Pound Cake – Kiokee

2 sticks softened butter

3 c. sugar

3 1/2 c. plain flour

1 tsp. vanilla

1/4 tsp. salt

1/2 c. Crisco butter flavor

5 eggs

1 c. buttermilk

3 tsp. lemon flavoring

Cream sugar, butter, and Crisco well. Add one egg at a time, beating well. Add buttermilk and flour alternating and ending with flour. Add flavoring. Pour into well greased tube pan (or use Baker’s Joy). Bake at 325 degrees for 78 minutes.

Becky May, Philip Knox, Nancy Wall

Ray’s Taco Popcorn

2-3 bags popped microwave popcorn
Bag of Bugles
Box of Crispix
Samall bag of mini pretzel twists
1 cup party peanuts
Sauce:

1 1/2 sticks butter

1 Cup brown sugar

1-3 T taco seasoning (to taste)

Melt last 3 ingredients on stove, pour over mixture and toss well. Cook in large stainless steel bowl or a covered  roasting pan at 300 degrees for at least 20 minutes stirring every 5 minutes if possible. (I have to divide the recipe and cook 1/2 at time).

Peanut Butter Granola

Toss together in large bowl:

1. 3 Cups uncooked regular oat
2. 1/2 cup dry-roasted peanuts
3. 1/2 cup sweetened flaked coconut
4. 3 T sesame seeds

Cook over medium heat 3 minutes or until smooth:

1. 1 cup creamy peanut butter
2. 1/2 cup firmly packed brown sugar
3. 1/4 cup butter
4. 1 T light corn syrup
5. 1/4 tsp. salt

Stir Peanut Butter mixture into oat mixture until blended.

Spread mixture in a single layer on a lightly greased, aluminum foil-lined 17 x 12 inch jelly-roll pan.

Bake 20 minutes or until lightly golden, stirring after 10 minutes. Transfer to  wax paper and cool completely – about 20 minutes.

Serve with vanilla yogurt and bananas.

Makes 6 cups.

 

Award Winning Baked Beans (Serves 25)

2 chopped onions

2 chopped bell peppers

2 cloves garlic

1 lb. smoked sausage, sliced

1 lb. browned ground beef

2 qts. pork and beans

2 cans kidney beans

12 oz. canned tomatoes

1/2 t. salt

1 T. chili powder

1/2 c. mustard

1 c. catsup

1 T. lemon juice

6 oz. molasses

1/2 c. brown sugar

Mix all and bake until just bubbly at 350 degrees.  Do not overcook.

By Tricia Pollard

Nancy’s Lemonade Cake

1 lemon cake mix

1/2 c. buttermilk

1/2 c. water

1/4 c. frozen lemonade concentrate – this should total however much liquid your cake mix calls for.  You might need to adjust if more/less than 1 and 1/4 cup water is called for

oil – however much the mix calls for

eggs – however many the mix calls for

6 -9 T. lemonade concentrate

Mix all of above (except lemonade concentrate) about 2 minutes, pour into cake pans and back at 350 degrees until just done (pulls away from side of pan).  Cool over wire racks upside down.  Drizzle lemonade concentrate over cooling layers (I make a 3 layer cake with 2 -3 T to each layer)

Icing

1 stick butter

cream cheese

4 cups powdered sugar

1 teaspoon lemon extract

1 teaspoon vanilla extract

enough lemonade concentrate to make it a good spreading consistency – about 1-2 Tablespoons

Mix all and frost cake.  Enjoy

Black-Eyed Pea Soup

1 lb. lean ground beef
1 c. chopped onions
1 lb. Polish sausage, cut into bite-sized pieces and already browned
2 can black-eyed peas with Jalapenos, undrained
1 can beef broth
1 can diced tomatoes, undrained
1 can mild diced tomatoes and green chilies, undrained
1 can chopped mild green chilies
1-2 jalapeno chilies, seeded and chopped
1/8 teaspoon salt
2-3 cups water

Brown ground beef and onions.  Drain any excess grease.  Add remaining ingredients, mix well.  Bring to a boil, reduce heat and cover and simmer for 45 minutes.  Refrigerate overnight to let flavors blend.

Wallden Pond Caviar

1 can black-eyed peas, drained
1 can black beans, drained
1 can whole kernel corn, drained
1 medium onion, diced
2 large tomatoes, diced
1 bell pepper, diced
3 Tablespoons minced garlic (about 8 cloves if using fresh)
1/2 bunch cilantro, chopped
1 jalapeno pepper, seeded and finely chopped
1-2 tablespoons fresh lime juice
1 package dry Italian dressing mix
1/2 c. olive oil
1/2 c. cider vinegar

Combine 10 ingredients in large bown.  Stir well.  Combine dressing mix, oil and vinegar.  Pour over pea mixture.  Stir well.  Chill at least 2 hours.  Serve with tortilla chips or Fritoes.

Grits and Greens Casserole

2 C. Half and Half
4 C. chicken broth
2 c. water
2 cups quick cooking grits
1 27 oz. can of Glory Collard Greens
1 stick butter
2 C. Parmesan cheese
1 teaspoon red pepper flakes
1 cup cooked and crumbled bacon

Combine half and half, broth and water and bring to a boil.  Stir in the grits, cover and cook for 5 minutes or until thick, stirring often.  Add butter, parmesan cheese.  Drain the collards and add to the mixture along with the red pepper flakes.  Pour into a casserole dish and top with crumbled bacon.  Bake in a 350 oven until bubble.  This makes enough to serve at least 20 people.

Aunt Ann’s Fruit Salad

1 large can pineapple chunks

1 can mandarin orange sections

1 small box vanilla pudding (COOK kind)

1 jar cherries

1 can peach slices

grapes (green or red)

bananas (as much as you want or leave out)

fresh fruit in season, peaches, blueberries, strawberries,etc

Directions:

Drain pineapple and oranges, put juice into a sauce pan, add pudding and cook until thick clear yellow color (about 3-5 minutes) stirring constantly- allow to cool, add to drained fruit (pineapple & mandarin oranges) this may be done the day before - drain peaches and cherries and cut into pieces or just half cherries- add to mixture- refrigerate - add grapes, then add bananas and fresh fruit before serving

Pauline’s Fruit and Nut Chewies

Combine a boxed yellow cake mix with 3/4 cup brown sugar.  Stir in 2 cups dates and 2 cups chopped pecans.  Add 2 eggs that have been slightly beaten and 3/4 cup melted butter.  When all is combined, pour into a 9X13 pan that has been sprayed with PAM.

Bake at 350* for 30-35 minutes.

IF you use a glass dish, bake at 325* for about 30 minutes.

DON’T OVERBAKE–MAKES THEM REALLY CHEWY!!

Cool and slice-I use my pizza cutter.