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Memories N Recipes (Copy)

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Memories N Recipes (Copy) - Page Text Content

BC: "Love is that condition in which the happiness of another person is essential to your own"

FC: Recipes | to experience the joy of cooking as a couple

1: Food is a staple at many gatherings and can be enjoyed at all ages! May these recipes allow you to experience the joy of cooking and eating delicious food!

2: Pot O' Gold Pancakes.... 4 Breakfast Puffs.... 5 Dutch- German Pancake.... 6 Vegetable Pizza.... 7 Bubble Bread.... 8 Vegetarian Lettuce Wraps.... 9 Chicken Marsala.... 10 Poor Girls Mac n' Cheese.... 12 Cheeseburger Soup....13 Spiedana Romana.... 14 Taco Chili.... 15 Corn & Swiss Casserole.... 16 Sloppy Joe's.... 16 Beer Brats & Steak.... 17 Bean Salad.... 17 Seafood Chowder.... 18 Seafood Quiche.... 19 | Snickerdoodles.... 20 Mock Heath-Bar Candy.... 21 Eggnog Gingerbread Triffle.... 22 Blueberry Lemon Cheesecakes.... 23 Apple Crisp.... 24 Apple Dumplings.... 25 Cake Balls.... 27 Oreo Balls.... 29 Rum Balls.... 30 Buckeyes.... 31 Carmel Cheese Dip.... 32 Carmel Corn.... 32 Grape Salad.... 33 Killarney Bread.... 34 Key West Key Lime Pie.... 35 Chocolate Pudding Cake.... 36 Whiskey Punch.... 37 | TABLE OF CONTENTS

3: RECIPE FOR A HAPPY MARRIAGE 1 cup of consideration 2 cupfuls praise 1 reasonable budget 2 cupfuls of flattery carefully concealed 2 cupfuls milk of human kindness 1 gallon faith in each other A generous dash of cooperation 3 teaspoons of pure extract of "I am sorry" Children (more or less, to taste) 1 cup of confidence and encouragement 1 large or several small hobbies 1 cup of blindness to each others faults 1 cup of courtesy 1 small pinch of in-laws 1 cup of contentment Flavor with frequent portions of recreation and a dash of happy memories. Stir well and remove any specks of jealousy, temper, or criticism. Sweeten well with generous portions of love and keep warm with a steady flame of devotion. Never serve with a cold shoulder or a hot tongue.

4: Mix together in bowl: 2 cup flour 3 tsp baking powder 1 tsp salt 1 - 2 Tbsp brown sugar Mix together in separate bowl: 2 cups milk 1/2 cup oil 3 egg yolks beaten 3 egg whites beaten until stiff Combine flour mixture with milk mixture until just blended Add egg whites into batter gently Cook on greased griddle or frying pan | Pot O’ Gold Pancakes | Seth, Ian & Tenley can attest to these- if they can remember - The Best ever Light Fluffy pancakes! | It's the luck of the irish

5: Breakfast Puffs | This was one of Seth's favorite recipes growing up. Now that he's older and some what grown up... he still loves them!! | Puffs: 1/2 cup sugar 1 egg 1/3 cup margarine 1 & 1/2 cup flour 1/2 tsp salt 1 & 1/2 tsp baking powder 1/4 tsp nutmeg 1/2 cup milk Topping: 8 Tbsp margarine (melted) 3/4 cup sugar 1 1/4 tsp cinnamon | Preheat oven to 350 degrees. Lightly grease 12 muffin cups. In a large bowl cream together sugar, egg, and margarine (1/3 cup) In a different bowl, mix together flour, salt, baking powder, and nutmeg. Add flour mixture and milk to the cream mixture, alternating between the two. Mix well Fill prepared muffin cups 2/3 full. Bake for 20-25 minutes. While cooking melt 8 Tbsp butter and put in a small bowl. In separate bowl mix together 1 cup sugar and 1 tsp cinnamon (may need to add more sugar and cinnamon if you run out). Cool the puffs for just a minute then dip each puff in the melted butter. Then roll each puff in cinnamon sugar mixture. Makes 12

6: Dutch-German Pancakes cake pan, pie pan , casserole dish-whatever you have Makes only 1 pancake(double the recipe for 2) heat oven to 425 degrees Melt: 1/4 cup butter in pan in oven Mix batter while butter melts: 3 eggs in blender for 1 minute(or electric mixer) Add: 3/4 cup milk 3/4 cup flour 1/8 tsp nutmeg 1/2 tsp sugar keep mixing for about 30 seconds Put batter into pan - bake until golden brown(15-20min) sprinkle with confectioners sugar & lemon juice or use syrup and or fruit | These may not be The Original Pancake House- German pancakes, but these sure are delicious and simple to make!

7: 2 pkgs pillsbury crescent rolls into greased cookie sheet Bake at 350o for 10 minutes 16 oz cream cheese, softened 3/4 cup mayonnaise or sour cream 1 pkg hidden valley salad dressing mix 1 tsp seasoned salt 1 tsp oregano 1 tsp parsley flakes Spread on cooled crust Press chopped vegetables and shredded cheese into top of cream cheese mixture. Use whatever vegetables you want and cheeses –they all work Chill and cut into squares. | This recipe is really great to serve as an appetizer and is super easy to make! | Vegetable Pizza

8: Bubble Bread 1 pound frozen yeast rolls thawed 1/2 cup butter melted 2 garlic cloves minced (4 tsp) 1 tsp parsley 1/4 tsp salt Divide dough balls in 1/2 into 24 pieces. Combine ingredients and dip each piece of break in the mixture. Place in an angel food cake pan coated with noncook spray. Cover with towel and rise till doubled 1 & 1/2 hours. Bake at 375 until golden brown 25-35 minutes or more depending upon the amount of dough balls and your oven. | This recipe has always been enjoyed at the cottage when we have a group of people. Everybody always fights over the last few rolls!

9: Here's a vegetarian dish for a meat eating couple. This dish is perfect if... a. you ever wanted to try tofu but been too afraid b. you want to have a meatless meal c. you want to serve your family or friends tofu then watch them freak out when you tell them it's tofu d. you want to eat something delicious e. all of the above | Vegetarian Lettuce Wraps 2 teaspoons Olive Oil 1 package (about 12-14 Oz. Size) Firm Tofu 2 ears Corn (or 1 1/2 Cups Frozen Corn Kernels or canned corn) 1/4 teaspoon Chili Powder (more To Taste) 1/4 cup Soy Sauce Romaine Lettuce Hearts 2 whole Avocados, Sliced 1 teaspoon Balsamic Vinegar (optional) Heat oil in a nonstick skillet over medium-high heat. Throw in the tofu, then break it up into very small pieces. Cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden. Cut kernels off the cobs of corn and throw it in with the tofu. Cook for a few minutes (corn can remain crunchy.) Add chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic if using. Pile mixture into romaine hearts, then add sliced of avocado. Fold up and chow down! | Love animals, don't eat them!

10: Chicken Marsala | Growing up, Seth did not like anything Italian, he-didn't like tomato based food. But this sauce with the wine... he loved! We all still love it to this day! | Slice: 1 lb chicken breasts, boned, skinned-into strips or keep whole or whatever size you want Dredge each Chicken piece in flour seasoned with salt and pepper Heat: 2-3 TBsp olive oil in sauté pan on medium high heat Sauté: 3 cloves garlic – chopped in oil Add: Chicken pieces & quickly sauté until browned Remove chicken pieces from pan as they are cooked | Deglaze pan: 1 1/2 - 2 cup Marsala cooking wine Reduce Heat to medium Cook wine 2-3 min to remove alcohol

11: Stir In: 1/3 -3/4 cup tomato sauce (since Seth didn't care for tomato taste, I used less) 1-2 tsp oregano Salt & pepper to taste (yes I use more pepper) Cook 2-4 min until mixture bubbles Return chicken to pan and cook 4 min Serve over pasta (I like to use very thin pasta) Sprinkle with grated parmesan cheese or whatever cheese you like | Love you both so much Mom---Lisa

12: Box of Kraft macaroni and cheese 1/4 cup of milk 2 tbsp butter (or however much you like) Can of tuna in water Can of sweet corn *Nutmeg (optional) Bring a pot of water to a boil Add macaroni noodles and stir Once completely cooked, drain the noodles and pour back into the pot Add the butter, milk and cheese sauce packet and stir Open and drain the can of tuna and corn Add tuna and corn and stir *A dash of nutmeg added to your mac & cheese brings out the cheesy flavor-so I've heard | "Poor Girl's Mac & Cheese Dinner" | Love, Whitney

13: Brown in pan: 1/2 lb ground beef Drain and set aside Sauté in the same pan with 1 Tbsp butter until tender: About 10 mins 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup diced celery 1 tsp dried basil 1 tsp dried parsley flakes Add to pan: 3 cups chicken broth 4 cups diced peeled potatoes (1-3/4 lbs) Browned beef Bring it all to a Boil- reduce heat-Cover & simmer -10 min | In small skillet Melt: 3 Tbsp butter Add: 1/4 cup flour Cook and Stir until bubbly Add to Soup & Bring to Boil: Cook and Stir 2 min - Reduce heat to low Add to Soup: 8 ozs Process American cheese, cubed (2 cups) 1-1/2 cups milk 1/4 cup sour cream salt and pepper to taste Cook & Stir until Cheese melts Remove from heat and Blend in: 1/4 cup Sour Cream | This recipe came from Aunt Tina and is one of her family's favorite soups! | Cheeseburger Soup | 8 SERVINGS (2-1/4 QUARTS)

14: These were the favorite hot sandwiches of my childhood. My parents used to serve them at parties. By the time I was in junior high, I was allowed to stay up late and prepare the sandwiches while the adults partied in the next room. More recently I served a variation at a bridal/baby shower and they were hugely popular. I made a slider version with dinner rolls (I recommend the Hawaiian variety) and smaller slices of ham and cheese. You can substitute shaved ham or leftover Easter ham and any kind of cheese you prefer. | 1/2 cup margarine 1/4 cup dried onion (I have successfully substituted fresh chopped) 1/4 cup prepared mustard 1Tbsp poppy seeds 12 slices boiled ham 12 slices Swiss cheese 12 sandwich buns Bring the margarine to room temperature; combine the first four ingredients. When assembling the sandwiches, spread some of the mixture on the inside (top and bottom) and top of the buns. Heat in a 350 degree oven for 15 minutes. | Spiedana Romana | Love, Uncle Rick

15: Taco Chili 1 lb ground beef or turkey 1 packet Ortega taco seasoning 1 bottle Ortega mild taco sauce 1 lg. can light kidney beans 1 lg can mild chili beans 1sm. can northern beans 1 sm. can pinto beans 1 sm. can of mexi corn (corn & peppers) 1 lg can diced tomatoes Brown ground meat, add taco seasoning then taco sauce. Stir until well mixed. Add all other cans (do not drain). Bring soup to a boil and reduce heat. Let simmer for 1 – 2 hours, stirring occasionally. Serve soup alone or with cheddar cheese, sour cream and tortilla chips. | Love, Aunt Sue

16: Corn & Swiss Cheese Casserole 2 Cans Corn (Drained) 2/3 Cup Evaporated Milk 1 Egg (beaten) 2 Tbsp Finely Chopped Onion 4 oz Shredded Swiss Cheese Salt and Pepper to Taste Bread Crumbs Mix Together. Use 1/4 cup cheese and bread crumbs for top. Bake in oven at 350 degrees for 25 minutes. | Cook together in large skillet: 1 lb ground beef 1/4 cup chopped onion 1/4 cup chopped green pepper 1/4 cup chopped celery 1 tsp salt Add to Meat Mixture: 1 tsp pepper 1/2 cup water 1/2 cup ketchup 1 tbsp mustard 1 tbsp vinegar 1 tbsp brown sugar | This is one recipe that Aunt Tina has made for alot of different gatherings | This recipe comes from the Old Swanton Meat Market-Mrs.Fable. Aunt Tina says most of Swanton has this recipe, it's THAT good! | Cover and Simmer over Low Heat for 20 mins. Sprinkle over Meat Mixture: 1-2 Tbsp flour Stir until Thickened | Sloppy Joe's

17: Beer Steak & Brats Whats meat without beer!? Not good according to Ian. To add a some extra flavor to your brats or steak, marinade them overnight in the beer of your likings. Grill the next day and add seasonings to the steak while grilling. The beer gives the meat an extra nice flavor! And of course save some beer to drink while you enjoy your food! | Bean Salad | This salad will serve as a nice refreshing side dish when grilling or anytime! | In large bowl combine: 1-16 oz can kidney beans 1- 16 oz can cut wax beans 1- 16 oz can cut green beans 1- 16 oz can blackeye peas (optional) | In a small saucepan combine: 1/2 cup sugar 1/3 cup cider vinegar 1/3 cup canola oil 1/2 tsp salt 1/8 tsp pepper Cook and stir on medium till sugar dissolves Remove and cool slightly. Pour over bean mixture and refrigerate.

18: Seafood Chowder | 4 potatoes, peeled cubed 1 onion, finely chopped 4 Tbsp bacon grease (optional) 1/4 cup flour 2 cups chicken broth Salt, pepper, Old Bay seasoning to taste 4 cups shrimp, lobster, crab (imitation crab works great to!) 1 large can Evaporated milk 4 cups milk (less if you want thicker) | Cook potatoes in chicken broth, set aside. Cook onions in bacon grease until soft and translucent. Stir in flour, add salt, pepper and Old Bay Seasoning. Slowly whisk in milk and evaporated milk. Cook until it begins to thicken. Add seafood and allow meat to heat up. Enjoy!

19: Seafood Quiche | 1 pillsbury refrigerated pie crust (bake according to directions) 6 eggs 2/3 cup whole milk 1 cup whipping cream 1 cup grated sharp cheeses (gruyere, cheddar, swiss) 1-2 cups cooked shrimp 1 pkg imitation crab 1 cup fresh spinach (torn up) 1 medium sweet onion (chopped and sauteed) 1 cup mushrooms 1 pinch grated nutmeg (optional) 1 tsp fresh thyme pinch of salt and pepper | Bake pie crust according to directions. Preheat oven to 425 degrees. Whisk the eggs in a large bowl and add the milk and cream. Whisk together thoroughly and then stir in cheeses, herbs, shrimp, crab, spinach, onion, and mushrooms. Make sure your pie plate is large enough to hold everything. Pour the mixture into the pie crust and bake for approximately 30 minutes. If the quiche still has a liquidy jiggly center, bake it till it sets. When firm, remove from the oven and allow it to cool slightly before serving. Quiche can be served at room temperature or cold. If crust edges get dark, cover them with foil or a pie crust guard and keep cooking until the center of the quiche is set.

20: 1 cup butter flavored shortening 1 1/2 cups white sugar 2 eggs 2 3/4 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons cream of tartar 1/2 teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart. Bake for 7 to 9 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks. Store in sealed container or sealed plastic baggie with piece of bread. Bread will keep cookies moist. Replace bread each day with new piece. | Snickerdoodles | Love, Kristina | If you want a softer snickerdoodle Aunt Tina makes these few easy changes. Use 1 cup butter instead of shortening. She also uses 1/4 tsp salt, 3 Tbsp sugar, and 3 Tbsp cinnamon. She bakes them at 350 degrees for 10 mins. Everybody swears that hers are the softest cookies! You be the judge and make them both!!

21: Heat oven to 350 1 bag Milk Chocolate Chips 1 stick margarine 1 stick butter 1 /2 c sugar Cook above over moderate heat stirring occasionally till thick. Then 1 minute more. Line a large sided cookie sheet with foil. Then line it with club crackers. Pour the cooked mixture over the crackers. Put cookie sheet in oven for 10 minutes. Take out pour bag of chocolate chips over it put back in oven for 1 minute. Spread the chocolate over the entire pan. Place in freezer for 1 hour. Break into pieces and store in tin. | Here's one of Seth's favorite Christmas cookie recipes. This recipe is so easy to make and so delicious that it could be made any time of the year!! | Mock Heath-Bar Candy

22: Eggnog Gingerbread Triffle 1 (14.5 oz) Gingerbread Cake Mix 3 Cups Eggnog 1 (5.1 oz) Instant Vanilla Pudding Mix 2 cups Heavy Cream or Cool Whip 1/4 Cup Sugar 2 tsp Vanilla Gingersnap Cookie Crumbs Slivered Almonds Prepare cake mix and bake according to package directions. Cool completely. Place pudding mix in large bowl. Pour in eggnog and whisk for about 2 minutes. Refrigerate pudding until ready to assemble triffle. If using heavy cream; in a large bowl, whip cream until stiff peaks are about to form. Beat in sugar and vanilla until peaks form. If using cool whip, do not add sugar or vanilla. Crumble 1/2 of gingerbread into bottom of triffle bowl. Spread 1/2 pudding on top of gingerbread. Spread 1/2 whip cream on top of pudding. Repeat. Refrigerate for 6 hours or overnight. Sprinkle to top with cooking crumbs and almonds before serving. | Love, Aunt Tina

23: Blueberry Lemon Cheesecakes (makes 6 individual or 1 pie) 1 8 oz cream cheese, softened 1 jar lemon curd 1 pint fresh blueberries 1 graham cracker pie crush or 6 graham cracker tart shells Using a mixer mix desired amount of lemon curd ( about 1/2 cup) with cream cheese. Spread into pie shell or 6 small graham cracker tart shells. Gently fold 2 T of lemon curd and blueberries and spread on top of the pie. Refrigerate. Wishing you wedded bliss as sweet as mini cheesecakes.

24: 4 medium granny smith apples, sliced (4 cups) 3/4 cup packed brown sugar 1/2 cup all purpose flour 1/2 cup old fashioned oats 1/3 cup butter, softened 3/4 tsp ground cinnamon 3/4 tsp ground nutmeg Heat oven to 375 degrees. Grease bottom and sides of 8-inch square pan. Spread apples in pan. In medium bowl, stir together ingredients; sprinkle over apples. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. | Apple Crisp | This is soooo easy! Easier than apple pie! | Love you Janice & Seth! Mom - Lisa

25: Apple Dumplings | Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings. Bake for 35 to 45 minutes in the preheated oven, or until golden brown. | 2 large Granny Smith apples, peeled and cored 2 (10 ounce) cans refrigerated crescent roll dough 1 cup butter 1 1/2 cups white sugar (I also like to mix in brown sugar for a little extra flavor) 1 teaspoon ground cinnamon 1 (12 fluid ounce) can or bottle Mountain Dew (I use less) | Love, Tenley

26: Love the best sister ever, Tenley | There are lots of fun tasty desserts you can make and they all come in a bite-sized ball. Some refer to them as truffles, others put them on sticks and call them pops, I just keep it real and call it what it is... balls. These are some of my favorite desserts to take to work, a gathering or party, or just to have around the house for a sweet tasty treat. | Desserts in the shape of balls are always the best!

27: Cake Balls 1 box cake mix (cook as directed on box for 13 X 9 cake) 1 can frosting (16 oz.) 1 package chocolate bark (regular or white chocolate) wax paper 1. After cake is cooked and cooled completely, crumble into large bowl. 2. Mix thoroughly with 1/2 to 1 can cream cheese frosting. (I put in just over half the can so they are easy to roll and not overly sweet but if you want extra sweet, use the whole can.) 3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.) 4. Chill for several hours. (You can speed this up by putting in the freezer.) 5. Melt chocolate in microwave per directions on package. 6. Roll balls in chocolate and lay on wax paper until firm. Use a spoon, toothpick, fork, or sticks (if making pops. This will be the messiest and most difficult part. Find a method that works for you and stick to it! See the next page to get helpful tips on cake ball perfection. | Flavors of Balls The fun thing about cake balls is you can use all sorts of flavor combinations. Here's some suggestions but get creative and alter to your taste! Devils Food Cake with Cream Cheese Frosting Red Velvet Cake with Cream Cheese Frosting Carrot Cake with Cream Cheese Frosting Strawberry Cake with Vanilla Frosting German Chocolate Cake with Accompanying Frosting French Vanilla Cake with Cream Cheese Frosting Lemon Cake with Lemon Frosting Yellow Cake with Buttercream Frosting Funfetti Cake with Vanilla Frosting You can also alter the chocolate you dip the cake into. I like to use regular chocolate and white chocolate bark. But get creative and try dark chocolate, semi-sweet chocolate, or anything else you can come up with!

28: Tips for making tasty balls 1. Chill the cake-and-frosting mixture well (at least 2 hours) before you shape the balls. Also freeze the balls a couple hours before dipping. Before dipping, make sure the cake balls aren't frozen solid because after being dipped, the coating has a tendency to crack when drying. Pre-dipped cake balls can be kept frozen for weeks. 2. Work in small batches when dipping, keeping the rest in the freezer. 3. Use toothpicks, a fork or a skewer to manipulate the balls when dipping. Perfectionists may want to buy a candy-dipping fork because it ensures even coating of each cake ball to make it look like a truffle. 4 Lay the dipped balls on wax paper to harden, placing the spot where you pierced the ball down to cover the hole, or cover the hole with decoration. (I typically "paint" strips of a contrasting colored frosting on top or throw on sprinkles)

29: Oreo Balls 1 package Oreos, crushed 1 (8 oz) package cream cheese, softened 1 package chocolate and white chocolate bark Using a blender, processor, mixer finely crush the oreos so there are no large pieces. Use a mixer to mix the Oreos and cream cheese together Roll into small bite sized pieces Chill for an hour or so Melt the chocolate bark according to package directions Dip the balls into the melted chocolate Allow to harden on wax paper Just like the cake balls, drizzle with contrasting color or top with sprinkles

30: It is best if you make these at least 2 – 3 weeks in advance Melt: 6 oz pkg Choc. Chips - remove from heat Stir In: 1/2 cup sugar 1/3 cup rum (or more, if you really want to party) 3 TBsp Corn Syrup Fold In: 2 cup Vanilla Wafers – crushed (about 44)(12oz) Shape into what ever size balls you want (2tsp balls is good) Roll into sugar Store in airtight container (I like to use a tin with wax paper) | Buckeyes | Rum Balls | Seth's mom makes these rum balls every year for Christmas, but they are so good and so easy to make that they can and should be made all times of the year! And yes, you can get drunk on them! | Who needs shots when you can have rum balls!?

31: Blend together softened margarine, peanut butter, and confectioners sugar. Chill for about an hour. Roll the peanut butter mixture into bite sized balls. Melt the chocolate with a small amount of paraffine was using a double boiler. Dip the peanut butter balls into the chocolate using toothpicks. Place on cookie sheet lined with wax paper until cooled. | Tenley's Tip: If you're like me and cant seem to successfully melt chocolate using a double boiler. Use microwaveable chocolate bark that is used for the cake balls. It's much easier and stupid proof!! | PB Mixture: 1 Cup margarine, softened 1 Cup Peanut Butter 3 Cup confectioners sugar 12 oz chocolate chips small amount of paraffine. | Buckeyes | Love, Aunt Mickey (Go Buckeyes!) | You may not like the Ohio State Buckeyes but these sure are tasty!

32: Carmel/Cream Cheese Dip for Apples (Seth’s Mom) Soften: 8 oz Cream Cheese Add: 1 cup Confectioner’s sugar Mix together and blend well Spread over tray Top with: Mrs.Richardson’s Carmel/Carmel Fudge Topping Slice Apples for dipping –remember to add lemon juice to apples so they do not brown | Carmel Corn 2 sticks butter 2 cups brown sugar 1/2 cup light corn syrup 1 tsp salt 1/2 tsp baking soda 1 tsp vanilla 6 qts popped corn Melt butter. Stir in brown sugar and corn syrup. Bring to a boil, stirring constantly. Then boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla. Pour over corn and stir. Place in 2 large shallow pans. Bake at 250 degrees 1 hour stirring every 15 minutes. Cool. Store in air tight container. | This carmel corn recipe came from Seth's Grandma Carolyn Adams which was then handed down to Aunt Tina. To this day we all agree it is THE BEST carmel corn! | You can't go wrong with this - everyone loves it!

33: Salad Ingredients: 4 pounds green and red grapes 16 ounces cream cheese, softened 8 ounces sour cream 1/2 cup sugar 1 cup praline pecans, crushed Topping Ingredients: 1/2 cup brown sugar 1 cup praline pecans, crushed Place all salad ingredients in large bowl and mix together. Right before serving sprinkle on the topping ingredients. This recipe makes A LOT-- you can halve it to make a smaller amount | This salad is good for a snack, dessert, breakfast, or anytime you desire. | Is IT a salad or is IT a dessert!?!? | Grape Salad | It's so good that kids will love it too, just as much as ice cream!

34: Killarney Bread | Beat together: 1 cup margarine 2 cups sugar 4 eggs 4 cups flour 2 tsp baking powder 2 tsp salt 2 tsp vanilla 1- 16 oz tub sour cream Pour half of the batter into 2 greased bread pans | Mix together: 1 cup sugar 1 cup brown sugar 2 tsp cinnamon Sprinkle 1 & 1/2 of this mixture over the batter in the bread pans. Spread remaining batter in the pans. Then sprinkle the rest of the cinnamon mixture on top. Bake for one hour at 350 degrees.

35: Key West Key Lime Pie For the graham cracker crust: 1 & 1/2 cup graham cracker crumbs (about 12- 2 by 4 crackers) 1/4 cup sugar 1 tsp ground cinnamon 5 TBsp unsalted butter(about 1/2 stick) melted into grahams Crust into 9’ pie pan (bottom and sides) Arrange rack in middle of oven –preheat 350-bake about 10 min For the filling: Beat with mixer: 2 large egg whites until stiff peaks(set aside) Lg bowl - whisk: 4 large egg yolks 1 (14 oz) can sweetened condensed milk Add & whisk: 1/2 cup fresh or bottled Key lime juice Gently fold in 1/3 of the egg whites then fold in the rest Spread filling gently into the crust and bake 20min until center is set Cool completely & refrigerate at least 2 hours ( can be baked, stored & covered in fridge for 3 days) To serve: 1 cup heavy cream 3 TBsp confectioners' sugar When soft peaks form – add a dollop to each pie serving

36: Chocolate Pudding Cake | 1 cup flour 3/4 cup sugar 3 Tbsp cocoa 2 tsp baking powder 1/4 tsp salt 1/2 cup milk 2 Tbsp vegetable oil 1 tsp vanilla 3/4 cup brown sugar 1/4 cup cocoa 1 3/4 cups boiling water | Heat oven to 350 Stir together flour, sugar, 3 Tbsp cocoa, baking powder, and salt. With a fork, mix in milk, oil, and vanilla. Spread the batter evenly in a lightly buttered 9-inch square pan. Combine brown sugar and 1/4 cup cocoa; sprinkle over the batter. Slowly pour boiling hot water over the batter and brown sugar-cocoa mixture. Bake for 30-40 minutes. Let it stand for 5 minutes. Spoon into dishes and enjoy! | Wanting a late night chocolate fix? Here's a delicious simple cake in which all of the ingredients can probably be found in your pantry.

37: Whiskey Punch 4 Bags Tea 2 Cups Water Bring to boil. Let sit for 15 minutes. 7 Cups Water 2 Cups Sugar Bring to Boil Add: Tea Water 2 Cups Whiskey 1 Can Frozen Lemonade 1 Can Frozen Orange Juice Stir until well blended. Freeze. Serve with 7-Up. Makes about 1 gallon.

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  • By: Tenley D.
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About This Mixbook

  • Title: Memories N Recipes (Copy)
  • Recipe book for Susan & Joji.
  • Tags: None
  • Started: about 6 years ago
  • Updated: over 5 years ago