)

    Salt and pepper

Boil macaroni in salted water for 6 - 10 minutes or until cooked.  Drain and rinse with cold water.  Set aside.  While macaroni is cooking: brown ground beef, add onion and salt and pepper until onion is tender.  Add corn (with all the liquid from the can).  Add sour cream and cream of mushroom soup.  Bring to a low simmer.  Stir in cooked elbow macaroni and serve!~ Julie S

This is Julie’s personal favorite.  Great anytime.

4    cups broccoli flowerets

1    can cream of chicken soup

½    cup milk

1    cup mayonnaise

1    cup grated cheddar cheese

1    box any flavor salad croutons

Mix soup, milk and mayonnaise together with wire whisk until smooth.  Layer chicken and broccoli in the bottom of casserole dish.  Sprinkle cheese over chicken/broccoli mixture.  Pour soup mixture over the top.  Cover top with croutons.  Bake at 350° for 30 - 40 minutes or until bubbly. ~ Diane K

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JEAN’S DAD’S CHAR-BROILED TURKEY

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Preparation: Easy
Cooking time: 25 minutes per pound
Method: Grill, low fire
Yield: 14-16 generous servings or 1 #per person

            12-14    lb turkey, thawed completely

                Salt and pepper

                Vegetable oil

                Onions cut in large cubes

            2    stalks of celery, cut in 2” cubes

            1    orange, quartered

            1    large apple, quartered

            1    quart water

            1 ½    sticks butter

            1    lemon, thinly sliced or 4 Tbsp. lemon juice

                Mesquite chips (optional)

                Cheesecloth (optional)

Preheat grill to medium.  Wash and rinse turkey, remove giblets.  Dry with absorbent paper.  Bend wings back behind turkey.  Season inside of turkey with salt and pepper.  Rub outside of bird with oil.  Stuff with onions, celery, orange and apple.  Completely fill cavity (this gives moisture to the turkey).  Cover openings of turkey with excess skin.  Melt butter in a large aluminum foil pan.  Add turkey, water and lemon juice.  Place on grill and turn heat to low.  Add mesquite chips.  Baste with butter, cover top with cheesecloth and baste again.  Cook about 25 minutes per pound, basting every ½ hour until done.  Add wood chips as needed.  Serve with Giblet gravy. ~ Jean’s dad

My dad loves to B-B-Que.    I love everything he makes on the grill, especially the turkey.

Simple marinade/basting sauce for turkey breast or half-breast.

½    cup soy sauce

2    cloves crushed garlic (I use bottled)

¼    cup dry sherry

1    tsp ground ginger

Put breast in foil pan on one side of BBQ with no fire under.  Pre-heat other side 10 minutes.  Cook low to medium 20 minutes per lb until thermometer reads 180°.  Turn and baste often.  Won’t need salt or pepper.  Can’t burn.  GREAT! ~ Jean Small

1    10 oz. Soy sauce

4    Tbsp brown sugar

1    tsp Dijon mustard

½    tsp garlic powder

¼    cup honey or Kara (corn) syrup

    Salt/pepper

1    Tbsp Worcestershire

Bake at 350° for 1 hour.  Then cool in crock pot all day.~ Jean Small

            ½    cup popcorn

                3.5 qt kettle with lid

            ¼    cube butter

                Salt

Put oil and popcorn in pan and cook covered on med. High.  Once it starts to pop, only need to shake once or twice.

 Once it’s done popping pour it in a big bowl.  Put the butter in the hot pan and melt.  Get the butter a little frothy and pour desired amount over corn.  Add salt to taste. YUM! ~ Sister Mary

We make this recipe at least once a week.  It’s a no fail recipe.

 3     (10.5 oz) Cans of condensed Chicken Broth1 ½ Cups Salsa

½     Teaspoon grated Orange Peel

2     (9 oz) packs of Tortellini pasta

1     Bunch of Broccoli, chopped small

1     Red Bell Pepper, chopped

1     Can of whole Corn

1     (5 oz) Can of Evaporated Milk

    Dash of Salt

¼     Cup of Cilantro, chopped

½     Cup grated Parmesan cheese (optional)

Directions: Lightly Steam broccoli, pepper, corn.  In Large pot bring broth, salsa, orange peel to a boil, simmer 3 mins.  Stir in Tortellini and vegetables, cook on medium heat 6-8 minutes until tender. Stir in milk and salt, cook 1-2 mins DO NOT BOIL or milk will clump up.  Top each serving with Parmesan cheese and cilantro. ~ Emma Jean

3-4     Cups Chicken (4 Breasts cooked and chopped)

1     Onion, chopped

1     Small Can Chopped Green Chiles

1     Can of White Beans

1    *Can of Cream of Chicken Soup

1    Can Chicken Broth

1     *Cup of Sour Cream

1     Small Can of Chopped Olives

1     Package of Corn Tortillas (ripped up)

2 ½     *cups of Grated Cheese (Cheddar & Monterey Jack

Combine chicken, onion, beans and ¾ of the can of chiles in bowl. Mix soup, sour cream and a little broth until it is consistency of pudding in separate bowl. Pour ½ of soup mix over chicken, stir under covered thoroughly.

Thin remainder of soup mix with broth until it is the consistency of pancake batter.  Coat bottom of 9x13 pan with 2-3 tablespoons of soup mix.

Cover with 1/3 package of Tortillas, rip up tortillas into pieces.  Sprinkle with ½ cup Cheese.  Cover with ½ of Chicken Mix.  Layer on next 1/3 of tortillas.  Sprinkle with Cheese.  Cover with remainder of Chicken Mix

Layer on last 1/3 of Tortillas.  Pour soup mix over the top.  Sprinkle remainder of Cheese.  Sprinkle last ¼ of the Can of Green Chiles and the Can of olives.  Bake at 350 for 45 mins ~ Emma Jean

EMMA JEAN’S FAVORITES  ~ Apple Crisp

            6-7     Green Apples (peeled and chopped)

            1     Cup Sugar

            1     Tablespoon Flour

            1     Teaspoon Cinnamon

            ½     Teaspoon Salt

            Mix Together and add to a well buttered 9x13 pan

          
            1     Cup Uncooked Oatmeal

            1     Cup (2 sticks) Butter

            1     Cup Brown Sugar

            1 ½     Cups Flour

            Mix until crumbly and pour over apples

            Bake at 350 for 45 mins ~ Emma Jean

            2     Packages Raspberry Jello Salad

            2     Packages Frozen Raspberries

            1     Cup Pineapple with Juice (crushed 8 oz. Can)

            2-3     Sliced Bananas

            1     Cup Sour Cream

Make Jello with 2 Cups of boiling water.  Add fruit and juice.  When partially set put ½ of mixture into pan, put in fridge and let set.  Spread sour cream over 1st layer and then add 2nd layer and return to fridge. ~ Emma Jean

2     (8 oz.) cans of refrigerated crescent dinner rolls

2    Tablespoons margarine or butter, melted

6     oz. thinly sliced smoked turkey

6     oz thinly sliced Muenster cheese

6     oz thinly sliced cooked ham

1/3 – ½  cup red raspberry preserves

Topping

2     Tablespoons honey

1     Tablespoon Sesame Seeds

Separate dough into 4 long rectangles.  Place rectangles crosswise on 1 large or 2 small cookie sheets (rectangles should not touch), firmly press perforations to seal.  In small bowl, combine butter and 2 tablespoons honey, mix well.  Brush over dough.  Bake at 375 for 8 to 12 minutes or until golden brown; cool 15 minutes.

Grease 15x10x1 inch baking pan.  Carefully place one crust on pan.  Top evenly with turkey.  Place second crust over turkey; top with cheese and ham.  Place third crust over ham; spread evenly with preserves.  Top with fourth crust; brush top with 2 tablespoons honey and sprinkle with sesame seeds.  Bake at 375 for 10 to 15 minutes or until loaf is deep golden brown .  Let stand 5 minutes, cut into 6 to 8 slices. ~ Emma Jean

1 ½ cups sifted powdered sugar

1 cup butter

2 eggs

1 teaspoon vanilla

¾ teaspoon almond extract

2 ½ cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Mix butter (softened) and powdered sugar.  Add eggs, vanilla and almond extract.  Mix in dry ingredients.  Refrigerate dough for 2-3 hours or overnight.  Divide dough and roll out on floured board (about ¼ inch thick).  Cut with cookie cutters and bake at 325 for 6-8 minutes.  Cookies do not turn brown.

Frosting

2 cups powdered sugar

¼ cup butter

½ teaspoon vanilla

½ teaspoon almond extract

milk until desired consistency.

Mix all ingredients, use less milk if you want frosting that will dry. ~ Emma Jean