Cashew Crunch

1 1/4 C. sugar
1 Cup Butter
1 tbs Corn Syrup¼ C. water
1 1/2 C. nuts (any kind)Mix sugar, butter, syrup & water in sauce pan. Boil until it changes to a brown paper bag color, stirring every few minutes. Add nuts and pour onto a buttered cookie sheet. Spread thin, let cool and break into pieces. I have doubled this for a cookie sheet.

Quiche Lorraine

 

1 9 inch unbaked pie crust

1 C shredded Swiss cheese

3 slices bacon, cooked and crumbled

1/4 C ham, minced

2 green onions, sliced and chopped

3 eggs, slightly beaten

1 C half and half

1 tsp grated lemon peel

1/2 tsp salt

1/4 tsp dry mustard

Bake unpricked pastry shell for 5 minutes at 425 degrees.  Remove from oven and place cheese, bacon and ham in bottom of shell.  Add green onion.

In medium bowl mix together eggs, cream, lemon peel, salt and dry mustard.  Pour evenly over cheese mixture.  Bake at 325 for 45 minutes or until set.  If the edges of the crust begin to get to brown cover them with foil.  Remove from oven and let stand for about ten minutes before serving.  Makes 6 servings.

Breakfast Pizza

1 lb. pork sausage (I use Jimmy Dean regular or maple)

1 pkg. (8) refrigerated crescent rolls

1 cup frozen loose pack hash brown potatoes, thawed (I put in the refrigerator and let thaw overnight)

1 cup shredded cheddar cheese

5 eggs

1/4 cup milk

1/2 tsp. salt

1/8 tsp. pepper

2 Tbsp. grated Parmesan cheese (I use Kraft)

Cook sausage until well browned, drain fat.  Separate crescent dough into 8 triangles.  Place in an ungreased 12 inch pizza pan with points toward the center.  Press over bottom and up sides to form a crust; seal perforations (important)  Spoon sausage over the crust.  Sprinkle with potatoes and top with cheddar cheese.  (You can make it to this point the night ahead of time, cover with plastic and refrigerate)

In a bowl beat together eggs, milk, salt and pepper.  Pour over crust  in the middle – it will seep out to the edges on its own.  If you pour it near the edges it may overflow.  Sprinkle with Parmesan cheese over all.  Bake at 375 oven for 25-30 minutes.

Creamy Filling for Chocolates

This is a great recipe for any flavor creamy filling for dipped chocolates.

1 cup Butter
2 lbs Powdered Sugar
1 can evaporated milk
If its too soft to mold add some more powdered sugar unless you are adding coconut or peanut butter to it.

Mix together well and add any flavor and coloring you want:
Peppermint
Cherry
Cinnamon
Maple
You can make cherry chocolates using maraschino cherries.
For Coconut add 1 small bag of coconut and coconut extract-My favorite!
For Peanut butter add 1 c. peanut butter

Refrigerate until chilled. Roll into balls and chill again.  Dip into chocolates.

Henry's Stew

This is a recipe I used to make a lot and I forgot all about it. It's a Minestrone stew. It came from WNA were I used to work.  It's so easy and yummy!

1 lb ground beef, Browned with onions, gr. peppers, & celery if desired.
1 can kidney beans, drained
1 can pork and beans
3 cans cambells minestrone soup with water
1 large can Fanco American spahetti
2 cans corn w/juice
2 cans green beans-drained
2 large cans dice italian tomatoes
Salt & Pepper

Mix and let simmer. It's that easy!

Roasted Pumpkin Seeds

This is my Mother's recipe that I grew up with.  Yummy!

2 c. pumpkin seeds
1 t. Worcestershire sauce
3 T. melted butter
1 t. salt
Rinse pumpkin seeds until pulp and strings are washed off.  Boil seeds in salt water for 10 min.  Dry seeds on paper towel.  In medium bowl, combine Worcestershire sauce, melted butter and salt.  Add seeds, stir occasionally and watch for burning.  Seeds should be crisp.

Dry-Ice Jack-O-Lantern

Choose a pumpkin large enough to hold a no. 10 can.   Clean pumpkin and carve a spooky face.  Fill can about 3/4 full of hot water, 1/2 c. salt and mix.  Place container in the pumpkin.  If there is room, place a flashlight or weather light between the pumpkin and container to add to the effect.  Wear gloves to protect your hands.  Drip two or three large pieces of dry ice into the container of water.  Dry ice will steam up and out of the face of the pumpkin.  as water cools, ice will form around the dry ice, causing it to stop bubbling.  Salt water will cause motion to last longer after 15-20 min., drain cold water from the container and replace it with the hot water to start the reaction again.  

Recipe for Grease Paint(Halloween Make-up)

2 t. shortening
1 t. flour
5 t. cornstarch
Mix well.  Add a few drops of food coloring to color it.

Dinner in a Pumpkin

This is my moms recipe that I grew up having every Halloween.  I think its delicious with the pumpkin meat.  Jared will eat this as long as he doesn't get any pumpkin on his plate.
1 small to medium pumpkin
1 onion, diced
2 lbs Ground Beef
2 T. Soy sauce
2 T. Brown Sugar
1 can sliced mushrooms, drained
1 can cream of chicken soup
1 1/2 c. cooked rice
1 8 oz. can sliced water chestnuts, drained

Cut off the top of pumpkin and thoroughly clean out seeds an pulp.  Paint a face on the front of the pumpkin with a permanent marker.  pre-heat oven to 350.  In a large skillet, brown beef and onions.  Drain and add soy sauce, brown sugar, mushrooms and soup.  Simmer 10 min.    Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell.  Replace pumpkin top and place entire pumpkin on a baking sheet and bake 1 hour or until the pumpkin meat is tender.

Strawberry cake

Strawberry Cake II

Rated: Submitted By: Judalee Photo By: weekendcook Prep Time: 30 Minutes Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes Servings: 12

"A beautiful cake for the strawberry lover. Easy to make with packaged gelatin and white cake mix. Fresh strawberries can be used when they are in season."

INGREDIENTS:

1 (3 ounce) package strawberry flavored gelatin 1/2 cup cold water 1 (18.25 ounce) package white cake mix 4 eggs 1 cup vegetable oil

3 tablespoons all-purpose flour 1 (10 ounce) package frozen strawberries, thawed 6 tablespoons butter 2 cups confectioners' sugar

DIRECTIONS:

1.	Preheat the oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
2.	In a large bowl, dissolve the gelatin in cold water; stir in the cake mix, eggs, vegetable oil, flour and 1/2 of the strawberries. Beat for 5 minutes on the medium speed of an electric mixer. Divide the batter evenly between the prepared cake pans.
3.	Bake for 30 to 35 minutes in the preheated oven, or until the layers spring back when lightly pressed in the center. Cool cakes in the pans on wire racks.
4.	To Make Frosting: Cream the butter, sugar and the remaining half of the strawberries in a medium bowl until light and fluffy, adding additional confectioners' sugar if needed for a spreadable consistency. Spread the frosting between layers and over the top and sides of cake. Reviewers tip:This cake was so great it deserves 6 stars! Judging from what other reviewers said, I drained well and pureed the (unsweetened) strawberries. I added 1/2 cup of the puree to the cake batter and ONLY 2 TBSP of the puree to the icing, which comes out to a PERFECT spreading consistency. I made this in a 9x13 baking dish and the icing was the perfect amount to cover the top nicely. This is an absolutely great recipe, with the above modifications!

S'mores Bars 2

Ingredients

• 1 cup (2 stick) butter or margarine, softened
• 1 1/2 cup sugar
• 
  
• 2 egg
• 2 teaspoon vanilla extract
• 
  
• 2 2/3 cups all-purpose flour
• 1 1/2 cup graham cracker crumbs
• 
  
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 
  
• 8 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars
• 2 cup marshmallow creme
• 
  

Directions

1. 1 Heat oven to 350°F. Grease 9x13-inch square baking pan.
   
2. 2 Beat butter and sugar in large bowl until light and fluffy. Add
3.  egg and vanilla; beat well. Stir together flour, graham cracker 
4. crumbs, baking powder and salt; add to butter mixture, beating
5.  until blended. Press half of dough into prepared pan.
6. 3 Arrange chocolate bars over dough, breaking as needed to fit. 
7. Spread with marshmallow creme. Scatter bits of remaining dough 
8. over marshmallow; carefully press to form a layer.
   
9. 4 Bake 30 to 35 minutes or until lightly browned. Cool completely
10.  in pan on wire rack. Cut into bars. 32 bars.

Dutch Oven CARMEL APPLE CRISP

Ingredients

2 can 12 oz apple pie filling
2 tsp cinnamon
0.75 tsp nutmeg
0.25 tsp ground clove
0.75 tsp salt
1 jar 12 oz carmel sauce
2 cup brown sugar
2 cup flour
1 cup instant oatmeal
0.5 cup walnuts
16 tbsp butter

Instructions

At Home:

1. Prepare dry mixes at home by combining cinnamon, nutmeg, ground cloves and salt into small plastic storage bag. In a separate bowl, combine brown sugar, flour, quick oats and chopped walnuts and pack in medium plastic storage bag. Label bags for "Carmel Apple Crisp".

At the Campsite:

1. Build a campfire using briquettes and dig a hole in the coals for the Dutch oven.
2. Grease a 12" Dutch oven and add apple pie filling. Sprinkle cinnamon, nutmeg, ground cloves and salt over pie filling and mix well.
3. Pour caramel sauce over apple mixture.
4. In a medium bowl, combine brown sugar, flour, quick oats, chopped walnuts and melted butter. Stir mixture with a fork until coarse crumbs form. Sprinkle topping evenly over apple mixture.
5. Set Dutch oven in hole. Place lid on Dutch oven and set 10 to 12 briquettes on lid. Bake apple crisp for about 60 minutes.

Equipment

12" dutch oven
can opener
measuring cups/spoons
medium bowl
cooking spoon
small plastic storage bag
medium plastic storage bag

PUNCH

12 packs orange Kool Aid 1 pack apple Kool Aid 1 lg. can frozen concentrated orange Awake juice 1 lg. can frozen concentrated lemonade 5 lb. sugar 5 gallons water Mix well and chill before serving. (May be frozen and served as slush.)Makes 6 gallons. Serves 200. HINT: Other flavors may be made. Change Kool Aid flavor, but always use 1 package of apple Kool Aid.

Rydel's Chiliburgers

3 lbs hamburger
salt & pepper
1 onion-minced
1 can chicken gumbo
1 sm. can enchilada sauce
1/4 c. sugar
1 c. ketchup
3-4 t. mustard

Brown Meat with onion and add salt & pepper.  Add remaining ingredients and let simmer 20 min. Serve on buns.

Corn Fest Chili

2 lbs. lean ground beef
2 medium onions, chopped
1 clove garlic,minced
1 can stewed tomatoes
2 Cups Tomato Juice
1 can tomato paste
2 Tbls. Chili Powder
1 teas. Worcestershire sauce
2 cans Red Kidney Beans
2 cans Black Beans
2 Tbls. Sugar
1 bag grandpa Holts corn or frozen corn
Salt & Pepper to taste

Brown beef, rinse and drain. Put in Crock pot. Add rest of ingredients except Corn. Cook on High one hour, then turn to low for 6 hours. 8 servings.