• 2 cups sugar
• 1 teaspoon soda
• 1 cup buttermilk
• 1/4 teaspoon salt
• 2 tablespoons butter
• 2-1/3 cups pecans

1. Combine sugar, soda, salt, and buttermilk.
2. Boil 5 minutes at 210 degrees.
3. Add butter and pecans and cook 2 minutes at 230 degrees.
4. Cool slightly and beat until creamy.
5. Drop on wax paper.

Cook and enjoy!

- Thanks Nancy!

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This is how my mother always made macaroni and cheese. It’s a little different than most people make, because it uses extra sharp cheese.

• 3 cups macaroni
• 1-2 lbs. white extra sharp cheese
• 1/2 cup milk, divided
• butter or margerine
• Bacon Bits (optional)

1. Preheat oven to 350 degrees.
2. Cook the macaroni according to directions on box. Don’t cook it too much, as it will be baking for 30-45 minutes.
3. Drain well.
4. While macaroni is cooking, slice cheese into 1/8 to 1/4 inch slices.
5. When the macaroni is done cooking, put 1/2 of it into a casserole dish(2-3 qt.)
6. Sprinkle Bacon bits over macaroni.
7. Cover macaroni with single layer of cheese.
8. Dot with butter, and pour 1/4 cup of milk over cheese.
9. Repeat.
10. Bake at 350 for 30-45 minutes until cheese is melted and crusty on top.
11. You can vary the amounts of macaroni, cheese, and Bacon Bits to taste.
12. If desired, you can also add salt and pepper before you put the cheese layers on the macaroni.

I have also used yellow extra sharp cheese on the bottom layer for a little different flavor.

- Thanks Vanessa!

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• 1 lb ground beef (85% lean for health conscience people)
• 1 pkg of your favorite taco seasoning
• 1 can (16oz.) of sweet corn
• 1 jar of salsa
• 1 box of Jiffy or Betty Crocker’s corn bread mix

1. Prepare ground beef according to the instructions on the package of taco seasoning.
2. Layer a casserole dish with the seasoned beef.
3. Pour the jar of salsa evenly over the layer of ground beef.
4. Drain sweet corn and put a layer of the corn over the salsa.
5. Prepare the corn bread according to the instructions on the box.
6. Then, evenly spread the mixture over the layer of corn.
7. Place in preheated oven following the instructions for the corn bread.
8. Cook until corn bread layer is thoroughly cooked (when you can insert a toothpick in the center and it comes out clean).
9. Remove from the oven and serve immediately.

It also freezes and reheats well. Tastes just as good the second and third day.

- Thanks Mikki!

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1. Put a layer of saltines or graham crackers in a 13 x 9 inch pan.
2. In a small saucepan, boil together for exactly 5 minutes: 1 cup butter and 1 cup light brown sugar.
3. Pour over the crackers and sprinkle with 1 6-ounce bag of chocolate chips.
4. Let stand 1 minute to soften, then spread over the sugar layer.
5. Sprinkle with 1/2 cup chopped walnuts or peanuts.

This is good with either semi sweet or milk chocolate chips.

- Thanks Vera!

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4 to 5 servings

• 2 tablespoons olive oil
• 2 tablespoons butter or margarine
• 1/2 cup minced onion
• 1 cup canned crushed tomatoes
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/3 cup vodka

1. In a large skillet, heat the oil and butter over medium heat until the butter melts.
2. Add the onion and saute’ until tender but not browned, about 2 minutes.
3. Add the crushed tomatoes, cream, salt, and pepper.
4. Cook for 1 minute, stirring occasionally.
5. Add the vodka and continue cooking for 2 minutes, stirring occasionally, until the vodka evaporates slightly and the sauce thickens.

 - duffkin

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• 12 won ton wrappers
• 12 tsp cream cheese
• 2 egg whites, slightly beaten
• 6 oz cooked crab meat (can also use imitation crab or lobster)
• Green Pepper Onion, chopped fine

1. Dip only one side of the won ton wrappers in egg white.
2. The egg dipped side will be on the outside and dry side will be for the filling.
3. Place on plate or saucer while adding the filling.
4. Use 1 tsp cream cheese and a bite sized piece of crab meat for each filling.
5. Add green pepper or onion if desired.
6. Grasp the corners of the wrapper bringing them all together at the top.
7. Gently press the top closed. The ends should come to a point and stick straight up.
8. Repeat for all.
9. Place on baking sheet sprayed with non-stick cooking spray.
10. Bake in 375 degree oven for 9-10 minutes or until browned.

Makes 4 servings.

- Thanks Patty

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Peel onions and leave whole, boil until soft.

Then make a plain white sauce:

butter, flour and milk to the thickness you like, add a little parsley, salt and pepper.  Pour over the drained onions.

My grandmother always made these on special occasions, and were one of my favorites.

 - Thanks Kim C.

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Paula the receipe you are looking for is my family’s favorite treat. Enjoy…

1 8 ounce bag of Old Dutch Puffcorn curls.

Sauce:
in 2 quart sauce pan cook together for 2 minutes…

• 1/2 lb Butter (not margarine)
• 1 Cup Brown Sugar
• 1/2 Cup Light corn syrup
• Add 1 tsp. baking soda into mixture. (This will cause the mixture to foam.)

Pour carmel mixture over Puffcorn Curls and stir until well coated.

Place in 250 degree oven for 45 minutes.

Stir at least every 10 minutes.

Remove from oven, pour on wax paper and break apart.

 - Thanks Karen G.

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• 1 Cup Butter
• 3 Cups Sugar
• 6 Eggs
• 3 Cups Flour
• 1 Cup Heavy Cream
• 2 Teaspoons Vanilla

Cream butter and sugar;

add eggs 1 at a time.

Add flour alternatively with cream, then add vanilla.

Beat well..the longer the better.

Bake in greased 8×5-inch loaf pan for 1 1/4 to 1 1/2 hours at 325 degrees.

 - Thanks Ron!

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• 1 3/4 Cups white sugar
• 2 1/4 Cups water
• 2 Tablespoons Watkins Root Beer Flavor

Combine sugar and water in small saucepan; heat and stir until mixture starts to boil.

Remove from heat and cool to room temperature; add Root Beer Flavor and mix thoroughly.

Place in a well sealed container and keep in refrigerator.

To make a glassful place 1/3 Cup of the Syrup into a glass.  Add 5 ounces of club soda or sparkling water.  Fill glass with ice.  Enjoy!  My husband recommends using dry ice for the effect.

 - Thanks Carol!

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