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Recipes

Amy's Sand Pudding

1 pkg Vanilla Wafers
2 Oreo Cookies
8 oz Cream Cheese
1/4 C Butter
2/3 C powdered sugar
2 small pkgs French Vanilla pudding mix
2-3/4 C Milk
12 oz Cool Whip

Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a small bowl, cream together softened 8 oz cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add Pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.

Allow to chill in fridge at least one hour before serving.

Carie's Potato Chili

1 lb of ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 package Au Gratin or scalloped potato mix
1 - 15 oz can of kidney beans
1 - 4 oz sliced mushrooms
1/2 tsp. salt
1/2 tsp. chili powder
1 cup of hot water

Brown your beef — drain but keep the drippings. Add meat to slow cooker. In drippings cook the onions and peppers until soft, drain and add to meat in cooker Add remainder of ingredients into slow cooker (Don't drain the mushrooms and beans) and set on low for 4 hours. (Chris and I did this with the cooker on high for 2 hours, and it turned out fine) We add sour cream when ready to serve - but you don't have to - we just like it that way.

Debbie's Breakfast Casserole

Dozen Eggs
1 cup Cheddar Cheese
1/2 cup chopped green pepper
1-1/2 cup Milk - divided
1 can Cream of Mushroom Soup
1 tsp Dry Mustard
Texas Toast
1/2 cup Chopped Onion
1/2 tsp Chili Powder
2 lbs Sausage (can use ham or bacon as preferred)

Line a 9"x13" pan with Texas Toast, cover w/browned sausage. Layer on cheese. Saute Onion & Pepper. Mix Eggs, 1 cup Milk, Onion, Pepper & Seasonings. Pour over meat & cheese. Cover and refrigerate overnight. In separate bowl mix 1/2 cup milk & soup. Refrigerate overnight also. In the morning pour soup mix over casserole. Let set for 15 minutes. Bake uncovered at 300 for 1-1/2 hours.

Alice Oakman's Bread Pudding

2 cups milk
2 cups cream
4 eggs
1 cup sugar
1 tablespoons vanilla
Nutmeg
1/2 to 3/4 loaf of bread torn into pieces
Cover top with cinnamon

Bake 325 for 50 to 60 minutes

Aunt Verda's Creamed Cabbage

1 head cabbage (cut up)
1/2 butter
Small onion (grated)
1/4 cup sugar
1-1/2 pint of Half-and-Half or milk
1 tablespoon flour (use a little more if needed)

Sauté cut up cabbage, onion, and sugar in butter. Keep it crunchy, not soft. Add in half-and-half, thicken with flour. Put in casserole and then in the oven to keep it warm.

Aunt Verda's Chicken and Noodles

4 eggs
Salt
Flour
(Note: Aunt Verda never said how much salt or flour. My guess would be a teaspoon of salt and two cups of flour.)

Combine ingredients, beating in flour until it’s easy to beat. Knead like bread. Roll out real thin. Cut into thin strips.
Cover and let sit for 24 hours or until dry. They must be dry to use. Separate the noodles with your fingers. Add noodles slowly to chicken broth, then add chicken.

Cathy's Strawberry-Spinach Salad

Salad: 1 large bunch fresh spinach, torn into pieces (I just buy the bag)
1 pint strawberries, sliced
1/2 cup slivered almonds

Wash spinach and pat it dry. Add strawberries and almonds to the spinach in a salad bowl and toss them together. Cover and refrigerate until ready serve.

Dressing: 1/4 cup sugar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1-1/2 teaspoons minced onion
1/2 teaspoon Worcestershire
1/4 teaspoon paprika
1/4 cup vegetable oil
Salt to taste (I don't think I've ever used salt)

Combine all ingredients in a jar with a fitted lid. (I use the Tupperware shaker.) Shake well. Pour over salad and toss just before serving.

Barbeque Sausage

great for pot lucks

3 bottles of chili sauce
1 medium jar of grape jelly
3 to 4 pounds of sausage (whatever flavor you like)

Cut sausage into one inch pieces. Put sausage, chili sauce, and jelly in crock pot. Mix. Cook until heated through.

Chinese Chicken Salad

Dressing:
1/3 cup oil
1/3 cup rice vinegar (seasoned rice vinegar works best)
3 packets of Equal
Salt and pepper

Mix well. (I use a shaker to really combine these ingredients.)

Salad:
1 medium head of cabbage (chopped)
2 small or 1 large can of chicken
2 packages sliced almonds
4 teaspoons sesame seeds
1 bunch green onions (diced)
2 packages ramen noodles (crumbled) (any flavor...you won't use the flavor packages)

Brown chicken and noodles in a fry pan. Mix cabbage, almonds, sesame seeds, and onions. Add chicken and noodles. Mix well. Pour on dressing and toss.

Taco Salad

great for summer pot lucks

Combine the following ingredients in a very large salad bowl.

2 heads lettuce (chopped into bite-size pieces)
2 cups cheddar cheese
1 can kidney beans (drained)
1 can black olives (drained)
3 tomatoes (chopped)
3 avocados (chopped)
1/2 cup green onions (chopped)
2 pounds ground beef cooked with taco seasoning mix (1 package)
1 small bottle of French dressing
1 big bag of Doritoes

Chocolate Chocolate Chip Cake

Rich and decadent
No frosting needed

1-3/4 cup boiling water
1 cup brown sugar
3 eggs
1 cup sugar
1 cup uncooked oatmeal
1-3/4 cup flour
1/2 cup butter
1/2 teaspoon salt
1 teaspoon soda
1 - 12-ounce package chocolate chips
1 tablespoon cocoa

Pour boiling water over oatmeal and let stand at room temperature for 10 minutes. Add butter, brown and white sugar and stir until butter melts. Add eggs and mix well. Sift dry ingredients together and add to mixture, mixing well. Add half of the chips. Pour batter into a 9"x13" pan sprayed with cooking oil. Sprinkle remaining chips on top. Bake at 350 degrees for 40 to 45 minutes.

Debbie's Velveeta Fudge

1 lb margarine
1 lb velveeta cheese
4 lbs powered sugar
1 c cocoa
1 T vanilla
nuts - optional

In saucepan melt the margarine & cheese. Sift together the sugar & cocoa. Add to cheese mixture. Stir in vanilla & nuts. Mix well & spread evenly I greased 9X13 pan. Cool & cut.