Buttermilk Syrup

Oh man... this stuff is sooooo good!

1/2 cup butter
1 cup sugar
1/2 cup buttermilk
1 tsp. karo syrup

Combine all ingredients in a 3 qt pot. Using a whisk, stir often.

Bring to a boil then remove from heat. Stir in 1 tsp. baking soda and 1 tsp. vanilla. It will foam up so make sure you have a good size pot, not a small one! Then, leave it alone. Don't stir it anymore. Use spoon to serve over waffles, pancakes, french toast, or whatever!!!

After it sits for a bit, it will begin to look like this, and it's still good: Refrigerate leftover and reheat in the microwave when you need it. This is also good for scones. When it is cold and sets up, its great to just scoop some up and spread it over warm scones or muffins. I haven't tried it on ice cream but some people say it's good.

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Mud Pie

from Denise

26 Oreo cookies
1/2 cup melted butter
1/2 gallon mint chocolate chip ice cream
1 jar fudge sauce
12 oz Cool Whip

Crush Oreo cookies. Add melted butter. Press into 9x13 inch pan. Cut ice cream into slices and place ont top of cookies. Freeze, then spread almost entire jar of fudge sauce over ice cream. Spread Cool Whip over fudge sauce. Drizzle remaining fudge sauce over Cool Whip. Freeze until ready to be served.

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Skor Cake

from Myrna

1 white or yellow cake mix
1 small pkg instant chocolate pudding
2 cups water
2 eggs

Mix together and bake at temperature and time listed on cake mix box. Let cake cool.

Frosting:
1 cup powdered sugar
1/2 cup butter
8 oz Cool Whip
3 to 4 Skor bars chopped up

Cream together powdered sugar and butter. Fold in the cool whip until blended -not with mixer. Pour over cooled cake. Sprinkle chopped Skor bar on top. Refrigerate.

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Oreo Dessert

from Tammy

First Layer:
40 Oreo cookies, crushed, save 1/2 cup crumbs for top
1 cube butter, melted

Second Layer:
8 oz cream cheese, softened
1 cup Cool Whip (from 12 oz container)
1 cup powdered sugar

Third Layer:
1 pkg instant chocolate pudding
1 pkg instant vanilla pudding
3 cups milk

Fourth Layer:
Coop Whip

Fifth Layer:
1/2 cup Oreo crumbs

First Layer: Stir crumbs into butter, press into bottom of glass cake pan. Place in fridge to chill while making second layer.

Second Layer: Beat all with mixer until smooth. Pour over first layer. Place in fridge to keep chilled while making third layer.

Third Layer: Mix well and pour over second layer.
Fourth Layer: Spread with rest of Cool Whip.
Fifth Layer: Spring the 1/2 cup Oreo crumbs on top.

Refrigerate until ready to serve.

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Swiss Cheese Chicken

from Tiffani

8 boneless chicken breasts
8 slices Swiss cheese
1 can cream of chicken soup
1/4 cup milk
2 cups seasoned stuffing mix
1/3 cup melted butter

Arrange chicken in baking dish. Place a slice of cheese over each. In a bowl, combine soup and milk. Spoon over chicken. Crush the stuffing mix and sprinkle over the top. Drizzle with melted butter. Bake uncovered at 350 for 50 to 55 minutes.

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Lime Slush

from Carol

1 can frozen limeade
3 limeade cans of water
3 cups sugar
8 cups water

Mix and freeze about 12 hours or until really slushy. Whip with beaters. Add 1 quart 7-Up.

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"Fast and Fabulous Golden Divan"

Originates From Campbell's Best Ever Recipes
(with my modifications)
1 1/4 cups water
1/4 c butter
8 oz package of stuffing
2 c cooked broccoli cut up (or as much as you desire)
2 cups cooked and cubed chicken
1 can creamed corn
shredded cheese
1/2 c milk
1- 4oz can sliced mushrooms drained (optional... I don't use them)

Make stuffing first... add water, butter and bring to a boil then add stuffing mix. Mix it all up and put into a 2 quart baking dish. Arrange the chicken and broccoli over stuffing. Mix up corn, 1/2 cup cheese, milk and mushrooms (if desired). Pour over chicken and broccoli . Top with more cheese.

Bake at 350 degrees for 30 minutes or until hot and bubbling.

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Crockpot Turkey

from Dave

This is a simple recipe but very good! It's almost so simple that you feel guilty. Try it once and you won't... it will be a regular staple in your repertoire!

You will need:
A large oval crockpot -a small round crockpot won't work unless you use a very small turkey
1 turkey (less than 10 lbs works best), thawed -any bigger and it won't fit in your crockpot

Meat Tenderizer
Lawry's Seasoned Salt Directions:
Thaw turkey about a week before you need it just to be sure that it is completely thawed. Remove plastic covering and pull out the bag of jibblets from the center. Remove anything else that is attached that shouldn't be in a crockpot.

In cold water, rinse turkey on the outside and the inside very well. Make sure the water is drained out of the turkey. Then place in crockpot. For the next step, I prefer to use plastic gloves. Using equal parts of meat tenderizer and Lawry's seasoned salt, rub generously inside and on the outside of the turkey. Using one hand, I pour the meat tenderizer into the other hand, followed by an equal portion of the seasoned salt. Then I mix them together, while holding my hands over the crockpot. It's kind of tricky, but make sure you get all parts of the turkey. Go back and forth between putting equal parts of the rub in your hands and actually rubbing it on the turkey until it's all covered, inside and out. After I'm done putting on the rub, I pour a very tiny bit of water, less than a half of a cup, in the bottom of the crockpot just to get the juices started.

Your turkey may not completely fit into the crockpot if it is over 10 lbs. The turkey in the picture below (taken for demonstration only) is 9.72 lbs -a little bigger than I usually like to use. Therefore, it doesn't quite fit once the lid is put on. You won't really know if it will fit until it thaws, though. However, when you're ready to cook it, and it is still just a little big, if you put the lid on and use the long rubber band thing that comes with most crockpots of this size, the turkey will eventually fit just fine after a bit of cooking. I promise. I've done it many times. Turn your crockpot on high and cook for about 3 or 4 hours. This will depend on the size of your turkey and how fast your crockpot cooks (they are not all the same, unfortunately). To check the doneness, I just put in my meat thermometer in the breast portion of the turkey to make sure that it registers a temp of 170 degrees. If you want to cook it on low, it will take closer to 5 or 6 hours.

Once it is done, DON'T remove lid, just turn off crockpot, and let sit for about 5-10 minutes before carving. This turkey is so tender that it just falls right off the bone! Remove turkey from crockpot and carve on large platter or baking sheet. Serve with desired side dishes. This turkey is very juicy and never dry. Try it once and you'll never be able to eat any other turkey again. :) It is so good for turkey sandwiches later, too, because it's still so juicy and tender. Say goodbye to dry turkey!!!

Note: The drippings from this turkey don't work perfect for gravy just because of all the salt. However, I have made gravy using a small amount of the drippings, water, and some flour/cornstarch. Just be sure to taste it in case you need to add more water if it is too salty. Let boil and thicken and enjoy!

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