Applesauce Cake

1 2/3 cup flour
1 cup brown sugar
1 1/2 teaspoons allspice
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup applesauce
1/2 cup chopped walnuts
1/2 cup water
1/3 cup vegetable oil
1 teaspoon vinegar

Sauce Ingredients
1/2 cup brown sugar
1/4 cup butter
1/4 cup apple cider or juice
2 tablespoons cream

1. Heat oven to 350.
2. Mix flour, sugar, allspice, baking soda and salt.  Mix in applesauce, nuts, water, oil and vinegar and pour into greased 8x8 baking pan.
3. Bake until toothpick inserted in center comes out clean, about 35-40 minutes.  Cool slightly while preparing sauce.
4. Heat all sauce ingredients until boiling in a medium saucepan.  Boil for 3 minutes, stirring frequently.
5. Cut cake into squares and serve with sauce.

Beef Taco Bake

1 pound ground beef

2 cans (10 3/4 ounces) Campbell's® Condensed Tomato Soup

2 cups Pace® Picante Sauce

1 cup milk

16 corn tortillas (6-inch), cut into 1-inch pieces

2 cups shredded Cheddar cheese (about 4 ounces)

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.

Stir the soup, picante sauce, milk, tortillas and half the cheese in the skillet.  Spoon the beef mixture into a 2-quart shallow baking dish.  Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling.  Sprinkle with the remaining cheese.

Adapted From Campbell's Kitchen

Scalloped Macaroni and Ham

2 C. dried elbow macaroni

1/2 C. chopped onion

1/4 C. margarine or butter

1/4 C. flour

2 tsp. snipped fresh basil or ¼ tsp. dried basil

1/4 tsp. pepper

2 tsp. salt

3 C. milk

2 C. diced fully cooked ham

1 C. frozen peas

1 C. soft bread crumbs*

2 Tbsp. margarine or butter, melted

 Cook macaroni about 10 min. or until tender but still firm.  Drain well.  Meanwhile, for sauce, in a medium saucepan cook onion in the 2 Tbsp. margarine or butter till tender, but not brown.  Stir in flour, basil, pepper, and salt.  Add milk all at once.  Cook and stir till thickened and bubbly.  Remove from heat.  Stir in the cooked macaroni, ham, and frozen peas.  Transfer mixture to a 2 qt. casserole dish.  Toss together the bread crumbs and 1 Tbsp. margarine or butter.  Sprinkle crumbs on top of the macaroni mixture.  Bake in 350º oven about 30 min.  or till bubbly.

*Break up 3-4 slices of bread and put in blender on medium setting*

From Better Homes and Gardens

Cornbread and Bacon Stuffed Pork Chops

6 pork rib or loin chops, 1 to 1 ¼ in. thick

4 slices bacon, cut into ½ in. pieces

1 medium onion, chopped  (½ C.)

1 small green pepper, chopped (½ C.)

1 C. corn bread stuffing

½ C. water

½ tsp seasoned salt

¼ tsp. pepper

½ tsp dried marjoram leaves

½ C. shredded cheddar cheese

 Make a pocket in each pork chop by cutting into the side of chop toward the bone.  Cook bacon in 12 in. skillet over medium heat, stirring occasionally, until crisp.  Stir in onion and bell pepper.  Cook 2-3 min. stirring occasionally, until vegetables are crisp-tender; remove from heat and drain.  Stir in stuffing crumbs and water until well mixed.  Stir in cheese. 

Sprinkle both sides of pork with seasoned salt, marjoram and pepper.  Fill pockets with a bout ⅓ C. corn bread mixture.  Cook pork in same skillet over medium heat, turning once, until browned.  Place pork in ungreased  9x13 pan.  Cover tightly with aluminum foil.  Bake on 350º for 45 min. Uncover and bake about 15 min. longer or until pork is slightly pink when cut near bone.

Caramel Chocolate Trifle

1 pkg. devil’s food cake mix

2 pkgs (3.9 oz. each) instant chocolate pudding mix

1 12 oz. Cool Whip thawed

1 jar (12 ¼ oz.) caramel ice cream topping

1 pkg. English toffee bits, or crushed up candy bars

Prepare cake mix as directed.  Cool.  Prepare pudding according to package directions.  Cut half cake into 1 ½ in. cubes.  Set the rest aside to eat later.  Place half of the cake cubes in 3 qt. trifle bowl or large bowl.  Press lightly down to fill gaps.  Top with half each of the whipped topping, pudding, caramel topping and toffee bits.  Repeat layers.  Cover and refrigerate.

Raspberry Brownie Torte

1 recipe brownies

¾ C. granulated sugar

⅓ C. cornstarch

1 bag (16 oz.) frozen unsweetened raspberries, thawed but not drained

1 Tbsp. powdered sugar

3 ½ C. heavy whipping cream

1 C. heavy whipping cream (for garnish)

Raspberries (For garnish)

Heat oven to 350º Grease bottom only of 9” springform pan.  Line square 8x8 pan with aluminum foil; grease foil in bottom of pan.

Prepare brownies as directed.  Divide batter between two pans; spread evenly.  Bake 20-25 min. or until toothpick comes out clean.  Cool completely. 

Mix granulated sugar and cornstarch in 3 qt. saucepan.  Stir in thawed raspberries.  Heat to boiling over medium heat, stirring constantly.  Boil and stir 1 min.  Let stand room temperature until no longer warm. 

Remove brownies from square pan.  Cut into 24 rectangles (approx. 2 ½ x1 in.)  Sprinkle with powdered sugar.  Release side of springform pan, and loosen around edge of brownies to make removing dessert easier, reattach side of pan.  Arrange brownie rectangles vertically and with top sides facing outward around side of pan on brownie layer.

Beat 3 ½ C. whipping cream in large bowl with electric mixer on high speed until stiff.  Fold thickened raspberry mixture into whipped cream.  Pour into pan lined with brownies.  Refrigerate about 4 hours but no longer than 24. 

To serve, remove sides of pan.  Beat 1 C. whipping cream until stiff.  Beat 1 C. whipping cream until stiff.  Garnish with raspberries.  Cover and refrigerate any remaining torte.

Wendy’s Cheesecake

Crust

2 ½ C. graham cracker crumbs

⅔ C. sugar

½ C. melted butter

Filling

3 (8 oz.) pkgs. Philadelphia cream cheese

¾ C. sugar

3 eggs

¾ C. sour cream

1 Tbsp. vanilla

Grease 9 in. springform pan.  Combine crust, press into pan.  Beat cream cheese and sugar until smooth.  Add eggs one at a time, beat well after each.  Blend in sour cream and vanilla.  Pour into crust.  Bake on 350º for 50 min.  Turn oven off, but leave door closed and let stand 30 min.  Take out and cool 1 hour. Refrigerate over night.

Peach Crisp

¼ C. sugar

1 tsp. cinnamon

2 Tbsp. flour

1 C. sliced peaches

2 Tbsp. honey

⅔ C. brown sugar

2 Tbsp. oatmeal

⅔ C. graham cracker crumbs

⅓ C. flour

¼ tsp. cinnamon

⅓ C. butter

Mix together sugar, cinnamon and flour.  Combine with peaches.  Line bottom of 2 Qt. baking dish with peach mixture.  Drizzle with honey.  Stir together graham crackers, flour cinnamon, brown sugar and oatmeal.  Cut in butter.  Spread over top of peaches.  Bake on 375º for 40 -45 min.

From Jennifer 

Crustless Pumpkin Pie

1 (16 oz.) can pumpkin

1 (12 oz.) can evaporated milk

1 ½ C. sugar

4 eggs

1 tsp. cinnamon

½ tsp. ginger

½ tsp. cloves

½ tsp. salt

1 box yellow cake mix

1 C. chopped nuts, optional

2-3 Tbsp. melted butter

Whipped Topping

Combine pumpkin, milk, sugar, eggs, spices, and salt.  Blend well.  Pour into ungreased 9x13 pan.  Sprinkle cake mix on top.  Top with nuts.  Drizzle butter over cake mix.  DO NOT stir.  Bake at 350º for 1 hour.

From Ruth Phelps

Apple Pie

1 double-crust pie shell

6 C. thinly sliced and peeled apples

1 Tbsp. lemon juice

¾ C. sugar

2 Tbsp. flour

½ tsp. cinnamon

⅛ tsp. nutmeg

Milk

Sugar

Sprinkle apples with lemon juice.  In a large bowl, stir together the ¾ C. sugar, flour, cinnamon, and nutmeg.  Add apple slices.  Gently toss until coated. 

           

Transfer apple mixture in to bottom pie shell.  Cut slits in top pastry and lay over filling.  Seal edges together.  Brush top crust with milk and sprinkle with sugar.  Bake at 375º for 1 hour.

From Better Homes and Gardens

Very Berry Pie

Pastry for two 2-crust pies

1 16 oz. bag frozen boysenberries (no sugar added)

1 16 oz. bag frozen raspberries (no sugar added)

1 8 oz. bag frozen blueberries (no sugar added)

2 C. plus 3 Tbsp. sugar

½ tsp. salt

½ C. plus 1 Tbsp.  cornstarch

Preheat oven to 375º Thaw all berries, then pour berries and all of the juice in a mixing bowl.  In a separate bowl, mix together sugar, salt and cornstarch; Pour on top of berries.  Mix well with a rubber spatula.  Fill bottom crusts, add top crusts, and bake for 45 to 50 min. or until golden brown.

From Lion House Desserts

Peach Pie

¾-1 C. sugar

3/6 Tbsp flour (depending on juiciness of peaches)

¼ tsp. nutmeg or cinnamon

Dash salt

5 C. sliced fresh peaches

⅛ tsp. almond flavoring

Double pie crust

2 Tbsp. butter or margarine, cut up

Milk

Sugar

Double-Crust pie shell

Mix sugar, flour spice, and salt.  Add peaches and almond flavoring.  Sprinkle bottom of pie crust with sugar (to avoid mushy crust.)  Pour in filling, being careful to avoid edges of crust.  Dot with butter or margarine.  Cut hole in top crust to allow steam to escape, place crust over filling, pressing top and bottom crust together.  If necessary, brush crust edges with wet finger to help them stick together.   Brush top of crust with milk and sprinkle with sugar.  Bake at 400º for 45-50 min.

From Mom 

Crumble Pear Pie

Filling

6-8 Bartlett pears, depending on size

1-1 ½ Tbsp. lemon juice

½ C. sugar

2 Tbsp. flour

1 unbaked pie shell

Topping

⅔ C. flour, heaping

⅔ C. sugar

½ - ¾ tsp. cinnamon

⅓ C. margarine (add more if needed)

Cut pears in half, peel and core.  Pour lemon juice over pears.  Mix sugar and flour.  Sprinkle over pears, and stir gently until evenly coated.  Arrange cut side down in pie shell.  Mix flour, sugar, and cinnamon together, cut in margarine.  Sprinkle over pears.  Bake at 400º for 45 min.

From Mom 

Double Pie Crust

2 ¼ C. flour

¾ tsp. salt

⅔ C. shortening

8-10 Tbsp cold water

In a medium bowl stir together flour and salt.  Using a pastry blender, cut in shortening until pieces are pea size. 

           

Sprinkle 1 Tbsp. of water over part of the flour mixture; gently toss with fork.  Push moistened dough to the side of the bowl.  Repeat, using 1 Tbsp water at a time, until all the flour mixture is moistened.  Divide in half; form each half into a ball.

           

On a lightly floured surface, use your hands to lightly one dough ball.  Roll dough from center to edges into a circle 12 inches in diameter. 

           

Gently fold into fourths and place in pie plate.  Ease pastry into pie plate without stretching it.  Trim pastry even with rim of plate.  Transfer filling to pastry-lined pie plate.

           

Roll remaining dough ball.  Into a circle about 12 inches in diameter Cut slits to allow steam to escape.  Place pastry on filling; trim to ½ in beyond plate.  Fold top pastry under bottom pastry.  Crimp edge as desired.  Bake as directed in individual recipe.

From Better Homes and Gardens 

Single Pie Crust

1 ¼ C. flour

¼ tsp. salt

⅓ shortening

4-5 Tbsp cold water

In a medium bowl stir together flour and salt.  Using a pastry blender, cut in shortening until pieces are pea size. 

           

Sprinkle 1 Tbsp. of water over part of the flour mixture; gently toss with fork.  Push moistened dough to the side of the bowl.  Repeat, using 1 Tbsp water at a time, until all the flour mixture is moistened.  Form in to a ball.

           

On a lightly floured surface, use your hands to lightly dough ball Roll dough from center to edges into a circle 12 inches in diameter. 

           

Gently fold into fourths and place in pie plate.  Ease pastry into pie plate without stretching it.  Trim pastry even with rim of plate. 

           

For a baked pastry shell: Poke a few holes with a fork to prevent bubbles.  Bake at 450º for 5-6 min. or until golden.

From Better Homes and Gardens

Peanut Butter Bars

½ C. margarine

½ C. sugar

½ C. brown sugar

⅓ C. peanut butter

1 egg

1 tsp. vanilla

½ tsp. baking soda

½ tsp. salt

1 C. flour

1 C. oatmeal

1 C. chocolate chips

1 C. powdered sugar

½ C. chunky peanut butter

4-8 tsp. milk

Cream together margarine and sugar.  Add brown sugar, peanut butter, egg, vanilla, baking soda, and salt.  Mix well.  Stir in flour and oatmeal.  Press into greased 9x13 pan.  Bake on 350º for 15 min. Sprinkle chocolate chips on while still warm.  Allow them to melt then spread evenly.  Mix together powdered sugar, chunky peanut butter and milk and drizzle over chocolate.  Allow to cool.

Karen

Peanut Butter Spritz

½ C. shortening

½ C. peanut butter

½ C. granulated sugar

½ C. brown sugar

1 egg

1 ¼ C. flour

¾ tsp. baking soda

½ tsp baking powder

¼ tsp. salt

Mix shortening, peanut butter, sugars and egg in bowl.  Blend in remaining ingredients.  Shape with cookie press.  Bake on 375º for 8-10 min.  If desired, dip half of cookie in melted chocolate.

Fudge Oatmeal Bars

1 C. soft margarine

2 C. brown sugar

2 eggs

2 tsp. vanilla

2 ½ C. flour

1 tsp. soda

1 tsp. salt

3 C. rolled oats

1 C. chocolate chips

1 can sweetened condensed milk

2 Tbs. butter

2 tsp. vanilla

 Cream together margarine, sugar, eggs and vanilla.  Add flour, soda, salt, and oats.  Mix well.  Spread ⅔ into bottom of greased 9x13.  Melt chocolate chips; add sweetened condensed milk, butter, and vanilla.  Pour over dough in pan.  Drop the rest of the dough over the chocolate.  Bake on 350º for 25 min.

Cookies and Cream Brownies

1 pkg. (1 lb. 3.8 oz.) fudge brownie mix

Ingredients needed on mix.

1 ⅔ C.  crushed Oreos, divided

White frosting

Make brownies as directed, excepts stir in 1 C. Oreo crumbs.  Bake as directed.  Let cool, frost and sprinkle remaining crumbs over frosting.

Vanishing Oatmeal Raisin Cookies

1 C. margarine or butter, softened

1 C. packed brown sugar

½ C. sugar

2 eggs

1 tsp. vanilla

1 ½ C. flour

1 tsp. baking soda

1 tsp. cinnamon

½ tsp. salt

3 C. oatmeal

1 C. raisins

Beat together margarine and sugars until creamy.  Add eggs and vanilla; beat well.  Add combined flour, baking soda, cinnamon and salt; mix well.  Stir in oats and raisins; mix well.  Drop by rounded teaspoonfuls onto ungreased cookie sheet.  Bake on 350º for 10-12 min.  or until golden brown.  Cool 1 min. on cookie sheet, remove to wire rack. 

            Bar Cookies:  Mix the same, press into an ungreased 9x13 metal baking pan.  Bake for 30- 35 min.