GROUND BEEF CASSEROLE

1 pound Ground beef
1 small Package cream cheese
1 Can mushroom soup
1 cup Canned corn with pimento
1 package Refrigerated bisquits

Brown ground beef in skillet; drain. Mix all but biscuits. Pour in 2 quart casserole. Top with bisquits. Bake at 350 for about 20 minutes.

APPLE DUMPLINGS

APPLE DUMPLINGS / Gloria Liles

2 Medium Granny Smith Apples
1 (8 count) package crescent roll dough
1/8 tsp cinnamon
1/2 cup butter
1 cup sugar ( I use 1/2 cup)
1 cup orange juice
1 tsp. vanilla
1/2 cup chopped pecans

Preheat oven to 350. Grease 8" square baking dish. Peel and core
apples. Cut each into fourths. Unroll and separate crescent roll dough.
Wrap each apple section in a crescent roll. Place in pan. Sprinkle with
cinnamon. Combine butter, sugar and orange juice in saucepan. Bring
to a boil. Remove from heat. Stir in vanilla. Pour over dumplings.
Sprinkle pecans on top . Bake 30 mins. To serve, spoon syrup over
dumplings,

APPLE CINNAMON BREAD

1/2 cup butter (I use butter Crisco)
1 cup sugar
2 eggs
1 teaspoon vanilla or maple extract
1/3 cup milk
1 cup coarsely grated apple (packed)
2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon soda
1/2 teaspoon Salt
1/2 cup chopped pecans or walnuts

Combine butter, sugar and 1 egg in bowl. Beat until smooth. Add second egg and beat well. Stir in milk and vanilla. Add grated apples and then sift into batter the dry ingredients. Stir to mix and then scrape into a greased 9 X 5 X 3 inch loaf pan. Bake in a 350 º oven for an hour to 70 minutes. Let stand for 10 minutes before removing from loaf pan. Place on rack to cool. Slice and enjoy. I sometimes make a vanilla glaze and pour it over the top and sprinkle with a few chopped nuts.

BRUNCH CASSEROLE

1-1/2 pounds Ground beef
1 each Onion;large, finely chopped
2 tablespoons Olive oil or butter
2 each Garlic;cloves, minced
1 can Mushrooms;sliced;drained, 4oz
2 teaspoons Salt
1/2 teaspoon Nutmeg
1/2 teaspoon Oregano, leaf
1/2 package Spinach;chopped, frozen*
3 tablespoons Flour
6 each Eggs, beaten
1/4 cup Milk, scalded
1/2 cup Cheddar cheese;sharp, grated

*thawed;drained In skillet, lightly brown ground beef and onion in olive oil; drain well. Place in well-greased crock-pot. Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg. Cover and cook on LOW setting for 7 to 10 hours or until firm. Just before serving, sprinkle with grated cheese. 6 to 8 servings (About 2-1/2 quarts)

Cracked Pepper Crackers

1 Tablespoon Crushed peppercorns
1 Tablespoon Salt
1/4 Cup Vegetable oil
2 Tablespoon Horseradish
2 Teaspoon Tabasco sauce
2 Cup Tomato juice
7 Cup Bread flour

Mix the peppercorns and salt in large bowl, then add the rest of the ingredients except for the flour. Mix until they are thoroughly distributed. Work in the flour 1 cup at a time (If you are mixing by hand, you may not be able to work in all the flour.). Wrap the dough in plastic and chill for at least 60 minutes. Preheat oven to 350'F, roll the dough as thin as it will go, place on parchment-lined baking sheets, and cut into squares. Bake approximately 8-10 minutes. The tomato color will yellow a bit and the crackers will be quite crisp when they are done.

Almond Coconut Bars / Taste Of Home
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1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed
milk
1 pkg (7 ounces) flaked coconut
2 cups (12 ounces) semisweet chocolate
chips
1/2 cup peanut butter
24 blanched almonds

In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13 x 9 inch baking dish. Combine the milk and the coconut. Carefully spread over the crust. Bake at 350 F for 18 to 20 minutes or until lightly browned. In a microwave-safe bowl, combine the chocolate chips and the peanut butter. Microwave on high for 1 minute, then stir. Microwave for 30-60 seconds longer or until the chips are melted. Stir until smooth. Spread over the warm bars. Garnish with the almonds. Refrigerate for 1 hour before cutting the bars. Makes 2 dozen

Recipe Source: Taste Of Home - Dolores Skrout

Oreo brownies / Nashville Budget Meals Examiner Elizabeth Jones
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1 cup butter
2 1/4 cup white sugar
1 1/4 cups Hershey cocoa
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon good vanilla extract
4 large eggs
1 1/2 Cups all purpose flour
15 double stuff Oreo cookies (crushed)
2 cups milk chocolate chips

Preheat oven to 350 degrees Lightly grease pan

In sauce pan melt butter, add sugar, stir almost constantly, add cocoa and allow to combine about 1 minute (do not boil). Add salt, baking powder, and vanilla. Combine thoroughly. Transfer to mixing bowl and add eggs one at a time mixing well. Add flour, do not over mix. Fold in crushed Oreo cookies. Turn out into a 9x13 inch pan, greased or sprayed with Pam. Bake 25 to 28 minutes. Do not over bake. Brownies will be done when cake tester inserted into the center comes out dry. Immediately after taking out of oven spread milk chocolate chips over top and allow to melt. When chocolate chips are melted spread with a knife over brownies to create a frosting.
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Apple Cranberry Streusel Custard Pie
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1 (9 inch) unbaked pie crust
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 teaspoon ground cinnamon
2 large eggs, beaten
1/2 cup hot water
1 1/2 cups fresh or dry-pack frozen cranberries
2 medium all-purpose apples, peeled and sliced
1/2 cup firmly packed brown sugar
1/2 cup Pillsbury BEST® All Purpose Flour
1/4 cup butter or margarine, softened
1/2 cup chopped nuts

Place rack in lower third of oven; preheat oven to 425 degrees F. In large bowl, combine sweetened condensed milk and cinnamon. Add eggs, water and fruits; mix well. Pour into pie crust.
In medium bowl, combine sugar and flour; cut in butter until crumbly. Add nuts. Sprinkle over pie. Bake 10 minutes.
Reduce oven temperature to 375 degrees F; continue baking 30 to 40 minutes or until golden brown. Cool. Store leftovers covered in refrigerator.

Dorie
http://groups.yahoo.com/group/DelectableDesserts

Frosted Peanut Butter Bars / Taste Of Home
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1/3 cup shortening
1/2 cup peanut butter
1 1/2 cups packed brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup milk

Frosting:
2/3 cup creamy peanut butter
1/2 cup shortening
4 cups confectioners sugar
1/3 to 1/2 cup milk

Topping:
1/4 cup semisweet chocolate chips
1 tsp shortening

In a large mixing bowl, cream the shortening, peanut butter, and brown sugar until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with the milk. Transfer to a greased 15 x 10 inch baking pan. Bake at 350 F for 16 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For the frosting, in a small mixing bowl, cream the peanut butter, shortening, and confectioners sugar until light and fluffy. Gradually beat in enough milk to achieve spreading consistency. Frost the bars. In a microwave, melt the chocolate chips and shortening. Stir until smooth. Drizzle over the frosting. Cut into the bars. Makes about 5 dozen bars

Recipe Source: Taste Of Home - Sharon Smith

Chunky Pecan Bars / Taste Of Home
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1 1/2 cups flour
1/2 cup brown sugar
1/2 cup cold butter, cubed

Filling:
3 eggs
3/4 cup sugar
3/4 cup dark corn syrup
2 tbsp butter, melted
1 tsp vanilla
1 3/4 cups semisweet chocolate
chunks
1 1/2 cups coarsely chopped pecans

Ina small bowl, combine the flour and brown sugar. Cut in the butter until crumbly. Press into a greased 13 x 9 inch baking pan. Bake at 350 F for 10-15 minutes or until golden brown. Meanwhile, in a large bowl, whisk the eggs, sugar, corn syrup, butter, and vanilla until blended. Stir in the chocolate chunks and pecans. Pour over the crust. Bake for 20-25 minutes or until set. Cool completely on a wire rack. Cut into bars.
Makes about 6 dozen

Recipe Source: Taste Of Home - Hazel Balder

Lemon or Key Lime Pie / NANCY'S KITCHEN

1/2 cup key lime or lemon juice
1 8-oz. package cream cheese (room temperature)
1 can sweetened condensed milk
1/2 tsp. vanilla extract

Cut cream cheese into 8ths and place in a food processor w/ remaining ingredients. Pour into a baked crust and chill for at least 3 hours before serving. Top with real whipped cream. Yummo!!!

Woolworth's Cheesecake / NANCY'S KITCHEN

1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 can Carnation milk, well chilled
Graham crackers, crushed

Dissolve Jell-O in boiling water. Cool until slightly thickened.

Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.

In a separate bowl, beat the Carnation milk until fluffy. Add cream, cheese/Jell-O mixture and beat well with mixer. Line bottom of 9 x 13-pan with crushed Graham crackers. Spread filling over and top with more crushed Graham crackers. Chill.