Pumpkin Pound Cake (Linda St. John)

By: Jessica Elliott

2 c. sugar

1 c. oil

2 tsp. baking soda

4 eggs

2 tsp. cinnamon

1 can (15 oz.) pumpkin

2 c. flour

Place sugar in large mixing bowl. Mix together with dry ingredients. Add oil and eggs alternately with dry ingredients. Add pumpkin and beat 5-8 minutes. Bake at 350 in bundt or tube pan one hour, or until toothpick comes out clean.

Frosting

Beat 8 oz. cream cheese (room temp), 1/2 stick of butter (softened), 1 tsp vanilla, and a box of powdered sugar. Frost once cake is cool. You will love me after you make this!!!

Chocolate Peanut Butter Ice Cream Pie

By: Julia Mangan

I haven't actually tasted this but I made it for a co-worker once and it looked delicious!

1 Oreo crust (or crushed Oreo cookies mixed with 1/4 c. melted butter)

2 T. chopped peanuts + 1/4 cup

2 cups chocolate ice cream, softened

4 cups vanilla ice cream, softened

1/2 cup peanut butter

Sprinkle 2 T. chopped peanuts on top of Oreo crust. Spread softened chocolate ice cream in bottom of crust. Freeze for 30 minutes. Meanwhile, combine vanilla ice cream and peanut butter in large bowl and beat until peanut butter is thoroughly blended with ice cream. Spread over chocolate ice cream in crust and top with remaining chopped peanuts. Cover and freeze for at least 6 hours. Let stand at room temperature for 10 minutes before slicing and serving.

Chocolate Pudding Cake

By: Julia Mangan

I am not a chocolate fan but a co-worker made this cake and brought it to work and I fell in love with it! It is SO moist!

1 package yellow cake mix

1 small box instant chocolate pudding*

1 large box instant chocolate pudding*

4 eggs

1/2 c. water

1/2 c. coffee, brewed

1 c. oil

1 container chocolate frosting

Mix first 4 ingredients until there are no lumps (with a mixer). It will be very thick.

Add last ingredients and mix until smooth. Pour into greased bundt pan.

Bake at 350 for 45 minutes. Wait 30 minutes and then frost cake.

*I have also used mint chocolate pudding and it was pretty yummy, too!

Key Lime Pie

By: Jessica Elliott

*Taken from James McNair

Graham Cracker Crust
2 c. fine graham cracker crumbs
6 T. melted butter
1/4 c. brown sugar
1/2 tsp. cinnamon
Pie filling
6 egg yolks, at room temp.
2 T. grated lime zest (regular limes, which have a nicer flavor!)
1.5 cans sweetened condensed milk
3/4 c. freshly squeezed lime juice, more if needed

Press crust mix into pie plate and bake on 325 for 15 minutes until fragrant. For filling, mix yolks and zest on high until creamy and pale yellow for five minutes. Add condensed milk and juice until smooth. Taste and add more juice if you want a tarter flavor. Fill cooled crust. Bake at 325 for 15 minutes or until just set. Cool on wire racks and then refrigerate. I like to top mine with fresh whipped cream after it's been chilled thoroughly.

Easy Cheezy Chicken

By: Erin Burchwell

(stolen from a friend)

Whole Chicken Breasts-about 6

1 container Sour Cream

1 pkg Shredded Cheese

1/3 box Cheez-Its

1 stick Butter

(everything above is "to taste" not specific)

Place chicken in pan and pour sour cream over. Mix cheese, butter and cheez-its (crumbled). Pour over chicken and bake in baking pan until done.

Mexican Lasagna

By: Laura Stribley Ballard

Ingredients:

1 pound lean ground beef

1 (1.25 ounce) package taco seasoning mix

2 (16 ounce) cans refried beans

4 (10 inch) flour tortillas

3 cups shredded Cheddar cheese

2 green onions, chopped

2 roma (plum) tomatoes, chopped

Directions:

Preheat oven to 375 degrees F (190 degrees C).

In large skillet over medium heat, cook beef until browned. Drain. Combine with taco seasoning and refried beans. Spread half of mixture in 9x13 inch baking dish. Top with two tortillas, trimming if necessary, and half of cheese. Repeat layers.

Bake 35 to 45 minutes until heated through and cheese is bubbly. Top with green onions and tomatoes. Let cool 5 minutes before serving.

My Mom's Chicken Pot Pie

By: Jessica Elliott

Whole Chicken Fryer, cut up

2 qts. water

1 tsp. salt

1/2 tsp pepper

1 stalk celery

1 medium onion

1 bay leaf

16 oz. frozen mixed veggies (carrots, peas, limas, corn)

3 c. broth from simmered chicken

1/2 c. flour

1 stick butter

1 c. milk

1/4 tsp. thyme

Simmer chicken with next 6 ingredients for an hour or until done. Remove chicken and strain broth. In the meantime, bring 16 oz. frozen veggies to a boil and simmer 8 minutes. Drain. Melt a stick of butter in saucepan, stir in flour, and cook one minute. Gradually add 3 c. reserved broth and milk. Cook, stirring until thickened and bubbly, on med-lo. This can take up to ten minutes. Remove from heat and add 1.5 tsp salt, 1/2 tsp. pepper, and thyme. Add veggies and cut up chicken and pour into casserole dish. Cover with favorite pie crust and bake on 400 for 20 minutes or until golden.