Parties and Patterns

ALMOND ROCCO SaraAnn's Kitchen

2025-07-22T17:21:00.000-07:00

MAKING THE ROCCO

1 lb. butter

2/3 cups water

2 cups sugar

1/4 tsp salt

1 cup roasted almonds

Chocolate Chips

Boil to 290 degrees or soft crack.

Spread almonds on cookie sheet.

Pour candy on top of the nuts.

Sprinkle chocolate chips on top of hot candy. Spread melted cholate over the top.

Let chocolate set.

Break into pieces.

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BABY RUTH BARS Bonnie Quigley Kitchen

2025-07-22T17:15:00.000-07:00

MAKING THE CANDY

1 cup karo syrup

1/2 cup sugar

1/2 cup packed brown sugar

Bring to a boil for exactly one minute.

Remove from heat and stir in 1 cup peanut butter and 1 cup Spanish peanuts.

Pour over 6 cups corn flakes in a large bowl. Stir well to combine.

Very lightly spray (with Pam) a 9x13 pan and spread mixture into the pan. Spray Pam on fingers and press mixture to a smooth and even surface.

Make chocolate topping by breaking a large Hershey bar or sprinkling 2 cup chocolate chips on top. Place in warm oven (300 degrees) for only 3-4 minutes.

Remove from and spread melted chocolate.

Let chocolate set and cut into squares.

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ALMOND JOY CANDY SaraAnn's Kitchen

2025-07-22T17:09:00.000-07:00

MAKING THE CANDY

1/2 cup butter

1 14 oz. package coconut

1 can sweetened condensed milk

4 cups powdered sugar

1 tsp vanilla

Soften butter. Add sugar, coconut, vanilla and sweetened condensed milk.

Roll coconut into balls and freeze.

Melt the chocolate.

Dip coconut balls into the chocolate.

Put in refrigerator until set.

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APPLE PIE FILLING

2025-07-22T16:40:00.000-07:00

MAKING THE PIE FILLING (makes 2 pies)

8 apples sliced thin

2/3 cups sugar

6 tablespoons water

4 tablespoons butter

2 tsp. cinnamon

8 tsps. cornstarch

4 tablespoons water

Peel, core, and chop or slice apples.

Melt butter and cinnamon over medium heat. Stir in apples, sugar & water.

Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.

In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened.

Let bubble 1 minute. Cool.

Preheat the oven to 425 degrees. Pour the apple filling into two pie crusts and spread it out evenly. Cover with the second pie crust and make slits in the top.

Seal the edges by pinching or crimping them together.

Place the pie on a baking sheet to catch drips and bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges begin to brown too quickly, cover them loosely with foil during the last part of baking.

Let the pie cool at room temperature for at least 2 hours. This allows the filling to set fully and makes slicing cleaner and easier.

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APPLE PIE

2025-07-22T16:30:00.000-07:00

MAKING THE PIE MIX

14 apples

1 1/2 cups sugar

1/2 cup brown sugar

4 tablespoons flour

1/2 tsp salt

2 tsp cinnamon

1/2 tsp. nutmeg

10 cups water

2 tablespoons lemon juice

2 tablespoons butter

Peel, core, and slice the apples into 1/4-inch thick slices. Place them in a large mixing bowl, add the lemon juice, and toss to coat evenly.

In a separate bowl, stir together the sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Sprinkle this dry mixture over the apples and toss until all slices are evenly coated.

Preheat the oven to 425 degrees. Pour the apple filling into two pie crusts and spread it out evenly. Dot the top with pieces of butter. Cover with the second pie crust and make slits in the top.

Seal the edges by pinching or crimping them together.

Place the pie on a baking sheet to catch drips and bake for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbling. If the edges begin to brown too quickly, cover them loosely with foil during the last part of baking.

Let the pie cool at room temperature for at least 2 hours. This allows the filling to set fully and makes slicing cleaner and easier.

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CAT PAWS OREO COOKIES

2025-07-22T16:09:00.000-07:00

MAKING THE COOKIES

1 chocolate cake mix

2 eggs

1/2 cup oil

1 tsp. vanilla

Preheat oven to 350 degrees. Mix all ingredients together. Roll the dough into 1/2" round balls. Make 50 balls. Place on greased cookie sheet and bake for 8 minutes.

Cool cookies completely.

FILLING:

7 oz jar of marshmallow cream

1 tablespoon milk

1 cup powdered sugar

Mix marshmallow cream and powdered sugar together and add milk 1 tsp. at a time until filling is nice and fluffy.

Spread filling between two cookies and let the cats meow!

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FUDGE SaraAnn's Kitchen

2025-07-22T16:04:00.000-07:00

MAING THE FUDGE

3 packages chocolate chips

1 pint marshmallow cream topping

1/2 lb. butter

2 cups pecans

2 tsps. vanilla

Bring to a boil 1 can of canned milk and 4 1/2 cups sugar. Boil for 9 minutes.

Pour over other ingredients and stir.

Pour into a greased 13x9 pan.

Let set.

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BUTTERSCOTCH SAUCE Cyd Quinn Kitchen

2025-07-22T16:00:00.000-07:00

MAKING THE SAUCE:

1 cup sugar

1 cup cream

1 square butter

Cook until sugar is dissolved. Serve over cake or ice cream.

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BAKED FRENCH TOAST

2025-07-22T15:57:00.000-07:00

MAKING THE FRENCH TOAST

1 loaf white bread sliced

8 eggs

2 cups milk

2 cups half and half

2 tsps. vanilla

1/2 tsp. nutmeg

1/2 tsp. cinnamon

NUT TOPPING

3/4 cup butter softened

1 1/3 cup brown sugar

3 tablespoons corn syrup

1 1/3 cups chopped pecans

Grease a 13x9 pan. Fill pan with bread slices to within 1/2 inch of the top.

Blend together eggs, milk, cream, vanilla, nutmeg, cinnamon.

Pour over slices of bread.

Cover and refrigerate overnight.

Combine topping ingredients and set aside until the time to bake the bread.

Spread topping over toast.

Bake at 350 degrees for 50 minutes or until puffed and golden.

If top browns too quickly, cover with foil.

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PUMPKIN BREAD Camille's Kitchen

2025-07-22T15:43:00.000-07:00

MAKING THE BREAD:

3 cups sugar

4 eggs

1 cup oil

3 1/2 coups flour

2 tsp. soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

2/3 cups water

2 cups canned pumpkin

3 cuts chopped pecans and/or chocolate chips

In a large bowl combine all ingredients. Pour into loaf pans.

Bake at 350 degrees for 40-50 minutes or until middle comes out clean.

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APPLE SPINACH SALAD Kimberly Oakes Kitchen

2025-07-22T15:34:00.000-07:00

MAKING THE SALAD:

1 large bunch spinach

1/3 cup sliced almonds sugared and roasted

6 strips bacon cooked

3 tablespoons sliced green onion

1 large red apple

DRESSING:

1/2 cup oil

6 tablespoons wine vinegar

1/4 tsp salt

1 tsp dry mustard

2 tsps. sugar

1/4 tsp. pepper

Mix together and toss over salad. Enjoy!

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CURRIED CHICKEN SALAD Barb Stanley's Kitchen

2025-07-22T15:30:00.000-07:00

MAKING THE SALAD:

2 qts. cooked chicken, cubed

1 can sliced water chestnuts, drained

1 16 oz. can pineapple chunks drained

1 lb. seedless green grapes

2 cups celery sliced

1 cup sliced almonds

3 cups mayonnaise

1 tablespoon curry powder

2 tablespoons soy sauce

2 tablespoons lemon juice

Combine chicken, water chestnuts, pineapple, grapes, celery and almonds.

In large bowl, mix mayonnaise with curry powder, soy sauce and lemon juice.

Add to chicken and toss well.

Chill several hours.

Serve on bed of lettuce.

Top with remaining almonds and serve.

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SPINACH SALAD Barbara Jones Kitchen

2025-07-22T15:19:00.000-07:00

MAKING THE SALAD:

1 can mandarin oranges

1 1/2-2 lbs. spinach

1/2 iceberg lettuce

1 cup Swiss cheese

1 red pepper chopped

1/2 lb. mushrooms sliced

1/2 red onion sliced

1/2 cup sugared almonds

Bryanna's Poppy See Dressing

Combine all ingredients and Enjoy!

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POTATO CHEESE SOUP Elaine's Kitchen

2025-07-22T15:15:00.000-07:00

MAKING THE SOUP

Combine and slow boil until vegetables are tender:

6 potatoes peeled and cubed

1 onions chopped

2 carrots chopped

1 celery rib sliced

2 chicken bouillon

1 or 2 tsp. dry parsley flakes

1/2 tablespoon salt

dash of pepper

5 cups water

Take 1/2 and blenderize or mash with a potato masher.

Add 1 can evaporated milk and 1/3 cup butter.

Heat thoroughly.

Add cheddar cheese when serving.

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CHEESY CHICKEN SOUP Barb Stanley Kitchen

2025-07-22T15:00:00.000-07:00

MAKING THE SOUP

10 cups of water (1 can chicken broth)

6 cups potato chunks

5 cups carrot chunks

1 large onion chopped

1 head broccoli (chop florets)

6 Chicken Breasts (cooked and shredded)

2 cans Cream of Chicken soup

1-2 lbs. Velveeta Cheese

Simmer vegetables in water and chicken broth until tender.

Stir in Cream of Chicken soup.

Add cheese in chunks. Cover until melted. Serve.

Enjoy!

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ENCHILDADAS

2025-07-22T13:11:00.000-07:00

MAKING THE ENCHILADAS

1 10 oz. can enchilada sauce

1 10 oz. can tomato soup

1 cup beef broth

1 tablespoon oregano

2 chopped onions

1 clove garlic chopped

2 cups grated cheese

18 corn tortillas

Make a sauce by combining first four ingredients. Add chopped garlic. Heat thoroughly. Brown the beef and onion together. Drop the tortillas in hot oil just to soften. Lay on paper towels to absorb the excess oil. Dip each tortillas in the heated sauce and lay on a plate. Add about two tablespoons of the meat. Sprinkle cheese on top of the meat. Roll up each one and lay in a greased 9x11 dish with the end on the bottom. Sprinkle cheese on the top and cover all with the remaining sauce. Bake at 350 decrees for 20 minutes.

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ECLAIRS

2025-07-22T12:48:00.000-07:00

MAKING THE ECLAIRS:

2 cups water

1 cup butter

2 cups flour

8 eggs

Heat oven to 400 degrees. Heat water and butter to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, one at a time, continue beating until smooth. Use a pastry tube or drop éclair batter by scant ¼ cups about 3 inches apart onto greased cookie sheet. Gently form each ball into a long rectangle shape.

Bake until puffed and golden, 35 to 40 minutes. Cool away from draft. Cut off tops, pull out any filaments of soft dough. Fill puffs with cream filling and frost top with fudge frosting. Refrigerate until serving time. Make 24 minions.

Cream Filling

2 large pkg white chocolate pudding
2 large pkg vanilla pudding
7 cups cold milk
2 cups cool whip

Whisk together all the pudding mixes and milk for 2 minutes. Fold in the cool whip. Fill the mummy bodies.

Fudge Frosting

1 cup sugar
2 tbsp. light corn syrup
4 tbsp. cocoa
dash salt
4 tbsp. butter
1 cup to 1½ cups powdered sugar
½ cup milk
1 tsp. vanilla

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DECADENT BROWNIE PIE

2025-07-22T12:11:00.000-07:00

MAKING THE BROWNIE PIE

1/2 cup butter

3 oz. chocolate squares

3 eggs

1 1/2 cups sugar

1/2 cup flour

1 1/2 tsp. vanilla

1/3 cup chopped pecans

Preheat oven to 350 degrees. Melt butter and chocolate over moderate heat in saucepan. Add to remaining filling ingredients and stir well. Fold into crust and bake 55 minutes. Serve topped with caramel and whipped cream.

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HELLO DOLLIES

2025-07-22T12:06:00.000-07:00

MAKING THE HELLO DOLLIES:

Melt on a cookie sheet, 1 cube butter

SPRINKLE ON TOP OF THE BUTTER IN THIS ORDER:

1 1/2 cups gram cracker crumbs

1/2 cup butterscotch chips

12 cup chocolate chips

1/2 cups chopped pecans

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COKE CAKE

2025-07-22T09:39:00.000-07:00

MAKING THE CAKE:

Bake 375 degrees for 40-45 minutes.

1 3/4 cup sugar

2 1/2 cup flour

1 cut butter

2 eggs

1 cup coke

1 tsp. soda

3 tablespoons cocoa

1 tsp. vanilla

1/2 cup buttermilk

1 1/2 cup small marshmallows

Combine sugar, butter, and eggs.

Add buttermilk

Sift together dry ingredients and add to sugar mixture. Mix well.

Stir in coke and marshmallows.

Pour into a greased cake pan.

Frost when cool.

FROSTING:

1/2 cup buttermilk

1/3 cup coke

3 tablespoons

Enough powder sugar to thicken.

Enjoy!

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OATMEAL FUDGE NUT BARS

2025-07-22T09:33:00.000-07:00

MAKING THE BARS:

1 cup butter

2 cups brown sugar

2 eggs

2 tsps. vanilla

2 1/2 cups flour

1 tsp. soda

1 tsp. salt

3 cups quick rolled oats

Cream together the butter and sugar. Mix in the eggs, vanilla.

Whisk together the flour, soda and salt. Stir in the oats.

Add dry ingredients to creamed mixture. Mix until well blended. Set aside

FUDGE NUT FILLING:

One 12 oz. chocolate chips

1 can sweetened condensed milk

2 tablespoons butter

1/2 tsp. salt

1 cup chopped pecans

2 tsp. vanilla

In top of double boiler, mix together chocolate chips, sweetened condensed milk, butter and salt.

Stir over boiling water until smooth. Stir in nuts and vanilla.

In bottom of a greased 15x10 inch baking pan. Spread 2/3 of oatmeal mixture. Cover with chocolate filling and dot with remaining oatmeal mixture.

Bake at 350 degrees for 25-30 minutes. Cool and cut.

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PECAN TOFFEE

2025-07-22T09:23:00.000-07:00

MAKING THE TOFFEE

Sprinkle on bottom of a greased 9" square pan:

1 cup chopped pecans.

Combine in a saucepan:

3/4 cup packed brown sugar

1/2 cup butter

Bring to a boil, stirring constantly for 7 minutes.

Remove from heat and spread over the nuts.

Sprinkle over the top 1/2 cup chocolate chips.

Cover the pan with a cloth for 5 minutes so the chocolate will melt. Spread the chocolate evenly over the top. Cut into squares while still warm.

Refrigerate to set.

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WILD WEST CHILI SOUP

2025-07-22T09:18:00.000-07:00

MAKING THE SOUP:

1 1/2 lbs. ground beef

1 cup chopped onion

2 medium cloves garlic minced

1 can beef broth

2 cans tomato soup

1 soup can water

2 cands kidney beans, undrained

3 cups cooked elbow macaroni

3 tablespoons chili powder

2 tablespoons vinegar

In a large heavy pan, brown beef and cook onion with garlic until tender. Stir to separate meat. Add remaining ingredients. Simmer 30 minutes. Stir occasionally.

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CHOCOLATE CHIP COOKIES Erin's Kitchen

2025-07-22T08:11:00.000-07:00

MAKING THE COOKIES:

2 cups butter

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp. vanilla

1 tsp. baking soda and 1/2 tsp salt mixed with 2 tsp. of hot water.

3 cups flour

chocolate chips

Mix all ingredients and bake at 350 degrees for 8-10 minutes or until slightly brown.

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CHICKEN LASAGNA Dianne Abbott Kitchen

2025-07-22T08:06:00.000-07:00

MAKING THE LASAGNA:

1 cup chopped onion

2 cloves garlic pressed

1/2 lb. mushrooms slices

1/2 cup butter

3 cups diced cooked chicken

One 16 oz. can diced tomatoes

1/2 cup chicken broth

2 tablespoons minced parsley

1 tsp. dry oregano

1 tsp. dry basil

1 tsp salt

1/4 tsp pepper

10 oz. lasagna noodles

3 cups shredded mozzarella cheese

1/2 cup parmesan cheese

Sauté onion, garlic, and mushrooms in butter. Stir in the rest of the ingredients except for the cheese. Bring to a boil. Cover for 2 minutes. Layer 2 layers of noodles and sauce with the cheese ending with cheese.

Bake 350 degrees for 20-25 minutes.

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