1 Box Yellow Cake Mix

1 8oz. Cream Cheese—Softened

¼ Cup—Butter

1 Tablespoon—Vanilla

1 Egg

Mix and drop by teaspoon on greased pan.

Bake at 350 degrees for 8 to 10 minutes or until brown.

Submitted by: Natine Laney/Club Member—In Honor of Ruthie DeBruhl

8 oz. Grated Cheddar Cheese

3 Cups—Bisquick

1 Pound Sausage

Combine ingredients.  Start by mixing cheese and sausage, then gradually add bisquick and form into walnut size balls. 

Bake at 375 degrees for 12 to 15 minutes or until lightly browned.  Yield: Makes 6 dozen balls.

Submitted by: Paige Laney/Club Member

1 Can Cherry Pie Filling

1 Can Crushed Pineapple

1 Box Yellow Cake Mix

1 Cup Chopped Nuts

1 Stick Margarine Melted

Grease and flour 13 x 9 inch pan. 

Place Pineapple in bottom of cake pan.

Place pie filling

Sprinkle dry cake mix over this.

Pour on melted margarine and top with nuts.

Bake at 350 degrees for 30 to 45 minutes.

Submitted by: Paige Laney/Club Member 

2 Cups Sugar

3 Eggs

1 Stick Butter

2 Cups Pulp

2 Cups Milk

2 Cups Flour

Pinch of Crisco

Bake 30 to 35 minutes at 350 degrees.

Submitted by: Paige Laney/Club Member

½ Cup Milk

½ Cup Butter

½ Cup Cocoa

2 Cups Sugar

½ Cup Peanut Butter

1 Teaspoon Vanilla

3 Cups Old Fashioned Quaker Oats

Combine milk, butter, cocoa, and sugar.

Bring to a rolling boil.  Remove from heat.

Blend in peanut butter, vanilla and oats.

Drop from a teaspoon onto wax paper.

Cool.

Submitted by: Natine Laney & Paige Laney/Club Members

No Name Cake

1 Package Vanilla Pudding

2 Cups Milk

Cook pudding just until it comes to a boil.

Pour a box of Duncan Hines Yellow Cake Mix in pudding and stir it up.

Pour into a 9 x 13 pan.

Put 1 bag of butterscotch morals on top.

Pour 1 cup of pecans on top and mash down.

Bake 30 minutes at 350 degrees.

Submitted by: Paige Laney/Club Members

6 Tablespoons Margarine or Butter

2 Tablespoons LEA & PERRINS Worcestershire Sauce

¾ Teaspoons Garlic Powder

1-1/2 teaspoons seasoned salt

½ teaspoon onion powder

1 cup mixed nuts

1 Cups Pretzel

1 Cup Garlic-Flavor Bite-Sized Bagel Chips or Regular Sized Bagel Chips, Broken into 1 inch pieces

3 Cups Corn Chex Cereal

3 Cups Rice Chex Cereal

3 Cups Wheat Chex Cereal

Heat oven to 250 degrees.

Melt margarine in large roasting pan in over.  Stir in seasonings.  Gradually stir in remaining ingredients until evenly coated.  Bake 1 hour, stirring every 15 minutes.  Spread on paper towels to cool.  Store in airtight container.

Yields: Makes 12 cups snack

Submitted by: Paige Laney/Club Member

2 8oz. Philly Cheese

½ Cup Sugar

½ Tablespoon Vanilla

Mix at med. Speed.

Add 2 Eggs

Mix Well

Bake at 350 degrees for 30 Minutes or until golden brown on top.

Submitted by: Tiffany Thatcher/Club Member—In Honor of Ann Hooper

1 Pound Hamburger

1 Cup Onion

1 Cup Cheese

2 Eggs

½ Cup Bisquick

1 Cup Milk

Preheat Oven at 400 degrees.

Cook together hamburger meat and onions.

Mix the rest together.

Pour on top of hamburger meat and onions.

Bake at 400 degrees for about 30 to 35 minutes.

Submitted by: Tiffany Thatcher/Club Member

2 Cups cooked squash, drained

1 Onion, chopped

1 Egg

½ small package Pepperidge farm dressing

1 can cream of chicken soup

1 stick margarine

8 oz. sour cream

Mix squash, sour cream, onion, chicken soup & egg together.  Melt margarine & pour over dressing crumbs.  Put ½ crumbs in dish & add squash mixture.  Layer remaining mixtures.  Sprinkle top with crumbs.

Bake at 350 degrees for 30 minutes.

Submitted by:  Tiffany Thatcher/Club Member

3 Bags Chopped Frozen Broccoli

1 Large Block Velveeta Cheese

2 Rows of Ritz Crackers, crushed into crumbs

1 Stick Butter, cut in half

1 Oblong Casserole Dish

Follow these steps for best results:

1.)             Cook broccoli according to package instructions and set aside when done.

2.)             In medium saucepan melt ½ stick butter with ¾ block Velveeta cheese until creamy.

3.)             In small saucepan or mug in microwave.  Melt ½ stick of butter.  Mix into crumbs with fork and set aside.

4.)             In casserole dish take half of you broccoli and line bottom of dish.  No need to grease dish.

5.)             Pour half of cheese and butter mixture over broccoli evenly.

6.)             Pour half of cracker crumb mixture over cheese and broccoli.

7.)             Repeat steps 4, 5, & 6 making 2 layers, ending with cracker crumbs on top.

8.)             Bake at 350 degrees for about 20 minutes or until crumbs are golden brown.

Submitted by: Tiffany Thatcher/Club Member

4 Eggs

2 Cups Brown Sugar

1 Cup White Sugar

¾ Cup Water

½ Stick Butter

2 Teaspoons Vanilla

1 Unbaked Pie Shall

1 Cup Pecan

Beat eggs and set aside.  Combine Sugar and water.  Place in pot and bring to boil until sugar is dissolved over medium heat—cook about 3 minutes and slowly pour in eggs.  Blend butter, vanilla, & nuts in mixture.  Pour into shell.  Bake at 350 degrees for 1 hour or until done.

Submitted by:  Tiffany Thatcher/Club Member

1 Can (10 ¾ oz.) Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup

½ Cup Milk

1 Teaspoon Soy Sauce

Dash of Pepper

4 Cups cooked cut green beans

1 1/3 Cups French’s French Fried Onions

Mix soup, milk, soy, pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole dish.

Bake at 350 degrees for 25 minutes or until hot.

Stir.  Sprinkle with remaining onions

Bake 5 minutes

Serves 6

Submitted by: Tiffany Thatcher/Club Member

Cream Cheese Fudge

8 Ounces Neufchatel or Cream Cheese

1 Tablespoon Vegetable Oil or Melted Margarine

1 Teaspoon Vanilla

1/3 Cup Unsweetened Cocoa

4 Cups Powdered Sugar

OPTIONAL: 1 Cup Mini Marshmallows or ½ Cup Chopped Peanuts or Walnuts or ½ Cup Dried Fruit like Cranberries or Raisins or a combination to sit your tastes.

Soften the cream cheese to room temperature.  You can do this by microwaving it for 30 seconds or by letting it stand at room temperature for about an hour.  Unwrap it and put it into your mixing bowl before you let it soften.

Add your oil and vanilla to the soften cream cheese.  Beat with a spoon until smooth.  Stir in the cocoa and powdered sugar.  It takes diligent stirring to get the fudge properly mixed together.  If you arm gets tired them enlist the cooperation of a friend.  The mixture will be smooth, very think and evenly colored when done.

If desired you may add any extra goodies at this point.  They are nice for variety but are not necessary.  Work the goodies into the mixture until everything is smooth and even again.

Oil an 8-inch square pan or a large plate.  Press the fudge into the pan or make a pretty layer of it on the plate.  Chill for several hours to harden.  Cut into small squares and serve.  This is good enough to be a gift to someone you are trying to be good too.  It’s cheap as gifts go too, which is always nice, plus it has the status of being homemade.  Cut 6 by 6.  Makes 36 pieces.

Per Serving:  75 Calories; 2g Fat (22.9% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 26 mg Sodium.  Exchanges: ½ Fat; 1 Other Carbohydrates.

Submitted by: Natine Laney/Club Member

1 Cup Soft Margarine (2 Sticks)

2 Cups Sugar

2 Medium Eggs

1 Teaspoon Vanilla

2/3 Cups unsweetened Cocoa

2 Teaspoons Baking Powder

1 Teaspoon Salt

2 Cups Oatmeal

1-1/2 Cups flour

2 to 3 Tablespoons Water

Get a big bowl.  Combine the margarine and sugar.  Mix until the stuff is smooth and creamy.  Add the eggs.  Mix until the creamy mixture becomes fluffy and satiny.  Stir in the vanilla, cocoa, baking powder and salt into the bowl.  Stir until everything is well combined.  Dump the oatmeal and flour in.  Stir up the batter mixing it well.  If the batter seems to be dry add the optional tap water.  You may or may not need it. 

Drop the dough by large teaspoonfuls onto an ungreased cookie sheet.  Bake at 350 degrees for about 12 minutes.  If you make small cookies they will need less time.  This dough cooks best if it is pressed down with a fork or cup, like peanut butter cookies. 

Submitted by:  Natine Laney/Club Member

1 ½ Pounds Bratwurst Links (about 5 to 6)

1 Bottle (12 Ounces) Amber Ale

1 Medium Onion, Thinly Sliced

2 Tablespoons Brown Sugar

2 Tablespoons Red Wine or Cider Vinegar

Mustard

Cocktail Rye Bread

Slow Cooker Directions

• Place bratwurst, amber ale, onion, brown sugar and vinegar in slow cooker.  Cover; cook on LOW 4 to 5 hours.
• Remove bratwurst from cooking liquid.  Cut into ½ inch thick slices.  For mini open-faced sandwiches, spread mustard on cocktail rye bread.  Top with bratwurst slices and onion, if desired.  Arrange on platter.  Makes 5 to 6 servings

Submitted by: Tiffany Thatcher/Club Member

½ Cup Corn Oil

1 Cup Honey

1 Large Egg

½ Cup Yogurt

½ Cup Orange Juice

The Grated Rind of One Orange

½ Teaspoon Pure Almond Extract

2 Cups Whole Wheat Flour

1 Teaspoon Baking Soda

½ Teaspoon Salt

Begin by measuring the oil into a big bowl.  Use the same measuring cup to measure in the honey.  The oil in the measure will keep the honey from sticking to it.  Add the egg and yogurt.  Mix well to emulsify the batter.  Grate the zest of an orange into the batter.  Only use the orange part, not the white part.  The white part is called the pith, and it is somewhat bitter.  The orange part or the peel, or the zest, is what gives the cakes its trademark flavor.  After zesting the orange, cut the orange in half and squeeze its juice up to the ½ cup mark.  Stir the orange juice, orange zest or rind, and almond extract into the honey mixture.  Beat well.  Measure in the whole wheat flour, baking soda and salt.  Beat the mixture smooth.  Turn it into a well oiled 9 inch square or round pan.  Bake at 350 degrees for 25 to 30 minutes or until the cake pulls from the edges of the pan and top springs back when touched lightly.  Frost if desired.  Cut into 12 or 16 pieces and serve.

Submitted by:  Natine Laney/Club Member

1 Quart sweet potatoes (4 cups)

1 Cup sugar

½ Cup brown sugar

½ Cup evaporated milk

2 egg yolks

½ Stick margarine

1 Teaspoon cinnamon

1 Teaspoon vanilla

2 Pie crusts

Mix all ingredients together.  Pour into pie crusts and bake at 350 degrees for 30 minutes.                       

Submitted by: Paige Laney/Club Member

Brownie’s Deluxe

1 Bag marshmallows (miniature)

1 Cup chopped nuts

1 Bag cocoanut

1 Cup butter

2 Cups sugar

4 Eggs

½ Cup cocoa

1 Cup flour

1 dash salt

1 Tablespoon vanilla

1 Stick butter

1 Box 4X sugar

3 Heaping Tablespoons cocoa

1/3 Cup milk or cream

Cream Together: 1 cup butter, 2 cups sugar, 4 eggs

Add: ½ cup cocoa, 1 cup flour, 1 dash salt, 1 tablespoon vanilla

Blend quickly, and then pour mixture into pan.  Sprinkle ½ to 1 cup nuts over the mixture.  Bake at 350 degrees for 30 to 35 minutes.  Take brownies from oven and put marshmallows on top.

Stir together over low heat:  1 stick butter, 1 box 4X sugar, 3 heaping tablespoon cocoa, 1/3 cup of milk or cream.

Pour mixture over marshmallows and allow cooling.  Add cocoanut, cut and serve.

Submitted by: Paige Laney/Club Member

Vegetable Casserole

2 cans Veg-All, drained                          1 can water chestnuts drained

1 cup cheddar cheese                            1 cup mayonnaise

1 Onion

Mix all together and top with Ritz Crackers (crushed) Bake at 350 degrees for 30 minutes.

Submitted by: Paige Laney/Club Member

3 Cups sugar

1 ½ cups Crisco

6 eggs (1 at a time)

3 cups cake flour

1 cup milk

½ bottle lemon extract

Submitted by:

2 lbs. Box of confection sugar

2 stick butter (melted)

1 cup Crisco

2 bottle of lemon extract

Bake 1 hour at 300 degrees—1/2 hour at 350 degrees

Submitted by: Paige Laney/Club Member

¾ cup peach preserves

¼ cup French’s Classic Yellow Mustard

2 Tablespoons orange juice

Microwave preserves in small bowl on HIGH (100%) for 2 minutes or until melted, stirring once.  Stir in mustard and juice.

Makes 1 cup glaze

Submitted by: Tiffany Thatcher/Club Member

Granny's Homemade Biscuits

2 cups of self rising flour

1/3 cup of lard

3/4 cup of buttermilk

Preheat the oven to 450

Mix flour, lard, and milk until firm

Then roll out and make biscuits

Bake for 12 to15 minutes

Makes 12 to 14 biscuits

Submitted by: Debbie Reid/Club Member

Aunt Betty's Oatmeal Cookie

4 teaspoons of cocoa

1 1/2 cup of sugar

1/2 cup of milk

1 stick of butter

Bring to a boil until a ball forms in the water

Add 1/4 teaspoon of vanilla

3 cups of oatmeal

4 teaspoons of peanut butter

Spoon onto wax paper to cool cookies will get firm

Submitted by: Debbie Reid/Club Member

1 box of yellow cake mix

Cook as directed

After it is cooked take a tooth pick and poke holes in the cake

Then pour a can of crushed pineapple over the cake

Then a layer of vanilla pudding

A 16 oz container of whip cream

Then add coconut

With a cherry in the middle

Submitted by: Debbie Reid/Club Member

1 teaspoon of oil in a deep skillet

Add 1 teaspoon of chopped garlic cook until light brown

2 lbs. of steak cubed cover with soy sauce

Cook until done

Add 1 pack of mushroom gravy as directed on pack

Let simmer for 20 minutes

Server over rice

Submitted by: Debbie Reid/Club Member

1-1/2 Pounds ground beef

1 envelope taco seasoning

2 cans (15-1/4 ounces each) whole kernel corn, undrained

2 cans (15 ounces each) ranch-style or chili beans, undrained

2 cans (14-1/2 ounces each) diced tomatoes, undrained

Crushed tortilla chips and shredded cheddar cheese

In a Dutch oven or large saucepan, cook beef over medium heat until no longer pink; drain.  Stir in taco seasoning, corn, beans, and tomatoes.  Cover and simmer for 15 minutes or until heated through, stirring.

Place tortilla chips in soup bowls; ladle soup over chips.  Sprinkle with cheese.

Submitted by: Michael and Debbie Rome/Club Members

Sweet Potato Pies

4 cups cooked & mashed sweet potatoes

1-1/4 to 1-1/2 cups sugar

2/3 cup condensed milk

1/3 cup plain flour

2 eggs

1-1/2 teaspoon cinnamon

1/2 teaspoon vanilla

1 stick melted butter

Preheat oven to 350 degrees.  Bake 2 deep dish pie crusts until lightly

brown. In a mixing bowl mix potatoes.  Add sugar and flour.  Mix well.

Add eggs, milk, vanilla, cinnamon and last melted butter.  Divide mixture into 2 deep dish pie crusts and bake for 35 - 40 minutes or until center is firm.

Submitted by: Michael and Debbie Rome/Club Members

Sweet Potato Soufflé

3 cups cooked & mashed sweet potatoes

1 cup white sugar

1/2 teaspoon salt

2 eggs

1/3 stick melted butter

1 teaspoon vanilla

1/2 cup milk

Topping:

1 cup light brown sugar

1/2 cup flour

1 cup chopped pecans

1/3 stick melted butter

In a mixer, combine first 7 items.  Place mixture in a greased 13x9x2 pan.   Combine topping items and place on top of potato mixture.  Bake at 350 degrees for 25 to 30 minutes.

Submitted by: Michael and Debbie Rome/Club Members

Fiesta Dip

1 (15 ounce) can chili with beans

8 ounces cream cheese
1 tablespoon chopped onion
1 small can chopped green chilies
1/2 cup Monterey Jack shredded cheese
1/2 cup Cheddar shredded cheese
1 small can ripe olives, sliced

In a glass 9 x 9 or 8 x 8 dish, spread softened cream cheese; top with
mashed chili beans and onion.  Spread chilies evenly over chili beans.  
Top with shredded cheese.  Microwave 2 to 4 minutes or till heated 
thoroughly.

Garnish with olives.  Serve with nacho chips or dip size Fritos.

Submitted by: Michael and Debbie Rome/Club Members

1 box light brown sugar
1 stick butter, softened
2 tablespoon corn meal
2 cup chopped pecans
4 eggs, beaten
2 tablespoons water
1 tablespoon vanilla
Pinch of salt

Bake 2 pie shells for about 8 minutes before adding ingredients.  Pour 
into 8 or 9 inch pie crusts; bake 45 minutes at 300 degrees or until 
slightly firm.

Submitted by: Michael and Debbie Rome/Club Members
Easy Bake Cake

1 box of cake mix
4 eggs
1 cup water
1/4 cup oil
1 can of icing 

Mix these ingredients thoroughly with a mixer, and then add 1 can of icing
(leaving about 1/8th of the icing in the can).  Mix thoroughly with 
mixer for several minutes.  Grease and flower cake pan, sprinkle sugar in the 
bottom, then add mixture.  (Best to use an angel cake pan.)  Bake at 350 for 
55 minutes.  Don't open oven before the time is up!  Great combinations of 
cake mix & icing:  Lemon mix & lemon icing, red velvet mix & cream cheese 
icing or chocolate mix & chocolate icing.

Submitted by: Michael and Debbie Rome/Club Members

A Note from the Hillbilly Hotrodders:

If you would like to purchase this in a book form please email us at

hillbillyhotrod@bellsouth.net.