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Pineapple Upside-Down Cake II

Submitted by: Nina

This recipe was given to me by a good friend in Hawaii. She always uses fresh pineapple, the end product is delicious. Very yummy served with ice cream or whipped cream as an accompaniment.

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Red Velvet Cake I

Submitted by: Eleanor Johnson

Red-tinted chocolate cake is covered with contrasting fluffy frosting for a stunning presentation.

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Banana Nut Coconut Cake

Submitted by: Rosemary Stoker

The melding of banana, coconut and pecans give this cake a unique flavor. Best if made a day before serving.

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Grandma's Eggless, Butterless, Milkless Cake

Submitted by: Tina Demasi-Lemons

A moist chocolate cake.

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Chocolate Cheesecake II

Submitted by: Diane Young

Chocolaty goodness in a cheesecake!

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Banana Cake VII

Submitted by: Lyle Nicholson

I developed this recipe after trying many versions and I like this one the best. It's moist and has a sponge-like consistency and is very simple to make. It can also be used in a 9x13 pan.

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Cranberry Pistachio Biscotti

Submitted by: Gerry Meyer

The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.

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Beth's Spicy Oatmeal Raisin Cookies

Submitted by: Beth Sigworth

With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They make your kitchen smell wonderful while they are baking. They almost remind me of Christmas because the spices smell so good.

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Powdered Sugar Cookies I

Submitted by: Alicia K. Chaput

Sugar cookies that melt in your mouth.

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Lime Chicken Picante

Submitted by: Donna Townsend

A sharp marinade of mustard, salsa and lime juice also makes an interesting sauce. A dollop of yogurt offers a cooling contrast.

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Apple, Cranberry, and Pear Crisp

Submitted by: Barb Y

A splendid concoction of cubed apples and pears, dried cranberries, a bit of flour, honey, and lemon juice is spooned into a baking pan, and then covered with a crumbly butter and nut mixture. Forty-five minutes later, the crisp is brown and beautiful.

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Corned Beef Noodle Casserole

Submitted by: Ricki

Canned corned beef, Velveeta, cream of chicken soup and a bit of milk are tossed with noodles and baked until the flavors meld.

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Snickerdoodle Mix in a Jar

Submitted by: Diane

Another 'cookie mix in a jar' recipe for the collection.

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Three Berry Pie

Submitted by: Jenn Hall

Strawberries, raspberries and blueberries are coated with a sugary cornstarch glaze, and then piled into a pie crust. A top crust is crimped on, and then the pie bakes until it 's golden.

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Crab Stuffed Mushrooms

Submitted by: Wilma Scott

This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.

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Praline Sweet Potatoes

Submitted by: Mike Kennon

In this recipe for sweet potatoes with a candied pecan crust, the potatoes are whipped with cream, butter and eggs, and baked in a casserole with a pecan and brown sugar topping.

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Winter Fruit Salad with Lemon Poppyseed Dressing

Submitted by: Nora LaCroix

Wonderful salad for the holiday seasons. Great to serve for dinner at home or to take to a family gathering during the holidays.

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Zucchini Tomato Soup I

Submitted by: Joanna Knudsen

Chopped fresh tomatoes, green bell pepper and zucchini are cooked in a broth of onion soup mix with browned ground beef and cooked macaroni noodles.

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Hamburger Soup III

Submitted by: Laurie

A wonderful soup that warms you up on cold day.

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Burgundy Pork Tenderloin

Submitted by: Kathleen White

Impress your guests with a pork tenderloin, lightly seasoned and baked, and served with the simple red wine sauce that cooks along with the pork. All you have to do is smile and accept the compliments.

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