S: Favorite Family Recipes
BC: This book was inspired by all the wonderful recipes we have acquired and shared with family and friends over the years - 2011
FC: Favorite Family Recipes
1: Recipes | Almond Crisps Angel Hair Pasta w/Shrimp & Basil Apple Cherry Walnut Salad Apple Coffee Cake Baked Beans Baked Brie w/Pecans & Kahlua Black Eyed Pea Salsa Blueberry Cream Cheese Pound Cake Broccoli & Tortellini Salad Broccoli Salad Brownies w/Marshmallow Topping Brushetta Buckeyes Buffalo Chicken Wing Dip Cajun Shrimp Canneloni Magnifique Carrot Cake Chicken Cordon Bleu Chicken Marsala Chicken Taco Cups Chocolate Chip Cake (end of book) Chocolate Chip Cream Cheese Bars Cole Slaw Crab Stuffed Mushrooms Dirt Cake Easy Bake Cheese & Pesto Eclairs (or Cream Puffs) German Chocolate Cake Frosting Granola | Hot Artichoke & Spinach Dip Hot Fudge Ice Cream Bar Dessert Hummingbird Cake Kisses Peanut Butter Pie Marinated Flank Steak Mashed Potatoes (make ahead) Mexi-Dip Oatmeal Chocolate Chip & Pecan Cookies Orange Crunch Cake Original Chex Party Mix Parmesan Artichoke Dip Party Chicken Pork w/Apple Filling Potato Casserole Pretzel Bites Princess Cake Pumpkin Roll Puppy Chow Roasted New Potatoes Reeses Peanut Butter Cake Scalloped Potatoes Squash Casserole Strawberry Orange Salad Sweet Potato Crunch Tiramisu Toffee Torte Toll House Cake Triple Chocolate Amaretto Cake Vegie Salad
2: Laughter is brightest where food is best | ALMOND CRISPS From the kitchen of: Trudy Howe 3/4 cup finely chopped almonds 1/2 cup sugar 1/2 cup butter 1 Tbs flour 2 Tbs. heavy whipping cream Preheat oven to 375. Combine all ingredients in a heavy bottomed saucepan. Heat over medium-low heat until butter and sugar are completely dissolved. Set aside to cool for approximately 15 minutes. Line baking sheets with parchment paper. Drop almond mixture by the teaspoonful on baking sheet, allowing 5 – 6 inches between each. Note – use a light colored baking sheet. The crisps will burn if a dark baking sheet is used
3: ANGEL HAIR PASTA WITH SHRIMP & BASIL 1 cup olive oil, divided 1 8 oz. package angel hair pasta 1 tsp. chopped garlic 1 lb. large shrimp-peeled/deveined 2 (28 oz) cans Italian-style diced tomatoes, drained 1 cup dry white wine 1 cup chopped parsley 3 Tbs. chopped fresh basil 3 Tbs. freshly grated Parmesan cheese Bring a large pot of water to a boil and add 1 Tbs. oil. Cook pasta in boiling water until al dente. Place pasta in a colander and give it a quick rinse with cold water. Heat remaining olive oil in a 10” skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender. Do not let the garlic burn. Add shrimp and cook for 3-5 minutes. Remove shrimp from the skillet and set aside. Stir tomatoes, wine, parsley and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, -12 minutes. Add shrimp and continue cooking until shrimp are heated through, about 2-3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.
4: APPLE CHERRY WALNUT SALAD from the kitchen of Trudy Howe Dressing – 1/4 cup mayo 1/4 cup pure maple syrup (I use pancake syrup) 3 Tbs. white wine vinegar 2 tsp. sugar 1/2 cup vegetable oil Salad – 1 5-oz. bag mixed baby greens 2 Granny Smith apples, peeled, cored, cut into matchstick-size strips (I use golden delicious) cup dried cherries or craisins cup chopped walnuts, toasted Dressing – Whisk mayonnaise, maple syrup, vinegar and sugar in medium bowl to blend. Cover and refrigerate. Salad – Toss greens, apples, cherries and cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with remaining cup walnuts and serve.
5: APPLE COFFEE CAKE 1 pkg. yellow cake mix 1 small pkg. instant pudding (vanilla/banana cream) 1 (8 oz) sour cream 4 eggs 1/2 cup oil Sugar Mixture: 1/2 cup chopped walnuts 2 tsp. cinnamon 1 cup sugar Mix all together in small bowl 3 medium Granny Smith apples, cored and sliced. Mix together cake mix, pudding, sour cream, eggs and oil with electric mixer for 5 minutes. In a greased and floured bundt pan put 1/3 of the batter, spread evenly. Place 1/2 of apples and sprinkle 1/2 of sugar mixture over apples. Repeat 1/3 of batter and the other 1/2 of apples and sugar mixture. Remaining batter on top. Bake in a 350 oven for 1 hour. Remove from oven and let cool for 30 minutes in pan. Remove from pan and let cool further. This can be served warm with vanilla ice cream.
6: BAKED BEANS 2 cans (16 oz. each) Bush’s or any other vegetarian baked beans, drained partially 1 small onion, chopped 1/2 cup catsup 1/4 cup brown sugar 4 slices bacon Place all ingredients into a casserole dish, mixing well. Lay the bacon over the top of the beans. Bake uncovered at 350 for about 45 minutes to 1 hour.
7: 1 wheel brie 1/4 cup Kahlua 1/2 cup finely chopped pecans 4-5 large heaping tbs. brown sugar 1 pkg. frozen puff pastry sheets Mix Kahlua, pecans and brown sugar together in a bowl. Take puff pastry and roll it out with a rolling pin. Put brown sugar mixture in the middle of the puff pastry and place the wheel of brie on top of it. I usually cut the rind off the brie but if you like the bitter taste, you can leave the rind on. Pull the puff pastry up so it totally surrounds the brie making sure the pastry is fully sealed, otherwise it will ooze out when baking. Gently flip the brie over so the smooth surface is on top. I usually use the extra sheet of puff pastry (2 come in a box) to cut out decorations for the top of the brie. Place brie on a parchment paper covered baking sheet and bake in a 350 oven for 35-40 minutes. | Baked Brie with/Pecans
8: BLACK-EYED PEA SALSA from the kitchen of Sheri Whitaker 1 16 oz. can black-eyed peas, rinsed and drained 2 tomatoes, chopped and seeded 1 bunch green onions, chopped 1 Tbs. cilantro (fresh is better) 3 Tbs. fresh squeezed lime juice 1 Tbs. olive oil 2 cloves garlic, minced tsp. ground cumin tsp. salt Tortilla chips (lime chips work well) Combine all ingredients and chill at least 4 hours.
9: BLUEBERRY CREAM CHEESE POUND CAKE | 1 pkg. yellow cake mix 1 (3.4 oz) instant vanilla pudding 1/4 cup sugar 1/4 cup water 3/4 cup vegetable oil 3 eggs 1 (8 oz) cream cheese, room temp. 1 (16.5 oz) can blueberries, drained, juice reserved 1 cup confectioners sugar (for icing/drizzle) Preheat oven to 350. Grease and flour bundt pan. In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared bowl. Bake in the preheated oven for 50-60 minutes, or until toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Glaze: In a small bowl, combine confectioners’ sugar with 2 Tbs. reserved juice from the blueberries. Drizzle over cooled cake.
10: BROCCOLI & TORTELLINI SALAD | 6 slices bacon 20 oz. fresh cheese-filled tortellini 1/2 cup mayonnaise 1/2 cup white sugar 2 tsp. cider vinegar 3 heads fresh broccoli, cut into florets 1 cup raisins 1 cup sunflower seeds 1 red onion, finely chopped Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 – 10 minutes or until al dente. Drain and rinse under cold water. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing. In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad and toss.
11: BROCCOLI SALAD from the kitchen of Meemee 1/2 lb. bacon – cooked/chopped Broccoli – chopped Handful of raisins Small red onion 1 cup sunflower seeds 2 large apples 8 oz. cheddar cheese – shredded 1 cup mayo 2 Tbs. vinegar 2 Tbs. sugar Toss all ingredients together and let set in refrigerator for several hours before serving.
12: BROWNIES W/MARSHMALLOW TOP from the kitchen of Theresa Alfano ingredients for 8” x 8” pan (double for 9 x 13) 1/2 tsp. salt 1/2 tsp. baking powder 1/2 cup cocoa 3/4 cup flour 3 eggs 1 1/2 cups sugar 3/4 cup melted butter Mix all together and bake at 350 for 30-40 min. (Longer if making double batch in 9 x 13 pan) Remove from oven and cover with mini marshmallows. Cover or put back in oven to melt. Chocolate topping – 1 stick butter or marg 4 Tbs. cocoa 5 Tbs. milk 1 box powdered sugar Mix butter, cocoa and milk on stove until hot and butter has completely melted. Add powdered sugar and mix. Pour over marshmallows. Let set for several hours before cutting.
13: BRUSHETTA from the kitchen of Loren Watts 4 or 5 plum tomatoes, finely chopped 2 or 3 garlic cloves, minced 2 Tbs. basil, chopped 1/2 cup parmesan cheese, grated 1/2 cup mayonnaise 1 loaf French bread, sliced into 2 inch rounds 1/4 cup olive oil Combine the tomatoes, garlic, basil, olive oil, salt and pepper in a bowl and mix well; set aside. Mix the Parmesan cheese and mayonnaise in a small bowl. Spread on the bread rounds. Place the bread rounds on a baking sheet. Top each bread round with a spoonful of tomato mixture. Bake at 400 for about 10 minutes or until bubbly.
14: 2 lb. creamy peanut butter, room temp. ( I use crunchy pb or sometimes add rice crispies) 1 lb. butter, room temp. 3 lb. confectioners sugar (I use about 2+ boxes, not all 3) 2 packages 12 oz. choc. chips Mix peanut butter and butter together with confectioners sugar till smooth. Form balls the size of “buckeyes”. Refrigerate (I put mine on wax paper on a cookie sheet and place in freezer – they dip better when frozen) Melt choc. chips in top of double boiler or heavy saucepan. Using a toothpick, dip each ball into choc. until about 2/3’s covered. Place back on wax paper and let dry. (I put mine back in the freezer to set and then store them in a container in the freezer. They are good for several months). This recipe makes a lot of buckeyes – depending on the size of ball (I usually get over 100). It’s easy to cut the ingredients in half if you don’t need that many. | BUCKEYES | This has been a family favorite since before Devin was born and it is "tradition" to have them on hand for Thanksgiving and Christmas!
15: BUFFALO CHICKEN WING DIP | from the kitchen of Loren Watts 2 cups cooked chicken, cubed or shredded 16 oz. cream cheese 1/2 cup celery, chopped 1/2 cup blue cheese dressing 8 oz. Frank’s Hot Sauce 1 1//4 cup cheddar cheese, shredded Microwave cream cheese, hot sauce and celery (covered) for 3 minutes, or until melted. Mix well. Blend in cooked chicken, 1 cup cheddar cheese, and 1@ cup blue cheese dressing. Bake at 400 for 25 minutes. Sprinkle remaining cheese on top and bake for 5 more minutes. Serve hot with tortilla “scoops”.
16: CHICKEN ENCHILADAS cup butter cup flour 1 can (10 3/4 oz) chicken broth cup water 1 8 oz. carton sour cream 2 jalepenos, chopped About 10 flour tortillas About 3-4 chicken breasts, cooked and chopped (grilled tastes best) 2-4 cups shredded Monterey jack cheese 1 medium onion Melt butter over low heat; add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and water. Cook on medium heat, stirring constantly, until thick and bubbly. Remove from heat & stir in sour cream & jalepenos. Pour about a third (enough to lightly cover bottom of pan) of sauce into a lightly greased 12x8" glass baking dish. Set aside dish & remaining sauce. Put chicken, onions & cheese on the center of each tortilla. (Eyeball it to determine how much of each Â– you donÂ’t want them so full they wonÂ’t roll up). Roll and place in baking dish. I usually get about 10 tightly packed into the dish. Pour the rest of the sauce over the top and spread the remaining cheese on top. Bake at 425 for about 20-25 minutes, until cheese and sauce gets bubbly. Serve with rice & salsa. | CAJUN SHRIMP I get my shrimp frozen at Sams Club Â– lg or jumbo. Put in colander and run water over them to defrost. Then put the marinade in a ziplock or other container with the shrimp. 2-3 lbs. shrimp 1 cup vegetable oil 1/4 cup Jamaica Hell Fire Sauce (or any hot sauce) 1 Tbs. olive oil 1 Tbs. minced garlic 1 1/2 tsp. each of the following: Old Bay Seasoning Dried whole basil (I used chopped) Oregano Thyme Fresh minced parsley (I use stuff in jar) Mix all ingredients together and put in zip-lock or other container with shrimp. Marinate over night. Drain and serve in bowl on bed of lettuce.
17: I love you | CANNELONI MAGNIFIQUE 1 lb. ground beef 1 10 oz. pkg. frozen chopped spinach, cooked, drained 2 cups (8 oz) shredded moz. cheese 1/3 cup grated parmesan cheese 2 eggs slightly beaten 1/2 tsp. oregano leaves 1/4 tsp. pepper 12 (5 oz. pkg) large manicotti noodles, cooked, drained. Brown meat, drain. Add spinach, 1 cup moz. cheese, parmesan cheese, eggs & seasonings - mix well. Fill noodles with meat mix. Place in 13 x 9 baking dish. Cover with spaghetti sauce. Cover. Bake at 350 for 40 minutes. Top with remaining moz. cheese. Continue baking, uncovered, until cheese melts.
18: 1 1/4 cups oil 4 eggs 2 cups flour 1. tsp. salt 2 tsp. baking soda 2 tsp. cinnamon 1 tsp. vanilla 2 cups sugar 3 cups grated carrots 1 cup chopped nuts and raisins Combine oil and sugar in large bowl. Sift together flour, salt, soda and cinnamon. Add to oil and sugar and mix well. Beat in eggs, vanilla and carrots. Fold in nuts and raisins. Bake at 350 in 9 x 13 greased pan or 45 minutes or until center springs back to the touch (should be very moist). Frosting: 8 oz. cream cheese 1 stick marg. or butter 2 tsp. vanilla 1 1/2-2 cups conf. sugar Cream all together and frost cake. Refrigerate | CARROT CAKE | Laughter is brightest in the place where the food is - Irish proverb
19: CHICKEN CORDON BLEU | 6 skinless, boneless chicken breast halves 6 slices Swiss cheese 6 slices ham 3 Tbs. all-purpose flour 1 tsp. paprika 6 Tbs. butter 1/2 cup dry white wine 1 teaspoon chicken bouillon granules 1 Tbs. cornstarch 1 cup heavy whipping cream Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within inch of the edges. Fold the edges of the chicken over the filing, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Removed the toothpicks and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
20: CHICKEN MARSALA From the kitchen of: Valerie 1 package chicken breasts or tenderloins 1 cup flour 2 Tbs. olive oil or butter 1 egg white 2 whole shallots 1 1/2 cups sliced portabella’s (more or less) 1 1/2 cups marsala wine (for more sauce you can do 2 cups, just thicken with a pinch of flour) thyme salt & pepper After pounding chicken, egg wash then flour. Heat 1 tsp. oil or butter and sautee 1 of the 2 shallots until begins to brown. Add chicken until golden brown on both sides. Remove from pan. Add 2nd shallot and 1 tsp. oil or butter. Add mushrooms, then wine. Reduce and let simmer about 3-4 minutes. Add 1 tsp. thyme and S & P to taste. Add chicken back in and let simmer another 7-10 minutes. Serve over farfalle/bowties.
21: 1 rotisserie chicken (I use both breasts off chicken) 1 envelope taco seasoning mix 1 small onion chopped 1 jar salsa 2 cups shredded cheese 36 wonton wrappers Olives and green onions Sour cream Saute onion in a pan until translucent. Add chopped rotisserie chicken, jar of salsa, taco seasoning mix. Cook for 5 minutes until all flavors are combined. Place mixture in a food processor and pulse till smooth. Place mixture into a bowl and add 1 cup of shredded cheese. Press wonton wrappers into miniature muffin cups coated with nonstick cooking spray. Bake at 375 for 5 minutes or until lightly browned. Spoon 1 tsp. of chicken mixture into cups and top with olives and the remainder of the cheese. Bake 10-15 minutes longer until heated through and cheese is melted. Garnish with sour cream and green onions.. | CHICKEN TACO CUPS
22: CHOCOLATE CHIP CHEESECAKE BARS | 16 oz. cream cheese (softened) 2 eggs 1/2 cup sugar 2 tsp. vanilla Mix all the above ingredients together 2 rolls chocolate chip cookie dough Grease 13 x 9 pan. Spread one roll of cookie dough on bottom on pan. Spread the cream cheese mixture on top of the dough. Place the other roll of cookie dough over the cream cheese mixture to cover. Bake at 375 for 35 minutes. | I can resist anything but...... temptation
23: COLE SLAW 1 cup sugar 1/2 cup vinegar 1 cup salad oil 1 tsp. celery seed 1 tsp. salt 1 tsp. dry mustard 1 small onion chopped 1 chopped bell pepper 2 bags cole slaw Dissolve sugar in vinegar. Mix other ingredients. Pour vinegar mixture over other ingredients. Stir and set in refrigerator overnight. (This recipe is easy to cut in half)
24: CRAB STUFFED MUSHROOMS 24 fresh mushrooms 2 Tbs. butter (for stems/green onions) 3 Tbs. butter (for pan) 2 Tbs. minced green onions 1 tsp. lemon juice 1 cup diced cooked crabmeat 1/2 cup soft bread crumbs 1 egg, beaten 1/2 tsp. dried dill weed 3/4 cup shredded Monterey Jack cheese, divided 1/4 cup dry white wine Preheat oven to 400. Prepare a 9 x 13” baking dish with 3 Tbs. butter. Removed stems from mushrooms. Set aside caps. Finely chop stems. Melt 2 Tbs. butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and cup Monterey Jack cheese. Thoroughly blend the mixture. Place mushroom caps in the buttered pan and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
25: DIRT CAKE 1 bag Oreos – crushed 3 cups cold milk 2 pkg. instant vanilla puddig 1 (8 oz) cream cheese 1/4 lb. marg or butter 1 (8 oz) container Cool Whip 2 tsp. vanilla Blend cream cheese and marg. till smooth. Add vanilla. Add pudding and milk and blend all together. Fold in cookies and Cool Whip. Chill for a few hours before serving. (I save some of the Oreos for the top to make it look like dirt)
26: EASY BAKE CHEESE & PESTO From the kitchen of Carol Moya 1 4 oz. can cresent rolls 1 8 oz. cream cheese 2 Tbs. Digorno Pesto Sauce 2 Tbs. chopped roasted peppers 1 egg Unroll dough on light greased baking sheet. Press seams together to form 12 x 4 rectangle. Cut brick of cream cheese lengthwise. Place cheese on top of pastry. Top with 1 Tbs. pesto and 1 Tbs. red peppers. Place other cream cheese on top w/remaining ingredients. Seal dough around top. Brush w/egg wash. Bake @ 350 for 15 – 18 minutes. Serve with Ritz crackers.
27: ECLAIRS (or Cream Puffs) 1/2 cup butter 1 cup water 1 cup all-purpose flour 1/4 tsp. salt 4 eggs 1 (5 oz) pkg. instant vanilla pudding 2 1/2 cups cold milk 1 cup heavy cream 1/4 cup confectioners sugar 1 tsp. vanilla extract 2 (1 oz) squares semisweet chocolate 2 Tbs. butter 1 cup confectioners sugar 1 tsp. vanilla extract 3 Tbs. hot water Preheat oven to 450. Grease a cookie sheet. In a medium saucepan, combine cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a #10 or larger tip, spoon or pipe dough onto cookie sheet in 1 x 4 inch strips (or balls for cream puffs). Bake 15 minutes in preheated oven, then reduce heat to 325 and bake 20 minutes more until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack. Filling - combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in cup conf. sugar and 1 tsp. vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops. Icing – melt the chocolate and 2 Tbs. butter in a medium saucepan over low heat. Stir in 1 cup conf. sugar and 1 tsp. vanilla. Stir in hot water, 1 Tbs. at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly and drizzle over filled éclairs. Refrigerate.
28: GERMAN CHOCOLATE CAKE FROSTING 1 box German Chocolate cake mix 1 cup evaporated milk 1 cup white sugar 3 egg yolks beaten w/1 tsp. water 1/2 cup marg. or butter 1 tsp. vanilla extract 1 cup chopped pecans 1 cup flaked coconut Make cake as directed. In a large saucepan, combine evaporated milk, sugar, egg yolks, marg. and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm. (I use chocolate frosting around the edge of the cake to finish it off)
29: GRANOLA from the kitchen of Loren Watts 3 cups rolled oats 1 cup slivered almonds 1 cup cashews (or pecans or walnuts) 3/4 cup shredded sweet coconut 1/4 cup plus 2 Tbs. maple syrup 1/4 cup vegetable oil 3/4 tsp. salt 1 cup raisins Preheat oven to 250. In a large bowl, combine the oats, nuts, coconut and brown sugar. In a separate bowl, combine maple syrup, oil and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hr. 15 minutes, stirring every 15 minutes to achieve an even color Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.
30: 2 cups chopped spinach 1 14 oz. can artichoke hearts drained/chopped 1/2 cup refrigerated Alfredo Sauce 1/2cup mayo 3/4 tsp. garlic salt 1/4 tsp. pepper 4 oz. shredded swiss cheese Cook spinach, drain well. Combine all other ingredients. Cook low 1 hr. or until hot. Serve with crackers | HOT ARTICHOKE & SPINACH DIP
31: HOT FUDGE ICE CREAM BAR DESSERT | 1 16oz. can chocolate syrup 3/4 cup peanut butter 19 ice cream sandwiches (enough to cover 9 x 13 pan w/2 layers) 1 (12 oz) container Cool Whip topping, thawed 1 cup salted peanuts Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temp. Line bottom of 9 x 13 pan with 9 ice cream sandwiches. Spread the chocolate mixture over top, then Cool Whip and nuts. Repeat layers. Freeze until firm, about 1 hour. Cut into squares and serve.
32: Never eat more than you can lift | HUMMINGBIRD CAKE 3 cups flour 1 tsp. baking soda 1 tsp. salt 2 cups sugar 1 tsp. ground cinnamon 3 large eggs, beaten 1 cup vegetable oil 1 tsp. vanilla extract 1 (8 oz) can crushed pineapple, undrained 1 cup chopped pecans 2 cups chopped bananas Frosting: 8 oz. cream cheese 1 stick butter or marg. 2 tsp. vanilla 1 -2 cups conf. sugar chopped pecans to sprinkle on top of frosting Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened (do not beat). Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into three greased and floured 9” round cake pans. Bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks. Spread cream cheese frosting between layers and on top and side of cake. Sprinkle cup chopped pecans on top. Store in refrigerator.
33: KISSES PEANUT BUTTER PIE 42 Hershey Kisses, divided 2 Tbs. milk 1 9” prepared graham cracker crust 1 8 oz. package cream cheese, softened 3/4 cup sugar 1 cup creamy peanut butter 1 (8 oz) container Cool Whip Remove wrappers from kisses. Place 26 pieces and milk in small microwave-safe bowl. Microwave at High for 1 minute, stir. Microwave 30-45 seconds or just until melted and smooth when stirred. Spread evenly on bottom of crust. Refrigerate about hour. Beat cream cheese in medium bowl until smooth; gradually add sugar, beating well. Beat in peanut butter. Reserve cup whipped topping; fold remaining whipped topping into peanut butter mixture. Spoon into crust over chocolate. Cover; refrigerate about 6 hours until set. Garnish with reserved shipped topping and add’l choc pieces. Refrigerate.
34: MARINATED FLANK STEAK from the kitchen of Allen Tuthill 1/4 cup soy sauce 1/4 cup red wine vinegar 2 Tbs. olive oil 1 tsp. sugar 1 tsp. fresh garlic 1/4 tsp. lack pepper 1 Flank Steak Combine all ingredients and marinate in large Ziploc bag for at least 2 hours (I usually do it for 8). Sam’s Club has the best flank steaks
35: MASHED POTATOES (make ahead) 5 lbs. potatoes 2 small packs cream cheese cup sour cream 2 Tbs. butter Boil potatoes until tender. Mash potatoes adding cream cheese and sour cream. Beat until smooth and creamy. Place in greased casserole dish. Can be kept in refrigerator for a day. Dot top of casserole with slices of butter. Bake in oven @ 350 for 40-50 minutes or until hot in center. | I always double the recipe for our Thanksgiving dinner
36: MEXI-DIP From the kitchen of Keviann 1 can refried beans 1 can refried beans w/chiles 1 block cream cheese 1 jar salsa 1 lb. ground beef 1 taco season packet 2-3 cups Mexican shredded cheese Mix both cans of refried beans and layer in the bottom of 9 x 13 dish. Take the block of cream cheese and melt in microwave for one minute. When cream cheese is soft, mix salsa with it. Layer on top of the refried beans. Make the ground beef according to the taco seasoning packet. When meat is done, layer on top. Spread the cheese on the very top and melt in the oven or microwave until well heated. Serve hot with tortilla chips.
37: OATMEAL, CHOCOLATE CHIP and PECAN COOKIES from the kitchen of Trudy Howe 1 1/4 cups all-purpose flour 1 cup regular oats 3/4 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 3/4 cup granulated sugar 1/2 cup packed brown sugar 1/3 cup butter, softened 1 1/2 tsp. vanilla extract 1 lg. egg 1/4 cup chopped pecans, toasted 1/4 cup semisweet chocolate mini chips (I use more) Preheat oven to 350. Lightly spoon flour into dry measuring cup; level with knife. Combine flour and next 4 ingredients (through salt) stirring with a whisk; set aside. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350 for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.
38: ORANGE CRUNCH CAKE 1 cup graham cracker crumbs 1/2 cup brown sugar 1/2 cup chopped pecans 1 tsp. ground cinnamon 1/2 cup butter, melted 1 box yellow cake mix 1 to 2 Tbs. grated orange peel 1 1/4 cup orange juice 1/3 cup vegetable oil 3 eggs Frosting: 1 (12 oz) container whipped vanilla frosting 2 cups frozen (thawed) Cool Whip 1 to 2 Tbs. orange peel Heat oven to 350. Grease bottoms of 2 (8 or 9”) round pans with cooking spray. In medium bowl, mix cracker crumbs, brown sugar, pecans, cinnamon and butter. Sprinkle 1 cup pecan mixture evenly into bottom of each pan; press gently. In a large bowl, beat cake mix, orange peel, orange juice, oil and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake 8” rounds 37-42 minutes and 9” rounds 30-38 minutes, or until toothpick inserted in center comes out clean and tops are dark golden brown. Cool in pans 15 minutes. Carefully run sharp knife around sides of pan to loosen cakes. Remove pans to cooling racks, placing crumb mixture side up. Cool completely, about 1 hour. In a large bowl, stir frosting ingredients until well blended. Place 1 cake layer, crumb side up, on serving plate. Spread 1 cup frosting to within inch of edge. Add second layer, crumb side up. Frost side and top of cake with remaining frosting. To serve, cut cake with serrated knife. Store covered in refrigerator. | life is uncertain, eat dessert first
39: Original Chex Party Mix 1 cup mixed nuts 1 cup pretzels 1 cup garlic-flavor bite-size bagel chips broken 3 cups Corn Chex 3 cups Rice Chex 3 cups Wheat Chex 6 Tbs. margarine or butter 2 Tbs. Worchestershire sauce 3/4 tsp. garlic powder 1 1/2 tsp. seasoned salt 1/2 tsp. onion powder Heat oven to 250. Melt butter in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour stirring every 15 minutes. Spread on paper towels to cool Store in airtight container.
40: PARM/ARTICHOKE DIP 1 cup parmesan cheese 1 cup artichoke hearts – chopped 1 Tbs. worchestershire 1/2 cup mayo dash pepper, garlic powder Stir all together. Bake @ 350 for 20 minutes or until brown on top. Serve hot w/crackers
41: PARTY CHICKEN 4 deboned chicken breasts (no skin) 8 oz. sour cream 1 can Cream of Mushroom soup 4 slices chipped dried beef 4 slices bacon Roll chicken breasts with dried beef on inside and bacon on outside. Combine sour cream and soup. Place breasts in casserole dish and cover with soup mix. (May add extra dried beef in sauce for flavor). Cook at 325 for about 3 hours.
42: PORK W/APPLE FILLING From the kitchen of: Valerie 2.5 lb. center cut loin roast 2 granny smith applies 1 stick butter 1/4 cup brown sugar pinch of cinnamon 1/3 cup apple cider Melt the butter first. Mix in all other ingredients (except cider) on med-high heat, turning the apples after about 3 minutes of each side until they caramelize. Let mixture cool completely. Butterfly the loin roast and pound each side with mallet. Take apple mixture and pour down the center of the roast. Use butcher’s string and tie the roast back together (every inch or so to keep the filling inside). Use a cast iron skillet on high heat with about 2 Tbs. of veggie oil to brown the loin on all sides. Add salt, pepper and 1/3 cup apple cider. Roast in skillet or roasting pan in oven at 350 for about 1 hour.
43: Guests | POTATO CASSEROLE 1 bag Orieda Hash Browns or Simply Potatoes 2 sticks butter 1 can cream chicken soup 8 oz. sour cream 2-3 cups shredded cheddar cheese 1 sleeve Ritz crackers onions, salt and pepper to taste Put hash browns in 9 x 13 pan. Pour melted butter on top (1 stick). Mix soup, sour cream, onion, salt and pepper. Pour mixture on top of potatoes. Spread cheese on top. Mix 1 stick melted butter w/crushed Ritz crackers. Sprinkle on top. Bake at 350 for 1 hour.
44: POUND CAKE BARS 1 box pound cake 1/2 cup butter, softened 4 eggs 1 8 oz,. pkg. cream cheese 1/2 Tbs. vanilla 1 box confectioners sugar Combine cake mix, 2 eggs and softened butter. In another bowl, mix cream cheese till fluffy. Add 2 eggs, vanilla and powdered sugar (save 1/3 box for topping). Grease 9 x 13 pan. Spread in cake mix. Pour on cheese topping. Bake at 325 for 35-45 minutes. Sprinkle remaining sugar on top. Cool. Cut in squares.
45: PRETZEL BITES from the kitchen of Barbie Boger 1 bag sour dough pretzels (broken) 1 cup oil 1 package dry Italian dressing 1 Tbs. dill 1 Tbs. garlic powder seasoned salt Put all ingredients in ziplock bag and shake. Leave in bag for 2-3 hours. Bake @ 350 for about 17 min.
46: PRINCESS CAKE (lemon bundt cake) from the kitchen of Monica Creedon 1 box Duncan Hines yellow cake mix 1 box (3 oz) Instant Jello Pudding mix (lemon) 1 cup orange juice 1 cup Wesson oil 4 eggs 1/3 cup orange juice 2/3 cups sugar Put all ingredients in bowl and beat until smooth. Pour into greased bundt pan. Bake at 350 for about 45-55 minutes. After cake has cooled for 5 minutes, pour over it a mixture of 1/3 cup orange juice and 2/3 cups sugar and leave until all is absorbed. Removed from pan.
47: PUMPKIN ROLL 3 eggs (beat on high for 5 minutes) 1 cup sugar 2/3 cup canned pumpkin 3/4 cup flour 1 tsp. baking powder 2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. salt 1/2 tsp. nutmeg 1/2 cup chopped walnuts Fold in everything. Place a fitted piece of wax paper on cookie sheet and grease. Pour mixture on paper. Sprinkle with cup chopped walnuts. Bake at 375 for 15 minutes. Immediately turn out on towel sprinkled with powdered sugar. Start at end and roll. Let cool, unroll, fill, roll and freeze.
48: PUPPY CHOW 1 cup milk chocolate bits 1/2 cup creamy peanut butter 1/2 cup margarine 6 cups wheat chex cereal 1 1/2 cups 10X confectioners sugar Melt chocolate, peanut butter and margarine together until smooth. Put cereal in large bowl w/lid. Pour choc. mixture over it until well coated. Sprinkle sugar over cereal mixture. Put lid on bowl and shake well. Refrigerate until cool..
49: ROASTED NEW POTATOES from the kitchen of Anne Smith 1 lbs. unpeeled red potatoes 1 Tbs. olive oil 1 tsp. salt tsp. paprika tsp. dried rosemary 1/8 tsp. pepper 1 clove garlic (I usually double all ingredients) Clean & cut potatoes. Steam over boiling water 5-8 minutes. Place potatoes in greased pan. Combine all other ingredients and pour over potatoes (use brush). Bake at 375 for 10 minutes or until tender and brown.
50: REESES PEANUT BUTTER CAKE from the kitchen of Meemee 1 Duncan Hines Butter Recipe Fudge cake mix 1 lg. package vanilla pudding (cook n serve) 12 Reeses peanut butter cups (sometimes I throw in a few extra) 6 -12 oz. choc chips (I use the whole bag to make more icing) 1/2 cup milk Pudding - Make pudding as directed on box but use about 1/2 cup less milk so pudding is a little thicker. Place hot pudding in bowl and cover with wax paper so skin doesn’t form. Place in frig for about 15 minutes. Then add chopped Reeses, stir and return to frig. I usually make this mixture the day before so it sets up before adding it to the cake. Cake – Make cake as directed on box. I use a 9 x 12 pan but can also use 2 9” rounds. After cake has cooled completely, slice in half so you have 2 layers. Put pudding mixture on bottom layer and place top layer over pudding. Frosting – Heat milk in microwave until it starts to boil. Pour about ’s of milk over chips in mixing bowl and beat until smooth and creamy. Add the remaining milk if mixture is not creamy enough. I usually heat the chips a little in the microwave to help soften them. I also usually use close to a whole bag of chips to make the frosting thicker. Spread icing on top of cake and refrigerate.
51: Meemee gave me this recipe in1984 & has been the family FAVORITE ever since
52: SCALLOPED POTATOES 1 (11 oz) can condensed cheddar cheese soup 1/2 cup chopped onion Freshly ground black pepper 4 large baking potatoes, scrubbed 1/2 cup shredded Cheddar cheese Preheat oven to 375. Grease a large casserole dish. In a medium mixing bowl, combine the Cheddar cheese soup, onions and black pepper. Slice the potatoes into inch slices. Arrange one layer of sliced potatoes in the bottom of the casserole dish. Spoon one layer of soup over the potatoes. Arrange another layer of potatoes and then more soup. Continue layering until all of the ingredients have been used. Sprinkle the Cheddar cheese over the top of the casserole.
53: SQUASH CASSEROLE 4 cups sliced yellow squash 1 cup thinly sliced onion 1/4 cup water 1 can cream of mushroom soup 1 tsp. salt 2 eggs, slightly beaten 2 cups shredded cheddar cheese 1 can French-fried onion rings In a 2 qt. glass casserole, microwave squash and onion in cup water on high for 10-12 minutes, until fork tender. Drain any excess water. Mix together soup, salt, eggs and cheese thoroughly, then stir into squash-onion mixture. Top with onion rings and microwave on high, uncovered, for about 10-12 minutes, or until set. Let stand 4-5 minutes before serving.
54: STRAWBERRY ORANGE SALAD From the kitchen of: Lori Park Red leaf & iceberg lettuce Strawberries Mandarin oranges Purple onion Almonds (browned in sugar) Dressing – equal parts of: Mayonaise Sugar Apple cider vinegar (I usually use 1/3 or 1/2 cup each based on size of salad) Place several tablespoons of sugar in frying pan with sliced almonds and stir until sugar dissolves and almonds are brown. Put lettuce in bowl and top with strawberries, mandarin oranges, chopped onion and almonds on top and toss with dressing
55: SWEET POTATO CRUNCH from the kitchen of Barbi Bozich 3 cups sweet potatoes, peeled, cooked, mashed 1/3 cup milk 1 cup sugar 1 tsp. cinnamon 1/2 cup + 3 Tbs. butter, melted and divided 1/2 cup brown sugar, packed 2 eggs beaten 1/4 cup all-purpose flour 1 Tbs. vanilla extract 1/2 cup pecans Combine sweet potatoes, sugar, 1/2 cup butter, eggs, vanilla and milk; mix well. Turn into a greased 2-quart baking dish. Combine remaining butter, cinnamon, brown sugar, flour and pecans together. Sprinkle brown sugar mixture over sweet potatoes. Bake @ 350 for about 25 minutes or until bubbly.
56: TIRAMISU TOFFEE TORTE CAKE: 1 pkg. pudding-included white cake mix 1 cup strong coffee – room temperature 4 egg whites 4 toffee candy bars (1/4 oz each) chopped fine FROSTING: 2/3 cup sugar 1/3 cup chocolate syrup 1/2 8 oz. pkg. cream cheese – softened 2 cups whipping cream 2 tsp vanilla 1 cup strong coffee – room temperature GARNISH: Chopped toffee candy bars or chocolate curls, if desired. Heat oven to 350. Grease and flour 2 9 or 8 inch round cake pans. In a large bowl, combine cake mix, 1 cup coffee and egg whites at low speed until moistened. Beat 2 minutes at high speed. Fold in chopped toffee bars. Spread batter in greased and floured pans. Bake at 350. Bake 9-inch pans 20-30 minutes, bake 8-inch pans 30-40 minutes – or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. In medium bowl, combine first 3 frosting ingredients, beat until smooth. Add whipping cream and vanilla; beat until light and fluffy. Refrigerate until ready to assemble. To assemble cake: Slice each layer in half horizontally to make 4 layers. Drizzle each side with cup coffee. Place 1 layer, coffee side up on serving plate, spread with cup frosting. Repeat with 2nd and 3rd layers. Top with remaining cake layer. Frost sides and top of cake with remaining frosting. Garnish with chopped toffee bars. Store in refrigerator. | My tongue is smiling
57: CAKE: 1 cup butter, softened 1 cup firmly packed brown sugar 2/3 cup sugar 4 eggs 2 tsp. vanilla 1/2 tsp. salt 2 cups all-purpose flour 1 12 oz. pkg Nestle Toll House Little Bits semi-sweet chocolate chips, divided FROSTING: 1 cup Nestle Toll House Little Bits semi-sweet chocolate, reserved from 12-oz. package. 3/4 cup butter, softened 1 1/2 cups sifted confectioners sugar 2 tsp. vanilla CAKE: Preheat oven to 350. Grease bottom of 15 x 10 x 1” baking pan. Line with waxed paper; set aside. In large bowl, combine butter, brown sugar and sugar, beat until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and salt, mix well. Gradually add flour. Stir in 1 cup Nestle Toll House Little Bits semi-sweet chocolate. Spread batter into prepared pan. Bake at 350 for 20-25 minutes. Cool completely. FROSTING: Melt over hot (not boiling) water, 1 cup Nestle Toll House Little Bits semi-sweet chocolate; stir until smooth. Set aside. In small bowl, combine butter and confectioners’ sugar; beat until creamy. Add melted chocolate and vanilla extract; blend until smooth. Loosen sides of cake. Invert onto lightly floured cloth. Peel off waxed paper. Trim edges of cake; cut cake crosswise into four 3 x 10 inch sections. Spread 3 slightly rounded tablespoonfuls Frosting on one cake layer. Top with second cake layer. Repeat layers of Frosting and cake. Frost entire cake with remaining Frosting. | TOLL HOUSE CAKE
58: 1 chocolate cake mix 1 box (3 oz) instant chocolate pudding mix 3/4 cup sour cream 1/2 cup water 1/4 cup salad oil 1/4 cup mayonnaise 4 eggs 3 Tbs. Amaretto 1 tsp. almond flavoring 1/2 cup chopped almonds (optional) 1 cup chocolate chips Mix all ingredients except chips. Fold in chips. Preheat oven to 350. Grease bundt pan and dust with cocoa. Bake for 50-55 minutes. Cool 10 minutes and unmold. Glaze warm cake. Glaze: 1 cup powdered sugar 3 Tbs. milk 1 tsp. almond flavoring or Amaretto | TRIPLE CHOCOLATE AMARETTO CAKE
59: VEGIE SALAD | from the kitchen of Theresa Alfano 1 red onion (chopped) 1 califlower (chopped) 1 broccoli (chopped) 1 cup cheese (shredded) 1 cup mayo cup sugar 4 tsp. vinegar Mix all together and chill several hours before serving.
60: CHOCOLATE CHIP CAKE From the kitchen of Aunt Betty 1 package (3 oz) Chocolate Instant Pudding 1 pkg. Duncan Hines chocolate cake mix 1 pkg. (12 oz) semi-sweet choc chips 1 cups milk 2 eggs Mix all ingredients except chips. Mix 2 minutes at medium speed. Mix in chips by hand. Put in greased bundt pan. Bake at 350 for 50-55 minutes. Cool for 15 minutes before removing from pan. Dust with powdered sugar.