5 Quarts Chilled Water
3 Cups Sugar
1 Tablespoon Lemon Extract
1 Tablespoon Citric Acid can get at a health food store
Fresh Lemon, Lime or Orange Slices
In a punch bowl or large container combine water, sugar, lemon extract, and citric acid. Stir until sugar is all dissolved. Then add citrus slices to float in the punch (must do this). Do not use a plastic ladle to stir with or the acid will ruin it.
Saturday, September 24, 2011
APPLE PUDDING CAKE
2 Cups Sugar 1/2 Cup Marg. softened
2 Eggs
4 Large apples, shredded
2 Cups Flour
2 Teaspoons Baking Soda
2 Teaspoons Cinnamon
1Teaspoon Nutmeg
½ Teaspoon Salt
½ Cup Chopped Nuts
Cream sugar, margarine, eggs and apples. Add dry ingredients and nuts. Bake at 350 for 35 minutes in a greased 9 X 13 baking dish.
Pudding Sauce
1 Cup Butter
2 Cups Sugar
1 Cup Half & Half
Cook until slightly thick and sugar is dissolved (approximately 8-10 min). Cool a little then add 1 teaspoon vanilla. Pour over sliced pieces of the cake.
2 Eggs
4 Large apples, shredded
2 Cups Flour
2 Teaspoons Baking Soda
2 Teaspoons Cinnamon
1Teaspoon Nutmeg
½ Teaspoon Salt
½ Cup Chopped Nuts
Cream sugar, margarine, eggs and apples. Add dry ingredients and nuts. Bake at 350 for 35 minutes in a greased 9 X 13 baking dish.
Pudding Sauce
1 Cup Butter
2 Cups Sugar
1 Cup Half & Half
Cook until slightly thick and sugar is dissolved (approximately 8-10 min). Cool a little then add 1 teaspoon vanilla. Pour over sliced pieces of the cake.
CREAM CHEESE TOFFE DIP
8oz. Cream Cheese, softened
3/4 Cup Brown Sugar
1/4 Cup White Sugar
1 Teaspoon Vanilla
Dash Salt
3/4 Cup Toffee Pieces
Beat your cream cheese until nice and smooth. Add all other ingredients but the toffee. Beat until its nice and glossy looking. About 2 minutes. Pour in your toffee bits. Mix just until combined. Serve with fresh fruit. Strawberries, bananas, apples, pineapple.
3/4 Cup Brown Sugar
1/4 Cup White Sugar
1 Teaspoon Vanilla
Dash Salt
3/4 Cup Toffee Pieces
Beat your cream cheese until nice and smooth. Add all other ingredients but the toffee. Beat until its nice and glossy looking. About 2 minutes. Pour in your toffee bits. Mix just until combined. Serve with fresh fruit. Strawberries, bananas, apples, pineapple.
Sunday, September 18, 2011
EASY PUMPKIN MUFFINS
1 Box Yellow Cake Mix
1 Small Can Pumpkin
In a bowl put the cake mix in it. Next add the pumpkin. Combine good with a electric mixer. Spray your muffin pans and add this mix to them. Bake for 25 minutes on 350 until done.
1 Small Can Pumpkin
In a bowl put the cake mix in it. Next add the pumpkin. Combine good with a electric mixer. Spray your muffin pans and add this mix to them. Bake for 25 minutes on 350 until done.
SOUTHERN TOMATO GRAY
Heat one tbsp. bacon drippings and one tablespoon olive oil. Add two tablespoons flour and stir constantly until floured starts to turn golden brown. Add one pound diced fresh or canned tomatoes or can use a half can or more of tomato juice.Keep stirring until tomatoes and flour mixture are well incorporated. Add liquid. You can add water or stock. Chicken stock is good. Add as much as you need to achieve the desired consistency. Around 2 cups. Keep stirring until the gravy is smooth. Taste for seasoning and adjust. If the tomatoes are acidic, add a little honey to balance along with salt and fresh ground black pepper. Good over meats or hot biscuits.
PECAN BARS
3/4 Cup Butter
3 Cups Sifted Plain Flour
3/4 Cup Sugar
1/2 Teaspoon Baking Powder
2 Eggs
Rind of one Lemon
Grease and flour two 9X9X2 inch pans. Cream butter and sugar; add eggs and lemon rind and beat well. Sift together flour and baking powder; add to creamed mixture and beat well. Chill dough until firm. Press the dough in the bottom of the pans. The dough will be about 1/8 inch thick. Prick all over with a fork. Bake for 12 to 15 minutes in a 375 degree oven until the dough looks half done. Remove and follow instructions for Pecan Topping.
Pecan Topping
1 Cup Butter
1 Cup Honey
1 Cup Light Brown Sugar, packed
3 Cups Pecans, Chopped
Put butter, sugar and honey in a deep, heavy saucepan; boil and stir constantly for 5 minutes. Remove from heat. Cool slighty and add cream and pecans, mix well. Spread the topping evenly over the surface of the partially baked sugar dough with a buttered wooded spoon or flexible spatula. Bake in a preheated 350 degree oven for 30 to 35 minutes. Cool and cut into 1 x 2 inch bars.
3 Cups Sifted Plain Flour
3/4 Cup Sugar
1/2 Teaspoon Baking Powder
2 Eggs
Rind of one Lemon
Grease and flour two 9X9X2 inch pans. Cream butter and sugar; add eggs and lemon rind and beat well. Sift together flour and baking powder; add to creamed mixture and beat well. Chill dough until firm. Press the dough in the bottom of the pans. The dough will be about 1/8 inch thick. Prick all over with a fork. Bake for 12 to 15 minutes in a 375 degree oven until the dough looks half done. Remove and follow instructions for Pecan Topping.
Pecan Topping
1 Cup Butter
1 Cup Honey
1 Cup Light Brown Sugar, packed
3 Cups Pecans, Chopped
Put butter, sugar and honey in a deep, heavy saucepan; boil and stir constantly for 5 minutes. Remove from heat. Cool slighty and add cream and pecans, mix well. Spread the topping evenly over the surface of the partially baked sugar dough with a buttered wooded spoon or flexible spatula. Bake in a preheated 350 degree oven for 30 to 35 minutes. Cool and cut into 1 x 2 inch bars.
LEMON DIP FOR APPLES
1 Small Box Instant Vanilla Pudding use dry do not make
4oz. Lemon Yogurt (Yoplait Whips Lemon Burst)
8oz. Sour Cream
Juice of one Lemon
Mix all ings. together and chill before serving.
4oz. Lemon Yogurt (Yoplait Whips Lemon Burst)
8oz. Sour Cream
Juice of one Lemon
Mix all ings. together and chill before serving.
HAMBURGER SAUSAGE PATTIES
This is a very ole time recipe. These are very good and a quick meal.
1 Lb. Ground Chuck
1 Lb. Ground Sausage (Jimmy Dean)
1 Teaspoon Seasoned Salt
Mix together and form into 6 patties of equal size.
Heat a large skillet. Cover the bottom with oil. Place the patties in the skillet. Don’t crowd. They’ll shrink down some. If the patties don’t sizzle when placed in the pan, then the pan isn’t hot enough. Brown well on both sides. Remove and set aside.
Gravy:
1/4 to 12 Cup Flour
1 Quart Beef Stock
1/2 to 1 Teaspoon Seasoned Salt
In the skillet cook the patties until done. Save the grease. Add enough flour in the skillet to soak up the grease. Keep stirring until the grease and flour is incorporated and the flour browns to your liking. Slowly add the liquid wisking constantly until all the liquid has been added. Keep stirring or whisking constantly until the gravy starts to thicken. Add the patties back into the skillet and cover and simmer for 30 minutes. May need to add more salt.
1 Lb. Ground Chuck
1 Lb. Ground Sausage (Jimmy Dean)
1 Teaspoon Seasoned Salt
Mix together and form into 6 patties of equal size.
Heat a large skillet. Cover the bottom with oil. Place the patties in the skillet. Don’t crowd. They’ll shrink down some. If the patties don’t sizzle when placed in the pan, then the pan isn’t hot enough. Brown well on both sides. Remove and set aside.
Gravy:
1/4 to 12 Cup Flour
1 Quart Beef Stock
1/2 to 1 Teaspoon Seasoned Salt
In the skillet cook the patties until done. Save the grease. Add enough flour in the skillet to soak up the grease. Keep stirring until the grease and flour is incorporated and the flour browns to your liking. Slowly add the liquid wisking constantly until all the liquid has been added. Keep stirring or whisking constantly until the gravy starts to thicken. Add the patties back into the skillet and cover and simmer for 30 minutes. May need to add more salt.
SAUSAGE AND VIDALIA ONIONS AND TOMATOES
2 Tablespoons Olive Oil
11/2 Lbs. Italian-style Sausage Links
1 Medium Vidalia Onion cut in slices then halved
1 Clove Garlic, minced
1(28oz.) Can Chopped Tomatoes
2 Tablespoons Chopped Fresh Basil
1/2 Teaspoon Salt
1/4 Teaspoon Freshly Ground Pepper
6 Cups Cooked Rice
Heat olive oil in large pan over medium heat. Add sausage. Brown on both sides – about 5 minutes per side. Remove the sausage to a cutting board and cut into 1-inch pieces. Return the sausage to the pan. Add onion and garlic. Cook for 4 minutes. Add tomatoes, chopped basil, salt and pepper. Simmer for 5 minutes. Serve over basmati rice.
11/2 Lbs. Italian-style Sausage Links
1 Medium Vidalia Onion cut in slices then halved
1 Clove Garlic, minced
1(28oz.) Can Chopped Tomatoes
2 Tablespoons Chopped Fresh Basil
1/2 Teaspoon Salt
1/4 Teaspoon Freshly Ground Pepper
6 Cups Cooked Rice
Heat olive oil in large pan over medium heat. Add sausage. Brown on both sides – about 5 minutes per side. Remove the sausage to a cutting board and cut into 1-inch pieces. Return the sausage to the pan. Add onion and garlic. Cook for 4 minutes. Add tomatoes, chopped basil, salt and pepper. Simmer for 5 minutes. Serve over basmati rice.
JALAPENO CHEDDAR CORNBREAD FITTERS
1/3 Cup Sour Cream
1 Egg
1 Tablespoon Pickled Jalapeno slices, minced
1 Cup White Cornmeal
1/2 Teaspoon Salt
1 Cup Shredded Cheddar Cheese
1 Tablespoon Sugar
Mix sour cream and egg together. Add jalapeno, salt sugar and cheese and stir. Add cornmeal. Stir until cornmeal is moistened, add more liquid milk or water if needed. The batter should be thick. Heat an iron skillet and add one inch of oil. Drop the batter by tablespoonfuls into the hot grease and flatten down witht he back of a spoon. Don't crowd them in the pan. Turn after 3 or 4 minutes or when brown. Remove from pan after both sides are brown and drain on paper towl. Sprinkle with salt while still warm.
1 Egg
1 Tablespoon Pickled Jalapeno slices, minced
1 Cup White Cornmeal
1/2 Teaspoon Salt
1 Cup Shredded Cheddar Cheese
1 Tablespoon Sugar
Mix sour cream and egg together. Add jalapeno, salt sugar and cheese and stir. Add cornmeal. Stir until cornmeal is moistened, add more liquid milk or water if needed. The batter should be thick. Heat an iron skillet and add one inch of oil. Drop the batter by tablespoonfuls into the hot grease and flatten down witht he back of a spoon. Don't crowd them in the pan. Turn after 3 or 4 minutes or when brown. Remove from pan after both sides are brown and drain on paper towl. Sprinkle with salt while still warm.
EASY NO RISE ROLLS
1 Pack Yeast (2 1/4 Teaspoons)
2 Cups Warm Water
4 Cups Self-rising Flour
1/4 Cup Sugar
11/2 Sticks Butter, melted
Add yeast to water and let it bloom.
Add remaining ingredient to the bowl, after the yeast has bloomed, adding flour last. Mix and pour into greased muffin tins.Makes20 rolls out of this batch.This doesn’t make a light and airy yeast roll. It’s a little bit denser but has a great taste.Bake at 400 degrees for 20 minutes.
2 Cups Warm Water
4 Cups Self-rising Flour
1/4 Cup Sugar
11/2 Sticks Butter, melted
Add yeast to water and let it bloom.
Add remaining ingredient to the bowl, after the yeast has bloomed, adding flour last. Mix and pour into greased muffin tins.Makes20 rolls out of this batch.This doesn’t make a light and airy yeast roll. It’s a little bit denser but has a great taste.Bake at 400 degrees for 20 minutes.
COME BACK SAUCE FOR ANYTHING
Like up here in Ky. some states have different sauces they use to dip stuff in. We all love to dip french frys in Kraft Mayo. We love to dip our frys also in a Wendy's Frosty. In Miss. they have a sauce they use on just about everything. It is good on frys on burgers or just dip bread into it. It is very easy make.
1 cup Mayo (Dukes or Kraft)
1/4 Heniz Ketchup
1/4 Cup Chili Sauce
1 Heaping Teaspoon Dijon Mustard
1 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
2 Teaspoons Worcestershire Sauce
11/2 Teaspoons Ground Black Pepper
1/4 Teaspoon Tabasco Sauce
1//4 Cup Light Olive Oil
Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors blend.
Here is a simple type to make to see if you like it.
Blend equal amounts of ketchup with equal amounts of mayo and then add 21/2 teaspoons ground pepper and stir it up good. If you want to you can even just mix up 1 teaspoon of mayo and 1 teaspoon ketchup with 1 teaspoon pepper. The pepper is what flavors it. You may not like this sauce and just make up a small amount to see if you do or you can use the first recipe. It is so good. Alsmost like thousand island dressing.
1 cup Mayo (Dukes or Kraft)
1/4 Heniz Ketchup
1/4 Cup Chili Sauce
1 Heaping Teaspoon Dijon Mustard
1 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
2 Teaspoons Worcestershire Sauce
11/2 Teaspoons Ground Black Pepper
1/4 Teaspoon Tabasco Sauce
1//4 Cup Light Olive Oil
Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors blend.
Here is a simple type to make to see if you like it.
Blend equal amounts of ketchup with equal amounts of mayo and then add 21/2 teaspoons ground pepper and stir it up good. If you want to you can even just mix up 1 teaspoon of mayo and 1 teaspoon ketchup with 1 teaspoon pepper. The pepper is what flavors it. You may not like this sauce and just make up a small amount to see if you do or you can use the first recipe. It is so good. Alsmost like thousand island dressing.
PUMPKIN DESSERT
1 (18.25 ounce)Box Yellow Cake Mix
1/3 Cup Butter or Marg., melted
1 Egg
1(29oz.) Can Pumpkin
1/2 Cup Brown Sugar
2/3 Cup Milk
3 Eggs
2 Tablespoons Pumpkin Pie Spice
1/4 Cup Butter, chilled
1/2 Cup Regular Sugar
3/4 Cup Walnuts Or 1 small pack
Preheat oven to 350. Spray a 9 x 13 baking dish. Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended. Spread mixture in the bottom of the baking dish. In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice mix. Mix well and pour this mixture over cake mix mixture in the baking dish. In a small bowl with a pasty blender, or food processor, combine chilled butter and the regular sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all. Bake 45 to 50 minutes until golden on top.
1/3 Cup Butter or Marg., melted
1 Egg
1(29oz.) Can Pumpkin
1/2 Cup Brown Sugar
2/3 Cup Milk
3 Eggs
2 Tablespoons Pumpkin Pie Spice
1/4 Cup Butter, chilled
1/2 Cup Regular Sugar
3/4 Cup Walnuts Or 1 small pack
Preheat oven to 350. Spray a 9 x 13 baking dish. Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended. Spread mixture in the bottom of the baking dish. In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice mix. Mix well and pour this mixture over cake mix mixture in the baking dish. In a small bowl with a pasty blender, or food processor, combine chilled butter and the regular sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all. Bake 45 to 50 minutes until golden on top.
Wednesday, September 14, 2011
MANDARIN ORANGE DESSERT
This is a real old WW recipe that is still so good and easy made.
1 Container (16oz.) Small-curd Cottage Cheese
1 Box (four serving size) Orange Jello, regular or sugar free
1 Can(15oz.) Mandarin Oranges, well drained
1 (8oz.) Bowl Cool Whip regular or sugar free
1/3 Ba(10oz.) Mini Marshmallows
1/2 Cup Chopped Pecans, use only if you like
Combine container of cottage cheese with the orange jell-o packet. Stir until well mixed.
Add in the well-drained can of mandarin oranges and the tub of Cool Whip. Stir.
Now stir in the marshmallows and pecans. Store in the refrigerator and allow to get nice and cool. If you were to eat it right away, it would taste grainy from the Jell-O. But give it at least a couple of hours and the flavors will really come together and blend nicely. Can leave it until the next day to eat. Keep ref.
1 Container (16oz.) Small-curd Cottage Cheese
1 Box (four serving size) Orange Jello, regular or sugar free
1 Can(15oz.) Mandarin Oranges, well drained
1 (8oz.) Bowl Cool Whip regular or sugar free
1/3 Ba(10oz.) Mini Marshmallows
1/2 Cup Chopped Pecans, use only if you like
Combine container of cottage cheese with the orange jell-o packet. Stir until well mixed.
Add in the well-drained can of mandarin oranges and the tub of Cool Whip. Stir.
Now stir in the marshmallows and pecans. Store in the refrigerator and allow to get nice and cool. If you were to eat it right away, it would taste grainy from the Jell-O. But give it at least a couple of hours and the flavors will really come together and blend nicely. Can leave it until the next day to eat. Keep ref.
RANCH PIZZA
Pizza Crust, store bought or made
1 Cup Ranch Dressing
2 Cups Cooked Chicken, chopped
2 Cups Mozzarella Cheese
1 Cup Cheddar Cheese
4 Pieces Bacon, cooked and crumbled
Preheat oven to 400 degrees.
Bake pizza crust for 10 minutes. Remove from oven.
In a skillet over medium heat cook bacon until crisp. Remove and drain on paper towels.Top your baked pizza crust with the ranch dressing, chicken, and cheese. Bake for 25-30 minutes or until cheese is golden brown. Top with crumbled bacon.
1 Cup Ranch Dressing
2 Cups Cooked Chicken, chopped
2 Cups Mozzarella Cheese
1 Cup Cheddar Cheese
4 Pieces Bacon, cooked and crumbled
Preheat oven to 400 degrees.
Bake pizza crust for 10 minutes. Remove from oven.
In a skillet over medium heat cook bacon until crisp. Remove and drain on paper towels.Top your baked pizza crust with the ranch dressing, chicken, and cheese. Bake for 25-30 minutes or until cheese is golden brown. Top with crumbled bacon.
GOOD OLE' COUNTRY MEATBALLS
1 Lb. Ground Chuck
1/2 Cup Oats
3/4 Cup Milk
2 Tablespoons Very Finly Minced Onion
1 Teaspoon Salt
Ground Black Pepper, to taste
COATING FOR MEATBALLS:
1 Cup Flour
Canola Oil
SAUCE FOR MEATBALLS:
1 Cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4 Tablespoons Onion
Preheat oven to 350 degrees.
Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.
After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown. Place into a baking dish.
Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes.
1/2 Cup Oats
3/4 Cup Milk
2 Tablespoons Very Finly Minced Onion
1 Teaspoon Salt
Ground Black Pepper, to taste
COATING FOR MEATBALLS:
1 Cup Flour
Canola Oil
SAUCE FOR MEATBALLS:
1 Cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4 Tablespoons Onion
Preheat oven to 350 degrees.
Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.
After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown. Place into a baking dish.
Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes.
MEMPHIS COLESLAW
1 Cup Mayonnaise 1/8 Cup Sugar
1/8 Cup Dijon Mustard
1/4 Cup Apple Cider Vinegar
1/2 Tablespoon Celery Seeds
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1(10oz.) Bag Coleslaw Mix
2 Tablespoons Finely Diced Green Pepper
1 Tablespoon Grated Onion
Stir together first 7 ingredients in a large bowl; add coleslaw mix and remaining ingredients, tossing gently. Cover and chill 2-3 hours.
1/8 Cup Dijon Mustard
1/4 Cup Apple Cider Vinegar
1/2 Tablespoon Celery Seeds
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1(10oz.) Bag Coleslaw Mix
2 Tablespoons Finely Diced Green Pepper
1 Tablespoon Grated Onion
Stir together first 7 ingredients in a large bowl; add coleslaw mix and remaining ingredients, tossing gently. Cover and chill 2-3 hours.
Strawberry Delight
Ingredients:
- 2 1/4 Cups Graham Cracker Crumbs 6 Tablespoons Sugar
- 10 Tablespoons Butter, melted
- 1 Box (8oz.) Cream Cheese, softened
- 1 Cup Powdered Sugar
- 2 Bowls Cool Whip (one 16oz. and one 8oz.) divided
- 1 Pack (3oz) Strawberry Gelatin
- 1/2 Cup Boiling Water
- 1 Cup (8oz.) Strawberry Yogurt
- 2 Tablespoons Graham Cracker Crumbs
- 11/2 Teaspoons Sugar
- 1-1/2 Teaspoons Butter, melted
Directions:
Combine cracker crumbs, sugar and melted butter. Press into an ungreased 13x9" pan. Refrigerate for 15 min. Beat cream cheese and powdered sugar until smooth. Whisk in 1 cup whipped topping. Spread over the prepared crust. Ref. for 15 minutes. In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt, then 6 cups of cool whip until blended. Spread over the cream cheese layer. Ref. for 1 hour. Spread remaining whipped topping over strawberry layer. Cover and let ref. overnight. Just before serving, combine topping ings. and sprinkle on top.
Combine cracker crumbs, sugar and melted butter. Press into an ungreased 13x9" pan. Refrigerate for 15 min. Beat cream cheese and powdered sugar until smooth. Whisk in 1 cup whipped topping. Spread over the prepared crust. Ref. for 15 minutes. In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt, then 6 cups of cool whip until blended. Spread over the cream cheese layer. Ref. for 1 hour. Spread remaining whipped topping over strawberry layer. Cover and let ref. overnight. Just before serving, combine topping ings. and sprinkle on top.
Tuesday, September 13, 2011
CHOCOLATE CHIP COOKIE PIE
1 Unbaked 9 in. Pie Crusts(I use frozen,Kroger or Walmart Brand)
2 Large Eggs
1/2 Cup Flour
1/2 Cup White Granulated Sugar
1/2 Cup Packed Brown Sugar
3/4 Cup Real Butter, softened (1 1/2 sticks)
1 Cup Semi-sweet Chocolate Chips
1 Cup Chopped Pecans
Vanilla ice cream, or Cool Whip for serving on top of each piece.
Preheat oven to 325° F. Beat eggs in a large mixing bowl on high until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. Bake for 66 to 60 minutes or until a knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve lukewarm. Put vanilla ice cream or cool whip on top.
2 Large Eggs
1/2 Cup Flour
1/2 Cup White Granulated Sugar
1/2 Cup Packed Brown Sugar
3/4 Cup Real Butter, softened (1 1/2 sticks)
1 Cup Semi-sweet Chocolate Chips
1 Cup Chopped Pecans
Vanilla ice cream, or Cool Whip for serving on top of each piece.
Preheat oven to 325° F. Beat eggs in a large mixing bowl on high until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. Bake for 66 to 60 minutes or until a knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve lukewarm. Put vanilla ice cream or cool whip on top.
NO-BAKE MISSISSIPPI MUD ICE CREAM PIE
1 (15 oz) Package of Oreo's 1/2 Cup Marg. or Butter, melted
1(12oz.) Container Fudge Ice Cream Topping(Hot Fudge)
1/2 Gallon Vanilla Ice Cream
2 Cups Nuts, chopped
1(16oz.) Whipped Cream
Crushed Oreos to sprinkle on top
Crush the package of Oreo's and mix with melted margarine. Press into 9x13" cake pan or 2 pie pans. Best to use a glass pan for this. Soften ice cream at room temperature for about 30-35 minutes. Spread onto the Oreo crust. Freeze for 2 hours. Pour warm fudge topping over ice cream. Freeze until well chilled (freeze it for about 6-8 hours to make sure that it is set up). Cut into serving-size pieces. Top individual pieces with whipped topping, nuts, drizzled hot fudge, and crushed oreos.
1(12oz.) Container Fudge Ice Cream Topping(Hot Fudge)
1/2 Gallon Vanilla Ice Cream
2 Cups Nuts, chopped
1(16oz.) Whipped Cream
Crushed Oreos to sprinkle on top
Crush the package of Oreo's and mix with melted margarine. Press into 9x13" cake pan or 2 pie pans. Best to use a glass pan for this. Soften ice cream at room temperature for about 30-35 minutes. Spread onto the Oreo crust. Freeze for 2 hours. Pour warm fudge topping over ice cream. Freeze until well chilled (freeze it for about 6-8 hours to make sure that it is set up). Cut into serving-size pieces. Top individual pieces with whipped topping, nuts, drizzled hot fudge, and crushed oreos.
NO BAKE STRAWBERRY DESSERT
2 Pounds Fresh Strawberries, washed
31/2 Cups Whipping Cream, divided
1/3 Cup Powdered Sugar
1 Teaspoon Vanilla
1/2 Teaspoon Almond Extract(optional)
4 Sleeves(around 24 to 28 crackers) Graham Crackers
4 Oz. Chocolate(Hersheys Candy Bar) or regular chocolate, finely chopped
Take out some of the strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and almond extract (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan. I like to use a glass pan for this. Lay down six graham crackers. Lightly cover the top of the graham crackers with a thin layer of whipped cream, and then a single layer of strawberries. Repeat three more times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the remaining cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries
31/2 Cups Whipping Cream, divided
1/3 Cup Powdered Sugar
1 Teaspoon Vanilla
1/2 Teaspoon Almond Extract(optional)
4 Sleeves(around 24 to 28 crackers) Graham Crackers
4 Oz. Chocolate(Hersheys Candy Bar) or regular chocolate, finely chopped
Take out some of the strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and almond extract (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan. I like to use a glass pan for this. Lay down six graham crackers. Lightly cover the top of the graham crackers with a thin layer of whipped cream, and then a single layer of strawberries. Repeat three more times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the remaining cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries
Monday, September 12, 2011
GIRLS HAIRSTYLES FOR SCHOOL
I ran across this website with a lot of pretty hair styles for little girl's long hair.
ww.hairstylesbymommy.com
ww.hairstylesbymommy.com
CARAMEL APPLE DIP
1Large Pack Cream CHeese
1 Pack Skore Toffee Bits
Let the cream cheese sit out to get softened then add in the package of toffee bits. Stir the dip every few hours. It is best to make this dip the day before serving so the ings. have time to carmelize. Serve with Gala or Pink lady or Granny Smith apples. Can also use this with green or red grapes. To keep the apples from turning brown soak in a lemon lime soda.
1 Pack Skore Toffee Bits
Let the cream cheese sit out to get softened then add in the package of toffee bits. Stir the dip every few hours. It is best to make this dip the day before serving so the ings. have time to carmelize. Serve with Gala or Pink lady or Granny Smith apples. Can also use this with green or red grapes. To keep the apples from turning brown soak in a lemon lime soda.
UGLIES
1 Lb. Ground Beef or Chuck or Turkey
1/2 Cup Chopped onion
1/2 Teaspoon Garlic Powder
11/2 Cups BBQ Sauce
1(10oz.) Can Refrigerated Biscuit Dough
2 Cups Shredded Cheddar Cheese
Preheat oven to 400 degrees. Lightly grease 8 muffin cups. In a large skillet cook the meat, onions and garlic powder until evenly brown. Drain off the grease. Stir in the barbeque Sauce and simmer for 4 minutes. Flatten biscuits in your hands so that each biscuit is 6 inches across. Put the biscuits in the muffin tin and fold up sides to create a cup shape. Fill
each biscuit fill almost to the top with the meat mixture; top with cheddar cheese. Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15 minutes.
1/2 Cup Chopped onion
1/2 Teaspoon Garlic Powder
11/2 Cups BBQ Sauce
1(10oz.) Can Refrigerated Biscuit Dough
2 Cups Shredded Cheddar Cheese
Preheat oven to 400 degrees. Lightly grease 8 muffin cups. In a large skillet cook the meat, onions and garlic powder until evenly brown. Drain off the grease. Stir in the barbeque Sauce and simmer for 4 minutes. Flatten biscuits in your hands so that each biscuit is 6 inches across. Put the biscuits in the muffin tin and fold up sides to create a cup shape. Fill
each biscuit fill almost to the top with the meat mixture; top with cheddar cheese. Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15 minutes.
EASY FUDGE SAUCE
This can be used to pour over ice cream or just use as a topping for angel food cake or any type cake.
1 Box JIFFY Fudge Frosting Mix
1 Tablespoon Light Corn Syrup
2 Tablespoons Butter or Marg.
1/4 Cup Milk
Mix all ings. in a small bowl. Microwave on high for 1 minute. Stir and repeat 2 times. Remove and cool.
1 Box JIFFY Fudge Frosting Mix
1 Tablespoon Light Corn Syrup
2 Tablespoons Butter or Marg.
1/4 Cup Milk
Mix all ings. in a small bowl. Microwave on high for 1 minute. Stir and repeat 2 times. Remove and cool.
Sunday, September 11, 2011
TAILGATE CAKE
1 Box German Chocolate Cake Mix
1(12oz.) Packe Semisweet Chocolate Chips
1 Cup Miniature Marshmallows
1/4 Cup Butter, melted
1/2 Cup Brown Sugar, packed
1/2 Cup Chopped Pecans or Walnuts
Preheat oven to 350 deg. Spray a 9x13 inch pan with baking spray. Prepare cake mix as directed on pkg. Fold chips and marshmallows into batter. Pour into prepared pan. Drizzle melted butter over batter. Sprinkle with brown sugar and top with nuts. Bake 45 to 50 minutes or until the cake tests done. Serve warm or cold keeping it in the pan.
1(12oz.) Packe Semisweet Chocolate Chips
1 Cup Miniature Marshmallows
1/4 Cup Butter, melted
1/2 Cup Brown Sugar, packed
1/2 Cup Chopped Pecans or Walnuts
Preheat oven to 350 deg. Spray a 9x13 inch pan with baking spray. Prepare cake mix as directed on pkg. Fold chips and marshmallows into batter. Pour into prepared pan. Drizzle melted butter over batter. Sprinkle with brown sugar and top with nuts. Bake 45 to 50 minutes or until the cake tests done. Serve warm or cold keeping it in the pan.
APPLESAUCE BATH
I was over at my daughter's the last weekend as she has and still is very, very sick. She really does need prayer.
I was talking to a friend on the phone to ask what we could do for her. This friend said to take a bath with some epsom salts in it and it might would help her.
So my granddaughter heard me talking and went into the kitchen and brought me a 4 pack of applesauce.
I thought she wanted me to open it for her to eat. I ask did she want some and she said no to give it to mom for her bath.
I said bath and she said yes that is what she told you to put in the bath for mom. That made my day. I could not help but laugh.
It wanted to help it's mom so bad and thought that is what she needed.
She is still in need of prayer. She has no hospital insurance and is trying to work and is so sick at the same time. It is so sad that people who really need to go to the doctor can't because of no insurance. Where she works at does not have any as she is part time so it throws her off. But I know that God can help when no one else can. Just remember her in prayer......
I was talking to a friend on the phone to ask what we could do for her. This friend said to take a bath with some epsom salts in it and it might would help her.
So my granddaughter heard me talking and went into the kitchen and brought me a 4 pack of applesauce.
I thought she wanted me to open it for her to eat. I ask did she want some and she said no to give it to mom for her bath.
I said bath and she said yes that is what she told you to put in the bath for mom. That made my day. I could not help but laugh.
It wanted to help it's mom so bad and thought that is what she needed.
She is still in need of prayer. She has no hospital insurance and is trying to work and is so sick at the same time. It is so sad that people who really need to go to the doctor can't because of no insurance. Where she works at does not have any as she is part time so it throws her off. But I know that God can help when no one else can. Just remember her in prayer......
Wednesday, September 7, 2011
SWAMP SOUP
2 Tablespoons Olive Oil
3 Stalks Celery
4 Medium Carrots
1 Large Onion
3 Cloves Garlic
1 Tablespoon Dried Basil
1 Tablespoon Dried Oregano
1(28oz.) Can Tomato Sauce
45 oz. Diced Tomatos Or 3(15oz.)can use one can with basil and oregano in them
11/2 Teaspoon Chicken or Veg. Bouillon
11/2 Cups Water or can use the liquid chicken broth
1(10oz.) Pack Frozen Spinach
6oz. Block Swiss Cheese
Clean and chop the onion. carrots, celery and garlic. Cook in a large pot with olive oil over medium heat until the vegs. are soft. Around 5 minutes. Stir in the basil and oregano and cook one more minute. Pour in the cans of diced tomatoes and tomato sacue. For the tomatoes you can use 3 (15oz.) cans. Next add the chicken broth or the water and chicken bouillon. Add the brick of frozen spinach. Allow the mixture to heat through, stirring to break ti up. When the soup is heated through, dice the swiss cheese in cubes.. Reduce the heat to low or turn the heat off completely. Drop in the swiss cheese and stir it in. The cheese will melt and become gooeybut will remain in clumps. If the heat is to high it will just melt to much. You can also add the cheese to each bowl when you serve it and let it melt that way.
3 Stalks Celery
4 Medium Carrots
1 Large Onion
3 Cloves Garlic
1 Tablespoon Dried Basil
1 Tablespoon Dried Oregano
1(28oz.) Can Tomato Sauce
45 oz. Diced Tomatos Or 3(15oz.)can use one can with basil and oregano in them
11/2 Teaspoon Chicken or Veg. Bouillon
11/2 Cups Water or can use the liquid chicken broth
1(10oz.) Pack Frozen Spinach
6oz. Block Swiss Cheese
Clean and chop the onion. carrots, celery and garlic. Cook in a large pot with olive oil over medium heat until the vegs. are soft. Around 5 minutes. Stir in the basil and oregano and cook one more minute. Pour in the cans of diced tomatoes and tomato sacue. For the tomatoes you can use 3 (15oz.) cans. Next add the chicken broth or the water and chicken bouillon. Add the brick of frozen spinach. Allow the mixture to heat through, stirring to break ti up. When the soup is heated through, dice the swiss cheese in cubes.. Reduce the heat to low or turn the heat off completely. Drop in the swiss cheese and stir it in. The cheese will melt and become gooeybut will remain in clumps. If the heat is to high it will just melt to much. You can also add the cheese to each bowl when you serve it and let it melt that way.
BLUE PAINTER TAPE
If you have leftovers or what ever that you would need to label. Then use a sharpie and blue painters tape for labeling. The tape will lift off and will not stick to stuff. You can discard it and it will not leave a lot of gook on anything. If you have bowls for pot luck then just use it and then bring them home and wash them without have to scrape regular masking tape off of them.
HOW TO MAKE BROWN SUGAR
If you are out of Brown sugar, but you have granulated sugar and you have molasses. The recipe for brown sugar is 1 cup sugar and 2 Tablespoons molasses. In a stand mixer (can be done by hand with a fork). Put the sugar and molasses in your mixer bowl and with the whisk attachment, run on medium speed till all mixed, this may take a while to do. But it does go together. If you have some clumps that refuse to break up, use a fork to break them up. You will then have brown sugar.
Tuesday, September 6, 2011
NO BAKE FRITO CORN SALAD
2 Cans(15oz) Corn with Peppers/Fiesta Corn or Southwestern Corn, drained
1 Bunch Green Onions
1/2 Cup Mayo
2 Tablespoons Veg. Oil
Frito Corn Chips, crushed
In a medium bowl empty your corn and peppers. Chop the green onions and then combine them witht the corn and peppers. Use as much as you like. Add the mayo and veg. oil to the corn mixture and toss to coat the
vegs well. Cover the bowl with a lid and ref. for 4 hours or overnight. Sprikle the crushed Fritos on top of the corn before you serve this. Add as much Fritos as you like as this it what makes it so good. But do not add until you are ready to serve this as they will get soggy.
1 Bunch Green Onions
1/2 Cup Mayo
2 Tablespoons Veg. Oil
Frito Corn Chips, crushed
In a medium bowl empty your corn and peppers. Chop the green onions and then combine them witht the corn and peppers. Use as much as you like. Add the mayo and veg. oil to the corn mixture and toss to coat the
vegs well. Cover the bowl with a lid and ref. for 4 hours or overnight. Sprikle the crushed Fritos on top of the corn before you serve this. Add as much Fritos as you like as this it what makes it so good. But do not add until you are ready to serve this as they will get soggy.
Friday, September 2, 2011
FRESH APPLE-CREAM CHEESE BUNT CAKE
CREAM CHEESE FILLING:
1 (8-oz.) Box Cream Cheese, softened
1/4 Cup Butter, softened
1/2 Cup Granulated Sugar
1 Larg Egg
2 Tablespoons All-purpose Flour
1 Teaspoon Vanilla Extract
APPLE CAKE BATTER:
2 Cup Chopped Pecans
3 Cups All-purpose Flour
1 Cup Granulated Sugar
1 Cup Firmly Packed Light Brown Sugar
2 Teaspoons Ground Cinnamon
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Ground Nutmeg
1/2teaspoon baking soda
1/2 Teaspoon Ground Allspice
3 Eggs, slightly beaten
3/4 Cups Canola Oil
3/4 Cup Applesauce
1 Teaspoon Vanilla Extract
3 Cups Peeled and finely chopped Granny Smith Apples(11/2 Lbs.)
PRALINE FROSTING:
1/2 Cup Firmly Packed Light Brown Sugar
1/4 Cup Butter
6 Tablespoons Milk
1 Teaspoon Vanilla Extract
1 Cup Powdered Sugar
Preparation
Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla. Beat just until blended.
Prepare Batter: Preheat oven to 350. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ings. in a large bowl. Stir in eggs and next 3 ings. stirring just until dry ings. are moistened. Stir in apples and pecans. Save some of the toasted pecan for garnish on top of cake. Spoon 2/3's of apple mixture into a sprayed and floured bunt pan. Spoon cream cheese fill over apple mixtue, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. If to thick to do this then just use it as a tunnel and don't try to swril. Spoon remaining apple mixture over cream cheese filling. Bake at 350 for 1 hour and 15 minutes or until a tootpick comes out clean.
Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely around 2 hours.
Prepare Frosting: Bring 1/2 cup brown sugar, 1/2 cup butter, and 4 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat, stir in vanilla. Gradually whisk in powdered sugar until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with some of the toasted pecans.
1 (8-oz.) Box Cream Cheese, softened
1/4 Cup Butter, softened
1/2 Cup Granulated Sugar
1 Larg Egg
2 Tablespoons All-purpose Flour
1 Teaspoon Vanilla Extract
APPLE CAKE BATTER:
2 Cup Chopped Pecans
3 Cups All-purpose Flour
1 Cup Granulated Sugar
1 Cup Firmly Packed Light Brown Sugar
2 Teaspoons Ground Cinnamon
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Ground Nutmeg
1/2teaspoon baking soda
1/2 Teaspoon Ground Allspice
3 Eggs, slightly beaten
3/4 Cups Canola Oil
3/4 Cup Applesauce
1 Teaspoon Vanilla Extract
3 Cups Peeled and finely chopped Granny Smith Apples(11/2 Lbs.)
PRALINE FROSTING:
1/2 Cup Firmly Packed Light Brown Sugar
1/4 Cup Butter
6 Tablespoons Milk
1 Teaspoon Vanilla Extract
1 Cup Powdered Sugar
Preparation
Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla. Beat just until blended.
Prepare Batter: Preheat oven to 350. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ings. in a large bowl. Stir in eggs and next 3 ings. stirring just until dry ings. are moistened. Stir in apples and pecans. Save some of the toasted pecan for garnish on top of cake. Spoon 2/3's of apple mixture into a sprayed and floured bunt pan. Spoon cream cheese fill over apple mixtue, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. If to thick to do this then just use it as a tunnel and don't try to swril. Spoon remaining apple mixture over cream cheese filling. Bake at 350 for 1 hour and 15 minutes or until a tootpick comes out clean.
Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely around 2 hours.
Prepare Frosting: Bring 1/2 cup brown sugar, 1/2 cup butter, and 4 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat, stir in vanilla. Gradually whisk in powdered sugar until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with some of the toasted pecans.
Subscribe to:
Posts (Atom)