We want to thank everyone so much for contributing to the recipes that you have found on this blog! We hope that everyone including your friends and family will enjoy having new recipes for the coming year! Please look back next year at this same time for more new recipes to be placed on this blog! So, during the coming new year, keep finding new recipes to share so that everyone can enjoy! MERRY CHRISTMAS & HAPPY NEW YEAR from the Browder's and the Stegall's!

Here are a few pictures from the Tasting Party! Enjoy looking at them!

RECIPE NAME: PEAR POUND CAKE

INGREDIENTS:
2 cups sugar
1 cup oil
2 large eggs
3 cups flour
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
2 tsp. cinnamon
2 tsp. nutmeg
3 cups chopped pears
1 cup chopped walnuts (optional)

HOW TO MAKE THIS:
Combine sugar, oil, eggs, flour, salt, soda, & spices. Stir in pears and nuts. Bake in 300 degree oven for an hour and fifteen minutes or until toothpick comes out clean in a bundt pan.

MY NAME: Helen Ikerd

RECIPE NAME: FUDGIE SCOTCH RING

INGREDIENTS:
1 cup semisweet chocolate chips
1 cup butterscotch morsels
1-14 oz. can sweetened condensed milk
1 cup coarsely chopped pecans
1 cup pecan halves
1/2 tsp. vanilla
Maraschino Cherries, for garnish

HOW TO MAKE THIS:
In top of double boiler, melt chocolate and butterscotch together with the milk. Stir occasionally until mixture begins to thicken. Remove from heat; add chopped pecans and vanilla. Blend well. Chill for 1 hour until mixture thickens. Line bottom of a 9-inch pan, with a 12-inch square of foil. Place 3/4 cups pecan halves in bottom of pan, forming a 2-inch-wide flat ring. Spoon chocolate mixture in small mounds on top of pecans to form a ring. Top with remaining pecan halves. Chill until firm enough to slice. Invert onto a serving plate and garnish with maraschino cherries.

MY NAME: Marcia Browder

RECIPE NAME: MICROWAVE PEANUT PATTIES

INGREDIENTS:
2 cups sugar
1/2 cup Karo Syrup
1/2 cup water
1 3/4 cups raw peanuts
2 Tbs. Butter
1 1/2 tsp. Vanilla
2 - 3 drops red food coloring

HOW TO MAKE THIS:
Combine first three ingredients and microwave for 3 1/2 minutes. Stir in 1 3/4 cups raw peanuts and microwave for 5 minutes. Stir and then microwave for another 4 minutes. Then add, butter, vanilla and red food coloring. Beat very hard until creamy. Pour out onto parchment of wax paper and let cool.

MY NAME: Marcia Browder

RECIPE NAME: RUSSIAN ROCKS

INGREDIENTS:
1 cup brown sugar
1 cup shortening
3 eggs beaten
2 3/4 cups flour
1 1/2 cups raisins
1 cup chopped nuts
1 tsp. soda dissolved in 1/4 cup or less of water
1 tsp. ground cinnamon
1 tsp. ground cloves
1/2 tsp. salt

HOW TO MAKE THIS:
Mix altogether and bake at 350 degrees for 14 minutes. Temperature and time may need to be adjusted to fit one's oven.

MY NAME: Alice Ann Bradshaw

RECIPE NAME: CHOCOLATE CHIP CHEESECAKE

INGREDIENTS:
1 (18 ounce) tube refrigerated chocolate chip cookie dough, cut into slices
3 (3 ounce) packages of cream cheese, softened
3 eggs
1 teaspoon vanilla extract
Nonstick cooking spray

HOW TO MAKE THIS:
Preheat oven 350 degrees. Layer one-half of cookie dough slices on the bottom of a greased 9x13 inch baking dish. Bake sccording to package directions. While baking, beat cream cheese, eggs, and vanilla in a large mixing bowl until smooth. Spread over baked cookie dough. Top with remaining cookie dough slices. Bake for 35 more minutes.

MY NAME: Nichole Carter

RECIPE NAME: CURRIED EGGS

INGREDIENTS:
8 hard cooked eggs
2 T margarine, softened
2 T salad dressing
2 tsp lemon juice
1 tsp curry powder
1/3 tsp salt

HOW TO MAKE THIS:
1. Halve hard-cooked eggs lengthwise and remove yolks.
2. Place yolk in a bowl; mash with a fork until smooth.
3. Add soft margarine, salad dressing, lemon juice, curry powder and salt.
4. Mix these well.
5. Pipe or spoon th yolk mixture into egg white cavities.
6. Garnish as you like
7. Cover and chill until serving time. Makes 16 servings

MY NAME: Lillian Simmons

RECIPE NAME: EASY BARBECUED GLAZED MEATBALLS

Prep time: 20 min Serves 16(2 each)

INGREDIENTS:
1 bag(16 oz) frozen meatballs
1 jar (12 oz) grape jelly
1 cp barbecue sauce

HOW TO MAKE THIS:
1. Combine jelly and sauce in large saucepan.
2. Cook and stir over med. heat until jelly melts.
3. Add meatballs, and heat for 15 min or until meatballs are hot and glazed.
4. Serve on a pre-warmed platter or in a crock pot set on low.

MY NAME: Lillian Simmons

RECIPE NAME: HOMEMADE PEANUT PATTIES

INGREDIENTS:
2-1/2 c. granulated sugar
2/3 c. white corn syrup
1 c. sweetened condensed milk (such as Eagle Brand)
3 c. RAW peanuts
butter
vanilla
red food coloring

HOW TO MAKE THIS:
Combine all ingredients and bring to a boil; cook at 300 degrees until at soft-ball stage, then add 4 teaspoons butter, 1 teaspoon vanilla and a few drops of red food coloring (to your preference). You can add 1/2 cup powdered sugar if mixture is too thin. Drop by spoonfuls on waxed paper and let set. (This recipe works really well in an electric skillet)

MY NAME: Teresa Pierce

RECIPE NAME: COCONUT DELIGHTS

INGREDIENTS:
1 stick margarine
1 box powdered sugar
1 can Eagle Brand
1 tsp vanilla
2 14 oz pkg coconut
1 16 oz chocolate chips
1 half bar paraffin

HOW TO MAKE THIS:
Melt margarine . Mix sugar, Eagle Brand and vanilla. Stir in coconut. Chill in pan for 2-3 hours. Cut into small pieces. Melt paraffin in double boiler. Stir in chocolate chips and dip pieces in chocolate .

MY NAME: Greta Taylor

RECIPE NAME: OLD SCRIPTURE CAKE

The famous “OLD SCRIPTURE” cake. If you know your Bible well, this will pose no problems. If you don’t know it quite that well, the translation will be at the end of the recipe.

CAKE:
INGREDIENTS:
3/4 cup Genesis 18:8
1 1/2 cup Jeremiah 6:20
5 Isaiah 10:14 (separated)
3 cups sifted Leviticus 24:5
3 teaspoons 2 Kings 2:20
3 teaspoons Amos 4:5
1 teaspoon Exodus 3:23
1/4 teaspoon each 2 Chronicles 9:9
1/2 cup Judges 4:19
3/4 chopped Genesis 43:11
3/4 cup finely cut Jeremiah 24:5
3/4 cup 2 Samuel 16:1
Whole Genesis 43:11

HOW TO MAKE THIS:
Cream Genesis 18 with Jeremiah 6. Beat in yolks of Isaiah 10, one at a time. Sift together Leviticus 24; 2 Kings 2; Amos 4; Exodus 30; and 2 Chronicles 9.
Blend into creamed mixture alternately with Judges 4. Beat whites of Isaiah 10 till stiff; fold in. Fold in chopped Genesis 43; Jeremiah 24; and 2 Samuel 16. Turn into 10-inch tube pan that has been greased and dusted with Leviticus 24.
Bake at 325 degrees F until it is golden brown or Gabriel blows his trumpet, whichever happens first. Bake for an hour and ten minutes. Remove from oven. After fifteen minutes, remove it from the pan. Cool completely. Drizzle over it some Burnt Jeremiah Syrup.

BURNT JEREMIAH SYRUP
INGREDIENTS:
1 1/2 cups Jeremiah 6:20
1/2 cup Genesis 24:45
1/4 cup Genesis 18:8

HOW TO MAKE THIS:
Melt Jeremiah 6 in a heavy skillet over low heat. Keep cooking it till it is a deep gold, then add Genesis 24. Cook till smooth and remove from the heat. Add Genesis 18 and stir till it melts, then cool.
After drizzling this on the Scripture Cake, you can decorate it with whole Genesis.

THE SCRIPTURE CAKE:
Genesis 18:8 “And he took butter, and milk, and the calf which he had dressed, and set it before them.”
Jeremiah 6:20 “To what purpose cometh there to me frankincense from Sheba, and the sweet cane from a far country.” (Sugar)
Isaiah 10:4 “And my hand hath found as a nest the riches of the peoples; and as one gathered eggs that are forsaken, have I gathered the earth.”
Leviticus 24:5 “And thou shalt take fine flour, and bake twelve cakes thereof.”
2 Kings 2:20 “And he said, Bring me a new cruse, and put salt therein.”
Amos 4:5 “And offer a sacrifice of thanksgiving of that which is leavened, and proclaim free will offerings and publish them.” (Baking Powder)
Exodus 30:23 “Take thou also, unto thee the chief spices; of flowering myrrh five hundred shekels, and of sweet cinnamon half as much.”
2 Chronicles 9:9 “And she gave the King a hundred and twenty talents of gold, and spices in great abundance.”
Judges 4:19 “ And he said unto her, Give me, I pray thee, a little water to drink; for I am thirsty. And she opened a bottle of milk and gave him drink.”
Genesis 43:11 “Carry down the man a present, a little balm, and a little honey, spicery and myrrh, nuts and almonds.”
Jeremiah 24:5 “Thou saith Jehovah, God of Israel: Like these good figs, so will I regard the captives of Judah whom I have sent out of this place into the land of the Chaldeans, for good.”
2 Samuel 16:1 “And when David was a little past the top of the assent, behold, Ziba, the servant of Mephiboseth met him, with a couple of asses saddled, and upon them two hundred loaves of bread, and a hundred clusters of raisins.
Genesis 24:45 “And before I had done speaking in my heart, behold Rebekah came forth with her pitcher on her shoulder; and she went down to the fountain, and drew: and I said unto her, Let me drink, I pray thee.”

KEY WORDS from the OLD SCRIPTURES:
butter, sweet cane, eggs, fine flour, salt, leavened, sweet cinnamon, spices, milk, almonds, figs, raisins, water.

MY NAME: Michelle Faries

RECIPE NAME: ARMADILLO EGGS

INGREDIENTS:
2 lbs of Hot Sausage
12 fresh large Jalapenos
1 block of Hot Pepper Jack Cheese
1 box Hot & Spicy Shake & Bake

HOW TO MAKE THIS:
Wash and hollow out jalapenos.
Stuff with cheese.
Mold sausage around jalapenos,
Making sure open end is plugged.
Roll in Shake & Bake.
Bake in 350 degree oven till
sausage is well cooked.

MY NAME: Michelle Faries

RECIPE NAME: LARRY'S BROCCOLI CORNBREAD

INGREDIENTS:
1 box frozen broccoli (thawed, not cooked)
2 boxes Jiffy Cornbread Mix
2 sticks margarine or butter, melted
4 eggs, beaten
1 cup chopped onions
1 cup cottage cheese (small curd)
Dash Cayenne Pepper

HOW TO MAKE THIS:
Mix cornbread mixes and broccoli and cayenne pepper. Add melted butter and stir well. Add onions and cottage cheese. Add eggs last, and mix well. Pour into 9x13 pan (sprayed with Pam). Bake at 400 degrees for 35-45 minutes.

MY TIP: Spray pan well - don't overcook - eat heartily!

MY NAME: Lana Gay Knox

RECIPE NAME: PUMPKIN GOOEY BUTTER CAKES

INGREDIENTS:
CAKE:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 Tbs. butter, melted

FILLING:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 tsp. vanilla
8 Tbs. butter, melted
1 (16-ounce) box powdered sugar
1 tsp. cinnamon
1 tsp. nutmeg

HOW TO MAKE THIS:
Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

FILLING:
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not t overbake as the center should be a little gooey.

MY NAME: Robin Johnston (friend of Leah Daily)

RECIPE NAME: PEANUT BUTTER SNICKER COOKIES

INGREDIENTS:
Peanut Butter Cookie Dough
Snicker Bars
White Chocolate

HOW TO MAKE THIS:
Make your favorite homemade peanut butter cookie recipe. Chill. Roll into 1 1/2 to 2 inch balls. Put small snickers bars in center of each cookie. Just push in middle. Bake according to normal directions. Drizzle with melted white chocolate.

TIP: Snickers should be bit size!

MY NAME: Leah Daily

RECIPE NAME: CHICKEN AND TORTELLINI SOUP

INGREDIENTS:
2 ½ cups water
1 can cream of chicken soup
1 medium carrot, chopped (1/2 cup)
1 small onion, chopped (1/3 cup)
1 tsp dried Italian seasoning, crushed
1/8 tsp. Pepper

HOW TO MAKE THIS:
In a large saucepan, stir together all of the above.
Heat to boiling, reduce heat and simmer for 20 minutes.

Then add:
2 cups packaged cheese tortellini (refrigerated section of grocery store)
1 cup fresh or frozen chopped broccoli
1 ½ cups chopped chicken (about 2 breasts)

Stir in tortellini and broccoli. Cover and simmer 15 minutes or until pasta is tender. Stir in chicken and heat thoroughly. Garnish with grated Parmesan cheese and fresh snipped parsley (optional). Note: Serves 4 – must be doubled for tripled for a group.

MY NAME: Donna Carter

RECIPE NAME: BREAD PUDDING WITH VANILLA SAUCE

INGREDIENTS:
3 eggs, lightly beaten
1 ½ c. sugar
2 T. brown sugar
½ t. nutmeg
¼ c. butter, melted
2 3/4 c whipping cream
4 c. cubed French bread
¾ c raisins (optional)
Vanilla Sauce (below)

HOW TO MAKE THIS:
Combine first 4 ingredients. Stir in butter and whipping cream. Gently stir in bread and raisins. Pour into greased 2 qt. dish. Bake at 375 for 50-55 minutes, covering with foil after for 30 minutes.

VANILLA SAUCE:
½ c sugar
3 T. brown sugar
1 T. flour
dash nutmeg
1 egg
2 T. butter
1 ¼ c. whipping cream
1 T. vanilla

Whisk all but vanilla in saucepan. Cook over medium heat, whisking constantly, 10-12 minutes until thickened. Remove from heat; stir in vanilla. Makes 1 ¾ cups.

Unbaked pudding may be chilled up to one day. Set out for 30 minutes and then bake. Chill Sauce up to 2 days. Microwave 2 minutes before service. Serves 6 – 8.

MY NAME: Donna Carter

RECIPE NAME: CHERRY MACAROONS

INGREDIENTS:
½ c. butter, softened
½ c. shortening
1 c. sugar
2 eggs
1 tsp. almond extract
2 1/2 c. flour
1 tsp. baking poweder
1 tsp. salt
½ c. chopped cherries
2 c. shredded coconut
1 c. chopped pecans or walnuts (optional)

HOW TO MAKE THIS:
Cream together butter and shortening. Gradually
add sugar, mix well. Add eggs and almond extract,
beat well. Blend in flour, baking powder and salt.
Stir in cherries, coconut, and nuts. Drop by rounded
teaspoons onto lightly greased baking sheets. Bake
in oven (preheated to 350) for 10 – 12 mins. or until
lightly browned.

MY TIP:
Drain the maraschino cherries well before dicing.

MY NAME: Cathy Cates

RECIPE NAME: SHERI'S CHIP DIP

INGREDIENTS:
1 lb. fresh Roma tomatoes
1 bunch green onions
8 oz. grated cheddar cheese
1 can chopped black olives, or 1/3 can black olives chopped
1/2 to 1 cup Pace Picante Sauce

HOW TO MAKE THIS:
In food processor, pulse tomatoes to desired consistency--do not puree
Chop onions
Mix all ingredients together
Refrigerate until ready to serve--best with Tostitos

MY NAME: Sheri Parker

RECIPE NAME: TINY CINNAMON ROLLS

INGREDIENTS:
1 (8 0z.) can refrigerated crescent rolls
1/2 tsp. sugar
1/2 tsp. ground cinnamon
1/3 cup sifted powdered sugar
1 tsp. milk
1 drop vanilla extract

HOW TO MAKE THIS:
Unroll crescent roll dough, and separate into 4 rectangles; pinch seams to seal. Stir together sugar and cinnamon, sprinkle evenly over rectangles. Roll up jellyroll fashion, starting with a long side; press edges to seal. Cut each log into 5 slices, place in a lightly greased 8 inch round cake pan. Bake at 350 degrees for 12 minutes. Combine sugar, milk and vanilla; stir until smooth. Drizzle over warm rolls. Yield 20 rolls.

MY NAME: Jan Edwards

RECIPE NAME: CHOCOLATE CHIP/HEATH TOFFEE BITS COOKIES

INGREDIENTS:
1 roll of chocolate chip cookie dough
2 ½ teaspoons of vanilla
1 cup pecans - chopped
1 package of Heath Bar Toffee bits

HOW TO MAKE THIS:
Mix ingredients together and drop on ungreased cookie sheet.
Bake @ 350 degrees for 8-10 minutes.

MY TIP: This is a really easy cookie recipe and very good

MY NAME: Laura Kellum

RECIPE NAME: KILLER COOKIES

INGREDIENTS:
1 pound butter softened
1 1/2 cups sugar
2 cups firmly packed brown sugar
1 teaspoon vanilla
3 eggs
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
6 cups all purpose flour
1 pkg semi-sweet chocolate chips
1 pkg milk chocolate chips
1 pkg white chocolate chips

HOW TO MAKE THIS:
Preheat over to 325 F. In a large bowl, cream butter, sugars and vanilla extract: add eggs and beat well.
In another large bowl, whisk salt baking soda and flour together, blend with batter. Add chocolate and stir well.
Using an ice cream scoop, drop dough onto cookie sheets lined with parchment paper, one inch apart. Bake for 10 to 15 minutes or until light brown.

MY NAME: Susan Martin

RECIPE NAME: MARINATED MOZZARELLA

INGREDIENTS:
1/3 cup olive oil
1 Tablespoon chopped oil-packed sun-dried tomatoes
1 Tablespoon minced fresh parsley
1 teaspoon crushed red pepper flakes
1 teaspoon dried basil
1 teaspoon minced chives
¼ teaspoon garlic powder
1 pound mozzarella cheese, cut into 1-inch cubes

HOW TO MAKE THIS:
Combine all ingredients in a large plastic bag and refrigerate for at least 30 minutes.
Transfer to serving dish and serve with toothpicks.
Recipe serves 8-10.

MY NAME: Kim Moody

RECIPE NAME: CRESCENT BUNDLE SURPRISES

INGREDIENTS:
2 tubes of refrigerated crescent rolls
16 fun-size Snickers candy bars, halved
1/2 cup cream cheese frosting (canned or homemade)

HOW TO MAKE THIS:
Separate crescent rolls into triangles and cut each in half.
Place a candy bar half in on each triangle.
Fold dough over candy and pinch to seal
Place on un-greased cookie sheet and bake at 375.
They should be golden brown in 15-18 minutes.
Fill baggie with frosting and cut a mall whole in corner.
Pipe rolls with cream cheese frosting and serve warm.
Recipe makes 32.

MY NAME: Kim Moody

RECIPE NAME: FREDDIE LEE'S CHEESE PENNIES

INGREDIENTS:
½ cup (1 stick) unsalted butter, at room temperature
2-1/2 cups grated sharp Cheddar Cheese
½ tsp. Worcestershire sauce
½ tsp. hot sauce, or more to taste
1 cup all-purpose flour, sifted
Pecan halves (optional)

HOW TO MAKE THIS:
Cream butter, using a fork. Mix in cheese and sauces. Stir to blend. Slowly stir in flour until just blended. Turn the dough out onto slightly floured surface and shape into a roll. Cover in plastic wrap and chill several hours. When chilled, slice the dough into two pieces. Roll each section into a log shaped like a long breadstick measuring about 1 inch thick. Preheat oven to 350 degrees. Slice each dough section into ¼ inch thick “coins” and place on a lightly greased cookie sheet. Press pecan halves into them. Bake for 10 to 15 minutes or until golden brown and lightly crisp.

MY TIP: Recipe taken from Southern Lady Magazine – November/December 2007

MY NAME: Pat Knox

RECIPE NAME: PEANUT BUTTER PIE

INGREDIENTS:
1/4 cup chunky peanut butter
4 ounces cream cheese, softened
1/4 cup powdered sugar
1 tub (8 ounces) of Cool Whip, thawed
1 graham cracker pie crust*
Mix all ingredients together by hand. Pour into crust. Freeze and remove 30 minutes before serving, or refrigerate overnight before serving. Serves 8.
*may substitute 1 chocolate pie crust. If so, also have chocolate shavings on hand to garnish the pie.

MY NAME: Kay Selby

RECIPE NAME: GREEN CHILI STEW

INGREDIENTS:
2 LBS HATCH GREEN CHILI (NOT CANNED! FROZEN OR FRESH ROASTED)
4-5 RED POTATOES
GARLIC SALT
BONELESS PORK SPARE RIBS.

HOW TO MAKE THIS:
BUY THE HATCH GREEN CHILI FROZEN OR ROASTED FRESH. FARMERS MARKETS HAVE THEM IN OCTOBER AND SOME GROCERY STORES CARRY GREEN CHILI FROZEN IN TUBS OR BAGS. PUT 2 LBS IN CROCK POT. ADD 1 POUND OF SLICED BONELESS PORK SPARE RIBS. COOK ON LOW FOR 2 HOURS. CUBE THE POTATOES AND ADD THEM. ADD GARLIC SALT A LITTLE AT A TIME THROUGH OUT THE PROCESS UNTIL IT MEETS DESIRED SALTINESS. COOK ON HIGH FOR 2-3 MORE HOURS AND THEN TO LOW TO SIMMER UNTIL READY TO EAT.

MY TIP: NEW MEXICO HATCH CHILI IS HARD TO FIND, BUT WORTH LOOKING FOR OR PREORDERING WITH A MARKET. COOK THE PORK LONG ENOUGH SO THAT IT BREAKS APART AND IS TENDER.

MY NAME: Melissa Kamplain

RECIPE NAME: GINGERBREAD WITH HARD SAUCE

INGREDIENTS:
2 cups All Purpose Flour
1 cup Sugar
4 tsp Cinnamon
2 tsp Ginger
1 tsp Nutmeg
1 tsp Soda
1/8 tsp Salt
Sift above ingredients 4 times

HOW TO MAKE THIS:
In a separate bowl, mix the following:
1 cup oil
1 cup TJ Blackburn syrup (blue label)
2 eggs
1 cup buttermilk
Mix well with the sifted ingredients. Pour into greased and floured 9 x 13 pan or two loaf pans.
Bake at 350° for 50-60 minutes or until toothpick inserted in center comes out clean

Hard Sauce
While cake is baking, mix the following in a small mixing bowl:
1 cup powdered sugar
6 T butter
¼ tsp salt
1 tsp vanilla
1 T boiling water
Once cake is baked, spoon Hard Sauce over cake while still hot. Sauce will melt into the cake, and harden once cake is cooled.

MY TIP:
Wrap leftovers tightly in foil. Gingerbread is even better the day after!

MY NAME: Karla Landrum

RECIPE NAME: CARAMEL 'N CHOCOLATE PECAN BARS

INGREDIENTS:
Crust:
2 cups all purpose flour
1 cup firmly packed brown sugar
½ cup real butter
1 cup pecan halves

Topping:
2/3 cup butter
½ cup firmly packed brown sugar
1 cup real semi sweet chocolate chips

HOW TO MAKE THIS:
Heat oven to 350. Combine all crust ingredients except pecans in bowl. Beat at medium speed until mixture resembles fine crumbs. Press onto bottom of ungreased 13x9 pan. Place pecans evenly over unbaked crust. Combine 2/3 cup butter and ½ cup brown sugar in 1 quart saucepan. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil, stirring constantly, 1 minute. Pour mixture evenly over pecans and crust. Bake for 18 to 22 minutes or until entire caramel layer is bubbly. Do not overbake. Remove from oven. Immediately sprinkle with chips; allow to melt slightly. Swirl melted chips over bars leaving some whole for marbled effect. Cool completely. Cut into bars.

MY TIP:
Cool in refrigerator before cutting.

MY NAME: Lori Hill

RECIPE NAME: PINEAPPLE GINGER DIP

INGREDIENTS:
16 oz. cream cheese, softened
5 tablespoons, unsweetened pineapple juice
1/2 cup powdered sugar
1 tablespoon grated orange peel
1 to 2 tablespoon lemon juice
1-1/2 to 2 teaspoons ground ginger
1/4 cup flaked coconut, toasted

HOW TO MAKE THIS:
Mix ingredients together in order and serve chilled with fresh fruit.

MY NAME: Laura Staples

RECIPE NAME: OREO TRUFFLES

INGREDIENTS:
One bag Oreo Cookies
One package cream cheese (softened)
Two boxes white baking chocolate
One box semi-sweet backing chocolate

HOW TO MAKE THIS:
Crush the Oreo cookies in a blender or food process until they become a fine powder. Mix the cream cheese with the Oreo powder until smooth. Form into balls. Place on cookie sheet covered with wax paper, and refrigerate until firm. Melt the white chocolate in a double boiler and dip the balls into the chocolate. Refrigerate again until chocolate is hardened. Melt the semi- sweet chocolate and drizzle over the balls as decoration. Refrigerate again until chocolate is firm. Yummy!

MY TIP:
This dessert is dangerous if not made for a party event! Otherwise you might eat them all yourself!

MY NAME: Jill Davis

RECIPE NAME: CHOCOLATE GINGERBREAD COOKIES

INGREDIENTS:
½ cup butter, softened 2 Tablespoons cocoa
¾ cup sugar 1 tsp. cinnamon
1 egg 1 tsp. baking soda
½ cup dark molasses 1 tsp. salt
3 cups flour 1/2 tsp. baking powder

HOW TO MAKE THIS:
Cream butter; gradually add sugar, beating until light and fluffy. Beat in egg, then molasses. Sift together remaining ingredients and stir in, mixing until well blended. Chill one hour.
On a floured surface, roll out dough until 1/16-inch thick. Cut with cookie cutters and place on a greased baking sheet. Bake in a preheated 350° oven for 7 minutes. Remove from sheet immediately and cool on a wire rack. Decorate as desired. Makes about 4 dozen, two-inch or two dozen large cookies.
When cookies are cool, decorate with your favorite icing.
Cookies can be used as “ornaments” and hung on a Styrofoam cone or tree. To do this, make a hole at the top of each cookie before baking so that you can thread a ribbon or wire for hanging the cookie.

MY TIP:
Make cookies in a variety of shapes – bells, stars, stockings, gingerbread men, trees, etc. Make the ornaments more interesting by using Sugar Cookie dough to make some of the cookies; they can be tinted with food coloring if desired.

MY NAME: Kathy Butler

RECIPE NAME: CRANBERRY CHUTNEY

INGREDIENTS:
1 lb. cranberries 1 1/2 tsp. ginger
1 cup water 1 1/2 tsp. ground cloves
1 cup sugar 1/4 tsp. allspice
1 1/2 cups brown sugar 1 cup chopped onion
1 1/2 cups raisins 1 cup unpeeled chopped apple
2 Tbsp. cinnamon 1 1/2 cups diced celery

HOW TO MAKE THIS:
Wash berries; add water and sugars and simmer 15 minutes. Stir often. Add remaining ingredients; bring to a boil. Reduce heat to simmer. Simmer until thickened. Keep refrigerated or frozen.

MY TIP: Cover a block of cream cheese with chutney and serve with crackers. Or spread crackers with cream cheese and top with the chutney.

MY NAME: Kay Shaw

RECIPE NAME: ORANGE BRAN FLAX MUFFINS

INGREDIENTS:
1 ½ C Oat Bran
1 C All-Purpose Flour
1 C Flaxseed, Ground
1 C Wheat Bran (Millers Bran)
1 Tbs Baking Powder
½ tsp Salt
2 Oranges, quartered and seeded
1 C Dark Brown Sugar
1 C Buttermilk
1/2 C Canola Oil
2 Eggs
1 tsp Baking Soda
1 1/2 C Golden Raisins

HOW TO MAKE THIS:
Preheat the oven to 375 F. Line two 12 cup muffin pans with paper liners, or coat with cooking spray.
In a large bowl, combine oat bran, flour, flaxseed, wheat bran, baking powder, and salt. Set aside
In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well
Pour orange mixture into dry ingredients. Mix until well blended. Stir in raisins
Divide batter evenly among muffin cups. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 5 minutes before removing to a cooling rack.

MY TIP: Use dried cranberries and or dried
blueberries instead of raisins.

MY NAME: Judy Hutson

RECIPE NAME: PECAN CRESCENT TWISTS

INGREDIENTS:
2 (8-oz) cans refrigerated crescent rolls
3 Tablespoons butter or margarine, melted and divided
½ cup chopped pecans
¼ cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
½ cup powdered sugar
2-1/2 teaspoons maple syrup or milk (best to use both to get right consistency for icing)

HOW TO MAKE THIS:
Unroll crescent rolls, and separate each can into 2 rectangles, or 4 rectangles (for per person serving in form of a “wreath”), pressing perforations to seal. Brush evenly with melted butter.
Stir together chopped pecans and next 3 ingredients; sprinkle 3 Tablespoons pecan mixture onto each rectangle, pressing in gently. (If doing 4 rectangles per can, use approx. 1-1/2 to 2 Tablespoons pecan mixture per rectangle.)
Roll up, starting at one long side, and twist. Cut 6 shallow ½-inch-long diagonal slits in each roll. (If doing 4 rectangles, 4 slits per roll.)
Shape rolls into rings, pressing ends together, place on a lightly greased baking sheet. Brush rings evenly with remaining 1 Tablespoon butter.
Bake at 375-degrees for 12 minutes or until rings are golden.
Stir together powdered sugar, maple syrup, and milk until glaze is smooth; drizzle over warm rings. Cut rings in half, and serve. If doing 4 rectangles per can, do not cut rings in half – serve as “wreaths” (1 per person serving) for holiday breakfasts and brunches.

Yield: 8 servings

MY NAME: Mary Perry

RECIPE NAME: PUMPKIN PIE DIP

INGREDIENTS:
1 (8-oz) package cream cheese, softened (can use “light” cream cheese)
2 cups powdered sugar
1 (15-oz) can pumpkin pie filling
1 teaspoon ground cinnamon
½ teaspoon ground ginger
Garnishes: ground cinnamon, cinnamon sticks (optional)

HOW TO MAKE THIS:
Beat cream cheese and sugar at medium speed with an electric mixer until smooth. Add pie filling, 1 teaspoon of cinnamon, and ginger, beating well.
Cover and chill 8 hours.
Serve with gingersnaps and apple slices.

Yield 3 cups

MY NAME: Mary Perry

RECIPE NAME: CARAMEL APPLE DIP

INGREDIENTS:
1 8 OZ PKG CREAM CHEESE SOFTENED
1 8 OZ PKG FROZEN NONDAIRY WHIPPED TOPPING
THAWED
1 CUP CARAMEL ICE CREAM TOPPING
1 8 OZ PKG TOFFEE BITS
RED DELICIOUS AND GRANNY SMITH APPLES

HOW TO MAKE THIS:
In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add whipped topping and caramel, beating until smooth. Just before serving stir in toffee bits. Serve with apple slices.

MY TIP: Apples may be cut 1 day ahead, placed in a zip-top plastic bags and covered with ginger-ale. This will not affect the taste but will keep the apples from browning.

MY NAME: Penny Riley

RECIPE NAME: SALTY PEANUT SQUARES

INGREDIENTS:
10 oz bag corn chips
1 cup unsalted peanuts divided in half
1 cup karo syrup
1 cup sugar
1 cup peanut butter
½ cup milk chocolate chips, melted

HOW TO MAKE THIS:
Put half corn chips and half peanuts into greased 13x9 pan. In a small pan, bring karo syrup and sugar to a boil. Stir in peanut butter until blended. Drizzle half of syrup/peanut butter mixture over corn chip and peanuts, leaving half. Put remaining half of corn mixture on top. Layer remaining syrup/peanut butter mixture on top. Press down slightly. Drizzle melted chocolate on top.

MY NAME: Tiffany Browder

RECIPE NAME: CINNAMON ROLLS

INGREDIENTS:
One (26.4oz) pkg. frozen biscuits, One cup chopped pecans,
Flour, ¼ cup softened butter, ¾ cup packed brown sugar, 1 t.
Cinnamon, 1to 2 cups powdered sugar, 3-5 T. milk, 1 t. vanilla,

HOW TO MAKE THIS:
Lightly flour a surface, place frozen biscuits in three rows of
Four with sides touching. Let thaw for forty five minutes, they
Will still be cool to the touch but completely thawed. Place
Pecans in a single layer in a shallow pan. Roast for 8-10
Minutes at 350*. Sprinkle thawed biscuits with flour and press
Together to form a 10” by 12” rectangle. Spread evenly with
Butter. Stir together brown sugar and cinnamon and sprinkle
Over dough. Sprinkle evenly with roasted pecans. Roll up
Starting at the long end. Cut into 12 one-inch rolls. Place
Into lightly greased 10” iron skillet or 9” pan. Bake at 375*
For 35-40 minutes or until middle is done. Mix together
Powdered sugar, milk, and vanilla. Drizzle over rolls.

MY TIP: Double the icing recipe if your family likes lots of
Icing.

MY NAME: Janna Stegall

RECIPE NAME: PECAN PIE MINI MUFFINS

INGREDIENTS:
1 cup packed brown sugar
1/2 cup flour
1 cup chopped pecans
2/3 cup melted butter
2 eggs, beaten

HOW TO MAKE THIS:
Combine brown sugar, flour and pecans. Add butter and eggs. Fill miniature
muffin pans 2/3 full. Bake at 350 degrees for 25 minutes. Makes 2 ½ dozen.

MY TIP:
If using dark pans, bake at 325 degrees.

MY NAME: Virginia Sims

RECIPE NAME: PRICE WINNING CHILI

INGREDIENTS:
1 1/2 lbs. extra lean ground beef
1 lb. ground pork sausage
1 (15 oz.) can Ranch-Style Beans
1 (10 oz.) can Ro-Tel Tomoatoes
1 (15 oz.) can Hunt's Special Tomato Sauce
1 medium onion, diced
1 cup water
2 tsp. salt
1 1/2 tsp. minced garlic
2 tsp. ground cumin
2 T. chili powder

HOW TO MAKE THIS:
Crumble up both meats in microwave clay pot. Brown on high in microwave for 10 minutes, drain excess fat and break up meat into bite-size pieces. Add tomatoes, tomato sauce, onion, water and all four seasonings. Return to microwave and cook at half power for 30 minutes. Stir in beans and cook on high for 30 more minutes. Serves 6.

MY NAME: Bobbie Ballou (friend of Janna Stegall & Marcia Browder)

RECIPE NAME: SOPAPILLA CHEESECAKE

INGREDIENTS:
3 – 8 oz. cream cheese
2 cups sugar - divided
1 ½ Tbs. vanilla
2 cans of crescent rolls
1 tsp. cinnamon
1 stick of butter

HOW TO MAKE THIS:
Preheat oven to 350o. Mix cream cheese, 1 ½ cups sugar, and
Vanilla. Unroll 1 can of rolls and place in a greased 9x13 pan.
Spread cheese mixture over rolls. Top with other can of rolls and
Pour melted butter over entire top. Mix sugar and cinnamon and
Sprinkle on top. Bake for 35 – 40 minutes.

MY NAME: Debbi Carrizal

RECIPE NAME: WHITE PIZZA DIP

INGREDIENTS:
1 envelope Lipton Recipe Secrets Savory Herb with Garlic soup mix
1 (8 oz.) container sour cream
1 cup ricotta cheese
1 cup shredded mozzarella cheese
¼ cup chopped pepperoni

HOW TO MAKE THIS:
Preheat oven to 350 degrees. In 1 quart casserole dish combine soup mix, sour cream, ricotta cheese, ¼ cup mozzarella cheese and pepperoni.
Sprinkle remaining mozzarella cheese on top.
Bake uncovered for 30 minutes.

MY TIP: Mix in crock pot so it will stay warm.

MY NAME: Jane Bland

RECIPE NAME: HEART HEALTHY/DIABETIC MERINGUE SPECIAL FRUIT DESSERT

Makes 8 servings

INGREDIENTS:
¾ cup Break-free 100% liquid egg whites at room temperature (can substitute 4 large egg whites)
½ tsp. Cream of tarter
Pinch of salt
½ cup Splenda
½ cup Sugar (original recipe calls for 1 cup sugar)

Custard Sauce and Fruit:
1 large box Sugar Free-Fat Free Instant Jell-o Vanilla Pudding (could use any other flavor of pudding)
3 cups Cold milk
1 pkg frozen blueberries and one 15 oz. can drained mandarin oranges (any fruit may be used)

HOW TO MAKE THIS:
Line baking sheet with parchment or waxed paper. With bottom of a glass, template ,etc., trace 3 inch circles about 2 inches apart on paper. Turn paper over on baking sheet. Beat egg whites until frothy; add cream of tarter and salt. Beat until soft peaks form. Mix sugar and Splenda; add 1 tablespoon at a time, and beat until meringue is stiff and shiny, about 10 minutes. Transfer to pastry bag fitted with star tip. Use a little meringue to secure paper to baking sheet. Pipe 2 tablespoons meringue in center of each circle; spread to edges. Pipe 2 rings, one on top of the other, around edges of circles. Bake in preheated 200 degree F oven about 1 ½ hours or until dry but still white. Cool completely. (Meringue may be baked several days ahead and stored in airtight containers.) Mix pudding according to instructions on the box. Prepare fruit – thaw, drain, cut, etc.

MY TIP: Just before serving, spoon fruit and custard into meringue cups; garnish with fruit, mint leaves or as desired. I cool the meringue in the oven over night; seal it in a plastic container until it is ready to serve. For the tasting people will have to fill their own meringue cups to keep the crisp consistency of the cups. I often keep the cups on hand to make the dessert on demand.

MY NAME: Shirlee Singer

RECIPE NAME: GLENDA'S CHRISTMAS COOKIES

INGREDIENTS:
1-cup light brown sugar
1 tsp vanilla
1 egg
½ lb chopped dates
2 cups flour
¼ lb candied cherries
½ cup oleo
½ pkg angel flake coconut
1/3-cup buttermilk (with 1 tsp soda dissolved in it)
½ tsp salt
¼ lb candied pineapple
1 cup chopped nuts

HOW TO MAKE THIS:
Mix dry ingredients together, set aside. Mix egg, oleo,
buttermilk, vanilla, fruits and nuts together and add flour
mixture. After mixing together, put in refrigerator overnight.
Next day bake on ungreased cookie sheet at 350degrees for
about 10 minutes.
Very easy and really good.

MY TIP: Can be made ahead and frozen.

MY NAME: Shirley Sawyer

RECIPE NAME: CHEESY BACON CHEESE BALL

INGREDIENTS:
8 ounces shredded Cheddar cheese
4 ounces crumbled blue cheese
1 package (8 oz) cream cheese, softened
¼ cup Bac-O’s bacon flavor chips or bits
¼ teaspoon red pepper sauce
2 medium green onions, sliced
1 package (8 oz) cream cheese, firm
1 tablespoon milk

HOW TO MAKE THIS:
Place Cheddar cheese, blue cheese, 1 package cream cheese, softened, bacon chips, onions and pepper sauce in food
processor. Cover and process, using quick on-off motions, until thoroughly mixed. Shape into ball, wrap in plastic wrap. Cover and refrigerate at least 4 hours but no longer than 48 hours. Mix remaining cream cheese and 1 tablespoon milk. Frost ball with cream cheese mixture; smooth with spatula.

MY TIP:
serve with crackers

MY NAME: Karen Lawson

RECIPE NAME: CHICKEN CHEESE BALL

INGREDIENTS:
1--- 10 oz. can of Premium Chunk Chicken Brest(drained)
2--- 8 oz. Cream Cheese
1---Pkg. dry ranch dressing
1 cup crumbled Blue Cheese
1---5 oz. jar salad olives(drained)
1 cup crushed pecans

HOW TO MAKE THIS:
Mix all ingredients (except pecans) with a mixer and then form into a ball. Roll cheese ball in the pecans.
Serve with your favorite cracker.

MY TIP: Warm to room temp. before serving

MY NAME: Linda Fox

RECIPE NAME: LEMON BLOSSOMS

INGREDIENTS:
18 ½ ounce package yellow cake mix
3 ½ ounce package instant lemon pudding mix
4 large eggs
¾ cup vegetable oil

Glaze:
4 cups confectioners’ sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

HOW TO MAKE THIS:
Preheat oven to 350 degrees
Spray miniature muffin tins with vegetable oil cooking spray.
Combine the cake mix, pudding mix, eggs and oil. Blend
well with an electric mixer until smooth, about 2 minutes.
Pour a small amount of batter, filling each muffin tin half
way. Bake for 12 minutes. Turn out into a tea towel.
To make glaze: Sift the sugar into a mixing bowl. Add the
lemon juice, zest, oil and 3 tablespoons water. Mix with a
spoon until smooth.
With fingers, dip the cupcakes into the glaze while they are still
warm, covering as much of the cake as possible, or spoon the
glaze over the warm cupcakes, turning them to completely
coat. Place on wire racks with waxed paper underneath to
catch any drips. Let the glaze set thoroughly, about 1 hour,
before storing in containers with tight-fitting lids.
Yields 5 dozen.

MY NAME: Sandy Emsoff

RECIPE NAME: GRANDMA'S CHOCOLATE CAKE

INGREDIENTS:
1-1/2 Cups Sugar
2 Cups Flour
4 Tablespoons Cocoa
1/2 Cup Shortening
2 Eggs
1 Teaspoon Baking Soda
1/2 Cup Buttermilk
1 Teaspoon Vanilla
1 Stick Oleo
1 Cup Water

For Frosting:
1/2 Stick Margarine
1 Cup Sugar
3-1/2 Tablespoons Cocoa
1 Teaspoon Vanilla
1/2 Cup Milk

HOW TO MAKE THIS:
Sift sugar and flour into large mixing bowl and set aside. In
Sauce pan put oleo, cocoa, shortening, and water. Let melt and
Pour over flour & sugar. Then add eggs, baking soda, vanilla,
And buttermilk. Mix well & pour into greased 13X9 pan. Bake
At 350º until done (about 30 minutes).

For Frosting: Boil ingredients 3 or 4 minutes. Let cool some
Before spreading on cake. (You can top with chopped pecans)

MY NAME: Emily McDonald

RECIPE NAME: SOPAPILLA CHEESECAKE

INGREDIENTS:
2 cans crescent rolls
1 ½ c. sugar
1 tsp. vanilla
1 tsp. cinnamon
2 8oz. pkgs. cream cheese (not nonfat) - softened
½ c. margarine

HOW TO MAKE THIS:
Unroll 1 can of crescent rolls into the bottom of a 9x13 pan.
Beat in mixer cream cheese, 1 c. sugar, and vanilla until fluffy.
Spread on top of rolls.
Unroll 2nd can of rolls on top of that.
Melt the butter. Add ½ c. sugar and the cinnamon.
Pour on top of rolls. Bake at 350 for 20-30 minutes until the rolls on the bottom of the pan are browned. (look through the bottom of the pan)

MY TIP: Do not over bake – this causes the rolls to over
cook

MY NAME: Jenny Norton