Marilyn's No-fail Pie Crust

This pie crust recipe is the only one I have ever used and it always works for me. The consistency is much different from others I have seen. It comes from one of my mother's friends.
Mix together in large bowl with pastery cutter:

3 cups flour

1 teaspoon salt

1 cup shortening

Put the bowl in freezer while mixing:

1 egg

1 teaspoon white vinegar

1/4 cup cold water

Add egg mixture to dry ingredients. Blend until ball forms, but don't over mix. Roll out between 2 sheets wax paper to fit pie dish. Makes one pie, top and bottom crust or two bottom only. Bake according to filled pie directions or bake at 450 for 8-12 min for pudding pies.

Recipe Source: Marilyn Bjorkman

Raspberry Cheesecake

1 cup flour

1 cube butter

1 cup chopped pecans

Combine in 9X13 dish. Bake at 350 for about 10 min. Press into bottom and cool.

2 (8oz) packages cream cheese, softened

3 1/2 cups powdered sugar

1 large tub cool whip

Beat cream cheese and suage together. Stir in cool whip. Pour onto crust.

1 box Raspberry Danish Dessert

1 3/4 cup water

1 package fresh or frozen raspberries, thawed

In saucepan combine the danish dessert and water. Bring to a boil. Cook 2 min and add raspberries. Pour on top of cheesecake while hot.

Recipe Source: Sheila Delonas

Fluffy Cheesecake

1 package cream cheese, completely softened

1/3 cup sugar

1 (8oz) container cool whip

1 graham cracker crust

Beat cream cheese and sugar until well mixed. Stir in cool whip and pour into crust. Refridgerate and top with favorite cheesecake topping.

Recipe source: Kraft Foods

Grandma's Butter Crunch Pie Crust

1/2 cup margarine

1 cup flour

1/4 cup brown sugar

1/2 cup chopped nuts

Combine all ingredients in glass pie dish. Bake at 400 for 15 minutes, stirring every 3-5 minutes. Remove from oven and press into bottom and sides of pan. Cool completely before filling.

Recipe source: Grandma Beth Smith

Pistachio Cheesecake

Pistachio Cheesecake

2 packages cream cheese, softened

4 packages pistachio pudding

5 cups milk, room temperature

1/2 cup margarine

1 cup flour

1/4 cup brown sugar

1/2 cup chopped nuts

Combine margarine, flour, brown sugar, and nuts in 9X13 dish. Bake at 400 for 15 min, stirring every 3-5 minutes. Remove from oven and press onto bottom of pan. Cool completely. Make sure the cream cheese is completely soft and beat in mixer 2 min. Mix the pudding and 2 1/2 cups milk together. Add to the cream cheese and beat well. Add the rest of the milk. Pour into crust and refridgerate.

Recipe source: Grandma Smith, crust; Pam Smith

Strawberry Stuffed French Toast

This is an absolutely amazing peice of french toast. I licked my plate clean and wanted more, but alas, my kids had all gobbled theirs up as well.

Strawberry Stuffed French Toast

8 oz cream cheese, softened

1/2 cup powdered sugar

1/2 Tblsp vanilla

1/2 tsp cinnamon

1/2 cup sliced strawberries

12 slices Texas Toast

4 eggs, beaten

2 1/2 Tblsp milk

1/2 cup maple syrup

2 Tblsp orange juice

3/4 cup pureed strawberries

Start by combining the 1/2 cup maple syrup, orange juice and pureed strawberries in saucepan. Cook on med heat until it begins to thicken. Meanwhile, beat the cream cheese, powdered sugar, vanilla and cinnamon together. Spread evenly onto the 12 slices of bread. Top 6 peices of bread with the sliced strawberries and top with remaining bread, keeping the strawberries and cheese in the middle. Beat the eggs and milk together and dip the "sandwhiches" into the mixture, making sure to coat well. Cook on a hot griddle. When fully cooked, sprinkle with powdered sugar and top with strawberry syrup. Then inhale it!

Chicken Oriental

This recipe is a favorite of mine. It comes from my mom who got it out of a magazine a long while ago.
Chicken Oriental
2-3 boneless chicken breasts, cubed
2 Tblsp oil
1 pkg brown gravy mix
3/4 cup water
1/4 cup honey
3 Tblsp soy sauce
2 Tblsp vinegar
1/2 tsp garlic salt
4 carrots, sliced thin
1 med. onion, cut into wedges
1 green bell pepper, sliced and cut into bite-size pieces
Cooked Rice
Brown meat in oil in a large skillet, stirring frequently, 15 min. Combine gravy mix, water, honey, soy sauce, vinegar, and garlic salt. Add to skillet, cover and cook 20 min. Add carrots, cook 10 min. Add onion and pepper, cook 5-10 min. Serve over hot rice.