JULIA THE CHILD'S RECIPES

Julia's Chili for Snow Days

2010-10-05T13:54:00.000-07:00

One day I was trying to improve my chili recipe and it was snowing.....this is the ONLY Chili I make that my husband likes...He's pretty picky about chili! I do LOVE this stuff!!!

Julia’s Chili for Snow Days

2 pounds Ground Chuck or whatever is the most lean

1 can beef broth -- 14 oz

2 cans water

1 cup milk + Mesa flour - enough to make thick

6 to 8 ounces Coke Cola

1 can tomato paste -- 6 oz

1 teaspoon Hershey’s syrup (I use the dry chocolate)

½ teaspoon instant coffee

1 tablespoon chili powder

2 teaspoons cumin

¼ teaspoon garlic powder

¼ teaspoon oregano powder

½ teaspoon seasoned salt

Chopped Chives (your guess…..)

Cilantro Leaves (again, your guess.)

Dehydrated Burgundy Wine

Six Pepper Seasonings

(If you don’t have the above listed seasonings, just do whatever!!!!) I’m sure it will be good.

3 cans Ranch Style beans (I use 1 with peppers, and 2 with onion)

1. Brown beef in a couple tablespoons of oil (I use Olive oil) in a heavy saucepan, crumbling beef with a fork until the pink color disappears.

2. Stir in beef broth, water, coke, milk with Mesa flour, and tomato paste, stirring until smooth.

3. Just dump all the rest of the stuff in the pot and let cook on low most of the day; I actually prefer the CrockPot.

15 BEAN BEEF CHILI

2010-10-05T13:50:00.001-07:00

This recipe came from one of "my girls" and it is delicious! Tammy is one GREAT cook - she is her Mama's own girl!

15 Bean Chili Tammy Green Williamson
2 or 3 lbs ground chuck or whatever you prefer
3 large onions, cut and sliced thin
2 green peppers, diced (optional)
1 lb bag dried 15 bean soup (don’t be afraid of dried beans as the directions are below.
2 lg cans diced tomatoes, not drained (I used 2 cans Fire Roasted Diced Tomatoes)
1 can spaghetti sauce

SPICES: You may want to lessen these ingredients or add more - suited to your taste.
1 tbsp garlic salt
1 tbsp seven pepper seasoning (or ground black pepper)
1 tbsp chili powder
1 tbsp Italian seasoning
1 tbsp brown sugar
1 tbsp cumin

Optional topping for serving: Fiesta cheese and sour cream

THE BEANS: This has to be done the night before.

Dump the dry beans into a colander, rinse well. Put them into a large bowl and cover with 6-8 quarts of cold water. Let them set at least 8 hours, or overnight. The next day, about 4-6 hours before you want to eat dinner, drain and rinse the beans, dump into a pot, cover with 6 quarts of hot water, bring to a boil. Reduce heat to low and simmer for 2-½ hours, stirring frequently, covered with a lid that is tilted a bit. You can simmer 3 hours if they aren’t looking soft enough. Set the beans aside, off the burner, while you make the meat. Or you can start the meat 2 hours into the bean cooking.

Cook spices, ground beef, onions and peppers until the beef is no longer pink, onions are transparent and peppers are very, very soft. I cook it long past when the beef is done so the flavors can “marry”. Just keep it attended and stir a lot. Add the spaghetti sauce. The fat will rise to the edges, and you can dip it off with a spoon. That way, you don’t lose the spices. Add the tomatoes to the meat mixture with the spaghetti sauce and simmer for a least 15 minutes. I do it for 30 because the flavors infuse better and become bolder. Now dump meat mixture into the beans that have been cooking. DO NOT drain the water the beans have been cooking in. Add the meat right into it. Simmer covered for about 30 minutes, stirring often. You can even cook it about an hour. I think it tastes better cooked longer. ** (Note from Julia - I like dumping it all in the Crock Pot)

Serve in bowls topped with cheese and sour cream, if desired.

CARAMEL-PECAN BARS

2010-07-28T08:38:00.001-07:00

A recipe from Southern Living - Nov '09 Delicious! Most wonderful - makes me think of a Pecan Pie, but not as sweet.

CARAMEL-PECAN BARS

Makes about 2 dozen -

3-1/2 cups coarsely chopped pecans

2 cups all-purpose flour

2/3 cup powdered sugar

3/4 cup butter, cubed

1/2 cup firmly packed brown sugar

1/2 cup honey

2/3 cup butter

3 Tbsp. whipping cream

1. Preheat oven to 350 degrees. Line bottom and sides of a 13x9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. Arrange pecans in a single layer on a baking sheet. Bake pecans at 350 degrees for 5 to 7 minutes or until lightly toasted and fragrant. Remove from oven to wire rack. Cool completely (about 15 minutes).

3. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Press mixture on bottom and 3/4 inch up sides of prepared pan.

4. Bake at 350 degrees for 20 minutes or until edges are lightly browned. Cool completely on a wire rack (about 15 minutes).

5. Bring brown sugar and next 3 ingredients to a boil in a 3-qt sauce pan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.

6. Bake at 350 degrees for 25 to 30 minutes or until golden and bubbly. Remove from oven to wire rack; cool completely (about 30 minutes). Lift baked bars from pan, using aluminum foil sides as handles. Transfer to a serving plate, and cut into 2-inch squares.

OVER THE RAINBOW MACARONI AND CHEESE

2010-04-15T16:05:00.000-07:00

OVER THE RAINBOW MACARONI AND CHEESE

1/2 cup (1 stick) plus 1 tablespoon butter, divided, plus more to prepare casserole dish

1/2 cup (2 ounces) shredded muenster cheese

1/2 cup (2 ounces) shredded mild Cheddar cheese

1/2 cup (2 ounces) shredded sharp Cheddar cheese

1/2 cup (2 ounces) shredded Monterey Jack cheese

Salt

1 tablespoon vegetable oil

1 pound elbow macaroni

2 cups half-and-half

1 cup (8 ounces) processed cheese food (such as Velveeta), cut into small cubes

2 large eggs, lightly beaten

1/3 teaspoon seasoned salt

1/8 teaspoon freshly ground black pepper

Preheat oven to 350 degrees. Lightly butter a deep 2-1/2 quart casserole. Set aside.

In a large bowl, mix muenster, mild and sharp Cheddar and Monterey Jack cheeses. Set aside.

Bring a large pot of salted water to a boil over high heat. Add oil, then macaroni; cook until macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot. Set aside.

In a small saucepan, melt 1/2 cup butter. Stir into macaroni. Add half-and-half, 1-1/2 cups shredded cheese, cubed processed cheese and eggs. Stir in seasoned salt and pepper. Transfer to casserole dish.

Sprinkle with the remaining 1/2 cup shredded cheese; dot with remaining 1 tablespoon butter. Bake until mixture bubbles around the edges, about 35 minutes. Serve hot.

TOTALLY OVER THE RAINBOW WONDERFUL! The best I've had since my Grandma made macaroni and cheese for me.

SOUR CREAM BLUEBERRY BREAD

2010-04-15T15:55:00.000-07:00

SOUR CREAM BLUEBERRY BREAD

1-1/2 cups plus 1 tablespoon unbleached all-purpose flour, divided

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons (3/4 stick) unsalted butter or margarine, softened

1-1/4 cups granulated sugar

2 eggs

1 teaspoon vanilla

1/2 cup sour cream

1-1/2 cups frozen blueberries (DO NOT THAW)

1/2 cup coarsely chopped walnuts, divided

Grease and flour two 7-1/2x3-1/2"metal loaf pans. Preheat the oven to 375 degrees.

In a small bowl, combine 1-1/2 cups flour, baking powder and salt; set aside.

Using an electric mixer, beat butter with sugar in a large bowl until light. Add eggs, vanilla and sour cream; beat well. Blend in flour mixture; beat on medium-high speed for 1 minute.

In a separate bowl, lightly toss blueberries with remaining 1 tablespoon flour. Carefully fold blueberries into batter. (*I DO NOT GET THE BERRIES OUT OF THE FREEZER UNTIL READY TO DO THIS STEP).

Set prepared pans on a larger baking sheet for easy handling; divide batter evenly between the pans. Sprinkle each loaf with 1/4 cup walnuts.

Bake loaves about 45 minutes, until light golden brown and the center springs up when pushed lightly. Let cool completely on a wire rack.

***I DO NOT like Blueberries - but love this bread! Go figure.

CREAMED CHICKEN AND BISCUITS

2010-04-15T15:53:00.000-07:00

Creamed Chicken and Biscuits Serves 6

½ large sweet onion

1 can Mexican Corn, drained and rinsed

1-½ teaspoon butter

4 cups chopped cooked chicken

1 (10-¾ ounce) can Cream of Chicken Soup

1 Cup Sour Cream

½ Cup milk

1 cup shredded mild cheddar cheese

6 frozen biscuits, thawed

1. Preheat oven to 350 degrees. Grease the bottom and sides of an 11x7-inch baking dish.

2. Chop the onion. Heat butter in a small nonstick skillet over med-high heat until melted. Stir in onion. Saute until tender.

3. Combine onion, chicken, soup, sour cream, milk in a med bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.

4. Sprinkle baked layer with ¾ cup of the cheddar cheese. Arrange biscuits in single layer over top. Sprinkle with remaining cheese.

5. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.

This is so very good, and a sweet friend brought this to us after I had back surgery. So much appreciated.

Peach Enchiladas

2010-04-15T14:40:00.000-07:00

PEACH ENCHILADAS

Yield: 16 servings

Preparation: 15 Minutes

Bake: 45 Minutes

2 (8 ounce) packages refrigerated crescent-roll dough

4 firm South Carolina peaches, peeled, pitted, and quartered

1-1/2 cups sugar

1 cup butter, melted

1 teaspoon ground cinnamon

1 (12-ounce) can citrus-flavored soda, such as Mountain Dew

Preheat oven to 350 degrees. Coat a 13x9x2 inch pan with nonstick spray; set aside.

Unroll crescent-roll dough and separate into triangles. Place 1 peach quarter on wide end of 1 dough triangle. Roll up from large end to small end to encase peach slice. Place in prepared pan. Repeat with remaining crescent-roll dough and peaches.

In a small bowl, combine sugar, melted butter, and cinnamon. Pour mixture over rolls. Pour soda on top

Bake for 45 minutes.

Very, very delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

THE MOST WONDERFUL BROWNIES - EVER!

2010-03-29T13:55:00.000-07:00

Many years ago when we first moved to Virginia - a very dear friend gave me this recipe and I've been using it since that time. My very favorite!

MARSHMALLOW BROWNIES
2 cups nuts (optional) chopped
2 sticks margarine or butter
7 tablespoons cocoa (dry stuff)
1-1/3 cup flour
2 teasp vanilla
2 cups sugar
4 eggs

Marshmellows (small ones)
Cream sugar and margarine together first then mix other ingredients and pour into greased pan. Bake at 350 degrees about 20 minutes - just before removing from oven, add marshmallows and let them melt until golden brown. Remove and immediately spread icing. (It is very, very runny and goes all along the side - wonderful good) (I usually let it cook on very low while the brownies are baking so I can immediately pour it all over the brownies.

ICING
2 cups confectioners sugar
2 tablespoons margarine or butter
1 teasp vanilla
1/4 cup cocoa - (or 4 Tablespoons)
8 tablespoons canned milk (sm can 5 oz) (a little over 1/2 cup)

I bake them in a glass 9X13 pan for about 25 minutes as I usually do not add the marshmellows.

WONDERFUL QUICK MEXICAN CASSEROLE

2010-03-10T13:39:00.000-08:00

Wonderful Quick Mexican Casserole

2 lbs ground meat (I like extra lean)

3/4 cup chopped onion (optional)

1 tsp garlic powder

1 tsp chili powder

salt and pepper to taste

1 can Cream of Mushroom Soup

1 can Rotel Tomatoes

1 can Ranch Style Beans (I used the beans with the onion and eliminated the chopped onion listed above)

1 lg bag of Doritos, crushed

1 cup grated Cheddar Cheese (I used the shredded Mexican cheese and used more than 1 cup - I just dumped)

*** I added a good hunk of Sour Cream - this is up to your taste, but I love this stuff and think it always adds something to the dish.

Brn meat, add garlic powder, chili powder, salt, pepper and onion. Add to meat mixture - soup, tomatoes and beans (and sour cream if using). Heat thoroughly.

Layer in a 9"X13" pan the crushed Doritos, meat mixture, cheese - another layer of each. I left the last layer of cheese off until almost the very end.

Cover with foil and place in a 400 degree oven for 35 minutes. I baked for the 30 minutes, then added a good amount of the cheese, left uncovered and baked until the whole casserole was bubbly.

White Chocolate Butter Cream Frosting

2010-01-29T11:19:00.000-08:00

White Chocolate Butter Cream Frosting

6 squares Baker's Premium White Chocolate

1/4 Cup whipping cream or milk

1 cup (2 sticks) cold unsalted butter, cut into pieces

1 cup powdered sugar

Microwave white chocolate and whipping cream in medium bowl on hi for 1-1/2 minutes or until white chocolate is almost melted, stirring halfway through heating time. (It took 1 minute for me). Stir until white chocolate is completely melted. Cool until room temperature (about 30 minutes.) (It only took a very few minutes for this to cool)

Beat butter and sugar gradually into cooled mixture on high speed until light and fluffy. Makes enough to frost two 9-inch cake layers. Recipe can be doubled. (I baked the two layers and frosted each individually as I'm sharing a layer with some folks I love!)

Optional: ground pecans on top

I baked a Red Velvet Cake to frost with this yummy frosting

CHERRY CHEESE PIE

2009-11-23T13:28:00.000-08:00

CHERRY CHEESE PIE
One 9-inch pie
1 (9 inch) graham cracker crumb crust or pastry shell (I like the Vanilla Wafer or Shortbread crumb crust)
1 (8-oz) pkg Cream Cheese, softened
1 (14-oz) Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/3 cup RealLemon Juice
1 tsp vanilla extract
1 (21-oz) can cherry pie filling, chilled

In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in RealLemon and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
(I mix the whole pie as directed, and let set for a few minutes, then dump the whole can of Cherry pie filling on top and chill).

FRUIT NUT ORIENTAL PIE

2009-11-23T13:25:00.000-08:00

Fruit Nut Oriental Pie
9" Pie
1 uncooked pie shell (I like the "Oil Crust" recipe I have listed under pies)
4 Tablesp melted oleo, or butter, cooled
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup each: Pecans, coconut and raisins

Cream oleo and sugar with eggs. Add rest of ingredients and pour into unbaked shell. Bake at 350 degrees - 30-35 minutes

MAPLE SYRUP PECAN PIE

2009-11-23T13:20:00.000-08:00

This is from my friend from VA - Barb Taylor and one of my favorite pies!

MAPLE SYRUP PECAN PIE
3 eggs
1/2 cup Sugar
1 cup Maple or maple flavored syrup
Dash of salt
3 Tablesp margarine, or Butter, melted
1 cup pecan halves (I add more - total about 1-1/2 cup and at times chop about 1/2 a cup and then add a full cup of the halves)
1 unbaked 9-in pie shell (I like my recipe for "Oil crust")
Beat well together - Bake 300 degrees 1 hour.

Make Ahead Butterhorns - Mom Detweiler

2009-11-20T19:08:00.000-08:00

VERY GOOD!
Make Ahead Butterhorns
2 pkgs yeast
1/3 cup warm water
9 cup flour, divided
2 cups warm milk
1 cup shortening
1 cup sugar
6 eggs
2 tsp salt
3 to 4 T butter or marg, melted
In large bowl, dissolve yeast in water. Add 4 cups flour, milk, shortening, sugar, eggs and salt, beat for 2 minutes or til smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead slightly. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 - 3 hours. Punch dough down, divide into 4 equal parts. Roll each into a 9" circle, brush with butter. Cut each circle into 8 pie shaped wedges; roll up each wedge from wide edge to tip of double and pinch to seal. Place rolls, tip down, on baking sheet and freeze. When frozen, place in freezer bags and keep frozen until needed. To bake, place on greased baking sheets, thaw 5 hours or until doubled in size. Bake at 375 degrees for 12-15 minutes or until lightly browned. Remove from baking sheets and serve immediately or cool on wire racks. Makes approx 32 rolls.

(I bake at 350 degrees for approx 10 minutes.)

Mashed Potato Refrigerator Rolls

2009-11-20T19:02:00.000-08:00

Aunt Julia made these often and they are so good.

Mashed Potato Refrigerator Rolls
1 pkg yeast
1/2 cup warm water
1 cup oil
1 cup cold water
3/4 cup sugar
1 cup mashed potatoes (I use left overs or you can mash a cup full)
1-1/2 tsp salt
6 or 6-1/2 cup flour

In large bowl, sprinkle yeast into warm water, stirring until dissolved. Stir in oil, sugar, potatoes, then cold water, salt and enough flour to make stiff dough. Place dough in large greased bowl, cover with greased wax or foil paper, then a clean towel, refrigerate. Shape as preferred. Let rise until double in size. Bake 20 to 25 minutes in 425 degree oven. Makes 3 or 3-1/2 dozen rolls. (Sometimes I cut mine in pie wedge pieces with pizza cutter, roll from wide end to small end and make crescents).

Impossible Pie or Crustless Coconut Pie (or Pineapple)

2009-11-04T19:17:00.000-08:00

IMPOSSIBLE PIE or CRUSTLESS COCONUT PIE (or PINEAPPLE)

4 eggs
1-3/4 C. sugar
1 tsp vanilla
7-oz can angel flake coconut (I just dumped coconut into a 2 cup measuring cup and it works as I don't think you can get too much coconut in a coconut pie)!
1/2 C. self-rising flour
2 C. milk
1/2 stick margarine or butter
1/4 tsp salt

Grease pie plates. Makes two 9-inch pies or one 10-inch pie. Mix sugar and flour together. Add butter, eggs and salt, coconut, milk and vanilla. Mix well. Pour into prepared pans. Sprinkle with nutmeg (optional). Bake 350 degrees 50 to 60 minutes.

For PINEAPPLE - substitute crushed pineapple for coconut.

Quick-Fix Beef Burrito Skillet

2009-11-02T17:00:00.000-08:00

Quick-Fix Beef Burrito Skillet
I made this today and it was very tasty! Try it - you might like it.

Prep Time: 10 min
Total Time: 35 Min
Makes: 4 servings, 1-1/2 cups each

What you need:
1 lb lean ground beef
1 pkg TACO Seasoning mix
1 can (19 oz) kidney beans, drained, rinsed (I used Pinto beans)
1 Cup Chunky Salsa
1 Cup water
4 flour tortillas (6 inch), cut into 1-1/2 inch squares (I just cut anyway I wanted and used the big tortillas and used approx 4)
1 cup Mexican Style Shredded Four Cheese
Sour Cream

Make it:
Brown meat in large nonstick skillet on medium-high heat; drain.
Add seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min.
Stir in tortillas; top with cheese. Cover; let stand 5 min or until cheese is melted. Top with sour cream.

VERY GOOD!

SELF-RISING BISCUIT MIX

2009-11-02T16:53:00.000-08:00

SELF-RISING BISCUIT MIX

I love to have this all mixed up and in the refrigerator - very handy and you can just make one or however many you need!

5 C. Self-Rising flour
1 pkg yeast
1 tsp baking soda
1 C. water
2 C. Buttermilk
3/4 C Cooking Oil (I always use Olive oil)

Dissolve soda in buttermilk, mix all ingredients together and place in an air tight container, place in refrigerator. (The longer it stays in the refrig - the better). Pinch off amount needed for a meal and place on floured board; if desired may be rolled and cut, otherwise pinch off small amount and shape into biscuits. I roll it out and cut with pizza cutter! Quick! Bake @ 400 or 450 degrees (depending on your oven) until golden brown. I bake for 15 - 20 minutes.

Delicious!!

Oatmeal/Coconut/Nut Crisps

2009-10-20T14:34:00.001-07:00

OATMEAL/COCONUT/NUT CRISPS
2 c. butter (or regular margarine)
2 c. brown sugar, firmly packed
2 c. sugar
2 tsp vanilla
4 eggs
3 c. sifted flour
2 tsp salt
2 tsp baking soda
6 c quick-cooking rolled oats
3/4 c flaked coconut
3/4 c chopped nuts (I used English Walnuts - but Pecans are delicious)

Cream together butter and brown and white sugars until fluffy. Stir in vanilla; then add eggs, one at a time, beating after each addition.

Sift together flour, salt and baking soda. Add to creamed mixture. Stir in rolled oats and coconut. (This is a very thick mixture) Drop by teaspoonfuls about 2" apart onto well-greased baking sheet. (I use the Air-bake and do not grease)

Bake in moderate oven (350 degrees) 10 to 15 minutes (I baked for 11 minutes). Cool cookies on racks. Makes 14 dozen. (This is one of my very favorite cookie recipes because it makes so many, and they do freeze well.)

I have also added raisins and love them, but not everyone is fond of these little thingees!

Slow-Cooker Tex-Mex Chicken

2009-10-17T12:07:00.000-07:00

What you need!
1 lb boneless skinless chicken breasts, cut into 1-inch wide
strips.
2 Tbsp (1/2 of 1-1/4-oz pkg) TACO BELL HOME
ORIGINALS Taco Seasoning Mix
2 Tbsp flour
1 each green and red pepper, cut into 1-inch wide strips (I used one orange and one red)
1 cup frozen corn (I used a can of Mexican corn)
1-1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make it!
TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). (I put it on about 9:00 and we got home about 1:00 and it was very tender and delicious.

Special Extra - Serve over hot cooked rice topped with sliced green onions and chopped cilantro.

Creative Leftovers - Refrigerate any leftovers up to 3 days. Reheat in microwave or on stove before spooning onto flour tortillas and rolling up.

*** It was nice to come home from a Soccer game and smell this cooking; very quickly cooked some rice and fixed a salad - and on the table it went.

Brownie Bottom Cheesecake

2009-09-24T15:37:00.000-07:00

What you need:
4 squares BAKER'S Unsweetened Chocolate
1/2 cup (1 stick) butter or margarine
2-1/4 cups sugar, divided (see total recipe)
5 eggs, divided
1/4 cup milk
2 tsp. vanilla, divided
1 cup flour
1/2 tsp. salt
3 pkg (8 oz ea) PHILADELPHIA Cream Cheese, softened
1/2 cup Sour Cream

(In the brownie mix - I added approx (I did not measure) 1/2 cup of chopped English Walnuts, and about the same amount of White Chocolate Chips).

PREHEAT oven to 325 degrees. Microwave the chocolate and butter or margarine in microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1-1/2 cups of the sugar; mix well.

ADD 2 of the eggs, one at a time, mixing on low speed after each addition just until blended. Add milk and 1 tsp. of the vanilla; mix well. Combine flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-in springform pan. Bake 25 min. (I baked a little under 20 mins as I have a Convection oven - you must judge this by your oven.)

BEAT cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended. Pour over brownie layer in pan (Filling will come almost to top of pan.) ((I had this prepared and ready to pour into the pan while it was in the oven, as the time was up for the brownie mix and it does go all the way to the top - very easily spilled - be careful)).

BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Store leftover cheesecake in refrigerator.

(I also slice the cheesecakes I bake, store them in zip-lock bags and freeze, taking out and thawing a bit in the refrigerator before eating.)

CINNAMON-APPLE CAKE

2009-05-12T09:39:00.001-07:00

CINNAMON-APPLE CAKE Made 27 Oct ‘08 JULIA CRUMLEY

1-¾ cups sugar, divided
½ cup stick margarine, softened
1 tsp vanilla extract
6 ozs block-style cream cheese, softened (about ¾ cup)
2 large eggs
1-½ cups all-purpose flour
1-½ teasp baking powder
¼ teasp salt
2 teasp ground cinnamon
¼ tsp cloves
3 cups chopped peeled apples (about 3 good sized apples and I do not peel, but put in food processor and chop - just take the core out and start chopping - the peeling is actually very good for you)
½ cup nuts, chopped
Cooking spray

Preheat oven to 350 degrees

Beat 1-½ cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.

Combine ¼ cup sugar, cloves and cinnamon. Combine 2 tablesp cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch spring form pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.

Bake at 350 for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.

NOTE: You can also make this cake in a 9-inch spring form pan, just reduce the cooking time by 5 minutes.

NOTE BY JULIA: I have a convection oven and the cake is finished in 1 hour. I would advise you watch it to see when it is done. Also I’ve made a caramel topping to put on top of each slide just before serving - totally delicious.

Yield: 12 servings.

CAPPUCCINO MUFFINS

2009-05-12T09:24:00.000-07:00

CAPPUCCINO MUFFINS Made 6 Sep ‘08 JULIA CRUMLEY

Espresso spread:
4 ozs cream cheese, cubed
1 Tablesp sugar
½ Tsp instant coffee granules
½ Tsp vanilla extract
¼ cup miniature semisweet chocolate chips (I use milk chocolate chips)

Muffins:
2 cups all-purpose flour
¾ cup sugar
2-½ Tsp baking powder
1 Tsp ground cinnamon
½ Tsp salt
1 cup milk
2 Tablesp instant coffee granules
½ cup butter, melted
1 egg
1 Tsp vanilla extract
¾ cup miniature semisweet chocolate chips (again I use milk chocolate)

In a food processor or blender, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving.

In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Folk in chocolate chips.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 17-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread.
YIELD: about 14 muffins (1 cup spread).

DELICIOUS

EGG NOG

2008-10-29T07:27:00.000-07:00

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!!!
***********************************************************************************

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.

BRUNSWICK STEW

2008-10-13T14:55:00.000-07:00

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.

TOFFEE BROWNIES

2008-10-08T13:19:00.000-07:00

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.

MY TEXAS-CHILI

2008-09-01T12:32:00.000-07:00

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.

LOVE THESE CHEDDAR BISCUITS

2008-09-01T12:22:00.000-07:00

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.

FURNITURE WASH AND POLISH

2008-08-26T15:00:00.000-07:00

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.

BREAKFAST CHEESE SOUFFLE

2008-08-25T22:39:00.000-07:00

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.

BREAKFAST CASSEROLE

2008-08-25T22:33:00.000-07:00

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.

BEEF STROGANOFF - JANE

2008-08-25T22:29:00.001-07:00

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.

CHICKEN TETRAZINI - JANE

2008-08-25T22:25:00.000-07:00

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.

HAMBURGER PIE FROM MY SISTER NEVA

2008-08-25T22:14:00.000-07:00

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.

TACO SOUP

2008-08-25T22:08:00.000-07:00

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!

WONDERFUL, WONDERFUL DRESSING (or STUFFING)

2008-08-21T23:45:00.000-07:00

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.

WONDERFUL CORN BREAD

2008-08-21T23:43:00.000-07:00

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.

UNBELIEVABLE LASAGNE

2008-08-21T23:41:00.000-07:00

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!!!)

TACO PIE

2008-08-21T23:35:00.000-07:00

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.

2008-08-21T23:32:00.000-07:00

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

2008-08-21T23:30:00.000-07:00

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.

PEANUT BUTTER ICE CREAM TOPPING

2008-08-21T23:28:00.000-07:00

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.

DELICIOUS ORANGE CREAM FRUIT SALAD

2008-08-21T23:26:00.000-07:00

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.

EASY OIL PIE CRUST

2008-08-21T23:24:00.000-07:00

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.

MICROWAVE PINEAPPLE DESSERT

2008-08-21T23:22:00.000-07:00

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.

EASY MEXICAN CASSEROLE

2008-08-21T23:21:00.000-07:00

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.

MY MADE-UP CHICKEN SALAD GOOP

2008-08-21T23:18:00.000-07:00

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!!!

JANE'S BEEF STROGANOFF

2008-08-21T23:16:00.000-07:00

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.

ITALIAN COLE SLAW

2008-08-21T23:12:00.000-07:00

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

2008-08-21T23:09:00.000-07:00

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).

MY HUSBAND'S FAVORITE BANANA PUDDING

2008-08-21T23:04:00.000-07:00

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!!!

FRENCH SILK FILLED CREAM PUFFS

2008-08-21T23:01:00.000-07:00

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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.

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.

MY FAVORITE CREAM OF POTATO SOUP

2008-08-21T22:58:00.000-07:00

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

YUMMY CORN

2008-08-21T22:56:00.000-07:00

ANOTHER RECIPE FROM MY FRIEND MARY.

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

HEAT SLOWLY, STIRRING OFTEN.

RAVE REVIEWS COCONUT CAKE

2008-08-21T22:54:00.000-07:00

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)

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

2008-08-21T22:51:00.000-07:00

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.

CHICKEN AND DUMPLINGS

2008-08-21T22:44:00.000-07:00

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.

CHEESE CAKE THINGEES

2008-08-21T22:41:00.000-07:00

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.

BREAKFAST PIZZA

2008-08-21T22:38:00.000-07:00

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

2008-08-21T22:35:00.000-07:00

This came from my friend Mary! We like this very much.

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.

***********************

THE RECIPE CAN BE COOKED ON THE STOVE OVER LOW HEAT. SIMMER FOR ABOUT AN HOUR STIRRING FREQUENTLY.

BAKED PINEAPPLE

2008-08-21T22:33:00.000-07:00

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

2008-08-21T22:25:00.000-07:00

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.

Pancakes or Waffles from Team-D

2008-08-21T22:16:00.000-07:00

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.

QUICK-RISE BOLILLOS

2008-08-21T14:58:00.000-07:00

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!

SOPAIPILLA CHEESECAKE

2008-08-21T14:53:00.000-07:00

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!

PRETZEL SALAD

2008-08-21T14:50:00.000-07:00

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!

COFFEE CAKE

2008-08-21T14:43:00.000-07:00

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!!!!!!!

2008-08-21T14:38:00.000-07:00

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

2008-08-21T14:36:00.000-07:00

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