Peanut Butter Cake

Peanut Butter Cake
By: Mary Chesney

1/2 cup butter, softened
1 1/2 cups sugar
1 cup creamy peanut butter
2 eggs
1 teaspoon vanilla
2 cups plain flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups of milk

Preheat oven to 350 degrees. Prepare two 9" cake pans by placing either parchment paper or wax paper in the bottom of each one and spraying them liberally with nonstick baking spray. (Don't omit the step of lining the pans with the paper because this cake will stick if you don't do that.) Cream the butter and sugar together. Add in the peanut butter and beat until smooth. Blend in eggs and vanilla. In a separate bowl mix the flour, baking soda, baking powder and salt. Start adding the flour and milk alternately to the mixture. Blend just until it is all well incorporated. Don't over mix this, because it will make your cake dry. When it is all mixed well, pour into the cake pans. Place in the preheated oven and bake for 25 to 30 minutes. Remove from oven and allow to cool for about an hour before removing from the pans.

Peanut Butter Frosting

10 Tablespoons butter, softened
2 cups creamy peanut butter
2 cups confectioner's sugar
1 teaspoon vanilla
1/3 cup heavy cream (or half & half)
dash of salt

Cream the butter and peanut butter together with an electric mixer. Add in the sugar, cream, vanilla and dash of salt. Beat until it is light and fluffy. Be sure to scrape down the sides of the bowl to get it all blended. Also, the dash of salt might sound odd, but don't leave it out, it really adds something to this. Just a dash though, not much!

Apple Pie

Apple Pie

By: Mary Chesney

Crust
Unbaked 8 inch double crust recipe as posted below.

Filling
3 cups peeled and sliced tart apples*
1/4 cup sugar
3/4 cup water
1 cup plus 2 tablespoons sugar
3 to 4 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 teaspoon vanilla
3 tablespoons butter or margarine

Heat oven to 425 degrees.

For filling, combine apples, 1/4 cup sugar, and water in saucepan. Cook on medium heat until apples soften and become more transparent. Drain apples, reserving both apples and 3/4 cup liquid.

Combine 1 cup plus 2 tablespoons sugar, flour, cinnamon, nutmeg, salt, and vanilla in saucepan. Add reserved 3/4 cup apple liquid. Cook on medium heat until mixture comes to a boil and thickens. Add butter and reserved apples. Stir until apples are coated. Spoon into unbaked pie crust.

Cover with top crust. Fold top edge under bottom crust. Flute with fingers or a fork. Cut slits or design in top crust for escape of steam.

Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 25 to 35 minutes or until crust is brown. I usually always turn my oven on broil to achieve the golden crust but watch carefully or it will burn.

*I use Granny Smith apples and have found that 1 apple is just about equivalent to 1 cup of sliced apples.

8 or 9 inch Double Crust
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 tablespoons cold water

Combine flour and salt in bowl. Cut in shortening (I use a fork) until all flour is blended in to form crumbs. Sprinkle water, one tablespoon at a time. Toss lightly with fork until dough will form a ball. Divide dough in half.
Press a dough ball between hands to form a 5 to 6 inch "pancake". Flour rolling surface and rolling pin (I use an old Tupperware glass) lightly. Roll dough into a circle. Trim one inch larger than upside-down pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate. Prick bottom and sides with a fork to prevent shrinkage. Add pie filling.
Roll the second dough ball and lift onto filled pie plate. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust and flute. Cut slits in top crust.
Bake according to directions.

Chicken and Spinach Lasagna

Chicken and Spinach Lasagna

by: Mary Chesney

1 can cream of mushroom soup*
1 can cream of celery soup*
1 (10 oz) package frozen spinach, thawed and drained
2-2 1/2 cups cooked chicken, diced
8 oz sour cream (or 1 cup)
1 cup milk
1/2 cup parmesan cheese
1/2 cup chopped onions
1/2 teaspoon salt
1/4 teaspoon pepper
9 Lasagna noodles, uncooked
3 cups shredded mozzarella cheese

Place soup, chicken, spinach and sour cream in a large mixing bowl. Stir to combine. Pour in the milk and continue stirring until mixed well. Add onion and stir. Add the parmesan, salt, and pepper. Stir until well combined.

Place 3 lasagna noodles in the bottom of the crockpot. Break the noodles if they don't quite fit. Spread 1/3 of the spinach mixture on top of the noodles. Add 1 cup of the mozzarella. Continue with 2 more identical layers, topping off with the mozzarella cheese. Cover and cook on high for 1 hour. Reduce heat to low and continue cooking for 1 1/2 -2 hours.

I usually serve this with french toast but it is good with salad also.

*The original recipe called for 2 cans cream of chicken soup. I am NOT a fan of cream of chicken soup although I did fix it that way the first time. We prefer the combination of the cream of mushroom and the cream of celery.

Chocolate Crinkles

Chocolate Crinkles
by: Mary Chesney

3/4 cup butter, melted
1/2 cup unsweetened cocoa powder
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce bag chocolate chips
3/4 cup powdered sugar

In a large bowl, mix the melted butter, cocoa powder and sugar; beat in the eggs and vanilla extract. In a medium-sized bowl, stir the flour, baking powder, baking soda and salt. Slowly mix in the wet ingredients, then stir in the chips. Refrigerate for 2 hours or overnight.

Preheat the oven to 350 degrees. Form the dough into 1-inch balls and roll in confectioners' sugar. Bake on an ungreased baking sheet for 12 minutes.

Chicken Pot Pie

Chicken Pot Pie

by: Mary Chesney

1/2 cup chopped onions
1/2 cup chopped green peppers
1/2 cup chopped carrots
2 garlic cloves minced (I use 1 heaping teaspoon minced garlic)
1 tablespoon canola oil
3 cups cooked, cubed chicken
2 cups cubed potatoes, uncooked
2 cans cream of mushroom soup
1 (20 oz) roll of McKenzies frozen corn or 1 can peas, drained
3 tablespoons butter
1 can mushrooms, drained
2 cups chicken broth or 2 cups of water with 3 chicken bouillon cubes

salt and pepper to taste
2 (10-inch) pie crust recipes (below)

Heat oil in a large skillet or pot. Saute garlic, onions, green peppers, and carrots until tender. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

Prepare 2 recipes of a double 10-inch pie crust. (I usually do this first. You will be rolling out 4 separate pie crusts.) Place two rolled pie crusts into two separate pie plates or souffle bowls. Prick dough with a fork. Pour chicken mixture equally into both pie crusts and cover with the top pie crust. Fold top crust edge under bottom pie crust edge and press down with a fork. Cut slits in the top pie crust.

Cook at 400 degrees for 30 minutes or until golden.

Yield: 2 (10-inch) pies

Pastry for 10-inch Double Pie Crust

2 2/3 cup plain flour
1 teaspoon salt
1 cup shortening
7 tablespoons cold water

Combine flour and salt. Cut in shortening with fork until all flour is blended into pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Mix with fork until dough forms a ball. Divide dough in half and roll each half separately. Press first dough ball between hands to form a 5 or 6 inch "pancake". Sprinkle flour on surface and roll dough into a circle. Fold in half twice to form quarters. Place in pie plate and unfold. Prick bottom and sides with fork to prevent shrinkage.

Sausage Balls

Sausage Balls
by: Mary Chesney

3 cups bisquik (use homemade mix)
2 cups shredded cheddar cheese
1 pound sausage

Mix with hands and roll into small balls. Place on a greased cookie sheet. Bake at 350 degrees for 15 to 20 minutes.

Note: May be frozen on a cookie sheet, then put into plastic freezer bags.

Homemade Bisquik Mix

4 ¼ cups all-purpose flour
½ tablespoon baking powder
½ tablespoon salt
1 teaspoon cream of tarter
½ teaspoon baking soda
¾ cup instant non-fat dry milk
1 ⅛ cup shortening

Sift (or whisk) together all ingredients in large bowl. Blend well. Cut in shortening.

Makes 2 runs of sausage balls.

Chocolate Cake

Chocolate Cake
by: Mary Chesney

1 ¾ cup unsifted all-purpose flour
2 cups sugar
2 eggs
¾ cup cocoa
1 cup milk
1½ teaspoons baking soda
½ cup vegetable oil
1½ teaspoons baking powder
2 teaspoons vanilla
1 teaspoon salt
1 cup boiling water

Begin by putting water on to boil. I usually put more than 1 cup in a pot because some will evaporate as it heats up.

Combine dry ingredients in large mixer bowl. Add eggs, milk, oil, and vanilla. Beat 2 minutes at medium speed. Stir in boiling water (batter will be thin).

Pour into 2 greased 9 inch cake pans* or a 9 x 13 pan*. Bake at 350 degrees.

For 2 greased 9 inch cake pans-bake for 25 - 30 minutes. (I bake mine for 29 minutes)
For 9 x 13 pan-bake for 30 - 35 minutes (I cook mine for 30 minutes)

*Turn pans over and lay a piece of wax paper over them and cut out the shape of the bottom of the pan. Place the cut out wax paper in to pan and spray with cooking spray.

Chocolate Icing
6 tablespoons butter or margarine (softened)
½ cup cocoa (can use more or less if desired)
2 2/3 cups confectioners sugar
1/3 cup milk (can use more or less)

In mixer bowl, cream butter. Add cocoa and confectioners sugar alternately with milk beginning and ending with confectioners sugar. Beat to spreading consistency but keep it a little stiff. Keep in mind that you will be adding vanilla and it will make it too runny if you add too much milk. Blend in vanilla.

I double this recipe for a layer cake.

Strawberry Trifle

Strawberry Trifle
by: Mary Chesney

Ingredients
1 Angel food cake (I make mine from a Duncan Hines cake mix but store-bought is ok)

8 oz cream cheese, softened
1 ½ cups sugar
8 oz cool whip

Strawberry pie filling

Directions
In a large bowl (I use a punch bowl. If using a punch bowl, all ingredients should be doubled except for the Angel Food Cake.) Mix cream cheese and sugar until creamy. Add cool whip.

Tear apart angel food cake into small pieces.

Layer as follows: pieces of cake
cream cheese mixture
strawberry pie filling

Continue layers ending with the strawberry pie filling.

Another variation is to slice the angel food cake into 3 layers with the cream cheese mixture and strawberry pie filling between each layer. If using a Duncan Hines cake mix, you must double the other ingredients as the cake mix is much bigger than the store-bought version.

Layered Lemon Pie

Layered Lemon Pie
From: Mary Chesney

1 (8 oz) package cream cheese, softened
½ cup sugar
1 can Lemon Pie filling
1 (8 oz) carton Cool Whip
Graham Cracker Pie Crust-recipe below

In a small mixing bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling (I just use the whole can). Fold in cool whip and spoon into crust. Refrigerate for 15 minutes or until serving. Top with extra lemon filling if desired.

Graham Cracker Pie Crust

Mix: 1 ¼ cups graham cracker crumbs (I crush graham crackers in a large Ziploc bag)
¼ cup sugar
6-7 Tablespoons margarine, melted

Using back of large spoon (or your hand), press crumb mixture firmly on bottom and up side of an 8 or 9-inch pie plate.

When using a refrigerated or frozen pie filling, chill or freeze crust 5 to 10 minutes before filling.

Graham Cracker Pie Crust

Graham Cracker Pie Crust
From: Mary Chesney

Mix: 1 ¼ cups graham cracker crumbs (I crush graham crackers in a large Ziploc bag)
¼ cup sugar
6-7 Tablespoons margarine, melted

Using back of large spoon (or your hand), press crumb mixture firmly on bottom and up side of an 8 or 9-inch pie plate.

When using a refrigerated or frozen pie filling, chill or freeze crust 5 to 10 minutes before filling.

Peanut Butter Pie

Peanut Butter Pie
From: Mary Chesney

Graham Cracker Pie Crust-recipe below
½ cup smooth peanut butter
1 (8 oz) carton Cool Whip
4 oz softened cream cheese
1 ¼ cups powdered sugar

Mix all ingredients. Pour into crust.

Topping: Melt 1 cup chocolate chips in microwave slowly. (I always add a little shortening to make the chocolate softer). Pour chocolate mixture over pie and spread with a spoon. Refrigerate.

Graham Cracker Pie Crust

Mix: 1 ¼ cups graham cracker crumbs (I crush graham crackers in a large Ziploc bag)
¼ cup sugar
6-7 Tablespoons margarine, melted

Using back of large spoon (or your hand), press crumb mixture firmly on bottom and up side of an 8 or 9-inch pie plate.

When using a refrigerated or frozen pie filling, chill or freeze crust 5 to 10 minutes before filling.

Honeybun Cake

Honeybun Cake
From: Mary Chesney

1 box yellow cake mix
¾ cup vegetable oil
½ cup sugar
4 eggs
1 cup sour cream
1 cup brown sugar
2 tablespoons cinnamon

Topping:
2 cups powdered sugar
4 tablespoons milk
2 teaspoons vanilla

Preheat oven to 300 degrees. In a small bowl, mix brown sugar and cinnamon. Set aside. Mix the cake mix, oil, sugar, eggs and sour cream. Pour ½ of the batter into a 9” x 13” pan sprayed with Pam. Sprinkle ½ of the brown sugar/cinnamon mixture on top of the batter in the pan and swirl with a knife. Add remaining batter. Top with remaining dry mixture. Swirl so cake will look like cinnamon buns. Bake for 1 hour. Mix topping ingredients together and spread on cake when slightly cooled.

Fruit Salad

Fruit Salad
From: Mary Chesney

2 cans chunk pineapple, drain and reserve juice
1 can mandarin oranges, drained
4 bananas, sliced
2 (3oz) packages vanilla instant pudding, (can substitute white chocolate pudding)
2 tablespoons tang

Combine 1 ½ cups of reserved pineapple juice with pudding. Add tang. Drain mandarin oranges. Combine fruit with dressing. Make one day ahead.

Spicy Apple Bundt Cake

Spicy Apple Bundt Cake
From: Mary Chesney

Serve this cake plain or, for a special flourish, with a scoop of low-fat ice cream or frozen yogurt and a drizzle of fat-free caramel sauce from a jar.

1 spice cake mix (I use Duncan Hines Moist Deluxe)
1 (21 oz) can apple pie filling
1 large egg + 2 egg whites (I use 2 eggs instead of 1 large egg and 2 egg whites)

1. Preheat oven to 350 degrees. Spray a 10-inch Bundt pan with Pam.

2. With electric mixer on low speed, beat the cake mix, apple pie filling, egg, and egg whites in a large bowl until moistened, about 30 seconds. Increase the mixer speed to medium and beat until well blended, about 2 minutes. Pour the batter into the pan.

3. Bake until a toothpick inserted into the cake comes out clean, about 40-45 minutes. Cool in the pan on a rack 20 minutes. Remove from the pan and cool completely on the rack. Sift the confectioners sugar over the top just before serving.

Makes 18 servings
per serving (1/18 of cake): 156 Cal, 2 g Fat, 1g Sat Fat, 12 mg chol, 192 mg Sod, 33 g Carb, 1 g Fib, 2 g Prot, 57 mg Calc. Points:3

Chocolate Pie

Chocolate Pie
From: Mary Chesney

2 1/4 cups sugar
3/4 cup cocoa
pinch of salt
1 heaping cup plain, all-purpose flour
Mix in heavy pot.

To dry mixture add:
3/4 cup evaporated milk (1 small can)
4 cups water
5 egg yolks---save egg whites for meringue if desired
2 tablespoons butter or margarine

Cook until thick on low to medium heat stirring constantly. Let cool. To cool, set pot in cold water (in sink) and stir until cool; then add 1 teaspoon vanilla, stirring until well blended. Pour into already baked pie crust.

Top with meringue if desired.

YIELD: 2 pies

Classic Crisco Crust for two 9-in pies

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 tablespoons cold water

1. Combine flour and salt in bowl.
2. Cut in shortening using pastry blender (I use a fork) until all flour is blended in to form pea-size chunks.
3. Sprinkle water, one tablespoon at a time. Toss lightly with fork until dough will form a ball.
4. Divide dough in half.
5. Press dough ball between hands to form 5 to 6 inch "pancake". Flour rolling surface and pin lightly. Roll dough into a circle.
6. Trim one inch larger than upside-down pie plate. Loosen dough carefully.
7. Fold into quarters. Unfold and press into pie plate.
8. Fold edge under and flute with fingers or press with fork.For recipe calling for unbaked pie shell, follow baking directions given in that recipe. For recipe calling for baked pie shell, heat oven to 425 degrees. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinkage. Bake at 425 degrees for 10 to 15 minutes or until lightly browned.

Pumpkin Dessert

PUMPKIN DESSERT
From: Mary Chesney

1 package yellow cake mix
1/2 cup butter, melted
3 eggs, divided
1 can (30 oz) pumpkin pie mix
1 can (5 oz) evaporated milk
1/2 cup sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon

In a large mixing bowl, combine the cake mix, butter and one egg. Set aside 2/3 cup for topping. Press the remaining mixture into a greased 9 x 13 baking dish. In a mixing bowl, beat the remaining eggs. Add pie mix and milk; pour over crust. Combine the sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer. Bake at 350 degrees for 45 minutes or until top is golden brown. Cool on a wire rack for 1 hour. Refrigerate for 2 hours or until chilled before cutting.

Dressing

Dressing
From: Mary Chesney

2 1/2 cups chopped onion, (use about 5 cups if using only onion)
2 1/2 cups chopped celery
2 sticks butter
2 teaspoons poultry seasoning
4 tablespoons sage
Salt
Black pepper
3 cups of broth reserved from turkey or chicken

2 cornbread recipe, baked and crumbled (must make ahead of time)

Cook and stir onion and celery in butter in skillet over medium heat until tender. Stir in seasonings. Add onion mixture to crumbled corn bread, toss to mix. Add broth and mix. Spread in 9 x 13 pan. Bake at 350-400 degrees for 20 - 30 minutes or until brown.

Cornbread

2 cups cornmeal
1 tablespoon sugar
1 1/4 cups milk
1/4 cup vegetable oil
1 egg

Mix cornmeal and sugar. In separate measuring cup, mix milk, oil and egg. Add to cornmeal mixture. Spread in 8 in. square pan or iron skillet or in 12 foil muffin cups in muffin pan. Bake at 425 degrees for 20 minutes or until brown.

Potato Soup

POTATO SOUP
From: Mary Chesney

4 large baking potatoes
1 1/2 cup or 6 oz of shredded cheddar, divided
2/3 cup butter
12 slices of cooked crumbled bacon, divided
2/3 cup all-purpose flour
4 green onions, chopped, divided (I use regular onions)
6 cups milk
1 (8oz) carton of sour cream
3/4 tsp salt
1/2 tsp pepper

Bake potatoes at 450 degrees until done, scoop out potato. Discard skins. Melt butter in dutch oven over low heat. Add flour. Stir until smooth. Cook, stirring constantly for 1 minute. Gradually add milk. Cook over medium heat, stirring constantly until thick and bubbly. Stir in potatoes, salt and pepper. Add 1 cup of cheese, half of the bacon and 2 Tbsp onions. Cook until heated. Do not boil. Stir in sour cream. Cook until heated. Do not boil. Use remaining ingredients as toppings on soup.

Railroad Pie

RAILROAD PIE
From: Mary Chesney

Brown 1 lb. Ground beef with 1 large chopped onion in skillet. Pour off excess fat; add the following ingredients.

1 (12 oz) can whole kernel corn, drained
1 tsp salt
1 can tomato soup
1 Tbsp chili powder
1 soup can of water Dash of black pepper

Bring to a boil and simmer 15 minutes; turn into large, greased casserole.

Cornbread topping:
1 cup self-rising cornmeal
1/2 Tbsp sugar
1/2 slightly beaten egg
3/4 cup milk
1/2 cup cooking oil

Mix dry ingredients. Blend well: pour over meat mixture. Bake, uncovered, in 350 degree oven for 30-40 minutes or until topping is done and brown crusted.

**You can substitute 1 (15 oz) can of pinto beans (instead of corn) and increase the chili powder to 1 1/2 - 2 Tbsp for a chili con carne. You would also need to double the cornbread mixture except for the oil.

Broccoli Casserole

Broccoli Casserole
From: Mary Chesney

1 can cream of mushroom soup
1 cup mayonnaise
1 1/2 cup Velveeta cheese, grated
¼ heaping cup onions, chopped
2 eggs
2 square packages frozen chopped broccoli

First, follow directions on broccoli packages (make sure broccoli is drained after cooking or casserole will be watery). Combine all ingredients, mixing well. Add broccoli last. Allow the warm broccoli to melt the cheese for a few minutes. Pour into 2-quart casserole dish (use 10 x 14 if you are doubling the recipe).

Topping:
1 stick margarine, melted
1 ½ sleeves of Ritz crackers, crushed

Mix margarine and cracker crumbs and spread on broccoli mixture. Bake at 350 - 400 degrees for 20 to 30 minutes or until done.

**This recipe makes half of the amount I fix for the Church fellowships.

***Best if prepared the night before and left in the fridge until ready to cook.