Grandma Bugg's Cobbler Recipe

This was sent to me by Carolyn Bugg Butler. This is Emma Virginia Minter Bugg's recipe for cobbler. I can't wait to make some!

Ingredients:
l cup sugar
l cup flour
l cup milk
A little vanilla ( I (Carolyn) always add more.)
1 stick of butter
1 cup of fresh fruit

Directions: Oven temperature: 350 degrees
Mix sugar, flour, milk and vanilla well
Melt a stick of butter in baking dish
Place a cup of fresh fruit (peaches are the best) over butter then pour mixture over fruit
Bake at 350 degrees until golden brown and crust is over fruit.

It never fails. Add vanilla ice cream, yogurt or whipped cream topping. Thanks Carolyn!

Baked Spinach and Artichoke Dip

I am not sure this a family favorite, but I have made it several times. Once I made two, one for that evening and the other to take somewhere the next day. I had friends over that evening and we ate both so this must be a keeper! It's quick and easy too! It is not the healthiest. : (
But it is pretty! : )

Ingredients:
1 cup mayonnaise
1 cup Parmesan cheese
1 can (about 14 ounces) artichoke hearts, drained and coarsely chopped.
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup of shredded Monterrey Jack Cheese or mozzarella cheese (1 ounce)

Toasted baguette slices. Slice baguette in 1/4 inch slices and toast lightly in oven. I like this a lot better than crackers, but assorted crackers will work.

Directions: Oven Temperature: 350 degrees
1. Mix mayonnaise and Parmesan cheese.
2. Stir in artichokes, spinach and bell pepper.
3. Spoon mixture into a 1-quart casserole. (I found a large glass pie plate is perfect!)
4. Sprinkle with Monterrey Jack or mozzarella cheese
5. Cover and bake about 20 minutes or until cheese is melted.
6. Serve warm with toasted baguette slices.

Sue Onesty's Lemon Chess Pie

I found a note card that Sue sent Dad. I am sure it was a very long time ago. I saved it because of the recipe, I found it over 25 years ago. If you are sentimental like me, you might enjoy the note too. "Aunt Virginia" in the note refers to my Grandma, not my Mom. I love this:

George,
I'm sending you this recipe Aunt Virginia said you wanted. I usually make my crust. If you buy one get a large one. I can't hardly find one large enough. Watch the temperature 450 might be to high. It depends on the stove. Hope you have good luck.
It was good to see you all Homecoming Day. Charles is really a fine looking young man.
Best wishes to both of you.
Sincerely,
Sue

Sue's Lemon Chess Pie

1 1/4 - Cup sugar
1 - Tablespoon flour
1 - Tablespoon meal
Toss lightly with fork.
Add-
4 - eggs, unbeaten
1/4 - cup butter or (marg.) melted
1/4 - cup lemon juice
Beat until smooth, pour into uncooked pie crust
Bake on 450 for 10 min.
reduce to 350 for about 25 minutes longer.

Butterscotch - Peanut Butter Candy

Wow! I am glad I found this recipe again. This was my Dad's favorite sweet. I believe it was Sue Onesty's recipe in the beginning or maybe Rachel Drummond's. Jerilyn and I like it too, but I have not made it in years. It literally melts in your mouth and is best kept in the fridge when you are finished. Don't worry about using up space in the fridge- it won't last long! (I have frozen it too and it keeps fine if sealed tight in the freezer.Added 2/21/12 )

Ingredients:
1 stick of butter or 1/2 stick butter and 1/2 stick of margarine
1 cup of peanut butter- creamy or crunchy (I like crunchy in this better), but not with added honey
2 (10 ounce) packages of butterscotch bits/chips
1 (10 ounce) package of mini marshmallows

Directions:
1. Melt and mix butter/margarine, peanut butter, and butterscotch chips together in a double boiler, stir constantly and do not allow water to boil.
2. Remove from heat and allow to cool to room temperature.
3. Stir in marshmallows and make sure all are completely coated.
4. Pour into a buttered pan, even out and place in the refrigerator until set.
5. Cut into squares and enjoy!

Super Sweet Potatoes

This could be a dessert! Thanks to Shirley Showalter who put this recipe in the Frieden's Church Cookbook- the older version. She made these for a covered dish dinner and they were gone in a flash. Now this is what we make every Thanksgiving. She sometimes cuts the brown sugar in half because it is very sweet. That decision is up to you. This is the original recipe:

Shirley's Sweet Potato Casserole

Ingredients:
3 cups of cooked sweet potatoes (I have used canned and they are fine.)
1 stick of margarine
1 teaspoon (or more) vanilla
2 eggs
3/4 cup brown sugar
1/2 cup milk

Topping:
1 cup brown sugar
1/2 cup chopped nuts- walnuts or pecans
1/3 cup of margarine
1/3 cup of flour


Directions: Oven Temperature: 325 degrees
1. Mix the first 6 ingredients with a mixer until fluffy and spread in a 2 quart rectangular dish.
2. In a separate bowl mix the 4 ingredients for the topping together.
3. Sprinkle the topping evenly on the sweet potato mix.
4. Bake for 30 minutes.

Squash Casserole

I only made this once, but it passed a gourmet's test! Like the corn casserole, it is taking a healthy veggie and adding things I should be cutting out of my diet at this age! It also livens up some rather bland veggies and once in a while I think that is OK!

AKA: Summer Vegetable Bake

Ingredients:
3 cups of herbed stuffing mix
1/4 cup (1/2 stick) of butter, melted
1 (10 ounce) can of cream of mushroom or cream of chicken soup
1/2 cup of sour cream
1/2 cup of sharp cheddar cheese shredded
2 cups of shredded yellow squash
2 cups of shredded zucchini
1/4 cup of shredded carrts
1/4 cup of finely chopped onion

Directions: Oven Temperature: 350
1. Combine the stuffing mix and butter in a bowl. Reserve 1/2 cup of this mixture.
2. Place the remaining stuffing/butter mix in a 2 quart casserole dish.
3. Combine the soup, sour cream and cheddar cheese in a large bowl and mix well. Add the squash, zucchini, carrots and onion, stir well.
4. Spread over the stuffing mixture and sprinkle the reserve stuffing on top.
5. Bake for 40 minutes.

Corn Casserole

Take a perfectly healthy food and make it less healty- but yummier! This has become a Thanksgiving Day regular. I made it for my Costa Rican friends and they packed the corn bread mix in their suitcases to take home with them so they could make it for their families when they returned home.

Ingredients:
1/2 cup butter, softened
1 cup sour cream
1 egg
1 can (16 ounce) whole kernel corn, drained
1 can (16 ounce) cream style corn, undrained
1 package (9 ounce) corn muffin mix
1 cup grated cheddar cheese

Directions:
1. Preheat oven to 375 degrees.
2. In a large bowl, mix together butter, sour cream and egg.
3. Stir in cans of corn and corn muffin mix.
4. Spoon mixture into a buttered (or "Pammed") 2-quart casserole dish
5. Bake for 45 minutes.
6. Add cheese and stir into the top of the casserole.
7. Bake an additional 15 minutes or until dish is slightly puffed.