Raspberry Wine Cake

From Shirley yancey

* 1 C Blackberry Arbor Mist Wine
* 1 White cake mix
* 3 eggs
* 1 C oil or applesauce
* 1 box Blackberry/Raspberry Fusion Jell-O

Mix all ingredients together. Place mixutre into a bundt pan. Bake at 325 until done. Remove from pan when warm.

Glaze:

* 1 1/3 C powdered sugar
* 1 C wine

Mix until smooth. Spoon over cake.

Molasses Pumpkin Pie

Ingredients:

* Pastry for 9 inch pie
* 1/2 C sugar
* 1/2 t salt
* 1/2 t nutmeg
* 3 T molasses
* 2 eggs
* 1 t cinnamon
* 1/2 t ginger
* 1 3/4 C canned pumpkin
* 3/4 C evaporated milk
* Whipped topping

Directions:

Line a 9-inch pie plate with pastry. Set aside. In a mixing bowl, beat the eggs, sugar, cinnamon, salt, ginger and nutmeg. Beat in pumpkin and molasses and gradually add milk. Pour into crust. Cover edges loosely with foil. Bake at 425 degrees for 10 minutes. Remove foil and reduce heat to 350 degrees. Bake 32-38 minutes longer until or until a knife inserted near center comes out clean. Cool for two hours. Chill until ready to serve. Serve with whipped topping. Refrigerate leftovers.

Peanut Butter Pie - No Bake

* 1/3 of 8 oz. pkg. cream cheese
* 3/4 C peanut butter
* 1/4 C milk
* 1/4 C powdered sugar
* 9-inch cookie crust (See Below)

Blend and place in crust first.

* 2/3 of 8 oz. pkg. cream cheese
* 1/2 C peanut butter
* 1/2 C milk
* 1/3 C powdered sugar.

Fold in 1 8 oz. pkg. Cool Whip, thawed. Blend and spread over first mixture.

Cookie Crust:

* 24 Oreo cookies, crushed fine
* 1/4 C melted butter.

Crush the cookies fine and add the butter. Mix well and press into a 9-inch pie plat and chill. When the crust is firm, add the fillings.

Drunken Beans

* 2 C dried pinto beans
* 1 t salt
* 1/4 t oregano
* 3/4 C coarsely chopped tomato
* 3/4 C coarsely chopped onion
* 1/2 C stale beer
* 1/4 lb salt pork, diced
* 1 lg. clove garlic, minced
* 2 T butter
* 3/4 C coarsely chopped green pepper
* 1/2 C liquid from beans

Cook beans in water to cover, with the salt pork, salt, garlic, and oregano until the beans are just tender, adding water as needed. Drain the beans, reserving 1/2 C of the liquid. In the same kettle, melt the butter and saute the tomato, green pepper and onion over low heat, stirring often until the vegetables are just soft. Add the beans, mix well, and simmer uncovered for 10 minutes. Add the beer and mix well, cover the kettle and simmer over very low heat for 15 minutes.

Hornet's Nest Cake

* 1 small pkg. vanilla pudding
* 6 oz. butterscotch morsels
* 1 box yellow cake mix
* 1 C chopped nuts

Cook pudding as directed on package and let cool. Mix in dry cake mix. Put morsels and nuts on top. Bake at 350 degrees for 25 minutes in 9X13 pan.

Mayonnaise Cake

* 2 C flour
* 1 t baking powder
* pinch of salt
* 1 C sugar
* 1 t baking soda
* 4 T cocoa

Mix together. To this add 1 cup of warm water and 1 t vanilla. Fold in 1 cup of mayonnaise. Pour into 2 9-inch pans and bake for 20-25 minutes at 350 degrees. Top with chocolate frosting and sprinkle with nuts.

Crazy Cake

* 1 1/2 C flour, sifted
* 1 t baking soda
* 1/3 t salt
* 1 T vinegar
* 1 C cold water
* 1 T cocoa
* 1 C sugar
* 5 T oil
* 1 t vanilla
* 1 greased cake pan, 9x9x2

Put sifted flour back in sifter and add to it the cocoa, baking soda, sugar, and salt. Sift this right into the greased pan. Make three grooves or holes in dry mixture. Into one hole, pour the oil. Into the next, the vinegar, and into the third, the vanilla. Pour the cold water over all of it. Beat with a spoon until nearly smooth and the flour can't be seen. Bake at 350 degrees for 30 minutes.

Millionaire Bars

1 (14 oz.) pkg. Caramels

1/3 C evaporated milk

2 ½ C Quick Mix **

1/3 C cocoa

¾ C granulated sugar

½ C brown sugar, firmly packed

½ C butter or margarine, melted

1/3 C evaporated milk

1 ((6 oz.) pkg. Chocolate chips

¾ C chopped nuts

Preheat oven to 350 degrees. Lightly grease and flour a 13" x 9" baking pan. In a medium saucepan, combine caramels and 1/3 C evaporated milk. Cook over low heat about 10 minutes, stirring consistently until caramels are melted. Keep warm. In a medium bowl, combine Quick Mix, cocoa, granulated sugar, brown sugar, butter or margarine, and 1/3 C evaporated milk. Stir until dough holds together. Press half of dough into prepared pan, reserving remaining dough for topping. Bake about 7 minutes, until edges are browned. Remove from oven and cool slightly. Drizzle caramel mixture evenly over baked crust and sprinkle with chocolate chips and nuts. Top with remaining dough. Bake 15 - 20 minutes more, until edges separate from pan. Cool thoroughly. Cut into 2 " squares. Makes about 24 - 30 bars.

**Quick mix is like Bisquick

1 ½ C raisins
1 ½ C boiling water
1/3 C sugar
½ T flour
½ C nuts (optional)
½ t lemon rind (optional)
2-½ t lemon juice (optional)

Cook raisins and water. Add sugar and flour. Cook over low heat. Boil for 1 minute. Let cool. Put in piecrust, fold and fry until golden brown.

**I never use the optional ingredients in this recipe.

1 (14 oz.) can sweetened condensed milk
½ C key Lime Juice (you can use regular juice if you can't find key lime juice)
1 (8 oz.) cool whip
1 (16 oz.) graham cracker crust

Beat milk and lime juice on medium speed. Fold in cool whip. Spoon into piecrust. Cover and refrigerate for about 1 hour or until set.

1 C sugar
1 C self-rising flour
¾ C milk

Coat pan with ¼ stick butter or non-stick spray. Mix sugar, flour, and milk and pour into pan. Pour in can of peaches. Bake 30 minutes at 375 degrees. Dough will rise around peaches.

3 C sugar
1 C water
1 C light corn syrup (Karo)
1 lb raw peanuts
6 drops red food coloring
¼ C butter
Pinch of salt

Bring sugar, water and syrup to boil. Add peanuts and coloring. Cook until hardball stage when dropped into cold water or use a candy thermometer to reach the hardball stage. It will take approximately 30-45 minutes from when it returns to a boil. Remove from heat. Add butter and salt. Beat until mixture is too thick to beat. Drop by large spoonfuls or pour onto greased cookie sheet. If poured, break into smaller pieces when cool (1 hour).

2 C Bisquick
1 C quick-cooking oats
¾ C packed brown sugar
½ C butter or margarine, softened
1 C raspberry spreadable fruit, jam or preserves

Heat oven to 400 degrees. Grease square pan (9x9x2). Mix Bisquick, oats and sugar in large bowl. Cut in butter using a fork or pastry cutter, until mixture is crumbly. Press ½ of mixture into pan. Spread fruit over mixture to with ¼" of edges. Top with remaining mixture. Press gently into fruit. Bake 25-30 minutes or until light brown. Cool. Cut into 24 bars.

3 C flour
6 T cocoa
1 t salt
2 C sugar
2 t soda

Sift above ingredients together into 13x9" ungreased pan in which you bake the cake. Make 3 wells in flour mixture and add:
In one well - ¾ C oil
In one well - 2 T vinegar
In one well - 2 t vanilla

Pour over all 2 cups cold water and mix and stir well with fork until thoroughly mixed. Bake at 350 for 25-30 minutes.

Icing:
½ C butter
1 C brown sugar
¼ C milk
1 t vanilla

Mix together until smooth and creamy. Add almost 1 box of powdered sugar.

½ C cocoa
1 can sweetened condensed milk
1 t vanilla
1 C biscuit baking mix
1 pkg vanilla milk chips or Reese's peanut butter chips
½ C butter, melted
2 eggs, beaten
1 ½ C quick oats
¼ salt

Preheat oven to 350. In large bowl, stir cocoa and margarine until smooth. Stir in remaining ingredients until well blended. Let dough stand 10 minutes, drop by heaping teaspoonfuls onto lightly greased baking sheets. Bake 7-9 minutes or until set. Cool 5 minutes and remove from baking sheets.

1 C butter softened
4 t vanilla
¼ C unsweetened cocoa
½ t salt
2/3 C chopped red candied cherries
½ C sugar
2 C flour
1 T instant coffee
1 C finely chopped nuts
Confectioner's sugar

In a mixing bowl, cream butter. Gradually add sugar and vanilla; beat until light and fluffy. Stir together flour, cocoa, coffee and salt; gradually add to creamed mixture. Mix well. Stir in nuts and cherries. Chill dough for ease of handling if necessary. Shape into 1 inch balls and place on ungreased cookie sheets. Bake at 350 degrees for 15 minutes or until cookies are set. Cool and dust with confectioner's sugar. Yield about 6 dozen cookies.

1 ¾ C flour
½ C + 3 T cocoa
1/8 t salt
1 C butter
2/3 C sugar
¼ t vanilla
1 C walnuts
3 T powdered sugar

In a medium bowl, combine flour, ½ C cocoa and salt; set aside. In a large bowl with electric mixer at medium speed, cream butter and sugar. Beat until light and fluffy. Gradually add dry ingredients and vanilla and beat just until well blended. Stir in nuts. Wrap and chill dough for at least 1 hour. Preheat oven to 350. Shape dough into 1-inch balls and place on ungreased cookie sheets. Bake for 12 minutes. Let stand on cookie sheets 2-3 minutes before removing to wire racks to cool. In a small bowl, combine remaining cocoa and powdered sugar. When cool enough to handle, roll cookies in mixture.

This is an easy way to make homemade Hamburger Helper and a couple of quick recipes to use with this mix. Happy eating!!

Ready Hamburger Mix (Homemade Hamburger Helper)

4 lbs. Lean ground beef
1 large onion, chopped
2 t. salt
½ t pepper
½ t oregano
¼ t garlic salt

Brown ground beef in a heavy skillet. Drain. Add onion and continue cooking over medium-low heat until onions are golden. Add remaining ingredients. Cool. Spoon mixture into four 1-pint freezer containers, leaving ½-inch space at top. Seal and label containers. Freeze. Use within 3 months. Makes about 4 pints of Ready Hamburger Mix.

Quick Taco Dip

2 C Ready Hamburger Mix, thawed
½ C "hot" ketchup
1 T chili powder
2 (15-1/2 oz.) cans kidney beans
¼ t Tabasco sauce
1 C grated Cheddar cheese
½ C chopped green olives with pimientos, for garnish

In a large saucepan, combine Ready Hamburger Mix, ketchup, and chili powder. Mash kidney beans and add with bean juice to meat mixture. Add Tabasco sauce. Heat through about 10 minutes. Put in a chafing dish and top with grated Cheddar cheese. Garnish with green olives. Makes about 6 cups dips, enough for 15 to 20 servings.

Saturday Stroganoff

2 C Ready Hamburger Mix, thawed
1 (10-3/4 oz.) can cream of celery soup
1 (10-3/4 oz.) can cream of mushroom soup
¾ C milk
1-pint sour cream
Cooked noodles
Poppy seeds, for garnish

In a large saucepan, combine Ready Hamburger Mix, cream of celery soup, cream of mushroom soup, and milk. Stir until well blended. Simmer about 10 minutes. Just before serving, add sour cream. Simmer 2 minutes. Serve over cooked noodles. Garnish with poppy seeds. Makes 4 to 6 servings.

2 lb white chocolate or almond bark
2 C salted dry roasted peanuts
4 C cooked rice cereal
1 C peanut butter
3 C pastel miniature marshmallows

Melt white chocolate and peanut butter in microwave or double boiler, stirring often to mix well. Add all remaining ingredients; stir with wooden spoon to coat evenly. Drop by teaspoon onto wax paper.

1/3 C butter
2 ½ C powdered sugar
1 ½ t almond extract
½ C cocoa
½ C whipping cream
3 ½ doz. Whole almonds

Melt butter, stir in cocoa. Cool. In large mixer, combine cocoa mixture with powdered sugar, gradually add cream, vanilla and almond extract. Blend well. Chill until firm. Shape small amount of mixture around almond. Roll in powdered sugar or coating until covered. Cover and chill until firm. Coating: powdered sugar and cocoa.

I am not sure how much vanilla as my recipe doesn't say. I am assuming it is 1 teaspoon though.