Eclair Cake

1 1/2 cubes margarine

1 1/2 c water

1 1/2 c flour

6 eggs

1 (8 oz) cream cheese

3 T milk

2 small pkg chocolate pudding mix (or your flavor choice)

3 c milk

1 pkg redi whip

In a large saucepan bring water and margarine to a boil. Take off heat and gradually add flour. Than add eggs one at a time, beating a little after each one. SPread on a large greased cookie sheet. Leave one inch around the edges because it will spread while baking. Bake at 400 degrees for 20 minutes or until golden brown. Let cool completely.

Mix together cream cheese and 3 T milk. Set aside. Mix the milk and pudding together. Fold half the cream cheese. Pour pudding on cool crust. Then spread coolwhip over the top of the pudding mixture. Keep refrigerated.

Kaye Macdonald

Strawberry Dessert

1 c chopped nuts

2 c flour

1/2 c brown sugar

1 c butter (melted)

Mix and press in 9x13" pan.

Bake 15 minutes at 400 degrees. Cool and crumble it up.

2 pkg dream whip whipped

1 c powdered sugar

1 (8 oz) pkg cream cheese

Mix and spread over crust.

Cook 2 pkg danish dessert. While hot stir in 3 - 10oz pkg frozen strawberries. Spoon over cream cheese mixture and refrigerate.

Kaye Macdonald

Gram's Best Brown Sugar Cake

1 pkg yellow cake mix

1 pkg jello- vanilla flavor instant pudding

4 eggs

2/3 c sour cream

2/3 c water

1/2 c oil

1 c packed brown sugar

1 c chopped pecans

2 t powdered sugar

Heat oven to 350 degrees. Beat first 6 ingredients with mixture 3 minutes or until well blended. Add brown sugar and nuts; mix well.

Pour in 12 cup fluted tube pan on 10 inch tube pan sprayed with cooking spray. Sprinkle pan with combined 2 T sugar and 1/4 t ground cinnamon.

Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 minutes. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely. Sprinkle with powdered sugar just before serving.

Kraft Foods

Potato Casserole

1-2 lb bag of shredded potatoes (Ore-Ida) defrosted

1 pint sour cream

2 cans cream of chicken soup

1/2 c butter (melted)

1/3 c green onions (chopped)

2 c cheddar cheese (grated)

1 t salt

1 t pepper

2 c corn flakes (crushed)

Mix all ingredients together except the potatoes and cornflakes. Then gently fold the potatoes into the mixture. Place in 9x13 pan. Top with crushed cornflakes mixed with 2 T melted butter.

Bake at 350 degrees for 45 minutes.

Fresh Apple Pie Filling

Measure all ingredients in a zip lock bag.

1/2 c sugar

1/4 t salt

2 T flour

1 t cinnamon

6 apples (peel & slice into same ziplock bag)

Can be frozen for up to 6 weeks. When ready to use, place in unbaked pastry shell. Place pie on a baking sheet to prevent liquids from spilling onto oven floor when baking.

Bake at 425 degrees for 15 minutes, turn down heat to 350 degrees and bake for 30-35 minutes.

Kristi Belliston

Bread Sticks

1 T yeast

1 1/2 c warm water

2 T sugar

1 t salt

3 1/2 c flour

Dissolve yeast into warm water for 10 minutes. Add sugar salt and flour to yeast mixture and use dough hook. Melt 1/2 stick of margarine in baking pan. Roll out dough to size of pan and approximately 1/2" thick. (Dough will be very sticky). Cut in strips, using a pizza cutter. Roll the strips in the melted butter until covered all sides and place in pan. Sprinkle with garlic salt and parmesan cheese. Let raise 10 minutes. Bake at 375 degrees for 20 minutes.

Kristie Belliston

Stuffed Shells

1 (16 oz) container ricotta cheese

1 c mozzarella cheese

1/4 c grated parmesan cheese

1 t italian seasoning

20 jumbo pasta shells (cooked and drained)

1 (26 oz ) jar of spaghetti sauce of your choice

1 large tomato (chopped)

2-3 links of italian sausage (cooked & drained)

10 oz spinach (rinsed & chopped) optional

Heat oven to 400 degrees.

Mix ricotta cheese, spinach, 1/2 c mozzarella, parmesan, and seasoning together and spoon into shells.

Mix sauce and tomatoes; spoon half into 13x9" baking dish. Add filled shells; top with remaining sauce. Cover

Bake 25 minutes or until heated through. Top with remaining mozzarella; bake uncovered 2 minutes or until melted.

Ashlee Macdonald

Strawberry or Peach Pie

9" prebaked pie shell

Filling:
1 pint fresh strawberries
1 c sugar
1 T butter
1/2 water
2 1/2 T cornstarch
1 lb bag frozen strawberries

Place frozen thawed strawberries, water, sugar, and cornstarch in blender & puree.
Pour into saucepan and boil over low-medium until it starts to boil & thicken. Take off the head and add butter. Let cool. Cut strawberries in half and lay in pie shell. When sauce is cool, pour over pie. (you will possibly have leftover sauce). Put in the fridge and let cool and thicken. Can do the same recipe with peaches.

Top with whipping topper.

Sarah Sturgeon