Years ago I had a small baked goods business. This recipe was given to me by the lady who gave me that little adventure and it was always one of my biggest sellers. Enjoy!

Cake batter:

• 1 C. butter (softened)
• 1/2 C. shortening
• 3 C. sugar
• 5 eggs
• 3 1/4 C. sifted cake flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 C. milk
• 1 tsp. vanilla extract
• 1 tsp. lemon extract
• 1 tsp. orange extract
• 1 tsp. banana extract
  (You can really mix any variety of extracts that sound good to you, fruity, spicy, etc.)

Glaze:

• 1/2 C. sugar
• 1/3 C. water
• 1/2 tsp. almond extract

Cake:
Cream butter and shortening, gradually add sugar, beating well on medium, add eggs one at a time. Combine flour, baking powder, and salt, add to creamed mixture alternately with milk (beginning and ending w/ flour mixture). Stir in flavorings. Pour batter into greased and floured 10” tube pan.

Bake at 325 degrees for 1 hour and 30 minutes. Cool in pan for 10 minutes, remove, cool on wire rack.

Glaze:
Combine sugar and water in sauce pan, bring to a boil and remove from heat. Stir in almond extract and pour over warm cake!

This was a recipe I picked up while living in the North Carolina. This was by far my biggest seller when I had a small baked goods business. I was always in trouble with the customers when I ran out of these!

• 4 squares unsweetened baking chocolate
• 2 sticks margarine
• 2 1/2 C. sugar
• 1/2 C, warm milk
• 1 tsp. vanilla
• 4 lightly beaten eggs

Melt chocolate, stir in butter. Stir in sugar and milk, then stir in the vanilla and eggs. Pour into 2 – 9” ready-made pie crusts. Bake at 350 degrees for 40 minutes.

*Yields 2 – 9” pies or approximately 20 tart size pies.

This salad was brought to Thanksgiving dinner one year. I put my own
little twist on it and we have been “Thankful” for it ever since.

• 1 stick margarine
• 2 pkgs. Ramen noodles (whatever flavor you like)
• 1 C. sliced almonds
• 2 Tbs. sesame seeds

Break up Ramen noodles and sauté with all above ingredients, including the flavor packet that comes with the Ramen noodles. Refrigerate.

• 1 head Napa cabbage
• 1 bag Italian blend salad
• 1 bag baby spinach

Wash, pat dry, break apart and refrigerate.

• 1/4 C. apple cider vinegar
• 3/4 C. extra virgin olive oil
• 1/2 C. sugar
• 2 Tbs. soy sauce

Mix together and refrigerate.
You can use a balsamic dressing from the store instead if you like.

Mix all three parts just before serving!

Many years ago, I lived near a Blueberry Farm in Ivanhoe, North Carolina. There was no shortage of recipes that included fresh blueberries. This recipe was given to me by one of the most respected ladies in this tiny lil’ town. I don’t know the exact population of Ivanhoe. But, just to give you an idea, there was one stop sign, two churches and one small general store. That was in 1986! It is a wonderful place and this is a wonderful recipe, given to me by a wonderful lady, Miss Mickey!

• 1 small can o’ crushed-up pineapple
• 1/4 C. o’ brown sugar
• 3-4 C. o’ fresh blueberries
• 1 box o’ yella cake mix (dry)
• 2 sticks o’ margarine
• 1-1 1/2 C. o’ pecans (if ya like ‘em)

First ya take the crushed up pineapple and spread it in a 9×13 glass bakin’ dish. Then ya sprinkle your brown sugar over that, sprinkle your blueberries on top o’ that and then ya just pour your dry cake mix over the berries. Melt down your margarine and spoon it over the cake mix. Now don’t stir it up, just leave it the way it lays. You can sprinkle some pecans on top if ya like.

Bake it at 350 degrees for ‘bout 45 minutes to an hour. You’ll see them blueberries just bubblin’ up around that yella cake, but make sure ya wait until that cake starts brownin’ up or it ain’t ready yet.

Great served warm with some vanilla ice cream on the side!

This is a recipe given to me by a dear friend, Marilyn DeRamo. She brought these stuffed mushrooms to a party years ago and they have turned into a family favorite.

• 2 lb. fresh white mushrooms
• 6 Tbs. Margarine
• 1 8 oz. Package softened Philadelphia Cream Cheese
• 1/2 C. (2oz.) crumbled Kraft Natural Blue Cheese
• 2 Tbs. chopped onion

Clean mushrooms and pat dry. Remove mushroom stems and chop very finely. Put aside enough to measure ½ cup. Cook half of the mushroom caps in 3 Tbs. margarine over medium heat for 5 minutes, then drain. Repeat with remaining caps and fresh margarine.

Combine cream cheese and blue cheese mixing until well blended. Stir in chopped stems and onions. Fill mushroom caps with mixture and place on a cookie sheet.

Broil 2 minutes or until golden brown. Watch closely so as not to over cook.

A friend brought me this dish when my son David was born. Everyone loves this casserole just as much as they love my David!

• 3 C. diced cooked chicken
• 1/2 C. chopped celery
• 1 can cream of mushroom soup
• 1 can chicken and rice(or)stars soup
• 3 oz. Chinese noodles
• 1 C. evaporated milk

• 2 C. stuffing (I like the chicken flavored Pepperidge Farm best for this recipe)
• 1 C. margarine
• 1/2 C. slivered almonds

Mix first group of ingredients in a large bowl and spread into a 9X13” baking dish. Cover and bake at 350 degrees for 30 minutes.

While baking, prepare stuffing and set aside. Sauté’ margarine and slivered almonds until just slightly browned. Mix stuffing and almonds together. When 30 minutes is up, spoon stuffing and almond mixture over casserole and bake uncovered for an additional 20 minutes.

Enjoy!

Great for parties!

Mix together:

• 1/2 C. white vinegar
• 1/3 C. brown sugar
• 1 C. ketchup

Simmer at very low temperature.

• Large Scallops
  Thin cut Bacon
  Water Chestnuts (if think you’d like a bit of crunch)

Take one scallop (and a water chestnut if desired) and wrap one piece of bacon around it and secure it with a toothpick.
Place them in a baking dish and pour warm mixture over top.

Bake at 425 degrees for 15 minutes.

Put on a festive plate and serve!

This is one of my Dad’s favorites that I make around different holidays. If it happens to be around Christmas, I’ll add some red or green food coloring for fun. And you can play with pastels around Easter using just a slight amount of coloring. You could also do some red and blue for the 4th of July. Have some fun with it.

• 1 C. sugar
• 1/2 C. water
• 2 C. raw peanuts

*Start with 1 tsp. of food coloring and then add more if you like.

Combine only sugar, water and coloring in a sauce pan. Bring to a slow boil and then add raw peanuts. Continue to boil while constantly stirring until all liquid is gone, being careful no to burn.

Spread out on a cookie sheet and bake for 15-20 minutes at 300 degrees. Let cool completely and then break apart!

• 1 3-to-pound chicken cut into 6 or 8 pieces
  
• 2 tablespoons extra virgin olive oil
  
• 1 cup onion sliced very thin
  
• 1/2 cup sliced mushrooms
  
• 1 green bell pepper, sliced
  
• 2 garlic cloves, peeled and sliced very thin
  
• Dash salt, season to taste
  
• Dash fresh ground black pepper, season to taste
  
• 1/3 cup dry white wine
  
• 1 28 oz. can whole plum tomatoes
  

Wash chicken in cold water and dry with paper towels. Heat olive oil in a large sauté pan, the pan must be large enough to hold all of the chicken pieces, sauté the sliced onion, mushrooms, and green pepper until onions are translucent and the mushrooms and green peppers become softened.

Add the garlic and chicken pieces. Place the chicken skin side down and cook until they become a golden brown. Flip the chicken and cook until this side becomes golden brown also. Add salt and pepper while flipping the chicken several times. Add the white wine, and let simmer until the sauce has reduced to about ½ of its original volume. Add the cut-up tomatoes, bring to a light boil, turn down the heat and cook with a simmer. Cover the pan and continue cooking, basting the chicken several times during the 40 minute cooking time. Add water to pan if you find the liquid evaporating to a low level. At the end of the 40 minute cooking time the chicken will be very tender and the meat will easily fall off the bone. Serve with Penne Rigate pasta.

• 2 lbs. of Sea Shell Macaroni
  
• 1 Tbsp. of Salt
  
• 1 large White Onion (diced small)
  
• 1/2 bunch of Celery (chopped and diced)
  
• 10 Hard Boiled Eggs

Sauce:

• 3 Cups of Miricle Whip Salad Dressing
• 1/4 Cup of French’s Yellow Mustard
• 1 1/4 Cup Whole Milk
• 1 1/2 Cup Sugar

In large pot add 6 cups water. Add pasta shells and salt. Cook until done, (approximately 8 minutes). It is important not to over-cook the pasta shells.

Hard-boil 10 eggs. While pasta shells and eggs are cooking, prepare sauce.

In a large mixing bowl add Miracle Whip, yellow mustard, milk, and sugar then mix with wire whisk or electric hand mixer until smooth and thick. Set aside. Drain cooked pasta well and cool with cold tap water to stop the cooking process of the pasta. Mix the pasta, diced onion, diced celery, 8 diced hard boiled eggs, and sauce together. Slice 2 eggs to add to top of salad as a garnish.

Refrigerate for 3 to 4 hours before serving. This is one of those dishes that tastes better after the second day! This salad will stay fresh in the fridge for 4 to 5 days if covered well.