SLOW COOKER ASIAN PEPPER STEAK
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Another good one from Rachael Ray. Can you tell I watched her Top 10 Downloaded Recipes of 2010 recently? This makes a large batch, so I halved it for our family.

3 lbs. beef sirloin steak
3 T. cornstarch, for dusting meat
3 cloves garlic, grated or finely chopped
2 T. ginger, grated
1 large onion, sliced
3 red bell peppers, sliced
3 yellow bell peppers, sliced
(I cut the peppers down a little and added about a cup of broccoli in large pieces)
1 8 oz. can tomato sauce
4 T. brown sugar
3/4 c. low sodium soy sauce
ground black pepper, to taste
2 c. cooked rice

Topper: (Optional)
2 cups bean sprouts
1 cup cilantro, roughly chopped
2 limes

Add 1-2 T of extra virgin olive oil to a large skillet. Brown the meat until nice and brown on both sides. Remove the steak to a cutting board and slice the steak into 1-inch thick strips. Place the sliced steak into the crock pot, then sprinkle the meat with cornstarch. Mix the meat until there is no more visible cornstarch. Add the remaining ingredients (except for the topper ingredients) to the crock pot, then place a lid on top and cook on high for 4 hours or low for 6 hours. Serve on top of cooked rice.
If desired, before serving, get a medium bowl and mix the topper ingredients together. Place some of the mixture on top of each portion of Asian Pepper Steak.

RACHAEL RAY'S COCONUT CHICKEN

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Please excuse the slacking off, I have been on vacation!

This was rated as one of Rachel's top downloaded recipes of 2010. It reminds you of coconut shrimp and is really tasty! It would be good to cut it into strips or chunks before breading to serve as an appetizer, too. I added a little sweetened coconut to our taste. This is good served with a sweet sauce like sweet and sour.

8 chicken breast halves, pounded to even thickness
salt and pepper
1 c. flour
2 eggs

1 c. panko breadcrumbs

3/4 c. grated unsweetened coconut
1/4 c. grated sweetened coconut
1-2 tablespoons extra virgin olive oil
Preheat the oven to 250˚F. Place a cooling rack over a baking sheet and place them in oven. Arrange three shallow dishes: Place about a cup of flour on the first dish for dredging the chicken. Beat the eggs with a splash of water in second dish. Combine the panko breadcrumbs and coconut in the third dish.
Heat a thin layer of olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then coat them in the flour, then the egg and lastly, the breadcrumb-coconut mixture. Fry the chicken in two batches until deep golden in color, 3-4 minutes on each side. Keep the chicken crisp in the warm oven and repeat with the remaining chicken.

FAMILY FAVORITE TRIPLE CHOCOLATE CAKE
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Another Cake Doctor winner! If we are having a birthday party, this is probably the requested cake!

1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
1 c. sour cream
1/2 c. water
1/2 c. vegetable oil
4 eggs
Frosting (if desired)

Preheat oven to 350°F. Spray desired pan with cooking spray (bundt, rounds, 9" X 13" or even cupcakes). (Dust pans with flour and tap out the excess if planning on dumping out the cakes); set pans aside.

Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop and scrape down the sides of the bowl. On medium low speed, continue to blend for 2 minutes more. The batter will be very thick and should look well combined. Pour batter into prepared pans and smooth it out. Bake for 27-32 minutes, or until cake releases from sides of pan. If dumping cakes out, allow to cool in the pans on a wire rack for 20 minutes. Frost if desired.

SOFT PRETZELS
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This recipe makes a perfect dough and is a fun one to have the kids help with. My daughter likes to do twists and shapes other than the regular pretzel, and they bake just as well. We originally found this on the Family Fun website.

1 package dry active yeast (or 1 scant Tablespoon)
1 1/2 cups lukewarm water
3/4 teaspoon salt
1 1/2 teaspoon sugar
2 Tablespoons butter, melted (or 2 Tablespoons vegetable oil)
4 cups plus 1 Tablespoon flour
1 egg, beaten
Course salt (optional)

In a large bowl, soften yeast in water for 10 minutes. Add salt, sugar, and butter. Mix in flour until a dough forms. Knead the dough for 5 minutes and set aside for 1 hour.

Preheat oven to 450 degrees. With a knife, cut dough into small pieces. Roll each piece into pencil-thin ropes and shape into pretzels. Cover a cookie sheet with foil and sprinkle 1 Tablespoon flour.

Place pretzels onto floured cookie sheet. Brush with beaten egg and sprinkle coarse salt on top (optional). Bake for 12 minutes. These freeze really well. Just freeze them on the cookie sheet and then you can put them in a plastic freezer bag or container and take out one at a time as needed. Great for an after school snack!

Dip in melted cheese sauce, marinara sauce, honey mustard, or eat plain. My daughter also likes to dip them in melted butter!

ORANGE CHOCOLATE CHIP MUFFINS
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I found this recipe from a blog I follow called Amanda's Cookin'. The orange and chocolate combination reminds me of my Dad because he loves those Orange Stick candies so much. These are a nice change to the traditional blueberry muffin.

2 c. flour
1 T. baking powder
1/2 tsp. salt
2 eggs
1/2 c. milk
1/2 c. orange juice
1/2 c. sugar
1/4 c. vegetable oil
1 T. grated orange zest (really makes them orange-y!)
3/4 c. mini chocolate chips

Heat oven to 400. Line 12 muffin cups (I got 14) with liners and spray with cooking spray.
In a large bowl, whisk together flour, baking powder, salt, and chocolate chips. In another bowl, whisk eggs, milk, juice, sugar, oil and zest. Make a well in flour mixture; pour in egg mixture. Stir until dry ingredients are just moistened. Fill cups 3/4 full. Bake in  for 18-20 minutes or until a toothpick comes out clean.
 Note: For 36 mini muffins, prepare 3 mini-muffin pans as above. Spoon slightly rounded tablespoon into each cup. Bake in a 400 degree for 13 minutes. Makes 36 mini muffins.

PRETZEL CHICKEN NUGGETS
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We found this recipe in my All You Magazine. It was a fun way to use up the pretzels I had left over from christmas projects!

2 c. salted pretzels

1/2 c. grated parmesan  cheese

1/2 c. flour

1/4 tsp. pepper
1/2 tsp. each onion and garlic powder (optional)
2 large eggs
1 lb. boneless chicken breast, cut into 2-inch pieces

Preheat oven to 400°F and coat a large baking sheet with cooking spray. Place pretzels and parmesan in a food processor and process until coarsely ground and well mixed. Transfer to a  bowl, bag, or plate. Combine flour, pepper, and onion and garlic powder in a separate bowl. Beat eggs with 1 tsp. water in a third bowl. Roll a chicken piece in flour mixture until thoroughly coated. Dip in eggs, allowing excess to drip off. Transfer to pretzel mixture and turn until thoroughly coated. Place chicken on baking sheet. Repeat with remaining pieces of chicken. Bake until lightly browned, 20 to 25 minutes. Dip with desired sauce.

FROSTED BANANA BARS
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A great way to use up ripe bananas. I found this in a gem of a community cookbook. It makes a lot so it would be really good for bake sales. They also freeze well!

1/2 c. butter, softened
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 c. ripe bananas, mashed (about 3)
1 c. sour cream
1 c. chocolate chips (optional)

Preheat oven to 350. Cream butter and sugar together. Beat in eggs and vanilla. Sift together the flour, soda, cinnamon, and salt. Add to creamed mixture and mix just until combined. Add bananas and sour cream, then the chocolate chips if desired. Spray large jelly roll size (half sheet pan) with nonstick cooking spray. Spread batter evenly. Bake for 25 minutes. Allow to cool, then frost with cream cheese frosting.

CREAM CHEESE FROSTING

1/2 c. butter, softened
1 (8 oz) pkg. cream cheese, softened
4 c. powdered sugar
2 tsp. vanilla

Cream butter and cream cheese together until smooth. Add enough powdered sugar to reach desired consistency. Add vanilla. Spread over bars. Can also top bars with chopped walnuts.

TWICE BAKED GARLIC POTATOES

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My Mom seems to always request for someone to make these for holidays and other special occasions.

4 large baking potatoes, scrubbed
1/2 - 1 whole head garlic, to your taste (it sounds like a lot but the garlic will mellow and sweeten as it roasts)
1/2 c. chicken broth
1/2 c. sour cream
salt and pepper to taste
1/4 c. parmesan cheese
1/4 c. chopped green onion
1/2 c. shredded cheddar cheese (optional)

Preheat oven to 425. Pierce the potatoes several times and place on baking sheet.  Wrap garlic in foil and set aside. You will bake potatoes for 50 to 60 minutes or until potatoes are tender. The garlic doesn't need to cook quite that long so I wait until about the last 30 minutes of baking time. When it is ready, it is browned and soft to the touch. Allow potatoes and garlic to cool for about 15 minutes or until you are able to handle them. Halve potatoes lengthwise and scoop the pulp into a large bowl, creating a "boat" to hold the filling. Cut the garlic head in half, squeeze out the pulp and add to the potato. Add the broth, sour cream, salt, pepper, parmesan cheese, and green onions. Stir and mash with a fork until you achieve the desired texture. Spoon the stuffing back into the potato skins and sprinkle the tops with cheese if desired. Return the potatoes to the baking sheet and bake about 15 minutes or until heated through and lightly brown.You can add a bit of chopped green onion for color or a sprinkle of paprika before serving. These freeze well.
Serves 8

OREO TRUFFLES

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One of our neighbors brought these this year. YUM! If you like compliments, share these. They are sure to please!

1 pkg. Oreo cookies
1 8 oz. pkg. cream cheese, softened

12 ozs. white chocolate or almond bark
melted milk/dark chocolate, sprinkles, or decorating crystals (optional)

In a food processor, process oreos until a very fine crumb is formed. Add the cream cheese through the feeder tube in approximately two ounce chunks, while the machine continues to run. Once all of the cream cheese is combined, you should have a soft, gooey dough. Scoop out with a small scoop and shape the dough into balls. Place on a baking sheet lined with wax paper.  Let rest in the freezer for at least 15 minutes—this will help everything stay together when you dip them in chocolate. Melt white chocolate or almond bark according to package directions. Place chocolate in a small bowl, and dip the oreo truffles in chocolate using a spoon. Carefully shake off the excess chocolate and place back on the parchment-lined sheet. You can add sprinkles or decorating crystals now, while the chocolate is still wet, if you desire. You can also make lines or swirls with the melted milk or dark chocolate. Once all of the truffles are dipped and back on the baking sheet, place the sheet in the freezer for 15 minutes or in the refrigerator for half an hour or so, to allow the chocolate to set.

Makes app. 40 truffles

CHICKEN & BROCCOLI BRAID

I love Taste of Home's recipes!

 2 c. cubed cooked chicken
1 c. chopped fresh broccoli
1 c. (4 ounces) shredded sharp cheddar cheese
1/2 c. chopped red pepper
2 tsp. dill weed
1 garlic clove, minced
1/4 tsp. salt
1/2 c. mayonnaise
2 tubes (8 ounces each) refrigerated crescent rolls
1 egg white, lightly beaten
2 T. slivered almonds

I must confess I take the easy, less pretty route and just sandwich the filling between tubes of crescent rolls instead of braiding! Just be sure to seal the edges well.

In a large bowl, combine the first seven ingredients. Stir in mayonnaise. Unroll both tubes of crescent dough onto an ungreased baking sheet; press together, forming a 15-in. x 12-in. rectangle. Seal seams and perforations. Spoon filling lengthwise down the center third of dough.
On each long side, cut dough 3 inches toward the center at 1-1/2-in. intervals, forming strips. Bring one strip from each side over filling; pinch ends to seal. Repeat. Pinch ends of loaf to seal.
Brush with egg white; sprinkle with almonds. Bake at 375° for 15-20 minutes or until crust is golden brown and filling is heated through.
*I actually prefer this recipe the next day served cold! I don't know if it's the freshness of the dill or what, but that is my preferred way to eat this.

PEPPERMINT POPCORN CRUNCH

I found this on a blog called Sweet Pea Recipes and had to try it. Last year, I brought some to the neighbors as their Christmas treat and it received great reviews. Then I got a wild hair and made another batch for Valentine's Day, this time using crushed hard cinnamon candies and cinnamon oil. It got even better reviews!

app. 9 cups popped popcorn (both air popped and butter flavored are good)
1 bag white chocolate chips, or equivalent amount white melting peices
1 box candy canes crushed
few drops peppermint extract, optional

Place popcorn in large bowl. Melt the chocolate in a glass bowl in the microwave, making sure to stir every 30 seconds. Chocolate will hold its shape even when completely soft, so check often to avoid burning. Stir in cancy canes and extract if using. Pour over popcorn. Mix well, then lay out on a cookie sheet or baking dish and allow to cool. Now bag up the neighbors share before you eat it all!

SOUTHWESTERN BEAN CHOWDER

I tried this recipe from my Taste of Home's Healthy Cooking Magazine. It has really good flavor! There is no meat in the original recipe, but cooked chicken would be really good in there.

2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained

1 medium onion, chopped

1/2 c. chopped celery

1/2 c. chopped red or green pepper
1 T. olive oil
2 garlic cloves, minced
3 c. vegetable or chicken broth
1 c. frozen corn, thawed
1 medium carrot, shredded
1 can (4 ounces) chopped green chilies
1 T. ground cumin
1/2 tsp. chili powder
4 1/2 tsp. cornstarch
2 c. 2% milk
1 c. shredded cheddar cheese
minced fresh cilantro, broken tortillas chips, avocado, and shredded cheddar cheese, optional

(Optional step, I think I would like the texture better not mashed): In a small bowl, mash one can beans with a fork. In a soup pot, saute the onion, celery and pepper in oil until tender. Add garlic and cook 1 minute longer. Stir in the mashed beans, broth, corn, carrot, chilies, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat and simmer, uncovered for 20 minutes. Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilantro, chips, avocado, and additional cheese if desired. Yield: 8 servings (2 quarts).

LIGHTER & CHEAPER (EGGLESS) EGGNOG

8 cups 1% milk
1 (3 ounce) pkg. instant french vanilla pudding
1/2 cup sugar
2 tsp. vanilla
2 tsp. rum extract*
2 tsp. nutmeg

In large bowl, mix pudding with 1 cup milk. When pudding is thick, add remaining ingredients, mix very well. Chill.

*I think you will be dissapointed without the rum extract. It really makes it taste like eggnog!

CHOCOLATE MINT MELTAWAYS
My favorite christmas cookie!

3/4 c. butter
1 1/2 c. packed brown sugar
2 T. water
2 c. semisweet chocolate chips
2 eggs
2 1/2 c. all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
36 Andes Mint candies

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour. Preheat oven to 350 degrees. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking, unwrap the mints and divide each in half. When cookies are brought out of the oven, put 1 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie.

ITALIAN EGG ROLLS

From Taste of Home Magazine. Don't run away thinking it will be

too time consuming! This is a unique recipe that is worth a little effort.

1/2 lb. bulk hot Italian sausage
3/4 c. finely chopped green or red pepper
1/2 c. finely chopped onion
1 pkg. (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 c. shredded part-skim mozzarella cheese
1/4 c. grated Parmesan cheese
1/4 tsp. garlic powder
14 egg roll wrappers
oil for frying
marinara sauce, warmed, optional

In a large skillet, cook the sausage, peppers, and onion over medium heat until meat is no longer pink; drain and cool. Stir in the spinach, cheeses and garlic powder.
Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, in batches, for 2-4 minutes on each side or until golden brown. Drain on paper towels. Serve with spaghetti sauce if desired.
Yield: 14 egg rolls.

PORK CHOPS WITH CIDER SAUCE

Found this recipe in my All You magazine. My family isn't huge on "sweet meat" so I used half of the amount it called for of the apple cider and replaced it with chicken broth. They usually turn their nose up at onions, too, so I cooked with them for the flavor but didn't top their pork chops with them. It was really good!

4  bone-in pork chops about 3/4-inch thick

salt and pepper
1 T. olive oil
1 onions, thinly sliced
1 T. finely chopped fresh sage (I used a little poultry seasoning instead)
1 1/2 c. apple cider

Season pork chops with salt and pepper. In a nonstick skillet over medium heat, warm olive oil. Add onions and cook, stirring, until softened and golden, about 5 minutes. Push onions to edges of skillet and add chops. Cook, turning once, until browned, about 6 minutes total. Sprinkle sage over chops and pour cider into pan. Bring to a boil, cover, reduce heat to medium-low and simmer until chops are cooked through, 8 to 10 minutes. Remove chops from pan, raise heat to high, and boil sauce until reduced and thickened, 2 to 3 minutes. Pour sauce and onions over chops and serve.

OATMEAL SCOTCHIES

By special request. ;)

1 1/2 c. unsifted flour

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon
1 c. butter, softened
3/4 c. brown sugar, packed
3/4 c. granulated sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp. orange extract or orange zest (optional)

3 c. oats (both quick and old fashioned work)

1 1/2 c. butterscotch chips

1/2 c. chopped pecans (optional)

Preheat oven to 375 degrees F. Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside. Beat butter, granulated sugar, brown sugar, eggs, vanilla, and orange extract in a large bowl. Gradually add flour mixture. Stir in oats, chips, and nuts. Drop by rounded tablespoonfuls onto a baking sheet. Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.

Pan Cookie Variation: Grease 15x10-inch jelly-roll pan. Prepare dough as above. Spread in prepared pan. Bake for 18 to 22 minutes or until lightly browned.  Cool completely in pan on wire rack.

CARAMEL PECAN PIE

I had never had Pecan Pie until our older sister brought this one Thanksgiving. It quickly became my favorite pie of all time!

1 9 in. unbaked pie shell
1/2 T. flour
3 eggs
2/3 c. sugar
1 (12 oz) jar caramel ice cream topping (such as Smucker's)
1/4 c. melted butter
1 1/2 c. pecan halves

Preheat oven to 350. Sprinkle pie crust with flour. Beat eggs slightly with a fork. Add sugar and stir until dissolved. Add caramel and butter. Mix until combined. Fold in pecans. Pour filling into unbaked pie crust and bake for 45-55 minutes or until browned on top. YUM!

BUTTERNUT SQUASH BAKE
TIME: Prep: 15 min. Bake: 50 min.

INGREDIENTS:
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 small can (5 ounces) evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash

TOPPING:
1/2 cup crisp rice cereal
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tablespoons butter, melted

DIRECTIONS:
In a large mixing bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until almost set. In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly.

Yield: 6-8 servings.

This is a yummy fall recipe that I found in a Taste of Home magazine a few years ago. As soon as we harvested the squash out of the garden, my husband requested I make this. It can be made with any orange flesh squash that is similar to a butternut squash. (It is great for Thanksgiving or Christmas dinner!) I usually double the amount of topping when I make it. If you have any leftovers, the topping will start to get kind of soggy/chewy when you store it in the fridge, so it's best to eat it within a day or two.

COOKIE DOUGH BROWNIES

For all of us who like eating raw cookie dough and also love brownies, this is the PERFECT treat! Instead of frosting on your brownies, you top them with cookie dough (minus the raw eggs!) This recipe make a rich, thick, fudgey brownie. Be sure to make these when you can share them!

Brownies:
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups chocolate chips

Cookie Dough:
3 sticks butter, softened
1 1/2 cup brown sugar
2/3 cup sugar
1/2 cup + 1 tbsp milk
3 cups flour
2 cups mini chocolate chips

Prepare Brownies:
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it.

Transfer the sugar mixture to a medium-sized mixing bowl. Stir in the cocoa, salt, baking powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour and chips, again stirring until smooth.

Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes, until a knife or toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool completely on a rack.

For cookie dough:
Cream the butter and sugars until light and fluffy. Beat in milk. With mixer on low, add flour and mix until well combined. Stir in mini chocolate chips.

To assemble:
Spread the cookie dough onto the cooled brownies. Chill the brownies until the cookie dough is firm. Cut into bars and serve. (I liked them better when they were brought bake to room temperature before eating them. This recipe made more dough than what would fit in the pan, I think I used about 2/3 of the cookie dough to top my brownies.

PARMESAN KNOTS

This recipe came from Taste of Home magazine. These are a great substitute for breadsticks! Easy but it does take a little bit of time to form the dough into knots. They are too cute to resist!

Ingredients
1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup canola oil
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes

Directions
Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.

In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.

Yield: 2-1/2 dozen

PUMPKIN PIE SQUARES

Our Mom says she likes these more than
pumpkin pie.

1 c. flour
3/4 c. oatmeal
1/2 c. brown sugar
1 tsp. cinnamon
1/2 c. butter
2 c. canned pumpkin
1 can evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 tsp. pumpkin pie spice
optional: 1/2 c. chopped pecans

Preheat oven to 350. Combine flour, oatmeal, brown sugar, cinnamon, and butter together. Press into a sprayed 9 X 13 pan. Bake for 15 minutes. Meanwhile, combine pumpkin, milk, eggs, sugar, and spices. Beat mixture until smooth. Remove crust from oven and pur filling over the top. If desired, sprinkle with chopped pecans before. Bake for app 45-60 minutes more or until filling tests done.

MUSTARD SAUCE FOR HAM

This sounds weird but it is so good! A definite staple at our family functions.

1/2 can tomato soup
1/2 c. yellow mustard
1/4 c. apple cider vinegar
1/2 c. sugar
3 egg yolks
2 T. oil

Combine ingredients in a double boiler or over low heat. Cook and stir until thick and bubbly. Serve at room temperature or chill in the refrigerator until using. This keeps a long time in the fridge!

MARINATED CHEESE

If you want to make something a little fancy for the holidays,
this is always well received! My inlaws go crazy over it.

1/2 cup olive oil
1/2 cup white wine vinegar
3 T. fresh chopped parsley or 1 T. dried parsley
3 T. finely minced green onion
1 tsp. sugar
3/4 tsp. dried basil
1/2 tsp. salt
1/2 tsp. Pepper
3 garlic cloves, finely minced
2 ozs. diced pimento, drained
1 8 oz. block sharp cheddar cheese, chilled
1 8 oz. pkg. cream cheese, chilled

Combine first 10 ingredients in a jar; cover tightly, and shake vigorously to blend. Set aside.
Cut block of cheddar in half length wise. Cut crosswise into 1/4-inch strips. Repeat cutting procedure with cream cheese. Stand cheese slices on edge in a shallow dish alternating types of cheese. Pour marinade over cheese. Cover and refrigerate at least 8 hours. Transfer rows of marinated cheese to a service platter, reserving marinade. Spoon marinade over cheese slices. Garnish, if desired, with parsley sprigs and serve with assorted crackers.

FUDGE CHEWIES

These are really quite delectable. They make a BIG batch, so it would be great for a potluck or bake sale.

1 c. butter
2 c. brown sugar
2 eggs
2 tsp. vanilla
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
3 c. quick oatmeal
1 (12 oz) pkg. semisweet chocolate chips
1 can sweetened condensed milk
2 T. butter
1/2 tsp. salt
2 tsp. vanilla

Preheat oven to 350. Cream together the butter and sugar. Add in eggs and vanilla and beat until combined. Add flour, salt, soda, and oats. Spray a large jelly roll style pan (half sheet) with nonstick spray. Spread the mixture out evenly, reserving 1/4 of the mixture for the top. In a saucepan, combine chocolate chips, sweetened condensed milk, butter, and salt. Stir and cook until melted. Add vanilla. Pour chocolate mixture over the oat mixture. Crumble reserved dough over top of chocolate. Bake for 20 minutes or until lightly browned on top.