Peanut Butter Cake

Ingredients:

1/2 c. creamy peanut butter

1/2 c. oil

1/2 stick butter

1 c. water

2 c. sugar

2 cups flour

1 t. soda

1/2 c. sour milk

1 t. vanilla

2 eggs

Frosting:

1/2 c. peanut butter

 1/3 c. milk

1 stick butter

1 t. vanilla

Directions:

In saucepan, bring peanut butter, oil, butter and water to a boil. Next add sugar, flour and soda and mix together. Blend in sour milk, vanilla and eggs.  Pour into greased jellyroll pan. Bake at 350 for 20 minutes. While cake is baking, Bring frosting ingredients to a boil. Add 2 1/2 c. powdered sugar. Mix well.  Let cake and frosting stand for 1/2 to one hour before frosting.

***From Irene Roudybush

Stuffed Bread Dip

Ingredients: 
1 round loaf bread, sourdough
8 oz. cream cheese
8 oz. sour cream
8 oz cold pack cheese  or cheddar cheese spread
5 oz. dried beef
1/2 c. minced onion
1/2 c. fresh parsley
dash of Tabasco sauce

Directions:
Cut off top of sourdough bread loaf.  Carefully scoop out insides into as big as chunks as possible and set aside.  Rinse dried beef in hot water and squeeze out excess water to get rid of extra salt.  Cut into small pieces and mix together with all the other ingredients. Place into hollowed out bread shell.  Replace the top of loaf and double wrap in foil. Bake at 350 for about 2 hours.  Let sit for an hour before serving with insides of bread and raw vegetables.

***Both Sister Roudybush and Sister Neeley claimed this recipe, but it is yummy!

Easy Cranberry Nut Dessert

Ingredients:
1 c. flour
1 c. sugar
1/4 t. salt
2 c. cranberries, fresh or frozen
1/2 c. walnuts, chopped
1/2 c. butter or margarine, melted
2 eggs, beaten
1/2 t. almond extract

Directions:
In a bowl, combine the flour, sugar, salt. Add cranberries and nuts; toss to coat. Stir in the butter, eggs and extract (mixture will be very thick if using frozen berries). Spread into a greased 9-in. pie plate.  Bake at 350 for 40 minutes or until a wooden pick inserted near the center comes out clean.  Serve warm with ice cream.

Taco Casserole

Ingredients

• 1 lb ground beef
• ½ onion
• ½ shredded zucchini – optional
• 1 cup corn
•  1 can black beans
• 1 can rotel
• 1/2 package taco seasoning
• Salt
• 2 cups cooked rice
• Shredded cheese
• 9X13 pan

Directions

1. Brown hamburger. Add onion and zucchini
2. Stir in taco seasoning
3. Add corn, tomato, beans
4. Spray pan spoon rice in the bottom
5. Spoon meat mixture over rice
6. Top with cheese
7. Bake covered at 350 degrees for 25 minutes
8. If frozen cover with foil. Let thaw overnight in the fridge. Bake at 350 degrees for 45 minutes. Then remove foil and cook until top is brown

Wonder Soup

Ingredients:

•   1/2 head of cabbage, chopped ( I use a bag of mixed cabbage)
• 1 cup celery, diced
• 1 cup white or yellow onion diced
• 1 cup carrots diced
• 1 green bell pepper, diced
• 2-3 cloves garlic, minced
• 4 cups chicken broth
• 14 oz can basil, oregano, garlic diced tomatoes
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon red pepper flakes
• few shakes of black pepper
• 1/2 teaspoon salt (optional)

Directions:

1. Heat 2 tablespoons of olive oil in a large pot over medium hear
2. Add celery, onions, carrots, and bell peppers
3. Saute until slightly tender
4. Stir in garlic
5. Pour in chicken broth
6. Stir in tomatoes and cabbage
7. Bring to a boil and then reduce heat
8. Cook until cabbage is tender
9. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
10. Taste broth and adjust seasoning if needed
11. Serve and Enjoy!

Creamy Tomato-Basil Soup

Ingredients:

• 1 Tbsp Olive Oil
• 2 Garlic cloves, pressed
• 1 large Shallot, diced
• 2 (28 oz) cans Crushed Tomatoes
• 1½ cup Chicken Stock (or vegetable stock)
• 1 Tbsp Sugar
• ½ Tsp Dried Oregano
• 2 Tsp Kosher Salt
• Several grinds of Pepper (to taste)
• 1 Cup Half and Half
• 12 - 15 large Fresh Basil leaves, chopped

Directions:

1. In a dutch oven or heavy bottomed pot, heat olive oil over medium-high heat. Add shallot and saute until translucent.
2. Add garlic and saute another 30 seconds.
3. Add crushed tomatoes (juice and all), chicken stock, oregano, sugar, salt, and pepper.
4. Bring to a low simmer. Cook uncovered, for 15 minutes or until it has thickened.
5. Add the half and half, basil and season to taste with salt and pepper.
6. Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Carrot-Pecan Ice Cream Cake

Ingredients:

1 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 c. grated carrot
1/2 c. chopped pecans
1/2 c. shredded coconut
1/4 c. raisins
1 c. sugar
1/2 c. vegetable oil
2 large eggs
3 pints of butter pecan ice cream
Toasted nuts and coconut

Directions:

Preheat oven to 325 degrees.  Butter and flour or line with parchment three round cake pans. Wisk together flour, powder, soda, cir mixture, cinnamon, and salt.  Beat sugar and oil until smooth then add eggs one at a time.  Reduce speed and add flour mixture, until just combined.  Gently fold in carrot, pecans, coconut, and raisins.  Divide batter among the three pans and bake 35 to 40 minutes. Unmold and cool to room temperature or freeze.  Layer cake and ice cream for three layers.  Then sprinkle toasted nuts and coconut on top while the ice cream is soft. Freeze.