Alright everybody,here it is........a page just for those REALLY good recipes that you have. Send them to Michael@frettinonfaith.com
C'mon "Fretter's" let's go!! Yum! 
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Orange Coffee Cake - Jean Whitfield
2 (11oz.) cans of buttermilk biscuits,seperated. 1/2 c. pecans,chopped.
1 (8oz.) cream cheese 2 tsp. orange peel,grated.
3/4 cup of sugar 1/2 cup of butter,melted.
Put one teaspoon cream cheese into center of each biscuit. Seal edges. Dip biscuit into melted butter. Dredge biscuit in sugar, nut, orange peel mixture. Arrange biscuits, rounded side down in greased bundt pan. Pour any leftover butter on the biscuits. Bake at 350 for 20 to 30 minutes until light brown. Ummmmmmmmmmm!!
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Pudding Euclair- Faye Tucker
1- Large box of vanilla instant pudding
1- Large tub of Cool Whip 1- can of chocolate icing Graham crackers
Prepare the pudding as directed and let thicken. Mix in the cool whip. Line the bottom of a 13X9 glass dish with Graham crackers .Pour half of the mixture over the graham crackers. Cover this with another layer of graham crackers. Pour the other half of the mixture over this. Top this with another layer of graham crackers.
Melt the icing in the microwave for 1 (one) minute and pour over the top of the pudding & graham crackers. (Personal preference:Use less than the can of icing if you want.I prefer the milk chocolate and don't use all of the can. DON"T forget to take any foil off the top of can BEFORE microwaving it.)
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Apple Dumplings- April Teems
2- cans of crescent rolls. (8 in a can)
2- mediun sized Granny Smith apples
Peel and core the 2 apples. Cut into 8 slices each.
1-cup of butter(melted)
1-cup of sugar
cinnamon
Mounatin Dew(soft drink...not the REAL stuff!)
Wrap each apple slice in a piece of crescent roll,starting with small end: place them ina 9 X 13 baking dish;add sugar to butter,mix well,pour over apples. Generously dust with cinnamon then pour the Mtn. Dew over the apples. Bake at 350* for about 20 minutes or untill the rolls are brown.
Then...get ready for some good eating!! YUM YUM !!
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Cranberry Glazed Pork Tenderloin
Sue Lane Helton
1 tsp salt 1 cup jellied cranberry sauce
1/2 tsp pepper 1/2 cup orange juice
1 (3 to 4 lbs.) boneless rolled pork loin 1/4 cup packed brown sugar
Combine salt and pepper, rub over roast. Place roast fat side up in a roasting pan. Bake uncovered at 350* for 1 1/2 hours. Meanwhile, combine cranberry sauce,orange juice and brown sugar in a saucepan,cook over medium heat until cranberry sauce melts. Brush a fourth over the roast. Bake 30 minutes longer;brush with another fourth of the glaze. Return to the oven for 15 more minutes. Let stand for 15 minutes before slicing. Warm remainder of glaze and serve with roast. Serves 6 to 8 people. ( or 22 Gnomes!)
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Cherry Pecan Pie (Easy way)
Amy Fletcher
1 can Eagle Brand 1 cup of pecans 1 (8 oz.) Cool Whip
1 can cherry pie filling 1/4 lemon juice 2 Graham cracker pie crust
Mix Eagle Brand and Cool Whip and stir in the lemon juice. Add pecans and cherry pie filling. Pour into Graham craker pie crust and chill!
Sooooo easy even a man could do it!!
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Peach-Blueberry Cobbler -Dolores Jay
2 cups fresh or frozen blueberries 2/3 cup sugar (or more to taste)
(berries should thaw,be washed and dried)
4 cups peeled & thinly sliced peaches. 1/4 tsp. ground nutmeg or cinnamon
1/4 cup all purpose flour and 4 tbls. margarine
TOPPING: 1 cup of Bisquick 1 cup milk 1/3 cup sugar
2 tablespoons of maragrine 1/4 tsp. cinnamon
In a large bowl mix blueberries,peaches,1/4 c. flour,2/3 c. sugar and cinnamon or nutmeg. Also cup up 4 tablespoons margarine and mix with fruit mixture. Pour in a 9 X 13 baking dish. Bake at 425* for 15 minutes. Mix ingredients for topping. Drop by spoonfuls on top of hot fruit. Bake an additional 15-20 minutes or until golden brown.
Do they make this good of a cobbler in Detroit???
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Hearty Beaf Stew - Sue Lane Helton
2 lbs. of lean stew meat 6-7 med.sized potatoes,peeled & cut into 1/2 pieces.
2 med. sized onions cut into wedges. 8 med. sized carrots cut into 1" pieces.
4 to 5 ribs of celery. 1 (4 oz.) can of sliced mushrooms. 1/3 cup minute tapioca
1/2 teaspoon of salt. 1 beef boullion(in 1 cup of water) 1 teaspoon of sugar.
2 bay leaves 1/2 teaspoon of dried thyme. 3 cups of tomato juice.
Cooking:
In a 4 quart Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 300 degrees for 3 hours, stirring occasionally,or until the vegetables are tender. REMOVE bay leaves. This yields 6 to 8 servings. ENJOY!!!!! Real "Beefy" 
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Mexican Cornbread - Joan Jolly
1 1 /2 cup self rising cornmeal 1 cup of sour cream 1 chopped onion 2/3 cup oil
2 eggs(beaten) 2 jalapeno peppers(chopped) 3 Tbs. sugar
1 can of cream style corn 1 1/2 cups grated cheese.
Mix all ingredients together. Pour 1/2 of mixture into lightly greased 9X13 pan and sprinkle with cheese. Pour remaining mixture on top of cheese. Bake at 400 degrees for 35 to 40 minutes.
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Broccoli Casserole - Margie Day (of Virginia)
3 (10 oz.) pkg. of frozen broccoli. 1 env. onion of onion soup. 1/2 cup water .
1 cup chopped pecans. 1/2 cup melted butter. 1 can water chestnuts,drained and chopped.
1 cup of crushed corn flakes or Rice krispies or bread crumbs.
Cooking:
Cook broccoli and drain. Mix other ingredients together and pour over broccoli in casserole dish. Sprinkle corn flakes on top. Bake at 350 degrees until bubbly. Serves 8 -10.
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