Chocolate Cake

This is a very moist, rich cake...YUMMY !

CHOCOLATE CAKE

2 CUPS SUGAR
1 CUP CRISCO CREAM TOGETHER
2 EGGS



2 CUPS FLOUR
3 TBSP COCOA
1/2 TSP SALT SIFT TOGETHER


ALTERNATE SUGAR MIXTURE WITH 1 CUP BUTTERMILK.
STIR 2 TSP SODA INTO 1 CUP BOILING WATER. ADD
TO MIXTURE. MIX. POUR INTO 9 X 13 PAN .BAKE AT
375^ FOR 30 MINUTES.


FROSTING


1 STICK OF BUTTER
3 TBSP COCOA STIR CONSTANTLY—-
6 TBSP MILK BRING TO A BOIL


ADD 1 BOX SIFTED POWDERED SUGAR
1 1/2 CUP CHOPPED PECANS

Apple Dumplings

I have a fit when I cannot find one of my recipes...so I am making sure I have them all at one sight, and this is one of my favorite ones...

APPLE DUMPLINGS



1 CAN CRESCENT ROLLS

2 GRANNY SMITH APPLES
Quarter apples and microwave them for at
least two minutes


WRAP APPLES IN CRESCENT ROLLS


pUT IN BAKING DISH

MIX TOGETHER 1 1/2 CUPS SUGAR
1 STICK OF BUTTER, MELTED
2 TABLESPOONS CORNSTARCH
MIX AND SPREAD ON TOP OF APPLES


POUR ONE 12 OUNCE CAN OF MOUNTAIN DEW ON TOP.


BAKE 45 MINUTES IN 350 DEGREE OVEN.


THESE ARE WONDERFUL, BEAUTIFULLY BROWN
WITH A WONDERFUL THICK SAUCE WHEN DONE
YOU CAN USE PART BROWN SUGAR AND WHITE
SUGAR IF YOU WISH, AND ADD SOME CINNAMON
TO ENHANCE THE FLAVOR INSTEAD OF ALL
WHITE SUGAR.


I use 1 cup brown sugar and 1/2 cup white sugar
and add cinnamon to taste.
I do not microwave the apples, as they cook
while they are baking.
When you wrap the cresent roll dough around the
apples, keep the side with the most dough “up”
in your baking dish. I use a 9 x 13 glass dish
sprayed with Pam.

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CARAMEL APPLE CHEESECAKE



One 21 -ounce can apple pie filling


One 9-inch graham cracker crust


Two 8-ounce packages of Cream Cheese at room temperature


1/2 cup sugar


1/4 teaspoon vanilla extract


2 eggs


1/4 Caramel topping (Ice cream topping)


12 pecan halves plus 2 TBSP chopped pecans


Preheat the oven to 350 degrees. Reserve 3/4 cup of the apple filling; Set aside.


Spoon the remaining filling into the crust. Beat together the cream cheese,sugar,


and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling


in the crust.Bake for 35 minutes or until the center of the cake is set. Cool to


room temperature. Mix the reserved pie filling and the caramel topping in a small


saucepan and heat for about one minute, or until spreadable. Spoon the apple-


caramel mixture over the top of the cheesecake and spread evenly. Decorate


the edges of the cake with the pecan halves. Sprinkle the chopped pecans over


the top. Refrigerate until the cake is cool and serve.

Recipes in a Jar

These sound so wonderful, I intend to do them this year. I will lose them for sure if I don't put them here, so here goes.....from St.Lawrence League Gifts in a Jar........and Gone-Ta-Pot.


Apple Cinnamon Pancake Mix...In a Jar!
3 cups flour
4 tsp. cinnamon
2 1/4 T sugar
2 T baking powder
1 1/4 tsp. salt
3/4 cup dried apple pieces

Mix all ingredients together until blended well. Place in a 1 quart (wide-mouth) canning jar. Attach a gift tag [or label] with instructions.

To make, combine 3/4 cup milk, 1 egg, and 2 T vegetable oil in a medium bowl. Whisk in the pancake mix, and mix until moistened but still lumpy. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour batter, 1/4 cup at a time, onto the prepared griddle. Cook on both sides until golden brown.

*OR add powdered milk, powdered egg, powdered butter to jar equal to amounts above.
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Chicken Rice

3/4 cup brown rice (white rice works, too)
1/4 cup broken uncooked spaghetti
1 T dried minced onion
1/4 tsp. garlic powder
1/4 tsp. poultry seasoning
1 T dry parsley
3 chicken bouillon cubes

Place 2 T margarine, the rice mix, and 2 1/2 cups water in sauce pot. Bring to boil. Cover. Reduce heat to low. Simmer until done and fluffy.
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Onion Rice

1 cup brown rice
1/4 cup broken uncooked spaghetti
1 tsp. onion powder
2 T dried minced onion
1/4 tsp. garlic powder
1/4 tsp. salt
3 beef bouillon cubes

Place 2 T olive oil in sauce pot. Add 2 1/2 cups water. Add rice mix. Bring to boil. Reduce heat. Cover. Simmer until done and fluffy.
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Taco Rice

1 cup brown rice
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. cumin
1/4 tsp. garlic powder
2 T dry minced onion
cayenne pepper, to taste

Heat 1-2 T oil in sauce pot. Add packet. Cook rice a few minutes, stirring. Add 8 oz. can tomato sauce and 2 1/2 cups water. Bring to boil. Reduce to low. Cover. Simmer until done and fluffy.
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Lasagna Dinner...In a Jar!
1/4 cup plus 2 T instant dry milk
2 T plus 2 tsp. cornstarch
2 tsp. chicken or beef bouillon granules
1/4 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. pepper
1 tsp. dried parsley flakes
1/2 tsp. garlic powder
1/4 cup dried minced onion
1/4 cup Parmesan cheese
3 cups egg noodles

Layer ingredients in 1 quart (wide-mouth) canning jar. Layer ingredients in order, and pack down ingredient before adding next ingredient. Attach a gift tag with the instructions.

To cook, brown hamburger in large skillet. Drain and rinse. Add Lasagna Dinner mix, 2 cups water, and 1 (16 oz.) can of tomato sauce. Bring this to a boil. Reduce the heat, and simmer for 15 minutes. Stir until thickened. Top with 2 cups mozzarella cheese about 5 minutes before serving. Allow cheese to melt.
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Pasta Soup in a Jar.

Pleasing Pasta Soup

1/2 cup small shell macaroni or other small pasta
1/4 cup dry lentils
1/4 cup dried chopped mushrooms (optional)
2 Tablespoons grated Parmesan cheese
1 Tablespoon minced dried onion
1 Tablespoon instant chicken bouillon granules
1 tsp. dried parsley flakes
1/2 tsp. dried oregano, crushed
Dash garlic powder



Mix all ingredients in a plastic bag or layer in an airtight container. Store, tightly sealed, until needed.

Combine contents of package with 3 cups water in a 2-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 40 minutes, or until lentils are tender, stirring occasionally. Makes 3 side dish servings.


Pleasing Pasta Soup - Mixes in a Jar
www.mixesinajar.com
‎

Mini-Pecan Muffins

Mini Pecan Muffins

1 cup packed brown sugar

1/2 cup flour

1 cup chopped pecans..mix this together and set aside..



2 beaten eggs

2/3 cup melted butter.....mix well and stir into the dry ingredients.

Pour into 24 mini muffin tins...spray your pan with Pam...

Bake adt 350 degrees for 20-25 minutes...

DO NOT USE PAPER MUFFIN PAPERS WITH THIS RECIPE !
Just spray your muffin pan and put in the batter...ask me how I know...LOL..but
Jimbo Pig really enjoyed them paper and all for the first batch ...

Carmel Sauce

Carmel Sauce

1 stick butter
1 cup brown sugar

Bring to a boil, medium heat. Add 1/2 cup Half and Half,
or cream. Cook until bubbly and thickens. Take off the
heat and add 1 teaspoon Vanilla

Mariah brought this to church dinner with a tray of sliced
apples, It did not last long, everyone was tasting it and
stating how good it was... Took me a while to find out who
made it, but bless her heart, she knows how I love to find
good recipes. Thank you, Mariah, for loving to share.

Peanut Butter Pecan Pie

Peanut Butter Pecan Pie

1 unbaked 9" pie crust

3/4 cup light corn syrup

1/2 cup creamy peanut butter

3 eggs

3/4 cup sugar

1 teaspoon vanilla

*3/4 cup chopped pecans

*1/2 cup chopped peanuts

*Linda uses 1/2 cup chopped pecans, 1/4 cup chopped peanuts, 1/4

cup chopped walnuts.

Heat oven to 350 degrees.

In a large bowl, whisk corn syrup,peanut butter, and eggs till smooth.

Whisk in the sugar and vanilla.

Stir in nuts. Pour into crust.

Bake at 350 degrees for 50 minutes or until center is set...Cool completely.\

Slice and serve.

This recipe is FANTASTIC...I love this pie, so good.....Thanks to dear friend, Linda,

for sharing her recipe...and I did get the last piece of the pie at church...LOL

Enchilada Sauce

Enchilada Sauce

4 cups flour
2 TBSP salt
7 TBSP paprika
4 TBSP chili powder
2 tsp. garlic powder
1 TBSP onion powder

Mix all ingredients. Store in closed container in * refrigerator. Will keep for months.
2/3 to 1 cup of mixture to 4 cups of water...cook till slightly thickened. Makes 4 cups of sauce...

Note: use any brand of chili powder you prefer. This is a very good sauce.
* with a batch in the frige, you can have a small or large uses at all times.

Recipe from my Mom's friend, Dee Dee..thanks for sharing


Can't Wait for Three Days Salsa ...(not cooked)

4 pounds ripe roma tomatoes
2 large onions, chopped
2 cloves garlic, cleaned and minced
8 ounce jar of jalapeno peppers
2 TBSP dried cilantro
1 tsp black pepper
2 TBSP ground cumin
2 TBSP dried parsley
1 TBSP salt
1 TBSP vewgetable oil
1 TBSP cider vinegar

Tomatoes should be scalded, peeled,and chunked.
Chop jalapeno peppers, remove seeds and stems
Mix all ingredients together, place in a glass bowl and cover.
Refrigerate for three day so flavors will be blended. Be sure to
use Roma tomatoes, as they are less juicy. DO NOT COOK THIS SALSA.

Cherry Salad

Another wonderful recipe from the family reunion, courtesy of Weaver....

32 Crushed Graham Crackers

Combine:
2 cans Eagle Brand Condensed Milk
Juice from 4 Lemons
2 cans drained Bing Cherries (dark sweet ones)
1 Pint of whipped Whipping Cream
2 cups broken Pecans

Put most of the crushed Graham Crackers in the bottom of a deep
dish...Weaver says..."Add the rest of the Junk......LOL.....Put
a few crumbs on top to make it pretty".
Put in the refrigertor till ready to serve.

Spinach Dip

Spinach Dip

2011 Callaway reunion

2pkg.frozen, chopped spinach, well drained.
1 cup fresh.finely chopped parsley
2 tps. salt
2tps pepper
1 cup finely chopped onion.
4 cups mayo
1 dryranch dressing.
1 small sour cream
yeild 6 cups/ can be made ahead several days

Thank you, Weaver !!

Spudnuts

Save those leftover mashed potatoes for a tasty treat....make some Spudnuts. These were so popular when I was in my teens, many moons ago, and we would buy them and stop for a frosted RootBeer to go with them. This recipe is from Taste of Home but is very good. I still use butter and cream in my potatoes, they work fine for me....

Spudnuts (Potato Doughnuts)
1 pound russet potatoes, peeled and quartered
2 ( 1/4-ounce) packages active yeast
1 1/2 cup warm milk
1/2 cup vegetable oil
1/2 cup sugar
2 eggs
1 teaspoon salt
7 1/2 cups all-purpose flour
oil for deep frying

Glaze:
4 cups confectioners sugar
1/3 cup water
1 teaspoon vanilla

Place potatoes in a saucepan and cover with water.
Bring to a boil; cook until tender. Drain, reserving
1/2 cup cooking liquid; cool to 110 to 115 degrees.
Discard remaining cooking liquid. Mash potatoes without
milk or butter.

In a large mixing bowl, dissolve yeast in reserved
cooking liquid.

Add mashed potatoes, milk, oil, sugar, eggs and salt.

Add enough flour to form a soft dough.

Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about
1 hour. Punch dough down; let rise again until double.
about 20 minutes. Roll out on a floured surface to 1/2
inch in thickness. Cut with a floured 3-inch doughnut
cutter.

In an electric skillet, heat oil to 375 degrees. Fry
doughnuts, a few at a time, until golden brown on both
sides. Drain on paper towels.

Combine confectioners sugar, water and vanilla in a
bowl. Dip warm doughnuts in glaze. Cool on wire racks.
Makes 4 dozen.

Sweet Potato Doughnuts with Maple Icing

3 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup sour cream
1 cup cooked mashed sweet potato (about 1 medium potato)
Vegetable oil, for frying
Maple Icing, recipe follows
1 cup finely chopped pecans

In a medium bowl, combine flour, sugar, baking powder, baking
soda, cinnamon, and salt. In a large bowl, combine eggs, sour
cream, and sweet potato. Gradually add flour mixture, stirring
to combine. Turn dough out onto a heavily floured surface
. Knead in flour with hands as needed (dough will be sticky).
Roll out dough to 1/2-inch thickness. Cut out dough with a
2 1/4-inch round cutter. Cut out center of doughnuts with a
3/4-inch round cutter. Re-roll dough as needed.

In a Dutch oven, heat vegetable oil over medium heat to
360 degrees F. Cook doughnuts, in batches, in hot oil,
2 minutes per side, or until lightly browned. Drain on
paper towels. Ice top of doughnuts with Maple Icing,
and sprinkle with chopped pecans.

Maple Icing:
2 2/3 cups confectioners' sugar
3 to 4 tablespoons milk
1/4 teaspoon maple extract

In a small bowl, combine confectioners' sugar and
3 tablespoons milk; stir well. Add additional milk
to reach desired consistency. Stir in maple extract.

Yield: 1 cup icing

Crockpot Oatmeal

I love Crockpot Oatmeal.Be sure to use a crockpot liner and save tons of elbow grease trying to clean it after making this...

Crockpot Oatmeal
(7 servings)
1 C quick cooking oats
2 C milk
1/4 C brown sugar
1 T butter - melted
1/4 tsp. Salt
1/2 tsp. Cinnamon
1 C finely chopped apple
1/2 C raisins and/or dates
1/2 C chopped walnuts or almonds
Grease the inside of Crockpot.
Throw all ingredients inside Crockpot
and mix well. Cover and cook on low
for 8 hours. Stir before serving.
Great served with milk.

It is so nice to get up on a cold morning and the house smells so good and this is ready to eat...I use dried apples, raisins, and pecans in this..

Pickled Quail Eggs

We have seriously been considering buying and raising quail...would have meat and eggs, of course, I could not make any pets...would be WHO I was eating, and that would never do...that is why I had to give up the rabbits...One of our friends raises quail, so he invited us out to his farm to see his set up...the birds were so friendly, you could pick them up. He said they hatch out in 14 day...and lay eggs every place. I fixed us breakfast one morning with the gift of eggs that he gave us..I could not tell any difference in taste..Now size is another matter, I fixed us five apiece...iddy biddy eggs with iddy biddy yolks..had to laugh..thinking to myself, I need an iddy biddy egg turner...but we managed to have sausage, eggs,and toast. We decided to pickle the rest of the batch today...so funny...I learned I needed longer fingernails to lift off the tiny pieces of shell and membrane...Benny ate part of them, he is all thumbs, but we had a great adventure anyway.....
From the gift of the quail eggs.......



Trying to peel those little buggers....


To getting the job done....

And finally pickling them...


The reason they are a beautiful reddish pink color, is because I used part of the juice from the pickled beets I took to church dinner today..I always remember my Granny and to waste not, want not...so everything is used around here. I sometimes just make the solution clear with pickling spices..you will find the recipe in my old posts. I know we will enjoy eating them...I almost took a jar of pickled chicken eggs to the dinner, but Benny asked me to save them for him.....he loves them....And before I forget, our friend told us it takes 10 eggs to make a chicken egg.... Pickled Eggs 1 dozen hard boiled eggs Mix and bring to a boil, simmer for ten minutes: 2 cups vinegar 1 cup sugar 1/2 cup water 2 TBSP Yellow Mustard 1 TBSP Salt 1 TBSP Celery Seed 1 TBSP Mustard Seed 6 whole cloves Cool. Pour over the eggs. You can also add slices of onions from two onions if you wish. Cover and refrigerate overnight. These are soooooo good. I plan to add some hot pepper flakes to the next batch as we like hot things. Use a GLASS Quart Jar…..

Bread Pudding and Sauce

BREAD PUDDING
5 or 6 slices of bread
2 cups milk
1 cup sugar
2 eggs
1/3 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Nutmeg to taste (I use just a little, pinch)
Cinnamon to taste (at least 1/2 teaspoon)
Tear bread into pieces and put in baking dish. Mix and add the
rest of the ingredients and stir well with spoon. Bake at 350 degrees
for approx. 45 minutes to 1 hour. You want it to "set".

SAUCE
1/2 cup milk
1/2 cup water
1 cup sugar
1 teaspoon vanilla extract
1 TBSP flour
1/3 cup butter
Put all ingredients in a saucepan and bring to a boil; boil for 3 minutes.
When the pudding is done, using a fork, poke some holes in the top of
it and pour the hot sauce on top.

You can add pieces of apple or raisins to your bread pudding...it is good !

Grits and Cheese Casserole

My friend Nez makes this...it is her mother's old recipe....and it is wonderful. I not only got the recipe tonight, I got the box of grits to go with it..can't beat that......

Grits and Cheese Casserole

1 1/2 cup grits (quick cooking)
1 teaspoon garlic salt
1 teaspoon savory salt
6 cups water
3/4 cup butter
8 teaspoons of Tabasco sauce (Nez says
she uses the whole bottle, a small one)
4 eggs, well beaten
1 pound shart Longhorn Cheese, grated
Paprika (Nez laughs and says she never uses it)

Bring water, garlic salt and savory salt to a boil.
Stir in grits slowly. Cook for 5 minutes, stirring
occassionally. when done, drop in butter. Stir well.
Add eggs and Tabasco sauce and cheese to hot grits.
Pour into a large, greased baking dish (9 x 13) and
sprinkle with Paprika for color. Bake at 350 degrees
for one hour...serve hot..


We also got to talking about making Scrapple with cooked
yellow corn meal...poured into a coffee can and sliced
for breakfast.. I told her I always added crumbled cooked
bacon to mine, some sage, and small pieces of diced ham.
She said she likes to add diced pork to hers and
at times she has used chopped beef. I laughed and said I loved
to slice mine and put it in hot bacon drippings to fry and add
a little syrup...she said she just fries hers..We love to talk
about recipes. We both love to cook.

Sourdough in Pictures

This is why I love my old recipe....my bread comes out every time..you still keep your sourdough bubbling away, but you always add a fresh package of yeast to your flour mixture you are working with for the bread...
Bread rising in the pan...I put mine in the oven with the light on ...makes a perfect, warm environment for it to raise...I also like to put a piece of parchment paper in the bottom of my pans...bread and rolls come out easier...



My friend Terri and her hubby have a hard time with pecans....so these are made just for them...no nuts....LOL



Ready to be taken out and the oven turned onto 350 degrees....ready to be baked...


And the finished product.....Yummy bread and rolls...my cinnamon rolls are filled with Pecans...One loaf of bread is plain, the other is cinnamon/sugar swirled inside for breakast toast or with hot tea...






SOURDOUGH STARTER


1 1/2 cups flour

1 1/2 cups water

1 cup sugar

1/2 cup Instant Potato Flakes

Stir all in a quart jar, cover and let ferment out of the refrigerator at least 48 hours. Refrigerate. Night before baking, take it out of the refrigerator. Take 1 cup of above starter and put into a clean jar, add the following to it:

1 cup flour

1 cup water

1/4 cup Instant Potato Flakes

This is feeding the starter and will be for your next batch. I leave it out all day and refrigerate it that evening.

Put the remainder of your original starter into a large bowl and add:

3 cups water

1 cup oil (I use Canola)

3/4 cup sugar (I use only 1/2 as I don't like my bread sweet)

1 package dry yeast, dissolved in 1/2 cup warm water (I let it foam up before I put it in the batter, make sure it is good.)

4 teaspoons salt

9 cups flour (You may need a little more, make a stiff dough)

Pour onto a floured board and knead well. Put into a greased bowl and cover. Let rise until double in bulk. Knead lightly and make into 4 loaves. Put into greased loaf pans, cover with a dish towel, and let rise until double. (I put mine in the oven and close the door, the pilot light keeps it just right to rise high)

Bake at 350 degrees for 30-40 minutes. Cool on rack, brush the top with butter, and remove from the pans.

To give someone a starter, feed, let out for 8 hours. Give them 1 cup, use 1 cup starter and keep 1 cup in the refrigerator. Then half the recipe and make 2 loaves of bread.

This also makes great Cinnamon Rolls. You cannot fail with this recipe, as each time you use the fresh packet of yeast. It is a very good recipe. Happy Baking.

For fluffy pancakes, add 1/4 cup of starter to your basic pancake mix. They rise so pretty and are so good.

Sugared Peanuts

I hunted all day for my recipe....I knew it was on one of my blogs....I am trying my best to get them all posted here, so I only need to visit here ....this recipe was from my friend, Wilma...she is a fantastic cook....
Every now and then you find a special treat you really enjoy. This week we went to listen to a group of young people performing violin music. They were wonderful. During intermission, homemade treats were sold for a donation and I picked a bag of sugared peanuts. They were so good, nothing like I had eaten before. I make peanut patties and peanut brittle, but these were exceptional. Recipe hound that I am, I hunted down the person who made them, lucky for me, it was a friend of mine ! She graciously agreed to bring me the recipe. I have waited and waited and tonight, at church, she brought it to me. I will definitely use this for Holiday times and in between. Lucky for us, we live in peanut country, so we have lots of nice, fresh peanuts available to us. This is the recipe, shared with love to you. Make it and enjoy !!


Sugared Peanuts

2 cups raw peanuts
1 cup water
1/2 cup sugar

Mix peanuts,sugar and water together in heavy saucepan
and boil over medium heat until liquid is almost gone (about
20 minutes). Spread the nuts on a greased cookie sheet and
sprinkle lightly with salt if desired. Bake at 300 degrees for
45 minutes stirring every 15 minutes to separate. Cool on
the cookie sheet. Store in an airtight container.

These are soooooo gooooood ! She said she used a little
more water as she likes to boil hers longer.