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Memories N Recipes (Copy)

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FC: Recipes & Memories

1: recipes and memories from family gatherings

2: TABLE OF CONTENTS BREAKFAST & BREADS Sausage Gravy Grandpa Surrett's Homeade Biscuits Monkey Bread Uncle Lonnie's Bread Edie's Banana Bread Jalapeno Cornbread APPETIZERS Uncle Tommy's Chipped Beef Dip Baked Crab Rangoon Stuffed Mushrooms Crab Dip SOUPS & SALADS Edie's Chili Potato Soup White Chicken Chili Chuck's Caesar Salad Mixed Vegetable Salad Bean Salad Pea Salad SIDE DISHES Corn Casserole Spinach Balls Potato Salad Macaroni & Cheese Casserole German Potato Salad Cole Slaw | MAIN ENTREES Jerry's Favorite Chicken Noodles Lasagna Vince's Barbecue Sauce & Ribs Beef Wellington Lolly & Alex's Braided Chicken Grandma Surrett's Goulash Kendra's Jambalaya Apple Pork Roast Stuffed Shells Baked Spaghetti Sarah's Beef Tacos DESSERTS Linda's Buckeyes Kendra's Goat Cheese Cheesecake Chocolate Chip Cookies Oatmeal Cookies Chocolate Fudge Grandma Duncan's Sugar Pie Grandma Gordon Pecan Finger Cookies Edie's Brownies Sugar Cookies Peanut Butter Cookies Oatmeal Cookies Hot Fudge Pudding Cake

3: THANKSGIVING Grandma Duncan Cranberry Salad Turkey Grandma Gordon's Cranberry Salad Pumpkin Pie Sweet Potato Casserole Broccoli Casserole Uncle Dan's Oyster Stuffing Mashed Potatoes

4: SAUSAGE GRAVY Ingredients 1 lb. breakfast sausage 1/2 cup flour 2 cups milk Directions Brown sausage in skillet and drain Put sausage back in skillet and mix with flour until evenly coated. Continue cooking on low heat. Slowly add milk to sausage, stirring constantly. Continue cooking until desired consistency, adding more milk as needed. | BREAKFAST | GRANDPA SURRETT'S HOMEADE BISCUITS Ingredients 2 cups self-rising flour 1/2 cup Crisco 3/4 cup cold milk Directions Need flower and Crisco together. Next add milk gradually. Need biscuit mixture into a small ball. Spread flour on waxed paper. Roll out biscuit dough on waxed paper until about - inch thick. Cut circles with a cup lid or cookie cutter. Place biscuits on greased cookie sheet. Bake at 400 degrees for 10 minutes

5: MONKEY BREAD Ingredients 3 cans biscuits 1/3 cup sugar 1/2 Tbsp Cinnamon 1/2 cup nuts Topping: 1 1/2 stick butter 1/2 Tbsp Cinnamon 1 cup brown sugar Directions Preheat oven to 350 degrees. Grease pan. Put nuts in bottom. cut each biscuit into 4 pieces; roll in cinnamon-sugar mixture and place on bottom of pan in layers. Combine topping ingredients in saucepan. Boil 2 minutes. Pour over dough in pan. Bake 25-30 minutes. | Note: for a recipe variation prepare dough and shape into small 1 inch balls. Wrap each ball around a 1/2 inch cube of cream cheese. Bake as directed.

7: UNCLE LONNIE'S YEAST BREAD Ingredients 1 package yeast 1/4 cup warm water 1/2 stick butter 1 large egg 1 tsp salt 2 cups milk 6 cups bread flour 1/2 cup sugar Directions Sprinkle yeast over cup warm water in bowl and set aside. Scald 2 cups milk. In a large mixing bowl, using a mixer, mix 2 cups flour, cup sugar, 1 tsp salt, stick butter with scalded milk and 1 beaten egg. After this is thoroughly mixed add yeast mixture and mix well. Add the remaining 4 cups of flour to this mixture using a large spoon and finally kneading the dough by hand. Shape dough into a ball and rub outside in light coating of butter and place in a large bowl, covering the bowl with a dish towel and set in a warm place for approximately 2 hours or until doubled. Punch down and let dough rest for approximately 10 minutes. Lightly knead dough on a floured surface and divide into two equal parts. Flatten each part and trifold to approximate size of bread pan. Fold both ends over and place in buttered bread pan. Lightly butter top of dough, cover pans with dish towel and set in a warm place for approximately 2 hours or until it has rose about 1 inch above top of pan. Preheat oven to 300 degrees and bake in center of oven for approximately 35-40 minutes until brown and sounds slightly hollow when tapped lightly on top. Let cool for at least hour on rack before cutting.

8: BREADS | EDIE'S BANANA BREAD Ingredients 3 cups flour 3 tsp baking powder (don’t use if using self-rising flour) 1 tsp salt 1 tsp baking soda 2 cups mashed bananas 2 Tbsp lemon juice 3/4 cup Crisco 1 1/2 cup sugar 3 large eggs 3/4 cup milk Directions In large mixing bowl cream together sugar, Crisco, and eggs. Mix lemon juice with bananas Add bananas and dry ingredients to mixture. Next add milk and stir until well blended Bake at 350 degrees in greased and floured bread pan for 30-40 minutes

9: JALAPENO CORNBREAD Ingredients i.2 Tbsp butter ii.1 package Jiffy Cornbread mix iii. cup vegetable oil iv.2 eggs v.1 cup sour cream vi. cup cream corn vii. cup jalapenos Directions Preheat oven to 375 degrees. Put 2 Tbsp butter in baking pan and put in oven to melt. In separate bowl mix cornbread mix, vegetable oil, eggs. Add sour cream, cream corn and jalapenos. Blend well together. Pour in pan and cover with cooked sausage. Top with cheddar cheese and jalapenos. Based for 40-50 minutes.

12: TOMMY'S CHIPPED BEEF CHEESEBALL Ingredients 2 8-oz packages cream cheese 2 cups shredded cheddar cheese (optional) 2 packages chipped beef 1 tsp garlic salt 1 tsp Lawry's Seasoned Salt 1 Tbsp Worcestershire Sauce Directions Mix all ingredients together and form into a ball. Add mayonnaise to mixture to make creamier. Chill until ready to serve. | BAKED CRAB RANGOON Ingredients 1 can (6 oz) crabmeat 4 oz cream cheese 1/4 cup sliced green onions 1/4 cup light mayonnaise 12 won ton wrappers Directions Preheat over to 350 degrees. Mix crabmeat, cheese, onions and mayonnaise. Spray 12 muffin cups with cooking spray. Place 1 won ton wrapper in each cup. Fill with crabmeat. Bake 18-20 minutes. | APPETIZERS

14: STUFFED MUSHROOMS Ingredients 2 cups stove top stuffing 1 cup hot water 3 Tbsp butter 1/2 small green pepper 1/2 small red pepper 2 Tbsp butter Directions Mix stuffing and hot water, cover and let stand 5 minutes. Remove stems from mushrooms and chop stems and peppers. Cook and stir mushroom caps in 3 Tbsp butter. Arrange mushroom caps in glass dish. Add stems, peppers to skillet and cook until tender. Stir into stuffing mixture. Spoon mixture into mushroom caps. Drizzle with 2 Tbsp butter. Broil for 5 minutes. | APPETIZERS

15: CRAB DIP Ingredients 8 oz cream cheese 9 oz crab meat 1/2 cup sour cream 2 Tbsp mayonnaise 1 1/4 tsp worchestershire 1 Tbsp lemon juice 1/2 tsp dry mustard 1/8 tsp garlic salt 1/2 cup cheddar cheese 1 Tbsp milk 1/2 tsp old bay seasoning Directions Mix all ingredients except milk and cheese. Stir until mix is creamy. Stir in 3 Tbsp cheese. Add milk a little at a time. Fold in crabmeat. Sprinkle with remaining cheese. Place in ungreased baking dish. Bake at 325 degrees for 30-40 minutes.

18: EDIE'S CHILI Ingredients 1 can Red Chili Beans (32 oz) 1 can Tomato Sauce (32 oz) 1 can Tomato Puree (32 oz) 2 lb. Ground Hamburger 1 container frozen chili con carne or 1 package chili mix onion, salt and pepper to taste Directions Cook Hamburger and drain, set aside Mix remaining ingredients in a large stock pot and set on medium heat Mix in hamburger and cook on low heat for 1-2 hours | POTATO SOUP Ingredients 3 cups potatoes-diced 1/2 cup celery-diced 1/2 cup onion-diced 1 1/2 cup water 2 chicken bouillon cubes 1/4 tsp salt 2 cups milk 8 oz sour cream dip with chives 1 Tbsp flour parsley for garnish Directions Combine potatoes, celery, onion, water, bouillon, and salt. Cover and cook for 20 minutes. Add 1 cup milk and heat thoroughly. In medium bowl, blend sour cream dip and flour, gradually stirring in remaining 1 cup milk. Pour 1/3 hot potato mixture into sour cream mixture and return to saucepan. Cook until desired thickness. | SOUPS & SALADS

19: WHITE CHICKEN CHILI Ingredients 1 tablespoon olive oil 6 boneless chicken breast 1 medium onion chopped 1 can chicken broth (14 oz) 3 cans green chilis (4 oz each) 1 tsp garlic powder 2 1/2 tsp cumin 1 tsp cilantro 1/2 tsp oregano 1/2 tsp salt 1/8 tsp crushed red pepper 5 cans northern beans (14 oz each) 2 green onions chopped shredded monterrey jack cheese Directions Saute chicken with onion In large stock pot stir in broth, green onions, green chilis, garlic, cumin, oregano, cilantro, and red pepper. Add chicken and onion. Simmer for 15 minutes. Add 4 cans beans (rinsed and drained) to mixture. In blender puree one can of beans. Add puree to mixture. Simmer 10 minutes. Top with green onion and cheese

21: CHUCK'S CAESAR SALAD Ingredients 1 cup olive oil 1 clove garlic 1 tsp anchovie paste 1 dash tobasco sauce 1 egg (soft boiled) ceaser croutons 1/4 cup grated parmesan 2 heads romaine lettuce juice from 1 lemon Directions Mix olive oil and garlic and let sit overnight. The next day mix olive oil with remaining ingredients just before serving. | MIXED VEGETABLE SALAD Ingredients 1 package (10 oz) frozen mixed vegetables 1 can (15 oz) kidney beans, rinsed and drained 1/2 cup chopped celery 1/2 cup chopped onion 1/2 cup chopped green pepper 3/4 cup sugar 1/2 cup vinegar 1 Tbsp cornstarch Directions Cook the mixed vegetables on the stove until crisp and drain. Add kidney beans, celery, onion, and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate and serve.


23: BEAN SALAD Ingredients 1/2 cup sugar 1/3 cup cider vinegar 1/3 cup canola oil 1/2 teaspoon salt 1/8 teaspoon pepper 1 can (16 ounces) kidney beans, rinsed and drained 1 can (14-1/2 ounces) cut wax beans, drained 1 can (14-1/2 ounces) cut green beans, drained 3 celery ribs, sliced 1/2 medium green pepper, chopped 1/4 cup chopped onion Directions In a small saucepan, combine the sugar, vinegar, oil, salt and pepper. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; cool slightly. In a large salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon | PEA SALAD Ingredients 3 cups fresh or frozen peas, thawed 1 cup shredded lettuce 2 bacon strips, cooked and crumbled 2 boiled eggs crumbled 3/4 cup mayonnaise 1/2 teaspoon salt 1/8 teaspoon pepper 1 Tbsp Sugar Directions Mix all ingredients well and refrigerate.

24: CORN CASSEROLE Ingredients 1 can whole kernel corn (drained) 1 can creamed corn 2 eggs slightly beaten 1 stick butter (melted) 8 oz. sour cream 1 package jiffy corn bread pinch sugar Directions Mix ingredients together and place in a lightly greased baking dish. Bake at 350 degrees for 50-60 minutes | SIDE DISHES

25: SPINACH BALLS Ingredients 4 eggs 2 cups herb seasoning stuffing 1 medium onion minced 1/2 cup parmesan cheese 1/2 tsp thyme 1 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder 2 packages frozen spinach (cooked and drained) 3/4 cup butter (melted) Directions In large mixing bowl combine stuffing, onion, cheese and seasonings. In separate bowl mix together eggs (beaten well), spinach and stuffing mixture. Pour melted butter over mixture. Combine all ingredients together, mix well and chill. Roll into 1 inch balls and place on lightly greased cookie sheet. Bake at 350 degrees for 15 minutes.

26: POTATO SALAD Ingredients 3 to 3-1/2 pounds potatoes (about 10 medium) 6 hard-cooked eggs 1 cup celery, finely chopped 1 medium onion, finely chopped 1/2 cup mayonnaise 3 tablespoons white vinegar 2 tablespoons prepared mustard 1/4 cup sugar 1 teaspoon salt 1/4 teaspoon pepper Additional hard-cooked eggs, sliced Dash of Paprika Directions Cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Boil the eggs. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion. In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Garnish with egg white slices and paprika. Chill until serving. | SIDE DISHES

27: MACARONI & CHEESE CASSEROLE Ingredients 1 box macaroni 1 cup shredded cheese 1 1/2 cup milk 1/2 cup butter 1/4 tsp pepper 1/4 tsp salt 3/4 block velveeta cheese 1 sleeve ritz crackers 1 stick butter (Melted) Directions Boil macaroni and drain and set aside. In a separate bowl mix together milk, butter, pepper, salt, velveeta cheese and shredded cheese. Mix together with macaroni until evenly coated. Pour mixture and macaroni into a large baking dish. In microwave melt 1 stick of butter and mix together with crushed crackers. Pour crackers over macaroni in baking dish. Bake at 350 degrees for 25 minutes.

28: COLE SLAW Ingredients 1 (16 ounce) bag coleslaw mix 2 tablespoons diced onion 2/3 cup creamy salad dressing (such as Miracle Whip) (or combine mayonnaise with milk to get creamy salad dressing) 1/2 cup white sugar 1 tablespoon white vinegar 1/4 teaspoon salt Directions Combine the coleslaw mix and onion in a large bowl. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving | SIDE DISHES

29: GERMAN POTATO SALAD Ingredients 4 potatoes 4 slices bacon 1 tablespoon all-purpose flour 2 tablespoons white sugar 1/3 cup water 1/4 cup white wine vinegar 1/2 cup chopped green onions salt and pepper to taste Directions Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick. Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

30: JERRY'S FAVORITE CHICKEN NOODLES Ingredients 1 can cream of chicken 1 can chicken broth 1 can cream of mushroom 1 package egg noodles 6 boneless chicken breast diced Directions Cook chicken and dice into small pieces. Mix together cream of chicken, broth and cream of mushroom in large stock pot and simmer for 15 minutes on medium heat. Stir in chicken and egg noodles and set on low heat. Cook for 1 hour on low heat, stirring occasionally | MAIN ENTREES

31: BARBECUE RIBS Ingredients 1 tsp salt 1/2 tsp pepper 1 Tbsp garlic salt 1 Tbsp onion salt 1/4 tsp oregano 1/4 tsp thyme 2 Tbsp Worcesteshire Sauce 2 Tbsp Mustard 1/4 cup brown sugar 1 cup ketchup 1/2 cup water 1/4 cup apple cider vinegar 1 tsp chili powder 1 tsp soy sauce 1 lb. Baby Back Ribs Directions Mix all sauce ingredients together and set aside. Boil the Ribs in water for 2 hours. Next place ribs in crock pot and cover with barbecue sauce. Simmer on low-med heat for 2 hours. | GRANDMA SURRETT'S GOULASH Ingredients 1 lb hamburger (cooked and drained) 1 package egg noodles 1 package whole kernel corn 1 can beef cream of mushroom 1 can French onion soup 1 green bell pepper (diced) salt and pepper Directions Cook hamburger and bell pepper in a large skillet, drain and set aside. In large stock pot add cream of mushroom, French onion soup, and corn. Cook on medium heat for 15 minutes. Add hamburger, pepper, and egg noodles to stock pot. Cook on low heat for 1 hour.

32: KENDRA'S JAMBALAYA Ingredients 4 lb. chicken (cooked and diced) 2 lb. smoked sausage (cooked and diced) 1 lb. shrimp (peeled and cooked) 2 cup chopped onion 2 cup green pepper 1/4 cup parsley 1 tbsp minced garlic 2 tsp chili powder 3/4 tsp cayenne pepper 3 cups white rice (uncooked) 6 cups chicken broth 1 can chopped tomatoes (14 oz) Directions Saute chicken, onion, green pepper with spices. In large crock pot add chicken broth, rice, and tomatoes. Stir well. Add chicken, sausage and shrimp. Bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed and rice is tender. Season with salt, pepper and more cayenne pepper if desired. | MAIN ENTREES

33: BEEF WELLINGTON Ingredients 4 (6-ounce) filet mignons 1 teaspoon salt 1/4 cup chopped parsley 1 lb. baby bella mushrooms (chopped) 1 (17.5 ounce) package frozen puff pastry, thawed 1 large egg Directions Grill Steaks to a medium rare temperature and let cool. Saute mushrooms and parsley in olive oil. Cover each steak with the mixture and a cheese of your choice such as feta, blue cheese or gorgonzola. Thaw the puff pastry sheets and roll out pieces thin enough to wrap around each steak. Brush each steak with an egg wash. Place the steaks on a baking sheet and bake at 425 degrees for 25 minutes.

34: LOLLY & ALEX'S BRAIDED CHICKEN Ingredients 2 cups cubed cooked chicken 1 cup chopped fresh broccoli 1 cup (4 ounces) shredded sharp cheddar cheese 1/2 cup chopped sweet red pepper 2 teaspoons dill weed 1 garlic clove, minced 1/4 teaspoon salt 1/2 cup mayonnaise 2 tubes (8 ounces each) refrigerated crescent rolls 1 egg white, lightly beaten Directions In a large bowl, combine the first seven ingredients. Stir in mayonnaise. Unroll both tubes of crescent dough onto an ungreased baking sheet; press together, forming a 15-in. x 12-in. rectangle. Seal seams and perforations. Spoon filling lengthwise down the center third of dough. On each long side, cut dough 3 in. toward the center at 1-1/2-in. intervals, forming strips. Bring one strip from each side over filling; pinch ends to seal. Repeat. Pinch ends of loaf to seal. Brush with egg white; sprinkle with almonds. Bake at 375 for 15-20 minutes or until crust is golden brown and filling is heated through. Yield: 8 servings. | MAIN ENTREES

35: APPLE PORK ROAST Ingredients 4 lb. boneless pork loin 3 cloves garlic 1 tsp course salt 1/2 tsp black pepper 3 medium peeled apples, cored and cut into wedges 1/4 cup apple cider 2 Tbsp brown sugar 2 Tbsp lemon juice 2 tsp dry mustard Directions Cut small slits in meat, insert piece of garlic into each slit. In a small bowl combine salt, rosemary, pepper. Rub mixture evenly over meat. Mix together cider, brown sugar, lemon juice and dry mustard. Place meat and cider mixture in crock pot or roasting pan with apples. Cook at 325 degrees in oven or on high in crock pot for 2-3 hours until meat thermometer registers 155 degrees.

36: STUFFED SHELLS Ingredients 1 cup coarsely chopped mushrooms 1/2 cup chopped onion 1 clove garlic, minced 1 tsp Italian seasoning 1/4 tsp black pepper 1 Tbsp butter 1 (16 oz) container ricotta cheese 1 (10 oz) package frozen chopped spinach, thawed and well drained 1 egg 24 jumbo pasta shells, cooked in unsalted water and drained 1 (15 oz) jar pasta sauce Directions In large skillet, over medium-high heat, sauté mushrooms, onion, garlic, Italian seasoning and pepper in butter until tender. Remove from heat; stir in ricotta cheese, spinach and egg. Spoon mixture into shells. Spread cup pasta sauce in bottom of 9x13 baking dish, arrange shells over sauce. Top with remaining sauce. Bake at 350 degrees for 35 minutes. | MAIN ENTREES

37: BAKED SPAGHETTI Ingredients 1 cup chopped onion 1 cup chopped green pepper 1 tablespoon butter 1 can (28 ounces) diced tomatoes, undrained 1 can (4 ounces) mushroom stems and pieces, drained 1 can (2-1/4 ounces) sliced ripe olives, drained 2 teaspoons dried oregano 1 pound ground beef, browned and drained, optional 12 ounces spaghetti, cooked and drained 2 cups (8 ounces) shredded cheddar cheese 1 can (10-3/4 ounces) condensed cream of mushroom soup 1/4 cup water 1/4 cup grated Parmesan cheese Directions In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13-in. x 9-in. baking dish. Layer with half of the vegetable mixture and 1 cup of cheddar cheese. Repeat layers. In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30-35 minutes or until heated through. Yield: 12 servings.

40: LASAGNA Ingredients 2 pound dried lasagna noodles 2 pounds ground beef 2 pound ground Italian sausage 1 onion, chopped 2 cloves garlic, sliced 3 carrots and 2 stalks celery (chopped) 2 Tbsp chopped fresh basil, 1/4 cup finely chopped parsley, 1 Tbsp chopped oregano 2 Jars Pasta Sauce 2 quarts ricotta cheese, (2 containers) mixed with 1 egg 1 package shredded parmesan, 1 package shredded mozzarella Directions Preheat oven to 350 degrees. Cook the lasagna noodles in boiling salted water until pliable and barely tender, about 10 minutes. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with. Cook beef and sausage and brown until no longer pink, about 10 minutes. Chop the onion, carrots, celery, garlic, basil, parsley, an oregano and add to the pan with the ground meat and stir to combine. To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

41: SARAH'S BEEF TACOS Ingredients 1 lb beef potroast 1 package taco seasoning olive oil Directions Mix taco seasoning and olive oil in a big ziplock bag and place potroast in bag to marinate over night. Heat oven to 250 degrees. Roast potroast in pan for 2 hours. Drain juice and save in a separate bowl. Place roast back in oven covered for 4 to 5 more hours or until roast shreds with fork. Place juice back in pan with roast and cook until warm.

42: LINDA'S BUCKEYES Ingredients 1 lb. peanut butter (1 jar) 1 stick butter (do not use low fat) 1 lb. powdered sugar 1 package semi-sweet chocolate chips 1x3 inch bar of paraffin wax Directions In large mixing bowl mix together butter and peanut butter. Slowly add powdered sugar to butter/peanut butter mixture until mixture forms into a large ball and is no longer sticky. Roll out 1 inch small balls and place in freezer for 15-30 minutes. In double boiler melt chocolate chips and wax. Dip frozen balls into chocolate mixture and place on cookie sheet with waxed paper to cool. Once cooled place in freezer tight container and place in freezer for up to 1 month | DESSERTS

43: KENDRA'S GOAT CHEESE CHEESECAKE Ingredients 11 oz mild fresh goat cheese (or use 6 oz regular cream cheese and 5 oz goat cheese) 3/4 cup granulated sugar 1 1/2 tsp fresh lemon juice 1 tsp minced lemon zest 1 tsp pure vanilla extract 6 large eggs, separated 3 Tbsp all purpose flour 3 cups mixed fresh berries Directions Preheat oven to 350 degrees. Butter a 9 inch round cake pan and dust with granulated sugar. In a medium bowl, combine goat cheese/cream cheese with the granulated sugar, lemon juice, lemon zest and vanilla and beat at medium speed until smooth. Beat in the egg yolks, 2 at a time, incorporating them completely before adding the next batch. Beat in the flour at a low speed. In another bowl, using clean beaters, beat the egg whites until firm but not dry. Beat one third of the whites into the goat cheese mixture, then gently fold in the remaining egg whites. Spoon the batter into the prepared pan and bake for about 40 minutes or until a skewer inserted in the center of the cake comes out clean. Transfer to a wire rack and cool completely. Invert the cake onto a large plate. Arrange the berries on top and sift confectioners’ sugar over the cake.

46: CHCOLATE CHIP COOKIES Ingredients 1/2 cup butter 1/2 cup Crisco 3/4 cup sugar 3/4 cup brown sugar 1 tsp vanilla 2 eggs 2 1/4 cups self rising flour 1 tsp baking soda 1 package semi-sweet chocolate chips Directions Mix butter and Crisco in a large mixing bowl Add sugar, brown sugar, vanilla, eggs and mix well Slowly add flour and baking soda Add chocolate chips Form small 1 inch balls on to a lightly greased cookie sheet Bake at 375 degrees for 9-11 minutes | DESSERTS

47: SNICKERDOODLES Ingredients 1 cup butter softened 1 1/2 cup sugar 2 eggs 2 3/4 cup sifted flour 2 tsp cream of tartar 1 tsp baking soda 1/4 tsp salt Directions Mix together butter, sugar, eggs. Next add flour, cream of tartar, baking soda and salt. Roll into 1 inch balls. Next roll cookie balls into a mixture of 2 Tbsp sugar and 2 tsp cinnamon. Place 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 9-11 minutes or until lightly browned.

48: CHOCOLATE FUDGE Ingredients 2/3 cups Hershey Cocoa 3 cups sugar 1/8 tsp salt 3/4 cup evaporated milk 1/4 cup butter 1 tsp vanilla marshmallows nuts (optional) Directions Combine cocoa, sugar and salt. Add milk and mix thoroughly in electric skillet. Set skillet at 280 degrees and bring mixture to boil, stirring constantly. Boil for 5 minutes. Turn off skillet. Add 1 cup marshmallows, if desired, and butter and vanilla. Stir until melted and pour in buttered 8x8 baking dish. | DESSERTS

49: GRANDMA DUNCAN'S SUGAR PIE Ingredients 2 cups white sugar 3/4 cups all-purpose white flour 1 1/2 cups heavy whipping cream 1 cup milk 1 tsp. pure vanilla extract 3 Tbsp. unsalted butter Whole nutmeg 1 egg, beaten 1 open pie crust Directions Preheat oven to 450F. Combine all ingredients, except for nutmeg, butter and egg, in a mixing bowl and combine using a whisk. Pour into pie crust. Drop small pieces of butter on the top of the batter and then grate fresh nutmeg evenly over the top of the pie. (You probably won't need a whole nutmeg, but I recommend starting with a whole one so you can be sure its super fresh.) With a pastry brush, brush the fluted edge of the crust with the beaten egg. Cook for 10 minutes at 450F. Reduce the heat to 350F and cook for 30 minutes. Cool pie. Refrigerate and serve chilled.

50: GRANDMA GORDON'S PECAN FINGER COOKIES Ingredients 7 oz butter 4 Tbsp powdered sugar 2 cups pecans 1/8 tsp salt 1 tsp vanilla 2 cups flour 1 Tbsp ice water Directions Cream butter and sugar. Add remaining ingredients. Roll with palms of hands into finger length. Bake 45 minutes at 325 degrees. Roll in powder sugar while still warm. | EDIE'S BROWNIES Ingredients 3/4 cup Hershey Cocoa 1/2 tsp baking soda 2/3 cup vegetable oil 1/2 cup boiling water 2 cups sugar 2 eggs 1 1/3 cup all purpose flour 1 tsp vanilla 1/4 tsp salt Directions Stir cocoa and baking soda in mixing bowl. Blend in 1/2 cup vegetable oil. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining vegetable oil. Add flour, vanilla and salt. Pour into lightly greased baking pan. Bake at 350 degrees for 30-32 minutes. Frost with chocolate icing if desired. | DESSERTS

52: SUGAR COOKIES Ingredients 1/2 cup butter 1 cup sugar 1 large egg 2 1/4 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1/2 tsp vanilla Directions Cream together butter and sugar. Blend in 1 egg. Sift together and add to mixture flour, baking powder, salt and vanilla. Divide dough in to two parts. Chill 1 to 2 hours. Roll dough to 1/8 inch thickness and cut with cookie cutters. Transfer to cookie sheet and bake at 375 degrees for 8 to 10 minutes. Frost if desired. | PEANUT BUTTER COOKIES Ingredients 1/2 cup peanut butter 1/2 cup sugar 1/2 cup butter 1/2 cup brown sugar 1 egg 1 tsp vanilla 1/2 tsp salt 1 tsp baking soda 1 3/4 cup flour Hershey Chocolate Kisses Directions Cream first four ingredients; add egg and vanilla. Sift flour, soda and salt and combine with other mixture. Shape into balls. Dip in white sugar. Bake at 375 degrees for 8 minutes. Press in candy kisses. Return to oven and bake for 2 to 5 minutes. | DESSERTS

53: OATMEAL COOKIES Ingredients 1 cup white sugar 1 cup brown sugar 1 cup shortening 2 eggs 1 tsp vanilla 1 tsp baking soda 2 cup flour 1 tsp baking powder 1 tsp salt 2 cups oatmeal 1 cup coconut 1 cup nuts Directions Cream sugar and shortening; add egg and vanilla. Sift dry ingredients and add coconut, nuts and oatmeal. Mix well and drop by teaspoon on cookie sheet. Bake at 375 degrees for 10-15 minutes. | HOT FUDGE PUDDING CAKE Ingredients 1 1/4 cup sugar 1 cup all purpose flour 7 Tbsp Cocoa 2 tsp baking powder 1/4 tsp salt 1/2 cup milk 1/3 cup butter (melted) 1 1/2 tsp vanilla 1/2 cup brown sugar 1 1/4 cup hot water Directions Heat oven to 350 degrees. In medium mixing bowl combine 3/4 cup sugar, flour, 3 Tbsp cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter in baking pan. In small bowl combine remaining 1/2 cup sugar, brown sugar and remaining 4 Tbsp cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top.

54: THANKSGIVING | GRANDMA GORDON'S CRANBERRY SALAD Ingredients 1 large package banana strawberry jello (1 1/2 cups hot water) (no cold water) 2 smashed bananas 2 can swhole cranberry sauce (with juice) 1 can crushed pineapple (with juice) 1/2 cup pecans Directions Prepare jello with 2 cups hot boiling water (no cold water). Mix jello with remaining ingredients and let chill. Divide mixture in half and pour in serving dish. Layer with sour cream and top with remaining mixture. Chill and serve.

55: GRANDMA DUNCAN'S CRANBERRY SALAD Ingredients 2 small packages frozen cranberry orange sauce (Indian Trail) 2 packages small cherry jello 2 cups boiling water 1 cup sugar 2 cups chopped apples 1 cup chopped celery 1 cup chopped nuts Directions Dissolve jello in boiling water, add sugar, add frozen cranberry sauce. Make sure the frozen sauce is dissolved. Next add apples, celery and nuts. Pour into a 9x13 baking dish.

56: SWEET POTATO CASSEROLE Ingredients 1 can sweet potatoes (32 oz) drained 1 Tbsp corn starch (add more to thicken if needed) 1/2 cup brown sugar 1/4 cup butter 1 cup marshmallows Directions Butter 1 quart baking dish. Heat oven to 350 degrees. Mash sweet potatoes in a large bowl and add brown sugar, salt, cinnamon, egg, and melted butter. Mix well. Place 1/2 mixture in baking dish. Top with a layer of marshmallows, then add remaining mixture. Bake for 30 minutes. Remove from oven and top with remaining marshmallows. Bake for another 10 minutes or until marshmallows are lightly browned. | THANKSGIVING

57: BROCCOLI CASSEROLE Ingredients 1 package frozen broccoli 1 can cream of mushroom cup milk 1 package shredded cheddar cheese 1 cup crushed crackers 4 Tbsp butter (in small pieces) Directions Steam Broccoli and place in large baking dish. Combine cream of mushroom with milk and spread over broccoli. Top with crushed crackers, butter pieces, and cheddar cheese. Bake at 350 degrees for 20-25 minutes

58: UNCLE DAN'S OYSTER STUFFING Ingredients 1 1/2 cups turkey broth 1/4 cup margarine 1 (6 ounce) package corn bread stuffing mix 1 pound bulk pork sausage 1 small onion, chopped 1 cup celery, chopped 1 egg, beaten 1 pint shucked oysters, drained, or more if desired 1 teaspoon poultry seasoning salt and ground black pepper to taste Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. Bring the turkey broth to a boil in a saucepan over medium heat, and melt the margarine in the broth. Stir in the stuffing mix until thoroughly combined. Transfer the stuffing to a large bowl. Stir in pork sausage, onion, and egg until the mixture is well combined, and lightly mix in the oysters, turkey giblets, poultry seasoning, salt, and black pepper. Transfer the oyster stuffing to the prepared baking dish, and cover dish with foil. Bake in the preheated oven until the sausage and ground beef are cooked through and the stuffing is crisp and lightly browned, about 1 hour. | THANKSGIVING

59: MASHED POTATOES Ingredients 10 lb. potatoes 1/2 cup milk 2 sticks butter 1 tsp salt tsp pepper Directions Peel, cut and boil potatoes until soft. Mash Potatoes in large stock pot. Add milk, butter, salt and pepper and continue to mash together. Cook on low heat until ready to serve.

60: TURKEY Ingredients 1 15-20 lb turkey 1-2 sticks butter salt pepper 2 cans chicken stock Directions Wash turkey in cold water. Pat dry. Rub turkey on outside and under skin with butter generously. Salt and papper turkey and place in a roasting pan. Cover with aluminum foil and bake according to directions on turkey. Remove foil the last hour of baking to allow turkey to brown in oven. At that time you can baste the turkey every fifteen minutes with the juice from roasting pan. Once turkey is carved you can place remaining turkey in new roasting pan with 2 cans of chicken stock to keep turkey moist for serving or storage in refrigerator. | THANKSGIVING

61: PUMPKIN PIE Ingredients 2 eggs beaten 1 can (16 oz) Pumpkin 1 cup brown sugar 1 Tbsp. Pumpkin Pie Spice 1 Tbsp Flour 1/2 tsp salt 1 2/3 cup Evaporated Milk 1 9 inch Pie Shell Directions Combine eggs and pumpkin. Blend in sugar, spice, flour and salt; mix well. Add milk; mix well. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 35-40 minutes or until knife inserted near center comes out clean. Cool. Store in refrigerator.

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  • By: Kendra G.
  • Joined: about 5 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Memories N Recipes (Copy)
  • Recipe book for Susan & Joji.
  • Tags: None
  • Started: almost 5 years ago
  • Updated: over 3 years ago

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