Holiday Recipes 2010

Denton Record-Chronicle November 12, 2010

Appetizers Soups Beverages Breads Casseroles Desserts & Candy Meat & Poultry Salads Vegetables

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Holiday Recipes 2010 Cash Winners These entries won cash awards in the weekly random drawings for the Denton Record-Chronicle Holiday Recipes.

Week 1

Week 2

$100 prize winner

$75 prize winner

Grace L. Milos Denton

Janet Richardson Sanger

"Cornbread"

"Speedy Quiche"

Week 3

Week 4

$60 prize winner

$40 prize winner

Waunita Griffin Krum

Martha S. Mason Argyle

"Waunita's Cake Balls"

"Cheese Wafers"

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Holiday Recipes

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Adrian's Best Chicken Tortilla Soup 6 Tablespoons olive oil 6 cloves garlic, minced or pressed 2 white onions chopped 2 Tablespoons chili powder 1 Tablespoon dried oregano 4 pounds skinless chicken breasts cooked, boned and cut into bite sized pieces (reserve liquid) 2 (32 ounce) carton fat-free chicken broth 2 (7 ounce) cans chopped green chili peppers, rinsed and drained (use one can for mild) 1/2 cup fresh cilantro, chopped 2 (28 ounce) cans crushed tomatoes 2 (15 ounce) cans black beans, rinsed and drained 2 (15 ounce) cans whole kernel corn, rinsed and drained 2 (15 ounce) cans white hominy, rinsed and drained Garnish Blue Corn Tortilla Chips, crumbled Monterey Jack Cheese, shredded Green Onions, chopped Avocado, sliced In an 8-10 quart stock pot, heat olive oil over medium heat and sauté onion and garlic until soft.

Stir in chili powder, oregano, chicken, and chicken broth. Add chilies, cilantro, crushed tomatoes, black beans, corn, and hominy.

Simmer for 25 minutes. Servings 12 Serving Instructions: Family members always request this when they are sick or trying not to be. It is so healthy and delicious. I always cook this sodium free and let others add salt to taste.

Freezes well for later.

Adrian Anderson Denton

Anna Kozura’s Kapusta (Split-Pea Cabbage Soup) 12 cups cold water 6 cups split peas 3 onions, chopped 2 cups vinegar Salt to taste 4-6 bags of shredded cabbage Put water, split peas, onion, salt and vinegar in pot. Bring to boil.

Cook over medium heat till tender (2-3 hours). When peas are at the stage of tenderness you want, add the shredded cabbage. Cook cabbage until as tender as you want.

When soup is done, add zapraska (flour thickener) if desired. Serve.

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For zapraska (thickener): 1 cup oil 3 teaspoons flour Bring oil to simmer and brown.

Add flour and stir to smooth consistency.

Gerrie Kozura Denton

Anna Kozura’s Ukrainian Machovka (Cheese Sauce) 16 ounces cheddar cheese, shredded (shred the cheese from a block- don’t use bags of storebought shredded cheese) 1 loaf homemade white bread, warm Butter 1 Tablespoon salt 2 Tablespoons flour and 1 cup water shaken together in a covered container In a skillet, put water enough to cover the bottom 1/2 inch. When water is simmering, add cheese little by little, stirring constantly so it doesn’t stick. When all the cheese is melted, add the flour-water slowly, stirring constantly till desire thickness. Serve over slices of warm homemade bread and butter.

Gerrie Kozura Denton

Bacon Wrapped Water Chestnuts 1 pound bacon, cut into 1/3’s 3 cans whole La Choy water chestnuts 1 cup sugar 1 cup ketchup Toothpicks Preheat oven to 350 degrees. Mix sugar and ketchup and set aside.

Wrap water chestnuts in bacon strips and secure with a toothpick.

Place in baking dish. Bake for 45 minutes. After 45 minutes, remove from oven and drain off grease.

Then pour sugar/ketchup mixture over the water chestnuts and continue baking for another 30 minutes. Remove to serving platter and ENJOY! Virginia Williams Denton

Blackberry Margaritas 1 cup blackberries 1 Tablespoon sugar 3/4 cup Sauza Blanco tequila 1 (12 ounce) can frozen lemonade 3 cups club soda

3 cups ice cubes Garnish with blackberries.

Mash blackberries and sugar in a bowl with a potato masher. Press mixture through a fine wire mesh strainer into a bowl. Use a spoon to squeeze out juice. Discard seed and pulp. Pour blackberry mixture into large pitcher. Stir in tequila and lemonade until blended. Stir in club soda and ice cubes. Garnish if desired.

Joy Moore Sanger

Butternut Squash/Apple Soup 1 large butternut squash 2 Granny Smith apples, chopped 1 medium sized onion, finely chopped 2 cups of chicken broth 2 cups apple juice 1/2 cup half and half Dash of curry powder and nutmeg Pepper and salt to taste Bake squash until tender. Over medium heat, cook onion and apples in butter (or oil) until very tender. Add broth and juice and peeled squash and blend until desired consistency. Start adding spices. Allow to blend before adding more. At the very end, add half and half. Best hot, but some like it cold.

J.Don Vann Denton

grated 2 cups masa flour 3 eggs, beaten 1/4 cup milk 2 teaspoons salt 1 teaspoon pepper 1 cup oil for frying Mix cheeses in bowl, set aside.

Stuff roasted peppers with cheese mix, set aside. Beat eggs and milk together, set aside. In large bowl, mix masa, salt and pepper. Roll stuffed peppers in flour mix, dip into egg wash and roll back into flour mixture. Shake off excess flour. Fry in hot oil until golden brown. Serve warm with salsa, sour cream and guacamole.

Wanda G. Richardson Denton

Cowboy Corn Dip 1 (8 ounce) package cream cheese 1 can of whole corn 1 can of refried beans 1 package guacamole mix 1 pack of taco shells After cooking corn and beans fully, mix cream cheese, corn, refried beans and guacamole together. Cook taco shells at 350 degrees for 5 minutes. Break taco shells in four pieces. Eat cowboy corn dip with taco shell chips.

Enjoy!

Christie Claytor Denton

Cheese Wafers

Daddy's Cow Pile Spread

2 sticks margarine 1/2 pound sharp cheddar cheese, grated 2 cups flour, plain 2 cups Rice Krispies 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1 teaspoon caraway seeds (optional) Mix all ingredients- Rice Krispies last. Chill at least 1 hour. Roll into small balls. Place on ungreased cookie sheet and mash down slightly. Bake at 350 degrees for 10-12 minutes. Makes about 3 dozen depending on size of rolled balls.

Martha S. Mason Argyle

1 pound hamburger meat 1 pound sausage 1 pound Velveeta cheese Brown meats and drain excess grease. Add cheese and simmer until cheese melts. Can be used as sandwich spread or as a dip for chips.

Phyllis Broomfield Aubrey

Chili Rellenos 6 medium poblano peppers, roasted 1/2 pound Monterrey Jack cheese, grated 1/2 pound sharp cheddar cheese,

Elaine’s Shrimp and Cream Cheese Appetizer 1 (8 ounce) cream cheese block 8 ounce small cooked shrimp 1 (8 ounce) jar cocktail sauce Place block of cream cheese on serving plate. Pour the shrimp on top and around the cheese block.

Pour cocktail sauce over top of shrimp and cheese. Serve with crackers of choice.

Gerrie Kozura Denton

Happy Holidays from the Denton Record-Chronicle

Fruit Frappe 1 cup watermelon 1 cup cantaloupe 1 cup pineapple 1 cup mango 1 cup strawberries 1/4 cup sugar 1 cup orange juice Crushed ice Cube and seed fruit or use frozen fruit. Mix all ingredients. Fill blender half full and add crushed ice. Blend on high until uniform consistency. Repeat blending remaining mixture. Serve immediately.

Wanda G. Richardson Denton

Fruit Dip 1 cup sour cream 1 cup brown sugar 1 cup whipping cream (not whipped) 1 teaspoon vanilla Mix sour cream, brown sugar, whipping cream and vanilla together until smooth. Do not beat with a mixer. Chill for one hour and serve with fruit as a dip.

Janet Richardson Sanger

Grapefruit Margaritas 2 cups ruby red grapefruit juice 2/3 cup sauza blanco tequila 1/4 cup sweetened lime juice 2 cups ginger ale 2 cups crushed ice Garnish- sliced grapefruit Stir together first 3 ingredients in large pitcher. Stir in ginger ale and crushed ice. Garnish if desired.

Joy Moore Sanger

Janie’s Shrimp Spread 8 ounces softened cream cheese 6 ounces cooked frozen shrimp, thawed 2 Tablespoons Miracle whip 1/2 teaspoon Accent (optional) 1/4 cup grated or minced onion 1 Tablespoon A1 steak sauce Your favorite chips, crackers or bread Mix all ingredients well and serve. Or chill until ready to use.

Janie Walters

Janie’s Taco Ring 1 can crescent rolls 1-2 pounds lean ground beef 1 package taco seasoning 1 cup water 1/2 cup onion (optional) 1 1/2 cup grated cheese Large pie pan Toppings: Onion, grated cheese, sour cream, chopped avocado, Pace Thick and Chunky Salsa, tomatoes, lettuce Preheat oven to 375 degrees.

Unroll rolls and layer around in pie pan with wide sides in the pan and points hanging over the edge. Set aside. Stir fry meat until done, drain, put water and taco seasoning

mix in meat. Boil 5 minutes with onion. Spoon over dough. Cover with cheese. Bring points of dough to center and pinch dough together and seal dough. Bake 20-25 minutes until brown. Top with toppings or slice and place with toppings. Can be used as main dish with salsa for dip.

Janie Walters Denton

Little Hooters 2 pounds hot sausage 1 large onion, chopped 2 green peppers, chopped 1 large tomato, chopped 8 ounce grated jalapeno Monterrey Jack cheese 2 loaves small party rye bread (Pepperidge Farm) Cook sausage. Add onion and green peppers at the end of the browning process. Drain excess grease if necessary. Add tomatoes.

Let cool slightly. Add grated cheese. Spoon mixture on to rye bread. Place on baking sheets.

Cover with plastic wrap and place in freezer. When frozen, the ‘Hooters’ can be placed in Ziploc bags and replaced in freezer for later use. Place on baking sheet and bake at 400 for 10 minutes. If you would like them cheesier, use 1 pound of sausage and 12 oz. of jalapeno Monterrey Jack cheese.

Virginia Williams Denton

Meredith’s Dip 1 pound Velveeta cheese 1 can Ortega green chile salsa Melt cheese over low flame, add salsa. Serve with your favorite dip chip.

Elaine Wittman Denton

Raspberry Beer Garitas 1 1/2 cups Sauza Blanco Tequila 1 (12 ounce) can frozen limeade concentrate 1 (12 ounce) bottle raspberry-flavored beer 1 cup frozen raspberries Crushed ice Sliced limes Stir together first 3 ingredients and 1 1/2 cups water in large pitcher until blended. Stir in raspberries. Serve over crushed ice.

Garnish with sliced limes if desired.

Joy Moore Sanger

Red Coat Rally Punch 14 ounces canned pineapple juice, chilled 3/4 cup sugar 6 ounce can frozen pink lemonade, concentrated and defrosted 2 1/4 cups water 1 quart strawberry ice cream 2 1/2 quarter ginger ale In punch bowl, combine pineapple juice, sugar, lemonade concen-

Happy Holidays from the Denton Record-Chronicle

trate and water. Add ice cream, stir until blended. Stir in ginger ale.

Serve at once.

Elaine Wittman Denton

Salmon Mousse 2 envelopes Knox unflavored gelatin 1 can drained salmon, reserve liquid 1 stalk celery 1 sweet small onion 1/2 medium cucumber, peeled and seeded 1 cup heavy whipping cream 3/4 cup Hellman’s mayonnaise 1/4 cup lemon juice 2 teaspoons dried Dill Weed Pinch of salt Put salmon liquid into measuring cup. Add enough water to make one cup and sprinkle gelatin over mixture. Let stand one minute.

Pour in saucepan and stir over low heat until the gelatin is dissolved.

In blender or food processor, mix gelatin mixture, cucumber, onion, celery, cream, mayonnaise and lemon juice. Add salmon, dill and salt to blender and blend again.

Pour in small serving bowls or place cupcake papers in a muffin pan and pour in. Refrigerate until firm, about 3 hours. Serve with an assortment of crackers and breads.

Marcie Kozura Ponder

Simple Bean Dip 2 cans Ranch Style beans 1/2 cup Miracle Whip Drain a little bit of the liquid off the cans of beans. Place beans into food processor and puree until smooth. Put into a bowl and add Miracle Whip, stirring until blended. Serve with corn chips.

Janet Richardson Sanger

1 cup shredded cheddar cheese 1 cup mayonnaise 1/4 teaspoon Worcestershire sauce 1/4 teaspoon hot pepper sauce (optional) Combine all ingredients. Spoon into a 9-inch casserole server.

Bake 20 minutes at 350 degrees.

Serve with crackers or tortilla chips.

Gerrie Kozura Denton

Spinach and Sausage Puffs 1 package Morrison’s Bis-Kits 1/4 cup oil 1/3 cup milk 1 egg 1/2 cup chopped onion 1 (10 ounce) package frozen spinach, thawed 1 cup cooked breakfast sausage, crumbled 1 cup mozzarella cheese, grated Preheat oven to 425 degrees.

Brown sausage and onion together until thoroughly cooked. Drain.

Mix together first 4 ingredients with spoon. Stir in last 3 ingredients. Fill mini muffin tins using 1 Tablespoon of mixture per muffin.

Bake 12-15 minutes at 425 degrees or until brown. Makes 24.

Dolores Vann Denton

Spinach Spread 1 (8 ounce) can sliced water chestnuts 1 package (10 ounces) frozen chopped spinach, drained and squeezed 1/2 cup mayonnaise 1 (8 ounce) package cream cheese 1 package (2 3/4 ounces) Knorrs Leek Soup mix Mix all together! Good on Ritz crackers.

Elaine Wittman Denton

Spiced Pineapple Cooler

Tasty Tortilla Roll-Ups

1 1/2 cups water 2/3 cup sugar 4 cinnamon sticks 12 whole cloves 1 can (46 ounces) unsweetened pineapple juice 1 1/2 cups orange juice 1/2 cup lemon juice 1 can ginger ale chilled Ice cubes In saucepan, bring water, sugar, cinnamon and cloves to a boil.

Reduce heat, cover and simmer for 15 minutes. Cool to room temperature. Pour into pitcher, stir in juice. Refrigerate until chilled.

Just before serving, stir in ginger ale. Serve over ice.

Joy Moore Sanger

1 pint sour cream 1 (8 ounce) package cream cheese 1 1/2 cups grated cheddar cheese 1 small can chopped black olives 1 small can chopped green chiles Cilantro to taste Garlic powder to taste 10 flour tortillas 1 jar picante sauce Mix all ingredients together, spread on tortillas and roll up.

Refrigerate 1 hour or overnight.

Cut into slices and serve with picante sauce.

Gerrie Kozura Denton

Spinach-Artichoke Spread

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1 (10 ounce) package spinach, squeezed and drained 1 6.5 ounce jar artichoke hearts, drained, coarsely chopped

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Veggie Pizza 2 packages Crescent rolls 1 (8 ounce) package cream cheese 1 cup mayonnaise or Miracle Whip 1 package Hidden Valley Ranch dressing, original Celery, carrots, green onions, green peppers, broccoli, cauliflower, radishes, etc…

8 ounces shredded cheese Spread crescent rolls on cookie sheets and bake per instructions.

Cool. Combine cream cheese, mayo or Miracle Whip and Hidden Valley Ranch dressing. Spread on cool crust. Finely chop all vegetables and spread over dressing.

Shred 8 ounces of shredded cheese on top- cheddar, swiss, monterrey jack, mozzarella. Broil a few minutes, cool and enjoy.

Elaine Wittman Denton

Tortilla Chips Brown hamburger & sausage, drain, add cheese and soup and heat over low temperature until cheese is melted and thoroughly blended. Serve with tortilla chips.

Marian Knesek Denton

Zion’s Sugar Roasted Pecans 1/2 cup brown sugar 2 cups pecan halves 2 Tablespoons cinnamon 1 egg white 1 teaspoon salt 1/4 cup sugar 2 Tablespoons butter 2 Tablespoons Log Cabin syrup Preheat oven to 400 degrees. Mix

all ingredients together, bake for 20 minutes at 400 degrees or until dark golden brown. Great for Thanksgiving or Christmas Claytor Family Valley View

Whiskey Mac (a popular English pub drink)

Scotch Whiskey (a blended type such as Johnnie Walker or Justerini & Brooks Rare) Green ginger wine (such as Crabbie’s or Stone’s) Take 1 1/2 fluid ounces Scotch whiskey and 1 1/2 fluid ounces green ginger wine. Pour both of the ingredients into a wine goblet with no ice. A hot version is made by adding boiling water. The invention, and name, is attributed to a Colonel Macdonald, who devised it during the days of the Raj in India.

J. Don Vann Denton

Winter Sip 4, 6 or 8 cups of 100% canned apple juice 4, 6 or 8 whole cloves Put 4, 6 or 8 whole cloves in coffee basket, then pour 4, 6 or 8 cups of canned 100% apple juice into coffee pot. Just let it perk until done. So, so , so good sitting outside or sitting in front of the fireplace.

Sarah Dewberry Denton

Yummy Chili Dip 1 can chili, no beans 1 large package cream cheese Heat together in microwave (medium power) or on stove until warm. Blend together with wire whisk. Serve with chips or vegetables- Yummy! Tastes like you’ve been working hard with a lot of fuss.

Elaine Wittman Denton

Yummy Holiday Dip 1 pound of lean hamburger 1 pound of Jimmy Dean Sausage (hot) 1 pound of Mexican Velveeta Cheese (cubed) 1 can of Golden Mushroom Soup

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Happy Holidays from the Denton Record-Chronicle

Beer Biscuits 1 package of Morrison’s Bis-Kits mix 1/3 cup beer, room temperature Preheat oven at 425 degrees.

Empty mix into medium size bowl, add beer and stir to blend. Mix thoroughly or knead lightly. Roll on a floured board to 1/2 inch thick. Cut biscuits. Bake 10 – 12 minutes. Serves 6.

Dolores Vann Denton

Corn Bread 1 stick of margarine 2 packages Jiffy cornmeal mix 12 ounces cottage cheese 4 eggs 1 package chopped broccoli, thawed. (if there is any water in thawed broccoli, press out) Preheat oven to 350 degrees.

Soften margarine, or melt and cool.

Add all remaining ingredients. Mix well, with a spoon, do not overmix.

Bake in greased 9x13-inch pan.

Bake 45-50 minutes or until brown on top. When cool, cut and freeze, if you wish. Enjoy!

Grace L Milos Denton

Country Crust Bread (2 loaves) 2 (1/4 ounce) envelopes active dry yeast 2 cups warm water (105 to 115 degrees) 1/2 cup sugar 2 large eggs 1/4 cup vegetable oil 1 Tablespoon salt 1 Tablespoon lemon juice 6 - 6 1/2 cups bread flour 1 Tablespoon vegetable oil 1 1/2 Tablespoon melted butter Combine yeast, warm water and teaspoon sugar in bowl. Mix, let stand 5 minutes. Stir in eggs and next three ingredients, 3 cups flour and remaining sugar. Beat dough on medium speed. Beat in remaining flour until a soft dough forms.

Turn dough onto well-floured surface and knead until smooth, about 8-10 minutes. Sprinkle surface with flour as needed. Place dough in slightly-greased large bowl, turn to grease top, cover and let rise in a warm place about 1 hour or until doubled. Punch dough down, turnout onto a lightly-floured surface. Divide in half. Place in a 9x5-

inch loaf pan. Brush top with oil, cover and let rise 1 hour. Preheat oven 375 degrees. Bake 25-30 minutes until golden brown. Brush top with butter. Let cool one hour.

Joy Moore Sanger

Dick Clark’s Corn Fritters 1 (17 ounce) can creamed corn 4 large eggs or 1 (8 ounce) package Eggbeaters 1 cup thawed frozen corn 2 Tablespoons sugar or 2 packets sugar substitute Salt and ground white pepper 6 Tablespoons all-purpose flour Vegetable oil cooking spray or 1 Tablespoon unsalted butter In medium bowl, combine creamed corn, eggs or eggbeaters, corn kernels, sugar or sugar substitute, salt and white pepper. Mix well. Gradually stir in flour.

Continue stirring until smooth.

Spray a large nonstick skillet with cooking spray or melt the butter over medium heat. For each fritter, pour 1/4 cup batter into pre-heated skillet and cook until golden brown on both sides. Stick fritters on platter and serve with melted butter or margarine.

Elaine Wittman Denton

Kiki’s Cornbread 2 packages Texas Style, honey sweet cornbread mix 2 eggs 1 1/3 cups milk 1 can whole corn 1/2 cup diced onion 1/3 cup sugar 1/3 cup Log Cabin syrup (jalapenos are optional) Preheat oven to 425 degrees. Mix all together. Bake at 425 degrees for 20-25 minutes or until middle is firm.

Claytor Family Valley View

Mom’s Angel Biscuits 5 cups unsifted flour 1 teaspoon salt 1/4 cup sugar 3 teaspoons soda 1 cup shortening 1 package dry yeast 2 Tablespoons warm water 2 cups buttermilk Sift dry ingredients, cut in short-

Happy Holidays from the Denton Record-Chronicle

ening, dissolve yeast in warm water and add with buttermilk and dry ingredients. Mix well. Turn out on lightly floured board. Add more flour if necessary and roll dough to 1/4 inch thickness. Cut out biscuits dip in melted butter and place in baking pan. Serve warm. Note: You can place dough in fridge overnight if desired.

Wanda G. Richardson Denton

Raisin Bread Pudding with Rum Sauce 3 large eggs 1 1/4 cups sugar 2 teaspoons vanilla extract 1 teaspoon ground nutmeg 2 teaspoons ground cinnamon 1/4 cup unsalted butter, melted 2 cups milk 5 cups very stale cinnamon raisin bread cubes (approx. 1 loaf) Rum Sauce 1 cup butter 1 cup sugar 2 eggs 1/2 cup high quality rum In a large bowl of an electric mixer, beat the eggs on high speed until very frothy, about 3-4 minutes (or by hand with a metal whisk for about 6-8 minutes). Add into the eggs the sugar, vanilla, nutmeg, cinnamon and butter and beat at the highest setting until well blended. Incorporate in the milk, until well blended.

Place the raisin bread cubes in a greased loaf pan (or you may use a greased bundt or mini-bundt pan).

Pour the egg mixture over them and toss until the bread is coated and soaked. Let sit until you see only a small bead of liquid around the pan.

Rum Sauce In small sauce pan, melt butter and add sugar. Allow to reach a low simmer (do not scorch). In separate bowl beat eggs to a frothy consistency. Incorporate sugar/butter mixture with eggs in sauce pan, add rum and allow to cook until the sauce thickens to the consistency of gravy.

Servings 6-8. Serving Instructions: To serve, spoon hot bread pudding into dessert dishes and top with rum sauce (may be served a la mode) Erin Joyce Denton

Russian Cornbread 1 package Morrison’s Corn-Kits 4 eggs 8 ounces cottage cheese 1 cup chopped onion 1/2 cup oil 1 package (16 ounces) frozen chopped broccoli, thawed and squeezed 1/2 teaspoon salt Mix together. Pour in greased pan. Bake at 350 degrees for 60 minutes until browned.

Dolores Vann Denton

Sopapillas 4 cups flour 1 Tablespoon baking powder 1 teaspoon salt 3 Tablespoons butter 1 1/2 cups water Add baking powder, salt and flour. Mix well, cut in butter as for pie crust. Add ice water gradually until soft dough ball forms. Roll out with rolling pin until 1/8 inch thick. Cut into 3-inch squares.

Deep fry until golden brown.

Drain. Serve with honey-whipped butter.

Wanda G. Richardson Denton

Stuffing 2 1/2 cups chicken broth 1/2 teaspoon black pepper 2 stalks celery, chopped 1 large onion, chopped 1 package stuffing Heat first 4 ingredients for 5 minutes or until tender. Add stuffing and bake for 30 minutes at 350 degrees. Serve with chicken or turkey.

Ruby N. Starnes Denton

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Sweet Dough 1/2 cup warm water 2 yeast cakes 1 Tablespoon sugar 2 cups milk 2 cups water 1/3 cup butter 1 1/2 teaspoons salt 4 Tablespoons sugar 4 eggs 1 cup sugar 12 cups unsifted all purpose flour vegetable oil extra flour Add ingredients as listed.

Dissolve yeast in water, just warm to the touch, add sugar. Scald 2 cups of milk. Add warm water, butter, salt and sugar. Cool until just warm to touch. Combine dissolved yeast and milk mixture.

Beat eggs, add sugar. Alternately add milk mixture and flour to make a soft dough. Turn dough onto lightly floured surface and knead. At first it will be sticky.

Add a tiny bit of flour if necessary.

Work 5 minutes or so until smooth and non-sticky. Round the ball of dough, lightly oil and place in a lightly oiled bowl, draft free place and let rise until double in size, about 1 hour. You can use the dough to make, Pizza dough, without adding the 1 cup of sugar in the milk mixture.

Raisin bread – add raisins and

cinnamon to the milk mixture.

Cinnamon rolls – roll out portion of dough, sprinkle with 2 Tablespoons of cinnamon mixed with 2 tablespoons of sugar. Add chopped nuts or raisins as desired.

Roll up from long side, cut into 1 1/2 inch slices, place in a pan, let rise until doubled in size and bake at 350 degrees for 30 minutes or until brown. Remove from pan right away, turning upside down.

Cool.

Regular bread – make the dough without the 1 cup of sugar in the milk mixture. After the dough has risen, punch it down. Shape a portion of dough into a loaf and place in well greased loaf pan. Brush top with oil, cover with clean towel and let rise again until double in size. Bake at 350 degrees for about 45 minutes or until loaf sounds hollow when tapped. Remove bread from oven, turn onto rack and let cool.

Gerrie Kozura Denton

Yeast Corn Bread 2 cups corn meal 1/2 teaspoon salt 1 teaspoon baking soda 1 package active dry yeast 1/4 cup butter, melted 2 1/2 cups buttermilk, heated to lukewarm

Do you

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1 cup flour 1/4 cup sugar Stir all dry ingredients together, then add melted butter and buttermilk. Let rise, covered, 30 minutes

in greased baking pan or iron skillet. Bake uncovered in 350 degree oven for 30 minutes.

Vonda Hawk Denton

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Happy Holidays from the Denton Record-Chronicle

Cheesy Jack Mac 2 cups dry elbow macaroni 2 cups shredded cheddar cheese 2 cups pepper jack cheese 1 can (12 ounces) broccoli cheese soup 1/2 teaspoon black pepper 1 cup broken tortilla chips (colored) 1/4 to 1/2 teaspoon crushed red pepper flakes (optional) Lightly grease 2 1/2 quart casserole dish. Cook macaroni and drain. Return macaroni to saucepan and add cheddar cheese, pepper jack cheese, soup and seasonings. Stir to combine. Pour into casserole dish. Combine cheese, tortilla chips and pepper flakes then sprinkle over the top of the casserole, cover with foil and bake for 20 minutes at 350 degrees.

Uncover and bake for an additional 10 minutes to brown. Serves 8.

Gerrie Kozura Denton

Chicken Pot Pie 1 whole cooked chicken 1 pound package frozen veggies 1 onion, chopped 2 Tablespoons butter 2 Tablespoons flour 1 cup chicken broth 1 cup milk 2 cans cream of mushroom soup Puff pastry dough 2 medium potatoes, cubed Preheat oven to 375 degrees.

Cook veggies and potatoes until almost done. Sauté onions and celery until soft. Drain veggies, potatoes and mix in celery and onions.

In a medium pot, make white sauce by combining butter, flour.

Cook for a minute or two. Add chicken broth, milk. Whisk until thick. In a large bowl, combine everything together with mushroom soup. Pour into a 9x13-inch casserole dish. Top with puff pastry. Bake for 30-40 minutes.

J.D. Price Denton

Chicken Noodle Bake 8 ounces egg noodles Tablespoon butter 1 can peas 6 chicken legs Bread crumbs 1 can cream of mushroom soup 1/2 can milk

Cook egg noodles. Rinse and add butter and peas. Fry the chicken legs. Put noodle mixture in greased casserole dish. Lay chicken legs on top. Mix soup with milk and pour over top. Put crumbs on top and bake at 350 degrees for 30 minutes. Serve with salad.

Bernice Regnold Sanger

Hamburger Noodle Bake 2 cups uncooked egg noodles 1/2 pound ground beef 2 Tablespoons finely chopped onions 1 can (8 ounces) tomato sauce 1/4 teaspoon sugar 1/8 teaspoon salt 1/8 teaspoon garlic salt Dash pepper 1/4 cup cream-style cottage cheese 2 ounces cream cheese, softened 1 Tablespoon thinly sliced green onions 1 Tablespoon chopped green pepper 1 Tablespoon sour cream 2 Tablespoon grated parmesan cheese Cook noodles. In large skillet, cook beef and onion until meat is no longer pink, drain. Stir in tomato sauce, sugar, salt, garlic salt and pepper. In bowl, combine cottage cheese, green onions, cream cheese, green pepper and sour cream. Drain noodles, place half of the noodles in greased 1 quart baking dish. Spoon half of beef mixture over top. Layer cottage cheese mixture and remaining noodles.

Top with remaining beef mixture, sprinkle with parmesan cheese.

Cover and bake at 350 degrees for 20-25 minutes or until heated through.

Joy Moore Sanger

Ranch Chicken One 3-4 pound chicken, cut up 1 package corn tortillas, about 12 1 green pepper, chopped 1 large onion, chopped 8 ounces sharp cheddar cheese, grated (about 2-3 cups) 1 can cream of chicken soup 1 can cream of mushroom soup 1 1/2 teaspoons chili powder Garlic salt Boil chicken until tender. Strip flesh off and cut or tear into bite-

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sized pieces. Sauté pepper and onion in a little butter. Pour in soups and chili powder, mix well.

Layer 1/2 of the chicken, 6 tortillas and 1/2 of the cheese into a greased 9x13-inch dish. Repeat layers, ending with cheese. Pour soup mixture on top and sprinkle with garlic salt and more cheese.

You may add sliced black olives and pimento for color. Bake at 375 degrees for 30-35 minutes.

Janet Richardson Sanger

Southwestern Chicken Casserole 1 can of Rotel 1 package of 16 ounces of Velveeta cheese 4 cloves of garlic, minced 1-16 ounce package of bow tie pasta 4 cooked & cut up boneless chicken breasts 13x9-inch pan-ungreased Chop the Velveeta into chunks and add the can of Ro-tel, cook in microwave for 3-5 minutes (depending on your microwave) and until all is blended together and cheese is melted-set aside.

Cook the bow tie pasta according to package directions & drain, pour into 13x9-inch pan add the garlic, chicken and pour the Rotel cheese mixture over this. Serve immediately or warm up in oven for 10-15 minutes when ready to serve. Servings 10-12.

Serve in 13x9-inch pan or put in a crook pot at low heat for serving Marian Knesek Denton

Chicken Tetrazzini 1 1/2 (8 ounce) package vermicelli 1/2 cup butter 1/2 cup flour 4 cups milk 1/2 cup dry white wine 2 Tablespoons chicken bouillon granules 1 teaspoon seasoned pepper 2 cups parmesan cheese, divided 4 cups diced cooked chicken 1 (6 ounce) jar sliced mushrooms 3/4 cup slivered almonds Preheat oven to 350 degrees.

Prepare pasta. Melt butter, whisk in flour until smooth. Cook 1 minute. Gradually whisk in milk and wine, cook over medium heat, whisking 8-10 minutes until thick-

ened. Stir in bouillon granules, seasoned pepper and 1 cup parmesan cheese. Stir in diced cooked chicken, mushrooms and hot pasta.

Spoon mixture into lightly greased 13x9-inch pan. Sprinkle with almonds and remaining 1 cup parmesan cheese. Bake at 350 degrees for 35 minutes or until bubbly.

Joy Moore Sanger

Golden Onion Quiche 1 frozen 9-inch pie shell Worcestershire sauce 4 ounces shredded mozzarella 3 eggs, beaten 1/2 cup cream 3 drops Tabasco sauce 1 (3 ounce) can French fried onions Parsley 3 strips bacon, crumbled (optional) Sprinkle bottom of pie crust with about 2 teaspoons of Worcestershire sauce. Spread evenly.

Prick crust with fork. Cook on high 4 minutes. Sprinkle cheese on bottom of cooked crust. Combine eggs, cream and Tabasco. Pour into cooked crust. Sprinkle top of quiche with onion bits. Cook on medium 9 minutes. Garnish with parsley. Let stand 5 minutes before cutting. Serve hot or cold.

Hanci Tollefson Denton

Jalapeno Casserole 8 ounces chopped jalapenos 4 (16 ounce) cans whole kernel corn, drained 1 (8 ounce) package of cream cheese Pinch of salt and pepper Milk Drain corn. In small saucepan, mix seedless chopped jalapenos, cream cheese and 1/8 – 1/4 cup of milk, salt and pepper. Cook on low to medium heat, stirring continuously until creamy. In large mixing bowl, pour drained corn and cream cheese mixture. Stir until all corn is mixed in. Bake in foil-covered casserole dish at 375 degrees for 35 minutes. Serve hot or warm.

Pamela E. Guest Hickory Creek

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Janie’s Quick Mexican Chicken Casserole 1 quart cooked, chopped chicken 1 cup diced, cooked onion (optional) 1 small box of melted Velveeta cheese 15 ounce can of cream of chicken soup 15 ounces of whole milk 8 ounces Thick and Chunky Pace Salsa 1 large bag crushed Nacho Doritos Cooking spray or butter Mix chicken with all ingredients except chips. Spray extra large glass pan with cooking spray or butter pan on bottom and sides.

Cover bottom with chips. Pour mixture over chips and microwave until cheese is bubbling hot.

Remove and cool enough to eat.

Note: You can use canned chicken, drained, if you don’t have time to cook some. Makes a 20-minute meal. Goes good with Spanish rice or salad.

Janie Walters Denton

Janie’s 20 Minute Spaghetti and Meat Dish 1 - 8 ounce package spaghetti 1 (16 ounce) jar Ragu or your favorite sauce 1 pound of Eckrich sausage 1/2 cup parmesan cheese (optional) Boil spaghetti until tender, drain.

Stir in sauce in large bowl with drained spaghetti. Set aside. Stir fry meat until light brown and done, cut into bite-sized pieces and mix with spaghetti. Serve plates and sprinkle with cheese.

Janie Walters Denton

Macaroni and Cheese 1 pound macaroni 6 slices bacon, diced 1 Tablespoon butter 3 Tablespoons flour 2 cups milk 1/2 teaspoon onion flakes 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 pound sharp cheddar cheese, shredded 1 cup shredded Colby Jack cheese 1 cup shredded mozzarella cheese 8 slices American cheese Heat oven to 350 degrees. Coat a 3-quart broiler baking dish with non stick spray. Bring a large pot of lightly salted water to boil.

Cook macaroni, then drain. Cook bacon until crisp, returning 2 Tablespoons to pan. Add butter, whisk in flour, add milk. Stir in onion flakes, salt and pepper.

Bring to boil over medium heat. In large bowl, toss together cheddar, Colby Jack and mozzarella.

Remove milk mixture from heat, whisk in American cheese and 1 1/4 cups of the cheddar mixture.

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Toss bacon pieces with remaining cheese. In pasta pot, combine cooked pasta and cheese sauce.

Pour half into pan, sprinkle with bacon mixture. Repeat layers.

Bake at 350 degrees for 20 minutes. Turn over to broil and lightly brown top.

Joy Moore Sanger

Make Ahead Mashed Potato Casserole 1 (15 ounce) box mashed potatoes 6 cups water 1 1/2 sticks butter 2 teaspoons garlic salt 2 teaspoons onion salt 2 cups milk 2 (8 ounce) packages cream cheese 1 (16 ounce) carton sour cream paprika chives Heat oven to 350 degrees. Spray a 9x13- inch baking dish with nonstick spray. Heat water, butter, garlic and onion salts to a boil in a large saucepan. Remove from heat.

Add cream cheese, milk, and sour cream, stirring until smooth. Stir in potatoes, mixing until all ingredients are combined. Spread into baking dish. Sprinkle with paprika and bake for 1 hour or until golden brown. Casserole can be refrigerated for up to 48 hours before backing if desired. If doing so, add the paprika just before baking.

Garnish with Chives.

Gerrie Kozura Denton

quart casserole. In a small saucepan, mix together 1/2 cup butter, soup, cheese, green onion and sour cream. Stir over low heat just u ntil eated throuogh and pour over potatoes. In small skillet or saucepan, melt remaining 1/4 cup butter and add cornflake crumbs.

Mix well. Sprinkle crumb mixture over potatoes and bake at 350 degrees 30-45 minutes or until bubbly.

Elaine Wittman Denton

Rice Dressing 1 cup rice 1 medium bell pepper - chopped 1 3/4 cups water 1 cup celery - chopped 1/2 teaspoon salt 2 tablespoons butter 1 pound pork pan sausage 1 cup chicken broth Combine water and salt and cook rice until tender. Saute onion, bell pepper and celery in butter until tender. Cook sausage and drain off excess grease. Combine rice, sausage and vegetables. Season

with salt and pepper and add enough chicken broth to moisten.

Transfer mixture to greased 9x13inch casserole dish. Bake at 350 degrees for 45 minutes. Serves 8 Jackie Horton Shady Shores

Speedy Quiche 1 can Spam, grated 1/4 cup onion, chopped 1/4 cup green chilies, chopped 1 Tablespoon cooking oil 1 cup shredded Monterrey Jack cheese 2 cups milk 1 cup Morrison’s biscuit mix 4 eggs 1/8 teaspoon pepper Sauté onion in oil until tender.

Add spam and green chilies, stirring until heated through. Spoon into lightly greased 10-inch deep dish plate and sprinkle with cheese. Mix remaining ingredients with mixer until smooth. Pour evenly into pie plate. Bake at 400 degrees for 30 minutes. Let stand 5 minutes before cutting.

Janet Richardson Sanger

Downtown Denton 222 W Hickory Suite 101 Tues-Fri: 10am to 6pm Sat: 11am to 4pm

Morrison’s Breakfast Casserole 1 package Pan-Kits 1 beaten egg 3/4 cup milk 1 teaspoon Worcestershire sauce 1/2 bell pepper, chopped 1/2 cup sliced mushrooms 1 pound breakfast sausage, cooked and drained 1/2 cup cheddar cheese, shredded Mix Kits, egg, milk and Worcestershire sauce together until batter is smooth. Pour into greased 9x9-inch baking pan. Sprinkle chopped vegetables over the batter, spreading them out evenly.

Crumble sausage over vegetables, spreading evenly. Top with shredded cheese. Bake at 400 degrees for 35-40 minutes.

Dolores Vann Denton

Potato Casserole 6 medium potatoes 3/4 cup butter or margarine 1 (10 3/4 ounces) can cream of chicken soup 3/4 cup shredded sharp cheddar cheese 1/3 cup chopped green onions 1 cup sour cream 1/2 cup cornflake crumbs Cook potatoes with skins on.

Remove skins and slice potatoes thinly. Put into a buttered 2 1/2

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Happy Holidays from the Denton Record-Chronicle

Baked Beans 1 pound ground beef 1 large can pork and beans 1/3 cup chopped onion 3 Tablespoons brown sugar 1/3 cup chopped bell pepper 1 cup tomato catsup Brown beef in skillet. Combine with other ingredients in dish and bake at 375 degrees for 1 hour.

Servings 6 Phyllis Broomfield Aubrey

Black Beans and Rice 1 1/2 cups uncooked long grain rice 3 (15 ounce) cans black beans, divided 1 cup chopped onions 1 cup chopped green bell peppers 3 garlic cloves, minced 2 teaspoons olive oil 1 (14 ounces) can chicken broth 1 (6 ounce) can tomato paste 1 teaspoon ground cumin 3/4 teaspoon dried crushed red pepper Salt to taste Toppings: shredded cheese, sliced radishes, chopped tomatoes, chopped fresh cilantro, sliced green onions, sliced jalapeno peppers Prepare rice. Drain and rinse 2 cans black beans. Do not drain remaining can of black beans.

Sauté onions, bell peppers and garlic in hot oil until tender. Stir in drained and undrained beans, chicken broth, tomato paste, cumin and dried crushed red pepper.

Bring to a boil, reduce heat, stir 30 minutes. Serve with cooked rice and desired toppings.

Joy Moore Sanger

Broccoli Shells and Cheese 1 box Barilla whole wheat medium pasta shells 1/2 pounds broccoli florets, bitesized 1 cup milk 12 slices American cheese Heat large pot of lightly salted water to boil. Add past and cook.

Stir in broccoli, return to a boil and cook 3 minutes, drain. Meanwhile, in a small saucepan, heat milk just until bubbly. Add cheese slices one by one, whisking until smooth.

Simmer 3 minutes. Transfer pasta

and broccoli to a large bowl, add cheese sauce and stir to combine.

Let stand 5 minutes.

Joy Moore Sanger

Cabbage Casserole 5 cups coarsely chopped cabbage 2 Tablespoons butter 2 Tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 1/4 cups milk 1/2 cup chopped yellow bell pepper 1/2 cup shredded cheddar cheese 1/4 cup chopped onion 4 cups prepared crumbled cornbread Cook cabbage in a medium saucepan, covered, in a small amount of boiling, lightly salted water for 5 minutes; drain and set aside. In the same saucepan, melt butter. Stir in flour, salt and pepper.

Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Stir in bell pepper, cheese and onion. Stir until cheese is melted. Remove from heat.

Place 3 cups of the cornbread in a 2-quart casserole. Top with cooked cabbage, sauce and then the remaining cup of cornbread. Bake, uncovered, for 30-35 minutes till heated through.

Servings 8 Mary Simpson Denton

Copper Pennies 2 pounds carrots 1 small green pepper, cut in rings 1 medium onion, sliced 1 can tomato soup 1/2 cup salad oil 1 cup sugar 3/4 cup vinegar 1 teaspoon mustard 1 teaspoon Worcestershire sauce Slice and boil carrots in salted water until fork tender. When cool, alternate layer of carrots, pepper ring and onion slices. Beat remaining ingredients well until blended.

Pour over vegetables.

Refrigerate. May be served hot or cold. May be prepared several days ahead.

Elaine Wittman Denton

Corn Casserole 2 cups frozen corn kernels

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1 can (14.75 ounces) cream corn 1 container (8 ounce) onion dip (found in the dairy department) 1 box (8.5 ounces) Jiffy corn mix 1 egg beaten 1/2 cup melted butter 1/2 teaspoon ground red pepper 1/2 teaspoon black pepper 3/4 teaspoon salt Mix all ingredients together in large bowl until well blended.

Spray with cooking spray/grease 8 cup casserole dish. Pour blended mixture into dish. Bake at 350 degrees for 90 minutes.

Suggestion: Put a baking sheet under the casserole dish to catch any spills. Servings 6-8 Rachel Miller Argyle

Cream of Butternut Squash Soup 2 Tablespoons + 2 teaspoons butter 1 medium onion, dice small 2 cups butternut squash, peeled and seeds removed, large diced 1 each sweet potato, peeled and large diced 1 each carrots, peeled and small diced 2 teaspoons ground Cumin 1 Tablespoon flour, all-purpose 3 cups chicken stock 1 Tablespoon sugar, if needed 1/2 teaspoon fresh sage, chiffonade or 1/4 teaspoon dry sage pinch cayenne 1/8 teaspoon nutmeg, ground Optional garnish fresh sage and crème fraiche Melt 2 Tablespoons butter in sauce pot. Add onions and sweat until translucent. Reserve 1/2 cup of squash for garnish. Add rest of squash, sweet potato, carrots and cook for two minutes on low flame.

Add cumin and sauté for 30 seconds. Stir in flour to coat vegetables. Gradually add chicken stock.

Add spices, sage and sugar. Bring to a boil, stirring constantly. Lower to a simmer and cook until tender.

In a small sauté pan heat 1-2 teaspoons butter. Add reserved butternut squash and season with salt and pepper. Cook on low heat until tender.

Puree the soup in a blender and adjust seasoning. Garnish with sautéed squash. Garnish each bowl with some sautéed squash a little

sage and a dollop of crème fraiche before serving.

Jodi Duryea Denton

Fried Green Tomatoes 2 large green tomatoes, sliced thickly 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon pepper 2/3 cup flour 1 egg, beaten 4 Tablespoons butter Sprinkle both side of tomato with salt, pepper, sugar. Dip tomato slices in flour, dip in egg and again in flour to coat completely. Add butter to heavy skillet over medium heat. When hot, fry tomatoes on both side until golden, about 3 minutes each side.

Wanda G. Richardson Denton

Green Bean Bake 2 (15 ounce) cans French style green beans 1 (15 ounce) can whole kernel corn 1/2 cup onion, chopped fine 1 can cream of celery soup 1 cup sour cream 1 cup grated cheddar cheese 1/2 cup butter, melted 1 sleeve of Ritz crackers, crushed Drain vegetables well. Place into an 8.5x11.5-inch baking dish. Mix together the onion, celery soup, sour cream, cheddar cheese and spread over the vegetables. Mix crackers and butter together and spread over the top. Bake at 350 degrees for 30 minutes.

Janet Richardson Sanger

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Grilled Vegetable-Fruit Melange 8 asparagus spears 4 green tomatoes, sliced 6 red, orange, yellow bell peppers, stemmed, seeded, cut in half 1 eggplant, peeled and sliced into 1/4 inch slices 3 large onions, cut in half lengthwise 8 mushrooms 3 nectarines 3 peaches 3 plums 1 pineapple, cored, peeled and sliced 1 cup olive oil 1/2 cup orange juice 1/2 cup balsamic vinaigrette 1 clove garlic, minced Salt and pepper Spray or brush grill with oil to prevent sticking. Place vegetables and fruits on grill. Brush with oil mixture. Cook about 10 minutes or till reaches desired doneness, turning once. Serve on platter.

Gerrie Kozura Denton

Philly Corn 2-3 cans whole kernel corn 8 ounces Philadelphia cream cheese 3 Tablespoons butter or margarine Boil corn until totally hot, drain.

Pour into heatproof serving bowl.

Stir in softened cream cheese and butter. Stir until cream cheese is completely melted. Serve.

Janie Walters Denton

Potato Cheese Bake 8 large potatoes (in skins) 8 ounces cheddar cheese, grated 1/3 cup butter 2 cups sour cream 1/3 cup green onions diced Boil potatoes in skins. Peel and dice. Use salt and pepper as desired. Melt cheese in butter. Add sour cream and onion. Mix all together and place in large casserole dish that has been buttered or sprayed with Pam. Bake at 350 degrees until brown. May be stored in freezer until needed, unbaked.

Phyllis Broomfield Aubrey

Southwest Cheesy Corn Cakes 1/2 cup cornmeal 1 1/2 cups baking mix (Jiffy etc.)

1 cup milk 2 eggs 1/2 cup shredded cheddar cheese 1/2 cup drained whole kernel corn 1/4 cup canned chopped green chiles 1 teaspoon chili powder For Garnish: sour cream salsa shredded lettuce sliced ripe olives

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Heat griddle over medium heat grease with butter as needed or spray with cooking spray. Stir corn meal, baking mix, milk and eggs in large bowl to blend. Stir in cheese, corn and chiles and chili powder.

Pour by 1/4 cupfuls onto griddle.

Cook until edges of pancakes are dry, turn and cook until golden.

Garnish with sour cream, salsa, lettuce and olives. Serves 6-8.

Gerrie Kozura Denton

Spicy Potatoes 4 large baking potatoes 1/4 cup of olive oil 1 package of onion soup mix Baking sheet Cut potatoes into bite sized chunks, toss potatoes in oil and onion soup mix to coat then place on baking sheet. Bake for 45 minutes at 375 degrees. Servings 1012 Marian Knesek Denton

starch-water mixture, bring to simmer until smooth. Drain and finely chop sundried tomatoes. Stir into pasta along with sauce and basil.

Top with a little freshly ground pepper and pinch of salt.

Joy Moore Sanger

Tomato-Zucchini Cheese Casserole 6 tomatoes, sliced 3 pounds zucchini, thinly sliced 6 cups Muenster cheese, shredded 3 teaspoons salt 2 teaspoons black pepper

Happy Holidays

Squash Bake 2 pounds yellow and green zucchini mixed 1/2 cup onion, chopped 1 cup grated carrot 1 can cream of chicken soup 1 cup sour cream Salt and pepper to taste 1/2 cup butter, melted 1 (6 ounce) box Stove Top stuffing, chicken Wash and slice squash. Place in a pan, add onion and enough water to cover. Bring to a boil. Reduce heat a little and cook for 5 minutes.

Drain well. Add: carrot, chicken soup, sour cream and salt and pepper, stirring until blended. Add stuffing mix to melted butter until blended. Spread 1/2 of stuffing mix into bottom of 8.5x11.5-inch baking dish. Pour vegetables on top and sprinkle the other half of stuffing mix on top. Bake at 350 degrees for 30 minutes.

Janet Richardson Sanger

6 Tablespoons butter In a 2-quart casserole, layer tomatoes, zucchini and cheese. Sprinkle each layer with salt and pepper.

Finish casserole with tomatoes and cheese. Dot surface with butter.

Cover casserole with foil. Bake at 350 degrees for 45 minutes.

Remove foil and bake 10 minutes more, or till vegetables are forktender.

Gerrie Kozura Denton

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Tomato Basil Rigatoni Pasta 1/2 cup dry packed sun dried tomatoes 1 box (16 ounce) rigatoni pasta 1 1/2 cups milk 1/4 cup tomato basil-flavored cream cheese 4 ounces ( 4-6 slices) provolone cheese, chopped 1 cup shredded mozzarella cheese 2 teaspoons cornstarch mixed with 1 teaspoon water 1/2 cup fresh basil leaves, cut Freshly ground black pepper Pinch of salt Cook pasta in large pot. Pour 1 cup boiling water over tomatoes.

Let stand 5 minutes. Heat milk over medium heat until bubbly.

Remove from heat and whisk in cream cheese, provolone and mozzarella until melted. Stir in corn-

Tim Shoopman, Agent 1004 North Locust Street Denton, TX 76201 Bus: 940-383-2614 tim@timshoopman.com

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Happy Holidays from the Denton Record-Chronicle

Anna Kozura’s (and aunts Eleanor Belis Ryka and Dorothy Belis) Ukrainian Pierogies

(Potato Dumplings) 4 cups flour 2 eggs, beaten 1 teaspoon salt Potato water (reserved from boiling potatoes) 3 cups mashed potatoes Place flour in bowl, making a well in the center. Fill center with eggs and salt. Mix. Add potato water till a dough has formed.

Knead. Add flour if needed so dough is smooth, not sticky. Roll out the dough on a floured surface to about 1/4 inch thick. Cut dough into long slices, then each slice into squares. Fill each square with 1 Tablespoon potatoes; fold over and press closed. Drop in pan of 6 to 8 quarts of boiling water to which oil and salt were added.

They will sink, then rise to the top.

Cook for 7 minutes. Remove and rinse in cold water. Serve with melted butter with sautéed onion and sour cream. The second time served, the pierogies can be sautéed in butter and served with the sautéed onion, butter and sour cream.

Gerrie Kozura Denton

Anna Kozura’s Ukranian Halupk (Shredded Cabbage Leaves) Cabbage prep: 10 large cabbage heads 2 large pots of boiling water Large canner pot Remove cores from cabbage heads by cutting around them. Put cabbages in pots of water, one by one, cooking till leaves are softened and flexible. Remove cabbages to plate and let drain and cool. Remove leaves from heads and arrange in piles of small, medium and large. Prepare canner potspray the inside walls and bottom of pan with Pam. Make a thick lining on bottom of pan with broken leaves, outside leaves that are not in good condition to roll, inside hard leaves and leaves that are too small and hard to roll.

Filling (Halupki) prep: 10 pounds ground beef

20-plus cups cooked rice Salt and pepper 1 cup chopped onions 5 large cans whole tomatoes, drained and crushed by hand 2-3 large cans tomato puree 3-4 cans tomato soup (with water saved from cooking cabbages) Preheat oven to 275 degrees. Mix half of ground beef, half of rice and half of onion and salt and pepper in bowl. Place a generous spoonful of the meat and rice filling on thick end of cabbage leaf (having cut off the thick spine).

Roll tightly. Pack rows of halupki till bottom is covered. Be sure to pack tightly so they will stay compact. Put a medium amount of crushed tomatoes atop layer.

Smooth all over, working in between the halupki. Then put a layer of soup atop tomatoes, smoothing in. Put small amount of puree atop soup, smoothing in between halupki. Repeat layers till pan is filled. Put a thick layer of leaves over top of the layers as you did at bottom of pan. Spray a dinner plate with pam and invert and place atop the cabbage leaves.

Pour the saved vinegar water from cooking the cabbage over the top till the liquid appears at the edges.

Spray inside of lid with pam and cover pot. Put pot in oven. Cook about 8 hours, checking for overflowing and to check taste to see if vinegar is needed additionally.

Remove halupki from pot and serve. Delicious! (Plus one added delight- your house smells like cabbage and vinegar!!)

Gerrie Kozura Denton

Best Chicken Enchiladas 2 large boneless chicken breasts 1 family size can cream of mushroom soup 1 can green chilies 12 corn tortilas 12 ounce bag of grated American cheese Boil chicken and then cut into bite size pieces. Add the soup and the green chilies. You can add a small amount of the cheese in the mixture. Tear the corn tortillas in bite size pieces and add to this.

Mix well and put in a 9x9-inch baking dish. Bake at 375 degrees for 45 minutes. Take out and cover

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with cheese and bake another 5 minutes or until cheese is completely melted. Let set about 10 minutes before serving.

Phyllis Broomfield Aubrey

Buffalo Chicken Wings 20 chicken wings 1/2 cup butter 1/2 cup red pepper sauce 3/4 cup tomato sauce 1 1/2 tablespoon chili powder 1 teaspoon cayenne pepper Preheat oven to 375 degrees.

Bake wings in preheated oven for 30 minutes or until cooked through and crispy. Meanwhile in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder and cayenne pepper. Mix together. When wings are baked dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce oven temperature to 250 degrees and bake for another 15 minutes.

Phyllis Broomfield Aubrey

Cheese Enchiladas 2 cups Cheddar Cheese (grated) 1 (4 ounce) can green chilies 1 (19 ounce) can chili without beans 8 (six inch) corn tortillas (warmed) 1 medium onion – chopped Mix cheese and chiles in a medium size bowl, place 2 Tablespoons of chili and 2 Tablespoons of cheese into each tortilla. Roll up tortilla and placed in a 9x13-inch baking dish with seam side down.

Sprinkle remaining cheese and chili mixture over tortillas, sprinkle chopped onion over mixture, cover with foil and bake for 35 minutes at 375 degrees. Serve with sour cream and guacamole.

Servings 4.

Wanda G. Richardson Denton

Chicken Wings Chicken wings Garlic salt 1 cup cornstarch 3 beaten eggs 3 tablespoons ketchup 1 1/4 cups sugar 3/4 cup rice vinegar 1/2 cup broth (from wing tips) 2 Tablespoons soy sauce

1 teaspoon Accent Cut tips of wings off and boil tips to make broth. Wash and dry wings. Sprinkle with garlic salt.

Let set 1 hour. Roll wings in the cornstarch. Dip in beaten eggs.

Fry in oil till lightly brown. Put in pan. Mix together ketchup, sugar, rice vinegar, broth, soy sauce and Accent, bring to a boil until sugar dissolves. Pour over wings. Bake at 350 degrees for 45 minutes.

Turn twice during baking Elaine Wittman Denton

Chris’s Chicken Chow Mein 1 boiled chicken, with meat removed 2 cups chopped celery 1 cup chopped onion 1 1/2 cup chopped mushrooms 1 cup chopped red peppers 1 cup chopped green peppers 3 quarts chicken broth 3 cups cooked rice LaChoy crispy noodles Soy sauce Sweet and sour sauce 1/4 cup flour in 1 cup water, shaken in container Sauté celery, onions and red and green peppers till crisp-tender. Add to the chicken broth. Add chicken pieces. Add mushrooms. Let simmer 20 minutes. Serve with rice.

Accompany the dish with crispy noodles, soy sauce and sweet and sour sauce. Serves 6.

Gerrie Kozura Denton

Chris’s Savory Salmon 1 1/2 pounds salmon fillets 1/2 cup chopped onion 3 Tablespoons butter 3 beaten eggs 1 cup bread crumbs (reserve 1/4 cup) 1 teaspoon dill weed 1 1/2 teaspoons dry mustard Put fillets in beaten eggs to coat.

Then put in bread crumbs combined with dill weed and dry mustard. Coat sides well. Place fish in baking dish. Add chopped onion.

Cover. Bake at 350 degrees.

Check at 30 minutes for donenessleave top open. Sprinkle with bread crumbs. Bake 5 minutes longer or till browned. Serve on platter.

Gerrie Kozura Denton

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Crockpot Chicken and Veggies 8 chicken breasts or 12 skinless thighs 4-5 potatoes cubed 2-3 cans green beans (regular or French-style) 1 package of powdered Ranch dressing mix 1 package of powdered Italian dressing mix 1 cup chicken broth Spray crock with cooking spray.

Place 1/2 of the chicken in the center of crockpot. Place 1/2 of the potatoes and green beans at opposite ends. Sprinkle 1/2 of the dressing mixes. Add the other half of chicken, green beans and potatoes.

Sprinkle remaining dressing mixes. Pour chicken broth around the edges. Cook on low 6-8 hours.

Tonya Littmann Denton

Cuban Ham-Bacony Paninis 12 slices bread of choice 24 slices fresh deli shaved ham 24 slices cooked bacon 24 slices deli cheddar cheese 12 Tablespoons mayonnaise of choice 12 Tablespoons mustard of choice Pickles of choice alongside platter Peppers of choice alongside platter Make 6 sandwiches with all listed ingredients except for mayonnaise.

Spread outside of sandwich with mayonnaise. Grill on panini grill about 6 minutes till golden brown.

Serve on platter with pickles and peppers.

Gerrie Kozura Denton

Donna’s 3-Layer Lasagna Lasagna noodles- Boil lasagna noodles in water. Drain. Let stand in bowl of cool water.

Sauce ingredients: 2 Tablespoons olive oil 1 pound beef 2 small cloves garlic 1 minced onion 1 8ounce can tomato paste 1 (1 pound, 4 ounce) can whole tomatoes 1 green pepper, minced 2-3 Tablepoons parsley 1 1/2 teaspoon salt 1 Tablespoon oregano 1/2 teaspoon fresh ground pepper 1 Tablespoon sweet basil Sauce instructions: Sautee first 4 ingredients over medium heat. Add to cooked meat.

Add the rest of the ingredients.

Simmer 2-3 hours. Add fresh mushrooms, if desired.

Cheese mixture ingredients: 1 pound ricotta 2 eggs, beaten 1 Tablespoon minced parsley 2 teaspoons oregano 8 ounces slices mozzarella cheese Parmesan cheese Cheese instructions: Mix the ricotta, eggs, parsley and oregano.

Assembly: Layer the ingredients

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in this order: cover bottom of pan with sauce, add layer of noodles, add layer of sauce, spread layer of ricotta mixture atop, cover with a layer of mozzarella. Cover with parmesan. Bake at 350 degrees for 30 minutes till hot and bubbly.

Lara Shiffer Denton

Easy Party Paella 2 Tablespoons olive oil 2 pounds chicken strips, cooked 1 1/4 pound thawed, peeled large shrimp 1 (8 ounce) can chorizo sausage, cut diagonally in 1/2” slices 2 pouches 90-second rice 1 cup frozen peas 1 (16 ounce) jar quartered, marinated artichoke hearts 1/2 cup chopped roasted red pepper 1/4 cup pimiento stuffed small olives 2 Tablespoons lemon juice 1/8 teaspoon ground red pepper Heat oil in large skillet, over medium heat, add shrimp and chorizo, sauté 3 minutes until shrimp is just cooked through. Add remaining ingredients; cook about 5 minutes until hot. Serve. Garnish with lemon wedges.

Gerrie Kozura Denton

Hamburger Noodle Bake 2 cups uncooked egg noodles 1/2 pound ground beef 2 Tablespoons finely chopped onions 1 can (8 ounces) tomato sauce 1/4 teaspoon sugar 1/8 teaspoon salt 1/8 teaspoon garlic salt Dash pepper 1/4 cup cream-style cottage cheese 2 ounces cream cheese, softened 1 Tablespoon thinly sliced green onions 1 Tablespoon chopped green pepper 1 Tablespoon sour cream 2 Tablespoons grated parmesan cheese Cook noodles. In large skillet, cook beef and onion until meat is no longer pink, drain. Stir in tomato sauce, sugar, salt, garlic salt and pepper. In bowl, combine cottage cheese, green onions, cream cheese, green pepper and sour cream. Drain noodles, place half of the noodles in greased 1 quart baking dish. Spoon half of beef mixture over top. Layer cottage cheese mixture and remaining noodles.

Top with remaining beef mixture, sprinkle with parmesan cheese.

Cover and bake at 350 degrees for 20-25 minutes or until heated through.

Joy Moore Sanger

Janie’s Beef Veggie Stew 3 pounds stew meat (or less)

10-12 chunked potatoes 1 diced onion (optional) 10 ounces frozen mixed veggies 1 large can diced tomatoes Meat tenderizer Salt and pepper 1/2 gallon or so of water Stir fry meat that has been seasoned with meat tenderizer, salt and pepper until not pink. Put onion with meat and cover with water and simmer while fixing potatoes to cook. Pour all together with veggies and tomatoes. Cook on medium until potatoes are tender. Be sure to salt and pepper all this to taste. Before finish cooking with about 1/2 gallon more water.

Good with corn bread.

Janie Walters Denton

Janie’s Chicken and Dressing with Gravy Dressing: 1 pint of diced cooked celery 1 pint of diced cooked onion 2 sticks of butter or margarine 4 pounds cooked skinned deboned chicken 3 Tablespoons poultry seasoning 2 Tablespoons black pepper Juice from cooked chicken and 3 cans of chicken broth Gravy: 5 Tablespoons Crisco 5 Tablespoons flour 3 teaspoons salt 3 teaspoons black pepper 3 cans of chicken broth or 2 cans of broth and 1 can of cream of chicken soup Preheat oven to 425 degrees. Boil or microwave chicken in water.

Save juice. Debone and skin chicken. Cook onion, celery and butter together til tender. Mix together all ingredients above with finely crumbled cornbread. Mix seasoning with dressing and place chicken in greased large roaster. Pour dressing over chicken and bake until desired (about 1 hour).

Gravy: In large fryer, brown flour in hot Crisco, salt and pepper. Stir in one can of juice at a time until desired consistency. If too thick, use a little more water or more broth.

Serve with your favorite veggies.

Janie Walters Denton

Chop beef, salt, pepper, garlic. Set aside. Mix all ingredients in large bowl, except egg yolks and water).

Roll dough to 1/8 thickness. Cut into 3 inch squares. Put 1 Tablespoon meat mixture in center of each square, fold over covering meat. Shape into balls. Flatten each ball with bottom of a glass.

Pour egg wash over squares. Place in a baking pan. Bake 1/2 hour or until golden brown.

Wanda G. Richardson Denton

Lara’s Barbecued Franks 1/2 pound bacon 1 pound franks 1/2 cup chopped celery 1/2 cup chopped onion 2 Tablespoons drippings 2 Tablespoons vinegar 4 Tablespoons lemon juice 3/4 cup ketchup 3 Tablespoons Worcestershire sauce Dash of cayenne 1 1/4 cup water 1/2 teaspoon salt 1/2 teaspoon mustard 3 cups cooked rice Brown bacon. Remove from drippings. Quarter franks and brown in drippings. Add onions and celery and cook until tender. Add remaining ingredients and simmer for 45 minutes. Serve over cooked rice.

Serves 4.

Lara Shiffer Denton

Lara’s Hamburger Heaven 1 pound ground beef 1/2 pound sliced American cheese 2 cups medium flat noodles 1 pound canned tomatoes 1 small can tomato sauce 2 Tablespoons minced onion 1 cup chopped celery 1 small can ripe olives 1/4 cup water Salt and pepper Brown meat. Add remaining ingredients in layers in order given. Add seasonings. Rinse out tomato can with 1/4 cup water and pour over all. Cover and cook at 300 degrees for 30 minutes. Serves 6.

Lara Shiffer Denton

Knishes 3 pound roast beef, cooked 2 medium onions 1 Tablespoon salt 1 teaspoon pepper 2 cloves garlic 1 cup flour 1 teaspoon baking powder 3 eggs 1/4 teaspoon salt 1/4 cup melted butter 1/2 teaspoon egg whites 4 egg yolks 1/4 cup water Preheat oven to 350 degrees.

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Happy Holidays from the Denton Record-Chronicle

Make Ahead Beefy Lasagna 12 uncooked lasagna noodles 1 (24 ounces) small curd cottage cheese 1 (16 ounce) container ricotta cheese 2 large eggs, lightly beaten 1/2 cup refrigerated pesto 1 teaspoon salt 2 1/2 cups (10 ounces) mozzarella cheese, divided 1 pound lean ground beef 1/2 cup chopped onion 2 (24 ounces) jars tomato and basil pasta sauce Preheat oven to 375 degrees.

Cook noodles. Stir together cottage cheese and next 4 ingredients.

Stir in 1 cup mozzarella cheese.

Cook ground beef and onion in a large skillet over medium high heat stirring often 6-7 minutes or until meat crumbles and is no longer pink. Drain. Stir in pasta sauce. Layer 1 cup beef mixture, 3 noodles and 2 1/2 cups cottage cheese mixture in lightly greased 13x9-inch pan. Top with 3 noodles, 2 cups beef mixture and 3 more noodles. Top with remaining cottage cheese. Sprinkle remaining cheese. Bake covered at 375 degrees for 40-50 minutes.

Uncover and bake 20 minutes until cheese is brown. Let stand 10-15 minutes.

Joy Moore Sanger

Marcie’s Easy Chicken and Dumplings or Egg Noodles 1 chicken 4 chicken bullion cubes Pinch of salt 2 tubes of biscuits Celery, if desired Boil whole chicken and let cool.

Pull off all of the meat and skin from the chicken and put back into pot of water that you boiled the chicken in. Add 4 chicken bullion cubes and pinch of salt. Chop celery and add if desired. Bring to a boil. Then break apart each biscuit into 4 pieces and drop them into the boiling pot. Let cook for 1-2 minutes. Dip out with large spoon onto plate. If I have time, I also like to make my own homemade egg noodles and use them instead of biscuits: Homemade egg noodles: (all measurements are approximate) 4 cups of regular flour (not self-rising) 2 eggs 2 Tablespoons of milk Mix in bowl and roll with rolling pin. Have extra flour on hand for rolling. When dough is flat, roll dough lengthwise and cut noodles about 1/2 inch thick.

Marcie Kozura Ponder

Meat Loaf 2 pounds ground beef

1/2 pound sausage 1 egg 1 medium onion 2 Tablespoons uncooked rice or macaroni 2 Tablespoons flour Salt, pepper, parmesan cheese to taste Tomato juice (enough to moisten and make stick together- about 1/4 cup) `After you mix the ingredients thoroughly, mold into loaf and place in roaster. Pour tomato juice over loaf, about 1/4-inch deep in roaster. Bake at 425 degrees 30 minutes, then turn down to 400 degrees until done- about 1 hour and 30 minutes.

Alma Messmer Lake Dallas

Mushroom Calzone Philo dough 2 mushroom caps 8 ounces frozen spinach 8 ounces shredded mozzarella cheese 4 slices of roasted red pepper 6 tomatoes 1/2 cup Hellman’s mayonnaise Sauce: Slice 3 tomatoes and sear in skillet. Smash tomatoes in bowl and stir in 1/2 cup of Hellman’s mayonnaise while tomatoes are still warm. Refrigerate for at least one hour.

Calzone: Take 6 sheets of Philo dough and place on rectangle baking sheet. Squeeze water from frozen spinach. Layer spinach, mushrooms, chopped roasted red pepper slices and mozzarella cheese. Add 6 more Philo dough sheets on top and press the edges together with the edges of the lower layer of dough on all 4 sides.

Bake at 350 degrees for 45 minutes. Take from oven and let cool for a few minutes before cutting.

Plate and spoon sauce on top. You can also substitute hamburger, Italian sausage and pepperoni for the mushrooms and use marinara sauce on top. This has endless possibilities!

Marcie Kozura Ponder

Potato Burgers 1 pound potatoes 2 pounds ground beef 1 egg 1 medium onion 1 can of mushroom soup salt and pepper 1/2 soup can water Grate potatoes and onion, mix together with ground beef, salt, pepper and egg. Make into burgers and roll in flour. Brown in skillet with just enough shortening to keep burgers from sticking. Mix soup and water. Pour over burgers, simmering until done. Serve with your favorite vegetable.

Phyllis Broomfield Aubrey

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Happy Holidays from the Denton Record-Chronicle

17

Poulet en Croute (Chicken in Crust) 16 ounces cooked chicken, chopped 3/4 cup broccoli, chopped 1 orange bell pepper, chopped 6 ounces shredded extra sharp cheddar cheese 1/2 cup low fat mayonnaise 1 garlic clove, pressed 2 teaspoon dried dill 1/2 teaspoon kosher salt 2 packages crescent rolls (refrigerated section of the store) 1 egg white, lightly beaten 2 Tablespoons slivered almonds Chop the chicken, bell pepper and broccoli into small pieces and place in a large mixing bowl. Add pressed garlic and shredded cheese to the mixture and combine. Add mayonnaise, dill, and kosher salt and mix well. Unroll the 2 packages of crescent dough and be sure to layout in one piece, do not separate. Arrange dough on a baking sheet. Using rolling pin, roll dough to seal seams. On longest sides of baking sheet, cut dough into strips 1 1/4 inches apart, approx. 3 inches deep using a sharp knife. Spread chicken mixture evenly over the center of the dough. To braid the crescent dough, lift sections of the dough across mixture to meet in center. Seal the ends of the braid well with your fingers. Using a pastry brush, brush egg white over the braid. Sprinkle with slivered almonds and place in the preheated 375 degree oven. Bake the braid for 25-30 minutes or until the crust reaches a rich golden color. Let stand for 5 minutes before slicing.

Serve with a tossed salad for a beautiful, festive meal. Servings 68.

Erin Joyce Denton

Prairie House Prime Rib 10 to 12 lb. Rib Roast (trimmed) Cavenders Greek Seasoning (rub generously) Cold Smoke 175 Degrees for two hours. Finish in oven 250 Degrees until desired temperature.

Allow to rest 45 minutes.

Serves 15 people The Prairie House Restaurant Cross Roads

Ranch Chicken One (3 to 4 pound) chicken, cut up 1 package corn tortillas, about 12 1 green pepper, chopped 1 large onion, chopped 8 ounces sharp cheddar cheese, grated (about 2-3 cups) 1 can cream of chicken soup 1 can cream of mushroom soup 1 1/2 teaspoons chili powder Garlic salt Boil chicken until tender. Strip flesh off and cut or tear into bitesized pieces. SautĂŠ pepper and onion in a little butter. Pour in soups and chili powder, mix well.

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Layer 1/2 of the chicken, 6 tortillas and1/2 of the cheese into a greased 9x13-inch dish. Repeat layers, ending with cheese. Pour soup mixture on top and sprinkle with garlic salt and more cheese. You may add sliced black olives and pimento for color. Bake at 375 degrees for 30-35 minutes.

Janet Richardson Sanger

Rich Red Beef and Noodles 6 ounces egg noodles 2 flank steaks, cut in cubes 1/2 can tomato sauce 1 teaspoon garlic salt 8 ounces cheddar cheese Sour cream 1 teaspoon salt Cut up steaks into small cubes and fry in skillet. Add tomato sauce and garlic salt and let simmer while you cook noodles and shred cheese. Cook egg noodles in a sauce pan and drain. Plate: put cooked noodles on plate, then add shredded cheese on top, add beef on top of cheese and sour cream on top of beef. (All measures are approximate. Makes enough for 4 people) Marcie Kozura Ponder

Rinderrouladen 4 slices of beef, 1/4 inch thick (use tenderized round steak or boneless sirloin tip steak) Yellow mustard Salt and pepper 8 slices of bacon 4 Tablespoons chopped onion 2 Tablespoons margarine 1 cup boiling water 1 dill pickle Flatten beef and sprinkle with salt and pepper and spread with mustard, bacon, onion and chopped dill pickle. Roll each piece and fasten with either string or toothpicks.

Heat margarine in pan and brown meat on all sides. Cover pan and add boiling water when necessary.

Simmer 2 hours. Remove string and serve with gravy. (Gravy may be thickened with a little cornstarch. Season with salt and pepper if needed. Serve with mashed potatoes or buttered noodles) Elaine Wittman Denton

Sage and Apple Garnished Turkey Legs, Thighs and Wings The legs, thighs and wings from an 18-20 lbs Turkey or 6 legs purchased separately 2 ounces butter or corn oil 1 large onion, diced 2 carrots, peeled and sliced 3 celery stalks, sliced 4 cloves garlic, chopped fine 2 hard apples, such as Gala or Granny Smith, peeled and sliced fresh sage, roughly chopped 1 jalapeno, finely diced 2 cups apple cider or unsweetened

juice Salt and pepper to taste Have a roasting pan or oven proof dish ready that will comfortably hold the turkey parts in a single layer. Heat a large saute pan and add the butter or oil. Salt and pepper the turkey parts and then place skin side down in hot pan and brown well. Remove and place in roasting pan skin side up. Add onions and carrots to saute pan and cook over low heat until soft and add the garlic and jalapeno and cook another minute. Pour in apple cider and deglaze the pan. Be sure to get any food particles up into the sauce. Add to the turkey along with the other ingredients. Add enough water to cover the turkey parts by about 2/3 cup. Place in oven and cook 2-3 hours until almost falling off the bone.

Remove the turkey and reduce sauce until it will coat the back of a spoon. Adjust salt and pepper and serve. Serves 6.

Arrange legs and/or wings, and thighs around platter. Place roasted sliced breast in center. Serve sauce on the side.

Jodi Duryea Denton

Sassy Salmon 1 large salmon fillet Butter Real lemon juice 2 large tomatoes 1/2 small jar of capers Salt Place salmon on a large sheet (skin side down) of aluminum foil.

Tear foil large enough to completely seal the salmon inside. Add thin slices of butter on top of the salmon fillet and pour 1/4 cup of real lemon juice over the top. Seal foil and place the foil packet of salmon on a large cookie sheet and bake at 350 degrees for 45 minutes. Remove from oven and open foil wrapper to let cool. Divide the salmon and plate. Add capers and diced tomatoes on top. Salt to taste.

Marcie Kozura Ponder

Saucy meatballs 1 1/2 pound ground beef 3/4 cup apricot preserves 1/2 cup barbecue sauce Shape meat into balls, cook until done. Mix apricot preserves and barbecue sauce, pour over meatballs in pan. Heat until warm.

Servings 8. Great to take in crock pot for holiday parties Serve at home with rice or mashed potatoes.

Sondra HIll Denton

Stuffed Peppers 6 large green peppers 1 pound ground beef 1 large onion, chopped

1 clove garlic, minced 3 tomatoes, peeled and chopped 1/2 teaspoon chili powder 1/2 teaspoon Worcestershire sauce 1 teaspoon salt 1/4 teaspoon pepper 1 cup cooked rice 1/2 cup buttered bread crumbs 1/4 cup parmesan cheese Cut off tops of each pepper; remove seeds. Cover peppers in boiling water and cook 5 minutes; drain. Cook beef, onion and garlic in a skillet over medium heat.

Drain off fat. Add tomatoes, simmer 10 minutes. Add chili powder, Worcestershire sauce, salt, pepper and rice; stir well. Stuff peppers with beef mixture and place in a shallow 9x13-inch baking dish.

Mix buttered bread crumbs with parmesan cheese and sprinkle evenly on top of each stuffed pepper. Bake at 350 degrees for 25 minutes.

Janet Richardson Sanger

Swinging Wings 10 chicken wings 1/2 cup of butter (melted) 1 small box of Parmesan cheese 1 teaspoon of garlic powder casserole dish Preheat oven to 350 degree. Dip wings in butter and then in combined mixture of cheese and garlic powder--Place in casserole dish and bake for 60 minutes. Servings 4.

Marian Knesek Denton

Tamale Pie 1 pound ground meat 1 cup chopped onion 1 can (10 ounces) Ro-Tel tomatoes, mild 1 can (15 ounces) ranch style beans, undrained 1 can (15 ounces) chili 1 cup water Salt and pepper to taste 1 (10 ounce) package Frito Scoops 2 cups grated cheddar cheese In a large skillet, brown meat and onion. Drain. Add tomatoes, beans, chili, water and salt/pepper.

Simmer about 5 minutes. Place 1/2 of Fritos in a greased 9x13-inch dish. Pour half of the meat mixture over Fritos and spread with 1/2 of the cheese. Repeat layers (Fritos, meat mixture, cheese). Bake at 400 degrees about 14 minutes.

Janet Richardson Sanger

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Happy Holidays from the Denton Record-Chronicle

Tasty Glazed Country Ribs 3 pounds country style pork ribs 1/4 teaspoon whole cloves 5 bay leaves 2 teaspoons onion salt 2 teaspoons garlic salt 3 Tablespoons canola oil 1 medium yellow onion, chopped 4 teaspoons grated fresh ginger 1/4 cup soy sauce 4 teaspoons sherry vinegar 1/2 teaspoon salt 1/2 teaspoon pepper 2 cups red currant jelly 4 teaspoons ketchup Place ribs in pot of water; add next 4 ingredients. Bring pot to boiling, decrease temperature and cook until ribs are tender.

Meanwhile, for red currant glazeheat canola oil in pan over medium heat and add onion and cook till soft, about 5 minutes. Add ginger and cook for 1 more minute. Stir in remaining ingredients; simmer for 5 minutes. Pre-heat oven to 350 degrees. Drain ribs when tender.

Put ribs in baking pan. Brush with glaze. Place pan on middle rack in oven. Baste with glaze every 10 minutes for 40 minutes. Serve remaining glaze alongside ribs on platter.

Gerrie Kozura Denton

plan ahead Pinpoint the restaurant first at DentonMarketplace.com, the area’s best online directory of local businesses.

For more information, contact: (940) 566-6927 A product of the Denton Record-Chronicle KL

The Historic South Gainesville Neighborhood Association

Enhancing the quality of life for individuals who need care and support in order to live full and productive lives.

will host their 2010 Holiday Home Tour on Saturday, December 11th from 4:00 – 8:00 PM.

Denton County MHMR Center Mental Health and Mental Retardation Services

Tickets of $10.00 per person includes trolley fare are on sale at Morton Museum, the Chamber of Commerce, and local merchants in Historic Downtown Gainesville.

940-381-5000 Crisis Hotline (800) 762-0157 2519 Scripture, Denton, TX www.dentonmhmr.org KL

Happy Holidays from the Denton Record-Chronicle

For more information go to: www.historicsouthgainesvilletour.com or call 1-940-668-1817.

KL

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“Angie Dickinson” Frozen Cranberry Salad 1 cup sour cream 1 package (3 ounces) cream cheese, softened 1/2 cup sugar 2 cans (16 ounces) whole cranberry sauce 1 can (8 ounces) crushed pineapple, well drained 1 cup chopped pecans 1 container (8 ounces) frozen whipped topping, thawed Fresh parsley In a bowl with electric mixer, combine sour cream, cream cheese and sugar until well blended. Stir in cranberry sauce, pineapple and pecans. Fold in topping, place in slightly oiled 6 cup mold and freeze. To serve, dip bottom of mold in sink of warm water until salad loosens itself and invert onto platter. Decorate with parsley.

Slice and serve. Salad should be only slightly thawed before serving.

Elaine Wittman Denton

Anna Kozura’s Pickled Eggs 24 hard-boiled eggs 4 (15 3/4 ounce) cans sliced beets, drained 4 large onions, sliced 2 quarts vinegar 2 1/2 cups sugar Place eggs in a large wide bowl.

Spread sliced onion atop eggs. In a saucepan, combine the beet juice, vinegar, and sugar. Bring mixture to boil. Add sliced beets. Bring to a boil again. Cook for 5 minutes.

Remove pan from heat. Using a slotted spoon, place the beets over the sliced onions. Pour the liquid over the foods in the bowl. Let sit until cool. Cover and refrigerate for 3 days, then serve.

Gerrie Kozura Denton

Cranberry Chutney 4 cups cranberries 2 cups sugar 1 cup orange juice 1 cup golden raisins 1 cup walnuts or pecans 1 medium apple, chopped 1 Tablespoon orange peel, grated 1 teaspoon ginger Heat first 3 ingredients to a boil.

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Stir. Reduce to low heat and simmer 15 minutes. Stir in rest of ingredients. Keeps in refrigerator for 2 weeks.

Carole Horn Denton

Cherry Marshmallow Jello Supreme 1 (3 ounce) package raspberry gelatin 1 (21 ounce) can cherry pie filling 1 (3 ounce) lemon gelatin 1 (3 ounce) package cream cheese 1/3 cup mayonnaise 1 (8 ounce) can crushed pineapple 1/2 cup whipping cream 4 Tablespoons chopped nuts 1 cup tiny marshmallows Dissolve raspberry gelatin in 1 cup boiling water; stir in pie filling. Turn into a 9x9x2-inch baking dish; chill until partially set.

Dissolve lemon gelatin in 1 cup boiling water. Beat together cream cheese and mayonnaise; gradually add lemon gelatin. Stir in undrained pineapple. Whip 1/2 cup whipping cream; fold into lemon mixture along with 1 cup tiny marshmallows. Spread atop cherry layer; top with 4 Tablespoons chopped nuts. Chill till set. Makes 12 servings.

Gerrie Kozura Denton

Chris’s Chow Chow 1 dozen peppers, red and green 2 quarts onions 2 quarts green tomatoes 2 cups cauliflower 2 dozen small cucumbers 1 pound dried limas Chop all vegetables, except limas. Let stand overnight in salt water. Boil in the same water till done. (Boil onions and cauliflower separately). Drain. Add 1 pound cooked limas. Pour dressing over vegetables. Serve in serving bowl as a side dish. Can can or freeze containers of the chow chow.

Dressing: 2 quarts vinegar 4 cups sugar 3/4 cup flour 1 bottle mustard 1 1/2 Tablespoons turmeric 5 Tablespoons celery seed Combine all ingredients. Boil mixture until thick.

Gerrie Kozura Denton

Chris’s 3 Bean Vegetable Salad 1 1/2 cups green beans 1 1/2 cups yellow beans 1 1/2 cups kidney beans 1 1/2 cups sliced onions 1 cup large chopped green pepper 1 1/2 cups whole kernel corn Combine all ingredients above.

Make dressing: 1 cup sugar 1 cup vinegar 1/2 cup vegetable oil 2 teaspoons salt 2 cups water Combine all ingredients.

Combine the dressing with the vegetable mixture. Let marinate overnight. Serve as salad. Serves 6-8.

Gerrie Kozura Denton

Delicious Slaw 1 head of cabbage, shredded 1 large green pepper, chopped 1 large onion, chopped 1 cup sugar 1 cup vinegar 1 teaspoon salt 1 Tablespoon celery seed 1 Tablespoon mustard seed Boil vinegar, sugar, salt, celery seed and mustard seed until sugar and salt are dissolved. Pour mixture over cabbage mixture while hot. Refrigerate 4 hours or more before serving.

Vonda Hawk Denton

Green Bean & Baby Corn Salad 1 pound of fresh green beans (trimmed) 1 can of pickled baby ears of corn (undrained) 4 green onions, sliced Blanche green beans for 5-6 minutes in salted water until crisp and tender, drain, rinse & cool, combine with baby corn and onions.

Juice from corn acts as dressing.

Toss & chill.

Servings: 6 Marian Knesek Denton

Grilled Shrimp Gumbo Salad 1 pound large raw shrimp 2 tablespoons olive oil, divided 2 1/2 teaspoons Cajun seasoning, divided

1 pound fresh okra (6) 1/2-inch thick onion slices 1 green bell pepper, quartered (2) 16 ounce packages baby tomatoes Fresh corn Preheat grill to 350-400 degrees.

Drizzle shrimp with 1 tablespoon olive oil and 1/2 teaspoon Cajun seasoning. Drizzle okra, onion and bell pepper with remaining 1 tablespoon olive oil and 2 teaspoon Cajun seasoning. Grill until all is tender. Grill shrimp 2 minutes or until turns pink. Toss all together and serve.

Joy Moore Sanger

Katie’s Kolorful Ambrosia 1 (30 ounce) can fruit cocktail, drained 1 (13.5 ounce) can pineapple chunks, drained 3 medium bananas, sliced 2 cups white or red seedless grapes 1/2 cup sliced dates 1 cup pecan pieces 3 medium oranges, pared and sectioned 1 1/2 cups tiny colored marshmallows 1 1/2 cups coconut 8 ounces maraschino cherries 18 ounces sour cream Combine all ingredients except marshmallows, coconut and sour cream. Refrigerate until serving time. Combine remaining ingredients with refrigerated mixture.

Place in clear serving container.

Sprinkle with additional pecan pieces.

Lara Shiffer Denton

Taco Salad 1/2 onion, diced 2 tomatoes, diced 1/2 head lettuce, cut 2 ounces grated cheese 1/2 bottle Catalina dressing 1 cup Fritos 1/2 pound ground beef, browned and drained 1 can ranch style beans, drained Salt, pepper, cumin (optional) Put all in large bowl and mix, except chips and Catalina dressing.

Add those when ready to serve.

Ruby N. Starnes Denton

Happy Holidays from the Denton Record-Chronicle

Lime Jello Salad 1 (8 ounce) package Philadelphia cream cheese 1 (16 ounce) crushed pineapple, drained 1 (6 ounce) box of lime Jello 1/2 cup pecan pieces (Optional) Mix the softened cream cheese and drained crushed pineapple in a pretty salad bowl. Add the Jello (prepared as per instructions on box) to the above and stir until well mixed. Add nuts if wanted. I let it set on cabinet until fairly cooled and stir good again before placing in refrigerator until well jelled, usually overnight. Goes well with any menu. A family favorite.

Jonell Hawk Denton

Marcie’s Mean Taco Salad 1 pound hamburger meat 1 packet taco seasoning 1/2 head of iceberg lettuce 3 large tomatoes 2 small green onions 8 ounces shredded cheddar cheese Sour cream Guacamole Pace’s Picante sauce (medium) Nacho Cheese Doritos Cook hamburger in skillet and drain grease. Put hamburger back into skillet and add 4 Tablespoons of water and the packet of taco seasoning. Simmer for 5 minutes, stirring occasionally. Chop lettuce, tomato and green onion in large bowl. Add cheddar cheese and toss. Plate: crush up Doritos on plate. Place lettuce mixture on chips and add hamburger. Top with sour cream, guacamole and picante sauce.

Marcie Kozura Ponder

Missouri Wilted Lettuce 4 heads of leaf lettuce, cleaned and drained 1/4 cup of bacon grease 1/4 cup of vinegar (white distilled) 4 green onions In large glass bowl, add cleaned lettuce leaves and finely chopped green onions. Heat bacon grease to a shimmer. (Don’t overheat). Take off heat and add vinegar. Stir with a wooden spoon. Pour over lettuce and onion, tossing it at the same time with the wooden spoon until lettuce is coated with mixture.

Marcie Kozura Ponder

1/2 teaspoon celery seed 1 small jar pimentos – drained and diced Mix thoroughly and chill overnight in a sealed bowl. You may include 1/4 teaspoon cayenne pepper, if desired. Serve chilled.

Serves 8.

Wanda Gibson Denton

Tracy’s Tasty Salmon Salad 12 ounces field greens and baby spinach leaves 1/2 cup mandarin oranges 1/2 cup dried cranberries 1/2 cup candied walnuts 1/3 cup thinly sliced onions 2 cups raspberry vinaigrette 4 grilled salmon fillets For grilled salmon fillets: 2 Tablespoons lime juice 1 Tablespoon minced garlic 1 Tablespoon minced fresh ginger Combine lime juice, garlic and ginger in a bowl. Oil grill to prevent sticking. Grill fish 5 minutes, spreading juice mixture over fish.

Turn. Grill 5 minutes longer.

When fish flakes easily with a fork, it’s done.

Assembling salad: Put greens in a pretty salad bowl.

Place mandarin oranges, dried cranberries and candied walnuts over greens. Place fish fillets atop.

Serve with raspberry vinaigrette on the side.

Lara Shiffer Denton

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Vegetable Salad Dressing: 1/2 cup water 1/2 cup oil 1 cup vinegar 1 1/2 cups sugar 2 teaspoons salt Bring to a boil. Remove from heat and chill.

Vegetables: 8 ounces water chestnuts 1 can shoepeg corn 1 can green peas 1/2 cup chopped bell pepper 1 small chopped onion 1 can sliced carrots 1 cup chopped celery 1 (2 ounce) jar pimentos 2 cups cold cooked rice Drain the vegetables and chop.

Mix with cold rice. Pour the chilled dressing over vegetables and mix well. Let stand overnight.

Serve cold. Enjoy Helen Ament Ponder

Pasta Hardy Salad 2 cups cooked pasta 1 (medium) can of corn 1 medium onion, diced 1/4 cup diced bell pepper 3/4 cup sour cream 2/3 cup mayonnaise 3 Tablespoons wine vinegar 1 Tablespoon seasoned salt 1/2 teaspoon pepper 1/2 teaspoon mustard seed

INSTANT WEIGHT LOSS

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Happy Holidays from the Denton Record-Chronicle

21

13 Minute Lava Cake 6 custard cups 2 Tablespoons shortening 2 Tablespoons cocoa 6 (8 ounces) packages sweet baking chocolate 1/2 cup butter or margarine 3 whole eggs AND 3 egg yolks 1 1/2 cups powdered sugar 1/2 cup all-purpose flour (only) 1/4 teaspoon baking powder 1/4 teaspoon salt For Drizzle after cooked and cooled: 1/2 package almond bark, melted or dust with powdered sugar, or top with a fruit piece Preheat oven to 450 degrees.

Grease bottom and sides of cups with shortening and dust with cocoa. Melt butter and shortening and cool. Beat all eggs until well blended. Beat butter and shortening with remaining ingredients.

Fill cups evenly. Place cups on cookie sheet with sides. Bake 13 minutes. Place saucer over each cup and flip each one using pot holders. Leave 3 minutes- remove cups. Dust with powdered sugar or drizzle with melted almond bark if desired, or skip icing and top with a strawberry or fruit.

Janie Walters Denton

AfterDinner Cream Mints 1 (8 ounce) package cream cheese Vanilla, mint or butter flavoring to taste Food coloring 2 pounds powdered sugar Granulated sugar Soften cream cheese; combine with flavoring and enough food coloring to tint to desired shade.

Add powdered sugar gradually, mixing well. Roll into 1/2 to 1 inch balls. Roll in granulated sugar.

Press into mold or press with thumb. Mints may be frozen and used as needed. Place mints in container with waxed paper between layers; cover tightly. Mints are delicious and a real money saver.

Makes 200 mints for a few dollars.

Vonda Hawk Denton

Alice’s Cherry Pudding Pudding: 2 cups flour 2 teaspoons soda

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1 can sour-pitted cherries 2 cups sugar 2 Tablespoons butter, melted Mix together in the order given.

Pour into baking dish and bake at 375 degrees until firm. Mix together topping.

Topping: 1 cup packed brown sugar 1/4 cup water 2 Tablespoons butter Cook until thick. Pour over hot pudding. Cool before serving.

Vonda Hawk Denton

Anna Kozura’s Easter Eggs 2 (2 pound) bags powdered sugar 2 (8 ounce) boxes cream cheese 3/4 cup butter 1 small jar marshamallow creme 1/2 teaspoon salt 1/2 can evaporated milk 2 teaspoons vanilla 1 jar creamy peanut butter 1 small jar cherries grated coconut 4 to 6 ounces of melted chocolate chips 1 to 2 (12 ounce) bags semi sweet chocolate chips Cream first 7 ingredients together, divide into 4 parts. Add desired amount of peanut butter to 1 part, add desired amount of grated coconut to 1 part, add desired amount of chocolate bits to 1 part and add desired amount of cherries to 1 part. Shape into Easter eggs.

Place on wax paper in a covered pan. Refrigerate overnight. Coat the next day by dipping into 1 to 2 12 ounce bags of melted semi sweet chocolate bits. Servings 24.

Gerrie Kozura Denton

Autumn Fruit Crisp 1/3 cup old fashioned oats 1/2 cup packed brown sugar 2 Tablespoons whole wheat flour 1/2 teaspoon ground cinnamon 2 Tablespoons cold margarine or butter, cut into small pieces 2 baking apples (1 pound), peeled and sliced 1 pear (8 ounces), peeled and sliced Preheat oven to 350 degrees.

Coat 8-inch square baking pan with non-stick spray. Set aside.

Combine oats, brown sugar, flour and cinnamon in mixing bowl, mix

well. Cut in margarine with pastry blender or fork until mixture resembles coarse crumbs. Place apples and pears in baking dish.

Sprinkle oats mixture evenly over fruit. Bake 35-40 minutes or until topping is lightly browned and fruit tender. (can double recipe if needed) Cindy Beavers Argyle

Bing Cherrie Pies 8 ounces softened cream cheese 1 can sweetened and condensed milk 3 Tablespoons lemon juice 1 large can drained sweet Bing cherries 1/2 - 1 cup roasted pecans (optional) 1 large bowl of Cool-Whip 2 graham cracker pie crusts Mix softened cream cheese and milk until smooth. With lemon juice, stir in cherries, pecans and Cool Whip. Fill pie crust and cover. Leave in refrigerator till ready to serve.

Janie Walters Denton

Black Forest Cheesecake 3 cups Oreo cookie crumb mix, (reserve 1 cup for topping) 4 Tablespoons butter melted 5 (8 ounce) packages Philadelphia cream cheese softened 1 cup sugar 3 Tablespoons flour 1 Tablespoon vanilla 1 cup sour cream 4 eggs 1 can cherry pie filling powdered sugar as needed For top line 13x9-inch pan with foil. Mix crumbs and butter; use 2 cups and reserve 1 cup for topping.

Press onto bottom of pan. Beat cream cheese, sugar, flour and vanilla with mixer until blended, add sour cream, mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust. Bake 40 minutes or until center is almost set. Line a cookie sheet with parchment paper, sprinkle reserved cup of crumbs evenly and bake for 5-7 minutes.

Sprinkle on top of warm cheesecake. Cool for 4 hours. Servings 16 Before serving sprinkle powdered sugar on top (as much as you like)

add cherry pie filling as desired on top.

Maria Hutchison Denton

Blueberry-Peach Cobbler 5 pounds peaches, peeled and sliced 2 Tablespoons fresh lemon juice 1 cup granulated sugar, divided 3/8 teaspoon salt, divided 1 1/2 cup plus 2 Tablespoon flour, divided 1 teaspoon baking powder 1/2 cup softened butter 2 large eggs 1 teaspoon vanilla extract 3/4 cup buttermilk 2 cups fresh blueberries Preheat oven to 375 degrees.

Place peaches in large bowl.

Drizzle with lemon juice. Add 3/4 cup sugar, 1/8 teaspoon salt, 2 Tablespoons flour. Arrange mixture in 13x9-inch baking pan greased with cooking spray. Place 1 1/2 cups flour and remaining 1/4 teaspoon salt, baking powder in bowl, stirring well. Place 1/4 cup remaining sugar and butter in medium bowl, beat with mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla, flour mixture and buttermilk. Stir in blueberries and spread over peaches.

Sprinkle with sugar. Bake at 375 degrees for one hour.

Joyce Coffey Denton

Buttermilk Pie Quart buttermilk 4 eggs (yolks only) 1 1/2 cup sugar 1/2 cup flour 2 teaspoons vanilla flavoring Pie shell Preheat oven to 350 degrees.

Beat egg yolks. Mix sugar and flour together, add to beaten egg yolks, mix well! Add cold buttermilk. Cook over medium-low heat, stirring until it gets thick. Pour into pie shell. Beat egg whites until fluffy, add about 3 tablespoons of sugar, spread on top. Serves 4-6 Sarah Dewberry Denton

Happy Holidays from the Denton Record-Chronicle

Chocolatey Tortilla Treats 8 (8 inch) Tortillas 1 bag fun size Snickers bars 2 cups mini marshmallows 1 cup grated coconut 1 cup chopped nuts of choice On tortilla, place some chopped candy bar pieces, marshmallows, coconut and nuts. Roll up. Place filled tortilla on a flat pan. Heat until warmed and melted inside.

Servings 8.

Gerrie Kozura Denton

Cherry Cheese Crunch 1 cup confectioners sugar 1 (8 ounce) container cool whip 1 large package of Philadelphia Cream Cheese - soft 1 stick of butter 1 cup of flour 1 cup of chopped pecan pieces 2 cans of dark, sweet cherry pie filling Make the dough first: Melt 1 stick of butter in an 8x10inch glass dish, add the flour and mix it. Spread in dish, make sure the dough covers the entire bottom of pan evenly and the height is less than 1 cm. Add more flour and butter to make the dough. Spread the pecans evenly and push down into the dough.

In mixing bowl mix cream cheese and cool whip. Add confectioners.

Once the dough has cooled, spread sweet cherry pie filling and let cool again.

Dina Guerrero San Antonio

Cherry Creams 6 ounce package semi-sweet morsels Pet evaporated milk Powdered sugar Walnut pieces Maraschino cherries Coconut Stir 6 ounce package semi-sweet morsels and 1/3 cup evaporated milk in heavy sauce pan over low heat until chocolate melts. Remove from heat. Stir in well-mixed 1 1/2 cups sifted powdered sugar, 1/3 cup walnut pieces and 1/3 cup cutup cherries, well-drained. Chill.

Roll into balls and into coconut.

Chill 4 hours.

Linda Wheat Krugerville

Cherry Fluff 1 1/4 cup flour 1/2 cup brown sugar 1 stick margarine 1/4 teaspoon salt 1 (8 ounce) cottage cheese 1/2 cup sugar Large container whipped topping 1 can of pie-ready cherries Mix flour, brown sugar, margarine and salt. Brown in skillet, stirring constantly. Put crumb mixture in bottom of 13x9-inch dish,

saving 1/2 cup for top. Cream sugar and cheese. Fold into whipped topping. Cover crumb mixture with 2/3 cream mixture.

Spoon cherries over mixture, then add remaining cream mixture and sprinkle the 1/2 cup of crumbs on top. Let stand in refrigerator 6 hours or overnight before serving.

Martha Williams Denton

Chewy Chocolate-Cinnamon Cookies 2 sticks butter, softened 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 (3.9 ounce) package devil's food instant pudding mix 2 eggs 2 teaspoons vanilla extract 2 1/4 cups flour 1 teaspoon baking soda 2 teaspoons cinnamon 2/3 cup walnut pieces, toasted and chopped 1 (11.5 ounce) package chocolate chunks Beat butter till creamy. Gradually add sugars and pudding mix.

Combine flour, soda and cinnamon; add to butter mixture, beating till just blended. Stir in nuts and chocolate chunks. Drop by tablespoonfuls on lightly greased cookie sheets. Bake at 350 degrees for 9 minutes.

Servings 48 Mary Simpson Denton

Chris’s Cheese Cake 5 eggs 3 (8 ounce) packages of cream cheese, softened 1 cup sugar 1 teaspoon vanilla 1/4 cup butter 1/2 cup graham cracker crumbs 1 cheese cake pan Topping 1 pint of sour cream 1/2 cup sugar 1/2 teaspoon vanilla Butter cheese cake pan well.

Sprinkle bottom and sides with graham cracker crumbs. In a mixing bowl beat the 5 eggs, adding one at a time. Combine with sugar, little by little mixing well. Beat cream cheese until smooth. Add softened smoothly beaten cream cheese to egg mixture. Add vanilla. Pour mixture into prepared pan.

Bake at 300 degrees for 55 minutes or until knife inserted in center comes out clean. Pour topping over cooled cake spread completely. Bake 5 more minutes then cool and refrigerate until ready to serve.

Gerrie Kozura Denton

Chocolate Covered Almond Crunch 1 cup margarine or butter

Happy Holidays from the Denton Record-Chronicle

1 cup sugar 1 1/3 cups whole almonds 16 ounce package semi-sweet chocolate bits Melt margarine in heavy skillet being careful not to burn. Stir in sugar, add almonds and cook, stirring constantly until mixture is golden brown. Use a paper bag to check color. Almonds will begin to pop after 12-14 minutes. Spread evenly in a jelly roll or pizza pan.

Immediately sprinkle with the chocolate bits. Spread evenly over candy and cool. When chocolate is set, crack candy into pieces. Store in metal containers.

Elaine Wittman Denton

Chocolate Mayonnaise Cake 1 teaspoon baking soda 1 cup boiling water 1 cup sugar 1 cup real mayonnaise- Hellman’s 6 Tablespoons grated, unsweetened chocolate 1 teaspoon vanilla 2 cups unsifted cake flour Preheat oven to 350 degrees.

Grease and flour 9x9x2-inch baking pan. In small bowl, stir baking soda and boiling water until dissolved. In large bowl at low speed, mix sugar and mayonnaise until blended. Add chocolate and vanilla. Gradually beat in flour until smooth. Turn into prepared pan.

Bake at 350 degrees 45 to 50 minutes or until cake tester comes out clean. Cool in pan. Frost if desired.

Wanda G. Richardson Denton

Chocolate Pecan Cake 1 box German chocolate cake mix 4 eggs 1 cup water 3/4 cup Wesson oil 1 can coconut pecan frosting 3/4 cup chocolate chips Mix all ingredients, except chocolate chips, in large mixing bowl on medium speed for 2 minutes. Then stir in chocolate chips.

Pour in 9x13x2-inch pan that has been sprayed with Pam. Bake for 1 hour and 10 minutes at 350 degrees. Let cool.

Icing 1 cup sugar 5 Tablespoons milk 1/3 cup milk 6 ounces chocolate chips Bring to boil. Boil 1 minute, no longer. Add 6 ounces chocolate chips, stir until right thickness.

Spread on cooled cake.

Sandy Adams Denton

Chocolate Pumpkin Cake 6 ounces butter 1/2 cup sugar, granulated 1 cup brown sugar, packed 3 eggs 1 1/2 cups pumpkin puree

1 1/2 cups flour 1 1/2 teaspoons baking soda 1 teaspoon cinnamon 1/4 teaspoon mace 1/4 teaspoon salt 1/2 teaspoon coriander, ground 8 ounces semi-sweet or bittersweet Chocolate 6 ounces heavy whipping cream 1 Tablespoon butter, room temperature Grease and dust with flour 2, 8inch cake pans. If available use parchment paper circles as well and grease them. Cream butter and sugars until fluffy then add eggs one at a time. Beat well. Add pumpkin and mix well. Sift all dry ingredients together. Add the flour mixture to the creamed mixture in three parts. Mix until combined.

Be careful not to over mix. Pour half of batter into each pan. Bake 40-45 minutes at 350 degrees. To check doneness press center gently and it should spring back. Cool 15 minutes on rack. Remove from pan. Peel off parchment paper, if used. Continue cooling.

In small pot bring the cream to a boil. Pour over chocolate chips or chopped chocolate. Let sit for 5 minutes and then stir until smooth.

Add butter and stir until melted, let sit until thickens but not set.

Place cooled cake layer upside down on a rack over a clean pan.

Pour some ganache (chocolate and cream mixture) over first layer.

Top with upside down second layer and pour rest of ganache and let run down sides. Chill until set.

Serve with fresh whipped cream or roasted nuts.

Jodi Duryea Denton

Chocolatey Brownie Pizza 1 box brownie mix 1 can chocolate fudge frosting 1 cup chopped snickers candy bars 1/2 cup caramel topping 1/2 cup hot fudge topping Prepare brownie mix as directed, spread onto greased pizza pan.

Bake at 350 degrees for 18-22 minutes, cool completely. Spread with frosting sprinkle with candy bars and pecans. Heat caramel topping in microwave, drizzle over top, repeat with hot fudge topping.

Serves 4 – 12.

Gerrie Kozura Denton

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Chris’s Apple Cranberry Crisp Pie 1 - 9 inch baked pie crust 3/4 cup sugar 2 Tablespoons of flour 1 teaspoon cinnamon 1/4 teaspoon salt 5 – 6 cups fresh sliced apples 1 1/2 cups fresh cranberries Topping 1/2 cup oats 1/2 cup brown sugar 1/2 cup flour 1/2 cup softened butter 1/4 cup of butter to dot over fruit Combine sugar flour, cinnamon and salt. Combine with apples and cranberries. Put mixture into pie crust, dot with pieces of butter.

Sprinkle topping over fruit mixture and bake at 425 degrees for 35-45 minutes. Serve on pie server.

Gerrie Kozura Denton

Christmas Lizzies 1/2 cup butter 1 cup brown sugar 4 eggs 3 cups all purpose flour 5 ounces pineapple juice 3 Tablespoons milk 1 teaspoon each of all spice, cinnamon and nutmeg 3 teaspoons baking soda 1 teaspoon cloves 1 pound dates or raisins 1 pound candied cherries 6 cups pecans Preheat oven to 325 degrees. Mix butter and sugar. Add eggs. Use 1 cup flour to dredge nuts and fruit.

Sift flour and spices together except for soda. Add soda to milk and pineapple juice. Add flour and

spices. Add fruit and nuts last. (if you use raisins instead of dates, use a little less than one pound.

You can substitute unsweetened applesauce for butter. Use green and red maraschino cherries in jar only and cut in halves). Drop on cookie sheet by teaspoon. Bake 20 minutes.

Jane Murriner Berea, Kentucky

Coconut and Peanut Butterscotch Bars 1/2 cup granulated sugar 1/4 cup brown sugar 1/4 cup unsalted butter, softened 2 jumbo eggs whites lightly beaten 1 teaspoon coconut extract 1 cup all purpose flour 1/4 cup oatmeal 1/4 teaspoon salt 1/2 teaspoon baking soda 1/4 cup butterscotch 1/4 cup unsalted dry roasted peanut 2 Tablespoons unsweetened flaked coconut 2 Tablespoons nonfat sweetened evaporated milk Preheat oven to 350 degrees.

Spray 8-inch square baking pan with nonstick cooking spray. Place granulated sugar, brown sugar blend and butter in bowl of mixer or food processor; mix or process until well blended, about1 to 3 minutes. Add egg whites and coconut extract; mix until well blended, about 1 to 3 minutes. In medium bowl stir together flour, oatmeal and salt. Spoon dry ingredients into sugar-butter-egg white

mixture mix at low speed or pulse just to blend. Transfer to prepared baking pan; spread evenly. Top with butterscotch morsels, peanuts and coconut; drizzle condensed milk over all. Bake 25 to 30 minutes, until lightly brown and center is firm. Remove to wire rack to cool; cut into 16 servings. Serve warm or cover tightly and store.

Number of Servings:16 If you are diabetic this is good one for you.

Cindy Beavers Argyle

Coconut Pecan Bundt Cake 4 large eggs 3 cups granulated sugar, divided use 1 cup vegetable oil 3 teaspoons coconut extract, divided use 3 cups all purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup buttermilk 1 cup sweetened flaked coconut 1 cup chopped pecans 1/2 cup water 2 Tablespoons butter or margarine Preheat oven to 350 degrees. In a mixing bowl, combine eggs, 2 cups of sugar, oil and 2 teaspoons extract, mix well. Combine flour, baking powder and salt. Add dry ingredient mixture alternately with buttermilk just until moistened.

Stir in coconut and pecans. Spoon into a greased 10-inch fluted pan.

Bake at 350 degrees for 60 to 70 minutes or until a wooden pick inserted near the center comes out clean. Meanwhile in a saucepan,

combine the water, butter and remaining sugar. Bring to a boil, cook for 5 minutes. Remove from heat, add remaining extract.

Slowly pour syrup over hot cake.

Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners sugar if desired.

Patricia Housden Denton

Cranberries in Crust 2 cups fresh cranberries 1/2 cup sugar 1/2 cup chopped nuts 2 eggs 1 cup sugar 1 cup flour 1/2 cup butter, melted 1/4 cup shortening, melted Grease a 10-inch pie plate.

Spread cranberries over bottom of pie plate. Sprinkle with 1/2 cup sugar and nuts. In a bowl, beat eggs well, add 1 cup sugar gradually. Beat until mixed. Add flour, melted butter, shortening and beat well. Pour mixture over top of cranberries. Bake 60 minutes at 325 degrees. Cut into wedges and serve with ham or turkey.

Elaine Wittman Denton

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Happy Holidays from the Denton Record-Chronicle

Cream Puff Cake 1 cup water 1/2 cup butter 1 cup flour 4 eggs Filling: 1 package (8 ounces) cream cheese, softened 2 1/2 cups milk 3 packages (3.3 ounces) instant white chocolate or vanilla pudding mix 1 carton (8 ounces) frozen whipped topping In large saucepan, bring water and butter to a boil, add flour all at once and stir until smooth ball forms. Continue beating until smooth and shiny. Remove from heat. Let stand 5 minutes. Add eggs one at a time, beating well after each addition. Transfer to a greased 13x9-inch pan. Bake at 400 degrees for 22-26 minutes or until puffed and golden brown.

Cool completely.

For filling, in large bowl, beat cream cheese, milk, pudding mixes until smooth. Spread over crust. Refrigerate for 20 minutes.

Spread whipped topping. Chill before serving.

Joy Moore Sanger

Crisscross Apple Crowns 1 1/3 cups chopped, peeled tart apples 1/3 cup chopped walnuts 1/3 cup raisins 1/2 cup sugar, divided 2 Tablespoons flour 2 teaspoons cinnamon, divided Dash of salt I package large refrigerated flaky biscuits 2 teaspoons melted butter In large bowl, combine apples, walnuts, raisins, 3 Tablespoons sugar, flour, 3/4 teaspoon cinnamon and salt. Microwave 2-3 minutes or until almost tender. Flatten each biscuit into a 5 inch circle.

Combine remaining sugar and cinnamon. Sprinkle a round teaspoon of sugar mixture over each. Top each with a 1/4 cup apple mixture.

Bring up edges to enclose mixture, pinch edges to seal. Place seam side down in ungreased muffin cups. Brush tops with butter, sprinkle with remaining sugar mixture. Cut an “x” in the top of each. Bake at 350 degrees for 1822 minutes or until golden brown.

Cool for 5 minutes before removing from pan.

Joy Moore Sanger

Crunchy Peanut Bark Cookies 24 ounce package white almond bark 1 cup peanut butter, smooth 6 cups rice chex cereal 2 cups dry roasted peanuts 2 cups miniature marshmallows Melt almond bark in microwave,

stirring occasionally. Add peanut butter and stir until blended. Add cereal, peanuts and marshmallows.

Stir until well coated. Drop by spoonfuls onto wax paper. Let set until firm. Make only 1/2 of the recipe at a time unless you have someone to help you dip, otherwise they will begin to set before you get through.

Janet Richardson Sanger

3 cups flour 1 teaspoon soda 2 teaspoons cinnamon 1/2 teaspoon salt 1 teaspoon vanilla 2 cups chopped pecans Mix well. Bake at 350 degrees for 1 hour, 20 minutes in tube or bundt pan. Let cool completely before removing from pan.

Alma Messmer Lake Dallas

Easy Berry Cheesecake Parfaits

Fruit Chip Triangles

1(8 ounce) package of cream cheese, softened 1 1/2 cups cold milk 1 (3.4 ounce) package of vanilla instant pudding 1 1/2 cups thawed whipped topping 24 vanilla wafers, coarsely broken 2 cups of berries of your choice Beat cream cheese with mixer till creamy. Gradually beat in milk.

Add dry pudding mix and mix well. Whisk in whipped topping.

Layer wafers, berries and pudding mixture in parfait glasses. Repeat layers until glasses are filled. Chill until serving time. Serves 4.

Gerrie Kozura Denton

2 cups all purpose flour 2 Tablespoons sugar 1/2 teaspoon salt 1/4 teaspoon baking soda 1 teaspoon baking powder 6 Tablespoons butter 1/2 cup dried cranberries 1/2 cup buttermilk 2 eggs Preheat oven to 425 degrees.

Combine flour, sugar, baking powder, salt and baking soda. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Stir in dried cranberries until well-mixed. Combine buttermilk and eggs, add to ingredients, stir. With floured hands, knead briefly, divide in half on ungreased cookie sheet. Pat each portion into 6-inch round. Cut into 6 pieces, do not separate. Cook 12-15 minutes.

Separate wedges, serve warm.

Clela Ingle Denton

Flourless Chocolate Cake 8 eggs, cold 1 pound semisweet chocolate, chopped 1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces confectioners sugar Heat oven to 325 degrees. Coat an 8 1/2-inch spring form pan with nonstick cooking spray. Wrap pans bottom and side with foil to prevent water bath from seeping into pan. Put kettle of water on to boil.

Beat eggs with hand mixer on high speed for 5 minutes or until eggs double in volume. Combine chocolate and butter in a large microwave-safe bowl and heat on 50% percent for 4 minutes or until chocolate has melted, stirring twice. Fold eggs into chocolate in 3 additions until fully mixed in.

Pour batter into prepared pan.

Place cake pan in a large roasting in the oven. Pour boiling water into roasting pan to come halfway up side of cake pan. Bake at 325 degrees for 40 to 47 minutes or until wooden pick inserted in center comes out completely clean.

Remove cake to a wire rack and cool completely. Dust with confectioners' sugar before serving, if desired.

Serves 12 Tommye McKelva Denton

Fresh Apple Cake Beat: 2 cups sugar 2 eggs Add: 2 cups chopped apples 1 1/2 cups oil

Happy Holidays from the Denton Record-Chronicle

Ginger Crinkles 2/3 cup vegetable oil 1 cup sugar 1 egg 1/4 cup molasses 2 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 cup sugar Combine oil and 1 cup sugar in large bowl; add eggs, beat well.

Stir in molasses. Combine flour, salt, soda, spices; add to molasses mixture, stir well. Roll dough into 1-inch balls, roll in 1/4 cup sugar.

Place 2 inches apart on greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove to wire rack to cool.

Martha S. Mason Argyle

Good Enough Pie 3 eggs 1 cup sugar 1 cup pecans, chopped 1 cup raisins 9-inch pie crust Mix ingredients together. (Cover raisins in water and microwave on high for 1 minute and then let stand before adding. This plumps the raisins and they taste better in the pie.) Pour into crust and bake at 350 degrees for 15 minutes,

reduce heat to 300 degrees and bake an additional 30 minutes.

Alma Messmer Lake Dallas

Holiday Rum Cake Cake Ingredients 1 package yellow cake mix 1 (3 3/4 –ounce) package instant pudding mix 1/2 cup light rum 1/2 cup water 1/2 cup oil 4 eggs Glaze ingredients 1 stick butter 1 cup sugar 1/4 cup light rum 1/4 cup water Sprinkle 1/2 cup pecans over bottom of pan. Mix together cake ingredients for 2 minutes. Bake at 325 degrees for 60 minutes. Pour glaze over cake immediately after removing cake from oven. Cool in pan for 30 minutes, then invert onto a serving plate. Glaze directions: Boil ingredients together for 2 – 3 minutes.

Gerrie Kozura Denton

Icebox Fruitcake 4 cups chopped pecans 1 box golden raisins 8 ounces candied cherries 1 can sweetened condensed milk 1 (12 ounce) box vanilla wafers Crush vanilla wafers into very fine crumbs. Add remaining ingredients. Press mixture firmly into glass container, cover with plastic wrap and refrigerate overnight. No baking required. Generously serves 12-14.

Jackie Horton Shady Shores

Janie’s Pecan Pie 1 cup sugar 1/2 cup white corn Karo syrup 1/2 cup evaporated milk 3 eggs 1 Tablespoon vanilla 1 Tablespoon butter flavoring 1 1/2 cups pecans 1 - 2 unbaked 9-inch pie shells Slightly beat eggs, add: sugar, corn syrup, milk, vanilla and butter flavoring. Blend well. Add pecans and pour into unbaked large pie shell. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 30-40 minutes until filling is puffed in center and browned well. Remove from oven and cool well before slicing.

Janie Walters Denton

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Lara’s Luscious Lemon Layers Meringue crust 10 large egg whites 1 1/2 teaspoons of salt 1 Tablespoon cream of tartar 1 Tablespoon unsalted butter Beat egg whites, cream of tartar and salt on high until foamy, gradually add sugar one Tablespoon at a time until stiff peaks form. With spatula and a light hand spread the mixture into a well-buttered 9x13inch glass pan. Build up the sides above the edges of the pan. Bake at 350 degrees for 35 minutes or until light brown and dry along the edges. Let cool.

Lemon Filling 2 1/2 cups sugar 2/3 cups of cornstarch 1/4 teaspoon of salt 3 cups of water 1/2 cup lemon juice 6 tablespoons grated fresh lemon zest 8 large egg yolks, beaten 6 Tablespoons butter Blend sugar, cornstarch and salt in a sauce pan, add water, lemon juice, lemon zest and beaten egg yolks. Bring to a boil on low to medium heat, stirring constantly.

Simmer until desired consistency is reached. Remove from heat, add butter. Leave in dish with plastic film on top pudding mixture until ready to assemble the dessert.

Whipped Cream Topping 2 cups heavy cream 1/2 cup sugar 2 teaspoons vanilla Whip cream until almost stiff, add sugar and vanilla continue beating until cream hold peaks.

Spread over top of dessert.

Assembly of dessert When crust has cooled, fill it with the lemon filling pudding. Top with the whipped cream topping.

Garnish as desired Refrigerate until ready to serve. Servings 12.

Lara Shiffer Denton

Lemon Cake 1 package lemon cake mix 1 package lemon instant pudding 4 eggs, room temperature 3/4 cup oil 1 cup water Add 1 egg at a time and mix thoroughly. Bake at 350 degrees until done.

Glaze: 2 cups powdered sugar 1/3 cup fresh lemon juice

1/3 cup melted butter Mix and pour over cake.

I make 3 loaf pans so I can give away 2. This is a secret recipe and so good.

Ruby N. Starnes Denton

Loaded Oatmeal Cookies 1/4 cup butter, softened 1/2 cup brown sugar 1 teaspoon cinnamon 1/3 cup granulated sugar 1/2 teaspoon baking soda 1/8 teaspoon salt 1 egg 1 teaspoon vanilla 1 1/4 cup flour 3/4 cup rolled oats 2 ounces chocolate morsels 1/4 cup dried cranberries 1/4 cup chopped nuts Preheat oven to 350 degrees.

Beat butter, add brown sugar, granulated sugar, cinnamon, baking soda and salt. Beat in eggs and vanilla, beat in flour. Stir in rolled oats, chocolate, cranberries and walnuts. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Bake 9-11 minutes or until tops are lightly browned.

Joy Moore Sanger

Marcie’s Magical Chocolate No Bake Cookies 2 cups white sugar 1 cup butter 3 Tablespoons unsweetened cocoa powder 1/2 cup milk 3 cups quick oats 1 teaspoon vanilla 1 pinch of salt In a heavy saucepan, bring sugar, cocoa, butter, milk and salt to a rapid boil for one minute. Remove the pan from heat and add vanilla and oats. Add the oats 1 cup at a time and stir vigorously. Drop with a tablespoon onto wax paper and let cool.

Marcie Kozura Ponder

our Book Y arties yP ! a d i l o H Today 940-440-9760 www.PHTexas.com 10001 Hwy 380 • Aubrey

Million Dollar Fudge

Millionaire Pie

Mix in 6-8 quart pan: 3 (4.5 ounces) plain Hershey bars, in pieces 2 (6 ounces) packages chocolate chips, milk chocolate 1 teaspoon vanilla 1 pint marshmallow crème 1 Tablespoon margarine Mix the following in a 4-6 quart pan and let boil 6 minutes: 4 1/2 cups sugar 1 large can evaporated milk Pour sugar and milk over first mixture. Blend until smooth and creamy. Then add 1 pound chopped pecans. Fold in and drop balls of mixture onto wax paper with a Tablespoon. Makes 6 pounds of the best fudge ever tasted!

Vonda Hawk Denton

1 graham cracker crust 1 (8 ounce) package cream cheese, softened 1/2 cup sugar 1(8 ounce) can crushed pineapple (do not drain) 1 cup coconut 1 cup chopped pecans 1 (8 ounce) carton Cool Whip Graham cracker crumbs Chill crust. Blend softened cream cheese and sugar until blended about 4 minutes on high. Stir in pineapple, coconut and pecans.

Mix well. Gently fold in half of cool whip and stir until all are well blended. Pour filling in chilled crust. Spread rest of cool whip over filling. Sprinkle top with graham cracker crumbs. Chill several hours before serving.

Joy Moore Sanger

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Happy Holidays from the Denton Record-Chronicle

Mock Pumpkin Pie 3/4 cup brown sugar, firmly packed 1 Tablespoon flour 1/2 teaspoon salt 1/8 teaspoon of each cloves, nutmeg, all spice and ginger 1/2 teaspoon cinnamon 1 1/2 cups cooked, sieved carrots 1 egg, slightly beaten 1 cup evaporated milk 1 cup water 1 unbaked pie shell Combine sugar, flour, salt, spices and carrots. Mix well. Add eggs, milk and water. Pour carrots mixture into unbaked pie shell. Bake in hot oven (425 degrees) 35 minutes or until knife comes out clean.

Cool. Serve. May top (after cold) with Cool Whip.

Vonda Hawk Denton

Oatmeal Cranberry Brownie Bar 2 1/2 cups quick or old-fashioned oats 3/4 cup dried cranberries, coarsely chopped 3/4 cup all-purpose flour 1/2 teaspoon baking soda 3/4 cup soft margarine 4 eggs, divided 1 teaspoon vanilla 1 package traditional fudge brownie mix 1/2 cup vegetable oil 1/4 cup water 1/4 cup water 3/4 cup walnuts, coarsely chopped Preheat oven to 350 degrees.

Lightly spray 13x9-inch baking pan with nonstick cooking spray.

Combine oats, cranberries, flour and baking soda in medium bowl.

Beat margarine and brown sugar in large bowl with electric mixer at medium speed until creamy. Add two eggs and vanilla. Beat well until blended. Add oats, beat until blended. Put dough in pan.

Combine brownie mix, oil, and 2 eggs. Combine all. Spread brownie mixture over oatmeal mixture.

Bake 35-38 minutes or until toothpick inserted comes clean. Cool on wire rack.

Cindy Beavers Argyle

Oatmeal Goodies 1/2 cup Crisco shortening 1/2 cup butter, softened 1 cup white sugar 1 cup brown sugar 2 large eggs, beaten 1 teaspoon vanilla 2 1/4 cups old fashioned oatmeal 1 1/2 cups flour 1 cup Great Grains cereal with pecans 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup flaked coconut 1 cup pecans, chopped Cream shortening, butter and sugars together. Add eggs and vanilla, stirring well. Mix the next 7 ingredients together and add to the creamed mixture, stirring until blended. Drop by spoonful onto ungreased cookie sheet and bake at 350 degrees for 10 minutes or less

time for soft cookies. Place on racks to cool. Makes about 6 dozen cookies.

Janet Richardson Sanger

Peanut Brittle 1 cup sugar 1 cup raw peanuts 1/2 cup Karo syrup (light) 1 teaspoon soda 1 teaspoon salt 1 teaspoon margarine 1 teaspoon vanilla Microwave sugar, peanuts and syrup 4 minutes on high heat. Stir and microwave 4 more minutes on high heat. Add margarine and vanilla. Cook 2 more minutes on high heat. Stir in soda; immediately spread on greased aluminum foil. Ovens may vary, so if peanut brittle smells like it is starting to burn, reduce cooking time.

Vonda Hawk Denton

Peanut Butter Cookies 1 cup packed brown sugar 1/2 cup peanut butter 1/2 cup margarine, softened 1 egg 1 1/4 cups all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup peanut butter chips Granulated sugar Preheat oven to 375 degrees. In large bowl, beat brown sugar, peanut butter, margarine and egg with electric mixer on medium speed until creamy. On low speed, beat in flour, baking soda, baking powder and salt. Stir in peanut butter chips. Shape into 1 1/2 inch balls. Dip tops of balls into granulated sugar. Place balls, sugar sides up on ungreased cookie sheets.

(Do not flatten). Bake 9-10 minutes until light brown. Cool 5 minutes; remove to cooling racks.

Alma Messmer Lake Dallas

Peanut Butter Fudge 2 cups white sugar 1 cup canned milk 1/2 cup margarine 2 cups marshmallow cream 12 ounces chunky peanut butter 1 teaspoon vanilla Cook first 3 ingredients over medium heat 12-15 minutes, stirring constantly. Remove from heat. Add remaining ingredients. Beat well.

Pour into greased 9-inch square pan.

Cool and cut into squares.

Clela Ingle Denton

Peanut Butter Pie 8 ounces softened cream cheese 1/2 cup peanut butter 1 cup confectioner’s sugar 1/2 cup whole milk 8 ounces whipping cream, whipped 9-inch graham cracker crust pie shell

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Whip cream cheese until fluffy, add peanut butter and sugar. Blend well. Slowly add whole milk. Fold in whipped cream. Pour into pie shell. Chill in fridge. Serve chilled with vanilla ice cream scoop.

Wanda G. Richardson Denton

Pineapple Upside Down Carrot Cake 1/4 cup butter 2/3 cup brown sugar 1 (20 ounce) can pineapple slices 7 maraschino cherries 1 cup sugar 1/2 cup vegetable oil 2 large eggs 1 cup flour 1 teaspoon baking powder 1 teaspoon cinnamon 3/4 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups grated carrots 1/2 cup chopped pecans Preheat oven to 350 degrees. Melt butter in 9-inch cake pan 2-inches high over low heat. Sprinkle with brown sugar. Arrange 7 pineapple slices, 1 cherry in each center. Beat sugar, oil and eggs together.

Combine flour and next 4 ingredients. Gradually add to sugar mixture until blended. Stir in carrots and pecans. Spoon batter over pineapple slices. Bake at 350 degrees for 45-50 minutes or until toothpick comes clean.

Joy Moore Sanger

Pistachio Cake 1 white cake mix 1 small instant pistachio pudding, sugar free, fat free 1 cup water 1/2 cup oil 1/2 cup chopped nuts (walnuts best, pecans okay) Icing: 12 ounces fat free Cool Whip 1 small instant pistachio pudding mix 1 cup milk Mix all cake ingredients together.

Bake in a greased and floured 9x13-inch pan 30-35 minutes in 350 degree oven. Cake must be cooled before icing. Blend icing with whisk and spoon over cake.

Mae Sanford Denton

Pumpkin Bars 2 cups all purpose flour 2 cups sugar 1 teaspoon cinnamon 1 teaspoon baking soda 2 teaspoons baking powder 1 cup chopped Pecans 2 cups pumpkin 4 large eggs 3/4 cup melted margarine Mix together pumpkin, margarine and eggs set aside and in another bowl mix flour, sugar, cinnamon, baking soda, baking powder and chopped pecans. Add dry ingredients to pumpkin mixture and stir well, pour into a greased and

floured cookie sheet and bake at 350 degrees for 20-30 minutes.

Check center with toothpick to see if it is done. Let cool. Next mix frosting.

Creamy Frosting 6 Tablespoons softened margarine 3 ounces softened cream cheese 1 Tablespoon milk 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3 cups powered sugar Mix well and spread on cooled caked.

Cut in 2x5-inch bars or as you like. Servings 30 to 36 Jan Smithers

Red Velvet Pound Cake 1 cup butter 1/2 cup shortening 3 cups sugar 7 eggs 2 teaspoons vanilla extract 3 cups sifted flour 1/2 teaspoon salt 1 cup milk 1 ounce canned beet juice or 2 Tablespoons red food coloring Preheat oven to 325 degrees.

Spray Pam in 10-inch tube or bundt pan. Cream butter and sugar in large bowl with shortening.

Gradually add eggs one at a time, beating well after each egg. Stir in beet juice and vanilla extract.

Combine salt and flour; add to creamed mixture, alternating with milk. Beat well. Bake 1 hour and 20 minutes at 325 degrees. Top with glaze or whipped cream.

Wanda G. Richardson Denton

Refrigerator Cookies 3 cups all purpose flour 1 teaspoon soda 2 teaspoons salt 1 cup Crisco shortening 2 cups granulated sugar 2 eggs, unbeaten 2 Tablespoons vanilla flavoring 1 cup pecans or walnuts, coarsely chopped Sift flour, soda, and salt. In a large bowl beat shortening until soft. Slowly add sugar and beat until creamy and light. Add eggs and vanilla. Beat until well blended and add sifted flour mixture a little at a time. Add nuts and stir until all is mixed well.

Turn cookie dough onto a large piece of waxed paper. Shape dough with half of paper into a firm roll about 2 inches in diameter. Tightly wrap roll in waxed paper and store in refrigerator.

Chill over night or as long as a week. Slice dough in 1/8th or 1/4 inch thick slices. Bake in moderately hot oven (375 degrees) for 10 to 12 minutes. Remove at once.

Recipe makes 50 cookies.

This is a very old family recipe but is still one of the favorites.

Jonell Hawk Denton

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Ricotta Cake 1 package Duncan Hines Cake Mix 2 pounds Ricotta Cheese (drain in colander) 4 Regular eggs 1 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon nutmeg Prepare cake mix as directed.

Pour into a greased and floured 13x9x2-inch pan. In another bowl mix the Ricotta, eggs, sugar and vanilla extract. Beat until well mixed. Drop by spoonfuls over entire pan of prepared cake batter.

Bake at 350 degrees for 60 minutes. Cool, sprinkle with powered sugar.

Cake is very moist, and is most flavorful when served thoroughly cooled. Enjoy!

Elaine Wittman Denton

Rosy Rhubarb Pie Pastry for 2-crust, 9-inch pie 1 Tablespoon quick-cooking tapioca 6 cups 1-inch fresh rhubarb pieces 1/4 cup grenadine 1 3/4 cups sugar 1/2 cup flour 1/4 teaspoon salt 1 teaspoon grated orange peel Butter Fit lower crust of pastry into pie pan. Sprinkle tapioca over bottom of pie shell; set aside. Toss rhubarb with grenadine, then with a mixture of sugar, flour, salt and orange peel. Dot with butter after heaping into pie shell. Cut design in top crust and seal in place. Brush with egg white and sprinkle of sugar.

Bake at 450 degrees 15 minutes.

Turn oven down to 375 degrees and bake 20-25 minutes or until golden brown. Cook on a wire rack. One 9-inch pie.

J. Don Vann Denton

Rum-Baked Bananas 1 (6 ounce) can frozen, unsweetened apple juice concentrate 1/8 cup fresh lemon juice 3 Tablespoons rum 1/2 teaspoon cinnamon 6 firm bananas Preheat oven to 350 degrees. Mix apple juice, lemon juice, rum and cinnamon. Simmer 10 minutes.

Peel bananas. Cut in half lengthwise. Place bananas, cut-side down, in a 9x13-inch baking dish.

Pour syrup over bananas. Bake at 350 degrees for 15 minutes. Cool before serving. Top with ice cream or whipped cream.

Wanda G. Richardson Denton

Sopapilla Cake 2 cans refrigerated Crescent rolls (1 solid sheet and 1 perforated) 1 1/2 cups sugar, divided 2 (8 ounce) packages cream cheese, softened 1/2 cup butter (1 stick)

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Cinnamon (as much as you like) Spray a 9x13-inch baking dish with a non-stick cooking spray.

Spread 1 can crescent rolls on bottom of dish (use solid sheet for this). Mix 1 cup sugar with cream cheese, mixing well and spread over dough. Sprinkle with cinnamon. Spread the other can of crescent rolls over top of cheese mixture, stretching a little to fit. Melt butter and mix with 1/2 cup sugar.

Spread this mixture over the dough and sprinkle with cinnamon. Bake at 350 degrees for 30 minutes.

Janet Richardson Sanger

Sugar Nutberry Dessert 1 1/4 cups sifted flour 1/4 teaspoon soda 1/4 teaspoon salt 1/2 cup butter or margarine 1/3 cup sugar 2 unbeaten egg yolks 1 teaspoon vanilla 1 package (10 ounces) thawed frozen red raspberries 1/4 cup sugar 2 Tablespoons cornstarch 2 egg whites 1/2 cup chopped walnuts Cream butter and sugar. Add egg yolks and vanilla. Add dry ingredients and press into bottom and side of ungreased 9-inch pie pan.

Combine raspberries, sugar and cornstarch. Cook over low heat, stirring constantly until thick. Pour into pie shell, sprinkle with nuts.

Beat 2 egg whites until stiff, spread over nuts, sprinkle with 1/4 cup more of chopped walnuts and 1 Tablespoon sugar over egg whites. Bake at 350 degrees for 25-30 minutes.

Elaine Wittman Denton

Sweet Potato Upside Down Cake 1 1/2 cups chopped pecans 1/2 cup brown sugar 1/3 cup butter 1/4 cup sorghum syrup or corn syrup 1 cup sugar 1/2 cup butter 2 large eggs 1 1/4 cups flour 1/2 teaspoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 1 (15 ounce) can sweet potatoes, drained and mashed 1/3 cup buttermilk 1 teaspoon vanilla Preheat oven to 350 degrees. Stir first 4 ingredients and 2 Tablespoons water and spread on bottom of lightly greased 9-inch round cake pan, 2 inches high.

Beat granulated sugar and 1/2 cup softened butter until smooth. Add eggs until smooth. Combine flour, pumpkin pie spice, baking soda and salt. Add flour mix to butter mix until blended. Add sweet potatoes, buttermilk and vanilla until

smooth. Pour over pecan mixture.

Grease pan. Bake at 350 degrees for 40-45 minutes until toothpick comes clean.

Joy Moore Sanger

Tutti Fruittie Freeze Crust: 2 cups Kelloggs Cornflakes 2 Tablespoons sugar 3 Tablespoons butter or margarine, melted Other: 1 (3 ounce) package cream cheese, softened 2 Tablespoons lemon juice 2 Tablespoons milk 1/4 teaspoon salt 1 1/2 cups diced bananas 1 cup whipping cream or Cool Whip 1/2 cup sugar 1/2 cup maraschino cherries Measure corn flakes, then crush to 3/4 cup. Combine cornflakes, sugar and margarine. Mix well.

Press evenly and firmly in bottom of 1-quart ice cube tray-chill. Beat cream cheese, milk and salt until smooth. Coat banana pieces with lemon juice. Whip cream until it mounds. Gradually beat in sugar until cream holds its shape in peaks (or use Cool Whip). Fold in cream cheese mixture, bananas and cherries. Spread in cornflakeslined tray or dish. Place in freezer about 3 hours or until firm.

Remove from freezer 20 minutes before serving. Cut into bars or pie-shaped wedges to serve. May sprinkle on top with flaky coconut.

Vonda Hawk Denton

Warm Sweet Potato Cake 1 pound of canned sweet potatoes without the liquid 2 egg yolks 2 ounces sugar 1/4 teaspoon each nutmeg and mace 1/2 teaspoon cinnamon 4 ounces half and half 4 egg whites pinch cream of tartar 2 ounces sugar 8 Marshmallows Butter and sprinkle with sugar 8, 6 ounce ramekins and set aside.

Press the sweet potatoes through a sieve with a plastic spatula or through a food mill into a medium bowl. Add the egg yolks, first 2 ounces of sugar, spices and half and half. Mix well.

Beat the egg whites until they form soft peaks, add cream of tartar and then while whipping add the second 2 ounces of sugar.

Whip until they form glossy peaks.

Fold into the sweet potato mixture.

Place some batter into each ramekin and then add a marshmallow, cover the marshmallow with batter. They may be held in the refrigerator until ready to be baked

for up to 3 hours.

Place in 350 degree oven and bake 18-20 minutes, until the top is slightly browned. Serve immediately, goes well with blackberries, raspberries or strawberries for garnish.

Jodi Duryea Denton

Waunita’s Cake Balls 1 (18-25 ounce) box strawberry cake mix 1 (16 ounce) can of prepared cream cheese frosting Almond bark coating Preheat oven to 350 degrees.

Bake cake according to the package. While still warm, place cake in mixing bowl. With hand mixer, mix until fine texture. Mix in frosting to make a paste. Make into balls on wax paper. Freeze at least 6 hours. Take from freezer and dip them into warm almond bark.

(May also sprinkle with red sugar).

Waunita Griffin Krum

Zion’s Punk-N-Cheesecake Crust: 1 1/2 cup graham cracker crumbs 3 Tablespoons brown sugar 1 Tablespoon cinnamon 1 stick melted butter Dash of salt Cheesecake: 3 packages (8 ounces) cream cheese 1 can pure pumpkin 3 eggs plus 1 egg yolk 1 Tablespoon cinnamon 1/4 cup sour cream 1 1/2 cup sugar 2 Tablespoons all-purpose flour 1 Tablespoon vanilla flavoring Preheat oven to 350 degrees. Mix all together and put into crust.

Bake at 350 degrees for 1 hour.

Rest in pan for 15 minutes. Yields 10 serving slices.

Claytor Family Valley View

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