1 Duncan Hines Devil's Food Cake   (Follow layer cake directions.)
1 pkg. Jello regular vanilla pudding mix (cooled)
1  21oz. can cherry pie filling
1 small container Cool Whip
Bake cake mix into 2 layers- split to make 4 layers. 
   (Use thread to split layers smoothly)
On 1st layer - top with 1/2 of prepared vanilla pudding
On 2nd layer - top with 1/2 of cherry pie filling and trim around   edges with Cool Whip
On 3rd layer - top with remaining vanilla pudding
 On 4th layer (top) - top with reemaining  cherry pie filling and trim with  Cool Whip around edges.
Store in regrigerator when not being served.

DATE LOAF- Marie Rogers - In memory of Nell Gentry 1948
    (This was a big treat for Barney and Marie when they visited 
     Nell & Albert at Christmas time.)

2 cups sugar
1 cup heavy cream
1 cup Dates
1 cup chopped pecans
1 tsp vanilla
Combine sugar & cream and cook to soft boil stage (240 degrees)
Take off of burner and add nuts, dates and vanilla.  Let it cool some while you dip a cloth in cold wand wring it out as dry as possible.  Then beat the candy u it will just pour out good on the cloth.  Should be very thick.  Roll it up into 2-3 inch circle and store in refrigerator.  Slice as needed. 

    (This is a favorite & easy recipe.)
2 cups sugar
2/3 cup evaporated milk
1 cup (small jar) marshmallow cream
1 cup creamy peanut butter
1 tsp vanilla

Mix sugar and milk in a heavy saucepan, cook to soft boil stage (240 degrees),
stirring often. Remove from heat and add marshmallow cream, peanut butter and vanilla.  Mix  well blended, but do it rapidly.  Pour into buttered 8X8 inch pan.  Cool and cut into desired size squares.  Try not to scrape sugar crystals into candy while cooking.   
DUMP CAKE - Jolene Mershon

#2 can chunk pineapple
#2 can dark sweet cherries (pitted)
1 Box Yellow cake mix
1 1/2 cups sugar
1 1/2 sticks oleo 
1 1/2 cups pecans
Pour pineapple & cherrie (including juice) into 13X9 pan.
sprinkle sugar on next, then sprinkle in dry cake mix.
Cut oleo into pats & cover the top of mix - sprinkle with pecans.  Bake in oven 45 min @ 350 degrees.  Serve with Cool Whip or Vanilla icecream. 


1 cup white sugar
1 cup brown sugar
1 cup butter or Crisco
3 eggs
3 1/2 cups flour
1 cup pecans
1 tsp  vanilla
juice of 1/2 lemon
2 tsp cinnamon
1 tsp soda
Cream together sugar and shortening, add eggs and vanilla. Add juice of lemon with soda.  Sift flour with cinnamon.  Add flour pecans.  Make into five rolls in waxed paper.  Chill overnight in refrigerator.  Slice as needed and bake at 370 degrees for eight (8) minutes. 


1/4 cup shortening
1/4 cup butter
1/4 cup brown sugar
1 egg yolk
1 tsp. vanilla
1/4 tsp salt
1 cup flour
Mix in the order given.  Roll in balls the size of a walnut, dip in slightly beaten egg white.  Roll in finely chopped nuts.  Cook 5 minutes at 375 degrees.  Remove from oven and press gently the center of cookies.  Place a chocolate kiss in the depression, return to oven for 6 minutes.  (Instead of candy, you may bake them the siz minutes,  let them cool and add apricot or peach preserves or your favorite frosting)

NO BAKE COOKIES  - Jolene Mershon

2 cups sugar
1/2 cup peanut butter
1/2 cup milk
3 Tbsp cocoa
3 cups quick cooking oatmeal
1 tsp vanilla 
1/2 cup chopped nuts

Combine sugar, peanut butter, milk and cocoa in saucepan and bring to boil.  Boil for 1 minute.  Remove from heat and beat in oatmeal, vanilla and nuts.  Drop from teaspoon onto waxed paper or cookie sheet.  Let cool about 30 min. 
PECAN PIE - Julia Welch

1 unbaked pie shell
3/4 cup white sugar
1 1/4 cups white Karo syrup
3 lightly beaten eggs
3 Tbsp. butter
1 cup pecan halves

Beat eggs until slightly foamy, but well mixed.  Add sugar and syrup, mixing well.  Chip up butter or margarine and add to mixture.  Pour into pie shell (deep 9 inch).  Place pecan halves evenly over the mixture.  Place in preheated 375 degree oven and bake for one hour or until filling is firm and the crust brown. 
KEY LIME PIE  - Marie Rogers

1 - 8 oz. pkg cream cheese, softened
1 can Eagle Brand milk
1/3 cup lime juice ( approx. 3 limes)
3 or 4 drops green food coloring
4 oz. Cool Whip

Thoroughly mix all ingrdients and place in graham cracker crust.  Cover & refrigerate 3 hours. serves 6 - 8
CHAMPAGNE SALAD  -   Marie Rogers

8 oz. cream cheese
3/4 cup sugar
1 large can pineapple tidbits, drained
1 medium carton Cool Whip
1  - 10 oz. pkg frozen strawberries, with juice
1/2 cup chopped nuts
2 bananas, sliced
Combine sugar & cream cheese in a bowl.  In another bowl, put pineapple, strawberries, bananas, nuts & Cool Whip.  Mix gently but thoroughly and add cheese mixture.  Put in large salad bowl to serve, but may be frozen-all or part of  it.
                      A quick favorite  
       Note:  I decided to put with desserts because it         sounds yummy enough for a dessert  (and I don't have a salad page yet.)