Pumpkin Squares

1 29oz can pumpkin
13oz can evaporated milk
3 eggs beaten
2 t. cinnamon
1 t. nutmeg
1/2 t. ginger
1/2 t. cloves
1/2 t. salt
1 c. sugar

Mix all together well. Pour into 9x13 pan. Grease pan. Sprinkle with topping.

Topping:
1 pkg yellow cake mix (dry, straight from box)
1 c. chopped nuts (walnuts or pecans)
then drizzle 1 c. melted butter over all

Bake 350 degrees for 45 minutes.

Peanut Butter Balls

Peanut Butter Ball Recipe

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• 1 ½ cups peanut butter, Skippy or equivalent, not natural peanut butter
• 3 and 1/2 cups of powdered sugar
• ½ cup butter. softened
• 1 tsp. vanilla

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Mix peanut butter, butter and vanilla with an electric mixer until well blended.
Add the powdered sugar, a little at a time, blending with the mixer until all the sugar is mixed in. The dough will be slightly crumbly.
Form the dough into 1 - 1 1/2 inch size balls by rolling the dough between your hands. Set formed balls on a plate or cookie tray.

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In a double boiler add:

• 12 oz. bag of milk chocolate chips, Guitard is my favorite for its flavor
• 2 Tbs. shortening

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Heat the double boiler to the lowest boil you can achieve.When the chips are melted, dip one peanut butter ball into the chocolate with tooth picks. Roll the ball in the chocolate until it is well covered.
Remove the peanut butter ball with tooth picks to cookie sheets lined with waxed paper.
Once they are cool you can put them in plastic containers in the refrigerator or freezer. They will keep for several weeks.
This peanut butter ball recipe with delight your favorite chocolate and peanut butter fan. I guarantee it!

Apple Toffee Dip

8 oz. cream cheese

½ Cup brown sugar

¼ cup sugar

1 tsp. vanilla

1 pkg. Skor brand toffee chips (Heath can be used as a substitute)

Apple Slices

                 

Cream together first 4 ingredients, stir in toffee chips slowly

Cheese Potato Soup

 5-6 potatoes (peel cut in to chunks, boil until soft)

Drain water off

Mash potatoes/or leave chunky

2 cans cream of chicken soup

Stir in potatoes

1 1/2-2 cups milk (potato water)

2 cups of cheese

heat until cheese melts

Add salt & Pepper to taste

Cheese Sauce

1 can cream of mushroom soup

1 cup cheese

1/3 cup of milk

Melt soup and milk. Wisk, and heat. Then add cup of cheese. Mix together.

Dessert Cheese Ball

·      1 (8 ounce) package cream cheese, softened
·      1/2 cup butter, softened
·      3/4 cup confectioners' sugar
·      2 tablespoons brown sugar
·      1/4 teaspoon vanilla extract
·      3/4 cup miniature semisweet chocolate chips
·      3/4 cup finely chopped pecans
1.      In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2.      Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
3.      Roll the cheese ball in finely chopped pecans before serving.

Wassail

½  Cup sugar

2 cups water

5 Whole Cloves

4 allspice berries

1 cinnamon stick

½ piece ginger root

2 cups orange juice

1 cup lemon juice

1 quart apple cider or juice

Combine sugar and water; boil 2 minutes. Remove from heat and add spices. Cover and allow to stand in a warm place for 1 hour. Strain. Add juices and cider. Bring quickly to a boil. Remove from heat and serve at once. Makes about 8 cups.

From the Lion House Cook Book

Tamale Casserole

3 cans chili con carne
1 can black olives
Fritos corn chips
2 cans corn
1 onion chopped
cheese (optional)
 
Grease an ovenproof dish, layer one can of chili, then on can of corn,1/2 chopped onions, 1/2 of the olives; cover with corn chips , and cheese, Repeat. Top with grated cheese and bake @ 350 for 20-30 minutes.

Sloppy Joes

2 ½ lb. Hamburger

1 onion, chopped

2 ½ T. Worcestershire sauce

1/3 C. Brown Sugar

½ C. ketchup

1 T mustard

1 small can 10 ¾ oz cream of mushroom soup

Mom adds a can of tomato soup

fry hamburger with salt, pepper and onions. Drain grease and add Worcestershire sauce, sugar, ketcup, mustard and mushroom soup. Heat. Good to go!

-Amish country cook book-I still consider it Mom's though :)

Peach Slimey Salad

3 cup Bananas

2 cup green grapes

1 cup strawberries

1 can peach pie filling

You know the rest :)

Blueberry Spinach Salad

½ cup vegetable oil

¼ cup raspberry vinegar

2 teaspoons Dijon mustard

1 teaspoon sugar

½ teaspoon salt

1 package (10 ounces) fresh spinach, torn

1 package (4 ounces) blue cheese, crumbled

1 cup fresh blueberries

½ cup chopped pecans, toasted

In a jar with tight-fitting lid, combine first five ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently; serve immediately. (6-8 servings)

-Not sure who we originally got the recipe from, but It's the one that Mom makes :)

Chicken Orzo Salad

Orzo pasta, cooled
Grilled, sliced chicken
craisins
candied pecans or walnuts
spinach

Toss together, sprinkle with parmesan cheese, and top with Raspberry Walnut Vinaigrette.