Pecan Pie

From the Kitchen of:

Carolyn Brown
Ingredients:

3 Eggs
Cup Corn Syrup
1 Cup Sugar
Cup Melted Butter
1 tsp Vanilla
1 Cup (or a little more) Chopped Pecans
1 Unbaked Pie Shell








Directions:

Preheat oven to 375 F.
Beat eggs slightly. Stir in sugar, corn syrup and melted butter and vanilla. Stir in pecans.
Pour Into unbanked pie shell.
Bake for 35-40 minutes or until filling is slightly firm.


BC I like to baked pie shell about 5 minutes while mixing up pie.












Georgia Pecan Pie
From the Kitchen of:
Sandra Mitchem Spann
Ingredients:

3 Eggs, lightly beaten with a fork
Cup Dark Corn Syrup
Cup Sugar
tsp Salt
2 tsp Vanilla
1 Cup Pecan Halves
1 Unbaked 9 in Pie Shell
3 Tbs Butter, melted







Directions:

Combine eggs and corn syrup, mix well. Add sugar, mix thoroughly. Stir in salt and vanilla. Let
stand about 5 min.
Meanwhile, spread pecans evenly on bottom of pie shell. Stir melted butter into syrup mixture.
Pour over pecans making sure all the pecans rise to the top.
Bake at 375 for 40-45 min. or until firm.














Pumpkin Bars
From the Kitchen of:
JoAnn Linke
Ingredients:

Bars:
4 Eggs
1 2/3 cups Granulated Sugar
1 cup Vegetable Oil
15 oz. can Pumpkin
2 tsp. Baking Powder
2 tsp. Cinnamon
1tsp. Salt
1tsp. Baking Soda

Icing:
cup Butter, softened
8 oz. Cream Cheese, softened
2 cups Powdered Sugar
1 tsp. Vanilla




Directions:

Preheat oven to 350 F.
Combine: eggs, sugar, oil, pumpkin and beat until light and fluffy.
Combine: flour, baking powder, cinnamon, salt, and baking soda.
Add dry ingredients to pumpkin mixture and mix at low speed until well mixed. Spread in a
greased and floured 13x9 pan.
Bake 30 minutes. Cool before icing.

Combine cheese and butter in mixing bowl with electric mixer. Add sugar and mix at low speed
until combined. Then add vanilla and mix in.
Spread on cooled bars.












5 Minute Cheesecake
From the Kitchen of:
Megan Curtis
Ingredients:

1 Can Sweetened Condensed Milk
1 8oz Tub Cool Whip
1 8oz pkg. Cream Cheese
1/3 Cup Lemon or Lime juice











Directions:

In a mixing bowl, mix cream cheese and sweetened condensed milk together well. Fold in cool
whip. Then add lemon/lime juice.
Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to
harden your mixture almost immediately.

On the low speed of your hand mixer, blend well. Around 2 minutes or so; just make sure all
ingredients are incorporated. Immediately pour mixture into a waiting graham crust.
Refrigerate for an hour to an hour and a half and viola.

BC Using Key lime juice instead of regular will give you a tart cheesecake, more like a key lime
bar if you lessen the cool whip content. About half is needed for recipe, although the more that
is used, the lighter and fluffier the taste and texture will be.










Pumpkin Spice Pie
From the Kitchen of:
Vickie Thomas
Ingredients:

1 Graham Cracker Pie Shell
1 Box of Pumpkin Spice Instant Pudding Mix
1 8oz tub cool whip












Directions:

Make pudding following directions on box. Pour pudding mix into graham cracker shell.
Put cool whip on top of pudding cover and keep in refrigerator until ready to serve.


















Waldorf Salad
From the Kitchen of:
Myrlene Reeves
Ingredients:

cup Walnuts, toasted, chopped
cup Celery, thinly sliced
cup Red Seedless Grapes, sliced
1 Sweet Apple, cored and chopped
3 Tbs Mayonnaise
1 Tbs Lemon Juice
Salt
Pepper







Directions:

In a medium sized bowl, whisk together the mayonnaise and the lemon juice.
Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper.
Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.


















Artichoke Dip
From the Kitchen of:
Hally Thomas
Ingredients:

1 can Artichoke Hearts
1 cup Mayo
1 cup Parmesan Cheese
1 small can Green Chilies, chopped
Baguette










Directions:

Drain artichokes very well. Mix with remaining ingredients.
Bake in a small rectangle dish at 350F for 30 minutes.
Serve warm with baguette sliced thinly.
















Ranch Pinwheels
From the Kitchen of:
Hally Thomas
Ingredients:

1 can Seamless Croissant Bread
cup Bacon, chopped, cooked
cup Cheddar Cheese, finely grated
2 Tbs Ranch Dressing
2 medium Green Onions, chopped










Directions:

Unroll croissant bread and cut in half.
Mix remaining ingredients together and spread on dough.
Cut and bake at 350F for 12-17 minutes.


BC Unflavored dental floss is great for slicing the pinwheels.













Green Bean Casserole
From the Kitchen of:
Myrlene Reeves
Ingredients:

1 10oz can Cream of Mushroom Soup
cup Milk
1 tsp Soy Sauce
Dash Ground Black Pepper
4 cups Cut Green Beans, cooked
1 1/3 cups French Fried Onions









Directions:

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart
casserole.
Bake at 350F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean
mixture. Sprinkle with the remaining onions.
Bake for 5 more minutes or until onions are golden brown.















Chicken & Dumplings
From the Kitchen of:
Shirley Ward
Ingredients:

1 5lb bag of Flour
2 Eggs
12oz hot Water
1 Hen
12 Chicken Bouillon Cubes










Directions:

Cut up hen and cook in pressure cooker, 50 minutes after giggling starts. Sit off burn and let
cool down. Take chicken out of broth and sit in refrigerator until it is cool enough to take off
the bones. Then add cut up chicken pieces to the broth. Add water to broth and add 12
chicken bouillon cubes. Turn heat on high and bring to boil.
Sift flour into a large dishpan and spread flour around and make hole to mix up dumpling
dough. Add 2 eggs, use stiff spoon to mix with flour, then add water a little bit at a time stirring
as you add. Do not mix up too thick. Then knead until it does not stick to your hands. Pinch off
dough the size of a large biscuit and knead until not sticking to your hands. Sprinkle flour onto
surface where you are going to roll out dumplings. Lay kneaded dough on flour sprinkled table
and use a floured rolling pin or glass to roll out until thin. Cut with pizza cutter into strips and
then into pieces. Gather up and drop into broth, stir as you drop them in. Repeat from
pinching dough off. Add rolled out and cut dumplings until mixture is fairly thick.
Liquid needs to be boiling before you drop in dumpling pieces. Turn down to medium high
after you add the first dumplings. Make sure you stir the dumplings as you add them to keep
them from sticking together. After adding all dumplings, reduce heat to low and stir
occasionally to avoid sticking to the bottom of the pan.
Eat and enjoy!






Roasted Winter Vegetables

From the Kitchen of:
Marilyn Howard
Ingredients:

8 ozs Brussel Sprouts, trimmed and halved
lengthwise
1 Sweet Potato, medium, about 8 ounces,
peeled, cut in 1/2-inch cubes
1 Sweet Onion, Sweet Peru or Bermuda Red
onion - coarsely chopped
1 Cauliflower, about 1 1/2 pounds, cut into
bite-size pieces
Baby Carrots
1/4 tsp Salt
Olive Oil Spray
Sea Salt






Directions:

Preheat oven to 400F. Arrange three baking racks, evenly spaced, in the oven. (If you only have
two racks or two baking sheets, bake the vegetables in batches rather than crowd them onto
two baking sheets.)
Place Brussel Sprouts, sweet potato and cauliflower on separate rimmed baking sheets. Spray
with Olive Oil Spray, sprinkle lightly with sea salt and toss to thoroughly coat. Bake, turning
every 10-15 minutes, until browned and soft, about 15 minutes for the brussel sprouts and 25
minutes for the onion, carrots, sweet potato and cauliflower.
Serve warm or at room temperature.
BC Other vegetables like Beets, Parsnips, Turnips, Rutabagas, Green Beans, Sweet Red Peppers,
Garlic, Zucchini, Summer Squash, even Asparagus can be roasted in this medley of vegetables.











Potato Salad

From the Kitchen of:
Vickie Thomas
Ingredients:

8 Potatoes, medium size
1 Hamburger Pickle Chips, chopped
1 Medium Onion, chopped
cup of Mayo
2 Tbs of Mustard
6 Eggs, boiled & chopped











Directions:

Peel potatoes and cut into chunks. Chop onion and put in potatoes and put enough water into cover
over potatoes and onions.
Cook until potatoes are done where you can put a fork into them. Drain put into bowl with pickles, egg,
salt and pepper to your liking.
Put mayo and mustard into bowl mix together until evenly spread. Mix with potato mixture.
Sprinkle paprika on top for looks.













Juicy Salad

From the Kitchen of:
Beth Williams
Ingredients:

1 Tomato
1 Cucumber
1 Bell Pepper
1 Onion
1 Clove Garlic
Cup Lemon Juice











Directions:

Chop tomato, cucumber, pepper and onion.
Take the garlic and rub inside of bowl. Discard the garlic.
Then put all together and add lemon juice.














Raw Cranberry- Orange
Relish
From the kitchen of:
Cheryl Harris
Ingredients:

1 bag Raw Cranberries
1 Large Naval Orange
Sugar to taste










Directions:

Grind cranberries and orange together. Mix well. Add sugar to taste, about 2 tablespoons to
cup.
Chill and enjoy.

















Ambrosia
From the Kitchen of:
Debra Mitchem
Ingredients:

1 Big Red Apple, not peeled
1 can Mandarin Oranges
1 jar Maraschino Cherries
1 Cup of Walnut Pieces
bag of Small Marshmallows
Enough Sour Cream to mix together
Shake or two of Salt to cut the taste of sour
cream
Small amount of Lemon Juice






Directions:

Cut apple into bite size pieces and sprinkle with lemon juice to prevent browning.
Drain organs and add to apple.
Cut cherries in half and add to oranges and apple.
Add rest of ingredients and stir.













Cranberry Sauce
From the Kitchen of:
Shari Farris
Ingredients:

2 Cups Cherry Cider or Black Cherry Cider
or Cranberry Juice Cocktail
1 8oz package Dried Tart Cherries (about 2
cups)
1 Cup Sugar
1 12oz package Cranberries
tsp Ground Cloves (generous)












Directions:

Bring cider to simmer in heavy large saucepan. Remove from heat.
Add cherries and let stand 8 minutes.
Mix in sugar, then cranberries and cloves. Cook over medium high heat until cranberries burst,
stirring occasionally, about 9 minutes.
Refrigerate until cold, about 4 hours. Cover and keep refrigerated.


BC Can be prepared 4 days ahead.











Onion Sage Dumplings
From the Kitchen of:
T Summerall
Ingredients:

2 cans Chicken Broth
1 Egg, slightly beaten
1 Cups All Purpose Flour
Cup Milk
As much Onion as you like
2 Tbs Salad Oil
1 tsp Double Acting Baking Powder
1 tsp Rubbed Sage, level





Yield 6 servings

Directions:

In a medium bowl, with fork, mix well all ingredients. Drop by spoonfuls into simmering liquid.
Cook dumplings 10 minutes uncovered, then cover and cook 10 to 15 minutes more until done.
















Sweet Potato Casserole
From the Kitchen of:
Ella Katherine Smith
Ingredients:

FILLING:
3 C Sweet Potatoes, mashed
1/2 C Milk
2 Eggs
1 C Sugar
1/3 C Butter
1 TSP Vanilla

TOPPING:
1 C Coconut
1 C Brown Sugar
1/3 C Melted Butter
1 C Chopped Nuts
1/3 C Flour

Directions:

Combine filling ingredients and pour in a baking dish.
Blend the topping ingredients and spread over top of potato mixture.
Bake at 375 for 25 minutes.
















Sweet Potato
Yum-Yum
From the Kitchen of:
Debbie Jones
Ingredients:
FILLING:
1 40oz Can Sweet Potatoes
tsp Salt
Cup Margarine
1 tsp Vanilla
Cup White Sugar
4 Egg Whites
Cup Evaporated Milk
TOPPING:
Cup Brown Sugar, packed
Cup Chopped Pecans
1/3 Cup Flour
Cup Margarine
Yield 6- 8 servings
Directions:

Drain and mash sweet potatoes. Add all other filling ingredients to the potatoes, mixing well
after each addition.
Place in baking dish and cover with topping.
Topping: Mix thoroughly then spread evenly over potatoes.
Bake at 350 for 35 minutes.














Feather- Light Rolls
From the Kitchen of:
Judy Everett
Ingredients:

1 Cup Water
1 Cup Butter
Cup Sugar
2 tsp Salt
1 Cup Cold Water
2 pkgs. Yeast
Cup warm Water
4 Eggs, beaten
7 Cups Flour
Butter for spreading on dough

Yield 3 to 4 dozen rolls



Directions:

In a 6 quart pan bring the 1 cup water to a boil. Add the 1 cup butter, sugar, and salt. Remove
from heat.
Add the 1 cup cold water. Dissolve yeast in the cup warm water (not hot). When first
mixture is lukewarm, add yeast mixture and beaten eggs. Stir briefly.
Add flour and stir together. Cover pan with lid and refrigerate overnight.
When ready to roll out, divide dough in thirds. Lightly flour surface of bread board. Roll each
third out in a large circle about inch thick. Spread dough lightly with butter.
Cut dough into wedges and roll each up, beginning at the wide end, to form a crescent shape.
Place on 3 greased baking sheets (about 12 rolls per sheet).
Let rise about 4 hours.
Bake at 400 F. for about 12 minutes.

BC If doing ahead, freeze after dough has been shaped into crescent rolls and placed on cookie
sheets. Once frozen, put into plastic freezer bags until ready to use. To use, return them to
cookies sheets and let rise about 6 hours or until light. Proceed with previous baking directions.





Texas Roadhouse Rolls
From the kitchen of:
Megan Curtis
Ingredients:
4 tsp Active Dry Yeast
Cup Warm Water
2 Cups Milk, scalded and cooled to
lukewarm
Cup + 1 tsp Sugar, separated
3 Tbs Butter, melted (plus additional for
brushing)
7-8 Cups Flour
2 Whole Eggs
2 tsp Salt
Cinnamon Honey Butter
1/2 cup butter (1 stick), room
temperature
1/4 cup confectioners' sugar
1/4 cup honey
1 teaspoon cinnamon
Yield 5-6 dozen smaller rolls
Directions:

In the bowl of an electric mixer, dissolve yeast in the warm water with the teaspoon of sugar.
With the dough hook attached, mix in the milk, remaining 1/2 cup of sugar, and enough flour to
make a medium batter. (I added about 2 1/2 cups of flour here.) Mix thoroughly.
Allow to stand until light and foamy, about 8-10 minutes. Add melted butter, eggs and salt.
Beat well.
Add enough flour to form a soft dough. Turn dough out onto a lightly floured surface, and allow
it to rest for about 10 minutes. While dough is resting, prepare a large bowl by spraying it with
cooking spray. Knead dough until it is smooth and satiny. Place into prepared bowl and turn
over, coating it with oil. Cover bowl tightly with plastic wrap and set to rise in a warm area until
double in size, about 1-1 1/2 hours.
Punch dough down. On a lightly floured surface and with a lightly floured rolling pin, flatten
dough into a rectangle until it is about 1/2-inch thick. It's a pretty big rectangle, but I didn't
measure it. Fold the rectangle in half horizontally, so that it is about 1-inch in thickness, and
lightly roll together to seal the sides together. Allow to rest for 10 minutes. With dough scraper,
cut into rolls.
Place rolls on a greased baking sheet. Cover with a damp towel and allow to rise in a warm
area until doubled in size, about 1 hour or so.
Preheat oven to 350 and bake rolls for 10-15 minutes or until lightly golden. Upon removing
from oven, brush tops with melted butter. Serve with Cinnamon Honey Butter.

Cinnamon Honey Butter:
In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for
approximately 30 seconds until lightly whipped.
Add confectioners' sugar, honey and cinnamon and beat until smooth and thoroughly combined,
scraping down the sides of the bowl.
Continue beating on medium-high speed until light and fluffy, about 2-3 minutes.

Yummy Buns
From the Kitchen of:
JoAnn Linke
Ingredients:

2 Cups Water, lukewarm
3 pkgs. Yeast
1 Stick Oleo, melted and cooled
Cup Sugar + 1 Tbs
1 tsp Salt
2 Eggs
6 Cups Flour








Directions:

Dissolve yeast in water with 1 tablespoon of sugar.
Mix all ingredients together, using only 3 cups of flour. Beat well and add remaining flour.
Knead and let rise. Form into shape and let rise again. Bake about 15 minutes or until golden
brown.
Remove from oven and brush with additional butter.

BC I often only use 2 pkgs. of yeast when I make this recipe.