Apple Pumpkin Muffins

by Clarissa Abegglen

2 1/2 cups All purpose flour
1 tsp. baking soda
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg or all spice
2 cups sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup canned or cooked pumpkin
2 eggs
1/2 cup oil
2 heaping cups rehydrated fried apples or peeled apples (finely chopped)
1 to 1 1/2 cups chocolate chips (optional)

Instructions:
In a large bowl, combine the first 7 ingredients. In a small bowl, combine the eggs, oil, and pumpkin. Stir into dry ingredients until just moistened, taking care not to over mix. Gently fold in apples and chocolate chips. Fill well greased or paper lined muffin cups two-thirds full.
Bake @ 350 for 25-30 minutes. Insert a toothpick to make sure the center comes out clean. Cool for 10 minutes before removing muffins from the pans. Makes about 18 muffins.

The Best Frosting I Ever Tasted!!

Posted by Libby Parr - Recipe from the Pioneer Woman

You can use this frosting in making these delicious "Devil Dogs" cakes! Just make your favorite Texas Sheet Cake recipe, cut the cake into equal sized squares, and pipe in the "Best Frosting I Ever Tasted" in between and on top! Add a cherry....and tada! You've got Devil Dogs!


Now here's how to make the frosting! It is fluffy and light and tastes like whipping cream. Mmm...delicious.

Ingredients

• 5 Tablespoons Flour
• 1 cup Milk (I've used half & half, 1%, and skim...they all work)
  
• 1 teaspoon Vanilla
• 1 cup Butter
• 1 cup Granulated Sugar (not Powdered Sugar!)

Preparation Instructions

In a small saucepan, whisk flour into milk and heat.

Stir constantly, until it thickens.

You want it to be very thick, thicker than cake mix, more like a brownie mix is.
Remove from heat and let it cool to room temperature.

(If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step!

While the mixture is cooling, cream the butter and sugar together.

Cream until light and fluffy.

Then add the completely cooled milk/flour/vanilla mixture...

...add the vanilla

Then beat the living daylights out of it...around 7-8 minutes. Serious, don't stop!!!
It will take on many different forms. If it looks separated, you haven’t beaten it enough!
Beat it until it all combines and resembles whipped cream.

Bon Appetite!!! (said like Julia Childs)

Marshmallow Fudge

by marc anderson
1pt sour cream
4 c. sugar
2 cubes butter
2 12 oz package semi sweet choc. chips
2-3 pkgs. walnuts chopped
1 small bottle marshmallow cream

In large electric fry pan, put sugar, sour cream, and 1 cube butter. Mix thoroughly. Turn on heat slowly, stirring constantly until it reaches a low rolling boil.

TIP: It may burn if you don't continually stir it.

Continue boiling and stirring fir about 12 minutes. In a large bowl, put choc. chips, walnuts, marshmallow cream, and 1 cube butter. (To get marshmallow cream out of a jar use spoon that has been put under hot water)
Pour hot mixture over this and stir thoroughly mixed. Pour into buttered 10x12 2-in. rectangular cake pan and put in fridge to set up. Cover with foil.

Spaghetti Pizza Pie

by Rachel Riley

8 oz. spaghetti, cooked and drained
1/2 c. Kraft 100% grated Parmesan cheese
1 egg, lightly beaten
1 lb. ground beef, cooked and drained
2 c. spaghetti sauce
1 (8 oz.) pkg. Kraft shredded mozzerella cheese

Toss cooked spaghetti, Parmesan cheese and egg. Place in 9 inch pie plate. Press along bottom and sides to form crust. Mix cooked meat and spaghetti sauce. Spread meat mixture over spaghetti crust. Sprinkle with mozerella cheese. Bake at 350 for 30 minutes or intil thoroughly heated. Let stand 5 mins. before cutting into wedges. Makes 8 servings.

Crockpot Chicken

by Stacy Barney

4 chicken breasts
1 (8 oz) cream cheese
1 pkg. Italian dressing mix
1 c. milk

Mix together and pour over chicken. Cook in crockpot 4-6 hours. Serve over rice or noodles.

Swiss Tuna Melt

by Holly Brimhall

1 (6 oz.) can light water-packed tuna, drained and flaked
3/4 c. shredded Swiss cheese
1/2 c. sour cream
1/2 c. mayonaise
1/2 c. chopped onion
1/4 c. chopped celery
Pepper to taste
Bread
Butter, softened

In a bowl, combine the first 7 ingredients. Butter each piece of bread, spread tuna mixture over piece of bread, about 1/2 a cup then top with another piece of bread. Then in a skillet, grill sandwiches until lightly toasted on both sides. Yeild: 4 servings.

Aunt Louise's Barbecue

by Delores Hagen

You can use either beef or pork ribs. Boil your meat in a pan of water with a 1/2 c. vinegar just until the meat is no longer pink. This will help to make your meat tender. While the meat is boiling, start ixing up the BBQ sauce.

1 c. catsup
1/2 c. packed brown sugar
1 tsp. salt
1 tsp. chile powder
1 med. onion, chopped fine
1/2 c. water
2 T. Worcestershire sauce
1 tsp. paprika
1/2 tsp. allspice
1/8 c. vinegar
2 T. flour

Put your meat in a shallow baking pan and pour the BBQ sauce over your meat and continue to cook in the oven at 350 for several hours or until the meat is very tender.

Chicken and Rice

by Laura Johnston

6 c. water
3 c. rice

Bring water to a boil. Add rice and stir until it starts to boil. Turn down heat to simmer and cover with lid for 20 minutes. Do not pick up lid, but keep on lowest heat.

2 c. cooked chicken, chopped up
3-4 cans cream of chicken soup (cr. of chicken with herb is yummy)
1 c. chopped celery
1/2 c. slivered almonds
Mayonaise


While you cook chicken and rice, use 1 can of chicken broth and 1 c. chopped celery and boil for a couple of minutes. Mix hot rice, chicken, cans of soup, and 1 cup mayonaise, 1/2 c. slivered almonds and celery with broth in large pan or bowl. Pour in 9x13 in. pan and bake at 350 for 20 minutes.

Chicken Casserole

by Kathy Morwood

Pieces of chicken breasts
Swiss cheese
Cream of chicken soup

Wrap chicken with cheese. Top with soup and bake. Bake at 350 for 1 hour or until brown. Serve over rice or noodles.

Grape Salad

by: Libby Parr

Ingredients:

6 Cups Red Grapes
6 Cups Green Grapes
8 oz Sour Cream
12 oz Cream Cheese
1 Cup White Sugar

1 tsp Vanilla
1/2 Brown Sugar
1/2 Cup Chopped Pecans

Directions:

-Wash and completely dry grapes
-Mix sour cream, cream cheese, white sugar and vanilla together
-Fold in grapes
-Top with brown sugar and chopped pecans