Blueberry Crunch
1 can crushed pineapple
3 cups blueberries
3/4 cup sugar
1/4 cup sugar (yes, that is a lot of sugar ;)
1 stick margarine, melted
1 box yellow cake mix
1 cup chopped pecans
Grease 8 1/2 x 11 in. pan. Add undrained pineapple. Add blueberries. Add 3/4 cup sugar. Add dry cake mix. Add melted margarine and pecans with 1/4 cup sugar. Bake at 350 for 25 minutes. Take spoon and punch down to crunch in several places. Cook about 20 more minutes or until golden brown. ~ Enjoy
Chocolate Chip Banana Bread...
Chocolate Chip Banana Bread II - All Recipes:
Original Recipe Yield 2 - 9x5 inch loaf
Ingredients
1 cup shortening
2 cups white sugar
2 eggs
2 tablespoons mayonnaise
6 very ripe bananas, mashed
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely."
Chocolate Chip Cookies
1/2 cup butter flavored shortening and 1/2 cup of plain shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 teaspoons Mexican vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8-10 minutes in a preheated oven, until light golden brown. Allow cookies to cool on baking sheet for 5 minutes, then let completely cool on wire rack.
Wild Rice Soup
2 Boxes of Uncle Ben's Long Grain Wild Rice Original Recipe (the original recipe of this soup calls for 1/2 cup wild rice uncooked, but we liked a little more rice so I just used the box rice)
1 lb. of bacon (again, we cut back on the bacon- I used about 4 oz., but you can add as much or little compared to your family's love of bacon!)
1 cup onion, chopped
3/4 cup celery, chopped
1/3 cup green pepper, chopped
2 cans of 14 oz. chicken broth
2 cans of 10 oz. cream of mushroom soup
4 oz. can of sliced mushrooms
1 pint half and half
Cook Wild Rice according to package directions, and set aside. Cut bacon into 2 inch pieces and fry until crisp in a medium size frying pan (the actual recipe says dutch oven, but since we do not have one, I'm just going to tell how I did it). Remove bacon from pan (I put the bacon in a small bowl with a papertowel to remove some of the grease). Discard all but 3 tablespoons of drippings. Saute` onion, celery, and pepper in bacon drippings until onion is transparent. Add rice, broth, soup, mushrooms, bacon, and half-and-half (this is the way that I did it, but the original recipe says to add the half and half before serving) to your crockpot (or dutch oven if you have one). Cover and cook over low heat for one hour. If you use a crockpot, start on high heat until the soup is hot and the canned soup is diluted. Then, cook on low heat until ready to eat! Makes 10 cups!
As found in the Gooseberry Patch Christmas 2009
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