Christmas Crunch (Super Easy!!)

These are so easy to make, especially when you are in a pinch for a quick treat. People will be asking for the recipe every time you make them!!

Little Debbie Star Crunch Cookies
1 c. powdered sugar

Unwrap cookies. Slice into 6-8 wedges. (I used the Big Size cookies and cut them into 8 wedges ). Place powdered sugar in a gallon size ziploc bag. Add wedges. Shake til all pieces are coated with the sugar. Place on a tray to serve and wait for the reaction when you tell people what your secret recipe is!! (They'll think you slaved for hours!)

Enjoy!!

Mint Fudge

2, 12 oz. bags white chocolate chips
14 oz. can Eaglebrand milk
pinch of salt
1 t. vanilla
30 hard peppermint candies, unwrapped and crushed
30 hard spearmint candies, unwrapped and crushed

Line 8" square pan with parchment paper. Allow to hang over the sides. Stir together chips, milk, and salt. Melt according to package directions. Stir in vanilla and 1 c. crushed candy. Pour into pan. Spread evenly. Scatter remaining candy over top. Chill in refrigerator until set. (About 2 hours) Use overhang of paper to lift from pan. Slice into small squares. Store in covered container.

(Photo of fudge before slicing into squares)

*Makes a nice Christmas gift or exchange item ~~ Looks festive for a party : )

Crockpot Ham & Bean Soup

1 leftover ham bone with some ham attached*
26 oz. Del Monte green peppers and onions pasta sauce**
15 oz. can navy beans
15 oz. can mixed beans
15 oz. can pinto beans
15 oz. can seasoned or plain lima beans

15 oz. kidney beans
15 oz. can blackeye peas
15 oz. can white beans
15 oz. can black beans
chopped onion, if desired
2 T. Tony Chachere's creole seasoning (or to taste)***
4 small potatoes, peeled and cubed

Place ham bone in bottom of crockpot. Add all other ingredients, except potatoes. (I didn't drain the beans, just dumped it all in.) Cook on low all day~~at least 6 hours. Add cubed potatoes the last 3 hours, or they will get too mushy and fall apart. (After 6 hours, I removed the ham bone, stirring the excess ham from it in the soup, and cooked the soup another 2 hours) Yum! ***May not need seasoning, I'd use the salt free kind

*If you don't have a leftover ham bone, and decide to use a small ham, you may need to adjust the seasoning amount, or just leave it out until the soup is done. Ham is often very salty and you may not need to add any additional seasoning. Adding potatoes to the soup will help cut down on the saltiness, or serve over rice.

**you can use diced tomatoes, diced green peppers, and onion instead of the pasta sauce if desired

I used 6 different kinds of beans, you don't have to use all/only the ones I listed, create your own bean soup.

Enjoy!

Healthy Chicken Pot Pie

(Photos above of potpie without crust; one shows the veggies well)

2, 12 oz. bags steam fresh vegetables, any variety ( I use broccoli, cauliflower, & carrots)
6 T. SR flour
1 t. salt
1/2 t. poultry seasoning
1/2 t. pepper
2 1/2 c. 1% or skim milk
1 c. finely chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
1 large can sliced mushrooms, drained
1/2 c. sour cream, I used fat free
4-6 boneless skinless chicken breasts, cooked, cut into bite size pieces
1-2 box(es) Pillsbury refrigerated pie crusts, softened, depending on how much crust you want (it's my favorite part!!)

                                                                                                                   Picture to the right is of the unbaked crust added to potpie ----> 

Cook and drain vegetables as directed on bags. Heat oven to 375 degrees. In a 2 qt pan, mix flour, salt, poultry seasoning, pepper, and milk with whisk until blended. Stir in onion. Cook over medium heat 4-6 minutes, stirring constantly, until thickened. Stir in soups and sour cream. Add chicken, vegetables, and mushrooms. Mix well. Cook, stirring frequently, until thoroughly heated. Pour into sprayed 9x13 dish. Unroll pie crust and place over hot filling. (If you use all four crusts, you will have to accordion fold it on top to fit them all on top. There will be some hanging on the sides of the dish.) Seal edge and flute if desired. Cut several slits in crust before baking. Bake 40-50 minutes or until golden brown and mixture is bubbly. Let stand 10 minutes before serving.

photo above is of baked chicken pot pie~~YUM!!

picture below is a serving, ready to eat!

My Grandmother's German Cream Cheese Brownies

4 oz. Baker's German sweet chocolate
1/4 c. butter
3/4 c. sugar
2 eggs
1 t. vanilla
1/2 t. baking powder
1/4 t. salt
1/2 c. chopped pecans
1/4 t. almond extract
1/2 c. flour

Melt chocolate and butter over low heat, stirring constantly. Stir sugar into chocolate mixture. Add in 2 eggs and flavorings until well blended. Combine flour, salt, & baking powder. Stir in with egg mixture. Add nuts. Spread in sprayed 8x8 pan.

Cream Cheese Layer:

4 oz. cream cheese, softened
1/4 c. sugar
1 egg
1 T. flour

Combine all ingredients. Blend until smooth. Place spoonfuls over brownie batter. Swirl with knife or spatula to marbelize.  Bake at 350 degrees for 35 minutes. Do not overbake. Cool in pan. Cut in squares. Yields about 16 brownies.

Fruit Cocktail Cake

1 1/2 c. sugar
2 eggs
2 c. flour
1 1/2 t. soda
2 c. fruit cocktail, reserve juice
1/4 c. brown sugar
1/2 c. chopped pecans

Cream sugar with eggs. Mix flour and soda with juice from fruit cocktail. Add fruit cocktail and sugar mixture. Turn onto large, long pan (jelly roll?) that has been greased. Sprinkle brown sugar and pecans over top. Bake at 350 degrees for 40 minutes.

Topping:

1/2 c. evaporated milk
1 stick margarine
3/4 c. sugar
1 c. angel flake coconut

Boil evaporated milk, margarine, and sugar 2-3 minutes. Add coconut. Spread on cake and return to oven for 2 more minutes.

*This is another one of my grandmother's recipes I've got to try!

My Grandmother's Jam Cake

3 eggs, beaten
2 c. sugar
1 c. crisco
1 t. cinnamon
1 t. nutmeg
1 t. ground cloves
1 t.. allspice
3 c. flour
1 1/2 c. blackberry jam
2 c. buttermilk*
1 c. chopped nuts
1 c. raisins
1 1/2 t. soda
1/4 t. salt

Cream sugar with shortening. Add eggs and blend. Sift dry ingredients together and add alternately with buttermilk. Stir in jam. Add other ingredients. Pour in 3 sprayed cake pans. Bake at 350 degrees for 25-30 minutes.Remove from pans when cooled.

Caramel Frosting:

2 1/2 c. sugar
1/2 c. sugar
1 c. milk
3/4 stick margarine
1 t. vanilla

Place 2 1/2 c. sugar and milk in large saucepan. Bring to a boil. Caramelize 1/2 c. sugar in skillet. Add to milk mixture. Cook until soft ball stage. Spread on cooled cakes or stack for layer cake. Be sure to frost all sides and top.

*buttermilk can be made by combining 1 c. milk with 1 T. vinegar or lemon juice. Allow to set for 12 minutes then add to batter.

My Grandmother's Magic White Cake

2 c. sifted flour
1 1/3 c. sugar
1/2 c. crisco
1 t. salt
2/3 c.milk
3 1/2 t. baking powder
4 unbeaten egg whites
1 t. vanilla

Blend together flour, sugar, crisco, and salt. Stir in baking powder, egg whites, milk and vanilla. Beat 2 minutes. Pour in sprayed layer cake pan. Bake at 350 degrees for 35-30 minutes.

My Grandmother's Hearty Bean Soup

2 1/2 c. dried white beans
4 c. water
1 medium minced onion
1 t. bacon drippings
1 t. salt
1/4 t. pepper
1/2 c. ketchup
1 T. liquid aromatic bitters (this used to be sold in drug stores before the war. It was used as a flavor enhancer for soups and stews, and some claimed medicinal cures. It was made from berries and herbs)

Thoroughly wash and cover white beans with cold water. Allow to soak overnight, until the skins are no longer wrinkled. Add enough water, when ready to cook,  to make 4 c. water. Simmer for 1 hour. In a skillet, saute onion and drippings. Add to the beans. Add salt and pepper. Simmer another 2 hours. Before removing from heat, add ketchup and bitters. Stir well and spoon into dishes. My grandmother's recipe has -->be sure to include the bitters for it is this blend of spices in liquid form that gives the special aroma and savor to this simple soup so good.

**as far as I know Bitters are not sold anywhere except liquor stores now, and I don't think that is what this recipe is referring to...just use what you normally would to enhance the flavor of your soups. (such as liquid smoke, etc...)

Summer Cooler

2 c. sugar
2 qts water
1 qt can orange juice
1 qt pineapple juice
juice of 2 lemons
6 c. strong tea
1 20 oz. can crushed pineapple
2 qts. gingerale, chilled

Combine sugar and water over heat until syrupy. Cool. Stir in remaining ingredients, except gingerale. Chill. Before serving, add gingerale. Makes 2 gallons.

*This was another of my grandmother's recipes : )