Summer Cookbook

6 8 10 13 14

Market Hours:

Wednesdays & Saturdays • 8:00 am - NooN

Through the end of August

Wednesdays & Saturdays • 9:00 am - NooN In September & October Walnut St. Parking Lot (next to the library)

August 6 - 12

Turkey ranch roll ups

Linda Reichenbacker

4 12-inch soft tortillas

1 8-ounce package cream cheese, softened

1 tablespoon Hidden Valley ranch powder mix

¼ cup sharp cheddar cheese

¼ cup sweet bell pepper, finely chopped 2 tablespoons red onion, finely chopped ¼ pound turkey breast deli meat, sliced extra thin.

Mix softened cream cheese with the ranch powder, cheddar cheese, bell pepper and onion until well-combined. Spread about 2 tablespoons of mixture evenly on each tortilla, then lay 3-4 slices turkey breast flat on top of the cheese mixture to cover in a single layer. Roll the tortilla up gently; slice the roll up into 5-6 slices. Eat immediately, or refrigerate to firm up and serve later.

ulTIMaTe cheese Ball

2 tablespoon butter or margarine, softened

2 8-ounce packages cream cheese, softened

1 8-ounce package sharp cheddar cheese, grated

1/3 cup sour cream

1 small onion, finely grated

1 tablespoon fresh garlic, finely minced

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons Worcestershire sauce

In a mixing bowl, mix all ingredients until smooth. Roll into 2 large cheese balls. Wrap tightly in plastic wrap. Chill several hours, or overnight for best flavor. Serve with your favorite crackers.

DIp Ruth Maynard

8 ounces cream cheese

1 cup brown sugar

8 ounces whipped cream

1 teaspoon vanilla extract

Mix together well. Serve with apples or any fruit.

FruIT

MIcrowave popcorn

Theresa Rouse

1 brown paper lunch bag

1/3 cup popcorn kernels

Salt & butter, to taste

Put popcorn in bag. Fold down 2-3 times. Lay bag on side in microwave. Cook 3-3 ½ minutes until popping slows to 2-3 seconds. Drizzle with butter and salt.

cheese Balls

Ruth Maynard

2 8-ounce packages cream cheese

1 package dried beef, chopped fine

1 small onion, chopped fine

Seasoning of your choice

Mix all ingredients together. Serve with your favorite crackers.

DrIeD BeeF cheese Ball

Bryson L. (Bud) Hatfield

2 8-ounce packages cream cheese, softened

1 8-ounce package sour cream

1 5-ounce jar dried beef, finely grated

1/2 cup green onion, finely grated (green and white parts)

1 teaspoon Worcestershire sauce

Dash garlic powder

Dash onion powder

In a mixing bowl, cream the cream cheese and sour cream together. Fold in dried beef, onion, Worcestershire sauce and spices. Mix well. Roll into 2 large cheese balls, and roll in nuts of choice. Wrap tightly in plastic wrap. Chill several hours, or overnight for best flavor. Serve with your favorite crackers.

salaD

Sharon Barnett

Lettuce

Olive oil

Apple cider vinegar

Garlic salt

Beau Monde seasoning

Black pepper

Mix all ingredients except vinegar, then sprinkle vinegar on last.

apple salaD

Theresa Rouse

5 to 6 Granny Smith apples

1 8-ounce package cream cheese

1 16-ounce container Cool Whip

½ cup brown sugar

5 Payday candy bars

Mix cream cheese and Cool Whip. Add brown sugar and mix. Add apples and candy bars. Half cream cheese, cool whip and sugar if you don’t want it as runny.

easy caprese salaD

Joe and Judy Persinger

4 medium slicing tomatoes

Salt and pepper

Balsamic salad dressing

Fresh basil leaves

Feta cheese, crumbled

Slice the tomatoes (peeled or unpeeled) and arrange the slices in a glass or ceramic pie plate or similar dish. Season with salt and pepper to taste. Liberally drizzle balsamic salad dressing over tomatoes. Chop or tear several fresh basil leaves and sprinkle over the dish. Finally, sprinkle feta cheese crumbles over all. Serve chilled or at room temperature.

Jell-o salaD

Salad:

1 6-ounce package Jello (any flavor)

1 20-ounce can pineapple tidbits, drained (save juice)

2 cup miniature marshmallows

2 large bananas, peeled and thinly sliced

1 cup nuts, finely chopped

Dissolve Jell-O per package directions; stir in remaining ingredients. Place in a 9 x 13 baking dish. Chill until firm.

Topping:

1/2 cup sugar

1 tablespoon flour reserved pineapple juice

1 egg, beaten

8 ounces cream cheese, softened

1 teaspoon vanilla extract

In a saucepan, combine sugar, flour, pineapple juice and egg. Cook slowly, over medium heat, until thickened. Cool completely. Beat in cream cheese and vanilla extract. Spread over chilled salad.

wIlTeD leTTuce

3 different types of your favorite lettuce

Fresh green onions

½ cup sugar

1 cup vinegar

3 slices of bacon

Shredded cheese

Dried fruit (optional)

Tortilla strips (optional)

Wash lettuce and onions and place in Tupperware to crisp lettuce. Cut up the lettuce or tear into smaller pieces, then cut up onions and mix with lettuce. Set aside in a bowl. Heat sugar and vinegar until sugar is dissolved. Fry bacon and place on a paper towel to drain excess grease. Pour a portion of the hot vinegar over lettuce, which “wilts it.” Remaining vinegar/sugar mixture can be stored for next time. Break up bacon slices and add along with shredded cheese, dried fruit and tortilla chips. Salt and pepper to taste.

canDy apple salaD

1 5-ounce package instant vanilla pudding

1/2 cup milk

1 8-ounce package whipped topping, thawed

1 teaspoon vanilla extract

4 large Granny Smith apples, peeled and diced

4-5 Snicker candy bars, chopped fine

1/4 cup caramel sauce

In a mixing bowl, combine vanilla pudding, milk, whipped topping and vanilla extract. Mix well. Fold in apples, candy bars and caramel sauce. Mix well. Chill several hours before serving.

Rita Blaker

1 10.5-ounce can of mushroom soup

½ cup milk

2 5-ounce cans of tuna in water, drained

1 ¼ cup crushed potato chips

1 cup peas, drained

Mix soup and milk in a small casserole dish, stir thoroughly. Add tuna and 1 cup of crushed potato chips and peas. Stir well. Sprinkle top with remaining crushed potato chips. Bake 375 F. for 25 minutes.

veg all casserole

Bryson L. Hatfield

1 15-ounce can Veg All, drained

1 8-ounce can water chestnuts, drained and diced

½ large onion, diced

½ cup mayonnaise

1 10 3.4-ounce can cream of chicken soup

BakeD MacaronI & cheese

Missy Casner

1-pound box of shell macaroni

2 ¾ cups of milk

½ cup butter

¼ teaspoon pepper

1 teaspoon sea salt

1-pound block white queso

Velveeta cheese

1 pound shredded colby jack or mild cheddar cheese

¼ cup flour

½ cup egg whites or 2 eggs

1 sleeve of Ritz crackers crumbled

MexIcan sTreeT corn

Margaret Kroman

6 ears fresh corn on the cob, husked

2-3 tablespoons vegetable oil

2-3 tablespoons mayonnaise

1 tablespoon sour cream

1 teaspoon lime juice

Chili powder Dash of cayenne pepper (to taste)

Salt and pepper, to taste

¼ cup crumbled queso fresco

¼ cup chopped fresh cilantro

Bryson L. Hatfield

1 15-ounce can Bush’s baked beans (with onions)

½ large onion, diced

½ large green bell pepper, diced

1/8 - ¼ cup brown sugar

½ teaspoon salt

¼ teaspoon pepper

Good dash of ground mustard (½ - 1 teaspoon)

4 squirts ketchup

2 squirts mustard

Bacon, cut into bite size pieces

In a mixing bowl, combine all ingredients but the bacon. Mix well. Place in a greased 10 x 6 baking dish. Cover top with bacon pieces. Bake at 325 F. for 1 hour and 30 minutes. Allow to stand for 10 minutes before serving.

1 8-ounce package sharp cheddar cheese, grated Salt and pepper, to taste

In a mixing bowl, combine all ingredients. Mix well. Place in a greased 10 x 6 baking dish.

2 sleeves buttery-style crackers, crushed

½ cup butter, melted (1 stick)

1/8 teaspoon garlic powder

Mix together. Sprinkle over the casserole. Bake at 400 F. for 30-35 minutes.

lexIngTon, norTh

carolIna sTyle BBQ slaw

Bryson L. Hatfield

2/3 cup ketchup

½ cup apple cider vinegar

½ cup sugar

2 teaspoons hot sauce

2 teaspoons salt

2 teaspoons black pepper

1 medium cabbage head, shredded fine

In a mixing bowl, combine the first 6 ingredients; mix well. Stir in cabbage. Let sit, stirring occasionally for 25 minutes. Chill several hours before serving.

Preheat oven to 350 F. Cook macaroni until tender; drain. Melt butter over medium heat, then stir in the flour, salt and pepper until smooth. Cook and stir mixture until bubbly. Stir in cooked macaroni, milk and 4 cups of cheese. Transfer to an ungreased 13 x 9 baking dish. Cover with nonstick foil and bake until bubbly, 45-50 minutes. Uncover; take a large sleeve of Ritz crackers and a cup of shredded cheese and bake for 5-10 minutes or until golden brown. Let stand for 5 minutes before serving.

Preheat grill for high-heat. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. In a medium bowl, combine mayonnaise, sour cream, lime juice, chili powder, cayenne, salt and pepper. Brush over each ear and garnish with queso fresco and chopped cilantro. OR Preheat cast iron skillet with small amount of vegetable oil. Cut corn kernels off cob and lightly char. In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder, cayenne, salt and pepper. Garnish with queso fresco and chopped cilantro.

6 servings.

Total time: 20 minutes

ThrIFTy Tuna casserole

DelIcIous BakeD Beans

MexIcan sTreeT corn

corn puDDIng

Linda

Reichenbacker

1 package honey cornbread and muffin mix

1 tablespoon honey

1 can cream-style corn

1 stick butter, softened

1 cup sour cream

Extra honey to drizzle over top

Preheat oven to 375 F. Mix together all the ingredients in a medium-sized mixing bowl. Lightly grease a 9 x 9 baking dish and pour corn in the pudding batter. Bake for 50 minutes. Remove from oven and allow to cool for 5 minutes before serving. Serve a heaping spoonful and drizzle honey over the top.

Black Beans wITh corn anD

ToMaTo

Theresa Rouse

1 15-ounce can of black beans, drained and rinsed

1 cup tomatoes, cut fresh or canned

1 teaspoon fresh parsley, chopped

½ teaspoon chili powder

1 cup frozen corn, thawed

1 clove garlic, puréed or roasted

1/8 teaspoon cayenne pepper

Combine beans, corn, tomatoes and garlic. Add parsley, pepper and chli powder. Serve. Serves 4, 2 cups each, about 110 calories per serving.

BroccolI QuIche

Theresa Rouse

2 cups fresh broccoli, chopped and covered with water

3 eggs

1 cup milk

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup Bisquick mix

Choice: green pepper, onion, tomato and mushroom.

Favorite cheese, shredded

Cook broccoli 10 minutes. Drain. Put broccoli in bottom of greased pie plate. Top with cheese. Spinkle on choice vegaable. Mix eggs, milk, salt and pepper and bisquick mix

Pour mixture over cheese and broccoli mixture. Bake at 350 F. for 25-30 minutes. Let stand 5 minutes before serving.

specIal Bake Beans

Theresa Rouse

½ pound ground beef

5 bacon strips, cut up

½ cup onion, chopped

2 16-ounce cans pork and beans

1 16-ounce can lima beans

1 16-ounce can kidney beans

1/3 cup brown sugar, packed

¼ cup white sugar

¼ cup ketchup

¼ cup barbeque sauce

2 tablespoons molasses

2 tablespons prepared mustard

½ teaspoon chili powder

½ teaspoon salt

Fry together and drain ground beef, bacon and onion. Mix brown sugar, white sugar, ketchup, barbeque sauce, molasses, mustard, chili powder and salt. Pour into a 9 x 13 x 2 pan. Bake at 350 F. for 1 hour.

BakeD MacaronI & cheese

DelIcIous BakeD Beans

ThrIFTy Tuna casserole

gooey chIcken

Carol Boyer

1 8-ounce bottle Russian dressing (or substitute)

1 10-ounce jar apricot preserves

1 package onion soup mix

2 1/2 -3 pounds chicken, cut up Season with salt and pepper

Skin the chicken if you wish. Place in 13 x 9 x 2 baking pan. Sprinkle with seasoned salt and pepper. Combine dressing, preserves and onion soup mix in a bowl. Pour over chicken. Bake at 375 F. for 45 minutes; baste occasionally, then turn chicken over and bake 35 minutes more, basting occasionally. Serve with rice and a green salad.

upsIDe-Down pIzza

Theresa Rouse

1 pound ground beef

1 teaspoon salt, optional

¼ teaspoon pepper

1 small jar pizza sauce

8 ounces mozzarella, sliced

½ cup sour cream

1/3 cup Parmesan cheese

2 tablespoons margarine

Brown beef and drain; mix with salt and pepper. Add pizza sauce and pour mixture into 9 x 13 pan. Cover with sliced mozzarella cheese. Spread sour cream on top. Then, press crescent rolls (unrolled) on top. Combine margarine and Parmesan cheese with fork and sprinkle on top of dough. Bake at 350 F. for 20-25 minutes.

easy scallopeD chIcken

5 slices white bread, crusted and cubed

3 eggs, well-beaten

1 10 3/4-ounce can cream of mushroom soup

1 4-ounce jar sliced mushrooms, drained

1 medium onion, diced

2 cup chicken, cooked and diced

2 cup cheese, grated (any variety)

1/2 cup celery, chopped

1 3/4 cup mayonnaise

1/2 cup butter, melted (1 stick)

Mix all ingredients together in mixing bowl. Pour into a greased 9 x 13 baking dish. Spread evenly. Bake at 350 F for 35 minutes. Cool for 15 minutes before serving.

chef’s notes: Delicious hot or cold.

crock-poT BarBeQue sausages

Rita Blaker

1 12-ounce. bottle of Heinz chili sauce

1 10-12-ounce jar grape jelly

1 14-ounce package miniature smoked sausage links

Combine chili sauce and grape jelly in a crock-pot. Stir in miniature smoked sausage links. Cook on low for 2-3 hours or on high for1 hour and 30 minutes.

Dry ruB For rIBs

- BoBBy Deen sTyle

Margaret Kroman

1 tablespoon Hungarian paprika

1 ½ teaspoons dark brown sugar, packed

1 ½ teaspoons orange zest, finly grated - consistency

1 ½ teaspoons salt

¾ teaspoon ground cumin

¾ teaspoon ground black pepper

Pinch of cayenne pepper (up to ¼ teaspoon if you like it spicy)

½ cup apple juice or orange juice

4 pounds of ribs (baby back or spare ribs), cut into 2-rib portions

In a gallon zip-lock bag, mix together all ingredients except the ribs, then add the ribs and seal the bag. Massage the ribs until each is coated with the rub.

Refrigerate ribs for 2-24 hours. Preheat oven to 350 F. Place ribs in a foil-lined roasting pan - bone side down. Pour juice around the ribs. Cover with foil. Bake for 1-1 ½ hours, until meat easily pulls off the bones. Remove foil and brush with BBQ sauce. Place under broiler for 5 minutes. (Watch carefully so as not to burn the sauce.) Serve with additional BBQ Sauce.

easy grIlleD salMon

wITh sauce

Joe and Judy Persinger

Fresh salmon filet for two Canola oil, spray

Salt and pepper

4 tablespoons brown sugar

2 tablespoons balsamic vinegar

1 tablespoon lemon juice

Coat both sides of salmon with canola oil. Season flesh side with salt and pepper. Grill to your liking. In small saucepan, mix brown sugar, balsamic vinegar and lemon juice. Bring to a boil, then reduce heat to warm. Serve over freshly grilled salmon.

InDIvIDual

MeaTloaF paTTIes

Kristal Hubbard

2 pounds ground beef or turkey

1 medium onion, minced fine 110.5-ounce can undiluted vegetable soup or minestrone

½ cup powdered milk

2 cups dry bread crumbs

2 eggs

½ cup ketchup

Salt, pepper and garlic powder to taste

In a food processor, mix soup until blended well. Pour soup mixture in a bowl and add remaining ingredients. Use a hamburger-patty shaper, or form into a normal-size hamburger patty. Cook patties on the stove or grill. You can individually wrap and freeze the uncooked patties to use at a later time. Yield 10-12 patties.

salMon paTTIes

Kristal Hubbard

1 16-ounce can salmon, drained

½ cup chopped onion

1 cup Fine bread crumbs (divided)

2 eggs, beaten

1 teaspoon dill weed

½ teaspoon dry mustard

Drain salmon and flake. Mix ½ cup bread cumbs, eggs, dill weed, dry mustard and salmon. Shape into 4 patties. Coat with remaining bread crumbs (you will have some leftover). Fry in a skillet over medium-heat until browned (3-4 minutes on each side).

garlIc chIcken skewers

Theresa Rouse

6 boneless chicken breasts

½ cup soy sauce

3 tablespoons honey

6 garlic cloves, finely chopped

2 lemons, feshly squeezed

Pound the chicken breast flat and cut into strips. Put in large bowl and set aside. Mix rest of ingredients together in bowl. Pour marinade over chicken and let sit for 4 hours. Lace marinated chicken onto wood skewers and grill over hot coals until chicken is cooked. Serves 6-8.

lI’l cheDDar MeaT loaves

Theresa Rouse

1 egg

¾ cup milk

1/2 cup cheddar cheese, shredded

½ cup quick-cooking oats

½ cup chopped onion

1 teaspoon salt

1 pound ground beef, lean

Topping:

2/3 cup ketchup

½ cup packed brown sugar

1 ½ teaspoons prepared mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into 8 loaves (or you can shape into large balls for individual servings. Place in a greased 9 x 13 x 2 baking dish. Combine ketchup, brown sugar and mustard. Spoon over loaves. Bake, uncovered, at 350 F. for 45 minutes or until the meat is no longer pink and meat thermometer reads 160 F.

BlT (Bass, leTTuce & ToMaTo sanDwIch)

Theresa Rouse

1 cup flour

1 teaspoon salt

1 teaspoon pepper

1 cup buttermilk

1 cup cornmeal

8 bass fillets

Season flour with salt and pepper. Heat cast-iron skillet over medium-high heat. Add 1 inch of canola oil. Dredge bass fillets in flour mixture, shake off the excess. Dip fillets, one at a time in buttermilk. Dredge in cornmeal. Place in cast-iron skillet pan and fry for about 2 minutes. Turn fish, fry 2 more minutes. Drain on paper towel. Assemble sandwich: mayonnaise, lettuce, tomato and bass fillet.

Black Bean Burgers

Theresa Rouse

1 can black beans, drain & mash half of them

1 tablespoon cilantro, finely chopped

¼ chipotle chili, finely chopped

Box of cornmeal

Olive oil, to taste

Coat with cornmeal. Cook in olive oil or leave wax paper and freeze. Makes 4 patties.

corn MuFFIns

Kristal Hubbard

¼ cup vegetable oil

½ cup Sugar

2 eggs

½ cup flour

¾ cup cornmeal

3 teaspoon Salt (can reduce or omit)

¾ cup milk

Cream oil and sugar together with spoon. Add eggs. Alternate remaining dry and wet ingredients. Bake for 20-25 minutes at 425 F.

Jalapeno cornBreaD

Erica Malone

4 tablespoons (½ stick) unsalted butter, melted and cooled, plus softened butter for the skillets and for serving

1 cup All-purpose flour, sifted

1 cup fine stone-ground yellow cornmeal

1 teaspoon kosher salt

½ teaspoon garlic powder

1 cup heavy cream

2 large eggs

1 cup drained canned white corn

¼ cup chopped drained pickled jalapenos (Optional) ¼ cup chopped drained roasted pimientos

Position a rack in the top third of the oven and preheat the oven to 375 F. Butter a 10-inch cast-iron skillet. In a large bowl, whisk together the flour, cornmeal, salt and garlic powder. In a medium bowl, whisk together the melted butter, cream and eggs. Add the liquid ingredients to the flour mixture along with the corn and jalapenos (if using) and pimientos (if using). Stir until moistened but not overmixed; the batter will be thick. Scrape the batter into a prepared skillet and smooth the top. Bake until the top is lightly brown, the edges are brown and a tester inserted in the center comes out clean, about 50 minutes. Slice the warm cornbread into 6 wedges and serve at once with pats of butter. Cornbread is best the day it is made. Wrap leftovers tightly in foil and store at room temperature for up to 3 days. Reheat by slicing and toasting or boiling.

chocolaTe chIp

pounD cake

Bryson L. Hatfield

1 15.25-ounce box yellow cake mix

1 3.4-ounce box instant chocolate pudding mix

4 eggs, beaten

½ cup oil

½ cup water

8 ounces sour cream

1 tablespoon vanilla extract

1 tablespoon butter extract

12 ounces semi-sweet chocolate chips

1 cup nuts, finely chopped (your choice)

In a mixing bowl, combine the first eight ingredients. Beat until smooth; fold in chocolate chips and nuts. Spoon into a greased 10-inch Bundt pan. Bake at 350 F. for 45-60 minutes. Cool completely. Frost with chocolate frosting (homemade or canned), or a simple confectioner’s glaze, if preferred.

Banana nuT BreaD

Bryson L. Hatfield

½ cup butter, softened (1 stick)

1 ½ cups sugar

2 large eggs

1 teaspoon vanilla extract

2 cups All-purpose flour

1 teaspoon baking soda

½ teaspoon salt

¾ teaspoon cinnamon

½ teaspoon nutmeg

1/3 cup buttermilk

3 large bananas, ripened and mashed

1 ½ cups pecans, finely chopped

Preheat the oven to 325 F. Grease two 9 x 5 x 3 loaf pans. Set aside. In a mixing bowl, cream butter and sugar together. Add eggs and vanilla extract. Mix well. Sift dry ingredients together. Add to batter, alternately with buttermilk. Mix well. Fold in bananas and nuts. Divide between prepared pans. Bake for 1 hour and 15 minutes. Cool completely, before removing from pans.

oreo FluFF

4 ounces cream cheese, softened

1 1/2 cup milk

3.4 ounces instant vanilla pudding

24 Oreo cookies, crushed

16 ounces whipped topping, thawed

In a small bowl, break cookies into pieces. Set aside. In a large bowl, combine cream cheese and milk and whisk to combine. Add in the pudding and mix well. When slightly firm, add in cookies and fold to coat. Finally, fold in whipped topping being careful not to over mix. Mix just until no more yellow or white streaks remain. Put into your serving dish of choice, cover and refrigerate overnight. Top with additional cookie crumbs if desired and serve.

washIngTon apple cake

Cake:

1 cup vegetable oil

2 cups sugar

3 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

4 cups apples, peeled, pared, and thinly sliced

1 cup pecans, chopped

1 cup raisins

In a mixing bowl, combine oil, sugar, eggs, and vanilla extract. Beat until thick and light. Sift together flour, cinnamon, baking soda, and salt. Mix into batter. Batter will be stiff. Gently fold in apples, nuts, and raisins. Spread in a greased 9 x 13 x 2 baking dish. Bake at 350 F for 1 hour. Cool completely.

Icing:

6 ounces cream cheese, softened

1/4 cup butter, softened (1/2 stick)

2 cups confectioner’s sugar

1 teaspoons vanilla extract

Mix together until creamy. Ice cooled cake.

coconuT creaM pIe

1 3.4-ounce package instant coconut cream pudding mix

2 cups milk

1 8-ounce package cream cheese, softened

1 cup confectioner’s sugar

2 teaspoons vanilla extract

1 8-ounce package whipped topping, thawed

1 cup coconut flakes, toasted and cooled

2 6-ounce graham cracker pie crusts

In a bowl, combine pudding mix and milk together. In another bowl, combine cream cheese, confectioner’s sugar, vanilla extract, and whipped topping. Fold in pudding mixture, and 3/4 cup coconut flakes. Divide between pie crusts. Sprinkle with remaining coconut flakes. Chill for at least 1 hour before serving.

BlueBerry yuM yuM

Crust:

1 cup all-purpose flour

1/2 cup brown sugar

1/2 cup butter, melted (1 stick)

1/2 cup nuts, chopped

1 teaspoon vanilla extract

Mix together. Press along the bottom of a greased 9 x 13 baking dish. Bake at 325 F for 25 minutes. Cool completely.

Filling:

1 8-ounce packge cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

1 8-ounce package whipped topping, thawed

Mix until smooth. Spread over cooled crust.

Topping:

2 21-ounce cans blueberry pie filling (cherry, peach, or strawberry can also be used)

Spoon over top. Chill overnight.

Down In The DuMps cake

Kristal Hubbard

Chef’s notes: This cake is super rich, so grab the ice cream.

Beat together:

2 cups flour

1 ½ cups sugar

4 teaspoons baking powder

½ teaspoon salt

Generous 6 tablespoons cocoa

Stir in:

1 cup milk

4 tablespoons vegetable oil

Spread mixture in a nongreased 9 x 13 pan.

Blend in a small bowl: 2 cups brown sugar, 1/2 cup cocoa. Sprinkle over top of batter. Pour 3 cups of hot water over all. Pudding will form on the bottom of the cake.

Bake at 350 F for 45 minutes.

BeTTer Than sex DesserT

Bryson L. Hatfield

1 box Jiffy brand yellow cake mix (not cornbread mix)

8 ounces cream cheese, softened

1 3.4-ounce package instant vanilla pudding mix

2 cups milk

1 20-ounce can crushed pineapple, drained

8 ounces whipped topping, thawed

10 ounces maraschino cherries, drained and diced

1 cup nuts, chopped (your choice)

Prepare baking according to package directions, but use a 7 x 11 greased baking dish. Cool completely. Using a wooden spoon handle, cover the top of the cake with holes (lots of them).

In a mixing bowl, combine cream cheese, pudding mix, and milk together. Pour over cooled cake. Sprinkle it with crushed pineapple. Top with whipped topping, cherries, and nuts. Chill overnight, before serving.

DouBle ToFFee DelIghT

Jody

Kaufman

1 ½ cups brown sugar

1 cup chopped nuts

1 tablespoon cinnamon

2 cups flour

1 cup sugar

2 teaspoons baking powder

1 teaspoon salt

1 3.4-ounce package dry instant vanilla pudding mix

1 3.4-ounce package dry instant butterscotch pudding mix

1 cup water

¾ cup cooking oil

1 teaspoon vanilla

4 eggs

Grease bottom of a 13 x 9 baking pan, set aside. Preheat oven to 350 F.

Combine brown sugar, nuts and cinnamon and set aside.

In a large bowl, combine flour, sugar, baking powder, salt, vanilla pudding mix, butterscotch pudding mix, water, cooking oil, vanilla and eggs. Beat for 2 minutes at medium-speed, scraping bowl often.

Pour batter into the prepared pan and sprinkle with brown sugar mixture. Pour remaining batter over brown sugar and sprinkle with remaining brown sugar. Bake at 350 F for 40-45 minutes or until top springs back when lightly touched.

Sandy Kilgas

1 angel food cake

½ cup cold milk

1 4-serving box instant vanilla pudding mix (may use sugar free)

1 8-ounce can crushed pineapple (in its own juice)

1 8-ounce container Cool Whip (may use sugar free or lite)

In a large bowl, combine milk, pudding mix and pineapple with juice. Mix on low or stir until blended thoroughly, about 2 minutes. Fold in Cool Whip. Refrigerate until ready to serve on angel food cake.

Another option is to cut the angel food cake in half horizontally and spread half of the pudding topping in the middle, put the angel food cake over the pudding layer and top with the remaining pudding mixture. (Do not spread on the sides since there won’t be enough to cover the entire cake.) If desired, may garnish with ½ cup coconut and maraschino cherries.

Bryson L. Hatfield

12 large, fresh peaches, peeled, pitted and chopped

2 cups sugar

114-ounce can Eagle brand milk

8 cups whole milk

8 ounces sour cream

1 tablespoon vanilla extract

1 ½ teaspoons almond extract

In a mixing bowl, combine all ingredients. Pour into the ice cream freezer. Churn, per manufacturer’s instructions.

Makes 1 gallon.

olD FashIoneD peach Ice creaM

BlueBerry yuM yuM

orea FluFF

Banana nuT BreaD