Side Dishes
BROCCOLI
SALAD
Georgianna Hughes
5 or so
broccoli florets.
1 pound bacon
(fried crispy/then crumble).
2 tablespoons
red onion chopped very fine.
1/2 cup Craisins.
1/2 cup chopped pecans.
Dressing:
1 cup mayonnaise.
1/4 cup sugar
3 to 4 tablespoons of apple cider vinegar.
Fry bacon while chopping broccoli florets. In a bowl combine broccoli, red onion, Craisins, pecans, and crumbled bacon. Mix up dressing and pour over broccoli
mixture. DELICIOUS, and looks like the
holidays too!!! (Play with it, and make
it all your own. You can add more
onions, more pecans, etc., and if you don't like Craisins
you could use cherry tomatoes.)
Holiday
Meat Balls
Jarrie E. Schaefer
2 15-oz. bottles of ketchup
2 cups blackberry wine
2 12-oz. jars apple jelly
2 lbs frozen, precooked meatballs, or your personal family recipe for
meatballs.
1. Heat ketchup, wine and jelly
in slow cooker on high.
2. Add meatballs.
3. Cover. Cook on high 4-6 hours if meatballs are
frozen, 3 to 4 hours if not.
This recipe is quick and easy!!
Morning
Quiche
Lana Coffman
4 eggs, well beaten
1-1/2 cups heavy cream
1-1/2 cups shredded cheddar cheese
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 cup finely chopped onion
1/4 cup chopped black olives
1/2 cup cooked, crumbled and drained bacon or sausage (substitute cubed
or shredded ham, if desired)
One 9-inch deep dish pie crust.
Line pastry shell with aluminum foil.
Bake at 400 degrees for 5 minutes. Remove foil. Bake at same temperature for additional 5-7
minutes, until nearly done. Remove from
oven. Reduce oven temperature to 325
degrees. While pie crust is in over,
cook and drain bacon. Beat eggs, then
add cream, seasoning, chopped onion, and olives. Mix in cheese. Crumble bacon and stir into the mixture; pour
into the pie crust. Bake for 45 minutes
to 1 hour. Quiche is done when toothpick
inserted in the center of the quiche is dry when removed. allow to set 10-15 minutes before slicing and
serving. Serves 6.
Sweet
Potato Souffle with Glaze
Judy Deal
3 c. cooked mashed sweet potatoes (canned sweet potatoes work just as
well)
1/2 c. sugar
1/3 c. milk
2 eggs
1 tsp vanilla
1/2 c. butter, melted
Combine ingredients and mix
well. Put in buttered 12 x 12 inch casserole.
TOPPING:
1 c. light brown sugar
1 c. chopped nuts (pecans are fabulous)
1/3 c. flour
1/3 c. butter, melted
Mix topping and crumble on top of sweet potato casserole. Bake in oven at 350 for 25 to 30 minutes.
BACON
AND WATER CHESTNUTS
Pamela Simpson
Cut pack of bacon in half.
Wrap water chestnut in half slice of bacon
Put in oven on broil until the bacon is crisp.
Mix 2 cups of catsup and 1 cup of sugar
Add your bacon wrapped water chestnuts into your catsup/sugar
mixture and bake at 350 degrees until hot.
From Fix-It and Forget-It
Cookbook
Karen L. Webb
6-8 medium sweet potatoes
1/2 tsp salt
1/4 cup butter, melted
20-ounce can brushed pineapples, undrained
1/4 cup brown sugar
1 tsp nutmeg
1 tsp cinnamon
1. Cook
sweet potatoes until soft. Peel. Slice and place in slow cooker.
2. Combine
remaining ingredients. Pour over sweet
potatoes.
3. Cover.
Cook on high 4 hours.
2 large sweet potatos
1 c. sugar
1/4 t. nutmeg
1/4 t. cinnamon
1 c. Milnot
1 stick of butter
1/4 c pecans (optional)
1/4 c coconut (optional)
Grease clean potatos, bake in 400 degrees
until soft. Remove skins, mash, and
combine with other ingreds., spread in casserole
dish, and bake at 375degrees for 30 minutes. Remove and cover with
marshmallows. Return to bake for 5-7
minutes or until marshmallows are toasty!!
These are the best! Even if you
hate sweet potatos, you WILL love these. I promise.
I did!
Cranberry-Jalapeno Relish
12 oz pkg of fresh cranberries
1 medium jalapeno, cut in quarters
3/4 c. sugar
1 green onion, cut in quarters
1 t. dried cilantro (or more if fresh)
scant of cumin
Coarsely chop in food processor and chill overnight!! Sweet and spicy!! ~YUM~
Spicy Deviled Eggs
1 dz eggs, boiled
Season to taste with mayo, mustard, salt and pepper
Add Trappey's jalapeno (finely chopped and as
many as you want) instead of pickle relish
Sprinkle with cayenne pepper and a little paprika
8 ounce
package of cream cheese
4 C. Shredded cheddar cheese
2 T. milk
2 T. grated onion
2 T. worcestershire
sauce
1/2 to 3/4 tsp garlic powder
Finely chopped pecans
Let cream cheese and cheddar cheese stand at room temperature until softened. In mixer bowl, combine cheese, onion, milk, garlic powder and worcestershire. Beat with electric mixer until fluffy. Shape into a ball. Chill 30 minutes until slightly firm. Roll cheese ball in the chopped pecans. Chill at least 1 hour more until cheese ball is firm. Serve with crisp crackers.
Amish
Broccoli Dish
2 10-oz bags frozen broccoli
4 oz Velveeta cheese
1 10.75 oz can cream of mushroom soup
1/2 tsp. salt
2 c. crushed croutons
5 tbsp melted butter
Cook and drain broccoli. Cream
together cheese and mushroom soup; mix in broccoli and salt. Place in greased (I spray with Pam) 3-qt
casserole dish. Mix croutons and melted
butter and pour over top of casserole.
Bake at 350 degrees for 20 minutes.
2 cans of crescent rolls
1 lb sausage (mild, medium or hot)
1 block (8 oz) cream cheese
Brown and drain the sausage in skillet, add cream cheese until melted
and mixed in with sausage.
Roll out 1 tube of crescent rolls on bottom of cookie sheet. Spread the sausage and cream cheese mixture
over the dough. Roll out the second tube
of crescent rolls and place on top of sausage and cream cheese mix, using
fingers to pinch the edges together like a pie crust. Cut a slit in top of crust. Bake at 375 for 14 to 18 minutes or until
golden brown. Cut and serve while
warm. Delicious and so easy!!! Can be used for a quick breakfast on a
holiday or an appetizer!
Enjoy
(This
is a half recipe. A full recipe requires
a deep 9 x 11 inch casserole dish)
1/2 pound
Elbow Macaroni
2 + teaspoons,
Salt
Pepper to taste
1 1/4 +
cups grated parmesan cheese
1/2 to 1
cup cheddar cheese
1 pound Ground
beef
1 medium onion
1/2 teaspoon
Parsley
1/8 teaspoon
Cinnamon
1/8 teaspoon
Nutmeg
1/2 of one
6 ounce can Tomato Paste
1/2 cup Dry
Red Wine
5 Eggs
1/4 cup of
Butter/Margarine
1/2 cup
Flour
3 cups warm Milk
1/2 pound
ELBOW MACARONI
Cook and put on
bottom of large (deep) casserole dish.
1/2 teaspoon
SALT
1/8 pound
MELTED BUTTER/MARGARINE
1/2 cup
GRATED PARMESAN CHEESE
Mix & pour
over noodles.
1
lb GROUND BEEF
1
medium ONION, chopped
1/2 tablespoon
PARSLEY
SALT
& PEPPER
1/8
teaspoon CINNAMON
1/8
teaspoon NUTMEG
1/2 of
one 6 ounce can TOMATO PASTE
1/4 cup
DRY RED WINE
Fry GROUND BEEF
with ONIONS, PARSLEY, SALT & PEPPER to taste, CINNAMON, NUTMEG, TOMATO
PASTE, & WINE. Spoon over noodles.
2
lightly beaten EGGS
1/8
cup GRATED PARMESAN CHEESE
Combine and
pour over ground beef mixture (allow to seep through to noodles by poking holes
through GROUND BEEF and noodles. Be
careful not to pull up noodles)
1/4 cup
BUTTER/MARGARINE
1/4 cup
FLOUR
1 1/2
teaspoon SALT
3
cup WARM MILK
3
EGGS
Melt
BUTTER. Add FLOUR, SALT & MILK. Stir and heat over low to med. Heat, allowing
to thicken and set aside (if mixture is too hot, put pan in warm or cool water
and stir to cool). Beat 3 EGGS and add
slowly to milk mixture. Add about ? to 1
cup of cheddar &/or parmesan cheese.
Pour gently over ingredients in casserole dish. Sprinkle with cheddar &/or Parmesan
cheese.
Bake
at 350 for 45 minutes.
Kathleen Pinkowski
Heat oven to 375 degrees.
6 medium-sized sweet potatoes, peeled, quartered, boiled.
1/2 c. orange juice
1 t. salt
1/2 t. ground ginger
1/4 t. pepper.
5 T. butter
1 egg
1/4 c. brown sugar
1/4 t. cinnamon
1/4 c. chopped pecans
1. Mash potatoes. Add orange juice, salt, ginger, pepper, 2 T
of butter, and egg. Spoon into buttered
casserole.
2. In small saucepan, combine
remaining butter, sugar and cinnamon.
Cook over low heat, stirring frequently (about 3 minutes). Spread on top of potatoes and sprinkle with
nuts.
3. Cover; bake 15 minutes. Uncover; bake 15 minutes longer.
Ingredients:
1 green apple
1 red apple
1 pear
2 bananas
1 small jar of cherries
1 bunch of grapes (red or green)
1 small can of diced peaches
1 small bag of chopped walnuts
1 bag of minin marshmallows (color can be fun)
2 cups plain yogurt
1 Tblspn of lemon juice
Clean, core and cube the apples and the pear. Slice the bananas. Drain
the cherries and the peaches. In a large mixing bowl combine all of the
ingredients. Place in the refrigerator to chill for at least 1 hour before
eating. Enjoy.
Casseroles
BROCCOLI-RICE
CASSEROLE
Jamie May
This is an easy, but delicious, side dish my family loves.
INGREDIENTS
2 (10 ounce) packages frozen chopped broccoli
3 cups instant rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups water
1 (16 ounce) package processed American cheese, cubed
1 tablespoon butter
1 bunch celery, chopped
1 large onion, chopped
salt and pepper to taste
DIRECTIONS
Cook broccoli and rice according to package directions.
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over low heat, mix cream of mushroom soup, cream of
chicken soup,
and 1 1/4 cups water. Gradually stir in cheese until melted.
Be careful that the cheese doesn't burn.
Melt butter in a large skillet over medium-high heat, and saute celery and
onion until soft.
In a large mixing bowl, combine broccoli, rice, soup and cheese mixture,
celery and onion. Season with salt and pepper. Pour mixture into a 9x13
inch baking dish.
Bake in the preheated oven for 45 minutes, until bubbly and lightly
brown.
Cranberry
Dishes
Cranberry
Salad
Diane Shull
1 can crushed
pineapple
One 18-ounce
package JELL-O, strawberry or cherry flavor
1 can whole
cranberry sauce
1 finely
chopped apple
3 stalks finely
chopped celery
Place crushed
pineapple in pot on stove. Add JELL-O
and stir until starts to boil and the JELL-O "melts." Remove from heat. Add cranberry sauce, apple, and celery. Mix well.
Place in glass container and chill in refrigerator until ready to serve.
HINT: Lightly spray glass container with Pam before
adding mixture. This allows the salad to
come out easily, without sticking to the container.
Turkey
TURKEY
BRINE
Holly Struve
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice
water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove
from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the
night before) combine the brine and ice water in a clean 5-gallon bucket. Place
thawed turkey breast side down in brine, cover, and refrigerate or set in cool
area (like a basement) for 6 hours. Turn turkey over once, half way through
brining.
A few minutes before roasting, heat oven
to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a
microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside
and out with cold water. Discard brine.
Place bird on roasting rack inside wide,
low pan and pat dry with paper towels. Add steeped aromatics to cavity along
with rosemary and sage. Tuck back wings and coat whole bird liberally with
canola (or other neutral) oil.
Roast on lowest level of the oven at 500
degrees F. for 30 minutes. Remove from oven and cover breast with double layer
of aluminum foil, insert probe thermometer into thickest part of the breast and
return to oven, reducing temperature to 350 degrees F. Set thermometer alarm
(if available) to 161 degrees. A 14 to 16 pound bird should require a total of
2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes
before carving.
Desserts
ALMOND
JOY CAKE
Georgianna Hughes
2 cups flour
2 cups sugar
1 cup water
1 stick oleo (margarine)
1/2 cup shortening
2 eggs
3-1/2 tablespoons cocoa
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
Mix sugar and flour in large bowl.
Mix oleo, water, shortening, and cocoa in sauce pan and bring to a
boil.
Pour over flour and sugar mixture.
Mix well.
Add rest of ingredients.
Bake at 350 degrees for 22 minutes in a 9x13 pan. (The batter is thin.)
For the 1st frosting: 1 cup
sugar, 1 cup evaporated milk, 24 large marshmallows, and a 7-ounce package of
coconut. Melt sugar, milk, and
marshmallows in a pan. Bring to a
boil. Add coconut and pour over cake
while cake is still hot.
For the 2nd frosting: 1 stick
oleo, 12 ounces semi-sweet chocolate chips, and 1 cup of chopped nuts. Melto oleo and
chocolate chips. Add nuts and spread on
cake. HOPE YOU LIKE!!!
NOTE: To make is
"simple," you could use a chocolate cake mix and then just add both
frostings.
Pumpkin
Roll with Cream Cheese Filling
Debra Cranfill
Cake Filling
Powdered sugar 1
pkg (8 oz) cream cheese, softened
3/4 cup flour 1
cup sifted powdered sugar
1/2 tsp baking powder 6
tablespoons butter or margarine, softened
1\2 tsp baking soda 1
tsp vanilla extract
1\2 tsp cinnamon powdered
sugar
1\2 tsp cloves
1\4 tsp salt
3 large eggs
1 cup sugar
2\3 cups pumpkin
1 cup walnuts (optional)
Preheat oven to 375 degrees.
Grease 15 x 10 inch jelly roll pan, line with parchment paper. Combine flour, baking powder, baking soda,
cinnamon, cloves, and salt in small bowl.
Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flower mixture. Spread evenly into prepared pan. Sprinkle with nuts, if desired. Bake for 13-15 minutes or until top of cake
springs back when touched. Immediately
loosen and turn cake onto kitchen towel that has been sprinkled with powdered
sugar. Carefully peel off parchment
paper. Roll up cake and towel together,
starting at a narrow end. Cool.
Filling-Beat cream cheese, powdered sugar, butter
and vanilla in small bowl until smooth.
After cake is cooled, unroll cake carefully, remove towel. Spread cream cheese misture
over cake. Reroll
cake. Wrap in plastic wrap and
refrigerate at least 1 hour. Sprinkle
with powdered sugar before serving.
Makes 10 servings.
Snickerdoodles
Rhonda Way
Ingredients:
2 teaspoons ground cinnamon
1 1/2 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 cups flour
3/4 cup cocoa
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
Preheat oven to
400F. Combine sugar, butter, vanilla and eggs. Mix well. Stir in flour, cocoa,
cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch
balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon.
Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until
set. Immediately remove from cookie sheets.
Chex
cereal mix
Rhonda Way
Ingredients
1 box of Chex cereal
1 jar of Kayro syrup
1 bag of
almonds
3 sticks of
butter (melted).
Mix all above
ingredients together and form into balls or however you prefer. Allow to sit to 30 minutes. Place into bags or into a baking dish if for
the family. This is great to hand out
to the teachers at school and they love
it.
Upside-Down
Fruit Cakes
Connie Vance
1
box light yellow cake mix
2 fresh pears,
peeled and sliced thin
2 tbsp brown
sugar
1 tsp cinnamon
Prepare cake mix
according to package directions, substituting applesauce for oil if
desired. Spray 9 x 13 inch baking pan
with vegetable oil cooking spray. Place
pears evenly over bottom of pan.
Sprinkle with brown sugar and cinnamon.
Pour cake batter over fruit mixture.
Bake according to package directions.
Drizzle apple topping over warm cake.
Servies 24.
THUMB
PRINT COOKIES
Tonya D. Mack
You will need...
1/2 cup butter, 1 cup sugar, 4 eggs, 1 teaspoon baking powder, 2
teaspoons vanilla, 3 cups flour, bag of walnuts, 1/2 stick oleo, 1-1/2 cup
powdered sugar, 2 tablespoons of milk.
Hand mix
1/2 cup butter
1 cup sugar
3 egg yolks and 1 whole egg (keep egg whites to roll the cookie dough
in)
Then mix in
1 teaspoon of baking powder
1 teaspoon of vanilla
3 cups of flour
(If dough is to dry add 1 teaspoon of water until soft)
Roll 1" of dough into to egg white, then roll into walnuts, place
on cookie sheet and place you thumb in the middle of the dough to form a thumb
print, cook at 350 degrees for about 10 minutes.
ICING
1/2 stick of oleo, sotened
1-1/2 cups powdered sugar
Add milk, not quite 2 tablespoons
1 teaspoon vanilla
When cookies are cool place icing where you made the thumb print in the
cookie. You can add red or green food
color to the icing to make Christmas colors.
SNOWBALL
COOKIES
Tonya D. Mack
3/4 cup shortening
1/4 cup butter
2 cups flour
1 teaspoon vanilla
1 tablespoon almond extract
1 cup crushed walnuts
Mix together all ingredients and form into balls. Bake on greased cookie sheet for 25 minutes
at 325 degrees. When cool, roll in
powdered sugar.
NUTMEG
MELTAWAYS
Tonya D. Mack
1 cup butter-softened
1/2 cup sugar
1 teaspoon vanilla
2 cups flour
3/4 cup ground almonds-toasted
1 cup powdered sugar
1 tablespoon ground nutmeg
In a mixing bowl, cream butter, sugar and vanilla, gradually add flour;
mix well. Stir in almonds. Shape in to 1 inch balls; place on ungreased cookie sheet, bake 300 degrees for 18-20 minutes
until bottoms are brown. Combine
powdered sugar and nutmeg, roll cooled cookies in sugar mixture.
SANTA'S
WHISKERS
Tonya D. Mack
2 sticks butter-softened
3/4 cup sugar
1 egg
1/4 cup milk
1/2 teaspoon vanilla
1/2 teaspoon coconut extract
1/4 teaspoon salt
2 cups flour
3 cups coconut
1 cup red and green candied cherries-chopped
Beat butter, sugar, egg, milk, extracts and salt in a large bowl with a
mixer till blended. On low speed beat in
flour. Stir in cherries and 1 cup
coconut. Drop rounded teaspoons into
remaining coconut and gently coat. Place
on ungreased cookie sheet and bake at 350 degrees for
15 minutes.
Black
Walnut Balls
Bridget M. Shaw
1/2 Cup Butter
3 Tablespoons
Sugar
1 Cup Flour
1/2 Cup
Walnuts chopped
1/2 Cup of
Powdered Sugar
Cream Sugar
and Butter together. Add Flour and
Walnuts.
Mix
together. Once mixed together roll into
1 inch balls.
Place on a cookie
sheet and bake at 350 degrees for 18-20 minutes.
Roll each ball
in powdered sugar, as soon as, removed from the oven (do not let cool before
rolling in the powdered sugar) they must be warm.
Dirt
Cake
Bridget M. Shaw
20 ounces
Oreos, Crushed.
1/2 stick
Butter.
1-- 8 ounce
container of Cream Cheese.
1 Cup Powder
Sugar
3-1/2 Cups
Milk
12 ounces Cool
Whip.
2--3-1/2
ounces Vanilla Pudding.
Cream Butter,
Cream Cheese, and Sugar together with a mixer.
Add Milk, Cool whip, and Pudding to creamed mixture. Mix until smooth consistency. Cover and Chill overnight. Add Crushed Oreos to the top of the chilled
mixture before eating.
Easy
Dessert
Aubray Ahlefeld
Ingredients: Two packages of
crescent roll dough, two 8 oz pks of cream cheese, 1
cup of sugar and 1 tsp of vanilla
You put one package of crescent
roll dough on bottom of greased 8 x 11 pan, then mix cream cheese, sugar and
vanilla, spread that on top of dough, put other pkg
of crescent roll dough on top of that.
Then you can sprinkle with cinnamon and sugar on top. Then bake at 350 for 30 minutes.
Lime Pie
Diane Shull
Two 9-inch
Graham Cracker crusts
1 can sweetened
condensed milk
One 12-ounce
container Cool Whip
1 package
lemon-lime KOOL-AID
1 lime
Pour milk in
bowl. Sprinkle KOOL-AID on milk and stir
until KOOL-AID is mixed well. Fold in
the Cool Whip until evenly mixed. Place
mixture into pie crusts. Slice the lime
and place on top of pies for a festive look.
Immediately place in refrigerator and chill until ready to serve.
Tiffany Condren
(1) Mix together with pastry cutter:
1 dry yellow cake mix (reserving 1 cup of the mix for later) - 1 stick
margarine; mix into this 1 egg.
Press this mixture into a 9 x 13 pan greased baking pan.
(2) Now, in a bowl, mix together:
13-oz. canned pumpkin - 4 eggs - 1/2 c. milk - 1-1/4 cups brown sugar - 1 teas.
nutmeg - 1 teas. cinnamon
Pour this mixture over the crumb mixture
in baking pan.
(3) For crumbly crust: Take your 1-cup of
reserved dry cake mix, add 1/4 c. granulated sugar, 1/4 cup margarine, 1 teas.
cinnamon and 1 teas. pumpkin pie spice. Cut this mixture together with a pastry
cutter. Then sprinkle this over the mixture in the pan. This makes a nice
crust.
Bake at 350 degrees for 45-50 minutes. Top with whipped topping.
(I like this recipe better than pumpkin
pie because it is sweeter and a lot easier to make.)
Grandma's
pound cake. It is the best I have ever
eaten.
Nelia Cataldo
THIS MUST BE IN A COLD OVEN, MEANING DO NOT PREHEAT
INGREDIENTS:
1 stick of Parkay (any margerine)
(1/2 cup)
2 sticks of butter (real butter, salted or unsalted) (1 cup)
1 block of cream cheese (8 oz package)
6 large eggs
ALL OF THE ABOVE SHOULD BE AT ROOM TEMPERATURE
3 cups of sugar
2 cups of Swan Down cake flour
dash of salt
1/2 tsp baking powder
2 tsp real vanilla extract (can use 1 tsp vanilla and 1 tsp lemon)
DIRECTIONS:
1. Cream butter, Parkay, and cream cheese.
2. Add sugar.
3. Sift flour, salt and baking
powder together in a separate bowl.
4. Add 1 cup of flour mix to the
butter mix. Mix.
5. Add 3 eggs at once - mix well.
6. Add 1 cup of flour mix - mix
well.
7. Add last 3 eggs at once - mix
well.
8. Add last cup of flour mix -
mix well.
9. Add vanilla - mix well.
10. Spray poundcake
pan or bunt pan with Baking spray with flour.
11. Pour in pan.
12. Turn oven on 300 and bake for
90 minutes.
13. Cool on rack at least 30
minutes.
Turtle
Pumpkin Pie
Mary Willis
1/4 cup plus 2 TBSP. caramel topping divided
1 Graham Cracker Pie Crust (6 oz)
1/2 cup plus 2 TBSP. pecan pieces, divided
1 cup cold milk
2 pkg (4 servings each) Vanilla Flavor Instant
Pudding and Pie Filling
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub 8 oz. cool whip thawed and divided
Pour 1/4 cup caramel topping into crust.
Sprinkle with 1/2 pecan pieces.
Beat milk, dry pudding mixes, pumpkin and spices with whisk until
blended.
Stir in 1-1/2 cups whipped topping.
Spread onto crust.
Top with remaining whipped topping.
Refrigerate 1 hour.
Top with remaining caramel topping and pecan pieces before serving.
Makes 10 one-slice servings, but these are small slices. Trust me, make 2 pies! LOL!!!
YUM-OH!!!
Orange
Chip Muffins
Shelia Koontz
3 cups flour
1 tbsp baking powder
1 tsp salt
1 cup sugar
1 cup orange juice
2/3 cup oil
2 eggs
1 can (11 ounces) mandarin oranges, drained and coarsely chopped
2/3 cup mini chocolate chips
Topping
1 cup shredded coconut
1/3 cup sugar
2 tbsp butter, melted
1. Heat oven to 375. Place 24 paper or foil liners into 2 muffin
pans.
2. In a large bowl, whisk flour,
baking powder, baking soda and salt. Set
aside.
3. In another bowl, beat together
sugar, orange juice, oil and eggs. On
low, beat in the flour mixture until combined.
Fold in the oranges and chocolate chips.
Beat on medium for 1 minute.
Spoon batter equally into the lined muffin pans.
4. Topping: In a small bowl, stir together coconut, sugar
and melted butter.
5. Bake at 375 for 20
minutes, or until toothpick inserted into center of a muffin comes out clean. Cool lightly on wire rack before removing
from pan.
Golden Rum Cake
Christine Bergman
INGREDIENTS
·
1
cup chopped walnuts
·
1
(18.25 ounce) package yellow cake mix
·
1
(3.4 ounce) package instant vanilla pudding mix
·
4
eggs
·
1/2
cup water
·
1/2
cup vegetable oil
·
1/2
cup dark rum
·
1/2
cup butter
·
1/4
cup water
·
1
cup white sugar
·
1/2
cup dark rum
DIRECTIONS
Preheat oven
to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of
the pan.
In a large
bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and
1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the
preheated oven for 60 minutes, or until a toothpick inserted into the cake
comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving
plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat
until all glaze is used.
To make the
glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a
boil over medium heat and continue to boil for 5 minutes, stirring constantly.
Remove from heat and stir in 1/2 cup rum.
Susan Baker
2 pkg. Pillsbury crescent
rolls
2 cups of sugar
3 8-ounce pkg. cream cheese
softened
1 teaspoon vanilla
3 tablespoons butter
1/4 cup sugar
Unroll 1 pkg. of crescent rolls, press all seams together and place into
the bottom of a greased 10 x 13 baking dish.
Beat cream cheese, 2 cups of sugar together and then add vanilla. Pour over top of crescent rolls. Unroll other pkg. of crescent rolls, press
seams together, and place on top of cream cheese mixture. Melt 3 tablespoons of butter and brush over
top of the crescent roll and sprinkle with sugar. Bake at 350 degrees for 20 to 30 minutes or
until crescent rolls are lightly browned.
Cool and cut into squares.
Nancy Inglefield
1 can (29 ounces) plain pumpkin
1-1/2 cups fat free milk
1/4 cup fat free dry milk
6 large egg whites (I use egg beaters)
1/4 cup sugar (I use Splenda)
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground allspice
1 package (9 ounces) yellow cake mix
1/3 cup packed light brown sugar
4 tablespoons chilled butter, cut into small pieces (I use a low fat
margarine)
3/4 cup chopped pecans (optional)
Preheat the oven to 350. Coat a
13 by 9 baking dish with cooking spray.
In a large bowl combine the pumpkin, milk, dry milk. Using a mixer on medium speed beat until
smooth. Beat in egg whites, sugar, cinnamon and allspice. Pour into the prepared baking dish.
In a medium bowl combine cake mix, brown sugar and butter. Myocardial infarction with your fingers to
form crumbs. Sprinkle over the pumpkin
mixture. Top with pecans.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for 15 to 20 minutes or until a wooden pick
inserted in the center comes out clean.
Cool on a rack. Cooling is
important.
Even better next day (if it lasts that long).
Makes 16 servings: Per serving:
235 calories, 7 g protein, 35 g carbohydrates, 9 g fat, 3 g saturated
fat, 10 mg cholesterol, 200 mg sodium, 3 g dietary fiver.
Diet exchange: 1/2 starch, 1/2
milk, 1/2 other carbohydrate, 1/2 lean mean, 1/2 fat. Carbohydrate choices 2.
Tina Preston
1/2 cup (1 stick) butter, softened.
3/4 cup granulated sugar.
3/4 cup firmly packed brown sugar.
2 eggs.
1 tsp vanilla extract.
1 and 1-4 cup all-purpose flour.
1 tsp. salt.
1 tsp baking powder.
3/4 cup rolled oats.
1-1-2 cups chocolate chunks.
1. Preheat oven to 350 degrees F.
Lightly grease 2 large baking sheets.
2. Combine butter, granulated
sugar, brown sugar in a large bowel.
Beat with a wooden
spoon or an electric mixer set on medium speed until creamy. Beat in egg and vanilla extract and
set aside.
3. Sift flour, salt, baking
powder and baking soda in small bowel.
At the flour mixture to the
butter mixture, beating continuously.
Stir in the rolled oats and chocolate chunk.
4. Spoon tablespoonfuls of the
dough, about 2 inches apart onto the baking sheets. Bake cookies
until lightly brown 8 to 10 minutes.
Let cookies cool for 1 minute before transferring to wrie
racks. Repeat with any
remaining dough.
Caramel-Apple
Pudding Cake
2 medium tart apples (Granny Smith) peeled, cored and thinly sliced (2
cups)
3 TBS lemon juice
1/2 TSP ground cinnamon
1/8 TSP ground nutmeg
1/4 cup raisins
1 cup all-purpose flour
3/4 cup packed brown sugar
1 TSP baking powder
1/4 TSP baking soda
1/2 cup milk
2 TBS butter, melted
1 TSP vanilla
1/2 cup chopped pecans or walnuts
3/4 cup caramel ice cream topping
1/2 cup water
1 TBS butter
DIRECTIONS
1. Preheat oven to 350 degrees F.
2. Grease a 2-quart square baking
dish; arrange apple slices in bottom of dish.
Sprinkle with lemon juice, cinnamon and nutmeg. Top evenly with raisins. Set aside.
3. Combine flour, brown sugar,
baking powder and baking soda in a large bowl.
Add milk, the 2 tablespoons of melted butter and vanilla; mix well. Stir in nuts.
Spread batter evenly over apple mixture.
4. Combine caramel topping,
water, and the 1 tablespoon butter in a small saucepan; bring to a boil. Pour caramel mixture over the batter in the
baking dish.
5. Bake in the preheated over for
35 minutes or until set in center. Spoon
warm individual servings into dessert dishes, inverting each portion. Spoon caramel apple mixture from the pain
over each portion. Makes 12 servings.
Drinks
LEMON
VIENNESE COFFEE
Georgianna Hughes
4 to 5
Tablespoons coffee of choice.
1 Tablespoon
grated lemon peel.
1/2 teaspoon
cinnamon.
1/3 cup honey
or brown sugar (you choose).
Place all these
ingredients into basket.
Add 4-1/2 cups
water to coffee maker, and brew like normal.
YUMMY!!! This coffee makes you
feel so "special," and it really is good while you are typing!!!
COPYCAT OF OUTBACK STEAKHOUSE WALLABY DARNED DRINK
16 ounces
frozen sliced peaches.
1 cup Bacardi
Frozen Fuzzy Navel Mix.
1 cup ice.
1 cup
champagne.
6 fluid ounces
water.
3 fluid ounces
Peach Schnapps.
3 fluid ounces
vodka.
2 tablespoons
sugar or Splenda.
Combine all
ingredients in a blender. Blend on high
speed for approximately 30 seconds or until ice is completely crushed and the
drink is smooth. Serve immediately. ENJOY!!!!
1 1/2 cups whole milk
2/3 cup plus 1 teaspoon sugar
1/2 cup unsweetened Dutch-process cocoa powder
2 ( 2-inch) cinnamon sticks
1 strip orange peel, about 1/2 inch by 3 inches
10 whole cloves
2 to 2 1/2 cups hot brewed strong coffee
1/4 cup cold heavy cream
Ground cinnamon, for garnish
Cocoa, for garnish
In a medium saucepan, whisk together the
milk, 2/3 cup of the sugar, and cocoa until smooth. Add the cinnamon sticks,
orange peel and cloves and bring to a simmer, stirring, to dissolve the sugar
and prevent the cocoa from sticking to the bottom of the pot. Simmer for 2
minutes, then remove from the heat, cover, and let steep for 10 minutes.
In a medium bowl, whip the cream with the
remaining 1 teaspoon sugar until thick and frothy, and peaks form. Set aside.
Strain the milk mixture into a coffee pot
or carafe and add 2 cups of the hot coffee (2 1/2 cups for stronger coffee
flavor, to taste). Pour into cups or small mugs and top each with a dollop of
the sweetened whipped cream.
Serve immediately.
1 (14-ounce) can sweetened condensed milk
1/2 cup unsweetened cocoa
1-1/2 teaspoon vanilla extract
1/8 teaspoon salt
6-1/2 cups hot water
Mini marshmallows (optional) or marshmellow creme
In a large saucepan, combine sweetened condensed milk, cocoa, vanilla,
and salt, mix well. Over medium heat,
slowly stir in water, heat thorough, stirring occasionally. DO NOT BOIL.
Top with marshmallows, if desired.
Tip: Chocolate can be stored in the
refrigerator up to 5 days. Mix well and
reheat before serving.
Great for Christmas morning!
“The
Day After”
From
Fix-It and Forget-It Cookbook
Karen L. Webb
(For Saturday or Sunday after the turkey is all
gone and you are watching the football games.)
2 lbs. ground chuck (I use ground turkey), browned
and drained.
1 cup chopped onions (I use minced)
2 cloves garlic, minced
2 15-ounce cans tomatoe
sauce
2-3 tsp. Italian seasoning
1-1/2 tsp. salt (or Mrs. Dash)
1/4 tsp. pepper
2 4-ounce cans sliced mushrooms, drained
6 cups tomatoe juice (try
V8)
16-ounces dry spaghetti, broken into 4-5 inch
pieces
grated Parmesan cheese
1. Combine
all ingredients except spaghetti and cheese into 4-quart (or larger) slow
cooker.
2. Cover. Cook on Low 6-8 hours or High 3-5 hours. Turn
to High last 30 minutes and stir in dry spaghetti. (If spaghetti is not fully
cooked, continue cooking another 10 minutes, checking to make sure it is not
becoming over-cooked.
3. Sprinkle
individual servings with Parmesan cheese.
Variation:
Add 1 tsp dry mustard and 1/2 tsp. allspince
in Step 1.