• 3 (10-ct.) cans buttermilk biscuits
• 2/3 cup sugar
• 1 tablespoon cinnamon
• 1/2 cup butter (melted)
• 1 cup brown sugar (packed)
• 1 cup pecans (finely chopped)

Cut biscuits into fourths.  Roll in cinnamon and brown sugar mixture.  Layer in greased bundt pan.  Combine butter and brown sugar in bowl.  Drizzle over bicuits.  Sprinkle with pecans.  Bake at 350 degrees for 35 minutes or until brown.  Let stand five minutes and invert pan onto serving plate.

• 3 cups rhubarb (cut)
• 3 eggs (slightly beaten)
• 1 1/4 cup sugar
• 2 tablespoons flour

Topping:

• 2/3 cup brown sugar
• 1/2 cup flour
• 3 tablespoons butter

Mix flour and sugar together.  Add to beaten eggs and mix in rhubarb.  Pour greased pan.  Sprinkle with blended topping ingredients.  Bake at 350 degrees for one hour.  Serve warm or chilled with milk, cream or ice cream.

• 1 boneless fully cooked ham (4 to 6 pounds)
• 1/2 cup water
• 1 can (12 ounces) regular cola
• 2 tablespoons brown sugar
• 15 to 20 hoagie buns, split
• lettuce leaves
• tomatoes
• sliced Colby-Monterey Jack cheese

Place ham in a roasting pan.  Score the surface with shallow diagonal cuts, making diamond shapes.  Add water to the pan.  Cover and bake at 325 degrees for 1 1/4 hours.  Pour cola over ham; sprinkle with brown sugar.  Bake, uncovered, 30-45 minutes longer or until a meat thermometer reads 140 degrees and ham is heated through.  Let stand for 10 minutes before slicing.  Serve on buns with lettuce, cheese and tomatoes.  Yield:  15-20 servings.

• 1 lb. ground beef
• 1 tablespoon pepper flakes (opt.)
• 3 tablespoons instant minced onion
• 2 cups canned tomatoes
• 1 1/2 cup sour cream
• 2 cups uncooked elbow macaroni
• 2 tablespoons sugar
• 1 tablespoon chili powder
• 1 teaspoon seasoned salt

Brown beef in skillet.  Add remaining ingredients.  Cover and simmer 18 minutes.  Serves six.

• 6 egg yolks
• 2 whole eggs
• 2 tablespoons cold water
• 1 teaspoon salt
• 2 tablespoons vinegar
• 4 tablespoons cream or vegetable oil
• 4 cups flour
• 1/2 teaspoon baking powder

Beat all ingredients together except flour and baking powder.  Mix well and add flour and baking powder to make a stiff dough.  Divide into 4 or 5 balls.  Roll each to desired thickness.  (I let the dry some, then roll up and cut into slices thin or wide.  After they have dried put in freezer bags and freeze.  Keeps indefinitely.)

• 1 cup dry powdered milk
• 2/3 cup sugar (maybe try Splenda)
• 1/3 cup water (boiling)
• dash of salt
• 3 tablespoons butter (no substitute, melted)

Mix together; place in double boiler.  Cook until thick, about 17 minutes.

• 1 angel food cake
• 2 packages instant coconut cream pudding
• 1 large carton Cool Whip
• 1 (8 oz.) package cream cheese
• 1 can crushed pineapple (drained)

Cut angel food cake into slices and place into bottom of 13″ x 9″ x 2″ pan.  Prepare pudding according to directions and beat in cream cheese.  Pour over cake.  Sprinkle drained pineapple over pudding.  Spread top with Cool Whip.  Chill.  Any flavor of pudding may be used instead of coconut cream.

• 1 (12 oz.) package of miniature pretzels
• 2 (6 oz.) packages of Bugels
• 1 (10 oz.) can of salted cashews
• 1 envelope Ranch salad dressing
• 1 (6 oz.) bite size cheddar cheese fish crackers
• 3/4 cup vegetable oil

In two large bowls, combine pretzels, Bugels, cashews and crackers.  Sprinkle with dressing mix; toss gently to combine.  Drizzle with oil; toss until well coated.  Store in airtight containers.   YIELD:  6 quarts.

• 6 cups Special K
• 1 1/2 cups peanut butter
• 1 cup corn syrup
• 1 cup sugar
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips

Place cereal in a large heatproof bowl; set aside.  In a saucepan, combine the peanut butter, corn syrup and sugar.  Cook over medium heat until the sugar is dissolved, stirring occasionally.  Pour over cereal and stir until well coated.  Spread into a greased 13″ x 9″ x 2″ pan.  In a microwave or heavy saucepan, melt chocolate and butterscotch chips; stir until smooth.  Spread over bars.  Cool completely before cutting.  Yield:  1 1/2 dozen.

• 2 1/4 cups quick cooking oats
• 1 cup flaked coconut
• 1/2 cup milk
• 1/4 cup butter or margarine
• 2 cups sugar
• 1/2 cup baking cocoa
• 1 teaspoon vanilla extract

Combine the oats and coconut; set aside.  In a saucepan, combine milk and butter.  Stir in sugar and cocoa; bring to a boil.  Add oat mixture, stirring constantly; cook for one minute.  Remove from heat; stir in vanilla.  Drop by rounded tablespoonfuls one inch apart onto waxed paper.  Yield:  about 3 dozen.