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!
~~~Come on in for a little taste of Southern Hospitality~~~
~~~love my little black apron ~~~
Tuesday, July 26, 2011
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.
Peach or Pear Cobbler
When peaches and pears are in season, there is nothing as tasty as a cobbler made with fresh juicy peaches or pears. My family seems to like the pear cobbler better and if you have never tried a pear cobbler, you should :)
1 1/2 cups flour
1/4 tea. salt
4 teaspoons baking powder
3 cups sugar
1 1/2 cups milk
1/2 cup butter
2 1/2 - 3 cups cups freshly sliced very ripe peaches or pears with the juice
cinnamon and sugar to taste
Preheat oven to 350 degrees.
Sift flour, salt, and baking powder. Mix with 2 cups of the sugar; slowly stir in the milk to make the batter.
Melt butter in an 8 x 11 casserole dish in oven, remove from oven and pour 1/2 the batter over the melted butter. DO NOT STIR !
Mix peaches or pears with remaining 1 cup of sugar and carefully spoon over batter. DO NOT STIR!
Pour remaining batter over the peaches. DO NOT STIR!
Sprinkle with cinnamon and sugar.
Bake on 350 for 1 hour or until done.
Serve warm with a scoop of ice cream:)
1 1/2 cups flour
1/4 tea. salt
4 teaspoons baking powder
3 cups sugar
1 1/2 cups milk
1/2 cup butter
2 1/2 - 3 cups cups freshly sliced very ripe peaches or pears with the juice
cinnamon and sugar to taste
Preheat oven to 350 degrees.
Sift flour, salt, and baking powder. Mix with 2 cups of the sugar; slowly stir in the milk to make the batter.
Melt butter in an 8 x 11 casserole dish in oven, remove from oven and pour 1/2 the batter over the melted butter. DO NOT STIR !
Mix peaches or pears with remaining 1 cup of sugar and carefully spoon over batter. DO NOT STIR!
Pour remaining batter over the peaches. DO NOT STIR!
Sprinkle with cinnamon and sugar.
Bake on 350 for 1 hour or until done.
Serve warm with a scoop of ice cream:)
Monday, July 25, 2011
Nana's Cinni-Minnis
Everyone loves the middle of the cinnamon roll, and that is what these taste like!!! A whole pan full! My family loves these and they are so easy to make....take a look!
Rolls with filling:
2 -8oz. cans of plain (not flavored) crescent rolls
6 tablespoons of butter (softened)
1/3 cup firmly packed brown sugar
1/4 cup chopped pecans (optional)
1 tablespoon sugar
1 teaspoon ground cinnamon
Frosting: 1 cup and 1/3 of powdered sugar
2 tablespoons milk ( or more to get to desired pouring consistency)
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles,
press diagonal perforations to seal.
Stir together the Rolls ingredients and spread evenly over the rectangles.
Roll up in jellyroll fashion starting at the long end.
Place rolls in greased cake pan and put into freezer for 5 min. (this makes it easier to slice them.)
Remove from freezer and slice each roll into 6 pieces, using a serrated knife.
Place rolls 1/4 inch apart into 2 greased 8-inch cake pans.
Bake at 375 for 15-18 min. You will want them slightly brown on top. Don't overcook so watch them closely.
Stir together the frosting ingredients and drizzle over warm rolls. Enjoy!!!
Big Al's Fish Camp Style Beans
Well, I need to share the story behind these beans. Not only are they the best baked beans I have ever had, I got the recipe from 2 of my dearest friends...Alan Shipley and Judy Parnell. We all worked together in Mississippi, and Judy lives on the river in a great house that she calls the "fish camp"...she invited us all out for some great food and great music! (that girl can sing!!!!) so, we arrived and i went inside where she was stirring something up and I asked her what she was doing. Her reply was "I'm buildin' beans"....i laughed so hard! and said "WHAT?" she said she was building up some baked beans...and these are the beans she was buildin'. Alan added some ingredients I think, but this is the final recipe and they are delicious!!!!!
NOTE: this recipe is for 25 servings, so what I do for a smaller crowd is use 3 small cans of the Bush's Grillin' Beans flavored with Bourbon and Brown Sugar and it works great. I also use Famous Dave's BBQ sauce instead of Bulls Eye, only because i love Famous Dave's....I use 1 lb of the ground beef and the other ingredients as much as you would like:
1 can (117 oz) Bush's Original Baked Beans (use onion flavored or what ever desired, just don't use the BBQ flavored)
4 lbs lean ground beef
2 medium onions
1 large bell pepper
2 1/2 cups brown sugar
1 21oz. bottle of Hunts Original BBQ sauce
1/2 cup Bulls Eye Honey Smoke BBQ sauce
1/4 cup Tomato ketchup
4 tablespoons yellow mustard
4 tablespoons Hidden Valley Ranch Dressing
Chop 2 medium onions and bell pepper very fine.
Saute' until onion is transparent
Brown ground beef . Pour off excess juice.
Mix meat, onions, pepper together and finish cooking.
Salt/season to taste
Add meat to beans and warm to eating temperature
Add brown sugar, BBQ sauces, mustard, and ranch dressing.
Stir well. Heat to desired temp and serve!
Saturday, July 23, 2011
Chocolate Chess Pie
This is a southern recipe for a rich chocolate pie with pecans. It is probably mine and my daughter, Keri's favorite dessert :)
1 9-inch pastry for a single pie crust
1 1/2 cups white sugar
3 1/2 tablespoons cocoa
1/2 cup butter, melted
6 oz. evaporated milk
2 eggs, beaten
1 teaspoon vanilla extract
3/4 cup chopped pecans
Preheat oven to 400 degrees
Mix together sugar, cocoa, and melted butter
Stir in evaporated milk, beaten eggs, vanilla, and pecans
Pour mixture into unbaked pie shell. Bake 10 min. Reduce heat to 325 degrees and bake for 30-45 minutes or until the pie rises and cracks form.
Let cool (pie will drop)
Put in fridge until ready to serve.
When ready to serve. heat each piece in microwave for a few seconds and then top with cool whip or serve with a scoop of vanilla ice cream.
Friday, July 22, 2011
Stuffed Shells
ok, I think this came from Kaci Cronin..not sure....
1-2 lb ground beef
small container of ricotta cheese
3/4 cup mozzarella cheese
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp basil
1/8 tsp oregano
3/4 cup spaghetti sauce
1 small box frozen chopped spinach
Boil jumbo shells according to the directions on the box. Cool.
Thaw and cook spinach according to the directions.
Mix ricotta, spinach, mozz. cheese, garlic powder and salt and pepper.
Brown the ground beef, then add basil and oregano to the meat.
Stir the meat into the cheese mixture.
Pour 3/4 cup sauce on the bottom of a 9x13 pan.
Stuff shells and place in pan. When the pan is full, cover with desired amount of sauce and top with additional cheese.
Bake for about 20 min on 350.
*Easy option for kids is to stuff shells with only meat and cheese!
1-2 lb ground beef
small container of ricotta cheese
3/4 cup mozzarella cheese
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp basil
1/8 tsp oregano
3/4 cup spaghetti sauce
1 small box frozen chopped spinach
Boil jumbo shells according to the directions on the box. Cool.
Thaw and cook spinach according to the directions.
Mix ricotta, spinach, mozz. cheese, garlic powder and salt and pepper.
Brown the ground beef, then add basil and oregano to the meat.
Stir the meat into the cheese mixture.
Pour 3/4 cup sauce on the bottom of a 9x13 pan.
Stuff shells and place in pan. When the pan is full, cover with desired amount of sauce and top with additional cheese.
Bake for about 20 min on 350.
*Easy option for kids is to stuff shells with only meat and cheese!
Raspberry Punch
I wonder who gave me this recipe?? I think it was someone in the Clinton Ward :)
ONE PLASTIC TUB (I THINK IT IS PROBABLY ABOUT 1/2 GALLON) OF THE RASPBERRY SHERBERT FROM WALMART AND ONE BOTTLE SAM'S CHOICE RASPBERRY CRANBERRY JUICE.
SET THE SHERBERT OUT TO SOFTEN A LITTLE AND THEN MASH IT WITH THE POTATO MASHER IN THE PUNCH BOWL. THE PUNCH IS QUITE THICK WHEN YOU FIRST MAKE IT, VERY MUCH LIKE A SLUSHY, SO IF YOU DON'T WANT IT QUITE THAT THICK YOU CAN ALWAYS ADD A LITTLE MORE JUICE.
ONE PLASTIC TUB (I THINK IT IS PROBABLY ABOUT 1/2 GALLON) OF THE RASPBERRY SHERBERT FROM WALMART AND ONE BOTTLE SAM'S CHOICE RASPBERRY CRANBERRY JUICE.
SET THE SHERBERT OUT TO SOFTEN A LITTLE AND THEN MASH IT WITH THE POTATO MASHER IN THE PUNCH BOWL. THE PUNCH IS QUITE THICK WHEN YOU FIRST MAKE IT, VERY MUCH LIKE A SLUSHY, SO IF YOU DON'T WANT IT QUITE THAT THICK YOU CAN ALWAYS ADD A LITTLE MORE JUICE.
Meme's (Nell McGowan) Dumplings
These are Meme's own words as to how she makes dumplins' , i have tried them but they never seem to taste as good as hers
I just mix about 2 or 3 cups of plain flour,
some salt and real butter, cut the butter in
real good with a fork, add enough 1/2 and 1/2 to make a stiff dough, U can roll out, or just smash flat and pinch off and put
in a boiler of chicken broth....if u gonna make a biggie pot u might want to use 4 cups of flour,tsp.salt,and 1/2 stick of butter
I seldom measure u know. Plain flour
makes better dumplin's......if u gonna roll,
then put u some flour out on the counter top and roll away with a glass or rolling pin.......... Good luck :-)
I just mix about 2 or 3 cups of plain flour,
some salt and real butter, cut the butter in
real good with a fork, add enough 1/2 and 1/2 to make a stiff dough, U can roll out, or just smash flat and pinch off and put
in a boiler of chicken broth....if u gonna make a biggie pot u might want to use 4 cups of flour,tsp.salt,and 1/2 stick of butter
I seldom measure u know. Plain flour
makes better dumplin's......if u gonna roll,
then put u some flour out on the counter top and roll away with a glass or rolling pin.......... Good luck :-)
Brocolli & Chicken Casserole
This is a great recipe shared by a missionary's mom. It was her son's favorite so I made it for him. And since they were from Utah, she made it with, yes you guessed it, stuffing! (we, in the south, don't cook stuffing, we use dressing)..it's good, but with dressing, it's wonderful! So..this is a great dish to make with leftover dressing at Thanksgiving :)
Preheat to 350 degrees.
Make by directions on box, Stove Top Stuffing. I use the Chicken flavored or the Original. Set aside
(actually I like to use my homemade dressing-- Recipe is on blog... But the recipe is for a large roaster pan full..so it would probably only take 1/3 of the recipe, but you could always freeze the rest of the dressing for later!)
Steam 2 bunches of broccoli and set aside.
Melt 6 T butter in saucepan
Add 6 T flour, salt & pepper to taste, pinch of nutmeg and make a paste.
Then add 1 ½ cups of milk and 1 cup of chicken broth. Keep stirring.
Cook until thick & then add:
1 Cup grated Swiss cheese
stir until melted and thick.
-Set aside.
Shred or cube 3 cups cooked chicken ( I like the Rotisserie bought in the store)
Layer in 9x13 greased pan:
Stuffing (or dressing), Broccoli, chicken, sauce, and then sprinkle with Parmesan cheese.
Bake 350 for 45 min. (time may vary)
Preheat to 350 degrees.
Make by directions on box, Stove Top Stuffing. I use the Chicken flavored or the Original. Set aside
(actually I like to use my homemade dressing-- Recipe is on blog... But the recipe is for a large roaster pan full..so it would probably only take 1/3 of the recipe, but you could always freeze the rest of the dressing for later!)
Steam 2 bunches of broccoli and set aside.
Melt 6 T butter in saucepan
Add 6 T flour, salt & pepper to taste, pinch of nutmeg and make a paste.
Then add 1 ½ cups of milk and 1 cup of chicken broth. Keep stirring.
Cook until thick & then add:
1 Cup grated Swiss cheese
stir until melted and thick.
-Set aside.
Shred or cube 3 cups cooked chicken ( I like the Rotisserie bought in the store)
Layer in 9x13 greased pan:
Stuffing (or dressing), Broccoli, chicken, sauce, and then sprinkle with Parmesan cheese.
Bake 350 for 45 min. (time may vary)
Ashley's Soup
My sweet friend Ashley, from New Orleans shared this recipe with me many years ago and it's still one of my favorite soups. ( I usually double the recipe)
1 stick margarine or butter
1 onion
1 pk. Green onions (chopped)
1 lb. crawfish tails
2 cans cream corn
2 cans cream of potato soup
2 caps liquid crab boil
1 teaspoon Tony’s seasoning
1 cup half & half milk
Sautee green onions in margarine.
Add crawfish tails
Sautee longer
Add potato soup and corn
Cook on low 20 minutes
Add half & half milk
Cook on low 15 minutes
Add crab boil and Tony’s
Cook 10 minutes on low
1 stick margarine or butter
1 onion
1 pk. Green onions (chopped)
1 lb. crawfish tails
2 cans cream corn
2 cans cream of potato soup
2 caps liquid crab boil
1 teaspoon Tony’s seasoning
1 cup half & half milk
Sautee green onions in margarine.
Add crawfish tails
Sautee longer
Add potato soup and corn
Cook on low 20 minutes
Add half & half milk
Cook on low 15 minutes
Add crab boil and Tony’s
Cook 10 minutes on low
Buffalo Chicken Cornbread and Blue Cheese Salad
My sweet cousin Rana Bryant shared this recipe with me..and it is written in her own words...sounds just like her....gosh i love her AND this recipe!
BUFFALO CHICKEN CORNBREAD:
INGREDIENTS:
1 large egg
3/4 cup milk
2 tbsp. Crisco pure olive oil
1 6.5 oz pkg Martha White YELLOW cornbread and muffin mix- no substitutes!
1 cup shredded cheddar cheese
1/2 cup crumbled blue cheese
2 cups cooked frozen, then thawed boneless buffalo style hot wings diced
1/2 cup red pepper flakes
2 tbsp cilantro
METHOD:
Heat oven to 400 degrees
Spray a cast iron skillet with PAM cooking spray (I have a LODGE 10 1/2 inch one and it works perfect for a round of cornbread-I highly recommend one)
Stir eggs, milk, oil together and then add that to the cornbread mix, cheddar cheese, 1/2 cup blue cheese and the hot wings. Add the red pepper flakes and the cilantro.
Stir all till well blended and then pour into the skillet and place in the oven. Watch it close and when it is golden brown take it out, let it cool and then cut it into pie shaped wedges.
Blue Cheese Salad:
INGREDIENTS:
1/2 small head of cold, iceberg lettuce, chopped
1 cup sliced celery
1/2 red onion sliced (my favorite part)
1/2 cup crumbled blue cheese
2/3 cup blue cheese or ranch salad dressing
(if you use ranch, I suggest Hidden Valley Buttermilk)
1/2 cup diced tomatoes
cliantro chopped (optional)
METHOD:
mix everything together except for the 2/3 cup sald dressing- that is last and you toss the mix in it at the end- it lightly holds your sald mix togther-
Top your piece of pie shaped cornbread with a heaping spoon full of this salad and put it on a cute salad plate! Great for a quick lunch with girlfriends and perfect with a big bowl of soup on a cold night! We are major soup and salad and cornbread eaters! Hope this is a homerun for you! Enjoy! Enjoy! Enjoy!
BUFFALO CHICKEN CORNBREAD:
INGREDIENTS:
1 large egg
3/4 cup milk
2 tbsp. Crisco pure olive oil
1 6.5 oz pkg Martha White YELLOW cornbread and muffin mix- no substitutes!
1 cup shredded cheddar cheese
1/2 cup crumbled blue cheese
2 cups cooked frozen, then thawed boneless buffalo style hot wings diced
1/2 cup red pepper flakes
2 tbsp cilantro
METHOD:
Heat oven to 400 degrees
Spray a cast iron skillet with PAM cooking spray (I have a LODGE 10 1/2 inch one and it works perfect for a round of cornbread-I highly recommend one)
Stir eggs, milk, oil together and then add that to the cornbread mix, cheddar cheese, 1/2 cup blue cheese and the hot wings. Add the red pepper flakes and the cilantro.
Stir all till well blended and then pour into the skillet and place in the oven. Watch it close and when it is golden brown take it out, let it cool and then cut it into pie shaped wedges.
Blue Cheese Salad:
INGREDIENTS:
1/2 small head of cold, iceberg lettuce, chopped
1 cup sliced celery
1/2 red onion sliced (my favorite part)
1/2 cup crumbled blue cheese
2/3 cup blue cheese or ranch salad dressing
(if you use ranch, I suggest Hidden Valley Buttermilk)
1/2 cup diced tomatoes
cliantro chopped (optional)
METHOD:
mix everything together except for the 2/3 cup sald dressing- that is last and you toss the mix in it at the end- it lightly holds your sald mix togther-
Top your piece of pie shaped cornbread with a heaping spoon full of this salad and put it on a cute salad plate! Great for a quick lunch with girlfriends and perfect with a big bowl of soup on a cold night! We are major soup and salad and cornbread eaters! Hope this is a homerun for you! Enjoy! Enjoy! Enjoy!
Terry Hitt's Pickles
Compliments of Terry Hitt. This recipe for kosher style dills. The thing I have found critical to crisp dill pickles is making sure the brine is at a full boil when poured over the cucumbers.
INGREDIENTS
8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
Container of dill seed
·
DIRECTIONS
Wash cucumbers, I slice mine very thin or you can quarter, or jar whole. Sterilize 8 quarts or 16 pint canning jars and lids in boiling water for at least 10 minutes.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, and 1 – 2 teaspoons of dill seed (1 for pint and 2 for quart) then enough cucumbers to fill the jar. (Then add 2 more garlic halves. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
4. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place. Enjoy!
INGREDIENTS
8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
Container of dill seed
·
DIRECTIONS
Wash cucumbers, I slice mine very thin or you can quarter, or jar whole. Sterilize 8 quarts or 16 pint canning jars and lids in boiling water for at least 10 minutes.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, and 1 – 2 teaspoons of dill seed (1 for pint and 2 for quart) then enough cucumbers to fill the jar. (Then add 2 more garlic halves. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
4. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place. Enjoy!
Keri Lostetter’s Suck-A-Tash
My daughter Keri made this for us one night and I fell in love. What a great side dish :)
Cook 16 oz. Butter Beans in chicken broth with Tony’s seasoning, and other
normal seasonings for butter beans.
Cut up bacon in pieces and fry in skillet. Drain.
Add 160z. frozen corn to bacon grease
Cook a few minutes, may add a little of the broth in beans.
Add drained beans and bacon and let simmer.
May need to add a little broth at a time to keep moistened.
Cook 16 oz. Butter Beans in chicken broth with Tony’s seasoning, and other
normal seasonings for butter beans.
Cut up bacon in pieces and fry in skillet. Drain.
Add 160z. frozen corn to bacon grease
Cook a few minutes, may add a little of the broth in beans.
Add drained beans and bacon and let simmer.
May need to add a little broth at a time to keep moistened.
ICE CREAM SANDWICH DESSERT
It doesn't matter if you are a missionary who is having dinner in my home, or a member of my family, or someone present at a church social, or a friend that has come over to visit...EVERYONE LOVES THIS DESSERT!!!! (and it is super duper easy)
• unwrap 10-12 ice cream sandwiches--you can use any flavor. I use the Kroger brand Cookies and Cream.
• line the bottom of a 9 x 13 casserole dish that has been sprayed with a non-flavor cooking spray. ( i used canola oil) with the sandwiches.
you may have to cut some of the sandwiches to fit.
• Pour a jar of caramel topping on top of the sandwiches. Cover the sandwiches completely. I use Smuckers Caramel topping...and I use the whole thing.
• Then pour 3/4 bag of Heath toffee chips topping on top of the caramel. You can find this in the store next to the baking chocolate chips. Or you can chop up some SKOR candy bars. Either is ok.
• Spread 8-10oz. of coolwhip on top of the candy bar topping.
• Pour the remainder of the bag of heath bar on top of the cool whip and drizzle with a little caramel if you have some left.
• Cover with press-n-seal or saran wrap and freeze. (about 3-4 hours is good)
• Take out of freezer about 3-5 min. before serving and cut into squares.....it is sooooo yummy and so easy. It's also a fun dessert for kids to make.
• unwrap 10-12 ice cream sandwiches--you can use any flavor. I use the Kroger brand Cookies and Cream.
• line the bottom of a 9 x 13 casserole dish that has been sprayed with a non-flavor cooking spray. ( i used canola oil) with the sandwiches.
you may have to cut some of the sandwiches to fit.
• Pour a jar of caramel topping on top of the sandwiches. Cover the sandwiches completely. I use Smuckers Caramel topping...and I use the whole thing.
• Then pour 3/4 bag of Heath toffee chips topping on top of the caramel. You can find this in the store next to the baking chocolate chips. Or you can chop up some SKOR candy bars. Either is ok.
• Spread 8-10oz. of coolwhip on top of the candy bar topping.
• Pour the remainder of the bag of heath bar on top of the cool whip and drizzle with a little caramel if you have some left.
• Cover with press-n-seal or saran wrap and freeze. (about 3-4 hours is good)
• Take out of freezer about 3-5 min. before serving and cut into squares.....it is sooooo yummy and so easy. It's also a fun dessert for kids to make.
McGowan Nut-N-Honey Granola
I LOVE GRANOLA! and eat it every day with a piece of fruit and Smith's CarbSmart Vanilla yogurt...no kidding..i eat it everyday! It's a great-tasting-good-for-you snack :) I lately have bought my granola from the Church's storehouse, but if i don't have it onhand, I make my own! I've tried different granolas, but this is my favorite so far...
Juice from 2 large oranges
6 cups rolled oats
4 cups Rice Krispies
1 ½ cups chopped pecans
1 cup sunflower seed kernels
1 cup slivered almonds
1 can of Planters Mixed Nuts (chopped)—17 oz. can
2 ½ tea. salt
2 cups packed Brown sugar
4 tea. Vanilla
1 cup coconut
3-4 Tab oil
2 tea. Cinnamon
1 ½ cups honey
1 ½ cups Karo
2 cups Raisins
1 cup Craisins
Heat in small boiler orange juice, salt, brn sugar, cinnamon, honey, karo
Remove from heat and add oil and vanilla
Combine all other ingredients and mix well except raisins and craisins
Add honey mixture to dry ingred and mix well with hands, blending all ingred.
Spread into 2 jellyroll pans and bake at 225 for 2 hours stirring every 20 min.
Your house will smell wonderful during this process!!!!!!
Let cool
Add raisins and craisins and keep in air tight containers at room temp.
Juice from 2 large oranges
6 cups rolled oats
4 cups Rice Krispies
1 ½ cups chopped pecans
1 cup sunflower seed kernels
1 cup slivered almonds
1 can of Planters Mixed Nuts (chopped)—17 oz. can
2 ½ tea. salt
2 cups packed Brown sugar
4 tea. Vanilla
1 cup coconut
3-4 Tab oil
2 tea. Cinnamon
1 ½ cups honey
1 ½ cups Karo
2 cups Raisins
1 cup Craisins
Heat in small boiler orange juice, salt, brn sugar, cinnamon, honey, karo
Remove from heat and add oil and vanilla
Combine all other ingredients and mix well except raisins and craisins
Add honey mixture to dry ingred and mix well with hands, blending all ingred.
Spread into 2 jellyroll pans and bake at 225 for 2 hours stirring every 20 min.
Your house will smell wonderful during this process!!!!!!
Let cool
Add raisins and craisins and keep in air tight containers at room temp.
Hotel Nauvoo Wild Rice Casserole
After Terry and I were sealed in the Nauvoo Temple, we all ate dinner at the Nauvoo Hotel. It was oh so delicious and my daughter-in-law Heather asked me to please find their rice recipe and so the search was on! I found it online in a gourmet magazine :)
4 cups cooked wild rice
1 (10 1/2 oz.) can condensed mushroom soup
1/2 cup chicken gravy
2 cups diced cooked chicken or turkey
1 cup soft bread crumbs
2 tablespoons melted butter or margarine
Preheat oven to 350° F.
Combine rice, soup, gravy, and chicken or turkey. Turn into 2 quart casserole. Toss together bread crumbs and melted butter; sprinkle over top. Bake in 350 degree oven for 50 to 60 minutes.
8 servings
4 cups cooked wild rice
1 (10 1/2 oz.) can condensed mushroom soup
1/2 cup chicken gravy
2 cups diced cooked chicken or turkey
1 cup soft bread crumbs
2 tablespoons melted butter or margarine
Preheat oven to 350° F.
Combine rice, soup, gravy, and chicken or turkey. Turn into 2 quart casserole. Toss together bread crumbs and melted butter; sprinkle over top. Bake in 350 degree oven for 50 to 60 minutes.
8 servings
Simple Saturday Morning French Toast
Butter or Cooking Spray
2 eggs
¾ cup milk
½ tea.vanilla
Sliced bread (French toast works best)
Syrup
Powdered sugar
Beat eggs, milk and vanilla together with wire whisk.
Dip bread into egg mixture, coating both sides. Let excess drip off.
Place in non stick skillet w/butter or spray on med heat.
Turn once after browning and cook other side.
Top w/syrup or powdered sugar or both!
Always use spray or butter before cooking each piece.
2 eggs
¾ cup milk
½ tea.vanilla
Sliced bread (French toast works best)
Syrup
Powdered sugar
Beat eggs, milk and vanilla together with wire whisk.
Dip bread into egg mixture, coating both sides. Let excess drip off.
Place in non stick skillet w/butter or spray on med heat.
Turn once after browning and cook other side.
Top w/syrup or powdered sugar or both!
Always use spray or butter before cooking each piece.
Sister Rebecca Fuhriman's (Jackson MS Mission) Chilled Fruit Cups
This is a great summer recipe to keep in the freezer for the kids!!!! --it took me FOREVER to get this recipe from Sister Fuhriman....but i wanted it so much...it's just a yummy frozen snack. It makes ALOT, so i hope you have room in your freezer. OR...you can make with a friend and y'all can share :)
1 CAN (12 OZ.) FROZEN PINEAPPLE CONCENTRATE, THAWED
1 CAN (6 OZ.) FROZEN ORANGE JUICE CONCENTRATE, THAWED
1 CUP WATER
1 CUP SUGAR
2 TBS. LEMON JUICE
3 MEDIUM FIRM BANANAS, SLICED
1 PKG. (16 OZ.) FROZEN UNSWEETENED STRAWBERRIES
1 CAN (15 OZ.) MANDARIN ORANGES, DRAINED
1 CAN (8 OZ.) CRUSHED PINEAPPLE
18 CLEAR PLASTIC CUPS W/LIDS
In a large bowl, prepare pineapple juice concentrate according to the package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit. Spoon ¾ cupful into each plastic cup. Place cups in a pan, add lids, and freeze. Remove from the freezer 40-50 minutes before serving.
1 CAN (12 OZ.) FROZEN PINEAPPLE CONCENTRATE, THAWED
1 CAN (6 OZ.) FROZEN ORANGE JUICE CONCENTRATE, THAWED
1 CUP WATER
1 CUP SUGAR
2 TBS. LEMON JUICE
3 MEDIUM FIRM BANANAS, SLICED
1 PKG. (16 OZ.) FROZEN UNSWEETENED STRAWBERRIES
1 CAN (15 OZ.) MANDARIN ORANGES, DRAINED
1 CAN (8 OZ.) CRUSHED PINEAPPLE
18 CLEAR PLASTIC CUPS W/LIDS
In a large bowl, prepare pineapple juice concentrate according to the package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit. Spoon ¾ cupful into each plastic cup. Place cups in a pan, add lids, and freeze. Remove from the freezer 40-50 minutes before serving.
The Diet Coconut Cream Pie
For Crust
1 cup Fiber One bran cereal (original)
2 sheets (8 crackers) low-fat honey graham crackers, broken into pieces
3 tbsp. Splenda No Calorie Sweetener (granulated)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
For Filling and Topping
1 1/2 cups fat-free milk
1/2 tsp. coconut extract
One 6-serving box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
2 cups Cool Whip Free, thawed and divided
1/4 cup plus 2 tbsp. shredded sweetened coconut, divided
Directions:
Preheat oven to 350 degrees. Spray a large pie pan lightly with nonstick spray and set aside.
Place cereal and graham cracker pieces in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer to a medium bowl. Add Splenda and set aside.
In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave until just melted. Add to the medium bowl and stir contents until thoroughly mixed.
Evenly distribute crust mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.
Bake in the oven for 10 minutes. Set aside to cool.
To make the filling, pour milk into a large bowl. Add coconut extract and pudding mix and whisk until smooth, about 2 minutes. Gently fold 1 cup Cool Whip into pudding mixture. Stir in 1/4 cup shredded coconut.
Once crust has cooled and filling has thickened, evenly spread filling into the crust. Spread remaining 1 cup Cool Whip over the filling. Refrigerate until completely chilled and set, at least 1 hour.
For a toasted coconut topping (optional), bring a skillet sprayed with nonstick spray to medium heat on the stove, and add remaining 2 tbsp. shredded coconut. Stirring occasionally, cook for about 4 minutes, or until lightly browned. Allow to cool.
Just before serving, sprinkle toasted or un-toasted shredded coconut over the pie. Cut into 8 slices and enjoy!
1 cup Fiber One bran cereal (original)
2 sheets (8 crackers) low-fat honey graham crackers, broken into pieces
3 tbsp. Splenda No Calorie Sweetener (granulated)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
For Filling and Topping
1 1/2 cups fat-free milk
1/2 tsp. coconut extract
One 6-serving box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
2 cups Cool Whip Free, thawed and divided
1/4 cup plus 2 tbsp. shredded sweetened coconut, divided
Directions:
Preheat oven to 350 degrees. Spray a large pie pan lightly with nonstick spray and set aside.
Place cereal and graham cracker pieces in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer to a medium bowl. Add Splenda and set aside.
In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave until just melted. Add to the medium bowl and stir contents until thoroughly mixed.
Evenly distribute crust mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.
Bake in the oven for 10 minutes. Set aside to cool.
To make the filling, pour milk into a large bowl. Add coconut extract and pudding mix and whisk until smooth, about 2 minutes. Gently fold 1 cup Cool Whip into pudding mixture. Stir in 1/4 cup shredded coconut.
Once crust has cooled and filling has thickened, evenly spread filling into the crust. Spread remaining 1 cup Cool Whip over the filling. Refrigerate until completely chilled and set, at least 1 hour.
For a toasted coconut topping (optional), bring a skillet sprayed with nonstick spray to medium heat on the stove, and add remaining 2 tbsp. shredded coconut. Stirring occasionally, cook for about 4 minutes, or until lightly browned. Allow to cool.
Just before serving, sprinkle toasted or un-toasted shredded coconut over the pie. Cut into 8 slices and enjoy!
Chicken Spaghetti (from my good friend Rhonda Bowie)
My friend, Rhonda, made this for me one time and I loved it!!! She has sinced passed away, but I will always cherish our friendship and think of her often when i make this dish. I hope you enjoy it :)
Ingredients:
2 whole chickens or 6-7 chicken breasts (skinless)
1 large can crushed tomatoes (32 oz)
1 large can diced tomatoes
3 cans seasoned tomato sauce (15 oz)
2 cans Rotel Tomatoes
1 lb. Velveeta Cheese
1 large can mushrooms
12-15 oz. cooked spaghetti
chicken broth from the boiled chicken
salt, pepper, garlic powder, and lemon pepper
( I try to buy the tomatoes and tomato sauce that is seasoned with green peppers and onions or Italian seasoning….just makes it taste better!)
Boil chicken until falling off bone….
~~~~Start cooking sauce about 30 minutes after you start chicken so you can add some chicken broth from chicken to sauce while simmering.~~~~
Combine tomatoes, sauce, mushrooms, and seasonings and cook over medium heat. As it comes to a slight boil, add some broth from chicken, but not too much, as it will make it greasy. Cook slow!
When chicken starts to fall off bone, remove from broth and let cool. While chicken is cooling, add cheese to sauce mixture and allow to melt. Always keep stirring sauce as it cooks as not to burn.
Add de-boned chicken and cooked spaghetti to sauce and let simmer.
If you feel it might be too “thick”, after adding chicken and spaghetti, add maybe another can of tomato sauce and some more chicken broth.
Ingredients:
2 whole chickens or 6-7 chicken breasts (skinless)
1 large can crushed tomatoes (32 oz)
1 large can diced tomatoes
3 cans seasoned tomato sauce (15 oz)
2 cans Rotel Tomatoes
1 lb. Velveeta Cheese
1 large can mushrooms
12-15 oz. cooked spaghetti
chicken broth from the boiled chicken
salt, pepper, garlic powder, and lemon pepper
( I try to buy the tomatoes and tomato sauce that is seasoned with green peppers and onions or Italian seasoning….just makes it taste better!)
Boil chicken until falling off bone….
~~~~Start cooking sauce about 30 minutes after you start chicken so you can add some chicken broth from chicken to sauce while simmering.~~~~
Combine tomatoes, sauce, mushrooms, and seasonings and cook over medium heat. As it comes to a slight boil, add some broth from chicken, but not too much, as it will make it greasy. Cook slow!
When chicken starts to fall off bone, remove from broth and let cool. While chicken is cooling, add cheese to sauce mixture and allow to melt. Always keep stirring sauce as it cooks as not to burn.
Add de-boned chicken and cooked spaghetti to sauce and let simmer.
If you feel it might be too “thick”, after adding chicken and spaghetti, add maybe another can of tomato sauce and some more chicken broth.
Fried Deer Steak
There is nothing better than fresh deer meat....i mean just as soon as your husband gets home from hunting and has killed a deer, you pull the black skillet out of the cabinet, put in on the stove with some cooking oil and start making your flour mixture...gosh, makes me hungry just thinking about it !!
I usually cut the deer meat up in small strips or pieces. Backstrap is best or any kind of deer steak. Marinate overnight or 2 days...I usually put in a big ziploc bag Wishbone Italian Dressing and Dale's liquid seasoning. Just put enough of each to cover the meat. Place in fridge and everytime you go into the fridge, just turn the bag over every once in a while to keep it all soaking in the marinade real good.. Then when you are ready to cook, heat your oil in the skillet on med-high. Whip a couple of eggs in one bowl and add a little milk. You don't want it too thin. If you are frying alot of meat, of course use more eggs/milk. In a pie pan, or plate, have flour with some salt, pepper, and I use Tony's seasonings, but you can use any seasonings salt. Maybe a little garlic salt, too. Just season your flour up good. Take your meat out one piece at a time and let the marinade drip off, dip in egg/milk mixture, dredge in flour and fry. Don't overcook....THIS IS IMPORTANT. Deer cooks fast, so have your grease pretty hot. If it overcooks, the deer will be chewy. You don't want that. Be prepared to serve as soon as it comes out of the pan. That's when it is the best. Let it drain on some paper towels and enjoy!!!!!!!!!
I usually cut the deer meat up in small strips or pieces. Backstrap is best or any kind of deer steak. Marinate overnight or 2 days...I usually put in a big ziploc bag Wishbone Italian Dressing and Dale's liquid seasoning. Just put enough of each to cover the meat. Place in fridge and everytime you go into the fridge, just turn the bag over every once in a while to keep it all soaking in the marinade real good.. Then when you are ready to cook, heat your oil in the skillet on med-high. Whip a couple of eggs in one bowl and add a little milk. You don't want it too thin. If you are frying alot of meat, of course use more eggs/milk. In a pie pan, or plate, have flour with some salt, pepper, and I use Tony's seasonings, but you can use any seasonings salt. Maybe a little garlic salt, too. Just season your flour up good. Take your meat out one piece at a time and let the marinade drip off, dip in egg/milk mixture, dredge in flour and fry. Don't overcook....THIS IS IMPORTANT. Deer cooks fast, so have your grease pretty hot. If it overcooks, the deer will be chewy. You don't want that. Be prepared to serve as soon as it comes out of the pan. That's when it is the best. Let it drain on some paper towels and enjoy!!!!!!!!!
Virgie Hitt's Chili Sauce
this is delicious with any vegetable....just dab a little on top and mmm mmm it's just an added flavor...yummy!!!
1 GAL RIPE TOMATOES AFTER THEY’VE BEEN PEELED, CUT UP AND DRAINED
4 LARGE BELL PEPPERS CUT IN SMALL PIECES
3 HOT PEPPERS CUT IN SMALL PIECES
4 LARGE ONIONS CUT IN SMALL PIECES
MIX AND ADD TO THE INGREDIENTS BELOW.
4 POUNDS SUGAR,
2 TABLESPOONS SALT,
1 PINT VINEGAR
BRING TO A BOIL –
COOK SLOWLY (ABOUT 3 HOURS) TILL THICK.
STIR CONSTANLY TO PREVENT BURNING.
PUT IN JARS AND SEAL –
MAKES ABOUT 7 PINTS.
NOTE: THE OLD HEAVY PRESSURE CANNER MAKES A GOOD CONTAINER TO COOK IN. THE SECRET IS A REAL THICK POT AND DRAIN THE JUICE FROM THE TOMATOES PRIOR TO COOKING
1 GAL RIPE TOMATOES AFTER THEY’VE BEEN PEELED, CUT UP AND DRAINED
4 LARGE BELL PEPPERS CUT IN SMALL PIECES
3 HOT PEPPERS CUT IN SMALL PIECES
4 LARGE ONIONS CUT IN SMALL PIECES
MIX AND ADD TO THE INGREDIENTS BELOW.
4 POUNDS SUGAR,
2 TABLESPOONS SALT,
1 PINT VINEGAR
BRING TO A BOIL –
COOK SLOWLY (ABOUT 3 HOURS) TILL THICK.
STIR CONSTANLY TO PREVENT BURNING.
PUT IN JARS AND SEAL –
MAKES ABOUT 7 PINTS.
NOTE: THE OLD HEAVY PRESSURE CANNER MAKES A GOOD CONTAINER TO COOK IN. THE SECRET IS A REAL THICK POT AND DRAIN THE JUICE FROM THE TOMATOES PRIOR TO COOKING
Deviled Eggs
Place 1 doz eggs in boiler and cover with cold water. Bring to a boil and let boil for 8 min. Cut burner off and cover with led and let sit for 10 min. Drain off water and cover with very cold water (with ice) and let sit for 5 min. Crack, peel, and slice. Remove yellow of eggs and mash in bowl. Add mayonnaise ( a good brand), a little mustard, grated cheese, bacon bits, salt and pepper. The more mayo, the fluffier...Spoon egg mixture in halves of boiled egg whites and arrange on plate. Sprinkle with paprika.
Becky's Brocolli and Cheese
This is my sister, Becky's recipe. It's plain and simple...and sometimes that's the best :)
Melt 1 stick of butter in pan
Add 4 Tab. Flour for pasty mixture
Add salt and pepper and 2 cups of milk.
Add ¼ box velvetta cheese.
Mix together until sauce is as think as you’d like.
Place fresh broccoli in 1 inch of water in boiler
Add salt and lemon pepper.
Put lid on and bring to a boil.
When it starts to boil, turn off
Let broccoli sit till cooked.
Drain and dip in cheese sauce.
Melt 1 stick of butter in pan
Add 4 Tab. Flour for pasty mixture
Add salt and pepper and 2 cups of milk.
Add ¼ box velvetta cheese.
Mix together until sauce is as think as you’d like.
Place fresh broccoli in 1 inch of water in boiler
Add salt and lemon pepper.
Put lid on and bring to a boil.
When it starts to boil, turn off
Let broccoli sit till cooked.
Drain and dip in cheese sauce.
Baked Macaroni and Cheese
Baked Macaroni and Cheese (4 servings)
· 4 Tablespoons (1/2 stick) butter
· 1 large yellow onion, diced
· 3 Tablespoons all purpose flour
· 4 cups Carnation Evaporated Milk
· 2 Teaspoons salt
· 1 teaspoon black pepper
· 1 teaspoon mild paprika
· ½ teaspoon ground nutmeg
· 2 ½ cups grated sharp white cheddar cheese
· 1 pound elbow macaroni, cooked and drained
· ½ cup bread crumbs
Preheat oven to 400
Melt the butter in large pot over medium heat. Add the onions and cook until they are softened, about 2 min. Whisk in the flour and cook, stirring constantly, until the mixture turns light brown, about 3 min. Gradually whisk in the evaporated milk Add the salt and pepper, paprika, and nutmeg. Reduce the heat to low and cook, stirring until the sauce is thickened about 5 min. Add the cheese and stir until it is melted. Add the macaroni and stir until the noodles are thoroughly coated. Remove from heat. Butter a 9x12 inch casserole. Transfer the macaroni mixture into the casserole. Sprinkle the bread crumbs on top.
Bake until the cheese is bubbling and golden brown about 30 min.
· 4 Tablespoons (1/2 stick) butter
· 1 large yellow onion, diced
· 3 Tablespoons all purpose flour
· 4 cups Carnation Evaporated Milk
· 2 Teaspoons salt
· 1 teaspoon black pepper
· 1 teaspoon mild paprika
· ½ teaspoon ground nutmeg
· 2 ½ cups grated sharp white cheddar cheese
· 1 pound elbow macaroni, cooked and drained
· ½ cup bread crumbs
Preheat oven to 400
Melt the butter in large pot over medium heat. Add the onions and cook until they are softened, about 2 min. Whisk in the flour and cook, stirring constantly, until the mixture turns light brown, about 3 min. Gradually whisk in the evaporated milk Add the salt and pepper, paprika, and nutmeg. Reduce the heat to low and cook, stirring until the sauce is thickened about 5 min. Add the cheese and stir until it is melted. Add the macaroni and stir until the noodles are thoroughly coated. Remove from heat. Butter a 9x12 inch casserole. Transfer the macaroni mixture into the casserole. Sprinkle the bread crumbs on top.
Bake until the cheese is bubbling and golden brown about 30 min.
Fried Pickles with Cane's Dipping Sauce
A great friend, Kaci Cronin, shared this recipe with me. It's the best recipe for Fried Pickles I have found yet :) oh, and the sauce tastes just like Cane's original!!!!
Cane's dipping sauce
1 cup mayo
1/2 cup ketchup
1 tsp worcestershire sauce
1/4 tsp black pepper
1/4 tsp garlic powder
Fried Pickles
"marinade mix"
2 eggs
1/4 cup flour
1 cup buttermilk
1 T worcestershire sauce
1/2 tsp vineger based hot pepper sauce (tabasco)
3/4 tsp cayenne pepper
1/4 tsp season salt
1/4 tsp garlic powder
"breading mix"
1 cup cornmeal
2 cups flour
1 tsp salt
1 tsp black pepper
place sliced pickles in the marinade for a couple minutes then dip pickle in the flour mix to completely cover the pickle slice.
place in hot cooking oil in a medium size sauce pan.
Pickles will begin to float as they start to cook.
Carefully turn pickles until browned to your desire.
Place on a plate lined with a paper towel.
*this recipe works with a deep fryer as well
Dipping Sauce"
high quality ranch or hidden valley mix with sr. cream.
For every one cup of the ranch, add about 1/2- 1 tsp cayenne pepper or cajun seasoning and black pepper to taste.
Cane's dipping sauce
1 cup mayo
1/2 cup ketchup
1 tsp worcestershire sauce
1/4 tsp black pepper
1/4 tsp garlic powder
Fried Pickles
"marinade mix"
2 eggs
1/4 cup flour
1 cup buttermilk
1 T worcestershire sauce
1/2 tsp vineger based hot pepper sauce (tabasco)
3/4 tsp cayenne pepper
1/4 tsp season salt
1/4 tsp garlic powder
"breading mix"
1 cup cornmeal
2 cups flour
1 tsp salt
1 tsp black pepper
place sliced pickles in the marinade for a couple minutes then dip pickle in the flour mix to completely cover the pickle slice.
place in hot cooking oil in a medium size sauce pan.
Pickles will begin to float as they start to cook.
Carefully turn pickles until browned to your desire.
Place on a plate lined with a paper towel.
*this recipe works with a deep fryer as well
Dipping Sauce"
high quality ranch or hidden valley mix with sr. cream.
For every one cup of the ranch, add about 1/2- 1 tsp cayenne pepper or cajun seasoning and black pepper to taste.
Wednesday, July 20, 2011
Southern Banana Pudding
OK, this is true banana pudding---the kind that is stirred and stirred and stirred until the custard forms. Real Homemade Banana Pudding is NOT and I repeat NOT made with Jello pudding. It is NOT made with cool whip! It is cooked and stirred and stirred and stirred. This is the way my maw maw and my mom made it and now it's the way that this Nana makes it. So, after you taste this recipe, you will know the next time you go into a restaurant and they are advertising "real homemade banana pudding"..you will know if it's really homemade or not :)
1 1/2 cups sugar
2/3 cup flour
dash salt
6 egg yolks
1 1/2 cup milk
1 can evaporated milk
1 can condensed milk
1 teaspoon vanilla extract
1 box of Nilla Wafers
5 ripe bananas
Mix flour, sugar, and salt in top of double boiler. Blend in egg yolks, milks.
cook uncovered, over boiling water, stirring constantly for about 15-20 minutes. NOTE: You can use a regular boiler and not a double boiler but you have to stir constantly and make sure it doesn't stick on bottom because that would ruin the custard completely.
Continue to stir until custard thickens
Remove from heat and stir in vanilla.
Pour vanilla wafers into a large bowl, reserving some for the topping.
Slice bananas and mix with wafers.
Pour custard over allowing to fill in between the wafers and bananas.
Crush remaining wafers for the topping or you can make meringue with the egg whites that are left over. My children never liked meringue, they wanted the wafers instead.:)
Serve warm or chilled. (i like it warm!!)
Chocolate Mint Brownies
oh my gosh, i wish i had a picture of these.
There is 1 thin green layer between the dark brownie layers.
It is beautiful and it's yummy.
Brownies:
1 box (1 lb. 2.3 oz) fudge brownie mix along with the water, oil, and eggs called for on brownie box.
Filling:
4 cups powdered sugar
3 oz. cream cheese, softened
1/4 cup butter, softened
1/4 cup milk
1 tea.vanilla extract
1/4 tea. peppermint extract
8 to 10 drops of green food coloring
Frosting:
1 cup semisweet chocolate chips
1/4 cup butter, softened
1/4 cup whipping cream
Heat oven to 350. Grease bottom of 9x13 pan with shortening or cooking spray.
Make and bake brownies as directed on box for a 9 x 13 pan. Cool completely about 1 hour.
In large bowl, beat all filling ingredients on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour before frosting.
In small saucepan, melt chocolate chips, 1/4 cup butter and the cream over low heat, stirring constantly. Remove from heat, cool 10 minutes. Pour over filling. Refrigerate about 1 hour or until chocolate is set. Cut into bars. Store in refrigerator.
There is 1 thin green layer between the dark brownie layers.
It is beautiful and it's yummy.
Brownies:
1 box (1 lb. 2.3 oz) fudge brownie mix along with the water, oil, and eggs called for on brownie box.
Filling:
4 cups powdered sugar
3 oz. cream cheese, softened
1/4 cup butter, softened
1/4 cup milk
1 tea.vanilla extract
1/4 tea. peppermint extract
8 to 10 drops of green food coloring
Frosting:
1 cup semisweet chocolate chips
1/4 cup butter, softened
1/4 cup whipping cream
Heat oven to 350. Grease bottom of 9x13 pan with shortening or cooking spray.
Make and bake brownies as directed on box for a 9 x 13 pan. Cool completely about 1 hour.
In large bowl, beat all filling ingredients on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour before frosting.
In small saucepan, melt chocolate chips, 1/4 cup butter and the cream over low heat, stirring constantly. Remove from heat, cool 10 minutes. Pour over filling. Refrigerate about 1 hour or until chocolate is set. Cut into bars. Store in refrigerator.
Goo Goo Clusters
These taste like the candy bar we used to get in the store when i was little. There was nothing better than a Goo-Goo Cluster, well except a Reese's , nothing beats a Reese's peanut butter cup in my book !!
1 large bag min. marshmallows
1 bag chocolate chips
2 cups dry roasted peanuts
1 can condensed milk
2 tsp. butter
Melt chocolate chips in pan with condensed milk.
While this is heating, mix marshmallows and peanuts in a large bowl. Pour melted mixture over nuts and marshmallows. Mix together. Pour in buttered pan. Chill 2 hours and cut.
1 large bag min. marshmallows
1 bag chocolate chips
2 cups dry roasted peanuts
1 can condensed milk
2 tsp. butter
Melt chocolate chips in pan with condensed milk.
While this is heating, mix marshmallows and peanuts in a large bowl. Pour melted mixture over nuts and marshmallows. Mix together. Pour in buttered pan. Chill 2 hours and cut.
Paw Paw's (Cliff Bryant) Pie
My dad's pies are so good. This is one of my favorites :) I have to tell you a story about when he made this pie one time...it's so funny and when I make it , I think of him and just hope and i don't make the same mistake. He has made these pies several times and once he went to the store and bought the ingredients, came back home, and made the pies. He cut him a big ole piece and sat down to eat it and almost spit it out....he finally figured out that he had bought "french onion dip" and not Sour Cream....they do look alike in the container...hahahah...i bet that was a horrible tasting bite of pie!..gotta love a man that will enjoy telling that story and can laugh at himself :)
mix large sugar free vanilla pudding into 16oz. crushed pineapple.
Add 8 oz. sour cream
Add 10-12 oz. cool whip.
pour into 2 graham cracker crusts.
(makes 2 shallow dish pies)
Refrigerate.
mix large sugar free vanilla pudding into 16oz. crushed pineapple.
Add 8 oz. sour cream
Add 10-12 oz. cool whip.
pour into 2 graham cracker crusts.
(makes 2 shallow dish pies)
Refrigerate.
Old Fashioned Egg Custard Pie
My mom used to love when I made this pie. It was one of her favorites!!--I sure miss her :)
1 cup sugar
1 small can condensed milk
3 eggs (beat egg yoke separately from egg whites)
2 heaping Tbsp. flour or cornstarch
Vanilla extract as desired
2 Tbsp. butter
Cream butter and sugar together. Add condensed milk and flour or cornstarch. Then add beaten egg yolks and mix well. Add vanilla. Add well beaten egg whites. Pour into unbaked pie shell. Bake slowly at 325 degrees.
1 cup sugar
1 small can condensed milk
3 eggs (beat egg yoke separately from egg whites)
2 heaping Tbsp. flour or cornstarch
Vanilla extract as desired
2 Tbsp. butter
Cream butter and sugar together. Add condensed milk and flour or cornstarch. Then add beaten egg yolks and mix well. Add vanilla. Add well beaten egg whites. Pour into unbaked pie shell. Bake slowly at 325 degrees.
My Southern Cornbread
Well you can't be raised in the South and not like cornbread or not know how to make it. There are so many different varieties of cornbread but this is one of my favorites. ...it's my recipe but i'll share it with you. The only thing about living here in Utah is that there aren't many places that sell self rising cornmeal...i brought 20 lbs with me when i moved here :)))
1 cup self rising cornmeal
1 cup flour
½ tea baking soda
¼ tea salt
¼ cup sugar
½ tea cayenne pepper
1 ½ cups shredded cheese
2 eggs, beaten
3 strips bacon, diced into cubes
1/4 cup veg oil
1 1/2 cups Buttermilk
6 Tablespoons butter
Preheat oven to 375.
In a 10” cast iron skillet, sauté bacon until crispy
Remove bacon, add butter and put into oven until butter is melted (do not let burn)
Mix all dry ingredients together in mixing bowl
Mix oil, buttermilk, cheese, bacon and eggs together.
Add to dry ingredients and stir with a wooden spoon.
Spread into heated cast iron skillet (it will sizzle)
Bake for 25 min or until golden brown.
Slice into 8 servings and Serve from skillet. Enjoy.
Strawberry Shortcake
When I make this cake...everyone wants the recipe!!!
It is just a simple but delicious strawberry cake. I think Meme (Nell McGowan) makes one similar to this....maybe I got the recipe from her :)
1 pkg. Duncan Hines Moist Deluxe Strawberry Supreme Cake Mix
2 (10 oz) packages sweetened, frozen sliced strawberries, thawed.
1 package (4 serving size) vanilla instant pudding
1 cup milk
2 cups Cool Whip, thawed
Fresh Strawberries
Preheat oven to 350.
Grease and flour 13 x 9 inch pan
For cake, prepare, bake and cool following package directions for recipe.
Poke holes 1 inch apart in top of cake using handle of wooden spoon.
Puree thawed strawberries with juice in blender.
Spoon evenly over top of cake allowing mixture to soak into holes.
For Topping:
Prepare pudding mix following package directions using 1 cup milk.
Fold cool whip into pudding mixture.
Spread over cake
Garnish with fresh strawberries.
Refrigerate at least 4 hours.
It is just a simple but delicious strawberry cake. I think Meme (Nell McGowan) makes one similar to this....maybe I got the recipe from her :)
1 pkg. Duncan Hines Moist Deluxe Strawberry Supreme Cake Mix
2 (10 oz) packages sweetened, frozen sliced strawberries, thawed.
1 package (4 serving size) vanilla instant pudding
1 cup milk
2 cups Cool Whip, thawed
Fresh Strawberries
Preheat oven to 350.
Grease and flour 13 x 9 inch pan
For cake, prepare, bake and cool following package directions for recipe.
Poke holes 1 inch apart in top of cake using handle of wooden spoon.
Puree thawed strawberries with juice in blender.
Spoon evenly over top of cake allowing mixture to soak into holes.
For Topping:
Prepare pudding mix following package directions using 1 cup milk.
Fold cool whip into pudding mixture.
Spread over cake
Garnish with fresh strawberries.
Refrigerate at least 4 hours.
Sour Cream Cake (don't let the name fool ya..this cake is delicious...and the longer it sits in the fridge, the better it gets)
I know what you are thinking...sour cream cake? are you serious? but just try it...it's so yummy..and the longer it sits in the fridge, the better it gets...seriously:)
1 Yellow Butter Cake Mix
16 oz. sour cream
2 cups sugar
Cool whip (large)
Mix together sour cream and sugar (reserve 1 cup of this mixture for later--refrigerate)
Prepare cake as directed on box using 2 round cake pans.
Let cool completely on wire racks. Remove from pans.
Split cake layers with thread making 4 individual layers.
Poke holes using the end of wooden spoon into first layer. Spread some of filling on first layer allowing to sink into holes. Add 2nd layer on top of first and Poke holes into 2nd layer. Spread some of the filling on this layer. Continue adding layers, poking holes, and adding filling in-between layers.
Some of the filling will run off edges. Try to spoon back into holes if you can. When finished, frost with cool whip mixed with the 1 cup of reserved sour cream and sugar.
Cover tightly in a cake keeper and refrigerate for at least 2- 3 days. The longer the better. Some can’t wait that long. haha
Cake will be moist !! Enjoy!!!
1 Yellow Butter Cake Mix
16 oz. sour cream
2 cups sugar
Cool whip (large)
Mix together sour cream and sugar (reserve 1 cup of this mixture for later--refrigerate)
Prepare cake as directed on box using 2 round cake pans.
Let cool completely on wire racks. Remove from pans.
Split cake layers with thread making 4 individual layers.
Poke holes using the end of wooden spoon into first layer. Spread some of filling on first layer allowing to sink into holes. Add 2nd layer on top of first and Poke holes into 2nd layer. Spread some of the filling on this layer. Continue adding layers, poking holes, and adding filling in-between layers.
Some of the filling will run off edges. Try to spoon back into holes if you can. When finished, frost with cool whip mixed with the 1 cup of reserved sour cream and sugar.
Cover tightly in a cake keeper and refrigerate for at least 2- 3 days. The longer the better. Some can’t wait that long. haha
Cake will be moist !! Enjoy!!!
My Collection of Recipes
As you can see, my blog is not just desserts---I have a collection of all types of recipes that I am sharing:) so enjoy!! ~~~Margret
San Antonio Squash Casserole
San Antonio Squash Casserole
(makes 8 servings)
6 tablespoons butter, divided
1 medium onion, coarsely chopped
1 small red bell pepper, coarsely chopped
1 small green bell pepper, coarsely chopped
2 jalapenos, seeded and finely diced
2 pounds yellow squash, sliced, steamed, drained, and cooled
1 cup diced Velveeta cheese
½ cup shredded Cheddar cheese
½ cup shredded Monterey Jack cheese
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 ½ cups crumbled Ritz crackers
Preheat oven to 325 degrees. Spray a 2-quart baking dish with nonstick cooking spray; set aside.
In a large pan, melt 3 Tablespoons butter over medium heat. Add onion, red bell pepper, and green bell pepper; cook, stirring frequently, until tender. Add jalapeno, and cook for 5 minutes. Stir in squash. Fold in cheeses, salt and pepper.
Spoon squash mixture into prepared baking dish; sprinkle with crackers. Melt remaining 3 tablespoons butter and drizzle over crackers. Bake for 20 minutes or until hot and bubbly. Cool for 10 minutes before serving.
(makes 8 servings)
6 tablespoons butter, divided
1 medium onion, coarsely chopped
1 small red bell pepper, coarsely chopped
1 small green bell pepper, coarsely chopped
2 jalapenos, seeded and finely diced
2 pounds yellow squash, sliced, steamed, drained, and cooled
1 cup diced Velveeta cheese
½ cup shredded Cheddar cheese
½ cup shredded Monterey Jack cheese
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 ½ cups crumbled Ritz crackers
Preheat oven to 325 degrees. Spray a 2-quart baking dish with nonstick cooking spray; set aside.
In a large pan, melt 3 Tablespoons butter over medium heat. Add onion, red bell pepper, and green bell pepper; cook, stirring frequently, until tender. Add jalapeno, and cook for 5 minutes. Stir in squash. Fold in cheeses, salt and pepper.
Spoon squash mixture into prepared baking dish; sprinkle with crackers. Melt remaining 3 tablespoons butter and drizzle over crackers. Bake for 20 minutes or until hot and bubbly. Cool for 10 minutes before serving.
Thanksgiving's Southern Hen & Cornbread Dressing
This recipe is fantabulous....count it as special that I am sharing:)
This is the absolute best dressing ever and I know that because everyone has told me......the first time i wanted to make dressing, I got the recipe from Maw Neal....then i added some of Meme's recipe...and then I added some of mine.
So, here is what you have....it's dressing...it's not stuffing!!! You hear that Utah??? It's dressing! I promise, you taste this and you will wonder why you have been eating that stuffing mess your whole life.!
Margret McGowan’s Dressing Recipe
(a combination of Maw Neal’s, Nell McGowan, and Margret McGowan’s recipes)
· Boil 1 Hen, let cool, de-bone, and set aside. Save broth.
· Make 2 pans of cornbread using buttermilk and 2 eggs each, set aside and let cool (i will post the standard cornbread recipe )
· Boil 5-6 eggs, peel, chop, and set aside
· Fry 1 lb. of bacon, drain, and set aside.
· Use bacon grease in pan to sauté 2 finely chopped onions and 1 pack of finely chopped celery. (best if you use a food processer or a chopper)
· Add 1 can of cream of chicken soup and 1 can of cream of celery soup (do not dilute with water) to onions and celery and set aside.
· In a very large roaster pan, crumble cornbread, shred 7 pieces of white bread, add 5 boiled eggs, salt and pepper to taste, soup mixture, bacon crumbled, 5 raw eggs whipped, and pulled hen. Stir in hen broth until real moist. (kind of soupy)
· Bake at 350 degrees until done.
· Enjoy!
This is the absolute best dressing ever and I know that because everyone has told me......the first time i wanted to make dressing, I got the recipe from Maw Neal....then i added some of Meme's recipe...and then I added some of mine.
So, here is what you have....it's dressing...it's not stuffing!!! You hear that Utah??? It's dressing! I promise, you taste this and you will wonder why you have been eating that stuffing mess your whole life.!
Margret McGowan’s Dressing Recipe
(a combination of Maw Neal’s, Nell McGowan, and Margret McGowan’s recipes)
· Boil 1 Hen, let cool, de-bone, and set aside. Save broth.
· Make 2 pans of cornbread using buttermilk and 2 eggs each, set aside and let cool (i will post the standard cornbread recipe )
· Boil 5-6 eggs, peel, chop, and set aside
· Fry 1 lb. of bacon, drain, and set aside.
· Use bacon grease in pan to sauté 2 finely chopped onions and 1 pack of finely chopped celery. (best if you use a food processer or a chopper)
· Add 1 can of cream of chicken soup and 1 can of cream of celery soup (do not dilute with water) to onions and celery and set aside.
· In a very large roaster pan, crumble cornbread, shred 7 pieces of white bread, add 5 boiled eggs, salt and pepper to taste, soup mixture, bacon crumbled, 5 raw eggs whipped, and pulled hen. Stir in hen broth until real moist. (kind of soupy)
· Bake at 350 degrees until done.
· Enjoy!
Coconut Cake
if you want a yummy , moist cake...this is it. My sweet neighbor in Mississippi, Mrs. Morris shared this with me. I sure do miss her and Mr. Wayne..the BEST neighbors ever!
1 white cake mix
1 can cream of coconut (Loco’s – found in the mixer section of grocery store—used to make Pina Coladas)
1 can condensed milk
Cool whip (8oz)
Coconut
Make cake as directed on box. (be sure to use egg whites!)
Bake as directed on box
Take out of oven and poke holes in hot cake with a straw (many holes!!!!!)
Mix cream of coconut and condensed milk together. (you may need to place cream of coconut can in a pan of hot water so it will get to a stirring consistency-- the milk separates in the can)
Pour mixture in holes of cake. Take your time and pour slowly into each hole making sure the mixture seeps into the cake. Cover the cake with mixture.
Chill in refrigerator for a couple of hours or overnight
Spread cool whip over cake
Sprinkle coconut over top of cool whip.
Chill again and serve.
1 white cake mix
1 can cream of coconut (Loco’s – found in the mixer section of grocery store—used to make Pina Coladas)
1 can condensed milk
Cool whip (8oz)
Coconut
Make cake as directed on box. (be sure to use egg whites!)
Bake as directed on box
Take out of oven and poke holes in hot cake with a straw (many holes!!!!!)
Mix cream of coconut and condensed milk together. (you may need to place cream of coconut can in a pan of hot water so it will get to a stirring consistency-- the milk separates in the can)
Pour mixture in holes of cake. Take your time and pour slowly into each hole making sure the mixture seeps into the cake. Cover the cake with mixture.
Chill in refrigerator for a couple of hours or overnight
Spread cool whip over cake
Sprinkle coconut over top of cool whip.
Chill again and serve.
Oreo Balls
This is one of those recipes that you can't get enough of. You will be hiding them in your freezer just so no one else will eat any!!!!!!!
· 8 ounces softened cream cheese or whipped cream cheese
· 18 ounces package of Oreo cookies, crushed
· 2 cups semi-sweet or milk chocolate chips
· 1 tablespoon shortening
Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch Oreo Balls.
Next, melt the chocolate chips and shortening with a double boiler or in the microwave.
Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick.
Put on wax paper. After the Oreo balls harden, keep them in the refrigerator.
Makes about 3 or 4 dozen Oreo Balls, depending on the size
My Delicious Cookies
Ever bite into a cookie and you just melt? This is it. Make 'em..you'll eat everyone and the recipe makes like 6 dozen!!!
1 ½ Cup All Purpose Flour
1 teaspoon salt
1 teaspoon soda
1 cup Crisco Shortening
¾ cup sugar
¾ cup light brown sugar
2 eggs
1 ½ cup regular oats
1 – 12oz. bag of milk choc.morsels
1 ½ cup white choc. Morsels
1 ½ cup chopped pecans
1 Tablespoon water
1 teaspoon vanilla extract
Sift flour, soda, and salt into Bowl 1, stir well.
Mix Crisco, both sugars, water and vanilla into Bowl 2 with electric mixer until smooth.
Beat in the eggs into Bowl 2 with electric mixer.
Add Bowl 1 to Bowl 2 and stir by hand with wooden spoon until smooth consistency.
In Large Bowl 3, combine chips, oats, and pecans. Add Bowl 2 to Bowl 3 and Mix well by hand with wooden spoon.
Spoon onto ungreased cookie sheet.( I use airbake pans)
Bake 9-10 min. @ 350 degrees.
Always take out when you think they are just about done. Let them cool 2 min. on baking sheet and then transfer to cooling rack. This recipe makes about 6 doz. Med. size cookies. (depends on how small you make them--I get an average of 12 cookies per cookie sheet.
1 ½ Cup All Purpose Flour
1 teaspoon salt
1 teaspoon soda
1 cup Crisco Shortening
¾ cup sugar
¾ cup light brown sugar
2 eggs
1 ½ cup regular oats
1 – 12oz. bag of milk choc.morsels
1 ½ cup white choc. Morsels
1 ½ cup chopped pecans
1 Tablespoon water
1 teaspoon vanilla extract
Sift flour, soda, and salt into Bowl 1, stir well.
Mix Crisco, both sugars, water and vanilla into Bowl 2 with electric mixer until smooth.
Beat in the eggs into Bowl 2 with electric mixer.
Add Bowl 1 to Bowl 2 and stir by hand with wooden spoon until smooth consistency.
In Large Bowl 3, combine chips, oats, and pecans. Add Bowl 2 to Bowl 3 and Mix well by hand with wooden spoon.
Spoon onto ungreased cookie sheet.( I use airbake pans)
Bake 9-10 min. @ 350 degrees.
Always take out when you think they are just about done. Let them cool 2 min. on baking sheet and then transfer to cooling rack. This recipe makes about 6 doz. Med. size cookies. (depends on how small you make them--I get an average of 12 cookies per cookie sheet.
Mississippi Mud Cake (Boone Brownies)
Brandi Boone shared this recipe with me and it was called "Boone Brownies" , i knew I had tasted them before...it's a Mississippi Mud cake cut into squares :)
1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups chopped pecans, coarsely chopped
1 (10.5 oz) bag of marshmallows
Frosting: 1/2 cup butter, softened 3-3/4 cups confectioners' sugar 3 tablespoons baking cocoa 1 tablespoon vanilla extract 4 to 5 tablespoons milk 1 cup chopped pecans
whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and pecans.
Pour batter into a greased and floured 15 x 10 inch jelly roll pan.
Bake at 350 for 20 to 25 min or until a wooden toothpick inserted in center comes out clean.
Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 min.
For frosting: In a small bowl, cream butter and conf. sugar,until light and fluffy. Beat in cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. .
Drizzle the chocolate frosting over warm cake. i punch holes in cake before i do this.
allow to cool and store in refrigerator.
1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups chopped pecans, coarsely chopped
1 (10.5 oz) bag of marshmallows
Frosting: 1/2 cup butter, softened 3-3/4 cups confectioners' sugar 3 tablespoons baking cocoa 1 tablespoon vanilla extract 4 to 5 tablespoons milk 1 cup chopped pecans
whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and pecans.
Pour batter into a greased and floured 15 x 10 inch jelly roll pan.
Bake at 350 for 20 to 25 min or until a wooden toothpick inserted in center comes out clean.
Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 min.
For frosting: In a small bowl, cream butter and conf. sugar,until light and fluffy. Beat in cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. .
Drizzle the chocolate frosting over warm cake. i punch holes in cake before i do this.
allow to cool and store in refrigerator.
Southern Sweet Potato Casserole
This is another one of those can't-get-enough recipes. It's a side dish, but I always eat it last because it's so sweet, it could actually be a dessert. It's full of tons of sugar....so it isn't for those watching their wasteline....this is a full fledged treat!!!
3 cups mashed cooked sweet potatoes
1 stick butter
2 cups sugar
4 eggs
1 can evaporated milk
1 teaspoon vanilla extract
Topping:
1 cup brown sugar
1 cup pecans, chopped
1/2 stick butter , melted
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/3 cup flour
Mix hot mashed potatoes with butter, then add next 4 ingredients and mix well.
Place in 9"x13" baking dish and bake 30 min at 350 degrees until set.
Topping: mix all topping ingredients and spread over potatoes. Sometimes I add another 1/2 stick butter to help it spread better. You will not be able to "spread", but will have to use fingers and drop small amounts all over potatoes until almost covered. Bake until topping is bubbly at 350 degrees.
This casserole is very sweet and can sometimes be considered a dessert.
Cream Cheese Chicken
This recipe is one that is super easy...just put it in the crock pot and let it cook while you are out for the day and then come back and finish preparing it...my family loved it:)
Ingredients:
3 to 3 1/2 pounds chicken parts
2 tablespoons melted butter
salt and pepper, to taste
2 tablespoons dry Italian salad dressing
1 can (10 3/4 ounces) cream of mushroom soup
8 ounces cream cheese, cut into cubes
1/2 cup dry white wine
1 tablespoon chopped onion
Preparation:
Brush chicken with butter and sprinkle with salt and pepper. Place in a slow cooked and sprinkle dry dressing mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook until bubbly and smooth. Pour over the chicken and cover and cook 30 to 45 minutes longer.Serve chicken with sauce.Serves 4 to 6.
Ingredients:
3 to 3 1/2 pounds chicken parts
2 tablespoons melted butter
salt and pepper, to taste
2 tablespoons dry Italian salad dressing
1 can (10 3/4 ounces) cream of mushroom soup
8 ounces cream cheese, cut into cubes
1/2 cup dry white wine
1 tablespoon chopped onion
Preparation:
Brush chicken with butter and sprinkle with salt and pepper. Place in a slow cooked and sprinkle dry dressing mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook until bubbly and smooth. Pour over the chicken and cover and cook 30 to 45 minutes longer.Serve chicken with sauce.Serves 4 to 6.
Chicken Dip
This dip will not last very long if you only make one batch, you will need 3 or 4 batches..no lie. When I make this, they are getting the crackers out of the cabinet before it is even finished and then it's war. Seriously, this is some good stuff!!!! Everytime I take it to a party, everyone wants the recipe..so, here you go!!!
1/4 cup butter
2 - 8oz. cream cheese
2 large cans chickenbreast
1/4 tablespoon. minced onion
garlic powder to taste
Melt butter in large skillet. Add minced onion and saute. Add the other ingredients except garlic powder. saute till hot. Add garlic powder to taste.
Serve warm. Good with any type of cracker.
1/4 cup butter
2 - 8oz. cream cheese
2 large cans chickenbreast
1/4 tablespoon. minced onion
garlic powder to taste
Melt butter in large skillet. Add minced onion and saute. Add the other ingredients except garlic powder. saute till hot. Add garlic powder to taste.
Serve warm. Good with any type of cracker.
Strawberry Flowers
This is a fun dish to prepare. I made this for a baby shower once and it really made the table look nice. Everyone loves strawberries and this filling is so yummy:)
30 medium to large perfect strawberries
11 ounces cream cheese, softened
3 tablespoons powdered sugar
1/4 teapsoon almond extract
2 tablespoons finely grated semisweet or milk chocolate
Cut a thin slice from the stem end of each strawberry, so the berry will stand upright without wobbling. Place the berries, cut side down on a serving platter. Cut each berry, without cutting through, into 4 wedges. Cut almost to the bottom, but do not cut completely through. Fan wedges slightly apart, taking care not to break; set aside.
Combine cream cheese, sugar and almond extract in a mixing bowl. Using a hand held mixer at medium speed, beat until light and fluffy. Fold in the grated chocolate. Spoon mixture into a decorating bag fitted with a large star tip. Pipe cream cheese mixture into center of each berry. Chill until ready to serve.
30 medium to large perfect strawberries
11 ounces cream cheese, softened
3 tablespoons powdered sugar
1/4 teapsoon almond extract
2 tablespoons finely grated semisweet or milk chocolate
Cut a thin slice from the stem end of each strawberry, so the berry will stand upright without wobbling. Place the berries, cut side down on a serving platter. Cut each berry, without cutting through, into 4 wedges. Cut almost to the bottom, but do not cut completely through. Fan wedges slightly apart, taking care not to break; set aside.
Combine cream cheese, sugar and almond extract in a mixing bowl. Using a hand held mixer at medium speed, beat until light and fluffy. Fold in the grated chocolate. Spoon mixture into a decorating bag fitted with a large star tip. Pipe cream cheese mixture into center of each berry. Chill until ready to serve.
Peanut Butter Pie
Ok, you see the little black apron in my picture above? well, this pie won that apron for me...Grand Prize....yes 'mam....out of over 20 pies....you need to make it...it's a WINNER !!!
8 oz. cream cheese
16 oz. cool whip creamy
1 cup peanut butter (Smuckers natural creamy if you have it)
3/4 cup sugar
1 Tablespoon vanilla extract
30 Oreo cookies (crushed)
1 stick butter (not margerine)
Heath chocolate and toffee bits 1/2 bag (you can find by choc chips in walmart)
Mix melted butter with crushed Oreos and press into bottom of pie plate
Beat with hand mixer the cream cheese, peanut butter, sugar, and vanilla. Add 8 oz. of cool whip to mixture and blend in.
Spoon mixture into Oreo crust
Top with remaining cool whip and sprinkle with 1/2 bag of Heath toffee chips
Cover and chill until ready to serve.
Hint: sometimes i swirl a little caramel on top :)
Ooey Gooey Bars
I'm pretty sure every missionary that has served in the Clinton Ward has had these....at one time the zone leaders were making them for all the new investigators....so good and so simple :)
1st layer
1 box yellow cake mix, without pudding in the mix
1 stick butter, melted
1 egg
2nd layer
1 - 8oz. package cream chees, softened
1 - 16oz. box powdered sugar
2 eggs
With electric mixer,Mix first layer together until thick and smooth like pie dough
Press into 9 x 13 pan buttered pan.
With electric mixer, Mix 2nd layer together until thoroughly mixed and pour on top of 1st layer.
Bake at 350 degrees until top looks like it is getting brown (about 35 min) --should not be "shaky" when you bring out of oven.
Sprinkle with powdered sugar and chill in fridge.
Remove from fridge and cut into squares.
1st layer
1 box yellow cake mix, without pudding in the mix
1 stick butter, melted
1 egg
2nd layer
1 - 8oz. package cream chees, softened
1 - 16oz. box powdered sugar
2 eggs
With electric mixer,Mix first layer together until thick and smooth like pie dough
Press into 9 x 13 pan buttered pan.
With electric mixer, Mix 2nd layer together until thoroughly mixed and pour on top of 1st layer.
Bake at 350 degrees until top looks like it is getting brown (about 35 min) --should not be "shaky" when you bring out of oven.
Sprinkle with powdered sugar and chill in fridge.
Remove from fridge and cut into squares.
Peanut Butter Chocolate Stuff
This is one of my recipes that is requested the most :) If someone wants me to make "that chocolate stuff"...then they are referring to this recipe. Maybe someone can help me think of a name for it....
30 Oreos
2 tablespoons butter, melted
8oz. cream cheese, softened
1/2 cup peanut butter
1 1/2 cups powdered sugar
16 oz. cool whip
20 miniature Reese's peanut butter cups, chopped
1 cup cold milk
1 package (small) instant chocolate fudge pudding mix
Crush 20 Oreos; toss with butter. Press onto the bottom of an ungreased 9 inch square dish. In a mixing bowl, beat the cream cheese, peanut butter and 1 cup of powdered sugar until smooth. Fold in 8 oz. of the cool whip. Spread over crust. Sprinkle with the Reese's peanut butter cups. In another mixing bowl, beat the milk, pudding mix, and remaining powdered sugar at low speed for 2 minutes. Fold in remaining cool whip. Spread over Reese's cups. Crush remaining Oreo's; sprinkle over the top. Cover and chill for at least 3 hours before serving. Makes 12 - 16 servings.
30 Oreos
2 tablespoons butter, melted
8oz. cream cheese, softened
1/2 cup peanut butter
1 1/2 cups powdered sugar
16 oz. cool whip
20 miniature Reese's peanut butter cups, chopped
1 cup cold milk
1 package (small) instant chocolate fudge pudding mix
Crush 20 Oreos; toss with butter. Press onto the bottom of an ungreased 9 inch square dish. In a mixing bowl, beat the cream cheese, peanut butter and 1 cup of powdered sugar until smooth. Fold in 8 oz. of the cool whip. Spread over crust. Sprinkle with the Reese's peanut butter cups. In another mixing bowl, beat the milk, pudding mix, and remaining powdered sugar at low speed for 2 minutes. Fold in remaining cool whip. Spread over Reese's cups. Crush remaining Oreo's; sprinkle over the top. Cover and chill for at least 3 hours before serving. Makes 12 - 16 servings.
Apple Dip
My sister Jennie Bryant Coleman shared this recipe with me ! Everyone loves a good dip for apples...well this is the best :)
Can use this dip for any apple, but I prefer granny smith apples.
2 - 8oz. cream cheese
1 cup brown sugar
1/2 c. powdered sugar
1/2 bag of Heath Brickle (located next to baking chocolate chips in store)
Combine all ingredients.
Can use this dip for any apple, but I prefer granny smith apples.
2 - 8oz. cream cheese
1 cup brown sugar
1/2 c. powdered sugar
1/2 bag of Heath Brickle (located next to baking chocolate chips in store)
Combine all ingredients.
Mississippi Sin
I'm not sure why I haven't made this more often...it's really good.
1 round loaf French or Hawaiian bread
8 oz sour cream
1 cup shredded Cheddar cheese
1 pkg. 8 oz. cream cheese, at room temperature
1/4 cup chopped green onions
1/4 cup chopped ham
1/2 cup green chilies
dash of Worcestershire sauce
Slice off top of bread and hollow out inside.( save this bread and toast in pieces for dipping) Mix remaining ingredients. Pour inside hollowed out bread; put top back onton bread. Wrap in foil. Bake at 350 for 1 hour. Serve as an appetizer with toasted bread.
1 round loaf French or Hawaiian bread
8 oz sour cream
1 cup shredded Cheddar cheese
1 pkg. 8 oz. cream cheese, at room temperature
1/4 cup chopped green onions
1/4 cup chopped ham
1/2 cup green chilies
dash of Worcestershire sauce
Slice off top of bread and hollow out inside.( save this bread and toast in pieces for dipping) Mix remaining ingredients. Pour inside hollowed out bread; put top back onton bread. Wrap in foil. Bake at 350 for 1 hour. Serve as an appetizer with toasted bread.
Better-than-Sex cake
This cake is fantabulous....hence the title....
well i'm not sure about that but it's really really good :)
1 pkg. Chocolate Fudge Cake Mix
mix and bake by directions on package
Let cool
Poke lots of holes in cake with end of wooden spoon
Pour 2 cans condensed milk over cake , letting ooze down thru holes and around sides of cake. Squeeze one bottle of caramel dessert topping on tope of the cake and let soak in also.
Top with 8 oz. cool whip
Top with crushed heath bar or hershey's bar of topping of your choice.
It may seem like alot of sweetened condensed milk and caramel, but go ahead and pour it on! oh so yummy :) Serve now or refrigerate.
well i'm not sure about that but it's really really good :)
1 pkg. Chocolate Fudge Cake Mix
mix and bake by directions on package
Let cool
Poke lots of holes in cake with end of wooden spoon
Pour 2 cans condensed milk over cake , letting ooze down thru holes and around sides of cake. Squeeze one bottle of caramel dessert topping on tope of the cake and let soak in also.
Top with 8 oz. cool whip
Top with crushed heath bar or hershey's bar of topping of your choice.
It may seem like alot of sweetened condensed milk and caramel, but go ahead and pour it on! oh so yummy :) Serve now or refrigerate.
Caramel Pecan Cheesecake Pie
20 caramels
2 Tbsp. milk
1/2 cup chopped pecans
1 (9 inch) graham cracker pie shell
16 oz cream cheese, softened
1/2 cup sugar
1 1/2 tsp. vanilla extract
2 eggs
Unwrap caramels. Combine with milk in a saucepan. Heat until the caramels melt, stirring occasionally. Stir in pecans. Pour into pie shell. Beat cream cheese, sugar and vanilla in a mixing bowl until smooth. Add eggs and beat well. Spread over the caramel layer. Bake at 350 degrees for 40 min.
Pumpkin Roll with Cream Cheese Filling
This cake is wonderful for the holidays.....I sold like 30 of these one Christmas! Needless to say, I didn't want to see another Pumpkin Roll for a long long time...but it's heavenly..just the right amount of pumpkin, cloves and cinnamon..mmm...and they smell so good baking in the oven.
CAKE:
powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup sugar
2/3 cup Libby's Pure Pumpkin in a can
1 cup chopped walnuts or pecans (optional)
FILLING:
1 pkg. cream cheese, softened
1 cup sifted powder sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar
PREHEAT oven to 375. Grease a 15 x 10 inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if desired.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting at narrow end. Cool on wire rack.
BEAT cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving. Makes 10 servings.
CAKE:
powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup sugar
2/3 cup Libby's Pure Pumpkin in a can
1 cup chopped walnuts or pecans (optional)
FILLING:
1 pkg. cream cheese, softened
1 cup sifted powder sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar
PREHEAT oven to 375. Grease a 15 x 10 inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if desired.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting at narrow end. Cool on wire rack.
BEAT cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving. Makes 10 servings.
Monday, July 18, 2011
Corn Casserole
Last night I had the opportunity to share this side dish with my hometown friends from Clinton MS who are here in Utah going to school. They left all wanting the recipe so here it is. My friend Judy Parnell from StateLine Mississippi actually gave this recipe to me years ago and it's been a family favorite ever since.:)
Cook 1 box of Zataran's Yellow Rice as directed on box and just as soon as it is done, stir in 1 stick of butter.
Combine with 1 1/2 cup shredded cheddar cheese, 2 cans Mexicorn drained, 1 can cream of celery soup, salt and pepper , and a little Tony's seasoning.
Pour into greased casserole dish and bake for 30 min on 350. Yummy!
Cook 1 box of Zataran's Yellow Rice as directed on box and just as soon as it is done, stir in 1 stick of butter.
Combine with 1 1/2 cup shredded cheddar cheese, 2 cans Mexicorn drained, 1 can cream of celery soup, salt and pepper , and a little Tony's seasoning.
Pour into greased casserole dish and bake for 30 min on 350. Yummy!
Well, it's time to get started !
My sweet daughter-in-law , Heather, created this blog for me months ago and it seems I have finally decided to get started posting my recipes on here. So many have requested recipes of mine over the years that I wanted to publish a cookbook. Time and money postponed that idea. So Heather had the bright idea of this blog and here we are! Hope all of you enjoy and be sure and leave a comment on the recipes you have tried...and always remember "Who says we can't have dessert first!"~~Margret (Nana)
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