For the sauce:
1 cup butter, melted
1 cup brown sugar, packed
2 tbsp vanilla extract
For the mix:
1 (12 oz) box Rice Chex cereal
1 (7 oz) bag Bugles
4 cups mini pretzel twists
1 heaping cup candy corn
1 heaping cup candy corn pumpkins
1 (8 oz) bag Reese’s Pieces
Preheat the oven to 275°F. Melt the butter in the microwave in medium bowl or measuring cup. Add the brown sugar and vanilla extract and whisk well until combined and dissolved. In a VERY large bowl, add the Chex cereal, pretzels and Bugles.
Pour the sauce over the cereal mixture and toss gently until evenly coated.
Line two large baking sheets with parchment paper. Divide mixture on the two baking sheets and spread in even layers. Bake for 45 minutes, stirring every 15 minutes.
Remove from the oven and allow it to cool. Then add it to a large bowl, along with the candy corn, pumpkins and Reese’s Pieces. Toss to combine.
- 2 cups raisins
- 1/4 cup water
- 1 3/4 water
- 1 Tbsp butter
- 1/2 cup brown sugar – packed
- 2 Tbsp cornstarch
- 1 Tbsp vinegar
- 1 tsp cinnamon
- 1/8 tsp salt
- Pastry for 8-9″ double crust pie shell
Boil raisins in 1 3/4 cup water for 5 minutes.
Combine brown sugar, cornstarch, cinnamon and salt. Moisten with remaining 1/4 cup cold water. Add to raisins. Stir until mixture boils.
Remove from heat and add butter and vinegar. Stir until butter is melted.
Pie into pie shell. Cover with top crust. Cut steam vents.
Bake 25 minutes at 425°
Tressie Fomby Upshaw
- 3 pounds fresh firm, jalapeno peppers, washed
- 2 cups cider vinegar
- 6 cups white granulated sugar
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
- 3 teaspoons granulated garlic
- 1 teaspoon ground cayenne pepper
Wearing gloves, remove the stems from all of the jalapeno peppers.
Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad and many other uses.
Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
Allow to mellow for at least two weeks, but preferably a month before eating.
THIS RECIPE YIELDS BETWEEN 4 AND 6 HALF PINTS. IT WAS ORIGINALLY FOUND ON FACEBOOK.
- 1 stick melted butter
- 1 package ranch dressing mix
- 1/4 cup grated Parmesan
- 1 Tbsp red pepper flakes
- 1 tsp garlic powder
- 1 box of Ritz crackers
Mix all the ingredients and pour over crackers. Toss to cover all the crackers.
Bake at 300° for 15 minutes.
- 14 oz package Pepperidge Farm Herb Seasoned cubed stuffing mix*
- 1 ¼ cup butter
- 2 cups hot water
- ½ onion, chopped
- 1 cup celery, diced
- 4 – 5 cooked chicken, cubed
- 1 cup mayonnaise (or more)
- 1 small can drained sliced water chestnut
- 1 small can sliced mushrooms
- 2 eggs
- 2 cups milk
- 1 can cream of mushroom soup (Campbell’s recommended
- 8 oz shredded cheddar cheese
Combine stuffing mix, butter and hot water. Mix together and put half in a 9×13” baking pan or casserole dish.
Sautee onion, celery, and butter in a medium pan.
In a bowl, mix together the cooked chicken, mayonnaise, water chestnuts, and mushrooms. Add to other half of crouton mixture and put in the casserole dish on top of croutons.
Beat together the eggs and milk. Pour over top of the mixture in the pan. Cover with foil and refrigerate overnight.
Remove from refrigerator 1 hour before baking and preheat oven to 325°F.
Mix together cream of mushroom soup and ½ cup of milk. Pour over top of casserole.
Bake uncovered for 45 – 50 minutes. Then sprinkle with shredded cheddar cheese and continue to bake until cheese is melted.
You can use other herb seasoned cubed stuffing mix, but the cubes may not be as dense so use much less water.
NOTE: This recipe was created years ago when Pepperidge Farms Herbed Seasoned cubed stuffing came in 14 oz packages. It’s now in 12 oz. packages, so I usually get two packages and freeze the remaining mix for future casseroles.
- 1 package of cornbread/muffin mix
- 3 cups of cooked taco seasoned meat
- 1 (8 oz) cup of light sour cream
- 1 cup of colby jack, cheddar or mexican cheese, shredded and divided
- ½ cup of chopped onion
- 1 medium chopped tomato
- 1 cup of shredded lettuce
Prepare the cornbread in a large bowl according to the package instructions then spread it in an 8×8 sprayed pan.
In a preheated oven to 350°, bake the cornbread for 20 minutes.
In a bowl, mix together the sour cream, ¾ cup of cheese and onion.
Spread the meat over the cornbread then top with the creamy mixture.
Bake for 15 more minutes then sprinkle with tomato, lettuce and ¼ cup of cheese.
1 large hen, boiled till tender, deboned & chip.
- 3 cups broth
- 1 to 3 large onions, chopped
- 2 cloves garlic or to taste, optional
- 1 large bell pepper, chopped
Boil in the broth till tender; add the chopped chicken.
Meanwhile, cook 1 to 1 1/2 packages spaghetti in the remaining broth. Rinse & drain & add to above.
- 1 #2 can tomatoes
- 1 small tomato paste
- 1 #2 can English peas (small peas)
- 1 Tbsp salt or to taste
- Black pepper to taste
- Red pepper to taste
Let simmer, using enough broth to keep it from being too dry, however, you don’t want it soupy, either.
Tressie Fomby Upshaw
- 1 cup buttermilk
- 1 tsp baking soda
- 2 cups sugar
- 2 Tbsp light corn syrup
- 1/4 cup butter or margarine (1/2 stick)
- 1 cup chopped pecans
Combine buttermilk and baking soda in 3 quart heavy saucepan. Let stand 20 minutes.
Add sugar and corn syrup to buttermilk. Bring to a boil, stirring until sugar is dissolved. When mixture boils, add butter and cook, stirring occasionally if necessary, to the soft ball stage (236 to 238°) – it will turn a medium brown color.
Remove from heat and cool to lukewarm (110°)
Beat until mixture loses its gloss and starts to thicken. Stir in pecans. Turn into buttered 8″ square pan. Cool until firm; then cut in 36 pieces.
Makes about 1 1/2 pounds.
- Make sure you make this candy on a COOL, CLEAR, CRISP DAY with LOW HUMIDITY.
- Beat until all the gloss in gone.
Tressie Fomby Upshaw
- 1 cup butter or margarine (2 sticks)
- 4 1/2 cup sugar
- 1 (7 oz) jar marshmallow creme (about 2 cups)
- 1 (14 1/2 oz) can evaporated milk (1 2/3 cup)
- 8 (1 1/2 oz) milk chocolate bars, broken in pieces
- 1 (12 oz) package chocolate chips
- 2 cup chopped walnuts
Combine butter, sugar and evaporated milk in 3 quart heavy saucepan. Bring to a boil over medium to low heat, stirring constantly until sugar dissolves. Boil steadily over low heat 7 minutes, stirring occasionally. Keep mixture at a fairly low boil all the time. The saucepan will be almost full of the cooking mixture.
Remove from heat. Add milk chocolate bars, chocolate chips, marshmallow creme and nuts; stir until chocolate is melted and blended into mixture.
Pour at once into 2 lightly buttered 9″ square pans. While warm, mark candy in each pan in 64 pieces, or pieces the size you like; when cool and firm, cut.
Makes about 5 1/2 pounds.