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September Recipes


8  Frozen Round Waffles (thawed)

1  Qt. Chocolate Ice Cream (softened)

1/2 Cup Miniature Marshmallows

1/2 Cup Hot Fudge Sauce (warmed)

8  Maraschino Cherries

Warm (don't toast!) the waffles. While still warm, gently fold each waffle in half, like a taco shell. Place waffles in a 9 x 13-inch baking dish, squeezing them into tight rows so they retain their new shape.

In a large bowl, combine the ice cream and marshmallows until well mixed, then evenly scoop into the waffle "shells." Spoon the fudge sauce over the ice cream and top each with a cherry.

Cover the tacos and freeze until firm. Serve, or keep frozen until ready to serve. Yields: 8 tacos

NOTE: Go wild! Add any of your other favorite toppings, like maybe flaked coconut with green food color to look like shredded lettuce.

Recipe From: Lisa


1/2 Gallon Vanilla Ice Cream

4  Cups Toasted Pecan Halves

4  to 6 Cups Chocolate Sauce

Line a baking sheet with parchment paper or aluminum foil. Scoop very firm ice cream into a ball about the size of a baseball, rolling between your hands to shape. Roll each ice cream ball in toasted pecan halves until well coated; place balls on baking sheet. Place ice cream balls in freezer.

To serve, cover the bottom of a dessert plate with chocolate sauce (1/4 to 1/2 cup sauce) and place pecan ball in the center of sauce. Yield: 12 servings.


1  (5 to 8 lb.) Deer Ham (trimmed neatly)

1/2 Cup Worcestershire Sauce

1  Cup Italian Dressing

1  Tbsp. Cayenne Red Pepper

1  tsp. Salt

1  Tbsp. Pepper

1  Cup Onions (chopped)

1⁄2  Cup Soft Butter

Put ham in large container; cover with mixture of all remaining ingredients. (Can slice holes in meat so it can soak inside better, or pierce completely with fork.) Cover good; soak overnight or about 10 hours. Rotate often, about every 2 or 3 hours to marinate.

Put on smoker and let smoke for 6 hours; turn and smoke 4 more hours or until tender


12  Earl Grey Tea Bags

Peel of 1 Orange (plus Orange Wedges For Garnish)

4    Cups Boiling Water

3/4  Cup Orange Juice

1/4  Cup Sugar

4    Cups Cold Water

Steep tea bags and orange peel in boiling water for 3 to 5 minutes. Strain the tea (or remove tea bags and orange peel) and pour into a large pitcher. Stir in orange juice and sugar until the sugar is dissolved. Add cold water. Refrigerate until chilled, about 2 hours. Serve over ice with orange wedges, if desired. Makes 8 servings, about 1 cup each.


2    Slices of Soft White Bread (crusts removed, crumbled fine)

1    Tbsp. Milk

1    lb. Crab Meat

1    egg

3    Tbsp Mayonnaise

3    tsp. Old Bay Seafood Seasoning

3    tsp. Parsley Flakes

1    Tbsp. Prepared Yellow Mustard

1    tsp. Worcestershire Sauce

1/4    tsp. Black Pepper

2    Tbsp. Melted Butter (optional)

Preheat oven to broil. Position baking rack to 6 or more inches from heat.

In large bowl, add milk to bread crumbs and toss. Stir in crab meat. Mix remaining ingredients in the crab meat can and beat with a fork until smooth. Poor over crab meat and mix well. Shape into patties or balls. Place formed crab mixture on a greased baking pan. Bake for 15-20 minutes. Begin checking them at 10 minutes to make sure that you do not cook them more than you would like. If you like a dry crust on both sides, turn the crab cakes over after 10 minutes. and bake until done to your liking. Makes about 9 cakes.

Recipe From: Colleen


2    Cups Flour

2    Cups Sugar

3/4    Cup cocoa

2    tsp. Baking Soda

1    tsp. Baking Powder

1/2    tsp. Salt

2    Eggs

1/2    Cup Oil

1 1/2    Cups Strong Coffee (made, not grounds)

1/2  Cup Milk

Mix all ingredients together with an electric mixer. Batter will be thin. Pour into a greased, floured 9x13 inch pan. If desired, lightly grease then line the pan with wax paper that is greased and floured. It makes it easier to remove cake after baking.  Bake at 350 degrees for 30 to 40 minutes. Frost with Peanut Butter icing.


3    oz. Cream Cheese (softened)

1/4    Cup Peanut Butter

2    Cups Powdered Sugar

2    Tbsp. Milk

1/2    tsp. Vanilla Extract

Beat together the cream cheese and peanut butter. Beat in sugar, milk and vanilla. Mix well. Spread over cake or cupcakes and sprinkle with mini chocolate chips. Store in refrigerator.


1 2⁄3  (11 oz.) Cups Butterscotch Chips

3⁄4  Cup Creamy Peanut Butter

1 (8.5 oz) Can Chow Mein Noodles

3 1⁄2 Cups Mini-Marshmallows

Line baking sheets or trays with waxed paper. Microwave chips in a large, microwave safe bowl on medium-high (70%) power for 1 minute. Stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Stir in peanut butter until well mixed. Add chow mein noodles and marshmallows. Toss until coated. Drop by rounded tablespoon onto prepared baking sheets. Refrigerate until ready to serve.

Double boiler method: Melt chips over hot (not boiling) water; stir until smooth. Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above. Makes about 6 dozen stacks.

Recipe From: Joan Rauenzahn


1   (12 oz.) Bag Chocolate Chips

1   (6 oz.) Can Chow Mein Noodles

1   Cup Unsalted Peanuts

3⁄4  Cup Mini-Marshmallows

Melt chocolate chips in medium-size saucepan over low heat. Add chow mein noodles, peanuts and marshmallows and gently mix till combined. Drop by tablespoon onto baking sheet lined with  foil. Chill 30 minutes before serving. Makes about 30 stacks.

Recipe From: Bernice Stitely



4  lbs. Boneless, Skinless Chicken Breasts (cut into 1⁄2" pieces)

1  Tbsp. Olive Oil

1  pkg. (1 oz.) Italian Salad Dressing Mix

2  Cups Mushrooms (sliced)

1  Cup  Onion (chopped)

1  Can (103⁄4 oz.) Condensed Low-fat Cream of Chicken Soup (undiluted)

1  Bag (10 oz.) Frozen Broccoli Florets (thawed)

1  pkg. (8 oz.) Low-fat Cream Cheese (cubed)

1⁄4 Cup Dry Sherry (or chicken broth)

Hot Cooked Pasta

Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5-quart crock pot slow cooker. Cover; cook on low for 3 hours.

Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.

Add soup, broccoli, cream cheese and sherry to skillet; cook and stir until hot. Transfer to crock pot for the last 1 hour of cooking. Cover. Serve chicken and sauce over pasta. Yield: 10-12 servings.


1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese

2    tbsp. ham (chopped)

2    tsp. Dijon mustard

Freshly ground pepper to taste

4    boneless, skinless chicken breast halves (1 to 1 1/4 lbs. total)

1    egg white

1/2 cup plain dry breadcrumbs

2    tsp. extra-virgin olive oil

Preheat oven to 400°. Use a baking sheet with sides and lightly coat it with cooking spray.

Mix cheese, ham, mustard and pepper in a small bowl. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Making a pocket in the chicken breast to hold the stuffing is easy with a good, sharp, thin-bladed knife. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.

Lightly beat egg white with a fork in a medium bowl. Place bread crumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in bread crumbs. (Discard leftovers.)

Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°, about 20 minutes. Yield: 4 servings


1       cup quick or old-fashioned (rolled) oats

1 1/4 cups all-purpose flour (divided)

1/2    cup packed brown sugar

1/2    tsp. baking powder

1/2    tsp. salt

1       cup (2 sticks) butter or margarine (softened)

1       large egg (beaten)

4       Golden Delicious apples (peeled, cored and sliced)  

1/2    cup granulated sugar

1/4    tsp. nutmeg

Crumb Topping:

1/3   cup all-purpose flour

1/3   cup quick rolled oats

1/3   cup sugar

1/4   cup (1/2 stick) butter or margarine

Heat oven to 350° F. Lightly grease a 15x10x1" baking pan.

Prepare Crumb Topping;

In a medium bowl, combine flour, oats, and sugar. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside. 

In medium bowl, combine oats, 1 cup flour, the brown sugar, baking powder, and salt; cut in butter until crumbly. Stir in beaten egg. Spread mixture evenly in pan.

Toss apples with sugar, remaining 1/4 cup flour, and the nutmeg. Spread apples over oatmeal layer. Sprinkle Crumb Topping in a diagonal pattern over apples. Bake 30 to 35 minutes or until apples are tender. To yield 40 bars, divide the 15" long side into 8 sections. Divide the perpendicular 10" long side into 5 sections.


2    Tbsp. All-purpose Flour

1/4   tsp. Salt

3/4   Cup White Sugar

1/4   tsp. Ground Nutmeg

1    Egg

1    Cup Sour Cream

1    tsp. Vanilla Extract

3    Cups Apples (peeled, cored and chopped)

1    Pastry for a 9" Single Crust Pie

1/3   Cup White Sugar

1/3   Cup All-purpose Flour

1    tsp. Ground Cinnamon

2    Tbsp. Butter

Stir together 2 tablespoons flour, salt, 3/4 cup sugar and nutmeg in bowl. Combine egg, sour cream and vanilla in another bowl; mix well. Add egg mixture to dry ingredients; mix well. Stir in apples and spoon mixture into unbaked pie shell.

Bake in a preheated 400 degree F oven for 15 minutes. Reduce temperature to 350 degrees F and bake 30 minutes more. Remove pie from oven. Increase temperature to 400 degree F.

Prepare cinnamon topping and sprinkle over pie. Return to oven and bake 10 minutes more. Cool on rack.

To Make Cinnamon Topping: Combine 1/3 cup sugar, 1/3 cup flour and 1 teaspoon ground cinnamon in bowl. Cut in 2 tablespoons butter or regular margarine until crumbly, using a pastry blender. Recipe yields 1 - 9 inch pie.



"This cinnamon ice cream is loaded with fried apples, cookie crust, caramel, and walnuts! You won't believe this ice cream, it's elegant taste is rich and unique. It's sure to be everyone's favorite!"

8       Oatmeal Cookies (crushed)

2       Tbsp. Melted Butter (divided)

2       Large Apples (peeled, cored and sliced)

3       Tbsp. White Sugar

1       tsp. Ground Cinnamon

3       Cups Whipping Cream

1 1/2 Cups Half and Half

1       Cup White Sugar

3       Eggs (beaten)

1       tsp. Vanilla Extract

2       tsp. Ground Cinnamon

1/4    Cup Toasted Walnuts (chopped)

1/4    Cup Dulce de Leche or Caramel Ice Cream Topping

Preheat oven to 375 degrees F. Mix the crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.

Melt the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until the apples have lightly browned, and the sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely.

Combine cream, half and half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker and freeze according to manufacturer's instructions.

When the ice cream has finished, stir in the crumbled cookie, caramelized apples, and walnuts. Add the dulce de leche by the teaspoon while stirring to evenly distribute. Servings: 8