Bacon Cream Cheese Wraps

1 sleeve club crackers 8 oz cream cheese Bacon (raw) Slice cream cheese into 1/8 inch slices so they will fit between crackers. Place cheese between two crackers. Cut bacon into half strips. Wrap one strip around the cracker/cheese sandwich. Continue until cream cheese and bacon are used up. Place wraps on cookie sheet and bake in preheated 350 degree oven until bacon is crisp. Drain on paper towels. Good warm or at room temperature. Make a double batch! These are delicious and are gone quickly. This recipe can be made ahead of time and kept refrigerated until ready to bake.

Basic Biscuit recipe

Basic Biscuit Recipe

2 cups Self-Rising Flour
¼ cup shortening
¾ cup milk

Heat oven to 450 degrees. Cut shortening into flour until particles are like find crumbs. Add milk and stir with a fork only until dough leaves the sides of the bowl. Turn dough out onto lightly floured board or pastry cloth; knead just until smooth. Roll dough out about ½ inch thick and cut with floured cutter. Place lightly greased baking sheet. Bake to 12 minutes. Makes 12-14 2 inch biscuits.

Note: If using plain flour sift 3 teaspoons baking powder and ¾ teaspoon salt with flour.

Old Fashioned Buttermilk Biscuits


Follow Basic Biscuit Recipe, sift ¼ teaspoon soda with flour and use 7/8 cup buttermilk (1 cup less 2 Tablespoons instead of milk.)

Bacon Biscuits

3 strips cooked bacon, crumbled

Follow Basic Biscuit Recipe; except-after cutting in shortening stir in bacon.

Pizza Sticks


1 recipe basic biscuits
½ cup butter or margarine, melted
2/3 cup Parmesan cheese
¾ teaspoon garlic salt
2 teaspoons oregano leaves

Follow Basic Biscuit Recipe; roll dough about ¼ inch thick. With a sharp knife or pizza cutter, cut dough into narrow strips, then into 3 inch sticks. Dip into melted butter and roll in mixture of Parmesan cheese, garlic salt and oregano. Place on lightly greased baking sheet. Bake at 450 degrees for 8-10 minutes. Makes about 3 dozen sticks.

Grandma's Stuff

30 ripe tomatoes 4 hot green peppers 6 sweet peppers 2 medium onions 3 Tbsp salt 1/2 tsp cayenne 4 cups sugar 1 Tbsp whole cloves 1 Tbsp allspice 1/2 tsp celery seed 1 quart vinegar 1cup brown sugar 1Tbsp cinnamon Mix and cook slowly 2-3 hours until glossy. Place in jars and seal. This recipe is from Ronnie's great-great grandmother Georgeann Usrey-Williams who was born between 1840-1850. I have the recipe that Ronnie's mom hand wrote for me. She is 92 now and the card has yellowed dorm age. This "stuff" is great in baked beans, spaghetti sauce, chili or as a side with just about any meat or beans.

Orange Thyme Butter

¼ pound unsalted butter (softened to room temperature)
¾ teaspoon fresh grated fresh orange zest
¾ teaspoon fresh orange juice
¾ teaspoon chopped fresh thyme
Blend all ingredients together and place in tub or
mold, or roll into log. Cover with plastic wrap and
place in the refrigerator overnight to combine
flavors. Butter may also be kept in the freezer for a
longer period of time

Cream Cheese/chicken ball

1 8 oz pkg cream cheese
2 cans chunk chicken
1 T Worcestershire sauce
1 T minced onion
1 c chopped nuts (pecans)
Mix all ingredients, except 1/2 of pecans. Chill. Form mixture
into a ball, roll in remaining pecans and serve with club
crackers.

Ooey Gooey Sweet Potato Cake

Ooey Gooey Sweet Potato Cake
(Joan Stephens)
Cake:
1 box Duncan Hines Butter cake mix
1 egg
1 stick butter
Filling:
1 8 oz. pkg. cream cheese softened
1 15 oz. can sweet potatoes
3 eggs
1 t. vanilla
1 stick butter, melted
1 16 oz. box powdered sugar
1 t. cinnamon
1 t. nutmeg
Preheat oven to 3500F.
To make cake: Combine all ingredients and mix well.
Pour batter into a lightly greased 13 x 9 baking pan.
Filling: In large bowl, beat cream cheese and sweet
potato until smooth. Add eggs, vanilla, and butter and
mix together. Next add powdered sugar, cinnamon, nutmeg
and mix well. Spread sweet potato mixture over
cake batter. Bake 40-50 minutes. Don’t over-bake. Center
should be a little gooey.

G-r-r-reat Cookies

G-r-r-r-r-reat Cookies (Doris Shears)
2 c. frosted flakes cereal
3/4 c. quick oats
2 c. all-purpose flour
2 eggs
1 c. oil
1 t. salt
3/4 c. sugar
1 c. brown sugar
1 t. baking soda
1 t. vanilla
Mix all ingredients in large bowl; drop by tablespoon onto
ungreased cookie sheets. Leave plenty of room between
each cookie as they will spread out. Bake at 375O for 8 to
10 minutes. Remove while soft; cookies will crisp as they
cool. Makes 42 big cookies.