There is a food site that I  have always liked.  Tona Haggermaker.  I have posted some of her recipes below. Hope you will enjoy them and visit her site.

Crock Pot Chili Dip

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Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

1 lb. ground beef
1 16 oz. jar mild picante sauce
2 cans refried beans
8 oz. sour cream
1/2 t. chili powder
1/2 C. chopped onion
8 oz. cheddar cheese shredded
Jalapenos or mild chilies to taste

Brown ground beef and onion in a pan. Drain and add to crockpot. Add beans, picante sauce, jalapenos (if using) and chili powder. Turn on low and cook for 2 - 3 hours. Add cheese and sour cream last 1/2 hour. Serve with tortilla chips.

 Apple Chip Cake
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Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

Blend in mixer:

1-1/2 cups salad oil

2 cups sugar

2 eggs.
Add in this order, and mix by hand as this will become very thick and heavy:

5 cups apples, cored, pared and in chunks.

1 cup chopped walnuts (opt)

1/2 tsp salt

1 tsp baking soda

1 tsp cinnamon

1 tsp vanilla

3 cups flour (Mixing as you add)

Bake in 350 degree oven in 13 x 9 pan. Do not grease. for 1 hour or until done.


 SOUR CREAM DROP COOKIES
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Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4


Farm Journal's Complete Home Baking Book

This heirloom cookie was originally made with homemade sour cream stored in a crock in the basement.

The dough for drop cookies is soft enough to drop from a spoon. Use an ordinary teaspoon rather than a measuring spoon. Use slightly rounded spoonfuls rather than level ones. Push the dough off the spoon with a rubber spatula or another spoon. Make the drops all the same size so they will bake evenly. Bake them just until done. Remove immediately from baking sheet. If cookies are left for only a few minutes on a hot sheet, they will continue to bake and will be overdone and dry.

2-3/4 cup sifted flour

1-1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground nutmeg

1 cup butter or regular margarine

1-1/2 cups sugar

2 eggs

1/2 cup dairy sour cream

1/2 tsp. lemon extract

Sugar

Sift together flour, baking powder, baking soda, salt and nutmeg; set aside.

Cream together butter and 1 1/2 cups sugar in bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in sour cream and lemon extract.

Gradually stir dry ingredients into creamed mixture, blending well. Drop mixture by rounded teaspoonfuls, about 3 inches apart, on greased baking sheets. Sprinkle each with sugar.

Bake in 375 degree oven 8 minutes, or until golden brown around the edges. Remove from baking sheets; cool on racks. Makes 5 1/2 dozen.

 Crab Salad (TNT)
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*Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

2 - 8 oz pkg of imitation crab

1/4 cup chopped onion

1/4 cup chopped celery

Mix together and set aside

In small bowl mix:

1/2 cup Mayonnaise (not salad dressing)

2 Tbsp Catsup

1/4 tsp celery salt

1/4 tsp Dill Weed

1 tsp Horseradish

1/2 tsp Everglades Seasoning
mix and pour over crab. Mix well and serve with crackers or with bread of your choice.

 Crockpot Rice Pudding
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Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

1-1/2 cup cooked rice

16 oz half and half or light cream

3/4 cup raisins

3 eggs

1/2 tsp nutmeg

2/3 cup sugar

2 tsp vanilla

Grease stoneware of crock-pot with butter. Beat half and half, eggs, sugar & vanilla with electric mixer. Stir in rice and raisins. Pour in crock-pot. Sprinkle nutmeg on top. Cover, cook on high for 30 minutes. Stir well. Cook on low, 2-3 hours. Makes about 8 cups.


 Amish Sugar Cookies
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*Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

(Orlena from Illinois)

This is a light fluffy sugar cookie. This one I have had for years, everyone wants the recipe. It is good with or without icings. It makes a large batch. Kids love them. I think I have sent this recipe in before. If you try them, it will be a keeper.

1 c. granulated sugar

1 c. powdered sugar

1 c. margarine

1 c. cooking oil

2 eggs

4 1/2 c. flour

1 tsp. baking soda

1 tsp. cream of tarter

1 tsp. vanilla

Combine first 4 ingredients, beating well, add eggs, beat again. Add remaining ingredients and mix well. Drop small balls of dough on cookie sheet and flatten with bottom of glass which has been dipped in sugar. Or you can use a fork. Bake at 375 for 10-12 minutes.

These are very good cookies. and yes the ingredients are correct on the oil and margarine.


 Jezebel Sauce
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Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

1 cup (small jar) pineapple preserves

1 cup (small jar) apple jelly

1/4 cup dry mustard

1/3 cup horseradish (prepared)

1 tsp. black pepper

Mix until blended. Can be refrigerated for up to 2 weeks. Serve this over a block of cream cheese with crackers.

 Creamy Sweet Corn
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Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

2 C. fresh or frozen corn

1/4 C. half and half

2 T. butter

1 T. sugar

1/2 tsp. salt

In a saucepan combine all ingredients. Bring to a boil over medium heat. Simmer, uncovered for 6-8 minutes till heated through. Serves 4.


 Black Eyed Pea Cornbread
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Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4
1 lb. ground beef

1 cup canned black-eyed peas, drained

1 cup onion, chopped

3/4 cup cream-style corn

1 cup cornmeal

1/2 cup flour

1 cup buttermilk

1/4 cup cooking oil

2 eggs, slightly beaten

1 tsp. Salt

1/2 tsp. Baking soda

2 jalapeno peppers, chopped

1 cup Cheddar cheese, grated

Brown meat and drain well. Break into small pieces. Add other ingredients in order given. Mix well. Place in 9x13 inch pan that has been well greased. Cook at 350 for 45 minutes, or until done.


 Red Hots Jello Apple
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Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

1/3 c. red hots cinnamon

1 c. boiling water

1 large pkg. cherry jello

2 c. applesauce

Melt the red hots in boiling water, then add Jello. Stir until dissolved.. Cool a little, then add applesauce and pour into 9 x 9 inch dish. Refrigerate and let the jello salad get firm. Just before serving turn molded salad on plate.

I Filled the bowl (after the Jell-O salad was turned over on a plate) a simple apple salad.


 Old Fashioned Oatmeal Cookies
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Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

3/4 cup shortening

1 cup packed brown sugar

1/2 cup granulated sugar

1 egg

1/4 cup cold water

1 tsp. vanilla extract

1 cup flour

1 tsp. salt

1/2 tsp, baking soda

1 tsp. cinnamon

1/4 tsp. nutmeg

3 cups of quick-cooking oatmeal

1 cup raisins



Cream all but oats and raisins in large mixer bowl, with electric mixer on low speed. Stir in oats and raisins. Drop by teaspoon onto greased cookie sheets. Bake at 350 for 12 to 15 minutes, until golden brown and feel firm to the touch.

BIRTHDAY CAKE COOKIES

Posted by: "TonaH" haggermaker4@yahoo.com haggermaker4

 box cake mix

2 eggs

1/2 cup vegetable oil

Nuts, chocolate chips, white chips, dried fruit* (optional and you decide what you want to add!)

Mix oil, eggs and cake mix together in a large bowl. Stir in your "add-ins" if desired. Drop tablespoon size mounds onto a greased cookie sheet. You do not have to grease the sheets of they are non- stick. Bake at 350 degrees for ten minutes.

*If you add dried fruit, make sure it's not the REALLY dried fruit but the type that is chewy and still has some moisture in it. Here are some of the variations I have made with great results:

Yellow cake w/chocolate chips or chunks

Chocolate cake w/butterscotch and white choc. chips

Yellow cake w/macadamia nuts and white choc. chips

Choc. cake w/macadamia nuts and white choc. chips

Orange cake w/white frosting (tastes like a creamsicle)

Banana or spice cake w/walnuts and white frosting

German choc. cake w/coconut pecan frosting

Chocolate cake w/toffee bits

Chocolate cake w/chopped cherries

Cinnamon Swirl cake w/white icing (tasted like a cinnamon bun)

I have also made these as a bar cookie when I am really in a hurry. They turned out fine except that next time I would slice them before they cooled completely so they don't crumble quite as much.

Pecan Pie Cake by Tona Haggermaker

Pecan Pie Cake

1 yellow cake mix
1 egg
1/2 cup melted butter (I use oleo)
1 1/2 cup light corn syrup
3 eggs
1/2 cup dark brown sugar, packed
1 tsp. vanilla
1 to 2 cups chopped pecans

Mix cake mix,1 egg, and melted butter. Reserve 2/3 cup of this batter. Spread
the rest into a greased and floured 9x13 pan and bake at 325 degrees for 15
minutes, or until lightly browned. Mix reserved 2/3 cup batter, 3 eggs, corn
syrup, brown sugar, vanilla and pecans. Pour this filling on top of crust and
cook about 50 to 60 minutes at 325 degrees.
Tona Haggermaker
cookin_with_haggermaker@yahoogroups.com

For the love of cooking: Green Chile and Ham Quiche with Potato Crust

For the love of cooking: Green Chile and Ham Quiche with Potato Crust

MARINATED CABBAGE SLAW

1 head green cabbage, shredded
1 lg onion, chopped
1 sm green pepper, chopped
3 carrotts, shredded
1/2 c. oil
1/2 c. vinegar
3/4 c. sugar
1/2 tsp. salt
1 tsp. celery seed
1/4 tsp. black pepper

Combine cabbage, onion, green pepper and carrots. Combine oil, vinegar
salt, sugar, celery seed and pepper in a shaker or jar and shake until sugar
dissolves. Add the dressing to the vegetables. Toss and cover tightly.
Referigerate, mixing or shaking occasionally . Let stand for 3 to 24 hrs./i>

TEXAS CAVIAR

Ingredients:

2 medium tomatoes, seeded and chopped

1 medium-size red bell pepper, chopped

1 bunch green onions, chopped

1 garlic cloves, minced

1 (15-ounce) can black-eyed peas, rinsed and drained

1 (15-ounce) black beans, rinsed and drained

1 (8-ounce) jar fat free italian dressing

1/2 cup chopped fresh cilantro

1/2 tsp. ground coriander

3 tablespoons lime juice

1/2 teaspoon salt

Mix all ingredients together, except fresh cilantro. Place in a bowl and

chill for 2 hours. Add Cilantro and serve with chips.

CREAM PUFFS

CREAM PUFFS


1 c. water

1 stick margarine

1 c. flour

4 eggs

Pinch of salt


Filling for Cream Puffs:

1 c. sugar

3 egg yolks

4 Tbsp. flour

2 c. milk

1 Tbsp. butter

1/8 tsp. salt

1/2 tsp. vanilla

Boil water and margarine (or butter) for 1 min., then add flour

Take of heat and stir thoroughly. Add eggs, one at a time, stirring

well after each. Spoon onto ungrease cookie sheet with teaspoon.

Bake at 400° for 15 mins, until puffed and golden brown. Slit on side

and pipe in the filling.

Blueberry Pie

4 cups blueberries, rinse and drain

3/4 cup sugar

Juice of 1 lemon

1-2/3 cup flour

2 tsp sugar

Dash salt

1 cup vegetable shortening

4 Tbsp ice water
 
Sprinkle blueberries with sugar; squeeze lemon juice over top. Set aside.


Sift flour, sugar and salt into mixing bowl. Cut shortening into flour. Gradually, add ice water, mixing with pastry blender. Chill dough. Divide dough into 2 parts. Roll half on floured board until thin enough to cover sides and bottom of 9" pie plate. Prick bottom with fork and bake bottom crust 10 minutes @ 400 degrees. This prevents berry juice from soaking through crust. Cool bottom crust about 10 minutes while rolling out remaining dough and cutting into strips.

Fill bottom shell with sweetened blueberries and place strips of dough across top for lattice effect. Use 1 or 2 long strips around edge of plate to seal crusts and bake no longer than 20 minutes @ 400 degrees. If desired, top crust may be rolled in 1 piece and used to make 2 crust pie. Yield: 6 to 8 servings

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,