Strawberry Daiquiri Cake by Jana (Allison) Yocum

Strawberry cake mix
sweetened condensed milk
1 can frozen strawberry daiquiry mix (thaw before using)
Cool Whip
Fresh Strawberries

Bake cake according to directions - When done poke holes with wooden spoon all over cake then pour thawed daiquiri mix over cake.  Cool in fridge then top with cool whip and fresh strawberries.  Keep refrigerated.

Spicy Saucy Sister's Shrimp by Rose Noxon & Anna Brody

2 lbs. cooked shelled and deveined shrimp
1/2 cup apricot jam
1 tbsp. brandy
1 cup spicy mango marinade

In a medium sauce pan mix the brandy and the apricoty jan and warm till melted.  Then stir in the mango sauce. 

Pour over shrimp and allow to marinade overnight. 

Fruit Bread Pudding by Rose Noxon and Anna Brody

1 load french bread cubed and dried
2 tsp. vanilla
4 cup whole milk
2 cup sugar
3 large eggs
1 tsp. cinnamon
1 tsp. nutmeg
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup dates
1/4 cup apricots

Mix all ingredients except bread cubes in a large bowl. 

Toss bread in lightly and turn into buttered 9 x 13 baking dish. 

Bake at 350 degrees for 75 minutes. 

Top with Brandy Hard Sauce, Ice Cream, or Whipped cream laced with brandy

Blackberry Cheese Mini Tarts by _________

for 60: 

4 15 count pkgs. Phyllo mini cups (frozen)
1 bag frozen blackberries
1 sm bag sliced almonds
grated rind from 1 lemon
4 tbsp. sugar
1/2 tsp. cinnamon
1/2 32 oz. container Dannon Lite Vanilla Yogurt
2 - 8 oz. tubs fat free whipped cream cheese

1. Bake phyllo cups at 350 degrees for 5 min.  Cool.
2. Lay frozen blackberries on paper towels (individually) to thaw and drain. 
3. Mix yogurt, cream cheese, lemon rind, sugar and cinnamon.  Spoon into cooled phyllo mini shells.  Garnish w/ 1 blackberry on each and several almond slices.  Dust w/ powdered sugar. 

For weight watcher dieters:  each filled shell = 1 point

Can serve immediately or refrigerate for up to 3 days covered. 

To make larger version, cut wonton wrappers in half.  Cross over 2 halves in each of cupcake cups in pan (spray with Pam first). 
Put in filling and bake 10 minutes at 350 degrees F Then garnish with berries, almonds and powdered sugar. 

Cranberry Appetizers by Mazie Dunn

1/2 cup whole cranberry sauce
1/3 cup softened cream cheese
1/4 cup minced crab meat
2 Tablespoons of all green onion parts-dice

Beat cream cheese, crab meat and green onions. 
Fill: phylo shells with about 1 tsp. cream cheese mixture and
Top:  1 tsp. of cranberry
Bake 10 minutes at 375 degrees

Pizza Roll-Ups by Darlene Blizzard

1/2 pound ground beef
1 can (8 oz.) tomato sauce
1/2 cup shredded mozzarella cheese
some diced pepperoni
1/2 tsp. dried oregano
salt and pepper to taste
2 tubes (8 ounce each) refrigerated crescent rolls

In a skillet, cook beef over medium heat until no longer pink, drain. 
Remove from the heat.  Add tomato sauce, mozzarella cheese and oregano - mix well.  Separate crescent dough into eight rectangles pinching seam together.  Place about 3 tablespoons of meat mixture along one side of each rectangle.  Roll up, jelly-roll style, starting with long side.  Cut each roll into three pieces.  Place, seam side down, 2 inches apart on greased baking sheet.  Bake at 375 degrees for 15 minutes or until golden brown.  Yields 2 dozen

Toffee-Topped Bars by Marilyn Fritsch (Allison)

2 cups packed brown sugar
2 cups all purpose flour
1/2 cup butter (1 stick) softened
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup milk
1 egg
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
1/4 cup coconut (optional)

Preheat oven to 350 degrees.  Lightly grease 13 x 9 pan.  In a large mixing bowl, mix together brown sugar and flour.  Using a cutter or 2 knives cut in butter until it resembles course crumbs.  Remove 1 cup mixture set aside.  Add baking powder and salt.  Using a form, lightly beat vanilla, milk, and egg.  Beat until smooth.  Pour in pan.  In a small bowl mix chips, nuts & coconut.  Sprinkle reserved crumbs over batter.  Springle chips and nuts over crumb mixture.  Bake at 350 degrees for 35 minutes.  Cool bars completely before slicing.  Use a serrated knife to cut.  Makes 24.  Store in airtight container. 

Pecan Nut Cups by Cathy Eddy

3 - 4 oz. cream cheese
1/2 cup butter
1 cup flour

Mix until holds shape.  Roll into 24 balls the size of walnuts.  Shape in tart pan. 

Filling: 
1 egg
1 Tab. butter
3/4 cup brown sugar
1/2 Tab. vanilla
3/4 cup chopped pecans
Mix, Fill tarts and bake 325 degrees for 30 minutes. 

Mardi Gras Sugar Crisps by Dianne Hostutler
Time:  3 hrs.  Serves 100 Preheat oven to 350 degrees

3 cups white sugar
1 cup shortening
3 eggs
3 tsp. vanilla
1 cup buttermilk w/ 1 tsp. soda
5 - 6 cups flour w/1 tsp. baking powder

Cream shortening and sugar.  Add eggs and vanilla.  Mix well alternatly add buttermilk and flour mixtures. 
Cover and refrigerate overnight.  Roll on floured surface to 1/4" thickness.  Cut with your favorite cookie cutter.  Bake 8-10 min. at 350 degrees.  Do not over bake. 

Frosting

3/4 white crisco
2 egg whites
evaporated milk
2 lbs. powdered sugar
2 tsp. lemon flavoring
Combine Crisco, egg whites and lemon flavor.  Add small amounts of powdered sugar and evaporated milk to make speadable consistancy.  Freezes Well. 

Pineapple Cheese Ball by Gail Owens

2 - 8 oz. cream cheese, softened
2 small French Vanilla Pudding
20 oz. crushed pineapple, well drained
crushed pecan pieces

Mix together (I used my hands), cream cheese and pudding.  Add crushed pineapple.  Chill several hours, shaped into logs or balls and roll in crushed pecan pieces (on waxed paper).  Serve with graham crackers, vanilla wafes, or tea breads, such as zucchini bread. 

Ham and Pineapple Spread by Gail Owens

2 - 8 oz. cream cheese, softened
20 oz. can crushed pineapple, well drained
About 7 or 8 sliced luncheon ham meat into small cut-up. 

(Mix by hand) all together mixed well blend.  Chill for several hours and set aside before serving. 

Linda's Spinach Dip by Barb Williamson Roberts

10 oz. frozen chopped spinach, drained well
1 - 16 oz. sour cream
1 cup Hellman's mayo
1 pkg. Knorr dry vegetable soup mix
1 - 8 oz. can water chestnuts, drained and chopped
3 green onions, chopped

Mix well, all ingredients in medium bowl.  Chill.  Serve with veggies or crackers

Barbecue Mini Dogs by Gladys Ferrebee

2 pkg. Hillshire Farm Beef Lit'l Smokies
Great Value Honey Barbecue Sauce
Brown Sugar
1 lb. bacon

Wrap mini dogs with bacon, secure with toothpicks.  Put in a dish.  Cover with brown sugar and barbecue sauce and bake for 30 minutes in 375 degree oven.  Cool a few minutes and serve. 

Jalapeno Caps by Tina Barnhart

Ingredients: 

5 dozen Jalapenos
milk
flour
ranch dressing
1/2 cup of real horseradish

Take 5 dozen jalapenos, clean and thinkly slice them.  Dip them into milk and flour, and then deep fry them until they are golden brown.  Mix 1/2 cup of horseradish and 1 cup of ranch dressing.  Use as a dip. 

Angel Lush with Pineapple by Alice Bungard

1 pkg. (4 serving size) Jell-o Vanilla Flavor Instant Pudding
1 cup (20 oz.) crushed pineapple in juice, undrained
1 cup thawed Cool Whip whipped topping
1 pkg. (10 oz.) prepared round angel food cake
10 small strawberries

Mix dry pudding mix and pineapple with juice in a medium bowl.  Gently stir in whipping topping. 
Cut cake horizontally into 3 layers. 
Place bottom cake layer, cut side up, on serving plate.  Spread 1-1/3 cups of the pudding mixture onto cake layers.  Spread with remaining pudding mixture.  Refrigerate at least 1 hour or until ready to serve.  Makes 10 servings. 

Health Bar Cake by Tamara Kerns

1 box german chocolate cake mix
14 oz can sweetened condensed milk
3/4 cup caramel
4 Health or Skor bars crushed

Bake cake as directed on box.  Poke holes the size of a pencil all over top of cake.  Mix thoroughly the carmel and milk.  Serves 8-10

Drizzle over cake making thin layer.  Refrigerate until completely cool.  Cover with Cool Whip.  Sprinkle with the Heath or Skor bars. 

Whip Topping: 

Beat 1-1/2 cups heavy whipping cream with 1 tbls. vanilla and 2 tablespoons powdered sugar until still peaks form.