easy corn bread

Easy Corn Bread
1 cup sifted flour
1/2 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow corn meal
2 eggs1 cup milk
1/2 cup softened shortening
Sift first 4 ingredients together - (I never bother sifting!), stir in corn meal.
Add last 3 ingredients. Beat with mixer just until smooth (about 1 minute). Do not over beat!
Pour into greased 8x8 pan (or 9x9). Bake at 425 degrees for 25 minutes

juile nebicuer

Pumpkin Bread

4 3/4 cups sifted flour (I never sift)
3 tsp baking soda
2 1/4 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
4 1/2 cup sugar
1 1/2 cup oil (I use 3/4 cup oil and 3/4 cup unsweetened applesauce)
6 eggs1 cup water
1 29 oz can pumpkinnuts and chocolate chips as desired

Mix dry ingredients together. Mix wet and combine. Add chips and nuts.This recipe makes 4-5 loaves depending on the size pan. Grease your pans and fill 1/3 - 1/2 full. Bake 1 hour or so at 350.If you don't want so much, just half the recipe and use the 15 oz pumpkin can. But, it also freezes well, and my motto is: anything worth doing is worth overdoing!

Alyson

kale pie

2 pastry crusts
1 lb. kale
4 Tb. butter
1/2 c. chopped onions
1 tsp chopped garlic
6 cooked italian sausages
4 eggs
2 c. shredded mozzarella or mozz/parmesean combo
1. c. ricotta or cottage cheese
1 tsp. salt
fresh ground pepper
1/3 c. light cream
1 egg beaten with 1 tsp. water

Partially bake one pie shell
Blanch kale, gently squeeze and chop.
Saute kale in 2 Tb. butter over high heat to evaporate moisture, then set kale aside
In same pan, saute onion in remaining butter until wilted, add garlic and stir for 1 minute
Combine onion and kale; cool.
Slice sausages into 1/4 inch pieces
Combine eggs, cheeses, salt, pepper, cream, fold in kale and sausages
Pour mixture into partially baked pie shell and cover with a top crust.
Cut steam vents in top crust and brush pastry with egg glaze.
Bake 350 degrees for 1 hour.

lisa creer

Ribbon Jello

1 each 3 oz. pkg. red, lemon and lime jello
1 c. mini marshmallows
6 oz. cream cheese
1 c. heavy whipping cream (whipped & sweetened with sugar)
1 – 20 oz. can crushed pineapple (drain well)
½ c. mayonnaise

Use 1 c. boiling water for each package jello below. Use a 9x13 pan.
To lime add: ¾ c. cold water (after dissolved in boiling water). Set up in fridge.
To lemon add: marshmallows (after dissolved in boiling water). Then add cream cheese and put in fridge—chill till thickened. Then blend in whipped cream, mayo and pineapple (drained). Chill until thick and then spoon over lime jello. Chill.
To red add: ¾ c. cold water (after dissolved in boiling water). Chill—then put red jello on top. Chill.

Nancy Hilton

Ribbon Jello

First layer: 2 small boxes lime gelatin
2 ½ c. boiling hot water

Mix well and pour into a 13 x 9 enamel or glass pan and let stand in refrigerator until firm.

Second layer: ½ c. pineapple juice (from crushed pineapple below)
1 c. mini marshmallows
1 small box lemon gelatin
½ c. boiling hot water
8 oz. cream cheese, softened
1 - 20 oz. can crushed pineapple, drained
1 c. heavy whipping cream, whipped (sweetened with sugar)

Heat pineapple juice and marshmallows in a pot until the marshmallows melt. Dissolve gelatin in hot water then mix with the juice/marshmallow mixture. Add cream cheese and beat with an egg beater until well blended. Stir in pineapple and cool slightly. Fold in whipped cream. When cool, pour over the first layer and let stand in refrigerator until firm.

Third layer: 2 boxes red gelatin (cherry or raspberry—or one box each)
2 ½ c. boiling hot water

Mix well and, when cool, pour over the second layer and let stand in refrigerator until firm.

Vickie Meakin

Potato Bacon Chowder

1 lb. bacon, fried very crisp
2 c onion
4 c frozen hash browns
2 c water
1 tsp salt
1/2 tsp pepper
2 cans cream of chicken soup
2 c sour cream
3 1/2 c milk
1 tsp dried parsley

Fry bacon and set aside. Saute onion in the bacon grease until tender. Add hash browns, water, salt and pepper. Add remaining ingredients and let simmer.

Chrissy Davis

The Ultimate Spritz Cookie

1 c margarine or butter (softened)
1/2 c sugar
2 1/4 c all-purpose flour
1/4 tsp salt
1 egg
1/4 tsp almond or vanilla extract

Heat oven to 400. Mix margarine and sugar in a large bowl. Stir in remaining ingredients. Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate if desired. Bake 5-8 minutes or until set but not brown. Immediately move from cookie sheet.

Makes 6-7 dozen cookies.

Judy Dawes

Cherry Jubilee

1 (21 oz.) can cherry pie filling
1 pkg. graham crackers (approx. 11)
1 cube butter
1 (8 oz.) cool whip whipped topping
1 (8 oz.) cream cheese, softened
1 c. sugar

Crush graham crackers and mix with melted butter. Put graham cracker mix in bottom of a 9x13 pan. Mix cream cheese and sugar and layer over graham cracker crust. Spread a layer of cool whip over the cream cheese and cover with the cherry pie filling. Chill and serve.

Note: I find it easier to mix the cream cheese, sugar and cool whip together. It is easier to spread on the crust.

Vickie Meakin