1/2 c. all purpose flour
1 c. light brown sugar, packed
1 c. chopped pecans
2 large eggs
11 Tbsp. real butter (about 1 1/3 sticks), melted

Preheat oven to 350. Place 9 cupcake paper liners into regular muffin pan and spray each of the liners with nonstick cooking spray. In a bowl, combine the flour, brown sugar, and pecans until mixed well. In a separate bowl, beat the eggs until foamy and then add melted butter. Stir well. Combine the egg mixture with the flour mixture. Stir until moistened. Spoon batter into muffin cups. You will need to fill almost full. There is no leavening agent in these to make them rise. Bake for about 20-25 mins. Around the 15 mins mark, you can pull them out and sprinkle some more chopped pecans or a whole one on each muffin and then put back into oven to finish out their baking time. Bake until a toothpick inserted in middle comes out clean.

Note: can make into mini muffins, just decrease baking time by 5 mins.
Note: you can use any nut you want if you don’t like pecans
Note: are a slightly dense muffin and can be eaten warm or at room temp.


1 lb. sausage, browned
2 c. shredded cheddar cheese
8 (8″) flour tortillas
6 eggs
2 c. half-and-half
1 Tbsp. all-purpose flour
1/2 tsp. salt
3 oz. pkg. Real Bacon Bits

Spray 13×9 with cooking spray. In large bowl, stir together sausage, 1 c. cheese and 1/2 pkg bacon bits. Place an 1/8th of the mixture down the center of each tortilla. roll up and place seam side down in baking dish. Repeat until all tortillas are filled. In another large bowl, beat eggs, half-and-half, flour & salt. Pour over the tortillas in pan. You can cover the dish & place in fridge overnight or baked immediately when ready to bake, preheat oven to 350. Uncover dish & sprinkle remaining cup of cheese over tortillas. Sprinkle the rest of the bacon bits over cheese. Cover baking dish & bake for 35 mins. Uncover dish & bake 10 mins longer or until set & cheese is melted.


1 1/2 lbs pulled pork, chopped
1 (10.75 oz) can cream of mushroom soup
1 (10.75 oz) can cream of chicken soup
1 (10 oz) can Rotel tomatoes, undrained
1 c. Cheez Whiz
1 Tbsp. minced onion flakes
1 tsp. hot sauce
2 tsp. Worcestershire sauce
1 (9-13 oz) bag tortilla chips, crushed
2 c. (8 oz) shredded cheddar cheese
1 c. (4 oz) shredded mozzarella cheese

Preheat oven to 350. Lightly spray a 9×13 baking dish with cooking spray. Set aside. In a saucepan over medium heat, mix the soups, Rotel tomatoes, Cheez Whiz, onion flakes, hot sauce, and Worcestershire sauce until blended. Remove from heat. Line bottom of the prepared baking dish with half of the crushed tortilla chips. Top chips with half of the pulled pork. Top pork with half of the sauce. Top sauce with 1 c. shredded cheese. Repeat layers topping the casserole with remaining cheddar cheese and mozzarella. Bake uncovered for 35-45 mins.

Note: Can use Doritoes instead of tortilla chips
Note: Can freeze unbaked for later. (to bake after freezing, thaw completely and bake as directed above)



3 oz. pkg. orange jello
3 oz. pkg. cream cheese
1/2 lb. marshmallows
1/2 pt. whipping cream or Cool Whip
3 oz. pkg. cherry jello
1 c. mayonnaise
1 lb. can crushed pineapple

Mix orange jello with 1 c. hot water. Chill. Mix mayonnaise and cream cheese and add to the jello. Mix pineapple with juice and marshmallows. Add to orange jello. Fold in whip cream or Cool Whip. Chill until firm. Add a layer of red jello made according to package directions. Chill until firm. Use a 9×13 pan.

Vera Meals, Moberly, KWIX Cookbook, 1st edition, pg. 172


1 box orange jello
1 small box instant vanilla pudding
1 c. boiling water
1/2 c. cold water
1 8 oz tub Cool Whip
1 14 oz can mandarin oranges, drained
1 c. mini marshmallows

In a large bowl, combine the orange jello and boiling water. Then mix well to dissolve. Add cold water and stir. Chill for 15-20 mins. Then whisk in vanilla pudding mix until smooth. Chill for another 10 mins until it becomes thickened. Fold in Cool whip, oranges, and marshmallows. Chill until set for about 1 hour.

Linda, Buckin

2 (9 oz) pkg. frozen french style green beans
10 1/2 oz can cream of mushroom soup
15 oz can corned beef hash
3 1/2 oz. can french fried onions
1 c. shredded American or cheddar cheese

Preheat oven to 375. Cook green beans. Drain. Mix with soup. Place in a greased 8″ square baking dish. Spoon hash over green beans. Top with onions. Sprinkle cheese over casserole. Bake for 15-20 mins until cheese is melted. Makes 4-6 servings.

Flossie, Moberly
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