Karen Willard Recipes

Hostess Cupcake Cake
1 box Duncan Hines Devil’s Food cake mix
4 ounces cream cheese, softened
12 stick butter, softened
1 teaspoon vanilla
2 cups powdered sugar
4 ounces Cool Whip
1 can Duncan Hines dark chocolate or fudge frosting

Bake cake as directed on box in 3 layers. Cool.
Cream the cream cheese, butter, vanilla and sugar. Fold Cool Whip into mixture and spread between layers.
Frost outside of cake with chocolate frosting. Garnish with remaining filling, if desired. Refrigerate until time to serve.

Old-Fashioned Tea Cakes
1 cup sugar
1 stick margarine, softened
14 cup oil
2 eggs
1 teaspoon vanilla
12 cups self-rising flour
Combine sugar, margarine, oil, eggs and vanilla and mix well. Gradually add flour to mixture. Drop by teaspoons onto ungreased cookie sheet and then press out using a piece of wax paper sprayed with cooking spray and a glass. Make as thick or thin as you like. Bake at 375 degrees until lightly browned.

Chocolate Pie
12 cup self-rising flour
1 cup sugar
3 tablespoons cocoa
2 cups milk
3 egg yolks
2 tablespoons margarine
1 teaspoon vanilla
1 deep-dish pie crust, baked

Sift flour, sugar and cocoa, then add milk and egg yolks. Cook in a double-boiler until thick. Remove from heat and add margarine and vanilla. Stir well and pour into a baked deep-dish pie crust.
Note: The Willard family doesn’t like meringue on their chocolate pie, but if meringue is desired, beat 3 egg whites with 3 tablespoons sugar until stiff peaks form. Spread over top of pie. Bake at 350 degrees until meringue is lightly brown, about 10 minutes.

Oreo Cookie Ice Cream
1 can sweetened condensed milk
12 ounces Cool Whip
1 package Oreo cookies, crushed
2 teaspoons vanilla
Chocolate milk

In a large bowl combine sweetened condensed milk, Cool Whip, cookies and vanilla. Add enough chocolate milk to the mixture to blend everything well, then transfer to an ice cream freezer and add chocolate milk until mixture reaches the fill line.
Chicken Pot Pie
1 whole chicken or four chicken breast halves, boiled
2 cans Veg-All
1 can cream of celery soup
2 cups chicken broth
1 cup self-rising flour
1 cup milk
1 stick margarine

Debone chicken. Combine Veg-All, cream of celery soup and chicken broth in a pan on top of the stove. Add the chicken. Pour mixture into a greased 9×13-inch pan.
For the crust, combine flour, milk and margarine and pour over the top of the chicken mixture. Bake at 350 degrees until the crust is brown.
Note: If desired, this can become a Ham Pot Pie. Take a 1-pound canned ham, chop it up and place it in a pan on the stove with 2 cups of water. Bring to a boil and proceed with recipe, substituting the ham and ham broth for the chicken and chicken broth.

Asparagus Casserole
6 chicken breast halves, boiled and deboned
1 medium onion, chopped
12 stick margarine
1 can cream of mushroom soup
1 can cream of chicken soup
1 (5-ounce) can evaporated milk
8 ounces shredded Cheddar cheese
14 teaspoon Tabasco sauce
2 tablespoons soy sauce
1 teaspoon black pepper
2 cans asparagus, drained

While chicken is cooling, sauté onion in margarine. Transfer to a large pot and soups, milk, cheese, Tabasco, soy sauce, pepper and chicken. In a greased 9×13-inch baking dish, place a layer of asparagus spears. Carefully pour chicken mixture over asparagus. Bake at 350 degrees until bubbly.

2 pounds ground chuck
1 medium onion, chopped
1 can Ro-Tel tomatoes with diced chilies
1 egg
1 cup quick-cooking oats
12 cup ketchup
2 tablespoons Worcestershire sauce
Salt and pepper to taste

14 cup brown sugar
14 cup vinegar
12 cup ketchup
2 tablespoons Worcestershire

Combine all meatloaf ingredients and using a large serving spoon, make into 8 to 10 mini-loaves. Add a small amount of water to a broiling pan and spray the slotted tray with cooking spray. Place mini-loaves on pan and bake at 400 degrees until done and lightly browned, about 40 to 45 minutes.
In a small saucepan, combine sauce ingredients and bring to a boil. Spoon over cooked meatloaves and serve.

NEMS Daily Journal

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