1/2 c. butter
1/3 c. brown sugar
1/3 c. sugar
1 egg
1 t. vanilla
1/2 c. SR flour
1/2 . cinnamon
1/8 t. nutmeg
1 c. quick oatmeal
1 c. milk chocolate chips
Preheat oven to 350 degrees. In a large bowl, beat butter, sugar, egg, and vanilla until light and fluffy. Add flour, cinnamon, and nutmeg. Stir to combine. Stir in oatmeal and 1/2 c. chocolate chips. Spread in ungreased 9" pan. Sprinkle remaining chocolate chips on top. Bake 20-25 minutes until toothpick comes out clean.
Thursday, March 19, 2020
Amish Caramels
2 c. sugar
2 c. heavy whipping cream, divided
1 3/4 c. light corn syrup
2 sticks butter, unsalted
1 t. vanilla
1/4 t. salt
Place candy thermometer in large, heavy bottomed saucepan and grease a 9x13 dish with some butter. Combine sugar, corn syrup, and butter. Add 1/4 c. cream in saucepan over medium high heat and bring to a boil, stirring continuously. Once boiling, slowly stir in remaining cream. Continue to stir and boil until candy thermometer reaches soft ball stage (236-240 degrees). After 3-4 seconds, take caramel in your fingers. It should form a firm, soft ball, but should not be hard. It should still be malleable to the touch. The caramel will turn transparent. Remove from heat and stir in vanilla and salt. Pour into prepared dish and let cool. Cut into rectangles or squares. Wrap in parchment or wax paper. Makes great gifts!
2 c. heavy whipping cream, divided
1 3/4 c. light corn syrup
2 sticks butter, unsalted
1 t. vanilla
1/4 t. salt
Place candy thermometer in large, heavy bottomed saucepan and grease a 9x13 dish with some butter. Combine sugar, corn syrup, and butter. Add 1/4 c. cream in saucepan over medium high heat and bring to a boil, stirring continuously. Once boiling, slowly stir in remaining cream. Continue to stir and boil until candy thermometer reaches soft ball stage (236-240 degrees). After 3-4 seconds, take caramel in your fingers. It should form a firm, soft ball, but should not be hard. It should still be malleable to the touch. The caramel will turn transparent. Remove from heat and stir in vanilla and salt. Pour into prepared dish and let cool. Cut into rectangles or squares. Wrap in parchment or wax paper. Makes great gifts!
Monday, March 16, 2020
Lemon Cream Cheese Coffee Cake
crumble:
1/2 c. cold butter, cubed into pea size shapes
3/4 c. plain flour
1/3 c. confectioners sugar
filling:
8 oz. cream cheese, softened
1/2 c. sugar
cake:
2 c. SR flour
1/2 c. butter, room temperature
2 T. lemon zest
3/4 c. sugar
2 eggs, room temperature
2 t. vanilla
1/2 c. milk
1/3 c. fresh lemon juice
glaze:
1 c. confectioners sugar
1-2 T. milk
Preheat oven to 325. Spray 9x9 pan. Combine butter, flour, and confectioners sugar. Make sure butter is no larger than a pea. set aside. Combine cream cheese and sugar until smooth. Set aside. Combine butter, lemon zest, and sugar. Mix for 3 minutes until light and fluffy. Scrape as needed. Add eggs and vanilla. Combine milk and lemon juice. Add dry ingredients to butter mixture. Add milk & lemon mixture. Blend until combined. Scrape sides as needed. Pour in pan. Spoon cream cheese mixture over top. Sprinkle crumble over cream cheese. Bake at 325 for 40 minutes until done. Remove from oven. Cool 10 minutes. Drizzle glaze over top. Serve.
1/2 c. cold butter, cubed into pea size shapes
3/4 c. plain flour
1/3 c. confectioners sugar
filling:
8 oz. cream cheese, softened
1/2 c. sugar
cake:
2 c. SR flour
1/2 c. butter, room temperature
2 T. lemon zest
3/4 c. sugar
2 eggs, room temperature
2 t. vanilla
1/2 c. milk
1/3 c. fresh lemon juice
glaze:
1 c. confectioners sugar
1-2 T. milk
Preheat oven to 325. Spray 9x9 pan. Combine butter, flour, and confectioners sugar. Make sure butter is no larger than a pea. set aside. Combine cream cheese and sugar until smooth. Set aside. Combine butter, lemon zest, and sugar. Mix for 3 minutes until light and fluffy. Scrape as needed. Add eggs and vanilla. Combine milk and lemon juice. Add dry ingredients to butter mixture. Add milk & lemon mixture. Blend until combined. Scrape sides as needed. Pour in pan. Spoon cream cheese mixture over top. Sprinkle crumble over cream cheese. Bake at 325 for 40 minutes until done. Remove from oven. Cool 10 minutes. Drizzle glaze over top. Serve.
Russian Chocolate Cheesecake (Curd Cake)
2 c. SR flour
1 c. sugar
2 sticks butter, melted
1/3 c. cocoa
2 eggs
1 t. vanilla
Filling:
2 sticks butter, melted
2, 8 oz. cream cheese, softened
1 c. sugar
2 t. vanilla
3 eggs
1/3 c. cornstarch
Preheat oven to 350. Grease 9" square or springform pan. Set aside. Combine flour and cocoa with mixer. Add sugar, vanilla, and eggs. Add butter and mix on low. Increase speed to high until dough is smooth. Knead a little bit and press 2/3 of dough into pan. Be sure to push 1" up sides. Prepare filling by combining butter, cream cheese, sugar, vanilla, eggs, and cornstarch with mixer. Pour into pan. Make small lumps from remaining dough and drop evenly over cake. Bake 50-60 minutes until golden yellow and set. Allow to cool. Enjoy!
1 c. sugar
2 sticks butter, melted
1/3 c. cocoa
2 eggs
1 t. vanilla
Filling:
2 sticks butter, melted
2, 8 oz. cream cheese, softened
1 c. sugar
2 t. vanilla
3 eggs
1/3 c. cornstarch
Preheat oven to 350. Grease 9" square or springform pan. Set aside. Combine flour and cocoa with mixer. Add sugar, vanilla, and eggs. Add butter and mix on low. Increase speed to high until dough is smooth. Knead a little bit and press 2/3 of dough into pan. Be sure to push 1" up sides. Prepare filling by combining butter, cream cheese, sugar, vanilla, eggs, and cornstarch with mixer. Pour into pan. Make small lumps from remaining dough and drop evenly over cake. Bake 50-60 minutes until golden yellow and set. Allow to cool. Enjoy!
Crockpot Hot Cocoa
1 1/2 c. heavy cream
14 oz. can Eaglebrand milk
2 c. milk chocolate chips
6 c. milk
1 t. vanilla
Stir all ingredients in crockpot. Cover and cook on low for 2 hours. Make sure to whisk every now and then. Serve in large cups or mugs. Add marshmallows or whipped cream if desired. Serves 6-8 people.
14 oz. can Eaglebrand milk
2 c. milk chocolate chips
6 c. milk
1 t. vanilla
Stir all ingredients in crockpot. Cover and cook on low for 2 hours. Make sure to whisk every now and then. Serve in large cups or mugs. Add marshmallows or whipped cream if desired. Serves 6-8 people.
Honey Orange Chicken Strips
25 oz. pkg Tyson chicken strips, any flavor
1/3 c. orange marmalade
3 T. butter, melted
1 T. cider vinegar
1 t. fresh ginger, grated (or 1/4 t. powdered ginger)
Prepare chicken as directed. Combine remaining ingredients in medium skillet. Simmer until blended. Stir frequently. Add chicken to skillet, toss gently to coat.
1/3 c. orange marmalade
3 T. butter, melted
1 T. cider vinegar
1 t. fresh ginger, grated (or 1/4 t. powdered ginger)
Prepare chicken as directed. Combine remaining ingredients in medium skillet. Simmer until blended. Stir frequently. Add chicken to skillet, toss gently to coat.
Dijon Mustard Sauce
1/2 c. mayo
1/2 c. dijpn mustard
fresh dill, optional
Combine mayo and mustard until well blended. Cover and refrigerate up to 4 hours. Add fresh dill if desired. Serve with chicken strips or wings.
1/2 c. dijpn mustard
fresh dill, optional
Combine mayo and mustard until well blended. Cover and refrigerate up to 4 hours. Add fresh dill if desired. Serve with chicken strips or wings.
Cheesy Bacon and Potatoes Casserole
20 oz. pkg diced potatoes with onion
3 slices bacon, cooked, drained, and chopped
1 can cream of mushroom soup
1 c. shredded cheese, your choice
1/2 c. sour cream
Heat oven to 350. Spray 2 qt. casserole dish. Combine all ingredients until well blended. Spread mixture into dish. Cover and bake 60 minutes until potatoes are tender.
3 slices bacon, cooked, drained, and chopped
1 can cream of mushroom soup
1 c. shredded cheese, your choice
1/2 c. sour cream
Heat oven to 350. Spray 2 qt. casserole dish. Combine all ingredients until well blended. Spread mixture into dish. Cover and bake 60 minutes until potatoes are tender.
Chicken Po' Boy
2 c. chicken breast strips, cooked, I've used Tyson or Perdue
4 hoagie rolls, toasted
1 small tomato, sliced
1 c. shredded lettuce
Heat chicken as directed on package. Divide and layer inside hoagie rolls with lettuce and tomatoes.
4 hoagie rolls, toasted
1 small tomato, sliced
1 c. shredded lettuce
Heat chicken as directed on package. Divide and layer inside hoagie rolls with lettuce and tomatoes.
Apricot Almond Cream Cheese Danish
2 sheets puff pastry, thawed
1 egg + 1 T. water egg wash
cream cheese filling:
8 oz. cream cheese, softened
5 T. ricotta cheese
1/4 c. + 1 T. sugar
1/2 t. almond extract
topping:
1/2 c. apricot jam (or other flavor) + 1 T. water glaze
1 c. powdered sugar
1-2 T. milk
1/4 c. slivered almonds
Preheat oven to 400. Use 2 sheets puff pastry, rolled out about an inch long ways. Use an electric mixer to blend cream cheese, ricotta cheese, sugar, and almond extract. Cut the top corners off and begin cutting strips diagonally down the sides of the pastry. You should have 10 strips on each side. When you reach the bottom strip, cut off the remaining flaps. Spread the cream cheese mixture in the middle third of each pastry and begin crossing over each strip, alternating between sides. Before you cross over the last strips, fold in the bottom middle flap. Beat 1 egg with 1 T. water and brush egg wash on top of the pasty. Bake in oven 20 minutes until golden in color. While the danish is in the oven, heat jam and microwave and strain any chunks. Mix in 1 T. water enough to combine.Once the danish is done, brush on the jam mixture right away to prevent the danish from getting to dry. While the danish is cooling, mix together the powdered sugar and milk. After the danish has cooled, drizzle the top with the powdered sugar and milk mixture. Sprinkle with slivered almonds.
*original recipe from Simply Home Cooked
1 egg + 1 T. water egg wash
cream cheese filling:
8 oz. cream cheese, softened
5 T. ricotta cheese
1/4 c. + 1 T. sugar
1/2 t. almond extract
topping:
1/2 c. apricot jam (or other flavor) + 1 T. water glaze
1 c. powdered sugar
1-2 T. milk
1/4 c. slivered almonds
Preheat oven to 400. Use 2 sheets puff pastry, rolled out about an inch long ways. Use an electric mixer to blend cream cheese, ricotta cheese, sugar, and almond extract. Cut the top corners off and begin cutting strips diagonally down the sides of the pastry. You should have 10 strips on each side. When you reach the bottom strip, cut off the remaining flaps. Spread the cream cheese mixture in the middle third of each pastry and begin crossing over each strip, alternating between sides. Before you cross over the last strips, fold in the bottom middle flap. Beat 1 egg with 1 T. water and brush egg wash on top of the pasty. Bake in oven 20 minutes until golden in color. While the danish is in the oven, heat jam and microwave and strain any chunks. Mix in 1 T. water enough to combine.Once the danish is done, brush on the jam mixture right away to prevent the danish from getting to dry. While the danish is cooling, mix together the powdered sugar and milk. After the danish has cooled, drizzle the top with the powdered sugar and milk mixture. Sprinkle with slivered almonds.
*original recipe from Simply Home Cooked
Pat's Almond Cream Cheese Danish
1 lb. Rhode's frozen bread dough**, thawed
8 oz. cream cheese. softened
1/4 c. sugar
1 egg
1/2 t. almond extract
3/4 c. white baking chips
1 T. milk
Glaze:
1 c. powdered sugar
1/4 t. almond extract
1-2 T. milk
1/2 c. slivered almonds
On a lightly floured surface, roll dough into 15"x9" *rectangle. (I just roll it directly on to the parchment paper/lightly greased baking sheet.) In a small bowl, beat cream cheese and sugar until smooth. Beat in egg and extract (filling will be soft). Spread down center of rectangle. Sprinkle with chips. Cut 1" wide strips on each side of rectangle, about 1/2" from filling. Starting at one end, fold alternating strips at an angle across filling. Seal ends. Cover and let rise in a warm place until doubled about 1 1/2 hours. Preheat oven to 350. Brush with milk. Bake 20-30 minutes or until golden brown. Cool. Prepare glaze by combining confectioners sugar and extract. Stir in enough milk to achieve consistency. Drizzle over coffee cake. Sprinkle with almonds. Makes 10-12 servings.
8 oz. cream cheese. softened
1/4 c. sugar
1 egg
1/2 t. almond extract
3/4 c. white baking chips
1 T. milk
Glaze:
1 c. powdered sugar
1/4 t. almond extract
1-2 T. milk
1/2 c. slivered almonds
On a lightly floured surface, roll dough into 15"x9" *rectangle. (I just roll it directly on to the parchment paper/lightly greased baking sheet.) In a small bowl, beat cream cheese and sugar until smooth. Beat in egg and extract (filling will be soft). Spread down center of rectangle. Sprinkle with chips. Cut 1" wide strips on each side of rectangle, about 1/2" from filling. Starting at one end, fold alternating strips at an angle across filling. Seal ends. Cover and let rise in a warm place until doubled about 1 1/2 hours. Preheat oven to 350. Brush with milk. Bake 20-30 minutes or until golden brown. Cool. Prepare glaze by combining confectioners sugar and extract. Stir in enough milk to achieve consistency. Drizzle over coffee cake. Sprinkle with almonds. Makes 10-12 servings.
*sometimes I can only get it rolled out to 15x7. That works well too.
**The bread dough I've been able to find only comes in a 5 pack of 1 lb loaves.
picture #1 dough rolled out. #2 filling added. #3 white chocolate chips added.
#4 slits made, folded over and ready to bake. #5 ready to eat! Yum!
#4 slits made, folded over and ready to bake. #5 ready to eat! Yum!
Saturday, March 14, 2020
Oatmeal Chocolate Chip Cookies
1 c. SR flour
1/2 c. butter, softened
1/3 c. sugar
2/3 c. brown sugar
2 t. vanilla
1 egg
1 1/2 c. old fashioned oats
1 c. chocolate chips
Beat butter with both sugars on medium until fluffy. Reduce speed to low. Add vanilla and eggs. Beat 1 minute. Add flour. Mix until almost combined. Stir in oats and chips. Chill 1 hour*. Preheat oven to 375. Place 2 T. dough, rolled into balls, on baking sheet 2" apart. Bake until cookies are golden around the edges, but still soft in the center, about 8-10 minutes. Remove from oven. Cool 1-2 minutes. Then remove from sheets onto wire rack to cool completely.
*Chilling the dough causes it to spread out less and concentrates the flavor.
1/2 c. butter, softened
1/3 c. sugar
2/3 c. brown sugar
2 t. vanilla
1 egg
1 1/2 c. old fashioned oats
1 c. chocolate chips
Beat butter with both sugars on medium until fluffy. Reduce speed to low. Add vanilla and eggs. Beat 1 minute. Add flour. Mix until almost combined. Stir in oats and chips. Chill 1 hour*. Preheat oven to 375. Place 2 T. dough, rolled into balls, on baking sheet 2" apart. Bake until cookies are golden around the edges, but still soft in the center, about 8-10 minutes. Remove from oven. Cool 1-2 minutes. Then remove from sheets onto wire rack to cool completely.
*Chilling the dough causes it to spread out less and concentrates the flavor.
Crockpot Oatless Apple Crisp
1 c. flour
1/2 c. light brown sugar
1/2 c. sugar
1/2 t. cinnamon*
1/4 t. nutmeg*
pinch of salt
1/2 c. butter, cut in pieces
1 c. chopped pecans
1/3 c. sugar
1 T. cornstarch
1/2 t. ginger*
1/2 t. cinnamon*
6 c. apples, sliced, halved
2 T. lemon juice
Place liner in crockpot. Combine flour, brown sugar, 1/2 c. sugar, 1/2 t. cinnamon, nutmeg, and salt. Combine butter with flour mixture using a fork until crumbs form. Stir in nuts. Set aside. Whisk together 1/3 c. sugar, cornstarch, ginger and cinnamon. Place apples in crockpot. Stir in cornstarch mixture. Toss with lemon juice. Sprinkle pecan mixture on top. Cover and cook on low for 4 hours until apples are tender. Partially uncover to allow topping to set up, about 1 hour. Serve warm with vanilla ice cream.
*may substitute apple pie spice instead if desired
1/2 c. light brown sugar
1/2 c. sugar
1/2 t. cinnamon*
1/4 t. nutmeg*
pinch of salt
1/2 c. butter, cut in pieces
1 c. chopped pecans
1/3 c. sugar
1 T. cornstarch
1/2 t. ginger*
1/2 t. cinnamon*
6 c. apples, sliced, halved
2 T. lemon juice
Place liner in crockpot. Combine flour, brown sugar, 1/2 c. sugar, 1/2 t. cinnamon, nutmeg, and salt. Combine butter with flour mixture using a fork until crumbs form. Stir in nuts. Set aside. Whisk together 1/3 c. sugar, cornstarch, ginger and cinnamon. Place apples in crockpot. Stir in cornstarch mixture. Toss with lemon juice. Sprinkle pecan mixture on top. Cover and cook on low for 4 hours until apples are tender. Partially uncover to allow topping to set up, about 1 hour. Serve warm with vanilla ice cream.
*may substitute apple pie spice instead if desired
Friday, March 13, 2020
Nancy's Cherry Punch
1 bottle Welch's cherry juice, chilled
2 liter bottle cherry 7-up, chilled
Combine together and serve. Very refreshing punch for showers or receptions. Sherbet can be added to punch bowl, if desired, but tastes great without it.
2 liter bottle cherry 7-up, chilled
Combine together and serve. Very refreshing punch for showers or receptions. Sherbet can be added to punch bowl, if desired, but tastes great without it.
Wednesday, March 11, 2020
Mary's Jam Cake and Caramel Frosting from Frank Neal
2 c. sugar
1 1/2 c. butter
5 eggs, beaten
2 c. blackberry jam
1 c. pear preserves
1 c. buttermilk
1 c. raisins
1 c. chopped nuts
1 t. soda
3 t. baking powder
1 t. cloves
1 t. allspice
3 t. cinnamon
4 c. flour
1/2 t. nutmeg
candied pineapple pieces, chopped
Caramel Frosting:
1/2 c. butter
1 c. light brown sugar
1/4 c. milk
1/2 t. vanilla
2 c. confectioners sugar
For cake: cream butter, sugar, beaten eggs, jam, preserves, raisins, pineapple and nuts. Add buttermilk. Mix all dry ingredients together and combine with other ingredients. Pour in a greased stem* pan and bake at 350 for 2 hours. Cool cake for 10 minutes in pan, then invert onto plate and cool completely. *A stem pan is a tube pan like an angel food cake pan or Bundt pan.
For the frosting: Melt butter, add brown sugar, bring to a boil. Boil 2 minutes, stirring constantly. Add milk. Stir until mixture comes to a boil. Remove from heat. Cool. Add vanilla. Slowly add confectioners sugar. Beat until thick enough to spread on top of cooled cake.
1 1/2 c. butter
5 eggs, beaten
2 c. blackberry jam
1 c. pear preserves
1 c. buttermilk
1 c. raisins
1 c. chopped nuts
1 t. soda
3 t. baking powder
1 t. cloves
1 t. allspice
3 t. cinnamon
4 c. flour
1/2 t. nutmeg
candied pineapple pieces, chopped
Caramel Frosting:
1/2 c. butter
1 c. light brown sugar
1/4 c. milk
1/2 t. vanilla
2 c. confectioners sugar
For cake: cream butter, sugar, beaten eggs, jam, preserves, raisins, pineapple and nuts. Add buttermilk. Mix all dry ingredients together and combine with other ingredients. Pour in a greased stem* pan and bake at 350 for 2 hours. Cool cake for 10 minutes in pan, then invert onto plate and cool completely. *A stem pan is a tube pan like an angel food cake pan or Bundt pan.
For the frosting: Melt butter, add brown sugar, bring to a boil. Boil 2 minutes, stirring constantly. Add milk. Stir until mixture comes to a boil. Remove from heat. Cool. Add vanilla. Slowly add confectioners sugar. Beat until thick enough to spread on top of cooled cake.
Mary's Brownies
1 1/2 sticks butter
1 1/2 c. sugar
1 1/2 c. SR flour
3 eggs
3 T. cocoa
1 t. vanilla
1/2 c. chopped nuts, optional
Preheat oven to 350. Combine all ingredients together in saucepan, after melting butter. Pour into sprayed 9x13 pan. Bake at 350 for 20-25 minutes. Do not overbake.
*Other additions may be added too: chocolate chips, walnuts. If you like frosted brownies, that can be added too.
1 1/2 c. sugar
1 1/2 c. SR flour
3 eggs
3 T. cocoa
1 t. vanilla
1/2 c. chopped nuts, optional
Preheat oven to 350. Combine all ingredients together in saucepan, after melting butter. Pour into sprayed 9x13 pan. Bake at 350 for 20-25 minutes. Do not overbake.
*Other additions may be added too: chocolate chips, walnuts. If you like frosted brownies, that can be added too.
Mary's Candied Orange Slice Cake
1 c. butter
3 c. flour
1 c. buttermilk
1 box light brown sugar
1 t. soda
1/2 t. salt
4 eggs
1 t. vanilla
2 lbs. dates, chopped
2 c. chopped pecans
3.5 oz can angel flake coconut
30 candy orange slices, cut smaller
Cream butter and sugar. Add eggs, 1 at a time, beating after each addition. Add flour alternating with buttermilk in which soda has been dissolved. Use other half of flour to coat chopped dates and orange slices. Add vanilla. Add oranges, dates, and coconut. Pour in one large stem* pan or 2 loaf pans that have been greased. Bake at 250 for 2 1/2 hours.
*A stem pan is like an angel food cake pan or Bundt pan.
3 c. flour
1 c. buttermilk
1 box light brown sugar
1 t. soda
1/2 t. salt
4 eggs
1 t. vanilla
2 lbs. dates, chopped
2 c. chopped pecans
3.5 oz can angel flake coconut
30 candy orange slices, cut smaller
Cream butter and sugar. Add eggs, 1 at a time, beating after each addition. Add flour alternating with buttermilk in which soda has been dissolved. Use other half of flour to coat chopped dates and orange slices. Add vanilla. Add oranges, dates, and coconut. Pour in one large stem* pan or 2 loaf pans that have been greased. Bake at 250 for 2 1/2 hours.
*A stem pan is like an angel food cake pan or Bundt pan.
Mary's Ham Casserole
2 c. cubed ham
2 c. cooked rice
1/2 c. shredded cheese
3/4 c. crushed corn flakes
3 T. chopped onion
1/2 c. evaporated milk
1 can cream of asparagus soup
3 T. butter, melted
Combine all ingredients, except cornflakes and butter. Pour into sprayed casserole dish. Combine crushed cornflakes and butter. Pour over top of casserole. Bake at 350 for 20 minutes. Makes 8-10 servings.
2 c. cooked rice
1/2 c. shredded cheese
3/4 c. crushed corn flakes
3 T. chopped onion
1/2 c. evaporated milk
1 can cream of asparagus soup
3 T. butter, melted
Combine all ingredients, except cornflakes and butter. Pour into sprayed casserole dish. Combine crushed cornflakes and butter. Pour over top of casserole. Bake at 350 for 20 minutes. Makes 8-10 servings.
Mary's Chocolate Peanut Butter Cookies
1 pkg honey graham crackers, crushed
1 box powdered sugar
2 sticks butter, softened
1 c. peanut butter
2 c. chocolate chips
Cream butter, sugar, peanut butter and cracker crumbs. Press into sprayed 9x13 dish. Melt chocolate chips in double boiler. Pour over peanut butter mixture and cool. Cut into squares when cooled.
1 box powdered sugar
2 sticks butter, softened
1 c. peanut butter
2 c. chocolate chips
Cream butter, sugar, peanut butter and cracker crumbs. Press into sprayed 9x13 dish. Melt chocolate chips in double boiler. Pour over peanut butter mixture and cool. Cut into squares when cooled.
Mary's Hamburger Casserole
1 lb. ground beef
1 small onion
1 can tomato soup
1 can cream of mushroom or chicken soup
1 can whole corn, drained
5 oz. pkg noodles
3-4 slices of cheese
Cook meat with onion and drain. Boil noodles until tender in salt water. Drain and place in buttered casserole. Spread mushroom soup over noodles. Add corn. Combine meat mixture and tomato soup. Spread over corn. Add cheese. Bake at 350 for 30 minutes.
1 small onion
1 can tomato soup
1 can cream of mushroom or chicken soup
1 can whole corn, drained
5 oz. pkg noodles
3-4 slices of cheese
Cook meat with onion and drain. Boil noodles until tender in salt water. Drain and place in buttered casserole. Spread mushroom soup over noodles. Add corn. Combine meat mixture and tomato soup. Spread over corn. Add cheese. Bake at 350 for 30 minutes.
Mary's Divinity Salad
3 T. white vinegar
3 egg yolks
3 T. water
juice of 1 lemon
1 pt. cream, whipped, do not use store bought cool whip
a little sugar
1 pkg chopped marshmallows
16 oz. can pineapple chunks, drained
1 c. chopped pecans
Cook vinegar, water, and egg yolks until thickened. Add lemon. Add whipped cream and sugar. Add marshmallows, pineapple, and pecans. Mix well and place in refrigerator until chilled.
3 egg yolks
3 T. water
juice of 1 lemon
1 pt. cream, whipped, do not use store bought cool whip
a little sugar
1 pkg chopped marshmallows
16 oz. can pineapple chunks, drained
1 c. chopped pecans
Cook vinegar, water, and egg yolks until thickened. Add lemon. Add whipped cream and sugar. Add marshmallows, pineapple, and pecans. Mix well and place in refrigerator until chilled.
Mary's Chocolate Oatmeal Cookies
1/4 lb. butter
1/2 c. milk
1/3 c. cocoa
2 c. sugar
1/2 c. peanut butter
1 t. vanilla
3 c. oatmeal
Combine first 4 ingredients and boil 1 minute. Add other ingredients. Drop onto cookie sheets to cool. *Some people call these cow patties.
1/2 c. milk
1/3 c. cocoa
2 c. sugar
1/2 c. peanut butter
1 t. vanilla
3 c. oatmeal
Combine first 4 ingredients and boil 1 minute. Add other ingredients. Drop onto cookie sheets to cool. *Some people call these cow patties.
Mary's Vidalia Onion Casserole
1 lb. vidalia onions, sliced and separated
1 egg beaten
1 c. heavy cream, or half and half
3/4 t. salt
1/2 t. pepper
1/2 c. cheddar cheese
paprika
Microwave onions about 6 minutes. Mix other ingredients together. Pour over onions in sprayed dish
Sprinkle paprika over top. Bake at 350 for 25 minutes.
1 egg beaten
1 c. heavy cream, or half and half
3/4 t. salt
1/2 t. pepper
1/2 c. cheddar cheese
paprika
Microwave onions about 6 minutes. Mix other ingredients together. Pour over onions in sprayed dish
Sprinkle paprika over top. Bake at 350 for 25 minutes.
Patsy Hunt's Chicken and Broccoli Soup
4 T. margarine
1 c. sliced mushrooms
1 c. onion, chopped
6 chicken bouillon cubes
6 c. water
8-10 oz pkg egg noodles
2, 10 oz. pkgs frozen broccoli
4 c. milk
1/2-1 t. garlic powder
1 lb. velveeta cheese, cubed
2 c. cooked chicken breasts, cut into chunks
Saute onions and mushrooms in butter. Add water and bouillon cubes. Heat to boiling and dissolve cubes. Gradually add noodles. Boil uncovered for 5 minutes. Stir in broccoli, garlic powder, chicken, cheese, and milk. Heat until cheese melts, but do not boil. Turn heat down, Ready to serve!
**Notes from Patsy: You can use fresh broccoli, but frozen works better. I always run my packages of broccoli in the microwave to thaw half way. You don't want it soggy in the soup, but you do want it tender. Do not substitute any other kind of cheese for the velveeta, it will not be as good. You can leave out the mushrooms if you don't like mushrooms, but I think it makes it taste even better. The more chicken you use the better, but 2 cups is plenty. I have tried canned chicken, but didn't like it as well as fresh chicken. Enjoy!
1 c. sliced mushrooms
1 c. onion, chopped
6 chicken bouillon cubes
6 c. water
8-10 oz pkg egg noodles
2, 10 oz. pkgs frozen broccoli
4 c. milk
1/2-1 t. garlic powder
1 lb. velveeta cheese, cubed
2 c. cooked chicken breasts, cut into chunks
Saute onions and mushrooms in butter. Add water and bouillon cubes. Heat to boiling and dissolve cubes. Gradually add noodles. Boil uncovered for 5 minutes. Stir in broccoli, garlic powder, chicken, cheese, and milk. Heat until cheese melts, but do not boil. Turn heat down, Ready to serve!
**Notes from Patsy: You can use fresh broccoli, but frozen works better. I always run my packages of broccoli in the microwave to thaw half way. You don't want it soggy in the soup, but you do want it tender. Do not substitute any other kind of cheese for the velveeta, it will not be as good. You can leave out the mushrooms if you don't like mushrooms, but I think it makes it taste even better. The more chicken you use the better, but 2 cups is plenty. I have tried canned chicken, but didn't like it as well as fresh chicken. Enjoy!
Mary's Japanese Fruit Pie
1 stick butter
1 c. sugar
1/2 c. raisins
1 T. vinegar
1/2 c. coconut
1/2 c. chopped pecans
2 eggs, beaten
1 unbaked pie shell
Melt butter. Add other ingredients, except pie crust. Pour into pie shell (be sure to have it already sitting on a cookie sheet). Bake at 350 for 35-40 minutes.
1 c. sugar
1/2 c. raisins
1 T. vinegar
1/2 c. coconut
1/2 c. chopped pecans
2 eggs, beaten
1 unbaked pie shell
Melt butter. Add other ingredients, except pie crust. Pour into pie shell (be sure to have it already sitting on a cookie sheet). Bake at 350 for 35-40 minutes.
Mary's Hush Puppies
1 c. cornmeal
1/4 c. buttermilk
1/2 t. soda
1/2 t. salt
1/2 t. pepper
1/2 t. baking powder
2 T. minced onions
Combine cornmeal, salt, pepper, & onion. Dissolve soda in buttermilk and add to meal mixture. Beat well and drop into hot fat until brown on both sides.
1/4 c. buttermilk
1/2 t. soda
1/2 t. salt
1/2 t. pepper
1/2 t. baking powder
2 T. minced onions
Combine cornmeal, salt, pepper, & onion. Dissolve soda in buttermilk and add to meal mixture. Beat well and drop into hot fat until brown on both sides.
Mary's Claxton Fruitcake Cookies
1/2 lb. Claxton fruitcake, chopped
1/3 c. oil
2 eggs
1 yellow cake mix + 2/3 c. yellow cake mix*
1/8 t. vanilla
Combine all ingredients and roll into balls. Place on greased cookie sheet and bake at 350 for 10-12 minutes.
*Cake mixes used to be 18 oz. but now they are 15 oz. Adding 2/3 c. yellow cake mix to any flavor cake mix will make up the difference.
1/3 c. oil
2 eggs
1 yellow cake mix + 2/3 c. yellow cake mix*
1/8 t. vanilla
Combine all ingredients and roll into balls. Place on greased cookie sheet and bake at 350 for 10-12 minutes.
*Cake mixes used to be 18 oz. but now they are 15 oz. Adding 2/3 c. yellow cake mix to any flavor cake mix will make up the difference.
Mary's Cornbread Salad
6 oz. pkg Martha White Gladiola yellow cornbread mix, prepared as directed
OR 2-3 c. crumbled corn bread
3 c. chopped tomatoes
1 c. chopped green pepper
1 c. chopped onion
1/2 c. chopped sweet pickles, reserve juice
12 strips bacon, cooked and crumbled
1 c. mayo
1/4 c. reserved pickle juice
Place 1 1/2 c. crumbled corn bread in bottom of clear glass bowl. In a separate bowl, combine tomatoes, peppers, onions, pickles, and bacon. Spoon half of mixture over the cornbread. Stir together the mayo and pickle juice. Layer on top of mixture. Repeat layering. Garnish as desired. Cover tightly and chill 2-3 hours before serving.
OR 2-3 c. crumbled corn bread
3 c. chopped tomatoes
1 c. chopped green pepper
1 c. chopped onion
1/2 c. chopped sweet pickles, reserve juice
12 strips bacon, cooked and crumbled
1 c. mayo
1/4 c. reserved pickle juice
Place 1 1/2 c. crumbled corn bread in bottom of clear glass bowl. In a separate bowl, combine tomatoes, peppers, onions, pickles, and bacon. Spoon half of mixture over the cornbread. Stir together the mayo and pickle juice. Layer on top of mixture. Repeat layering. Garnish as desired. Cover tightly and chill 2-3 hours before serving.
Mary's Pink Wedding Punch
2 small pkgs. (3 oz. each) strawberry jello
2 pkgs. (.23 oz each) strawberry koolaid
4 c. sugar
1 qt. boiling water
2 large cans frozen lemonade (12 oz. each)
2 large cans frozen orange juice (12 oz. each)
2 tall cans pineapple juice (46 oz. each)
2 lt. gingerale, chilled
Dissolve jello, koolaid, and sugar in boiling water. Add juices and lemonade. Mix well and refrigerate. At serving time, add gingerale. This punch tastes better when made 2-3 days before serving.
Serves 100.
2 pkgs. (.23 oz each) strawberry koolaid
4 c. sugar
1 qt. boiling water
2 large cans frozen lemonade (12 oz. each)
2 large cans frozen orange juice (12 oz. each)
2 tall cans pineapple juice (46 oz. each)
2 lt. gingerale, chilled
Dissolve jello, koolaid, and sugar in boiling water. Add juices and lemonade. Mix well and refrigerate. At serving time, add gingerale. This punch tastes better when made 2-3 days before serving.
Serves 100.
Mary's Chocolate Chip Cookies
1/2 c. butter, softened
6 T sugar
6 T. brown sugar
1 egg
1/2 t. vanilla
1/4 t. water
1 c. + 2 T. sifted flour
1/2 t. soda
1/2 t. salt
1/2 c. chopped nuts
6 oz. pkg. semi sweet chocolate bits (1 c.)
Cream butter and sugar together. Stir in egg, vanilla, and water. Sift together the flour, soda and salt. Stir into the sugar mixture. Add nuts and bits. Mix well. Drop by half teaspoonfuls onto ungreased baking sheet. Bake at 375 for 10-12 minutes.
6 T sugar
6 T. brown sugar
1 egg
1/2 t. vanilla
1/4 t. water
1 c. + 2 T. sifted flour
1/2 t. soda
1/2 t. salt
1/2 c. chopped nuts
6 oz. pkg. semi sweet chocolate bits (1 c.)
Cream butter and sugar together. Stir in egg, vanilla, and water. Sift together the flour, soda and salt. Stir into the sugar mixture. Add nuts and bits. Mix well. Drop by half teaspoonfuls onto ungreased baking sheet. Bake at 375 for 10-12 minutes.
Mary's Tennessee Jam Cake with Caramel Frosting
1 box spice cake mix + 2/3 c. yellow cake mix*
1 c. buttermilk, or 4 T. dry buttermilk** mixed with 1 c. water
1/3 c. applesauce
1/3 c. oil
3 eggs
1/4 t. cinnamon
2/3 c. blackberry jam, with or without seeds, your choice
1 c. chopped pecans, optional
Caramel Frosting:
1 stick butter
1 c. brown sugar
1/4 c. milk
2 c. powdered sugar
1 t. vanilla
Preheat oven to 350. Spray pan or coat with grease and flour. Place all cake ingredients, except pecans in mixing bowl and beat on low until combined. Increase speed to medium for 2 minutes. Add pecans. Pour into sprayed bundt or angel food cake pan. Shake a little to level it out. Bake 40 minutes until done (check with a toothpick). Cool for 5-10 minutes before inverting onto plate. Cool. This is a very moist cake.
*Cake mixes used to be 18 oz. but now they are 15 oz. Adding 2/3 c. yellow cake mix to any cake will make up the difference.
**The buttermilk directions say it works best to add the dry buttermilk to the dry ingredients and add the water when other liquid ingredients are added.
Caramel Frosting:
Place butter and brown sugar in saucepan over medium heat. Stir and cook until mixture comes to a boil. Boil for 2 minutes--Time it! Add milk, return to a boil and remove from heat. Add powdered sugar and vanilla. Beat with a wooden spoon until smooth. Pour immediately over cooled cake. Serve with a big glass of cold milk!
***Another Caramel Icing: (This is the one I use with my fresh apple cake)
Caramel Frosting:
2 T. butter
3-4 T. milk
1/2 c. brown sugar
1 c. confectioners sugar
1/2 t. vanilla
Melt butter in pan and add brown sugar. Add 3 T. milk. Boil for 1 minute. Remove from heat and add 1/2 confectioners sugar and vanilla. Add remaining confectioners sugar, mixing well, and spread over cake. *I had to add a little more milk to make it spreading consistency.
First picture is after baking, before adding frosting. Second picture is after adding frosting (I burned the first batch, so watch it closely).
1 c. buttermilk, or 4 T. dry buttermilk** mixed with 1 c. water
1/3 c. applesauce
1/3 c. oil
3 eggs
1/4 t. cinnamon
2/3 c. blackberry jam, with or without seeds, your choice
1 c. chopped pecans, optional
Caramel Frosting:
1 stick butter
1 c. brown sugar
1/4 c. milk
2 c. powdered sugar
1 t. vanilla
Preheat oven to 350. Spray pan or coat with grease and flour. Place all cake ingredients, except pecans in mixing bowl and beat on low until combined. Increase speed to medium for 2 minutes. Add pecans. Pour into sprayed bundt or angel food cake pan. Shake a little to level it out. Bake 40 minutes until done (check with a toothpick). Cool for 5-10 minutes before inverting onto plate. Cool. This is a very moist cake.
*Cake mixes used to be 18 oz. but now they are 15 oz. Adding 2/3 c. yellow cake mix to any cake will make up the difference.
**The buttermilk directions say it works best to add the dry buttermilk to the dry ingredients and add the water when other liquid ingredients are added.
Caramel Frosting:
Place butter and brown sugar in saucepan over medium heat. Stir and cook until mixture comes to a boil. Boil for 2 minutes--Time it! Add milk, return to a boil and remove from heat. Add powdered sugar and vanilla. Beat with a wooden spoon until smooth. Pour immediately over cooled cake. Serve with a big glass of cold milk!
***Another Caramel Icing: (This is the one I use with my fresh apple cake)
Caramel Frosting:
2 T. butter
3-4 T. milk
1/2 c. brown sugar
1 c. confectioners sugar
1/2 t. vanilla
Melt butter in pan and add brown sugar. Add 3 T. milk. Boil for 1 minute. Remove from heat and add 1/2 confectioners sugar and vanilla. Add remaining confectioners sugar, mixing well, and spread over cake. *I had to add a little more milk to make it spreading consistency.
First picture is after baking, before adding frosting. Second picture is after adding frosting (I burned the first batch, so watch it closely).
Monday, March 9, 2020
Broccoli, Apple, and Blueberry Salad
1 1/2 lbs. fresh broccoli, cut into florets
1 c. fresh blueberries
1/4 c. chopped red onion
1/2 c. craisins
1/4 c. sunflower seeds (kernels only)
1 apple, chopped
1 T. lemon juice
Dressing:
1 c. Greek yogurt
1/4 c. honey
1 T. lemon juice
2 t. apple cider vinegar
1 T. poppy seeds
Combine first 5 ingredients. Combine apple with lemon juice, then add to other ingredients. Whisk together all dressing ingredients. Pour over salad. Mix. Can be served immediately or up to 3 days later.
1 c. fresh blueberries
1/4 c. chopped red onion
1/2 c. craisins
1/4 c. sunflower seeds (kernels only)
1 apple, chopped
1 T. lemon juice
Dressing:
1 c. Greek yogurt
1/4 c. honey
1 T. lemon juice
2 t. apple cider vinegar
1 T. poppy seeds
Combine first 5 ingredients. Combine apple with lemon juice, then add to other ingredients. Whisk together all dressing ingredients. Pour over salad. Mix. Can be served immediately or up to 3 days later.
Homemade Barbecue Sauce
64 oz. bottle ketchup*
1/4 c. liquid smoke
1/4 c. worcestershire sauce
1/2 c. brown sugar
Combine all ingredients and simmer on stove until desired consistency is reached, or place in small crockpot for 4-6 hours. Add fresh ground pepper if desired.
*Save bottle to pour BBQ sauce back in when done. (Use a funnel to place back in bottle.)
**frozen meatballs may be added to mixture if desired for tasty appetizers or sliders.
1/4 c. liquid smoke
1/4 c. worcestershire sauce
1/2 c. brown sugar
Combine all ingredients and simmer on stove until desired consistency is reached, or place in small crockpot for 4-6 hours. Add fresh ground pepper if desired.
*Save bottle to pour BBQ sauce back in when done. (Use a funnel to place back in bottle.)
**frozen meatballs may be added to mixture if desired for tasty appetizers or sliders.
Cheesy Bundt Bread
3 c. SR flour, sifted
1 c. shredded sharp cheddar cheese
1 c. shredded Parmesan cheese
2 eggs
3/4 c. sour cream
3/4 c. plain yogurt
1/2 c. butter, melted
1/2 t. garlic powder
1/2 t. onion powder
Preheat oven to 350. Spray bundt or angel food cake pan. Combine flour with garlic and onion powders. Whisk together eggs, sour cream, and yogurt. Add to flour mixture. Add butter and stir. Combine cheeses and add to mixture. Pour in pan. Bake 50-55 minutes until toothpick comes out clean. Remove from oven. Cool 10 minutes before slicing.
1 c. shredded sharp cheddar cheese
1 c. shredded Parmesan cheese
2 eggs
3/4 c. sour cream
3/4 c. plain yogurt
1/2 c. butter, melted
1/2 t. garlic powder
1/2 t. onion powder
Preheat oven to 350. Spray bundt or angel food cake pan. Combine flour with garlic and onion powders. Whisk together eggs, sour cream, and yogurt. Add to flour mixture. Add butter and stir. Combine cheeses and add to mixture. Pour in pan. Bake 50-55 minutes until toothpick comes out clean. Remove from oven. Cool 10 minutes before slicing.
Amish Chicken and Pasta
6-8 chicken breasts, or 24 tenderloins
1 c. flour
2 t. garlic powder
1 T. salt
1 t. pepper
2 t. paprika
1 1/2-2 c. heavy whipping cream
1 1/2-2 c. water
bowtie pasta, follow directions on box
Preheat oven to 350. Combine flour and spices. Dredge chicken in flour mixture. Place in sprayed 9x13 dish. Combine water and whipping cream. Pour over chicken. Bake for 1-1 1/2 hours until golden brown. Serve over pasta. I also served a Caesar salad with this for a complete meal.
*the first time I made this, I only used 1 1/2 c. whipping cream and water, but it didn't make enough gravy to go around for everyone that wanted it. From now on I make it with 2 c. of each. The chicken tenderloins were very tender and easy to cut with a fork.
1st picture is after baking. 2nd picture is a serving over bowtie pasta.
1 c. flour
2 t. garlic powder
1 T. salt
1 t. pepper
2 t. paprika
1 1/2-2 c. heavy whipping cream
1 1/2-2 c. water
bowtie pasta, follow directions on box
Preheat oven to 350. Combine flour and spices. Dredge chicken in flour mixture. Place in sprayed 9x13 dish. Combine water and whipping cream. Pour over chicken. Bake for 1-1 1/2 hours until golden brown. Serve over pasta. I also served a Caesar salad with this for a complete meal.
*the first time I made this, I only used 1 1/2 c. whipping cream and water, but it didn't make enough gravy to go around for everyone that wanted it. From now on I make it with 2 c. of each. The chicken tenderloins were very tender and easy to cut with a fork.
1st picture is after baking. 2nd picture is a serving over bowtie pasta.
Friday, March 6, 2020
Hugh's Chocolate Chess Pie
1 1/2 c. sugar
3 T. cocoa
1 T. plain flour
1/2 stick butter, melted
5 oz. can evaporated milk
2 eggs, beaten
1 t. vanilla
1 regular pie shell
Preheat oven to 425. Combine sugar, cocoa, and flour. Add eggs, butter, milk, & vanilla. Mix all together and pour into pie shell set on cookie sheet. Bake 10 minutes. Reduce temp to 325 and bake another 30 minutes. Cool and eat. YUM!
3 T. cocoa
1 T. plain flour
1/2 stick butter, melted
5 oz. can evaporated milk
2 eggs, beaten
1 t. vanilla
1 regular pie shell
Preheat oven to 425. Combine sugar, cocoa, and flour. Add eggs, butter, milk, & vanilla. Mix all together and pour into pie shell set on cookie sheet. Bake 10 minutes. Reduce temp to 325 and bake another 30 minutes. Cool and eat. YUM!
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