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Southern Fried Cabbage

There are several ways to make this dish and I assure you, they are all yummy!

 

3 slices bacon, cut into thirds

1/3 cup vegetable oil

1 teaspoon salt, or to taste

1 teaspoon ground black pepper,

or to taste

1 head cabbage, cored and sliced

1 white onion, chopped

1 pinch white sugar

 

Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.

Poor Man's Steak

3 lb hamburger

1 c cracker crumbs

Salt & pepper

1/4 c chopped onion

1-2 cans mushroom soup

 

Mix well and press onto cookie sheet. Chill overnight to set. Cut in squares, roll in flour and brown both sides. Place in baking dish. Pour soup over meat mixture. Bake at 350°F. for 1 hour.

Fluffy Nutter Bites

 

1/2 cup peanut butter

1/2 cup honey

1 cup nonfat dry milk

36 mini marshmallows

1 cup chopped peanuts

 

In a medium bowl, combine the peanut butter, honey and dry milk. Stir until well combined and resembles cookie dough.2 Take 1/2 Tablespoon of dough and wrap around each mini marshmallow creating a ball with a marshmallow center. Roll each ball in crush peanuts to coat

Zucchini Patty Sandwiches

 

1 15.5-oz can chickpeas, drained and rinsed

1 cup plain breadcrumbs

1 zucchini, grated

1 small red onion, grated

1 egg, lightly whisked

1 teaspoon coarse salt

1/4 cup extra-virgin olive oil

4 whole-wheat pitas, toasted

1 cup low-fat Greek yogurt

8 leaves tender lettuce

1 cup fresh mint leaves

 

Directions

1.Mash chickpeas in a bowl until smooth. Stir in breadcrumbs, zucchini, onion, egg, and salt. Form into eight 4-by-1/2-inch patties.

2.Saute patties in oil until golden and crisp, 2 to 3 minutes per side.

3.Halve pitas and stuff with patties, yogurt, lettuce, and mint.

Nutty Broccoli Slaw

1 (3 oz) pkg Chicken Ramen Noodles
1 pkg. (10 oz) Broccoli slaw mix
2 cups green onions (2 bunches)
1-1/2 cups broccoli florets
1 can (6 oz) sliced ripe Olives, drained
1 cup sunflower kernels, toasted
1/2 cup slivered almonds, toasted
1/2 cup sugar
1/2 cup cider vinegar
1/2 cup Olive, Vegetable, or Canola oil

Set aside the noodle-seasoning packet: Crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet: Shake well. Drizzle over salad and toss to coat. Serve immediately. Yield 6-8 servings

BREADED CAULIFLOWER

1 head cauliflower
3-4 eggs beaten
2 cups bead crumbs
3 tbl parmesan cheese
1 tsp garlic salt
1 tsp parsley
1/4 tsp sweet basil

Cook cauliflower pieces until just tender. Do not overcook. Drain well. When slightly cool, dip in egg and then into crumb mixture. Fry until golden brown in enough oil so that pieces float. Do not crowd. Drain.

Chocolate Caramel Cookies

 

2 cups flour
2/3 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 tsp pure vanilla extract
1 cup caramel bits or chopped up caramel squares
1 cup semi-sweet chocolate chips

Set oven to 350°F. Stir together flour, cocoa, baking soda and salt. Set aside. In a large mixing bowl, beat butter, sugar. Add eggs and vanilla until fluffy. Gradually add flour mixture, beating well. Stir in caramel bits and chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set. Cool on the pan for 10 minutes. Remove from cookie sheet to wire rack. Cool completely.

 

 

Carrot Cake Cookies

 

1 carrot cake mix

1/2 c butter, melted

2 eggs

1 tsp vanilla

1 tsp cinnamon

1 c white chocolate chips

1/2 c Kraft caramel bits

In a large mixing bowl, combine the cake mix, butter, eggs, vanilla, and cinnamon. Beat until combined. Stir in the white chips and caramel bits by hand. Chill dough in refrigerator for at least 30 minutes. Form dough into 1- 1 1/2 inch balls and place on baking sheet. Bake at 350°F. for 10-11 minutes. Let cool on pan 2-3 minutes. Gently remove from pan to cooling rack. Cool completely. Store in airtight container. Note: Use a metal spatula to remove the cookies from the baking sheet. The caramel will start to stick to the pan if you leave it cool too much.

 

Burrito BLT Wraps

8 slices bacon, crisply cooked and crumbled

2 cups bite-size pieces lettuce

1 1/2 cups shredded Cheddar cheese (6 ounces)

1 large tomato, chopped (1 cup)

1/3 cup mayonnaise or salad dressing

6 flour tortillas (8 inches in diameter)

Toss all ingredients except tortillas. Spread one-sixth of bacon mixture on each tortilla. Fold up bottom third of each tortilla; roll up to form cone shape with folded end at bottom. Tips:  Tortillas fold easier when warmed slightly; follow package directions for heating.   For a new flavor twist on this favorite, try ranch or French dressing in place of the mayonnaise.  Have bagged salad greens in the fridge? It's a quick way to get to the lettuce you need for these sandwiches.  Spread each tortilla with 2 Tablespoons guacamole before adding the lettuce mixture.

Southwest Cornbread Salad

3/4 cup ranch dressing

3/4 teaspoon curry powder

15 slices packaged precooked bacon

8 cups cubed (3/4 inch) cornbread

1 medium tomato, diced (3/4 cup)

1/4 cup chopped red onion

1/4 cup chopped fresh cilantro

1 can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn, drained

In 1-cup glass measuring cup, mix dressing and curry powder; let stand 5 to 10 minutes to blend flavors. Meanwhile, cook bacon as directed on package until crisp. Drain on paper towels; crumble. In large bowl, combine cornbread, tomato, onion, cilantro and corn. Add bacon and dressing mixture; toss gently to coat.

Makes 15 servings (1/2 cup each)

MarkX ~ Cheeseburger Soup

2 lb 96% lean ground beef

Hamburger seasoning or salt/pepper

1 large onion, diced

1 Tb light butter

1 box (32 oz) Reduced Sodium Chicken Broth

~1/2-3/4 of a 2 lb log (so, approx 1-1.5 lb) of 2% Velveeta Cheese (On the show, she used Cheese sauce from a can, but all I found was Cheese Wiz, and thought Velveeta would work better)

1-1.5 pint Fat Free Half & Half

1 Tb flour

1 Tb cold water (may take a bit more)

3 medium tomatoes, diced

1/2 head of lettuce, shredded

Directions:

In a skillet sprayed with cooking spray, brown the ground beef. Season with your choice of hamburger seasonings—I used McCormick Hamburger seasoning. Drain and set aside.

In a large soup pot, add 1 Tb light butter, and diced onion. Allow the onion to sweat over medium heat. When the onions become translucent, you are ready to continue.

Add the chicken broth (she used a chicken base–like bouillon + water–but I think it is just easier to use broth), the diced Velveeta and the half & half. Allow the velveeta to melt into the mixture.

In a small bowl or ramekin, mix the flour and water to make a slurry. You may need a bit more of water–just add enough to make a smooth mixture, somewhat thin, but not watery (if that makes sense). Once mixed well, add to the cheesey mixture. Stir to combine, and bring to a boil, stirring constantly (the cheese likes to stick).

Add the ground beef to the soup pot, turn down to medium low heat.

Dice tomatoes and shred lettuce and then add to the mixture. Stir to combine and turn to low heat until ready to heat.

I NEVER would have thought that lettuce in a soup would be good, but it really, really is!

This is comfort food at its greatest, ladies! MMMMMMMMM

Now, what's the damage you may ask? Well, it's not horrible, really!

Nutritional Information:

Servings: This makes about 14 cups of mixture—so 9 servings

Per serving (1.5 cups);

Calories: 359

Fat: 12 g

Fiber: .9 g

Dixie's Favorite' Corn Fritters

2 cups   flour
2            eggs, beaten
1 tbsp.   baking powder
1 cup     milk
1/2 tsp.       salt
1/4 cup       (1/2 stick) butter or margarine
4 tbsp.  sugar
1 cup     whole corn, drained

       Sift flour, baking powder, salt and sugar in a small bowl.  Combine eggs, milk and butter-blend; fold into dry ingredients.  Stir in corn; mix well.  Melt butter over medium-high heat until bubbling.  Drop corn by tbsp. into hot butter.  Fry about 5 minutes, turning them once, or until golden brown.  Sprinkle with confectioners' sugar.
Serve warm.

French Bread Pudding

1 cup sugar
1 stick butter, softened
5 eggs, beaten well
1 pint (2 cups) half and half
Dash of cinnamon
1 Tablespoon vanilla
1/4 cup raisins
12 slices stale French Bread (sliced 1 inch thick)

Preheat the oven to 350°F. Cream together the sugar and butter. Add eggs, cream, cinnamon, vanilla and raisins, mixing well. Pour into a 9-inch square pan (1 3/4 inches deep). Arrange the bread slices in the egg mixture and let stand for 10 minutes to soak up some of the liquid. (You can tear the bread up into pieces and pour the above mixture over and press down lightly to get it to soak up the liquid either way is great). Let the bread slices sit another 10 minutes and push them down so that most of the bread is covered by the egg mixture. Set the pan in a larger pan filled with water to 1/2 inch from top. Cover pudding with foil. Bake for 45 to 50 minutes, uncovering the pudding for the last 10 minutes to brown the top. When done, the custard should still be soft not firm. Serve slightly warm with Lemon Sauce.

I am sorry, BUT:

On August 14th

 

The people we rent from had a tree cut in our yard, it was suppose to have fell toward the road, but instead it hit the house destroying my room, the kitchen, the dinning area and the livingroom..

 

We are basically homeless at the time,staying in a motel, but we will have a place the first week of OCTOBER.

 

Please pray for me and my family..

 

I will gert back to the blog soon as I can..

 

Thamks, Jeanne

 

 

 

 

Homemade chocolate syrup

Homemade chocolate syrup is so worth making yourself.  Enjoy!

 

5 squares (5 oz.) baking chocolate
2 cups boiling water
1 3/4 cups sugar
1/4 cup light corn syrup
1/2 tsp salt

Melt chocolate over hot water; add boiling water and cook over direct low hear, stirring constantly until smooth and thick, about 2 minutes.  Add sugar, corn syrup and salt, and then cook briskly for 3 or 4 minutes, stirring occasionally.  Cool to room temperature.  Pour into clean glass jar and store in the refrigerator.

To use this syrup as flavoring for hot chocolate or cold chocolate milk, allow about 1 tablespoon to a cup of milk.  If used as a sauce on ice cream,Or drizzle over pound cake... stir in 1/4 cup butter while sauce is hot.

 

TEA CAKES

 

Tea cakes are great, add dried fruits, semi sweet chocolate or nuts to the recipe for a variety of lavors...

1Cup Butter
1Cup Sugar
2 1/2 Cup Plain Flour
2 tsp. Baking Powder
2 eggs
1 tsp. Vanilla

CREAM SUGAR AND BUTTER. MIX ALL OTHER INGREDIENTS TOGETHER. ROLL THIN AND CUT WITH COOKIE CUTTER. BAKE AT 325* OR 350* UNTIL LIGHT BROWN.

Pesto

Make your Pesto immediately before serving for a fresh and extremely satisfying sauce.  Serve with a loaf of crusty bread . Enjoy!

 

2 oz fresh basil leaves
2 garlic cloves
1 oz pine nuts
4 Tbl extra-virgin olive oil
4 Tbl freshly grated Parmesan cheese
Salt

Combine the basil, garlic, and pine nuts in a food processor or blender and reduce to a puree.  If you have a mortar and pestle, even better.  With the machine running on low,pour the oil slowly.  when the mixture is well emulsified, add the cheese and blend briefly. 

CANTALOUPE PIE

 

1 medium ripe cantaloupe sliced 1/4 " thick
2 tbps. vinegar
1 cup sugar
1 tsp. vanilla
butter at room temperature, if desired

Recipe for 2 crust pie.

Lay one crust in a 9" pie plate.  Place sliced cantaloupe in pie crust. Sprinkle sugar evenly over sliced cantaloupe. Dribble vinegar & vanilla over all and dot with butter.

Cover with top crust. Bake at 350 degrees for 35 - 40 minutes, or until crust begins to brown.

Texas Style Brownies Y'all

2 c. flour
2 c. sugar
1/2 c. butter or margarine
1/2 c. shortening
1 c. strong coffee or water
1/4 c. cocoa
1/2 c. buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla

Frosting:

1/2 c. butter or margarine
2 Tbsp. cocoa
1/4 c. milk
3 1/2 c. powdered sugar
1 tsp. vanilla

. In a large mixing bowl, combine the flour and sugar

 In heavy saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling.

 Pour boiling mixture over the flour and sugar in bowl. Add the buttermilk, eggs, baking soda and vanilla.

 Mix well using a wooden spoon or high speed on electric mixer.

 Pour into a well buttered 17 1/2 x 11 inch jelly roll pan.

 Bake at 400 for 20 min. or until it springs backs when lightly touched.

Mix all ingredients together with electric mixer until smooth. Spread over warm brownies.

~ ENJOY ~

Olden Days Deviled Eggs

Prepare these deviled eggs for your next party or take them to an open house.  Creamy but not mustardy you'll find them gone in no time.  If you want to get really fancy, use a pastry tube to fill the eggs and top with either a slice of green olive or sprinkle with paprika.  Enjoy!

6 hard boild eggs
4 1/2 Tbl mayonnaise
3/4 tsp Dijon mustard
salt
freshly ground pepper
garnish

Shell the eggs and slice them in half, lengthwise.  Remove the yolks and mash them with the mayonnaise, mustard, and salt and pepper to taste until absolutely smooth and creamy.  Stuff equal amounts into hollow of each egg white.   Sprinkle or garnish as desired.

NOTE

( I like dill pickles and onions in mine, chop very fine and a tad of cayenne pepper.. )

Louisiana Chicken Gumbo

 

It's Not Ms. Krista'a, But it's good !    :)

 

 

 

1/4 cup flour
1 tsp. salt
1 chicken (3 lb.), cut into 8 pieces
1/4 cup vegetable oil
1-1/2 cups chopped onion
1 cup each chopped celery,  chopped green onion
3 cloves garlic, pressed
1 qt, chicken broth
1 can (14.5-oz.) diced tomatoes
1 bay leaf
2 tsp. Tabasco® Pepper Sauce
1 pkg. (10 oz.) frozen whole okra
hot cooked rice 

    Combine flour and salt in a plastic or paper bag; add chicken pieces, close bag, and shake to coat well.  Heat oil in a large, heavy Dutch oven over medium-high heat.  Shake excess flour from chicken and place in hot oil; cook until browned on all sides, about 10 minutes.  Remove chicken from pot and set aside.  Add onion, celery, green onion and garlic to pot; cook 5 minutes, stirring often.  Return chicken to pot.  Stir in broth, tomatoes, bay leaf, and Tabasco Sauce, bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.  Add okra and cook 10 minutes longer.  Serve in bowls, toppinh each with a scoop of rice.  Makes 8 servings.

Kolaches (Kolacky)

My Mom use to make these and OMG they were so good...

I have no idea where she got this recipe, but they takes just like the  Czech ladies that lived down rthe street from us :)

 

    1      C             warm water

    2      Pkgs          dry yeast

      1/2  C             sugar

      1/2  Tsp           salt

    1      C             butter

    1      C             cold water

    2                    eggs

    6      C             flour

                         Fillings (see below)
 
     Place 1 c. warm water in large bowl (Tupperware is best);

 

add yeast,

 sugar, and salt.     Melt butter in pan. When melted add 1 c.

 

cold water

 and pour into yeast solution. Add eggs; mix well. Add 2 c. flour;

 

 mix

 well and then add 4 more cups flour, beating well after each

 

cup. Cover

 bowl tightly and place in refrigerator overnight or at least 4 - 5

 hours.     Grease cookie sheets. Roll dough into walnut-sized

 

balls.

 Place on prepared cookie sheet 1 inch apart. Grease the tops

 

 of the

 balls and let raise in a warm place until double in size.     When

 

 balls

 have risen; make indentation in middle and fill with about a

 

teaspoon of

 filling. Let raise until spongy, about 20 minutes.     Bake at

 

425F for

 5 - 6 minutes or until lightly browned. Kolaches may be

 

sprinkled with

 powdered sugar after removing from oven.

 
Fillings

 

     These are the traditional fillings for kolaches.

Poppyseed Filling:     Bring to a boil 2 c. of milk or water. Stir in

 1/2 lb. ground poppyseed. Let simmer 20 min., stirring

 

frequently. Add

 3/4 c. suger, 1 TBS. white corn syrup, and 1/4 tsp. salt.

 Simmer a few

 minutes longer. Remove from heat and add 1/2 tsp. almond

 

extract, 2 TBS.

 butter, 1 tps. vanilla, and 2 crushed graham crackers.

Prune Filling:     Cook 1 lb. dried prunes until soft. Drain;

 

remove

 pits. Mash and add 1/2 c. sugar, 1/2 tsp. cinnamon and a little

 

vanilla.

Apricot Filling:     Soak 1 pkg. dried apricots overnight in water, just

 enough to cover. Cook until soft; if any water remains, drain

 

well.

 Mash, adding sugar to taste.
 

Good Texas Style Brownies

cups all purpose flour 2 cups sugar 1/2 cup (1 stick) butter 1/2 cup shortening 1 cup strong brewed coffee 1/4 cup dark, unsweetened cocoa 1/2 cup buttermilk (if you don't have buttermilk, add 2 tsp. vinegar or lemon juice to 1/2 cup milk) 2 eggs 1 tsp. baking soda 1 tsp. vanilla Frosting: 1/2 cup (1 stick) butter 2 Tbsp. dark cocoa 1/4 cup milk 3 1/2 cups unsifted confectioner's sugar 1 tsp. vanilla In a large mixing bowl, combine flour and sugar. In heavy saucepan, combine butter, shortening, coffee and cocoa. Stir and heat to boiling. Pour boiling mixture over flour mixture. Add buttermilk, eggs, baking soda and vanilla. Mix well. Pour into a well buttered 17 1/2" by 11" jelly roll pan. Bake 400 F. for 20 minutes or until they test done in the center. While brownies bake, mix the frosting. In a saucepan, combine butter, cocoa and milk. Heat to boiling while stirring. Add confectioner's sugar and vanilla until frosting is smooth. Pour warm frosting over brownies as soon as you take them from the oven. Cool. Makes 48 bars.

Make your own Saltine Crackers

2 c. flour

1 tsp. salt

2/3 c. milk

2 tbsp. butter

1/2 tsp. baking soda

Combine the dry ingredients, cut in the butter, then stir in the milk. Round into a ball and knead for few strokes. Divide dough into several pieces and roll out very thin on a floured board. Lay on ungreased cookie sheet. Sprinkle with salt and prick with a fork. Cut into 1 1/2 inch squares with a sharp knife or pizza cutter. Bake at 375 degrees for 10 to 12 minutes or until lightly browned.

Easy Rum Cake

 

 

Cake:

1 box yellow cake mix

1 box instant vanilla pudding

1/2 cup water

1/2 cup vegetable oil

5 eggs

1/2 cup dark rum

Glaze:

1/4 cup water

1/2 cup butter

1/4 cup sugar

1 oz rum

Mix the cake mix, pudding, water, oil, eggs, and rum together until well blended. Put this into a greased, floured cake pan, and bake at 325F for 1 hour.

For the glaze, combine the water, butter and sugar in a saucepan. Boil for a minute, then cool. Stir in the rum. After the cake is done, poke holes into it with a fork or toothpick and then pour the glaze over the top. Let cool before serving.

Prize Oatmeal Cookies

 

2 cups sugar

1 cup butter or margarine, softened

2 eggs, beaten

2-1/2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

2 cups quick-cooking oats, uncooked

    Heat oven to 350ºF

Beat sugar and butter until well-blended and creamy.  Add eggs; beat until light and fluffy.  In another bowl, sift flour, baking soda and salt.  Add flour mixture to sugar mixture, until blended.  Stir in oats with spoon, not mixer.  Drop by tsp. onto greased baking sheets.  Bake 8 - 10 minutes; remove from oven when slightly underdone and not yet golden.  Makes 4 - 5 dozen.

Creamed Corn Bread

 

1 stick butter

2 cups buttermilk baking mix

1 egg

1 can (8 oz.) creamed corn

   Heat oven to 350ºF In an 8x8" dish melt 1 stick butter, must be butter.  Mix in bowl: baking mix, egg and creamed corn.  Pour mixture over butter.  Do not mix into butter.  Bake 30 minutes.  Cool slightly; cut into squares to serve.

Carrot Cake ( Low Fat )

4 cups grated carrots (spooned, not packed into cup)

2 teaspoons cinnamon

2 cups sugar

1/2 teaspoon salt

1 can (8 ounce) crushed pineapple

3/4 cup shredded or flaked coconut

1 cup prune puree (see below)

4 large egg whites

2 teaspoons vanilla

2 cups flour

2 teaspoons baking soda

Preheat oven to 375°. Coat a 9x13 inch baking pan with vegetable cooking spray; set aside. In a large bowl combine carrots, sugar, pineapple, prune puree, egg whites and vanilla; stir to blend thoroughly. Top with Cream Cheese Frosting.

Add remaining ingredients except coconut. Mix completely. Gently stir in coconut. Spread batter in prepared pan; bake about 45 minutes until toothpick inserted into center comes out clean. Cool on rack.

Prune Puree
Combine 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons water in container of food processor. Pulse on and off until prunes are finely chopped. Makes one cup.

Triiple Chocolate Fudge

 

 

1/2 cup butter or margarine

4-1/2 cups sugar

1 can (1-1/2 cups) evaporated milk

4-1/2 cups mini marshmallows

2 cups semi-sweet chocolate chips

1 bar (12 oz.) sweet baking chocolate, chopped

2 squares (1 oz, each) unsweetened chocolate, chopped

2 tsp. vanilla extract

1/2 tsp. butter rum schnapps or amaretto

1 cup pecans, walnuts or macadamia nuts, chopped

    Line a brownie-sized baking pan with wax paper or foil, covering sides of pan.  Spray with nonstick spray or grease foil with butter.  Combine butter, sugar and evaporated milk (do not use sweetened condensed milk) in a saucepan, stirring over medium heat until butter is melted and sugar is dissolved.  While constantly stirring, turn to high heat and allow to reach a rolling boil.  Once mixture is boiling, stop stirring; allow to boil an additional 5 minutes.  Remove pan from heat.  Stir in marshmallows; when melted, add chocolate and continue to stir until all is melted and well combined.  Stir in flavorings (vanilla and butter rum or amaretto), then add chopped nuts.  Immediately spread mixture in (lined) baking pan.  Sprinkle with demerarra or optional colored sugar.  Allow to cool at least an hour before cutting into squares to serve.

Orange Crispy Cookies

 

1 pkg. (18-1/4 oz.) white cake mix

 

1/2 cup butter or margarine, melted

1 egg, beaten

2 tsp. each grated orange zest, orange extract

1 cup crisp rice cereal,

1 cup chopped walnuts, optional

    Heat oven to 350ºF.  In a large bowl, combine 1st 5 ingredients [thru orange extract].  Mix well.  Stir in cereal and walnuts, if desired.  Roll into 1" balls.  Place 2" apart onto ungreased baking sheets.  Bake 12 - 14 minutes, until lightly browned.  Cool 1 minute before removing to wire racks.  Makes 4 dozen.

Hush Puppies

Another recipe from Chef Rick..

The story goes that folks frying fish would drop bits of corn meal into the hot oil and throw them to the hound dogs to keep them quiet and away from the kettle of fish. A true Southern delicacy.

2 cups self-rising cornmeal

2 cups self-rising flour

1 1/2 teaspoons sugar

1/2 teaspoon salt

1/2 teaspoon pepper

1 large onion grated

2 cups buttermilk

1 large egg

Peanut oil for frying

In a large Dutch oven, pour enough peanut oil to cover the bottom to a depth of 4 inches.

 Using a deep-fat frying thermometer, heat the oil to 375 degrees.

While the oil is heating, in a large mixing bowl, mix together corn meal, flour, salt, pepper, and

sugar.. Stir in onion.

In a separate bowl, whisk together buttermilk and egg. Slowly add to flour mixture, whisking

 just enough to combine.

Drop batter by level tablespoonfuls in to oil. Fry in batches 5 to 7 minutes or until golden.

Drain on paper towels.

Makes 5 dozen.

Muffaletta Bread

 

This is one of my favorite breads, Got it from Chef Rick...

 

 

1 cup warm water (110 degrees)

1 Tbsp. sugar

1 package active dry yeast (about 1 Tbsp.)

3 cups bread flour

1 1/2 tsp salt

2 Tbsp vegetable shortening

Sesame seeds

In a 2-cup glass measuring cup, combine water and sugar.  Stir in

yeast.  Let stand until foamy, 5 to 10 minutes.

In a food processor

fitted with the steel blade, combine 3 cups flour, salt and

shortening.  Add yeast mixture.  Process until dough forms a ball,

about 5 seconds.  Stop machine; check consistency of dough.  It

should be smooth and satiny.  If dough is too dry, add more warm

water, 1 Tbsp. at a time, processing just until blended.  If dough

is too sticky, add more flour, 1 or 2 Tbsp at a time, processing

just until blended.  Process 20 seconds to knead.

Lightly oil a large bowl, swirling to coat bottom and sides.  Place

dough in oiled bowl; turn to coat all sides.  Cover bowl with

plastic wrap.  Let rise in a warm, draft-free place until doubled

in bulk, about 1 1/2 hours.

Lightly grease a baking sheet.  When dough has doubled in bulk,

punch down dough; turn out onto a lightly floured surface.  Form

dough into round loaf about 10 inches in diameter; place on greased

baking sheet.  Sprinkle top of loaf with sesame seeds; press seeds

gently into surface of loaf.  Cover very loosely with plastic wrap;

let rise until almost doubled in bulk, 1 hour.  Place rack in center

of oven.

Preheat oven to 425 degrees.  Remove plastic wrap.  Bake loaf in center

of preheated oven for 10 minutes.  Reduce heat to 375 F; bake 25

minutes.  The loaf is done when it sounds hollow when tapped on

bottom.

Cool completely on a rack before slicing.  Makes 1 loaf.

Chewy Chocolate Cookies

1-1/4 cups butter or margarine, softened
2 cups sugar
2 eggs
2 tsp. vanilla
2 cups flour
3/4 cup baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup finely chopped nuts, optional

    Heat oven to 350ºF (175ºC).  Cream butter and sugar in a large mixer bowl.  Add eggs and vanilla.  Blend well.  Combine flour, baking cocoa, baking soda and salt.  Blend into creamed mixture.  Stir in nuts, if desired.  Drop by tsp. onto ungreased cookie sheets.  Bake 8 - 9 minutes.  Do not overbake.  Cookies will be soft.  They will puff during baking, then flatten upon cooling.  Cool on cookie sheets until set, about 1 minute.  Remove to wire racks to cool completely.  Makes about 42,

Chewy Chocolate Cookies

 

 

1-1/4 cups butter or margarine, softened

2 cups sugar

2 eggs

2 tsp. vanilla

2 cups flour

3/4 cup baking cocoa

1 tsp. baking soda

1/2 tsp. salt

1 cup finely chopped nuts, optional

    Heat oven to 350ºF (175ºC).  Cream butter and sugar in a large mixer bowl.  Add eggs and vanilla.  Blend well.  Combine flour, baking cocoa, baking soda and salt.  Blend into creamed mixture.  Stir in nuts, if desired.  Drop by tsp. onto ungreased cookie sheets.  Bake 8 - 9 minutes.  Do not overbake.  Cookies will be soft.  They will puff during baking, then flatten upon cooling.  Cool on cookie sheets until set, about 1 minute.  Remove to wire racks to cool completely.  Makes about 42,

Buttermilk-Fried Chicken with Gravy

1 (3-1/2 - 4 lb.) broiler/fryer chicken, cut up
1 cup each buttermilk, all-purpose flour
1-1/2 tsp. salt
1/2 tsp. pepper
enough oil for frying

Gravy:
3 tbsp. all-purpose flour
1 cup milk
1-1/2 - 2 cups water
to taste: salt, pepper


    Place chicken in a large shallow dish.  Pour buttermilk over; cover and refrigerate 1 hour.  Combine flour, salt and pepper in a large resealable plastic bag.  Drain chicken pieces; add to flour mixture, 1 at a time, shaking to coat.  Shake off excess; let stand on waxed paper 15 minutes before frying.  Heat 1/8 - 1/4" oil in a large skillet; fry chicken until browned on all sides.  Cover and simmer, turning occasionally, 40 - 45 minutes, until juices run clear and chicken is tender.  Uncover, cook 5 minutes longer.  Remove chicken; drain on paper towels and keep warm.  Drain all but 1/4 cup drippings from skillet; stir in flour until blended.  Gradually add milk, then 1-1/2 cups water.  Bring to a boil over medium heat; cook and stir 2 minutes, until thickened.  Add remaining water, if needed.  Season with salt and pepper.  Serve with chicken.
 

Banana Milkshake

 banana, frozen
3/4 cup (1%) milk
to taste: fresh ground nutmeg
1 pkt Splenda® or other low-caloric sweetener as sweet as 2 tsp. sugar

    Fully freeze banana.  Thoroughly purée in a blender or food processor all ingredients.  Serve immediately.  Makes 1 serving..

Banana Milkshake

 

 

1 banana, frozen
3/4 cup (1%) milk
to taste: fresh ground nutmeg
1 pkt Splenda® or other low-caloric sweetener as sweet as 2 tsp. sugar

    Fully freeze banana.  Thoroughly purée in a blender or food processor all ingredients.  Serve immediately.  Makes 1 serving..

RUM CAKE

OMG this is the best cake.. Yummm!

1/2 - 3/4 cup pecans -- finely chopped

1 box yellow cake mix -- Duncan Hines is best

1 small vanilla instant pudding mix

1 teaspoon allspice -- optional

1/2 cup vegetable oil

1/2 cup dark rum -- Bicardi is best

1/2 cup pineapple juice

4 large eggs

****GLAZE****

1 cup sugar

1/2 cup butter -- no substitues

1/4 cup dark rum

1/4 cup pineapple juice

1/8 teaspoon allspice -- optional

Preheat oven to 325. Grease and flour bundt or angel food cake pan. Sprinkle layer of pecans over bottom of cake pan. Set aside. Combine all ingredients, mix at medium to high speed for 2 minutes. Pour over layer of pecans. Bake one hour. Insert kife or toothpick into cake; if it comes out dry, cake is done. Let cool for about 10 minutes, then invert onto plate. Glaze while hot.

GLAZE: Combine all ingredients for glaze in small but tall saucepan and bring to a boil. Reduce heat and continue to gently boil for 2 minutes. (Note: you need the tall saucepan with enough head room to allow boiling to swell up without spilling over edge of pan.) With a skewer, poke holes all over the cake sides, top and the center. Spoon glaze over the cake slowly, allowing cake to soak in the glaze. It is best made the day before so that the cake can get "drunk".

TOMATO SOUP

Miss Dixie loves tomato soup with a grilled cheese sandwich!

1/2 c finely minced onions

1/2 tsp butter or margarine

2 cups canned stewed tomatoes (home canned are best, but store bought work fine)

1/4 tsp baking soda

2 cups milk

salt and pepper to taste

In a 2 quart sauce pan, melt the butter and saute the onions until they are tender. Add the tomatoes and bring to a boil. Mix in the baking soda and remove from heat. After it stops foaming, add the milk and heat through. Season to taste. Serve with crackers and additional pats of butter.

BEEF AND BEANS

Very Good... I like it over cornbread or potatoes... With lots of hor peppers :)

Brown 1 pound ground beef, half way through add 1 medium chopped onion, drain.

Add 2 cans pork and beans and 1 quart of canned tomatoes, bring to boil, simmer 15

 

minutes or more to blend flavors.

Serve over mashed potatoes, toast or hamburger buns.

SCREWBALL CAKE

3 cups   flour

2 cups   sugar

2/3 cup cocoa

2 tsp   baking soda

Pour in large mixing bowl and stir until combined.

3 cups   water

2/3 cup vegetable oil

2 tsp   vinegar

2 tsp   vanilla

Add to dry ingredients and mix. Preheat oven to 375 degrees. Pour batter into a greased 8 X 11 or 9 X 13 pan. Bake for one hour or until toothpick in center comes out clean.

To Make Dutch Baby Pancakes

1/3 c butter

4 eggs

1 c milk

1 package Dutch baby pancake mix

Preheat oven to 425ºF. Place butter on a 9" ovenproof pie plate. Set pie plate in oven to melt the butter. Meanwhile, in a blender or food processor, combine the eggs and milk and whirl once. Add the Dutch baby pancake mix, and blend for 1 minute. Pour the batter into the heated butter and bake for 20-25 minutes, or until the pancake is puffed and golden. Serve with sausages and Maple syrup or strawberries and powdered sugar.

Serves 4

Dutch Baby Pancake Mix

My Friend Diane is from Holland, These are good :)

1 cup flour
1 teaspoon cinnamon
1/4 cup sugar

In medium bowl, combine all; store mix in airtight container. Good in basket with jug of pure maple syrup, or with fresh strawberries and small shaker jar of powdered sugar.

Makes 1 pkg pancake mix

Coffee Can Ice Cream

 Yummy Yummy !

1/2 cup milk, skim milk works too

1 Tablespoon sugar

(you can use 1/2 cup chocolate milk and omit sugar)

1/4 teaspoon vanilla

1 pint size zip type plastic bag

1 gallon size zip plastic bag

(I use the freezer bags)

Fill larger bag half full of ice. Add salt. Put milk, vanilla, and sugar into smaller bag. Seal it. Place small bag inside larger bag. Seal securely. Shake until mixture is ice cream, about 5 minutes. Wipe off top of small bag. Open carefully and enjoy! This will have consistency of soft serve ice cream.  Eat plain or with favorite topping.

Ginger Iced Tea

5 tea bags

1-inch piece of fresh ginger

Sugar, to taste,I use splenda

but you can use any sugar sub you like

Slice ginger root into thin slices and crush.

Heat 1 quart of water and let tea steep with the ginger.

Let steep over low heat for at least 10 minutes.

Strain out tea and ginger slices and add sugar.

Let cool and serve over ice.

Italian Donuts

1 (15 oz.) container

4 eggs

1 tbsp. vanilla

1-1/2 cups all-purpose flour

1/2 cup granulated sugar

2 tbsp. baking powder

1/2 tsp. salt

enough cooking oil for frying

Sifted powdered sugar or granulated sugar or cinnamon/sugar

    In a large bowl, beat ricotta cheese with an electric mixer on medium speed until smooth.  Add eggs and vanilla; beat until combined.  Add flour, granulated sugar, baking powder and salt.  Beat on low speed until just combined.  Let batter stand 30 minutes.  Drop batter by well-rounded tsp., 4 or 5 at a time, into deep hot fat (365ºF, (185ºC).  Cook 2-1/2 - 3 minutes, until golden brown, turning once.  Remove doughnuts with slotted spoon and drain on paper towels.  Repeat with remaining batter.  Cool completely.  Shake doughnuts in a bag with confectioners' sugar, granulated sugar, or cinnamon/sugar mixture.  Makes 3 dozen.

Raisin Bread

 

 

1 pkg. active dry yeast

1/4 cup warm water

1 cup raisins

1/4 cup soft butter or margarine

1/4 cup sugar

1-1/2 tsp. salt

1/2 cup scalded milk

3-3/4 cups all-purpose flour, divided use

2 eggs, beaten

    Heat oven to 375ºF (185ºC).  Dissolve yeast in warm water.  In a large bowl, combine raisins, butter, sugar, salt and hot milk; stir to dissolve sugar.  Let mixture cool to lukewarm.  Stir in 1-1/2 cups flour; beat well.  Add yeast mixture and beaten eggs; mix to blend well.  Add enough remaining flour to make a soft, but stiff dough.  Turn out onto a lightly-floured surface and knead about 10 minutes, until dough is smooth and elastic.  Place dough in a lightly-buttered bowl, turning once to grease surface.  Cover with a clean dishcloth; let stand in a warm place until doubled in bulk, about 1-1/2 hours.  Punch dough down, divide into 2 portions.  Cover and let rest 10 minutes.  Shape into 2 loaves; place in 2 greased 8x4x3" loaf pans.  Cover and let rise again 45 - 60 minutes, until almost double.  Bake 25 minutes.  If loaves are getting too brown, place foil over them last 10 minutes.  Remove loaves from pans and let cool on racks.  Makes 2 loaves.

Spicy Marmalade Meatballs

I maade this at The Olde Store, The customers loved it.

 

Meatballs:

2 lb. ground beef, chuck, 85% lean

1/2 cup bread crumbs

1-1/2 tsp. Worcestershire© sauce

1/2 tsp. salt

1/4 tsp. pepper

1 small onion, minced

1/2 tsp. chili powder

1/4 tsp. garlic powder

3 eggs

Sauce:

2 cups catsup

1/4 cup Worcestershire© sauce

1 jar (10-12 oz.) orange marmalade ( Or a can of cranberry sauce , the Jellied )

dash cayenne, or to taste

1 tsp. chili powder ( or you can add a can of chili )

 

    Heat oven to 325ºF .  Combine sauce ingredients in a crockpot; cover and cook on High while preparing meatballs.  Combine meatball ingredients.  Heat a large skillet over medium-high heat.  Add meatballs; brown on all sides.  (Might have to do this in batches.)  Place browned meatballs in oven and bake 45 minutes (if skillet isn't ovenproof, transfer to a baking dish).  Transfer meatballs to crockpot with a slotted spoon or drain on brown paper first.  Cover and reduce to Low 2 - 4 hours.  Serve hot, as an appetizer, or over rice for a main dish.  Meatball recipe makes 24 - 48 meatballs, depending on size.

 

( I used the Chili and Cranberry sauce ) 

BREAKFAST Smoothie

I love smoothies !

 

1 ctn/ (6 oz,) plain cream top yogurt

1/3 glass whole milk

6 oz. ice cubes (about 1/3 cup)

1 tsp. instant coffee granules

1/2 tsp. vanilla extract

1 tsp. sugar, or to taste

optional: whipped topping.

 

    Combine yogurt, vanilla, sweetener, milk and ice in blender.  Blend until no more ice chunks remain.  Add coffee granules.  Blend until smooth and frothy.  Pour into a tall glass.  Makes 1 serving.

MONKEY BREAD

Easy And So Good !

2 7.5 oz. Cans of buttermilk biscuits
1/2 c White sugar
1/2 c Brown sugar
1 tsp Cinnamon
5 Tbs Butter

Preheat oven to 350 degrees. Mix white sugar and cinnamon together in a small bowl. Open cans of biscuits and cut each biscuit into 4 pieces (quarters). Roll each piece in cinnamon and sugar. Melt the butter in a small saucepan over low heat. Add brown sugar and stir well for 2 minutes. Place biscuits in a well greased loaf pan. Pour butter and brown sugar mixture over biscuits. Bake for 25 minutes.

OATMEAL CAKE WITH BROILER FROSTING

This is a Greart Cake :)

1 1/4 cups boiling water
- 1 cup rolled oats
- 1/2 cup shortening or butter
- 1 cup sugar
- 1 cup (packed) brown sugar
- 2 eggs
-1 1/3 cup flour
- 1/2 tsp salt
- 1 tsp soda
- 1 tsp cinnamon
- 1/2 tsp vanilla
- 1/2 cup chopped nuts

Pour the boiling water over oats & let stand for 20 minutes.Cream the shortening & the sugars in a bowl.Add the eggs & beat well.Add oatmeal mixture & mix.Sift the flour W/ salt,soda & cinnamon & stir into oatmeal mixture.Add vanilla & nuts & beat until smooth.Pour into a greased & floured oblong pan.Bake at 350F for about 40 minutes.

BROILER FROSTING:

-6 tbs butter
-1/4 cup cream
- 1/2 cup (packed_ brown sugar
- 1/2 tsp vanilla
- 1 cup shredded coconut
- 1 cup chopped nuts

Mix all ingredients & spread on warm cake. Broil until browned. ENJOY!!!!

CARAMEL CAKE WITH QUICK CARAMEL FROSTING

Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain white cake mix
1 cup whole milk
8 tablespoons (1 stick) butter, melted
3 large eggs (room temperature)
2 teaspoons pure vanilla extract
Quick Caramel Frosting (see below)

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes.
Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack to that the cakes are right side up. Allow them to cool completely, 30 minutes more.
Meanwhile, prepare the Quick Caramel Frosting.
Place one cake layer, right side up, on a serving platter. Spread the top with the warm frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Work quickly, as the frosting will set. (If the frosting gets too hard to work with, place the pan back over low heat for 1 minute, stirring constantly, to soften it up.) Once the frosting has set, slice and serve.
Store this cake, covered in plastic wrap or aluminum foil, at room temperature for up to 1 week or freeze, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.

Quick Caramel Frosting

8 tablespoons (1 stick) butter
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup whole milk
2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract

Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners' sugar and vanilla. Beat with a wooden spoon until the frosting is smooth. Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.

Makes 3 cups, enough to frost a 2- or 3-layer cake.

CARAMEL DIP FOR SLICED APPLES

Dixie loves to dip apples in this sauce... yummmm


1/2 cup (1 stick) butter or margarine

1 1/2 cups packed brown sugar

3/4 cup light corn syrup

1 can (14 ounces) sweetened condensed milk

1 tsp. vanilla

1/4 tsp. cinnamon

pinch of salt

Combine butter, sugar, corn syrup and milk in saucepan. Heat over medium to dissolve sugar - about 5 minutes. Remove from heat and stir in vanilla, salt and cinnamon. Cool slightly while you slice apples. Use a variety of apples for a pretty platter. This freezes well and can be used in other uses such as drizzled over ice cream.

SMOTHERED PORK CHOPS

1 cup (250 ml) all-purpose flour

1 Tbs (15 ml) paprika

1 Tbs (15 ml) onion powder

1 Tbs (15 ml) garlic powder

Salt and freshly ground pepper to taste

8 - 12 thinly sliced pork chops

Vegetable oil for frying

2 cups (500 ml) water

Combine the flour and seasonings in a large paper or plastic bag. Coat the pork chops with the mixture by tossing them in the bag a few at a time. Set the excess flour aside. Fill a large, heavy skillet to a depth of 1/2 inch (1 cm) with vegetable oil and heat over moderate heat. When the oil is hot, gently lay the pork chops in the pan and fry until golden brown on both sides, no more than 3 to 4 minutes per side. Drain on paper towels and keep warm until ready to serve.

Drain all but 2 or 3 tablespoons of the oil from the skillet, keeping all the brown bits in the bottom. Add 3 tablespoons (45 ml) of the reserved seasoned flour and stir into the oil over high heat for about 3 minutes, scraping up all the brown bits in the process. When the flour is dark brown, add the water carefully because it might splatter. Bring the gravy to a boil, stirring constantly, and simmer over moderate heat for an additional 5 minutes. Adjust the seasoning of the gravy and add the pork chops, turning them to coat with the gravy. Serve with the remaining gravy spooned over the pork chops. Serves 4 to 6.

ROAST BEEF AND GRAVY

1 (4lb) boneless beef roast

1/2 cup all purpose flour, divided

1 envelope onion soup mix

1 envelope brown gravy mix

2 cups of cold water

Cut roast in half width wise. Use 1/4 cup of the flour to rub both halves of the roast. Place roast in crock pot. In a small bowl combine remaining 1/2 cup of flour, brown gravy mix, and onion soup mix. Add two cups of cold water and mix until well blended. Pour mixture over roast, cover and cook on low setting for 6-8 hours, or until meat is tender. Slice roast and serve with the gravy. Serves 4 with leftovers.

Bread and Butter Pickles

 

4 qt. pickling cucumbers

1-1/2 cups onions, sliced

2 cloves (large) garlic

1/3 cup pickling salt

2 qt. chopped ice

4-1/2 cups sugar

1-1/2 tsp. each turmeric, celery seed

2 tbsp. mustard seed

3 cups white vinegar

 

    In a large bowl, add sliced cucumbers and onions, garlic cloves and pickling salt; mix well.  Cover with chopped ice, place towel over and let stand 3 hours.  Brine:  Combine sugar, turmeric, celery seed, mustard seed and vinegar in large pot; bring to a boil.  Drain water and ice from cucumber slices and remove garlic cloves.  Add cucumbers to brine; simmer 5 minutes.  Pack in sterile jars, leaving 1/2" head space.  Seal.  Process in boiling water bath 10 minutes.  Allow to stand 2 weeks before opening.

15 pints of Salsa

One of my all time favorite things to do is canned can the fruits of my labor you might say.. I love having lots of stuff from the garden put up to eat all year. This ws one of the best I put up!

 

 

15 lb. roma tomatoes, cored, peeled, chopped

2-1/4 lb. jalapeños, chopped

3 lb. onions, chopped

2 cups cider vinegar

3 tbsp. + 1 tsp. canning salt

25 cloves garlic, peeled, chopped

1/2 cup sweet paprika

15 (1-pint) canning jars and lids, sterilized

    Combine all ingredients in a 5-gal. stockpot.  Stir well.  Heat to a boil, stirring often; reduce heat and simmer 10 minutes.  Spoon salsa into hot jars, leaving 1/2" headspace.  Wipe rims; secure lids and rings.  Process in a boiling water bath 15 minutes.  Set jars on a towel to cool 24 hours; check for seals. 

 

Bean and Cheese Enchiladas

1 can (15 oz.) red kidney beans, drained, rinsed

1 can (4 oz.) diced green chili peppers, drained

1/2 cup frozen whole kernel corn, thawed

1 tsp. chili powder

1/4 tsp. each salt, ground cumin

2 cups shredded pepper-Jack cheese,  9-10 oz, divided uze

1 can (10 oz.) hot enchilada sauce

1 can (10 oz.) mild enchilada sauce

8 (6-1/2") fajita flour or corn tortillas

    Heat oven to 375ºFIn a large bowl, mix beans, chili peppers, corn, chili powder, salt and cumin.  Slightly mash beans; stir to combine.  Add 1 cup cheese.  In medium-size bowl, stir 2 cans enchilada sauce.  Stir 1 cup enchilada sauce into bean mixture.  Spread 1/4 cup of remaining enchilada sauce in 13x9x2" baking dish.  Brush 1 side of each tortilla with enchilada sauce.  Spoon 1/4 cup bean mixture in center on sauced side amd roll up.  Place in baking dish.  Repeat with remaining tortillas - bean mixture.  Pour rest of sauce over top to cover.  Top with cheese.  Bake 15 minutes.  If desired.  Makea 8 enchiladas.

CHEESE CAKE COOKIES

 


1 stick melted margarine
8 oz. cream cheese
1 box dry yellow cake mix
1 box powdered sugar
4 eggs
1 c. nuts (optional)

Combine melted margarine, cake mix and 1 egg. Press in greased 9 x 13-inch pan. Chopped pecans may be sprinkled over this. Combine cream cheese, powdered sugar, and remaining eggs. Spread carefully over top and bake at 350 degrees for about 35 to 45 minutes, until lightly brown. Lemon cake mix may be used for a change of flavor.

PECAN PIE CAKE BARS

1 box yellow cake mix
1 c. white Karo syrup
1/2 c. melted margarine
1 tsp. vanilla
4 eggs
1-2 c. chopped pecans
1 c. light brown sugar, packed

Mix margarine, cake mix and 1 egg together. Reserve 2/3 cup of this mixture for topping and pat remainder in 9 x 13-inch pan. Bake at 350 degrees for 15 minutes. Mix brown sugar, Karo syrup, 3 eggs, vanilla, 2/3 cup reserved cake mix and chopped nuts. Pour over partially-baked cake. Return to 375 degree oven. Cook until cake tests done. Cool. Cut. Serves 3 dozen.

TEX-MEX PRALINES

Awww, My mouth is waterin just thinkin about these !  :)

Combine and bring to a hard rolling boil:
1 cup white granulated sugar
1 cup brown sugar, light or dark
3/4 stick of butter, 6 tablespoons
1/4 cup light corn syrup
5 tablespoons evaporated milk or light cream (I ALWAYS use evaporated milk!)

After it comes to a hard, rolling boil, boil for 1 minute and 5 seconds without stirring. And yes, use a watch and time it. Remove from the heat. Add 1 1/2 cups of good quality pecans, coarsely chopped and 1 teaspoon of vanilla. Begin to beat immediately with large spoon until slightly thickened and begins to lose gloss. After the transparent look is gone, drop by spoonfuls onto waxed paper. Let set until tops are dry and turn over and let bottoms dry. Store in a sealed container or zip-top bag. One recipe makes 2 1/2 to 3 dozen medium pralines. If you accidentally break some in the process of making or bagging, the crumbs are wonderful sprinkled over vanilla ice cream.

CREAMY CORN PUDDING

Next to Corn On The Cob, This is my fave !

2 17-oz cans cream corn
1 12-oz can corn kernels
5 eggs
1/2 C. sugar
4 T. cornstarch
1 1/2 t. seasoned salt
1/2 t. dry mustard
1 t. diced onion
1/2 C. milk
1/2 C. melted butter

Mix ingredients until smooth and put in 2-quart casserole dish. Bake at 400 degrees for 1 hour, stirring mixture every 15 minutes.

NACHOS GRANDE

Almost everything I cooked years ago had Campbells Cheddar Cheese Soup in it.. This was and is one of my favorite dishes !

Prep/Cook Time: 20 minutes

1 can Campbell*s® Cheddar Cheese Soup
1/2 cup Pace® Chunky Salsa
1 lb. ground beef
1 small onion, chopped
5 cups tortilla chips
1 medium tomato, chopped
1 jalapeno pepper, sliced (optional)

MIX soup and salsa in saucepan.
COOK beef and onion in skillet until browned. Pour off fat. Add 1/2 cup soup mixture and heat through.
HEAT remaining soup mixture.
PLACE chips on serving platter and top with meat mixture. Spoon soup mixture over meat. Top with tomato and pepper. Serves 8 as an appetizer.

Ice Cream Dessert

 

 

 

1 or  2 Boxes of Ice Cream Sandwiches      

 

    1 - 8oz Cool Whip

 

Spread thin layer of Cool Whip in bottom of 9 x 13 pan.  Then place a

layer of Ice Cream Sandwiches, top with Cool Whip, another layer of

sandwiches and cover with Cool Whip.  Freeze at least 2 hrs and then

drizzle chocolate syrup over the top before serving.

RUEBEN SANDWICHES

 
12 slices rye bread

12 slices Swiss cheese

2 pounds corned beef, sliced thin

2 cup sauerkraut, drained

1/2 cup Thousand Island dressing, spread lightly on the rye bread.

Butter

    Place 1 slice of Swiss cheese and several slices of corned beef on 6 slices of rye bread; top with desired amount of sauerkraut and Thousand Island dressing. Place remaining 6 slices of rye bread on top and butter both sides of the sandwich. Grill in skillet on each side until brown. Slice and serve.

EASY PEACH PRESERVES

12 fresh peaches, pitted and chopped
4 cups water
4-1/2 cups white sugar
1 (2 ounce) package dry pectin


1. In a large saucepan, bring peaches and water to a boil. Increase or decrease the amount of water so as to just cover the peaches prior to boiling. Boil 20 minutes, or until liquefied.
2. Mix the sugar into the peach solution, boiling until dissolved. Stir in the dry pectin. Remove from heat after 1 minute and transfer to sterile containers.

CATFISH IN THE SOUTH !

Oh how I loved when all the families got to gether for the saturday night fish fry.

1-1/2 lbs. catfish fillets, cut in 4 pieces
1/2 cup yellow cornmeal
1 teaspoon seasoned salt
1/4 to 1/2 teaspoon cayenne pepper
1/3 cup veg. oil

In shallow dish, combine cornmeal, seasoned salt and cayenne pepper. Dip fish in water, shake off excess water and coat with seasoned cornmeal. Dip again in water, then coat with seasoned cornmeal. In large heavy skillet (cast iron is best), heat oil over medium-high heat until hot. Fry fish about 5 min. on each side, depending on thickness, or until fish just begins to flake

ANN LANDERS' MEATLOAF

  If your part of the younger group then you probaberly don't know who Ann Lander's is.. She wrote a column in the newspaper for years called " Ask Ann".   She had a twin sister who was also famous, "Dear Abby" ( Also a columnist ).   


2 lb. ground round steak or lean ground beef
2 eggs, beaten
1-1/2 cups bread crumbs
3/4 cup ketchup
1 tsp. Accent (or seasoning salt)
1/2 cup warm water
1 pkg. dry onion soup mix

Beat all thoroughly and put into a loaf pan. Cover mixture with 2 slab bacon strips. Pour an 8 ounce can of tomato sauce over meatloaf and bake for one hour at 350°F. Serves 6.