Orange Cream Fruit Salad - Aunt Jessi

15 ounce pineapple chunks, drained
1 cup peach slices, drained
8 ounce can mandarin oranges, drained
1 large banana, sliced
1 small apple, cut in chunks
3 tablespoons frozen orange juice concentrate
2 tablespoons sour cream
6 ounce instant vanilla pudding
3 tablespoons milk
Lettuce

Combine fruit and mix lightly.  Combine orange juice, sour cream and pudding mix.  Fold into fruit mixture.  Cover and chill for several hours before serving.  Serve in a lettuce cup.

Strawberry Spinach Salad - Aunt Jessi

1 pound fresh spinach
1 pint fresh strawberries, sliced

Dressing:
1/2 cup sugar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 1/2 teaspoon minced onions
1 1/4 teaspoon Worcestershire sauce
14 teaspoon paprika
1/2 cup salad oil
1/4 cup vinegar

Mix dressing well in shaker.  When ready to serve, mix spinach and strawberries in a large bowl, add dressing and toss gently.  Serve on chilled salad plates.

Angel Flakes - Aunt Jessi

1 1/3 cup sugar
1 1/3 cup light corn syrup
1 cup butter
16 ounce box of Chex cereal
1 cup peanuts, unblanched
4-5 cups coconut
1 cup pecans, broken (optional)

Mix sugar, corn syrup, and butter together in a large cooking pan and bring to a boil. Stir constantly. Boil for 4 minutes - NO LONGER.

In a large bowl, mix Chex, coconut, peanuts and pecans.  Stir the hot mixture into the large bowl with a wooden spoon.  Stir until all ingredients have been coated well.  Lay out on wax paper to cool.  Keep in and airtight container.  ENJOY!

Minty Fudge Logs- Aunt Jessi

7 ounce marshmallow cream
1 1/4 cup sugar
2/3 cup evaporated milk
1/2 cup butter
1 1/2 cup chocolate chips, semi-sweet*
1/2 cup pistachio nuts, finely chopped
1 teaspoon mint extract

In a heavy saucepan, combine marshmallow, sugar, milk and butter.  Bring to a full rolling boil over mederate heat.  Boil for 5 minutes, stirring constantly. Remove from heat and add 1 teaspoon mint extract and chocolate chips.  Mix well.  Transfer to a bowl and cover with plastic wrap.  Chill until firm enough to handle.  Divide in half.  Roll into two rolls, 8 1/2 inches long.  Roll in nuts as the outer coating

*Note:  You can substitute mint chocolate chips for the semi-sweet chocolate chips and mint extract.

White Grape Drink - Aunt Jessi

6 ounce limeade concentrate
16 ounces white grape juice concentrate
1 cup water
2 liters lemon-lime soda

Mix together and add more water or soda to taste.

Cranberry Tea - Aunt Jessi

Cook throughout the day for a wonderful smell throughout the house

1 quart fresh cranberries
1 1/2 cup sugar
1 cup red hots
12 cloves, whole
6 ounce can frozen orange juice concentrate
6 ounce can froze  lemonade concentrate

Boil one quart of water with cranberries until done - the cranberries will be squishy
Drain the water into another saucepan.  Discard the cranberries.  Add one quart of water.  Add sugar, redhots, and cloves.  Cook slowly for 15 minutes.  Add 2 quarts of water.  Add orange juice and lemonade. Add 2 cans of water.  Simmer all day.  Serve and enjoy.

Cinnamon Syrup - Aunt Jessi

This is wonderful served warm on pancakes, french toast or waffles.

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/2 to 3/4 teaspoon cinnamon
1/2 cup evaporated milk

Combine sugar, water, corn syrup and cinnamon.  Bring to a boil over medium heat, stirring constantly.  Cool and stir for 1 minute.  Cool for  5 additional minutes and then stir in evaporated milk.

Note:  The syrup keeps well in the refrigerator tightly covered for weeks.  To reheat, warm SLOWLY or it will overcook and become stringy

Yummy Cheese Ball - Aunt Jessi

5 ounce bottle Roka Cheese
5 ounce bottle Old English Cheese
12 ounces cream cheese
2 tablespoons onion, finely chopped
1 teaspoon Worcestershire sauce
1/2 to 1 cup nuts,chopped

Mix together well and chill in refrigerator until firm (about 2 hours).  Once firm, butter hands well and form into a ball.   Roll cheese in chopped walnuts until well covered.

Serve with crackers or vegetables.

Wild Banana Drop Cookies – Aunt Jessi

1 ½ cup granulated sugar

2/3 cup shortening

1 teaspoon vanilla

2 eggs, unbeaten

1 cup bananas, ripe and mashed

2 ¼ cup flour

2 teaspoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

½ teaspoon salt

1 cup chopped nuts or chocolate chips

Cream together sugar, shortening and vanilla. Mix in the eggs. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Mix dry ingredients with mashed banana.  Stir banana mixture into sugar mixture. Mix well and stir in nuts or chocolate chips. Chill in refrigerator for 30 minutes. Spoon cookie dough onto cookie sheet with a teaspoon.

Mix ½ cup sugar with ½ teaspoon cinnamon. Sprinkle over UNBAKED cookies.

Bake at 400 degrees for 8-10 minutes.

Chocolate Oatmeal Cake – Aunt Jessi

Uncle Justan’s 30^th Birthday Cake

1 ¾ cup boiling water

1 cup rolled oats, old-fashioned

½ cup oil

½ cup brown sugar

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

12 ounces chocolate chips, semi-sweet

1 ¾ cup flour

1 teaspoon baking soda

1 teaspoon salt

3 tablespoons cocoa

Soak rolled oats in boiling water and set aside. Beat together oil, sugar, eggs, and vanilla. Add the oats that have been set aside. Add half of the chocolate chips. They will melt in the batter.

Pour into 9x13 inch greased pan. Top with the remaining chocolate chips and ½ cup chopped nuts.

Bake at 350 degrees F for 40 minutes.

Serve with whipped cream or ice-cream (optional) 

Marinade for Chicken or Beef - Aunt Jessi

1 cup soy sauce

1 cup water

2/3 cup sugar

3 cloves garlic, minced

2 tablespoons sesame oil

3 tablespoons sesame seeds

3 stocks green onions, chopped

Mix all ingredients all together.  Add whatever kind of met you would like to marinade.  It is best to let marinade overnight in the refrigerator.

Baked Potato Soup - Aunt Jessi

4 large baking potatoes

2/3 cup butter or margarine

2/3 cup all purpose flour

6 cups milk

½ teaspoon salt

¼ teaspoon pepper

4 green onions, chopped and divided

12 slices bacon, cooked and crumbled

1 ¼ cup (5 ounces) cheddar cheese, shredded

8 ounces sour cream

2 tablespoons green onions

Wash potatoes and prick several times with a fork. Bake at 400 degrees for 1 hour, or until done.  Let cool.  Cut potatoes in half length wise, then scoop out the pulp.

Melt butter in heavy saucepan over low heat; add four, stirring until smooth.  Cook 1 minute, stirring constantly, until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, green onions ½ cup bacon and 1 cup cheese.  Cook until thoroughly heated, stir in sour cream.  Add extra milk, if necessary, for desired thickness

Garnish with remaining onion, bacon and cheese.  Yield: 10 cups.

Killer Baked Beans - Aunt Jessi

2 can pork and beans

1 can kidney beans, drained

1 can garbanzo beans

1 hot Italian sausage

1 pound country sausage

1 yellow onion, chopped

1 green pepper, chopped

1 cup celery, chopped

Sauce:

1 cup ketchup

¼ cup brown sugar

2 tablespoon liquid smoke

3 tablespoons white vinegar

1 teaspoon salt

Brown sausage.  Drain.  Combine onions with sausage and soften onions until browned.  Mix beans and meat together in a crock-pot.  Add in green pepper and celery.

In a separate bowl combine all the ingredients for the sauce.  Add sauce to beans and meat mixture. Stir well.

Cook on low 7-9 hours.

Breakfast Egg Casserole - Aunt Jessi

Make this the night before serving and let set in refrigerator overnight before baking.

1 ½- 1 ¾ pounds cheddar cheese

8 slices bread

2 ½ cup milk

8 eggs

1 teaspoon salt

1 teaspoon dry mustard

Sausage, ham or bacon

Mix eggs, salt, and dry mustard in a bowl.  Brown your choice of meat and drain well.  Grease a 9x13 inch casserole pan.  Cube bread.  Layer meat, bread, cheese and then pour the egg mixture over it all.

Bake at 350 degrees F for 45 minutes.

Cheesy-Rice Meat Roll - Aunt Jessi

1 1/2 pounds lean ground beef
1/2 cup cracker or bread crumbs
1 egg
1/4 cup milk or water
1/2 tsp. Worcestershire sauce
1 tsp. instant beef bouillon granules
1 tsp. salt
1/4 tsp. pepper
1/2 cup onion, finely chopped
1 tsp. onion powder
l/2 cup ketchup
3/4 cup brown sugar
1 tbsp. prepared mustard
1/2 cups rice, cooked
1 cup cheese, shredded  (any kind of hard cheese)
1 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper

Mix first 10 ingredients together and let sit for 10 minutes.
Roll out meat mixture between 2 sheets of waxed paper to a 10x13"
 rectangle.
Remove top piece of paper. Combine ketchup, brown sugar, and
mustard. Spread half of this mixture over meat.
In a small bowl, mix together rice, cheese, oregano, salt, and pepper.
Sprinkle evenly over meat.
Beginning on the 10" side, carefully roll up meat and rice mixture like a
jelly roll, using waxed paper underneath to start roll.
DO NOT ROLL UP WAXED PAPER WITH MEAT.
Press together the seam at the end. Seal the sides.
Carefully transfer roll to a 9x13" pan, seam side down. Spread remaining half of sauce evenly over the roll.

 Bake at 350 degrees F for 60-70 minutes.
Let sit 10 minutes before slicing.
Serves 6-8.

Butterscotch Bubble Bread - Aunt Jessi and Cindra

24 Rhodes™ Dinner Rolls, thawed just enough to cut in half
1/2 box butterscotch or vanilla pudding mix, non-instant (I use instant)
1/2 cup pecans, chopped (optional)
1/2 cup brown sugar
1/2 cup butter or margarine

Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in sprayed bundt pan, alternately with pecans. Sprinkle any remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.