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Scroll down the page to look over recipes we posted earlier on our website that you may have missed:

FIRECRACKER CORN DIP

This tasty dip will be a hit at your Bowl Game party for a spicy start to 2012!

• 2 14 oz. cans of whole kernel corn
• 1 Cup of sour cream
• 1 Cup of mayonnaise
• 1 Small can of chopped green chilis
• 3 Green onions, chopped
• ½ Cup of red bell pepper, chopped
• 4 Oz. of shredded sharp Cheddar cheese
• 4 Oz. of shredded Monterey Jack cheese
• Dash of cayenne pepper to taste

Mix all ingredients together and season to taste. Chill for at least two hours or overnight so flavors can blend. Serve with crisp fresh veggies and your favorite chips. Makes plenty!

CHERRY CRUMBLE COFFEECAKE

• 1 Box of yellow cake mix, divided
• 2 Eggs
• 2/3 Cup of warm water
• 2 Pkgs. of Rapid-Rise dry yeast
• 1 Cup of all-purpose flour
• 1 21-oz. can of cherry pie filling
• 5 Tablespoons of butter, melted

Mix 1 ½ cups cake mix with eggs, water, yeast and flour. Beat for minutes with electric mixer. Spread into 13” x 9” baking pan that has been sprayed with cooking spray. Top with pie filling. In a separate bowl, mix remaining cake mix with butter until mixture is crumbly and sprinkle on top of pie filling. Bake at 375 degrees for 30 minutes.

Remove from oven and allow to cool for at least 30 minutes before cutting and serving.

GLAZE

• 1 Cup of powdered sugar
• 1 Tablespoon of milk
• Tablespoon of white corn syrup

Mix all ingredients together and drizzle over warm coffeecake.

"EMERGENCY" COBBLER

• 1 Large can of sliced peaches in syrup
• 1 Cup of sugar
• 1 Cup of self-rising flour
• 1 Cup of milk
• 1 Stick of butter (melted)
• Extra sugar and cinnamon for topping

Heat peaches, syrup and ½ of butter in saucepan. Pour into buttered baking dish. Mix together sugar, flour, remaining butter and milk to make a batter.

Pour over peaches. Bake in 350-degree oven for 30 minutes until golden.

Top with sprinkled extra sugar and cinnamon, and bake another 10 minutes.

Serve warm with ice cream or whipped cream.

All of the ingredients can be kept on hand to make this quick and easy dessert for unexpected company.

BARTEE MEADOW OATMEAL-CRANBERRY-PECAN COOKIES

• 1 Cup (2 sticks) of butter or margarine at room temperature
• 2 Cups of firmly packed brown sugar (I use the dark brown; Don’t know why they even make the light stuff!)
• ½ Cup granulated white sugar
• 2 Eggs
• 3 Teaspoons of vanilla
• 1 ½ Cups of all-purpose flour
• 1 Teaspoon of baking soda
• 1 Teaspoon of cinnamon
• ½ Teaspoon of salt
• 3 Cups of Quaker Old Fashioned Oats (uncooked)
• 4 Cups of dried cranberries & 1 Cup of chopped pecans

Heat oven to 350 degrees. Beat together butter until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt. Mix well. Fold in oats, cranberries and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet. Transfer to wire rack to complete cooling. Makes about 4 dozen.

(You may bake a few at a time, keeping the dough wrapped in the refrigerator. It will keep up to a week.)

GAZPACHO SALSA DIP

• 2 Large tomatoes, seeded and chopped
• 3 Green onions, chopped
• 4 4-oz. can chopped green chilis
• ½ Cup chopped seeded cucumber
• 1 2.25-oz. can chopped ripe olives
• 3 Tablespoons olive oil
• 1 ½ Tablespoons apple cider vinegar
• 1 ½ Teaspoons garlic salt

Mix all together and chill for several hours or overnight. Serve with assorted tortilla chips.

BARTEE MEADOW SUMMER SLUSH

• 1 Cup grapefruit juice
• ½ Cup Bacardi frozen pina colada mix, thawed
• 1 Cup Sprite or 7-Up
• 1 Banana, cut in chunks
• 2 Cups ice cubes

Combine all ingredients in blender and pulse until “slushy.” You may add a splash of coconut rum (Malibu) for a little kick. Pour into frosted glasses and garnish with a slice of lime and sprig of mint. Sip through a straw!

SOUTHERN 7-UP CAKE

• 2 Sticks butter
• ½ Cup solid vegetable shortening
• 3 Cups sugar
• 4 Eggs
• 3 Cups all-purpose flour
• 1 7-oz. ‘7-Up’ soda
• 1 Teaspoon butter flavoring
• 1 Teaspoon almond extract
• 1 Teaspoon vanilla extract

All ingredients should be at room temperature for best results.

Prepare bundt pan by spraying with non-stick cooking spray and dusting with flour.  Cream together butter, shortening and sugar. Add eggs one at a time beating until incorporated.  Add flour alternately with 7-Up and extracts.  Mix well, then spread in prepared pan.  Bake in 325-degree oven for approximately 1 ½ hours.  Cool completely on wire rack before attempting to turn cake out onto serving plate. 

Delicious with vanilla bean ice cream and fresh fruit!

PEANUT BUTTER PIE

1 Graham Cracker Pie Crust (Keebler)
2/3 Cup Crunchy Peanut Butter
1 Cup Confectioners Sugar
1 8-oz. Pkg. Cream Cheese
1 Teaspoon Vanilla Extract
1 8-oz. Cool Whip

Cream together peanut butter, sugar, vanilla extract, and cream cheese. Fold in Cool Whip. Spoon into pie crust. Refrigerate until ready to serve.

We like it drizzled with chocolate sauce!

GYPSY CREAMS

This traditional Irish teacake recipe was passed down for generations and is perfect to
serve for a St. Patrick's Day teatime.

5 Tablespoons unsalted butter
5 Tablespoons vegetable shortening
2/3    Cup sugar
5 Teaspoons boiling water
2 Teaspoons honey
2 Teaspoons baking soda
2 Cups self-rising flour
2 Cups rolled oats

Preheat oven to 325 degrees.  With electric mixer, beat together butter, shortening and sugar until light and fluffy.  Mix boiling water and honey and pour into creamed mixture.  Sift together baking soda and flour, then fold it into creamed mixture.  Fold in rolled oats until well-mixed.

Turn dough onto floured surface and roll to about ½” thick.  Using a 1½” cutter, cut out rounds of dough and place on a lightly buttered baking sheet.

Bake for about 12 minutes until golden.  Cool on wire racks.

ICING

5 Tablespoons unsalted butter at room temperature

2¼ Cups confectioners sugar, sifted
      A few drops of walnut or vanilla extract
      Walnut halves, lightly toasted

Beat together soft butter and confectioners sugar until fluffy. Add extract and combine well. Mixture should be thick and spreadable, about the consistency of peanut butter. Cooled cookies may be individually iced or sandwiched together with the icing between and on top.  Garnish each with a walnut half.

CUPID'S KISS ANGEL FOOD CAKE        

"What better way to provide Sweets for your Sweetheart than with a guilt-free chocolate treat? This recipe comes from our old friend, Mark Sanders in Monroe, Louisiana, whose cookbook 'Mark Cooks Smart' offers a wonderful collection of heart-healthy and very tasty recipes. In honor of Valentine's Day and National Heart Health Month, we're glad to feature one of Mark's recipes for this tempting but healthy dessert. Thanks, Mark!"

1 - Bakery prepared angel food cake      (sugar-free is great!)
1 - 8-ounce package low-fat cream cheese, softened
1 - Can fat-free sweetened condensed milk
3 - Tablespoons unsweetened cocoa
3 - Tablespoons sugar-free chocolate syrup
1 - Small carton non-dairy whipped topping, thawed Strawberries for garnish

Additional chocolate syrup for garnish

Slice Angel Food Cake into 3 layers by making 2 horizontal slices through the cake.

In a large mixing bowl, mix cream cheese, sweetened condensed milk, cocoa and 3 tablespoons chocolate syrup together with a hand mixer. Add half the non-dairy whipped topping and beat on low speed until well blended. Fold in the remainder of the whipped topping by hand, being careful not to over-mix.

Using chocolate mixture,"ice" the angel food cake layers and stack together. Ice the top and sides of the cake, smoothing the mixture as you go. Refrigerate until chocolate mixture becomes a bit firm.

Before serving, drizzle with additional chocolate syrup and garnish with strawberries.

BLACK-EYED PEA CORNBREAD        

1 Lb. pork breakfast sausage
1 Med. yellow onion, chopped
1/2 Cup bell pepper, chopped
1 Cup cornmeal
1/2 Cup all-purpose flour
1 Teaspoon salt
1/2 Teaspoon baking soda
2 Eggs
1 Cup buttermilk
1/3 Cup vegetable oil
3/4 Cup creamed corn
8 Oz. grated sharp Cheddar cheese
2 Cups cooked black-eyed peas or one 15-oz. can, rinsed and drained

In skillet, cook sausage, onion and peppers until sausage is browned and vegetables are tender. Drain and set aside.

Combine cornmeal and other dry ingredients with a whisk until thoroughly mixed. In separate bowl, beat eggs, buttermilk and oil together. Pour into dry mixture, stirring to combine well. (batter will not be smooth)

Add cooked sausage, onions, peppers, corn, cheese and peas. Stir to distribute throughout batter. Spread into buttered 13" x 9" baking pan. Bake at 350 degrees for 50 - 55 minutes until golden and center is set.

BANANA SOUR CREAM PANCAKES        

1 1/2 Cups all-purpose flour
3 Tablespoons sugar
2 Teaspoons baking powder
1 1/2 Teaspoons salt
1/2 Cup sour cream
3/4 Cup milk
2 Large eggs
3 Teaspoon vanilla extract
4 Teaspoon lemon zest, grated
2 Bananas, sliced
   Butter
   Maple syrup

Sift flour, sugar, baking powder and salt.  In a separate bowl, beat together the sour cream, milk, eggs, vanilla extract and grated zest of lemon.  Add wet ingredients to dry mixtures, stirring only until combined.

Melt butter in a large skillet over medium heat until it bubbles.
(Be careful that skillet is not TOO hot.)  Ladle pancake batter into pan to make 3 or 4 pancakes.  Place several banana slices on each cake to taste.  Bake for 2 to 3 minutes until bubbles appear on top and the other side is golden brown.  Flip pancakes and bake until other side is equally browned.  Remove to a warm plate.

Wipe out skillet with paper towel and repeat until all batter and fruit is used.  Serve with melted butter and warm maple syrup.

Makes about 12 pancakes

BLACK BEAN SALAD

Dressing:

1/4 cup olive oil
1 teaspoon ground cumin
1 teaspoon brown sugar
2 tablespoons lime juice
Mix and set aside.

Salad:
1/2 red onion, diced
1/2 yellow bell pepper, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 teaspoon finely chopped cilantro leaves
2 ribs celery, chopped
2 plum tomatoes, seeded and chopped
1 (15-ounce) can black beans
1 Bag of your favorite pre-washed salad mix
1/2 cup shredded Monterey jack cheese
Salt and freshly ground black pepper
Mix all ingredients and toss with dressing just before serving.   Great side dish for grilled steaks, chicken or fish.

GAME DAY BEER CHEESE SPREAD

2 cups grated cheddar cheese
1 cup grated monterey jack cheese
2 ounces cream cheese, cut up
1/4 cup fresh grated parmesan cheese
2 cloves garlic, minced
1/2 teaspoon dry mustard
Tabasco sauce, to taste
1 teaspoon Worcestershire sauce
1/2 cup beer, allowed to go flat

Add all the ingredients to a food processor. Process until blended. Transfer mixture to a bowl or crock; cover and refrigerate overnight. Serve at room temperature with assorted crackers.

COUNTRY CARROT BARS

4 Cups sugar
2 Eggs
1 Cups vegetable oil
2 Cups all-purpose flour
2 Teaspoons baking soda
1 Teaspoon salt
2 Teaspoons ground cinnamon
2 (4 1/2 oz.) jars strained carrots baby food
1/2 Cup chopped pecans
1/2 Cup golden raisins
4 Tablespoons butter, melted
1/2 Teaspoon vanilla extract
2 1/2 Cups confectioners sugar
1 3-oz. pkg. cream cheese, softened

Beat together sugar, eggs and oil. Sift flour with soda, salt and cinnamon. Fold dry ingredients into egg mixture. Combine well. Stir in carrots, pecans and raisins. Pour into 9" x 13" baking pan that has been sprayed with cooking spray. Bake at 350 degrees for 30 minutes. Cool completely.

Beat together confectioners sugar, cream cheese and vanilla. Add a bit of milk, a teaspoon at a time, until of spreading consistency. Spread over cooled carrot bars and sprinkle with extra chopped pecans.


TROPICAL CHICKEN SALAD

4 Cups chopped cooked chicken breast
2 Cups diced celery
1 Cup toasted slivered almonds
2 11-oz. cans mandarin oranges, drained
20-oz. can pineapple tidbits, drained
2 Cups seedless green grapes, halved
1 Cup mayonnaise
1 Teaspoon soy sauce
1 Tablespoon freshly grated orange zest

Combine all in large bowl. Season to taste with salt and pepper. Refrigerate until ready to serve. Delicious on croissants or in lettuce cups.

Serves 8 - 10

VALENTINE'S CHERRY CREAM PIE

3-oz. pkg. cream cheese
1/3 Cup granulated sugar
Baked pie crust
1/2 Pint whipping cream
1/2 Cup confectioners sugar
Can Lucky Leaf cherry pie filling

Soften cream cheese to room temperature. Beat with granulated sugar until smooth and fluffy. Spread over bottom of baked pie crust. Whip cream with confectioners sugar until firm peaks form. Spread whipped cream over cream cheese mixture, taking care to "seal" edges to crust. Spread pie filling on top. Refrigerate at least two hours before cutting. Better if chilled overnight.

For Valentine's Day, get creative and spoon the pie filling on top in the shape of a heart!



WINTER ZUCCHINI GRATIN

6 Zucchini, thinly sliced
1 Medium yellow onion, chopped
3 Garlic cloves, diced
3 Roma tomatoes, seeded and chopped
3 Tablespoons butter
1 Teaspoon dried thyme
2 Tablespoons all-purpose flour
Salt and pepper to taste
2 Eggs, beaten
½ Cup half-and-half
¼ Cup sharp yellow cheddar cheese, grated
¼ Cup extra sharp white cheddar cheese, grated
¼ Cup fresh parmesan cheese, grated
1 Tablespoon brown sugar

Melt butter in large skillet. Slowly sauté onion and garlic until translucent, taking care that garlic doesn’t burn. Add zucchini and tomatoes, and cook stirring until tender and moisture has mostly evaporated (about 20 minutes).

Add thyme and flour, salt and pepper. Spread mixture in buttered 8” x 8” baking dish.

In medium bowl, beat eggs with brown sugar and half and half. Season with salt and pepper to taste. Pour this mixture over vegetables in baking dish and top with all cheeses.

Bake at 350 for 30-40 minutes until bubbly.

Serves 4 – 6.

COUNTRY CHRISTMAS EGGNOG

Quart whole milk
Eggs
1 ½ Cups sugar
¾ Cup bourbon (optional)
Tablespoon vanilla extract
½ Teaspoon ground nutmeg, divided
Quart whipping cream

Heat milk in large saucepan over medium heat. (Do not boil) Beat eggs with salt at medium speed with an electric mixer until thick and pale. Gradually add sugar, beating well. Slowly add about one-fourth of hot milk to egg mixture to temper eggs, then pour mixture into remaining hot milk, stirring constantly.

Cook over medium-low heat, stirring for 25 – 30 minutes or until milk mixture thickens and reaches 160 degrees.

Stir in bourbon, vanilla and ¼ teaspoon nutmeg. Remove from heat and cool. Cover and chill up to 2 days.

Beat whipping cream at medium speed with electric mixer until soft peaks form. Fold whipped cream into milk mixture in punch bowl. Sprinkle with remaining ¼ teaspoon of nutmeg.

Makes 3 quarts

2 Tablespoons vegetable oil
1/2 Small head red cabbage, coarsely shredded
1 Bay leaf
1 Clove garlic, minced
2 Whole cloves
1 Small cinnamon stick
1/4 Teaspoon nutmeg
1 Tablespoon Montreal Steak Seasoning
2 Tablespoons dark brown sugar
3 Tablespoons apple cider vinegar

Heat oil in large skillet. Add all ingredients. Cook, stirring frequently until cabbage is soft and tender. Remove from heat and remove bay leaf, cinnamon stick and cloves. Let stand.

1 Bakery long loaf (French-style) sourdough bread
1/4 Lb. deli sliced corned beef
1/4 Lb. deli sliced smoked turkey
1/4 Lb. deli sliced pastrami
1/4 Lb. sliced Swiss cheese
1/4 Cup sweet pickle relish
1/2 Cup bottled chili sauce


Preheat oven to 350 degrees. Turn bread on its side and cut 1" off the top for the full length of the loaf. (Save the top.) Remove the soft insides of the bread to form a long bread "bowl". Pile half the cabbage mixture in the bottom. Fill the bread with meats and cheese. Place on baking sheet and bake in oven until cheese melts. Top meats and cheese with remaining cabbage and spread the top with pickle relish and chili sauce. Replace bread top. Spread with butter or margarine if you wish and put back into oven for 10 minutes. Serves 4. Easy to double and make two if you're feeding a larger group.



WARM BACON POTATO SALAD

1/2 cup apple cider vinegar
1 tablespoon coarse-grained mustard
1 tablespoon sugar
2 1/2 pounds red potatoes, diced into 1-inch cubes
Salt
6 bacon slices, chopped
1 medium sized red onion, diced
Freshly ground black pepper
2 cloves garlic, chopped
1/4 cup freshly chopped dill leaves, plus more for garnish

Whisk vinegar, mustard and sugar together in a small bowl and set aside.

Place potatoes in pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.

Saute bacon until crisp over medium heat. Remove to drain on paper towels and reserve. Add onion, dash of pepper and garlic to bacon drippings in pan and saute until tender, about 3 minutes. Add vinaigrette to vegetables and drippings. Let cook until reduced and thickened, about 2 to 3 minutes.

Add potatoes, dill and crumbled bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill. Serve warm or at room temperature. Great mayonnaise-free side dish.

BLUEBERRY BRUNCH SOUFFLE

6 Egg whites
2 Whole eggs
2 Cups milk
2 6-oz. containers lemon crème yogurt
1/4 Cup sugar
8 oz. dry French bread, cubed (1/2")
1 8-oz. pkg. cream cheese cut into cubes (1/2")
2 Cups fresh blueberries
Whipped cream for topping

Whisk egg whites and eggs in a large bowl until well-beaten. Add milk, yogurt and sugar; mix well. Add bread cubes and toss to coat completely.
Add cream cheese and 1 cup blueberries and toss to blend.

Spray a 13 x 9" glass baking dish with cooking spray. Pour egg mixture into pan and cover with plastic wrap. Refrigerate at least 1 hour or overnight.

Garnish servings with a dollop of whipped cream, and sprinkle of the remaining blueberries and a sprig of mint. You can also add a drizzle of warm blueberry syrup.

Serves 8

CODY'S SUMMER TOMATO PIE

1 Baked pie shell
1 Large sweet Vidalia onion, thinly sliced
2 Lbs. garden-fresh tomatoes, sliced (not too thin) Salt, fresh cracked black pepper, chopped basil
2 Cups shredded cheddar cheese
1 Cup mayonnaise

Layer onions and tomatoes in the pie shell, seasoning each layer with the salt, pepper and basil. Pile the layers up high as it will settle when baking.
Mix the shredded cheese and mayo in a bowl with your hands, then spread it with your hands all over the onions and tomatoes, pressing it in to make a topping. It will make a delicious crust as it bakes.
Bake at 350 degrees for 45 minutes to an hour. Cool and cut into wedges.

BARTEE MEADOW BARBECUED BAKED BEANS

4 Cups canned pork and beans
6 Strips thick bacon, fried crisp and crumbled
1/2Cup ketchup
3 Tablespoons tomato paste
1/4 Cup barbecue sauce
1/2 Teaspoon liquid smoke
1 Tablespoon Worcestershire sauce
1 Cup chopped onion
1/2 Cup chopped green bell pepper
1 Clove fresh garlic, minced
2 Tablespoons prepared mustard
3/4 Cup dark Karo syrup
1/4 Cup brown sugar
Salt and pepper to taste

Saute onion, bell pepper and garlic in bacon drippings until tender. Combine with all other ingredients. Pour into 2-quart baking dish that has been sprayed with cooking spray. Bake at 300 degrees for 2 hours. Serves 8.

MORNING GLORY COFFEECAKE

1 Duncan Hines classic yellow cake mix
1 Cup vegetable oil
4 Eggs
1 Cup sour cream
1 Teaspoon vanilla extracty
3/4 Cup sugar
1 1/2 Teaspoons ground cinnamon
1 3/4 Cup chopped pecans

Combine cake mix, oil, eggs and sour cream.  Beat with mixer at low speed until completely combined.  Mix sugar, cinnamon and walnuts in a small bowl.  Spread half of the cake batter in a buttered 13” x 9” baking pan.  Sprinkle with half the pecan mixture.  Repeat with remaining batter and pecan mixture.

Bake in 350-degree oven for 40 minutes or until the center tests done with a wooden toothpick.  Cool slightly.  Serve warm with hot coffee and fresh fruit.



BARTEE MEADOW HOMEMADE GRANOLA

2    Cups quick rolled oats (not instant)
1    Cup sweetened, shredded coconut
1    Cup slivered almonds or chopped pecans
6    Tablespoons vegetable oil
4    Tablespoons honey
1/8 Teaspoon salt

Toss everything together in large bowl until combined.  Pour onto a baking pan that has been sprayed with cooking spray.  Spread into an even layer.

Bake at 325 degrees for 20 minutes, stirring and turning the mixture over every few minutes until golden brown.

Remove and allow to cool completely.  Use a spatula to loosen granola from the baking pan.  Store in an airtight container at room temperature.

Delicious with fruit and yogurt or as a breakfast cereal, healthy snack or dessert topping.



OVENBAKED PANCAKE FOR TWO

3   Eggs
1/2   Cup all-purpose flour
1/2   Cup milk
2   Tablespoons melted butter
1/4   Teaspoon salt
2   Tablespoons sugar
2   Tablespoons slivered almonds, toasted
2   Tablespoons butter
2   Tablespoons lemon juice

Beat eggs at medium speed of electric mixer until well-blended. Gradually add flour, beating until smooth. Add milk, 2 tablespoons melted butter and salt. Beat until smooth. Pour into a 10" oven-proof skillet that has been sprayed with cooking spray. Bake at 400 degrees for 15 minutes or until puffed and golden.

Remove from oven and sprinkle with sugar and almonds. Combine remaining butter and lemon juice. Heat until butter melts. Drizzle over hot pancake.

Serves 2.



BLACKEYED PEA CHILI

1   Lb. Jimmy Dean regular sausage
1   Small onion, chopped
½ Cup celery, chopped
2  15-oz. cans Ranch Style blackeyed peas, undrained
1  14-oz. can diced tomatoes, undrained
1  10-oz. can mild Rotel tomatoes, undrained
1  Pkg. Williams Original chili seasoning
½  Cup beef stock or water
2  Tablespoons corn meal
    Salt and pepper to taste

In Dutch oven, cook sausage until browned and crumbled. Remove with a slotted spoon and drain on paper towels. Add onion and celery to pan drippings. Cook slowly on medium to low heat stirring until vegetables are translucent and slightly caramelized. Add blackeyed peas, tomatoes, Rotel, beef stock and seasoning. Stir in sausage. Bring to a boil, reduce heat to low, cover and simmer at least one hour. Taste and adjust seasoning. Add cornmeal to thicken. Allow to simmer at least 15 minutes more. Ladle into bowls and serve with hot buttered cornbread.

Serves 6 - 8



Applesauce Pancakes with Apple Cider Syrup

1     Cup all-purpose flour, sifted
1     Tablespoon sugar
1 1/2 Teaspoon baking powder
1/2     Teaspoon salt
1/4     Teaspoon cinnamon
1     Cup applesauce
1/4     Teaspoon orange zest, grated
1/4     Teaspoon vanilla extract
2     Egg yolks, beaten
1     Tablespoon butter, melted
2     Egg whites, beaten

Sift flour, sugar, baking powder, salt and cinnamon together into a large mixing bowl.  In another bowl, combine applesauce, zest, vanilla, beaten egg yolks and melted butter.  Stir into dry ingredients.  Blend well.  Beat egg whites until stiff, then fold them into batter. 

Spoon pancakes onto buttered griddle and bake until small bubbles form, then flip them over to bake the other side until golden.



Apple Cider Syrup

2       Cups apple cider
1 ½   Cups brown sugar
1       Cinnamon stick
1 ½   Teaspoon whole cloves

Combine in a medium saucepan.  Bring to a boil, lower heat a simmer to reduce liquid by about half.  It will thicken into a syrup.  Lift out cinnamon stick and cloves with a spoon.  Serve warm over pancakes.

Peach Salsa

Here's a great use for late summer peaches. This delicious salsa is a perfect game day snack or appetizer before a patio grill supper.

2   Tablespoons fresh lime juice
1   Tablespoon honey
1/2   Teaspoon minced fresh garlic
1/4   Teaspoon grated fresh ginger
2   Firm, ripe peaches, peeled and diced
1/2   Jalepeno pepper, seeded and minced
1   Tablespoon red bell pepper, finely diced
1   Tablespoon yellow bell pepper, finely diced
2   Teaspoons minced fresh cilantro

Combine lime juice, honey, garlic and ginger in small bowl; let stand for 5 minutes. Stir in the peaches, peppers and cilantro. Stir gently to combine and coat peaches. Refrigerate until time to serve. Great with toasted tortilla chips.

Note: Adjust amount of jalepeno pepper to suit your taste for heat.

Makes 1 - 1 1/4 Cups


Cool and Easy Summer Pie

1    Keebler Ready Crust Graham Pie Shell (9 oz. size)
1    3 oz. pkg of Cream Cheese, room temperature
1    14 oz. can Sweetened Condensed Milk
1/2 Cup fresh squeezed lemon juice
1    8 oz. container Extra Creamy Cool Whip, thawed
1    8 oz. can crushed pineapple, drained
1    15 oz. can Mandarin Orange Segments, drained
      and cut segments in 3rds.
1/3 Cup chopped Maraschino Cherries, drained
1    Cup finely chopped Pecans

Beat cream cheese till smooth, add Sweetened Condensed Milk and Lemon Juice continuing to beat till smooth. Fold in Cool Whip. Mix together remaining ingredients and fold into the cream mixture. Spoon into the pie shell. Cover and refrigerate for several hours or overnight.



ARKANSAS SUNRISE

1 12-oz. can frozen orange juice concentrate
1 12-oz. can apricot nectar, chilled
1 ½ Pints strawberry sorbet, softened
3 Cups water
1 25.4 oz. bottle champagne, chilled
3 Cups crushed ice
Whole strawberries for garnish

Combine first four ingredients in large container; stir until blended; chill. To serve, pour mixture into punch bowl. Add champagne and ice, stirring gently to blend.

Serve in stemmed glasses and garnish with strawberries if desired. Perfect for summer patio parties!

MARY PAT'S STRAWBERRY CREAM PIE

1     9” Graham cracker crust
1     Can Eagle Brand condensed milk
1/3  Cup lemon juice
1     Cup sliced fresh strawberries
1/2  Cup sliced pecans

Beat condensed milk and lemon juice until fluffy. Fold in fruit and nuts. Pour into crust and chill until firm. Delicious served with a dollop of fresh whipped cream and more sliced strawberries! Serves 8.

TANGY OLIVE NUT SPREAD

1     8-oz. Pkg. cream cheese, room temperature
½    Cup mayonnaise
1     Cup salad olives, chopped
2     Green onions, minced
3     Tablespoons olive juice
¼    Teaspoon coarsely ground black pepper
½    Cup pecans, chopped

Stir softened cream cheese in a medium bowl. Add mayonnaise and blend until smooth. Stir in olives, onions, juice and pepper. Fold in pecans.

Refrigerate several hours before serving on assorted crackers. Keeps well in refrigerator.

Makes about 2 cups

MY GRANDMOTHER'S BUTTER CHESS PIE

1     Baked 8" pie crust
3     Large eggs
1½  Cup granulated sugar
1¼  Tablespoons flour
½    Cup buttermilk
1     Tablespoon vanilla
1     Stick butter melted
Several dashes nutmeg

Beat eggs thoroughly. Sift flour and sugar; add to egg mixture alternately with buttermilk. Add vanilla, butter, and nutmeg. Mix thoroughly. Pour into baked shell. Bake at 300 degrees for 1 hour. If pie begins to overly brown, reduce heat and bake until center is firm. Cool completely before cutting.

MARTHA'S APPLE SALAD

2    6-oz. packages fresh baby spinach
2    Granny Smith apples, cored and chopped
½   Cup honey roasted cashews
¼   Cup sugar
¼   Cup vegetable oil
2    Tablespoons balsamic or apple cider vinegar
¼   Teaspoon celery salt

Combine the first three ingredients in a serving bowl. In a small bowl, combine sugar and next three ingredients, whisking until well-blended. Pour dressing over salad, tossing gently. Serve immediately.

Four generous servings

HEAVENLY CHEESECAKE

¼   Cup sugar
1    Cup flour
¼   Cup butter
1    Egg yolk
½   Teaspoon vanilla extract

Combine flour, sugar and butter, cutting in butter until crumbly.  Stir egg yolk and vanilla together and add to mixture.  Form into a ball.  Wrap in plastic wrap and chill for at least one hour.  Remove from refrigerator and press evenly into bottom and sides of spring form pan.  Bake for 8 – 10 minutes in a preheated 400 degree oven until golden.  Cool.

5    8-oz. pkgs. Cream cheese
1¾ Cups sugar
5    Eggs
1    Teaspoon vanilla extract
3    Tablespoons flour
2    Egg yolks
¼   Cup sour cream

Use mixer to combine cream cheese and sugar.  Add eggs and egg yolks one at a time, mixing well after each.  Add sour cream and vanilla, combining well.  Pour into baked crust.

Increase oven temperature to 500 degrees.  Place cheesecake into oven and bake for 10 minutes.  Reduce temperature to 250 degrees.  Bake for an additional hour until center is set.  Cool completely and refrigerate overnight before serving.  Delicious with fresh fruit topping and whipped cream.

THREE BEAN SALAD

1 16-oz. can dark red kidney beans, drained and rinsed
1 16-oz. can cut green beans, drained and rinsed
1 16-oz. can cut golden wax beans, drained and rinsed
1 Small jar diced pimento, drained
1 Cup sliced fresh mushrooms
2 Tablespoons diced red onion
1/4  Cup vegetable oil
2 Tablespoons balsamic or apple cider vinegar
1/4  Cup sugar
1/4  Teaspoon celery seed
Salt and pepper to taste

Combine first six ingredients in a medium bowl. In a small bowl, whisk together dressing ingredients. Pour over beans mixture. Cover and chill for at least four hours or overnight, stirring occasionally. Serve cold.

Serves 8

WHITE CHOCOLATE PEPPERMINT CANDY

1   Cup Peppermint candies
2   Lbs. White chocolate chips
2   Tsp. Peppermint extract

Place candies in a plastic bag and crush into 1/4-inch chunks or smaller.
Melt the white chocolate chips in a double boiler over hot water, stirring until smooth.
Combine peppermint pieces with melted white chocolate. Add peppermint extract.
Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm.
Break into rough bark-like pieces.

Makes about 2 pounds

PUMPKIN PIE DIP

1   8-oz. pkg. cream cheese, softened
2   Cups powdered sugar, sifted
1   15-oz. can pumpkin pie filling
1   Teaspoon ground cinnamon
½  Teaspoon ground ginger
½  Teaspoon ground cloves
Gingersnaps
Apples & Pears, cored and sliced

Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth. Add pie filling and spices, beating well. Cover and chill 8 hours or overnight. Serve with gingersnaps and fresh apple and pear slices.

Yield: 3 cups dip.

OUR FAVORITE MEXICAN CORNBREAD

1 ½        Cups cornmeal
1            Teaspoon salt
1            Tablespoon baking powder
2/3         Cup vegetable oil
1            Cup sour cream
1            Small can creamed corn
2            Eggs
3            Green onions, chopped
2            Jalepeno peppers, seeded, ribbed & chopped
4            Tablespoons green bell pepper, chopped
1            Cup grated Monterey Jack cheese

Combine meal, salt and baking powder in large bowl. In separate bowl, mix oil, sour cream, corn and eggs. Pour wet ingredients into dry ingredients and stir to mix well. Add onions, peppers and cheese, stirring to combine.

Spread into buttered baking dish. Bake at 350 degrees for 45 minutes. Cut into squares.

Delicious with autumn soups and chili.

BANANA SOUR CREAM PANCAKES

1½ Cups all-purpose flour
3 Tablespoons sugar
2 Teaspoons baking powder
1½ Teaspoons salt
½ Cup sour cream
¾ Cup milk
2 Large eggs
1 Teaspoon vanilla extract
1 Teaspoon lemon zest, grated
2 Bananas, sliced
Butter
Maple Syrup

Sift flour, sugar, baking powder and salt. In a separate bowl, beat together the sour cream, milk, eggs, vanilla extract and grated zest of lemon. Add wet ingredients to dry mixtures, stirring only until combined.

Melt butter in a large skillet over medium heat until it bubbles. (Be careful that skillet is not TOO hot.) Ladle pancake batter into pan to make 3 or 4 pancakes. Place several banana slices on each cake to taste. Bake for 2 to 3 minutes until bubbles appear on top and the other side is golden brown. Flip pancakes and bake until other side is equally browned. Remove to a warm plate.

Wipe out skillet with paper towel and repeat until all batter and fruit is used. Serve with melted butter and warm maple syrup.

Makes about 12 pancakes. 

SPARKLING SUMMER TEA

1       Quart boiling water
2       Family-size tea bags
½      Cup sugar
1       12-oz. can frozen lemonade concentrate,
         thawed and undiluted
1       Quart water
1       1-liter bottle ginger ale
Fresh mint, lemon and lime slices for garnish

Pour 1 quart of boiling water over tea bags.  Cover and steep 15 minutes.  Remove and discard tea bags from water, squeezing gently.  Stir in sugar, lemonade concentrate and other quart of water. Chill.

Stir in ginger ale and serve over crushed ice.  Garnish if desired.

Makes about 3½ quarts. 

HUS BARBECUE SAUCE

1       8-oz. can tomato sauce
½      Cup water
¼      Cup dark molasses
2       Tablespoons butter
2       Tablespoons apple cider vinegar
¼      Cup bourbon
2       Tablespoons minced onion
1       Tablespoons Worcestershire sauce
1       Teaspoon salt
2       Teaspoons dry mustard
¼      Teaspoon chili powder
Coarsely ground black pepper

Combine all ingredients in saucepan.  Simmer 15 to 20 minutes, stirring.  Excellent for chicken or ribs, either in the oven or on the grill.  Makes about 1 ½ cups.

SPRINGTIME STRAWBERRY-ALMOND PIE

2        Cups broken shortbread cookies
1/4     Cup slivered almonds
1/3     Cup cold butter in pieces

Pulverize cookies and almonds in food processor.  Add butter and process until crumbly.  Press mixture into bottom and sides of 9” pie pan.  Bake for 8 minutes at 350 degrees.  Cool completely.

3      Pints fresh strawberries, cleaned and hulled
1      Cup sugar
3      Tablespoons cornstarch
¼    Teaspoonsalt
½    Teaspoon almond extract

Mash 1 cup of the strawberries and add enough water to equal 1 1/3 cups.  In 2-quart saucepan, combine sugar and cornstarch.  Stir in mashed strawberry mixture.  Cook over medium heat until mixture thickens.  Stir constantly until mixture boils.  Cook at a full boil for 1 minute.  Remove from heat and stir in salt and almond extract.  Cool to room temperature.

Fill cooled crust with remaining sliced strawberries.  Pour cooked strawberry mixture over them and refrigerate until chilled and set.  (At least 4 hours.)

Serve slices topped with fresh sweetened whipped cream and sliced toasted almonds.

EASTER EGG SALAD

1 Dozen eggs, hard-boiled, peeled and grated
1 Small can chopped black olives
1 8-oz. cream cheese, softened
1 Teaspoon finely minced fresh garlic
Mayonnaise
Sweet pickle relish
Salt
Pepper

Mix to make a smooth spread. Taste and adjust seasonings. Delicious as an appetizer on toasted pita triangles or crisp melba toast.

MINI LINZER COOKIES

These light, delicious cookies with their raspberry filling look complicated, but couldn't be easier.  They are a taste of Springtime with an afternoon cup of coffee or tea.

3/4 pound unsalted butter at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
3/4 cup raspberry preserves
Confectioners' sugar, for dusting

With electric mixer combine the butter and sugar until they are just mixed. en add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Turn out onto a floured surface and shape into a flat disk. Wrap in plastic and chill for 30 minAdd vanilla. In a medium bowl, sift together the flour and salt, thutes.

Roll the dough 1/4-inch thick and cut rounds with a 2 1/2" plain or fluted cutter. With half of the rounds, cut a hole from the middle of each round with a shaped miniature cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.

Bake the cookies for 20 to 25 minutes in preheated 350 degree oven until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.

LOVE IN A BOWL

1 Pkg. devil’s food cake mix
3 Pkgs. (3 ½-oz.) instant chocolate pudding mix
2 Cups whipping cream
2 Tablespoons confectioner’s sugar
Chocolate sauce or syrup, any brand
1 Cup chopped pecans, lightly toasted

Prepare the cake mix according to directions on the package and bake in a 13” x 9” baking pan. Cool completely. Break or cut into small pieces – about 1” bites.

Prepare the chocolate pudding according to directions on the package.

Whip the cream with the sugar until stiff peaks form.

In a trifle bowl, layer half of the cake bites, then a layer of pudding, then whipped cream. Drizzle with chocolate sauce and sprinkle half of the pecans. Repeat with the remaining cake, pudding and whipped cream.



BUFFALO CHICKEN DIP

Enjoy this perfect game-day dip for the New Year's Bowl Games or the Super Bowl.

4 Boneless chicken breasts
1 Cup celery, chopped
2 Tablespooons butter
2 8-oz. packages cream cheese, softened
1 16-oz. bottle Bleu Cheese salad dressing
1 8-oz. bottle Tabasco sauce (more or less depending
on your taste for “fire”)

Place chicken breasts in skillet, add water and a sprinkle of salt, and simmer until meat is done. Remove chicken breasts to a plate and cool. Chop meat finely.

Saute celery in butter until tender. Place cream cheese, salad dressing and Tabasco in large bowl and beat until smooth and fluffy. Fold in chicken and celery.

Spread in baking dish that has been sprayed with cooking spray. Bake at 375 degrees for 30 – 35 minutes until bubbly. Serve with assorted crackers and crisp raw veggies.



NANNY'S LIZZIES

I always looked forward to my mother-in-law making her famous 'Lizzies' each Christmas.  The recipe makes a lot, but you may bake as many as you want, keeping the dough in the refrigerator to use as needed over a couple of weeks.

6 Cups pecans, chopped
1 Lb. chopped candied cherries (red & green)
1 Lb. raisins
1 Lb. dates, chopped
1 Lb. chopped candied pineapple
¾ Cup all-purpose flour
1 Stick butter
1 ½ Cups light brown sugar, firmly packed
4 Eggs
2 ¼ Cups all-purpose flour
3 Teaspoons baking soda (scant)
1 Teaspoon ground cinnamon
1 Teaspoon ground cloves
1 Teaspoon salt
3 Tablespoons milk
½ Cup orange juice

Combine chopped fruits and nuts in large bowl and dust with ¾ cup flour.  Set aside.  Cream butter with brown sugar until light.  Add eggs, beating well.  Sift together flour, soda, spices and salt.  Add to creamed mixture, combining.  Add milk and orange juice, mixing until smooth.  Fold in floured fruits and nuts mixing to make a stiff dough.  Drop by teaspoonfuls onto cookie sheet that has been sprayed with cooking spray.  Bake at 325 degrees for 12 – 15 minutes.  These are one of our favorite Christmas memories!

CODY'S CINNAMON ROLL CASSEROLE

2 Boxes of 4ea. bakery cinnamon rolls
3 8-oz. pkg. cream cheese
½ Stick butter
12 Eggs
3 ½ Cups half-&-half
3 Teaspoons vanilla extract
Pinch of salt

Amply butter large casserole dish to prevent sticking; tear cinnamon rolls into bite-size pieces into the casserole. It should be filled about ¾ full. Allow cream cheese and butter to soften to room temperature so that it can be easily mixed. Beat together eggs and half-&-half until well mixed. Combine with cream cheese and butter. Add salt and vanilla. (Mixture will be a bit lumpy.) Pour over broken cinnamon rolls. At this point, you may cover casserole and refrigerate overnight. Bake at 350 degrees for 30 – 40 minutes or until puffy and golden. Allow to cool slightly. Cut in squares and drizzle with icing made with powdered sugar and a bit of milk.


STUFFED TEX-MEX BURGERS

These spicy burgers are especially tasty on cooler autumn evenings or for tailgating or game-watching parties. We love them topped with shredded lettuce, sliced tomatoes and guacamole!

1 ½ Lbs. ground beef
½ Cup finely chopped onion
1 4.25 oz. can chopped ripe olives, drained
2 Tablespoons medium salsa
1 Teaspoon chili powder
1 Teaspoon fajita seasoning
6 Slices pepper jack cheese
6 Onion rolls, split, buttered & toasted

Mix ground beef, onion, olives, salsa, chili powder and fajita seasoning. Shape mixture into 12 thin 4” patties. Fold cheese slices into quarters and place equally on 6 of the patties. Top with remaining 6 patties, pressing edges to seal cheese inside.

Grill on covered grill over medium-high heat for 4 – 5 minutes on each side or until done. DO NOT press down on burgers while grilling.



BORDER SAUCE FOR BURGERS

½ Cup sour cream
1/3 Cup medium salsa
1 4.5 oz. can chopped green chilies
1 Tablespoon minced fresh cilantro

Mix all ingredients together. Cover and chill until ready to use on burgers.


AUTUMN ORANGE-CRANBERRY SPREAD

1 8-oz. package cream cheese
½ Cup dried cranberries
½ Cup orange juice
Zest of one orange, grated
½ Cup toasted pecans or slivered almonds
1 Tablespoon brown sugar

Soften cream cheese to room temperature in medium bowl. Heat orange juice to just below simmering point and pour over dried
cranberries in another bowl. Allow to sit and cool while cream cheese softens.

Mix cream cheese and softened cranberries and juice. Add grated zest, nuts and brown sugar. Use additional orange juice as needed for spreading consistency. Adjust sweetness to taste.

Refrigerate until ready to serve on sliced green apples or buttery crackers.
Also delicious on warm nut bread.

Makes about 1½ cups.



SUMMER BLUEBERRY COFFEECAKE

Fresh summer blueberries are abundant for making this delicious coffeecake. It's perfect for breakfast with a cup of coffee, but it's also a rich, tasty dessert with a dollop of whipped cream or a scoop of vanilla ice cream.

1 Cup & 2 Tablespoons Butter, Softened (Real Butter)
1 8-Oz. Pkg. Cream Cheese
1 8-Oz. Sour Cream
1 ¾ Cups Sugar
3 Eggs
2 Teaspoons Vanilla Extract
3 Cups All Purpose Flour
1 ½ Teaspoons Baking Powder
¾ Teaspoon Baking Soda
1/3 Teaspoon Salt
1/3 Cup Milk
2 Cups Blueberries

TOPPING

¾ Cup Chopped Pecans
2 Teaspoons Cinnamon
½ Cup Sugar

Whip first four ingredients with electric mixer. Then add the remaining ingredients except blueberries. Mix well. With a spoon, carefully fold in blueberries.

Pour batter into a 10” x 16” baking pan that has been coated with cooking spray. Mix topping ingredients and sprinkle over batter.

Bake at 350 degrees for approximately 1 hour or until cake springs back and feels firm when touched in the middle. Cool in pan at least 1 hour. Cut in large squares to serve. Individual squares freeze well wrapped tightly in Saran wrap.

12 Large Servings



CRUNCHY ROMAINE TOSSED SALAD

We got this recipe from a fellow innkeeper/friend.  This cold, crisp, colorful salad is the perfect accompaniment for grilled steaks or chicken.  We add twice-baked potatoes and our favorite bakery rolls for an easy summer supper.

1     Cup chopped pecans
1     Pkg. Ramen noodles, uncooked and broken up (discard flavor packet)
4     Tablespoons butter
1     Bunch broccoli, coarsely chopped
2     Heads Romaine lettuce, washed and broken into pieces
4     Green onions chopped or red onion rings, separated
2     Avocados sliced
Fruit: sliced strawberries, kiwi, grapes, pineapple tidbits and mandarin oranges (amount to taste)

Brown nuts and noodles in butter; drain and cool on paper towel.  Combine other ingredients; cover and refrigerate.

Sweet and Sour Dressing
1     Cup vegetable oil
1     Cup sugar
1/2  Cup cider vinegar
3     Teaspoons soy sauce
Salt and pepper to taste

Blend all ingredients together.  Refrigerate. Add noodles and nuts to salad just before serving.  Mix dressing and pour over, tossing to coat well.



FROZEN FRUIT CUPS

1/2 Cup Chopped pecans
1/2 Cup Crushed pineapple, drained
1 Banana, diced
1/2 Cup Marischino cherries, diced
3/4 Cup Sugar
2 Tablespoon Lemon juice
1 Cup Sour cream

Stir all ingredients together. Spoon into paper-lined muffin cups. Freeze. Makes 12.

When the weather is this hot, anything FROZEN sounds delicious! These Frozen Fruit Cups can be served either as a fruit salad on lettuce with poppyseed dressing or as a light dessert with a dollop of whipped cream and a shortbread cookie.

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