Cream Cheese Pie

My sister Gwen Butler gave me this recipe in the early 1970's, it is one of my favorites, I haven't made it for years. We just made it 2017 Christmas and loved it!

8 0z cream cheese softened
1 cup powdered sugar
1 teaspoon vanilla
mix together until smooth
gradually add:
2 cups whipping cream and beat until stiff
Pour into a 9x13 pan with a graham cracker crust.
Chill then top with 1 can cherry pie filling or blueberry pie filling

GRAHAM CRACKER CRUST:
2 Packages of graham cracker crushed into crumbs
1 stick (1/2 cup) butter melted
1/2 cup sugar
Mix together and pat into 9x13 pan

LaRee McNeese's Fudge

LaRee's fudge is famous at Piper Barn Craft Show.  People come just to get her fudge and she was kind enough share her recipe with me. 

1# milk chocolate, can be Hershey Bars, chocolate chips, or she uses dipping chocolate wafers.
1 12 ounce package semi sweet chocolate chips
1 10 ounce package mini marshmellows
2 cups chopped walnuts or pecans (optional)

MEASURE ABOVE INGREDIENTS INTO A BOWL AND SET ASIDE

In a heavy pan stir over medium heat:
4 1/2 cups sugar
1 12 ounce can evaporated milk (she uses 1 1/2 cups whipping cream, so do I)
1 4 ounce cube of butter.
Stir until mixture starts to boil. Boil 5 minutes, remove from heat and quickly add set aside ingredients and mix thoroughly until chocolate and marshmallows  are melted (add nuts) and pour into a buttered 9x13 pan until set, 24 hours is a good amount of time for all the flavors to blend.
(or 1/2 pound each in small individual containers with lids).
Make 5# fudge.

AUNT GWEN'S TOFFEE (CARAMELS)

2 Cups Sugar
3/4 Cup Karo Syrup
2 Cups half and half
1/2 Cup Butter

Mix and boil to a firm ball - about 240 Degrees.  Pour into a 9x9' pan.  Mark into squares before it sets. Cool.  Wrap in wax paper.

It has to be stirred almost constantly, or it will burn to the bottom.  It goes dark as it cooks.  (Do it when you have a long phone call to make.  Or a movie to watch.

Funeral Potatoes

7 cups shredded baked potatoes

1/4 cup butter
2 cups sour cream
2 cans cream of chicken soup
2 tsp salt
4 cups grated cheddar cheese
1 cup crushed corn flakes
2 tsp melted butter

In a sauce pan, melt butter and heat sour cream and soup and salt.  Once uniform add cheese ( doesn't need to be melted).  Set aside about 1 1/2 cups for later.  Mix in potatoes then spread into a 9x13 pan. Top with mixture bake at 350* for 40 minutes topping with corn flake mixture just the last 5 mins.

LAREE'S CRUNCHY MUNCHY

Pop 1/2 cup popping corn and place in the bottom of a large stainless steal bowl, then add:

10 cups cinnamon toast crunch cereal

10 cups Rice Chex

2 cups raw coconut (found at health food stores)

1 1/3 cups pecans

1/13 cups almonds

1 1/3 cups cashews  

(or 2 cups almonds and 2 cups pecans)

2 cups small pretzels broken in half

Mix and set aside

1 1/2 cup butter

1 1/2 cup Karo Syrup

dash of sea salt

2 cups white sugar

Mix together in a sauce pan. Cook and stir over medium heat until mixture comes to a boil.  Continue cooking and stirring for 5-6 more minutes.  Take from the heat and pour over cereal mix, stir until everything is coated. Spread out on parchment paper or 2 or 3 buttered cookie sheets.  Drizzle with melted white chocolate and or dipping chocolate.  When chocolate is set you can package or put in an airtight container.

*See Killian Corn!

LaRee McNeese makes this for a craft show every year, they can't make enough of it, they always run out.  I love it!

TACO SOUP

1 lb of ground beef, cooked

1 onion chopped (or 1/4 cup dehydrated onions)

2 cans kidney beans with liquid

1 can black beans
1 can corn

1 quart canned tomatos

1 4 oz can green chilies

1/4 cup taco seasoning mix

Put everything in a crock pot, stir to mix

Set on Low for 8 hours

Serve with shredded cheese, frito chips and sour cream,

Easy Ham Sliders

Prep Time: 10 mins | Cook Time: 12 mins | Servings: 12-24 servings | Difficulty: Easy

Ingredients:

• Recipe:
• 24 Good Dinner Rolls (I used Costco rolls)
• 24 Slices of Ham
• 24 Slices Provalone Cheese (Cut to fit rolls)
• 1/3 C. Mayonnaise

• Sauce:
• 1 Stick of Butter, Melted
• 1 tsp. Yellow Mustard
• 1/2 tbsp. Poppy Seeds
• 1/2 tbsp. Minced Onions
• 1/2 tsp. Worcestershire Sauce

Directions:

Spread thin layer of mayonnaise onto both sides of rolls, then lay ham and then cheese on the roll. Repeat for all 24 rolls and lay closely together on a heavy cookie sheet.

Sauce:

Mix ingredients together and pour evenly over all rolls. (I like to spread a little sauce inside the sliders before I pour over the top). Cover cookie sheet with foil and bake at 350 degrees for 10-12 minutes or until cheese is melted. Remove foil and bake an additional 2-5 minutes. To make with crispy tops cook without covering. Enjoy!

FRESH PEACH PIE

YOU SHOULD MAKE THIS, IT IS SO YUMMY!!!!!!!!

5 large ripe peaches
1 cup sugar
3 TBSP corn starch (rounded)
1/2 c. water
1/4 tsp. Almond Extract
2 TBSP Butter
1 cooked pie shell

Slice 3 large peaches in a cooled pie crust. Mash 2 large peaches with 1 cup sugar, 3 tablespoons corn starch (rounded) and 1/2 cup water.  Cook 5 minutes until boiling gently, stir often.  Add 1/4 teaspoon almond and 2 TBSP butter. pour over peaches.  Chill and serve with vanilla ice cream (or whipped cream).

PIE CRUST

Ingredients:

1 egg

3 cups flour 

3/4 teaspoon salt (can use 1 teaspoon)

1 1/2cups cold vegetable shortening 

1 tablespoon vinegar 

5 tablespoons very cold water

Directions:

In a medium size bowl mix together the salt and flour. 

With a pastry blender, cut cold shortening into the flower mixture, until the size of peas. 

In a small cup, beat egg with fork, add the vinegar and water; whisk until well blended. 

Add the water/egg mixture gradually to the flour mixture. 

Shape into two equal balls, wrap in plastic wrap or plastic bag. Refrigerate for 1 hour or more. 

Roll out dough between two pieces of wax paper. Use for 2 (8” pie crust) or 1 large deep dish pie crust. 

Bake at 425 degrees for 10-12 minutes, until golden brown. 

Best Ever Blue Berry Muffins

From Brenda Goodrich

1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 egg lightly beaten
1/2 cup milk
4 Tbsp butter, melted
1 c. fresh or frozen blueberries

Preheat oven to 375.  Sift together dry ingredients.  In a separate bowl, combine egg, milk, and butter. Make a well in the dry ingredients and pour in milk mixture, stirring with fork just until dry ingredients are moistened.  Fold in blueberries.  Ladle into greased muffin tins.  Bake for 18 -20 minutes.

CINNAMON ROLLS OR ROLLS

ROLLS/CINNAMON ROLLS

½ Cup vegetable oil

2 tsp salt

½ cup sugar 

2 cups warm milk
1/2 cup warm water

3 well beaten eggs
2 TBSP yeast

7-10 cups flour

Put oil, salt, sugar and milk and water in mixing bowl, mix in 3 cups of flour. 
Add eggs and yeast,mix, 
add flour 1 cup at a time while mixing, watch closely to get the dough smooth, almost sticky, but not sticky. 
Knead until smooth as satin. (In a mixer, need 10 minutes) 
May need more flour.

Let raise until double, at least one hour .  For rolls, Divide into 4 equal part. Roll each part into a circle, spread with melted butter and cut like a pie into 12 equal triangles. Roll each triangle, starting with the large end, place on greased pan. Butter the tops of each roll, cover with a towel and let rise until double...at least one hour.

Bake 350° for 18-20 minutes, or until golden brown and done on the bottom.  

Makes 4 Dozen rolls.

Shape into cinnamon rolls by dividing dough into two parts and rolling out about 12” by 6”.  Spread melted butter, sugar and cinnamon.  Roll up and cut with dental floss about ¾ inch thick.  Place on baking pan, let raise until double,

Bake 350° for 20 minutes, or until golden brown.  

Frost when they come out of the oven with:

3 cups powdered sugar

¼ cup melted butter

1 tsp vanilla

¼ cup milk

Blend together to the consistency you desire, may need more powdered sugar.

Make about 4 dozen Cinnamon Rolls