Holiday Cookbook

overall and Appetizers Little Cheddar Meatloaves a big hit at Heine home

by Mary Thomas Layton the southern

Carol Heine knew her Little Cheddar Meatloaves were a hit at home in Pinckneyville, but she really didn’t expect all of the attention she received at the holiday recipe contest. This is the first year she’s even entered.

Not only did Heine win in the appetizers category, she also walked away the grand prize winner.

“I was flabbergasted,” she said. “I guarantee that if I had known I was going to win, I would have gone to the beauty parlor to get my hair done.”

Heine said she copied the recipe out of a magazine and has been making the little single-serving meatloaves for about seven years.

“There are all kinds of recipes out there for meatballs, but not many for meatloaf,” she said. “I’ve had fun with this. The cheese is what really makes it good.”

Heine brought four meatloaves to the contest, but she usually makes 24 in what she describes as a “tremendous” crock pot.

She serves the meatloaves with little potatoes cut in half, seasoned with rosemary and thyme.

“My daughter (Tina Huge of Pinckneyville) came up with that idea,” Heine said. “It’s her idea of a garnish.”

Little Cheddar Meatloaves 1 egg 1 cup shredded cheddar cheese 1/2 cup quick oats 1/2 cup diced onion 1 teaspoon salt 1 pound lean ground beef

Heine

Topping: 2/3 cup ketchup 1/2 cup brown sugar 1 1/2 teaspoons mustard Add egg, milk, cheese, oats and salt; mix well. Shape into eight mini loaves, put into 9x13-inch baking pan. Stir ketchup, mustard and brown sugar; spoon over loaves. Bake uncovered at 350 degrees for 45 minutes.

Carol Heine Pinckneyville

Aaron Eisenhauer / The Southern

Little Chedder Meatloaves by Carol Heine.

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• Bob Williams, publisher bob.williams@thesouthern.com

Page 2 Friday, November 16, 2012 The Southern Illinoisan • Holiday Cookbook

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Holiday Cookbook • The Southern Illinoisan Friday, November 16, 2012 Page 3

BLT Dip

6-8 ounces sour cream 1 1/2 cups Hellman’s mayonnaise 1 large or 2 small tomatoes 1 package Oscar Mayer pre-cooked bacon, torn into pieces Chop tomatoes, mix all together. Best if served with pretzels.

Deloris Motsinger Pittsburg

Browned Sugared Squash

1 Acorn squash 1 1/2 tablespoons butter 1 1/2 teaspoon brown sugar 1/4 teaspoon salt 1/4 teaspoon ginger 1/2 teaspoon cinnamon Preheat oven to 350 degrees.

Split squash, remove seeds.

Wrap each half in foil leaving top of half uncovered. Put 1 pat of butter in each and sprinkle with

the ingredients above. Bake about 1 hour. Serve warm.

Rebecca Malone Thompsonville

Buffalo Chicken Dip

1 8-ounce package cream cheese, softened 1 1/2 cup ranch salad dressing 1/2 cup redhot pepper sauce 1/2 cup shredded mozzarella cheese 2 cans (12 1/2 ounces each) chunk chicken breast in water, drained Heat oven to 350 degrees.

Place cream cheese into deep baking dish. Stir until smooth.

Mix in salad dressing, redhot pepper sauce and cheese. Stir in chicken. Bake 20 minutes or until mixture is heated through.

Stir. Serve with crackers or vegetables.

Sherry Reuter Pinckneyville

Cheeseburger Mini Muffins

1/2 pound ground beef 1 small onion, finely chopped 2 1/2 cups flour 1 tablespoon sugar 2 teaspoons baking powder 1 teaspoon salt 3/4 cup ketchup 3/4 cup milk 1/2 cup butter or margarine melted 2 eggs 1 teaspoon prepared mustard 2 cups (8 ounces) shredded cheddar cheese In skillet cook ground beef and onion over medium heat till meat is no longer pink; drain. In bowl combine flour, sugar, baking powder and salt. In another bowl combine ketchup, milk, butter, eggs and mustard; stir into the dry ingredients just till moistened. Fold in the beef mixture and cheese. Fill sprayed miniature muffin cups three fourths full. Bake at 425 degrees for 15 to 18 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Refrigerate any leftovers.

This recipe can be fixed as appetizers or as regular sized muffins. If made as regular size muffins bake for 20 to 25 mins.

Mini muffins makes 5 dozen and the regular muffins makes 2 dozen.

Helen Townley Ewing

Chicken Curry Cream Cheese Pops

1/4 pound cream cheese, softened 2 tablespoons mayonnaise 1 10-ounce can white cooked chicken 1 tablespoon curry powder 1 tablespoon chopped chutney 1/2 teaspoon salt 1 cup blanched slivered

almonds 1 cup grated coconut, toasted 3 dozen Popsicle sticks In a large mixing bowl, mash cream cheese. Add all remaining ingredients except the coconut and mix well. By the spoonful, roll into walnut size balls. Coat with coconut and push onto a popsicle stick. Chill in the refrigerator for at least 30 minutes. These can be made a day in advance or even made ahead and frozen.

Makes 3 dozen pops.

Faith Freeman Carbondale

Delicious Dip with Tortilla Chips

1 pound ground chuck 1 pound hot sausage 1 medium onion, chopped 2 pounds Velveeta cheese 1 can nacho cheese soup milk (half can of empty nacho soup can) 1 can mushroom soup Brown ground chuck, hot sausage and onion in a large pan. Add cheese, soups and milk.

Fold in together. Put in crock pot to simmer. Enjoy!

Sue Peterman Carbondale

Roasted Mixed Nuts

1 pound mixed nuts(about 4 1/2 cups) 1/4 cup maple syrup 2 tablespoons brown sugar 1 1-ounce package dry ranch salad dressing mix In a bowl, combine nuts and maple syrup; mix well. Sprinkle with brown sugar and salad dressing mix; stir to coat.

Spread in greased 10x15-inch baking pan. Bake at 300 degrees for 25 minutes or until light brown and cool.

WANT MORE: For more recipes, go to www.thesouthern.com Page 4 Friday, November 16, 2012 The Southern Illinoisan • Holiday Cookbook

Judy Mezo De Soto

Breads

Nothing tops Teaney's special bread

by Mary Thomas Layton the southern

What goes well with Brenda Teaney’s prizewinning Really Easy Crusty Yeast Bread? Everything imaginable and nothing at all.

Teaney said her family likes to eat it plain, and everybody fights over the crust. “We all like the heel. My family likes that part especially, probably because it’s crunchy,� she said. “And, they love it when it’s hot.�

Of course, the Teaneys also like it with butter, sorghum, jelly and similar spreadables. “I just found the recipe in some publication and kind of

adapted it to my methods,�

Teaney said. “I make it different every time.�

On the evening before the holiday contest, Teaney said she baked a loaf of bread at her home in Du Quoin “just to make sure it turned out OK.� She had planned to bake a fresh loaf early the next day, prior to the mid-morning contest.

But, obligations got in the way and she didn’t have time. So, she grabbed her day-old bread, headed to Carbondale and returned home that afternoon with a prize. — Really Easy Crusty Yeast Bread pictured on page 6.

1RUPDO 0653

Really Easy Crusty Yeast Bread 1 1/2 cups slightly warm water 1 teaspoon sugar 2 teaspoon instant yeast 3 1/4 cups bread flour 2 teaspoons salt more flour as needed

%ODFN )ULGD\ 3URPR 3ULFH

Teaney

Fill the sink or a huge bowl with warm (not hot) water and try to keep it warm. You will be putting your bowl of dough in there to rise.

This really cuts down on the rising time but make sure it is warm and not hot or it will kill the rise.

In a large bowl, combine 1 1/4 cups flour with yeast and then add sugar and the 1 1/2 cups of slightly warm water. Stir until fairly smooth. Put the bowl down in the warm water in the sink and cover with towel or waxed paper. (This keeps the dough at a consistant temperature) When it is almost double in size and very bubbly add the rest of the flour (2 cups) that has been mixed with the salt. Let it rest about 10 or 15 minutes and then knead it right in the bowl a few minutes until smooth. You may add a little more flour if necessary and grease your hands and/or the bowl if it sticks. Repeat this process three to five times according to how much time you have. As you go along it will become very elastic and stretchy with big bubbles of air.

Heat the oven to 400 degrees and grease a cookie sheet. Shape the dough into the shape of a French bread loaf and place on the pan.

Spritz the loaf with water and let it sit in a warm place and let rest 15 minutes more. Bake until golden brown and hollow sounding when tapped. Place on a rack to cool if you can resist cutting it warm.

1RUPDO 0653

%ODFN )ULGD\ 3URPR 3ULFH

Brenda Teaney Du Quoin

Holiday Cookbook • The Southern Illinoisan Friday, November 16, 2012 Page 5

Sour Cream Almond Coffee Cake

1 3/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 4 tablespoons butter, (unsalted) room temperature 1 8-ounce container light sour cream 3 large egg whites 2 teaspoons vanilla extract 1/2 teaspoon spiced rum 1/3 cup dark brown sugar, firmly packed 1/2 cup toasted, sliced almonds 1 teaspoon ground cinnamon Non-stick cooking spray 1/2 cup powdered sugar 2 teaspoons half and half or heavy cream

Aaron Eisenhauer / The Southern

Really Easy Crusty Yeast Bread by Brenda Teaney.

Nutty Apple Muffins

1 1/2 cups all-purpose flour Preheat oven to 350 degrees. In a large mixing bowl, beat sugar and butter together until smooth. Add sour cream, egg whites, vanilla 1 1/2 teaspoon baking soda 3/4 teaspoon salt extract and rum. Beat well to combine. Set aside. In a medium bowl, 1/2 teaspoon nutmeg combine flour, baking powder, baking soda and salt. Whisk together until well combined. Add flour mixture to the butter mixture and beat, 2 eggs just until all ingredients are moistened. Set batter aside. In a small 1 cup plus 2 tablespoons bowl, combine brown sugar, almonds and ground cinnamon together. sugar Spoon half of batter into an 8-inch square baking pan that has been 1/3 cup vegetable oil sprayed with non-stick cooking spray. Sprinkle evenly with half brown 2 cups diced apples (peeled) sugar mixture. Spread remaining brown sugar until all is gone. Bake 1 1/2 cups chop pecans for 35 to 40 minutes, or until a wooden pick inserted in center comes 3/4 cups coconut (flaked) out clean. Let cool 15 minutes in pan; set aside. In a small bowl, stir together powdered sugar, half and half, and 1/4 teaspoon vanilla extract until smooth. Drizzle over coffee cake. Makes 9 servings.

Amanda Smith Jonesboro

Apple Bread

1 cup sugar 1/2 cup shortening 2 eggs 1 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups apples, chopped and pared 1/2 cup chopped nuts (walnuts or pecans) 1 tablespoon sugar 1/4 teaspoon ground cinnamon

WANT MORE: For more recipes, go to www.thesouthern.com

2 tablespoons oleo or butter 1/4 cup brown sugar 1 tablespoon white corn syrup 1/2 teaspoon cinammon small can (package of 10) biscuits 1 small can crushed pineapple (drained)

In large bowl combine flour, baking soda, salt and nutmeg. In another bowl beat eggs, sugar and oil. Stir in apples nuts and coconut. Stir into the dry ingedients just til moistened.

Fill 18 greased muffin cups about 3/4 full. Bake at 350 degrees for 25 to 30 minutes. Cool 10 minutes, then turn out muffin onto wire rack.

Put oleo in a 9-inch round pie plate and melt in microwave. Add sugar, syrup, and cinammon. Stir until the sugar is dissolved.

Sprinkle the crushed pineapple in plate and mix well. Separate bscuits and place on top of pineapple mixture. Bake in a preheated 400 degree oven until brown. Carefully invert onto a serving plate. Chopped nuts can be added if desired.

Poppy Seed Bread

Hot Pretzels

Rebecca Malone Thompsonville

Heat oven to 350 degrees. Grease and flour 9x5x13-inch loaf pan.

Mix 1 cup sugar, shortening, eggs and vanilla. Stir in flour, baking powder, baking soda and salt until smooth. Stir in apples and nuts.

Spread in pan. Mix 1 tablespoon sugar and cinnamon; sprinkle over batter. Bake until wooden pick inserted in center comes out clean, 50 to 60 minutes. Immediately remove from pan. Cool bread completely before slicing. Store tightly covered.

Pineapple Upside Down Biscuits

1 white cake mix (no pudding in mix) 4 eggs 1/4 cup poppy seeds (1 1/4-ounce can) 1/2 cup oil 1 cup hot water 1 package instant coconut cream pudding

Combine ingredients. Bake Zoe Buchanan Carterville for 30 to 40 minutes at 350

degrees. Makes 5 small pans.

Gloria McPherson Du Quoin

Page 6 Friday, November 16, 2012 The Southern Illinoisan • Holiday Cookbook

Marilyn White Metropolis

1 envelope ranch dressing mix 1 cup oil 2 tablespoons red pepper flakes 1 pound pretzels Place oil, ranch and pepper flakes in Ziploc bag. Combine mixture. Add pretzels. Turn bag until pretzels are coated. Leave on counter. Turn again later.

Ready in 48 hours.

Linda Smith Ava

cookies Prize-winning recipe has been a cash crop

by Mary THoMaS LayTon ThE SoUThErN

Sara Bean’s prize-winning Butter Horns, a recipe passed down from her mother, has been a cash crop.

In the 1960s, while living in Joliet, Bean’s family brought in extra cash selling Butter Horns.

“On of my neighbors worked at the high school and would come get orders,” Bean said. The Butter Horns sold for 60 cents a dozen or $1 for two dozen.

Now, the Zeigler woman gives away her cookies.

“I bake between 90 and 100 dozen between

Thanksgiving and Christmas,” Bean said. “Everybody looks forward to getting them.”

She said keeping the cookie dough Bean cold is very important during preparation.

And, because of that, only one portion of the dough should be rolled out at one time.

“At Christmas time, I make a lot of different types of cookies,” Bean said, “but the Butter Horns are my main thing.”

— Butter Horns recipe on page 8.

AAroN EISENhAUEr / ThE SoUThErN

Butter Horns by Sarah Bean.

Holiday Cookbook • The Southern Illinoisan Friday, November 16, 2012 Page 7

Butter Horns

Dough: 4 cups flour 1 1/2 teaspoon salt 1 teaspoon vanilla 1 small cake yeast 1 1/4 cup margarine (2 1/2 sticks) 3 egg yolks, beaten 3/4 to 1 cup sour cream Sift flour; add salt.

Crumble yeast into flour.

Cut margarine into flour mixture, add beaten egg yolks, sour cream, and vanilla. Wrap in waxed paper and chill after making into a roll and marking off 8 equal parts.

Filling: 3 egg whites 1 cup sugar 1/4 pound ground nuts 1 teaspoon vanilla powdered sugar Beat 3 egg whites until stiff; add sugar gradually. Fold in ground nuts and vanilla.

Dredge clean surface with powdered sugar (not flour). Roll out 1 of the equal parts of dough into a 9 or 10-inch circle.

Cut dough into 8 wedges. Put 1 teaspoon of filling on each wedge and roll dough from outside to center, making a crescent type roll. Bake at 400 degrees for 15 to 20 minutes. Sift powdered sugar on top.

My recipe came from my mother over 50 years ago. My mother sold them in Zeigler for many years.

I bake at least 100 dozen between Thanksgiving and Christmas for family and friends.

WANT MORE: For more recipes, go to www.thesouthern.com Anzac Biscuits

3/4 cup butter, melted 1 tablespoon golden syrup 1 teaspoon baking soda 1 cup flour 1 cup sugar 1 cup rolled oats 1 cup unsweetened coconut powder 1/4 tsp salt Preheat oven 350 degrees. Melt butter in small saucepan over medium heat. Add golden syrup and baking soda and stir well.

Remove from heat and set aside.

In a bowl mix together flour, oats, sugar, coconut powder and salt.

Add the butter mixture to the dry ingedients and stir with a wooden spoon. Roll about 1 1/2 tablespoons of dough into small balls and flatten between the palms of you hands. Place dough on greased cookie sheet about 2 inches apart to allow for spreading. Bake about 10 to 12 minutes or until golden brown. Remove from oven and let biscuits sit on cookie sheet for 5 minutes.

Remove biscuits from the cookie sheet and cool on a wire rack.

Makes 10 to 15 biscuits.

This is a traditional recipe from Australia and New Zealand made to commemorate the ANZAC solldiers from World War I. This crunchy biscuit was sent across the sea by the wormen to the soldiers. National ANZAC Day is celebrated April 25. In Australia and New Zealand cookies are called biscuits. Golden syrup and powdered coconut can be found at the International Grocery at Murdale Shopping Center in Carbondale,IL. Unsweetened flaked coconut can be substituted for the powdered coconut.

Susan Chamberlain Carbondale

Butter Rum Coffee Crispies

1 cup butter 1 teaspoon rum flavoring 1 cup flour 1/2 cup cornstarch 1/2 cup confectioner’s sugar 1 tablespoon butter rum flavored instant coffee 1/2 teaspoon salt 1/2 cup chopped walnuts In a large mixing bowl, cream butter and rum flavoring until smooth and creamy. Blend in dry ingredients. Stir in nuts and form into a 1 1/2 round log, wrapping in plastic wrap, and chilling for at 4 hours or overnight. When ready to bake, remove plastic wrap and slice into 1/4-inch slices and place on ungreased cookie sheet. Bake in a preheated 300 degree oven for 20 to 25 minutes or until just slightly browned. Remove and let cool on baker’s rack.

Makes 2 to 3 dozen cookies

Faith Freeman Carbondale

Lula Moss’s Sugar Cookies/Old English Sugar Biscuits

1 cup lard (or Crisco) in 1 cup milk 1 level teaspoon baking soda 1/2 teaspoon salt 2 cups sugar 3 eggs 1 1/2 teaspoon vanilla 3 heaping teaspoons baking powder

Mix. Sift in 2 cups flour. Mix with hands, then add flour to stiffen to roll. Roll and cut. Place on cookie sheet. Sprinkle with sugar. Bake 10 minutes at 350 degrees. Makes several dozen soft sugar cookies or sugar biscuits.

Roll thin for sugar cookies or thick for sugar biscuits.

Judy K. Cunningham Carbondale

Sarah Bean Zeigler

Page 8 Friday, November 16, 2012 The Southern Illinoisan • Holiday Cookbook

Aaron Eisenhauer / The Southern

Red Velvet Crinkle Cookies by Stephanie Gladson.

Red Velvet Crinkle Cookies

6 tablespoons butter 1 cup powdered sugar 1 teaspoon cornstarch 1 box red Velvet cake mix 2 large eggs 1 teaspoon lemon zest (optional) Preheat oven to 375 degrees.

Melt butter; set aside to cool.

Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend. Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms. Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.

Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely. Store in airtight container with wax paper or parchment separating layers.

This is a recipe that my grandmother found in a booklet distributed by Duncan Hines and shared with me. I have made these cookies time and time again, especially around Christmas and they are always a big hit with family and friends. The recipe is simple, easy and delicious. It is perfect for sharing during the busy holiday season!

Stephanie Gladson Murphysboro

desserts Coconut cake popular at gatherings

by Mary THoMaS LayTon ThE SoUThErN

Magen Livesay of Anna loves Christmas and everything that goes with it.

And, that includes her Holly Jolly Coconut Cake.

“It reminds me of Christmas time and a great big snowball,” Livesay said.

The youngest awarded winner in the contest, Livesay has been out of high school only four years. But, despite her youth, she has racked up plenty of hours in the kitchen.

She learned how to bake

from her grandmother and mother, and she has participated in numerous FCCLA contests and county fairs.

“You name it. I’ve been in it,” Livesay said.

She said Holly Jolly Coconut Cake is “an easy cake to make, especially if you have a family and not a lot of time to devote to baking.”

Adding extra coconut to the recipe, at her discretion, and then adorning the cake with holly are two ways Livesay makes her cake stand out.

apple Pie Sweet as Candy Crust: 2 1/4 cup all-purpose flour 1/4 teaspoon salt 2/3 cup shortening (lard or vegetable shortening) 8 to 10 tablespoons cold water Filling: 1 1/2 cups granulated sugar 3/8 cup flour 1 1/2 teaspoon cinnamon 5 cups thinly sliced apples 1/2 cup chopped pecans 2 teaspoons rum 1/2 cup carmel apple dip 2 tablespoons milk 1 cup all-purpose flour 1/2 cup packed brown sugar 1/4 cup butter 1/4 cup cream cheese 1/2 cup whole pecans Crust: Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the flour mixture, gently toss with a fork. Push moistened dough to side of bowl. repeat using 1 tablespoon water at a time, until all the flour mixture is moistened. Divide in half; form each half into a ball. refrigerate while making filling.

AAroN EISENhAUEr / ThE SoUThErN

Holly Jolly Coconut Cake by Magen Livesay.

on a lightly floured surface, use your hands to flatten 1 dough ball. roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin and unroll into a 9-inch pie plate. Trim pastry to 1/2-inch beyond edge of pie plate. Transfer filling to pastry-lined pie plate. roll remaining dough ball into a circle about 12-inch diameter. Cut into 1/2-inch wide strips. Weave twisted strips over filling in a latice pattern.

Filling: In large bowl, mix granulated sugar, 3/8 cup flour and the cinnamon. Add apples one cup at a time and toss to coat. Spoon apple mixture into crust-lined plate. In a small bowl, mix 2 tablespoons caramel apple dip and the milk.

Drizzle over apples. Sprinkle the 2 teaspoons of rum over the apple mixture. Layer the chopped pecans over the apples. In medium bowl, mix 1 cup flour and the brown sugar. With pastry blender, cut in butter and cream cheese until mixture looks like coarse crumbs. Sprinkle over filling. Cover filling with lattice top as directed above. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim.

Seal and flute. Bake at 375 degrees 50 to 60 minutes or until golden. Cool 10 minutes.

Spoon the remaining caramel apple dip in between each lattice space. Place a whole pecan in the caramel. Cool 2 hours before serving.

MarCia allen MurPHysboro

Holly Jolly Coconut Cake

1 package yellow butter cake mix (2 layer) 7 ounces Angel Coconut Livesay 1 pint sour cream 2 cups sugar 1 large 16-ounce Cool Whip In a mixing bowl, prepare yellow butter cake mix according to package instructions for two 8-inch cake pans and bake. Cool.

In a large bowl, mix together sugar in the sour cream until dissolved, and then add Cool Whip and coconut, stirring until thoroughly combined. Split the two layers into four using a serrated knife. Distribute coconut icing evenly between layers and ice top and sides.

Sprinkle extra coconut all over the outside. Place in refrigerator in air tight container for 3 days before serving. The delay of serving allows for the coconut flavor to permeate the entire cake.

Magen livesay anna

Holiday Cookbook • The Southern Illinoisan Friday, November 16, 2012 Page 9

Tropical Cheesecake

Crust: 1 cup flaked coconut 1/4 cup chopped almonds 2 tablespoons butter, melted Filling: 2 packages, 8 ounces each of cream cheese, softened 1 cup sugar 3 tablespoons cornstarch 3 eggs 1 cup sour cream 3 tablespoons lemon juice 2 teaspoons vanilla extract 1/4 teaspoon almond extract Topping: 1/3 cup apricot preserves 1/2 cup pineapple tidbits 2-4 kiwifruit, peeled, sliced and halved 1/4-3/4 cup flaked coconut, toasted In a small bowl, combine coconut and almonds; stir in butter. Press onto the bottom of a greased 9-inch springform pan.

Bake at 350 degrees for 10 minutes. Cool on a wire rack.

In a medium mixing bowl, beat cream cheese and sugar until smooth. Add cornstarch and beat well. Add eggs; beat on low just until combined. Add sour cream, lemon juice and extracts; beat until just blended. Pour over crust. Bake at 350 degrees for 45 to 50 minutes or until center is almost set. Cool on a wire rack for 1 hour; refrigerate until ready to serve.

When ready to serve, prepare topping. In a small saucepan, heat preserves, stirring to break up any apricot pieces. Brush preserves over sides and top of cheesecake. Press coconut onto sides of cheesecake, and arrange pineapple and kiwi on top of cheesecake. Sprinkle with remaining toasted coconut.

Serves 10 to 12.

Faith Freeman Carboneale

Chocolate Pecan Pie

1 cup sugar 3/4 cup light corn syrup 1/4 cup margerine (melted) 3 eggs beaten 1 teaspoon vanilla extract 1/2 chocolate chips (melted) 1/2 cup chopped pecans 1 unbaked 9-inch crust 1 cup pecan halves Combine first five ingredients in large bowl and stir well. Pour mixture into pie shell over the chocolate chips and pecan pieces. Top with pecan halves.

Bake at 350 degree oven 45 to 50 minutes until set. Cool.

Rebecca Malone Thompsonville

A Sweet Treat

1 8-ounce package cream cheese, softened 1 cup sugar 1 egg yolk white bread, crusts removed margarine cinnamon sugar Mix cream cheese, sugar and yolk well. Spread on bread. Roll up jelly-roll style and place on a cookie sheet. Brush with melted margarine and roll in cinnamon sugar. Bake 350 degrees until light golden brown. Serve warm.

Turtle Trifle by Phyllis McGee.

Aaron Eisenhauer / The Southern

Turtle Trifle

8 ounces mascorpone cheese, softened (can subsitute cream cheese) 1 1/2 cups whipping cream 1 1/2 teaspoon vanilla 1 extra large pecan pie, cut into 1 inch cubes 1/3 cup chocolate fudge topping 1/3 cup caramel topping 1/2 cup chopped pecans, toasted Beat cheese, whipping cream and vanilla in a large bowl at medium speed for 2 to 3 minutes, or until smooth. Place half of pie cubes in bottom of a 4-quart trifle dish, or tall 4-quart glass bowl. Spread half of whipping cream mixture over cubes. Drizzle half of fudge and caramel toppings and half of chopped pecans. Repeat layers. Chill 1 to 8 hours.

Phyllis McGee Pinckneyville

Judy Mezo Cheese Cake Squares De Soto 16 ounces cream cheese, softened

1 cup ricotta cheeese 1 1/2 cups granulated sugar 4 eggs 1/4 cup butter or margarine, melted and cooled 1 8-ounce package Velveeta 3 tablespoons cornstarch Cheese 3 tablespoons all-purpose flour 1 cup margarine 1 tablespoon vanilla flavoring 1 cup peanut butter 2 cups (16 ounces) sour cream 2 teaspoons vanilla 2 pounds confectioner’s sugar Assortment of fresh fruit, your choice chopped nuts (optional)

Creamy Peanut Butter Fudge

Melt cheese and margarine in a saucepan over low heat. I use my crockpot. Place peanut butter and vanilla in large bowl. Add cheese in mixture. Mix well. Add sugar and nuts; mix. Cut into squares. Refrigerate, 18 servings.

Mary Carolyn Threlkeld Steeleville

In a mixing bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition.

Add butter, cornstarch, flour and vanilla; beat until smooth. Fold in sour cream. Pour into a greased or oiled 13x9x2-inch baking pan.

Bake, uncovered, at 325 degrees for one hour. Do not open oven door. Turn oven off. Let cheesecake stand in closed oven for 2 hours.

Do not peek. Cool completely on a wire rack. Chill several hours or overnight. Top each square with fruit if desired. Yield: 20 small servings.

Page 10 Friday, November 16, 2012 The Southern Illinoisan • Holiday Cookbook

Dixie Terry Goreville

entrees

Casserole now a signature dish

by Mary THoMaS LayTon ThE SoUThErN

Sue Peterman’s chicken casserole is quickly becoming her signature dish.

“I think it’s delicious.

Everybody I know Peterman likes chicken. The cup of shredded cheese makes it really good, and the French’s onions give it an extra pop,” Peterman said.

The casserole is popular at home, as well as special dinners at First United Methodist Church in Carbondale.

Peterman said she has always been health-conscious when it comes to her cooking.

“I always get the best ingredients. That makes all the difference,” she said.

The Carbondale woman, who has been a cook all of her life, especially loves feeding her children, grandchildren and her great-granddaughter Lexi.

Accustomed to being in the winner’s circle, Peterman has brought home prizes from three of the last four holiday contests.

Her past award-winning dishes include Banana Nut Bread and OMG Brownies.

Lower alabama Shrimp Gumbo

2 cups sliced celery 1 cup chopped onion 1 cup chopped green pepper 3 cloves minced garlic 1/4 cup olive oil 1/4 cup all-purpose flour 1 28-ounce can whole tomatoes, undrained and roughly chopped 1 15-ounce can tomato sauce

AAroN EISENhAUEr / ThE SoUThErN

Chicken Casserole 3 cups cooked chicken 1/2 cup slivered almonds 1 8-ounce can sliced chestnuts 1 4-ounce jar pimentos 2 cups sliced celery 1 can cream of chicken soup

1 cup shredded cheddar cheese 1 1/2 cup mayonnaise 1 tablespoon lemon juice 1 teaspoon salt 1/2 teaspoon pepper

Mix all together and put in 8x14-inch dish. Bake at 325 degrees for 45 minutes.

Sprinkle 1 can french fried onions and put back for 10 to 15 minutes.

sue PeterMan CarbonDale

2 tablespoons Worcestershire sauce 4 teaspoons salt 1 16-ounce can okra, undrained 12 ounces frozen uncooked shrimp, partially thawed 12 ounces frozen crabmeat 1/2 cup cooking sherry 2 tablespoons dried parsley flakes Sautee celery, onions, green pepper and

garlic, in oil, in a 6-quart Dutch over until tender (about 10 minutes). Stir in flour.

Blend in tomatoes, tomato sauce, Worcestershire sauce and salt. Cover and simmer for 45 minutes. Add okra, shrimp, crabmeat, sherry and parsley. Simmer for additional 20 minutes, stirring occasionally.

Serve in warmed bowls with your favorite crusty bread. Makes 10 to 12 servings.

DaviD a. geiger MurPHysboro

Holiday Cookbook • The Southern Illinoisan Friday, November 16, 2012 Page 11

Recipe To Success

This wife, mother (& 40 Hr/Wk Secretary) says she doesn’t want to mislead anyone, admitting that everyday is challenging in regards to making healthy food choices. Murphy says while she’s likely to fight this battle (with weight gain) for the rest of her life, SI Medical Weight Loss has given her the tools necessary to manage her waistline more easily.

The “New Michelle� is now in size 3 pants (from a 12).

She says she’s more energetic, happier, and healthierMission Accomplished!

Healthy Holiday Recipe PUMPKIN OAT MUFFIN/BARS 1 1/2 CUPS whole wheat flour 1 CUP oats ( steel cut oats preferred) 1/2 CUP splenda brown sugar 1/2 CUP walnuts chopped or your favorite nut 1 tablespoon baking powder 1 1/2 teaspoon pumpkin pie spice or cinnamon 1 CUP pumpkin 3/4 CUP fat free milk (skim or 1%) 1 egg slightly beaten 1/3 CUP vegetable oil

DIRECTIONS: 1.) Mix All Dry Ingredients Together. Add pumpkin, milk, oil and slightly beaten egg to separate bowl. (Do Not Over Mix) add walnuts 2.) Bake at 375 or 400 degrees for about 15-20 Minutes, use toothpick to check middle to see if done. DO NOT OVERCOOK. VARIATIONS: giant/mini/reg muffins or spread on cookie sheet, then cut into squares.

NUTRITION INFORMATION CALORIES 113 FAT 4.8 gm CARBOHYDRATES 15 gm PROTEIN 2.9 gm

Recipe makes 24 bars.

23(1,1* ,1 07 9(5121 ,/ '(&(0%(5 Page 12 Friday, November 16, 2012 The Southern Illinoisan • Holiday Cookbook

salads Longtime school cook now feeding smaller masses

by Mary Thomas Layton the southern

Food has been a big part of Marjorie Lampe’s life. For 18 years, she cooked for the masses at Trico school. Now, slightly smaller masses are bellied up to her kitchen table in Campbell Hill.

Lampe’s prize-winning Water Chestnut and Pea Salad is a new favorite in her household, but only because she’s been making if for just a year or so. Lampe doesn’t recall where she found the recipe.

“I’m very much a vegetable lover. It just appealed to me,” Lampe said. “Everybody who’s tried it seems to like it.

So far, so good.”

She said the salad goes well with turkey and chicken dinners.

“I enjoy cooking very much. When I Lampe was 11, my mother went to work full time and I started cooking at home,” Lampe said.

“Sometimes, I did good.

Sometimes, I didn’t.”

Her son, Carl, owns The Country Cupboard convenience store in Campbell Hill, and her daughter-in-law, Mary, is a cook at Trico school.

“I’ve got food coming and going,” Lampe said.

Water Chestnut Pea Salad

2 medium carrots sliced and cooked, tender crisp 1 16-ounce package frozen peas 1 8-ounce can water chestnuts, drained and sliced 2 green onions, thinly sliced 1/2 cup shredded mozzerella cheese 1/2 cup ranch dressing (prepared) 5 strips bacon, cooked and crumbled 1/4 teaspoon salt 1/4 teaspoon pepper

Pot Luck Macaroni Salad

1 box macaroni 1/4 cup celery, finely chopped 1 medium sweet onion, finely chopped 1 small package frozen peas (cook and cool) 1 pound fresh bacon pieces (crisp) 1 small can Swanson chicken (white meat) 3/4 cup chopped raw carrots 2 cups small cauliflower buds 3 cups small broccoli pieces Cook macaroni in boiling salted water. Rinse, drain, and let cool. Combine all above ingredients with cooled macaroni. While cooling, mix dressing.

Dressing: 1 cup miracle whip 1 cup mayonnaise 1/4 cup parmesan cheese Blend in creamy vidalia onion dressing to taste (about 1/4 cup) 1 teaspoon sugar Combine dressing with salad.

Depending on box size of macaroni you may not need all the dressing or you could have to make a little more. It should be well coated.

Mary Mathews Herrin

Aaron Eisenhauer / The Southern

Mix cooled carrots, peas, water chestnuts, onions and cheese.

Combine ranch dressing, bacon, salt and pepper. Mix and chill until serving. Serves 6.

Marjorie Lampe Campbell Hill

WANT MORE: For more recipes, go to www. thesouthern. com

Banana Salad

1 package of instant vanilla pudding, any size (size depends on how how much you want to make) bananas miniature marshmallows crushed peanuts Cool Whip if desired Place a layer of the pudding in the bottom of a medium size bowl. Add a layer of sliced bananas, a layer of the marshmallows and then a layer of crushed peanuts. Add another layer of pudding, more marshmallows and another layer of crushed peanuts.

If desired, top it with a layer of Cool Whip and more crushed peanuts.

Marilyn White Metropolis

Taffy Apple Salad

1 8 or 12-ounce container of Cool Whip 1 8-ounce package cream cheese, whipped 6 granny smith apples 6 to 8 snicker bars, frozen In a large bowl combine Cool Whip and cream cheese until smooth.

Cut unpeeled apples into bite size pieces and fold into Cool Whip mixture.

Place frozen snickers into ziploc bag and crush with hammer into bite size chunks.

Fold into apple, Cool Whip mixture.

Keep refrigerated until ready to serve.

This is a very different type of apple salad that is easy to make.

You can change the type of apple and candy bars to your liking.

Kathy Neff Marion

Holiday Cookbook • The Southern Illinoisan Friday, November 16, 2012 Page 13

side dishes AAroN EISENhAUEr / ThE SoUThErN

Traditional dish passed on through the family

by Mary THoMaS LayTon ThE SoUThErN

Holiday Dressing Mix these ingredients early in the morning or the night before and refrigerate.

1 1/2 loaves 3-day old bread (white), cubed 3 eggs, blended

2 to 3 stalks celery, chopped 1 medium onion, chopped 3 cans chicken broth 5 teaspoons sage salt pepper

Saute celery, onion, chicken broth in four teaspoons butter.

Bake 45 minutes in 350 degree oven for one hour.

gloria MCPHerson Du Quoin

roasted Holiday Vegetables

Fresh brussel sprouts, cut in halves 1 large red onion, cut in wedges 1 celery root, diced 1 fennel bulb, diced 1 package small carrots, cut in halves several ribs of celery, sliced salt and pepper 1 teaspoon fennel seed 2 tablespoons olive oil Put all veggies in large flat oven pan.

Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon of fennel seed and 2 tablespoons of olive oil. Mix well. roast in preheated 400 degree oven uncovered for 20 minutes. Stir and continue to roast until tender, about 20 minutes additionally.

Serves 8.

DorotHy sisk CarbonDale

Gloria McPherson’s awardwinning Holiday Dressing, a traditional holiday dish, was passed down to her from her late mother-in-law, Pauline McPherson, who had lived in Zeigler.

The Du Quoin woman said the secret to her savory dressing is to put the ingredients together the night before it is cooked, so that the favors blend together.

She added that the moisture and taste of sage make her dressing stand out.

Since it’s a big recipe — she prepares it in a 9x13 dish — McPherson serves the

dressing only when company comes over.

But, that makes it all the more special, especially during the McPherson holidays.

The Holiday Dressing always adorns the table at Thanksgiving, wherever the meal is prepared.

This year, McPherson’s daughter, Lisa Baynes, is preparing the meal at her home in Nashville, Tenn. The family recipe was handed down to Baynes years ago.

McPherson plans to go to her daughter’s house early, so that she can help make the dressing the night before Thanksgiving.

Creamy Corn Pudding

barbecued beans

In a 9x13-inch baking dish that has been well-greased, mix the ingredients in the order listed. Place in an oven preheated to 350 degrees and bake until golden brown or you start to smell the dish. It’s not done until you can smell the creamy corn — you’ll know it when it happens — but for exact time, about 1 hour. Let cool for 10 minutes before serving. Serves 8 to 12.

Spray a small non-stick skillet with vegetable cooking spray. Saute bacon and onion. remove to a 5 1/2-quart non-stick Dutch oven or heavy pot. Add remaining ingredients. Stir to combine. Cover and simmer for 30 minutes.

2 cans whole kernel corn 4 tablespoons flour 4 tablespoons sugar 1 cup milk 2 cups Monterey cheese, grated 2 teaspoons salt 4 tablespoons butter, softened 4 eggs 1 small jar pimento 1 medium green pepper, 1/4-inch diced

niCHolas FlaCH CarbonDale

Page 14 Friday, November 16, 2012 The Southern Illinoisan • Holiday Cookbook

2 bacon strips, cubed 1 onion, chopped 2 cups cooked, small white beans 3/4 cup water 1/2 cup brewed coffee 1/4 cup low tomato paste 1 1/2 teaspoons dry mustard 1 teaspoon unsweetened cocoa powder 1/2 teaspoon paprika 1/2 teaspoon chili powder

Marty tHornton Herrin

WANT MORE: For more recipes, go to www.thesouthern.com

Holiday Cookbook • The Southern Illinoisan Friday, November 16, 2012 Page 15

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Page 16 Friday, November 16, 2012 The Southern Illinoisan • Holiday Cookbook

Banana Salad 1 package of instant vanilla pudding, any size (size depends on how how much you want to make) bananas miniature marshmallows crushed peanuts Cool Whip if desired.

Place a layer of the pudding in the bottom of a medium size bowl. Add a layer of sliced bananas, a layer of the marshamalows and then a layer of crushed peanuts.

Add another layer of pudding, more marshamallows and another layer of crushed peanuts.

If desired, top it with a layer of Cool Whip and more crushed peanuts.

I got this recipe from a lady at our former congregation who always made it for our potlucks. It was one of the few dishes that was completely empty at the end of the meal.

Marilyn White Metropolis

Easy Coleslaw 1/2 cup sugar 1/4 cup white vinegar 1/2 teaspoon prepared mustard 1/4 cup water 2 cups chopped cabbage 2 medium stalks celery, chopped 1/2 medium red bell pepper, chopped 1/4 medium green bell pepper, chopped 1 tablespoon salt 1 1/2 cups ice water Combine sugar, vinegar, mustard and water. Cook over medium heat, whisking until dissolved. Remove from heat and let stand for 1 hour. Combine cabbage, celery, peppers, salt and ice water. Mix well. Cover with plastic wrap and refrigerate for 1 hour. Drain cabbage mixture, squeezing out excess liquid. Add dressing.

Cover and refrigerate at least 2 hours before serving. This slaw will keep in the refrigerator for 6 to 8 weeks in an airtight container. Serves 4 to 6.

Marjorie Lampe Campbell Hill

Greek Salad 3 tomatoes, chopped 2 cucumbers, sliced 1/2 green bell pepper, seeded and sliced 1/2 onion, chopped 4 radishes, sliced 1 teaspoon onion 1/2 teaspoon dried leaf oregano 2 tablespoons wine vinegar

lettuce leaves, torn into bite size pieces 1 ounce feta cheese, crumbled 12 black olives In a large bowl, combine tomatoes, cucumbers, bell peppers, onion and radishes.

Mix together onion, oregano, vinegar and oil. Pour over mixture and toss. Chill before serving. Spoon mixture onto lettuce leaves. Top with cheese and garnish.

Serve with crusty french bread.

Marty Thornton Herrin

Holiday Dressing Mix these ingredients early AM or the night before and refrigerate.

1 1/2 loaves 3-day old bread (white), cubed 3 eggs, blended 2 to 3 stalks celery, chopped 1 medium onion, chopped 3 cans chicken broth 5 teaspoons sage salt pepper Saute celery, onion, chicken broth in four teaspoons butter.

Bake 45 minutes in 350-degree oven for one hour.

Gloria McPherson Du Quoin

Pot Luck Macaroni Salad 1 box macaroni 1/4 cup celery, finely chopped 1 medium sweet onion, finely chopped 1 small package frozen peas (cook and cool) 1 pound fresh bacon pieces (crisp) 1 small can Swanson chicken (white meat) 3/4 cup chopped raw carrots 2 cups small cauliflower buds 3 cups small broccoli pieces Cook macaroni in boiling salted water. Rinse, drain, and let cool. Combine all above ingredients with cooled macaroni. While cooling, mix dressing.

Dressing for Salad 1 cup miracle whip 1 cup mayonnaise 1/4 cup parmesan cheese Blend in creamy vidalia onion dressing to taste (about 1/4 cup) 1 teaspoon sugar

Combine dressing with salad. Depending on box size of macaroni you may not need all the dressing or you could have to make a little more. It should be well coated.

Mary Mathews Herrin

7-Layer Salad 1 head of lettuce, chopped 2 cup celery, 1/4-inch diced 2 cups frozen peas 2 cups cauliflower, 1/2-inch pieces 1 8 oz. can sliced water chestnuts 2 cups Miracle Whip 1/2 cup sugar 2 cups shredded chedder cheese 3 boiled eggs, sliced 8 pieces bacon, cooked crisp and crumbled In a large serving bowl, place the lettuce; then the celery on the celery, peas, cauliflower, water chestnuts. Spread the Miracle Whip completely over the veggies; then sprinkle with the sugar. Sprinkle the cheddar cheese, and place the sliced eggs on top and scatter the bacon all over. Cover with plastic wrap and refrigerate until ready to serve.

Serves 6 - 8 This is the perfect salad for any holiday party. It can be made at least a day ahead, super quick and super delicious!

Faith Freeman Carbondale

Swiss Chard and Apple Salad with Lemonage Vinaigrette 1 medium red apple, cored and julienned 1 cup swiss chard, thinly sliced 1 bulb fennel, thinly sliced 1/2 cup sliced red onion 1 mandarin orange, peeled, segmented and cut into halves 1/4 cup pitted kalamata olives, sliced 1/4 cup fresh basil, chopped 1/4 cup fresh flat-leaf parsley, chopped 1/4 cup fresh lemon juice 2 tablespoons fresh orange juice 1 tablespoon Dijon mustard 1/2 teaspoon celery seed 1/2 teaspoon dried oregano 1/4 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 cup olive oil

In a large bowl, combine apple, swiss chard, fennel, red onion, orange slices and olives together. Stir to combine. Set aside. In a small bowl, whisk together lemon juice, orange juice, dijon mustard, celery seed, oregano, salt and pepper.

Slowly add olive oil and whisk. Pour lemonage vinaigrette over swiss chard salad. Toss to combine.

Makes four to five servings My children are the toughest judges when it comes to eating salads. A mmm...and "it's very good Mom," is enough for me to smile and know I've done a good job.

Amanda Smith Jonesboro

Taffy Apple Salad 1 8 or 12-ounce container of cool whip 1 8 o-ounce package cream cheese, whipped 6 granny smith apples 6-8 snicker bars, frozen In a large bowl combine cool whip and cream cheese until smooth.

Cut unpeeled apples into bite size pieces and fold into cool whip mixture.

Place frozen snickers into ziploc bag and crush with hammer into bite size chunks. Fold into apple, cool whip mixture.

Keep refrigerated until ready to serve.

This is a very different type of apple salad that is easy to make. You can change the type of apple and candy bars to your liking.

Kathy Neff Marion

Terri's Favorite Salad Salad dressing 1 tablespoons fresh or dried onion 1 tablespoons worchestershire sauce dash of garlic powder 1 cup olive or any other good oil 1/4 cup apple cider vinegar 1/4 or more cup of brown sugar according to your taste 1/4 cup or more catsup according to your taste (It adds a lovely color to the dressing more than it adds flavor.)

Salad: Lettuce of any kind can of mandarin oranges, drained toasted walnuts or pecans (just toast in oven or microwave or for a special treat, use candied pecans or walnuts.) dried cranberries and, or raisins, sliced onion If you have it, add any fresh veggies, strawberries, apples, grated cheese or anything else that your family likes.

Dressing: Mix together all the ingredients with mixer or one of the little "boat motors" until it is very thick and well mixed. This will keep for a week or more in the fridge so can be made ahead. When ready to eat, mix all the salad ingredients with the amount of dressing to your taste.

The salad dressing is the secret.! Everywhere I take this salad, people want the recipe. I am a vegetarian but if you want to add a few chicken strips, shrimp, or other meat to it. Go ahead, it will wow your guests. My grandson likes to dip french bread in the salad dressing and I could almost eat it with a spoon. This is the salad my daughter requests for holidays and everyday. It is probably the best recipe in my entire collection. It kind of evolved over time and I use what is in the kitchen at the time. I usually have part of a pint of dressing on hand because it is the only one we like, anymore and we just throw the rest of them out after awhile.

Brenda Teaney Du Quoin

Water Chestnut Pea Salad 2 medium carrots sliced and cooked, tender crisp 1 16-ounce package frozen peas 1 8-ounce can water chestnuts, drained and sliced 2 green onions, thinly sliced 1/2 cup shredded mozzerella cheese 1/2 cup ranch dressing (prepared) 5 strips bacon, cooked and crumbled 1/4 teaspoon salt 1/4 teaspoon pepper Mix cooled carrots, peas, water chestnuts, onions and cheese. Combine ranch dressing, bacon, salt and pepper. Mix and chill until serving. Serves 6.

Marjorie Lampe Campbell Hill

Beef and Hominy Casserole 1 pound ground beef 1 cup chopped sweet red pepper 1 16-ounce jar picante sauce 1 15 1/2-ounce can hot chili beans, undrained 1 15 1/2-ounce can hominy, rinsed and drained 1/3 cup minced onion 3 teaspoons ground cumin 2 teaspoons chili powder 2 cups (8 ounces) shredded colby jack cheese In a large skillet, cook beef, red pepper and onion over medium heat until meat is no longer pink; drain. Stir in the picante sauce, beans, hominy, cumin and chili powder; heat through. Spoon into a greased 9x13 baking dish. Bake for 15 to 20 minutes, or until bubbly. Sprinkle cheese over meat mixture and bake for 8 minutes, or until cheese is melted.

Sherry Reuter Pinckneyville

Broccoli and Chicken Casserole 1 1/2 pounds broccoli, cut into pieces 3 cups cooked chicken breasts 1 teaspoon lemon iuice 1/2 cup bread crumbs 1 can cream of chicken soup, undiluted 1 cup shredded cheddar cheese 1 tablespoon butter Mix broccoli, chicken, soup and lemon iuice. Put mixture in a buttered 8-inch casserole.

Top with cheese, bread crumbs and butter mixture. Bake at 350 degrees for 45 minutes.

Mariorie Lampe Campbell Hill

Cauliflower Crust Buffallo Chicken Pizza 1 2 1 2 1 1

head cauliflower washed and dried to 3 eggs depending of size of head of cauliflower 1/2-2 cups shredded cheddar cheese teaspoons oregano tsp garlic powder tsp onion powder

Toppings 1 1/2-2 pounds cooked chicken, add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 2-3 teaspoons hot sauce Saute 1 cup chopped onions and 1 cup diced green or red peppers.

1 cup crumbled cooked bacon 3/4 cup ranch dressing

1/4 cup 1 1/2-2 1/2 cup 1/2 cup

Franks hot sauce cups pepper jack cheese parmesan cheese Gruyere cheese

Cauliflower crust Rice or shred cauliflower in a food processor. Mix with other crust ingredients and press into a greased cookie sheet. Spray crust lightly with nonstick spray and bake 15-20 minutes until golden brown.

Toppings Mix ranch dressing and hot sauce together and spread on top of baked crust.

Spread on onions and peppers, bacon and chicken. Sprinkle pepper jack cheese on pizza, then parmesan and lastly top with Gruyere cheese. Broil the pizza 4-6 minutes until cheese is melted and golden brown. Cut in slices and enjoy.

This recipe can be made with any type of cheese. I thought pizza had to be made with mozzarella cheeses. Gruyere cheese is a type of swiss cheese that is exellent broiled.

It has a delicious nutty flavor. Don't be afraid to experiment.

Susan Chamberlain Carbondale Chicken and Wild Rice 1 1 1 1 1

chicken, boiled with onions and celery (save broth) package Uncle Ben's long grain and wild rice 1/2 sticks oleo or butter package onion soup mix large jar sliced mushroom

Melt half the butter and put in the bottom of a 9x13 baking dish. Remove chicken from the bone and put in baking dish. Next, add the rice with seasoning mix, mushrooms, onion soup mix and 4 or 5 cups of the broth (I strain the broth). Top with the rest of the butter (melted). I find that less butter is better than what is called for. Bake at 350 degrees for approximately 1 hour, or until rice is tender.

Carolyn Manker Sesser

Chicken Casserole 3 cups cooked chicken 1/2 cup slivered almonds 1 8-ounce can sliced chestnuts 1 4-ounce jar pimentos 2 cups sliced celery 1 can cream of chicken soup 1 cup shredded cheddar cheese 1 1/2 cup mayonnaise 1 tablespoon lemon juice 1 teaspoon salt 1/2 teaspoon pepper

Mix all together and put in 8x14 dish. Bake at 325 degrees for 45 minutes.

Sprinkle 1 can french fried onions and put back for 10 to 15 minutes.

Sue Peterman Carbondale

Chunky Chicken Soup 1 3 1 1 4 4 1

1/2 pound chicken livers medium chopped onions cup water chicken large chopped carrots chopped stalks of celery pound egg noodles

Fry chicken livers with 1 chopped onion.Pour into large boiling pot. Pour 1 cup water into the frying pan, stir and scrape into the pot to get all of the drippings and scrapings. Place a chicken in the pot. Cover with water and add a few more inches of water. Add the carrots, celery, 2 remaining chopped onions and salt to taste. Simmer for 1 1/2 to 2 hours. At 1 1/2 hours boiling, add egg noodles.Remove chicken. Peel off skin and set aside (or give to cat). Cut all of the meat off of the chicken and chop into bite-size chunks. Add back to pot of soup. Stir and serve.

Judy Kay Cunningham Carbondale

Cinnamon-Spiked Pineapple Rum Ham 1 1/2 cups diced fresh pineapple 3/4 cup apricot preserves 1/3 cup dark rum 1 1/2 tablespoons grated fresh ginger 2 tablespoons diced seeded deveined jalapeno chile 3/4 teaspoon cornstarch 1 4-5 lbs. boneless ham 2 cinnamon sticks, cut into 1-inch long thin slivers Pineapple juice can be substituted for rum.

Heat oven to 350 degrees. Blend pineapple, preserves, rum, ginger and jalapeno in food processor until smooth. Pour into a medium saucepan; bring to a boil.

Meanwhile, dissolve cornstarch in 1 tablespoon water. Stir into pineapple mixture; boil 2 minutes or until thickened. Reserve 1 cup of the glaze to serve with the ham.

Place ham in a shallow roasting pan; score ham with a sharp knife 1/4-inch deep, creating 1-1/2 inch squares. Insert cinnamon slivers in the corner of each square. Brush generously with glaze.

Place ham in oven and bake for 1-1/2 hours or until internal temperature reaches 150 degrees, brushing with glaze every 20 minutes. Remove ham and cover loosely with foil. Let stand 15 minutes.

Before slicing, remove all cinnamon sticks; slice into 1/4-inch slices and serve with reserved glaze.

Serves 10-12.

This is the perfect alternative for those not wanting the usual turkey dinner at Thanksgiving or Christmas. And the leftovers are really scrumptious grilled or pan fried - the cinnamon-rum glaze is doubley enhanced. Yum! Faith Freeman Carbondale

Creamy Chicken Fajita Soup 3 cups heavy whipping cream 2 cups chicken stock 3 tablespoons corn starch 1 4-ounce can chopped green chilis 2 1.5-ounce fajita seasoning packets 1 16-ounce jar of salsa, chunky, any brand 3/4 cup diced red peppers, 1/2-inch diced pieces 3/4 cup diced yellow peppers, 1/2-inch diced pieces 3/4 cup diced orange peppers, 1/2-inch diced pieces 1 1/2 cup diced yellow onion, 1/2-inch diced pieces 2 pounds boneless chicken breasts, cut into 1/2-inch pieces 3 tablespoons olive oil 1 tablespoon plus 1 teaspoon seasoning salt Colby Jack cheese, grated for garnishment Tortilla strips for garnishment In a large soup pot, combine cream, stock, corn starch, green chilis, 1 packet of fajita seasoning and salsa. Heat to a low simmer, cover and stir occasionally. In a large skillet, heat 1 tablespoon of olive oil; add peppers and onions, sprinkling 1 teaspoon of remaining fajita packet and 1 teaspoon of seasoning salt. Stir to coat and cook until softened. Add to soup mixture. Add remaining olive oil to skillet, and reheat pan. When hot, add chicken, remaining seasoning salt and fajita seasoning. Cook until chicken is tender and juices run clear. Add to simmering soup. Simmer for 10-15 minutes more and serve with cheese and tortilla strips for garnish. Prep time is 15 minutes. Cook time is 30 minutes. This serves 6.

On a cold winter day, this is perfect. We always have this for Christmas Eve along with potato soup and chili, but this is my favorite! It tastes exactly like a chicken fajita!

Nicholas Flach Carbondale East Italian Spinach Pie Italian sausage (I use Italian Brats and remove casings.)

2 cups 2 percent milk low fat cottage cheese 1 10-ounce package chopped spinach, thawed and squeezed as dry as possible 1 cup low moisture part-skim mozzarella cheese

4 eggs, slightly beaten 1 7-ounce jar roasted red peppers, well-drained and chopped 1/3 cup grated parmesan cheese (I used the freshly grated)

In skillet, saute sausage and crumble until completely cooked. Drain on a paper towel and I even blot to get as much grease out as possible. Let cool while combining the rest of the ingredients. Mix all remaining ingredients together until well blended. Add sausage and stir. Pour into greased 9-inch pie pan and bake in preheated 350-degree oven 40 minutes or until center is set and pie is just slightly browned.

I ran across this recipe on the internet and liked it since it didn't use a crust as a Quiche does. I really like the combination of spinach and roasted peppers along with cheese and the colors are such a nice touch for holiday cooking.

This is also low fat which makes all of us happy!

Dorothy Sisk Carbondale

Glazed Pork Loin with Blueberry Salsa Pork Loin: 1 pound pork tenderloin, trimmed of excess fat 2 tablespoons extra virgin olive oil 1 tablespoon cumin 1 tablespoon ground coriander 2 teaspoons coarse salt 1/2 teaspoon cinnamon 1/2 teaspoon chili powder 1/2 cup water 1/2 cup blueberry jam Blueberry Salsa: 2 6-oune containers fresh blueberries 1/2 cup medium red pepper, 1/4-inch dice 1/3 cup diced red onion 1/2 cup Concord Foods Reconstituted Lime Juice 3 tablespoons blueberry jam 1/4 teaspoon coarse salt 1/2 teaspoon chili powder Combine oil, cumin, coriander, salt, cinnamon and chili powder; mix well and set aside. Rub pork with oil and spice mixture all over pork; wrap with plastic wrap and marinate for a minimum 30 minutes. In a medium mixing bowl coarsely chop 1 container of berries; stir in remaining whole berries and remaining ingredients.

Cover until ready to serve. Tastes great with tortilla chips or as a topping on a pork loin. The salsa can be preserved via hot water bath canning for eating at a later date. Preheat oven to 350 degrees Fahrenheit. Remove pork loin from refrigeration and place in a medium sized cooking bag. Add 1/2 cup water and close bag. Place in a 9x13 baking dish and cook until internal temp reaches 150 degrees Fahrenheit (about 30-40 minutes). Remove loin from cooking bag and place back in baking dish. Combine blueberry jam with 3 tablespoons meat juices and baste loin. Place back into oven to cook until internal temp reaches 155 degrees

Fahrenheit (about 10 minutes more). Remove and cover with foil for 5 minutes.

Slice and serve with salsa. This serves 5-8.

For those looking for an alternative to the everyday pork loin, this recipe offers up a new twist. Using a unique spice mixture of cinnamon, cumin, coriander and chili powder, the pork loin is first marinated and then roasted.

Adding a glaze of blueberry jam and meat juices during the final roasting, seals in the flavor. When ready to serve, the salsa which highlights the best of the Midwest garden, is a burst of flavors completely unexpectedly and so completely complimentary to the pork that people always come back for more. This is a favorite with everyone who tries it eaters! Enjoy!

When ready to serve, the salsa which highlights the best of the Midwest garden, is a burst of flavors completely unexpected and so completely complementary to the pork that people always come back for more. This is a favorite with everyone who tries it!

Nicholas Flach Carbondale

Ham Croquettes 1 1/2 pound ham, ground up 1 egg, beaten 1 medium onion 1 cup cracker crumbs Pet Milk (enough to moisten crackers) 1 cup leftover mashed potatoes 1/2 teaspoon pepper 2 tablespons brown sugar Make into patties. Fry in oil.

Sweet and Sour Sauce 1/2 cup brown sugar 1/2 cup vinegar 1/2 cup water 2 teaspoons cornstarch 1/2 teaspoon dry mustard Cook until thickens. Serve patties with sauce poured over top.

Linda Smith Ava

Hot Chicken Salad 2 1/2 cups cooked chicken 1 can cream of chicken soup, undiluted 1/2 cup chopped celery 1/2 cup onion 1/2 cups sour cream 1/2 cup mavoannise 2 hard-boiled epgs, chopped

1/2 cup chopped pimento 1 1/2 cups crushed potato chips 3 tablespoons melted butter Cut up chicken. Mix with remaining ingredients. Put into a buttered 9x13 baking pan. Sprinkle with crushed potato chips and melted butter. Bake in a 350-degree oven for 45 to 60 minutes.

Marjorie Lampe Campbell Hill

Jan's Chili 2 tablespoons olive oil 1 to 1 1/2 pounds ground beef 1/2 teaspoon salt 1/2 teaspoon pepper 2 teaspoons cumin 2 teaspoons chili powder (adjust for own taste) 2 teaspoons cocoa powder 1 package onion soup mix 1 6-ounce can tomato paste 1 8-ounce can tomato sauce 1 can kidney beans, drained and rinsed 1 can chili beans 1 cup Coca Cola (not diet) Brown ground beef in oil. Drain. Add ingredients to pot or slow cooker. Cook on stove top 1 to 2 hours. Cook in slow cooker 5 to 6 hours.

Jan Allen Makanda

Lower Alabama Shrimp Gumbo 2 cups sliced celery 1 cup chopped onion 1 cup chopped green pepper 3 cloves minced garlic 1/4 cup olive oil 1/4 cup all-purpose flour 1 28-ounce can whole tomatoes, undrained and roughly chopped 1 15-ounce can tomato sauce 2 tablespoons Worcestershire sauce 4 teaspoons salt 1 16-ounce can okra, undrained 12 ounces frozen uncooked shrimp, partially thawed 12 ounces frozen crabmeat 1/2 cup cooking sherry 2 tablespoons dried parsley flakes Sautee celery, onions, green pepper and garlic, in oil, in a 6-quart Dutch over until tender (about 10 minutes). Stir in flour. Blend in tomatoes, tomato sauce, Worcestershire sauce and salt. Cover and simmer for 45 minutes. Add okra, shrimp, crabmeat, sherry and parsley. Simmer for additional 20 minutes, stirring

occasionally. Serve in warmed bowls with your favorite crusty bread. Makes 10-12 servings.

This recipe was inspired by eating shrimp gumbo at a long-forgotten restaurant in Dothan, Alabama in 1976.

David A. Geiger Murphysboro

Meat Loaf 2 pounds hamburger 2 cups soft bread cubes 1/4 cup minced onion 1 tablespoon salt 2 teaspoons mustard 2 eggs, slightly beaten 1/4 cup milk 1/2 cup ketchup Mix all ingredients together. Form into loaf. Bake at 400 degrees for one hour.

Put ketchup on top the last 15 minutes.

Deloris Motsinger Pittsburg

Olive Stuffed Meatballs 1/2 pound ground beef 1 green onion, chopped 1/2 cup rolled outs (quick) 1 egg white 2 teaspoons onion 1/2 teaspoon basil 1/2 teaspoon dried leaf marjoram 1 tablespoon fresh parsley, chopped 1 tablespoon tomato sauce black pepper to taste 20 pimento stuffed olives In a small mixing bowl, combine beef, green marjoram, parsley, tomato sauce and pepper. scant tablespoonful of meat mixture and pat center. Pinch meat around olive. Place in a browned on all sides. Cover and cook 5 more Marty Thornton Herrin

Party Burgers 1 pound raw hamburger 1/2 medium green pepper, chopped 1 medium onion, chopped

onions, oatmeal, egg white, basil, Thoroughly mix ingredients. Take a into a patty; press an olive in large non-stick skillet. Cook until minutes.

1 cup ketchup 1 teaspoon salt 1 teaspoon black pepper Mix all ingredients and spread on each half of hamburger buns. Broil 5 to 10 minutes. Yields 20 small or 16 large.

Mariorie Lampe Campbell Hill

Pumpkin Curried Soup 1 large Vidalia onion, chopped 1 tablespoon olive oil 1 tablespoon minced garlic 1 tablespoon minced ginger (fresh) 1 tablespoon curry powder 1/8 teaspoon red pepper flakes 1/8 teaspoon ground cumin 2 15-ounce cans unsweetened pumpkin puree 1 cup water 1 32-ounce container low-sodium chicken broth 1 13 1/2-ounce can coconut milk 1/4 cup heavy cream 2 tablespoons fresh lime juice 2 1/2 teaspoons salt Optional: Garnish with sour cream and chopped chives, cooked shrimp or crabmeat.

In a large pan over medium heat, saute' onion in olive oil. Cook 8 to 10 minutes, or until onions are tender. Add garlic, fresh ginger, curry powder, red pepper flakes and ground cumin. Cook for 1 minute. Add pumpkin puree, water and chicken broth and bring to a boil. Reduce heat to low. Add coconut milk, lime juice, heavy cream and salt. Stir to combine and let simmer for 25 minutes.

Remove from heat and let cool. In small batches, pour mixture into food precessor or blender and puree until smooth. Pour mixture into a pan and cook until heated throughly. Garnish if desired. Makes 8 to 10 servings.

This delicious soup is easy to prepare and it warms your heart and soul.

Amanda Smith Jonesboro Sweet and Sour Chicken 6-8 chicken breasts (bone-in) 1 package dry onion soup mx 1 jar apricot preserves 1 bottle Russian Dressing 6 servings of steamed white rice Place Chicken in 13 X 9 glass dish dot pieces with 1/2 stick butter or margerine. Mix soup mix, preserves and dressing and pour over chicken.

Cover and Bake 1 1/2 hour at 325 degrees. Remove, cover and let chicken brown.

Serve over rice.

Rebecca Malone

Thompsonville

A Sweet Treat 1 8-ounce package cream cheese, softened 1 cup sugar 1 egg yolk white bread, crusts removed margarine cinnamon sugar Mix cream cheese, sugar and yolk well. Spread on bread. Roll up "jelly-roll" style and place on a cookie sheet. Brush with melted margarine and roll in cinnamon sugar. Bake 350 degrees until light golden brown. Serve warm.

NOTE: This is a great one for the kids to help with.

Judy Mezo De Soto

Apple Pie Sweet as Candy Crust: 2 1/4 cup all-purpose flour 1/4 teaspoon salt 2/3 cup shortening (lard or vegetable shortening) 8 to 10 tablespoons cold water Filling: 1 1/2 cups granulated sugar 3/8 cup flour 1 1/2 teaspoon cinnamon 5 cups thinly sliced apples 1/2 cup chopped pecans 2 teaspoons rum 1/2 cup carmel apple dip 2 tablespoons milk 1 cup all-purpose flour 1/2 cup packed brown sugar 1/4 cup butter 1/4 cup cream cheese 1/2 cup whole pecans Crust: Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the flour mixture, gently toss with a fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon water at a time, until all the flour mixture is moistened.

Divide in half; form each half into a ball. Refrigerate while doing filling. On a lightly floured surface, use your hands to flatten 1 dough ball. Roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin and unroll into a 9-inch pie plate. Trim pastry to 1/2-inch beyond edge of pie plate. Transfer filling to pastry lined pie plate. Roll remaining dough ball into a circle about 12-inch diameter. Cut into 1/2-inch wide strips. Weave twisted strips over filling in a latice pattern.

Filling:

In large bowl, mix granulated sugar, 3/8 cup flour and the cinnamon. Add apples one cup at a time and toss to coat. Spoon apple mixture into crust-lined plate.

In a small bowl, mix 2 tablespoons caramel apple dip and the milk. Drizzle over apples. Sprinkle the 2 teaspoons of rum over the apple mixture. Layer the chopped pecans over the apples. In medium bowl, mix 1 cup flour and the brown sugar. With pastry blender, cut in butter and cream cheese until mixture looks like coarse crumbs. Sprinkle over filling. Cover filling with lattice top as directed above. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute. Bake at 375 degrees 50-60 minutes or until golden brown. Cool 10 minutes.

Spoon the remaining caramel apple dip in between each lattice space.

Place a whole pecan in the caramel. Cool 2 hours before serving.

This original recipe was developed as an entry and won the Apple Festival NonTraditonal Pie Baking Contest in 2012. It is very rich and a little goes a long way. It is especially good served warm with a scoop of vanilla ice cream.

Marcia Allen Murphysboro

Apple Upside Down Cake 3 1 1 2 1 4 2 1 1

cups chopped apples 1/2 stick melted butter or margarine cup dark brown sugar (cinnamon is optional) cups flour cup sugar tablespoons baking powder eggs cup milk cup apple juice or cider.

Mix apples, 1/2 stick melted butter or margarine and 1 cup dark brown sugar (cinnamon is optional). Pour and spread on bottom of cake pan.

In bowl, mix flour, sugar, 1 stick melted butter or margarine, baking powder.

Add eggs, milk, apple juice or cider.

Mix and pour in cake pan, on top of apple mixture. Bake 1 hour or until knife comes out clean.

Judy Kay Cunningham Carbondale

Apricot Slices 1 cup sour cream 1 stick butter 2 cups flour Crumble butter in flour; add sour cream. Make into dough. Chill at least 15 minutes. Divide dough into 4 parts. Roll out on floured board. Spread apricot preserves on dough. Spread coconut or nuts on preserves. Roll up like a jelly roll. Put on ungreased cookie sheet and bake at 375 degrees for 45 minutes or until done. Cool completely before cutting into strips as desired.

Optional. Ice with very thin powdered sugar icing.

Sue Peterman Carbondale

Blackberry Swirl Pie 1 single crust pastry 1 8-ounce sour cream 3/4 cup sugar 3 tablespoons flour 1/4 teaspoon salt 3 cups fresh or frozen blackberries Line pastry with a double thickness of foil. Bake in a preheated oven for 8 minutes. Remove foil and bake 4 minutes more or until lightly browned. Cool.

Combine cream, sugar flour and salt, then add berries. Pour into pre-baked crust and bake at 350 for 25 minutes or until filling is bubbly or appears set. Serves 8. Depending on berries, a little more sugar may be needed.

Marjorie Lampe Campbell Hill

Cheese Cake Squares 16 ounces cream cheese, softened l cup ricotta cheeese l l/2 cups granulated sugar 4 eggs l/4 cup butter or margarine, melted and cooled 3 tablespoons cornstarch 3 tablespoons all-purpose flour l tablespoon vanilla flavoring 2 cups (16 ounces) sour cream Assortment of fresh fruit, your choice In a mixing bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Add butter, cornstarch, flour and vanilla; beat until smooth. Fold in sour cream. Pour into a greased or oiled l3x9x2-inch baking pan. Bake, uncovered, at 325 degrees for one hour.

Do NOT open oven door. Turn oven off. Let cheesecake stand in closed oven for 2 hours. Do NOT peek. Cool completely on a wire rack. Chill several hours or overnight. Top each square with fruit if desired. Yield: 20 small servings.

Dixie Terry Goreville

Chocolate Chip Cookie Dough Cupcakes 1 cake mix, white, yellow or chocolate (I like Chocolate.) eggs, Oil, and Water in amounts listed on box 1 teaspoon Vanilla Eggless chocolate chip cookie dough filling:

4 tablespoons butter, room temperature 6 tablespoons light brown sugar, packed 1 cup plus 2 tablespoons flour 7 ounces sweetened condensed milk 1/2 teaspoon vanilla extract 1/4 cup mini chocolate chips Eggless Cookie dough frosting: 2 sticks of Butter 1/2 cup light brown sugar, packed 2 1/3 cups powdered sugar 2/3 cup flour 1/2 teaspoon salt 2 tablespoons milk 2 teaspoons Vanilla extract Optional: Sprinkle additional mini chocolate chips for garnish on frosted cupcakes Mix cupcake batter according to box then pour into cupcake-paper-lined cupcake or muffin pans enough for 24 cupcakes. Bake at 350 degrees for time given on box, or until toothpick inserted in center comes out clean. Remove cupcakes from pan and transfer to wire rack to cool completely.

Prepare Eggless Cookie Dough Filling by mixing butter and brown sugar until fluffy with mixer on medium speed. Beat in flour, sweetened condensed milk and vanilla extract until smooth. Stir in mini chocolate chips. Cover with plastic wrap, chill in fridge for 1 hour.

Prepare Eggless Cookie Dough Frosting by beating butter and brown sugar until creamy. Mix in powdered sugar until smooth. Beat in flour and salt. Mix in milk vanilla until blended and smooth. Cover with plastic wrap and set aside. Core each cupcake with paring knife or cupcake corer and reserve tops if desired.

Remove cookie dough filling from fridge and roll into balls. Stuff balls into cupcakes. Place tops over cookie balls and frost cupcakes with cookie dough frosting using a spatula or with a pastry bag fitted with a large star tip.

These are super yummy!

I came across a recipe for chocolate chip cookie dough cupcakes and thought it would be a fun treat to share with coworkers. The original recipe called for a cake from scratch, but I found it works well with a cake mix too. Since I discovered this awesome treat more than a year ago, my coworkers request often and they always disappear. Although the cake uses egg, the cookie dough filling & frosting are safe to eat as there are no eggs used in the filling or frosting.

This makes it fun too as who doesn't like raw cookie dough!

Lesa Vaughn Mount Vernon

Chocolate Pecan Pie 1 cup sugar 3/4 cup light corn syrup 1/4 cup margerine (melted) 3 eggs beaten

1 teaspoon vanilla extract 1/2 chocolate chips (melted) 1/2 cup chopped pecans 1 unbaked 9-inch crust 1 cup pecan halves

Combine first five ingredients in large bowl and stir well. Pour mixture into pie shell over the chocolate chips and pecan pieces Top with the pecan halves.

Bake at 350 degree oven 45 to 50 minutes until set. Cool completely.

Rebecca Malone Thompsonville

Chunky Apple Pudding 1 quart chopped apples 2 cups water 4 cups milk 3/4 cup margarine or butter (chopped) 1 cup dark brown sugar 3/4 cup flour Cinnamon (optional) Place apples in a medium sauce pan.Add water and milk. Add margarine,brown sugar and flour. Cinnamon is optional. Stir until flour is dissolved (no lumps). Bring to boil, stirring almost constantly. Simmer for 10 minutes or until apples are soft.

Judy Kay Cunningham Carbondale

Cream Cheese Pie 1 8-ounce package soft cream cheese 1 package lemon gelatin 1 cup boiling water 1 can chilled milnot 3/4 cup sugar 1 teaspoon vanilla 10 crushed graham crackers Butter a 9-inch pie dish. Shake crumbs on sides and bottom of pan; set a few crumbs aside. Add hot water to gelatin; mix well. Refrigerate until thickens.

Cream cheese and sugar until smooth; blend in gelatin. Whip the milnot until thick; add vanilla, then fold together with lemon mixture. Pour in pan; sprinkle remaining crumbs on top and chill until set. Make this the day before needed.

Esther Speletich Goreville Cream Puff Pie Crust: 4 eggs

1 stick oleo 1cup flour 1 cup water Heat water and oleo in pan until oleo melts; let cool. Beat in flour and eggs, one at a time. Mix well with mixer. Pour into ungreased Teflon jellyroll pan.

Bake at 375 degrees for 20 to 25 minutes.

Filling: 1 8-ounce package cream cheese 2 1/2 cups cold milk 2 3 1/2-ounce packages instant vanilla pudding 1 bottle Magic Shell topping 1 12-ounce carton Cool Whip Beat cream cheese and milk. Add pudding mix and mix until thick. Spread on crust. Spread on Cool Whip; drizzle Magic Shell over Cool Whip. Refrigerate.

Judy Mezo De Soto

Creamy Peanut Butter Fudge 1 8-ounce package Velveeta Cheese 1 cup margarine 1 cup peanut butter 2 teaspoons vanilla 2 pounds confectioner's sugar chopped nuts (optional) Melt cheese and margarine insaucepan over low heat. I use my crockpot. Place peanut butter and vanilla in large bvowl. Add cheese in mixture. Mix well. Add sugar adn nuts; mix. Cut into squares. Refrigerate, 18 servings.

This summer I won first prize at three area fairs. A friend told me it should be called Velvetta fudge.

Mary Carolyn Threlkeld Steeleville

Creamy Toffee Cheesecake Crust 1 1/2 cups graham cracker crumbs 3 tablespoons sugar 1/3 cup butter, melted Filling 4 packages, 8-ounce each cream cheese, at room temp.

3/4 cup sugar 1/2 cup light brown sugar, packed 3 tablespoons flour 5 eggs 1/4 cup sour cream

1/4 cup heavy RGW Candy Company Toffee or Skor, etc., plus extra pieces for garnish Preheat oven to 350 degrees. Butter a 9-inch springform pan, then wrap the outside of the pan with a double layer of foil. In a small mixing bowl, combine graham cracker crumbs, sugar and butter. Press firmly into bottom and up 1-inch up sides of pan. Set aside. In a large mixing bowl, beat cream cheese on high until smooth, approximately 5 minutes. Reduce speed to low and add sugars and flour, mixing until smooth. Beat in eggs, sour cream, heavy cream and cider, syrup until just incorporated. Fold in 3/4 cup toffee bits and pour batter into pan. Sprinkle with remaining toffee candy bits.

Place pan in a large roasting pan on an oven rack; fill roaster halfway up side of springform pan. Bake for 90 minutes or until middle is just set. Remove from water and cool on rack for 30 minutes. Run a knife around edges to loosen and refrigerate until ready to serve. When ready to serve, place toffee bits around edge and slice. This serves 10-12.

What makes this crazy delicious is using my grandpa's homemade toffee. It also has more of a cake consistency rather than cheesecake which makes it a favorite with everyone.

Nicholas Flach Carbondale

Festive Chocolate Cake 2 packages (4-ounce each) Bakers German Sweet Chocolate 3 tablespoons water 2 packages(3 oz each) cream cheese,softened 2 cups confectioners sugar 1 teaspoon vanilla 3 1/2 cups thawed cool whip whipped topping 2 baked 9 inch chocolate cake layers, cooled and split into 4 layers. (I use a german chocolate mix) Bake and cool cake according to package directions. Slice both layers into 4 equal layers. Stir chocolate with water over low heat until melted. Be very careful not to burn. Beat into cream cheese with mixer. Beat in sugar and vanilla. Blend 1/2 with topping. Reserve 1 cup for decorating and fill layers with remaining mixture. Frost top and sides with chocolate frosting. Store in refrigerator.

This is hocolate and delicious. I found the recipe years ago and it quickly became a family favorite. My children both think this has to be their birthday cake every year.

Rosemary Hight Anna

Fluffy Pumpkin Angel Torte 1 package 1-step white angel food cake mix 1/2 can pumpkin 2 teaspoons ground cinnamon

1 teaspoon ground ginger 1/2 teaspoon ground cloves 1 8-ounce container Cool Whip 1/4 can pumpkin Heat oven to 350 degrees. Prepare cake as directed on package, except remove 1 cupcake batter. Fold 1/2 cup pumpkin, cinnamon, ginger and cloves into the 1 cup cake batter. Fold the pumpkin batter mixture into remaining cake batter. Bake and cool as directed. Gently fold 1/4 can pumpkin into whipped topping (mixture will be soft). Split cake into 3 layers. Fill layer with 1 cup topping mixture.

Frost cake with remaining topping. Regrigerate remaining torte. Approximately 16 servings. Enjoy!

Jan Allen Makanda

French Silk Chocolate Pie 1 cup butter, softened 1 cup sugar 2-3 squares unsweetened chocolate, melted and cooled 1/2-1 teaspoon vanilla 4 eggs or egg substitute 1 baked pie shell Beat butter and sugar until smooth. Add melted chocolate and beat well. Add vanilla extract. Add eggs, 1 at a time, beating after each. Pour into baked pie shell. Top with meringue or Cool Whip.

Jan Allen Makanda Fresh Apple Cake 4 cups chopped apples 2 cups sugar 1/2 cup oil 2 eggs 2 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla 1 1/2 teaspoon cinnamon 1 cup chopped nuts Pour 2 cups sugar over the top of chopped apples. Let sit for 1-2 hours, until juicy. Mix remaining ingredients. Add apple/sugar mixture. Pour into prepared pan and bake 45 minutes. While still warm, pour glaze over top.

Glaze: 1 cup brown sugar 1/4 cup butter 1/4 cup evaporated milk Combine ingredients. Cook in small pan until slightly thickened. Pour over warm cake.

Jan Allen Makanda

Fresh Apple Cake 4 cups chopped apples 2 cups sugar 1/2 cup oil 2 eggs 2 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla 1 1/2 teaspoon cinnamon 1 cup chopped nuts Pour 2 cups sugar over the top of chopped apples. Let sit for 1-2 hours, until juicy. Mix remaining ingredients. Add apple/sugar mixture. Pour into prepared pan and bake 45 minutes. While still warm, pour glaze over top.

Glaze: 1 cup brown sugar 1/4 cup butter 1/4 cup evaporated milk Combine ingredients. Cook in small pan until slightly thickened. Pour over warm cake.

Jan Allen Makanda

German Apple Cake 1 package German chocolate cake mix 2 cups prepared apple pie filling (1 can) 3 eggs Blend all ingredients and beat as package directs. Pour into greased and floured 9x13-inch pan. Bake at 350 degrees for 40 to 50 minutes, until top springs back.

Cool. Top with whipped cream and sprinkle with cinnamon.

This is quick and very moist.

Judy Mezo De Soto

Great-Grandma's Four Nut Pie Pie Ingredients 1 cups walnut halves 2/3 cup pecan halves 1/2 cup whole macadamia nuts

1/2 cup blanched whole almonds 4 large eggs 1 cup light corn syrup 3/4 cup sugar 1 tablespoon butter, melted 1 teaspoon vanilla extract 1/4 teaspoon salt Additional individual nuts, 12 each of walnut halves, pecan halves, macadamias and almonds Pie Shell Ingredients 3 cups flour 1 teaspoon salt 1 cup shortening (lard is best) 1 tablespoon vinegar 1 egg, slightly beaten 1/2 cup cold water For a quicker pie, a refrigerated pie crust can be used Preheat oven to 350 degrees. In a blender or food processor, combine all nuts excluding the single peices, eggs, corn syrup, sugar, butter, vanilla, and salt; process until nuts are finely chopped and mixture is well blended. Set aside.

Prepare pastry crust - place flour and salt in another large mixing bowl. Cut in shortening until crumbly. In a separate small mixing bowl combine vinegar, egg and water; add to flour, lard mixture and mix until forms a ball. Roll out crust and place in a 9 1/2-inch pie plate. Flute edges. Reserve extra pastry.

Pour egg-nut mixture into pastry-lined pie plate. Roll out reserve pastry and using a leaf shaped cookie cutter, cut out 3-5 leaves. Starting in the middle of the pie, place 3 leaves overlapping in the middle; then place the individual nuts evenly spaced in concentric circles around the leaves. The two remaining leaves can be placed on the edge, or not used. Bake for 40-45 minutes or until center is just set; cool on wire rack.

This isn't the typical pecan pie - it's a pecan pie taken to a whole new level thru the addition of walnuts, almonds and macadamias. So savory you can't eat just one piece!

Faith Freeman Carbondale

Holly Jolly Coconut Cake 1 7 1 2 1

package yellow butter cake mix (2 Layer) ounces Angel Coconut pint sour cream cups Sugar large 16-ounce Cool Whip

In a mixing bowl, prepare yellow butter cake mix according to package instructions for two 8-inch cake pans and bake. Cool. In a large bowl, mix together sugar in the sour cream until dissolved, and then add Cool Whip and coconut, stirring until thoroughly combined. Split the two layers into four using a serrated knife. Distribute coconut icing evenly between layers and ice

top and sides. Sprinkle extra coconut all over the outside. Place in refrigerator in air tight container for 3 days before serving. The delay of serving allows for the coconut flavor to permeate the entire cake.

This light and fluffy coconut cake is sure to be a new family tradition on your holiday table! The rich flavors of the sour cream and coconut along with Cool Whip combine with the rich butter flavor of the cake to create a mouth watering sweet, but yet light holiday dessert. The appearance once decorated with coconut gives the illusion of a giant snowball. If real holly trees are available, small clippings can be sanitized and added around the bottom and top to create a picture perfect holiday memory. Children and adults alike will each in their own way think of a winter wonderland filled with glistening snow while enjoying this magical Holly Jolly Coconut Cake!

Magen Livesay Anna

Mom's McPherson's Date Roll 1 pound graham cracker crumbs 1 pound marshmallows(cut big ones are best. Dip scisssors in water to cut) 1 pound chopped walnuts 1 pound chopped dates (moist ones) 1/2 pint (8 ounces) whipping cream (not whipped) In a large bowl, mix all ingredients. Save some of graham cracker crumbs to roll logs in. After combining, roll into 2 large logs, then roll in graham cracker crumbs. Refrigerate between meals. Can be made a couple weeks ahead of time.

Freezable.

Gloria McPherson Du Quoin

Pistachio Marble Cake 1 box yellow cake mix 1 package pistachio gelatin, instant 4 eggs 1 cup water 1/2 cup oil 1/2 teaspoon almond flavoring 1/4 cup chocolate syrup Mix all ingredients, except chocolate syrup. Save 1 cup batter. Pour mix in well-greased and floured pan. Mix chocolate syrup in saved 1 cup batter. Spoon on top of pan and make swirl design with knife. Bake at 350 degrees for 50 minutes. Cool; sprinkle with powdered sugar.

Esther Speletich Goreville

Pumpkin Gooey Butter Cake Crust:

1 box yellow cake mix 1 stick butter, melted 1 egg Combine ingredients. Mix until smooth to press into 9x13 pan.

Cake: 1 stick butter, softened 1 8-ounce package cream cheese, softened 3 eggs 1 can pumpkin 1 teaspoon vanilla 1 teaspoon pumpkin pie spice Combine ingredients. Blend until smooth. Pour over crust. Bake in a 350-degree oven for 45 minutes, or until center looks set. Serve with Cool Whip if desired.

Jan Allen Makanda

Pumpkin Walnut Pie 1 9-inch pie crust 1 1/4 cups firmly packed brown sugar, divided 1 cup walnuts, finely chopped 3 tablespoons butter or magarine 1/4 teaspoon vanilla extract 1 16-ounce can pumpkin 1 8-ounce package cream cheese, softened 2 eggs 2 tablespoons flour 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon allspice 1/2 teaspoon nutmeg Bake pie crust 7 minutes, at 350 degrees. Combine 1/2 cup brown sugar, chopped walnuts, butter and vanilla extract. Spread on bottom of baked crust. Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar with electric mixer. Add flour, cinnamon, ginger, allspice, and nutmeg, beating until blended.

Pour pumpkin mixture over walnut mixture.

Bake 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake 30 minutes or until pie is set.

I have had this recipe for years but I have no idea where it came from. It has just been one of the old reliables. Once someone tastes it, I am always asked to bake it again. The nuts are a great touch, but it is also a very creamy pie.

Kathy Neff Marion

Red Poke Cake

1 box red cake mix prepared as directed in a large 9 x 13 pan.

(I always add an extra heaping tablespoon cocoa and 1 teaspoon vanilla to the cake but that is optional.)

2 small packages cheesecake flavored instant pudding 4 cups milk (skim, whole or whatever you wish) 2 cups whipped topping

Bake red cake as directed on box and let cool about five minutes. Poke holes all over the cake with the handle of a wooden spoon. (If you wish, you can pull out some of the crumbs from inside the holes and save in a plastic bag to decorate the top of the cake.) While cake is cooling, make the instant pudding as directed on package and immediately pour over the cake, pushing the pudding into the holes. Let cool some and then cover and refrigerate until cold or overnight.

When very cold, cover with whipped topping and decorate with crumbs from the cake or crumbled chocolate cookies or chocolate curls.

This is awesome! It will be good in the fridge for several days. It looks almost as good as it tastes and makes any meal a real occasion. It takes very little time but looks and tastes like you spent hours. Almost everyone asks for seconds. I cook for my kids every Sunday and I always prepare the dessert first and then decide what the main meal will be. I am always looking for something different but this recipe is to be repeated often.

Brenda Teaney Du Quoin

Strawberry Swirl Pound Cake l l/2 cups butter, softened 3 cups granulated sugar 8 ounces cream cheese, softened 6 large eggs 3 cups all-purpose flour l teaspoon almond flavoring l/2 teaspoon vanilla flavoring 2/3 cup strawberry glaze (Marzetti brand works well) Preheat oven to 350 degrees. Beat butter at medium speed until creamy.

Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, l at a time, beating just until blended after each addition. Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla flavorings. Pour one-third of batter into a greased and floured l0-inch (l4-cup) tube pan using about 2 2/3 cups batter. (I use an angel food cake pan). Dollop 8 rounded teaspoonsful of strawberry glaze over batter, and swirl with a wooden skewer. Repeat procedure once, and top with remaining third of batter. Bake for l hour to l hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for l0-15 minutes. Remove from pan to wire rack and cool completely about one hour. Garnish with whipped cream and whole strawberries.

Dixie Terry Goreville

Surprise Carrot Cake 3 eggs 1 3/4 cups sugar 3 cups shredded carrots 1 cup canola oil 2 cups flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon salt 1/2 cup chopped pecans Filling: 1 package 8-ounce cream cheese, softened 1/4 cup sugar 1 egg Frosting: 1 package 8-ounce cream cheese, softened 1/4 cup butter, softened 2 teaspoons vanilla 4 cups powdered sugar In mixing bowl beat eggs and sugar add carrots and oil beat till blended. In another bowl combine flour, baking soda, cinnamon and salt and add to carrot mixture and mix well. Stir in pecans. Pour 3 cups batter into greased and floured 10 inch fluted cake pan. For filling into another mixing bowl beat cream cheese and sugar add egg and mix well. Spoon over batter in pan then top with remaining batter. Bake at 350 degrees for 55-60 minutes or till toothpick comes out clean. Cool for 10 minutes before removing from pan to rack then cool completely. To frost, in small mixing bowl beat cream cheese, butter and vanilla till smooth, gradually add powdered sugar till smooth.

This recipe is so very good and a little different from regular carrot cake. I got this from a dear friend of mine.

Helen Townley Ewing

Sweet Potato Pound Cake Nonstick baking spray with flour 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons cinnamon l teaspoon nutmeg l/2 teaspoon baking soda l/4 teaspoon salt 2 sticks unsalted butter, softened l l/2 cups granulated sugar l/2 cup packed light-brown sugar l teaspoon vanilla flavoring 2 cups leftover mashed sweet potatoes or (mashed canned sweet potatoes) 4 large eggs, at room temperature 3/4 cup chopped pecans

Preheat oven to 325 degrees. Grease two 9-inch loaf pans with baking spray. In a medium bowl, sift next six ingredientss. In a large bowl, using an electric mixer on medium, cream butter, sugars and vanilla until light and fluffy. Blend in sweet potatoes, then eggss, one at a time. With mixer on low, add flour mixture in thirds; combine just enough to blend. Spoon batter evenly into prepared pans. Sprinkle pecans over batter. Bake until cakes test clean when a skewer or table knife is inserted into centers, 70-80 minutes. Cool on a wire rack for 15 minutes. Remove cakes from pans and cool completely on wire rack.

Yield of each loaf is 12 slices. This is delicious with whipped topping, whipped cream, cream cheese or with ice cream for a dessert treat.

Dixie Terry Goreville

Sweet Southern Tea Pie 1 cup unsalted butter (room temperature) 1 3/4 cups sugar 8 egg yolks, large 1/2 cup strong brewed tea, cooled 1/2 teaspoon lemon zest, freshly grated 1 tablespoon fresh orange juice 2 tablespoons all-purpose flour 1 1/2 teaspoons cornmeal 1/2 teaspoon salt 1 frozen prepared pie crust (large) Preheat oven to 350 degrees. In a medium bowl, beat together butter and sugar; slowly add all 8 egg yolks one at a time and beat until well combined. Add tea, lemon zest and orange juice. After well combined, add flour, cornmeal and salt; mix well. Pour sweet tea mixture onto a frozen prepared pie crust and bake at 350 degrees for 42 to 45 minutes, or until golden brown. Let cool completely.

Refrigerate for 2 to 2 1/2 hours before serving. Makes 8 servings.

Optional: May garnish with fresh whipped cream or cool whip and fresh mint.

Growing up in the South, drinking sweet tea is an absolute beverage to have after eating meals. it’s a must have beverage in my home. So when the opportunity came to make a sweet tea pie, I thought, how on earth would someone be that crazy to make one and would it taste good? Well, folks, here’s my version of the Sweet Tea Pie and if you are a sweet tea lover, you’ll definitely enjoy this pie.

Amanda Smith Jonesboro

Tropical Cheesecake Crust 1 cup flaked coconut 1/4 cup chopped almonds 2 tablespoons butter, melted Filling

2 packages, 8 ounces each of cream cheese, softened 1 cup sugar 3 tablespoons cornstarch 3 eggs 1 cup sour cream 3 tablespoons lemon juice 2 teaspoons vanilla extract 1/4 teaspoon almond extract Topping 1/3 cup apricot preserves 1/2 cup pineapple tidbits 2-4 kiwifruit, peeled, sliced and halved 1/4-3/4 cup flaked coconut, toasted In a small bowl, combine coconut and almonds; stir in butter. Press onto the bottom of a greased 9-inch springform pan. Bake at 350 degrees for 10 minutes.

Cool on a wire rack. In a medium mixing bowl, beat cream cheese and sugar until smooth. Add cornstarch and beat well. Add eggs; beat on low just until combined.

Add sour cream , lemon juice and extracts; beat until just blended. Pour over crust. Bake at 350째 for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour; refrigerate until ready to serve.

When ready to serve, prepare topping. In a small saucepan, heat preserves, stirring to break up any apricot pieces. Brush preserves over sides and top of cheesecake. Press coconut onto sides of cheesecake, and arrange pineapple and kiwi on top of cheesecake. Sprinkle with remaining toasted coconut.

Serves 10-12 When the cold winds are blowing and the snow is falling during the holiday time, it wonderful to have a dessert that brings back memories of sun, sand and family vacations.

Faith Freeman Carboneale

Turtle Trifle 8 ounces mascorpone cheese, softened (can subsitute cream cheese) 1 1/2 cups whipping cream 1 1/2 teaspoon vanilla 1 extra large pecan pie, cut into 1 inch cubes 1/3 cup chocolate fudge topping 1/3 cup caramel topping 1/2 cup chopped pecans, toasted Beat cheese, whipping cream and vanilla in a large bowl at medium speed for 2 to 3 minutes, or until smooth. Place half of pie cubes in bottom of a 4 quart trifle dish, or tall 4 quart glass bowl. Spread half of whipping cream mixture over cubes. Drizzle half of fudge and caramel toppings and half of chopped pecans. Repeat layers. Chill 1 to 8 hours.

This is a rich dessert but I get more great comments on this than any other dessert.

Phyllis McGee Pinckneyville

Anzac Biscuits 3/4 cup butter, melted 1 tablespoon golden syrup 1 teaspoon baking soda 1 cup flour 1 cup sugar 1 cup rolled oats 1 cup unsweetened coconut powder 1/4 tsp salt Pre heat oven 350 Fahrenheit degrees. Melt butter in small saucepan over medium heat. Add golden syrup and baking soda and stir well. Remove from heat and set aside. In a bowl mix together flour, oats, sugar, coconut powder and salt.Add the butter mixture to the dry ingedients and stir with a wooden spoon. Roll about 1 1/2 tablespoons of dough into small balls and flatten between the palms of you hands. Place dough on greased cookie sheet about 2 inches apart to allow for spreading.Bake about 10-12 minutes or until golden brown. Remove from oven and let biscuits sit on cookie sheet for 5 minutes.

Remove biscuits from the cookie sheet and cool on a wire rack. Makes 10-15 biscuits.

This is a traditional recipe from Australia and New Zealand made to commemorate the ANZAC solldiers from World War I. This crunchy biscuit was sent across the sea by the wormen to the soldiers. National ANZAC Day is celebrated April 25. In Australia and New Zealand cookies are called biscuits. Golden syrup and powdered coconut can be found at the International Grocery at Murdale Shopping Center in Carbondale,IL. Unsweetened flaked coconut can be substituted for the powdered coconut.

Susan Chamberlain Carbondale

Butter Horns Dough: 4 cups flour 1 1/2 teaspoon salt 1 teaspoon vanilla 1 small cake yeast 1 1/4 cup margarine (2 1/2 sticks) 3 egg yolks, beaten 3/4 to 1 cup sour cream Sift flour; add salt. Crumble yeast into flour. Cut margarine into flour mixture, add beaten egg yolks, sour cream, and vanilla. Wrap in waxed paper and chill after making into a roll and marking off 8 equal parts.

Filling: 3 egg whites 1 cup sugar 1/4 pound ground nuts 1 teaspoon vanilla powdered sugar

Beat 3 egg whites until stiff; add sugar gradually. Fold in ground nuts and vanilla.

Dredge clean surface with powdered sugar (not flour). Roll out 1 of the equal parts of dough into a 9 or 10 inch circle. Cut dough into 8 wedges. Put 1 teaspoon of filling on each wedge and roll dough from outside to center, making a crescent type roll. Bake at 400 degrees for 15 to 20 minutes. Sift powdered sugar on top.

My recipe came from my mother over 50 years ago. My mother sold them in Zeigler for many years. I bake at least 100 dozen between Thanksgiving and Christmas for family and friends.

Sarah Bean Zeigler Butter Rum Coffee Crispies 1 cup butter 1 teaspoon rum flavoring 1 cup flour 1/2 cup cornstarch 1/2 cup confectioner's sugar 1 tablespoon butter rum flavored instant coffee 1/2 teaspoon salt 1/2 cup chopped walnuts In a large mixing bowl, cream butter and rum flavoring until smooth and creamy.

Blend in dry ingredients. Stir in nuts and form into a 1-1/2 round log, wrapping in plastic wrap, and chilling for at 4 hours or overnight. When ready to bake, remove plastic wrap and slice into 1/4-inch slices and place on ungreased cookie sheet. Bake in a pre-heated 300째F oven for 20-25 minutes or until just slightly browned. Remove and let cool on baker's rack.

Makes 2-3 dozen cookies These are really delicious when served with Butter Rum Hot Toddies or Spiced Cider.

Faith Freeman Carbondale

Chocolate Carmel Bars These are very good and gooey!! The special ingredient of Miracle Whip makes them nice and moist.

Ingredients: 2 eggs 3/4 cup white sugar 3/4 cup brown sugar 1/2 cup Miracle Whip 1 teaspoon of vanilla 1 teaspoon baking soda 2 cups flour 1 14-ounce bag of caramels 1/4 cup milk

1 cup semisweet chocolate chips 1 cup chopped pecans Beat eggs, sugars, miracle whip and vanilla at medium speed. Add flour and baking soda. Set aside 1 cup of batter. Spread rest of batter into lightly sprayed 9 x 13 pan. Bake 12-15 minutes till lightly browned then cool for 10 minutes. Melt caramels in milk over low heat stirring frequently till smooth.

Pour over crust, sprinkle with chocolate chips and pecans. Spoon reserved cup of batter by teaspoonfuls over chocolate chips and pecans. Bake another 12-15 minutes or till lightly browned. Cool and cut into squares.

These are very good and gooey! The special ingredient of Miracle Whip makes them nice and moist.

Helen Townley Ewing

Chocolate Covered Cherries 1-2 jars(8-ounce each) maraschino cherries with stems, well drained 1 stick butter, softened 1/2 can Eagle Brand Milk, approx. 7 ounces 16 ounces coconut 1 (16 ounce) box powered sugar 1 teaspoon vanilla extract finely copped pecans, optional 2 cups semisweet chocolate chips 2 tablespoons shortening Mix all ingredients, except chocolate chips and shortening. Wrap in plastic wrap and chill for 1-2 hours. Shape into 1-inch balls, flatten to a 2-inch circle, wrap around each cherry, and slightly roll in hands. Place on waxed paper lined baking sheet. Cover loosely and refrigerate for 4 hours or overnight. Melt chocolate and shortening; stir until smooth. Holding cherry by stem, dip into the chocolate; allow excess to drip off. Place on waxed paper lined sheet.

Refrigerate for 1-2 weeks before serving. Store in covered container.

Enjoy!

I make these every Christmas. They are one of my husbands favorites. He doesn't like to wait for the filling to gel, and begins to eat them right away.

Jan Allen Makanda

Chocolate Peanut Butter Cookies 1 cup graham cracker crumbs 1 tablespoon margarine, melted 1/2 cup peanut butter 2 tablespoons chocolate syrup 1 teaspoon fat-free milk 2 tablespoons unsweetened cocoa powder In a bowl,thoroughly combine all ingredients except cocoa powder. Put cocoa powder in a small, deep bowl. Form graham cracker mixture into 1 inch balls and roll each ball in cocoa powder. Place on plate and chill.

Marty Thornton Herrin

Chocolate Saltine Cookies 1 cup sugar 2 sticks butter or margarine Unsalted tops saltines 1 12-ounce package chocolate chip morsels 6 ounces caramel chips (optional), Chopped nuts Combine sugar and butter in a saucepan; bring to a boil, stirring constantly.Simmer 3 to 4 minutes. Pour mixture over unsalted tops saltines in a foil-lined jellyroll pan.Bake for 10 minutes, or until golden brown, at 350 degrees.

Sprinkle chocolate and caramel chips over hot saltines and spread chocolate evenly as it melts. Sprinkle with nuts and chill until set and completely cooled. Remove foil from bottom and break into uneven pieces.

Quick and good. Also a good recipe for beginner cooks.

Judy Mezo De Soto

Choco-Mallow Pizza 1 12-ounce package semi-sweet chocolate chips 1 pound white almond bark, divided 2 cups miniature marshmallows 1 cup crisp rice cereal 1 cup peanuts 1 6-ounce jar red maraschino cherries, drained and cut in half 1/3 cup angel flake coconut 1 teaspoon oil Tint the coconut green and set it aside. Microwave chocolate chips and 14 ounces of almond bark in microwave-safe bowl on high 1 to 2 minutes, or until smooth; stir every 30 seconds. Add marshmallows, cereal and nuts. Pour onto greased 12inch pizza pan. Top with cherries and coconut. Microwave remaining almond bark with oil on high 30 to 60 seconds or until smooth; stir. Drizzle over top; refrigerate.

Sherry Reuter Pinckneyville

Dark Chocolate Sugar Cookie Cut Outs Two sticks of butter 1 cup plus 2 tablespoons granulated sugar 1 egg 1 to 2 teaspoons vanilla extract (I like 2 teaspoons, and use real, not imitation)

2 cups plus 1 tablespoon all purpose flour 1 cup Hershey's Special Dark Cocoa Dash of salt Mix butter and sugar together until blended with mixer in large bowl. Add the egg and vanilla extract. Mix again on low speed, stop and scrape sides of the bowl as needed. In a medium bowl, whisk flour, cocoa and salt. Add to butter and egg mixture. Mix on low speed until a dough is formed and there are no streaks of butter remain in bowl. The dough will clump around the paddle attachment or beaters while being mixed. This is fine as it makes a nice thick dough for rolling. Line a baking or cookie sheet with parchment paper or silpat. Roll dough into an oblong disc between 2 sheets of waxed paper with rolling pin. Wrap the dough with the waxed paper and cover with plastic wrap. Refrigerate for 1 hour. Remove dough from refrigerator. Roll the disc a little thinner between the two sheets of waxed paper (One sheet under dough and one on top). You may dust the surface lightly with flour if it is sticky, but not too much as you may get streaks of white flour baked onto your cookies. Roll dough to a 1/4-inch to 1/2inch thickness. Cut out shapes with your favorite cookie cutters and transfer to lined baking or cookie sheet. Use spatula to lift from work surface to prevent shapes from stretching as they may become distorted during baking. Refrigerate the baking, cookie sheet with the cutouts for 30 minutes. This will help the cookies maintain their shape while baking. While cutouts are chilling, preheat oven to 350 degrees. Remove pan after the 30 minutes of chilling and bake cookies for 15 to 20 minutes. Check after 10 minutes and adjust baking time according to your oven. Remove from oven and let set on baking sheet for 5 minutes. After 5 minutes, you may carefully apply precut marshmallow fondant cutouts in same shapes that were used for cookies, then transfer to cooling rack to finish cooling completely. Otherwise, after 5 minutes on baking sheet, you may transfer to cooling rack to cool completely before icing with your favorite cookie icing.

I wanted to try something nontraditional for a Christmas Sugar Cookie. I found this recipe and modified it a bit. To save time, instead of icing the cookies, I use a home made marshmallow fondant. The fondant can be applied to the cookies while they are warm, and dry to nice finish that is just as pretty if not prettier than iced cookies in half the time. For details, I use edible markers on the fondant after the cookie has cooled and the fondant has set up on the cookie. I also like to sprinkle some edible glitter on them so they glisten.

Lesa Vaughn Mount Vernon

Grandma's Sugar Cookies 3 1 1 1 2 2 1 1 1 4

1/2 Cups flour teaspoon salt cup butter (soft) teaspoon vanilla eggs teaspoon baking powder teaspoon nutmeg teaspoon lemon extract 1/2 cup sugar tablespoon evaporated milk (preferably Pet brand)

Mix all dry ingredients. Now, make a well in dry ingredients then add balance of ingredients. Mix and form into a ball of dough. Might want to chill the dough (optional). Roll out 1/8 to 1/4-Inch thick on lightly floured surface. Dip cookie cutter in flower and proceed to use cookie cutter. You might need to dip cookie cutter in flour now and again. Bake at 375 degrees for 6 to 8 minutes.

Makes about 4 dozen depending on size of cutter. Grandma placed half of a pecan in the center of her round cookies before baking. You can also sprinkle sugar on cookies before baking. OR, YOU MIGHT WANT TO ADD A GLAZE TO THE COOKIES AFTER THEY HAVE BAKED AND COOLED. Cut out cookies decorated as you please, for whatever occasion you please. I have a cookie cutter in the shape of a tree I like to use. Grandma usually make round cookies by using a glass as her cookie cutter.

Brenda Tripp Anna

Keeflies Pastry: 1 pound butter, margarine, or half of each 6 cups all-purpose flour 12 eggs yolks, beaten 1/2 pint sour cream dash of salt Cream butter/margarine and flour. Add sour cream, egg yolk and salt. Dough will be slightly sticky, add flour if needed. Shape dough into small walnut-sized balls and refrigerate at least 4 to 5 hours. Can be kept in refrigerator several days.

Filling: 12 eggs whites 1 pound powdered sugar 1/2 teaspoon lemon juice 2 pounds ground walnuts Whip egg whites until foamy and doubled in size. Add powdered sugar gradually.

Add lemon juice. Fold nuts in by hand. On a well-floured pastry sheet, or board, roll out each ball. At one end, place a small teaspoon of nut filling and roll very loosely into a crescent shape. Roll them very thin. The dough will not break; it will make them more flaky. Bake at 350 degrees for about 10 minutes.

They should be very light in color, so check them frequently.

This recipe has been in our family for over 50 years. Always a hit!

Sherry Stewart Marion

Lula Moss's Sugar Cookies/Old English Suagar Bisquits Roll thin for sugar cookies/thick for sugar biscuits 1 cup lard (or Crisco) in 1 cup milk.

1 level teaspoon baking soda

1/2 teaspoon salt 2 cups sugar 3 eggs 1 1/2 teaspoon vanilla 3 heaping teaspoons baking powder.

Mix. Sift in 2 cups flour. Mix with hands, then add flour to stiffen to roll.

Roll and cut. Place on cookie sheet. Sprinkle with sugar. Bake 10 minutes at 350 degrees. Makes several dozen soft sugar cookies or sugar biscuits.

200 year-old recipe Judy K. Cunningham Carbondale

My favorite easy cookies Cookies 1 white cake mix 1/2 cup vegetable oil 2 eggs

Icing 1 can purchased white or cream cheese frosting or homemade icing 1 8 oz. pkg cream cheese 1 tsp. vanilla powdered sugar water Cookies Mix together cake mix, eggs and oil in a large bowl.Make little balls with the dough and set on ungreased cookie sheets. Bake at 350 degrees F (175 degrees C) for 4 to 10 minutes until done. They should be soft and only slightly browned on the bottom. Do not overbake. Cool completely and then ice and add sprinkles or any decorations. Use prepared frosting or make a delicious frosting by combining a cup or two of powdered sugar, vanilla and cream cheese with mixer. Continue beating while adding enough sugar to make the right amount and consistency for frosting. Add water as needed.

These cookies could not be easier. It is probably faster to make them than to go to the store and come back with some you have purchased. They are just really pretty if you sprinkle on some colored sprinkles. You may color the icing, if you wish for various occasions. I take them to computer class sometimes because I don't have a lot of time to make anything else from scratch. I never make them unless I am taking them somewhere because I would eat them all.

Brenda Teaney Du Quoin

Red Velvet Crinkle Cookies 6 tablespoons butter 1 cup powdered sugar

1 1 2 1

teaspoon cornstarch box red Velvet cake mix large eggs teaspoon lemon zest (optional)

Preheat oven to 375 degrees. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend. Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms. Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.

Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set.

Cool 1 minute. Transfer to wire rack to cool completely. Store in airtight container with wax paper or parchment separating layers.

This is a recipe that my grandmother found in a booklet distributed by Duncan Hines and shared with me. I have made these cookies time and time again, especially around Christmas and they are always a big hit with family and friends. The recipe is simple, easy and delicious... perfect for sharing during the busy holiday season!

Stephanie Gladson Murphysboro

Sand Tarts 2 cups butter 5 eggs 5 cups flour 4 cups C sugar (specialized larger sized particle yellowish brown sugar) 1 cup granulated sugar 2 to 3 cups heavy whipping cream 2 cups additional granulated sugar 4 tablespoons cinnamon 48 slivered almonds In a large mixing bowl, cream butter and sugars. Add eggs and flour, mixing until just combined. Chill in the refrigerator for 4 hours. Remove and on a well-floured surface roll dough out very thin. Coat with heavy whipping cream, then sprinkle with sugar, followed by the cinnamon. Cut the cookies in a diamond pattern, and place individual cookies on cookie sheets. Press one slivered almond in the middle of each cookie. Bake at 375째 degrees for approximately 8 minutes. Remove and cook on slotted rack. Store in tight container.

If you like a really crunchy cookie, cook a bit longer, if you like chewy you can cook it a few minutes less.

The is the traditional Christmas German cookie that has been made by my family for 6 generations. Every generation has a designated person who is taught the recipe and is responsible for the cookies. Since I am the oldest child of my generation (19 years verses the other cousins at 7 and 1), I'm the designated cookie maker.

Nicholas Flach Carbondale

Stained Glass Spritz Cookies 3 2/3 cups flour 1 teaspoon baking powder 1 1/2 cups butter 1 cup sugar 1 3-ounces package flavored gelatin (any flavor) 1 egg 1 teaspoon vanilla flavored gelatin or colored sugar Preheat oven to 400 degrees.

Mix together first two ingredients; set aside.

Beat butter, sugar and flavored gelatin until well combined. Add egg and vanilla; beat well. Gradually add flour mixture and mix until smooth. Force unchilled dough through a cookie press onto cookie sheet. Sprinkle with flavored gelatin or colored sugar. Bake for 6-8 minutes or until edges of cookies are firm and slightly brown. Remove and cool on wire rack.

Note: For two-tone dough, mix 1/2 of dough with one flavor, color of gelatin, and the other with another. This recipie yields 48 cookies.

These are my great-grandma's cookies, that we still make with her cookie press from the 1920's. The flavors of the cookies are dependant on the flavor of gelatin you pick... my favorites are blue raspberry and dark cherry. For Christmas we use lime and dark cherry for red and green cookies.

Nicholas Flach Carbondale

Toffee Triangles 2 cups sugar cookie mix 1 cup packed brown sugar 1/3 cup butter, softened 1 teaspoon vanilla extract 1 egg 1 6-ounce cup semi-sweet chocolate chips 1/2 cup mixed nuts, chopped In a large bowl, beat the cookie mix, brown sugar, butter and vanilla until mixture resembles coarse crumbs. Add egg and mix well. Spread into a greased 9 X 13 baking pan. Bake at 350 degrees for 12 to 15 minutes or until lightly browned. Sprinkle with chocolate chips; let stand for 5 minutes. Spread chocolate over bars. Sprinkle with nuts. Let stand until chocolate is set. Cut into squares, then cut in half to form triangles. Store in an airtight container.

Sherry Reuter Pinckneyville

Walnut Bars

1 2/3 cups graham cracker crumbs 1 1/2 cups coarsely chopped walnuts 1 14-ounce can sweetened condensed milk 1/4 cup flaked coconut (optional) Preheat oven to 350 degrees. Place graham cracker crumbs and walnuts in a bowl.

Slowly add condensed milk, coconut and pinch of salt. Mixture will be very thick. Pack into greased 9-inch square pan and press mixture down with the back of a spoon. Bake for 35 minutes and cut into squares when cool.

Very easy Judy Mezo De Soto

You Had Me At Maple Bacon and Chocolate Chunk Cookies 1 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon Kosher salt 3/4 cup unsalted butter (room temperature) 1 cup sugar 2 eggs yolks (room temperature) 2 teaspoons maple flavoring extract 1/2 teaspoon vanilla extract 1 1/2 cups semisweet chocolate chips (chunks) morsels Directions for cookies Preheat oven to 325 degrees. Spray nonstick cooking spray onto baking sheet. In a large bowl, combine flour, baking soda and salt. Whisk to combine, then set aside.

In a medium bowl, mix together butter, brown sugar, egg yolks, maple extract and vanilla. Stir in flour mixture and chocolate chunks to combine. Spoon 2 tablespoons of cookie dough onto baking sheet. make sure the cookie dough is 2 inches apart between cookies. Press down dough with your thumb leaving a center in the cookie. Then add a tablespoon of chopped maple bacon pieces in the center ofeach cookie. Bake for 11 to 12 minutes or until golden brown Directions for Maple Bacon 8 strips favorite maple-flavored bacon (not cooked) 1/4 cup dark brown sugar pinch of cayenne pepper (optional) Preheat oven to 400 degrees. Spray nonstick cooking spray onto a baking sheet.

Then set aside. In a small bowl combine brown sugar and cayenne pepper. Set aside. Lay bacon strips onto baking sheet. sprinkle brown sugar mixture over bacon strips, Lightly press onto bacon. Bake for 12 to 14 minutes or until bacon is golden red brown. Set aside to cool then chop into small pieces and set aside to put on top of cookie dough. Makes 20 cookies.

This isn't your ordinary chocolate chip cookie. It has the best of two worlds-bacon and chocolate. When combined in a cookie, they are irrestible. Once you’ve tried these cookies, they will become a favorite.

Amanda Smith Jonesboro

Yummy Chocolate Pecan Cookie Bars 3 cups pecan halves and pieces 1 3/4 cups all-purpose flour 3/4 cup powdered sugar 3/4 cup cold butter, cubed 1/4 cup unsweetened cocoa 1 1/2 cup semi-sweet chocolate morsels 3/4 cup firmly packed brown sugar 3/4 cup light corn syrup 1/4 cup butter, melted 3 large eggs, lightly beaten 1 cup sweetened flaked coconut Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8 to 10 minutes, or until lightly toasted and frequent stirring halfway through. Line bottom and sides of 13x9 pan with heavy duty aluminum foil, allowing 2 to 3 inches to extend over sides. Lightly grease foil. Pulse flour and next 3 ingredients in a food processor 5 to 6 times, or until mixture resembles course meal. Press mixture in bottom 3/4 inches up sides of prepared pan. Bake crust at 350 degrees for 15 minutes. Remove from oven and sprinkle chocolate morsels over crust. Cool completely on a wire rack about 30 minutes. Whisk together brown sugar and next 3 ingredients until smooth. Stir in coconut and toasted pecans and spoon into prepared crust. Bake at 350 degrees for 25 to 30 minutes, or until golden and let cool completely on wire rack for about 1 hour. Chill for 1 hour. Lift baked bars from pan, using foil sides as handles. Transfer to a cutting board and cut into bars.

Enjoy!

Sue Peterman Carbondale

Apple Bread 1 cup sugar 1/2 cup shortening 2 eggs 1 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups apples, chopped and pared 1/2 cup chopped nuts (walnuts or pecans) 1 tablespoon sugar 1/4 teaspoon ground cinnamon Heat oven to 350 degrees. Grease and flour 9x5x13 inch loaf pan. Mix 1 cup sugar, shortening, eggs and vanilla. Stir in flour, baking powder, baking soda and salt until smooth. Stir in apples and nuts. Spread in pan. Mix 1 tablespoon sugar and cinnamon; sprinkle over batter. Bake until wooden pick inserted in center comes out clean, 50 to 60 minutes. Immediately remove from pan. Cool bread completely before slicing. Store tightly covered.

I mostly use Washington State red delicious apples. The apples just need to be good and juicy!

Zoe Buchanan Carterville

Apple Gingerbread with Cream Cheese, Nut Topping l pound cooking apples, peeled, cored and sliced, about 3 cups 6 tablespoons butter, room temperature l/4 cup firmly packed brown sugar l l/2 cups sifted cake flour l l/2 teaspoons baking powder l/4 teaspoon baking soda l l/2 teaspoons ground ginger l/2 teaspoon ground cinnamon l/2 teaspoon salt l/3 cup vegetable oil l/4 cup granulated sugar l egg l teaspoon vanilla l/2 cup boiling water l/2 cup dark molasses 4 ounces cream cheese, room temperature l tablespoon lemon juice l 3/4 cups sifted powdered sugar l/2 cup chopped walnuts Preheat oven to 350 degrees. Stir together apple slices, 2 tablespoons of the butter and brown sugar in 9x9x2-inch baking pan. Bake in preheated oven for 20 minutes until apples soften. Leave oven on. Sift together flour, baking powder, baking soda, ginger, cinnamon and salt onto piece of waxed paper. Sift again. Beat together oil and granulated sugar in large bowl for l minute. Add egg and l/2 teaspoon of the vanilla and beat for 2 minutes more or until light

and thick. Combine boiling water and molasses in small saucepan; stir well.

Add to oil, sugar mixture alternately with sifted dry ingredients. Pour into pan over cooked apples. Bake in preheated 350-degree oven for 30 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. Prepare frosting: Mix together remaining 4 tablespoons butter, remaining l/2 teaspoon vanilla, cream cheese, lemon juice and powdered sugar in mediumsized bowl, until light and fluffy. Spread frosting over top of cake. Sprinkle evenly with chopped nuts. Yield is 12 small servings.

Dixie Terry Goreville

Banana Struesel Bread/Muffins 1/2 cup softened butter 4 ripe bananas 1/2 cup granulated sugar 3/4 cup brown sugar 3 tablespoons of Nesquik chocolate drink mix 2 eggs 2 teaspoons vanilla 2 1/2 cups flour 1 teaspoon baking soda 1/2 cup of milk dash of salt Topping: 1/4 cup flour 2 teaspoons cinnamon 1/2 cup brown sugar Preheat oven to 350 degres. In a large mixing bowl mash peeled bananas. Mix bananas, sugars and Nesquik. Blend in butter, eggs, salt and vanilla. Then add flour, baking soda and milk. Blend until smooth. Batter may have some lumps because of mashed bananas. In a small bowl combine ingredients for topping and mix well. Grease loaf, mini loaf or muffin pans. Fill 3/4 of the way full on muffin or mini loaf pans or 1/2 full on a loaf pan. Sprinkle topping on dough before baking. Bake until a toothpick comes out clean, 12 to 15 minutes for muffins or mini loaves or 30 minutes for regular loaf pan.

This is a recreation of my favorite banana bread recipe as a child. I wanted to make something my children loved but with a special twist of a surprise flavor.

Luckily it turned out to be a new favorite.

Christina Tate Herrin

Boo-berry Nut Bread 2 cups flour 2/3 cup sugar 1/3 cup nonfat dry milk powder 2 envelopes Fleischmann's Rapid Rise Yeast 1/2 teaspoon baking soda 1/2 teaspoon salt

1/2 cup water 1/3 cup butter 2 large eggs 1 teaspoon vanilla extract 1 cup fresh blueberries 3/4 cup chopped walnuts, toasted In a large mixing bowl, combine 1/2 cup flour, sugar, dry milk, undissolved yeast, baking soda and salt. Heat water and butter until very warm (120-130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs, vanilla and 1 to 2-1/2 cups flour; beat for 2 minutes on high speed. Carefully fold in blueberries, walnuts and remaining 1 cup of flour to make a moderate to stiff batter. Cover tightly with plastic wrap and refrigerate 4 - 24 hours. Remove dough from refrigerator and place on a greased baking sheet, shaping into a round loaf. Cover and let rise in warm place until doubled in size. Bake at 375 degrees for 40-45 minutes - top should be a golden brown. Remove from pan and cool on wire rack. This makes 2 loaves.

This is a recipe from my boyfriend's mom. As the story goes, he couldn't ever say the word blueberry, so whenever he wanted this as a snack, he would ask for Boo-berry Nut Bread. I'm guessing the real recipe name is Blueberry Nut Bread, but somehow it tastes so much better as Boo-Berry Nut Bread.

Faith Freeman Carbondale

Cinnamon Twisties 2 1/4-ounce packages active dry yeast 1/2 cup warm water (110 - 115 degrees) 1/2 cup warm milk (110 - 115 degrees) 1/2 cup butter, softened 1/2 cup sugar 2 eggs, beaten 1 teaspoon salt 4 1/4 - 5 cups flour Coating 2 cups sugar 2 tablespoons ground cinnamon 3/4 cup butter, melted In a large mixing bowl, dissolve yeast in water. Let stand for 5 minutes. Add milk, butter, sugar, eggs and salt. Stir in enough flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, 6 - 8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled. Mix sugar and ground cinnamon on a medium sized plate; set aside. Melt butter; set aside. Punch down dough and divide into three equal portions. Cover two with plastic wrap while working with the third. Roll out third portion and cut into 12 equal portions. Roll each one out into an 8-inch rope. Dip the rope in the butter, then coat with the sugar, cinnamon mixture.

Tie into a knot and place on ungreased baking sheet. Repeat with remaining portions, continuing with other two portions set aside until all 36 twisties are complete. Cover and let rise until doubled.

Bake at 375 degrees for 12 - 14 minutes or until golden brown. This yields 36 rolls Every year at Christmas my mom makes these for our Christmas breakfast. Even though the recipe makes three dozen, and my mom always doubles the recipe, there are never enough of them to go around. They are a cinnamon crispy buttery yummy treat!

Nicholas Flach Carbondale

Cream Cheese Banana Nut Bread 3/4 cup butter, softened 1 8-ounce package cream cheese, softened 2 cups sugar 2 large eggs 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup mashed bananas (1 1/4 pounds unpeeled bananas, about 4 medium) 1 cup chopped pecans, toasted 1/2 teaspoon vanilla extract Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Spoon batter into 2 greased and floured 8x4-inch loaf pans. Bake at 350 degrees for 1 hour, or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary.

Cool bread in pans on wire racks 10 minutes. Remove from pans and cool 30 minutes on wire racks before slicing.

Stir together 1 cup powdered sugar, 3 tablespoons fresh orange juice and 1 teaspoon grated orange rind until blended. Drizzle evenly over warm bread or muffins and cool 30 minutes on wire racks.

Sarah Bean Zeigler

Hot Pretzels 1 1 2 1

envelope ranch dressing mix cup oil tablespoons red pepper flakes pound pretzels

Place oil, ranch and pepper flakes in Ziploc bag. Combine mixture. Add pretzels.

Turn bag until pretzels are coated. Leave on counter. Turn again later. Ready in 48 hours.

Linda Smith Ava

Nutty Apple Muffins 1 1/2 cups flour (all purpose) 1 1/2 teaspoon baking soda 3/4 teaspoon salt 1/2 teaspoon nutmeg 2 eggs 1 cup plus 2 tablespoons sugar 1/3 cup vegetable oil 2 cups diced apples (peeled) 1 1/2 cups chop pecans 3/4 cups coconut (flaked)

In large bowl combine flour, baking soda, salt and nutmeg. In another bowl beat eggs, sugar and oil. Stir in apples nuts and coconut. Stir into the dry ingedients just til moistened. Fill 18 greased muffin cups about 3/4 full. Bake at 350 degrees for 25-30 minutes. Cool 10 minutes, then turn out muffin onto wire rack.

These are moist sweet muffins with fruit.

Rebecca Malone Thompsonville

Pineapple Upside Down Biscuits 2 tablespoons oleo or butter 1/4 cup brown sugar 1 tablespoon White Corn Syrup 1/2 teaspoon cinammon small can (package of 10) biscuits 1 small can crushed pineapple (drained) Put oleo in a 9-inch round pie plate and melt in microwave. Add sugar, syrup, and cinammon. Stir until the sugar is dissolved. Sprinkle the crushed pineapple in plate and mix well. Separate bscuits and place on top of pineapple mixture.

Bake in a pre-heated 400-degree oven until brown. Carefully invert onto a serving plate. Chopped nuts can be added if desired.

This is a very easy and quick recipe to make.

Marilyn White Metropolis Poppy Seed Bread 1 white cake mix (no pudding in mix) 4 eggs 1/4 cup poppy seeds (1 1/4-ounce can) 1/2 cup oil 1 cup hot water 1 package instant coconut cream pudding

Combine ingredients. Bake for 30 to 40 minutes at 350 degrees. Makes 5 small pans.

Gloria McPherson Du Quoin

Pumpkin Pecan Muffins 2 cups all-purpose flour, sifted 1 cup dark brown sugar, firmly packed 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/4 teaspoon ground allspice 1/4 teaspoon freshly grated nutmeg 1 teaspoon ground cinnamon 1 stick unsalted butter, room temperature 2 large eggs, lightly beaten, room temperature 3/4 cup buttermilk, room temperature 1 1/2 cups canned unsweetened pumpkin 1 granny smith apple, peeled, cored and finely grated 1 cup chopped pecans 1 1/2 tablespoons finely chopped crystallized ginger Preheat oven to 375 degrees. Butter muffin cups. Set aside. in a large mixing bowl, combine flour, brown sugar, baking powder, baking soda, salt allspice, nutmeg and cinnamon. Mix well to combine and set aside. In another large mixing bowl, mix together butter, eggs, buttermilk and pumpkin. Slowly add flour mixture and gently combine. Then add apple, pecans and crystallized ginger, gently folding batter until combined. Fill muffin cups 2/3 full with batter.

Bake at 375 degrees for 20 to 23 minutes, or until golden brown. Insert a toothpick in the center to check. Allow muffins to rest 10 minutes before serving. Makes 18 muffins.

I usually make these muffins around the holiday season for breakfast. Pumpkin adds a delicious flavor to these muffins. These spiced nut breads are terrifc to serve aon a crisp fall day.

Amanda Smith Jonesboro

Round Raisin Nut Bread 2 CUPS WATER 2 CUPS RAISINS 2 TSP BAKING SODA 1 1/2 CUPS SUGAR 2 EGGS 1 1/2 TSP VANILLA 3 CUPS SIFTED FLOUR 1 CUP CHOPPED NUT MEATS (PECANS PREFERABLY) dash salt Combine raisins, water and baking soda. Bring to a boil. When the mixture begins to foam, remove and cool. Beat together eggs, sugar, salt and vanilla. Add

raisin mixture alternately with flour to egg mixture. Fold in nuts. Pour batter into four well greased and floured number 2 cans and bake in moderate oven (350 degrees) till done, about 1 hour. You might want to save standard green bean cans or their equivelant for the baking tin.

This bread is raisin moist and is served as a finger food as it is baked in tin cans and sliced in little rounds. This can be baked ahead and frozen. It's good by itself or served with cream cheese spread.

Brenda Tripp Anna

Really Easy Crusty Yeast Bread 1 1/2 cups slightly warm water 1 teaspoon sugar 2 teaspoon instant yeast 3 1/4 cups bread flour 2 teaspoons salt more flour as needed (Fill the sink or a huge bowl with warm (not hot) water and try to keep it warm.

You will be putting your bowl of dough in there to rise. This really cuts down on the rising time but make sure it is warm and not hot or it will kill the rise.) In a large bowl, combine 1 1/4 cups flour with yeast and then add sugar and the 1 1/2 cups of slightly warm water. Stir until fairly smooth. Put the bowl down in the warm water in the sink and cover with towel or waxed paper.

(This keeps the dough at a consistant temperature) When it is almost double in size and very bubbly add the rest of the flour (2 cups) that has been mixed with the salt. Let it rest about 10 or 15 minutes and then knead it right in the bowl a few minutes until smooth. You may add a little more flour if necessary and grease your hands and/or the bowl if it sticks. Repeat this process three to five times according to how much time you have. As you go along it will become very elastic and stretchy with big bubbles of air.

Heat the oven to 400 degrees and grease a cookie sheet. Shape the dough into the shape of a French bread loaf and place on the pan. Spritz the loaf with water and let it sit in a warm place and let rest 15 minutes more or less. Bake until golden brown and hollow sounding when tapped. Place on a rack to cool if you can resist cutting it warm.

My family loves hot yeast bread but I don't have that much time to spend a whole day watching it rise. I came up with a method that works well and makes this bread both fast and easy. We love it hot with butter and Sorghum molasses. When I make this, I don't worry much about the rest of the meal because no one cares about anything but the bread. It is not especailly pretty bread but it sure tastes good. I have doubled the recipe with success.

Brenda Teaney Du Quoin

Sour Cream Almond Toffee Cake 1 3/4 cups all-purpose flour 2 teaspoons baking powder

1 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 4 tablespoons butter, (unsalted) room temperature 1 8-ounce container light sour cream 3 large egg whites 2 teaspoons vanilla extract 1/2 teaspoon spiced rum 1/3 cup dark brown sugar, firmly packed 1/2 cup toasted, sliced almonds 1 teaspoon ground cinnamon Non-stick cooking spray 1/2 cup powdered sugar 2 teaspoons half and half or heavy cream Preheat oven to 350 degrees. In a large mixing bowl, beat sugar and butter together until smooth. Add sour cream, egg whites, vanilla extract and rum. Beat well to combine. Set aside. In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk together until well combined. Add flour mixture to the butter mixture and beat, just until all ingredients are moistened. Set batter aside. In a small bowl, combine brown sugar, almonds and ground cinnamon together. Spoon half of batter into an 8-inch square baking pan that has been sprayed with non-stick cooking spray. Sprinkle evenly with half brown sugar mixture. Spread remaining brown sugar until all is gone. Bake for 35 to 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool 15 minutes in pan; set aside. In a small bowl, stir together powdered sugar, half and half, and 1/4 teaspoon vanilla extract until smooth. Drizzle over coffee cake. Makes 9 servings.

This is a wonderful fall/winter recipe. My whole family enjoys and request this coffee cake. It may take some time and a little effort but it's so worth the wait.

Amanda Smith Jonesboro

BLT Dip 6-8 ounces sour cream 1 1/2 cups Hellman's mayonnaise 1 large or 2 small tomatoes 1 package Oscar Mayer pre-cooked bacon, torn into pieces Chop tomatoes, mix all together. Best if served with pretzels.

Deloris Motsinger Pittsburg

Browned Sugared Squash 1 Acorn squash 1 1/2 tablespoons butter 1 1/2 teaspoon brown sugar 1/4 teaspoon salt 1/4 teaspoon ginger 1/2 teaspoon cinnamon Preheat oven to 350 degrees. Split squash, remove seeds. Wrap each half in foil leaving top of half uncovered. Put 1 pat of butter in each and sprinkle with the ingredients above. Bake about 1 hour. Serve warm.

Rebecca Malone Thompsonville

Buffalo Chicken Dip 1 8-ounce package cream cheese, softened 1 1/2 cup ranch salad dressing 1/2 cup redhot pepper sauce 1/2 cup shredded mozzarella cheese 2 cans (12 1/2 ounces each) chunk chicken breast in water, drained Heat oven to 350 degrees. Place cream cheese into deep baking dish. Stir until smooth. Mix in salad dressing, redhot pepper sauce and cheese. Stir in chicken.

Bake 20 minutes or until mixture is heated through. Stir. Serve with crackers or vegetables.

Sherry Reuter Pinckneyville

Cheeseburger Mini Muffins 1/2 pound ground beef 1 small onion, finely chopped 2 1/2 cups flour 1 tablespoon sugar 2 teaspoons baking powder 1 teaspoon salt 3/4 cup ketchup

3/4 cup milk 1/2 cup butter or margarine melted 2 eggs 1 teaspoon prepared mustard 2 cups (8 oz ) hredded cheddar cheese In skillet cook ground beef and onion over medium heat till meat is no longer pink; drain. In bowl combine flour, sugar, baking powder and salt. In another bowl combine ketchup, milk, butter, eggs and mustard; stir into the dry ingredients just till moistened. Fold in the beef mixture and cheese. Fill sprayed miniature muffin cups three fourths full. Bake at 425 degrees for 15 to 18 minutes ot till toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Refrigerate any leftovers.

This recipe can be fixed as appetizers or as regular sized muffins. If made as regular size muffins bake for 20-25 mins. Mini muffins makes 5 dozen and the regular muffins makes 2 dozen.

I found this recipe in magazine and made it for first time in 2003 for my senior group at church.

Helen Townley Ewing

Chicken Curry Cream Cheese Pops 1/4 pound cream cheese, softened 2 tablespoons mayonnaise 1 10-ounce can white cooked chicken 1 tablespoon curry powder 1 tablespoon chopped chutney 1/2 teaspoon salt 1 cup blanched slivered almonds 1 cup grated coconut, toasted 3 dozen Popsicle sticks In a large mixing bowl, mash cream cheese. Add all remaining ingredients except the coconut and mix well. By the spoonful, roll into walnut size balls. Coat with coconut and push onto a popsicle stick. Chill in the refrigerator for at least 30 minutes. These can be made a day in advance or even made ahead and frozen. Makes 3 dozen pops.

One of the problems at any reception or holiday party is the appetizers are usually messy and your fingers get greasy, which in turn can get on your clothes. This appetizer removes this problem and it's a fun way to serve it, too.

Faith Freeman Carbondale

Delicious Dip with Tortilla Chips 1 pound ground chuck 1 pound hot sausage 1 medium onion, chopped

2 pounds Velveeta cheese 1 can nacho cheese soup milk (half can of empty nacho soup can) 1 can mushroom soup Brown ground chuck, hot sausage and onion in a large pan. Add cheese, soups and milk. Fold in together. Put in crock pot to simmer. Enjoy!

Sue Peterman Carbondale Easiest Appetiizer Ever One package cream cheese, any kind (no fat, low fat or regular) 1/2 cup (more or less to taste) pepper relish preferably with both the red and green peppers or Jalapeno jelly if you like it hot.

Open cream cheese and let it soften up a little then pour the relish over the top. I like to use relish made with both red and green peppers, but you can substitute jalapeno jelly if you like more heat. Serve with crackers or vegetables. It is as simple as that. You can mash it all up together, but it is not quite as pretty.

This only takes a minute to make and is a beautiful holiday appetizer or a great snack. It is one that my daughter and I could eat as a whole meal. Put it on a pretty plate! Even plain ole sweet pepper relish will work in a pinch. It is amazing how something so simple can taste so good. I have tried the relish from Harry and David and from Cracker Barrel and it is wonderful that way but we love the jalapeno jelly best of all.

Brenda Teaney Du Quoin

Famous Beer Dip 2 8-ounce packages cream cheese 4 thinly sliced green onions, tops included 1-ounce package dry ranch dressing mix 6 ounces of your favorite beer 8 ounces (2 cups) finely shredded sharp cheddar cheese Your favorite dippers, including, but not limited to pretzels, crackers, veggies or baguette slices.

In a medium size bowl or a large food processor bowl, mix both packages cream cheese, sliced green onions, ranch mix, and beer. Mix together well with spoon, hand mixer or food processor. Then stir in finely shredded sharp cheddar cheese.

Transfer to covered dish and refrigerate several hours to allow flavors to blend. Serve with your favorite dippers and enjoy!

My significant other brought this recipe home from the local VFW 10 or 11 years ago, and it has been a year-round family favorite ever since! It is great with pretzels, crudites, crackers or crusty bread.

Donna Glass

Chester

Little Cheddar Meatballs 1 egg 1 cup shredded cheddar cheese 1/2 cup quick oats 1/2 cup diced onion 1 teaspoon salt 1 pound lean ground beef Topping: 2/3 cup ketchup 1/2 cup brown sugar 1 1/2 teaspoons mustard Add egg, milk, cheese, oats and salt; mix well. Shape into eight mini loaves, put into 9x13 baking pan. Stir ketchup, mustard and brown sugar; spoon over loaves. Bake uncovered at 350 degrees for 45 minutes.

My family always requests this dish at holiday gatherings. I usually fix a double batch and I never have any leftovers.

Carol Heine Pinckneyville

Mississippi Caviar 1 15-ounce can black beans, drained and rinsed 1 15-ounce can whole kernel corn, drained 2 large tomatoes, seeded and diced 1 medium onion, diced 1 medium green bell pepper, diced 1 tablespoon minced garlic 1 jalapeno pepper, seeded and finely chopped 1 to 2 tablespoons lime juice 1 7-ounce package dry Italian dressing mix 1/2 cup olive oil 1/2 cup vinegar Combine first 8 ingredients in a large bowl. Stir well. Combine dressing mix, oil and vinegar. Pour over bean and corn mixture. Stir well. Chill at least 2 hours. Serve with tortilla chips.

Sherry Reuter Pinckneyville

Pumpkin Spiced Cheese Dip 1 1 2 1

15-ounce can pumpkin puree 8-ounce package low-fat cream cheese (room temperature) cups powdered sugar 1/2 teaspoons ground cinnamon

1 tablespoon pumpkin pie spice 1 1/2 teaspoons fresh orange juice 1/2 teaspoon freshly grated orange zest 1 tablespoon Irish cream (optional) 1 pinch kosher salt 1 medium pumpkin, cleaned and deseeded (optional) In a medium bowl, cream together cream cheese and powdered sugar until smooth.

Gradually add pumpkin puree, ground cinnamon, pumpkin pie spice, orange juice, orange zest, salt and Irish cream. Smooth until well combined. Pour pumpkin dip into a cleaned, deseeded pumpkin and refrigerate for 2 hours or until ready to serve. May garnish with ginger snap cookies, fresh sliced apples or sharp American cheese slices. Makes 25 servings.

Amanda Smith Jonesboro

Rarebit Sauce and Dippers 1/2 cup unsalted butter 1/2 cup flour 1 teaspoon salt 1/4 teaspoon dry mustard 1/8 teaspoon cayenne 2 cups whole milk, room temperature 1 tablespoon Worcestershire sauce 8 ounces sharp cheese, grated 3/4 cup Bass Ale or beer Dipping options: Cooked ham, cubed White bread, toasted French fries Melt the butter in a large heavy saucepan over medium heat. Add the flour and stir with a whisk to combine. Cook for a couple minutes so the flour can cook out their raw taste. Whisk in the milk, salt, mustard and cayenne. Bring to a simmer and cook, stirring constantly, until the mixture is quite thick. Remove saucepan from the stove. Add the Worcestershire sauce and the cheese, and stir until cheese is melted. Whisk in the beer and return saucepan to oven; cook until sauce comes just to a bare simmer, stirring constantly. Do not let it boil. Remove from oven and set aside until ready for dipping. Assemble dipping options. Stab with your stick, dip and eat up!

As the story goes, my great-grandpa knew the chef who created the Horseshoe Sandwich in Springfield, Ill. The sauce is what really makes the meal, but instead of sandwiches, we make it for our famous Fondue festive parties around the holidays and New Year's. But in keeping with the "Horseshoe" theme, the foods for dipping are the typical toppings of the sandwich.

Nicholas Flach Carbondale

1 pound mixed nuts(about 4 1/2 cups)

1/4 cup maple syrup 2 tablespoons brown sugar 1 1-ounce package dry ranch salad dressing mix In a bowl, combine nuts and maple syrup; mix well. Sprinkle with brown sugar and salad dressing mix; stir to coat. Spread in greased 10x15 baking pan. Bake at 300 degrees for 25 minutes or until light brown and cool.

These are both savory and sweet!

Judy Mezo De Soto

Sausage and Queso Salsa Poppers 8 ounces mild pork sausage 1/2 cup prepared queso dip (found in the chip aisle) 30 mini phyllo cups 1/2 cup medium salsa 30 blue corn chips In a medium skillet, cook and crumble the sausage. Remove and drain on paper towel.

In a medium bowl, combine sausage and queso dip, mixing together thoroughly.

Spoon into the phyllo cups and place on a baking sheet. Bake in a pre-heated 350째 degree oven for 5 minutes. Remove and allow to cool slightly before moving to a serving tray. Top each sausage cup with a 1/8 to 1/4 teaspoon of salsa and add a blue chip stuck into the middle.

Makes 30 appetizers I could eat salsa, chips and nachos everyday! But at a holiday party it's a messy type of snack. This bite-size appetizer is super yummy with all the elements of nachos without the mess, and the blue corn chips have a festive touch.

Nicholas Flach Carbondale

Shrimp Spread 3 ounces cooked shrimp, chopped 1/4 cup non-fat cream cheese 2 tablespoons plain non-fat yogurt 2 tablespoons non-fat cottage cheese 2 teaspoons lemon juice 2 tablespoons pimento, chopped 3 tablespoons onion 1 tablespoon horseradish dillweed to taste In a small bowl, blend shrimp, cream cheese, yogurt, cottage cheese and lemon juice. Stir in remaining ingredients. Cover and refrigerate until ready to serve. Serve with crackers.

Marty Thornton Herrin

Sweet and Tangy Meatballs 1 bag of frozen meatballs 1 13-ounce bottle of chili sauce 1/4 cup grape jelly 1/2 cup Water Mix the chili sauce, grape jelly and water together and put into a crock pot.

Add the frozen meatballs. Cook on high for 1-2 hours until hot.

You can substitute the miniature hot dogs for the meatballs if you desire.

This is a sweet and tangy sauce with meatballs. This is a big hit when I take it to a "finger food" fellowship at our congregation.

Marilyn White Metropolis

Yummy Snack Mix 6 cups of Crispix cereal 2 cups pecans 1 stick butter 1/4 cup corn syrup 1 teaspoon vanilla 1 cup brown sugar 1 teaspoon baking soda

In a large microwavable bowl, mix Crispix ceral and pecans,set aside.

In another microwavable bowl, combine butter, corn syrup, vanilla,brown sugar.

Microwave on high for 2 1/2 minutes; stir. Microwave another 2 1/2 minutes, add baking soda and stir until foamy. Pour over cereal and nuts gently.

Microwave on high for 1 minute; stir. Repeat 3 more times. Spread hot mixture on lined baking sheets to cool. Break up and store in air-tight containers.

The Best snack ever!

Marjorie Lampe Campbell Hill

Barbecued Beans 2 bacon strips, cubed 1 onion, chopped 2 cups cooked, small white beans 3/4 cup water 1/2 cup brewed coffee 1/4 cup low tomato paste 1 1/2 teaspoons dry mustard 1 teaspoon unsweetened cocoa powder 1/2 teaspoon paprika 1/2 teaspoon chili powder Spray a small non-stick skillet with vegetable cooking spray. Saute bacon and onion. Remove to a 5 1/2 quart non-stick Dutch oven or heavy pot. Add remaining ingredients. Stir to combine. Cover and simmer for 30 minutes.

Marty Thornton Herrin

Broccoli and Carrots with Horseradish Butter Sauce 1 pound fresh carrots, peeled and cut into thin strips 1 pound fresh or frozen broccoli florets 3 tablespoons butter 2 tablespoons prepared horseradish 2 tablespoons fresh lemon juice 1 teaspoon salt pinch of black pepper 1/4 cup toasted pecans, chopped (may substitute walnuts) 2 tablespoons heavy cream In a large steamer basket, steam carrots and broccoli over boiling water. Cover and let steam for 8 to 10 minutes or until tender. Place carrots and broccoli in a large bowl and set aside. In a small saucepan over low heat, melt butter until light brown. Remove from heat and add horseradish, lemon juice, salt, pepper and heavy cream. Pour over carrots and broccoli and sprinkle with toasted pecans.

Serve! Makes 6 servings.

This is one way I can get my family to eat their vegetables.

Amanda Smith Jonesboro

Cabbage and Green Bean Casserole 8 slices bacon 1 large onion 6 cups shredded cabbage 3 cans French-style green beans 1 4-ounce jar pimentos salt & pepper to taste

Fry bacon until crisp. Remove from skillet. Fry onion in drippings, drain and add cabbage, green beans, pimentos, salt and pepper. Put into a 9x13 baking pan.

Bake at 350 degrees for 30 minutes.

Marjorie Lampe Campbell Hill

Celery Casserole 3 cups celery, sliced 1 cup water chestnuts (1 can) 1 can cream of chicken soup 1/4 pound butter 3 ounces slivered almonds 36 Hi-Ho, Ritz, or Town House crackers, crumbled (any butter type cracker will do) Boil celery 1 minute and drain. Add chestnuts and soup. Place in buttered baking dish. Melt butter in skillet. Add crushed crackers and almonds; stir until browned lightly. Spread over celery mixture in baking dish. Bake for 15 to 20 minutes in a 350 degree oven.

Delicious and very easy.

Judy Mezo De Soto

Christmas Cauliflower 1 large head cauliflower, broken into flowerettes 1/4 cup diced green pepper 1 7.3-ounce jar sliced mushrooms, drained 1/4 cup butter 1/3 cup all-purpose flour 2 cups milk 1 cup shredded swiss cheese 2 tablespoons diced pimento 1 teaspoon salt Cook cauliflower in small amount of water for 6 to 7 minutes. Drain very well.

Saute green pepper and mushrooms. Add flour gradually. Stir in milk. Bring to boil, stirring constantly. Remove from heat, stir in cheese and salt. When cheese is melted, add pimento. Place half of cauliflower in greased baking dish.

Top with half of sauce. Repeat layers. Bake uncovered at 325 degrees for 20 to 25 minutes.

Phyllis McGee Pinckneyville

Corn casserole 3 cups corn, drained 3 eggs, beaten

2 tablespoons sugar 1 1/8 cup hot milk Mix all together. Dot top with butter. Bake at 350 degrees until stiff.

Esther Speletich Carterville

Creamy Brussels Sprouts Bake 1 8-ounce package cream cheese, softened 1 cup (8 ounces) sour cream 1/2 pound sliced fresh mushrooms 1 medium onion, chopped 2 tablespoons butter 2 10-ounce packages frozen brussels sprouts, thawed and drained 3/4 cup shredded cheddar cheese In a small bowl, beat cream cheese and sour cream until smooth; set aside. In a large skillet, saute mushrooms and onion in butter until tender. Stir in brussels sprouts. Remove from heat; stir in cream cheese mixture. Spoon into a greased shallow 2-quart baking dish. Cover and bake at 350 degress for 25 to 30 minutes, or until bubbly. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.

Sherry Reuter Pinckneyville Creamy Corn Pudding 2 4 4 1 2 2 4 4 1 1

cans whole kernel corn tablespoons flour tablespoons sugar cup milk cups Monterey cheese, grated teaspoons salt tablespoons butter, softened eggs small jar pimento medium green pepper, 1/4-inch diced

In a 9 x 13 inch baking dish that has been well-greased, mix the ingredients in the order listed. Place in an oven pre-heated to 350 degrees oven and bake until golden brown or you start to smell the dish. It's not done until you can smell the creamy corn - you'll know it when it happens... but for exactness, about 1 hour. Let cool for 10 minutes before serving. Serves 8-12 This is a favorite of the whole family. My grandma is required to bring this to every holiday meal. The pimento and green pepper really gives it the holiday look.

Nicholas Flach Carbondale

Kartoffelsalat

12 slices bacon, cooked crispy 6 tablespoons bacon drippings 3 medium onions, coarsly chopped 1 cup cider vinegar 1 1/2 tablespoons sugar 3/4 teaspoons accent 1/4 teaspoons pepper 2 to 4 pounds potatoes, peeled, cooked and cut into 1/4-inch slices Cook bacon in skillet, reserving drippings. Add onion to drippings and cook until tender, stirring occasionally. Stirin vinegar and next four ingredients; heat to boiling. mix in bacon. Pour over prepared potatoes in a large mixing bowl; toss lightly to coat evenly. Cover and slowly heat for at least 2 hours in a low oven (200 degrees), stir occasionally.

Garnish with snipped parsley and paprika.

The amount of potatoes used will determine the number of servings.

Serves 6 - 10 This recipe is from the the old country - brought over here by family as they escaped from Germany before and during World War II. Translated - Hot German Potato Salad.

Faith Freeman Carbondale

Old-fashioned Creamy Mac and Cheese

1 8-ounce box elbow macaroni 6 tablespoons butter, divided 3 tablespoons flour 1 tablespoon dry mustard 3 cups milk 1/2 teaspoon paprika 1 large egg 12 ounces Velveeta cheese, shredded 1 teaspoon salt 1 teaspoon black pepper 1 cup bread crumbs or croutons, crushed Preheat oven to 350 degrees. In a large pot of boiling water, cook pasta to al dente. Remove pasta from stove and let drain in a colander. Using the same pot, melt 3 tablespoons butter; whisk in flour and mustard. Slowly add milk and paprika while still whisking to make sure it's free of lumps. Simmer for 10 minutes and whisk in egg. Add cheese and stir until it is fully melted. Place macaroni in a greased 9 x 13-inch pan and salt and pepper noodles. Pour Cheesy Sauce over macaroni.

Melt remaining 3 tablespoons butter and toss with bread crumbs. Sprinkle over macaroni and bake for 30 minutes or until macaroni starts to slightly brown.

Remove from oven and rest for five minutes before serving. Serves 6 to 10

This is just like grandma used to make and so much better than boxed mac and cheese!

Faith Freeman Carbondale

Roasted Holiday Vegetables fresh brussel sprouts, cut in halves 1 large red onion, cut in Wedges 1 celery root, diced 1 fennel bulb, diced 1 package small carrots, cut in halves several ribs of celery, sliced salt and pepper 1 teaspoon fennel seed 2 tablespoons olive Oil

Put all veggies in large flat oven pan. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon of fennel seed and 2 tablespoons of Olive Oil. Mix well. Roast in preheated 400-degree oven uncovered for 20 minutes. Stir and continue to roast until tender, about 20 minutes additionally.

Serves 8 All veggies can be chopped ahead and put in bags in the refrigerator the day before. My granddaughter usually helps me with the chopping and all you do is put them in the pan and add seasonings on the day you are serving the dish!

This was a recipe we tried several years ago. The family and especially the girls liked it so well it has become a holiday favorite. Such a healthy and colorful dish to serve for Thanksgiving dinner!

Dorothy Sisk Carbondale

Smashed Rutabagas and Turnips with Parmesan Cheese 1 pound rutabagas, peeled and chopped 1 teaspoon salt 6 cups water 1 1/2 pound turnips, peeled and chopped 1/2 cup grated parmesan cheese 6 tablespoons butter, room temperature 3/4 cup heavy cream 3/4 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons bourbon Combine rutabagas, 1 teaspoon salt and 6 cups water in a large cooking pan.

Bring to a boil. Cook for 25 minutes. Add turnips and cook for another 20 minutes, or until tender. Drain; set aside. In a large mixing bowl, combine rutabagas, turnips, cheese, butter, heavy cream, salt and black pepper. Mash

with a potato masher to desired consistency. Stir in bourbon. Garnish with majoram leaves if desired. Makes 6 servings.

This is one of my family's favorites. You can substitute butternut squash or beets for rutabagas.

Amanda Smith Jonesboro Tomato Pudding 2 sticks margarine 1 cup light brown sugar 1/2 cup water 1 28-ounce can tomato puree 6 cups bread cubes (with crust) 1/4 teaspoon salt 1/8 teaspoon black pepper (optional) Melt margarine; pour over bread cubes and toss. Heat tomato puree with water, salt, brown sugar and pepper. Simmer about 5 minutes. Pour over bread cubes and toss. Put into casserole dish and bake at 350 degrees for 45 minutes or until firm and slightly browned.

Judy Mezo De Soto Wow! I like cabbage 1 1 I 3 1 1 1 1

medium head of green cabbage meduin onion medium or large tomato, the more tomatoes the spicier the dish teaspoons butter tablespoon olive oil tablespoon salt (less if you like) teaspoon garlic 1/2 teaspoon pepper

Quarter cabbage and chop up in medium chunks,cut onion in chunks. cut tomatoes in wedges and set aside. Put butter and oil in large skillet, melt and add cabbage and onions. Stir fry on medium high till a little brown, add all spices and turn heat to medium...cover.

The cabbage has water in it and it will get yummy juicy, stir every few minutes and add tomatoes. cover and Medium heat fry till tomatoes and cabbage are cooked (limp). Serve in a bowl as a side dish. You can add leftovers to it to make a meal. you may also add peppers or hot sauce, or use you imagination. Mmm, mmm, it is good.

This fried cabbage is served as a side dish. The leftovers are great with any type of diced meat as a meal. It is better the next day. The more tomatoes you add to it the spicier it tastes. It is also cheap to make!

Joan Mahaffey Marion