S: Glisson Gal's Family Recipes 2010
BC: The recipe for family is......LOVE! To our family.....with all our love!
FC: The Glisson Gals Jane, Debbie and Becky
1: This Cookbook is inspired by all of the talented cooks in the family. The Glisson Gals. Jane, Becky & Debbie
2: Index | Appetizers & Beverages Soups & Salads Vegetables & Side Dishes Main Dishes Breads Sweets
3: Mom and her daughters! | Dad and His girls!
4: BAR-B-QUE LITTLE SMOKIES From Debbie's Kitchen 2 cups favorite Bar-B-Que Sauce 1 cup grape jelly 1 cup ketchup 1-3 pkgs Little Smokies' Sausages Mix first 3 ingredients together. Add sausages and mix well. Cook in slow cooker until heated throughly. | GARBAGE DIP -- From Jane's Kitchen 2 cans chopped black olives 2 cans chopped green chilies 4-5 green onions, finely chopped 4-6 med tomatoes, finely chopped 1 tbls garlic salt 6 tbls oil 3 tbls apple cider vinegar Dump all ingredients together & mix well. Refrigerate. Serve with tortilla chips.
5: PUPPY CHOW -- From the Glisson Gals Kitchen: 1/2 cup butter 12 oz chocolate chips 1 cup crunch peanut butter 1 box Chex cereal 3 cups powder sugar Melt butter, chips and peanut butter. Pour over Chex cereal. Place in plastic bag. Add powder sugar and shake until well coated. | ROTEL DIP WITH A KICK - Debbie's Kitchen 1 lb ground beef 1 lb sausage (mild or spicy) 2 lb box Velveeta cheese 1 can Rotel (mild, med, or hot) 2 cans cream of mushroom soup 1 can cream of chicken soup 1 can cream of onion soup Brown beef & sausage, drain. Mix soups and Rotel together well. Cut up cheese and add all ingredients in crock pot mixing well. Cook on med heat until cheese is melted and heated thoroughly. Serve with tortilla chips and enjoy. | SAUSAGE BALLS - Glisson family recipe (Aunt Anna's special) 2 lbs. sausage - 1 hot and 1 mild 1 1/2 cups Bisquick 16 oz Sharp Cheddar cheese Mix all ingredients well and roll into balls. Bake on cookie sheet at 350 until sausage is done. Serve warm.
6: CHICKEN TORTILLA CHOWDER - Jane's Kitchen 2 cans (10 3/4 oz ea) condensed cream of potato soup, undiluted 2 cans (10 3/4 oz. ea) condensed cream of chicken soup undiluted 2 cups 2% milk 1 can (14 1/2 oz) reduced sodium chicken broth 1 can (11 oz) Mexicorn, drained 1 pkg (10 oz) ready-to-serve roasted chicken breast strips, chopped (I just buy a rotisserie chicken. It's easier and cheaper) 1 can (4 oz) chopped green chilies 3 flour tortillas (8") cut into 2" x 1/2" strips 1 cup (4 oz) shredded cheddar cheese Additional shredded cheddar cheese, optional In a large saucepan, heat the soups, milk and broth, stirring frequently. Add corn, chicken and chilies; bring to boil. Stir in the tortilla strips. Reduce heat; simmer uncovered for 5 min. Stir in the cheese until melted. Sprinkle each serving with additional cheese if desired. | HOT CHOCOLATE MIX: Debbie's Kitchen 8 qt or 7 cups Powdered Milk 1 container Nestle's Quick 2 cups Powder Sugar 1/3 large jar coffee creamer Mix all ingredients together well. Store in airtight container. Serving size = 3 heaping tbls of ix for 1 cup Hot Chocolate. (This makes a great Christmas gift) | Chicken Enchilada Soup - Debbie's Kitchen 2-3 chicken breasts boiled and cut up (reserve chicken broth) 1-2 cans chicken broth (if needed) 1 can red enchilada sauce 1-2 cans sliced black olives 2 cans cream of chicken soup white onion chopped 1 clove garlic, minced 1 can Rotel 1 - 1 lb Velveeta cheese (for creamier soup, use full box (2 lbs)) 6-8 flour tortillas cut up into bite size pieces. Cook chicken and save broth. Saute' onion and garlic in butter. Add to broth the following ingredients: Enchilada sauce, olives, cream of chicken soup, Rotel, and sautéed’ onion and garlic. Mix well and cook until hot. Then add cut up chicken and mix well. Next, add cut up Velveeta cheese stirring constantly until melted. After cheese is melted, add flour tortilla pieces. Continue stirring and cook until shells start sinking (approx. 10-15 min). Great served in bread bowl with Tortilla chips.
7: Taco Soup -- Jane's 1 onion chopped – sautéed in small amount of oil 4 cups water and 1 tbs. beef base 5 assorted (15 oz.) cans beans – such as black, brown, pinto, kidney, etc. 1 can (15 oz.) whole kernel corn 1 (1.25 oz.) pkg. ranch dressing mix, dry 1 (1 oz.) pkg. taco seasoning 1 small can tomato sauce 2 (15 oz.) cans Ro-Tel tomatoes 1 lb. hamburger, browned and drained Mix all ingredients together in a large soup pot and simmer. If needed, thin with beef stock. | Broccoli Salad - Recipe given to Debbie By Darlene Odom 6 Broccoli crowns finely chopped 1 can salted cashew pieces 1 - 1 pkg real bacon bits purple onion finely chopped 1 large pkg shredded mozzarella cheese Dump all ingredients in large bowl. Stir in following dressing: 1 cup Miracle Whip (or mayo) cup apple cider vinegar 1 cup sugar Salt and pepper to taste Mix all ingredients well and pour over broccoli mix. Stir well and refrigerate. CAUTION: Once you make it, people will ask for it every time! :) | Jane’s Cole Slaw (Curt’s Favorite slaw recipe) 1 bag shredded cabbage for slaw (or you can shred your own) If shredding you own cabbage, shred green cabbage, a little bit of red cabbage, but not necessary, and a carrot or two. Just shred however much you want to for looks. 1 Granny Smith apple 1 tsp. sugar 1 tbs. Apple Cider Vinegar Mayonnaise – Just add to the consistency you want (dry or sloppy) Peel and chip up apple and add to cabbage. Then add sugar, vinegar and mayonnaise. Taste to see if you like it. You may want more sugar or more vinegar. You just mix it to taste.
8: Layered Caribbean Chicken Salad - Jane's 1 container (6 oz) Voplait Original 99% Fat Free Pina Colada yogurt 1 to 2 tbs. lime Juice 1 tsp Caribbean Jerk seasoning Salad 3 cups shredded romaine lettuce 2 cups cubed cooked chicken 1 cup shredded Monterey Jack cheese (4 oz) 1 can (15 oz) Green Giant or Progresso Black Beans, drained, rinsed 1 cups peeled ripe fresh mango cup chopped seeded plum (Roma) tomatoes (1 to 2 medium) 1 cup shredded cheddar cheese (4 oz) cup thinly sliced green onions (8 medium) cup cashews. In small bowl, mix dressing ingredients until well blended. In 3 or 4-quart clear glass serving bowl, layer salad ingredients in order listed, except cashews. Spread dressing on top and top with Cashews. | Pasta Salad - Debbie's Kitchen 1 pkg multi colored spiral pasta 1 large can black olives 1 large bottle Italian Dressing cup chopped baby carrots cup chopped onion (optional) Broccoli crowns (optional) Cook pasta until done (don’t overcook as pasta will be mushy). Drain and cool. In large bowl, add other ingredients and mix well. Refrigerate. | Taco Salad - Jane's Kitchen 1 green pepper 1 small onion cup grated Cheddar cheese 1 lb. ground beef bag Fritos head lettuce 1 tomato 1 pkg. taco seasoning 1 bottle Catalina salad dressing Add taco packed flavoring (seasoning) with ground beef; simmer and drain well. Mix all ingredients, adding Fritos last (to avoid chips from getting soggy). Then add salad dressing (to taste). Note: All ingredients can be mixed together in the same bowl – not much mess!
9: Bar-b-q Green Bean Casserole (Given to Jane by Teresa Edwards) 2 cans French Style green beans – drained cup ketchup cup brown sugar cup chopped onion 4 bacon strips Cook bacon strips in skillet. Remove bacon and crumble. Reserve the drippings. In a 9 X 13 casserole dish, add all ingredients and stir. Finally, add reserved drippings and stir. Back uncovered in 350 oven for approximately 35 minutes. | VEGETABLES & SIDE DISHES | Broccoli Cheese Casserole- Jane's 2 cups cooked rice 1 small can evaporated milk 1 can cream of chicken soup 1 8 oz. jar Cheese Wiz 1 pkg. frozen chopped broccoli 1 small jar mushrooms (opitional) Partially cook broccoli – drain. Mix all ingredients. Bake at 350 for 30 minutes. | Jane’s Green Bean Casserole (Given to Jane by Bonnie Burnett) 1 can French Style green beans – drained 1 can white Shoe Peck corn – drained 1 can Cream of Celery soup cup sour cream cup onion – chopped cup green peppers – chopped Ritz Crackers – crushed cup shredded cheddar cheese cup butter - melted Stir first 6 ingredients together. Top with Ritz crackers, and cheddar cheese. Drizzle melted butter on top. Bake at 350 for 45 minutes.
10: Hashbrown Potato Casserole - Debbie's Kitchen 1 pkg frozen hash browns (cubed, not shredded) cup melted butter 8 oz sour cream cup chopped onion 1 can cream of chicken soup 1 salt 12 oz shredded cheese Crushed cornflake crumbs for topping. Thaw hash browns then mix all ingredients together in large bowl except for the cornflake crumbs and butter. Put in oblong casserole dish sprayed with Pam. Mix cornflake crumbs (crush cornflakes or buy already crushed) with melted butter and sprinkle over top of potatoes. Bake at 350 degrees for 45 mins. | Jane’s Sweet Potatoes (give to Jane by Joann Srump) 4 – 6 sweet potatoes – cut into chunks (as your peeling sweet potatoes, put the peeled one in the microwave for a minute or so, to make them easier to cut into chunks). 1 heaping cup brown sugar 1 small pkg. vanilla pudding (the kind you cook) 1 heaping tbs. orange juice concentrate 2 tbs. butter Put potatoes in covered casserole dish. Mix your brown sugar with the vanilla first. Then dump it over the potatoes. Add scoop of concentrated orange juice. Put lid on casserole dish and tilt so the steam can escape. Bake until the potatoes are done and syrup is nice and thick. The syrup will be really thin looking for quite a while during the baking. Not to worry, it’ll thicken upI promise! Bake at 350 for about 1 to 1 hours. If you need your oven, these can be finished up in microwave. | Grandma Birdie’s (Glisson) Mac-n-Cheese Cook elbow macaroni according to directions. Drain noodles and pour into glass casserole dish. Add cup milk and several pats of butter. Top with slabs of velveeta Cheese. Put in oven to melt cheese. Remove and stir before serving.
11: Debbie’s Beef Stroganoff (Recipe given to her by Darlene Odom) stick butter Round Steak cut into bite sized pieces onion – chopped 1 can beef broth 1 can mushrooms 1 small carton sour cream 2 cups minute rice – cooked (or egg noodles if desired) Melt butter in skillet. Roll round steak in flour and brown in butter with onion until done. Add beef broth and mushrooms. Simmer. Add sour cream and simmer until hot. Pour over rice or noodles. | Debbie’s Burritos 1 lb ground beef - 2/3 pkg of Frozen Potatoes O’Brien 1 can Ranch style beans 1 can tomato sauce Salt and pepper to taste Garlic salt to taste 1 tbls lemon juice 1 tbls Tabasco Sauce Cook ground beef and drain. In separate skillet, cook potatoes until almost done. Add potatoes to ground beef and mix well. Then add beans and tomato sauce add mix well. Season with salt and pepper, garlic salt, lemon juice and Tabasco sauce. Stir until heated and serve with favorite toppings such as, shredded cheese, green chilies, salsa and black olives. * Instead of frozen potatoes, you can use real potatoes chopped and chopped onion and green peppers. | Chicken Spaghetti - Debbie's Kitchen 2-3 Chicken breasts Spaghetti pasta 1 can cream of chicken soup 1 can cream of mushroom soup 1 can Rotel Fresh mushrooms, sliced Velveeta cheese Boil chicken and cut into bite size pieces; pan fry to sear. Cook pasta and drain. Mix soups, Rotel and mushrooms together. Add chicken and pasta. Mix well. Pour into casserole dish sprayed with Pam. Top with slices of Velveeta cheese. Bake until cheese is melted.
12: Debbie’s Chili 2 lbs ground beef 2 cans tomato sauce 1-2 cans chili beans 1 can diced tomatoes (I use the “ready for chili” tomatoes) 1 - 2 pkgs chili seasoning Onion, finely chopped Brown ground beef and onion and drain, add rest of ingredients and simmer at least an hour. Serve with favorite toppings. | Christmas Breakfast Sausage Casserole - Jane's Kitchen 1 lb. ground pork sausage (I use Jimmy Dean Maple Sausage) 1 tsp. mustard powder tsp salt 4 eggs, beaten (I use 6 eggs) 2 cups milk 6 slices white bread, toasted and cut into cubes (I use 1 box of Marie Callendar Cheddar/Garlic croutons instead of the bread) Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours or overnight. Preheat oven to 350. Cover, and bake 35 to 60 minutes. Uncover, and reduce temperature to 325. Bake for an additional 30 minutes, or until set. | Grandma Becky's Family Taco’s 2 boxes taco shells 1 pkg. taco seasoning 2 lbs. hamburger meat Shredded Cheddar cheese 1 pkg. shredded lettuce 1 onion – chopped 4 small tomatoes – chopped 1 can black olives – sliced Brown hamburger meat and drain. Add taco seasoning and mix well. Chop all vegetables and put in festive bowls for serving. Homemade sauce: 1 cup ketchup, 1 tsp. Tabasco sauce, black pepper to taste
13: Grandma Becky's Cornbread Dressing 1 pan cornbread 1 boiled chicken in lots of water (reserve broth) 1 big onion – chopped Salt & pepper to taste Rubbed sage to taste Crumble cornbread into a big pan. Add onions, salt, pepper and sage. Add bite sized pieces of boiled chicken breast. Add broth from chicken (the more broth you use, the moister it will be). Mix well. Take large spoon and sample before baking to make sure it’s just right. Bake at 400 until brown on top. | Debbie’s Crockpot Italian Chicken 4-6 chicken breasts 1 large bottle Italian Dressing Marinate chicken breasts in Italian dressing 1 hour in slow cooker. Then cook on medium heat until done. | Debbie’s Meat & Veggie Grill Chicken breasts, stew meat, summer sausage (all cut into bite size pieces) Any veggies you want cut into bite size pieces such as: Potatoes, Carrots, Squash, (I use both yellow and zucchini), Onion, Broccoli, and Cauliflower Worcestershire sauce Salt & Pepper to taste Nature’s Seasoning Garlic Salt Butter Cut everything up and layer in a casserole dish (I use aluminum throw away pan) sprayed with Pam as follows: Meat on bottom, then potatoes, carrots and onion. Then add rest of the veggies. Season each layer with Worcestershire sauce, salt & pepper, Nature’s Seasoning, Garlic Salt. Cook on grill at medium heat until meat is done (approx. 45 min to 1 hr).
14: Ozark Mountain Succotash - Jane's (Served at Silver Dollar City) 1 lb lightly breaded okra 8 oz. frozen whole kennel corn 8 oz. squash (yellow summer squash) 4 oz. onions 4 green peppers 8 oz. diced fajita chicken (you can get frozen in a bag) 1 tsp. Garlic powder 1 tsp. salt 1 tsp. pepper Sauté onions and peppers with butter flavored vegetable oil. Remove from skillet. Sauté fajita chicken in the same skillet with oil. Remove from skillet. Sauté corn and squash in same skillet. Remove. Fry okra in the skillet until golden brown. Add salt, pepper, and garlic powder. When okra is done, add all ingredients to the skillet and heat to the desired temperature. Serve. (This is a recipe that is cooked at Silver Dollar City. They cooked everything is a huge rounded skillet. After they cooked the first items, they just scooped it out of the center and up the sides of the skillet and then just added the next ingredient to the center to cook. Then they scooped it out of the center and up the sides with the other peppers and onions, and so forth. When it was all done, they just scooted it back to the center and mixed it all together). | Pan Burritos -- Debbie's Kitchen 2 pkgs 1 oz each) enchilada sauce mix 3 cups water 1 can (12 oz) tomato paste 1 garlic clove, minced tsp pepper Salt to taste 2 lbs ground beef 9 large flour tortillas (9”) 4 cups (16 oz) shredded cheddar cheese 1 can (16 oz) refried beans, warmed Toppings (opt): Taco sauce, sour cream, chili peppers, onion, guacamole, etc. In a saucepan, combine the first six ingredients; simmer for 15-20 min. In a skillet, brown the beef. Drain; stir in 1/3 of the sauce. Spread another 1/3 sauce on the bottom of a greased 13 x 9 x 2 baking dish. Place 3 tortillas over sauce, tearing to fit bottom of pan. Spoon half of meat mixture over tortillas; sprinkle with 1 cups of cheese. Add three more tortillas. Spread refried beans over tortillas; top with remaining meat. Sprinkle with 1 cups cheese. Layer remaining tortillas; top with remaining sauce. Sprinkle with remaining cheese. Bake uncovered at 350 degrees for 35-4 minutes. Let stand 10 minutes before cutting. Serve with toppings if desired. | Glisson Family
15: Mom & Dad Wedding Days | Jane’s Shredded Beef Taco’s 2 lbs. Chuck Roast 2 cloves garlic – minced 1 onion – diced 3 tomatillo’s – chopped 1 jalapeño – chopped (seeded if you don’t like real hot) 1 small jar Pace PicanteSauce 1 tbs. chili powder 1 tbs. salt 1 tsp pepper 1 tsp. Tony C’s seasoning Add water to roast to cover. It will be approximately 2 cups of water. Boil a couple hours until roast comes apart with fork and most of water is absorbed but meet mixture should be very moist. Deep fry corn tortilla shells to form taco shell. Line pan with cooked taco shell and fill with meat mixture. Set filled taco shells on table and let guest put own condiments on taco. | Mom, Prom Day | Jane’s Texas Enchilada Casserole 1 lb. ground beef Chopped onion to taste 1 can ranch-style beans 12 flour tortillas 8 oz. Velveeta cheese, sliced 1 can cream of chicken soup 1 can Ro-Tel Brown hamburger with onion in skillet, stirring until crumbly; drain. Add beans, mixing well Place 6 tortillas in casserole. Layer hamburger mixture, cheese and remaining tortillas in casserole. Mix soup and Ro-Tel in bowl. Pour over tortillas. Bake at 350 for 45 minutes.
16: Debbie’s White Chicken Chili 1 tbls olive oil 1 med onion, chopped 1 can chopped green chilies 3 tbls all purpose flour 2 ground cumin 2 cans (15.8 oz) Bush’s Great Northern beans or Navy beans 1 can chicken broth (14.5 oz) 1 cup finely chopped chicken breast Shredded Monterey Jack cheese (optional) Sour Cream (optional Salsa (optional) In large skillet, cook onion 4 min or until transparent. Add green chilies, flour and cumin; cook and stir for 2 min. Add beans and chicken broth; bring to boil. Reduce heat and simmer for 10 min or until thick. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa if desired. | Debbie’s Broccoli Cornbread 1 box Jiffy cornbread Mix 1 box thawed broccoli (drain) 1 small onion chopped to 1/3 cup milk cup cottage cheese 1 stick butter melted ( in mix, in pan) 4 eggs Mix together. Pour into hot 9x13 pan with melted butter and bake at 400 for 30 minutes.
17: Debbie’s Cowboy Biscuits 4 cups flour (all purpose) cup sugar (cut down) 4 tsp. baking powder Mix: cup oil; tsp. soda; 2 cups buttermilk. Mix: 1 pkg. yeast; cup warm water; 1 tsp. salt. Combine both liquid mixtures. Add flour and mix well. Refrigerate overnight or at least day. Roll ” thick – let raise 20 – 30 minutes. Bake 350. Keeps up to 1 week in refrigerator. | Debbie’s Easy Pie Crust 1/2 cup oil 1/3 cup milk 2 cups flour Shake oil and milk together. Add flour and stir until dough forms. Roll out between wax paper. | Debbie’s Easy Pizza Crust 2 cups flour 1 pinch salt 2/3 cup warm water 1 pkg yeast 6 tbls oil Mix flour and salt. Dissolve yeast in warm water. Add oil and dissolved yeast to flour and mix. Knead. Spread on lightly greased pizza pan. For crisper crust, bake a few minutes prior to adding sauce and toppings.
18: Mom’s Homemade Biscuits 2 cups self rising flour (sifted) cup shortening (a little more if needed) cup buttermilk cup milk (add more if needed) Mix shortening and flour thoroughly with a fork. Mix real good. Put flour on wax paper and put dough on it. Knead it a little and press out to about 1/4 “ thick. | Pumpkin Bread - Becky's Kitchen 1 tsp salt 1 cup corn oil 1 tsp cinnamon cup water 1 tsp nutmeg 2 cups pumpkin 2 tsp baking soda 4 eggs 3 cups all purpose flour 2 cups nuts (your favorite) 3 cups sugar Sift spices with flour. Mix all ingredients in large bowl. Oil and flour 1 lb coffee cans. Fill cans full and bake 1 hour 10 min at 350 degrees or until knife comes out clean when inserted in middle. | Red Lobster's Cheese Biscuits 2 cups bisquick 2/3 cup milk cup shredded cheddar cheese cup melted butter tsp. garlic powder Heat oven to 450. Mix bisquick, milk and cheese until a soft dough forms. Drop spoonfuls onto ungreased cooking sheet. Bake 8 to 10 minutes, until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet. | Debbie’s Apple Dumplings (All three of us use this recipe. It was given to me by Gina Pense from Greenland and has become our family recipe) 2 Granny Smith apples (peeled and cut into 8 slices each) 2 cans crescent rolls 2 sticks real butter 1 cups sugar 1 tsp cinnamon 1 can (12 oz) Mountain Dew Roll 1 apple slice in each crescent roll and place on lightly greased 9 x 13 baking dish. Next, melt butter, sugar and cinnamon together and pour over rolls. Next, pour Mountain Dew over rolls. Bake at 350 degrees for 45 mins.
19: Jane’s Arkansas Dirt Cake 1 bag Oreo’s – crushed cup melted butter Mix Oreo’s with butter & press on bottom of 9x13 pan. 1 container (8 oz.) cool Whip 8 oz. cream cheese (softened) 1 large box instant vanilla pudding 1 cup milk Mix cream cheese, pudding and milk together. Fold in cool whip. Pour over cookie crust. Sprinkle remaining cookie crumbs over filling. Chill. | Banana Pudding - Becky's Kitchen 4 large bananas (sliced) 1 box vanilla wafers 1 large and 1 small box vanilla pudding (not instant) Cook pudding according to recipe on box. Let cool. Put a layer of vanilla wafers in bottom of your favorite bowl. Next, layer of the bananas, pudding and vanilla wafers. Repeat layers ending with pudding on top. Crush a few vanilla wafers and sprinkle over top. | Buttermilk Pie - Becky's Kitchen cup sugar cup buttermilk cup bisquick 1/3 cup of butter – melted 1 tsp. vanilla 3 eggs 1 pie shell Blend all ingredients until smooth. Pour into shell and back at 350 for 30 mintues.
20: Jane’s Easy Fantasy Fudge (Kathy Hutchins recipe) cup (1 stick) butter 3 cups sugar 2/3 cup evaporated milk 1 pkg. (12 oz.) semi-sweet chocolate chips 1 jar (7 oz.) Jett Puffed marshmallow cream 1 cup chopped nuts (optional) 1 tsp. vanilla Prepare pan – grease really good. Set aside. Mix & melt butter, sugar & milk in sauce pan. Bring to full rolling boil on medium heat, stirring constantly. Continue boiling 5 minut4es on medium heat or until candy thermometer reaches 234 degrees. Stirring constantly to prevent scorching. Remove from heat. Gradually stir in chips until melted. Add remaining ingredients, mix well. Pour into prepared pan. Cool at room temperature. Do not substitute sweetened condensed milk for evaporated milk. | Egg Custard Pie - Becky's Kitchen 4 slightly beaten eggs cup sugar tsp salt tsp vanilla 2 cups scalded milk 1 - 9” pastry shell Mix all ingredients well and pour into pastry shell. Sprinkle with ground nutmeg and bake at 350 degrees 35-40 min. or until knife comes out clean when inserted in middle. | Fresh Blueberry Cobbler - Jane's Kitchen 1 cups all purpose flour cup sugar tsp. salt 1 tsp. baking powder cup butter, melted 2 cups fresh blueberries 1/3 cup sugar 1 tsp. vanilla extract Add flour, cup sugar, salt, and baking powder to a mixing bowl; stir to combine. Add in milk and butter; stir to combine. Spread batter into a greased 8-inch square baking pan. Sprinkle with 1/3 cup sugar and drizzle with vanilla. Bake at 350 for 40-45 minutes or until a pick comes out clean. Can serve plain or with vanilla ice cream on top.
21: Jane’s Fresh Strawberry Pie (recipe from Genelle Harris – Curt’s aunt) 1 pint fresh strawberries 1 cup sugar 2 tbs. corn starch tsp. salt 2 tsp. white syrup 1 cup water pkg. strawberry jello Add sugar, cornstarch, salt, and syrup to sauce pan and mix well. Add 1 cup water and cook over low heat until clear and thick. Add pkg. strawberry jello and set aside to cool. Wash strawberries and cut into baked pie shell. (see Debbie’s easy pie crust recipe) After jello mixture is cool, pour over strawberries. Refrigerate to set. Top with whip cream or cool whip. | Debbie’s Homemade Chocolate Brownies (This is Grandma Woodward’s recipe) 2 squares baking chocolate 3 eggs 1 cup sugar cup flour 1 cup chopped nuts (optional) 1/8 tsp salt cup butter Melt chocolate and butter in double boiler. Beat egg yolks until light. Add sugar, salt, melted chocolate, and butter. Mix thoroughly. Fold in stiffly beaten egg whites. Pour into shallow, well oiled pan. Bake in preheated oven at 375 degrees until toothpick inserted comes out clean. Approx. 15-20 min. | Becky’s Homemade Ice Cream 5 eggs 2 cups sugar 1 can carnation milk 2 pints half & half Choice of flavoring (vanilla, strawberry, chocolate, etc.) Beat eggs, sugar, milk and half & half well. Cook over medium heat stirring constantly until hot. Pour into ice cream maker and add milk to fill line.
22: Jane’s Neiman Marcus Brownies 1 box Butter Pecan cake mix 1 stick butter – melted (you can use margarine, but butter has a better flavor) 1 egg Mix above ingredients together. Press into a 13x9 baking pan. Mix the following well: 1 box powdered sugar 1 stick butter – melted 8 oz. cream cheese – softened 1 pkg. Nestle’s white chocolate morsels 2 eggs 1 tsp. vanilla (opitional) Pour over cake mix. Cover with chopped nuts. Bake at 300 for 55 minutes. Brownies will look gooey in middle. Cool completely before cutting. | Becky’s Peach Cobbler (From Grandpa Woodward) 1 cup self rising flour 1 cup sugar 1 cup milk 1 large and 1 small can peaches 1 tsp. vanilla 1 stick butter Mix flour, sugar and milk together. Warm peaches on stove. Melt butter in 9x13 glass dish. Add warm peaches to butter in dish. Add vanilla to flour, sugar and milk. Pour flour mixture into center of peaches and cook at 350 until golden brown.
23: Granny Glisson’s Opossum Cream Pie 2 grated Hershey Bars 1 cup flour 1 cup chopped pecans 1 stick butter 1 8 oz. Cream cheese 1 large Container Cool Whip 1 cup powdered sugar 3 cups milk 1 pkg vanilla instant pudding 1 pkg chocolate instant pudding 2 tsp vanilla Mix flour, 1 cup pecans, 1 stick butter (melted) and press in bottom of baking dish. Bake at 325 degrees for 20-25 min. and cool. Next, mix cream cheese, 1 cup Cool Whip, 1 cup powdered sugar. Spread over cool crust. Next mix milk, vanilla and chocolate pudding, vanilla and cup powdered sugar together and spread over cream cheese mixture. Top with Cool Whip and sprinkle with cup chopped pecans and grated Hershey’s chocolate bar. Refrigerate before serving. | Becky’s Peanut Butter Cookies 1/2 cup peanut butter 1/2 cup shortening 1/2 cup brown sugar (packed) 1/2 cup white sugar 1 egg 1 tsp. soda 1 cups flour 1 tsp. vanilla Cream peanut butter, shortening, sugar, and egg. Add other ingredients. Roll into small balls. Cross with fork dipped in flour. Bake in ungreased pan at 350. Do not overcook.
24: Grandma Glisson and the Kids | Debbie’s Pistachio Cake 1 White or yellow cake mix 1 - 4 oz pkg Pistachio instant pudding 3 eggs cup oil 1 cup club soda or water cup chopped nuts (I use pecans) Mix above ingredients together and bake at 350 degrees 40-45 min. Cool. Frosting: 1 pkg Pistachio instant pudding 1 - 4 oz pkg Pistachio instant pudding 1 envelope Dream Whip 1 cups cold milk Beat together until thickened. Spread over cool cake. Keep refrigerated. | Jane’s Pumpkin Dessert 1 Can pumpkin (15 oz.) 1 can evaporated milk (regular tall can) 3 eggs 4 tsp. pumpkin spice 1 cup sugar 1 box yellow cake mix cups chopped pecans or walnuts cup butter Mix first 5 ingredients in large bowl and then pour into a greased 13x9 pan. Sprinkle cake mix on top. Drizzle melted butter over cake mixture. Sprinkle nuts on top. Bake at 350 for 1 hour.
25: Jane, The Happy Cook | Debbie’s Punch Bowl Cake 1 white cake mix 1 can blueberry pie filling 1 can strawberry pie filling (or cherry) 1 large container Cool Whip Bake cake according to instructions (use 2 round pans). Cool. Put one layer in bottom of punch bowl (you may have to trim to get it to fit. Then layer either the blueberry or strawberry pie filling spreading to edge of bowl. Then add 2nd cake and the other can of pie filling on top spreading to edge of bowl. Last, top with cool whip. This makes a great dessert for the 4th of July. | Debbie’s Seven-Up Cake 2 stick margarine cup shortening 3 cups sifted flour – self rising 5 eggs 1 tsp. lemon extract 1 (7 oz.) bottle 7-up Mix all ingredients well. Pour in 9x13 pan and bake @ 375 until toothpick comes out clean.