Lemon-Lime Refrigerator Cake...

This super moist yummy cake has been the most requested birthday cake in our family. It has the best flavor...perfect lemon-lime.
1 3oz. Box Lime Jello
1 Box Deluxe Lemon Cake
1 Box Instant Lemon Pudding
9 oz. Cool Whip
Dissolve lime jello in 3/4 cup boiling water...and 1/2 cup cold water. Set aside to cool. Make Lemon Cake according to instructions...cool cake. Poke holes 1 inch apart and slowly pour lime jello into the holes evenly. Make pudding and spread on cake...cover pudding with cool whip. Refrigerate until ready to serve.

Magic Bars...

Sharee's favorite treat...okay let's be honest here. Sharee has lots of favorite treats...this is just the most requested.
1 Cube Butter (melted in 9x13 pan)
Sprinkle the remaining ingredients in layers.
11/2 Cup Graham Cracker Crumbs
1 Cup Walnuts (chopped)
11/2 Cups Semi Sweet Chocolate Chips
11/2 Cups Sweetened Coconut Flakes
Pour evenly over ingredients 1 can of Sweetened Condensed Milk.
Bake at 350* for 25 minutes

Sandi's Maple Syrup...

Hands down the best syrup... I make it by the quart and keep it in the fridge. It's easily warmed if desired...
2 Cups Water
4 Cups Sugar
1/4 Cup Butter
1 Tbl. Mapleine
Bring water to boil and add sugar...resume boiling for 4-6 minutes stirring constantly. Remove from heat and add butter and Mapleine.

Wheat Pancakes...

Ken makes the world's best pancakes. While raising our family he made them almost every Saturday morning...and now they are often requested by the grandchildren anytime of the day.
4 Cups Milk
2 Cups White Flour
2 Cups Wheat Flour
4 Eggs
1/4 Cup Sugar
1/2 Cup Canola Oil
4 Tsp. Baking Powder
2 Tsp. Baking Soda
2 Tsp. Salt
2 Tbl. Wheat Germ (optional)
Combine all ingredients adjusting milk for desired constancy...more milk for thinner pancakes.

Cheese Ball...

Cheese balls are one of those appetizers that either get devoured or left for another day. This recipe is a perfect blend between sweet and savory. We love it with butter crackers.
2 8 oz. Cream Cheese (softened)
1 8 oz. Can Crushed Pineapple (drained)
1 Cup Pecans (chopped)
1/2 Cup Green Onions (chopped)
1 Tbl. Seasoned Salt
Combine all ingredients using half the pecans. Form into a nice ball and roll in remaining pecans. Chill... Enjoy!

Jonathan's Favorite Ginger Snaps

Everyone loves Ginger Snaps in our family...but no one loves them more than Jonathan. This recipe makes 7 dozen cookies...and even more if you make them small. We love making them in the fall...and at Christmas time because of the yummy fall aroma that fills the home.

Ginger Snap Ingredients
Wet-
21/4 Cup Shortening
6 Eggs
3 Cups Sugar 

3/4 Cup Molasses
Combine wet ingredients and mix until smooth.
Dry-
71/2 Cups Flour
6 Tsp Baking Soda
3 Tsp Cinnamon
3 Tsp Ginger
2 Tsp Cloves
1 Tsp Salt

Combine all dry ingredients in a bowl and whisk thoroughly. Add one cup at a time to the wet ingredients and mix until combined. Refrigerate dough until chilled. Roll dough into 11/2 inch balls and roll in sugar. Place 12 cookie balls on cookie sheet and bake at *350 for 10 minutes. Enjoy...!

Spinach Dip...

This recipe is from the back of the Knorr's Vegetable Mix...It's perfect for entertaining a crowd. I use it with veggies and crackers...either way is delicious.

Ingredients
Knorr Vegetable Mix
10 oz frozen baby spinach-thaw, squeeze the liquid out and chop well
1 Can Water Chestnuts-chopped
16 oz Sour Cream
1 Cup Mayonnaise
3 Green Onions-sliced small

Mix sour cream and Mayonnaise together. Add the remain ingredients and mix well. Refrigerate overnight for best flavor. Serve with veggies or crackers.