Holiday Recipes & Remembrances

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Franklin Active Adult Center

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22

Thank you for purchasing this one-of-a- kind holiday cookbook compiled from the

kitchens and memories of Franklin Active Adult Center members. We have tried to capture the warmth of holiday celebrations through the

years. Recipes are tried and true, genuine family favorites that are sure to be enjoyed

in your home too.

“Bless the food before us, the family beside us, and the love between us.”

This cookbook is dedicated to our families, past, present and future. We wish you good food, good times, and good memories that last for years to come.

In memory of Lorrie Strack, former AAC member and lover of all things Christmas, and

all the other friends we have lost through the years.

December, 2018

Table of Contents:

Appetizers Breads & Rolls

Sides

Sweets

This & That Remembrances

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Appetizers

Lana’s Cheeseball Lana Mayes

2 pkg. (8-oz. each) cream cheese, softened 1/4 cup chopped onion

1/4 cup chopped green pepper 8-oz. can crushed pineapple, drained well 1 cup chopped pecans

Mix all ingredients except pecans well and refrigerate for 2 hours. Take out of refrigerator and form into ball. Roll the ball in the chopped pecans. Ready to eat or put back in refrigerator until serving time.

Cranberry Cream Cheese Spread Lana Mayes

1 8-oz. block cream cheese, softened 1/8 tsp. cinnamon

2 Tbs. orange juice 1/4 cup dried cranberries

1 Tbs. sugar 1/4 cup chopped pecans

Mix all ingredients together and chill at least 1 hour before serving to give flavors time to blend. May mix by hand or mixer on slow speed. I use a mini-mixer. Great with crackers or quick breads.

Fruit Dip Cathy Bailey

1 8-oz. container soft cream cheese 7-oz. jar marshmallow cream

Mix and serve as a dip for strawberries or other fresh fruit or vanilla wafers. May use flavored cream cheese (like strawberry) if desired.

Apple Cheese Ball Linda Hougland

8-oz. white cheddar cheese 8-oz. cream cheese, softened

1 tsp. garlic powder 1/8 tsp. ground red pepper

Garnish: paprika, cinnamon stick, bay leaf

Process cheese, garlic powder, cream cheese and red pepper in food processor until smooth. Roll into ball, chill.

Roll ball in paprika, insert cinnamon stick and bay leaf so that the cheese ball looks like an apple.

Artichoke Dip Rona Martin

2 cans of artichoke hearts (squeeze all the water out) 2 cups parmesan cheese

1 cup mayonnaise salt and pepper to taste

Microwave for 5 minutes, stirring about every minute. Serve with your favorite crackers.

Holiday Cheese Spread Cathy Bailey

3 (8-oz) pkg. cream cheese, softened 16 oz. Salsa or Picante sauce 8-oz. shredded cheddar cheese Mix together in large bowl (use mixer) and chill. Serve with tortilla chips or Ritz crackers.

Sweet and Sour Smokies Kim Baird

1 pkg. Little Smokies (cocktail wieners) 1 jar apricot jelly yellow mustard to taste Mix together in a serving dish. Microwave until heated through.

Cocktail Crockpot Meatballs Kim Baird

32 oz. pkg. frozen meatballs 1/2 cup grape jelly 1/2 cup chili sauce Combine all ingredients in a slow cooker and cook on high two hours or until cooked through.

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Appetizers

Sausage Cheese Balls Lynn Jewell

3 cups Bisquick 1 pound uncooked bulk pork sausage

4 cups shredded cheddar cheese 1/2 cup grated parmesan cheese

1/2 cup milk 1/2 tsp. dried rosemary leaves, crushed

1 1/2 tsp. fresh parsley or 1/2 tsp. parsley flakes

Heat oven to 350 degrees. Lightly grease bottom and sides of jelly roll pan. In large bowl stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan. Bake 20-25 minutes or until brown. Immedi- ately remove from pan. Serve warm with BBQ or chili sauce for dipping. (optional)

Pepperoni Pinwheels Linda Hougland

8-oz. can crescent rolls 3 1/2–oz pkg. (32 slices) pepperoni

2-oz. (1/2 cup) shredded mozzarella cheese 1 cup prepared pizza sauce

Heat oven to 350 degrees. Separate dough into 4 rectangles; firmly press perforations to seal. Place 8 pepperoni slices on each rectangle. Sprinkle with 2 tablespoons cheese. Starting at shortest side, tightly roll each rectangle;

pinch to seal. Slice each 4 roll into 4 slices. Pinch dough together on 1 side of each side to seal. Place sealed side down on ungreased cookie sheet. Bake 18-20 minutes or until golden brown. Serve with pizza sauce. Makes 16 pinwheels.

Bill Casey’s Salsa Bill Casey

2 cups diced tomatoes 1 cup diced green peppers

1/2 cup jalapenos 1 tsp. salt

1 Tbs. red wine vinegar 2 cloves minced garlic

1/2 cup finely chopped onion

Stir together and refrigerate. Serve with tortilla chips.

Cheese Ball Barbara Mascoe

1 8-oz. pkg. (large) cream cheese 1 jar Old English Cheese

1 pkg. Roquefort or Blue Cheese 1/4 cup chopped parsley

1/4 cup chopped nuts

Mix all together and shape in ball. Sprinkle more chopped nuts and parsley over top.

“Harry & David” Dip “my favorite!” Cathy Bailey

1 8-oz. block cream cheese, softened

1/2 jar Harry & David pepper and onion relish (Hot & Smoky)

Mix on low speed with mixer or by hand. Chill. Serve with crackers or raw veggies.

Sausage Bread Cora Gibbs

1 loaf frozen bread dough 1 lb. sausage

1/2 cup chopped onions 1/2 cup chopped green or red pepper or both

1 small can mushroom pieces or fresh, diced or sliced 16-oz. mozzarella cheese

Thaw bread dough according to package directions and roll out on a jelly roll pan. Brown sausage and vegetables until done; drain, then spread over bread dough. Sprinkle with cheese. Roll up jelly roll fashion, tuck ends under. Bake seam side down in 350 degree oven until bread is golden brown. Slice and enjoy. Can add, substitute or omit vegetables.

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Appetizers

Spinach “Pizza” “side or appetizer” Jody Saba

1 stick butter 4 eggs

2 cups flour 2 cups milk

2 tsp. baking powder 1 tsp. salt

2 lbs. Monterey jack cheese, cubed 2 boxes frozen spinach, thawed and drained Mix all together and then add cubed cheese. Pour into baking dish. Bake at 350 degrees for 45 minutes.

Lana’s Cucumber Sandwiches Lana Mayes

3 oz. cream cheese, softened 2 Tbs. mayonnaise

pepper to taste parsley flakes

1 cucumber, peeled and cut into 16 slices

Cut the crusts off of 8 slices of bread. Spread the cream cheese mixture on all 8 slices. Top 4 of the slices of bread with cucumber. Sprinkle parsley flakes over all. Put the bread together to make 8 sandwiches. Cut in half or fourths. Cover and refrigerate for at least 2 hours before serving.

BBQ Smoked Sausage “from my sister Darla” Cathy Bailey 2 pounds smoked sausage cut into 1/4 inch rounds 1 bottle favorite barbeque sauce

1/2 to 1 cup brown sugar (depending on how sweet you like it) 1 chopped onion

Put smoked sausage rounds into crockpot. Mix brown sugar, bbq sauce, and onion together and pour over sausage. Mix. Cook on low until warmed through.

Hawaiian Ham and Swiss Sliders Bev Bonsett

1 lb. deli ham, shaved 6 slices swiss cheese, cut into fourths

1 stick butter 1 1/2 Tbs. Dijon mustard

1 1/2 tsp. Worcestershire sauce 1 1/2 tsp. dried minced onion 1 (12 pack) King’s Hawaiian rolls (original sweet dinner rolls)

Melt butter and mix in mustard, Worcestershire sauce, and onion. Cut the entire pack of rolls in half horizon- tally (keeping all top and bottom halves separately and intact.) Place bottom half of rolls in a 9x13 pan, cover with ham and cheese. Cover ham and cheese stacks with top half of rolls. Drizzle butter mixture over top, making sure onion in evenly distributed. Refrigerate overnight. Bake uncovered at 350 degrees for 15-20 minutes.

Separate for serving after baking.

Ranch Pretzels Cathy Bailey

1 1-lb. bag of small pretzels 1/2 cup vegetable oil

1 tsp. garlic powder 1 Tbs. dried dill weed

1 packet dry Ranch Dressing mix

In a large bowl combine the oil and all seasonings, including Ranch mix. Mix well. Stir in the entire bag of pretzels and stir to coat completely. Spread out onto a cookie sheet. Bake at 270 degrees for 20 minutes. Allow to cool completely. Store in airtight container.

Best Ever Chip Dip “good for veggies too!” Cathy Bailey Stir together 1 cup sour cream, 1/2 cup mayonnaise, 1 Tbs. dried minced onion, 2 tsp. dried parsley, 1 tsp. dried dill weed and 1 tsp. garlic salt. Refrigerate at least one hour before serving. 5 minute prep!

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Breads & Rolls

Christmas Morning Cherry Rolls Kim Baird 2 cans Pillsbury cinnamon rolls 2 cans cherry pie filling

Preheat oven to 400 degrees. Grease 2 (9-in.) pie plates. Open cinnamon rolls and set icing cups aside. Cut each cinnamon roll into quarters and place in pie plates with the points up. Use 1 can per pie plate. Spoon cherry pie filling evenly over the cinnamon roll pieces, using 1 can for each plate. Bake for 13-17 minutes or until the center is cooked completely, careful not to overbake. Remove from oven and let cool for 5 minutes. Warm icing cups slightly in microwave and pour the icing evenly over top.

Spicy Persimmon Bread “from the Wood Frog in Brown County” Cathy Bailey

3 cups flour 1 tsp. salt

2 tsp. baking powder 2 tsp. baking soda

1 tsp. cinnamon 1 tsp. nutmeg

1 tsp. ground cloves 2 cups sugar

2 eggs 2 cups persimmon pulp

1 1/2 cups vegetable oil 1/2 cup chopped nuts

1/2 cup chopped raisins

Sift dry ingredients into a boul. Beat eggs, add to pulp, than add liquids. Mix dry ingredients into pulp mixture; add raisins and nuts. Pour batter into two well-greased loaf pans. Bake 1 hr. at 350 degrees.

Hawaiian Banana Nut Bread Mary Mitchell

3 cups flour 3/4 tsp. salt

1 tsp. baking powder 2 cups sugar

1 tsp. ground cinnamon 3 eggs, beaten

2 cups mashed bananas 1 (8-oz.) can crushed pineapple

1 cup vegetable oil 1 cup chopped nuts

2 tsp. vanilla extract

Combine flour, salt, baking powder, sugar and cinnamon; stir in nuts. Combine remaining ingredients. Add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured pans. Bake at 350 degrees for 1 hour (Additional baking time may be needed). Cool in pan 10 minutes. Remove from pans and finish cooling.

Zucchini Bread Cindy Lou Smith

3 eggs, beaten 1 cup vegetable oil

2 cups sugar (or 1 cup white, 1 cup brown sugar) 2 cups peeled, grated zucchini

2 tsp. vanilla extract 3 cups flour

1 tsp. baking soda 1/2 tsp. baking powder

1 tsp. salt 1 tsp. cinnamon

1 cup chopped nuts, if desired brown sugar, for topping

In a large bowl beat together eggs, oil and sugar; stir in zucchini and vanilla. Add remaining ingredients; blend well.

Pour into 2 greased medium loaf pans or 3 small. Sprinkle some brown sugar over top of batter. Bake at 325 degrees for 35 to 50 minutes, depending on the size of the pans. Test doneness with toothpick.

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Sides

Sweet Potato Souffle John Stoehr

1 (40-oz.) can yams, drained 2 eggs

1/2 tsp. salt 1 stick butter

1 1/2 cups sugar 1/4 cup brown sugar

1 tsp. vanilla Topping (see below)

Preheat oven to 400 degrees. For filling: beat yams and add sugars and other ingredients; beat well. Pour into 9x9 pan. Topping: 1/2 stick butter, 1/3 cup brown sugar, 2/3 cup chopped pecans. Mix topping ingredients together and pour over filling. Bake for 30-40 minutes.

Texas Potato Salad John Stoehr

4 strips bacon 1 pound small red potatoes, unpeeled

1/4 cup mayonnaise 1 green onion, sliced

1 boiled egg, chopped 1 tsp. Dijon mustard

Salt and pepper to taste

Cook bacon until crisp, then drain, reserving about 3 Tbs. of the drippings. Crumble bacon and set aside. Place the potatoes in a saucepan and cover with cold water. Add 1 Tbs. reserved drippings and salt. Cook until tender over medium heat, about 15-20 minutes. Drain and let cool. Cut into bite size pieces. In a separate bowl mix mayonnaise, mustard, salt and pepper for the dressing. Add egg, green onion, potatoes and bacon. Serve chilled.

Broccoli Salad Rona Martin

1 1/2 cups chopped raw broccoli 10 strips bacon, fried crisp and crumbled

1 cup sunflower seeds 1 cup raisins

1/2 small red onion, chopped 1 cup mayonnaise

1/4 cup sugar 1 Tbs. white vinegar

Stir together broccoli, bacon, sunflower seeds, raisins and red onion. Mix mayonnaise, sugar and white vinegar until smooth. Pour over salad mix and stir.

Grape Salad Patsy Frye

1 pkg. cream cheese, softened (8-oz.) 1 cup sour cream

1/3 cup sugar 2 tsp. vanilla extract

2 lbs. seedless green grapes 3 Tbs. brown sugar

2 lbs. seedless red grapes 3 Tbs. chopped pecans

Wash and dry the grapes. In a large bowl, beat cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.

Green Bean Casserole Susi Hoskins

1 (10 1/2 oz.) can condensed mushroom soup 1/2 cup milk

1 tsp. soy sauce 1 dash black pepper

4 cups cooked cut green beans 1 1/3 cups French’s French Fried Onions

Stir together mushroom soup, soy sauce, green beans, milk, pepper and half of the onions in a 1 1/2 quart casserole. Bake at 350 degrees for 25 minutes or until hot and bubbling. Stir. Sprinkle with remaining onions. Bake for 5 additional minutes or until the onions are brown.

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Sides

Corn Casserole Cindy Rogers

8 1/2 oz. pkg. corn muffin mix 2 (15-oz.) cans creamed corn

1 egg 1/3 cup butter, melted

3/4 cup sour cream

Combine ingredients together; pour into a greased 13x9 baking pan. Bake at 375 degrees for 35-45 minutes. Makes 15 to 18 servings.

Baked Beans “Ideal for a family pitch-in. Makes a lot of servings. Very good.” in memory of Dennis Streit

1 pound hamburger 1 onion

1/2 pound bacon 1 can Great Northern Beans, drained

1 can dark red kidney beans, drained 1 can butter beans, drained

1 can pork and beans, undrained 1 cup brown sugar

2 cans tomato soup

Brown hamburger, onion, and bacon; drain. Put this mixture and all other ingredients in a roaster pan with a lid.

Bake at 325 degrees for 2 1/2 hours, stirring occasionally.

Pretzel Salad Patty Burgess

8 oz. cream cheese 1/2 cup sugar

1 (20-oz.) can crushed pineapple, drained 8-oz. Cool Whip

1/2 cup melted butter or margarine 1/3 cup sugar

1 1/2 cups crushed pretzels

Cream together cream cheese and sugar; mix in drained pineapple and cool whip. Place in container and chill. Mix the butter, sugar and crushed pretzels together and spread on cookie sheet. Bake 5-7 minutes at 400 degrees. Cool.

Sprinkle pretzel mixture on top of the cream cheese mixture before serving.

Asian Noodle Salad Cindy Lou Smith

1/2 cup sliced almonds 8 Tbs. sesame seeds

7 Tbs. rice vinegar 4 Tbs. sugar

1 tsp. salt 1 tsp. pepper

1/2 cup oil 1 (16-oz.) bag of coleslaw mix

2 packages ramen noodles, broken (discard seasoning packets)

Toast almonds and sesame seeds in a skillet over medium heat until light brown. In a small bowl combine vinegar, sugar, salt and pepper; whisk in oil. In a large bowl combine coleslaw mix and ramen noodles. Add the dressing from the small bowl and mix well. Toss in the toasted almonds and sesame seeds right before serving.

Champagne Salad (non-alcoholic) Sarah Kendall 1 16-oz. package frozen sliced strawberries 1 8-oz. container Cool Whip

1 can Eagle Brand condensed milk 1/3 cup chopped pecans

1/4 cup lemon juice 1 20-oz. can crushed pineapple, drained

Mix all ingredients together and pour into dish. Freeze. Thaw a little before serving. If you use a square pan you can cut into squares to serve.

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Sides

Hot Potato Salad Bev Bonsett

“This recipe was given to me by my landlord the first year John and I were married. It is my favorite for any time of year!”

6-8 potatoes, cooked till tender and cubed 4 slices bread, cubed

1 large onion, diced 1 large green pepper, diced

4 oz. pimento 1/2 pound Velveeta, cubed

2 sticks butter, melted 3/4 cup milk

salt and pepper to taste

Mix together and bake for 45 minutes at 350 degrees.

Baked Potato Casserole John Stoehr

5 large potatoes, cooked and diced 6 slices bacon, cooked and crumbled 1 1/2 pounds shredded cheddar cheese 1 pint sour cream

2 bunches chopped green onions sautéed in bacon grease salt and pepper to taste Mix all ingredients. Pour into casserole dish and bake 30 minutes at 325 degrees.

Classic Cranberry-Orange Relish John Stoehr

1 medium-sized orange 1 bag (12-oz.) cranberries

1 cup sugar

Wash orange thoroughly. Don’t peel, but cut into sections. Remove seeds with the tip of a small, sharp knife. Put half the orange sections and half of the cranberries in a food processor. Process until evenly chopped but not pureed.

Scrape into a bowl. Repeat with remaining orange sections and cranberries. Add enough sugar to sweeten the relish (about 1 cup). Cover and refrigerate for up to 2 days.

Creamy Orange Fluff Cindy Rogers

3-oz. pkg. orange jello 8-oz. tub whipped topping (Cool Whip)

12-oz. container cottage cheese 13-oz. can pineapple tidbits, drained 11-oz. mandarin oranges, drained

Combine jello, whipped topping and cottage cheese in a serving bowl; mix well. Fold in remaining ingredients;

cover and refrigerate until serving time. Serves 6-8.

Calico Beans Patsy Frye

1 lb. ground beef 1/2 cup chopped onion

1 Tbs. brown sugar 1/2 cup ketchup

1 can red beans, drained 1 can baby lima beans, drained

1 can pork and beans (do not drain)

Brown ground beef and onion; drain grease. Add all of the other ingredients and heat through.

Broccoli Casserole Cathy Bailey

1 large pkg. chopped broccoli (frozen) 1 can cream of chicken or mushroom soup 1 cup instant rice

1 onion, diced 1/2 cup milk 1/4 cup water

1 jar (large) cheese spread, melted in microwave 1/2 cup melted butter

Mix together and place in 9x13 pan. May top with buttered Ritz cracker crumbs if desired. Bake at 350 degrees until set and bubbly. 35-40 minutes.

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Sides

Broccoli Slaw Susie Marowski

1 bag broccoli slaw mix 2-4 green onions, thinly sliced (whites & tops)

1/4 cup sliced almonds 1/3 cup craisins or golden raisins

1/4 cup low-fat Marzetti’s cole slaw dressing (or your favorite cole slaw dressing)

Combine all ingredients in a bowl and mix well. Keeps several days in the refrigerator. Adjust onions, almonds and craisins to your taste.

Overnight Salad Sharon Brockman

1 head lettuce, washed, dried, cut up 1 lb. bacon, fried and broken into pieces 1 head cauliflower, cut into small pieces 2 cup mayonnaise

1/3 cup grated Parmesan cheese 1 large Bermuda onion, thinly sliced

1/4 cup sugar salt, pepper to taste

Prepare the night before in large salad bowl. Layer lettuce on the bottom. Add onion as the next layer; layer bacon on top of the onion. Add the layer of cauliflower last. Sprinkle the remaining ingredients on top. Put mayonnaise on top by spoonful's. Cover bowl tightly and refrigerate. Stir before serving.

Cranberry Salad Jody Saba

1 cup water 1 cup cranberries, washed and drained

1/2 pkg. orange jello 1/2 pkg. cherry jello

1 cup sugar small can crushed pineapple with juice

1 cup chopped celery 3/4 cup chopped pecans

Put water and cranberries in a pan and bring to a boil. Berries will pop in about 4-5 minutes. Add jello and sugar to berry mixture and mix to dissolve. Add celery, pineapple and pecans. Pour into dish and refrigerate to set. Keeps several days in refrigerator.

Cornbread Salad Nina Burton

1 green pepper, diced 2 tomatoes, diced

1 sweet onion, diced 1 lb. bacon, fried crisp, drained, crumbled

6 boiled eggs, diced 1 large pone cornbread, baked and crumbled

mayonnaise

In a large bowl mix together pepper, tomatoes, onion, bacon, eggs and cornbread. Add enough mayonnaise to make mixture moist. (It should stick together.) Allow to stand overnight in refrigerator in covered dish. May add more mayonnaise before serving if desired.

Spaghetti Salad Nina Burton

1 package spaghetti, cooked and drained 1 diced onion

1 diced green pepper 1 cucumber, sliced or diced

1 pkg. pepperoni (diced) 1 diced tomato

Diced celery, if desired Italian salad dressing of choice

Put cooked spaghetti, diced vegetables, and pepperoni in large bowl. Pour about 3/4 of the bottle of Italian dressing on the top. Mix gently and refrigerate. Make ahead of time to let flavors blend; keeps well. Add additional dressing at serving time if the salad seems dry.

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Sweets

Mom Logan’s Persimmon Pudding Mary & Don Settles

2 cups persimmon pulp 1 3/4 cups milk

3 eggs, beaten 1/2 tsp. baking soda

1/2 tsp. cinnamon 1/2 tsp. nutmeg

1 tsp. vanilla 1 tsp salt

1 1/2 cup sugar 2 cups sifted flour

2 tsp. melted butter

Mix all ingredients together and pour into 13x9 pan. Bake at 315 degrees for 1 hour.

Dirt Dessert Jean Law

2 boxes instant vanilla pudding 3 cups milk

1/2 cup powdered sugar 1 8-oz. package cream cheese, softened

1 tub cool whip 1 pkg. Oreos

Mix pudding mix with milk and set aside. Mix powdered sugar with cream cheese and stir into pudding; fold in cool whip. Crush Oreos. Put a layer of Oreos on the bottom of your dish. Add a layer of filling. Alternate layers ending with Oreos on the top. Keep in refrigerator. For kids of all ages!

Strawberry Pie Jean Law

2 9-inch pie shells, baked 1 quart strawberries, sliced

1 heaping cup sugar 3 Tbs. cornstarch

1 3-oz. box strawberry jello 2 cups water

Mix all filling ingredients except berries. Boil until the mixture turns glossy red, about 10-15 minutes. Let cool a few minutes; fold in berries. Fill pie shells. Refrigerate until set. Top with cool whip or whipped cream to serve.

No Bake Cookies Rona Martin

1 1/2 lbs. white or chocolate bark 2 cups dry roasted peanuts

2 cups miniature marshmallows 1 cup peanut butter

3 cups rice crispy cereal

Line cookie sheets with waxed paper. Melt bark in microwave or double boiler. Stir in peanut butter and mix well.

Stir in remaining ingredients. Drop by spoonful onto waxes paper. Put in freezer or let stand to harden.

Key Lime Pie Cindy Lou Smith

3 egg yolks 2/3 cup lime juice

2 cups sweetened condense milk 8-in. graham cracker pie crust whipped cream, lime slices to garnish (optional)

Preheat oven to 300 degrees. Whisk together egg yolks, lime juice and condensed milk until smooth and creamy.

Pour into pie crust and bake for 20 minutes. Cool completely on rack. Chill. Garnish with whipped cream and lime slices if desired.

Easiest Fudge Ever “soft, but surprisingly good” Cathy Bailey 1 12-oz. package chocolate chips 1 15-oz. container chocolate frosting 1 tsp. vanilla

Melt chips and frosting together on low heat in a small saucepan (May use microwave instead). When smooth, add vanilla. Pour into buttered 8x8-in. glass dish. Refrigerate. Cut to serve. Change chips and frosting for variations.

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Sweets

Peppermint Bark Rona Martin

1 box of 12 candy canes, crushed (food processor) 1 pkg. white bark or 12-oz. pkg. white chocolate chips

Line a cookie sheet with waxed paper. Melt chocolate in microwave or double boiler. Stir crushed candy canes into the melted chocolate and mix well. Spread on lined cookie sheet. Put in freezer for about 15 minutes to harden.

Break into pieces and store in air-tight container.

Cream Cheese Fudge (Chocolate) John Stoehr 1 8-oz. pkg. cream cheese, softened 4 cups powdered sugar, sifted

1 4-oz. pkg. unsweetened chocolate, melted 1 tsp. vanilla 1/2 cup walnuts, chopped (optional)

Melt chocolate; set aside. Beat cream cheese in large bowl with electric mixer on medium speed until creamy.

Gradually add sugar, beating until well blended. Add remaining ingredients, mix well. Spread into greased 9-in.

square pan. Refrigerate several hours. Cut into 1-inch squares to serve. Store in refrigerator.

Peanut Butter Fudge John Stoehr

1 cup peanut butter 1 pound powdered sugar

1 tsp. vanilla 1 cup butter

Place butter and peanut butter in microwave safe bowl and heat 2 minutes on high. Remove from microwave and stir with a wooden spoon to combine. Place back in microwave and heat another 2 minutes on high; remove and stir in powdered sugar and vanilla. Grease a 9-in. square pan with butter and line it with waxed paper. Spread the mixture evenly on paper. Top with another sheet of waxed paper and refrigerate until set. Cut to serve. May be kept in refrigerator for up to a week.

Vanilla Bark Coated Puff Popcorn Cindy Lou Smith

2 bags Mike Sells puff popcorn 1 pkg. Kroger vanilla bark

Empty popcorn in large bowl. Melt vanilla bark in microwave according to package directions. Pour over popcorn, stirring well until popcorn in well coated. Spread mixture on wax paper. Add sprinkles immediately, if desired. Let cool 30-40 minutes. Store in covered container.

Jello Cheesecake (with Milnot) Lynn Jewell

1 box lemon jello 1 cup boiling water

1 large package cream cheese (8-oz.) 1 can Milnot (chilled)

1 cup sugar 1 tsp vanilla

Mix boiling water and jello. Let sit till it starts to jell, then whip. Mix cheese, sugar and vanilla; whip. Whip jello and Milnot together. Then add jello mixture to cheese mixture and whip. Roll graham crackers to make a crumb crust. Add whipped mixture to crust. Sprinkle crumbs on top. Refrigerate.

Refrigerator Lemon Pie Jean Law

1/4 cup lemon juice 1 can Eagle brand condensed milk

1 8-oz. tub of Cool Whip 1 graham cracker crust (prepared)

Mix together lemon juice, condensed milk and cool whip. Pour into crust. Freeze or refrigerate a few hours or overnight before serving

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Sweets

No Fail Pie Crust Alice Young

“As a young bride years ago I couldn’t make pie crust. My sister-in-law gave me this recipe and it is perfect every time.”

1/3 cup cooking oil 3 tbs. cold milk

1 1/3 cups flour dash of salt

Add oil to milk but do not stir; add salt. Pour in flour and mix until it sticks together. Lightly flour hands and roll into a ball. Roll out between two sheets of waxed paper. Lift off paper, place crust in pan and remove second sheet of paper. Crust will be thin and flaky.

Pineapple Blueberry Crunch Cake Jan Hoskins

3/4 cup butter, plus more for dish 1 (20-oz.) can crushed pineapple, in juice 1 (20-oz.) can blueberry pie filling 1 (18.25) oz. box yellow cake mix

1 cup chopped pecans

Preheat oven to 350 degrees. Butter a 13x9-in. dish. Melt 3/4 cup butter in saucepan over low heat. Pour the pineapple with juice into the casserole dish and evenly spread blueberry pie filling on top. Cover with dry yellow cake mix and top with pecans. Drizzle with melted butter and bake for 35-45 minutes.

Coconut Snow Cake Nina Burton

1 box white or yellow cake mix 1 can prepared coconut pecan icing

whipped cream shredded coconut

Prepare cake according to box directions. Fold in coconut– pecan icing and mix well. Bake in a greased and floured Bundt pan at 350 degrees for 35-40 minutes. Cool in pan 10-15 minutes Remove cake from pan and allow to cool completely. Top with whipped cream and shredded coconut to serve.

Brownie Pie “from my mother” Sharon Brockman

1 cup sugar 1 stick butter

2 eggs 3/4 cup flour

1/2 tsp. vanilla 1 1/2 Tbs. cocoa

Mix all ingredients together; pour into greased pie plate. Bake at 370 degrees for abut 45 minutes. Top with powdered sugar or a scoop of ice cream to serve.

Gooey Cake “Ernie’s favorite” Susi Hoskins

1 box yellow cake mix 1 stick butter, softened

3 eggs (divided) 1 package (8 oz.) cream cheese, softened

1 box powdered sugar (reserve a little for top) 1 tsp. vanilla

Mix the cake mix, 1 egg and softened butter together to make crust using a fork or mixer on low speed. The mixture will be crumbly. Pat into a greased 9x13 pan and press down lightly. Set aside a little of the powdered sugar for topping. Mix the softened cream cheese, eggs and vanilla. Add powdered sugar a little at a time while mixing. Pour the filling over the crust. Bake at 325 degrees for 40-45 minutes. Cool. Dust with reserved powdered sugar to serve.

Chocolate-Peanut Butter Clusters Cathy Bailey

3 cups salted cocktail peanuts 1 bag semi-sweet chocolate chips 1 bag peanut butter chips Microwave chips 1 minute or until melted.; stir. Add peanuts; stir. Drop on parchment lined baking sheet to cool.

Vary the recipe by varying the chips: milk chocolate, butterscotch, dark chocolate, etc.

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Sweets

“Reese Cup” Candy Cathy Bailey

1 jar peanut butter+ additional 1/4 cup 1 box powdered sugar (1 pound)

1 stick butter 1 bag chocolate chips

Melt butter and jar of peanut butter in pan over low heat. Pour into bowl. Add powdered sugar a little at a time and stir gently. (I use a mixer on low.) Pat into a 9x13 pan sprayed with non-stick cooking spray.

Melt the bag of chocolate chips (recommend milk chocolate or semi-sweet) with the 1/4 cup of peanut butter.

Spread on top and put in refrigerator to set. Cut and serve.

“Puppy Chow” Mary Mitchell 2 cups chocolate chips 1/2 cup margarine

1 cup peanut butter 12 cups Rice Chex cereal

2 cups powdered sugar

Heat chocolate chips, margarine and peanut butter on low heat. Stir constantly until smooth. Pour sauce over cereal in large bowl and mix well. Place chocolate-coated cereal in a bag with powdered sugar. Toss until well coated.

Christmas Chex Mix Lynn Jewell

4 cups Chex cereal 4 cups Cheerios

4 cups pretzel rods 3 cups salted cocktail peanuts

11 ounces red and green M&M’s 24 ounces white chocolate chips

Place the cereal, pretzel rods, peanuts and M&M’s into a large mixing bowl. Set aside. Line a large baking sheet with parchment paper. Microwave the white chocolate chips in 30 second increments, stirring in between until melted. Pour the melted chocolate over the cereal mixture and stir gently to combine. Pat the mix onto the baking sheet and push it down evenly using a plastic spatula. Refrigerate for at least 20 minutes to set. Break into clumps and store in an airtight container.

Mayonnaise Cake “from my mother” Sharon Brockman Cream well: 1 1/2 cup sugar, 6 Tbs. cocoa and 1 1/2 cups mayonnaise

Add: 3 tsp. baking soda and 1 1/2 cups lukewarm water Mix well.

Fold in gently 3 cups sifted flour

Pour into 2 layer cake pans or 1 oblong pan. Bake at 350 degrees for 25-30 minutes.

Moist cake. An old recipe, but a good one.

Fruit Crisp Cindy Lou Smith 7 apples (or 4 cups of other fresh fruit) 2 Tbs. flour 1 1/2 tsp. cinnamon

Preheat oven to 375 degrees. Wash, peel and core apples; cut into thin slices. (Or prepare other fresh fruit.) In large bowl toss fruit, flour, and cinnamon. When mixed well pour into baking dish. Sprinkle topping* over fruit.

Topping*: 3 Tbs. vegetable oil, 1/4 cup flour, 1/4 cup brown sugar, 1 cup old-fashioned oats and 1/2 tsp. cinna- mon. Stir oats, flour, sugar and cinnamon together. Add vegetable oil and stir to combine. Bake for 50 minutes.

Cool and serve.

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Sweets

Rhubarb Cream Pie Cindy Lou Smith

1 1/2 cups sugar 1/4 cup flour

3/4 tsp. nutmeg 3 eggs

2 1/2 cups finely diced rhubarb 2 Tbs. butter

Beat eggs; add sugar, flour and nutmeg. Beat again. Stir in rhubarb. Pour mixture into an unbaked pie shell. Dot with butter. Top with another pie crust; poke with fork. Bake at 375 degrees for 50-60 minutes. May brush top crust with beaten egg white and sprinkle with sugar if desired.

Fruit Cobbler Mary Conrad

1 cup sugar 1 cup flour

1 cup milk 1/2 cup butter

3 tsp. baking powder 1/4 tsp. salt

Melt butter in an 8x8-in. baking dish. Mix sugar, milk, flour, baking powder and salt. Add to melted butter; mix well. Add any kind of fruit or pie filling you wish. Drop on batter. Bake at 350 degrees until crust is brown.

Hawaiian Millionaire Pie Susi Hoskins

2 ready-made graham cracker crusts 1 8-oz package cream cheese softened 1 large container Cool Whip 1 large can crushed pineapple (drained)

1 8-oz jar maraschino cherries (chopped & drained) 1 can Eagle Brand Sweetened Condensed milk

½ cup chopped pecans ¼ cup lemon juice

Blend together the cream cheese, lemon juice and condensed milk; gently fold in the whipped topping. Stir in the crushed pineapple, cherries and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.

Honey Bun Cake Kim Searles

Topping: 2/3 cup brown sugar, 2 tbsp cinnamon (Stir together and set aside)

Cake Batter: 1 box yellow cake mix, 4 eggs, 8 oz. sour cream, ½ cup sugar, ¾ cup oil

Mix together well, pour half of the batter into a greased and floured 9” x 13” pan. Sprinkle half cinnamon topping mixture over batter. Add remaining cake batter. Top with remaining cinnamon mixture.

Bake in a 275 degree oven for 60 minutes.

Glaze: 2 cups powdered sugar, 6 tbsp milk, 1 tsp vanilla

Take cake from oven, poke holes in cake while hot, and pour glaze over cake. Best made a day in advance.

Graham Cracker Pudding “my mother’s recipe” Carolyn Warner

24 graham crackers 1/2 cup brown sugar 1/4 lb. butter, melted 1/4 tsp. cinnamon Grind or roll crackers into crumbs. Mix with brown sugar, melted butter and cinnamon. Set aside.

1 cup sugar 3 Tbs. flour 3 egg yolks (reserve whites) 2 cups milk Mix sugar, flour, egg yolks and milk . Cook until thick and add vanilla to taste.

Spread 1/2 of cracker mixture in 9 x 12 pan. Layer pudding mixture on top. Add remaining cracker mix to top of pudding. Whip egg white into meringue. Top and bake until lightly browned.

Cool Whip Cookies “make in a variety of flavors” Lynn Jewell 1 box cake mix (any flavor) 1 8-oz. tub of Cool Whip 1 large egg powdered sugar

Preheat oven to 350. Mix cake mix, Cool Whip and egg. Drop spoonfuls into the powdered sugar to coat them.

Place on cookie sheet and bake for 12 minutes. Allow to cool before removing from cookie sheet. Lemon is a fav!

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Sweets

Snickerdoodle Cookies Cindy Rogers

1 cup butter, softened 1 1/2 cups sugar

2 eggs 1/4 tsp. salt

2 1/4 cups flour 2 tsp. cream of tartar

1 tsp. baking soda

Mix butter, sugar and eggs together. Sift together dry ingredients and stir into wet mixture. Roll into balls the size of walnuts and then roll the balls in cinnamon sugar. Bake at 400 degrees for 8 minutes. May use air bake cookie sheet for soft center. We hear that Cindy is famous in her family for baking these snickerdoodles!

Cinnamon Cream Cheese John Stoehr

8 oz. cream cheese, softened 1 tsp. cinnamon 3 Tbs. brown sugar Combine and stir well, cover and chill. Good on bagels and quick breads.

Peanut Butter Cookies Tanya Bailey

1 cup sugar 1 egg 1 cup peanut butter 1 tsp. vanilla

Mix all ingredients together and spoon out 1 Tbs. at a time onto ungreased cookie sheet. Dip a fork in water and flat- ten cookies, making a criss-cross pattern on the top. Bake at 350 degrees for 10 minutes. Gluten free.

Peanut Butter Pie Mary Mitchell

Crust: Combine 1 1/4 cup Oreo cookie crumbs (about 20 cookies), 1/4 cup sugar and 1/4 cup melted oleo. Press into 9-inch pie plate. Bake at 375 degrees for 10 minutes. Cool.

Filling: Combine 1 pkg. (8-oz.) softened cream cheese, 1 cup creamy peanut butter, 1 cup sugar, 1 Tbs. softened oleo and 1 tsp. vanilla until smooth. Fold in 1 cup Cool Whip. Gently spoon into crust and refrigerate.

Wasp Nest Cake Sarah Kendall

1 3-oz. box cook and serve vanilla pudding 2 cups milk

1 yellow cake mix 1 12-oz. pkg. butterscotch morsels

On stove top mix pudding with milk and bring to a boil on medium heat. Dump in cake mix. Stir together and pour into greased 9x13 pan. Sprinkle with butterscotch morsels. Bake at 350 degrees for 30 minutes. Let cool. Serve.

Cookies in a Cloud “from sister Hazel, now in heaven “ Jeroma Miller 1 large container Cool Whip (or more) 2 packages chocolate chip cookies milk

In a large bowl put a layer of Cool Whip. Next make a layer of cookies quickly dipped in milk. Repeat layers of Cool Whip and dipped cookies. For the last layer top with Cool Whip. Crumble up some dry cookies (not dipped in milk) for the top. Refrigerate. “Cheap” cookies work fine in this recipe. Merry Christmas!

Peanut Butter Cookies Ruth Brown

Cream together 1/2 cup sugar, 1/2 cup brown sugar, 1/2 tsp. vanilla, 1/2 cup peanut butter, 1/4 cup shortening, 1/4 cup soft butter, 1/4 tsp salt and 1 egg. Stir in 1 1/2 cup flour, 3/4 tsp. baking soda and 1/2 tsp. baking powder. Re- frigerate 2 hours. When ready to bake make into 1 1/4-in. balls. Place on an ungreased cookie sheet and flatten with fork dipped in sugar. Bake 9-10 minutes at 375 degrees.

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This and That

Farmer’s Casserole “Great for Christmas breakfast.” Kim Baird

6 cups frozen shredded hash browns 1 1/2 cups shredded Monterey jack cheese

2 cups diced cooked ham 1/2 cup sliced green onion

8 eggs 2 (12-oz.) cans evaporated milk

1/4 tsp. salt 1/4 tsp. pepper

Preheat oven to 350 degrees. Grease a 3-qt. rectangular baking dish. Spread hash browns evenly in the bottom of the dish. Sprinkle on cheese, ham and green onions over the potatoes. In a large mixing bowl beat the eggs until whites and yolks are mixed. Stir in the 2 cans of milk, salt and pepper. Pour the egg mixture over the potato mixture in the dish. Bake uncovered for 45-55 minutes or until the center is set. Let stand 5 minutes before serving. You can make this the night before and refrigerate; allow 55-60 minutes to bake.

Chocolate Gravy Armel Taylor

When the grandkids came over I would say: “Go have your grandma make some chocolate gravy!” for I liked it too!

1/3 stick butter 2/3 cup sugar

2 Tbs. all-purpose flour 1/3 cup cocoa

2 cups whole milk

Melt butter in a skillet over medium heat. Add cocoa and flour; stir until a thick paste is formed. Stir in sugar and milk. Cook; stirring constantly, until thick. Serve over hot buttered biscuits.

All In One Breakfast John Stoehr

12 to 18 eggs, scrambled 1/2 pound sausage, fried, drained, & crumbled 1 pound bacon, fried, drained & crumbled 8-oz. Velveeta, melted

Layer the cheese, eggs, and sausage in crock pot in repeating order. Top with bacon. Heat on low until warm. Stir to mix ingredients before serving.

Sausage Cake Diana Tames

1 lb. pork sausage, not hot 3 cups brown sugar

1 cup raisins 1 cup nuts, chopped

1 tsp. baking soda (reserve) 1 cup freshly made coffee (reserve)

1 tsp. cinnamon 1 tsp. nutmeg

1/2 tsp. cloves 2 cups flour

1 cup dates, chopped (optional)

Mix all ingredients together except soda and coffee. Dissolve soda in the 1 cup of coffee, and then add to other ingredients. Bake in loaf pan for 1 hour at 325 degrees. After cooling wrap and place in refrigerator. Tastes better after a few days or a week to develop flavor. My mom (Vivian Gruner) made these after Thanksgiving to be given at Christmas time.

Cocoa Mix Lynn Jewell

1 pound Nestle Quick 8 qt. size Carnation Dry Milk

1 cup powdered sugar 8 oz. Coffee Mate

Mix together and store in airtight container. When ready to use add 1/4 cup cocoa mix to 1 cup hot water. Top with marshmallows or marshmallow crème.

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Aunt Sue’s Veggie Pizza Cathy Bailey

2 pkg. crescent rolls 2 packages cream cheese (8-oz. each)

1/2 cup sour cream 2 heaping Tbs. mayonnaise (or more, to taste)

1 pkg. Hidden Valley Ranch dry salad dressing mix shredded cheddar cheese Assorted raw vegetables (broccoli, bell pepper, carrots, tomatoes, green onion, etc.), chopped

Put rolls on ungreased jelly roll pan and bake at 375 degrees until brown, about 10-12 minutes. Cool. Combine mayonnaise, sour cream, softened cream cheese and dry salad dressing mix. Best to mix this “spread” a day ahead to let flavors blend, if possible. When ready to serve, spread the cream cheese mixture on the roll “crust”. Sprinkle on chopped vegetables of your choice and grated cheddar cheese. Refrigerate. Cut into small squares and serve cold. Note: You can cut the recipe in half and bake in 13x9 pan. Use only half the ranch dressing mix. Great appetizer or for ladies luncheon.

Ham Loaf Richard Matthews

Mix together:

2 cups bread crumbs, 1 tsp. salt, 1/4 tsp. pepper, 1 egg and 1 cup of milk Add: 1 lb. ground smoked ham and 1 lb. lean fresh ground pork

Form into a loaf and put in loaf pan or baking dish. Lay bacon slices and pineapple rings on top of loaf. Bake for 1 hour at 375 degrees.

Orange Punch Jean Law

1 can Hi-C orange drink (chilled) 1 2 liter bottle dry ginger ale (chill) 1 quart orange sherbet

Pour Hi-C and ginger ale carefully over orange sherbet in punchbowl. Stir gently. Serve.

Dumplings Mary Mitchell

2 cans cream of chicken soup 3 cans biscuits, broken into small pieces

4 cans water salt and pepper

Add water to soup and bring to boiling. Drop in biscuit pieces and add salt and pepper to taste. Cook 15 to 20 minutes.

“Yummies” Susi Hoskins

2 cans crescent rolls 2 pkg. (8-oz.) cream cheese

2/3 cup sugar 1 egg yolk

1 tsp. vanilla

Mix cream cheese, sugar and egg yolk together; add vanilla. Press 1 can rolls into a 9x13 pan. Spread the cream cheese mixture on top. Add the second can of rolls next; pinch and roll edges of the rolls together. Sprinkle with cinnamon, sugar and pecans. Bake at 325 degrees for 20-25 minutes. Let cool. Slice into bars. Note: If the dough seems even the least bit underdone return to the oven for a few minutes.

How to make a boxed cake taste like a bakery cake

To make those holiday cakes extra special add an extra egg to the batter. Substitute milk for the water called for on the box directions and swap butter for the oil, doubling the amount. (Example: 1 cup melted butter instead of 1/2 cup oil.) Baking directions are the same. The difference in texture and taste is unbelievable. Try it and see!

This and That

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This and That

French Toast Casserole Rona Martin

1 cup brown sugar 1/2 cup butter

1 (8-oz.) loaf crusty French bread, cut into bite size pieces

2 cups of milk 6 eggs

2 tsp. vanilla extract 1 pinch ground cinnamon or to taste

2 Tbs. brown sugar or more as needed

Grease a 9x12 baking dish. Stir 1 cup brown sugar and butter together in a sauce pan over medium low heat until butter melts and sugar dissolves into butter, 2-4 minutes. Pour into prepared baking dish. Spread 1 1/2 to 2 inch layer of bread pieces over the top. Beat milk, eggs and vanilla together in a bowl, pour milk mixture over the bread, moving the bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate 8 hours or overnight. Preheat oven to 450 degrees. Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture. Bake in preheated oven until browned and bubbling, about 30 minutes.

Crock Pot Mississippi Chicken Dorothy Chandler

3 pounds boneless, skinless chicken breasts 1 package au jus gravy mix

6 pepperoncini peppers 1 package ranch dressing mix

1/2 cup salted butter

Add chicken breasts to bottom of crock pot. Sprinkle packet of ranch dressing mix and au jus gravy mix over chicken. Top with stick of butter. Cover and cook on low for 6-8 hours.

Pork Tenderloin Roast Susie Marowski

4-1/2—5 lb. pork loin, dried with paper towel 1 1/2 Tbs. oil, divided salt and pepper

Rub pork loin all over with least amount of oil, then salt and pepper. Heat remaining oil in large skillet and brown on all sides on medium high heat (6-7 minutes). In 6 qt. crock pot or larger combine the following: 1 14-oz. can whole berry cranberry sauce, 1/2 cup dried cranberries, 1/2 cup orange juice, 3 3-in. strips of orange peel, and 1/8 tsp. cinnamon. Remove roast from skillet and nestle in prepared crockpot. Cover and cook on low 4 hours (140-145 internal temperature). Transfer loin to board and let rest 10 minutes. Transfer liquid from crockpot to saucepan and simmer 10-12 minutes or until liquid is reduced to 2 cups. Cut loin in 1/2-inch servings, transfer to plate and spoon sauce over meat.

Chicken and Dressing Casserole Nina Burton

4 chicken breasts or other chicken parts 1 small pkg. Stove Top dressing 1 can cream of mushroom soup (or cream of chicken) 1 stick margarine

1 onion, chopped 1 cup celery, chopped

1/2 cup milk 1/2 cup chicken broth

2 eggs, beaten

Boil chicken with onion and celery until done. Dice chicken into small pieces. Mix in large bowl: dressing mix, soup, milk, eggs, broth and melted butter. Stir in chicken and mix well. Pour into baking dish and bake at 350 degrees for 45 minutes. *May sprinkle on crushed Ritz cracker on top during last 10 minutes.

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This and That

Four Cheese Macaroni “my favorite & my family asks for it too” Cora Gibbs

1 pkg. (16 oz.) elbow macaroni 1/4 cup butter or margarine

1/4 cup flour 1/2 tsp. salt

1/8 tsp. pepper 1/2 cup grated Parmesan cheese

2 cups shredded cheddar cheese (8 oz. ) 1 1/2 cups shredded Swiss cheese (6 oz.)

1/2 cup crumbled blue cheese 3 cups milk

Cook macaroni according to package directions. Meanwhile, in a 5-qt. Dutch oven over medium heat, melt butter.

Stir in flour, salt and pepper until smooth. Bring to a boil. Boil and stir for 2 minutes. Gradually add milk, stirring constantly. Reduce heat to low. Add cheeses and stir until melted. Drain macaroni and add to cheese sauce; stir until well coated. Yield: 12 servings

Red Lobster Biscuits Mary Mitchell

2 cups Bisquick 2/3 cup milk

1/2 cup shredded cheddar cheese *1/4 tsp. garlic powder, 1/2 stick margarine, melted Preheat oven to 450 degrees. Mix Bisquick, milk and cheese until a soft dough forms, beat 30 seconds. Drop onto ungreased cookie sheet. Bake 8-10 minutes until golden brown. *Combine 1/4 tsp. garlic powder with 1/2 stick melted margarine. Brush over the tops of warm biscuits.

Remembrances

Norma Anders

Mom was a great cook! We always got good meals. Sometimes she would buy gifts and not put any names on them. We would just get to pick one. We would be surprised at what we got. We could trade if we wanted since sometimes you got a boy gift.

Linda Beswick

I remember when I was real little, 5 or 6. Every Saturday my dad would wake me up and we would go to the Waf- fle House. He would get me a big thick mug with mostly milk with a splash of coffee. I would sit in my booster seat and drink my coffee with my dad. I used to think I was so grown up. Then we would run errands to the bank and the barber shop. One Christmas my dad got me a large doll house that had to be put together. He tried and tried to put it together but he couldn’t. I told him I would do it. He said I wouldn’t be able to. Well, he left the room and I did it!

Linda Beck

I remember looking forward to going to Grandmother’s. She would have a big black pot of homemade noodles. I used to tell her it looked like the big black pots on the cartoons. Everyone was there and there were no leftovers. I always wanted that big black pot but my cousin got it.

Barbara Morris

Butterfinger was the first piece of store bought candy I got for Christmas. And we didn’t get a new doll every year.

But my mom made a new outfit for my doll as a surprise.

Patsy Frye

I remember getting a play dishes set and I still have it!

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Remembrances

Mary Louise Ruef

When I was young, probably 6 or 7, my parents didn’t have extra money for Christmas. My mom was determined to make it special for us, so she told us we would have Christmas just like she did when she was a girl. There wasn’t a Christmas tree, and my mom put out a few decorations she had in the attic. On Christmas morning we got to go to the dining room and there was a plate at our place with an orange, some nuts and a couple of pieces of candy.

We also got a book. We had no idea we were poor that year...it was still special!

Chester Chandler

In 1975 we had to have Christmas early at our house because I had to report for duty in Korea. My son wanted a train set and we put it together around the beginning of December before I left. We opened all our presents so we could have Christmas together. I didn’t get home again for 13 months and didn’t see my kids or my wife for the whole time.

Rita Winkler

This is a memory that always brings a smile to my face. When I was 8 or 9 there was this bridal doll I wanted so bad. I asked my parents for her. That is the year I peeked at my presents, early, and found the doll, but I still had to act surprised when I got that doll for Christmas. When my Mom passed away that doll was in her attic. She saved it all those years because she knew how special it was to me.

Edith Bowden

I remember the year where I was old enough to know about Santa, but my brother wasn’t. I brought Santa up all the time, knowing he believed, to help make Christmas special for him. Another time I got a doll for Christmas.

She had a hard head, arms, and legs but her body was soft. I went jumping across the creek holding my new doll tightly. I must have hugged her too tight because she broke where her head was attached to the body. Mom taped it up and it worked fine, but I was heartbroken because I broke it and I hadn’t had her even 24 hours yet.

Bonnie Arnold

Mom and Dad bought us a Christmas tree and we decorated it together every year. One year they were at work on a Saturday and my two brothers (I think they were 8 and 10 at the time) were home. I found them sitting on the couch with busted ornaments all around them on the floor. They had been pitching them at the tree like they were balls! I told them “You guys are gonna get it when Mom and Dad get home!” But they cleaned everything up and Mom never knew. I never told. Thankfully Mom had plenty of ornaments so she never missed them.

Hannelore Smith

During the war we didn’t have much and you couldn’t buy much anyway because the German factories were mostly dedicated to the war effort. My Mom prepared us that we wouldn’t have a big Christmas, but she traded stuff so my brother could get a train and I could get a doll. That’s what people did. They couldn’t buy so they traded for what they needed.

Forrest Lair

Dad would bring home a real tree and he would put together models for us. I always had a good Christmas. Al- ways had a good time growing up. Dad would take us downtown to watch the Christmas play.