Dixie's Treats

Ingredients:

1 cup Oatmeal
1/3 cup Butter
1 cup Boiling Water
3/4 Cups Cornmeal
1 tsp Sugar
2 tsp chicken or beef instant bullion
1/2 cup Milk
1 cup Shredded Cheddar Cheese
1 Egg
2 cups Wheat flour

Direction:

Preheat over to 325 degrees.

Line cookie sheets with parchment paper.

Combine oatmeal, butter and water in a large bowl and let stad for 10 minutes. Beat egg and set aside. Stir in cornmeal, sugar, boullion, milk, cheese, and egg. Mix well. Add 1 cup of flour at a time and mix well after each addition until dought is stiff.

On foured surface, knead in remaining flour until dought is smother and no longer sticky. This will take about 3 to 4 minutes.

Pinch off dought, roll into ball and press flat for round cookies or roll or pat out dought to 1/2 inches thickness and cut with cookie cutters.

Place on cookie sheet and bake for 35 to 40 minutes or until golden brown. Cool completely and store loosely covered.

Chocolate Delight

Ingredients:

1 1/2 stick Butter
1 1/2 cups Flour
1/2 - 1 cup Peacan
8 oz Cream Cheese
1 Large Container of Cool Whip
1 cup Powered Sugar
3 cups Milk
1 small box of Vanilla Pudding
1 small box of Chocolate Pudding

Directions:

Crust:
Preheat oven to 350 degrees.

Mix butter, flour, and pecans well with pastry cutter. Spread in bottom of 9 x 13 pan and bake for 15 to 30 minutes. Let cool.

1st Layer:
Mix cream cheese, powered sugar and 1-2 cups of Cool Whip and spread on cooled crust.

2nd Layer:
Mix pudding and milk. Spread on 1st layer.

Top with remaining Cool Whip

No Bake Oatmeal Cookies

Ingredients:

2 cups Sugar
1/2 cup Milk
1/2 cup Cocoa
1 stick Butter
1/2 cup Peanut Butter
2 1/2 cup Oatmeal
1/2 tsp Vanilla

Directions:

Melt butter medium heat.

Add sugar, milk, and cocoa, stir to mix.

Bring to a rapid boil. Cook for 3 minutes, stirring constantly.

Remove from heat. Stir in peanut butter, oatmeal, and vanilla.

Drop by spoonfuls onto wax paper. Let cool and set up.

Cheesecake

Ingredients:

1 (8oz) Cream Cheese, softened
1 (14oz) can Sweetened Condensed Milk
1/3 cup Lemon Juice
1 tsp Vanilla
1 (16oz) Graham Cracker Pie Crust
1 (21oz) can Pie Filling, your choice

Directions:

In a large bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla.

Pour into crust.

Chill 3 hours or until set.

Top with pie filling.

Refrigerate leftovers.

Mississippi Mud Cake

Ingredients:

2 cups Sugar
1 cup shortening
4 eggs
1 1/2 cup Flour
1/2 cup Cocoa
1/2 tsp Salt
1 cup Pecan nuts
2 tsp Vanilla
1 bag Mini-Marshmallows

Icing:

1 stick Butter
1/2 cup Cocoa
1 box Powdered Sugar
1/2 tsp Vanilla
1 cup Pecan nuts
1/2 cup Sweetened Condensed Milk

Directions:

Preheat oven to 325 degrees.

Cream shortening, sugar and eggs by hand. Sift flour, salt, cocoa, nuts, and vanilla. Pour in 9 x 13 cake pan and bake for 30 to 35 minutes.

Take out of oven and cover with mini marshmallow and return to oven until melted.

Make icing and spread on top of marshmallows.

Chocolate Eclair Cake

Ingredients:

1 cup Sugar
1/3 cup Cocoa
3 1/4 cup Milk
1 stick Butter
1 tsp. Vanilla
1 box Graham Crackers
8 oz Cool Whip
2 boxes French Vanilla Instant Pudding

Directions:

Topping:
Mix together the sugar, cocoa, 1/4 cup milk, butter and vanilla on medium heat. Boil for 1 minutes. Set aside to cool.

Filling:
Mix together the pudding and 3 cups of milk. Beat and add cool whip.

Line a 9 x 13 dish casserole dish with graham crackers. Spread a layer of filling on top. Then alternate with filling and graham crackers, ending with crackers on top.

Pour topping on top.

Pistochio Salad

Ingredients:

1 box Pistochio Pudding
1 cup crushed Pinapples, drained
1 (12 oz) Cool Whip
1/2 (12 oz) bag Mini-Marshmellow

Directions:

Mix pistochio pudding and cool whip until well blended. Add pinapples and mix again until well blended. Add marshemllow and mix until well blended.

Cover and refrigerate

Homemade Cranberry Sauce - Crock pot

Homemade Cranberry Sauce

Ingredients

--12 oz cranberries (fresh or frozen)
--1/2 cup orange juice
--1/2 cup water
--1/2 cup brown sugar
--1/2 cup white sugar
--1/4 tsp cinnamon

The Directions

I used a 1.5 quart crockpot. It worked well for this recipe. If you only have a huge crockpot, you can put an oven-safe dish into it to create a smaller cooking vessel.

Rinse off the cranberries and put them into your crockpot. Add the orange juice and water. I had the kids squeeze fresh juice, but you can use store-bought if that's what you have on hand.

Add the sugar and the cinnamon. Stir. There will be an awful lot of liquid, and the cranberries will float and you'll wonder how on earth it could possibly turn into cranberry sauce.

Cover and cook on high. It will take about 3 hours.

Stir every hour or so. When the skin from the cranberries has softened, the cranberries will "pop" when pushed with a spoon up against the side of the crock. It wasn't until about 2 hours in that my cranberries were soft enough to do this.

Smoosh all of the cranberries. Stir well.

Heat enough for it to be warm throughout. Take the lid off and heat on high for another 30 to 45 minutes. Your house will smell wonderful!

Serve. This easily can be made a few days before your holiday dinner.

Sweet Potato Crunch

Ingredients
1 large can of sweet potatoes or 3 cups of cooked, mashed sweet potatoes
1/4 cup sugar
1/4 cup milk
2 eggs
2 Tbsp. vanilla flavor
1/4 stick butter, melted

Topping
1 cup flour
1 cup brown sugar
1 stick butter, melted
pecan nuts

Directions
Preheat oven 350 degrees

Mix sweet potatoes, sugar, milk and eggs. Beat together. Add vanilla flavor and butter, mix together. Pur into 9 x 13 dish.

Mix flour, brown sugar, butter, and nuts. Add to top.

Bake for 30 mintues or until brown.