Sandra Padgett

Fruita, Colorado

My Southern Friend's Sweet Potato Casserole that is WAY better than our sad excuse of a Midwestern Version

Recipe

Growing up my family made this sweet potato casserole that had a marshmallow topping. My dad always told me that we shouldn't "hate" things... however... I hated this casserole! Not until I was grown up and had a family of my own did I run into a friend from the south that changed the way I feel about sweet potatoes! This recipe says it’s a casserole... but really it could be a dessert! It's that good! It has half a pound of butter in it for goodness sake! Thank the good Lord for people from the south!!! 2 Cans Bruce’s Sweet Potatoes - Drained (29 oz.) 3 Eggs 2 Sticks Butter 3/4 cup sugar 1 TBSP Vanilla. Mix all the above ingredients and place in a casserole dish. For the topping (yes, there is more): 1 1/2 cups crushed cornflakes 1/2 cup chopped pecans 1/2 cup brown sugar Mix the above and place on top of the casserole. Bake at 350 for 30 minutes. Get out the fork and enjoy!

Tonya Daviner

Seymour, Indiana

Taco Soup

Recipe

I make this very often because of all the rave from family and friends. If you like tacos then you will love the soup version. This is very tasty and easy to prepare. Ingredients: 1 1/2 lb ground beef or 3/4 sausage, 3/4 beef, 1 pkg taco spice, 2 reg cans corn, 2 cans chili beans or sub Hormel chili w/beans, 2 reg cans diced tomatoes w/ green chilies 1 cup water use more if you like extra soupy 1 sm onion 1. Cook beef and onion until brown 2. Mix rest of ingredients into crock pot on low-med 3. Add beef and onions and stir regularly 4. Leave in pot for 4-6 hours Serve with tortilla chips, lettuce, cheese and sour cream (all optional)

Nicole Finsley

Cadiz, Ohio

Autumn Bisque

Recipe

1 pound Butternut Squash, peeled, seeded and cubed 2 tart apples, peeled, cored and cubed 1 medium onion, chopped 2 slices of white bread, crusts removed, and cubed 4 cups of chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon dried rosemary, crushed 1/4 teaspoon dried marjoram 2 egg yolks slightly beaten 1/4 cup heavy whipping cream In a large saucepan, combine the first 9 ingredients. Bring to boiling, reduce heat and simmer, uncovered, about 35 minutes or until the squash and apples are tender. Remove from heat and cool slightly. Spoon 1/3 of the soup into a blender and blend until pureed. Repeat with remaining soup. If you like "chunky" soup, all you have to do is puree only half of the soup. Return the pureed mixture to the saucepan. Reheat soup gently over very low heat. In a small bowl, stir together egg yolks, and whipping cream. Beat in 1 cup of hot soup, then add the yolk mixture to the saucepan, stirring constantly. Heat and stir just until the soup begins to boil. Transfer the soup to a tureen and garnish with apple slices and rosemary, this part is optional, but it does make a beautiful presentation.

Ann Bertling

Racine, Wisconsin

Preserved Children

Recipe

Take 1 large field, half a dozen children, 2 or 3 small dogs, a pinch of brook and some pebbles. Mix the children and dogs well together: put them on the field, stirring constantly. Pour the brook over the pebbles: sprinkle the field with flowers: spread over all a deep blue sky and bake in the sun. When brown, set away to cool in the bathtub. Hug and love them after.

Nancy Hayden

Rose Hill, Kansas

Mayonnaise Biscuits

Recipe

1 C. Self-rising Flour, 1 t. Baking Powder, 1/2 C. Milk, 1/4 C. Mayo.  Blend milk and mayo. Sift dry ingredients. Add to milk mixture. Mix thoroughly. Spoon into greased muffin tins and bake at 400 degrees for 12-15 min. Oh, so good!

Rachel Regina Smith

Ridgecrest, California

Sea Food Stuffing

Recipe

1 jar of raw oysters, half lb. of octopus, chop both fine half lb. of shrimp and clams 1can of water chestnuts chopped 3 sticks of celery chopped small 1 whole onion chopped small 1 can of mushroom soup,1 11 oz. bag of Craizins.  Sauté your celery and onions in butter ‘til brown then add soup with a cup of water then 2 bags of stuffing mix then fold in all other ingredients then you are ready to stuff or cook separately

Amber R Barber

Gilbert, Arizona

PUMPKIN WHITE CHOCOLATE CHEESECAKE WITH GINGERSNAP CRUST

Recipe

CRUST- 2 cups gingersnaps (whole) 6 TBLS. butter, 1 1/2 TBLS brown sugar FILLING- 3-8 oz cream cheese (room temp) 3/4 cup pumpkin 3/4 cup melted white choc. 1 cup sugar 3 eggs 1 tsp. vanilla 1/4 tsp. nutmeg 1 tsp. cinnamon TOPPING- 1/2 cup almonds ( I do not like almonds, so I use macadamia nuts.) 1 tsp. sugar 2 TBLS. butter.  Pre-heat oven to 350, wrap outside of pan with foil, in processor grind gingersnaps, add sugar, melted butter and press into 9 inch spring form pan, Bake 5 to 7 minutes. Take out and keep oven at temp. Mix cream cheese and sugar in processor until smooth, add the rest of ingredients and process until completely mixed and smooth. Pour mixture into prepared crust and bake 50 minutes to 1 hour, until cheesecake starts to crack. While cooling, process almonds butter and sugar in processor, spread evenly on cookie sheet and put in oven for 6-7 minutes until starting to toast. Spread evenly on top of cheesecake and cool 4 to 5 hours, remove ring of pan and serve.

Alicia Robinson

Albuquerque, New Mexico

Bizcochitos: Traditional Spanish Holiday Cookie

Recipe

BIZCOCHITOS (Beess-co-chee-toess) rich, spicy, cut-out cookies Preheat oven: 350-F. Baking Time: 10 min. Yield: 5 dozen Freeze well 6 Cups sifted flour 3 tsp. baking powder 1 tsp. salt 1 pound lard or butter 1 1/2 cups sugar 2 tsp. anise seed, 2 eggs 1/4 cup brandy or thawed OJ concentrate 1/4 cup sugar 1 Tbs. cinnamon ---------------------------------------------------- 1. Sift flour with baking powder and salt. 2. Cream shortening with sugar and anise seed. (Electric mixer may be used.) Beat eggs until light and fluffy, add to the creamed mixture. Add flour mixture and brandy (alternately) and mix until well blended. Use only enough brandy to form a stiff dough. 3. Knead slightly and pat or roll to 1/4 inch thick. Cut into desired shapes - fleur de lis shape is traditional, 4. Dip or dust the tops with a mixture of 1/4 cup sugar and 1 Tbs. cinnamon. Bake 10 minutes or until very lightly browned. Feliz Navidad!

Tammy Fodrea

W. Lafayette, Indiana

Mystery Mini Loaves

Recipe

2½ c. soft bread crumbs ½ c milk 3 eggs, beaten 1 pkg. dry onion soup mix 3 pounds lean ground beef ½ t salt ½ t pepper Sauce: ½ c brown sugar 16 oz shredded sauerkraut, drained 12 oz cranberry sauce, mashed up 12 oz chili sauce, plus a little water to rinse all sauce out of jar Soak bread crumbs in milk. Add beaten eggs and dry soup mix; stir well. Add ground beef, salt and pepper. Mix well. Shape into small loaves or balls. Place in 13x9 inch baking dish. Combine sauce ingredients. Pour over meat loaves and bake at 350.

Amber N. Russo

Rochester, New York

Mom's Roasted Potatoes with Italian Sausage

Recipe

You will need a large roasting pan, aluminum foil, one 5 lb. bag of white potatoes, one dozen Italian sausage links, 3-5 large red and green peppers, 1/2 of a large onion, (fresh, minced garlic if desired),pepper, salt, seasoning salt and parsley. Preheat oven to 350 degrees. Peel and dice potatoes into quarters and place in roasting pan with about 1/2 inch of water covering the bottom. Slice peppers and onions to cover potatoes. Season with pepper, salt, seasoning salt (garlic if desired) and parsley. Cut Italian sausage in quarters and remove casing. Place aluminum foil over entire pan and place on center rack in oven. Bake for 1 1/2 hours, remove foil, stir contents, and let it bake for another 30 minutes with the foil removed (or until sausage are browned and potatoes are soft when tested with a fork). Serve with a side of butter/margarine and some warm bread and ENJOY! This recipe was always a favorite of mine when I was living at home, and now that I am recently married, it is a comfort food to make at my new home. I actually just made it for the first time for my husband last night for dinner. It is a perfect meal for those cold nights that the Fall and Winter bring!

Karri Tarsha

Adrian, Michigan

Chicken Wing Dip

Recipe

2- 8 oz packages cream cheese, softened ½ cup pepper sauce 1 teaspoon garlic powder 1 cup blue cheese or ranch dressing 2 cups diced cooked chicken 1 cup Cheddar cheese, shredded 1. Preheat the oven to 350 degrees F. 2. In a medium bowl, stir together the cream cheese, hot pepper sauce and garlic powder until well blended. Mix in the dressing, chicken and Cheddar cheese. Transfer to a crock pot, heat on high until warm, then turn to low to serve. (Also good cold though!) Serve with tortilla chips.

Angie Bartek

Thornton, Colorado

Holiday Style Green Beans-Best side ever

Recipe

1 1/2 lbs green beans, 1/2 lb bacon-chopped, 1 red bell pepper, 1/2 red onion-chopped, 1/4 c brown sugar, salt and pepper.  Blanch green beans (boil for about 7 min. then place in cold water to retain color). Fry chopped bacon. When bacon is done drain 3/4 of fat and add green beans-sauté for 1 min. Chop red pepper and onion, add and sauté for another min. Stir in brown sugar and add salt and pepper to taste. This is great for holidays because it makes a sweet red and green side. Even though I make a ton of it, I never have any leftovers and always have to give the recipe out!

Lois Zwernemann

Waco, Texas

Breakfast Before

Recipe

This is wonderful for holiday times when family is gathering - You can put this in the oven early in morning and visit or unwrap gifts while breakfast cooks! The wonderful smell will cause your guests to rise and shine! Bread (to cover bottom of 9X13 baking dish 6 eggs 2 c. milk 1 c. grated cheese (cheddar, American, Colby - whatever you like) 1 lb. browned sausage- drained (or you may use bacon) 1 tsp. dry mustard chopped onions and or green pepper to taste salt and pepper Spoon the crumbled, browned sausage (or bacon over the bread, then layer of cheese, then onion/green pepper. Mix the eggs, milk, salt, pepper and dry mustard. Pour over the sausage, cheese, onion and bread layers. Cover and refrigerate overnight - Bake at 350 degrees for 45 minutes to 1 hour.  Serve and enjoy!!!

Debbie Snyder

Evansville, Indiana

Mountain Dew Cake

Recipe

1 Yellow (pudding in the mix) cake mix 1 Vanilla Instant Pudding (4 serv size) 4 eggs 1/2 C Oil 1/2 C Water 1/2 C Mt. Dew Mix all ingredients and pour into a greased Tube or Bundt pan. Bake at 350 degrees for 35 minutes. When cake is nearly done, combine the following ingredients and bring to a boil: 1 stick butter 1 C Sugar 1/3 C Mt. Dew Keep warm until cake comes out of oven. When cake is done, pour hot mixture around outside & inside edges of cake, but mostly on the outside edge. Let mixture soak into cake for several minutes (there is no set time for this...I've done it in as little as 10 minutes and as much as 2 hours). Invert cake onto serving plate. Sprinkle with powdered sugar.

Randy Kelley

Camden, Arkansas

Deer in a Blanket or Deer Shish-Ka-Bobs

Recipe

Hello---here we go--take 1-2 packs deer Steak--take steaks and beat them tenderizing them with a Mallet--or edge of a saucer--1-2 minutes--then take small Banana pepper or hot pepper your choice---roll it up inside steak--take a strip on raw Bacon and wrap Bacon all the way around Deer--and push tooth pic through holding all together-----set this aside in a pan --should make like 40 what I call Deer in a Blanket---now get a large bowl--put 4 tbl spoons Worcestershire sauce -2 tsp Mustard--2 tsp brown Sugar-3 tsp-lemon Juice-and a whole bottle of your favorite Steak sauce--mix all together---then pour all over meat in the other pan covering the top of all the meat---put in ice box-24-30 Hours---then take out Plug up George Foreman Grill---takes 15- 20 minutes- to grill--basting with the sauce---YUMMMMY---they are like a big bite size --Normally never makes it to the Plate---eat them on the stick----enjoy--and their good for you---easy Fast and Fun------Randy

Brenda Vernon

Harrah, Oklahoma

Upside-Down Apple French Toast

Recipe

Prepare the night before 1/2 c (1 stick) butter 1 1/4 c packed brown sugar 1 T water 3 Granny Smith apples Cinnamon, to taste 1/2 c raisins 1 loan French bread, sliced 1 1/2 inches thick 1 1/2 c milk 6 eggs 1 t vanilla Nutmeg, to taste Creme Topping Sliced toasted almonds, for garnish Combine butter, brown sugar and water in a saucepan. Heat on medium until bubbling, stirring frequently. Place in a 9x13 inch pan and allow to cool for 20-30 minutes. Peel, core and slice the apples. Place the slices in rows, close together (overlapping), on top of the sauce in pan. Sprinkle with cinnamon and raisins. Place the slices of bread on top of the apples. Mix together the milk, eggs and vanilla. Pour over bread. Sprinkle with a little nutmeg. Cover and refrigerate. Bake at 350 degrees for approximately 60 minutes, or until golden brown and crispy on top. Serve upside-down. Spoon the sauce in the pan over the French toast. Serve with Crème Topping and garnish with almonds. (Serve 6-8) Crème Topping 1/2 c whipping cream 1/2 c sour cream 1/4 c sugar 1/2 t. almond extract Whip on high until thickened. Place 2 tablespoons of topping on top of French toast. This is a new one for me but one I love. It is excellent for Christmas morning breakfast.

Diana Williamson

Peculiar, Missouri

Tropical Cranberry Salsa

Recipe

1 package raw cranberries, 1 cup water, 1 cup sugar, 1 cup mandarin oranges drained, 1 cup can crushed pineapple drained.  In a sauce pan combine cranberries, water and sugar. Cook over a medium low heat until cranberries have all popped and have thickened--about 15-20 minutes. Stir occasionally during cooking. Remove from heat and stir in oranges and pineapple and chill. Serve all year round with turkey, ham, grilled chicken or other types of poultry or pork. Especially good with thick cut baked pork chops.

Tricia Ricketts

Versailles, Kentucky

Pumpkin Crunch

Recipe

1 pkg boxed yellow cake mix, 1 15 oz can solid packed pumpkin, 1 12 oz can evaporated milk, 3 eggs, 1 1/2 cup sugar, 1 tsp cinnamon, 1/2 tsp salt, 1 cup pecans, 1 cup butter and 1C cool whip.  Preheat oven to 350. Grease the bottom of a 9x13 pan. Combine pumpkin, milk, eggs, sugar, cinnamon and salt in a large bowl. Pour into 9x 13 pan. Sprinkle the dry cake mix evenly over the pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes or until golden brown. Cool and serve chilled. Top with a dollop of cool whip. Enjoy!

A. Lawrence

Wimberley, Texas

Haroseth

Recipe

Haroseth is a traditional Jewish recipe. It can be served as a relish, but my favorite way to serve it is with crackers, such as Wheat Thins. 1/2 cup walnuts 1/2 cup almonds 2 large apples peeled and diced, 10 pitted dates diced, 1 teaspoon cinnamon, 3 Tablespoons purple grape juice.  Toast nuts until lightly browned. Using a food processor, combine all the ingredients together and pulse-chop coarsely. Refrigerate until ready to serve. The flavors improve throughout the day.

Pam Adkins

Park City, Montana

Day after Turkey Enchiladas

Recipe

Combine: 1 lb. leftover turkey cubed, 1 16 oz. envelope of sour cream, 2 cans cream of chicken soup, 1 small can of diced chilies and 1 bunch of green onions chopped.  Using 1 pkg burrito size tortillas distribute mixture evenly and roll into tube shapes. Place tortillas seam side down in a greased 9x13 pan. Top with cheese of your choice, pepper jack, cheddar, jack or a combination and 1 small can of sliced olives. Bake at 350 degrees for 30 - 45 minutes or until golden and bubbly. Serve with sour cream, salsa and lettuce or just plain for a great after turkey day meal.

Jennifer Westphal

Maquoketa, Iowa

The Yummy Christmas Wreath

Recipe

1 large bag of Marshmallows 2 Tablespoons of Margarine Green Food Coloring 6-7 Cups Corn Flakes Cinnamon Red Hot Candies A Bundt pan Melt your Marshmallows and margarine in a large mixing bowl for 2 minutes in the microwave. If not all melted stir well and put back in for 1 minute intervals until is melted nice. Add green food coloring to desired color, a little goes a long way. Then add your cornflakes. Put into the Bundt pan to mold. You may want to spray it with cooking spray to help it release. After it sets for a couple of hours or overnight, release from the pan and add your Red Hots as holly.  It looks really nice. I can remember requesting my mom make this for me as a child to take to school for our Christmas parties. I also just saw a recipe similar only with Cheerios and they formed them into little trees. They also used gumdrops to decorate. That might be fun to try too.

Dawn Burhans

Anderson, California

Junk Sweet Potatoes

Recipe

1 can of Sweet Potatoes 1 sm can of mandarin oranges 1 green apple ½ cup of chopped walnuts or pecans 1 tsp cinnamon 1 tsp cloves ½ stick of butter/margarine ½ cup of brown sugar or brown sugar substitute Enough small marshmallows to cover top of dish Drain sweet potatoes. Skin the apple and chop up. Mix all ingredients, including the juice from the mandarin oranges into a 9x9 pan. Place in oven at 350 for 20 minutes and then cover with marshmallows until marshmallows are a golden brown.

Rhonda Smith

Florence, Mississippi

Granny Hall's Chocolate Gravy

Recipe

1 c. sugar 2 tbsp. cocoa 2 tbsp. flour 2 c. milk 1 tsp. vanilla 1 tbsp. butter Sift sugar, flour, and cocoa together in saucepan, add milk. On medium heat stir until gravy thickens to desired consistency. Remove from heat add butter and vanilla. This is a favorite of family and guests alike. We love to have "breakfast for dinner" on Christmas Eve, and this is fabulous over hot homemade biscuits!

Mark Hoersten

Piqua, Ohio

Blue Ribbon Baked Beans

Recipe

1 lb - sausage (hot or mild) 2 cups - Onions (chopped) 1 cup - Celery (chopped) 1 can - Chili Beans do not drain (hot or mild) 1 can - Kidney Beans do not drain 1 can - Pork and Beans do not drain 1 can - Green Beans (drain) 1 can Wax Beans (drain) 1 can - Lima Beans (drain) OPTIONAL (I don't use these, can't stand them) 2 TBS - Mustard 2 cups - Brown Sugar 1 can - Tomato Soup 1 12oz can - Tomato Paste 6 - Strips Bacon (cut into 1 inch pieces Brown sausage, onions and celery, after browned and onions are tender drain grease off. Add tomato soup and paste and simmer 20 minutes, add mustard and brown sugar then simmer for 5 more minutes. Combine the rest of the ingredients, except the bacon, mix well. Place in a 9 x 13 pan and top off with the bacon. Bake in oven for 1 hour at 350 degrees. Mushrooms work well in this recipe also. The remainder can be frozen for later use. Makes about 12, 1 cup servings. Calories - 1 cup - 375

Kelli Forest

Lincoln, Nebraska

Soft Molasses Cookies with Pumpkin Cream Cheese Dip

Recipe

Soft Molasses Cookies 3/4 C. Crisco 1 C. packed brown sugar 1 egg 1/2 C molasses 2 1/2 C. all purpose flour 1/2 tsp. salt 2 tsp baking soda 1 tsp ground cinnamon 1 tsp ground ginger 1 tsp allspice 1 tsp nutmeg Crème together shortening and brown sugar. mix in egg and molasses. Fold in dry ingredients and mix well. Cover and chill until firm (1-2 hours). Preheat oven to 350 degrees. Roll into 1 inch balls and roll in white sugar. Place on lightly greased cookie sheet and bake for 9-10 min. Leave on cookie sheet a few min. after you take them out of oven until they are set. Good as they are but try dipping them in the pumpkin cream cheese, very good! Pumpkin Cream Cheese Dip 8 oz. cream cheese, softened 2C. powdered sugar 1/4 tsp ginger 18 oz can of pumpkin 1 tsp cinnamon dash of ground cloves Blend well together and chill for 1 hour before serving with Soft Molasses Cookies. Remember, as tempting as it will be, it's not polite to double dip! Enjoy!

Carol Noller

Fort Collins, Colorado

Frothy Lime Parfait (affectionately called Green Stuff by my kids)

Recipe

Dissolve 3 ounce pkg. of lime Jell-O in 1 cup boiling water 2. Add 3 TBS lemon juice and 3 TBS of orange juice 3. Cream together 8 oz softened cream cheese and 1/4 cup sugar 4.Add liquid to cream cheese and mix until completely mixed together 5. Add 8 oz container Cool Whip 6. Refrigerate in any size dish. This can also be doubled as there are never any leftovers with just one recipe!

Kathy Oaks

Brockpot, New York

Gluten Free New York Style Cheesecake

Recipe

In 2004 I was diagnosed with celiac disease, which means I have to follow a gluten free diet (no wheat, rye, barley or oats) for life. Thanksgiving is a tough time because Thanksgiving is filled with gluten. I had to rework many of my recipes. This is one that actually tastes better gluten free than the old way. I use arrowroot cookies instead of graham crackers for the crust. It is the easiest and best cheesecake I have ever had. 1 cup Arrowroot Cookie Crumbs 1 cup sugar 1/4 cup melted butter, plus 2 tablespoons melted butter 1 1/2 cups sour cream 2 eggs 2 teaspoons vanilla 1 lb cream cheese, broken into small pieces Preheat oven to 350° Mix together the cookie crumbs, ½ cup sugar, and ¼ cup melted butter, and line the bottom of an 8- or 9-inch ungreased spring-form pan. Blend sour cream, ½ cup sugar, eggs, and vanilla in a blender for 1 minute. Add the cream cheese. Blend until smooth. Pour 2 tablespoons melted butter through the top of the machine. Blend and pour into the spring-form pan. Bake in the lower third of a 350° oven for 45 minutes. When baking is finished, turn oven on to broil. Broil the cheesecake until the top begins to show attractive spots of brown. Remove from oven. Refrigerate for 4 hours, preferably overnight, before cutting and serving.

Stephanie Sterling

Reno, Nevada

Texas Temptation

Recipe

This is a recipe handed down from my grandmother and probably from her mother before her. It's my favorite and I have it for my birthday every year...my mom still makes it for me...even though I'm 36 years old now :) Ingredients: 1/2 cup butter 1 1/2 cups all-purpose flour 1 cup chopped walnuts 1 package frozen whipped topping, thawed 1 package cream cheese 1 cup confectioners' sugar 1 package instant chocolate pudding mix 3 cups milk 1/2 cup chopped walnuts Directions: 1. Preheat oven to 375 degrees. 2.I n a medium bowl, combine butter or margarine, flour and chopped walnuts. Mix, then pat into bottom of 9x13 " pan. 3. Bake at 375 degrees for 20 minutes. Allow to cool. 4. Beat softened cream cheese with confectioners’ sugar until smooth. Fold in 1/2 of the whipped topping. Spread over cooled crust. 5. In a medium bowl, combine chocolate pudding mix with 3 cups milk. Mix well and spread over cream cheese mixture. 6. Spread remaining 1/2 container of whipped topping over pudding. Sprinkle with 1/2 cup chopped nuts.

Emily

MONKEY BREAD

Recipe

This is a great easy dessert to make anytime, especially during the holidays when you do not have that much time. I made it for my pre-thanksgiving party and everyone wanted more. Hope you enjoy! MONKEY BREAD What you need: 3 CANS OF BISCUTS 1 STICK OF BUTTER 2 TAPLESPOONS CINNAMON 1 TEASPOON VANILLA 3/4 CUP OF SUGAR 1/2 CUP SUGAR Directions: PUT OVEN AT 350 DEGREES. CUT BISCUTS INTO ¼’S. IN BAGGIE MIX BISCUTS ½ C. SUGAR AND CINNAMON TILL COATED WELL. PUT INTO BUNT PAN. MELT BUTTER, ¾ C SUGAR AND VANILLA AND POUR OVER BISCUTS AND BAKE FOR 30 MINUTES.

Martha Wedgeworth

Petal, Mississippi

Little Bits of Heaven

Recipe

Ingredients: 1 cup butter; 1 1/2 cups confectioner's sugar (includes 1 cup for dusting after baking), 1/2 tsp salt, 1 cup finely chopped almonds or pecans, 1 Tbsp. vanilla extract, 2 cups all-purpose flour. Directions: Preheat oven to 325 degrees. Cream butter in mixing bowl, gradually add salt and 1/2 cup confectioner's sugar. Cream until light and fluffy. Add chopped nuts and vanilla extract. Gradually blend in flour and mix thoroughly. Shape into teaspoon size balls. Place on ungreased cookie sheet and bake at 325 degrees for 15-20 minutes. Sprinkle some of the confectioner's sugar over the cookies while on the cookie sheet. Cool completely. Place approximately 1 cup confectioner's sugar in a storage bag and place several cookies inside at a time. Shake gently to coat the cookies with sugar. Makes 5 1/2 dozen cookies.

Shannon Mcgaugh

El Dorado, Arkansas

Pastor Jack's 2 Can Cake

Recipe

Items needed: 1 yellow cake 2 cans of eagle brand milk 1 can of cream of coconut 1 tub of cool whip bake a yellow cake as directed. when done poke holes in cake using a fork. Empty two cans of eagle brand milk onto the cake letting it soak into the cake. Mix 1 can of cream of coconut and one container of cool whip; spread on top of the cake and refrigerate.  Serve cold.