The Recipe Box

Baked Spaghetti

2010-10-15T11:35:00.002-05:00

We had this recipe the other night in our small groups. Shelley Hudspeth was kind enough to share the recipe with me to put on my blog. I can tell you that this is DELICIOUS. Thanks, Shelley.

28 oz. can diced tomatoes with liquid
4 oz. mushrooms (drained)
2 1/4 oz. black olives (drained)
2 tsp. dried oregano
1 lb. ground beef
1 med. onion
1 med. green pepper
1 can mushroom soup
1/4 cup water
16 oz. spaghetti
1/4 cup Parmesan cheese
DO NOT ADD SALT.
Brown beef, onion and green pepper. Add tomatoes, olives, mushrooms and oregano. Simmer uncovered 10 min. Spray 9 x 13 pan . Boil spaghetti, just enough to bend, still crunchy.
Layer 1/2 spaghetti on bottom of pan.
1/2 sauce
1/2 cheese
Repeat
1/4 cup water with mushroom soup and spread over top. Sprinkle with parm cheese.
Bake in 350 degree oven for 30 to 35 minutes.

White Texas Sheetcake

2010-08-25T13:43:00.002-05:00

1 cup margarine
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 tsp. almond extract
1 tsp. salt
1 tsp. soda

In a large saucepan, bring margarine and water to a boil . Remove from heat; Pour into mixing bowl in which you have added the flour and sugar. Mix well. Add eggs, sour cream, extract, salt, and soda and mix until smooth. Pour into a greased and floured 15x10x1 inch jelly roll baking pan. Bake at 375 degrees for 20 to 25 minutes or until brown.

Frosting:
1/2 cup margarine
1/4 cup milk
4 1/2 cups powdered sugar
1/2 tsp. almond extract
1 cup chopped walnuts

Combine margarine and milk in a saucepan. Bring to a boil. Remove from heat; add sugar and extract. Mix well. Stir in nuts and spread over warm cake. Serves 16 to 20.

Melanzane o zucchine grigliate

2010-05-17T19:29:00.002-05:00

Grilled eggplants or zucchini

When we were in Italy recently visiting our daughter and her family, we were invited to eat in the home of Becky's friend, Marina. She is a wonderful Italian lady and is an excellent cook. This is one of the dishes she served and she has given me permission to use her recipe.

1. Slice the vegetables 1 cm thick. For the eggplants, soak them in salt for 1 night.
2. Grill them in a heavy iron grill on the hob. ( I am not sure what the hob is. I will just use the skillet on my stove.)
3. Put in a dish sprinkling each layer with salt, olive oil, vinegar and, if liked, mashed garlic and basil leaf or parsley. It is possible to make 1 or 2 days in advance. They keep well in the fridge covered with film.
Marina fixed both zucchini and eggplant for us. They were equally delicious. I had never eaten eggplant that I liked until I ate hers. It was fantastic!! Thanks, Marina.

Pumpkin Muffins

2010-02-16T16:37:00.002-06:00

I received this e-mail recipe this afternoon from my daughter in Italy. Thought it was a good one.

The e-mail read: Mom, I made up this recipe the other day because I had a can of pumpkin that I didn't know what to do with. The family LOVED them. I thought you might want to post it on your blog and try them out yourself.

Pumpkin Muffins
1/2 cup shortening
1/2 cup brown sugar
1 cup sugar
1 egg
2 cups flour
1 tsp. soda
2 Tbsp. buttermilk
1 tsp. pumpkin pie spice
sprinkle of salt
Bake at 350 degrees for 20 minutes.

Pasta Fagioli

2010-02-12T22:20:00.002-06:00

I don't want Mark to take my blog off so guess I better get something posted. This recipe came from Becky. I haven't made it yet, but she says it is delicious.

3 tsp. oil
2 lbs. ground beef
12 oz. onion, chopped
14 oz. carrots, slivered
14 oz. celery, diced
48 oz. tomatoes, canned, diced
2 cups cooked red kidney beans
2 cups white kidney beans
88 oz. beef stock
3 tsp. oregano
2 1/2 tsp. pepper
5 tsp. fresh chopped parsley
1 1/2 tsp. Tabasco sauce
48 oz. spaghetti sauce
8 oz. dry pasta, shell macaroni or other pasta

Saute beef in oil in large 10 qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup. Just cut the recipe in 1/2 for smaller family needs.

Cheddar Chicken and Potatoes

2009-10-28T21:25:00.002-05:00

4 slices bacon
4 small boneless, skinless chicken breasts
4 cups (1 lb.) frozen diced potatoes with peppers and onions, thawed
4 oz. ( 1 cup) 2% milk shredded sharp cheddar cheese

Cook bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet to paper towel; discard drippings in skillet.

Add chicken to skillet; cook 5 min. on each side or until done (165 degrees). Remove chicken from skillet; cover to keep warm. Crumble bacon. Add to skillet with potatoes; cook and stir 5 min. or until heated through.

Place chicken over potatoes; top with cheese. Cover; cook 2 min. or until cheese is melted.

Meatballs--Two Ways

2009-10-18T20:35:00.002-05:00

2 lbs. ground beef
1 pkg. (6oz.) Stuffing Mix for Chicken
1 1/4 cups water
2 eggs
Heat oven to 400 degrees. Line 2 jelly roll pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 balls, using 1/4 cup for each.
Place 16 meatballs in each prepared pan. Bake 16 to 18 minutes or until done (160 degrees).
Combine half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. Cool remaining meatballs; freeze for later use.

1. Tomato-Basil Cream Sauce:
Mix 1 jar (14oz.) spaghetti sauce, 2 oz. cubed cream cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup grated parmesan cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

2. Creamy Brown Gravy:
Mix 1 jar (12oz.) beef gravy, 1/2 cup sour cream and 2 Tbsp. chopped fresh parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

Breakfast Burritos

2009-09-19T11:48:00.002-05:00

This recipe was given to me by my daughter, Becky Liles. She says this is great to have made up and frozen and is a quick breakfast for your school children on a busy morning.

50 soft flour tortillas (if you can find the kind that say "homestyle" they are soft enough that you don't have to butter the tortillas, saving you a step)
One dozen large eggs
One bunch of green onion tops, chopped ( I use my kitchen scissosrs to cut them up)
1 pound of light sausage
6 pieces of thick bacon
2 pounds of shredded hash browns
Butter
Reynolds Wrap foil sheets (come 50 to a box...can be found with the foil and plastic wrap)
Shredded cheese (optional)

1. In a large skillet brown the sausage. When it is finished, pour it out on a paper towel lined plate and let it sit. After the sausage has drained, pat the top of the sausage with another paper towel to help absorb some more of the fat.

2. While the sausage is browning, cook your bacon in the microwave until crispy. Break into small pieces. Pour the drained sausage and the crumbled bacon into a LARGE bowl.

3. Put a couple of tablespoons of butter or canola oil in a skillet and pour the frozen shredded hashbrowns in the pan along with your cut up green onion tps. Stir and cook them until the hashbrowns are tender and a little browned. Add the cooked hashbrown and green onion mixture to your bacon and sausage mixture and mix well.

4. Crack a dozen eggs and beat them. Cook them until soft (not too hard) in a skillet. Add the scrambled eggs to the hashbrown and meat mixture and mix well.

5. If you bought soft enough tortillas, you can skip this step. You know they are soft enough if you can roll them and they don't crack. If they crack when you roll them- put a stack of tortillas in the microwave and heat for about 30 seconds to a minute... to where they are soft. Then butter the tortilla on both sides. Fill it with a small amount of egg, potato amd meat mixture. Add a little chesse if you like. Then put the loaded tortilla in the middle of a foil sheet. Bring a small amount of the right and left side toward the middle (maybe an inch or so.) Then while holding the right and left sides in with your index fingers and middle fingers, roll the stuffed tortilla away from you with your thumbs. Hold the tortilla in a rolled position. Take the right side of the foil sheet and fold it in over the top of the rolled burrito. Fold the left side in over the rolled burrito. Roll the whole burrito up. Once you get all 50 burritos rolled in foil, put them in some large ziploc bags. Store in the freezer and use in about 6 months. To reheat, take the foil off of the burrito and place the burrito on a microwave safe plate. Microwave at 60% power for about 2 minutes. Serve with salsa. I also have family members that love them with queso on top, also.

Heavenly Pineapple Mold

2009-09-06T21:52:00.002-05:00

3 oz. pkg. lemon jello in 1 c. boiling water
add 3/4 cup pineapple juice and 1 Tbsp. lemon juice. Chill til slightly thick. Fold in 1 1/4 cups drained crushed pineapple, 1 cup shredded Cracker-Barrell brand sharp cheddar and 1 cup heavy cream, whipped. Pour into 1 1/2 qt. mold. Chill til firm. Unmold.

Slow-Cooker Lasagna

2009-09-05T10:39:00.002-05:00

For my daughter, Becky, who lives in Italy. She just recently got a slow-cooker that is wired to work with the Italian electrical system. She couldn't take a cooker from America because the electrical system there would blow it up. So they ordered one from England. It will really be helpful to her while she is in language school. I haven't tried this recipe myself, but it sounds really good.

1 lb. ground beef
1 jar (26oz.) spaghetti sauce
1 cup water
15 oz. ricotta cheese
7 oz. shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 cups mozzarella, 2 Tbsp. Parmesan, egg, and parsley.
Spoon 1 cup meat sauce into slow cooker; top with layers of half EACH of the noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid. Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted. Note: For best results, do not cook on the HIGH heat setting.

Peggy's Salad

2009-09-04T10:37:00.002-05:00

1 pkg. lemon jello
1 pkg. strawberry jello
1 cup boiling water
2 cups cold water---Let set.
1 cup miniature marshmallows
3 mashed bananas
1 can pineapple, drained
Topping:
juice from pineapple, 1/4 cup sugar, and 3 Tbsp. corn starch, boil. Set and cool. Whip 1 cup Dream Whip, stir into custard. Put on top of salad.

Orange-Pineapple Salad

2009-09-03T10:33:00.002-05:00

1 small can crushed pineapple, drained
1 box orange jello
1 cup grated cheddar cheese
1 pkg. Dream Whip
Put pineapple in a pan with 1/2 sugar. Bring to a boil. Strain juice off of pineapple. Add enough boiling water to make 1 cup juice. Mix with jello. Add 1 cup cold water to jello. Put in pineapple. Let set until creamy. Add grated cheddar cheese and dream whip fixed according to directions. Mix all together and pour into mold.

This is another of my sister Rita's recipes. It is so good.

Chocolate-Peanut Butter Cookie Bars

2009-08-26T19:26:00.002-05:00

1 pkg. chocolate cake mix
1 pkg. Chocolate instant pudding
1/2 cup butter, melted
1/2 cup cold milk
6 squares semi-sweet chocolate, chopped, divided
1 cup dry-roasted peanuts, divided
1 cup creamy peanut butter
Heat oven to 350 degrees. Line 13x9 inch dish with foil; spray with cooking spray. Mix first 4 ingredients until blended.( Mixture will be thick.) Press half the cake mix mixture into prepared pan. Bake 10 min. Sprinkle half each of the chocolate and nuts over crust; top with peanut butter. Cover with layers of remaining cake mix mixture, chocolate and nuts. Press gently with spatula. Bake 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars.

Carbonara

2009-08-16T21:07:00.002-05:00

This is one of Becky's recipes. She made this for us a couple of times this summer while she was here. It is delicious!!

Ham--Cut into bite-size pieces
1/4 cup white wine
1/4 cup oil
Garlic minced
Onion, chopped fine
Saute altogether.

1/2 Cup parmesan cheese
1/3 cup milk
3 eggs
Salt and pepper well.
Stir together.

1 lb. spaghetti, cooked and drained. Pour ham mixture and then egg mixture over spaghetti. Mix well. Hot spaghetti will cook the egg mixture. Serve immediately.

Quick Buttermilk Rolls

2009-08-12T16:07:00.002-05:00

1/4 cup warm water
1 pkg. yeast
3/4 cup lukewarm buttermilk
1/4 tsp. soda
1 tsp. sugar
1 1/2 tsp. salt
3 Tbsp. soft shortening
2 1/2 cups sifted flour
Dissolve yeast in water. Stir in buttermilk, soda, sugar, salt, and shortening and half of flour. Add rest of flour and mix with hand. Turn onto lightly floured board. Knead until smooth and elastic. Shape into crescents or any desired shape. Let rise until doubled. Bake in 400 degree for 15 to 20 minutes.

Mark's Favorite Lemon Meringue Pie

2009-08-11T21:09:00.002-05:00

This is not a very secret recipe. Anybody can make this very easily.
I buy a My-T-Fine Lemon Pie filling. I can only find them at Price Cutter's. I make according to package directions. Put cooked filling into a pre-baked pie crust. Beat egg whites until they will stand in peaks, adding 1/4 cup of granulated sugar about half way through the beating process. Put meringue on top of hot pie filling. Bake at 400 degrees until nicely browned, probably about 15 to 20 minutes. Love you, Mark, and thanks for your sweet comments.

Mom's Chicken Dressing

2009-08-10T22:08:00.002-05:00

4 cups corn bread
4 cups biscuits
4 cups white bread
Tear bread into bite-size pieces
2 eggs
1/2 cup leaf sage (not ground sage)
1 large onion--chopped
6 cups boiling chicken broth
Bake approx. 1 hour at 300 degrees or 45 minutes at 325.
This is my mother's stuffing recipe that she made every year at Thanksgiving and Christmas. To me it is the best in the world. It does make a lot. She always made her own home made cornbread and biscuits ahead of time and froze them to have for the dressing.

Creamy Cheese Capellini

2009-08-09T17:31:00.003-05:00

Since my daughter, Becky, has talked me into posting some more recipes, I am using a nice Italian recipe in honor of her as she makes her home in Italy. She will be leaving to go back to Italy on August 18. Please pray for all of us as we all say good-bye. It has been a wonderful, hectic summer and we have enjoyed so much spending time with all of them.

1/2 lb. whole-wheat capellini (looks like angel hair)
2 tsp. extra-virgin olive oil
3 plum tomatoes, diced
2 cloves garlic, crushed
1 (6oz.) bag baby spinach
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 tsp. salt
1. Cook pasta: Drain, reserving 1/4 cup liquid
2. Heat oil--add tomatoes and garlic. Cook about 2 min. Add the spinach in batches, stirring until wilted.
3. Add pasta, reserved cooking liquid, cheeses, and salt. Cook, stirring frequently until the cheeses are melted.

Whole Wheat (Graham) Muffins

2009-08-08T21:06:00.002-05:00

1 cup whole wheat flour
1 cup enriched flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 cup shortening
1 egg
1 cup milk
Mix together with fork. Then stir just until ingredients are blended. Fill reased muffin cups 2/3 full. Bake until golden brown.

Remembered Recipes

2009-08-08T19:08:00.002-05:00

Lately I have missed reading my mom's posts. I am sure I am partly to blame for her absence. For that I will not apologize. However while discussing what she was going to add next, she felt she had run out of things to post. That is not the case. I began asking about different things that she used to make us growing up, and she has agreed to start posting again. YAY! She explained to me that they weren't written down and were just in her memory. All the more reason to blog them. I am sure you are as excited as I am and I hope you will continue to encourage her to add to her blog thru comments and your experience with the recipes. We also thought that adding some pictures with her recipes might spice things up too.

Becky Liles
Guest writer

Sour Cream Apple Pie

2009-04-30T11:52:00.002-05:00

2 eggs
1 cup ( 8 oz.) sour cream
1 cup sugar
6 Tbsp. all-purpose flour, divided
1 tsp. vanilla
1/4 tsp. salt
3 cups chopped, peeled baking apples
1 unbaked pie shell ( 9 in. )
3 Tbsp. butter, softened
1/4 cup packed brown sugar
In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 Tbsp flour, vanilla and salt; mix well. Stir in apples. Pour into pie shell. Bake at 375 degrees for 15 minutes. Meanwhile, combine butter, brown sugar and remaining flour. Sprinkle over top of pie. Return to oven for 20-25 minutes or until filling is set. Cool completely on a wire rack. Serve or cover and refrigerate.

Easy Chocolate Coconut Cream Pie

2009-04-26T21:09:00.002-05:00

9 in. baked pie crust
1 pkg. (4 serving) vanilla cook and serve pudding mix
1/2 cup sugar
1/4 cocoa
1 3/4 cups milk
1 cup sweetened coconut flakes
Cook all together. Pour into pie crust.
Top with 2 cups frozen non-dairy whipped topping.

Nutter Butter Frozen Peanut Butter Pie

2009-04-16T19:20:00.004-05:00

Crust:
24 Nutter Butter sandwich cookies
5 Tbsp. butter, melted
Filling:
1 8 oz. pkg. cream cheese, softened
1 cup creamy peanut butter
3/4 cup sugar
1 Tbsp. vanilla
1 tub (8 oz. ) Cool Whip, thawed and divided. Crush cookies in zipper style plastic bag with rolling pin or in food processor. Mix cookie crumbs and butter. Press onto bottom and sides of 9 in. plate. Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on med. speed until well-blended. Gently stir in 1 1/2 cups whipped topping. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can be cut easily. Garnish with remaining whipped topping and additonal cookies, if desired. Special Extra: Just before serving, drizzle chocolate-flavored syrup on plates.

free

Chocolate Pecan Pie

2009-03-20T17:55:00.002-05:00

1 pkg. (4 oz. ) Baker's German Sweet Chocolate, broken into pieces
2 Tbsp. butter
1/3 cup sugar
1 cup Karo light or dark corn syrup
3 eggs, slightly beaten
1 tsp. vanilla
1 1/4 cups pecan halves
1 unbaked pastry shell (9 in.)
1. Microwave chocolate and butter in bowl on high 1-2 min. until melted
2. Stir in sugar, syrup, eggs, and vanilla until well blended. Stir in pecans. Pour into pastry shell.
3. Bake 50 min. or until filling is firm 2 inches from edge. Cool on wire rack. Makes 8 servings.

Key Lime Pie

2009-03-14T21:58:00.002-05:00

1 small container Cool-Whip
1 can frozen Lime concentrate
1 small can crushed pineapple(drained)
1 can EagleBrand condensed milk
Nuts
Pour into graham cracker pie crust and refrigerate until time to serve.

Easy As Pie

2009-03-11T22:11:00.002-05:00

2 cups coconut
1/2 cup pecan pieces
1/2 cup chocolate chips
1/2 cup peanut butter chips
1--6 oz. ready to use graham cracker pie crust
1-- 14 oz can sweetened condensed milk
Preheat oven to 350 degrees
Mix first four ingredients in ready to use graham cracker pie crust. Pour entire can of milk evenly over mixture. Use a fork to allow milk to seep down through the coconut mixture. Bake for 35-40 minutes.

Sour Cream Pie

2009-03-08T14:42:00.002-05:00

Rachel B., this recipe is for you. See if it is different from your Mom's. This is what my Mom always made for my Dad. He loved it and so did I.

1 cup sour cream
1/2 cup sugar
1 tsp. each of:
Allspice, cinnamon, vanilla and lemon extract
1 cup raisins (cooked)
1 egg
Mix all together and pour into pie shell. Cover with top crust and bake.

Raisin Cream Pie

2009-03-07T13:23:00.002-06:00

1 cup cooked raisins
1 cup sugar
1 cup half and half
1 heaping Tbsp. flour
1 heaping Tbsp. butter
2 Tbsp. vinegar (scant )
1 tsp. vanilla
2 beaten eggs (save whites for meringue)
Mix all together and cook over low heat until thickened. Pour into baked pie shell. Add meringue and brown in oven.

Lemonade Pie

2009-03-06T20:23:00.001-06:00

1 can Eaglebrand Condensed milk
1 can frozen lemonade (small )
1 carton Cool-Whip
Beat for about 5 minutes and put into graham cracker crust.

Magnolia Pie

2009-03-05T15:21:00.002-06:00

This recipe came from my dear friend and former neighbor, Ruth Hill.

3 eggs--beaten
1 cup brown sugar
1 cup white sugar
1 Tbsp. corn meal
1 Tbsp. flour
1 cup thin cream( She uses 1 can Milnot, and rest milk for 2 pies)
1/2 cup coconut
1/4 cup melted butter
Pour into unbaked pie crust and bake at 425 degrees for 15 minutes and 350 degrees for 30 minutes.

Chess Pies

2009-03-04T10:20:00.002-06:00

Since I have been rebuked by my son for not posting on my blog for awhile, I decided I had better get back to it. I am posting today something that he really likes. I usually only make these at Christmas, but there is no reason they could not be made any time. They are delicious.

2 sticks butter
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1/2 tsp. nutmeg
3 Tbsp. milk
Melt butter, add sugar, eggs, vanilla, and nutmeg. Mix until granulated looking. Heat till smooth. Mix in milk. Put nuts and raisins in small pie shells made out in cup cake pans. Spoon mixture over nuts and raisins. Bake in 350 degree oven for 25 to 30 minutes. Use just a small amount of nuts and raisins in each shell. Fill shell about 2/3 to 3/4 full of liquid, as it rises as it bakes.

Feathery Fudge Cake

2009-02-13T22:04:00.002-06:00

2/3 cup butter
1 3/4 cups sugar
2 eggs
1 tsp. vanilla
Beat for 5 min.
2 1/2 (1 oz. squares unsweetened chocolate, melted and cooled) Blend chocolate into above mixture
2 1/2 cups flour
1 1/4 tsp. soda
1 1/4 cups ice water
Mix all together and pour into 2 --9 inch greased and floured round cake pans
Bake for 30 to 35 minutes in 350 degree oven

Frosting:
3 1/2 squares chocolate
3 cups powdered sugar
4 1/2 Tbsp. hot water
1/2 cup butter
1 egg
1 1/2 tsp. vanilla
Melt chocolate in mixing bowl over hot water. Remove from heat. With electric mixer, blend in sugar and water. Beat in egg, then butter and vanilla. Frosting will be thin at this point so place bowl in ice water and beat until spreading consistency.

Strawberry Angel Food Cake

2009-02-08T17:12:00.002-06:00

I just got this recipe Friday evening from my great friend, Dottie Davidson. We had dinner at their home in Nixa and she served this for dessert. It is wonderful. You can make it like the recipe or you can make it the way she did, which makes it very low-fat and low-caloried. She used strawberries with no sugar added, and low-fat cool whip.

1. Angel Food cake ( make your own or buy one already baked). Cut top 1/2 of cake off.
2. Hollow out bottom of cake(break into small pieces and set aside.)
3. Mix cake pieces, frozen strawberries(thawed) and Cool Whip(med. size container)
4. Fill hollow cake and put top back on and pour the rest of strawberry mixture over top of cake.
5. Refrigerate

Pineapple Rolls

2009-02-06T14:23:00.003-06:00

One of my Grandma Matthews' recipes.

1 cup lard
1 1/2 cups sugar
2 eggs, beaten
2 cups water (lukewarm)
1 tsp. salt
1 pkg. yeast, dissolved in 1/2 cup of the warm water
Beat eggs in crock; add sugar, and lard. Cream all together; add salt and water and yeast and enough flour to make a soft dough, just so you can handle . Let rise for several hours til light. Pat out in round roll about 1/2 inch thick. Cut with biscuit cutter. Put tsp. of pineapple filling in center of each and bake at once.
Filling
1 --10 cent can of crushed pineapple ( You will just have to guess what size that is now) Ha!
1/2 cup water
1 cup sugar
1 heaping Tbsp. flour
1/4 tsp. salt.
Cook to thick paste.
Frost with powdered sugar icing while hot.

Sally's Pecan Perfection Pie

2009-01-29T19:10:00.002-06:00

This recipe is from a newspaper, found among my Grandma Matthews' recipes. I was amused about the advertising of Crisco. One lady is saying to the other,"Darling, this pecan pie is luscious! Where did you get the recipe?" The 2nd lady says,"It's a CRISCO recipe. Ialways use them since the doctor advised CRISCO." One reason Crisco digests so well is that it is creamy and light. Taste Criso. It's always pure and sweet. Don't you see the health-value of using this quick-digesting vegetable fat?

And now days we hear, watch the TRANS-Fats. Don't eat anything that is hydrogenated. See how times have changed. I am still printing the recipe because it sounds good.

1/3 cup Crisco
1/2 cup light brown sugar
1/2 cup milk
1 cup chopped pecans
3 eggs
1/4 tsp. salt
1 cup light corn syrup
1/2 tsp. vanilla
Cream Crisco ( the fluffy digestible shortening) with sugar in one easy operation. Add pecans, Combine eggs, salt, syrup, milk, vanilla. Add to sugar mixture. Mix well.
Turn into unbaked Crisco pie shell. Bake in hot oven, 425 degrees 10 min., then reduce to low 325 degrees for 30 min. Chill. If you wish, cover top with sweetened whipped cream.

Vanilla Caramels

2009-01-26T15:17:00.002-06:00

Another of my Grandma Matthews recipes.

2 cups sugar
1 cup brown sugar
1 cup light corn syrup
1 cup cream
1 cup milk
3/4 cup of butter or margarine
1 tsp. vanilla
Pinch of salt
1 cup chopped nuts
Mix the sugar, brown sugar, corn syrup, cream, milk, and butter together in a deep, heavy saucepan. Cook over low heat throughout the cooking time. Stir occasionally until the mixture comes to a boil. Then stir only once or twice during the rest of the cooking time. Cook to 248 degrees. If you haven't a candy thermometer, cook until it forms a firm ball when a little is dropped in cold water. It should be just slightly workable with the fingers. Remove from the heat, and add vanilla and salt. Let stand about fifteen minutes and add the nuts. Stir only enough to mix in the nuts. Pour into a square shallow pan that has been buttered very lightly. Pour in the mixture. Let stand until firm. Loosen around edges and turn out upside down on a wooden board. Choose a long, thin-bladed knife for cutting; mark into one-inch strips and cut by moving back and forth in a sort of sawing motion. A paring knife just won't do the trick. If you were to cut straight down the shape would be spoiled. Cut the strips into squares. Let stand in cool place two hours. Wrap in wax paper, if desired.

Home Made Salad Dressing

2009-01-22T15:42:00.002-06:00

Today I was taking a walk down "memory lane" by looking through a recipe box that belonged to my maternal grandmother, Delores Jackson Matthews. I found it very interesting and thought I would post a few of her recipes. A lot of the recipes are some that she has cut from a newspaper, and I finally found one dated 1935. That would give you an indication of the age of some of these recipes. My grandmother was a very sweet lady. She was a nurse and a pastor's wife. I never, ever heard my grandmother say an unkind word about anybody. Sure wish the same could be said about me. Hope you enjoy these recipes for the next few days.

Four egg yolks
One-third cup sugar
One-half teaspoon salt
One-fourth teaspoon paprika
One-fourth teaspoon dry mustard
One-fourth teaspoon celery salt
Three tablespoons flour
One-third cup vinegar
Two-thirds cup water
One tablespoon butter
Beat yolks. Add dry ingredients, blend well. Add rest of ingredients. Cook very slowly, stirring constantly, until dressing becomes thick and creamy. Beat well. Cool. Pour into glass jar rinsed out of cold water. Cover and store in icebox.
When ready to use, thin dressing with sweet, sour or whipped cream or fruit juice.

I copied this just the way it was written. This was back before the time you could run to the store and buy a jar of salad dressing. I am glad we have it much easier now.

Maple Sweet Rolls

2009-01-18T18:52:00.003-06:00

I got this recipe many years ago from my good friend, Ruth Musick.

1 cup scalded milk
1/2 stick butter or margarine, melted
1/4 cup sugar
scant tsp. of salt
1 egg, beaten
2 pkgs. dry yeast dissolved in 1/4 cup of warm water
3-3 1/2 cups flour

Filling:
1 stick butter or margarine
2/3 cup white sugar
1/2 cup chopped nuts
1 tsp. maple flavoring
2 tsp. cinnamon

Scald milk. Then add butter, sugar and salt. Let stand til cool. Add eggs, yeast , and flour. Knead; let rise once. After risen- divide dough in 3 portions. Work one portion of dough out on buttered pizza pan,(like pizza crust. Pan needs to be about 1 inch deep.)Spread 1/2 of filling mixture on top. Pat out 2nd portion on top. Add remaining filling mixture. Put last layer on top. Put small glass in middle of dough. Cut in wedges, starting at glass and cutting to edge of crust. Cut about 16 wedges. Twist each wedge 4-5 twists. Bake immediately in 350 degree oven for 25 minutes.
Glaze:
1 cup powdered sugar
1 tsp. maple flavoring
2 Tbsp. butter
Enough milk to make creamy.

Stuffed Cabbage Rolls

2009-01-14T20:55:00.002-06:00

1 large head cabbage
1 cup quick-cooking rice, cooked and cooled
1 lb. lean ground beef
1 medium onion, chopped
2 Tbsp. worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1 can cream of tomato soup, undiluted, divided
1/2 cup water.
Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 leaves for rolls and set remaining cabbage aside. Combine rice, beef, onion, worcestershire sauce, salt, pepper, and 1/4 cup soup; mix well. Put 2 to 3 Tbsp. meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose meat. Repeat with remaining meat and leaves. Line a Dutch oven with leftover cabbage. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil; reduce heat and simmer on low for 1 to 1 1/2 hours or until rolls are tender. Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.

Basic Salmon Loaf

2009-01-12T20:11:00.002-06:00

1 can pink salmon
2 cups soft bread crumbs
1/3 cup finely minced onion
1/4 cup milk
2 eggs
2 Tbsp. minced parsley
1 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. dill weed
Dash pepper
Drain salmon, reserving 2 Tbsp. liquid. Flake salson and combine all ingredients. Place in greased pan. Shape into loaf. Bake at 350 degrees for 45 minutes.

Quick Chicken Minestrone

2009-01-10T18:22:00.002-06:00

1 qt. water
1 (10oz.) pkg. frozen mixed vegetables
3 oz. spaghetti, uncooked and broken into 2 in. pieces
2 tsp. chicken-flavored bouillon granules
1/2 tsp. diced whole basil
1/2 tsp. dried whole oregano
1 lb. sliced fresh mushrooms
2 1/3 cups sliced zucchini
2 cups diced cooked chicken breast
1 can tomatoes (undrained and chopped)
Combine first 6 ingredients in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer 5 min. Add mushrooms, zucchini, chicken and tomatoes; stir well. Cover and cook an additional 20 min. or until zucchini is tender. Yield: 11 cups. 1 cup serving equals: 114 calories; 1.6 grams Fat

Texas Hash

2009-01-08T19:19:00.002-06:00

2 lbs. ground chuck or beef
2 medium onions, chopped
2 green peppers, chopped
2--1 lb. cans tomatoes
1 1/2 tsp. chili powder
2 1/2 tsp. salt
2 tsp. worchestershire sauce
1 cup raw rice (long grain)
Brown beef in skillet and drain off fat. Put all ingredients in Crock-Pot. Stir thoroughly. Cover and cook on Low 6 to 8 hours. (High: 4 hours.) Ingredients may be increased by half for the 4 1/2 quart model.

Chicken Stuffing

2009-01-07T16:32:00.002-06:00

1 chicken
2 cans cream of chicken soup
1 large box Stove Top stuffing
1/2 cup margarine or butter
Paprika and black pepper
Boil or bake chicken until tender. (You could also use an already cooked chicken from Wal-mart or Price Cutters or such for a much easier and faster preparation.)
Dilute each can of soup with 1/3 cup warm water. Pour 1 can of diluted soup in bottom of 9 x 13 baking dish. Spread deboned chicken over soup. Prepare stuffing mix using about 1 1/2 cups of chicken broth. After stuffing is set, spread over chicken. Pour melted margarine over stuffing. Top with second can of diluted soup. Sprinkle paprika and black pepper over all. Bake at 350 degrees for 40 minutes.

Fantastic Beef Goulash

2009-01-05T21:22:00.002-06:00

1 cup uncooked macaroni
1 lb. lean ground beef or turkey
1/2 lb. fresh mushrooms, sliced
1 cup chopped onion
1 garlic clove, diced
1 can unsalted tomato paste
3/4 cup water
1 cup tomato catsup
1 small bay leaf
1 tsp. sugar
1/2 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
Cook macaroni; drain and set aside
Brown ground meat with mushrooms, onion and garlic. Pour off fat; add remaining ingredients, simmer gently about 15 min. Add cooked, drained macaroni. Simmer 5 min. Remove bay leaf before serving.

Corn Casserole

2009-01-03T22:17:00.002-06:00

A recipe of my mother's.

2 cans yellow cream style corn
2 cups shredded cheddar cheese
1 can chopped green chilies, drain
1/2 cup finely chopped onion
1 cup milk
2 large eggs, lightly beaten
1 cup yellow corn meal
1 1/2 tsp. garlic salt
1/2 tsp. baking soda
Combine first 6 ingredients in large bowl. Combine corn meal and remaining ingredients.
Stir into corn. Pour into greased baking dish. Bake in 350 degree oven for 50 minutes.

Pork and Zucchini Casserole

2009-01-02T17:39:00.002-06:00

1 lb. ground pork
3/4 cup chopped onion
1/4 cup water
1 can condensed Cream of Chicken soup
1/2 cup cracker meal
2 Tbsp. chopped parsley
1 tsp. salt
1/2 tsp. rubbed sage
1/4 tsp. pepper
2 medium zucchini, cut in 1/4 in. slices
4 oz. pasteurized process cheese spread, diced.
Grease a 10 in. x 6 in. baking dish. In 12 in. skillet over med. heat, cook ground pork and onion until lightly browned, about 10 min. Stir in water, undiluted soup, cracker meal, parsley, salt, sage, and pepper until well mixed.
In baking dish, layer half of squash slices, spoon meat mixture evenly over squash, then arrange remaining squash in 3 rows on top, leaving space between rows.
Cover dish tightly with foil. Bake in 350 degree oven 1 hour or until squash is fork-tender. Remove foil and sprinkle cheese between squash slices. Return to oven and bake a few min. longer to melt cheese.

Cheddar Potato Slices

2009-01-01T18:31:00.002-06:00

1 can Cream of Mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 medium baking potatoes, cut into 1/4 inch slices
1 cup shredded cheddar cheese
1. In a small bowl, combine soup, paprika, and pepper.
2. In greased 2-qt. oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese.
3. Cover; bake at 400 degrees for 45 minutes. Uncover; bake 10 min. or until potatoes are fork-tender.

Mexican Strata

2008-12-31T21:06:00.002-06:00

2 to 3 cups good quality tomato salsa
10 to 12 corn tortillas
2 cups grated Monterey Jack cheese
1--16 oz. can kidney beans in chili sauce
sliced olives
sour cream
fresh cilantro (optional)
Heat oven to 450 degrees
Lightly grease an 8 inch cake pan
Spread about 1/2 cup salsa on the bottom of the pan.
Top with a tortilla. Sprinkle with cheese; then a generous helping of salsa and beans.
Repeat layers, using most of cheese, most of salsa and all of the beans.
Spread the top with salsa and sprinkle with cheese. Bake for 15 min or until cheese melts and tomato mixture bubbles. Cut into wedges.. Serve with extra salsa (warmed), and pass olives, sour cream and cilantro, if desired.

Zesty Summer Pasta Salad

2008-12-30T18:19:00.002-06:00

I just got busy during Christmas and haven't posted a new recipe for a week. Will try to do better now. Hope you all had a great Christmas and will have a very Happy New Year.

16 oz. cheese filled tortellini
1 chopped green bell pepper
1 chopped red bell pepper
1 small red onion, chopped
1/2 cup crumbled feta cheese
1/4 cup olive oil
1/4 cup lemon juice
2 Tbsp. chopped walnuts
Kalamata olives (pitted, as needed)
1. Make the pasta and let it cool.
2. Use a whisk to blend together the olive oil, lemon juice and walnuts, then chill it in the refrigerator.
3. Add all ingredients together in a bowl and stir. You can make it a meal by adding chicken breast cubes or shrimp.

Cheese Ball

2008-12-23T18:48:00.002-06:00

Today I made my traditional cheese ball for Christmas. Then, I realized I had never posted this recipe. It really is a good one. It was tradition for me to fix some cheese ball on a Ritz cracker and give the first bite to my Daddy every year. Christmas can become a really melancholy time when you lose members of the family or you have loved ones far away and unable to be with you at Christmas. I would have to say that it is amazing the grace the Lord can give you under these circumstances and the peace you can find when you lean on HIM.

2--8 oz. pkgs. of cream cheese
2 cups (10 oz.) pkg. of shredded Cracker Barrell Sharp Natural Cheddar Cheese
1 Tbsp. chopped pimento
1 Tbsp. finely chopped onion
1 Tbsp. chopped green pepper
2 tsp. worchestershire cauce
1 tsp. lemon juice
Dash of pepper and salt
Chill and then roll in ball. Can be rolled in finely chopped pecans. Wrap in foil and store in refrigerator until serving time.

No Bake Coco-Date Cookies

2008-12-22T10:06:00.002-06:00

1 stick margarine
3/4 cup sugar
1 cup chopped dates
2 eggs, well beaten
1 cup chopped pecans
1 cup rice krispies
1 tsp. vanilla
1 1/2 cups shredded coconut
In a large skillet over low heat, barely melt margarine. Stir in sugar, dates, and eggs. Continue stirring and cook slowly until thick, about 10 min. or more. After mixture thickens, remove from heat,stir in pecans, rice krispies, and vanilla. Cool. Spread coconut out on wax paper. Roll teaspoonsful of mixture in coconut. Makes about 3 1/2 dozen cookies.

Cherry Cream Pie

2008-12-18T12:47:00.002-06:00

This would make a beautiful dessert for Christmas and it is extremely good.

Crust:
1 cup flour
1 cup finely chopped walnuts
1/2 cup softened butter
1/4 cup packed brown sugar
Filling:
1 pkg. (8oz.) softened cream cheese
1 cup confectioners' sugar
1/4 tsp. almond extract
1/2 cup heavy whipping cream, whipped
1 can (21oz.) cherry pie filling

In a small bowl, combine the flour, walnuts, butter and brown sugar. Transfer to a 13 x 9 baking pan. Bake at 375 degrees for 15 min, stirring once. Set aside 1 cup of crumbs. While warm, press the remaining crumbs into a greased 9 in. pie plate, firmly pressing onto the bottom and up the sides. Chill for 30 min.

In a small mixing bowl, beat the cream cheese, confectioners' sugar and almond extract until smooth. Spread over bottom of crust. Gently fold whipped cream into the pie filling; spread over cream cheese layer. Sprinkle with reserved crumbs. Chill for at least 4 hours before serving.

Carrot Ambrosia Salad

2008-12-16T18:23:00.001-06:00

7 cups shredded carrots
1 cup coconut
1 cup raisins
1/4 lb. miniature marshmallows
2 cups pineapple tidbits or chunks
1 cup sour cream
1 cup mayonaise
1 cup whipped cream
Mix fruits together. Mix creams together and add to fruits and stir.

Frosty Treasures

2008-12-14T17:46:00.002-06:00

1 pkg. (6oz.) semi-sweet chocolate chips
1/4 cup vegetable oil
1/4 cup creamy peanut butter
6 cups Crispix cereal
2 cups confectioners sugar
1. In a small bowl, combine chocolate chips and oil. Microwave on high 1 1/2 minutes or until chocolate melts. Stir in peanut butter. Pour mixture over Crispix cereal.
2. Place confectioners sugar into gallon-size storage bag. Add coated cereal and close bag tightly. Shake bag gently until cereal is thoroughly coated with sugar. Refrigerate in airtight container.

Chocolate Pleasers

2008-12-12T21:49:00.002-06:00

2 cups Crispix cereal
3/4 cup chopped cocktail peanuts
1 cup butterscotch morsels
1/2 cup semi-sweet chocolate morsels
In large bowl, combine Crispix cereal and peanuts; set aside.
Place butterscotch morsels and chocolate morsels in a small microwave-safe bowl. Heat on High 2 minutes, stirring after 1 minute. Stir morsels until smooth.
Pour melted morsels over cereal and peanuts, stirring until cereal and peanuts are well coated.
Drop by rounded spoonfuls onto waxed paper. Chill until firm, about 15 minutes. Refrigerate in air-tight container.

Rita's Party Mix

2008-12-11T11:10:00.002-06:00

2--12oz. pkgs. oyster crackers
1 small package of Hidden Valley Ranch mix, use dry
3/4 tsp. lemon pepper
3/4 tsp. garlic powder
3/4 tsp. dill weed
1 cup oil
Mix all ingredients but crackers. Put crackers into a zip-lock bag. Pour over the crackers. Shake to mix well.

Deluxe Peanut Butter Fudge

2008-12-08T20:34:00.002-06:00

2 cups sugar
2/3 cups milk
1 cup smooth peanut butter
1--7 oz. jar marshmallow creme
1 tsp. vanilla
1--6oz. pkg semisweet chocolate morsels
Combine sugar and milk in heavy 2 qt. saucepan. Cook over low hear, stirring occasionally, until mixture reaches 236 degrees (soft ball stage).
Remove from heat. Add peanut butter, marshmallow creme and vanilla. Beat to blend mixture. Pour into lightly buttered 8 inch square baking pan. Cool completely.
Melt chocolate morsels over hot water in the top of a double boiler and stir to blend. Spread over cooled fudge. Cut into 1 1/4 inch squares. Makes 36 pieces or 1 3/4 lb.

Caramel Clusters

2008-12-07T20:58:00.003-06:00

1/4 cup margarine
1/2 lb. caramels (28)
2 Tbsp. milk
3 1/2 cups corn flakes
1/2 cup nuts
1/2 cup shredded coconut
In large pan, put in margarine, caramels, and milk. Stir over low heat until melted. Add remaining ingredients. Mix well. Drop by rounded spoonfuls onto wax paper.

Penuche

2008-12-05T21:46:00.003-06:00

I loved this when I was a little girl and on into my teenage years. Even after I was married, my Mom would make this for me at Christmas.

1 1/2 cups granulated sugar
1 cup packed brown sugar
1/3 cup light cream
1/3 cup milk
2 Tbsp. butter or margarine
1 tsp. vanilla
1/2 nuts, optional
Butter a 9 in. square baking dish. Butter the sides of a heavy 2-qt. saucepan.
Combine sugars, cream, milk and butter in saucepan. Cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to a boil. Cook to soft ball stage( 238 degrees on candy thermometer ), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 degrees ). DO NO STIR.
Add vanilla and beat vigorously until very thick and mixture starts to lose its gloss. Quickly stir in nuts and spread into prepared baking dish. Score while warm and cut when firm.

Caramel Snappers

2008-12-04T18:56:00.002-06:00

144 small pecan halves
36 light caramels
1/2 cup semisweet chocolate pieces, melted
Grease cookie sheet. On it arrange pecans, flat side down, in groups of 4. Place 1 caramel on each cluster of pecans. Heat in slow oven (325 degrees) till caramels soften, about 4 to 8 min. (Watch carefully, various caramels melt at different rates.) Remove from oven; with buttered spatula, flatten caramel over pecans. Cool slightly; remove from pan to waxed paper. Swirl melted chocolate on top. Makes 36.

Orange Slice Cake

2008-12-02T19:52:00.003-06:00

I haven't made this for several years but George and I both absolutely love it. We just do not need it. It is a little bit rich. When I have made it, it has always been at Christmas .

Sift together:
3 1/2 cups flour
1 tsp. baking soda
Cream:
1 cup butter
2 cups sugar
Add:
4 eggs--one at a time and beat after each.
Add:
Flour mixture alternately with: 1 cup buttermilk
Mix in separate bowl:
2 cups nuts
1/2 box raisins that have been soaked in hot water and drained
1 lb. finely sliced and diced candy orange slices ( rolled in flour to keep separated, then shake off excess flour before adding to mixture)
1 cup coconut
Pour batter over fruit and nuts. Mix well. Pour in tube pan that has been greased and floured. Bake at 350 degrees for 1 1/2 hours.

Topping:
Mix 1 cup orange juice and 1lb. powdered sugar. Punch small holes in top of cake with a toothpick. Pour orange juice mixture over hot cake. Let cake sit for several hours or until cake is cold before removing from pan.

Triple Coconut Cake

2008-11-30T22:26:00.002-06:00

I copied this recipe from a magazine. If you like coconut, you will absolutely love this cake. It is fantastic.

1 pkg. Duncan Hines moist deluxe classic white cake mix
1 1/2 cups unsweetened coconut*
4 large egg whites
2 cans Duncan Hines Creamy Home-Style Coconut Supreme Frosting
1 1/2 cups sweetened coconut flakes
1. Preheat oven to 350 degrees. Grease and flour 3 -8in. round baking pans according to package directions.
2. In a large mixing bowl, blend the cake mix, coconut milk* and egg whites. Beat at low speed until moistened. Beat at med. speed for 2 min. Pour batter evenly among the 3 pans and bake for 18-21 min. or until toothpick inserted into the center comes out clean.
3. Cool layers in pan on a wire rack for 15 min. Turn out of pan to cool completely before frosting.
4. Place one layer on a serving plate. Spread a thin layer of coconut frosting on top and sprinkle with 1/4 cup of coconut. Repeat with second layer. Top with the third layer and frost top and sides of cake with remaining frosting. Sprinkle remaining coconut on top and sides of cake.

*Substitution: 1 1/2 cups water, 2 Tbsp. oil and 1/2 tsp coconut extract may be substituted in place of the coconut milk. Makes 12 servings

Gift of the Magi Bread

2008-11-29T12:57:00.002-06:00

1/2 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe bananas (about 2 medium )
1--11 oz. can mandarin oranges, drained
1 cup flaked coconut
1 cup semisweet chocolate chips
2/3 cup sliced almonds, divided
1/2 cup chopped maraschino cherries
1/2 cup chopped dates

In a large mixing bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine the flour, baking soda and salt; add to the creamed mixture along with bananas. Stir in the oranges, coconut, chips, and 1/2 cup almonds, cherries, and dates. pour into two greased 8 in. by 4 in. loaf pans. Sprinkle with remaining almonds. Bake at 350 degrees for 50 - 55 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves

Coconut Balls

2008-11-25T18:59:00.002-06:00

This recipe was given to me by my sister, Rita Clark.

1/2 cup butter, no margarine
2 cups powdered sugar
3 cups coconut
Melt butter in microwave. Stir in sugar and coconut. Shape in balls, walnut size. Lay on waxed paper.

Put 1/3 cup semi-sweet chocolate chips in plastic zip-lock bag. Melt in hot water. Cut a tiny, tiny hole in corner of bag. Swirl chocolate on balls.

Date Nut Candy Roll

2008-11-23T20:28:00.002-06:00

I have never made this one myself. It is a candy that I remember from my childhood. We made it with black walnuts. We had walnut trees and my brother and sister and I picked up walnuts and hulled them and my Daddy would take them and sell them for us and we could split the money between the three of us kids. That was our money to buy each other and our parents presents for Christmas. It was hard work and we always had black, stained hands for several weeks. But, I can still remember the joy of being able to purchase a present with money I had earned for someone I loved. It truly is more blessed to give than to receive.

1 1/2 cups sugar
1/8 tsp. cream of tartar
1/2 cup milk
1 Tbsp. butter

Cook to soft ball stage. Stir occasionally. Remove from heat. Add 1/2 cup ground dates and 1 cup ground walnuts. Beat until mixture thickens. Spread thin and sprinkle walnuts over top. Roll up in waxed paper and keep in refrigerator about a week. Then slice and enjoy.

Four-Chip Fudge

2008-11-22T18:14:00.001-06:00

This is a wonderful recipe for fudge. It has a most unusual taste and is simply delicious.

1 1/2 tsp. plus 3/4 cup butter (no substitutes ) divided
1 can sweetened condensed milk
3 Tbsp. milk
1 --12 oz. pkg. semisweet chocolate chips
1 --11 1/2 oz. pkg. milk chocolate chips
1 --10 oz. pkg. peanut butter chips
1 --6 oz. pkg. butterscotch chips
1 -- 7 oz. jar marshmallow creme
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 cup chopped nuts

Line a 13 x 9 pan with foil and grease the foil with 1 1/2 tsp. butter; set aside. In a large heavy saucepan, melt the remaining butter over low heat. Add the next six ingredients. Cook and stir constantly until smooth. Mixture will first appear separated; continue stirring until fully blended. Remove from the heat; stir in the marshmallow creme and extracts until well blended. Stir in nuts..

Spread into prepared pan. Refrigerate until set. Lift out of pan and remove foil; cut into squares. Store in the refrigerator. Yield: about 4 1/2 lbs.

Aunt Katie's Peanut Butter Cups

2008-11-19T21:01:00.001-06:00

1/3 lb. graham cracker crumbs
1/2 lb. butter
1 cup peanut butter
1 lb. confectioners sugar
2 cups chocolate chips
Combine crumbs, butter, peanut butter and sugar. Work together until smooth. Press this mixture into a 9 x 9 in. buttered pan or a larger pan if you want thinner bars. Melt chocolate chips over hot water. Spread over crackers mixture. Refrigerate until firm. Cut into squares.

Nuts and Bolts

2008-11-18T22:36:00.003-06:00

1/2 pkg. white almond bark
1 1/2 cups coursely chopped pretzels
1 cup salted Spanish peanuts
1 jar marshmallow creme
Melt almond bark over water in double boiler. Add rest of ingredients. Dip by spoonfuls onto wax paper.

5 Minute Fudge

2008-11-17T22:12:00.003-06:00

2 Tbsp. butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 tsp. salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
1 tsp. vanilla
1 cup chopped nuts

Combine butter, milk, sugar, and salt. Bring to a rolling boil. Cook for 5 minutes, stirring constantly. Remove from heat. Stir in other ingredients. Stir for 1 minute. Pour into buttered pan and cool.

Peanut Clusters

2008-11-16T20:03:00.002-06:00

1--24 oz. white almond bark
Melt in double boiler
Add 1--12 oz. pkg. semi-sweet chocolate chips
Let melt.
Add about 1 1/2 lbs. salted Spanish peanuts
Stir in and drop by spoonfuls onto wax paper.

Tiger Butter

2008-11-15T22:15:00.002-06:00

1 1/2 cups peanut butter
1 --16 oz. pkg. white almond bark
Melt the above together. Let stand 10 min.

Line 9 x 13 pan with wax paper. Pour in almond bark and peanut butter. Melt 4 oz. chocolate chips. Swirl into mixture in pan. Cool in fridge until firm. Cut into squares.

Joann's Million Dollar Fudge

2008-11-14T21:23:00.002-06:00

4 cups sugar
2 cups evaporated milk
1/4 lb. butter
1 tsp. vanilla
8 oz. pkg. cream cheese
2 large (8 oz. size) Hershey Candy Bars
2 pints marshmallow cream
2--12 oz. pkgs semi-sweet chocolate chips
Combine sugar and milk in sauce pan. Cook to soft ball stage. Remove from heat and add butter. Mix in vanilla, cream cheese, candy bars, marshmallow cream and chocolate chips. Work fast. Pour into buttered pans. Makes 5 pounds.

P-Knots

2008-11-13T18:25:00.002-06:00

1-- 6 oz. pkg. butterscotch chips
1--6 oz. pkg. chocolate chips
2 Tbsp. peanut butter
2 cups salted Spanish peanuts
Melt chips, add peanut butter and peanuts. Drop by spoonfuls onto wax paper. Cool and store.

Uncooked Candy

2008-11-12T17:32:00.002-06:00

Mix 2 sticks butter and 2 lbs. powdered sugar
Add 1 can Eagle Brand condensed milk
2 cups coconut
2 cups finely chopped pecans
1 tsp. vanilla
Mix together real well and pour in square pans.
Let cool over night and cut into squares, about 1 inch.

Chocolate Dip
Melt 12 oz. bag of semi-sweet chocolate chips with 1 bar of paraffin in double boiler. When completely melted, dip each piece of candy into this mixture and lay on wax paper; store in refrigerator.

"Hopscotch" Candy

2008-11-11T18:20:00.002-06:00

12 oz. pkg. butterscotch chips
Melt in double boiler over low heat.
Stir in a large can of chow mein noodles and
about 2 cups of salted peanuts. (this recipe is so old it calls for 1/2 of a 29 cent pkg. of peanuts)
Stir all together and drop by spoonfuls onto wax paper.

Monster Cookies

2008-11-10T20:36:00.002-06:00

This recipe was a request from my daughter, Becky, who along with her husband Jon and their 3 children are missionaries in Italy.

1/2 cup softened butter
1 cup sugar
1 cup plus 2 Tbsp. firmly packed brown sugar
3 eggs
2 cups peanut butter
3/4 tsp. light corn syrup
1/4 tsp. vanilla
4 1/2 cups oatmeal
2 tsp. baking soda
1/4 tsp. salt
1 cup M & M's pieces (mini)
1 --6 oz. pkg. chocolate chips

Cream butter and gradually add sugars. Beat at medium speed. Add eggs, peanut butter, syrup, and vanilla. Beat well. Add oats, soda, and salt. Stir well. Stir in remaining ingredients. Dough will be stiff. Pack into 1/4 cup measuring cup. Mound onto lightly greased cookie sheet 4 inches apart. Press into 3 1/2 inch circle. Bake at 350 degrees for 12 to 15 miutes. Center will be slightly soft. Cool on cookie sheet several minutes before removing. Makes approx. 2 1/2 dozen.

Billionaires

2008-11-08T21:20:00.002-06:00

1--14 oz. pkg, caramels
3 Tbsp. evaporated milk
1 tsp. vanilla
2 cups chopped pecans
1--6 oz. Hershey bar
1 oz. parafin

Grease a sheet of wax paper. Melt caramels, evaporated milk and vanilla in top of a double boiler. Stir in pecans. Drop from tsp. onto wax paper. Cool until firm. Melt Hershey bar and parafin in double boiler. Dip caramel pieces . Cool

Peanut Butter Bon Bons

2008-11-05T21:08:00.002-06:00

With the Holidays drawing near I thought I would post some candy recipes. As a child growing up, one of my favorite things about Christmas was all of the home made candies my mother made. She was an excellent cook, and she loved making and giving away her candies. Such fun!

1 lb. powdered sugar
2 sticks butter
12 oz. jar chunky peanut butter

6 oz. pkg. semi-sweet chocolate chips
1/2 bar of parafin wax

Mix sugar, butter and peanut butter. Roll into small balls. Melt chocolate chips and parafin over water in double boiler over low heat. With a toothpick, dip each ball into chocolate and cool on wax paper.

Helen Kelly's Fudge

2008-11-03T19:55:00.003-06:00

Helen Kelly was the name of the sweet lady who gave this recipe to my mom probably 45 years ago. I know I have had the recipe since I have been married, and that is 42 years. This is a very unique fudge recipe with a very different taste. I absolutely love it.

3 cups sugar
1 envelope unflavored gelatine
1 cup milk
1/2 cup light corn syrup
3 squares of unsweetened chocolate
1 1/4 lbs. butter (needs to be butter)
2 tsp. vanilla
1 cup nuts

Mix sugar and gelatine in pan. Add milk, syrup, chocolate, butter. Cook over low heat to 238 degrees on candy thermometer. Remove from heat and pour into mixing bowl. Add vanilla. Cool 15 minutes, then beat until thick. Add nuts. Pour into buttered pan.

Pumpkin Pie Cake

2008-11-01T21:01:00.002-05:00

2 cans pumpkin ( 16 oz. cans.)
1 --12 oz. can evaporated milk
2 large eggs
2 egg whites
1 cup sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cloves
1--18.5 oz. yellow cake mix
1 cup chopped black walnuts
5 Tbsp. butter--melted
1/3 cup sour cream--room temperature
1/3 cup orange juice--room temperature
Cool Whip

Heat oven to 350 degrees. Line a 9 x 13 baking pan with parchment paper.
Combine pumpkin, evaporated milk, eggs, egg whites, sugar and spices. Mix with mixer until blended. Spread pumpkin mix over parchment paper and level our with spatula.
Sprinkle the cake mix over the pumpkin mixture, then sprinkle the walnuts over the cake mix. Gently pat down. Blend melted butter with sour cream and orange juice. If the juice and sour cream are cold the butter will harden. All need to be room temperature. Drizzle over the nuts and cake mix. Bake for about 60- 65 minutes-- test the pumpkin layer as you would a pumpkin pie. Knife needs to come out relatively clean. Let the cake cool--- then invert on a larger pan or dish, pull off the parchment paper and cut in squares. If desired cover with cool whip on top.

Lemon-Nut Bread

2008-10-28T14:25:00.002-05:00

This recipe was given to me by my dear, dear friend, Marilyn O'Dell. She served this the other evening at our small groups and gave me permission to use it on my blog. I can personally tell you it is absolutely delicious.

3/4 cup butter, softened
1 1/2 cup sugar
3 eggs
2 1/4 cups all-purpose flour
1/4 tsp. salt
1/4 tsp. soda
1/4 cup buttermilk
Grated rind of 1 lemon
3/4 cup chopped pecans
Juice of 2 lemons
3/4 cup powdered sugar

Combine butter and sugar, creaming until light and fluffy; add eggs, beating well. Combine dry ingredients. Add buttermilk and dry ingredients alternately to creamed mixture, beginning and ending with buttermilk; stir just until all ingredients are moistened. Stir in lemon rind and pecans. Spoon batter into a greased and floured 9 x 5 x 3 inch loaf pan. Bake at 325 degrees for 1 hour and 15 minutes or until bread tests done. Cool 15 minutes and remove from pan. Combine lemon juice and powdered sugar; stir well. Punch holes in top of warm bread with a toothpick; pour on glaze. Cool on wire rack. Yield: 1 loaf

Ham Loaves

2008-10-26T22:14:00.000-05:00

This is another of my mother's recipes. You can use this if you are cooking for a large group or if you want to freeze for meals at a later date.

3 lbs. ground ham
2 lbs. ground pork
Try to get butcher to grind these two together.
24 saltine crackers, crushed
1 15 oz can cream style corn
4 eggs, slightly beaten
1 1/4 tsp. salt
1/2 cup brown sugar

Mix all ingredients well. Shape into 24 individual loaves or 3--2 lb. loaves. Bake at 350 degrees for 45 min.; about 1 1/4 hours for large loaves. Freeze individual loaves on cookie sheets. Store in zip lock bags; thaw and bake as needed.

How to cook dry Beans

2008-10-23T19:25:00.002-05:00

Beans are cheap eating and extremely good for us. You can use Pintos, Black, Red, Navy, Great Northern or any other kind. When cooked this way, it almost eliminates any gastric distress. You can add a small piece of ham, or a hambone if desired. I usually cook them plain and just add a vegetable bouillon cube for flavor. This makes them a fat free dish.

1 lb. beans, look them carefully for rocks or clods of dirt. Wash carefully.
Put into large cooking pot and cover with 6 cups of water.
Bring to a boil, and boil for 2 minutes.
Drain completely.
Cover with 6 more cups of water.
Let stand overnite.
The following morning: Drain completely and cover with 6 more cups of water.
Bring to a boil, then lower heat and cook slowly until done, approximately 2-3 hours.

Simple Salisbury Steak

2008-10-22T21:09:00.002-05:00

1 can cream of mushroom soup, divided
1 lb. ground beef
1/3 cup dry bread crumbs
1 egg, beaten
1/4 cup finely chopped onion
1 1/2 cups sliced mushrooms
1. In bowl, mix thoroughly 1/4 cup of the soup, beef, bread crumbs, egg and onion. Shape firmly into 6 patties.
2. In skillet over medium-high heat, cook patties, a few at a time, until browned on both sides. Spoon off fat.
3. Stir in remaining soup and mushrooms; return patties to skillet. Reduce heat to low. Cover; simmer 20 min. or until done, turning patties occasionally.

Chicken Casserole

2008-10-21T22:09:00.002-05:00

1/2 onion ,chopped
1 can cheddar soup
1 can cream of mushroom soup
4 cups cooked chicken
1 lb. broccoli, chopped
Bake 30 minutes at 350 degrees. Add 2 cups Durkees onion rings on top. Bake an additional 15 min.

Decadent Peanut Butter Pie

2008-10-19T17:46:00.002-05:00

This is the pie I made for the Missions Chili/Pie Auction.

1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
8 oz. cream cheese( at room temperature)
1/2 cup sugar
12 oz. container of non-dairy whipped topping, divided
1--11.75 oz. jar Smucker's Hot Fudge Ice Cream Toppings, divided

Drizzle:
2 Tbsp. hot fudge topping
2 Tbsp. peanut butter

In a medium bowl, beat together the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.

Reserving 2 Tbsp. of fudge topping, place remaining hot fudge into microwave for 1 minute. Stir. Spread fudge over pie to cover the peanut butter layer. Refrigerate until serving time.

Just before serving, spread the remaining whipped topping over fudge layer, being careful not to mix the two layers.

Place the 2 Tbsp. hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 Tbsp peanut butter going in the opposite direction of the hot fudge.

Honolulu Chicken

2008-10-18T17:46:00.002-05:00

My mom's recipe.

1/4 cup flour
1/2 tsp. salt
Dash of pepper
4 chicken breast halves, skinned
2 Tbsp. vegetable oil
1 cup peach preserves
1/2 cup commercial barbecue sauce
1/2 cup diced onion
2 Tbsp. soy sauce
1 large green pepper, cut into strips
2 cans sliced water chestnuts, drained
Hot cooked rice.
Combine first 3 ingredients; dredge chicken in flour mixture. Heat oil in large skillet over medium heat. Add chicken and cook 2-3 minutes on each side or until browned. Remove chicken from skillet , drain, and return chicken to skillet. Combine preserves, barbeque sauce, onion and soy sauce. Mix well; pour over chicken. Bring to a boil, cover, and reduce heat. Simmer for 40 minutes, stirring often. Add green pepper and water chestnuts, and continue cooking for another 15 minutes. Serve over hot cooked rice.

Candied Sweet Potatoes

2008-10-17T18:45:00.002-05:00

Here is another of my mom's recipes for Sweet Potatoes. It seems like with the Holidays coming up our thoughts turn to food and the good things we eat at Thanksgiving and Christmas.

1 Reynolds oven bag
1 Tbsp. flour
4 small sweet potatoes, peeled and cut in 1/8 in. thick slices
1/3 cup firmly packed brown sugar
1/4 cup butter, sliced
2 Tbsp. pancake syrup or molasses
1/4 tsp. nutmeg
1/3 to 1/2 cup chopped pecans
Place oven bag in a 13 x 9 baking dish. Add flour; twist end of bag and shake. Add sweet potatoes and next 5 ingredients. Squeeze to blend. Arrange in an even layer. Close bag and cut 6 slits in top. Bake 45 min. in a 350 degree oven.

Hawaiian Sweet Potatoes

2008-10-16T19:23:00.002-05:00

2 lbs. sweet potatoes
2 cups coconut
2 Tbsp. brown sugar
1/2 cup cream
4 Tbsp. butter
Salt to taste
Cook sweet potatoes until tender. Then whip and add 1/2 of coconut, sugar and cream.
Spoon into buttered 9 x 13 baking pan; mix remaining coconut and butter and sprinkle on top.
Bake uncovered in 325 degree oven for 20 minutes.

Cheese Grits

2008-10-15T19:09:00.002-05:00

1 cup grits
Put in pan and add 4 cups boiling water. Cook until thick.
Add:
1 1/2 cups shredded cheese
1/2 stick butter
1/2 cup milk
2 eggs, beaten
1 tsp. garlic powder
Pour into greased baking dish. Bake at 350 degrees for 1 hour.

Unlikely Chicken

2008-10-13T22:57:00.002-05:00

4 small chicken breasts, flattened
1/3 cup non-fat plain yogurt
1/3 cup apricot preserves or fruit spread
1 Tbsp. Dijon mustard
Dry chicken breasts
Mix last 3 ingredients together in small bowl and coat the chicken.
Bake uncovered in 350 degree oven for 45 minutes or until tender.

Turkey Chili Mac

2008-10-12T21:47:00.002-05:00

1--8oz. pkg. elbow macaroni
1 lb. ground fresh turkey
1/2 cup chopped onion
1/4 cup green pepper
1 clove garlic, minced
1--15 oz. can tomatoes, crushed in blender
1 8oz. can tomato sauce
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1--15 oz. can red kidney beans.
Brown turkey, onion,& green pepper. Drain any fat. Cook macaroni before adding to other ingredients. 1 cup of chili mac is 2 grams of fat.

Apple Enchiladas

2008-10-11T17:29:00.002-05:00

1--21 oz. can apple fruit filling
6 flour tortillas
1 tsp. cinnamon
1/3 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup water
Spoon fruit filling evenly down the center of each tortilla. Sprinkle evenly with cinnamon. Roll up and place seam side down in lightly greased baking dish or pan. Bring to a boil the rest of the ingredients; reduce heat and cook for 3 minutes, stirring often. Pour over enchiladas and let stand for 30 minutes. Bake in preheated 350 degree oven for 20 min.

Rita's Chicken Casserole

2008-10-10T21:58:00.002-05:00

1-16 oz. pkg. Long Grain Wild Rice--original, cooked according to pkg. directions.
1 can cream of chicken soup
3 cups cooked chicken or turkey
1 cup celery
1/4 cup chopped onion
1 can chopped mushrooms
1 cup water chestnuts
3 Tbsp. soy sauce
1 cup buttered bread crumbs
Mix all together and pour into a buttered 3 qt. casserole dish. Sprinkle with bread crumbs. Bake 45 minutes to 1 hour in 350 degree oven.

Chicken and Stuffing

2008-10-09T21:03:00.002-05:00

One of my mother's recipes. It is very good.

1 chicken
2 cans Cream of Chicken Soup
1 large box Stove Top stuffing
1/2 cup butter

Boil or bake chicken until tender. Save broth. Dilute soup with 1/3 can water for each can. Pour one can diluted soup into 9 x 13 pan or baking dish. Spread deboned chicken over soup. Prepare stuffing mix using 1 1/2 cups chicken broth. After stuffing is set, spread over chicken; pour melted butter over stuffing, top with second can of soup. Sprinkle paprika and black pepper over all; bake at 350 degrees for 40 minutes. Makes 6 large servings.

Raisin Sauce

2008-10-08T13:17:00.002-05:00

This will go well with the ham you prepare for Holiday Dinners.

1/2 cup brown sugar, firmly packed
1 1/2 tsp. dry mustard
1 1/2 Tbsp. flour
1/2 cup seedless raisins
1/4 cup vinegar
1 3/4 cups water
1. Combine dry ingredients in top of double boiler; add vinegar and water.
2. Cook 20 minutes over boiling water.
3. Yield: approx. 2 cups sauce
4. Serve over ham or fresh pork.

Pistachio Pineapple Delight

2008-10-07T19:39:00.002-05:00

2 pkgs. Pistachio flavor instant pudding
2 cans (20 oz. each) crushed pineapple in juice, undrained
2 cups miniature marshmallows
1 cup chopped pecans
3 cups thawed Cool Whip topping
Mix dry pudding mix, pineapple, marshmallows and pecan in large bowl until well blended. Gently stir in whipped topping; cover.
Refrigerate 1 hour or until ready to serve. Garnish with additional Cool Whip and chopped pecans, if desired.

Becky's French Silk Pie

2008-10-06T16:44:00.002-05:00

1/2 cup butter
1 cup powdered sugar
1 tsp. vanilla
2 oz. unsweetened chocolate, melted
2 eggs
Cool Whip

Beat butter until fluffy; gradually add sugar, beating constantly. Mix vanilla and slightly cooled chocolate. Gradually add eggs, one at a time, beating 3 minutes after each addition. Pour in baked pie shell. Chill. Add cool whip. Sprinkle shaved chocolate on top.

Mom's Baked Apples

2008-10-03T16:32:00.002-05:00

Wash 7 apples, cut in halves and remove core.
Place in long baking dish.
Sprinkle on apples:
2/3 cup sugar
1/2 cup water
1/2 cup red hots candy
Cover with foil and bake in 350 degree oven for about 1 hour. I usually start with the peeling side down in the pan and after baking, I flip them and they will absorb more of the red hot juice. Cool and enjoy.

Racy Red Punch

2008-10-02T19:23:00.002-05:00

This is really a very good tasting punch and is especially nice to serve around the Christmas Holidays.
1 46 oz. can pineapple juice
1/4 cup "red hot" cinnamon candies
1/3 cup sugar
1 quart of ginger ale
Combine first 3 ingredients; stir well, then let stand for about 1/2 hour in refrigerator until candies dissolve. (Quick way is to heat 1 cup drink from this can with candies, stirring constantly for 5 minutes. Remove from heat, stir in sugar and add to rest of drink; chill.) Combine with ginger ale just before serving. Makes 2 1/2 quarts.