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• 4 cans big #2 Chunks of Pineapple
• 3 cans mandarin oranges
• 1 jar maraschino cherries
• 2 cups baby marshmallows
• 1 cup coconut
• 1 1/2 pints sour cream
• two cups of seedless grapes

Eleanor's (Connie's Mom) Chicken Supreme

Ingredients:

• 4 Chicken Breasts skinned and clean
• 1 can cream of mushroom soup
• 1 can condensed milk
• 3/4 cup of uncooked rice
• 1 4 ounce can sliced mushrooms drained
• 1 envelope onion soup mix
• 1/4 cup of white wine

Directions:
Mix the soup and milk - reserve 1/2 cup of this mixture .
Mix the soup and milk mix with rice, mushroom, 1/2 package of onion soup mix
Pour the blended ingredients into a baking dish
Place the chicken pieces on top of the mixture
Pour the reserved mixture now over the chicken
Sprinkle the balance of the onion soup mix over the top of the baking dish
Cover and bake in over at 350 for 1 hour
Then unconver in the oven for 15 minutes more minutes
Serve

• 1 Duncan Hines Deluxe Yellow Cake Mix
• 1 cup of Pecan Halves
• 1 Box 3 3/4 oz. Vanilla Instant Pudding
• 4 Eggs
• ˝ cup Cold Water
• ˝ cup Corn Oil
• ˝ cup Baccardi Rum

• 1/4 lb. Butter
• 1/4 cup Water
• 1 cup Granulated Sugar
• ˝ cup Baccardi Rum

Gilda's (Jim's Mom) Toll House Cookies

Ingredients

• 1 lb. Butter (or margarine)
• 1 1/2 cups Brown Sugar
• 1 1/2 cups White Sugar
• 4 Eggs (large)
• 4 tsp Baking Soda
• 6 1/2 cups Flour (not sifted) 
• 3 tsp Vanilla
• 2 cups chopped nuts (walnuts or pecans)
• 2 large bags of chocolate chips

Directions:

• Heat oven to 375. 
• Cream: butter, brown sugar, white sugar and then
• Add: eggs, baking soda, vanilla, flour and then
• Add: nuts and chocolate chips
• Keep: dough in refrigerator for a short time to settle dough before baking
• Place: small ball of dough for each cookie on greased cooking sheets
• Cook: at 375 for 10-12 minutes

Gilda’s (Jim's Mom) Mississippi Mud Bars with Cocoa Glaze

Mud Bar Ingredients:

• 4 eggs                                      
• 1˝ cup flour
• 1 cup butter – softened              
• Ľ cup cocoa
• 2 cups sugar                               
• Dash salt
• 1 teaspoon vanilla                             
• 1 cup chopped pecans
• 1 (7oz.) Jar marshmallow crčme (1Ľ cup)

Directions for Bars: Preheat oven to 350 degrees.  Grease 13" x 9” baking pan. In large bowl with electric mixer at medium speed, beat eggs, butter, sugar and vanilla until light and fluffy, scraping sides of bowl occasionally.  Add flour, cocoa and salt; beat until well blended. Fold in pecans.  Spread batter evenly in pan.  Bake 40-45 minutes.  Immediately place dollops of marshmallow crčme on cake, spread until smooth.  Let cool on wire rack for at least one hour before frosting (or chill until set, about 30 minutes).

Cocoa Glaze Ingredients:

• 1˝ cup confectioner sugar
• Ľ cup cocoa
• minimum 3 tablespoons milk
• 1 teaspoon vanilla

Directions for Glaze:  Mix confectioner sugar and cup cocoa, then stir in 3 tablespoons milk and one teaspoon vanilla until smooth. (Stir in additional milk, ˝ teaspoon at a time until desired consistency).  To freeze; wrap well, label and date (store up to 3 months).  Topping decoration (optional); one tube green decorating icing, red cinnamon candies, make a wreath with green frosting and decorate with red candies.

Aunt GG's (Connie's Aunt) "S" Cookies

Ingredients:

• 2 lbs Flour (8 cups)
• 1 lb Butter (or Margarine)
• 1/2 lb Sugar (1 cup)
• 1/2 cup Milk
• 2 tablespoons Baking Powder
• 1 tsp Vanilla
• 4 eggs

Directions:

Mix in all ingredients and then refrigerate dough overnight or for at least a half of day. Roll out a small "s" shaped portion of dough on an ungreased cookie pan for each cookie. Bake at 375. Bake 8 minutes on top shelf and then 8 minutes on bottom self (total 16 minutes).

Aunt Rose's (Jim's Aunt) Sandies (Jim's Binge Triggers)

Ingredients:

• 1 cup butter
• 1/4 cup confectioner's sugar
• 2 tsp vanilla
• 1 tbsp water
• 2 cups flour
• 1 cup chopped pecans

Directions: Cream butter and sugar, add vanilla, water, blend and add flour. Mix well and add chopped nuts. Form into small rolls, about 1 1/2" long-Bake on ungreased cookie sheet in slow oven-300 degrees for about 20 minutes until delicately brown. While hot, roll in confectioner's sugar.

Aunt Rose's (Jim's Aunt) Frying Pan Cookies

Ingredients:

• 3/4 cup sugar
• 1 cup chopped dates
• 2 eggs

Directions:

Combine in heavy skillet - cook over medium heat, stirring constantly until mixture pulls away from the pan, about 5 minutes - -Cool 5 minutes.

Then add:

• 1 tsp vanilla
• 1 cup chopped nuts
• 1 cup corn flakes
• 1 cup rice krispies
• shredded coconut

Directions: 

Add 1 tsp vanilla, 1 cup chopped nuts. Carefully work in 1 cup corn flakes and 1 cup rice krispies. Wet hands with cold water and form mixture into balls. Roll in shredded coconut. Set on cookie sheet and flatten.

Aunt Ev's (Jim's Aunt) Pepper Steak

Ingredients:

• 1 lb Sirloin Steak
• 1 Onion
• 1/2 lb Mushrooms or small can of sliced mushrooms
• 2 cloves of garlic minced
• 2 green peppers (yellow or red)
• 1 can of beef broth
• 1 can of stewed tomatoes (Italian Style)
• 1/2 cup olive oil or (extra virgin)
•  noodles or rice
•  salt and black pepper (to taste)
•  hot pepper liquid, few drops

Directions:

Melissa's (Our Daughter) Beet Salad

BEET SALAD adapted from The Moosewood Cookbook

Ingredients:

• 5 to 6 beets (2-3 inches in diameter)

• 2-3 tbs lemon juice
• 8-10 prunes pitted and sliced
• 2-3 medium cloves garlic
• 1/2 tsp salt
• black pepper to taste
• 1/2 cup chopped walnuts
• 1 cup chopped pinapples (fresh or canned in juice)
• 8-10 apricots sliced

Directions:

• Preheat oven to 400 F. wrap beets in foil and bake until tender (40-45 minutes) Rinse under cold water as you rub off skins.  Trim the edges and grate (by hand or in a food processor).  transfer to a bowl.

• Add all the remaining ingredients and mix well.  Chill until serving.

Even if you are not a beet person, this recipe is great. Melissa reports that "I have adapted the original and made it even more scrumptious". 

Steven’s*(Our Son) Corn Pudding Supreme

Ingredients:

• 1 15 oz can whole kernel corn-drained
• 1 15 oz can cream corn
• 1 box of Jiffy Corn Bread Mix (you didn’t think it was all by scratch did you?)
• 8 oz sour cream (the real thing not fat free- pour on the calories)
• 2 eggs (not egg beaters-must have the real cholesterol)
• 1/4 lb of butter-melted in microwave (not margarine-get real!)
• 3/4-1 cup sugar (optional-if you want it to be fantastic with a nice crust on top)

 Directions:

Drain the whole kernel corn. Then mix all ingredients by hand in mixing bowl and put into a glass casserole dish and put uncovered into oven @ 350 and cook for one hour. It is done when you can put a knife into it and it comes out cleanly. Ideally should serve warm. Be ready to be humble and accept the raves. Oh yes, warn any dieters that this dish should be added to their plate-after all it is a vegetable.

*Originally our friend's Marleen's but Steven has added his own touches (extra sugar) to win over the hearts of all of the cooks for whom he has made this dish.

Paulette's (Jim's Sister) Quick Chocolate Cheese Pie

Ingredients:

• Pre-made Graham Cracker Crumb Pie Crust
• 1 package Instant Chocolate Pudding Mix
• 1 3 oz. Cream Cheese package at room temperature
• 3/4 cup of milk
• 2 tsp sugar

Directions:

Into a blender put all ingredients. Blend them till smooth and then pour into pie crust. Put pie into refrigerator and let jell. Serve cold. Can serve with whipped cream if so desire.

Karen's (Connie's Sister) Peanut Butter Pie

Ingredients:

• 1 9" Chocolate Keebler Graham Cracker Crust
• 1/3 cup of Peanut Butter
• 4 oz. of Cream Cheese
• 1/2 cup milk
• 1 tsp. of Vanilla
• 1 cup confectioner sugar
• 8 oz Cool Whip

Directions:

Cream peanut butter and cream cheese. Gradually add the milk until creamy. Also add the vanilla. Fold in Cool Whip, then put mix into pie crust and then freeze pie.

Lucille's (Jim's Sister) Carrot Cake

Cake Ingredients:

• 2 cups of Flour
• 2 teaspoons Baking Powder
• 1 & 1/2 teaspoons Baking Soda
• 1/2 teaspoon Salt
• 2 teaspoon Cinnamon (mmmmm!)
• 2 cups Sugar
• 1 & 1/2 cups Corn Oil
• 4 eggs
• 2 cups Grated Carrots-Packed in cups
• 1 81/2 oz. can Crushed Pineapple-(Suggestion: Just use 1/2 can and drain)
• 1/2 cup Chopped Walnuts

Cake Directions:

• Sift flour, baking power, baking soda, salt and cinnamon together in a large bowl. Then:
• Add sugar, corn oil and eggs and mix well. Finally:
• Blend in carrots, pineapple and nuts
• Put into a greased 9x13 Pan Cake Pan
• Bake at 350 for 40 minutes or until toothpick stuck in center comes out clean
• Cool cake and then frost

Frosting Ingredients:

• 1/2 cup Butter
• 8 oz. Cream Cheese ( Oh Yeh!)
• 1 teaspoon vanilla
• 1 pound Powdered Sugar

Frosting Directions:

• Blend room temperature butter, room temperature cream cheese and vanilla. 
• Add sifted powered sugar gradually
• Frost the cooled cake and enjoy!

Nina's (cousin) Dump Cake "Dump Everything In"

Ingredients and Directions:

• Fill an empty (cake mix sprinkled) Angel Food Pan or Bundt Cake Pan with the following ingredients in order and in layers beginning with:
• 1 can cherry pie filling
• 1 can drained crushed pineapple
• 1 box Butter Pecan or any other Cake Mix which was sprinkled around the cake pan prior to putting in first ingredients.
• 1 cup chopped pecans, or any nuts of choice
• 2 sticks of butter, which are broken into little slices or bits and spread over the last layer top
• Bake in oven at 350 for 1 hour
• Serve warm or cold, scoop out with spoon
• Serve with ice cream or whipped cream

Marleen's (Our friend) Favorite Baked Beans

Ingredients:

• 2 large cans of Bush's baked beans or any other good brand
• 4 pieces of pre-fried bacon (loosely crumbled)
• 1 large onion - cut in large pieces
• 6 Tablespoons of Ketchup (more or less as desired)
• 6 Tablespoons of Dark Brown Sugar (more or less as desired)
• 1/2 Green Pepper - cut in medium size pieces

Directions:

Open and drain two cans of beans in colander - do not rinse. Remove any fat chunks from beans. Place in large corning ware dish. Now add: all of the additional ingredients. Cook in microwave with cover on for 12 to 15 minutes at power level 8-9. Let stand 30 minutes to 1 hour before serving. This can be made several hours ahead of meal and then just heat to serve. Great as leftover the next day. And can be served cold.

Diane's (Our Friend) Cheese Squares

Ingredients for Crust:

• 1 Box Duncan Hines Golden Cake Mix
• 1 Stick butter softened to room temperature (not melted)
• 1 cup chopped pecans
• 1 egg

Directions for Crust:

Mix in all ingredients. Put into greased 9 x 13 pan. Press in to bottom of pan (mix should be crumbly prior to pressing into pan). Now prepare the topping.

Ingredients for Topping:

• 1 Box (16 oz.) confectioner's sugar
• 3 eggs
• 1 tsp vanilla
• 8 oz. package of cream cheese

Directions for Topping:

Blend in "topping" ingredients until smooth. Pour over top of the uncooked crust in pan. Put pan into center of oven. Bake 1 hour at 300. It is done when you can put a knife into it and it comes out cleanly.

Alice's (Our friend) Better than Sex Chocolate Cake

Ingredients

• 1 package (2 layer size) German Chocolate Cake Mix
• 1 can (14 ounces) sweetened condensed milk
• 1 jar Mrs. Richardson's fudge sauce, or other brand
• 1 container (8 ounces) whipped topping, such as Cool Whip
• 2 Health toffee bars, crushed

Directions:

Bake cake, according to package directions, in an oblong baking pan. As soon as the cake comes out of the oven, poke holes in it with the end of a wooden spoon. Pour sweetened condensed milk over the cake. Cool 20 minutes. Spread fudge sauce (warm sauce slightly, with lid off, in the microwave) over cake.

Top with whipped topping, sprinkle with crushed Heath bars.