Old Country Store Cherry Chocolate Cobbler
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  1. #1
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    Default Old Country Store Cherry Chocolate Cobbler

    OLD COUNTRY STORE CHERRY CHOCOLATE COBBLER

    1 1/2 cups flour
    1/2 cup granulated sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 cup butter
    1 (6 ounce) package Nestle's semisweet chocolate morsels
    1/4 cup milk
    1 egg
    1 (21 ounce) can cherry pie filling
    1/2 cup nuts, finely chopped

    Preheat oven to 350 degrees F.

    In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle's semisweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture.

    Spread cherry pie filling in bottom of a 2-quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts. Bake at 350 degrees F for 40 to 45 minutes. Serve warm with heavy cream. Makes 6 servings.

    This is yummy!

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    This is a Baked Bean recipe that we always make for the holidays, really I guess it is more of a casserole since it has the beef in it, but whatever, it is delicious. You can add more or less of each ingredient as your taste likes, I generally just taste as I go along.

    Baked Beans

    1 lb ground beef
    1 large chopped onion
    3 cans pork and beans
    2 Tbsp yellow mustard
    2 Tbsp worcestshire
    3/4 to 1 cup ketchup
    1/2 to 3/4 cup brown sugar

    Brown ground beef and onion in skillet. Combine with rest of the ingredients in a large casserole and bake in oven for 45 min at 350

    Superduper Easy Corn Casserole

    1 16 oz can whole sweet corn
    1 16 oz can creamed corn
    8 oz sour cream
    1 box Jiffy cornbread mix
    1/2 cup margarine, melted

    Stir together. Pour in a 9x9 inch Pyrex baking dish. Bake one hour at 350.

    The Bestest Sweet Potato Casserole Ever

    This recipe has pretty much spoiled me for other sweet potato casseroles. I've tried the ones with marshmallows in them and they just aren't as good. I've also experiemented with orange juice, but havent' found one I like as well.


    3 cups mashed, cooked sweet potatoes (if you're like me and don't want to boil fresh, get one large can..the big one and one normal sized can and that will equal approximately three cups mashed)
    1 cup sugar
    1/2 cup melted butter
    2 eggs, well beaten
    1 tsp vanilla
    1/3 cup milk
    1/4 tsp nutmet
    1/4 tsp cinnamon

    Combine all ingredients and spoon into casserole. Cover with topping:

    Topping:
    2 cups Rice Krispies
    1 cup chopped pecans
    1 cup brown sugar
    1 stick butter, melted

    Mix all ingredients and spoon over casserole.

    Bake casserole 30 min at 400 degrees. Topping will be browned.

  3. #3
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    Cauliflower Salad

    1 head shredded lettuce
    1/2 to 1 lb bacon, crisp and crumbled
    1 head cauliflower, cut up

    Dressing

    1 cup mayo
    2 Tbsp sugar
    Mix this together


    1 medium red onion
    Parmesan Cheese


    In a large, clear bowl, layer 1/2 shredded lettuce, 1/2 the bacon, and 1/2 the cauliflower. Repeat layers. Mix mayo and sugar. Top salad with the dressing. Slice onion in rings on top and then cover the top with Parmesan cheese. Refrigerate overnight and then toss with salad tongs before serving. You can make more of the dressing if you like it moister, but this is usually plenty.

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    Registered User Sinclairwife's Avatar
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    Crustless Pumpkin Pie

    1 can (15oz) pumpkin
    1 can (12oz) evaporated skim milk
    2 eggs
    2 egg whites
    3/4 c sugar
    1 tsp cinnamon
    1/4 tsp each allspice, ginger
    1/8 tsp salt
    1/2c graham cracker crumbs

    Combine first 5 ingredients; beat until smooth. Add the spices and salt; beat until well mixed. Stir in the graham crumbs. Pour into a 9 inch pie plate sprayed with non-stick cooking spray. Bake at 325 for 50-55 minutes or until knife inserted in the centre comes out clean. Cool. Serve with spoonful of cool whip on each slice or vanilla ice cream.

    This is a good recipe for people who do not like pastry.

  6. #5
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    Blueberry Strata Pie

    Regular:
    1/4 c. chopped pecans
    4 oz. cream cheese softened
    3/4 c. powdered sugar
    1/2 c. whipped topping
    1 3/4 c. blueberry pie filling

    Deep Dish:
    1/2 c. chopped pecans
    8 oz. cream cheese softened
    1 1/2 c. powdered sugar
    1 c. whipped topping
    1 (21oz) can blueberry pie filling

    Bake an empty pie shell according to package directions. (I make my own). Sprinkle pecans in bottom of shell. In medium bowl beat cream cheese until fluffy add powdered sugar beat until smooth. for deep dish place half of cream cheese mixture in crust top w/half of pie filling. Repeat for 2 layers. For regular pie place all cream cheese mixture in and top w/ all pie filling. Chill at least 4 hrs. Garnish w/ additional topping if desired. makes 8 servings for deep dish or 6 for regular.

    We have also substituted cherry pie filling in place of the blueberry but, I like the blueberry better.

  7. #6
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    SWEET POTATO CASSEROLE

    3 cups mashed sweet potatoes (cooked or canned)
    ½ cup sugar
    2 eggs, beaten
    ¾ cup melted butter, divided
    ¼ cup evaporated milk
    1 teas. vanilla extract
    ¼ cup all purpose flour
    1 cup firmly packed brown sugar
    ¼ cup chopped nuts

    Combine sweet potatoes, sugar, eggs, ¼ cup butter, milk, and vanilla; beat well. Spread mixture in 2 quart casserole. Combine ½ cup butter, flour, brown sugar, and nuts; sprinkle over sweet potato mixture.

    Bake at 350F for 35 to 40 minutes.

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    Cran-Apple Pie
    (tried and true recipe)

    We have this every Thanksgiving. One of my personal favorites that I have been making for years now.

    From: Betty Crocker Cookbook 1970's

    3 T cornstarch
    2 T sugar
    2 t grated orange peel or 2 T orange juice works well
    1 can (1 pound) whole cranberry sauce
    1 can (1 pound 4 oz.) apple slices or about 5-6 fresh appples (enough for a pie - peeled, sliced fairly thin)
    2 crusts
    1 T butter

    Heat over to 425. Mix cornstarch, sugar, orange juice, and cranberry sauce in saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Gently stir in apples, set aside.

    Prepare crust (can use frozen). Spread cranberry mixture in pastry-lined pie pan, dot with butter. Cover with top crust which has slits cut in it, seal and flute. Cover edges with strips of aluminum foil to prevent excessive browning, remove foil last 10 minutes of baking. Bake 40 minutes or until crust is brown.

    I place the pie on a cookie sheet just in case some of the juices overflow.

  9. #8
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    Sage, Sausage and Apple Dressing

    Makes 8 to 10 servings

    16-ounce bag stuffing cubes
    6 tablespoons unsalted butter, plus more for greasing the pan and topping
    1 pound fresh sage sausage, casing removed
    1 medium onion, chopped
    2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
    1 to 2 ribs celery with leaves, chopped
    1/2 teaspoon kosher salt
    3 cups chicken broth, homemade or low-sodium canned
    1/4 cup chopped fresh flat-leaf parsley
    1/2 cup walnut pieces, toasted (See Note)
    2 eggs, beaten

    Preheat oven to 325 degrees F.

    Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
    Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.

    Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.

    Tip: Put the dressing in the oven during the last hour of cooking the turkey

    To toast nuts, spread them out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes.

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    Cranberry Yam Casserole

    3 16-oz cans yams, drained
    1 12-oz package whole cranberries (3 cups)
    1 1/4 cups sugar
    1 small orange, peeled and sliced
    1/2 cup pecan halves
    1/4 cups orange juice, brandy or marsala wine
    3/4 tsp ground cinnamon
    1/4 tsp ground nutmeg
    1/8 tsp mace (ground)

    Combine all ingredients in a 2 quart casserole EXCEPT YAMS.
    Bake UNCOVERED at 375 for 30 minutes.
    Stir yams into cranberry mixture.

    Bake 15 minutes more (or until hot throughout)

  11. #10
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    Cranberry Butter

    3 C. powdered sugar
    3 T. lemon juice
    3 sticks butter (does not work that well with margarine)
    3 C. (equals one 12oz. pkg) fresh, uncooked cranberries

    Place all ingredients in food processor and mash until thoroughly mixed.
    Place in desired containers.
    Chill. Serve with rolls, toast, etc.

    Turkey Breast in a Bag

    1 turkey breast
    1¼ c. cider vinegar
    ¼ c. salt (I use less)
    ¼ c. black pepper

    Put turkey in a cooking bag. Make a mixture of vinegar, salt and pepper. Pour over turkey in bag. Seal bag per directions. Bake at 300º for 5 hours.
    Shred turkey meat and use shredded meat many ways...turkey salad, sandwiches, in tossed salads or casseroles.

  12. #11
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    Frozen Cranberry Salad

    2(3 oz)pkg. cream cheese
    2 T mayonnaise
    2 T. Sugar
    1 can whole cranberry sauce
    3/4 cup mini marshmallows
    8 oz. tub Cool Whip
    1 small can crushed pineapple, drained
    3/4 cup chopped nuts (I use pecans)

    Mix cream cheese, mayo and sugar. Add all other ingredients and pour into a mold or 9x13 inch pan and freeze

  13. #12
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    Sweet Potato Apple Bake

    One Sweet Potato/Yam, boiled until just fork tender
    Half a yellow apple
    Half a red apple
    Brown sugar
    Apple pie spice
    butter
    Pecans
    Dried Cranberries, if desired


    After boiling, slice the sweet potatoes into slices about a half inch thick.
    Slice apples into slices about half inch thick.

    Butter a baking dish.
    Place a layer of sweet potatoes in the bottom of the dish
    Add a layer of alternating apples
    Top with brown sugar, apple pie spice and pecans
    Dot with butter.
    Repeat with a second and third layer if there is enough room.
    Make sure to end with brown sugar, spice mixture dotted with butter.

    If you like dried cranberries, you can add those with the pecans.

    Bake at 350 for about a half hour.

    This is very yummy!!!

  14. #13
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    Tropical Fruit Salad

    2 cans pineapple tidbits,drained (reserve some of the juice)
    2-3 cans mandarin oranges, drained
    1/2 bag miniature marshmallows
    1 cup coconut
    1/2 to 1 cup broken pecans
    1 8 oz. container sour cream

    Stir together the sour cream and a few tablespoons of the pineapple juice to thin down the sour cream a bit....Put all remaining ingredients in a bowl and pour sour cream mixture over. Best if it sits in the fridge overnight. These measurements aren't exact...Add more for larger crowds..I usually just reach in the coconut, marshmallow and pecan bags and throw in handfuls according to what I like.

    Then add more sour cream to coat very well..

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    Broccoli 'N Rice Casserole

    2 pkgs (10 oz each) chopped broccoli, thawed, drained
    1-1/2 c cooked minute rice
    1 can (10-3/4 oz) condensed cream of mushroom soup
    1 jar (8 oz) cheez whiz cheese spread
    1 can(2.8 oz) french fried onions

    Heat oven to 350º. In large bowl mix broccoli, rice, soup, cheese spread and 1 c. onions rings until well blended. Bake 35 minutes. Top with remaining onion rings: continue baking 5 minutes. Makes 8-10 servings

  16. #15
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    CARAMEL CAKE

    2 c. brown sugar, packed
    1/2 c. butter or margarine
    2 eggs, beaten
    1 c. sour milk
    1 tsp. soda
    2 1/4 c. flour
    1/4 tsp. salt
    1 tsp. vanilla

    Cream butter and sugar, add beaten eggs, sift flour, soda, salt. Add
    alternately with milk, beat well. Add vanilla. Bake at 375 degrees for 30
    minutes. For glass pans, bake at 350 degrees. --CARAMEL FROSTING:--

    1 c. brown sugar
    4 tbsp. cream
    1 tsp. butter

    Cook 1 minute, cool. Then beat until hard or ready to spread. Double for
    2 layer cake.

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