Tex-Mex Chicken Soup


½ C chopped onion
2 garlic cloves, minced
1 Tbsp vegetable oil
4 C chicken broth
3 C cubed chicken
3 medium zucchinis, sliced
1 (14-1/2 oz) can diced tomatoes, undrained
1 (11 oz) can whole kernel corn, drained
½ C salsa
2 tsp cumin
1 tsp salt, optional
¾ tsp pepper
½ tsp dried oregano
Shredded cheddar cheese, optional
Tortilla chips, optional

1. In a 4-qt. soup kettle, saute onions and garlic in oil until tender.
2. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
3. Serve with cheese, sour cream and tortilla chips, if desired.

Tasty Coffee Cake

1 C sugar
1 C oil
4 eggs
2 C flour
1 tsp baking powder
1 (20 oz) pie filling of your choice
Powdered sugar

1. Preheat oven to 350 degrees.
2. Cream sugar and oil. Add eggs and mix well.
3. Combine flour and baking powder and add to oil mixture. Spread half of the batter in a greased 9×13 baking pan; top with pie filling. Spread remaining batter over pie filling.
5. Bake for 30 minutes. Dust with powdered sugar.

Magic Fruit Cobbler


¼ c Butter or Margarine
1 Lg can or 2 mediums cans fruit (with juice)
¾ C milk
1 C sugar
1 C flour
1 ½ tsp. baking powder
2 Tbsp. sugar

1. Preheat oven to 350 degrees.
2. Melt butter in bottom of 8×8 baking dish.
3. Mix milk, sugar, flour and baking powder and pour over butter. DO NOT STIR. Pour fruit over batter. DO NOT STIR. Sprinkle 2 Tbsp sugar over top.
4. Bake one hour. Fruit will sink and batter will rise.
5. Add a little cinnamon to peaches or apples and almond flavoring to cherries. Use your imagination!

Sugar Cream Pie #3



1 baked pie shell
1 stick butter
2 C milk
1 C sugar
¼ C corn starch
½ C milk
1 tsp vanilla

1. In saucepan, bring butter, 2 C milk, and sugar to a l until butter melts.
2. In bowl, mix corn starch, ½ C milk and vanilla. Pour into boiling mixture and stir until thickened.
3. Pour into pie shell and sprinkle with nutmeg. Serve.

Sugar Cream Pie #2



1 unbaked pie shell
½ C brown sugar
½ C white sugar
½ C butter
½ C flour
1 ½ C half & half
1 egg white

1. Preheat oven to 350 degrees.
2. Cream butter and sugars together. Add flour, then milk.
3. Beat egg white until stiff, fold into pie mixture. Sprinkle with nutmeg
4. Bake for 40 minutes.

Sugar Cream Pie #1

This is my favorite recipe for this pie.



1 unbaked pie crust
2 ¼ C water
6 Tbsp butter
1 tsp vanilla
1 ½ C sugar
¾ C flour
¾ C Coffeemate creamer

1. Preheat oven to 350 degrees
2. In a medium saucepan, bring to a boil the water, butter and vanilla.
3. In a bowl mix sugar, flour and Coffeemate together. Stir into boiling mixture. Stir until thickened. Pour into pie shell and sprinkle with nutmeg.
4. Bake for 20 – 25 minutes.

Ranch Chicken


½ C grated parmesan cheese
1 ½ C crushed cornflakes
1 (1 oz) packet ranch salad dressing mix
2-pounds chicken drumsticks
½ C butter, melted

1. Preheat oven to 350 degrees
2. Combine cheese, corn flakes and dressing mix. Dip washed, dried chicken in butter and dredge in cornflake mixture.
3. Place in sprayed 9×13 baking dish and bake uncovered for 50 minutes. Serves 6.

Pumpkin Soup


1 ½ C finely chopped onion
2 Tbsp butter
1 Tbsp all-purpose flour
2 (14 ½) can chicken soup
1 (15 oz) can of canned pumpkin
1 tsp brown sugar
1/4 tsp salt
1/8 tsp pepper
1/8 tsp ground nutmeg
1 C heavy whipping

1. In large saucepan, saute onion in butter until tender. Remove from heat; stir in flour until smooth.
2. Gradually stir in broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook for 2 minutes or until heated through. 6 servings

Pecan Dreams

1 ½ C confectioners’ sugar
1 C flour
1 (8 oz) cream cheese, room temp
½ C butter, room temp
1 C chopped pecans

1 C heavy cream
2 Tbsp sugar
1 C almond toffee bits

1. Preheat oven to 350 degrees and grease 9-inch pan.
2. In a large bowl, stir together sugar and flour. Using pastry cutter or fork, cut the cream cheese and butter into the flour mixture until crumbly. Press the mixture into the prepared pan evenly pour the nuts over, if using, over the dough and bake for 20 minutes.
3. Remove the pan from the oven and allow to cool completely.
4. To make topping, whip the cream and sugar together until stiff. Fold in the toffee bits and spread over the cake.
Cut into squares and refrigerate,

Seven-Layer Salad


1 small head of lettuce, chopped
1 (8 oz) can sliced water chestnuts
1 red onion, chopped
1 (10 oz) package frozen peas, thawed
6 eggs, hard-boiled, sliced
6 slices bacon, fried crisp, crumbled
½ C Mayonnaise
1 (8 oz) package shredded mozzarella cheese

1. Layer lettuce, water chestnuts, red onion, peas, eggs and bacon in bowl in order listed.
2. Spread mayonnaise over top of mixture, covered all of it. Top with mozzarella cheese. Refrigerate for 24 hours uncovered. Serves 6