Candy Cookbook

Christmas Candy Kiss Treat

1 bag round pretzels (small knot pretzels work also)
1 bag Hershey’s Almond Kisses
1 bag red and green M & M’s

Take a cookie sheet and cover with wax paper or parchment paper, Put pretzels on paper in single layer. Top with an unwrapped candy kiss. Bake in 250° oven approximately 5 minutes. Remove from oven; press tip of candy kiss down with an M & M or your finger. Clean fingers would be nice and Aunt Dee said not to use the naughty finger.

Bars Cookbook Desserts

Rice Krispies Bars (with Peanut Butter)

Do not use cheap rice cereal. The mixture will look too moist; do not add more Rice Krispies. That will make the bars dry and crumbly.

1 C. sugar
1/2 C. butter or shortening
1 C. white syrup
1 C. peanut butter
6 C. Rice Krispies
1 C. nuts or peanuts, optional
1 or 2 pkgs. chocolate chips, melted, optional

Bring the first 3 ingredients to a boil. Blend in peanut butter. Have ready in a big bowl the Rice Krispies and nuts or peanuts. Add hot mixture and mix well. Press in buttered 9×13″ jelly roll pan. Frost with melted chocolate chips.

Cookbook Desserts

Peanut Butter Fingers

This will not surprise anyone that I wrote this recipe on the back page of a calorie counters cookbook so that I could always find it.

1/2 C. butter or margarine
1 C. flour
1/2 C. sugar
1 C. oatmeal
1/2 C. brown sugar
6 oz. chocolate chips
1 egg. beaten
1/2 C. powdered sugar
1/2 tsp. soda
1/4 C. peanut butter
1/3 C. peanut butter
2 to 4 T. milk
1/4 tsp. salt
1/2 tsp. vanilla

Cream butter and sugars. Blend in egg, soda, 1/3 cup peanut butter, salt and vanilla, Stir in flour and oatmeal. Spread in a greased 9×13″ pan. Bake at 350º for 20 to 25 minutes. Sprinkle with chocolate chips and cover with cookie sheet so that the heat will stay in and melt the chips. Combine remaining ingredients (powdered sugar, 1/4 cup peanut butter and milk). Drizzle over chocolate chips. Cool before cutting,

Cookbook Pasta Side Dishes


1 can cream-style corn
1 can whole kernel corn, with liquid
1 stick oleo
1 C. dry macaroni
1 C. Velveeta cheese, cut up

Mix all ingredients together. Cover and bake at 350º for 45 minutes. Stir occasionally. Let stand 10 minutes before serving. You may use your crock pot, but double the recipe and cook on low for 4 to 6 hours.

Cookbook Recipes with Pictures Side Dishes

Aunt Elaine’s Holiday Sweet Potatoes

Aunt Elaine’s Holiday Sweet Potatoes

Sweet potatoes, boiled in skins
1/2 stick margarine
1 T. to 1/2 C. brown sugar, to taste
Miniature marshmallows

Boil potatoes in skin until done. (Note: Be sure to pick out sweet potatoes of similar size for even cooking. Don’t poke potatoes. Only check them when you’re pretty sure they’re done – if you poke them too many times, can make them icky.) Drain and hold under cold water to peel. Mash them and add butter and brown sugar. Bake at 350º until bubbling around edges. Add marshmallows about 5 to 10 minutes before serving. Can do the day ahead.

Cookbook Vegetables Vegetarian

Fresh Asparagus and Parmesan Cheese

This is very good and easy.

1 lb. asparagus, cleaned and trimmed
1 T. olive oil, divided
2 T. Parmesan cheese, grated
1 T. soft white bread crumbs
2 tsp. margarine, melted

Preheat oven to 450°. Place asparagus on baking pan. Drizzle with 1 to 2 teaspoons olive oil and toss to coat. Combine cheese, bread crumbs and margarine. Sprinkle the asparagus with cheese mixture and drizzle with remaining olive oil. Bake, uncovered, until asparagus is just tender, about 15 minutes.

Makes 4 servings.

Breads & Rolls Breakfast Cookbook

Monkey Bread

There is no story to this recipe except that I really like it and so do my kids. This is also good for Christmas morning.

3 tubes Pillsbury buttermilk biscuits
2 sticks margarine
1 tsp. cinnamon
1 C. brown sugar
Bundt pan

  1. Cut biscuits into fours and roll into white sugar and cinnamon, place in Bundt pan.
  2. Boil the margarine, cinnamon and brown sugar and pour over biscuits in Bundt pan.
  3. Bake at 350º for 25 minutes. Cool 10 minutes and flip Bundt pan. Enjoy!

VARIATION: Holiday: Chop pecans and maraschino cherries halved, place on the bottom of the Bundt pan. Then when you flip this it is the top of your Monkey Bread.

Main Dishes Vegetables Vegetarian

Dr. Jain’s Vegetable Lasagna Primavera

Very good vegetarian dish.

8 lasagna noodles
2 T. olive oil
1 large onion, chopped
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 clove garlic, minced
3 C. low-fat cottage cheese
1 – 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
3 T. seasoned dried bread crumbs
2 T. Parmesan cheese, grated
1/2 tsp. pepper
1/4 C. part-skim mozzarella cheese, shredded
2 C. prepared no-salt-added spaghetti sauce

Preheat oven to 375º. Cook lasagna noodles in large pot of boiling water for 8 minutes, or until almost tender. Drain well. Meanwhile, in large non-stick skillet, heat oil over medium heat. Add onion, oregano and basil; cover and cook for 8 minutes, stirring occasionally. Add garlic; cook uncovered for 2 minutes. Transfer onion mixture to large bowl; cool slightly. Stir in cottage cheese, spinach, bread crumbs, Parmesan cheese, pepper and 21 tablespoons of the mozzarella cheese. In an 8″ square baking dish, layer 1/2 cup of the spaghetti sauce, 2 or 3 lasagna noodles (trim noodles to fit the dish; fill spaces with scraps), and 1/2 the onion-cheese mixture, spreading evenly. Continue layering until all ingredients, except reserved mozzarella cheese, are used, ending with spaghetti sauce. Bake lasagna for 30 to 40 minutes, or until heated through. Sprinkle with remaining 2 tablespoons mozzarella; bake for 5 or more minutes, or until cheese melts. Allow lasagna to stand for about 10 minutes before serving.

VARIATIONS: Can replace cottage cheese with low-fat ricotta cheese. Can replace fresh spinach, chopped. Add other veggies like mushrooms, etc. Add enough spaghetti sauce (1 bottle) so that it is not too dry. Amount of mozzarella cheese depends on how “cheesy” you want.

Casseroles Chicken Cookbook Main Dishes

Chicken-Broccoli Casserole

This is Elizabeth’s favorite casserole. This recipe was given to me by a church member when she was born and it always amazes me that it became her favorite recipe.

2 – 10 oz. pkgs. frozen broccoli spears
2 cans cream of chicken soup
6 halved chicken breasts, cooked and sliced
1/2 C. milk
1/2 tsp. lemon juice
1/2 C. mayonnaise (not Miracle Whip)
1/4 tsp. curry powder
1 C. sharp cheese, grated
1 C. soft bread crumbs
2 T. margarine, melted

Cook broccoli according to package: drain. Arrange in a greased 7×11″ baking pan. Turn broccoli heads toward outer parts of dish. Place chicken on top of broccoli. Combine soup, milk, lemon juice, mayonnaise and curry powder. Pour over chicken and broccoli. Sprinkle with cheese. Combine bread crumbs and butter and sprinkle on top. Bake at 350º for 40 minutes.

Makes 8 to 10 servings.

Cookbook Miscellaneous

Aunt Elaine’s All Time Favorite Childhood Meals


This is a great baby food substitute, that’s what Aunt Leta and Aunt Dee told us. Aunt Leta says not a substitute, but a good baby food, period.

1 slice white bread Grape jelly

Put the slice of white bread on a dinner plate topped with grape jelly. Cover with white milk. Enjoy.


Aunt Marcia loves this one, too.

2 slices white bread
Brown sugar

Spread butter on bread, top with brown sugar, Cover with hand and press together, Delicious!


If you don’t see sugar on the bottom of the bowl when the Wheaties are gone, you did not have enough sugar.

1 large bowl Wheaties
Lots of sugar

Put Wheaties in bowl; add sugar to taste and cover with milk.