Easy Bundt Cake

1 Lemon or choc.cake mix
1 instant vanilla or choc. Pudding (use vanilla w/lemon cake, choc. w/choc.)
4 eggs1c sour cream
1/2c water
1/2c butter, melted
1/4c poppyseeds (only for the lemon cake)

Blend everything together and bake @350 for 45 minutes. After you remove from pan we like to dust with powder sugar.
~From the kitchen of Ashlie S.

Soft Breadsticks

1 C +2 T hot water 1 T yeast
1/2 T sugar 2 T shortening
3 C flour 1½ t salt
½ C butter parmesan cheese & salad supreme

Preheat oven to 400 degrees.
Sprinkle yeast in water and add sugar. Let work for 5 minutes.
Cut shortening into flour and salt with pastry blender. Add yeast & water. Form into ball and knead 10-15 times. Let raise in bowl for 10 minutes. Put cube into 9X13” pan and place in heated oven to melt. Take dough out of bowl and form into rectangle 12x10 inches. Cut down center and then into 10 sections. Roll into 20 dough fingers tucking under end. Roll fingers in butter that has melted in 9x13” pan and place in pan. Sprinkle with parmesan cheese and salad supreme. Let raise for 20 minutes. Bake for 10 minutes. Serve warm.
~From the kitchen of Sue T.

Taco Soup

1 can kidney beans, drained
1 can stewed tomatoes-not drained
1 can tomato soup
1 can veg. soup
1 can whole kernel corn, drained
1 can water, rinsing out a can
2 T. chili power, or to your liking
2 T. taco seasoning
1 lb. hamburger
3/4 cup salsa
Onion

Brown hamburger and onions. Add to remaining ingredients. Serve over tortilla chips, top with sour cream and grated cheese.
~From the kitchen of Sheryl H.

Earthquake Cake

1 cup coconut
1 ½ cups pecans
German Chocolate cake mix (plus ingredients to make cake batter)
8 oz cream cheese
1 cup melted butter/margarine
3 ½ cups powdered sugar

Butter the bottom of a 9 x 13 pan. Sprinkle 1 cup coconut and 1 ½ cups pecans into the pan. Mix a German Chocolate cake mix (according to directions on box) and pour over the coconut and nuts. Mix 8 oz. of cream cheese, 1 cup melted butter & 3 ½ cups of powdered sugar. Drop mixture by spoonfuls on top of the cake mix.

Bake at 350° for 45 minutes to 1 hour. Will be bubbly when done.
~From the kitchen of Sheryl H.

Sun Dried Tomato Pasta

1 Tbl. Butter
2 cloves garlic
1/2 - 1/4 c. sun dried tomatoes
1 c. chicken broth
1 c. whipping cream
2 chicken breasts
1/2 tsp. salt
1 tsp. pepper
2 tsp. olive oil - optional. I don't know where it goes in the recipe and don't think it is really needed.
1 Tbl. basil - or less
12 oz. pasta - penne or angel hair (the whole box, 16 oz., is too much) Fresh Parmesan cheese

Melt butter, cook garlic. Add chicken broth and cook with sundried tomatoes for 10 minutes. Add cream and spices and simmer until thick, about 5 min. Pour over cooked pasta. Add sliced grilled chicken on top and sprinkle with fresh Parmesan cheese.

I start the pasta boiling and cook the chicken while I make the sauce. I cooked the sauce with the cream in too long once and it cooked down to where there was less sauce. I think if you cook it for about 5 minutes with the cream, that should be long enough.
~From the kitchen of Paige H.

Hot Chicken Salad

-6 cups diced cooked chicken
-4 cups diced celery
-3 cups croutons
-3 cups mayo
-1 1/2 cups slivered almonds
-1/2 small onion diced
-1 1/2 tsp. salt
-3 cups crushed potato chips
-2 cans Cream of Chicken soup

-Mix all ingredients except chips and a few almonds.
-Place in a large cake pan and top with crushed chips and almonds.
-Bake uncovered @ 450 for 25 minutes or until bubbly. (cover with tin foil for the last 10 minutes of cooking or sooner if the almonds start to brown)
-Serve on croissants.
~From the kitchen of Brittany T.

Corn Casserole

1 box Jiffy cornbread mix
1 can whole kernel corn (Drained)
1 can cream corn
1 egg
1 C sour cream
1 stick (1/2 c) melted butter
1 TBS sugar


Mix all ingredients. Grease 2 qt dish and bake at 350º for about an hour.
(it will be golden brown and a toothpick should come out clean)
~From the kitchen of Gina P.