1 C. Brown Sugar
1 tsp. Cinnamon
1 Cube melted Butter
1 pkg. Caramels
1 box Yellow Cake Mix
1 can Cream Soda
2 cans Apple Pie filling

 Spray crock-pot with nonstick cooking spray. Mix together brown sugar and cinnamon in a small bowl. Sprinkle 1/3 of the mixture on the bottom of crock-pot and drizzle 1/3 of the melted butter. You will repeat this 2 more times. Open and pour 2 cans apple pie filling over the sugar mixture, spreading it evenly in the crock-pot. Sprinkle 1/3 on the sugar mixture over the pie filling and drizzle 1/3 of the butter. Place unwrapped caramels randomly as the next layer, using half the package.
  Mix the yellow cake mix and the cream soda together in a bowl. Pour the cake batter over the caramels and apples. Spread evenly. Sprinkle the last amount of the sugar mixture and melted butter on top of the cake batter. Place paper towel on rim of crock-pot and cover with lid. The paper towel absorbs the excess moisture. Cook on high for 2 hours or low for 3 hours. Check doneness with toothpick. When cake is done turn off crock-pot and randomly place the remaining caramels on top of the cake. This time without the paper towel, cover with lid and let caramels soften and melt somewhat from the residual heat. Serve with a scoop of ice cream.


Submitted by: Corinne Taylor

Categories: Corinne Taylor , Crockpot , Desserts

Combine 2 small packages of instant lemon pudding with 3 1/2 C. milk. Wisk 2 min. and set aside.
In mixer bowl combine:
1 8oz. pkg. Cream Cheese, softened
1 cube butter, softened
1/2 C. Powder Sugar

Mix well. Add your pudding mixture to it and mix well again. Add 8 oz cool whip to it. Mix well.
Crush 1lb. Lemon sandwich cookies. Divide into thirds. Place 1/3 of cookies on bottom of trifle bowl. Pour half of pudding mixture over the cookies. Layer 1/3 cookies on top of pudding mixture and the other half of pudding mixture on the cookies. Spread cool whip on top of the top of pudding mixture. Sprinkle the last 1/3 cookies on top. Refrigerate over night.

Submitted by: Corinne Taylor

Categories: Corinne Taylor , Desserts

2 tsp. Olive Oil
1 lb. Ground Beef
1 Chopped Onion
2 C. Diced Celery
2 C. Shredded Carrot
3 cans Beef Broth
2 tsp. Dried Oregano
1 tsp. Pepper
1 1/2 to 3 Tb. Fresh Parsley
2 24oz. jars Chunky Ragu Sauce with tomatoes, garlic, and onion.
1 can Red Kidney beans, drained and rinsed
1 can Great Northern white beans, drained and rinsed
2 C. Small pasta tubes, cooked

1. Heat oil and add beef and saute until brown. Drain.
2. Stir in onion, celery, carrots, and simmer 10 minutes.
3. Add broth, Ragu, oregano, pepper, parsley, and simmer 10 minutes.
4. Add beans and additional water if too thick. Simmer 10 minutes.
5. When ready to serve, add small amount of pasta to bowl and pour soup over it. Sprinkle Parmesan cheese on top.


Submitted by: Corinne Taylor

Categories: Corinne Taylor , Soups

2 1/4 C. Flour
1 C. Brown Sugar
3/4 C. Butter
1/4 C. Molasses
1 Egg
1 tsp. Baking Soda
1 tsp. Ground Ginger
1 tsp. Cinnamon
1/2 tsp. Ground Cloves

In a large mixing bowl combine half the flour, brown sugar, butter, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an electric mixer until well combined. Beat in remaining flour. Shape dough into 1 inch balls and roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. Makes 48 cookies


Submitted by: Corinne Taylor

Categories: Cookies , Corinne Taylor

1 4-5 lb. Beef Brisket or your favorite type of pot roast, all or most of the fat removed
1 can Cream of Mushroom Soup
1 pkg. Dry Onion Soup mix
2 tsp. of granulate Beef Bouillon or 2 Beef Bouillon cubes
Freshly ground Black Pepper

1. Trim any visible fat from pot roast and place in bottom of slow cooker. Season with pepper.
2. In a small bowl, whisk together remaining ingredients. Heat soup mixture in the microwave for about 30 seconds just until warm and the bouillon starts to melt. Mix well and spoon on top of roast.
3. Cover and cook on low for 7-8 hours.
4. Remove pot roast from slow cooker and place in large mixing bowl . Using two forks, shred the roast apart. When shredded, add quite a bit of the cooking gravy and mix together. The mixture should be nice and moist.
5. Place a nice healthy portion of pot roast on top of good bread or rolls and eat.



Submitted by: Corinne Taylor

Categories: Beef , Corinne Taylor , Sandwiches

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini

Frosting:

• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Categories: Corinne Taylor , Desserts

1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas (about 3 ripe bananas)
1/2 cup sour cream
1 teaspoon vanilla
1 1/2 cup flour
1 tsp. baking soda
1/2 teaspoon salt
Heat oven to 350 degrees. Grease and flour bottom only of a loaf pan (or use 3 small loaf pans). In a large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.


Submitted by: Corinne Taylor

Categories: Breads , Corinne Taylor

8 oz. Cream cheese, cut into bits
3/4 C. Parmesan Cheese, grated
1/2 C. Butter
1/2 C. Milk
8 oz. Fettuccine  noodles, cooked and drained

In a large saucepan combine cream cheese, Parmesan, milk and butter. Stir with a wisk until smooth. Toss with hot pasta. Serves 2

Submitted by: Corinne Taylor

Categories: Corinne Taylor , Pasta

3 large Onions
3 Red Peppers
3 Green Peppers
2-3 Jalapenos
1 bunch Cilantro
30 Tomatoes  boiled, peeled, and chopped
10 Peaches boiled, peeled, and chopped
1/4 C Salt
3 C. Cider Vinegar
1 1/2 tsp. Garlic Salt
1 tsp. Pepper
1/4 tsp. Oregano
1 tsp. Cumin
3 tsp. Cayenne Pepper

Mix and bring to a boil. Add 1 1/4 C. Sugar, and 3/4 C. Corn Starch. Turn off heat. Put in jars, In pressure cooker, bring to 15 PSI and let it stay for 25 minutes.

Submitted by: Corinne Taylor

Categories: Appetizers , Corinne Taylor

1 C. Oil
2 C. Sugar
3 eggs
3 tsp. Vanilla
2 C. Shredded raw Zucchini
3 C. Flour
1 tsp. Baking Soda
1 tsp. Salt
3 tsp. Cinnamon
1/4 tsp. Baking Powder
1/2 C. Chopped Nuts

Combine oil, sugar, and eggs in large mixer bowl. Beat well. Blend in vanilla and zucchini. Sift dry ingredients together. Add to oil mixture and blend well. Add nuts. Pour batter into 2 loaf pans, well greased and lightly floured. Bake at 350 degrees for about 1 hour.

Submitted by: Corinne Taylor

Categories: Breads , Corinne Taylor

1 C. Brown Sugar
1/2 C. Granulated Sugar
1 1/2 C. Butter, softened
2 Eggs
1 15 oz. Pumpkin
2 C. Flour
1 TB. Baking Powder
1 Tsp. Cinnamon
1/2 Tsp. Nutmeg
1/2 Tsp. Salt
1/4 Tsp. Ginger
1 C. Chocolate Chips

In a medium bowl, combine sugar, eggs, butter, and pumpkin. Cream together well. Add flour, baking powder, spices and salt. Mix until incorporated. Stir in chips by hand. Bake at 400 for 10-12 minutes.

Submitted by: Corinne Taylor

Categories: Cookies , Corinne Taylor

Categories: Corinne Taylor , Desserts

• 1 box Dark chocolate cake mix
• 4oz box Instant chocolate pudding
• ½ pint Sour cream
• 4 Eggs
• ½ c Oil
• ¾ c Milk
• 6 oz Semi-sweet chocolate chips
• ¼ c Hershey’s chocolate syrup (optional – creamy texture)

Categories: cakes , Corinne Taylor

1 c. fine bread crumbs
¼ c. Parmesan cheese
2 Tbs. parsley flakes
1 tsp. salt
¼ tsp. crushed thyme
1/8 tsp. pepper
½ c. margarine
1/8 tsp. garlic powder
8 chicken breasts or 10-12 thighs, skinned

Combine bread crumbs, cheese, parsley, salt, thyme and pepper in a pie pan. Melt margarine with garlic powder. Dip chicken in margarine, then in the bread crumb mixture.  Bake on a cookie sheet in a 370 degree oven for 45-60 minutes.

Submitted by: Corinne Taylor

Categories: Chicken , Corinne Taylor , Main Dishes

1 lb. Imitation Crab
1 pkg. Ranch Dressing mix
1 large container small curd Cottage Cheese
1 8oz. pkg. Cream Cheese at room temperature

Break up crab flakes, mix in cream cheese, cottage cheese, ranch dressing mix. Mix with a mixer until the crab is in little bits and mixed well. Add a LITTLE bit of milk if dip seems to be too thick. Keep in the fridge. Serve with potato chips.

Submitted by: Corinne Taylor

Categories: Appetizers , Corinne Taylor

1 Fresh Banana
3/4 C. fresh or frozen berries(any kind)
1/3 C. Fat Free Milk
1/3 C. Fat Free Yogurt
1 TB. Orange Juice concentrate
1 TB. Honey

Combine all ingredients in a blender or food processor. Cover and blend on high until smooth. Makes 1 serving.
Each serving has 284 Calories and 1 gram of Fat.

Submitted by: Corinne Taylor

Categories: Breakfast , Corinne Taylor

1 Large Pkg. Sugar Free Strawberry Gelatin
2 C. Boiling Water

Place gelatin in medium bowl, add boiling water, and stir to dissolve.

1 Large Pkg. Instant Vanilla Pudding
1 1/2 C. Skim Milk

In a large bowl, mix together with an electric mixer. It will be thicker than usual. Add the dissolved gelatin and mix until smooth.

2 Graham cracker crusts
1 Quart Fresh Strawberries, cleaned and left whole
2 Bananas, sliced
4 Fresh Peaches or Nectarines, sliced into wedges
1 Pint Fresh Blueberries, washed and drained

Place the fruit attractively to fill the crust, using the order listed. Pour 1/2 of the jello/pudding mix over each pie. The jello/pudding mix will seep between each piece of fruit. Refrigerate until firm, about 2 hours.


Submitted by: Corinne Taylor

Categories: Corinne Taylor , Desserts

6 TB. Butter
6 Eggs
1 C. Flour
1 C. Milk

Melt butter in 9x13 pan in 400 degree oven. Mix other ingredients and pour into pan and bake for 20 minutes.
Cut into squares and serve with syrup.

Submitted by: Corinne Taylor

Categories: Breakfast , Corinne Taylor

1 C. Butter or Margarine
2 C. Sugar
2 Eggs
3 tsp. Vanilla
1 C. Sour Cream
6 C. Flour
2 tsp. Baking Soda
1 tsp. Salt

Cream together butter, sugar, eggs, and vanilla. Add sour cream. Then add dry ingredients. Refrigerate for a few hours. Roll out and cut into shapes. Bake at 400 degrees for 8-10 minutes. I frost with butter cream frosting with almond extract added. Really good and soft!


Submitted by: Corinne Taylor

Categories: Cookies , Corinne Taylor

1 can Cream of Chicken soup
1 1/2 C. Milk
1 C. Water
2 C. Bite Size Potato chunks
1 C. Sour Cream
8 Strips Bacon, cooked
1/2 tsp. Salt
2 TB. Parsley Flakes

Cook potatoes in the 1 C. water until soft. Then add the rest of the ingredients.

Submitted by: Corinne Taylor

Categories: Corinne Taylor , Soups