LADONMANK's profile page
Recipes
Peanut Butter Cheese Cake Minis (Kay Pollard)
By LADONMANK
Preheat oven to 350 degrees F
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons sugar
- 1/4 cup (1/2 stick) butter, melted
- 12 bite-size peanut butter cups
- 2 (8-ounce) packages cream cheese, at room temperature
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon pure vanilla extract or almond extract
- 2 eggs
GRANDMA (DOVERS) SALAD DRESSING ( Tom Stemm)
By LADONMANK
Combine all dry ingredients in a quart jar
- 1 ) 1 cup granulated sugar
- 2 ) 1 teaspoon dry mustard
- 3 ) 1/2 teaspoon black pepper
- 4 ) 1 teaspoon paprika
- 5 ) 1 teaspoon salt
- 6 ) 1/2 teaspoon garlic powder
- 7 ) 1 cup vinegar
- 8 ) 2 cups oil (wesson)
Beef Taco Dip (Ronald Dean Tite)
By LADONMANK
Directions Brown beef on medium high heat
- 2 lb. ground beef
- 1 large tomato, diced into small cubes
- 2 packets taco seasoning
- 3 C. shredded lettuce
- 2 bricks Philadelphia cream cheese
- 2 C. shredded Colby/Monterey jack
- 1 16 oz. sour cream cheese
- 1 16 oz. jar mild salsa
- 1 large bag tortilla chips
Apple crumb pie (Kathy Little)
By LADONMANK
Mix all dry ingredients for the pie and mix with the apples
- 9 inch Pie Shell
- 6 cups apples
- 1 cup sugar
- 1/4 cup flour
- 1 tablespoon apple pie spice
- 4-5 tablespoons water
- 1/2 teaspoon cinnamon
- 5 Tablespoons butter
- CRUMB TOPPING
- 1 cup sugar
- 1 cup flour
- 2 sticks butter
- 1 1/2 cups quick oats
- 1 cup chopped nuts
Sour Cream Raisin Pie
By LADONMANK
Preparation In a bowl soak raisins in water to cover by 2 inches at least 8 hours and up to 1 day
- 1 cup raisins
- Pastry dough
- Pie weights or raw rice for weighting shell
- 2 large eggs
- 1 cup sour cream
- 3/4 cup sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
Corn and Asparagus Salad
By LADONMANK
Fill a large stock pot with water, salt and bring it to a boil
- 6 ears yellow corn, shucked
- 2 bunches asparagus, trimmed
- 1 small red onion, diced small
- 1/4 cup fresh basil leaves, chiffonade
- 1/2 cup sugar
- 1 cup rice wine vinegar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
APPLE PIE ( Janet Tite Hahnenkamp )
By LADONMANK
Peel and slice apples. Put one crust into bottom of deep pie plate
- 1 ) 6 cups apples
- 2 ) 1 1/2 cups sugar
- 3 ) 4 tablespoons flour
- 4 ) 4 tablespoons butter
- 5 ) 4 tablespoons water
- 6 ) 2 teaspoons cinnamon
- 8 ) 2 refrigerated pie crust
Buckeye Bars (Tanner Foxall)
By LADONMANK
LINE 8-inch square pan with foil, with ends of foil extending over sides
- 1/2 cup butter, softened
- 3/4 cup crunchy peanut butter
- 22 NILLA Wafers, crushed (about 3/4 cup)
- 2 cups powdered sugar
- 1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
- 3 squares BAKER'S Semi-Sweet Chocolate
BROCCOLI CHEESE SOUP -Kathy Little
By LADONMANK
Cook onion in butter until soft
- 1 ) 2 cans cream of celery soup
- 2 ) 1 can cream of broccoli soup
- 3 ) 1 can cream of potato soup
- 4 ) 1 package frozen chopped broccoli (10 oz)
- 5 ) 2 cups half & half
- 6 ) 1 medium onion, chopped
- 7 ) 1 stick butter
- 8 ) 1 pound velvetta
PECAN CEREAL CLUSTERS ( Kayden Flowers )
By LADONMANK
Line three 15x10x1 inch baking pans with waxed paper
- 1 ) 3/4 cup peanut butter
- 2 ) 1 cup (6 oz.) semis-sweet chocolate chips
- 3 ) 3 cups cheerios
- 4 ) 1 package (14 oz.) milk chocolate M&M's
- 5 ) 1 cup pecans, chopped