Pepper Jack Chicken

4 to 6 chicken breast halves, boneless, without skin1 to 2 cups bell pepper strips (use fresh or frozen pepper stir fry pepper strip combo)1 can Pepper Jack cheese soup3 tablespoons chunky salsaCombine all ingredients. Cover and cook on LOW for 5 to 6 hours, until chicken is tender.Serves 4 to 6.

Cinnamon-Pecan Pull-Aparts

1/2 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons butter, melted
1/4 cup sour cream
1 teaspoon vanilla
1 can (17.5 oz) Pillsbury Grands Flaky Supreme refrigerated cinnamon
rolls with Icing

1. Heat oven to 350 F. Spray 8x4-inch loaf pan with cooking spray. In large bowl, mix
all ingredients except cinnamon rolls with icing.
2. Separate dough into 5 rolls; set icing aside. Cut each roll into quarters; add to pecan mixture,
tossing gently to coat. Spoon roll mixture into pan.
3. Bake 45 to 50 minutes or until deep golden brown. Cool 10 minutes. Turn upside down onto
serving plate or platter. Spread with icing. Serve warm. Very YUMMY!!

Hot & Spicy Chex Party Mix

Hot & Spicy Chex Party Mix

1/2 cup butter
2 Tablespoons Worcestershire sauce
2 1/2 teaspoons seasoned salt
4 Tablespoons red pepper sauce
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
2 cups mixed nuts
2 cups bite-size cheese crackers

1. Heat oven to 250F.
2. In ungreased large roasting pan, melt butter in oven. Stir in Worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in remaining ingredients until evenly coated.
3. Bake uncovered 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container. Enjoy!! Repeat this recipe every few days as I do for Jack!!!

Biscuit, Ham and Potato Bake

2 Pillsbury Grands frozen buttermilk biscuits (from 25oz. bag)
2 eggs
1/3 cup milk
1/4 teaspoon ground mustard
1 cup frozen potatoes O'Brien with onions and peppers (from 28oz. bag)
1/2 cup diced ham
1/2 cup shredded Cheddar cheese

1. Place frozen biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 40 seconds or until soft.
2. Heat oven to 350F. In medium bowl, beat eggs, milk and mustard with wire whisk until blended. Stir in potatoes, ham and cheese.
3. Spray 1-quart casserole with cooking spray. Cut each biscuit into 8 pieces; arrange evenly in dish. Pour eggs mixture over biscuits pieces in dish. Press down with back of spoon, making sure all biscuits are covered with egg mixture.
4. Bake 40 to 45 minuntes or until edges are golden brown and center is set. Let stand 5 minutes before serving. Makes 2 servings and reheats well.

School Coconut Cookies (Liberty High School)

1 cup butter (softened)
2 1/4 cup sugar
1 teaspoon vanilla
2 eggs
3 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 cup coconut

Mix butter, sugar, eggs and vanilla. Then add dry ingredients and mix well. Add coconut.
It might take a little more flour as it needs to be a firm dough to handle. Roll in small balls and place on cookie sheet then press down with a dampened fork. Bake at 350F. till lightly brown.

Nannie Budro's Chocolate Cream Pie

1 1/4 cup sugar
1/4 cup cornstarch
1 cup evaporated milk
1 cup boiling water
3 egg, separated
1/2 stick butter
2 ounces unsweetened chocolate (melted)
1 teaspoon vanilla

Mix all dry ingredients first, then add a little of the evaporated milk and mix well. Add 3 egg yolks and beat good. Add remaining evaporated milk and boiling water. Cook over medium heat stirring constantly. When thickened, remove from heat and stir in melted chocolate, butter and vanilla. Chill thoroughly, at least 4 hours. Garnish with whipped cream and chocolate curls.

Nannie Budro's Coconut Cream Pie

3/4 cup sugar
1/4 cup cornstarch
1 cup evaporated milk
1 cup boiling water
3 eggs, separated
1/2 stick butter
1 cup coconut
1 teaspoon vanilla

Mix all dry ingredients first, then add a little cream to wet ingredients. Add 3 egg yolks and beat good. Add remaining evaporated milk and boiling water. Cook over medium heat stirring constantly. When thickened, remove from heat stir in butter, coconut and vanilla.

Meringue: (Never use a plastic bowl)
3 egg whites
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon cream of tarter

Whip egg whites and cream of tarter till fluffy then add sugar and vanilla. Pour onto pie mixture, top with coconut and bake until lightly brown.

Nannie Budro's Pecan Pie

3 eggs, slightly beaten
1 cup Karo syrup (white)
1 cup packed brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cups pecans
1 unbaked pie crust

In large bowl, stir together first 5 ingredients until well blended. Stir in nuts.
Pour into 9" inch unbaked pie crust. Bake at 350F. for 50 to 55 minutes.

Aunt Lula's Pie Crust

2 cups flour
1 teaspoon salt
2/3 cup plus 2 tablespoons Crisco
1/4 cup cold water

Mix together and roll out between 2 pieces of waxed paper.

Sweet Potato Bake

3 cups peeled, cooked, and mashed sweet potatoes or yams (about 1 1/2 pounds raw)
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 cup half-half or milk

Topping:
1 cup light brown sugar
1 cup pecans, chopped
1/3 cup all-purpose flour
3 tablespoon butter, melted

1. Preheat the oven to 325F. Grease a 2-quart casserole dish.
2. Combine the sweet potatoes, granulated sugar, butter, eggs, vanilla, cinnamon, and nutmeg.
Beat with an electric mixer until smooth. Add the cream and mix well. Pour into the casserole dish.
3. Mix the topping ingredients together in a small bowl with a fork. Sprinkle evenly over the
top of the casserole.
4. Bake for 25 to 30 minutes, until the potatoes are hot and the topping is golden.
Serve 8

Crunch bars

35 Premium Saltine Crackers
1/2 cup (1 stick) butter
1/2 cup packed brown sugar
4 squares Baker's Semi-Sweet Chocolate, chopped
1 cup chopped pecans, toasted

Heat oven to 400F.
Place crackers in single layer in foil-lined 15x10x1-inch pan.
Cook butter and sugar in saucepan on medium-high heat until butter is
melted and mixture is well blended, stirring occasionally. Bring to boil; cook
3 min. without stirring. Spread onto crackers.
Bake 5 to 7 minutes or until topping is golden brown. Immediately sprinkle with
chocolate; let stand 5 minutes or until chocolate is softened. Spread chocolate over ingredients
in pan; sprinkle with nuts. Cool. Break into pieces.

Hamburger Soup

1 pound ground beef
1 onion chopped
1 (29oz) can Veg-all Homestyle (drained)
1 (14.5oz) can whole kernal corn (drained)
1 (14.5oz) can cut green beans (drained)
2 (14.5oz) cans sliced stewed tomaotes
2 (8oz) cans tomato sauce
1/2 cup elbow macaroni
4 cups water

Brown ground beef & onion. (drain) Add rest of ingredients and simmer on med. heat for 30 minutes. Add salt and pepper to taste. This freezes well. Enjoy!

Taco Soup

1 pound lean ground beef
1 onion, chopped
1 (1oz.) package Hidden Valley Ranch Dressing Mix
1 (1oz.) package Taco Seasoning Mix
1 (15oz.) can black beans
1 (15oz.) can pinto beans
2 can whole kernal corn
1 (28oz) can crushed tomotes
1/2 cup picante sauce
2 cups water

1. Brown meat & onions, drain.
2. Mix Ranch & Taco seasonings into meat.
3. Add rest of ingredients, undrained to mixture.
4. Simmer 1 hour.
5. ENJOY!!

Cheesy Shrimp Dip

1/4 cup (1/2 stick) butter
2/3 cup chopped red bell pepper
1 pound medium fresh shrimp, peeled, deveined, and coarsely chopped
1/3 cup sliced green onion
1 cup sour cream
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup mayonnaise

Preheat oven to 350 degrees.
In a medium skillet, melt butter over medium heat. Add red bell pepper, and cook 3 minutes.
Stir in shrimp and green onion; cook 3 to 4 minutes, or until shrimp are firm and pink. Stir in sour cream, cheeses and mayonnaise. Spoon mixture into a 2-quart baking dish. Bake 30 to 35 minutes, or until lightly browned and bubbly. Serve with fritos or assorted crackers.

Cheese Grits

1 cup grits, uncooked
1 (8-ounce) jar Cheez Whiz
6 tablespoons butter, softened
1/4 cup milk
2 eggs, well beaten
Shredded Cheddar cheese

Preheat oven to 325 degrees. Cook grits according to directions on package. Combine cooked grits, Cheez Whiz, butter and milk, stirring well. Cool, then add the well beaten eggs. Pour into greased baking dish. Bake 1 hour or until firm. About 10 minutes before baking time is up, top with cheese. Yield: 6 to 8 servings.

Eggplant Divine

1 eggplant
1/2 cup corn meal
1 egg, well beaten
1 (14 1/2-ounce) can diced tomatoes, reserve liquid
1 medium onion, sliced
1/4 cup finely chopped jalapeno pepper
Salt and pepper to taste
2 tablespoons Worcestershire sauce

Preheat oven to 350 degrees. Slice eggplant 1/4-inch thick. Place each slice in corn meal, then egg, and then again in corn meal. Fry until brown in vegetable oil on each side, turning once. Place a layer of fried eggplant in dish. Combine tomatoes, onion, jalapeno pepper, salt and pepper to taste. Pour half of mixture over eggplant in casserole. Repeat layers of eggplant and tomato mixture. Then combine the reserved liquid and Worcestershire sauce. Pour over all of the casserole. Bake 45 minutes. Top with cheese, if desired. Yield: 8 servings

Creamed Corn Southwest

1/4 cup onion, chopped
5 tablespoons vegetable oil
2 (16-ounce) cans cream style corn
1 egg, well beaten
2 cups milk
1/2 cup cornmeal
1 jalapeno pepper, seeded and chopped
Salt and pepper to taste
1 teaspoon garlic salt
1 (4-ounce) can chopped green chiles, drained

Preheat oven to 350 degrees. Saute onion in oil. Add the corn, egg, milk, cornmeal, jalapeno pepper, salt, pepper, garlic salt and green chiles, mixing well. Pour into a buttered baking dish. Bake 1 hour. Yield: 6 to 8 servings.

Poppy Seed Chicken

2 cups crushed Ritz crakers, divided
1/2 cup butter, melted and divided
2 cups cooked chicken, diced
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (10 3/4-ounce) can condensed cream of chicken soup
1 (8-ounce) carton sour cream
Poppy seed

Preheat oven to 350 degrees. Combine the crackers and melted butter. Place half of the crackers in a greased 13x9-inch baking dish. Combine the cooked chicken, mushroom soup, chicken soup and sour cream, blending well. Pour chicken mixture over the crumbs in the casserole. Top with the remaining cracker crumbs. Sprinkle with poppy seeds, as desired. Bake 30 minutes. Yield: 6 to 8 servings.

Slow Cooked Enchiladas

1 pound ground beef
1 cup chopped onion
1 (4-ounce) can chopped green chiles
1 (14 1/2-ounce) can pinto beans, with liquid
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 (10-ounce) cans enchilada sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded Mexican cheese
8 to 10 corn tortillas

In skillet, cook beef and onion until done. Add green chiles, beans, chili powder, cumin, enchilada sauce, salt and black pepper. Bring to a boil and then turn down heat to simmer 10 minutes. Layer in greased crock pot, beginning with sauce and tortillas, ending with a layer of cheese. Cook on LOW 5 to 7 hours. Yield: 8 servings

Onion Smothered Round Steak

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds tenderized round steak
Ice Water
1/4 cup cooking oil
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 cups water
1 package dry onion-mushroom soup mix

Preheat oven to 325 degrees. In large bowl, combine the flour, salt and black pepper. Place steak in ice water. Heat cooking oil in skillet on medium-high heat. Dip steak into flour and then gently place into hot oil, frying on each side about 8 minutes. While browning, combine soup, water and onion-mushroom soup mix in a small saucepan. Heat thoroughly. Place steak in large casserole dish; top with soup mixture. Cover and bake 1 1/2 to 2 hours. Yield: 6 to 8 servings.

Broccoli Cornbread

4 eggs, well beaten
1 (12-ounce) carton small curd cottage cheese
3/4 cup butter, melted
2 (81/2-ounce) packages Jiffy Cornbread mix
1 (10-ounce) package frozen chopped broccoli
1 onion, chopped
Pinch of salt

Preheat oven to 400 degrees. In medium size mixing bowl, combine beaten eggs and cottage cheese. Add melted butter, cornbread mix, broccoli, onion and salt, mixing well. Pour into a greased 13x9-inch baking dish. Bake 40 minutes or until golden brown. Yield:15 servings

Mexican Casserole

2 pounds ground beef
1 onion, chopped
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon chili powder
2 (15 ounce) cans Ranch Style beans
2 (10 3/4 ounce) cans condensed cream of chicken soup
1 (10 ounce) can tomatoes and green chiles
12 corn tortillas, torn in half
2 cups shredded Cheddar cheese

Preheat oven to 350 degrees. Saute ground beef and onion until done, draining well. Add garlic
salt, salt and chili powder. Add beans, soup and tomaotes; simmer 5 minutes. Place a small amount of mixture in the bottom of a greased 13x9-inch baking dish. Layer tortillas over sauce and pour half the mixture over tortillas. Sprinkle 1/2 cup Cheddar cheese on top. Repeat layers ending with cheese. Bake 35 to 40 minutes. Yield: 6 to 8 servings.

Mexican Cornbead

1 pound ground beef
1 onion chopped
3 packages corn-kits cornbread
3 eggs
2 cans cream style corn
1/2 cups milk
3 cups grated cheese
sliced jalapeno

Brown ground beef with onion and set aside. In large bowl add corn-kits, eggs, cream style corn, and milk. Grease a 9x13 pan. Pour half of cornbread mixture in pan and top with ground beef, cheese and sliced jalapeno then cover with remaining cornbread mixture. Bake at 350F. for 45 minutes.

Sour Cream Enchiladas

10 corn tortillas
1 can cream of chicken soup
8-ounces grated cheddar cheese
1 (8-ounce) sour cream
1 (4-ounce) can chopped green chiles
Vegetable oil for frying

In a large mixing bowl blend soup, cheese, sour cream and green chiles. Soft fry tortillas. (this will take very little oil) Place 1 tablespoon of sour cream mixture in center of tortilla and roll tightly. Repeat with all tortillas. There will be mixture left over. Place in a 1-inch deep baking dish, spread leftover mixture on top. Bake at 350F. for 15 to 20 minutes or until cheese is melted.

Extra-Moist Spice Cake

2 cups self-rising flour
2 cups sugar
1 heaping teaspoon cinnamon
1 heaping teaspoon ground cloves
1 cup vegetable oil
3 eggs, lightly beaten
2 jars (4 3/4-ounce) apricot strained baby food
1/2 teaspoon vanilla
1 cup chopped pecans
Powdered sugar for garnish

Preheat oven to 350F. Grease and lightly flour bundt pan, shaking out excess flour. Combine flour, sugar, cinnamon and cloves in large bowl. Add oil, eggs, baby food and vanilla and beat well. Stir in pecans. Pour into bundt pan. Bake until tester inserted in center comes out clean, about 45 to 50 minutes. Cool slightly in pan, then invert onto platter. Let cool completely. Dust top with powdered sugar, if desired. NOTE: Cake keeps very well and actually tastes better after spices have seasoned through after a day or so.

Carne Guisada (Cowboy Stew)

5 pounds lean chuck roast
1 can (10-ounce) whole tomatoes
1/2 cup diced onions
1 cup diced bell pepper
1 rib celery with leaves, diced
1 teaspoon garlic powder or two cloves garlic, crushed
2 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1 tablespoon flour

Cut meat into bite size pieces. Heat Dutch oven or 5 quart pan with lid. Sprinkle salt on meat and brown. Cover pan in order for meat to create its own water. To soften meat, simmer for 20-25 minutes until water is gone. Sprinkle flour on meat, then pour all other ingredients into pan. Stir to blend flour and add enough water to cover, or about 1 1/2 empty tomato cans of water. Simmer for 45 minutes, stirring occasionally. I serve with tortillas.

Chocolate Sheath Cake

2 sticks butter
1 cup water
2 cups flour
2 cups sugar
1/4 cup cocoa
2 eggs
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup buttermilk

Preheat oven to 400F. In large mixing bowl add flour, sugar, cocoa, soda and cinnamon and set aside. In small sauce pan add butter, water and bring to a boil. Pour hot mixture over dry ingredients and buttermilk, eggs, and vanilla. Mix well. Pour batter into 11x15x1-inch pan.
Bake 20 minutes.

Icing:
1 stick butter
1/4 cup cocoa
1/4 cup milk
1 pound box powdered sugar
1 teaspoon vanilla
1 1/2 cup chopped peacans

Put butter, cocoa and milk in small saucepan and heat until it starts to boil. Pour over powered sugar. Blend well and add vanilla and pecans. Pour over hot cake.

Praline Sweet Potato Casserole

3 cups cooked mashed sweet potatoe

2 eggs

1 cup sugar

1/2 stick butter (melted)

1 teaspoon vanilla

1/2 cup milk

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

Topping:

1/2 stick butter (softened)

1/2 cup packed light brown sugar

1/2 cup chopped pecans

1/3 cup flour

Combine mashed sweet potato, eggs, sugar,1/2 stick butter, vanilla and milk in large bowl set aside. In small bowl add softened butter brown sugar, flour and pecans to make topping.

Add Sweet potato mixture to greased 9x13 pan and crumble topping over top of casserole.

Bake at 350F. for 35 to 45 minutes. Topping should be brown.

Holiday Corn Casserole

2 cans cream style corn
2 cans whole kernal corn
1 medium onion, chopped
1 bell pepper, chopped
2 (2-ounce) jars diced pimientos
1 1/2 cups milk
2 egg, beaten
2 cups cracker crumbs
2 cups grated cheddar cheese
1/2 cup butter (melted)
2 tablespoons sugar
salt and pepper to taste

Mix all ingredients and pour into greased 9x13 pan.
Bake at 350 for 1 hour.

Nannie Noble's Sweet Potato Pie

3 cups mashed sweet potato

1 cup sugar

4 eggs

1 small can Evaporated Milk

1/2 cup coconut

1 teaspoon all spice

pinch of salt

1/4 stick butter (Melted)



Mix all ingredients. Pour into (2 ) 9" unbaked pie shells.

Bake at 350 for 30 minutes.

Tex-Mex Lasagna

2 cups chopped cooked chicken
1 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1 (15.25-ounce) can corn, drained
1 (15-ounce) can black beans, drained
1 (15-ounce) can tomato sauce
1 (10-ounce) can diced tomatoes and green chilies, drained (Ro-tel)
1 (8-ounce) can tomato sauce
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 (16-ounce) container sour cream
1 (8-ounce) package cream cheese, softened
6 oven-ready lasagna noodles
1 (8-ounce) package Monterey Jack cheese with peppers, grated
1 (8-ounce) package Cheddar cheese, grated

In a Dutch oven, combine chicken and next 12 ingredients. Bring to a boil over medium-high heat, reduce heat and simmer 15 minutes.
In a medium bowl, combine sour cream and cream cheese.
Preheat oven to 350F. Lightly grease a 13x9x2-inch baking dish.
Spoon one-third of sauce into prepared dish. Top with 3 uncooked lasagna noodles. Spread one-half of sour cream mixture over noodles, top with one-third sauce. Sprinkle with half of cheeses.
Repeat layers. Bake 35 to 45 minutes, or until hot and bubbly. Let rest 10 minutes before serving. Makes 12 servings.

Nannie Budro's Cheese Log

1 8-ounce cream cheese
1 3-ounce pimento cheese
1 garlic bud crushed
1/2 cup chopped pecans

Mix well. Put chili powder on wax paper, roll cheese mixture on this and roll into roll.
Chill, slice and serve with Ritz crackers.

Spinach, Artichoke, and Roasted Red Pepper Dip

Ingredients:
1 tablespoon butter
1/2 cup chopped onion
2 teaspoon minced garlic
1 (6-ounce) jar marinated artichoke hearts, drained
1/4 cup chopped roasted red peppers
1 (5-ounce) bag baby spinach
1/4 cup half-half
1 (3-ounce) package cream cheese, softened
1/4 cup sour cream
1/2 cup shredded Itailan cheese blend, divided
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Toasted Baguette Bread

Instructions
1. Preheat oven to 425F. Spray a 2-cup ovenproof bowl or baking dish with nonstick cooking spray.
2. In a medium saucepan, melt butter over medium-high heat. Add onion and garlic; cook until tender, about 10 minutes. Add artichoke hearts and roasted red peppers; cook for 2 minutes. Add spinach in two additions, letting first batch wilt before adding second batch. Cook until spinach is completely wilted, about 6 minutes. Strain mixture, pressing to release all liquid; set spinach aside.
3. In the same pan, warm half-and-half over medium-high heat. Stir in cream cheese and sour cream until cream cheese is melted and mixture is smooth. Add spinach mixture, 1/4 cup shredded cheese, salt, and red pepper, stirring to combine. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese. Bake for 20 to 25 minutes, or until bubbly. Serve with hot Toasted Baguette Bread. ( I make garlic toasted baguette bread)

Grandgirl's Fresh Apple Cake

Cake:
2 cups sugar
3 large eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans

Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Preheat oven to 325F. Generously grease a Bundt pan.
For cake, combine cake ingredients in a large bowl in the order given and mix well. Pour batter
into the prepared pan and bake 1 1/2 hours.
Remove cake from oven; let cool 10 minutes. Remove cake from pan, and place on wire rack.
To make sauce, melt butter in a large saucepan, stir in sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil 1 minute. Pour sauce over the warm cake.