Saturday, December 5, 2009

Holiday Favorites

JELLO POPCORN BALLS


1 cup Sugar

1 cup Karo

3 oz. package of your favorite Jello


Combine all ingredients and bring to a rolling boil. Pour over popped pop corn.

Stir until well coated. Store in an airtight container.

--------------------------

CRACKER JACKS


2 gallons of popped popcorn.

2 cups brown sugar

1 cup white Karo syrup

2 sticks oleo

1 cup raw peanuts

Bring all to a rolling boil. Boil 5 minutes. Remove from heat. Add 1/2 teaspoon

soda and 1 teaspoon vanilla. Pour syrup over the popped corn. Stir until the

corn is well coated. Bake in a 250 degree oven for 1 hour, stirring every

15 minutes

-----------------------

MARSHMELLOW POPCORN BALLS

6 cups popped popcorn

32 large marshmellows

1/4 cup butter

Melt butter and marshmellows over low heat. Add food coloring if desired.

Pour over popped popcorn and press into balls. I spray Pam on my hands

to keep them from sticking to me. They are pretty sticky at first, but let them

set for a few hours and they will be just right..

------------------

COCONUT-POTATO DROPS


1 medium potato, peeled

1 teaspoon butter

1/2 teaspoon almond extract

1 pkg (1#) powdered sugar

1 package flaked coconut (7 oz)

Cherries and Nuts


In a small saucepan, cook the potato in water to cover until tender.

Drain and mash. Measure 1/2 cup into bowl and stir in butter and

almond extract. Gradually stir in the powdered sugar (mixture will

be thin at first). Mix until smooth. Then stir in coconut. Drop by

teaspoons onto waxed paper. Top each with a cut candied cherry

or nut. When cold, pack into airtight containers. Makes about 45

pieces of candy.

--------------------------

Graham Cracker Cookies

1 cup packed brown sugar

2 sticks oleo

1 cup chopped pecans

1 cup coconut

1 TBSP Vanilla

Mix all ingredients together and bring to a boil. Spoon over graham crackers lined up

in a rimmed cookie sheet.(about 24 graham crackers) Bake 8 minutes at 350 degrees.

Cut into squares while still warm. So easy, and so good. Make great gifts. I sometimes

omit the coconut. and add extra nuts.

---------------------

Jan Baker's German Fruitcake



3/4 cup margerine

2 cups sugar

4 eggs

3 cups flour

1/2 teaspoon of Allspice,Nutmeg,and Cinnamon



1 cup buttermilk

3/4 teaspoon soda

2/3 cup cherry preserves

2/3 cup apricot preserves

2/3 cup pineapple preserves

1 2/3 cups pecans

1 teaspoon vanilla

Mix in order. Grease and flour 10" tube pan. Bake at 325 degrees

for 1 1/2 hours.

--------

Brandied Fruit Cake

To begin the fruit:
Week one.....1 cup pineapple, drained. Add one cup sugar. Stir with a wooden spoon.
Week two....1 cup drained peaches,add 1 cup sugar
Week three...1 cup drained apricots, add 1 cup sugar
Week four......1 cup marischino cherries, drained, add 1 cup sugar
I keep all this in a big glass jar, stir every day with a wooden spoon, leave on a shelf, covered with some saran wrap.
Week five......the recipe:

Brandied Fruit Cake
1 1/2 cups oil
2 cups sugar
3 cups flour
3 cups brandied fruit
3 eggs, beaten
1 teaspoon soda
1 teaspoon salt
2 teaspoons vanilla
2 cups pecans
Mix oil and eggs, beat well. Add flour,soda,vanilla, etc. and mix well.
Add the brandied fruit and nuts by hand last.
Bake at 325 degrees for 1 1/2 hours.

This is an old,old recipe, have had it for years. It is also good on ice cream.

I always love to sneak pieces out of the pineapple...it is soooo goood.

Be sure to check out the appetizer recipes for other Holiday favorites...

Tuesday, November 24, 2009

Granny Lois's Cornbread Dressing Recipe

Granny Lois was one of the best cooks in town. Everyone loved this recipe and she always made it for the church suppers. Everytime we talk about this recipe we laugh. The first time my daughter Karen made this, she did not know you had to bake the cornbread first, so you can imagine the mess she ended up with...we laugh every Thanksgiving over Karen's special dressing. Granny Lois wrote the recipe down for me before she passed away, but her writing was so hard to read, age had made her hands tremble and shake, but luckily, Karen still had the recipe written in younger days, so it is with joy that I share her wonderful recipe. Eat and enjoy !

Granny Lois's Cornbread Dressing

4 pkgs. corn bread...bake it first....
8 slices of white bread
8 boiled eggs,chopped
1 bell pepper, chopped
2 medium onions, chopped
3 sticks of celery chopped
3 cans of cream of chicken
1 can of cream of celery
1 boiled chicken,skin removed, cut into bite size pieces
sage
poultry seasoning
pepper
curry powder
1/2 cup cooking oil
save broth from whole chicken

prepare cornbread, crumble into foil pan.
crumble bread. add chopped up eggs,onions,bell pepper, celery and

cooking oil.
2 cans of cream of chilcken and 1 can of cream of celery
add chicken pieces
season to taste
add broth if thick
put last can of cream of chicken on top
bake 350 for 30 mins

Monday, November 23, 2009

Cranberry Relish

Thanksgiving day is almost here.....I am lazy when it comes to this recipe...Just open a can of whole cranberry sauce, add a jar of orange marmalade, and stir it together. No fuss, quick and easy...you can add some chopped pecans to it as well...what is left over makes great topping for hot biscuits in the morning...

Thursday, October 8, 2009

Corn Tortilla and Mixed Bean Lasagna

CORN TORTILLA AND MIXED BEAN LASAGNA

Start to finish: 1 hour 5 minutes (30 minutes active). Servings: 8

ingredients

1 teaspoon extra-virgin olive oil

2 medium yellow onions, chopped (2 cups)

2 medium bell peppers, cored and chopped

2 tablespoons minced garlic

- 15-ounce can black beans, rinsed and drained

- 15-ounce can pinto beans, rinsed and drained

- 14-ounce can diced tomatoes (with juice)

- 4-ounce can mild or hot chopped green chilies

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon salt

12 white corn tortillas

2 cups grated reduced-fat Monterey Jack cheese

directions

1 Heat the oven to 350 F.

2 Heat oil in a large saucepan. Add the onions, bell peppers and garlic. Saute until the vegetables are soft, 5 to 7 minutes. Stir in both beans, tomatoes, chilies and spices. Heat and set aside.

3 In a 9-by-13-inch baking dish (or other 3-quart shallow baking dish) spread 1/2 cup of bean mixture. Arrange 6 of the tortillas over the bean mixture, overlapping them slightly and having them come about 1 inch up the sides of the dish.

4 Spread half of the remaining bean mixture over the tortillas. Sprinkle with 1 cup of the cheese, then arrange the remaining 6 tortillas on top. Cover with the remaining bean mixture.

5 Coat one side of a piece of foil with cooking spray, then tightly cover the dish. Bake until the lasagna is bubbling and heated through, about 30 minutes. Uncover and top with the remaining cheese. Bake for 5 minutes more, or until the cheeses is melted

Wednesday, October 7, 2009

Grape Trifle

My cousin David sent me this recipe . I know how good this is, as it is served often at our third Sunday dinners at church. I prefer to use the red grapes in it, as it seems to be sweeter. I just love red grapes. I also use them in chicken salad, but anyway, here it is, and it is a blue winner. I have recently discovered seedless black grapes which are really wonderful......


Grape Trifle

Cream together:



1 cup sour cream (I prefer reduced fat.)

8-ounce cream cheese (ditto)

½ cup sugar or Splenda

1 tsp. vanilla

Fold in 4 cups washed and dried grapes, removed from the stems. Spread in 8x8" dish.

For topping, grind 1 cup of pecans to fine crumbs. Mix with ¾ cup brown sugar. Spread over grape mixture and refrigerate. Can be doubled for use in a 13x9" dish.
I sometimes sprinkle about a Tablespoon of cinnamon sugar over this as well, this
is such a great dish.Sometimes, I just chop the pecans. Luckily, we have our pecan trees. I love the native ones the best, tiny, but so tasty.

Thursday, September 3, 2009

Pumpkins

Pumpkin Recipes

I love pumpkins...I have to smile every time I look across the street at my pumpkin on a table, so big and orange in color...

Years ago my father wrote a song for me...I wish I had listened more carefully... I can remember some of the words. He was a western singer and guitar player, his band went all over Arizona playing, and he wrote a song for me...some of the words I can remember were:

Daddy's Little Punkin'
Time to go to sleep,
Close your eyes,
And sleep and dream in Peace.
Sadly, that is all that I can remember to the song...My Mom can't remember all the words either.


I have been thinking about Pumpkin Recipes, and hope this will be good for cold fall days...

Pumpkin Fudge
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 Tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12 oz) package white chocolate morsels
1 (7 oz) jar marshmellow creme
1 cup chopped pecans, toasted
1 teaspoon vanilla extract

Stir together the first six ingredients in a 3 1/2 quartsaucepan over medium high heat, cook and stir constantly until the mixture comes to a boil.Cook stirring constantly until candy thermometerreads 234 degrees (soft ball stage) or for about12 minutes. Remove pan from heat, stir in remainingingredients until well blended. Pour into a greasedaluminum foil-lined pan (9 inch square) and let itstand 2 hours or until completely cool. Cut fudge intosquares...makes about three pounds.
-----------
Pumpkin Pie Dip
1 (8 oz) package of Cream Cheese, softened
2 cups Powdered Sugar
1 (15 oz) can of Pumpkin Pie Filling
1 teaspoon ground Cinnamon
1` teaspoon ground ginger

Beat Cream Cheese and sugar at medium speed with electric mixer until
smooth. Add pie filling, cinnamon, and ginger, Beat well. Cover and chill
for 8 hours. Serve with gingersnaps, sliced apples, and sliced pears.
You can make the bowl look pretty by putting in some cinnamon sticks and sprinkling a little cinnamon on top of the mixture.
-------------
Roasted Pumpkin Seeds
2 cups of fresh Pumpkin Seeds
2 Tablespoons ground Rosemary (dried)
2 Tablespoons Oilve Oil
1 Tablespoons coarse ground Sea Salt
Rinse pumpkin seeds in water and drain on paper towels. Toss
with remaining ingredients and spread on a baking sheet. Bake
at 350 degrees for 10 to 12 minutes until crisp. Cool and store
in an airtight container. Makes 2 cups.

------And my favorite pumpkin recipe.........

Double Layer Pumpkin Pie
4 oz. (1/2 of an 8 oz. pkg) Philadelphia Cream Cheese, softened
1 TBSP Milk
1 TBSP Sugar
1 Tub (8 oz) Cool Whip Whipped Topping, thawed and divided
1 Honey Maid Graham Pie Crust (6 oz)
1 Cup Milk
1 can (16 oz) Pumpkin
2 Pkg (4 serving size each) Jello Vanilla Flavor Instant Pudding and Pie Filling
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
Mix Cream Cheese, 1 TBSP milk and sugar in large bowl with wire whisk until well blended.
Gently stir in 1/2 of the whipped topping. Spread into the crust.
Pour 1 cup milk into large bowl. Add Pumpkin,pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended (Mixture will be thick)
Spread over the cream cheese layer.Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store any left over pie in the refrigerator.

Monday, August 3, 2009

Let's Get Pickled

CINNAMON RED HOT CUCUMBER PICKLES
7 lbs. large cucumbers

1 cup lime
1 cup vinegar
Red food coloring
1 TBSP Alum
2 cups vinegar
10 cups sugar
8 cinnamon sticks
1 small package of Red Hots (Brach's Imperials are best)
Peel, seed, and slice cucumbers. Soak in 1 cup lime and 1 gallon water for 24 hours.Drain well and wash several times with clear water. Wash, soak, covered with ice water for 3 hours.Drain.

Mix 1 cup vinegar,
1 bottle red food coloring,
alum, and water to cover.
Pour over the cucumbers and simmer for 2 hours.Pour off.
Bring to a boil, 2 cups vinegar, 2 cups water, 10 cups sugar, cinnamon sticks, and red hots. Pour over cucumbers and let stand 24 hours. Pour off syrup and bring to a boil, pour over cucumbers in jars and seal.
I waterbath mine.This recipe is great for those big cucumbers that you can't do anything else with. They are pretty in rings, or they can be made into spears. I do mine in big crocks. I have been lucky to find old crocks around here at auctions. At Christmas, cut material into circles, pink the edges, put on jar with ring, tie ribbons on bottle.Makes nice gifts.
-------------------------
ICE BOX PICKLES

5 cups sugar
4 cups vinegar
1/4 cup canning salt or 3 TBSP
5-6 large cucumbers, sliced
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed
Bring mixture to a boil and let cool. Pour over the cucumbers.Keep in the refrigerator. In a day or two, cucumbers are ready to eat. When you are running low, add more sliced cucumbers to the jar. You can also add sliced onions and peppers as well to the mixture.
---------------------------------
Sweet Lime Pickles


Slice large cucumbers in slices, approx. 1 gallon of slices.
Cover with solution of 1gallon water and 1 cup lime.
Let stand overnight. Drain cucumbers, Wash in several
cold washings. Cover in ice cold water and let stand for 3 hours.
Drain well.
Cover with vinegar solution of 4 pounds sugar,
1 quart of white vinegar,
1 teaspoon celery seeds,
1 teaspoon canning salt,
1 teaspoon ground cloves and
1 teaspoon of pickling spices
.Let stand overnight. In the morning, put in a big pot (I use my canner for this)
and cook 45 minutes at a low simmer. Put in jars and seal. This is my favorite recipe. I usually put mine in a big crock to start. You can tint the
vinegar solution with a couple drops of green food coloring if you want them to look
real pretty. I use a boiling water bath for a few minutes on mine to make sure the jars
seal well. I always feel safer doing this
-------------------------------
Crisp Watermelon Rind Pickles
1 large watermelon
1 quart white vinegar
5 pounds sugar
1 ounce stick cinnamon
1 ounce whole cloves
1/2 ounce powdered lime
1 gallon water
Prepare the rind, cut off all the red and green off. We usually eat the red watermelon first ! Cut the prepared rind into one inch pieces. Soak the rinds overnight in the lime water solution (the 1/2 ounce powdered lime in the gallon of water). Drain. Cover with clean water and slowly cook the rind for two hours. Drain. Cook slowly in vinegar, sugar and spice syrup for an hour. Pack in pint jars and fill with syrup. Process for ten minutes in a boiling water bath. Let these sit at least four weeks for the taste to develop.Serve ice cold
.......................................

Sunshine Pickles
10 cups water
1 cup uniodized salt (canning salt)
Mix together well.
1 cup of the above brine
3/4 cup vinega
r4 grape leaves
2 cloves of garlic
2 sprigs of dill
Place two grape leaves in the bottom of the jar,then 1 garlic clove,and sprig of dill. This is a quart size jar.Fill the jar with washed cucumbers and fill with the brine and vinegar mixture. Place garlic,dill, and grape leaves in the top of the jar and put the lids on good and tight. Place the jars outside in the hot sun for eight days. If the day is cloudy, add an extra day. You can also add hot peppers to this if you like them for a hot pickle.(I love to watch the expression on people's faces when they drive by and see the pickles sitting on a table outside in the sun !)
--------------------------
Dilled Okra
4 cups wate
r2 cups vinegar
1/2 cup pickling salt
5 1/2 pounds okra pods with the stems left on.
1 1/2 teaspoon celery seeds
6 cloves of garlic
6 jalapeno peppers (optional)
Prepare okra by scrubbing with a stiff vegetable brush to remove the sticky fuzz on the outside of the pod. I use small pods.Heat water, vinegar and salt to boiling. Meanwhile, pack the okra pods into clean hot pint jars.To each jar,add 1/4 teaspoon dill seeds or 1 whole dill head if you have fresh dill, 1/4 teaspoon celery seeds or one celery leaf and garlic to taste. Add 1 hot pepper if desired. Cover the okra with boiling hot brine and leave 1/2 inch headspace. Seal and process in boiling water bath canner for ten minutes
.-------------------------
Zucchini Pickles
4 quarts 1/4 inch slices of zucchini or a mixture of yellow and green summer squash can be used. (The smaller ones make very pretty rings in the jars if you want to show them off )
1 quart 1/4 inch onion slices
1/2 cup pickling salt
4 cups white vinegar
4 cups sugar
3 teaspoons celery seeds
1 teaspoon dry mustard
2 1/2 teaspoons tumeric
5 teaspoons mustard seeds
In a large bowl, combine squash,onions, and salt. Cover with ice water, stir lightly, and let set for two hours. Drain and rinse with fresh water three times. Combine the remaining ingredients in a large stainless steel pot and bring to a boil. Boil for two minutes.Add the drained squash and onions and remove from the heat. Let the mixture stand for two hours. Bring the squash back to a boil for five minutes, and ladle into hot, clean pint jars, leaving a half inch head space. Seal and process for ten minutes in a boiling water bath
.-------------------------------
Koolickles: Kool-Aid Pickles Recipe
This sweet-and-sour crunch — nicknamed Koolickles — has been a favorite in Mississippi’s Delta region and is suddenly gaining fans nationwide.
Recipe: Prepare a pitcher of Kool-Aid as directed on package.
Add pickles so that they’re submerged in liquid. Cover tightly and refrigerate for at least 24 hours before serving.

Wednesday, July 1, 2009

Appetizers

Jalapeno Ham Spread

1 package (8 oz.) cream cheese, softened
1 can (5 oz.) canned chunk ham, drained
1/4 cup mayonnaise
1 cup (4 oz.) grated Cheddar cheese
1 TBSP dried parsley flakes
1-2 TBSP finely chopped pickled jalapeno
2 TBSP minced onion
1TBSP spicy brown mustard

Combine all ingredients in large bowl. Blend smooth with electric
mixer. Serve with assorted crackers or breads.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chicken Cheese Ball

1 can (5 oz.) chunk chicken, drained
1 envelope (.4 oz.) original Ranch salad dressing mix
2 packages (8 oz. each) cream cheese, softened
1 cup chopped pecans
Combine all ingredients in bowl except pecans and blend well
with electric mixer. Mix well. Shape into a ball and roll in pecans.
Cover and refrigerate. Serve with crackers or bread.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cheese Ball

12 0z. cream cheese
4 oz. grated cheddar cheese
4 1/2 oz. can of crushed pineapple
1/2 cup finely chopped bell pepper (mixed red and green is pretty)
1/2 teaspoon seasoning salt
1 1/2 TBSP grated onion
Dash of Parsley and Dash of Paprika
Mix all together and form into a ball. Roll in chopped pecans and dried
Parsley flakes. Wrap in foil and refrigerate. Serve with crackers.
----------------
Christmas Appetizers
Cube chicken breasts into small squares. Wrap with a piece of bacon and
secure with a toothpick. Roll in a mixture of 2/3 cup of brown sugar and
2 TBSP Chili Powder. Bake at 250 degrees on a cookie sheet until the
chicken is baked and the bacon crispy. YUMMY!
Also:
Tater tots wrapped with bacon, secure with toothpick, and bake in oven on
a cookie sheet till bacon is crisp at 250 degrees.
______________________________
Bacon Roll-Ups

1/4 cup butter or margerine
1/2 cup water
1 1/2 cups packaged herb-seasoned stuffing mix
1 egg, slightly beaten
1/4 cup hot or mild, bulk pork sausage
1/2 to 3/4 lb. sliced bacon

Melt butter in water in saucepan. Remove from heat; stir into stuffing mix and add
egg and sausage. Blend thoroughly. Chill about an hour for easier handling. Shape
into small oblongs about the size of pecans. Cut bacon strips into thirds and wrap
once piece around stuffing mixture and secure with a toothpick. Place on rack in
shallow pan and bake at 350 degrees for about 35 minutes, or until brown and crisp.
Turn halfway point in the baking. Drain on paper towel and serve hot. These may
be made the day before baking; also freeze well before baking. Makes about 36
appetizers.

Thursday, June 4, 2009

My Favorite Recipes in Poem and Story

CHRISTMAS PEANUT BRITTLE

When it is Christmas candy time,
or any time of year,
This peanut brittle recipe
Becomes especially dear.
You add to one large cooking pan
Two cups of sugar if you please--
One cup white syrup, 1/2 cup of water too
And blend with gentle ease.

A dash of table salt,
When it is added too,
Will mean that you have reached the point
When you must cook the brew.
So cook it to the soft crack stage
And when it's time to add
Two tablespoons of butter
And the peanuts to your pan.

It takes one pound of peanuts
That you've purchased in the shell (2 cups raw)
And shucked yourself ahead of time
To make this turn out well.
With all the ingredients in the pan
You cook until it's brown,
And take your pan from off the stove---
Your candy's almost done.

Stir in one TBSP soda and one teaspoon vanilla,
Pour on a buttered sheet,
And let it harden as it will.
Then break in chunks your treat.
The rest comes very naturally
Just eat to suit your will,
And have a Happy Holiday
That's peanut brittle filled.

Myrna Skousen
~~~~~~~~~~~~~~~~~~~~~~~~

DOUGHNUTS

One cup of sugar, one cup of milk,
Two eggs beaten fine as silk,
Salt and Nutmeg (lemon will do)
Of baking powder, teaspoons two,
Lightly stir the flour in,
Roll on pie board, not too thin;
Cut in diamonds, twists or rings,
Drop with care the doughy things
Into fat that briskly swells
Evenly the spongy cells;
Watch with care the time for turning,
Fry them brown just short of burning,
Roll in sugar, serve when cool.
Price....a Quarter, for this rule.

Love this, with thanks to someone in Missouri who cared to share.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

GRANDMA'S KITCHEN
The nicest place I've ever seen
Is Grandma's kitchen, nice and clean.
She lets me stay out there with her
And watch her measure, sift and stir.
And roll the pie dough out so thin
With her long, floury rolling pin.

I guess she likes us little chaps
For then she gives me all the scraps.
And I make cookies all my own
With lots of raisins sticking,
Or I can eat the batter raw;
I put big wads in either jaw-
It makes my face look, Oh ! So Fat !
And Grandma laughs at things like that.

No author listed, but a darling granny poem.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Twist optimist and pessimist, the difference is droll.
The optimist sees the doughnut, the pessimist sees the hole".
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
You can sprinkle it with sugar, and bake it in the oven, but
a cow pie is still manure !




~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~




Sunday, May 3, 2009

Favorite Cookie Recipes

I think, of all my cookie recipes, this is my favorite. It is a Holiday Season favorite of ours, a Christmas Cookie made with dear memories of a precious patient.Her family would always bring us a big platter of these cookies during the Holiday Season. I always think of her, and it has been many years since her passing, as she would say,"My name was Carr and I married a Ford" and we would all laugh and eat cookies together.She was a special lady. Her daughter gave me the recipe many years ago as a gift, and I cherish it.This recipe was their grandmother's, so it is very, very old.

RAISIN FILLED COOKIES

Dough:

3 cups brown sugar

1 cup Crisco Shortening

2 eggs

1 cup milk

Cream together and add:

2 teaspoons baking soda

3 teaspoons Cream of Tartar

6 cups flour

Mix all together. This makes a lovely soft, brown dough. Refrigerate at least 30

minutes or more before rolling out. I roll out just small batches at a time.(This

also makes just wonderful, plain sugar cookies)

Filling:

1 box of raisins (I prefer the dark brown ones)

Cover with water and add sugar to taste, I like mine sweet. Simmer

till done, use flour to thicken. (Use a couple spoons of flour to make

a paste, drop in the hot raisins, and stir till nice and thick. Cool filling.

Cut out the rolled dough. I usually just use a glass, and dip the rim in

flour, then cut out my circles. Works great for a cookie pattern. Pinch

the edges of the cookie together after you put about a TBSP of filling

in it, use the amount you want, or use a fork and dip the tines in flour,

press all around the circle of the cookie if you want them to be fancy.

Bake at 375 degrees for 10-15 minutes. Reduce heat to 350 degrees

if the cookies seem too brown. I use Pam spray on my cookie sheets.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Pillowcase Cookies

The original recipe suggests the cookies be stored in a cloth bag to

"ripen". A pillowcase was used, and hence, the name.


1/2 cup dark molasses

1/2 cup light corn syrup

1/2 cup firmly packed light brown sugar

1/4 cup unsalted butter or margerine

1/4 cup vegetable shortening (Crisco)

1/8 teaspoon black pepper

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/4 teaspoon anise seed, crushed with a rolling pin

1/8 teaspoon salt

1 egg

4 cups sifted all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

Confectioner's Sugar

Combine molasses,corn syrup, brown sugar,butter (or margerine) in

a saucepan. Heat gently and stir until blended. Pour molasses mixture

into a large mixing bowl; let cool slightly. Stir in pepper,cloves, allspice,

cinnamon,anise, and salt. Beat egg well and add to the molasses mixture.

Sift together the flour, baking powder and baking soda. Gradually beat

sifted dry ingredients into molasses mixture. If dough becomes too stiff,

use hands to work in remaining dry ingredients. Cover the bowl and let the

dough stand overnight at room temperature. Roll the dough into balls the

size of marbles (or use your melon baller )to shape. Place on ungreased

baking sheet. Bake in 350 degree oven for about 12 minutes. Cool

slightly and roll cookies in confectioners sugar. Cookies should be kept

cool and dry to ripen for 2-3 weeks.

---------------------------------------

Special "K" Cookies

1 cup Karo (light)

1 cup sugar

Bring to a boil. Remove from heat and add 1 1/2 cups (12 oz.) peanut

butter. Mix until smooth. Add 3 cups of Special K cereal. Mix well and

drop by TBSP onto wax paper. Let cool. Store in an airtight container.

Love these cookies. Corn flakes can also be used. Bet you can't eat just one !

You can also spray an 8x8 pan and put the cereal mixture in it and let it cool,

then cut into squares. So easy, and so good.

I love to make these cookies with Corn Flakes...use 4 cups.....I put a heaping TBSP in muffin tins, make perfect cookies, and so easy to use. Spray the muffin pan first with Pam. These cookies will be so creamy and so peanut buttery ! I have made several batches this week...you can't eat just one !

----------

Peanut Butter Cookies

1 cup white sugar

1 cup packed brown sugar

2 1/2 cups flour

2 eggs

2 teaspoons buttermilk

1/2 teaspoon salt

1 cup shortening,margerine, or butter

1/2 teaspoon baking soda

1 1/2 cups peanut butter

Mix flour, salt, baking soda,set aside.

Mix margerine, peanut butter, and both sugars.

Mix well and add eggs. Stir in the rest of the

ingredients. Drop dough on greased cookie

sheet, flatten with fork dipped in sugar. Bake

at 375 degrees for 5-10 minutes. If you want

bigger cookies, use 1 TBSP of dough.


These are really wonderful cookies. My renter,

Debbie Wilson, made them and shared the recipe.

It was her grandmother's recipe and it is a winner.

Wednesday, April 1, 2009

My Favorite Pie Recipes

I love Church Socials. I love third Sunday, when we all bring pot luck and eat together, "shaking salt" , and I am a recipe hound. I love new recipes, and love to share the "goodies"with all those that I love. I found it so sad when one of our members refused to share a recipe when I asked for a visitor. The visitor asked me, "Does she really love the Lord if she can't share?" Sadly, this Sister passed away, and we miss her dish so much, she was a wonderful cook, but I look upon her life as sad, someone who could not share such a simple gift as a recipe. That is why I love this blog, I can share with the world, and let them cook something special for someone they love. Eat hearty ! Eat with Joy ! Share with Love !

I could not believe the ingredients in this pie. It is a favorite of our entire church and the dear Sister who made it every third Sunday for us to enjoy has gone on to her reward, but she left us this recipe of love.

MARY'S ICE CREAM PIE
72 Ritz Crackers, crushed
1 stick of Oleo (I use butter)
1/2 gallon of Ice Cream, any flavor (I love the Vanilla or Cherry Vanilla)
2 packages of Vanilla Instant Pudding (or other flavors)
1 1/2 cups Sweet milk
One Large Container of Cool Whip
Crush the crackers and mix the cracker crumbs with oleo, line the
bottom of a 9x13 inch pan with the mixture, but save out 1 cup to
sprinkle on top. Mix the ice cream (softened), pudding,(dry) and
1 1/2 cups of milk together, then pour this mixture over the crumbs
in the pan. Spread the large container of Cool Whip over the top
of this mixture. Then sprinkle the rererved up of crumbs over the
top. Place in the freezer over night. It will take an hour or more to
thaw out, and will be just right by the time everyone finishes eating
and goes to the dessert table. There is never any left.
There are 72 crackers, or two stacks of crackers in the recipe.
Mary melts the oleo and mixes it with the crumbs, and pats it
in the pan.She makes sure it is written down in her recipe.
-------------------------------------------------------------
Bonnie's Strawberry Pie
1 Quart Strawberries
One 10 inch or 2 eight inch pie shells, cooked
Mix:
1 cup sugar
3 TBSP corn starch
2 cups water
One 3 oz. box of Strawberry Jello
Stirring all the time, cook mix until thick and clear. Let it cool.
Cut strawberries into cooked pie shell, spoon over cool strawberry
filling, and let it set in the refrigerator overnight. Serve with Cool Whip.
I love to put whole berries on the top of mine, so I always buy extra berries.
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Pecan Cream Pie
1 prepared Graham Cracker Crust
2 eggs, well beaten
1 can Eagle Brand Sweetened Condensed Milk
1 cup Maple Syrup ( the REAL thing)
1 to 1 1/2 cups finely chopped pecans that have been toasted in 2 TBSP butter
Put in a saucepan and cook until thick. I usually put my pecans in just as it
begins to boil. Pour into the ready crust and let it cool. Before serving, top
with Cool Whip.
This recipe is so good...it is like eating candy, it is so rich and yummy.You need to cut it into small pieces, it is so rich.
-----------------------
Buttermilk Pie

3 eggs
1 1/2 cups sugar
1 cup buttermilk
1 teaspoon vanilla
3 TBSP flour
2 TBSP butter
Mix all together, pour into unbaked pie crust and bake at 350 degrees x 35-40
minutes. Sprinkle top of pie with a little nutmeg. Don't worry if center of pie seems undone, it will thicken as it cools and be very creamy.
-----------------------
Bonnie's Pie Dough
2 cups plus 1 TBSP Crisco
1/3 cup brown sugar
2 1/4 teaspoons salt
5 cups flour
Mix and add:
3/4 cup ice water
--------------------------------
I decided I would make my son-in-law a Lemon Meringue Pie for Father's Day. Sadly, he is one who hates chocolate ! The phone rang, and my grandaughter Katie said, "Granny, Daddy said you put calf slobbers on that pie you sent us !" I wasn't quite sure what he had told her, so I thought about it for a minute. "Yep, Papa Benny went down and got calf slobbers off Hombre (the big Longhorn Steer), put it in a bucket, and I whipped it up and put it on that pie." "EWWWWWWW"......"I am not going to eat it !" Her daddy got on the phone and said she ate all of it but the meringue. I am still laughing at that child !
--------------
Meringue
3-4 egg whites
1/4 teaspoon salt
1/3-1/2 cup sugar
1/2 teaspoon Cream of Tartar
1 TBSP Corn Starch
1 teaspoon vanilla
Whip the egg whites until they are frothy and double in size. Sprinkle in
the mixture of sugar mixed with the cream of tartar,corn starch and salt.
Whip until the egg whites are stiff and all the sugar is dissolved..Slowly
add the vanilla. Put on top of your favorite cream pie and bake at
400 degrees for 10-12 minutes, or till light brown.
-----------------------
Weepless Meringue
1 TBSP Corn Starch
2 teaspoons cold water
Make a paste
Add to:
1/2 cup boiling water
Cook over low heat until clear and thickened. Cool.
Add this to your beaten egg white mixture.
( 3 egg whites,dash of salt, 6 TBSP sugar)
Put on your pies and bake at 350 degrees for about 15 ininutes.
----------------
Fudge Sauce for Ice Cream
2 oz. unsweetened chocolate
1/2 cup white corn syrup
1 cup sugar
1/2 teaspoon salt
1/2 cup milk
1 TBSP cornstarch
Mix sugar,salt,cornstarch together,then add liquids,put in square of chocolate, bring to a slow boil andboil 15 minutes. Remove from heat and add:2 TBSP butter2 teaspoons vanilla,Serve warm over ice cream. Keep in refrigerator,warm before using .Yummy.......................
====== ===
Today is one of my chocoholic days.....need some chocolate in me.I love chocolate, if it is ice cream, candy, pies, brownies, and the gooier it is , the better I like it, so I am making me a pie today. Will probably add a scoop of ice cream on it as well. This pie is more like a Brownie,not Fudge, but still, that is the name of it.....

Fudge Pie
1 stick butter2 squares unsweetened chocolate....melt in a double boiler
or zap in the microwave a couple minutes, 50 percent power level
In blender, add:
1/2 cup flour
1 cup sugar
3 eggs
Dash of salt
1 cup chopped nuts (Optional) (today I just added a little coconut
and a few nuts, use what you have or use nothing...will make a crust anyway.Whiz in the blender, than add the chocolate and butter. If it is all not melted, it doesn't matter, it will blend up in the blender.Pour into a pie pan sprayed with Pam, the mixture will be thick.Bake at 350 degrees for 25-30 minutes. Makes one 9 inch pie.---------------
----------------
My daughter called me tonight to tell me she has found a great new recipe, so I had her e-mail it to me so we can all try it...sounds good to me. Benny is still shelling out pecans, so we will be able to use some of them on this recipe.......

MINI PECAN PIES
1 3oz. cream cheese
1 stick of butter
1 cup flour
Soften cream cheese and butter.Add flour.Let chill. Roll into 1 inch balls and press into mini muffin pan.
FILLING
1egg
3/4 cup brown sugar
1 TBSP of butter
1 dash salt
1 tsp vanilla
Mix together and put about 1 TBSP of filling into each crust and bake 20 mins @ 350 degrees.

```````````````
Blender Custard Pie

I just made this new recipe, and it is a keeper. So easy, a good way to use
up those extra eggs, and YUMMY !

Blender Custard Pie
2 cups milk
4 eggs
1 stick oleo (I use butter)
1 cup sugar
1/2 cup flour
1 teaspoon vanilla
1/2 cup coconut
Place all ingredients in a blender and mix till combined.
Pour into a 9-inch pie pan, buttered or spayed with Pam,
and bake at 325 degrees for 45 minutes. Sprinkle the
top with nutmeg. This makes its own crust.`````````````````````

Friday, March 27, 2009

Zucchini, The Love of the Green

I absolutely love zucchini. It is such a beautiful vegetable. It is so prolific, I eat it every day during the summer. Not everyone can eat squash on squash, but I can. I also love yellow straight and crookneck squash. I have decided to list all my squash recipes in one area so I can find them. I am always looking in a drawer, or a book, and heaven only knows where they are all stashed, my top secret ingredients and the veggie Z that I savor. This way, I can share with everyone, and therefore, it will be worth all the typing I am about to do. They are calling to me now from the garden, "we are growing" and I smile, knowing I will savor every bite. I love to container garden, and grow them in old horse/cow troughs. I love to find an old rusted out one, sitting on the curb to be picked up...I bring it home and use it to compost in, and grow my veggies. Tonight, the weather is not being nice...possibility of snow, so I am hoping the forecast is wrong..it has been so beautiful out this month, the fruit trees are in bloom, and the wisteria is blooming....thankfully, my plum tree has not blossomed out yet. The pecan trees have buds on them, and the grape vines are budding out.......I have the zucchini planted...plus yellow crookneck and Patty Pan, so now just have to wait for the weather to be in my favor......

Zucchini Pasta

1 package (7 oz.) Angel Hair Pasta or thin spaghetti
2 small zucchini, sliced thin
2 garlic cloves, minced
3 TBSP olive or vegetable oil
1 can (16 oz.) Spanish style tomatoes (Rotel)
1/4 cup minced fresh parsley
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes

Cook pasta according to directions. I like mine al dente.
In a skillet, saute the garlic,and zucchini in oil until zucchini is crisp
but tender. Add the tomatoes,parsley,oregano,and red pepper
flakes. Heat through. Drain the pasta. Top with zucchini mixture.

I also use this over spaghetti squash, instead of pasta.
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Zucchini Quiche

3 cups shredded zucchini
1/2 cup grated cheese
1 cup Bisquick
1/2 cup chopped onion
1/2 teaspoon dried oregano
2 teaspoons chopped fresh parsley
1/2 teaspoon seasoned salt
1 clove minced garlic
1/2 cup oil
4 beaten eggs

Bake at 350 degrees 30-40 minutes. This is my favorite one. It is
also good cold.
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Zucchini/Green Chile Quiche

10 inch pie shell
1 lb. shredded zucchini
4 oz. can of green chilies, diced
2 teaspoons butter
3/4 cup milk
2 eggs, lightly beaten
salt and pepper to taste
1/4 lb. grated Cheddar Cheese

Prepare pie shell, bake shell at 400 degree for 10 minutes to partially cook.Saute
zucchini and green chilies in butter, place in partially cooked pie shell. Combine
eggs, milk, and cheese, pour over vegetables. Bake at 350 degrees for 30 minutes
or until the crust is brown and the quiche is set.
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Squash and Hominy Casserole

2 pounds yellow squash
2 cans of hominy, drained, I prefer the yellow hominy
1/2 pound sharp cheese, grated
1 can diced green chilies
1 1/2 cup sour cream
1 teaspoon salt
1 large onion, chopped
1/2 stick margarine ( I use butter)

Cook squash,onion, and butter slowly until tender with
1/2 cup water in skillet. Add remaining ingredients, except
only use 1/2 of the cheese. Pour into a baking dish and top
with the remaining cheese. Sprinkle with crushed Tostitos or
Doritos. Bake at 325 degrees about an hour.
------------------------------------------------------------
Squash Casserole #1

Prepare 1 package of jalapeno cornbread mix by directions.
Brown one onion in 1/2 cup margarine.
Add:
3 cups boiled squash, drained
1 can cream style corn
1 cup shredded cheese
1 can chopped green chilies (small)
Combine all ingredients. Bale 350 till done, about 30 minutes.
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Squash Casserole #2

3 cups fresh squash, sliced
1 can cream of mushroom soup
1/4 cup chopped onion
1/4 cup grated cheese
Cracker or bread crumbs

Cook squash until tender. Grease casserole dish, layer squash,onion,
and soup. Top with cheese and crumbs. Bake in 350 degree oven
till the cheese is melted good and onions have time to cook a little.
-------------------------------------------------------------------
Orange Zucchini Bread

3/4 cup oil
1 1/4 cups sugar
3 eggs
3 1/2 cups flour
1/2 teaspoon salt
1 TBSP baking powder
1 teaspoon baking soda
4 cups shredded zucchini
1 teaspoon orange extract
Zest from 2 oranges
3/4 cup nuts

Heat oven to 350 degrees. Mix oil, sugar and eggs
thoroughly. Sift dry ingredients together and add
to egg mixture alternately with zucchini,orange extract,
zest and nuts. Pour into 3 greased loaf pans. Bake 50-
60 minutes.
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Squash Patties

1 egg, beaten
1 TBSP sugar
1/2 teaspoon salt
Dash of pepper
2 TBSP milk
2 TBSP finely chopped onion
1 to 2 cups grated raw yellow summer squash
1/2 to 1 cup self-rising flour

Combine all ingredients, mix well.Drop mixture by tablespoons
into skillet with 1/8 to 1/4 inch hot oil. Fry to golden brown
and turn. Drain on paper towels when done.
---------------------------------------------------------------
Squash Relish

12 cups grated squash (I use mostly the yellow skin part)
2 cups grated onion
2 large bell peppers, grated
1 large jar pimenos, chopped
5 TBSP canning salt

Sprinkle salt over the above and let set overnight. You can let
it set for several hours during the day. I put ice over mine, let
it set, and then drain it if doing it during the daytime. Drain and
rinse.
At this point, I like mine with hot sliced jalapeno peppers, so I buy a
small jar, drain them, and add them now.
Syrup:
5 cups sugar
2 1/2 cups white vinegar
2 1/2 TBSP celery seed
1 1/2 TBSP mustard seed
1 1/2 TBSP tumeric
Boil syrup and add drained squash mixture. Simmer for 20 minutes.
Pack in hot, sterilized jars and seal. (hot water bath) I prefer to do pint jars for us.This is so good during the winter months.
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Mixed Squash-Vermecelli Salad
This is my favorite. How many times do I repeat this phrase? Everyone at
church loves this recipe, and it is so good!

2 boxes vermecelli
2 TBSP salad oil
3 TBSP lemon juice (I use more, I love the lemon flavor)
1/2 cup fresh green onions, cut fine (or 1/2 onion)
1 cup diced green pepper, I also use red pepper for color
1 cup finely chopped celery
1 can chopped ripe black olives ( I use green ones, too)
1 small jar pimentos, druined and chopped
4 TBSP mayonnaise
Italian dressing
Diced yellow squash,zucchini, and fresh tomato, any amount

Cook the vermicelli according to directions. Mix the drained vermicelli,
salad oil,lemon juice, and mayonnaise, and refrigerate overnight. Next
day, layer all the rest of the fresh veggies. I like to start at the edge of
the plate, and make "rings" of each veggie around the plate. When I
am happy with my masterpiece, I drizzle Italian dressing over it. Sometimes
I top it with Cheddar Cheese. This is so wonderful for hot summer evenings.
I usually serve it with seasoned crackers, another one of my favorites.
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Seasoned Crackers

1 box saltine crackers
Spread out the crackers (stand up) in a container with a tight fitting lid. You need
a big square plastic one to hold the crackers. I can usually get 3 1/2 stacks of
crackers in the rectangular plastic container I use.

3 TBSP dried Ranch Dressing (Original Ranch Dressing)
2 TBSP crushed red pepper flakes (use only 1 or less if you don't like it "hot"
1 cup Canola oil ...use only Canola oil for this recipe. I use less, about 3/4 cup

Mix oil, ranch dressing, and red pepper flakes together. Pour over the saltines.
Put the lid on and turn the container back and forth, sidsways, until you can see
the mixture covering the crackers, then turn the container upside down. They
will evenly absorb the mixture and you can put them in a zip lock bag. I just leave
mine in the box till we have eaten them all. They have great tase, can't eat just one,
also great with cold buttermilk, and great to crush and use in tuna patties.
I also make oyster crackers with the same method. Use 1/2 cup canola oil,
3 TBSP dried Original Ranch Dressing mix, a scant TBSP crushed red pepper
flakes, and pour over the crackers. I put them in a big brown paper bag and
shake them to coat them, then put in plastic containers. Great with soup, too.
------------------------------------------------------------------------------------
Squash Supreme

1 1/2 pounds yellow squash
1 can Cream of Chicken soup
1 cup sour cream
1 ( 4 oz.) jar pimentos, chopped
1 (8 oz.) can water chestnuts, sliced and drained
2 small onions, chopped
1 stick margarine
1 (8 oz. ) package stuffing mix
Grated cheese

Slice and cook squash in salted water for 10-15 minutes. Drain well.
Add the soup, sour cream, pimentos,water chestnuts and onions.
Prepare the stuffing mix according to package directions. Melt
the margarine in frying pan, add the stuffing mix, and mix well. Pack
this mixture into a 2 quart Pyrex baking dish. Pour the squash mixture
over the stuffing mix, and top with grated cheese. Bake 300 degrees for
25-30 minutes.
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Zucchini Slaw

2 medium zucchini, shredded coarsely and squeezed dry
1/4 cup finely chopped onion
1 cup carrots, coarsely shredded
3 TBSP mayonnaise
1 TBSP cider vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
Dash of pepper

Combine all ingredients and mix well. Refrigerate at least 1 hour before serving.
-------------------------------------------------------------------------------
Squash Refrigerator Bread

1 cup steamed squash
1/2 cup shortening
1/2 cup sugar
1 1/2 teaspoon salt
1 cup scalded milk
1 pkg. yeast
1/4 cup water, warm
2 teaspoons grated lemon rind
5 cups of flour ( or more as needed)
1 egg

Combine squash,shortening,salt,sugar, and hot milk. Beat until smooth. Cool
to lukewarm. Dissolve yeast in warm water. Add to first mixture.Add beaten
egg,lemon rind, and 2 cups of flour. Allow to rise until spongy. Add remaining
flour and knead until easy to handle.Let rise till double in bulk. Knead down
and cover. Place in refrigerator until the next day. Two hours before time,
make into rolls. Allow to rise and bake at 400 degrees for 20-30 minutes.
You can also make into two loaves of bread.Cloverleaf rolls are pretty.
---------------------------------------------------------------------------
Zucchini Muffins

These are wonderful ! This makes a BIG batch...at least 2 large muffin tins
full. They freeze well.

3 eggs
1 cup oil (you can also use 1/2 cup canola, and 1/2 olive oil)
1 TBSP vanilla
2 Zucchini, grated (8-10 inches )
1 cup chopped nuts (pecans or walnuts)
2 cups sugar ( I use 1 cup brown and 1 cup white sugar)
2 cups flour
1 teaspoon Baking powder
1 1/2 teaspoon Baking soda
1/4 teaspoon salt
1 TBSP Cinnamon

In a Large mixing bowl, combine eggs,oil,vanilla,and grated zucchini.
In a Medium bowl, combine nuts,sugar,flour,baking powder,baking
soda,salt and cinnamon. Gradually stir this into the zucchini mixture. It
will be very thick.Place muffin liners in muffin pans. Fill these 3/4 full.
Bake at 400 degrees for 15-18 minutes. Be careful not to under cook.
-----------------------------------------------------------------------
Zucchini Gumbo

1 quart of sliced okra
1 chopped onion
4 chopped potatoes
2 yellow squash, sliced
Mix vegetables in large bowl and sprinkle with salt and pepper, then sprinkle
with corn meal, coating as you prefer. Fry until the potatoes are done and
the okra is golden brown. Good !!
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Zucchini Marmalade
6 cups shredded zucchini
1/2 cup water
1/2 cup lemon juice
6 cups sugar
1 cup crushed pineapple, undrained
1 large package or 2 small packages of apricot gelatin
Cook zucchini in water over low heat, stirring often, and
drain well. Add remaining ingredients and cook for 6 minutes.
Pour into sterilized jars and seal. Store in the refrigerator.
Yields 8 half pints. You can substitute orange jello and
add grated orange peel to make a jam similar to orange
marmalade.
----------------------------------------------------------
Zucchini Brownies

2 cups shredded zucchini
2 cups flour
2 teaspoons vanilla
3 TBSP cocoa
1/2 cup oil
1/2 teaspoon salt
1 1/2 cups white sugar
1 1/2 teaspoon soda
1/2 cup nuts

Mix all together and put in a greased and floured 9x13 pan. Bake
at 350 degrees for 25-30 minutes.When cool, frost with fudge
frosting.