Pistachio Cake

By Cherril Anderson
1 pkg. yellow cake mix
1 pkg. instant pistachio pudding
4 eggs
1 cup water
1/2 cup oil
1/2 tsp. almond extract

Combine ingredients and pour into a greased and floured
bundt cake pan. Bake at 350 degrees for about 40 - 45 minutes
Top with glaze after extracting from pan. (There is a Pam baking
spray that has flour in it. It works realy well for coating the pan)

Make glaze by combining about 1/2 square of softened cream cheese
2 TBS milk, and powdered sugar to taste.
It looks really pretty. Serve with raspberries and/or blackberries, mixed
with a small amount of sugar. Berries can be fresh or frozen.

Salsa Dip

By Julie Clavell
16 cups fresh tomatoes, seeded and diced
4-10 large green peppers. seeded and diced
6-7 cups diced onions
1 1/3 cups white vinegar
1 Tbls sugar
3 Tbls salt
1 1/2 Tbls garlic salt
2-3 fresh green chiles, use the seeds of only one
*can use 2 green chiles and 1 red chiles* *WEAR GLOVES*

Cook to boiling, reduce temperature.
Simmer 1 1/2 to 2 hours, stirring occasionally.
Pour into jars and process 10 minutes.
Makes 6-7 pints

Eclair Cake

By Cherrill Anderson
Puff pastry layer:
1/2 c. butter or margarine
1 c. water
1 c flour
1/4 tsp salt
4 eggs

Pudding Mixture:
8 oz. cream cheese
2 small boxes instant vanilla pudding
3 c milk
12 oz. carton whipped topping
Chocolate topping
Chopped nuts (optional)

Crust: Melt butter or margarine, add water. Heat to boiling and add
flour and salt. Mix well until forms a soft ball. Add the 4 eggs one at a
time. Spread on a large cookie sheet (13 X 17 inches). Bake at
400 degrees for 20 to 25 minutes.

Pudding: Soften the cream cheese with a little milk. Add pudding
and the remainder of the milk. Mix together. Spread on the cooled
crust. Spread the carton of whipped topping on pudding layer.
Drizzle chocolate topping on cream layer. Chooped nuts also can
be sprinkled on top if you desire.

You can also use other flavors of pudding: chocolate with
chocolate cook whip is good if you are a chocoholic like me.

Baked Potato Soup

By Aunt Teresa
Ingredients
1/2 cup butter
1/2 cup chopped onion
1/2 cup flour
2 cans chicken broth or more
1 can evaporated milk
2 large or 3 medium baked potatoes
Salt and pepper to taste
Bacon, cheese, green onion

Directions
Melt butter, add onion and cook 2 minutes. Stir in flour. Gradually add broth and milk. Scoop potato pulp from one baked potato and mash it, then add to broth mixture. Cook over medium heat stirring occasionally until it just comes to boil. Dice remaining potato skin and potatoes then add to soup. Heat through and season to taste. Serve alone or top with bacon, cheese, green onion, etc.

Harvest Smoothie

A wonderful creation made by my mom. BEST SMOOTHIE EVER! It's fruity, delicious, smooth, and satsifying. Definetly try this one out!

Ingredients:
3 sliced peaches (NOT canned)
1 bag of unsweetened frozen strawberries
about 1 to 1 1/2 cup orange juice
about 1 to 1 1/2 cup apple juice
about 1/2 cup of sugar

*Make sure to use as much juice and sugar to your liking.

Mix up everthing in the blender. Taste as you go so you can add sugar and liquid to your liking. Once you think it's ready, pour it into your glass and prepare yourself for something great and tasty!

French Custard

This custard is good for cream puffs, eclairs...etc. Enjoy!! By the way, to my loving aunt Lina, please forgive me for posting this yummy custard on my blog. My sweet mom made me do it. So if you read this, please smile and know that I love you.

By auntie Lina

Custard Cream:
Ingredients
1 cup of heavy cream
1 bean of vanilla
6 egg yolks
1/2 cup sugar
3 Tbs. cornstarch

Directions:
Mix well heavy cream, vanilla, sugar & cornstarch on medium heat. Keep the cream mixture warm and not boiling. In a separate bowl, add the egg yolks. Pour the warm cream mixture into the egg yolks, stir it well then return the cream mixture back into the pot and unto the stove. Continually stir the cream mixture until it becomes hard like custard.

Rainbow Popcorn

This is soooo yummy! We made it for a snack, and it is so flavorful!

Ingredients:
1 can Eagle Brand Sweetened Condensed Milk
1 small box cherry gelatin (or favorite flavor)
12 cups unseasoned or lightly salted popcorn

Directions:
Combine Eagle Brand and dry gelatin. Cook and stir over medium-low heat until slightly thickened, about 3 to 4 minutes. Pour Eagle Brand mixture over popcorn; mix well. Place coated popcorn onto parchment paper-lined 13 x 9-inch baking pan. Bake in preheated 300 degree F oven for 15 to 20 minutes, stirring occasionally. Cool; break into clusters.