Corned Beef and Cabbage - allrecipes.com

Ingredients

• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots, peeled and julienned
• 1 large head cabbage, cut into small wedges

Directions

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Lemon Jello Cake - Grandma Irene's Favorite

Cake:

1 box Lemon Cake Mix
1 pkg Lemon Jello- dissolve in 3/4 c water
   4     Eggs
3/4 c  Oil

Mix on med for 2 minutes. Bake at 350 for 35-40 minutes

Icing:

4 Tbs Lemon Juice
2  c    Powdered Sugar
          Water

Mix adding water until runny.

When cake somes out of oven, puncture with fork and cover with icing.

Magic Cookie Bars

  1/2 c  Margarine
1 1/2 c Graham Cracker Crumbs (1 full sleeve)
  1  c    Chopped Nuts
  1  c    Chocolate Chips
1 1/3 c Condensed Milk
1 1/3 c Flaked Coconut

Melt Margarine in a 9x13" pan, layer Crumbs on top, then Nuts, Chips & Coconut. Drizzle Milk evenly over everything.

Bake at 350 for 25 minutes. Wait 15 minutes before cutting.

Sticky Chex Mix

Mix:

  1  box Chex Mix
1/2 box Golden Grahams
  1  cup Sliced Almonds
  1  cup Flaked Coconut
 2 rows Crushed Oreos
  2 cups Salted Peanuts

Glaze:
1 1/4 c Butter
1 1/2 c Karo Syrup
1 1/2 c Sugar
-later-
 1  tsp  Vanilla
 1  bag Butterscotch


Boil Glaze 2 min. Remove from heat and add Vanilla. Pour over Cereal Mix. Add bag of Butterscotch, mix, lay on wax paper & spread evenly.

Very Sweet, limit intake before you start eating. We're not responsible if you start feeling queesy:)

This recipe makes a TON! (3 gallon-size ziplocs).  Freezes well.

Marce's Vomit (Crock Pot Chicken)

   3    Chicken Breasts

8 oz   Cream Cheese

1 can Cream of Chicken Soup- sometimes we use 2 cans

2 Tbs Butter (melted)

1 pkg Dry Italian Dressing - we use Good Seasonings

  3  c  Milk

Put Chicken in Crock Pot, Cover with sauce. Cook on High for 6 hours. Serve over rice.

Pretzel Jello (Eve Reese)

Ingredients:

3/4 c  Margarine (melted)
  2  c  Pretzels (crushed)
2 Tbs Sugar

1 pkg Cream Cheese
  1   c  Sugar
1 can  Crushed Pineapple (8oz.)
1 tub  Cool Whip (8oz.)

1 pkg Raspberry Jello (6oz.)
  2  c  Water (1 hot, 1 cold)
1 pkg Frozen Raspberries

Combine combine Margarine, Pretzels, and 2 tablespoons Sugar in a 9x13 pan. Bake 5 minutes at 425. Stir and pat down, then let cool.

Make sure you drain the Pineapple well, then mix it with the Cream Cheese, cup of Sugar, and Cool Whip. Spread over the pretzel crust creating a seal.

Dissolve the Jello mix in the Hot Water, then add the cold water and pour into the pan. Sprinkle the Raspberries on top.

Refrigerate at least 3 hours.

Enjoy :)

Oatmeal Raisin Cookies

Mix together

1/2 c  Butter
1/2  c  Shortening
 1    c  Sugar
1/2  c  Brown Sugar (packed)
 2        Eggs
1/4tsp Salt
1   tsp Baking Soda
1   tsp Vanilla

Then add

1 1/2 c Four
3 1/4 c Oats
      1 c Chopped Nuts (we use walnuts)
  1/3  c Coconut
1 1/2 c Raisins

Bake on an ungreased cookie sheet at 350 for 10 minutes