Texas Caviar

-1 can corn
-1 can black eyed peas
-2 tomatoes
-2 avocados- chopped
-1/4 cup oil
-1/4 cup red wine vinegar
-2 cloves minced garlic (I just do 2 tsp crusher garlic)
-1/8 tsp pepper
-3/4 tsp salt
-1 tsp cumin

Mix all ingredients together, EXCEPT AVOCADO. Marinade one hour or overnight, add avocado right before serving. Serve with chips

FROM: ANNA GILES

Better Than 'Relations' Cake

Ingredients:

1 Boxed German Chocolate Cake Mix

8 oz Cream Cheese

1 Cube Butter

2 C Powdered Sugar

Whipping Cream

Score/Heath Bars

Directions:

Make cake mix as directed on box and pour into a greased 9x13 pan.  

Blend softened cream cheese, butter and powdered sugar until combined.  Drop in blobs on prepared cake mix in pan.

Bake 350 degrees for 30 minutes (or until toothpick comes out clean).

Top with whipped cream and broken score/heath bars.

FROM: Mom Cutler

Pumpkin Cookies

Ingredients:

1/2 C Shortening

1 1/4 C Brown Sugar

2 Eggs

1 tsp Vanilla

1 1/2 C Canned Pumpkin

2 1/2 C Flour

4 tsp Baking Powder

1/2 tsp Salt

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1 C Chocolate Chips

Directions:

Cream together shortening and brown sugar.  Beat in eggs.  Mix in vanilla and pumpkin.  Combine dry ingredients and mix into pumpkin mixture.  Add chocolate chips

Bake on greased cookie sheet 375 degrees for about 15 minutes, until lightly browned.

FROM: Mom Cutler

Baked Carmel Corn

Ingredients:

1 C Butter

2 C Brown Sugar

1/2 C Corn Syrup

1 tsp Salt

1/2 tsp Baking Soda

1 tsp. Vanilla

6 Quarts Popped Corn

Directions:

Melt butter in pan, stir in brown sugar, syrup and salt.  Bring to a boil - stirring constantly.  Boil without stirring for 5 minutes.  Remove from heat and stir in baking soda and vanilla.  Pour over popcorn, mixing well.  Turn into 2 baking sheets, bake 250 degrees for 1 hour, stirring every 15 minutes.

Remove from oven, cool.

FROM: Mom Cutler

GARLIC-HERB & PARMESAN ROASTED RED POTATOES

INGREDIENTS:

• 3 pounds petite red potatoes, scrubbed and halved (quartered if extra large)
• 4 tablespoons olive oil
• 6 cloves garlic, minced
• 1½ teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ⅓ cup grated Parmesan cheese
• 2 tablespoons unsalted butter, cut into small cubes
• 2 tablespoons minced fresh parsley

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly grease a large baking sheet.
2. In a large bowl, toss the potatoes, olive oil, garlic, salt, pepper, thyme, oregano, basil and Parmesan cheese until evenly coated. Turn the mixture out onto the prepared baking sheet and arrange in a single layer.
3. Bake for 45 minutes to 1 hour, turning with a spatula two or three times, until golden brown and crisp. Pull the tray out and sprinkle the butter over the potatoes and stir to melt the butter. Remove from the oven and toss with the fresh parsley. Serve immediately.

FROM: Brown Eyed Baker

Peach Cobbler

INGREDIENTS

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 tsp vanilla extract
• ¼ tsp almond extract
• 3 cups all-purpose flour
• 1 tsp salt
• 2 (21 ounce) peach pie filling*
• ¼ cup brown sugar
• ½ tsp cinnamon
• Glaze
• ½ tsp vanilla extract
• ½ tsp almond extract
• 1 cup powdered sugar
• 2 Tbs milk

INSTRUCTIONS

1. Cream together butter and sugar. Add eggs and beat well. Beat in extracts.
2. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
3. In a seperate bowl, combine peach pie filling, brown sugar and cinnamon.
4. Grease a 15x10x1 pan or 9×13, whichever one you decide to use. (I used a 15x10 pan). Spread 3 cups batter in a 15x10x1 (Also works with 9×13- baking time will at least be 35 minutes) Spread with pie filling. Drop remaining batter on top of pie filling.
5. Bake at 350 for 25-30 minutes or until toothpick comes clean. Cool on wire rack. Combine powdered sugar and milk for the glaze and drizzle over the bars.

NOTES

*can also be made with 6-8 fresh peaches

FROM: The Recipe Critic

Zucchini Bread

Ingredients

• 3 eggs
• 2 cups sugar
• 1 cup oil
• 4 cups fresh zucchini, grated or 2 cups frozen
• 2 teaspoons vanilla
• 3 cups + 3 tablespoon flour
• 1 ½ teaspoons cinnamon
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup nuts or chocolate chips, optional (my mom uses Grapenuts)

Directions

Preheat oven to 375 degrees, grease bread loafs pans or 2 larger loaf pans.

Mix all ingredients in order, as listed. Mix until well combined. 

Once it is well combined pour into 2- 3 bread pans, make sure to divide evenly and bake at 375 for 40-50 minutes.

Time may vary depending on oven; insert toothpick to make sure bread is done.

No Bake Cookies

Ingredients:

1 3/4 c white sugar

1/2 c milk

1/2 c butter

4 Tbs cocoa powder

1/2 c crunchy peanut butter

3 c quick oats

1 tsp vanilla

Directions:

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Green Beans

Snip and wash green beans.  Fill pint jars about 2" below rim.  Add 1/2 tsp salt per jar.  Add boiling water to 1" below rim (covering beans).  Wipe rims and put on lids (that have been in hot water for 5 minutes).  Screw on rings to 'hand tight'.  Put in pressure canner and put water to first notch.  Seal lid and turn on heat.  When steam starts to come out, wait 10 minutes and then put weight on.  Once sealed, get pressure to 15 lbs.  Pressurize for 20 minutes at 15 lbs.

Creamy Chicken Noodle Soup

Ingredients:

 Rotisserie Chicken 

2 Bullion Cubes

2 Cans Chicken Broth

Noodles

Carrots

1 Can Cream of Mushroom Soup

1 Can Cream of Chicken Soup

1 Can Cream of Celery Soup

Frozen Peas

Frozen Corn

Directions:

Remove chicken from rotisserie chicken.  Place carcass in a pot and cover it with water.  Boil for 30 minutes with 2 bullion cubes.  Take everything out of pot (except water) and add 2 cans chicken broth, noodles and cut up carrots.  Cook until noodles are soft.  Add cream of mushroom, cream of chicken and cream of celery soup, frozen peas, frozen corn and chicken.  Heat through and serve!

French Bread

Ingredients:

1/2 C warm water

2 C hot water

2 Tbs. yeast

1 Tbs. salt

5-6 C flour

1/3 C shortening

3 Tbs. sugar

1 egg white, beaten

Directions:

Dissolve yeast in warm water.  In large bowl combine hot water, salt, sugar and shortening.  Allow to stand until lukewarm.  Add dissolved yeast and 3 cups flour.  Beat until smooth and well blended with a wooden spoon.  Add remaining flour and make a soft/stiff dough that can still be mixed with a spoon.  leave wooden spoon in batter and allow to rest for 10 minutes.  Then stir down dough.  Allow to rest another 10 minutes and stir the dough down again.  Repeating the process 5 times.  Knead dough on floured surface.  Divide into 2 or 3 portions.  Roll flat, then roll up jelly-roll style.  Arrange loaves on a greased cookie sheet.

Brush loaves with egg white and sprinkle with sesame seeds if desired.  10 minutes before baking slash vertically 3 or 4 times.  Let rise till double in bulk, about 30 minutes. 

Bake at 400 degrees for about 30 minutes.

From: Whitney/Ruth Ann Bytheway

BBQ Pulled Pork Sandwiches

INGREDIENTS

• 3 to 4 pounds boneless pork shoulder (I’ve also used boneless pork loin – not tenderloin – but pork loin with good results)
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon salt
• 2 cups water
• 1 tablespoon hickory flavored liquid smoke
• 2 cups barbecue sauce

*I also add an envelope of lipton onion soup mix and some crushed garlic*

DIRECTIONS

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1. Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
2. Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.