Chocolate Chip Pie

1 cup sugar
1/2 cup flour
1 stick melted butter
1 cup chopped nuts
1 cup chocolate chips
2 beaten eggs

Mix well. Pour into unbaked pie shell and bake at 350 degrees for 50 minutes.

Buttermilk Pie

(This was my grandmothers recipe. Martha Alderson. Also, Taylor's favorite pie!)

2 eggs
1/3 cup buttermilk
3/4 cup sugar
2/3 stick butter, melted
1 & 1/2 tbls. flour
1 tsp. vanilla extract

Mix and bake in a unbaked pie shell for 35-45 minutes at 350 degrees.

Pecan Pralines

2 cups sugar
1 cup buttermilk
3 tbls. butter
2 cups pecans

Bring sugar and buttermilk to boil. Add butter. Cook until soft ball stage. Remove from heat and beat until thick. Immediately add pecans. Drop by tablespoonfuls onto wax paper.

Pineapple Cheeseball

1 8 oz. package softened cream cheese
2 cups shredded cheddar cheese
1 4 oz. can crushed pineapple, drained
1/4 cup finely chopped green pepper
2 tbls. grated onion
1 tbls. seasoned salt
1 cup chopped walnuts

Mix all except for the nuts. Form into two smaller balls or one larger ball. Chill. Roll in nuts. Refrigerate until ready to serve. Serve with your favorite crackers. (I like to use Ritz and Wheat Thins.)

Bourbon Balls

(This is my mom's old recipe. I have been making them for Christmas for many years.

2 boxes confectioners sugar
1 stick softened butter*
1/2 cup bourbon
1 cup chopped walnuts
1 package chocolate almond bark

Mix by hand:
Confectioners sugar and butter.
Add nuts and bourbon.
Chill for a few minutes in the fridge and then roll into 1 to 1 and 1/2 inch balls.
Chill in freezer for about 15 minutes.
Melt chocolate in glass bowl in the microwave (follow directions for melting on package)
Dip balls in melted chocolate with toothpicks or forks. Set on wax paper to set. Store in refrigerator or cool place.

*The key to this recipe is to use Land O Lakes unsalted stick butter.

Corn Light Bread

4 tbls. unsalted butter, melted
1/2 cups flour
3/4 cup sugar
2 cups yellow cornmeal
2 cups low fat buttermilk

Preheat oven to 350 degrees. Butter a 9 x 5 loaf pan and dust with flour (tap out excess). Stir sugar, flour, and cornmeal. Whisk in buttermilk. Fold in butter. Pour into pan and bake 40 minutes. Let cool 15 minutes. Cut and serve.

Swiss Chicken with Bacon and Mushrooms

3 slices bacon
6 boneless, skinless chicken breast halves
4.5 - oz. jar sliced mushrooms, drained
10 3/4 - oz. can cream of chicken soup
1/2 cup shredded Swiss cheese

Cook bacon and drain.
In a skillet, cook 3 chicken breast for 3 to 5 minutes or until lightly brown, turning once. Place chicken in slow cooker. Repeat with remaining 3 breasts. Top with mushrooms.
Pour soup over mushrooms and chicken. Cover and cook on high for 1 hour and then on low for 2 hours or until chicken is tender. (I cook mine on low for 6 to 8 hours.) Top chicken with shredded cheese and crumbled bacon. Cover and cook 10 to 15 minutes more or until cheese melts. Serve over wild rice.

Butter Pecan Fudge

1 cup granulated sugar
1/2 cup (1 stick) butter
1/2 cup heavy cream
1/8 tsp. salt
2 cups confectioner's sugar
1 tsp. vanilla extract
1 cup chopped pecans


Spray an 8 inch square dish with pam. Bring to boil the sugar, butter, heavy cream, and salt over medium heat, stirring frequently. Allow to boil for 5 minutes, stirring constantly.
Remove from heat and slowly add confectioner's sugar and vanilla extract, stirring until smooth and well combined. Stir in pecans. Spoon into baking dish and chill for 1 hour or until firm. Cut into squares.

Creamy Chicken and Noodles

*(My boys cleaned their plates and were fighting over what little was left in the pan!)

1 (0.6-oz.) envelope Italian Dressing Mix
1 (12-oz.) package wide egg noodles
2 Tbsp. butter, softened
3 cups chopped cooked chicken (I bake 3 chicken breast, uncovered, until done and lightly brown)
2 cups whipping cream
1/2 cup freshly grated Parmesan cheese
2 Tbsp. chopped fresh or dried parsley

Cook noodles according to package directions; drain well, and return noodles to pan.

Stir in 2 Tbsp. butter, and toss to coat. Stir in chopped chicken, next 3 ingredients, and the packet of dressing mix. Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated. Serve immediately.

Baked Potato Soup

4 baking potatoes
2/3 cup flour
3 cups milk
3 cups chicken broth
1 cup shredded sharp cheddar cheese
salt & pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 slices bacon, cooked and crumbled
cracked black pepper

Preheat oven to 400 degrees. Wash and pierce potatoes with a fork. Bake on a greased baking sheet for 1 hour or until tender. Cool. Peel (I leave most of the peeling on mine) and coarsely mash.

In a large pot, add flour, milk, and chicken broth. Stir until blended. Cook over medium heat until thick and bubbly (about 8 - 10 minutes). Add mashed potatoes, 3/4 cup shredded cheese, salt and pepper. Stir until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cover and cook over low heat 10 - 15 minutes or until thoroughly heated (do not boil). Ladle into bowls and sprinkle with shredded cheese, onions, and crumbled bacon. Garnish with cracked black pepper.

(To make a larger pot of soup for my boys, I use 6 potatoes , and add 2 cups water with the milk and broth.)

*This is so much yummier the second day. I topped each bowl with a slice of Kraft Velveeta cheese before reheating in the microwave.

Berry Cobbler

4 tbls. unsalted butter, melted
1 (12 oz.) package frozen blueberries, or raspberries
1 cup sugar, divided
1 1/2 cups self-rising flour
1 cup milk
1 1/2 tsp. vanilla extract
vanilla ice cream (optional)

Preheat oven to 350 degrees. Toss raspberries with 3/4 cup sugar in a bowl.
Stir together: flour, milk, vanilla extract, and remaining sugar.
Add hot melted butter to flour mixture and stir until blended. Pour into a lightly greased baking dish (I use a round 2 1/2 quart corning dish). Pour berry mixture into center of batter and evenly spread (gently).
Bake at 350 degrees for 45-50 minutes or until top is golden brown. Let stand 10 minutes. Serve with vanilla ice cream, if desired.

*You may substitute frozen mixed berries.

Catalina Pot Roast

1 boneless beef chuck roast
salt and pepper
1 bottle (8 oz.) Catalina Dressing
1 large onion, sliced
6 potatoes, peeled and cut in halves
8 large carrots, peeled and cut in halves
(You can use more or less potatoes and carrots depending on how much you like and the size of your slow cooker.)
chopped parsley

Add roast to slow cooker. Top with potatoes, carrots, onions, salt, pepper, and Catalina dressing. Add one cup water. Cook on low for 6-8 hours. (I always start mine off on high for the first hour or two and then turn it down on low.) You may have to add a little more water through out the day as it cooks.
When done, sprinkle with chopped parsley just before serving.

*This was very good! My family is not big fans of pot roast, but lapped this one up! The Catalina dressing gives it a very sweet and tangy flavor.

Touch Down Taco Dip

Ground beef, browned and drained
1 can refried beans
1/4 cup chopped onion
1-2 fresh tomatoes, diced
1 8 oz. package cream cheese, softened
1 can black olives, sliced
2 garlic cloves, pressed
1 package of taco seasoning
1 bag shredded taco cheese
sour cream
tortilla or corn chips

Preheat oven to 375 degrees. Layer beef, beans, cream cheese mixed with taco seasoning & garlic, tomatoes, olives, and onions in baking dish. Top with cheese. Bake 25-30 minutes. Serve with sour cream and chips.

Yummy Refreshment!

Add a couple of scoops of pineapple sherbet to a tall glass of cold orange cola. Add a straw and enjoy!

Pasta Salad Italian

1 lb. bow-tie pasta
1/2 to 3/4 cup balsamic vinaigrette dressing
1/4 cup mayo
2 cups cherry tomatoes, halved
1 4 oz. can sliced mushrooms, drained
1 can olives, sliced
1/3 cup diced green bell pepper
1/3 cup finely chopped red onion
2 tbls. chopped fresh basil, or dried basil
2 cups (8 oz.) crumbled feta cheese

Boil pasta and drain. Whisk together vinaigrette and mayo. Add tomatoes, mushrooms, olives, green pepper, onion, and basil. Pour dressing over pasta and toss. Sprinkle in feta cheese and toss lightly.

Serves 6

Congo Bars

(I got this recipe from my mother. She used to make these for me and my brother when we were little. I made them for my boys and they loved them!)

Melt 3/4 cup butter and pour over the top of 1 lb. of light brown sugar in a mixing bowl. Add 3 eggs, one at a time, beating with a mixer after each addition. Cool for about 10 minutes. Add 2 & 2/3 cups self-rising flour and 1 tsp. vanilla extract. Then stir in 1 cup chopped wal-nuts and 1 (6 oz.) package of chocolate chips. Pour into a lightly greased 9 x 13 in. baking pan. Bake for 30 minutes at 350 degrees. Remove from oven and cool for 10-15 minutes. Gently cut into bars and refrigerate until completely cool.

Dilled Chicken Salad with Cranberries & Walnuts

1 can water packed chunk chicken breast (I like to use Sam's Club brand)
1/4 cup broken walnut pieces
1/4 cup sweetened dried cranberries
1/4 cup sliced green onions
1 tablespoon diced red onion
2 teaspoons fresh dill, or 3/4 teaspoon dried dill
1/3 cup miracle whip light

Mix and chill. Layer over a bed of greens, or on wheat bread for a delicious sandwich.

Grilled zucchini and summer squash

4 medium zucchini (about 2 pounds total), sliced lengthwise 1/4 inch thick
4 medium yellow squash (about 2 pounds total), sliced lengthwise 1/4 inch thick
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon dried oregano
salt & pepper

Heat grill. In a large bowl, gently toss zucchini, squash, oil, vinegar, and oregano; season with salt and pepper. Grill vegetables, turning once, until tender, 6-8 minutes.

Frito Salad

(This has been one of our favorites for several years.)

1 head of lettuce, chopped
2-3 fresh tomatoes, diced
1 bag shredded taco/mexican cheese
1 bag Chili Cheese Fritos, crushed lightly
Catalina Dressing

Layer the chopped lettuce, diced tomatoes, and shredded cheese. Just before serving, top with crushed Chili Cheese Fritos and Catalina Dressing. Gently toss.

Chicken and Dressing Casserole

2 Tbls. Butter
1 cup chopped onion
1 cup diced celery
3 cups shredded chicken
2 chopped boiled eggs
crumbled cornbread *(see recipe below - use the entire dish of cornbread in this recipe)
3 crumbled baked biscuits
3 1/2 cans chicken broth
2 tsp. sage

Cook chicken and shred. Saute onions and celery in butter until tender. Combine all ingredients and pour into greased baking dish. (This makes a very large amount. I bake mine in a 10.5 x 14.75 baking dish = to 4 qts. Or pour into two smaller dishes and freeze one for later.)
Bake at 350 degrees for 30-40 minutes.

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Taylor's Cornbread Recipe

2 cups milk
1/2 cup butter, melted
2 large eggs
1/4 cup sugar
2 1/2 cups cornmeal
2 cups self-rising flour

Heat oven to 400 degrees. Lightly spray a 9 x 13 baking dish. Beat milk, butter, and eggs in large bowl. Stir in remaining ingredients all at once just until flour is moistened. Pour into dish and bake for 25-30 minutes or until golden brown.

Taylor's Cornbread Recipe

2 cups milk
1/2 cup butter, melted
2 large eggs
1/4 cup sugar
2 1/2 cups cornmeal
2 cups self-rising flour

Heat oven to 400 degrees. Lightly spray a 9 x 13 baking dish. Beat milk, butter, and eggs in large bowl. Stir in remaining ingredients all at once just until flour is moistened. Pour into dish and bake for 25 - 30 minutes or until golden brown.

Tuscany Chicken and Tomatoes

4 skinless, boneless chicken breast halves, cut into 1 inch cubes
1 small red onion, sliced
1 jar mushroom, drained
1 can Italian style stewed tomatoes
Heat and brown chicken in skillet. Add remaining ingredients. Cover and simmer for 5-7 minutes. Serve over cooked white rice.

Cheesy Nacho Bake

1 & 1/2 pounds ground beef (or 2 boneless chicken breast, cooked and shredded)
1 tbls. olive oil
2 garlic cloves (pressed, or finely chopped)
1/4 cup chopped onion
1 can diced tomatoes, undrained
1 can black olives, drained and sliced
1 package of taco or fajita seasoning mix
1 & 1/2 cups sour cream, divided
1 bag tortilla chips
1 package Colby Monterey Jack cheese, or taco cheese

Heat oil in skillet. Add garlic and onion. Cook for about 1 minute on medium heat. Add ground beef. Cook and drain. Add package of seasoning mix and tomatoes to the meat. Cook on low for 8 - 10 minutes. Turn off heat. Add 1 cup of sour cream and stir. In a large baking dish, layer 1/2 bag of tortilla chips with 1/2 of the meat mixture, black olives, and cheese. Repeat. Bake at 350 degrees for 20 - 25 minutes. Serve with additional sour cream.

Hash Brown Potato Casserole

1 (30. oz) package frozen shredded hash browns
1 stick butter
1/3 cup chopped onion
2 cans of cream of chicken soup
1 (16 oz.) sour cream
2 cups shredded sharp cheddar cheese
1 tube of Ritz crackers

Combine potatoes, 1/4 cup melted butter, onion, soup, sour cream, and cheese. Mix well. Spoon into a lightly greased casserole dish. Crush Ritz crackers and add to 3/4 stick melted butter. Sprinkle over casserole.
Bake at 350 degrees for 45 - 50 minutes.

Cheese Garlic Biscuits

(I have been making these for about 15 years. They are very much like the ones you get at Red Lobster. These are best eaten right off the pan, fresh and hot from the oven.)

Preheat oven to 450 degrees.

Combine:
2 cups Bisquick
2/3 cup milk
1 cup shredded sharp cheddar cheese

Drop by tablespoonfuls onto an ungreased cookie sheet (I use my Pampered Chef stone)

Bake for 8 - 10 minutes.

Combine 1/4 cup melted butter and 1/2 teaspoon garlic powder. Brush over warm biscuits before removing from cookie sheet/stone.

Make 10 - 12 biscuits.

Basil Chicken Lasagna

*Makes 6 to 8 serving.

2 (10 3/4 ounce) cans cream of mushroom soup
1 (16 ounce) container cottage cheese
1 (12 ounce) jar roasted red peppers, drained and cut into strips
4 cups chopped cooked chicken
3/4 cup refrigerated grated Parmesan cheese
1/2 cup chopped fresh basil (I used the dried basil in a spice container)
1/2 teaspoon ground black pepper
9 no-boil lasagna noodles
4 cups (16 ounces) shredded Italian 5-blend cheese, divided

Mix soup and next 6 ingredients in a large bowl. Layer 3 lasagna noodles on bottom of a lightly greased 13 x 9 inch baking dish; spoon and spread one-third of soup mixture on noodles. Sprinkle with 1 & 1/3 cups cheese. Repeat layers three times.
Bake covered, at 350 degrees for 40 minutes. Uncover and bake 15 minutes. Let stand 10 minutes.

(If making for someone, deliver lasagna uncooked, in an aluminum foil pan with instructions to bake as directed.)