The following recipes are taken from the Oak Grove Cookbook
w hich was published in 2002 by Malena and Gary Lacefield.
We hope you enjoy them.

2 ¼ cups sugar
2/3 cup cocoa powder
¾ Cup chopped pecans
1 ¼-cup flour mixed with 1 tsp baking powder and 1 tsp salt
1 ½ sticks butter (not diet butter) softened
4 eggs slightly beaten

1. Mix and spread in a 9 x 13 inch baking pan
2. Bake 30 minutes at 350 degrees
3. Cut into squares
4. Makes about 2 dozen brownies.

Ingredients:
1 can cherry pie filling
1 large can crushed pineapple, drained
1 can Eagle Brand milk
1 8 oz. Cool Whip
1 c. coconut
Preparation:
Mix all ingredients together. Chill.

Ingredients:
6 whole chicken breasts
1 medium onion, chopped
1 3-oz can mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 lb. cheddar cheese, grated
2 15-oz. cans of asparagus
1/2 cup butter
1/4 tsp. Tabasco sauce
2 tsp. soy sauce
2 TBLS pimiento, chopped
1 tsp. salt
1 tsp. Accent
1/2 tsp. pepper

Preparation:
1. Boil chicken and cut into bite-size pieces.
2. Saute the onion in butter and then all all the ingredients except the asparagus.
3. Layer the chicken and asparagus and sauce in a large casserole dish, beginning with the chicken. Top with the almonds.
4. Cook at 350 degrees until bubbly. Serves 10-12.

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Ingredients:
1 pkg. yellow cake mix
2 TBLS sugar
4 eggs
1 cup (8 oz.) sour cream
1/3 cup vegetable oil
1/4 cup water
1 cup chopped pecans or walnuts
2 TBLS brown sugar
2 tsp ground cinnamon

Preparation:
1. Set aside 2 TBLS cake mix. In mixing bowl, place remaining cake mix, sugar, eggs, sour cream, oil, and water. Beat on low speed for 2 minutes.
2. Pour half of the mix into a greased fluted 10-inch tube pan.
3. Combine nuts, brown sugar, cinnamon, and the reserved cake mix, and sprinkle over the batter.
4. Top with the remaining batter and bake at 350 degrees for 40-45 minutes or until toothpick comes out clean.
5. Cool 10 minutes and then remove from pan.

Ingredients:
2 8-oz cans crescent rolls
6 TBSP softened butter or margarine
1/3 cup firmly packed brown sugar
¼ cup chopped pecans
1 TBSP sugar
1 tsp cinnamon

2/3 cup powdered sugar
1 TBSP milk or Half-and-Half
¼ tsp vanilla or almond extract
1/8 tsp salt

Preparation:
1. Unroll crescent rolls and separate each dough portion along center perforation to form 4 rectangles. Press dough perforations to seal.
2. Stir together butter and next four ingredients; spread evenly over one side of each rectangle.
3. Roll up in jellyroll fashion, starting at the long end. If possible, freeze for 10 min to make slicing easier.
4. Gently cut each log into 5 or 6 (1 inch thick) slices using a serrated knife.
5. Place rolls ¼ inch apart into a greased 8-inch cake pan (use two pans).
6. Bake at 375 for 15 to 18 min. or until golden. Cool 5 to 10 min.
7. Stir powdered sugar and remaining ingredients and drizzle over the warm rolls!
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Ingredients:
8 oz. light cream cheese (room temp)
1/4 cup low fat milk
2 large can crushed pineapple, undrained
1 large box (8 oz.) sugar free vanilla instant pudding
1 cup chopped pecans
12 oz. light cool whip
graham cracker crust

Preparation:
1. Mix cream cheese, pineapple, milk and pudding.
2. Add pecans and fold in Cool Whip.
3. Pour into crust and refrigerate.

Ingredients:
1 large (29 oz.) can sliced peaches
1 box yellow or lemon cake mix
3/4 cup brown sugar
2 sticks (8 oz.) butter or margarine
1 cup pecans, finely chopped
1/4 teaspoon pumpkin pie spice
OR a dash of cinnamon, crushed cloves and nutmeg
1/4 teaspoon salt

Preparation:
1. Pour undrained peaches into a well-buttered 13x9x3 casserole
2. Spread the brown sugar over the peaches.
3. Shake the spices & salt over the brown sugar.
4. Spread the cake mix evenly over the mixture.
DO NOT MIX WATER OR MILK WITH THE CAKE MIX.
5. Put the sliced butter over the cake mix, and then sprinkle the chopped pecans over all.
6. Bake at 350 degrees for 50 minutes to 1 hour, depending on your oven.
7. Serve with ice cream or Cool Whip.