bettersfamilyrecipes.com

1 cup brown sugar
1/2 cup butter
2 tbl karo syrup
1.5 cup mlk
1 tsp vanilla
1 tsp nutmeg
6 eggs
cinnamon
Loaf of french bread

Combine brown sugar, butter and kar syrup on stove.
Pour into a 9×13 pan.
Cut french bread (about 1 inch thick) and place over mixture — squish them together.

In a separate bow, mix eggs, milk, vanilla, and nutmeg.
Pour over bread and sprinkle with cinnamon.

Cover and refrigerate overnight.

Preheat over to 350 degrees.
Bake for 45 minutes covered (tin foil) and 15 minutes uncovered.

1 large (6 oz) package strawberry jello
Make like jello and add:

1 (12 oz) can frozen orange juice concentrate
1 (12 oz) can frozen lemonade concentrate
2 cups cranberry juice
2 cups brandy or vodka

Freeze in ice cream pail 2-3 days

Fill glass 1/2 full with slush and add:
ginger ale or 7-up

6 oz water
1/4 tsp salt
1/2 tsp sugar
2 cups bread flour
1.5 active dry yeast

If you have a bread machine put ingredients in and let it do it’s thing otherwise mix / knead the dough and let rise for 20 minutes.

Preheat oven to 375 degrees for 10-15 minutes

Divide into twelve breadsticks rolling out to approx. 8 inches.

Bake on a greased cookie sheet until golden brown (approx. 10 – 15 minutes)

Can lightly sprinkle with salt or garlic salt before baking. Or brush with butter / pan spray.

750 ml Vodka
2.5 cups sugar
3 cups water
1/4 cup instant coffee (we use decaf)
1 tsp vanilla extract

Pour everything into a pot on stove.
Warm to dissolve sugar.

Put into empty 1.75 liter glass bottle OR return to original bottle (will not fit all in)

Store and enjoy!

Danielle’s favorite —
Kahula, milk, chocolate syrup on ice — top with whipped cream.

Tastes JUST like chocolate milk! 🙂

1 stick butter
1 stick margarine
1/2 cup sugar
1 cup chopped nuts (optional)
Graham crackers

Line a 14 x 17 jelly roll pan with foil.
Break crackers on lines.
Line pan with crackers (fit tightly together)

Boil butter, margarine, and sugar for 3 minutes.
Pour over crackers
Sprinkle with chopped nuts.

Bake at 325 degrees for about 11 minutes.

2 cups fresh pineapple
2 cups fresh mango
2 cups fresh strawberries

Blend the fruit in blender until smooth. Add sugar and fresh lime juice to taste. Pour in a mold and freeze.

Ingredients:

8 cups of water
1 (12 oz) can frozen orange juice concentrate
1 (12 oz) can frozen lemonade concentrate
2 cups sugar
1/4 cup lime juice
2 (46 oz) cans unsweetened pineapple juice, chilled
2 (2-liter) bottles ginger ale, chilled
2 (1-liter) bottles carbonated water, chilled
Fresh strawberries, halved lengthwise (optional)
Fresh orange slices (optional)

Large pitcher or bowl, combine the water and concentrates….stir to dissolve.
Stir in sugar and lime juice until sugar is dissolved.
Cover and chill for 4 hours.

To serve. pour half the juice mixture over an ice ring in a large punch bowl.
Slowly pour in 1 can of pineapple juice, 1 bottle ginger ale and 1 bottle of carbonated water
Stir gently to combine. Add strawberries and oranges.
Repeat when needed.

Can easily cut recipe in half since it does serve about 60 (6 oz) cups.

CAN SUBSTITUTE: Example — Hawaiian punch can be substituted for pineapple juice.

In a large casserole dish (at least 2.5 quarts) mix the following:
1 cup of flour (all-purpose or wheat)
1/4 tsp salt
3/4 cup sugar
2 tbl cocoa
2 tsp baking powder

Add:
1/2 cup milk
2 tbl vegetable oil (can also use butter or applesauce)
1/2 to 1 cup chopped nuts (optional)
Stir until blended to create the “batter”– this will also be the dish you cook it in.

In another bowl mix:
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup cocoa
Sprinkle this over the batter in casserole dish.

Pour 1 3/4 cup HOT water mixed with 1 tsp vanilla over all the ingredients.

Bake at 350 degrees for 40-45 minutes.

The batter bakes and makes a lava-type of dessert. Gooey chocolatey middle surrounded by cake. SOO good! 😉

Serve warm with cool whip and ice cream.

Ingredients:

3 to 4 Chicken Breasts — cooked and cubed
1 can Cream of Mushroom
1 can Cream of Chicken
1 cup sour cream
1 cup milk
1 cup shredded cheddar cheese
1 bag frozen veggies (broccoli, cauliflower, carrots…mixed if you chose)
Salt and Pepper
1 tsp garlic powder
1 bag of croutons or 1 package Ritz crackers
6 ounces egg noodles

Preheat oven to 350.
Cook noodles and drain.
Put vegetables in 9×13 baking pan.(can remain frozen)
Mix rest of ingredients all together in a bowl (do NOT include topping — croutons/crackers)
Spread mixture over vegetables.
Add topping.

Bake 45 minutes at 350 degrees or until middle is bubbly. YUMMM! 🙂

Dressing (Mix the day before)

1/2 c. sugar
1/3 c lemon juice
2 TBSP dijon mustard
1 TBSP poppy seeds
1/2 tsp. salt
2/c c. canola oil
2 TBSP finely chopped onion

2 bags romain lettuce
1 1/2 c. cashews
2 crisp unpeeled apples cut up (Granny Smith)
2 unpealed ripe pears cut up
1 1/2 c. craisens
8 oz Mozzarella cheese

Mix salad ingredients and serve with dressing on top or on the side.