HENDERSON COUNTY

EXTENSION HOMEMAKERS

NOVEMBER 14, 2009

Sunshine On A Cold Winter’s Day Punch

Susan Morgan, Family and Consumer Sciences Program Assistant

INGREDIENTS - 3 cups orange juice 3 cups apple juice 3 cups pineapple juice 3 cups chilled ginger ale OR semi-frozen DIRECTIONS – Combine all juices. Just before serving, add ginger ale. Makes 12 cups or a punch bowl full

Soup for the Snowmen Barbara Thurby, Town & Country Homemakers

INGREDIENTS - 3/4 cups powdered dairy creamer 1 cup dry milk 2 1/4 cups instant chocolate drink mix 3 cups powdered sugar 1 (6 oz.) box instant chocolate pudding Miniature marshmallows DIRECTIONS – Mix all ingredients except miniature marshmallows and store in a large container. To prepare: In a large mug place 4 Tablespoons of mix with 8 ounces of boiling hot water. Top with miniature marshmallows.

Strawberry Yogurt Smoothie

Amanda Hardy, Family and Consumer Sciences Agent

INGREDIENTS - 1 1/2 cups fat-free milk 8 ounces low-fat vanilla yogurt 2 Tablespoons sugar or sugar substitute 1 cup fresh OR frozen strawberries DIRECTIONS – Place milk, yogurt and strawberries in blender. Cover. Blend on high speed until smooth. Serve immediately. Makes 3 servings (1 cup each) Source: American Dairy Association & Dairy Council Mid East, Drink-milk.com Retrieved June 20 2006 from http://www/adadcmidest.com/recipes/StrawberrySmoothie.htm

Sweet Peachy Tea Time Amanda Hardy, Family and Consumer Sciences Agent

INGREDIENTS - 4 teaspoons instant tea 1/2 cup lemon juice 1/2 cup white grape peach juice 1 1/3 cups sugar 8 cups water DIRECTIONS – Mix all ingredients. Serve chilled over ice. Makes 1/2 gallon

Eggless Holiday Nog Amanda Hardy, Family and Consumer Sciences Agent

INGREDIENTS - 4 cups skim milk 1 Tablespoon vanilla flavoring 1 (3.4 oz.) package vanilla instant pudding 1/2 teaspoon ground cinnamon Nutmeg to taste DIRECTIONS – Mix all ingredients and serve immediately. (If you let the mixture set in the refrigerator, you will have pudding!) Makes 8 servings (1/2 cup each)

Vegetable Pizza

Gina Brown, Town & Country Homemakers

INGREDIENTS - 1 can crescent rolls 8 oz. cream cheese ½ cup lite mayonnaise Finely chopped broccoli Finely chopped carrots Shredded cheese ½ package (3 Tablespoons) dry Ranch dressing mix Black olives (chopped) DIRECTIONS – Place crescent rolls in shape of rectangle, pressing seams together. Bake according to directions. Let cool. Mix mayonnaise, ranch dressing mix, and cream cheese. Spread onto crescent rolls. Top with vegetables, cheese and black olives. Cut into 1-inch squares with pizza cutter. Makes 30 to 35 individual pieces

Hot Taco Dip Teywona Throgmorton, Town & Country Homemakers

INGREDIENTS - 2 (8 oz.) packages cream 12 oz. carton French onion dip cheese softened 1 green bell pepper diced 1 pound ground beef browned & drained 1 small onion chopped 1 package “hot” taco seasoning 2 large tomatoes diced 1 (8 oz.) package finely shredded Mexican blend cheese Tortilla chips DIRECTIONS – Preheat oven to 375 degrees F. Grease bottom of 13 x 9 inch pan. Spread cream cheese on bottom of pan. Spread French onion dip on top of cream cheese. Mix ground beef and taco seasoning well and spread over French onion dip. Sprinkle green peppers, onions, and tomatoes over the meat. Top with shredded cheese. Bake uncovered until bubbly in the middle. Remove from oven and serve with tortilla chips.

Mexican Dip

Gina Brown, Town & Country Homemakers

INGREDIENTS - 1 can refried beans Green onions (chopped) 1 cup sour cream (may use lite) Black olives (chopped) 1 heaping Tablespoon lite mayonnaise Shredded lettuce 1 package taco seasoning Shredded cheese Tomatoes (chopped) Jalapenos (chopped) optional DIRECTIONS – Stir together refried beans, sour cream, mayonnaise, and taco seasoning. Spread on to serving platter or pie plate. Top with lettuce, green onions, black olives, tomatoes, and jalapenos. Serve with nacho chips. Makes 15 servings

Barbecue Beef Cups Imogene Jordan, Anthoston Homemakers

INGREDIENTS— 3/4 pound ground beef 1/2 cup barbecue sauce 1 Tablespoon brown sugar 3/4 cup shredded cheddar cheese 1 (16 oz.) can refrigerated biscuits DIRECTIONS— Preheat oven to 400 degrees F. Brown ground beef in a skillet over medium heat and drain. Remove from heat and stir in barbecue sauce and brown sugar. Grease a 10-hole muffin pan (or a large one for entrée size cups). Using small pieces of the refrigerated biscuit dough, stretch and place in each section. Bake until barely golden (5 to 7 minutes.) Remove from oven and divide the beef mixture among the muffin cups. Sprinkle with cheese. Return to oven until mixture is bubbly and biscuits golden.

Reindeer Trail Mix Amanda Hardy, Family and Consumer Sciences Agent

INGREDIENTS— 2/3 cup flaked OR shredded coconut 2—3 drops green food color 4—5 cups popped corn 1 cup dried cranberries 1 cup dry roasted peanuts DIRECTIONS— Place coconut into a reseal-type plastic bag. Add 2 or 3 drops of food coloring and shake until coconut is evenly colored. Spread on paper towel to dry. Mix coconut, popcorn, cranberries and peanuts together. Store in an airtight container. Makes 8 servings (3/4 cup each) Source: Jackie Walters, Extension Specialist, University of Kentucky, Cooperative Extension Service

Diane’s Reduced Fat Cheese Ball Diane Wright, Town & Country Homemakers

INGREDIENTS— 2 (8 oz.) packages reduced fat cream cheese (NOT FAT FREE) 1 jar Old English cheese 2 Tablespoons reduced fat mayonnaise or salad dressing (NOT FAT FREE) 2 Tablespoons lemon juice 2 Tablespoons Parmesan cheese 1 Tablespoon grated onion Crushed pecans DIRECTIONS— Combine all ingredients and shape into a ball. Roll in crushed pecans. NOTE: I often serve in a pretty bowl as a cheese spread and leave off the pecans.

Vegetable Cheese Ball Bea Porter, Central Homemakers

INGREDIENTS— 5 oz. crushed vegetable crackers 1/2 cup melted margarine 2 (8 oz.) packages cream cheese 1/2 cup chopped broccoli 1/2 cup chopped red pepper 1/4 cup chopped green onions 1/3 cup Parmesan cheese 2 Tablespoons Ranch dressing 1/4 teaspoon garlic powder Dash of Worcestershire sauce DIRECTIONS— Mix cracker crumbs and melted margarine. Press into a spring form pan. Mix remaining ingredients together and form into a ball and place in pan. Press and spread ball into spring form pan and refrigerate. When thoroughly chilled and firm, release spring form and serve with crackers. Very good!

Susan’s Secret Snack Mix Susan Morgan, Family and Consumer Sciences Program Assistant

INGREDIENTS— 4 cups Corn Chex® cereal 3 cups small pretzels 1 cup salted peanuts, optional 1 (8 oz.) bag M & M’s® 1 (12 oz.) bag white chocolate chips, melted DIRECTIONS— Mix cereal, candy, pretzels and peanuts. Pour melted white chocolate chips over the mix and stir to coat (more or less as you prefer). Let cool 5 minutes. Serve or store in an air-tight container.

Tangy Apple Salad Juanita Morse, Robards Homemakers

INGREDIENTS— Salad— 2 cups apples, cubed or in small chunks 1 Tablespoon lemon juice 1/2 cup chopped celery 1/2 cup chopped nuts 1/2 cup raisins Dressing— 1 cup sugar 1 egg, beaten 1 Tablespoon flour 3/4 cup cider vinegar Water (about 3 Tablespoons) DIRECTIONS— Sprinkle apple chunks with lemon juice and combine with celery, nuts and raisins. For the dressing, mix sugar, egg, flour, vinegar and several tablespoons of water in a saucepan. Bring to a boil and stir constantly. Add a bit more water if needed. When mixture is desired consistency, remove from heat. Let cool and pour over salad.

Broccoli Salad Martha Haas, Anthoston Homemakers

INGREDIENTS— Salad— 1 bag broccoli slaw 1/2 cup raisins 1/2 cup almonds (slivered or chopped) 1/2 onion (chopped) Bacon bits (optional) Dressing— 1 cup mayonnaise 1 Tablespoon vinegar 1 Tablespoon lemon juice 1/4 cup sugar DIRECTIONS— Combine broccoli slaw, raisins, almonds, and onion. For the dressing, mix mayonnaise, vinegar, lemon juice and sugar. Pour dressing over broccoli mix and let set before serving.

Sis’s Tortellini Salad Glenda Butler, Town & Country Homemakers

INGREDIENTS— 1 (20 oz.) package fresh OR frozen cheese tortellini 1 cup Greek yogurt 1 cup sour cream 1 package dry Ranch dressing mix 1 (12.5 oz.) can chunk chicken, drained 1 small jar diced, roasted red pepper 1/2 cup onions, chopped fresh (I like to use fresh green onions) Pinch of basil or to taste DIRECTIONS— Cook tortellini. Drain, rinse with cold water and drain again. Combine Greek yogurt, sour cream, Ranch dressing mix and blend well. Add remaining ingredients and toss with chicken and tortellini. Sprinkle with basil if desired. Cover and chill until ready to serve. NOTE: Sometimes you may also like to add roasted tomatoes to this. Serves 6 to 8 people

Good Slaw Anna Head, Robards Homemakers

INGREDIENTS— Salad— 1 head cabbage, grated 1 large green pepper, chopped 2 medium sweet onions, chopped 1 cup sugar Dressing— 1 teaspoon dry mustard 1 teaspoon celery seeds 1 cup white vinegar 2 teaspoons sugar 1 teaspoon salt 3/4 cup salad oil DIRECTIONS— Mix cabbage, green pepper, and onions. Sprinkle with 1 cup sugar and let set for a while. Dressing—In saucepan combine dry mustard, 2 teaspoons sugar, celery seed, salt, vinegar and oil. Mix well. Bring to a full boil and pour over slaw. NOTE: This is best if you let it set for a while before serving.

Cool Orange Salad Amanda Hardy, Family and Consumer Sciences Agent

INGREDIENTS— 2 oranges, peeled and sectioned 1 (8 oz.) can crushed pineapple, drained 1 (4 oz.) package orange flavored gelatin 1 (12 oz.) carton fat-free small curd cottage cheese 1 (8 oz.) container low-fat whipped topping DIRECTIONS— Cut orange sections in half. Mix oranges, pineapple, gelatin, and cottage cheese in a 2-quart bow. Fold in whipped topping and chill. Makes 12 servings (1/2 cup each) Source: Natasha Lucas, County Extension Agent for Family and Consumer Sciences, University of Kentucky College of Agriculture Cooperative Extension Service, Family Recipe

Apple Salad Glenda Butler, Town & Country Homemakers

INGREDIENTS— Dressing—(make this first so it can cool!) 1 egg 3/4 cup sugar 4 Tablespoons plain flour Pinch of salt 2 Tablespoons white vinegar 3/4 cup milk Salad— 6 apples, peeled and diced 1 cup coconut 1 cup chopped pecans DIRECTIONS— Dressing— Beat egg, add sugar, flour and salt. Beat until smooth. Add vinegar and milk. Cook over medium heat, stirring until thickened. Cool. (This dressing will keep several days if kept sealed and in refrigerator.) Salad— Mix apples, coconut and nuts. Add dressing and stir.

Easy Apple Salad Amanda Hardy, Family and Consumer Sciences Agent

INGREDIENTS— 4 cups diced red apples 1/2 cup chopped nuts 1/2 cup raisins or dried cranberries 4 Tablespoons mayonnaise DIRECTIONS— Mix above ingredients well and serve on a bed of lettuce. Makes 8 servings (1/2 cup each)

Cranberry Salad Amanda Hardy, Family and Consumer Sciences Agent

INGREDIENTS— 1 (4 oz.) package cherry gelatin 2 cups boiling water 1 (16 oz.) can whole cranberry sauce 1/2 cup nuts, chopped 1 (20 oz.) can crushed pineapple, drained 1 cup light whipping cream OR light sour cream DIRECTIONS— Mix together gelatin and water in a 2-quart bowl; let set for about 20 minutes. Fold in cranberry sauce, nuts, pineapple, and whipped topping or sour cream. Refrigerate until firm. Makes 12 servings (1/2 cup each) Source: Louise Moore, Extension Specialist, University of Kentucky College of Agriculture Cooperative Extension Service, Family Recipe

Molded Apple Banana Salad Juanita Morse, Robards Homemakers

INGREDIENTS— 1 (3 oz.) package lime gelatin 1 cup boiling water 1/2 cup apple juice 2 cups sliced apples 1 banana, sliced 2 Tablespoons lemon juice 1/2 teaspoon salt 1/2 cup mayonnaise 1/4 cup chopped nuts DIRECTIONS— Dissolve gelatin in boiling water. Stir in lemon juice and salt. Add apple and banana slices. Chill until firm, then fold in mayonnaise and nuts. Chill until firm. Serve on lettuce leaves.

Apples & Cheese Dorothy Hendrickson, Afternooners Homemakers

INGREDIENTS— 4 apples, peeled, sliced and steamed 1 stick margarine OR 2 (20 oz.) cans sliced, drained 1 cup sugar 3/4 cup self-rising flour 2 teaspoons cinnamon 1 (8 oz.) package processed cheese DIRECTIONS— Pour apples mixed with cinnamon into a greased 2-quart baking dish. Combine margarine, sugar, flour and cheese with a pastry blender and mix into apples. Bake at 350 degrees F for 30 to 40 minutes or until bubbly and lightly browned. Serves 8

Garlic-Pepper Brussels Sprouts Glenda Butler, Town & Country Homemakers

INGREDIENTS— 1 (14 oz.) bag Brussels sprouts 1 Tablespoon butter 1 teaspoon minced dried onion 1/2 cup chicken broth 1/2 teaspoon pepper/garlic seasoning DIRECTIONS— Bring chicken broth, butter, dried onion, and pepper/garlic seasoning to a boil. Add Brussels sprouts and simmer until tender (7 to 8 minutes). NOTE: If desired use lemon juice or hot pepper vinegar to spice it up!

Tom’s Fried Rice Glenda Butler, Town & Country Homemakers

INGREDIENTS— 2 cups boiling water 1 cup quick cook rice 4 slices bacon (cut in 1/2-inch pieces) 1 cup onion, diced 2 eggs 1 cup carrots, diced 2 Tablespoons lite sodium soy sauce OR 1 can carrots, drained 1 cup small peas, drained Salt & pepper to taste DIRECTIONS— To boiling water, add rice. Stir and let steam 1 minutes, take off burner and let set for 5 minutes. Do not overcook—remember, flakey not sticky. Saute bacon in skillet with diced onion. Beat 2 eggs and pour into skillet and scramble with bacon and onion. Mix in rice, soy sauce, carrots, peas and salt and pepper to taste. Saute in skillet until done—2 to 3 minutes over medium heat. You may add more soy sauce if desired. Makes 8 servings

Cupboard Soup Amanda Hardy, Family and Consumer Sciences Agent

INGREDIENTS— 1 (14.5 oz.) can unsalted diced tomatoes 4 cups hot water 1 can (8 oz.) low sodium tomato sauce 1 can (16 oz.) pork & beans 1/2 cup spaghetti, broken in 1-inch pieces Pepper to taste 2 cups frozen or canned unsalted vegetables (or left over vegetables) DIRECTIONS— Combine all ingredients in large pan. Mix well. Cook over medium heat for 15 to 20 minutes or until spaghetti is tender. Serve hot. Makes 8 servings (1 1/2 cups each) NOTE: Keeps in refrigerator up to three days; freeze up to six months.

Marinated Carrots Anna Head, Robards Homemakers

INGREDIENTS— 6 cups sliced carrots 1 medium sweet onion 1 small green pepper 1 can tomato soup 1 teaspoon prepared mustard 1 teaspoon Worcestershire sauce 1 teaspoon black pepper 1/2 cup oil 1 cup sugar 3/4 cup vinegar 1 teaspoon salt DIRECTIONS— Cook carrots, being careful not to overcook, drain and cool. Cut onions and green peppers into round slices then mix with carrots. Mix all other ingredients together and pour over vegetables. Cover and marinate 12 hours or longer before serving.

Celery Casserole Betty Woolsey, Afternooners Homemakers

INGREDIENTS— 4 cups chopped celery 1 can cream of chicken soup 1 roll or tube buttery crackers, crushed 1 small package slivered almonds 1 small jar pimentos, drained 1 stick margarine 1 can water chestnuts, sliced & drained 1 (8 oz.) package shredded cheddar DIRECTIONS— Parboil celery until tender and drain. Add cream of chicken soup, water chestnuts, and pimentos. Mix well. Place in casserole and bake at 350 degrees F until it starts to bubble. Top with cheese, almonds, and crackers. Dot with butter. Return to oven until cheese melts.

“Anything Soup” from the Freezer Cornelia Ashby, Anthoston Homemakers

INGREDIENTS TO HAVE IN YOU FREEZER— Veggies, meats, etc that you’ve saved from leftovers and frozen Canned or frozen mixed vegetables Chicken (boiled & frozen with broth removed and frozen separately) DIRECTIONS— When you get soup hungry start thawing and put everything together for your soup. Freeze what’s left and you’ll have soup ready to heat & eat for another time. You may want to freeze it in individual servings!

Creamy Fresh Tomato Basil Soup Linda Vincent, Robards Homemakers

INGREDIENTS— 2 cups chopped, skinned tomatoes 1/2 of a bay leaf 1/2 teaspoon salt 1/8 teaspoon pepper 1 Tablespoon sugar 1 Tablespoons butter, melted 2 Tablespoons all-purpose flour 2 cups milk Fresh basil DIRECTIONS— Simmer tomatoes, bay leaf, salt, pepper, and sugar together for 10 minutes. In separate pan, mix flour with melted butter and blend well; add milk and cook (stirring constantly) to thicken. Add tomatoes and fresh basil. You may top with a small amount of sour cream.

Jackstraw Eggplant Anna Head, Robards Homemakers

INGREDIENTS— Batter— 1 cup flour 1 teaspoon salt 1 egg, beaten 1 cup milk 1 Tablespoon oil DIRECTIONS— Cut eggplant into strips (like French fries). Dip strips into batter and deep fry for 2 to 5 minutes.

Broccoli-Cheese Soup Anna Head, Robards Homemakers

INGREDIENTS— 6 cups water 1 package frozen broccoli 1 medium onion, chopped 8 oz. processed cheese, cubed 1/2 teaspoon pepper 1/2 to 3/4 teaspoon salt 1 cup half and half 1 cup milk 1/4 cup butter 1/2 cup flour 1/2 teaspoon garlic powder 1/2 cup cold water DIRECTIONS— Bring 6 cups water to a boil; add broccoli and onions. Reduce heat, simmer 10 minutes. Add cheese and seasonings. Let cheese melt then stir in milk, Half & Half and add butter. Cook over low heat until heated thoroughly. Combine flour and 1/2 cup cold water; add to soup, stirring constantly. Cook over medium heat until thick.

Asparagus Casserole Amanda Hardy, Family and Consumer Sciences Agent

INGREDIENTS— 2 cans asparagus 1 can cream of mushroom soup 2 cups shredded cheese 2 Tablespoons butter 1/2 cup slivered almonds 1 sleeve of crackers, crumbled DIRECTIONS— Drain asparagus and place in an 8” x 8” casserole dish. Mix soup and cheese. Pour on top of asparagus. Top with cracker crumbs. Pour butter over top evenly. Sprinkle with almonds. Bake at 350 degrees F for 30 minutes. Makes 6 servings

Stuffed Shells—Italian Style Linda Anderson, Central Homemakers

INGREDIENTS— 1 lb. sausage 1 lb. ground beef Small package ricotta cheese 4 cups shredded mozzarella cheese 1 box (12 oz.) jumbo pasta shells 2 jars chunky spaghetti sauce DIRECTIONS— Preheat oven to 375 degrees F. Brown ground beef and sausage, drain. Boil shells for 7 minutes. Pour 1 jar of spaghetti sauce in a 13 x 9-inch baking dish. Mix ground beef and sausage and stuff into shells. Place shell side down in pan and top each shell with a spoon of ricotta cheese. Pour remaining jar of spaghetti sauce into pan. Sprinkle mozzarella cheese over shells. Bake for 25 minutes or until cheese is golden brown. Makes 6 to 8 servings

Breakfast Casserole Amanda Hardy, Family and Consumer Sciences Agent

INGREDIENTS— 6 slices bread, white or whole wheat with crusts removed 1/2 stick margarine 1 1/2 cups processed cheese, shredded 5 eggs, beaten well 2 cups skim milk or 1 cup non-fat dry milk mixed with 2 cups water 1 pound sausage DIRECTIONS— Cook sausage until well done and drain. Melt margarine in a 9 x 13-inch baking dish. Tear bread in pieces and sprinkle over margarine. Sprinkle sausage over bread crumbs. Sprinkle cheese over sausage. Beat eggs, then add skim milk. Pour over cheese. Cover and chill 8 hours or overnight. Bake at 350 degrees F for 45 to 50 minutes. Makes 12 servings (3 1/4” by 3”)

Shells & Cheese Casserole Mary Smith, Central Homemakers

INGREDIENTS— 1 box (12 oz.) shells 1 1/2 lbs. ground chuck and cheese dinner 1 jar (1 lb.10 oz.) jar spaghetti sauce 3/4 cup chopped onion 3/4 cup chopped bell pepper 1 package (2 cups) shredded Parmesan cheese (optional) mozzarella/cheddar cheese 2 Tablespoons oil or butter DIRECTIONS— Sauté bell pepper and onion in 2 Tablespoons oil or butter and set aside. Spray bottom of a 13 x 9-inch baking dish with cooking spray. Cook Velveeta Shells & Cheese as directed on box. Spread in bottom of dish. Brown ground chuck in large skillet; drain and return to skillet. Add spaghetti sauce, sautéed onion and bell pepper to meat mixture. Mix well and then spread over the shells & cheese. Top with shredded mozzarella/cheddar cheese (and parmesan if desired). Bake at 350 degrees F for 30 minutes or until bubbly. Thanks to W.S. (my friend who gave me this recipe)!

Leftover Thanksgiving Casserole Amanda Hardy, Family and Consumer Sciences Agent

INGREDIENTS— 1 (6oz.) package stuffing mix 2 1/2 cups cubed cooked chicken OR turkey 2 cups frozen, cut green beans thawed OR 1 (14.5 oz.) can your choice of vegetable 1 (12 oz.) jar turkey gravy OR 1 can cream of chicken soup DIRECTIONS— Preheat oven to 350 degrees F. Prepare stuffing mix according to package directions. Transfer to a greased 2-quart casserole baking dish. Top with turkey, green beans, and gravy. Cover and bake for 30 to 35 minutes or until heated through OR microwave 10 to 12 minutes on high. Makes 6 servings (1 cup each)

Baked Ham Amanda Hardy, Family and Consumer Sciences Agent

INGREDIENTS— 1 (4 pound) fully cooked ham 1 cup brown sugar 1 (20 oz.) can sliced pineapple, drained 1 liter of ginger ale DIRECTIONS— Preheat oven to 350 degrees F. Layer ham in a 9” x 12” dish. Top with pineapple and 1/4 cup of the brown sugar. Repeat layers. Pour juice and ginger ale over the top. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 20 minutes.

Chicken with Salsa Glenda Butler, Town & Country Homemakers

INGREDIENTS— 4 chicken breast halves 1 can black beans, drain & rinse 1/4 cup chopped onion (I use red) 1 teaspoon chopped jalapeno 1 cup chunky salsa 1 teaspoon minced garlic 1 cup Colby Jack cheese, shredded 1 small can whole kernel corn with Salt to taste red peppers, drained DIRECTIONS— Spray skillet with 1 Tablespoon olive oil and heat. Add chicken breasts, grill 4 to 6 minutes on each side, until done. Slice chicken into chunks. Mix drained beans, corn, onion, jalapeno, garlic and salsa. Add chicken and mix Makes 4 servings

Sensational Six-Layer Dinner Amanda Hardy, Family and Consumer Sciences Agent

INGREDIENTS— 2—3 medium potatoes, sliced 2 cups sliced carrots 1/4 teaspoon black pepper 1/2 cup sliced onion 1 pound ground beef, browned & drained 1 1/2 cups OR 1 (15 oz.) can green beans, drained 1 (10.75 oz.) can tomato soup DIRECTIONS— Preheat oven to 350 degrees F. Spray a 9” x 13” baking pan or dish with cooking spray. Layer ingredients in order give. Cover with lid or foil and bake for 45 to 55 minutes or until tender. Uncover and bake for 15 more minutes. NOTE: You may also use peas or corn instead of green beans. Use your favorite cream soup instead of the tomato. Add garlic powder for extra flavor. Makes 6 servings (1 1/2 cups each)

Krinkles—Lacey Cookies Greta Puryear, Afternooners Homemakers

INGREDIENTS— 1/2 cup all purpose flour 1/2 cup sugar 1/2 cup oats, rolled (raw) OR 1/4 teaspoon baking soda Quick cook or instant 1/3 cup margarine, melted 2 Tablespoons whipping cream 2 Tablespoons white corn syrup 1 teaspoon vanilla DIRECTIONS— Mix flour, sugar, oats and baking powder together. Add melted margarine then add rest of ingredients, mixing until blended. Drop slightly rounded teaspoonfuls 4-inches apart onto parchment paper lined cookie sheets. Bake at 375 degrees F for 6 or 7 minutes or until edges are slightly tan and the cookies start to flatten. Cool on wire rack until they can be lifted off the paper. Store in covered container, separating layers of cookies with wax paper.

Apple Pudding Cake Juanita Morse, Robards Homemakers

INGREDIENTS— 1 cup sugar 1/3 cup butter 1 cup milk 1 egg, beaten 1 1/2 cups flour 1 teaspoon salt 1/2 teaspoon baking powder 1 1/2 cups sliced apples 1/2 cup chopped nuts 1 teaspoon cinnamon 3/4 cups brown sugar for topping DIRECTIONS— Cream sugar and butter. Stir in beaten egg and blend well. Add milk. In separate bowl, sift dry ingredients and gradually add to liquid mixture, mixing well after each addition. Fold in apples and nuts. Pour batter into greased square baking pan and bake at 350 degrees F for 35 minutes. Sprinkle top with 3/4 cup brown sugar and dot with butter. Return to oven and bake 5 to 10 more minutes until butter is melted. Serve warm with cream.

Mom’s Chocolate Pie Kathy Johnston, Town & Country Homemakers

INGREDIENTS— 1 cup sugar 2 Tablespoons flour 1 Tablespoon cocoa, heaping 4 eggs, beaten 2 cups milk 1 teaspoon vanilla 4 Tablespoons butter or margarine 1 cooked pie shell DIRECTIONS— Mix together sugar, flour and cocoa. Add beaten eggs, milk, vanilla and butter. Mix well. Using a double boiler, cook until thickened. Pour into cooked pie shell. Enjoy!

Mock Apple Pie Nancy Hayden, Central Homemakers

INGREDIENTS— 2 1/2 cups water 1 1/2 cups sugar 1/4 cup light brown sugar 2 1/2 teaspoons cream of tartar 25 single saltine crackers (salted tops) 2 Tablespoons butter Ground Cinnamon Pastry for 9” double crust pie (sprinkle to taste—I like a good bit!) DIRECTIONS— Preheat oven to 375 degrees F. Line bottom of 9-inch pie pan with pastry. Boil water, sugar and cream of tartar in a saucepan. Add crackers and boil for 1 minute only. Spoon mixture into pie shell. Dot the top of the pie with butter and sprinkle with cinnamon to taste. Top with remaining crust and cut vents in crust. Bake for 35 minutes. Pie will firm up as it cools. Let cool and enjoy! This pie really tastes as if there were apples in it!

Granny’s Persimmon Delight Glenda Butler, Town & Country Homemakers

INGREDIENTS— 2 Tablespoons butter 1 cup sugar 2 eggs, beaten 2 cups persimmon pulp 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1 cup buttermilk 1/2 cup chopped nuts DIRECTIONS— Grease an 8-inch pan (I use wax paper in the bottom). Cream together butter and sugar; add eggs and mix well. Add persimmon pulp and mix well. Stir and sift together dry ingredients and add, alternating with buttermilk. Add chopped nuts. Bake at 350 degrees F for 40 to 45 minutes. Makes 10 servings

Easy Banana Pudding Amanda Hardy, Family and Consumer Sciences Agent

INGREDIENTS— 1 (12 oz..) box vanilla wafers About 4 large bananas 3 cups low-fat milk 1 (1 oz.) box sugar-free, fat-free banana cream OR vanilla instant pudding DIRECTIONS— Line bottom of 2-quart dish with a single layer of vanilla wafers. Slice bananas to cover vanilla wafers. Repeat with another layer of vanilla wafers and bananas. Blend milk and pudding mix until smooth and slightly thick. Pour over bananas and vanilla wafers until completely covered. Let set in refrigerator 1 hour before serving. Makes 8 servings (1/2 cup each)

Snowman Faces Kathy Johnston, Town & Country Homemakers

INGREDIENTS— 1 pound white almond bark Miniature chocolate chips Cream filled chocolate sandwich cookies Small gumdrops (halved) Orange slice candy (cut in triangles) Red decorating gel DIRECTIONS— Melt almond bark. Dip cookie in melted almond bark. Lay on foil to decorate. While still wet, place 2 chocolate chips for eyes, gumdrops (halved) on each side of cookie for earmuffs and the orange slice triangle as a nose. When dry, draw a smile on the face with red decorating gel.

Diane’s Pumpkin Bread Diane Wright, Town & Country Homemakers

INGREDIENTS— 3 cups sugar 1 cup salad oil 4 eggs, well beaten 2 cups pumpkin 2/3 cup water 3 1/2 cups all purpose flour 2 teaspoons baking soda 2 teaspoons salt 1 teaspoon each of baking powder, nutmeg, allspice and cinnamon DIRECTIONS— Cream sugar and oil together. Add eggs, pumpkin, water and spices. Mix well, and then add flour. Bake at 350 degrees F for 1 1/2 hours or until done. Let stand 10 minutes then remove from pan to cool. This makes 2 full sized loaves or approximate 10 mini-loaves. The mini-loaves do not have to cook as long; just until they test done. NOTE: You can substitute mashed bananas or zucchini for the pumpkin.

Apricot Nectar Cake Alice Langston, Afternooners Homemakers

INGREDIENTS— Cake— 1 box yellow cake mix (w/out pudding) 1/2 cup sugar 4 eggs 3/4 cup oil 1 cup apricot nectar** 1 Tablespoon lemon juice 4 Tablespoons amaretto liqueur Sliced almonds 4 Tablespoons apricot preserves Glaze— 1/4 cup butter 1/2 cup water 1 cup sugar 1/3 cup amaretto liqueur DIRECTIONS— ** For apricot nectar - blend 1 can apricots with their juice in blender. This makes 2 cups so save 1 cup for later use—can be frozen. Cake—Blend cake mix, sugar, eggs, oil, apricot nectar, and lemon juice until moist. Beat 2 minutes. Stir in apricot preserves. Grease and flour bundt pan. Sprinkle bottom of pan with sliced almonds and pour in batter. Bake at 350 degrees F for approximately 1 hour. Cool in pan for 5 minutes. Invert on serving plate. Pierce top of cake with cake tester or meat fork. Glaze—Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes stirring constantly. Remove from heat and add amaretto. While glaze is hot, use a spoon and pastry brush to evenly glaze the top and sides of the cake. Be sure and allow the cake to absorb the glaze. Repeat until you

Applesauce Cake Joan Hopper, Afternooners Homemakers

INGREDIENTS— 1/2 cup shortening 1 3/4 cups flour 1 cup sugar 1/4 teaspoon salt 1 egg, slightly beaten 1 teaspoon baking soda 1 cup raisins 1 teaspoon cinnamon 1 cup HOT applesauce 1/2 teaspoon ground cloves 1/2 teaspoon mace OR nutmeg 1 cup walnuts or pecans DIRECTIONS— Mix together all ingredients. Bake in a tube or bundt pan for 1 hour at 350 degrees F. Ice with vanilla frosting or sprinkle with confectioners sugar when cool.

Brownie Trifle Barbara Thurby, Town & Country Homemakers

INGREDIENTS— 1 Brownie mix (13 x 9-inch size) Caramel ice cream topping 8 oz. to 12 oz. container whipped topping 3 cups milk 1 large box Instant chocolate pudding mix Toffee flavored candy in bits DIRECTIONS— Prepare brownie mix as directed on package. Cool and divide into 2 sections. Crumble one half of the prepared brownies in the bottom of a trifle bowl. Saturate with caramel ice cream topping. Prepare chocolate pudding using 3 cups of milk. Pour half of the pudding over the crumbled brownie, caramel mixture. Spread to completely cover brownie layer. Top with half of the whipped topping. Repeat all layers again and top with the toffee flavored candy bits. Chill and enjoy!

Easy Apple Dumplings Mary Ann Sugg, Robards Homemakers

INGREDIENTS— 2 packages Crescent rolls 2 Granny Smith apples 1 teaspoon cinnamon 2 sticks butter 1 1/2 cups sugar 1 can Mountain Dew™ DIRECTIONS— Peel apples, cut each apple into 8 pieces and roll up in crescent rolls. Place in a 13” x 9” baking dish. Heat butter, cinnamon and sugar. Pour our roll ups. Pour can of Mountain Dew™ over all. Bake at 325 degrees F for 45 minutes.

Magic Fruit Dessert Shirley Eakins, Robards Homemakers

INGREDIENTS— 2 cans pie filling (any flavor) 1/2 cup margarine 1 (13 oz.) box yellow cake mix 1 cup chopped nuts 1 package dried blueberries or cranberries 1/4 cup sugar (optional) DIRECTIONS— Spread pie filling in bottom of a 13” x 9” baking dish. Sprinkle with sugar and cinnamon. Combine cake mix and margarine and mix until crumbly. Then add nuts and fruit (optional). Sprinkle over top of pie filling. Bake at 350 degrees F for 45 to 50 minutes. It will be golden brown when done. Serve with ice cream or whipped cream. NOTE: Any flavor of pie filling may be used!

White Chocolate Macadamia Nut Cookies Glenda Butler, Town & Country Homemakers

INGREDIENTS— 6 Tablespoons unsalted butter 1/2 cup brown sugar 6 Tablespoons butter-flavored shortening 1/2 cup white sugar 1 egg 2 teaspoons vanilla 1 1/3 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup white chocolate chips 1 cup chopped macadamia nuts DIRECTIONS— Heat oven to 350 degrees F. Beat butter and shortenings. Add sugars and blend in egg and vanilla. Sift together dry ingredients and add to butter and sugar mixture. Stir in chips and chopped nuts. Drop by rounded teaspoons on ungreased cooking sheets. Bake 8 to 11 minutes or lightly browned. Cook completely on wire rack. If they last long enough, place in tin to store. May be frozen as dough or as baked cookies. Makes 3 dozen

Light Pumpkin Pie Amanda Hardy, Family and Consumer Sciences Agent

INGREDIENTS— 1 cup ginger snap cookies 1 (15 oz.) can pumpkin 1/2 cup sugar OR Splenda® 5 egg white s 2 teaspoons pumpkin pie spice 1 (12 oz.) can evaporated milk DIRECTIONS— Preheat oven to 350 degrees F. Crush cookies. Lightly spray a 9” glass pie pan with cooking spray. Pat the cookie crumbs into the pie pan evenly. Mix the rest of the ingredients in a bowl. Pour into the crust and bake about 45 minutes (or until a knife comes out clean). Allow time to cool and slice into 8 wedges. Store in refrigerator. Makes 8 servings Source: Allen, R. and Angotti, G. Holiday Delights for the Diabetic, University of Kentucky College of Agriculture Cooperative Extension Service, 2003

Diane’s Iron Skillet Chocolate Pie Diane Wright, Town & Country Homemakers

INGREDIENTS— 1 1/4 cups sugar 2 Tablespoons all purpose flour 3 Tablespoons cocoa 1 Tablespoon butter or margarine 1 cup evaporated milk 3 egg yolks, well beaten (reserve whites for meringue) DIRECTIONS— Melt butter, add sugar, flour, cocoa, milk and egg yolks. (I beat my egg yolks into the milk before adding to the mixture.) Cook until it comes to a boil and becomes thick. Pour into a baked pie shell. Top with meringue. Very rich & delicious!

Raw Apple Cake Betty Middleton, Town & Country Homemakers

INGREDIENTS— 1 cup shortening 1/2 teaspoon salt 2 cups sugar 1 1/2 teaspoons baking soda 4 cups raw apples, peeled & chopped 2 eggs 1/2 teaspoon nutmeg 2 teaspoons vanilla 1 teaspoon cinnamon 1 cup nuts or raisins 2 cups flour DIRECTIONS— Cream shortening and sugar; add eggs and beat well. Add raw apples. Sift dry ingredients together and add to apple mixture. Add vanilla and nuts or raisins. Spread evenly in a greased 13” x 9” pan. Bake at 350 degrees F for about 45 minutes. Serve with whipped cream, glaze, or topping.

Deep Dish Apple Pie Shirley Eakins, Robards Homemakers

INGREDIENTS— 9 Granny Smith apples (peeled & sliced) - about 6 cups 1/2 stick butter or margarine 1 1/2 cups sugar 2 teaspoons cinnamon 2 to 3 Tablespoons corn starch Unbaked pie crust for a 2-crust pie DIRECTIONS— On low heat, melt butter in a sauce pan. Add apples and remaining ingredients. Turn heat to medium and stir until thoroughly heated. Cook until apples come to a boil, stirring constantly for 1 minutes. Turn off heat. With slotted spoon, spoon apples into an unbaked pie shell. Using 2/3 of the liquid, pour over apples. Cover with top crust. With remaining liquid brush top of crust. Bake at 375 degrees F for about 1 hour or until crust is golden brown.

Pecan Toffee Sandies Anna Head, Robards Homemakers

INGREDIENTS— 1 cup butter (or margarine) 1 cup sugar 1 cup confectioner’s sugar 1 cup vegetable oil 2 eggs 1 teaspoon almond extract 3 1/2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cream of tartar 1 cup whole wheat flour 2 cups chopped pecans 1/2 bag of chocolate chips Additional sugar 1/2 of a 60 oz. package English toffee bits DIRECTIONS— Cream butter and sugar. Add oil, eggs and extract. Mix well. Combine flours, baking soda, cream of tartar and salt. Gradually add to creamed mixture. Stir in pecans, toffee bits and chocolate chips. Shape in 1-inch balls, roll in sugar and place on ungreased baking sheet. Flatten with fork. Bake at 350 degrees F for 12 to 14 minutes or until lightly browned. Makes about 12 Dozen—This recipe can be cut in half however!

English Toffee Shirley Eakins, Robards Homemakers

INGREDIENTS— 1 cup sugar 1 cup butter 3 Tablespoons water 1 teaspoon vanilla 1 cup semi-sweet chocolate chips Chopped nuts (optional) Cookie Sheet Candy thermometer DIRECTIONS— Cook sugar, butter, water and vanilla over medium heat, stirring constantly to “hard crack” stage (300 to 310 degrees F). Remove from heat and pour onto greased cookie sheet. While hot, cover with chocolate chips and spread over candy. Sprinkle with nuts if desired. Sweet & Good!

Lucille’s Chocolate Fudge Martha Jean Busby, Robards Homemakers

INGREDIENTS— 4 cups sugar 1 stick margarine 1 cup Pet milk 1 teaspoon salt 1 (12 oz.) package chocolate chips 1 pint marshmallow cream 1 to 2 cups chopped pecans 1 teaspoon vanilla 2 large milk chocolate candy bars (broken to bits) DIRECTIONS— In a heavy saucepan mix sugar, margarine, Pet milk, and salt. Bring to a rolling boil and boil 6 minutes (soft ball stage). Remove from heat and add pieces of candy bars, chocolate chips, marshmallow cream, pecans, and vanilla. Beat until candy is smooth and thick. Pour into a lightly buttered pan. Let stand a few hours before cutting. Makes 5 pounds

A to Z Bread Amanda Hardy, Family and Consumer Sciences Agent

INGREDIENTS— 2 cups sugar or Splenda® 1 cup vegetable oil 3 eggs 1 Tablespoon vanilla extract 2 cups of any of the following finely chopped “A to Z’ ingredients: apples, applesauce, bananas, carrots, coconut, dates, oranges, peaches, pears, pineapple, prunes, cooked pumpkin, raisins, raspberries, strawberries, zucchini 3 cups all-purpose flour 2 teaspoons cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped walnuts DIRECTIONS— Preheat oven to 325 degrees F. Combine sugar or Splenda®, oil, and eggs. Stir in vanilla extract and 2 cups of any “A to Z” ingredients. Combine remaining dry ingredients in separate bowl and stir into fruit mixture. Stir in nuts. Pour into 2 greased loaf pans. Bake for 55 t 65 minutes or until a knife comes out clean. Makes 10 slices per loaf