2 eggs
1 med onion chopped fine
1 sleeve of crackers soaked in milk
favorite seasonings, no salt
Mix the above with 1 can of salmon
Put a little flour in it to hold it together.
Fry in veg oil
Drain on paper towels.
( i love mine with ketchup!!!)
~~~Come on in for a little taste of Southern Hospitality~~~
~~~love my little black apron ~~~
Thursday, September 1, 2011
Shrimp Spaghetti
Cut up an onion, 1/2 bell pepper, and some sausage and put them in a pot with about 2 tablespoons veg. oil.
Cook them down pretty good then add a 15.5 oz can of stewed tomatoes with the Italian Blend, 1 can of Rotel tomatoes and about 1/2 can of tomato paste and then add your peeled shrimp.
Cook that pretty hot for about 15 min and then let it simmer another 15 to 20 and it's ready to eat!!
Serve over cooked spaghetti noodles.
Cook them down pretty good then add a 15.5 oz can of stewed tomatoes with the Italian Blend, 1 can of Rotel tomatoes and about 1/2 can of tomato paste and then add your peeled shrimp.
Cook that pretty hot for about 15 min and then let it simmer another 15 to 20 and it's ready to eat!!
Serve over cooked spaghetti noodles.
Summer Squash Coleslaw
2 small yellow squash, julienned
2 small zucchini, julienned
1 red bell pepper, julienned
1/3 cup chopped onion
3 Tablespoons veg. oil
2 Tablespoons cider vinegar or white wine vinegar
1/2 cup sugar
1 tablespoon mayo
1/2 teaspoon dill weed
1/2 tsp. garlic salt
1/4 tsp. celery seeds
1/4 tsp. pepper
Combine squash, zucchini, bell pepper, and onion in a large bowl.
Mix the oil, vinegar, sugar, mayo, dill weed, garlic salt, celery seeds and pepper in a small bowl.
Pour over the squash mixture and toss to coat.
Chill, covered, until ready to serve.
Serves 4 to 6.
2 small zucchini, julienned
1 red bell pepper, julienned
1/3 cup chopped onion
3 Tablespoons veg. oil
2 Tablespoons cider vinegar or white wine vinegar
1/2 cup sugar
1 tablespoon mayo
1/2 teaspoon dill weed
1/2 tsp. garlic salt
1/4 tsp. celery seeds
1/4 tsp. pepper
Combine squash, zucchini, bell pepper, and onion in a large bowl.
Mix the oil, vinegar, sugar, mayo, dill weed, garlic salt, celery seeds and pepper in a small bowl.
Pour over the squash mixture and toss to coat.
Chill, covered, until ready to serve.
Serves 4 to 6.
Squash Casserole (taken from Southern Living Magazine)
Try one of these recipes the next time you serve this beloved Southern side.--If I had a nickel for every squash casserole that has graced a Southern dinner table, I would, no doubt, be in the money. Whether at a church social, a holiday gathering, or family dinner, this old favorite has been the workhorse of side dishes for decades. Squash casserole is the just-right accompaniment for everything from fried chicken at a summertime Sunday lunch to roast turkey at Thanksgiving. The main ingredient is typically yellow squash, but some recipes call for other summer squash such as zucchini. Most recipes usually include chopped onion, as well. Once you get past those two core ingredients, however, the differences begin. If that certain ingredient that defines your memory of this dish is not represented here, I apologize. Still, I'm betting that after you try these versions, one will become your OTHER favorite squash casserole.
Squash Casserole
3 pounds yellow squash, sliced
5 tablespoons butter, divided
1 small onion, chopped
1 cup shredded sharp cheddar cheese
2 large eggs, slightly beaten
1/4 cup mayo
2 teaspoons sugar
1 teaspoon salt
20 Ritz crackers, crushed
Cook squash in boiling water to cover in a large skillet 8 - 10 minutes or just until tender.
Drain well: gently press between paper towels.
Melt 4 tablespoons butter in skillet over med-high heat; add onion, and saute' 5 minutes or until tender.
Remove skillet from heat; stir in squash, cheese, and next 4 ingredients.
Spoon mixture into a lightly greased 11 x 7 inch baking dish.
Melt remaining 1 tablespoon butter.
Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
Bake at 350 for 30 min until set.
Two-Cheese Squash Casserole
4 pounds yellow squash, sliced
4 tablespoons butter, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup shredded cheddar cheese 1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
8 oz. sour cream
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt
Cook squash in boiling water to cover in large skillet until tender. Drain well; gently press between paper towels.
Melt 2 tablespoons butter in skillet over med-high heat; add onion and garlic, and saute' 5 to 6 minutes or until tender.
Remove skillet from heat, stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese and next 7 ingredients.
Spoon into a lightly greased 13 x 9 baking dish
Melt remaining 2 tablespoons butter.
Stir together melted butter, remaining 1 1/2 cups breadcrumbs, 1/2 cup Parmesan cheese and garlic salt.
Sprinkle mixture evenly over top of casserole.
Bake at 350 for 35 to 40 min or until set.
Squash Casserole
3 pounds yellow squash, sliced
5 tablespoons butter, divided
1 small onion, chopped
1 cup shredded sharp cheddar cheese
2 large eggs, slightly beaten
1/4 cup mayo
2 teaspoons sugar
1 teaspoon salt
20 Ritz crackers, crushed
Cook squash in boiling water to cover in a large skillet 8 - 10 minutes or just until tender.
Drain well: gently press between paper towels.
Melt 4 tablespoons butter in skillet over med-high heat; add onion, and saute' 5 minutes or until tender.
Remove skillet from heat; stir in squash, cheese, and next 4 ingredients.
Spoon mixture into a lightly greased 11 x 7 inch baking dish.
Melt remaining 1 tablespoon butter.
Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
Bake at 350 for 30 min until set.
Two-Cheese Squash Casserole
4 pounds yellow squash, sliced
4 tablespoons butter, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup shredded cheddar cheese 1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
8 oz. sour cream
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt
Cook squash in boiling water to cover in large skillet until tender. Drain well; gently press between paper towels.
Melt 2 tablespoons butter in skillet over med-high heat; add onion and garlic, and saute' 5 to 6 minutes or until tender.
Remove skillet from heat, stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese and next 7 ingredients.
Spoon into a lightly greased 13 x 9 baking dish
Melt remaining 2 tablespoons butter.
Stir together melted butter, remaining 1 1/2 cups breadcrumbs, 1/2 cup Parmesan cheese and garlic salt.
Sprinkle mixture evenly over top of casserole.
Bake at 350 for 35 to 40 min or until set.
Michael McGowan's Wraps
Mix together and brown
ground turkey
green chilies
jalopenos
add
Black beans
Taco seasoning
small can of corn
kidney or pinto beans
cook
add refried beans
and sour cream
wrap in tortillas
ground turkey
green chilies
jalopenos
add
Black beans
Taco seasoning
small can of corn
kidney or pinto beans
cook
add refried beans
and sour cream
wrap in tortillas
Hush Puppies (Jennie Bryant's recipe)
mix together
1 1/2 cup corn meal
1/2 cup flour
1 large egg
1 mediium onion chopped
2 whole jalopeno peppers chopped and seeded
1 cup buttermilk
1/4 cup regular milk
1 teaspoon salt
1 tablespoon black pepper
Drop by rounded teaspoons into hot oil (not too hot or they will not cook on the inside)
When done, place on paper towels to drain.
1 1/2 cup corn meal
1/2 cup flour
1 large egg
1 mediium onion chopped
2 whole jalopeno peppers chopped and seeded
1 cup buttermilk
1/4 cup regular milk
1 teaspoon salt
1 tablespoon black pepper
Drop by rounded teaspoons into hot oil (not too hot or they will not cook on the inside)
When done, place on paper towels to drain.
Chicken Pie ( recipe from my mom, aka Jennie Bryant)
Boil and debone chicken and set aside
melt 1 stick margarine in bottom of oblong baking dish
place chicken over melted butter
mix together 2 1/2 c chicken broth (from your chicken that you boiled),
1 can cream of chicken soup, and 2 tablespoons corn starch and pour over chicken.
mix 1 cup flour, and 1 cup milk and pour over
Bake at 350 until brown and bubbly over crust
melt 1 stick margarine in bottom of oblong baking dish
place chicken over melted butter
mix together 2 1/2 c chicken broth (from your chicken that you boiled),
1 can cream of chicken soup, and 2 tablespoons corn starch and pour over chicken.
mix 1 cup flour, and 1 cup milk and pour over
Bake at 350 until brown and bubbly over crust
Chicken Melt
2 pkgs of 8 crescent rolls
4 chicken breasts , boiled with seasonings, and deboned
1 c. velveeta, melted
1 can cream of chicken soup
1/2 c. milk
Open crescent rolls, fill with chicken and roll.place in dish. Combine remaining
ingredients and pour over rolls. Bake at 350 until brown on top.
4 chicken breasts , boiled with seasonings, and deboned
1 c. velveeta, melted
1 can cream of chicken soup
1/2 c. milk
Open crescent rolls, fill with chicken and roll.place in dish. Combine remaining
ingredients and pour over rolls. Bake at 350 until brown on top.
Wednesday, August 31, 2011
Potato Soup from Brett Asquith
4 slices of bacon
1 med. onion chopped
flour
7 russet potatoes diced
7 cups chicken stock (use 1 cup of stock per potato)
1 cup shredded carrots
16 oz. sour cream
1 egg, whipped
Seasonings to taste (he used 1 Tab garlic salt, 1 teaspoon Cajun Seasoning, 1 teaspoon black pepper,
1/2 teas. Cayenne pepper, and 1 teaspoon salt) - just season like you would any vegetable soup
Fry bacon in pan, remove bacon and crumble.
Add onion to bacon grease and saute till done, add flour and make your roux.
Add crumbled bacon to roux and stir until mixed well.
In large pot, heat chicken stock, potatoes, and carrots and seasonings.
Bring to a boil and add roux
Simmer for 45 min
Blend whipped egg with sour cream and fold into soup.
Simmer 15 minutes.
Turn off and ladle into bowls.
Let the soup sit a few minutes in the bowl to thicken
Serve with your favorite toasted bread.
1 med. onion chopped
flour
7 russet potatoes diced
7 cups chicken stock (use 1 cup of stock per potato)
1 cup shredded carrots
16 oz. sour cream
1 egg, whipped
Seasonings to taste (he used 1 Tab garlic salt, 1 teaspoon Cajun Seasoning, 1 teaspoon black pepper,
1/2 teas. Cayenne pepper, and 1 teaspoon salt) - just season like you would any vegetable soup
Fry bacon in pan, remove bacon and crumble.
Add onion to bacon grease and saute till done, add flour and make your roux.
Add crumbled bacon to roux and stir until mixed well.
In large pot, heat chicken stock, potatoes, and carrots and seasonings.
Bring to a boil and add roux
Simmer for 45 min
Blend whipped egg with sour cream and fold into soup.
Simmer 15 minutes.
Turn off and ladle into bowls.
Let the soup sit a few minutes in the bowl to thicken
Serve with your favorite toasted bread.
Crawfish Etouffee'
2 TBS of black pepper
2 or 3 TBS of Tony's creole seasoning
1 onion, chopped
1 green pepper, chopped
1 can of cream of mushroom (large can)
2 packs of crawfish tails peeled
1/3 cup milk
cook onions and green pepper in butter for 2 or 3 min
add Tony's and black pepper
**for spicy crawfish----add 1 tablespoon cayenne pepper and 1/2 tablespoon red chili pepper
add cream of mushroom soup and stir slow on low.
Add 1/3 cup of milk
add crawfish tails when soup gets hot and continue to stir
let simmer for 4 to 5 min on low heat then serve over rice
(double everything for a large pot)
2 or 3 TBS of Tony's creole seasoning
1 onion, chopped
1 green pepper, chopped
1 can of cream of mushroom (large can)
2 packs of crawfish tails peeled
1/3 cup milk
cook onions and green pepper in butter for 2 or 3 min
add Tony's and black pepper
**for spicy crawfish----add 1 tablespoon cayenne pepper and 1/2 tablespoon red chili pepper
add cream of mushroom soup and stir slow on low.
Add 1/3 cup of milk
add crawfish tails when soup gets hot and continue to stir
let simmer for 4 to 5 min on low heat then serve over rice
(double everything for a large pot)
Baked Potato Soup
6 large russet potatoes, peeled, and cut into 1/2 inch cubes
1 large onion, chopped
3 (14 oz) cans chicken broth with roasted garlic
1/4 cup butter
2 1/2 tsp. salt
1 1/4 tsp. ground pepper
1 cup whipping cream or half-and-half
1 cup (4 oz) shredded sharp Cheddar cheese
3 Tablespoons chopped fresh chives
1 (8oz).container sour cream (optional)
4 bacon slices, cooked and crumbled
Shredded cheddar cheese
Combine first 6 ingredients in a 5-quart slow cooker.
Cover and cook on HIGH 4 hours or on LOW 8 hours, or until potato is tender.
mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
Stir in cream, cheese, and chives.
Top with sour cream, if desired, and sprinkle with bacon and cheddar cheese before serving.
Makes 12 cups
1 large onion, chopped
3 (14 oz) cans chicken broth with roasted garlic
1/4 cup butter
2 1/2 tsp. salt
1 1/4 tsp. ground pepper
1 cup whipping cream or half-and-half
1 cup (4 oz) shredded sharp Cheddar cheese
3 Tablespoons chopped fresh chives
1 (8oz).container sour cream (optional)
4 bacon slices, cooked and crumbled
Shredded cheddar cheese
Combine first 6 ingredients in a 5-quart slow cooker.
Cover and cook on HIGH 4 hours or on LOW 8 hours, or until potato is tender.
mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
Stir in cream, cheese, and chives.
Top with sour cream, if desired, and sprinkle with bacon and cheddar cheese before serving.
Makes 12 cups
Pesto-Crusted Grilled Cheese
Here's a great way to take a classic grilled cheese and make it even tastier for your family. Don't be surprised if they say it's the best grilled cheese you've ever made!!
1/3 cup mayo
2 Tablespoons jarred pesto sauce
8 sourdough bread slices
4 (1 oz) provolone or mozzarella cheese slices
1 (12 oz) jar roasted red bell peppers, drained and chopped
4 (1 oz) Cheddar cheese slices
Stir together mayo and pesto sauce.
Spread evenly on 1 side of each bread slice
Place 4 bread slices, pesto sides down, on wax paper.
Layer each of 4 bread slices on wax paper each with 1 provolone/mozzarella cheese slice, bell peppers, and 1 cheddar cheese slice;
Top with remaining bread slices, pesto sides up.
Cook sandwiches in batches on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula., 3 minutes on each side or until golden brown and cheese melts.
Makes 4 servings.
1/3 cup mayo
2 Tablespoons jarred pesto sauce
8 sourdough bread slices
4 (1 oz) provolone or mozzarella cheese slices
1 (12 oz) jar roasted red bell peppers, drained and chopped
4 (1 oz) Cheddar cheese slices
Stir together mayo and pesto sauce.
Spread evenly on 1 side of each bread slice
Place 4 bread slices, pesto sides down, on wax paper.
Layer each of 4 bread slices on wax paper each with 1 provolone/mozzarella cheese slice, bell peppers, and 1 cheddar cheese slice;
Top with remaining bread slices, pesto sides up.
Cook sandwiches in batches on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula., 3 minutes on each side or until golden brown and cheese melts.
Makes 4 servings.
Okra Creole
I'm half french (My mom is from New Orleans), so you know I have to have a Creole recipe in here somewhere and of course okra is nothing but southern.
Ingredients:
3 bacon slices
1 (16 oz) package frozen sliced okra
1 (14.5 oz) can chopped tomatoes
1 cup frozen onion seasoning blend
1 cup frozen corn kernels
1/2 cup water
1 teaspoon Creole seasoning
1/4 teaspoon pepper
Hot cooked rice (optional)
Instructions:
Cook bacon in a Dutch oven until crisp; remove bacon, drain on paper towels, reserving the drippings.
Crumble bacon and set aside.
Cook okra and next 6 ingredients in hot drippings in Dutch oven over med-high heat, stirring occasionally, 5 minutes.
Reduce heat to low, cover and simmer 15 min or until vegetables are tender.
Top with crumbled bacon.
Serve over rice, if desired.
Ingredients:
3 bacon slices
1 (16 oz) package frozen sliced okra
1 (14.5 oz) can chopped tomatoes
1 cup frozen onion seasoning blend
1 cup frozen corn kernels
1/2 cup water
1 teaspoon Creole seasoning
1/4 teaspoon pepper
Hot cooked rice (optional)
Instructions:
Cook bacon in a Dutch oven until crisp; remove bacon, drain on paper towels, reserving the drippings.
Crumble bacon and set aside.
Cook okra and next 6 ingredients in hot drippings in Dutch oven over med-high heat, stirring occasionally, 5 minutes.
Reduce heat to low, cover and simmer 15 min or until vegetables are tender.
Top with crumbled bacon.
Serve over rice, if desired.
Rice Pudding by Sister Janette Bingham from Arizona
whip 5 eggs till fluffy
Add: 2 cups sugar
2 teaspoons vanilla
2 teaspoons cinnamon
dash salt
Stir and then add 2 cups milk
mix well
Add 2 cups cooked rice (not minute rice)
1 cup raisins
Stir well
Place a tablespoon of butter across top
Bake 1 1/2 - 2 hours hours on 350
As it cooks, scrape sides and bottom so rice doesn't stick.
Ready when set.
Add: 2 cups sugar
2 teaspoons vanilla
2 teaspoons cinnamon
dash salt
Stir and then add 2 cups milk
mix well
Add 2 cups cooked rice (not minute rice)
1 cup raisins
Stir well
Place a tablespoon of butter across top
Bake 1 1/2 - 2 hours hours on 350
As it cooks, scrape sides and bottom so rice doesn't stick.
Ready when set.
Ragu Chicken Parmesan from Mary Jo Shipley
4 Boneless chicken breasts
1 egg, beaten
3/4 cup Italian seasoned dry bread crumbs
1 Jar (26 oz) Pasta Sauce ( I like Newman's Sockarooni)
1 cup shredded Mozzarella cheese
Preheat oven to 400
Dip chicken in egg, then roll in bread crumbs.
Arrange chicken in 9 x 13 baking dish.
Bake uncovered 20 minutes.
Pour sauce over chicken.
Top with cheese
Bake 10 min more or until chicken is no longer pink inside:)
1 egg, beaten
3/4 cup Italian seasoned dry bread crumbs
1 Jar (26 oz) Pasta Sauce ( I like Newman's Sockarooni)
1 cup shredded Mozzarella cheese
Preheat oven to 400
Dip chicken in egg, then roll in bread crumbs.
Arrange chicken in 9 x 13 baking dish.
Bake uncovered 20 minutes.
Pour sauce over chicken.
Top with cheese
Bake 10 min more or until chicken is no longer pink inside:)
Crunchy Baked Chicken
1 egg
1 tablespoon milk
1 can French-fried onions, crushed
3/4 cup grated Parmesan cheese
1/3 cup dry bread crumbs
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. ground pepper
1 (3-4 lb.) chicken cut up or equivalent breasts
2 tablespoons butter, melted
Combine the egg and milk in a shallow dish and whisk until blended.
Combine the onions, cheese, bread crumbs, paprika, salt and pepper in a shallow dish and mix well.
Dip the chicken in the egg mixture.
Roll in the bread crumb mixture to coat.
Arrange the chicken in a 9 x 12 dish and drizzle with the butter.
Bake at 350 for 55 to 60 minutes, or until the chicken registers 165 with a meat thermometer.
Refrigerate any leftovers.
1 tablespoon milk
1 can French-fried onions, crushed
3/4 cup grated Parmesan cheese
1/3 cup dry bread crumbs
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. ground pepper
1 (3-4 lb.) chicken cut up or equivalent breasts
2 tablespoons butter, melted
Combine the egg and milk in a shallow dish and whisk until blended.
Combine the onions, cheese, bread crumbs, paprika, salt and pepper in a shallow dish and mix well.
Dip the chicken in the egg mixture.
Roll in the bread crumb mixture to coat.
Arrange the chicken in a 9 x 12 dish and drizzle with the butter.
Bake at 350 for 55 to 60 minutes, or until the chicken registers 165 with a meat thermometer.
Refrigerate any leftovers.
Italian Stuffed Chicken Breasts
4 prosciutto slices (ok to use ham if prosciutto is unavailable)
16 fresh basil leaves
1/2 cup freshly grated mozzarella
4 skinless boneless chicken breast halves (about 1 1/2 pounds)
1 cup milk
1 1/2 cups Italian breadcrumbs
1/3 cup white wine
1/3 cup chicken broth
2 teaspoons margarine or butter
On a clean work surface, lay out prosciutto slices. Top slices with basil leaves and sprinkle evenly with mozzarella. Starting with a short end, roll up each prosciutto slice.
Flatten chicken breasts with a rolling pin or meat mallet.
Dip each breast in milk and then dredge in breadcrumbs.
Roll breaded chicken breast around prosciutto, securing together with toothpicks.
Place chicken in 13 x 9 baking dish.
Pour wine and chicken broth over chicken.
Dab 1/2 tsp of butter on top of each breast.
Bake at 44 for 40 min or until done.
16 fresh basil leaves
1/2 cup freshly grated mozzarella
4 skinless boneless chicken breast halves (about 1 1/2 pounds)
1 cup milk
1 1/2 cups Italian breadcrumbs
1/3 cup white wine
1/3 cup chicken broth
2 teaspoons margarine or butter
On a clean work surface, lay out prosciutto slices. Top slices with basil leaves and sprinkle evenly with mozzarella. Starting with a short end, roll up each prosciutto slice.
Flatten chicken breasts with a rolling pin or meat mallet.
Dip each breast in milk and then dredge in breadcrumbs.
Roll breaded chicken breast around prosciutto, securing together with toothpicks.
Place chicken in 13 x 9 baking dish.
Pour wine and chicken broth over chicken.
Dab 1/2 tsp of butter on top of each breast.
Bake at 44 for 40 min or until done.
Ms. Morris's Chicken Spaghetti
You know when you have tasted a dish before and it was ho-hum...and then someone else makes it and it is to die for?? well, the same is with chicken spaghetti. I had eaten it, it was good, but oh, when I tasted my Mississippi Neighbor, Ms. Morris's.....oh my! Delicious...then she had an excellent dressing on the salad!! So here it is...
4 chicken breasts- boiled and chopped
1 small spaghetti package - cooked in the chicken broth from above till tender
1 can Rotel
1/4 cup butter
1 small box Velveeta cheese, chopped
1 small bell pepper chopped
1 onion chopped
Saute onion and bellpepper in 1/4 c. butter
add chicken, Rotel, and velveeta
Bake on 350 for 20 minutes
Enjoy with garlic bread and a salad with the salad dressing below.
Salad Dressing:
1/2 c sugar
1/4 c red wine vinegar
1/2 c olive oil
1 1/2 tsp soy sauce
1/2 tsp. salt,
dash of black pepper
Brown 1 pkg of Ramen noodles and 1 cup pecans in butter---and add to salad dressing.
4 chicken breasts- boiled and chopped
1 small spaghetti package - cooked in the chicken broth from above till tender
1 can Rotel
1/4 cup butter
1 small box Velveeta cheese, chopped
1 small bell pepper chopped
1 onion chopped
Saute onion and bellpepper in 1/4 c. butter
add chicken, Rotel, and velveeta
Bake on 350 for 20 minutes
Enjoy with garlic bread and a salad with the salad dressing below.
Salad Dressing:
1/2 c sugar
1/4 c red wine vinegar
1/2 c olive oil
1 1/2 tsp soy sauce
1/2 tsp. salt,
dash of black pepper
Brown 1 pkg of Ramen noodles and 1 cup pecans in butter---and add to salad dressing.
Sweet Potato Enchiladas from my friend, Carrie Ann's blog :)
Have you ever had Sweet Potato Enchiladas? OH, SWEET DELICIOUSNESS! You guys, I'm always honest with you. Always. I don't have a lot of respect for those who lie faster than they can walk. Ok, I wont even go there. I'm trying to not worry about them... ;) Anyway, I always tell you the truth and the truth is, I looooove these. Cade really liked them. I looooooooved them. The insides are creamy, healthy, cinnamon-y and filling. The outside has more texture and I love different textures. The cheese gets bubbly and crisp around the edges. I LOVE when cheese bakes to the pan. OH YUM. Then there's the sauce. It's light, sweet and creamy all at once. Everything is so well balanced. Love. Love. Love.
I adapted this recipe from Sugar Plum. I've read her blog since the beginning and I still love it. I love that she is true to herself.
Sweet Potato Enchiladas
Recipe adapted from Sugar Plum
1 Large Can Sweet Potatoes,drained reallllly welland mashed (or two cups baked, mashed sweet potatoes)
1 cup canned black beans, drained and rinsed2 cups crumbled queso fresco cheese, divided
1 teaspoon ground chili powder
1/4 teaspoon ground cinnamon1/4 teaspoon salt
2 cups Red Enchilada Sauce
10 corn tortillas
1/2 cup canned creamed corn
1/3 cup reduced fat sour cream
1 tablespoon coarsely chopped cilantro
Avocado slices, for garnish
Heat oven to 400 degrees F.
In a large bowl, stir together sweet potatoes, black beans, 1 cup of queso fresco cheese, chili powder, cinnamon, and salt until well combined. Set Aside.
Drizzle remaining enchilada sauce on top of tortillas, and sprinkle with remaining 1 cup cheese. Bake 20-25 minutes or until golden brown and bubbly.
Sweet Corn Crema= In a food processor, puree creamed corn and sour cream until well combined and smooth; stir in cilantro until combined. Set Aside.
Serve enchiladas with a drizzle of sweet corn crema, and top with avocado slices.
Honey Lime Chicken from my friend CarrieAnn and in her own words
Honey Lime ChickenRecipe by The Enchanted Cook
This Honey Lime chicken is a new favorite.OH. SWEET. MERCY. LOVE IT (Said in a kind of sing-songy voice that if you know me you can totally hear in your head right now)! It's so juicy and flavorful. You. Must. Try. It. Tomorrow is good. Please report back. ;)
And, guess what? I made it in my NuWave. Didn't it turn out beautiful?!
Serves 4-6
And, guess what? I made it in my NuWave. Didn't it turn out beautiful?!
Serves 4-6
Marinade:
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes
2 Tablespoons honey
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 pounds of chicken
In a large ziploc combine all of the ingredients, and squish the bag to mix everything. Add chicken to bag, turn to coat and reseal. Place in refrigerator overnight.
Wednesday, August 24, 2011
Shrimp Scampi
1 1/2 pounds of shrimp
bundle green onions, chopped
melt 1 stick butter in skillet, saute onions.
Peel shrimp and put in skillet.
mix 1/2 cup water, 1 tablespoon cornstarch, garlic salt, 2 drops of worcheshire sauce ,
a little lemon juice and creole seasongs.
Pour over shrimp and saute til done.
Serve over rice.
bundle green onions, chopped
melt 1 stick butter in skillet, saute onions.
Peel shrimp and put in skillet.
mix 1/2 cup water, 1 tablespoon cornstarch, garlic salt, 2 drops of worcheshire sauce ,
a little lemon juice and creole seasongs.
Pour over shrimp and saute til done.
Serve over rice.
Buttermilk Chicken
boneless, skinless chicken breasts
1 cup buttermilk
flour
1 can cream mushroom soup
1 stick butter
Marinate chicken breasts in buttermilk for 1 hour (reserve buttermilk)
Preheat dutch oven.
Dredge chicken breasts in flour and brown both sides in Dutch oven, cover and cook at 350 degrees for 45 minutes.
Combine buttermilk and cream of mushroom soup.
Pour over chicken and bake 15 minutes longer.
1 cup buttermilk
flour
1 can cream mushroom soup
1 stick butter
Marinate chicken breasts in buttermilk for 1 hour (reserve buttermilk)
Preheat dutch oven.
Dredge chicken breasts in flour and brown both sides in Dutch oven, cover and cook at 350 degrees for 45 minutes.
Combine buttermilk and cream of mushroom soup.
Pour over chicken and bake 15 minutes longer.
Party Potatoes
8 - 9 cups diced peeled potatoes
2 tablespoons butter
2 tablespoons milk
3/4 tea. salt
1/4 tea. pepper
8 oz. cream cheese, softened
8 oz. carton of French Onion dip
Paprika
In a large saucepan, cook potatoes in boiling salted water until fork tender.; drain.
Mash the potatoes with butter, milk, salt and pepper until smooth.
Add cream cheese and onion dip; mix well.
Spread in a greased 2 1/2 qt. baking dish.
Sprinkle with paprika
Cover and refrigerate for 8 hours or overnight.
Remove from fridge 30 min before baking
Bake uncovered for 50-60 min. on 350 degrees or until heated through.
12-14 servings
2 tablespoons butter
2 tablespoons milk
3/4 tea. salt
1/4 tea. pepper
8 oz. cream cheese, softened
8 oz. carton of French Onion dip
Paprika
In a large saucepan, cook potatoes in boiling salted water until fork tender.; drain.
Mash the potatoes with butter, milk, salt and pepper until smooth.
Add cream cheese and onion dip; mix well.
Spread in a greased 2 1/2 qt. baking dish.
Sprinkle with paprika
Cover and refrigerate for 8 hours or overnight.
Remove from fridge 30 min before baking
Bake uncovered for 50-60 min. on 350 degrees or until heated through.
12-14 servings
Wendy's Chili
For those of you who LOVE Wendy's chili, this is about as close to Wendy's there is...i LOVE it :)
1 pound ground chuck
1 15- ounce can of diced tomatoes (liquid included)
1 15- ounce can of red kidney beans (liquid drained)
1 15-ounce can of pinto beans (liquid drained)
1 8-ounce can Hunt's tomato sauce
1/2 medium white onion, diced
1 4-ounce can diced green chilies (with liquid)
2 tablespoons chopped celery
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 cup water
1. Brown the ground chuck over medium heat, breaking in to small pieces with the spatula.
Add a dash of salt and pepper while cooking
2. Drain the meat and rinse well under very hot water.
This removes the bulk of the fat. (IMPORTANT)
3. Transfer the beef into a dutch oven, and add the remaining ingredients.
Stir together to combine thoroughly.
4. Over medium heat, bring to a simmer. Reduce the burner to low, and continue simmering 50-60 minutes, stirring occasionally.
1 pound ground chuck
1 15- ounce can of diced tomatoes (liquid included)
1 15- ounce can of red kidney beans (liquid drained)
1 15-ounce can of pinto beans (liquid drained)
1 8-ounce can Hunt's tomato sauce
1/2 medium white onion, diced
1 4-ounce can diced green chilies (with liquid)
2 tablespoons chopped celery
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 cup water
1. Brown the ground chuck over medium heat, breaking in to small pieces with the spatula.
Add a dash of salt and pepper while cooking
2. Drain the meat and rinse well under very hot water.
This removes the bulk of the fat. (IMPORTANT)
3. Transfer the beef into a dutch oven, and add the remaining ingredients.
Stir together to combine thoroughly.
4. Over medium heat, bring to a simmer. Reduce the burner to low, and continue simmering 50-60 minutes, stirring occasionally.
Maw Maw's (Jennie Bryant) Scalloped Potatoes With Cheese
Boil until fork-tender about 6 potatoes sliced.
Salt and pepper after you drain them.
Add 1/2 stick butter and 3 tablespoon flour and milk
mix and pour over potatoes in a greased casserole dish.
Add grated cheese on top.
put in oven on 350 for 15 minutes
Salt and pepper after you drain them.
Add 1/2 stick butter and 3 tablespoon flour and milk
mix and pour over potatoes in a greased casserole dish.
Add grated cheese on top.
put in oven on 350 for 15 minutes
Cabbage Soup / Side
My daughter calls this a soup, Icall it a side.
Chop ham shank and sausage (you decide how much)
Cut rear end off cabbage and quarter the cabbage.
Place in boiler and add enough water to cover cabbage
Add salt, pepper, garlic powder or minced garlic, 1 tablespoon Tony's.
Bring almost to a boil and cut heat back to barely a boil
Test water after about 20 minutes for flavor.
You can add a little Worcheshire sauce for flavor but not alot...If not seasoned hot enough, add some hot sauce like Tobasco.
Cook till transparent, DO NOT OVERCOOK.
Should cook 45 min tops!
Do not boil cabbage to completely clear.
may want to add a pinch or 2 of sugar for flavor.
Chop ham shank and sausage (you decide how much)
Cut rear end off cabbage and quarter the cabbage.
Place in boiler and add enough water to cover cabbage
Add salt, pepper, garlic powder or minced garlic, 1 tablespoon Tony's.
Bring almost to a boil and cut heat back to barely a boil
Test water after about 20 minutes for flavor.
You can add a little Worcheshire sauce for flavor but not alot...If not seasoned hot enough, add some hot sauce like Tobasco.
Cook till transparent, DO NOT OVERCOOK.
Should cook 45 min tops!
Do not boil cabbage to completely clear.
may want to add a pinch or 2 of sugar for flavor.
George Hitt's Marinated Chicken in Jalapeno peppers
While attending one of the famous Hitt cookouts, George (Terry's dad) called me over to try something new.....oh my! these were good and it took me all night, but i talked him into giving me the recipe....these are so delicious!!
Cut chicken tenderloins once lengthwise and then across. (should h ave 4 pieces out of 1 tenderloin)
Whisk together olive oil, cooking wine, Lea & Perrins, Garlic salt (George says just pour a little of each in a bowl)
Cut the jalapenos in half lengthwise and seed.
Place chicken (that has been rubbed with Tony's seasoning) in the pepper halves.
Wrap one piece of bacon per pepper and insert tooth pick to hold together
Marinate in mixture for a couple of hours.
Grill and enjoy!
Cut chicken tenderloins once lengthwise and then across. (should h ave 4 pieces out of 1 tenderloin)
Whisk together olive oil, cooking wine, Lea & Perrins, Garlic salt (George says just pour a little of each in a bowl)
Cut the jalapenos in half lengthwise and seed.
Place chicken (that has been rubbed with Tony's seasoning) in the pepper halves.
Wrap one piece of bacon per pepper and insert tooth pick to hold together
Marinate in mixture for a couple of hours.
Grill and enjoy!
Simple Baked Chicken
De skin 8-10 pieces of chicken and place in foil lined baking sheet.
Sprinkle with lemon pepper, Tony's, garlic salt and onion salt.
Place 1 slice of butter on each piece of chicken.
Cover tightly with foil and bake in 350 degree oven for 1 1/2 hours (or until chicken is tested done)
Sprinkle with lemon pepper, Tony's, garlic salt and onion salt.
Place 1 slice of butter on each piece of chicken.
Cover tightly with foil and bake in 350 degree oven for 1 1/2 hours (or until chicken is tested done)
Squash Pie
2 cups peeled, seeded, cooked and mashed squash
1 1/2 cups sugar
1 egg
1 can evaporated milk (12 oz)
2 1/4 tablespoons butter
1 tablespoon vanilla extract
3 tablespoons flour
Blend together and pour in two unbaked pie shells.
Bake at 350 for about an hour.
Stick knife in center of pie to see if it's done (just like you check a pumpkin pie)
1 1/2 cups sugar
1 egg
1 can evaporated milk (12 oz)
2 1/4 tablespoons butter
1 tablespoon vanilla extract
3 tablespoons flour
Blend together and pour in two unbaked pie shells.
Bake at 350 for about an hour.
Stick knife in center of pie to see if it's done (just like you check a pumpkin pie)
Chicken Supreme
1 stick margarine
1 can mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 can water
1 1/2 cup rice
1 cup up chicken or 3-4 breasts
Combine soup, rice, and water and mix well in casserole dish. Place chicken on top of mixture.
Season chicken with pepper and seasoned salt.
Cut up butter and place on top of chicken.
Cook uncovered about 1 hour and 15 min at 325-350
1 can mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 can water
1 1/2 cup rice
1 cup up chicken or 3-4 breasts
Combine soup, rice, and water and mix well in casserole dish. Place chicken on top of mixture.
Season chicken with pepper and seasoned salt.
Cut up butter and place on top of chicken.
Cook uncovered about 1 hour and 15 min at 325-350
Dorito Chicken Casserole
1 chicken
1 large bag of nacho cheese Doritos
1 can whle kernal corn
cheese, grated
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup milk
1 can Rotel tomatoes
1/2 medium onion, chopped (i like to saute mine before adding to casserole)
Boil and debone chicken. Layer chicken, doritos, cheese, onion, and corn in casserole dish
Mix chicken soup, mushroom soup, milk , and tomatoes together.
Pour over casserole.
Top with cheese.
Bake at 375 until done. (about 30 min)
1 large bag of nacho cheese Doritos
1 can whle kernal corn
cheese, grated
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup milk
1 can Rotel tomatoes
1/2 medium onion, chopped (i like to saute mine before adding to casserole)
Boil and debone chicken. Layer chicken, doritos, cheese, onion, and corn in casserole dish
Mix chicken soup, mushroom soup, milk , and tomatoes together.
Pour over casserole.
Top with cheese.
Bake at 375 until done. (about 30 min)
Quickie Chicken Casserole
1 cup cooked rice
1 cup chicken stock
3 hard boiled eggs, sliced
1 cup cooked chicken, chopped
1 can cream of mushroom soup
grated cheese
salt and pepper
Place rice in greased casserole dish and add stock. Stir
Cover with layers of egg slices and chicken. Pour soup over mixture.
Top with grated cheese.
Bake at 350 for about 30 minutes, or until bubbly.
1 cup chicken stock
3 hard boiled eggs, sliced
1 cup cooked chicken, chopped
1 can cream of mushroom soup
grated cheese
salt and pepper
Place rice in greased casserole dish and add stock. Stir
Cover with layers of egg slices and chicken. Pour soup over mixture.
Top with grated cheese.
Bake at 350 for about 30 minutes, or until bubbly.
Thursday, August 18, 2011
My favorite Salad---it doesn't even have a name :(
I absolutely love this salad....I have seen it on various restaurant menus...and they all vary a little, but I think it's the poppyseed dressing that makes it so delicious:)
Romaine lettuce chopped
grilled chicken breasts strips
honey roasted almonds or pecans
Craisins
Sliced strawberries
shredded carrots
mandarin oranges
chinese Chow-mein noodles
mix all the ingredients with the amounts of each you prefer and toss with Poppyseed dressing.
Serve with your favorite bread and dessert :)
Romaine lettuce chopped
grilled chicken breasts strips
honey roasted almonds or pecans
Craisins
Sliced strawberries
shredded carrots
mandarin oranges
chinese Chow-mein noodles
mix all the ingredients with the amounts of each you prefer and toss with Poppyseed dressing.
Serve with your favorite bread and dessert :)
Sunday Potatoes
This dish is just a simple potato dish, but everytime I make it, everyone compliments the taste:)
Peel and cut into large chunks about 6-8 russet or red potatoes.
Put in large pot and cover with water.
Add 2 tablespoons of butter and to taste: garlic salt, Tony's seasoning, salt, pepper, onion salt, lemon pepper, and a couple of capfuls of liquid crab boil.
Let boil until potatoes are fork-tender.
Drain and place in oven proof dish.
Add butter, sour cream, bacon bits, salt, pepper and slightly stir.
Top with grated cheese and bake on 350 until cheese is melted.
Peel and cut into large chunks about 6-8 russet or red potatoes.
Put in large pot and cover with water.
Add 2 tablespoons of butter and to taste: garlic salt, Tony's seasoning, salt, pepper, onion salt, lemon pepper, and a couple of capfuls of liquid crab boil.
Let boil until potatoes are fork-tender.
Drain and place in oven proof dish.
Add butter, sour cream, bacon bits, salt, pepper and slightly stir.
Top with grated cheese and bake on 350 until cheese is melted.
Tuesday, August 16, 2011
Squash in a Skillet
This is an easy side dish and great for fresh squash from the garden !!
Slice 2 medium onions into rings
Slice 6-8 yellow crook-necked squash.
Heat 2 tablespoons olive oil in large skillet on med-high heat.
Add 1 layer of squash and sprinkle with garlic salt and lemon pepper and layer of onions.
Add another layer and repeat layers with seasonings until pan is full.
Cover with lid and let cook. , stirring occasionally until squash is tender and onions are cooked.
You can add fresh bacon crumbled if desired.
Slice 2 medium onions into rings
Slice 6-8 yellow crook-necked squash.
Heat 2 tablespoons olive oil in large skillet on med-high heat.
Add 1 layer of squash and sprinkle with garlic salt and lemon pepper and layer of onions.
Add another layer and repeat layers with seasonings until pan is full.
Cover with lid and let cook. , stirring occasionally until squash is tender and onions are cooked.
You can add fresh bacon crumbled if desired.
Monday, August 15, 2011
Praline-Apple Bread
Sour cream is the secret to the rich, moist texture of this bread. There's no butter or oil in the batter - only in the glaze!
1 1/2 cups chopped pecans
8 oz. sour cream
1 cup sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb)
1/2 cup butter
1/2 cup firmly packed light brown sugar
Preheat oven to 350
Bake 1/2 cup pecans in a single layer in a pan 6-8 minutes or until toasted and fragrant, stirring after 4 min.
Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
Stir together flour and next 3 ingredients.
Add to sour cream mixture, beating just until blended.
Stir in apples and 1/2 cup toasted pecans.
Spoon batter into a greased and floured 9 x 5 loaf pan.
Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
Bake at 350 for 1 hour or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning.
Cool in pan on a wire rack 10 minutes
Remove from pan to wire rack.
Bring butter and brown sugar to a boil in a 1 qt. heavy saucepan over med. heat, stirring constantly; boil 1 minute.
Remove from heat, and spoon over top of bread; let cool completely (about 1 hour)
Note: To freeze bread, cool bread completely; wrap in plastic wrap, then in aluminum foil.
Freeze up to 3 months. Thaw at room temperature.
1 1/2 cups chopped pecans
8 oz. sour cream
1 cup sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb)
1/2 cup butter
1/2 cup firmly packed light brown sugar
Preheat oven to 350
Bake 1/2 cup pecans in a single layer in a pan 6-8 minutes or until toasted and fragrant, stirring after 4 min.
Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
Stir together flour and next 3 ingredients.
Add to sour cream mixture, beating just until blended.
Stir in apples and 1/2 cup toasted pecans.
Spoon batter into a greased and floured 9 x 5 loaf pan.
Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
Bake at 350 for 1 hour or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning.
Cool in pan on a wire rack 10 minutes
Remove from pan to wire rack.
Bring butter and brown sugar to a boil in a 1 qt. heavy saucepan over med. heat, stirring constantly; boil 1 minute.
Remove from heat, and spoon over top of bread; let cool completely (about 1 hour)
Note: To freeze bread, cool bread completely; wrap in plastic wrap, then in aluminum foil.
Freeze up to 3 months. Thaw at room temperature.
Carrot Pudding with Butterscotch Sauce (Mary Jo Shipley)
My sweet friend Mary Jo shared this recipe with me:)
Carrot Pudding:
1 3/4 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon cloves
1 1/2 cups grated carrots
1 1/2 cups grated potatoes
1 cup raisins
1 cup chopped dates
1/4 cup melted butter
1 cup coarsely chopped nuts
Butterscotch Sauce:
1 1/2 cups brown sugar
2/3 cup light corn syrup
1/2 cup water
dash of salt
2/3 cup evaporated milk
Combine brown sugar, corn syrup, water, and salt in small saucepan.Heat to boiling., stirring till sugar is dissolved.
Continue cooking till a small amount forms a very soft ball in cold water.
Remove from heat.
Cool slightly., then stir in evaporated milk.
Makes 2 cups sauce.
Directions:
Mix all ingredients together in large mixing bowl till well blended.
Pour into 2 or 3 tins filling 2/3 full.
Cover with foil or tight fitting lid.
Place on rack in pan with 2 inches of water.
Cover pan, and steam on low heat on top of stove for 2 hours.
Check water level occasionally and add more, if necessary.
Serve warm with Butterscotch Sauce.
Makes 8-10 servings.
Carrot Pudding:
1 3/4 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon cloves
1 1/2 cups grated carrots
1 1/2 cups grated potatoes
1 cup raisins
1 cup chopped dates
1/4 cup melted butter
1 cup coarsely chopped nuts
Butterscotch Sauce:
1 1/2 cups brown sugar
2/3 cup light corn syrup
1/2 cup water
dash of salt
2/3 cup evaporated milk
Combine brown sugar, corn syrup, water, and salt in small saucepan.Heat to boiling., stirring till sugar is dissolved.
Continue cooking till a small amount forms a very soft ball in cold water.
Remove from heat.
Cool slightly., then stir in evaporated milk.
Makes 2 cups sauce.
Directions:
Mix all ingredients together in large mixing bowl till well blended.
Pour into 2 or 3 tins filling 2/3 full.
Cover with foil or tight fitting lid.
Place on rack in pan with 2 inches of water.
Cover pan, and steam on low heat on top of stove for 2 hours.
Check water level occasionally and add more, if necessary.
Serve warm with Butterscotch Sauce.
Makes 8-10 servings.
Chocolate Chip Cheese Ball
Plan ahead; needs to chill. Your guests are in for a sweet surprise when they try this unusual cheese ball....it tastes just like cookie dough!!. Rolled in chopped pecans, the chip-studded spread is wonderful on regular or chocolate graham crackers. This is assembled in a wink!!!
1 package 8 oz. cream cheese, softened
1/2 cup butter (no substitutes), softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers
In a bowl, beat cream cheese, butter, and vanilla until fluffy.
Gradually add sugars; beat just until combined.
Stir in chocolate chips.
Cover and refrigerate for 2 hours.
Place cream cheese mixture on a large piece of plastic wrap; shape into a ball.
Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans.
Serve with graham crackers.
Yield: about 2 cups.
1 package 8 oz. cream cheese, softened
1/2 cup butter (no substitutes), softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers
In a bowl, beat cream cheese, butter, and vanilla until fluffy.
Gradually add sugars; beat just until combined.
Stir in chocolate chips.
Cover and refrigerate for 2 hours.
Place cream cheese mixture on a large piece of plastic wrap; shape into a ball.
Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans.
Serve with graham crackers.
Yield: about 2 cups.
Chocolate Bread Pudding
3 cups dry French Bread cubes
1 cup milk
1 cup light cream
3/4 cup sugar
2 eggs, beaten
2 oz. unsweetened chocolate, melted
1 tablespoon butter, melted
1 tsp. vanilla extract
Combine bread cubes, milk and cream. Let stand 15 minutes. Stir twice.
In medium bowl, mix sugar, eggs, chocolate, butter and vanilla.
Add egg mixture to bread mixture.
Stir gently.
Pour into buttered 1-quart souffle dish.
Bake at 350 for 1 hour.
1 cup milk
1 cup light cream
3/4 cup sugar
2 eggs, beaten
2 oz. unsweetened chocolate, melted
1 tablespoon butter, melted
1 tsp. vanilla extract
Combine bread cubes, milk and cream. Let stand 15 minutes. Stir twice.
In medium bowl, mix sugar, eggs, chocolate, butter and vanilla.
Add egg mixture to bread mixture.
Stir gently.
Pour into buttered 1-quart souffle dish.
Bake at 350 for 1 hour.
Cookie-Peanut -Ice Cream Pizza
Just four fabulous ingredients, and you're ready to whip a winning dessert!!!
1 roll Pillsbury Create-N-Bake refrigerated chocolate chip cookies
1 jar (16 oz. ) hot fudge topping
1/2 gallon vanilla ice cream
1 cup salted Spanish peanuts
Heat oven to 350. Spray 12-inch pizza pan with cooking spray.Break up cookie dough onto pan. Press dough in bottom and up side of pan to form crust.
Bake 10-14 minutes or until golden brown.
Cool completely, about 30 minutes.
Stir hot fudge topping to soften.
Spoon and spread about half of topping over cookie crust.
Cover with scoops of ice cream, leaving 1/2 inch around edge.
Drizzle remaining topping over ice cream, heating topping if necessary.
Sprinkle with peanuts.
Freeze 30 minutes.
Cut into wedges to serve.
1 roll Pillsbury Create-N-Bake refrigerated chocolate chip cookies
1 jar (16 oz. ) hot fudge topping
1/2 gallon vanilla ice cream
1 cup salted Spanish peanuts
Heat oven to 350. Spray 12-inch pizza pan with cooking spray.Break up cookie dough onto pan. Press dough in bottom and up side of pan to form crust.
Bake 10-14 minutes or until golden brown.
Cool completely, about 30 minutes.
Stir hot fudge topping to soften.
Spoon and spread about half of topping over cookie crust.
Cover with scoops of ice cream, leaving 1/2 inch around edge.
Drizzle remaining topping over ice cream, heating topping if necessary.
Sprinkle with peanuts.
Freeze 30 minutes.
Cut into wedges to serve.
Peanut Butter-Toffee Cheesecake Brownies
1 box (19.5 oz) Pillsbury Chocolate Fudge Brownie Mix
1/2 cup Crisco Pure Vegetable Oil
1/4 cup water
2 eggs
8oz. cream cheese
1 can condensed milk
1/2 cup peanut butter
1 bag Heath toffee chips
1 cup chocolate chips
2 tablespoons whipping cream
Heat oven to 350.
Lightly spray 13 x 9 inch pan with non stick spray.
In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon.
Spread batter in pan; set aside.
In large bowl, beat cream cheese with electric mixer on medium speed until fluffy.
Add milk and peanut butter; beat until smooth.
Stir in 1 cup of the toffee bits.
Spoon mixture over batter; spread evenly.
Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown.
Cool on cooling rack 30 minutes.
Refrigerate 40 minutes.
In small microwavable bowl, microwave chocolate chips and cream uncovered on high 40 to 60 seconds or until chips are melted; stir until smooth.
Spread over cheesecake layer.
Sprinkle remaining toffee bits. Cool completely, about 1 hours.
For brownies, cut into 6 rows by 6 rows.
Store in covered in refrigerator.
1/2 cup Crisco Pure Vegetable Oil
1/4 cup water
2 eggs
8oz. cream cheese
1 can condensed milk
1/2 cup peanut butter
1 bag Heath toffee chips
1 cup chocolate chips
2 tablespoons whipping cream
Heat oven to 350.
Lightly spray 13 x 9 inch pan with non stick spray.
In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon.
Spread batter in pan; set aside.
In large bowl, beat cream cheese with electric mixer on medium speed until fluffy.
Add milk and peanut butter; beat until smooth.
Stir in 1 cup of the toffee bits.
Spoon mixture over batter; spread evenly.
Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown.
Cool on cooling rack 30 minutes.
Refrigerate 40 minutes.
In small microwavable bowl, microwave chocolate chips and cream uncovered on high 40 to 60 seconds or until chips are melted; stir until smooth.
Spread over cheesecake layer.
Sprinkle remaining toffee bits. Cool completely, about 1 hours.
For brownies, cut into 6 rows by 6 rows.
Store in covered in refrigerator.
Friday, August 12, 2011
Maw Maw's Pineapple Sheath Cake (Jennievie Bryant)
Exactly what is a Sheath Cake, or a sheath pan? I think it's supposed to be a sheet cake or a sheet pan....does anyone know why some call it a sheath cake?
This is my mom's recipe and these are her words...also written on the recipe is I Cor. 28:20
That stands for I Chronicles 28:20...my mom was always writing down Bible verses and she could quote them too....she loved Bible verses.....even while baking a Pineapple "Sheath" cake :)
2 cup sugar
2 cups all purpose flour
1 teaspoon soda
1 pinch salt
2 eggs
1/3 cup oil
1 large can (20 oz.) pineapple un-drained
Mix and pour in cookie sheath pan.
Bake at 300 for 45 min.
Icing:
2/3 cup milk
1 cup sugar
1 cup pecans
1 stick oleo
1 teaspoon vanilla
1 cup coconut
Combine milk, sugar, oleo, and vanilla. Bring to a boil
Boil 10 minutes, add pecans and coconut.
Spread on hot cake!
This is my mom's recipe and these are her words...also written on the recipe is I Cor. 28:20
That stands for I Chronicles 28:20...my mom was always writing down Bible verses and she could quote them too....she loved Bible verses.....even while baking a Pineapple "Sheath" cake :)
2 cup sugar
2 cups all purpose flour
1 teaspoon soda
1 pinch salt
2 eggs
1/3 cup oil
1 large can (20 oz.) pineapple un-drained
Mix and pour in cookie sheath pan.
Bake at 300 for 45 min.
Icing:
2/3 cup milk
1 cup sugar
1 cup pecans
1 stick oleo
1 teaspoon vanilla
1 cup coconut
Combine milk, sugar, oleo, and vanilla. Bring to a boil
Boil 10 minutes, add pecans and coconut.
Spread on hot cake!
Mary Jo Shipley's Cheese Ball
8oz. cream cheese
8 0z. shredded medium cheddar cheese
dash of paprika
warm cream cheese to room temperature
Mix both cheeses together in bowl.
Form into ball.
Place on serving plate.
Sprinkle with paprika
Chill and serve with crackers of you choice.
8 0z. shredded medium cheddar cheese
dash of paprika
warm cream cheese to room temperature
Mix both cheeses together in bowl.
Form into ball.
Place on serving plate.
Sprinkle with paprika
Chill and serve with crackers of you choice.
Soda Cracker Candy
I am not sure which sister missionaries shared this recipe with me...sure wish I could remember..this is an easy little treat :)
Line cookie sheet with foil.
oil foil well
Line foil completely with saltine crackers.
Boil on stove for two minutes, 1 cup butter, 1 cup brown sugar
Spread over crackers.
Bake at 350 for 5-10 minutes
Bake longer for a thicker caramel, shorter for a gooey caramel
remove from oven and sprinkle one 12 oz. package chocolate chips over crackers.
When melted, spread evenly with a knife.
Sprinkle with 1/2 cup chopped nuts.
Cool in fridge.
Break into pieces.
Makes a lot!
Line cookie sheet with foil.
oil foil well
Line foil completely with saltine crackers.
Boil on stove for two minutes, 1 cup butter, 1 cup brown sugar
Spread over crackers.
Bake at 350 for 5-10 minutes
Bake longer for a thicker caramel, shorter for a gooey caramel
remove from oven and sprinkle one 12 oz. package chocolate chips over crackers.
When melted, spread evenly with a knife.
Sprinkle with 1/2 cup chopped nuts.
Cool in fridge.
Break into pieces.
Makes a lot!
Pineapple Bake
4 cups fresh bread (broken up)
1 can chunk pineapple, drained
3 eggs
2 cups sugar
1 cup butter
In a bowl, combine pineapple and bread, toss together.
In separate bowl, combine eggs, sugar, and butter (do not melt butter)
Mix together on low speed.
Pour over bread mixture
cook on 375 for 35-45 minutes or until top is brown.
1 can chunk pineapple, drained
3 eggs
2 cups sugar
1 cup butter
In a bowl, combine pineapple and bread, toss together.
In separate bowl, combine eggs, sugar, and butter (do not melt butter)
Mix together on low speed.
Pour over bread mixture
cook on 375 for 35-45 minutes or until top is brown.
Caramel-Pecan Apple Pie
1 box of refrigerated pie crusts like Pillsbury in the dairy section, softened as directed on box
Filling:
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Topping:
1/3 cup caramel topping
2 to 4 tablespoons chopped pecans
Directions:
Heat oven to 425.
Make pie crusts as directed on box for Two-crust pie using 9-inch glass pie plate.
In large bowl, gently mix filling ingredients; spoon into crust lined pie plate.
Top with second crust; seal edges and flute.
Cut slits or shapes in several places in top crust.
Cover edge with 2-3 inch wide strips of foil to prevent excessive browning.
Remove foil during last 15 minutes of baking.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown.
Immediately after removing pie from oven, drizzle with caramel topping;
sprinkle with pecans.
Cool on cooling rack at least 2 hours before serving.
Filling:
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Topping:
1/3 cup caramel topping
2 to 4 tablespoons chopped pecans
Directions:
Heat oven to 425.
Make pie crusts as directed on box for Two-crust pie using 9-inch glass pie plate.
In large bowl, gently mix filling ingredients; spoon into crust lined pie plate.
Top with second crust; seal edges and flute.
Cut slits or shapes in several places in top crust.
Cover edge with 2-3 inch wide strips of foil to prevent excessive browning.
Remove foil during last 15 minutes of baking.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown.
Immediately after removing pie from oven, drizzle with caramel topping;
sprinkle with pecans.
Cool on cooling rack at least 2 hours before serving.
Neiman-Marcus Cookies
This Recipe may be halved.
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
1 tsp. soda
1 tsp. salt
2 cups sugar
8oz. Hershey bar, grated
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts, your choice
Measure oatmeal and blend in a blender to a fine powder.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey Gar, and nuts.
Roll into balls and place 2 inches apart on a cookie sheet.
Bake for 10 minutes at 375
Makes 112 cookies
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
1 tsp. soda
1 tsp. salt
2 cups sugar
8oz. Hershey bar, grated
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts, your choice
Measure oatmeal and blend in a blender to a fine powder.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey Gar, and nuts.
Roll into balls and place 2 inches apart on a cookie sheet.
Bake for 10 minutes at 375
Makes 112 cookies
Pumpkin Chocolate Chip Muffins
My friend , Jan Boone, shared this recipe with me:)
4 eggs
2 cups sugar
16oz. can pumpkin
1/2 cup oil (or substitute apple sauce)
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinammon
1 teaspoon salt
2 cups chocolate chips
Beat eggs, sugar, oil and pumpkin.
Add dry ingredients.
Fold in chocolate chips.
Bake at 400 for 16-20 min.
Makes about 30+ muffins
4 eggs
2 cups sugar
16oz. can pumpkin
1/2 cup oil (or substitute apple sauce)
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinammon
1 teaspoon salt
2 cups chocolate chips
Beat eggs, sugar, oil and pumpkin.
Add dry ingredients.
Fold in chocolate chips.
Bake at 400 for 16-20 min.
Makes about 30+ muffins
Wendy's Frosty
1 cup milk
1/2 cup Nestle's Quik
3 cups Softened Vanilla ice cream (place in refrigerator for 1 hour to soften)
Blend milk and Quik for 10 seconds on high speed in blender
"Pulse" in the ice cream until barely mixed.
1/2 cup Nestle's Quik
3 cups Softened Vanilla ice cream (place in refrigerator for 1 hour to soften)
Blend milk and Quik for 10 seconds on high speed in blender
"Pulse" in the ice cream until barely mixed.
Maw Maw's Banana Bread (Jennievie Bryant)
My mom made the best Banana bread...here is her recipe:)
2 cups self rising flour
1 cup sugar
2 eggs
1/4 cup oil or margarine
1 tablespoon vanilla extract
2 ripe bananas, mashed
1 cup milk
Cream together egg, oil, and sugar
then add flour gradually with milk, alternating
pour into bread pan and bake 1 hour or until done on 300
2 cups self rising flour
1 cup sugar
2 eggs
1/4 cup oil or margarine
1 tablespoon vanilla extract
2 ripe bananas, mashed
1 cup milk
Cream together egg, oil, and sugar
then add flour gradually with milk, alternating
pour into bread pan and bake 1 hour or until done on 300
Cream Cheese Pineapple Cake
Mix together 2 cups sugar, 2 eggs, and
then add 2 cups self rising flour
1-20 oz. can crushed pineapple with juice
1 cup chopped pecans
Mix together and bake at 350 for 35-40 min
Icing:
8oz. softened cream cheese,
1 stick butter,
2 cups powdered sugar
and 1 teaspoon vanilla
Mix and spread on warm cake.
then add 2 cups self rising flour
1-20 oz. can crushed pineapple with juice
1 cup chopped pecans
Mix together and bake at 350 for 35-40 min
Icing:
8oz. softened cream cheese,
1 stick butter,
2 cups powdered sugar
and 1 teaspoon vanilla
Mix and spread on warm cake.
Whoopie Pies
I got this recipe from Sister Turner in the Florence Mississippi ward. It's so good...you can't eat just one :)
2 pkgs Betty Crocker Devil Food Cake Mix
1 1/2 cups Crisco Shortening
4 eggs
1 teaspoon vanilla
Blend all ingredients and roll into balls
Place a few inches apart and bake on 350 10 minutes
Filling: 1/2 pkg cream cheese
1 pound and a little more of powdered sugar
1 stick butter, softened
1 teaspoon vanilla
Place filling in between 2 cookies....and whoopie! they are good :)
2 pkgs Betty Crocker Devil Food Cake Mix
1 1/2 cups Crisco Shortening
4 eggs
1 teaspoon vanilla
Blend all ingredients and roll into balls
Place a few inches apart and bake on 350 10 minutes
Filling: 1/2 pkg cream cheese
1 pound and a little more of powdered sugar
1 stick butter, softened
1 teaspoon vanilla
Place filling in between 2 cookies....and whoopie! they are good :)
My Special Ice Cream Birthday Cake
My son Daniel wanted an ice cream cake once for a birthday. I didn't want to pay all that money for what was actually ice cream frozen in the shape of a cake with 1 tiny layer of oreo crunch in the middle....so I talked him into letting me make him an ice cream cake and this is what I came up with.....it was a hit.....and he loved it!!!
Buy 2 quarts of soft serve ice cream at Dairy Queen, or Bops or your favorite ice cream store.
You probably won't use it all, but that is ok, you can save some for later :)
Use 2 9-inch cake pans and bake a chocolate cake or the flavor cake you enjoy..
Let cool completely, wrap , and freeze.
Line a gallon ice cream bucket with Press & Seal (or whatever bucket you want to use)
make the first layer on the bottom with the choc cake
then spoon in soft serve ice cream for a layer
On top of that-- layer crushed Reeses peanut butter cups
Next layer is the other cake
On top of the cake, layer crushed Oreos
Spoon in another layer of ice cream on top of the oreos
Finish with a layer of chunked Resses peanut butter cups on top.
Wrap all sides and top with Press & Seal and freeze .
When ready to serve , thaw for a few minutes, then unwrap and lift out of bucket
Put on a nice plate and slice....yummy!!!
Buy 2 quarts of soft serve ice cream at Dairy Queen, or Bops or your favorite ice cream store.
You probably won't use it all, but that is ok, you can save some for later :)
Use 2 9-inch cake pans and bake a chocolate cake or the flavor cake you enjoy..
Let cool completely, wrap , and freeze.
Line a gallon ice cream bucket with Press & Seal (or whatever bucket you want to use)
make the first layer on the bottom with the choc cake
then spoon in soft serve ice cream for a layer
On top of that-- layer crushed Reeses peanut butter cups
Next layer is the other cake
On top of the cake, layer crushed Oreos
Spoon in another layer of ice cream on top of the oreos
Finish with a layer of chunked Resses peanut butter cups on top.
Wrap all sides and top with Press & Seal and freeze .
When ready to serve , thaw for a few minutes, then unwrap and lift out of bucket
Put on a nice plate and slice....yummy!!!
Mandarin Orange Pie by Judy Parnell
My sweet friend Judy Parnell made this for one of our get togethers and I had to have the recipe. This makes 2 pies so I made it once...served one pie for Sunday dinner dessert and the next day I started on the 2nd pie and in 3 days I had eaten the whole pie!!! It's that good and that light and not too sweet :)
1 can condensed milk
1 can drained mandarin oranges
3/4 cup pecans
1/4 cup lemon juice
12 oz. cool whip
2 shallow pie crusts
Bake pie crusts as directed and let cool or use graham cracker crusts pie shell
mix all ingredients , pour into shells, and refrigerate
1 can condensed milk
1 can drained mandarin oranges
3/4 cup pecans
1/4 cup lemon juice
12 oz. cool whip
2 shallow pie crusts
Bake pie crusts as directed and let cool or use graham cracker crusts pie shell
mix all ingredients , pour into shells, and refrigerate
Angel Food Cake Surprise
My Aunt Beck makes this and I love it!!!
1 sugar free angel food cake (can find in Kroger or Smith's deli)
2 large sugar free vanilla pudding made by directions on package.
8 oz. cool whip free
fresh strawberries
bananas
Break angel food cake apart into pieces
mix all other ingredients in and enjoy
1 sugar free angel food cake (can find in Kroger or Smith's deli)
2 large sugar free vanilla pudding made by directions on package.
8 oz. cool whip free
fresh strawberries
bananas
Break angel food cake apart into pieces
mix all other ingredients in and enjoy
Snow Ice Cream
One of the most amazing things I've heard in a while is when some missionaries from Utah that were serving in Mississippi, told me that they had never had snow icecream!!...WHAT? ARE YOU KIDDING ME??? all that fresh snow in Utah and you've never made snow ice cream...it is the best, taste like homemade with an electric mixer!!...and oh so easy...
all you do is take 1 gallon of fresh snow and stir in 1 cup white sugar and 1 tablespoon vanilla extract to taste (get just as sweet as you want) and then add milk (maybe about 2 cups) for the desired consistency. Serve at once.
OR :
you can take 8 cups of snow, or shaved ice
mix with 1 can sweetened condensed milk and 1 teaspoon of vanilla extract and stir.
serve immediately!!
all you do is take 1 gallon of fresh snow and stir in 1 cup white sugar and 1 tablespoon vanilla extract to taste (get just as sweet as you want) and then add milk (maybe about 2 cups) for the desired consistency. Serve at once.
OR :
you can take 8 cups of snow, or shaved ice
mix with 1 can sweetened condensed milk and 1 teaspoon of vanilla extract and stir.
serve immediately!!
Meme's Sugar Cookies
3 cups all purpose flour
3/4 teaspoon baking powder
1 cup unsalted real butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
powdered sugar, for rolling out dough
Sift together flour, baking powder and salt
Set aside
place butter and sugar in large bowl of electric stand mixer and beat until light in color
Add egg and milk and beat to combine
Put mixer on low speed and gradually add flour
Beat until mixture pulls away from the side of the bowl
Divide the dough in half, wrap in waxed paper and refrigerate for 2 hours.
Preheat oven to 375
Sprinkle surface where you will roll out dough with the powdered sugar
Roll, cut, place on cookie sheets and bake for 7-9 minutes until just brown around edges.
Serve as is or put icing on them.
Meme's best Christmas cookies:
She swirls some green icing down the middle
Add yellow and red and white lights
Dough will keep in fridge for a week in airtight container.
3/4 teaspoon baking powder
1 cup unsalted real butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
powdered sugar, for rolling out dough
Sift together flour, baking powder and salt
Set aside
place butter and sugar in large bowl of electric stand mixer and beat until light in color
Add egg and milk and beat to combine
Put mixer on low speed and gradually add flour
Beat until mixture pulls away from the side of the bowl
Divide the dough in half, wrap in waxed paper and refrigerate for 2 hours.
Preheat oven to 375
Sprinkle surface where you will roll out dough with the powdered sugar
Roll, cut, place on cookie sheets and bake for 7-9 minutes until just brown around edges.
Serve as is or put icing on them.
Meme's best Christmas cookies:
She swirls some green icing down the middle
Add yellow and red and white lights
Dough will keep in fridge for a week in airtight container.
Cornbeef Ball
2 pkg. corn beef
2 8oz. cream cheese
1/2 cup green onion tops
1/2 teaspoon Accent
1/8 teaspoon Garlic powder
crushed nuts (walnuts or pecans)
add all ingredients except nuts...mix well
roll into ball
roll ball into nuts
serve with crackers
2 8oz. cream cheese
1/2 cup green onion tops
1/2 teaspoon Accent
1/8 teaspoon Garlic powder
crushed nuts (walnuts or pecans)
add all ingredients except nuts...mix well
roll into ball
roll ball into nuts
serve with crackers
Spoon Rolls
2 pkg. yeast
2 cups warm water
1 1/2 sticks butter melted
1 egg
1/4 c sugar
4 cups self rising flour
Mix with mixer and store in covered bowl in refrigerator.
Spoon into greased muffin tins or greased cookie sheets.
Bake in oven at 400 until tops are brown.
2 cups warm water
1 1/2 sticks butter melted
1 egg
1/4 c sugar
4 cups self rising flour
Mix with mixer and store in covered bowl in refrigerator.
Spoon into greased muffin tins or greased cookie sheets.
Bake in oven at 400 until tops are brown.
Pretzel Salad
Crust:
1/2 cup crushed pretzels
1 stick butter
1/2 cup sugar
Mix together well and press into pan.
Bake at 350 for 10 min.
Cool completely
Filling:
1 8oz.package cream cheese, softened
1 cup sugar
8 oz. cool whip
Mix well and spread over crust
Topping:
1 large strawberry jello
1 10oz.package frozen strawberries
1 cup boiling water.
pour water over jello and mix,
stir in frozen strawberries and pour over cream cheese mixture.
Chill until set.
Tip: If the strawberries are still frozen, this will help to cool the jello down so it won't be too hot when you pour over the cream cheese.
1/2 cup crushed pretzels
1 stick butter
1/2 cup sugar
Mix together well and press into pan.
Bake at 350 for 10 min.
Cool completely
Filling:
1 8oz.package cream cheese, softened
1 cup sugar
8 oz. cool whip
Mix well and spread over crust
Topping:
1 large strawberry jello
1 10oz.package frozen strawberries
1 cup boiling water.
pour water over jello and mix,
stir in frozen strawberries and pour over cream cheese mixture.
Chill until set.
Tip: If the strawberries are still frozen, this will help to cool the jello down so it won't be too hot when you pour over the cream cheese.
Porches Bread Pudding with Almond Sauce
Selected by Mississippi Magazine as one of the top 20 recipes for its 20th anniversary issue. This is a Porches Restaurant signature dish. Not nearly as heavy as the traditional New Orleans - style bread pudding, it has more of an egg custard taste and feel. Serves 12
On a side note: When I made this, I used Lion House Rolls and only 1/2 teaspoon of almond extract with 1 teaspoon of vanilla extract in the sauce. It was perfect!!!
6 large eggs
1 1/2 cups sugar
1 quart half-and half
6 leftover dinner rolls
1 tsp. vanilla extract
Whisk eggs until light colored. Whisk in sugar. Add half -and-half and vanilla, and mix well.
pour into lightly greased Pyrex pan. Tear rolls into 4 to 6 pieces and drop into pudding mixture. Lightly press rolls into mixture. Bake at 350 degrees for 45 minutes or until set.
Let cool for about 10 minutes, top with almond sauce.
Almond Sauce:
In a saucepan, bring to a boil:
1 cup sugar
1/2 cup butter
1 Tablespoon all-purpose flour
6 oz. evaporated milk
Remove from heat.
Stir in 1 1/2 tsp. almond extract
Tips:
The whisking of the eggs and sugar makes all the difference. Beat and whisk the eggs until light colored, then whisk some more. Add the sugar and whisk again until fully incorporated. Porches Restaurant uses leftover rolls, but any soft dinner roll will suffice. They even say that hotdog buns make the best pudding :)Cover the top of the egg mixture with the torn rolls and press gently into mixture. Place straightway into the oven; no soaking required!!
On a side note: When I made this, I used Lion House Rolls and only 1/2 teaspoon of almond extract with 1 teaspoon of vanilla extract in the sauce. It was perfect!!!
6 large eggs
1 1/2 cups sugar
1 quart half-and half
6 leftover dinner rolls
1 tsp. vanilla extract
Whisk eggs until light colored. Whisk in sugar. Add half -and-half and vanilla, and mix well.
pour into lightly greased Pyrex pan. Tear rolls into 4 to 6 pieces and drop into pudding mixture. Lightly press rolls into mixture. Bake at 350 degrees for 45 minutes or until set.
Let cool for about 10 minutes, top with almond sauce.
Almond Sauce:
In a saucepan, bring to a boil:
1 cup sugar
1/2 cup butter
1 Tablespoon all-purpose flour
6 oz. evaporated milk
Remove from heat.
Stir in 1 1/2 tsp. almond extract
Tips:
The whisking of the eggs and sugar makes all the difference. Beat and whisk the eggs until light colored, then whisk some more. Add the sugar and whisk again until fully incorporated. Porches Restaurant uses leftover rolls, but any soft dinner roll will suffice. They even say that hotdog buns make the best pudding :)Cover the top of the egg mixture with the torn rolls and press gently into mixture. Place straightway into the oven; no soaking required!!
Thursday, August 11, 2011
Philadelphia Chocolate Vanilla Swirl Cheesecake....The "Can I get the Recipe?" recipe
Mary Jo Shipley served this at a dinner one night and the title serves it well.....I definitely asked for the recipe.
20 Oreos cookies crushed (about 2 cups)
3 tablespoons butter, melted
4 packages of 8oz. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs
6 squares Baker's Semi Sweet Baking Chocolate, melted, cooled
Preheat oven to 325
Line 13 x 9 baking pan with foil, with ends of foil extending over sides of pan.
Mix cookie crumbs and butter,
Press firmly onto bottom of prepared pan.
Bake 10 min.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
Add sour cream, mix well.
Add eggs, one at a time, beating on low speed after each addition just until blended.
Remove 1 cup of the batter , set aside.
Stir melted chocolate into remaining batter in large bowl
pour over crust.
Top with spoonfuls of remaining 1 cup plain batter
cut through batters with knife several times for swirling effect.
Bake 40 min. or until center is almost set. Cool.
Refrigerate at least 4 hours or overnight
Use foil handles to lift cheesecake from pan before cutting to serve.
Store any leftover cheesecake in refrigerator.
Makes 16 servings.
Sister Barbara Perkins' Cherry Dessert
I attended a Relief Society party once and tasted this and instantly asked who made it?????
My sweet friend, Sister Perkins shared this wonderful dessert recipe with me....
Press 1 can of crescent rolls into the bottom and stretch it 1/4 way up the sides of a 9 x 13 dish
Mix together 2 --8oz cream cheese packages, 1 egg white, 3/4 cup powdered sugar.
Mix well and spread over rolls
Spread 1 can cheery pie filling on top of cream cheese mixture
Put another can of crescent rolls on top (it's tricky so be careful!)
Bake at 350 for 30 minutes
Mix together 1 teasoon vanilla extract, 2 tablespoons sugar, 3/4 cups powdered sugar
and drizzle on top :)
My sweet friend, Sister Perkins shared this wonderful dessert recipe with me....
Press 1 can of crescent rolls into the bottom and stretch it 1/4 way up the sides of a 9 x 13 dish
Mix together 2 --8oz cream cheese packages, 1 egg white, 3/4 cup powdered sugar.
Mix well and spread over rolls
Spread 1 can cheery pie filling on top of cream cheese mixture
Put another can of crescent rolls on top (it's tricky so be careful!)
Bake at 350 for 30 minutes
Mix together 1 teasoon vanilla extract, 2 tablespoons sugar, 3/4 cups powdered sugar
and drizzle on top :)
Meme's Bumbleberry Pie
Excellent pie, everyone loves it, also you can use store bought pie crusts if you'd like.
3 cups blackberries
2 cups raspberries
1 cup blueberries
1 1/4 cup sugar
1/2 cup flour
1 tablespoon lemon juice
1 tablespoon butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 9-inch pie crusts, unbaked
In large bowl combine berries, sugar, flour, lemon juice, Cinnamon, and nutmeg.
Stir gently to mix.
Line pie plate with unbaked pie crust.
Spoon filling into crust.Top with butter, then add top crust.
Seal edges and flute.
Cut slits in top crust to vent.
Brush cream or egg wash on top of crust. Sprinkle with sugar.
Place pie on baking sheet to prevent spillage.
Bake 50-60 min.
First 10 min on 400 , then turn down to 350.
If crust edges brown too quickly, cover with foil.
Cool on wire rack.
***Any combination of berries will work just as well. ****
3 cups blackberries
2 cups raspberries
1 cup blueberries
1 1/4 cup sugar
1/2 cup flour
1 tablespoon lemon juice
1 tablespoon butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 9-inch pie crusts, unbaked
In large bowl combine berries, sugar, flour, lemon juice, Cinnamon, and nutmeg.
Stir gently to mix.
Line pie plate with unbaked pie crust.
Spoon filling into crust.Top with butter, then add top crust.
Seal edges and flute.
Cut slits in top crust to vent.
Brush cream or egg wash on top of crust. Sprinkle with sugar.
Place pie on baking sheet to prevent spillage.
Bake 50-60 min.
First 10 min on 400 , then turn down to 350.
If crust edges brown too quickly, cover with foil.
Cool on wire rack.
***Any combination of berries will work just as well. ****
Reindeer Chow
Ingredients:
1 stick butter
1 cup chocolate chips
1/2 cup peanut butter
7 cups Rice chex cereal
2 cups powdered sugar
Directions:
Melt the butter, chocolate chips, and peanut butter in a roaster, mix.
Add cereal and coat well.
Put the powdered sugar into a bowl.
Add coated cereal and cover with sugar.
1 stick butter
1 cup chocolate chips
1/2 cup peanut butter
7 cups Rice chex cereal
2 cups powdered sugar
Directions:
Melt the butter, chocolate chips, and peanut butter in a roaster, mix.
Add cereal and coat well.
Put the powdered sugar into a bowl.
Add coated cereal and cover with sugar.
Caramel Pecan Cheesecake Bars
A few years back, I sold this dessert to a restaurant...not sure what they called it...but you just can't go wrong with caramel, pecans, and cheesecake :)
2 cups graham cracker crumbs
1/2 cup melted butter
4 pkgs of 8-oz. cream cheese
3/4 cup sugar
1/2 cup all purpose flour
3 large eggs
1 tablespoon vanilla extract
Stir graham crumbs and melted butter.
Press into greased 13 x 9 pan
Bake at 350 for 8 min.
Cool on wire rack.
Beat cream cheese until smooth on medium speed
Combine sugar and flour slowly into mixture until blended
Add eggs one at a time until blended
Stir in vanilla
Pour mixture over crust and spread evenly to edge.
Bake at 350 for 40 min or until set
Cool on wire rack.
Pour warm frosting over cheesecake
Cover and chill for 8 hours.
Cut into large bars.
Quick Caramel-Pecan frosting:
2 cans 14 oz. condensed milk
1/2 cup firmly packed brown sugar
1/2 cup butter (1 stick)
1 teaspoon vanilla
Put all into 3 quart saucepan.
Bring to a boil, stirring constantly over medium heat.
Cook stirring constantly for 3-5 min. or until it reaches pudding like thickness.
Stir in 1 1/2 cups chopped toasted pecans.
2 cups graham cracker crumbs
1/2 cup melted butter
4 pkgs of 8-oz. cream cheese
3/4 cup sugar
1/2 cup all purpose flour
3 large eggs
1 tablespoon vanilla extract
Stir graham crumbs and melted butter.
Press into greased 13 x 9 pan
Bake at 350 for 8 min.
Cool on wire rack.
Beat cream cheese until smooth on medium speed
Combine sugar and flour slowly into mixture until blended
Add eggs one at a time until blended
Stir in vanilla
Pour mixture over crust and spread evenly to edge.
Bake at 350 for 40 min or until set
Cool on wire rack.
Pour warm frosting over cheesecake
Cover and chill for 8 hours.
Cut into large bars.
Quick Caramel-Pecan frosting:
2 cans 14 oz. condensed milk
1/2 cup firmly packed brown sugar
1/2 cup butter (1 stick)
1 teaspoon vanilla
Put all into 3 quart saucepan.
Bring to a boil, stirring constantly over medium heat.
Cook stirring constantly for 3-5 min. or until it reaches pudding like thickness.
Stir in 1 1/2 cups chopped toasted pecans.
Diebetic Banana Pie
I made this for my mom and dad one time and they loved it:)
2 cups fresh banana slices
reduced fat graham cracker pie crust
Fat Free / Sugar Free Banana cream Jello pudding mix
2/3 cup dry milk
1/2 c diet 7-up
1 cup of cool whip free
Place bananas in pie crust
use a wire whisk to mix dry pudding mix, dry milk, and diet 7-up
Blend in cool whip and spread over bananas
chill and serve
2 cups fresh banana slices
reduced fat graham cracker pie crust
Fat Free / Sugar Free Banana cream Jello pudding mix
2/3 cup dry milk
1/2 c diet 7-up
1 cup of cool whip free
Place bananas in pie crust
use a wire whisk to mix dry pudding mix, dry milk, and diet 7-up
Blend in cool whip and spread over bananas
chill and serve
Chunky Mallow Candy
Makes 1 batch
1 cup crunchy peanut butter
12 oz. bag of chocolate chips
4 cups miniature marshmallows
Melt together peanut butter and chocolate chips in microwave.
Stir and allow to cool slightly (so as not to melt marshmallows).
In large bowl, pour chocolate mixture over marshmallows.
Stir until marshmallows are completely coated.
Pour into buttered pan and chill.
Cut into squares and ENJOY!
1 cup crunchy peanut butter
12 oz. bag of chocolate chips
4 cups miniature marshmallows
Melt together peanut butter and chocolate chips in microwave.
Stir and allow to cool slightly (so as not to melt marshmallows).
In large bowl, pour chocolate mixture over marshmallows.
Stir until marshmallows are completely coated.
Pour into buttered pan and chill.
Cut into squares and ENJOY!
Buckeyes
makes 4 dozen---HOW CAN YOU GO WRONG WITH PEANUT BUTTER & CHOCOLATE???
Ingredients
1 box and 1 cup of powdered sugar
2 sticks butter, melted
1 1/2 cup peanut butter
12 oz. chocolate chips
1/4 cake paraffin wax
Directions:
Mix powdered sugar, butter, and peanut butter until well blended.
Roll into small 1-inch balls
Place on waxed paper on cookie sheet;
chill until hard
In the meantime, melt chocolate chips and paraffin en double boiler.
Dip bottom 2/3rd's of each ball into chocolate mixture with a toothpick.
Put on waxed paper until cool.
Ingredients
1 box and 1 cup of powdered sugar
2 sticks butter, melted
1 1/2 cup peanut butter
12 oz. chocolate chips
1/4 cake paraffin wax
Directions:
Mix powdered sugar, butter, and peanut butter until well blended.
Roll into small 1-inch balls
Place on waxed paper on cookie sheet;
chill until hard
In the meantime, melt chocolate chips and paraffin en double boiler.
Dip bottom 2/3rd's of each ball into chocolate mixture with a toothpick.
Put on waxed paper until cool.
Dad's Lemon Pie (that's what Amy calls it)
Heidi Baldree's sister-in-law, Amy Specker, brought this lemon pie to a dinner over at Heidi's and for months my husband, Terry, has BEGGED me to get the recipe! well...i got it today and just count that as brownie points with my husband:) and when I make it this weekend, it's a homerun for me :)
Crust:
Vanilla wafers crushed, with about 3-4 tbs of melted butter.
I line the pie plate with whole vanilla wafers after I've spread in the pie crust. It looks nice, tastes good, and makes the pie pieces come out of the plate easier.
Filling:
Juice from 1-2 lemons (I always add about 3-4 lemons b/c I like it real tart, or you can use the bottled lemon juice)
1 - 15oz can sweetened condensed milk
2 egg yolks
Mix the above filling ingredients and then pour over the crust.
Bake at 325 for 20 minutes. Chill overnight.
*You might want to let Margret know that I doubled the recipe that we had the night she and her husband came to dinner. It's real easy! Enjoy!!Thanks,Amy
Crust:
Vanilla wafers crushed, with about 3-4 tbs of melted butter.
I line the pie plate with whole vanilla wafers after I've spread in the pie crust. It looks nice, tastes good, and makes the pie pieces come out of the plate easier.
Filling:
Juice from 1-2 lemons (I always add about 3-4 lemons b/c I like it real tart, or you can use the bottled lemon juice)
1 - 15oz can sweetened condensed milk
2 egg yolks
Mix the above filling ingredients and then pour over the crust.
Bake at 325 for 20 minutes. Chill overnight.
*You might want to let Margret know that I doubled the recipe that we had the night she and her husband came to dinner. It's real easy! Enjoy!!Thanks,Amy
Chocolate Chunk Pecan Pie
well if you love pecan pie like I do AND you are a chocoholic like I am, then this is the pie for you....the best of both :)
1 unbaked 9 inch (4 cup volume) deep-dish pie shell
3 large eggs
1 cup light corn syrup (Karo)
1/2 cup sugar
1/2 stick butter, melted
1 teaspoon vanilla extract
1 cup pecan halves, coarsely chopped
3/4 cup semi-sweet chocolate chunks
Preheat oven to 350
Combine eggs, corn syrup, sugar, butter, and vanilla in medium bowl with a wire whisk.
Stir in pecans.
Sprinkle chunks over bottom of crust.
Pour pecan mixture into pie shell.
Bake for 50 - 55 minutes or until knife inserted 2 inches from center comes out with a little bits of filling attached.
If browning too quickly, cover with foil.
Cool on wire rack for 2 hours
Refrigerate until serving time.
Makes 8 servings.
***If using frozen pie shell, use deep dish style. Do not thaw. Bake on baking sheet.***
1 unbaked 9 inch (4 cup volume) deep-dish pie shell
3 large eggs
1 cup light corn syrup (Karo)
1/2 cup sugar
1/2 stick butter, melted
1 teaspoon vanilla extract
1 cup pecan halves, coarsely chopped
3/4 cup semi-sweet chocolate chunks
Preheat oven to 350
Combine eggs, corn syrup, sugar, butter, and vanilla in medium bowl with a wire whisk.
Stir in pecans.
Sprinkle chunks over bottom of crust.
Pour pecan mixture into pie shell.
Bake for 50 - 55 minutes or until knife inserted 2 inches from center comes out with a little bits of filling attached.
If browning too quickly, cover with foil.
Cool on wire rack for 2 hours
Refrigerate until serving time.
Makes 8 servings.
***If using frozen pie shell, use deep dish style. Do not thaw. Bake on baking sheet.***
Maw' Maw's Apple Pie (Jennievie Bryant)
This is my mom's apple pie recipe :)
3 large green apples, cored, and sliced.
Put in pieshell
Stir together 1 1/2 teaspoons of flour, 1/2 cup sugar,
and 1/2 teaspoon of cinnamon.
Melt 1/2 stick of butter and stir in flour
Pour mixture over apples.
Put on top crust and flute.
Melt 1/2 stick butter, and 1 teaspoon sugar and put on top.
Bake 325 to 350 about 30-40 minutes.
3 large green apples, cored, and sliced.
Put in pieshell
Stir together 1 1/2 teaspoons of flour, 1/2 cup sugar,
and 1/2 teaspoon of cinnamon.
Melt 1/2 stick of butter and stir in flour
Pour mixture over apples.
Put on top crust and flute.
Melt 1/2 stick butter, and 1 teaspoon sugar and put on top.
Bake 325 to 350 about 30-40 minutes.
Sarrah Cronin's Brownie Delight (that's what we call it anyways)
One night my son Daniel came home from a church activity and said Sarrah Cronin made this really good dessert, you need to get the recipe from her...so I did and here it is. (in her own words).....Super easy and oh so good ! Thanks Sarrah :)
all it is is:
you buy a box of brownies, any kind really. Mix it up according to the directions.
Then, you take two king size (the biggest size there is) of a Symphony bar with the toffee and almonds in it.
I break it up and layer and you put it on top of the brownie mix in the pan.
Push them down a little in to the mix.
Bake as directed. Cool. Cut.
Then I put a dollop of extra creamy cool whip on the top and sprinkle with heath toffee bits.
and waalaa! Hope that makes sense!! enjoy!
all it is is:
you buy a box of brownies, any kind really. Mix it up according to the directions.
Then, you take two king size (the biggest size there is) of a Symphony bar with the toffee and almonds in it.
I break it up and layer and you put it on top of the brownie mix in the pan.
Push them down a little in to the mix.
Bake as directed. Cool. Cut.
Then I put a dollop of extra creamy cool whip on the top and sprinkle with heath toffee bits.
and waalaa! Hope that makes sense!! enjoy!
Wednesday, August 10, 2011
Meme's Apricot Nectrine Cake
one box of Lemon Supreme Cake, preferably Duncan Hines
8 oz. Apricot Nectar (may have to look in the baby food department, if they don't have it on the juice shelf)
In mixer, blend cake mix with apricot nectar
and 1 box of lemon jello
1/2 c Crisco oil
4 eggs...1 at a time!
1/2 cup sugar
1 teaspoon vanilla extract
Bake in tube pan at 325 until done
Cool 15 minutes
Remove from pan
Mix 1 cup powdered sugar
Juice of a lemon
Pour over cake
(i poke holes in mine so it will soak in good!!!)
8 oz. Apricot Nectar (may have to look in the baby food department, if they don't have it on the juice shelf)
In mixer, blend cake mix with apricot nectar
and 1 box of lemon jello
1/2 c Crisco oil
4 eggs...1 at a time!
1/2 cup sugar
1 teaspoon vanilla extract
Bake in tube pan at 325 until done
Cool 15 minutes
Remove from pan
Mix 1 cup powdered sugar
Juice of a lemon
Pour over cake
(i poke holes in mine so it will soak in good!!!)
Tuesday, August 9, 2011
Meme's Hummingbird Cake
3 cups all purpose flour
2 c. sugar
1 tsp salt
1 tsp soda
1 tsp. ground cinnamon
3 eggs, beaten
1 1/2 c. salad oil
1 1/2 tsp. vanilla
1 - 8oz. can crushed pineapple, undrained
2 c. chopped bananas
2 c. chopped pecans
Cream cheese frosting
Combine dry ingredients. in a large mixing bowl;
add eggs and salad oil, stirring until dry ingred. are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans and bananas.
Spoon batter into 3 well greased and floured 9 inch cake pans.
Bake at 350 for 25-30 minutes or until cake tests done.
Cool in pans 10 minutes,
remove and cool completely.
Spread frosting between layers and on top and sides of cake.
Sprinkle with 1 cup chopped pecans.
Frost the entire cake
Put pecan halves on top of cake.
Cream Cheese frosting:
1 8 oz. packages of cream cheese, softened
1 cup butter
2 pounds powdered sugar
2 tsp. vanilla
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla.
2 c. sugar
1 tsp salt
1 tsp soda
1 tsp. ground cinnamon
3 eggs, beaten
1 1/2 c. salad oil
1 1/2 tsp. vanilla
1 - 8oz. can crushed pineapple, undrained
2 c. chopped bananas
2 c. chopped pecans
Cream cheese frosting
Combine dry ingredients. in a large mixing bowl;
add eggs and salad oil, stirring until dry ingred. are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans and bananas.
Spoon batter into 3 well greased and floured 9 inch cake pans.
Bake at 350 for 25-30 minutes or until cake tests done.
Cool in pans 10 minutes,
remove and cool completely.
Spread frosting between layers and on top and sides of cake.
Sprinkle with 1 cup chopped pecans.
Frost the entire cake
Put pecan halves on top of cake.
Cream Cheese frosting:
1 8 oz. packages of cream cheese, softened
1 cup butter
2 pounds powdered sugar
2 tsp. vanilla
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla.
Chocolate Delight
Crust:
1 cup flour
I stick melted butter
1 cup finely chopped pecans
Mix all ingredients, spread into 9x13 baking dish and bake for 20 minutes at 350. Cool.
Filling:
4 cups Cool Whip , divided
1 cup confectioners' sugar
1 pkg.(8 oz) cream cheese, softened
1 (3 oz) pkg chocolate instant pudding
1 (3 oz) pkg vanilla instant pudding
3 cups milk
1 Hershey's bar, frozen, grated
Mix 1 cup Cool Whip, confectioner's sugar, and cream cheese.
Spread over cooled crust.
Mix both puddings with milk. Let stand for a few minutes to thicken.
Pour over cream cheese layer and top with remaining Cool Whip.
Sprinkle with grated Hershey bar.
Keep chilled until ready to serve.
Cafe Rio's Sweet Pork Salad by Amy Ouellette
Ok, all of you Cafe Rio lovers...here it is...the recipe to the well loved and craved for CAFE RIO SWEET PORK SALAD
There are 3 parts to the salad: the rice, the pork, and the dressing.
[ LIME-CILANTRO RICE ]
2 Tbsp. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic
Heat oil in a large skillet.
Add rice, cilantro, and garlic.
Saute 3-5 minutes, stirring frequently.
Add water and lime juice and bring to boil.
Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes).
You can also use a rice cooker if you have one
[ CAFE RIO PORK ]
pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar
Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours.
Drain off water.
Cut pork in thirds.
Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high.
Shred pork with forks.
Leave it on low until ready to serve.
[ CREAMY TOMATILLA SALAD DRESSING ]
1 packet hidden valley ranch buttermilk dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1 tsp. crushed garlic
 ¾ bunch fresh cilantro
1 tsp. cayenne pepper (1/2 tsp if you dont like real spicy!)
juice from 1 lime (about 2 Tablespoons.)
salt & pepper
Blend all ingredients in the blender. Refrigerate.
[ SERVING ]
Of course you can assemble everything burrito-style. I prefer salad-style.
For one serving, I first put a tortilla on a plate then put rice, pork, some chopped lettuce, and the dressing.
Finally, garnish your salad with shredded cheese, tomatoes, sliced avocados, or whatever you want.
Note: I strongly prefer and recommend the uncooked tortillas over regular ol' packaged tortillas. Check the refrigerated section of the grocery store.
Just throw the tortilla in a pan over the stove top, give it a few flips, and it's cooked.
There are 3 parts to the salad: the rice, the pork, and the dressing.
[ LIME-CILANTRO RICE ]
2 Tbsp. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic
Heat oil in a large skillet.
Add rice, cilantro, and garlic.
Saute 3-5 minutes, stirring frequently.
Add water and lime juice and bring to boil.
Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes).
You can also use a rice cooker if you have one
[ CAFE RIO PORK ]
pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar
Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours.
Drain off water.
Cut pork in thirds.
Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high.
Shred pork with forks.
Leave it on low until ready to serve.
[ CREAMY TOMATILLA SALAD DRESSING ]
1 packet hidden valley ranch buttermilk dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1 tsp. crushed garlic
 ¾ bunch fresh cilantro
1 tsp. cayenne pepper (1/2 tsp if you dont like real spicy!)
juice from 1 lime (about 2 Tablespoons.)
salt & pepper
Blend all ingredients in the blender. Refrigerate.
[ SERVING ]
Of course you can assemble everything burrito-style. I prefer salad-style.
For one serving, I first put a tortilla on a plate then put rice, pork, some chopped lettuce, and the dressing.
Finally, garnish your salad with shredded cheese, tomatoes, sliced avocados, or whatever you want.
Note: I strongly prefer and recommend the uncooked tortillas over regular ol' packaged tortillas. Check the refrigerated section of the grocery store.
Just throw the tortilla in a pan over the stove top, give it a few flips, and it's cooked.
Mary Loucell's Chocolate Muffins
1 c. old fashioned rolled oats (not instant)
1 c. non-fat milk
1 c. whole wheat flour
2/3 c. Splenda brown sugar ( I used 1/2 c regular brown sugar)
2/3 c. unsweetened applesauce (can use cottage cheese and lower calories to 82 ea)
2 egg whites (I used 1 egg)
1 tsp. baking powder
1/2 tsp. baking soda
4-6 tbsp. unsweetened cocoa powder
1/2 tsp. salt
1 c. dark chocolate chips (I used 1/2 c Nestle choc chips)
You can add 1 teaspoon cinnamon and 1 teaspoon vanilla and nuts
(If you use 1/2 c brown sugar and 1/2 c choc chips and 1 egg the muffin is about 140 calories each)
Directions
Soak the oats in milk for about one hour.
Preheat the oven to 400 degrees and then spray the muffin pan with cooking spray. (Don't use muffin cups because they can stick to the muffin).
Combine the oat mixture with the applesauce and egg whites, and mix until combined.
In a separate bowl, whisk the dry ingredients together.
Add the wet ingredients to the dry mix until just combined.
Add the chocolate chips.
Do not over-mix or the muffins will be tough.
Spoon the mixture into the muffin pan, forming a total of 12 muffins.
Bake for 20-25 minutes, or until done.
Remove from pan and enjoy.
Number of Servings: 12
1 c. non-fat milk
1 c. whole wheat flour
2/3 c. Splenda brown sugar ( I used 1/2 c regular brown sugar)
2/3 c. unsweetened applesauce (can use cottage cheese and lower calories to 82 ea)
2 egg whites (I used 1 egg)
1 tsp. baking powder
1/2 tsp. baking soda
4-6 tbsp. unsweetened cocoa powder
1/2 tsp. salt
1 c. dark chocolate chips (I used 1/2 c Nestle choc chips)
You can add 1 teaspoon cinnamon and 1 teaspoon vanilla and nuts
(If you use 1/2 c brown sugar and 1/2 c choc chips and 1 egg the muffin is about 140 calories each)
Directions
Soak the oats in milk for about one hour.
Preheat the oven to 400 degrees and then spray the muffin pan with cooking spray. (Don't use muffin cups because they can stick to the muffin).
Combine the oat mixture with the applesauce and egg whites, and mix until combined.
In a separate bowl, whisk the dry ingredients together.
Add the wet ingredients to the dry mix until just combined.
Add the chocolate chips.
Do not over-mix or the muffins will be tough.
Spoon the mixture into the muffin pan, forming a total of 12 muffins.
Bake for 20-25 minutes, or until done.
Remove from pan and enjoy.
Number of Servings: 12
Amy / Heidi Baldree's Hot Dip
Amy's Hot Dip (in Heidi Baldrees words)
2 cans mexicorn
2 cups shredded cheddar (I'm very generous in the cheese department. I may even use a little more than 2 cups.)
2 cans green chilies (these are small cans...smaller than the mexicorn cans)
1/2 cup (or less) of diced jalapenos
5 or 6 stalks of green onion
1/2 cup sour cream
1/4 to 1/2 cup mayo (your preference)
1/2 block cream cheese
**It tastes the best with Fritos. I haven't found a better chip to accompany it.
2 cans mexicorn
2 cups shredded cheddar (I'm very generous in the cheese department. I may even use a little more than 2 cups.)
2 cans green chilies (these are small cans...smaller than the mexicorn cans)
1/2 cup (or less) of diced jalapenos
5 or 6 stalks of green onion
1/2 cup sour cream
1/4 to 1/2 cup mayo (your preference)
1/2 block cream cheese
**It tastes the best with Fritos. I haven't found a better chip to accompany it.
Mary Ellen's Salsa
My sweet friend in Destin Florida made this for me once...i loved it!!! and had to get the recipe so here it is :)
1 CAN WHOLE TOMATOES, DRAINED
1- BUNCH CILANTRO, CUT TOPS OFF TO USE
1/2 - CHOPED ONION PURPLE OR YELLOW
1 LIME SQUEEZE JUICE
1 CLOVE GARLIC
SALT
PEPPER
PUT ALL INGREDIENTS IN FOOD PROCESSOR UNTIL CHOPPED AND MIXED
1 CAN WHOLE TOMATOES, DRAINED
1- BUNCH CILANTRO, CUT TOPS OFF TO USE
1/2 - CHOPED ONION PURPLE OR YELLOW
1 LIME SQUEEZE JUICE
1 CLOVE GARLIC
SALT
PEPPER
PUT ALL INGREDIENTS IN FOOD PROCESSOR UNTIL CHOPPED AND MIXED
Friday, August 5, 2011
Earthquake Cake
So why would someone name a cake, "Earthquake Cake", because that is exactly what it looks like! This cake rises tall and falls fast. It looks like a pile of you know what, but oh my does it taste good. It's definitely not one of those desserts you want to take to a ward social, so just serve it at home where no one will judge how it looks...hehe.
1 cup flaked coconut
1 cup chopped pecans
1 18.25 oz pkg. chocolate cake mix
8 oz. cream cheese
4 cups powdered sugar
1/2 cup butter, softened
1 teaspoon vanilla
1/4 cup milk
Preheat oven to 325
Grease sides and bottom of 9 x 13 pan
Layer pecans and coconut in bottom of pan
Prepare cake mix according to directions on box recipe
Pour over coconut and pecans
Combine cream cheese, butter, vanilla and powdered sugar.
Beat until smooth.
pour over cake mix
Bake at 325 1 hour or until top of cake cracks !!!
1 cup flaked coconut
1 cup chopped pecans
1 18.25 oz pkg. chocolate cake mix
8 oz. cream cheese
4 cups powdered sugar
1/2 cup butter, softened
1 teaspoon vanilla
1/4 cup milk
Preheat oven to 325
Grease sides and bottom of 9 x 13 pan
Layer pecans and coconut in bottom of pan
Prepare cake mix according to directions on box recipe
Pour over coconut and pecans
Combine cream cheese, butter, vanilla and powdered sugar.
Beat until smooth.
pour over cake mix
Bake at 325 1 hour or until top of cake cracks !!!
Thursday, August 4, 2011
Mary Jo Shipley's Baked Caramel Corn
This is a great gift idea!!
3 quarts freshly popped popcorn
1/2 cup chopped pecans
1/2 cup butter
1 cup firmly packed brown sugar
1/4 cup light corn syrup (Karo)
1/4 tsp. salt
1/4 tsp. soda
1/2 tsp. vanilla extract
Combine popcorn and pecans in a lightly greased 15 x 10 1 jelly roll pan
Mix well. Set aside.
Melt butter on low heat in med. saucepan
Add brown sugar, corn syrup, and salt
Bring to a boil and boil for 5 min. without stirring
Remove from heat; stir in soda and vanilla
pour over popcorn mixture, stirring until evenly coated.
Bake at 300 degrees for 30 minutes
Stir after 15 min.
Cool completely and break into pieces.
Store in airtight containers.
3 quarts freshly popped popcorn
1/2 cup chopped pecans
1/2 cup butter
1 cup firmly packed brown sugar
1/4 cup light corn syrup (Karo)
1/4 tsp. salt
1/4 tsp. soda
1/2 tsp. vanilla extract
Combine popcorn and pecans in a lightly greased 15 x 10 1 jelly roll pan
Mix well. Set aside.
Melt butter on low heat in med. saucepan
Add brown sugar, corn syrup, and salt
Bring to a boil and boil for 5 min. without stirring
Remove from heat; stir in soda and vanilla
pour over popcorn mixture, stirring until evenly coated.
Bake at 300 degrees for 30 minutes
Stir after 15 min.
Cool completely and break into pieces.
Store in airtight containers.
Meme's Extra Moist Brownies
1 stick margarine, softened
3/4 cup flour
3/4 cup white sugar
3/4 cup brown sugar
1 tsp. baking powder
4 Tablespoons Cocoa powder
2 eggs
2 tsp. vanilla
Preheat oven to 350
Blend together margarine and sugar.
Add eggs, one at a time.
Sift flour, cocoa and baking powder
Add to sugar mixture
Add vanila
Pour into a greased 9x9 pan
Bake at 350 for 30 min.
will be soft until cooled.
3/4 cup flour
3/4 cup white sugar
3/4 cup brown sugar
1 tsp. baking powder
4 Tablespoons Cocoa powder
2 eggs
2 tsp. vanilla
Preheat oven to 350
Blend together margarine and sugar.
Add eggs, one at a time.
Sift flour, cocoa and baking powder
Add to sugar mixture
Add vanila
Pour into a greased 9x9 pan
Bake at 350 for 30 min.
will be soft until cooled.
Mile High Peanut-Butter Brownie Pie
This is not to be confused with my Prize-winning Peanut Butter Pie that is also posted on here. This is a different version. I also make this in a 9 x13 or 8 x 11 without the pie crust and cut into squares to feed a crowd since pies only serve 8.
Ingredients:
1 refrigerated pie crust (like Pillsbury), softened as directed on box
1 box (15.5 oz) Pillsbury Chocolate Chunk Brownie Mix or your favorite brownie mix
1/4 cup Reese's peanut butter chips
1/3 cup Crisco Oil
3 tablespoons water
1 egg
8 oz. cream cheese, softened
1/2 cup peanut butter (creamy)
1 cup powdered sugar
8 oz. cool whip, thawed
2 tablespoons chopped peanuts
2 tablespoons mini chocolate chips
Directions:
Heat oven to 350
Unroll pie crust, place in ungreased 9 inch glass pie plate; flute edge
In medium bowl, stir brownie mix , peanut butter chips, oil, water and egg 50 strokes with spoon.
Pour batter into pie plate
Bake 30 - 40 min, covering edge of crust with strips of foil after 15-20 minutes, until crust is golden brown and center of brownie is set.
Cool slightly about 20 minutes
Refrigerate 1 hour or until completely cooled
In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth.
Fold in cool whip, spread mixture over brownie.
Sprinkle with peanuts and chocolate chips.
Refrigerate 30 minutes before serving.
Store covered in refrigerator.
Ingredients:
1 refrigerated pie crust (like Pillsbury), softened as directed on box
1 box (15.5 oz) Pillsbury Chocolate Chunk Brownie Mix or your favorite brownie mix
1/4 cup Reese's peanut butter chips
1/3 cup Crisco Oil
3 tablespoons water
1 egg
8 oz. cream cheese, softened
1/2 cup peanut butter (creamy)
1 cup powdered sugar
8 oz. cool whip, thawed
2 tablespoons chopped peanuts
2 tablespoons mini chocolate chips
Directions:
Heat oven to 350
Unroll pie crust, place in ungreased 9 inch glass pie plate; flute edge
In medium bowl, stir brownie mix , peanut butter chips, oil, water and egg 50 strokes with spoon.
Pour batter into pie plate
Bake 30 - 40 min, covering edge of crust with strips of foil after 15-20 minutes, until crust is golden brown and center of brownie is set.
Cool slightly about 20 minutes
Refrigerate 1 hour or until completely cooled
In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth.
Fold in cool whip, spread mixture over brownie.
Sprinkle with peanuts and chocolate chips.
Refrigerate 30 minutes before serving.
Store covered in refrigerator.
Wednesday, August 3, 2011
Meme's Homemade IceCream
So for those of you who have not had the pleasure to sit down at Meme's table and feast on all of her delicious cooking, sorry, you have missed out. This lady can cook and I was her daughter in law for about 12 years and I have been blessed to continue that friendship to this day :) She is the wonderful grandmother of my 3 children and great grandmother of my grandchildren. This lady has a talent of baking and I am so happy I no longer live next door to her or I would weigh 400 pounds!! that's the truth....She has taught me more how to bake and cook than anyone else and to this day still gives me insights and sends me recipes. I love her!!!! So here is her ice cream recipe and if you see "Meme" on any of my other recipes....then this is who I am referring to and I need not say anymore!...it has to be good :)
2 cans Pet Milk
2 cans condensed milk
1 large box of coolwhip
Fill the freezer up the rest of the way with homogenized milk
Start adding with a cup of sugar and meme says she likes it sweet
add a teaspoon of vanilla extract.
taste and if not sweet enough...add some more.
Freeze in electric ice cream freezer with ice cream salt
You can add fresh strawberries or other kinds of fruit if you want.
2 cans Pet Milk
2 cans condensed milk
1 large box of coolwhip
Fill the freezer up the rest of the way with homogenized milk
Start adding with a cup of sugar and meme says she likes it sweet
add a teaspoon of vanilla extract.
taste and if not sweet enough...add some more.
Freeze in electric ice cream freezer with ice cream salt
You can add fresh strawberries or other kinds of fruit if you want.
Pecan Fudge Sheetcake
My mom made a cake very similar to this when I was young. I always looked forward to that rich chocolate frosting on that cake..when it was warm!!!!
It seemed I could never wait for this cake to cool---I always wanted a piece right when she poured on the frosting :)
1 pkg. Duncan Hines Moist Deluxe Butter Fudge Recipe Cake Mix
1/2 cup butter
1/2 cup plus 2 tablespoons milk
1/4 cup unsweetened cocoa
1 pound powdered sugar
1 teaspoon vanilla
3/4 cup chopped pecans
Preheat oven to 350
Grease 15 1/2 x 10 1/2 inch pan
Prepare cake following package directions for basic recipe.
Pour into pan
Bake on 350 for 20-25 minutes or until toothpick inserted in center comes out clean.
For Frosting:
Place butter, milk and cocoa in medium saucepan
Stir on low heat until butter is melted.
Add powdered sugar and vanilla, stirring until smooth.
Stir in pecans.
Pour over warm cake.
Cool completely.
Do not refrigerate.
Leave covered on table.
It seemed I could never wait for this cake to cool---I always wanted a piece right when she poured on the frosting :)
1 pkg. Duncan Hines Moist Deluxe Butter Fudge Recipe Cake Mix
1/2 cup butter
1/2 cup plus 2 tablespoons milk
1/4 cup unsweetened cocoa
1 pound powdered sugar
1 teaspoon vanilla
3/4 cup chopped pecans
Preheat oven to 350
Grease 15 1/2 x 10 1/2 inch pan
Prepare cake following package directions for basic recipe.
Pour into pan
Bake on 350 for 20-25 minutes or until toothpick inserted in center comes out clean.
For Frosting:
Place butter, milk and cocoa in medium saucepan
Stir on low heat until butter is melted.
Add powdered sugar and vanilla, stirring until smooth.
Stir in pecans.
Pour over warm cake.
Cool completely.
Do not refrigerate.
Leave covered on table.
Southern Pecan Pie
If you have never tried this southern delight...you should! I would make a bet that it will be in your "favorite pie" category after you are finished. Top this off with a scoop of vanilla ice cream and mmm-mmm-...:)
1 cup Karo syrup
1/2 cup sugar
3 eggs, beaten
3 tablespoons butter
1 teaspoon vanilla
1 cup pecans, coarsely chopped
mix all ingredients in a bowl with a spoon
Pour into your favorite pie crust
bake on 325 in preheated oven for 50 min- 1 hr.
serve warm or cool.
1 cup Karo syrup
1/2 cup sugar
3 eggs, beaten
3 tablespoons butter
1 teaspoon vanilla
1 cup pecans, coarsely chopped
mix all ingredients in a bowl with a spoon
Pour into your favorite pie crust
bake on 325 in preheated oven for 50 min- 1 hr.
serve warm or cool.
Tres Leches Cake
This exceptional dessert takes a little extra effort, but it's worth it :) The combination of textures---tender cake, fluffy frosting, and a pool of creamy sauce--will delight your family and friends. If you don't have a double boiler to make the frosting, place a metal bowl over a saucepan instead.
Cake Ingredients:
7 large eggs separated
1/2 cup butter, softened
2 1/2 cups all -purpose flour
1 tsp. baking powder
1/2 tsp salt
1 cup milk
1 tsp. vanilla extract
1 can (14 oz) condensed milk
1 can (12 oz) evaporated milk
3/4 cup whipping cream
Fluffy Frosting ingredients:
6 egg whites
1 cup sugar
1 cut light corn syrup (Karo)
1 tablespoon fresh lemon juice (about 1/2 lemon)
Cake:
Beat egg yolks, butter, and sugar at medium speed with electric mixer 2 minutes or until mixture is creamy
Combine flour, baking powder, and salt. Add to egg yolk mixture alternately with milk, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition.
Stir in vanilla
Beat egg whites until stiff; fold gently into batter.
Pour batter into a greased and floured 9 x 13 pan.
Bake at 350 for 25 min or until a wooden pick inserted in center comes out clean.
Let stand 10 minutes.
Pierce top of cake several times with the end of a wooden spoon.
Stir together condensed milk, evaporated milk, and cream;
Gradually pour and spread over warm cake. (Pour about 1/4 cup at a time, allowing mixture to soak into cake before pouring more)
Let stand 2 hours; cover and chill overnight, if desired.
Spread top of cake with Fluffy Frosting before serving.
Garnish with kiwi and strawberries or other fruit if desired.
To Make Fluffy Frosting:
Pour water to a depth of 1 1/2 inches into bottom of double boiler over medium high heat; bring to a boil.
Reduce heat to a gentle boil.
Place egg whites and sugar in top of double boiler.
Beat at high speed with an electric mixer 5 to 7 minutes or until stiff peaks form.
Gradually pour in corn syrup and lemon juice, beating 7 minutes or until spreading consistency.
Cake Ingredients:
7 large eggs separated
1/2 cup butter, softened
2 1/2 cups all -purpose flour
1 tsp. baking powder
1/2 tsp salt
1 cup milk
1 tsp. vanilla extract
1 can (14 oz) condensed milk
1 can (12 oz) evaporated milk
3/4 cup whipping cream
Fluffy Frosting ingredients:
6 egg whites
1 cup sugar
1 cut light corn syrup (Karo)
1 tablespoon fresh lemon juice (about 1/2 lemon)
Cake:
Beat egg yolks, butter, and sugar at medium speed with electric mixer 2 minutes or until mixture is creamy
Combine flour, baking powder, and salt. Add to egg yolk mixture alternately with milk, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition.
Stir in vanilla
Beat egg whites until stiff; fold gently into batter.
Pour batter into a greased and floured 9 x 13 pan.
Bake at 350 for 25 min or until a wooden pick inserted in center comes out clean.
Let stand 10 minutes.
Pierce top of cake several times with the end of a wooden spoon.
Stir together condensed milk, evaporated milk, and cream;
Gradually pour and spread over warm cake. (Pour about 1/4 cup at a time, allowing mixture to soak into cake before pouring more)
Let stand 2 hours; cover and chill overnight, if desired.
Spread top of cake with Fluffy Frosting before serving.
Garnish with kiwi and strawberries or other fruit if desired.
To Make Fluffy Frosting:
Pour water to a depth of 1 1/2 inches into bottom of double boiler over medium high heat; bring to a boil.
Reduce heat to a gentle boil.
Place egg whites and sugar in top of double boiler.
Beat at high speed with an electric mixer 5 to 7 minutes or until stiff peaks form.
Gradually pour in corn syrup and lemon juice, beating 7 minutes or until spreading consistency.
Christmas Cake
This is an old recipe that has been passed down through my friend, Heidi Baldree's, family. She calls it Christmas Cake only because she doesn't want her kids to know what's really in it. If they knew it was a "Spice Cake", or that it had prunes in it, they wouldn't eat it.....well it fooled me too, this cake is oh-so-good!!! Moist and full of flavor :)
1 1/2 cups sugar
1 cup oil
3 eggs, beaten
2 cups self-rising flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cloves
1 cup buttermilk
1 cup pitted prunes - cook, cool, then squish between fingers ----or do as Heidi and just buy regular prunes and chop them up in a automatic nut chopper/food processor
1 cup pecans, chopped
1 teaspoon real vanilla extract
Preheat oven to 350
Blend sugar and oil
Add beaten eggs
Add dry ingredients alternating with buttermilk
Add prunes, nuts, and vanilla
Pour into a greased and floured 9x13x2 cake pan.
Bake until cake tests done (about 45 minutes)
Let cool in pan about 10 minutes.
Poke holes through cake with handle of wooden spoon.
TOPPING:
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
2 Tablespoons light corn syrup (like Karo)
1/2 stick of butter (cut into pieces)
1 teaspoon real vanilla extract
Combine all ingredients in a large sauce pan.
Bring to a boil
Boil until mixture will spin a thread when poured off the end of a spoon--about 10 minutes
Cool slightly and pour sauce over top of cake.
Stores well when wrapped tightly.
1 1/2 cups sugar
1 cup oil
3 eggs, beaten
2 cups self-rising flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cloves
1 cup buttermilk
1 cup pitted prunes - cook, cool, then squish between fingers ----or do as Heidi and just buy regular prunes and chop them up in a automatic nut chopper/food processor
1 cup pecans, chopped
1 teaspoon real vanilla extract
Preheat oven to 350
Blend sugar and oil
Add beaten eggs
Add dry ingredients alternating with buttermilk
Add prunes, nuts, and vanilla
Pour into a greased and floured 9x13x2 cake pan.
Bake until cake tests done (about 45 minutes)
Let cool in pan about 10 minutes.
Poke holes through cake with handle of wooden spoon.
TOPPING:
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
2 Tablespoons light corn syrup (like Karo)
1/2 stick of butter (cut into pieces)
1 teaspoon real vanilla extract
Combine all ingredients in a large sauce pan.
Bring to a boil
Boil until mixture will spin a thread when poured off the end of a spoon--about 10 minutes
Cool slightly and pour sauce over top of cake.
Stores well when wrapped tightly.
Iced Pumpkin Cookies
These tasty treats are wonderful in the fall; they make your house smell so yummy as they bake...hope you enjoy :)
Cookies:
2 1/2 cups all purpose-flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
Glaze:
2 cups powdered sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Directions:
Preheat oven to 350
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt
Set aside
In a medium bowl, cream together the 1/2 cup of butter and sugar.
Add pumpkin, egg, and 1 teaspoon vanilla extract to butter mixture and beat until creamy.
Mix in dry ingredients.
Drop onto cookie shet by tablespoonsfuls and flatten slightly.
Bake for 15 - 20 minutes.
Cool cookies, then drizzle glaze with fork.
To Make Glaze:
Combine powdered sugar , milk, melted butter, and vanilla. Add milk as needed, to achieve drizzling consistency.
Cookies:
2 1/2 cups all purpose-flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
Glaze:
2 cups powdered sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Directions:
Preheat oven to 350
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt
Set aside
In a medium bowl, cream together the 1/2 cup of butter and sugar.
Add pumpkin, egg, and 1 teaspoon vanilla extract to butter mixture and beat until creamy.
Mix in dry ingredients.
Drop onto cookie shet by tablespoonsfuls and flatten slightly.
Bake for 15 - 20 minutes.
Cool cookies, then drizzle glaze with fork.
To Make Glaze:
Combine powdered sugar , milk, melted butter, and vanilla. Add milk as needed, to achieve drizzling consistency.
Tuesday, July 26, 2011
My friend, Margie Falvey's Candy
Margie gave me some of this candy for Christmas and I hid it from Terry because I wanted it all to myself...haha...I'm so thankful she shared this recipe with me :)
1 16oz. jar salted peanuts
1 160z. jar unsalted peanuts
1 bag semisweet chocolate chips
1 bar German sweet chocolate
2 bars almond bark (white)
Layer peanuts, chocolate chips, german chocolate and white almond bark in crockpot. Cook on low for 3 hours (DO NOT OPEN TOP!!!)
After 3 hours, remove lid and stir together good.
Drop by teaspoon on wax paper.
Let cool and enjoy!
1 16oz. jar salted peanuts
1 160z. jar unsalted peanuts
1 bag semisweet chocolate chips
1 bar German sweet chocolate
2 bars almond bark (white)
Layer peanuts, chocolate chips, german chocolate and white almond bark in crockpot. Cook on low for 3 hours (DO NOT OPEN TOP!!!)
After 3 hours, remove lid and stir together good.
Drop by teaspoon on wax paper.
Let cool and enjoy!
The Very Best Carrot Cake
If you like carrot cake, you will love this recipe! It's filled with all kinds of goodies.... and I actually have a fanclub for this cake :)
Cake:
2 cups sugar
1 1/2 c. oil
4 eggs
1 cup flour
1 c wheat flour
2 tsp baking soda
1 tsp salt
1 Tablespoon cinnamon
2 tsp. vanilla extract
3 cups grated carrots
3/4 cup chopped pecans
1 cup raisins
1/2 cup crushed pineapple or applesauce
3/4 cup coconut
Cream Cheese Frosting:
1/2 cup butter, room temperature
8 oz. package cream cheese, room temperature
1 lb. powdered sugar
1-2 tsp. vanilla extract
To make frosting:
In a mixing bowl, beat butter and cream cheese together. Add sugar and vanilla extract until frosting is of spreading consistency.
Cake:
In a mixing bowl, combine sugar and oil. Add eggs and mix well.
Sift flours, soda, salt, and cinnamon together.
Add to sugar mixture and beat well.
Add vanilla and grated carrots.
Fold in nuts, raisins, pineapple, and coconut.
Grease and flour three 8in. layer cake pans.
Pour batter evenly into pans and bake at 325 for 45 min. or until done.
Cool on racks for 10 minutes and remove from pans and continue to cool completely. (important)
Frost with cream cheese frosting.
Cake:
2 cups sugar
1 1/2 c. oil
4 eggs
1 cup flour
1 c wheat flour
2 tsp baking soda
1 tsp salt
1 Tablespoon cinnamon
2 tsp. vanilla extract
3 cups grated carrots
3/4 cup chopped pecans
1 cup raisins
1/2 cup crushed pineapple or applesauce
3/4 cup coconut
Cream Cheese Frosting:
1/2 cup butter, room temperature
8 oz. package cream cheese, room temperature
1 lb. powdered sugar
1-2 tsp. vanilla extract
To make frosting:
In a mixing bowl, beat butter and cream cheese together. Add sugar and vanilla extract until frosting is of spreading consistency.
Cake:
In a mixing bowl, combine sugar and oil. Add eggs and mix well.
Sift flours, soda, salt, and cinnamon together.
Add to sugar mixture and beat well.
Add vanilla and grated carrots.
Fold in nuts, raisins, pineapple, and coconut.
Grease and flour three 8in. layer cake pans.
Pour batter evenly into pans and bake at 325 for 45 min. or until done.
Cool on racks for 10 minutes and remove from pans and continue to cool completely. (important)
Frost with cream cheese frosting.
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