2 1/4 c. sugar
3/4 c. evaporated milk
1 c. chopped nuts
16 large marshmallows
1/4 c. margarine
1/4 t. salt
1 c. chocolate chips
1 t. vanilla
Combine and cook all ingredients except chocolate chips, nuts, and vanilla over medium heat. Stir constantly. Bring to a boil, then boil and stir 5 minutes more. Take off stove and add 1 c. chocolate chips until melted.
Stir in nuts & vanilla. Spread in 8x8 pan (lined with foil for easy removal) until firm. Cool. Cut into squares.
Sunday, March 18, 2018
Shirley's KY Pegasus Pie
1/2 c. margarine, melted
1 c. sugar
1/2 c. SR flour
2 eggs, beaten
1 t. vanilla
3/4 c. chocolate chips
3.4 c. chopped pecans
9" unbaked pie shell
Combine first 7 ingredients by mixing with a fork. Pour into pie shell, placed on cookie sheet. Bake at 350 degrees for 45 minutes until brown on top. Serve with ice cream.
1 c. sugar
1/2 c. SR flour
2 eggs, beaten
1 t. vanilla
3/4 c. chocolate chips
3.4 c. chopped pecans
9" unbaked pie shell
Combine first 7 ingredients by mixing with a fork. Pour into pie shell, placed on cookie sheet. Bake at 350 degrees for 45 minutes until brown on top. Serve with ice cream.
Wednesday, March 14, 2018
Waffle Cakes
3 c. SR flour
2 c. sugar
1/2 c. cocoa
2 c. cold water
2/3 c. oil
1 t. white vinegar
1 T. vanilla
Heat oven to 350. Combine flour, sugar, and cocoa. Add water, oil, and vanilla until smooth. Spray waffle cake pan with non stick spray. Pour 1/2 c. batter into each section. Bake 14-16 minutes, or until golden brown & center is set. Cool Completely. Top with desired toppings or ice cream.
*I have also made these with a vanilla cake mix*, adding the ingredients listed on the box and stirring as directed on box. I put 1/3 c. batter in each sprayed section and baked for 17 minutes. I cooled 10 minutes before removing from pan with rubber scraper. I also made some of them with chocolate chips and toffee pieces in them, some with butterscotch chips, and some with caramel bits.I served the plain ones with fruit. No need for syrup. I saved some of the plain vanilla ones to use as shortcakes with strawberries for another day. Yum! (One box of cake mix makes 12 waffles)
2 c. sugar
1/2 c. cocoa
2 c. cold water
2/3 c. oil
1 t. white vinegar
1 T. vanilla
Heat oven to 350. Combine flour, sugar, and cocoa. Add water, oil, and vanilla until smooth. Spray waffle cake pan with non stick spray. Pour 1/2 c. batter into each section. Bake 14-16 minutes, or until golden brown & center is set. Cool Completely. Top with desired toppings or ice cream.
*I have also made these with a vanilla cake mix*, adding the ingredients listed on the box and stirring as directed on box. I put 1/3 c. batter in each sprayed section and baked for 17 minutes. I cooled 10 minutes before removing from pan with rubber scraper. I also made some of them with chocolate chips and toffee pieces in them, some with butterscotch chips, and some with caramel bits.I served the plain ones with fruit. No need for syrup. I saved some of the plain vanilla ones to use as shortcakes with strawberries for another day. Yum! (One box of cake mix makes 12 waffles)
*cake mixes used to be 18 oz. but now most are 15 oz. You will need to add 2/3 c. white or yellow cake mix to make this recipe turn out right. In December 2024 I noticed cake mixes had changed to 13.25 oz. You will need to add 1 c. yellow or white cake mix to make the recipe turn out right.
First picture ..half eaten chocolate chip & toffee bits, 2nd picture is plain vanilla waffle cakes.
First picture ..half eaten chocolate chip & toffee bits, 2nd picture is plain vanilla waffle cakes.
Tuesday, March 13, 2018
J.J.'s Chocolate Chip Cookie Sweet Rolls
4 c. whole milk
1 c. sugar
1 c. oil
9 c. plain flour
2 pkgs. dry yeast
1 T. salt
1 t. baking soda
1 t. baking powder
1 stick butter, melted
2 t. vanilla
1 c. brown sugar
1/2 c. sugar
1 t. salt
1 1/2 c. chocolate chips or chunks
1 c. chopped pecans, optional
Icing:
8 oz. cream cheese, softened
3 c. powdered sugar
1 stick butter, softened
1 c. whole milk
2 1/2 t. vanilla
3/4 t. salt
Combine milk, oil, and sugar in pan. Heat until very warm, but not boiling. Allow to cool until slightly warmer than lukewarm. Sprinkle yeast over the surface of the liquid, then add 8 c. flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel and allow to sit for 1 hour. After 1 hour, add in additional cup of flour as well as the baking soda, powder, and salt. Mix until combined. Refrigerate dough, covered until you need it. Preheat oven to 375. Spread melted butter in the bottom of 2 pie pans or 1 9x13 dish. Divide dough in half. Store one half in refrigerator for another use. Place the other half on a floured surface. Roll into a large rectangle. Add vanilla to melted butter. Drizzle over rectangle. Spread evenly. Mix sugar & salt. Sprinkle evenly over butter. Do the same with each of the brown sugar, chocolate chips, and nuts. Starting with the side farthest from you, roll dough towards you until it's the shape of a tight log. Pinch the edges to seal. Slice into 1/2-3/4" thick rolls and lay cut side down on sprayed dish. Allow to rise 20 minutes. Bake 15-20 minutes, until golden brown on top. Mix all icing ingredients with a mixer until smooth. Remove rolls from oven and allow to sit 5 minutes, Drizzle icing over rolls. Be sure to get the icing around all edges and cover the surface so they'll be nice and moist. Sprinkle tops with additional nuts. Serve warm or at room temperature. YUM! Makes 24 rolls.
1 c. sugar
1 c. oil
9 c. plain flour
2 pkgs. dry yeast
1 T. salt
1 t. baking soda
1 t. baking powder
1 stick butter, melted
2 t. vanilla
1 c. brown sugar
1/2 c. sugar
1 t. salt
1 1/2 c. chocolate chips or chunks
1 c. chopped pecans, optional
Icing:
8 oz. cream cheese, softened
3 c. powdered sugar
1 stick butter, softened
1 c. whole milk
2 1/2 t. vanilla
3/4 t. salt
Combine milk, oil, and sugar in pan. Heat until very warm, but not boiling. Allow to cool until slightly warmer than lukewarm. Sprinkle yeast over the surface of the liquid, then add 8 c. flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel and allow to sit for 1 hour. After 1 hour, add in additional cup of flour as well as the baking soda, powder, and salt. Mix until combined. Refrigerate dough, covered until you need it. Preheat oven to 375. Spread melted butter in the bottom of 2 pie pans or 1 9x13 dish. Divide dough in half. Store one half in refrigerator for another use. Place the other half on a floured surface. Roll into a large rectangle. Add vanilla to melted butter. Drizzle over rectangle. Spread evenly. Mix sugar & salt. Sprinkle evenly over butter. Do the same with each of the brown sugar, chocolate chips, and nuts. Starting with the side farthest from you, roll dough towards you until it's the shape of a tight log. Pinch the edges to seal. Slice into 1/2-3/4" thick rolls and lay cut side down on sprayed dish. Allow to rise 20 minutes. Bake 15-20 minutes, until golden brown on top. Mix all icing ingredients with a mixer until smooth. Remove rolls from oven and allow to sit 5 minutes, Drizzle icing over rolls. Be sure to get the icing around all edges and cover the surface so they'll be nice and moist. Sprinkle tops with additional nuts. Serve warm or at room temperature. YUM! Makes 24 rolls.
Diana's Strawberry Pie
1 c. sugar
2 T. cornstarch
1 c. water
small box strawberry jello
1 baked pie crust
4 c. strawberries (whole or halved, your choice)
Combine the sugar, cornstarch, and water. Cook and stir over medium heat until thick and clear. Add 1/2 box (about 3 1/2 T.) strawberry jello.Cool. Line strawberries inside shell. Pour cooled glaze over strawberries. Top with redi-whip before serving. Makes 1 pie.
2 T. cornstarch
1 c. water
small box strawberry jello
1 baked pie crust
4 c. strawberries (whole or halved, your choice)
Combine the sugar, cornstarch, and water. Cook and stir over medium heat until thick and clear. Add 1/2 box (about 3 1/2 T.) strawberry jello.Cool. Line strawberries inside shell. Pour cooled glaze over strawberries. Top with redi-whip before serving. Makes 1 pie.
Monday, March 12, 2018
Orange Creamsicle Cake
1 white cake mix
12 oz. orange soda
1 tub vanilla icing or cream cheese icing
Preheat oven according to directions. Combine cake mix & soda. Pour in 9x13 pan and bake according to box. Cool. Frost with icing.
12 oz. orange soda
1 tub vanilla icing or cream cheese icing
Preheat oven according to directions. Combine cake mix & soda. Pour in 9x13 pan and bake according to box. Cool. Frost with icing.
Old Fashioned Bread Pudding with Vanilla Sauce
4 c. (8 slices) cubed white bread
1/2 c. raisins
2 c. milk
1/4 c. butter
1/2 c. sugar
2 eggs, slightly beaten
1 T. vanilla
1/2 t. nutmeg
Sauce:
1/2 c. butter
1/2 c. sugar
1/2 c. firmly packed brown sugar
1/2 c. whipping cream
1 T. vanilla
Preheat oven to 350. Combine bread and raisins in large bowl. Combine milk and 1/4 c. butter in saucepan. Cook on medium heat until butter is melted (4-7 minutes). Pour milk mixture over bread. Let stand 10 minutes. Stir in remaining pudding ingredients. Pour into sprayed 1 1/2 qt casserole. Bake 40-50 minutes or until set in center. Combine all sauce ingredients except vanilla in saucepan. Cook over medium heat stirring occasionally until mixture thickens and comes to a full boil (5-8 minutes). Stir in vanilla. Spoon warm pudding into individual bowls and spoon sauce over top. Store refrigerated.
1/2 c. raisins
2 c. milk
1/4 c. butter
1/2 c. sugar
2 eggs, slightly beaten
1 T. vanilla
1/2 t. nutmeg
Sauce:
1/2 c. butter
1/2 c. sugar
1/2 c. firmly packed brown sugar
1/2 c. whipping cream
1 T. vanilla
Preheat oven to 350. Combine bread and raisins in large bowl. Combine milk and 1/4 c. butter in saucepan. Cook on medium heat until butter is melted (4-7 minutes). Pour milk mixture over bread. Let stand 10 minutes. Stir in remaining pudding ingredients. Pour into sprayed 1 1/2 qt casserole. Bake 40-50 minutes or until set in center. Combine all sauce ingredients except vanilla in saucepan. Cook over medium heat stirring occasionally until mixture thickens and comes to a full boil (5-8 minutes). Stir in vanilla. Spoon warm pudding into individual bowls and spoon sauce over top. Store refrigerated.
Pork Tenderloin with Peach Honey Mustard Sauce
1/2 medium peach, peeled
2 T. dijon mustard
1 T. honey
1 T. brown sugar
1 t. salt
1/2 t. pepper
1/8 t. cayenne pepper, optional
3/4 lb. pork tenderloin
Place the peach, mustard, and honey in blender. Cover and process until blended. Set aside. In a large resealable bag, combine brown sugar, salt, pepper, and cayenne. Add pork and shake to coat. Using long handled tongs, moisten a paper towel with oil and lightly coat a grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill covered over medium hot heat for 20-25 minutes or until thermometer reads 160. Let stand 5 minutes before slicing. Serve with peach sauce.
*May also be made in oven, rotisserie oven, and crockpot.
2 T. dijon mustard
1 T. honey
1 T. brown sugar
1 t. salt
1/2 t. pepper
1/8 t. cayenne pepper, optional
3/4 lb. pork tenderloin
Place the peach, mustard, and honey in blender. Cover and process until blended. Set aside. In a large resealable bag, combine brown sugar, salt, pepper, and cayenne. Add pork and shake to coat. Using long handled tongs, moisten a paper towel with oil and lightly coat a grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill covered over medium hot heat for 20-25 minutes or until thermometer reads 160. Let stand 5 minutes before slicing. Serve with peach sauce.
*May also be made in oven, rotisserie oven, and crockpot.
Candied Pecans
1 c. sugar
1 t. cinnamon
1 egg white
1 T. water
1 lb pecan halves
Preheat oven to 250. Combine sugar, cinnamon, and salt. Whisk egg white until frothy. Toss in pecans. Mix sugar mixture into pecan mixture until coated. Spread on lined cookie sheet. Bake, stirring every 15 minutes, for 1 hour until evenly browned. Store covered.
1 t. cinnamon
1 egg white
1 T. water
1 lb pecan halves
Preheat oven to 250. Combine sugar, cinnamon, and salt. Whisk egg white until frothy. Toss in pecans. Mix sugar mixture into pecan mixture until coated. Spread on lined cookie sheet. Bake, stirring every 15 minutes, for 1 hour until evenly browned. Store covered.
Five Spice Pecans
2 c. pecan halves
2 T. brown sugar
2 T. maple syrup
1 T. Chinese 5-spice powder or other favorite blend (5 spice blend contains cinnamon, cloves, fennel, anise, & peppercorns in it) I just used apple pie spice instead
In a large skillet, cook pecans over medium heat until toasted, about 4 minutes. Add brown sugar, syrup & spice powder. Cook and stir 2-4 minutes until sugar is melted. Spread on foil to cool. Store in airtight container. Makes 2 cups.
2 T. brown sugar
2 T. maple syrup
1 T. Chinese 5-spice powder or other favorite blend (5 spice blend contains cinnamon, cloves, fennel, anise, & peppercorns in it) I just used apple pie spice instead
In a large skillet, cook pecans over medium heat until toasted, about 4 minutes. Add brown sugar, syrup & spice powder. Cook and stir 2-4 minutes until sugar is melted. Spread on foil to cool. Store in airtight container. Makes 2 cups.
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