When I was a tiny little girl, my mama always made me "Egg Nogs" to drink because I never liked a glass of milk. She did not cook the eggs and I am still living. Her recipe was like the RECIPE #2, but she did not put nutmeg in her mixture. It's totally your choice of taste.
RECIPE #1
EGG NOG
Ingredients:
6 eggs
1/4 cup sugar
1/4 tsp salt
1 quart milk
1 tsp vanilla
1/4 tsp nutmeg
1/4 tsp cinnamon
Preparation:
Beat eggs, sugar and salt together in a saucepan. Stir in half the milk (2 cups). On low heat, cook until mixture is thick and thinly coats a spoon. Make sure to stir constantly. Remove from heat and mix in the last of the milk and the vanilla. Cover and chill overnight. Serve eggnog with a dusting of nutmeg and cinnamon.
CAUTION: Be VERY careful as you cook as it could become lumpy and nasty - STIR CONSTANTLY!!!
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RECIPE #2
Easy Eggnog
6 eggs
3 cups milk
8 tablespoons sugar
3 teaspoon vanilla essence
1/2 teaspoon nutmeg, ground
In a large bowl, beat the eggs using an electric beater (if available).
By turn, add milk & sugar.
Continue beating until mixture thickens slightly.
Add in the vanilla essence & ground nutmeg.
Cover with plastic wrap and refrigerate until chilled (at least 3 hours).
Serves: 8.
Wednesday, October 29, 2008
Monday, October 13, 2008
BRUNSWICK STEW
Brunswick Stew - Family Size Recipe - will freeze well.
Family Size Recipe 2 1/2 to 3 pounds chicken (I had a bag of frozen chicken breast, thawed and cut into tiny pieces and put olive oil in pot and put chicken in cooking until almost done)
2 pieces celery 1 small onion 2 quarts tomatoes, fresh or canned 1 cup chopped onion 3 medium white potatoes, peeled but still whole (I cut my potatoes in small size)
1 quart green butter beans (drain if canned) 1 quart whole kernel corn (drain if canned) (I also added a can of Mexican Corn)
5 tablespoons of sugar salt to taste Red and Black pepper to taste Place chicken, celery and onion in a large kettle. Add about a quart of water. Simmer until meat is tender or begins to loosen from bones. Lift chicken from broth. Cool the broth and discard the celery. Remove meat from bones and cut into small pieces. Add tomatoes, chopped onions and whole potatoes to broth. Continue cooking over medium heat. Remove potatoes when tender, mash and return to stew. (Some cooks omit this step and dice the potatoes before adding them to the stew. It has been noted, however, that the stew freezes better when the potatoes have been mashed; otherwise, they’re soggy.) Add cut-up chicken, butter beans, corn and sugar. Add salt and pepper to taste. Bring to a boil while stirring. Cover, lower heat and simmer slowly, stirring occasionally to prevent sticking, for 3 to 5 hours, or until tomatoes have cooked to pieces. Makes about six quarts. This could all be put into a crock pot and cooked all day.
Family Size Recipe 2 1/2 to 3 pounds chicken (I had a bag of frozen chicken breast, thawed and cut into tiny pieces and put olive oil in pot and put chicken in cooking until almost done)
2 pieces celery 1 small onion 2 quarts tomatoes, fresh or canned 1 cup chopped onion 3 medium white potatoes, peeled but still whole (I cut my potatoes in small size)
1 quart green butter beans (drain if canned) 1 quart whole kernel corn (drain if canned) (I also added a can of Mexican Corn)
5 tablespoons of sugar salt to taste Red and Black pepper to taste Place chicken, celery and onion in a large kettle. Add about a quart of water. Simmer until meat is tender or begins to loosen from bones. Lift chicken from broth. Cool the broth and discard the celery. Remove meat from bones and cut into small pieces. Add tomatoes, chopped onions and whole potatoes to broth. Continue cooking over medium heat. Remove potatoes when tender, mash and return to stew. (Some cooks omit this step and dice the potatoes before adding them to the stew. It has been noted, however, that the stew freezes better when the potatoes have been mashed; otherwise, they’re soggy.) Add cut-up chicken, butter beans, corn and sugar. Add salt and pepper to taste. Bring to a boil while stirring. Cover, lower heat and simmer slowly, stirring occasionally to prevent sticking, for 3 to 5 hours, or until tomatoes have cooked to pieces. Makes about six quarts. This could all be put into a crock pot and cooked all day.
Wednesday, October 8, 2008
TOFFEE BROWNIES
TOFFEE BROWNIES (Yummy good)
Ingredients:
1 (17.6 oz) package brownie mix with walnuts
Vegetable oil cooking spray
3 (6-oz) candy bars with almonds and toffee chips (I like the BIG Symphony-Milk Chocolate/Almonds and Toffee Chips - takes two of the BIG ones)
Directions:
1. Prepare the brownie mix according to package directions (I like to do the "cake-like brownie" recipe.)
2. Spray a 13X-9 inch cake pan with the cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars on top of the batter. Cover the candy bars with the remaining batter.
3. Bake according to package directions of brownie mix. Let cool completely before cutting into squares.
Ingredients:
1 (17.6 oz) package brownie mix with walnuts
Vegetable oil cooking spray
3 (6-oz) candy bars with almonds and toffee chips (I like the BIG Symphony-Milk Chocolate/Almonds and Toffee Chips - takes two of the BIG ones)
Directions:
1. Prepare the brownie mix according to package directions (I like to do the "cake-like brownie" recipe.)
2. Spray a 13X-9 inch cake pan with the cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars on top of the batter. Cover the candy bars with the remaining batter.
3. Bake according to package directions of brownie mix. Let cool completely before cutting into squares.
Monday, September 1, 2008
MY TEXAS-CHILI
MY TEXAS-CHILI
2 lb. ground beef
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp garlic powder
3 tbsp all-purpose flour
3 cups water
2 cups Pace Picante sauce
Sweet onion - chopped
A blob of Chocolate Syrup
A spoon of Instant coffee
1 sm can tomato paste
1 can Coke
2 cans Ranch Style Beans (your choice, I use one can of the onion type and one can of the japaleno type.)
1. In saucepan over medium-high heat, cook beef, chili powder, cumin, salt and garlic powder until beef is browned, stirring to separate meat. Add Chocolate syrup and instant coffee.
2. Add *flour and stir - cooking 1 min, stirring constantly. Gradually stir in the rest of the ingredients and cook until it suits your taste.
*If you are afraid of lumps from the flour - mix it with a little of the coke and then pour in.
2 lb. ground beef
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp garlic powder
3 tbsp all-purpose flour
3 cups water
2 cups Pace Picante sauce
Sweet onion - chopped
A blob of Chocolate Syrup
A spoon of Instant coffee
1 sm can tomato paste
1 can Coke
2 cans Ranch Style Beans (your choice, I use one can of the onion type and one can of the japaleno type.)
1. In saucepan over medium-high heat, cook beef, chili powder, cumin, salt and garlic powder until beef is browned, stirring to separate meat. Add Chocolate syrup and instant coffee.
2. Add *flour and stir - cooking 1 min, stirring constantly. Gradually stir in the rest of the ingredients and cook until it suits your taste.
*If you are afraid of lumps from the flour - mix it with a little of the coke and then pour in.
LOVE THESE CHEDDAR BISCUITS
LOVE THESE CHEDDAR BISCUITS
Serves/Makes: 10-12 (or drop bigger “blobs“ and get about 6)……..Ready In: 30 Minutes
INGREDIENTS:
2 Cups Bisquick baking mix
2/3 Cup milk
½ Cup Cheddar Cheese - shredded (I often use the "mixed shredded cheese")
¼ Cup margarine or butter - melted
¼ Teaspoon Garlic Powder
DIRECTIONS:
Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto un-greased cookie sheet. Bake 8-10 minutes or until golden brown.
Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.
Serves/Makes: 10-12 (or drop bigger “blobs“ and get about 6)……..Ready In: 30 Minutes
INGREDIENTS:
2 Cups Bisquick baking mix
2/3 Cup milk
½ Cup Cheddar Cheese - shredded (I often use the "mixed shredded cheese")
¼ Cup margarine or butter - melted
¼ Teaspoon Garlic Powder
DIRECTIONS:
Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto un-greased cookie sheet. Bake 8-10 minutes or until golden brown.
Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.
Tuesday, August 26, 2008
FURNITURE WASH AND POLISH
Have you ever thought your furniture needed something more than dusting? Years ago my mama gave me this recipe and every once in a while I mix it up and get to work.
FURNITURE WASH AND POLISH
1 Tablespoon Olive Oil
1 Tablespoon Vinegar
Dissolve in 1 quart of warm water
Wash furniture, and either dry or let dry by itself.
I wring my rag out as much as possible and go to it and let the furniture room dry.
FURNITURE WASH AND POLISH
1 Tablespoon Olive Oil
1 Tablespoon Vinegar
Dissolve in 1 quart of warm water
Wash furniture, and either dry or let dry by itself.
I wring my rag out as much as possible and go to it and let the furniture room dry.
Monday, August 25, 2008
BREAKFAST CHEESE SOUFFLE
BREAKFAST CHEESE SOUFFLE
Preheat oven to 400 degrees. (You can halve this recipe)
4 eggs
3 Cup milk
1 Tsp salt
2 Cups flour
Mix together.
½ pound grated cheddar cheese
½ Cup melted butter and
Saute ½ cup chopped sweet onion
½ Cup chopped mushrooms
Stir into the egg mixture the cheese, onions, mushrooms and butter. Pour into greased 9X13 pan. Bake at 400 degrees for 35-40 minutes until sides puff up brown. Serve immediately.
Our neighbors, Ann and Rick had us over for breakfast the morning we were moving from IL to TX and she served this and it was yummy good.
Preheat oven to 400 degrees. (You can halve this recipe)
4 eggs
3 Cup milk
1 Tsp salt
2 Cups flour
Mix together.
½ pound grated cheddar cheese
½ Cup melted butter and
Saute ½ cup chopped sweet onion
½ Cup chopped mushrooms
Stir into the egg mixture the cheese, onions, mushrooms and butter. Pour into greased 9X13 pan. Bake at 400 degrees for 35-40 minutes until sides puff up brown. Serve immediately.
Our neighbors, Ann and Rick had us over for breakfast the morning we were moving from IL to TX and she served this and it was yummy good.
BREAKFAST CASSEROLE
BREAKFAST CASSEROLE
1 - 24 oz pkg frozen hash browns
½ Cup butter
1 pound crumbled sausage, cooked
2 Cups Cheddar Cheese, shredded
2 Cups Mozzarella Cheese, shredded
8 Eggs
1 Cup milk
½ Tsp seasoned salt.
Mix hash browns and butter in 9X13 pan and bake 35 minutes at 400 degrees. Place sausage over cooked hash browns and top with cheeses. Refrigerate overnight. The next morning, mix eggs, milk, and salt. Pour over top of hash brown mixture and bake 30-40 minutes at 350 degrees or until lightly brown.
VERY, VERY GOOD - especially if you have company. I’ve also substituted the sausage for ham.
1 - 24 oz pkg frozen hash browns
½ Cup butter
1 pound crumbled sausage, cooked
2 Cups Cheddar Cheese, shredded
2 Cups Mozzarella Cheese, shredded
8 Eggs
1 Cup milk
½ Tsp seasoned salt.
Mix hash browns and butter in 9X13 pan and bake 35 minutes at 400 degrees. Place sausage over cooked hash browns and top with cheeses. Refrigerate overnight. The next morning, mix eggs, milk, and salt. Pour over top of hash brown mixture and bake 30-40 minutes at 350 degrees or until lightly brown.
VERY, VERY GOOD - especially if you have company. I’ve also substituted the sausage for ham.
BEEF STROGANOFF - JANE
BEEF STROGANOFF - JANE
2 pounds round steak, cut in strips
Brown steak in ½ cup oleo
Add 1 chopped sweet onion
Sprinkle with garlic salt
1 can Golden Mushroom Soup
1 pint Sour Cream
Salt and pepper
Mix all ingredients together and simmer 45 minutes.
Serve with noodles or rice.
2 pounds round steak, cut in strips
Brown steak in ½ cup oleo
Add 1 chopped sweet onion
Sprinkle with garlic salt
1 can Golden Mushroom Soup
1 pint Sour Cream
Salt and pepper
Mix all ingredients together and simmer 45 minutes.
Serve with noodles or rice.
CHICKEN TETRAZINI - JANE
Chicken Tetrazini - My daughter Jane
8 oz. spaghetti, cooked
4 cups diced chicken
2 cans Cream Mushroom Soup
1 can milk
½ cup Sour Cream
3 or 4 cups shredded M. Jack or Colby/Jack shredded cheese
Mix the soup, milk and sour cream together. Combine all ingredients in a casserole and bake at 350 degrees until heated through.
8 oz. spaghetti, cooked
4 cups diced chicken
2 cans Cream Mushroom Soup
1 can milk
½ cup Sour Cream
3 or 4 cups shredded M. Jack or Colby/Jack shredded cheese
Mix the soup, milk and sour cream together. Combine all ingredients in a casserole and bake at 350 degrees until heated through.
HAMBURGER PIE FROM MY SISTER NEVA
HAMBURGER PIE FROM MY SISTER NEVA
1-½ pound hamburger
1 chopped green pepper
½ or 1 sweet onion chopped (to your taste)
BROWN
Cook potatoes and mash (or use instant potatoes), add some butter. Put catsup in hamburger mix to taste. Mix until real moist. Open green beans and drain; mix into hamburger mixture and put into the casserole dish. Spoon potatoes on top and bake at about 350 degrees until they look good - probably about 25 minutes.
Rolls with this and it's a good meal.
1-½ pound hamburger
1 chopped green pepper
½ or 1 sweet onion chopped (to your taste)
BROWN
Cook potatoes and mash (or use instant potatoes), add some butter. Put catsup in hamburger mix to taste. Mix until real moist. Open green beans and drain; mix into hamburger mixture and put into the casserole dish. Spoon potatoes on top and bake at about 350 degrees until they look good - probably about 25 minutes.
Rolls with this and it's a good meal.
TACO SOUP
TACO SOUP FROM MY FRIEND MARY
Serves - Bunch
DO NOT DRAIN VEGETABLES!
1 to 1-½ pounds ground round - Brown
Sweet onion - chopped
1 pkg Taco Seasoning
1 Pkg dry Original Ranch Dressing
1 can Mexican Corn
2 cans chopped tomatoes
1 can Ranch Style Beans with jalapeños
1 can Ranch Style Beans
1 can Rotel Chilies
You can brown meat and then dump all ingredients into the crockpot. or you can cook on top of stove.
We eat with Fritos - DELICIOUS!
Serves - Bunch
DO NOT DRAIN VEGETABLES!
1 to 1-½ pounds ground round - Brown
Sweet onion - chopped
1 pkg Taco Seasoning
1 Pkg dry Original Ranch Dressing
1 can Mexican Corn
2 cans chopped tomatoes
1 can Ranch Style Beans with jalapeños
1 can Ranch Style Beans
1 can Rotel Chilies
You can brown meat and then dump all ingredients into the crockpot. or you can cook on top of stove.
We eat with Fritos - DELICIOUS!
Thursday, August 21, 2008
WONDERFUL, WONDERFUL DRESSING (or STUFFING)
WONDERFUL, WONDERFUL DRESSING FROM A DEAR FRIEND IN ILLINOIS
Get bags of dried bread pieces, non seasoned,
(Or if desired) already baked Cornbread, crumbled
Fry up 1 lb of pork sausage, mild or regular. Do not drain.
Chop celery, onions and apples. Dump in with the cooked sausage, do not drain the sausage, add water to cover and cook. When almost done add a bunch of raisins.
Place the dried bread cubes, and cornbread in big bowl and pour broth from the neck, gizzard, etc., then plop 3 to 4 eggs over this and then add the sausage mixture over this. Add milk and broth until the mix is the right consistency. Bake at 325F until done.
I also add pecans!!! You can also eliminate any of the ingredients you do not care for - I really like it this way. My mama watched me make it and said "I've never seen anyone make dressing like that before. I don't like my dressing messed up". When I put it on the table for the meal, she took a bite with a bit of a smirk on her face, then finally said "Well, this is pretty good." A BIG COMPLIMENT FROM HER. She was the world's best cook.
Get bags of dried bread pieces, non seasoned,
(Or if desired) already baked Cornbread, crumbled
Fry up 1 lb of pork sausage, mild or regular. Do not drain.
Chop celery, onions and apples. Dump in with the cooked sausage, do not drain the sausage, add water to cover and cook. When almost done add a bunch of raisins.
Place the dried bread cubes, and cornbread in big bowl and pour broth from the neck, gizzard, etc., then plop 3 to 4 eggs over this and then add the sausage mixture over this. Add milk and broth until the mix is the right consistency. Bake at 325F until done.
I also add pecans!!! You can also eliminate any of the ingredients you do not care for - I really like it this way. My mama watched me make it and said "I've never seen anyone make dressing like that before. I don't like my dressing messed up". When I put it on the table for the meal, she took a bite with a bit of a smirk on her face, then finally said "Well, this is pretty good." A BIG COMPLIMENT FROM HER. She was the world's best cook.
WONDERFUL CORN BREAD
WONDERFUL CORN BREAD
1 (18.5-OZ) PKG YELLOW CAKE MIX
1 (15-OZ) PKG CORN BREAD MIX
PREHEAT OVER TO 350 DEGREES.
PREPARE CAKE MIX (in one bowl) AND CORN BREAD MIX (in another bowl) ACCORDING TO PACKAGE DIRECTIONS.
MIX BATTERS TOGETHER WELL. DIVIDE BATTER BETWEEN 2 GREASED 8-INCH OR 9-INCH SQUARE PANS.
BAKE FOR 30 TO 35 MINUTES OR UNTIL GOLDEN BROWN AND A WOODED TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN.
YIELD: 32 SLICES.
I use one small package of each mix, either Martha White package or Jiffy box stuff.
1 (18.5-OZ) PKG YELLOW CAKE MIX
1 (15-OZ) PKG CORN BREAD MIX
PREHEAT OVER TO 350 DEGREES.
PREPARE CAKE MIX (in one bowl) AND CORN BREAD MIX (in another bowl) ACCORDING TO PACKAGE DIRECTIONS.
MIX BATTERS TOGETHER WELL. DIVIDE BATTER BETWEEN 2 GREASED 8-INCH OR 9-INCH SQUARE PANS.
BAKE FOR 30 TO 35 MINUTES OR UNTIL GOLDEN BROWN AND A WOODED TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN.
YIELD: 32 SLICES.
I use one small package of each mix, either Martha White package or Jiffy box stuff.
UNBELIEVABLE LASAGNE
UNBELIEVABLE LASAGNE
1 pound ground chuck
4 - 5 c spaghetti sauce (I buy a great big jar because I like it to have plenty of sauce; (if there’s some left over, it can be put in a small container and frozen until needed) (whatever sounds the best to me, it may have onions, mushrooms, green peppers, or whatever grabs me)
1 8-oz lasagne
1 pound Ricotta cheese (if this is too expensive, I use cottage cheese, small curd)
1 8-oz mozzarella cheese, shredded
1 cup grated Parmesan cheese
1 can mushrooms, optional
Brown chuck, add salt and pepper, garlic salt if you desire. When brown, add sauce, stir together.
In 13X9X2” baking pan, spread about1 cup meat/sauce mix; arrange a layer of UNCOOKED lasagne. Top with some Ricotta cheese or Cottage cheese, whichever you have; mushrooms, mozzarella, parmesan- then some sauce. Repeat, gently pressing lasagne pieces into cheese mixture. End with final layer of lasagne. Pour remaining sauce over it all. Make sure all lasagne pieces are totally covered with sauce. Top with remaining mozz. and parmesan cheese.
(Do not be concerned with the empty space at the ends of the pan, just be sure the uncooked lasagne is covered). This will all expand and take up most of the area.
Bake at 350 degrees for 45-55 mins til lightly browned and bubbling.
Allow to stand 15 mins; cut in squares to serve. Serves 6 - 8.
This is called unbelievable, because you do no precook the lasagne. (I call it a gift recipe from God, because you don’t have to get that nasty slime from handling cooked yukky lasagne on your hands. PTL!!!)
1 pound ground chuck
4 - 5 c spaghetti sauce (I buy a great big jar because I like it to have plenty of sauce; (if there’s some left over, it can be put in a small container and frozen until needed) (whatever sounds the best to me, it may have onions, mushrooms, green peppers, or whatever grabs me)
1 8-oz lasagne
1 pound Ricotta cheese (if this is too expensive, I use cottage cheese, small curd)
1 8-oz mozzarella cheese, shredded
1 cup grated Parmesan cheese
1 can mushrooms, optional
Brown chuck, add salt and pepper, garlic salt if you desire. When brown, add sauce, stir together.
In 13X9X2” baking pan, spread about1 cup meat/sauce mix; arrange a layer of UNCOOKED lasagne. Top with some Ricotta cheese or Cottage cheese, whichever you have; mushrooms, mozzarella, parmesan- then some sauce. Repeat, gently pressing lasagne pieces into cheese mixture. End with final layer of lasagne. Pour remaining sauce over it all. Make sure all lasagne pieces are totally covered with sauce. Top with remaining mozz. and parmesan cheese.
(Do not be concerned with the empty space at the ends of the pan, just be sure the uncooked lasagne is covered). This will all expand and take up most of the area.
Bake at 350 degrees for 45-55 mins til lightly browned and bubbling.
Allow to stand 15 mins; cut in squares to serve. Serves 6 - 8.
This is called unbelievable, because you do no precook the lasagne. (I call it a gift recipe from God, because you don’t have to get that nasty slime from handling cooked yukky lasagne on your hands. PTL!!!)
TACO PIE
TACO PIE This is from my girl - Jane Crumley
1 lb ground beef
1/2 sweet onion, chopped
8 oz tomato sauce
2 cups shredded cheddar cheese (I like the Mexican Shredded)
1 cup sour cream
8 oz cresc. roll dough
1 bag Doritos, crushed
1 pkg Taco seasoning
Brown beef and onions - drain any far; stir in Taco seas and tom sauce. Pat rolls in ungreased 10” pie plate (I use 9” sq pan). Sprinkle crushed Dorito chips over dough - spoon on meat mix. Spread sour cream over meat, cover w/cheese and rest of Dorito chips.
Bake @ 375 degrees for 20 - 25 mins. Top w/chopped tomatoes and lettuce as you serve.
1 lb ground beef
1/2 sweet onion, chopped
8 oz tomato sauce
2 cups shredded cheddar cheese (I like the Mexican Shredded)
1 cup sour cream
8 oz cresc. roll dough
1 bag Doritos, crushed
1 pkg Taco seasoning
Brown beef and onions - drain any far; stir in Taco seas and tom sauce. Pat rolls in ungreased 10” pie plate (I use 9” sq pan). Sprinkle crushed Dorito chips over dough - spoon on meat mix. Spread sour cream over meat, cover w/cheese and rest of Dorito chips.
Bake @ 375 degrees for 20 - 25 mins. Top w/chopped tomatoes and lettuce as you serve.
SAWDUST PIE
1 1/2 cups ground pecans
1 1/2 cups granulated sugar
1 1/2 cups graham cracker crumbs
1 1/2 cups sweetened flaked coconut
7 egg whites
1 pie shell, unbaked
Whipped cream
Caramel sauce - can use purchased
Preheat oven to 350 degrees. Combine pecans, sugar, graham cracker crumbs and coconut. Stir in unbeaten egg whites. Pour into pie shell and bake for 35 minutes or until a knife inserted near center comes out clean. Serve with real whipped cream and caramel sauce.
CARAMEL SAUCE
2 T butter
2 T all-purpose flour
1 1/2 cups half and half
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 tsp caramel flavoring (I use Watkins brand caramel flavoring)
Melt butter in a saucepan over medium heat. Whisk in flour. Add half and half; stir until thickened. Stir in brown and granulated sugars and continue to cook, stirring. Remove from heat just before it comes to a boil. Stir in flavoring. Let cool (mixture will thicken).
Yield: 2 1/3 cups.
THE BEST POTATO-SAUSAGE SOUP
EASY POTATO-SAUSAGE SOUP
1/2 pound ground pork sausage
16 ounces frozen hash brown potatoes (4 cups)
1 lg sweet onion, chopped
1 (14 1/2 oz) can chicken broth
2 cups water
1 (10 3/4 oz) can cream of celery soup, undiluted
1 (10 3/4 oz) can cream of chicken soup, undiluted
2 cups milk (I use Half and Half)
Brown sausage in large dutch oven over medium heat, stirring until it crumbles and is no longer pink. Drain; return to dutch oven.
Add potatoes and next 3 ingredients to sausage; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in soups and milk; cook, stirring often, until thoroughly heated. Garnish with shredded Cheddar cheese if desired.
Yield: 2 1/2 quarts.
1/2 pound ground pork sausage
16 ounces frozen hash brown potatoes (4 cups)
1 lg sweet onion, chopped
1 (14 1/2 oz) can chicken broth
2 cups water
1 (10 3/4 oz) can cream of celery soup, undiluted
1 (10 3/4 oz) can cream of chicken soup, undiluted
2 cups milk (I use Half and Half)
Brown sausage in large dutch oven over medium heat, stirring until it crumbles and is no longer pink. Drain; return to dutch oven.
Add potatoes and next 3 ingredients to sausage; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in soups and milk; cook, stirring often, until thoroughly heated. Garnish with shredded Cheddar cheese if desired.
Yield: 2 1/2 quarts.
PEANUT BUTTER ICE CREAM TOPPING
PEANUT BUTTER ICE CREAM TOPPING (THIS IS SO WONDERFUL!)
1 cup packed brown sugar
1/2 cup light corn syrup
3 tablespoons butter or margarine
pinch salt
1 cup creamy peanut butter (Extra Chunky for me)
1/2 cup evaporated milk
Vanilla ice cream
Peanuts, optional
Combine brown sugar, corn syrup, butter and salt in a 1 1/2 qt microwave-safe baking dish. Cover and microwave on high for 4 minutes or until mixture boils, stirring twice. Add peanut butter; stir until smooth. Stir in evaporated milk. Serve warm over ice cream. Sprinkle with peanuts if desired. Cover and store in the refrigerator. To heat, microwave at 50% power for 1 - 2 minutes or until heated through.
Yield: 2 3/4 cups.
1 cup packed brown sugar
1/2 cup light corn syrup
3 tablespoons butter or margarine
pinch salt
1 cup creamy peanut butter (Extra Chunky for me)
1/2 cup evaporated milk
Vanilla ice cream
Peanuts, optional
Combine brown sugar, corn syrup, butter and salt in a 1 1/2 qt microwave-safe baking dish. Cover and microwave on high for 4 minutes or until mixture boils, stirring twice. Add peanut butter; stir until smooth. Stir in evaporated milk. Serve warm over ice cream. Sprinkle with peanuts if desired. Cover and store in the refrigerator. To heat, microwave at 50% power for 1 - 2 minutes or until heated through.
Yield: 2 3/4 cups.
DELICIOUS ORANGE CREAM FRUIT SALAD
ORANGE CREAM FRUIT SALAD
1 can (20 oz) pineapple tidbits, drained
1 can (16 oz) peach slices, drained
1 can (11 oz) mandarin oranges, drained
2 med firm bananas, sliced
1 med apple, chopped
1 pkg (3.4 oz) instant vanilla pudding mix
1 1/2 c milk
1/3 c frozen orange juice concentrate
3/4 c sour cream
In a large salad bowl, combine fruits; set aside. In a small mixing bowl, beat pudding mix, milk and orange juice concentrate for 2 mins. Add sour cream; mix well. Spoon over fruit; toss to coat. Cover and refrigerate for 2 hrs. Yield: 8 - 10 servings.
1 can (20 oz) pineapple tidbits, drained
1 can (16 oz) peach slices, drained
1 can (11 oz) mandarin oranges, drained
2 med firm bananas, sliced
1 med apple, chopped
1 pkg (3.4 oz) instant vanilla pudding mix
1 1/2 c milk
1/3 c frozen orange juice concentrate
3/4 c sour cream
In a large salad bowl, combine fruits; set aside. In a small mixing bowl, beat pudding mix, milk and orange juice concentrate for 2 mins. Add sour cream; mix well. Spoon over fruit; toss to coat. Cover and refrigerate for 2 hrs. Yield: 8 - 10 servings.
EASY OIL PIE CRUST
OIL CRUST RECIPE Makes 2 Crusts
Sift 2 cups flour, 2 tsp sugar, and 1 tsp salt together. Combine 2/3 cup vegetable oil and 4 tbsp cold milk. Beat with a fork until creamy. Pour all at once into center of flour.
Mix with a fork until the flour is evenly dampened. This will make 2 pie shells or one two-crust pie.
To make two-crust - sprinkle the other half of crumbs on top of filling. Bake shell 15 minutes at 400 degrees or 30 - 40 minutes at 350 degrees.
I really like to use this recipe when I bake Pumpkin pies.
Sift 2 cups flour, 2 tsp sugar, and 1 tsp salt together. Combine 2/3 cup vegetable oil and 4 tbsp cold milk. Beat with a fork until creamy. Pour all at once into center of flour.
Mix with a fork until the flour is evenly dampened. This will make 2 pie shells or one two-crust pie.
To make two-crust - sprinkle the other half of crumbs on top of filling. Bake shell 15 minutes at 400 degrees or 30 - 40 minutes at 350 degrees.
I really like to use this recipe when I bake Pumpkin pies.
MICROWAVE PINEAPPLE DESSERT
MICROWAVE PINEAPPLE DESSERT
1 can (16 oz) crushed pineapple
1 1/2 cups mini marshmallows
1 box (1 layer) yellow cake mix
1/4 cup (1/2 stick) butter or margarine, melted
1/2 cup coconut
1/2 cup pecans
In 8-inch square glass pan, layer, in order given, pineapple, marshmallows, dry cake mix, butter, coconut and pecans. Microwave on high power 12 minutes until toothpick inserted in center comes out clean.
1 can (16 oz) crushed pineapple
1 1/2 cups mini marshmallows
1 box (1 layer) yellow cake mix
1/4 cup (1/2 stick) butter or margarine, melted
1/2 cup coconut
1/2 cup pecans
In 8-inch square glass pan, layer, in order given, pineapple, marshmallows, dry cake mix, butter, coconut and pecans. Microwave on high power 12 minutes until toothpick inserted in center comes out clean.
EASY MEXICAN CASSEROLE
MEXICAN CASSEROLE
1 pound of hamburger - season with salt, pepper, Chili Powder and chopped sweet onion. Drain if needed. Add 1 can Rotel diced tomatoes, 1 can Cream of Mushroom soup or Cream of Chicken, 1 can Ranch style beans, 1 pkg restaurant style corn chips. Break up chips. Spray 9 X 13” pan. Put all ingredients in pan and sprinkle with grated cheese. Bake 350 for 10 to 15 minutes.
1 pound of hamburger - season with salt, pepper, Chili Powder and chopped sweet onion. Drain if needed. Add 1 can Rotel diced tomatoes, 1 can Cream of Mushroom soup or Cream of Chicken, 1 can Ranch style beans, 1 pkg restaurant style corn chips. Break up chips. Spray 9 X 13” pan. Put all ingredients in pan and sprinkle with grated cheese. Bake 350 for 10 to 15 minutes.
MY MADE-UP CHICKEN SALAD GOOP
CHICKEN SALAD GOOP
USE A LARGE MIXING BOWL.....
2 cans (12.5 oz ea) 98% Fat Free chicken (I use Premium brand) drain
1 cup pecans, chopped
6 spears of kosher dill spears, chopped or you can use relish
4 stalks of celery, chopped fine
Red seedless grapes (I slice a bunch and dump them in, depending on taste)
THIS IS THE SLURP TO MIX IT UP WITH:
2 cups Lite Miracle Whip
16 oz. Sour Cream
1 cup Bland Farms Vidalia Mustard (If I have it, I use Ken's Steak House Honey Mustard)
Pepper - to taste
Salt - to taste
Sugar - to taste
Mix and pour over chicken mix, and stir up really good. I like to refrigerate before eating.
ENJOY AS I DO!!!
USE A LARGE MIXING BOWL.....
2 cans (12.5 oz ea) 98% Fat Free chicken (I use Premium brand) drain
1 cup pecans, chopped
6 spears of kosher dill spears, chopped or you can use relish
4 stalks of celery, chopped fine
Red seedless grapes (I slice a bunch and dump them in, depending on taste)
THIS IS THE SLURP TO MIX IT UP WITH:
2 cups Lite Miracle Whip
16 oz. Sour Cream
1 cup Bland Farms Vidalia Mustard (If I have it, I use Ken's Steak House Honey Mustard)
Pepper - to taste
Salt - to taste
Sugar - to taste
Mix and pour over chicken mix, and stir up really good. I like to refrigerate before eating.
ENJOY AS I DO!!!
JANE'S BEEF STROGANOFF
BEEF STROGANOFF (REALLY GOOD FROM MY DAUGHTER)
2 lbs round steak, cut in strips
Brown steak in 1/2 cup oleo with 1 chopped onion
Sprinkle with garlic salt
1 can Golden Mushroom Soup
1 Pint Sour Cream
Salt and pepper
Simmer 45 minutes.
Serve with noodles or rice.
2 lbs round steak, cut in strips
Brown steak in 1/2 cup oleo with 1 chopped onion
Sprinkle with garlic salt
1 can Golden Mushroom Soup
1 Pint Sour Cream
Salt and pepper
Simmer 45 minutes.
Serve with noodles or rice.
ITALIAN COLE SLAW
THIS IS TOTALLY DELICIOUS - AN ITALIAN FRIEND FROM MARYVILLE, IL. GAVE ME THE RECIPE AND I LOVE IT.
ITALIAN COLE SLAW
6 to 8 oz crumbled Feta cheese
1 bag of cole slaw mix
1 can of black olives, diced
1 bunch of green onions (5 or 6 onions, chopped)
2 or 3 tomatoes, diced
8 to 12 oz hard salami (chopped)
1 pkg of Good Season Italian Dressing mix. Mix according to directions on package.
Pour over items, toss and refrigerate overnight for best results.
THE MOST DELICIOUS DESSERT
This is probably my favorite, especially if I use Milk Chocolate pudding - My sweetheart loves it if I use Lemon pudding - and I have to admit, that is good!
DELICIOUS DESSERT
1-1/2 sticks butter, melted
1-1/2 cups pecans, chopped
1-1/2 cups flour
Mix and spread in a 9X13 pan. Bake at 350 degrees for 15 minutes.
8 oz. Cream Cheese
1 cup powdered sugar
1 cup Cool Whip
Mix and spread over cooked crust.
2 boxes pudding - any flavor
If using cooked pudding, mix according to package directions and cool. If using instant pudding, use only 3-1/2 cups milk. Spread the pudding as your next layer. Top with Cool Whip. Sprinkle with toasted coconut or pecans. Chill in refrigerator; best if chilled 8 hours. (You can chill for eight hours and then put on the Cool Whip - if desired).
DELICIOUS DESSERT
1-1/2 sticks butter, melted
1-1/2 cups pecans, chopped
1-1/2 cups flour
Mix and spread in a 9X13 pan. Bake at 350 degrees for 15 minutes.
8 oz. Cream Cheese
1 cup powdered sugar
1 cup Cool Whip
Mix and spread over cooked crust.
2 boxes pudding - any flavor
If using cooked pudding, mix according to package directions and cool. If using instant pudding, use only 3-1/2 cups milk. Spread the pudding as your next layer. Top with Cool Whip. Sprinkle with toasted coconut or pecans. Chill in refrigerator; best if chilled 8 hours. (You can chill for eight hours and then put on the Cool Whip - if desired).
MY HUSBAND'S FAVORITE BANANA PUDDING
CREAMY BANANA PUDDING
(Makes 8 to 10 servings)
1 (14-oz) can Eagle Brand Sweetened Condensed Milk (Not evaporated milk)
1 1/2 cups cold water
1 (4-oz) package INSTANT pudding (I use French Vanilla - it calls for Vanilla flavor)
2 cups (1 pint) whipping cream (I use the LARGE size Cool Whip)
36 Vanilla Wafers (I crush them and I use the FAT FREE Keebler - this is Merrell’s favorite)
3 bananas, sliced and dipped in lemon juice (I usually use about 6 bananas, and I do not dip them in lemon juice as it smells just like a skunk!)
In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. (I don’t usually take the time to Chill). Fold in whipped cream. Spoon 1 cup pudding mixture into bowl or whatever you are using. Top with one-third each of the wafers, bananas and pudding. Repeat layering and end with pudding mix. Chill thoroughly. Refrigerate leftovers.
I usually use a big long cake container with lid, but a 2 1/2 qt or more bowl will also work.
Wonderful stuff. This recipe was given to me a long time ago by Sister Glass, 80+ years, precious woman in our church in Belton, Texas. I hated banana pudding until she insisted I try her banana pudding, and since I would not have hurt her feelings by telling her that I hated the stuff I tried it and I was hooked!!!
(Makes 8 to 10 servings)
1 (14-oz) can Eagle Brand Sweetened Condensed Milk (Not evaporated milk)
1 1/2 cups cold water
1 (4-oz) package INSTANT pudding (I use French Vanilla - it calls for Vanilla flavor)
2 cups (1 pint) whipping cream (I use the LARGE size Cool Whip)
36 Vanilla Wafers (I crush them and I use the FAT FREE Keebler - this is Merrell’s favorite)
3 bananas, sliced and dipped in lemon juice (I usually use about 6 bananas, and I do not dip them in lemon juice as it smells just like a skunk!)
In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. (I don’t usually take the time to Chill). Fold in whipped cream. Spoon 1 cup pudding mixture into bowl or whatever you are using. Top with one-third each of the wafers, bananas and pudding. Repeat layering and end with pudding mix. Chill thoroughly. Refrigerate leftovers.
I usually use a big long cake container with lid, but a 2 1/2 qt or more bowl will also work.
Wonderful stuff. This recipe was given to me a long time ago by Sister Glass, 80+ years, precious woman in our church in Belton, Texas. I hated banana pudding until she insisted I try her banana pudding, and since I would not have hurt her feelings by telling her that I hated the stuff I tried it and I was hooked!!!
FRENCH SILK FILLED CREAM PUFFS
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FRENCH SILK FILLED CREAM PUFFS
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INGREDIENTS:
CREAM PUFFS
1 cup water
1/2 cup butter
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
FILLING
3/4 cup butter
1 cup sugar
1 1/2 teaspoons vanilla
2 tablespoons instant coffee
3 eggs
3 ounces unsweetened chocolate, melted
DIRECTIONS:
Heat oven to 400 degrees. Bring water and butter to a boil
in a heavy saucepan. Add flour and salt at once. Beat until
smooth ands forms a ball; remove from heat. Beat in eggs
one at a time until batter is shiny. Place by tablespoon
portions 2 inches apart on ungreased cookie sheet. Bake 25
minutes or until golden brown. Cool. Slice top off and scoop
uncooked batter from inside. Fill with filling and replace
top. Sprinkle with powdered sugar and serve.
For filling, cream butter and sugar in mixer, blend in vanilla
and coffee. Add eggs one at a time, beat 2 minutes each. Blend in chocolate.
FRENCH SILK FILLED CREAM PUFFS
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INGREDIENTS:
CREAM PUFFS
1 cup water
1/2 cup butter
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
FILLING
3/4 cup butter
1 cup sugar
1 1/2 teaspoons vanilla
2 tablespoons instant coffee
3 eggs
3 ounces unsweetened chocolate, melted
DIRECTIONS:
Heat oven to 400 degrees. Bring water and butter to a boil
in a heavy saucepan. Add flour and salt at once. Beat until
smooth ands forms a ball; remove from heat. Beat in eggs
one at a time until batter is shiny. Place by tablespoon
portions 2 inches apart on ungreased cookie sheet. Bake 25
minutes or until golden brown. Cool. Slice top off and scoop
uncooked batter from inside. Fill with filling and replace
top. Sprinkle with powdered sugar and serve.
For filling, cream butter and sugar in mixer, blend in vanilla
and coffee. Add eggs one at a time, beat 2 minutes each. Blend in chocolate.
Chill 1 hour before filling cream puffs.
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I also make the Puffs and fill with some kind of sandwich "stuff" such as
Chicken Salad or Ham Salad - Good eating.
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I also make the Puffs and fill with some kind of sandwich "stuff" such as
Chicken Salad or Ham Salad - Good eating.
MY FAVORITE CREAM OF POTATO SOUP
CREAM OF POTATO SOUP
4 slices bacon, diced
1 cup ORE-IDA fresh frozen Chopped Onions
(I chop up a sweet onion)
1 1/2 cups hot water
3 1/2 cups frozen ORE-IDA Southern Style Hash Browns
2 cups milk (I use half & half)
1/8 teaspoon pepper
In large skillet over medium-high heat, cook bacon until crisp; remove from skillet and drain on paper towels. Spoon off excess fat, reserving two tablespoons. Cook onions in reserved drippings until golden and tender. Add water, frozen Hash Browns and salt; bring to a boil, stirring occasionally to separate potatoes. Reduce heat, cover, simmer 10 minutes or until potatoes are tender. Lightly mash potatoes if desired. Stir in milk, pepper and bacon; heat, but do not boil. Serve topped with minced parsley, if desired.
Yield: 5 servings
4 slices bacon, diced
1 cup ORE-IDA fresh frozen Chopped Onions
(I chop up a sweet onion)
1 1/2 cups hot water
3 1/2 cups frozen ORE-IDA Southern Style Hash Browns
2 cups milk (I use half & half)
1/8 teaspoon pepper
In large skillet over medium-high heat, cook bacon until crisp; remove from skillet and drain on paper towels. Spoon off excess fat, reserving two tablespoons. Cook onions in reserved drippings until golden and tender. Add water, frozen Hash Browns and salt; bring to a boil, stirring occasionally to separate potatoes. Reduce heat, cover, simmer 10 minutes or until potatoes are tender. Lightly mash potatoes if desired. Stir in milk, pepper and bacon; heat, but do not boil. Serve topped with minced parsley, if desired.
Yield: 5 servings
YUMMY CORN
ANOTHER RECIPE FROM MY FRIEND MARY.
2 CANS WHOLE KERNEL CORN, WELL DRAINED
2 CANS WHOLE KERNEL CORN, WELL DRAINED
1 CAN CREAM STYLE CORN
APPROX 1 1/2 TEASPOONS SUGAR
APPROX 3/4 STICK OF MARGARINE
SALT AND PEPPER TO TASTE
SALT AND PEPPER TO TASTE
HEAT SLOWLY, STIRRING OFTEN.
RAVE REVIEWS COCONUT CAKE
RAVE REVIEWS COCONUT CAKE
1 package (2-layer size) yellow cake mix
1 package (4-serving size) JELL-O Brand Vanilla Flavor
Instant Pudding and Pie Filling (I like French Vanilla)
Instant Pudding and Pie Filling (I like French Vanilla)
1-1/3 cups water
4 eggs
1/4 cup oil
2 cups Bakers Angel Flake Coconut
1 cup chopped walnuts or pecans
Blend cake mix, pudding mix, water, eggs and oil in large mixer bowl. Beat at medium speed of electric mixer 4 minutes. Stir in coconut and walnuts. Pour into 3 greased and floured 9-inch layer pans. Bake at 350 degrees for 35 minutes. Cool in pans 15 minutes; remove and cool on rack. Fill and frost with Coconut-Cream Cheese Frosting.
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COCONUT-CREAM CHEESE FROSTING
4 tablespoons butter or margarine
2 cups Bakers Angel Flake Coconut
1 package (8 oz) cream cheese
2 teaspoons milk
3-1/2 cups sifted confectioners' sugar
1/2 teaspoon vanilla
Melt 2 tablespoons butter in skillet. Add coconut; stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool. Cream 2 tablespoons butter with cream cheese. Add milk and sugar alternately, beating well. Add vanilla; stir in 1-3/4 cups of the coconut. Spread on tops and sides of cake layers. Sprinkle with remaining coconut.
CHOCOLATE ZUCCHINI BREAD
CHOCOLATE ZUCCHINI BREAD
3 eggs, beaten
1 1/2 cups sugar
3 tsps vanilla (4 tsps)
1 cup oil
2 cups grated zucchini
3 cups flour, all purpose
1 tsp salt
1 tsp soda
1/2 tsps baking powder
3 tsp cinnamon
1 (3 oz) box Instant Chocolate Pudding or 3 1/2 oz size
1/2 cup coconut
1/2 cup nuts, (about 1 1/3 cups)
1/2 cup chocolate chips (AND 1/2 cup Little Bits Chips)
Beat eggs until light, add sugar, vanilla and oil; mix well. Stir in zucchini. Sift flour, salt, soda, baking powder and cinnamon. Blend with creamed mixture. Fold in coconut, dry pudding, nuts and chocolate chips. Put in 2 greased loaf pans. Bake at 350 degrees for 1 hour. When cool you may sprinkle with powdered sugar.
3 eggs, beaten
1 1/2 cups sugar
3 tsps vanilla (4 tsps)
1 cup oil
2 cups grated zucchini
3 cups flour, all purpose
1 tsp salt
1 tsp soda
1/2 tsps baking powder
3 tsp cinnamon
1 (3 oz) box Instant Chocolate Pudding or 3 1/2 oz size
1/2 cup coconut
1/2 cup nuts, (about 1 1/3 cups)
1/2 cup chocolate chips (AND 1/2 cup Little Bits Chips)
Beat eggs until light, add sugar, vanilla and oil; mix well. Stir in zucchini. Sift flour, salt, soda, baking powder and cinnamon. Blend with creamed mixture. Fold in coconut, dry pudding, nuts and chocolate chips. Put in 2 greased loaf pans. Bake at 350 degrees for 1 hour. When cool you may sprinkle with powdered sugar.
CHICKEN AND DUMPLINGS
CHICKEN AND DUMPLINGS
l large fryer
1/2 tsp pepper
1 onion (or less if desired) chopped fine
1 Tbsp butter
1 stalk celery (or less if desired) chopped fine
1 can chicken broth
1 Tbsp salt
Boil fryer in water to cover (about 2 quarts) with onion, celery, salt, pepper and butter. Remove fryer when very tender, strain and reserve broth. Remove skin and take meat off bones. Cut meat into large pieces. When ready to serve, cook dumplings in broth, add chicken and heat thoroughly. If there is not enough broth, add can of chicken broth.
THICK DUMPLINGS:
2 cups flour
1 cup buttermilk
1/2 tsp soda
1 Tbsp oil or melted shortening
1/2 tsp baking powder
1/2 tsp salt
Sift together flour, soda, baking powder and salt. Add buttermilk and oil. Stir until well mixed, adding more flour if necessary to make a stiff dough. Turn out on floured board and knead until dough is workable. Roll to a thin dough, cut in strips, and drop in boiling broth. Cook about 20 minutes.
l large fryer
1/2 tsp pepper
1 onion (or less if desired) chopped fine
1 Tbsp butter
1 stalk celery (or less if desired) chopped fine
1 can chicken broth
1 Tbsp salt
Boil fryer in water to cover (about 2 quarts) with onion, celery, salt, pepper and butter. Remove fryer when very tender, strain and reserve broth. Remove skin and take meat off bones. Cut meat into large pieces. When ready to serve, cook dumplings in broth, add chicken and heat thoroughly. If there is not enough broth, add can of chicken broth.
THICK DUMPLINGS:
2 cups flour
1 cup buttermilk
1/2 tsp soda
1 Tbsp oil or melted shortening
1/2 tsp baking powder
1/2 tsp salt
Sift together flour, soda, baking powder and salt. Add buttermilk and oil. Stir until well mixed, adding more flour if necessary to make a stiff dough. Turn out on floured board and knead until dough is workable. Roll to a thin dough, cut in strips, and drop in boiling broth. Cook about 20 minutes.
CHEESE CAKE THINGEES
CHEESE CAKE THINGEES
24 Vanilla Wafers (I use Keebler Fat Free when I can find them)
2 Pk (8 oz) Cream Cheese
3/4 Cup sugar
2 eggs
1 Tbl Lemon Juice
1 tsp vanilla extract
1 can Cherry Pie filling (Or whatever pie filling you desire)
Cool Whip - Optional
Place paper liners in 24 muffin cups. Put one vanilla wafer in bottom of each. Combine all ingredients, beat until smooth and creamy.
Pour enough filling into cups to fill 2/3 full. Bake 350 degrees 15 - 20 minutes. Cool. Just before serving, spoon cherry pie filling on top of each cheese cake. Top with whipped cream if desired.
Makes 2 dozen.
24 Vanilla Wafers (I use Keebler Fat Free when I can find them)
2 Pk (8 oz) Cream Cheese
3/4 Cup sugar
2 eggs
1 Tbl Lemon Juice
1 tsp vanilla extract
1 can Cherry Pie filling (Or whatever pie filling you desire)
Cool Whip - Optional
Place paper liners in 24 muffin cups. Put one vanilla wafer in bottom of each. Combine all ingredients, beat until smooth and creamy.
Pour enough filling into cups to fill 2/3 full. Bake 350 degrees 15 - 20 minutes. Cool. Just before serving, spoon cherry pie filling on top of each cheese cake. Top with whipped cream if desired.
Makes 2 dozen.
BREAKFAST PIZZA
BREAKFAST PIZZA
1 pd sausage, bacon or ham
1 pkg 8 cresent rolls
1 cup frozen hash brn potatoes
1 cup shred. sharp cheddar cheese
5 eggs - 1/2 c milk - 1/2 tsp salt - 1/8 tsp pepper
Parmesan cheese
Cook sausage, bacon or ham. Place cresent rolls on 12" pizza pan, points to center. Spread out, sealing sides and over top to form crust.
Spread meat over crust. Spread potatoes. Top w/cheddar cheese. Beat eggs, milk, salt and pepper together. Pout over crust. Sprinkle Parmesan cheese over all.
Bake @ 325 degrees for 30-40 mins or til crust is brown.
BEANS, SAUSAGE AND RICE
This came from my friend Mary! We like this very much.
BEANS, SAUSAGE & RICE
BEANS, SAUSAGE & RICE
2 TABLESPOONS OIL
1 SMALL ONION, CHOPPED
1 SMALL BELL PEPPER, CHOPPED
1/2 TO 3/4 CUP CELERY, CHOPPED
1 POUND SMOKED SAUSAGE, SLICED
3 CAN RANCH STYLE BEANS. UNDRAINED
COOKED RICE
HEAT OIL. "SWEAT" ONION, GREEN PEPPER AND CELERY FOR ABOUT 5 MINUTES, UNTIL TENDER, BUT NOT BROWNED. ******IN CROCK POT, ADD 3 CANS RANCH STYLE BEANS, SAUSAGE AND the above VEGETABLES. COOK ON LOW FOR AT LEAST 4 HOURS.
COOK THE AMOUNT OF RICE YOU DESIRE TO SERVE WITH THE SAUSAGE MIXTURE. POUR SAUSAGE MIXTURE OVER RICE.
THE SAUSAGE MIXTURE CAN BE PREPARED THE DAY BEFORE AND REFRIGERATED.
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THE RECIPE CAN BE COOKED ON THE STOVE OVER LOW HEAT. SIMMER FOR ABOUT AN HOUR STIRRING FREQUENTLY.
BAKED PINEAPPLE
Yummy!
BAKED PINEAPPLE
1 #2 can chunk pineapple (this is the 20 oz size)
1 cup sugar
1/2 stick butter or margarine, melted
4 eggs, beat
4 slices bread, torn up
Mix - bake 1 hour at 350 degrees.
I love nuts, so usually add some.
15 MINUTE CHICKEN AND RICE DINNER
15 MINUTE CHICKEN AND RICE DINNER
1 Tbsp. oil
4 small boneless skinless chicken breast halves (about 1 lb)
1 1/2 cups water
1 can (10 3/4 oz) Cream of Chicken Soup ( I use Mushroom Soup)
1/4 Tsp EACH paprika and pepper
1 1/2 cups minute Original Rice, UNCOOKED
2 cups fresh or thawed frozen broccoli florets
Green pepper, chopped
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet. (I put it on a plate and put in warm oven to keep warm)
Add water, soup and seasonings; stir. Bring to boil.
Stir in rice and broccoli. Top with chicken; cover. Cook on low heat 5 to 8 minutes, or until all is done.
I sprinkle Parmesan cheese on top.
1 Tbsp. oil
4 small boneless skinless chicken breast halves (about 1 lb)
1 1/2 cups water
1 can (10 3/4 oz) Cream of Chicken Soup ( I use Mushroom Soup)
1/4 Tsp EACH paprika and pepper
1 1/2 cups minute Original Rice, UNCOOKED
2 cups fresh or thawed frozen broccoli florets
Green pepper, chopped
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet. (I put it on a plate and put in warm oven to keep warm)
Add water, soup and seasonings; stir. Bring to boil.
Stir in rice and broccoli. Top with chicken; cover. Cook on low heat 5 to 8 minutes, or until all is done.
I sprinkle Parmesan cheese on top.
Pancakes or Waffles from Team-D
This is a great one:
2 pkg of instant oatmeal
2 cups flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
Mix together then add the rest of the ingredients
1 1/2 cups milk
1/4 cup oil
2 eggs
2 tsp vinegar
Mix it up and then heat up your skillet and make into pancakes or waffles. I do the waffles and then I freeze them in heavy plastic bags. You can then take them out and put in to the toaster (if waffles they break into fours). They come out crunchy like after they are cooked the first time. The microwave works also, then they come out soft.
This came from Team-D - THANKS E.D.
This came from Team-D - THANKS E.D.
QUICK-RISE BOLILLOS
Here is a no-fat, one-rise interpretation of Mexico's football-shaped rolls called BOLILLOS. Because these rolls contain no fat, they turn stale quickly and are best the day baked. To store them, freeze in heavy-duty plastic bags.
1 Cup lukewarm water (95 to 100 temp)
1 Pkg rapid-rise yeast
2 Teaspoons sugar
3 Cups flour
1/2 Teaspoon salt
1. In small bowl, combine 1/3 cup of warm water, yeast, and 1 teaspoon of sugar. Let stand about 5 mins, or until foamy. In a food processor, place flour, salt, and remaining 1 teaspoon sugar. Pulse to blend. Add foamy yeast mixture. Put lid on processor and, with machine on, slowly pour remaining 2/3 cup lukewarm water through feed tube. Process 20 to 30 seconds, or until dough cleans side of bowl, with a few separate pieces whirling around bottom. Dough should be soft and sticky.
2. Turn dough out onto a lightly floured board and knead 10 to 12 turns. Divide into 12 equal pieces. Form each piece into a flattened football shape and pull ends to taper. Place about 2 inches apart on a large greased baking sheet. With a sharp thin-bladed knife, make a lengthwise cut about 1/2 inch deep on top of each roll. Cover and let rise until doubled in size, about 45 minutes.
3. While rolls are rising, preheat oven to 375F. Bake rolls 20 to 25 minutes, or until they are golden brown and sound hollow when tapped. Let cool on a wire rack before serving.
THESE ARE SO VERY GOOD!
1 Cup lukewarm water (95 to 100 temp)
1 Pkg rapid-rise yeast
2 Teaspoons sugar
3 Cups flour
1/2 Teaspoon salt
1. In small bowl, combine 1/3 cup of warm water, yeast, and 1 teaspoon of sugar. Let stand about 5 mins, or until foamy. In a food processor, place flour, salt, and remaining 1 teaspoon sugar. Pulse to blend. Add foamy yeast mixture. Put lid on processor and, with machine on, slowly pour remaining 2/3 cup lukewarm water through feed tube. Process 20 to 30 seconds, or until dough cleans side of bowl, with a few separate pieces whirling around bottom. Dough should be soft and sticky.
2. Turn dough out onto a lightly floured board and knead 10 to 12 turns. Divide into 12 equal pieces. Form each piece into a flattened football shape and pull ends to taper. Place about 2 inches apart on a large greased baking sheet. With a sharp thin-bladed knife, make a lengthwise cut about 1/2 inch deep on top of each roll. Cover and let rise until doubled in size, about 45 minutes.
3. While rolls are rising, preheat oven to 375F. Bake rolls 20 to 25 minutes, or until they are golden brown and sound hollow when tapped. Let cool on a wire rack before serving.
THESE ARE SO VERY GOOD!
SOPAIPILLA CHEESECAKE
Sopaipilla Cheesecake
2 cans of crescent rolls (Pillsbury work/handle the best)
1-½ Cup sugar
1 Tsp vanilla
1 Tsp cinnamon
2 - 8-oz packages Cream Cheese, softened (Phil Cr Ch works best)
1 stick of butter
Preheat oven to 350 degrees. Press 1 can of crescent rolls into bottom of 9X13 pan. Mix cream cheese, 1 C sugar and vanilla until creamy. Spread over rolls in pan. Cover with other can of rolls. (Just unroll, trying to keep in one hunk). Melt butter and stir in rest of sugar and cinnamon. Pour over top. Bake for 30 minutes. Can be served warm or room temp.
If you want to make this extra delicious - place sweetened strawberries (frozen or fresh) on top of each slice with a dollop of whipped cream on top of berries.
DELICIOUS!!! One of my favorite desserts!
2 cans of crescent rolls (Pillsbury work/handle the best)
1-½ Cup sugar
1 Tsp vanilla
1 Tsp cinnamon
2 - 8-oz packages Cream Cheese, softened (Phil Cr Ch works best)
1 stick of butter
Preheat oven to 350 degrees. Press 1 can of crescent rolls into bottom of 9X13 pan. Mix cream cheese, 1 C sugar and vanilla until creamy. Spread over rolls in pan. Cover with other can of rolls. (Just unroll, trying to keep in one hunk). Melt butter and stir in rest of sugar and cinnamon. Pour over top. Bake for 30 minutes. Can be served warm or room temp.
If you want to make this extra delicious - place sweetened strawberries (frozen or fresh) on top of each slice with a dollop of whipped cream on top of berries.
DELICIOUS!!! One of my favorite desserts!
PRETZEL SALAD
PRETZEL SALAD
2 1/2 Cups chopped pretzels
1 1/2 sticks oleo
2 Cups Pineapple Juice
2 small (or l large) pkg Strawberry Jello (I used Wild Srawberry)
2 small pkgs sweetened frozen sliced strawberries
1 - 8 oz pkg Cream Cheese
1 Cup powdered sugar
l Large Cool Whip (I used French Vanilla Cool Whip)
Crush pretzels, add oleo. Mix well and press into 9x13 inch pan and bake 10 mins at 400 degrees. Let cool.
Bring pineapple juice to boil and dissolve jello in it. Add 2 pkgs strawberries, stir and set mixture in refrigerator.
Mix Cream Cheese, sugar and Cool Whip and spread in pan on top of pretzels.
When jello mixture beings to set - pour over top of the Cool Whip mixture.
Refrigerate - and when ready to eat
SHOVEL INTO MOUTH!
2 1/2 Cups chopped pretzels
1 1/2 sticks oleo
2 Cups Pineapple Juice
2 small (or l large) pkg Strawberry Jello (I used Wild Srawberry)
2 small pkgs sweetened frozen sliced strawberries
1 - 8 oz pkg Cream Cheese
1 Cup powdered sugar
l Large Cool Whip (I used French Vanilla Cool Whip)
Crush pretzels, add oleo. Mix well and press into 9x13 inch pan and bake 10 mins at 400 degrees. Let cool.
Bring pineapple juice to boil and dissolve jello in it. Add 2 pkgs strawberries, stir and set mixture in refrigerator.
Mix Cream Cheese, sugar and Cool Whip and spread in pan on top of pretzels.
When jello mixture beings to set - pour over top of the Cool Whip mixture.
Refrigerate - and when ready to eat
SHOVEL INTO MOUTH!
COFFEE CAKE
Coffee Cake
INGREDIENTS:
16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted
The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
OH MY GOODNESS!!!!!!!
INGREDIENTS:
16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted
The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
OH MY GOODNESS!!!!!!!
LAYERED PECAN PIE 1 (8-oz) pkg cream cheese, softened
1/3 cup sugar
1/4 tsp salt
1 egg
1 tsp vanilla extract
1 unbaked 9-inch pastry shell
1-1/4 cups chopped pecans
3 eggs
1 cup light corn syrup
1/4 cup sugar
1 tsp vanilla extract
Combine first 3 ingreds; beat til smooth. Add 1 egg and 1 tsp vanilla, beating til combined; spoon into pastry shell. Sprinkle with pecans.
Combine 3 eggs, corn syrup, 1/4 cup sugar, and 1 tsp vanilla; beat well and pour over pecans. Bake at 375 degrees for 35 to 40 minutes or til set. Yield: One 9-inch pie.
FRESH CRANBERRY SALAD
My daughter, Jane gave me this recipe a few years ago, and I buy cranberries in the fall when they are fresh, make a bunch of batches and freeze so I can enjoy the year around. Delicious!
12 oz. fresh cranberries
1 lg. apple
2 small oranges
peel from 1/2 an orange
1 - 1 1/2 c. sugar
16 oz. crushed pineapple
Grind cranberries, apple and oranges in a meat grinder - coarse setting. Grind orange rind on fine setting. Blend all ingredients in a medium bowl. Chill and serve. This relish freezes well for future use
12 oz. fresh cranberries
1 lg. apple
2 small oranges
peel from 1/2 an orange
1 - 1 1/2 c. sugar
16 oz. crushed pineapple
Grind cranberries, apple and oranges in a meat grinder - coarse setting. Grind orange rind on fine setting. Blend all ingredients in a medium bowl. Chill and serve. This relish freezes well for future use
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