Alisa's 7 Layer Bars

Submitted by: Alisa Chytraus

1 stick butter
1 1/2 cups Graham cracker crumbs
Preheat oven to 350 (325 for glass)
Melt butter in pan in oven while heating. Add Graham crackers and press down. Add remaining in order listed
14 oz. Can sweetened condensed milk
2 cups choc. Chips (I use milk)
1 1/3 cups coconut
1 cup chopped walnuts

Bake for 25 min.

Alisa's Cheesecake

Submitted by: Alisa Chytraus

1 3/4 cups finely crushed Graham crackers (24 squares)
1/4 cup finely chopped walnuts
1/2 t. Cinnamon
1/2 cup butter, melted
3 8oz. pkgs. cream cheese
1 cup sugar
2 T. Flour
1 t. Vanilla
1/2 t. Finely shredded lemon peel (optional)
2 eggs
1 egg yolk
1/4 cup milk

Crust- mix crackers, walnuts, and cinnamon. Add butter. Press into an ungreased 8 or 9 inch springform pan.
Filling- beat cream cheese, sugar, flour, vanilla, and lemon peel. Add eggs and yolk, beat on low speed until combined. Stir in milk.
Pour filling into crust lined pan. Place on a baking sheet. Bake 375 for 35-40 min for 9 inch pan and 45-50 min for 8 inch pan. Center will appear nearly set when shaken.
Cool in pan on wire rack 15 min. Loosen crust from sides of pan. Cool 30 min. more. Remove sides of pan. Cool 1 hour. Cover and chill at least 4 hours in fridge.

7 Layer Bars

Submitted by: Jacquelynn Sokol

1 cube margarine
1 Cup graham cracker crums
6 oz. chocolate chips
1 cup chopped walnuts
1 teaspoon vanilla
1 Cup coconut
1 can sweetened condensed milk

In 9x13 pan melt butter and add vanilla. Stir to blend. Sprinkle graham cracker crumbs evenly over. Next sprinkle cocnut, then chocolate chips. Dribble milk over the top then sprinkle nuts. Bake at 325 for 30 minutes.

Misty's Cheesecake

Submitted by: Misty Anderson

1 tall can evaporated milk
1 pkg (3 oz) lemon Jell-O
1 C boiling water
2 1/2 C graham cracker crumbs
2 Tbsp sugar
1/2 tsp cinnamon
1/2 C (1 stick) melted butter
1 pkg (8 oz) cream cheese
1/2 C sugar
2 tsp vanilla

1. Pour evaporated milk into deep small bowl; put in freezer along with beaters. Freeze until ice crystals from around edge.
2. Dissolve Jell-O in boiling water, cool to room temp.
3. Combine crumbs, 2 Tbsp sugar and cinnamon, and melted butter in medium bowl. Press half of mixture firmly over bottom of 9x13 pan. Reserve remaining crumbs.
4. Beat icy evaporated milk at high speed with chilled beaters until fluffy.
5. Beat cream cheese and 1/2 C sugar in large bowl until light and fluffy. Blend in cooled Jell-O and vanilla. Add whipped evaporated milk to cream cheese; beat at high for 2 min.
6. Pour cream cheese mixture into prepared pan and spread evenly. Sprinkle reserved crumbs evenly over top.
7. Chill until firm, about 3 hours. Cut into squares to serve.

Manicotti

Submitted by: Misty Anderson

Sauce:
2 lb. hamburger 1/4 C chopped parsley
2 C chopped onion 2 tsp pepper
6 cans tomato sauce (8 oz) 1/2 C sugar
1 tsp. onion powder 1 tsp thyme
1/2 tsp garlic powder 1 tsp salt
1 tsp oregano

Brown hamburger, saute onion, add to beef and add remaining ingredients, simmer to thick. (I usually add the spices to taste.)

Meanwhile, boil 14 manicotti noodles for 6-8 min. Drain well and cool on wax paper.

Filling:
1 tall container part-skim ricotta cheese 4 Tbsp chopped fresh parsley
4 C shredded mozzarella cheese 1 tsp salt
1/2 C grated Parmesan cheese 1/2 tsp pepper

Stir filling ingredients together and spoon into noodles. Spread layer of sauce on bottom of 9x13 pan. Arrange filled pasta in single layer over bottom of pan. Pour remaining sauce over top. Cover with foil and bake 40 min. at 350 degrees. Remove foil and sprinkle mozzarella cheese on top, return to oven and cook another 15 min. Let set about 5-10 min.

**This makes a large pan.

Mandarin Cake

Submitted by: Martha Sorensen

Preheat oven to 350 degrees.

Cake: 1 (18 1/2 oz.) white cake mix
1 (11 oz) can mandarin oranges + juice
3 eggs
1/2 cup vegetable oil

Combine above ingredients; mix well on medium speed. Pour into a greased and floured 13 x 9x 2 inch pan. Bake at 350 degrees for 25-30 minutes. Cool completely before frosting.

Frosting: 1 (9 oz) container of cool whip, thawed
1 (3 1/2 oz) package instant vanilla pudding
1 (15 1/4 oz) can crushed pineapple plus juice

Mix all ingredient until well blended and spread on cooled cake. You may also add 1 cup of coconut to the frosting or sprinkle the cake with toasted coconut or top with fresh fruit such as sliced strawberries or kiwi.

This cake needs to be refrigerated.

Orange Cake

Submitted by: Carmen Smith
from allrecipes.com

Makes 1 10-inch bundt cake

1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs
1 teaspoon lemon extract
1/3 cup orange juice
2/3 cup sugar
1/4 cup butter

Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.

Strawberry Dream Salad

Submitted by: Lynette Long

1 small pkg strawberry jello
1 small container cool whip
8 oz. cottage cheese (I use 16 oz.)
1 small bag frozen strawberries (whole or sliced)
2-3 bananas (sliced)
½ c. chopped nuts

Mix jello (dry) into cool whip. Add cottage cheese, thawed strawberries, bananas and nuts. Refrigerator to set. Serve.

Fruit Jello Salad

Submitted by: Sage Hoopiiaina

1 pkg Cottage Cheese
1 pkg Cool Whip
1 pkg Raspberry Jello mix
3 boxes of smashed raspberries
3 Bananas

Bowtie Chicken Pasta

Submitted by: Sage Hoopiiaina

Sauce:
6 Tbls Sugar
2/3 cup Soy Sauce
2/3 cup Rice Vinegar
1/2 cup Vegetable Oil
1/4 cup Parsley Flakes
1/2 tsp Salt
1/2 tsp Pepper

Pasta:
12 oz box of Bowtie Pasta
3-4 Chicken Breasts (boiled and shredded)
1/4 cup Sunflower Seeds
1 bag Baby Spinach
4-5 Green Onions (just white part)

Tip:
Mix sauce first, then put shredded chicken in while pasta is cooking (or longer) giving chicken time to soak up the sauce. I like this pasta served warm, but it is good cold too.

Applesauce Chocolate Chip Cookies

Submitted by: Sage Hoopiiaina

In small bowl mix:
1 cup Applesauce
1/2 tsp Baking Soda
Let both sit until frothy

In mixer:
1/2 cup Shortening
1 cup Sugar
1 Egg

Mix two bowls together then add:
2 cups Flour
1/2 tsp Cinnamon
1/4 tsp Powdered Cloves
1/2 tsp Salt
1 tsp Baking Powder
Add 1 bag of Guittard Milk Chocolate Chips
Bake @ 400 for 10 minutes
(These cookies are best served out of fridge or freezer, or the next day)