COOKING HELP SITE

www.helpwithcooking.com

COCONUT PECAN PIE

1 Stick (1/2) Butter not marg.
11/2 Cups Sugar
1/2 Cup Buttermilk
1 Teaspoon Vanilla
4 Eggs
1 Cup Sweetened Coconut
1 Cup Pecans, chopped
1 Unbaked Deep Dish Pie Crust

Beat the first 6 ings. together. Add the pecans and pour into the unbaked pie crust. Bake on 375 for 55 minutes. If pie is getting to brown take some aluim. foil and put around the edge of the crust so it will not burn.

PIE GUARDS

Have you ever baked a apple or cherry or peach pie and have the crust get to brown before the pie is done. One simple trick is to take a alum. pie plate that you have saved and cut the middle out of it. Turn it upside down over the other pie and it will keep the edge of the crust from getting to brown and with the middle cut out the pie will still bake.

CRAB RANGOON

1 Pack Nasoya Won Ton Wraps
1 (8oz.) Pack Cream Cheese, softened
1 Pack or Can Of Imitation Crab Meat (8ozs.) found in seafood section

Chopped Green Onion (about 2-3 stems)
Garlic Salt to taste
Put all ings. except wraps in a bowl and mix or if using blender, blend until crab is in small pieces. Place one heaping teaspoon in the center of each won ton. If you put to much filling in it will cause them to explode. Dip your finger in water and put around the edges of the won tons. Fold over and seal. Fry in hot oil (375) for 30-60 seconds. The filling is already cooked so you just need to cook the skins. Do not let them scorch.

PEACH SAUCE

1Large Can Peaches (packed in juice or light syrup)
5 Tablespoons White Vinger
Honey or Sugar (to taste)
Drain peaches and set juice aside. Can save the juice to thin down sauce if it gets to thick. Put the peaches, vineger and honey in a blender and add about 1 Tablespoon of sugar or honey to get the right sweetness and sour taste you like. Blend until mixed. Can be used with rice or crab rangoons. Or can be used over ice cream.

CHOC. TURTLE CHEESECAKE

CRUST:


1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) or can use regular
1/3 Cup Marg. (melted)

FILLING:
3(8oz.) Packs Cream Cheese
1 Can Condensed Milk
1/2 Cup Sugar
3 Eggs
3 Tablespoons Lemon Juice
1 Tablespoon Vanilla
3/4 Cups Choc. Chips

TOPPING:
1/2 Cup Mini Choc. Chips
1/2 Cup Caramel Ice Cream Topping
1/2 Hot Fudge Ice Cream Topping
1/2 Cup Pecans (chopped)

Mix graham crackers together with the butter in a bowl. Press the crust into a spring form cake pan or a 13 x 9 pan. Put the crumbs 11/2 inches up the side of which ever pan you use. Beat the cream cheese until creamy. Add remaining ings. until combined well. Remove one cup of the filling and set aside. Melt choc. chips about one minute just until melted.
Mix them in with the 1 cup of filling. Pour half of the white filling in the crust then half of the choc. filling. Pour the rest of the white. Take a knife and gently swirl the colors together. Bake on 300 for 1hour and 15 minutes until the top is light brown and the edges are sit and it moves slightly. Cool and chill. Remove the outer ring if using a springform pan. Top outer edge and center with the 1/2 cup mini choc. chips and the 1/2 cup pecans. Drizzle melted choc. chips all over the top or use the hot fudge topping and last add the caramel and let drip down the sides of it.

SCALLOPED CORN

1 Can of Yellow corn, drained
1 Can of Cream Style Corn
1 Egg, Beaten
1 Tablespoon Sugar
1/2 Cup Cracker Crumbs
Paprika
Butter

Spray a 9 x 9 Baking dish. In a medium bowl mix the 2 cans of corn, the egg and 1 tablespoon sugar and 1/2 cup of cracker crumbs. Pour into the baking dish and put the sliced butter all over the top of corn. Sprinkle the paprika over all the top. Bake on 350 for 45 minutes.

CHOCOLATE DIP FOR FRUITS

1 Bag Chocolate Chips
1 Can Condensed Milk
1/2 Tablespoon Butter or Marg.

Put all ings. in a bowl and put on low heat and keep stirring the ings. so the chocolate will not burn until chips are melted. Good for dipping strawberries, pretzels, bananas, or marshmallows. Can be made in a small crockpot also.

PARMESAN TOMATOES

6 Tomatos
1/2 Cup Sour Cream
1/2 Cup Mayonnaise
1/4 Cup Grated Parmesan Cheese
1 Teaspoon Garlic Salt
1 Teaspoon Chopped Parsley
Juice of 1 Lemon


Cut the tomatoes in half crossways. Put in a sprayed baking dish cut side up. Combine remaining ings. blending well. Divide the mixture between the tomatoes, topping each half. Broil until bubbly.

RITZ PARMESAN CHICKEN

4 Boneless and skinless Chicken Breasts
1 Sleeve of Ritz Crackers, crushed
1 Stick of Butter
1/2 Cup Grated Parmesan Cheese, powdered kind

Wash the chicken and cut into 6 tenders. Pat dry. Crush the crackers and put in a medium plate. Add the cheese to these and mix good. Melt the butter in another bowl and then dip the chicken in the butter and then into the ritz mixture. Coat good. Press some into the chicken so it is well coated. Spray a cookie sheet or stone and put chicken on it. Bake in the oven on 350 for 20 minutes or until done. Do not let scorch. As these will scorch easy.

OLD TIME WAY TO POP CORN IN THE MICROWAVE

Remember when we used to pop regular popcorn in a skillet. If you are out of microwave popcorn and have a white or brown lunch paper bag you can make microwave popcorn in it. Just take around a 1/2 cup or less of regular popcorn. 1 tablespoon oil or can just leave oil out. Put in the bag and let it cover the bottom. If using oil in it shake it to coat all of it. Fold over the top 2 times. Lay it on it's side like you do microwave popcorn and let it pop. Use the popcorn setting on the mircowave. Or pop around 2 1/2 minutes. Watch or it will burn easy. You can add butter and salt and whatever after it has poped. Wach the steam and do not get burned.

CRESCENT ROLL MINI SANDWICHES

1 Roll of Crescent Rolls
Deli Ham, Roast Beef, or any type Deli Meats
Shredded or Sliced Cheese
Spaghetti Sauce
Pizza Sauce, BBQ Sauce
Pepperonis
Grilled Chicken
Taco Flavored Meat
Onions, Peppers
Peppers

You can use any of the above ings. in these. Take a roll of crescent rolls and make sure they are cold or they will get hard to handle. Take apart and lay one on a sprayed plate. Put whatever of the above ings. on it. About 2 Tablespoons. If using ham or roast beef dice it up first. Grilled chicken pull it apart. Fold over. Can fold from side to side or make them round as long as they are sealed. Crimp with a fork to hold in the ings. Bake on 350 for 15 minutes or until golden brown. Do not use any raw meat or fish or chicken in these. Can also have a dip to dip these in. These are so handy for snacks for the kids. They can be frozen in ziplock bags.
Can use:  Deli Ham and Mozzzarella Cheese
Roast Beef and peppers, onion and Mozzarella Sauce.
Cooked Ground Beef, Mozzarella and a small amount of spaghetti sauce.
Grilled chicken and BBQ Sauce.
Cooked Ground Beef, Pizza Sauce, Cheddar Cheese
Can also make them sweet by using canned fruit pie fillings.

WHEN TO SEASON CHICKEN

If you are like me you wash your chicken then dip it in a beaten egg and then in flour or some type of flour base. Then you season your chicken. But the best way to season chicken is to wash it ,then put your seasonings on it, then do the dipping. Always go light on the salt tho as you are putting it on before the breading.
Another thing about getting a good crust on chicken is not to fry it to high and not to put a lid on it when frying.
Sure it splashes grease all over the stove but don't you end up cleaning your stove anyway. When not putting a lid on the chicken it will let it get good and crispy. If you want a more softer steamed flavor then put a lid on it and fry on medium. The lid collects steam and then the steam drops down on the chicken and makes a more soft batter and not crispy.
I like to use Lawry's seasoned salt, but go very light and some black pepper to season my chicken or  just some chicken seasoning with some black pepper.
 Chicken is good to marinate it overnight. I always throw the marinate out and do not use it when I fry my chicken, as it is raw chicken that has been in it.

ITALIAN BISCUITS

2 Cups of Bisquick Mix
11/2 Cups Mozarella or Italian cheese, shredded
1-2 Tablespoon Italian Seasonings
1/2 Cup Milk
Melted Butter


Combine bisquick mix, cheese and the seasoning. Very slowly add the milk just until combined. Drop by teaspoons full on a sprayed baking sheet. Bake at 350 for 8-10 minutes or until light brown. Melt butter and put on top. Sprinkle cheese and some more italian seasoning on top of biscuits.

QUICK AND EASY GOULASH

1 Box of Elbow Macaroni
1Lb. Ground Chuck
1 Jar Spaghetti Sauce
1 Cup Frozen or Canned Corn
1 Bag of Shredded Mozzarella or Italian Cheese


Cook and drain the macaroni. Fry the ground chuck and drain off the fat. Leave in the skillet. In the skillet that you fried the ground chuck add the spaghetti sauce and frozen or canned corn(drained).  Add the macaroni. Let simmer. Serve with the cheese sprinkled over the top. Can be put in a crockpot and cook for 3 hours or until done.

MEATLOAF BURGERS

1lb. ground chuck
1/4 Medium Onion, grated or chopped fine
1/4 Cup Fresh Parsley, chopped or 2 Tablespoons dried
1/2 Cup Plain Breadcrumbs
1/4 Cup grated Parmesan Cheese
1 Large Egg, lightly beaten
3 Tablespoons Ketchup
11/2 Teaspoons Dijon Mustard
11/2 Teaspoons Worcestershire Sauce
Salt and Pepper
Hamburger Buns

Preheat the oven to 350. Spray a baking dish and set aside. In a medium bowl mix all ings. Mix until they are just combined. Do not overmix. Divide the mixute into 4 portions. Form each portion into a 4 inch patty. Place in baking dish and bake for 15 minutes flipping them over once. Put alium. foil over top of the dish. Bake until done and put on hamburger buns with lettuce, onion and mayo or can add a slice of cheese also.

ENGLISH PEA AND ASPARAGUS CASSEROLE

1 Can English Peas, drained
1 Can Asparagus, drained
2 Boiled Eggs, chopped
1 Sleeve of Ritz Crackers
2 Tablespoon marg., melted
1 Can of Cream of Mushroom Soup
1 Jar of Pimientos, drained
1 Medium Onion, chopped
1/2 Cup Chopped Celery

In a medium mixing bowl combine all ings. except Ritz crackers. Spray a casserole dish and put in the ings. In a small bowl  melt the marg.and put the ritz crackers in it and then  spread evenly over top of dish and bake for 30 minutes on 350.

PEA AND PIMENTO CASSEROLE

1 Bag (20)oz. English Peas, thawed and drained
8 oz. Can Water Chestnuts, chopped and drained, can leave out
1 Jar Diced Pimentos, drained
1 Cup Chopped Celery
1 Cup Chopped Onion
1/2 Cup Dry Bread Crumbs
1 Can of Cream of Mushroom Soup
2 Tablespoons Marg. melted

In a medium mixing bowl combine all ings. except the butter and breadcrumbs. Spoon mixture into a lightly sprayed baking dish. Melt butter and stir in the bread crumbs. Sprinkle over top of casserole and bake at 350 for 25-30 minutes or until lightly browned.

SALAMI TRIANGLES

1(3)oz. Cream cheese
1 Tablespoon Horseradish
2 Teaspoons Grated Onion
1/4 Teaspoon Tabasco Sauce
1/8 Teaspoon Cayenne Pepper
1/2 Lb. Thinly Sliced Genoa Salami

Blend all ings. together except the salami. Spread mixture on salami slices and stack 5 slices high. Ref. stack until they are firm. When ready to serve, cut each stack into 6 wedges and serve on toothpicks with pickled onions.

POTATO AND MACARONI CASSEROLE

1 Lb. Ground Chuck
1 Large Onion, diced
5-6 Large Potatoes, cooked and drained
2 Cups uncooked macaroni

3 Cans Tomato Soup
Salt and Pepper To Taste
Shredded Cheese To Taste

Cook the potatoes, drain and mash. Can add butter and milk if you like. Cook the macaroni until almost done. Drain. While macaroni is cooking fry the beef and onion together and drain off fat. Mix in the tomato soup. Mix meat and cooked macaroni together and put in a sprayed casserole dish. Mixture should be juicy. Add water or tomato juice if it is not. Mixture should be coated with soup. Put the mashed potatoes all over the top and bake on 350 for 30 minutes or until potatoes are light brown on top. Let sit 5 minutes before serving. Can sprinkle shredded cheese on top or mix some in with the macaroni.

CREAM CHEESE ROLLS

2 Cans Crescent Rolls
2 (8) oz. Packs of Cream Cheese, softened
11/4 Cups Sugar

1 Teaspoon Vanilla
1 Stick Butter, melted
1 Teaspoon Cinnamon
Spray a 13 x 9 Pan. Roll out one can of the cresceny rolls. Put in bottom of pan. Blend cream cheese with one cup sugar and vanilla. Spread over the rolls. Unroll second can of rolls and place over the cheese mixture. Pour melted butter over the top and sprinkle with cinn. and sugar. Bake on 350 for 30 minutes.

HARD CINNAMON CANDY

2 Cups Sugar
2/3 Cup Light Corn Syrup
3/4 Cup Water
1 Teaspoon Cinnamon Oil Flavoring
Red Food Coloring
Powdered Sugar

Mix first three ings. in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring until temp. reaches 310 degrees or until drops of syrup form hard, brittle treads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Cool and break into pieces. Dust with powdered sugar. Store in a airtight container.

SHERBET ICE-CREAM PIE

1 (8)oz. Pack of Cream Cheese, softened
1 (7)oz. Jar Marshmallow

1 Cup Sherbet Ice Cream, any flavor
2 Cups Cool Whip
1 (9 inch) Prepared Chocolate Crumb Curst

Combine the cream cheese and the marshmallow cream mixing at medium speed with a electric mixer until well blended. Add the shrebrt, mix well. Fold in the whipped topping. Pour into the curst and freeze until firm. Let unthaw a little before serving.

MOO-MOO CAKE

1 Box Yellow Cake Mix (Duncan Hines)
1 16oz. Carton Sour Cream
1/2 Cup Oil
1 Small Box Instant Vanilla Pudding
4 Eggs
1 Teaspoon Vanilla
1/3 Can Hershey Chocolate Syrup
1/2 Cup Chocolate Chips
Powdered Sugar
In a medium mixing bowl mix the cake mix, sour cream, oil, pudding, eggs and vanilla. Pour half of the batter into a greased and floured bunt pan. Add the 1/3 of the 16oz. of hershey syrup to the remaining batter and then add the chocolate chips. Mix. Add this to the pan and swirl by taking a spatula and going around once but do not touch the bottom of the pan. Bake at 350 for 45 minutes. Take out of pan when cool and dust with powdered sugar.

EASY STRAWBERRY DELIGHT

1 Lb. Strawberries In Juice, frozen
1 Large Bowl of Cool Whip
1 Store bought Angel Food Cake

1 Can Condensed Milk

Thaw out the strawberries. In a large bowl, stir the condensed milk, half of he cool whip and strawberries together. Pour just enough mixture over the bottom of along glass baking dish. on top of the mixture put bite size pieces of the cake. Pour the rest of the mixture on top. Spread out evenly. On top of that put the rest of the cool whip.

ALB. HONEY CAKE

11/4 Cup Honey
1 Cup Oil
2 Teaspons Instant Coffee
1/2 Cup +2 Tablespoons Boiling Water, dissolve the coffee in this
11/4 Cups Dark Brown Sugar
4 Eggs
4 Cups Self-rising Flour
1 Teaspoon Cinnamon
1 Teaspoon Mixed Spice
1 Teaspoon Ginger
1 Teaspoon Soda

Beat together the honey, oil, coffee and sugar. Beat in the eggs and the rest of the ings. Bake in a sprayed, shallow pan 12 x 10 x3 on 325 for 1 hour. Cake is done when toothpick comes out clean.

AUNT GEARL'S FRUIT COCKTAIL CAKE

1 Can(17)oz. Fruit Cocktail, undrained
2 Cups Flour
11/2 Cups White Sugar
1/2 Teaspoon Baking Soda

1/2 Cup Walnuts or Pecans, chopped
1 Teaspoon Salt
2 Eggs, beaten
1/3 Cup Packed Brown Sugar
1/3 Cup Flaked Coconut
1/2 Cup Chopped Nuts
1/2 Cup Butter or Marg.
1/2 Cup Evaporated Milk
1 Cup Sugar
1 Cup Raisins can leave these out

In a large mixing bowl mix flour, white sugar, baking soda and salt. Add eggs and fruit cocktail with the juice. Stir well by hand. Pour into a sprayed 13 x 9 pan. Combine brown sugar, coconut and nuts. Sprinkle over the batter and bake on 350 for 40 to 45 minutes or until done. Do not let it get real brown on top. Watch it. As the cake is cooling pepare the topping.
Topping: Slowly heat the evaporated milk, 1 cup of sugar, raisins and rest of the nuts until sugar dissolves and mixture boils. Pierce the cooled cake with a fork and cover the cake with the hot sauce.

EN'CLAIR CAKE

2 (3)oz. Boxes Instant Vanilla Pudding
3 Cups Milk
1 (8)oz. Bowl of Cool Whip

5 Tablespoons Butter or Marg.
1 Cup Sugar
1/3 Cup Milk
1 Cup Chocolate Chips
1 Teaspoon Vanilla
Graham Crackers

Line a glass 13 x 9 pan with graham crackers. Mix pudding, milk and cool whip. Use 1/2 the mixture. Pour over the crackers. Next add another layer of cracker and pour the rest of the pudding mixture over them. Mix the butter, milk and sugar. Boil 1 minutes. Remove from heat and add the chocolate chips and vanilla. Let cool and pour over the top of the cake. Spread evenly all over it.

CREAMY PECAN PIE WITH MERINGUE

3/4 Cup Sugar
3 Tablespoons Flour
1/2 Teaspoon Salt
3 Egg Yolks, save the whites
1 Cup Whole Milk
2 Tablespoons Butter or Marg.
1 Cup Pecans, chopped
1 Baked 9-inch Pie Crust

Meringue:
3 Egg Whites
6 Tablespoons Sugar

Combine the sugar, flour and salt in a medium saucepan and sit aside. In a separate bowl beat the egg yolks. Slowly add the milk to the eggs. Add the egg mixture to the dry ings. in the saucepan wisking to combine. Add the butter and cook over med. heat, stirring constantly until thickened. Cool completly and add the pecans. In another bowl beat the egg whites until foamy, adding the sugar 1 Tablespoon at a time until it is stiff. Fold half of the meringue into the cooled custard and then pour the custard into the baked and cooled pie shell. Spread remaining meringue over the filling, sealing to the edge of the crust. Brown in the oven at 350 for 10 minutes. Best if eaten the next day to allow flavor to combine.

BAKED SPAGHETTI AND MUSHROOM CASSEROLE

11/2 Lb. Ground Chuck or Turkey
1 Small Box Spaghetti Noodles
1 Tablespoon Marg.
1 Tablespoon Olive Oil

1 Cup Onion, diced
1 Cup Green Pepper, diced
2 Clove Garlic, minced
1 (8)oz. Pack Mushrooms, or Can, sliced
1 Can Diced Tomatoes, undrained
1 Can Cream of Mushroom Soup
1 Cup Sliced Black Olives
1/4 Cup Water
2 Cups Shredded Cheese, cheddar or morzzarella
1/2  Cup Parmesan Cheese, powdered kind
Salt and Pepper to taste

Cook the noodles and drain and run cold water over them and drain again. Sit aside. In a skillet brown the ground beef over medium heat. Drain off the fat. Put meat in a bowl and set aside. In the skillet put the onion, pepper and garlic and add the olive oil and butter and cook over medium heat for 4 minutes. Add the mushrooms and cook for 8 minutes or until most of the liquid has cooked out of the mushrooms. Next add the tomatoes, olives and ground beef. Season with the salt and pepper and cook all of this on low for 10 minutes.
Spray a 13 x 9 glass baking dish. Put half of the noodles in the bottom of the dish and then add a layer of meat mixture over all the noodles and then put a layer of the shredded cheese. Repeat the layers and then mix the can of soup with the water and mix well. Pour this evenly over the last cheese mixture and spread. Sprinkle the parmesan cheese over the top of the soup layer. Bake on 350, uncovered for around 35 minutes or until light and bubbly.

FEL. ROTINI PASTA SALAD

1 Box Rotini Pasta ,tri-colored box
1 Medium Onion, diced
1 Small Green Pepper, diced
1 Cucumber, diced
1 Tomato, diced and de-seeded
1/2 (16)oz. Bottle Zesty Italian Salad Dressing
Salt

Cook the rotini but do not let it get mushy. Run cold water over them so they will stop cooking. Drain. In a medium sized mixing bowl put the pasta, chopped onion and pepper. Pour half of the bottle of dressing over all of the mixture and mix well. Add salt to your taste. If a half bottle is not enough then use the whole bottle do not let it be to runny. Stir good and ref. Keep in ref. You can also add some finely shredded cheddar cheese to this if you like or just have a pack handy and add to each serving if they like to.
Best way to de-seed a cucumber is to just scrape it using a teaspoon. Or you can cut the seeds out. But if they are small scraping with a spoon is best.

RAD'S CUCUMBER'S

1 or 2 Cucumbers
1 Medium Onion
Balsamic Vinger
Olive Oil


Slice the cucumbers and onions. Put them in a medium bowl and pour the balsamic vinger and oil over them. Stir and let set. Keep ref. to keep crisp.

MASHED POTATO AND CREAM CHEESE CASSEROLE

8oz. Cream Cheese, softened
1 Cup French Onion Dip like Dean Brand in ref. section
2 Eggs, beaten
11/2 Cups Milk
11/2 Cups Water
1/2 Cup Marg.

3 Cups Instant Poato Flakes
Spray a 13 x9 glass pan and sit aside. In a medium size mixing bowl beat the softened cream cheese and the onion dip, eggs and milk until smooth. In a medium kettle combine the water and the marg. Bring this to a boil and then remove from the heat. Add the potato flakes and mix well. Next pour the potatoes into the cream cheese mixture. Beat until smooth. Pour into the sprayed glass baking dish. Cover with alum foil and ref. When ready to serve remove from the ref. for 30 minutes. Put in the preheated oven on 350 and bake for 30 minutes.

OLE TIME APPLE STACK CAKE

1/2 Cup Packed Brown Sugar
1 Stick Unsalted Butter
1 Large Egg, beaten
1/2 Cup Molasses
1/2 Cup Buttermilk
1 Teaspoon Vanilla
1/2 Teaspoon Nutmeg
2 Cups Flour


FILLING:
2 Cups Chopped Apples, finely chopped
1/2 Cup Water
1 Cup Packed Brown Sugar
11/2 Teaspoon Cinnamon

In a medium mixing bowl cream the sugar and the butter until light. Blend in the beaten egg and the molasses. Next add the buttermilk, vanilla and nutmeg. Slowly add the flour to the mixture. Spray 2 round cake pans. Pour batter into pans. Bake on 350 for 20 minutes. Cool and put on cake rack.
Filling:  Cook the apples in the water until tender. Add the sugar and bring to a boil until thick and syrupy. Put one of the layers on a cake plate. Spread some of the filling evenly over all the cake. Put the next layer on top and put the remaining filling over it. Store in ref. as apples will sour if cake is left out of ref. for to long.

RITZ CRACKER CHICKEN

2 Eggs, beaten
1 Cup crushed Ritz Cracker crumbs
1/2 Teaspoon Galic Salt
Pepper to taste

4 Skinless Chicken Breast Halves
1/2 Cup butter, cut in pieces

Preheat the oven to 350. Place the beaten eggs and cracker crumbs in two shallow plates or dishes. Mix cracker crumbs with galic salt and pepper. Dip chicken in the eggs then in the crumb mixture to coat. Arrange coated chicken in a 13 x 9 sprayed baking dish. Place pieces of butter around the chicken. Bake for 40 minutes or until chicken is no longer pink and the juice is clear or until done.

OLD TIME HOT DOG SAUCE

1Clove Garlic, Crushed
1 1/2 Tablespoons Cumin
1 Tablespoon Paprika
1 (8oz) Tomato Sauce
2 Medium Onions, chopped real fine
Salt to taste
Pepper to taste
1 Tablespoon Prepared Mustard
3/4 Cup Water
5 Hot Dogs, ground up
Potato Flakes or Crushed Crackers for thickening


In a skillet add the hamburger and all other ings. except the ground up hot dogs until brown.  Drain off grease. Add the ground up hot dogs and cook for 15 more minutes. You may need to add some more cumin at this time. Cook until thick. If the sauce is to wet can add some finely crushed crackers or potato flakes to make it thick. Keep warm until serving. Put leftovers in the ref. This can be frozen also.

MINI HAM AND SWISS SANDWICHES

After eating these at a baby shower I wanted to put this recipe online as these are so good you cant quit eating them. They are sort of expensive to make. You can find the split dinner rolls at Kroger or Walmart. I think they are made by Wonder or Sara Lee.

1 Pack (10)count Split Dinner Rolls (shaped like footballs)
1/2 Lb. Baby Swiss Cheese
1/2 Lb. or a pack thin cut Ham (three thin slices to each sandwich)
Dijon Mustard

In a 13 x 9 pan put each sandwich in it and bake them for around 10 minutes or until cheese melts. Watch or they will get hard. Cover with alum. foil. If the cheese is the long swiss then cut in half and use the half of piece to each sandwich.
Take the cheese and lay on top of 1/2 of roll. Put the ham over cheese. Put the dijon mustard on the other half of the roll and put in pan. Makes 10 mini sandwiches.
You can use the pack of round ham that is found in the deli. You want this to be thin. If using this put three thin slices to each sandwich.

ICED MOCHA LATTE

1/3 Cup Instant Coffee

1/2 Cup Boiling Water
1 (14oz.) Fat-free Sweetened Condensed Milk
1/2 Cup Chocolate Syrup
2 Cups Cold Water
4 Cups fat-free Milk
Place the coffee in a bowl and stir in the boiling water until dissolved. Wisk in the sweetened condensed milk, syrup and 2 cups cold water until combined. Pour the milk in a pitcher . Stir in the coffee mixture. Chill in the ref. for a hour. Serve over ice.

VANILLA ICED COFFEE

1/3 Cup Instant Coffee
1/3 Cup Sugar
1/2 Cup Boiling Water
1 (14oz.) Can Sweetened Condensed Milk
2 Cups Cold Water
4 Cups Milk low-fat
1 Tablespoon Vanilla

Place the coffee and sugar in a bowl and pour in the boiling water until dissolved. Wisk in the sweetened condensed milk and 2 cups cold water until combined. Pour the milk into a pitcher. Stirr in the coffee mixture and 1 tablespoon vanilla. Chill in ref. for about 1 hour. Serve over ice.

TORTILLA TOFFEE CANDY

Non-stick Cooking Spray
6 Fajita-size Flour Tortillas
1 Cup Butter
11/2 Cups Packed Light Brown Sugar
1 Teaspoon Cinnamon
11/2 Cups Milk Chocolate or Semi-sweet Chips

Line two baking sheets with foil and spray. Lay three of the tortillas flat on each pan and bake for 12-14 minutes or until golden brown and crispy. Do not let scorch. If large air pockets form pierce them with a knife and then get the air out with a spatula.
In a heavy kettle over medium heat  the butter, sugar and cinn. until melted. Stir often. Bring to a rolling boil and boil for 3 minutes stirring constantly. It willl be thick. Remove from the heat and quickly spread evenly over each tortilla with the back of a spoon. Some of the mixture will run down into the pan but that is ok. Bake in the oven for 6 minutes until each of the tortilla is bubbly. Some of the mixture will also run into the pan again. Remove from the oven and let stand for 2-3 minutes. Sprinkle each of the tortillas with the chocolate chips divided evenly among them. Let sit until the chips become shiny and melted. Can be put back into the oven for 1-2 minutes until the chocolate melts. Spread the chocolate over them all the way to the edges then sprinkle with chopped peanuts or cashews and press down slightly. Lossen the tortillas away from the toffee that has drained down in the pan with a knife. Place in the freezer until the chocolate hardens and then break in 2 inch jagged pieces like toffee. Break each one in half and then break into another half.

CHEDDAR CHEESE BALLS

1 Cup Butter, not marg. softened at room temp.

4 Cups(1lb.) Shredded Sharp Cheddar Cheese
2 Cups Flour
Sesame Seeds
Paprika
In a medium mixing bowl cream the butter and add the flour a little at a time. Use medium on the mixer. Add the cheese and mix well. Chill the dough for 1 hour. Shape into 1 inch balls. In two seprate dishes put some of the sesame seeds in one and the paprika in the other. Press each one of the balls in either one of the sesame seeds or paprika on one side only. Place 11/2 inches apart on a ungreased baking sheet. Chill for 1 hour. Make sure they are cold when you put them in the oven. Bake at 350 for 10 minutes. Do not let get brown. They will not look dry when done. Let cool. Can reheat them a little when ready to serve but can be eaten cold or hot.

PANKO CRUSTED GREEN TOMATOES

Canola Oil For Frying
3/4 Cup or more of Panko Bread Crumbs
11/2 Tablespoons Sesame Seeds can leave out
2 Medium Green Tomatoes, sliced about 1/4 in. thick
1 Egg, beaten
Salt and Pepper to taste
1/2 Cup Mayonnaise
1-2 Teaspoons Wasabi Paste, this is very hot

Stir the sesame seeds and panko together. Or you can leave the seeds out. Dip the tomatoes in the beaten egg and then in the panko mixture or panko crumbs. Put the oil in a heavy skillet to about 1/2 inch deep. Over medium heat let it get hot but not smoking as it will scorch the tomatoes. Drop the tomato slices in and do not crowd them. Fry for 3 to 4 minutes or until golden brown. Turn only once. Put on a paper towel and salt and pepper them.
To make the wasabi mayo mix some of the wasabi paste in with the mayo. This is very hot. You can use some hot sauce mixed in with the mayo instead of the wasabi paste. Use as a dip.

OLD TIME COOKING TIPS

Always stir rice with a fork.
Butter your biscuits while they are still hot.
When washing greens make sure you change them in water 4 times.
Garnish your spinach with boiled eggs or can scramble eggs in the spinach.
Add some butter to your gravey when done.
Use biscuits with chicken and use cornbread with vegs.
When browning meat always blot it with a paper towel before browning it.
Always add some salt to your cold water when boiling eggs to make shells come off good.
Never salt your pinto beans until they are almost done as they will not get done.
A peeled potato in a kettle of pinto beans will take care of gas. Make sure the potato does not cook up and remove it before eating beans.

HOW TO FIX CHICKEN FOR SALADS

Take your  skinless chicken breasts or chicken tenders and put some salt and pepper and a touch of garlic powder on them. Spray a cookie sheet or a small square baking dish. Put the chicken on it and put in the oven and bake covered with aluminum foil for 30 minutes on 350 or until done. This gives the chicken a better flavor than boiling it in water. You can use it like this in different kinds of chicken dishes.The flavor stays in the chicken and the drippings are also very flavorable. Just don't overcook. If you do use water and boil the chicken in it always add a little garlic powder to it as well as salt. This really does give it a good flavor also.

CREOLE STYLE BEANS

1/2 Lb. Bacon
1 Small Can Tomatoes(crushed)
2 Cans French-style Green Beans(drained)
11/2 Teaspoons Garlic Powder
1/2 Teaspoon Dehydrated Onion
1/2 Teaspoon Basil
1/2 Teaspoon Salt
1/2 Teaspoon Oregano
1/2 Teaspoon Pepper
2 Slices Bread (toasted and grated)

Fry the bacon until it is crisp. Toast the bread. In a bowl, stir together the tomatoes and drained green beans. Add the bacon, garlic, onions, basil, salt, oregano and pepper. Mix well. Pour into a sprayed 13 x 9 baking dish
and top with the bread crumbs. Bake on 350 for 50 minutes.

FRENCH BEAN AND SHOE PEG CORN CASSEROLE

1 Large Can French Style Green Beans, drained
1 Can Shoepeg Corn, drained
1 Can Cream of Celery Soup
1/2 Cup Sour Cream
1/2 Cup Chopped Onion
1/2 Cup Grated Sharp Cheddar Cheese

Mix together and place in a sprayed casserole dish.
Mix 1 stick melted marg. with 1 sleeve of Ritz crackers, crushed. Put these over the top of the casserole. Bake at 350 for 30 minutes.

MONKEY BISCUIT BALLS

1 Cup Sugar (white or brown)
1 Teaspoon Cinnamon
1/2 Cup Nuts, chopped can leave them out
1 Can (10) Count Ref. Flaky Biscuits
1/2 Stick Butter, melted
Preheat oven to 350. Combine cinn. sugar and nuts. Seprate biscuits into quarters. Roll each quarters into balls. Dip balls into melted butter and then into sugar. Place 4 pieces into a sprayed muffin cup. Bake for 15 minutes. Serve warm.

NUTTER- BUTTER COOKIE PUDDING

3 Cups Milk
3 Large Eggs
3/4 Cup Sugar
1/3 Cup Flour
2 Tablespoons Butter or Marg.
2 Teaspoons Vanilla Extract
5 Medium Ripe Bananas
1 (1)lb. Pack Nutter Butter Cookies
2 Cups Cool Whip

In a kettle put in the milk, eggs, sugar and flour. Whisk over medium heat constantly for 15 minutes or until thickened. Remove from heat and stir in butter and vanilla until butter is melted. Fill a large bowl with ice and put the kettle in it or put in ref. until it is chilled around 20 minutes. Cut the bananas into 1/4 inch slices and the nutter butters into 1/3rds. Spoon 1/2 of the mixture into a glass bowl. Top with bananas and cookies. Spread the rest of the mixture over the bananas and cookies. Top with the cool whip. Cover and chill for 24 hours.

FRIED APPLES WITH SPICES

2 1/2 Cups Apple Juice
4 Large Golden Delicious Apples, unpeeled and cut into wedges
3 Tablespoons Cornstarch
1 Teaspoon Cinnamon
1/4 Teaspoon Allspice
5 Tablespoons Sugar


In a large skillet, combine the apple juice and sliced apples. Heat on medium until apples are fork tender, turning often for even cooking. Be careful not to overcook the apples. Remove apples from juice with a slotted spoon and place in large bowl.
In another bowl, combine all dry ings. and stir with a wire whisk until well blended. Pour hot apple juice into dry mixture. Whisk until all the lumps are gone. Pour this mixture back into the skillet and heat on medium whisking constantly until they are bubbly and thick. Remove from heat and put the apples in the sauce and coat each one with the sauce.

GROUND BEEF GOULASH

1/4 Teaspoon Garlic Powder
1/4 Teaspoon Black Pepper
1/2 Teaspoon Salt or more to taste
3 Tablespoons Soy Sauce
2 Bay Leaves
2 Tablespoons Italian Seasoning
2 (15)oz. Cans Diced Tomatoes
2(15)oz. Tomato Sauce
3 Cups Water
3 Cloves Garlic, chopped
2 Large Onions, chopped
2 Lb. Ground Chuck
2 Cups Elbow Macorni, uncooked
1 Cup Frozen Mixed Vegs. or Frozen Corn, if using canned drain it

In a skillet brown the ground chuck and onions and garlic. Fry until meat is no longer pink. Drain off the grease. Put this in a pot and add the rest of the ings. except the maccorni. Let cook for 20 minutes with lid on. Put the  macaroni in and let cook for around 15 more minutes or until macaroni is soft. Keep lid on. Remove from stove and take out the bay leaves. Let sit for 15 minutes. Serve.

GERMAN CHOC. CHEESE CAKE

1 Box Dunchan Hines German Chocolate Cake Mix make according to directions on box for 13 x 9 pan.
2 (8)oz. Boxes Cream Cheese
11/2 Cups Granulated Sugar
4 Eggs, lightly beaten

FROSTING:
1 Cup Granulated Sugar
1 Cup Evaporated Milk
1/2 Cup Butter, cubed do not use marg.
3 Egg Yolks, lightly beaten
1 Teaspoon Vanilla Extract
2 1/2 Cups Coconut
1 1/2 Cups Chopped Pecans




DIRECTIONS:

Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour half of the cake batter into a sprayed 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour. For frosting, in a saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.

STRAWBERRY SODA CAKE

1 Box of Strawberry Cake Mix (Dunchan Hines)
1 1/3 Cup Strawberry Soda use this for the water in the cake
3 Eggs
1/3 Cup Veg. Oil
1 (16)oz. Plain or Strawberry Cool Whip or Cool Whip Frosting(recipe below)
1-2 Lbs. Fresh Strawberries (sliced)

In a large mixing bowl add the cake mix, eggs, oil and strawberry soda. Mix until smooth. Pour into 2 sprayed round cake pans. Bake according to the directions on box for the round pans. Remove cakes from oven and let cool 15 minutes in the pans. Remove out of pans to a wire rack and let cool completely. Put one layer on a plate and frost with cool whip around the side and on top. Take the slice strawberries and put on top of the cool whip. Next add the other layer and frost it. Put the sliced strawberries on top of it. Put a whole strawberry in the middle for garnish. If using the cool whip frosting you can still add the strawberrys on top of the frosting. Can finding the strawberry pudding at walmart or kroger.

Strawberry Cool Whip Frosting
1 (4)oz. Strawberry Instant Pudding  Mix use dry
1/4 Cup Powdered Sugar
1 Cup Milk
8oz. Bowl of Cool Whip

In a mixing bowl add the pudding mix and powdered sugar and milk. Mix on low until blended. Let stand in bowl for 4 minutes. Then fold in the cool whip. Frost cake with this instead of the plain cool whip. Keep cake ref.

EASY BBQ SANDWICHES

2-4 Frozen Boneless, Skinless

2-4 Frozen Boneless and Skinless Chicken Breasts
3/4 Cup Ketchup
1 Tablespoon + Teaspoon Vinegar
1/2 Cup Brown Sugar
Place the chicken breasts in your crockpot. Mix the ketchup and brown sugar and vinegar together and pour over the chicken. Cook on hig for3-4 hours. When don remove from crockpot and shred with a fork. Keep on warm in crockpot until ready to serve. Serve on a  bun.

NASHVILLE NEEDS DISPOSABLE GLOVES

If anyone that reads this blog would have any boxes of disposable gloves. They are really needing them down in Nashville. My son is helping in the flood relief team and he says that they just don't have enough gloves to go around. Most of this water has been in the homes for 4 days. They are ripping up carpets that has 1 inches or more of water still under the carpets and pads. The gloves rip real fast with so much being handled. So if you know anyone that lives in Nashville or is going that way take some boxes of gloves with you.  If you don't have a box and just have some put them in ziplock bags and give them to the people. This may not seem much to some people but to them it means alot. Go online to facebook and type in : I Survived The Nashville Monsoon of May 1st. It has different groups that are helping out on the site.

CREAM CHEESE CHICKEN CASSEROLE

8 oz. Cream Cheese
1/2 Cup Sour Cream
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1/2 Cup finely Chopped Onion
6 Cups Diced Cooked Chicken Breasts
1 Regular Roll of Ritz Crackers
1/2 Butter or Marg. melted

Soften the cream cheese and put in a medium mixing bowl. Add the soups and sour cream and onion. Next stir in the cooked chicken. Spray a 13 x 9 baking dish. Pour the mixture into it. Put the crackers in a ziplock bag and crush. Put in a bowl and add the butter to them. Sprinkle over all the chicken mixture and bake uncovered on 350 for 20 minutes. Watch and don't let the crackers burn on top.

SNOWTOP COOKIES

1/2 Cup Veg. Oil
11/4 Cups Quick Cooking Oats
1 Box of Pillsbury White Cake Mix
2 Eggs
2 Teaspoons Vanilla (if you have the clear kind use it)
1/2 Cup Walnuts Or Pecans, finely chopped
Powdered Sugar


Preheat the oven to 350. Combine the oil and oats. Let stand for 5 minutes. Stir in the cake mix, eggs and vanilla until it is well blended. Fold in the nuts. Form into 1-inch balls and place them about 2 inches apat on a sprayed cookie sheet. Bake for 10-12 minutes. Remove to a cooling rack and wait until slightly cool and then roll in the powdered sugar.

CORNBREAD MUFFIN BITES

With the green onions coming in. These are so good to make. But make sure that you cut the onions up real fine. You can also make these in the regular sized muffin pans. I do not like to fill them up to the top tho as it makes them to thick.

2/3 Cups flour
1/2 Cup corn meal
1 Tablespoon Sugar
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Sour Cream
1/4 Cup Thinly Sliced Green Onion
1 Cup Cream-style Corn
1 Large Egg, beaten

Combine the flour, meal and sugar in a medium mixing bowl. In another bowl combine the remaining ings. Stir with a wisk. Then add this mixture to the flour mixture stirring just until moistened. Spray 2 miniature muffin pans. Pour batter into each one and bake on 350 for around 10-12 minutes. Cool and flip out on a plate. Serve.

NASHVILLE FLOODING

After going on facebook and seeing all the pictures at "I survived the great Nashville monsoon of May 1st". It is so unreal to believe that all of this water could be in Nashville, Tn.
 How many times I have drove down I40 and would not never in so many years believe I would see it covered in water and cars everwhere. There is no water no where that is near Blue Hole Road on the interstate. This just shows what can happen with rain.
 Nashville sits down in a valley and most of all the snow and rain goes around it. I have been everywhere in Nashville and the areas around it and can't believe it is most all under water.
 Operland hotel with water in it. It is so beautiful that you think it looks like what a touch of heaven will look like with all of the pretty flowers and trees.
My son said that maybe the rain has even caused some flooding down in the Amish country. I hope they have not worked hard and got most of their gardens put out yet.
We all need to pray for the people as most of them may not have flood insurance as there is never that much rain to cause flooding.
 I know a lot of our friends don't have any and they have businesses and don't have any for them.
 I have been thru two floods. You just get out with your life. You lose most everything. No time to grab your photos, clothes or furniture or important papers. Some things is like in a fire they can never be replaced.
You can gut your house and still ten years later be sweeping flood mud or vac. dried flood mud from your carpets even tho you put down new. It just keeps coming out of the walls. You just can't get rid of it.
 If anyone goes to help with the clean up make sure you wear some kind of rubber or plactic gloves. My mom get real sick from handling some of our things without gloves on and almost died back then. They never had the disposable gloves to wear back then. I guess people just don't think to wear them.
Anybody that can needs to lend a helping hand down there.
A lot of the dogs and cats have been misplaced and needs to be feed so don't forget about them. Take them in and help feed them.
 I am sure you can get a picture of them, if you find any, on one of the tv stations website or on facebook and may help brighten a childs eyes with a found pet after losing their home or toys.