Carol loved to cook for her family, she put together a homemade cookbook for her girls so that they too could share her recipes with their families.  This was the note Carol attached to the recipe books.  "Dear Girls, I put together this cookbook to give to you on this Mother's Day 1998 as a small remembrance of your childhood.  These are just some of the recipes we enjoyed over the years.  I hope that you will enjoy going through them as much as I enjoyed putting them together for you". 

Camping Dish

Note:  (Carol made this recipe for her family when they went camping, thus it’s name).

1 ½ lbs. Hamburger

1 large onion

1 can tomato soup (undiluted)

1 16 oz can pork and beans

½ lb. Jack cheese (diced in cubes)

Salt and Pepper

1 Green Pepper diced

Brown hamburger, add onion green pepper, tomato soup and pork and beans.

Heat well then drop in Jack cheese and stir until cheese starts to melt.

Can double this recipe for large crowd.

Frito Casserole Dish

One package Frito Corn chips (small ones)

1 ½ lbs. Hamburger

1 onion chopped

salt & pepper to taste

One large can Chili Con Carne

½ lb (or more) cheddar cheese grated

Brown hamburger with onion, add canned chili con carne and mix together.

Corn Dog Casserole

Note:  (also known as Chili Dog Supper per Pillsbury Carol Ballard’s entry in the 1976 Pillsbury contest)

1 cup flour

1 cup yellow cornmeal

¼ cup sugar

4 tsp baking powder

¾ tsp salt

2 eggs

1 cup milk

¼ cup cooking oil

8 hot dogs

8 slices cheese (Velveeta or other)

2 cans Chili Beef soup (Campbell’s –or any type canned chili)

½ can water

Mix first 5 ingredients, add milk, eggs and cooking oil blend until smooth.  Pour half batter into greased 11-inch rectangle banking dish.  Lay 8 hotdogs in a row and top each with a slice of cheese.  Pour remaining batter over hotdogs.  Bake at 425 for 20 minutes.  Mix chili beef soup with water and heat.  (If using other canned chili may not need to add water).  Remove corn dog dish cool 10-15 min.  To serve, slice length wise about the width of a hotdog and top with hot chili.

Sloppy Joes

Note:  (This was one of Carol’s favorites).

2 lbs. Ground beef

1 tsp. Salt

1 onion cut fine

2 cans tomato paste

2 cans water

½ green pepper diced

4 tablespoons sugar

2 tablespoons vinegar

2 tsp. mustard

4 tablespoons Worcestershire sauce

½ tsp. Pepper

4 tablespoons sweet pickle relish

Brown onion in oil, add ground beef and salt.  Cook and add remaining ingredients.  Cook until done.

Tunnel Of Fudge Cake

1 ½ cups butter

6 eggs

1 ½ cup sugar

2 cups Pillsbury flour

1 package Pillsbury Double Dutch Fudge Butter Cream frosting mix (if you can’t find this I have used Betty Crocker Chocolate fudge frosting mix).

2 cups chopped walnuts

Cream butter in large mixing bowl at high speed add eggs one at a time beating well after each.  Gradually add sugar, continue creaming at high speed until light and fluffy.

By hand stir in flour, frosting mix and walnuts until well blended.  Pour batter into greased bunt pan.  Bank at 350 for 60 to 65 minutes.  Cool 2 hours, remove from pan.  Cool completely before serving.

Cherry Delight

One Angel Food Cake cut in cubes

I can Cherry Pie Filling

One tub (small) sour cream

One Package (large) instant vanilla pudding

Milk

Use rectangle dish for layering

Put half of cake cubes in bottom of dish

Top with Cherry pie filling

(Save a couple of cherries to put on top for decoration)

Top with remaining cake cubes

Make pudding as per package instructions

Add sour cream blend together

Pour pudding mixture over entire cake

Dot with a few cherries

Cherry Cream Cheese Pie

1         9 inch crumb crust

1 package 8 oz cream cheese

1 can Eagle brand sweetened condensed milk

1/3 cup lemon juice

1 tsp. Vanilla extract

1 can Cherry pie filling

In a medium bowl, beat cream cheese until light and fluffy.  Gradually add sweetened milk and stir until well blended.  Stir in lemon juice and vanilla.

Crunchy Caramel Corn

Note: (Carol made this caramel corn every 4th of July for her family.  It became a family tradition).

1 cup (2 sticks) butter or margarine

2 cups firmly packed brown sugar

½ cup light or dark corn syrup

1 tsp salt

½ tsp. baking soda

1 tsp. vanilla

6 quarts popped corn

1 ½ cups unsalted Spanish peanuts

Melt butter.  Stir in brown sugar, corn syrup and salt.  Bring to a boil, stirring constantly; boil without stirring 5 minutes.  Remove from heat stir in baking soda and vanilla.