Broccoli Slaw

1 bag shredded Broccoli Slaw
1 7 oz can Pineapple Tidbits
1/2 c. Pecans, chopped
1/2 c. Mayonnaise
1 TB Apple Cider Vinegar
1/8 c. Sugar

Drain pineapple, and set aside.  Whisk together mayonnaise, vinegar, and sugar.  Stir in broccoli slaw, pineapple, and pecans.  Chill.

Miss Alice Reese's Apple Pie

Miss Alice was an old friend of the family in Dandridge.  She always made the best apple pies.

1 stick Margarine
1 tsp Cinnamon
1 1/4 c. Sugar
1/4 tsp Salt
1 Egg, well beaten
1 1/2 c. Apples, chopped
1 Pie Crust

Melt margarine in saucepan.  In a bowl mix sugar, salt, and cinnamon.  Add to melted margarine.  In a small bowl beat the egg.  Add a small amount of warm butter mixture to the egg to slowly warm the eggs temperature.  Pour the entire egg mixture into the melted butter mixture.  Stir in the apples, then pour into unbaked pie shell.  Bake at 400 degrees for 15 minutes then turn down oven to 350 degrees and bake until apple are tender and crust is brown.

Regis' Red Velvet Cake

For all of my East Tennessee readers, here is the recipe for Regis' famous red velvet cake.  My father-in-law loves this cake and I try to make one especially for him each Christmas.

Cake Ingredients:
3 1/3 c. Flour
1/4 tsp Salt
3/4 tsp Baking Powder
3/4 tsp Baking Soda
3/4 c. Butter, softened
2 2/3 c. Sugar
5 Eggs
1 1/3 c. Buttermilk
2 TB + 1 tsp Red Food Coloring

Frosting Ingredients:
1/2 c. Butter, softened
4 c. Powdered Sugar
1/2 c. Whipping Cream
1 TB Vanilla

Cake Directions:
In a large bowl sift together flour, salt, baking soda, and baking powder.  In a separate bowl cream together butter and sugar until fluffy.  Add eggs 1 at a time.  Add the flour gradually, beating at medium speed.  Add the buttermilk and red fool coloring gradually.  Beat for 2 minutes.  Spoon batter into 3 greased and floured 9" pans.  Bake at 350 degrees for 25 - 30 minutes.  Cool in pans for 10 minutes then remove to wire racks to coll completely.

Icing Directions:
Cream butter and sugar until light and fluffy.  Add the cream gradually, beating well.  Add the vanilla and mix thoroughly.

Frost between each layer and around sides and on top.  I normally sprinkle with coconut after frosting.

Gooey Butter Cookies

If you like Gooey Butter Cake, you will love these cookies.  I don't see why you couldn't use any flavor of cake mix, either.

1/2 c. Butter
1/4 tsp Vanilla
1 Egg, beaten
8 oz Cream Cheese
1 box Yellow Butter Cake Mix
Powdered Sugar

Beat butter, vanilla, egg and cream cheese.  Mix in cake mix.  Cover and chill for 30 minutes.  Drop by teaspoon full into powdered sugar.  Roll into balls.  Bake at 350 degrees for 12 - 14 minutes.

Buche De Noel

5 eggs, separated
2/3 c. sugar
3 TB cocoa powder
2 TB Flour
1 tub Milk Chocolate Frosting
1 c. Cool Whip

Grease a 15 x 10 jelly roll pan.  Preheat oven to 350 degrees.  Beat egg yolks until fluffy.  Gradually beat in sugar until light and fluffy.  Mix in cocoa and flour.  In a separate bowl beat egg whites with clean beaters.  Beat until soft peaks form.  Fold egg whites into chocolate mixture.  Spoon into jelly roll pan.  Bake 15 minutes.  Turn out onto cloth sprinkled with powdered sugar.  Roll up cake and towel together, let cool.  Unroll cake and remove towel.  Spread 3 TB frosting over cake and top with Cool Whip.  Roll cake again.  Frost the outside of the cake roll with the remaining frosting.  You can decorate by dragging a fork through the frosting to resemble tree bark, then sprinkle with powdered sugar.  Also, you can make some holly leaves from green gum drops.

Chewy Noels

2 TB Butter
2 Eggs
1 tsp Vanilla
1 c. Brown Sugar
5 TB Flour
1/8 tsp Baking Soda
1/4 tsp Salt
1 c. Pecans, chopped
Powdered Sugar

Melt butter in a 9 x 9 pan.  In a mixing bowl, slightly beat the eggs and vanilla.  In a separate bowl combine the brown sugar, flour, baking soda, and salt.  Add the dry ingredients to the egg mixture and mix well.  Stir in the pecans.  Pour batter into the pan with the melted butter.  Bake at 350 degrees for 25 minutes, or until firm to the touch.  Flip out onto waxed paper and leave the buttered side up.  Dust with powdered sugar and cut into squares.

Mounds Candy

2 lbs Powdered Sugar
3 sticks Margarine
2 - 14 oz. bags Coconut
1 can Sweetened Condensed Milk
18 oz Chocolate Chips
3/4 c. Paraffin

Heat margarine and sweetened condensed milk.  Add coconut and powdered sugar, stir very well.  Roll into 1" balls and place on wax paper lined cookie sheet.  Refrigerate for 2 hours.  Heat in a double boiler the chocolate chips and paraffin until smooth and melted.  Dip the refrigerated coconut balls into the chocolate.  Return to waxed paper to harden.  Store in an airtight container in the refrigerator.