Saturday, December 31, 2011

Pecan Pie in a Mug

It is ok not to share sometimes..LOL
 
1-1/2 tbsp. butter or margarine

3 tbsp. each finely chopped pecans, brown sugar, packed

1 tbsp. flour

 
1 egg
 
1/2 tbsp. instant nonfat dry milk

1/8 tsp. vanilla powder, optional

1/16 tsp. baking powder
 
a Dash of salt
 
3 tbsp. water 

       Microwave butter in mug until melted, about 20 seconds on High power.  Add remaining ingredients and stir with a fork until blended.  Microwave on 60% power 2 minutes.  Let stand in microwave 1 - 2 minutes.  Remove from oven and let stand until cool enough to eat.  Makes 1 serving.

Almond Joy Chocolate Pie

 
Sometimes you feel like a nut, Sometimes you don't :)
 
 
Crust:

10 (1-3/4 oz.) Almond Joy© candy bars

3/4 cup graham cracker crumbs

Filling:

1/2 cup granulated sugar

1/3 cup cornstarch

1/4 cup Hershey's© cocoa

1/4 tsp. salt

1-1/2 cups milk

1 tsp. vanilla extract

16 miniature Almond Joy bars or 8 regular, cut into 1/2" pieces (see note)

optional sweetened whipped cream or whipped topping
       Heat oven to 325ºF. (165ºC).  Lightly butter a 9" pie plate; set aside.  Place crust ingredients in a food processor and process until mix is thoroughly blended.  Press onto bottom and up sides of pie plate.  Bake 10 minutes.  Remove and allow to cool completely.  Filling:  In a medium saucepan, stir sugar, cornstarch, cocoa and salt.  Blend in milk and cook over medium heat, stirring constantly with wire whisk until it boils, stirring 1 minute.  This will be very thick.  Remove from heat; blend in vanilla and candy pieces and stir until melted.  Pour into pie crust and press plastic wrap onto surface.  Refrigerate until set.  Top with whipped cream when ready to serve.  Makes 6-8 servings
.
Note: 
Place candy in freezer 15 minutes for easier cutting.

Cheese Fondue

 
 
1 box (16 oz.) Mexican Velveeta© cheese, cubed

1 can (10.5 oz.) cheese soup

1 (6 - 8 inch) round loaf of bread

      In a saucepan, melt cheese with cheese soup, stirring constantly to prevent scorching.  Cut center from bread in cubes.  Remove and form a bowl.  Place bread bowl on a platter.  Pour cheese fondue into bread bowl.  Surround bread bowl with bread cubes.I like to toast the cubes of bread before serving.  Use cubes to dip into fondue. You can eat the bowl also. yummm, thats the best part :)

Crockpot Mexican Dip

 
 
1 lb. pork sausage

2 pkg. (16 oz. each) Velveeta© cheese, cubed

1 can (10 oz.) Ro-tel tomaties with chilies, drained

 
       Brown sausage in a skillet and crumble.  Drain well.  Place all ingredients in crockpot; heat thoroughly.  Serve hot with tortilla chips.

 

Friday, December 30, 2011

Cake Mix Cobblers

one box of yellow cake mix (dry)


1 stick of butter


3 cans of pie filling, any three will do

cinnamon and sugar (optional)

Place pie filling in 9x13 baking dish fold together. dont over mix them as not to bruise the berries. I use blueberry, cherry, and black berry when i can find it. Sprinkle dry cake mix over top of it. cut up stick of butter into pads and place over the cake mix in various spots, sprinkle with cinnamon and sugar. bake at 350 degrees until brown and bubbly.

Apricot Glazed Chicken for the Slow Cooker

1/2 cup apricot preserves

1/3 cup bottled Russian dressing

1/2 envelope onion soup mix

6 frozen chicken breasts (not thawed)

 

Mix the first 3 ingredients together. Place chicken in Crock Pot and cover with apricot mixture. Cook on low 5 to 6 hours.

Chicago Deep Dish Pizza

 

I love a good pizza, and this one is awesome.. A friend gave me this recipes, and I LOVE IT !

Dough:
1 1/2 pk Active dry yeast
1/2 c Warm water (105-115 deg)
1 T Sugar
3 1/2 c Unbleached flour
1 t Salt
1/2 c Yellow cornmeal
1/4 c Vegetable oil
1/2 c Warm water

Topping:
1 small can crushed plum tomatoes
1 t Basil
1 t Oregano
pinch Salt
10 oz Mozzarella cheese -- sliced
1/4 c Parmesan cheese -- grated
1/2 lb Italian sausage -- casing removed
Olive oil
Garlic

DOUGH: Dissolve yeast in the 1/2 c. warm water. Add the sugar and stir well. Set aside. In a large mixing bowl, combine 3 1/2 c. of flour, salt and cornmeal. Make a well in the center of the flour. Add the yeast mixture, the vegetable oil, and the 1/2 c. of water. Stir and mix thoroughly until the dough cleans the sides of the bowl and a rough mass is formed. Turn the dough out of the bowl onto a well-floured work surface. Knead and pound the dough (dust with flour if dough sticks to hands) for 5-6 minutes, until it is smooth and soft. Dust the dough and a large mixing bowl lightly with flour. Place the dough in the bowl and cover the bowl with plastic wrap and a kitchen towel. Let rise in a warm place until doubled in bulk, about 1 1/2 hrs. After the dough has doubled, turn it out of the bowl and knead for about 2 minutes. Oil the bottom and sides of the pizza pan. Spread the dough in the pan with your fingers and palm. (It will spread more easily if you let it sit in the pan for about 10 min.) Work the dough until it covers the bottom of the pan. Pull the edges of the dough up to form a lip or a pronounced border around the pan. Preheat the oven to 475 deg. Prick the dough bottom with a fork at 1/2-inch intervals. Let rise for 30 min. Parbake for exactly 4 min. Brush the crust with olive oil or butter.

TOPPING: In a bowl, combine the tomatoes, basil, oregano and salt.

 Lay the slices of mozzarella cheese evenly over the crust. Spoon the tomatoes over the cheese. Sprinkly the grated Parmesan cheese over the tomatoes. Add Italian sausage. Drizzle about 1 T. olive oil on top. Bake the pizza in a preheated 500 deg. oven on the bottom oven rack for 5 minutes; move the pizza to an oven rack 2 levels above the lower rack and bake an additional 15 minutes, until crust is lightly browned and sausage is cooked through.

Thursday, December 29, 2011

New YearsBlackeyed Peas And Also Cabbage !

 
 
A tradition at our house is we always make these on New Years Day for Good Luck throughout the year. 
 
 Blackeyed Peas
 
Soak 1 lb. clean dried peas in water overnight. In the morning, turn on the burner to medium high to get them started boiling. In a skillet, fry about 4 slices of bacon that has been cut into small pieces. When crispy spoon bacon into pot of peas slowly so it doesn't boil up and burn you. If you like you can cook a diced onion in the grease from the bacon before pouring the grease in the pot of peas.. Salt and pepper to taste.
 
After the pot starts boiling, turn the burner down to a high simmer, cook for about 1 to 1 1/2 hours, or till done.
 
I loke to make a pan of cornbread to go with it !
 
========
 
Fried Cabbage is my favorite, but if you prefer, you can boil it.
 
Fried Cabbage
 
1 head of green cabbage, cut into bite size pieces
 
3 slice of bacon, cut into pieces Do Not Drain The Fat Off.
 
Fry bacon in a large skillet, or dutch oven till crispy
 
when done, add cabbage, salt and pepper,
You may have to add a little extra oil.. you will know if the bacon fat is enough or not..
 
stir often turning the cabbage until it wilts and gets a little golden.
 
 
 
Boiled Cabbage
 
Same as above except cover with water and boil till done.
 

Wednesday, December 28, 2011

HOT SPICED CIDER

 
 

1 qt. apple cider

1/4 c. orange juice

2 (4 inch) sticks cinnamon

6 whole cloves

Combine ingredients in a 2-quart saucepan. Cook over medium heat until thoroughly heated. Serve hot. Serve with cinnamon sticks. Servings: 1 quart.

CHOCOLATE MILK SHAKE

 
It is never to cold for a CHOCOLATE MILK SHAKE  !
 

1 cup milk

2 packets hot cocoa mix

1 teaspoon vanilla extract

3-4 cups ice cream

In a blender add milk, hot cocoa mix, and vanilla; blend. then add ice cream and blend until smooth.

Sunday, December 25, 2011

Merry Christmas - 2011 And Happy New Year 2012

 
Merry Christmas 2011
 
And
 
 
 Happy New Year  2012 !
 
 Wishing you all the best of both, from my home to yours...

Saturday, December 24, 2011

Best Fruitcake

I am not a big fan of fruitcakes, but I do like this one..

You may use a 10 inch tube pan (leaves hole in the middle) or two 9 x 5 x 3-inch loaf pans. Be sure to fill pan(s) only 3/4 full. Also, pans must be well greased or cake will stick and be difficult to remove.

You may substitute water for the bourbon if desired. However, be aware that the alcohol burns off during cooking. There is no significant alcohol actually in the cake. The bourbon only adds flavor. If you object to alcohol you may skip it.

 4 cups of flour, sifted

 1 teaspoon of baking powder

 4 teaspoons of nutmeg

 2 teaspoons of cinnamon

 1 cup of butter or margarine (softened)

 2 cups of sugar

 1/2 teaspoon salt

 1/2 Cup brown sugar

 6 Whole Eggs

 1/2 cup of bourbon (you may substitute water)
 4 cups of pecans, coarsely chopped

 1 pound of seeded Light Raisins

 1/2 cup of candied Cherries; Green and red

Grease and flour two 9 x 5 x 3-inch loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside. Or you may use a well greased 10" tube pan.
 Sift flour, baking powder, cinnamon, salt and nutmeg together.
 In a separate large bowl, combine butter and sugar, cream until fluffy. Add brown sugar and mix well.
 Beat in eggs, one at a time.
 Add dry ingredients (from step 2) alternately with bourbon (or water). Stir in nuts, raisins and cherries.
 Turn mixture into well greased pan(s).
 Bake at 300 degrees F. for 2 hours or until toothpick or knife inserted in center of cake comes out clean, i.e. not moist.
 Remove from oven and let stand in pan for 20 minutes. Remove from pan and cool on rack.
 If you wish, sprinkle top with bourbon and powdered sugar when it has cooled. Note that this will add alcohol to the cake but it will also help keep the cake from drying out.
 Wrap in foil or put in container. Keeps well.

Friday, December 23, 2011

Crockpot Mexican Dip

 
This is my favorite Dip !
 
1 pound pork sausage
 
2 (16 ounce) packages Velveeta cheese, cubed
 
1 (10 ounce) can tomatoes with green chilies, drained
 
Brown sausage in a skillet and crumble. Drain well.
 
 Place all ingredients in crockpot and heat
 
thoroughly. Serve hot with tortilla chips.

CAJUN COLE SLAW

 
 
 
2 pounds shredded cabbage
2 thinly sliced medium onions, about 2 cups
1 teaspoon Tabasco sauce

1/4 cup diced red bell pepper

1/4 cup chopped parsley

1 cup mayonnaise

1 teaspoon celery seed

2 tablespoons white vinegar

1 tablespoon sugar

Salt and pepper

Place cabbage and onions in a large bowl; add Tabasco sauce and toss. Let sit about 20-30 minutes. Mix in the bell pepper and parsley. In a small bowl, combine remaining ingredients; mix well and posur over cabbage mixture. Toss to coat well; cover and chill about 1 hour.

MEXICAN CHICKEN

 
 
1 pkg (8) tortillas cut into bite size pieces
1 chicken, boiled and boned

1 cup grated Cheddar cheese

1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-tel tomatoes with chilies
1 cup milk

1 chopped onion

In large baking dish, alternate tortillas, chicken and cheese until all chicken is used up. Combine remaining ingredients and pour over layered mixture. Cover and bake one hour at 350 degrees F.



ALMOND JOY CHOCOLATE PIE

 
Crust
20 miniature Almond Joy candy bars or 10 large bars

3/4 cup graham cracker crumbs


Filling

1/2 cup granulated sugar

1/3 cup cornstarch

1/4 cup Hershey's cocoa

1/4 teaspoon salt

1 1/2 cups milk

1 teaspoon vanilla extract

16 miniature Almond Joy bars or 8 regular, cut into 1/2-inch pieces (place candy in freezer 15 minutes for easy cutting)
 
Sweetened whipped cream or whipped topping

Preheat oven to 325 degrees F. Lightly butter a 9-inch pie plate; set aside. Place crust ingredients in a food processor and process until mix is thoroughly blended. Press onto bottom and up sides of pie plate. Bake 10 minutes. Remove and allow to cool completely.

In a medium saucepan, stir together sugar, cornstarch, cocoa and salt. Blend in milk and cook over medium heat, stirring constantly with wire whisk until it boils, stirring for 1 minute. (This will be very thick.) Remove from heat; blend in vanilla and candy pieces and stir until melted. Pour into pie crust and press plastic wrap onto surface. Refrigerate until set. Top with whipped cream when ready to serve.


Mandarin Orange Cake

 
Love this cake !

1 bpx (18 oz.) yellow cake mix

1 can (11 oz.) mandarin oranges, retain juice

4 eggs

1/2 cup vegetable oil

1 tub (9 oz) frozen whipped topping, thawed

1 can (8 oz.) crushed pineapple, with juice

1 box (3.4 oz., 4-serving) instant vanilla pudding or  French Vanilla
 
:
       Heat oven to 350ºF
.  Grease and flour 3 (9") cake pans.  In a
 
mixing bowl, combine cake mix, mandarin oranges, mandarin orange
 
juice, eggs and oil.  Beat 2 minutes with electric mixer.  Pour into pans
 
and bake 20 - 25 minutes, until cake tester comes out clean.  Cool in
 
pans 5 minutes, turn pans over and finish cooling on wire racks.  In a
 
 mixing bowl, combine whipped topping, pineapple, juice from can and
 
 vanilla pudding mix.  Frost between layers and on top of cake.  Makes
 
 8-10 servings.

Eggnog

 
12 eggs
1 1/2 c. sugar
1 tsp. salt
1 qt. heavy cream
1 qt. milk

Separate eggs. Beat egg whites to stiff. Stir in 1/2 cup of the sugar. Beat egg yolks and 1 cup of the sugar and salt. Combine and blend. Beat cream to stiff. Add milk. Blend egg mixture and cream mixture. Serve with nutmeg sprinkled on top, Opt..

May add desired amount of Rum or Rum Flavoring!

Wednesday, December 21, 2011

Chocolate Brittle

Saltine Crackers (salted about 40)
 
2 sticks of butter
 
1 cup brown sugar
 
12oz Chocolate chips (semi sweet or milk chocolate)
 
chopped nuts (almonds, peanuts or whatever you like)
 

In Large Cookie Sheet line up crackers 8x5 Melt 2 sticks of butter on low/med heat until melted add brown sugar and raise heat to med/high whisk continuously for 3 minutes (until thickened and bubbly). Pour over crackers and spread out evenly. Bake in 400° oven for 5 minutes.

Take out of oven and while hot add chocolate chips and spread out evenly top with chopped nuts. Put in refrigerator for 2 hours. Break into pieces and enjoy!

Quick and Easy Dinner Rolls

1 pkg. active dry yeast
1 c. warm water
2 Tbsp sugar
2 Tbsp shortening
1 tsp salt
1 egg
2 1/4 cup flour

Dissolve yeast in water. Add sugar, shortening and salt. Add half of flour and egg. Stir. Add rest of flour and stir well. Let rise for 30 minutes. Stir down and spoon into greased muffin cups. Let rise in warm place for 15 minutes. Bake at 350 degrees for 15 minutes or until golden brown.

Makes 12 dinner rolls.

Best Biscuits

 
 
4 cups flour
 
3 tsp baking powder
 
1 tsp salt
 
1 tsp sugar
 
3/4 cup shortening
 
1 3/4 cup milk

Sift flour and dry ingredients in mixing bowl, add shortening and milk and work with hands on lightly floured board. Roll out and cut with biscuit cutter. Bake at 400° for 10-12 min. or until brown.

 Makes about 20 large Biscuits.

Mozzarella Sticks

1 lb. mozzarella cheese
 
flour for dredging
 
2 eggs (beaten)
 
2 tbsp finely chopped parsley
 
1 cup seasoned bread crumbs

Cut Mozzarella into 16 pieces about 2"x1/2"x1/2". Dredge in flour. Be sure to cover all sides well. Shake off excess. Beat eggs well Combine bread crumbs with parsley. Dip floured mozzarella pieces firmly into egg mixture, then into bread crumb mixture, pressing crumbs on well. Dip pieces into eggs again, then into bread crumbs, rolling first between palms of hands.

 Refrigerate for 3-4 hours.

 Deep fry quickly in hot oil and serve.

Tuesday, December 20, 2011

Potato Cakes

I do love me some Potato Cakes !!!
 
 
5 c. finely-grated raw potatoes
4 eggs
4 T. flour
2 T. finely-chopped onion
1 tsp. salt
dash of pepper

Mix all ingredients together and drop by spoonful into an oiled, hot skillet; fry both sides until browned. Can be served with ketchup, gravy or cheese. Makes approx. 12 potato cakes

Awesome Salad

 
 
1 pkg. chopped cabbage/carrots
¾ c. diced onions
1 c. slivered almonds
1 pkg. Ramen chicken noodle soup mix

Dressing:
½ c. oil
3 T. sugar
2 T. white vinegar

Roast almonds in 2 teaspoons salad oil. Pat dry on
paper towel and cool. Combine almonds, cabbage
mixture and noodles.

Dressing: Mix ingredients and toss over the above mixture.
Serve immediately
.

Monday, December 19, 2011

Mississippi Mud Cake

 
The first time I made this cake, soon as I stuck it in the oven, the lights went off,I had an electic stove at that time.. it was an hour before they came back on.. It was still a great cake :)
 
 
 
4 eggs
2 cups sugar
1 cup butter or margarine, melted
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 tsp. vanilla extract
1 cup flaked coconut
1/2 cup chopped pecans
1 7-ounce jar marshmallow creme
Levee Frosting (recipe follows)
1 cup chopped nuts, if desired

Grease and flour a 13-by-9-inch baking pan; set aside. Preheat oven to 350 degrees. In a large mixer bowl, beat eggs until thick. Gradually beat in sugar. Combine melted butter or margarine with flour, cocoa, vanilla, coconut and pecans. Add to egg-sugar mixture. Stir well with a spoon. Pour into prepared pan. Bake 30 minutes or until done. Remove from oven and immediately spread marshmallow creme gently on surface of cake. Prepare Levee Frosting. Spread frosting gently over warm marshmallow creme, swirling to give a marbled effect. Sprinkle nuts over top, if desired.

Levee Frosting
1/2 cup butter or margarine, melted
1/3 cup unsweetened cocoa powder
1 tsp. vanilla extract
6 tbsp. milk
1 1-pound box powdered sugar (4 cups)

Blend butter, cocoa powder, vanilla, milk and powdered sugar together in a medium bowl.

Eggnog Cake

A hand me down recipe :)
 
2 tbsp. butter or margarine
1/2 cup sliced almonds
1 package yellow cake mix
(approx. 18 1/2 oz.)
1/4 tsp. nutmeg
2 eggs
1 1/2 cups commercial eggnog
1/4 cup vegetable oil
2 tbsp. rum or 1 tsp. rum flavoring plus 1 tsp. brandy flavoring

Grease a 12-cup Bundt pan with soft butter. Press almonds against sides and bottom of pan; set aside. In large bowl combine cake mix, nutmeg, eggs, eggnog, vegetable oil, and flavoring. Beat at medium spread until smooth and creamy about 4 minutes. Pour batter in prepared pan. Bake at 325 degrees for 50 to 55 minutes or until cake tests done. Cool in pan for 10 minutes; turn out on wire rack or serving plate to complete cooling. Prick cake with think skewer and top with Rum Syrup while cake is still warm.

Rum Syrup:
1 cup granulated sugar
1/2 cup water
1 tsp. butter or margarine
1/2 tsp. vanilla
1 1/2 ounces rum (3 tbsp.)

Boil sugar and water 5 minutes. Add butter, vanilla and rum. Cook until a syrupy mixture. Yields about one cup.

A Different Chicken Spaghetti

A friend gave me this recipe, the one I use has cheese and mushroom soup, this one is more like regular spaghetti
 
 
1 2 1/2-3-pound  chicken
1 small yellow onion
1 clove garlic
1 small green bell pepper
1 8-ounce can tomato sauce
1 16-ounce can whole tomatoes
1 medium bay leaf
1/2 tsp. sweet basil
1 11 1/2-ounce can mushroom soup
1 8-ounce can sliced mushrooms
12 ounces uncooked spaghetti

Boil chicken in a 4-quart pan using salted water to cover chicken. Cook until meat falls off bones, about 2 1/2 hours. During this time, sauté onions, garlic and green pepper using 2 tbsp. butter in a 2-quart saucepan until lightly brown. Add tomato sauce, tomatoes, basil, bay leaf and simmer for 20 minutes. Remove chicken and save broth to cook the spaghetti in, using the same pot. Drain off any liquid left after the spaghetti is done. Add the boned chicken, mushrooms, soup and tomato sauce. Mix thoroughly and heat. Remove the bay leaf and season as desired.

FUDGE

Creamy Chocolate Fudge

1 jar marshmallow cream
1 1/2 cups sugar
2/3 cup evaporated milk
1 stick butter
1/4 tsp. salt
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts
1 tsp. vanilla

In large saucepan, combine marshmallow cream, sugar evaporated milk, butter and salt; bring to a full boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly over moderate heat. Remove from heat. Add chocolate chips; stir until chips melt and mixture is well blended. Stir in nuts and vanilla extract. Pour into aluminum foil-lined 8"-square pan. Chill in refrigerator until firm (about 2 hours). Makes 2 1/2 lbs. of candy.

Sunday, December 18, 2011

Tunnel Of Fudge Cake

 
This Recipe has won blue ribbons since the 60's

A grand winner in a national baking contest! Very rich and moist with a buttery flavor.

This is and always has been my favorite cake :) 

Ingredients for Cake:

1 3/4 cups butter or margarine, softened
1 3/4 cups granulated sugar
6 eggs
2 cups powered sugar
2 1/4 cups all purpose flour
3/4 cup cocoa
2 cups chopped walnuts

Ingredients for Glaze:

3/4 cup powered sugar
1/4 cup cocoa
1 1/2 to 2 tablespoons milk

Procedure:

Heat oven to 350 degrees. Grease and flour 12 cup Bundt Pan. In large bowl beat margarine and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar, blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58-62 minutes.

Cool upright in pan on cooling rack 1 hour, invert onto serving plate. Cool completely.

In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides.

Store tightly covered.

Makes 16 servings.

Notes:

Nuts are essential for the success of the recipe.

Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature
and baking time are critical.

Glazed Popcorn

 
Got this one from a friend..yummmm
 
8 cups popped popcorn
¼ cup butter or margarine
3 tablespoons light corn syrup
½ cup packed light brown sugar or granulated sugar
1 package (4-serving size) Jell-o Brand Gelatin, any flavor

Place popcorn in large bowl. Heat butter and syrup in small saucepan over low heat. Stir in brown sugar and gelatin; bring to a boil over medium heat. Reduce heat to low and gently simmer for 5 minutes. Pour syrup immediately over popcorn, tossing to coat well. Spread popcorn on aluminum foil-lined 15x10x1-inch pan, using two forks to spread evenly. Bake in pre-heated 300 degree oven for 10 minutes. Cool. Remove from pan and break into small pieces.

Rainbow Popcorn: Prepare Glazed Popcorn 3 times, using 3 different gelatin colors, such as strawberry, lemon and lime. Bake as directed and break into pieces. Layer 3 cups of each variety in 3-quart bowl. Serve remaining popcorn at another time. Makes 6 quarts.
 
Makes 2 Quarts

Cherry-Cream Cheese Pie

1 graham crust
1 8oz cream cheese (softened)

1 can Eagle Brand

½ cup lemon juice
1 tsp. Vanilla

1 can (chilled) Cherry pie filling

Beat cheese until fluffy

Slowly add Eagle Brand a little at a time.

Blend

Stir in lemon juice and vanilla

Ref. 3-4 hours

Top with cherries

May use slice strawberries, blueberry pie filling,
Or
 crushed pineapple (drained, pat dry with paper towel)

Chocolate Pie

This is my all time favorite pie :)
 
3 cups sugar
2 T. margarine
1/2 cup cocoa
1/4 cup corn starch
Pinch of salt
 3 cups skim milk
3 eggs
1 t. vanilla

9" cooked pie shell

Mix sugar, cocoa, corn starch, salt and milk in a
saucepan. Cook until it starts to thicken,
add 3 egg yolks, bring to a boil stirring
constantly for 5 minutes on medium heat Remove
from heat, add margarine, let cool 5 minutes
Add vanilla and pour into pie crust

Meringue

Beat 3 egg whites and
1 T. cream of tarter
until foamy. 6 T. sugar, one at a time
Beat until stiff, add 1/2 t. vanilla
and put on pie. Brown under broiler.

Keep refrigerated.

Lemon Pie

 
½ cup sugar

4 Table. sifted flour

½ cup scalded Milk

Juice of 1 lemon and rind

1 egg yolk

Dash of salt

1 T butter

Combine sugar and flour in saucepan Mix well
Add cooled, scalded Milk, lemon juice and slightly beaten egg yolk
Cook over Med heat until thick stirring constantly,
Remove from heat
Add Butter and lemon rind
Cool
Pour in cooked pie shell.

Saturday, December 17, 2011

Pumpkin Apple Streusel Muffins

 
 2-1/2 c. flour
2 c. sugar
1 tbsp. pumpkin pie spice
1/2 tsp. salt
2 eggs, slightly beaten
1 c. pumpkin
1/2 c. vegetable oil
2 c. apples, peeled, finely chopped

Combine flour, sugar, pumpkin pie spice, 
baking soda and salt, set aside.  In medium 
bowl combine eggs, pumpkin and oil.  Add 
liquid ingredients to dry ingredients, stir 
just until moistened.  Stir in apples.  
Spoon batter into greased or paper lined 
muffin cups, filling 3/4 full.  Sprinkle 
with topping.  Bake at 350 degrees for 35 
to 40 minutes.  Makes 18 muffins. 
 
STREUSEL  TOPPING
2 tbsp. flour
1/4 c. sugar
1 tsp. cinnamon
4 tsp. butter

 
 Combine flour, 
sugar, cinnamon; cut in
butter until 
mixture is crumbly. 

Friday, December 16, 2011

Fried Apples

Apples and Cinnamon Just smell like Christmas !
 
4 large apples, cored, sliced

3 tbsp. butter or margarine

1/3 cup brown sugar

1/2 tsp. ground cinnamon 

 
       Cut apples into 1/4" slices.  Heat butter in a large
 
skillet.  Put apples, brown sugar and cinnamon in skillet
 
 and cover.  Over medium-low heat, cook apple slices 7 -
 
10 minutes, until they begin to soften and syrup thickens. 
 
 Serve, coated with excess syrup on top.
 
  Makes 4-6 servings.

Sex in a Pan

 
Anything Chocolate, Ohhh Yeah !  :)
 
Base:

1 cup (250ml) all-purpose flour

1/2 cup (125ml) butter or margarine

2 tbsp. (30ml) sugar

1/4 cup (60ml) chopped nats

Cream Cheese Filling:

1 pkg. (8 oz., 250ml) cream cheese

2/3 cup (150ml) confectioners' sugar

1 cup (250ml) Cool Whip
®

Pudding Mix Topping:

2-1/2 cups (625ml) milk

2 - 3-1/2 oz. instant pudding mix (vanilla, chocolate or flavor of choice)

1 cup (250ml) Cool Whip
®

garnishes (coconut, nuts, marashino cherries, chocolate curls, etc.)

 
       Heat oven to 350ºF
 
Base:  Combine flour, butter, sugar and nuts.  Mix until
 
 crumbly.  Press into greased 10" springform pan or
 
square pan.  Bake 15 minutes. Let cool.  Cream Cheese
 
Filling:  Beat cream cheese with confectioners' sugar.
 
  Fold in 1 cup Cool Whip until well blended.  Spread over
 
 cooled crust.  Refrigerate while making topping. 
 
 Topping:  Add milk to instant pudding mix, following pkg.
 
 directions.  Let cool.  Top with remaining Cool Whip. 
 
Garnish with coconut, chopped nuts, shaved chocolate,
 
marashino cherries or strawberries.  Refrigerate before
 
serving.  Makes 12-16 servings.

Black Forest Dump Cake

 
1 can (20 oz.) crushed pineapple with juice

1 cup flaked coconut

1 box (3.5 oz.) instant vanilla pudding mix

1 can (21 oz.) cherry pie filling
 
1 box (18.25 oz.) chocolate cake mix

 
1/4 cup butter or margarine

       Heat oven to 350ºF (175ºC).  Spread pineapple in a 13x9" pan. 
 
 Sprinkle a layer of coconut on top of pineapple, then a layer of dry
 
pudding mix.  Spread cherry pie filling evenly over pudding mix and
 
sprinkle dry cake mix over pie filling.  Cut butter into thin slices, and
 
arrange on top of cake mix  Bake 1 hour.  Cool.  Makes 12 servings.

Christmas Shortbread

 
2 cups butter or margarine
1 cup brown sugar
5 cups sifted all-purpose flour 

 
       Heat oven to 350ºF .  In a large bowl, cream butter and brown sugar until smooth.  Sir in flour, knead by hand until dough comes together.  At first dough will seem dry and crumbly, but don't give up, keep mixing.  Roll dough to 1/4" thick, cut with cookie cutters.  Place cookies 2" apart on ungreased cookie sheets.  Bake 8 - 12 minutes, depending on size of cookies.  Do not brown.  Remove from cookie sheets to cool on wire racks.  Makes 5-6 dozen.

Thursday, December 15, 2011

Jalapeno Cheese Grits

 

2 Quarts Water


12 Ounces Quick grits

1/2 Pound Butter


2 Jalapenos, diced, remove seeds for sissies

1 Medium Red bell pepper, seeded and diced
 

1 Medium Poblano pepper,seeded and diced

1 Medium Onion, diced


1/2 lb. Cheddar cheese, grated

1/2 lb. Monterey Jack, grated

4 Eggs, beaten


Salt and Peeper, to taste

Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits, add more water.) Set aside. Melt butter in a large skillet over medium high heat; add peppers and onion. Saute until tender, about 5 minutes. Add to grits, along with cheeses. Add eggs and season with salt and pepper. Pour into a 2-quart casserole and refrigerate until ready to cook. Bake in a preheated 350 degree oven for 25 minutes, or until set. Serve while hot.


Pepsi Chicken

 
 
1 can Pepsi
1 bottle BBQ Sauce (reg. size, any brand)
1 Chicken (Cut-up)
 
Mix pepsi & BBQ Sauce in electric skillet and simmer.  (Can be baked in oven, I prefer
electric skillet)  Simmer a few minutes, mixing sauce and pepsi.  Add chicken pieces.
Put lid on, simmer slowly about 30 minutes, turn chicken pieces, and simmer another
30 minutes, or until chicken is done. (Easy to make & chicken is very tender & tasty)

Wednesday, December 14, 2011

Ooey Gooey Squares

 
Mary made this for our Christmas Party.. So Good!

1 package Duncan Hines Butter cake mix


1/2 cup butter


1 cup pecans


1 egg


1 package (8 ounce) Philadelphia cream cheese


2 eggs


1 box powdered sugar

 

Preheat oven to 350 degrees.

Mix together, cake mix, butter,

pecans and 1 egg.Pat into a 13x9x2

inch pan. Cream together the

remaining ingredients and pour over

crust. Bake for 45 minutes.


Tuesday, December 13, 2011

Spicy Fried Red Potatoes

 
 
My Middle Name Should Be Spicy, I love this recipe!
 
6-7 fairly large red potatoes with skins still on
1 large Vidalia or other sweet onion

Seasoning salt or Cajun seasoning

Vegetable Oil
 
Cut the potatoes into sticks-about the size of
a French Fry.  Drizzle a couple of tablespoons
of olive oil in a large skillet.  Heat the oil and add
the potatoes.  As those begin to cook on a medium
high heat, slice the onion fairly thin. Flip the potatoes,
and add the onion to the top of the potatoes in the
pan.  Turn the heat down on low, and cover. Cook
with the cover, stirring occasionally, for about 15
minutes.  Remove the lid, and season with the
salt or Cajun seasoning and cook for about 10
more minutes to brown the potatoes on all side
until they are tender.

Chili Casserole With Cornmeal Topping

Love this one :)
 
 
1 pound ground beef

1 small onion -- chopped

1 clove garlic -- chopped

1 tablespoon chili powder -- (up to 2)

1 tablespoon bisquick baking mix

3 tablespoons water

1 can tomatoes

1 can whole kernel corn -- drained
1 can chopped pitted ripe olives -- drained

1 1/2 teaspoons salt
3/4 cup bisquick baking mix

3/4 cup cornmeal

2/3 cup milk

1 egg
|Heat oven to 350 degrees. Cook and stir beef, onion and garlic until
brown, drain. Mix chili powder, 1 Tbsp. baking mix and 3 Tbsp. water; add
to beef. Stir in tomatoes, corn, olives and salt. Heat to boiling. Pour
into ungreased square baking dish, 8x8x2 inches, or 2 quart round
casserole. Mix 3/4 cup baking mix, the cornmeal, milk and egg; pour over
beef mixture. Bake until golden brown, 50 to 60 minutes.

Christmas Shortbread

 
 
 

At first it will seem that this dough will not go together, but after a lot
of kneading, the butter will hold this dough together. You will get the
greatest English shortbread that you have ever made.
Prep Time: approx. 30 Minutes. Cook Time: approx. 12 Minutes.
Ready in: approx. 1 Hour . Makes 5 dozen (60 servings).


2 cups butter

1 cup brown sugar

5 cups sifted all-purpose flour

 Preheat oven to 350 degrees F.
 In a large bowl, cream butter and brown sugar until smooth. Sir in flour,
and knead by hand until dough comes together. At first the dough will seem
dry and crumbly but don't give up, keep mixing. Roll out the dough to 1/4
inch thickness, and cut with cookie cutters or press dough into shortbread
molds. Place cookies 2 inches apart onto ungreased cookie sheets.

 Bake for 8 to 12 minutes in the preheated oven, depending on the size of
your cookies. Do not let them brown.
Remove from cookie sheets to cool on wire racks

Monday, December 12, 2011

OLD FASHIONED POUND CAKE



2 sticks butter, no substitutes

3 cups sugar

3 cups plain flour, sifted 3 times

1/2 pint whipping cream

1/4 tsp salt

1 1/2 tsp flavoring (any flavor, I use Lemon)

2 eggs

Cream butter and sugar well. Add 1 egg at a time, mixing well after each addition. Add 1 cup of flour at a time, alternately with cream. Beat until very light and fluffy. Pour into a greased tube pan and place in a COLD oven. Bake 1 1/2 hours at 325 degrees. Let cool for 10 minutes before transferring to cake plate.


RO TEL'S FAMOUS CHEESE DIP


1 lb. pasteurized process cheese spread,cubed(such asVelvetta)

1 can (10 oz.) Ro Tel diced tomatoes and green chilies,original, milder,or extra hot

Tortilla chips, crackers or vegetables

In a medium saucepan, combine cheese spread and Ro Tel Tomatoes. Heat over low heat until cheese is mealted, stirring frequently. Serve with tortilla chips, crackers or vegetables. Makes about 2 cups of dip.

Microwave Directions:

Place ingredients into a covered, microwave safe bowl. Microwave on HIGH, about 5 mins., or until cheese is melted. Stir once during heatng.


VELVEETA SALSA DIP



1 lb. (16 oz.) Velveeta pasteurized prepared cheese product, cut up

1 cup salsa, your choice

Mix together and microwave on HIGH for 5 mins. or until melted, stirring after 3 mins. Serve with snack crackers or tortilla chips.


Cornbread with Broccoli and Cheddar Cheese

 
 
 
2 packages instant cornbread mix

3 tablespoons honey

1 cup cheddar cheese, grated

2 cups frozen broccoli, thawed, drained and chopped

  1. Preheat oven and prepare the cornbread batter according to the package instructions. Stir cheddar cheese and broccoli into batter.
  2. Pour mixture into a greased and heated  9" iron skillet and bake for 15 minutes. Remove your dish from the oven and insert a toothpick to test the cornbread. If the toothpick comes out clean and dry, let the dish cool for 15 minutes, cut into wedges and serve.

Sunday, December 11, 2011

EGGNOG

What is the holidays without eggnog !!!
 
12 eggs
1 1/2 c. sugar
1 tsp. salt
1 qt. heavy cream
1 qt. milk

Separate eggs. Beat egg whites to stiff. Stir in 1/2 cup of the sugar. Beat egg yolks and 1 cup of the sugar and salt. Combine and blend. Beat cream to stiff. Add milk. Blend egg mixture and cream mixture. Serve with nutmeg sprinkled on top.

You can add Rum if you like :)

Chicken and Rice Cassserole

 
 
8-10 oz. cooked chicken
½ c. chopped onion
¼ c. chopped cooked carrots
Salt and pepper to taste
1 T. flour
4 oz. California blend or broccoli
1 c. rice
½ c. skimmed milk

Mix all but milk and flour. Shake milk and flour and pour over the rice mixture. Cover and bake at 350 degrees for 30 minutes.

Mexican Chicken Casserole

 
 
8 chicken breasts
8 oz. sour cream
1 (10 ½ oz.) cream of chicken soup
1 (10 ½ oz. cream of mushroom soup
1 lg. onion
1 pg. flour tortillas
1 can whole green chilies
1 lb. shredded cheddar cheese

Directions

Bake chicken for 1 hour at 350 degrees. Reserve drippings, skin and bone but leave chicken in large pieces. Combine sour cream, soups, chopped onions and drippings. Seed chilies. Cut tortillas in 1-inch strips. Put ½ of the soup mixture in the bottom of a 9x13 inch pan. Layer ½ the tortilla strips, ½ the cheese and ½ the chilies. Repeat layers, ending with soup on top. Bake at 300 degrees for 1 ½ hours.

Corn Pones

 
 
2 cup cornmeal
 
1/4 teaspoon baking soda
 
1 teaspoon salt
 
1/2 cup shortening
 
3/4 cup buttermilk
 
3/4 cup milk
 
butter

Cut shortening in dry ingredients,Add the liquid ingredients and mix well.  Form batter into eight 1/2 inch thick cakes. Place on a hot greased griddle.

Bake at 400 degrees for 15 minutes. Turn and bake an another 15 minutes. Serve hot with butter.

 

Saturday, December 10, 2011

TEXAS STEAKHOUSE CHILI

 
1 pound ground beef

1 diced onion

1diced fresh jalapeno pepper,seeded and membranes removed

1 15-ounce can kidney beans with liquid

1  diced tomatoes

1  8-ounce can tomato sauce

1 cup water

1 teaspoon salt

1 teaspoon chili powder

1/4 teaspoon garlic powder

Brown ground beef in a large saucepan over medium heat. Drain fat.
 
Add onion and pepper and sauté for about two minutes.

Add remaining ingredients and simmer for 1 hour, stirring occasionally.
 
Top with:
grated mild cheddar cheese
diced onion
Jalapeno Peppers

DROP DOUGHNUT BALLS

Quick and Easy Donits are always a hit!

1 egg

1/3 cup sugar

1/2 cup milk
1 tablespoon CRISCO all-vegetable shortening or
1 tablespoon CRISCO Stick, melted

1-1/2 cups sifted flour

1/2 teaspoon salt

2 teaspoons baking powder
1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

CRISCO Shortening or CRISCO Stick for deep frying

Combine egg, sugar, milk and melted Crisco. Mix flour, salt, baking powder and spices. Combine the liquid and dry ingredients. Mix until well blended. Drop from a teaspoon into deep Crisco heated to 365ºF (or when an inch cube of bread browns in 60 seconds). Fry doughnut balls until brown and cooked in center (about 4 minutes). Drain on absorbent paper. Roll in powdered sugar, if desired.
 
Makes 3 dozen.


Slow-Cooked Pulled Pork Sandwiches

 
1 tbsp. vegetable oil
 
3-1/2 - 4 lb. boneless pork shoulder roast, netted or tied

1 can (10-1/2 oz.) Campbell's® Condensed French Onion Soup

1 cup catsup

 
1/4 cup cider vinegar

 
3 tbsp. packed brown sugar
 
12 sandwich or hamburger rolls, split 
 

       Heat oil in a 10" skillet over medium-high heat.  Add roast and cook until it's well browned on all sides.  Stir soup, catsup, vinegar and brown sugar in a 5-qt. slow cooker.  Add roast, turn to coat with soup mixture.  Cover and cook on Low 8 - 10 hours* (High 4 - 4-1/2 hours) or until meat is fork-tender.  Remove roast from cooker to a cutting board and let it stand 10 minutes.  Using 2 forks, shred pork.  Return shredded pork to cooker.  Divide pork and sauce mixture among rolls.   Makes 12 servings.

Peach Cobbler in a Mug

 
1 tbsp. butter or margarine
2 tbsp. each granulated sugar, flour 
1 tbsp. instant nonfat dry milk
1/8 tsp. each baking powder, cinnamon
dash salt
2 tbsp. water
1 (4 oz.) snack-size container diced peaches, well-drained 
       Microwave butter in mug until melted, about 20 seconds on High power.  Combine sugar, flour, instant dry milk, baking powder, cinnamon, salt and water; add to cup.  Stir with a fork until well blended.  Add well-drained peaches on top of batter.  Do not stir.  Microwave 2 minutes on 70% power.  Let stand in microwave 1 minute.  Remove from oven and let stand until cool enough to eat.

Friday, December 9, 2011

Just Perfect Sloppy Joes

 
Super Good !!!
 
3 lb. ground beef, browned, drained
1 each onion, finely chopped; green pepper, chopped
1 can (28 oz.) tomato sauce
3/4 cup catsup
3 tbsp. Worcestershire
® Sauce
1 tsp. chili powder
1/2 tsp. each black pepper, garlic powder
8 sandwich buns, split
       Combine all ingredients except buns.  Place in a 5-qt. slow cooker.  Cover and cook on Low heat setting 4 hours.  Serve on buns.  Makes 8 servings.

Southern Chicken Salad

 
 
8 - 12 ounces chopped, cooked chicken
3 tbsp. finely-chopped red onion
2 - 3 tbsp. finely chopped celery
1 large hard-boiled egg, chopped
1 tbsp. dill pickle relish
1/3 - 1/2 cup mayonnaise, or as needed
1/4 tsp. salt, or to taste
1/8 tsp. ground black pepper
       In a bowl, combine chicken, onion, celery and egg; toss to blend.  Add relish, 1/3 cup mayonnaise, salt and pepper, blend well.  Add more mayonnaise, if desired.  Makes 4 servings.

Cowboy Gravy

 
 
1 lb. ground beef
1 medium onion, chopped
2 tbsp. self-rising flour
2 cups water
       Brown beef and onions; drain off excess fat.  Add flour; brown slightly.  Add water and simmer 10 minutes.  Good over steamed rice or toast. 

Southern Grits

 

You do know what G.R.I.T.S. stand for don't you?
 ( Girls Raised In The South )
LOL
 
I swiped this recipe from a site I ran across.. It is the same as my recipe...  Love it!

Grits are a traditional Southern favorite generally served with breakfast. Southerners frequently substitute grits for hash browns at breakfast.

Grits are made by coarsely grinding dried corn. If it is ground further you have cornmeal. It is usually cooked by boiling but can be fried and enhanced with many additives (see below).

Grits are so simple to make, you hardly need a recipe. And there appears to be no right or wrong way to cook them. They seem to come out the same. Assuming you start with the proper amount of water, about the only way to go wrong is to burn them.

Today you can buy instant and "quick cook" grits. They are convenient, fast and pretty good, but I prefer the old fashioned, traditional "regular" grits.

Basic Recipe
1. In a large saucepan, bring 4 1/2 cups water, seasoned with 1 teaspoon salt, to a boil.
2. Stir in 1 cup regular grits.
3. Reduce heat to low and continue stirring.
4. Cook 30 to 40 minutes, stirring frequently. (They will burn if you do not stir!!)
5. Remove from heat and stir in 4 tablespoons of butter. Serve hot

Variations:
You can try one or a combination of the following variations.
1. Add bacon grease (2 tablespoons) when the grits start boiling. Adds a lot of flavor.
2. Stir in one slightly beaten egg while cooking.
3. Add 2 tablespoons chopped onion when starting to boil.
4. Add one slice of (uncooked) bacon when adding the grits to the water
5. Cook grits per regular recipe above, allow to cool slightly, beat in one egg. Refrigerate until firm, then slice and fry in bacon fat or butter. Good idea for left-over grits tomorrow morning.

Since grits alone do not have a pronounced flavor, they tend to take on the flavor of whatever they are served with. So, use your imagination and try whatever appeals to you.

Some folks like a little sugar , Butter and Milk in their grits..
 

Corn Fritter's

This is Dixie's favorite item on the Chinese Buffet !
LOL
 
 
 1 and 3/4 cup all-purpose flour
 3 teaspoons baking powder
 1/2 teaspoons salt
 1 egg, slightly beaten
 1 cup milk
 1 tablespoon melted shortening
 2 cups whole kernel corn
oil for frying (enough for about a 3/4 inch depth in your frying pan)

. Combine all of the ingredients except the corn, blending until smooth.
 Add the corn and mix well.

 In a large skillet, heat the oil until very hot. Place the handle of a wooden spoon or other utensil into the oil. You should see bubbles rise around the wooden handle immediately. If not wait for oil to get hotter.

 Drop the batter by the tablespoon into the hot grease for ball shaped fritters or flatten into patties for flat shape patties.

 Fry until browned on both sides, Serve Hot!

Wednesday, December 7, 2011

Heavenly Key Lime Pie

 
Heavenly Key Lime Pie
 
1 sm. can thawed Lime Juice concentrate (found in freezer section)
1 reg. size container of Cool Whip
1 reg. size can of Eagle Brand (sweetened condensed milk only)
1 graham cracker crust, baked

Directions
Place lime juice and sweetened condensed milk in bowl and mix for about three minutes, on high. Place whipped cream in same bowl and mix thoroughly; about three minutes. Place whipped mixture into baked graham cracker shell and refrigerate. One may sprinkle crushed graham crackers lightly over the pie or grate lime peel over the pie for effect. Refrigerate at least two hours before serving. Yields: 1 pie


Easy Cherry Pie

Quick and yummy!
 
 
Bring to boil, juice of 1 qt. cherries,
 2 C. sugar and 1 qt. water.
Stir in 1 C. Clear Jel mixed with water.
Add pinch of salt, chunk of butter and 1 pkg.(6 oz.) cherry jello.

Last stir in cherries. Put in unbaked pie shell and bake on the top rack at 350*.

Breaded Ranch Chicken

DELICIOUS!!!
 
3/4 c. crushed corn flakes
1 envelope ranch dressing
8 boneless, skinless chicken breasts
3/4 c. grated parmesan cheese
1/2 c. butter, melted

In a shallow bowl, combine the corn flakes, cheese and dressing mix. Dip chicken in butter, then roll in corn flake mixture to coat. Place in a greased 9x13 baking dish. Bake uncovered at 350 for 45 minutes.


Tuesday, December 6, 2011

Chocolate Crinkles Cookies

 
1 c. cocoa
½ c. vegetable oil
2 c. white sugar
4 eggs
2 c. flour
2 tsp. baking powder
2 tsp. vanilla
½ tsp. salt
 
Combine all ingredients; chill thoroughly. Form into balls, then roll in powdered sugar, then granulated sugar. Bake slowly, at 350 degrees.

Indian Taco Bread

 
 
1/4 C. sugar
3 t. baking powder
1 C. water
2 C. flour
1 t. salt

\Mix bread ingredients together. Using a big spoon, drop dough on a floured surface and pat down to about 1/2". Fry in 1 -2" of oil at 350 until golden brown. (Make tacos as usual and layer toppings on the bread.)