Have a great day, my friends !
Banana Upside Down Cake
1 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
3 tablespoons pure maple syrup
3 large ripe bananas. peeled, cut diagonally into 1/4-inch-thick slices
Cake
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
1/2 teaspoon vanilla extract
6 tablespoons milk
For topping:
Preheat oven to 325°F. Combine sugar and butter in heavy medium saucepan. Stir over low heat until butter melts and mixture is well blended. Pour into 9-inch-diameter cake pan with 2-inch-high sides. Spread to coat bottom of pan. Pour maple syrup over sugar mixture. Place banana slices in concentric circles on nuts, overlapping slightly and covering bottom.
For cake:
Stir flour, baking powder, cinnamon and salt in medium bowl to blend. Beat sugar and butter in another medium bowl until creamy. Add egg and vanilla; beat until light and fluffy. Beat in flour mixture alternately with milk in 3 additions. Spoon batter over bananas. Bake until tester inserted into center of cake comes out clean, about 55 minutes. Transfer cake to rack. Run knife around pan sides. Cool cake on rack 30 minutes. Place plate over pan; invert cake. Let stand 3 minutes, then gently lift off pan. Serve warm with whipped cream.
Chicken Lasagna
This is a creamy, cheesey dish and not the traditional tomato based lasagna. It is very good and a good change from the normal lasagna
8 lasagna noodles
3 tablespoons butter
3/4 cup milk
1/4 cup chopped pimento peppers
1/2 teaspoon dried basil
3 cups diced, cooked chicken meat
1/2 cup grated Parmesan cheese
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 (10.75 ounce) cans condensed cream
of chicken soup
1 (6 ounce) can sliced mushrooms,
drained
1 (16 ounce) package creamed, small
curd cottage cheese
2 cups shredded processed cheese
Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside
.
In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil
.
Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.
Bake at 350 degrees F (175 degrees C) for 45 minutes
Chili Relleno Casserole
1 1/2 cups (6oz.) Shredded Monterey
1/2 cup diced green chiles
2 Tbls. all purpose flour
1 1/2 cups milk
3 Eggs slightly beaten
Thick and Chunk Salsa
Toppings: sour cream, sliced ripe olives, chopped green onions
Preheat oven to 325 degrees. Sprinkle 3/4 cup cheese onto bottom of lightly greased 8 inch square baking dish. Top with chiles and remaining cheese. Place flour in medium bowl. Gradually add milk, stirring until smooth. Stir in eggs and pour mixture over cheese.
Bake for 45 minutes or until knife inserted in center comes out clean. Cool in pan for 10 minutes.
Serve with salsa and desired toppings.
Creamy Baked Chicken
1 Whole chicken, cut up
½1/2 stick margarine, melted
1 Can Cream of chicken soup
2 Cups whole canned onions
½ 1/ 2 soup can of water
1/ 2 cup flour
2/ 3 Cups evaporated milk
1 Cup grated cheese
Dash of paprika
Salt & Pepper
Lightly salt and pepper chicken. Lightly coat with flour. Arrange chicken pieces in a single layer with skins down in melted margarine. In a 13x9x2 inch pan. Bake uncovered in a 425 degree oven for 30 minutes. Turn chicken over and continue to bake for about 15-20 minutes longer. Remove from oven, drain. Combine remaining ingredients, except paprika and bring to light boil. Pour over chicken. Sprinkle with paprika and cover with foil. Return to oven and bake 15 to 20 minutes. Serve with rice.
1 Unbaked deep dish pie shell
2 Eggs, slightly beaten
1 Cup peans, chopped
1 Stick melted margarine
1 Cup sugar
1 Cup chocolate chips
1/ 2 Cup flour
1 Tsp. vanilla
Mix all ingredients together until well blended. Pour into unbaked pie shell and bake at 325 degrees for about 40 minutes.
This pie is like a thick chocolate chip cookie.
German Potato Salad
1 Lb. bacon fried, crumbled and grease reserved
9 Medium potatoes, peeled, sliced and boiled until tender
1 Large onion sliced thin
1/2 Cup all purpose flour
2 1/4 Cups water
1 1/4 Cups distilled white vinegar
1/2 Cup granulated sugar
Toss together crumbled bacon, potatoes and onion in bowl, set aside. Melt bacon grease in saucepan over medium high heat, stir in flour slowly . Whisk in water and vinegar, stir in sugar, continue cooking, stirring constantly until thickened. Pour hot mixture over potatoes in the bowl and serve hot
Hash Brown Casserole
Like Cracker Barrel
10.25 oz. can condensed cream of chicken soup
8 oz. Colby cheese - grated
1/2 cup melted butter OR margarine
1 sm. onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns
8 oz. Colby cheese - grated
1/2 cup melted butter OR margarine
1 sm. onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns
-Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
-In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
-Gently fold the potatoes into the mixture and pour into prepared pan.
-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.
-In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
-Gently fold the potatoes into the mixture and pour into prepared pan.
-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.
Honey Bun Cake
1 Box of yellow cake mix
3/4 cup Crisco Oil
4 Eggs
8 oz. Sour Cream
1 Cup Brown Sugar
3 Tbls. Cinnamon
Glaze
4 Tbls. Milk
1 Tbls. Vanilla
2 Cups Powdered Sugar
Mix first four ingredients together. Pour only half of batter into a greased and floured bundt or tube pan. Mix cinnamon and brown sugar together and sprinkle over batter in pan. Swirl with fork. Pour remaining batter on top. Sprinkle rest of sugar and cinnamon mixture over top and swirl again with fork. Bake at 325 degrees for about 50 minutes or until top springs back to touch.
Top with glaze after cake is cooled.
Boot Scootin’ Bean Soup
3 c Dried Pinto Beans
2 c Cubed Ham
2 c Water
22 oz Tomato Juice
4 c Chicken Stock (3 cans)
2 c Chopped Onions
3 Cloves Garlic, minced
3 tb Chopped Parsley
1/4 c Chopped Green Pepper
2 tb Brown Sugar
1 tb Chile Powder
1 ts MSG
1 ts Salt
1 ts Crushed Bay Leaves, (put in tea ball)
4 Whole Cloves, (put in tea ball)
1 ts Oregano
1/2 ts Cumin
1/2 ts Crushed Rosemary
1/2 ts Celery Seed
1/2 ts Ground Thyme
1/2 ts Ground Marjoram
1/2 ts Sweet Basil
1/4 ts Curry
1 c Sherry (Optional)
2 c Cubed Ham
2 c Water
22 oz Tomato Juice
4 c Chicken Stock (3 cans)
2 c Chopped Onions
3 Cloves Garlic, minced
3 tb Chopped Parsley
1/4 c Chopped Green Pepper
2 tb Brown Sugar
1 tb Chile Powder
1 ts MSG
1 ts Salt
1 ts Crushed Bay Leaves, (put in tea ball)
4 Whole Cloves, (put in tea ball)
1 ts Oregano
1/2 ts Cumin
1/2 ts Crushed Rosemary
1/2 ts Celery Seed
1/2 ts Ground Thyme
1/2 ts Ground Marjoram
1/2 ts Sweet Basil
1/4 ts Curry
1 c Sherry (Optional)
Soak beans overnight. Add all other ingredients except sherry and bring to boil. Cook slowly until beans are tender. Add Sherry (Optional).
Million Dollar Pie
8 oz. cream cheese 1 tsp. vanilla 1/2 cup Eagle Brand milk 1/4 cup lemon juice
Blend ingredients together until smooth.
Blend in: 1/2 can drained, crushed pineapple 1/2 cup pecans
Pour into baked pie shell and let set in the refrigerator for 1 hour. Top with whipped cream which has been blended with 1/2 can drained pineapple and 1/2 cup pecans.
Peanut Butter Chocolate Chunk Blondies
1/2 cup (1 stick) unsalted butter, softened
2 cups brown sugar
1/2 cup chunky peanut butter
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chunks
2 cups brown sugar
1/2 cup chunky peanut butter
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chunks
Preheat the oven to 350F. Line a 9 x 13 inch pan with parchment paper.
Cream butter and brown sugar until light and fluffy. Mix in peanut butter, eggs, and vanilla.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Add to wet mixture, stirring until it is just combined. Pour into prepared pan and sprinkle chocolate chunks over top.
Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
Peanut Butter Pie
Mix together 1/2 cup PB and 8 oz Philly Cream Cheese
Add 1 cup powdered sugar and 2 TBL milk - CREAM TOGETHER
Add 4 oz.Cool Whip and stir, stir, stir
Spoon into SHORTBREAD READY CRUST or Graham Cracker Crust.
Add 1 cup powdered sugar and 2 TBL milk - CREAM TOGETHER
Add 4 oz.Cool Whip and stir, stir, stir
Spoon into SHORTBREAD READY CRUST or Graham Cracker Crust.
Praline Pumpkin Dessert
1 Can (15oz.) Pumpkin (Not Pumpkin Pie Mix)
1 Can (12oz.) Evaporated Milk (Canned Milk)
3 Eggs
1 Cup Sugar
4 Tablespoons Pumpkin Pie Spice
1 Pkg. White Cake Mix
1 ½ Cups Chopped Pecans or Walnuts
¾ Cup Butter or Margarine, Melted
Heat Oven to 350 degrees. Stir together pumpkin, milk, eggs, sugar and pumpkin pie spice until smooth. Pour into greased rectangular baking dish. Sprinkle cake mix (dry) over pumpkin mixture. Sprinkle with pecans or walnuts. Pour melted butter evenly over top.
Bake 50-60 minutes or until knife comes out clean. Cool completely before serving.
Sweet As Kisses Pie
1 pkg. (8 oz.) Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup cherry pie filling
1 HONEY MAID Graham Pie Crust (6 oz.)
MIX cream cheese and sugar with electric mixer on medium
speed until well blended. Gently stir in 2 cups of the
whipped topping.
ADD pie filling. Cut through batter with knife several times
for marble effect.
POUR into crust; spread with remaining whipped topping.
Freeze at least 3 hours or overnight. Let stand 10 minutes
before cutting into 8 slices
1 pkg. (8 oz.) Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup cherry pie filling
1 HONEY MAID Graham Pie Crust (6 oz.)
MIX cream cheese and sugar with electric mixer on medium
speed until well blended. Gently stir in 2 cups of the
whipped topping.
ADD pie filling. Cut through batter with knife several times
for marble effect.
POUR into crust; spread with remaining whipped topping.
Freeze at least 3 hours or overnight. Let stand 10 minutes
before cutting into 8 slices
Mashed Potato Pie
· 1 unbaked 9-inch pastry shell
· 2 cups mashed cooked potatoes
· 1/2 cup half-and-half
· 1 tablespoon butter
· 3/4 cup cream-style cottage cheese
· 1/2 cup sour cream
· 2 eggs
· 1/2 teaspoon salt
· 1/4 teaspoon garlic powder
· 1/8 teaspoon cayenne pepper
· 1/8 teaspoon black pepper
· 1 1/2 cups shredded Cheddar cheese
· 1/2 cup chopped onion
· 8 ounces crisp cooked bacon, drained and crumbled
Line unbaked, unpricked pastry shell with foil; fill with pie weights or dried beans. Bake at 450° for 5 minutes; remove weights and foil and bake for about 5 to 7 minutes longer, until almost done.
Remove from oven; reduce oven to 425°.
Combine mashed potatoes, cream, and butter; set aside. In a mixing bowl, combine cottage cheese, sour cream, eggs, salt, garlic powder, and peppers; beat with electric mixer on high speed until smooth. Add potato mixture and beat 1 minute longer. Stir in shredded cheese, chopped onion, and bacon. Pour potato mixture into warm pastry shell. Bake at 425° for 35 to 40 minutes, or until golden brown.
Peanut Butter Chocolate Chunk Blondies
1/2 cup (1 stick) unsalted butter, softened
2 cups brown sugar
1/2 cup chunky peanut butter
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chunks
2 cups brown sugar
1/2 cup chunky peanut butter
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chunks
Preheat the oven to 350F. Line a 9 x 13 inch pan with parchment paper.
Cream butter and brown sugar until light and fluffy. Mix in peanut butter, eggs, and vanilla.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Add to wet mixture, stirring until it is just combined. Pour into prepared pan and sprinkle chocolate chunks over top.
Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
White Crunch Nibble
Mix together in a large roaster:
2 cups salted peanuts
10 oz. pkg. pretzels
5 cups Cheerios
5 cups Crispix
16 oz. M & Ms
Melt together over medium low heat:
10 oz. pkg. pretzels
5 cups Cheerios
5 cups Crispix
16 oz. M & Ms
Melt together over medium low heat:
2 pkgs. 12 oz. white chocolate chips
3 Tbsp. vegetable oil
3 Tbsp. vegetable oil
Pour this over cereal mixture, stirring to thoroughly coat. Spread over waxed paper to set up.
You will have chunks of candy.
Once it has cooled completely, keep in air tight container.
Crab Cakes
(Like Joe's Crab Shack)
1 Egg yolk
1/3 cup mayonnaise
1 1/2 tsp. Worcestershire sauce
1 tsp. dry mustard
1 tsp. black pepper
1/4 tsp. Old Bay
1/4 tsp. salt
1 1/4 Cup fresh breadcrumbs
3 Tbls. chopped fresh parsley
1 Lb. crab meat
Flour to coat
Beat together first 9 ingredients. Fold in breadcrumbs and parsley. Fold in crab meat. Form into 4-6 patties. Lightly coat patties in flour on both sides. Deep fry crab cakes in hot oil until browned.
1/2 c. cocoa
1/4 t. salt
1/4 t. baking powder
1/4 t. baking soda
1-10 oz. jar of cherries (about 48)
1/2 c. butter or margarine
1 c. sugar
1 egg
1 1/2 t. vanilla
6 oz. semi-sweet chocolate chips
1/2 c. sweetened, condensed milk
Combine flour, cocoa, salt, baking powder, and baking soda; set aside. Drain cherries, reserving juice; set aside. Beat butter on medium speed 30 seconds. Add sugar, beat until fluffy. Add egg and vanilla, beating well. Gradually add dry ingredients, beat until well combined. Shape into 1 inch balls. Place 2 inches apart on an un-greased cookie sheet. Press center in with thumb and place a cherry in the center. In a small saucepan combine chocolate chips and sweetened condensed milk. Stir over low heat until melted. Remove from heat and stir in 4 t. of cherry juice. Spoon 1 t. of frosting over each cherry. Spread to cover. Bake at 350° for 10 minutes, remove from pan and cool. Makes approximately 48 cookies.
In a large bowl, combine 3 cans Cream of Chicken soup, crushed tomatoes and the sour cream. Mix well and remove enough of the mixture to cover the top of the 9'x13" baking pan. Set aside. (You should have a small bowl and a larger bowl set aside with the chicken soup and sour cream).
Once chicken is done, cool and debone chicken into small pieces. Put chicken pieces and onion mixture in with the large bowl mixture. Mix well.
Get your baking pan and tortillas out. Cover the bottom of the baking pan with a thin layer of the small bowl mixture. Dip the tortillas in your chicken broth to make them easier to fold and work with. Put about 2 large spoonfuls of the large bowl mixture into each tortilla and roll it up and place it in the pan until full.
Cover enchiladas with the mixture from the small bowl. Cover with a thick layer of cheese.
Chocolate Covered Cherry Cookies
1 1/2 c. flour1/2 c. cocoa
1/4 t. salt
1/4 t. baking powder
1/4 t. baking soda
1-10 oz. jar of cherries (about 48)
1/2 c. butter or margarine
1 c. sugar
1 egg
1 1/2 t. vanilla
6 oz. semi-sweet chocolate chips
1/2 c. sweetened, condensed milk
Combine flour, cocoa, salt, baking powder, and baking soda; set aside. Drain cherries, reserving juice; set aside. Beat butter on medium speed 30 seconds. Add sugar, beat until fluffy. Add egg and vanilla, beating well. Gradually add dry ingredients, beat until well combined. Shape into 1 inch balls. Place 2 inches apart on an un-greased cookie sheet. Press center in with thumb and place a cherry in the center. In a small saucepan combine chocolate chips and sweetened condensed milk. Stir over low heat until melted. Remove from heat and stir in 4 t. of cherry juice. Spoon 1 t. of frosting over each cherry. Spread to cover. Bake at 350° for 10 minutes, remove from pan and cool. Makes approximately 48 cookies.
SOUR CREAM CHICKEN ENCHILADAS
1 chicken, boiled and deboned
1 white onion, chopped
6 jalapeno pepper slices, chopped (optional)
1 white onion, chopped
6 jalapeno pepper slices, chopped (optional)
1 Small Can of Green Chilis
1 Small can mushrooms, drained and chopped (optional)
4 Cans Cream of Chicken Soup
16 oz. sour cream plus 1 (1) 8 oz. carton of Sour Cream
1 Small can mushrooms, drained and chopped (optional)
4 Cans Cream of Chicken Soup
16 oz. sour cream plus 1 (1) 8 oz. carton of Sour Cream
1 Medium Can of Diced or Crushed Tomataoes
1 pkg. flour tortillas
1 large package Mexican-style shredded cheese
1 large package Mexican-style shredded cheese
Boil chicken in a large pot. While boiling, chop onion, jalapenos, and mushrooms. Sauté in a skillet until flavors are mixed well. Set onion mixture aside.
Once chicken is done, cool and debone chicken into small pieces. Put chicken pieces and onion mixture in with the large bowl mixture. Mix well.
Get your baking pan and tortillas out. Cover the bottom of the baking pan with a thin layer of the small bowl mixture. Dip the tortillas in your chicken broth to make them easier to fold and work with. Put about 2 large spoonfuls of the large bowl mixture into each tortilla and roll it up and place it in the pan until full.
Cover enchiladas with the mixture from the small bowl. Cover with a thick layer of cheese.
Bake at 350°F for 30-40 minutes or until cheese is melted and mixtures are bubbling.
Pepper Steak
1 package (0.87 oz.) Brown Gravy Mix
3/4 cup water
1 tablespoon soy sauce
1 1/2 - 2 pounds flank steak or sirloin steak, thinly sliced diagonally
1 tablespoon oil
1 medium onion, sliced
2 bell peppers, cut in thin strips
rice (optional)
Combine Brown Gravy Mix, water and soy sauce. Set aside.
Heat oil in large skillet. Saute meat 8-10 min. or until brown.
Stir in Brown Gravy Mixture, bring to a boil and simmer 10 min.
Add onion and bell peppers, simmer 10 min. Serve over rice, if desired.
3/4 cup water
1 tablespoon soy sauce
1 1/2 - 2 pounds flank steak or sirloin steak, thinly sliced diagonally
1 tablespoon oil
1 medium onion, sliced
2 bell peppers, cut in thin strips
rice (optional)
Combine Brown Gravy Mix, water and soy sauce. Set aside.
Heat oil in large skillet. Saute meat 8-10 min. or until brown.
Stir in Brown Gravy Mixture, bring to a boil and simmer 10 min.
Add onion and bell peppers, simmer 10 min. Serve over rice, if desired.
Snickerdoodle Blondies
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon grated or ground nutmeg
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
a pinch nutmeg
Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon grated or ground nutmeg
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
a pinch nutmeg
Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.
Chicken & Broccoli Crockpot
Easy broccoli chicken with chicken breasts and broccoli cooked in a slow cooker (Crockpot) This is a great dish to put on in the morning before leaving for work. When you return it is ready to go, just make your rice and your supper is ready !
2 Cans Cream of Broccoli Soup
2 Boneless Chicken Breasts (as many as you need, I buy the frozen packages with 6-7 in the bag) You can also boil and debone a whole chicken rather than just the breasts.
1 Bag frozen Broccoli
2 Cups of Milk
2 Boneless Chicken Breasts (as many as you need, I buy the frozen packages with 6-7 in the bag) You can also boil and debone a whole chicken rather than just the breasts.
1 Bag frozen Broccoli
2 Cups of Milk
Place chicken in the crockpot. Cover with frozen veggies and cream of broccoli soup. Add salt and pepper to taste. Cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. (Boneless chicken breasts might be dry if cooked too long.) Add milk about 45 minutes before done, or 30 minutes if cooking on high. Serve poured over rice!!!
Apple Fritters
2 c. Bisquick
2 / 3 c. milk
1 egg,
2 c. apples (chopped sm.)
Powdered sugar to sprinkle on apple fritters
2 / 3 c. milk
1 egg,
2 c. apples (chopped sm.)
Powdered sugar to sprinkle on apple fritters
Mix Bisquick, milk and egg until well blended. Stir in apples. Drop by small teaspoonfuls into deep hot fat (360-375 degrees). Turn and fry until golden brown on both sides. Drain on paper towels. Serve hot with syrup or powdered sugar.
Au Gratin Potatoes
• 2 to 2 1/2 pounds red-skinned potatoes
• 2 tablespoons butter
• 1/2 cup diced onion
• 2 small cloves garlic, minced
• 1 tablespoon fresh chopped parsley
• 2 tablespoons flour
• 1/4 teaspoon pepper
• 1 1/2 cups milk
• 1 cup shredded sharp Cheddar cheese
• salt and pepper, to taste
Preparation:
Peel potatoes and slice thinly. Rinse and cover with water in a medium saucepan. Bring to a boil; boil for 2 minutes. Drain and rinse with cold water to stop cooking.
In a saucepan, melt butter over medium-low heat. Add the diced onion and sauté until tender; add minced garlic and parsley. Stir in flour and pepper until smooth. Gradually add milk, cooking and stirring over medium-low heat until thickened. Stir in cheese until melted and sauce is smooth.
Arrange sliced potatoes in a 2 to 2 1/2-quart casserole, sprinkling layers with salt and pepper. Pour sauce evenly over potatoes. Cover dish and cook at 350° for 40 to 50 minutes, or until potatoes are tender.
Banana Oatmeal Cookies
3/ 4 cup solid vegetable shortening
1 cup sugar
1 egg
1 cup mashed bananas
1 1/ 2 cups all purpose flour
1/ 2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/ 2 tsp. nutmeg
2 cups quick oats
1 cup chocolate chips
Preheat oven to 350 degrees. Mix shortening, sugar, egg and mashed bananas well. Add flour, baking soda, salt, cinnamon and nutmeg. Stir in oats and chocolate chips. Drop by rounded tablespoons onto baking sheet. Bake 8 to 10 minutes. Cool on wire rack.
Sweet Potato Casserole
3 cups sweet potatoes, mashed (Fresh or Canned, drained)
2 cups brown sugar (packed)
4 eggs, beaten
1 teaspoon vanilla
1/2 teaspoon nutmeg
1 teaspoon cinnamon
(In place of the nutmeg and cinnamon, you can use 2 teaspoons of Apple or Pumpkin Pie Spice, they have all the spices in one container)
pinch of salt
1 cup evaporated (canned) milk
1 stick butter (melted)
1 1/2 cups flaked coconut
1 cup chopped pecan pieces
Wash and peel potatoes and boil until tender in salted water. If using canned Sweet Potatoes, drain the juice. Mash with butter. Stir in brown sugar, vanilla, and seasonings.
Beat eggs well and combine with milk. Slowly add milk and beaten eggs to sweet potatoes, stirring until well mixed. Add coconut and pecan pieces.
Butter a casserole and transfer potato mixture, spreading evenly. Dot the top with an extra tablespoon of butter, if desired.
Bake at 350° F until firm and lightly browned. Remove casserole from the oven and top it with about ½ cup of flaked coconut and pecan pieces. Return to oven to brown the coconut.
Lemon Tea Cookies
Cookies
1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
1 2/3 cups flour
1 tablespoon powdered sugar
Filling
2/3 cup granulated sugar
3 teaspoons lemon peel, grated
3 tablespoons lemon juice
1 tablespoon butter or margarine
1 teaspoon cornstarch
1/4 teaspoon salt
1 egg, beaten
In large bowl, Beat butter, 1/3 C powdered sugar, and vanilla with mixer on medium speed until well blended.
Stir in flour until dough forms.
Cover; refrigerate 30 minutes
Heat oven to 350°F Shape dough into 1" balls.
Place balls 2" apart. Press thumb into center of each ball to make indentation.
Bake 8 to 10 minutes or until golden brown.
Remove to cooling racks and cool completely, about 30 minutes.
In 1 qt saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened.
Cool about 15 minutes.
Fill each thumbprint with rounded 1/4 tsp filling. Sprinkle 1 T powdered sugar over cookies.
Au Gratin Carrots
2 lb Carrots; sliced
1/2 c Onion; chopped
1/4 c Butter or margarine; divided
3 tb All-purpose flour
1/2 ts Salt
1/8 ts Pepper
1 1/2 c Milk
4 oz Process american cheese; cubed
2 tb Fresh parsley; chopped
2 c Cornflakes; crushed
Cook the carrots until crisp-tender; drain and set aside. In a saucepan over medium heat, saut onion in 3 Tablespoon butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in the cheese just until melted. Add carrots and parsley. Pour into a greased 8" square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake uncovered at 350 degrees for 20-25 minutes or until bubbly.
Buckeye Bars
1/2 cup butter, softened
3/4 cup crunchy peanut butter
22 Vanilla Wafers, crushed (about 3/4 cup)
2 cups powdered sugar
1/2 of 8-oz. tub Whipped Topping (Do not thaw.)
3 squares Semi-Sweet Chocolate
LINE 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Add wafer crumbs; mix well. Gradually beat in sugar. Press onto bottom of pan.
MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until well blended. Spread over peanut butter layer.
REFRIGERATE 2 hours. Use foil handles to lift dessert from pan before cutting to serve.
Sweet Potato Casserole
3 cups sweet potatoes, mashed (Fresh or Canned, drained)
2 cups brown sugar (packed)
4 eggs, beaten
1 teaspoon vanilla
1/2 teaspoon nutmeg
1 teaspoon cinnamon
(In place of the nutmeg and cinnamon, you can use 2 teaspoons of Apple or Pumpkin Pie Spice, they have all the spices in one container)
pinch of salt
1 cup evaporated (canned) milk
1 stick butter (melted)
1 1/2 cups flaked coconut
1 cup chopped pecan pieces
Wash and peel potatoes and boil until tender in salted water. If using canned Sweet Potatoes, drain the juice. Mash with butter. Stir in brown sugar, vanilla, and seasonings.
Beat eggs well and combine with milk. Slowly add milk and beaten eggs to sweet potatoes, stirring until well mixed. Add coconut and pecan pieces.
Butter a casserole and transfer potato mixture, spreading evenly. Dot the top with an extra tablespoon of butter, if desired.
Bake at 350° F until firm and lightly browned. Remove casserole from the oven and top it with about ½ cup of flaked coconut and pecan pieces. Return to oven to brown the coconut.
Lemon Tea Cookies
Cookies
1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
1 2/3 cups flour
1 tablespoon powdered sugar
Filling
2/3 cup granulated sugar
3 teaspoons lemon peel, grated
3 tablespoons lemon juice
1 tablespoon butter or margarine
1 teaspoon cornstarch
1/4 teaspoon salt
1 egg, beaten
In large bowl, Beat butter, 1/3 C powdered sugar, and vanilla with mixer on medium speed until well blended.
Stir in flour until dough forms.
Cover; refrigerate 30 minutes
Heat oven to 350°F Shape dough into 1" balls.
Place balls 2" apart. Press thumb into center of each ball to make indentation.
Bake 8 to 10 minutes or until golden brown.
Remove to cooling racks and cool completely, about 30 minutes.
In 1 qt saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened.
Cool about 15 minutes.
Fill each thumbprint with rounded 1/4 tsp filling. Sprinkle 1 T powdered sugar over cookies.
Au Gratin Carrots
2 lb Carrots; sliced
1/2 c Onion; chopped
1/4 c Butter or margarine; divided
3 tb All-purpose flour
1/2 ts Salt
1/8 ts Pepper
1 1/2 c Milk
4 oz Process american cheese; cubed
2 tb Fresh parsley; chopped
2 c Cornflakes; crushed
Cook the carrots until crisp-tender; drain and set aside. In a saucepan over medium heat, saut onion in 3 Tablespoon butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in the cheese just until melted. Add carrots and parsley. Pour into a greased 8" square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake uncovered at 350 degrees for 20-25 minutes or until bubbly.
Buckeye Bars
1/2 cup butter, softened
3/4 cup crunchy peanut butter
22 Vanilla Wafers, crushed (about 3/4 cup)
2 cups powdered sugar
1/2 of 8-oz. tub Whipped Topping (Do not thaw.)
3 squares Semi-Sweet Chocolate
LINE 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Add wafer crumbs; mix well. Gradually beat in sugar. Press onto bottom of pan.
MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until well blended. Spread over peanut butter layer.
REFRIGERATE 2 hours. Use foil handles to lift dessert from pan before cutting to serve.
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