Party Ryes – From Virginia’s Kitchen
From Virginia’s Kitchen Party Ryes - 1 cup grated Swiss cheese - 1/2 cup bacon crumbles - 1 (4 1/2-oz) can chopped black olives - 1/4 cup chopped green olives - 1 cup flour
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Sunshine Cake – From Virginia’s Kitchen
From Virginia’s Kitchen Sunshine Cake - 1 1/2 cups sugar - 1/2 cup water - 6 eggs, separated - 1/4 teaspoon salt - 1 cup flour - 3/4 teaspoon cream of tartar - 1 teaspoon orange extract - Boil sugar and water till it threads when dropped from spoon.
Spiced Pumpkin Cake – From Virginia’s Kitchen
From Virginia’s Kitchen Spiced Pumpkin Cake - 1 box spice cake mix - 1 box instant vanilla pudding mix - 1 teaspoon cinnamon - 1 cup canned pumpkin - 4 eggs - 1/2 cup
Pumpkin Pie Mix-up – From Virginia’s Kitchen
From Virginia’s Kitchen Pumpkin Pie Mix-up - 1 (29 oz.) can pumpkin - 1 ½ cups sugar - 1 teaspoon salt - 2 teaspoons cinnamon - 1 teaspoon ground ginger - ½ teaspoon ground
Strawberry Trifle – From Virginia’s Kitchen
From Virginia’s Kitchen Strawberry Trifle - 1 tablespoon unflavored gelatin - 1 pint cream or half & half - 1 cup heavy whipping cream - 1 cup sugar - ½ teaspoon vanilla - 1
English Toffee Bars – From Virginia’s Kitchen
From Virginia’s Kitchen English Toffee Bars - 1 cup butter - 1 cup brown sugar, firmly packed - 1 egg - 2 cups flour - ½ teaspoon baking powder - ½ teaspoon vanilla - ½ pound semisweet chocolate (melted) - 1 cup chopped nuts - Cream butter and brown sugar together until fluffy.
Strawberry Angel Roll – From Virginia’s Kitchen
Dear Friend, This delicious Strawberry Angel Roll is the perfect cool dessert to make when you’re having friends and family.
Broccoli Rice Casserole – From Virginia’s Kitchen
From Virginia’s Kitchen Broccoli Rice Casserole 3 (10 oz.) packages frozen chopped broccoli 3 cups cold cooked rice 2 tablespoons butter 1 large onion, chopped 1 cup chopped celery 1 (10.5 oz.) can cream
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