Caramel Apple Salad

3 lg. Granny Smith apples
8 oz. dry roasted peanuts
1 (20 oz.) can crushed pineapple
1 lg. (12 oz.) Cool Whip
2 c. powdered sugar
2 eggs
1 c. real butter

Chop apples and roasted peanuts. Drain pineapple and squeeze well. Combine powdered sugar, eggs and butter. Beat 3-5 minutes. Fold into Cool Whip. Add remaining ingredients.


Found on Atlas Quest Food for Thought message board.

Muzzie's Impossible Pie

Another recipe from Laura's grandmother.

1/4 lb softened margarine
2 cups milk
4 eggs
1 teaspoon vanilla
1 cup sugar
1/2 cup bisquick

Put all in blender for 3 minutes. Pour in greased 10" (large) pie plate. Top with 1 cup coconut. Bake at 350 degrees for about 35 minutes or until firm. Top of pie will brown. Refrigerate when cool.

Microwave Fudge

I like this microwave fudge recipe for ease and taste.

Microwave Fudge
3 cups chocolate chips
1 14 ounce can sweetened condensed milk
1/4 cup margarine
1 cup chopped walnuts

Place all ingredients except nuts in a large bowl.

Microwave on medium power (50%) until chocolate chips are melted - 3 to 5 minutes, stirring once or twice during cooking. Stir in nuts. Pour into well greased 8 x 8 baking dish. Refrigerate until set.

Our Best Cheesecake

This is my favorite cheesecake recipe and comes from the Honey Maid graham cracker crumb box.

1 3/4 c. Nabisco graham cracker crumbs
1/3 c. softened butter
1 1/4 c. granulated sugar
3 (8 oz.) pkg. cream cheese, softened
2 tsp. vanilla extract
3 eggs
1 c. sour cream
1 (21 oz.) can cherry pie filling, or apple, or blueberry

Preheat oven to 350 degrees.

Crust: Blend crumbs, butter and 1/4 cup sugar and press mixture firmly against bottom and up sides of an 8 inch springform pan. Place in refrigerator while you make filling.

Filling: Beat cream cheese until fluffy. Gradually add remaining 1 cup sugar and vanilla extract. Beat in eggs, one at a time. Blend in sour cream. Mix well and put filling into crumb-prepared pan.

Bake in preheated oven 350 degrees for 60-70 minutes or until firm. Turn off oven, leaving oven door slightly ajar. Allow cake to remain in the oven for 1 hour. Cool cake in the pan. Chill for 4 hours or overnight. Remove sides of springform pan. Top with cherry pie filling. Makes 10 (about 2 1/4 inch) wedges.

Muzzie's Icebox Cookies

This recipe came from Laura's paternal grandmother and was another Christmas favorite when Laura was a little girl.

1 pound brown sugar
2 well beaten eggs
1 cup shortening
3 1/2 cups flour
1 tsp baking soda
1 cup fine ground nuts (I usually used walnuts)
1 tsp walnut flavoring

Mix brown sugar and shortening. Add eggs, then flour. Roll into logs 3/4 inch high. Refrigerate till hard. Slice then bake in 350 degree oven.

Cherry Winks

This is Laura's and my all time favorite Christmas cookie.

Preparation Time: 30 minutes

Total Time: 1 hour 15 minutes

Servings: 30

Ingredients

2 1/4	cups all-purpose flour
2	teaspoons baking powder
1/2	teaspoon salt
3/4	cup margarine or butter, softened
1	cup sugar
2	eggs
2	tablespoons fat-free milk
1	teaspoon vanilla
1	cup chopped nuts
1	cup finely chopped, pitted dates
1/3	cup finely chopped maraschino cherries
2 2/3	cups Kellogg's Corn Flakes® (crushed to 1 1/3 cups)
15	maraschino cherries, cut into quarters

Directions
1. In mixing bowl, stir together flour, baking powder and salt. Set aside.

2. In large electric mixer bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture, combining thoroughly. Stir in nuts, dates and the 1/3 cup cherries.

3. Portion dough using level tablespoon. Shape into balls. Roll in KELLOGG'S CORN FLAKES cereal. Place about 2-inches apart on baking sheets coated with cooking spray. Top each cookie with cherry quarter.

4. Bake at 350° F about 10 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.

Yield: 5 dozen (60) cookies

®, ™, © 2008 Kellogg NA Co. Kellogg Kitchens® recipes are the property of the Kellogg Company.

Nana's Soft Sugar Cookies

This is a recipe that my mom made since I was a kid and one that Laura and I often make.

Add about one tbsp vinegar to 1 cup milk to sour the milk and make it thick. Let sit for several minutes. Stir before using.

Cream 3/4 cup shortening with a mixer.
Add 2 cups sugar.
Add 3 eggs.
Add 1 tsp vanilla.

Sift 4 cups flour
with 1 tsp baking soda
and 1 heaping tsp baking powder.

Alternate adding the flour mixture and the milk into the sugar mixture until completely blended.
Drop by spoonful onto greased cookie sheet. Sprinkle with sugar.

Bake in 375 degree oven until cookies appear baked through.