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1. Go buy a turkey.
2. Take a drink of whiskey.
3. Put turkey in the oven.
4. Take another two drinks of whiskey.
5. Set the degree at 375 ovens.
6. Take three more whiskeys of drink.
7. Turn oven the on.
8. Take four whisks of drinky.
9. Turk the bastey.
10. Whiskey another bottle of get.
11. Stick a turkey in the thermomomer.
12. Glass yourself a pour of whiskey.
13. Bake the whiskey for four hours.
14. Take the oven out of the turkey. HICCUP!!
15. Pick the floor up off the turkey.
16. Turk the carvey.
17. Get yourself another wottle of biskey.
18. Tet the sable and tour yourself a blass of gurkey.
19. Fless the bood and pass the smashed topatoes.

(What can I say, "Julia Childs" I'm not.   Heck! I can't even cook.  LOL)

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Mix flour, sugar and salt in a medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Sprinkle with water and stir with a fork until mixture clumps together to form a dough. Shape into a ½-inch thick disk. Place dough into a 9-inch tart pan with removable bottom. Firmly press dough over bottom and up sides of pan. Place in freezer for 10 minutes.

Preheat oven to 375 degrees. Press a sheet of foil onto dough. Bake 15 minutes or until crust is dry. Remove foil, bake crust 10 minutes longer or until starting to brown around top edge. Cool in pan on wire rack.

Streusel:
¾ cup pecans, coarsely chopped
½ cup flour
½ cup sugar
1/3 cup cold stick butter or margarine cut in small pieces
½ tsp cinnamon

Filling:
1 cup (8 oz) sour cream
½ cup sugar
1 large egg
2 Tbsp flour
½ tsp vanilla extract
1 ¼ lb (3 medium) Granny Smith apples, peeled, quartered, cored and cut in thin slices

Place streusel ingredients in a medium bowl and rub together with fingers until crumbly. Refrigerate.

Whisk sour cream, sugar, egg, flour and extract in a large bowl until blended. Add apple slices and toss to mix. Spread in tart pan. Sprinkle streusel evenly over top (yes, there is a lot). Bake 1 hour or until streusel is lightly browned. Remove to wire rack. Cool completely before removing pan sides.

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Cream together oleo and sugar. Add egg and vanilla. In separate bowl sift together flour, soda, cinnamon, cloves, and nutmeg. Add flour mixture to oleo mixture just until flour disappears. Then fold in applesauce, raisins, and nuts. Bake at 350 degrees for 25 minutes in a 10½ by 15½-inch pan.

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Combine sugar, butter and canned mild in saucepan and cook. Let boil for 8 minutes. Add chocolate chips and Marshmallow Fluff. Stir until both are melted. Pour into a buttered pan and let cool. Cut into small pieces. Hope you enjoy!!

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Split french bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of bread halves with spread. Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices & serve.

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As soon as cake is done and still hot, punch full of holes with fork and pour the can of sweetened condensed milk over cake. Let cool completely. Spoon Cool Whip over cooled cake. Sprinkle moist coconut over top of Cool Whip. (You can add a few drops of liquid food coloring to coconut, toss lightly to color. It makes it very pretty for Christmas). Delicious!!!

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Place ham on rack in shallow roasting pan. Bake at 325 degrees until hot, 1 to 1 ¼ hours.
Mix corn syrup, brown sugar and mustard. Brush on ham during last 15 minutes of baking. Serve with mustard sauce.

Mustard Sauce:
1 Tbsp margarine or butter
1 Tbsp flour
¼ tsp. Pepper
½ tsp. Salt
1 cup milk
3 Tbsp prepared mustard
1 Tbsp prepared horseradish

Heat margarine over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and horseradish. Heat until hot.

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Cream butter and sugar. Add vanilla and flour and mix well. Drop from teaspoon onto ungreased cookie sheet. Bake at 350 degrees for 10 - 12 minutes.

Optional: Add chopped nuts and different flavorings.

California Veggies - JltJake

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Mix melted margarine and the crackers together. Set aside. Take the mushrooms and combine the veggies and the soup and put in a casserole dish. For easy clean-up I usually spray the casserole with Pam.

Slice the Velveeta and put on top of the veggies. Sprinkle the cracker mixture on top and bake for 40-45 minutes or until knife inserted into the middle of the veggies is hot. Watch the topping. I found out it sometimes would start to brown so I cover it with aluminum foil.

Cheese Manicotti - Fergy1684

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Cook manicotti shells as directed on package. Drain.

Mix spinach, onion, cottage cheese, Parmesan cheese, eggs, instant bouillon, garlic powder and thyme. Fill manicotti shells with spinach mixture; arrange in greased rectangular baking dish, 13x9x2 inches. Pour tomato sauce over shells. Sprinkle with mozzarella cheese. Cover and bake in 350-degree oven until hot, about 25 minutes.

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Mix all ingredients and pour into a 9 by 13-inch greased glass baking dish. Bake at 350 degrees 1 hour. Cool and sprinkle with powdered sugar.

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Preheat oven to 375 degrees. Cook pasta according to package directions. Drain well. While pasta is cooking, pre-cook ground beef over medium heat about 5 minutes. Drain beef. .In same pot as pasta, add beef, mozzarella, ricotta, and parsley. Mix well.

In small bowl, combine tomato sauce, oregano, basil, garlic powder, black pepper, and red pepper flakes. Mix well. Pour ¼ cup tomato sauce into an 8-inch square baking pan. Spread over bottom of pan. Spread pasta mixture over sauce. Top with remaining tomato sauce and parmesan. Bake pasta until heated through and sauce bubbles, about 30 to 35 minutes. Serve immediately. Enjoy!!!

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Mix all ingredients well. Form into a ball and refrigerate. Serve with crackers.

Chocolate Pudding- CORFU

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4 cups milk
8 tbls sugar
3 tbls cornstarch
2 tbls cocoa powder

Put all ingrediance in a pan , mix very well. On a medium heat stir constantly for about fifteen minuets or until it makes bubbles. Pour the mixture in a serving dish. Cool in the refrigerator.

Optional: When serving decorate with whip cream.

I have been serving this pudding in my restaurant for the past fifteen years and everybody loves it.

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Combine all ingredients. Dissolve sugar over medium heat. Add pecans and continue to cook, stirring frequently. Cook until pecans are completely sugared with no syrup left in pot. Spread on wax paper and let cool.

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Combine first six ingredients in a large mixing bowl and beat one minute on medium speed. Combine dry ingredients and stir into banana mixture until moistened. Pour batter into a 9 by 5-inch loaf pan that has been greased on the bottom. Bake at 350 degrees for 55-60 minutes. Cool five minutes and remove from pan. Cool completely before serving. MMMM...it's sooooooo good!!!

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Grind together the orange, apple, cranberries and nuts until coarse. Mix 1 ½ cups boiling water, sugar and jello together and let stand until partially set. Stir in cranberry mixture, pour into jello mold to finish setting…..

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Just mix it together and let set in refrigerator overnight and it's ready to serve.

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Cook beans in a large pot of boiling water for approximately 8 minutes. Drain. Run under cold water until chilled. Drain and shake off excess water.

Heat oil in a large skillet over medium heat. Add walnuts, stir until lightly browned. Add beans, garlic, salt and pepper. Heat through and serve.

Happiness - Emerald

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Sprinkle generously with Kindness. Add plenty of Faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

Holiday Pie - Kimmy

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1 8-oz pkg chocolate chips
1/3 cup water
1 8-oz pkg cream cheese
1 12-oz Cool Whip, thawed
¼ cup sugar
1 6-oz graham cracker crust

Filling
1 cup finely chopped Oreo cookies or
1 cup finally chopped walnuts

Stir chocolate with water over low heat until melted, cool. Beat cream cheese and sugar until smooth then add chocolate. Fold in 3 ½ cups Cool Whip.

Spoon ½ of the mixture into crust. Sprinkle with filling of your choice, pressing down lightly. Spread remaining chocolate mixture carefully over filling. Chill at least 3 hours. Garnish with remaining Cool Whip.

Other suggested fillings
Finely chopped M&Ms
Mini marshmallows
Chocolate chips or peanut butter chips
½ c your favorite preserves

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Preheat oven to 325 degrees. Grease and flour 10-inch tube pan or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate.

Glaze:
4 tsp. butter
2 tbsp water
½ cup granulated sugar
¼ cup dark rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Prick top of cake, drizzle and smooth glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up.

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In large sauce pan melt margarine over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring. Add corn flakes cereal. Stir until well coated. Quickly shape ¼ cups of mixture into wreath shapes using buttered fingers. Dot with cinnamon candies using prepared frosting.

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Put all ingredients in a blender and blend on high for 1 minute. Refrigerate.

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Place one pie shell in 9-inch pie plate. Pour apples and their juice into the shell. Sprinkle with the lemon juice. Combine sugar, flour, and cinnamon and distribute evenly over apples. Place butter pats randomly over apple filling. Top with second pie crust. Bake in 350-degree oven for about 45 minutes or until pie is golden.

About 5 or 10 minutes before pie is done, melt 1 Tbsp. butter. Away from the heat, whisk in vanilla and heavy cream and sift in the powdered sugar until mixture reaches thickness of cream gravy. As soon as pie is removed from oven, slather with the sugar icing. Mark off eight servings with the pecan halves.

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Grease 10- inch tube pan well. Preheat oven to 350 F. Cream butter and sugar until fluffy. Beat in flour, 1/2 cup at a time. Add remaining ingredients except coconut and nuts. Beat on low speed until mixture is well blended. On medium speed, beat 2 minutes, scraping bowl as you beat. Stir in coconut and nuts. Turn into prepared pan. Bake 45 to 50 minutes or until golden brown. Remove from oven; let stand 10 minutes.  Invert on cake rack; remove pan. When fully cooled, dust with
powdered sugar, if desired. Serves 10-12

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Mix all together and put into 9 x 13-inch pan. Bake for 20 minutes at 350 degrees.

Filling:
4 eggs, well-beaten
4 Tbsp. flour
1 tsp. baking powder
6 Tbsp. lemon juice

While crust is baking, mix filling ingredients together. Pour over hot crust and bake an additional 25 minutes at 350 degrees. Cool and cut into squares. Sprinkle with powdered sugar.

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Mix well and press into a 9 x 13 baking pan. Bake at 350 for 20 minutes. Cool.

Filling:
3 large (8 oz) pkgs of cream cheese
2 ½ cups confectioners sugar
9 oz tub of Cool Whip

Beat cream cheese and sugar until well blended. Add Cool Whip and blend well. Spread ½ of mixture over crust. Save remaining mixture.

Mix:
4 small pkgs of lemon instant pudding mix
5 cups of cold milk

Beat 4 minutes until thickened. Spread over the layer of Cool Whip mixture in crust. Now spread remaining Cool Whip mixture over the lemon mix. Top with crushed walnuts, if desired. Refrigerate for 3 hours or overnight.

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Place all ingredients in a large bowl and mix on medium speed until blended.

(Those using a hand mixer with a detachable cord please take note of the following….) No one seems to be able to cook without doing little taste tests. BUT, special care must be taken when using the above-mentioned mixer. If its detachable cord should become unplugged from the mixer itself and fall into the sweet potato bowl, never, and I stress, "NEVER", no matter how good the mixture tastes to you, put that cord in your mouth while it is still plugged into the electrical socket. Unless, of course, you like being thrown across your kitchen while pretty blue sparks come flying out of your mouth and fingers. If that is the case, please make sure all sharp object are removed from any counters you may crash into. (And it wasn't me who did this, but I was witness to the event.)(I'll remember that Mim!!)

Now, back to the recipe.
After mixing is done, put the sweet potatoes in a greased casserole dish and add the topping (recipe below) and bake at 350 degrees for 35 minutes or until topping is golden brown.

TOPPING
1 cup brown sugar
½ cup flour (all purpose)
1 cup chopped pecans or walnuts
1/3 stick butter or margarine

Mix in a small bowl until crumbly, sprinkle on top of sweet potatoes.

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Spray a 9-inch pie plate with nonstick cooking spray. Process cookies and ¼ cup nuts in a food processor until reduced to fine crumbs. You should have 1 ½ cups. Add melted butter and process until crumbs are moistened. Press crumb mixture over bottom and up sides of pie plate. Freeze 30 minutes or until firm.

Spoon tablespoonfuls of softened ice cream, alternating flavors, packing them down as you go. Drizzle with half the topping and nuts. Freeze 3 hours or until firm. Soften remaining ice cream. Scoop onto pie. Sprinkle with remaining topping and nuts. Freeze 3 hours until firm.

Remove from freezer 15 minutes before serving. Serve with Bourbon Cream (below)

Bourbon Cream
1 cup heavy cream
¼ cup confectioners' sugar
2 tsp bourbon

Shortly before serving beat cream, sugar and bourbon until softly whipped. Serve over pie.

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Drain crushed pineapple and save juice. Heat 4 cups of water. Add both boxes of Jello plus the pineapple juice. Stir until Jello is completely dissolved. Pour in large bowl and put in refrigerator until firm. With an electric mixer set on low, mix the Jello for about 30 seconds. Fold in crushed pineapple, sour cream and chopped walnuts. Let set in refrigerator at least one hour before serving.

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Combine wine or cider, lemon and orange slices, cloves, cinnamon and nutmeg in medium saucepan. Cook over medium heat, stirring frequently until just below boil, about 10 minutes. Add sugar if needed; stir to dissolve. Strain out solids and serve with fresh orange slices.

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Cut broccoli into 1-inch pieces. Mix cornstarch and water. Heat oil in skillet or wok until hot. Cook and stir mushrooms, onion and garlic in oil until onion is tender. Remove with slotted spoon and reserve. Add broccoli. Cook and stir 2 minutes. Stir in broth and soy sauce Heat to boiling, reduce heat. Cover and simmer 5 minutes. Add reserved vegetables. Heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 20 seconds.

Nutmeg Crackles - ChooChoo

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2 ¾ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1 ¼ tsp ground nutmeg
¼ tsp salt
1 ½ cups granulated sugar
1 cup shortening
2 eggs

Nutmeg Sugar Coating
2 ½ tsp ground nutmeg
3 Tbsp granulated sugar

Combine flour, cream of tartar, baking soda, nutmeg and salt. In a mixing bowl, cream sugar with shortening until light. Beat in eggs one at a time. Gradually add flour mixture to creamed mixture, mixing on low speed until all the flour is added. Cover, chill at least one hour. (Dough may be made up to one week ahead of time. Store in airtight container in refrigerator)

Shape dough into walnut-size balls. Combine nutmeg and sugar and roll dough balls in coating. Place two inches apart on ungreased baking sheet. Bake at 400 degrees for 9 to 11 minutes until lightly browned. Let stand 5 minutes, then remove to racks to cool.

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Mix all ingredients together except the almonds. Refrigerate

Dressing:
In a small bowl blend together:
¼ cup oil
2 tablespoons tarragon vinegar
½ teaspoon salt
¼ cup Tabasco Sauce
2 tablespoons sugar
Dash of pepper

Toss salad and dressing together.
Top with almonds and serve.

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300 g. fagioli (meglio se freschi) bianchi o gialli
300 g. di "pasta mischiata"
1/2 cipolla (meglio se quella rossa di tropea)
2 pomodori tipo "San Marzano"
sedano, prezzemolo, basilico
peperoncino (se piace), carota (facoltativa)
1 spicchio d'aglio, 1 dado da brodo, olio d'oliva.

Esecuzione:

Se avete la pentola di "coccio", il piatto risulterà senz'altro più saporito, premesso questo, preparare un battuto con la cipolla, il sedano, il prezzemolo, l'aglio ed il basilico, metterlo a soffriggere nel "coccetto"; quando si sarà imbiondito, aggiungere i pomodori tagliati a pezzetti, far cuocere per un po' ed aggiungere i fagioli. Unire l'acqua e portare a cottura i fagioli; aggiungere acqua a Vs. discrezione, dipende se gradite la pasta e fagioli, più brodosa o più "azzeccosa". Se utilizzate il coccio, far cuocere per pochi minuti, e spegnere immediatamente, perché finirà di cuocersi da sola nella pentola.

Variazioni varie: a chi piace potrà aggiungere nel soffritto della pancetta o delle cotiche, il mio babbo usava mettere anche una o 2 patate tagliate a cubetti. Si consiglia un buon vino rosso, corposo, un'aglianico o un primitivo di Manduria secco. (English translation soon to come)

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Combine all ingredients. Mix at slowest speed of electric mixer until dough forms. Shape dough into balls. Roll balls in white sugar. Place on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. Remove and place Hershey Kiss in center of each cookie immediately. Press down firmly so cookie cracks around edges. Cool completely.

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Beat the butter and add the peanut butter, continue beating until blended. Slowly add the powdered sugar, graham cracker crumbs and vanilla. Mix well. Refrigerate until chilled through.

Melt chocolate. Roll peanut butter mixture into balls. Dip in melted chocolate and lay in teacake foils.

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Mix above ingredients (except mushroom soup) very well. Let stand in covered dish for about 1 hour. Form small balls (about the size of ping-pong balls). Brown in frying pan until all sides are browned. Drain and set aside.

To make sauce, put 2 cans of mushroom soup in a saucepan. Add 1 can cold water and simmer until blended. Stir well over low heat. Place meatballs into pan, pour sauce over them and simmer over medium heat for about 30 minutes.
Serve over egg noodles or rice.

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Heat oven to 350 degrees.

For crust: Mix gingersnap crumbs and melted butter in small bowl. Press over bottom of a well-buttered 9-inch Springform pan.
For Cheesecake Layer: Beat cream cheese, eggs, sugar, and bourbon in large bowl of electric mixer 'til smooth. Pour over crust. Bake 'til set, 20 - 25 minutes. Cool on wire rack.
For Pumpkin Layer: Mix gelatin and water in small bowl. Let stand 'til softened. Mix pumpkin, egg yolks, 1/2 cup of the sugar, the milk, cinnamon, ginger, salt & cloves in medium saucepan. Cook stirring constantly over medium heat 'til mixture starts to boil. Remove from heat & stir in softened gelatin 'til dissolved. Let cool to room temperature.

Whip cream in small bowl of electric mixer 'til frothy. Beat in remaining 2 Tbsp. sugar and bourbon 'til soft peaks form. Fold mixture into cooled pumpkin mixture. Pour over cheesecake layer. Refrigerate 'til set, at least 4 hours or overnight. Serve garnished with additional whipped cream and gingersnaps, if desired. Enjoy!!

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Combine flour and baking powder in a mixing bowl. Using a pastry blender or hand mixer, cut in ½ cup butter until flour mixture is the consistency of cornmeal. Stir in 1 egg and the milk. Mix until soft dough is formed. Spread into an ungreased 9-inch square pan. Press with fingers to make an even layer that covers the bottom of the pan. Spread raspberry jam evenly over dough.

In a bowl, stir together remaining egg, 4 tablespoons butter, sugar, coconut and vanilla. Spread on top of jam. Bake at 350 degrees for 30 minutes or until top is lightly browned. Cool. Cut into 1 ½ or 2-inch squares

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Mix all ingredients and beat until smooth.

Add and stir well:
2 cups milk
2 cups cooked rice
½ cup raisins

Pour mixture into a greased baking dish and sprinkle with nutmeg. Bake 30 minutes at 350 degrees.

Sausage Cheese Balls - CasinoChris

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Preheat oven to 375 degrees. Mix all ingredients together. Form into 1-inch balls. Bake 15 minutes on an ungreased cookie sheet until golden brown.

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Cube pound cake and allow to become stale (2 to 3 hrs). Prepare pudding, adding an extra ½ cup milk plus ½ cup sherry. Layer one half of the cake in large bowl. Cover with custard. Add rest of cake and custard. Cover with whipped cream and place in refrigerator at least 4 hrs.

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Cook snow peas in salted boiling water approximately 3 - 4 minutes. Drain. Saute radishes in butter just until wilted, 2 -3 minutes. Add snow peas, salt and pepper and cook until heated through.

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Mix all ingredients. Refrigerate. Hollow out the loaf of bread saving the pieces for dipping. Fill with dip. Serve.

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Combine pretzels, melted margarine and 3 Tbsp. sugar. Press in 9x13 inch pan and bake 10 minutes at 400 degrees. Cool.

Mix softened cream cheese with 1 cup powdered sugar. Blend in whipped topping. Spread on the crust. Combine gelatin and water. Add strawberries. Cool until partially set. Pour over cream cheese layer. It's Very Good!!!

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Cook potatoes until tender
Drain and whip (adding all ingredients)
Place in Baking Dish

Topping:
1 - Cup Brown Sugar
1/3 - Cup Flour
1 - Cup Nuts
1/3 - Cup Margarine

Mix with hands
Spread over potatoes.
Bake at 350 degrees for 30 minutes

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Mix brown sugar, margarine, water and vanilla. Stir in flour and salt until dough holds together. Heat oven to 350 degrees.

For each cookie, group 3 to 5 pecan halves, split if necessary, on ungreased cookie sheet. Shape dough by teaspoonfuls around caramel pieces; press firmly onto center of each group of nuts. Bake until set, but not brown, 12 to 15 minutes. Cool. Dip tops of cookies into Chocolate Glaze.

Chocolate Glaze:
1 cup powdered sugar
1 Tbsp water
1 oz unsweetened chocolate, melted
1 tsp vanilla

Beat powdered sugar, water, chocolate and vanilla until smooth. If necessary, stir in water, 1 tsp at a time until glaze is of desired consistency.

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Combine chocolate, butter, sugar and coffee in saucepan. Cook over low heat, stirring from time to time until chocolate and butter melt. Remove from heat. Let cool 5 minutes. Stir in eggs, one at a time, beating well. Stir in vanilla, flour and nuts. Fold in white chocolate. Turn into 9 by 9 by 2-inch pan lightly greased. Bake at 325 degrees for 30 minutes. Cut into squares. Sprinkle with powdered sugar, if desired.

Ultimate Dark Chocolate Fudge-w84mike

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3 cups (1 ½ 12-oz pkgs) semi-sweet chocolate chips (I use Nestle, Hershey, or Ghirardelli, whichever is on sale)
1 can (14 oz) sweetened condensed milk (not evaporated milk)
Dash of salt
1 cup chopped walnuts
1 ½ teaspoons vanilla extract
1 ½ teaspoons instant espresso powder (This is the secret ingredient that makes this taste like Belgian chocolate)

Line 8- or 9-inch square pan with foil (easier still, use a disposable foil pan). In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, salt and instant espresso powder. Remove from heat. Stir in walnuts and vanilla. Spread evenly into prepared pan. Refrigerate 2 hours or until firm. Remove from pan. Place on cutting board. Peel off foil. Cut into squares. Store loosely covered at room temperature (not refrigerated, tastes MUCH better at room temp). Makes 2 pounds. Recipe doubles easily.

White Christmas Fudge - Grandma Gert

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Mix confectione's sugar and milk in a large saucepan over medium heat. Add butter, stirring constantly and bring to a boil. Without stirring, boil for 5 minutes. Reduce heat to low and add chocolate and almond extract. Stir until mixture is smooth. Stir in cherries and toasted almonds. Pour mixture into a foil lined greased 8-inch square pan. Refrigerate until firm. Remove from pan. Peel off foil and cut into 1-inch squares

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Cook mushrooms in margarine, stirring occasionally until tender. Drain. Cook rice as directed on package. Stir in mushrooms. Spoon into ungreased 2-quart casserole. Cover and bake at 350 degrees until hot, 20 to 25 minutes. Sprinkle with parsley.