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Kris's Kitchen

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Kris's Kitchen - Page Text Content

S: Kris's Kitchen 2012

BC: Created for Melissa Jenkins for her Wedding Shower 09/23/2012

FC: 2015 | Kris's Kitchen

1: Every family has its favorites, and ours is no exception. Some are handled down from other family members, some we just try and like, and others come from friends. Here are the ones that I rmember | Sarah, The most indispensable ingredient of all good home cooking is love for those you are cooking for.....I love you, Mom

2: Super French Toast | BREAKFAST TREATS | 1 cup flour 1 1/2 tsp. bkg. pwd 1/2 tsp. salt 1 cup milk | 2 eggs, beaten stale bread powdered sugar oil | Mix flour, baking powder and salt. Stir in milk and eggs. Cut bread in fourths, dip in batter and fry in 1/2 inch of hot oil until brown on both sides. Drain on paper towels. Serve hot. Sprinkle with powdered sugar just before serving. From Mary Anne Jenkins Green

3: Bob's Country Biscuits 1/3 cup firm butter 2/3 cup milk 2 1/2 cups Bisquick baking mix melted butter Cut firm butter into 1/4' pieces. Toss baking mix and butter pieces with fork or pastry blender until coated. Add milk. Stir just until milk is absorbed. (don't over stir). Turn dough onto board generously dusted with baking mix. Roll to coat. Fold and knead dough 5 times; Pat lightly into 1/2 inch thickness. Cut with floured 3-inch cutter; Place on ungreased cookie sheet. Bake about 9 minutes or until golden brown. Brush with melted butter. 8 biscuits. Bob used to make these for breakfast on cold schools days for his kids. :) | Breakfast Casserole 1 lb. sausage (fry and drain) 6 slices Texas toast or French bread sliced 1/2 " thick 1-2 cups grated cheese 6 beaten eggs 1/2 tsp salt 1/2 tsp dry mustard 2 cups milk Put bread in a 9" x 13" pan. Add cheese and sausage. Beat remaining ingredients together and pour over first layer. Refrigerate overnight. Bake at 325 degrees for 45 minutes. From Brenda Doody, my former secretary

4: Stuffed Mushrooms | 24 lg mushrooms 1/2 cup milk 1 T. butter 1/2 cup cracker crumbs 1 tsp. dry mustard 1 tsp. minced onion Clean and stem mushrooms. Combine milk and 1 T butter. Melt butter, then stir in next 7 ingredients. Spoon crab mix into caps. Place on a lightly greased baking dish and brush tops with melted butter. Bake at 350 for 18-20 minutes. From Karla Jenkins Wilson | 1/4 tsp. salt 1/2 tsp. prepared horseradish dash of pepper 1 6 1/2 oz can of crab meat 2 T. butter . | Artichoke Dip 1 cup mayonnaise 10 -oz pkg frozen, chopped spinach(thawed and drained) 1 cup Parmesan cheese 1 can artichokes, drained 6-10 garlic cloves, crushed a pinch of pepper Mix all ingredients together and bake at 350 for about 30 minutes until bubbling.

5: Texas Layer Dip Bottom Layer 2 cans bean dip. Form like pie shell Second Layer 3 medium avocados(mashed), 2 T. lemon juice, Salt and pepper Third Layer 8 oz. sour cream mixed with 1 pkg taco seasoning, 1/2 cup mayo Top Layer 1 small can chopped ripe olives, 1/4 cup chopped, green onions, 2 chopped tomatoes, shredded cheddar cheese.

6: Taco Soup | 2 lbs ground beef 1 pkg. dry taco seasoning 1 pkg dry ranch salad dressing mix 1 (17oz) can whole corn 1 (16 oz) can ranch style beans 1 (14 oz) can stewed tomatoes Brown and drain ground beef, then add remaining ingredients. Cook over low heat until piping hot. Top with cheddar cheese and serve with corn chips. From: Melissa's Third Grade Recipe Book | Shish Kabobs | Marinade 1/2 cup soy sauce 1/4 cup salad oil 2 T. molasses 6 cloves minced garlic 1 1/2 lbs tender beef Potato cubes(partially cooked) Mushrooms, onions and peppers | Cut beef in 1 inch cubes. Marinate 1 hour in mixture. Marinate meat separate from veggies!! Put on skewers and grill. From Roger Bunting, cousin Wittenberger Family Cookbook | ENTREES

7: Bean and Beef Super Supper Dish 1 lb ground beef 1/2 cup sliced onion 1/2 tsp salt 1/4 tsp pepper 1 can pork and beans Brown ground beef and onion; drain. Add remaining ingredients; mix well. Simmer covered for 20-30 minutes.. Serve with chips. From Friends and Family Cookbook, given to me by Sheila Schultz Peters | 1/2 cup ketchup 1/2 T Worcestershire sauce 2 T. brown sugar 1 T. vinegar | Corn Chowder 1 T. butter 1/4 lb bacon diced 1 cup chopped onion Kosher salt black pepper 1 T. minced garlic 2 T. flour Melt butter into kettle. Add the bacon and cook until crisp. Drain on paper towels. Pour off all but 1/4 cup fat from the pot. Add onions, and a pinch of salt and pepper. Cook until and soft then add garlic. Cook for 1 minute. Sprinkle on the flour and mix into the veggies. Add broth and potatoes. Cover pot and bring to a boil, then lower heat and simmer for 10-12 minutes, or until the potatoes are tender Add the corn. Cover and simmer 5-6 minutes longer. Take out 1 cup and puree. Add back to pot. Add half-and half. Season with the thyme, some more salt and freshly ground pepper to taste. Sprinkle with parsley and bacon. Give it one last stir and then ladle up piping hot. | 4 cups chicken broth 4 cups peeled, finely diced potatoes 2 cups fresh or canned corn 1 cup half-and-half 1/2 tsp dried thyme 2 T. fresh Italian parsley

8: Green Bean/Chicken Casserole 1 baked chicken, deboned and cut in cubes 2 cans French cut green beans, drained 2 cans cream of chicken soup 1 can sliced water chestnuts 1 can mushrooms, drained 1/2 cup sliced almonds Mix soup and beans together. Bring to boil in medium saucepan. Mix in water chestnuts, chicken and mushrooms. Add uncooked rice. Pour in casserole pan ,top with almonds,and bake for 30 minutes until bubbly. Helen Michaels(Mema's sister)

9: Kris's Chicken Pot Pie 3-4 chicken breasts, grilled 2 cans cream of chicken soup 2 medium potatoes, partially cooked 1/2 cup each carrots, frozen peas and corn 1 can water chestnuts Cut chicken and potatoes into bite-sized pieces. Slice carrots. Mix all ingredients together and pour into large casserole pan lined with pie crust. Add dollops of butter on top. Cover with second crust. Vent crust with small slits. Bake at 350 for 1 hour. | Turkey Roll | 2 pkg crescent rolls 2 cups cooked turkey 1 1/4 cup shredded, swiss cheese 1/2 cup dried cranberries Arrange crescent rolls on a baking sheet or pizza stone in a donut shape with wide sides on the inside. Overlap slightly. Press flat to make base for turkey mix. Spoon mixture on dough, then bring points over top and press to seal edges. Brush with egg white. Bake at 400 degrees until golden brown. Easy and pretty way to use leftover turkey. From Better Homes and Garden magazine. | 1/2 cup mayo 2 T. Dijon mustard 1/2 tsp. pepper 1 egg white

10: Bean and Beef Super Supper Dish 1 lb ground beef 1/2 sliced onion 1/2 tsp salt 1/4 tsp pepper 1 can pork and beans Brown ground beef and onion; drain. Add remaining ingredients; mix well. Simmer cover for 20-30 minutes. Serve with chips. From recipes from Friends and Family, given to me by Sheila Schultz Peters. | Beef Stew Pat dry: 2 lbs boneless stewing beef cut into 2 inch cubes Season meat with: 1/2 tsp each of thyme, oregano, basil and marjoram 1/2 tsp salt and 1/2 tsp pepper Dredge meat with: 1/2 cup flour. Shake off excess flour. Heat in a Dutch oven over medium-high heat 2 T olive or vegetable oil or bacon fat Add meat in batches and brown on all sides. Do not crowd pan or scorch meat. Remove meat and pour off all but 2 T. of fat. Add in: 1/2 cup chopped onions, 2 T. garlic and 1/2 cup each of chopped carrots, celery and leeks. Cover and cook: Stir often over medium heat until the onions are softened (about 5 minutes). Add: 1 bay leaf, 1 tsp. of the same herb mix used already, and 1/2 tsp each of salt and black pepper. Add: Enough water, beef stock, dry red wine or beer to cover meat at least halfway. Bring to boil, reduce heat, cover and simmer over low heat until meat is fork-tender--about 2 hours. Add: 2-3 carrots peeled and cut into small cubes 3-3 white or red potatoes, cubed Can also add turnips and/or parsnips. Cover and cooK: About 30 more minutes until vegetables are tender. From Joy of Cooking

11: Pizza Dough 1 pkg yeast 1 cup warm water(110-115) 1 tsp salt 1 tsp sugar 2 T vegetable oil 2 1/2 cups flour Dissolve yeast in water, Sir in sugar and salt. Add other ingredients and beat vigorously 20 strokes. Let rest 20 minutes. Roll onto board. Place on baking stone. in oven preheated to 500 degrees. Bake until crust just starts to brown. Take out. Cover with cheese first and then toppings. Return to oven and bake until cheese bubbles. Friends and Family Cookbook | Pizza Varieties | Eggplant Thinly slice and saute: eggplant red and yellow peppers mushrooms and onions Use provolone cheese next to browned crust, then veggies. Top with crumbled feta cheese. | Hash Brown Fry: shredded hash brown potatoes bacon(crumbled) Saute onions Spread browned crust with sour cream. Add cheddar cheese then bacon and potatoes. Serve with sour cream.

12: French Onion Soup | Soup: 3 C. sliced onions 3 T. margarine or butter, melted 3 T. flour 1 T. Worcestershire sauce 1 tsp sugar 1/4 tsp pepper 4 cans(14 1/3 oz each) beef broth Cheesy French Bread 8 slices French Bread 3/4 cup shredded mozzarella 2 T. grated Parmesan 1. Mix onions and margarine in large slow cooker. Cover and cook on high heat setting 30-35 min. or until onions begins to slightly brown around edges. 2. Mix flour, Worcestershire sauce, sugar and pepper. Stir flour mixture and broth into onions. Cover and cook on low heat setting 7-9 hours(or high setting 3-4 hours) or until onions are very tender. 3.Broil Cheesy bread and place 1 slice on top of each bowl of soup. Betty Crocker Cooking

13: Cabo Tuna Salad | Pizza Knots | 1 lb.prepared pizza dough(cut in 1 inch balls) 4 T. butter 2 cloves garlic, finely chopped, coarse sea salt 2 T. chopped rosemary 1/2 tsp. black pepper 1 cup shredded provolone 1 cup grated Parmesan marinara sauce | Preheat oven to 400. Melt butter with garlic. Pour into a large bowl. Toss with dough balls and spices. Place half of balls in bundt pan. Top with 1/2 of cheeses. Add rest of balls and finish with rest of cheese. Bake 30 min. Serve with marinara dip. From: Rachel Ray | 1/2-1/2 head Romaine lettuce. thinly chopped 2/3 large white sweet onion, finely chopped 1 avocado. diced 2-4 roma tomatoes. thinly diced 1-2 small jalepenos. very thinly diced 3-4 cups fresh grilled tuna, shredded Mix with mayo to taste. Salt heavily. Mix together and serve with fresh tortillas. The key to this is grilling your tuna to medium. Not the same with canned tuna. Kay Wetter

14: Salads | Gladys Helen Johnson 1/2 head cauliflower 1/2 head of broccoli 1/2 red onion 1/2 cup raisins 1/2 cup sunflower seeds 10 pieces crumble bacon Break broccoli and cauliflower in small florets. Mix with dressing and marinate 1-3 hours. Add bacon and sunflower seeds right before serving. This recipe came from one of my favorite secretaries in Vernon County, Gladys Helen Johnson. | Dressing: 1 cup mayonnaise 1/2 cup sugar 3 T vinegar | Chinese Slaw In large bowl, mix 1 head cabbage, finely chopped 6-8 green onions Brown: 2 pkg. Ramen noodles(oriental flavor) 1/2 cup sunflower seeds 1/2 pkg. sliced almonds Put sunflower seeks, almonds and noodles on cookie sheet. Brown for 10 minutes at 350. Be careful not to burn. Cool completely. Mix cabbage and dressing. toss in in nuts, seeds and almonds right before serving to prevent them from getting soggy. Recipe from Sharon Tourtillott | Gladys Helen Johnson | 1/2 head cauliflower 1/2 head of broccoli 1/2 red onion 1/2 cup raisins 1/2 cup sunflower seeds 10 pieces crumble bacon Break broccoli and cauliflower in small florets. Mix with dressing and marinate 1-3 hours. Add bacon and sunflower seeds right before serving. This recipe came from one of my favorite secretaries in Vernon County. | Broccoli Salad | In saucepan, put, 3/4 cup vegetable or olive oil 4 T. sugar 6 T. vinegar 2 foil pkg flavor 1/4 tsp salt Cool completely

15: Frozen Fruit Salad 1 12 oz can frozen orange juice 1 6 oz can lemonade 1 20 oz can crushed pineapple 1 10 oz package frozen strawberries 1 scant cup sugar 2 /12 cups water 3 large bananas, chopped Mix juices, water and sugar together to dissolve sugar. Add fruit. Freeze in large container, stir several times while partially frozen to prevent fruit from rising to the top. Thaw slightly before serving. I just keep it in the freezer for a quick salad or dessert. It keeps for months. This was mom's recipe and she served it with a bundt cake or white cake. | Ingredients 2 filet mignons, 1 1/2" thick 2 sticks butter 1/2 lb. crabmeat, fresh or imitation Bernaise sauce, packaged gravy section of store Whole milk Asparagus | Directions Salt and pepper raw steaks before grilling. Broil 10 - 12 minutes on one side, then 8 - 9 minutes on other side. Simmer 1/2 stick butter with crabmeat on low heat until warm. Prepare Bernaise sauce, with one whole stick of butter and using whole milk only, by following directions on package. Put asparagus and some water into microwave for 2 - 2 1/2 minutes. To serve: 1. crabmeat over steak 2. Asparagus over crabmeat 3. Cover with Bernaise sauce. For salad with meal, use Kraft's Golden Caesar dressing. | Filet Mignon | Chinese Salad | Kris's Potato Salad 6 large potatoes, boiled in their skins. 6 hard-boiled eggs 1/2 cup chopped onion 1/4 cup finely chopped sweet pickles (my homemade are the best) pepper to taste Dressing: I have no idea on proportions...I just make it. Miracle Whip, about 1/2 tsp sugar and enough sweet pickle juice to thin it to a thick dressing. Mix together with potato mix and let it mellow overnight. Add a little more dressing before serving (the potatoes seem to absorb the dressing). Mom always said to use one egg for each large potato to make it creamy.

16: VEGGIES | Hash Brown Casserole 1 cup cream 2 12-oz pkgs, frozen, shredded potatoes, thawed 1/4 cup butter 1 T onion flakes 1 tsp salt Bring the cream to a boil; add potatoes. Cook until the cream is absorbed. Mix in sour cream. Add remaining ingredients except the cheese. Transfer to a shallow, greased casserole. Cover with grated cheese and then corn flakes. Bake at 350 for 1 hour or until brown. Adapted by Betty Letzig from recipe in Richmond Methodist Church Cookbook. | 1/2 tsp. pepper 3/4 cup shredded American or cheddar cheese 1 cup sour cream 1 cup crushed corn flakes | Lori's Dressing Bread Prep: 1 large loaf sourdough, cut in cubes Melt 1 stick butter and stir in. Bake at 350 about 10 minutes. Stuffing mix: Saute mushrooms, celery and 1 stick butter. Stir in 3 cups chicken broth. Mix with bread. Bake at 350 for 40 minutes. Sprinkle with parsley and other herbs of choice

17: Corn Casserole 1 can creamed corn 1 can whole corn, drained 1 box corn bread mix 8 oz sour cream 1 egg 1 stick margarine Melt margarine. Mix in other ingredients. Mix well. Pour into ungreased, 8 1/2" x 11" casserole pan. Bake at 350 degrees for 24-30 minutes. Recipe from Betty Letzig | Broccoli and Rice Casserole 1 cup minute rice(raw) 2 pkg chopped broccoli, cooked and drained 2 T. butter 1 small, chopped onion 1/2 cup milk 1 can cream of chicken soup 1/2 cup Cheese Whiz or Velveeta Bake uncovered at 350 for 35 minutes. From Rebecca Craig (wife of minister who married Bob and I)

18: Bread Pastry | Chive and Cheddar Biscuits 2 cups all-purpose flour 1 T. sugar 2 tsp. baking powder 1 tsp. salt 1 tsp baking soda Preheat oven to 425. Grease a baking sheet. In a large bowl whisk together flour sugar baking powder, baking soda, and salt. Cut in butt with a pastry blended until resembles coarse meal. Add 1 cup cheese and the chives to the flour mixture and toss to combine. Fold in the buttermilk with a rubber spatula until moistened. Use an ice cream scoop to scoop the mixture and place on the baking sheet. Sprinkle the remaining 1/4 cup Cheddar over th biscuits. Bake on center rack until light golden brown (13-15 minutes). Variations: Use Pepper Jack cheese or try parsley or cilantro. From "Paula Deen's Southern Cooking Bible" | 6 T. cold butter, cut into small pieces 1 1/4 cups shredded sharp Cheddar 1/4 cup finely chopped chives 1 cup buttermilk

19: Potato Rolls 1 1/2 cup potato water 2/3 cup sugar 1 1/2 tsp salt 1 pkg. yeast Peel and boil potatoes until tender. Save potato water. Add potato water to yeast. Add water to make 1 1/2 cups if necessary. Follow instructions on yeast package. With mixer, beat in sugar and shortening. Batter will be very lumpy. Add one egg at a time, then salt, potatoes and flour. Turn out onto floured board. Dough will be sticky. Flour top. Roll out about 1/2" or thicker. Cut in rectangles with knife. Makes 40 large rolls. Put on cookie sheet about 1/2 inch apart. Let rise. Then bake in 350 degree oven. (Easy to make, or I couldn't do it. Yeast is not my friend.) Recipe from Earlene Jenkins. | Cheese Bread 1 egg 1 1/2 cup milk 3 3/4 cups Bisquick 1 1/2 tsp salt Preheat oven to 350. Grease bottom of a 9 x 5 x3 inch loaf pan. Place egg and milk in medium sized mixing bowl and beat until blended. Add other ingredients. Stir to blend and beat vigorously 1 minutes. Pour into prepared pan and sprinkle with poppy seed. Bake 50-60 minutes before removing from pan. Leftover bread is good for toasting. From Zion Lutheran Cook Book, Barbara Tippie | 1 1/2 cup finely shredded cheddar cheese 1 T. minced onion, instant 1 T/ poppy seed | 2 eggs 2/3 cup shortening 1 cup lukewarm mashed potatoes 5 cups flour

20: Cookies and Bars | Chewy Chocolate Chip Cookies 2 1/4 cups flour 1/2 tsp. baking soda 1 cup unsalted butter(soft) 1/2 cup granulated sugar 1 cup packed brown sugar Cream butter and sugar until fluffy. Add salt, vanilla and eggs. Mix until well blended. Add flour and soda. Stir in chocolate chips and nuts. Drop heaping tablespoons of dough onto baking sheet. Bake at 350 for 10-12 minutes until golden brown on edges. Do not over bake. From Jenny Stephen, caterer | 1 tsp. coarse salt 2 tsp. pure vanilla extract 2 large eggs 2 cups milk chocolate chips 1 cup chopped nuts(optional) | Gingersnaps 3/4 cup shortening 1 cup white sugar 4 T. molasses 1 egg Cream shortening, sugar and molasses until fluffy. Add egg. Sift together dry ingredients, then add to egg mixture. Beat until smooth. Roll in medium balls and then roll in sugar. Bake at 350 about 8 minutes to light golden brown. Under bake to keep them soft. This recipe came from a 4-H leader in Osceola MO. | 2 cups flour 2 tsp. ground cinnamon 2 tsp. ground ginger 1 tsp. ground cloves 2 tsp. baking powder

21: White Chocolate Chip Cookies | Lemon Cheese Bars Base: Yellow pudding cake mix 1/3 cup oil 1 egg Filling: 8 oz. cream cheese 1/3 c sugar 1 tsp. lemon juice 1 egg Pat base mixture into 13"x9" ungreased pan. Save back 1 cup of mix. Bake 15 minutes at 350. Cream filling, put over top of hot base, then top with cake crumbles. Bake 15 min. Cool. Dust with powdered sugar and cut into bars. From Aunt Marj Bunting | 1 cup unsalted butter 1 1/2 cups sugar 2 eggs 2 tsp. vanilla 2 cups flour Heat oven to 350. In large mixing bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, baking soda and salt; add to butter mixture. Stir in nuts and white chocolate chips. Drop by teaspoonfuls onto a greased cookie sheet. Bake 8-10 minutes or just until set. Cool slightly and remove to wire rack. Makes 3 1/2 dozen. Recipe from Cooks.com. These are a favorite of Jared Bahr. | 2/3 cup cocoa powder 3/4 tsp. baking powder 1/4 tsp. coarse salt 1/2 cup chopped nuts 1 pkg. white vanilla chocolate chips

22: Oatmeal Crispies | Jam Bars 350 degrees | 1 cup butter 1 10 oz pkg plus 1 cup white chocolate chips, divided 4 eggs 1 cup sugar | 2 cups flour 1 1/2 tsp. almond extract 1 cup(10 oz jar) jam 1/2 cup sliced almonds Grease 9 x 13 pan. | Melt butter over low heat. Remove from heat and add 1 pkg of chips. Do not stir! In a large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon colored. Stir butter-chip mix and add to egg mix. Add extract and flour. Mix at low speed until just combined. Bake 15-20 minutes or until light golden brown. Stir 1 cup chips into remaining batter. Set aside. Melt jam over low heat and spread evenly over warm part of baked crust. Gently spoon remaining batter by teaspoons over fruit. Sprinkle with almonds. Bake 25-30 minutes more or until toothpick comes out clean. Cool completely, then cut. Rhonda Cooper | 1 cup shortening 1 cup sugar 1 cup brown sugar 2 eggs 1 tsp vanilla | 1 1/2 cup flour 1 tsp. salt 1 tsp. soda 3 cups oatmeal | Cream sugar and shortening until fluffy. Add well-beaten eggs and vanilla. Sift flour, salt and soda together and then add to mix. Add oatmeal. Chill dough 1 hour. Roll into teaspoon size balls and place on ungreased cookie sheet. Bake at 350 for 8-10 minutes. Betty Crocker Cookbook...1970 edition.

23: More Cookies | Mom says you can substitute the oil with applesauce for a low-fat alternative! | Beat together sugar, shortening applesauce and egg. Stir in other ingredients. Cover and refrigerate 1 hour. Preheat oven to 400. Drop dough by rounded spoon about 2 inches apart onto un-greased cookie sheets. Bake 8-10 minutes. Remove immediately from cookies sheets. Cool, then frost. Frosting: 1/3 cup butter 2 cups powdered sugar 1 tsp vanilla extract 1-2 T. milk Heat butter over medium heat until delicate brown. Remove from heat and stir in the powdered. sugar and vanilla. Beat in the milk until smooth. Spread over the cooled cookies. Yield: 34. From Kay Wetter | Brown Sugar Applesauce Cookies 1 cup packed brown sugar 1/2 cup shortening 1/2 cup applesauce 1 egg 1 3/4 cups flour | 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp ground cloves | 1 tsp. vanilla 1 1/2 cup flour 1 tsp. salt 1 tsp. soda

24: Mrs. Siggs Snickerdoodles | 1/2 cup butter, softened 1/2 cup shortening 1 1/2 cup white sugar 2 eggs 2 tsp vanilla extract 2/ 3/4 cups all-purpose flour 1. Preheat oven to 400 degrees. Cream together butter, shortening, white sugar, eggs and vanilla. Beat until fluffy. 2. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. 3. Mix the 2 T sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. 4. Bake 8-10 minutes, or until set but not too hard. Remove immediately from baking sheet onto wire rack. | 2 tsp. cream of tartar 1 tsp baking soda 1/4 tsp salt 2 T. white sugar 2 tsp cinnamon | PICTURE

25: Bodacious Bread Pudding 1 cup butter 4 eggs 2 tsp. vanilla 1 tsp. nutmeg 1/2 cup raisins Preheat oven to 400. Melt butter, break toast in large pieces and place on butter. Beat eggs and sugar in a bowl. Add vanilla and milk. Pour egg mixture over bread and sprinkle spices on top. Bake 30-40 minutes or until firm. Sauce: 1/2 pint of heavy cream 1 tsp. vanilla brown sugar Put cream into a small skillet, sprinkle with brown sugar and vanilla. Cook on low heat until light brown. Pour over individual servings. You can use bagels or sour dough bread if desired. From: Lori Letzig Callow | 10 slices raisin bread lightly toasted 1 3/4 cups sugar 1 1/4 cups milk 1 tsp. cinnamon | FRESH Out of the oven | Poppyseed Bread 3 cups flour 3 eggs 1 1/2 tsp. salt 2 1/4 cups sugar 2 T. melted butter 1 1/2 cups oil 1 1/2 cups milk 1 1/2 tsp. bkg. powder 1 1/2 tsp almond extract 1 1/2 tsp. vanilla 1 1/2 T. poppy seeds Combine eggs, sugar and oil. Blend well. Add rest of ingredients. Beat 2 minutes. Pour into 2 loaf pans or 4 mini loaf pans. Bake for 1 hour(2 loaves), 40 for mini loaves. From: Melissa Jenkins

26: Desserts | Coconut Cake 1/2 cup shortening 1 2/3 cup sugar 1/2 cup butter 6 eggs. separated 1 cup buttermilk 3/8 tsp. baking soda Cream shortening, butter and sugar until fluffy. 'dd egg yokes, one at a time, and beat well after each addition. Add buttermilk alternately with dry ingredients, ending with flour. Stir in vanilla, coconut and pecans. Beat egg whites with cream of tartar until stiff. Hand fold into cake mixture. Bake in 3 greased, 9-inch layer pans at 350 for 30-40 minutes or until done. Cool 10 minutes then remove from pan. FROSTING 1/2 cup butter at room temperature 8 oz cream cheese, softened 4 cups powdered sugar 3/4 tsp. vanilla extract 1 cup chopped pecan, toasted 1 cup coconut Cream the butter and cream cheese. Gradually add sugar and vanilla. Beat until smooth and creamy. Add pecans or sprinkle on top of frosted cake. Put coconut on top of each layer as you frost. | 1/2 tsp. salt 2 cups flour 1 tsp. vanilla extract 2 cups shredded coconut 1 cup chopped pecan, toasted 1/4 tsp. cream of tartar

27: DAD'S FAVORITE! | Mema's Peanut Butter Pie Pie Crust: 1 cup quick cook oats 1/2 cup dry roasted peanuts, salted 1/2 cup brown sugar 1/3 cup melted butter Toast oats at 350 for 5 minutes. Add nuts and toast 5 more minutes. Combine with rest of ingredients and press into a 9-inch pie plate. Pie Filling: Beat until smooth: 4 oz cream cheese 1 cup powdered sugar 1/2 cup peanut butter Add: 1/2 cup milk. Beat until smooth. Fold in: 1 8-oz carton of Cool Whip Beat out lumps and pour into the prepared pie crust. Store in the freezer. Take out 1/2 hour before serving. Drizzle with chocolate sauce over top when you serve. From: Betty Wittenberger Letzig

28: Surprise Cupcakes Batter: 3 cups flour 2 cups sugar 1/2 cup cocoa 2 T. vinegar 2 tsp. vanilla Filling: 8 oz. cream cheese, softened 1 egg 1/3 cup sugar Combine filling ingredients, except chocolate chips. Beat until smooth. Add chips. Set aside. Sift together dry ingredients, Add liquids to sifted ingredients and mix until smooth. Fill cupcakes papers to 2/3 full, top with heaping teaspoon of filling. Bake at 350 for 35 minutes. You can use butterscotch chips, nuts, etc. for variety. You can ice or top with powdered sugar. This was a favorite of my children when they were little. I don't know why I quit making them. | 1 tsp. salt 2/3 cup vegetable oil 2 tsp. baking soda 2 cups water | 1/2 tsp salt 6 oz pkg milk chocolate chips | Hello Dollies 1 stick butter 1 cup graham cracker crumbs 6 oz chocolate chips 6 oz. butterscotch chips 1 c flaked coconut 1 cup chopped nuts 1 can sweetened condensed milk Melt butter in 9' x13' pan. Spread cracker crumbs in margarine. Make one layer of each ingredient. Spread milk on top. Bake 30 minutes at 350. Cool and cut.

29: Strawberry Pecan Cake | 1 box white cake mix 1 cup vegetable oil 4 large eggs 1 cup flaked coconut 3 oz box strawberry gelatin Mix cake mix with gelatin. Add eggs, coconut, jello and milk. Beat until well blended. Stir in 1 cup mashed berries and 1 cup pecans. Bake in three, generously greased and floured 8 or 9 inch round layer pans at 350 for 35 minutes or until the toothpick inserted in the cake comes out clean. Cool and then ice with Berry Icing | 8 oz. cream cheese, room temperature 1/2 stick butter, room temperature 1 tsp. vanilla 1/2 cup chopped pecans 1/2 cup strawberries, mashed (drain and save juice) 5-6 cups powdered sugar Cream together cream cheese and butter. Mix in vanilla and powdered sugar until a firm but desired icing consistency is achieved. Stir in drained strawberries and pecans. Drizzle cooled layers with reserved juice, Then spread with a layer of icing. Ice sides and tops. Store cake in airtight container. Refrigerate. Bob found this recipe in Rural Missouri Magazine in 2001. | 1/2 cup milk 1 cup fresh or frozen strawberries (if frozen,thaw and drain off juice) 1 cup chopped pecans. | Bob's Favorite | Berry Pecan Icing

30: Coconut Bon Bons 1 stick butter or oleo 2 tsp vanilla 1 can Eagle Brand condensed milk 2 lb pwd. sugar 12-oz pkg. chocolate chips 7 oz. pkg coconut 1/4 stick paraffin Mix butter and coconut. Gradually add powdered sugar , vanilla and milk. Chill. Roll into balls, then chill until solid. In a double boiler, melt paraffin. then add chocolate chips and melt over low heat. Roll balls in chocolate and place on waxed paper. Keep refrigerated or freeze. From: Mary Anne Jenkins Green | Caramel Truffles 26 caramels 1 cup milk chocolate chips 1/4 cup heavy whipping cream 1 1/3 cups semi-sweet chocolate chips 1 T. shortening Line an 8-inch square dish with plastic wrap. Melt caramels, milk chocolate chips and cream uncovered in the microwave. Microwave 1 minute on high, then stir. Microwave 1 minute longer, stirring every 15 seconds or until mixture is smooth. Spread into prepared dish. Refrigerate for 1 hour. Using plastic wrap, lift candy out of pan. Cut into 30 pieces. Roll each into a 1-inch ball and chill 1 hour. Melt semi-sweet chips and shortening. Stir until smooth. Dip caramels in chocolate and place on waxed paper. Chill. Yield 1 1/2 dozen. Southern Living Magazine

31: Chocolate Covered Cherries 1 jar maraschino cherries 3 T. butter 2 T. white corn syrup 1/4 tsp. salt 2 cups powdered sugar 12 pkg. chocolate chips Drain cherries. Combine butter, corn syrup and salt. Stir in powdered sugar. Mixture will look very dry. Knead until smooth and well-mixed. Chill. Flatten a small ball of mixture and shape around each cherry. Melt chocolate chips over low heat. Can add small amount of paraffin to thin chocolate. Dip each ball into chocolate, placing each on waxed paper. Keep in refrigerator or freeze. Mary Anne Jenkins Green | Peanut Clusters 2 lb almond bark 2 (12 oz) pkgs. milk chocolate chips 1 1/2 lbs salted peanuts in skins Melt bark and chips together slowly in double boiler. Add peanuts. Drop by spoonfuls onto waxed paper. Makes 5 lbs. from Mary Anne Jenkins Green | C A N D Y

32: Home Preserved Specials | MOM'S FAVORITE! | Grandma Mary's Crystal Pickles Pickling cucumbers, cut in thick slices | 4 cups cider vinegar 8 cups sugar 1 stick cinnamon 3 T mixed pickling spices alum 6. Cover with heated syrup for three days in a row. Each time drain syrup and reheat it to boiling, then pour over pickles. 7. Pack in jars and place in boiling water bath for 5 minutes. You can make in small or large batches. These were usually made in a crock, but since I didn't have one, I use a very large Tupperware container with a lid. (don't use metal!) Keep in a very cool place and out of the sun. You don't want mold to form on top. I have never put them in the bottom of the refrigerator, but don't know why that wouldn't work. If you make a large batch, you may need more that 1 gallon of water. If so, just make sure you use the same proportions of salt to water. While these take 14 days. it really takes very little preparation time and they're almost fail proof. Recipe from Bob's grandmother, Mary Robinson | 1 quart picking salt to 1 gallon of water 1. Cover with salt mix for 1 week. 2. Drain, rinse and cover with hot water for 24 hours. 3. Drain, wash and cover with 2 T. alum per gallon of water for 24 hours. 4. Drain and cover with hot water overnight. 5. Bring vinegar, sugar, and spices to a boil. Make sure sugar is dissolved. Tie pickling spice in cheesecloth or a piece of clean, white T-shirt.

33: Crock Pot Apple Butter 12-14 Jonathan apples 2 cups apple juice sugar Wash, core and quarter apples(do not peel). Combine apples and juice in lightly oiled slow-cooker. Cover and cook on Low seetting for 10-18 hours.(on High for 2-4 hours). When fruit is tender, put through a food mill to remove peel. Measure cooked fruit and return to cooker. For each pint of cooked fruit, add 1 cup sugar, 1 tsp. cinnamon, 1/2 tsp. allspice and 1/2 tsp cloves. Stir well. Cover and cook on High setting for 6-8 hours stirring every 2 hours. Remove cover after 3 hours to allow fruit and juice to cook down. Spoon hot sterilized jars and process in boiling water bath for 10 minutes. Makes about 5 pints. A boiling water bath can be made from a large pot, as long as it is deep enough to cover the jars by 2 inches. Bring water to boil, add filled jars, bring back to medium boil and leave jars in for the full 10 minutes. Given to me by Pauline Lindsey, a good friend and Nutrition Specialist in Osceola. | ground cinnamon, allspice and ginger | HOt pepper peach preserves | Hot Pepper Peach Preserves 3 lbs ripe peaches(10 medium) 5 1/2 cups sugar 2 T fresh lemon juice 1/2 tsp butter 1 pkg powdered pectin 1/2 cup chopped jalapenos with seeds Slice and finely chop peeled peaches. You must have exactly 4 cups. Put peaches, peppers, lemon juice and butter in a large pot. Sprinkle in pectin and mix well. Bring to full rolling boil (one that can't be stirred down) over high heat. Stir occasionally(about 5 minutes). Use wooden spoon to stir in sugar all at once. Mix well. Return to roiling boil(takes about 5 minutes); stir frequently. Boil exactly 1 minute after rolling boil. Remove from heat and skim off foam. Fill hot, sterilized jars and adjust lids. Place in boiling water bath for 5 minutes. Let jars stand 24 hours before moving. From Sharon Tourtillott

35: Table of Contents | Breakfast............................................................Page 1-2 French Toast, Country Biscuits, Breakfast Casserole Appetizers...........................................................Page 3-4 Artichoke Dip, Stuffed Mushrooms, Texas Layer Dip Entrees...............................................................Page 5-12 Shish KaBobs,Taco Soup, Bean and Beef Supper Dish, Corn Chowder........................................................................pg. 5-6 Green Bean/Chicken Casserole, Chicken Pot Pie Turkey Roll............................................................................pg. 7-8 Beef Stew, Pizza.................................................................pg. 9-10 French Onion Soup, Cabo Tuna Salad. Pizza Knots.....pg. 11-12 Salads................................................................Pages 13-14 Chinese Slaw, Broccoli Salad, Potato Salad, Frozen Fruit Salad Vegetable Casseroles................................................Pages 15-16 Hash Brown Casserole, Lori's Stuffing, Corn Casserole, Broccoli and Rice Casserole Bread and Rolls......................................................Pages.17-18 Chive and Cheddar Biscuits, Cheese Bread, Potato Rolls Cookies...............................................................Pages 19-23 Chocolate Chip, Gingersnaps, White Chocolate Chip, Lemon Cheese Bars..............................................................pg. 19-20 Oatmeal Crispies, Jam Bars, Brown Sugar Applesauce.....................................................pg 21-22 Snickerdoodles......................................................................pg. 23 Desserts..............................................................Pages 24-28 Poppy Seed Bread, Bread Pudding, ...................................pg. 24 Coconut Cake, Peanut Butter Pie......................................pg 25-26 Surprise Cupcakes, Hello Dollies, Strawberry Cake....pg 27-28 Candy.................................................................Pages 29-30 Caramel Truffles, Coconut Bon Bons, Peanut Clusters, Chocolate Covered Cherries Home Preserved Foods..............................................Pages 31-32 Sweet Pickles, Apple Butter, Hot Pepper Peach Preserves

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  • By: Kris J.
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  • Title: Kris's Kitchen
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