DIVINITY
Patty Patrick, Irvine
2 ½ cups sugar
½ cup light corn syrup
½ cup cold water
2 egg whites, stiffly beaten
1 tsp vanilla extract
1 cup chopped nuts

Combine sugar, syrup, and water in saucepan and stir over low heat until sugar dissolves.  Cook until candy thermometer registers 260 F or until a little of the mixture dropped into cold water forms a very hard ball.  Remove from heat and cool slightly.  Pour very slowly over egg whites, beating constantly.  Continue beating until mixture becomes very stiff and loses its gloss.  A final beating with a hand whisk improves texture.  Add vanilla and nuts and pour into a greased 9x9x2 inch pan.  Cool and cut into squares.

BARBECUPS
Patty Biram, Pine Ridge
¾ pounds ground beef
½ cup barbecue sauce
1 Tbsp minced onion
2 Tbsp brown sugar
1–10 count can biscuits
¾ cups shredded
cheddar cheese

Preheat oven to 400 degrees.  Brown ground beef; drain.  Stir in bbq sauce, minced onion, and brown sugar.  Place one biscuit in each of 10 ungreased muffin cups; press dough up sides to edge of cup.  Spoon hot meat mixture into cups.  Sprinkle each cup with shredded cheddar cheese.  Bake 10-15 minutes until golden.  Refrigerate any leftovers.

CHICKEN
CASSEROLE
Patty Biram, Pine Ridge
1 box stove top stuffing
1 stick margarine,
melted
1 cup chicken broth
½ cup mayonnaise
2 eggs, beaten
¾ tsp salt
1 can cream of chicken soup
2 ½ cups cooked
chicken, shredded
½ cup cheddar cheese
½ cup milk
Add ½ cup onion, celery or rice if desired

Combine stove top stuffing and margarine, mix well.  Press on bottom of 13×9 inch casserole dish.  Next, mix broth, mayonnaise, eggs, salt and cream of chicken soup.  Add cooked shredded chicken, mix well, and pour over stuffing mixture.  Sprinkle with cheddar cheese, pour ½ cup milk on top and bake at 350 degrees for 45 minutes.

HONEY AND SPICE BANANA MUFFINS
Betty Booth, Clay City
1 cup Bran Flakes cereal
¼ cup skim milk
1 cup flour (self-rising)
½ cup honey
¼ cup melted margarine
2/3 cup mashed ripe banana
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg

Heat oven to 375 degrees, in a small bowl soak cereal in milk for 5 minutes.  In a large bowl, combine remaining ingredients, then add cereal mixture.  Beat at medium speed, scraping bowl often, until well mixed (1-2 minutes).  Spoon into greased or paper lined 12 cup muffin pan filling cups 2/3 full, bake for 20 to 25 minutes or until tops spring back when touched lightly.  Cool 5 minutes, remove from pan.

CREAMY LAYERED GELATIN SQUARES
Betty Booth, Clay City
1 ½ cups boiling water
1 pkg. (8 serving size)
or 2 pkgs.
(4 serving size each)
Jell-O Lime
Flavor sugar free low calorie gelatin
Ice Cubes
1 cup cold water
1 ½ cups thawed Cool Whip lite whipped
topping, divided

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.  Add enough ice to cold water to measure 1 ½ cups.  Add to gelatin; stir until ice is completely melted.  Refrigerate about 45 minutes or until gelatin is slightly thickened.  Remove 1 ½ cups of the gelatin, set aside.  Add ¾ cup of the whipped topping to remaining gelatin; stir with wire whisk until well blended.  Pour into 8-inch square dish.  Refrigerate about 15 minutes until set but not firm.  Carefully spoon reserved gelatin over creamy layer in dish.  Refrigerate 3 hours or until firm.  Cut into 9 squares to serve.  Top each serving with a dollop of the remaining whipped topping.

Strawberry Angel Food Cake
Kathy A. Hughes, Stanton, Kentucky
1 Angel food cake
1 small container of cool whip
1 package cream cheese
2 containers of strawberry glaze
Strawberries

Crumble angel food cake, cream together cool whip and cream cheese and spread on top of crumbled angel food cake then slice up strawberries and combine with glaze and spread on top of cream cheese and cool whip.  Chill before serving.

Chicken Ala May

Linda Combs
West Carrollton, Ohio

2-3 cooked and chunked chicken breasts
2-3 hardboiled eggs, peeled and sliced
1 box Rice-a-Roni fried rice, prepared
1 can sliced water chestnuts, drained
2 cans cream of mushroom soup
Topping:
6 slices Swiss or Provolone cheese
1 Tbsp melted butter
1 sleeve Ritz crackers, crushed
Pour into 2 quart greased casserole dish.  Mix melted butter and cracker crumbs and top casserole.  Bake at 350 degrees for 30 to 45 minutes.

Chess Bars

Linda Combs
West Carrollton, Ohio

1 box yellow cake mix
1 egg
1 stick butter, melted
1 box confectioner’s sugar
2 eggs
1 (8oz) soft cream cheese
Combine first 3 ingredients and pat in bottom of 9×12 inch pan.  Combine next 3 ingredients; mix well and pour over cake mix.  Bake in 350 degrees preheated oven for 35 to 40 minutes.

Blueberry Jam Cake
Tanna Andrews, Ravenna
1 cup butter 2 cup blueberry jam
1 cup buttermilk 1 tsp. cloves
1 tsp. soda 1 tsp. nutmeg
2 cup brown sugar 1 tsp. cinnamon
3 cup flour 1 tsp. allspice
5 eggs
Cream butter and sugar; add eggs.  Stir dry ingredients and alternating with milk.  Add jam.  Mix well and bake at 375 degrees till done, about 1 hour to 1 hour 30 minutes.

Rocky Road Candy
Tanna Andrews, Ravenna

4 (4 ½ oz) Hershey Bars
3 cup marshmallows
¾ cup walnuts or pecans
Melt chocolate in a double boiler.  Remove from heat; add marshmallows and nuts.  Pour in pan.

Chicken Casserole
Patty Biram, Pine Ridge

1 box stove top stuffing
1 stick margarine, melted
1 cup chicken broth
½ cup mayonnaise
2 eggs, beaten
¾ tsp salt
1 can cream of chicken soup
2 ½ cups cooked chicken, shredded
½ cup cheddar cheese
½ cup milk
Add ½ cup onion, celery or rice if desired

Combine stove top stuffing and margarine, mix well.  Press on bottom of 13×9 inch casserole dish.  Next, mix broth, mayonnaise, eggs, salt and cream of chicken soup.  Add cooked shredded chicken, mix well, and pour over stuffing mixture.  Sprinkle with cheddar cheese, pour ½ cup milk on top and bake at 350 degrees for 45 minutes.

Pecan Pie Bars
Ila Allen, Stanton

1 1/2 cups all purpose flour
2 Tbsp brown sugar
1/2 cup butter or margarine
2 eggs
1/2 cup dark corn syrup
1/2 cup brown sugar
1/2 cup chopped pecans
2 Tbsp butter (melted)
1 tsp vanilla
1/4 tsp salt
Mix flour and brown sugar, cut in butter.  Pat into ungreased 11×71/2×11/2 inch baking pan.  Bake at 350 degrees for 15 minutes.  Beat eggs slightly, stir in remaining ingredients.  Pour over baked layer.  Bake at 350 degrees for 25 minutes.  Cool till pecan layer is slightly firm before cutting into bars.  Makes 32 bars.

Chocolate Coconut Bars
Ila Allen, Stanton

1 (14oz) can sweetened condensed milk
1 1/2 cups finely crushed graham crackers (21 square crackers)
1 (3 1/2 oz can flaked coconut) 1 1/3 cup
1/2 cup semi-sweet chocolate pieces
Combine all ingredients.  Spread in well greased and floured 8x8x2 inch baking pan.  Bake at 350 degrees for 30 minutes.  Cool 10 minutes, remove from pan.  Cool, cut into bars.  Makes 32 bars.

Spaghetti Casserole
Ila Allen, Stanton

2 Tbsp chili powder
2 lb ground beef
1 Tbsp salt
1 onion chopped
1/2 Tbsp garlic salt
1 green pepper (chopped)
1 tsp pepper
8 oz spaghetti (thin)
1 lb grated cheddar cheese
1 can tomato soup
1/2 can water
1 can tomatoes (diced)
Cook first 7 ingredients together, cook spaghetti and drain in a 13x9x2 inch pan layer spaghetti, meat and cheese, repeat layers.  Pour tomatoes over all and top with cheese.  Cover and cook at 300 degrees for 1 hour.  Uncover and bake for 15 minutes longer.

Bone Chillin’ Breadsticks and Halloween Dip
Stephanie Kinnett, Stanton

12 Rhodes Dinner Rolls, thawed but still cold
¼ cup butter, melted
Parmesan cheese
Poppy seeds
Halloween Dip:
1 pound lean ground beef
1 pound processed cheese, Mexican style
10 oz can diced tomatoes w/ green chilies, undrained
4 oz can diced green chilies, undrained
Using the flat of your hand, roll the center part of a roll into a 6-inch rope leaving both ends large and rounded.  With scissors, clip 1 ½ inches into the center of each end.  Separate and lay the cut sides flat on a sprayed baking pan.  They will look like bones.  Brush well with melted butter and sprinkle with Parmesan cheese and poppy seeds.  Cover with plastic wrap and let rise about 20-30 minutes.  Remove wrap and bake at 350 degrees 15-20 minutes.  Serve with Halloween Dip, if desired.
Halloween Dip:  In a frying pan, brown ground beef until completely cooked.  Drain and set aside.  Cut cheese into 1 inch cubes and place in microwave safe bowl.  Microwave until melted.  Add tomatoes and green chilies and mix well.  Combine cooked ground beef with cheese mixture and serve warm.

Yummy Mummy Dogs
Stephanie Kinnett, Stanton,

Rhodes Dinner Rolls, thawed but still cold
Bun length hot dogs
Mustard
For each Mummy Dog, cut one dinner roll in half.  Roll each half into a 22-24 inch rope.  Wrap one rope around hot dog from bottom up 4 ½ inches.  Cut a 1 ½ inch piece off of the second rope and set aside.  Wrap the second rope around the hot dog from the bottom up 4 ½ inches going the opposite way.  Wrap the 1 ½ inch piece around the top of the hot dog.  Place Mummy Dogs on a sprayed baking sheet and bake at 350 degree 10-15 minutes or until lightly browned.  Remove from oven, cool slightly and add mustard eyes.  Serve warm with ketchup and mustard.

GRANNY’S HOMEMADE HOTDOG CHILI
June Manley, Mt. Sterling
(This is my granny’s prize chili recipe.  She used to make this special favorite while working at the Soda Fountain in the old Calico & Whitt Drugstore located on Main Street in downtown Mt. Sterling in the late 1960’s.  Always a customer favorite she said a batch never lasted long and that it makes wonderful chili buns.)

1 pound hamburger
1 medium onion, chopped
Place in a large soup pot, cover with water and boil until browned and burger is broken up well to almost a grainy consistency.
Drain
Salt and pepper to taste
Chili powder – use about 1 Tbsp per pound of burger or to taste
Ketchup – granny said to add some, stir and then add more according to your own taste but that she always made her batches of chili somewhat “soupy”

HOMEMADE MEXICAN GUMBO
Sarah Bloom, Clay City
(This is my version of Qdoba Restaurant’s Mexican Gumbo)

2 cans chunk white chicken
1 pkg chicken fajita seasoning mix
Dried minced onion
1 large tomato
Small bunch of fresh cilantro
1 small onion
1 package of Lipton Mexican Rice
1 can seasoned black beans
1 can chicken broth
Shredded cheese
Sour cream
Heavy Duty aluminum foil

Drain chicken and put in small mixing bowl.  With a fork thoroughly pull apart chicken until it is shredded.  Add in about ¾ of the package of fajita seasoning, dried minced onion and pepper to taste; mix well.  Pull out a fairly large piece of aluminum foil and dump chicken mixture onto the middle of it.  Spread mixture out then place on an outdoor grill for about 10-15 minutes or until edges of chicken begin to brown and stick to foil.  While chicken is on grill prepare the rice as the package says and set aside.  Chop tomato, onion, and cilantro and mix together in a small bowl; set aside.  Pour can of chicken broth into a small saucepan, add remaining fajita seasoning mix and a small amount of fresh chopped cilantro and allow to boil for a few minutes or until seasoning is well dissolved.  Once chicken, rice, and chicken broth are done combine all in a large soup pot with the black beans.  Bring soup to a boil then reduce heat and allow to simmer until much of the soup is absorbed.  This should look more like a stew instead of soup.  Once done top each serving with the fresh tomato, onion, and cilantro mixture, sour cream and shredded cheese.  This gumbo gets better the longer the flavors are allowed to combine.

EASY CROCK POT POTATOES
Sarah Bloom

10 medium potatoes, diced
1 package of dry ranch mix or dill mix (like Hidden Valley brand)
1/3 cup olive oil

Peel and dice potatoes, place in a gallon freezer bag, pour oil over potatoes in bag then add package of seasoning.  Close bag and toss to thoroughly coat potatoes with oil and seasoning.  Dump into crockpot and cook on high 4-5 hours.

PECAN PIE BARS

Mexican Salsa Dip for a Party

Shirley Rivas, Clay City

1 can black eyed peas

1 can white corn, (yellow is ok)

1 medium sweet onion (chopped)

1 green pepper or red pepper (chopped)

½ purple onion (chopped)

1 bottle Zesty Italian dressing

1 can diced tomatoes w/ green chilies

½ cup minced garlic

1 bunch cilantro leaves (chopped)

Mix in large bowl w/ large cover.  Great to use with Scoops Tortilla Chips at any summer party; store in refrigerator.

HOMEMADE MEXICAN GUMBO
Sarah Bloom, Clay City
(This is my version of Qdoba Restaurant’s
Mexican Gumbo)

2 cans chunk white chicken
1 pkg chicken fajita seasoning mix
Dried minced onion
1 large tomato
Small bunch of fresh cilantro
1 small onion
1 package of Lipton Mexican Rice
1 can seasoned black beans
1 can chicken broth
Shredded cheese
Sour cream
Heavy Duty aluminum foil

Drain chicken and put in small mixing bowl.  With a fork thoroughly pull apart chicken until it is shredded.  Add in about ¾ of the package of fajita seasoning, dried minced onion and pepper to taste; mix well.  Pull out a fairly large piece of aluminum foil and dump chicken mixture onto the middle of it.
Spread mixture out then place on an outdoor grill for about 10-15 minutes or until edges of chicken begin to brown and stick to foil.  While chicken is on grill prepare the rice as the package says and set aside.  Chop tomato, onion, and cilantro and mix together in a small bowl; set aside.
Pour can of chicken broth into a small saucepan, add remaining fajita seasoning mix and a small amount of fresh chopped cilantro and allow to boil for a few minutes or until seasoning is well dissolved.
Once chicken, rice, and chicken broth are done combine all in a large soup pot with the black beans.  Bring soup to a boil then reduce heat and allow to simmer until much of the soup is absorbed.  This should look more like a stew instead of soup.
Once done top each serving with the fresh tomato, onion, and cilantro mixture, sour cream and shredded cheese.  This gumbo gets better the longer the flavors are allowed to combine.