Cheesecake Fudge

1/4 cup butter
2 1/2 cups sugar
1 (5 oz.) can evaporated milk (or 2/3 cup)
3 cups miniature marshmallows
2 (3oz.) pkgs. cream cheese, cubed and softened
1 (12 oz.) pkg. premium white chocolate chips
2 tsp. vanilla extract

Line a 9-inch square baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
Combine butter, sugar, milk and marshmallows in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil on medium heat, stirring constantly. Continue boiling for 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Stir in cream cheese and white chocolate chips until melted. Add vanilla and mix well. Pour into prepared pan. Cool at room temperature. Cut into squares. Enjoy!

Southern Beef Stew

2 lbs. beef of choice, cut into 1-inch cubes
2 Tbls. olive oil
2 cloves garlic, minced
1 small onion, finely chopped
4 ribs celery, chopped
2 carrots, shredded
6 small new potatoes, cubed
2 sprigs fresh thyme
1 cup dry red wine
2 cups beef broth
1/2 cup cold water
1/4 cup cornstarch
salt and pepper

In a large saucepan heat oil and brown beef, add garlic and onion and cook until tender. Add celery, carrots, potatoes, thyme, red wine, beef broth, salt and pepper. Bring to a boil and simmer over low heat for 2 hours or until vegetables are tender. If needed mix water and cornstarch together until smooth and add to stew to thicken. This recipe is also great for crock pot users. Enjoy!

Easy Potato Casserole

2 cans (10 3/4 oz.) cream of mushroom soup
2 cups sour cream
2 cups mozzarella cheese, shredded
5 green onions, sliced
1 pkg. (32 oz.) frozen southern style hash browns, thawed

In a large bowl, combine all ingredients. Transfer to greased 2 1/2 qt. baking dish. Bake, uncovered at 350 degrees for 1 1/2 hours or until potatoes are tender. Enjoy!

Overnight French Toast

3 eggs
1/2 cup milk
2 Tbls. sugar
1/8 tsp. baking powder
1/4 tsp. cinnamon
1 tsp. vanilla
6 slices French or sour dough bread, cut 3/4-inch thick

Whisk all ingredients together. Soak bread overnight. Cook in real butter and serve with pure maple syrup. Enjoy!

Chocolate Chunk Pecan Pie

1 unbaked 9-inch deep-dish pie shell (4 cup volume)
3 large eggs
1 cup light corn syrup
1/2 cup sugar
1/4 cup (1/2 stick) butter, melted
1 tsp. vanilla
1 cup pecan halves, coarsely chopped
3/4 cup semi-sweet chocolate chunks

Preheat oven to 350 degrees. Combine eggs, corn syrup, sugar, butter and vanilla in medium bowl with a wire whisk. Pour pecan mixture into pie shell. Bake for 50 to 55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached. If edges brown too quickly, cover with foil. Cool on wire rack for 2 hours; refrigerate until ready to serve. Enjoy!

Salmon Patties

1 can salmon
1 egg
1/2 cup bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
Oil to cover bottom of frying pan

Open can of salmon, take fork and break apart to take out any bone, drain. Mix in bowl with rest of ingredients. Make patties about 2 inches in diameter, fry in oil until brown on both sides, about 10 minutes. Sprinkle with salt. Enjoy!

Stuffing

12 cups slightly dry bread
1/3 cup parsley
1/3 cup finely chopped onion
1 1/2 tsp. salt
1 tsp. ground sage
1 tsp. crushed thyme
1 tsp. crushed rosemary
1 cup of chicken broth
6 Tbls. butter, melted

Combine bread, parsley, onion, salt, sage,thyme, and rosemary. Add broth and butter; toss lightly to mix. Use to stuff a 12-pound turkey or bake covered, in a 2-quart casserole at 325 degrees until heated through, about one hour. Enjoy!

Double Stuffed Pumpkin Pie

Crust:
1 cup flour
1/4 cup brown sugar
1/2 cup chopped pecans
1/2 cup melted butter

Combine all ingredients and spread into a pie dish. Bake at 350 degrees for 20 minutes. Cool.

Filling:
4 oz. cream cheese, softened
1 Tbls. half and half
1 Tbls. sugar
1 1/2 cup thawed cool whip
1 cup half and half
2 (4oz.) pkgs. instant vanilla pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Add first 3 ingredients in a large bowl and stir with wire whisk until smooth. Gently Stir In cool whip and spread on top of crust. Pour rest of the half and half into bowl with vanilla pudding and beat with wire Whisk until well blended (1 or 2 minutes, Mixture will be thick). Stir pumpkin and spices into Pudding mixture and mix well. Spread this over cream cheese layer and refrigerate at least 3 hours.
* Garnish with whipped topping and nuts, if desired. Enjoy!

Eggplant Parmesan

1 large eggplant
3 eggs, beaten
1 cup dried bread crumbs
3/4 cup oil or salad oil
1/2 cup grated Parmesan cheese
2 tsp. oregano
1/2 lb. Mozzarella cheese
3 (8oz.) cans tomato sauce

Preheat oven to 350 degrees. Pare eggplant if desired, cut into 1/4-inch thick slices. Dip each slice into eggs, then into crumbs. Saute in hot oil in skillet until golden on both sides. In 2-quart casserole, place layer of eggplant, top with Parmesan, oregano and Mozzarella; cover well with some tomato sauce. Repeat until eggplant is used, topping last layer with Mozzarella. Bake uncovered 30 minutes; or until sauce is bubbly and cheese is melted. Enjoy!

Mini Chip Snowball Cookies

1 1/2 cup butter (3 sticks), softened
3/4 cup powdered sugar
1 Tbls. vanilla
1/2 tsp. salt
3 cups flour
2 cups (12 oz.) mini chocolate chips
1/2 cup finely chopped walnuts
powdered sugar

Preheat oven to 375 degrees. Beat butter, sugar, vanilla and salt in a large mixer bowl until creamy. Gradually beat in flour; stir in mini chocolate chips and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on un-greased baking sheet. Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies while still on baking sheet. cool on baking sheet for 10 minutes; remove to wire racks to cook completely. Sprinkle with additional powdered sugar. Store in airtight container. Enjoy!

Pumpkin Roll

Roll:

Powdered sugar
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup sugar
2/3 cup canned pumpkin

Filling:

1 pkg. (8 oz.) cream cheese, softened
1 cup sifted powdered sugar
6 Tbls. butter, softened
1 tsp. vanilla
Powdered sugar

Preheat oven to 375 degrees. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a clean kitchen towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly onto prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving. Enjoy!

Homemade Shells and Cheese

8 oz. mini pasta shells
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 Tbls. flour
2 Tbls. butter
1/2 cup bread crumbs
1 pinch paprika

Preheat oven to 350 degrees. Cook pasta according to the package directions and drain. In a saucepan, melt butter over medium heat. Stir in enough flour to thicken mixture a little, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Combine pasta and sauce in a large casserole dish and stir. Melt remaining 2 Tbls. of butter in skillet over medium heat, add breadcrumbs and brown. Spread over the shell mixture to cover. Sprinkle with a little paprika and bake for 30 minutes. Enjoy!

Sweet Potato Souffle

1-18 oz. can sweet potatoes, drained & slightly mashed
1 cups sugar
2 eggs
1/2 c cups milk
1/2 tsp. salt
1/3 stick butter, melted
1 tsp. vanilla

Mix well. Pour into buttered pan.

Topping:
1/2 cup flour
1 cup brown sugar
1/3 cup butter, melted
1 cup pecan pieces

Mix together. Crumble topping over potato mixture. Bake at 350 degrees for 35 to 45 minutes, uncovered. Enjoy!

Pineapple Upside Down Cake

1/3 cup butter
1 cup brown sugar
9 slices canned pineapple
9 maraschino cherries
1 3/4 cups flour
1 Tbls. baking powder
1/2 tsp. salt
1/2 cup butter
1 cup white sugar
2 eggs
1 tsp. vanilla
3/4 cup milk

Preheat oven to 350 degrees. Melt 1/3 cup of butter in a 9-inch square cake pan in the oven and remove from heat. Stir in the brown sugar. Arrange pineapple slices on top of the sugar, and put a cherry inside of each pineapple ring. Set aside. In a small bowl combine flour, baking powder and salt. Set aside. In a medium bowl cream remaining butter and sugar. Add eggs one at a time and continue beating until light. Stir in vanilla. Alternate additions of dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients. Pour over the pineapple in the cake pan. Bake for 50 to 60 minutes, until toothpick inserted in the centre comes out clean. Cool for 10 minutes, then turn upside down over a serving plate. Leave the pan on top of the cake for 2 to 3 minutes to let all the syrup and fruit drop out. Serve warm.
*Great served with whipped cream. Enjoy!

Baked Potato Salad

3 medium-sized potatoes (preferably Idaho)
water
1 1/3 tsp. salt
2 Tbls. salad oil
1/2 cup onion, chopped
1 tsp. dry mustard
1/4 tsp. celery seed
2 Tbls. apple-cider vinegar
1/2 cup green pepper, diced
1/4 cup carrot, shredded

Put potatoes in a large saucepan with 1-inch cold water and 1 tsp. salt; bring to a boil. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. Peel potatoes and slice 1/4-inch thick; set aside. Heat oil in a medium-size skillet; saute onion until soft. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese. Cover with remaining potato mixture and cheese. Bake, uncovered, in preheated 350 degree oven 15 to 20 minutes, or until cheese is melted and vegetables are hot. Enjoy!

Yummy Banana Bread

1/2 cup butter (room temp.)
1 cup sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed bananas (use very ripe ones)
1/2 cup chopped nuts
1/2 cup sour cream
1 tsp. cinnamon

Preheat oven to 350 degrees. In a large bowl cream the butter and sugar. Beat in eggs and vanilla. Add bananas, nuts and sour cream. Mix well. In a separate bowl, mix all dry ingredients. Pour the dry ingredients into the wet ones and fold them together gently just until all moistened. Bake in a greased loaf pan for 1 hour or 4 mini-loaf pans for 45 minutes. Enjoy!