Snowman Mints

1 Tbl butter
1 Tbl light corn syrup
1/8 tsp salt
1/2 tsp mint extract
1 C powdered sugar (gradually added in)

Mix all ingredients together but slowly add sugar in as you mix. This will be stiff.
Pull out about 1/4 of the dough and mix food coloring into it to make different color scarfs, hat etc.

Raspberry Rhapsody Salad*

6 oz pkg. raspberry Jello2 cups boiling water2 cups raspberry sherbet1/2 to 1 cup frozen or fresh raspberries
Dissolve Jello in boiling water. Add sherbet and stir until melted. Add raspberries and chill until set. You can change the Jello to orange and use orange sherbet and mandarin oranges or strawberry Jello with strawberry sherbet and strawberries.
Here is another recipe continuing our theme of making the most of those garden leftovers:

Freezer Corn

1/2 lb. butter11-12 cups corn (about 20 ears)1 cup half and half1/2 tsp. salt
Cut the corn off of the ears. Mix everything and bake at 300 ° for 1 hour. Stir every 15 minutes or so. Let it cool. Place in freezer bags or containers and freeze.
This makes a great and easy side dish that you will then have available when you need something tasty in a hurry!

No Mess Dinner

1 pork chop (about 4 oz.)1 medium potato, sliced1 large carrot, sliced1/4 cup frozen peas1 Tbsp. onion soup mix
Lay chop on a double thickness of heavy duty foil, about 18 x14 inches. Layer with potato, carrot, and peas and sprinkle with soup mix. Seal well. Place on grill and cooked covered over medium heat for about 30 minutes or until meat juices run clear. Turn occasionally.

*Chocolate Peanut Butter Pizza

1 pkg.(17 1/2 oz.) peanut butter cookie mix*12 oz. cream cheese, softened1 3/4 cups milk1 pkg. (3.9 oz) instant chocolate pudding1 (8 oz.) container whipped topping1/4 cup chocolate or peanut butter chips
Prepare cookie dough according to directions and press into a 12 inch pizza pan. Bake at 375° for 15 minutes. Whip cream cheese in bowl until smooth and spread over cooled crust. In the same bowl, mix milk and pudding for 2 minutes. Spread over cream cheese. Refrigerate until set, about 20 minutes. Top with whipped topping and sprinkle with chips. Chill for 1-2 hours.

*Note: You can use your own homemade cookie dough if you want. If there is extra dough left over, just bake it up into cookies while you are baking the above or freeze to use later. Experiment with different cookie dough. For example, use sugar cookie or chocolate chip in place of peanut butter.

*Swiss Steak

2 lbs. round steak2 Tbsp. flour1/2 tsp. saltdash of pepper1 Tbsp. oil1 medium onion, chopped2-3 stalks celery, chopped1/4 cup green pepper, chopped1 cup tomatoes, peeled2 carrots, sliced (optional)2 cups water8 potatoes, boiled or mashed (optional)
Mix flour salt and pepper in a small bowl. Rub into round steak. Cut into serving-sized pieces. Brown meat in oil in a skillet over medium heat. Pour all vegetables except potatoes over steak and add water. Cover and reduce heat to low. Simmer 1 to 1 1/2 hours or all day on low in the crock pot. Serve over potatoes if desired. Serves 4.

Swiss Steak
2-3 lbs. round steakFlourSalt, pepper, onion and garlic powder1/2 cup water1/2 cup sour cream
Mix the flour with seasonings. Dredge the steak in the flour mixture. In a frying pan that has a small amount of oil, brown steak on both sides. Add water, turn down heat, cover and simmer for about 2 1/2 hours. Add sour cream just before serving.

*Garlic Green Beans
2 Tbsp. olive oil3 tsp. cider vinegar2 tsp. dried onion2 cloves garlic, finely choppedSalt and pepper3 cups frozen green beans, thawed3 Tbsp. bread crumbs3 Tbsp. Parmesan cheese, grated1 Tbsp. butter or margarine, melted
Mix first 5 ingredients. Add beans and coat with mixture. Pour into greased baking dish. Mix bread crumbs, cheese and butter and sprinkle over bean mixture. Bake uncovered at 350° for about 15 minutes. It just needs to be heated through.

*Coconut Brownies
1/4 cup butter, melted1/4 cup brown sugar2 eggs1 tsp. vanilla3/4 cup flour1 tsp. baking powder1/2 tsp. salt1/2 -3/4 cup nuts

Topping:
1/4 cup butter, melted1/2 brown sugar1 cup coconut
Mix butter, sugar, eggs and vanilla. Add flour, baking powder, salt and nuts. Mix well. Pour into greased 8x8 pan and bake at 350° for 30 minutes or until done.
Mix topping ingredients and spread over baked brownies. Place under the broiler (3 inches from heat) to slightly brown coconut.

**Fried Green Tomatoes
2 qts. water2 Tbsp. salt4-6 medium green tomatoes, unpeeled and sliced1 cup flour1/2 cup vegetable oil or bacon greasesalt (to taste)
In a mixing bowl, mix salt and water. Soak sliced tomatoes in salt water mixture for 30-40 minutes. Drain and drop slices a few at time into a bag in which you have placed the flour. Shake thoroughly to coat. Heat the oil in a large skillet and carefully place the slices into the hot oil. Brown until crisp on both sides. Salt to taste. You can also use squash, zucchini or eggplant in place of or with the green tomatoes. Serves 4-6.

apple Crisp, Butter, Pie and Fried Apples

Apple Crisp

6 apples, peeled and sliced1/2 cup butter or margarine, softened1 cup brown sugar1/2 cup oatmeal1/2 cup flour1 tsp. cinnamon and/or nutmeg1/2 cup water
Preheat oven to 350°. Arrange apples in well-greased baking dish. Blend all remaining ingredients except water. Spread evenly over top of apples. Pour water over the topping. Bake 45 minutes until apples are tender and top is crisp. Serves 6.

Apple Butter

9 to 10 apples, cored, peeled and chopped2 cups sugar2 tsp. cinnamon1/8 tsp. cloves1/8 tsp. salt
Place everything into a crock pot. Stir, cover and cook on high 1 hour. Cook on low for 9-11 hours or until thick and dark brown. Stir occasionally. Uncover and cook on low 1 hour longer. Stir with whisk until smooth. Refrigerate or Freeze. Makes 2 pints.

Apple Pie Filling

9 cups baking apples, peeled, cored and sliced1 1/2 Tbsp. lemon juice5 cups water2 1/4 cup sugar1/2 cup cornstarch1/2 tsp. salt1 tsp. ground cinnamon1/8 tsp. nutmeg
Toss apples with lemon juice and set aside. Combine the rest of the ingredients in Dutch oven and bring to a boil for 2 minutes, stirring constantly. Add apples and return to boil. Reduce heat, cover and simmer until apples are tender (6-10 minutes). Cool for 30 minutes. Then ladle into freezer containers or bake immediately. Makes two 9-inch pies.

Fried Apples

4 large apples, cored and sliced3 Tbsp. butter or margarine1/3 cup brown sugar1/2 tsp. ground cinnamon
Cut apples into 1/4 inch slices. Heat butter in a large skillet. Put the apples, brown sugar, and cinnamon in the skillet and cover. Over medium-low heat, cook apple slices 7-10 minutes or until they begin to soften and the syrup thickens. Serve coated with excess syrup on top. Serves 4.

Key Lime Pie

INGREDIENTS
Crust
16 Graham Crackers3 T. sugar1 cube (1/4 lb) butter

Pie
4 Large or extra large egg yolks1 14 ounce can sweetened condensed milk1/2 cup key lime juice (approx 12 key limes.)2 teaspoons grated lime peel, green portion onlyWhipping Cream Garnish (optional)1/2 cup whipping cream2 teaspoons granulated sugar1/4 teaspoon vanilla

INSTRUCTIONS

Crust
Mix the ingredients and press them into a 9" pie plate. Bake in preheated 350 degree oven for 10 -12 minutes. Place on rack to cool.

Pie Filling
Use an electric mixer and beat the egg yolks until they are thick and turn a light yellow. Don't over mix. Turn off mixer and add sweetened condensed milk. Turn speed to low and mis in half of the lime juice. Once the juice is incorporated add the other half and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350 degrees for 12 minutes.GarnishMix all 3 ingredients until soft peeks form. Serve a dollop of whipped cream on each slice.

Cinnamon Roll Pudding

Save those one or two cinnamon rolls or donuts that dry out or get stale and toss them in the freezer. You will always have them then to make this yummy "comfort food" dessert. This would be a nice dish for something different for a brunch.

2-4 cinnamon rolls or donuts (about 3 cups)2 eggs1 1/2 cups milk3/4 cup sugar1 tsp. vanilla1/4 tsp. salt1/4 cup margarine or butter, melted2 Tbsp. honeyCaramel ice cream topping

Place torn rolls into a 1 quart greased baking dish. In a bowl, slightly beat eggs and add milk, sugar, salt and vanilla and mix. Pour over rolls. Combine honey and butter and pour over everything. Bake at 300° for 1 hour or until lightly brown. Serve with caramel topping. Makes 4-6 servings.

Lemon Fluff*

1 3/4 cup milk
2 (3 oz) pkgs. vanilla instant pudding
1 can frozen lemonade concentrate (thawed)
1 (8 oz) tub whipped topping

Mix milk and pudding in bowl with whisk for 30 seconds. Add lemonade and whisk 30 more seconds. Fold in whipped topping. Chill 4 hours. You can use this with or without a pie crust.

Mexican Summer Squash

4 yellow summer squash4 ears corn3 ripe tomatoes1/4 cup butter1 small onion, choppedsalt and pepper (to taste)
Wash squash and cut into small pieces. Cut corn from the cob, skin tomato (the skin comes off easily if they are first dipped in boiling water for one minute) and cut into cubes. Heat butter in saucepan. Stir in onion and cook until limp but not brown. Add squash, corn, tomatoes, salt and pepper. Cover and cook over a low heat for 30-40 minutes, stirring occasionally. if desired, serve over cooked rice. Serves 4.
This is such a light and not overly sweet dessert for summer:

Cole Slaw, Fried Potatoes and Frozen Fruit Cocktail

Cole Slaw
1/2 cup mayonnaise or salad dressing1/4 cup sugar3 carrots, shredded1 small head cabbage, shredded
Mix mayonnaise or salad dressing in a bowl with the sugar. Mix cabbage and carrots together. Add sauce to cabbage and carrots just before serving. The dressing can be made in advance and stored in a separate container in the refrigerator. Serves 8.

Fried Potatoes*
6 potatoes, peeled and sliced2-3 Tbsp. bacon grease (You can use margarine but the flavor isn't quite the same)
Melt grease in a hot frying pan. Add the potatoes and cook over medium high heat. When golden brown flip to the other side and cook until side is brown and potatoes are tender. Salt and pepper to taste.

Frozen Fruit Cocktail*
8 oz. cream cheese, softened1 can (16 oz) fruit cocktail
Whisk or beat cream cheese until smooth. Drain fruit, mix into cream cheese and pour into a loaf pan (or anything freezer proof and about that size). Freeze. Let thaw slightly before you are ready to serve. Slice like you would bread. Sometimes a warm knife makes it easier.
This can be served with a dollop of whipped cream for dessert or on a lettuce leaf for a salad. You can also use other kinds of canned fruit but the fruit cocktail tastes really good frozen like this.

Yummy BBQ

***Blue Cheese Hamburgers***

To make Blue Cheese Hamburgers, just crumble some blue cheese into your hamburger before you make it into patties. It enhances the flavor of the hamburger.

***Potato Salad***

6 potatoes, peeled, cubed and boiled3 eggs, hard boiled and chopped2 slices bacon, fried and crumbled2 carrots, peeled and chopped1 dill pickle, diced1 tsp. onion powder or 1/4 onion finely chopped, or to taste1 tsp. garlic powder, or to tasteSalt to taste
Mix everything into a large bowl. You can adjust the ingredients to add more or less of something if you want.

***Dressing***

1/4 cup Miracle Whip2 Tbsp. to 1/4 cup of sour cream2-3 Tbsp. ranch dressing
I adjust the amount of dressing ingredients depending on how large my potatoes are. You can mix the dressing ingredients together first if you prefer but I usually mix them right in with the salad ingredients. If the potato salad seems a little dry, I add a couple tablespoons of milk to make it more moist.

***Banana Split Dessert***

**Crust:
2 cups graham cracker crumbs1/2 cup butter or margarine, melted
Mix and press into a 9x13 pan.
1st Layer:
2 cups powdered sugar1 cup butter, softened1 tsp. vanilla2 eggs (may use egg substitute)
Mix and beat for 2 minutes then pour over crust.
**Topping:
3 bananas, sliced1 cup strawberries, sliced1 can crushed pineapple, drained3 cups whipped topping1 cup nuts, choppedChocolate sauce and cherries
Top filling with bananas, strawberries and pineapple. Cover with whipped topping and sprinkle with nuts. Chill for at least 12 hours. Serve with chocolate sauce and cherries.
These garlic pickles are best when eaten on hamburgers!

***Garlic Pickles***

4 (1 pint) jars8 heads of dill4 cloves garlic8 Tbsp. pickling spices1 hot pepper, cut into 4-5 pieces12 cucumbers, sliced (4-5 inches long)1 cup water4 cups vinegar1/2 cup salt, non-iodized
Place 2 heads of dill, 1 clove garlic and 2 Tbsp. pickling spice into each jar. Add 1 piece of pepper to each jar. Pack sliced cucumbers into jars. Boil last three ingredients and pour over cucumbers. Refrigerate several weeks before serving. makes 4-5 pints.

Summer Receipes

Today's Menu:

Bean Goulash*
Cucumber Salad*
Cornbread*
Angelic Strawberry Dessert*



Bean Goulash

1/2 lb. ground beef
1/2 lb. bacon
1 stalk celery
1 small onion
1 (15 oz.) can kidney beans or 2 cups cooked beans
1 (15 oz.) can butter beans
1 (15 oz.) can pork and beans
1 Tbsp. vinegar
1/2 tsp. dry mustard
1/2 cup barbecue sauce or ketchup
1/2 cup sugar
1/2 cup brown sugar

Brown ground beef, bacon, celery and onion. If using canned beans, drain them. Mix the rest of the ingredients together with ground beef mixture. Bake at 350° for 30 minutes or put in the crock pot on low for 1-2 hours. Serves 8-10.

Cucumber Salad

3 medium cucumbers, peeled and diced
1/2 medium onion, diced
1 Tbsp. white vinegar
1/3 cup sugar
1/4 cup water

Mix all the ingredients in a bowl. Cover and refrigerate several hours or overnight. Serves 4.



Cornbread

2 cups baking mix
1/2 cup cornmeal
1/2 cup sugar
1/2 cup butter, melted
1 tsp. baking powder
2 eggs
1 cup milk

Preheat the oven to 350°. In a large bowl, stir all the ingredients together. Blend until smooth. Pour into a greased 8x8 inch baking pan and bake for 30 minutes. Serves 9.




This next recipe is the best summer dessert! It is great to keep 2 or 3 of them made and in the freezer for unexpected or out of town company. It's also a great dessert for a bridal shower, graduation or summer party.

Angelic Strawberry Dessert

1 1lb. angel food cake (you can use a larger one -- the filling
just won't be as thick)
1 8oz. package cream cheese, softened
1 can vanilla frosting
1 pint of fresh strawberries, sliced

Mix cream cheese and frosting, Cut cake in thirds horizontally. Spread bottom layer with half of frosting mixture and then layer with half of the strawberries. Place next the layer of cake on top of that and again spread with the other half of frosting and strawberries. Add top layer of cake. Wrap and freeze.

When you need it, set it out to thaw slightly before cutting