My Favorite Recipes

S'Mores Bars

2011-11-07T09:15:00.001-08:00

Chewy graham, Hershey bar and marshmallow bars are easy to make and really yummy.

1 c butter
1 1/2 c granulated sugar
2 eggs
2 t vanilla
2 2/3 c flour
1 1/2 c graham cracker crumbs
2 t baking powder
1/2 t salt
10 Hershey milk chocolate bars (1.55 oz each)
6 c miniature marshmallows

Preheat oven to 350 degrees. Cream butter and sugar in large bowl with electric mixer until well blended. Beat in eggs and vanilla until smooth. In a small bowl, combine flour, graham cracker crumbs, baking powder and salt; add to butter mixture and beat until blended. Press half of dough into a 9"x13" pan. Bake for 15 minutes.

Arrange chocolate bars over baked layer; sprinkle with marshmallows and then scatter remaining dough over marshmallows. to form top layer.

Bake 10 to 15 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars. Makes 16 bars.

Note: I used a nonstick baking pan. If you aren't, you may want to lightly grease pan just in case. Cookies shouldn't stick due the large amount of butter in the batter, but, you never know.

Cherry Cobbler

2011-02-04T11:57:00.000-08:00

1/2 c sugar
1 T cornstarch
1 20 oz can sour red pitted cherries
1 1/2 c sifted all-purpose flour
2 t baking powder
1/2 t salt
1/2 c sugar
1/4 c butter
1/3 c milk
1 egg, slightly beaten

Combine 1/2 c sugar and cornstarch; gradually stir in cherries and juice. Place over moderate heat; bring to a boil, stirring constantly. Boil for 1 minute. Pour into a shallow 1 1/2 quart casserole.

Heat oven to 375 degrees. Sift flour, baking powder, salt and 1/2 c sugar into a bowl. Cut in butter coursely. Combine milk and egg; add to dry ingredients. Stir just until flour is dampened. Drop batter by spoonfuls onto cherries. Bake 30 minutes at 375 degrees until top is brown. Serves 4.

Cherry Coke Salad

2011-02-02T14:49:00.000-08:00

1 can dark sweet cherries, pitted
1 large can crushed pineapple
2 small pkgs cherry jello
12 oz can Coca-Cola
1 c chopped pecans

Drain fruit, saving juice. Combine juice and enough water to make 2 cups of liquid. In a small saucepan, bring liquid to a boil. Remove from heat. Stir in jello until dissolved. Add Coca-Cola. Chill in refrigerator until jello just begins to thicken. Add cherries, pineapple and nuts. Pour into a mold or bowl and chill in refrigerator until completely jelled. Makes 8 servings.

Avocado Salad

2011-02-02T14:42:00.000-08:00

3 Avocados
1 Tomato
1 Onion, minced
1/8 t vinegar
1 T Mayonnaise or Miracle Whip
1/8 t Garlic Salt
Salt and Pepper to taste

Peel and mash avocados. Combine all ingredients and mix well.

Never Fail Gingerbread

2011-02-02T14:37:00.000-08:00

We made this Gingerbread Recipe all the time when I was a kid. It's very easy, doesn't take many ingredients, and tastes delicious.

1/2 c sugar
1/2 c oil
1/2 c molasses or Ribbon Cane Syrup
1/3 c raisins
2 c flour
1 t baking soda
1/2 t salt
1 t cinnamon
1 t ginger
1 c hot water

Combine sugar, flour, soda, salt, cinnamon and ginger in small mixing bowl. Set aside. Combine oil and molasses in large mixing bowl. Add flour mixture alternately with hot water, to molasses and oil. Stir until smooth. Pour into a greased 8"x10" baking pan. Bake at 350 degrees for 35-45 minutes, or until a toothpick inserted in center comes out clean. Serve warm. Makes 12 squares.

Banana Tea Bread

2011-02-02T14:21:00.000-08:00

My sister used to make this Banana Tea Bread when we were kids and it was so good!

1 3/4 c flour, sifted
2 t baking powder
1/4 t baking soda
1/2 t salt
1/3 c shortening
2 eggs, well beaten
2/3 c sugar
2-3 bananas, mashed

Sift together flour, baking powder, soda and salt. Set aside. Beat shortening with electric mixer until creamy. Add sugar and beat until light and fluffy. Add eggs and beat well. Add flour mixture alternately with bananas. Beat well after each addition until smooth. Pour into a well-greased bread pan (8 1/2 x 4 1/2 x 2 inches), and bake at 350 degrees for 1 hour and 10 minutes or until a toothpick inserted in center comes out clean. Makes 1 loaf of Banana Tea Bread.

Double Corn Pudding

2011-02-02T14:12:00.000-08:00

2 eggs, beaten
2 c cream style corn
3/4 c milk
1/4 c corn meal
1/4 c finely chopped onion
1/4 c chopped celery
1/2 t salt
Dash of Pepper
2 T butter

Combine eggs, corn, milk, corn meal, onion, celery, salt and pepper in a medium mixing bowl. Pour into a buttered 8-inch square baking dish. Dot with butter. Bake at 350 degrees for 35 to 40 minutes or until a knife inserted 1-inch from edge comes out clean. Makes 6 servings.

Champagne Punch

2011-02-02T14:06:00.000-08:00

3 c sugar
2 1/2 c water
2 large cans pineapple juice
2 large cans orange juice
2 small cans lemon juice
1 quart Gingerale
2 pints frozen crushed strawberries
1 to 2 trays ice cubes

Combine sugar and water to make syrup; pour in juices. Chill. An hour before serving, pour over ginger ale, crushed strawberries and ice cubes. Mix well.

Yield: 50 servings

Orange Pecan Pie

2010-05-27T09:18:00.000-07:00

3 eggs, beaten
1 c dark corn syrup
1/2 c granulated sugar
1/3 c orange juice
1 T grated orange rind
1 T flour
1/4 t salt
1 1/4 c chopped pecans
1 unbaked 9-inch pastry shell
3/4 c pecan halves
whipped cream

Preheat oven to 350 degrees. In a large mixing bowl combine eggs, corn syrup, sugar, orange juice, orange rind, flour and salt. Beat at medium speed on an electric mixer until blended. Stir in chopped pecans. Pour filling into unbaked pastry shell, top with pecan halves, and bake at 350 degrees for 55 minutes to 1 hour. Place on a wire rack to cool. Serve with whipped cream. Makes one 9-inch pie.

Bourbon Chocolate Pie

2010-05-27T09:12:00.000-07:00

If you love chocolate and bourbon, this pie is for you.

1 c granulated sugar
2 eggs, slightly beaten
1/4 c cornstarch
1/2 c melted butter
3 T bourbon
1 c chopped pecans
1 (6-oz) pkg semisweet chocolate chips
1 unbaked 9-inch pie crust shell
1 c whipping cream
1/2 t bourbon
2 T powdered sugar

Preheat oven to 350 degrees. In medium mixing bowl, combine granulated sugar, slightly beaten eggs, cornstarch, melted butter and bourbon. Beat at medium speed of electric mixer until just blended. Stir in pecans and chocolate chips. Pour filling into pie crust shell and bake at 350 degrees for 30 to 35 minutes. Cool on wire rack. Beat whipping cream and 1/2 teaspoon bourbon, gradually adding powdered sugar, until soft peaks form. Serve pie with the whipped cream. Makes one 9-inch pie.

Buttermilk Cake

2010-04-13T09:58:00.000-07:00

1 c shortening
3 c sugar
1 T grated lemon rind
1 t salt
1 t vanilla
2 t lemon juice
6 eggs, separated
2 1/2 c plus 2 T flour, sifted
1/4 c plus 2 T cornstarch
1 c buttermilk
1/2 t baking soda
1 c butter
1 c sugar
1/4 c water
1 egg, beaten
1 T grated lemon rind
3 T lemon juice

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan; set aside. In large mixer bowl, cream shortening, gradually adding 3 cups of sugar. Beat at medium speed on electric mixer until smooth, Add 1 tablespoon lemon rind, salt, vanilla, and 2 teaspoons lemon juice; beat on medium speed until blended. Add egg yolks and beat well. Set aside.

Combine flour and cornstarch; set aside. Combine buttermilk and soda; add to creamed mixture alternately with flour mixture. In medium mixing bowl, beat egg whites with electric mixer until stiff peaks form. Gently fold into batter.

Pour batter into prepared 10-inch tube pan and bake at 350 degrees for 1 hour and 15 minutes. Cool in pan for 10 minutes, then remove from pan and finish cooling on a wire rack.

Combine butter and remaining ingredients in a small saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Pour over warm cake.

Orange Rolls

2010-04-13T09:49:00.000-07:00

1 pkg dry yeast
1/4 c warm water
3 1/2 c flour
2 T butter, melted
3/4 c sugar
2 T grated orange rind
1/2 c sour cream
1/4 c plus 2 T butter, melted
2 eggs
1/4 c sugar
1 t salt

In large mixing bowl, dissolve yeast in warm water; let stand for 5 minutes. Add sour cream, 1/4 cup plus 2 tablespoons melted butter, 1/4 cup sugar, eggs and salt; mix well. Add 2 cups of flour and mix well. Gradually stir in remaining flour to make a soft dough.

Turn dough onto a lightly floured surface and knead 8 to 10 times, until smooth. Place in greased bowl and turn to grease all sides of dough. Cover and let rise for 2 hours or until doubled in size.

Punch dough down and turn out onto lightly floured surface. Knead 10 to 15 times. Divide dough in half and roll half into a 12-inch circle. Brush with 2 tablespoons of melted butter and cut into 12 wedges. Combine 3/4 cup sugar and orange rind. Sprinkle half of sugar over 12 wedges. Roll up each wedge, beginning at wide end, and place on a greased baking sheet, point side down. Repeat for remaining half of dough and sugar mixture.

Cover and let rise for 1 hour or until rolls are doubled in bulk. Bake at 325 degrees for 16 to 18 minutes. Makes 2 dozen rolls.

Easy Pineapple Cake

2010-03-28T14:09:00.000-07:00

This is an easy Pineapple Cake recipe using a store bought Angel Food Cake, crushed pineapple, instant vanilla pudding and cool whip.

1 Angel Food Cake, cut in 3 layers
1 (20-oz) can crushed pineapple, undrained
1 (3.4-oz) pkg vanilla flavor instant Pudding & Pie Filling
1 c Cool Whip, thawed
Strawberries and Blueberries for garnish if desired

Combine pineapple and pudding mix in medium mixing bowl. Gently stir in Cool Whip. Place cake layers on a cake plate and spread pudding mixture between layers and on top of cake. Refrigerate for 1 hour or longer until ready to serve. Garnish with strawberries and blueberries if desired.

Jamaican Cake

2010-03-12T08:17:00.000-08:00

2 c flour
2 t baking powder
1/2 t salt
1/2 c butter, softened
1 1/4 c sugar
2 eggs
1/2 c milk
3 ripe bananas, mashed
3/4 c chopped walnuts, toasted
1 medium banana, sliced
2 T Grand Marnier or orange flavored liqueur
1/2 c chopped walnuts, toasted

Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan and set aside. Combine flour, baking powder and salt in a small mixing bowl; set aside. Cream butter and sugar in large mixing bowl on medium speed of electric mixer, until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture. Fold in mashed bananas and 3/4 cup chopped walnuts. Pour batter into prepared loaf pan and bake at 350 degrees for 1 hour and 15 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then remove cake from pan to wire rack and cool completely. Split cake into 2 layers, horizontally. Place bottom layer, cut side up, on a cake plate. Arrange banana slices on top of layer. Sprinkle with orange liqueur. Spread with half of frosting (recipe below). Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Sprinkle with 1/2 c chopped walnuts. Cover and chill for 8 hours before serving. Makes 8 servings.

Frosting

1 c butter, softened
1 c sugar
3 eggs
2 t instant coffee powder
1/4 c Kahlua or coffee-flavored liqueur

Cream butter and sugar at medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve coffee powder in Kahlua. Add to creamed mixture and beat well. Makes 3 cups of frosting.

Black Forest Cake

2010-03-12T08:04:00.000-08:00

2 c flour, sifted
1/4 t salt
1 1/2 t baking soda
1 (16-1/2 oz) can pitted dark sweet cherries
2 T cornstarch
1/4 c water
1 c butter, softened
2 c sugar
4 eggs
2/3 c buttermilk
1 t vanilla
3 (1-oz) squares unsweetened chocolate, grated
2/3 c boiling water

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans; set aside. In medium mixing bowl, combine flour and salt; set aside.

Drain liquid from cherries into a small saucepan. Bring liquid to a boil over medium heat. Combine cornstarch with 1/4 c water and stir until smooth. Pour cornstarch mixture slowly into boiling juice. Stir constantly until mixture is thickened and bubbly. Add cherries and cool; set aside.

In large mixer bowl, cream butter and sugar on medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix buttermilk and soda together. Add flour and buttermilk alternately to creamed mixture, beating well after each addition using electric mixer. Add vanilla.

Melt chocolate in 2/3 c boiling water, stirring until smooth. Add chocolate to cake batter and mix well. Pour batter evenly into prepared cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove cake from pans and cool completely on wire racks.

Frost with Chocolate Butter Cream Frosting and Whipped Cream Frosting, recipes below. Spoon Chocolate Butter Cream Frosting into a cookie press fitted with a 1/2-inch nozzle. Start at outer edge of bottom layer of cake and form 3 rings of frosting, working towards the center. Leave 1 1/2 inches between each ring. Make rings 1-inch high. Chill. Fill in between rings with reserved cherry mixture. Place second layer on top of cherries and punch holes in layer with a wooden pick. Sprinkle with kirsch. Spread one-third of Whipped Cream Frosting over second layer. Place third cake layer on top of whipped cream. Spread top and sides of cake with remaining Whipped Cream Frosting, reserving a small amount for garnish. Garnish with whipped cream rosettes, grated chocolate and maraschino cherries. Refrigerate cake until ready to serve. Makes one 3-layer cake.

Chocolate Butter Cream Frosting

1/4 c butter, softened
2 c sifted powdered sugar
1 egg white
1/2 t vanilla
1 1/2 oz semisweet chocolate, melted
1 T plus 1 t kirsch

Cream butter at medium speed of electric mixer. Add powdered sugar, egg white, vanilla and chocolate and beat until fluffy.

Whipped Cream Frosting

3 c whipping cream
1/2 c sifted powdered sugar
1/4 c kirsch
1 (1-oz) square semisweet chocolate, grated or shaved (optional)
Maraschino cherries (optional)

Beat cream in large mixing bowl at high speed of electric mixer until foamy. Add powdered sugar and kirsch gradually. Beat until stiff peaks form.

Easy Squash Casserole

2010-03-08T14:38:00.000-08:00

3 lbs yellow squash, sliced
1/2 c chopped onion
1/2 c butter
2 eggs, beaten
1 t salt
3/4 c cracker crumbs
1/2 t pepper

Preheat oven to 350 degrees. Cook squash, covered, in boiling, salted water until tender - 10 to 15 minutes. Drain and mash. Set aside.

Saute onion in butter until tender. Add onion, cracker crumbs, eggs, salt and pepper to squash, stirring well. Spoon squash into a lightly greased 2 quart casserole and bake uncovered at 350 degrees for 20 minutes. Makes 8 servings.

Apple Crisp

2010-03-08T14:30:00.000-08:00

4 cooking apples, peeled, cored and chopped
1 c flour
1 t baking powder
1 c sugar
1 egg
1/2 t salt
1/2 c butter, melted

Preheat oven to 350 degrees. Place prepared apples in a 12x8x2 inch baking dish. Combine flour, sugar, salt and baking powder in a small mixing bowl. Cut egg into flour mixture with a pastry blender until mixture resembles coarse corn meal. Sprinkle over apples. Pour melted butter on top and bake at 350 degrees for 40 minutes or until browned. Makes 6 servings.

Roast Beef and Vegetables

2010-02-09T09:35:00.000-08:00

3 lb boneless beef chuck roast
2 T oil
3 T flour
1 c buttermilk
1 c water
4 beef-flavor bouillon cubes
1/2 t thyme
1/4 t pepper
2 medium onions, cut in wedges
4 carrots, cut in 1-inch slices
10-oz pkg frozen broccoli, thawed
10-oz pkg frozen caulifower, thawed

Preheat oven to 350 degrees. Brown roast in oil in a large frying pan, then place in a 3-quart Dutch Oven. Add flour to roast drippings and cook and stir until browned. Add water, buttermilk, bouillon cubes, thyme and pepper. Cook and stir until bouillon is dissolved and mixture thickens; about 10 minutes. Arrange carrots and onions around roast and spoon on sauce. Cover and bake for 1 hour and 45 minutes. Add remaining vegetables and bake for 10 minutes longer or until tender. Makes 6 to 8 servings.

Baked Squash

2010-02-09T09:27:00.000-08:00

8 cups yellow squash, sliced, cooked and drained
6 slices bacon, cooked and crumbled
2 eggs
1 c cottage cheese
2 t Wyler's Chicken-flavor instant bouillon
2 T flour
4 oz shredded sharp cheddar cheese

Preheat oven to 350 degrees. Grease a 12x7-inch baking dish. Mix together cottage cheese, eggs, bouillon and flour. Add the squash and mix well. Pour into prepared baking dish. Sprinkle on cheddar cheese and bacon. Bake at 350 degrees for 20 to 25 minutes. Let stand for 5 minutes. Makes 6 to 8 servings.

Pina Colada Punch

2010-01-30T08:51:00.000-08:00

If you love Pina Coladas, you'll love this easy Pina Colada Punch recipe using Coco Lopez Cream of Coconut, crushed pineapple, light rum, club soda and pineapple juice.

2 (15-oz) cans Coco Lopez Cream of Coconut
1 (20-oz) can crushed pineapple, undrained
1 (46-oz) can pineapple juice, chilled
2 c light lrum
1 (32-oz) bottle club soda, chilled
1 ice ring or block of ice

Blend pineapple and cream of coconut in electric blender container until smooth. Combine pineapple mixture, pineapple juice and rum in a large punch bowl. Add club soda and ice ring just before serving. Makes 4 quarts of punch.

To make ice ring:

Fill a ring mold with water up 1 inch from top and freeze. Arrange pineapple chuncks and maraschino cherries on top of ice. Pour a small amount of cold water over fruits and freeze.

Raspberry Champagne Punch

2010-01-30T08:44:00.000-08:00

1 bottle red rose wine, chilled
1 bottle dry champagne, chilled
1 quart Raspberry Sherbet
2 (10-oz) pkgs frozen red raspberries
in syrup, thawed
1/2 c sugar
1/3 c ReaLemon Lemon Juice from
concentrate

Blend rasperries in electric blender until smooth. In a large punch bowl, combine wine, sugar, lemon juice and raspberries. Stir until sugar is dissolved. Just before serving, scoop sherbet into punch bowl and add champagne, stirring gently. Makes 3 quarts.

Hot Chocolate

2010-01-30T08:37:00.000-08:00

1/2 c cocoa
1 (14-oz) can Eagle Brand Sweetened
Condensed Milk
1 1/2 t vanilla
1/8 t salt
6 1/2 c hot water

Combine condensed milk, cocoa, salt and vanilla in a large saucepan. Cook over medium heat while slowly stirring in hot water. Heat thoroughly.

Easy Fudge Cake

2010-01-18T20:07:00.000-08:00

1 packaged chocolate cake mix
1 (8-oz) package cream cheese, softened
2 T butter, softened
1 T cornstarch
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
1 egg
1 t vanilla

Preheat oven to 350 degrees. Grease and flour a 10-inch bundt or tube pan; set aside. Prepare cake mix according to instructions on box. Pour batter into prepared pan. In small mixer bowl, beat cream cheese, butter and cornstarch until light and fluffly. Gradually beat in condensed milk, egg and vanilla until smooth. Pour evenly over cake batter. Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely. Top with Chocolate Glaze. Store covered in refrigerator.

Chocolate Glaze

1 (1-oz) square semi-sweet chocolate
1 T butter
2 T water
3/4 c confectioners sugar
1/2 t vanilla

Melt chocolate and butter with 2 tablespoons water, in a small saucepan over low heat. Remove from heat and stir in confectioners sugar and vanilla. Stir until smooth. Pour over cake.

Ambrosia

2010-01-18T19:56:00.000-08:00

This Ambrosia Fruit Salad uses Eagle Brand milk, yogurt, lime juice, mandarin oranges, pineapple, grapes, mini marshmallows, coconut, pecans and cherries.

1 can Eagle Brand Sweetened Condensed Milk
8 oz container plain yogurt
1/2 c lime juice from concentrate
2 (11-oz) cans mandarin oranges, drained
1 (20-oz) can pineapple chunks, drained
1 1/2 c grape halves
1 1/3 c flaked coconut
1 c miniature marshmallows
1 c chopped pecans
1/2 c sliced maraschino cherries, drained

Combine condensed milk, yogurt and lime juice in a large bowl. Mix well. Stir in fruit, coconut, marshmallow, pecans and cherries. Chill for 3 hours. Refrigerate leftovers.

Banana Daiquiris

2010-01-18T19:48:00.000-08:00

2 medium bananas, sliced
1/3 c confectioners sugar
1/3 c light rum
3 T lime juice from concentrate
2 c ice cubes

Combine all ingredients in a Blender container except for the ice. Blend well, then gradually add ice and blend until smooth. Pour into glasses.

Baked Macaroni & Cheese

2010-01-07T13:50:00.000-08:00

This Baked Macaroni & Cheese recipe uses a box of macaroni & cheese, shredded cheddar cheese, sour cream and Ritz Crackers.

1 pkg Macaroni & Cheese Dinner
1 c shredded cheddar cheese
1/2 c sour cream
1/4 t cayenne pepper
6 Ritz Crackers, crushed
1 T butter, melted

Preheat oven to 375 degrees. Grease a 1 1/2 quart casserole dish; set aside. Prepare macaroni & cheese as directed on package. Stir in 1/2 cup of shredded cheddar cheese, sour cream and pepper. Pour into prepared casserole dish. Sprinkle with remaining 1/2 cup shredded cheddar cheese. Mix crushed Ritz Crackers and 1 tablespoon of melted butter together. Sprinkle on top of macaroni & cheese. Bake in 375 degree oven for 20 minutes. Let stand 5 minutes before serving. Makes 5 servings of 1 cup each.

Chocolate Oreo Cake

2010-01-07T13:39:00.000-08:00

This Chocolate Oreo Cake recipe uses a devil's food chocolate cake mix, semi-sweet baking chocolate, cream cheese, cool whip and Oreo sandwich cookies.

1 pkg devil's food chocolate cake mix
4 squares semi-sweet baking chocolate
1/4 c butter, cut up
1 pkg (8-oz) cream cheese, softened
1/2 c granulated sugar
2 c Cool Whip, thawed
12 Oreo chocolate sandwich cookies, coarsely crushed

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans; set aside. Prepare devil's food chocolate cake mix according to directions on box. Pour into prepared cake pans and bake at 350 degrees 20-25 minutes or until wooden toothpick inserted in center, comes out clean. Cool in pans for 5 minutes. Remove to wire racks and cool completely.

Place chocolate and butter in a small microwave proof bowl. Microwave on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted, then cool for 5 minutes.

In a large mixer bowl, beat cream cheese and sugar at medium speed of an electric mixer until well blended. Gently stir in cool whip and crushed Oreo cookies. Place 1 cake layer, upside down, on a cake plate. Spread top evenly with cream cheese mixture. Cover with remaining cake layer, top-side up. Spoon chocolate glaze over top of cake. Let stand until set. Store in refrigerator. Makes 16 servings.

Cheese Ball

2010-01-04T17:27:00.001-08:00

2 pkg (8-oz each) cream cheese, softened
1 pkg (8-oz) shredded sharp cheddar cheese
1 T finely chopped onion
1 T chopped red pepper
2 t Worcestershire Sauce
1 t lemon juice
Dash of Cayenne Pepper
Dash of salt
1 c chopped pecans

Beat cream cheese and cheddar cheese in small bowl with electric mixer on medium speed until well blended. Mix in onion, red pepper, Worcestershire Sauce, lemon juice, cayenne pepper and salt; cover. Refrigerate for several hours or overnight. Shape chilled cheese mixture into a ball and roll in pecans. Serve with crackers. Makes 24 servings of 2 tablespoons each.

Vanilla-Chocolate Swirl Cheesecake

2010-01-04T17:25:00.000-08:00

20 Oreo Chocolate Sandwich Cookies,
crushed
3 T butter, melted
4 pkg (8-oz each) cream cheese, softened
1 c granulated sugar
1 t vanilla extract
1 c sour cream
4 eggs
6 squares semi-sweet chocolate, melted

Preheat oven to 325 degrees. Line a 13x9-inch baking pan with foil, letting the ends extend over the sides of the pan. Combine cookie crumbs and butter. Press firmly into the bottom of prepared pan. Bake at 325 degrees for 10 minutes. In large mixer bowl, beat cream cheese, sugar and vanilla with an electric mixer on medium speed. Add sour cream and mix well. Add eggs, one at a time, beating on low speed after each addition, until blended. Set aside one cup of batter. Stir melted chocolate into remaining batter and pour over crust. Top with spoonfuls of remaining 1 cup of plain batter. Cut through batters with a knife several times to swirl. Bake at 325 degrees for 40 minutes or until center is almost set. Cool completely, then refrigerate for 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into squares to serve. Refrigerate leftovers. Makes 16 servings.

Easy Mud Pie

2010-01-02T12:14:00.000-08:00

3/4 c crushed vanilla wafers
1/2 cup finely chopped pecans
2 T butter, melted
1 8-oz pkg cream cheese
3/4 c confectioner's sugar
1 1/2 cups cool whip, thawed
1 3/4 c milk
1 pkg (4-serving size) instant chocolate
pudding and pie filling

Preheat oven to 375 degrees. Combine vanilla wafer crumbs, melted butter and pecans; press firmly into bottom and sides of a 9-inch pie plate. Bake at 375 degrees for 10 minutes; cool. In a large mixer bowl, beat cream cheese and sugar at medium speed of mixer until well blended. Gently stir in 1 cup of cool whip and spread over crust. Pour milk into medium mixing bowl. Add pudding mix and beat with a wire wisk for 2 minutes. Spoon pudding over cream cheese layer. Refrigerate for several hours or until set. Top with remaining 1/2 cup cool whip before serving. Store in refrigerator. Makes 8 servings.

Taco Casserole

2010-01-02T12:03:00.000-08:00

1 box macaroni & cheese dinner
1 lb ground beef
1 pkg taco seasoning mix
3/4 c water
3/4 c sour cream
1 1/2 c shredded cheddar cheese
1 c thick 'n chunky salsa
1/2 c coarsely crushed tortilla chips

Preheat oven to 400 degrees. Prepare macaroni as directed on package. Brown meat and drain. Add taco seasoning mix and water to meat; simmer 5 minutes. Stir sour cream into prepared macaroni & cheese. Spoon half of macaroni mixture into an 8-inch square baking dish; layer on meat mixture, 1 cup cheddar cheese, and then remaining macaroni mixture. Cover and bake in oven for 15 minutes at 400 degrees. Top with tortilla chips, salsa and remaining 1/2 cup cheese. Bake, uncovered for 5 minutes or until cheese is melted. Makes 6 servings of 1 cup each.

Spinach Manicotti

2010-01-02T11:52:00.000-08:00

8 oz pkg sliced mushrooms
10 oz pkg frozen chopped spinach,
thawed and drained
2 cloves garlic, minced
3 egg whites
15 oz container ricotta cheese
1 c shredded Mozzarella Cheese
1/3 c grated Parmesan Cheese
8 oz pkg manicotti shells (14 shells)
cooked and drained
2 c spaghetti sauce

Preheat oven to 350 degrees. Spray a large frying pan with cooking spray. Saute mushrooms and garlic for 5 minutes on medium heat, stirring frequently; remove from heat. In a medium mixing bowl, beat egg whites until foamy and add mushrooms, spinach, ricotta cheese and half of the mozzarella and Parmesan cheeses; mix well. Spoon mixture evenly into manicotti shells. Place in a 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce. Bake 40 minutes at 350 degrees. Top with remaining mozzarella and Parmesan cheeses and continue to bake for 5 more minutes or until cheese is melted. Makes 7 servings of 2 stuffed manicotti shells each.

Easy Pot Roast

2010-01-02T11:42:00.000-08:00

2 lb boneless beef shoulder pot roast
1/2 t salt
1/4 t black pepper
8-oz bottle Catalina Salad Dressing
2 onions, sliced
2 lb potatoes, peeled and cut in 2 inch cubes
1 lb carrots, peeled and cut in 1-inch slices
2 T fresh parsley, chopped
water

Season roast on both sides with salt and pepper. Pour 1/4 cup of Catalina Dressing in a Dutch Oven; add roast and brown on high turning to brown both sides. Add onions and stir until brown. Add remaining dressing, carrots and potatoes. Add water to cover three-fourths of the roast. Bring to a boil and cover. Simmer on low heat for 2 hours or until meat and vegetables are tender. Remove meat from pan and slice thinly against the grain. Serve with vegetables and pan gravy. Sprinkle on chopped parsley. Makes 8 servings.

Shepherd's Pie

2010-01-01T15:32:00.000-08:00

This Shepherd's Pie recipe uses ground beef, mashed potatoes, cream cheese, cheddar cheese, and mixed vegetables.

1 lb ground beef
2 cups hot mashed potatoes
4 oz cream cheese, cubed
1 c shredded cheddar cheese
4 c frozen mixed vegetables, thawed
2 cloves of garlic, minced
1 c beef gravy

Preheat oven to 375 degrees. In a large frying pan, brown ground beef; drain. In a large mixer bowl, beat mashed potatoes, cream cheese, 1/2 cup shredded cheddar cheese and garlic on medium speed on electric mixer until well combined. Stir mixed vegetables and gravy into meat and spoon into a 9-inch square baking dish. Spoon potato mixture over top. Sprinkle on remaining 1/2 cup of shredded cheddar cheese and bake in at 375 degrees for 20 minutes. Makes 6 servings.

Eggnog Bread

2010-01-01T15:22:00.000-08:00

Baking Eggnog Bread is a delicious way to use up leftover eggnog.

2 1/4 c flour
1/2 t salt
2 t baking powder
1/4 t nutmeg
2 eggs
1 c sugar
1 c eggnog
1/2 c butter
2 t rum extract
1 t vanilla

Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan and set aside. In a small mixing bowl, combine flour, salt, baking powder and nutmeg using a wire wisk. Set aside. In a large mixing bowl, beat butter and sugar until smooth; beat in eggs, rum extract, vanilla and eggnog. Stir in flour mixture until just moistened. Pour into loaf pan and bake 50-60 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove from pan and cool on a wire rack. Store bread in refrigerator. Makes one loaf.

Pizza-Quiche

2009-12-31T09:23:00.000-08:00

1 9-inch pie crust
12 oz (3 cups) shredded mozzarella cheese
8 oz (2 cups) shredded Cheddar cheese
2 oz (1/2 cup) sliced pepperoni
4.5-oz jar sliced mushrooms, drained
3/4 c milk
2 eggs
1 t Italian seasoning
1 small garlic clove, minced
16-oz jar spaghetti sauce

Preheat oven to 400 degrees. Layer cheeses in pie-crust lined pan. Top with pepperoni and mushrooms. Combine milk, eggs, Italian seasoning and garlic in medium size mixing bowl. Beat well. Pour egg mixture over mushrooms. Bake at 400 degrees for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 15 minutes before serving. In a small saucepan, simmer spaghetti sauce for 2 to 3 minutes or until hot. Cut quiche in wedges and spoon spaghetti sauce on top. Makes 8 to 10 servings.

Beef 'N Cheese Cresent Pie

2009-12-31T09:14:00.000-08:00

Beef 'N Cheese Cresent Pie is a quick and easy. Just add a tossed salad and glass of red wine for an elegant meal.

1 1/4 lb ground beef
1/3 c chopped onion
1/4 c chopped green pepper
1/4 t cumin seed
1/4 t garlic salt
1/4 t salt
8-oz can tomato sauce
8.25-oz can sliced green beans, drained
8-oz can crescent dinner rolls
1 egg, slightly beaten
8 oz (2 cups) shredded Monterey Jack cheese
Paprika

Preheat oven to 375 degrees. Brown beef with onion and green pepper in a large skillet. Add cumin seed, salt, garlic salt, tomato sauce and green beans. Stir well and simmer uncovered while preparing crust. Separate crescent dinner rolls into 8 triangles. Arrange in a 9-inch pie pan, sealing perferations; press firmly over bottom and sides. Combine egg and cheese in a small mixing bowl. Spread over bottom of crust. Spoon meat mixture over cheese. Top with remaining 1 cup of cheese. Sprinkle on Paprika. Bake at 375 degrees for 20 to 25 minutes or until crust is golden brown. Let stand for 5 minutes before serving. Makes 5 to 6 servings.

Popcorn Balls

2009-12-12T14:30:00.000-08:00

10 cups plain, unsalted popped corn
1 t salt
1 c firmly packed brown sugar
3/4 c white corn syrup
1 1/2 t vinegar
1/2 t salt
1/2 c evaporated milk

Pour popcorn into large bowl and sprinkle with 1 teaspoon salt. Set aside. In a large saucepan, combine brown sugar, corn syrup, vinegar and 1/2 teaspoon salt. Bring to a boil and boil briskly to 280 degrees (soft crack stage); remove from heat while testing. Keep syrup boiling and slowly stir in 1/2 cup evaporated milk. Bring to soft crack stage again.

Gradually pour hot syrup into center of popcorn. With a long-handled fork, quickly stir and coat popcorn with syrup. As soon as it cools enough to handle, using buttered hands, press popcorn mixture into firm balls. Makes 10 large or 20 small popcorn balls.

Cranberry Sauce

2009-12-12T14:21:00.000-08:00

1 c sugar
1 c water
1 3-inch stick cinnamon
1/8 t salt
2 c cranberries, washed and sorted

In a small saucepan combine sugar, water, cinnamon and salt. Heat to boiling and continue to boil uncovered without stirring for 5 minutes or until skins pop open. Cool and remove cinnamon stick. Serve with meat or poultry. Makes about 2 cups of cranberry sauce.

You may omit cinnamon stick if you prefer.

Egg Nog

2009-12-12T14:17:00.000-08:00

6 eggs, separated
1/4 c sugar
2 T rum extract
1 t vanilla extract
5 T sugar
1 1/2 c chilled cream

Combine egg yolks, 1/4 cup sugar, 2 tablespoons rum extract and 1 teaspoon vanilla in a large mixer bowl. Beat on mediun speed until thick and lemon colored.
Gradually add 1 1/2 cups chilled cream and set aside.

Beat 6 egg whites until frothy. Gradually add 5 tablespoons of sugar, one tablespoon at a time, beating well after each addition. Beat until rounded peaks are formed.

Gently fold egg whites into egg yolk mixture until blended. Chill in refrigerator.

Pour into punch bowl and mix gently before serving. Ladle into punch cups and sprinkle with nutmeg. Makes about 16 servings.

Zombie

2009-12-12T14:05:00.000-08:00

3 oz dark rum
1 oz Jamaican rum
1 oz light rum
2 oz lime juice
1 oz pineapple juice
1 oz orange juice
2 t superfine sugar
2 t 151 proof rum
2 orange slices
2 maraschino cherries
2 mint sprigs

Chill 2 highball glasses. Combine dark rum, Jamaican rum, light rum, lime juice, pineapple juice orange jice and sugar in a blender container. Blend on high for 30 seconds. Pour into glasses. Add 1 teaspoon 151 proof rum to each drink. Garnish with orange slice, a cherry and a sprig of mint.

Zipperhead

2009-12-12T14:00:00.000-08:00

1 part vodka
1 part Chambord
3 parts soda water

Pour ingredients into a rocks glass with ice. Drink with a large straw.

Purple Hooter

2009-12-12T13:57:00.000-08:00

1 1/2 oz vodka
1/2 oz Chambord
3/4 oz cranberry juice
1/2 oz Sprite
1 oz sweet & sour mix
1/2 oz grenadine

Combine all ingredients in a shaker with ice. Shake well and strain into cocktail glasses.

Long Island Iced Tea

2009-12-12T13:54:00.000-08:00

1 oz Tequilla
1 oz gin
1 oz light rum
1 oz vodka
1 oz lemon juice
2 t superfine sugar
16 oz cola

Fill a cocktail shaker half full with ice. Measure Tequilla, gin, rum, vodka, lemon juice and sugar into shaker. Shake well to mix. Strain into 2 tall glasses. Fill to top with cola and stir gently.

Hurricane

2009-12-12T13:50:00.000-08:00

1 oz vodka
1 oz gin
1 oz light rum
1/2 oz 151 proof rum
1 oz Amaretto
1 oz Triple Sec
grapefruit juice
pineapple juice
grenadine

Measure gin, rums, amaretto and triple sec into a tall glass with ice. Add equal amounts pineapple and grapefruit juice. Top with grenadine.

Grateful Dead

2009-12-12T13:47:00.000-08:00

1/4 oz vodka
1/4 oz rum
1/4 oz tequila
1/4 oz Triple Sec
1/4 oz Chambord

Comine all ingredients over ice in a rocks glass; fill with coca cola.

Chocolate Covered Cherry

2009-12-12T13:42:00.000-08:00

1/3 oz Kahlua
1/3 oz Amaretto
1/3 oz white Creme de Cacao
drop of Grenadine

Mix Kahula, Amaretto and white Creme de Cacao with ice. Strain into shot glasses and add a drop of Grenadine.

Blind Melon

2009-12-12T13:37:00.001-08:00

1 oz vodka
1 oz Southern Comfort
1 oz Amaretto
1 oz Midori

Using a tall glass, pour over ice and fill with cranberry juice.

Coconut Lime Cake

2009-12-06T13:54:00.000-08:00

This Coconut Lime Cake Recipe uses a lemon cake mix and coconut milk.It is filled with lemon pudding.

1 pkg lemon cake mix
1/2 c water
1/2 c coconut milk (not cream of coconut)
1/3 c oil
3 eggs
1 t grated lime peel

Preheat oven to 350 degrees. Grease and flour two 8 or 9-inch round cake pans. In large mixer bowl, combine lemon cake mix, water, coconut milk, oil and eggs on low speed of electric mixer until moistened. Beat 2 minutes at high speed. Stir in 1 teaspoon lime peel. Pour batter evenly into prepared cake pans.

Bake at 350 degrees for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans for 15 minutes, then remove to wire racks and cool completely.

Filling:

1 (2.9-oz) pkg lemon pudding and
pie filling mix
1/2 c sugar
1 t grated lime peel
3 T lime juice
2 egg yolks
2 cups water

In medium saucepan, combine lemon pudding mix, sugar, grated lime peel, lime juice and egg yolks. Mix well. Stir in 2 cups water. Cook and stir over medium heat until it comes to a boil. Transfer to a bowl and cover. Refrigerate 1 1/2 to 2 hours until cool and thickened.

Frosting:

2 c whipping cream
1/4 c confectioners sugar
1 (7-oz) pkg flaked coconut

In small mixer bowl, beat whipping cream and sugar until stiff peaks form. Fold 3/4 cup of whipped cream into cooked filling. Reserve remaining whipped cream for frosting.

To assemble cake: slice each cake layer in half horizontally to make 4 layers. Place 1 cake layer, cut side up, on serving plate; spread with 1/3 of filling. Repeat with second and third layers. Top with remaining cake layer, top side up. Frost sides and top of cake with reserved whipped cream. Press coconut into sides and top of cake. Refrigerate 1 to 2 hours before serving. Garnish with lime slices if desired. Store in refrigerator.

Christmas Sugar Cookies

2009-12-06T13:35:00.000-08:00

This sugar cookie recipe is from Martha Stewart's Entertaining. The dough rolls out very well and the cookies turn out crisp and light.

4 1/2 c sifted flour
4 t baking powder
1 t salt
2 sticks unsalted butter
2 c sugar
2 eggs
1/2 c milk
1/2 t vanilla

In large mixer bowl, cream butter and sugar until fluffy. Add eggs and beat well. In small mixing bowl, combine flour, baking powder and salt with wire wisk. Add to sugar mixture, 1 cup at a time, alternating with milk and vanilla. Beat well after each addition. Cover dough and chill in refrigerator for 1 hour or longer. Preheat oven to 375 degrees. Divide dough into 4 pieces. Roll 1 piece at a time on floured board and cut with large cookie cutters. Bake 8 to 10 minutes. Cool on racks. Decorate cookies with colored icing and sprinkles.

Tip: Combine 1 cup flour and 1 cup confectioner's sugar. Use this mixture to flour board before rolling out cookie dough.

Peppermint Cookies

2009-12-06T13:23:00.000-08:00

This Peppermint Cookie Recipe uses crushed peppermint instead of Andes peppermint baking chips.

2 sticks unsalted butter, softened
1 c dark brown sugar, packed
1/3 c granulated sugar
1 large egg
2 t vanilla
1/2 t baking soda
1/2 t salt
1 3/4 c flour
1 c old fashioned rolled oats
1 c Angel Flake coconut
1 1/4 c coarsely chopped pecans, toasted
1 1/2 c crushed soft, old fashioned peppermint stick candy

Preheat oven to 300 degrees. In large mixer bowl, cream butter, brown sugar and granulated sugar until fluffy using an electric mixer (about 3 minutes). Beat in egg and vanilla. In small mixing bowl, combine flour, baking soda and salt. Add to sugar mixture and beat on low speed until well mixed Stir in oats, coconut, pecans and crushed peppermint. Measure into 2 tablespoon balls for large cookies or 1 tablespoon balls for small cookies. Place round balls on lightly greased cookie sheets, two inches apart. Press lightly. Sprinkle remaining chips on top of each cookie. Bake at 300 degrees for 20 minutes for large cookies, 12-15 minutes for small cookis. Do not overbake. Remove cookies from cookie sheet and cool completely on wire rack. Makes 3 to 5 dozen cookies, depending on size.

Chocolate Bonbons

2009-12-06T13:10:00.000-08:00

Chocolate Bonbons are made with chocolate chips, sweetened condensed milk and candy kisses.

1 (12-oz) pkg semi-sweet chocolate chips
1/4 c butter
1 can (14-oz) Eagle Brand sweetened condensed milk
2 c Flour
1/2 c finely chopped pecans
1 t vanilla
60 Hershey's candy kisses, unwrapped
2 oz white chocolate baking bar
1 t shortening

Preheat oven to 350 degrees. Combine chocolate chips and butter in a medium saucepan. Cook and stir over low heat until melted and smooth. Add sweetened condensed milk and mix well. Combine flour, chocolate mixture, vanilla and nuts in a medium mixing bowl; mix well. Shape 1 tablespoon of dough around each chocolate kiss, covering completely. Place 1 inch apart on ungreased cookies sheets. Bake at 350 degrees for 6 to 8 minutes. Cookies will be soft and shiny, but become firm as they cool. Be careful not to overbake. Remove cookies from pan and cool completely.

Combine white chocolate and shortening in a small saucepan. Cook and stir over low heat until melted and smooth. Drizzle chocolate over cooled cookies. Makes 5 dozen cookies. Store in a tightly covered container.

Blonde Brownies

2009-12-03T09:25:00.000-08:00

This blonde brownie recipe has peanut butter chips, chocolate chips and walnuts in them.

1 c butter, softened
2/3 c granulated sugar
2/3 c packed brown sugar
2 large eggs
2/3 c half-and-half
2 t vanilla
2 1/2 c flour
1 t baking powder
1/2 t salt
1 1/2 t cinnamon
1 c (6 oz) semisweet chocolate chips
1 c (6 oz) peanut butter chips
3/4 c coarsely chopped walnuts, toasted

Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan; set aside.
In large mixer bowl, beat butter at medium speed until creamy. Gradually add sugars and beat until light and fluffy. Beat in eggs, one at a time. Add half-and-half and vanilla. Beat until smooth.

In small mixing bowl, combine flour, baking powder, salt and cinnamon. Gradually add to sugar mixture. Beat on low speed until well blended.

Spread batter into prepared pan and bake at 350 degrees for 25 to 30 minutes. Cool completely in pan and then cut into bars. Makes 2 dozen brownies.

Candy Bar Brownies

2009-12-03T09:12:00.000-08:00

Use your favorite candy bar in these triple chocolate brownies.

2 c granulated sugar
3/4 c butter
2 t vanilla
4 large eggs
1 1/2 c flour
1/4 t salt
1/2 t baking powder
1/3 c cocoa
4 (2.07-oz)chocolate-coated nougat candy bars, coarsely chopped
(Milky Way or Snickers are good)
3 (1.55-oz) milk chocolate bars, chopped

Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan.
Melt butter in a large saucepan over medium heat. Add sugar and vanilla and stir well; add eggs and beat well.

In small mixing bowl combine flour, baking powder, salt and cocoa. Stir into sugar mixture. Fold in chopped candy bars.

Spoon batter into prepared pan and sprinkle with chopped milk chocolate bars Bake at 350 degrees for 35 minutes. Cool completely and then cut into bars. Makes 2 1/2 dozen brownies.

Bourbon Brownies

2009-12-01T15:43:00.000-08:00

1 c butter
4 large eggs
2 c granulated sugar
4 (1-oz) squares unsweetened chocolate squares
1 1/2 c flour
1/2 t salt
1 t peppermint extract
2 T bourbon
1 T powdered sugar

Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan.
In heavy saucepan, combine butter and chocolate squares Cook over low heat, stirring until melted and smooth. Cool slightly. In large mixer bowl, beat eggs at medium speed for 2 minutes. Gradually add 2 cups sugar and beat well. Add chocolate mixture, flour, salt, peppermint extract and bourbon. Beat well. Pour batter into prepared pan. Bake at 350 degrees for 25 to 30 minutes. Cool completely in pan. Cut into bars and sprinkle with powdered sugar. Makes 2 dozen brownies.

Graham Cracker Brownies

2009-12-01T15:35:00.000-08:00

These rick and chewy brownies only take 5 ingredients.

1/2 c peanut butter
1 pkg (6 oz) semisweet chocolate chips
1 (14 oz) can sweetened condensed milk
1/2 c chopped pecans, toasted
2 c chocolate graham crackers, crumbled

Preheat oven to 350 degrees. Heavily grease an 8-inch square pan and set aside.
In a medium saucepan, combine chocolate chips, peanut butter and sweetened condensed milk. Cook over medium heat, stirring constantly until chocolate chips are melted and mixture is smooth. Remove from heat and stir in graham cracker crumbs and pecans.

Press batter into prepared pan and bake at 350 degrees for 24 minutes.Cool in pan, then cut into 2-inch squares. Makes 36 brownies.

Pecan Pie Cookies

2009-12-01T15:22:00.000-08:00

Pecan Pie Cookies are a great holiday treat.

1 c butter, softened
1/2 c sugar
1/2 c dark corn syrup
2 large eggs, separated
t vanilla
1/4 c butter
2 1/2 c flour
1/2 c powdered sugar
3 T dark corn syrup
3/4 c finely chopped pecans

Preheat oven to 375 degrees. In medium mixer bowl, beat 1 cup butter and sugar at medium speed until light and fluffy Add 1/2 cup corn syrup and egg yolks. Beat well. Gradually add flour and vanilla. Cover and chill for 1 hour.

Melt 1/4 cup butter in a heavy saucepan over medium heat. Stir in powdered sugar and 3 tablespoons corn syrup. Cook, stirring often, until mixture boils. Remove from heat and stir in pecans. Chill 30 minutes. Shape pecan mixture by level 1/2 teaspoonfuls into 1/2-inch balls and set aside.

Shape cookie dough by level tablespoonfuls into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheets. Beat egg whites until foamy; brush on dough balls. Chill 5 minutes.

Bake at 375 degrees for 6 minutes. Remove from oven and press pecan balls into center of each cookie. Bake 8 more minutes.Cool cookies on cookie sheets for 5 minutes. Remove to wire rack and cool. Makes
4 1/2 dozen cookies.

Peanut Butter Cookies

2009-12-01T15:10:00.000-08:00

Using this old-fashioned recipe for peanut butter cookies you can cook up a batch in no time. It makes 6 dozen cookies.

1 c creamy peanut butter
1 c butter, softened
1 c packed brown sugar
1 c granulated sugar
2 large eggs
2 1/2 c flour
2 t baking soda
1/4 t salt
1 vanilla
sugar

Preheat oven to 375 degrees. In a large mixer bowl, beat butter and peanut butter on medium speed until creamy; gradually add sugars and beat well. Add eggs and beat well. In medium mixing bowl, combine flour, baking soda and salt using a wire wisk. Add to sugar mixture and beat until smooth. Add vanilla. Cover and chill in refrigerator for 3 hours.

Shape dough into 1 1/4-inch balls. Place 3 inches apart on an ungreased cookie sheet. Dip a fork in additional sugar and flatten cookies in a crisscross design. Bake at 375 degrees for 7 to 8 minutes. Remove cookies to wire rack and cool.

Easy Banana Cream Pie

2009-11-24T08:50:00.000-08:00

Easy Banana Cream Pie uses vanilla pudding and pie filling and whipped topping.

1 pkg (4-serving) instant vanilla pudding
and pie filling
1 envelope (1 1/2 oz)whipped topping mix
1 1/2 c milk
1/2 t vanilla
2 medium bananas, sliced and dipped in
lemon juice
1 Graham Cracker Crust, 9"

In small mixing bowl combine pudding and pie filling, whipped topping mix, milk and vanilla. Beat on low speed of electric mixer until combined. Increase speed to high and continue to beat for 3 minutes until very thick. Pour one third of mixture into prepared pie crust. Layer on 1/2 of sliced bananas. Pour on remaining pie filling. Chill until set, about 1 hour. Garnish with remaining banana slices and serve.

Easy Chocolate Raspberry Cheesecake

2009-11-24T08:41:00.000-08:00

This cheesecake recipe uses Eagle Brand sweetened condensed milk and fresh or frozen raspberries.

6 oz cream cheese, softened
1 (14 oz) can Eagle Brand sweetened condensed milk
1 egg
3 T lemon juice
1 t vanilla
1 c fresh or frozen raspberries
Chocolate Glaze (recipe below)
1 chocolate graham cracker pie crust, 9"

Preheat oven to 350 degrees. In large mixer bowl beat cream cheese until fluffy. Gradually beat in Eagle Brand sweetened condensed milk until smooth. Add egg, lemon juice and vanilla. Mix well.

Arrange raspberries in bottom of prepared pie crust. Pour cream cheese filling slowly over raspberries. Bake 30 to 35 minutes at 350 degrees until center is set. Cool.

Top cooled cheesecake with Chocolate Glaze, chill.

Chocolate Glaze

2 (1-oz each) squares of semi-sweet chocolate
1/4 c whipping cream

Place chocolate and cream in a small saucepan. Melt chocolate with cream over low heat, stirring constantly. Cook and stir until thickened and smooth. Remove from heat.

10-Minute Chocolate Cream Pie

2009-11-24T08:28:00.000-08:00

This Chocolate Cream Pie uses German's Sweet Chocolate, cream cheese and cool whip.

1 pkg (4 oz) Baker's German Sweet Chocolate
1/3 c milk
2 T sugar
1 pkg (3 oz) cream cheese, softened
1 (8 oz) container cool whip, thawed
1 Graham Cracker Cust, 9"

Place chocolate and 2 tablespoons of milk in a small saucepan. Heat over low, stirring constantly until chocolate is melted. In large mixing bowl, beat sugar and cream cheese on medium speed of electric mixture until smooth; add remaining milk and chocolate mixture and beat until smooth. Fold in cool whip and blend until smooth and creamy. Spoon into prepared graham cracker crust and freeze for 4 hours.

Apple-Streusel Mince Pie

2009-11-24T08:21:00.000-08:00

This apple pie combines apples and mincemeat and has a yummy streusel topping.

9" unbaked pie shell
3 large apples, pared & cored
3 T flour
2 T melted butter
28 oz None Such ready-to-use Mincemeat
Streusel Topping

Preheat oven to 425 degrees. In a large mixing bowl, toss apples with flour and margarine. Arrange apple mixture in unbaked pie shell. Top with mincemeat and streusel topping. Bake 10 minutes at 425 degrees. Reduce heat to 375 degrees and bake for 25 minutes. Cool. Serve pie warm.

Streusel Topping:

1/2 c flour
1/4 c brown sugar
1 t cinnamon
1/3 c butter

In medium mixing bowl, combine flour, sugar and cinnamon. Cut in butter with a fork or pastry blender until mixture is crumbly.

No-Bake Pumpkin Pie

2009-11-24T08:11:00.000-08:00

No-bake Pumpkin Pie uses Knox Gelatine and Eagle Brand Milk. This recipe makes one pie.

1 envelope Knox Unflavored Gelatine
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
1/2 t salt
1 (14 oz) can Eagle Brand Sweetened
Condensed Milk
2 eggs, well beaten
1(16 oz) can pumpkin
1 Graham Cracker Crust 9"

In medium size saucepan combine gelatine, cinnamon, ginger, nutmeg and salt. Stir in Eagle Brand sweetened condensed milk and beaten eggs. Mix well. Let stand for 1 minute. Cook and stir over low heat until gelatine dissolves and mixture thickens slightly - about 10 minutes. Pour into prepared graham cracker crust and chill for 3 hours or until set.

Turkey Vegetable Soup

2009-11-24T08:01:00.000-08:00

Making soup is a good way to use up leftover turkey. This recipe only takes 30 minutes.

2 (14-oz) cans chicken broth
1/4 t Italian seasoning
2 c frozen Italian-style vegetables
1/2 c quick-cooking rice
1 1/2 c chopped cooked turkey
1 (14 1/2-oz) can diced tomatoes w/roasted garlic

In a large saucepan combine chicken broth and Italian seasoning; bring to a boil. Add frozen vegetables and uncooked rice, bring to a boil then turn down heat, cover and simmer for 15 minutes. Stir in turkey and undrained tomatoes. Heat and serve.

Makes 6 servings.

Cranberry Marshmallow Yam Bake

2009-11-18T10:39:00.000-08:00

This is a great recipe for sweet potatoes. It goes well with Thanksgiving turkey.

1/2 c flour
1/2 c packed brown sugar
1/2 c old-fashioned or quick oats,
uncooked
1 t cinnamon
1/3 c margarine
2 cans (17 oz) yams, drained
2 c cranberries
15 regular size marshmallows

Preheat oven to 350 degrees. Combine flour, sugar, oatmeal and cinnamon in medium mixing bowl. Cut in margarine until mixture resembles coarse crumbs. Lightly toss 1 cup of crumb mixture with yams and cranberries. Arrange in a 1 1/2-quart casserole. Sprinkle with remaining crumb mixture. Bake at 350 degrees for 35 minutes. Top with marshmallows and broil until lightly browned. Makes 6 servings.

Fiesta Corn Casserole

2009-11-18T10:34:00.000-08:00

This recipe is from Del Monte and only takes 5 minutes to prepare and 30 minutes to cook.

1/2 c sour cream dip (French Onion, chive or ranch)
2 cans (15 1/4-oz each) Del Monte Whole Kernel Fiesta Corn,
drained
1 T flour
1 t sugar

Preheat oven to 375 degrees. Combine dip, flour and sugar. Add corn. Spoon into 1-quart casserole dish. Sprinkle with broken corn chips. Bake uncovered at 375 degrees for 30 minutes or heated throughout.

Makes 4 servings.

Green Bean Casserole

2009-11-18T10:30:00.000-08:00

This is Del Monte's Classic Green Bean Casserole recipe and it only takes 5 minutes to prepare and 15 minutes to cook.

1 can (10.75 oz) condensed cream of mushroom
soup
3/4 c milk
1/8 t pepper
2 cans (14.5 oz each) Del Monte Cut Green Beans
1 can (2.8 oz) French Fried Onions

Preheat oven to 400 degrees. Combine soup, milk and pepper in a 8x8 inch baking dish. Mix well. Stir in beans and 1/2 of onions. Bake 10 minutes; stir. Sprinkle on remaining onions and bake 5 minutes or until hot and onions are golden.

Makes 6 servings.

The Best Chocolate Chip Cookies

2009-11-14T13:27:00.000-08:00

This chocolate chip cookie recipe is my favorite. It's quick and easy to make, the cookies turn out plump, not flat like the Toll House cookie recipe.

2 1/2 c flour
1/4 t salt
1 t baking soda
1 c dark brown sugar, packed
1/2 cup granulated sugar
1 c butter, softened
2 eggs
2 t vanilla
12 oz pkg semisweet chocolate chips
1 c chopped nuts (optional)

Preheat oven to 300 degrees.
Combine flour, salt and soda in small mixing bowl. Combine with a wire wisk and set aside.
Blend sugars in a large mixing bowl at medium speed of electric mixer. Add butter and mix well. Add eggs and vanilla. Mix at medium until just blended. Add flour mixture, chocolate chips and nuts. Blend on low speed until combined. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 20 minutes or until golden brown. Remove from pans to a wire rack and cool. Makes 2 1/2 to 3 dozen cookies.

Oatmeal Raisin Cookies

2009-11-14T13:17:00.000-08:00

These cookies are soft and chewy.

2 1/4 c flour
1 c quick oats
1 t baking soda
1/4 t salt
1 c dark brown sugar, packed
1/2 cup granulated sugar
1 c butter, softened
2 T honey
2 eggs
2 t vanilla
1 cup raisins
1/2 cup walnuts

Preheat oven to 300 degrees.
Combine flour, oats, soda and salt in medium mixing bowl. Mix with a wire wisk and set aside.
Blend sugars in large mixer bowl on medium speed of electric mixer. Add butter and mix until well combined. Add honey, vanilla and eggs. Mix at medium speed until combined, but don't overmix.
Add flour mixture, walnuts and raisins. Blend on low speed. Do not overmix.
Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 18-22 minutes or until golden brown. Remove to wire rack and cool. Makes 3 dozen cookies.

Easy Sausage Rolls

2009-11-12T14:13:00.000-08:00

Sausage rolls and hot cocoa make a good Christmas morning breakfast.

1 pkg (1 dozen) frozen bread rolls
1 pkg skinless link sausage
cheese slices

Thaw rolls on a buttered plate. Slice sausage link in half, then cut each half in thirds. Cut thirds in half. Flatten each roll and insert a cheese and sausage slice. Fold roll in half and pinch edges to seal. Place on a buttered baking sheet. Cover rolls with saran wrap, sprayed with cooking spray. Let rise until doubled in size. Bake in oven preheated to 350 degrees, until brown. About 12 minutes.

Easy Pumpkin Cheesecake Pie

2009-11-12T14:03:00.000-08:00

4 oz cream cheese, softened
1 T milk
1 T sugar
1 (8-oz) tub cool whip
1 graham cracker crust
1 c milk
1 (15 oz) can pumpkin
2 pkg (4-serving size) vanilla instant pudding and
and pie filling
1 t cinnamon
1/2 t ginger
1/4 t cloves

In medium mixing bowl, beat cream cheese, 1 tablespoon milk and sugar with a wire wisk until well blended. Stir in half of the cool whip. Spread mixture on the bottom of prepare graham cracker crust.

Pour 1 cup milk into large mixing bowl. Add pumpkin,pudding mixes and spices. Beat with a wire wisk for 2 minutes or until well blended. Spread over cream cheese layer.

Refrigerate for 4 hours. Top with remaining cool whip and serve. Store leftovers in refrigerator.
Makes 10 servings.

Pineapple Cranberry Salad

2009-11-12T13:55:00.000-08:00

1 (8-oz) can crushed pineapple, undrained
2 pkg (4-serving size) raspberry flavored jello
1 (16-oz) can whole berry cranberry sauce
1 medium apple, cored and chopped
1/3 c chopped walnuts

Drain pineapple and reserve liquid. Add cold water to juice to equal 2 cups; pour into a medium saucepan and bring to a boil. Remove from heat and add jello; stir 2 minutes until dissolved. Add cranberry sauce and stir well. Chill in refrigerator until thickened - 1 to 1 1/2 hours. Stir in pineapple, apple and walnuts and blend well. Spoon into a 6-cup mold that has been sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold on serving platter. Makes 10, 1/2 cup servings.

Bakers 225th Anniversary Cake

2009-11-10T20:07:00.000-08:00

1 3/4 c flour
1/2 t baking soda
1/4 t salt
1 pkg (8 squares) Baker's Semi-Sweet
Baking Chocolate
1 c butter cut into 1/2-inch pieces
1 1/4 c sugar
3 large eggs
1/2 c buttermilk
1 t vanilla

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans; set aside.
Sift together flour, soda and salt; set aside. Melt cut-up butter and chocolate in large microwave proof bowl in microwave for 2 minutes on high. Stir until chocolate is completely melted; set aside.

Beat sugar and eggs in medium bowl with electric mixer on high for 2 minutes. Add chocolate and beat until well blended, about 15 seconds. Gradually add flour mixture, beating on low speed until well blended, about 1 minute. Scrape sides of bowl. Add buttermilk and vanilla; beat on low speed for 15 seconds, then medium speed for another 15 seconds. Pour cake batter evenly into prepared pans.

Bake on middle oven rack for 30 to 34 minutes or until wooden toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pans for 5 minutes. Remove to wire rack and cool completely. Fill and frost with Baker's 225th Anniversary Fudge icing. Refrigerate cake until ready to serve. Let stand at room temperature 30 minutes before serving.

Bakers 225th Anniversary Fudge Icing

2 c firmly packed dark brown sugar
1 1/4 c heavy whipping cream
1 c half-and-half
1 pkg (8 squares) Baker's Semi-Sweet
Baking Chocolate, coarsely chopped
6 T butter, cut in 1/2-inch pieces

Place all ingredients except butter in medium saucepan. Bring to boil over medium heat, stirring with wire wisk until chocolate is melted. Reduce heat to medium-low and simmer for 25 minutes or until thickened. Stir frequently.

Remove from heat and add butter, one piece at a time, stirring after each addition until completely melted. Pour into 15x10x1 inch pan. Refrigerate for 1 hour.

Place icing in a large mixer bowl and beat with electric mixer on high speed for 1 minute. Scrape bottom and sides of bowl. Beat another 30 seconds or until light and fluffy. Immediately frost cake.

Easy Chocolate Banana Layer Cake

2009-11-10T19:50:00.000-08:00

1 pkg chocolate cake mix
1 c mashed bananas
1 c sour cream
3 eggs
1/4 c oil
4 squares semi-sweet baking chocolate,
finely chopped
1 (8-oz) tub French Vanilla cool whip, thawed

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans; set aside.
In large mixer bowl, beat cake mix, bananas, sour cream, eggs and oil on low speed until moistened. Beat on medium speed for 2 minutes. Stir in chocolate.

Pour evenly into prepared cake pans. Bake 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Fill and frost with whipped topping. Store cake in refrigerator.

Strawberry Margaritas

2009-11-10T19:42:00.000-08:00

1 (10-oz) pkg frozen strawberries in syrup
partially thawed
1/4 c lime juice from concentrate
1/4 c tequila
2 T triple sec
1/4 c confectioners' sugar
3 c ice cubes

Combine all ingredients except ice in an electric blender container. Blend well. Gradually add ice and blend until smooth. Serve immediately.

For non-alcoholic Strawberry Margaritas omit the tequila and triple sec. Increase sugar to 1/3 cup and decrease ice to 1 1/2 cups. Add 2 tablespoons of orange juice and blend until smooth.

Magic Cookie Bars

2009-11-10T19:24:00.000-08:00

These cookies only take a few minutes to make and they taste heavenly.

1 stick butter
1 1/2 c graham cracker crumbs
1 (14 oz) can Eagle Brand Condensed Milk
1 (6 oz) pkg semi-sweet chocolate chips
1 (3 1/2-oz) can flaked coconut
1 c chopped pecans

Preheat oven to 350 degrees. In a 13 x 9-inch baking pan, melt butter in oven. Sprinkle graham cracker crumbs over melted butter; pour sweetened condensed milk evenly over crumbs. Top with chocolate chips, coconut and chopped pecans. Press down firmly. Bake 25 to 30 minutes at 350 degrees. Cool completely in pan. Cut into bars. Makes 24 to 36 bars.

Cranberry Pumpkin Bread

2009-11-09T12:00:00.000-08:00

2 eggs, slightly beaten
2 c sugar
1/2 c oil
1 cup solid pack pumpkin
2 1/4 c flour
1 T pumpkin pie spice
1 t baking soda
1/2 t salt
1 c chopped cranberries

Preheat oven to 350 degrees. Grease and flour two 8x3 3/4x2 1/2-inch aluminum loaf pans.
In medium mixing bowl, combine slightly beaten eggs, sugar, oil and pumpkin; mix well. In large mixing bowl, combine flour, pumpkin pie spice, soda and salt; make a well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter equally into prepared pans. Bake at 350 degre for 1 hour or until toothpick inserted in center comes out clean. Makes 2 loaves.

Banana Nut Bread

2009-11-09T11:52:00.000-08:00

2/3 c sugar
1/3 c shortening
2 eggs
3 T buttermilk
1 c mashed bananas
2 c sifted flour
1 t baking powder
1/2 t soda
1/2 t salt
1/2 c chopped nuts

Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan;set aside.
In large mixing bowl, thoroughly combine sugar, shortening and eggs. Stir in buttermilk and bananas. In small mixing bowl, sift together flour, baking powder, soda and salt. Add to sugar mixture and combine well. Stir in nuts. Pour into prepared loaf pan and let stand 20 minutes before baking. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then remove to wire rack and cool completely.

Whole Wheat Raisin-Nut Bread

2009-11-09T11:45:00.000-08:00

3 c whole wheat flour
1/4 c wheat germ
1/4 c wheat bran
2 tsp baking powder
1 1/4 tsp soda
1 tsp cinnamon
1/2 tsp salt
1 1/2 c buttermilk
1/2 c honey
1/4 c oil
3/4 c raisins
1/2 c walnuts

Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan; set aside.
Combine flour, wheat germ, bran, baking powder, soda, cinnamon and salt in a large mixing bowl. Make a well in the center. Combine buttermilk, honey and oil in a small mixing bowl. Add all at once to flour mixture. Stir just until moistened. Fold in raisins and nuts. Spread into prepared loaf pan and bake at 350 degrees for 50 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove to wire rack and cool. Makes 1 loaf, 18 slices, 177 calories per slice.

Trick or Treating is Fun

2009-11-01T09:16:00.000-08:00

The boys had a great time trick or treating!

Easy Pina Colada Cake

2009-10-31T08:57:00.000-07:00

1 pkg yellow cake mix
1 (3 3/4-oz) pkg instant
vanilla pudding mix
1 (15-oz) can cream of coconut
1/2 c plus 2 T rum
1/3 c vegetable oil
4 eggs
1 (8-oz) can crushed pineapple,
well drained

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Set aside. In large mixer bowl, combine cake mix, pudding mix, 1/2 c cream of coconut, 1/2 c rum, oil and eggs. Beat on medium speed of electric mixer for 2 minutes. Stir in pineapple. Pour into prepared tube pan. Bake 50 to 55 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes. Remove from pan. Using a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and rum. Pour over cake. Chill thoroughly. Store in refrigerator. If desired, you can garnish cake with pineapple chunks, marashino cherries, toasted coconut and whipped cream.

Pineapple Cake

2009-10-31T08:48:00.000-07:00

1 c butter
4 eggs
1 1/2 t baking powder
1 1/4 c milk
2 c sugar
3 c flour
1 t salt

Preheat oven to 350 degrees. Grease and flour 3 8-inch round cake pans. Set aside. Separate eggs. Beat yolks until lemon colored. Cream butter and sugar in large mixer bowl on medium speed of electric mixer. Add egg yolks and beat well. Sift flour, salt and baking powder together in small mixing bowl. Add to butter mixture and beat well. Beat egg whites until stiff peaks form. Fold into cake batter. Pour evenly into prepared cake pans and bake for 30-40 minutes at 350 degrees. Cool in pans for 10 minutes, then remove to wire cooling rack. Cool completely and then frost.

Icing:

1 lg can crushed pineapple
1 small, flat can crushed pineapple
1 1/2 c sugar
3 T flour
3 T butter

Drain pineapple. In medium saucepan, combine sugar, flour, butter and juice. Cook and stir until thick. Add pineapple, stir well, and spread between layers and on top of cake.

Kentucky Bourbon Cake

2009-10-31T08:39:00.000-07:00

2 c (1 lb) red candied cherries
1 1/2 c (6oz) golden seedless raisins
2 c bourbon
1 1/2 c (3/4 lb) butter or margarine
2 1/3 c granulated sugar
2 1/3 c firmly packed brown sugar
6 eggs, separated
5 c sifted cake flour
4 c pecans
2 t nutmeg
1 t baking powder

Preheat oven to 275 degrees. Grease a 10-inch tube pan and line with greased wax paper. Set aside. In large mixing bowl, combine cherries, raisins and bourbon. Cover and let stand overnight. Drain fruits; reserve bourbon. Cream butter and sugars in large mixer bowl on medium speed of electric mixer until light and fluffy. Add egg yolks and beat well. Combine 1/2 cup flour and pecans.

Stir remaining 4/12 cups flour, nutmeg and baking powder together. Add flour mixture and bourbon alternately to batter mixture, beating well after each addition. Beat egg whites until stiff, but not dry. Fold egg whites into flour mixture. Fold in soaked fruits and pecan-flour mixture. Turn into prepared tube pan and bake at 275 degrees for 3 1/2 hours. Cool. Remove from pan.

Fill center of cake with cheesecloth which has been saturated with bourbon. Wrap in heavy wax paper or aluminum foil. Store in cool place or refrigerator.

Cream Cheese Brownies

2009-10-29T15:43:00.000-07:00

1 (4oz) Pkg German's Sweet Chocolate
5 T butter
1 (3oz) pkg cream cheese, softened
1/4 c sugar
1 egg
1 T flour
1/2 t vanilla
2 eggs
3/4 c sugar
1/2 t baking powder
1/4 t salt
1/2 c flour
1/2 c coarsely chopped nuts
1 t vanilla
1/4 t almond extract

Preheat oven to 350 degrees. Grease an 8 or 9-inch square baking pan.
Place chocolate and 3 tablespoons butter in microwave proof bowl. Microwave on high for 1 minute. Stop and stir. Microwave another minute if necessary, until chocolate and butter are melted. Cool. Blend remaining butter with cream cheese until softened. Gradually add 1/4 cup sugar and beat well with electric mixer. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.

Beat 2 eggs until thick and light in color. Gradually add 3/4 cup sugar, beating until thickened. Add baking powder, salt and 1/2 cup flour. Blend in cooled chocolate mixture, nuts, 1 teaspoon vanilla and almond extract. Spread about half of the chocolate batter in greased 8 or 9-inch square pan. Add cheese mixture, spreading evenly. Top with tablespoonfuls of remaining chocolate batter. Zigzag a spatula through batter to marble. Bake at 350 degrees for 40 minutes or until top springs back when lightly pressed in center. Cool. Cut into bars or squares. Makes 16 to 20 brownies.

Sock-It-To-Me-Cake

2009-10-29T15:31:00.000-07:00

You can't go wrong by baking this sour cream pound cake.

1 pkg Duncan Hines butter recipe golden cake mix
1 c sour cream
1/2 c Crisco oil
1/4 c sugar
1/4 c water
4 eggs

Filling:

1 c chopped pecans
2 T brown sugar
2 t cinnamon

Preheat oven to 375 degrees. Grease and flour a bundt cake pan.
In a large mixing bowl, blend cake mix, sour cream oil, 1/4 c sugar, water and eggs with electric mixer. Beat at high speed for 2 minutes. Pour 2/3 of the batter into a prepared bundt cake pan. Combine filling ingredients and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture. Bake at 375 degrees for 45-55 minutes until cake springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan and glaze.

Glaze:

1 c confectioners sugar
2 T milk.

Combine ingredients in small mixing bowl and drizzle over cake.

Sour Cream Pound Cake

2009-10-29T15:23:00.000-07:00

This is one of my favorite pound cake recipes.

3 c sugar
2 sticks butter
6 eggs, separated
3 c flour
1 c sour cream
1/4 t soda
1 t vanilla
1 t almond extract
2 t butter flavoring
1 t lemon extract

Preheat oven to 350 degrees. Grease and flour and stem or loaf pan.
Cream sugar and butter until very creamy using an electric mixer. Add egg yolks one at a time, beating well after each addition. Add flour and sour cream alternately to sugar-butter mixture. Blend well. Add vanilla, almond extract, butter flavoring and lemon extract. Beat egg whites until stiff, then fold into mixture. Pour into prepared baking pan. Bake at 350 degrees for 1 1/2 hours or until toothpick inserted into center comes out clean.

Caramel Fudge Cake

2009-10-29T15:17:00.000-07:00

This is a quick and scrumptious cake.

1 chocolate cake mix
1 (14 oz) pkg caramels, unwrapped
1/2 c butter
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
1 c coarsely chopped pecans

Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan. Prepare cake mix following package directions. Pour 2 cups of cake batter into the prepared baking pan. Bake for 15 minutes at 350 degrees.

Meanwhile, melt caramels and butter with condensed milk in a heavy saucepan over low heat. Stir until smooth. Spread evenly over cake. Top with remaining cake batter. Top with pecans. Return to oven and bake 30 to 35 minutes until cake springs back when lightly touched. Cool.

Five Flavor Pound Cake

2009-10-29T15:10:00.000-07:00

2 sticks butter
1/4 c shortening
1/4 c sour cream
1/2 t soda
3 c sugar
3 c flour
1/2 t baking powder
1 c buttermilk
1 t each, coconut, rum, lemon and vanilla extract

Preheat oven to 325 degrees. Grease and flour a tube cake pan.
In large mixer bowl, cream butter, shortening and sugar with electric mixer. Dissolve soda in sour cream and add to creamed mixture. In small mixer bowl, beat eggs until lemon colored. Blend into butter mixture.

Sift together flour and baking powder. Add alternately with buttermilk to butter mixture. Stir in extracts. Bake in a greased and floured tube pan for 1 1/2 hours at 325 degrees. Cool in pan for 10 minutes, then remove to cake plate and glaze while warm.

Glaze
1 c sugar
1/2 c water
6 eggs
1 t each coconut, butter, lemon, rum,
and vanilla extracts

Combine all ingredients in a medium saucepan. Bring to a boil, stirring constantly until sugar is melted. Pour over hot cake and let cool.

Millionaire's Fudge

2009-10-28T10:35:00.000-07:00

This fudge is similiar to Fantasy Fudge but is richer and makes thicker pieces.

4 1/2 c sugar
Pinch of salt
1 2/3 c evaporated milk
12 oz chocolate chips
12 oz milk chocolate chips
1 pint marshmallow creme
2 c chopped pecans

Butter a 13 x 9 inch baking dish and set aside.
Combine sugar, salt, butter and milk in 3 quart saucepan. Bring to a boil and boil for 6 minutes, stiring occasionally. Place chocolate chips in a large bowl and pour boiling syrup over them. Beat until chocolate is melted. Stir in marshmallow creme and pecans. Pour into a 13 x 9-inch, buttered baking dish. Cool completely, then cut in pieces.

Quick & Easy Chicken Pot Pie

2009-10-28T10:27:00.000-07:00

Chicken Pot Pies are a good way to warm up on cool evenings and this recipe only takes 10 minutes to prepare.

1 can (10 3/4-oz) cream of chicken soup
1 pkg (9-oz) frozen mixed vegetables, thawed
1 c cooked chicken, cubed
1/2 c milk
1 egg
1 c all-purpose baking mix

Preheat oven to 400 degrees.

Mix soup, vegetables and chicken in a 9" pie plate.
Combine milk, egg and baking mix in a small mixing bowl. Pour over chicken. Bake at 400 degrees for 30 minutes or until golden brown. Makes 4 servings.

Halloween Recipes - Popcorn Balls

2009-10-26T11:21:00.000-07:00

Popcorn balls are a good treat to serve your trick-or-treaters.

2 c packed dark brown sugar
3/4 c light corn syrup
3/4 c water
1/2 t salt
1/2 c butter
1 t vanilla extract
6 quarts popped corn

In medium saucepan, combine sugar, corn syrup, water and salt. Cook and stir over low heat until sugar dissolves. Cook over medium heat, without stirring, to hard ball stage (254 degrees).

Remove from heat, stir in butter and vanilla. Pour hot syrup over popped corn. Stir well with a wooden spoon. Grease hands with butter and shape candied popcorn into balls. Place on wax paper to cool. Wrap balls in plastic wrap. Makes 2 dozen popcorn balls.

Divinity

2009-10-26T11:14:00.000-07:00

Divinity is tricky to make, but this recipe is very yummy.

2 1/2 c granulated sugar
1/2 c water
1/2 c light corn syrup
2 egg whites
1 t vanilla extract
1 c shopped pecans

In a 3 quart saucepan, combine sugar, water, and corn syrup. Cook and stir over low heat until sugar is dissolved. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook over medium heat, without stirring, to hard ball stage (260 degrees). Remove from heat.

Beat egg whites in a large mixing bowl until stiff peaks from. Pour hot sugar misture in a very thin stream over egg whites while beating constantly at high speed of an electric mixer. Add vanilla, and continue beating just until mixture holds its shape (3 to 4 minutes). Stir in pecans.

Crop by rounded teaspoonfuls onto wax paper. Let cool. Makes about 6 dozen pieces.

Penuche

2009-10-26T10:54:00.000-07:00

Penuche is a brown sugar fudge.

1 1/2 c granulated sugar
3/4 c firmly packed brown sugar
3/4 c milk
1 T light corn syrup
1 T butter or margarine
pinch of salt
1 t vanilla extract
1 c chopped pecans

Butter an 8-inch square pan. In 3 quart saucepan, combine granulated sugar, brown sugar, milk, light corn syrup,butter and pinch of salt. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat for 2 to 3 minutes to wash down sugar from sides of pan. Uncover and cook to soft ball stage (234 degrees) without stirring.

Remove from heat; do not stir. Cool to lukewarm (110 degrees). Add vanilla and pecans. Beat with a wooden spoon 2 to 3 minutes or until mixture thickens and begins to lose its gloss.

Quickly spread mixture into a prepared pan. Mark top of warm candy into squares using a sharp knife. Cool completely, then cut. Makes 1 1/2 pounds of candy.

Hershey's Red Velvet Cocoa Cake

2009-10-24T09:39:00.000-07:00

This recipe has been around almost a century. It's moist, rich and economical to make.

1/2 c shortening
1 1/2 c sugar
2 eggs
1 t vanilla
3 T Hershey's Cocoa
2 oz red food coloring, red paste coloring works best
2 1/2 c sifted cake flour
1 c buttermilk
1 t salt
1 t soda
1 T vinegar

Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans.

In large mixer bowl, cream shortening and sugar on medium speed of electric mixer. Add eggs and vanilla. Beat well. In small bowl, blend together cocoa and food coloring; add to sugar mixture. Mix flour and salt together in small mixing bowl. Add flour alternately with buttermilk to creamed mixture. Mix soda and vinegar in a cup and add to batter. Mix well.

Pour into prepared cake pans and bake at 350 degrees for 30 to 35 minutes. Batter can be divided between 3 8-inch cake pans if desired. Cool in pans for 10 minutes, then remove to wire racks and cool completely. Frost with Cream Cheese Frosting, recipe below.

Cream Cheese Frosting

1 8-oz pkg cream cheese, softened
1 T milk
1 t vanilla
5 1/2 c sifted confectioners' sugar

In large mixer bowl, blend together cream cheese, milk, vanilla and salt. Add sugar, 1 cup at a time, mixing well after each addition.

Easy Peanut Butter and Jelly Cookies

2009-10-23T09:26:00.000-07:00

These cookies are gluten free, require no special flour, and taste great. Two of my grandsons are allergic to gluten, so last Christmas I found this recipe, modified it and the boys loved it.

1 c peanut butter
1 egg
1/2 c sugar
1 t baking powder
1 t vanilla
grape jam

Preheat oven to 350 degrees. In medium mixer bowl, combine egg, sugar and vanilla. Add peanut butter and baking powder. Mix until blended.

Cover cookie sheet with parchment paper. Roll dough into balls, flatten slightly and make a thumb print in center of each cookie. Fill it with grape jam. Bake at 350 degrees for about 12 minutes. Makes 2 1/2 to 3 dozen cookies.

Neiman-Marcus Cookie Recipe

2009-10-23T09:16:00.000-07:00

The Neiman-Marcus Cookie is a chocolate chip cookie with blended oatmeal added to the batter. The oatmeal gives the cookie body, making it nice and plump, soft and chewy.

1 c butter
1 c sugar
1 c brown sugar
2 eggs
1 1/2 t vanilla
2 c flour
2 1/2 c blended oatmeal (blend in blender to a fine powder)
1/2 t salt
1 t baking powder
1 t baking soda
12 oz chocolate chips
4 oz hershey bar (grated)
1 1/2 c chopped nuts

Preheat oven to 375 degrees. In a large mixer bowl, cream butter, sugar, and brown sugar on medium speed. Add eggs and vanilla. In a small mixing bowl, combine flour, blended oatmeal, salt, baking powder and baking soda with a wire wisk. Add to butter and sugar, mixing until blended. Stir in chocolate chips, grated hershey bar and nuts. Roll into balls and place 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 10 or 11 minutes. Cool slightly in pan, then remove to a wire rack. Makes about 5 dozen cookies.

Marbled Brownies

2009-10-21T14:06:00.000-07:00

1/2 c butter
1/3 c cocoa
2 eggs
1 c granulated sugar
1 t vanilla extract
1/2 c flour
1/2 t baking powder
1/4 t salt

Filling:
1 (3oz) pkg cream cheese, sotened
2 T butter
1/4 c granulated sugar
1 egg
1/2 t vanilla extract
1/4 to 1/2 t almond extract
1 T flour

Combine filling ingredients in small mixing bowl. Mix well with electric mixer; set aside. Preheat oven to 350 degrees. Grease square baking pan (9x9x2).

In small saucepan melt butter; remove from heat and stir in cocoa. Blend well. Set aside to cool slightly.
In small mixer bowl beat eggs until foamy. Gradually add sugar and vanilla; blend well. Combine flour, baking powder and salt; blend into egg mixture. Stir in chocolate mixture. Remove 3/4 cup batter and set aside. Spread remaining batter into prepared pan. Spread filling over chocolate. Drop reserved chocolate by teaspoonfuls over the top. Use a metal spatula to swirl top chocolate batter into cream layer.

Bake at 350 degrees for 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely and cut into squares. Makes about 20 brownies.

Hershey Kiss Cookies

2009-10-21T13:52:00.000-07:00

1 c butter, softened
2/3 c sugar
1 t vanilla extract
1 2/3 c flour
1/4 c cocoa
1 c finely chopped pecans
9-oz package Hershey's Kisses, unwrapped
Confectioners' sugar

In large mixing bowl, cream butter, sugar and vanilla until light and fluffy. In small mixing bowl, combine flour and cocoa; blend into creamed mixture. Add nuts; beat on low speed of electric mixer until well blended. Chill dough for 1 hour or until firm enough to handle.

Preheat oven to 375 degrees.

Mold a tablespoon of dough around each unwrapped kiss, covering candy completely. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until almost set. Cool slightly, remove from cookie sheet onto wire rack. Cool completely. Roll in confectioners' sugar. Makes about 4 1/2 dozen cookies.

Halloween Costume Contest Winner

2009-10-19T09:24:00.000-07:00

The Winner is........

Halloween Costume Contest

2009-10-19T09:19:00.000-07:00