1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Pie Crust

Directions

1. Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
2. Pour cherry pie filling on top of pie. Serve.

2 lbs high quality lean hamburger
1/2  finely chopped med. onion
1/2  cup milk
1 beaten egg
1 tsp beef bouillon paste or granules dissolved in 1 Tbsp hot water
8 soda crackers, crushed
1/4 cup catsup
½ tsp salt
1/4 tsp pepper
Barbecue sauce to cover the top

Put milk in bowl, mix in egg, bouillon, salt and pepper, then add crackers and catsup.  Add in hamburger, mix well with your hands (oh, have they got to be clean!)  Squish together until everything is evenly mixed.  Put into an ungreased loaf pan. Pat evenly making a bit higher in the center. Cover with a light layer of barbecue sauce.

Bake uncovered at 350′ for about 1 hr, til no pink in center.  Let sit about 5 min. then slice.  (best in pan with a drain liner)

I serve with baked potatoes or a baked yam.  Sometimes with brown rice.  And a green salad.  Leftovers are his favorite sandwich.

Have fun. Kiss your husband when you serve it, that spices it up.

Joy Lundberg

(Joyce served this at a dinner we had with the stake presidency of the Annandale VA Stake.  We like it so much we asked her for the recipe. It’s simple and delicious. Joy)

Crust:
1 c. butter (soft)
2 c. flour
Optional: Chopped pecans
Cut the butter into the flour and press into an 9×13 pan and bake in a 425 degree oven for 15 mins.—slightly browning on the edges.

Cream:
1   8oz. pkg. cream cheese
1   c. powdered sugar
½    16oz. tub cool whip
Dollop on top of the cooled crust and spread  to edges as a layer of cream.

Pudding:
Mix  2   3.9oz.  pkg. instant chocolate pudding (or 1 chocolate and  1 vanilla or banana-with cut bananas is good too)
With 3  c. cold milk (or 1 ½ c. each)
When they are thickened, spread over top of cream layer

Topping:
Stir-whip the rest of the 16oz. tub of cool whip and  spread over pudding layer then sprinkle with brown chocolate sprinkles.  Let set up in fridg however long you have and you can serve it with a strawberry, banana, or almond on the side .

Preheat oven to 350°.

Cooking spray or grease a 13×9-inch baking dish.

Ingredients:
6 cups frozen hash browns
1/2 cup butter, melted
2 cups white cheese
2 cups cheddar cheese
1 medium onion, chopped
1 1/2 cups half-and-half
8 eggs
1/2 teaspoon salt

Directions:
Beat half-and-half, eggs and salt together.

Mix hash browns, melted butter, white and cheddar cheeses and onion together and place in baking dish.

Pour half-and-half and egg mixture over frozen hash brown mixture. Bake at 350° for 40 minutes.

Note: You can prepare this the night before and place in refrigerator and then cook it the next morning.

4 or more chicken breasts (or a whole chicken)
1 can cream of mushroom soup
1 envelope Good Seasons Italian dressing mix
3/4 cup no fat sour cream
Small to med package of egg noodles, cooked
salt and pepper to taste
Place everything but the sour cream and noodles in a crock pot and cook for 5 – 7 hours (start it in the morning and by dinner it’s ready). Add the sour cream and noodles, and serve.  Add a veggie or fruit to round out the meal.

Cook fresh potatoes or thaw frozen potatoes (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9×13 cake pan.

Combine soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes.

Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.

Notes:

* Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded). ** Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.

Recipe serves approximately 8.

5 cups flour sifted
1 tsp salt
1/4 tsp nutmeg
1/2 tsp cloves
3 Tbsp cinnamon
1 tsp ginger
1 1/8 tsp. baking powder
1 cup shortening
1 1/4 cup sugar
1 egg beaten
1 cup light molasses
1/3 cup water

Mix together shortening, sugar, then add egg. molasses and water, then mix in the rest.  Refrigerate for an hour or so (or overnight), roll and cut out. Bake at 350 for 8 – 10 minutes.
Joy Lundberg

- 1 cup sugar
- 1 cup water
- 1 12 oz package of Ocean Spray fresh cranberries

Mix sugar and water in a medium saucepan; stir to dissolve sugar. Bring to a boil; add cranberries. Return to a boil, reduce heat; boil gently 10 minutes, stirring occasionally. Remove from heat. Cool completely at room temperature and refrigerate. Makes 2 ¼ cups.

(Delicious! From Rosie Lundberg, 2006)

4 chicken breast, cubed
6 cloves of garlic, minced
1 large onion, sliced
1 green bell pepper, chopped
12 medium size tomatoes, sliced
1 cup sliced mushrooms
2 bay leaves
1 tbsp Italian herb blend
1 sprig fresh rosemary
½ cup white wine (for substitute see below)
Extra Virgin Olive Oil
Salt and Freshly Cracked Pepper

Heat a large sauté pan on the stove. Add olive oil and sauté peppers, garlic, and onions.
Add chicken and brown.
Add tomatoes and cook down.
Add mushrooms, bay leaves, and Italian herb blend. Cover and bring to a simmer and simmer for about 30 minutes.
Add fresh rosemary, and white wine (or substitute), stir then cover. Continue cooking for another 15-20 minutes until chicken is cooked through and tender.

Serve over rice or pasta.

[White wine substitute: White grape juice; apple cider; apple juice; vegetable stock; or water]