Submitted by: Caroline Juszczak
(Thanks to Shelly Callahan!)
1 (3-4 lb) broiler-fryer, cut up
2 TBS melted margarine
1 TBS lemon juice
Salt and pepper to taste
1 (14.5 oz) can chicken broth
1 1/2 cups uncooked instant rice
1/2 cup water
1/4 pound bulk pork sausage
3/4 cup chopped green onion
1 cup chopped celery
Combine margarine and lemon juice; brush chicken with mixture, and sprinkle with salt and pepper. Place in a 13 x 9 inch baking dish; bake at 400 degrees for 30 minutes.
Combine rice, chicken broth, and water in a medium saucepan; bring to a boil. Reduce heat; cover and simmer about 5 minutes or until all broth is absorbed. Set aside.
Cook sausage, onion, and celery in a skillet until sausage is done, stirring to crumble sausage. Combine rice and sausage mixture. Season with salt and pepper to taste; stir well. Spoon mixture around chicken and bake for an additional 30 minutes.
Tuesday, August 26, 2008
Wednesday, August 20, 2008
Taco Soup
Submitted by: Carol McVay
(Amber Biggs' Mom)
2 lbs. ground beef
1 onion, chopped
1 small can black olives
1 can Ro-tel
1 pkg. taco seasoning
1 can diced tomatoes
2 cans whole kernel corn
2 cans kidney beans
1 pkg. ranch dressing mix
Brown beef and onion -- drain. Add ranch and taco seasonings with 1/2 c. of water. Mix. Add rest of ingredients and simmer until hot.
(Amber Biggs' Mom)
2 lbs. ground beef
1 onion, chopped
1 small can black olives
1 can Ro-tel
1 pkg. taco seasoning
1 can diced tomatoes
2 cans whole kernel corn
2 cans kidney beans
1 pkg. ranch dressing mix
Brown beef and onion -- drain. Add ranch and taco seasonings with 1/2 c. of water. Mix. Add rest of ingredients and simmer until hot.
Southwestern Chicken Soup
Submitted by: Amber Biggs
1 T. oil
1 T. butter
2 garlic cloves, minced
3 cans chicken
Pkg. of taco seasoning
1 c. chicken broth
1 can Ro-tel
1 tsp. mustard
1 c. sour cream
8 oz. grated cheddar cheese
Melt oil and butter in pan. Add chicken with taco seasoning. Add garlic and saute. Add chicken broth, undrained Ro-tel and mustard. Simmer uncovered until liquid is syrupy. Add sour cream and cheese and heat through.
1 T. oil
1 T. butter
2 garlic cloves, minced
3 cans chicken
Pkg. of taco seasoning
1 c. chicken broth
1 can Ro-tel
1 tsp. mustard
1 c. sour cream
8 oz. grated cheddar cheese
Melt oil and butter in pan. Add chicken with taco seasoning. Add garlic and saute. Add chicken broth, undrained Ro-tel and mustard. Simmer uncovered until liquid is syrupy. Add sour cream and cheese and heat through.
Tomato Gravy
Submitted by: Dona Guthrie
(Amber Biggs' Grandmother)
2 T. cooking oil
1 small onion, chopped very fine
2 heaping T. flour
2 pepper sauce peppers (chopped fine) or use a small jalapeno
1 small can tomoato sauce
Water (enough for desired thickness)
Saute onions and peppers in oil until tender. Add flour and stir until brown. Add tomato sauce and water. Stir until thick.
Tastes great poured on top of various things such as cornbread, ham or salmon patties.
(Amber Biggs' Grandmother)
2 T. cooking oil
1 small onion, chopped very fine
2 heaping T. flour
2 pepper sauce peppers (chopped fine) or use a small jalapeno
1 small can tomoato sauce
Water (enough for desired thickness)
Saute onions and peppers in oil until tender. Add flour and stir until brown. Add tomato sauce and water. Stir until thick.
Tastes great poured on top of various things such as cornbread, ham or salmon patties.
Tuesday, August 19, 2008
Lean 'n Green Chili
Submitted by: D'Lyn Biggs
8 (6-inch) corn tortillas, divided
2 tsp. vegetable oil, divided
1 c. chopped poblano chile peppers (1-2 medium) or green bell pepper
1/2 c. chopped onion
1 lb. boneless, skinless chicken breasts, cut into 3/4-inch pieces
1 tsp. ground cumin
1 garlic clove, pressed
2 cans (14 1/2 ounces each) 99% fat-free chicken broth
2 cans pinto beans, drained and rinsed
1 1/4 cups salsa verde (green salsa) or 1 can (10 ounces) green chile enchilada sauce
2 Tbs. snipped fresh cilantro
Preheat oven to 400. Cut four of the tortillas into 1/2-inch strips and toss with 1 tsp. of the oil. Spread in a single layer on a cookie sheet and bake 10-12 minutes or until crisp, stirring once. Remove from oven.
Meanwhile, remove membranes and seeds from chile peppers and chop them. (Tonight I just used two small cans of green chilies.) Chop onion. Cut chicken into 3/4-inch pieces; toss with cumin. (Tonight I just used two roasted chickens from Wal-Mart, rather than cooking the chicken in cumin. I did mix the cumin with my onions and green chilies.)
Coarsely grate the remaining tortillas and set aside. Heat remaining 1 tsp. oil over medium-high heat. Add chicken (I skipped this step for the chicken tonight); cook and stir 5 minutes.
Remove chicken and add chili peppers, onion and garlic. Cook and stir 3 minutes. Put chicken, chili mixture, broth, beans, salsa and grated tortillas in a crock pot. Cook on low several hours. Snip cilantro and stir into chili. Serve chili topped with baked tortilla strips.
Yields 6 servings at about 1 1/4 cups each. Calories 260, Total Fat 3.5 g, Cholesterol 45 mg, Carbs 32 g, Protein 25 g, Sodium 850 mg, Fiber 5 g.
Weight Watchers: 5 pts.
8 (6-inch) corn tortillas, divided
2 tsp. vegetable oil, divided
1 c. chopped poblano chile peppers (1-2 medium) or green bell pepper
1/2 c. chopped onion
1 lb. boneless, skinless chicken breasts, cut into 3/4-inch pieces
1 tsp. ground cumin
1 garlic clove, pressed
2 cans (14 1/2 ounces each) 99% fat-free chicken broth
2 cans pinto beans, drained and rinsed
1 1/4 cups salsa verde (green salsa) or 1 can (10 ounces) green chile enchilada sauce
2 Tbs. snipped fresh cilantro
Preheat oven to 400. Cut four of the tortillas into 1/2-inch strips and toss with 1 tsp. of the oil. Spread in a single layer on a cookie sheet and bake 10-12 minutes or until crisp, stirring once. Remove from oven.
Meanwhile, remove membranes and seeds from chile peppers and chop them. (Tonight I just used two small cans of green chilies.) Chop onion. Cut chicken into 3/4-inch pieces; toss with cumin. (Tonight I just used two roasted chickens from Wal-Mart, rather than cooking the chicken in cumin. I did mix the cumin with my onions and green chilies.)
Coarsely grate the remaining tortillas and set aside. Heat remaining 1 tsp. oil over medium-high heat. Add chicken (I skipped this step for the chicken tonight); cook and stir 5 minutes.
Remove chicken and add chili peppers, onion and garlic. Cook and stir 3 minutes. Put chicken, chili mixture, broth, beans, salsa and grated tortillas in a crock pot. Cook on low several hours. Snip cilantro and stir into chili. Serve chili topped with baked tortilla strips.
Yields 6 servings at about 1 1/4 cups each. Calories 260, Total Fat 3.5 g, Cholesterol 45 mg, Carbs 32 g, Protein 25 g, Sodium 850 mg, Fiber 5 g.
Weight Watchers: 5 pts.
Friday, August 15, 2008
BABY BACK RIBS
Baby Back Ribs
Susi Looney
Baby Back Ribs (or any small ribs)
4 cans beef broth
mesquite BBQ sauce
honey
4 beef broth, match with water. Add ribs and bring to a hard boil. Reduce heat and simmer 3 hours. Carefully remove ribs from broth and set on pan. Prepare sauce: 2 parts BBQ sauce to one part honey. Place ribs on grill, baste, turn over. Baste, grill for about 4 minutes.
Susi Looney
Baby Back Ribs (or any small ribs)
4 cans beef broth
mesquite BBQ sauce
honey
4 beef broth, match with water. Add ribs and bring to a hard boil. Reduce heat and simmer 3 hours. Carefully remove ribs from broth and set on pan. Prepare sauce: 2 parts BBQ sauce to one part honey. Place ribs on grill, baste, turn over. Baste, grill for about 4 minutes.
SALMON CHOWDER
Salmon Chowder
Susi Looney
(serves 8 for appetizer)
1 ½ to 2 cups cooked salmon
3 T. butter
3 pearl onions, chopped
1 ½ cups chopped celery
3 large potatoes, diced
2 tbls. cornstarch
1 can evaporated milk
Sauté celery and onion in butter until brown and soft. Add diced potatoes and enough water to cover the potatoes. Simmer 20 minutes until potatoes are done. Stir cornstarch into about ¼ cup water and add to mix. Increase heat to thicken. Stir often. Add milk and salmon. Season with salt and pepper. Yummy!
Susi Looney
(serves 8 for appetizer)
1 ½ to 2 cups cooked salmon
3 T. butter
3 pearl onions, chopped
1 ½ cups chopped celery
3 large potatoes, diced
2 tbls. cornstarch
1 can evaporated milk
Sauté celery and onion in butter until brown and soft. Add diced potatoes and enough water to cover the potatoes. Simmer 20 minutes until potatoes are done. Stir cornstarch into about ¼ cup water and add to mix. Increase heat to thicken. Stir often. Add milk and salmon. Season with salt and pepper. Yummy!
CARAMEL PECAN CHEESECAKE
Caramel Pecan Cheesecake
Chris Peterson
2 cups HONEY MAID Graham Cracker Crumbs
6 tablespoons butter or margarine, melted
35 KRAFT Caramels
1/4 cup milk
1 cup chopped PLANTERS Pecans
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 (1 ounce) square BAKER'S Semi-Sweet Baking Chocolate
Mix crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan.
Place caramels and milk in small microwavable bowl. Microwave on HIGH 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute. Stir in pecans. Reserve 1/2 cup of the caramel mixture for topping. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 minutes.
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.
Bake at 325 degrees F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
Top with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.
Chris Peterson
2 cups HONEY MAID Graham Cracker Crumbs
6 tablespoons butter or margarine, melted
35 KRAFT Caramels
1/4 cup milk
1 cup chopped PLANTERS Pecans
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 (1 ounce) square BAKER'S Semi-Sweet Baking Chocolate
Mix crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan.
Place caramels and milk in small microwavable bowl. Microwave on HIGH 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute. Stir in pecans. Reserve 1/2 cup of the caramel mixture for topping. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 minutes.
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.
Bake at 325 degrees F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
Top with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.
HANNAH'S STUFFED PASTA SHELLS
HANNAH'S STUFFED PASTA SHELLS
Michelle Olson
4 c. shredded mozzarella cheese, reserve 1 cup for topping
1 (15 oz.) carton ricotta cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
1 package ground sausage, cooked
1 (12 oz.) pkg. jumbo pasta shells, cooked and drained
1 (28 oz.) jar spaghetti sauce
First, brown the sausage and cook the pasta shells. Combine cheeses, spinach and sausage. Stuff generously into shells. Arrange in a greased 9x13 baking dish. Pour spaghetti sauce over the shells. Sprinkle remaining 1 cup of cheese on top. Cover and bake at 350 for 30 minutes.
Michelle Olson
4 c. shredded mozzarella cheese, reserve 1 cup for topping
1 (15 oz.) carton ricotta cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
1 package ground sausage, cooked
1 (12 oz.) pkg. jumbo pasta shells, cooked and drained
1 (28 oz.) jar spaghetti sauce
First, brown the sausage and cook the pasta shells. Combine cheeses, spinach and sausage. Stuff generously into shells. Arrange in a greased 9x13 baking dish. Pour spaghetti sauce over the shells. Sprinkle remaining 1 cup of cheese on top. Cover and bake at 350 for 30 minutes.
NO-NAME SALAD
NO-NAME SALAD
Mary Olson
Dressing:
1 Tablespoon white wine vinegar
1 Tablespoon sugar
1 Tablespoon olive oil
2 Tablespoons honey
1 Tablespoon lime juice
Course salt & pepper to taste
Salad Mixture:
1 bag Mediterranean salad mix, or watercress or your salad mix of choice
grapefruit, chopped with no skin
mango, chopped
grapes, purple & green
mandarin oranges
red onion, sliced
almonds, slivered
avocado, chopped
You can add any kind of fruit, kiwi and blood oranges are very good as well. Mix the dressing ½ hour before serving, let sugar dissolve in it. You can substitute walnuts or pecans for the slivered almonds if you prefer. Pour over, stir, and enjoy!
Mary Olson
Dressing:
1 Tablespoon white wine vinegar
1 Tablespoon sugar
1 Tablespoon olive oil
2 Tablespoons honey
1 Tablespoon lime juice
Course salt & pepper to taste
Salad Mixture:
1 bag Mediterranean salad mix, or watercress or your salad mix of choice
grapefruit, chopped with no skin
mango, chopped
grapes, purple & green
mandarin oranges
red onion, sliced
almonds, slivered
avocado, chopped
You can add any kind of fruit, kiwi and blood oranges are very good as well. Mix the dressing ½ hour before serving, let sugar dissolve in it. You can substitute walnuts or pecans for the slivered almonds if you prefer. Pour over, stir, and enjoy!
CINDY'S TORTELLINI PASTA SALAD
CINDY'S TORTELLINI PASTA SALAD
Dedication: Bailey Girl
2 package's (9 oz. each) Digiorno 3 cheese Tortellini - cooked, drained & rinsed
1 envelope Good Seasoning Italian Dressing & Recipe Mix- prepare using less oil
1 cup peas - thawed
2 peppers - either red, green or yellow - chopped
1 package of Parmesan cheese
1 package of Turkey pepperoni
Combine all ingredients, cover, serve chilled.
Dedication: Bailey Girl
2 package's (9 oz. each) Digiorno 3 cheese Tortellini - cooked, drained & rinsed
1 envelope Good Seasoning Italian Dressing & Recipe Mix- prepare using less oil
1 cup peas - thawed
2 peppers - either red, green or yellow - chopped
1 package of Parmesan cheese
1 package of Turkey pepperoni
Combine all ingredients, cover, serve chilled.
TEXAS POTATOES
TEXAS POTATOES
Heidi Radford
1 large pkg. frozen diced hash browns
1 can cream of chicken soup
1/2 c. melted butter
2c grated cheddar cheese
1 pt. sour cream
2 T. minced onion
1 t. salt
1/2 t. pepper
2 c. crushed corn flakes
1/4 c. melted butter
Heat oven to 350. Mix first 8 ingredients in large bowl. Pour into well greased 9x13 casserole dish. Mix crushed corn flakes with 1/4 c. melted butter. Sprinkle over potato mixture. Bake for 45-50 minutes.
Heidi Radford
1 large pkg. frozen diced hash browns
1 can cream of chicken soup
1/2 c. melted butter
2c grated cheddar cheese
1 pt. sour cream
2 T. minced onion
1 t. salt
1/2 t. pepper
2 c. crushed corn flakes
1/4 c. melted butter
Heat oven to 350. Mix first 8 ingredients in large bowl. Pour into well greased 9x13 casserole dish. Mix crushed corn flakes with 1/4 c. melted butter. Sprinkle over potato mixture. Bake for 45-50 minutes.
HOMEMADE SALSA
HOMEMADE SALSA
Heidi Radford
2 lbs. small roma tomatoes, diced
1 bunch cilantro, chopped
1 white onion, diced
juice of 2-3 limes
2 tbsp. salt (or to taste)
1 tsp. ground red pepper
Combine all ingredients a few hours before serving to develop and saturate the tomatoes. Serve with tortilla chips (the Hint of Lime tortilla chips taste delicious with this!)
Heidi Radford
2 lbs. small roma tomatoes, diced
1 bunch cilantro, chopped
1 white onion, diced
juice of 2-3 limes
2 tbsp. salt (or to taste)
1 tsp. ground red pepper
Combine all ingredients a few hours before serving to develop and saturate the tomatoes. Serve with tortilla chips (the Hint of Lime tortilla chips taste delicious with this!)
BREAKFAST CASSEROLE
BREAKFAST CASSEROLE
Marvel Peterson
1 pkg Jimmy Dean sausage
1 cup plain croutons
1 cup flavored croutons
10 eggs
1/4 c chopped onion
2 c half and half
1/4 tsp dry mustard
1/2 tsp salt
2 c cheddar cheese grated
1/4 tsp pepper
Brown and drain sausage. Spray 9x13 pan. Spread a layer of croutons evenly in the pan. Sprinkle sausage on top of croutons. Combine remaining ingredients except cheese and pour over sausage. Top with cheese. Cover and refrigerate overnight. Bake @ 325 degrees for 1 hr.
Marvel Peterson
1 pkg Jimmy Dean sausage
1 cup plain croutons
1 cup flavored croutons
10 eggs
1/4 c chopped onion
2 c half and half
1/4 tsp dry mustard
1/2 tsp salt
2 c cheddar cheese grated
1/4 tsp pepper
Brown and drain sausage. Spray 9x13 pan. Spread a layer of croutons evenly in the pan. Sprinkle sausage on top of croutons. Combine remaining ingredients except cheese and pour over sausage. Top with cheese. Cover and refrigerate overnight. Bake @ 325 degrees for 1 hr.
GREEN PEPPER STEAK AND RICE
GREEN PEPPER STEAK AND RICE
Jennifer Reist
1 ½ sirloin steak, cut in ¼ inch thick strips
1 tbsp. paprika
2 cloves of garlic, crushed
2 tbsp. butter
2 green peppers, cut in strips
1 can of chopped tomatoes
1 cup beef broth
2 tbsp. cornstarch
2 tbsp. soy sauce
3 cups hot cooked rice
Directions:Sprinkle steak with paprika and let stand for several minutes. Brown steak and garlic in butter in skillet. Add green pepper, tomatoes, and beef broth. Cover and simmer for 15 minutes. Blend cornstarch and soy sauce with ¼ cup water in a small bowl and stir into steak. Cook until thick, stirring constantly. Serve over rice.
Jennifer Reist
1 ½ sirloin steak, cut in ¼ inch thick strips
1 tbsp. paprika
2 cloves of garlic, crushed
2 tbsp. butter
2 green peppers, cut in strips
1 can of chopped tomatoes
1 cup beef broth
2 tbsp. cornstarch
2 tbsp. soy sauce
3 cups hot cooked rice
Directions:Sprinkle steak with paprika and let stand for several minutes. Brown steak and garlic in butter in skillet. Add green pepper, tomatoes, and beef broth. Cover and simmer for 15 minutes. Blend cornstarch and soy sauce with ¼ cup water in a small bowl and stir into steak. Cook until thick, stirring constantly. Serve over rice.
TORTELLINI FLORENTINE
TORTELLINI FLORENTINE
Jennifer Reist
1 lb. frozen cheese tortellini
1 cup shredded part-skim milk mozzarella cheese
2 cups torn fresh spinach leaves (no stems)
2 cups canned diced tomatoes, drained
¼ tsp. garlic powder
1 tsp. dried basil (or 1 tbsp. chopped fresh basil)
2 tbsp. olive oil
Directions:In a large pot, bring 3 quarts of water to a boil. Add tortellini and stir. After water returns to a boil, reduce heat to simmer and cook about 10 minutes. Remove from heat, drain tortellini and return to pot. Add mozzarella, spinach, tomatoes, garlic powder, basil, and olive oil. Toss carefully and serve warm.
Jennifer Reist
1 lb. frozen cheese tortellini
1 cup shredded part-skim milk mozzarella cheese
2 cups torn fresh spinach leaves (no stems)
2 cups canned diced tomatoes, drained
¼ tsp. garlic powder
1 tsp. dried basil (or 1 tbsp. chopped fresh basil)
2 tbsp. olive oil
Directions:In a large pot, bring 3 quarts of water to a boil. Add tortellini and stir. After water returns to a boil, reduce heat to simmer and cook about 10 minutes. Remove from heat, drain tortellini and return to pot. Add mozzarella, spinach, tomatoes, garlic powder, basil, and olive oil. Toss carefully and serve warm.
KING RANCH CHICKEN
KING RANCH CHICKEN
Amanda Beuke
1 lb boneless, skinless chicken breast
1/2 can of Rotel (original)
about 1 1/2 cans of Cream of Chicken soup
Corn tortillas (enough to line the bottom of a 9 x 13" baking pan)
Colby and Monterey Jack cheese
-Preheat oven to 350-Line the bottom of the baking pan with a layer of corn tortillas (you can put two layers of corn tortillas on the bottom if preferred)-Cover the tortillas with cooked, cubed or shredded, chicken breast-Evenly distribute about 1/2 can of Rotel (can add more if you perfer VERY spicy) onto the chicken-Evenly distribute about 1 1/2 cans of cream of chicken soup for the next layer-(Optional) Cover the top layer with Colby and Monterey Jack cheese.-Finally, cook uncovered at 350 for about 30 minutes.
Amanda Beuke
1 lb boneless, skinless chicken breast
1/2 can of Rotel (original)
about 1 1/2 cans of Cream of Chicken soup
Corn tortillas (enough to line the bottom of a 9 x 13" baking pan)
Colby and Monterey Jack cheese
-Preheat oven to 350-Line the bottom of the baking pan with a layer of corn tortillas (you can put two layers of corn tortillas on the bottom if preferred)-Cover the tortillas with cooked, cubed or shredded, chicken breast-Evenly distribute about 1/2 can of Rotel (can add more if you perfer VERY spicy) onto the chicken-Evenly distribute about 1 1/2 cans of cream of chicken soup for the next layer-(Optional) Cover the top layer with Colby and Monterey Jack cheese.-Finally, cook uncovered at 350 for about 30 minutes.
PUMPKIN PIE CRUNCH
PUMPKIN PIE CRUNCH
Michelle Olson
1 can pumpkin (16 oz.)
1 can evaporated milk (12 oz.)
3 eggs
1 ½ c. sugar
4 tsp. pumpkin pie spice
½ tsp. salt
1 yellow cake mix
1 c. chopped pecans
1 c. butter, melted
Whipped topping
Preheat oven to 350. Grease bottom of 9x13 pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake at 350 for 50-55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers; if there are any!
Michelle Olson
1 can pumpkin (16 oz.)
1 can evaporated milk (12 oz.)
3 eggs
1 ½ c. sugar
4 tsp. pumpkin pie spice
½ tsp. salt
1 yellow cake mix
1 c. chopped pecans
1 c. butter, melted
Whipped topping
Preheat oven to 350. Grease bottom of 9x13 pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake at 350 for 50-55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers; if there are any!
GRANDMA BOYSEN'S ITALIAN SPAGHETTI
GRANDMA BOYSEN'S ITALIAN SPAGHETTI
Cindy VanderSchaaff
Dedication: Thelma Boysen
2 lbs lean hamburger
2 eggs
1 very large onion-chopped
16 crushed soda cracker squares
1/2 wedge\container of grated romano cheese
1 t. salt
1/2 t. black pepper
1/4 t. red pepper
1/4 t. garlic powder
2 heaping t. Italian seasoning
Large can tomato juice
3 small cans tomato paste
½ wedge/container of grated romano cheese
1/8 t. baking soda
1 t. sugar
Mix the 1st set of ingredients real good; make meatballs - not too big. In large kettle, add 1 large can of tomato juice, 1/3 can water, 1 t. of the 5 seasonings from the 1st set of ingredients. Bring juice to a boil, add meat balls, simmer for 3 1/2 -4 hours.
1/2 hour before serving add 3 small cans of tomato paste, stir in.
5 minutes before serving add other half of grated romano cheese, 1/8 t. baking soda, 1 t. sugar.
Enjoy spaghetti!!
Cindy VanderSchaaff
Dedication: Thelma Boysen
2 lbs lean hamburger
2 eggs
1 very large onion-chopped
16 crushed soda cracker squares
1/2 wedge\container of grated romano cheese
1 t. salt
1/2 t. black pepper
1/4 t. red pepper
1/4 t. garlic powder
2 heaping t. Italian seasoning
Large can tomato juice
3 small cans tomato paste
½ wedge/container of grated romano cheese
1/8 t. baking soda
1 t. sugar
Mix the 1st set of ingredients real good; make meatballs - not too big. In large kettle, add 1 large can of tomato juice, 1/3 can water, 1 t. of the 5 seasonings from the 1st set of ingredients. Bring juice to a boil, add meat balls, simmer for 3 1/2 -4 hours.
1/2 hour before serving add 3 small cans of tomato paste, stir in.
5 minutes before serving add other half of grated romano cheese, 1/8 t. baking soda, 1 t. sugar.
Enjoy spaghetti!!
PARMESAN CHICKEN AND PASTA
PARMESAN CHICKEN AND PASTA
Heidi Radford
4 frozen boneless skinless chicken breasts, thawed
2 egg whites
1 garlic clove, pressed
1 cup fat-free seasoned croutons, grated (1/2 c. crumbs)
1/4 cup (1 oz.) grated fresh Parmesan cheese
1 t. dried oregano leaves
1/8 t. ground black pepper
2 T. all-purpose flour
4oz. uncooked angel hair pasta
1 jar (14oz) tomato and basil spaghetti sauce
1/4 c. (1 oz) shredded reduced-fat mozzarella cheese
Preheat oven to 425. Beat egg whites until frothy in small bowl. Press garlic into egg whites. Grate croutons into separate bowl and mix with parmesan cheese, oregano, and black pepper. Mix well. Coat chicken with flour, dip into egg white mixture, then coat both sides of chicken breast with crumb mixture. Shake off excess. Place chicken on cookie sheet or baking stone, lightly spray with non-stick cooking spray. Bake 20-25 mins. or until chicken is no longer pink and juices are clear. Meanwhile, cook pasta according to directions. Heat spaghetti sauce. Divide pasta among 4 plates. Top with chicken breast, 1/2 c. spaghetti sauce and 1 T. mozzarella cheese.
Heidi Radford
4 frozen boneless skinless chicken breasts, thawed
2 egg whites
1 garlic clove, pressed
1 cup fat-free seasoned croutons, grated (1/2 c. crumbs)
1/4 cup (1 oz.) grated fresh Parmesan cheese
1 t. dried oregano leaves
1/8 t. ground black pepper
2 T. all-purpose flour
4oz. uncooked angel hair pasta
1 jar (14oz) tomato and basil spaghetti sauce
1/4 c. (1 oz) shredded reduced-fat mozzarella cheese
Preheat oven to 425. Beat egg whites until frothy in small bowl. Press garlic into egg whites. Grate croutons into separate bowl and mix with parmesan cheese, oregano, and black pepper. Mix well. Coat chicken with flour, dip into egg white mixture, then coat both sides of chicken breast with crumb mixture. Shake off excess. Place chicken on cookie sheet or baking stone, lightly spray with non-stick cooking spray. Bake 20-25 mins. or until chicken is no longer pink and juices are clear. Meanwhile, cook pasta according to directions. Heat spaghetti sauce. Divide pasta among 4 plates. Top with chicken breast, 1/2 c. spaghetti sauce and 1 T. mozzarella cheese.
VEGGIE SALAD
VEGGIE SALAD
Marvel Peterson
2 c french style green beans
1 pkg frozen peas
1 whole bunch celery chopped fine
1 med chopped onion
1 chopped green pepper
1 jar Pimentos
Dressing :
1 c sugar
1 c vinegar
1/2 c veg. oil
1 tsp paprika
Toss the veggies together. Coat evenly with dressing. Will last for several days when stored in refrigerator.
Marvel Peterson
2 c french style green beans
1 pkg frozen peas
1 whole bunch celery chopped fine
1 med chopped onion
1 chopped green pepper
1 jar Pimentos
Dressing :
1 c sugar
1 c vinegar
1/2 c veg. oil
1 tsp paprika
Toss the veggies together. Coat evenly with dressing. Will last for several days when stored in refrigerator.
COUNTRY CHILI
COUNTRY CHILI
Jennifer Reist
2 lbs. ground round meat
1 chopped onion
2 large cloves of garlic chopped fine
2 (8oz.) cans tomato sauce
1 tomato sauce can of water
1 can of beer
3 tablespoons chili powder
1 ½ tsp. cumin powder
1 tsp. salt
½ tsp. pepper
2 cans of pinto beans
Directions:Brown meat with onion and garlic. Add tomato sauce, water, beer, and other spices. Cover and let simmer about 1 hour. After the chili has simmered, add the 2 cans of pinto beans. Cook for about 15 additional minutes. If the chili becomes too thick you can add a little more water. ENJOY!
Jennifer Reist
2 lbs. ground round meat
1 chopped onion
2 large cloves of garlic chopped fine
2 (8oz.) cans tomato sauce
1 tomato sauce can of water
1 can of beer
3 tablespoons chili powder
1 ½ tsp. cumin powder
1 tsp. salt
½ tsp. pepper
2 cans of pinto beans
Directions:Brown meat with onion and garlic. Add tomato sauce, water, beer, and other spices. Cover and let simmer about 1 hour. After the chili has simmered, add the 2 cans of pinto beans. Cook for about 15 additional minutes. If the chili becomes too thick you can add a little more water. ENJOY!
PEANUT BUTTER CUP PIE
PEANUT BUTTER CUP PIE
Jen Prochaska
1 1/2 c. milk
3.9 oz pkg of instant chocolate pudding mix
1 c. chopped peanut butter cups
8 oz. carton of cool whip, thawed
1 chocolate crumb pie crust
Whisk the milk and pudding. Fold in the peanut butter cups. Fold in the cool whip. Spoon into crust. Cover. Freeze for 6 hrs. Remove 15-20 min before serving. Garnish with more peanut butter cup toppings.
Jen Prochaska
1 1/2 c. milk
3.9 oz pkg of instant chocolate pudding mix
1 c. chopped peanut butter cups
8 oz. carton of cool whip, thawed
1 chocolate crumb pie crust
Whisk the milk and pudding. Fold in the peanut butter cups. Fold in the cool whip. Spoon into crust. Cover. Freeze for 6 hrs. Remove 15-20 min before serving. Garnish with more peanut butter cup toppings.
TATOR TOT CASSEROLE
TATOR TOT CASSEROLE
Jen Prochaska
1 lb. ground beef
1/4 c. chopped onion
1 envelope taco seasoning
2/3 c. water
1 can corn
1 can fiesta nacho cheese soup
1 package frozen tator tots
Ground beef with chopped onion in large frying pan. Add water and seasoning. After boiling, simmer 5 minutes. Add corn, soup, and tator tots. Mix well. Place in 9x13 pan and bake at 350 degrees for 35 minutes.
Jen Prochaska
1 lb. ground beef
1/4 c. chopped onion
1 envelope taco seasoning
2/3 c. water
1 can corn
1 can fiesta nacho cheese soup
1 package frozen tator tots
Ground beef with chopped onion in large frying pan. Add water and seasoning. After boiling, simmer 5 minutes. Add corn, soup, and tator tots. Mix well. Place in 9x13 pan and bake at 350 degrees for 35 minutes.
BACON, CHEESE AND POTATOE SOUP
BACON, CHEESE AND POTATOE SOUP
Jen Prochaska
3c. milk
1 can 10 3/4 oz cream of potato soup
2c. frozen southern style hashbrown
1 c. shredded cheddar cheese
Bacon, green onion to garnish
Mix soup and milk in large saucepan. Stir in hashbrowns. Bring to boil on high heat, stirring occasionally. Reduce heat to med-low and simmer at least 10 minutes. Add cheese, bacon, and onions. (Can mix in or place on top after serving into individual bowls.) Salt/pepper to taste.
Jen Prochaska
3c. milk
1 can 10 3/4 oz cream of potato soup
2c. frozen southern style hashbrown
1 c. shredded cheddar cheese
Bacon, green onion to garnish
Mix soup and milk in large saucepan. Stir in hashbrowns. Bring to boil on high heat, stirring occasionally. Reduce heat to med-low and simmer at least 10 minutes. Add cheese, bacon, and onions. (Can mix in or place on top after serving into individual bowls.) Salt/pepper to taste.
CHEESE DIP
CHEESE DIP
Carol Green
1 can evaporated milk
1 can cream of celery
1 can cream of mushroom
1 small can green chilies
1 large pkg. velvetta cheese
1 small pkg. mexican velvetta.
Put all ingredients in crock pot and serve when melted.
Carol Green
1 can evaporated milk
1 can cream of celery
1 can cream of mushroom
1 small can green chilies
1 large pkg. velvetta cheese
1 small pkg. mexican velvetta.
Put all ingredients in crock pot and serve when melted.
WHITE BROWNIES
WHITE BROWNIES
Carol Green (In honor of Betty Hernandez)
1 stick butter or margarine melted
1 box yellow cake mix
1 cup chopped pecans
3 eggs -- 1 for crust , 2 for topping
1 box powdered sugar
1-8 oz cream cheese
Mix butter, cake mix, chopped pecans and 1 egg together. Press cake mixture into 11x 17 greased cookie pan. Now mix 2 eggs with powdered sugar and cream cheese. Pour mixture over cake mix and bake @ 350 for 30 minutes or until brown. Cool two hours, cut into small squares.
Carol Green (In honor of Betty Hernandez)
1 stick butter or margarine melted
1 box yellow cake mix
1 cup chopped pecans
3 eggs -- 1 for crust , 2 for topping
1 box powdered sugar
1-8 oz cream cheese
Mix butter, cake mix, chopped pecans and 1 egg together. Press cake mixture into 11x 17 greased cookie pan. Now mix 2 eggs with powdered sugar and cream cheese. Pour mixture over cake mix and bake @ 350 for 30 minutes or until brown. Cool two hours, cut into small squares.
TORTILLA SOUP
TORTILLA SOUP
Carol Green
1/4 cup vegetable oil
4 tbs. butter
1 large onion, chopped
4 cloves garlic, chopped
4 sticks celery, diced
2 large carrots, diced
1 lb cooked, diced chicken
1 tsp. Each: ground cumin, chili powder, salt, pepper
1/2 cup Flour
3 cans chicken broth
1/2 can Rotel Tomatoes (or more)
Heat oil and butter. Sauté onion, garlic, celery and carrots about 5 minutes. Add Chicken, seasoning, & flour. Add chicken broth and tomatoes. Stir.Simmer 1 hour, stirring occasionally.Serve over tortilla chips. Top with shredded cheese, chopped avocado, sour cream, or green onions.
Carol Green
1/4 cup vegetable oil
4 tbs. butter
1 large onion, chopped
4 cloves garlic, chopped
4 sticks celery, diced
2 large carrots, diced
1 lb cooked, diced chicken
1 tsp. Each: ground cumin, chili powder, salt, pepper
1/2 cup Flour
3 cans chicken broth
1/2 can Rotel Tomatoes (or more)
Heat oil and butter. Sauté onion, garlic, celery and carrots about 5 minutes. Add Chicken, seasoning, & flour. Add chicken broth and tomatoes. Stir.Simmer 1 hour, stirring occasionally.Serve over tortilla chips. Top with shredded cheese, chopped avocado, sour cream, or green onions.
ISLAND PORK TENDERLOIN
ISLAND PORK TENDERLOIN
Rebecca Bowers
For pork:
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total)
2 tablespoons olive oil
For glaze:
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco
Special equipment: an instant-read thermometer
Prepare pork: Preheat oven to 350°F. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.
Make glaze and roast pork: Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)Makes 6 to 8 main-course servings.
Rebecca Bowers
For pork:
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total)
2 tablespoons olive oil
For glaze:
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco
Special equipment: an instant-read thermometer
Prepare pork: Preheat oven to 350°F. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.
Make glaze and roast pork: Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)Makes 6 to 8 main-course servings.
RICE KRISPIE CARAMEL BARS
RICE KRISPIE CARAMEL BARS
Michelle Olson (in honor of Mary Olson)
½ stick butter
1 bag caramels (about 50)
1 can sweetened condensed milk
1 stick butter1
½ bags mini marshmallows
9 cups Rice Krispies
Melt the first 3 ingredients together; set aside. In another pan melt 1 stick of butter and 1 bag marshmallows. Add Rice Krispies and stir well. Butter a jelly roll pan. Place ½ of Rice Krispie mixture onto pan; pat down. Sprinkle other ½ bag of mini marshmallows over top and cover evenly with caramel mixture. Place the remainder of Rice Krispie mixture on top; pat down. Refrigerate until set.
Michelle Olson (in honor of Mary Olson)
½ stick butter
1 bag caramels (about 50)
1 can sweetened condensed milk
1 stick butter1
½ bags mini marshmallows
9 cups Rice Krispies
Melt the first 3 ingredients together; set aside. In another pan melt 1 stick of butter and 1 bag marshmallows. Add Rice Krispies and stir well. Butter a jelly roll pan. Place ½ of Rice Krispie mixture onto pan; pat down. Sprinkle other ½ bag of mini marshmallows over top and cover evenly with caramel mixture. Place the remainder of Rice Krispie mixture on top; pat down. Refrigerate until set.
FUDGE SQUARES
FUDGE SQUARES
Michelle Olson (in memory of Thelma Boysen Keefer)
¾ C. flour
½ tsp. baking powder
1/8 tsp. salt
1/3 C. shortening
2 oz. chocolate squares
1 C. sugar
2 eggs, well beaten
½ C. walnuts, chopped
1 tsp. vanilla
Sift flour with baking powder and salt. Melt shortening with chocolate. Beat sugar into eggs, add chocolate mixture and blend. Add dry ingredients, walnuts, vanilla and mix well. Bake in greased 8” pan, 350 for 35 minutes. Cool, cut and serve.
Michelle Olson (in memory of Thelma Boysen Keefer)
¾ C. flour
½ tsp. baking powder
1/8 tsp. salt
1/3 C. shortening
2 oz. chocolate squares
1 C. sugar
2 eggs, well beaten
½ C. walnuts, chopped
1 tsp. vanilla
Sift flour with baking powder and salt. Melt shortening with chocolate. Beat sugar into eggs, add chocolate mixture and blend. Add dry ingredients, walnuts, vanilla and mix well. Bake in greased 8” pan, 350 for 35 minutes. Cool, cut and serve.
LEMON-COCONUT SQUARES
LEMON-COCONUT SQUARES
Michelle Olson (in memory of Gwendolyn Mechura)
1 ½ C. sifted flour
½ c. brown sugar
½ c. butter
Filling:
2 eggs, beaten
1 C. brown sugar
1 C. chopped nuts
1 ½ c. flaked coconut
2 Tbsp. flour
½ tsp. baking powder
¼ tsp. salt
½ tsp. vanilla
Frosting:
1 C. confectioners sugar
1 Tbsp. melted butter
Juice of 1 lemon
Mix first 3 ingredients together and pat down in a 9x13 pan. Bake at 275 for 10 min. Combine the filling; spread on top of baked mixture. Bake at 350 for 20 min. While warm, spread the frosting.
Michelle Olson (in memory of Gwendolyn Mechura)
1 ½ C. sifted flour
½ c. brown sugar
½ c. butter
Filling:
2 eggs, beaten
1 C. brown sugar
1 C. chopped nuts
1 ½ c. flaked coconut
2 Tbsp. flour
½ tsp. baking powder
¼ tsp. salt
½ tsp. vanilla
Frosting:
1 C. confectioners sugar
1 Tbsp. melted butter
Juice of 1 lemon
Mix first 3 ingredients together and pat down in a 9x13 pan. Bake at 275 for 10 min. Combine the filling; spread on top of baked mixture. Bake at 350 for 20 min. While warm, spread the frosting.
PESTO CREAM CHEESE
PESTO CREAM CHEESE
Tanya Berg
2 packages fresh Basil
1/3 cup grated Parmesan cheese
2 cloves Garlic
¼ cup Chopped Walnuts or Pine Nuts
¼- ½ cup Olive Oil
1 (8 oz) package cream cheese
Place first 5 ingredients in food processor and chop/pulse for approximately 3 minutes. Soften cream cheese in microwave. Spread evenly in serving dish. Remove pesto dip from food processor and spread over cream cheese. Bake in oven for 15 minutes at 350-400° or warm in microwave. Serve with lightly toasted French bread.
Tanya Berg
2 packages fresh Basil
1/3 cup grated Parmesan cheese
2 cloves Garlic
¼ cup Chopped Walnuts or Pine Nuts
¼- ½ cup Olive Oil
1 (8 oz) package cream cheese
Place first 5 ingredients in food processor and chop/pulse for approximately 3 minutes. Soften cream cheese in microwave. Spread evenly in serving dish. Remove pesto dip from food processor and spread over cream cheese. Bake in oven for 15 minutes at 350-400° or warm in microwave. Serve with lightly toasted French bread.
CHOW MEIN
CHOW MEIN
Cheryl Boysen (in memory of Thelma Boysen Keefer)
1 1/2 # lean ground beef
2 onions (chopped)
1 bunch of celery (cleaned and chopped)
2 cans bean sprouts (drained)
1 can water chestnuts (drained)
1 can bamboo shoots (drained)
1 teaspoon beef bouillon
1 teaspoon chicken bouillon
1/2 teaspoon pepper
1/2 teaspoon ginger
1/4 cup soy sauce
Bag of crunchy noodles
Rice
Brown ground beef, drain any fat. Stir in all the other ingredients, cover and simmer for one hour. May thicken with cornstarch and water. Serve over crunchy noodles and rice.
Cheryl Boysen (in memory of Thelma Boysen Keefer)
1 1/2 # lean ground beef
2 onions (chopped)
1 bunch of celery (cleaned and chopped)
2 cans bean sprouts (drained)
1 can water chestnuts (drained)
1 can bamboo shoots (drained)
1 teaspoon beef bouillon
1 teaspoon chicken bouillon
1/2 teaspoon pepper
1/2 teaspoon ginger
1/4 cup soy sauce
Bag of crunchy noodles
Rice
Brown ground beef, drain any fat. Stir in all the other ingredients, cover and simmer for one hour. May thicken with cornstarch and water. Serve over crunchy noodles and rice.
PINK FRUIT SALAD
PINK FRUIT SALAD
Cheryl Boysen (in memory of Ruth Peterson)
Cool Whip (thawed)
can of Sweetened Condensed Milk
can of Cherry Pie Filling
can of Crushed Pineapple (drained)
chopped walnuts (optional)
Put thawed cool whip in large bowl. Stir in sweetened condensed milk & cherry pie filling until all is pink. Stir in drained can of crushed pineapples and stir well. Stir in optional chopped walnuts and put some on top. Cover and refrigerate overnight. (can also use blueberry pie filling for a blue salad).
Cheryl Boysen (in memory of Ruth Peterson)
Cool Whip (thawed)
can of Sweetened Condensed Milk
can of Cherry Pie Filling
can of Crushed Pineapple (drained)
chopped walnuts (optional)
Put thawed cool whip in large bowl. Stir in sweetened condensed milk & cherry pie filling until all is pink. Stir in drained can of crushed pineapples and stir well. Stir in optional chopped walnuts and put some on top. Cover and refrigerate overnight. (can also use blueberry pie filling for a blue salad).
"DA BOMB" SALMON CROQUETTES
Contributed by: Debra Adams, Allen, TX
INGREDIENTS
3 cans of boneless, skinless pink salmon
1 ½ cups seasoned bread crumbs
½ cup of flour
2 eggs
1 finely chopped onion
1 finely diced potato
Garlic salt and black pepper
Olive oil
DIRECTIONS
Mix all ingredients except olive oil together. Roll mixture into balls and then flatted balls into patties, approximately 3” in diameter. Heat olive oil in skillet. Cook patties in olive oil until golden brown. This entrée is excellent served with mashed potatoes and cream corn – just like my Mama makes it! ENJOY!
INGREDIENTS
3 cans of boneless, skinless pink salmon
1 ½ cups seasoned bread crumbs
½ cup of flour
2 eggs
1 finely chopped onion
1 finely diced potato
Garlic salt and black pepper
Olive oil
DIRECTIONS
Mix all ingredients except olive oil together. Roll mixture into balls and then flatted balls into patties, approximately 3” in diameter. Heat olive oil in skillet. Cook patties in olive oil until golden brown. This entrée is excellent served with mashed potatoes and cream corn – just like my Mama makes it! ENJOY!
"DA BOMB" CHICKEN PASTA
Contributed by: Debra Adams, Allen, TX
INGREDIENTS
1 large yellow onion, chopped
8 ounces mushrooms, sliced
4 celery stalks, sliced thinly
3 tablespoons butter
Olive oil
Minced garlic
Black pepper
4 chicken breasts (bonless, skinless)
8 ounces spaghetti noodles (or other favorite pasta)
4 cups mozzarella cheese
¾ cup Parmesan cheese
2 cans cream of mushroom soup
8 ounces of sour cream
DIRECTIONS
INGREDIENTS
1 large yellow onion, chopped
8 ounces mushrooms, sliced
4 celery stalks, sliced thinly
3 tablespoons butter
Olive oil
Minced garlic
Black pepper
4 chicken breasts (bonless, skinless)
8 ounces spaghetti noodles (or other favorite pasta)
4 cups mozzarella cheese
¾ cup Parmesan cheese
2 cans cream of mushroom soup
8 ounces of sour cream
DIRECTIONS
- Sauté vegetables in butter and garlic.
- In separate skillet, sauté chicken breasts in olive oil, or grill if you prefer. Once cooked, slice, dice, or shred chicken.
- Cook spaghetti (any other favorite pasta may be substituted).
- In very large mixing bowl, toss together chicken, pasta, vegetables, sour cream and cream of mushroom soup.
- In large baking dish, layer mixture with mozzarella cheese in between each layer, making the top layer cheese.
- Bake at 350 degrees for about half an hour or until cheese on top is melted. Garnish with parmesan cheese.
- Voila... Delicious!
"DA BOMB" BLENDED TASTE SALAD
Submitted by: Debra Adams, Allen, TX
INGREDIENTS
Chopped Romaine lettuce
1-2 apples cut in small pieces
1-2 pears cut in small pieces
1 cup cashews chopped
½ cup of Craisins
½ to 1 cup shredded mozzarella cheese
Poppy seed dressing
DIRECTIONS
Combine all ingredients, toss and serve. (Sometimes I use more Craisins or cheese and go light on the dressing so it does not get soggy -- whatever you prefer, just be sure to use ALL the ingredients to discover this awesome blended taste!)
Excellent with any grilled meat and fabulous at holiday meals. Sure to be an all-time favorite!
ENJOY!
INGREDIENTS
Chopped Romaine lettuce
1-2 apples cut in small pieces
1-2 pears cut in small pieces
1 cup cashews chopped
½ cup of Craisins
½ to 1 cup shredded mozzarella cheese
Poppy seed dressing
DIRECTIONS
Combine all ingredients, toss and serve. (Sometimes I use more Craisins or cheese and go light on the dressing so it does not get soggy -- whatever you prefer, just be sure to use ALL the ingredients to discover this awesome blended taste!)
Excellent with any grilled meat and fabulous at holiday meals. Sure to be an all-time favorite!
ENJOY!
Chicken Bacon Salad
Submitted by: Amber Biggs
10 slices bacon -- crisp and crumbled
2 c. cooked chicken (or can use canned chicken)
1/2 c. mayonnaise
2-4 hard-boiled eggs, chopped
Chopped pickles -- to liking
Salt and pepper
Mix all together and refrigerate. Can be eaten on bread as a sandwich, with crackers, on top of lettuce as a salad or just by itself.
10 slices bacon -- crisp and crumbled
2 c. cooked chicken (or can use canned chicken)
1/2 c. mayonnaise
2-4 hard-boiled eggs, chopped
Chopped pickles -- to liking
Salt and pepper
Mix all together and refrigerate. Can be eaten on bread as a sandwich, with crackers, on top of lettuce as a salad or just by itself.
Sausage Balls
Submitted by: Carol McVay (Amber Biggs' Mom)
10 oz. sharp cheddar cheese, grated
1 lb. sausage
3 cups Bisquick
Knead all ingredients by hand. Can add water if needed. Roll into small balls. Put on baking sheet and bake at 350 for 15 minutes.
10 oz. sharp cheddar cheese, grated
1 lb. sausage
3 cups Bisquick
Knead all ingredients by hand. Can add water if needed. Roll into small balls. Put on baking sheet and bake at 350 for 15 minutes.
Stuffed Jalapenos
Submitted by: Nita McKay (Amber Biggs' Grandmother)
1 8-oz. pkg. cream cheese, softened
1 1/4 c. mayonnaise
2 hard boiled eggs, finely chopped
1-2 Tbsp. finely shoped onion
1/4 tsp. garlic salt
2 7-oz. cans jalapenos -- halved
Mix first five ingredients together until pretty smooth. Then use a spoon and put into jalapeno halves.
1 8-oz. pkg. cream cheese, softened
1 1/4 c. mayonnaise
2 hard boiled eggs, finely chopped
1-2 Tbsp. finely shoped onion
1/4 tsp. garlic salt
2 7-oz. cans jalapenos -- halved
Mix first five ingredients together until pretty smooth. Then use a spoon and put into jalapeno halves.
Pickle Rolls
From the Kitchen of Carol McVay (Amber Biggs' Mom)
1-16 oz. jar of whole dill pickles
1-8 oz. pkg. cream cheese, softened
Thin ham slices (like a pkg. of ham lunchmeat)
10 flour tortillas
Spread cream cheese on tortilla. Place ham over cream cheese. Spread more cream cheese over ham. Roll a pickle up in the tortialla and slice with an electric knife into bite-size rolls.
I know this sounds weird but it is sooooo good!
1-16 oz. jar of whole dill pickles
1-8 oz. pkg. cream cheese, softened
Thin ham slices (like a pkg. of ham lunchmeat)
10 flour tortillas
Spread cream cheese on tortilla. Place ham over cream cheese. Spread more cream cheese over ham. Roll a pickle up in the tortialla and slice with an electric knife into bite-size rolls.
I know this sounds weird but it is sooooo good!
Wednesday, August 13, 2008
Zucchini Bread
From the Kitchen of Milton Stephens
3 eggs, beaten
1 cup oil
2 cups sugar
2 cups grated zucchini
1 tsp. vanilla
3 cups flour
1 T. cinnamon
1 tsp. salt
1 tsp. baking powder
1 tsp. soda
1 cup chopped nuts
Beat eggs; add oil, sugar, zucchini and vanilla. Blend thoroughly. Add dry ingredients; beat until well blended. Add nuts. Pour into 2 well-greased and floured loaf pans. Bake at 325 for one hour.
Yield: two loaves
3 eggs, beaten
1 cup oil
2 cups sugar
2 cups grated zucchini
1 tsp. vanilla
3 cups flour
1 T. cinnamon
1 tsp. salt
1 tsp. baking powder
1 tsp. soda
1 cup chopped nuts
Beat eggs; add oil, sugar, zucchini and vanilla. Blend thoroughly. Add dry ingredients; beat until well blended. Add nuts. Pour into 2 well-greased and floured loaf pans. Bake at 325 for one hour.
Yield: two loaves
Whipped Cream Pound Cake with Fresh Strawberries
Submitted by: D'Lyn Biggs
3 cups sugar
3 cups sifted cake flour
1 cup butter
½ pint whipping cream
2 tsp. vanilla
6 eggs
Cream butter and sugar. Add eggs, one at a time. In a separate, small bowl, whip the cream. Add flour and whipped cream alternately to butter and sugar mixture. Beat in vanilla. Pour in a 10-inch tube pan that has been greased and floured. Place pan in a cold oven, set at 300 degrees and bake for 1 ½ hours or until done.
Clean and cut 2 pints of strawberries. Place into a bowl and add ¼ cup sugar or more to taste. Slightly mash strawberries with a fork or potato masher. Chill for at least 1 hour. Slice cake and pour strawberries on top.
3 cups sugar
3 cups sifted cake flour
1 cup butter
½ pint whipping cream
2 tsp. vanilla
6 eggs
Cream butter and sugar. Add eggs, one at a time. In a separate, small bowl, whip the cream. Add flour and whipped cream alternately to butter and sugar mixture. Beat in vanilla. Pour in a 10-inch tube pan that has been greased and floured. Place pan in a cold oven, set at 300 degrees and bake for 1 ½ hours or until done.
Clean and cut 2 pints of strawberries. Place into a bowl and add ¼ cup sugar or more to taste. Slightly mash strawberries with a fork or potato masher. Chill for at least 1 hour. Slice cake and pour strawberries on top.
Turtle Cake
1 pkg. (14 oz.) caramels
1 (5 oz.) can evaporated milk
1 pkg. german chocolate cake with pudding
½ cup melted margarine
1 ½ cup chopped walnuts
1 bag Baker’s real chocolate chips
Heat oven to 350. Melt caramels with 1/3 cup milk. Mix remaining milk, cake mix, margarine in bowl. Press ½ of cake mixture in a 9 x 13 pan. Bake 8 minutes. Top with chips and caramel mixture. Press remaining ½ of cake mixture on top of that. Bake 18 minutes. Cool. Cut into bars. Makes 24 bars.
1 (5 oz.) can evaporated milk
1 pkg. german chocolate cake with pudding
½ cup melted margarine
1 ½ cup chopped walnuts
1 bag Baker’s real chocolate chips
Heat oven to 350. Melt caramels with 1/3 cup milk. Mix remaining milk, cake mix, margarine in bowl. Press ½ of cake mixture in a 9 x 13 pan. Bake 8 minutes. Top with chips and caramel mixture. Press remaining ½ of cake mixture on top of that. Bake 18 minutes. Cool. Cut into bars. Makes 24 bars.
Thumb-print Cookies
Submitted with fond memories of all those Fluvanna Baby Showers at the Community Center!
Cookies:
1 cup powdered sugar
½ tsp. salt
1 egg
3 1/2 cups flour
1 cup shortening
¾ cup chopped pecans
1 tsp. vanilla
Mix all ingredients into a smooth paste. Roll into a log shape and cut into 1-inch slices. Press thumb into center of each cookie and bake at 350 degrees for 8-10 minutes.
Icing:
¼ cup oil
1 Tbs. water
1 drop vanilla
1 ½ tsp. milk or cream
¼ cup Karo
1 drop red food coloring
1 cup or more powdered sugar
Bring oil, water and Karo to boiling. Remove from heat. Add sugar and flavoring until it becomes a paste. Continue mixing until smooth then add milk or cream enough consistency. Add coloring.
Drop teaspoonfuls level full into thumb indentations of cookie.
Cookies:
1 cup powdered sugar
½ tsp. salt
1 egg
3 1/2 cups flour
1 cup shortening
¾ cup chopped pecans
1 tsp. vanilla
Mix all ingredients into a smooth paste. Roll into a log shape and cut into 1-inch slices. Press thumb into center of each cookie and bake at 350 degrees for 8-10 minutes.
Icing:
¼ cup oil
1 Tbs. water
1 drop vanilla
1 ½ tsp. milk or cream
¼ cup Karo
1 drop red food coloring
1 cup or more powdered sugar
Bring oil, water and Karo to boiling. Remove from heat. Add sugar and flavoring until it becomes a paste. Continue mixing until smooth then add milk or cream enough consistency. Add coloring.
Drop teaspoonfuls level full into thumb indentations of cookie.
Texas Sheet Cake
Submitted by: D'Lyn Biggs
Note: The frosting for this cake makes a great hot fudge sauce for ice cream!
Cake:
2 cups flour
2 cups sugar
1 tsp. baking soda
¼ tsp. salt
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs
½ cup buttermilk or sour milk
1 ½ tsp. vanilla
Frosting:
¼ cup butter
3 Tbs. unsweetened cocoa
3 Tbs. buttermilk
2 ¼ cups sifted powdered sugar
½ tsp. vanilla
½ cup chopped pecans
Cake:
Grease a 15x10x1-inch or jelly roll pan or 13x9x2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk and vanilla. Beat for one minute. Pour batter into the prepared pan.
Bake at 350 degrees for about 25 minutes for the 15x10-inch pan or 35 minutes for the 13x9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean. Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool completely before cutting.
Frosting:
In a medium saucepan combine ¼ cup butter or margarine, 3 Tbs. unsweetened cocoa powder, and 3 Tbs. buttermilk. Bring to a boil. Remove from heat; add 2 ¼ cups sifted powdered sugar and ½ tsp. vanilla. Beat until smooth. If desired, stir in ½ cup coarsely chopped pecans.
Note: The frosting for this cake makes a great hot fudge sauce for ice cream!
Cake:
2 cups flour
2 cups sugar
1 tsp. baking soda
¼ tsp. salt
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs
½ cup buttermilk or sour milk
1 ½ tsp. vanilla
Frosting:
¼ cup butter
3 Tbs. unsweetened cocoa
3 Tbs. buttermilk
2 ¼ cups sifted powdered sugar
½ tsp. vanilla
½ cup chopped pecans
Cake:
Grease a 15x10x1-inch or jelly roll pan or 13x9x2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk and vanilla. Beat for one minute. Pour batter into the prepared pan.
Bake at 350 degrees for about 25 minutes for the 15x10-inch pan or 35 minutes for the 13x9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean. Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool completely before cutting.
Frosting:
In a medium saucepan combine ¼ cup butter or margarine, 3 Tbs. unsweetened cocoa powder, and 3 Tbs. buttermilk. Bring to a boil. Remove from heat; add 2 ¼ cups sifted powdered sugar and ½ tsp. vanilla. Beat until smooth. If desired, stir in ½ cup coarsely chopped pecans.
Texas Butter Cookies
1 ½ cups sifted powdered sugar
1 cup butter
1 egg
1 tsp. vanilla
2 ½ cups flour
1 tsp. cream of tartar
1 tsp. soda
Cream sugar and butter, egg and vanilla. Add dry ingredients; mix well. Refrigerate for one hour. Roll out dough. Bake on ungreased cookie sheet until light brown.
1 cup butter
1 egg
1 tsp. vanilla
2 ½ cups flour
1 tsp. cream of tartar
1 tsp. soda
Cream sugar and butter, egg and vanilla. Add dry ingredients; mix well. Refrigerate for one hour. Roll out dough. Bake on ungreased cookie sheet until light brown.
Strawberry Bread
From the Kitchen of Milton Stephens
3 cups flour
1 tsp. soda
1 tsp. salt
1 T. cinnamon
2 cups sugar
4 eggs
1 ½ cups oil
2 cups frozen strawberries
1 cup chopped pecans
Mix together dry ingredients, then add other ingredients. Mix by hand only until dry ingredients are moistened. Pour into two greased and floured loaf pans and bake at 350 for 45 to 55 minutes. Cool in pans for 10 minutes, then finish cooling on a rack.
Yields: two loaves.
** This bread is very good served with strawberry butter, made with strawberries and powdered sugar.
3 cups flour
1 tsp. soda
1 tsp. salt
1 T. cinnamon
2 cups sugar
4 eggs
1 ½ cups oil
2 cups frozen strawberries
1 cup chopped pecans
Mix together dry ingredients, then add other ingredients. Mix by hand only until dry ingredients are moistened. Pour into two greased and floured loaf pans and bake at 350 for 45 to 55 minutes. Cool in pans for 10 minutes, then finish cooling on a rack.
Yields: two loaves.
** This bread is very good served with strawberry butter, made with strawberries and powdered sugar.
Sopa Ranchera
By way of Nancy Pulling
Soup:
1 teaspoon vegetable oil
1 cup chopped onion
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 garlic clove, minced
6 cups fat-free, low-sodium chicken broth
1 3/4 cups cubed peeled baking potato
1 (15-ounce) can chickpeas (garbanzo beans), drained
2 cups shredded cooked chicken breast (about 8 ounces)
1 cup frozen whole-kernel corn, thawed
3/4 teaspoon salt1 zucchini, quartered lengthwise and sliced (about 1 1/2 cups)
1 cup diced tomato
1/3 cup chopped fresh cilantro
Toppings:
2/3 cup finely chopped onion
2/3 cup chopped fresh cilantro
2/3 cup low-fat sour cream
2/3 cup (2 1/2 ounces) shredded queso quesadilla cheese or reduced-fat Monterey Jack cheese
10 lime wedges
To prepare soup, heat the oil in a large Dutch oven over medium-high heat. Add 1 cup onion; sauté 3 minutes. Add oregano, cumin, and garlic; sauté 1 minute. Add Chicken Stock, potato, and chickpeas; bring to a boil, and cook 5 minutes. Add chicken, corn, salt, and zucchini; cook 5 minutes. Stir in tomato and cilantro; cook 2 minutes.
Ladle 1 cup soup into each of 10 bowls, and top with 1 tablespoon finely chopped onion, 1 tablespoon cilantro, 1 tablespoon sour cream, and 1 tablespoon cheese. Serve with lime wedges. Yield: 10 servings
Soup:
1 teaspoon vegetable oil
1 cup chopped onion
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 garlic clove, minced
6 cups fat-free, low-sodium chicken broth
1 3/4 cups cubed peeled baking potato
1 (15-ounce) can chickpeas (garbanzo beans), drained
2 cups shredded cooked chicken breast (about 8 ounces)
1 cup frozen whole-kernel corn, thawed
3/4 teaspoon salt1 zucchini, quartered lengthwise and sliced (about 1 1/2 cups)
1 cup diced tomato
1/3 cup chopped fresh cilantro
Toppings:
2/3 cup finely chopped onion
2/3 cup chopped fresh cilantro
2/3 cup low-fat sour cream
2/3 cup (2 1/2 ounces) shredded queso quesadilla cheese or reduced-fat Monterey Jack cheese
10 lime wedges
To prepare soup, heat the oil in a large Dutch oven over medium-high heat. Add 1 cup onion; sauté 3 minutes. Add oregano, cumin, and garlic; sauté 1 minute. Add Chicken Stock, potato, and chickpeas; bring to a boil, and cook 5 minutes. Add chicken, corn, salt, and zucchini; cook 5 minutes. Stir in tomato and cilantro; cook 2 minutes.
Ladle 1 cup soup into each of 10 bowls, and top with 1 tablespoon finely chopped onion, 1 tablespoon cilantro, 1 tablespoon sour cream, and 1 tablespoon cheese. Serve with lime wedges. Yield: 10 servings
Sharon's Kiss Cookies
From the Kitchen of Sharon Cliff
½ cup shortening
½ cup sugar
½ cup brown sugar
1 egg
2 tsp. vanilla
½ cup creamy peanut butter
1 ¾ cups flour
1 tsp. baking soda
½ tsp. salt
Kisses
Cream shortening, sugar and brown sugar. Add egg, vanilla and peanut butter. Mix in flour, baking soda and salt. Roll into balls and roll in sugar. Bake at 375 for 10 minutes. Add Kisses.
½ cup shortening
½ cup sugar
½ cup brown sugar
1 egg
2 tsp. vanilla
½ cup creamy peanut butter
1 ¾ cups flour
1 tsp. baking soda
½ tsp. salt
Kisses
Cream shortening, sugar and brown sugar. Add egg, vanilla and peanut butter. Mix in flour, baking soda and salt. Roll into balls and roll in sugar. Bake at 375 for 10 minutes. Add Kisses.
Ruth Olson's Oatmeal Cookies
By way of Nancy Pulling
1 cup brown sugar
1 cup granulated sugar
1 cup margarine
2 eggs
2 cups quick oatmeal
2 cups flour
1 tsp. baking soda
1 tsp. vanilla
½ tsp. salt
Optional: raisins, nuts, chocolate chips, dried cranberries, etc.
Add brown sugar, granulated sugar, margarine and eggs. Beat until light and fluffy. Add remaining ingredients. Bake on ungreased cookie sheet at 350 for about 10 minutes.
1 cup brown sugar
1 cup granulated sugar
1 cup margarine
2 eggs
2 cups quick oatmeal
2 cups flour
1 tsp. baking soda
1 tsp. vanilla
½ tsp. salt
Optional: raisins, nuts, chocolate chips, dried cranberries, etc.
Add brown sugar, granulated sugar, margarine and eggs. Beat until light and fluffy. Add remaining ingredients. Bake on ungreased cookie sheet at 350 for about 10 minutes.
Reese's Peanut Butter Cups
Submitted by: D'Lyn Biggs
2 sticks butter
1 cup peanut butter
½ box graham cracker crumbs
1 lb. box powdered sugar
2 cups chocolate chips
Mix all ingredients, except chocolate chips, until smooth. Press in 8x8-inch or 9x9-inch pan. Melt chocolate chips in microwave and pour over first mixture. Chill. Cut into 1-inch squares.
2 sticks butter
1 cup peanut butter
½ box graham cracker crumbs
1 lb. box powdered sugar
2 cups chocolate chips
Mix all ingredients, except chocolate chips, until smooth. Press in 8x8-inch or 9x9-inch pan. Melt chocolate chips in microwave and pour over first mixture. Chill. Cut into 1-inch squares.
Rene Stewart's Honey Bars
In Memory of Rene -- We miss you!
2 cups flour
1 cup sugar
1 tsp. soda
1 ½ tsp. cinnamon
½ tsp. salt
¾ cup oil
¼-1/3 cup honey
1 egg, beaten
1 cup chopped nuts
Combine and blend dry ingredients. Add oil and honey and mix. Add egg and nuts and mix. Pour into greased 10 x 15 jelly roll pan and pat into corners and sides. Bake at 350 for 18 minutes.
Icing:
1 cup powdered sugar
1 T. water
2 T. mayonnaise
1 tsp. vanilla
Spread mixture over bars while still warm. Let set until almost cool. Cut into squares.
2 cups flour
1 cup sugar
1 tsp. soda
1 ½ tsp. cinnamon
½ tsp. salt
¾ cup oil
¼-1/3 cup honey
1 egg, beaten
1 cup chopped nuts
Combine and blend dry ingredients. Add oil and honey and mix. Add egg and nuts and mix. Pour into greased 10 x 15 jelly roll pan and pat into corners and sides. Bake at 350 for 18 minutes.
Icing:
1 cup powdered sugar
1 T. water
2 T. mayonnaise
1 tsp. vanilla
Spread mixture over bars while still warm. Let set until almost cool. Cut into squares.
Reindeer Feed
6 cups assorted cereals
1 cup pecan halves
1 cup walnuts
½ cup slivered almonds
½ cup brown sugar
½ cup dark corn syrup
¼ cup margarine
½ tsp. salt
Mix together cereals, pecans, walnuts, and almonds in a large bowl. In saucepan heat together sugar, syrup, margarine and salt until sugar is dissolved. Remove from heat. Pour over cereal and stir until coated. Spread onto two greased cookie sheets. Bake at 325 degrees for 10 minutes. Cool and break mixture apart. Store in airtight containers.
1 cup pecan halves
1 cup walnuts
½ cup slivered almonds
½ cup brown sugar
½ cup dark corn syrup
¼ cup margarine
½ tsp. salt
Mix together cereals, pecans, walnuts, and almonds in a large bowl. In saucepan heat together sugar, syrup, margarine and salt until sugar is dissolved. Remove from heat. Pour over cereal and stir until coated. Spread onto two greased cookie sheets. Bake at 325 degrees for 10 minutes. Cool and break mixture apart. Store in airtight containers.
Poppycock
1 cup brown sugar
½ cup margarine
¼ cup Karo
½ tsp. salt
½ tsp. soda
15 cups popped corn
1 to 2 cups pecans and / or peanuts
Preheat the oven to 200 degrees. In a large saucepan, heat the sugar, margarine, syrup and salt, stirring occasionally until mixture is bubbly around the edges. Continue cooking on medium heat for five minutes. Remove from heat and stir in the soda until foamy. Place corn and nuts in a large flat pan with deep sides. Pour hot syrup over mixture and stir to coat. Bake for one hour, stirring every 15 minutes. Store in airtight containers.
½ cup margarine
¼ cup Karo
½ tsp. salt
½ tsp. soda
15 cups popped corn
1 to 2 cups pecans and / or peanuts
Preheat the oven to 200 degrees. In a large saucepan, heat the sugar, margarine, syrup and salt, stirring occasionally until mixture is bubbly around the edges. Continue cooking on medium heat for five minutes. Remove from heat and stir in the soda until foamy. Place corn and nuts in a large flat pan with deep sides. Pour hot syrup over mixture and stir to coat. Bake for one hour, stirring every 15 minutes. Store in airtight containers.
Peppermint Meringues
4 egg whites
¼ tsp. cream of tartar
1 ¼ cups sugar
½ tsp. peppermint extract
Red and green food coloring
Beat egg whites and cream of tartar until foamy in medium-sized bowl. Beat in sugar, a small amount at a time, beating well after each addition. Beat in peppermint extract. Continue beating until mixture stands in stiff peaks; divide in half. Tine one half a pastel pink with a few drops of red food coloring. Tint second half with a few drops of green food coloring. Spoon heaping teaspoonfuls onto heavy brown paper on cookie sheet. Bake in slow oven 250 degrees 30 to 40 minutes, or until set but not brown.
Yields: 5 dozen.
¼ tsp. cream of tartar
1 ¼ cups sugar
½ tsp. peppermint extract
Red and green food coloring
Beat egg whites and cream of tartar until foamy in medium-sized bowl. Beat in sugar, a small amount at a time, beating well after each addition. Beat in peppermint extract. Continue beating until mixture stands in stiff peaks; divide in half. Tine one half a pastel pink with a few drops of red food coloring. Tint second half with a few drops of green food coloring. Spoon heaping teaspoonfuls onto heavy brown paper on cookie sheet. Bake in slow oven 250 degrees 30 to 40 minutes, or until set but not brown.
Yields: 5 dozen.
Pecan Pralines
1 cup brown sugar
1 cup white sugar
1 cup sweet milk or cream
1/8 tsp. salt
½ tsp. vanilla
1 cup pecans
Mix first four ingredients and bring to a boil. Boil slowly, stirring often. When forms soft ball in cool water, remove from heat. Do not touch for 10 minutes, then beat until creamy. Add vanilla and pecans. Drop from teaspoon onto wax paper and flatten to make patties.
1 cup white sugar
1 cup sweet milk or cream
1/8 tsp. salt
½ tsp. vanilla
1 cup pecans
Mix first four ingredients and bring to a boil. Boil slowly, stirring often. When forms soft ball in cool water, remove from heat. Do not touch for 10 minutes, then beat until creamy. Add vanilla and pecans. Drop from teaspoon onto wax paper and flatten to make patties.
Pecan Praline Cookies
Submitted by: D'Lyn Biggs
Praline:
1 ½ cups chopped pecans
½ cup granulated sugar
3 Tbs. water
Cookies:
1 ¼ cups firmly packed light brown sugar
¾ cups butter flavor Crisco
2 Tbs. milk
1 Tbs. vanilla
1 egg
1 ¾ cups flour
1 tsp. salt
¾ tsp. baking soda
Heat oven to 375 degrees.
For Praline: Line a baking sheet with foil. Spread pecans on baking sheet. Bake 6-8 minutes or until lightly toasted; set aside. Spray the foil-lined baking sheet with cooking spray; set aside.
Place granulated sugar and water in small saucepan. Bring to a boil, stirring occasionally. Cover; boil 2 minutes. Uncover; boil 3-5 minutes more or until mixture becomes golden brown in color. Add reserved pecans; stir until evenly coated. Spread on prepared baking sheet. Cool completely. Place hardened praline in heavy Ziploc bag. Crush with bottom of small heavy skillet until pieces are small.
For Cookies: Place brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed until well-blended. Add egg; beat well. Combine flour, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in 1 ½ cups of crushed praline. Shape dough into 1-inch balls. Dip top of each ball into remaining crushed praline. Place 3 inches apart on ungreased baking sheets.
Bake 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheet for four minutes; remove to cooling rack to cool completely.
Yields: 3 dozen cookies.
Praline:
1 ½ cups chopped pecans
½ cup granulated sugar
3 Tbs. water
Cookies:
1 ¼ cups firmly packed light brown sugar
¾ cups butter flavor Crisco
2 Tbs. milk
1 Tbs. vanilla
1 egg
1 ¾ cups flour
1 tsp. salt
¾ tsp. baking soda
Heat oven to 375 degrees.
For Praline: Line a baking sheet with foil. Spread pecans on baking sheet. Bake 6-8 minutes or until lightly toasted; set aside. Spray the foil-lined baking sheet with cooking spray; set aside.
Place granulated sugar and water in small saucepan. Bring to a boil, stirring occasionally. Cover; boil 2 minutes. Uncover; boil 3-5 minutes more or until mixture becomes golden brown in color. Add reserved pecans; stir until evenly coated. Spread on prepared baking sheet. Cool completely. Place hardened praline in heavy Ziploc bag. Crush with bottom of small heavy skillet until pieces are small.
For Cookies: Place brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed until well-blended. Add egg; beat well. Combine flour, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in 1 ½ cups of crushed praline. Shape dough into 1-inch balls. Dip top of each ball into remaining crushed praline. Place 3 inches apart on ungreased baking sheets.
Bake 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheet for four minutes; remove to cooling rack to cool completely.
Yields: 3 dozen cookies.
Pecan Pie Muffins
Submitted by: D'Lyn Biggs
1 cup pecans, chopped
1 cup brown sugar, firmly packed
½ cup flour
2 large eggs
½ cup butter, melted
Combine first 3 ingredients in a large bowl, make a well in center of mixture. Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients, stirring until moistened. Place foil baking cups in muffin pans. Spoon batter into cups to 2/3 full. Bake at 350 for 20-25 minutes, or until done. Remove from pans immediately, cool on wire racks. Best served warm.
1 cup pecans, chopped
1 cup brown sugar, firmly packed
½ cup flour
2 large eggs
½ cup butter, melted
Combine first 3 ingredients in a large bowl, make a well in center of mixture. Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients, stirring until moistened. Place foil baking cups in muffin pans. Spoon batter into cups to 2/3 full. Bake at 350 for 20-25 minutes, or until done. Remove from pans immediately, cool on wire racks. Best served warm.
Original Kraft Fantasy Fudge
3 cups sugar
¾ cup margarine
2/3 cups evaporated milk
1 12-oz. pkg. chocolate chips
1 7-oz. jar Kraft Marshmallow crème
1 cup chopped nuts
1 T. vanilla
Microwave margarine in a 4-quart microwave-safe bowl on HIGH 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well. Scrape bowl. Continue microwaving on HIGH 5 ½ minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9 baking pan. Cool at room temperature. Cut into squares.
Yields: 3 pounds
¾ cup margarine
2/3 cups evaporated milk
1 12-oz. pkg. chocolate chips
1 7-oz. jar Kraft Marshmallow crème
1 cup chopped nuts
1 T. vanilla
Microwave margarine in a 4-quart microwave-safe bowl on HIGH 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well. Scrape bowl. Continue microwaving on HIGH 5 ½ minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9 baking pan. Cool at room temperature. Cut into squares.
Yields: 3 pounds
Oatmeal –White Chocolate –Pecan Cookies
1 ½ cups brown sugar
½ cup granulated sugar
1 cup butter
2 large eggs
1 ½ tsp. vanilla
1 ¾ cups flour
2 1/3 cups rolled oats.
1 tsp. baking soda
1 pkg. white chocolate morsels
1 ½ cups toasted pecans
Preheat oven to 375. In a large bowl, combine sugars, butter, eggs and vanilla. Beat until creamy. In a separate bowl, mix together flour, oats and soda. Gradually add flour mixture to sugar mixture; mix thoroughly. Gently stir chocolate and pecans into batter. Drop dough in spoonfuls onto ungreased baking sheets. Bake 10 minutes or until golden brown. Makes about 6 dozen.
½ cup granulated sugar
1 cup butter
2 large eggs
1 ½ tsp. vanilla
1 ¾ cups flour
2 1/3 cups rolled oats.
1 tsp. baking soda
1 pkg. white chocolate morsels
1 ½ cups toasted pecans
Preheat oven to 375. In a large bowl, combine sugars, butter, eggs and vanilla. Beat until creamy. In a separate bowl, mix together flour, oats and soda. Gradually add flour mixture to sugar mixture; mix thoroughly. Gently stir chocolate and pecans into batter. Drop dough in spoonfuls onto ungreased baking sheets. Bake 10 minutes or until golden brown. Makes about 6 dozen.
M'Lys' Oatmeal Cookies
From the Kitchen of M’Lys Lloyd
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
3 cups oats
1 tsp. baking soda
1 tsp. vanilla
1 tsp. salt
1 ½ cups flour
2 T. cinnamon
Cream shortening and sugar. Add eggs, soda, vanilla, salt, cinnamon. Mix. Add flour. Stir. Add oats. Drop by teaspoonfuls. Bake at 375 for 10-15 minutes.
Yields: 6 dozen cookies.
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
3 cups oats
1 tsp. baking soda
1 tsp. vanilla
1 tsp. salt
1 ½ cups flour
2 T. cinnamon
Cream shortening and sugar. Add eggs, soda, vanilla, salt, cinnamon. Mix. Add flour. Stir. Add oats. Drop by teaspoonfuls. Bake at 375 for 10-15 minutes.
Yields: 6 dozen cookies.
Mom's Mississippi Mud
Submitted by: D’Lyn Biggs, M’Lys Lloyd & A’Lise Kern
In memory of our Mom, Sue Stephens
2 sticks melted oleo
1/3 cup cocoa
1 cup coconut
1 ½ cups pecans
4 eggs
2 cups sugar
1 ½ cups flour
Mix as a cake, folding in coconut and pecans last. Bake on greased cookie sheet, 30 minutes at 350. When done, spread one jar of marshmallow cream on top.
Icing:
1 box powdered sugar
½ cup cocoa
Vanilla
Enough milk to make good icing.
In memory of our Mom, Sue Stephens
2 sticks melted oleo
1/3 cup cocoa
1 cup coconut
1 ½ cups pecans
4 eggs
2 cups sugar
1 ½ cups flour
Mix as a cake, folding in coconut and pecans last. Bake on greased cookie sheet, 30 minutes at 350. When done, spread one jar of marshmallow cream on top.
Icing:
1 box powdered sugar
½ cup cocoa
Vanilla
Enough milk to make good icing.
Microwave Pecan Pralines
1 cup white sugar
1 cup brown sugar
2 Tbs. Karo
2 cups pecan halves
½ cup evaporated milk
Dash salt
1 Tbs. oleo
Microwave on high power all ingredients, except pecans – 5 to 6 minutes, stirring after 3 minutes. Add pecans and beat until creamy. Drop by spoonfuls on wax paper.
1 cup brown sugar
2 Tbs. Karo
2 cups pecan halves
½ cup evaporated milk
Dash salt
1 Tbs. oleo
Microwave on high power all ingredients, except pecans – 5 to 6 minutes, stirring after 3 minutes. Add pecans and beat until creamy. Drop by spoonfuls on wax paper.
Lemon Squares
Submitted by: D'Lyn Biggs, In Memory of Mom
Note: Mom had me make these for my very first 4-H Food Show!
1 ½ cups flour
¾ cup softened margarine
6 T. powdered sugar
4 eggs
2 cups sugar
1 tsp. baking powder
½ tsp. salt
¼ cup lemon juice
Mix flour, margarine, powdered sugar. Press in bottom on 9x13 pan. Bake for 20 minutes at 350. Combine remainder of ingredients and beat; pour over crust. Bake at 350 for 20 minutes. Sprinkle with powdered sugar.
Note: Mom had me make these for my very first 4-H Food Show!
1 ½ cups flour
¾ cup softened margarine
6 T. powdered sugar
4 eggs
2 cups sugar
1 tsp. baking powder
½ tsp. salt
¼ cup lemon juice
Mix flour, margarine, powdered sugar. Press in bottom on 9x13 pan. Bake for 20 minutes at 350. Combine remainder of ingredients and beat; pour over crust. Bake at 350 for 20 minutes. Sprinkle with powdered sugar.
Hashbrown Potato Casserole
Submitted by: D'Lyn Biggs
This is a church potluck staple!!!
2 lbs. frozen hash browns, Southern style (thawed)
1 stick melted butter
1 tsp. salt
½ tsp. pepper
1 can cream of chicken soup
1 pint sour cream
½ cup chopped onions
10 oz. pkg. shredded cheddar cheese
Topping:
1 cup crushed corn flakes
3 Tbs. melted butter
Preheat oven to 350 degrees. Mix all ingredients. Arrange in 9x13 baking dish. Sprinkle with corn flakes. Top with butter. Bake for 1 to 1 ½ hours.
This is a church potluck staple!!!
2 lbs. frozen hash browns, Southern style (thawed)
1 stick melted butter
1 tsp. salt
½ tsp. pepper
1 can cream of chicken soup
1 pint sour cream
½ cup chopped onions
10 oz. pkg. shredded cheddar cheese
Topping:
1 cup crushed corn flakes
3 Tbs. melted butter
Preheat oven to 350 degrees. Mix all ingredients. Arrange in 9x13 baking dish. Sprinkle with corn flakes. Top with butter. Bake for 1 to 1 ½ hours.
Granny's Sugar Cookies
Jones Family Recipe
1 ½ cups sugar
1 egg
1 tsp. soda
2 sticks oleo
2 ½ cups flour
1 tsp. vanilla
1 tsp. cream of tartar
Mix first three ingredients. Sift dry ingredients and add vanilla. Add to mix. Chill dough for one hour. Roll on floured board to ¼ inch thick. Cut and place on ungreased cookie sheet. Bake 7-8 minutes at 350 degrees.
1 ½ cups sugar
1 egg
1 tsp. soda
2 sticks oleo
2 ½ cups flour
1 tsp. vanilla
1 tsp. cream of tartar
Mix first three ingredients. Sift dry ingredients and add vanilla. Add to mix. Chill dough for one hour. Roll on floured board to ¼ inch thick. Cut and place on ungreased cookie sheet. Bake 7-8 minutes at 350 degrees.
Granny Nelva's Pecan Creams
2 ½ cups sugar
½ cup canned milk
1 tsp. vanilla
½ cup Karo
¼ lb. oleo
2 cups pecans
Combine sugar, milk, syrup and oleo and bring to boil, stirring constantly. Cook until mixture reaches 225 degrees on candy thermometer. Remove from heat and add vanilla and pecans. Beat until thick. Drop onto wax paper by the spoonful.
½ cup canned milk
1 tsp. vanilla
½ cup Karo
¼ lb. oleo
2 cups pecans
Combine sugar, milk, syrup and oleo and bring to boil, stirring constantly. Cook until mixture reaches 225 degrees on candy thermometer. Remove from heat and add vanilla and pecans. Beat until thick. Drop onto wax paper by the spoonful.
Giant Cowboy Cookies
Submitted by: D'Lyn Biggs
Ingredients
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter, at room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla extract
2 cups rolled oats
2 1/2 cups total mix-ins: semisweet chocolate chips, M&M's, chopped walnuts or other nuts, and/or raisins or other dried fruit
Directions
1. Heat the oven to 350° F. In a large bowl, mix together the flour, baking powder, baking soda, and salt.
2. In a separate bowl, cream together the butter and both sugars, then beat in the eggs. Stir in the vanilla extract. Finally, stir in the flour mixture.
3. Using a spatula, fold in the rolled oats until thoroughly combined. Pour the desired mix-ins into separate small bowls and ask your child to select and measure 2 1/2 cups total of her favorites. She can then fold her choices into the dough.
4. Use a 1/4-cup measuring cup to transfer the cookie dough onto an ungreased baking sheet (you'll be able to fit about 6 on a sheet). Wet the bottom of a wide glass and press it onto each cookie to flatten it (alternatively, you can flour the bottom of the glass). Bake for 13 to 15 minutes or until lightly brown. Transfer the cookies to a cooling rack and let cool. Makes approximately 22 cookies.
TIP: To Prevent the dough from sticking to the glass, wet or flour the bottom of the glass frequently.
Ingredients
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter, at room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla extract
2 cups rolled oats
2 1/2 cups total mix-ins: semisweet chocolate chips, M&M's, chopped walnuts or other nuts, and/or raisins or other dried fruit
Directions
1. Heat the oven to 350° F. In a large bowl, mix together the flour, baking powder, baking soda, and salt.
2. In a separate bowl, cream together the butter and both sugars, then beat in the eggs. Stir in the vanilla extract. Finally, stir in the flour mixture.
3. Using a spatula, fold in the rolled oats until thoroughly combined. Pour the desired mix-ins into separate small bowls and ask your child to select and measure 2 1/2 cups total of her favorites. She can then fold her choices into the dough.
4. Use a 1/4-cup measuring cup to transfer the cookie dough onto an ungreased baking sheet (you'll be able to fit about 6 on a sheet). Wet the bottom of a wide glass and press it onto each cookie to flatten it (alternatively, you can flour the bottom of the glass). Bake for 13 to 15 minutes or until lightly brown. Transfer the cookies to a cooling rack and let cool. Makes approximately 22 cookies.
TIP: To Prevent the dough from sticking to the glass, wet or flour the bottom of the glass frequently.
Fat Momma's French Toast
Ingredients
1 stick margarine or butter
2 cups brown sugar
2 tablespoons corn syrup
1/2 to 3/4 cup pecans
Loaf of French Bread, cut in 1" slices
2 cups milk
5 eggs
1 teaspoon vanilla
cinnamon and granulated sugar to taste
Directions
In 13x8x2 baking dish, melt margarine or butter. (If you use a different dish, this recipe is a little unpredictable, but still works out ok.) Add brown sugar and corn syrup to melted margarine and mix well in baking dish. Sprinkle pecans (chopped if you're cheap, or halved if you're rich) on sugar/butter mixture.
Spread each slice (at least 1" thick) of French Bread heavily with cream cheese and place with cream cheese side down, on sugar/butter/pecans mixture in baking dish.
Mix together milk, eggs, and vanilla. Pour over the bread in the dish. Sprinkle cinnamon and granulated sugar to taste on top.
Cover and refrigerate overnight. Next morning, bake in 375 degree oven for about 45-60 min until puffed and lightly browned. Remove from oven and cool slightly before serving. Dust lightly with confectioner's sugar and serve.
If you're really ambitious, (and careful) you can flip this over on a serving plate before dusting on the confectioner's sugar. Be careful of the hot syrup!
1 stick margarine or butter
2 cups brown sugar
2 tablespoons corn syrup
1/2 to 3/4 cup pecans
Loaf of French Bread, cut in 1" slices
2 cups milk
5 eggs
1 teaspoon vanilla
cinnamon and granulated sugar to taste
Directions
In 13x8x2 baking dish, melt margarine or butter. (If you use a different dish, this recipe is a little unpredictable, but still works out ok.) Add brown sugar and corn syrup to melted margarine and mix well in baking dish. Sprinkle pecans (chopped if you're cheap, or halved if you're rich) on sugar/butter mixture.
Spread each slice (at least 1" thick) of French Bread heavily with cream cheese and place with cream cheese side down, on sugar/butter/pecans mixture in baking dish.
Mix together milk, eggs, and vanilla. Pour over the bread in the dish. Sprinkle cinnamon and granulated sugar to taste on top.
Cover and refrigerate overnight. Next morning, bake in 375 degree oven for about 45-60 min until puffed and lightly browned. Remove from oven and cool slightly before serving. Dust lightly with confectioner's sugar and serve.
If you're really ambitious, (and careful) you can flip this over on a serving plate before dusting on the confectioner's sugar. Be careful of the hot syrup!
Famous Chicken Spaghetti
Submitted by: D'Lyn Biggs
Note: This makes a TON of chicken spaghetti!
1 10-ounce can cream of mushroom soup
1 10-ounce can cream of celery soup
1 10-ounce can cheddar cheese soup
1 10-ounce can cream of chicken soup
1/3 cup chopped green bell pepper
¼ cup chopped onion
1 2-ounce jar chopped pimento
1 2-ounce can mushrooms
2 ounces sharp cheddar cheese, shredded
Salt and pepper to taste
3 pounds chicken, cooked, chopped
8 ounces spaghetti, cooked
½ cup grated parmesan cheese
1 2-ounce packaged sliced almonds
Combine soups, green pepper, onion, pimento, mushrooms and cheddar cheese in saucepan. Cook over low heat for 30 minutes, stirring frequently. Add salt, pepper and chicken. Cook until heated through. Stir in cooked spaghetti. Spoon into greased 9x13-inch baking dish. Sprinkle with half the parmesan cheese, almonds and remaining parmesan cheese. Bake at 350 for 30 minutes or until hot and bubbly.
Note: This makes a TON of chicken spaghetti!
1 10-ounce can cream of mushroom soup
1 10-ounce can cream of celery soup
1 10-ounce can cheddar cheese soup
1 10-ounce can cream of chicken soup
1/3 cup chopped green bell pepper
¼ cup chopped onion
1 2-ounce jar chopped pimento
1 2-ounce can mushrooms
2 ounces sharp cheddar cheese, shredded
Salt and pepper to taste
3 pounds chicken, cooked, chopped
8 ounces spaghetti, cooked
½ cup grated parmesan cheese
1 2-ounce packaged sliced almonds
Combine soups, green pepper, onion, pimento, mushrooms and cheddar cheese in saucepan. Cook over low heat for 30 minutes, stirring frequently. Add salt, pepper and chicken. Cook until heated through. Stir in cooked spaghetti. Spoon into greased 9x13-inch baking dish. Sprinkle with half the parmesan cheese, almonds and remaining parmesan cheese. Bake at 350 for 30 minutes or until hot and bubbly.
Cocoa Kiss Cookies
1 cup butter
2/3 cup sugar
1 tsp. vanilla
1 2/3 cups flour
¼ cup cocoa
1 cup chopped pecans, optional
9 ounce package chocolate Kisses
Cream butter and sugar, add vanilla. Gradually add dry ingredients and nuts. Chill. Wrap 1 teaspoon dough around each kiss and roll into a ball until completely covered. Place on a cookie sheet and bake at 375 degrees for 8 to 10 minutes. Cool slightly on the pan, then on a rack. Dust with powdered sugar if desired.
2/3 cup sugar
1 tsp. vanilla
1 2/3 cups flour
¼ cup cocoa
1 cup chopped pecans, optional
9 ounce package chocolate Kisses
Cream butter and sugar, add vanilla. Gradually add dry ingredients and nuts. Chill. Wrap 1 teaspoon dough around each kiss and roll into a ball until completely covered. Place on a cookie sheet and bake at 375 degrees for 8 to 10 minutes. Cool slightly on the pan, then on a rack. Dust with powdered sugar if desired.
Classic Pumpkin Pie
Submitted by: D'Lyn Biggs
1 ¼ cups firmly packed dark brown sugar
1 Tbs. cornstarch
½ tsp. salt
1 ½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. freshly grated nutmeg
1/8 tsp. ground cloves
2 cups pumpkin puree
3 eggs
1 cup heavy cream
1/3 cup milk
2 pre-baked and cooled deep-dish piecrusts
Preheat oven to 375 degrees. In bowl, whisk together brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add pumpkin, eggs, cream and milk; whisk to combine.
Pour filling into pre-baked piecrust; bake until center is set, 60-65 minutes, covering edges of crust with foil after 30 minutes if it browns too quickly. Transfer pie to wire rack; let cool completely, at least 2 hours, before serving.
1 ¼ cups firmly packed dark brown sugar
1 Tbs. cornstarch
½ tsp. salt
1 ½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. freshly grated nutmeg
1/8 tsp. ground cloves
2 cups pumpkin puree
3 eggs
1 cup heavy cream
1/3 cup milk
2 pre-baked and cooled deep-dish piecrusts
Preheat oven to 375 degrees. In bowl, whisk together brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add pumpkin, eggs, cream and milk; whisk to combine.
Pour filling into pre-baked piecrust; bake until center is set, 60-65 minutes, covering edges of crust with foil after 30 minutes if it browns too quickly. Transfer pie to wire rack; let cool completely, at least 2 hours, before serving.
Cheery Cookies
Submitted by: D’Lyn Biggs, M’Lys Lloyd & A’Lise Kern
In memory of our Mom, Sue Stephens
¼ cup shortening
1 cup plus 2 Tbs. flour
½ cup sugar
¼ t. soda
¼ cup margarine
1 tsp. vanilla
1 egg
¼ tsp. salt
Mix together and drop by spoonfuls. Bake 10 minutes at 400 degrees.
In memory of our Mom, Sue Stephens
¼ cup shortening
1 cup plus 2 Tbs. flour
½ cup sugar
¼ t. soda
¼ cup margarine
1 tsp. vanilla
1 egg
¼ tsp. salt
Mix together and drop by spoonfuls. Bake 10 minutes at 400 degrees.
Bobbie Anderson's Easy Toffee
40 club crackers
1 cup melted butter
1 cup brown sugar
6 squares chocolate bark
chopped pecans
Spread club crackers on foil-lined cookie sheet. Melt brown sugar in butter and drizzle over the crackers. Bake at 350 for 12 minutes. Melt chocolate bark and spread over cool crackers. Sprinkle pecans on top. Cool and break into squares.
Option: Use cinnamon graham crackers rather than Club crackers.
1 cup melted butter
1 cup brown sugar
6 squares chocolate bark
chopped pecans
Spread club crackers on foil-lined cookie sheet. Melt brown sugar in butter and drizzle over the crackers. Bake at 350 for 12 minutes. Melt chocolate bark and spread over cool crackers. Sprinkle pecans on top. Cool and break into squares.
Option: Use cinnamon graham crackers rather than Club crackers.
Almond Glazed Sugar Cookies
Submitted by: D'Lyn Biggs
Cookies:
1 cup butter, softened
¾ cup sugar
1 tsp. almond extract
2 cups all-purpose flour
½ tsp. baking powder
¼ tsp. salt
Glaze:
1 ½ cups powdered sugar
1 tsp. almond extract
4 to 5 tsp. water
Sliced almonds
Heat oven to 400 degrees. Combine butter, sugar and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed (1 to 2 minutes).
Roll dough into 1-inch balls; place 2 inches apart on cookie sheet. Flatten balls to ¼ inch thickness with the bottom of buttered glass dipped in sugar. Bake for 7 to 9 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.
Stir together all glaze ingredients in small bowl, with wire whisk. Decorate cooled cookies with glaze and sliced almonds. Glaze sets up quickly so frost and decorate a few cookies at a time.
Yield: 3 ½ dozen cookies
Cookies:
1 cup butter, softened
¾ cup sugar
1 tsp. almond extract
2 cups all-purpose flour
½ tsp. baking powder
¼ tsp. salt
Glaze:
1 ½ cups powdered sugar
1 tsp. almond extract
4 to 5 tsp. water
Sliced almonds
Heat oven to 400 degrees. Combine butter, sugar and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed (1 to 2 minutes).
Roll dough into 1-inch balls; place 2 inches apart on cookie sheet. Flatten balls to ¼ inch thickness with the bottom of buttered glass dipped in sugar. Bake for 7 to 9 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.
Stir together all glaze ingredients in small bowl, with wire whisk. Decorate cooled cookies with glaze and sliced almonds. Glaze sets up quickly so frost and decorate a few cookies at a time.
Yield: 3 ½ dozen cookies
Cake Mix Cookies
Submitted by: Carrie Donnelly
These cookies can be made with any flavor cake mix. The texture is similar to Lofthouse sugar cookies.
Makes 3 dozen.
1 18 oz pkg cake mix
1/2 Cup Vegetable Oil
2 Eggs
1/4 Cup Flour
Preheat oven to 350 Degrees.
Mix all ingredients in large mixing bowl with wooden spoon. Dough will be stiff.
Roll dough with hands into balls, place on ungreased cookie sheet, and press lightly with cup to flatten slightly.
Bake 7-9 minutes.
Let cool for 5 min before removing from cookie sheet and place on wire rack to cool.
Once cooled, frost with butter cream frosting.
Store in sealed container.
These cookies can be made with any flavor cake mix. The texture is similar to Lofthouse sugar cookies.
Makes 3 dozen.
1 18 oz pkg cake mix
1/2 Cup Vegetable Oil
2 Eggs
1/4 Cup Flour
Preheat oven to 350 Degrees.
Mix all ingredients in large mixing bowl with wooden spoon. Dough will be stiff.
Roll dough with hands into balls, place on ungreased cookie sheet, and press lightly with cup to flatten slightly.
Bake 7-9 minutes.
Let cool for 5 min before removing from cookie sheet and place on wire rack to cool.
Once cooled, frost with butter cream frosting.
Store in sealed container.
Chicken Dip
Submitted by: Lisa Street, in Memory of Marl Foreman
Ingredients:
2- 12 ounce cans of cooked chicken breast—drained and shredded
2-6 ounce plain yogurt
2-15 ounce cans of red beans
2 cups of Mexican (White) Cheese
1-4 ounce can of chopped Chile peppers
1-4 ounce fine minced black olives
1 packet of taco seasoning
Directions:
Drain and shred both cans of chicken breast. Place in large bowl.
Add in all of the other ingredients (drain the red beans) and mix away!!
Want to make it spicier? Add in a 4 ounce can of chopped jalapenos
Ingredients:
2- 12 ounce cans of cooked chicken breast—drained and shredded
2-6 ounce plain yogurt
2-15 ounce cans of red beans
2 cups of Mexican (White) Cheese
1-4 ounce can of chopped Chile peppers
1-4 ounce fine minced black olives
1 packet of taco seasoning
Directions:
Drain and shred both cans of chicken breast. Place in large bowl.
Add in all of the other ingredients (drain the red beans) and mix away!!
Want to make it spicier? Add in a 4 ounce can of chopped jalapenos
Banana Cake with Cream Cheese Frosting
Submitted by: Lisa Street, in Memory of Beryl Pressley
¾ cup butter
2 1/8 cups sugar
3 large eggs
2 teaspoons of vanilla
3 cups flour
1 ½ teaspoons of baking soda
¼ teaspoon salt
1 ½ cups of buttermilk
2 teaspoons of lemon juice
1 ½ cups mashed ripe bananas
Frosting:
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
3 ½ cups powdered sugar
1 teaspoon vanilla
Optional: Chopped Walnuts
Directions:
Preheat oven to 275 degrees
Grease and flour 9x13 pan
In a small bowl, mix mashed banana with lemon juice; set aside
In a medium bowl, cream ¾ cup of butter & 2 1/8 cups sugar until light & fluffy
Beat in eggs, one at a time, then stir in 2 tsp vanilla
Beat in the flour mixture alternately with the buttermilk*
Stir in banana mixture
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted comes out clean
Remove from the oven and place directly into freezer for 45 minutes (will make cake very moist)
For the frosting, cream the butter and cream cheese until smooth
Beat in 1 tsp of vanilla
Add powdered sugar and beat on low until combined, then on high speed until frosting is smooth.
Spread on cooled cake
Sprinkle chopped walnuts over top of frosting, if desired.
*If you do not have buttermilk you can mix use 1.5 cups of milk with 1 tablespoon of lemon juice. Let it set for at least 10 minutes.
Baking time may vary based on individual ovens. On average it’s 1 hour, but for me it takes 1.5 hours. So check it while it’s baking.
¾ cup butter
2 1/8 cups sugar
3 large eggs
2 teaspoons of vanilla
3 cups flour
1 ½ teaspoons of baking soda
¼ teaspoon salt
1 ½ cups of buttermilk
2 teaspoons of lemon juice
1 ½ cups mashed ripe bananas
Frosting:
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
3 ½ cups powdered sugar
1 teaspoon vanilla
Optional: Chopped Walnuts
Directions:
Preheat oven to 275 degrees
Grease and flour 9x13 pan
In a small bowl, mix mashed banana with lemon juice; set aside
In a medium bowl, cream ¾ cup of butter & 2 1/8 cups sugar until light & fluffy
Beat in eggs, one at a time, then stir in 2 tsp vanilla
Beat in the flour mixture alternately with the buttermilk*
Stir in banana mixture
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted comes out clean
Remove from the oven and place directly into freezer for 45 minutes (will make cake very moist)
For the frosting, cream the butter and cream cheese until smooth
Beat in 1 tsp of vanilla
Add powdered sugar and beat on low until combined, then on high speed until frosting is smooth.
Spread on cooled cake
Sprinkle chopped walnuts over top of frosting, if desired.
*If you do not have buttermilk you can mix use 1.5 cups of milk with 1 tablespoon of lemon juice. Let it set for at least 10 minutes.
Baking time may vary based on individual ovens. On average it’s 1 hour, but for me it takes 1.5 hours. So check it while it’s baking.
Cranberry Relish
Submitted by: Lois Ferrara
3 Cups of Chopped Fresh Cranberries (I use a tiny food processor)
2 Tablespoons of Minced Fresh Ginger
1/3 Cup of Chopped Cilantro
2 Tablespoons of Finely Minced Fresh Jalapenos
¼ Cup Chopped Green Onion
1 Clove of Minced Fresh Garlic (I use a mini-grater like one used for nutmeg)
2 Tablespoons of Fresh Lemon Juice (approx. one medium ripe lemon)
½ Cup Sugar (can start with ¼ cup and add to taste)
Mix all ingredients and enjoy!
3 Cups of Chopped Fresh Cranberries (I use a tiny food processor)
2 Tablespoons of Minced Fresh Ginger
1/3 Cup of Chopped Cilantro
2 Tablespoons of Finely Minced Fresh Jalapenos
¼ Cup Chopped Green Onion
1 Clove of Minced Fresh Garlic (I use a mini-grater like one used for nutmeg)
2 Tablespoons of Fresh Lemon Juice (approx. one medium ripe lemon)
½ Cup Sugar (can start with ¼ cup and add to taste)
Mix all ingredients and enjoy!
Pumpkin Dump Cake
Submitted by: D'Lyn Biggs
15 oz. can pumpkin
4 eggs
1 1/2 c. sugar
1/2 tsp. nutmeg
2 tsp. cinnamon
12 oz. can evaporated milk
1 box yellow cake mix
1-2 sicks butter, melted
Mix pumpkin, eggs, sugar, nutmeg, cinnamon and milk together and put in 9 x 13" pan. Sprinkle dry cake mix on top of mixture. Pour butter on top of dry cake mix (a thin layer).
Bake at 350 for 45 minutes or until golden brown.
Serve with Cool Whip.
15 oz. can pumpkin
4 eggs
1 1/2 c. sugar
1/2 tsp. nutmeg
2 tsp. cinnamon
12 oz. can evaporated milk
1 box yellow cake mix
1-2 sicks butter, melted
Mix pumpkin, eggs, sugar, nutmeg, cinnamon and milk together and put in 9 x 13" pan. Sprinkle dry cake mix on top of mixture. Pour butter on top of dry cake mix (a thin layer).
Bake at 350 for 45 minutes or until golden brown.
Serve with Cool Whip.
Pumpkin Gooey Butter Cake
From: Tobi Daman
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg 8 tablespoons butter, melted
Filling: 1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg 8 tablespoons butter, melted
Filling: 1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Deviled Eggs
By way of Linda West
For 6 hard-boiled eggs:
1/4 cup salad dressing
1 tsp vinegar
1 tsp mustard
1/2 tsp salt
Dash of pepper
Mix ingredients together until smooth. Mix in mashed egg yolks and mix until smooth. Fill egg whites. I use a Pampered Chef Easy Accent Decorator and it makes the job go fast and the eggs are "good looking".
These eggs are for Sue Stephens - Mom of D'Lyn Biggs. Sue and I lived across the hall from each other at Lubbock Christian College and she was secretary to my husband Monte for 26 years. Any time we were going to a pot luck together, Sue always asked "Are you bringing your eggs?" Yes, Sue, I'm bringing my eggs!
For 6 hard-boiled eggs:
1/4 cup salad dressing
1 tsp vinegar
1 tsp mustard
1/2 tsp salt
Dash of pepper
Mix ingredients together until smooth. Mix in mashed egg yolks and mix until smooth. Fill egg whites. I use a Pampered Chef Easy Accent Decorator and it makes the job go fast and the eggs are "good looking".
These eggs are for Sue Stephens - Mom of D'Lyn Biggs. Sue and I lived across the hall from each other at Lubbock Christian College and she was secretary to my husband Monte for 26 years. Any time we were going to a pot luck together, Sue always asked "Are you bringing your eggs?" Yes, Sue, I'm bringing my eggs!
Snickerdoodles
Submitted by: Cissa Newberry
Mix thoroughly:
2 cups soft shortening (part butter)
3 cups sugar
4 eggs
Sift together and stir in:
5 1/2 cups flour
4 tsp. baking soda
1/2 tsp. salt
Heat oven to 400.
Roll into balls the size of small walnuts.
Roll in mixture of 2 T. sugar and 2 tsp. cinnamon.
Place 2 inches apart on ungreased baking sheet.
Bake until lightly browned, but still soft.
Bake 8-10 minutes.
Mix thoroughly:
2 cups soft shortening (part butter)
3 cups sugar
4 eggs
Sift together and stir in:
5 1/2 cups flour
4 tsp. baking soda
1/2 tsp. salt
Heat oven to 400.
Roll into balls the size of small walnuts.
Roll in mixture of 2 T. sugar and 2 tsp. cinnamon.
Place 2 inches apart on ungreased baking sheet.
Bake until lightly browned, but still soft.
Bake 8-10 minutes.
Welcome to Cooking for the Cure!
This idea started off as a fundraising cookbook. But with life being as crazy as it is, we're trying a new approach.
We hope you'll enjoy browsing our recipes, stories and bits of wisdom -- and that you'll take the time to make a donation to the Breast Cancer 3-Day while you're here. The 3-Day is a 60-mile adventure, buffet or ministry opportunity, depending on how you look at it. We'll walk 20 miles a day for three days, beginning on November 7, 2008 -- at Southfork Ranch just north of Dallas.
To walk, each of us must raise $2200. It's a big task, but this is a big disease, and it's going to take more than a big effort to put an end to breast cancer.
Every one of the walkers on our team has a "story." For some, theirs is that they've beat breast cancer and are celebrating by doing something huge. Other walkers have lost loved ones or had cancer scares themselves. And then there are the ones whose motivation is to stop cancer before their stories are written.
We hope you enjoy Cooking for the Cure.
Many Blessings,
The Team Tiara Walkers
We hope you'll enjoy browsing our recipes, stories and bits of wisdom -- and that you'll take the time to make a donation to the Breast Cancer 3-Day while you're here. The 3-Day is a 60-mile adventure, buffet or ministry opportunity, depending on how you look at it. We'll walk 20 miles a day for three days, beginning on November 7, 2008 -- at Southfork Ranch just north of Dallas.
To walk, each of us must raise $2200. It's a big task, but this is a big disease, and it's going to take more than a big effort to put an end to breast cancer.
Every one of the walkers on our team has a "story." For some, theirs is that they've beat breast cancer and are celebrating by doing something huge. Other walkers have lost loved ones or had cancer scares themselves. And then there are the ones whose motivation is to stop cancer before their stories are written.
We hope you enjoy Cooking for the Cure.
Many Blessings,
The Team Tiara Walkers
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