Nannie's peanut butter fudge

Mike's grandmother used to make this every year at Christmas time. I think it is the BEST peanut butter fudge!! Nannie passed away several years ago, but I think of her often, especially at Christmas time when I start craving some of her fudge! I'm so glad she shared the recipe with me. :)

2 c. sugar

1/8 t. salt

3/4 c. evaporated milk or whipping cream

2 T. corn syrup

4 T. peanut butter

1 t. vanilla

Mix everything together except peanut butter and vanilla in a heavy pan.Cook to a softball stage.(235-245 and forms a ball when dropped in cold water,but flattens when removed from water). Add peanut butter and vanilla. Beat with wooden spoon and pour into buttered pan to set.

Buckeyes

My mother in law shared this recipe with me years ago when Mike and I first married. I had never heard of buckeyes until she introduced them to me. They have been a favorite of my family ever since. This recipe makes a lot, but can easily be halfed.

2 lbs. peanut butter
1 lb. oleo,melted
3 lbs. powdered sugar
2 pk. chocolate chips
1/2 bar parafin

Mix together with spoon first 3 ingredients. Roll into balls. Dip in chocolate and parafin. Drop on waxed paper. ( I usually chill the balls before dipping)

NOTE: I have started using almond bark instead of the chocolate chips and parrafin. The kids love them dipped in the white almond bark too!

Pumpkin Cake

a family favorite for years!

2 c. sugar

1 1/2 c. oil

4 eggs

1 1/2 c. pumpkin

2 t. baking soda

1 t. salt

1 t. cinnamon

2 c. flour

Mix in order given. Do not use whole can of pumpkin. Bake in greased and floured bundt pan at 350 degrees for one hour.

Icing

1 stick of oleo,softened

8 oz. cream cheese,softened

1 box powdered sugar

1 t. vanilla

1 c. chopped pecans

Mix together and spread on cooled cake

Sugar Cookies

3/4 c. butter

1 c. sugar

2 eggs

1/2 t. lemon extract

2 1/2 c. flour

1 t. baking powder

1 t. salt

Mix together the butter, sugar,eggs and flavoring. Sift flour. Stir flour,baking powder, and salt together; blend in with the butter mixutre. Chill for 1 hour or longer. Roll,cut and bake at 400 degrees for 6-8 minutes.

Icing:

2 c. sifted powdered sugar

1/2 t. salt

1 t. vanilla

3 T. milk (more or less for desired consistency)

Blend sugar,salt and vanilla. Add milk . Tint with a few drops of food coloring. Spread on cookies. May add sprinkles if desired.

Patti's Potato soup

5-6 large potatoes, peeled and cut up

1 onion,sliced

salt

pepper

6 T. butter

6 T. flour

6 c. milk

Salt,pepper and cook potatoes and onion in water until potatoes are tender. While potatoes are cooking, make the white sauce. Melt butter and stir in flour.Add a little more salt and pepper. Gradually add milk and stir until thickened. When potatoes are done, drain water.(I leave a little bit of water) Add the white sauce. Serve with cheese and crackers or cornbread

Easy Lasagna

This recipe was given to me years ago by my long-time friend Susan M. It has been a family favorite for years!!

1 box Kraft Italian Spaghetti Mix
1 lb.hamburger meat
1 6oz. pkg. Mozeralla cheese slices
1 small carton small curd cottage cheese
1 6oz. tomato paste

Brown meat. Make sauce;add tomato paste and 2 cans water and the spice package from the spaghetti mix box and let simmer in a saucepan while meat cooks. Add to drained, cooked meat. Put spaghetti on to boil. In a 9x13 pan put boiled spaghetti in the bottom making a layer. Take slices of cheese to make the next layer, then cottage cheese for the next layer. Then add the meat mixture for the next layer. Sprinkle the package of Parmesan cheese on top. Add grated cheese on top if you want. Bake at 350 for 20 minutes.

Chicken Enchilada Soup

This is my son's favorite!! I found this recipe several years ago in a magazine and tweaked it a bit. The original recipe called for cheddar cheese and I thought Velveeta would be so much better because it is so creamy. I also blend the green chilies in the blender with some of the broth because my son loves the flavor of the chilies, but not the texture. This recipe has made it around the town and beyond. Everyone loves it and its so simple to make!

3 cans chicken broth
3 cans cream of chicken soup
1 4oz. can mild green chilies,chopped
2 c. cooked chicken,diced
1/2 t. chili powder
1 lb. velveeta cheese

Mix first 6 ingredients and heat on medium heat until smooth. Reduce heat and add velveeta cheese on low heat. DO NOT BOIL!! Keep stirring so it doesnt stick to bottom of pan until cheese has melted. Serve over torilla chips.