Angie’s Fruit Pizza

1 18 oz. Pillsbury refrigerated sugar cookies

1 8 oz, Cream cheese

1/3 cup sugar

¼ tep. Almond extract

1 the, Lemon juice

Fruit, out into bite sized pieces

(You can use any fruit that you like. I use strawberries, blueberries, mandarin granges, kiwi, grapes, raspberries, blackberries, etc, I try not to use fruits that will tum brown, like apples and bananas.)

Press cookie dough evenly onto a round pizza or cookie pan and bake as directed (about 11 minutes), Let cool completely

Beat together until smooth, the cream cheese, sugar, almond and lemon juice, Spread on top of the cooled cookie, 

Place fruit on top and refrigerate.

Angie's Famous Mac & Cheese

2 or 3 boxes of Kraft Deluxe Sharp Cheddar mac & cheese

Brown sugar

Butter

Pepper

Sour cream

Milk

Shredded cheddar

Shredded mozzarella

Cook the noodles in salted boiling water until done. Drain noodles and return to pan

Stir in butter, brown sugar & pepper to coat noodles

Add cheese packets, sour cream, milk and shredded cheeses

Eat as is... or pour into baking dish and top with...

Breadcrumbs or Panko

Butter

Parmesan cheese

Bake until golden brown

I don't measure... but I would say about 1/4 cup brown sugar, 1 stick butter, 1 cup sour cream, 1 cup shredded cheddar, 1 cup shredded mozzarella, enough milk to make it creamy and the right consistency. 

Enjoy!

Angie

Alabama Firecrackers

For two boxes of the mini crackers use…

1 1/2 to 1 2/3 cup vegetable oil (or oil of choice)

1 tsp. Garlic powder

1 tsp. Onion powder

1/2 tsp. Black pepper

3 Tbs. Crushed red pepper flakes

Two 1 oz. packets Ranch dressing mix (or 4 Tbs. If using the big bottle of ranch powder)

In a large measuring cup, whisk all ingredients, except crackers, until well blended.  

Put both boxes of mini crackers into a two-gallon Ziploc bag.  Pour seasoning mixture over crackers, seal bag, and toss well to coat.  Lay bag flat and then turn the bag over about every hour, mixing crackers around gently. 

Let sit overnight.  Baking is optional.  Store in an airtight container.  

Original Recipe from AllRecipes.com

Cobbler

1 cup of self-rising flour

1 cup of sugar

1 cup milk

1 stick butter

1 can fruit pie filling, any flavor

Preheat oven to 350 degrees.

Place butter in casserole dish and put in oven to melt.

While butter is melting, mix together flour, sugar and milk.

Remove baking pan from oven, pour batter over butter.

Drop fruit filling by spoonfuls over batter.

Bake 30-45 minutes or until done.

Remove from oven and sprinkle top with sugar.

Enjoy!

Angie

Corn Pudding (aka Spoon Bread Casserole)

This recipe is from the Jiffy Mix website.  The original recipe can be found here:
Serves 6-8

1 box Jiffy corn bread mix
1 can corn, drained (approx. 14 oz.)

1 can cream style corn (approx. 14 oz.)

1 cup sour cream

1 stick butter, melted

2 eggs, beaten

Preheat oven to 375 degrees.  Spray casserole dish with non-stick cooking spray.

Combine melted butter & both cans of corn together.  Pour into prepared baking dish. 

Stir in sour cream. 

Blend beaten eggs and cornbread mix into corn mixture.

Bake 45 minutes or until done.

Enjoy!

PINEAPPLE CASSEROLE

from my good friend Davene

2 lg. cans pineapple tidbits, drained
1 c. sugar
6 tbsp. flour
1 stick butter
1 c. grated cheddar cheese
 
Mix all ingredients together. Place in 2 quart casserole dish. Top with crushed Ritz crackers. Bake at 325 degrees for 45 minutes.
Enjoy!!

Buttermilk Pie

This is MeeMaw's recipe

1 1/2 c. sugar

1/2 c. Bisquick

1 c. buttermilk

1/3c. margarine or butter, melted

1 tsp. vanilla

3 eggs

Preheat oven to 350 degrees.  Grease 9 inch pie plate.  Blend all ingredients together in blender until smooth, about 30 seconds.

Then blend on high for 1 minute.

Pour into pie plate; bake at 350 degrees until knife inserted near center comes out clean (about 30 minutes).

Cool 5 minutes.  Serve with fresh fruit, if desired.

Variation: Add 1 cup coconut.

Bake at 350 degrees for 45 minutes.