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 ...
Wednesday, December 21, 2011
Sunday, December 11, 2011
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.
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
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
Thursday, September 22, 2011
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.
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.
Wednesday, August 10, 2011
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.
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.
Sunday, July 10, 2011
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 !!
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 !!
Friday, April 22, 2011
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
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
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