POSSUM PIE

Ingredients

1 LARGE INSTANT CHOCOLATE PUDDING    

1 LARGE COOL WHIP  

1 PACKAGE OF OREO COOKIES

Directions

PREPARE PUDDING AS DIRECTED FOR PIE FILLING. LET SET. 

WHEN PUDDING IS SET, FOLD IN COOL WHIP AND CRUSHED COOKIES.

REFRIGERATE UNTIL READY TO SERVE.

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BACON POTATO SALAD

 

Ingredients

3 POUNDS POTATOES

1 BAG REAL BACON BITS

¾ TEASPOON SALT

¼ TEASPOON PEPPER

2 TABLESPOONS DICED PIMENTO

½ CUP MAYONNAISE

½ CUP SOUR CREAM

Directions

PEEL POTATOES AND CUT INTO CHUNKS.

COOK IN BOILING WATER UNTIL TENDER. DRAIN AND LET COOL SLIGHTLY.

PLACE POTATOES IN A LARGE BOWL.

ADD BACON BITS AND THE NEXT 3 INGREDIENTS.

STIR TOGETHER MAYONNAISE AND SOUR CREAM UNTIL BLENDED.

POUR OVER POTATO MIXTURE, TOSSING GENTLY TO COAT. 

COVER AND CHILL FOR AT LEAST 1 HOUR.

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5 Flavor Pound Cake

 

Ingredients

3 CUPS PLAIN FLOUR

3 CUPS SUGAR

2 STICKS MARGARINE

½ CUP CRISCO

1 CUP MILK

6 EGGS

1 TEASPOON VANILLA FLAVORING

1 TEASPOON COCONUT FLAVORING 

1 TEASPOON BUTTER RUM FLAVORING     

1 TEASPOON LEMON FLAVORING

1 TEASPOON ALMOND  FLAVORING

Directions

CREAM BUTTER AND CRISCO.

ADD SUGAR AND BEAT WELL.

ADD EGGS ONE AT A TIME. BEAT WELL. 

MIX FLAVORING WITH MILK.

ADD FLOUR AND MILK TO BATTER, STARTING WITH FLOUR THEN MILK.

ADD A LITTLE AT A TIME, STARTING AND ENDING WITH FLOUR.

POUR INTO A GREASED TUBE PAN.

BAKE AT 350 DEGREES FOR ONE HOUR.

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Lemon Glazed Pound Cake

Ingredients

3 CUPS PLAIN FLOUR

3 CUPS SUGAR

2 STICKS MARGARINE

½ CUP CRISCO

1 CUP MILK

6 EGGS

1 TEASPOON VANILLA

1 TEASPOON LEMON FLAVORING

Directions

CREAM BUTTER AND CRISCO. 

BEAT UNTIL CREAMY AND ADD SUGAR. BEAT WELL.

ADD EGGS 1 AT A TIME. BEAT WELL. 

MIX FLAVORING WITH MILK.

ADD FLOUR AND MILK TO BATTER. 

START WITH FLOUR, THEN ADD MILK. ADD A LITTLE AT A TIME, STARTING AND ENDING WITH FLOUR.

POUR INTO A GREASED TUBE PAN.

BAKE AT 350 DEGREES FOR 1 HOUR.

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Reese’s Cup Éclair

 

Ingredients

8 ounces Cool Whip

1 small Vanilla Instant Pudding

2 cups of milk

2 Tablespoons of sour cream

2 Tablespoons of peanut butter

½ box of chocolate graham crackers

5 Reese’s cups

Directions

In a large bowl, mix the milk, pudding, peanut butter, and sour cream.

Fold in Cool Whip.

In an 8 x 8 dish, place a layer of graham crackers on the bottom, then add some pudding mixture.

Continue to layer crackers and pudding, ending with pudding.

Top with chopped Reese’s cups and chocolate syrup.

Refrigerate for two hours before serving.

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Red Velvet Cake

 

Ingredients

2 ½ CUPS PLAIN FLOUR (SIFTED)

1 ½ CUP SUGAR

1 TABLESPOON BAKING SODA

1 TEASPOON COCOA

½ TEASPOON SALT

3 EGGS

1 CUP BUTTERMILK

1 ½ CUP OIL

1 BOTTLE RED FOOD COLORING

1 TEASPOON VANILLA

1 TEASPOON VINEGAR

Directions

SIFT ALL DRY INGREDIENTS TOGETHER.

BEAT OIL, SUGAR, AND EGGS TOGETHER

GRADUALLY ADD ALL INGREDIENTS TOGETHER, BEATING AS YOU GO.

BAKE IN 3 LAYERS AT 325 DEGREES FOR 25 MINUTES.

CREAM CHEESE FROSTING

Ingredients

               1 BOX POWDERED SUGAR              

1 STICK MARGARINE

1 TEASPOON VANILLA

8 OUNCES CREAM CHEESE (SOFTENED)      

1 CUP NUTS (CHOPPED)

Directions

BEAT ALL INGREDIENTS EXCEPT NUTS.

STIR IN THE NUTS.

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WESTERN STYLE RICE SKILLET

 

Ingredients

1½ POUND GROUND CHUCK (BROWNED AND DRAINED)

½ TEASPOON SALT

1 PACK ONION SOUP MIX

1½ CUP WATER

¾ CUP UNCOOKED RICE

1 16-OUNCE CAN TOMATOES (UNDRAINED)  

1 CAN ENGLISH PEAS (DRAINED)         

1 CUP SHREDDED CHEESE

Directions

MIX ALL INGREDIENTS EXCEPT CHEESE IN A SAUCEPAN.

SIMMER FOR FIFTEEN MINUTES.

STIR TO MIX WELL.

POUR INTO A BAKING DISH AND TOP WITH CHEESE.

BAKE AT 350 DEGREES FOR ONE HOUR.

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Ritzy Chicken Casserole

Ingredients

2 SLEEVES OF RITZ CRACKERS

1 CAN CREAM OF CHICKEN

1 CAN CREAM OF MUSHROOM

1 CUP SOUR CREAM

½ CAN CHICKEN BROTH

2 TABLESPOONS BUTTER

4-6 CHICKEN BREASTS (COOKED)

Directions

CRUMBLE ONE SLEEVE OF CRACKERS IN THE BOTTOM OF A GREASED CASSEROLE DISH.

DRIZZLE HALF OF THE MELTED BUTTER OVER THE CRACKERS.

MIX CHICKEN WITH SOUPS, SOUR CREAM, AND BROTH.

POUR OVER CRACKERS.

CRUSH REMAINING CRACKERS OVER CHICKEN MIXTURE AND DRIZZLE REMAINING BUTTER ON TOP.

BAKE AT 350 FOR 30-40 MINUTES.

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Roast and Gravy

 

Ingredients

1 CAN CREAM OF MUSHROOM WITH ROASTED GARLIC SOUP

1 CAN BEEF BROTH             

1 ENVELOPE ONION SOUP MIX

3 ½ POUND ROUND ROAST

2 TABLESPOONS PLAIN FLOUR

1 TEASPOON SALT

½ TEASPOON PEPPER

2 TABLESPOONS OIL

Directions

STIR FIRST 3 INGREDIENTS TOGETHER IN A 5 ½ QUART SLOW COOKER.

SPRINKLE ROAST EVENLY WITH FLOUR, SALT, AND PEPPER.

IN A LARGE DUTCH OVEN, BROWN ROAST EVENLY.

TRANSFER ROAST TO SLOW COOKER.

COVER AND COOK ON LOW FOR 8 HOURS.

REMOVE ROAST AND SLICE.

SKIM FAT FROM GRAVY AND WHISK.

SERVE OVER ROAST.

I invite you to try my book Hurt, Hope, and Healing in eBook or paperback. If you seek hope and healing because of the hurts you have faced, this book is for you. Click on the title above to order your copy. And thanks to all our faithful followers who share our posts on Facebook, Twitter, and Linkedin.