Ingredients:
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
½ cup packed brown sugar
10 tablespoons butter, melted
1 can (21 ounces) apple pie filling
¾ cup dried cranberries
1-1/2 teaspoons lemon juice
½ teaspoon ground cinnamon
Vanilla ice cream optional

1). In a large bowl, combine the oats, flour, brown sugar and butter; set aside ¾ cup for topping. Press remaining mixture onto the bottom and up the sides of a greased 9-inch pie plate. Bake at 375 degrees for 13-17 minutes or until lightly browned.
2). In another bowl, combine the pie filling, cranberries, lemon juice and cinnamon. Spoon into crust. Sprinkle with reserved oat mixture.
3). Bake for 25-30 minutes or until topping is lightly browned. Cool on a wire rack. Serve with ice cream if desired.

1 can (21 oz.) cherry or apple pie filling

1 package choc. or yellow cake mix

1/2 cup of melted butter

1/3 cup chopped walnuts (optional)

Place pie filling in a crockpot . Combine dry cake mix and melted butter(mixture will be crumbly);sprinkle over filling. Sprinkle with walnuts. Cover and cook on low for 2-3 hours. Serve with cool whip or ice cream.

Frosting:

3/4 c. Hershey’s cocoa
4 c. confectioners sugar
1/2 c. butter
1 tsp. vanilla
1/2 c. evaporated milk

Mix cocoa and sugar. Cream part of cocoa mixture with butter. Blend in half of the milk, add vanilla, and cocoa mixture. Add remaining milk and beat to desire consistency. More milk may be added if needed. Spread on cooled cake.

Ingredients:

1 cup sugar

1 cup white Karo syrup

1 cup peanut butter

2 bags of Fritos

In a saucepan boil the sugar and karo gently for 1 minute.

Pour over 2 bags of fritos.  I use a jelly roll pand and a cake pan.  Spray both generously with cooking spray.

Eat….eat…..eat!

White Sauce: 6 TBS Butter

6 TBS Flour

2 Cups Milk

1 cup chicken broth

1 tsp salt, to taste

1/8 tsp nutmeg

To prepare sauce: melt butter in saucepan; add flour; stir over low heat until smooth and golden. Stir in milk; whisk over medium heat until smooth; add chicken broth. Cook, whisking until mixture boils and is smooth and thick. Season, let stand off heat until ready to use.

Remaining ingredients:

12 lasagna noodles or 1 box Maflada (mini lasagna) Noodles

1 – 15 oz container Ricotta Cheese

¼ c chopped Italian parsley

10 TBS Grated Parmesan Cheese

1/8 tsp each pepper and nutmeg

1 lb sausage, browned and/or ham, optional

1 – 16 oz pkg. Italian Cheese blend

1 – 8 oz pkg. Mozzarella Cheese

Cook noodles until al dente; drain. Let noodles sit in a bowl of cool water until ready to use.

Preheat oven to 350°. Spoon about ½ cup of the white sauce into the bottom of a 9 x 13” pan. Lift 4 noodles from the water and blot with paper towel. Arrange on the bottom of the pan.

Combine the ricotta, parsley, 5 TBS Parmesan, pepper and nutmeg. Spread in a layer over the noodles. Sprinkle with ½ of the Mozzarella.

Top with 4 more blotted noodles. Top with meat, if using. Sprinkle ½ of the cheese blend on top.

Place remaining noodles on top. Sprinkle with remaining cheese blend and mozzarella. Pour sauce over top. Sprinkle with remaining parmesan.

Bake until top is brown and bubbly – 50 minutes. Stand 10 minutes before serving.

Cookie Dough Truffles

½ cup butter, softened
¾ cup packed brown sugar
2 cups all-purpose flour
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
½ cup mini semi-sweet chocolate chips
½ cup chopped nuts
1 ½ pounds semi-sweet chocolate candy coating OR white chocolate candy coating

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, condensed milk and vanilla; mix well. Stir in the chocolate chips and nuts. Shape into 1 inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate until firm (1-2 hours).
In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired remelt remaining candy coating and drizzle over candies. Store in refrigerator.
Maks 5 ½ dozen

Thumbprint Cookies

½ cup shortening/butter, softened
¼ cup packed brown sugar
1 egg, separated
½ teaspoon vanilla
1 cup all-purpose flour
¼ teaspoon salt
¾ cup finely chopped nuts (I use pecans)
Jelly or tinted sugar icing (see attached recipe)

Heat oven to 350 degrees. Mix shortening , sugar, egg yolk, and vanilla thouroughly. Blend together flour and salt; stir in. Roll dough into balls (1 tsp per ball). Beat egg white slightly with fork. Dip balls in egg white. Roll in nuts. Place about 1 “ apart on ungreased baking sheet; press thumb gently in center of each. Bake 10-12 minutes or until set. Cool. Fill thumbprints with jelly or tinted frosting.

**Note: after the cookies come out of the oven, I gently push down in center again before they cool. This makes a better little nest for the frosting!

You can store these in the freezer for awhile if needed, and then add frosting when you are serving them. Helps keep them less mushy.

Butter Frosting
Blend ¼ cup of soft/almost melted butter, ¾ cup of powdered sugar, and 1 teaspoon vanilla. You can use food coloring to make red and green!

I usually double or triple the frosting so that I have enough!

Luecke’s Peach Dessert

Crust: (9 X 13)

2 1/2 cups graham cracker crumbs

4 T sugar

1 stick marg.

Mix together and bake at 350 for 10 minutes

Filling:

2 packages lemon jello (3 oz)

2 1/2 cups hot water

-when dissolved add 3 cups of ice cream and 4-5 sliced peaches.  Pour into graham cracker crust.  Store in refrigerator.  When set, serve and enjoy!!

Cincinnati Chili

1 QT Tomato Juice    2 T Chili Powder      2 lb ground beef

2 tsp cinnamon   1 tsp allspice   1 tsp cumin   1 tsp salt

1 tsp garlic powder   1 T vinegar    onion

Throw all (but pasta) in pot – stir and cook 1 hour.

Do not precook hamburger – trust the recipe:)

Serve over angel hair pasta with cheddar cheese & onion on top.