Stewed Tomatoes

Ingredients:

3 large ripe tomatoes (about 1 ½ lb.), cored, peeled, and cut,  or 1 lb. can peeled tomatoes

1/3 C finely chopped onion

2 T. chopped green pepper

1 T. sugar

1/2 tsp. salt

1/8 tsp. pepper

1 C. soft bread cubes

Directions:

In medium saucepan, stir together all ingredients except bread cubes. Cover and heat to boiling; reduce heat and simmer 8 to 10 minutes. Stir in bread cubes. 4 Servings

Decadent Brownies

Ingredients:

Brownie mix for 8x8" pan, and all ingredients to prepare the brownies

8 oz cream cheese

1 egg

14 oz can sweetened condensed milk

2 tsp vanilla

21 oz can cherry pie filling

Directions:

Prepare brownie mix as directed in 8x8" pan.  While brownies are baking, blend cream cheese and 1 egg.  Stir in sweetened condensed milk and vanilla.  Pour mixture over brownies; bake additional 25 minutes; bake additional 25 minutes.  Cool 2 hours; top with cherry pie filling.

Pineapple Pudding

Ingredients:

2 small vanilla instant puddings, mixed

8 oz. cottage cheese

8 oz. Cool Whip

Large Can Crushed Pineapple, drained

Directions:

Mix, chill, serve, enjoy!

Chocolate Sauce for Ice Cream

Ingredients:

1/4 C sugar

1 T cocoa

1 tsp flour

dash salt

2 T milk

2 tsp butter

2 tsp light corn syrup

1/2 tsp vanilla

Directions:

Combine dry ingredients in a 1 qt glass bowl.  Stir in milk.  Add butter and corn syrup.  Cook uncovered 1 1/2 - 2 1/2 minutes on high in microwave or until sauce is thickened and smooth.  Stir twice.  Stir in vanilla.

Blueberry Crisp

Serves 6 to 8.

• 1/2 cup chilled butter, cut into pieces, plus more for baking dish
• 8 cups blueberries, washed and drained
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• Juice of 1 lemon
• 3/4 cup dark-brown sugar

Directions

1. Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish; set aside. In a medium bowl, toss blueberries with 1/2 cup flour, the granulated sugar, and lemon juice. Spread evenly in prepared baking dish, pressing down lightly.
2. In a small bowl, mix together brown sugar and the remaining 1/2 cup flour; add butter. Using your fingertips or a pastry blender, mix the butter into the dry ingredients until it looks like coarse irregular crumbs.
3. Spread crumbs over blueberries. Bake for 10 minutes. Reduce the oven temperature to 325 degrees. and bake until the crumbs are browned and the juices have thickened, about one hour. Serve warm.

Strawberry Dessert

Ingredients:

1 prepared Angel Food cake
12 oz. frozen whipped topping, thawed
1 (16 oz.) pkg. frozen whole strawberries, thawed & undrained, sliced

 Directions:

Cut or tear Angel Food cake into small cubes; place in a large serving bowl. Fold in whipped topping. Mix undrained strawberries evenly through dessert. Cover and chill several hours.

Chocolate Dip

Ingredients:

16 oz milk chocolate chips

8 oz Cool Whip

1 C marshmallows

Directions:

Microwave chocolate chips and Cool Whip, stirring every 30 seconds until melted.  Top with marshmallows and bake 8 minutes at 350 degrees.  Serve with graham crackers, pretzels, fruit, etc.

Homemade Ice Cream

Ingredients:

2 cans evaporated milk

6 eggs, pasteurized or use egg beaters

3 C sugar

3 T pure vanilla extract

8 C milk (1/2 gal)

(1 can Hershey's syrup for chocolate)

Directions:

Mix all together.  Freeze according to ice cream maker directions.