Welcome to my recipe archives. Here you will find all the recipes that I have removed from my other recipe pages. Hope you will find some of your favorites here.

1 Yellow cake mix divided...1/2 cup butter melted...1 egg...1 cup chopped pecans...Filling- 2/3 cups reserved dry cake mix...1/2 cup firmly packed brown sugar...1 1/2 cups dark corn syrup...1 teaspoon vanilla...3 eggs...Grease bottom and sides of a 13x9 baking pan...reserve 2/3 cups dry cake mix for the filling...In large bowl combine remaining cake mix, butter and 1 egg...mix until crumbly...Press into prepared pan..Bake at 350 for 15-20 minutes till brown...Mix all the filling ingredients together, beat at medium speed 2 minutes...pour over crust..sprinkle with pecans...Bake 30 minutes till filling is set...Cool cut into 36 bars.

1 cup diced celery...1 cup diced apple...1 cup seedless grapes...1/2 cup walnuts...3/4 cup mayonaise...1 cup chopped chicken...1 cup cherry tomatoes halved...salt and pepper to taste...Mix together chill well...serve on beds of lettuce...This is one of those quick and easy summer dishes you can fix when its just too hot to cook...

2 oz semi-sweet chocolate...1 quart coffee ice cream softened...1 1/2 cups whipped cream (cool whip is ok) 1/4 cup chocolate syrup... 1-9 inch graham cracker pie shell...Melt the chocolate and spread thinnly onto wax paper...chill till set....this is used to make chocolate curls for garnish on top...spread ice cream in the pie shell...smooth out the top...freeze till firm...reserve 1/2 cup whip cream for garnish... spread remaining cream on top of ice cream and return to freezer till firm again...cut pie into 8 slices...using your best dessert plates spoon on chocolate syrup in a zig zag pattern on the plate...place pie slices in center of plates...pipe whip cream rosettes on top of pie...top with chocolate curls...HINT: to make chocolate curls use your potato peeler...It looks so elegant and is quite easy.

This is a tangy and delicious cake. Ingredients...1/2 cup butter or margarine, softened ...1 cup white sugar...2 eggs...grated zest of 2 key limes ...1 1/2 cups all-purpose flour...1 1/2 teaspoons baking powder...1/4 teaspoon baking soda...1/4 teaspoon salt... 3/4 cup key lime juice (See Below)...Directions...Cream together the butter and 3/4 cup sugar...Beat until light and fluffy...Separate the eggs...Beat in the egg yolks one at a time, and add the key lime zest...Sift togther the flour, baking powder, baking soda, and salt...Add these dry ingredients to the egg butter mixture...alternating with 1/2 cup key lime juice...Beat the egg whites until stiff, and fold into the batter...Pour batter into a well greased 10 inch bundt pan...Bake for 30 to 35 minutes at 350 degrees...or until cake tests done...Cool cake for 10 minutes in pan, and then invert onto cooling rack... Make Key Lime Glaze...Combine 1/4 cup sugar and 1/4 cup key lime juice...Simmer over medium low heat until a light syrup forms...this should take approximately 5 minutes...Use glaze immediately...Pour over still warm cake...HINT: Key limes are different then Persian green limes. They are only grown in the southern most tip of Florida. Key limes are actually a light greenish yellow color, they have more acid than regular limes. If they are not availiable in your area use bottled Key lime juice ( NOT regular lime juice Key lime juice) There are several brands on your grocers shelf I like Joe and Nellies Key West brand, it is a light milky green. You can also make Key Lime Pie which is also very yummy on a hot day.

6 to 8 country-style pork ribs... 1 bottle ketchup -- (16oz)...1 package dry onion soup mix... 1/4 cup red wine vinegar...1/4 cup dark corn syrup...2 tablespoons peanut oil...1 teaspoon dry mustard... Slightly brown ribs under the broiler...Put in slow cooker with sauce and cook on medium for about 6 hours or until meat is done...or high heat for 4 hours... Sauce: Combine all ingredients in saucepan...Heat 3 minutes on medium heat, stirring constantly...Serves 4...Serve with potatoe salad, corn on the cob or baked beans...Don't forget the napkins!!

1 pkg brownie mix... 16 oz cream cheese--softened... 2/3 cup sugar... 8 oz crushed pineapple drained... banana slices, strawberry slices, kiwi slices... 1/2 cup chopped nuts...1 oz semisweet chocolate... 1 tbsp butter or margarine... Preheat oven to 375. Prepare brownie mix according to package directions. Place Parchment Paper on 15-inch round pizza pan. Pour brownie mixture on paper and spread into a 14-inch circle. Bake 15-20 minutes or until set. Cool to room temperature. Mix cream cheese and sugar until smooth. Spread over brownie "crust". Top with fruit and nuts. Melt chocolate and butter together, stirring until smooth. Drizzle over pizza. Chill. Cut into wedges with Pizza Cutter. This is a great recipe for a childs party or a Super Bowl get-together.

4 cups Granny Smith apples, sliced...1 tablespoon lemon juice...1/3 cup flour...1/2 cup lt. brown sugar...1 cup oatmeal...1/2 teaspoon salt...1 teaspoon cinnamon 1/4 cup melted margarine or butter...Put apples in shallow 8 inch pan...Sprinkle with lemon juice...Combine all dry ingredients with butter and mix until crumbly...Sprinkle all this over apples and bake at 375 degrees for 30 minutes...Serve with Cinnamon Cream Sauce or Ice Cream or BOTH. YUMMY!!! Cinnamon Cream Sauce 1-1/2 c. sugar... 2/3 c. light corn syrup... 1/3 c. water... 1-1/2 Tb. cinnamon... 2/3 c. evaporated milk... Place all ingredients except evaporated milk in a med saucepan...Mix well...Bring to a boil over medium heat... Boil 4 minutes...Cool 10 minutes and stir in evaported milk...Serve warm over apple crisp, apple pie, or apple cakes.

2 two pound packages frozen hash browns (the little cubed kind) 1/2 stick of butter...1 teaspoon salt...1 teaspoon pepper...1/2 cup fine chopped onions...1 can cream of chicken soup 1 eight oz. carton sour cream...10 oz. grated cheddar cheese... Topping: 2 cups crushed corn flakes or you can use breadcrumbs... 1/2 cup melted butter...In a sauce pan, combine butter, salt, pepper, onions, soup, and sour cream. Cook until creamy. Sprinkle grated cheese over hash browns in large casserole dish. Pour sauce over cheese and potatoes. Cover with topping and bake at 350 degrees for 45 minutes.

In a greased 9" x 13" pan, place 15 pieces of bread (crusts removed)... Grate and sprinkle 3/4lb cheddar cheese on top of the bread... Then add 2 cups cubed ham...Optional chopped onion, green or red peppers, mushrooms or tomatoes... In a bowl beat together 8 eggs, 2 tsp seasoned salt, 4 c milk, and 1/2 tsp dry mustard... Pour on top of bread and cheese... Refrigerate overnight and pop in the oven while you open gifts on Christmas morning... Bake 1 hour at 350 degrees.

One cup flour... One stick margarine... One cup pecans... One 8oz package cream cheese... One cup powdered sugar ...8oz carton Cool Whip... Three small packages instant lemon pudding (prefer Jello brand)...4 1/2 cups milk 2% is ok... Directions First Layer: 1 cup flour... 1 stick margarine softened... 1 cup pecans... Mix above and press into a 9x13 pyrex or metal pan...Bake approximately 20 minutes at 350 degrees...Cool completely before adding the next layer... Second layer: 1 8 oz package softened cream cheese, 1 cup powdered sugar... Mix well with electric mixer (should be fluffy)... Fold in approximately one cup Cool Whip... Spread on cooled crusty layer... Third layer: 3 packages instant lemon pudding mix... 4 1/2 cups milk... Mix with mixer until very creamy... Spread pudding mixture over second layer... Fourth layer: Spread remaining Cool Whip over top.. Refrigerate until ready to eat. Garnish with freash lemon slices.

6 boneless, skinless chicken breast... 2 c. herb stuffing mix... 1/2 c. milk... 6 oz. shredded Monterey Jack cheese... 1 can sliced mushrooms... 1 can cream of Chicken soup... 1/4 c. margarine... Arrange chicken in a single layer, season with pepper...In a lightly greased baking dish...Top with cheese and mushrooms...Combine soup and milk...Spoon over chicken...Sprinkle stuffing mix on top...Drizzle with melted margarine...Cover and bake 50 minutes at 350 degrees. Serve with and green salad.

4 Eggs well beaten...1/2 cup Self rising flour... 1 3/4 cups Sugar...1/2 Stick of butter melted... 1 teaspoon Vanilla... 2 cups Milk... 1 package Coconut (7 oz.)... Combine all ingredients. Mix well and pour into 2 pie pans. Bake at 325 degrees for 30 minutes or until brown. This recipe makes its own crust. Its quick and delicious.

1 medium onion, diced... 2 (16 oz.) cans sauerkraut... 2 cans cream of mushroom soup... 1 1/3 cup milk... 1 Tbl prepared mustard... 1 (8 oz.) package medium width noodles... 1½ lb Polish sausage, cut in 1/2 inch pieces 2 cup shredded swiss cheese... 3/4 cup bread crumbs... 2 Tbl butter, melted... Preheat oven to 350°. Grease (13 x 9 inch) pan. Place kraut in a colander in the sink and rinse with cold water; press to drain. Combine onion, soup, milk and mustard in a medium bowl; blend well. Spread the sauerkraut in the prepared pan. Top with the uncooked noodles. Pour the soup mixture evenly over the noodles. Top with the sausage and the cheese. Combine the crumbs and the butter and sprinkle on top. Cover tightly with foil and bake one hour or till the noodles are tender. NOTE: If you add a little caraway seed "to your taste" it is a nice flavor (about 1 Tbl). Just mix it in the soup mixture before spreading over the noodles.

TIPS: you could substitute corned beef for the Kielbasa sausage. Try 3 Tbl of Thousand Island dressing mixed into the cream of mushroom soup. Campbell's has a new soup out that lends itself very well to this recipe. Try the "cream of mushroom with roasted garlic" soup in place of the plain mushroom.

A hearty "meat and potatoes" meal with the unmistakable taste of the country. Ingredients: 6 pork loin chops... 4 tablespoons flour... 2 tablespoons vegetable oil... 3 medium potatoes, cubed... 1 medium onion, chopped... 1 small cabbage, cut in thin wedges... 2 tablespoons cornstarch... Water or milk... Chopped chives or parsley... 1/4 teaspoon salt... 1/2 teaspoon pepper... 2 teaspoons beef bouillon granules... 1/4 cup water... 1 can stewed tomatoes, cut up and juice reserved... 1/2 cup dairy sour cream... Directions: Trim excess fat from chops. Coat chops with 2 tablespoons of the flour. In a large skillet over medium heat, brown chops in oil. In a slow cooker, place potatoes and onion. Sprinkle remaining flour over and toss to coat. Layer over potato mixture, in order, cabbage, salt, pepper, pork chops, bouillon granules, 1/4 cup water, and stewed tomatoes with juice. DO NOT STIR. Cover and cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours or until vegetables and pork chops are tender. Transfer meat and vegetables to a large platter; cover and keep warm. Meanwhile, in a small saucepan, stir sour cream and cornstarch until smooth. Measure cooking liquid and add enough water or mil to equal 1 1/2 cups. Stir into saucepan. Cook and stir over medium heat until thickened and mixture comes to a boil. Serve with chops. Garnish with chives or parsley if desired.

1 1/2 cups butter, softened... 3 cups sugar... 5 eggs... 3 cups flour... 1/2 cup cocoa... 1 teas baking soda... 1/4 teas salt... 8-oz sour cream... 1 cup boiling water... 2 teas vanilla extract... Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix well after each addition. Add boiling water and mix well. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake is done. Cool in pan 10-15 minutes; remove from pan and cool completely. Note: Cake freezes very well.

1 pkg German chocolate cake mix... 4 eggs... 1/2 c. Crisco... 1/2 c. vinegar... 1 c. water... Mix all together and pour into 3 round cake pans. Bake 350° for 30 minutes.

FILLING 1 c. milk.. 1/2 c. sugar... 1 (14 oz.) bag coconut... 23 large marshmallows... Mix everything but coconut. Cook mixture, stirring, til well blended and marshmallows are melted. Remove from heat and add coconut. Spread between the cooled layers.

ICING 2 c. sugar... 3 T. white Karo syrup... 1/2 c. milk... 3 T. cocoa... 1 stick butter or margarine... Mix all and boil 3 minutes. Remove from heat and beat til cool. Spread over top and sides of cake.

A combination marble cake and cheese cake with a creamy chocolate topping. It tastes like a chocolate eclair. 1 box fudge marble cake mix... 2 pounds ricotta cheese... 1 cup sugar... 4 eggs... 1 teaspoon vanilla... 1 box (3 3/4 oz.) instant chocolate pudding... 1 cup milk... 8 ounces non-dairy whipped topping, thawed... Preheat oven to 350 degrees. Prepare cake as directed on box and pour into greased and floured 9 x 13 pan. In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well. Spoon over unbaked cake. Bake cake for 1 hour. Cool. Mix instant pudding with milk; fold in whipped topping. Spread over cake; refrigerate. Yield: 12 servings.