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Cheese Buns

Place in this order in mixing bowl:

  • 1 package, Tablespoon yeast
  • 1/2 cup warm water
  • 2 Tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 egg
  • 1 1/2 cups flour
  • 2 Tablespoons margarine
  • 1/2 Cup hot milk

Beat at speed 3 for 3 minutes. Stir in 1 cup shredded cheddar cheese and about 1 1/2 to 2 cups flour to make a stiff dough. Cover. Let rest 15 minutes (or let rise 30 minutes, punch down).

Toss of well floured surface until no longer sticky. Divide into 12-16 parts. Shape into flat buns for hamburgers or hot dogs; place on greased cookie sheet. Cover; let rise in warm place until very light or doubled in size, 45-60 minutes.

Bake at 375 degrees for 12-15 minutes, or until golden brown.

(Onion: saute 1 cup shredded onion in 1 Tablespoon margarine. Use with or instead of cheese)

*Great for hamburger buns.

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Artichoke Spread

  • 2 cans (10-15 oz) artichokes, drained, quartered, or chopped
  • 1/2 Cup Parmesan Cheese
  • 8 Oz. shredded Mozzarella Cheese
  • 1/4 teaspoon garlic powder
  • 1 Cup Mayonaise

Mix all ingredients together and bake at 350 degrees for 25-30 minutes

OR 4-5 minutes on high in Microwave. Stop and stir 1/2 way through.

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Almost Candy Bars

  • 1/2 Cup margarine or butter
  • 1 pkg. Devil’s Food Cake Mix
  • 6 oz pkg. (1 cup) butterscotch chips
  • 6 oz pkg. (1 cup) semi-sweet chocolate chips
  • 1 Cup coconut
  • 1 Cup chopped nuts
  • 14 oz can sweetened condensed milk

Heat oven to 350 degrees.

In large bowl, cut margarine into cake mix with fork or pastry blender until crumbly. Sprinkle evenly over bottom of 15X10X1 inch jelly roll pan: press lightly.

Sprinkle with butterscotch chips, chocolate chips, coconut, and nuts. Pour sweetened condensed milk over all ingredients.

Bake for 20-25 minutes or until light golden brown. Cool completely. Cut into bars. 48 bars.

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English Toffee

  • 2 Cups butter or margarine (half and half)
  • 2 Cups sugar
  • 2 Tablespoons light corn syrup
  • 6 Tablespoons water
  • 1 teaspoon vanilla
  • Butter
  • 2 cups chopped nuts (walnuts or pecans)
  • 1 Cup chocolate, grated

Butter a cookie sheet. Add chopped nuts and grated chocolate.

Melt 2 cups butter or margarine (half and half) in large pan.

Add 2 cups sugar, sugar, corn syrup, and water. Stir until well blended.

Cook to hard threads (290 degrees) and stir to prevent burning.

Remove from heat. Add vanilla.

Pour candy over nuts and chocolate. Do NOT scrape pan.

Cool and break into pieces.

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Reese’s Peanut Butter Filling

  • 1 Cup peanut butter
  • 1 1/2 Cup powdered sugar
  • 1/4 Cup margarine
  • 5 whole graham crackers, very finely crushed
  • 1/2 lb chocolate chips, melted

Mix first 4 ingredients well. Form into small shapes to dip in chocolate or press mixture into 8×8 inch baking dish, cover with layer of chocolate, and cut into small squares.

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Tootsie Rolls – Michelle Tubbs

  • 2 Tablespoons butter
  • 1/2 Cup light corn syrup
  • 2 Squares unsweetened chocolate
  • 1 teaspoon vanilla
  • 3 Cups powdered Sugar
  • 3/4 Cup instant powdered milk

Melt butter and chocolate together. Mix in all other ingredients with a spoon until it forms a ball. Make snake shape; roll in wax paper. Cut to length and put in refrigerator.

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Ritz Cracker Cookies – Linda Dennis

  • 1 Cup cut up dates
  • 1 can sweetened condensed milk
  • 1/4 Cup walnuts, chopped
  • 1 medium size box Ritz crackers
  • Butter
  • Powdered sugar

Put dates, sweetened condensed milk, and walnuts in double boiler and mix well. Cook until thick. Keep mixture over the hot water while spooning small amount onto Ritz crackers

Bake at 350 degrees for 8-10 minutes. Remove from oven and frost with brown butter and powdered sugar.

Just brown the butter for a minute or two until brown, then add powdered sugar until medium consistency.

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Dilly Dip

  • 1 Cup mayonnaise
  • 1 Cup sour cream
  • 2 teaspoons minced onions
  • 2 teaspoons dill weed
  • 2 teaspoons Bon Appetit

Substitute recipe for Bon Appetit (about 1 1/2 teaspoons celery salt)

Stir all ingredients together and chill to get flavors to meld. Great dip for veggies and chips.

Store in refrigerator.

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Beef Taco Skillet

  • 1 lb. ground beef
  • 1 can tomato sauce
  • 1 cup salsa
  • 1/2 cup water
  • 8 corn tortillas cut into 1 inch pieces
  • 1 cup shredded cheddar cheese
  1. Brown ground beef and drain.
  2. Add tomato sauce, salsa, water, tortillas, and half the cheese.
  3. Heat to a boil. Cover and cool over low heat 5 mn. or until hot
  4. Top with remaining cheese. Serves 4
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Apple Streusel Muffins

Makes 18 muffins

2 cups flour

1 cup sugar

1 1/4 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 8 ounce carton of sour cream

1/4 cup margarine or butter melted

1 cup finely chopped apples

Streusel Topping

1/4 cup sugar

3 Tablespoons flour

1/4 teaspoon ground cinnamon

2 Tablespoons margarine or butter

  1. Preheat oven to 400 degrees. Generously grease 18 muffin cups or line with paper.
  2. In a large bowl, stir together flour, sugar, cinnamon, baking powder, baking soda, salt.
  3. In a small mixing bowl, beat eggs. Stir in sour cream and 1/4 cup melted butter. Add egg mixture to the flour mixture along with the chopped apples. Stir just until moistened.
  4. Spoon batter into muffin cups filling 2/3 full.
  5. To make the Streusel Topping: In a small bowl, stir together sugar, flour, and cinnamon. Using a pastry blender, cut in 2 tablespoons butter until the mixture resembles coarse crumbs. Sprinkle a portion of the topping on each muffin.
  6. Bake for 20-25 minutes until the tops are golden.