Deviled eggs
32 hardboiled eggs
1 cup Mayo
¼ cup of lemon juice
½ cup of spicy pickle relish
1 tablespoon onion powder
½ tsp cyan
½ tsp of white pepper
Salt to taste
Spice up to desire with
Sriracha
Top with sprinkle of Cajun seasoning
Chicken with Cheese, Garlic, Butter, Mushroom Stuffed
Chicken with sauce!
Ingredients:
Chicken:
·
8 chicken breasts, skinless and boneless
·
The breasts can be left two connected
together in a butterfly shape.
·
4 tablespoons of butter
·
4 cloves of minced garlic
·
5 oz of thin sliced brown mushrooms
·
Salt and pepper, to season
·
1 teaspoon onion powder
·
1 teaspoon fresh chopped and ground up
parsley
·
1/2 teaspoon of fresh chopped and ground up
oregano
·
8 slices(or shredded) mozzarella cheese
·
1/4 cup fresh grated parmesan cheese
Garlic Parmesan Cream Sauce:
·
2 tablespoon olive oil
·
3 oz of finely sliced brown mushrooms
·
2 large cloves minced garlic
·
1 tablespoon Dijon mustard
·
1-1/2 cups half and half or use reduced fat
cream or evaporated milk*
·
1/4 cup of chicken stock.
·
1/2 cup finely grated fresh Parmesan cheese
·
Salt and pepper, to your tastes
·
2 tablespoon fresh chopped and ground up
parsley
·
1 tablespoon fresh chopped and ground up
oregano
(I use a separate special grinder for herbs.)
Instructions:
Chicken:
1.
Preheat oven to 200°C or 400°F.
2.
Melt butter in a large pan or skillet over
medium heat. Add garlic and sauté until fragrant (about 1 minute). Add
in mushrooms, salt and pepper (to your tastes), and parsley and oregano.
Cook while stirring occasionally until mushrooms are soft. Set aside and
allow to cool while preparing your chicken.
3.
Take chicken breasts and pound flat (approx.
1/2in). Pat breasts dry with a paper towel. Season both sides of each
breast with salt, pepper, onion powder and parsley and oregano. Rub each
piece to evenly coat in seasoning.
4.
On four of the breasts, place 2 slices of
mozzarella (or similar amount of shredded) onto each of the four
breasts. Divide the mushroom mixture into four equal portions and cover
those 4 breasts with the mushroom mixture on top of the mozzarella. Top
the mushroom mixture with parmesan cheese per breast. Place the other 4
plain breasts on top of those breasts. Tie them up by going around and
around down the length of the breasts with cotton string.
5.
Place chicken in a baking pan that is
sprayed with Pam. Cover pan with foil and cook in preheated oven until
done (160 degrees inside meat.)
Sauce:
1.
Fry the mushrooms in a pan with olive oil
(or butter) until soft. Reduce heat to low heat, and add the mustard,
garlic, and half and half (or cream).
2.
Bring the sauce to a gentle simmer and add
parmesan cheese, and chicken stock. Season with a salt and pepper to
your taste. Add in the parsley and oregano. Allow the sauce to simmer
until the parmesan cheese has melted and the mixture is reduced to
thicker consistency. Stir constantly to keep from burning.
When chicken is finished cooking, cut off string, and cut into slices.
Pour sauce over them. Enjoy.
________________________________________________________________________________________________________________________________
Just add a variety of different goodies to your tin. Maybe 6
with bacon, onion &
cheese and 6 with spinach, mushrooms and ham. You can't mess
this up! In the
morning, just grab a couple from your ziploc and nuke them
and away you go! No
unhealthy trip to fast food places. Lots of variations
Enjoy! Yield - 12 muffins
1/2 pound ground Italian pork or turkey sausage
4 ounces frozen chopped broccoli florets
1/2 cup shredded cheddar cheese
12 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
12 parchment paper muffin wrappers or 12 silicone muffin
cups
Directions
Preheat oven to 350 degrees F.
Heat skillet over medium heat. Add sausage and cool until no
longer pink.
In a microwave—safe bowl, microwave frozen broccoli florets
until thawed
(approximately 4 minutes) and drain.
If using a muffin tin, line tin with parchment paper
wrappers. If using silicone
muffin cups, place cups on a baking sheet lined with foil (to
catch any egg
overflow and making clean up easier).
In a large bowl, combine sausage, broccoli and cheese. Spoon
mixture into cups,
filling them 2J3 of the way, leaving room to add the egg
mixture.
In another bowl with a pour spout, beat together 12 eggs. Add
salt and pepper.
Pour egg mixture into each muffin cup, being careful to leave
a little room (1/4
inch or so) at the hop.
Bake 25 minutes, or until muffins have risen and are firm.
Homemade Ice Cream
5 eggs
2 ¼ cups Sugar
1 Can Carnation Evaporated Milk
1 Can Eagle Brand Milk
1 tsp vanilla
½ gallon whole milk
Mix together sugar and eggs. Add evaporated milk and Eagle Brand milk.
Add vanilla, and then add the milk. Mix with mixer, pour into 4 quart ice
cream freezer. Ice and rock salt to freeze.
_____________________________________________________________________________________________________________________________________
Rocky Road
Whoppers (cookies)
1/3 cup flour
1/2 teaspoon
baking powder
1/8 teaspoon
salt
2 cups
chocolate chips – divided in half
2 tablespoons
(1/4 cup) unsalted butter
1/2 cup sugar
1 large egg
1/2 teaspoon
instant coffee powder dissolve in 1 teaspoon of water
1/2 teaspoon
vanilla
1/2 cup
walnuts, chopped
60 (about 2/3
cup) miniature marshmallows
Preheat oven to
350. Line 2 baking sheets with parchment paper.
Stir flour,
baking powder, and salt in a small bowl to blend.
Stir 1 cup
chocolate chips and butter in a medium bowl over a
saucepan of
barely simmering water until melted and smooth.
Transfer
chocolate mixture to a large bowl and set aside.
Whisk sugar,
egg, coffee fixture, and vanilla in medium bowl
unblended.
Stir egg mixture into reserved chocolate mixture.
Mix in flour
mixture just until blended. Add nuts and
remaining 1 cup
chocolate chips.
For each
cookie, drop 1 rounded tablespoon dough onto prepared
baking sheet,
spaciig 3 inches apart. Gently press 5
marshmallows
into center of each. Gently press 1 rounded
tablespoon of
dough atop each to cover the marshmallows and form
2-inch-high
mounds. Bake cookies until top is dull and feels
crusty when
touched gently, rotating baking to ensure even browning,
about 14
minutes.
Cool cookies on
baking sheet 15 minutes.
Transfer to
rack and cool completely.
Tony’s Town Square Restaurant ....Walt Disney World
Pumpkin Soup
Pumpkin
3 ½ Lbs
Curry Powder 1
Tsp
Onions (Diced) 13
Oz
Carrots (Diced) 13 Oz
Butter 4 Oz
Heavy Cream 1 Qrt
Salt To
Taste
White Pepper To Taste
Garnish
Crème Fraiche 1 Cup
Cinnamon 1 Dash
Nutmeg 1 Dash
Place all ingredients in a
pot except for the cream and let simmer for one hour.
While cooking the soup assemble garnish by mixing all together.
Puree the soup and finish with the heavy cream.
Pork Chop Casserole
======================
1 can cream of celery soup
1 can low sodium chicken broth
1 can Lesueur baby sweet peas
1 can Lesueur baby carrots
1+2/3 cup instant rice
6-8 pork chops
Parmesan Cheese
Heat oven to 425 degrees. Brown meat in frying pan with a little cooking
oil. Mix rice with cans of soup and veggies in bottom of a large baking pan.
Put meat on top of mixture and cover with layer of sprinkled parmesan
cheese. Bake in oven for 30 minutes or until rice has thickened. 6-8
servings.
Cheesy Chicken-Vegetable Bake
===============================
2 cups frozen mixed veggies, slightly thawed
2 cups water (I substitute a 14oz can of low sodium chicken broth)
1 cup cut-up cooked chicken (I use a 9.75oz can of cooked white premium
chunk chicken breast)
1 cup (4oz) shredded cheddar cheese
1 can (10.75oz) condensed cream of chicken soup
1 package (7oz) elbow macaroni (I use 2 cups of Barilla Elbows Plus)
1/2 cup bread crumbs (Italian style)
2 tablespoons butter or margarine melted
Heat oven to 350 degrees. Stir together all ingredients except bread crumbs
and butter. (I use my biggest bowl) Spoon into ungreased 8 inch square
baking dish. (I use an 8.25inch round cassarole dish with lid.) Stir
together melted butter and bread crumbs. Sprinkle over vegtable mixture.
Bake 45-55 minutes or until bubbly and golden brown. 6 Servings.
Mexican Lasagna
============
2 lbs ground chuck
1 medium onion, chopped
1 can cream of chicken soup
1 can ranch style beans
1 can Rotel diced tomatoes
1 tablespoon chili powder
6 large flour tortillas
12 oz grated cheddar cheese
garlic to taste
Brown the beef. Add onion and sauté, Add soup, beans, tomatoes and chili
powder. Add garlic salt to sauce. Grease 9x13 inch casserole and line with a
little sauce first. Cut tortillas into quarters or strips. Layer ½
tortillas, ½ sauce, and ½ cheese. Repeat layer, ending with cheese. Bake 20
minutes at 350 degrees. Can be made day ahead and refrigerated. Set out to
room temp before baking. Bake until hot and bubbly and cheese is melted. 12
Servings.
Yeast Biscuits
- 2 c. Warm Water
- 2 Pkgs. Dry yeast
- 4 Tbs. Sugar
- 1 1/2 tsp. Salt
- 5 c. Flour
- 1 1/2 tsp. Baking Powder
- 1/2 c. Powdered Milk
- 1/2 c. Butter
Combine warm water, (108 degree) sugar and yeast. Set aside to
proof. In a bowl, sift or whisk together, 1 c. flour, dry milk, salt,
and baking powder.
In a mixer bowl, cut butter and the flour mixture (above), together,
scraping bowl to make sure all ingredients are blended. Add yeast
mixture and mix thoroughly. Add remaining flour, a little at a time, and
mix until cough forms a sticky ball. Turn out on a lightly floured
surface and knead 15 to 20 times until dough is elastic. Roll out to 1/2
inch, cut with cutter adn place on a lightly greased pan. Brush tops
with melted butter and let rise about 40 minutes. Bake at 450 about 10
to 12 minutes. Remove and brush tops with milted butter.
O'charley's
Loaded Potato Soup
- 1
gallon water
- 2
1/2 lbs. potatoes, peeled and cut into 1/2-inch cubes
- 1
T. chicken stock base
- 1
T. each: white pepper, salt, black pepper
- 2
11-oz. cans concentrated cheddar cheese soup
- 1
lb. butter or margarine
- 1
1/2 c. flour
- 2
c. half-and-half chives, bacon bits and parsley
Bring water to a
boil in large pot. Add potatoes to water along with chicken stock base, salt
and pepper. Cook 12 minutes, or until potatoes are about half-done. Add
cheddar cheese soup and simmer 10 minutes. Melt butter or margarine in a heavy
sauce pan. Add flour and cook over medium heat, stirring constantly, for 3 to
4 minutes. Do not brown. Whisk flour mixture into the potato mixture and bring
to a boil. Reduce heat and simmer an additional 3 to 4 minutes. Stir in
half-and-half and heat to serving temperature. Do not boil. Serve with chives,
bacon bits and parsley.
MOM'S AWESOME JERKY
4 CUP COFFEE
3 CUP TERIYAKI SAUCE
3 CUP SOY SAUCE
4 TBS ACCENT POWDER
1 CUP WORCHESCHIRE SAUCE
1 CUP LIQUID SMOKE
4 TBS WHITE PEPPER
1/2 TBS CAYENNE PEPPER
6 TBS CRUSHED GARLIC
2 TBS SEASONED SALT
2 CUP BROWN SUGAR
Slice meat thin; soak in above marinade 24 hrs; dry on oven rack with heat at lowest
setting and door propted open with wooden spoon for 8-12 hours. Line bottom of oven with
foil for easy cleanup.
Crock Pot Lasagna
Cook 1 pound lean ground beef
Add 1 tsp. dried Italian Seasoning
Set aside.
Mix 1 28 ounce jar of Light Spaghetti Sauce with 2/3 cup of water. Add a 4 1/2 ounce
can of
drained mushrooms. Stir together.
Remaining Ingredients: 9 uncooked Lasagna Noodles
1 15 ounce no fat cottage cheese
2 cups Light Mozzarella Cheese
Spray crockpot with Pam
Layer 3 uncooked noodles (broken in half)
1/3 of beef mixture, 1/3 of sauce mixture & 1/2 cottage cheese
Repeat until last layer is Mozzarella Cheese. Cover.
Cook on high for 1 hour and on low for 4 hours.
This makes (8) 7point servings
Chicken and Dumplings
4 small chicken breast
8 cups water
1 tsp. salt
1/2 tsp. white or black pepper
8 fat free flour tortillas
1 cup skim milk
Boil chicken breasts in water and seasoning.
Take chicken out, cut up flour tortillas in thin pieces and add to boiling water.
Add the milk. Boil and simmer on low until thickened. Cut chicken in small
pieces.
Add to mixture.
5 points per serving (4 servings)
Awesome Broccoli-Cheese Casserole Submitted by: Stacy
M. Polcyn
My mom used to make this easy recipe every Thanksgiving
when I was little. We kids could never get enough! It was our very favorite Thanksgiving
vegetable. If you have children, or have some coming to visit you as guests this
Thanksgiving, I guarantee that they will eat (and enjoy) this veggie dish! Even though I
rarely cook with canned condensed soups, I still make this yummy broccoli casserole during
the holiday season. It's fabulous with a Christmas ham and potatoes au gratin too. (Note:
Be sure to use sharp Cheddar cheese for a nice full flavor.) Mmmmmmm! Originally submitted
to ThanksgivingRecipe.com.
Ingredients:
1 can (10 3/4-ounce) condensed cream of mushroom soup
1 cup mayonnaise (reduced fat mayonnaise may be substituted)
1 large egg, beaten
1/4 cup finely chopped onion (optional)
3 (10-ounce) packages frozen cut broccoli
8 ounces (2 cups) grated sharp cheddar cheese
salt
ground black pepper
paprika
Directions:
1 Preheat oven to 350 degrees F (175 degrees C). Butter a 13x9x2 inch baking dish.
2 In a medium mixing bowl, whisk together condensed soup, mayonnaise, beaten egg,
and, if desired, chopped onion.
3 Place frozen broccoli into a very large mixing bowl. (I like to use my large
stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a
rubber spatula, scrape soup-mayonnaise mixture on top of broccoli and mix well. Sprinkle
on cheese and mix well. Using a rubber spatula, scrape and pour mixture into prepared
baking dish. Smooth top of casserole using spatula. Season to taste with salt, pepper, and
paprika.
4 Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour. Serve hot.
Makes 6 -8 servings
Melt In Your Mouth Pie Submitted by: Pat Heldenbrand
This makes a pretty holiday pie. For an added touch you
can tint some
coconut green and sprinkle it on top. Originally submitted to
ThanksgivingRecipe.com.
Ingredients:
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1/3 cup flaked coconut
1/3 cup chopped nuts
1 (10 ounce) can crushed pineapple, drained
1 (12 ounce) container whipped topping
1 10 inch or 2-8 inch baked and cooled pie shells
Directions:
1 Gently combine the sweetened condensed milk, lemon juice, coconut, chopped nuts
and drained crushed pineapple. Fold in the whipped topping. Pour batter into the prepared
pie shell(s). Refrigerate for several hours
before serving. Makes 1 - 10 inch pie or 2-8 inch pies
Best Rolls Ever! Submitted by: Cara A. Austin
A yeast-roll recipe which uses self-rising flour for the
most airy, delicious rolls ever! Note: the secret to these light and airy rolls is NOT
punching down the dough and NOT kneading it, plus the added lift the self-rising flour
gives.
Ingredients:
2 cups water
1 cup butter or margarine
1 cup white sugar
2 eggs
1/2 cup water
1 teaspoon white sugar
3 (.25 ounces each) packages yeast
1 teaspoon salt
7 to 7 1/2 cups self-rising flour
Directions:
1 In a large bowl place 2 cups water and butter or margarine. Microwave about 2
minutes.
2 In another bowl, mix 1 cup sugar and eggs.
3 In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar
and dissolve yeast in this.
4 Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast
water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight,
covered.
5 When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to
room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
6 Shape into rolls and place on greased sheet(s). Let rest 30 minutes.
7 Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden.
Brush with oil or butter immediately out of the oven. Makes 24 big rolls (approximately)
Holiday Red Punch Submitted by: Eleanor Johnson
A delicious Christmas red punch for everyone--children
love it.
Ingredients:
1 (28 ounce) bottle carbonated Tom Collins Mix
1 (32 ounce) bottle apple juice
1 (46 ounce) can apple red fruit punch
1 (6 ounce) can frozen pink lemonade, thawed
1 (6 ounce) can frozen lemonade, thawed
18 ounces water
red food coloring
Directions:
In a large punch bowl, combine all the ingredients. Add as much red food
coloring as desired to make it bright red. Add ice cubes or ice ring mold made by freezing
carbonated water in a 9" ring mold. Makes 34 -4 ounce servings
Grilled Chicken and Steak
Grilled chicken and steak are the stars of the summer barbecue. Evan Lobel
reveals his techniques for preparing a whole chicken and the perfectly cooked steak on the
grill. With a whole chicken, the grill temperature should be lower than for burgers or
steaks, so that the chicken can cook evenly and the outer layer won't burn. The bird will
need to be turned several times during grilling. Martha demonstrates this
"propping-up" technique: place two large eggplants on either side of the
chicken, propping it up on its side to ensure even cooking and browning. The eggplants
will cook nicely while supporting the chicken, and can later be used in recipes like baba
ghanoush.
For the perfect steak, Evan prefers grilling a New York strip, also called a Kansas City
strip or shell steak. He feels this cut of meat is superior in flavor to the porterhouse
or T-bone.
ROAST CHICKEN WITH LEMON AND ROSEMARY
Serves 3 to 4
2 small onions
2 sprigs fresh rosemary (each about 4 inches long)
2 small lemons
1 tablespoon rice-wine vinegar
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 whole chicken (3 to 3 1/2 pounds)
Vegetable-oil cooking spray
1. Thinly slice 1 onion. Strip the needles from the rosemary, and finely chop;
reserve the sprigs. Grate the zest from 1 lemon.
2. In a small glass or ceramic bowl, combine the sliced onion, chopped rosemary leaves,
lemon zest, vinegar, mustard, juice from the zested lemon, salt, and pepper. Mix well, and
set mixture aside.
3. Cut the remaining onion and lemon in half crosswise. Pierce each end with a small,
sharp knife. Insert the reserved rosemary sprigs, like skewers, through the holes in the
onion and lemon halves.
4. Rub the mustard mixture over the outside of the chicken and inside the cavities. Insert
a rosemary "skewer" in the cavity. Put the chicken in a shallow pan, cover, and
refrigerate for at least 2 hours or overnight.
5. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly coat
the grilling rack with cooking spray. The coals should be moderately hot.
6. Remove the chicken from the shallow pan, and place over the cooler part of the grill.
Cover with aluminum foil, and roast until the juices run clear when the thigh is pierced
with a fork and an instant-read thermometer registers 180 degrees when inserted into
thickest part of thigh, 1 hour 30 minutes to 1 hour 45 minutes; turn 3 or 4 times during
grilling. Add fresh coals to the fire as necessary to maintain a moderate heat. If using a
gas grill, adjust the far burner to medium.
7. Let the chicken sit 10 minutes. Remove the onion and lemon from cavity. Carve; serve.
THE PERFECT STEAK
Serves 2 to 4
2 two-and-a half-inch-thick boneless New York strip steaks (about 1 1/2
pounds each)
2 tablespoons olive oil
Coarse salt and freshly ground pepper
Vegetable-oil cooking spray
1. Drizzle both sides of the steaks with olive oil; season with salt and pepper.
2. Prepare a charcoal or gas grill, arrange coals for direct cooking. Lightly coat rack
with cooking spray. Coals should be glowing white.
3. Place the steaks on grill. For rare, cook 8 minutes per side; 10 minutes for medium
rare. Let the meat rest 1 to 2 minutes, then serve
LEON'S SAUCE
Makes about 1 1/2 cups
3 tablespoons olive oil
1/2 cup red wine, such as a dry Burgundy
2 tablespoons finely chopped garlic
1 tablespoon unsalted butter
8 ounces white button mushrooms, sliced 1/8 inch thick
10 sprigs curly parsley, chopped
2 tablespoons demi-glace
Coarse salt and freshly ground black pepper
Heat the olive oil in a medium skillet set over medium-high heat until bubbling and
hot, about 1 minute. Remove skillet from heat; add the wine, garlic, butter, mushrooms,
parsley, and demi-glace. Season with salt and pepper. Return to heat, and cook,
stirring often, until mushrooms are tender and the sauce is thick and reduced enough to
coat the back of a wooden spoon, 5 to 7 minutes. Store in an airtight container,
refrigerated, up to 1
week.
Buttery Boursin Cheese Spread
1 crushed garlic clove
2 (8 ounce) packages of cream cheese, softened
1 cup butter, softened
1 tsp. dried oregano
1/4 tsp. basil
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. white pepper
Process all ingredients in a food processor until smooth or with mixer and mixing bowl.
Yields: 3 cups, serve with crackers.
Chili Spiced Pecans
1 1/2 tbs. butter
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. black pepper
1 1/2 cups pecan halves
Preheat oven to 340*. Melt butter in medium skillet over medium heat. Add chili powder,
salt and pepper, stir to blend. Remove from heat. Add pecans and stir to coat. Transfer to
rimmed baking sheet. Bake until pecans are golden, about 8 minutes. Cool. Store in
airtight container at room temperature.
Note: Any spices you like may be substituted for your own taste. I love garlic and
other spicy flavors. This may be doubled or tripled if more pecans are needed.
Hot Crab Dip
6 tbs. cream cheese
1/2 cup mayonnaise
7 1/2 ounces canned crabmeat, drained
4 tbs. minced onion
1 tbs. lemon juice
1 tsp. crushed garlic
1/2 tsp. Tabasco sauce
Preheat oven to 350*.
Beat cream cheese and mayonnaise until smooth. Stir in crabmeat, onion, lemon juice,
garlic, and Tabasco. Spoon mixture into a small oven proof dish that has been sprayed with
cooking spray.
Bake at 350* for 20 minutes or until the sauce is bubbly. Serve with crackers, potato
chips, or corn chips. I usually double this recipe, it goes fast.
Mark's Hot Queso Cheese Dip
2lb Velveeta Cheese
2 cans Rotel Tomatoes (diced)
1 pound Jimmy Dean Sausage
Cook sausage in large 4 quart pan. Break into small pieces when cooking. Drain when
cooked. Add cheese, and Rotel. Cook slowly or in double boiler or it will stick. Stir
until cheese is melted. This may be placed in a crock pot and kept on low. Serve with corn
tortilla chips or Fritos. Serve hot.
Krispy Cheese Wafers
This is a delicious version of cheese straws. These are great for parties.
1 cup softened butter
2 cups all purpose flour
1/2 tsp. cayenne pepper
1 cup grated sharp cheddar cheese
1/2 tsp. salt
2 1/2 cups rice krispies
Preheat oven to 350* Spray cookie sheet with vegetable spray. In large bowl, stir
butter, and flour slowly with a fork. Add cayenne pepper and salt. Mix well. Add grated
cheese. Stir in rice krispies. Roll into walnut size balls and place on prepared cookie
sheet. Flatten with fork. Bake 15 - 20 minutes. Yields: 50
John's Meatball Appetizers
1/4 cup milk
2 tbs. fine dry bread crumbs
1 tbs. finely chopped onion
1/2 pound ground beef
2 tbs. water
2 tbs. soysauce
1 tbs. vegetable oil
2 tsp. granulated sugar
1/2 clove crushed garlic
1/4 tsp. ground ginger
Combine the milk, dry bread crumbs, and chopped onion. Add meat. Mix well. Shape into 3
dozen small balls. Place in shallow pan. Blend water, soysauce, vegetable oil, sugar,
garlic, and ginger. Pour over meatballs. Let stand 1 hour. Stir once or twice. Bake
meatballs in sauce, uncovered, at 350 degrees for 20 - 25 minutes. Serve hot.
This can be doubled for larger portion.
George's Mexican 7-Layer Dip
2 (101/2 oz.) cans bean dip 1 cup sour cream
3 avocados 1/2 cup mayonnaise
2 tbs. lemon juice 3 tomatoes, finely chopped
salt & pepper (to taste) 1 cup onion, finely chopped
garlic power (to taste) 2 small cans black olives (sliced)
picante sauce (to taste) 10 oz. grated cheddar cheese
1 package taco seasoning
Make guacamole by blending mashed avocados, lemon juice, salt, pepper, garlic powder,
picante sauce, and 1 tbs. taco seasoning. Make sour cream mixture by blending sour cream,
mayonnaise, and remainder of taco seasoning. Assemble dip by layering in the following
order: bean dip, guacamole, sour cream mixture, chopped onions, chopped tomatoes, sliced
black olives, cheddar cheese. This looks very pretty placed in a clear bowl.
Serve with tortilla chips or Fritos.
No-Bake Oyster Cracker Snackers
1 ounce ranch style dry salad dressing mix
2 tsp. dill weed
2 tsp. lemon pepper
1 tsp. garlic powder
1 cup vegetable oil
20 ounces oyster crackers
Combine salad dressing mix, dill weed, lemon pepper, and garlic powder in small bowl;
stir in oil until blended. Place oyster cracker in a 4 quart container (not plastic); pour
oil-herb mixture all over. Stir off and on for 2 hours until well coated.
RO*TEL Appetizer Cheese Bake
(Janet won a Blue Ribbon at the State Fair of Texas with this recipe)
1 can rotel diced tomatoes and green chilies
1 cup real mayonnaise
1 large egg, lightly beaten
1/8 tsp. pepper
1 tsp. crushed garlic
3 cups grated cheddar cheese
1 cup finely chopped onion
Drain completely, a can of Rotel Diced Tomatoes. Pat dry on paper towel to absorb all
liquid. Add egg, mayonnaise, pepper and garlic. Stir in cheese and onion. Spray one-quart
souffle dish with non-stick spray, like Baker's Joy. Spoon into dish and bake at 350
degrees for 30 minutes or until "Puffed and Golden"
Serve immediately with crackers.
This can also be made without the rotel and is delicious.
Panther Sausage Balls
1 pound Jimmy Dean Sausage (do not substitute)
8 ounces grated cheddar cheese
2 cups dry Bisquick
Let sausage and cheese warm to room temperature. Mix all ingredients together. Form
into small balls and place on cookie sheet. Bake at 350* for 20 minutes. Do not cook
sausage before mixing.
Serve warm or room temperature.
Bret's Savory Chicken Bites
1 package cream cheese (8 ounce)
1/2 tsp. lemon juice
1/2 tsp. basil
1/4 tsp. salt
1/8 tsp. oregano
1/8 tsp. thyme
1 cup finely chopped, cooked chicken (canned type is great)
1/3 cup finely chopped celery
1 small jar of pimento, drained
2 cans of refrigerated crescent dinner rolls
1 large egg, lightly beaten
1 1/2 tsp. sesame seeds
Combine first six ingredients; mix until well blended. Stir in chicken, celery, and
pimento; set aside.
Separate crescent dough into eight rectangles; press perforations to seal, on both
sides of the dough. Spread about 1/4 cup cream cheese mixture over each dough rectangle,
leaving 1/2 inch margin on the long side and no margin on other sides. Roll dough,
jellyroll fashion, starting at long side with filling spread to the edge; pinch seams to
seal. Brush with egg and sprinkle with sesame seeds. Cut each roll into five pieces and
place seam side down on lightly greased baking sheets.
Bake at 375* for 12 -15 minutes or until golden brown. Yield 40 appetizers.
Note: To reheat, baked uncovered at 375* for 4-6 minutes. Also, be creative--add onion,
cayenne pepper, jalapeno peppers, cheese, or other ingredients you might prefer.
Aggie (Gig em) Seasoning Salt
This is a nice recipe that you can make, put in pretty jars and give as gifts during
the holidays. This needs to be kept airtight.
3 cups salt
4 tsp. thyme
4 tsp. marjoram
4 tsp. garlic salt
2 tsp. onion powder
2 tsp. celery salt
4 tsp. curry powder
8 tsp. mustard powder
6 tbs. paprika
Place all ingredients in a blender or large bowl and mix well.
If you prefer a spicy blend, chili powder and cayenne may be added.
Rena's Shrimp Dip
3 (8 ounce) packages of cream cheese, softened
1 tsp. worchester sauce
1 cup mayonnaise (do not substitute Miracle Whip)
8 ounce sour cream
1/2 cup finely chopped onion
1 tsp. crushed garlic
2 tbs. catsup (this is for color)
1 to 1 1/2 pounds chopped boiled shrimp.
Mix all ingredients except the shrimp. Once mixture is smooth and creamy, fold in
shrimp. Serve with crackers or Frito's.
Spicy Pecans
4 cups pecan halves
4 tbs. vegetable oil
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. celery salt
Mix ingredients together in a mixing bowl. Bake on a cookie sheet at 300* for about 40
minutes. Stir every 10 minutes. Spread on absorbent paper to cool. Salt sparingly while
hot.
Spinach Dip
1 (10) ounce pkg. chopped frozen spinach
(thaw, squeeze all liquid out when you drain)
1 cup real mayonnaise
1 cup sour cream
3 green onions finely chopped
1 package Knorr Vegetable Soup Mix
1 can whole water chestnuts cut into 1/4th's
Mix all ingredients together, seal in container, and refrigerate 2 hours.
Casey's Super Simple Cheese Ball
2 (8 ounce) packages cream cheese
16 ounces sharp or medium cheddar cheese, grated
1 package dry Hidden Valley Ranch Dressing mix
1/2 cup chopped pecans
4 pecan halves
Mix together cream cheese and dry dressing mix. Add grated cheddar cheese.
Form into one large cheeseball or 2 smaller cheeseballs. Roll in chopped pecans.
Decorate the top with pecan halves. Refrigerate several hours or overnight before
serving. Serve with assorted crackers.
Christmas Punch
1 quart Ocean Spray Cranberry Juice
1 can frozen lemonade
add
48 ounces 7up
Easy and very good.
Cold Cinnamon Punch
1 cup granulated sugar
2 cups water
1/2 cup redhots
Heat in large saucepan until redhots are melted. Cool mixture. Set aside.
Mix together:
1 can pineapple juice (46 ounces)
1 small can of frozen lemonade with 2 cans of water to dilute.
1 2liter gingerale
When ready to serve punch add redhot mixture, pineapple mixture and gingerale.
This makes one large punch bowl, serve chilled with ice ring or crushed ice.
Hot Spiced Cider
2 quarts apple cider
1/2 cup brown sugar
1/2 tsp. whole allspice
1 tsp. whole cloves
1/4 tsp. salt
1 dash ground nutmeg
1 orange cut into wedges
Prepare cider using a large automatic coffee maker or chili pot on stove. Place brown
sugar, spices, and salt in a piece of wedding veil type netting. Tie with ribbon. Place in
cider and heat. Add orange when heating and let float.
Homemade Instant Hot Chocolate Mix
10 2/3 cups Instant Nonfat Dry Milk (26.5 ounce package)
6 ounce jar Coffee-Mate non dairy creamer
2 cups powered sugar
6 ounces Nestles Quick Instant Chocolate Mix
Combine all ingredients in large bowl. Store in airtight container for up to 6 months.
Makes about 17 cups of hot chocolate. To make: Add 3 heaping tablespoons to 1 cup hot
water. Stir to dissolve. This is very nice to mix up and put in decorative tins or glass
containers and give as Christmas gifts.
Janet Lynn's Instant Spiced Tea
This makes a wonderful gift and keeps well in a tight container.
1 jar of Tang Breakfast Drink (8 ounces)
3/4 cup dry instant tea
1 1/4 cup granulated sugar
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
Mix all ingredients and place in air tight container. Place 2 heaping teaspoons to cup,
add hot water. You may prefer more or less, depending on taste.
Polynesian Punch
Bring to a boil:
4 cups granulated sugar
6 cups water
Set aside to cool. Once cooled add:
1 can pineapple juice (46 ounces)
2 cans orange juice concentrate (12 ounce cans)
1 can frozen lemonade concentrate (6 ounce can)
2 cups crushed pineapple
5 smashed bananas
Mix together and freeze. Divide into 1 gallon ziplock bags and freeze. Do not overfill
ziplock bags. Thaw to serve and add two 2liter bottles of gingerale to entire amount.
If you double this recipe it will make 11 one gallon bags of frozen punch. Add 1/2
bottle of gingerale to each bag of punch.
Russian Tea
1 1/2 cups sugar
Rind of 1 orange
8 whole cloves
5 cups water
Boil this for 5 minutes then strain and cool.
1/4 cup tea leaves
8 cups boiling water
juice of 1 lemon
juice of 4 oranges
Put tea leaves in an enamel or earthen ware pot and pour the 8 cups boiling water over
it. Steep for 3 minutes ( no longer) then strain. Mix all other ingredients with tea and
keep warm.
TNT's Canadian Meat Pie
Brown 1 pound of ground pork and 1 pound of ground beef together, with a diced
onion.
Once browned, add just enough water to cover the meat in the pot. Add 1 tablespoon
cinnamon and 1 tablespoon ground clove. Stir and reduce heat and let simmer for 2 hours.
Add instant mashed potatoes to the mixture to thicken. About 1 cup dry instant mashed
potatoes... Let cool for 15 minutes.
Prepare a pie crust or use premade pie crust.
Fill the pie crust with the meat filling.
Bake at 350* until the crust is golden brown.
Serve with mashed potatoes and gravy.
This was a staple at all holiday meals growing up in Canada, and I still love to make
it today.
Barb's Chicken Enchilada's
1 large onion chopped
3 small cans chopped green chiles
2 cans cream of mushroom soup
1 can chicken broth
1 pound Velveeta cheese
8 ounces cheddar cheese
Package corn tortillas (10)
4 chicken breasts
Salt to taste Pepper to taste
Boil chicken and pick into small pieces. Saute onions in a small amount of butter.
Mix green chiles, mushroom soup, broth, and Velveeta cheese (melted) and onions.
Quickly dip tortillas in pan with hot oil to soften, turn and remove.
Make alternate layers of tortillas, chicken, soup mixture. Repeat until gone, then top
with shredded cheese. Bake at 350* for about 45 minutes, and cheese is slightly brown.
Lisa's Christmas Egg Casserole
(Great for Christmas Morning)
6 eggs, lightly beaten
1 cup shredded cheddar cheese
2 cups milk
6 slices of bread, crusts removed and cubed
1 pound Jimmy Dean Sausage, cooked into small pieces
1 tsp. salt
Place cubed bread into a 9x13 in pan. Mix eggs, milk and salt together. Add cheese and
sausage. Pour over the bread. Place foil over entire pan and refrigerate overnight.
Bake at 350* for 35 to 40 minutes.
Don's Easy Shepherd's Pie
Brown 2 pounds ground beef with one diced onion.
In an ovensafe pot, put 2 cans of corn, (drained) in the bottom to make the bottom
layer.
Put your browned ground beef mixture on top of the corn to make the middle layer.
Prepare 5 servings of instant mashed potatoes and cover the beef with the potatoes to
make the top layer.
Pat butter on the top and bake at 350* for 20 minutes.
Serve with hot biscuits.
Colby's Easy Chicken Enchiladas
1 can cream of chicken soup
1 can cream of mushroom soup
1 can diced Rotel tomatoes
1 medium onion, finely chopped
1 pound grated cheddar cheese
1 package soft tortillas
cooked chicken (3 cans of chicken breast)
Tear 5 or 6 soft tortillas into pieces and put a layer in bottom of 13x16 inch baking
dish. Mix soups and tomatoes together. Add a layer of chicken, soup mixture, onion and
cheese. Repeat layers. Bake at 350* for 50 minutes.
Easy Way to get that Turkey Done
by LaRue
Start at 7:30 a.m. to eat at 12 noon.
Salt defrosted turkey the night before.
In the morning place a big spoon of Crisco in the bottom of your roaster pan.
Place turkey with breasts up; no liquid. Put lid on roaster.
Start oven at 450 - 500 degrees.
Place roaster in preheated oven and listen until you hear the turkey cooking which is
about an hour.
Turn oven down to 350 - 375 degrees--cook for 3 1/2 hours.
You have time to make gravy and serve at noon.
The high temperature seals the turkey and therefore is very moist.
GREAT WAY TO COOK!!
Bevo's Homemade Chili
2 large cans whole tomatoes
2 cans kidney beans
2 cans chopped green chiles
1 small can tomato paste
1 large can tomato sauce
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
3 tbs. chili powder
1/2 tsp. sugar
2 1/2 pounds ground chuck
4 large onions
Saute beef and onions until done and cooked into small pieces.
Chop whole tomatos. Mix all ingredients in pot and cook for 2 hours on a slow simmer.
Italian Stir-Fry
2 lb. Syracuse's Hot or Mild Bulk Sausage or Links (Cut up)
2 Bell Peppers (diced)
2 Tomatoes (diced)
1 Red Onion (diced)
Boil in Bag Rice (2 cup bags)
Italian Seasoning
Minced Garlic
Shredded Mozzarella or Provolone Cheese
Virgin Olive Oil
Boil one bag of rice in kettle. Brown Syracuse's sausage in skillet. Drain sausage and
save in bowl. Sauté diced bell peppers and onion in 2 tablespoons olive oil. Add 1
teaspoon minced garlic and stir. Add cooked sausage and rice and diced tomatoes. Sprinkle
with 1/2 teaspoon of Italian seasoning. Stir. Top with 1/2 cup shredded cheese.
Sean's Ranch Style Casserole
1 pound ground beef
1 can Ranch Style Beans
1 cup Monterey Jack cheese, grated
1 cup cheddar cheese, grated
1 small onion, chopped finely
1 tsp. crushed garlic
1 can cream of mushroom soup (or cream of chicken)
1/2 bag cheese flavored Doritos
Brown and drain ground beef. Crumble Doritos in the bottom of a casserole dish and
layer with beef, cheese, beans, soup. Top layer should be Doritos and cheese. Bake at 350*
for 30 minutes.
Sour Cream Chicken Enchiladas
8 corn tortillas (or flour tortillas)
1/2 cup vegetable oil
8 ounce Monterey Jack cheese, grated
3/4 cup onion, chopped finely
1/4 cup butter
1/4 cup all purpose flour
2 cups chicken broth
1 cup sour cream
4 ounces jalapeno peppers, chopped
Chicken cooked and chopped, 3 cups (canned chicken breast works great)
Soften tortillas. Place 2 tbs. of cheese, onion, chicken on tortilla, rollup. Place in
9x13 in pan. Once all rolled tortillas are in pan pour over the following mixture.
In saucepan, melt butter; blend in flour. Add broth. Cook until thick. Stir in sour
cream and peppers. Pour over tortillas and bake at 375* for 20 minutes. (chili powder or
cumin can be added to the sauce.)
Steven's Pecan Chicken
2 pounds boneless chicken breasts
1 cup Bisquick
1 tsp. salt
1 tsp. paprika
1/2 tsp. poultry seasoning
1/2 cup finely chopped pecans
1/2 cup evaporated milk
1/2 cup melted butter
Combine dry ingredients. Dip chicken in milk and roll in dry mixture. Melt butter.
Place chicken in baking dish. Pour butter over top. Bake at 400* for 30 minutes. Serves 4
to 6.
Traditional Shepherds Pie
Irish/Scottish Recipe
2 pounds lean ground beef
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 1/2 cups corn (fresh or frozen)
2 minced garlic cloves
Salt-to taste Pepper-to taste
1/2 tsp. nutmeg
8 ounces beef broth
2 tbs. melted butter mixed with 2 tbs. flour (roux)
2 pounds potatoes-cooked and mashed
2 cups grated cheddar cheese
Butter
Cook ground beef in pan until brown and crumbled. Add onion, carrots, celery, garlic,
salt, pepper, and nutmeg. Lower heat and cook for 10 minutes or until vegetables are
wilted. Add beef broth, bring to a boil. Stir in enough of the butter/flour roux to make a
thick gravy to bind the filling. Pour into a large shallow baking pan and cool. The
filling should be about 1 1/2 inches thick. Cover the meat mixture in the pan with the
corn then top with the mashed potatoes. Smooth potatoes evenly, brush with butter and
sprinkle cheddar cheese over entire area. Bake at 325* for 35-45 minutes.
24 Hour Tangy Cole Slaw
1 1/2 cups vinegar
3/4 cup granulated sugar
1 tbs. powdered mustard
1 tsp. salt
1 cup vegetable oil
1 large head of cabbage
2 carrots
2 medium onions
Bring vinegar, sugar, mustard and salt to a boil. Remove from heat and stir in oil.
Shred cabbage and carrots. Finely chop onions. Pour hot mixture over cabbage, carrots and
onions. Mix and cover. Refrigerate overnight. Serves 8.
Elsie’s Baked Corn Casserole
1 stick butter
Melt in casserole dish.
In a bowl, mix together the following:
1 can cream corn
1 can whole kernel corn (drained)
16 ounce sour cream
1 box Jiffy Cornbread Mix
Mix together and add to butter. Stir together and bake for 350* for 1 hour or until
done.
Broccoli and Rice Casserole
2 packages frozen chopped broccoli
1/2 cup onion
1/2 cup finely chopped celery
1/2 cup regular rice (uncooked)
1 can cream of mushroom soup
1/2 stick butter
1 jar of Cheese Whiz (small jar)
Cook rice as directed, (1/2 cup equals 1 cup cooked) Thaw broccoli, sauté onions and
celery in butter, add cooked rice and undiluted soup and cheese. Mix well. Pour into
greased casserole dish and bake at 350* for 30 minutes. Yields 6 servings.
David's Jalapeno Corn
4 cans whole kernel corn (drained)
4 ounce package of cream cheese
3 tbs. butter
garlic to taste
chopped jalapenos to taste
Melt butter in 2 quart pan, add cream cheese, whip together with wire whip until creamy
and smooth. Add drained corn. Add 2 tbs. jalapeno juice. Stir well. Prior to serving add
chopped jalapenos. The longer the jalapenos are in the corn, the hotter it will be.
Heat until hot and serve.
Patricia's Potato Casserole
1 package (appx. 2 pounds) frozen hashbrown potatoes
1/2 cup butter
1 tsp. salt
1/4 tsp. black pepper
1/2 onion, finely chopped
2 cups sour cream
1 can Cream of Chicken soup
2 cups grated cheddar cheese
2 cups crushed Corn Flakes
1/4 cup melted butter
Thaw potatoes. Combine butter, salt, pepper, onion, sour cream, soup, and cheese. Pour
into 3 quart casserole dish or two 1 1/2 quart dishes. Mix cornflakes and melted butter
together sprinkle over potato mixture. Bake at 350* for 45 minutes. This casserole may be
baked and frozen and then reheated to serve.
Sweet Potato Casserole
3 cups mashed sweet potatoes (about 4)
1/2 cup granulated sugar
1/2 cup butter
2 eggs, slightly beaten
1 tsp. vanilla
1/3 cup evaporated milk
Topping:
1/3 cup melted butter
1 cup brown sugar
1/2 cup all purpose flour
1 cup chopped pecans
Bake potatoes until very soft, scrape out of the skin. Mix in sugar, butter, eggs,
vanilla, and milk. Place in baking dish, 9x13.
Topping:
Melt butter and mix in remaining ingredients. Sprinkle on top of potato mixture.
If you would rather not make topping, marshmallows can be substituted.
Bake at 350* for 25 -30 minutes
Tangy Pea Salad
Combine the following:
3/4 cup vinegar
1 tsp. salt
1/2 cup salad oil
1 tbs. water
1 tsp. black pepper
3/4 cup granulated sugar
Mix, bring to boil and let cool. Set aside.
1 can french style cut green beans (drained)
1 can LeSueur baby peas (drained)
1 can shoepeg white corn (drained)
1 small jar of pimento (drained)
1 finely diced green bell pepper
1 cup finely chopped celery
1 bunch green onion, chopped
Mix all the above ingredients.
Pour liquid mixture over vegetables and refrigerate overnight. Stir occasionally.
Serve cold.
Mama's Apple Nut Pound Cake
Sift together:
3 cups all purpose flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 1/2 tsp. soda
1 tsp. salt
Set aside.
Peel and dice fresh apples..3 cups
Set aside.
Beat together:
2 eggs
2 cups granulated sugar
2 tsp. vanilla
1 1/4 cup oil
Gradually add flour mixture to egg/sugar mixture. This will be very thick. Fold in by
hand, the apples and 1 cup of chopped pecans. Place into bundt pan (greased and floured).
Bake for 1 hour and 15 minutes or until tester comes our clean.
Cameron's Banana Nut Bread
2 cups granulated sugar
2/3 cup butter (softened)
4 eggs
8 bananas (mashed)
3 cups all purpose flour (sifted)
2 tsp. baking soda
2 tsp. salt
1 cup chopped nuts
Mix eggs and sugar until creamy. Add butter, mix until fluffy. Add mashed bananas. Add
flour, salt, and soda. Mix well. Add nuts if desired. Bake in greased loaf pans or one
9x13 inch pan. Bake at 350* for 30 - 40 minutes or until tester comes out clean.
Roger's Black Bottom Cupcakes
Cream Cheese Mixture:
8 oz cream cheese 1 egg
1/3 cup granulated sugar 1/8 tsp salt
1 cup mini chocolate chips
Combine softened cream cheese, unbeaten egg, sugar and salt. Beat together until creamy
and smooth. Stir in chocolate chips by hand. Set aside.
Cake Mixture:
1 1/2 cup sifted all purpose flour 1 cup water
1 cup granulated sugar 1/3 cup vegetable oil
1/4 cup cocoa 1 tbs. vinegar
1 tsp salt 1 tsp. vanilla
Sift flour, sugar, salt, cocoa, and soda. Add oil, vinegar, and vanilla. Beat well
until mixture is creamy. Fill lined muffin tins 1/3 full of chocolate mixture. Top each
one with a heaping teaspoon of the cream cheese mixture.
Bake at 325* for 30 minutes. Makes 18 cupcakes.
Mama's Brown Sugar Pound Cake
3 sticks of butter, softened
1lb light brown sugar
1 cup granulated sugar
5 eggs
1 cup milk
3 cups all purpose flour
1/2 tsp. baking powder
1 tsp. vanilla
Cream butter and both sugars together until creamy. Add one egg at a time, beating
continuously. Add milk slowly and vanilla. Continue to beat until well blended and smooth.
Add flour and baking soda, one cup at a time until all flour is in mixture. Pour into
greased and floured bundt pan. ( I use Bakers Joy instead of flour and crisco)
Bake at 350* for 1 hour or until tester comes out clean.
Melt In Your Mouth Brownies
Brownies:
1 package (8 square) Bakers Unsweetened Chocolate
1 cup butter
5 eggs
3 cups granulated sugar
1 tbs. vanilla
1 1/2 cups unsifted all purpose flour
1 cup chopped pecans
Melt chocolate and butter in saucepan over very low heat, stirring constantly. Cool
slightly and set aside. Beat eggs, sugar, and vanilla in large mixing bowl. Blend on high
speed for 10 minutes. Slowly add chocolate into mixture on low speed. Add flour beating in
1/2 cup at a time until blended. Stir in nuts. Spread into greased and floured 13x9 pan.
Bake at 375* for 35 to 40 minutes. (Do Not Overbake) Cool in pan.
Brownies Chocolate Icing
1 cup melted butter
1 tsp. vanilla
16oz sifted powdered sugar
1/3 cup powdered cocoa
Milk to desired consistency
Sift flour and cocoa together. Blend together well. Add melted butter and vanilla. Beat
with electric mixer adding only enough milk to get the consistency to make spreadable.
Spread onto cooled brownies.
Lee's Ultimate Cinnamon Rolls
1 1/2 packages of dry yeast 1 egg
1/4 cup warm water 4 - 5 cups sifted flour
1/2 cup crisco melted butter
1/3 cup granulated sugar brown sugar
1 1/2 tsp. salt cinnamon
1 cup milk raisins (optional)
Add the warm water to the yeast and soak 10 minutes.
Scald milk; pour over the crisco. Add sugar and salt and cool to tepid. Add the
dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each
addition. Dough should be soft yet firm enough to handle. Knead on floured board until
elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1
1/2 hours.
Press dough down and divide into workable size. Roll dough out into a rectangle. Cover
with melted butter. Layer with a generous thick layer of brown sugar. Sprinkle cinnamon as
desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.
Using scissors or a piece of string, cut off slices about 1 to 1 1/2 inches thick.
Place slices in a 8 or 9 inch greased round pan. Place one slice in the middle and other
slices around it. Press rolls down to even out and fill pan. Let rise until the rolls fill
the pan generously...about another hour. Bake in a 350* oven for about 15 - 20 minutes. If
rolls get too brown, cover with a piece of foil until the end of baking. Do not over bake
rolls. Remove immediately from pan by inverting onto a plate and then tip over onto
another plate.
Ultimate Frosting for Cinnamon Rolls
2 cups powdered sugar, sifted
1 tbs. butter
1 tsp. vanilla
Milk or cream
Stir in enough milk or cream to reach a thick, hardly able to stir consistency. Spread
over warm rolls as soon as they are placed onto a plate to let the frosting melt and run
into the rolls. These rolls freeze great and can be reheated in a microwave... You can
also hold dough in the refrigerator until the next day if needed.
JoCarol's Congo Bars
2/3 cup butter
1 lb. light brown sugar
3 eggs
2 3/4 cup all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup chocolate chips
1 cup chopped pecan
1/2 tsp. vanilla
Melt butter and pour over brown sugar. Stir and let mixture cool. Then beat in eggs,
one at a time. Add flour, baking powder and salt. Mix until creamy. Then fold in chocolate
chips, vanilla, and pecans. Spread into greased cookie sheet and bake at 350* for 25-30
minutes. When cool cut into bars.
Fay's Heavenly Corn Bread
1/2 cup granulated sugar
2 eggs
1 cup all purpose flour
1 tsp. baking soda
2 tbs. butter
1 cup yellow corn meal|
1 tsp. baking powder
1 cup sour cream
Preheat oven to 350*. Butter 9 inch cakepan or cast iron skillet. In medium bowl
combine all ingredients. Mix well. Pour into pan and bake approximately 30 minutes or
until top is browned.
Christmas Special Fruitcake
(hubby's can make this)
3 cups coarsely chopped nuts (walnuts, pecans, or almonds)
1 cup coconut
1 pound pitted dates, coarsely chopped
1 cup halved maraschino cherries
3/4 cup all purpose flour
3/4 cup granulated sugar
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 tsp. vanilla
In a mixing bowl, combine nuts, dates, coconut, and cherries. In another bowl, stir
together flour, sugar, baking powder and salt; add to nut mixture stirring until nuts and
fruit are well-coated. Beat eggs until foamy. Stir in vanilla; fold into nut mixture. Mix
well. Pour into a greased and waxed paper-lined 9inch by 5inch by 3inch loaf pan. Bake at
300* for 1 hour and 45 minutes. Cool 10 minutes before removing to a wire rack. Yield: 24
servings.
Mam-maw's Family Pound Cake
2 cups butter (no substitute)
12 eggs
4 cups granulated sugar
4 cups all purpose flour
Preheat oven to 325* . Grease and flour bundt cake pan and large loaf pan. (Bakers Joy
may be used instead of greasing and flour) In large mixing bowl cream together butter and
sugar until fluffy. Add eggs, one at a time, beating continuously. Once all the eggs are
in the butter/sugar mixture, gradually add flour 1/2 cup at a time, beating continuously.
Pour into prepared pans and bake for 1 hour or until tester comes out clean. Let stand 15
minutes before removing. This makes a large recipe, that is why two pans are required. The
loaf pan may not require baking as long as the bundt pan.
Joshua's Blue Ribbon Gingerbread
1/2 cup butter
1/2 cup granulated sugar
1 egg, slightly beaten
1 cup molasses
2 1/2 cups all purpose flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. salt
1 cup hot water
Cream together butter and sugar. Add egg and molasses. Sift all dry ingredients
together and add slowly to butter mixture. Beat until smooth. Add hot water, and mix
quickly. Pour into prepared greased and floured shallow pan. Bake at 350* for 45 minutes.
Barbara's Hershey Bar Cake
8-Hershey Bars
2 sticks real butter
4 eggs
1/2 tsp. soda
1 cup chopped pecans
2 cups granulated sugar
2 tsp. vanilla
2 1/2 cups Cake flour (softasilk)
1/4 tsp. salt
1 cup buttermilk
Melt Hershey bars in a bowl and set aside.
Mix sugar, butter, and vanilla together. Add eggs. Add buttermilk. Cream together well.
Add melted chocolate. Sift together flour, soda, salt. Add to cream mixture. Add pecans.
Pour into a greased and floured bundt pan. (You can use Baker's Joy as well) Bake at
325* for 1 1/2 hours. Cover with a fudge dripping.
Doug's Jalapeno Corn Bread
4 tbs. plus 1/2 cup vegetable oil, divided
3 eggs
1/4 cup milk
16oz corn bread mix
1 large finely chopped onion
1 tsp. salt
1 can drained kernel corn
1 1/2 cups grated sharp cheese
2 cups water
4-6 jalapenos chopped
Preheat oven to 450*. Grease 8x12 baking pan. Put 4 tbs. oil in pan. Place in oven
while mixing corn bread. Beat eggs, remaining 1/2 cup oil and milk. Combine corn bread
mix, onion, salt, corn, cheese, water and jalapenos in large bowl; add egg mixture. Mix
well, but do not beat. Pour into preheated oiled pan. Bake 35 to 40 minutes.
Mary's Las Colinas Carrot Cake
Cake:
1 1/2 cup vegetable oil 1 tsp. salt
3 cups freshly grated carrots 2 tsp. cinnamon
2 cups granulated sugar 2 tsp. baking soda
2 cups flour 4 eggs
Cream Cheese Pecan Icing:
8oz cream cheese
1 tsp. vanilla
5 tbs. butter
1 cup chopped pecans
16oz confectioners sugar
Cake:
Preheat oven to 350*. Grease and flour two 9 inch cake pans or large loaf pans. You may
spray with Bakers Joy instead of using shortening and flour. Pour oil over carrots and set
aside. In large cooking bowl combine sugar, flour, salt, cinnamon, and soda. Sift
all ingredients together. Add beaten egg one at a time to dry mixture. Stir until well
mixed. It will be very thick. Add carrot/oil mixture. Beat well by hand, do not use mixer.
Pour into prepared pans. Bake 30 minutes. Cool.
Cream Cheese Icing:
In small electric mixing bowl combine cream cheese, butter and vanilla. Beat mixture
until very smooth. Sift 1/2 of the powdered sugar into bowl, mix. Add remaining powdered
with sifter. Beat until smooth. Add pecans by hand. Ice cooled cake.
Jonathan's Holiday Pumpkin Bread
3 cups granulated sugar
2 cups can pumpkin (2 lb can)
1 1/2 tsp. salt
3 1/2 cups sifted all purpose flour
1 tsp. cinnamon
1 cup chopped nuts
1 cup vegetable oil
4 eggs
3 tsp. baking soda
1 tsp. nutmeg
1 tsp. vanilla
3/4 cup water
Mix sugar, oil, pumpkin and eggs until smooth. Add all remaining liquid ingredients.
Then add dry ingredients, a small amount at a time until blended. Pour in bundt pan or 4
1lb coffee cans that have been greased and floured. Bake at 350* for 1 hour, or until
tester comes out clean.
Dot's Raisin Bran Muffins
1 1/4 cups all purpose flour
3 tsp. baking powder
1/2 cup granulated sugar
1 1/2 cups Raisin Bran Cereal
1 cup milk
1 egg
1/4 cup vegetable oil
Sift flour, baking powder, salt and sugar. Mix milk and Raisin Bran cereal together,
set aside. When soft, add egg and oil. Then add dry ingredients stirring until mixed. Bake
at 400* for 25 minutes in greased muffin tin. Makes 12 muffins.
Texas Pumpkin Bread
3 cups granulated sugar
1 cup corn oil
4 eggs
1 cup can pumpkin
2/3 cup water
3 1/2 cups all purpose flour
2 tsp. soda
1 tsp. baking powder
2 tsp. salt
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 cup chopped pecans
Preheat oven to 350*.
Mix all wet ingredients together, cream well. Sift all dry ingredients together. Slowly
add to cream mixture. Mix well. Fold in pecans. Grease and flour 3 1lb coffee cans.
Fill each can 3/4 full. Bake about 1 hour. Coll. You can either remove from cans or
leave in cans and use lid to close. Decorate and give as gifts.
White Chocolate Cake
1/3 cup white chocolate cut in small pieces
1/2 cup hot water
1 cup butter
1 1/2 cup sugar
4 egg yolks, unbeaten
1 teaspoon vanilla extract
2 1/3 cup sifted cake flour
1 teaspoon baking soda
1 cup buttermilk
4 egg whites, stiffly beaten
Melt white chocolate in hot water, allow to cool. Cream butter and sugar together until
light and fluffy. Add egg yolks, one at a time beating well after each addition. Add
melted white chocolate and vanilla. Sift flour and baking soda together and add
alternately with buttermilk to creamed mixture. Gently fold in stiffly beaten egg whites.
Pour into 3 greased and flour 9 inch layer pans. Bake 30 to 35 minutes in preheated oven
350 degrees oven. Cool.
White Chocolate Frosting
1/2 cup plus 2 tablespoons sugar
6 tablespoons evaporated milk
1/4 cup butter or margarine
2 cups white chocolate cut into small pieces.
1 1/2 teaspoons vanilla extract
Slivered toasted almonds or other nuts for garnish.
Combine sugar, milk and butter in a saucepan. Bring mixture to full rolling boil and
boil 1 minute. Remove from heat and add white chocolate and vanilla. Stir until candy is
melted, beat until smooth and of spreading consistency. Frost cake and garnish with nuts.
Elaine's Butter Pecan Tarts
1/3 cup butter
1/3 cup margarine
1 cup slightly packed light brown sugar
1 cup shredded coconut
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. allspice
1/2 cup chopped walnuts or pecans
1/2 tsp. salt
2 large eggs, beaten
2 tsp. fresh lemon juice
2/3 cup dark corn syrup
1 recipe pie pastry
Roll pie dough out to 1/4 inch thickness. Cut out circles of dough to fit
cups of standard size muffin tin. Gently place in muffin cups.
In a saucepan, melt butter and margarine over low heat just until melted. Stir in brown
sugar, coconut, spices, nuts, salt, eggs, lemon juice, and corn syrup.
Mix well. Fill prepared muffin cups halfway with this mixture.
Bake at 375* for 12 - 15 minutes, or until golden and bubbly. This recipe makes 24.
This is a great treat that is a twist on pecan or walnut pies.
Cherry Crunch Dessert
This is a three layered dessert.
Top Layer:
2 sticks butter
2 cups all purpose flour
1 1/2 cups finely chopped pecans.
Mix the above ingredients with finger and press into the bottom of a 9x12 baking pan.
Use bottom of dish only. Bake at 300* for 1hour then cool.
Middle Layer:
8 oz. cream cheese, softened
3 cups confectioner sugar
1 large tub of cool whip
Mix cream cheese and sifted powered sugar until smooth and creamy. Fold in refrigerated
not frozen cool whip. Spread onto cooled crust.
Top Layer:
2 lb. can of cherry pie filling
Spread cherry pie filling on top of middle layer and refrigerate.
Chess Pie
1 unbaked 9 inch pie shell
5 eggs
1 1/2 cups granulated sugar
1 tbs. corn meal
1 tbs. vinegar
1/4 tsp. salt
1 tsp. vanilla
1/2 cup butter, melted
Preheat oven to 350*. Place pie shell in oven and bake 5 minutes. Remove from oven.
Combine eggs, sugar, corn meal, vinegar, salt, vanilla, and butter in medium bowl and mix
well. Pour into prepared shell and bake for 25 to 35 minutes or until set.
Matt's Chocolate Chip Cookies
1 stick butter 1/2 cup crisco
3/4 cup granulated sugar 3/4 cup brown sugar
1 tbs. vanilla 2 eggs
Beat above mixture until creamy.
Add:
Sift together:
2 1/2 cups all purpose flour
1 tsp. soda
1/2 tsp salt
Cream all ingredients together. Add 12 ounces of semi sweet chocolate chips. Bake at
350* until bearly brown. 8-10 minutes. Cookies will look half done. Remove and cool.
Stephanie's Chocolate Christmas Treasures
1/4 cup butter
11 1/2 ounces chocolate chips
14 ounces sweetened condensed milk
1 cup all purpose flour
1 tsp. vanilla
2 cups chopped pecans
Preheat oven to 350*. Spray cookie sheet with vegetable spray. In a saucepan melt
butter, chocolate chips, and condensed milk; heat until melted, do not boil. Remove from
heat and add flour, vanilla, and pecans. Mix well; drop by teaspoonfuls onto prepared
cookie sheet. Approximately 1 inch apart. Bake for 10 minutes. Remove from cookie sheet
immediately.
Chocolate Topping:
Melt 16 ounces of chocolate almond bark. When cookies are cool, dip 1/2 of the cookie
into the chocolate. Place cookie on wax paper to dry. Yield: 6 dozen cookies.
Cari's French Silk Pie
1 cup butter, softened
1 1/2 cups granulated sugar
2 ounces unsweetened chocolate, melted and cooled.
1 tsp. vanilla
4 eggs
1 baked 8 inch pie shell, cooled or 8 inch graham cracker pie shell
1 cup whipping cream, whipped
Shaved chocolate for garnish (optional)
Place butter in large mixing bowl; gradually add sugar, beating until creamy. Stir in
chocolate and vanilla. Add two eggs and beat 5 minutes; add next two eggs and beat an
additional 5 minutes. Pour mixture into prepared pie shell. Chill 2 hours. Top with
whipped cream around outside edge of pie, sprinkle with shaved chocolate. Refrigerate.
Roy's Holiday Sand Tarts
1 cup butter (softened)
1/2 cup sifted confectioners sugar
2 cups sifted all purpose flour
1 cup finely chopped pecans
confectioners sugar sifted for coating
Preheat oven to 350*
Spray cookie sheet with vegetable spray. Cream butter and sugar. Add flour. Then add
pecans mixing well. Pinch off walnut size piece of dough. Roll in palm of hand into a
finger shape; form crescent. Place on cookie sheet and bake for approximately 15 minutes.
Roll in confectioners sugar. Yield 2 dozen cookies.
Irish Butter Cookies
1 cup butter, softened
6 tbs. confectioners sugar
1 tsp. vanilla
2 1/4 cup sifted all purpose flour
Colored sugar for topping.
Preheat oven to 350*. Cream butter and confectioners sugar well. Add vanilla. Gradually
add flour to mixture. Divide dough in half. Roll into narrow log. Then roll log into
colored sugar. Wrap in wax paper and refrigerate overnight. Slice into thin cookies and
place on ungreased cookie sheet. Bake for 6 - 10 minutes depending on the thickness of the
cookie. Watch carefully, do not brown edges. Yield: 2 - 3 dozen.
Melt In Your Mouth Pie
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1/3 cup flaked coconut
1/3 cup chopped nuts
1 (10 ounce) can crushed pineapple, drained
1 (12 ounce) container whipped topping
1 10 inch or 2-8 inch baked and cooled pie crusts
or 2 graham cracker pie crusts.
Gently combine the sweetened condensed milk, lemon juice, coconut, chopped nuts and
drained crushed pineapple. Fold in the whipped topping, pour into prepared crusts.
Refrigerate several hours before serving.
This is a light holiday pie.
Microwave Divine Divinity
3 cups granulated sugar
1/2 cup light corn syrup
2/3 cup water
1/4 tsp. salt
2 egg whites
1/4 tsp. vanilla
1 cup chopped pecans
In 3 quart glass bowl, microwave sugar, syrup and water on high for 16 - 18 minutes, or
until mixture spines a fine thread. In another bowl add salt to egg whites and beat until
whites are stiff and form peaks. Slowly pour thin stream of syrup into egg whites, beating
constantly until mixture loses its shine and thickens. Stir in vanilla and pecans.
Immediately drop by teaspoonfuls onto wax paper. Let set.
"Peanuts" Microwave Peanut Brittle
Power Level on Microwave: High
Stir together in 1 1/2 quart casserole dish
1 cup raw peanuts
1 cup granulated sugar
1/2 cup light corn syrup
1/8 tsp. salt
Place in microwave and cook on high for 7-8 minutes.
After cooking add:
1 tsp vanilla
1 tbs. butter
Blend into hot syrup. Return to microwave and cook for 1-2 minutes. Peanuts will be
lightly browned and syrup very hot.
After cooking the second time add:
1 tsp baking soda and gently stir into hot mixture until light and foamy. Pour onto
buttered cookie sheet. Cool. When cool break into small pieces.
Note: Your microwave may cook hot, if it does use less amount of time listed.
Miracle Peanut Butter Cookies
1 cup peanut butter
1 cup granulated sugar
1 egg, beaten
1 tsp. vanilla
Preheat oven to 350*. In medium bow combine peanut butter and sugar; mix well.
Stir in egg and vanilla. Pinch and roll dough into 3/4 inch balls. Place balls on
ungreased cookie sheet.
Flatten with floured fork. Bake 10 minutes. Cool before removing
from cookie sheet. Yield: 4 dozen
Peanut Butter Fudge
3 cup sugar
1 cup evaporated milk
3/4 stick margarine
1/2 pound peanut butter
1 7 ounce jar marshmallow creme
1 teaspoon vanilla
Cook sugar, milk, and margarine to a softball stage. Remove from heat and add peanut
butter, marshmallow creme and vanilla. Beat until it is thick enough to pour.
Scottish-Chase Butter Shortbread
4 cups all purpose flour
1 cup granulated sugar
1 pound salted butter
Work sugar and butter together by hand, first letting butter soften to room
temperature. Add flour one half cup at a time. When mixed completely, spread a small
amount of flour on table or pastry board, kneed gently several times. Press mixture evenly
into a 10x15 cookie sheet. Hit firmly with palm of hand to remove air, vertically as well
s horizontally. Perforate with fork, making 1 inch squares. Bake in preheated oven at 325*
for 55 - 60 minutes until golden brown, but do not overbake. Let cool 30 minutes. Then cut
on perforations.
LaRue's Sugar Cookies
3 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 cup granulated sugar
Add:
2 sticks margarine or butter
crumble as you would a pie pastry
Then add:
4 tbs. milk
1 tsp. vanilla
1 tsp. lemon or almond extract
2 eggs, beaten
Place dough in refrigerator for 1 hour or longer. Roll portions 1/4 inch thick on a
floured bread board or pastry cloth. Cut with your favorite cookie cutter or floured rim
of a drinking glass. Place on cookie sheet into a 350* oven for 10 minutes.
Rocky's Texas Pecan Pie
1/4 cup butter
1/2 cup granulated sugar
1 cup dark corn syrup
3 eggs, beaten
2 cups chopped pecans
1 tsp. vanilla
1 unbaked 9 inch pie shell
Melt butter, sugar and syrup together. Cool. Preheat oven to 350*. Add eggs, pecans and
vanilla to sugar mixture; stir. Pour into pie shell. Bake until firm, about 40 minutes.
Winter Wonder Bars
(White chocolate brownies with macadamia nuts)
12 ounces white chocolate
4 ounces bittersweet chocolate
1 1/2 cups all purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
10 tbs. butter
3/4 cup granulated sugar
3 eggs
3 tsp. vanilla extract
3/4 cup chopped macadamia nuts, toasted
Grease one 9 inch square baking pan. Line the bottom of the pan with parchment paper
and set aside. Chop 1/2 of the white chocolate into very small pieces. Chop the remaining
white chocolate and the bittersweet chocolate into large chunks, set aside.
Sift together the flour, baking powder and salt. Melt the butter in a small saucepan.
Do not allow the butter to bubble or to color. Remove from the heat and mix in the finely
chopped white chocolate. DO NOT STIR the chocolate in, set aside.
Beat the sugar, eggs, and vanilla together until thick and lemon colored, about 5
minutes. Lower the mixer speed and add the butter mixture. Mix just to blend. Add the
flour mixture in. Use a rubber spatula to fold in the two chocolates and the nuts. Scrape
the batter into prepared pan. Bake at 325* until the brownies are set, about 30 minutes. A toothpick inserted in the
center should come our with moist crumbs still attached. As with all brownies, it is
better to underbake than to overbake. Cool, cut into squares.
Sugarless Apple Pie
6 medium apples, peeled and sliced fairly thin
1 (6 ounce) frozen apple juice concentrate, undiluted
1 tbs. cornstarch
2 tsp. cinnamon
3 tbs. butter
Place apples and undiluted apple juice in a large saucepan. Bring to a boil, reduce
heat and simmer for about 5 minutes. Dissolve corn starch in small amount of water and add
to the apple mixture and stir. Filling will begin to thicken., continue to simmer about 10
minutes or until apples begin to soften. Pour into 9-inch shell and dot with butter. Add
top crust, crimp edges, slit several places with a sharp knife. Bake at 350* in preheated oven for 45 minutes or until crust is golden brown.
(Pillsbury Already Pie Crusts work great)
Sugar-Free Brownies
1/2 tsp. baking powder
1/2 tsp. salt
3 ounce unsweetened chocolate, melted
1/2 cup crisco
2 eggs, beaten
2 tbs. granulated sugar substitute
1 1/2 cup all purpose flour
1 tsp. vanilla
Combine all ingredients and beat vigorously until well blended. Spread mixture into
greased 8 inch square pan. Bake at 350* for 30 - 35 minutes. Cut into 2 inch squares.
Sugar-Less Butter Pecan Cookies
3 cups biscuit mix
1/3 cup pecans pieces
1 cup pitted dates
2 egg whites
1/3 cup warm water
2 tsp. vanilla
1/2 cup butter
fruit-sweetened jam
pecan halves
Preheat oven to 350*
Use blender or food processor to puree' dates, gradually adding egg whites and warm
water. Beat several minutes until creamy. Melt butter, and then stir in date cream and
vanilla. Fold liquid ingredients into biscuit mix. Stir only until blended.
On an ungreased cookie sheet. Form dough into cookies 1/4 inch thick by 2 inch. Press
thumb print into the middle of each. Decorate each cookie with 1/4 tsp. jam or pecan
halve.
Bake at 350* for 7-10 minutes until touches of light brown can be seen. Makes 3 dozen.
Sugar-Less Carrot Cake
6 egg whites
1 cup apple juice concentrate
2/3 cup vegetable oil
1/4 cup water
3 cups all purpose flour
1 tbs. baking powder
1 tsp. soda
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
2 cups raisins
2 cups carrots (4-6 medium)
Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together
dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9-inch
pans with Baker's Joy.
Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins,
and fold in carrots and raisins. Pour into cake pans, and bake at 350* for 25 - 30
minutes. Then reduce heat to 325* for 8 - 12 minutes.
Frost with Cream Cheese Frosting.
Sugar-Less Cream Cheese Frosting
1 1/2 cups cream cheese (light or regular)
1 1/2 tbs. butter
16 packets of Equal (or less to taste)
2 tsp. vanilla
0-2 tbs. milk to thin frosting if needed.
Let cream cheese softened to room temperature. Add softened butter, beat with mixer
until creamy and smooth. Add vanilla and sweetener. Ice carrot cake.
Sugar-Less Cinnamon Nut Balls
1 1/4 cup all purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 cup margarine or butter
3 tbs. granulated sugar substitute
1 egg, beaten
1 tsp. vanilla
2 tsp. cinnamon
1/2 cup walnuts
Sift together flour, baking powder and salt. Beat margarine, sugar replacement, egg and
vanilla until creamy. Add flour mixture, stirring to mix completely. Refrigerate 1 hour.
Shape level teaspoonfuls of cookie dough into balls and roll each one in mixture of
cinnamon and walnuts. Place on greased cookie sheets 2 inch apart. Bake at 375* for 12 -
15 minutes. Remove from pan immediately.
Sugar-Less Coconut Pie
9 inch pie shell
1 1/2 cups unsweetened grated coconut
3 cups milk
3 tbs. cornstarch
1 tsp. vanilla
1 package lo-cal whipped topping mix
1 tbs. powered sugar replacement
Prepare and bake pie shell. Reserve 2 tbs. of coconut. Combine 3/4 cup of the remaining
coconut, 2 cup of the milk and the cornstarch in blender. Blending until thoroughly mixed.
Pour into saucepan. Cook and stir over medium heat until thickened. Add remaining coconut
and vanilla. Allow to completely cool. Place the 2 tbs. of coconut in a baking pan and
bake at 350* until lightly toasted. Shake occasionally. Put the cooled coconut-milk
mixture in baked pie shell. Prepare topping as directed on package. After stiff peaks
form, add powdered sugar replacement (if needed) beating until smooth. Spread on top of
coconut pie. Sprinkle toasted coconut on top of pie. Refrigerate.
Sugarless Fruit Cake
(the sugarless recipes are in honor of my brother-in-law George)
1 cup golden raisins, chopped
1/2 tsp. salt
1 1/2 cup chopped nuts
1 cup chopped cranberries (fresh)
1 cup unsweetened crushed pineapple
1/4 cup grated lemon peel
1 cup flaked coconut
1/3 cup orange juice
8 packets of sugar substitute
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. allspice
1 tsp. baking soda
1 1/2 cups all purpose flour
Mix sugar substitute with orange juice. Pour over chopped cranberries. Soak 1 hour,
stirring often.
Mix raisins, nuts, coconut, lemon rind, in flour until well coated. Add cranberries and
orange juice mixture. Sprinkle baking soda over mixture, and mix. Mix in spices. Fold in
crushed pineapple. Pour into a greased and floured 9 inch loaf pan.
Bake at 325* for 40 minutes, cool.
Sugar-Less Mincemeat Pie
1- 9 inch pie crust, unbaked
Mincemeat filling:
3 cups apples
1 cup raisins
1/4 cup currents
1/2 cup apple juice concentrate
1 orange
1/2 cup white grape juice concentrate
1/2 tsp. cinnamon
1/4 tsp. cloves
1 tsp. vanilla
Pare and dice 3 cups apples into a saucepan. Add raisins, currants, and apple juice
concentrate. Wash the orange thoroughly, and finely grate the peel into the apple mixture.
Squeeze juice from half the orange (about 1/4 to 1/3 cup) into saucepan. Stir the mixture,
and simmer covered until apples become soft.
Meanwhile, preheat oven to 450*. When ready, add white grape juice concentrate,
cinnamon, cloves and vanilla.
Either bake the pie now, or refrigerate the filling for up to 3 days, and then heat the
filling before pouring into a pie shell to bake. Bake at 450* for 25-30 minutes.
Cool to warm before serving.
Sugar-Less Peanut Butter Cookies
1/3 cup all purpose flour
1/4 tsp. baking soda
1/4 tsp. baking powder
dash salt
2 tbs. crisco
2 tbs. peanut butter
1 tbs. brown sugar
1/2 tsp. sweet & low
1 egg, well beaten
Start heating oven to 375*... grease cookie sheet very lightly...sift together flour,
baking soda, baking powder, and salt. Work the shortening and peanut butter with spoon
until creamy...gradually add brown sugar, continue to work until light...add sweet &
low and egg. Beat well... thoroughly mix in flour...divide dough into 16 parts, dropping
each by teaspoons onto cookie sheet, flatten with tines of fork...bake 8 - 10 minutes or
until done, makes 16.
Sugarless Cookies
2 cups raisins
1/2 cup chopped nuts
1 1/4 cup water
1 cup unsweetened applesauce
1/3 cup oil
2 cups all purpose flour
2 eggs, beaten
1 tsp. soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup sugar twin or fructose
Cook raisins in water until it is all absorbed. Let cool. Add eggs, oil, applesauce,
and vanilla. Mix dry ingredients together and add to raisin mixture. Drop by teaspoon on
lightly greased cookie sheet. Bake 350* for 12 - 15 minutes.
Low Sugar Vanilla Cookies
1 cup all purpose flour, sifted
1/4 tsp. baking powder
1/8 tsp. salt
1/4 cup crisco
1/3 cup granulated sugar
1 egg
3/4 tsp. vanilla
3/4 tsp. sweet & low (3 pkts.)
Start heating oven to 400*... grease cookie sheet lightly...sift together flour, baking
powder, and salt. Work shortening with spoon until creamy; gradually add sugar, continuing
to work until light...add egg, vanilla and sweet & low; beat well... thoroughly mix in
flour mixture...refrigerate about 1 hour...roll 1 teaspoon of dough to form a ball...36 in
all...place 2 inch apart on cookie sheet; press flat with the bottom of a glass. So dough
is thin and flat, press with tines of fork to form design. Bake 6 - 8 minutes or until
brown.
