Brookville Corn

1 lb. frozen corn
8 oz. cream cheese
2 T. water
1 T. sugar

Place in the crock pot on low setting for 2-3 hours. Watch it the first time you make it to make sure it doesn’t burn.

--Jeanette
Kingman, KS

Pineapple Whip

1 large pkg. miniature marshmallows
1 1/2 C. milk
1/2 pint whipping cream
1 – No. 2 can crushed pineapple (drained very well)
graham cracker crumbs

Melt marshmallows and milk over low heat. Cool completely. Whip cream and fold into marshmallow mixture. Fold drained pineapple into the mixture. Cover the bottom of a large serving bowl with graham cracker crumbs. Pour the mixture into the bowl gently and sprinkle with more crumbs. Keep refrigerated.

--Jeanette
Kingman, KS

Chocolate Striped Delight

This is one of my family’s all-time favorites!

Crust:

1 stick softened butter or margarine
1 C. chopped pecans
1 C. flour

Mix until crumbly and pat in a 9 X 13” pan. Bake 20 minutes at 350°. Cool completely.

Mix the following and spread on cooled crust:

2 - 8 oz. pkgs. cream cheese
1 1/2 C. powdered sugar
2 C. Cool Whip

Mix the following for the next layer:

3 small pkgs. instant chocolate pudding
3 C. cold milk
1 t. vanilla

Top with more Cool Whip. Sprinkle with your choice of miniature chocolate chips, nuts, chocolate sprinkles, etc. Chill well. Use a deep pan to hold it all! Keeps well for several days in the refrigerator.

--Jeanette
Kingman, KS

Blarney Stones

When we moved to St. Patrick’s Parish in Kingman, KS, a couple of years ago, I found out these are really big in our town. The bakeries and boutiques sell them and can’t make enough, so I got the recipe!

4 eggs
1 C. sugar
3 T. cold water
1 C. sifted flour
1 t. cream of tarter
1 t. vanilla

Separate eggs; beat yolks lightly. Add 1/2 C. sugar and beat until light and creamy. Add the rest of the ingredients and mix. Beat egg white until bubbly. Add 1/2 C. sugar. Beat until stiff. Mix with egg mixture. Bake in ungreased 13 X 9” pan at 325° for 1 hour or until brown. Let cool completely. Cut into 3 inch X 1 1/2 inch pieces to make bars.

Frosting:

2 lbs. powdered sugar
1/2 t. vanilla
1 C. – 1 1/4 C. milk to make it soupy
12 oz. ground Spanish peanuts.

Combine sifted powdered sugar, vanilla, and milk. Cover each bar with icing, covering all sides thoroughly. Then, roll the bar in the peanuts until all sides are covered. Place on waxed paper to set up. Refrigerate to help keep them longer. They taste best cold from the refrigerator with a cold glass of milk. They freeze well.

--Jeanette
Kingman, KS

Pineapple Sheet Cake

2 cups flour
2 cups sugar
2 tsp baking soda
2 eggs
1 tsp vanilla
1 can crushed pineapple
1/2 cup crushed pecans

Mix together and bake at 350 degrees for 30 minutes or until toothpick inserted comes out clean.

Frosting:
1 8 oz. package cream cheese
1 stick oleo
1 tsp vanilla
2 cups powdered sugar

Soften cream cheese and oleo and then mix together with mixer. Add the vanilla. Stir in the powdered sugar. Mix until smooth. Spread on cake.

--Becky
Wichita, KS

Pflaumen Kuchen

Well, if any of you happen to have a German priest, you might try making this dessert for him. According to my priest, this is pretty much what it's all about over in Germany!

1/4 lb. butter
2 eggs
1/2 tsp. salt
1 tsp. vanilla
3/4 c. sugar
1 1/2 c. flour
1 tsp. baking powder
1/4 c. milk (or more)
2 1/2 to 3 lb. sm. Italian plums, depending on size of pan
About 1 c. chopped nuts

Cream butter and sugar. Mix well the eggs, flour, salt, baking powder, vanilla, and milk. Grease a jelly roll pan and preheat oven to 375 degrees.

Spread dough on pan. Halve, pit and wash plums. Lay plums on dough with cut side up and touching one another. Sprinkle plums with sugar and cinnamon. Then dot each plum with a little piece of butter. Sprinkle nuts over the plums. Bake at 375 degrees for 30 minutes.

--Delena
Kansas City, MO

Chimichangas

So simple!

1 large beef roast

1 large can Rotel tomatoes

10-12 burrito sized tortillas

Place the roast and the Rotel tomatoes in a crock pot and cook all day on low, turning the meat occasionally to sit in the juices. Shred the meat. Drain the tomatoes from the liquid and mix together with the meat. (You do not have to completely drain the tomatoes.) Place the meat and tomato mixture in a tortillas and roll up tight. Deep fat fry and drain. You can serve this with lettuce, salsa, cheese and sour cream.
Yield: 10 - 12 servings

--Jeanette
Kingman, KS