Joes' Pizza Crust

By: Joe Davis

2 c. hot water
2 t. yeast
5 c. flour (approximately)
dash black pepper
dash Italian seasoning
dash garlic salt
parmesan cheese (to taste, approximately 1 t.)

Directions:
Combine the hot water with the yeast, and set it aside. Add the flour 1 cup at time, alternating with adding 1 seasoning at a time. (Approximately 5 cups of flour will be added). Knead the dough in a mixer machine until it's stretchy. Oil round pizza pans generously. Separate the dough into 2 balls and knead them. Take each dough ball and stretch into a circle. Press the dough onto the pans until the dough meets the edges of the pan and let the dough rise. Once dough has risen to double the size, top it with your choice of pizza sauce, cheese(s) and meat(s).
Bake at 450° for about 15 minutes. Keep a close eye on it and take it out when cheese is bubbly and the crust is lightly browned.

Servings:
Makes 1 large and 1 small pizza, or 1 large pizza and bread sticks.

Nancy’s Cinnamon Rolls

By: Nancy Davis

Cinnamon Roll Ingredients:
1 c. warm water
4 T. yeast
2 T. sugar
1 T. salt
1 c. sugar
2 c. butter (1 c. melted)
4 c. milk, scalding
12 c. flour
4 eggs, beaten
cinnamon
sugar
nuts, chopped (optional)*
raisins (optional)

Cinnamon Roll Directions:
In a bowl, mix together the water, yeast and sugar. Let it set until it’s bubbly. In a separate large bowl mix together the salt, sugar and 1 cup of the butter. Pour in the scalding milk and stir it until the butter melts. Then add in 4 cups of the flour and mix it well. Add the eggs and mix. Then mix in the yeast mixture. Add the remaining 8 cups of flour and mix it. Spread the melted butter on the bottom and sides of a bowl and place the dough in it and then spread more of the melted butter the top of the dough. Cover it and let the dough rise in a warm place. Once the dough has double in size roll it out to about ½″ thickness (depending on how thick you like your cinnamon rolls). Spread it well with the melted butter then sprinkle it with cinnamon, sugar, nuts and raisins. Roll up the dough and cut it into slices. Cut the slices thicker for big cinnamon rolls and thinner for smaller cinnamon rolls. Place the cinnamon roll slices on a greased cookie sheet and let them rise until they have doubled in size.
Bake at 350° for 15 - 25 minutes, or until golden brown.
Cool then frost.**

Frosting Ingredients:
4 oz. - 8 oz. cream cheese, softened
½ - 1 cube butter, softened
1 pkg. powered sugar (approximately)

Frosting Directions:
Whip the cream cheese and butter together until it's smooth then add the powdered sugar 1 cup at a time (you will use approximately 1 package) until it's smooth and creamy but stiff enough to stay on the cinnamon rolls and not run off. (If you put too much powdered sugar and it's too thick, just add a little cream or milk until it's spreadable.) "I often ½ this recipe for these cinnamon rolls because it makes so much frosting."

Servings:
Makes 4 dozen

*You can use walnuts or pecans, which ever you prefer.
**You can use what ever frosting you like. Store bought frosting, butter cream frosting and cream cheese frosting all taste great.

Slush

By: Lesa Stevens

4 c. sugar
6 c. water
5 mashed bananas
1 sm. can frozen lemonade, or juice of 2 lemons
1 lg. can pineapple juice
1 (12 oz.) can frozen orange juice
7-up

Directions:
Boil the sugar and water together, then let it cool. Once the sugar water is cooled mix in the bananas and juices. Freeze it overnight. Serve by scooping about ⅓ cup or so of the frozen slush into a cup and poor in about 1 cup of 7-up.

Sand Art Brownies

The perfect gift for a Christmas or other holidays and occasions!
By: Nancy Davis

⅔ t. salt
1 ⅛ c. flour
⅔ c. sugar
½ c. vanilla chips
⅓ c. cocoa
⅔ c. brown sugar
½ c. chocolate chips
½ c. walnuts, chopped

Directions:
In a quart mason jar layer inside the above ingredients one at time, tapping down between each layer. Attach the following directions to the jar:

Combine the contents of this jar with
1 t. vanilla
⅔ c. oil
3 eggs
Pour the batter into a greased pan* and bake at 350° for 25 - 35 minutes or until a toothpick comes out clean.
 

*Use the desired size of pan. A smaller pan for thick brownies and a larger pan for thinner brownies. Keep an eye on them while cooking them so that they don't burn.

Raspberry Pretzel Salad

By: Melanie King

Crust Ingredients:
2 c. pretzels, crushed
3 T. sugar
⅓ c. margarine, melted

Crust Directions:
Mix the crushed pretzels, sugar and margarine together then press the mixture into the bottom of a 9″ x 13″ pan.
Bake at 350° for 7 minutes.
Let it cool.

Top Ingredients:
1 c. sugar
1 (8 oz.) pkg. cream cheese, softened
8 oz. cool whip
1 lg. pkg. raspberry Jell-O
2 c. boiling water
2 (10 oz.) pkgs. frozen raspberries

Top Directions:
Blend the sugar, cream cheese and cool whip together and spread it over the top of the cooled pretzel crust. In a separate bowl dissolve the Jell-O in the boiling water then stir in the frozen raspberries. Chill it in the refrigerator until it's thick; it takes about 30 minutes. Then pour it over the cream cheese layer and refrigerate it until it's firm.

Sunflower Seed Cookies

By: Marie King

1 c. butter
¾ c. shortening
2 c. sugar
2 eggs
1 T. vanilla
3 c. flour
1 t. baking powder
1 t. baking soda
½ t. salt (omit if using salted sunflower seeds)
1 c. coconut
1 c. sunflower seeds

Directions:
Cream the butter, shortening and sugar together. Mix in the eggs and vanilla. In a separate bowl mix the flour, baking powder, baking soda and salt together. Mix the dry ingredients into the wet ingredients. Stir in the coconut and sunflower seeds. Roll about 1 tablespoon full of dough into a ball and place it on an ungreased cookie sheet, then press it down with the bottom of a glass that has been dipped in sugar. Continue doing this until the dough is gone.
Bake at 350° for 10 - 15 minutes.

Tamale Pie

By: Lesa Stevens

½ lb. ground beef
¾ onion, chopped
½ t. garlic
½ c. green pepper, chopped
1 (16 oz.) can corn
1 (16 oz) can kidney beans
2 (8 oz.) cans tomato sauce
¼ c sliced olives
2 - 3 T. taco sauce or salsa
½ t. chili powder

Directions:
Brown the ground beef with the onions and garlic, then drain the grease out. Mix the green peppers, corn, beans, tomato sauce, olives, taco sauce or salsa and chili powder. Stir it well and pour it into a 10″ x 10″ baking pan.

Topping Ingredients:
1 c. yellow corn meal
2½ c. water
¼ t. salt
½ c. morale cheese

Topping Directions:
In a saucepan combine the corn meal, water, and salt together, stirring it constantly. Bring it to a boil and continue cooking it until it thickens slightly.

Other Ingredient:
½ c. morale cheese

Directions:
Spoon the "topping" over the top of the ground beef mixture.
Bake at 375° for 45 minutes.
Remove it from the oven, sprinkle the morale cheese on top and bake for 15 minutes more.

Potato Casserole

By: Jessica Ashton

1 t. salt
½ c. onion, chopped
½ c. butter, melted
3 - 3½ c. cheddar cheese, shredded
1 (32 oz.) pkg. frozen hash browns, thawed
1 t. pepper
1 pint sour cream
1 can cream of mushroom soup
2 c. corn flakes, crushed
½ c. butter, melted

Directions:
Put the hash browns in a large bowl. Add all of the remaining ingredients in, except for the corn flakes and butter. Mix it well. Spread the mixture in a 9″ x 13″ pan. Then mix corn flakes and butter together and sprinkle it over the top of the hash browns mixture.
Bake at 350° for 45 minutes.

One-Dish Chicken Bake

By: Jessica Ashton

1 (6 oz.) pkg. Stove Top San Francisco Sourdough Stuffing Mix
1½ c. hot water
¼ c. margarine
4 boneless, skinless chicken breast halves (about 1¼ lb.)
1 can (10¾ oz.) condensed cream of mushroom soup
⅓ c. sour cream or milk

Directions:
In a bowl, combine the stuffing crumbs (along with the contents of the stuffing seasoning packet), hot water and margarine. Stir it just until it's moistened. Set it aside. Place the chicken breasts in a 12″ x 8″ baking dish. Mix the soup and sour cream together and pour it over the chicken. Top it with the stuffing mixture.
Bake at 375° for 35 minutes, or until the chicken is cooked through.

Servings:
Makes 4

Hungry Jack Beef Casserole

By: Shelley Stevens

1 lb. ground beef
½ onion, chopped
1 t. salt
¾ c. kraft BBQ sauce
4 T. brown sugar
1 (16 oz.) can pork and beans
1 can Hungry Jack or Pillsbury refrigerates flaky biscuits
1 c. cheddar cheese, shredded

Directions:
Brown the ground beef and onions; then drain the grease out. Stir in the salt, BBQ sauce, brown sugar and the pork and beans. Heat it until it's bubbly. Pour the beef mixture into a 2 quarts casserole dish. Cut the biscuits in half to form 20 "half circles." Place the biscuits, cut side down, around the edge of the casserole dish. Sprinkle the cheese over the top.
Bake at 375° for 25 minutes, or until the biscuits are golden.

Note:
It’s important that the biscuits go quickly onto the hot mixture and then right into the oven.

Hamburger and Macaroni Dinner

By: Shelley Stevens

1 - 2 c. elbow macaroni
1 lb. ground beef
½ onion, chopped
1 - 2 stalks celery, chopped
1 can tomato coup
½ t. slat
dash of pepper
½ t. chili pepper
1 t. mustard
¼ c. ketchup
4 T. brown sugar
1 can water
1 t. worcestershire sauce

Directions:
Cook the macaroni in salted water. When the macaroni is tender, drain it and set it aside. In a frying pan brown the ground beef, onion and celery. When it's browned drain the grease from the meat mixture. Add in all of the remaining ingredients, except for the cooked macaroni, and stir it together. Simmer it for a few minutes then stir in the cooked macaroni and serve.

Nutrigrain Bars

By: Nancy Davis

2½ c. quick oats
1 box yellow cake mix
¾ c. butter, melted
1 (12 oz.) jar jam
1 T. water

Directions:
Mix together the oats, cake mix and butter. Press half of the mixture into a cake pan. Mix the water and jam together then spread it evenly onto the oat mixture. Sprinkle the remaining half of the oat mixture over the top.
Bake at 375° for 20 minutes.

Mutt Cookies

By: Nancy Davis

2¼ c. sugar
6 eggs
2¼ c. shortening
2 T. vanilla
4 c. flour
3 T. baking soda
2 t. salt
6 c. oatmeal
1 pkg. chocolate chips
1 pkg. raisins
1 pkg. butterscotch chips
nuts, chopped

Directions:
Mix the sugar, eggs, shortening and vanilla together. In a separate bowl mix the flour, baking soda and salt together. Combine the dry mixture with the wet mixture. Then add in the remaining ingredients. Place tablespoon fulls onto a greased cookie sheet. They do “puff up.” Take the cookies out of the oven before they brown. They will flatten and fall.
Bake at 350° - 375° for 8 - 10 minutes.

Chocolate Chip Cookies (Mrs. Field’s)

From: Lesa Stevens

1 lb. butter
1½ c. sugar
2 c. brown sugar
3 eggs
2 t. vanilla
6 c. flour
1½ t. baking soda
1½ t. salt
4 - 6 c. chocolate chips
2 c. walnuts, chopped

Directions:
Mix the butter, brown sugar and sugar together. Add in the eggs and mix it well. Add the vanilla and mix it. In a separate bowl sift together the flour, baking soda and salt. Add the flour mixture to the butter sugar mixture slowly, and sift the batter. Mix in the chocolate chips and nuts by hand.
Bake at 350° for 8 - 10 minutes. Cookies won’t appear done.

Oatmeal Chocolate Chip Cookies (Mrs. Field’s)

From: Lesa Stevens

2 c. butter
4 eggs
2 t. vanilla
2 c. brown sugar
2 c. sugar
4 c. flour
2 t. baking powder
1 t. salt
5 c. oatmeal
3 c. chocolate chips

Directions:
Mix the butter, eggs, vanilla, brown sugar and sugar together. In a separate bowl mix the flour, baking powder and salt together. Mix the dry ingredients in with the wet ingredients. Mix in the oatmeal. Stir in the chocolate chips.
Bake at 400° for 10 - 12 minutes.

Gingersnaps

By: Jeannie Kuhn

1 c. brown sugar
1 egg
¼ c. molasses
¾ c. shortening
2¼ c. flour
2 t. baking soda
¼ t. salt
1 t. cinnamon
½ t. cloves
1 t. ginger
granulated sugar

Directions:
Thoroughly mix the brown sugar, egg, and molasses. Blend in all of the remaining ingredients except for the granulated sugar. Cover and chill it for 1 hour. Shape tablespoon fulls of dough into rounded balls. Dip the top of each dough ball in a small bowl of some granulated sugar. Place the balls sugar side up and 3″ apart on a lightly greased cookie sheet.
Bake at 375° for 10 - 12 minutes, or just until set. Immediately remove the cookies from the cookie sheet.

Chicken and Broccoli Bake

By: Nancy Davis

2 T. butter
2 c. milk
1 t. garlic powder
1 t. salt
2 T. flour
1 (8 oz.) package cream cheese
¼ c. parmesan cheese
2 or 3 chicken breasts, cooked and chopped
2 or 3 stalks of broccoli, cooked a little
1 c. cheese (your choice), shredded

Directions:
In a sauce pan combine together and cook the butter, milk, garlic powder, salt and flour; this is “white sauce.” Then add in the cream cheese and parmesan cheese. Layer the chicken and broccoli in baking dish then pour the “white sauce” over the top. Sprinkle the shredded cheese on the top.
Bake at 350° for 30 minutes, or until bubbly.

Puppy Chow

By: Lesa Stevens

1 (12 oz.) bag milk chocolate, chocolate chips
2 cubes butter
¾ c. peanut butter, creamy
1 (12 oz.) box Rice Chex cereal
1 lb. powdered sugar

Directions:
Melt the chocolate chips, butter and peanut butter in a double broiler. In a separate large bowl pour the melted chocolate mixture over the Rice Chex cereal and stir it until all of the cereal pieces are coated. Put the chocolate Rice Chex pieces into a  paper bag that's filled with the powdered sugar and shake it until all the cereal pieces are well coated. Then pour the coated cereal pieces onto a tray to cool. Store it in an air tight container.

Rice Crispy Treats

By: Nancy Davis

½ c. butter
5 c. miniature marshmallows
5 c. Rice Krispie cereal

Directions:
Melt the butter in a sauce pan then add in the marshmallows and stir it until it's melted and smooth. Add in the Rice Krispie cereal and stir. Press it into a baking dish and let cool. Cut it into squares to serve.

Puffed Rice Balls

By: Debbie
From: Karleen Stevens

2 cubes butter or margarine
1¾ c. white karo syrup
2 c. brown sugar
1 can sweetened condensed milk
1 lg. bag puffed rice

Directions:
Mix the butter, karo syrup and sugar together in a sauce pan and boil it for 3 minutes. Then pour the condensed milk into the mixture and boil for another 3 minutes. Stir in one large bag of puffed rice, then form into balls.

Servings:
Makes 40 - 50 rice balls.

Chocolate Scotcheroos

By: Melanie King

1 c. sugar
1 c. light corn syrup
1 c. peanut butter
6 c. crispy rice cereal
1 c. semi-sweet chocolate chips
1 c. butterscotch chip

Directions:
Butter a 9″ x 13″ cake pan and set it aside. In a saucepan, over medium heat, combine the sugar and corn syrup and bring it to a rolling boil. Remove it from the heat and stir in the peanut butter. Mix in the rice cereal until it's evenly coated. Press the mixture into the buttered cake pan. In a glass bowl melt the chocolate and butterscotch chips in the microwave, stirring occasionally until it's smooth and well blended. Spread the mixture over the top of the crispy cereal mixture that's in cake pan. Chill it until it's set, then cut it into bars.

Chex Muddy Buddies

By: Nancy Davis

9 c. Chex cereal
1 c. semi-sweet chocolate chips
½ c. peanut butter
¼ margarine or butter
1 t. vanilla extract
1½ c. powdered sugar

Directions:
Pour the Chex cereal into a large bowl and set it aside.
Microwave Method - In microwave safe bowl combine the chocolate chips, peanut butter, and margarine together.  Microwave it on high for 1 - 1½ minutes or until it's smooth, stirring it after 1 minute. Then stir in the vanilla.
Stove top Method - In a saucepan, heat and melt the chocolate chips, peanut butter and margarine over low until it's smooth, stirring it often. Remove it from the heat and stir in the vanilla.
Pour the chocolate mixture over the Chex cereal, stirring it until all of the cereal pieces are well coated. Pour the chocolate coated cereal into a large Ziploc bag with the powdered sugar in it. Seal the bag and shake it until all of the cereal pieces are well coated with powdered sugar. Spread it out on wax paper to cool.

Servings:
Makes 9 cups

Caramelitos

By: Melanie King

2 c. oatmeal
2 c. flour
1 t. baking soda
1½ c. brown sugar
3 cubes real butter
1 bottle Mrs. Richardson’s caramel butterscotch fudge topping
1 pkg. milk chocolate, chocolate chips

Directions:
Mix together the oatmeal, flour, baking soda, brown sugar, and butter. Put half of the mixture on the bottom of a 9″ x 13″ cake pan.
Bake at 350° for 8 - 10 minutes.
Meanwhile, mix the caramel butterscothch fudge topping according to the directions on the package. Pour the butterscotch topping on top of the crust, then sprinkle on the chocolate chips. Pour the remaining crust mixture over the top.
Bake at 350° for 10 - 20 minutes longer. The longer you cook it, the more set up the caramel will become.

Caramel Popcorn

By: Laura Lee
From: Lesa Stevens

¼ c. butter
½ c. light karo syrup
½ t. vanilla
1 c. brown sugar
1 can sweet condensed milk

Directions:
Boil all of the ingredients together until it reaches the “soft ball stage,” about 234o - 238o. Then pour the caramel over the popped pop corn.

Note:
This caramel also makes a good ice cream topping. If used for an ice cream topping, boil it for 5 minutes.

Wine Cake

By: Nancy Davis

1 yellow cake mix
1 sm. box vanilla instant pudding
6 t. flour
1 T. nutmeg
5 lg. eggs
¾ c. dry cooking sherry
¾ c. oil

Directions:
Mix all of the ingredients together and pour it into a greased bunt cake pan.
Bake at 350° for 35 - 40 minutes.
Tap the cake out of the pan. While the cake is still warm, top it with sifted powdered sugar or a thin powder sugar glaze.

Turtle Cake

By: Karleen Stevens

1 German chocolate cake mix
1 (14 oz.) pkg. caramels
1 can Eagle brand milk
¾ c. margarine
1 c. pecans
1 c. chocolate chips

Directions:
Unwrap all of the caramels and set them aside. Make the cake mix as directed on the package. Pour half of the cake mix into a greased and floured 9″ x 13″ cake pan. Set the remaining cake batter aside. Bake it at the recommended temperate on the cake mix box for 15-20 minutes or until it's done.
Meanwhile, melt the caramels, milk and margarine in a double boiler (it takes about 20 - 30 minutes). 
Remove the cake from oven when it's done and pour the caramel mixture evenly over the top. Sprinkle on the chocolate chips and pecans on top. Pour the remaining half of the cake batter on top.
Bake it for another 20 - 30 minutes more, or until it's done.

Optional:
Frost with chocolate frosting. This makes it very rich!

German Apple Cake

By: Karleen Stevens

Cake Ingredients:
2 lg. eggs
1 c. oil
1 t. vanilla
2 t. cinnamon
2 c. sugar
2 c. flour
1 t. baking soda
½ t. salt
4 c. tart apples, chopped
½ - 1 c. nuts

Cake Directions:
Beat the eggs and oil until they are foamy. Mix in all of the remaining ingredients, except for the apples and nuts. Peel, core and chop the apples. Mix the apples and nuts into the batter. The batter will be stiff. Pour it into a greased and floured 9″x 13″ cake pan.
Bake at 350° for 45 - 60 minutes.
Cool then frost the cake with the following frosting.

Frosting Ingredients:
6 oz. cream cheese
1 t. vanilla extract
3 T. butter, melted
1½ c. powdered sugar

Frosting Directions:
Mix the cream cheese, vanilla and butter together. Then mix in the powdered sugar.

Frosting For White Cake

By: Shelley Stevens

4 oz. cream cheese
1 t. almond extract
½ cube margarine
1 t. vanilla
pink food coloring (optional)
4 squares unsweetened baking chocolate
4 c. powdered sugar

Directions:
Whip all of the ingredients together to your desired consistency.

Dirt Cake (A.K.A. Dirt Pudding)

By: Jeannie Kuhn

1 (8″) plastic flour pot
1 t. vanilla extract
8 oz. cream cheese
12 oz. cool whip
3½ c. milk
½ c. pecans, chopped
½ stick margarine
½ c. powdered sugar
2 sm. pkgs. vanilla instant pudding
20 oz. pkg. oreo cookies, crumbled
5 (6″) silk flowers

Directions:
Cover the hole in the bottom of the flower pot with tin foil and set it aside. In a separate bowl mix together the vanilla extract, cream cheese, cool whip, and milk. Stir in the pecans and set the mixture aside. Cream the margarine, powdered sugar, and vanilla pudding mix together; then blend it with the first mixture. Begin adding layers of the pudding mixture and the crumbled oreos in the flower pot, starting with a layer of the oreo cookies and alternate with the pudding mixture. Make sure the top layer is an oreo cookie layer. Chill it for 2 hours. Insert the silk flowers when you set it out for serving.

Death By Chocolate

By: Joe Davis

1 box chocolate cake mix
Chocolate chips

Syrup Ingredients:
½ c. cocoa
2 c. brown sugar
2 c. hot water
2 T. vanilla
1 T. cinnamon

Directions:
In a bowl mix the chocolate cake mix according to the instructions on the box and set the batter aside.
For the “syrup,” mix all of the ingredients for the syrup together in a sauce pan over low heat until it's smooth. Pour the "syrup" into the bottom of a 9" x 13" cake pan. Then pour the cake batter over the top of the "syrup."
Bake at 350° for 30 minutes, or until the cake is done. The cake will float on top of the “syrup.”
Remove the cake from the oven and top it with the chocolate chips. Let it set until the chocolate chips are soft. Serve with cool whip or ice cream.

14 Karat Cake

By: Linnea Stevens

3 c. flour
2 t. baking powder
2 t. baking soda
2 t. cinnamon
2 c. sugar
1½ c. oil
4 lg. eggs, beaten
1 t. vanilla
3 c. carrots grated
1 c. nuts, chopped
1 c. raisins (boiled for a few minutes)
1 ½ c. crushed pineapple

Directions:
Mix the dry ingredients together. Add in the oil and stir it well. Add in the eggs and vanilla and mix it thoroughly. Mix in the carrots, nuts, raisins, and pineapple. Pour the batter into a well-greased 9″ x 13″ cake pan.
Bake at 350° for 30 minutes; then reduce the heat to 300° and bake it for another 30 minutes.
Frost the cake with cream cheese frosting.

Pumpkin Ginger Bread Loaves

By: Marie King

Bread Ingredients:
2 c. flour
2 t. baking powder
½ t. baking soda
½ c. brown sugar
1 t. cinnamon
½ c. molasses
⅓ c. margarine
1 t. ginger
1 c. canned pumpkin
2 eggs
¼ c. milk

Bread Directions:
In a bowl mix together 1 cup of the flour with the baking powder, baking soda, brown sugar and cinnamon. Add in all the of rest of the ingredients, except for the remaining flour. Mix it with a mixer on low speed until it's combined, then beat it on high for about 2 minutes. Add the remaining flour and beat it for about 2 minutes more or until it's blended. Pour the batter into 2 greased bread loaf pans.

Topping Ingredients:
⅓ c. walnuts, chopped
2 T. sugar

Topping Directions:
Stir the walnuts and sugar together, then sprinkle them over the batter.

Final Directions:
Bake at 350° for 45 - 60 minutes, or until an inserted toothpick in the middle comes out clean.
Cool the loafs in the pans on a wire rack for 10 minutes. Then remove them from the pans and cool them completely on the wire racks.