MIX all ingredients at once until smooth. GREASE and FLOUR baking pans (one 9 x 13 rectangular pan or two 9 inch pans). BAKE at 350 degrees for approximately 30 minutes.
ICING
1 1/2 boxes of powered sugar
12oz of cream cheese (softened)
1 1/2 cups of chopped pecans
1 1/2 sticks of margarine
1 tsp of vanilla
BLEND together all ingredients except pecans until smooth and creamy. MIX in pecans.
ICE THE CAKE & ENJOY!
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Ray Benson’s Corn Soup
Thickness varies- thin with milk or water to your taste.
2 Tablespoons cornstarch
6-8 cups whole milk
1 medium-sized onion, peeled and chopped
1 clove garlic, minced.
11/2 sticks unsalted butter (do not use margerine)
2 teaspoons chile powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon black pepper
1-1 1/2 teaspoons salt or to taste
4 cups fresh or frozen corn
1/2 cup masa harina
3-4 chopped green chilies
Dissolve cornstarch in 1 cup of the milk and set aside. In a large saucepan or soup pot, sauté the onion and garlic in butter until soft and translucent, about 8-10 minutes. Add spices and stir to dissolve them. Add the corn and then transfer to a blender or food processor. Turn the machine on and, while it is running, add the reserved 1 cup of dissolved cornstarch and milk. Return to medium heat and add masa herina and the remaining milk, stirring occasionally. Add the green chilies and cook for 10 to 15 minutes. Salt to taste.
To serve, pour the hot soup into oven proof serving bowls. Top with grated cheese and heat in the oven just long enough to melt the cheese. Do not brown. Top picante or pico de gallo and serve with chips.
Darryl Worley’s Dirt Cake
1 1/4 lb of oreo cookies-crushed
1/2 cup melted butter
12 oz. Cool whip
8 oz. Cream cheese softened
1 cup of powdered sugar
2 small packages of vanilla instant pudding mix
1 cup milk
1 tsp vanilla
Crush cookies in blender. Using a clean flower pot spread a layer of cookies in bottom. Combine butter, cool whip, cream cheese powdered sugar and layer over cookies. Combine pudding, milk and vanilla and blend until thickened. Pour a layer on top. Continue to alternate layers ending with crushed cookies. Decorate with gummy worms. Refrigerate.
CLAY WALKER's CARROT CAKE
2 c. sugar
¾ c. salad oil
4 eggs
2 c. flour
1 tsp. baking soda
1 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
3 c. grated carrots
½ c. chopped nuts
Cream sugar and oil, then add eggs. Sift together all dry ingredients and add to sugar and oil and egg mixture. Bake at 300 degrees for 35 minutes. Let cake cool before frosting.
Icing:
1 stick margarine
8 oz. cream cheese
1 tsp. vanilla
1 lb. powdered sugar
1 c. chopped nuts
Mix together and spread on cooled cake
Carolyn Dawn Johnson's Seven Layer Bars
(these are absolutely delicious, very hard for me to only eat one, you may want to lock them up in a safe and give someone else the key or you will eat them all at once)
½ cup of butter
1 cup graham crumbs
1 cup flaked coconut
1 6oz package of chocolate chips
1 6oz package of butterscotch chips
1 can sweetened milk- Eagle Brand
1 cup chopped walnuts
Melt butter
Add layers in order given
Use a 9*12 pan
Bake @ 350 degrees until done
Approximately 25-30 minutes until lightly browned
Carolyn Dawn Johnson's Hashbrown Casserole
(I always get my mom to make this when I’m home, I stole the recipe from her)
2lbs of hashbrowns
1 cup of diced onions
1 can of cream of chicken or cream of mushroom soup
1 cup of sour cream
½ cup of margarine or butter
8 oz of cheddar cheese
¼ teaspoon of salt
dash of pepper
½ cup crushed cornflakes
Sautéed onions in butter
Mix all ingredients together except cornflakes
Put in 2 quart casserole dish
Top with crushed cornflakes for looks
Bake @ 350 degrees for 1 ½ hours
Sherrie Austin and her mom Rae's Australian Sausage Rolls Ingredients: 2 rolls of lean sausage, as lean as possible (Rae favors Jimmy Dean’s)
1 large or two medium onions, chopped
1 pkg. puff pastry sheets, or phyllo (no hydrogenated oils!)
4 Tbs. mixed fresh herbs, chopped (this is a matter of individual taste. Rae uses basil and cilantro.
You can experiment with herbs that you like)
2 eggs
1 loaf of French bread (optional – absorbs grease, so less need for it with leaner meat)
1 can chicken broth, heated (homemade is best if you have it!)
Directions:
Pre-heat oven to 375 degrees.
Put chopped onion in a large bowl. Slice French bread lengthwise, pull out the soft middle and place in bowl with the onion. Drench the bread and onion in the heated chicken broth. This will soften both the onion and the bread. (Reminder, it is not necessary to use the bread in this recipe).
To the bread and onion, add sausage, herbs and eggs and mix well. Lay out the pastry or phyllo sheets. Fill a pastry bag with sausage mixture (do not use a decorative tip). Onto one end of the pastry, squeeze an even roll of meat mixture. Roll once around, cutting off excess to use for the next roll. Repeat for the rest of the meat mixture. You may have as many as four to six rolls. Cut into two inch squares. Pinch ends of each square closed and cut two holes in the tops. If desired, you can brush the tops with egg whites. Bake in the oven for 45 minutes. Sherrie likes to dip them in ketchup when she eats them, but they are fabulous just out of the oven and slightly cooled.
Terri Clark’s Chicken Lasagna Recipe
Ingredients:
2 cups fresh mushrooms (sliced)
1 ½ cups chopped onions
2 pkgs hollandaise sauce (prepare as per pkg)
12 lasagna noodles (cooked)
1 lb. of cooked cut up chicken or turkey (white meat preferred)
12 oz. can of asparagus tips (optional) (or substitute w/ another veggie IE broccoli)
½ tsp basil
½ tsp oregano
salt and pepper (lightly sprinkled)
2 cups of shredded Mozz cheese
½ cup of Parmesan cheese
Preparation Instructions:
Saute mushrooms and onions
Spread small amount of hollandaise sauce on bottom of a large rectangle glass xasserole dish (sprayed with Pam)
Place ½ the noodles, ½ the chicken, ½ the mushrooms and onions, ½ the hollandaise sauce, ½ the basil and oregano, and sprinkle salt and pepper into casserole dish
Top with ½ the cheeses and place all of the asparagus neatly over layers of cheese
Repeat layers, ending with cheeses
Bake uncovered at 350 degrees for 45 minutes or until bubbly and golden
Great with salad and buns / garlic bread.
Can cook and refrigerate or prepare and freeze before cooking… great for pre-planning a dinner party.
Double the recipe and freeze the leftovers (if there are any)!
