Brownie Pudding

1 c flour
2/3 c white sugar
1 tbsp cocoa
1 tsp baking powder
1 tsp salt

1/2 c milk
2 tbsp margarine
1 tsp vanilla

Topping:
1 c brown sugar
4 tbsp cocoa

Blend first 5 ingredients with a spatula. Add next 3 and continue mixing until blended. Pour into greased 8"x12" baking pan.

Mix topping ingredients with a whisk and sprinkle over wet mixture.
Pour two cups boiling water over top (I try to pour over a fork or slotted spoon to prevent 'breaking' the surface of the brownie mixture).

Bake at 350* for 40min. Let cool for 10-15min before serving.

From the Better Homes and Garden Cookbook

Mock Swiss Steak

1 lb cube steak
1 can beef broth
1 can tomato sauce
1 can mushrooms
1/2 of a fresh green pepper
1 onion

Combine all ingredients in crock pot and cook on low for 8 - 9 hours. Before serving, turn crockpot up to high, remove steaks and most of the veggies. Whisk in some flour to thicken broth and cook for a few more minutes.

I served this over rice made in my rice cooker so that everything was ready to eat when I came home.

This is my own recipe so credit is given to ME!

Crock Pot Barbecued Shrimp

2 pounds fresh raw shell on shrimp
1 stick of butter
1/4 cup olive oil
1/4 cup Worcestershire sauce
1 1/2 tbsp tabasco
1 tsp ground black pepper
1 tsp kosher salt
3 lemons juiced
1 tbsp chopped fresh basil (I used 1/3 tsp dried basil)

Use a 5 - 6 quart crockpot.
Rinse the shrimp but don't soak them too much. Dump into crockpot.
Add the stick of butter, olive oil and Worcestershire sauce. Measure out the tobasco, salt and pepper, and throw that in also. Juice the lemons, then add that and top with the basil. Toss just a bit with a big spoon to mingle the flavors. The butter will be in a big stick but that is ok.

Cover and cook on high for about 2 hours, checking every 30 minutes. You'll know the shrimp is done when it has turned pink, and can be peeled easily. Mine was done at almost exactly 2 hours.

The juice to this is delicious with bread.

From A Year of Crockpotting adapted from a recipe on The Pioneer Woman

Chex Party Mix

1/4 cup margarine or butter
5 tsp Worcestershire sauce
1 1/4 tsp Lawry's seasoned salt
1/4 tsp garlic powder
2 2/3 cup Corn Chex
2 2/3 cup Rice Chex
2 2/3 cup Wheat Chex
1 cup mixed nuts
1 cup pretzels
I also add cheerios

Melt margarine in open roasting pan in preheated 250 degree oven. Stir in seasonings.
Gradually add cereals, nuts and pretzels; stir to coat evenly.
Bake 1 hour, stirring every 15 minutes.
Spread on absorbent paper to cool.

This recipe is the original Chex Party mix recipe from their box.
Makes 10 cups

Nana's Cut Out Sugar Cookies

Cream
2/3 cup shortening
1 1/4 cup sugar
2 eggs
1 tsp vanilla
until light and fluffy.

Sift
3 cups flour
1 1/2 tsp salt
2 tsp baking powder

Add to first mixture. Mix until smooth. Chill. Roll into 1/4 inch thickness on lightly floured board. Cut with cookie cutters. Bake 12 to 15 minutes. Yield about 60 cookies.

To make Chocolate Cut Out Sugar Cookies
Add 1/2 cup cocoa mixed with 3 tbsp hot water to sugar cookie recipe when eggs are added.

Chocolate Chip Cookies

2/3 cup shortening
2/3 cup butter or margarine, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 packages (6 ounce) chocolate chips - I actually use only one package

Heat oven to 375 degrees. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. For a softer cookie (which I usually prefer) add an additional 1/2 cup flour.

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet.

Makes about 7 dozen cookies.

This recipe came from the Betty Crocker Recipe Card Library.

Seven Layer Jello Mold

4 pkgs jello, red, green, orange and yellow colors (3 ounce size)
1 pint sour cream
2 envelopes knox gelatin
Grease dish 13x9

1. 1 pkg green jello dissolved in 1 cup boiling water and add 1/2 cup cold water. Pour into dish and put in fridge to set.

2. 2 cups milk, bring to boil. Add 1 cup sugar - mix until sugar is dissolved. Dissolve the 2 envelopes of knox gelatin in 1/2 cup cold water, add to milk and sugar mixture.

3. Add 2 cups sour cream and 2 tsp vanilla to above milk mixture with electric mixer, just until blended. When sour cream mixture is fairly cool, spread about 1 1/2 cups sour cream mixture on green layer. Put in fridge to set. When it is sticky to the touch it is ready for next jello layer.

4. Same as step 1 except use orange jello. When jello is cool, pour onto white layer and set in fridge until firm.

5. Add 1 1/2 cups white mixture and refrigerate until firm. Next add yellow jello then last of white layer and last of all red layer.

Note: It takes each layer about 1/2 hour to set.
It helps if you put the bowl of white mixture in a pan of warm water to keep it from setting between layers.

This recipe came from Bev Long who brought this to our annual New Year's Eve parties when Laura was a little girl.

Sugared Pecans

Combine one egg white and one tsp cold water, beat with mixer until frothy.

In another bowl, mix 1 cup sugar, 1 tsp salt, 1 1/2 tsp cinnamon.

In bowl 1 (egg white mixture) dump 1 pound halved pecans. Mix well.

Dump sugar mixture on top and mix.

Preheat oven to 225 degrees. Grease a large baking sheet lightly and spread pecan mixture.

Bake 1 hour, stirring every 15 minutes.

This recipe came from a high school class mate, Mary Anthony. Mary made these nuts to sell and shared the recipe when we were working together on our 25th year class reunion.

Angel Food Waldorf

1. Bake an angel food cake.
2. Combine:
3 cups whipping cream
1 1/2 cup confectioners sugar
3/4 cup cocoa
1/4 tsp salt
Cover and chill for one hour.
3. Place cake upside down on plate.
4. Slice off one inch of cake. Set aside. Cut a one inch channel around cake. Scoop out cake and eat!
5. Beat cocoa mix until stiff. Fold 1/3 cup almonds into it. Spoon into cavity, pressing firmly.
6. Replace top of cake. Frost with remaining cocoa mix and sprinkle with more almonds.

Chill four hours.

This recipe came from my sister, Karen.

Parmesan Chicken Fingers

1/3 cup milk and 2 tsp vinegar
1 large clove garlic, chopped
1 lb boneless chicken breasts, cut into 1/4" strips
3/4 tsp Tabasco

Chicken coating:
3/4 cup crackers (20 saltines)
1/2 tsp salt
1 tsp paprika
2 tsp grated parmesan

1. Stir together milk, vinegar, garlic and Tabasco in large bowl. Add chicken, toss, refrigerate 30 minutes.
2. Prepare coating - combine crackers, paprika, salt and 1 tsp parmesan. Line baking sheet with foil, coat with nonstick cooking spray. Drain chicken, coat. Arrange on baking sheet. Sprinkle with remaining parmesan.
3. Freeze chicken on baking sheet, then place in food storage bags.
4. Bake at 450 degrees for 8-10 minutes or until no longer pink. To bake frozen, place on foil lined baking sheet and bake at 450 degrees for 12 minutes.

I got this recipe from my sister, Luanne, many years ago when she was working at Lock Haven University.

Nana's Baked Creamed Corn

2 tbsp flour
1 tbsp sugar
1 tsp baking soda

Mix above with 1 can creamed corn.
Beat 2 eggs well and add to corn mixture.
Put in greased casserole.
Bake at 375 degrees for 40 minutes.

Ambrosia

1 cup coconut
1 cup mini marshmallows
1 cup mandarin oranges
1 cup crushed pineapple
1 cup whipping cream

Combine all and let sit overnight.

I can't remember exactly where I got this recipe but it is delicious.

Nana's Cherry Pudding

1 cup sifted flour
1 tsp baking powder
1/4 tsp salt
1/3 cup sugar
1/3 cup milk
1 tbsp melted shortening
1 1/4 cups cherries
1 1/3 cups cherry juice and hot water
1/3 to 1/2 cup sugar
1 tbsp butter

Sift flour once, measure, add baking powder, salt and 1/3 cup sugar and sift into mixing bowl. Add milk and melted shortening, stir only until smooth. Spread evenly in greased 10x6 baking dish. Arrange cherries over top.
Combine cherry juice and hot water, sugar and butter and bring to a boil. Pour mixture over cherries. Bake at once in 375 degree oven, 40 minutes or until done. Makes 6 servings.

Since I don't ever remember having cherry juice, I think I just used hot water in its place.

Nana's Chocolate Bars

1/4 cup butter
1 cup sugar
1 tsp vanilla
2 eggs
1/4 cup milk
1 cup flour
2 tbsp cocoa
1/4 tsp salt

Cream butter to soften. Gradually add sugar and vanilla, creaming well. Beat in eggs one at a time. Stir in milk. Sift together dry ingredients, stir into creamed mixture. Spread in a greased 9x9 pan. Bake in 375 degree oven 20 minutes or until done.

At once, frost cake with Cocoa Frosting. With spoon, blend
1 1/2 tbsp cocoa
1 tbsp milk
1/4 tsp vanilla
1 1/2 tsp soft butter
2/3 cup sifted confectioners sugar
Cool cake, cut in bars. Makes 2 dozen.