Favorite family recipes...

• 2 cups flour
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 2 eggs slightly beaten
• 1 20 ounce can crushed pineapple in its own juice undrained
• 1 cup chopped nuts

Frosting

• 1 8 ounce package cream cheese at room temperature
• 1 stick butter at room temperature
• 1 and 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Preheat oven to 350 degrees.  Grease and flour a 9X13 inch baking dish.  In a large mixing bowl mix together the flour, sugar and baking sodae.  Add the eggs and mix well.  Fold in the pineapple and nuts and combine gently.  Pour into prepared pan and bake for 35 to 40 minutes.  Cool before frosting.

Prepare the frosting.  In a large mixer bowl blend the cream cheese for a few seconds.  Then add powdered sugar, vanilla and salt.  Mix well and spread on the cooled cake.  Refrigerate.

• 1 cup butter or margarine
• 1 cup sugar
• 1 egg, separated
• 2 cups flour
• 1 teaspoon cinnamon
• 1 cup chopped nuts

Preheat oven to 275 degrees.

In a large bowl, with an electric mixer, beat butter and sugar till creamy.  Separate egg then beat yolk into butter mixture.  Cover and reserve the egg white.

In another bowl stir together flour and cinnamon; add to butter mixture.  Spread dough evenly over bottom of a greased 10 by 15 inch rimmed baking pan.  Beat egg white ligtly, then brush over dough to cover evenly.  Sprinkle nuts over top; press in lightly.

Bake for one hour or until firm when lightly touched.  While still hot, cut into 1/2 inch squares.  Let cool in pan on a rack.  Store in airtight container.

• 1 can condensed cream of mushroom soup
• 1 (2 oz) pkg dry onion soup mix
• 6 small red potatoes (halved)
• 6 medium carrots cut into 2 inch pieces
• 3 -3 1/2 lb boneless beef roast (bottom round or chuck)

Stir soup, onion soup mix, potatoes and carrots in a 4 1/2 quart slow cooker.  Add beef and turn to coat.  Cover and cook on low 8 - 9 hours or on high 4 - 5 hours until beef is fork tender.

  Enjoy!

• 1 cup Sun-Maid raisins
• 1 cup apple, cored, peeled and chopped
• 1 egg
• 1/4 cup oil
• 3/4 cup milk
• 1/3 cup sugar
• 1 cup flour
• 1 cup quick cooking oats
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon nutmeg
• 2 teaspoons cinnamon
• 2 Tablespoons brown sugar, packed

Combine raisins with apple, egg, oil, milk and sugar in a medium mixing bowl.  Stir together flour, oats, baking powder and spices in a separate bowl.  Stir into raisin mix just until combined.  Divide batter equally into 12 greased or lined muffin cups.  sprinkle tops of batter with 1/2 teaspoon brown sugar.  Bake in 400 degree peheated oven for 20 minutes or until golden.

• 1/2 cup canola oil
• 4 squares unsweetened chocolate (4 oz) melted
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup powdered sugar

Mix oil, chocolate and granulated sugar.  Blend in one egg at a time until well mixed.  Add vanilla.  Mix flour, baking powder and salt together and add to the oil mixture.  Chill overnight.

Heat oven to 350 degrees.  Drop teaspoons full of dough into powered sugar.  Roll in sugar and shape into balls.Place about 2 inches apart on a cookie sheet sprayed with cooking spray.  Bake 10 -12 minutes,  Do NOT overbake!  Makes about 6 dozen cookies.

• 32 caramels
• 5 tablespoons evaporated milk
• 1 cup flour
• 1 cup quick cooking oats
• 3/4 cup packed brown sugar
• 1/2 teaspoon soda
• 1/4 teaspoon salt
• 5/8 cup melted butter
• 1 cup (6 oz.) semi-sweet chocolate chips
• 1/2 cup chopped pecans

Melt caramels with the evaporated milk in top of double boiler; cool slightly.  Combine all of the rest of the ingredients except for the chocolate chips and pecans in a large bowl.  Press half of this crumb mixture in the bottom of a 9X13 inch pan.  Bake in preheated 350 degree oven for 10 minutes.  Remove from oven.  Sprinkle with chocolate chips and then pecans.  Sprinkle with remaining crumb mixture.  Bake 15 - 20 minutes longer until golden brown.  Cool at least 1/2 hour before cutting into bars.

• 1 bag Rolos chocolates
• Mini pretzel twists
• Pecan halves

Lay pretzels on a waxpaper lined cookie sheet.  Place 1 Rolo chocolate on top of each pretzel.  Place in a 250 degree oven for 3-4  minutes until chocolates are soft.  Remove from oven and press a pecan half into each softened chocolate.  Cool and remove from pan.

*********************************************************************************************

You will want to make this recipe as part of your holiday cookie making.  These cookies are so easy and festive looking and they taste scrumptious.

• Pastry for double crust pie
• 3 pints blueberries, cleaned and stems removed
• 2 tablespoons lemon juice
• 1/4 cup flour
• 1/2 cup sugar
• 1/4 teaspoon cinnamon
• Butter

Combine flour, sugar and cinnamon.  Add to blueberries along with the lemon juice.  Put in pastry lined 9 inch pie pan.  Dot top of filling with butter.  Add top pie crust.  Crimp edges.  Cut slits in top and sprinkle with sugar.  Have oven preheated to 375 degrees.  Bake approximately 50 to 60 minutes on a cookie sheet lined with foil until golden brown.

• 1 medium size onion diced
• 2 tsp salt
• 2 cups sour cream
• 1- 16 oz container of cottage cheese

Top with 2 cups of grated cheddar cheese.  Bake at 350 degrees 45 to 60 minutes.

• 2 cups flour (sifted)
• 1/4 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 1/2  tsp cinnamon
• 1/4 cup oil
• 3/4 cup milk
• 1 egg

Mix all ingredients together until thoroughly mixed.  Drop by teaspoonful into oil heated to 375 degrees.  Fry until golden brown, about 3 minutes.  Drain on paper towel.  Then shake in a paper sack which contains 1 cup sugar and 2 teaspoons cinnamon.  Makes about 3 dozen.

• 2 small pkg orange jello
• 1 cup boiling water
• 1 cup juice from pineapple and mandarin oranges, heated to boiling
• 1 small can frozen orange juice
• 1 20 oz can crushed pineapple
• 2 cans mandarin oranges

Use 13X9 pan.

In large bowl, mix jello, boiling water and juice from pineapple and mandarin oranges heated to boiling.  Add pineapple, mandarin oranges and the frozen undiluted orange juice.  Put in the 13X9 pan.  Chill until thick, then add topping.

Topping:

1 small pkg lemon instant pudding mixed with 1 cup of cold milk.  Fold in 2 cups of Cool Whip.  Spread on top of jello salad.

• 2 cups flour
• 1 cup brown sugar
• 1/2 cup butter

Mix crust well and pat into a 9X13 pan.

For filling:

Sprinkle 1 cup of pecans over the crust.  Pour 1 can sweetened condensed milk over the nuts.  Bake in a 350 degree preheated oven for 18-22 minutes.  Take out of oven and sprinkle with chocolate chips, toffee bits or coconut.

***************************************************************************************

I have never made this recipe but it looks easy.  If I was making it I would soften the butter before adding the brown sugar and flour.  I think I might use milk chocolate chips and some toffee bits too.  If you try it let me know how it turns out.

Sift the following ingredients together into an ungreased 8X2 pan.

• 1 & 1/2 cups of flour
• 1/4 cup of cocoa
• 1teaspoon soda
• 1 cup sugar
• 1 teaspoon salt

Make 3 holes (wells) in the dry mixture.  Into first hole put 1 teaspoon white vinegar.  In the second hole put 1 teaspoon vanilla.  In the 3rd hole put 1/3 cup of oil.  Over the entire pan, gradually pour 1 cup of water while you are mixing (not beating) the mixture: lumps are OK.  Bake in 350 degree preheated oven for 35 minutes.  Dust powdered sugar over the hot cake.

Step 1.

Mix 1 box yellow cake mix with

1/3 cup of oil and 1 egg.

Mix until crumbly.  Reserve 1 cup.  Pat remaining mixture evenly into a 13X9 ungreased pan.  Bake in a preheated 350 degree oven for exactly 15 minutes.  Meanwhile do

Step 2.

Beat 1 eight ounce pkg of softened cream cheese with 1/3 cup of sugar.  Add 1 egg and 1/3 cup of lemon juice.  Beat until light and fluffy.  Spread over hot baked crumb mixture.  Sprinkle remaining crumbly mixture over the top.  Bake 15 minutes longer.  Do NOT overbake.  Chill and cut into squares.

• 1 pkg Jiffy Corn Muffin Mix
• 1 cup canned green chilies, undrained
• 1/8 tsp cumin
• 1/8 tsp oregano
• Pinch of sage
• 1 cup mayonnaise
• 1 cup sour cream
• 1 envelope ranch salad dressing mix
• 2 cans pinto beans, rinsed and drained
• 2 can whole kernal corn, drained
• 3 chopped tomatoes
• 1 cup chopped green pepper
• 1 cup chopped green onions
• 10 slices bacon, cooked and crumbled
• 2 cups shredded cheddar cheese

Prepare corn muffin mix as directed on package; stir in the chilies, oregano and sage.  Spread into a greased 8 inch pan.  Bake at 400 degrees for 20 - 25 minutes.  Cool.

Combine mayo, sour cream and dressing mix.

Crumble 1/2 corn bread into a 9X13 baking dish.  Layer with 1/2 pinto beans, 1/2 mayo mixture, 1/2 corn, 1/2 tomatoes, 1/2 green pepper, 1/2 green onion and 1/2 of the bacon and the cheese.  Repeat layers.  cover and refrigerate for 2 hours or overnight.

Thanks Audrey!  If any of my cousins scattered around the country are reading this, I would love a recipe of yours to publish.

Beth Marie

• 3 tablespoons light soy sauce
• 3 tablespoons flour
• 2 lbs lean beef or lamb stew meat
• 4 carrots, peeled and sliced(or 2 cups peeled baby carrots)
• 1 large onion, halved and thinly sliced
• 1 cup thinly sliced celery
• 3/4 cup Irish lager or beer
• 2 teaspoons beef flavor bouillon
• 1/4 teaspoon each dried marjoram and thyme leaves rubbed between fingers to release flavors
• 1/2 cup chopped fresh parsley

Preheat oven to 325 degrees.  Combine soy sauce and flour in large, oven-proof casserole dish or Dutch oven.  Add beef or lamb pieces; stir to coat.  Stir in vegetables, beer, bouillon and herbs.  Cover.

Bake, stirring occasionally checking for doneness for 2 hours.  If broth becomes to thick add more beer, about 1/2 cup at a time.  If stew is too thin, remove cover during last half hour.  Stir in parsley before serving.

Note:  May be prepared on stovetop or in slow cooker.  On top of stove, cover and cook over low heat stirring occasionally for 2 hours.  For slow cooker, cook on high stirring occasionally for 4 hours.

• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup vegetable oil
• 3/4 cup margarine
• 1/2 cup extra crunchy peanut butter
• 1 cup water
• 1/2 cup buttermilk

Mix together the flour, sugar, baking powder and salt together in a bowl.  Set aside.  Bring the oil, margaine, peanut butter and water to a boil in  a saucepan.  Pour over the dry ingredients and mix well.  Add eggs, vanilla and buttermilk, stirring well to blend.  Pour the batter into an 11X15 greased sheet cake pan.  Bake in preheated 350 degree oven for 15 - 20 minutes or until a toothpick inserted in the center tests the cake done. 

ICING

• 1 cup sugar
• 1 tablespoon margarine
• 1/2 cup extra crunchy peanut butter
• 1/2 cup evaporated milk,
• 1 teaspoon vanilla
• 1/2 cup miniature marshmallows

Combine the evaporated milk, 1 tablespoon margarine and 1 cup of sugar in a clean saucepan.  Bring to a boil and cook for 2 minutes.  Add the marshmallows and peanut butter, stirring until melted.  Blend in the vanilla.  Spread the icing over the warm cake.  For extra pizazz, sprinkle with milk chocolate Heath bits.

*****This sounds like a bit of work but I think it would be delicious for a big family gathering.  I think it might work if you baked it in a 13X9 pan and adjusted the baking time upward to about 30 minutes, testing center for doneness with a toothpick, and as far as I am concerned there is never too much frosting on a cake.