S: Mom's Family Favorites
FC: Recipes: because you never know when you are making memories! | Sally's Family Favorites | For my family December 2012
1: All of my favorite Recipes
2: Corn Casserole | Preheat oven to 425* 1 can whole Kernel Corn 1 can Cream Style Corn 1 box Jiffy Cornbread Mix 8 oz Sour Cream 1/4 cup shredded cheese 1 egg 1 stick butter melted | In a large mixing bowel, mix all ingredients except the butter. **melt butter and poor into casserole dish, then pour the mixture into dish. Bake approx 30 to 40 minutes. top will crack/color golden | Nearly like Birdy's
4: Sally Wagner | Cheesy Potato Casserole | 1/2 bag string hash browns 2 cups Sour Cream 2 cups shredded Cheddar Cheese 1 8oz can Cream of Chicken soup Mix all together and spread into a 9x13 casserole dish sprayed with Pam. 2 cups crushed Corn Flakes 1/2 stick melted butter spread over mixture and bake uncovered 45 minutes then let sit 5 minutes before serving. | 350* 45 min 12
5: Cheesy Potato Casserole
6: Sally's Cheese Potato's | 1 Lg block Velveeta Cheese 1 stick butter 2 8oz cans milk 1 bag potato's (Red or Russet) | Slice potatoes 1/4 inch thick, place into deep pot , just cover with water and bring to a boil. Check potatoes with a fork for tenderness after about 10 minutes. They should be soft but not break apart. Drain and place in a casserole dish. **In a sauce pan on med-low heat melt butter and pour in 1 can of milk. Begin to dice up the block of cheese and stir constantly while cheese melts so it does not burn on the bottom. Add 2nd can of milk as needed, don't let sauce too thin.
7: Taco Meatloaf | pre heat oven 350* Ingredients: 1 pkg ground hamburger or turkey meat 1 sleeve crushed saltine crackers 1 egg 1 pkg taco season mix 1/2 cup finely cut yellow onion 1 4oz can Hunts Tomato Sauce salt/pepper as desired Directions: In a large mixing bowel, mix all ingredients well together, in a loaf pan, spray with Pam cooking spray and press ingredients into pan. Cover with 4 oz can tomato sauce. Bake for 30 to 45 min. or until looks like picture. | Yo'Moma's
9: Keith's favorite Shepherds Pie | Mom | Shepherds Pie | 1 1/2 lb ground Hamburger, browned and grease drained off 1 8 oz can Ranch Style Beans, pureed | ***Mix meat and beans together , put into a baking dish and then cover with sliced sandwich cheese. | 4 large Idaho potato's boiled and mashed. Do not add butter and limit the milk, you want the potatoes to hold up on top of the meat **spoon over the top of the meat and cover with Shredded | Cheddar cheese. **put in oven until cheese is melted and then serve. | 350* | **Cook meat, puree the beans with all juices
10: Lasagna Mama's Way
11: Ingredients: 2 lb hamburger or ground Turkey 1 can Del Monte Traditional Spaghetti Sauce (or Spaghetti sauce with Mushrooms) 1 tub Ricotta Cheese 1 (2cup) pkg shredded Mozzarella cheese 1 (2cup) pkg shredded CHeddar Cheese 1 pkg Lasagna | Directions: 1. In large pot, bring water to boil and cook pasta/lasagna 2. Brown the hamburger or turkey meat, drain any grease off, Add the spaghetti sauce, stir and simmer on low heat. 3. Drain pasta and rinse with cool water, 4. Spray a large casserole dish with PAM cooling spray, and line the bottom of the dish with the lasagna pasta. 5. Next layer of meat, layer of cheddar cheese 6. Another layer of Lasagna pasta, meat, and Ricotta cheese, and Mozzarella cheese. 7. Another layer of lasagna pasta, meat and the rest of the cheddar and Mozzarella cheese. 8. Bake in oven for 15 minutes or until cheese is melted on top completely. ENJOY!
12: King Ranch Casserole | Boil Chicken, cool and chop up chunks **Prepare casserole dish spray with PAM line bottom of pan with pieces of corn tortillas. **In a sauce pan, mix soup, broth, Rotel Tomatoes, onion, 1/4 cup water. Warm up on low heat. **spread a layer of chicken over the tortillas **spread a layer of sauce over chicken **spread cheese next then add another layer of tortillas **repeat with chicken, sauce, cheese Pre-heat oven 350* Bake in over for about 30 - 45 minutes Will thicken as it cools down
13: King Ranch Casserole | Ingredients: 1 pkg skinless chicken breast, boiled whole 1 pkg corn tortillas 1 can cream of chicken soup 1 can chicken broth 1 can diced Rotel Tomatoes 1/2 cup finally chopped onion Cheddar and Velveeta cheese grated. 1 casserole dish
14: Mexican Beef Casserole | Ingredients: 2 8 oz cans Ranch style beans 1 pkg corn tortillas 1 1/2 lb fried ground beef 1 pkg Lowery's Taco seasoning 1 can Cream of Celery soup 1/2 cup chopped onions 1 can Diced Rotel Tomato's 4 cups grated Cheddar Cheese | Fry up ground beef, drain grease *add 1/4 cup water with taco seasoning *when cooked down, add beans Prepare casserole dish spray with PAM line bottom of pan with pieces of corn tortillas. **In a sauce pan, mix soup, Rotel Tomato's, onion, 1/4 cup water. Warm up on low heat. **spread a layer of meat/bean over tortillas **spread a layer of sauce over meat **spread cheese next then add another layer of tortillas **repeat with meat/bean, sauce, cheese Pre-heat oven 350* Bake in over for about 25-30 minutes let set to cool and absorb sauce in the tortillas. Serve with sour cream!
15: Salmon Croquettes | Mother | Salmon Croquettes | In a mixing bowel, 1 can salmon (de-bone) 1/4 cup finely chopped onions (yellow) | 1 egg 1 pkg (sleeve) Saltine crackers crushed Salt and pepper | blend and form into balls, fry in skillet with grease half as deep as balls are thick.
16: Easy Chicken N' Dumplins | Ingredients: 1 hole chicken (or 7 chicken breast) 1 stick butter 1 8 oz can Cream of Chicken Soup Salt and Pepper 1/4 cup milk 4 pk can of biscuits
17: Directions: 1.In a large deep pot, just cover the chicken 1/4 inch, then boil chicken until tender then remove from the water ( you will save the water in the pot) let cool and de bone and chop into chunks. 2. bring water to a rolling boil and pinch pieces of biscuits off and drop into the middle. The dough will double in size, so keep it small, it will float at the top as seen in picture. Use at least 3 cans, cover and turn burner to SIMMER. Stir periodically. When all dough is no longer floating, it is cooked. 3. Add the chicken soup, salt and pepper to taste, 1 stick butter and 1/4 cup milk. Simmer for 10 minutes, then add chicken. simmer 10 more minutes after stirring and then enjoy!
18: Total Time 55 min | Ingredients: 2 tbs butter 1 medium onion, chopped 2 garlic cloves, crushed 1/2 cup butter 2 cups fresh carrots, grated 1 lb broccoli, washed, cut (1 whole rubber banded bunch) 1/2 cup flour 1 qt half & half 1 qt chicken stock salt & pepper to taste 1/4 tsp nutmeg 8 oz grated sharp cheddar cheese | Prep- 25 min Cook-30 min | Quizno's | Creamy Cheese Broccoli Soup
19: Directions: 1. Sauté onion in butter. When onions are golden, stir in garlic and cook for 3 more minutes. Set a side. 2. In another pan melt the 1/2 cup butter and stir the butter and flour (make a roux) using a whisk over med. heat for 3-5 minutes. Stir constantly and slowly add the half & half. Add the chicken stock whisking all the time. Simmer for 20 minutes. 3. Add the broccoli, carrots and onions. cook over low heat till the veggies are tender for 20-25 minutes. Add salt & pepper 4. Pour in batches into blender and puree. 5. Return to pot and add the grated cheese and stir till well blended 6. Put on low heat and stir the nutmeg in.
20: 1 lb fried/drained hamburger 1 large can VegAll (veggies in a can) 1 can condensed milk 1 lg block Velveeta Cheese 1 can Diced Rotel Tomatoes Cube and melt cheese in milk on low heat, stirring so it does not burn at the bottom. add meat, Rotel and "VegAll" and continue to heat on low to medium heat. Everything is already cooked so it is just warming up. SUPER EASY AND SO GOOD! | Cheesy Vegetable Soup
21: Shrimp Dip on a Ritz | Ingredients: 2 cups cooked White Minute Ric 2 cans of "Tiny" cocktail Shrimp 1/2 cup finely cut scallions (using scissors to gut green part of onion) 1/4 to 1/2 cup finely grated Cauliflower (using a cheese grater/ use the small holes) 1 tsp black pepper 1 cup Miracle Whip Mayonnaise (needs to be easy to spread but not smooth) Mix all ingredients together, put in an air tight container and place in refrigerator. Serve on a Ritz cracker
22: Hoppin John
23: ingredient's:: 2 cups cooked instant rice. 2 pkg frozen Black eyed peas 1/2 cup finely chopped onion 1 can Rotel diced tomatoes 1 12 oz can tomato's sauce 2 tsp spoon black pepper 2 cups cubed or diced ham serve with corn bread or Frito's corn chips and shredded cheese. MAKES ENOUGH TO FEED 8 | Hoppin' John 1. in large pot, cook peas, just cover peas with water, add onion.simmer until done 2.pre-cook rice in microwave, 2 cups water to a boil, add rice and let sit while cooking peas. 3. When peas are cooked, add can of Rotel Diced tomato's, tomato sauce, and cooked rice. Add enough water to keep barely soupier. 4. simmer adding water a little at a time to keep from drying. 5. Add black pepper and stir. cook corn bread or eat with Frito corn chips.
24: Directions: Choose some good meaty Pork ribs Place in a large deep baking dish and season with salt and pepper, smear with some Italian dressing. Add 1 1/2 cups water and cover with foil. Bake at 350 degrees for 3 to 4 hours. Remove from pan, Brush both sides with BBQ sauce and place on the grill . Turn over after 5 minutes to each side. Remove and enjoy tender, delicious easy ribs. BBQ sauce: any brand regular BBQ sauce. add 1/4 cup brown sugar 1/4 cup honey stir well and brush over ribs
25: Ingredients: 1 pkg skinless chicken breast (5 halves) 1 pkg regular spaghetti 1 (8 oz) can cream of chicken soup 1 (6 oz) can diced Rotel Tomatoes 1 (12 oz) jar Cheez Whiz | Mexican Chicken Spaghetti | Directions: 1. Boil the chicken breast, cool and then dice 2. Boil the spaghetti in the water you cooked the chicken in, drain 3. Add can of Rotel tomato's and cream of chicken soup , Cheez Whiz , and diced chicken, mix well. Serve
26: Ingredients: 1 pkg frozen Chopped Broccoli 1 lg jar of Kraft Cheez Whiz 2 cups cooked Instant Rice 1 (8oz) can Cream of Mushroom soup 1 stick butter soften | Broccoli Cheese Rice Casserole | preheat oven to 350* 1. Precook 2 cups of instant rice and set to the side. 2. In a large mixing bowel combine broccoli, Cheez Whiz, mushroom soup and soften butter. Next add in rice and stir contents well. 3. Pour into a casserole dish (9x14) sprayed with Pam and spread evenly. 4. Bake at 350* preheated oven for approximately 30 to 45 minutes. (should be browning around the edges as seen above.) | Directions:
27: TaterTot Casserole | 1 pkg Tater Tots 1 Family size Cream of Mushroom Soup 1 1/2 lbs precooked ground burger or turkey 1 pkg (4 cup) Shredded Cheddar Cheese Optional : 1 (8oz) can Veg-All | Your' moma! | Tater Tot Casserole | Directions: preheat oven 350* 1. in a large bowel, combine cooked burger, 2 cups shredded cheese, mushroom soup, (veg-all optional) 2. Spread evenly in a large casserole dish, top with tater tots 3. Bake 30 minutes 4. Spread remainder of cheese evenly over the tater tots and bake 10 more minutes ( or until cheese has melted).
28: "Oh Baby"Salad | Salad Dressing: 1 cup vegetable oil 1/2 cup sugar 1/2 cup white vinegar 1 tsp paprika 1 tsp celery seed 1 tsp dry mustard 1 tsp salt 1 tsp minced onion Shake up well, refrigerate and pour over salad prior to serving. | Salad : 1/2 cup finely chopped Purple Onion 1 bag 50/50 Spinach/lettuce 1 bag Romaine/Iceberg Lettuce mix 1/4 cup Pecans chopped and roasted 1 small bag Craisins (Cherry) 1 crate Cherry Tomato's cut into halves.
29: Birdy's Chicken Salad | Ingredient/Directions Boil 1 hole chicken until fully cooked, drain off water and let cool. De-bone and cut up into chunks place in large mixing bowel 1/4 cup pecan pieces 1/2 cup finely chopped celery 1/4 cup lemon juice/or concentrate 1 8oz jar of Miracle Whip Mix well, should be barely spreadable in consistency.
30: 1. Hollow out about 25 Jalapeño peppers, medium to large size 2. Stuff with either Chicken or sausage half way, then fill to top of pepper with cream cheese. 3. Wrap entire pepper or just the top with bacon and secure with toothpick. 4. Grill or bake in oven until bacon is crispy. 375* | Stuffed Jalapeño Peppers | Bobby Jacks favorite
31: Sally's Spring Ho Award Winning Chicken Wraps | You will need : Bacon, cream cheese, seeded Jalapeño slices, thinly sliced chicken breast and toothpicks *** take a couple of pieces of jalapeño and roll into a small cream cheese ball next.. wrap thin slice chicken completely around the ball. next...wrap the thin cut bacon around the chicken ball and secure with the toothpick. Now grill or deep fry until bacon is crispy. Serve with sour cream or your favorite dip. | 2006 HOT AS HELL BBQ COOK OFF
32: Chicken | Ingredient's: 2 chicken breast halves cooked and shredded 1 8oz sour cream 1 med.can green chili's 1 8 oz can cream of chicken soup 1 cup shredded Mexican cheese 1/2 cup chicken broth 1/3 cup diced onion (sauté in broth until soft) pkg of 20 corn tortillas
33: enchiladas | preheat oven to 350 Pam spray a baking dish cook chicken and shred it place n a bowl. In a separate bowl, mix sour cream, green chili's, soup, and cheese, mix well and add in chicken. Fill each tortilla with a spoon full of mixture and roll up, place in baking dish. Now add a little of the chicken broth to the other half of the mixture to thin it down, pour over tortillas and spread evenly. Bake
34: Fast & Easy Chili | Cook and drain grease from meat (2 lbs) add 2 cups water 1 8 oz can Diced Rotel Tomatoes 1/2 cup finely cut onions 1 False Alarm Chili kit cook over low heat 30 minutes Add family size can Ranch Style Beans cook 5 more minutes and eat!
35: Moist Turkey Every Time 1 large turkey 1 large turkey baking bag & pan Stuff the turkey with 2 sticks butter, salt, pepper 5 sticks celery Bake 3 hours 30 min at 350* Keep drippings for gravy be sure to remove bag inside. | Corn Bread Dressing | Ingredients: 2 boxes pre cooked Jiffy Corn Bread 6 boiled eggs chopped 1 cup diced Celery 1 cup diced onion 1 pkg Italian herb Croûtons 1/2 tsp dried sage 2 sticks melted butter 2 lg can chicken broth 1 8oz can Cream of Chicken soup Salt/Pepper Cook onion and celery until soft in chicken broth then add soup and butter. Mix crumbled Corn bread with Croûtons , eggs and sage. Pour soup mix over bread mixture in a large baking dish. mix well until the bread is very moist. Bake at 350* until top is golden brown. About 1 hour depending on the moisture.
36: Birdie's Recipe | Cheese Pie | 1 can Eagle Brand Condensed Milk | 2 Blocks Philadelphia Cream Cheese | 1/4 cup Lemon juice | 1 Graham Cracker Crust | In a large mixing bowel, blend softened cream cheese,milk and lemon juice until smooth. Pour into the pie crust, frigerate for 2 hours until set. | No Bake | At age 97 Birdie still Rocks in the Kitchen
37: Directions 1. Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray. 2. In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish. 3. Bake in preheated oven 15 minutes, until very lightly browned. Cool completely. 4. In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust. 5. Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated. | Ingredients 1/2 cup margarine 1 1/4 cups confectioners' sugar, divided 1 cup all-purpose flour 1 1/8 cups chopped pecans 1 (8 ounce) package cream cheese 1 (8 ounce) container frozen whipped topping, thawed 2 (3.4 ounce) packages instant chocolate ( or other flavor) pudding mix 3 cups milk | 4 -Layer Pudding Desert
38: 350* | Close to Birdie's Rolls | Yeast Doe Dinner Rolls | 2 Cups warm water | 1/2 cup sugar | 1/2 cup powder milk | 1/2 cup veg. oil | 1/2 tsp salt | 1 pkg Yeast | 5-6 cups all purpose Flour | Ingredients: | Mix 2 cups warm water, sugar and yeast in a bowel and | dissolve completely and set aside. | in a large bowl add 3 1/2 cups flour, powder milk, salt | When yeast dissolves, add oil then pour into the dry | mixture stirring. Add more flower to get the right | texture, you do not want it too sticky but also not too dry. | set aside and let rise double (about 1 hour) add a little flour to roll out. when about 1/2 inch thick, but circles | with a glass or cut squares with a knife. Place in a | baking dish or cookie sheet, line with parchment paper | let rise again for about 20 minutes. Pre-heat oven to 350* | bake for 15 to 20 minutes or until tops are golden brown | wipe tops with butter , serve hot or cold!
39: Ingredients: 1 cup warm 1/4 cup sugar 1/3 cup oil 2 tbs yeast 1 tsp salt 1 egg 3 1/3 cup flour | 1) in a lg bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly. 2) Stir in salt and beaten egg to yeast mixture 3) gradually add flour, dough will be kind of sticky but add enough flour until its manageable. Let dough rest in a bowl for 10 minutes. Cover with a towel. 4) Spray hands with cooking spray (Pam) and form dough into balls. Place balls so they don't touch on a cookie sheet. Let rise for 20 more minutes. 5) Bake in pre-heated oven 375* oven for 10 min. 6) Mix 2-3 tablespoons of melted butter with honey (to taste) and brush the top of hot rolls with the mixture. | One Hour Yeast Rolls
40: Preheat oven to 400* 1 (16 oz) pkg Mild sausage 1 (16 oz) pkg Hot sausage 2 cups Bisquick mix 1 (8 oz) pk shredded Sharp Cheddar Cheese Mix all ingredients together well, form into 1 1/2 inch balls and place on a foil lined baking sheet. Bake in preheated oven until pink is gone and cheese is a golden brown as seen in picture. About 20 minutes
41: Sausage Wraps to GO! | Ingredient's: 1 8 oz pkg Philadelphia Cream Cheese 1 can large fluffy crescent rolls 1 lb precooked sausage or (deer sausage) precooked and ground up In a bowl, mix cream cheese and drained cooked sausage. Spread a 2 or 3 spoonfuls on each crescent and roll. Place on a cookie sheet lined with parchment paper. bake at 350* until golden brown about 15 minutes
42: 1 pkg Oreo cookies with the middles 1 8 oz pk soften cream cheese 1 pkg Almond Bark (chocolate or white chocolate) ************************************************************ In a food processor, grind cookies into fine crumbs completely blend in soften cream cheese Roll into small balls (approx 1 1/2 inch balls) Place on wax paper/cookie sheet and freeze 1 hour with a double boiler, slowly melt almond bark Roll frozen balls in chocolate and place on wax paper to cool. decorate as desired. | Oreo Balls
43: 1. Fine grind cookies and place in a mixing bowel. Add soften cream cheese | 2. blend together until cream cheese is blended well. | 3. Roll into balls place on wax paper & freeze for 1 hour | 4. roll in melted chocolate, set on wax paper, decorate | Bobby John's FAVORITE SWEET
44: 2 1/2 cups all-purpose flour 1/8 teaspoon salt 1/2 cup butter, chilled and diced 5 tablespoons ice water 3 eggs 3/4 cup white sugar 3/4 cup light corn syrup 1/4 cup butter, melted 1/2 cup semisweet chocolate chips 1/2 cup chopped pecans | Chocolate Chip Pecan Pie
45: Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. To Make Crust: In a medium bowl combine flour and salt. Stir well, then cut in butter until mixture is the size of small peas. Add ice water and mix just until dough forms a ball. 3. Allow dough to rest in refrigerator for 20 minutes, then roll out and fit into a 9-inch pie plate. Set aside. 4. To Make Filling: In a medium bowl mix eggs and sugar. Add corn syrup and melted butter or margarine. Mix until all ingredients are thoroughly combined. 5. Spread chocolate chips and pecan pieces across bottom of pie shell. Pour egg mixture over chocolate chip and pecan layer. 6. Bake in preheated oven for 35 minutes. Serve warm or cool with a dollop of whipped cream and a sprinkling of chocolate chips if desired.
46: INGREDIENTS: 1 1/2 cups sugar 1 1/2 cups flour 2 tsp Baking Powder 1 1/4 cup Cam Milk 1 stick butter 1 Lg can sliced Peaches Ground Cinnamon | PREHEAT OVEN 350* Prep Time 10 minutes Cook time 45 minutes | 1. Melt stick of butter and pour into a 9x12 baking dish 2. In a large mixing bowel, combine sugar, flour, baking Powder and salt. (hint: mix well before adding milk) 3. Add milk and stir until smooth, (no lumps). 4. Pour into baking dish evenly, (don't spread) 5. Spoon peaches evenly over the top of the doe mixture. Pour remaining juice over the entire mixture. 6. Place in preheated oven, when doe rises over top of peaches ( about 20 minutes) sprinkle cinnamon and 1/4 cup sugar over top and finish baking until top is golden brown. **don't over cook, will dry out cobbler. | Easy Peach Cobbler
47: Easy Peach Cobbler
48: Bring water to a boil in a large deep pot. 1. Separate eggs keeping the yolks, combine in medium pot with sugar, flour, salt, and 6 cups milk. Use a blender to mix well 2. Pour into the medium size pot and place down into the larger pot of boiling water. Using a wooden spoon stir slowly and constantly until thicken. ( can be lumpy, you can blend smooth before layering. (cook time approx 30 minutes) 3. In a bowel or casserole dish, pour out a thin layer of custard, lay out a layer of wafer cookies, and then a layer of sliced bananas. 4. Repeat step 3 until all custard is used leaving custard on top and crumble cookies on top. Serve warm or refrigerate
49: Home made Banana Pudding | 1 box Nilla wafers 9 egg yolks 6 bananas 1 tsp Vanilla 2 1/4 cup sugar 1 cup flour pinch of salt 6 cups of milk | You will need a double broiler or | a large pot & medium pot with 2 handles each to set inside the big pot
50: Cookie Layer 1/3 cup granulated sugar 1/2 teaspoon baking soda 1 egg 1/2 cup shredded coconut 1/4 teaspoon baking powder 1/2 teaspoon vanilla extract 1/2 cup butter (1 stick), softened 1 tablespoon milk 1 cup all-purpose flour | Crust Layer 1/4 cup sugar 1 1/2 cups graham cracker crumbs 6 tablespoons butter 1/2 cup chopped walnuts 1 1/4 cups semi-sweet chocolate chips | Cinnamon Butter 1/2 cup butter (1 stick), softened 1 1/2 teaspoons cinnamon 3 tablespoons granulated sugar 6 tablespoons chopped walnuts chocolate syrup 9 scoops vanilla ice cream caramel syrup | Paradise Pie
51: Procedure: 1. Prepare your oven and preheat it at 325 degrees Fahrenheit. 2. Mix the baking powder, flour and baking soda in a medium-sized bowl. 3. Get another bowl, a larger one and beat the sugar with the butter using an electric mixer. Keep on beating for approximately 30 seconds or wait for the mixtures to have a lighter color. Then, put in the milk, egg and vanilla. Continue to beat until the mixture turn smooth. 4. Gradually combine the wet mixture with the dry mixture. Beat the mixture until they are combined well. Then, add the coconut flakes. Set aside. 5. In a medium bowl, melt about 6 Tbs. of butter using a microwave at high temp for 30 seconds. Once the entire butter melted, add in the sugar and stir it very well for another 30 seconds. Then, add in the graham crumbs then stir again. On a 9” by 9” baking pan, press the mixture at the bottom part. 6. On top of the graham crust, sprinkle about a cup of chocolate chips. Make sure the chips are evenly distributed. 7. On top of the chocolate chips, press down the cookie dough you’ve made earlier. Make sure you cover the entire chocolate chips at the bottom. You can put flour on your fingers to make sure the dough will not stick on your fingers. 8. On top of the dough, sprinkle walnuts. Press the walnuts thoroughly into the dough using your fingers. 9. Bake the cookie dough until the edges of the dough turns light brown. This usually takes 40 to 45 minutes. 10. Start preparing the cinnamon butter. Put the sugar, butter and cinnamon together in a small-sized bowl. Cream the mixture using an electric mixer on high speed. 11. Serve the dessert by first heating up a small-sized skillet at medium heat. Remove the skillet from the heat once you’re sure it’s hot. Then, put 1 Tbs. of the cinnamon butter you’ve made earlier. Since the skillet is hot, the cinnamon butter will immediately melt and starts to sizzle. Cut the pie into 9 parts and put one piece of the pie on the hot skillet. You don’t’ have to worry if the pie cools down. You can easily reheat it using the microwave for about 30 to 40 seconds. 12. Put a single scoop of vanilla ice cream over the pie. Drizzle caramel and chocolate syrup on top of the vanilla ice cream. On top of the syrup, sprinkle some chopped walnuts, about 2 teaspoons. Repeat the process on the remaining pieces of pie and ingredients. Don’t forget to serve in a hot skillet to make the sizzling effect.
52: Ingredients 1 cup butter or margarine 3 tablespoons unsweetened cocoa powder 8 fluid ounces cola-flavored carbonated beverage 2 cups white sugar 2 cups all-purpose flour 1/2 cup buttermilk 2 eggs 1 teaspoon baking soda 1 teaspoon vanilla extract 1 cup pecans, chopped 1/2 cup butter or margarine 3 tablespoons unsweetened cocoa powder 1/2 cup butter, melted 3 tablespoons unsweetened cocoa powder 6 tablespoons cola-flavored carbonated beverage 4 cups confectioners' sugar 1/2 cup chopped pecans | Coca-Cola Cake
53: Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 16x20 inch baking pan or casserole dish. 2. In a saucepan, bring butter or margarine, cocoa, and cola-flavored carbonated beverage to a boil. In a mixing bowl, combine sugar and flour. 3. Pour the hot margarine mixture over the sugar and flour; stir until well blended. Mix buttermilk, eggs, baking soda, vanilla extract, and pecans into the mixture. Pour batter into the prepared baking pan or casserole. 4. Bake in the preheated 350 degrees F (175 degrees C) oven for 35 minutes, or until done. 5. Frosting: Melt 1/2 cup margarine or butter, 3 tablespoons cocoa, and 6 tablespoons cola together. Stir the mixture into the confectioners' sugar and fold in 1/2 cup pecans. Spread this mixture over the warm cake. | Prep Time: 20 Min Cook Time: 35 Min Ready In: 55 Min
54: 1 (8 ounce) package cream cheese -soften 1 cup white sugar 1 tsp vanilla extract 2 (8ounce) cans of crescent rolls 1/2 cup melted butter ******************** 1/2 cup sugar 1 tsp ground cinnamon Drizzle with Honey | Sopapilla | Cheesecake
55: Preheat oven 350* 1. Combine 1 cup sugar, soften cream cheese, vanilla until smooth. 2. In a 9x13 baking dish, spread 1 can crescent rolls into pan. (spray dish with Pam cooking spray) 3. Spread cream cheese mixture and cover with 2nd can of crescent rolls. Brush top with melted butter. 4. In a small bowel, mix 1/2 cup sugar and cinnamon and sprinkle over the top. 5. Bake in preheated oven until the doe is puffy crescent dough has puffed and turned golden brown. Approx. 30 minutes / now allow to cool 10 minutes | 1 | 2 | 3 | 4
56: Ingredients 3 eggs 1/2 cup butter, softened 1 1/2 cups white sugar 3 tablespoons all-purpose flour 1 cup buttermilk 1 teaspoon vanilla extract 1 tablespoon lemon juice 1/8 tablespoon freshly grated nutmeg 1 (9 inch) unbaked pie crust | Directions 1. Preheat oven to 350 degrees (175 degrees C). 2. Beat eggs until frothy; add butter, sugar and flour. Beat until smooth. 3. Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell. 4. Bake for 40 to 60 minutes, or until center is firm. | Mom's Buttermilk Pie
57: Ingredients 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter or margarine, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large egg 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup chopped nuts | Directions 1. PREHEAT oven to 375 degrees F. 2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. | Yeah! its like that! | Chocolate Chip Cookies
58: Cookies | Ingredients 1/2 cup butter, softened 1/2 cup white sugar 1/2 cup packed brown sugar 1 egg 1 teaspoon almond extract 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 pkg Miniature Reese's cups | Directions 1. In a medium bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. blend in the egg and 1 teaspoon almond extract. Combine the flour, baking soda and salt; stir into the creamed mixture. Cover dough and refrigerate for at least one hour, or until easy to handle. 2. Preheat the oven to 325 degrees F (165 degrees C). Roll dough into 1 inch balls, roll the balls in the remaining white sugar and place them 2 inches apart onto ungreased miniature muffin pan. 3. Bake for 10 to 12 minutes in the preheated oven, or until golden brown. While hot from the oven, immediately press a chocolate kiss into the center of each one. Remove from cookie sheets to cool on wire racks. 4. In a small bowl, mix together the confectioners' sugar, milk, raspberry jam and 1/4 teaspoon almond extract until smooth. Drizzle over cooled cookies. | Prep Time: 30 Min Cook Time: 10 Min Ready In: 42 Min
59: Pumpkin Loaf | Ingredients: 1/4 cup Canola Oil 1 cup canned Pumpkin 1 cup plus 2 tbsp white sugar 1/2 cup firmly packed brown sugar 4 Egg whites 1/2 cup fat free milk or 2% 2 cups flour 2 1/2 tsp baking powder 2 tsp pumpkin spice 1/4 tsp salt 1 pkg 8 oz Philadelphia Cream Cheese | Pre-heat oven 350* Grease a nonstick 9x5 loaf pan, set aside Mix: pumpkin, 1 cup of sugar, brown sugar, 3 egg whites, milk, oil, flour, baking powder, pumpkin spice and salt, stir just until moistened. Set aside In another mixing bowel beat cream cheese, remaining 2 tbsp sugar, an last egg white, blend well. Spoon half of the pumpkin batter into prepared pan, spoon cream cheese mixture evenly over the batter then cover with remaining pumpkin batter. Bake 1 hour 5 minutes or until toothpick inserted in center comes out clean. Run a knife around the edges of pan to loosen bread. Cool in pan or wire rack approx. 10 minutes, then remove and let cool completely .
60: Pumpkin Pie | Ingredients 1 (15 ounce) can pumpkin 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 (9 inch) unbaked pie crust | Directions 1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. 2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator. | Prep Time: 15 Min Cook Time:55 Min Ready In: 1 Hr 10 Min
61: Pumpkin Cheese Pie | Ingredients 2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1/2 teaspoon vanilla extract 2 eggs 1 (9 inch) prepared graham cracker crust 1/2 cup pumpkin puree 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup frozen whipped topping, thawed | Directions 1. Preheat oven to 325 degrees F (165 degrees C). 2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. 3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. 4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving. | Prep Time: 30Min Cook Time: 40 Min Ready In: 4 Hr 10 Min
62: "DIRT" | Chocolate Pudding Dessert
63: 1/2 cup butter, softened 1 (8 ounce) package cream cheese, softened 1/2 cup confectioners' sugar 2 (3.5 ounce) packages instant vanilla pudding mix 3 1/2 cups milk 1 (12 ounce) container frozen whipped topping, thawed 32 ounces chocolate sandwich cookies with creme filling | 1. Chop cookies very fine in food processor. The white cream will disappear. 2. Mix butter, cream cheese, and sugar in bowl. 3. In a large bowl mix milk, pudding and whipped topping together. 4. Combine pudding mixture and cream mixture together. 5. Layer in flower pot, starting with cookies then cream mixture. Repeat layers. 6. Chill until ready to serve. 7. Add artificial flower and trowel. Enjoy! | Ingredients
64: Directions 1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes. 2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets. 3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets. 4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes. 5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie. | Ingredients 1 cup butter, softened 1 cup confectioners' sugar 1 egg 1 teaspoon almond extract 1 teaspoon vanilla extract 2 2/3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 3/4 cup whole almonds 1 (.75 ounce) tube red decorating gel | Spooky Witch Fingers
65: Ingredients 1 (32 fluid ounce) bottle lemon-lime sports drink 1 (32 fluid ounce) bottle lemon-lime flavored carbonated beverage | Melted Witch Punch | Ingredients 1 (.13 ounce) envelope unsweetened grape soft drink mix 1 (.13 ounce) envelope unsweetened orange soft drink mix 2 cups white sugar 3 quarts cold water 1 liter ginger ale Freeze red color water in a latex glove for fun | Witches Brew
66: Ingredients 2 egg whites (separated) 1/8 teaspoon salt 1/8 teaspoon cream of tartar 1 teaspoon vanilla extract 3/4 cup white sugar 1 cup semisweet chocolate chips 1/2 cup chopped pecans pieces | Directions 1. Preheat oven to 300 degrees F (150 degrees C). To prevent burning, put parchment paper on a regular cookie sheet. 2. Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips. (chopped nuts 1/2 cup also optional) 3. Drop by teaspoonfuls on pan. Bake 300 degrees for 15 minutes. They should not turn brown. Turn off oven and leave over night. | Forgotten | Cookies
67: Ingredients 3 cups semisweet chocolate chips 1 (14 ounce) can sweetened condensed milk 1/4 cup butter 1 cup chopped walnuts (optional) | Directions 1. Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired. 2. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set. | Fat Man's | Fudge | The
68: Directions 1.Place wax paper on a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer. 2.Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container. | Ingredients: 1 1/2 cups Dry Roasted Peanuts 1 cup white sugar 1/2 cup light Karo syrup 1 pinch salt 1 tablespoon of butter 1 tsp vanilla extract 1 tsp baking soda | Easy Microwave Peanut Brittle
69: Peppermint Bark | 1 cup crushed peppermint candy 4 cups Rice Crispy Cereal 1 12 oz white chocolate chips Melt the white chocolate chips in a large bowel, pour in cereal and mix well, pour into a wax paper lined baking dish (9x13) and spread evenly, top with crushed peppermint, place another peice of wax paper over the top and press until the candy is pushed into the mixture. Cool in refrigerator 15 minutes then brake apart and store in an air tight container.
70: Birdy's Divinity Candy | in a sauce pan combine 1/2 cup water, 1/2 cup White Karo Syrup, 2 cups sugar and bring to a soft ball (245*) make sure the contents are melted completely. Next beat 2 egg whites until stiff peaks, slowly at about 1/3rd the sugar mixture while beating (drizzle not to cook the egg) replace mixture on stove to bring remainder to hard ball (265*). Slowly add | slowly add the rest of the sugar using blender the entire time. You may have to blend as long as 20 minutes until thick and stiff. Then add 1/2 cup chopped pecans stirring with a spoon, mixture will be thick. Spoon out on wax paper and let cool, place in air tight container
72: Pink Panty Dropper | Ingredients 1 oz Creme de Noyaux 1 tbsp White Creme de Cacao 1 tbsp Light Cream | Pink Squirrel | Ingredient 8 cans of beer 1 bottle Everclear 1 bottle Vodka 1 1/2 jugs of premixed Pink Lemonade | Great Party Punch!
73: in a tall shot glass 1/3 Kahlua 1/3 Creme De Cocoa 1/3 Baileys Irish Cream | Now shoot it fast, and wait for the bite!! The Rattle Snake, Texas Style | Colorado Bulldog | Ingredients 2 oz Southern Comfort 1 oz Vodka 2 oz Spiced Rum 9 oz Pineapple Juice | Captain Jack Sparrow
74: Ingredients 1/2 oz Current Vodka 1/2 oz Peach Schnapps 1 oz Canadian Whiskey 1 splash Cranberry Juice 1 splash Pineapple Juice | Royal Duck | 1 oz Spiced Rum 4 oz Eggnog 1 pinch Nutmeg | The Captain's Spiced Nog
75: Hint: when baking place a small saucer of water in oven with dish cooking, it will keep it from drying out and cracking