Pickled Asparagus

By Grandma Randell by Jim Carr her Neighbor

Prep 30 min

Cook 30 min

Ingredients:

5 pint jars, washed and sterilized

10 pounds of fresh asparagus, or greenbeans washed, cleaned and cut in 4 4/4inch spears

2 cups white vinigar

2 1/2 cups water

2 tea mustard seed

1 TB pickling spice, in a gauze bag

2 TB canning or Pickling Salt

Per Jar:

Dash of Cayenne pepper

1/2 tsp dill weed or dill seed

1/2 tsp cloves

1/2 Jalapeno pepper, optional

1 Onion slice

Place asparagus spears in boiling water, and blanch for two min, drain and cool. Place Dill, garlic, cayenne pepper, onion, and jalapeno pepper into bottom of each jar. Pack asparagus spears (upright) in to each jar.

Combine vinegar, water, mustard seed, canning salt and bag of pickling spice in to saucepan. Boil for 15 min. Remove bag of spices and discard.

Pour brine over asparagus, and seal jars.

Place jars into canner of boiling water for 10 min. Cool.

Best Frosting!!

By Amanda Campbell

A lady at my work made cupcakes with the best frosting!! Here is the recipe.

1 ½ c heavy cream, whipped

Add ½ c sour cream - I whipped it again

¼ c confectioners sugar – then add the sugar in portions

½ teaspoon vanilla

Chic-Fillet Chicken

Recipe from Jamie Smith. Super fattening but ohhhh so good.

Chicken

1 cup milk

1 egg

1/4 cup pickle juice

1 cup flour

1/4 cup bisquick (optional)

1/4 cup powder sugar

Oil

Salt and Pepper

Cut chicken into nugget size pieces. Soak in a mixture of milk, egg, and pickle juice for 2-4 hours in the fridge. I usually mix in the morning and cook it at night. The longer it soaks the more tender is seems to be. Heat oil for frying. Mix together flour, bisquick (this will make it crunchier), powder sugar, salt and pepper. Remove chicken from milk mixture and roll it in flour mixture. Fry chicken until golden brown. Remove from oil and place on a paper towel. Serve with dipping sauces.

Hint. I tend to save the pickle juice from all my jarred pickles so that I have this on hand when I make it. Honey Mustard Sauce Mix together the following ingredients. 1/2 cup mayo2 Tbsp. mustard1/2 tsp garlic powder1 Tbsp. vinegar2 Tbsp. honeySalt and Pepper

Honey Mustard Sauce

Mix together the following ingredients.

1/2 cup mayo

2 Tbsp. mustard

1/2 tsp garlic powder

1 Tbsp. vinegar

2 Tbsp. honey

Salt and Pepper

Peanut Butter Fudge

By Teresa Stephens

One day I wanted peanut butter fudge because I love fudge and peanut butter. I wanted something easy and I found this recipe on Taste of Homes website. Now it is a requested item from all those who have tried it.

2 cups sugar

1/2 cup milk1

1/3 cups peanut butter

1 7 ounce jar of marshmallow crème

In a saucepan, bring sugar and milk to a boil for 3 minutes, stirring continuously. Add peanut butter and marshmallow crème and mix well, pour into a buttered 8 inch square pan. Chill until set, then cut into squares.

Hints: Since I double this recipe I use a big sauce pan because the boiling part gets big. I also but plastic wrap in the pan before I put the fudge in, so I can just flip the fudge out and cut it on a cutting board after it sets. If you butter the pan to much it can make your fudge soggy around the edges.

Grandma D's Apple Salad for Thanksgiving

By Amanda Campbell

I got this from my Grandma Davenport. She made it every Thanksgiving and I love it!!!!You either love it or hate it. I make it every year.

3 cans of drained fruit cocktail

2 or 3 apples chopped with skins

3-5 ribs of celery

4 bananas sliced

1-2 cups of mini marshmallows as per your liking

Sauce:

Homemade whipped cream with sugar

Miracle whip

Make as much sauce as you like and taste it till its right. More whipped cream than Miracle whip.

Mix it all together. I put the mini marshmallows and bananas at the very end before serving. Enjoy!

Olive Garden Zuppa Toscana

By Shelly Kahle

Better than the stuff at Olive Garden. We love to make this for big bunches of people!!

1 Lb. mild Italian sausage

Fennel to Taste

Hot pepper flakes to taste

1 LG onion chopped

Garlic chopped to taste

3 bacon strips chopped

3-4 cans chicken stock or more

1 cup heavy cream

Parmesan cheese and some at the end at serving

Kale--depends on how much of the kale you like chopped

2 large potatoes chopped

Sauté sausage, onion, bacon, and garlic. Add seasonings, add broth and potatoes. Cook until potatoes are almost done. Add Kale and cook till done. Add Parmesan to taste and season to taste again. Add cream. Sprinkle parmasean as wanted.

Winning Chili

By Amanda Campbell

I made a chili for my ward cook off for Halloween and I won most original and I was like runner up for the best. I did not measure but I am writing it down so that if I want to make it again I can. And you can too!

Oil

Package of cut up pork for carnetas with no seasoning

Corn

Onion

1 quart of tomatoes

2 can chicken stock

s&p

Oregano

Granulated Garlic

Chili powder

Hot pepper flakes

Red, yellow, orange baby bell peppers

3 cans pinto beans rinsed

2 cans white beans rinsed

1 can of pumpkin

Honey

1 bunch of cilantro

Cream

In a big pot sauté onion and corn in oil till corn is golden and onion is soft. Take out of pot. Add, more oil and sauté pork that has been chopped up to the size you like and sauté till brown all over. Add tomatoes with juice and the cans of chicken stock. Add in the oregano, garlic, chili powder, and hot pepper flakes. Simmer for like 2-3 hours or till meat is almost tender. Add back in Onion and corn. Then add in the chopped peppers, beans, honey to taste and pumpkin. Simmer till all is cooked and tender. At the end, add in Cream and chopped cilantro. S and P along the way but taste it at the end to make sure it is good.

Copycat Keebler Pecan Sandies

By Amanda Campbell

Just made these for Book Club and they were loved!!

Ingredients:

1/2 cup vegetable shortening

1/2 cup white sugar

1/2 cup powdered sugar

1 egg, beaten

1/4 teaspoon salt

1/2 teaspoon cream of tartar

1/2 teaspoon baking soda

1 teaspoon vanilla

1 3/4 cups flour

1/2 cup finely chopped pecans

Directions:

Preheat oven to 350 degrees.

Measure flour, cream of tarter, and baking soda together and set aside.

Cream vegetable shortening and sugars together until fluffy.

Add vanilla, salt, and egg to sugar mixture and beat until smooth.

Add flour mixture to sugar mixture 1/3 at a time, beating after each addition until completely mixed.

Dough will seem a little thick.

Stir pecans into dough with a strong spoon.

Chill dough for 30- 45 minutes.

Roll dough into 1- 1 1/4 inch balls and place on ungreased cookie sheet.

Flatten balls to 1/4 inch thickness.

Bake for 12- 15 minutes, until slightly golden.

Remove to cooling rack.

When completely cool, store in air-tight container.

Crock Pot Pork and Saurkraut

By Sharon (Shelly's friend) This a good recipe for people who think they don't like sauerkraut. It is sooo yummy. You can substitute pork chops if you like. Also, if you use Applesauce with no cinnamon then add some. It makes it taste yummy.

1 Jar Sauerkraut

1/2 cup brown sugar

1 quart applesauce

2 LB pork short ribs

Garlic salt

S&P

2 TB Oil in bottom of pot

Layer Oil, Meat, Season, Sauerkraut, Applesauce, brown sugar. Cook on Low for 6 hours in crockpot or in Oven at 300 for 3 hours and then 30 min at 400 degrees.

Chocolate Cinnamon Cobbler

By Jane Davenport

She made this for Bunko and it has been a hit ever since. So yummy and comforting.

1 cup Flour

2 tsp. Baking Powder

1/4 tsp. salt

1 1/4 cups sugar; divided

6 TB Cocoa; divided

1/2 cup buttermilk

2 tsp. vanilla

1/3 cup melted butter

1/2 cup brown sugar

1/4 tsp cinnamon

1 Cup Water

In a mixing bowl place: flour, baking powder, salt, 3/4 cup Sugar, 3 TB cocoa, buttermilk, butter, cinnamon and beat well. Spread in to an ungreased 9x9 pan. In a different bowl mix the remaining ingredients: cocoa, vanilla, sugar, brown sugar with a dash of cinnamon. Sprinkle over the batter. Pour the water over the top. Do not stir.

Bake at 350 for 40 min. I like to serve it warm; however it is just as good after it cools. You can also double it and bake it in a 9x13.

Jane's New Split Pea Soup

By Jane Davenport

She loves this recipe and said that you can't make it without the spicy sausage. The regular won't do at all.

1 Pound Dried Peas

8 Cups Cold Water

1 Cup Onion

1/2 cup Carrots

1/2 cup Celery

2 Tsp Salt

1/2 Tsp Marjoram

1/4 tsp Black pepper

1 LB Ground Spicy Pork

3 Peeled diced Potato’s

Rinse the split peas. Combine Peas, onions, celery, carrots, cold water, salt, pepper, and marjoram in a large pot. Bring to a boil cover and simmer until peas are tender. Make meat in to balls out of sausage. Drop them and diced potatoes in soup. Cook until done about 20 min. Adjust to taste.

Nutritious (But Delicious) Morning Scramble

By Ken

8 lg eggs

1 LARGE handful of leaf spinach

4 green onions (chopped)

½ tsp minced garlic

3 slices of bacon (chopped or sliced into small pieces)

1 tbsp of olive or grape seed oil

1 cup of grated Swiss cheese

Salt and pepper

In frying pan (on medium heat) add oil, garlic, onions and bacon While that is cooking, crack eggs into mixing bowl and whip until a little frothy When bacon is almost crispy, add spinach and cook until soft Add eggs and stir slowly and continuously until eggs are slightly moist Add cheese and stir until desired consistency Salt and pepper to taste

Ken at work's Grandma’s Potato Salad

From Ken at work Saia

Grandma’s Potato Salad

6 strips bacon

8 medium-sized potatoes

8 eggs

½ - 1 cup mayonnaise (Depending on taste. It is much better if not too moist)

3 tbsp raspberry vinegar

1 tbsp sugar

3 celery stalks

6 green onions diced (or ½ medium white onion)

3 tbsp sweet relish

1 tsp paprika (smoked is best)

1 tbsp dill weed

2 tsp black pepper

Salt to taste

Peel & cube potatoes. Place in pot of cold water. Set on medium high. Boil until tender, but not mushy

Boil 8 eggs. Peel & set aside.

Fry bacon until crisp and cut into small pieces. Save bacon grease and set aside.

In large stirring bowl, add mayo, vinegar, sugar, relish and bacon grease. Stir thoroughly.

Add potatoes, eggs, bacon, celery, onions, dill weed, salt & pepper.

Stir thoroughly and refrigerate overnight. Stir occasionally. Serve cold in serving bowl and sprinkle paprika on top.

Delicious!

Grandma's Peanut Butter Cookies

By Ken from my work (Amanda Campbell)

This is a recipe by his grandmother. He brought them in and they are yummy.

1 C Sugar

1 C Light Karo Syrup

2 C Peanut Butter (creamy or chunky - your preference. I prefer chunky)

6 C Corn Flakes

Lay out Wax Paper on the counter. Prepare all ingredients before turning on the stove as the process goes very quickly. Pour Sugar and Syrup in a large pot and bring to a boil. Remove from heat. Add Peanut Butter and Corn Flakes. Stir thoroughly. Drop teaspoonfuls of mixture on Wax Paper. The size of cookie depends on your preference. Allow to cool. Store in airtight container. Depending on the size of your cookies the yield will vary.

I usually get approx 75 cookies from a batch.

Pineapple Angel Food Cake

By Shelly Kahle

1 Box Angel food cake

Mix dry mix with:

1 can of large crushed pineapple.

Mix till all incorporated.

Pour in to pan bake as directed for pan size.

Carmel Corn

By Shelly Kahle

1 cup brown Sugar

1 cube Butter

1 cup corn syrup

1 can sweetened condensed milk

Melt on med or low. When it's boiling cook 2 min stir constantly. Then cover 3 bags of microwave popcorn. Enjoy

Ginger Bread Cookies

I think these are by my mom Jane Davenport from our cookie club but it does not say on my paper with the recipe on it. Sorry.

Cream:

1/2 cup butter

1/2 cup shortening

1 cup sugar

1/2 cup brown sugar

1 egg

1/4 cup molasses

2 TB milk

Then Add:

3 1/2 cup flour

2 tsp. baking soda

2 tsp cinnamon

1 tsp ginger

1/2 tsp. Ground Cloves

Bake at 375 for 7-8 min

Alfajores

By Katy Butt

She made these yummmmm cookies for our cookie club! Yumm

2 cups flour

2 cups corn starch

2 1/2 sticks butter

4 egg yolks

1/2 cup white sugar

1 cup of water

2 tsp. vanilla

Cut flour, sugar, cornstarch and butter. Add eggs and water little by little until dough is soft like piecrust. Roll 1/4th inch thin and cut with small glass. Bake at 350 for about 10 min or until light tan. Spread with Dulce de leche and roll in powdered sugar.

Chocolate Macarons with Peanut Butter Filling GF

By Shelly Kahle

She got saw a 12 year old boy make these cookies on the fly on a TV show (Master chef) and thought if he can make these cookies so can I. She did and they are a family Favorite. I (Amanda) requested them for my last b day party instead of cake. Yummmmmmm

Macaron Batter

1 cup Powdered Sugar

1/2 cup Powdered Almonds

3 TB unsweetened cocoa powder

2 large egg whites at room temp.

5 TB granulated sugar

Preheat oven to 350

Line two baking sheets with Parchment paper and have pastry bag with a plain tip about 1/2 inch ready.

Grind together the powdered sugar with almond powder and cocoa so there are no lumps; Use a blender or a food processor.

Since almond meal that you buy isn't quite fine enough.

In the bowl of a standing electric mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very

stiff and firm, about 2 min.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no

streaks of egg white, stop folding and scrape the batter into the pastry bag. Standing the bag in a tall glass helps if you are alone.

Pipe the batter on the parchment-lined baking sheets in a 1 inch circles about 1 TB of batter. Evenly spaced one inch apart.

Rap the baking sheet a few times firmly on the counter top to flatten the Macarons, and then bake them for 15-18 min. Let cool completely then remove from baking sheet.

Makes about 12-15 cookies

Peanut Butter Filling:

8 TB of butter softened

1/2 cup smooth peanut butter, do not use old-fashioned or natural brand

3/4 cup powdered sugar

1 pinch of table salt

1/2 tsp. Vanilla

1 TB heavy cream

In a standing mixer fitted with a whisk attachment, beat butter and peanut butter at med speed till smooth. About 20 seconds. Add confectioners’ sugar and salt. Beat at med low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at med speed until mix is fully combines, about 15 seconds add vanilla and cream. Then mixt until light and fluffy.

Hershey's Perfectly Chocolate Frosting

By Jane Davenport

We love this frosting and it gets great reviews!!!

Ingredients

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Directions

1 Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. 2 Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Reese's Chocolate Potato Chip Cookies

From Shannon Grogan (Cookie Club)

3/4 cup butter soft

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 tsp. Vanilla

1 & 1/4 cups chocolate cake mix (I used devil's food)

1 & 1/4 cups AP flour

1/2 tsp baking soda

1 bag mini Reese's Cups (use whole)

3 bags of snack sized Lay's Potato Chips Coarsely crushed

1. In bowl of mixer, beat butter and sugars. Add egg and vanilla and beat. Lastly, add in cake mix, flour and baking soda until a dough forms. Stir in the Reese’s mini cups and the potato chips. Refrigerate for at least an hour.

2. Preheat oven to 350. Line 2 cookie sheets with liners or cooking spray. Put heaping TB spoonfuls of dough on cookie sheet. Bake for 8 min as they will continue to cook on the pan for 5 min.

They are soft cookies.

Guacamole Spread

By Blanche Davenport 06/08/1984

1 large ripe avocado

2 TB lemon juice

1/2 cup mayo

Dash of onion powder, and garlic powder

1/2 tsp salt

1/2 tsp tabasco

Peel avocado remove pit.

Mash, beat or blend until smooth. Stir in remaining ingredients.

Cheesy Potatoes (for cheezy people)

By Jane Davenport

6 med potatoes boiled

2 cups milk

1 lb. Velveeta cheese cubed

1/2 cup butter

Salt and pepper

1 cup sour cream

2 TB bacon bits

Peel and grate potatoes- put in 9x13 pan. Combine next 3 ingredients in a sauce pan heat to melt. Stir well pour over potatoes, add salt and pepper. Mix gently. Bake at 350 for 30 min. Top with Sour cream bake for several min longer and top with bacon bits.

Italian Broccoli Casserole

By Grandma Maggie Walz 1977

2 10 oz. pkg frozen broccoli

2 beaten eggs

1 an cheddar cheese soup

1/2 tsp oregano

1 8 oz. can tomatoes

3 TB parmesan Cheese

Cook Broccoli in unsalted water 5-7 min. Combine eggs, soup, oregano and stir in tomatoes and broccoli. Sprinkle with Cheese.

Put in 10x6x2 baking dish. Sprinkle with cheese.

Bake at 350 for 30 min. 6-8 servings.

Stuffed Eggplant

By Jane Davenport

4 eggplants cut in half and sprinkle with salt. Let sit for 30 min. Rinse remove pulp and chop coarsely.

Preheat oven to 350

Sauté 2 onions

1tsp cloves garlic

2 tsp parsley

3 ripe tomatoes peeled

Add eggplant.

Cook until soft. Stir in 1 cup rice bake 30-40 min.

Put Parmesan Cheese on top for last 10 min.

Eggplant Parmigana

By Jane Davenport

Bake at 350 for 30 min

Makes 4 servings

2 eggplants sliced 1/2 inch thick

2 med tomatoes sliced

2 med onions sliced

8 oz. mozzarella cheese

1 cup tomato juice

1 tsp dried oregano

1 tsp. salt

1/2 tsp. basil

1/2 tsp. pepper

Grated Parmesan Cheese

1. Broil eggplant slices for 3 min until browned on one side

2. Arrange slices browned side down in a greased shallow 2 quart baking dish. Top with tomato, onion and mozzarella.

3. Combine tomato juice, oregano, salt, basil, and pepper: pour over eggplant. Sprinkle with Parmesan.

4. Bake until bubbly.

Scalloped Potatoes and Mushrooms

1 Can mushroom Soup

1 1/2 cups milk

1-2 oz. can mushroom stems and pieces

6 cups sliced raw potatoes

1 tsp. Salt

1/4 tsp. Pepper

1 TB minced onion

1 cup shredded cheese

Paprika

Mix and bake. Test to make sure done.

Pumpkin Chocolate Chip Cookies

Not sure who these are by but they are yummy.

By Amanda Campbell

1 cup canned pumpkin

1 cup sugar

1/2 cup oil

1 egg

2 cups flour

2 tsp. Baking powder

1/2 tsp salt

2 tsp. cinnamon

1 tsp. baking soda

1 tsp. milk

1 TB vanilla

2 cups chocolate chips

Combine pumpkin, sugar, oil, and egg. Add in baking powder, salt, cinnamon, baking soda, milk and vanilla. Then slowly add in flour. Then mix in Chocolate chips. Drop by spoonful’s on greased cookie sheet. Bake at 360 for 11 min.

Whole Wheat Bread II

By Amanda Campbell

I use this bread because it is so easy and no kneading. Makes 4 loaves

2 TB dry Yeast

1/2 cup warm water

1 tsp sugar

5 cups hot tap water

2 TB salt

2/3 cups oil

2/3 cup honey

About 9-12 cups whole wheat flour and 3-4 cups white flour

Add 7 cups ww flour to hot tap water. Mix until blended add salt, oil, honey, and 2 cups white flour. Add prepared yeast and 1 cup more flour. Slowly add add'l

flour until dough begins to pull away from the sides of the bowl. The sticker the dough the more moist the bread will be.

Bake 350 for about 35 min.

The Best Chocolate Walnut Cookies GF

By Amanda Campbell

I found this recipe on the internet and only after I was making them did I notice it says flourless!!! So if you are Gluten Free this is the cookie for you. They

are very rich fyi. François Payard's Flourless Chocolate Walnut Cookies Recipe, he is the best baker ever!

Servings: 12 4-inch cookies

Ingredients

1/3 cup Dutch-process cocoa powder

3 cups confectioners' sugar

pinch of salt

2 3/4 cups walnuts, toasted and roughly chopped

4 large egg whites, at room temperature

1 tablespoon pure vanilla extract

Directions:

1.Place a rack each in the upper and bottom thirds of the oven and preheat the oven to 350°F.

2.Line two baking sheets with parchment paper or silicone baking mats.

3.Combine the cocoa powder, confectioners’ sugar, salt and walnuts in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute.

4.With the mixer running, slowly add the egg whites and vanilla.

5.Mix on medium speed for 3 minutes, until the mixture has slightly thickened. Do not overmix it, or the egg whites will thicken too much.

6.With a 2-ounce cookie or ice cream scoop or a generous tablespoon, scoop the batter onto the prepared baking sheet, to make cookies that are 4 inches in diameter.

7.Scoop 5 cookies on each pan, about 3 inches apart so that they don’t stick when they spread. If you have extra batter, wait until the first batch of cookies is

baked before scooping the next batch.

8.Put the cookies in the oven, and immediately lower the temperature to 320°F.

9.Bake for 14 to 16 minutes, or until small thin cracks appear on the surface of the cookies.

10.Switch the pans halfway through baking.

11.Pull the parchment paper with the cookies onto a wire cooling rack, and let cool completely before removing the cookies from the paper. Store in an airtight container for up to 2 days.

Corn Flake Waffle Cookies

By Amanda Campbell from my mother Jane Davenport

These were her cookies from our Christmas cookie party. Mom made them for me a couple of times and now I am addicted. Yummy they have a crunch and a chew that is

so yummy in these cookies. You use a waffle Iron for them too so it makes it fun.

2/3 cup Shortening

1 cup sugar

2 eggs (well Beaten)

3/4 cup Milk

2 Cups Flour

1 tsp. baking powder

1/2 tsp. Salt

1 cup Shredded cocoanut

2 cups corn Flakes

Cream shortening and add sugar gradually. Add eggs and mix well. Stir ion dry ingredients with milk and add cocoanut and corn flakes. Drop by spoonfuls on hot

waffle Iron and bake till golden.

Yield 30 cookies EST.

Spicy Green Beans

By Amanda Campbell

I made these for some potlucks/family parties. They are a big hit. The more spice you like just add more hot pepper flakes.

1 Bunch of Small Green beans

1-2 TB of Dejon Mustard

Olive Oil

Hot Pepper Flakes

Granulated Garlic

S & P

Balsamic Vinegar

Sliced Almonds (optional)

I fry the green beans in the olive oil for a few min until they are getting soft. Then I put about a TB spoon or more of Granulated Garlic, S and P, then toss around to coat fully. Then add the Dejon and hot pepper flakes. When almost done add the Balsamic Vinegar to taste. I like a lot but it depends on the person. You can also add sliced Almonds to top if you like. Enjoy.

Easy Alfredo

By Amanda Campbell

Love this recipe. Easy and tastes great!!

Ingredients

Recipe makes 4 servings

1/2 cup butter

1 (8 ounce) package cream cheese

2 teaspoons garlic powder

2 cups milk

6 ounces grated Parmesan cheese

1/8 teaspoon ground black pepper

1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Gnocchi

By Amanda Campbell

I love Gnocchi are my favorite pasta they are yummy fluffy and easy to make at home. Plus way cheaper than buying them at the store.

Gnocchi Ingredients:

Original recipe makes 4 servings

2 potatoes

2 cups all-purpose flour

1 egg

Directions

1. Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.

2. Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.

3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

Cinnamon Sauce

By Aunt Margaret Randell

Cinnamon Sauce

1 C. Light corn syrup

1/2 C. Water

2 C. Sugar

2 tsp. Cinnamon

1 C. Evaporated milk

In a med. saucepan mix corn syrup, sugar, water & cinnamon. Bring to full boil over

med. heat, stirring constantly. Continue stirring and boiling for an additional 2 min.

Cool 5 min.; then stir in evaporated milk. Serve warm over pancakes, waffles or

french toast.

Baked French Toast Casserole

By Aunt Margaret Randell

Baked French Toast Casserole

butter (for preparing baking dish)

1 loaf French bread

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows

Prepare 9x13 baking dish by generously buttering the entire dish. Set baking dish aside. Slice French

bread, on the bias approximately 1­inch thick. Arrange slices in your prepared baking dish in 2 rows,

overlapping the slices. Set dish aside.

In a large bowl, whisk eggs. Add half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, salt and whisk until

blended but not too bubbly.

Pour mixture over the bread slices, making sure they are covered evenly with the milk­egg mixture. Spoon

some of the mixture in between the slices. I like to make sure all my slices are good and coated. Even

dunking them in the mixture sometimes.

Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Scoop out praline topping and make 8 dollops of topping.

Then spread Praline Topping evenly over the bread (like you are icing a cake) and bake for 40 minutes,

until puffed and lightly golden. Serve with a dollop of butter (room temperature)

Praline Topping

2 sticks unsalted butter, room temperature

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup1/2

teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and mix well with a wooden spoon.

Cook's note: The left over's freeze very well. Freeze the left over’s (3 containers if you at 1/4 of it.

When you want a special breakfast just thaw it out & pop it in the oven at 350 degrees for about 10

min.

I mix up the topping the morning I bake it. It spreads easier.

Honeycomb Brittle

By Amanda Campbell

I used to buy this at all the candy stores for like 8 bucks a pound. No more!!! This is cheap and so easy!! Brittle can be stored in an airtight container at room temperature for up to 1 week. Baking soda is the secret to achieving an airy texture. Whisking it in at the last minute gives the brittle its namesake appearance. Honey is used to sweeten the caramel. After it is cooled you can dip in melted chocolate! Yummy.

Ingredients

Vegetable oil, cooking spray

1 1/2 cups sugar

1/4 cup honey

1/4 cup water

1 tablespoon baking soda

Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar, honey, and water to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees. Remove from heat, and whisk in baking soda until combined and mixture bubbles. Gently pour mixture onto baking sheet without spreading. Let cool. Break into pieces.