• 1   (3 oz) pkg  lemon jello
• 1  (8 oz) pkg cream cheese
• 1  (16 oz) can crushed pineapple (undrained)
• 1 small pkg chopped pecans

Mix jello according to directions.  Let it partially set up.  Mix with electric mixer, cream cheese and crushed pineapple.  Fold into jello and sprinkle with pecans.  Let set up in refrigerator.

• 1 cup margarine
• 1 & 1/2 cups of sugar
• 2 teaspoons vanilla 
• 4 eggs
• 3 cups flour
• 1 teaspoon salt
• 3/4 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1 cup strawberry jam
• 1/2 cup sour cream
• 1/2 cup chopped  pecans (optional)

Cream together the first three ingredients .  Add eggs (1 at a time).  Add the dry ingredients which you have sifted together alternately with the jam, and sour cream.  Fold in the nuts.  Bake in 2 medium size loaf pans sprayed with cooking spray in a preheated 350 degree oven for about 50 - 55 minutes or until a toothpick inserted in center comes out clean. Smaller pans require less time so keep an eye on them if you use the mini pans. 

• 1 & 1/2 cups sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 2 cups raw peanuts
• 1 & 1/2 teaspoons soda
• 1/4 teaspoon salt

Combine sugar, syrup and water; bring to a boil.  Stir in peanuts gradually so as not to lose the boil.  Keep at a rolling boil until peanuts pop and turn brown.  Remove from heat and add soda stirring well.  Add salt.  Pour on a well greased cookie sheet.  When cool break into pieces.  About 20 - 25 pieces. 

**My dad loved peanut brittle.  I would always make it for him at Christmastime.

• 3 cups of chocolate chips
• 2 cups of miniature marshmallows or 16 large marshmallows cut in half
• 1 (14 ounce) can of  sweetened condensed milk
• 1 teaspoon vanilla
• 1 cup chopped walnuts

Butter square 9X9 pan.  Place chocolate chips, marshmallows and condensed milk in large microwaveable bowl.  Microwave uncovered 3 to 5 minutes, stirring every minute, until marshmallows and chips are melted and can be stirred smooth.  Stir in vanilla and nuts.  Immediately pour into prepared pan.  Refrigerate about 2 hours until firm.

• 1 (12 oz) package of dried apricots
• 1 cup golden raisins
• 1 can angel flake coconut
• 1 can sweetened condensed milk
• 1 can finely chopped coconut

Chop apricots and raisins into small pieces.  (may use food chopper)  Add flaked coconut and sweetened condensed milk.  Mix well.  Butter hands and shape mixture into sticks about 1 & 1/2 X 1/2 inch.  Roll in chopped coconut.  Let stand about 20 minutes before putting in container.  Store in refrigerator.  These freeze well.

• 3 cups sugar 
• 1 cup milk 
• 1 stick butter
• 1/2 teaspoon salt
• 1 teaspoon vanilla 
• 3 tablespoons peanut butter

Put sugar, milk, butter and salt into a  saucepan.  Cook over medium heat until a soft ball forms when dropped in cold water. Remove from heat.  Add vanilla; add peanut butter.  Use your mixer on medium speed until mixture starts to harden.  Pour into buttered pan; cool. 

I like this recipe because  the ingredients are what you have on hand.                                                                                                                                                                                       

• 1 envelope onion soup mix
• 2 lbs ground beef
• 1/2 cup water
• 3/4 cup shredded cheddar cheese

In a large bowl, combine soup mix, ground beef and water.  Shape into 12 patties.  Place 2 tablespoons cheese in center of 6 patties.  Top with remaining patties and seal edges tightly.  Grill or broil until done.  Serve on large hamburger buns with mayo, lettuce and tomato.  If you are really feeling reckless, top with a couple of slices of crisply fried bacon.

• 1 cup margarine or butter (softened)
• 1 & 1/2 cups brown sugar (packed)
• 2 eggs
• 2 teaspoons vanilla
• 3 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon soda
• 2 cups salted peanuts

Preheat oven to 375 degrees.  Spray baking sheets with cooking spray.

Use mixer to thoroughly cream butter, brown sugar and eggs.  Mix the flour with the soda and salt.  Add to creamed mixture.  Fold in peanuts.

Drop the dough by rounded teaspoonfuls onto baking sheet.  Flatten dough with the bottom of a glass that you have sprayed with cooking spray and dipped in sugar.  Bake 8 - 10 minutes or until golden brown.  Remove cookies immediately from the baking sheet to cooling rack.

Makes about 6 dozen. 

• 1 cup margarine or butter
• 2 cups brown sugar (packed)
• 2 eggs
• 1/2 cup buttermilk
• 3 & 1/2 cups flour
• 1 teaspoon soda
• 1 teaspoon salt
• 1 & 1/2 cups broken pecans
• 2 cups candied cherries, cut into halves
• 2 cups cut up dates

Use mixer to thoroughly mix margarine, sugar, and eggs.  Mix the flour, soda and salt together.  Add to first mixture alternately with the buttermilk.  Fold in the cherries, dates and pecans.

Preheat oven to 375 degrees.  Use baking sheet that you have sprayed with cooking spray.  Drop rounded teaspoonfuls about 2 inches apart onto the baking sheet.  Bake 8 - 10 minutes or until lightly browned.

Makes about 6 dozen cookies.  ***My daughter's favorite cookie.

• 1 pkg pillsbury ready to use 2 pie crusts
• 1 large can of peach slices (do not drain)
• 1 cup sugar
• 3 tablespoons flour
• 1/2 teaspoon cinnamon

Mix the flour, cinnamon and sugar together in a medim size saucepan (use your fingers so there are no lumps)  Add the peaches, juice included to the flour/sugar mixture.  Stir to mix the ingredients together.  Cook over medium heat, stirring constantly, until mixture begins to thicken and starts to bubble. Remove from heat.

Line 9 inch pie tin with the bottom crust.  Pour the filling in.  Dot the top of filling with margarine or butter.  Add the top crust.  Crimp edges together.  Cut slits in top and sprinkle with sugar.  Place pie on a foil lined cookie sheet.  Bake in a 375 degree preheated oven until pie is golden brown and juice is bubbling out of the slits, about 45 - 50 minutes.