Enjoy up to 55% Off! Code: JOLLY Ends: 12/5 Details
Apply
  1. Help

Food, Fun & Family

Hello, you either have JavaScript turned off or an old version of Adobe's Flash Player. Get the latest Flash player.

Food, Fun & Family - Page Text Content

S: RECIPES AND MEMORIES

FC: FOOD, FUN & FAMILY

1: Dear Kelly and Erin. This book is a collection of recipes that I've made over the years. Some of them are ones you both liked when you were younger, some I made when you were young but you wouldn't try.. I know that today you both are excellent cooks and you enjoy trying new and creative dishes. I am so proud of both of you and so happy that we all now share the love of cooking and fine dining. This is also a book of memories. We had so many wonderful times when you two were little, it was fun to go back through the years and reminisce. I love you both so much! Enjoy! Mom

2: APPETIZERS | BLUE CHEESE DIP WITH PECANS 1- 8oz pkg. cream cheese , room temp 2 cups purchased refrigerated blue cheese dressing 1 1/3 cups chopped pecans, toasted 1/2 cup crumbled blue cheese. Beat cream cheese til smooth, beat in dressing. Stir in 1 cup pecans and blue cheese. Season with salt, pepper. Put into decorative bowl. Sprinkle remaining pecans on top. | TOASTED PECANS | Saute pecans in butter, salt and sugar

3: " | MOM ARTICHOKE-CHILI DIP 1 14 OZ CAN ARTICHOKES | (use marinated ), drained and chopped 1 cup grated Parmesan cheese 1 cup mayo 1 4 oz. can green chili peppers Mix all, spread in 8 " baking dish. Bake at 350 for 20 minutes until hot and bubbly | BEER DIP 1 16 oz. sour cream 2 8 oz. cream cheese 1 pkg. hidden valley ranch 1/2 can beer. Process all in blender or food processor. Mix in 8 oz. shredded cheddar cheese. | These are three of my favorite appetizers

4: BUFFALO HOT WINGS DIP 2 cans chunk chicken drained 3/4 cup Franks Hot Pepper sauce Heat above over medium heat Add 2 8 oz. cream cheese 1 cup ranch dressing and heat Add 3/4 cup shredded cheddar Keep warm in slow cooker Serve with pita chips, veggies etc. | MOM BAKED BRIE WITH APPLE 1 Large granny smith apple chopped 1/2 cup pecan pieces ( sauteed in butter, salt and sugar) 1/3 cup brown sugar 2 Tbls brandy, or Kahlua 2 lb. wheel of Brie Bake 325 10 - 15 minutes | This is a great dip to serve for a Packers game!

5: AHI TUNA CARPACCIO WITH CRISPY CAPER DRESSING 1 Shallot minced 1 Tbsp parsley, chopped 1 cup jalapeno olive oil 1 Tbsp Dijon mustard 3 Tbsp capers 1 Tbsp fresh lemon juice 1 Tbsp balsamic vinegar In saucepan over high heat, add olive oil and heat for a few minutes. Add capers and cook for about 3 minutes until crispy. Remove from heat and add remaining ingredients. Pour over Ahi tuna that is sliced thin. | If you like sushi, you'll love this!

6: My Favorite Salad Dressings | GARLIC-OREGANO VINAIGRETTE 1/2 CUP OLIVE OIL 1/2 CUP CANOLA OIL 1/2 CUP WHITE WINE VINEGAR 5 GARLIC CLOVES MINCED 1 1/2 TEASPOONS DRIED OREGANO 1 TEASPOON SALT 1/2 TEASPOON DRY MUSTARD FRESH GROUND PEPPER COMBINE ALL INGEDIENTS IN A JAR AND SHAKE WELL. RERIGERATE BUT BRING TO ROOM TEMPERATURE BEFORE USING.

7: BACON & BLUE CHEESE SALAD WITH CAESAR DRESSING 1 large head Romaine lettuce torn into pieces 6 bacon slices, cooked, crumbled 1/2 cup crumbled blue cheese Easy Caesar Dressing (see recipe) 1 cup garlic croutons (see recipe) EASY CAESAR DRESSING 1/2 cup freshly grated parmesan 1/4 cup plus 2 tbsp olive oil 1/4 cup plus 2 tbsp canola oil 1/4 cup fresh lemon juice 2 garlic cloves 1 teaspoon Worcestershire sauce Combine in food processor until smooth GARLIC CROUTONS 2 tbsp butter, 1/4 c. olive oil, 2 garlic cloves,chopped, 4 french bread slices, cubed. Combine ingedients, pour over bread cubes, bake at 350 until crispy.

8: Mixed Greens with Feta, Pine nuts, And Blueberries 1 1/2 Tbsp red wine vinegar 3 Tbsp Blood Orange Olive Oil 1 Tsp honey 1 5-once bag salad greens 1/2 cup feta cheese, crumbled 1/4 cup toasted pine nuts 1 1/2 pint container blueberries Whisk vinegar, oil, honey. Season to taste with salt, pepper.Combine greens, feta and blueberries in large bowl. Add dressing , toss to coat. Sprinkle with pine nuts. | Looking for tadpoles by the ponds. You both loved doing this. | SALADS

9: 1/2 CUP CRUMBLED FETA CHEESE 1/2 CUP COARSELY CHOPPED WALNUTS BASIL DRESSING 1/2 CUP OLIVE OIL 1/4 CUP RED WINE VINEGAR 1 TBS. DRIED BASIL 2 TSP SUGAR 2 LARGE GARLIC CLOVES, MINCED 1/2 TSP SALT 1/2 TSP FRESHLY GROUND PEPPER | FETA & WALNUT SPINACH SALAD WITH BASIL DRESSING 1 BUNCH FRESH SPINACH 1 SMALL AVOCADO 1/2 MEDIUM RED ONION, THINLY SLICED

10: SAUTEED GARLIC DRESSING 1 Tbs wine vinegar 1 Tbs lemon juice 1 Tsp Dijon mustard 1/4 cup olive oil 2 large garlic cloves finely chopped Salt and freshly ground pepper In small bowl combine vinegar, lemon juice and mustard. In skillet heat olive oil, add garlic and saute' until golden. Gradually whisk in vinegar mixture. Add salt and pepper to taste. Pour dressing over any salad mixture, and toss to coat. Top with toasted walnuts or pecans and freshly grated Parmesan cheese.

11: CLASSIC VINAIGRETTE 2 TBS. RED-WINE VINEGAR | 3/4 TSP SALT 1/8 TSP PEPPER 6 TO 8 TBS OIL IN SMALL JAR, SHAKE TOGETHER VINEGAR, SALT AND PEPPER UNTIL SALT DISSOLVES. ADD OIL AND SHAKE AGAIN. | VARIATIONS There are endless ways to vary the classic vinaigrette. Add any herb or spice you like. Substitute lemon or lime juice for the vinegar. Or use different flavored oils. There are so many available these days. I would use fresh herbs when available.

12: POTATO SOUP Peel a few potatoes, cut into small pieces, place in pan and cover with water. Sprinkle in a little salt and bring to boil.. Cook until soft. Add milk, salt, pepper and butter. (add other seasonings to taste). Continue cooking over medium heat until heated through. Drop egg noodle dumplings in, cover loosely and cook 5 minutes until done. | KID'S FAVORITES | This is me in my college years making my favorite soup..potato.

13: Egg Noodle Dumplings Mix 2 eggs with about 4 tbs of flour, adding more if necessary | CHILI Brown hamburger, onion, garlic. Drain fat. Add can of tomato juice and pkg of chili seasoning, and can of chili beans. Cook until hot. | CHICKEN SOUP Cover chicken pieces with water. Add garlic and onion. Cook until tender. Put in refrigerator overnight. Skim fat next day. Add celery, celery salt, carrots, parsley, cabbage, potatoes, etc. Cook until done. Add egg noodle dumplings .

14: MY FAVORITES TACO SOUP 2 lbs. hamburger or ground turkey breast 2 cans Rotelle Tomatoes / green chili 1 can ranch style beans 1 pkg taco seasoning 1 pkg. Hidden Valley Ranch (original) Corn Cook the meat, add the remaining ingredients. Cook until hot. Serve with tortilla chips, sour cream, onion, and cheddar cheese | r 2 1/2 cups water

15: CROCK - POT CHILI | 1 LB. GROUND ROUND 1 CUP CHOPPED ONION 1/2 CUP CHOPPED BELL PEPPER 1/4 CUP DRY RED WINE 1 TBS CHILI POWDER 1 TSP SUGAR 1 TSP GROUND CUMIN 1/4 TSP SALT 1 GARLIC CLOVE, MINCED 1 CAN KIDNEY BEANS, UNDRAINED 1 CAN MEXICAN-STYLE STEWED TOMATOES WITH JALAPENO & SPICES, UNDRAINED COOK MEAT. ADD REST OF INGREDIENTS PUT INTO CROCK POT AND COOK ON LOW FOR SEVERAL HOURS. SERVE WITH SHREDDED CHEDDAR | You both loved a hot bowl of chili on a cold winter day.

16: MINESTRONE WITH TORTELLINI 1-1/2 Lbs. bulk Italian sausage (I use hot) 1 Cup chopped onion, 6 Cups beef broth, 1/2 dry red wine, 1 16oz can tomatoes with liquid, 2 cups thinly sliced carrots, 1 cup thinly sliced celery, 1 can tomato sauce, 2 cloves garlic minced Italian seasoning to taste, 1 chopped green pepper, 2 cups sliced zucchini, 1/4 c. chopped fresh parsley, salt and pepper, 1/2 lb. meat or cheese filled tortellini Freshly grated Parmesan cheese. Brown sausage. Drain fat. Add onions, saute until tender. Add beef broth, wine, tomatoes, carrots, celery, tomato sauce, garlic & seasonings. bring to a boil. Simmer 30 minutes. Skim away fat. Stir in zucchini, green pepper and parsley. Simmer covered 20 minutes. Add tortellini. Cook until heated through. Season with salt and pepper. Serve with Parmesan cheese.

17: CHICKEN & WILD RICE SOUP 6 Tbs. butter, 1 Tbs minced onion, 1/2 cup flour, 2 1/2 cups chicken broth, 2 cups cooked wild rice, 1/2 cup finely shredded carrots, 3 Tbs. chopped, slivered almonds, 1/2 tsp. salt, 1 12 oz. can evaporated skimmed milk, 2 tbs. dry sherry. Fresh parsley Melt butter in saucepan; saute onion until tender. Blend in flour, gradually stir in broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in wild rice, chicken, carrots, almonds & salt. Simmer 5 minutes. Blend in half-half and sherry; heat to serving temperature. Garnish with parsley.

18: TUNA CASSEROLE Empty can of tuna into oven dish. Add chopped celery, shredded cheddar, peas if desired. Cook noodles until done. Add to tuna mixture. Mix can of cream of chicken soup with 1/2 can of milk. Pour over tuna mixture. Sprinkle celery salt and black pepper. Mix well. Top with grated cheddar. Bake at 350 until hot and bubbly. | MORE KID FAVORITES CHICKEN AND GRAVY | "Dress up day" | Brown chicken pieces in olive oil in fry pan. Drain off grease. Add 1 can of cream of chicken soup, mixed with half a can of milk. Add seasonings to taste. Cook slowly until chicken is tender. Serve over rice. or noodles. | These are a few staple meals we made on a regular basis.

19: POTATO PANCAKES Peel and shredd a couple potatoes. Add a beaten egg and mix Heat a little oil in pan. Add potatoes, and pat down firmly. Cook over med/high heat until crisp on both sides. Serve with butter, salt & pepper.

20: Tequila-Glazed Grilled Chicken Thighs 1 1/2 tsp. ground cumin, 1 tsp. chili powder, 3/4 tsp. salt, 1/4 tsp chipoltle chile powder, 6 bone in chicken thighs, skinned. 3/4 cup pineapple juice, 1/3 cup tequila, 1/4 cup honey. 2 tsp. cornstarch, 2 tsp. water, 2 tsp. grated lime rind, 3 tbs. fresh lime juice. 1/4 tsp. crushed red pepper. Cooking spray. Lime wedges 1. Combine first 4 ingredients and rub over chicken.. 2, Bring the pineapple juice, tequila, honey to a boil. Cook until reduced to 3/4 cup, about 10 minutes.. Combine cornstarch and 2 tsp. water in small bowl, and stir well. Add this to juice mixture stirring with a whisk. Bring to boil and cook and stir for 1 minute. Remove from heat and add lime rind, 3tbls. lime juice and red pepper. Place chicken on grill coated with cooking spray. over direct heat. Cook 5 minutes per side. Place over indirect heat and continue cooking and basting.

21: I found this recipe in Cooking Light in June 2011. I've made this several times to rave reviews. I thought you might like to have it too. | This is my Chef's hat made by my friend and golf partner, Ann, back in 1988

22: PASTA , PASTA, PASTA BASIC EGG PASTA 3 TO 3 1/2 CUPS FLOUR, 4 EGGS (ROOM TEMP) 1/2 TSP SALT, 2 TSP OIL, 1 TBLS WATER IF NEEDED. PLACE FLOUR AND SALT IN WORK BOWL OF FOOD PROCESSOR. PROCESS TO COMBINE. ADD EGGS AND OIL, PROCESS UNTIL DOUGH BEGINS TO FORM A BALL. REMOVE DOUGH FROM WORK BOWL AND WRAP IN PLASTIC , LET REST AT LEAST 30 MINUTES BEFORE ROLLING MAKES ABOUT 1 LB. DRIED PASTA. | RED CHILI PASTA 3 TBLS. RED CHILE POWDER 2 1/4 TO 2 1/2 CUPS FLOUR 1 1/2 TSP SALT, 1 TSP. CUMIN 1/2 TO 1 TSP GARLIC POWDER, 3 LARGE EGGS 1 TBLS. OIL. PUT DRY INGREDIENTS IN PROCESSER, MIX. WITH MACHINE RUNNING ADD EGGS & OIL THROUGH FEED TUBE PROCESS TO FORM BALL | Kelly, my little pasta queen

23: PASTA WITH SHRIMP SAUCE 5 OZ PARMESAN CHEESE 2 CLOVES GARLIC 1 CUP FRESH PARSLEY 5 TBLS. BUTTER 1 LB. FRESH SHRIMP SHELLED, DEVEINED 4 TBLS. VERMOUTH, 1/2 LB VERMICELLI OR OTER PASTA 3/4 TO 1 CUP CREAM (FAT FREE) 1/2 TSP RED PEPPER FLAKES 2 MED. AVOCADO IN FOOD PROCESSOR, PROCESS GARLIC AND PARSLEY TO MINCE. CUT AVOCADO IN CHUNKS. MELT 2 TBLS. BUTTER IN PAN, SAUTE SHRIMP GARLIC, PARSLEY ADD VERMOUTH, COOK 2 MINUTES. GENTLY STIR IN AVOCADO AND PEPPER FLAKES, COOK UNTIL SOFT BUT NOT MUSHY. ADD CREAM AND HEAT THROUGH. TOSS WITH PASTA AND SERVE WITH FRESHLY GRATED PARMESAN.

24: FRESH TOMATO AND OLIVE SAUCE FOR PASTA | 1/4 CUP OLIVE OIL 1 CUP KALAMATA OLIVES , CHOPPED 1 MEDIUM ONION, CHOPPED 6 GARLIC CLOVES, CHOPPED 1/2 TSP DRIED RED PEPPER 1 1/2 LB PLUM TOMATOES ( 8 LG), CHOPPED 2 TBLS. TOMATO PASTE 2 TBL. RED WINE VINEGAR 1 1/2 CUPS COARSELY GRATED PARMESAN CHEESE 1 CUP FRESH CHOPPED BASIL HEAT OIL OVER MEDIUM-HIGH HEAT. aDD OLIVES, ONION, GARLIC, RED PEPPER, SAUTE ABOUT 4 MINUTES. MIX IN RED WINE VINEGAR. ADD COOKED PASTA, 1 CUP PARMESAN CHEESE AND FRESH BASIL, TOSS TO COMBINE. SEASON WITH SALT & PEPPER. SERVE WITH REMAINING PARMESAN CHEESE. | DAD EVEN LIKES THIS SAUCE EVEN THOUGH HE DOESN'T LIKE KALAMATA OLIVES

25: 1/2 CUP EXTRA VIRGIN OLIVE OIL 4 LARGE CLOVES GARLIC 4 CANS PLUM TOMATOES (28 OZ. EACH) DRAINED AND COARSELY CHOPPED 1/2 CUP DRY RED WINE 1/2 CUP COARSELY CHOPPED FLAT-LEAF PARSLEY 1/2 CUP FRESH BASIL LEAVES, TORN IN HALF 2 TSP.DRIED OREGANO SALT & PEPPER PINCH OF SUGAR HEAT OIL, ADD THE GARLIC AND COOK UNTIL IT COLORS SLIGHTLY. REMOVE FROM HEAT AND CAREFULLY STIR IN THE TOMATOES AND THE WINE. RETURN THE POT TO MEDIUM HEAT. STIR IN PARSLEY, BASIL, OREGANO, SALT, PEPPER, & SUGAR. SIMMER UNCOVERED 30 MINUTES, STIRRING OCCASIONALLY. MAKES 7 CUPS | MARINARA SAUCE

26: SPICY BAKED SHRIMP 1/2 CUP OLIVE OIL 2 TBLS. CAJUN SEASONING 2 TBLS FRESH LEMON JUICE 2 TBLS CHOPPED FRESH PARSLEY 1 TBLS. HONEY 1 TBLS. SOY SAUCE PINCH OF CAYENNE PEPPER' 1 LB. UNCOOKED LARGE SHRIMP, SHELLED AND DEVEINED COMBINE FIRST 7 INGREDIENTS IN BAKING DISH. ADD SHRIMP & TOSS TO COAT. REFRIGERATE 1 HOUR. BAKE AT 450 10 MIN. SERVE OVER PASTA

27: GREEK STYLE PASTA WITH SHRIMP 1/4 CUP OLIVE OIL 4 TSP MINCED GARLIC 1 LB SHRIMP, PEELED, DEVEINED 1 1/2 CUPS DRAINED ARTICHOKE HEARTS, CHOPPED. 1 1/2 CUPS CRUMBLED FETA CHEESE 1/2 CUP CHOPPED TOMATOES 3 TBLS FRESH LEMON JUICE 3 TBLS. FRESH PARSLEY 1 1/2 TSP DRIED OREGANO HEAT OIL, ADD GARLIC AND SAUTE 30 SECONDS. ADD SHRIMP, SAUTE 2 MINUTES. ADD ARTICHOKES, FETA, TOMATOES, LEMON JUICE, PARSLEY, OREGANO, SAUTE UNTIL SHRIMP ARE COOKED THROUGH. ADD SALT AND PEPPER COOK PASTA. TOSS WITH SAUCE. | Kraft Mac and Cheese was a favorite. That's how Mac got his name!

28: PESTO 2 CUPS FRESH BASIL LEAVES (packed) 2 CLOVES GARLIC 2 TBLS PINE NUTS 4 TBLS PARMESAN 4 TBLS ROMANO 1/2 TO 3/4 CUP OLIVE OIL | START FOOD PROCESSOR. DROP GARLIC THROUGH FOOD TUBE TO CHOP. ADD ALL OTHER INGREDIENTS AND PROCESS TO SMOOTH CONSISTANCY. STORE IN JAR IN REFRIGERATOR FOR SEVERAL WEEKS. ENOUGH FOR 1 1/2 LBS PASTA | Having fun with mom & dad

29: TERIYAKI SALMON FRESH SALMON FILLETS SAUCE: 1/2 C. SOY SAUCE 1/4 CUP DRY SHERRY 1/4 C. OLIVE OIL 1/4 CUP BROWN SUGAR 2 TSP MINCED FRESH GINGER 2 CLOVES GARLIC MINCED USE HALF OF SAUCE FOR A MARINADE. GRILL AND BASTE WITH MORE SAUCE SAVING A LITTLE TO DRIZZLE ON TOP BEFORE SERVING | This is the recipe I've used for out client appreciation outing. Everyone loves it and wants the recipe.

30: Mustard Glazed Corned Beef Brisket 1 4-5 lb. corned beef 8 whole peppercorns 2 bay leaves 1/2 cup Dijon mustard 1 tsp dry mustard 1/2 cup honey 1/3 cup Sherry wine vinegar | , 1/3 cup firmly packed brown sugar 1 tbs oriental sesame oil In large pot, cover beef with water. Cover & refrigerate it overnight. Drain. Add water to cover, peppercorns and bay leaves. Bring to a boil. Reduce heat , cover and simmer until tender, about 3 1/2 hours. Drain.

31: Cool brisket. Cover and chill overnight. Transfer brisket to heavy, shallow roasting pan. Bring brisket to room temperature. Preheat oven to 350. Whisk mustards in heavy saucepan. Stir in remaining ingredients. Simmer 5 minutes, stirring constantly. Spread glaze over brisket. Bake until heated through, 45 minutes. Baste once in awhile with sauce in pan. | I included this recipe because I make it every St. Patrick's day, so it has become a tradition. It is wonderful and most people like it even if they are not fond of corned beef.

32: OUR ANNUAL APPLE PICKING TIME | Every sept. we would pick our apples and go home and make apple crisp. | I like the Cortland & Macintosh apples in my apple crisp.

33: APPLE CRISP 1/2 cup white sugar, 1/2 cup brown sugar 2 tsp lemon juice, 1/4 cup water, 1/2 tsp cinnamon 3/4 cup flour, 1/4 tsp salt, 6 tbs butter 6-8 tart apples (peeled, sliced) Combine 1/4 cup white sugar, 1/4 cup brown sugar, lemon juice, water and cinnamon in baking dish. Add apples and mix well. Blend remaining ingredients in a bowl until crumbly. Spread over apples, pat smooth. Bake 45 minutes at 375 until apples are tender and crust is brown.

34: Spiced Pumpkin Seeds 1 1/2 tbs, butter,melted. 1/2 tsp salt, 1/8 tsp. garlic salt, 2 tsp. Worcestershire sauce 2 cups raw pumpkin seeds. Combine all ingredients with seeds and place in shallow baking dish. Bake for 1 hour, stirring occasionally. | Every year when we picked apples, we also found our pumpkins. After carving them we roasted the seeds.

35: Kickin' Pumpkin Seeds 1/4 c. oil, 1 tsp Worcestershire sauce, 1/2 tsp paprika, 1/4 tsp cumin powder, 1/4 tsp cayenne pepper, 2 dashes hot pepper sauce, 2 cups pumpkin seeds.. Combine all ingredients except seeds in a large skillet. Heat well, stirring to mix. Add seeds and stir to coat well. Spread in shallow pan. Bake in a preheated 300 degree oven for ten minutes or until crisp. Stir occasionally.

36: PUMPKIN PECAN CHEESECAKE | 1 1/2 c. graham cracker crumbs 1 tbs sugar 1/4 c butter, melted, 1/3 c finely chopped pecans, 2 8 oz cream cheese, room temp. 3/4 c sugar 3 eggs 1/2 cup whipping cream 1 cup canned pumpkin, 2 tbs maple syrup (real), 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 cup sour cream, 3 tbs sugar, 1/4 tsp vanilla extract 1/3 cup pecan halves. In food processor combine crumbs, 1 tbs sugar, butter and chopped pecans. Press over bottom and about 1 1/2 inches up side of an ungreased 9inch springform pan; refrigerate. In processor beat cream cheese and 3/4 cup sugar until light and fluffy. Beat in eggs and whipping cream. Stir in pumpkin, maple syrup and spices. Pour into chilled crust. Bake at 325 for 55 -60 minutes. In small bowl, combine sour cream, 3 tbs sugar and vanilla. Spread over hot cheesecake. Arrange pecan halves on top. Bake 10 minutes. Let cool. Refrigerate at least 4 hours. To serve, remove sides of pan, place on decorative plate.

37: CARROT NUT CAKE 1 cup flour, 1 tsp baking soda 1 tsp cinnamon 1/4 tsp. nutmeg 3/4 tsp salt 3/4 cup oil 1 cup sugar 2 eggs t tsp vanilla 1 1/2 cup grated carrots 1/2 cup chopped pecans Combine oil and sugar. Add eggs one at a time. Add vanilla. Add sifted dry ingredients. Beat. Stir in nuts and carrots. Bake in 8'' pan, that is greased and floured, at 350 degrees for 40 - 45 minutes. Frost with cream cheese frosting. | Cream cheese frosting. 1 3oz. cr. cheese, 3/4 stick butter, 1 tbs cream, 1 tsp vanilla. 1 1/3 cups powdered sugar.

38: YUMMY BUNNY CAKE 1 Pkg. White Cake Mix 1 can ready to spread vanilla frosting 14 oz. flake coconut Food coloring, Real chocolate chips, Jelly beans, Red string licorice Bake cake in two 8 or 9 inch round cake pans. Cool completely. Cut cakes as shown in diagram. Frost sides of each cake piece. Assemble pieces as shown in diagrams, on a cookie sheet. Frost top of cake.. Sprinkle about 2 2/3 cups coconut on top and sides. In small bowl toss 3/4 cups coconut with 2-3 drops red food coloring. Sprinkle pink coconut over ears and bow tie, or make tie a different color, outline with chocolate chips. Eyes and nose are jelly beans, and whiskers and smile are licorice..

40: DIRT CAKE Crush a large pkg of Oreo cookies. Cream 8 oz cream cheese, 1/2 stick butter, & 3/4 cup powdered sugar. Set this aside. Mix 2 pkgs. French Vanilla instant pudding with 2 3/4 cup milk. Beat 2 minutes. Mix above 2 together and fold in 12 oz Cool Whip. Layer in glass bowl, starting with cookies, then mixture, ending with cookies on top. | I still make this today, upon request! | Note: for fun, add gummy worms on top

41: GRANDMA MACKANY''S FUDGE 2 CUPS SUGAR, 1 CUP MILK, 4 TBS COCOA 1 TBS BUTTER 1 TSP VANILLA PUT SUGAR, MILK & COCOA IN SAUCEPAN. STIR & BOIL UNTIL IT MAKES A SOFT BALL WHEN TESTED IN COLD WATER. (THIS TAKES SOME TIME) TAKE FROM STOVE, ADD BUTTER & VANILLA. . COOL & STIR UNTIL CREAMY. ADD NUTS IF DESIRED. POUR ONTO BUTTERED PLATE, REFRIGERATE .CUT INTO SQUARES. | Grandma M's Crazy Cake with Peanut Butter Frosting Sift together: 3 C flour, 2 C sugar, 2 tsp. soda, 1 tsp. salt, 6 tbs cocoa. Mix with 3/4 C oil, 2 C boiling water. 2 tbs. vinegar 1 tsp. vanilla. Bake at 350 for 30 - 35 minutes. Chocolate/Peanut Butter Frosting Mix 1/3 cup cocoa and 2 cups powdered sugar. Add 2 tsp. vanilla and 4 tbs. butter (melted). Beat until creamy, adding a little milk or butter if necessary. Add peanut butter and mix well. | '''

42: GRANDMA OLSON'S BANANA BREAD Cream together 1 cup sugar & 1/2 cup shortening (margarine, or butter) Add: 2 eggs (unbeaten) pinch of salt. 2 large ripe bananas (mashed). Sift together 1/4 cup flour, 1 tsp soda, 1/2 tsp. baking powder. Mix all and bake at 325, 1 hour to 65 minutes. | Grandma Olson's Frosting 1/3 c. water, 1 c. sugar, 1/4 tsp salt, 1 tbs light corn syrup, 1/4 tsp cream of tartar, 1 egg white, 1 tsp vanilla. Put 1st 5 ingred. in saucepan, heat to boiling but do not boil. Beat egg white til frothy, pour it slowly into hot mixture. Beat til soft peaks form. Can add food coloring if desired.

43: MAKING CHRISTMAS COOKIES | Christmas Cut Out Cookies 3 Cups Flour 1 Cup Sugar 1/2 Tsp soda 1 Tsp Cream of Tartar, Pinch of salt. Sift together. Mix 1 Cup melted margarine, 2 Beaten Eggs, 1 Tsp Vanilla. Mix with dry ingredients. Chill dough. Roll out thin. Cut shapes..and bake at 350 10 minutes. Frost and decorate. | Pecan Dreams Cream 1 c. butter with 1 1/4 c. powdered sugar. Add 2 tsp. vanilla, 1 tbs water. Mix that with 2 c. flour. Add 1 c finely chopped pecans. Form into small balls, or crescent shapes. Bake on ungreased pan for 20 minutes at 350.While warm shake in bag with powdered sugar.

44: Christmas Memories | Lemon Kiss Cookies 1 1/2 c. butter, 3/4 c. sugar 1 T lemon extract, 2 3/4 c. flour, 1 1/2 c. finely chopped almonds 1 (14 oz.) pkg. chocolate kisses. Beat butter, sugar, lemon until fluffy. Add flour & almonds. Beat at low speed til blended. Cover, refrigerate 1 hour. Shape 1 T. dough around each kiss. Roll in hands to form a ball. Place on ungreased pan. Bake 12 to 15 minutes at 375 degrees. Remove from oven & cool. | This wonderful cookie recipe is from Joni. It is one of our favorites.

45: Peanut Butter Temptations 1/2 cup peanut butter 1/2 cup butter, 1/2 cup white sugar, 1/2 cup brown sugar. Mix, cream well. Add the following: 1 egg, 1 tsp vanilla,1 1/4 c. flour, 1/2 tsp salt, 3/4 tsp soda. Shape into balls. Place on ungreased small muffin tins. Bake 8-10 min. at 375. Remove from oven, press 1 miniature Reeses Peanut Butter Cup in each cookie until just the top shows. Let set before removing from tin. Puppy Chow 1 stick butter, 12 oz. jar peanut butter, 12 oz. pkg chocolate chips. 1 regular size box Crispix. Put all ingredients in a brown bag with 3 1/2 cups powdered sugar. Shake well. Put on wax paper to dry, at least three hours.

46: ODDS AND ENDS BLUE MARGARITAS In a blender chop ice cubes, add 1/2 can limeade, 3/4 c tequila, 1/4 cup Blue Curacao, 1/2 can beer. Mix, adding more ice if necessary. | Kelly enjoying a "virgin" strawberry daiquiri. | Erin loved her Diet Coke then, but loves those Blue Margaritas now | BEER BREAD 3 Tbs sugar, 3 cups self-rising flour 1 12oz can beer at room temperature. Mix flour and sugar. Add beer gently, stir just enough to mix. Bake at 350 for 1 hr. 15 min. Butter loaf. | Serve this bread warm with a meal. Toast any leftovers. Delicious

47: Fresh Salsa Chop fresh tomatoes, green pepper, onion, jalapeno pepper. Add 1 can tomatoes with green chilies, fresh cilantro, splash of vinegar, a couple squeezes of fresh lime. Mix well. Add part of a pkg. of Mrs. Wages salsa mix, medium. Refrigerate to blend flavors. | Pumpkin-seed Dried-cherry Trail Mix 2 cups pepitas (baby pumpkin seeds), 1 cup almonds, 1/4 cup sunflower seeds, 6 Tbs. maple syrup 1 cup dried cherries or cranberries. Toss the pepitas, almonds and seeds with the maple syrup Spread them on a baking sheet lined with parchment paper. Bake at 300 degree for 20 minutes, until golden. Cool and stir in the dried fruit.

48: Bran Muffins 10 oz. Raisin Bran, 5 cups flour, 3 cups sugar, 5 tsp baking soda, 2 tsp salt. 1 quart buttermilk, 1 cup oil, 4 eggs. 1/2 to 1 cup added raisins (or dried fruit) Combine dry and wet ingredients separately, then combine both. Bake at 400, 15-20 minutes in cupcake tins. Batter keeps for 6 weeks in refrigerator. | You both loved having these fresh muffins for breakfast | Oh, how you both loved your stuffed animal friends.

49: My Childhood Favorites | Devils Food Drops 2 3/4 c. flour, 1/2 tsp baking powder, 1/2 tsp. soda, 1/2 tsp. salt, 1/2 cup cocoa, 1/2 cup chopped nuts, 1/2 cup shortening, 1 1/2 cups sugar, 2 eggs, 1 cup sour milk, 1tsp. vanilla. Cream shortening & sugar. Add eggs, sour milk, & vanilla. Beat well. Add sifted dry ingred. and nuts. Drop onto cookie sheet. Bake 350 for 8-10 min. Frost with chocolate frosting while still warm. Fudge Cookies (Unbaked) 2 cups sugar, 2 1/2 cups quick cooking oatmeal, 1/4 lb. butter, 1 tsp vanilla, 6 tbs cocoa, 1/2 cup milk, nuts. Combine sugar, butter, cocoa & milk in saucepan. Bring to boil and stir. Boil 1 minute. Remove from heat, cool a little. Then add oatmeal, vanilla & nuts. Stir and drop by teaspoonfuls on waxed paper. Cool until set. | Note; Add 1/2 cup coconut if desired.

50: We have had so much fun over the years. We are truly blessed to have such a wonderful family. Dad and I cherish all these special times with our two beautiful daughters. | Fun, Family, Love

51: This beautiful picture was taken in Dallas at Thanksgiving this year..2011 | Enjoying ourselves with family at a wedding in Minneapolis. August 2011

Sizes: mini|medium|large|gigantic
Default User
  • By: Mimi O.
  • Joined: about 5 years ago
  • Published Mixbooks: 0
No contributors

About This Mixbook

  • Title: Food, Fun & Family
  • Tags: None
  • Started: about 5 years ago
  • Updated: about 4 years ago

Get up to 50% off
Your first order

Get up to 50% off
Your first order