Cherry Pudding
This easy to fix dessert is perfect for Valentine's Day and is a nice change of pace from a traditional chocolate dessert.
1 can cherries, drained (reserve juice)
1 Cup Sugar
1 Cup Flour
2 Tablespoons Butter, softened
1 egg
1 Teaspoon Almond extract
I/2 teaspoon Vanilla extract
1 teaspoon Baking Soda
1/2 Cup Slivered Almond (optional)
Preheat oven to 350 degrees. Spray a 8 x 8 inch baking pan with baking spray or grease and flour pan. Cream butter and sugar together, add the egg and mix. Add flour and baking soda. Mixture will be thick. Fold in drained cherries and blend until well mixed..if yo over mix there will not be pieces of cherry in the pudding. I usually just stir in half of the cherries then fold in the rest so there are chunks of fruit. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center come out clean. Serve warm with ice or whipped cream.
For a quick and easy cherry sauce, combine one can cherry pie filling, saome of the reserved juice 2 Tablespoons butter and a teaspoon of almond extract in a saucepan over a low flame until butter melts and sauce is warm. Serve over pudding.
Grandma's Jello Salad
Remember when a jello salad was the star of every holiday pitch in and church gathering? This is my favorite.
1 Small packages Lemon Jello
1 15.5 ounce can Crushed Pineapple
3 Cups Water
5 Cups Mini-Marshmallows
8 ounce container Cool-Whip
1 Heaping Tablespoon Miracle Whip Salad Dressing
1 Cup Finely Shredded Cheese
I a large saucepan mix crushed pineapple, dry jello and 3 cups water; bring to a boil and cook for a few swcond. Turn off heat and stir in mini-marshmallows and stir until melted.
Pour in a 7 x 11 dish and refrigerate until firm.
To the Cool-Whip stir in Miracle Whip (like magic it will firm up a little bit) Spread over the jello and top with shredded cheese.
Clark Bars
These taste like the candy bar. Decorate with candy corn for Halloween or a great candy/cookie for the holidays.
1 16 Ounce package Graham Crackers, curmbled
1 Cup melted Butter
2 1/2 Cups Peanut Butter
2 Cups Semisweet Chocolate Chips
2 1/2 Cups Confectioner's Sugar
1 (14 ounce can Sweetened Condensed Milk)
Directions
1)Grease a 9 x 13 inch pan.
2) Mix graham cracker crumbs, peanut butter and powdered sugar together in large mixing bowl. Press into greased pan.
3) In a small pot melt chocolate chips and condensend milt together over low heat. Stir until melted and mixed well. Spread the chocolate mixture over the peanut butter mixture. Chill the cookie-bars for four hours. Cut and serve.
Raw Apple Cake
Susi Thompson brought this yummy cake to the Western Division Chili Cookoff
Since this is "apple season", why not give it a try.
1 1/4 Cups Oil
2 Cups Sugar
2 Eggs
2 1/4 Cups Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt 1 teaspoon Cinnamon
3 Cups Chopped Apples
1 Cup Chopped Pecans
Powdered Sugar for sprinkling
Prehear oven to 350 degrees.
Mix oil, sugar and eggs until well blended. Sift to gether flour, baking powder, baking soda, salt and cinnamon. Ad to oil mixture, mix well. Fold in chopped apples and pecans. Pour into a 9' x 13' baking pan that has been greased and floured. BAke for 50 - 60 mnmutes. While cake is still warm sprinkle with powdered sugar.
Oriental Cole Slaw
I love this salad. Naatalie Vernick in my office gave me her recipe. Perfect for pitch-ins.
1 Package Cole Slaw Mix ( broccoli slaw is the best)
2 Tablespoons Chopped Onion
6 Tablespoons Butter
2 Packages Raman Noodles (break in package and discard flavor packet) 
1 Small Package Slivered Almonds
3/4 Cup Granulatede Sugar
1/2 Cup Apple Cider Vinegar
3 Tablespoons Soy Sauce
1 Cup Peanut Oil
In a skillet lightly brown the onion, noodles and almonds in butter.
Keep a close eye on this because almond burn quickly.
After browned, set aside to cool.
In a sauce pan combine the sugar, vinegar and soy sauce.
Allow to come to a boil and remove from heat and add peanut oil.
Allow to cool.
When ready to serve, mix the cole slaw with the noodle mixture then toss with the vinegar mixture.
Serves 6-8
Best Ever Barbecue Sauce
Deanna Jackson, a former Kansas Farmgirl, gave me this recipe...
you know what they say about Kansas Farmgirls...they are REALLY GOOD COOKS
Brown: 1 medium onion (finely chopped)
in 2 Tablespoons Margarine until tender
Add: 4 Tablespoons Lemon Juice
2 Tablespoons Vinegar
1 Tablespoon Worchestershire Sauce
2 Tablespoons Brown Sugar
1/2 Cup Water
1 Cup Heinz Chili Sauce
Salt and Pepper to taste
1/2 to 1 teaspoon Liquid Smoke
Simmer until flavors blend.Great to brush on chicken, ribs, burgers or over pulled pork.
You may want to double the recipe for larger gatherings.
Pineapple Pie
I made this over the weekend and it is WONDERFUL!! Very easy and loaded with fruit.
Thank you Jodi O'Neill for this recipe
One Can 20 oz. Crushed Pineapple in heavy syrup, UNDRAINED
two Small Boxes Vanilla Instant Pudding
One 16 oz. Carton Sour Cream
One Pre-made Graham Cracker Pie Crust
Blend both packages instant pudding with undrained pineapple until well blended,
fold in sour cream. Pour into prepared pie crust. Refrigerate at least two hours before serving
Mandrin Orange Cake
Great for summer. Orange layers filled with pineapple frosting.
One Box yellow or Orange cake mix
11 oz. Can Mandrin Orange sections with liquid
4 Eggs
1/2 Cup Oil
Mix all ingredients and bake according to directions on box in 8' or 9" layers. Cool completely.
Frosting:
1 Small package Vanilla Instant Pudding
1 20 oz. Can Crushed Pineapple in heavy syrup (drained, reserve liquid)
1 12 oz. Carton Cool Whip
Mix dry instant pudding with about 1/2 cup reserved pineapple juice. Fold in Cool Whip and drained crushed pineapple. Frost cake. Refrigerated for a few hours before serving. Cake may be decorated with additional mandrin orange sections or topped with shredded coconut for a real tropical tasting cake. Refrigerate all leftovers if there are any.
Mother's Chicken Salad
Margaret Mayo gave me this recipe.
2 Tablespoons
Cider Vinegar
2 Tablespoons Oil
3/4 Cup Mayonnaise
2 Whole Chicken Breasts, cooked and diced
1 Cup Pineapple Chunks, drained
1 Cup Mandarin Orange sections, drained
1 Cup Sliced Celery
1/2 Cup Salted Peanuts
1/2 Cup Raisins
2 Cups Cooked Rice
In large bowl combine vinegar, oil and mayonnaise. Stir in chicken, rice, drained orange sections and drained pineapple, celery, peanuts and raisins; carefully mix to coat all ingredients with dressing. Cover and refrigerate several hours to allow flavors to blend. TO serve, place lettuce leaf on plate and mound with salad.
APPLE DUMPLINGS
I stumbled across this recipe on the internet...sounded easy. It is simple to make and GOOD!!!!
2 Apples peeled and cut into 16 wedges
2 8 0z.Cans Crescent Rolls
2 Cups Sugar
2 Sticks Butter
1 teaspoon Vanilla
1 10 oz. Can Mountain Dew
(I used apple juice or apple cider)
Peel, core and cut apples into wedges. Roll each wedge in a triangle of crescent dough. Arrange in a 9 x 13 inch baking dish. Melt butter and sugar over a low flame or in microwave until sugar dissolves, stir in vanilla. Pour over apple bundles and sprinkle with cinnamon. Pour Mountain Dew or apple juice/cider over and bake at 350 degrees for 30 minutes. Remove from oven and cover with foil and bake for an additional 10 minutes. Serve warm with ice cream or whipped cream.
Microwave Peanut Butter Fudge
Diana Buffaloe, our former secretary made this one christmas. I was hooked....
Two Sticks Butter
One Cup Creamy Peanut Butter
One 16 Oz. Box Powdered Sugar
One teaspoon Vanilla
In a microwaveable bowl melt the butter and peanut butter together until smooth, Quickly stir in powdered sugar and vanilla and mix well. Pour into an UNGREASED glass dish ( I used a 7 x 11 inch Pyrex dish or 9 x 9 works too) Refrigerate until set. Fudge is very creamy and must be cool in order to cut into pieces. Store in a cool dry place...if there is any left.
Award Winning Cookie Pie
My office had a dessert contest and this was the winner
One Pre-made Graham Cracker Pie Crust
One package Chocolate Chip Cookies
(Not the soft/cake type)
One Large Carton Cool Whip
Milk about 1/2 cup for dipping cookies
Dip cookies in milk and layer in bottom of graham cracker pie crust. COver with layer of Cool-Whip. Add another layer of milk dipped cookies and cover with another layer of Cool Whip. Top with crumbled cookies. Refrigerate at least two hours or overnight before serving. I like to put the pie in the freezer a couple of hours before serving.
Tips: Do not soak cookies in milk, just dip them. Feel free to try different flavored cookies and pie crusts. This pie is so easy to put together and very light for a summer dessert.
Fresh Fruit Dip
Super simple and is always a hit at pitch-ins and cookouts.
One Stick Butter
One Cup Brown Sugar
One Cup Sour Cream
One teaspoon Vanilla
Melt butter in small microwaveable bowl, Stir in brown sugar in until blended. Fold in sour cream and vanilla until well mixed. Refrigerate until ready to serve. Great with fresh whole strawberries, apple slices or any fresh fruit. Serve over warm brownies and ice cream for a real treat
