8 oz. package of Cream Cheese
7 oz. jar of Marshmallow Cream
Mix softened Cream Cheese with Marshmallow Cream and serve with fruit.
(Pam Morris recipe)
Friday, July 23, 2010
EMPANADAS
Dough:
3 cups flour
3 TBSP butter
Water (enough to make dough)
Knead about 5 min. then roll out on a floured table and cut into circles.
Filling:
1 or 2 lbs. Hamburger
1/2 can green olives
1/2 can black olives
1 onion (diced)
1/4 cup Pimento (diced)
Black Pepper (to taste)
Chili powder (to taste)
Cumin (to taste)
Garlic salt (to taste)
2 cups raisins
3 hard boiled eggs
Brown hamburger and onions. Drain off grease. Add everything else and mix well. Roll out dough and cut in circles. Place some of the filling in the middle and pinch the sides together. Fry in about 2 in. of oil until golden brown. Drain on paper towels.
Virginia St. John recipe
3 cups flour
3 TBSP butter
Water (enough to make dough)
Knead about 5 min. then roll out on a floured table and cut into circles.
Filling:
1 or 2 lbs. Hamburger
1/2 can green olives
1/2 can black olives
1 onion (diced)
1/4 cup Pimento (diced)
Black Pepper (to taste)
Chili powder (to taste)
Cumin (to taste)
Garlic salt (to taste)
2 cups raisins
3 hard boiled eggs
Brown hamburger and onions. Drain off grease. Add everything else and mix well. Roll out dough and cut in circles. Place some of the filling in the middle and pinch the sides together. Fry in about 2 in. of oil until golden brown. Drain on paper towels.
Virginia St. John recipe
SNOWBALL COOKIES
Cream together: 1 cup of margarine or butter, 1/2 cup sugar, 1 egg yolk.
Add 2 cups flour and 1 cup chopped nuts (I use walnuts), and mix well.
Pinch off a small piece of dough and roll it in 1 inch ball and put on a cookie sheet.
Bake 350 deg. for 10 to 12 min.
Cool and roll in powdered sugar. (I put my cookies in a plastic bag with powdered sugar and shake it).
Virginia St. John recipe
Add 2 cups flour and 1 cup chopped nuts (I use walnuts), and mix well.
Pinch off a small piece of dough and roll it in 1 inch ball and put on a cookie sheet.
Bake 350 deg. for 10 to 12 min.
Cool and roll in powdered sugar. (I put my cookies in a plastic bag with powdered sugar and shake it).
Virginia St. John recipe
Friday, July 16, 2010
STRAWBERRY SPINACH SALAD!
2 pkg. European Ready-Pac baby spinach (Von’s market)
1 (12 oz.) baskets medium size strawberries
Dressing:
¾ cup vegetable oil
6 Tbsp. apple cider vinegar
3 tsp. finely chopped onion
6 Tbsp. sugar
1 ½ Tbsp. sesame seeds
1 ½ Tbsp. poppy seeds
Scant ½ tsp. Worcestershire sauce
Scant ½ tsp. paprika
Break stems off of spinach leaves and discard. Re-store spinach leaves in plastic bag in refrigerator. Just before serving, wash and hull strawberries; cut them in halves. Toss spinach with dressing which you have shaken well, then add strawberries and toss again gently.
If you like, you can serve spinach on a salad plate, then add a pretty arrangement of strawberries on top instead of tossing them with the spinach.
Dressing: Mix together. Make several days ahead in a jar and keep refrigerated. Shake frequently.
(I have seen this salad made with just about anything added – blueberries and chicken, nuts, bean sprouts, mandarin oranges, Chinese noodles.
(LINDA'S RECIPE - FROM LYNN HOPKINS)
1 (12 oz.) baskets medium size strawberries
Dressing:
¾ cup vegetable oil
6 Tbsp. apple cider vinegar
3 tsp. finely chopped onion
6 Tbsp. sugar
1 ½ Tbsp. sesame seeds
1 ½ Tbsp. poppy seeds
Scant ½ tsp. Worcestershire sauce
Scant ½ tsp. paprika
Break stems off of spinach leaves and discard. Re-store spinach leaves in plastic bag in refrigerator. Just before serving, wash and hull strawberries; cut them in halves. Toss spinach with dressing which you have shaken well, then add strawberries and toss again gently.
If you like, you can serve spinach on a salad plate, then add a pretty arrangement of strawberries on top instead of tossing them with the spinach.
Dressing: Mix together. Make several days ahead in a jar and keep refrigerated. Shake frequently.
(I have seen this salad made with just about anything added – blueberries and chicken, nuts, bean sprouts, mandarin oranges, Chinese noodles.
(LINDA'S RECIPE - FROM LYNN HOPKINS)
HOLIDAY SALAD!
Salad
2 heads green leaf (ruffled) lettuce – it has maroon tips
1 to 2 Medium sized crisp red apples (unpeeled), cut into good sized chunks)
4 oz. crumbled feta cheese
2 cups dried cranberries (craisins by Ocean Spray)
3 green onions, sliced
Dressing (prepare 1 day ahead of time)
¾ cup extra virgin olive oil
3 Tbsp. Fresh lemon juice
3 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
3 Tbsp. sugar or 2 Tbsp. sugar and 1 Tbsp. honey
1 Tbsp. water
1/8 tsp. salt
1/8 tsp. pepper
One day ahead, wash lettuce leaves individually and shake as much water out as possible. Place a long length (3 or 4 sheets) of connecting paper towels on dry counter. Lay a single layer of lettuce leaves on top. Place another length of paper toweling on top, then another layer of lettuce, etc., ending with paper toweling. Roll the whole thing up, jelly role fashion, then wrap another length of paper toweling from end to end. Secure and place in a plastic bag in refrigerator until serving time.
Toast pecans in preheated 350 degree oven on cookie sheet for 6 to 8 minutes. (Can be done ahead of time) Near serving time, prepare apples and keep in lemon juice. Tear lettuce into bite-sized pieces and toss with remaining ingredients, drain lemon juice from apples first. Shake dressing well and toss with salad. (Serves 8 to 12)
(LINDA'S RECIPE - FROM LYNN HOPKIN)
2 heads green leaf (ruffled) lettuce – it has maroon tips
1 to 2 Medium sized crisp red apples (unpeeled), cut into good sized chunks)
4 oz. crumbled feta cheese
2 cups dried cranberries (craisins by Ocean Spray)
3 green onions, sliced
Dressing (prepare 1 day ahead of time)
¾ cup extra virgin olive oil
3 Tbsp. Fresh lemon juice
3 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
3 Tbsp. sugar or 2 Tbsp. sugar and 1 Tbsp. honey
1 Tbsp. water
1/8 tsp. salt
1/8 tsp. pepper
One day ahead, wash lettuce leaves individually and shake as much water out as possible. Place a long length (3 or 4 sheets) of connecting paper towels on dry counter. Lay a single layer of lettuce leaves on top. Place another length of paper toweling on top, then another layer of lettuce, etc., ending with paper toweling. Roll the whole thing up, jelly role fashion, then wrap another length of paper toweling from end to end. Secure and place in a plastic bag in refrigerator until serving time.
Toast pecans in preheated 350 degree oven on cookie sheet for 6 to 8 minutes. (Can be done ahead of time) Near serving time, prepare apples and keep in lemon juice. Tear lettuce into bite-sized pieces and toss with remaining ingredients, drain lemon juice from apples first. Shake dressing well and toss with salad. (Serves 8 to 12)
(LINDA'S RECIPE - FROM LYNN HOPKIN)
WARM BEAN DIP
1 sm. Onion, chopped ½ tsp. chili powder
2 garlic cloves, minced ¼ c. shredded Mexican cheese blend
1 tsp. canola or vegetable oil or cheddar cheese
1 (15-ox) can black beans, rinsed, drained ¼ c. minced fresh cilantro or parsley
½ c. diced fresh tomato 1 T. lime juice
1/3 c. picante sauce tortilla chips
½ tsp. ground cumin
In a large nonstick skillet sauté onion and garlic in oil until tender. Add the beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder. Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips. Yield: 2 cups.
(LINDA'S RECIPE FROM INTERNET)
2 garlic cloves, minced ¼ c. shredded Mexican cheese blend
1 tsp. canola or vegetable oil or cheddar cheese
1 (15-ox) can black beans, rinsed, drained ¼ c. minced fresh cilantro or parsley
½ c. diced fresh tomato 1 T. lime juice
1/3 c. picante sauce tortilla chips
½ tsp. ground cumin
In a large nonstick skillet sauté onion and garlic in oil until tender. Add the beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder. Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips. Yield: 2 cups.
(LINDA'S RECIPE FROM INTERNET)
MEXICAN CHUTNEY
1 can black beans, drained 1 bunch cilantro
1 can corn, drained Juice of 1 lime
4 Roma tomatoes, finely chopped little bit salt & pepper
1 handful red onion, finely chopped 2 jalapenos, finely chopped (opt.)
1-2 avocados cut up (opt.)
Serve cold with tortilla chips.
(LINDA'S RECIPE - FROM INTERNET)
I went to Red's BBQ and they had my chutney (exact recipe) topped with samon. It was fantastic. Very healthy.
1 can corn, drained Juice of 1 lime
4 Roma tomatoes, finely chopped little bit salt & pepper
1 handful red onion, finely chopped 2 jalapenos, finely chopped (opt.)
1-2 avocados cut up (opt.)
Serve cold with tortilla chips.
(LINDA'S RECIPE - FROM INTERNET)
I went to Red's BBQ and they had my chutney (exact recipe) topped with samon. It was fantastic. Very healthy.
SOURDOUGH FAN APPITIZER
Sourdough round loaf 1 lb Monterey Jack or cheddar cheese
2 T. poppy seed (pre-shredded saves time)
1 cube butter or margarine 3 green onions, sliced
Preheat oven to 350. Cut the bread into 1 inch slices. Do not cut all the way through bottom crust. Turn and cut across the slices, making squares. Melt the butter. Stir in the poppy seed and onions. Pour the butter mixture over the bread evenly. Place the cheese between the slices of bread, filling each gap. Bake on a cookie sheet at 350 deg. For 15 min. or until cheese is melted. Cover with foil and bake for 10 more minutes. (I like to use the mini sourdough rounds freshly baked at Vons)
(LINDA'S RECIPE FROM INTERNET)
2 T. poppy seed (pre-shredded saves time)
1 cube butter or margarine 3 green onions, sliced
Preheat oven to 350. Cut the bread into 1 inch slices. Do not cut all the way through bottom crust. Turn and cut across the slices, making squares. Melt the butter. Stir in the poppy seed and onions. Pour the butter mixture over the bread evenly. Place the cheese between the slices of bread, filling each gap. Bake on a cookie sheet at 350 deg. For 15 min. or until cheese is melted. Cover with foil and bake for 10 more minutes. (I like to use the mini sourdough rounds freshly baked at Vons)
(LINDA'S RECIPE FROM INTERNET)
SPRITZ COOKIES - CHRISTMAS TIME COOKIE PRESS
2 cups butter, room temperature*
1 cup granulated sugar
1 egg, well beaten
1 teaspoon vanilla extract
4 cups sifted all-purpose flour
* You must use butter in this recipe. The secret of a great spritz cookie is dough that is for enough to press or pipe yet sturdy enough to hold it shape in the oven. It must be butter.
Preheat oven to 375 degrees
(LINDA'S RECIPE - FROM PILLSBURY)
1 cup granulated sugar
1 egg, well beaten
1 teaspoon vanilla extract
4 cups sifted all-purpose flour
* You must use butter in this recipe. The secret of a great spritz cookie is dough that is for enough to press or pipe yet sturdy enough to hold it shape in the oven. It must be butter.
Preheat oven to 375 degrees
(LINDA'S RECIPE - FROM PILLSBURY)
APPLE CHEESE CAKE
Crust
3 ½ C. Nilla Wafers
¾ C. unsalted butter (Mix wafers & butter, press in 12 in pan lined with waxed paper.)
Filling
6 Bricks Cream Cheese softened
3 ½ c. Sugar
4 eggs
4 large green apples peeled/cored/sliced
½ c. unsalted butter
Melt butter over medium/medium high heat. Add 2 c. sugar and apples and cook until slightly tender and caramelized. Drain apples – save juice.
In mixer w/ paddle, mix cream cheese until fluffy, add sugar – whip – add eggs 1 at a time – add reserved juice. Mix all until well incorporated.
(crust)
Line apples on bottom of pan, our cream cheese mixture over, cook at 250 – for 1 ½ hours (or so) over water bath. (A water bath is a pan of water under the cake)
Turn off oven when done. Open door for 20 minutes. Close door, leave in oven for 4 more hours, if possible. Freeze or refrigerate.
Carmel sauce over top right before serving.
(LINDA'S RECIPE - FROM MISSY BENSON)
3 ½ C. Nilla Wafers
¾ C. unsalted butter (Mix wafers & butter, press in 12 in pan lined with waxed paper.)
Filling
6 Bricks Cream Cheese softened
3 ½ c. Sugar
4 eggs
4 large green apples peeled/cored/sliced
½ c. unsalted butter
Melt butter over medium/medium high heat. Add 2 c. sugar and apples and cook until slightly tender and caramelized. Drain apples – save juice.
In mixer w/ paddle, mix cream cheese until fluffy, add sugar – whip – add eggs 1 at a time – add reserved juice. Mix all until well incorporated.
(crust)
Line apples on bottom of pan, our cream cheese mixture over, cook at 250 – for 1 ½ hours (or so) over water bath. (A water bath is a pan of water under the cake)
Turn off oven when done. Open door for 20 minutes. Close door, leave in oven for 4 more hours, if possible. Freeze or refrigerate.
Carmel sauce over top right before serving.
(LINDA'S RECIPE - FROM MISSY BENSON)
MISSISSIPPI'S SPICE MUFFINS
1 c. soft butter
2 c. granulated sugar
2 eggs
2 c. applesauce (unsweetened)
3 tsp. ground cinnamon
2 tsp. ground allspice
1 tsp. ground cloves
1 tsp. salt
2 tsp. baking soda
4 cups flour
Powdered sugar
Cream butter and granulated sugar; add eggs, one and a time. Mix in applesauce and spices. Sift together salt, soda, and flour. Add to applesauce mixture and beat well. Pour into lightly greased muffin pans. Sprinkle with powdered sugar. Bake at 350 degrees for 8 to 10 minutes.
Done when toothpick comes out clean.
(LINDA'S RECIPE - FROM JANET WITT)
2 c. granulated sugar
2 eggs
2 c. applesauce (unsweetened)
3 tsp. ground cinnamon
2 tsp. ground allspice
1 tsp. ground cloves
1 tsp. salt
2 tsp. baking soda
4 cups flour
Powdered sugar
Cream butter and granulated sugar; add eggs, one and a time. Mix in applesauce and spices. Sift together salt, soda, and flour. Add to applesauce mixture and beat well. Pour into lightly greased muffin pans. Sprinkle with powdered sugar. Bake at 350 degrees for 8 to 10 minutes.
Done when toothpick comes out clean.
(LINDA'S RECIPE - FROM JANET WITT)
CARROT APPLE CAKE - YUMMY!
I make this cake as 2 rounds. (For moist cake, don’t overbake)
Ingredients
1 ½ cups sugar
1 ½ cups vegetable oil
3 eggs
2 tsps vanilla
2 cups sifted all-purpose flour
2 tsps. Cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups shredded carrots
1 cup chopped apples
1 cup golden raisins
1 cup chopped pecans
Frosting – 1 container Betty Crocker “Rich and Creamy” cream Cheese Frosting.
Preparation.
Combine first 4 ingredients in bowl. Sift dry ingred. And add to mixture. Pour into 2 greased and wax paper lined 9-inch cake p ans. Bake 350 for 35 to 40 minutes until center of cake is firm to touch. Cool 10 min. Remove from pans and cool on rack. I like to wrap the cake in plastic wrap and freeze it before frosting. Cake can be frozen for 2 weeks with no problems.
(LINDA'S RECIPE FROM INTERNET)
Ingredients
1 ½ cups sugar
1 ½ cups vegetable oil
3 eggs
2 tsps vanilla
2 cups sifted all-purpose flour
2 tsps. Cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups shredded carrots
1 cup chopped apples
1 cup golden raisins
1 cup chopped pecans
Frosting – 1 container Betty Crocker “Rich and Creamy” cream Cheese Frosting.
Preparation.
Combine first 4 ingredients in bowl. Sift dry ingred. And add to mixture. Pour into 2 greased and wax paper lined 9-inch cake p ans. Bake 350 for 35 to 40 minutes until center of cake is firm to touch. Cool 10 min. Remove from pans and cool on rack. I like to wrap the cake in plastic wrap and freeze it before frosting. Cake can be frozen for 2 weeks with no problems.
(LINDA'S RECIPE FROM INTERNET)
LEMON CAKE
1 pkg. yellow cake mix (or I use lemon cake mix)
1 oz lemon jello
¾ c. salad oil
¾ c. water
4 eggs
Topping for lemon cake
2 c. sifted powdered sugar
2 tsp. oil
3 to 4 Tbsp. lemon juice from fresh lemons (can include zest)
Combine cake first 5 ingred. Beat 4 minutes. Pour into 9x13 pan. Bake 350 degrees for 35 to 40 minutes. Test with toothpick.
While cake is baking, mix together topping ingredients. When cake is done, poke holes in top with fork. Pour Lemon Topping over warm cake and let cool.
(LEMON CAKE - FROM HOLLIE TOLLIVER)
1 oz lemon jello
¾ c. salad oil
¾ c. water
4 eggs
Topping for lemon cake
2 c. sifted powdered sugar
2 tsp. oil
3 to 4 Tbsp. lemon juice from fresh lemons (can include zest)
Combine cake first 5 ingred. Beat 4 minutes. Pour into 9x13 pan. Bake 350 degrees for 35 to 40 minutes. Test with toothpick.
While cake is baking, mix together topping ingredients. When cake is done, poke holes in top with fork. Pour Lemon Topping over warm cake and let cool.
(LEMON CAKE - FROM HOLLIE TOLLIVER)
MINI CHEESE CAKES
Vanilla wafers (18)
2 (8 oz) pkg. cream cheese
¾ c. sugar
2 eggs
1 Tbsp. Lemon Juice
Fill layer in cupcake liners. Fill 2/3 full bake 350 for 15 to 20 minutes. Top will cherry pie filling (Comstock).
(LINDA'S RECIPE FROM CREAM CHEESE RECIPE INSIDE BOX)
2 (8 oz) pkg. cream cheese
¾ c. sugar
2 eggs
1 Tbsp. Lemon Juice
Fill layer in cupcake liners. Fill 2/3 full bake 350 for 15 to 20 minutes. Top will cherry pie filling (Comstock).
(LINDA'S RECIPE FROM CREAM CHEESE RECIPE INSIDE BOX)
JANI'S BING BARS
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups rice crispy cereal
1 cup chocolate chips
1 cup butterscotch chips
In a large saucepan combine sugar and corn syrup; Bring just to a boil over medium heat. Remove from heat; Stir in peanut butter, mix in cereal. Press into greased 9x13 pan. Melt chocolate and butterscotch chips over hot water. Spread over cereal mixture. Chill 15 minutes, then cut into ½ in bars.
Jerri Harry puts only chocolate chips, and then rolls like a jelly roll, then wraps in wax paper. Yum!
(JANI JONES RECIPE)
1 cup light corn syrup
1 cup peanut butter
6 cups rice crispy cereal
1 cup chocolate chips
1 cup butterscotch chips
In a large saucepan combine sugar and corn syrup; Bring just to a boil over medium heat. Remove from heat; Stir in peanut butter, mix in cereal. Press into greased 9x13 pan. Melt chocolate and butterscotch chips over hot water. Spread over cereal mixture. Chill 15 minutes, then cut into ½ in bars.
Jerri Harry puts only chocolate chips, and then rolls like a jelly roll, then wraps in wax paper. Yum!
(JANI JONES RECIPE)
CARMEL CORN
1 can sweetened condensed milk
½ c. light corn syrup
1 ¼ c. brown sugar, firmly packed
½ sq. butter
6 qt. popcorn
Cook first 4 ingred. To soft ball stage. Pour over popcorn.
(LINDA'S RECIPE - FROM PAM STEEL)
½ c. light corn syrup
1 ¼ c. brown sugar, firmly packed
½ sq. butter
6 qt. popcorn
Cook first 4 ingred. To soft ball stage. Pour over popcorn.
(LINDA'S RECIPE - FROM PAM STEEL)
FOOLS TOFFEE
1 c. butter
1 c. packed dark brown sugar
36 saltine crackers
11 ½ oz milk chocolate chips
Cover a 10x15 inch pan with foil and butter lightly. Place a singer layer of saltines on foil close together. Blend butter and brown sugar over medium-high heat until boiling and boil for 4 minutes. Pour butter mixture over crackers, spreading evenly. Bake 375 for 5 minutes. Immediately sprinkle chocolate chips on top. Allow to soften and spread evenly over cooked crackers. (Optional – sprinkle with nuts. Refrigerate until cool. Break into pieces and store in container in refrigerator)
(LINDA'S RECIPE - FROM APRIL LUDLOW)
1 c. packed dark brown sugar
36 saltine crackers
11 ½ oz milk chocolate chips
Cover a 10x15 inch pan with foil and butter lightly. Place a singer layer of saltines on foil close together. Blend butter and brown sugar over medium-high heat until boiling and boil for 4 minutes. Pour butter mixture over crackers, spreading evenly. Bake 375 for 5 minutes. Immediately sprinkle chocolate chips on top. Allow to soften and spread evenly over cooked crackers. (Optional – sprinkle with nuts. Refrigerate until cool. Break into pieces and store in container in refrigerator)
(LINDA'S RECIPE - FROM APRIL LUDLOW)
CHERRY OAT DESSERT SQUARES
2/3 c. sugar
2 c. chopped walnuts or pecans
2 c. quick or old-fashioned oats
1 c. butter, softened
1 ½ c all purpose flour
1 tsp cinnamon
2 cans Comstock cherry pie filling
Preheat oven to 400 degrees. In large missing bowel, mix sugar, nuts, oats, butter and flour. Cut together until crumbly. Reserve 3 cups. Press remainder into bottom of 9x13 inch baking dish. Stir cinnamon into cherry filling. Spread over crust. Sprinkle reserved crumb mixture evenly over top, press lightly. Bake for 24 to 30 minutes or until lightly browned. Cool. Cut into squares. Makes 32 squares.
(LINDA'S RECIPE - FROM LISA WUTKEE)
2 c. chopped walnuts or pecans
2 c. quick or old-fashioned oats
1 c. butter, softened
1 ½ c all purpose flour
1 tsp cinnamon
2 cans Comstock cherry pie filling
Preheat oven to 400 degrees. In large missing bowel, mix sugar, nuts, oats, butter and flour. Cut together until crumbly. Reserve 3 cups. Press remainder into bottom of 9x13 inch baking dish. Stir cinnamon into cherry filling. Spread over crust. Sprinkle reserved crumb mixture evenly over top, press lightly. Bake for 24 to 30 minutes or until lightly browned. Cool. Cut into squares. Makes 32 squares.
(LINDA'S RECIPE - FROM LISA WUTKEE)
NEIMUN MARCUS PUMPKIN CAKE
Crust
1 pkg. minus 1 c. yellow cake mix
½ c. butter
1 egg
Filling
3 c. pumpkin pie mix (1 lb. 14 oz. can)
2 eggs
2/3 c. milk
Topping
1 c. reserved cake mix
¼ c. sugar
1 tsp. cinnamon
¼ c. butter (not melted)
Grease bottom only of 13x9 inch metal pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter, and egg. Press into pan. Prepare filling by combining all ingredients until smooth. Pour over crust. For topping, combine all ingredients, cutting in butter until crumbly. Sprinkle evenly over filling. Bake at 350 degrees for 45 to 50 min. until knife inserted near center comes out clean. Served topped with Cool Whip.
(LINDA'S RECIPE - FROM LAURIE TAYLOR)
1 pkg. minus 1 c. yellow cake mix
½ c. butter
1 egg
Filling
3 c. pumpkin pie mix (1 lb. 14 oz. can)
2 eggs
2/3 c. milk
Topping
1 c. reserved cake mix
¼ c. sugar
1 tsp. cinnamon
¼ c. butter (not melted)
Grease bottom only of 13x9 inch metal pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter, and egg. Press into pan. Prepare filling by combining all ingredients until smooth. Pour over crust. For topping, combine all ingredients, cutting in butter until crumbly. Sprinkle evenly over filling. Bake at 350 degrees for 45 to 50 min. until knife inserted near center comes out clean. Served topped with Cool Whip.
(LINDA'S RECIPE - FROM LAURIE TAYLOR)
LEMON MERINGUE PIE
1 cup sugar
¼ cup corn starch
1 ½ cups cold water
3 egg yolks slightly beaten
2 drops of yellow food coloring
Lemon zest
¼ cup lemon juice
1 Tbsp. butter
1 baked pie crust
3 egg whites
½ tsp vanilla
¼ tsp. cream of tarter
6 Tbsp. sugar
Preheat 350 oven
• In medium saucepan combine 1 cup sugar and corn starch.
• Gradually stir in water until smooth. Wisk in egg yolks.
• Stirring constantly, bring to a boil over medium heat and boil for 1 minute.
• Remove from heat. Stir in coloring, lemon rind and juice and the butter.
• Spoon hot filing into baked pie shell
• In a small bowl, beat egg whites and vanilla and cream of tarter until soft peaks form.
• Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved.
• Spread meringue over hot filing, sealing to edge of pastry.
• Bake at 350 for 10-15 minutes, or until meringue is golden
• Cool. Before cutting into meringue, dip knife in water. No need to dry knife.
(LINDA'S RECIPE FROM BETTER HOMES AND GARDENS)
¼ cup corn starch
1 ½ cups cold water
3 egg yolks slightly beaten
2 drops of yellow food coloring
Lemon zest
¼ cup lemon juice
1 Tbsp. butter
1 baked pie crust
3 egg whites
½ tsp vanilla
¼ tsp. cream of tarter
6 Tbsp. sugar
Preheat 350 oven
• In medium saucepan combine 1 cup sugar and corn starch.
• Gradually stir in water until smooth. Wisk in egg yolks.
• Stirring constantly, bring to a boil over medium heat and boil for 1 minute.
• Remove from heat. Stir in coloring, lemon rind and juice and the butter.
• Spoon hot filing into baked pie shell
• In a small bowl, beat egg whites and vanilla and cream of tarter until soft peaks form.
• Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved.
• Spread meringue over hot filing, sealing to edge of pastry.
• Bake at 350 for 10-15 minutes, or until meringue is golden
• Cool. Before cutting into meringue, dip knife in water. No need to dry knife.
(LINDA'S RECIPE FROM BETTER HOMES AND GARDENS)
GRANDMA ST.JOHN'S LEMON PIE
1 lg. frozen pink lemonade
1 can sweetened condensed milk
1 lg. carton cool whip
2 – 8 inch Graham Cracker crust
Thaw lemonade and cool whip. Mix lemonade, cool whip and condensed milk together until smooth. Pour mixture into two graham cracker crusts.
(GRANDMA ST.JOHN'S RECIPE)
1 can sweetened condensed milk
1 lg. carton cool whip
2 – 8 inch Graham Cracker crust
Thaw lemonade and cool whip. Mix lemonade, cool whip and condensed milk together until smooth. Pour mixture into two graham cracker crusts.
(GRANDMA ST.JOHN'S RECIPE)
BRENNEN'S FAMOUS LEMONADE
1 cup sugar
1 cup lemon juice
5 cups water
(variations – Add – watermelon, grenadine, raspberries, strawberries, peppermint stix, red or hots.
(BRENNEN'S RECIPE)
1 cup lemon juice
5 cups water
(variations – Add – watermelon, grenadine, raspberries, strawberries, peppermint stix, red or hots.
(BRENNEN'S RECIPE)
CHILI POT PIE
1 lb ground beef
1 cup onion
1 package frenches taco seasoning
1 can Spaghetti sauce
1 sm. can chopped olives (minced)
½ can corn
1 block grated sharp cheese
1 package corn tortillas (butter each tortilla lightly on each side)
Brown onion, set aside. Brown ground beef, drain. Add onion, and the rest of the ingredients (except cheese). Layer in casserole dish with buttered tortillas, sauce, then cheese as many times as it will allow. Bake 350 for 1 hour. Serve with sour cream.
(LINDA'S RECIPE - FROM JOANN HORTON)
1 cup onion
1 package frenches taco seasoning
1 can Spaghetti sauce
1 sm. can chopped olives (minced)
½ can corn
1 block grated sharp cheese
1 package corn tortillas (butter each tortilla lightly on each side)
Brown onion, set aside. Brown ground beef, drain. Add onion, and the rest of the ingredients (except cheese). Layer in casserole dish with buttered tortillas, sauce, then cheese as many times as it will allow. Bake 350 for 1 hour. Serve with sour cream.
(LINDA'S RECIPE - FROM JOANN HORTON)
EASY BBQ TRI-TIP
1 (2 ½ to 3 lb) Tri-tip, trimmed of fat
1 Tbsp. Lawry’s seasoned salt
1 Tbsp. garlic powder
1 tsp. dry mustard
1 tsp. cracked (coarse) black pepper
Mix together seasoned salt, garlic powder, mustard, and black pepper. Using all of the seasoning mix, sprinkle evenly over the tri-top on both sides, patting it into the meat.
Barbeque, covered, on one side for 10 minutes. (Set your timer!) Turn and barbeque, covered, on the other side for 8 to 10 minutes, depending upon the size of the tri-tip and how well done you like it. It will usually be medium-rare to medium. If you try to get it too well done, it will not be as moist and juicy? (Again, set your timer! – if large, 11 minutes first side and 10 second side.) Remove tri-tip and place on a plate or platter. Cover the whole thing, plate and all, with aluminum foil and seal tightly all the way around. Let set for 10 minutes. (Again set timer) Slice thinly and serve immediately with juices. (serves 4 to 6) Enjoy!
(LINDA'S RECIPE - FROM LYNN HOPKINS)
1 Tbsp. Lawry’s seasoned salt
1 Tbsp. garlic powder
1 tsp. dry mustard
1 tsp. cracked (coarse) black pepper
Mix together seasoned salt, garlic powder, mustard, and black pepper. Using all of the seasoning mix, sprinkle evenly over the tri-top on both sides, patting it into the meat.
Barbeque, covered, on one side for 10 minutes. (Set your timer!) Turn and barbeque, covered, on the other side for 8 to 10 minutes, depending upon the size of the tri-tip and how well done you like it. It will usually be medium-rare to medium. If you try to get it too well done, it will not be as moist and juicy? (Again, set your timer! – if large, 11 minutes first side and 10 second side.) Remove tri-tip and place on a plate or platter. Cover the whole thing, plate and all, with aluminum foil and seal tightly all the way around. Let set for 10 minutes. (Again set timer) Slice thinly and serve immediately with juices. (serves 4 to 6) Enjoy!
(LINDA'S RECIPE - FROM LYNN HOPKINS)
APPLE PIE FILLING
½ cup white sugar
1 Tb. Cornstarch
½ cup water
½ tsp. vanilla extract.
1 tsp. cinnamon (if desired – I like it)
6 cups peeled, cored and sliced apples (or more)
In medium saucepan, combine white sugar, cornstarch, water and vanilla. (Add ¼ tsp cinnamon if desired.) Cook, stirring, until thick and clear, approx. 10 min. Pour over apples, in pie crust. Cover with crust or crumbs. Bake
(LINDA'S RECIPE - FROM INTERNET)
1 Tb. Cornstarch
½ cup water
½ tsp. vanilla extract.
1 tsp. cinnamon (if desired – I like it)
6 cups peeled, cored and sliced apples (or more)
In medium saucepan, combine white sugar, cornstarch, water and vanilla. (Add ¼ tsp cinnamon if desired.) Cook, stirring, until thick and clear, approx. 10 min. Pour over apples, in pie crust. Cover with crust or crumbs. Bake
(LINDA'S RECIPE - FROM INTERNET)
SOFT SUGAR COOKIES - THE BEST!!!
Cookie Dough
1 cup butter
1 ½ cups sugar
2 eggs
1 tsp. vanilla
½ tsp. lemon or almond extract
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
3 cups all purpose flour
Frosting – (this is an excellent frosting. Don’t save time and use a can of frosting! Trust me!
2 cups powdered sugar
1/3 cups butter, softened
½ Tsp. vanilla (I like imitation)
1 to 2 Tbs. half & half or milk
Food coloring
Preheat 350 oven. Combine cookie dough ingredients in order, mixing after each. Refrigerate, roll and cut into desired shapes. Bake 6 to 11 min. depending on sizes. Cookies should be soft but fully cooked. Catch them just before they brown. Frost when cooled.
(I love red-hots baked onto these cookies or shake colored sprinkles on top if you run out of time to frost them.)
(LINDA'S RECIPE - PILLSBURY RECIPE)
1 cup butter
1 ½ cups sugar
2 eggs
1 tsp. vanilla
½ tsp. lemon or almond extract
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
3 cups all purpose flour
Frosting – (this is an excellent frosting. Don’t save time and use a can of frosting! Trust me!
2 cups powdered sugar
1/3 cups butter, softened
½ Tsp. vanilla (I like imitation)
1 to 2 Tbs. half & half or milk
Food coloring
Preheat 350 oven. Combine cookie dough ingredients in order, mixing after each. Refrigerate, roll and cut into desired shapes. Bake 6 to 11 min. depending on sizes. Cookies should be soft but fully cooked. Catch them just before they brown. Frost when cooled.
(I love red-hots baked onto these cookies or shake colored sprinkles on top if you run out of time to frost them.)
(LINDA'S RECIPE - PILLSBURY RECIPE)
LINDA'S FAMOUS GARLIC BREAD
(The first thing gone at all family events)
Preheat 350 degree oven.
Von’s bakery fresh “Artezian French Bread” (Any bread will do, but this is my favorite.)
Real Butter (only)
Garlic Powder (not salt)
Kraft Parmesan Cheese
Lawry’s Seasoned Salt
Buy Von’s bakery fresh Artezian French Bread. Cut into two sides. Place on cookie sheet (insides up.) Butter both pieces generously. Sprinkle with garlic powder, then generously sprinkle with Kraft parmesan cheese, and finally Lawry’s Seasoned Salt. Bake 350 deg. till crispy. cut into individual serving sizes. Place in towel lined basket. Flip tops of towel over bread to keep warm.
(LINDA'S RECIPE)
Preheat 350 degree oven.
Von’s bakery fresh “Artezian French Bread” (Any bread will do, but this is my favorite.)
Real Butter (only)
Garlic Powder (not salt)
Kraft Parmesan Cheese
Lawry’s Seasoned Salt
Buy Von’s bakery fresh Artezian French Bread. Cut into two sides. Place on cookie sheet (insides up.) Butter both pieces generously. Sprinkle with garlic powder, then generously sprinkle with Kraft parmesan cheese, and finally Lawry’s Seasoned Salt. Bake 350 deg. till crispy. cut into individual serving sizes. Place in towel lined basket. Flip tops of towel over bread to keep warm.
(LINDA'S RECIPE)
HOT CHILI CHEESE DIP
1 (15 oz.) can chili without beans (I like Hormel)
8 oz. cream cheese block
Mix room temperature cheese with chili. Heat in medium sauce pan. Serve with corn chips.
(LINDA'S RECIPE)
8 oz. cream cheese block
Mix room temperature cheese with chili. Heat in medium sauce pan. Serve with corn chips.
(LINDA'S RECIPE)
COUNTRY STYLE RIBS
3 to 5 lbs Farmer Style pork spareribs (boneless)
1 large onion, sliced
1 c. catsup
1 c. water
1 tsp. salt
2 Tbsp. Worcestershire sauce
¼ C. vinegar
1/3 cup brown sugar
2 tsp. dry mustard
1 tsp. paprika
Cut ribs into serving sizes. Place all in ingredients in crock pot except meat and mix. Then place meat in mixture. Cook on medium or high for 5 hours mixing occasionally.
(LINDA'S RECIPE FROM YEARS AGO)
1 large onion, sliced
1 c. catsup
1 c. water
1 tsp. salt
2 Tbsp. Worcestershire sauce
¼ C. vinegar
1/3 cup brown sugar
2 tsp. dry mustard
1 tsp. paprika
Cut ribs into serving sizes. Place all in ingredients in crock pot except meat and mix. Then place meat in mixture. Cook on medium or high for 5 hours mixing occasionally.
(LINDA'S RECIPE FROM YEARS AGO)
LEMON BARS
Crust
2 c. flour
1 c. butter
½ c. powdered sugar
½ c. tsp. salt
Lemon top
4 eggs
2 c. sugar
1 tsp. baking powder
4 Tbsp. flour
6 Tbsp. lemon juice (I usually put a bit more in because I like mine tart)
¼ tsp. lemon extract (optional)
½ tsp. lemon zest (optional)
Mix 2 cups flour, butter, powdered sugar, and salt. Pat into a 9x13 inch greased pan. Bake 350 for 20 min. Cool. Beat 4 eggs, sugar, baking powder, flour, lemon juice, and lemon extract together. Pour egg mixture on crust. Bake at 350 degrees for 20 to 25 minutes. (Center should not be fairly firm, not sloshy) When cool, dust with powdered sugar and cut into bars.
(LINDA'S RECIPE - FROM YEARS AGO)
2 c. flour
1 c. butter
½ c. powdered sugar
½ c. tsp. salt
Lemon top
4 eggs
2 c. sugar
1 tsp. baking powder
4 Tbsp. flour
6 Tbsp. lemon juice (I usually put a bit more in because I like mine tart)
¼ tsp. lemon extract (optional)
½ tsp. lemon zest (optional)
Mix 2 cups flour, butter, powdered sugar, and salt. Pat into a 9x13 inch greased pan. Bake 350 for 20 min. Cool. Beat 4 eggs, sugar, baking powder, flour, lemon juice, and lemon extract together. Pour egg mixture on crust. Bake at 350 degrees for 20 to 25 minutes. (Center should not be fairly firm, not sloshy) When cool, dust with powdered sugar and cut into bars.
(LINDA'S RECIPE - FROM YEARS AGO)
SWEET AND SOUR CHICKEN
3 lbs chicken breasts washed and cut into pieces.
Cornstarch
Egg
(Roll each piece of chicken in cornstarch to cover all sides, then roll in egg. Fry until golden brown)
Sauce
¾ cup sugar (I use 1 cup sugar)
½ cup vinegar
¼ cup water
Dash of salt
3 to 4 Tbsp. catsup
1 Tbsp. soy sauce
Mix sauce in order given. Pour sauce over chicken (in a 9x13 inch pan) and bake in 325 degree oven for 1 hour. Serve with white rice.
(Linda's recipe - from Lucy Ashton)
Cornstarch
Egg
(Roll each piece of chicken in cornstarch to cover all sides, then roll in egg. Fry until golden brown)
Sauce
¾ cup sugar (I use 1 cup sugar)
½ cup vinegar
¼ cup water
Dash of salt
3 to 4 Tbsp. catsup
1 Tbsp. soy sauce
Mix sauce in order given. Pour sauce over chicken (in a 9x13 inch pan) and bake in 325 degree oven for 1 hour. Serve with white rice.
(Linda's recipe - from Lucy Ashton)
HOT FUDGE
1 can sweet and condensed milk
1 tsp. vanilla
3 to 4 squares unsweetened chocolate
(or semi sweet chocolate chips would work, they just don’t melt as well)
Melt in double boiler or over very low heat stirring constantly. When fully mixed and heated, serve over ice cream or any dessert. (Yum!)
(Linda's Recipe - my cousin Melissa Cannon's Grandpa Cannon's recipe)
1 tsp. vanilla
3 to 4 squares unsweetened chocolate
(or semi sweet chocolate chips would work, they just don’t melt as well)
Melt in double boiler or over very low heat stirring constantly. When fully mixed and heated, serve over ice cream or any dessert. (Yum!)
(Linda's Recipe - my cousin Melissa Cannon's Grandpa Cannon's recipe)
BANANA CON LECHE - ARGENTINA
Mix all together in blender:
1 banana
1 cup milk
1 cup ice
2 Tbsp sugar
(GRAMPA ST.JOHN'S RECIPE FROM ARGENTINE MISSION)
1 banana
1 cup milk
1 cup ice
2 Tbsp sugar
(GRAMPA ST.JOHN'S RECIPE FROM ARGENTINE MISSION)
PITTA ROLLS
2 ½ Tbsp. dry yeast
2/3 cup oil
2/3 cup sugar
8 cups flour
2 cups luke warm water (105 to 115 degrees)
2 tsp. salt
4 eggs
(set whole eggs in warm water to take off chill)
Put ½ cup of the water into small mixing bowl, sprinkle yeast and a dash of sugar on top of water, stir until dissolved.
In Kitchen Aid, beat eggs, sugar, oil and salt until eggs are slightly lighter in color.
When yeast if foamy, add remaining 1 ½ cups water. Then add to egg mixture. Mix on speed 2 just till mixed.
Add 5 cups of flour, one cup at a time, mixing after each on speed two.
Replace mixing tool on kitchen Aid with dough hook. Then add remaining flour one cup at a time, mixing after each on speed two, till dough clings to hook. Then kneed two min. longer till dough is smooth and elastic.
Put dough in oiled bowl, turn and cover with oil. Cover with towel. Raise in warm place till dough is doubled (approx 1 hr.) (Do not kneed at this point.)
Take 1/3 of the dough and roll into 14 in. circles on floured surface. Brush with melted butter. (This helps them hold their crescent shape and not raise into a big formless ball.) Cut like pizza into 16 pieces. Roll-up into crescents, wide side to small point. Grease cookie sheet. Cover cresents with towel and place in warm place for final rise. Will double in size (1 hr). Bake 400 degree oven for 8 to 9 min. I like mine just browned.
This recipe can also make two braids of bread. For braided bread I frost with 2 cups powdered sugar, ½ tsp. vanilla, 1/3 c. butter and 4 to Tbsp. milk (or more if drizzeling).
(Linda's Recipe - From Linda Pitta)
Monday, July 12, 2010
CHOCOLATE NUT STREUSEL CAKE
3/4 cup sugar
1/4 cup oil
1 egg
1/2 cup milk
1 1/2 cup flour
2 tsp. baking powder
1/2 tsp. salt
chocolate chips.
Topping:
1/2 cup brown sugar
2 Tbsp. melted butter
2 tsp. flour
1/2 cup chopped nuts
2 tsp. cinnamon
Mix sugar, oil and egg together. Stir in milk. Add mixed dry ingredients of flour, baking powder and salt to previous mixture. Pour into greased square brownie glass or metal pan. To make topping, melt butter, then add brown sugar, flour and cinnamon. Evenly spread over first mixture. Top with chocolate chips and nuts. (nuts are optional) Bake in preheated 350 degree oven for 30 to 40 minutes. Check with toothpick. Done when toothpick is clean.
(Linda's recipe from Karina Cusworth) - My kids favorite!
1/4 cup oil
1 egg
1/2 cup milk
1 1/2 cup flour
2 tsp. baking powder
1/2 tsp. salt
chocolate chips.
Topping:
1/2 cup brown sugar
2 Tbsp. melted butter
2 tsp. flour
1/2 cup chopped nuts
2 tsp. cinnamon
Mix sugar, oil and egg together. Stir in milk. Add mixed dry ingredients of flour, baking powder and salt to previous mixture. Pour into greased square brownie glass or metal pan. To make topping, melt butter, then add brown sugar, flour and cinnamon. Evenly spread over first mixture. Top with chocolate chips and nuts. (nuts are optional) Bake in preheated 350 degree oven for 30 to 40 minutes. Check with toothpick. Done when toothpick is clean.
(Linda's recipe from Karina Cusworth) - My kids favorite!
MRS. FIELDS CHOCOLATE CHIP COOKIES
1 lb butter (4 cubes) not margarine
16 oz. brown sugar (2 cups)
1 1/2 cups sugar
2 Tbsp. vanilla
3 eggs
1 1/2 tsp. salt
1 1/2 tsp. baking soda
6 cups flour (or less)
24 oz chocolate chips
2 cups chopped nuts (Optional)
Combine butter and sugars. Add vanilla and eggs, salt and soda. Beat 3 minutes. Add flour. Fold in chocolate chips and nuts if desired. Roll into balls and place on parchment lined cookie sheet. Bake 350 degrees for 7 to 10 minutes. Do not over bake!!! Can be soft. Don't remove from cookie sheet until set (approx. 2 minutes). Makes 8 doz.
(Linda Horton's recipe from years ago)
16 oz. brown sugar (2 cups)
1 1/2 cups sugar
2 Tbsp. vanilla
3 eggs
1 1/2 tsp. salt
1 1/2 tsp. baking soda
6 cups flour (or less)
24 oz chocolate chips
2 cups chopped nuts (Optional)
Combine butter and sugars. Add vanilla and eggs, salt and soda. Beat 3 minutes. Add flour. Fold in chocolate chips and nuts if desired. Roll into balls and place on parchment lined cookie sheet. Bake 350 degrees for 7 to 10 minutes. Do not over bake!!! Can be soft. Don't remove from cookie sheet until set (approx. 2 minutes). Makes 8 doz.
(Linda Horton's recipe from years ago)
CINNAMON ROLLS OR DONUTS
1 cube butter softened
1/2 cup hot water
add 4 tsp. yeast
add 4 cups milk - very warm
add 3/4 cups sugar
Mix above ingredients and let set 5 minutes to let yeast work it's magic.
Then add:
3 eggs
2 tsp. salt
4 cups flour
Filling:
Butter (softened)
3 cups brown sugar
2 tsp. cinnamon
Mix together, then add 8 cups flour. Mix till well blended. Place in oiled bowl. Rise and punch down. rise and roll into flat rectangle. Spread softened butter, enough to generously cover entire rectangle. sprinkle with a mixture of 3 cups brown sugar and 2 tsp. cinnamon. Cut with string into rolls. Place in buttered pan. Rise for 30 min. Bake 350 degrees for about 30 minutes.
(Linda Horton's recipe from Kristine Pettingill)
1/2 cup hot water
add 4 tsp. yeast
add 4 cups milk - very warm
add 3/4 cups sugar
Mix above ingredients and let set 5 minutes to let yeast work it's magic.
Then add:
3 eggs
2 tsp. salt
4 cups flour
Filling:
Butter (softened)
3 cups brown sugar
2 tsp. cinnamon
Mix together, then add 8 cups flour. Mix till well blended. Place in oiled bowl. Rise and punch down. rise and roll into flat rectangle. Spread softened butter, enough to generously cover entire rectangle. sprinkle with a mixture of 3 cups brown sugar and 2 tsp. cinnamon. Cut with string into rolls. Place in buttered pan. Rise for 30 min. Bake 350 degrees for about 30 minutes.
(Linda Horton's recipe from Kristine Pettingill)
CHOCOLATE HOLIDAY COOKIES (CUT OUT COOKIES)!
1/2 cup butter softened
1/3 cup sugar
1 egg
1 tsp. vanilla
1 1/2 cups flour
2/3 cups Ghirardelli Sweet Ground Chocolate
1/2 tsp. baking powder
1/4 tsp. salt
(this makes a small batch. I double or triple this recipe!)
Glaze:
1/2 cup Ghirardelli Sweet Ground Chocolate
2 Tbsp. butter
2/3 Tbsp. water
1/2 tsp. vanilla
3/4 cup powdered sugar
(chips or sprinkles for decoration if desired)
In large bowl, beat butter, sugar, egg, and vanilla until well blended. Add (combined) flour, chocolate, baking powder, salt, and mix well. Cover and chill about one hour.
On lightly floured surface, roll dough to 1/4 inch thickness. Cut into desired shapes. Bake on ungreased, parchment lined cookie sheets at 325 degrees for 5 to 7 minutes until just set.
Glaze - melt butter over low heat. Remove. Add chocolate, 2 Tbsp. water, stir till smooth. Add vanilla. Gradually add powdered sugar, stirring till smooth. Add more water to desired consistency if unsatisfied.
(Linda Horton's recipe from Janet Carpenter)
1/3 cup sugar
1 egg
1 tsp. vanilla
1 1/2 cups flour
2/3 cups Ghirardelli Sweet Ground Chocolate
1/2 tsp. baking powder
1/4 tsp. salt
(this makes a small batch. I double or triple this recipe!)
Glaze:
1/2 cup Ghirardelli Sweet Ground Chocolate
2 Tbsp. butter
2/3 Tbsp. water
1/2 tsp. vanilla
3/4 cup powdered sugar
(chips or sprinkles for decoration if desired)
In large bowl, beat butter, sugar, egg, and vanilla until well blended. Add (combined) flour, chocolate, baking powder, salt, and mix well. Cover and chill about one hour.
On lightly floured surface, roll dough to 1/4 inch thickness. Cut into desired shapes. Bake on ungreased, parchment lined cookie sheets at 325 degrees for 5 to 7 minutes until just set.
Glaze - melt butter over low heat. Remove. Add chocolate, 2 Tbsp. water, stir till smooth. Add vanilla. Gradually add powdered sugar, stirring till smooth. Add more water to desired consistency if unsatisfied.
(Linda Horton's recipe from Janet Carpenter)
PUMPKIN CAKE LOAF
3 1/2 cups flour
3 cups sugar
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 1/2 tsp. salt
4 eggs beaten
1 cup vegetable oil
2/3 cup water
2 cups canned pumpkin
Mix all ingredients (flour last). Grease metal loaf pan w/flour spray. Bake in preheated 350 degree oven for 45 min. or until toothpick inserted in middle comes out clean. (Do not overbake)
Frosting for top of pumpkin cake loaf:
1 pkg. cream cheese
1 box powdered sugar
2 tsp. vanilla
1/2 cup butter
3 to 4 Tbsp. milk
(Linda's recipe from Alayne Horton)
3 cups sugar
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 1/2 tsp. salt
4 eggs beaten
1 cup vegetable oil
2/3 cup water
2 cups canned pumpkin
Mix all ingredients (flour last). Grease metal loaf pan w/flour spray. Bake in preheated 350 degree oven for 45 min. or until toothpick inserted in middle comes out clean. (Do not overbake)
Frosting for top of pumpkin cake loaf:
1 pkg. cream cheese
1 box powdered sugar
2 tsp. vanilla
1/2 cup butter
3 to 4 Tbsp. milk
(Linda's recipe from Alayne Horton)
HAWAIIAN CHICKEN
3 chicken breasts (cut into bite sized pieces)
1 lg. onion - chunked
1 bell pepper - chunked
1 can tomato sauce (15 oz)
1 can pineapple (no sugar added)
3/4 cup brown sugar
2 medium carrots (sliced into medium/thin slices)
Cut up chicken breasts into bite sized pieces and fry in oil, stirring frequently until chicken is almost fully cooked. Add onion, carrots and bell peppers and cook for five more minutes. Then stir in tomato sauce, juice from pineapple and brown sugar. Cover and simmer 1/2 hour no longer. Add 1/2 of the chunked pineapple and simmer and add'l 10 minutes. Serve over white rice.
(Jani Jone's recipe)
1 lg. onion - chunked
1 bell pepper - chunked
1 can tomato sauce (15 oz)
1 can pineapple (no sugar added)
3/4 cup brown sugar
2 medium carrots (sliced into medium/thin slices)
Cut up chicken breasts into bite sized pieces and fry in oil, stirring frequently until chicken is almost fully cooked. Add onion, carrots and bell peppers and cook for five more minutes. Then stir in tomato sauce, juice from pineapple and brown sugar. Cover and simmer 1/2 hour no longer. Add 1/2 of the chunked pineapple and simmer and add'l 10 minutes. Serve over white rice.
(Jani Jone's recipe)
MICROWAVE FUDGE
4 cups sugar
1 12 oz. can evaporated milk
1 oz. water
1 cup butter
1 lg. package chocolate chips
1 7 oz jar marshmallow creme
1 tsp. vanilla
Combine sugar, milk, water, and butter in 4 quart microwavable bowl. Microwave for 19 min. on HIGH. Stir. Microwave 10 min. more on HIGH. Stir in chocolate chips and marshmallow creme. Blend well. Add nuts and vanilla. Pour into buttered pan. Cool. Cut into squares.
(Our most favorite version of this recipe is to substitute Wilton's white melting chips for chocolate chips and add chopped pecans!!!) Trust me... it's great!
(Linda's recipe from jar years ago)
1 12 oz. can evaporated milk
1 oz. water
1 cup butter
1 lg. package chocolate chips
1 7 oz jar marshmallow creme
1 tsp. vanilla
Combine sugar, milk, water, and butter in 4 quart microwavable bowl. Microwave for 19 min. on HIGH. Stir. Microwave 10 min. more on HIGH. Stir in chocolate chips and marshmallow creme. Blend well. Add nuts and vanilla. Pour into buttered pan. Cool. Cut into squares.
(Our most favorite version of this recipe is to substitute Wilton's white melting chips for chocolate chips and add chopped pecans!!!) Trust me... it's great!
(Linda's recipe from jar years ago)
FLANK STEAK ROLL-UP WITH NOODLES
1 1/2 pounds flank steak
1/2 tsp. Thyme
1/4 tsp. Basil
3 1/2 cups Tomatoes (1 No. 2 1/2 can)
2 tsp. salt
1 1/2 tsp. chili powder
3 Tbsp. butter
1/4 tsp. Sage
3 Tbsp. oil
1 onion (chopped)
1/4 tsp. pepper
1 clove garlic cut in half
1/4 cup chopped Parsley
1 sm. can tomato paste
1 pkg. whide egg noodles (12 oz.)
Pound steak. Spread with butter; sprinkle with herbs (thyme, basil, chili powder, sage), Roll as jelly roll, tie with string to keep shape. Brown in hot oil. Add tomatoes, tomato paste, onion, salt, pepper, chili powder, garlic. Cover; simmer 1 1/2 hours till meat is tender, sauce thick. Remove garlic. Cook noodles in boiling salted water. drain then butter noodles. Add half parsley to noodles. Take steak roll from sauce. Remove string, slice 1/2 inch thick (pinwheel style). Arrange noodles on hot platter. Place rolls on noodles; spoon sauce over. Garnish with parsley. Makes 6 servings.
(Virginia St. John's recipe)
1/2 tsp. Thyme
1/4 tsp. Basil
3 1/2 cups Tomatoes (1 No. 2 1/2 can)
2 tsp. salt
1 1/2 tsp. chili powder
3 Tbsp. butter
1/4 tsp. Sage
3 Tbsp. oil
1 onion (chopped)
1/4 tsp. pepper
1 clove garlic cut in half
1/4 cup chopped Parsley
1 sm. can tomato paste
1 pkg. whide egg noodles (12 oz.)
Pound steak. Spread with butter; sprinkle with herbs (thyme, basil, chili powder, sage), Roll as jelly roll, tie with string to keep shape. Brown in hot oil. Add tomatoes, tomato paste, onion, salt, pepper, chili powder, garlic. Cover; simmer 1 1/2 hours till meat is tender, sauce thick. Remove garlic. Cook noodles in boiling salted water. drain then butter noodles. Add half parsley to noodles. Take steak roll from sauce. Remove string, slice 1/2 inch thick (pinwheel style). Arrange noodles on hot platter. Place rolls on noodles; spoon sauce over. Garnish with parsley. Makes 6 servings.
(Virginia St. John's recipe)
ORANGE JELLO SALAD
2 boxes of tapioca pudding
3 cups water
1 lg. box orange Jello
2 sm. cans mandrarin oranges (with juice)
1 cup Cool Whip (or more!)
Place 2 boxes of tapioca pudding in 3 cups of water and bring to a boil. Remove from heat and add 1 large box of Orange Jello, 2 sm. cans of mandarin oranges and 1 cup of Cool Whip - mix well. Pour in dish, chill till solid.
(Linda's recipe from Barbara McFadden)
3 cups water
1 lg. box orange Jello
2 sm. cans mandrarin oranges (with juice)
1 cup Cool Whip (or more!)
Place 2 boxes of tapioca pudding in 3 cups of water and bring to a boil. Remove from heat and add 1 large box of Orange Jello, 2 sm. cans of mandarin oranges and 1 cup of Cool Whip - mix well. Pour in dish, chill till solid.
(Linda's recipe from Barbara McFadden)
CRAB SALAD RECIPE
8 oz. pkg cream cheese
1/2 cup mayo
1/4 cup chopped celery
1/4 cup chopped green onions (white part to some green)
2 Tbsp. lemon juice (fresh)
1 cup crab meat (I like Safeway brand - imitation)
Mix in blender cream cheese and mayo. Add the rest of the ingredients and mix well. Put in a air tight container and chill at least 3 hours before serving. Serve with Ritz crackers.
(Linda's recipe)
1/2 cup mayo
1/4 cup chopped celery
1/4 cup chopped green onions (white part to some green)
2 Tbsp. lemon juice (fresh)
1 cup crab meat (I like Safeway brand - imitation)
Mix in blender cream cheese and mayo. Add the rest of the ingredients and mix well. Put in a air tight container and chill at least 3 hours before serving. Serve with Ritz crackers.
(Linda's recipe)
BASIC QUICHE
9 inch pie crust (unbaked)
1 1/2 to 2 cups filling ingredients
5 eggs
1 1/2 cups light cream
1/4 to 1/2 tsp. herb or seasonings
1/2 tsp. salt
Spread filling ingredients into a pie shell. Beat together eggs and combine with cream and desired seasonings. Pour the custard mixture over the filling in a pastry lined dish. Bake in 350 degree oven for 35 to 40 minutes until a knife inserted near center comes out clean. Let stand for 5 to 10 minutes before cutting into wedges (until set) to serve.
Filling ingredients:
I use a mixture of grated swiss and cheddar cheese.
* I like green diced Ortega chillies (one small can per quiche) and diced ham.
* I also like to but in steamed (softened) vegetables, sauteed mushrooms and onions.
This recipe can be made the day before and reheated the next day to serve at parties. Just cover with foil to prevent crust from burning.
(Linda's recipe found on internet years ago.)
1 1/2 to 2 cups filling ingredients
5 eggs
1 1/2 cups light cream
1/4 to 1/2 tsp. herb or seasonings
1/2 tsp. salt
Spread filling ingredients into a pie shell. Beat together eggs and combine with cream and desired seasonings. Pour the custard mixture over the filling in a pastry lined dish. Bake in 350 degree oven for 35 to 40 minutes until a knife inserted near center comes out clean. Let stand for 5 to 10 minutes before cutting into wedges (until set) to serve.
Filling ingredients:
I use a mixture of grated swiss and cheddar cheese.
* I like green diced Ortega chillies (one small can per quiche) and diced ham.
* I also like to but in steamed (softened) vegetables, sauteed mushrooms and onions.
This recipe can be made the day before and reheated the next day to serve at parties. Just cover with foil to prevent crust from burning.
(Linda's recipe found on internet years ago.)
CREPES
Ingredients (batter):
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions
1) In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2) Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3) Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. (Makes 8 crepes)
(Linda's recipe from Kelli's blog)
SOUR CREAM BANANA BREAD!
1 1/2 cups sugar
1 cup sour cream
1/2 cup real butter (melted)
2 eggs
1 1/2 cups mashed bananas (the riper the better)
2 tsp. vanilla
2 cups flour
1 tsp. salt
1 tsp. baking soda
1/2 cups chopped nuts (optional)
Mix all ingredients. Pour into greased floured bread pans. Place in preheated 350 degree oven. Bake until light brown 20-25 minutes. Cool. Eat and enjoy the yum!
(Linda's recipe from Debra Hart)
1 cup sour cream
1/2 cup real butter (melted)
2 eggs
1 1/2 cups mashed bananas (the riper the better)
2 tsp. vanilla
2 cups flour
1 tsp. salt
1 tsp. baking soda
1/2 cups chopped nuts (optional)
Mix all ingredients. Pour into greased floured bread pans. Place in preheated 350 degree oven. Bake until light brown 20-25 minutes. Cool. Eat and enjoy the yum!
(Linda's recipe from Debra Hart)
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