Raspberry Snow

Lrg. Raspberry Jello
2 pkg. frozen raspberries
can of applesauce
16 oz sour cream
bag of mini marshmallows

Add 2C hot water to jello and add applesauce. Add frozen raspberries, pour in 9X13 pan and refrigerate. Mix sour cream and marshmallows and top jello with mixture. Refrigerate overnight or with plenty of time to flavor. You can also make a not so tart strawberry version, just chop up some frozen strawberries.*do not cover with tin foil, makes it taste funny
*Haleigh favorite

Penne Pasta with Tomato and Fresh Basil

Olive oil

1 medium onion

2-4 cloves garlic
Lrg can petite diced tomatoes

can of tomato sauce

Fresh Basil

1 box Penne

Boil pasta. Saute onion and garlic in oil. Add tomatoes and sauce, heat through. Stir in fresh chopped basil, toss with pasta! Top off with fresh grated parmesan cheese!

STICKY BUNS

1 loaf frozen bread, thawed (not raised)
1 small pkg butterscotch pudding mix (1/2 pkg is plenty-not instant)
3/4 stick butter or margarine (melted)
1/2 cup brown sugar
Cinnamon in the utter - sugar if desired.

Cut bread in small pieces and put in bundt pan or 9x13 loaf pan. Sprinkle with pudding mix. Pour butter-sugar mix, drizzle it over pudding mix. Add some nuts (optional). Put heavy plate on top of bundt pan or weighted cookie sheet if using 9x13 pan, to keep from raising. Let stand at room temp over night.
*Next morning* bake at 350*F for 20 mins. Turn upside down onto plate and let caramel drain over rolls.

BEST EVER POPCORN BALLS

1/2 C light corn syrup
1/2 C butter
1C. sugar
1 tsp salt
1 tsp vanilla
food coloring
Combine all ingredients except vanilla. Stir over medium heat until it reaches a good rolling boil. Turn off heat. Cover with lit, let set on burner for 4 minutes. Add vanilla and coloring. Pour over popped corn. Start with a small about of corn, stirring well, adding corn and syrup until each kernel is well coated. Shape into balls, using suckers as the center of the ball, or leave corn in a bowl for snack treats. Wrapping the balls in clear plastic, tied with tie or ribbon.

HAMBURGER PIE

1 lb hamburger
1/2 cup chopped onion

1/2 tsp salt
dash of pepper
1 can (2 cups) cut green beans, drained
1 can tomato soup (don't add water)
5 med. potatoes, (boiled)
1 beaten egg
2 oz American or Cheddar cheese (grated)
Cook meat and onion in large skillet until lightly browned and onion is tender. Stir in soup. Add salt and pepper. Add drained green beans; pour into greased 1 1/2 quart casserole dish. Mas pototoes while hot; add milk and egg. Season with salt and pepper. Spoon into mounds over casserole. Sprinkle potatoes with cheese.
Bake 350*F for 25-30 mins. Makes 4-6 servings.

MOM'S HOMEMADE SALSA

1 lg can of diced tomatoes
1 avacado, grated
5 freen onions (chopped)
1 tsp crushed red pepper
3 radishes, grated
dash of oregano
1 tsp garlic sald

ENGLISH TOFFEE

2 cubes butter (not margarine)
1 cup sugar
3 TBSP water
Combine ingredients in a heavy sauce pan or skillet. Leave on low heat until all the sugar is dissolved. Turn to high heat and stir with a wooden spoon, in one direction only, until mixture pulls away from the side of the pan, begins to turn brown, and begins to smoke. Pour on buttered cookie sheet. Let set a few minutes, then sprinkle on chocolate chips, let melt and spead. Sprinkle chopped walnuts or almonds.
*Leave temp on HIGH until is smokes or the butter will separate out.

CRAB WONTONS

1 pkg imitation crab
4 oz cream cheese
chopped cabbage, onions, carrots

Wrap in Wonton Wrappers. Fry in oil, serve with sweet and sour sauce.

The Best Chocolate Chip Cookies

1 cup butter flavored Crisco (not butter)
1 cup packed brown sugar
1/2 cup sugar
1 tsp vanilla
Add 2 eggs, 2 cups flour, 1 tsp baking soda, 1 tsp salt. Mix well.
Add 2 cups chocolate chips.
Bake 350*F for 8-10 mins.

CHICKEN ENCHILADAS

1 chicken (boiled) cover with water and season with salt and pepper and Alpine Touch. Cook until tender and easy to remove from bones. Usually 1 hour. Skin and debone and cut meat into chunks.
I usually just use three chicken breasts instead and save the mess.
Mix with:
1/4 cup chopped onions
1 sm can chopped chillis
1 cup shredded Monterey Jack cheese
4 oz cream cheese (cubed)
1 1/2 can of green chili sauce (mild)

Soften 1 dozen corn tortillas in microwave until pliable. Spoon chicken mixture into individual tortillas and roll up. Place in 9x13 pan and pour remaining can of green chili sauce plus another can over the top. Sprinkle with remaining Monterey Jack cheese.
Bake at 350*F for 15 mins or until hot and cheese is melted and bubbly.

CARROT CAKE BARS

2 cups sugar
4 eggs
1 1/2 cup begetable oil
3 (4oz) jars carrot baby food
1 tsp salt
2 tsp soda
2 cups flour

Mix all ingredients together. Pour in grerased jelly roll pan (13x17 3/4). Bake at 350*F for 35-40 mins.

Frosting:
1 (8oz) pkg cream cheese
1 stick butter/margarine
1 lb powdered sugar (2 1/2 cups)
1/2 tsp vanilla
(top with chopped nuts)

CARAMELS

1 cup white sugar
1 cup brown sugar
1/2 lb butter (1 cup)
1 cup Karo syrup
1 cup cream
2 tsp vanilla
1/2 cup nuts (optional)

Mix sugar, butter, syrp, and cream. Cook until firm ball stage (240*F) stirring all the time. Add vanilla and nuts. Pour onto large buttered pan while still warm. Wrap in clephane. Temp on my thermometer is almost 200*.

CABBAGE BURGERS

Dough:
2 TBSP dry yeast
1/3 cup water
2 cups scalded milk
1/2 cup oil
7 cups flour
1/2 cup honey
2 tsp salt
2 eggs (well beaten)
Disolve yeast in 1/3 cup warm water. Combine milk, oil, honey, salt, and cool to lukewarm. Add yeast and eggs. Gradually stir in flour. Beat vigorously, cover and let rise in warm place until double in size (2hrs).

Cabbage mixture:
1 1/2 lbs hamburger
1 lg cabbage
2 med onions
Brown hamburger until light gray, add onion salt and pepper. Shread cabbage and add to hamburger mix. Simmer approx 30 mins. Cool before making into burgers.

Roll dough out and cut into rectangles, spoon cabbage into each rectangle and fold and seal corners. Set on cookie sheet, cook at 375*F for 20 mins. Makes about 20 burgers.

BROCCOLI SALAD

3 cups broccoli floweretts
12 slices bacon (cooked and crumbled)
1 cup red onion (julianne cut)
1 cup sliced fresh mushrooms
1/2 cup shredded cheddar cheese
1/4 cup sunflower seeds
Dressing:
1/ cup Miracle Whip
2 TBSP vinegar
1/4 cup sugar
1 TBSP poppy seeds

Mix all ingredients together and add to salad.

Garden Chowder

2 Medium Zucchini
1 Medium onion
2 Tbl. Parsley
1 Tbl. basil
1/3 C. flour
1 tsp. salt
1/4 tsp. pepper
3C. chicken broth
3 chicken bullion cubes
1 tsp lemon juice
1 12oz evaporated milk
1/2 small bag frozen corn
1 12oz diced tomatoes
2 C. shredded cheddar cheese
1/4 C parmesan
pinch of sugar
Saute onion and squash, with parsley and basil in a little olive oil. Stir in flour, salt, and pepper. Gradually stir in chicken broth and bullion and lemon juice. Bring to boil. Cool 2 minutes. Add tomatoes, milk, and corn. Bring to Boil. Simmer 5 minutes. Stir in cheeses and sugar.
Grandma Darlene Frahm's recipe

ORANGE ROLLS

1 pkg yeast
1/4 cup warm water
1 tsp salt
1/2 cup (melted) butter
2 eggs
1/2 cup sour cream
2 3/4-3 cups flour
1 cup coconut toasted
2 TBSP grated orange rind

Soften yeast in warm water. Stir in 1/4 cup sugar, salt, 6 TBSP butter, eggs, and sour cream. Mix well. Add flour to form stiff dough, cover, let rise in warm place about 2 hours until doubled.
Combine 3/4 cup sugar, 3/4 cup coconut and orange rind. Knead dough 15 times. Roll out half of dough to a 12 inch circle, brush with 1 TBSP butter. Sprinkle half sugar-coconut mix on. Cut into 12 wedges. Roll up starting w/ wide end of triangle. Place point down on well-greased 13x9 inch pan. Cover, let rise in warm place about 1 hour.
Bake 350*F for 25-30 mins. Pour glaze over and sprinkle with 1/4 cup toasted coconut.
*Glaze*
Comine in sauce pan 3/4 cup sugar, 1/2 cup sour cream, 2 TBSP orange juice and 1/4 cup butter. Boil 3 mins stirring occasionally.