Robert Ogle

Ingredients:
  • 1 tub sharp cheddar cheese
  • 1 small can crushed pineapple, drained
  • 1 jar chopped green olives with pimento
  • 2 8oz. blocks of cream cheese
  • 1 pkg. chopped pecans
  1. Combine all ingredients and roll into 2  medium sized balls. 
  2. Roll balls in the chopped pecans until covered.
  3. Serve cold with choice of cracker.
Robert Ogle

Ingredients:
  • 1 pkg. spaghetti
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 lb. ground beef
  • 1 jar olives, chopped
  • 1 can tomatoes
  • 1 tbsp. Worcestershire sauce
  • 1/2 tsp. chili powder
  • 1 can tomato paste
  • 1/2 tsp. paprika
  • 1 can cream-style corn
  • 1 tsp. salt
  • 1 can chopped mushrooms
  • 2 c. shredded Italian-blend cheeses
  1. Cook package of spaghetti per directions on package. Drain.
  2. Saute onion and green pepper until clear in a small amount of oil. Add ground beef and fry until brown.
  3. Combine next eight ingredients then add to ground beef mixture. 
  4. Grate the cheese and set side. Place layer of spaghetti in greased baking dish, then layer of meat mixture, layer of chopped mushrooms and layer of cheese. Repeat until all is used. 
  5. Bake 30 to 40 minutes in 350 oven or until hot and cheese is melted.
Robert Ogle

Ingredients:
  • 1 3/4 cups graham crackers, crushed fine
  • 1 tbsp. brown sugar
  • 3/4 cup butter
  • 1 3/4 cups sugar
  • 24 oz. cream cheese
  • 4 eggs
  • 1 tsp. vanilla
  • 1 pint sour cream
  • 3/4 cup sugar
  1. Combine graham crackers, brown sugar, and butter. Line bottom of 9-inch spring form pan with this mixture.
  2. Combine in mixer bowl: cream cheese, vanilla. eggs, and 1 cup of the sugar. eat 20 to 25 minutes at medium speed. Pour over graham cracker crust. Bake 40 min. in 325 oven. Cool for 35 minutes.
  3. Combine in mixer bowl: sour cream and rest of sugar. Beat 10 minutes at medium speed. Pour over top of baked cake. Bake 10 minutes at 400 degrees. Watch carefully. It should be brown very slightly on top. Refrigerate at least overnight.
Robert Ogle
Ingredients:
  • 1 cup milk
  • 1 egg, beaten
  • 1 1/2 cup flour
  • 1 tsp. seasoning salt
  • 1/2 tsp. pepper
  • 6 ears of fresh corn, husks and silks removed
  • Oil to fry
  1. Combine milk and egg into medium bowl, mix well.
  2. Combine flour, seasoning salt, and pepper in different bowl, mix well.
  3. Cut corn ears in half and dip into milk mixture, then roll in flour mixture. Shake off excess flour before frying.
  4. In a large skillet, heat oil to 350 degrees. Add corn to skillet to fry. Fry for 5 minutes or golden brown. Typically 2 to 3 minutes each side. Drain on paper towels and enjoy.
Robert Ogle

Ingredients:
  • 2 1/2 to 3 lbs. round steak
  • 1 5oz. can evaporated milk
  • 2 tbsp. hot sauce
  • 1/2 tsp. salt
  • 2 cups all-purpose flour, divided
  • 2 tsp. paprika
  • 3/4 tsp. garlic powder
  • 1tsp. of salt and pepper
  • Vegetable oil
  1. Trim steak and pound to 1/2 inch thick. Cut into 6 to 8 pieces.
  2. Combine milk, hot sauce, and salt into bowl. Measure 1 cup of flour in a bowl. Combine remaining flour and all other ingredients in another bowl. Should be three bowl and mixtures.
  3. Dip steak into flour, into milk mixture, and then into seasoned flour mixture. Set aside until all meat is coated.
  4. Heat 1 to 2 inches of oil in a heavy fry pan. Fry meat until both sides are golden brown, about 2 minutes on each side. 
  5. Drain on paper towels. Serve with Cream Gravy (see below), mashed potatoes, and biscuits.
Cream Gravy
Pour off all but 6 tbsp. of fat from frying pan; and 6 tbsp. of the seasoned flour left from above and blend well. Gradually stir in 2 1/2 cups milk. Cook and stir over medium heat until thickened. Season with salt and pepper. Cover steaks with gravy when served.
Robert Ogle

Ingredients:
  • 1 3lb. boneless pork loin roast
  • 2 large cloves garlic, cut into 4 slices each
  • 1 tbsp. olive oil
  • 2 tbsp. dried Italian seasoning
  • 1 1/2 tsp. coarsely ground pepper
  • Garnish: fresh herbs
  1. Place roast, fat side up, on a rack in a shallow roasting pan.
  2. Cut 8 small slits in roast at 2 inch intervals. Insert the garlic into slits.
  3. Brush oil evenly over roast. Combine Italian seasoning and pepper; rub over entire surface of meat. Bake uncovered at 325 degrees for 1 hour and 20 minutes or until meat thermometer reads 160 degrees. Let stand 10 to 15 minutes before slicing. Garnish, if desired.
Robert Ogle

Ingredients:
  • 2 cups all-purpose flour
  • Dash. salt
  • 2 tsp. baking soda
  • 1 cup butter or margarine
  • 2 cups white sugar
  • 2 cups mashed over-ripe bananas
  • 4 eggs, beaten
  • 1 cup chopped walnuts
  1. Preheat oven to 350. Grease and flour 2 9x5 inch loaf pans. Sift flour, salt, baking soda in large bowl.
  2. In a separate bowl, mix together butter or margarine and sugar until smooth. Stir in bananas, eggs, and walnuts until well-blended.
  3. Pour wet ingredients into dry mixtures. Stir until blended. Divide batter between 2 loaf pans. 
  4. Bake 30-40 minutes in oven until knife inserted in middle of loaf comes out clean. 
  5. Let cool in pan 5 minutes. Turn out onto rack and cool completely. 
  6. Wrap in foil to keep moist and from getting stale.
Robert Ogle
Ingredients:
  • 1 1/2 pd. boneless, skinless chicken breasts (about 3-4 breasts)
  • 4 cups water
  • 1 tsp. salt
  • 1/3 tsp. pepper
  • 1/2 tsp. garlic powder
  • 2 tsp. chili powder
  • 1 tsp. onion powder
  • 1 tsp. dry oregano
  • 1/4 tsp. cumin 
  • 1/2 medium onion, sliced thinly
  • 1/2 cup shredded Mexican blend cheese
  • 1 cup shredded lettuce
  • 1 can refried beans
  • 6 flour tortillas 
  • Toppings: jalapenos, sour cream, red enchilada sauce, Mexican blend cheese
  1. In a large pot, bring chicken, onion, and spices to a boil. Boil  covered 15 minutes on high. 
  2. Reduce to medium and simmer for 1 hour with lid cracked.
  3. Most liquid should be evaporated and chicken mixture easily shredded when poked with a spoon and twisted.
  4. Remove from heat and stuff tortillas in the center. Layer 2 tbsp.  refried beans, chicken,  lettuce, and last the cheese. Fold tortillas burrito style and place into greased baking pan. 
  5. Top with queso blanco (see below for recipe) and bake 350 degrees for 7 to 10 minutes or until heated.
  6. Serve with favorite Mexican sides.
Queso Blanco
Ingredients:
  • 1 pd. white American cheese
  • 2 can diced green chilies, undrained
  • 1/2-1 cup heavy cream, depending on thickness of dip you prefer
  1. Simmer all ingredients in a saucepan till smooth.
*Can use your preferred 8 oz.canned queso blanco available at the grocery store.
Robert Ogle
Ingredients:
  • 1 cup grated cheese
  • 1 7oz. pkg. macaroni
  • 1 green pepper
  • 1 can cream of mushroom soup
  • 2 tbsp. butter
  • 1/2 cup mayonnaise
  • 1 onion chopped
  • 1/4 cup milk
  1. Combine first 7 ingredients. Thin the mixture with the milk. Pour into a 2 qt. greased casserole dish.
  2. Bake 30 minutes in 350 oven.
Robert Ogle
Ingredients:
  • 1 tsp. mustard
  • 1 jar chili sauce
  • 2 to 4 drops hot sauce
  • 1 tsp. Worcestershire sauce
  • juice of one lemon
  1. Combine all ingredients and salt to taste.
  2. Chill. Serve with shrimp or raw oysters.
Robert Ogle
Ingredients:
  • 1/4 tsp. cinnamon
  • 1/4 cup brown sugar
  • 1/2 tsp. pepper
  • 2 tbsp. prepared mustard
  • 1 1/2 tbsp. Worcestershire sauce
  • 1/2 medium-sized onion, chopped
  • 1/4 tsp. salt
  • 1/2 cup water
  • 1/2 cup catsup
  • 1 tbsp. vineagar
  • 1/2 tsp. nutmeg
  1. Heat all ingredients to boiling.
  2. Use on poultry, pork, or beef.
Robert Ogle

Ingredients:
  • 1 cup flour
  • 1 cup milk
  • 1 egg
  • 1/2 tsp. salt
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 4-6 chicken breasts
  1. Combine first six ingredients. Mix thoroughly. 
  2. Remove meat from the chicken breasts. Cut across the grain into 1/2 inch strips. Sprinkle with salt and dip into batter. Fry in deep hot oil until done and golden brown.
Robert Ogle

Ingredients:
  • 1 tbsp. garlic powder
  • 2 tsp. seasoning salt
  • 1 tsp. poultry seasoning
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. basil
  1. Combine all ingredients and rub all over the turkey skin.
  2. Bake turkey per package instructions.
Robert Ogle
Ingredients:
  • 6 chicken breasts
  • 1/4 cup butter
  • 1 med. green onion
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup tomatoes
  • tortilla chips
  • 1 cup shredded cheddar cheese
  1. Preheat oven to 325 degrees. 
  2. Cook chicken breasts until done and cut into cubes. Saute pepper and onions in butter until tender. Mix in soups and tomatoes.
  3. In a casserole dish, break some chips and layer bottom of dish. Spoon sauce mixture over chips. Add cheese, layer until mixture is gone. 
  4. Bake about 30 minutes.
Robert Ogle
Ingredients:
  • 6 to 8 pork chops
  • salt and pepper to taste
  • 2 medium sweet potatoes, peeled and sliced
  • 1 lg. onion, sliced
  • 1 lg. green pepper, sliced
  • 1/2 tsp. oregano
  • 1/4 tsp. whole thyme
  • 1 lb. can tomatoes
  1. Brown pork chops; drain all excess fat.
  2. Put into crockpot; add remaining ingredients. Cover and cook on low heat 8 hours or 3 to 4 hours on high.
  3. White potatoes may be substituted for sweet potatoes.
Robert Ogle
Ingredients:
  • 1 lb. ground chuck
  • 1 tsp. shortening
  • 1 16oz. can tomatoes
  • 1 8oz. can tomato sauce
  • 2 tsp. salt
  • 2 tsp. sugar
  • 2 garlic cloves
  • 5 oz. package egg noodles
  • 1 cup sour cream
  • 6 green onions, chopped
  • 1 cup grated cheese
  • 3 oz. package cream cheese
  1. Brown beef in shortening;  drain fat. Add tomatoes, sauce, salt, sugar, and garlic. Simmer 5 to 10 minutes.
  2. Cook noodles; drain. Then blend in sour cream, cream cheese, and onion. 
  3. Pour small amount of meat sauce in casserole. Cover with layer of noodles and grated cheese; repeat layers topping with meat sauce. Bake 35 minutes at 350.
Robert Ogle
Ingredients:
  • 8 slices bread
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 2 cups diced turkey (left over from Thanksgiving)
  • 3/4 tsp. salt
  • 3/4 tsp. pepper
  • 1/2 cup mayo
  • 2 slightly beaten eggs
  • 1 1/2 cup milk
  • 1 can cream of mushroom soup
  • 1/2 cup shredded cheese
  1. Butter 2 slices of bread and cut into cubes. Set aside. Place 6 slices of bread in bottom of buttered glass baking dish.
  2. Combine vegetables, turkey, salt, pepper, and mayo. 
  3. Combine with bread crumbs. Pour over bread in baking dish. 
  4. Combine eggs, milk, and soup. Pour over turkey mixture. Chill about 1 hour.
  5. Sprinkle cheese over the top. Bake 1 hour in 325 degrees.
* Can substitute chicken for turkey. 
Robert Ogle
Ingredients:
  • 1/2 cup Teriyaki sauce with pineapple juice
  • 4 tsp. brown sugar, leveled
  • 1 tsp. honey
  • 2 tsp. mustard
  • 1/4 tsp. cayenne red pepper
  • 1 tsp. red pepper flakes
  1. Combine all ingredients together and pour over meat.
  2. Marinate for 1 hour in refrigerator.
*Perfect for pork, chicken, or tuna.
Robert Ogle

Ingredients:
  • 1 9 inch Graham cracker crust
  • 15 oz. fresh pumpkin or can pumpkin
  • 1 14oz. can sweetened condensed milk
  • 2 eggs
  • 2 tsp. pumpkin pie spice
  1. Boil and drain pumpkin, if fresh. Mash pumpkin with 1/2 tsp. salt. 
  2. Preheat oven to 425 degrees.
  3. Beat pumpkin, milk, eggs, and spice. Pour into crust.
  4. Bake 15 minutes in oven.
  5. Turn oven down to 350 and bake 35-40 minutes.
Robert Ogle
Ingredients:
  • 1/2 cup butter
  • 2 oz. dark chocolate, chopped
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla 
  • 2/3 cup flour
  • 2 tbsp. cocoa powder
  • 1 8oz. cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1/2 tsp. vanilla
  1. Preheat oven to 350. In a small pan, melt chocolate and butter until smooth. Allow to cool. 
  2. In a large bowl, mix sugar, eggs, and vanilla. Pour chocolate mixture into bowl and mix well. Stir in flour and cocoa, mix well. Grease 8x8 pan and pour in mix.
  3. Prepare topping:  mix together until smooth : softened cream cheese, sugar, egg, and vanilla. Slowly spoon topping onto chocolate mixture in pan. 
  4. Combine with butter knife tip. Bake 30 to 40 minutes. Allow to cool.
Robert Ogle
Ingredients:
  • 1/2 cup butter
  • 3 tsp. cocoa
  • 1 cup sugar
  • 2/3 cup flour
  • 2 eggs, well beaten
  • pinch of salt
  • 1 tsp. vanilla
  • 1 cup chopped nuts
  1. Melt together butter and cocoa.
  2. Add next four ingredients and beat well. 
  3. Add vanilla and nuts, mix well.
  4. Pour into 8x8 inch greased and floured cake pan. Bake 20 minutes at 350. Cut into squares. Makes 16 small or 12 large brownies.
Robert Ogle
Ingredients:
  • 1/4 cup sugar
  • 2 tbsp. flour
  • 1 tsp. cinnamon
  • 7 cups frozen peaches
  • 2 tbsp. honey
  • 2/3 cup coarsely crushed graham crackers
  • 2/3 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 2 tbsp. rolled oats
  • 1/4 tsp. cinnamon 
  • 1/3 cup butter
  1. Preheat oven to 375. For filling in a bowl, stir together granulated sugar, the 2 tbsp. flour, and cinnamon.
  2. Add peaches and coat by tossing. Spread into 2 qt. baking dish. Drizzle honey over peaches; set aside.
  3. For topping, stir together crushed graham crackers, brown sugar, 1/3 cup flour, rolled oats, and pinch of cinnamon. Add butter until crumbs form. Spread over peaches mixture.
  4. Bake uncovered for 40-45 minutes.
Robert Ogle
Ingredients:
  • 2 cups sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup milk or evaporated milk
  • 1/2 margarine
  • 1 tsp. vanilla
  • 1 pinch salt
  • 1/2 cup peanut butter
  • 3 cups quick cooking oatmeal 
  1. Combine cocoa, milk, sugar, and margarine.
  2. Bring to a  boil till sugar dissolves. 
  3. Stir in rest of the ingredients off of heat.
  4. Drop by spoonful onto wax paper to form.
Robert Ogle
Ingredients:
  • 2 boxes instant chocolate pudding
  • 8 oz. package cream cheese softened
  • milk to make pudding
  • 1 graham cracker crust
  • 1 package cool whip
  1. Make pudding, then add cream cheese to finished pudding.
  2. Beat together with mixer.
  3. Put into graham cracker crust, chill for 1 hour.
  4. Top with Cool Whip.
Robert Ogle
Ingredients:
  • 3/4 cup sugar
  • 3 tbsp. corn starch
  • 1 1/2 cup water
  • 1/4 cup water
  • 1/4 serving size red jello
  • 3 cups of mixed berries
  • 1 graham cracker crust
  • 8 oz. cool whip
  1. Mix sugar, corn starch- gradually.
  2. Stir in water. Cook and stir until boil for 1 minute.
  3. Stir in jello-cool to room temperature. Stir in berries.
  4. Pour into crust. Refrigerate till firm.
  5. Top with Cool Whip.
Robert Ogle

Ingredients:
  • 21 oz. can apple pie filling
  • 6 eight inch flour tortillas
  • cinnamon
  • 1/3 cup margerine
  • 1/2 cup sugar 
  • 1/2 cup brown sugar
  • 1/2 cup water
  1. Spoon apple filling into tortillas
  2. Sprinkle with cinnamon
  3. Roll tortillas. With seem side down, place into lightly buttered baking dish.
  4. Melt margerine. Add sugars and water. Bring to a boil, then let simmer stirring for 3 minutes. 
  5. Pour it over dish. Let stand for 30 minutes. Then bake at 350 degrees for 20 minutes.
Robert Ogle
Ingredients:
  • 1 pd. ground beef or chicken
  • 1 can mexi-style corn
  • 1 cup cooked rice
  • 1 can enchilada sauce
  • 1 cup chopped onion
  • 1 tsp. pepper juice
  • 1/4 cup water
  1. Place beef, onion, and pepper juice to crock pot full of water.
  2. Cook for 3 hours or until tender on high.
  3. When done, drain and add all other ingredients. 
  4. Heat for 1 hour on low. Serve with refried beans and flour tortillas.
Robert Ogle
Ingredients:
  •   1 cup sugar
  •   1 cup creamy peanut butter
  •   1 large egg, lightly beaten
  •   36 milk chocolate kisses, unwrapped
  1. Combine first 3 ingredients; shape into 3/4 inch balls. 
  2. Place on ungreased cookie sheet. Bake at 350 degrees for 9 to 10 minutes. 
  3. Immediately press a chocolate kiss in center of each cookie: remove and cool on piece of wax paper.