Katie’s Buffalo Chicken Dip

8 oz. block cream cheese
12.5 oz can Tyson all white chicken ( drain and break up chicken to
shredded consistency)
1/2 cup Frank's Red Hot Buffalo wing sauce
1/2 cup ranch dressing
  *****you can add or subtract buffalo/ranch to taste****
1/4-1/2 cup shredded cheddar cheese

Cook on stove top medium heat until all cheese are melted and
everything blends together. Keep in crockpot on warm.

APPLE DABBLE CAKE

1 + 1/2 CUPS CRISCO OIL

3 EGGS

2 CUPS SUGAR

2 TSP VANILLA

3 CUPS ALL PURPOSE FLOUR

1 TSP BAKING SODA

1 TSP SALT

1 TSP CINNAMON

3 CUPS CHOPPED APPLES-GOLDEN DELICIOUS OR FUGI WORK WELL

1 CUP CHOPPED NUTS

CREAM TOGETHER THE OIL, EGGS, SUGAR & VANILLA. SIFT TOGETHER THE FLOUR, SODA,SALT AND CINNAMON, ADD TO THE EGG MIXTURE. ADD THE NUTS & APPLES, POUR INTO A BUNDT PAN, & BAKE @ 350 FOR 1-1 & 1/2 HOURS OR UNTIL DONE. COOL AND DUST WITH POWDERED SUGAR.

BILL'S CHEWY NOELS

Bake at 350 degrees in a 9x9 pan.

Melt 2 tbsp of butter in pan (in oven).
Beat 2 eggs with 1 tsp of Vanilla.

Mix 1 cup of brown sugar with 5 tbsp of flour, 1/8 tsp baking soda, 1/4 tsp salt and 1 cup of broken walnuts (you can use other types of nuts).
Add sugar mixture with egg mixture and mix.

Now pour mixture into buttered pan and cook for 25 minutes or till firm to the touch.

When they are done, let cool for a minute then divide the pan into equal larger pieces and remove from hot pan.  Cut them on a cutting board into rows and then roll them in powdered sugar on wax paper.

The recipe doubles very easily into an oblong pan.

This recipe is from my brother BILL LEWIS in Seattle....great cook and wonderful brother!!!

Bacon, Corn & Zucchini Medley

4 slices bacon
2 cups chopped zucchini
1 1/2 cups fresh corn kernels
1 small onion, chopped
1 pinch pepper
1/4 cup shredded Monterey Jack cheese

Directions:
1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.

2. Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.

AUNT FANNIE'S LEMON PIE

1 cup sugar

1 1/4 cup water
1 tablespoon butter
1/4 cup cornstarch
3 tablespoons cold water
2 egg yolks
2 tablespoons milk
1/2 cup fresh lemon juice
1 tablespoon grated lemon peel

Combine sugar, water add butter. Heat until sugar dissolves. Blend corn starch and cold water; add to hot mixture. Cook slowly until clear-about 8 minutes.

Beat egg yolks with milk. Slowly stir into cornstarch mixture.

Remove from heat. Add lemon juice and peel. Pour into baked shell.

Add meringue if wanted and brown.

Aunt Fannie Willis was a phenomenal cook...everything she made was wonderful and I'm so very happy to have her Lemon Pie recipe!!!

       ANITA'S COCONUT CAKE


CAKE


1  YELLOW/WHITE/OR FRENCH VANILLA CAKE MIX
1 PACKAGE INSTANT VANILLA PUDDING
1 & 1/3 CUP WATER
4 EGGS
1/4 CUP VEGETABLE OIL
1 & 1/3 CUPS COCONUT
1 CUP CHOPPED NUTS  ( PECANS OR WALNUTS )


COMBINE CAKE MIX, PUDDING MIX, WATER, EGGS AND OIL. BEAT ON MEDIUM SPEED FOR 4 MINUTES. STIR IN THE COCONUT AND NUTS.  POUR INTO A GREASED 10 INCH TUBE PAN. BAKE AT 325 FOR 60 MINUTES.  COOL.


FROSTING


1 -  8 - OUNCE PACKAGE CREAM CHEESE
1/2 CUP BUTTER
2 TEASPOONS VANILLA
1 POUND BOX POWDERED SUGAR


BEAT THE CREAM CHEESE, BUTTER, SUGAR, AND VANILLA TOGETHER UNTIL WELL BLENDED AND FLUFFY.  SPREAD ONTO THE CAKE AND TOP THE CAKE WITH SHREDDED COCONUT.

CAPPUCINO CUPCAKES Ingredients 1/2 cup butter, softened 1/2 (8-oz.) package cream cheese, softened 2 cups sugar 4 large eggs  1 teaspoon vanilla extract 3 cups all-purpose flour  1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 (8-oz.) container sour cream  Garnishes: instant espresso, ground cinnamon, and chocolate-covered coffee beans Preparation 1. 1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. 2. 2. Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans. 3. 3. Bake at 350° for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Pipe or spread Double Shot Latte Buttercream onto cupcakes. Garnish, if desired. 4. Note: To prepare regular-size cupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full. Bake at 350º for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool and decorate as desired. Makes 2 dozen. DOUBLE SHOT LATTE BUTTERCREAM Ingredients 1/2 cup butter, softened 1 (3-oz.) package cream cheese, softened 1 1/2 tablespoons instant espresso 2 teaspoons vanilla extract 1 (16-oz.) package powdered sugar 3 to 4 Tbsp. milk  Preparation 1. Beat first 4 ingredients at medium speed with an electric mixer until creamy. 2. Gradually add powdered sugar alternately with 3 Tbsp. milk, beating at low speed until blended and smooth after each addition. 3. If desired, beat in remaining 1 Tbsp. milk, 1 tsp. at a time, until desired consistency.