Chocolate Pudding Cake – Aunt Laurie

1 chocolate cake mix

1 large box instant chocolate pudding

12 ounces cool whip

4-5 Heath or Scor candy bars, crushed

Make the cake according to directions on box.  Make the pudding.  Cut the cake into squares.  In a large glass bowl, layer ½ cake, ½ pudding, ½ cool whip and ½ candy. Repeat. Be sure to end with candy. Refrigerate.

Chicken Salad- Aunt Laurie

4-5 chicken breasts
1 head lettuce
4-5 ribs celery, diced
1 package slivered almonds
1 bottle sesame seeds
1/2 cup green onions, sliced

Cook chicken.

Boil:

Bone-in, skin-on chicken breasts: cook about 30 minutes
Skinless, boneless chicken breast halves: cook 15 to 20 minutes
Skinless, boneless chicken breast cut into 2-inch pieces: cook about 10 minutes
Sauté
In a large skillet heat olive oil and butter or margarine over medium heat. Add chicken and cook for 6 to 8 minutes or until chicken is tender and no longer pink, turning once.

Cool and dice chicken.  Mix remaining ingredients together.  Chill.  Just prior to serving cover with dressing.

Dressing:

3 tablespoons vinegar
1/4 cup oil
2 tablespoons sugar
1 teaspoon salt
pepper to salt

Combine well.  Serve on chicken salad.

Orange Jell-O Salad - Aunt Laurie

1 large box lemon pudding (not instant)
6 ounces orange gelatin
whip cream
bananas. sliced

Prepare lemon pudding according to directions on package.  Dissolve orange gelatin in 2 cups of boiling water.  Add pudding to gelatin.  Mix well.  Pour into a 9x13 inch pan.  Chill until set. 

Top with whipping cream and bananas.

Hot Fudge Ice Cream Topping - Aunt Laurie

1 can sweetened condensed milk
1 semi sweet baking chocolate
1 tablespoon margarine
1 teaspoon vanilla

Cook over medium heat until it thickens.  Serve over ice cream.  To thin after it has been refrigerated, you can add a little milk if needed.

Caramel Brownies – Aunt Laurie

40 pieces caramels, unwrapped

1 German chocolate cake mix

12 ounces milk chocolate chips

2/3 cup evaporated milk

¾ cup margarine or butter

1 cup nuts (optional)

Mix dry cake mix with butter, 1/3 cup evaporated milk and nuts.  Press 2/3 of the batter into a greased 9x13 inch pan. 

Bake at 350 degrees F. for 6 minutes. Let cool (to set up a little).

Melt caramel and remaining 1/3 cup of evaporated milk over low heat.  Drizzle caramel mixture over brownies.  Sprinkle chocolate chips over caramel.  Crumble remaining dough (flattened out into pieces) over top.

Bake at 350 degrees for 15 minutes.  Let cool.  Refrigerate 30 minutes for the caramel to set up.

Sugar Cookies – Aunt Laurie

1 cup shortening

2 cups sugar

2 eggs

2 teaspoons vanilla

8 ounces sour cream

6 ½ cup flour

1 teaspoon soda

¼ teaspoon salt

Cream sugar, shortening, sour cream and vanilla together.  Add flour mixture slowly.  Roll out on a floured surface and cut.

Bake at 425 degrees F. for 5-6 minutes.  Cool and frost

Triple Fudge Bundt Cake – Aunt Laurie

4 eggs

1 devil food cake mix

1 box instant chocolate pudding, small

8 ounces sour cream

½ cup oil

½ cup water

12 ounces chocolate chips

Mix all ingredients, add chocolate chips last.  Pour into a greased bundt ban.

Bake at 325 degrees for 60 minutes.  Let cool 20 minutes before removing from pan.

Potato Chowder Soup - Aunt Laurie and Uncle Templar

Templar’s family serves this on Halloween. Grandma Ellen says it is mm mm good.

8 ounces cream cheese

½ pound bacon, cooked and crumbled

Fresh snipped chives, optional

In a slow cooker, combine potatoes, onions, broth, soup and pepper.  Cover and cook on low for 8-10 hours or until tender.  Add cream cheese in 1 cup liquid from soup.  Stir until blended and add to soup.  Serve.  Garnish with bacon and chives if desired.

Chicken Noodle Soup - Aunt Laurie

2-3 pounds chicken, skin and fat removed

1-2 ½ cup chopped carrots

2 cups chopped celery

¾ cup chopped onion

2-3 tablespoon chicken flavored bouillon granules

2 cans cream of chicken soup

½ cup evaporated milk

2 ½ - 3 ounce R&F Flu ski noodles or egg noodles that have been cooked separately.

Cut up chicken with water.  Boil until the chicken is tender (DO NOT ADD SALT).  Remove meat from the bones and cut into bite sized pieces.  Drain broth from the chicken through a strainer to make a clear broth.

Add carrots, celery and onion.  Cook until tender.

Add bouillon granules, soup, milk and chicken.  Mix well

Add noodles.  Season to taste, but the soup is quite salty naturally.

Serves 10