Cherry Pie

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

  • 1 Pkg 8 oz Cream Cheese Softened
  • 1 Tbsp Milk
  • 1 Tbsp Sugar
  • 1 Container Whipped Cream
  • 2 Cans Cherry Pie Filling
  • 2 Graham Cracker Pie Shell

Directions

  1. Mix cream cheese with milk and sugar.
  2. Divide mixture between the two pie shells.
  3. Pour cherry pie filling on top of mixture.
  4. Place in fridge 30-45 minutes.

Chicken Divan

Recipe From: Robin Irene Sanford Belhumeur

Prep time:15 minutes

Cook time:30-45 minutes

Ingredients

  • 2 10 oz Pkgs Frozen Broccoli
  • 6 Cups Shredded Chicken, Cooked
  • 1 8 oz Can Sliced Mushrooms
  • 2 10 3/4 oz Cans Condensed Cream of Mushroom Soup
  • 1 Cup Mayonnaise
  • 1 Cup Sour Cream
  • 1 Cup Grated Sharp Cheddar
  • 1 Tbs Fresh Lemon Juice
  • 1 Tsp Curry Powder
  • 1/2 Cup Dry White Wine
  • 1/2 Cup Freshly Grated Parmesan
  • 1/2 Cup Soft Breadcrumbs

Directions

  1. Preheat oven to 350°F.
  2. Thaw the broccoli. Drain excess liquid. Add cooked shredded chicken and mushrooms.
  3. In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar, lemon juice, curry powder, wine, salt and pepper to taste. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with spatula.
  4. Place the mixture in an 11×7 inch casserole dish sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula.
  5. Combine the parmesan, breadcrumbs, and butter and sprinkle over top.
  6. Bake for about 30 to 45 minutes.

Potato Candy

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

  • 2 Tbsp Mashed Cooked Potatoes
  • 1 Tbsp Butter
  • 1 Tsp Milk
  • 1/2 Cup Confectioners’ Sugar
  • 1 Cup Peanut Butter

Directions

  1. Mix together potatoes, butter, and milk. Add enough confectioners’ sugar to make a stiff dough.
  2. Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up.
  3. Chill and slice.

3 Bean Salad (No Beans Necessary)

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

  • 15 1/4 oz Sweet Corn Drained
  • 14 1/2 oz French Cut Green Beans Drained
  • 15 oz Peas Drained (Not Sweet)
  • 1 Pkg Italian Dressing Mix
  • 1 Garlic Clove Minced (Optional)

Directions

  1. Add the first three ingredients to large bowl.
  2. Make the Italian dressing according to directions.
  3. Add Italian dressing to the bowl, salt and pepper to taste.
  4. Mix everything together and place in fridge for at leas an hour to marinate.

Deviled Eggs

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

  • 6-8 Large Eggs
  • 1/4 Cup Mastard
  • 1 Cup Mayonnaise
  • 2 Tsp Pepper
  • 2 Tsp Salt
  • Paprika (Optional)

Directions

  1. Boil eggs for 15 minutes then peel off the shell.  Note: Water should not be at a rapid boil and salt should be added to the water.
  2. Cut egg horizontally and put yoke in a mixing bowl.
  3. Blend yoke, mustard, mayonnaise, salt & pepper until smooth with hand blender or fork.
  4. Place mixture into a zip lock bag, seal and cut corner of the bag.  Use to fill in egg whites.
  5. Sprinkle optional paprika on eggs.

Pasta Salad

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

  • 3 Medium Tomatoes Diced
  • 1 Large Cucumber Diced
  • 1 Large Green Bell Pepper Diced
  • 1 Medium Yellow Onion Diced
  • 1 Box Spiral Pasta
  • 1 Pkg Italian Dressing Mixed
  • 1 Clove Minced Garlic (Optional)
  • 1 Yellow, Orange, or Red Bell Pepper Diced (Optional)
  • 1 8oz Package Diced Ham (Optional)
  • 1 4oz Shredded Mild Cheddar Cheese (Optional)

Directions

  1. Cook spiral pasta according to directions.
  2. Chop all vegetables and add to the pasta.
  3. Add any additional optional items.
  4. Add Italian dressing mix and stir.
  5. Add optional seasoning, minced garlic.  Add salt and pepper to taste.
  6. Place in fridge to marinate

Southern Potato Salad

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

  • 3-4 Medium Bakers Potatoes
  • 5-6 Large Eggs
  • 3-4 Large Dill Pickles
  • 1 1/2 Cup Mayonnaise
  • 2/3 Cup Mustard
  • 1 Tbsp Salt and Pepper

Directions

  1. Cube potatoes and cook until soft but slightly firm.  Maybe 7 minutes.
  2. Boil eggs for 15 minutes then peel off the shell.  Note: Water should not be at a rapid boil and salt should be added to the water.
  3. Dice pickles and eggs setting aside the yokes.
  4. Blend together the yokes, mayonnaise, and mustard.
  5. Stir all ingredients together and place in fridge to marinate.

Quiche Lorraine

Recipe From: Robin Irene Sanford Belhumeur

Prep time:20 minutes

Cook time:30 to 45 minutes

Ingredients

  • 16 oz Broccoli Florets Thawed or 3 Bunches/Stalks of Fresh Broccoli
  • 1 Medium Onion Chopped
  • 4 Cups Mozzarella Cheese
  • 10 Slices of Bacon or 1 Bag Real Bacon Bits
  • 2 Pie Crusts 9″ (Deep Dish Works Best)
  • 2 Large Eggs
  • 2 Cups Heavy Whipping Cream
  • 1 Tsp Crushed Red Pepper
  • 1 Tsp Salt & 1 Tsp Pepper

Directions

  1. Preheat oven on to 350°F.
  2. Cook bacon if needed.
  3. Mix broccoli, onion, mozzarella & bacon in large bowl.
  4. Spread mixture between the two pie crusts.
  5. Whisk eggs, heavy cream, pepper, and salt together.
  6. Pour mixture over the two pie crusts dividing evenly over the two pie crusts.
  7. Bake 30 to 45 minutes until toothpick comes out clean.

Cherry Dump Cake

Recipe From: Robin Irene Sanford Belhumeur

Prep time:5 minutes

Cook time:50-60 minutes

Ingredients

  • 2 Cans Cherry Pie Filling
  • 1 Pkg Yellow Cake Mix
  • 1 Cup Quick-Cooking Oats
  • 1/2 Cup Firmly Packed Brown Sugar
  • 3/4 Cup Melted Butter
  • 1 Cup Chopped Pecans (Optional)
  • Vanilla Ice Cream (Optional)

Directions

  1. Preheat oven on to 350°F.  Grease 13×9 inch glass pan.
  2. Dump cherry pie filling in pan and spread out evenly.
  3. In seperate bowl mix cake mix, oats, brown sugar, and optional pecans.
  4. Sprinkle mixture over filling evenly.
  5. Pour butter over crumble mixture, moisten as much as possible
  6. Bake for 50 to 60 minutes or until golden.
  7. Serve warm with optional vanilla ice cream.

Mustard Roast

Recipe From: Irene Sanford

Ingredients

  • 1 Large Chuck Roast
  • 2-3 Large Onions Cut Into Chunk
  • Worstershire by Heinz (other brands have sugar)
  • 2-3 Cups Yellow Mustard
  • Black Pepper
  • 1/4 Cup Dales Steak Seasoning Liquid (Optional)

Directions

  1. Mix the mustard and worstershire sauce until a dark brown.
  2. Pepper the roast and lay as much of the onion over it as will stay.
  3. Pour the mixture on top.  Cover and bake until almost done.
  4. Remove the tin foil for the last 15 minutes.
  5. If using Dales pour into the base of the pan before baking about a 1/4 cup.

Notes : The roast can be cooked in a crock pot as well