1 Small head Napa Cabbage
5 Green Onions
2 Pkg Oriental Flavor Ramen Noodles
½ Cup slivered almonds
1 TBsp Poppy Seeds
3 TBsp Sesame Seeds
4-6 Roasted, Boneless Skinless Chicken breasts cubed

Dressing:
6 TBsp Apple Cider Vinegar
1/3 Cup Sugar
1 Cup Salad Oil
2 Seasoning Packets from Oriental Flavor Ramen Noodles
Toast almonds and seeds in 375 oven for 12 minutes. Don’t brown them. Chop cabbage finely. Add green onions. Crunch ramen noodles finely. Add cabbage mix to noodles. Add cubed chicken and seed m ix. Toss in salad dressing and let sit in fridge approx one hour before serving.

1 bunch fresh broccoli washed and broken in to bite size pieces
½ cup chopped red onion
1 cup celery chopped
1 lb bacon fried crisp and crumbled
½ cup raisins

Dressing:
¼ Cup sugar
¾ Cup mayonnaise
2 Tbsp.Red wine Vinegar

Combine broccoli, celery, onion, raisins and bacon. Mix well. Pour dressing over all and mix well.

6 Chicken Breasts
6 Slices Swiss Cheese
1 Can Cream of Chicken Soup
¼ Cup Water
1/3 Cup Butter
1 Cup Bread crumbs

Clean chicken and place in greased baking dish. Put one slice of swiss cheese on each breast. Combine soup and water. Pour over top of chicken and cheese. Sprinkle bread crumbs on top and drizzle with melted butter. Bake uncovered for 45 minutes to 1 hour at 350° . Use melted cheese and juice from pan for gravy.

1 Chocolate Cake Mix
2 Pkg Instant Chocolate Pudding
4 Eggs
¾ Cup Oil
1 Cup Water

Beat all ingredients for 4 minutes. Spray bundt with pam. Bake 350° for 40-45 minutes or until toothpick comes out clean.

1 Yellow Cake Mix
2 Pkg. Vanilla Instant Pudding
2 Tbsp. Poppy Seed
4 Eggs
¾ Cup Oil
1 Cup Water

Beat all ingredients for 4 minutes. Spray bundt with Pam, Dust bundt pan with cinnamon and sugar mixture. Bake 350° for 40-45 minutes or until toothpick comes out clean. Really great with berries and cream or ice cream

1 ½ Cup Butter
3 Eggs
1 ½ Cups White sugar
1 ½ Cups Brown Sugar
1 ½ Cups Peanut Butter
1 ½ Tsp Baking Soda
¾ Tsp Salt
1 Tbsp Vanilla
3 Cups Flour
3 Cups Oatmeal
Mix butter, sugar, brown sugar, eggs, peanut butter, soda, salt, and vanilla. Then stir in flour and oats. Spread evenly into lightly greased cookie sheet. Bake 325° for 12 minutes. Do not overbake. Spread with peanut butter while warm. Frost with fudge frosting when cool.

¼ Cup Shortening
¼ Cup Butter
½ Cup Peanut Butter
½ Cup Brown Sugar
1 ¼ Cups Flour
1 Egg
½ Tsp Baking Powder
¼ Tsp Salt

Chill dough. Heat oven to 375°. Roll dough into 1 inch balls. Place on lightly greased cookie sheet. Flatten criss-cross style with fork dipped in sugar. Bake 10-12 mins

½ Cup Shortening
½ Cup Peanut Butter
1 Egg
2 Tbsp. Milk
1 Tsp Vanilla
½ Cup Brown Sugar
½ Cup Sugar
Mix all together then add:
1 ¾ Cup Flour
1 Tsp Baking Soda
½ Tsp Salt

Roll into balls and roll in sugar. Bake 375° for 10-12 minutes. Take out of oven and press Hershey kiss on top.

1 ¼ Cups Sugar
½ Cup Butter Softened
2 Eggs
1 ½ Cups Mashed Ripe Bananas (3-4 Medium)
½ Cup Milk
1 Tsp Vanilla
2 ½ cups Flour
1 Tsp Baking Soda
1 Tsp Salt
1 Cup Chopped Nuts if Desired

Heat oven to 350. Grease bottom of loaf pan. Mix sugar and butter in bowl. Stir in eggs until well blended. Add bananas, milk and vanilla. Beat until smooth. Stir in remaining ingredients, except nuts, until moistened. Stir in nuts. Pour into pan. Bake 1 ¼ hours or until toothpic inserted in center comes out cleean. Cool 5 minutes. Loosen sides of loaf and remove from pan. Cool completely before slicing. Makes 1 loaf.

Juice of 1 Fresh Whole Lime
2 TB Honey
1 Big Handful of Mint - finely chopped

Mix together, use a fork to mash up the mint so it releases more flavor into the mixture.
Right before you eat - toss over fruit. This is best over watermelon. Especially not quite ripe watermelon. Also good on peaches and strawberries.

If you toss it too soon it makes the fruit slightly mushy.

2 Cans Green Chile
1 Chopped Onion
2 Cans Cream of Mushroom Soup
2 Cans Milk
3 Tablespoons Margarine
Onion Salt
2 Dozen Corn Tortillas
1 Small Bottle Pimentos
Garlic Salt
Salt & Pepper
Grated Cheese

Saute chile, pimento, onion in butter. Add Seasonings, Soup and milk. Simmer for a few minutes. In a buttered casserole dish layer sauce, tortillas, and cheese until your casserole is full. Top with lots of cheese. Bake 350 until cheese is melted. Mom always says the trick to good enchiladas is lots of sauce and lots of cheese. You can also add chicken to make this more hearty.

1 Lb. Bacon
1 Onion
2 Cans Cream Corn
2 Cans Whole Kernel Corn
(or 1 Package Frozen Corn)
4 Cups Milk or Half and Half
4-5 Potatoes depending on crowd
Salt & Pepper to taste

Dice Bacon, Onion, and potatoes. Brown all together until bacon is done. Drain mixture. Combine all ingredients into stock pan. Simmer until potatoes are done. Careful not to scorch milk.

Cream together:
1 Cup Butter or Margarine
2 ½ Cups Sugar
Add:
1 Quart Buttermilk
In a separate bowl mix:
2 Cups Boiling water
4 Cups Kellogs All Bran and let stand
Mix together with everything:
5 teaspoons soda
5 cups flour
1 Teaspoon Salt
Then Add:
2 Cups Nabisco All Bran

Pour into greased muffin pan. 400 for 15 minutes. Keeps in the fridge for up to 3 weeks.

1 Package Dry yeast
¼ Cup Warm Water
1 Cup Cottage Cheese
2 Tablespoons sugar
1 Tablespoon instant minced onion
1 Tablespoon Butter
1 Teaspoon Dill Seed
1 Teaspoon Salt
¼ Teaspoon Baking Soda
1 Egg
2 ¼ - 2 ½ Cup Flour

Sprinkle yeast over warm water. Heat cottage cheese to luke warm, combine in mixing bowl with sugar, onion, butter, dill, salt, soda, egg and yeast mixture. Add flour to make stiff dough. Cover let rise until doubled (50-60 minutes) Turn into well greased 1½ quart casserole. Let rise 30-40 minutes. Bake 350 until golden brown 40-50 minutes. Can brush with butter and sprinkle with salt. Makes one loaf.

1 Cup Scalded Milk
½ Cup Margarine
½ Cup Sugar
1 Teaspoon Salt
1 ½ Package yeast dissolved in warm water
3 Beaten Eggs
About 5 ½ Cups Flour

Scald milk, add margarine, sugar and salt. Cool to lukewarm. Add dissolved yeast to milk, add beaten eggs, flour, knead lightly. Let raise. Form into rolls. Bake 400 for 8 minutes.

2/3 Cups Brown Sugar
2/3 Cup Oil
2 Tablespoons Salt
5 Cups Hot Water
2 Packages Yeast in ½ Cup warm water with 1 teaspoon sugar
5 Cups Whole Wheat Flour
Mix together and then add the yeast
Add 5 more cups flour or enough to mix
Let raise
Put into 4 loaf pans
Bake 350 for 35 minutes

Makes 6 large loaves

2 ½ Quarts liquid
2 Yeast Cakes
6 Tablespoons sugar
3 Tablespoons salt
1 Stick butter
Flour to mix

Mix all ingredients except butter and knead. When almost finished put butter on the bottom of the bowl and knead it in. Let dough rise twice. Put into loaf pans. When doubled bake 400 for 15 minutes, then 350 for 45 minutes

This is my sister Lexia Lynne's recipe.

3 Bananas
1 Cup Sugar
1 Teaspoon Baking Powder
1 Teaspoon Salt
2 Eggs
1 Teaspoon Baking Soda
½ Cup Margarine
½ Cup Pecans
2 Cups Flour

Mash bananas and add sugar. Let stand about 15 minutes. Sift flour before measuring. Add baking powder and salt. Beat eggs, dissolve soda in a little water (about 1 tablespoon) Add Margarine to bananna and sugar mixture and beat thoroughly. Add dry ingredients, eggs and pecans. Stir only until mixed. Bake in greased loaf pan 325 for 50-60 minutes.

Heat oven to 425

Place 3 Tablespoons butter in 9 x 13 pan or iron skillet. Place in oven while preheating oven to melt butter. In a blender mix:
1 Cup Milk
1 Cup Flour
6 Eggs
Beat well, then pour into hot pan. Bake 20-25 minutes.

Serve hot with fruit or syrup or lemon juice and powdered sugar.

2 ½ Cups flour
½ Teaspoon Salt
1 ¼ Teaspoon Baking Soda
¾ Teaspoon Baking Powder
2 Cups Buttermilk
2 Eggs
3 Tablespoons Melted Butter

Sift Dry ingredients. Beat Eggs. Add to milk, Combine with dry ingredients. Add melted butter. Fry in Aebleskiver pan.

3 Cups sugar
1 Cup Water
1/3 Cup Vinegar
1 Teaspoon Vanilla

Cook to crack stage, Add Vanilla. Pour into greased pan or platter. Cool and stretch.

½ Cup Sugar – place in skillet and caramelize (don’t burn!)
Slowly pour in:
2 ½ Cups hot water
2 Tablespoons butter
½ Teaspoon Salt
1 Cup Sugar
Cover and simmer while making dumplings:
2 Tablespoons Butter (softened)
½ Cup Sugar
1 ½ Cup Flour
2 Teaspoon Baking Powder
½ Cup Milk
½ teaspoon Vanilla

Cream butter and sugar, add rest of ingredients. Drop into syrup and cover/simmer for 15 minutes until dumplings are done. Serve warm with ice cream.

Mix in a large saucepan:
1 Stick Margarine
½ Cup Shortening
1 Cup Water
3 Tablespoons Cocoa
Bring to a boil and add to:
2 Cups Flour
1 Teaspoon Salt
2 Cups Sugar
2 Eggs
½ Cup Buttermilk
1 Teaspoon Baking Soda
1 Teaspoon Vanilla
2 Teaspoon Cinnamon

Pour onto greased and floured cookie sheet. Bake 350 for 25-30 minutes.

Meanwhile mix in a saucepan:
1 Stick Margarine
1/3 Cup Milk
3 Tablespoons Milk
1 Lb. Powdered Sugar
1 Teaspoon Vanilla
1 Cup Chopped Nuts
While both are hot pour over cake.

Mix together in saucepan:
1 ½ Cup Cold Water
1 ½ Cup Sugar
1 Stick Margarine
1 Cup Raisins
2 Large Carrots Grated
1 Teaspoon Nutmeg
½ Teaspoon Ground Cloves

Bring to a boil and set aside – let stand until cool.

Mix everything together:
2 Cups Flour
1 Teaspoon Cinnamon
1 Teaspoon Vanilla
1 Teaspoon Baking Soda
1 Cup Chopped Nuts
½ Teaspoon Salt

Pour into a 13 x 9 cake pan, bake 300 for 45 minutes. Frost with Cream Cheese Frosting.

3 Tablespoons Margarine
1 Cup Sugar
1 Egg
1 ½ Teaspoon Cinnamon
½ Teaspoon Nutmeg
½ Teaspoon Salt
1 Teaspoon Baking Soda
1 Cup Flour
3 Cups Chopped Apples
¼ Cup Chopped Nuts
1 Teaspoon Vanilla

Pour all ingredients into a bowl and mix well. Pour into greased 8” pan. Bake 350 for 40-45 Minutes

1 ½ Cup Buttermilk
2 Teaspoon Baking Soda
¾ Cup Sugar
¾ Cup Molasses
1 Cup Oil
½ Cup Raisins
2 ¼ Cup Flour
1 Teaspoon Ground Cloves
½ Teaspoon Cinnamon
½ Teaspoon Ground Ginger

Mix all ingredients together into a big bowl. Pour into a bundt pan (greased and floured) and Bake 375 for 1 hour.

3 Eggs
1 ½ Cups Sugar
½ Cup Melted Butter
½ Cup Cream
2 Teaspoon Cardamon
3 Teaspoon Cinnamon
1 Teaspoon Cloves
3 Teaspoon Baking Powder
2 Cups Flour

Beat eggs with sugar about 5 minutes. Add melted butter and cream. Mix Well. In smaller bowl mix together the dry ingredients. Add to egg mixture in small portions. Pour into well greased and flour bundt cake pan. Bake 375 about 1 hour.

Grease 9” Square Pan
Put into a bowl:
1 ½ Cups Corn Flakes
1 ½ Cups Rice Crisps
½ Cup Shredded Coconut
½ Cup Salted Peanuts

In Saucepan:
½ Cup Canned Milk
½ Cup Light Corn Syrup
½ Cup Sugar
Stir until sugar is dissolved. Coil slowly, stirring now and then until candy reaches soft ball stage. Pour over cereal and mix well. Press firmly into pan or pans. Cool before cutting.

2 Cups Granulated Sugar
1 Small Can Evaporated Milk
1 Stick Butter
1 Tablespoon Water
1 Tablespoon Light Corn Syrup
2 Squares Unsweetened Chocolate

Put all ingredients into sauce pan. Melt slowly on low heat until the mixture thickens slightly and is absolutely smooth. Turn up heat very quickly until it forms a soft ball when dropped into cold water. Remove from heat and beat well with wooden spoon. Pour whole mixture into a flat, greased pan. Mark in squares and leave to set.

1 ½ Cups blanched almonds
(to blanch almonds, boil raw almonds in water for 2-3 minutes and peel skin off)
2 Cups Pecans
1 Cup Sugar
Dash Salt
2 Stiff beaten egg whites
½ Cup Margarine

Toast almonds and pecans in slow oven (325) till light brown. Fold sugar and salt into egg whites, beat until stiff peaks form. Fold nuts into meringue. Melt butter on cookie sheet, spread nut mixture over butter. Bake in slow oven (325) about 30 minutes stirring every 10 minutes or until nuts are coated with a brown covering and no butter remains in the pan.

3 Gallons Popped Corn (approx 3 cups unpopped)
1 Package Brown Sugar
1 Stick Butter
1 Can Sweetened Condensed Milk
1 Cup Light corn syrup
1 Teaspoon Vanilla
Dash Salt

Mix Ingredients together and cook to a soft ball stage, stirring constantly. Pour over popped popcorn and mix well.

1 Cup Margarine
2 Cups Packed Brown Sugar
½ Cup Corn Syrup
1 Teaspoon Salt
½ Teaspoon Baking Soda
1 Teaspoon Vanilla
6 Quarts Popped Corn

Melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil stirring constantly; boil without stirring for 5 minutes. Remove from heat, stir in baking soda and vanilla. Gradually pour over corn, mixing well. Turn into large shallow baking pans. Bake 250 for 1 hour stirring every 15 minutes. Remove from oven and cool. Break into pieces when cool.

2 Cups Sugar
2/3 Cup Half and Half
1 Tablespoon Light Corn Syrup
¼ Teaspoon Salt
1 Teaspoon Vanilla
Red Food Coloring

Cook until slightly firm ball stage, pour slowly over 5 quarts of popcorn, stirring as you go to coat all kernels. Let Cool

1 Cup Uncooked Rice
3 Cups Milk
½ Cup Sugar
½ Teaspoon Salt
2 Eggs Beaten
½ Cup Whipping Cream
1 Teaspoon Almond Extract

Cook rice in milk in top of double boiler until tender. 35 Minutes. Add Sugar, salt, and eggs. Blend well, cool. Whip cream, add almond extract and fold into rice. Chill. Serve with frozen strawberries.

This was one of my brother Rodney's favorites.

2 Cup Sugar
½ Cup Margarine
1 Tea Vanilla
½ C Milk
½ C Peanut Butter
Pinch salt
¼ Cup Cocoa
2 Cup Oatmeal
1 Cup Coconut (optional)

Boil sugar, milk, margarine, cocoa 1 minute. Add rest of ingredients and drop from teaspoon onto wax paper.

½ Cup Margarine
½ Cup Shortening
1 Cup Powdered Sugar
1 Egg
2 Cup Flour
½ Teaspoon Soda
½ Teaspoon Cream of Tartar
1 Tea Vanilla

Mix together all ingredients. Roll in balls, roll in flour, place on cookie sheet and flatten with a glass. Bake 375 for 10-12 minutes. Frost with colorful frosting.

Cream:
1 Lb. Butter or Margarine
1 ½ Cup powdered sugar

Add:
1 Tablespoon Vinegar

Sift Together:
½ Teaspoon Salt
¾ Teaspoon Soda
2 Cups Flour

Roll ½ thick and cut with cookie cutters. Bake 350 for about 7 mins. Do not overcook.

½ Cup Margarine
1 Cup Brown Sugar
1 Egg
½ Teaspoon Vanilla
¾ Teaspoon Baking Soda
¾ Teaspoon Baking Powder
¼ Teaspoon Salt
½ Teaspoon Cinnamon
¼ Teaspoon Nutmeg
1/3 Cup Sour Cream
1 ½ Cup Flour
1 Cup Salted Cashew Nuts Broken

Cream butter and suger, add egg and vanilla, beat well. Sift together dry ingredients, add to creamed mixture alternately with sour cream. Stir in nuts. Drop from teaspoon 2 inches apart on greased cookie sheet. Bake 400 for 8-10 minutes till lightly browned. Frost with

Golden Butter Icing:

Heat and stir 3 Tablespoons butter until browned. Slowly beat in 2 Cups sifted powdered sugar, 2 Tablespoons milk and 1 teaspoon vanilla. You can also add nuts.

½ Lb. Butter
¼ Cup Sugar
1 Teaspoon Vanilla
2 Cups Flour
1 Cup Pecans finely chopped

Cream butter and sugar and vanilla. Add flour and pecans. Mix well. Roll into 1 inch balls. Place 1 onch apart on ungreased cookie sheet. Bake 325 for 18-20 minutes or until lightly browned. Remove and roll in powdered sugar while warm.

1 Cup Butter or Margarine
1 Cup Sugar
2 Eggs
2 ¾ Cups Flour
1 Teaspoon Baking Soda
½ Teaspoon Salt
2 Teaspoons Cream of Tartar

Cream Butter, sugar, eggs. Add dry ingredients. Form into balls. Roll in 2 Tablespoons sugar and 2 Teaspoons cinnamon. Bake 400 for 8-10 mins.

½ Cup Butter or Margarine
½ Cup Shortening
2 Eggs
1 Cup Brown Sugar
½ Cup Sugar
1 Teaspoon Baking Soda
½ Teaspoon Salt
2 ½ Cups Flour
1 ½ Teaspoon Flour
2 Cups Chocolate Chips

Bake 375 for 8-10 minutes or until golden brown.

All the grandkids remember these, thick like a buscuit, cut with a lid from the mayonaise jar.... practically a meal!

4 Cups Flour
1 Cup Shortening
4 Teaspoon Baking Powder
½ Teaspoon salt
1 Cup Buttermilk
1 teaspoon Baking soda
1 Teaspoon Vanilla

Mix to soft dough, chill or add flour if too soft. Roll, cut, sprinkle with flour. 400 for 8-10 mins

1 Cup Lard (margarine)
½ Teaspoon Salt
2 Eggs
5 Teaspoons baking powder
1 Cup Sugar
3 Teaspoons Vanilla
2/3 Cup Milk
3 ½ - 4 Cups Flour

Cream together lard, sugar, and salt. Add Eggs, and vanilla. Beat well. Add dry ingredients and milk alternately. Bake 425 till brown.

½ Cup Shortening
½ Cup Butter or Margarine
½ Cup Brown Sugar
2 Egg Yolks
¼ Teaspoon Salt
2 Cups Flour
1 Teaspoon Vanilla

Cream shortening, butter, sugar, and vanilla. Add egg yolks and blend well. Add flour a little at a time. Mix well…like putty. Form small balls and roll slightly in beaten egg whites. Roll in crushed nuts. Put on cookie sheet. Bake 350 for five minutes. Remove from oven and make small depression in each cookie with a small measuring spoon. Place back in oven for 5 minutes or until light brown. Cool and fill with frosting or jam.

¾ Cup Shortening
1 Cup Sugar
1 Egg
¼ Cup Molasses
2 Cups sifted flour
1 Tablespoon Ginger
2 Teaspoons Baking Soda
1 Teaspoon Cinnamon
½ Teaspoon Salt

Cream shortening and sugar, beat in eggs and molasses. Add dry ingredients. Roll into balls, then roll in sugar. Bake 350 for 12-15 minutes.

1 Lb. Lard
1 Egg
1 Cup Sugar
1 Tablespoon Cinnamon
¼ Cup Orange Juice
8 Cups Flour
½ Teaspoon Powdered Anise Seed
½ Teaspoon Baking Powder

Cream Lard and add rest of ingredients and mix very well. You can use a cookie press or roll out and use cookie cutters. Bake 375 for 10-15 minutes until golden brown. Set to cool for 5 minutes and roll in 1 cup sugar and ½ tablespoons cinnamon mixture.

This is a typical Mexican Christmas cookie, recipe given to me by my friend Nellie Estrada.

Cream together:
2 Sticks Margarine
2 Cups Sugar
1/3 Cup Cocoa
Add:
4 Eggs
1 ½ Cups Flour
2 Teaspoons Vanilla
1 ½ Cups Nuts
Bake:
350 for 25 Minutes
Spread:
10 ½ Oz. Marshmellows on top of brownies when they’re done. Turn off oven and let marshmallows melt until soft.
Frosting:
½ Cup Margarine, ¼ Cup canned Milk, 1/3 Cup Cocoa, 1 1/3 Cup powdered sugar, Vanilla.

Melt ¾ Cup Butter in large saucepan
Add 1 ½ Cup firmly packed brown sugar
Add ¼ Teaspoon salt

Cook over low heat 2 minutes stirring constantly. Add 1/3 Cup Milk. Continue stirring until mixture comes to a boil. Remove from heat. Blend in 3 ½ Cups powdered sugar gradually. Add ½ Teaspoon vanilla and mix well.

2 C Sour Cream
2 C Sugar
5 C Wheat Flour
2 Beaten Eggs
2 Tea Honey or Molasses
2 Tea Cinnamon
2 Tea Soda

Mix together. Bake 375 for 10 mins.
You can substitute ½ lb butter and 1 ¼ cups buttermilk for sour cream.

Rodney loves these cookies!

1 CUP sugar 2 CUP flour
½ lb. Butter 1 egg yolk
1 tsp. cinnamon slivered almonds or chopped pecans

Mix together pat in bottom of pan.
Spread beaten egg white on top and add nuts sprinkled on spread on top.
Bake at 300° for 45 min and cut into squares while still slightly warm.
(usually done by 15-20 min.)

1 CUP raisins – boil in 2 CUP water for 2 min. Save juice.
½ CUP shortening 1 CUP sugar
1 egg 2 CUP flour
¼ CUP tea salt 1 tsp. soda
1 tsp. cinnamon 1 tsp. nutmeg
1- tsp. allspice ½ tsp. cloves

Cream sugar, shortening and add egg. Add 1-cup liquid alternately with dry ingredients. Stir in nuts and raisins. Bake at 375° for 12-15 min.

1 CUP soft melted butter ½ pd. Sugar
2 CUP flour

Mix together and press into a 9 x 13 pan. Bake at 350° for 15 min.

Beat 4 eggs¼ CUP flour
2 CUP sugar 1T lemon juice
1 tsp. Baking powder

Mix well, pour in cooled crust. Back at 350° for 25 min.
Sprinkle with powdered sugar. Cool, cut into bars.

3 CUP flour 2 CUP sugar
3 tsp. Baking powder pinch of salt
2 CUP milk 2 eggs
1/x CUP melted shortening
1 tsp. Vanilla Any kind of cooked fruit

Mix together. Put half the batter in pan. Lay the fruit over that and add the rest of the batter. Bake.

Melt ½ CUP margarine in 9 x 12 pan in oven.
Place graham crackers to cover the bottom of the pan.
Sprinkle with:
1 CUP Chocolate Chips 1 CUP chopped nuts
1 CUP Coconut

Can add butterscotch chips, miniature marshmallows.
Drizzle on one can eagle brand milk
Bake at 350° for 30 min.

1 Graham Cracker Crust
1 Can Sweetened Condensed Milk
1/3 Cup Lemon Juice
8 Oz. Cream Chese
1 Teaspoon Vanilla
1 Can Cherry Pie Filling

Combine Sweetened Condensed Milk, Lemon Juice, Cream Cheese, Vanilla. Beat until smooth. Pour into Crust. Chill. Top with Cherry Pie Filling