This special page contains Ann's favorite recipes, those she has made for many years with loving care for family and friends. Each of the flavorful recipes below needs a secret ingredient to bring them to life; it is simply a touch of Ann's Love. If you are reading this site - you already have that secret ingredient to spare and share.

Ann's Recipes:

Mary's Favorite Dessert

1 Box German Chocolate Cake Mix
1 C Chopped Pecans
1 C Coconut
1 Box Powdered Sugar
1 8 oz Package Cream Cheese
1 Stick Margarine

Layer pecans and coconut in greased 9" x 13" cake pan. Prepare cake mix per directions on box. Pour over pecans and coconut. Melt margarine. With electric mixer, mix melted margarine, cream cheese and powdered sugar. Drop by teaspoon over cake mix. Bake at temperature and time indicated on cake mix box. Cool before serving.
From Ann Boedeker to Mary with Love...

Caramel Filled Cookies

2-1/2 C Flour 2 t Vanilla
3/4 C Cocoa 2 Eggs
1 t Baking Soda 1 C Pecans, Chopped
1 C Sugar 48 Rollo's
1 C Brown Sugar 1 T Sugar
1 C Margarine, Softened

Preheat oven to 375 degrees. Combine flour, cocoa & baking soda in small bowl and blend well. Beat both sugars and margarine in large bowl until light and fluffy. Add vanilla and eggs and beat well. Add flour fixture and blend well. Stir in ½ cup of the chopped pecans. Shape dough around one Rollo's at a time, covering the candy completely. In a small bowl combine the other ½ cup of the chopped pecans and the 1 T of sugar. Press one side of each ball into the pecan/sugar mixture. Place nut side up on un-greased cookie sheet 2" apart. Bake 7 - 10 minutes until set and slightly cracked. Cool two minutes before removing from cookie sheet.
Ann Boedeker

Peanut Butter Sensations

½ C Margarine or Butter
1 T Milk
1 C Crunchy Peanut Butter
1-1/2 C Flour
3/4 C Sugar
3/4 t Baking Soda
½ C Brown Sugar
½ t Baking Powder
1 t Vanilla
1/4 t Salt
1 Egg

Cream margarine, peanut butter, sugars and vanilla in large mixing bowl. Add the egg and milk and mix well. Combine flour soda, baking powder and salt in small bowl and mix well. Add to creamed mixture. Drop by teaspoon on un-greased cookie sheet. Flatten somewhat with fork dipped in sugar. Bake at 350 degrees for 8 - 10 minutes. Let cool two minutes before removing from cookie sheet.
Ann Boedeker

Caramel Bars

1 14 oz Package Kraft Caramels
1/3 C Evaporated Milk
1 Box German Chocolate Cake Mix
1 C Pecans, Chopped
1/3 C Evaporated Milk
3/4 C Margarine or Butter, Melted
1 6 oz Package Chocolate Chips

In heavy saucepan, melt caramels with 1/3 cup of evaporated milk over low heat, stirring until melted. Mix cake mix, nuts and 1/3 cup of evaporated milk and melted butter. Spread half of cake mix batter in a greased 9" x 13" cake pan. Batter will be stiff and you may want to use your hands to spread it out. Bake this layer at 350 degrees for 6 minutes. Remove from oven and spread the chocolate chips over the baked layer. Then spread the caramel mixture over the chips. Then drop the remaining cake mix batter by teaspoon on top of all layers. Put pan back in the oven and bake another 15 - 18 minutes. Remove from oven and let cool for 5 minutes. Then put pan in refrigerator for 30 minutes to set the caramel. Remove and cut in squares.
Ann Boedeker

Susanne's Dump Cake

1 Can Crushed Pineapple
1 Stick Margarine
1 Can Cherry Pie Filling
1 C Pecans, Chopped
1 Box Yellow Cake Mix

Put all ingredients in 9" x 13" cake pan in layers in the order listed. Bake at 350 degrees for 1 hour. Cool before serving.
Ann Boedeker

Chocolate Pie

1 C Sugar
2-1/2 C Milk
5 T Cornstarch
3 Egg Yolks
2 Square Unsweetened Chocolate
½ t Vanilla
½ t Salt
½ t Almond Extract (Optional)

Bake a 9" pie shell and cool. In medium bowl slightly beat egg yolks and set aside. Combine sugar, cornstarch, chocolate and salt in a medium saucepan. Stir in milk. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat and immediately pour half the hot filling into bowl of egg yolks, beating while pouring. Pour the egg yolk mixture back into the saucepan and bring back to a boil and boil one minute, stirring constantly. Remove from heat and immediately put a piece of plastic wrap over pudding in saucepan, patting it down onto the surface of the pudding, removing any air bubbles. (This prevents the pudding from forming a crust as it cools.) Cool at room temperature and then in the refrigerator until completely chilled. Then put into prepared pie shell. Top with Cool Whip.
Ann Boedeker

Peanut Butter Pie

1 C Crunchy Peanut Butter
1 t Vanilla
1 C Sugar or Splenda
2 T Butter, Melted
1 8 oz Package Cream Cheese
1 8 oz Cool Whip

Mix all ingredients except Cool Whip with electric mixer until well blended. Fold Cool Whip into mixture and spread in a prepared pie crust (can use a cookie crust, if desired).
Ann Boedeker

Banana Cream Pie

1 9" Pie Shell
½ t Salt
3/4 C Sugar
3 Egg Yolks
1/4 C Cornstarch
1 T Margarine
2 1/2 C Milk
1 t Vanilla

Bake pie shell or use a cookie crust. Put egg yolks in medium bowl and slightly beat them and set aside. Combine sugar, cornstarch, salt and milk in heavy saucepan. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat and quickly stir half of pudding mixture into egg yolks, stirring constantly. Return egg yolk mixture to saucepan and bring back to a boil and boil 1 more minute. Remove from heat and stir in margarine and vanilla. Remove from heat and immediately put a piece of plastic wrap on the surface of the pudding, patting down and removing any air bubbles. Cool at room temperature and then in the refrigerator until completely cooled. Slice 2 bananas into crust and top with cooled pudding. Top all with a small tub of Cool Whip.
Ann Boedeker

Fettuccine Alfredo

1 8 oz PKG/Box Fettuccine
1 3 oz PKG Cream Cheese
1-1/4 C Chicken Broth
3 T Grated Parmesan Cheese
5 T Flour

Cook pasta as directed on package. Combine broth and flour in saucepan. Stirring constantly, stir in cream cheese until melted and until mixture boils and thickens. Stir in cheese and season to taste with black pepper. Sliced mushrooms may be added. Serve over prepared pasta.
Ann Boedeker

Chicken Tetrazini

1 Large Onion, chopped
1 8 oz PKG Sour Cream
8 oz Mushrooms, sliced
1 4 oz Cab Sliced Black Olives
1 PKG Chicken for Fajitas, cubed
1 4 oz Jar Chopped Pimento
1 Can Cream of Mushroom Soup
1-1/2 Small Bags Spaghetti
1 Can Cream of Chicken Soup
1 C Shredded Cheese

Sauté onions and mushrooms until tender. Add chicken and simmer until tender. Add soups, sour cream, olives and pimento and mix well with vegetables. Season to taste with salt, pepper and garlic salt. Break spaghetti in half and cook per package directions. Drain spaghetti and stir into other ingredients. Top with shredded cheese. Bake at 350 degrees in a 9" x 13" baking pan, covered, for 35 minutes. Remove cover and bake until bubbly.
Ann Boedeker

Lime Pickles (A Crisp Sweet Pickle)

Step 1: Wash and slice 7 pounds of cucumbers (don't peel). Will yield about 1-1/2 gallon. Place in a stone crock and cover with a mixture of 2 cups of powdered hydrated white lime (can be purchased at drug stores and many lumber yards and some grocery stores) and 2 gallons of water. Let stand for 24 hours.

Step 2: Pour off lime-water mixture and rinse in a large colander until all the white residue is removed. Rinse crock and put cucumbers back in crock. Cover with clear water and allow to stand 3 hours.

Step 3: Drain off water. Put in large stainless steel or enamel kettle. Cover with a mixture of:

2 Quarts 5% Acidic Vinegar
4-1/2 Lbs Sugar (5 lb bag less ½ cup) or 9 Cups
1 t Celery Seed
1 t Whole Cloves
1 t Mixed Whole Spices
1 T Salt

Let Stand in mixture over night.

Step 5: Boil pickles in vinegar mixture for 35 minutes. Pack into jars. They do not have to be sealed to keep, but I prefer to seal them. Any excess vinegar mixture makes a good salad dressing, either alone or mixed with mayonnaise.
Ann Boedeker

Baked Potato Soup

4 Large Baking Potatoes
2/3 C Flour
2/3 C Margarine
6 C Milk
3/4 t Salt
½ t Pepper
4 Green Onions, Chopped
12 Slices Bacon
1-1/4 C (5 oz) Shredded Cheddar Cheese
8 oz Sour Cream

Wash and prick potatoes. Bake at 400 degrees for 1 hour or until done. Let cool. Fry bacon crisp, crumble and divide. Cut potatoes in half lengthwise and scoop out pulp and discard skins. Melt margarine in heavy saucepan. Add flour, stirring until smooth. Add milk and cook 1 minute, stirring constantly until thickened. Add potato, salt, pepper and 2 T green onion, ½ C bacon and 1 C cheese. Cook until heated and stir in sour cream. Add extra milk if needed for desired thickness. Serve with remaining onion, bacon and cheese on top.
Ann Boedeker

Broccoli Cheddar Soup

4 C Broccoli, Coarsely Chopped
1 T Sherry (Optional)
5 t Cornstarch
1/4 t Salt
1-1/2 C Milk
1/8 t Pepper
1 C Chicken Broth
1/8 t Ground Nutmeg
1 T Butter or Margarine
1 C Shredded Cheddar

In a saucepan, bring 1 inch of water to a boil. Place broccoli in a steamer basket over water. Cover and steam 5 - 8 minutes or until crisp-tender. Meanwhile, in another saucepan, combine the cornstarch, milk and broth until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in butter, sherry, salt, pepper and nutmeg. Reduce heat. Add cheese and broccoli. Heat just until cheese is melted. Sprinkle with paprika. Makes 3 servings.
Ann Boedeker

Bumsteads (Hot Tuna Salad Sandwiches)

1 C Cubed Cheddar Cheese
3 Hard Boiled Eggs, Chopped
1 7 Oz Can of Tuna, Drained
2 T Onion, Diced
2 T Celery, Diced
2 T Sweet Pickles, Diced
½ C Mayonnaise
6 - 8 Hotdog Buns

Mix filling in large bowl. Fill hot dog buns and place on cookie sheet. Place in oven at 275 degrees until cheese is melted. Serve warm.
Ann Boedeker

Apple Celery Salad

1 T Margarine
1 T Flour
5 T Brown Sugar
1 C Milk
5 - 6 Apples, peeled and cored
1 C Pecans, Cut in Pieces
2 Stalks Celery, Chopped

In heavy sauce pan, melt margarine. Stir in flour and brown sugar. Add milk, stirring constantly until mixture comes to a boil. Set pan in cold water in sink to cool. Peel, core and cut up apples in chunks. In large bowl, put apples, celery and pecans. Pour cooled dressing over all and toss to coat. Refrigerate.
Ann Boedeker

Chicken Casserole

1 Chicken, Cooked and Boned
1 PKG Cornbread Dressing Mix
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
2 C Chicken Broth (Divided)
3 Stalks Celery, Chopped
2 Onions, Chopped
1 Stick Margarine

Sauté onions and celery in margarine until translucent and tender crisp. Add half of stuffing mix and both cans of soup and 1 cup of the broth. Mix well. Put half of the mixture in a greased 9 x 12 baking pan. Add chicken, cut into bite size pieces. Put the other half of the mixture on top of chicken. Next, sprinkle the other half of the cornbread dressing mix over all and pour the other cup of broth on top of all. Bake uncovered at 350 degrees for 45 minutes.
Ann Boedeker

Easiest Brownies

Preheat oven to 350 degrees.
Melt in oven in 8 x 8 square baking pan: ½ C Margarine
Sift together in bowl and set aside:
3/4 C Flour
½ t Baking Powder
½ t Salt
1/3 C Cocoa

When Margarine is melted, mix with rubber spatula:
1 C Sugar
2 Eggs
1 t Vanilla

Stir in dry ingredients, spreading evenly in baking pan. Add pecans if desired. Bake at 350 degrees for 30 minutes.
Ann Boedeker

Chocolate Sheet Cake with Frosting

Cake:
2 C Sugar
1 t Vanilla
2 Sticks Margarine
2 C Flour
1 C Water
4 T Cocoa
½ C Buttermilk
2 Eggs
1 t Soda
1 t Cinnamon

Combine sugar and flour and set aside. Mix margarine, cocoa and water in saucepan and bring to a boil. Pour over flour and sugar. Stir well. Add rest of ingredients and mix well. Pour into greased and floured 11 x 16 x 1-1/2 baking pan. Bake at 400 degrees for 25 minutes.

Icing:
1 Stick Margarine
1 t Vanilla
4 T Cocoa
1 t Cinnamon
1 Box Powdered Sugar
1 C Pecans, chopped

About 5 minutes before cake is done, melt margarine, cocoa and milk in sauce pan and bring to a boil. Remove from heat and add powdered sugar, cinnamon, vanilla and pecans. Stir well. Spread on hot cake. Let cool, uncovered. Serves 30.
Ann Boedeker

Fettuccine with Vegetables and Sausage

1 12 oz Package of Spinach Fettuccine
1 t Olive Oil
2 Large Onions, Coarsely Chopped
2 Cloves Garlic, Coarsely Chopped
4 Stalks Celery, Thickly Sliced (retain leaves for garnish)
1 Can Whole Peeled Tomatoes, Undrained (28 oz)
3 T Tomato Paste
1 t Dried Thyme
1 t Dried Oregano
½ C Capers
10 Pitted Black Olives
4 Sweet Italian Sausages, Sliced
Salt and Pepper, to Taste

Bring 3 quarts of salted water to a boil. Add the fettuccine and stir until the water returns to a boil. Let boil uncovered until pasta is cooked "al dente" according to package directions. Drain and toss a little olive oil through the pasta and keep warm. Meanwhile, heat the olive oil over moderate heat in a large heavy pan. Cook the onions and garlic 3 minutes, stirring. Then add the celery, tomatoes, tomato paste, herbs and seasonings and simmer gently for 15 minutes. Add the capers, olives and sliced sausages and simmer for a further 5 minutes. Toss the sauce through the pasta and serve immediately, garnished with the celery leaves. Ann Boedeker

Frozen Corn

1 Pkg Frozen Corn
1 Stick Margarine

Put frozen corn in a 2 quart casserole. Put margarine on top of corn. (If making corn in a 1 quart casserole, use only ½ stick of margarine and reduce cooking time to about 12 minutes.) Do not add any water. Do not season until after cooked. .Cover and microwave for about 15 minutes. If margarine is melted, it is done. When done, stir well to blend margarine into corn.

Fudge Pudding

Sift together:
1 C Flour
3/4 C Sugar
2 t Baking Powder
½ t Salt
1 T Cocoa
Stir in: ½ C Milk
1 t Vanilla
2 T Butter, melted
Pour above into a greased 8 x 8 baking pan.
Mix together:
½ C Sugar
½ C Brown Sugar
2 T Cocoa
½ C Nuts, chopped (Optional)

Pour above over batter in baking pan and spread evenly. Then pour 1 cup of cold water over all. Bake at 350 degrees for one hour. Ann Boedeker

Double Chocolate Rebels

1 C Flour
1-1/2 C Sugar
½ T Baking Powder
1 Egg
½ t Salt
1/4 C Water
6 T Cocoa
3 C Oatmeal, regular or quick
1-1/4 C Margarine
1 Pkg Semi-Sweet Chocolate Chips (6 oz)
1 t Vanilla

Sift together first four ingredients. Cream sugar and margarine in large mixer bowl. Add egg and mix well. Add water and vanilla and mix well. Add dry ingredients, mixing well. Add chips and oatmeal, mixing well. Drop by teaspoon onto cookie sheet 2" apart. Bake at 350 degrees 15 minutes. Remove from oven and let cool a couple of minutes and then remove cookies from cookie sheet and place on waxed paper or tin foil to finishing cooling. Makes 4 - 5 dozen. Ann Boedeker

Heloise Waffles

2 C Biscuit Mix
1 Egg
½ C Oil
1-1/2 C Club Soda or Water

Put all ingredients in bowl and mix until smooth. Pour onto waffle iron to cook. Makes a very light waffle.

Honey Dressing

2/3 C Sugar
1 t Dry Mustard
1 t Paprika
1 t Celery Seed
1/4 t Salt
1/3 C Honey
5 T Vinegar
1 T Lemon Juice
1 t Grated Onion
1 C Salad Oil

Mix dry ingredients. Add honey, vinegar, lemon juice and onion and mix well. In electric mixer or blender, slowly pour oil into honey mixture. Store in refrigerator. Great on fruit salad or chef salad. Ann Boedeker

Ann's Cranberry Salad

1 Lb Fresh Cranberries, chopped in blender
½ Lb Small Marsh Mellows
1 Can Crushed Pineapple, Drained
1 Apple, Unpeeled, chopped in blender
1 C Pecans, chopped in blender
1 Can Mandarin Oranges, Drained
2 Pkg Cherry Jello (Small)
1 Carton Cool Whip (Small)

Make jello with 2 cups of boiling water, stirring until dissolved. Measure 1 cup of juices from canned fruit, adding water to fill the 1 cup measure. Add to jello and stir. Add ice cubes and stir until thick, adding more ice as necessary. When thick, remove any remaining ice. Stir chopped ingredients and fruit into jello. Fold in Cool Whip. Cover and refrigerate until serving. Ann Boedeker

Mother Earth Biscuits

5 C Flour
1 t Sugar
1 t Baking Soda
1 Pkg Yeast
1 t Salt
½ C Lukewarm Water
3 T Baking Powder
2 C Buttermilk or:
(2 T & 2 t Sugar
1-3/4 C Milk
1/4 C Vinegar)
3/4 C Shortening

Mix dry ingredients. Cut in shortening. Mix 1 teaspoon of sugar and yeast in lukewarm water and set stand until it foams to the top of the cup. Blend yeast into dry ingredients. Add buttermilk. (If using milk and vinegar instead of buttermilk, let milk and vinegar stand for 4 minutes before using.) Roll dough to ½ " thick. Cut out biscuits and bake in greased pan at 425 degrees until brown. Leftover dough may be covered and refrigerated for several days for later use. Ann Boedeker

Squash Bread

2 C Sugar
1 t Baking Soda
4 Eggs, beaten
1 t Cinnamon
1 C Vegetable Oil
1 t Nutmeg
1-1/2 t Salt
2 C Squash, grated
1 t Baking Powder
3-1/2 C Flour
1 C Pecans, Cut in pieces

Mix sugar, eggs, oil, salt, baking powder, soda, cinnamon and nutmeg. Add squash and mix well. Stir in flour and pecans until well blended. Pour into two well greased loaf pans and bake at 350 degrees for 1 hour or until toothpick comes out clean when inserted in center of loaf. Remove from oven and remove loaves from pans and place on the loaf sides on a wire rack to cool. Ann Boedeker

Pecan Nut Caramels

3/4 C Pecans, finely chopped
2 C Sugar
1 Stick Butter
3/4 C Light Corn Syrup
2 C Evaporated Milk

Butter 8 x 8 x 2 pan. Sprinkle evenly with half the pecans. Combine sugar, butter and syrup in medium saucepan. Stir in 1 cup of the evaporated milk. Bring to a boil, stirring constantly. Add remaining milk slowly so mixture continues to boil. Cook, stirring constantly until 244 degrees on candy thermometer (about 40 minutes). Pour into pan and sprinkle remaining nuts on top. Cool and cut into bite size squares.
Ann Boedeker

Chunky Potato Soup

3 Med. Potatoes, Cut in 1" Cubes and cooked
1 Small Onion, finely chopped
3 T Margarine
3 T Flour
3 C Milk
½ t Sugar
1 C Shredded Cheddar Cheese
1 C Cubed Cooked Ham
To Taste Crushed Red Pepper and Black Pepper

Keep 1 cup of water from potatoes. Melt margarine in pan at medium heat and saute onion until tender. Add flour and mix. Season with both peppers. Cook 3 - 4 minutes. Gradually add potatoes, reserved water, milk and sugar. Stir well. Add cheese and ham. Simmer on low for 30 minutes, stirring often. Ann Boedeker

Wild Rice Soup

½ C Wild Rice or Wild Rice Mix
1 Can Cream of Chicken Soup
1 Can Cream of Potato Soup
3 Cans Milk
1 C Grated Cheese
6 Strips of Bacon, Fried Crisp & Crumbled
1 C Leftover Meat (Ham, Turkey, Chicken, Etc.)

Cook rice according to package directions. Mix all ingredients in large sauce pan. Simmer 10 minutes. Ann Boedeker