SOFT APPLE CIDER COOKIES

1 CUP FIRMLY PACKED LIGHT BROWN SUGAR
1/2 CUP MARGARINE, SOFTENED
1/2 CUP APPLE CIDER
1/2 CUP EGG BEATERS
2 1/4 CUPS ALL-PURPOSE FLOUR
1 1/2 TEASPOONS GROUND CINNAMON(I USED APPLE PIE SPICE)
1 TEASPOON BAKING SODA
1/4 TEASPOON SALT
2 MEDIUM APPLES, PEELED AND DICED (ABOUT 1 1/2 CUPS)
3/4 CUPS ALMONDS, CHOPPED ~ (I DIDN'T USE THESE)
CIDER GLAZE (RECIPE FOLLOWS)

IN A LARGER BOWL, WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT SUGAR AND MARGARINE UNTIL CREAMY. ADD CIDER AND EGG BEATERS; BEAT UNTIL SMOOTH. WITH ELECTRIC MIXER AT LOW SPEED, GRADUALLY BLEND IN FLOUR, CINNAMON, BAKING SODA, AND SALT. STIR IN APPLES AND ALMONDS.

DROP DOUGH BY TABLESPOONFULS(I USED A COOKIE PRESS), 2 INCHES APART, ONTO GREASED BAKING SHEETS. BAKE AT 375 FOR 10 TO 12 MINUTES(I DID 10 MINUTES, 1 MINUTE TO COOL) OR UNTIL GOLDEN BROWN. REMOVE FROM SHEETS; COOL ON WIRE RACKS. DRIZZLE WITH CIDER GLAZE.
MAKES 4 DOZEN.

CIDER GLAZE:
IN A SMALL BOWL, COMBINE 1 CUP POWDERED SUGAR AND 2 TABLESPOONS APPLE CIDER UNTIL SMOOTH.

BACON SCALLOPED POTATOES

4 TBSP BUTTER
4 TBSP ALL-PURPOSE FLOUR
124 TSP SALT
1 1/2 CUPS MILK
6 MEDIUM POTATOES, PEELED AND SLICED (I COOK IN THE MICROWAVE UNTIL DONE ABOUT 10-13
MINUTES AND THEN PEEL THEM AND CUT THEM INTO CHUNKS.)
2 SMALL ONIONS, SLICED
5 BACON STRIPS, COOKED AND CRUMBLED

IN A SAUCEPAN, MELT BUTTER. STIR IN FLOUR AND SALT UNTIL SMOOTH. GRADUALLY ADD MILK. BRING TO A BOIL; COOK AND STIR FOR 2 MINUTES OR UNTIL THICKENED.

IN A GREASED BAKING DISH, LAYER THE POTATOES AND ONIONS. POUR WHITE SAUCE OVER TOP. ADD BACON AND CHEESE TO THE TOP. COVER AND BAKE AT 350 FOR ABOUT 20 MINUTES. IF NOT PRECOOKING YOUR POTATOES COOK FOR 65-70 MINUTES

NIGHT BEFORE FRENCH TOAST

1 LOAF FRENCH BREAD(LONG & THIN) - I GOT MINE AT SAMS
8 LARGE EGGS
3 CUPS OF MILK
4 TSP. GRANULATED SUGAR (I USED A LITTLE MORE)
3/4 TSP. OF SALT
1 TBSP. VANILLA
2 TBSP. BUTTER - CUT INTO SMALL PIECES
CINNAMON - I ADDED THIS TO THE RECIPE
POWDERED SUGAR

BUTTER A 9 x 13 BAKING PAN. CUT BREAD INTO 1 INCH THICK SLICES; LAYER ON BOTTOM OF PAN. IN A LARGE BOWL BEAT EGGS WITH MILK, SUGAR, SALT, VANILLA, AND CINNAMON. POUR MIXTURE OVER BREAD.
COVER WITH FOIL AND PLACE IN FRIDGE FOR 4 TO 36 HOURS.
TO BAKE UNCOVER PAN AND DOT WITH BUTTER. PUT IN OVEN, SET TEMP AT 350 AND BAKE FOR 45 TO 50 MINUTES, OR UNTIL PUFFY AND BROWN.
REMOVE AND LET STAND FOR 5 MINUTES. THEN SPRINKLE WITH POWDERED SUGAR & CINNAMON.
SERVE WITH HONEY OR SYRUP.

SERVES 8.

PEANUT BUTTER PRETZEL BITES

Ingredients:

* 1 package (14 ounces) caramels
* 1/4 cup butter, cubed
* 2 tablespoons water
* 5 cups miniature pretzels
* 1 jar (18 ounces) Jif® Crunchy Peanut Butter
* 26 ounces milk chocolate candy coating

Directions:
In a microwave-safe bowl, melt caramels with butter and water; stir until smooth. Spread one side of each pretzel with 1 teaspoon peanut butter; top with 1/2 teaspoon caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate until set.
In a microwave, melt candy coating; stir until smooth. Using a small fork, dip each pretzel into coating until completely covered; shake off excess. Place on waxed paper. Let stand until set. Store in an airtight container in a cool dry place. Yield: 8-1/2 dozen.

~ SPAGHETTI CASSEROLE ~

1 PACKAGE (16 OZ) ANGEL HAIR PASTA
1 1/2 POUNDS GROUND BEEF
1 JAR (26 OZ) SPAGHETTI SAUCE
2 CANS (8 OZ EACH) TOMATO SAUCE
1 CAN (10 3/4 OZ) CONDENSED CREAM OF MUSHROOM SOUP, UNDILUTED
1 CUP (8 OZ) SOUR CREAM
2 CUPS SHREDDED COLBY-MONTEREY JACK CHEESE

COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. MEANWHILE IN A LARGE SKILLET, COOK BEEF OVER MEDIUM HEAT UNTIL NO LONGER PINK; DRAIN. STIR IN SPAGHETTI SUCE AND TOMATO SAUCE. REMOVE FROM HEAT.
DRAIN PASTA. COMBINE SOUP AND SOUR CREAM. IN TOW 8 INCH SQUARE BAKING DISHES LAYER HALF OF THE MEAT SAUCE, PASTA SOUP MIXTURE AND CHEESE. REPEAT LAYERS.
COVER AND FREEZE ONE CASSEROLE FOR UP TO 3 MONTHS. COVER AND BAKE THE REMAINING CASSEROLE AT 350 DEGREES FOR 55 - 65 MINUTES OR UNTIL CHEESE IS MELTED.
TO USE FROZEN CASSEROLE: THAW IN THE REFRIGERATOR OVERNIGHT. REMOVE FROM THE REFRIGERATOR 30 MINUTES BEFORE BAKING. BAKE AS DIRECTED.

~ CHOCOLATE SHEET CAKE ~

Sift 2 cups flour & 2 cups sugar into a large bowl.

Bring to a boil, 1 stick of Oleo & 1/2 cup shortening, 4 TBLS Cocoa, & 1 cup cold water. Pour hot mixture over flour & sugar and mix well.

Add 1/2 cup buttermilk, 1 tsp vanilla, 1 tsp soda, 1 tsp cinnamon, 1/4 tsp salt & 2 whole eggs.

Pour into well greased cookie sheet 15 1/2 by 10 1/2 ( I suggest pampered chef stoneware, makes it really moist.)

Bake at 400 for 20 minutes.

Frosting:
5 minutes before cake is done, bring to boil. 1 stick oleo, 4 TBLS Cocoa, 5 TBLS milk. Remove from heat & add 1 tsp vanilla, 1 cup of nuts & 1 pound of powdered sugar.

Spread over cake.

~ BEEF-TOPPED BEAN ENCHILADAS ~

1 1/2 pounds ground beef
1 Medium onion
1 Jar (16 oz) Salsa
1 can (8 oz) tomato sauce
1 to 2 teaspoons ground cumin
1/8 teaspoon garlic salt
1 can (16) oz refried beans
12 flour tortillas(8 inches), warmed
1 1/2 cups(6oz) shredded cheddar cheese, divided
1 1/2 cups(6oz) shredded monterey jack cheese, divided
2 cans (2 1/4 oz each) sliced ripe olives, drained, divided

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, tomato sauce, cumin and garlic salt(I also used taco seasoning to make the meat have more flavor); cook 3 minutes or until heated through.

Meanwhile, spread 2-3 tablespoons refried beans over each tortilla. Sprinkle each with 1 tablespoon of cheddar cheese, 1 tablespoon of monterey jack cheese, and 1 tablespoom olives. Roll up.

Place seam side down in a greased 9 x 13 baking dish. Top with beef mixture. Sprinkle with remaining cheeses and olives. Bake uncovered at 350 for 20 minutes or until heated through.

~ SMOTHERED PORK CHOPS ~
MEGAN WELCH

1 PACKAGE(6 OZ) CHICKEN STUFFING MIX.
4 BONELESS PORK LOIN CHOPS (6 OZ EACH)
1 TABLESPOON BUTTER
4 MEDIUM APPLES, PEELED AND CUT INTO WEDGES.
1/2 CUP PACKED BROWN SUGAR
1/4 CUP WATER
1/4 TEASPOON SALT
1/4 TEASPOON GROUND CINNAMON

PREPARE STUFFING MIX ACCORDING TO PACAKGE DIRECTIONS. MEANWHILE, IN A LARGE SKILLET, COOK PORK CHOPS IN BUTTER OVER MEDIUM HEAT FOR 2-3 MINUTES ON EACH SIDE OR UNTIL LIGHTLY BROWNED. STIR IN THE APPLES, BROWN SUGAR, WATER AND SALT. BRING TO A BOIL. REDUCE HEAT; COVER AND SIMMER FOR 8-10 MINUTES OR UNTIL APPLES ARE TENDER.

TOP WITH STUFFING; SPRINKLE WITH CINNAMON. COOK, UNCOVERED, OVER MEDIUM HEAT FOR 10-12 MINUTES OR UNTIL MEAT THERMOMETER READS 160 DEGREES.

~ TATOR TOT CASSEROLE ~

1 POUND HAMBURGER
2 CUPS CHEDDAR CHEESE
1 CAN CREAM OF MUSHROOM SOUP
MILK
TATOR TOTS, FROZEN
SALT & PEPPER
BROWN MEAT; DRAIN, ADD MUSHROOM SOUP & 1 SOUP CAN OF MILK, SALT & PEPPER ~ MIX.
LAYER TATOR TOTS IN BOTTOM OF 9X13 GREASED BAKING DISH. PUT SOUT MIXTURE OVER AND TOP WITH REMAINING TATOR TOTS SPRINKLE WITH CHEESE.
BAKE AT 350 FOR 1 HOUR.

~ WIENER BAKE ~

MAKE WHITE SAUCE WITH THESE INGREDIENTS:
3 TBSP MARGARINE 1 TBSP MUSTARD
3 TBSP FLOUR ¼ TSP PEPPER
1 TSP SALT 1 ½ CUP MILK
BRING ABOVE INGREDIENTS TO A BOIL & COOK 1 MINUTE. REMOVE FROM HEAT AND ADD:
½ CUP MIRACLE WHIP 1 MEDIUM ONION, CHOPPED
6 HOT DOGS CUT INTO SLICES
4 MEDUIM POTATOES COOKED, PEELED & DICED.
1 CAN GREEN BEANS, DRAINED.
POUR INTO A CASSEROLE DISH.
BAKE AT 350 FOR 30 MINUTES.

~ CAVATINI ~
SHIRLEY SNEARY

2 ¾ CUPS PASTA:
½ CUP MOSTOCCI PASTA
¾ CUP ROTINI PASTA
¾ CUP SHELL MACARONI
1 CUP WHEELS
1 POUND SAUSAGE, BROWNED & DRAINED
1 CUP PEPPERONI, CUT INTO PIECES.
2 ~ 30 OZ PIZZA OR SPAGHETTI SAUCE
MIX TOGETHER, PUT IN 9X13 PAN, TOP WITH MOZZERELLA CHEESE.
BAKE AT 350 FOR 30 MINUTES.

~ HAM STROMBOLI ~

1 CAN ~ 10 OZ REFRIGERATED PIZZA DOUGH
1 TBSP PREPARED MUSTARD
½ POUND THINLY SLICED DELI HAM
1 PACKAGE ~ 3 ½ OZ SLICED PEPPERONI
1 TSP DRIED ITALIAN SEASONING
2 CUPS ~ 8 OZ SHREDDED, MOZZARELLA CHEESE
I ALSO ADD CHEDDAR
1. PREHEAT OVEN TO 425. UNROLL PIZZA DOUGH ON GREASED JELLY ROLL PAN; PAT DOUGH INTO 12” SQUARE.
2. SPREAD MUSTARD OVER DOUGH TO WITHIN ½” OF EDGES. LAYER HAM SLICES DOWN CENTER 6” OF DOUGH LEAVING A 3” BORDER ON EITHER SIDE, AND A ½” BORDER AT TOP AND BOTTOM. TOP HAM WITH PEPPERONI SLICES. SPRINKLE WITH ITALIAN SEASONING AND CHEESE.
3. FOLD SIDES OF DOUGH OVER FILLING, PINCHING CENTER SEAM, TOP AND BOTTOM TO SEAL.
BAKE 15-20 MINUTES OR UNTIL LIGHTLY GOLDEN BROWN.
MAKES 6 SERVINGS.

BIEROCKS

~ 60 MINUTE DOUGH FOR BIEROCKS ~

2 PACKAGES YEAST
½ CUP WARM WATER
¼ CUP SUGAR
1 CUP WARM MILK
¼ CUP SOFT BUTTER
1 TSP SALT
4 CUPS FLOUR
DISSOLVE YEAST IN WATER. SET IN WARM PLACE.
ADD WARM MILK, BUTTER AND SUGAR.
LET STAND 10 MINUTES WITH YEAST MIXTURE IN IT.
THEN ADD FLOUR AND SALT. PUT IN WARM PLACE FOR 50 MINUTES OR UNTIL DOUBLED.
DIVIDED DOUGH IN MEDIUM SIZED BALLS, PAT OUT, PLACE ABOUT 1/3 CUP OF MEAT MIXTURE, PINCH TOGHETER TO SEAL, PLACE ON COOKIE SHEET SEALED SIDE DOWN. LET RISE A SHORT TIME.
BAKE AT 350 FOR 20 MINTUES.

~ BIEROCK MEAT MIXTURE ~
2 POUNDS HAMBURGER
2 CUPS SHREDDED CABBAGE
2/3 CUP CHOPPED ONION
2 TSP SALT
2 TSP PEPPER
2 TBSP MUSTARD
BROWN HAMBURGER AND ONION UNTIL DONE, DRAIN. ADD SALT, PEPPER, MUSTARD AND SHREDDED CABBAGE AND COOK FOR 5 MINUTES.
I ALSO ADD CHEESE IN THE BIEROCKS.

YOU CAN ALSO USE PEPPERONI, PIZZA SAUCE, AND MOZZERELA CHEESE. (THE KIDS REALLY LIKE THIS TYPE)

~ NOODLES ~

~ NOODLES ~
GRANDMA LOIS HOLT

2 EGGS
½ EGG SHELL OF MILK
BEAT TOGETHER, ADD REMAINING INGREDIENTS.
1 TSP. SALT
1 ½ CUP FLOUR OR MORE
ROLL OUT ON FLOURED BOARD, LET DRY,

CUT IN REAL THIN STRIPS.

ADD TO COOKED CHICKEN AND BROTH.

LET IT COOK IN YOUR CROCK POT FOR 3 TO 4 HOURS ON HIGH.

~ HASHBROWN QUICHE ~
MEGAN (HOLT) WELCH

3 CUPS HASHBROWNS, THAWED ~ I USE SOUTHERN HASHBROWNS.
1/3 CUP MARGARIN, MELTED
1 CUP COOKED HAM, DICED
1 CUP SHREDDED CHEDDAR CHEESE
¼ CUP GREEN PEPPER DICED ~ I DON’T USE THIS.
2 EGGS ~ ½ CUP MILK ~ ½ TSP SALT ~ ¼ TSP PEPPER

PRESS HASHBROWNS INTO THE BOTTOM AND UP THE SIDES OF AN UNGREASED 9” PIE PAN; DRIZZLE WITH MARGARINE. BAKE, UNCOVERED AT 425 FOR 25 MINUTES. STIR TOGETHER HAM, CHEESE AND GREEN PEPPER; SPOON OVER HASHBROWNS. BEAT EGGS MILK, SALT AND PEPPER TOGETHER; POUR OVER TOP. REDUCE HEAT TO 350 AND BAKE AND ADDITIONAL 25 TO 30 MINUTES OR UNTIL EGGS ARE SET. ALLOW TO STAND 10 MINUTES BEFORE SLICING. MAKES 6-8 SERVINGS.

~ GROUND HAM CASSEROLE ~

Lola Holt

2 POUNDS SAUSAGE OR HAM
BROWNED & DRAINED.
6 EGGS, BEATEN
1 CAN CREAM OF MUSHROOM SOUP
1 TBSP MUSTARD
1 ~ 13 OZ EVAPORATED MILK
DASH PEPPER
1 POUND CHEDDAR CHEESE
SEASONED OR CHEESE CROUTONS.
MIX, EGGS, SOUP, MUSTARD, MILK & PEPPER.

SPRAY 9X13 PAN WITH PAM, SPREAD SAUSAGE IN PAN TOP WITH CHEESE, POUR EGG MIXTURE OVER ALL.
COVER WITH FOIL & REFRIGERATE OVERNIGHT.
NEXT DAY, REMOVE FOIL, TOP WITH CROUTONS.
BAKE, UNCOVERED AT 325 FOR 45 TO 60 MINUTES, OR UNTIL EGGS ARE SET.