Happy New Year !

 

With a New Year comes new beginnings.

 

January. 1, 2014 will be just that for us.

 

We will be moving 2 1/2 hours away from here

 

to the greater Fort Worth Texas area.

 

I know it is just what I need.

 

Thanks Jack and Nett ( My Cousins ) for making this possible!

 

I will be busy the next few days , so I may not be able to post.

 

Love you guys, and thank you for letting me share recipes with you..

 

GOULASH

1 lb. lean ground beef
1 med. onion
1 c. elbow macaroni
1 qt. V-8 Juice

1 TBSP. Chili Powder

1 tsp. salt
1/4 tsp. pepper

Brown ground beef in heavy skillet. Add onion, salt and pepper, v-8. Bring to a boil. Add macaroni. Cover with tight lid; cook for 10 minutes.

 

 I like to serve with cornbread.. Yum so good..

SPICED FRUIT COBBLER

4 cans or 1 qt. fruit
1 tsp. nutmeg
1 tsp. cinnamon
2 tbsp. sugar
1 pkg. white cake mix
1 1/2 c. water
2 eggs

Place drained fruit slices in bottom of Dutch oven.

 

 Sprinkle with spices and sugar.

 

Blend cake mix, water and eggs.

 

Pour over fruit mixture.

 

Cover and cook 25-35 minutes at 350 degrees.

MEXICAN RED CHILI

1 lb. hamburger meat (lean)
3 lg. jalapenos (seeded and chopped)
1/2 lb. hot sausage
1/2 lb. stew meat
1 c. chopped onion
3/4 c. chopped bell pepper
2/3 c. chopped celery
1 can New Orleans kidney beans
3 tbsp. chili powder
1 tsp. salt
3 lg. cloves garlic, minced
1 c. French onion soup
1 can chopped green chilies
1 can tomatoes
2 cans tomato sauce
1/2 tsp. sugar
1 tbsp. cayenne
1 tsp. oregano
2 tbsp. jalapeno juice
1/4 tsp. garlic powder
3/4 tsp. Tabasco sauce
1/2 tsp. cumin
1/2 tsp. onion powder

Marinate stew meat with jalapeno juice, onion powder and garlic powder.

 

 Refrigerate 24 hours.

 

 Brown hamburger meat with onion and garlic and bell pepper and cumin. Brown sausage; remove brown stew meat.

 

Mix all meat.

 

Add soup, tomato sauce, tomatoes and beans (drained).

 

 Add jalapenos, chili powder,

cayenne, oregano, celery and chili peppers, salt, sugar, Tabasco.

 

Cook at medium heat 2 hours.

CROCK POT STROGANOFF

2 lb. round steak
1/4 c. flour
1/2 tsp. pepper
1/2 tsp. salt
1 tsp. garlic bits
3 tbsp. butter
1 sm. onion, chopped
1 tbsp. soy sauce
2 beef bouillon cubes
1 can cream of mushroom soup
1 c. water

 

Cut steak into 1 x 1/2 inch strips.

 

 Mix with flour, pepper, salt and garlic.

 

Add to crock pot with rest of ingredients.

 

 Cook on low for 5 hours.

 

 Stir occasionally.

 

 Last 1/2 hour, add 1 (8 oz.) package of cream cheese, cubed.

 

 Serve over cooked wide noodles.

Easy Chili

1 cn Kidney beans

1/2 lb Hamburger

1 cn Tomato soup

1 tb Chili powder

1 sm Onion, chopped

Dump all into a pot. Bring to a boil.

 

Turn down and simmer about 30 minutes.

Easy Banana S'mores For Kids

2 Bananas; sliced
2 Flat chocolate bars
2 Small jars marshmallow fluff
Nabisco Honey Maid Grahams

Put 2 bananas slices on a graham cracker,

 add a square of chocolate and a
large spoonful of marshmallow fluff.

 

Put another graham cracker on top and
squish together.

 

Beef and Rice Crisp

1 lb Lean ground beef
1 c Coarsely-chopped onion
1/2 c Coarsely-chopped green pepper
2 tb Ketchup
1/4 ts Salt
1/2 ts Dry mustard
1 1/2 c Cooked rice
1 c Milk
1 (10 oz) can cream of Mushroom soup
1 1/2 c Shredded Cheddar cheese
1 ts Worcestershire sauce
2 c Corn flakes, coarsely crushed
3 tb Butter, melted

Saute beef, onion and green pepper

in a large fry pan until meat is browned;
drain off any fat.

 

 Blend in ketchup, salt and dry mustard.

 

 Turn meat mixture into
a 2 quart round casserole; spread rice on top.

 

 Gradually stir milk into mushroom
soup. Stir in cheese and Worcestershire sauce.

 

Pour over meat and rice layers.

Combine crushed corn flakes and butter;

sprinkle evenly over casserole. Bake in
preheated 375 degree F oven 35 to 40 minutes

 or until hot and bubbly.

 

 

Makes 6servings.

A Quick Applesauce Dessert

 

4 Pieces toast
4 sl Cheese
Nutmeg
1 1/2 c Applesauce
1/4 c Sugar

Add sugar and nutmeg to applesauce.

 

 Put applesauce on toast, about 3
tablespoons on each piece of toast.

 

 Lay a slice of cheese over the sauce.

 

 Bakein a moderate oven until the cheese melts.

 

 Serve hot.

Mimi's Cafe® Carrot Raisin Bread

 

It's dark, moist and delicious. And it comes in a bread basket
 to your table at this French-themed west coast casual restaurant.
 Now the tastiest carrot bread ever can be yours to create at home
 with a couple of grated carrots, molasses, raisins and chopped
 walnuts. You'll be baking this one in the oven for at least an
 hour. That should be enough time to warm up the house and send
 amazing smells wafting through every room. Line the carpet with
 newspaper to catch the family drool.

 

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup plus 2 tablespoons granulated sugar
3 eggs
1/4 cup molasses
1/2 teaspoon vanilla extract
1 cup shredded carrot
1 cup raisins
3/4 cup chopped walnuts
Dark, moist carrot bread is a Mimi's Cafe specialty. Now it's yours.

 

1. Preheat oven to 350 degrees.

2. Combine flour, cinnamon, baking powder, baking soda, 

 and salt in a large mixing bowl.

3. In another bowl, combine oil, sugar, eggs, molasses,

 and vanilla with an electric mixer.

 

 Add shredded carrot and mix.

 

 Add raisins and walnuts and mix well by hand.

4. Pour flour mixture into the other ingredients and stir until
combined.

5. Pour batter into two ungreased 8-inch loaf pans.

 

Bake for 60 minutes, or until done.

Makes 2 loaves.

 

 

Lone Star Steakhouse® Chili

I love copycat recipes, they are so good..

 

When the weather gets cold it's time to fire up the stovetop.
 This chain makes a tasty chili that warms the bones on a nippy
 fall or winter day. This clone recipe is easy-to-make, low-fat and
delicious. And if it's super brisk outside, you might want to add
 an additional tablespoon of diced jalapeno to aggressively stoke
 those internal flames. 

 

1 pound ground beef
1 diced onion
1 tablespoon diced fresh jalapeno pepper
1 15-ounce can kidney beans with liquid
1 14.5-ounce can peeled diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 bay leaf

 

Garnish
grated cheddar cheese
diced onion
canned whole jalapeno chili peppers 
Hot enough for you?
 

 

1. Brown ground beef in a large saucepan over medium heat.

 Drain fat.

2. Add onion and pepper and sauté for about two minutes.

3. Add remaining ingredients and simmer for 1 hour, stirring
 occasionally.

 

Serve one cup in a bowl with the optional cheese,
 diced onion and whole jalapeno garnish on top.

Makes 4 servings.

 

 

Southern Caramel Layer Cake

serves 12-16

For the Cake

8 ounces (1 cup) unsalted butter, softened
2 cups granulated sugar
4 extra large eggs at room temperature
3 cups self rising flour (if using White Lily add an additional 6 Tablespoons of flour)
1 cup whole buttermilk
1 1/2 teaspoons pure vanilla extract

For the Caramel Frosting

2 cups granulated sugar
1/4 cup water
2 Tablespoons light corn syrup
4 ounces (1/2) cup cold butter
1 cup hot heavy cream
Pinch of kosher salt
1/2 teaspoon pure vanilla extract
8 ounces (1 cup) unsalted butter, softened
6 cups confectioners' sugar sifted

Garnish

3/4 cup toasted pecans

For the Cake

Preheat the oven to 350º F.  Spray 3 (9-inch) round cake pans with non-stick baking spray and line the bottoms with a round of parchment paper; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.  Scrap down the sides of the bowl and beat again.  Add the eggs one at a time, beating well after each addition.  Add the flour to the butter mixture in thirds, alternately with the buttermilk, beginning and ending with the flour.  Stir in the vanilla.  Divide the batter evenly among the prepared pans, smoothing the tops with a spatula.

Bake until a wooden pick inserted into the center comes out clean, about 25-30 minutes.  Let the layers cool in the pans for 10 minutes.  Remove from the pans, discard parchment paper, and let cool completely on wire racks.

For the Caramel Frosting

Place the sugar in a large, heavy-bottomed saucepan.  In a small bowl, combine the water and corn syrup.  Pour the water mixture over the sugar, stirring just until moistened.  Cook, without stirring, over medium heat heat until sugar is dissolved.  Increase the heat to medium-high and cook, without stirring, until mixture is golden brown.  (While caramel cooks, brush any sugar crystals on the sides of the pan with a wet pastry brush.) Remove from the heat.  Add the cold butter and stir until melted.  Slowly add the hot cream (mixture will foam), stirring until smooth.  Add the salt and vanilla. (If mixture does not get smooth, cook over low heat, stirring until smooth.)  Set aside and let mixture cool until slightly warm, at least 1 hour.  Reserve 1/3 cup of caramel to drizzle over the assembled cake.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the caramel and softened butter until smooth.  With the mixer on low, gradually add the confectioners' sugar, beating until smooth.  Increase the speed to medium-high and beat until light and fluffy.

Spread the frosting between layers and top and sides of the cake layers.  Drizzle with the reserved caramel sauce.  Garnish with toasted pecans.  Enjoy!

Overnight Cherry Danish

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm milk (110° to 115°)

6 cups all-purpose flour

1/3 cup sugar

  2 teaspoons salt

1 cup cold butter, cubed

1-1/2 cups warm half-and-half  or cream (70° to 80°)

6 egg yolks

1 can (21 ounces) cherry pie filling

ICING:

3 cups powdered sugar

2 tablespoons butter, softened

1/4 teaspoon vanilla extract

Dash salt

4 to 5 tablespoons half-and-half cream

In a small bowl, dissolve yeast in warm milk. In a large bowl,

combine flour, sugar and salt. Cut in butter until crumbly.

 

 Add yeast mixture, cream and egg yolks;

stir until mixture forms a soft dough (dough will be sticky).

 

 Refrigerate, covered, overnight.

Punch down dough. Turn onto a lightly floured surface; divide into four portions.

 

 Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips. 

Place two strips side by side; twist together.

 

Shape into a ring and pinch ends together.

 

 Place 2 in. apart on greased baking sheets.

 

 Repeat with remaining strips.

 

 Cover with kitchen towels; let rise in a warm place until doubled,

 

 about 45 minutes.

Preheat oven to 350°.

 

Using the end of a wooden spoon handle,

 

 make a 1/2-in.-deep indentation in the center of each Danish.

 

 Fill each with about 1 tablespoon pie filling.

 

 Bake 14-16 minutes or until lightly browned.

 

 Remove from pans to wire racks to cool.

For icing, in a bowl, beat powdered sugar, butter,

 

 vanilla, salt and enough cream to reach desired consistency.

 

 Drizzle over Danish.

 

 Makes 3 dozen.

Big Peanut Butter Cookies

 

When cookies are cooled, seal in air tight container or a zip loc bag.

Yummy!

 

1/2 cup Crisco
1/2 cup peanut butter
1 1/4 cups packed dark brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups all-purpose flour
2 teaspoons baking soda

 

 Preheat oven to 275* .

 Beat shortening, peanut butter, brown sugar, egg, vanilla,
 and salt together in large bowl until smooth.

 In a separate bowl combine the flour and baking soda.

 

 Slowly add the dry mixture to the wet mixture while beating.

 Roll 3 balls about the size of a medium egg, roll balls, press them about 1/2 inch flat on an ungreased baking sheet.

 

Bake for 18 to 20 minutes.

 

Be careful not to overcook, or the cookies will not be chewy

 and you may negatively impactthe full enjoyment potential

of the cookie.

Makes about 14 to 16 cookies.

 

 

Texas Beef Brisket

 

Dry Rub:

1/2 cup paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt
3 tablespoons sugar
2 tablespoons chili powder
1 (7 1/2 to 8-pound) untrimmed whole beef brisket

Mop:

12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons minced jalapeno chilies
1 cup purchased barbecue sauce (such as Bull's-Eye)
1 tablespoon chili powder

Mix first 5 dry rub ingredients in small bowl to blend. Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight. Mix first 6 mop ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl;
cover and chill for use in sauce. Cover and chill remaining mop. Preheat oven to 375F. Place brisket, fat side up, in a Dutch oven or other heavy baking pan large enough to hold the brisket. Roast brisket in pan for 3 to 4 hours, basting with mop every 20 minutes, until tender. Transfer brisket to platter; let stand 15 minutes. Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired. Thinly slice brisket across grain. Serve, passing sauce separately.

 

Real Strawberry Shortcake

 

 

6 cups cleaned and sliced strawberries
1 1/2 cups sugar
2 cups (about 9 ounces) cake flour, or use all-purpose
Pinch salt
4 teaspoons baking powder
4 tablespoons cold butter
7/8 cup milk (low-fat is all right)
Sweetened whipped cream

Preheat the oven to 450F.

 

 Toss the strawberries with 1 cup sugar. Mix remaining sugar with flour, salt and baking powder in a bowl or food processor. Cut the butter into bits, and either pulse it a few times quickly in the processor with the dry ingredients or take a little of the dry ingredients, rub a bit of butter into them with your fingers and drop back in the bowl. All the butter should be thoroughly blended. If you are using a food processor, add the milk in a slow stream, pulsing on and off, just to mix. (It is easier than it sounds.) Or slowly add the milk to the bowl, stirring it in with a large spoon until the mixture forms a ball. The mixture should be sticky; use a little more or less milk if necessary. Drop mixture onto an ungreased baking sheet, one heaping tablespoon per cake. Bake about 10 minutes, or until biscuits are golden brown. (Keep an eye on them; once browning starts, it goes quickly.) Let cool a bit; top with strawberries and their juices and the whipped cream.

Fruit-Topped Cream Cheese Tarts

1 (8 oz.) package cream cheese, softened

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1/3 cup lemon juice

1 teaspoon vanilla extract

2 (4 oz.) packages single-serve graham cracker crumb crusts

Assorted fruit (strawberries, blueberries, bananas, raspberries, orange segments, cherries, kiwi fruit)

BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Spoon into crusts.

CHILL 2 hours or until set. Just before serving, top with fruit; brush with jelly, if desired.

Cheese Ball

 
2 packages (8 ounces each) cream cheese
12 to 16 ounces sharp cheddar cheese
1 package (1 ounce) ranch dressing mix
chopped pecans
4 pecan halves
Mix together cream cheese, grated cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to cover. Decorate the top with pecan halves. Refrigerate at least a couple of hours or overnight before serving

Pumpkin Bars With Cream Cheese Frosting

For the Pumpkin Bars:


4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

For the Cream Cheese Frosting:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract


Directions:
Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan.
In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy.
In a large bowl whisk together the flour, baking powder, cinnamon, salt and baking soda.
Hand mix the dry ingredients into the pumpkin mixture until just combined. Do not overmix. Spread the batter into the prepared 13 by 9-inch baking pan. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool completely.
In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Merry Christmas..

 

 

 

From My House To Yours..

Giblet Gravy

Giblets from turkey (liver, heart, gizzard, and neck), cooked

4 cups turkey stock or broth or chicken broth or stock

 

2 teaspoons poultry seasoning

2 heaping tablespoons reserved uncooked cornbread stuffing mix

3 tablespoons cornstarch

1/3 cup cold water

Salt and freshly ground pepper

1 hard boiled egg, sliced

Cornbread Stuffing, recipe follows

Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.

In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.

Cornbread Dressing ( the best you'll ever eat.. )

For The Cornbread:

 2 cups cornmeal ( use yellow )

 1/2 cup flour

1 tablespoon baking powder

 1/4 teaspoon salt

1 tsp. sugar

1/4 teaspoon baking soda

 2 eggs beaten

 1-2 cups buttermilk

 2 tablespoons bacon drippings (substitute vegetable oil if

bacon drippings are unavailable)

For The Dressing:

 3 stalks celery, chopped

 1 medium onion, chopped

 1/3 cup butter or margarine, melted

 12 slices day old bread, crumbled

2 cups turkey or chicken broth

 2 eggs, beaten

 1/4 teaspoon salt

 1 teaspoon poultry seasoning

 1/2 teaspoon sage

 1/4 teaspoon pepper

1 box of Stovetop Stuffing Mix.. Adds that little extra

1 can of Cream Of Chicken Soup

 

First, make the cornbread. Combine cornmeal, flour,

 baking powder, salt, and baking soda. Mix well. Add eggs,

 buttermilk, and

bacon drippings and stir into a batter.

Heat a well-greased 10-inch cast iron skillet in a 450 degree oven

for 4 minutes or until hot. Remove skillet from oven

 and pour

batter into skillet. Bake at 450 for 20-35 minutes or

 until cornbread is lightly browned.

Cool cornbread, then crumble into a large bowl.

Add the stovetop stuffing,

Place celery and onion in a large frying pan with

one tablespoon of cooking oil and cook until tender

 (about 4-5 min.).

Transfer cooked celery and onion, with all remaining ingredients,

 to crumbled cornbread, stirring well.

Spoon dressing into a lightly greased 13 x 9 x 2-inch pan or

 casserole dish.

Bake at 350 degrees F. for 25 to 30 minutes.

 

Serve with Turkey Gravy and Crand\berry Sauce..

Southern Fried Okra

 

 

Vegetable Cooking oil, enough to cover okra completely in frying pan

 

4 cups cut up okra (or one bag frozen)

 

1 egg

 

1/2 cup milk

 

1 cup cornmeal

 

2 tablespoons flour

 

1 teaspoon salt

 

1/2 teaspoon black pepper

 

Heat oil in large frying pan on medium heat.

 

 Use a pan large enough not to crowd the okra.

 

Chop okra into 1 inch pieces (if using frozen,

 

 you can buy it already chopped).

 

Beat egg lightly in a bowl, add milk and stir well.

 

Add okra to the egg/milk wash.

 

Stir to coat okra with mixture and

 

 let sit for 5 minutes in the wash

.

Place the cornmeal, flour,

 

salt and pepper in a separate large bowl and mix

 

Dredge the okra in the cornmeal mix to

 

cover all sides of okra with mix.

 

Place one piece of coated okra in the hot oil

 

and check that it immediately bubbles and sizzles.

 

 If not, the oil is not hot enough.

 

Increase heat until you get the bubbles when adding one piece of okra.

If oil temperature is O.K.,

 

add all the okra to the skillet.

 

Cook the okra, stirring frequently,

 

until it is one shade from burnt (about 15 minutes).

 

 When done, the okra should not be bright green.

 

 It should be brown with a few black (burned) edges.

 

Place cooked okra on paper towels to

 

 absorb some of the oil but do NOT cover.

 

If you need to keep the okra

 

 hot place it in an oven set on low.

 

 The okra will be VERY CRUNCHY!

 

 Serve hot.

 

Note: If you do not want the okra very crunchy,

 

 just cook until golden brown like picture on left below.

Jalapeno Cornbread Recipe

 

2 cups white cornmeal, ( I prefer yellow )

 

6 tablespoons flour

 

1 and 1/2 tablespoons baking powder

 

1/8 tablespoon baking soda

 (omit if you use regular milk rather than buttermilk)

 

1/4 tablespoon salt

 

Dash of black pepper

 

1 cup buttermilk

 

8 tablespoons of cooking oil (or bacon grease)

 

1/2 cup grated medium cheddar cheese

 

1 cup cream style corn - DRAINED WELL

 

1 medium jalapeno pepper, diced

(Adjust the amount to your taste;

 one whole pepper will be just a little tangy.

Use more if you want "hot").

 

1/3 cup onion - diced

Preheat the oven to 400 degrees

 

Prepare the skillet by placing the oil in the

 skillet and roll the skillet or use a paper towel

 to coat the sides of the skillet with oil.

 Place the skillet on the

stove top on medium heat.

In a medium size bowl, combine all

 the dry ingredients and mix well. Add corn,

cheese and jalapeno pepper and mix.

Add 1/2 of the buttermilk and stir.

Slowly, add the hot oil from the skillet,

 leaving about 1 tablespoon in skillet. Stir well.

Place skillet back on the stove top.

Watching the consistency of the

 corn meal batter carefully,

 add additional buttermilk while stirring.

The consistency of the batter

 should look like a thick pancake batter.

 This may require a little more or

 less of the remaining buttermilk.

 If the mix is too thick, add more buttermilk.

 If the mixture is too thin, add more cornmeal.

Lightly sprinkle the skillet bottom

 with dry corn meal and pour in the batter.

Immediately, place skillet in pre-heated oven.

Bake at 400 degrees approximately 25 minutes.

 Watch the cornbread after about 20 minutes

and cook until the top is golden brown.

This may take more than 25 minutes

 according to the consistency of batter

you finished with.

Wonder Fudge

 

1/4 cup butter or margarine
1 pkg (6 oz.) chocolate chips
1/4 cup corn syrup
1 tsp. vanilla
1-1/2 cups confectioners' sugar
2 cups Rice Krispies® 

       Measure butter, chocolate morsels,

 corn syrup, and vanilla into a large saucepan.

  Cook over low heat, stirring constantly until smooth.

  Remove from heat.  Mix in sugar, add cereal.

  Stir until well coated. 

 Press fudge into buttered 8x8" pan.  Chill.

French Country Potatoes

 

 

 4 tsp. margarine, reduced calorie
1/2 cup onion, chopped
1/4 cup mushrooms, sliced
20 oz. potatoes, pared, thinly sliced
1/4 tsp. each dried rosemary,

 crushed; freshly ground black pepper
2 pkt. low-sodium chicken or vegetable broth
1-1/2 oz. Swiss cheese, shredded

       Heat oven to 425ºF (220ºC). 

 Spray casserole with non-stick spray. 

 In a medium skillet, melt margarine,

 add onions and mushrooms;

 cook over medium heat until onion is translucent. 

Stir in potatoes, rosemary and pepper;

transfer to casserole.  In 2-cup measuring cup,

 add broth packets + 2/3 cup water; mix. 

 Pour over potatoes and top evenly with cheese. 

 Bake, covered, 1 hour. 

 Check on this a couple times to keep

 pressing down 'taters into broth and

 keeping them moist.

3 Envelope Beef Roast

 

3 lb. beef roast such as chuck roast
1 env. dry Italian salad dressing mix
1 env. dry ranch salad dressing mix
1 env. dry brown gravy mix
2 cups water

       Put water in a measuring cup, larger than amount of water

 you're using.Add and mix all 3 envelopes to the water. 

 Mix until blended completely.  Brown roast, if desired.

  Add meat to slow cooker.  Pour water,

salad dressing mixture over roast. 

 In slow cooker, cook on High about 4 hours,

 

on Low about 8 hours.

Chocolate Chocolate Chip Cookies

 

2 cups baking mix (Bisquick, Pioneer Brand, etc)

14 ounce can sweetened condensed milk

12 ounce package semi sweet chocolate chips, plus 1 cup chocolate chips

1 egg

1 teaspoon vanilla

4 tablespoons butter, melted

Instructions

Pour 12 ounce package of chocolate chips into bowl and heat in microwave at thirty second intervals, stirring after each, until smooth and creamy.

 

In large mixing bowl, place all other ingredients except for additional cup of chocolate chips (the ones you didn't melt). Mix well until well blended. Add in additional un-melted chocolate chips and mix again until they are incorporated.

 

Drop by spoonfuls onto un-greased baking sheets and bake at 350 for 10-12 minutes.

 

Remove from cookie sheets, cool, and eat. Makes about three dozen cookies.

spritz cookie

Thanks for sharing Christy..

 

 

 

3 1/2 cups all purpose flour

 

1 teaspoon baking powder

 

1 + 1/2 cups softened butter (softened at room temp)

 

1 cup sugar

 

1 egg

 

2 tablespoons whole milk

 

1 teaspoon vanilla

 

1/2 to 1 teaspoon butter flavoring (or other flavoring of your choice. Almond or Lemon would be nice)

 

 

Instructions

In mixing bowl, place butter and sugar and beat with an electric mixer until light and fluffy. Add egg, milk, and flavorings and beat again until well combined. Add in flour and baking powder and beat once more until a good dough is formed (will only take a minute or so), scraping down sides as needed.

 

Place dough in cookie press and add a stencil to the bottom according to cookie press directions. Pipe out onto ungreased cookie sheets and sprinkle with colored sugars. Bake at 375 for 8-10 minutes or until just lightly browned around the edges. Repeat until all dough is used.

*Most spritz cookie dough has to be refrigerated to firm up before use but this one doesn't.
Makes about 6 dozen

Hot And Saucy Cocktail Meatballs

 

2 lb. lean ground beef 
1 cup dry bread crumbs 
2/3 cup finely chopped onion 
1/2 cup milk 
2 tbsp. chopped fresh parsley 
2 tsp. salt 
1 tsp. Worcestershire® sauce 
1/8 tsp. pepper 
2 eggs 
2 bottles (12 oz. each) chili sauce 
2 jars (10 oz. each) grape jelly  

       Heat oven to 400°F (200ºC). 

 Stir all ingredients except chili sauce and jelly.
Shape into 1" meatballs. 

Place in ungreased 13x9x2" rectangular pan,

 or on rack in broiler pan.  Bake uncovered,

 about 20 minutes, or until no longer pink in center

 and juice is clear. 

Heat chili sauce and jelly in Dutch oven

over medium heat, stirring constantly,

 until jelly is melted.  Stir in meatballs until coated.

  Simmer, uncovered 30 minutes more. 

 

 Serve hot with toothpicks.

Spiced Jasmine Rice & Peas

 

 

2 cups jasmine rice, washed
2 tbsp. oil
4 star anise pods
1/4 cup white onions, minced
1 tsp. ginger, minced
2 cups green peas, frozen is fine
1 bunch green onions, chopped
3-1/2 cups water
to taste:  each salt, pepper

Heat a saucepan and in it add oil, onions, ginger and star anise.

  Sauté until translucent and fragrant. 

 Add rice and cold water, along with peas and some salt for flavor. 

Cook 10 - 12 minutes on medium heat, covered with a lid. 

 Once rice is dry, turn heat off and allow to

rest 10 more minutes; add green onions, and fluff it up with a fork.

  Serve nice and hot. 

 

Makes 6-8 servings.

Christmas Divinity

 

2 1/2 cups sugar
1/2 cup water
1/2 cup white corn syrup
2 egg whites stiffly beaten
1 teaspoon vanilla
1/2 cup broken nut meats (optional)
Pinch of salt
Food coloring (optional)

Beat the egg white in a large bowl and set aside. In a saucepan, boil the sugar, water and syrup while stirring gently. The mixture is done at 235* or if it forms a soft ball when a tablespoon full  is dropped into cold water.
Pour the mixture over the beaten egg white, beating  continually. Add vanilla, nuts and a pinch of salt. Add a few drops of red or green food coloring if desired. Beat this mixture until it is almost hard, then drop by the teaspoonful onto waxed paper.

Makes about 35 - 40 pieces.

Holiday Fruit Salad

 

4 red apples (peeled and diced)
4 oranges (peel and pulp cleaned out of each slice)
3/4 cup chopped pecans
40 red seedless grapes (sliced into fourths)
2 snack size boxes of raisins
1/2 cup shredded coconut
2 to 3 tablespoons mayonnaise
2 to 3 tablespoons sugar

Mix all ingredients together and put it into the refrigerator for about 2 hours before serving.

Tortilla Snowflakes

 

6 flour tortillas

Canola or vegetable oil for baking

Confectioners' sugar

Edible glitter (optional)

How to make itHeat the oven to 400 degrees.

Warm the tortillas (about 15 seconds)

 in the microwave.

Individually fold the tortillas in half once

and then in half again, so that you

 end up with a shape that resembles

 a wedge of pie (it will be thick).

 Using clean scissors, cut triangle,

circles, or squares out of the edges,

as if you were making paper snowflakes.

 Unfold the tortillas.Lightly brush the

 tops of the snowflakes with canola

or vegetable oil and place them

on a cookie sheet slightly apart.

Bake them until lightly browned and crisp

(about 4 minutes). Sift confectioners' sugar

 on the snowflakes while warm.

For an extrasparkly effect,

 you can sprinkle on a bit of edible

glitter. Makes 6.

Apple Cake with Vanilla Cream Sauce

Apple cake

7 medium apples (any baking apple will do)

1 1/4 cup canola oil

1 cup sugar

3 large eggs

3 cups whole wheat flour ( or all purpose flour or

 half and half whole wheat and all purpose)

1 tsp ground cinnamon

Cream sauce

2 cups heavy cream

1/2 cup sugar

8 tbsp butter

1 tsp vanilla extract

Directions

Preheat oven to 350 F. Grease a 13 X 9" baking pan.

Rinse core and slice the apples into a bowl and set aside.

 

With an electric mixer, beat the oil, sugar and

eggs together until creamy.

 

 Fold the whole wheat flour and cinnamon

 into the egg mixture.

Stir the sliced apples until well blended.

Pour the batter into the pan and bake for

 45 minutes to 1 hour until golden.

For the Cream sauce.

 

 In a saucepan,

 

combine all the sauce ingredients and

 bring to a boil over medium heat,

 

 stirring constantly. Reduce heat and continue

 to stir until mixture thickens slightly 10-15 min.

 

 Serve warm over Apple Cake

Pineapple Dessert Cake

 

 

1 yellow cake mix

(baked according to pkg. directions)

1 pkg. (3.4 oz.) vanilla pudding

1 cup milk

1 pkg. (8 oz.) cream cheese, softened

1 can (20 oz.) crushed pineapple

garnish: Cool Whip®

 

 

       Bake yellow cake mix according to pkg.

 directions in a 9x13" pan.  Cool cake completely. 

 Mix milk, pudding and softened cream cheese.

  Spread mixture over cake. 

Drain pineapple well and

pour over pudding/cream cheese mixture.

  Garnish with whipped topping. 

 

 Store cake in refrigerator.

Crockpot Cajun Wings ( A larger batch of this sounds good for family and friend

3 lb. chicken wings, split, tips removed

1 bottle (18 oz.) sweet Baby Ray's®

spicy Barbecue Sauce

2 tsp. cayenne pepper

1/4 tsp. salt

2 tsp. black pepper

1/2 tsp. minced garlic

1 tsp. dry minced onion flakes

3 tbsp. Worcestershire® sauce

2 tbsp. jalapeno sauce

1 tbsp. each Tabasco® sauce,

Cajun seasoning

       In a large bowl combine everything. 

 Dump it all into a crockpot. 

Heat on Low for 5 hours. 

Place wings under broiler awhile

before serving, if desired,

 brushing with sauces. 

Cajun Meatloaf

 

1 egg, beaten

1/2 cup catsup

1 tsp. each hot pepper sauce, salt

3/4 tsp. each black pepper, cayenne pepper

1/2 tsp. each chili powder, ground cumin

1/4 tsp. each garlic powder, onion powder

1-1/2 lb. ground beef (for milder taste of spices use 2 lb.)

3/4 cup dry bread crumbs

optional:  Can add 1 cup of chopped onion to mine at this point.

       Heat oven to 350ºF 

 

  In a large bowl combine the first 10 ingredients. 

 (Thru onion powder)  Wire whisk them all.

  Add ground beef, bread crumbs and onion and mix well.

  Shape into a loaf and bake 50 - 60 minutes. 

 

  Makes 6-8 servings.

Diamond Santa Cookies

1/3 cup shortening   1/3 cup butter or margarine   3/4 cup granulated sugar   1 teaspoon baking powder   Dash salt   1 egg   1 tablespoon milk   1 teaspoon vanilla   2 cups all-purpose flour   4 cups sifted powdered sugar   1 teaspoon vanilla   3 to 4 tablespoons milk   Miniature semisweet chocolate pieces, small red cinnamon candies, coconut,  decorative candies

 

In a large mixing bowl beat shortening

 and butter or margarine with

 an electric mixer on medium to high

 speed for 30 seconds. Add

granulated sugar, baking powder,

 and salt. Beat until combined.

Beat in egg, 1 tablespoon milk,

and 1 teaspoon vanilla. Beat in

 as much of the flour as you

can with the mixer. Stir in remaining flour

 with a wooden spoon.

 Divide dough in half.

Cover and refrigerate about 3 hours

 or until chilled dough is easy to handle.

 

Roll half of the dough at a time

1/8 inch thick on a lightly floured surface.

 Cut dough into diamond shapes

 (2-1/2 to 3-1/2 inches across);

 bend the top point of each diamond

 to the side to make Santa's hat. (Or,

use Santa cookie cutters.)

Place 1 inch apart

on ungreased cookie sheets.

 

Bake in a 375° F oven for

 7 to 8 minutes or until the bottoms

are lightly browned. Cool

on cookie sheets for 1 minute.

Remove cookies to wire racks;

 cool completely.

 

For icing, stir together the sifted powdered sugar, 1 teaspoon vanilla, and enough milk (about 3 to 4 tablespoons) to make icing of drizzling consistency. Divide in half. Tint one half with drops of red food coloring.

 

Dip top third of each cookie into

 red-tinted powdered sugar icing

 for Santa's hat; place cookies on a

wire rack and sprinkle a bit of

 coconut on edge of hat for fur trim

 and at the tip for a pompom. Dip

 bottom third of each cookie

 into white powdered sugar

icing for Santa's beard, and return

 cookiesto wire rack; sprinkle beard

with coconut and allow icing to dry slightly.

 Place a cinnamon candy in center for a nose

and two miniature semisweet chocolate

 pieces for eyes. Let dry completely.

Makes about 42 cookies