Culinary Companion's Recipe Collection

Apple Strudel aka Apfelstrudel

2010-11-18T08:43:00.000-05:00

ingredients

1 egg
1 tbsp. water
2 tbsp. granulated sugar
1 tbsp. all-purpose flour
1/4 tsp. ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tbsp. raisins
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Confectioners' sugar (optional)

directions

Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.

Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.

Helper:

Make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.

Ingredient Note:

For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.

Recipe Note:

The strudel may be served with Vanilla Sauce: Stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for at least 1 hour. Remove the vanilla bean. Makes about 1 3/4 cups.

Doughnuts From Refrigerated Biscuit Dough

2010-11-17T12:54:00.000-05:00

1 can refrigerated biscuit dough (any brand)

1 quart vegetable oil

1 cup sifted confectioners' sugar

3 to 4 tablespoons maple syrup

Clean pop bottle lid

Small mixing bowl

Mixing spoon

Heavy pan for deep frying

Paper towels for draining

Serving dish

Cut centers out of biscuits with clean pop bottle lid. Save centers and fry seperately from doughnuts.

In a small mixing bowl, mix together powdered sugar and maple syrup until no longer lumpy. Set aside.

In heavy pan or deep fryer, fry two to three doughnuts at a time until golden brown; turn and fry second side until golden brown. Remove from oil and place on paper towel to get off excess grease. Temp should be about 375 for best results.

Immediately dip in maple glaze. Put on serving dish and serve immediately. OR as an alternative, just coat them in sugar and enjoy. Couldn't get much simpler than that!

Amish Potato Fritters

2010-11-17T12:29:00.003-05:00

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1 cup mashed potatoes

1 egg

4 rounded Tbsp. flour

1/2 tsp. baking powder

1 tsp. salt

1/4 cup milk

Mix all ingredients together in the above order and fry in skillet with melted shortening 1/4 inch deep. When brown around the edges and cakes are rather well set, turn and brown on the other side. Serves 4-6.

Amish Friendship Bread

2010-11-17T12:23:00.009-05:00

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By request I'm adding some traditional Amish and German recipes from my repertoire over the coming days. I will start with this one. I used this one many years ago and kept it going, it make great muffins. Enjoy and don't forget to have fun with these!

Do not be afraid to try something new. I have yet to post any complicated recipes so no need to worry that something is too difficult. If it's too difficult, I don't do it! ;)

Amish Friendship Starter

1 cup sugar

1 cup milk

1 cup all-purpose flour

Combine the ingredients in a large deep glass or plastic container. Cover lightly. If the container has a lid, leave it slightly ajar or place a piece of cheesecloth over the container and secure with a rubberband. Store at room temperature. Stir every day for 17 days. On day 18 do nothing. On days 19, 20 and 21 stir. On day 22, stir and add 1cup of flour, 1 cup sugar and 1 cup milk. Stir again. On days 23, 24, 25, and 26 stir. On day 27 add 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Stir. You should now have about 4 cups of starter. Give 2 friends each 1 cup and keep 2 cups for yourself. Use 1 of the two cups in the Amish Friendship Bread recipe and use the other to keep the starter going. When you give the starter away include these instructions:

Keeping a starter going: Do not refrigerate and do not use a metal spoon when stirring the starter. On day 1 (the day you receive the starter), do nothing, On days 2, 3 and 4 stir. On day 5 stir in 1 cup flour, 1 cup sugar, and cup milk. Pour mixture into large glass mixing bowl; cover lightly. The mixture will rise. On days 6, 7, 8, and 9 stir. On day 10 stir in 1 cup flour, 1 cup sugar, and 1 cup milk. Stir. Give 2 friends each 1 cup. Keep for yourself 1 cup to make Friendship Bread and one cup to keep the starter going.

Amish Friendship Bread
1 cup starter
2/3 cup vegetable oil
2 cups all-purpose flour
1 cup sugar 3 eggs
1 1/2tsp baking powder
1-1 1/2 tsp. cinnamon
1/2 tsp. vanilla
1/2tsp salt
1/2 tsp. baking soda
Your choice of raisins, chocolate chips, nuts, seeds, apples, dates etc.

Combine all ingredients and mix well. Place batter in well greased and sugared 9x5x3 inch loaf pan. Bake at 350*F for 45-50 minutes. Cool 10 minutes before removing from pan.

Auto Draft

2010-11-17T08:56:00.000-05:00

Eggs Benedict With Hollandaise Sauce

2010-11-16T21:19:00.000-05:00

4 egg yolks

3 1/2 tablespoons lemon juice

1 pinch ground white pepper

1/8 teaspoon Worcestershire sauce

1 tablespoon water

1 cup butter, melted

1/4 teaspoon salt

Directions

Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve. Serve over Eggs Benedict (see below).

Eggs Benedict

Begin by poaching the eggs. Crack the egg first into a separate container, and then boil water with a tablespoon or two of vinegar added. Now stir the water in a wide circle and add the whole egg. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks.

Hollandaise sauce is an emulsion of eggs and butter. The eggs and butter must blend at just the right temperature--warm enough to melt the butter, but cold enough not to scramble the eggs--then stay at that temperature until served. The secret? A double-boiler and a thermos. Carefully read the recipe, use a bowl set over simmering (not boiling) water, and stir, stir, stir. Hollandaise does not like to be rushed. Take the time to make sure each step is done before moving on. The double-boiler ensures the eggs won't scramble as they heat, and the thermos ensures the sauce is held at an optimum temperature until served.

Cinnamon-Sugar Roll Cookies

2010-11-15T17:21:00.000-05:00

Basic Cookie Dough - (see below)
1/2 cup salted and roasted mixed nuts, finely chopped
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter

Vanilla Glaze - (see below)
Chopped salted and roasted mixed nuts (optional)

Method
Prepare a Basic Cookie Dough.
Between sheets of lightly floured waxed paper, roll dough into a 16×9-inch rectangle.
In a medium bowl, combine 1/2 cup mixed nuts, brown sugar, and cinnamon.
Cut in butter until mixture clings together.
Sprinkle mixture evenly over dough.
Starting from a long side, roll up dough tightly.
Wrap in plastic wrap or waxed paper.
Freeze about 2 hours or until dough is firm enough to slice.

Preheat oven to 375°F.
Line a cookie sheet with parchment paper.
Cut roll into 1/4-inch slices.
Place slices 2 inches apart on the prepared cookie sheet.
Bake in the preheated oven about 8 minutes or until edges are lightly browned.
Cool on cookie sheet for 2 minutes.
Transfer cookies to a wire rack; cool.
Drizzle cookies with Vanilla Glaze.
If desired, sprinkle with additional chopped mixed nuts.

Notes:

Makes about 60 cookies.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Vanilla Glaze: In a small bowl, stir together 1 cup powdered sugar and 1 teaspoon vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency.

Basic Cookie Dough Recipe:
In a large bowl, combine 1/4 c. butter (softened), 1/4 c. shortening, and 2 ounces cream cheese (softened).
Beat with an electric mixer on medium to high speed for 30 seconds.
Add 1 c. brown sugar, 1/2 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. ground cinnamon, and 1/4 tsp. ground nutmeg.
Beat until combined, scraping bowl occasionally.
Beat in 1 egg and 2 tsp. vanilla until combined.
Beat in as much of the 2-1/2 c. all-purpose flour as you can with the mixer.
Using a wooden spoon, stir in any remaining flour.
Makes about 2-3/4 cups dough.

Bisquick Cheese Bread

2010-11-15T13:45:00.000-05:00

This is great as a loaf because you can slice and butter more easily. If you mix in some of your favorite herbs you will have something similar to the wonderful biscuits that the Schwan's man brings.... :) I'll add a photo for you later! Promise.

Ingredients:
1 egg
1 1/2 cup milk
3 3/4 cups Bisquick baking mix
1 cup Cheddar cheese - shredded

Directions:

Preheat oven to 350 degrees F. Beat egg on low speed. Add remaining ingredients and beat 1/2 minute medium speed until blended. Pour batter into a greased 9 x 5-inch loaf pan. Bake 1 hour or until golden brown.

Peanut Butter Banana Bread

2010-11-15T07:54:00.000-05:00

Preheat to 325F

1/2 cup butter
1 cup sugar
2 eggs
Beat
Add 1/2 cup peanut butter
2 mashed bananas

2 cups flour
1 teaspoon baking soda
mix
fold in 1/2 cup chopped walnuts or peanuts
bake for 70 minutes or until toothpick comes clean

Tomato Soup Loaf

2010-11-15T07:46:00.000-05:00

Preheat Oven to 350F

1/2 cup shortening
1 cup sugar
1 can tomato soup
1teaspoon baking soda
mix all
Add 1.5 cup flour
1/2 teaspoon cloves
1teaspoon cinnamon
1 cup raisins
*Pour into 9" x 5" loaf pan (I always line mine with parchment paper)
Bake one hour or until toothpick comes out clean.

Delicious Potato Rolls

2010-11-13T07:38:00.000-05:00

Filling:
2 TBSP butter
1 bunch scallions, minced (white and light green parts only)
4 cloves garlic, minced
5 TBSP sour cream
¾ TBSP chopped fresh dill
½ c freshly grated parmesan cheese (or Romano cheese)
1 tsp kosher salt (or ½ tsp of table salt)
½ tsp black pepper
1½ c refrigerated hash browns (or frozen hash browns that have been thawed in the fridge)

9 Rhodes Roll Dough balls, defrosted in the refrigerator

Lightly spray a dinner plate with cooking spray. Place 9 frozen dough balls evenly spaced out on the plate – making sure that the rolls are not touching. Spray the rolls with cooking spray. Cover with plastic wrap and place in the refrigerator to slowly defrost for about 5 to 6 hours or overnight.

After the rolls have been defrosting for 5 to 6 hours, preheat the oven to 350F. Start the filling by melting 2 TBSP butter over medium heat in a small skillet. Add the scallions and garlic and cook until the onions are tender – about 4 minutes. Add the scallion mixture to a large bowl. To it, add the crème fraîche, dill, parmesan cheese, salt, and black pepper then stir to combine. Add the refrigerated hash browns and gently mix thoroughly. Divide the filling into 6 portions.

Butter or spray six wells of a muffin tray.

Take the rolls out of the refrigerator and cut 3 of the rolls in half. Pick up a whole roll and one of the halves and use your palms to smash them together. Do this with the remaining dough. You will have six flatted dough disks when finished. Next roll out one of the dough disks into a 4 1/2" circle. You should not need to use any flour. If the dough wants to stretch back, let the disks sit for about 5 minutes and then reattempt to roll them out. Place the rolled out dough in your cupped palm and add 1/6 of the filling to the center of the dough. Gently place the dough and potatoes in one of the muffin cups making sure that the dough is evenly spaced around the sides of the muffin cup. The potato mixture should be open at the top and should not be covered with dough. Repeat with the remaining dough and filling.

Bake for about 18-22 minutes or until the dough is well browned. Serve them warm or at room temperature (they are great either way). Before serving, add a small amount of dill to the top as a garnish. Want to be daring? Add some chopped smoked salmon to the potato mixture before filling. Yum!

Slow Roasted Turkey and Gravy

2010-11-13T07:31:00.000-05:00

Just in time for Thanksgiving. The turkey breast is a favorite of mine, when it isn't dried out, and cooking it this way will ensure a nice moist result.

1-8 to 9 lb Bone-In Turkey Breast
Salt to taste
1 1/2 TBSP vegetable oil
1 large onion, chopped
6 cloves garlic, roughly chopped

Turkey Gravy
3 TBSP butter
3 TBSP flour
4 cups turkey drippings and broth
Chicken broth (if needed)
Salt and pepper to taste

Adjust your oven rack to the lowest position. Preheat oven to 250F.

Rinse and dry the turkey breast. Even when I purchase a brined turkey breast, I still like to lightly salt the turkey breast under the skin. You, of course, do not have to. If the turkey breast that you purchase has NOT been brined or koshered, liberally salt the breast under the skin.

Heat a large pot over medium-high heat with the oil. When hot, add the turkey, breast-side down. Add the onion around the edges of the bird. Add the garlic on top of the onions. Cook several minutes or until the skin has browned. Flip the bird over so that the breast is facing upward. Stir the onions and garlic. Cook a couple minutes longer. If you have a probe thermometer, insert it into the thickest part of the breast – making sure the probe is not sticking up in the air in a way that would impede your covering the turkey breast with a lid. Cover the pot with aluminum foil and top with a tight-fitting lid. Crimp the foil around the seam of the pot to ensure steam does not escape. Cook until the internal temperature reaches 160F – roughly 2 1/2 hours.

When the turkey is done, remove it from the oven and flip the bird over so that the breast is submerged in the accumulated juices. Cover and let rest 15 minutes. During this time, the internal temperature will increase to at least 170F.

Remove the turkey from the pot and place it on a large platter. Keep it tented so it stays warm. Strain the liquid and solids from the pot into a large bowl. Use the back of a ladle to make sure you smash the onion/garlic to extract all of the juices. Discard the vegetable solids. Skim some or most of the fat that settles on top of the broth and discard any unwanted fat. Measure how much turkey broth you have. If you do not have at least 4 cups, add some chicken stock to come up to a total of 4 cups of liquid. If you like particularly thin gravy, you can add an extra 1/4 to 1/2 cups of turkey/chicken broth. If you like thicker gravy, reduce the liquid by 1/4 to 1/2 cup.

To make the gravy, heat a saucepan over medium heat with three tablespoons of butter. After the butter has melted, add the flour and whisk to combine. Cook the butter/flour mixture for about 5 minutes or until it is brown in color. Add the turkey broth and whisk to make sure there are no lumps. Bring to a boil then simmer about 5 minutes. Too thin? Simmer another few minutes or until the gravy is your desired thickness. Too thick? Add more turkey broth, chicken broth, or even water. When the gravy is your desired level of thickness, taste it and add some salt and pepper, if needed. You'll probably need at least some salt.

Serve the turkey breast and gravy with some mashed potatoes, dinner rolls, your favorite veggie side dish and voila! you're done!

Batter Fried Chicken or Fish

2010-11-13T07:22:00.000-05:00

1 1/2 lbs chicken tenders or a mild, white fish (such as cod)
Salt to taste
Flour for dusting

For the Batter:
1 c all-purpose flour
1 1/2 TBSP cornstarch
1 TBSP corn flour (not corn meal)
1 1/2 tsp table salt
1/2 tsp Accent (MSG), optional
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp black pepper
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cream of tartar
1 c water plus more as needed
1 tsp vinegar

Oil for frying

Dry the chicken tenders (or fish) well. Salt the chicken tenders (or fish) and set aside. For the batter, whisk all of the dry ingredients together in a medium bowl. Add 1 cup of water and vinegar and whisk smooth. Set aside.

Add about 3" of oil to a medium pot over medium-high heat. The pot needs to be deep enough to hold the oil plus leave plenty of room for the oil to expand when frying. Heat the oil to 350F. While the oil is heating, preheat the oven to 200F.

When the oil is approaching 350F, whisk the batter again. If it has thickened too much, add another tablespoon of water and whisk. Toss 2 to 3 pieces of chicken (or fish) in some flour (dredge the number of pieces that will fit in your pot without crowding it). Shake off all excess flour. Dip a piece of chicken (or fish) in the batter, allow most of the excess to drip off, then slowly add to the hot oil. Repeat with the remaining piece(s). Fry until deep brown. Transfer the chicken to a wire rack inserted into a sheet pan and place the sheet pan in the oven to keep warm until all of the chicken has been fried. Allow the oil to return to 350F before adding more pieces.

Orange Quick Bread

2010-11-12T22:57:00.000-05:00

3 cups (13 1/2 ounces) all purpose flour

1 tablespoon baking powder

1 teaspoon salt

4 tablespoons butter

1/3 cup orange marmalade

1 cup milk

1 teaspoon lemon juice

Preheat oven to 350°F, and spray a loaf pan with baking spray. I used a 9-by-5-inch loaf pan, but a smaller one would be fine.

In a medium bowl, mix the flour, baking powder, and salt.

In a small pan, heat the milk and butter just enough to melt the butter. Take it off the heat and add the marmalade and stir to break up the marmalade. Let the mixture cool to room temperature, then add the lemon juice.

Add the wet ingredients to the dry and stir to combine, then put it in the prepared loaf pan.

Bake for 40 minutes, until the loaf is nicely browned.

Remove the bread from the pan and let cool on a rack before slicing.

Baked Potato Soup

2010-11-12T22:43:00.000-05:00

2 packages (16 Oz. Package) Bacon, Cut Into 1-inch Pieces, Divided

3 pounds Potatoes, I Like Russet And Red

3-½ teaspoons Salt, Divided

1 cup Sour Cream, Plus Some For Garnish

1 stick Butter

2-⅔ cups Whole Milk

1 teaspoon Black Pepper

3 cups Sharp Cheddar Cheese, Shredded, Plus Some For Garnish

½ cups Green Onions, Sliced, For Garnish

Preparation Instructions

In a skillet, cook bacon pieces over medium heat until crisp. Transfer bacon to paper towels to drain, set aside.

Wash and peel (or don’t peel) potatoes and cut into thirds. Place potatoes into a large pot with water to cover. Add 2 teaspoons salt and bring to a boil. Reduce heat to a simmer and cook until soft, about 45 minutes. Drain potatoes, discard water, return to the pot. Mash until mostly smooth.

Add sour cream and butter to the potatoes and stir until butter is melted. Add milk, pepper, 3/4 of the bacon, 2 cups of cheese and remaining 1 1/2 teaspoons salt. Bring back to a simmer.

Serve hot and garnish with green onions, sour cream, remaining bacon, and remaining 1 cup cheese.

Auto Draft

2010-11-12T22:42:00.000-05:00

Buttermilk Fried Chicken

2010-11-12T22:31:00.000-05:00

INGREDIENTS

1 (3 pound) fryer (see Wikipedia on the difference between broilers, fryers, and roasting birds), cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper

2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil

METHOD

1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)

2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by.

3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.

Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.

4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.

Serves 4.

Heath Bar Cookies

2010-11-12T22:26:00.000-05:00

INGREDIENTS

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars)

1/2 cup chopped walnuts

METHOD

Heath Bars are popular American chocolate-covered-toffee candy bars. Heath Bar toffee bits are often available in the baking section of grocery stores. Either chopped up candy bars or the bits can be used for this recipe. The bars have chocolate, the bits don't.

1 Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.

2 Beat together the butter and sugar. Beat in eggs one at a time, and vanilla.

3 Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie doughfor at least 30 minutes (better an hour).

4 Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!)

5 Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.

Makes about 6 dozen cookies.

Chocolate Chip Cookie Cheesecake Bars

2010-11-03T07:38:00.000-05:00

While I'm on the cheesecake kick, here is a bite sized chocolate chip cookie cheesecake bar recipe great for those office and children parties.

PREP TIME: 30 Min
COOK TIME: 30 Min
READY IN: ~ 1 Hr
SERVINGS: 16 Bars

INGREDIENTS FOR CRUST

* 1½ cups graham cracker crumbs (from about 8 whole graham crackers)
* 5 tablespoons unsalted butter, melted

INGREDIENTS FOR COOKIE DOUGH

* 5 tablespoons butter, melted and cooled
* 1/3 cup light brown sugar
* ¼ cup all-purpose flour
* ½ teaspoon vanilla extract
* ¾ cup semisweet chocolate chips

INGREDIENTS FOR CHEESECAKE FILLING

* 10 ounces cream cheese, at room temperature
* ¼ cup granulated sugar
* 1 egg
* 1 teaspoon vanilla extract

INGREDIENTS FOR CHOCOLATE DRIZZLE

* 1/3 cup semisweet chocolate chips
* 1 teaspoon vegetable shortening

DIRECTIONS FOR CRUST

1. Preheat oven to 325 degrees F. Lightly grease an 8×8-inch baking pan, line with parchment paper, and butter the parchment paper; set aside.

2. Stir together the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Press the crumb mixture into the bottom of the pan. Bake for 6 minutes or until lightly browned. Cool on a wire rack.

3. To make the cookie dough, stir together the butter and sugar until smooth. Stir in the flour, then the vanilla and chocolate chips. Refrigerate until firm (about 30 minutes), and then roll teaspoon-sized ball of the dough and place on a plate, and refrigerate plate of cookie dough balls while you prepare the cheesecake filling.

4. Beat together the cream cheese and sugar on medium speed until smooth, scraping the bowl as needed. Add the egg and vanilla extract, beating until thoroughly combined.

5. Remove the cookie dough balls from the refrigerator and toss with 1 teaspoon of flour. Drop into the cheesecake filling and mix together. Pour the filling into the cooled crust, coaxing the filling into corners and sides.

6. Bake for about 30 minutes, or until the cheesecake filling is set and doesn’t jiggle. Transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours.

7. Using the parchment paper as handles, lift the bars out of the pan and place on a cutting board. Cut into squares. Combine the chocolate chips and shortening in a small bowl and microwave for 1 minute at 50% power and stir until smooth. Drizzle over the bars and allow to set for about 20 minutes. Store leftovers in the refrigerator.

Pecan Praline Topping

2010-11-03T07:30:00.000-05:00

1 1/2 stick(s) unsalted butter

3/4 cup(s) dark brown sugar

1/2 cup(s) heavy cream

1/4 teaspoon(s) salt

2 cup(s) (8 ounces) pecans

Directions

Preheat the oven to 350°F. In a large saucepan, combine the butter and brown sugar and cook over moderate heat, stirring, until smooth. Stir in the heavy cream and salt and bring to a boil. Simmer just until slightly thickened, about 3 minutes. Let the caramel cool.

Spread the pecans on a rimmed baking sheet and toast for about 8 minutes, until they are lightly browned and fragrant. Transfer the pecans to a work surface and let them cool. Coarsely chop the nuts, stir them into the cooled caramel, and serve.

Pumpkin Cheesecake

2010-11-03T07:28:00.000-05:00

1 can(s) (15-ounce) pumpkin puree, equal to 1 3/4 cups

8 whole(s) graham crackers, broken

1/2 cup(s) pecans, 2 ounces

1 tablespoon(s) light brown sugar

5 tablespoon(s) unsalted butter, melted plus more for greasing the pan

1 1/2 cup(s) (14 ounces) cream cheese, at room temperature

1 1/2 cup(s) granulated sugar

1 teaspoon(s) salt

1 teaspoon(s) cinnamon

1/4 teaspoon(s) freshly ground nutmeg

1/4 teaspoon(s) ground cloves

1/4 teaspoon(s) ground allspice

5 large eggs, at room temperature

1 cup(s) heavy cream, at room temperature

1 tablespoon(s) fresh lemon juice

2 teaspoon(s) pure vanilla extract

Whipped Cream, for serving

Pecan Praline Topping, for serving

Directions

Set a rack over a baking sheet and line the rack with 2 layers of paper towels. Spread the pumpkin puree over the paper towels and let drain for 2 hours, until the puree is fairly dry.

Preheat the oven to 500°F. Butter the bottom and side of a 9-inch springform pan. In a food processor, pulse the graham crackers until finely ground. Add the pecans and brown sugar and pulse until finely ground. Add the melted butter and pulse just until incorporated. Press the crumbs onto the bottom of the prepared pan. Bake the crust for about 8 minutes, just until it is fragrant and lightly browned. Let the crust cool completely.

In the bowl of a standing electric mixer fitted with the paddle, beat the cream cheese until it is very smooth. In a small bowl, whisk the sugar with the salt, cinnamon, nutmeg, cloves, and allspice. With the machine on, add the spiced sugar to the cream cheese and beat until creamy, scraping the bottom and side of the bowl. Carefully add the drained pumpkin puree and beat until smooth. Add the eggs one at a time, beating well and scraping down the bowl between each addition. Beat in the heavy cream, lemon juice, and vanilla until the cheesecake mixture is smooth.

Pour the cheesecake mixture over the cooled crust and bake for 12 minutes. Lower the oven temperature to 225°F and bake the cheesecake for about 3 hours, until an instant-read thermometer inserted in the center registers 150°F; the center will be very jiggly but not liquidy. Let the cheesecake cool on a rack, then cover with plastic wrap and refrigerate overnight.

Run a hot knife around the cheesecake and loosen the springform ring. Carefully remove the ring and transfer the cake to a plate. Using a warm knife, cut the cake into wedges and serve with the Pecan Praline Topping and whipped cream.

Diabetic Cheesecake

2010-10-21T18:21:00.000-05:00

Unsalted soda crackers
1 can sugarfree cherry pie filling
1 package fat free vanilla pudding mix
1 envelope light dessert topping mix

Prepare pudding and dessert topping in two separate bowls. In glass dish layer: crackers, pudding, cherry, topping etc. make sure crackers on bottom and cherries on top. Makes layers 3 - 4 times depending on size of dish.Allow to sit several hours in fridge. Crackers will soften and this dessert is low fat, low sugar and delish!

Contributor: Chrissy Whitenect

Coconut Blondies Bars

2010-10-06T12:31:00.000-05:00

[caption id="" align="alignright" width="300" caption="Image via Wikipedia"][/caption]

Okay, I'm in love with coconut.

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

6 tablespoons butter or 6 tablespoons margarine

1 3/4 cups packed light brown sugar

2 teaspoons vanilla extract

2 large eggs

1 1/2 cups pecans, coarsely chopped

3/4 cup sweetened flaked coconut

Directions:

Prep Time: 10 mins

Total Time: 40 mins

1 Preheat oven to 350°F.

2 Grease 13 x 9-inch baking pan.

3 In small bowl, combine flour, baking powder and salt.

4 In saucepan, melt butter over low heat.

5 Remove from heat.

6 Stir in brown sugar and vanilla; add eggs, stirring until well blended.

7 Stir in flour mixture into sugar mixture just until blended.

8 Stir in coconut and pecans.

9 Spread batter evenly in prepared pan.

10 Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes.

11 Do not overbake; blondies will firm as they cool.

12 Cool completely in pan on wire rack.

13 When cool, cut lengthwise into 4 strips and then cut each strip crosswise into 6 pieces.

Pumpkin Pie Bars

2010-10-06T08:39:00.000-05:00

[caption id="" align="alignright" width="300" caption="Image via Wikipedia"][/caption]

2 sticks softened butter

1 Cup granulated sugar

1/4 Cup packed light brown sugar

1 3/4 Cup all purpose flour

1/2 teaspoon kosher salt

2 Cups canned pumpkin

1/2 Cup granulated sugar

1/2 Cup heavy whipping cream

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon fresh grated nutmeg

1 Cup chopped chocolate or chocolate chips

Sprinkles of choice if desired

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Slowly add in flour and salt until dough forms. Press into the bottom of an 8×8 inch baking dish that’s been lined with foil and sprayed with cooking spray.

2. To prepare pumpkin layer, mix pumpkin sugar, cream, eggs, cinnamon and nutmeg into a mixing bowl until well combined. Pour over shortbread layer. Bake for 45 minutes or until pumpkin layer is golden brown.

3. Let cool for 30 minutes then cut into bars. Melt chocolate over a double broiler or in microwave until smooth then spread over bars. Sprinkle with white sprinkles if desired and serve room temperature or chill until ready to serve.

12 bars

Macaroni Salad

2010-10-06T07:09:00.000-05:00

3/4 teaspoon dry mustard
3 tablespoons sour cream
2 cups dry elbow macaroni, cooked, rinsed, and drained
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1/3 cup diced celery
1/2 teaspoon kosher salt, plus more to taste
1/2 cup prepared mayonnaise
1/2 cup diced vine-ripened tomato (optional)
1 tablespoon minced flat-leaf parsley
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
Freshly ground black pepper

Directions

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

Sloppy Joe Mac and Cheese

2010-10-05T15:39:00.000-05:00

Ok, so I had left over sloppy joes because I always make a huge batch to feed like 30 people and instead of making them into additional sloppy joe sandwiches I decided to alter the following recipe a bit and make this into a casserole with some sides and a new dessert. I don't think anyone will notice the meat mixture is my left over sloppy joes. Not unless YOU tell them! :)

** I also added a large tablespoon full of sour cream to the cheese mixture for some extra zing!

Ingredients

1 (16 ounce) package elbow macaroni

1 1/2 pounds ground beef

1 (14.5 ounce) can canned diced tomatoes

1 (6 ounce) can tomato paste

1 (1.3 ounce) envelope sloppy joe seasoning

1/4 cup butter

1 small onion, minced

1/4 cup all-purpose flour

1 teaspoon ground dry mustard

1 teaspoon salt

1/4 teaspoon ground black pepper

3 cups half-and-half

1 tablespoon Worcestershire sauce

4 cups shredded sharp Cheddar cheese

Directions

Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes or until al dente; drain.

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large casserole dish.

Place the ground beef in a skillet over medium heat, and cook until evenly brown. Drain grease. Mix in diced tomatoes, tomato paste, and sloppy joe seasoning. Reduce heat to low, and simmer 10 minutes.

Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until tender. Mix in flour, mustard, salt, and pepper. In a bowl, mix the half and half and Worcestershire sauce. Gradually whisk half and half mixture into the pot. Bring to a boil, and cook 1 minute, until slightly thickened. Remove from heat. Mix in 3 cups of cheese. Stir cooked pasta into the pot, evenly coating with the sauce. Transfer to the casserole dish. Layer with the beef mixture and top with remaining cheese.

Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 10 minutes, until bubbly.

Snickerdoodle Bars

2010-10-02T11:25:00.000-05:00

Ingredients

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

Directions

Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.

In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.

Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands -- I just spray a spatula with cooking spray). Combine the granulated sugar and cinnamon, in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

Chocolate Zucchini Bread

2010-10-02T10:58:00.000-05:00

1 1/2 cups shredded zucchini (about 1 large zucchini shredded on a box shredder)
1 cup flour
1/2 cup unsweetened cocoa power
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 or up to 3/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup canola oil (or vegetable oil)
1/2 cup of sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees. Spray a 9x5 loaf pan.

Whisk/sift together flour, cocoa, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.

Beat oil, sugars, eggs, and vanilla until well blended and stir in zucchini. Add flour mixture a little at a time, mixing just until combined. Stir in chips.

Bake until a toothpick inserted center comes out clean, about 55-70 minutes. Let cool on a wire rack 10 minutes before removing from pan.

BBQ Ribs

2010-10-01T10:47:00.000-05:00

2 teaspoons minced garlic

10 country style pork ribs

1 (18 ounce) bottle barbeque sauce

1 lemon, thinly sliced

1. Preheat oven to 250 degrees F (120 degrees C).
2. In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.

Pierogi Lasagna

2010-09-30T23:12:00.000-05:00

1 lb lasagna noodles
4 lbs red or white potatoes
1/4 c sour cream (optional)
1/2 c milk
2 c shredded cheddar cheese
3/4 c butter (1.5 sticks)
1 onion, sliced in rings

Cook the noodles. Chop potatoes into cubes, place in pot of cold water (enough to cover), and allow to come to a boil. Continue to boil until potatoes are soft enough to yield to a fork stab. Drain, mash, blend with a mixer. Toss in the optional sour cream and milk, mix some more. Add salt to taste. Stir in cheddar.

Close up of yummy!

Melt all the butter over medium-high heat, then sautee onion until the rings no longer hold their shape.

Preheat oven to 375. Grease the bottom of a 913 baking dish with some of the onion-butter.

Lay noodles on the bottom of the dish, then spread the potatoes, a dollop at a time, along the length of each noodle.

Once done, smooth the potatoes, then spread about a quarter of the onion on top, and drizzle a small amount of butter as well. Repeat this twice (or more if your dish can accommodate), then top with noodles and the remainder of the onions and butter.

Pop in the oven for 20 minutes. Allow to cool 10 minutes before cutting and serving.

[slideshow]

Cabbage Rolls

2010-09-29T08:44:00.000-05:00

Ingredients

1 medium head cabbage

1 1/2 cups uncooked white rice

1.5# ground beef

2 tablespoons butter

1 onion, chopped

salt and pepper to taste

1 (46 fluid ounce) can tomato juice

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.

Steam the whole head of cabbage until it is al dente. Meanwhile, in a saucepan bring 3 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Melt butter in a small skillet over medium heat. Saute onion until translucent; stir into cooked rice. Season with salt and pepper to taste. Brown ground beef, drain off grease and add to the rice mixture.

Cut the leaves off of the cabbage and cut the larger leaves in half. Spoon the rice/beef mixture into a leaf and roll tightly. Place rolls in prepared casserole dish, stacking in layers. Pour tomato juice over the rolls, using enough just to cover.

Cover and bake in preheated oven for 2 hours.

** I like to add a bit of rinsed sauerkraut to the filling....

Pyrohy (ped-a-hey)

2010-09-29T07:51:00.000-05:00

Dough:

1/4 lb of butter
2 eggs
3 c. warm water to melt butter
2 tsp. salt
8 c. flour

For filling:

leftover mashed potatoes and 1 c shredded sharp cheddar

Roll out dough to about 1/8-inch thickness on floured board and cut out rounds with biscuit cutter. Take a heaping teaspoonful of the cooled potatoe mixture and put in center of dough you have cut out. Fold the dough with the filling in half (it will look like a half moon). Pinch dough together tightly to seal. Make sure they are sealed tightly or they will come apart and filling will fall out during cooking. Add water or egg wash if necessary for a tight seal.

When you have finished filling the dough cut outs, take a large kettle (5 or 6 quarts) and fill 1/2 full of water, add a bit of salt to the water. Bring this to a boil; then drop about 20 Pyrohy into boiling water. Stir carefully with wooden spoon to loosen any Pyrohy that may have stuck to the bottom of the kettle. The water will stop boiling when you drop all the Pyrohy into the water, that is when you have to loosen them from the bottom.

When the Pyrohy start boiling, they will float to the top. Turn heat down and boil gently for about 8 minutes or cover and steam for 10-12 minutes. Remove Pyrohy from boiling water and strain in colander. Rinse slightly with cold water to prevent sticking.

Melt 1/4 to 1/2 pound butter and pour over Pyrohy, then serve. (I usually sautee' onions in this butter for on top!)

**If you prefer, you can pan fry them instead of boiling...

***This is the recipe I've used most often. I'm about to work up the ambition to make them again with 3 young helpers!

Sour Cream Pierogie Recipe

2010-09-28T21:54:00.000-05:00

[caption id="" align="alignright" width="300" caption="Image via Wikipedia"][/caption]

Ingredients:

2 cups flour, plus extra for kneading and rolling dough

1/2 teaspoon salt

1 large egg

1/2 cup sour cream, plus extra to serve with the pierogi

1/4 cup butter, softened and cut into small pieces

butter and onions for sauteing

ingredients for filling of your choice (potato & cheese filling recipe below)

Preparation:

Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.

Prepare the Pierogies: Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.

Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.

Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.

Homemade Pierogi Tips:

If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.

If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.

You can fill pierogies with pretty much anything you want, though potato and cheese is the most common (recipe below). Sweet pierogies are often filled with a prune mixture.

Potato, Cheese & Onion Filling: Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 4-8oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.

Cherry Fluff Icebox Dessert

2010-09-24T15:32:00.000-05:00

[caption id="" align="alignright" width="300" caption="Image via Wikipedia"][/caption]

1 1/2 cup graham-cracker crumbs

1 cup roasted and salted pistachios, finely ground

1/2 cup butter, melted

1/4 cup firmly packed light brown sugar

1 (21-ounce) can cherry pie filling

1 (16-ounce) can crushed pineapple, drained

1 (14-ounce) can sweetened condensed milk

1 (16-ounce) container frozen nondairy whipped topping, thawed

Garnish:

maraschino cherries

Directions

1. Preheat oven to 325 degrees.

2. In a medium bowl, combine crumbs, pistachios, butter, and sugar. Press into the bottom of a 13-x-9-x-2-inch baking dish.

3. Bake for 8 minutes. Remove from oven and set aside to cool.

4. In a large bowl, combine pie filling, pineapple, and milk, stirring to combine. Fold in whipped topping. Spoon mixture into prepared cooled crust. Cover tightly.

5. Freeze for 8 hours, or overnight.

6. Remove from freezer and refrigerate for 1 hour before serving.

7. Garnish with maraschino cherries, if desired. Store, covered tightly, in refrigerator.

Apple Basics

2010-09-24T11:45:00.000-05:00

In Season:
Apple-picking season begins in late August or early September and lasts through November. Because apples keep well in cold storage, they are available year-round.

What to Look For:
There are thousands of apple varieties, with a range of colors including red, russet, yellow, and green. Textures and flavors vary from tart and crisp to soft and sweet. In general, choose apples that are heavy for their size and feel firm when pressed gently. Avoid bruised fruit.

How to Store:
For the longest shelf life, store apples in the crisper drawer of your refrigerator. Use within three weeks.

Bacon Crisps

2010-09-24T10:24:00.000-05:00

I think I originally saw this recipe associated with Paula Deen. I've made them with Jalapeno Poppers and other appetizers for the football game or entertaining in any other capacity. Hey, bacon (like chocolate) can cover just about anything and make it taste good right?!?

Serves: 36
Cook Time: 2 Hours

Ingredients

1 pound high quality hickory smoked bacon, cut slices in 1/2

1/2 cup freshly grated Parmesan

1 sleeve buttery rectangular crackers (recommended: Waverly Wafers)

Steps

Preheat the oven to 250 degrees F.

Place 1 teaspoon of freshly grated Parmesan cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a baking sheet and put the baking sheet on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature

Cook's note: You can also bake at 350 degrees F for 40 minutes if you're in a hurry!

Serving Suggestions

Serve with fresh sliced vegetables.

Layered Pudding Dessert

2010-09-24T09:55:00.000-05:00

If you were a member of my family when I was growing up, this was also known as Layered Pistachio Dessert or Layered Chocolate Dessert. This dessert is yummy with either of those flavors. Butterscotch is also very good!

1st Layer

1 c. flour
1 1/4 stick butter
3/4 - 1 c. walnuts, chopped finely

Combine and press into a 9 x 13 inch pan. Bake at 350 degrees approximately 10- 15 minutes. Remove and cool.

2ND LAYER:

1 (8 oz.) pkg. cream cheese, softened
1 c. confectioners' sugar
1 c. Cool Whip

Cream together. Spread on 1st Layer.

3RD LAYER:

2 (3 oz.) pkgs. favorite instant pudding
2 c. milk

Mix until begins to thicken. Pour over 2nd Layer. Top with remaining Cool Whip. Sprinkle with nuts.

Raisin Bread

2010-09-23T07:02:00.000-05:00

Something better to do with raisins for those who aren't crazy about yesterday's post with the raisin pie.....

4 teaspoons yeast
1 cup warm water
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons salt
1 1/2 cups raisins
1/2 teaspoon nutmeg
1 tablespoon sugar
1 cup warm milk
6 cups sifted flour
4 tablespoons shortening
1 teaspoon cinnamon
1/2 teaspoons cloves
3 tablespoons cold water

Dissolve yeast with 1 cup water and 1 tablespoon sugar. Add milk and 2 cups of flour. Add sugar and shortening. Beat until smooth. Cover and let rise for 1 1/2 hours. Add raisins, salt, and flour. Let rise again. Put loaf tins and let rise 1 hour. Brush with beaten eggs and 3 tablespoons cold water. Bake 350 degrees for 45 minutes.

Sour Cream Raisin Pie

2010-09-22T08:11:00.000-05:00

One of my husband's favorite pies. This one had to 'grow' on me, but I do like it now. Didn't used to......

Flaky Pie Crust:

2 cups sifted pastry flour
3/4 cup Crisco
1 teaspoon salt
4 to 6 tablespoons ice water

Sift together flour and salt. Add half the Crisco, broken into tiny pieces. Work the Crisco into the flour gently with your fingertips until the mixture contains walnut sized lumps.Sprinkle water over flour, stirring quickly until the dough just begins to hold together. Press mixture together, place in a ziploc bag and store in the refrigerator one to two hours to rest.

Remove from refrigerator 15 to 20 minutes before rolling out and allow to sit at room temperature.

Roll out thinly and line two 8 inch pie pans. Using a fork, pierce the crust in several places and bake in a 400°F oven until lightly golden but not brown.

Filling:

2 cups sour cream
3 egg yolks
3/4 cup brown sugar
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup raisins
1/2 cup water

In a small covered sauce pan, cook raisins with water until liquid is absorbed (about five minutes). Allow to cool.Combine sugar and flour. Add beaten egg yolks, sour cream, cinnamon and vanilla.

Cook in a double boiler until mixture begins to thickened. Mix in raisins, and divide evenly into two 8 inch prebaked pie crusts.

Spread with meringue.

Meringue:

3 egg whites
6 tablespoons sugar

Beat egg whites until stiff, but not dry, in the clean bowl of an electric mixer, gradually adding in sugar.Spread meringue on top of raisin filling. Sprinkle lightly with sugar.

Bake at 350°F until meringue is lightly golden (about 12 minutes).

Makes two 8 inch pies.

Serve at room temperature with whipped cream.

Cherry Dumplings

2010-09-22T06:58:00.000-05:00

Cherry Sauce:

2 tablespoons butter or margarine
1/2 cup sugar
dash of salt
1/2 cup cherry juice
1 1/2 cup boiling water
1 1/2 cups pie cherries

Dumplings:
1 cup sifted flour
1 1/2 teaspoons baking powder
1/4 cup sugar
dash of salt
1/3 cup milk
1/2 teaspoon vanilla
2 tablespoons margarine

Sauce: Combine all ingredients in order given in heavy skillet or saucepan. Simmer gently about 5 minutes.

Dumplings: Sift together flour, baking powder, salt, and sugar. Cut or rub in butter or margarine. Add vanilla extract to milk. Add milk to flour mixture and stir to make a thick batter. Drop by teaspoon into cherry sauce. Cover, steam for 20 minutes. Serve dumplings warm with cherry sauce.

Pumpkin Bars

2010-09-22T06:50:00.000-05:00

4 eggs
1 2/3 cups sugar
1 cup oil
2 cups pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda

Beat eggs, sugar, oil, and pumpkin. Stir together dry ingredients. Add sugar mixture and flour mixture together. Put in greased sheet cake pan. Bake at 350 degrees for 25 to 30 minutes. Cool and frost. Frosting: 1-3 ounce package of cream cheese, 1/2 cup margarine, 1 teaspoon vanilla, and 2 cups of powdered sugar. Soften cream cheese and margarine, add vanilla and powdered sugar, beat with mixer.

Zucchini Jam

2010-09-20T07:03:00.001-05:00

6 cups shredded and drained zucchini
6 cups sugar
1 can frozen lemonade
1 large can of Pineapple drained
mix together and boil for 18 mins, stirinn constantly. add (2) 3oz pks apricot jello and stir well than can

Pepper Butter

2010-09-20T07:03:00.000-05:00

50-60 jalepeno peppers
1 qt mustard
2 large onions
2 heads of garlic
1 1/2 c h2o
1 qt vinegar
5 cups sugar
1 1/2 flour
cut peppers and onions into chunks,
put onions, garlic,peppers into blender and blend mix in vinegar as you go. In large saucepan add blended peppers, onions, garlic vinegar cook about 1 hr, stir occasionally. Add sugar and cook another 1/2 hr stirring constantly. Mix flour and h2o together and than slowly add to saucepan. cook another 15 min. Can
this will make about 10-12 pints or 5-6 qts

Baked Knephla

2010-09-18T07:05:00.000-05:00

1 egg
1/2 teaspoon of salt
1/2 cup of milk
1 1/4 cup of flour
3-4 cubed potatoes
1 lb. Bacon
1/2 small onion, DICED
1 pint cream

Make a stiff dough with the first four ingredients . Bring 2 quarts of water and 1 tsp. salt. Put in potatoes. Make a loaf out of the dough and divide in 4 peices. Roll out the stiff dough and use a pizza cutter to cut the dough into 1 inch THIN squares. boil them with the potatoes until all of the Knephlas float to the top of the water. Strain the potatoes and the knepfles very well . cut the cooked bacon into squares slightly larger then you cut the dough and mix it into the potatoes and knepfles. Brown the Onion in some butter and stir them in with the potatoes, knephlas,bacon and then pour the cream ontop of everything. Bake them for 20-25 minutes at 350 Degrees.

Slow Cooker Pulled Pork

2010-09-17T08:47:00.000-05:00

1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
1/2 cup rice vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker.

Combine the barbecue sauce, rice vinegar, and chicken broth and whisk together. Add the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Whisk everything together and pour over the pork roast.

Cover and cook on high for 5 hours. Let roast sit in crock pot on warm for up to an hour, then shred the meat with 2 forks.

Strain the sauce and discard solids. Mix a teaspoon of cornstarch with a small amount of water to make a paste. Continue adding water, a little at a time, to make the cornstarch mixture thinner. Add cornstarch mixture and strained sauce to a saucepan and bring to a boil. Simmer ten minutes or until slightly thickened.

Pour half of the sauce into the shredded meat and combine. Add more if needed, serve the remainder on the side.

Optional: Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Upside Down Banana Muffins

2010-09-17T08:07:00.000-05:00

non-stick cooking spray

4 tbsp unsalted butter

1/2 cup dark brown sugar, packed

4 ripe bananas

Muffins:

1 cup unbleached all-purpose flour

2 tsp baking powder

1/2 tsp freshly grated nutmeg

pinch of salt

1/2 cup dark brown sugar, packed

1/3 cup canola oil

2 large eggs, room temperature

3 tbsp whole milk

3 tbsp dark rum

1 tsp vanilla extract

Position a rack in the center of the oven and preheat to 375 F. Lightly spray a 12 cup muffin pan with cooking spray.

To prepare the pans, place 2 teaspoons of the butter and 2 teaspoons of the brown sugar in each muffin cup. Bake until the mixture in each cup is melted and bubbly, about 10 minutes. Remove the pan from the oven and cool for a few minutes. Peel the bananas and cut them on a diagonal into 48 thin slices. In each muffin cup, place two banana slices on the bottom and two banana slices along the sides.

To make the muffins, sift together the flour, baking powder, nutmeg, and salt in a medium sized bowl. In a separate bowl, whisk together the brown sugar, oil, eggs, milk, rum, and vanilla. Make a well in the center of the dry ingredients, add the egg mixture, and stir just until blended. Do not overbeat. Divide evenly among the prepared muffin cups, filling them as full as possible (be sure to divide them evenly, they will be about 3/4 way full).

Bake until the center of a muffin springs back when pressed gently with your finger, about 18 minutes. Immediately invert and unmold the muffins onto a wire rack. Cool briefly and serve. The muffins are best the day they are made.

Cookies n Cream Cookies

2010-09-17T08:03:00.000-05:00

Cookies n Cream Cake Mix Cookies

1 package Betty Crocker® SuperMoist® devil’s food cake mix
1/4 cup vegetable oil
2 eggs
18 foil-wrapped white chocolate candies with chocolate cookie bits (from 12-ounce bag), unwrapped
1 ounce white baking bar (white chocolate) or vanilla-flavored candy coating
1 teaspoon vegetable oil
2 tablespoons semisweet chocolate chips

Directions:

Heat oven to 350°. Lightly grease cookie sheet with shortening or spray with cooking spray. Mix cake mix, oil and eggs in large bowl with spoon until dough forms (some dry mix will remain). Cut each candy crosswise in half.

Shape level 1 measuring tablespoon of dough around each candy half, covering completely. Place 2 inches apart on cookie sheet.

Bake 7 to 10 minutes or until cookies begin to look dry and cracked on surface. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.

Microwave white baking bar and 1/2 teaspoon of the oil in small microwavable bowl uncovered on High 20 to 30 seconds; stir until melted and smooth. In another small bowl, microwave chocolate chips and remaining 1/2 teaspoon oil uncovered on High 20 to 30 seconds; stir until melted and smooth.

Place each glaze in separate resealable plastic food-storage bag. Cut small tip from one corner of each bag. Drizzle glazes over cookies.

Easy Butterscotch Fudge

2010-09-17T07:52:00.000-05:00

Don't be afraid to make these just because there is no candy thermometer or strict candy-making guidelines. That is why these are called EASY. The only thing you need to be cautious of in this recipe is stirring faithfully. As with all fudge recipes I make or caramels, I line the pan with foil so that I can easily lift out of the pan and cut/serve/store from there. Enjoy!

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 ounces butterscotch chips
7 ounces marshmallow creme
1 tablespoon vanilla extract

Directions:

Combine sugar, butter (or margarine) and milk in a 2 1/2 quart saucepan.

Bring to a full rolling boil, stirring constantly.

Continue boiling 5 minutes over medium/medium-high heat, stirring.

Remove from heat, stir in butterscotch chips until melted.

Add marshmallow creme and vanilla; beat until blended.

Pour into greased 13×9 inch pan.

Let cool and serve.

Chocolate Coconut Candies

2010-09-17T07:34:00.000-05:00

1-3/4 cups confectioners' sugar

1-3/4 cups flaked coconut

1 cup chopped almonds

1/2 cup sweetened condensed milk

2 cups (12 ounces) semisweet chocolate chips

2 tablespoons shortening

In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes.

In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

Yield: 2-1/2 dozen.

Fish Tacos

2010-09-15T08:18:00.000-05:00

White breaded fish or high quality fish sticks
corn tortillas
salsa (homemade or store bought)
finely chopped cabbage (about 1 1/2 c.)

Sauce:
1/2 c. mayo
1/4 c. sour cream
zest of 1 lemon
juice of 1/2 lemon (or enough to fit your taste)
1/3 c. milk (add more or less to get it to dressing consistency)
1/4 tsp. pepper
3 splashes of hot sauce
1/2 tsp salt (adjust to your tastes)

Cook fish in oven according to package directions. Mix sauce ingredients all together, and set aside. Warm tortillas in microwave so they don't crack. To assemble the taco, place fish on tortilla, then cabbage, then salsa, then white sauce.

Vanilla Pudding Cinnamon Rolls

2010-09-15T08:09:00.000-05:00

You gotta try these!!! You know you want to!!!!

Rolls:
½ cup warm water (115-120 degrees)
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1/2 cup butter, softened to room temperature
1 1/2 cups brown sugar
3 1/2 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small measuring cup combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl (kitchen aid mixing bowl), take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well with paddle attachment. Then add yeast mixture. Blend. Add 3 cups of flour. Remove paddle attachment, and attach dough hook. Add remaining flour slowly as needed, knead for 8-10 minutes on low. Do not overflour the dough! It should be very soft but not sticky. Place towel over the bowl, and let rise until doubled (I turned my oven to the lowest temp, and then shut it off, and put the bowl into the oven to rise, so that it would be nice and warm, and draft free).

Then roll out on floured board to 34 X 21 inches in size. Use as much flour as you need to help you roll the dough out. Take 1/2 cup soft butter and spread over surface. In bowl, mix 1 1/2 cups brown sugar and 3 1/2 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. (Do the same oven/warm place as described above).

Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency).

Makes about 24 very large rolls.

Vanilla Pudding Cookies

2010-09-15T08:04:00.000-05:00

1 c. salted butter, softened
1 c. buttered flavored shortening (you can also use regular)
1 1/2 c. sugar
1 1/2 c. brown sugar
3 eggs
3 tsp. vanilla
5 1/2 c. flour
1 1/2 tsp. salt (I added just a pinch more)
1 1/2 tsp. baking soda
2 small boxes of vanilla pudding, or one large one
1/2-3/4 of a bag of chips (butterscotch, chocolate, peanut butter, etc.)

Preheat oven 375 degrees. Combine butter, shortening, sugars, and pudding until creamed, Add vanilla and eggs, mix well. In a separate bowl combine flour, salt and baking soda. Add dry ingredients to wet, combine until well mixed. Add chips, and spoon batter about the size of a small apricot onto an ungreased cookie sheet. Bake for 8-10 minutes.

Crock Pot Pepper Steak

2010-09-15T07:59:00.000-05:00

1 1/2 pounds boneless beef round steak
2 medium onion, cut into 1/4 inch slices
1 clove garlic, minced
1/2 tsp finely chopped ginger root or 1/4 tsp ground ginger
1 c. beef broth
3 tbsp soy sauce
2 tbsp cornstarch
1/4 c. cold water
2 bell peppers, cut into 3/4 inch strips
3 tomatoes, cut into eighths
6 cups cooked, hot rice

Remove fat from beef, and portion beef into 6 pieces. Spray large skillet with cooking spray, over medium high heat. Cook beef in the skillet, about 8 minutes on each side, until browned on each side. In a 3-4 quart slow cooker, place beef, onions, garlic and ginger root. Pour beef broth and soy sauce over the meat. Cover, and cook on low for 7-9 hours or until beef is tender. In a small bowl, mix together water, and cornstarch. Gradually add this to the beef mixture, along with the bell peppers. Increase heat to high, cover and let cook for 10-12 minutes, or until slightly thickened. Stir in tomatoes, cover and let cook for 3 minutes. Serve over hot cooked rice.

Pumpkin Pancakes

2010-09-15T07:52:00.000-05:00

1 1/4 c flour
6 tbs sugar
2 tsp baking powder
1 1/4 tsp pumpkin pie spice
3/4 tsp salt
1 1/3 c whole milk
3/4 c canned pure pumpkin
4 eggs, separated (room temperature)
1/4 c butter, melted
1 tsp vanilla

Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown. They may take a little longer to cook than regular pancakes, so turn down the heat so that they will not burn. Serve with syrup

Broccoli and Cauliflower Salad

2010-09-14T15:07:00.000-05:00

I'm just finishing making this one to go along with the fried chicken legs tonight.

1 head cauliflower, cut in bite-size pieces
1 head broccoli, cut in bite-size pieces
2 Tbs bacon bits, I use the real bacon stuff, its best
1/2 tsp minced onion, ** I use vidalia onions exclusively in this house
8 oz mozzarella cheese, shredded

Dressing:
2 c mayo
2 Tbs vinegar
1/4 c sugar, I use a bit less
1/4 c parmesan cheese
pinch of salt

Mix dressing ingredients and pour over veggies. Refrig overnight!

Sloppy Joes

2010-09-14T12:30:00.000-05:00

2 pound lean ground beef, or ground turkey

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 teaspoon garlic powder

2 teaspoon prepared yellow mustard

1-1/2 cup ketchup

6 teaspoons brown sugar

salt to taste

ground black pepper to taste

Directions

In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.

Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper. ***I often times will use my crockpot in this recipe after step #1*** I also use whole wheat buns mostly and doubling this recipe is a must.

Homemade Vanilla Ice Cream

2010-09-14T09:14:00.000-05:00

5 c scalded milk
2-1/2 tbs flour
2-1/2 c sugar
2 eggs, plus one egg yolk
1/4 tsp salt
3 tsp vanilla
5 c thin cream ( half and half)

Mix flour, sugar and salt, add eggs slightly beaten, add milk gradually. Cook over hot water for 10 minutes, stirring constantly at first. Should custard have curdled appearance, it will disappear in freezing. When cool, add cream and flavoring. Mix in ice cream maker until it appears ready, about 30 minutes, can be longer at least with our machine. Or maybe it just seems like a LONG time!

Frosted Maple Cookies

2010-09-14T09:07:00.000-05:00

1/2 c shortening
1-1/2 c packed brown sugar
2 eggs
1 c ( 8 oz ) sour cream
1 tbs maple flavoring
2-3/4 c all purpose flour
1 tsp salt
1/2 baking soda
1 c chopped nuts, optional

Frosting:
1/2 c butter (no substitutes here)
2 c confectioners' sugar
2 tsp maple flavoring
2 to 3 tbs hot water

In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in sour cream and maple flavoring. Combine flour, salt and baking soda; add to creamed mixture and mix well. Stir in nuts. Cover and refrigerate for 1 hour. Drop dough by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 375 for 8-10 minutes or until edges are lightly browned. Cool on wire racks.

For frosting, in a small saucepan, heat butter over low heat until golden brown. Remove from the heat and blend in confectioners' sugar, maple flavoring and enough water to achieve spreading consistency. Frost cookies.

Makes 4 dozen.

Pot Roast

2010-09-14T08:16:00.000-05:00

1 whole (4 To 5 Pounds) Chuck Roast

2 Tablespoons Olive Oil

2 whole Onions

6 whole Carrots (Up To 8 Carrots)

Salt To Taste

Pepper To Taste

3 cups To 4 Cups Beef Stock

3 sprigs Fresh Thyme, or more to taste

3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

First, choose a nicely marbled piece of meat. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil. Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. With the burner still on high, use beef stock (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that flavor up.

When the bottom of the pan is deglazed, place the roast back into the pan and add enough stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Menu Planning -- Dinner

2010-09-14T07:48:00.000-05:00

Here are some of my family's favorite dinner menu combinations. This site/blog is what I call a living document so it is always changing so please don't be surprised when you bookmark us and return to find everything has been updated.

BBQ Chicken, Knephla Bake, Green Beans
Beef Pot Roast, Mashed Potatoes, Gravy, Veggie or Salad
Meatloaf, Scalloped Potatoes, Steamed Broccoli in Cheese Sauce
Beef Stew, Hot Buttered Buns, Salad
Cowboy Beans, Jiffy Cornbread Bake, Salad
Sour Cream and Onion Chicken Wings, Salad
Swedish Meatballs with Wide Egg Noodles, Salad
Homemade Chicken Noodle Soup, Hot Buttered Crescent Rolls
Sloppy Joes, Baked Fries, Salad
Chicken Fried Steak, Cream Gravy, Mashed Potatoes, Veggie or Salad
Spaghetti Pizza, Cheese/Garlic Bread, Salad
Beef Stroganoff, Wide Egg Noodles, Salad
Fried Chicken, Mac n Cheese, Coleslaw
Fried Chicken, Broccoli & Cauliflower Salad

As I think of more I'll update this post, but that's all I can think of for now. Gotta go get my ice tea and maybe more will come to me.

Creamy Blueberry Dessert

2010-09-13T20:58:00.000-05:00

2 tb flour
1 c & 3 tb sugar
4 eggs
1 c sour cream
1 pk instant pudding mix
4 pk (3.4 oz) cream cheese; softened
1 pk blueberries
40 vanilla wafers; crushed

Directions:
Heat ovento 325. mix wafer crumbs , 3 tbsn sugar and enough butter to make a crust in a 13x9 in. pan.

Bake for 10 minutes.

Beat cream cheese, sugar and flour in a large bowl with mixer until well blended.

Mix in sour cream well.

Add eggs one at a time mixing on low. stir in dry pudding mix until fully blended.

Add desired amount of blueberries (suggested 1 cp). bake 1 hour center will still be jiggly.

Refidgerate 4 hours. add dolop of cool whip before serving.

Cheddar Cheese Puffs ..... with a surprise!

2010-09-13T12:50:00.000-05:00

Makes 48 puffs

2 cups grated sharp cheddar
8 tablespoons (1 stick) butter, at room temperature
1 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon paprika
48 small green stuffed olives, well drained

• Preheat the oven to 400 degrees.
1. Blend the grated cheese and butter. Stir in the flour, salt and paprika. (This can all be done in a food processor equipped with the metal blade.)
2. Mold 1 teaspoon of the mixture around each olive. Chill the puffs until firm, about 30 minutes. Arrange the puffs on ungreased baking sheets.
3. Bake for 15 minutes or until browned. (You can also freeze the puffs, well wrapped, for about 10 days. Bake them, still frozen, until browned.)

Blondies

2010-09-13T10:33:00.000-05:00

INGREDIENTS

1/2 cup of butter, melted

1 cup of tightly packed dark brown sugar

1 egg, lightly beaten

1 teaspoon of vanilla

1/2 teaspoon baking powder

1/8 teaspoon of baking soda

Pinch of salt

1 cup of all-purpose flour

1/3 cup of butterscotch chips (chopped walnuts and chocolate chips are equally tasty)

1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.

2 Add the egg and vanilla extract and whisk.

3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.

4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.

Chocolate Chip Rice Krispie Cookies

2010-09-12T12:43:00.000-05:00

½ cups Butter

¾ cups brown Sugar

1 whole Egg

1 teaspoon Vanilla Extract

1-¼ cup All-purpose Flour

½ teaspoons Baking Soda

¼ teaspoons Salt

2 cups Rice Krispies Or Cocoa Krispies

6 ounces, weight Chocolate Chips

Preheat oven to 325 degrees F.

Cream together butter, sugar, egg and vanilla extract until well combined. Add flour, baking soda, and salt to mixture. Fold in puffed rice cereal gently so as not to break up the puffs. Incorporate chocolate chips.

Bake for 10 – 15 minutes.

Strawberry Coffee Cake

2010-09-12T11:56:00.000-05:00

1 cup all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1/2 cup milk

2 tablespoons butter, melted

1 1/2 cups sliced fresh strawberries

TOPPING:

1/2 cup all-purpose flour

1/2 cup sugar

1/4 cup cold butter

1/4 cup chopped pecans

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries.

For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries.

Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Creamy Brown Sugar Frosting

2010-09-12T11:19:00.000-05:00

   12 ounce cream cheese; room temperature
   3/4 cup unsalted butter; room temperature (1 1/2 sticks)
   3/4 cup golden brown sugar; (packed)
   2 1/4 cup powdered sugar
   1 1/2 tablespoon frozen orange juice concentrate; thawed
   1 1/2 teaspoon vanilla extract

Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Add brown sugar; beat until well blended. Add powdered sugar 1/2 cup (scant) at a time, beating well after each addition. Beat in orange juice concentrate and vanilla. Chill until firm enough to spread, about 30 minutes.

What's For Dinner

2010-09-11T22:03:00.000-05:00

Cowboy Beans and Cornbread

Well, last night's meal was quite fun.

For one, I was able to make most of the meal out on the back porch instead of heating up my kitchen. I used a rice cooker/multipurpose cooker for the beans and then made the cornbread in a regular crockpot.

I browned the meat and onions in my beautiful stainless steel chicken fryer. {I love this pan!} I then assembled the rest of the ingredients in the cooker and cooked on high until it reduced down and turned itself on to the keep warm function. This fool=proof mechanism is wonderful for cooks that get distracted with kids, the UPS man, the Schwan man, the dog getting loose, etc....... :)

The cornbread was just two Jiffy boxes of the cornbread mix, made according to package directions. Although it turned out good and the family really liked it, I think next time I will try something different with the ingredients to make it even more moist because my crockpot is old and the heating element is around the perimeter leaving the center to take longer to cook. I've made cakes in the crockpot and will try the same recipe but use the cornbread mix and let you know how it turns out.

Kim's Cowboy Beans Recipe

Jiffy Cornbread Recipe

Fleish Kueckla

2010-09-10T07:36:00.000-05:00

Ingredients:	Dough:1 c. sour cream 1 c. milk 6 eggs 1 T. sugar ½ tsp. salt 7 c. flour Filling: 3 eggs 2 lbs. fried hamburger 2 onions – chopped ¼ c. water

Directions:	Make egg sized pieces of dough and roll flat. Place 1 T. of meat mixture on half of dough, fold other half of dough over the mixture and seal together with egg whites. Fry in hot oil (about 375˚) until golden brown. Serve hot. Makes about 20.

Kase Knephla, aka Cheese Buttons

2010-09-10T07:33:00.000-05:00

Dough:
3 cups flour
2 eggs
1 tsp. salt
Water

Filling:
1/2 tsp. salt
2 eggs
Black pepper, to taste
1 small onion, finely diced
1 1/2 lbs. dry curd cottage cheese
4 tablespoons minced parsley

For Frying:
Cubed stale bread
Butter or cream

Bring several quarts of water to a boil and salt to taste. Mix flour, 1 tsp. salt, 2 eggs and water to make a firm dough. Divide into 3 parts. Roll very thin; cut into squares, about 3 inches. Mix remaining ingredients together and spoon onto squares. Wet edges of dough and fold over to form triangles. Seal edges with a fork.

Add buttons to water and boil gently for 7-8 minutes or until dough is tender. Melt a few tablespoons butter in large skillet or wok on medium heat. Increase heat to medium high heat and fry buttons for several minutes or until browned in spots, adding bread cubes toward the end of cooking.

Apple Pie Bars

2010-09-09T07:02:00.000-05:00

CRUST:

1 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 c. butter
2 egg yolks, beaten

Combine flour, sugar, baking powder, and salt. Cut in butter as for pie crust. Mix in egg yolks (mixture will be crumbly). Press half of mixture in bottom of 15x10 pan (may also use 13x9 pan). Set remaining half aside.

FILLING:

4 c. sliced apples
1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 egg whites, slightly beaten

Combine all of filling ingredients except egg whites; arrange over bottom crust. Crumble remaining crust mixture over filling. Brush egg whites over all. Bake at 350 degrees for 30 minutes for jelly roll pan or 40 minutes for 13x9 pan. Cool. Drizzle with thin confectioners sugar glaze. Yields 3-4 dozen bars.

Amish Chicken Casserole

2010-09-09T07:00:00.000-05:00

8 oz. broad egg noodles
1/2 cup butter
8 oz. fresh mushrooms, slice
1/3 cup flour
2 cups chicken broth
1 cup milk
salt and pepper, to taste
1/3 cup freshly grated Parmesan cheese
2 cups cooked chicken, cut in cubes
generous pinch of rubbed sage

Cook noodles as directed on package. Melt butter and cook mushrooms in a large skillet until lightly browned. Stir in flour and blend in with a fork or slotted spoon. Stir in milk and broth and seasonings; whisk sauce constantly until thickened.Combine sauce, noodles and chicken. Adjust seasonings to taste. Place in a 2 quart casserole dish. Sprinkle top with Parmesan cheese and bake at 350°F for 30 minutes.

Amish Potato Dumplings

2010-09-09T06:59:00.000-05:00

4 potatoes
1/2 cup plain bread crumbs
2 tbsp. fresh parsley, minced (optional)
1 egg
2 tbsp. milk
1/2 tsp. salt
1 tbsp. flour

These Amish dumplings are also known as Grumbera Knepp. They are good and filling as a side dish or as center stage in a simple chicken broth with a parsley garnish or dressed up with a few fresh greens.Boil potatoes in their jackets and allow to cool. Peel and put through a potato ricer (do not use a food processor, but a hand beater may be used).

Combine the bread crumbs with the egg and milk, then add the riced potatoes, parsley and salt. If too stiff, add another egg.

Mold the mixture into small balls the size of walnuts, roll them in flour very lightly and lower on a perforated spoon gently into salted boiling water.

Tip: Color the flour by sprinkling the surface lightly with paprika, if desired. The dumplings can also be flavored with a pinch of thyme.

Cover the pot and boil for 10 minutes.

Sprinkle lightly with chopped parsley and paprika for more color. Serve while still hot with melted butter.

These dumplings are also good in chicken soup.

Frog Eye Salad

2010-09-09T06:53:00.000-05:00

This old time favorite is delicious as a salad or dessert. The recipe uses a tiny round pasta called Acine di' Pepe (like orzo, but round) which gives it an interesting texture similar to tapioca.

1/2 cup granulated sugar 1 tablespoon all-purpose flour 1/4 teaspoon salt
1 (8-ounce) can crushed pineapple, undrained 1 (20-ounce) can pineapple chunks in its own juice, undrained 2 (11-ounce) cans mandarin orange segments, drained 1 large egg, beaten 2 teaspoons lemon juice 1 1/3 cups (8 ounces) Acine di Pepe Pasta, uncooked 3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided 3 cups miniature marshmallows 1/2 cup flaked coconut Maraschino cherries (optional)

In medium saucepan, stir together sugar, flour and salt.

Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.

Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.

In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.

Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.

Top with remaining whipped topping; garnish with cherries, if desired.

Makes 12 servings.

Magic Cookie Bars

2010-09-05T14:06:00.001-05:00

Just finished making these. They are kinda like 9 x 13 candy bar yumminess!

Ingredients
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts

Directions
1.Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
2.Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
3.Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Magic Cookie Bars

2010-09-05T14:05:00.000-05:00

1/2 cup butter or margarine, melted

1 1/2 cups graham cracker crumbs

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk

2 cups semisweet chocolate morsels

1 1/3 cups flaked coconut

1 cup chopped nuts

Directions

Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.

Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.

Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Caramel Rolls Recipe

2010-09-04T15:28:00.001-05:00

1 loaf of sweet roll dough or bread dough, thawed a couple of hours (such as Rhodes, comes in a 3-pack)
1/2 pint of heavy whipping cream
1 cup brown sugar
cinnamon and sugar
butter

Roll thawed dough into approximately 15 x 10 rectangle shape on floured surface. Butter the entire dough surface and sprinkle cinnamon and sugar mixture over top. Roll dough lengthwise and cut into 12 to 15 sections of rolls. Pour brown sugar and cream mixture into bottom of pan, mix well. Place rolls on top of cream mixture, 3 across with smaller pieces at end. Cover pan with plastic wrap and let rise overnight.

In the morning, remove plastic wrap and place in 350 oven for 20 to 25 minutes.

Enjoy!

Blueberry Sour Cream Cake

2010-09-04T15:27:00.001-05:00

2 cup flour
1 teaspoon baking soda
1 cup packed brown sugar
1 cup chopped nuts
1 teaspoon ground cinnamon
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
3 eggs
1 (8-ounce) carton dairy sour cream
2 cups fresh blueberries
Stir together flour, soda and 1/2 teaspoon salt, set aside. Combine brown sugar, nuts and cinnamon; set aside. In a large mixer bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Add flour mixture; beat until smooth. By hand, fold in blueberries gently. Spread half of batter in a greased 13 x 9 x 2 inch baking pan. Sprinkle half of brown sugar mixture evenly over batter. Dollop remaining batter on top; spread slightly. Sprinkle remaining brown sugar mixture over surface of batter. Bake in a 350 degree oven for 45 to 50 minutes or until done. Serve warm or cooled. Makes one 13 x 9 x 2 cake.

Swedish Meatballs

2010-09-04T15:26:00.001-05:00

•1 1/2 cups soft bread crumbs, about 3 slices bread
•1/4 cup finely chopped onion
•1 1/2 teaspoons salt
•1/4 teaspoon pepper
•1/4 teaspoon allspice
•3/4 cup milk
•2 pounds ground beef
•2 tablespoons peanut oil
•2 tablespoons flour
•1 can (10 1/2 ounces) condensed beef broth
•1 cup half-and-half or light cream

Preparation:
Combine bread crumbs, onion, salt, pepper, allspice and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter. Brown meatballs inoil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes. ( I use my trusty rice cooker and add either a bit of sour cream or cream cheese at the very end)

Frog Eye Salad

2010-09-04T15:19:00.002-05:00

I just made this yesterday for the family. It makes a large batch and the canned fruit can be matched to your family's favorites, if you wish. I omitted the coconut, as I usually do.

This old time favorite is delicious as a salad or dessert. The recipe uses a tiny round pasta called Acine di' Pepe (like orzo, but round) which gives it an interesting texture similar to tapioca.

1/2 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 large egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces) Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)
In medium saucepan, stir together sugar, flour and salt.
Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
Top with remaining whipped topping; garnish with cherries, if desired.

Swedish Meatballs

2010-08-31T15:16:00.000-05:00

Chicken and Broccoli Pie

2010-08-24T08:14:00.000-05:00

   1 package frozen chopped broccoli
   2 cups cheddar cheese shredded
   1 1/2 cups cooked chicken cut up
   2/3 cups onions chopped
   1 1/3 cups milk
   3 eggs
   3/4 cups bisquick baking mix
   3/4 teaspoons salt
   1/4 teaspoons pepper

Heat oven to 400 degrees. Grease pie plate, 10x1 1/2 inches. Rinse broccoli under running cold water to thaw; drain thoroughly. Mix broccoli, 2 cups of cheese, the chicken and onion in plate. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 25 to 30 minutes. Top with remaining cheese. Bake just until cheese is melted, 1 to 2 minutes longer. Cool 5 minutes.

Apple Cinnamon Cake

2010-08-24T08:09:00.000-05:00

1 3/4 cup sugar
1/2 cup stick margarine
1 teaspoon vanilla extract
6 ounces block-style fat-free cream cheese, softened
2 large eggs
1-1/2 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoons salt
2 teaspoons ground cinnamon
3 cup chopped peeled rome apples

Preheat oven to 350 degrees. Beat 1-1/2 cup 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 1/4 cup sugar and cinnamon. Combine 2 tablespoon cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform 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 with a serrated knife.

Blueberry Sour Cream Cake

2010-08-18T08:19:00.000-05:00

Stir together flour, soda and 1/2 teaspoon salt, set aside. Combine brown sugar, nuts and cinnamon; set aside. In a large mixer bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Add flour mixture; beat until smooth. By hand, fold in blueberries gently. Spread half of batter in a greased 13 x 9 x 2 inch baking pan. Sprinkle half of brown sugar mixture evenly over batter. Dollop remaining batter on top; spread slightly. Sprinkle remaining brown sugar mixture over surface of batter. Bake in a 350 degree oven for 45 to 50 minutes or until done. Serve warm or cooled. Makes one 13 x 9 x 2 cake.

Walnut Chocolate Chewies

2010-08-18T08:17:00.000-05:00

   1 cup chopped walnuts
   1 cup slivered almonds
   1/2 cup liquid honey
   2 tablespoons strong black coffee
   Sweet cocoa to taste

Place walnuts and almonds in small bowl and toss together. Transfer to food processor and blend several minutes. Replace nuts in small bowl and add honey, mix together. Transfer nuts back to food processor and add coffee, blend about 1 minute. Spread mixture on large plate and cover with sheet waxed paper, pressed against surface. Refrigerate 2-3 hours. Remove and shape into small balls with hands. Roll in cocoa and continue to chill another hour before serving.

Strawberry Soda Cake

2010-08-18T08:14:00.000-05:00

   1 yellow cake mix
   1 large package or 2 small packages strawberry jell-o
   1 cup boiling water
   1 cup strawberry soda pop

Prepare cake mix according to package directions: Bake in 13 x 9 inch pan. While warm, puncture all over with fork. Combine jell-o and boiling water. Stir to dissolve. Add soda pop. Pour over cake while warm.

Frosting: 1 instant vanilla pudding (dry mix), 1 package whipped topping mix (dry), 1 1/2 cups cold milk. Combine above and spread on cooled cake. Refrigerate after cake is frosted.

Pecan Pralines

2010-08-18T08:11:00.000-05:00

2 cups sugar
   2/3 cup milk
   1/3 cup dark corn syrup
   1/4 teaspoon salt
   1/2 teaspoon vanilla
   1 cup pecan pieces

Combine sugar, milk, corn syrup and salt in a medium size heavy saucepan. Heat to boiling over medium heat, stirring constantly. Continue cooking, without stirring, until candy thermometer registers 238 degrees. Remove pan from heat. Let stand on wire rack until temperature cools to 110 degrees. Add vanilla. Beat with a clean wooden spoon until mixtures begins to thicken. Stir in pecans. Drop by teaspoonfuls onto wax paper to 2-inch flat patties. Let set; remove and store in airtight container with waxed paper between layers.

Graham Cereal Bars, aka S'mores Bars

2010-08-18T08:07:00.000-05:00

   3/4 cup light corn syrup
   3 tablespoons butter
   2 cups dark or white chocolate chips
   1 teaspoon vanilla
   1 box (12 ounces) honey cereal
   3 cups mini marshmallows

Combine syrup, butter and chocolate chips in a saucepan, bring to a boil over medium heat and add vanilla. Distribute cereal in a 9 x 12 baking pan, add marshmallows and mix. Pour syrup mixture over all. Refrigerate until set and cut into squares. If desired, add 1/2 cup of your favorite nuts, chopped.

Hershey's Chocolate Cake

2010-08-18T07:04:00.000-05:00

   0.50 cup butter
   1.00 cup sugar
   1.00 cup chopped nuts
   0.50 cup evaporated milk
   0.50 cup chocolate chips

Mix the butter, sugar and milk in a saucepan. Bring it to a boil and boil for 2 minutes while stirring continuously. Remove from heat and add chocolate chips. Stir until melted and smooth then add nuts.

Cake: 1 cup butter 1 cup sugar 1 cup flour 4 eggs 1 large can of hershey's chocolate syrup do not substitute. Mix sugar and flour well. Melt butter and add it to the sugar mixture. Add rest of ingredients and beat 4 minutes at medium speed. Grease a 9x13 pan. Bake cake at 350 degrees f for 20 minutes. Ice when completely cooled.

German Chocolate Upside Down Cake

2010-08-18T06:48:00.000-05:00

   1 cup pecans, chopped
   1 cup coconut
   1 package chocolate cake mix
   1 pound powdered sugar, sifted
   8 ounces cream cheese, softened
   1 cup margarine, softened

Grease and flour 9x13-inch cake pan. Put coconut and pecans in bottom of pan. Mix cake mix according to directions on box. Pour over nuts and coconut. Mix cream cheese, butter and sugar; drop by spoonfuls on top of cake. Bake at 350 degrees for 45 minutes or until done.

Seafood Pasta Salad

2010-08-13T15:07:00.000-05:00

1/3 c. olive or salad oil
1/3 c. lemon juice
1/3 c. wine vinegar
1/2 tsp. salt
Dash of white pepper
1/2 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. sugar
1/4 tsp. garlic powder

Combine ingredients in jar with tight lid. Shake well. Let stand 30 minutes or more for flavors to blend. Shake well just before using.

SALAD:

2 1/2 c. mixed, cooked or canned seafood
4 c. cooked pasta shells
3 green onions with tops, sliced
3 parsley sprigs, chopped
1/3 c. coarsely snipped fresh dill or 1 teaspoon dried dill weed
1/2 c. finely chopped celery
Salad greens

Pour half the dressing over seafood and let marinate at least 30 minutes. Rinse pasta well with cold water; drain thoroughly. Add onions, parsley, dill, celery, and remaining dressing; mix well. Add seafood with dressing; toss lightly. Cover and refrigerate. When ready to serve, stir pasta salad and place in serving bowl. Add salad greens. If desired, garnish with fresh dill sprigs and black olives or cherry tomato halves. 6 to 8 servings.

Microwave Caramel Chex

2010-08-13T15:05:00.000-05:00

1 c. brown sugar
1/2 c. butter
1/4 c. Karo syrup
1/2 tsp. salt
1/2 tsp. baking soda
10 c. Corn Chex

Combine first 4 ingredients. Bring to a boil and cook for 2 minutes in microwave. Remove and stir in baking soda. Double up 2 large grocery bags and put Corn Chex inside. Pour caramel mixture over and shake and stir until coated. Microwave at HIGH for 1 1/2 minutes. Spread on waxed paper until cooled.If you use a 16 ounce box of cereal, then double the recipe and cooking time.

My kids love taking this to school when they have to provide treats. Also a great football munchie.

Bacon Corn Bread

2010-08-13T15:03:00.000-05:00

Corn bread just naturally goes with fried chicken, ham steaks and - well, just about everything else. Don't beat the batter; just mix it, and only until dry ingredients are moistened. Corn-meal products are somewhat coarse in texture and crumbly - and best when served piping-hot with butter!

1 cup milk
1 cup flour
1 cup yellow or white corn meal
1/4 cup shortening, melted
1 egg
3 1/2 tsps. baking powder
3 tbsps. sugar
1 tsp. salt

Sift flour; measure; add baking powder, salt and sugar. Sift again; add corn meal. Mix well. Combine egg, milk, and shortening. Pour into flour mixture and mix just enough to moisten dry ingredients. Do not beat. Turn into greased pan. Bake.

Variation: ** YOU MUST TRY** Add 1/2 cup coarsely chopped crisp cooked bacon to batter. Bake.

Cracker Jacks Popcorn Snack

2010-08-12T13:47:00.000-05:00

  10 cups popped corn
   1-1/2 cup unsalted peanuts
   1/2 cup margarine
   1 cup brown sugar, firm packed
   1/4 cup dark corn syrup
   1/4 teaspoon salt
   1/4 teaspoon baking soda
   1/2 teaspoon vanilla

Preheat oven to 250 degrees f. Mix the popped corn and peanuts in a very large bowl. Keep warm in the oven set at 250 degrees. Melt the butter in heavy saucepan. Stir in the brown sugar, corn syrup and salt and bring to a full rolling boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Quickly pour over warm popcorn mix. Stir until well coated. Bake in shallow pan or cookie sheet for 45 minutes, stirring every 15 minutes.

Cranberry Oatmeal Cookies

2010-08-12T13:44:00.000-05:00

  0.67 cup butter or margarine, softened
   0.67 cup brown sugar
   2.00 eggs
   1.50 cups old fashioned rolled oats
   1.50 cups flour
   1.00 teaspoon baking soda
   0.50 teaspoon salt
   1.00 packet (6 ounce) sweetened dried cranberries
   0.67 cup white or semi-sweet chocolate chips (optional)

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mix well. Combine oats, flour, baking soda, and salt in separate bowl. Add to butter mixer in several additions, mixing well after each addition. Stir in sweetened dried cranberries and chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake for 10 minutes or until golden brown.

Hot Fudge Sundae Cake

2010-08-12T13:41:00.000-05:00

   1 cup flour
   2 tablespoons cocoa
   1/4 teaspoon salt
   2 tablespoons salad oil
   1 cup chopped nuts
   1 3/4 cups hot tap water
   3/4 cup sugar
   2 teaspoons baking powder
   1/2 cup milk
   1 teaspoon vanilla
   1 cup brown sugar
   Ice cream

Heat oven to 350-degrees. In an ungreased square pan, 9 x 9 x 2 inch, stir together flour, sugar, cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake for 40 minutes. Let stand for 15 minutes. Spoon into dessert dishes or cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each square.

Honey Spice Cookies

2010-08-12T13:40:00.000-05:00

   3/4 cup butter, softened
   3/4 cup sugar
   1/4 cup honey
   1 egg
   2 cups flour
   1/2 teaspoon salt
   1/2 teaspoon baking soda
   1/2 teaspoon freshly grated nutmeg
   1/4 teaspoon ground cloves
   1/2 teaspoon orange extract

Cream butter and sugar. Add honey and egg, and mix well. Add flour, salt, baking soda, nutmeg, and cloves, and blend. Add orange extract and mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheets, allowing 2 inches between cookies. Bake at 375 degrees f for 10 minutes, until edges are lightly browned. Transfer cookies to wire racks to cool. While still warm, frost with a glaze made by combining 1 cup confectioners' sugar, 2 tablespoons milk, and 2 teaspoons grated orange peel.

Crockpot Pudding Cake

2010-08-07T10:14:00.000-05:00

1 cup flour
   1/2 cup sugar
   1/2 cup coarsely chopped pecans or walnuts
   1/4 cup unsweetened cocoa
   2 teaspoons baking powder
   1/2 teaspoon salt
   1/2 cup milk
   1/4 cup oil
   1 teaspoon vanilla extract
   1 cup boiling water
   1/2 cup chocolate syrup
   Whipped cream or ice cream

Mix together first 6 ingredients in 6-cup mold. Stir in milk, oil and vanilla. Mix boiling water and chocolate syrup. Pour over batter. Place small trivet or band from canning jar in bottom of cooker and add 2 cups warm water. Place mold in cooker and cover with 4 layers of paper towels. Cover cooker and cook on high 3-4 hours. Serve warm with cream.

Jamaican Casserole

2010-08-07T10:12:00.000-05:00

1 cup rice (dried)
   2 lbs. Sausage bulk, browned and drained
   2 large onions
   3 cups celery (sauté')
   1 green pepper
   4 package chicken noodle soup
   8 cups boiling water
   1 cup pimento
   1 large can mushrooms

Mix all together and let stand overnight. Place in casserole. Bake 1 1/2 hours at 350 degrees, covered. Then sprinkle 1 cup almonds on and bake uncovered 1/2 hour.

Oatmeal Chews

2010-08-07T10:08:00.000-05:00

   1/2 cup margarine
   2 cups quick oats
   1/2 cup brown sugar
   1/4 cup dark corn syrup
   1/4 teaspoon salt
   6 ounces chocolate chips
   1/4 cup chopped nuts

Melt butter in large glass bowl in microwave on high for 45 seconds stir in oats, sugar, syrup and salt. Press evenly into bottom of 8 x 8 x 2 inch baking pan. Microwave on high for 3 to 4 minutes, until bubbly. Spread the surface even and sprinkle the chips over all. Microwave on medium for 4 to 6 minutes, until chips are melted. Spread out evenly and sprinkle the nuts all over top. Chill for 1 hour and cut into bars.

Hearty Ham Bake

2010-08-07T10:07:00.000-05:00

   1 can condensed cheddar cheese soup (10 3/4 ounce)
   1/3 cup milk
   1/2 cup sour cream
   1/2 teaspoon freshly-ground black pepper
   4 cups cubed cooked ham
   1 package frozen broccoli florets (14 ounce) thawed, drained
   1 package refrigerated pizza dough (10 ounce)

Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray. In a large bowl, combine the soup, milk, sour cream, and pepper; mix well. Stir in the ham and broccoli; mix well, then spoon into the baking dish.

Unroll the pizza dough and cut crosswise into eleven 1-inch strips. Place 5 strips lengthwise over the top of the ham mixture, leaving a space between each strip. Place the remaining 6 strips crosswise over the top, forming a crisscross pattern. Bake for 35 to 40 minutes, or until the crust is golden and the casserole is heated through. Serve immediately.