Sister Davis' Soup

1 can kidney beans or red beans, not drained
1 onion, chopped
carrots, peeled and chopped
1 can baked beans
1 kielbasa
2 Tbs. brown sugar
2 Tbsp. ketchup
1 Tbs. mustard
1 Tbsp. cidar vinegar
1 can corn, not drained

Place all ingredients in crockpot and mix.  Cook on high for 4 hours or low for 7-8.  Eat!

Fruit Dip

8 oz. light cream cheese, softened
3/4 c. brown sugar
1 c. light sour cream
2 tsp. vanilla
2 tsp. lemon juice
1 c. milk
1 pkg. vanilla instant pudding

Combine cream cheese and brown sugar.  Mix well.  Stir in remaining ingredients.  Refrigerate before serving and keep stored in the refrigerator.

Pumpkin Cream Cheese Muffins

makes 24 muffins

INGREDIENTS

For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

DIRECTIONS

• To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
• To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
• To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
• To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
• Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Vegan Waffles

4 c. bread flour
2 Tbsp. baking powder
1 tsp. salt
2 tsp. vanilla extract
1 Tbsp. nutmeg
2 Tbsp. cinnamon
5 - 6 c. rice, soy, or non-dairy milk of choice (or water)
If using water, add 1/2 c. sweetener (sugar, brown rice syrup, turbinado, maple syrup)

Mix all dry ingredients with whisk in large bowl.  Add liquids and stir until all lumps are just out.  Do not overmix.

Add enough liquid to make the batter somewhat runny.  Slight foaming of the batter is normal, do not stir it in.

Preheat waffle iron according to manufacturers directions.  Light mist waffle iron with oil.

When iron is ready, pour batter onto iron and cook until ready light signals, about 5 - 7 minutes.

Homemade Applesauce

20-ish med. apples of various varieties
1 c. water
1 c. apple cidar
3 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 tsp. cloves
4 tsp. lemon juice
1/4 c. granulated sugar
1/4 c. brown sugar

Cook in a crockpot on low for 8 hours.  Blend in blender for a smoother applesauce but only blend a little at a time after it has been allowed to cool.

Karen Giullian Cake Recipe

1 Duncan Heinz Cake mix (any flavor)
4 eggs
1 1/2 c. water
1/6 c. water
1/4 c. sweetened condensed milk
1/4 c. soft butter
1 large pkg. instant pudding mix (to match cake mix)
1/2 c. flour

Mix as directed on the box.  Bake at 325 F. for 45 minutes.

Top with canned butter cream frosting.

Trish's Blackberry Lemon Lime Bars

For Shortbread Crust:

1/2 lb. unsalted butter, room temp.

1/2 c. granulated sugar

2 c. flour

1/8 tsp. salt

Preheat oven to 350 F.

Cream butter and sugar until light and fluffy.

Combine flour and salt and add to the butter mixture just until blended.

Dump dough onto well-floured board and gather into a ball.  Knead a few times.

Flatten dough into a well-greased 9X13 pan.

Bake for 15-20 minutes, or until lightly browned.

For Filling:

4 XL eggs (or 5 L)

1 1/2 c. sugar

1/4 c. lime juice

1/2 c. freshly squeezed lemon juice

1/3 c. flour

12 extra large blackberries, gently cut into small pieces

lemon zest, if desired or available

While shortbread dough is baking, begin the filling.

Whisk together eggs and sugar well.

Add lemon and lime juices, mixing well.

Add flour and zest.

Gently cut berries, but DO NOT ADD TO LIQUID.

When crust is finished browning, remove from oven and immediately pour over lemon filling.

Drop berry pieces over the surface of the lemon filling.

Reduce temp to 300 F and bake for 25-35 minutes or until set when touched with the pad of your finger.

Let cool completely before cutting.  Keep refrigerated.

Before serving, dust with powdered sugar and garnish with an additional berry and mint leaves.