Category Archives: MOST SOUGHT AFTER

SEX IN A BOWL

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1 box devil’s food cake mix
1/2 cup kahlua OR 1/2 cup strong brewed coffee
1 (3.9 oz) box instant chocolate pudding
3 cups cold milk
1/2 cup chopped heath (or skor) bars (about 2 1/2 bars)
1 (8 oz) container cool whip, thawed

preheat oven to 350 degrees. prepare cake mix as directed on package. bake in a 9″x13″ pan. cool. remove from pan and tear into pieces. combine milk and pudding in medium bowl. prepare as directed on package. put 1/2 of the kahlua (or coffee) over cake pieces, top with 1/2 of pudding mixture, 1/2 of cool whip, and 1/2 of crushed candy. repeat layers. cover and chill at least 4 hours.

16 servings

CHOCOLATE CHIPPER CHAMPS

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1 1/3 cups packed brown sugar
3/4 cup margarine OR butter, melted
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 cup plain m&m’s
1/2 cup chopped nuts
1 teaspoon baking soda
1/2 teaspoon salt

preheat oven to 350 degrees. mix brown sugar, margarine, vanilla and eggs in large bowl until well blended. stir in remaining ingredients. drop dough by rounded tablespoon about 3″ apart onto lightly greased cookie sheets. press 3 or 4 additional candies in each cookie if desired. bake until light brown, 10-12 minutes. cool slightly. remove to wire rack.

CREAMSICLE CAKE

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1 box orange cake mix
1 small package orange jello
1 cup hot water
1/2 cup cold water
1 (8 oz) cool whip
1 small package vanilla pudding
1 cup milk
1 teaspoon vanilla extract
1 teaspoon orange extract

mix orange cake mix according to directions on box and pour into a 9″x13″ cake pan. bake. allow cake to cool. poke holes in cake with fork (the more holes, the better it will be!) mix jello and water. pour evenly over cake. mix rest of ingredients; beat until thoroughly mixed. garnish with mandarin oranges if desired. keep refrigerated.

GERMAN BEAN & SAUSAGE SOUP

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4 slices bacon
1/2 cup chopped onion
1 cup (2 medium) sliced carrots
1 cup (1 medium) cubed, peeled potato
1/4 chopped fresh parsley
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper
2 cups water
8 ounces cooked sausage, thinly sliced
1 (16 oz) can cut green beans, undrained
1 (16 oz) can northern beans, undrained

in dutch oven, cook bacon until crisp. drain, reserving 1 tablespoon drippings. crumble bacon; set aside. saute onion in reserved drippings until tender. add carrots, potato, parsley, marjoram, pepper and water. bring to a boil. reduce heat. cover and simmer 20 minutes or until potatoes are tender. add sausage, beans and bacon. heat through.

HAM LOAF

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HAM LOAF:
3 pounds ground ham and pork
1 cup saltine crumbs (20 crackers)
1 cup milk
2 eggs (beaten)
salt
pepper

SAUCE:
1/2 cup vinegar
1 cup brown sugar
1/2 cup water
1 teaspoon prepared mustard

mix ham loaf ingredients well and put in 13″x9″ pan. mix sauce ingredients well and pour over ham loaf. bake at 350 degrees for 1 1/2 hours, basting every 30 minutes with sauce.

DIP ‘N DUNK STEAK SANDWICHES

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melt 1 tablespoon shortening in a skillet. pan fry desired number of cubed steaks over medium-high heat, turning to brown on both sides. season with salt and pepper. remove steaks; keep warm. to make gravy, drain fat from skillet. for each serving, pour 1/3 cup water into skillet. heat to boiling, scraping brown bits from bottom of skillet. for each cup of water, stir in 1 teaspoon instant beef bouillon. set oven control to broil and/or 550 degrees. place desired number of buttered slices of french bread on an ungreased baking sheet. sprinkle with garlic salt. place sheet on broiler rack about 4″ from heat; toast until golden brown. place steaks between toasted bread slices; cut in half. serve gravy in individual small bowls. “dunk” sandwiches.

CRUNCHY OVEN-FRIED CHICKEN

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1 cup corn flake cereal crumbs
1 teaspoon onion salt
1/8 teaspoon pepper
2 1/2-3 pound chicken, cut up
1/2 cups margarine, melted*

heat oven to 350 degrees. mix cereal crumbs, onion salt and pepper. dip chicken in margarine. roll in cereal crumb mixture. place skin sides up in ungreased baking dish, 13″x9″x2″. pour remaining margarine over chicken. bake uncovered until the thickest pieces are done, 1 1/4-1 1/2 hours.

*1/2 cup evaporated milk can be substituted for the margarine. use greased pan.

HERBED CHICKEN: stir 1 teaspoon crushed dried rosemary, marjoram, tarragon or sage leaves into the melted margarine.

PINEAPPLE REFRIGERATOR CAKE

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crush 1 box of vanilla wafers, placing 1/2 on the bottom of a 9″x13″ cake pan. set aside the remaining crumbs for later. cream 1 cup of butter OR crisco, 3 cups of confectioners sugar, and 4 eggs, one at a time. beat until smooth and pour into pan on top of vanilla wafer crumbs. drain an 18 or 20 ounce can of crushed pineapple. add 1 box (2 envelopes) of dream whip with pineapples and pour on top of other mixture. sprinkle the remaining vanilla wafer crumbs on top and place in the refrigerator.