Ingredients:

• 2 & 1/2 cups fresh corn (About 5 ears)
• 3 Large Eggs
• 3/4 cup milk
• 3 Tbsp. butter , melted
• 3/4 cup plain flour
• 3/4 cup corn meal
• 1 (8oz.) pkg. fresh mozzarella  cheese, grated
• 2 tbsp. chopped chives
• 1 tsp. salt
• 1 tsp. pepper

Directions:

1. Pulse first 4 ingredients in food processor 3 to 4 times or just until corn is coarsely chopped.

2. Stir together flour and next 5 ingredients in a large bowl.Stir in corn just until dry ingredients are moistened.

3. Spoon 1/2 cup batter for each cake onto a hot and lightly greased  griddle or a large non stick pan, to form 2 inch cakes.

( Do not spread or flatten cakes.)  Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other side.

• 1- 8 oz. pkg. cream cheese
• 8 oz. sour cream
• 1/2 cup sugar

Directions:

Blend together cream cheese, sour cream and fold in 3 cups Cool Whip. Then spoon into a graham cracker crusts and top with any kind fruit … blueberries, strawberries or peaches etc.

• 4 chicken breasts
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 2 stalks celery, diced
• 1 large onion, chopped
• 1/2 teaspoon poultry seasoning
• 3 cloves garlic, minced
• 1 cup Minute Rice

Directions:

Mix the cans of soup with the rice at the bottom of the crock pot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and 1 can celery soup.)

Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup. Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours. Or cook on high for 3-4 hours.

• 1 lb. Velveeta Pasteurized Prepared Cheese Product
• 1 pkg. (10oz.) frozen spinach
• 4 oz. (1/2 of 8-oz.pkg.) Philadelphia cream cheese
• 1 can (10oz) RO*TEL diced tomatoes & Green Chilies
• 8 slices bacon

Directions:

Cut Velveeta Pasteurized Prepared Cheese Product into 1/2 -inch cubes; place in large microwaveable bowl. Add frozen spinach (thawed and drained), Philadelphia cream cheese (cut up), RO*TEL diced tomatoes & Green Chilies (undrained), bacon, crisply cooked, drained and crumbly.

Microwave on high 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 minutes.Serve hot with tortilla chips or assorted cut-up vegetables. 4 cups or 32 servings, 2 Tbsp.each.

• 2 tablespoons butter
• 2 tablespoons chopped onion
• 1 (3-ounce) jar pimiento, chopped
• 1 can cream of mushroom soup
• 1 cup grated cheddar cheese
• 2 (16-ounce) cans black-eyed peas, drained
• Buttered bread crumbs

Directions:

Melt butter in saucepan or skillet; cook onion in butter. Add pimiento, soup, and cheese. Add to peas and pour into greased 2-quart casserole. Top with bread crumbs and bake at 350 degrees for 20 minutes. 6 to 8 servings.

• 20 Ritz crackers – crumbled
• 3 egg whites, beaten
• 1 cup pecans, chopped
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup whipping cream, whipped

Directions:

Mix all ingredients and bake in buttered 9-inch pan,no crust, for 25 minutes at 350 degrees. Top with whipped cream. Refrigerate 2 or more hours before serving. Serves 6.

• 3 lbs.potatoes
• 1/3 cup Italian dressing
• 4 hard cooked eggs,chopped
• 3/4 cup chopped celery
• 1/3 cup chopped onion
• 1/4 cup chopped cucumber
• 1/4 cup chopped green pepper
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tsp.prepared horseradish
• Chopped fresh tomatoes

Directions:

Place potatoes in a saucepan; cover with water. Bring to a boil and cook until tender; drain and cool. Peel and cube potatoes; place in large bowl. Add dressing and toss to coat. Cover and chill for 2 hours. Add eggs, celery, onion, cucumber and green pepper. Mix well. In a small bowl, combine mayonnaise, Sour cream and horseradish; mix well. Pour over potato mixture and toss to coat. Chill for at least 1 hour. Top with tomatoes. Yield: 8-10 servings.

• 2 cups all purpose flour
• 2 cups sugar
• 2/3 cup baking cocoa
• 2 tsp. baking soda
• 1 tsp.baking powder
• 1/2 tsp. salt
• 2 eggs
• 1 cup milk
• 2/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup brewed coffee, room temperature

Peanut Butter Frosting:

• 1 pkg.(3 oz.) cream cheese, softened
• 1/4 cup creamy peanut butter
• 2 cups confectioners sugar
• 2 tablespoons milk
• 1/2 tsp.vanilla extract
• miniature semisweet chocolate chips

Directions:

In a mixing bowl, combine dry ingredients. Add eggs, milk, oil and vanilla; beat for 2 minutes. Stir in coffee (batter will be thin). Pour into a greased 13-in. x 9in. x 2-in. baking pan. Bake at 350 degrees for 30-40 minutes or until a wooden pick inserted near the center comes out clean. Cool completely on a wire rack. For frosting, beat the cream cheese and peanut butter in a mixing bowl until smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with chocolate chips, if desired. Serves 16-20.

• 2 cups crushed vanilla wafers (about 50)
• 1 cup chopped pecans
• 3/4 cup butter or margarine, softened

Cake:

• 1 box (18- 1/4 ounces ) spice cake mix
• 1 can (16 ounces) solid-pack pumpkin
• 1/4 cup butter or margarine, softened
• 4 eggs

Filling/Topping:

• 2/3 cup butter or margarine, softened
• 1 package (3 ounces)cream cheese, softened
• 3 cups confectioners’ sugar
• 2 teaspoons vanilla extract
• 1/2 cup caramel ice cream topping

Directions:

In a mixing bowl on medium speed, beat the wafers, pecans and butter until crumbly, about 1 minute. Press into three greased and floured 9 in. round cake pans. In another mixing bowl, beat cake mix, pumpkin, butter and eggs. Spread over crust in each pan. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes; remove to wire racks and cool completely. For filling: combine butter and cream cheese in a small mixing bowl. Add vanilla and sugar; beat on medium until light and fluffy, about 3 minutes. Thinly spread between layers ( crumb side down) and on the sides of cake. Spread caramel topping over the top of cake, allowing some to drip down the sides. Store in refrigerator. Makes 16 to 20 servings.

• 1 pkg-6 oz. semi-sweet Chocolate morsels
• 2 Tablespoons margarine
• 1 egg- beaten
• 1 small pkg. miniature colored marshmallows (or 1/2 of a 10 oz. pkg. for 1 batch)
• 1/2 cup chopped pecans
• Angel Flake coconut-7oz. size for one batch.

Directions:

Melt margarine and chocolate over hot water. When melted, remove from heat and add beaten egg. If too thin, put back over water and cook a little more.

After this mix is close to room temp., add nuts. Stir well, then add marshmallows. Stir well. Spread coconut on wax paper. Dip by spoonfuls onto coconut. Shape into 2 long rolls (logs). Refrigerate until set and then slice.