Glazed Pecans

Beat together 1 egg white and 1 tsp water.  Add 1 pound of pecans and mix well.

Mix together:

1/2 cup sugar
1/4 tsp salt
1/2 tsp cinnamon

Add to nuts.

Spread on a buttered cookie sheet and bake for one hour at 225 degrees.  Turn over occasionally.

Pumpkin Roll

Beat 3 eggs for 5 minutes (do not shorten the time).  Add the following:

1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 tsp baking soda
1 tsp cinnamon

Grease and flour a cookie sheet.  Put batter on cookie sheet and spread to corners.  Sprinkle on chopped walnuts.  Bake at 375 degrees for 15-20 minutes.  When done, loosen sides and invert onto a tea towel. Sprinkle with 10x sugar.  Roll warm cake in towel and allow to cool for 45 minutes.  Unroll and spread on filling (below).  Re-roll and refrigerate.

Filling (beat together):

1 cup 10x sugar
8 oz cream cheese
4 tablespoons butter
1/2 tsp vanilla

Pumpkin Bread

4 eggs
3 cups sugar
1 cup salad oil
2 cups pumpkin
2/3 cups water
3 1/2 cups flour
1 tsp nutmeg
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon

Heat oven to 375 degrees. Beat eggs and water together.  Add sugar, salad oil, and pumpkin.  Sift dry ingredients.  Add to mixture and blend slowly.  Put into greased and floured pans.  Bake at 375 for 1 hour and 20 minutes.

Better Than Sex Cake

Provided by Shirley M.  Hammons

One package yellow cake mix - Bake as instructed

1 20 ounce can crushed pineapple with juice
1/4 cup sugar

In saucepan, combine pineapple with juice.  Add sugar, and cook over medium heat until thick and syrupy (about 20 minutes)

When cake is done, pierce the top with a fork at 1 inch intervals.  Pour pineapple mixture over the cake evenly.  Cool completely.

2 packages vanilla instant pudding mix
3 cups milk

Combine pudding with milk until thick.  Spread over cake

1 cup whipping cream (1 small container of cool whip)
1 tsp vanilla (omit if using Cool Whip)
1/4 cup of confectioners sugar (omit if using Cool Whip)

Beat cream until soft peaks.  Add sugar and vanilla.  Spread over cake

3/4 cup flaked coconut
3/4 cup crushed nuts

Sprinkle coconut and nuts over cake

Refrigerate 24 hours - use 13x9 inch pan

Rhubarb Cake

Provided by Judy Phillips

1/2 cup shortening
1 1/2 cups of brown sugar
2 eggs
1 tsp banilla
1 tsp baking soda
1 cup sour cream
2 cups sifted flour
1/2 cup chopped nuts
1 1/2 cup of finely chopped rhubarb

Topping:

2 tbsp butter
1/2 cup white sugar
1 tsp cinnamon
1/2 tsp nutmeg

Cream together shortening and brown sugar.  Blend in eggs and vanilla.  Dissolve baking soda in sour cream and add alternatively with flour.  Finally, fold in the chopped nuts and rhubarb.  Pour into a greased and floured 9x13 inch pan

To make topping, mix butter, sugar, cinnamon and nutmeg until well blended.  Put on top of batter and bake in preheated oven at 350 degrees for 40 minutes.  Serve warm or cold.

Chocolate Chip Peanut Butter Torte

Provided by Sara Mercer (friend and co-worker)

1 roll (16.5 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounce) cream cheese, softened
1/4 cup sugar
1 egg
1 cup semisweet chocolate chips, coarsely chopped
1 cup chopped honey-roasted peanuts
1 cup peanut butter chips
1/4 cup peanut butter

Heat oven to 350 degrees.  In ungreased 9-inch springform pan, break up cookie dough an press onto bottom of pan.  Bake for 15 minutes.  Cool 10 minutes.

Meanwhile, in medium bowl, beat cream cheese until light and fluffy.  Beat in sugar and egg until well blended.  Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts.  Pour over cooled crust.  Spread evenly.

In medium microwaveable bowl, heat peanut butter chips on high 1 minute, stirring twice, until melted and smooth.  Stir in peanut butter until smooth.  Drizzle over cream cheese mixture.  Sprinkle with remaining chocolate chips and peanuts.

Bake 30 to 40 minutes, until edge is set but center is still slightly jiggly.  Cool on cooling rack for 10 minutes.  Remove sides of springform pan and let cool for an additional hour.  Refrigerate until well chilled before serving.

Crockpot Chicken

4-6 chicken breasts
1 cup packed brown sugar 
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. 

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). 

Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)