Butter Cake

1 box of yellow cake mix

3 eggs

1 stick of butter

1 box powdered sugar

1 8oz cream cheese

Take 1 yellow cake mix, one egg and one melted stick of butter. Mix it all together and put in a 13 X 19 pan (greased). Spread cake mixture on the bottom of the pan and a little up the sides to hold the mix. Mix 1 box of powdered sugar, 2 eggs, and 8 oz philly cream cheese. Blend until smooth (mixer is easiest). Pour on top of cake mixture. Bake at 350 degrees for 30 minutes (sometimes it takes longer so check it before taking it out).

White Bean Chicken Chili

Ingredients
2 tablespoons vegetable oil
3 pounds diced, cooked chicken meat
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
2 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon oregano
2T chili powder

1tsp cayenne pepper

2 (15.5 ounce) can white beans
salt to taste
ground black pepper to taste

Directions
Heat oil, and cook onion and garlic and chicken.
Stir in broth, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
Add, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Serve with these toppings for people to choose from: limes, jalapenos, cheese, sour cream, and tortilla chips.

Nutritional Information
Amount Per Serving Calories: 222 Total Fat: 6.1g Cholesterol: 40mg

Santa's Surprises Cookies

2 sticks butter (softened)

1 cup creamy peanut butter

1 cup light brown sugar

1 cup sugar

2 eggs

1 teaspoon vanilla

3½ cups all purpose flour (sifted)

1 teaspoon baking soda

½ teaspoon salt

1 bag SNICKERS miniatures

1 bag DOVE milk or dark chocolate gifts

Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed until light and fluffy.Slowly and eggs and vanilla until thoroughly combined. Then mix in flour, salt and baking soda.Cover and chill dough for 2-3 hours.Unwrap all SNICKERS Miniatures.Remove dough from refrigerator. Divide into 1 tablespoon pieces and flatten.Place a SNICKERS Miniatures in the center of each piece of dough.Form the dough into a ball around each SNICKERS Miniature.Place on a greased cookie sheet and bake at 300° F for 10-12 minutes.Let cookies cool on baking rack or wax paper. (Holiday Hint: Spruce up Santa’s surprise by drizzling melted DOVE Milk or Dark Chocolate Gifts over the top of each cookie!)Makes 2 dozen cookies.

Caramel-Apple Crisp

1/2 Cup caramel topping

1/2 tsp ground cinnamon

6 lg baking apples (cut into 1/2 in slices)

(about 6 Cups)

2/3 Cup flour

1/2 cup packed brown sugar

1/2 Cup cold butter cut into pieces

2/3 Cup quick-cooking oats

Heat oven to 375 degrees.

In a large bowl, stir together the caramel topping and the cinnamon until blended. Add apples; toss until evenly coated and spread into a 8 inch square (2 quart) baking dish.

In same bowl mix flour, and brown sugar, cut in butter and mix using a pastry mixer until mixture looks like course crumbs. Stir in oats. Crumble mixture over apples in baking dish.

Bake for 45-50 minutes or until apples are tender and topping is golden brown. If desired, serve with ice cream or whipped cream and additional caramel topping.

Recipe from Debbie Jones

Coca-Cola Cake

INGREDIENTS

For the cake:

2 cups sugar

2 cups all-purpose flour

1 1/2 cups small marshmallows

1/2 cup butter or margarine

1/2 cup vegetable oil

3 tablespoons cocoa

1 cup Coca-Cola®

1 teaspoon baking soda

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla extract

For the icing:

1/2 cup butter

3 tablespoons

cocoa

6 tablespoons Coca-Cola

1 box (16 ounces) confectioners’ sugar

1 teaspoon vanilla extract

1 cup chopped pecans

METHOD
Preheat oven to 350 degrees. In a bowl, sift sugar and flour. Add marsh- mallows. Insaucepan, mix butter, oil, cocoa, and Coca-Cola. Bring to a boil and pour over dry ingredients; blend well. Dissolve baking soda in buttermilk just before adding to batter along with eggs and vanilla extract, mixing well. Pour into a well-greased 9-by-13-inch pan and bake 35 to 45 minutes. Remove from oven and frost immediately. Sprinkle chopped pecans.

Recipe from Faith Hill

Mamma's Lasagna

INGREDIENTS

1/2 lb. lean ground beef
1/2 lb. hot sausage
1 Tbsp. olive oil
1/2 tsp. salt
1/8 tsp. pepper
4 cups prepared meat sauce (I use 32 oz. Prego and add one small jar)
1 package of Italian cheese
1 lb. (or 16 oz.) mozzarella cheese, freshly grated
1/2- 1 cup cup Parmesan cheese, freshly shredded or grated
1 lb. whole-milk ricotta cheese

METHOD

1. Brown sausage and ground beef adding minced garlic (3-5 cloves chopped fine). Add one large jar (32. oz)of prego and one small one. Salt & pepper to taste....

2. Blanch the noodles. (Blanching means that you make the noodle water boil and then put each strip of lasagna in it for about a minute. The noodles will become a little bit tender on each side, but won't even come close to cooking through.) Take them out of the water with tongs so that you don't burn yourself, then lay the noodles out on a paper towel to absorb the extra water. While baking, the noodles will also absorb water from the other ingredients and become the perfect, not-at-all-mushy, no-way-gushy, noodles.

3. And don't eat the raw-ricotta mix out of the bowl. (That would be gross, although it smells so great.) Preheat the oven to 350°F. Rub a 13" x 9" baking pan with the remaining olive oil. Spoon a little meat sauce on the bottom of pan. Place a layer of cooked lasagna noodles over this, overlapping slightly to cover the bottom of the pan. Drop the ricotta filling by the spoonful on top of the noodles; smooth with the back of the spoon or spread it out with your freshly washed fingers. Scatter a layer of meat sauce over the ricotta. Top with half of the mozzarella, Italian cheese and Parmesan. Repeat layers, ending with a layer of noodles, top with the remaining sauce, and finish with the remaining cheese.

5. Bake covered for 45 minutes until golden brown; uncover and bake for an additional 15 minutes. (Tip: Try to clean up the kitchen now -- believe me, you'll hug yourself later.) Remove from the oven and let rest for 10 minutes before serving.

Serves 10

Recipe from Audrey Schepler

Vegetable Quiche Cups To-Go

INGREDIENTS

1 package (10 oz) of spinach

3/4 cup liquid egg substitute (I use 8-10 eggs & some milk)

3/4 cup of shredded reduced-fat cheese

1/4 cup diced green peppers

1/4 cup diced onions

3 drops of hot pepper sauce (optional)

METHOD

Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.Line a 12 cup muffin pan with foil baking cups. Spray the cups with cooking spray.Combine the egg substitute, cheese, peppers onions and spinach in the bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 for 20 minutes, until a knife inserted in the center come out clean.Quiche cups can be frozen and reheated in microwave. Any combination of appropriate vegetables and reduced-fat cheeses my be used.

Serves 6

Recipe from Tiffany Schepler

Raspberry Whip

INGREDIENTS
1 large raspberry jello
2 cups boiling water
1 small bag raspberries
1 pint whipping cream

Method
Mix jello with hot water and raspberries and put in fridge until it starts to firm up. Whip the cream until fluffy and mix with the raspberry mix. Chill and serve with whipped cream.

Missouri Earthquake Cake

INGREDIENTS
1 cup pecans
1 cup coconut
German chocolate cake mix
8oz cream cheese-softened
1 stick oleo- softened
1 box powdered sugar
1tsp vanilla

Method
Grease cookie sheet sprinkle nuts and coconut on bottom of a 9x13 baking pan. Prepare cake according to the directions and pour over nuts and coconut.

Combine melted margarine, soft cream cheese and powdered sugar and vanilla. Drizzle over top of cake batter.

Bake 350 degrees for aprox. 25-30min or until done.

Recipe from Audrey Schepler

Pumpkin Cake

INGREDIENTS
1 yellow cake mix
1 stick oleo
1 egg
(Press in 9x13 pan and reserve 1 cup)

1 lg can spiced pie filling
4 eggs
1 can evaporated milk
(pour over cake mix crust)

Add 1/4 C sugar to reserved crumb mix and sprinkle over the top. Sprinkle cinnamon over pumpkin cake.

Bake 350 degrees for 50-55 min and serve with cool whip.

Recipe from Grandma Schepler

Cinnamon Butter

INGREDIENTS

1 cup (2 sticks) butter, softened

1/3 cup sweetened condensed milk (chilled)

1/2 teaspoon corn syrup

3/4 to 1 teaspoon cinnamon (to taste)

DIRECTIONS

Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins. This may be stored in the refrigerator.

Pumpkin Nut Bread

INGREDIENTS
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves

DIRECTIONSPreheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Pumpkin Cheesecake

INGREDIENTS 2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

METHOD
Preheat oven to 325 degrees F.
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Recipe from Eric Schepler

Pumpkin Chocolate Chip Cookies

INGREDIENTS

4 cups flour
4 tsps baking powder
2 tsps baking soda
1 tsp salt
2 tsps cinnamon
2 tsps milk
2 tsps vanilla
2 eggs
2 cups sugar
1 cup butter
1 can pumpkin
12 oz. chocolate chips

METHOD

Mix dry ingredients together. Mix sugar and butter together, add eggs blend together well. Mix in rest of ingredients. Drop by rounded teaspoon ful. Bake at 350 for 10-12 minutes.

Recipe from Aunt Bobbie

Oatmeal Cranberry Cookie Mix

INGREDIENTS
1/2 C flour
1/4 tsp. baking soda
1/4 tsp salt
1/4 C sugar
1/4 C packed brown sugar
1 C Old-fashioned oats
1 C walnuts
1/2 C shedded wheat, crushed
1/2 C dried cranberries
1/2 C butter, softened
1 egg
2 T. water
1/2 tsp. vanilla extract

METHOD
In a small bowl, combine the flour, baking soda and salt.
In a large bowl, beat egg, water and vanilla until blended.
Add all the dry ingredients and mix well.
Drop by rounded Tablespoons 2 in. apart on baking sheet.
Bake at 350 degrees for 10-12 minutes or until golden brown.

Yeild: 2 1/2 dozen

Peppermint Meltaways

INGREDIENTS

1/2 cup powdered sugar

1 cup LAND O LAKES® Butter, softened

1/2 teaspoon peppermint extract

1 1/4 cups all-purpose flour

1/2 cup cornstarch

GLAZE

1 1/2 cups powdered sugar

2 tablespoons LAND O LAKES® Butter,softened

1 to 2 tablespoons milk

1/4 teaspoon peppermint extract

2 to 3 drops red food color, if desired Candy canes or hard peppermint candy, crushed

METHOD

Combine sugar, butter and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30 to 60 minutes). Heat oven to 350°F. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely. Meanwhile, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Drizzle over cooled cookies. Immediately sprinkle with crushed candy. Yield: 4 dozen cookies

Recipe from Taste of Home Magazine

Cousin Rob's Bean Salsa

INGREDIENTS1 can black beans

1 can black eyed peas

1 can sweet corn

1 can petite diced tomatoes

1 cup diced onion

1 cup diced green pepper

1/2 sm. can jalapeno peppers seeded and chopped (I prefer less hot version and use only 2 heaping teaspoons)

1 8 oz. bottle Italian Dressing

METHOD

Drain all vegetables before combining with other ingredients. Serve with tortilla scoops.

Recipe from Aunt Bobbie

Famous Dave's Corn Bread with Honey Jalapeno Glaze

INGREDIENTS

Combine cornmeals, cake mix, baking powder, salt and cayenne in a bowl; set aside. Combine milk, buttermilk, oil, eggs, brown sugar and honey in a bowl and mix well. Add to the cornmeal mixture and mix gently - there should be no lumps, but do not overmix. Fold in the mayonnaise. Let rest, covered, in the refrigerator for 30 minutes or up to overnight. Heat oven to 400 degrees F.
Spoon the cold batter into a greased muffin tin or a cast iron skillet. Bake for 25 to 30 minutes or until a cake tester comes out clean and the top is golden brown.
In the meantime, make the glaze by heating butter in a saucepan until melted. Stir in jalapeno and bell pepper. Bring to a simmer. Stir in honey and cayenne. Bring to a simmer, stirring occasionally. Remove from heat. Drizzle over Corn Bread.1 cup yellow cornmeal
1 cup stone ground cornmeal
1 (9 ounce) package yellow cake mix
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise
Honey Glaze:
1/2 cup butter
1 large jalapeno pepper, seeded, finely diced
3 tablespoons red bell pepper, finely diced
1/4 cup honey
1/8 teaspoon cayenne

METHOD

Tuscan Spinach and Tomato Crustini

Ingredients

1 Pillsbury refrigerated pie crust (from a 15-ounce box), softened as directed on box
2 packages (3 ounces each) cream cheese, softened
5 teaspoons basil pesto
1 box (9 ounces) Green Giant frozen spinach, thawed, squeezed to drain
1/3 cup diced red onion
2 small tomatoes, thinly sliced
1 1/2 tablespoons Fisher Dry-Roasted Sunflower Kernels
1/3 cup shredded regular or smoked provolone cheese*
2 fresh basil leaves, thinly sliced

Method

Heat oven to 375 F. Line large cookie sheet with cooking parchment paper or spray with Crisco Original No-Stick Cooking Spray. Unroll pie crust on cookie sheet.

In small bowl, stir together cream cheese and 4 teaspoons of the pesto. Spread cheese mixture over pie crust to within 1 inch of edge. Arrange spinach evenly over cream cheese mixture. Sprinkle onion over spinach. Arrange tomato slices in single layer over onion. Carefully fold 1-inch edge of crust over filling, pleating crust every 2 inches. Brush remaining 1 teaspoon pesto over edge of crust.

Bake 20 minutes. Remove from oven; sprinkle sunflower kernels and provolone cheese evenly over filling. Bake 12 to 14 minutes longer or until cheese is melted and crust is light golden brown.

Cool 15 to 20 minutes. Sprinkle with sliced basil leaves. Cut into 12 wedges.

Banana Nut Bars

Ingredients

• 1 cup butter, cubed
• 1/2 cup water
• 1-1/2 cups sugar
• 1/2 cup packed brown sugar
• 1 cup mashed ripe bananas (about 2 medium)
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup chopped pecans or walnuts
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 3-1/2 cups confectioners' sugar

Method

In a small saucepan, bring butter and water to a boil. Remove from the heat; set aside. In a large mixing bowl, beat the sugars, bananas, buttermilk, eggs and vanilla until blended. Combine flour and baking soda; gradually add to sugar mixture. Carefully beat in butter mixture until blended. Stir in nuts.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a large mixing bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually add confectioners' sugar until smooth. Spread over bars. Store in the refrigerator. Yield: 3 dozen.

Recipe from Taste of Home Award Winning recipes Issue