Peanut Butter Pie

1 pkg Cream Cheese, softened
2/3 C Peanut Butter
1 Tbsp Milk
2 C Confectioners' Sugar
1 carton Frozen Whipped Topping, thawed
2 Graham Cracker Crusts

In a large mixing bowl, beat the cream cheese, peanut butter, and milk until smooth. Gradually beat in confectioners' sugar. Fold in whipped topping.

Spoon into crusts. Cover and refrigerate at lease 4 hours before serving.

Pecan Pumpkin Dessert

2 cans Pumpkin (15 oz)
1 can Evaporated Milk (12 oz)
1 C Sugar
3 Eggs
1 tsp Vanilla
1 pkg Yellow Cake Mix
1 C Butter, melted
1 1/2 C Chopped Pecans

Frosting:
1 pkg Cream Cheese, softened (8 oz)
1 1/2 C Confectioners Sugar
1 tsp Vanilla
1 carton Frozen Whipped Topping, thawed (12 oz)

Line a 13x9 pan with waxed paper. In a large mixing bowl, combine the pumpkin, milk, and sugar. Beat in eggs and vanilla. Pour into prepared pan, sprinkle with cake mix, drizzle with butter, and top with pecans. Bake at 350 for 1 hour until golden brown. Cool completely on wire rack. Invert onto a large serving platter. Carefully remove wax paper.

In a large mixing bowl, beat the cream cheese, confectioners sugar, and vanilla until smooth. Fold in whipped topping. Frost dessert and store in the refrigerator.

Cherry Cheese Bars

To all my INVISTA buddies, these are Delicious. (with a capital "D")

Base:
1 C Walnut Pieces, Divided
1 1/4 C Flour
1/2 C Firmly Packed Brown Sugar
1/2 Butter Flavor Crisco Stick (or 1/2 C)
1/2 C Flake Coconut

Filling:
2 pkgs (8 oz) Cream Cheese
2/3 C Granulated Sugar
2 Eggs
2 tsp Vanilla
1 can Cherry Pie Filling
(can substitute cherry with another fruit pie filling)

Heat oven to 350. Grease a 13x9 pan. Chop 1/2 C nuts coarsely. This will be reserved for the topping. Chop remaining 1/2 C nuts finely.

For base, combine flour and brown sugar in a medium bowl. Cut in shortening until fine crumbs form. Add 1/2 C finely chopped nuts and coconut. Mix well. Remove 1/2 cup of mixture (this will be used for the topping). Press the remaining crumbs in the bottom of the pan. Bake at 350 for 12-15 minutes until edges are lightly browned. Do not overbake.

For filling, combine cream cheese sugar, eggs and vanilla in a small bowl. Beat at medium speed with an electric mixer until well blended. Spread over hot baked base. Return to oven for another 15 minutes.

Spread cherry pie filling over cream cheese layer.

Combine the coarsely chopped nuts and the reserved crumbs. Sprinkle over the pie filling. Return to oven. Bake for 15 minutes. Allow to cool in pan and refrigerate.

Snicker Bar Cake

1 pkg German Chocolate Cake Mix
30 Kraft Caramels
1 stk Butter
1 Tbsp Milk
3/4 C Chocolate Chips
1 C Nuts

Prepare cake mix according to directions. Pour 1/2 of batter into a greased 13x9. Bake 20 minutes at 350. Melt caramels with butter and milk on low heat. pour over baked cake. add chocolate chips and nuts over caramel mix. Spread the rest of the cake batter over and bake 15 minutes or until done.

Fudgy Cocoa Brownies

1/2 C Margarine
1/2 C Cocoa
1 C Sugar
2 Eggs
1 tsp Vanilla
1/2 C Flour
1/4 tsp Salt
Chopped Nuts (optional)

Mix with spoon the above ingredients. Bake at 350 in a greased 8x8 pan for 20-25 minutes.

Slush Punch

2 Large Jello (Cherry or Lime)
6 C Water
2 C Sugar
10 oz Lemon Juice
2 46 oz Pineapple Juice
2 Large Bottles of Ginger Ale or 7-up

Boil water and sugar until dissolved. Add Jello and dissolve. Add lemon juice, pineapple juice and freeze. Takes a good 24 hours. Take out of freezer about 2 hours before use. Mash up until slushy and put into a large punch bowl. Add Ginger Ale to taste.

Jalopy's Snack Mix

1 pkg Pretzels (11 ounces)
1 pkg Miniature Peanut Butter Filled Crackers (Ritz Bits, 10 1/2 ounces)
1 c Dry Roasted Peanuts
1 c Sugar
1/2 c Butter or Margarine
1/2 c Light Corn Syrup
2 Tbsp Vanilla
1 tsp Baking Soda
1 pkg M&M's (10 ounces)
1 pkg Candy Corn (18 1/2 ounces)

In a large bowl, combine the pretzels, crackers and peanuts. In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes. Remove from the heat; stir in vanilla and baking soda (mixture will foam). Pour over pretzel mixture and stir until coated. Pour into a greased 15x10 baking pan. Bake at 250 for 45 minutes, stirring every 10-15 minutes. Break apart while warm. Toss with M&M's and candy corn. Cool completely. Store in an airtight container. Yield: 16 cups.

Spiral Pepperoni Pizza Bake

1 pkg. (16 oz.) Spiral Pasta
2 lbs of Ground Beef
1/2 Large Onion, Chopped
1 tsp Salt
1/2 tsp pepper
2 cans (15 oz. each) pizza sauce
1/2 tsp Garlic Salt
1/2 tsp Italian Seasoning
2 Eggs
2 C Milk
1/4 C Parmesan Cheese
4 C (16 oz.) Shredded Mozzarella Cheese
1 pkg. Sliced Pepperoni (I use turkey pepperoni)

Cook pasta according to package directions. Meanwhile, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Stir in the pizza sauce, garlic salt and Italian seasoning; remove from the heat and set aside.

In a small bowl, combine the eggs, milk and Parmesan cheese. Drain pasta; toss with egg mixture. Transfer to a greased 3 qt. baking dish. Top with beef mixture, mozzarella cheese and pepperoni.

Cover and bake at 350 degrees for 20 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Yield: 12 servings.

Pumpkin Bread

5 Eggs
(1) 15 oz. can Pumpkin
2 C Sugar
1 tsp. Soda
1 tsp. Cinnamon
1-1/4 C Vegetable Oil
2 C Flour
2 pkg. Cook & Serve Vanilla Pudding
1/2 tsp. Salt

Beat eggs, oil and pumpkin; mix in remaining ingredients. Makes 2 large loaves or 5 small. Bake at 325 degrees for 50 minutes.

Poppy Seed Bread

3 C Flour
1 1/2 tsp Salt
1 1/2 tsp Baking Powder
2 1/4 C Sugar
1 C & 2 Tablespoons Oil
1 1/2 Tbsp Poppy Seed
1 1/2 tsp Vanilla
1 1/2 tsp Almond Extract
3 Eggs
1 1/2 C Milk
1 1/2 tsp Butter Extract

Combine all ingredients in one bowl and mix on high speed for two minutes. Pour into two greased and floured 9 x 5 loaf pans. Bake at 350 degrees for 55 minutes.

Glaze:
3/4 C Powdered Sugar
1/4 C Milk
1 tsp Vanilla
1/2 tsp Almond Extract
1/2 tsp Butter Extract

Mix. Pour glaze over bread while still hot in pan.

Burgy Burgers

1 1/2 lb Hamburger
1/2 head Chopped Cabbage, chopped fine
Diced Onion to Taste
1/2 lb Fried Bacon, crumbled
1 tsp Salt
1/2 tsp Garlic Powder
1 C Shredded Cheese
12 Potato Buns
Mustard

Cook hamburger, onion, and cabbage together. Drain if needed. Add cooked bacon, salt, garlic powder, and cheese. Slice potato bun in half. Place mixture in the middle of bun. Spread mustard on top of meat mixture.

Chicken Pie

1 can Mixed Veggies, drained
1 can Cream of Chicken Soup
1 C Shredded Cheddar Cheese
1 Tbsp Instant Onion
1-2 C Cut Chicken, cooked
Frozen Pie Shells

Mix all ingredients and pour into a 9" frozen pie shell. Top with another pie shell. In the top pie shell, cut slits for steam. Bake at 400 for 40 minutes. Serves 4-6.

Potato Casserole

2 lb Frozen Hash Browns
1/2 C Melted Margarine
1 can Cream of Chicken Soup
1 pt Sour Cream
2 C Grated Mild Cheddar Cheese
Salt and Pepper

Thaw potatoes before mixing. Mix all ingredients together and put in a 9x13 inch buttered casserole dish. Bake at 350 for 1 hour 15 minutes.

Strawberry Julius

1 pkg (small) Frozen Strawberries
1/2 C Milk
1/2 C Water
2 Tbsp Sugar
1 tsp Vanilla
6-8 Ice Cubes

Combine all ingredients in a blender. Cover and blend until smooth. Serve immediately.

Bar-B-Que Meatballs

Meatballs:
1 1/2 lb Ground Beef
3/4 C Oatmeal
1 C Milk
3 Tbsp Onion
Salt
Pepper

Sauce:
2 Tsp Worcestershire sauce
2 Tbsp Vinegar
2 Tbsp Sugar
1 C Ketchup
1/2 C Water

Mix ingredients for meatballs and form into balls. Place into baking dish. Combine ingredients for sauce and pour over meatballs. Bake at 350 for 1 hour and 15 minutes (check at 1 hour)

Caramel Roll Candy

28 Caramels
1/4 C Butter or Margarine
2 Tbsp Half and Half
1 1/2 C Powdered Sugar
1 C Salted Peanuts
2 C Mini marshmallows
1 C Flaked Coconut

In a 2 quart mixing bow, microwave caramels, butter and half & half at medium heat for 3-5 minutes until smooth. (Stir after 2 minutes and every minute after). Stir in powdered sugar and stir until smooth. Add peanuts. Stir in marshmallows with as few strokes as possible (so they don't melt). Sprinkle coconut on to wax paper and drop mixture onto coconut in10-12 inch rolls. Wrap so that coconut is on the outside of the roll. Refrigerate and cut into 1/2" slices before serving.

Red Velvet Cake

Cake
Mix together:
2 C Flour
1 1/2 C Sugar
1 tsp Salt
2 Tbsp Cocoa

1/2 C Shortening
1 C Buttermilk
1 bottle Red Cake Coloring
2 Tbsp Water
2 Eggs
1 tsp Vanilla
1 Tbsp Vinegar
1 tsp Soda

Beat shortening until smooth. Add first mixture and buttermilk alternatively with shortening. Add red coloring, water, eggs and vanilla. In a separate bowl, mix soda and vinegar together. Fold into cake batter. Divide into three 8" cake pans greased. Bake at 350 for 30 minutes.

Frosting
Cook on stove:
1 C Milk
1/4 C Flour
1/8 tsp Salt

Stir constantly until very thick (like the old school glue) Let this mixture get cold.

Add:
1 C Sugar
1 C Butter
1 tsp Vanilla

Beat together until light and fluffy - about 10 minutes.

Note: This frosting is very different but excellent - if it curdles its because the milk/flour mixture was not thick enough or cold enough.

Ham and Potatoes

5 medium-sized Potatoes (sliced)
1 can Cream of Celery or Cream of Chicken Soup
1 1/2 C Cubed Ham
2 C Shredded Mild Cheddar Cheese
2 slices Onion

Grease a square casserole dish and line with potatoes. Stir up soup and put over potatoes and then top with onion. Cover with foil and bake for 1 hour at 350. Take out of oven and stir in ham, top with cheese and bake an additional 15 minutes.

Cheese Covered Burritos

1 small can Diced Green Chilies
1 lb Hamburger
1 can Cream of Chicken Soup
1/2 lb Velveeta
1 small can Evaporated Milk
Flour Tortillas
1 can Refried Beans
2 Tbsp Taco Seasoning

Toppings: Lettuce, Tomatoes

Brown hamburger, drain and add taco seasoning. Take tortillas and line each one with refried beans, then hamburger and roll up. Place into a 13x9 baking dish.

Combine remaining ingredients and heat on stove until cheese melts, stirring frequently. Pour over tortillas and bake at 350 until hot (20-25 minutes). Top with lettuce and tomatoes.

Chicken Enchiladas

2 1/2 C Chopped Cooked Chicken
1 can Condensed Cream of Chicken Soup (10 3/4 oz)
1/2 C Sour Cream
1 pkg Colby & Monterrey Jack Cheese (8 oz)
1/4 C Chopped Cilantro (or 1/2 T. Dried Cilantro)
8 Flour Tortillas
1/2 pkg Taco Seasoning
1 1/2 C Salsa

Mix chicken, soup, taco seasoning, sour cream, 1 cup cheese and cilantro. Spoon about 1/2 c mixture down the center of a tortilla. Roll tortilla and place seam down in a greased 9x13 baking dish. Top with salsa and remaining cheese. Bake at 350 for 30 minutes.

Peanut Butter Rice Krispies

1 C White Corn Syrup
1 C Sugar
4 C Rice Krispies
2 C Peanut Butter

Bring syrup and sugar to boil until sugar is dissolved. Remove from heat. Stir in peanut butter and stir in rice krispies.

Honey Bun Cake

Cake:
1 Yellow Cake Mix
3/4 C Veggie Oil
1 C Sour Cream
4 Egg

Mix together and pour into a greased 9x13 pan.

Topping:
1/3 C Honey
1/3 C Packed Light Brown Sugar
1 Tbsp Cinnamon
1/4 Chopped Pecans

Drizzle honey over the top of the cake. Sprinkle brown sugar, cinnamon, and pecans over the top. Swirl with a knife if desired. Bake at 350 for 35 - 40 minutes until cake springs back to touch.

Glaze:
2 C Powdered Sugar
1/3 C Milk
1 tsp Vanilla

Mix together well and pour over hot cake. Allow 20 minutes to cool before serving.

Banana Bread

Mix until fluffy:
3 Eggs
1 C Oil
2 C Sugar

Add:
2 C Mashed Bananas
3 C Flour
1 tsp Soda
1/2 tsp Cinnamon
1 tsp Salt
3 tsp Vanilla
1/2 C Nuts (optional)

Bake in 2 or 3 small loaf pans for about 1 hour at 325.

Chocolate Sheet Cake

2 C Sugar
2 C Flour
1 stick Oleo
1/2 C Shortening
4 Tbsp Cocoa
1 C Cold Water
1 tsp Cinnamon
1 tsp Baking Soda
1/4 tsp Salt
1 tsp Vanilla
1/2 C Buttermilk
2 Eggs

Sift flour and sugar together in a large mixing bowl. Mix oleo, shortening, water and cocoa in a saucepan. Bring to a boil. Pour over flour mixture and beat well. Add remiaining ingerdients and mix. Bake in a greased and floured 15 x 10 pan @ 375 for 20 minutes. 5 minutes before cake is done, prepare icing.

Icing:
5 Tbsp Milk
4 Tbsp Cocoa
1 stick Oleo
1 box (3 1/2 C) Powdered Sugar
1 tsp Vanilla
1 C Chopped Nuts (optional)

Place milk, cocoa and oleo in a saucepan. Bring to a boil. Add vanilla, nuts and sugar, beat. Pour over hot cake, icing sets quickly.

Chicken Casserole

4 C Cooked, Cubed Chicken
1 (10 oz) pkg Noodles
1/2 C Margarine
1/2 C Flour
1 C Milk
3 1/2 C Chicken Broth
2 C Cheddar Cheese (can use 1/2 lb Velveeta)

Place chicken in a 9 x 13" pan. Cook noodles and drain. Put noodles over chicken. In pan melt margarine, stir in flour. Add milk slowly. Add chicken broth. Stir with wire whisk until smooth; add cheese stirring until melted. When mixture is thick like a white sauce, pour over chicken and noodles. Bake for 30 minutes at 350.

Brownie Delight

1 pkg Brownie Mix (13x9 pan size)
2 C Cold Milk
2 pkg Cream Cheese (1 8oz pkg, 1 3oz pkg), softened
1 pkg (3.9 oz) Instant Chocolate Pudding Mix
2 C Confectioners Sugar
1 carton (16 oz) Frozen Whipped Topping, thawed

Prepare brownies according to package directions using a greased 13x9 pan. Cool completely. In a mixing bowl, beat cream cheese and sugar for 2 minutes. Fold in 2 cups whipped topping. Spread over brownies. In another bowl, combine milk and pudding, stir together. Beat until smooth. Refrigerate for five minutes. Spread over the cream cheese layer. Top with remaining whipped topping. Refrigerate before serving.

Cheesy Potato Chowder

Boil:
4 C Water
4 C Chopped Potatoes (about 6)
Minced Onion

Boil until potatoes are cooked. Leave remaining water in pot and add cream mixture.

Cream Mixture
Melt in separate pan:
1/2 stick Margarine
1/4 C Flour
Add:
1 C Milk
2 Chicken Bouillon Cubes
1 1/2 tsp Worcestershire Sauce
1/4 lb Velveeta

Best Ever Coconut Cream Pie

2/3 C Sugar
1/4 C Corn Startch
1/2 tsp Salt
3 C Milk
4 Egg Yolks, slightly beaten
2 Tbsp Butter
2 tsp Vanilla
3/4 C Coconut
Prepared 9 inch Pie Shell

Stir together sugar, corn starch and salt. In a separate bowl, whip together milk and yolk. Add to sugar mixture.

Cook over medium heat, stirring constantly until boiling. Cook one minute while boiling (continuing to stir with wire whisk). Remove from heat. Add butter, vanilla and coconut.

Pour into a baked 9 inch pie shell.

Meringue:
4 Egg Whites
4 tsp Cream of Tarter
1/2 C Sugar
3/4 tsp Vanilla

Beat egg whites and tarter. While continuing to beat, add sugar one Tbsp at a time. Beat until stiff and glossy. Add to top of pie. Make sure meringue touches sides of pie, so it does not shrink when baked. Bake at 400 for 10 minutes.

Sweet Potatoes

3 C Mashed Sweet Potatoes
1 C Sugar
2 Eggs
1/2 tsp Salt
1/3 stick Oleo
1/2 C Milk
1 tsp Vanilla

Topping:
1 C Brown Sugar
1 C Chopped Nuts
1/3 C Flour
1/3 stick Oleo

Bake at 350 for 35 minutes

Gram's Oatmeal Cookies

3 Eggs, well beaten
1 C Raisins
1 tsp Vanilla
1 C Shortening
1 C Brown Sugar
1 C Sugar
1 tsp Salt
2 tsp Soda
1 tsp Cinnamon
2 C Oatmeal
2 1/2 C Sifted Flour

Mix raisins eggs and vanilla together. Set aside for 1 hour.

Cream together sugar and shortening. Add remaining ingredients, adding the raisins last*. Bake at 350 for 10 - 12 minutes, until light brown.

*May need to add liquid off of raisins before the raisins are added, in order to be able to mix all the dry ingredients together.

Frosted Banana Bars

1/2 C Margarine, softened
1 1/2 C Sugar
2 Eggs
1 C Sour Cream (8 oz.)
1 tsp Vanilla
2 C Flour
1 tsp Baking Soda
1/4 tsp Salt
2 med Ripe Bananas, mashed (about 1 cup)

Frosting:
1 pkg Cream Cheese, softened
1/2 C Margarine, softened
2 tsp Vanilla
3 3/4 - 4 C Powdered Sugar

In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt. Gradually add to creamed mixture. Stir in bananas. Spread into a greased 15 x 10 pan. Bake at 350 for 20-25 min, until toothpick poked in center comes clean. Cool. For frosting, beat cream cheese, butter and vanilla. Gradually beat in enough powdered sugar to desired consistency. Frost bars and store in refrigerator. Yield: 3-4 dozen

Pumpkin Cookies

1/2 C Crisco
1 C Pumpkin
1 C Sugar
2 C Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Cinnamon
1 tsp Vanilla
1/2 tsp Pumpkin Pie Spice
1/2 tsp salt

Frosting:
1/2 bar Cream Cheese
3 C Powdered Sugar
1 tsp Vanilla
3/4 stick Margarine
Milk

Mix ingredients and bake at 350 for 8-10 minutes. Frost when cool.

Chicken Tortilla Soup

1/2 Vadalia Onion
3 Tbsp Butter
2-3 C Cooked Chicken, Shredded
1 can Refried Beans
3-4 cans Chicken Broth
1 pkg Taco Seasoning
1 can Rotel
4 handfuls Crushed Tortilla Chips
1/2 block Velveeta
Sour Cream
Chopped Avocado
Shredded Cheese
Tortilla Chips

Saute onion and butter. Add remaining ingredients except Velveeta and chips. Cook on medium heat for 30 minutes. Add Velveeta and stir until melted. Stir in crushed chips. Top with cheese, sour cream, and avocados (all optional). Serve with tortilla chips. Enjoy!