Come stroll with me through cyberspace! We are looking for favorite new recipes from our web friends. Here are some I have retrieved and am sharing with you.

If you have a recipe to share, e-mail it to me; and it will appear on this page so we can all sample your culinary expertise.

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Apple Swirl Cake - from Holy Cow

1 package of yellow cake mix
1/4 cup sugar
2 tsp. cinnamon      
15 oz. can of applesauce
3 eggs

Grease and flour a 10" tube pan.  Mix cake mix according to directions on box but omit the water.  Mix the cinnamon & sugar together and set aside.  Mix cake mix mixture, applesauce and 3 eggs until moist, then beat for 2 minutes at high speed.  Pour 1/2 of batter in pan, sprinkle sugar mixture, and cover with remaining batter.  Bake at 350 for 35-45 minutes.  Test with toothpick. Cool upright for 25 minutes, then turn cake out of pan, and place on plate.  Pour powdered sugar icing glaze over cake.

Powdered Sugar Icing Glaze
1 cup powdered sugar       
1/4 tsp. vanilla or almond flavoring
1 1/2 Tbsp. milk           
1 Tbsp. melted butter

In a mixing bowl stir together all ingredients till smooth.  If more is needed, just repeat recipe. 

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Honey Bun Cake - from Holy Cow

1 cup brown sugar
3 tsp. cinnamon
1 box yellow cake mix
3/4 cup vegetable oil
4 eggs
1 cup sour cream                           

Grease & Flour a 9x13" pan. Mix brown sugar & cinnamon together and set aside. Mix cake mix, eggs, sour cream and vegetable oil together.  Pour half of batter into pan.  Sprinkle half of sugar mixture on top of batter.  Pour the rest of batter on, and sprinkle the rest of sugar mixture on top.  Bake at 325 for 45-50 minutes. 

  Icing:
3 cups of powdered sugar           
2 tsp. vanilla
1/2 cup milk
Mix together.  while cake is hot, poke holes over top and spread icing.

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The next three are easy and tasty recipes I found recently:

Taco Plate - from Eve

1 lb. ground beef
1 onion, chopped
2/3 cup Ortego Hot Taco Sauce
{It is not really that hot.)
1 small can chopped green chilies
1/2 tsp. salt
2 cups tortilla chips, broken up
1 cup shredded cheddar cheese
1 tomato, diced
lettuce, shredded or torn into small pieces

Brown ground beef and onion. Stir in taco sauce, chilies and salt. Cover and cook for 6 to 8 minutes, until heated through. Divide chips into portions & spoon meat mixture over them. Top with cheese. Sprinkle with tomatoes and lettuce.

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Cheeseburger Casserole - from Eve

1 lb. ground beef
1 onion, chopped
1 (10 1/2 oz.) can tomato soup
1 (8 oz.) can peas, UNDRAINED
1 tsp. salt
pepper to taste

Brown ground beef and onion. Add soup, peas, salt and pepper. Pour into 1 1/2 quart casserole. Top with biscuits below:

Cheese-Filled Biscuits
1 cup flour
1 1/2 tsp. baking powder
2 Tbsp. shortening
1/2 cup plus 1 Tbsp. milk
8 3/4 inch cubes cheese

Mix flour and baking powder. Cut in shortening until particles are fine. Add milk, stir until dough clings together. Knead only 12 times. Divide dough into 8 pieces. Mold dough around cheese cubes. Place pieces of dough on top of meat mixture in casserole. Bake at 450 for 25 to 30 minutes.

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Tater Tot Casserole - from Eve

2 lbs. ground beef
1 large or 2 smaller onions, chopped
2 cans cream of celery soup
2 (10 oz. each) pkg. frozen Tater Tots

Spread ground beef in the bottom of an 8 1/2x11" baking pan. Sprinkle onion over meat. Spread soup over onion. Top with Tater Tots. Bake at 350 for 1 hour. No salt needed. (Note: It is not necessary, but this is even better if you sprinkle 1 to 1 1/2 cup grated cheddar cheese over the soup and use onion Tater Tots.)

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Mango Cream - from Lilliesoffield

5 large ripe mangoes
OR 2 cans (14 oz. each) mangoes, drained
2 oranges
(peeled, seeded and cut in small pieces) sugar
1 Tbsp. lemon juice
2 cups whipping cream
1 cup pecan pieces
12 green maraschino cherries

Peel fresh mangoes; swirl mangoes in blender until smooth. Add sugar to taste. Stir in oranges and lemon juice. Whip cream and fold into mango mixture. Add pecans. Serve in parfait glasses. Top each with a green cherry. Makes 12.

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Fantastic Fall Cobbler - from Lilliesoffield

1 pkg. yellow cake mix
1/2 tsp. ground cinnamon
1/4 tsp.ground nutmeg
1 cup butter (softened)
1/2 cup chopped nuts
1 (21 oz.) can peach pie filling
1 (16 oz.) can whole cranberry sauce
vanilla ice cream

Preheat oven to 350. Combine dry cake mix, cinnamon and nutmeg in a bowl. Cut in butter with pastry blender until crumbly. Stir in nuts; set aside. Combine peach pie filling and cranberry sauce in ungreased 9x13x2" pan. Mix well. Sprinkle crumb mixture over fruit. Bake 45 to 50 minutes or until golden brown. Serve warm with vanilla ice cream.

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Holiday Wassail - from Lilliesoffield

1 gallon apple cider
1 large can pineapple juice (unsweetened)
3/4 cup tea (can use herb tea)
1 Tbsp. whole cloves
1 Tbsp. whole allspice
2 sticks cinnamon

Place cloves, allspice and cinnamon in a cheesecloth sack. This is great cooked in a crock pot. Let it simmer very slowly for 4 to 6 hours. You can add water if it evaporates too much. Serves 20.

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Gingerbread Cookies - from Lilliesoffield

1 cup sugar
2 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup melted margarine
1/2 cup evaporated milk
1 cup unsulfered molasses
3/4 tsp. vanilla extact
3/4 tsp. lemon extract
4 cups stone-ground or unbleached flour, unsifted

Combine sugar, ginger, nutmeg, cinnamon, salt and baking soda. Mix well. Add the melted margarine, evaporated milk and molasses. Add the extracts. Mix well. Add the flour, 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers. Knead the dough for a smoother texture. Add up to 1/2 cup additional flour if necessary to prevent sticking. When the dough is smooth, roll it out 1/4" thick on a floured surface and cut it into cookies. Bake on floured or greased cookie sheets in a preheated 375 oven for 10 to 12 minutes. The gingerbread cookies are done when they spring back when touched.

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Pecan Salmon - from Sarah

1 1/2 Tbsp. Dijon mustard
1 1/2 Tbsp. butter
1 1/2 Tbsp. honey
1/4 cup fresh bread crumbs
1/4 cup finely chopped pecan halves
1 1/2 tsp. chopped fresh parsley
3 (4 oz.) salmon fillets
3 lemon slices (optional)

Mix mustard, butter and honey. Set aside. Mix crumbs, pecans and parsley separately. Set aside. Salt and pepper salmon to taste. Place on a lightly sprayed baking sheet. Brush salmon with honey mustard mixture. Pat tops with bread crumb mixture. Bake at 400 for 10 minutes per inch of thickness (measured at thickest part of fillets). May serve with lemon wedges.

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Great Meat Loaf - from Sarah

1 1/4 lb. ground turkey
3/4 cups Stove Top Stuffing (dry) (Use proportion of seasoning for amount of crumbs used.)
1 egg
1/4 cup milk

Mix all ingredients and shape into a loaf or put into a sprayed loaf pan. Bake at 350 for 1 hour.

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JELLO SALADS/DESSERTS
--- from Eve

Need an old fashioned Jello Salad/Dessert for a Holiday Get-together, Progressive Dinner or Pot Luck? Some of my own good ones follow: (Of course Pretzel Salad is still our very favorite (see Past Recipes) but you can't make it EVERY time.)

Cherry Delight

1 1/2 cups graham crackers
1 Tbsp. sugar
3/4 stick melted oleo
1 (8 oz.) pkg. cream cheese
1 pkg. Cherry Jello
1 cup powdered sugar
1 pkg. Dream Whip
1 can Thank You Cherry Pie Filling
1 1/2 cups boiling water

Crush graham crackers into crumbs. Add sugar and melted oleo. Mix well & pat above mixture into the bottom of an 9x13" pan. Place cream cheese and powdered sugar in mixer. Beat until smooth. In another bowl, prepare Dream Whip per pkg. directions. Fold this mixture into the cream cheese mixture. Spread this over the cracker crumbs. Spread cherry pie filling over cheese layer. Dissolve cherry Jello in boiling water and refrigerate until it begins to congeal. Spread over the top of the pie filling. Chill until set.

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The Original Jello Salad

2 pkg. Lime Jello
2 pkg. Dream Whip
(adding milk & vanilla as per pkg.)
2 cans Mandarin oranges
1/4 cup coconut (long shreds)
2 handfuls (approx. 40) minature marshmallows
1/2 cup chopped walnuts

Prepare Jello as directed on pkgs. (using full amounts of water) Place in refrigerator until sirupy. Prepare Dream Whip as per pkg. After Jello is sirupy, beat the two together. Add other ingredients, pour into 9x13" pan and chill until set.

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Apricot Deluxe

1 large (6 oz.) Apricot Jello
2 cups hot water
1/2 cup pineapple juice
1/2 cup sugar
1 (8 oz.) cream cheese, softened
2 pkg. Dream Whip
(mixed according to pkg.)
1 can (20 oz.) crushed pineapple, drained
1 large can peeled apricots or 2 smaller cans (10 oz. each), cut in pieces
1/2 cup walnuts

Beat cream cheese. Dissolve Jello in hot water and add pineapple juice. Add this to cream cheese and beat with sugar. Refrigerate until it begins to thicken. Add beaten Dream Whip, pineapple, apricots and walnuts. Mix well, but lightly. Spread in 9x13" pan. Refrigerate till set.

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1 large (6 oz.) box Apricot Jello
1 cup minature marshmallows
2 cups boiling water
2 cups cold water
1 (20 oz.) can crushed pineapple
(drain and save the juice)
3 bananas, sliced

Mix first 3 ingredients until marshmallows are melted. Add cold water and crushed pineapple, saving juice for topping. Pour into 9x13" dish and chill until sirupy. Add bananas. Chill. Ice with topping below:

Topping
1/2 cup sugar
2 Tbsp. flour
2 Tbsp. butter
1 beaten egg
1/2 cup pineapple juice
8 oz. cream cheese, softened
1 pkg. Dream Whip, prepared

Mix sugar and flour. Add butter, egg, juice. Cook until thick. Add cream cheese. Cool. Fold in prepared Dream Whip. Spread over set salad and refrigerate.

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Large Cherry Jello Mold - 10" Bundt Pan

2 (6 oz. each) pkgs. Cherry Jello
4 cups hot water
1 large can (20 oz.) crushed pineapple
drained and juice saved
8 oz. cream cheese
2 cups (large size) Cool Whip
1/2 cup Bing cherries (each cut in 4)
(This is approx. 25 cherries.)
1/2 cup chopped nuts

Mix cherry Jello with 4 cups hot water until dissolved. Refrigerate until slightly thickened. Mix cream cheese with mixer until creamy and add pineapple juice, a little at a time, until all is blended. Fold in nuts and cherries. Then fold in Cool Whip. (Just fold in, don't whip.) Pour into a large container - I use a Bundt Pan. Chill overnight. Dip mold in warm water and let set a while before unmolding.

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Lime Jello Salad

1 large can Carnation milk
(put in freezer until mushy
1 cup crushed pineapple, juice and all
8 oz. pkg. cream cheese, softened
2 pkg. Lime Jello
2 Tbsp. sugar

Heat pineapple and juice. Add Jello and dissove. Beat cream cheese separately then add and cool mixture. Whip milk until stiff. Add sugar. Fold in Jello mixture. Turn into an 8x8" pan.

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Marshmallow Raspberry Jello Salad

2 small pkg. (3 oz. each) Raspberry Jello
3 cups boiling water
1 (10 oz.) box frozen raspberries
2 1/2 cups applesauce

Dissolve Jello in boiling water. Stir in frozen raspberries. Mix well. Add applesauce. Pour into mold or 8x8" pan. Chill then spread on topping:

Topping:
1/2 pint sour cream
3/4's of a 7 oz. jar marshmallow cream.

Mix and spread over jello that has set. Refrigerate.

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1 (16 oz.) can pears
1 cup pear juice
(add water to make the cup)
1 pkg. (3 oz.) Lime Jello
8 oz. pkg. cream cheese, softened
1 small bottle maraschino cherries, halved
1 pkg. Dream Whip
(beaten according to pkg.)

Drain pears. Heat 1 cup pear juice, adding water to make the cup if necessary). Dissolve Jello in liquid. Crush pears with a fork. Combine Jello, pears, beaten cream cheese and cherries. Let cool. Fold in Dream Whip. Place in 8x8" pan. Refrigerate.

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Strawberry Jello Salad

2 (3 oz. each) pkg. Strawberry Jello
1 1/2 cups boiling water
2 (10 oz.) boxes frozen strawberries
1 (8 oz.) can crushed pineapple, drained
1/2 cup chopped nuts (pecans or walnuts)
1 cup sour cream

Dissolve Jello in boiling water and immediately add the frozen strawberries. Stir until slightly congealed. Add the drained pineapple and nuts. Pour half into a mold or 8x8" pan. Spread sour cream over this mixture. Add remaining Jello and refrigerate.

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Frosted Raspberry Jello Salad

2 pkg. (3 oz. each) Red Raspberry Jello
2 cups boiling water
2 (10 oz. each) pkg. frozen raspberries
2 cans (8 oz. each) crushed pineapple
8 oz. cream cheese
2 pkg. Dream Whip
(prepared as per pkg.)
1 cup powdered sugar

Dissolve Jello in boiling water. Stir in unthawed berries. Add crushed pineapple. Put in 9x13" pan to gel. In mixing bowl, beat Dream Whip according to pkg. directions. Add to this the cream cheese and powdered sugar and whip till smooth. Spread on top of Jello mixture once it has set.

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Zucchini Lasagne - from Eve

4 medium zucchini
(washed and sliced, NOT peeled)
3 carrots (grated)
8 oz. Mozzarella Cheese
16 oz. Ricotta OR Cottage Cheese (low curd)
1 cup Parmesan Cheese
32 oz. spaghetti sauce
(your homemade or any Prego brand)
15 lasagne noodles
salt

Cook zucchini in a little water 5 minutes. Drain well. Cook lasagne noodles, covered with water for 15 minutes or till tenderness desired. Drain and rinse. Layer in greased pan as follows, salting zucchini and noodle layers lightly:
1) A little spaghetti sauce
2) 5 noodles
3) Ricotta or Cottage Cheese
4) Mozzarella Cheese
5) Zucchini and Carrots
6) Spaghetti sauce
7) Parmesan Cheese
8) 5 more noodles
Repeat other ingredients ending with noodles, Mozzarella, sauce, and Parmesan. Bake at 350 for 30 minutes or until top is bubbling.

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Individual Parfait or Dumpling Dessert
--- from Carole

2 Tbsp. shortening or butter
(sorry oil doesn't work)
3/4 cup flour
1/4 tsp. salt (approximately)
1/2 tsp. baking soda
water to mix
1/2 cup favorite instant pudding or custard

Combine shortening and flour with fork or pastry cutter, until well blended. Add salt and baking powder. Add a small amount of water slowly until mixture holds together and is moist and the consistency of biscuit dough. Press into a glass microwave dish (which has been sprayed with Pam or something similar) until it is round and about the size of a giant cookie. Bake in microwave until a toothpick comes out clean. Cool down about 5 minutes. For dumpling - spread with custard or pudding and top with whipped cream or cool whip. For parfait - crumble up and alternate the crumbs with layers of pudding or custard and whipped topping or cool whip. The dough also works well for scones by adding a flavoring of your choice - almond flavoring works well.

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Dirt Cake - from Joy3

1 pkg. cream cheese
1 large box vanilla instant pudding
1 tub Cool Whip
1 pkg. Oreo's

Mix pudding according to directions on the box. With beaters, add softened cream cheese and Cool Whip. Beat on high until smooth. Place Oreo's in a large zip-lock baggie and crush with a rolling pin. In a large bowl, layer mixed pudding then crushed oreo's, ending with oreo's on top. (Note: The more you crush the oreo's, the more it will look like dirt. Some ideas for decorations for the holidays: Christmas - Add small decorated Christmas trees; Birthday Party - Add gummy worms. Use your imagination. Kids love it. It is yummm yummmmmmmm.)

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Pineapple Cake - from Onmyknees

2 eggs, beaten
2 cups flour
1 1/2 cups sugar
2 tsps. baking soda
1 1/4 tsp. vanilla
1 large can crushed pineapple, undrained
1/2 cup chopped nuts

Grease a 9x13" pan and preheat oven to 350. Mix all ingredients together and pour into pan. Bake 30 minutes. Cool and ice.

Icing

8 oz. cream cheese
1 3/4 cups confectioner's sugar
1/2 stick butter
1 tsp. vanilla

Combine and beat until creamy. Spread on cake and top with more chopped nuts.

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