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Ingredients 1 can (14-1/2 ounces) chicken broth 1 cup plus 2 tablespoons uncooked elbow macaroni 3/4 cup evaporated milk 2 tablespoons butter, cut up 2 teaspoons all-purpose flour 1/4 teaspoon salt 1/4 teaspoon black pepper 1-1/2 cups shredded cheddar cheese Directions 1. Heat oven to 350 F.2. In a medium-size baking dish (about 8 x 10 inches), combine broth, macaroni, evaporated milk, butter, flour, salt and pepper. Stir to combine. Cover with foil and bake at 350 F for 40 minutes. Stir after 15 minutes and again after 30 minutes. Remove from oven; stir in cheese until melted. Serve immediately.

Ingredients: 1 tbsp. butter 1 cup chopped walnuts 1 egg 1/2 tsp. vanilla 1/2 cup brown sugar 1 pkg. featherstrip coconut 1 cup chopped dates Directions: Cream butter and sugar. Add well beaten egg. Stir in the dates and nuts. Add vanilla. Drop by teaspoonful into shredded coconut. Shape into rolls. Bake on greased cookie sheet at 350° F. for 12 to 15 minutes.

2 cups flour 1 Tbsp baking powder 1/2 tsp baking soda 1/2 tsp salt 6 Tbsp butter or margarine 2 Tbsp sugar (for sweet scones) (or jam for a variation) 1 cup yogurt (flavored or plain) Preheat oven to 425 degrees F. Combine dry ingredients and then cut in butter until evenly mixed. Pour yogurt over the top and stir until just combined. Drop 12 spoonfuls of dough on a lightly greased cookie sheet and cook 12 to 15 minutes.

Graham wafer crust (instructions on box) 1 egg 1/2 cup butter, creamed 1 cup icing sugar 19 oz can crushed pineapple, well drained 1 cup whipped cream, well chilled and whipped Graham crumbs to sprinkle on top Makes one 8x8 inch pan. Graham wafer crust is first layer. Beat egg, 1/2 cup creamed butter and icing sugar. This second layer goes over the graham crust. Drain the pineapple really well. Add chilled and whipped cream to pineapple. This third layer goes on top. Sprinkle a few graham crumbs over the surface. Place in refrigerator for several hours. Remove 1/2 hour before serving.

6 Cups of water 1/2 pkg. split green peas 1 pkg. Knorr cream of vegetable soup mix Ham or pre-cooked smoked sausages Put all ingredients in crockpot. Cook on low for the day. Half hour before serving add pre-cooked smoked sausages and/or ham. If too thick add water.

4 cups dry white beans 1/4 cup brown sugar or molasses Boiling water 1/2 tsp dry mustard 1 tbsp salt 1/2 lb breakfast bacon Wash Beans, soak overnight, drain and cover with fresh cold water. Cook beans until skins start to split, drain and place in a bean pot. Mix the mustard, molasses and salt with one cup of boiling water and pour over beans. Add sufficient boiling water to cover beans. Lay strips of bacon on top and bake in a slow over (250 degrees F) for 6-8 hours.

- 3/4 cup frozen limeade concentrate (about 1/2 of a 12-ounce can), thawed - 3 and 1/2 cups cold water - 3 12-ounce cans ginger beer, chilled - 1 pint green tea ice cream Stir together the limeade concentrate, cold water and 1 can ginger beer in a punch bowl. Scoop the ice cream into the punch. Pour the remaining 2 cans ginger beer over the top to create foam.

Ingredients -Vegetable oil cooking spray -2 cups all-purpose flour -1/2 teaspoon baking powder -1/4 teaspoon fine salt -1/2 cup (1 stick) unsalted butter, at room temperature -1 cup sugar -1 large egg, at room temperature -1 teaspoon pure vanilla extract -28 large sliced almonds -1/2 cup raspberry jam Directions Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a rimmed baking sheet with vegetable oil cooking spray or line with a silicone baking mat. Set aside. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In another bowl, beat the butter and sugar together until light and fluffy, scraping down the sides of the bowl with a spatula as needed, about 2 to 3 minutes. Beat in the egg and vanilla until smooth. Gradually beat in the flour mixture until a dough forms. Using about1 1/2 tablespoons of dough at a time, roll the dough between your palms into 5-inch-long fingers about 1/2-inch thick. Firmly press a sliced almond into the end of each finger to make fingernails. Make several horizontal cuts, about 1/4 inch deep and 1/2 inch long, in the center of each finger to make knuckles. Press the dough on either side of the cuts to shape the knuckles. Arrange the fingers on the prepared baking sheet and bake until light golden, 16 to 18 minutes. Transfer the fingers to a wire rack and cool completely. In a small saucepan, heat the jam over low heat until warm, about 2 minutes. Dip the blunt ends of the fingers in the warm jam and arrange on a platter.

Popping corn 2 cups brown sugar 1/2 cup corn syrup 2 sticks butter 1 tsp vanilla (optional) 1 tsp salt 1 tsp water 1 tsp baking soda Almonds, cashew nuts, walnuts, peanuts Preheat oven to 200 degrees Pop corn in an air popper and place popped corn in a warm oven while making coating Boil - butter, corn syrup and brown sugar, water, salt , vanilla and allow mixture to boil for 5 minutes Remove from heat and add baking soda Pour over popcorn and nuts and stir well Spread on cookie sheet Place in oven for 60 minutes, stirring every 15 minutes Remove from oven and cool Store in tightly covered container

Mix together: • 2 lbs ground beef • 2 eggs • 2/3 cup quick cooking oats • 1 pkg onion soup mix • ½ cup catsup Shape into a loaf. Place in crock pot. Top with 2 tbsp catsup. Cover and cook on low 8-10 hours (high 4-6 hours). DJ wraps it in foil and places it over potatoes and they bake together.

Ingredients: • 1 1/2 cups whole wheat pastry flour • 1/2 cup multigrain hot cereal (uncooked) • 1 1/2 teaspoons baking powder • 2 eggs • 1 cup milk • 3/4 cup pureed pumpkin • 3/4 cup plain yogurt • 2 teaspoons vanilla extract • 1/3 cup white sugar • 1/2 teaspoon salt • 3/4 cup finely chopped pecans Directions: 1. In a bowl, combine whole wheat pastry flour, multigrain hot cereal, and baking powder. 2. In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt. Add wet ingredients to dry, being careful not to over mix the batter. Fold in pecans. 3. Heat a lightly oiled griddle over medium-high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry and flip the pancakes over, and continue cooking until the other side is golden brown. Yield: 6 servings

8 slices bread 1/2 cup peanut butter 1/4 cup any flavor fruit jam 1 egg, beaten 1/2 cup milk 2 teaspoons white sugar 1 pinch salt 2 tablespoons butter Directions: Spread four slices of bread with peanut butter and jam. Cover with remaining four slices of bread. Beat together egg, milk, sugar and salt. In a large skillet or frying pan, melt butter over medium heat. Dip each sandwich into the egg mixture to coat it well and allow the excess to drip off. Place sandwiches in pan and cook until golden on both sides. Serve warm.