• Ready made graham cracker crust
• 1 small can frozen lemonade
• 1 can sweetened condensed milk
• 1 medium container cool whip
• 1/4 cup finely chopped nuts

Mix all ingredients except nuts with an electric mixer.  Pour into pie shell.  Sprinkle finely chopped nuts over the top.  Chill for several hours or overnight.

***I have had this recipe for quite awhile but I have never made it.  Sounds easy though and you know I love any dessert made with lemons.

• 1/2 cup butter or margarine (softened)
• 1 & 1/2 cups sugar
• 2 eggs (beaten)
• 2 & 1/2 cups flour
• 2 & 1/2 teaspoons baking powder
• 1 & 1/2 cups crushed pineapple (undrained)
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1/2 cup finely chopped walnuts

With mixer cream together butter and sugar.  Add eggs, vanilla and crushed pineapple.  Mix well. Mix the flour, salt and baking powder together.  Add to first mixture mixing well.  Fill muffin tins lined with paper or sprayed with cooking spray 2/3 full.  Bake in 350 degree preheated oven for 18 - 20 minutes or test with toothpick.   Makes about 2 dozen small or about 1 dozen large.

May also be baked in mini loaf pans or large muffin tins with paper liners or sprayed with cooking spray.  Test for doneness with toothpick after 20 - 25 minutes.  May be glazed or frosted.

• 4 large sweet potatoes or yams
• Canola oil for frying

Wash and peel the sweet potatoes.  Slice the potatoes in thin slices.  Fry in the hot oil until browned on both sides.  Remove to paper toweling to drain and sprinkle top with sugar.

I have noticed lately that quite a few restaurants are serving french fried sweet potatoes.  That is another option.  Just slice as for fries and use a deep fat fryer. 

Miss you mom!

• 1 pkg orange jello
• 1 pkg vanilla pudding (the kind you cook)
• 1 pkg tapioca pudding (the kind you cook)
• 3 cups water
• 1 large can crushed pineapple (drained)
• 1 large can mandarin oranges (drained)
• 1 - 12 ounce container cool whip

Place jello and the two boxes of pudding in a saucepan with the 3 cups of water.  Bring to a boil over medium heat until it starts to thicken, stirring constantly to prevent scorching.  Remove from heat and cool in fridge.  Add fruit to the cooled mixture.  Fold in Cool Whip and refrigerate for several hours or overnight.

**I love this stuff. 

• 2 or 3 lb chicken pieces rinsed and patted dry
• 8 ounce jar French dressing
• 10 ounce jar apricot preserves
• 1 package onion soup mix

Mix the dressing, preserves and onion soup mix together.  Put chicken in a shallow pan and spoon the  dressing mixture over each piece.  Bake uncovered in a 350 degree preheated oven.  Baste occasionally.  Cook for 1 - 1 & 1/2 hours until chicken is fork tender.

• 3 cups flour
• 1/2 teaspoon salt
• 1 teaspoon soda
• 1 & 1/2 cups canola oil
• 2 cups sugar
• 3 eggs
• 2 teaspoon vanilla
• 2 cups finely chopped apples
• 1 cup finely chopped nuts

In a large bowl, beat together at medium speed, oil, sugar, eggs and vanilla until well combined.  Sift flour together with salt and soda.  Gradually add to sugar mixture.  Beat until smooth.  Fold in apples and nuts.  Use 2 large loaf pans that have been sprayed with cooking spray (or you may use several smaller pans.)  Bake in a 350 degree preheated oven for about 1 hour (less time for smaller pans) or until toothpick inserted in center comes out clean.  Top will be cracked and golden brown. 

• 8 ounce package medium size noodles (cooked and drained)
• 6 & 1/2 ounce can good quality tuna (drained)
• 8 ounces of canned peas (do not drain)
• 1 can cream of mushroom soup
• measure milk into soup can until half full (about 1/2 cup)
• 8 ounce package shredded cheddar cheese
• 1/2 teaspoon SeasonAll Salt
• Crushed potatato chips or buttered bread crumbs for topping

Cook noodles according to package directions until done.  Drain.  Add the tuna, peas, cream of mushroom soup, milk and cheddar cheese.  Stir until thoroughly mixed.  Put in round casserole dish sprayed with cooking spray.  Top with crushed potato chips.  Bake in 350 degree preheated oven until top is bubbly and nice and brown.  When I make this I usually have enough extra to put in a very small casserole dish to freeze.