Wednesday, November 12, 2008

Crawfish Soup

UPDATE: I just made the soup tonight...oh so good!

Although I haven't tried this myself, everyone who did said this was very good. So I thought I'd get the recipe from my aunt and make it myself. I'm waiting to see if Super Wal-Mart has the crawfish cheaper (Lincoln Center Hy-Vee has frozen for $7.99 a pound). I'll be stopping at Wal-Mart before heading home, as I have all the other ingredients ready to go! Looks like I'll be eating soup for the next week!


1 stick butter
1 onion, chopped
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
3 soup cans milk
1 pound broccoli, cooked (I used frozen chopped and cooked in the microwave for about 7 minutes.)
1 pound box Mexican Velveeta (or regular Velveeta plus 1 tsp. chili powder) (I used the 2% and 1 tsp. Tastefully Simple Fiesta Party Dip mix)
2 pounds crawfish (I used frozen from Wal-Mart...a total of 24 oz., which is plenty.)


Saute butter and onion. Add soups, milk, broccoli, Velveeta and crawfish. Cook until heated through.

Sunday, November 9, 2008

Grape Salad


4 pounds seedless grapes
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
2 tablespoons (plus) brown sugar


Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans. Refrigerate until serving.

Glazed Cherry Cookie Strips



1/4 c. packed brown sugar
2 T. shortening
2 T. butter
1/2 tsp. vanilla
1 egg yolk
1 1/2 c. Original Bisquick mix
1/3 c. cherry preserves (or substitute your favorite preserves)


1/2 c. powdered sugar
1 to 2 tsp. milk


Heat oven to 350 degrees. In medium bowl, stir together brown sugar, shortening butter, vanilla and egg yolk. Stir in Bisquick until well blended.

Divide dough into 4 equal parts. On ungreased cookie sheet, shape each part into 8x1-inch strip crosswise. Using handle of a wooden spoon, make a slight indentation lengthwise in each strip. Fill each strip with about 1 1/2 T. preserves.

Bake 12 to 14 minutes or until edges are light brown. Cool slightly on cookie sheet.

Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over cookies. Cut diagonally into 1-inch strips.

Makes 32 cookies.

Vinegar Candy

At our family Thanksgiving, my mom and her siblings talked about the vinegar candy their dad would make. I thought I'd put it here.


3 parts sugar
2 parts vinegar
1 part water


Cook until it reaches the hard crack stage (when the mixture is tried in cold water, it becomes brittle). Pour into a well buttered pan and allow to cool (if it's winter, place it in the snow!). When it's cold, break into pieces.

*I'm not sure if this is how it's made (the directions) for sure, but it's what I seemed to remember. If I'm wrong, please let me know!

Friday, October 31, 2008

Potato Casserole (like Garden Cafe)


2 or 2.5 pounds potatoes
1 pound of cooked, diced chicken
1 small, diced tomato
1/2 pound sliced mushrooms
somewhere up to 1 pound of mozzarella cheese
Ranch dressing to taste

* You can add other spices or other ingredients to your liking


Brown potatoes in a skillet. If you have sprinkly spices, add them here.

Grease a skillet with Pam. Layer in browned potatoes with the ingredients as above. Put some ranch dressing (or other sauce) on halfway through and then again when you get to the top. Sprinkle the cheese on last. Do not scrimp with the cheese.

Bake in 350 degree oven until cheese melts, 20-30 minutes.

Sunday, October 26, 2008

Homemade Biscuits


2 cups flour
1 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening (butter)
1 beaten egg
2/3 cup milk


In food processor, combine flour, sugar, baking powder and salt.

Add shortening and cut it into the flour mixture.

Add the egg and stir into the flour mixture. (Everything up to this point I did in the food processor). Turn out onto a floured board and knead 20 strokes. Roll out to 3/4-inch thickness. Cut into rounds.

Bake on an ungreased sheet in a 450 degree oven for 15 minutes.

Tip: For soft biscuits, crowd together on sheet, for crisp biscuits, leave space between them!

Creamed Chicken

I received the following recipe from one of the Saturday morning cooking demos at Cooks Emporium. This was made by Margaret Welder.


3 chicken breast halves, cooked and shredded
1/2 cup butter
8 ounces fresh mushrooms, sliced
1/2 cup diced onion
1/2 cup flour
1 1/2 cups whole milk
1/2 cup half & half
1 teaspoon chicken base or bouillon
1/2 teaspoon salt
1/4 teaspoon pepper
Dash nutmeg


(For me, I cooked the chicken breasts, removed them from the pan, then used the pan, scraping up the cooked-on bits, as I followed Margaret's recipe.)

Melt butter. Saute mushrooms and onion until tender. Stir in flour.

Add the milk and half & half, whisking while adding. Bring to a boil. Boil for 2 minutes.

Stir in the shredded chicken, chicken base, salt, pepper and nutmeg. If too thick, add more milk or half & half until desired consistency.

Keep warm to serve over biscuits.

Serves 6.

Friday, October 24, 2008

Sweet Corn Tamale Cakes (like the Cheesecake Factory)



Salsa Verde

2 tomatillos, diced
4 ounces mild green chilies, drained and diced
1 green onion, minced
2 tablespoons fresh cilantro, minced
1 1/4 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 pinch ground black pepper

Tomato Salsa

1 medium tomato, diced
1 tablespoon minced Spanish onion
1 tablespoon fresh cilantro, minced
1/4 teaspoon lime juice
1/2 small jalapeno, seeded and minced
1 dash salt
1 dash ground black pepper

Southwestern Sauce

1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 pinch cayenne pepper
1 pinch onion powder
1 dash salt
1 dash garlic powder


1 1/2 cups frozen sweet corn
1/2 cup butter, softened
3 tablespoons sugar
1 pinch salt
1/2 cup corn masa harina flour (corn flour)
2 tablespoons all-purpose flour


1/4 cup sour cream
1/2 avocado, diced
2 tablespoons fresh cilantro, chopped


Prepare salsa verde by combining all prepared ingredients. Chill.

Prepare tomato salsa by combining all prepared ingredients. Chill.

Prepare southwestern sauce by combining all ingredients. Chill.

Preheat oven to 400°F.

Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.

Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.

Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.

Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.


Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.

Oreo Truffles


1 pkg (20 oz.) Oreos
2 pkgs. (ea. 8 oz.) cream cheese
1 pkg. (1.5 lb.) chocolate flavored almond bark


Using food processor or blender, crush Oreos. Beat cream cheese in mixer and add crushed Oreos. Beat until desired consistency. Freeze for a couple of hours and then roll into small balls. Melt chocolate bark in microwave and drop balls into melted chocolate. Place balls on waxed paper for chocolate coating to set. Drizzle with vanilla flavored almond bark if desired. Enjoy!!

Potato Casserole


2 lbs. frozen hashbrowns (I use the largest pkg. of Potatoes O'Brien)
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion (if using the Potatoes O'Brien, I omit this)
1 can cream of chicken soup
1 pint dairy sour cream (I used low-fat, but could also try using nonfat plain yogurt - Roxanne's suggestion)
2 c. grated cheddar cheese
2 c. crushed cornflakes


Defrost hash browns and mix with butter and seasonings. Add onions, soup, cheese, and sour cream. Blend and place in greased 3-qt. casserole. Cover with crushed cornflakes mixed with some melted butter (maybe 1 T. just to make it moist so it gets crusty while it bakes). Bake at 350 degrees for 1 hour.

Sour Cream Sugar Cookies


2 cups sugar
1 cup margarine
2 eggs
1 cup sour cream (I use 1 cup fat free plain or vanilla yogurt in place of the sour cream)
5 cups flour
2 tsp. baking soda
4 tsp. baking powder
1/4 tsp. salt


Mix it up and chill (the gal who gave me the recipe chills for 3 days! - I just chilled overnight). Roll out the batter, a bit thicker than you normally would for sugar cookies and cut out. I make sure to have extra flour on hand so it doesn't stick to everything. Bake at 350 for about 8 minutes for small cookies. I remove them before they brown too much, otherwise the outside tends to get crunchy.

You can frost how you like. I used powdered sugar, milk and almond flavoring to make a glaze for the cookies.

Hungarian Goulash with Homemade Noodles

Mom used to make this when we were growing up. Last night my sister & I were talking about how it was only in Mom's Better Homes & Gardens cookbook (the new editions don't have the recipe). It got me to thinking about Grandma's cookbook that I got when she passed away. It's in there! So, to help Roxanne out, here it is!

Hungarian Goulash


2 1/2 pounds beef round steak, cut into 1/2-inch cubes
1 c. chopped onion
1 clove garlic, minced
1/4 c. all-purpose flour
1 1/2 T. paprika
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
2 bay leaves
1 No. 2 1/2 can (3 1/2 cups) tomatoes
1 c. dairy sour cream


Brown meat, half at a time, in 1/4 cup hot fat. Reduce heat; add onion and garlic; cook till onion is tender but not brown. Blend in flour and seasonings. Add tomatoes.

Cover; simmer, stirring occasionally, till meat is tender, about 1 hour. Stir often toward end of cooking. Stir in sour cream. Serve at once over hot noodles (store-bought or homemade). Serves 8.

Homemade Noodles

Combine 1 beaten egg, 1/2 teaspoon salt, and 2 tablespoons milk; add 1 cup sifted all-purpose flour or enough to make stiff dough. Roll very thin on floured surface; let stand 20 minutes. Roll up loosely; slice 1/4 inch wide; unroll, spread out and let dry 2 hours.

Drop into boiling soup or boiling, salted water and cook uncovered about 10 minutes.

Makes 3 cups cooked noodles.

Old Fashioned Sugar Cookies and Sugar Cookie Icing

Here's the recipe you wanted me to add, Roxanne!

Old Fashioned Sugar Cookies


3 c. sifted all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1 c. sugar
1 c. butter, softened
1 egg, lightly beaten
1 T. cream
1 tsp. vanilla extract


Preheat oven to 375 degrees F.

Sift together flour, baking powder, and salt. Set aside.

In the bowl of your mixer, add butter and sugar. Beat well.

Add the egg, vanilla and cream. Blend well.

Turn the mixter to low speed, then slowly add the flour mixture. Mix until the dough is well formed, without sticking t the sides of the bowl.

Divide the dough in half, then wrap each half in wax paper. Refrigerate for at least two hours.

Sprinkle your rolling-out surface and your rolling pin with powdered sugar. Remove the dough from the refrigerator, and roll out to 1/4 inch thickness. Cut into shapes.

Place an inch apart on a greased baking sheet and sprinkle with granulated sugar, if desired.

Bake for 7-9 minutes, or until lightly brown. Cool on baking sheet for 2 minutes, then transfer to wire racks.

Sugar Cookie Icing Recipe


2 tsp. milk (use 3 instead of just 2)
1 c. confectioners' sugar
2 tsp. light corn syrup (use 3-4 tsp. - the more you use, the runnier the icing)
1/2 tsp. vanilla extract (use almond instead of vanilla)
Assorted food coloring colors


In a small bowl, stir together the milk and confectioners sugar until smooth. *It will be one big semi-smooth blob.*

Beat in corn syrup and the vanilla extract until icing is smooth and glossy. If the icing is too thick, add additonal corn syrup to thin slightly.

Divide the icing into separate bowls, and add food colorings to each to reach the preferred color intensity. Paint the icing onto the cookies or pipe with decorator icing tubes and tips.

Sure Fire Tips for the Perfect Sugar Cookies
  • If you are rolling the dough to use cookie cutters, remember to keep the dough chilled. As it warms it sticks to the rolling pin and the surface you're rolling on.
  • The thinner your roll your dough, the crispier the cookie will be. This recipe calls for rolling the dough to 1/4 inch thickness, which makes them soft with just the right amount of crispness around the outside of the cookie.
  • Soften the butter at room temperature for about an hour or two before mixing. Butter tha tisn't softened won't mix properly and your cookies will be flat. Do not microwave butter to soften, as it will soften unevenly.
  • The eggs should also be at room temperature. Cold eggs can cause the batter to curdle.
  • Halfway through the baking process, take a minute to rotate the baking sheets from back to front for even baking. This step is worth it to prevent unevenly baked batches of cookies.
  • If you are making more than one batch, do not put the dough onto hot cookie sheets. It will spread as you're placing the dough on the sheet, and baking will be uneven.
  • The brand of flour makes a difference. Gold Medal or Pillsbury flours are lower-protein. King Arthur flour is higher protein which produces slightly drier, cakier cookies.
  • If you want extra dough, this sugar cookie recipe freezes well. You can freeze the dough for about four weeks as long as it is tightly wrapped.

Thursday, October 23, 2008

Chicken Pietro (like Biaggi's)


1/4 cup plus 2 tablespoons balsamic vinegar, divided
1/2 cup plus 2 tablespoons extra virgin olive oil, divided
1/4 cup Dijon mustard
2 tablespoons brown mustard
2 tablespoons honey
2 teaspoons rosemary
2 tablespoons water
1 teaspoon salt
1 pound boneless skinless chicken breast
1 portabella mushroom, sliced


In a small bowl, combine 1/4 cup balsamic vinegar, 1/2 cup olive oil, Dijon mustard, brown mustard, honey, rosemary, water and salt. Whisk together until smooth.

Place chicken pieces in a large zipper-top plastic bag or bowl with a tight-fitting lid. Pour half of the sauce over the chicken, making sure all pieces are evenly covered. Refrigerate, covered, for 2 to 24 hours.

Reserve the remaining half of the sauce separately.

In a bowl, whisk together 2 tablespoons balsamic vinegar and 2 tablespoons oil. Add portabella slices and toss to combine. Set aside mixture for at least 15 minutes so mushrooms can marinate.

Prepare a gas or charcoal grill for direct heat grilling. While grill is heating, bring reserved half of the sauce to a boil, then reduce heat. Keep warm.

Sauté mushroom slices with their marinade in a small sauté pan over medium-high heat until soft, about 3 minutes. Keep warm.

Remove the chicken from the marinade. Spray chicken pieces with nonstick cooking spray, making sure to cover them on all sides. Using tongs, wipe the grill grate with a paper towel saturated with vegetable oil. (It is important to oil both the chicken and the grill because the honey makes the marinade especially prone to sticking.)

Grill the chicken just until cooked through, 3 to 4 minutes per side. Serve hot, topped with warmed sauce and sautéed mushrooms.

Makes 2 servings.

Per serving: calories, 1,068; fats, 77 grams (65% of calories); cholesterol, 132 milligrams; carbohydrate, 36 grams; sugar, 30 grams; fiber, 2 grams; protein, 57 grams; sodium, 1,698 milligrams

Tuesday, October 21, 2008

Pumpkin Scones

Last night while surfing the internet, I found through the foodbuzz ( website. I saw the recipe for Pumpkin Scones and set out to make them. I got out the butter, and went to grab my can of pumpkin, which I was sure I had. Well, I was wrong. No pumpkin! I was so disappointed. So today after work I stopped by Wally World and picked up some pumpkin (and some candy melts for cake pops I plan on making to take to work for my birthday on Thursday).

I came home, got the sheets into the wash (Bea was naughty last night, so I had to wash them! Grrr....). As the clothes were going, I started in on the scones. (See recipe at the end.)

Here is the dough...
And the dough shaped into a round...
And cut into time I'm going to make the dough round thinner and shape it into a rectangle and cut them into smaller triangles...
The baked scones...

An individual scone sitting on top of the others...
They are very tasty scones! I highly recommend them!

Pumpkin Scones


1 T. butter
1/2 c. sugar
1/4 tsp. salt
1 egg
1 c. pumpkin puree (cold)
2 c. self-rising flour (if you don't have, you can make your own by sifting together 2 cups flour, 1 tsp. baking soda, 1 tsp. baking powder, and 1/2 tsp. salt)


1. Preheat oven to 440 degrees. (Or 450 if you don't have an oven with a digital display.)

2. Beat together butter, sugar, and salt (by hand or with an electric mixer.)

3. Add egg and then pumpkin. Stir in the flour. (Depending on how sticky the dough is, you may need to add more flour.)

4. Place a piece of waxed paper on a cutting board. Sprinkle the waxed paper with flour. Turn your dough out onto the waxed paper. Put more flour on top of dough, then put another piece of waxed paper on top. Roll out with a rolling pin. Either roll into a round shape and cut into 12 wedges, or roll out into a rectangular shape and use a biscuit cutter to make round scones. Put cut dough onto a Silpat-lined baking sheet. ***NOTE: Do not cut on your will ruin it!

5. Place on top shelf of oven for 15-20 minutes.

Monday, October 20, 2008

Stuffed Chicken Breast with Cooked Carrots

Tonight I made a yummy meal...and it actually turned out! I took a chicken breast, pounded it flat, added some Herbes de Provence, deli-sliced ham, Brie cheese, mushrooms and onions. I rolled it and browned it in some oil (next time I'll put toothpicks in from the beginning!). After I flipped it over, I put it in the oven to finish cooking.

While it was in the oven, I cooked some carrots. When they were done and were draining, I added some brown sugar, honey, cinnamon and vanilla to the pan. When it was melted, I added the carrots back and coated them.

Now to remember to start taking pictures before I eat! Grrr...

Tuesday, October 14, 2008

Pumpkin Bars with Cream Cheese Frosting


1 can pumpkin
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
2 c. sugar
4 eggs
1 c. oil


Beat eggs; add sugar. Add rest of ingredients. Bake at 350 degrees for 25 minutes.

Cream Cheese Frosting


3 oz. cream cheese
3/4 stick margarine (or butter)
1 tsp. milk
1 tsp. vanilla
1 3/4 c. powdered sugar


Mix cream cheese and margarine. Add milk, vanilla and powdered sugar. Frosts a huge pan of pumpkin bars.

*Debi's Recipe

Monday, October 13, 2008

Jim's Pizza Dough (Sweet Dough)


1 pkg. yeast
1 tsp. sugar
1 cup warm water (100-110 degrees)
1/2 tsp. salt
3 cups flour


Mix yeast, sugar and water together. Allow to sit for 10 minutes to bloom. Add salt and flour and mix. Let rest 20 minutes. Roll out or pat down in pizza pan.

Chocolate Chex Caramel Crunch


1 box Chocolate Chex cereal
3/4 cup packed brown sugar
6 T. butter
3 T. light corn syrup
1/4 tsp. baking soda
1/4 cup vanilla or white chips


In a large microwave-safe bowl, pour cereal (original recipe called for 8 cups, but I used entire box); set aside. Line a baking sheet with waxed paper (I used my Silpat).

In a 2-cup microwave-safe measuring cup, microwave brown sugar, butter and corn syrup on high 1-2 minutes until smooth, stirring after 1 minute. Stir in baking soda until dissolved. Pour over cereal, stirring until as evenly coated as possible. Microwave on high 3 minutes, stirring every minute. Spread on baking sheet. Cool 10 minutes (or longer). Break into bite-sized pieces.

In small Ziploc bag, melt vanilla chips in microwave; knead until smooth. Drizzle over snack. Let cool until set. Store in an airtight container.

Yield: 16 (1/2 cup) servings

* From the Fall 2008 Taste of Home Cooking School

Soda Cake


12 oz. can of your favorite soda
10-12 oz. bag baking chips (chocolate, white, cherry...whatever flavor you want)*
1 cake mix*

*Suggested flavors: chocolate and peanut butter chips with chocolate cake mix and a cola; white chips with strawberry cake and 7-Up; cherry chips with white cake and 7-Up


Pour bag of baking chips into 6 1/4 cup Heat 'N Serve (Tupperware) container. Mix together can of soda and cake mix. Stir until thoroughly mixed. Pour over baking chips. Put the seal on and bake in microwave on high for 8 minutes. Remove from microwave, remove seal adn allow to cool for about 10 minutes. Place serving plate on top of Heat 'N Serve and flip to turn out cake.

Thursday, October 9, 2008

Puppy Chow


6 oz. Chocolate chips
½ c. Peanut butter
1 stick Butter
8 c. Rice chex
1 c. Powdered sugar


Melt chocolate chips, peanut butter and butter together. Pour over rice chex. Shake in paper sack with 1 c. powdered sugar.

Pumpkin Bread


3 c. Sugar
4 Eggs
1 tsp. Cinnamon
1 ½ tsp. Salt
1 tsp. Nutmeg
2/3 c. Water
2 c. Pumpkin (16 oz. can)
2 tsp. Baking soda
3 1/3 c. Flour
1 c. Oil
½ c. Chopped nuts or dates (optional)


Combine all ingredients (except nuts or dates) and mix with electric mixer until blended. Fold in nuts or dates. Bake at 350º for 1 hour. Makes 4 (1 lb.) loaves.

Poppy-Lemon Loaf


1 Lemon cake mix
½ c. Oil
4 Eggs
1 c. Warm water
1 box Instant coconut cream pudding
¼ c. Poppy seeds


Mix together. Place in 2 loaf pans. Bake 350º for 45 minutes.

Poke & Pour Cake


1 pkg.Pillsbury white cake mix (18 ½ oz.)
2 Egg whites
1 ½ c. Water
1 pkg. Jello gelatin (3 oz.)
1 c. Boiling water
1 c. Cold water


Prepare cake mix following package directions with egg whites & 1½ c. water. Pour into greased and floured 9 x 13 pan. Bake according to directions. Cool 15 minutes. Prepare gelatin. With fork poke holes into cake at ½ inch intervals. Pour gelatin over cake, top with whipped cream and chill. Refrigerate 3 to 4 hours before serving.

Monster Cookies


1 dozen Eggs
1 lb. Butter
2 lb. Brown sugar
4 c. Sugar
3 lb. Creamy peanut butter
1 tsp. Vanilla
1 tsp. Salt
18 c. Rolled oats
1 lb. Plain M&M’s
8 tsp. Baking soda
1 lb. Chocolate chips


In a large pan, cream together the eggs, butter, sugars, peanut butter, vanilla and salt. Add oats, M&M’s, baking soda, and chocolate chips. Use a small ice cream scoop to place the batter on the cookie sheet. Bake at 350º for 10-12 minutes. Do not overbake. Take out of oven when the edges are just starting to brown.

Makes 20 dozen.



1 lb. Powdered sugar
1/3 c. Crisco
1/3 c. Karo White Syrup
1 capful Flavoring
3 drops Food coloring


Blend together and put in molds.

Microwave Caramel Corn


2 sticks Butter
1 c. Brown sugar
½ c. Karo syrup
1 tsp. Salt
2 tsp. Vanilla
½ tsp. Baking soda


Pop 2 poppers of popcorn. Put in a double lined grocery bag. Set aside.

In a microwave-safe bowl, combine butter, brown sugar, Karo syrup and salt. Microwave 2 minutes, stir, microwave 2 minutes more. Add vanilla and stir. Add baking soda and stir. Pour over popcorn. Shake. Tighten bag and microwave 1 ½ minutes. Take out of microwave, shake, roll up, and microwave 1 ½ minutes longer. Take out of microwave and shake until pieces are broken up.

Hot Buttered Rum


1 qt. Water
4 Bigelow “Constant Comment” teabags
2 c. Apple cider or juice
2 T. Brown sugar, firmly packed
¼ - ½ c. Rum
Dash Nutmeg


In saucepan, bring water to boil. Add tea and cover. Steep 7 minutes. Remove teabags and stir in apple juice, brown sugar and rum. Heat to steaming. Add dash of nutmeg. Ladle into mugs. Drop ½ tsp. butter into each serving. Garnish with cinnamon stick.

Hashbrown Casserole


2 lbs. Frozen hashbrowns, thawed
1 can Cream of chicken soup
1 c. Sour cream
1 ½ c. Shredded Cheddar cheese
½ c. Chopped onions
Salt & Pepper to taste


2 c. Cornflakes
¼ c. Butter, melted


Combine all but topping ingredients. Put into a greased casserole dish (9x13 pan). Crush cornflakes and mix with melted butter. Put this on top. Bake at 350º for 1 hour.

Zucchini Cake with Cream Cheese Frosting


3 c. Sugar
3 c. Flour
1 tsp. Baking soda
½ tsp. Salt
2 tsp. Baking powder
½ tsp. Cinnamon
4 Eggs
1 ½ c. Oil
3 c. Grated zucchini
Nuts (optional)


Sift dry ingredients. Add eggs, oil and grated zucchini. Bake in 9 x 13 pan at 350º for 1¼ - 1½ hours. Top with cream cheese frosting.

Cream Cheese Frosting:


4 oz. Cream cheese (very soft)
¾ stick Butter
1 tsp. Milk
1 tsp. Vanilla
1 ¾ c. Powdered sugar


Cream together and frost Zucchini Cake.

Layered Lettuce Salad


1 head Lettuce
1 c. Celery, diced
4 Hard boiled eggs, sliced
1 pkg. Frozen peas (11 oz.) (uncooked)
½ c. Diced green peppers
1 med. Sweet onion, diced
8 slices Bacon, fried and crumbled
2 c. Mayo or salad dressing
2 T. Sugar
4 oz. Grated cheddar cheese


Tear the cleaned lettuce into bite size pieces and place into 9 x 13 pan. Layer rest of ingredients in order given. Add sugar to mayo and spread over top as you would frosting. Top with grated cheese. Cover and refrigerate 8-12 hours or overnight. At serving time, garnish with additional bacon and parsley.

Hot German Potato Salad


1 lb. Bacon
24 oz. Potatoes O’Brien, thawed if using frozen
1 Onion, chopped or thinly sliced
1 c. Vinegar
1 c. sugar


Fry bacon. Add onions. Remove and drain after brown. Add vinegar and sugar to grease. Cook until clear (sugar has dissolved). Remove 1 cup. Put potatoes and bacon in sauce. Stir and let cook. Add more liquid if dry. Can add more green or red peppers if desired.

Grasshoppers by the Gallon


1 gallon Vanilla ice cream
8 oz. Whipped topping
1 c. Crème de menthe
1 c. Crème de cacao


Soften the ice cream in a large bowl. Add the whipped topping, crème de menthe and crème de cacao and mix well. Spoon in to a freezer container and store in the freezer. Serve in goblets.

You may add green food coloring to ice cream mixture to give dish desired shade of green.

Yield: 16 servings

Graham Cracker Candy


Graham Crackers
1 c. Brown sugar
1 c. Butter
12 oz. Chocolate chips
1 c. Nuts (optional)


Cover a jellyroll pan with aluminum foil and grease the foil. Arrange graham crackers over the bottom of the pan. Boil the brown sugar and butter. Pour over crackers. Bake for 5 minutes at 400º. Remove from oven and sprinkle on the chocolate chips and nuts. Let cool. Refrigerate. Break into pieces.

Corn Casserole


1 can Creamed corn
1 can Whole corn (undrained)
8 oz. Velveeta, cubed
1 stick Butter, cut into chunks
1 c. Dry macaroni


Combine and pour into buttered casserole dish. Bake at 350º for at least 1 hour. Stir at least once during cooking time.

Breakfast Casserole


6 slices Bread, buttered and cubed
2 c. Chopped ham (or cooked sausage)
1/2 lb. Cheddar cheese, shredded
6 Eggs
2 c. Milk
½ tsp. Dry mustard


Beat together eggs, milk, mustard, and salt. In a 9 x 13 pan, layer bread, ham, cheese, and pour egg mixture over that. Let set in refrigerator overnight.

Bake in 350º oven for 1 hour.

Angelfood Strawberry Dessert


Angel food cake
2 pkg. Strawberry jello
1 pkg. Frozen strawberries
3 c. Hot water
8 oz. Cool Whip


Break up angel food cake into a 9 x 13 pan, making a layer approx. ¾ inch deep. Mix jello, strawberries, and hot water. Let cool until partially set. Fold Cool Whip into jello and pour over cake. Chill.

4 Layer Dessert (Ick)

My sister and I renamed this to "Ick" when we were little because we didn't like the way it looked. It's very tasty, though!


1st Layer

½ stick Butter
1 c. Flour
½ c. Crushed pecans

Mix like pie crust and pat into 9x13 pan. Bake 12-15 minutes at 350º. Cool.

2nd Layer

8 oz. Cream cheese
1 c. Powdered sugar (do not sift)
1 c. Cool Whip

3rd Layer

2 pkg. Instant pudding mix mixed with 3 c. Milk

4th Layer

Top with Cool Whip

Cheese Crisps

I got this recipe off another blog (Thanks, Blake Bakes!), and decided to give them a try. Jill, you'll LOVE THEM!!!!

Shredded Cheese, any flavor (All I had was cheddar, so that's what I used)

Place a piece of parchment paper on a microwavable plate (I used a paper plate). Spread a small amout of cheese on the parchment paper and spread it around into a circle. Microwave on HIGH for about 30 seconds (basically until when it's melted, the grease doesn't look greasy, if that makes sense). Lift off and place on paper towel to cool (let it absorb whatever grease is left). Continue making how many more crisps you want, using the same piece of parchment paper.


Wednesday, October 8, 2008

Snicker Salad


2 Snickers bars
2-4 Apples
1-2 cartons whipped cream


Cut up Snickers and apples. Mix with whipped cream and refrigerate.

(Can use any amounts to your liking.)

Banana Bread


½ cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
dash of salt
1 cup ripe bananas, mashed


Cream butter, sugar, eggs, & vanilla. Combine flour, soda, & salt. Add flour mixture & bananas alternately to creamed mixture. Pour into bread pan. Bake at 350 degrees for 1 hour.

Notes: May add chocolate chips, cherries, or nuts, if desired.

Dutch Letter Bars


2 sticks of butter
2 cups sugar
2 eggs
2 cups flour
1 7-8 oz. can almond paste


Mix ingredients together. This takes a little time, the almond paste is thick. Spread into lightly greased 9 x 13 pan. Sprinkle with extra sugar. Bake at 325 degrees for 35 mins.

Frog Eye Salad


1 cup acini di pepe pasta
1 20 oz. can crushed pineapple
1 15 oz. can mandarin oranges
1 8 oz. container whipped topping
7 oz. mini marshmallows
1 cup white sugar
2 eggs, beaten
½ tsp. salt
3 Tbs. flour
1 10 oz. jar maraschino cherries, drained (optional)


Bring large pot of lightly salted water to a boil. Add pasta & cook for 8-10 mins. or until al dente & drain. Drain pineapple & mandarin oranges, reserving liquid. In medium saucepan, combine fruit liquids (about 1 ½ cups), sugar, eggs, salt, & flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta & refrigerate overnight. The next day, add pineapple, oranges, whipped topping, & marshmallows. Mix & top with cherries. Keep chilled until served.

Rhubarb Crunch


Bottom & Top
2 cups brown sugar
2 cups flour
1 cup melted butter or margarine
1 ½ cups oatmeal

8 cups rhubarb
2 cups water
2 cups sugar
4 Tbs. corn starch


Mix together ingredients to make top & bottom. Use 2 cups for top. Press the rest in bottom of pan.

For inside, mix last 3 ingredients until thick & glossy. Mix rhubarb in. Pour on crust & sprinkle with topping. Bake at 350 degrees for 1 hour.

Grape Salad


4 lbs. seedless green grapes (or a combo of red & green)
1 (8 oz.) pkg. cream cheese
1 (8 oz.) container sour cream (or yogurt)
½ cup sugar
1 tsp. vanilla extract
4 oz. chopped pecans
2 Tbs. brown sugar (or more)


Wash & dry grapes. In a large bowl, mix together cream cheese, sour cream, sugar, & vanilla. Add grapes & stir until evenly incorporated. Sprinkle with brown sugar & pecans. Refrigerate until serving.

Special K Cookies


½ cup sugar
½ cup white Karo syrup
½ cup peanut butter
1 tsp. vanilla
2 ½ cups Special K cereal


Spray pan with Pam. Mix first 4 ingredients in pan. Bring to boil. Shut off heat. Add cereal. Stir. Make little piles on waxed paper (or parchment paper). Allow to cool. When cool enough to touch, bunch each pile into a ball.

Salted Nut Roll Bars


1st layer
1 yellow cake mix
2/3 cup margarine, melted
1 egg

2nd layer
16 oz. mini marshmallows

2/3 cup white Karo syrup
12 cups peanut butter chips
½ cup margarine
2 tsp. vanilla
2 cups salted peanuts


Combine first layer ingredients and pat with fingers onto an 11 x 17 cookie sheet with sides. Bake at 325 for 10 - 15 mins. Take out of oven & spread mini marshmallows over top. Return to oven for 5 – 9 mins. Cool.

Combine first 4 topping ingredients. Put in microwave until melted. Stir frequently. Pour over top & then add peanuts. Cool. Cut into bars.

Apple Dip


8 oz. softened cream cheese
¾ cup brown sugar
½ cup sugar
1 tsp. vanilla
Apples (and/or other fruit...bananas, pears, strawberries, etc.)


Mix all ingredients except apples together. Slice apples & dip.

Creamy Fettuccini


8 oz. cream cheese
3/4 c. grated Parmesan Cheese
1/2 c. butter
1/2 c. milk
8 oz. fettucini


In large saucepan combine 1st 4 ingredients. Stir over low heat until smooth.
Cook fettucini per box directions. Add fettucini, toss lightly.

Optional additions: cooked chicken, broccoli.

Pumpkin Dip


2 cups powdered sugar
16 oz. cream cheese
16 oz. canned pumpkin
1 tsp. pumpkin pie spice (or use 1/2 tsp. each nutmeg and cinnamon)


Mix together all dry spices with sugar. Whip all the ingredients together; refrigerate until firm. Serve with ginger snaps for dipping.

Scrambled Egg Muffins


1/2 lb. pork sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 cup shredded cheddar cheese


Brown sausage, drain. In a bowl, beat eggs. Add onion, green pepper and seasonings. Stir in sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees 20-25 minutes or until a knife inserted near the center comes out clean. Makes 1 dozen.

Veggie Dip


1 container low-fat cottage cheese
1 container low-fat plain yogurt
1/4 - 1/2 cup low-fat mayo
1/2 - 1 pkg. dry Ranch dressing mix


Put all together in a blender - mix thoroughly.

1. If you use small containers for the first 2 ingredients, use the smaller amounts of the other 2 ingredients. If you use large containers, use the larger amounts of the last 2 ingredients.
2. If you put it in the blender, it will be very smooth. If you like it chunky, use your mixer. Enjoy!

Pasta Salad with "Crunchies"


16 oz. pasta, cooked, drained & rinsed
About 3 cups chopped, assorted veggies (bell peppers, onion, carrots, cauliflower, broccoli, etc.)

For the sauce:

1 can (14 oz.) non-fat sweetened condensed milk
2 c. fat-free mayo
1/2 c. Splenda (or sugar)
1/4 c. vinegar

Mix sauce ingredients together and add to pasta & veggies. Mix well. Refrigerate.

For the Crunchies on top:

*Can double the recipe and freeze extras for later*

1 pkg. crushed Ramen noodles (throw out the seasoning packet)
1/2 c. sunflower seeds
1/2 c. slivered almonds
1/4 c. butter (don't need to double this if making a double batch)

Preheat oven to 300 - 350 degrees. Put butter on a jelly roll pan and put in oven to melt. Once melted, add other ingredients. Bake for 15 minutes, watching and stirrign every 5 minutes or so, until toasted.

Store in a jar in the freezer.

Chicken Enchiladas


2 cups cooked chicken
1 pound Velveeta
1 cup sour cream
1 can Rotel tomatoes
8 tortillas


Melt Velveeta and add sour cream, chicken, and tomatoes. Put a little oil on each tortilla. Put some chicken mixture into each tortilla and roll up. Place enchiladas in a greased pan. Pour leftover sauce over the top. Bake at 350 degrees until hot and bubbly.

Jalapeno Popper Dip


2 (8 ounce) packages cream cheese, softened
1 cup mayo
1 (4 ounce) can chopped green chilies, drained
2 ounces canned jalapeno peppers, well drained and diced small
1 cup freshly grated Parmesan cheese


Whisk together cream cheese and mayo in a microwave or oven-safe dish until smooth. Stir in green chiles, jalapeno peppers and Parmesan cheese. Can add a bit extra cheese on the top, especially if baking in the oven to brown up. Microwave on High until hot, stirring after each minute or so, or else bake in a 350 degree oven for 20-30 minutes, or until hot.

Serve with tortilla chips or any other dippers you want!


These are a sweet German pancake my grandma used to make for my mom & her siblings growing up, and was passed down to my mom who made them for my sister & I, and which I make for myself now!


3 to 4 eggs, beaten
1 cup milk
1 cup flour
1/2 tsp. baking powder
dash salt


Whisk together eggs, milk, flour, baking powder and salt until smooth. In a heated, buttered (or sprayed with Pam) skillet or griddle, pour some batter. Swirl the pan to get the batter into a thin layer. When edges begin to curl, flip. Cook other side slightly. Either while still in pan, or on a cutting board, cut the "pancake" into squares. Put into bowl and add sugar (add a little after each batch or two so the sugar will melt from the heat of the snipples). Enjoy!

A new blog

I've decided to create a blog of just recipes that I enjoy, so they'll be easy to find, too! I don't have pictures now, but the next time I make them, I'll be sure to take some pictures, too! If you have any questions or comments, please let me know!