Our Favorite Recipes

FAVORITE RECIPE OF JANET MALONE

Lemon Dessert

2 Cups flour

1 Cup Butter (melted)

1 1/2 Cups crushed pecans

1/4 tsp. salt

Mix together and spread in the bottom of a 9 X 13 pan.

Bake at 350 for 20-25 minutes or until golden brown. Let cool.

8 oz. package cream cheese (softened)

3 3/4 cups powdered sugar

Beat these ingredients together.

16 oz. Cool Whip (thawed)

Fold in to cream cheese mixture and spread on top of crust.

1 (15 3/4 oz) can of lemon pie filling. Spread on top and refrigerate.

FAVORITE RECIPE OF renee kopf

Zucchini Fritters

2 C. flour

1 tsp. baking powder

1 egg

2 T. oil

1 1/4 C. Milk

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

1 1/4 C. grated yellow cheese

2 medium zucchinis, thinly sliced

1/4 C. onion, minced

In mixing bowl, combine egg, oil, 1/2 cup milk, salt and pepper.  Beat until smooth.  Gradually add flour and baking powder.  Mixture will be very stiff.  Add cheese and milk to make smooth, but stiff batter.  Add zucchini slices, garlic and onion.  Drop in spoonfuls into hot oil.  Fry until golden.  Remove and drain.  Lightly salt and keep warm until ready to serve.

FAVORITE RECIPE OF jon mcqueen

Orange Baked Pork Chops

6 pork chops or lean pork steak

1 tsp. salt

1/2 tsp dry mustard

1/2 C. orange juice

2 T. Butter or margarine, melted

1/4 tsp. pepper

1/3 C. brown sugar

Trim fat off chops; place in shallow baking pan.  Mix remaining ingredients together and pour over meat.  Bake, uncovered, for about 1 hour at 350. 

Baste occasionally.

FAVORITE RECIPE OF alicia goltz

Mushroom Turnovers

1 - 8oz. pkg. cream cheese softened

1/2 C. butter or margarine, softened

1 1/2 C. all purpose flour

In a small mixing bowl, beat cream cheese and butter until smooth.  Gradually beat in flour until well blended.  Shape pastry into a ball.  Cover and refrigerate for 1 hour.

Filling:

1/2 lb. fresh mushrooms, finely chopped

2 T. Butter or margarine

1/4 C. sour cream

2 T. all-purpose flour

1 tsp. salt

1/2 tsp dried thyme

1 egg

2 tsp. water

In a large skillet, saute mushrooms in butter until tender.  Stir in the sour cream, flour, salt and thyme.  Remove from heat; set aside.

To assemble:  Roll dough into 1" balls; place on ungreased baking sheets.  Flatten into 3" circles.  In a small bowl, beat the egg and water; brush over pastry.   Place about 1 teaspoon mushroom filling in the center of each circle.  Fold pastry over and seal edges.  Brush tops with remaining egg mixture.  Bake at 450 for 10 to 12 minutes or until golden brown.  Makes 3 1/2 dozen.

FAVORITE RECIPE OF debbie Lemerond

Meatballs in Mushroom Sauce

1 1/2 lbs. ground beef

2 eggs, slightly beaten

2/3 C. grated Parmesan cheese

1/2 tsp. crushed oregano

1/4 tsp. thyme

Dash of pepper

1 Can cream of mushroom soup

2/3 C. water

2 T. chopped parsley

Mix meat, eggs, cheese and seasonings; shape in 30 balls. Brown slowly on all sides in a little hot oil, about 20 minutes. Drain off excess fat.  Pour in soup; add water slowly, stirring to blend.  Simmer, uncovered, 20 to 25 minutes, stirring occasionally.  Sprinkle parsley on top before serving.

FAVORITE RECIPE OF clay finck

Chocolate Chip Cheesecake

18 Oreo cookies, finely crushed

2 to 3 T. Butter, melted

3 - 8oz. pkgs. Philadelphia Brand cream cheese, softened to room temperature

1 - 14 oz. can sweetened condensed milk

3 eggs

2 tsp. real vanilla

1 C. mini chips

1 tsp. flour

Combine Oreo cookies and butter and press into lightly sprayed cheesecake pan.  Just cover bottom; set aside.  In a mixing bowl, mix cream cheese, milk, eggs, vanilla and 1/2 cup of chips, coated with flour.  Blend on slow speed until well mixed.  Pour over crust.  Sprinkle 1/2 cup of plain chips over cheesecake.  Bake in 300 oven for 1 hour.  Place pan of water in oven next to cheesecake to create moisture.  Let cool completely before serving.

FAVORITE RECIPE OF katie vonderschmidt

Aunt Glenda's Pineapple Upside-Down Cake

1 pkg. (2-layer) yellow cake mix

Topping:

1/2 C. butter

1 C. brown sugar, packed

1-12 oz. can pineapple slices, drained and save juice

Maraschino cherries, optional

Walnut halves, optional

Preheat oven to 350.  Melt butter in 9X13X2 pan.  Stir in brown sugar and spread to cover bottom of pan.  Arrange pineapple slices, cherries and nuts on bottom of pan.  Mix cake mix according to package directions, using pineapple juice in place of water (add water to pineapple juice to make correct amount).  Pour batter evenly over fruit. Bake 45 to 55 minutes.  Loosen cake from sides of pan and invert on a serving platter.  Allow 5 minutes to cool before removing from pan.

FAVORITE RECIPE OF emily hutlfes

Chocolate Crinkles

1/2 C. vegetable oil

1/2 C. cocoa

2 C. sugar

4 eggs

2 tsp. vanilla

2 1/4 C. flour

2 tsp. baking powder

1/2 tsp. salt

1 C. powdered sugar

Mix oil, cocoa and sugar.  Blend in eggs, one at a time, until well mixed.  Stir flour, baking powder and salt into oil mixture.  Chill overnight.  Heat oven to 350.  Roll into powdered sugar, shaped into balls.  Bake on greased cookie sheet at 350 for 8 to 10 minutes. Do not over bake.

FAVORITE RECIPE OF BARB MELLAGE

Oriental Salad

1 Lb. Cole slaw mix - angel hair

2 oz. sliced almonds

1/2 C. Sunflower seeds

1 C. Green onions chopped with greens

2 Pcks. Ramen chicken noodles (put in dish right before serving)

Dressing:

1/2 C. Sugar

1/2 C. Oil

1/3 C. Vinegar

2 Season packets chicken from noodles

Mix & let stand in fridge for 2 hours

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