Jackie Mitchell's Black Bottom Ice Cream Pie recipe.

1 cup chocolate ice cream, softened
1 (9-inch) gingersnap crumb crust
1 quart vanilla ice cream, softened
1/2 cup semisweet chocolate morsels
1/4 cup whipping cream
1/4 teaspoon vanilla extract

Spread chocolate ice cream in bottom of crust; cover and freeze until firm. Spread vanilla ice cream over chocolate layer; cover and freeze until firm.
Combine chocolate morsels and whipping cream in a small heavy saucepan; cook over low heat until chocolate melts, stirring constantly. Remove from heat and stir in vanilla. Cool completely. Drizzle sauce over top of pie and freeze until ready to serve. Yield: one 9-inch pie.

Audrey Richards Cinnamon-Chip Ice Cream Ball recipe.

1 cup cinnamon-sugar whole wheat-and-rice cereal
1 cup granola
1/2 cup semisweet chocolate mini-morsels
6 scoops of vanilla ice cream
Toppings: chocolate syrup, caramel syrup

Crush cereal and granola in a heavy-duty zip-top plastic bag using a rolling pin. Add chocolate morsels; seal and shake. Pour into a large bowl. SHAPE each ice-cream scoop into a ball; roll in crumb mixture, coating evenly, and place in a 9-inch square pan. Freeze until firm. Drizzle the balls with syrups before serving. Yield: 6 servings. Prep: 12 min., Freeze: 3 hrs.

Frankie Ricks "Brunch Casserole."

6 slices of day old bread, cubed
1 1/2 lbs sausage (hot or mild)
2 C. sharp cheddar cheese, cubed
2 1/2 cups milk
4 eggs, beaten
1 large bottle mushrooms, sliced
1 can mushroom soup
1 small or medium onion, grated
Salt, pepper, and parsley if desired

Brown sausage and drain to remove fat. Mix all ingredients together and put in a greased 9 x 13" pan. Bake at 325 degrees for 1 1/2 hours. May be made the day before and cooked for about 1 hour. Then refrigerate overnight. When ready to use, heat for 1/2 hour.

Alice Counts Herb and Onion Pie.

3 Onions, sliced thin-sep.rings
1/4 cup Butter
1/2 lbs Bacon, crisp fried/crumbled
1 1/4 cup Milk
2 tsp Worcestershire
3 Eggs
1 cup Bisquick
1/4 tsp Dried savory leaves
1/4 tsp Dried basil leaves
1/4 tsp Dried parsley leaves

Heat oven to 400 Grease a 9" pie plate Cook onions in butter in 10" skillet, stirring frequently, till onions are softened Arrange half of the onions evenly in pie plate; sprinkle with half of the bacon Top with remaining onions and bacon Place milk, worcestershire sauce, eggs and baking mix in blender container Cover and blend on high 15 sec. Pour into plate Mix herbs in small bowl; crush slightly Sprinkle evenly over milk mixture Bake until knife inserted in center comes out clean, about 35 min.

Faye Newton's Potato Casserole.

8 potatoes, peeled and diced
1/4 cup butter
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup sour cream
3/4 cup shredded Cheddar cheese
salt to taste
ground black pepper to taste
1/4 cup shredded Cheddar cheese

1. Bring a large pot of salted water to a boil and add potatoes. Cook until tender, then drain water. While potatoes are cooking, heat a small skillet over medium heat. Melt butter and saute onion until golden brown. Set aside.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Mash potatoes with cream of chicken soup and sour cream until smooth and creamy. Mix in onions, 3/4 cup cheese, salt, and pepper. Spoon into a 2 quart casserole dish and bake in preheated oven for 30 minutes. Sprinkle remaining 1/4 cup cheese over top and bake an additional 10 minutes.

Virginia McMurry's Asparagus with Bacon dish.

1 1/2 lb Asparagus;* cut diagonally -into 1" pieces
2 tb Fresh parsley snipped
2 TB Lemon juice
1/4 ts Salt
2 sl Bacon; fried and chopped
* 2 PACKAGES (10 oz) frozen cut asparagus can be substituted for the fresh asparagus. Cook as directed on package; drain.

Place steamer basket in 1/2" water in saucepan or skillet (water should not touch the bottom of basket). Place lower stalk pieces in basket. Cover tightly and heat to boiling; reduce heat. Steam 4 minutes. Add tips. Cover tightly and steam until crisp-tender, 4 to 5 minutes longer. Toss asparagus with parsley, lemon juice and salt. Sprinkle with bacon.

MICROWAVE DIRECTIONS: Place asparagus, 1/2 cup water and 1/4 teaspoon salt in 1 1/2-quart microwaveable casserole. Cover tightly and microwave on high (100% depending how powerful the microwave is) 3 minutes, less if very powerful, stir. Cover and microwave until crisp-tender, 2 to 3 minutes longer. Let stand 1 minute; drain. Continue as directed above. Serving size 3/4 cup.

Dede Garner's Almond Shortbread

1 cup butter
1/2 cup white sugar
2 teaspoons almond extract
2 1/2 cups sifted all-purpose flour
1/3 cup granulated sugar for decoration

1. In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Refrigerate, covered for 2 hours.
2. Preheat oven to 300 degrees F.
3. On lightly sugared surface, roll out dough, one part at a time, about 1/2 inch thick. Using a 1 1/2 inch round cookie cutter, cut out cookies. Place 1 inch apart, on ungreased cookie sheet. With end of wooden spoon, or cookie press, make an indentation in center of each cookie.
4. Bake 25 to 30 minutes, or until light golden brown around the edges. While still warm, roll in sugar. Cool completely on a wire rack.

Angie Coleman's Baked Chicken Nuggets

1/2 cup dry bread crumbs
1/2 cup grated parmesan cheese
2 tablespoons fresh chopped parsley
1 teaspoon Lawreys Garlic Powder with Parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound Tyson® Fresh Boneless, Skinless
  Chicken Breasts , cut into 2-inch cubes
1/4 cup butter, melted

Directions:
Preheat oven to 350° F.
In a shallow pan combine bread crumbs, parmesan cheese, parsley, garlic powder, salt and pepper; mix well.
Dip chicken into melted butter then roll in the crumb mixture until evenly coated. Place on baking sheets and bake for about 15 minutes*, or until tender.

Marie Johnson's Brunswick Stew

2 pounds skinless boneless chicken breasts, cut into serving-size pieces
1 tablespoon salt, DIVIDED
1 tablespoon Fleischmann's margarine, Plus 3 TBS Vegetable Broth
2 medium onions, sliced
1 medium green bell pepper, diced
3 cups water
1 16 oz. can tomato, undrained
2 tablespoons fresh chopped parsley
1/2 teaspoon bottled hot pepper sauce
1 teaspoon Worcestershire sauce
1 10 oz. package frozen whole kernel corn, thawed
1 10 oz. package frozen lima beans, thawed
3 tablespoons all-purpose flour

Sprinkle chicken with 1 teaspoon salt and paprika. Heat margarine in Dutch oven; add chicken, and brown on all sides.
Add onion and green pepper to chicken, cook until onion is transparent. Add water, tomatoes, parsley, remaining salt, hot sauce, and worcestershire sauce; bring to a boil. Cover, reduce heat, and simmer for 30 minutes.
Add corn and lima beans; cook 20 minutes longer. Blend flour with a little cold water, and gradually stir into stew. Cook 10 minutes, stirring constantly

Jonie Ryals Quick and Easy
Banana Cream Pie

1 c Milk 1/3 c Margarine, melted
1 ts Vanilla
3 Eggs
1/2 c Bisquick
2 Bananas, sliced
1 c Whipping cream, chilled
2 tb Sugar, confectionery

Preparation: Heat oven to 350 deg. Grease 9 in. pie plate. Place milk, margarine, vanilla, eggs, sugar and Bisquick in blender and blend for 30 seconds. Pour into plate. Bake about 30 min.
Arrange bananas on pie. Beat whipping cream and powdered sugar until stiff. Spread over top of pie, covering bananas.
Suggestion: Slice bananas after pie is baked and just before covering with whipped cream.)

Rose Collins Blueberry Bread

2/3 cup white sugar
1 tablespoon ground cinnamon
4 (12 ounce) packages buttermilk biscuits
1 1/4 cups frozen blueberries, dry pack
2/3 cup white sugar
10 tablespoons margarine
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 cup frozen blueberries, dry pack (in addition to above)

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 10 x 4 inch tube pan.
2. Mix sugar and cinnamon. Cut biscuits in quarters, then roll each piece in sugar-cinnamon mixture. Arrange about 1/4 of the biscuit pieces and blueberries in an even layer in pan.
3. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.
4. In saucepan combine sugar, margarine, vanilla, cinnamon, and the additional cup of blueberries. Bring to a boil, then reduce heat. Cook, stirring frequently until sugar is dissolved and margarine is melted. Pour over biscuits in pan.
5. Bake for 65 minutes or until done. Lift or turn out onto a cake plate.

Jennifer Snow's Italian Chicken Pie

1 lb. Italian style peeled tomatoes, coarsely chopped
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 clove garlic, minced
1/2 cup seasoned breadcrumbs
1 egg
2 tsp. Italian herb seasoning
1-1/2 lbs. ground chicken
1/2 cup shredded fat-free mozzarella cheese
3 Tbs. grated Parmesan cheese

Preheat oven to 350°F. Pour chopped tomatoes into a fine sieve set over a bowl. Reserve 1/3 cup of the juice. Set remaining tomatoes aside. Combine reserved tomato juice, next 6 ingredients and salt and pepper to taste in a mixing bowl. Mix thoroughly. Add ground chicken and knead with hands. Transfer mixture into a shallow, oiled baking dish or into a large pie plate, pushing up the sides of the chicken mixture to form a shell.
Bake 25 minutes. Drain excess liquid. Sprinkle mozzarella over partially baked mixture. Add remaining tomatoes, sprinkle with Parmesan and bake 15-20 minutes longer until chicken is cooked throughout. Let stand 5 minutes before cutting into wedges.

Virginia Bunn's Apple Crumb Pie

1 (9 inch) pie shell
6 cups thinly sliced apples
1 tablespoon lemon juice (optional)
3/4 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
1/2 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter

Directions:
Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell.
In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack

Judy Reynolds
"Quick and Easy" Guacamole Dip

2 avocados, chopped
2 tablespoons salsa
2 tablespoons mayonnaise
1/4 teaspoon chile powder
1/4 teaspoon ground black pepper
Salt to taste

Directions:
1 In a large bowl, mix together avocados, salsa, mayonnaise, chili powder and black pepper.
Mix well and salt to taste before serving.

Serve with your favorite chips.

Vanessa Sykes
Broccoli Chicken Casserole

6 skinless, boneless chicken breast halves -
       boiled and cut into bite size pieces
2 heads fresh broccoli, boiled and cut into pieces
3 (10.75 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon curry powder
3 tablespoons lemon juice
8 ounces shredded Cheddar cheese

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken and broccoli in a lightly greased 9x13 inch baking dish. In a medium saucepan combine cream of chicken soup, mayonnaise, curry powder and lemon juice. Bring all to a boil over low heat, stirring constantly. Pour soup mixture over chicken/broccoli mixture and top with shredded cheese.
3. Bake at 350 degrees F (175 degrees C) for about 20 minutes or until cheese is melted.

Angie Monroe's Chicken Gumbo Soup

8 cups water
1 teaspoon garlic powder
1 tablespoon hot pepper sauce
2 carrots, sliced thin
4 ounces fresh mushrooms
1 (10 ounce) package frozen okra, thawed and sliced
1/4 cup uncooked wild rice
1 frozen, boneless chicken breast, thawed and cubed
1 1/2 cups rotini pasta
Salt to taste
Ground black pepper to taste
3 green onions, thinly sliced

Directions:
1. Bring the water to a boil. Add the garlic powder and the hot pepper sauce. Put the carrots and mushrooms into the pot of water. Cook for five minutes.
2. Add the okra, wild rice, and chicken cubes. Turn heat to low, and cook for three hours.
3. Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions

Vickie Smallwood's Fresh Peach Cobbler

1/2 cup white sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
4 cups fresh peaches - peeled, pitted and sliced
1 teaspoon lemon juice
1 cup all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk

Directions:
1. Preheat oven to 400 degrees F.
2. To Make Peach Filling: In a large saucepan combine 1/2 cup sugar, cornstarch, and cinnamon. Stir in peaches and lemon juice, tossing until peaches are evenly coated.
3. Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make topping.
4. To Make Topping: In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs. Add milk and stir until mixture is evenly moistened.
5. Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls.
6. Return cobbler to oven and bake 25 to 30 minutes or until topping is golden brown.

Vince Faulkner's
Fruit and Spice Cookie Bars.

1/2 cup margarine or butter
1 1/2 cup graham cracker crumbs
14 oz can of Eagle Brand Sweetened Condensed Milk
9 oz package of condensed mincemeat, crumbled
1 1/3 cup flaked coconut
1 cup chopped nuts

Procedures
1. Preheat oven to 350° (325° for glass dish). In 13x9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine, pour sweetened condensed milk evenly over crumbs.
2. Top evenly with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned.
3. Cool thoroughly before cutting. Store loosely covered at room temperature.
Yield: 24 bars

Francis brockton's Angel Chicken Pasta

6 skinless, boneless chicken breast halves
4 tablespoons butter
1 (4.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
2 (8 ounce) packages angel hair pasta

Directions:
1. In a large saucepan melt butter or margarine over low heat. Add package of dressing. Blend in wine and undiluted can of soup. Blend in cream cheese and stir until smooth. Heat through gently.
2. Arrange chicken breasts in a baking dish. Pour sauce over.
3. Bake in a preheated 325 degree F oven for 60 minutes.
4. As baking time nears, in a large pot with boiling salted water cook angel hair pasta until done. Drain well.
5 Serve chicken dish over warm angel hair pasta.

Shirley Brown's Cajun Dirty Rice

1 pound ground beef
1 pound beef sausage
1 (8 ounce) box dirty rice mix
1 (10 ounce) can diced tomatoes with green chile peppers
1 onion, finely diced
2 (15 ounce) cans kidney beans, drained
2 cups water salt and pepper to taste

Directions:
1. In a skillet, brown Sausage, onion, and ground beef; drain.
2. In a 2 quart saucepan, combine rice mix and 2 cups water. Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, then add meat mixture. Bring back to boil, reduce heat and cover, stirring occasionally.
Cook for 20 minutes. Serve.
Makes 8 servings

Jack Dickson's Autumn Muffins.

3/4 cup brown sugar
3/4 cup white sugar
3 cups all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup butter, melted
2 eggs, beaten
1 1/4 cups milk
1 cup chopped cranberries
1 cup chopped, peeled apple
1/2 cup chopped dried figs
3/4 cup chopped toasted hazelnuts

Directions:
1. Preheat oven to 375 degrees F. Grease muffin pans or line with paper muffin liners.
2. In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
3. Bake for 15 to 20 minutes,in the preheated oven or until a toothpick inserted into a muffin comes out clean.

Frankie Stone's Potato Dumplings

6 cups baked potatoes -- peeled, cooled and riced
6 eggs
1 teaspoon salt
2 cups all-purpose flour
3 slices bread
2 tablespoons butter

Directions:
1. The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups cold riced potatoes. Peel the potatoes, and rice them. Refrigerate them until needed.
2. Brown 2 to 3 pieces of bread in butter or margarine for croutons. Cut into small pieces, and let cool.
3. Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. Add croutons, and mix together. The mixture should stick together. Too much flour will make them heavy.
4. Form into balls about the size of tennis balls. Drop into boiling water in a large pot. Cover and cook for 10 minutes.
Serve immediately.

LeeAnn McDowell's Taco Dip recipe

1 pound ground beef
1 (16 ounce) can refried beans
1/2 cup hot taco sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 (16 ounce) container sour cream
3/4 cup chopped onion
3/4 cup chopped tomatoes
3/4 cup black olives, chopped
3/4 cup sliced jalapeno peppers. For less spicy, use less

Directions:
1. Preheat oven to 350 degrees F.
2. In a large skillet over medium heat, brown beef. Drain well. Stir in beans, taco sauce, chili powder and cumin. Heat until warm.
3. Spread the meat and bean mixture into a 9x13 inch casserole. Spread sour cream over the beef and bean mixture, then sprinkle onions, tomatoes, olives and peppers. Top with cheese.
4. Bake at 350 degrees for 30 minutes. Serve warm.

Pam Finney's
Weekend Brunch Casserole

1 pound bacon
1 tablespoon butter
2 onions, chopped
2 cups fresh sliced mushrooms
4 cups frozen hash brown potatoes, thawed
1 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon ground black pepper
4 eggs
1 1/2 cups milk
1 pinch dried parsley
1 cup shredded Cheddar cheese

Directions:
1. Grease one 6 quart casserole dish with butter.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a separate skillet, melt the butter and fry onions and mushrooms until tender.
3. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with bacon then onions and mushrooms.
4. In a large bowl, beat eggs with milk and parsley. Pour over casserole. Top with grated cheese. Cover and refrigerate overnight.
5. Bake at 400 degrees for 1 hour or until set. If preparing and baking at the same time, cook for 45 minutes.

Tim Oliver's Quick Chicken & Rice
Prep time - 15 minutes

1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 can Cream of Celery soup
1 cup* rice (not cooked)
4 large skinless, boneless chicken breasts

Directions:
Mix soups together and dilute with water until creamy. Add rice. Pour into a greased, casserole dish. Place chicken breasts over rice. Bake at 350 degrees for 1 hour (or until chicken is done).
*You may use 1 1/2 cups rice if a thicker consistency is desired.

Jennifer Owen's Cajun Spiced Chicken

1/2 cup all-purpose flour
2 teaspoons Cajun seasoning
1 cup skim milk
4 boneless chicken breasts

Directions:
1. Preheat oven to 350 degrees F.
2. In a shallow plate or bowl, mix together the flour and at least 1 teaspoon of Cajun seasoning (more if you really like the zip of Cajun seasoning!). Pour milk for dipping into a bowl and dip the chicken breasts into it. Dredge the chicken through the flour and seasoning mixture, coating evenly on both sides and around the edges.
3. Place the chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for 35 minutes.

Angela Isaac's "Lazy Peach Cobbler"

1/2 cup margarine
2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 (15 ounce) can sliced peaches, juice reserved

Directions:
1. Preheat oven to 350 degrees F. Once oven reaches desired temperature, melt margarine in a glass 9x13 baking pan.
2. In a large bowl, combine flour, sugar and baking powder. Pour reserved peach juice into dry ingredients and stir until smooth. Remove glass pan from oven and pour batter in starting in the center; batter will then spread itself over entire pan. Add peaches by placing them in center of pan; allow them to spread on their own.
3. Bake cobbler in preheated oven for 20 to 25 minutes, or until brown on top. Do not overcook.

Cathy Jenkins "Easy Yeast Rolls."

2 cups hot water
1/2 cup margarine
1/3 cup white sugar
2 teaspoons salt
1/2 cup cold water
2 (.25 ounce) package active dry yeast
5 1/2 cups all-purpose flour
2 eggs

Directions:
1. Melt margarine in hot water. Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast.
2. Add 3 cups flour and mix. Add eggs and 2 1/2 - 3 cups more flour. Mix, cover and let rise until dough doubles in size.
3. Punch down and let rise 30 more minutes or until doubles.
4. Make walnut size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees F oven for 30-45 minutes. Brush top of rolls with margarine while hot.

Leslie Franklin's Banana Nut Bread.

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup chopped pecans
2 eggs
1 cup mashed bananas
1/2 cup vegetable oil
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees . Grease and flour two 8x4 inch loaf pans. Set aside.
2. Sift together flour, baking powder, baking soda, salt, and sugar. Stir in nuts, eggs, bananas, oil, and vanilla extract.
3. Pour into prepared pans. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from pans.