Printable Recipe
These are very easy and good. Because they are stirred on top of the stove, the potatoes have a tendency to become more like mashed, but they still taste great!
Saute
1 small onion, diced
3 tbsp butter
Saute until onions are soft.
Add
4 medium potatoes, peeled and thinly sliced
1 tsp salt
1 cup milk
Cover pan. Cook slowly, about 20 minutes, or until potatoes are tender.
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Friday, August 29, 2008
Rainbow Jello
Printable Recipe
This recipe came from my sister-in-law. It is very pretty, and a nice accompaniment to Thanksgiving dinner.
2 (3 - oz) pkgs grape jello
2 (3 - oz) pkgs cherry jello
2 (3 - oz) pkgs orange jello
2 (3 - oz) pkgs lemon jello
1 (3 - oz) pkg lime jello
boiling water
cold water
cold evaporated milk
Dissolve 1 pkg grape jello in 3/4 cup boiling water. Add 1/2 cup cold water. Pour into a 9 x 13" pan. Chill for 30 minutes. Dissolve second pkg grape jello in 3/4 cup boiling water. Add 1/2 cup cold evaporated milk. Pour over first layer. Chill for 30 minutes. Repeat with remaining jello, in the order given, following the same directions and chilling between layers. Chilling longer than 30 minutes between layers could cause the layers to separate.
This recipe came from my sister-in-law. It is very pretty, and a nice accompaniment to Thanksgiving dinner.
2 (3 - oz) pkgs grape jello
2 (3 - oz) pkgs cherry jello
2 (3 - oz) pkgs orange jello
2 (3 - oz) pkgs lemon jello
1 (3 - oz) pkg lime jello
boiling water
cold water
cold evaporated milk
Dissolve 1 pkg grape jello in 3/4 cup boiling water. Add 1/2 cup cold water. Pour into a 9 x 13" pan. Chill for 30 minutes. Dissolve second pkg grape jello in 3/4 cup boiling water. Add 1/2 cup cold evaporated milk. Pour over first layer. Chill for 30 minutes. Repeat with remaining jello, in the order given, following the same directions and chilling between layers. Chilling longer than 30 minutes between layers could cause the layers to separate.
Creamy Orange Jello/Pudding
Printable Recipe
I don't have a title for this recipe. It originally came from my best friend (the one whose husband gave me the nickname of the Sugar Queen). It's very good, and is often requested.
1 (3 - oz) pkg orange jello
2 (3 - oz) pkgs Cook & Serve vanilla pudding (not instant)
2 1/4 cups hot water
1 (8 - 12 oz) ctr Cool Whip
1 can mandarin oranges, drained (optional)
Combine the jello, pudding mixes and hot water in a saucepan. Bring to a boil, stirring constantly, over medium heat. Mixture will become thick and transparent. Remove from heat and allow to cool for a while. Cover and refrigerate for at least 8 hours. Beat in the Cool Whip until well combined, and stir in the mandarin oranges. Store in the refrigerator.
I don't have a title for this recipe. It originally came from my best friend (the one whose husband gave me the nickname of the Sugar Queen). It's very good, and is often requested.
1 (3 - oz) pkg orange jello
2 (3 - oz) pkgs Cook & Serve vanilla pudding (not instant)
2 1/4 cups hot water
1 (8 - 12 oz) ctr Cool Whip
1 can mandarin oranges, drained (optional)
Combine the jello, pudding mixes and hot water in a saucepan. Bring to a boil, stirring constantly, over medium heat. Mixture will become thick and transparent. Remove from heat and allow to cool for a while. Cover and refrigerate for at least 8 hours. Beat in the Cool Whip until well combined, and stir in the mandarin oranges. Store in the refrigerator.
Strawberry Supreme Salad
Printable Recipe
Very good!
2 (3 - oz) pkgs strawberry jello, divided
2 cups boiling water, divided
1 (10 - oz) pkg frozen strawberries
1 1/2 cups vanilla ice cream
Dissolve 1 pkg jello in 1 cup boiling water. Add the strawberries, and stir until thickened. Pour into a 5 cup mold, or pretty, glass bowl. Chill until set, but not firm.
Dissolve other pkg of jello in other cup of boiling water. Add ice cream by spoonfuls. Stir until the ice cream is melted. Pour on top of the the other layer of jello. Chill until firm.
Very good!
2 (3 - oz) pkgs strawberry jello, divided
2 cups boiling water, divided
1 (10 - oz) pkg frozen strawberries
1 1/2 cups vanilla ice cream
Dissolve 1 pkg jello in 1 cup boiling water. Add the strawberries, and stir until thickened. Pour into a 5 cup mold, or pretty, glass bowl. Chill until set, but not firm.
Dissolve other pkg of jello in other cup of boiling water. Add ice cream by spoonfuls. Stir until the ice cream is melted. Pour on top of the the other layer of jello. Chill until firm.
Herbed Rice
Printable Recipe
A recipe from my sister. It's very good!
1 1/2 cups uncooked, long-grain rice
4 1/2 cups water
1/4 cup butter
2 tbsp chicken base*
1/2 tsp marjoram
1/2 tsp rosemary
1/2 tsp thyme
Put all of the ingredients in a skillet that has a skillet. Heat to boiling. Pour rice into a greased 9 x 13" pan. Bake 375 degrees for 35 minutes, until all the liquid is absorbed and rice is cooked through.
*Chicken base is not the same as chicken bouillon. It is a paste, and is in a short, squat jar. I don't recall the brand name, but the label is dark and is alongside the granulated/cubed bouillon.
A recipe from my sister. It's very good!
1 1/2 cups uncooked, long-grain rice
4 1/2 cups water
1/4 cup butter
2 tbsp chicken base*
1/2 tsp marjoram
1/2 tsp rosemary
1/2 tsp thyme
Put all of the ingredients in a skillet that has a skillet. Heat to boiling. Pour rice into a greased 9 x 13" pan. Bake 375 degrees for 35 minutes, until all the liquid is absorbed and rice is cooked through.
*Chicken base is not the same as chicken bouillon. It is a paste, and is in a short, squat jar. I don't recall the brand name, but the label is dark and is alongside the granulated/cubed bouillon.
Apple-Spice Layer Cake with Caramel Swirl Icing
Printable Recipe
This comes from the cookbook "The Pastry Queen Christmas". I wish you could see the picture of the cake in the book. YUM! I haven't tried this yet, but once I do, I will report here how it tastes.
I know the directions look lengthy and complicated, but for the most part, they are just wordy, is all.
Cake
1 1/2 cups butter, softened
3 cups sugar
2 tbsp molasses
6 large eggs
3 cups cake flour
1 1/4 tsp baking soda
1/4 tsp kosher salt (not table salt)
2 tbsp cinnamon (yes, tbsp)
2 tsp allspice
1 tsp nutmeg
1 tsp ginger
1 cup sour cream
3 Granny Smith apples, peeled, cored and shredded (about 1 1/2 cups)
1 tbsp vanilla (yes, tbsp)
1 tbsp grated fresh ginger (optional)
Icing
1 (14 - oz) bag caramels, unwrapped
4 tbsp heavy whipping cream, divided
2 tbsp PLUS 1 1/2 cups butter, softened, divided
1 tsp vanilla
3 cups pwd sugar
1 cup (8 - oz) mascarpone (Italian cream cheese, available at most grocery stores)*
2 cups pecan pieces, toasted (optional)
Place one oven rack in the bottom third of the oven and a second rack in the top third of the oven. Preheat the oven to 350 degrees. Grease three 9" cake pans with butter or cooing spray, then line each with a parchment paper round and grease the rounds.
Using an electric mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Beat in the molasses. Add the eggs, one at a time, beating well after each addition. In a medium bowl, stir together the flour, soda, salt and spices to blend. Add the flour mixture and sour cream alternately to the batter. (Start and end with the flour mixture, adding the flour mixture in three increments and the sour cream in two increments.) After each addition, mix on low speed just to combine the ingredients. Stir in the shredded apples, vanilla and ginger.
Spoon the batter (it will be thick) evenly into the prepared pans. Place two cake pans side by side on one rack, and the third pan on the other rack, so that no layer is directly over another. Bake for 35 - 40 minutes, until firm to the touch. Monitor the layers carefully for doneness; each one may be done at a different time. Remove from the oven and let cool in the pans for 10 minutes. Run a knife around the edges of the pans and unmold the cakes onto wire racks to cool completely, 15 - 30 minutes, before frosting.
If desired, the cakes can be kept frozen, tightly wrapped in plastic wrap, for 3 weeks. Defrost them at room temperature before unwrapping. Frost immediately.
To make the Icing
In a medium stainless-steel bowl, combine the unwrapped caramels, 2 tbsp of the cream, and 2 tbsp butter. Place over a saucepan filled with 2" of simmering water. Stir the caramel mixture until smooth. Remove the bowl from the heat. Let cool, stirring mixture every few minutes, until cool to the touch, about minutes. (If the mixture is too warm, it will melt the buttercream frosting when it is stirred in later.)
While the caramel is cooling, make the buttercream: using an electric mixer, beat 1 1/2 cups butter on medium-high speed for about 1 minute, until pale in color. Add the remaining 2 tbsp cream, vanilla and pwd sugar, and beat for 3 minutes, until light and fluffy. Add the mascarpone and beat on medium-low speed until incorportated. Do not overbeat the mascarpone, or it will separate. Reserve 1/4 cup of the cooled caramel mixture to drizzle over the cake once it is frosted. Stir together the remainder of the caramel into the frosting, using large strokes to create caramel swirls throughout. Don't stir it up too mich, or ribbons of caramel will disappear.
Place one cake layer on a serving plate and spread a thick blanket of frosting on top. Add the second layer and spread thickly with frosting. Add the third layer and cover the top and sides of the cake with an even layer of frosting. Use a small spoon to drizzle the reserved caramel over the top of the cake. pat on the toasted pecan pieces to cover only the sides of the cake.
* I would think that you could use regular cream cheese in place of the mascarpone.
This comes from the cookbook "The Pastry Queen Christmas". I wish you could see the picture of the cake in the book. YUM! I haven't tried this yet, but once I do, I will report here how it tastes.
I know the directions look lengthy and complicated, but for the most part, they are just wordy, is all.
Cake
1 1/2 cups butter, softened
3 cups sugar
2 tbsp molasses
6 large eggs
3 cups cake flour
1 1/4 tsp baking soda
1/4 tsp kosher salt (not table salt)
2 tbsp cinnamon (yes, tbsp)
2 tsp allspice
1 tsp nutmeg
1 tsp ginger
1 cup sour cream
3 Granny Smith apples, peeled, cored and shredded (about 1 1/2 cups)
1 tbsp vanilla (yes, tbsp)
1 tbsp grated fresh ginger (optional)
Icing
1 (14 - oz) bag caramels, unwrapped
4 tbsp heavy whipping cream, divided
2 tbsp PLUS 1 1/2 cups butter, softened, divided
1 tsp vanilla
3 cups pwd sugar
1 cup (8 - oz) mascarpone (Italian cream cheese, available at most grocery stores)*
2 cups pecan pieces, toasted (optional)
Place one oven rack in the bottom third of the oven and a second rack in the top third of the oven. Preheat the oven to 350 degrees. Grease three 9" cake pans with butter or cooing spray, then line each with a parchment paper round and grease the rounds.
Using an electric mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Beat in the molasses. Add the eggs, one at a time, beating well after each addition. In a medium bowl, stir together the flour, soda, salt and spices to blend. Add the flour mixture and sour cream alternately to the batter. (Start and end with the flour mixture, adding the flour mixture in three increments and the sour cream in two increments.) After each addition, mix on low speed just to combine the ingredients. Stir in the shredded apples, vanilla and ginger.
Spoon the batter (it will be thick) evenly into the prepared pans. Place two cake pans side by side on one rack, and the third pan on the other rack, so that no layer is directly over another. Bake for 35 - 40 minutes, until firm to the touch. Monitor the layers carefully for doneness; each one may be done at a different time. Remove from the oven and let cool in the pans for 10 minutes. Run a knife around the edges of the pans and unmold the cakes onto wire racks to cool completely, 15 - 30 minutes, before frosting.
If desired, the cakes can be kept frozen, tightly wrapped in plastic wrap, for 3 weeks. Defrost them at room temperature before unwrapping. Frost immediately.
To make the Icing
In a medium stainless-steel bowl, combine the unwrapped caramels, 2 tbsp of the cream, and 2 tbsp butter. Place over a saucepan filled with 2" of simmering water. Stir the caramel mixture until smooth. Remove the bowl from the heat. Let cool, stirring mixture every few minutes, until cool to the touch, about minutes. (If the mixture is too warm, it will melt the buttercream frosting when it is stirred in later.)
While the caramel is cooling, make the buttercream: using an electric mixer, beat 1 1/2 cups butter on medium-high speed for about 1 minute, until pale in color. Add the remaining 2 tbsp cream, vanilla and pwd sugar, and beat for 3 minutes, until light and fluffy. Add the mascarpone and beat on medium-low speed until incorportated. Do not overbeat the mascarpone, or it will separate. Reserve 1/4 cup of the cooled caramel mixture to drizzle over the cake once it is frosted. Stir together the remainder of the caramel into the frosting, using large strokes to create caramel swirls throughout. Don't stir it up too mich, or ribbons of caramel will disappear.
Place one cake layer on a serving plate and spread a thick blanket of frosting on top. Add the second layer and spread thickly with frosting. Add the third layer and cover the top and sides of the cake with an even layer of frosting. Use a small spoon to drizzle the reserved caramel over the top of the cake. pat on the toasted pecan pieces to cover only the sides of the cake.
* I would think that you could use regular cream cheese in place of the mascarpone.
Tuesday, August 26, 2008
Hasselback Potatoes
Printable Recipe
These are really good! You could use finely shredded Cheddar cheese if you'd like, in place of the Parmesan.
6 medium baking potatoes (about 2 lbs)
1/4 cup butter, melted
salt & pepper
1/4 cup grated Parmesan cheese
2 tbsp dry bread crumbs
paprika
Cut whole potatoes, crosswise, into 1/8" slices, cutting only 3/4ths of the way through the potato. Place cut-side up in a greased 9 x 13" pan. Brush the potatoes with the some of the butter and sprinkle with salt and pepper. Bake 375 degrees for 45 minutes, brushing with more of the butter as they bake. Mix together the bread crumbs and the cheese, then sprinkle over the potatoes. Sprinkle on some paprika. Bake until tender, another 20 - 30 minutes.
These are really good! You could use finely shredded Cheddar cheese if you'd like, in place of the Parmesan.
6 medium baking potatoes (about 2 lbs)
1/4 cup butter, melted
salt & pepper
1/4 cup grated Parmesan cheese
2 tbsp dry bread crumbs
paprika
Cut whole potatoes, crosswise, into 1/8" slices, cutting only 3/4ths of the way through the potato. Place cut-side up in a greased 9 x 13" pan. Brush the potatoes with the some of the butter and sprinkle with salt and pepper. Bake 375 degrees for 45 minutes, brushing with more of the butter as they bake. Mix together the bread crumbs and the cheese, then sprinkle over the potatoes. Sprinkle on some paprika. Bake until tender, another 20 - 30 minutes.
Butter Glazed Apples
Printable Recipe
These are great served alongside ham or pork chops. Use a tart apple for these, such as Granny Smith, Braeburn, Fuji, Jonathan
Melt in a skillet:
2 tbsp butter
Add
4 medium apples, peeled, cored and thinly sliced
1/2 cup sugar
1 tsp cinnamon (may want to add additional sugar and cinnamon, if apples are too tart)
Bring to a quick boil, reduce heat and cook, covered, for 15 - 20 minutes, or until apples are tender. If desired, thicken the sauce with a binder of cornstarch/cold water.
These are great served alongside ham or pork chops. Use a tart apple for these, such as Granny Smith, Braeburn, Fuji, Jonathan
Melt in a skillet:
2 tbsp butter
Add
4 medium apples, peeled, cored and thinly sliced
1/2 cup sugar
1 tsp cinnamon (may want to add additional sugar and cinnamon, if apples are too tart)
Bring to a quick boil, reduce heat and cook, covered, for 15 - 20 minutes, or until apples are tender. If desired, thicken the sauce with a binder of cornstarch/cold water.
Elegant Potatoes Au Gratin
Printable Recipe
1 (24 - oz) pkg frozen Ore' Ida shredded Hash Brown Potatoes, thoroughly thawed and water squeezed out
1 (8 - oz) pkg shredded cheddar cheese
1 tsp salt
1 pint (2 cups) whipping cream
1/4 cup bread crumbs
1 tbsp butter, melted
Butter a 1 1/2 quart casserole. Alternate layers of potatoes and cheese in casserole. Sprinkle salt. Pour whipping cream over potato/cheese layers. Top with the bread crumbs that have been mixed with the butter. Bake 350 degrees for 45 - 60 minutes.
1 (24 - oz) pkg frozen Ore' Ida shredded Hash Brown Potatoes, thoroughly thawed and water squeezed out
1 (8 - oz) pkg shredded cheddar cheese
1 tsp salt
1 pint (2 cups) whipping cream
1/4 cup bread crumbs
1 tbsp butter, melted
Butter a 1 1/2 quart casserole. Alternate layers of potatoes and cheese in casserole. Sprinkle salt. Pour whipping cream over potato/cheese layers. Top with the bread crumbs that have been mixed with the butter. Bake 350 degrees for 45 - 60 minutes.
Monday, August 25, 2008
Golden Treasure Meatballs
Printable Recipe
This is a dish my mother made, for many years. It is sort of reminiscent of porcupine meatballs.
1 1/2 lbs hamburger
1 1/2 cups soft bread crumbs (bread torn or cut into small cubes)
1/3 cup chopped green pepper
1/2 tsp garlic salt
1/2 - 1 tsp salt
1/8 tsp pepper
1 egg, beaten
1/3 cup ketchup
16 ( 3/4" ) cubes of American Cheese
2 tbsp oil
3 - 4 (8 - oz) cans tomato sauce
Mix together the hamburger, bread crumbs, green pepper, garlic salt, salt, pepper, egg and ketchup. Form into 16 meatballs. Push a cube of cheese into the center of the meatball, forming the meat around the cheese. Carefully brown the meatballs in the oil in a heavy skillet, being careful not to break apart the meatballs. Drain the oil and pour 2 of the cans of tomato sauce over the meatballs. Cover skillet and cook 20 minutes on medium - low. Uncover the skillet and add the last can of tomato sauce, and cook for an additional 5 - 10 minutes, or until the meatballs are cooked through, and the sauce has thickened. Serve over hot, cooked rice.
This is a dish my mother made, for many years. It is sort of reminiscent of porcupine meatballs.
1 1/2 lbs hamburger
1 1/2 cups soft bread crumbs (bread torn or cut into small cubes)
1/3 cup chopped green pepper
1/2 tsp garlic salt
1/2 - 1 tsp salt
1/8 tsp pepper
1 egg, beaten
1/3 cup ketchup
16 ( 3/4" ) cubes of American Cheese
2 tbsp oil
3 - 4 (8 - oz) cans tomato sauce
Mix together the hamburger, bread crumbs, green pepper, garlic salt, salt, pepper, egg and ketchup. Form into 16 meatballs. Push a cube of cheese into the center of the meatball, forming the meat around the cheese. Carefully brown the meatballs in the oil in a heavy skillet, being careful not to break apart the meatballs. Drain the oil and pour 2 of the cans of tomato sauce over the meatballs. Cover skillet and cook 20 minutes on medium - low. Uncover the skillet and add the last can of tomato sauce, and cook for an additional 5 - 10 minutes, or until the meatballs are cooked through, and the sauce has thickened. Serve over hot, cooked rice.
Chocolate Dessert
Printable Recipe
Bottom Layer
2 cups crushed graham crackers
1/2 cup butter, melted
1/4 cup pwd sugar
Combine the above and pat into a greased 9 x 13" pan and bake for 7 - 10 minutes.
Middle Layer
1 (8 - oz) pkg cream cheese, softened
1 cup sugar
1 (8 - oz) carton Cool Whip, divided
Beat together the cream cheese and sugar, until smooth. Stir in half of the Cool Whip. Spread over baked crust.
Top Layer
1 (3 - oz) pkg instant chocolate pudding mix
1 (3 - oz) pkg instant vanilla pudding mix
3 cups cold milk
chocolate shavings, optional
Beat together the pudding mixes, until smooth. Let set for 5 minutes and spread over the cream cheese layer. Spread remaining Cool Whip on top, and sprinkle with chocolate shavings, if desired. Cover and keep refrigerated.
Bottom Layer
2 cups crushed graham crackers
1/2 cup butter, melted
1/4 cup pwd sugar
Combine the above and pat into a greased 9 x 13" pan and bake for 7 - 10 minutes.
Middle Layer
1 (8 - oz) pkg cream cheese, softened
1 cup sugar
1 (8 - oz) carton Cool Whip, divided
Beat together the cream cheese and sugar, until smooth. Stir in half of the Cool Whip. Spread over baked crust.
Top Layer
1 (3 - oz) pkg instant chocolate pudding mix
1 (3 - oz) pkg instant vanilla pudding mix
3 cups cold milk
chocolate shavings, optional
Beat together the pudding mixes, until smooth. Let set for 5 minutes and spread over the cream cheese layer. Spread remaining Cool Whip on top, and sprinkle with chocolate shavings, if desired. Cover and keep refrigerated.
Strawberry Dessert
Printable Recipe
Crust
1 1/2 cups crushed pretzels
1/2 cup sugar
1/2 cup butter, melted
Mix the above and press into a greased 9 x 13" pan. Bake 375 degrees for 7 - 10 minutes.
Filling
1 (8 - oz) pkg cream cheese, softened
1 cup pwd sugar
1 (8 - oz) carton Cool Whip, plus additional for topping
Cream the cream cheese and pwd sugar until smooth. Fold in the Cool Whip. Spread over baked crust.
2 (3 - oz) pkgs strawberry jello
2 cups boiling water
2 pkgs frozen strawberries, partially thawed
Dissolve the jello in the boiling water. Stir in the partially thawed strawberries until thickened. Pour over the cream cheese mixture. Chill several hours until set. Serve with additional Cool Whip.
Crust
1 1/2 cups crushed pretzels
1/2 cup sugar
1/2 cup butter, melted
Mix the above and press into a greased 9 x 13" pan. Bake 375 degrees for 7 - 10 minutes.
Filling
1 (8 - oz) pkg cream cheese, softened
1 cup pwd sugar
1 (8 - oz) carton Cool Whip, plus additional for topping
Cream the cream cheese and pwd sugar until smooth. Fold in the Cool Whip. Spread over baked crust.
2 (3 - oz) pkgs strawberry jello
2 cups boiling water
2 pkgs frozen strawberries, partially thawed
Dissolve the jello in the boiling water. Stir in the partially thawed strawberries until thickened. Pour over the cream cheese mixture. Chill several hours until set. Serve with additional Cool Whip.
Banana Dessert
Printable Recipe
Like a banana cream pie. Use either type of crust.
Graham Cracker Crust
2 cups crushed graham cracker crumbs
1/2 cup butter, melted
1/4 cup pwd sugar
Mix the above and press into a 9 x 13" buttered pan. Bake 350 degrees for 7 - 10 minutes.
Vanilla Wafer Crust
1 1/2 cups crushed vanilla wafer crumbs
6 tbsp butter, melted
1/4 cup sugar
Mix the above and press into a buttered 9 x 13" pan. Bake 350 degrees for 7 - 10 minutes.
Filling
1 (8 - oz) pkg cream cheese, softened
1 cup pwd sugar
3 -4 bananas, sliced
2 (3 - oz) pkgs instant vanilla pudding mix
3 cups milk
2 (8 - oz) cartons Cool Whip
Beat the cream cheese and pwd sugar together until smooth. Blend in one of the cartons of Cool Whip. Spread on the baked and cooled crust. Layer on the sliced bananas. In a large bowl, beat the pudding mixes and milk for 1 -2 minutes. Let set for 5 minutes. Spread over the bananas. Top with the second carton of Cool Whip and if desired, sprinkle with chpd nuts. Store in the refrigerator.
Like a banana cream pie. Use either type of crust.
Graham Cracker Crust
2 cups crushed graham cracker crumbs
1/2 cup butter, melted
1/4 cup pwd sugar
Mix the above and press into a 9 x 13" buttered pan. Bake 350 degrees for 7 - 10 minutes.
Vanilla Wafer Crust
1 1/2 cups crushed vanilla wafer crumbs
6 tbsp butter, melted
1/4 cup sugar
Mix the above and press into a buttered 9 x 13" pan. Bake 350 degrees for 7 - 10 minutes.
Filling
1 (8 - oz) pkg cream cheese, softened
1 cup pwd sugar
3 -4 bananas, sliced
2 (3 - oz) pkgs instant vanilla pudding mix
3 cups milk
2 (8 - oz) cartons Cool Whip
Beat the cream cheese and pwd sugar together until smooth. Blend in one of the cartons of Cool Whip. Spread on the baked and cooled crust. Layer on the sliced bananas. In a large bowl, beat the pudding mixes and milk for 1 -2 minutes. Let set for 5 minutes. Spread over the bananas. Top with the second carton of Cool Whip and if desired, sprinkle with chpd nuts. Store in the refrigerator.
Teriyaki Marinade
Printable Recipe
This is a very good marinade I use on sirloin steaks.
1 lb boneless, beef sirloin steak
1/3 cup soy sauce
2 tbsp apple juice
1 tbsp molasses
1/4 tsp ground ginger
1/3 cup water
Combine the ingredients and pour over meat in a heavy-duty ziplock plastic bag. Marinate for up to 8 hours.
This is a very good marinade I use on sirloin steaks.
1 lb boneless, beef sirloin steak
1/3 cup soy sauce
2 tbsp apple juice
1 tbsp molasses
1/4 tsp ground ginger
1/3 cup water
Combine the ingredients and pour over meat in a heavy-duty ziplock plastic bag. Marinate for up to 8 hours.
Chicken Marinade
Printable Recipe
This is a very good teriyaki marinade that is pretty versatile. I use it for sirloin steaks, as well.
1 cup soy sauce
1 cup sugar
1/4 cup pineapple juice
1/4 cup vegetable oil
1 tsp ground ginger
1 tsp garlic pwd
Combine all of the ingredients and pour over chicken or steak in a glass bowl, or heavy-duty plastic ziplock bag. Marinate for 8 hours.
This is a very good teriyaki marinade that is pretty versatile. I use it for sirloin steaks, as well.
1 cup soy sauce
1 cup sugar
1/4 cup pineapple juice
1/4 cup vegetable oil
1 tsp ground ginger
1 tsp garlic pwd
Combine all of the ingredients and pour over chicken or steak in a glass bowl, or heavy-duty plastic ziplock bag. Marinate for 8 hours.
Saturday, August 23, 2008
Peanut Buster Bars
Printable Recipe
Remember "Peanut Buster Parfaits" from Dairy Queen? This recipe is like those. Now that Oreo cookies come in so many flavors, there are so many variations you can make with this recipe. Follow it as is, using the plain Oreos. Use the mint-flavored Oreos, and vanilla ice cream, or even mint chocolate chip ice cream. Use the chocolate or even the peanut butter Oreos with vanilla ice cream .... Use your imagination!
1 lb pkg Oreo cookies, crushed
1/2 cup butter, melted
1/2 gallon vanilla ice cream, softened slightly and cut into slices
1 1/2 cups Spanish peanuts, more if desired
1/2 cup butter
2/3 cup semi sweet chocolate chips
2 cups pwd sugar
1 (12-oz ) can evaporated milk
1 tsp vanilla
1 - 2 cups caramel ice cream topping (optional)
Melt 1/2 cup butter and stir in the crushed Oreos, until well combined. Press into a 9 x 13" pan. Layer on the ice cream and sprinkle on the Spanish peanuts, pressing them into the ice cream. Freeze.
Meanwhile, melt the butter in a saucepan. Add the chocolate chips, and stir over low-medium heat until chocolate chips are melted. Add the pwd sugar and evaporated milk. Bring to a boil, and gently boil for 8 minutes, stirring constantly. Remove from the heat and stir in the vanilla. Cool.
When the sauce has cooled, pour it over the ice cream. Top with additional Spanish peanuts, if desired. If you want to use the caramel ice cream topping, drizzle over the top of the dessert.
Obviously, store in the freezer.
Remember "Peanut Buster Parfaits" from Dairy Queen? This recipe is like those. Now that Oreo cookies come in so many flavors, there are so many variations you can make with this recipe. Follow it as is, using the plain Oreos. Use the mint-flavored Oreos, and vanilla ice cream, or even mint chocolate chip ice cream. Use the chocolate or even the peanut butter Oreos with vanilla ice cream .... Use your imagination!
1 lb pkg Oreo cookies, crushed
1/2 cup butter, melted
1/2 gallon vanilla ice cream, softened slightly and cut into slices
1 1/2 cups Spanish peanuts, more if desired
1/2 cup butter
2/3 cup semi sweet chocolate chips
2 cups pwd sugar
1 (12-oz ) can evaporated milk
1 tsp vanilla
1 - 2 cups caramel ice cream topping (optional)
Melt 1/2 cup butter and stir in the crushed Oreos, until well combined. Press into a 9 x 13" pan. Layer on the ice cream and sprinkle on the Spanish peanuts, pressing them into the ice cream. Freeze.
Meanwhile, melt the butter in a saucepan. Add the chocolate chips, and stir over low-medium heat until chocolate chips are melted. Add the pwd sugar and evaporated milk. Bring to a boil, and gently boil for 8 minutes, stirring constantly. Remove from the heat and stir in the vanilla. Cool.
When the sauce has cooled, pour it over the ice cream. Top with additional Spanish peanuts, if desired. If you want to use the caramel ice cream topping, drizzle over the top of the dessert.
Obviously, store in the freezer.
Fantastic Sugar Cookies
Printable Recipe
These cookies can be rolled out, and cut with cookie cutters, or rolled into balls and baked. I usually frost them after they've been baked. My kids really like them.
6 tbsp shortening
6 tbsp butter, softened
1 cup sugar
2 eggs
1/2 tsp vanilla (I use lemon extract)
2 1/2 cups flour
1 tsp baking pwd
1 tsp salt
Cream the shortening and butter. Add the sugar and cream until thoroughly mixed. Add the eggs and vanilla and beat well. Stir in the flour, baking pwd and salt until combined. Chill dough for 1 hour. Roll into balls and flatten with the bottom of a glass, dipped in sugar. If desired, roll out dough and cut with cookie cutters. Bake 400 degrees for 6 - 8 minutes, or until just beginning to brown around the edges. If desired, frost with a buttercream frosting.
These cookies can be rolled out, and cut with cookie cutters, or rolled into balls and baked. I usually frost them after they've been baked. My kids really like them.
6 tbsp shortening
6 tbsp butter, softened
1 cup sugar
2 eggs
1/2 tsp vanilla (I use lemon extract)
2 1/2 cups flour
1 tsp baking pwd
1 tsp salt
Cream the shortening and butter. Add the sugar and cream until thoroughly mixed. Add the eggs and vanilla and beat well. Stir in the flour, baking pwd and salt until combined. Chill dough for 1 hour. Roll into balls and flatten with the bottom of a glass, dipped in sugar. If desired, roll out dough and cut with cookie cutters. Bake 400 degrees for 6 - 8 minutes, or until just beginning to brown around the edges. If desired, frost with a buttercream frosting.
Friday, August 22, 2008
English Toffee Cookies
Printable Recipe
1/2 cup butter
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp baking pwd
1/2 tsp baking soda
1/2 tsp salt
1 ( 6-oz ) pkg almond brickle baking chips (example: Heath baking bits)
Cream the butter and sugars. Add the eggs and vanilla. Beat well. Stir in the flour, baking pwd, soda and salt, just until combined. Stir in the almond brickle baking chips. Drop dough by spoonfuls onto greased cookie sheets. bake 375 degrees for 8 - 12 minutes. Immediately remove from cookie sheets and cool on a wire rack.
1/2 cup butter
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp baking pwd
1/2 tsp baking soda
1/2 tsp salt
1 ( 6-oz ) pkg almond brickle baking chips (example: Heath baking bits)
Cream the butter and sugars. Add the eggs and vanilla. Beat well. Stir in the flour, baking pwd, soda and salt, just until combined. Stir in the almond brickle baking chips. Drop dough by spoonfuls onto greased cookie sheets. bake 375 degrees for 8 - 12 minutes. Immediately remove from cookie sheets and cool on a wire rack.
Peanut Butter Chocolate Chunk Cookies
Printable Recipe
These are very, very good!
1 cup butter, softened
3/4 cup sugar
1 1/4 cups brown sugar
1 (18-oz ) jar creamy peanut butter
2 eggs
2 tsp vanilla
2 tsp water
3 cups flour
1 tsp baking soda
1 tsp salt
2 (7-oz ) Hershey's milk chocolate bars, cut into chunks OR 1 ( 12-oz ) pkg milk chocolate chips
Cream the butter and sugars until fluffy. Add the peanut butter. Beat until well blended. Add the eggs, vanilla and water. Mix well. Stir in the flour, soda and salt, just until combined. Stir in the chocolate pieces. Roll into balls and flatten criss-cross style, with a fork dipped in sugar. Bake on parchment paper-lined cookie sheets. Bake 375 degrees for 10-12 minutes. Let cookies cool on cookie sheets before removing.
These are very, very good!
1 cup butter, softened
3/4 cup sugar
1 1/4 cups brown sugar
1 (18-oz ) jar creamy peanut butter
2 eggs
2 tsp vanilla
2 tsp water
3 cups flour
1 tsp baking soda
1 tsp salt
2 (7-oz ) Hershey's milk chocolate bars, cut into chunks OR 1 ( 12-oz ) pkg milk chocolate chips
Cream the butter and sugars until fluffy. Add the peanut butter. Beat until well blended. Add the eggs, vanilla and water. Mix well. Stir in the flour, soda and salt, just until combined. Stir in the chocolate pieces. Roll into balls and flatten criss-cross style, with a fork dipped in sugar. Bake on parchment paper-lined cookie sheets. Bake 375 degrees for 10-12 minutes. Let cookies cool on cookie sheets before removing.
Funfetti Cookies
Printable Recipe
These easy cookies are made with a cake mix.
1 pkg Pillsbury Funfetti cake mix
1/3 cup vegetable oil
2 eggs
1/2 can canned Pillsbury Creamy Supreme Funfetti Vanilla Frosting
In a large bowl, combine the cake mix, oil and eggs and mix with a spoon until throughly moistened. Shape dough into 1" balls and place 2" apart on ungreased cookie sheets. With the bottom of a glass dipped in flour, flatten to 1/4" thickness.
Bake 375 degrees for 6 - 8 minutes, or until edges are light golden brown. Cool on cookie sheets for 1 minute, then while the cookies are still warm, frost with the canned frosting. If desired, immediately sprinkle each cookie with the candy bits, from the frosting. Let set before storing. Store in a tightly covered container.
These easy cookies are made with a cake mix.
1 pkg Pillsbury Funfetti cake mix
1/3 cup vegetable oil
2 eggs
1/2 can canned Pillsbury Creamy Supreme Funfetti Vanilla Frosting
In a large bowl, combine the cake mix, oil and eggs and mix with a spoon until throughly moistened. Shape dough into 1" balls and place 2" apart on ungreased cookie sheets. With the bottom of a glass dipped in flour, flatten to 1/4" thickness.
Bake 375 degrees for 6 - 8 minutes, or until edges are light golden brown. Cool on cookie sheets for 1 minute, then while the cookies are still warm, frost with the canned frosting. If desired, immediately sprinkle each cookie with the candy bits, from the frosting. Let set before storing. Store in a tightly covered container.
Outrageous Chocolate Chip Cookies
Printable Recipe
These have and addition of peanut butter and a little bit of oatmeal. Try processing the oatmeal in a food processor, to make more flour-like.
1/2 cup butter
1/2 cup sugar
1/3 cup brown sugar
1/2 cup peanut butter
1/2 tsp vanilla
1 egg
1 cup flour
1 tsp baking soda
1/4 tsp salt
1/2 cup oatmeal
1 - 1 1/2 cups chocolate chunks
Cream the butter and sugars until fluffy. Beat in the peanut butter, vanilla and egg until well combined. In another bowl, combine the flour, soda and salt. Stir in the creamed mixture, just until combined. Stir in the oatmeal and chocolate chunks until combined.
Drop by tablespoonfuls on lightly greased cookie sheets. Bake 350 degrees for 10 - 12 minutes, until the edges start to brown. Cool on cookie sheet for 5 minutes, then remove to a wire rack to cool completely.
These have and addition of peanut butter and a little bit of oatmeal. Try processing the oatmeal in a food processor, to make more flour-like.
1/2 cup butter
1/2 cup sugar
1/3 cup brown sugar
1/2 cup peanut butter
1/2 tsp vanilla
1 egg
1 cup flour
1 tsp baking soda
1/4 tsp salt
1/2 cup oatmeal
1 - 1 1/2 cups chocolate chunks
Cream the butter and sugars until fluffy. Beat in the peanut butter, vanilla and egg until well combined. In another bowl, combine the flour, soda and salt. Stir in the creamed mixture, just until combined. Stir in the oatmeal and chocolate chunks until combined.
Drop by tablespoonfuls on lightly greased cookie sheets. Bake 350 degrees for 10 - 12 minutes, until the edges start to brown. Cool on cookie sheet for 5 minutes, then remove to a wire rack to cool completely.
Pumpkin Cheesecake Bars
Printable Recipe
Bars
1 (16 - oz) pkg pound cake mix
1 egg
2 tbsp butter, melted
2 tsp pumpkin pie spice
Combine the above and mix on low speed until well combined. Pat into a greased 10 x 15" jellyroll pan. Set aside.
Filling
1 (8 - oz) pkg cream cheese, softened
1 (14 - oz) can sweetened condensed milk
2 eggs
1 (16 - oz) can pumpkin filling
2 tsp pumpkin pie spice
1/2 tsp salt
Beat the cream cheese until fluffy. Add the sweetened condensed milk, eggs, pumpkin filling, pumpkin pie spice and salt. Beat until well blended. Pour over unbaked crust and bake 350 degrees for 30 - 35 minutes, or until set. Serve with whipped cream.
Bars
1 (16 - oz) pkg pound cake mix
1 egg
2 tbsp butter, melted
2 tsp pumpkin pie spice
Combine the above and mix on low speed until well combined. Pat into a greased 10 x 15" jellyroll pan. Set aside.
Filling
1 (8 - oz) pkg cream cheese, softened
1 (14 - oz) can sweetened condensed milk
2 eggs
1 (16 - oz) can pumpkin filling
2 tsp pumpkin pie spice
1/2 tsp salt
Beat the cream cheese until fluffy. Add the sweetened condensed milk, eggs, pumpkin filling, pumpkin pie spice and salt. Beat until well blended. Pour over unbaked crust and bake 350 degrees for 30 - 35 minutes, or until set. Serve with whipped cream.
Coconut Lime Sours
Printable Recipe
I found this recipe on TheFoodNetwork.com, demonstrated on some show years ago. They're pretty good. Be sure not to overbake them.
Bars
2 cups flour
4 tbsp sugar
1/8 tsp salt
1/2 cup butter PLUS 2 1/2 tbsp margarine
4 eggs, beaten
1 cup almonds, chopped
2 cups brown sugar
3 cups sweetened flaked coconut
Lime Icing
1 1/2 cups pwd sugar
2 tbsp fresh lime juice
2 tsp (or more) lime zest
Combine the flour, sugar and salt in a bowl. Cut in the butter and margarine until the mixture resembles coarse meal. Press into an ungreased 10 x 15" jellyroll pan. Bake 350 degrees for 15 minutes, or until golden brown.
In a bowl, mix the eggs, nuts, brown sugar and coconut until well blended and spread over baked crust. Bake an additional 30 minutes, or until set. remove pan from the oven.
While the bars are still warm, loosen the edges with a metal spatula. Working quickly, spread the Lime Icing all over the top. It will be a very thin layer of icing. Let cool to room temperature, then cut into bars.
I found this recipe on TheFoodNetwork.com, demonstrated on some show years ago. They're pretty good. Be sure not to overbake them.
Bars
2 cups flour
4 tbsp sugar
1/8 tsp salt
1/2 cup butter PLUS 2 1/2 tbsp margarine
4 eggs, beaten
1 cup almonds, chopped
2 cups brown sugar
3 cups sweetened flaked coconut
Lime Icing
1 1/2 cups pwd sugar
2 tbsp fresh lime juice
2 tsp (or more) lime zest
Combine the flour, sugar and salt in a bowl. Cut in the butter and margarine until the mixture resembles coarse meal. Press into an ungreased 10 x 15" jellyroll pan. Bake 350 degrees for 15 minutes, or until golden brown.
In a bowl, mix the eggs, nuts, brown sugar and coconut until well blended and spread over baked crust. Bake an additional 30 minutes, or until set. remove pan from the oven.
While the bars are still warm, loosen the edges with a metal spatula. Working quickly, spread the Lime Icing all over the top. It will be a very thin layer of icing. Let cool to room temperature, then cut into bars.
Boston Cream Pie
Printable Recipe
This is a simple version of a classic.
1 yellow cake mix
2 (3-oz) pkgs instant vanilla pudding mix
3 cups milk
Prepare cake according to pkg directions, baking it in (2) 8 or 9" round cake pans. Cool in pans for 10 minutes, then remove from pans and cool on wire racks. When completely cooled, cut each cake in half, so that you have 4 rounds.
Beat the vanilla pudding and milk together until thickened, and let set for 5 minutes. Spread half of the pudding mixture onto the top of 2 cake rounds. Top each with another cake round. Frost tops of cakes, with chocolate frosting.
Frosting
2 ( 1-oz ) squares unsweetened chocolate
2 tbsp butter
1 1/2 cups pwd sugar
2 - 4 tbsp light corn syrup
3 tbsp milk
1 tsp vanilla
Melt the chocolate and butter together, stirring until melted. remove from heat and stir in the corn syrup, until well blended. Stir in the pwd sugar, milk and vanilla, mixing until smooth.
This is a simple version of a classic.
1 yellow cake mix
2 (3-oz) pkgs instant vanilla pudding mix
3 cups milk
Prepare cake according to pkg directions, baking it in (2) 8 or 9" round cake pans. Cool in pans for 10 minutes, then remove from pans and cool on wire racks. When completely cooled, cut each cake in half, so that you have 4 rounds.
Beat the vanilla pudding and milk together until thickened, and let set for 5 minutes. Spread half of the pudding mixture onto the top of 2 cake rounds. Top each with another cake round. Frost tops of cakes, with chocolate frosting.
Frosting
2 ( 1-oz ) squares unsweetened chocolate
2 tbsp butter
1 1/2 cups pwd sugar
2 - 4 tbsp light corn syrup
3 tbsp milk
1 tsp vanilla
Melt the chocolate and butter together, stirring until melted. remove from heat and stir in the corn syrup, until well blended. Stir in the pwd sugar, milk and vanilla, mixing until smooth.
Chocolate Eclair Dessert
Printable Recipe
2 individual pkgs graham crackers
2 (3-oz) pkgs instant vanilla pudding mix
3 cups milk
1 (8-oz) ctr Cool Whip
Line a 9 x 13" pan with whole graham crackers. In a large bowl, beat the vanilla pudding mixes and milk until thick. Let set, about 5 minutes. Fold in the cool whip. Spread half of the pudding mixture on the graham cracker layer. Top with another layer of graham crackers, then the remaining pudding mixture. Top with another layer of graham crackers, and frost with Silky Chocolate Glaze.
Silky Chocolate Glaze
3 (1-oz) squares unsweetened chocolate, melted
4 tbsp milk
4 tbsp light corn syrup
2 cups pwd sugar
1 tsp vanilla
Mix the above until smooth. Use this frosting for Chocolate Eclair Dessert or Ho-Ho Cake.
2 individual pkgs graham crackers
2 (3-oz) pkgs instant vanilla pudding mix
3 cups milk
1 (8-oz) ctr Cool Whip
Line a 9 x 13" pan with whole graham crackers. In a large bowl, beat the vanilla pudding mixes and milk until thick. Let set, about 5 minutes. Fold in the cool whip. Spread half of the pudding mixture on the graham cracker layer. Top with another layer of graham crackers, then the remaining pudding mixture. Top with another layer of graham crackers, and frost with Silky Chocolate Glaze.
Silky Chocolate Glaze
3 (1-oz) squares unsweetened chocolate, melted
4 tbsp milk
4 tbsp light corn syrup
2 cups pwd sugar
1 tsp vanilla
Mix the above until smooth. Use this frosting for Chocolate Eclair Dessert or Ho-Ho Cake.
Silky Chocolate Glaze
Printable Recipe
3 (1-oz) squares unsweetened chocolate, melted
4 tbsp milk
4 tbsp light corn syrup
2 cups pwd sugar
1 tsp vanilla
Mix the above until smooth. Use this frosting for Chocolate Eclair Dessert or Ho-Ho Cake.
3 (1-oz) squares unsweetened chocolate, melted
4 tbsp milk
4 tbsp light corn syrup
2 cups pwd sugar
1 tsp vanilla
Mix the above until smooth. Use this frosting for Chocolate Eclair Dessert or Ho-Ho Cake.
Coconut Cake
Printable Recipe
1 (18 1/2-oz) pkg Butter cake mix
1/2 cup butter, softened
2/3 cup water
3 eggs
2 cups sugar
1 cup milk
1 (8-oz) ctr Cool Whip
1 (6-oz) pkg sweetened, shredded coconut
Beat the cake mix, butter, water and eggs with an electric mixer on medium speed for 2 minutes. Spread in a greased and floured 9 x 13" pan. Bake 350 degrees for 30-40 minutes, or until toothpick inserted in the center comes out clean.
About 10 minutes before cake is done, combine the sugar and milk in a saucepan and bring to a boil. Boil gently for 1-2 minutes. remove cake from oven and immediately poke holes into the cake, all over, with a fork. Pour hot milk mixture over hot cake and cool to room temperature, about 1 hour.
Spread cool whip over cake and sprinkle with coconut. Keep refrigerated until ready to serve. Store in the refrigerator.
1 (18 1/2-oz) pkg Butter cake mix
1/2 cup butter, softened
2/3 cup water
3 eggs
2 cups sugar
1 cup milk
1 (8-oz) ctr Cool Whip
1 (6-oz) pkg sweetened, shredded coconut
Beat the cake mix, butter, water and eggs with an electric mixer on medium speed for 2 minutes. Spread in a greased and floured 9 x 13" pan. Bake 350 degrees for 30-40 minutes, or until toothpick inserted in the center comes out clean.
About 10 minutes before cake is done, combine the sugar and milk in a saucepan and bring to a boil. Boil gently for 1-2 minutes. remove cake from oven and immediately poke holes into the cake, all over, with a fork. Pour hot milk mixture over hot cake and cool to room temperature, about 1 hour.
Spread cool whip over cake and sprinkle with coconut. Keep refrigerated until ready to serve. Store in the refrigerator.
Yellow Cake
Printable Recipe
1 (18 1/2-oz) pkg Yellow cake mix
1 (3-oz) pkg instant vanilla or butterscotch pudding mix
4 eggs
3/4 cup water
3/4 cup vegetable oil
1 tsp vanilla
1/3 cup brown sugar
2 tsp cinnamon
Beat all of the above, in a bowl with an electric mixer on medium speed, until smooth, about 2 minutes. In another small bowl, stir together the brown sugar and cinnamon. Spread one-third of the batter in a greased 9 x 13" pan. Sprinkle half of the sugar/cinnamon mixture evenly over the batter. Spread another one-third of the cake batter on top. (You will need to use a spoon to spread evenly.) Sprinkle with the remaining sugar/cinnamon mixture and spread the remaining cake batter over that. Bake 350 degrees for about 30 minutes, or until toothpick inserted in the center comes out clean. Cool cake, and frost with the Glaze.
Glaze
1 cup pwd sugar
2 tbsp milk
1/2 tsp vanilla
Mix the above until smooth.
1 (18 1/2-oz) pkg Yellow cake mix
1 (3-oz) pkg instant vanilla or butterscotch pudding mix
4 eggs
3/4 cup water
3/4 cup vegetable oil
1 tsp vanilla
1/3 cup brown sugar
2 tsp cinnamon
Beat all of the above, in a bowl with an electric mixer on medium speed, until smooth, about 2 minutes. In another small bowl, stir together the brown sugar and cinnamon. Spread one-third of the batter in a greased 9 x 13" pan. Sprinkle half of the sugar/cinnamon mixture evenly over the batter. Spread another one-third of the cake batter on top. (You will need to use a spoon to spread evenly.) Sprinkle with the remaining sugar/cinnamon mixture and spread the remaining cake batter over that. Bake 350 degrees for about 30 minutes, or until toothpick inserted in the center comes out clean. Cool cake, and frost with the Glaze.
Glaze
1 cup pwd sugar
2 tbsp milk
1/2 tsp vanilla
Mix the above until smooth.
Cream Cheese Frosting
Printable Recipe
1/2 cup butter, softened
1 (8-oz) pkg cream cheese, softened
4 cups pwd sugar
milk, if desired - enough to make it more spreadable
1 tsp vanilla
Beat the cream cheese until smooth. Add the butter and beat until smooth. Add the pwd sugar, milk if using, and vanilla. Beat until smooth and of desired spreading consistency.
1/2 cup butter, softened
1 (8-oz) pkg cream cheese, softened
4 cups pwd sugar
milk, if desired - enough to make it more spreadable
1 tsp vanilla
Beat the cream cheese until smooth. Add the butter and beat until smooth. Add the pwd sugar, milk if using, and vanilla. Beat until smooth and of desired spreading consistency.
Creme De Menthe Frosting with Chocolate Topping
Printable Recipe
1/2 cup butter, softened
2 cups pwd sugar
2 tbsp cream de menthe (I use the cream de menthe syrup found in with the ice cream toppings at the store, rather than the liqueur)
1-2 tbsp milk, if desired
a few drops green food coloring, if desired
Combine the ingredients and beat until smooth. Spread over the cooled brownies. Chill until frosting is set and top with the following:
Chocolate Topping
1 cup semisweet chocolate chips
2 tbsp vegetable oil
Melt together and spread over cream de menthe frosting.
1/2 cup butter, softened
2 cups pwd sugar
2 tbsp cream de menthe (I use the cream de menthe syrup found in with the ice cream toppings at the store, rather than the liqueur)
1-2 tbsp milk, if desired
a few drops green food coloring, if desired
Combine the ingredients and beat until smooth. Spread over the cooled brownies. Chill until frosting is set and top with the following:
Chocolate Topping
1 cup semisweet chocolate chips
2 tbsp vegetable oil
Melt together and spread over cream de menthe frosting.
Chocolate Satin Frosting
Printable Recipe
1/2 cup butter, softened
3 1/4 cups pwd sugar
1/4 cup unsweetened cocoa pwd
dash salt
1/4 cup whipping cream, or more (I've found I always need more to get a spreading consistency. Of course, you can use milk, but it tastes better with the cream.)
1 (1-oz) square unsweetened chocolate, melted
2 tbsp light corn syrup
Place butter in a bowl and beat until creamy. Gradually add the pwd sugar, cocoa and salt alternately with the whipping cream and 1-oz melted unsweetened chocolate, scraping bowl often and beating well after each addition. stir in the corn syrup and beat until smooth and satiny.
1/2 cup butter, softened
3 1/4 cups pwd sugar
1/4 cup unsweetened cocoa pwd
dash salt
1/4 cup whipping cream, or more (I've found I always need more to get a spreading consistency. Of course, you can use milk, but it tastes better with the cream.)
1 (1-oz) square unsweetened chocolate, melted
2 tbsp light corn syrup
Place butter in a bowl and beat until creamy. Gradually add the pwd sugar, cocoa and salt alternately with the whipping cream and 1-oz melted unsweetened chocolate, scraping bowl often and beating well after each addition. stir in the corn syrup and beat until smooth and satiny.
Creamy Chocolate Frosting
Printable Recipe
3 1/2 cups pwd sugar
1 cup unsweetened cocoa
1 cup butter, softened
6 - 8 tbsp milk
2 tsp vanilla
Combine the pwd sugar, cocoa, butter, 6 tbsp milk, and vanilla in a bowl. Beat until smooth. Add additional milk, if needed.
3 1/2 cups pwd sugar
1 cup unsweetened cocoa
1 cup butter, softened
6 - 8 tbsp milk
2 tsp vanilla
Combine the pwd sugar, cocoa, butter, 6 tbsp milk, and vanilla in a bowl. Beat until smooth. Add additional milk, if needed.
Butterscotch Marble Bundt Cake
Printable Recipe
This is a very good cake.
1 (18 1/2-oz) pkg White cake mix
1 (3-oz) pkg instant butterscotch pudding mix
1 cup water
1/2 cup vegetable oil
4 eggs
1/2 cup Hershey's chocolate syrup
Generously grease and flour a bundt cake pan. Preheat oven to 325 degrees.
Beat together the cake and pudding mixes, water and oil until smooth. Add the eggs, one at a time, beating well after each addition. Pour 2/3 of the batter into the prepared pan. Mix remaining cake batter with the Hershey's chocolate syrup, and pour evenly over the batter in the pan. With a knife, marbelize the batter. Bake 325 degrees for 1 hour. Cool in pan for 25 - 30 minutes, then remove from pan and cool completely on a wire rack. If desired, dust with pwd sugar or drizzle with Creamy Chocolate Frosting.
Note: You will not need to use the entire amount of frosting, if you are just going to drizzle it over the cake. You can do with the remaining frosting, what my mother did when we were little: Frost graham or saltine crackers, and then top with another cracker. Those were wonderful treats!
This is a very good cake.
1 (18 1/2-oz) pkg White cake mix
1 (3-oz) pkg instant butterscotch pudding mix
1 cup water
1/2 cup vegetable oil
4 eggs
1/2 cup Hershey's chocolate syrup
Generously grease and flour a bundt cake pan. Preheat oven to 325 degrees.
Beat together the cake and pudding mixes, water and oil until smooth. Add the eggs, one at a time, beating well after each addition. Pour 2/3 of the batter into the prepared pan. Mix remaining cake batter with the Hershey's chocolate syrup, and pour evenly over the batter in the pan. With a knife, marbelize the batter. Bake 325 degrees for 1 hour. Cool in pan for 25 - 30 minutes, then remove from pan and cool completely on a wire rack. If desired, dust with pwd sugar or drizzle with Creamy Chocolate Frosting.
Note: You will not need to use the entire amount of frosting, if you are just going to drizzle it over the cake. You can do with the remaining frosting, what my mother did when we were little: Frost graham or saltine crackers, and then top with another cracker. Those were wonderful treats!
White Fudge Frosting
Printable Recipe
Excellent! Great on brownies, too.
1/2 cup butter
1 cup granulated sugar
1/4 cup milk
2 cups, or more, pwd sugar
1 tsp vanilla extract
In a saucepan, melt the butter. Add granulated sugar and milk, stir until blended. Bring to a boil, stirring constantly. Remove from heat and cool. Gradually add enough pwd sugar to reach desired consistency. Add vanilla and stir well.
Fills and frosts 2 (8 or 9") cake layers, or a 9 x 13" cake.
Excellent! Great on brownies, too.
1/2 cup butter
1 cup granulated sugar
1/4 cup milk
2 cups, or more, pwd sugar
1 tsp vanilla extract
In a saucepan, melt the butter. Add granulated sugar and milk, stir until blended. Bring to a boil, stirring constantly. Remove from heat and cool. Gradually add enough pwd sugar to reach desired consistency. Add vanilla and stir well.
Fills and frosts 2 (8 or 9") cake layers, or a 9 x 13" cake.
Feathery Fudge Cake
Printable Recipe
This is a great cake!
2/3 cup butter, softened
1 3/4 cups sugar
2 eggs
1 1/2 tsp vanilla
2 1/2 (1-oz) squares unsweetened chocolate, melted and cooled
2 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
1 1/4 cups icy, cold water
Grease and flour a 9 x 13" pan. Cream the butter, and gradually add the sugar and beat for 5 minutes. Add add eggs, one at a time, beating well after each addition. Beat in the vanilla and chocolate.
In a separate bowl, combine the flour, soda and salt and mix well. Add the flour mixture to the creamed mixture, alternately with the cold water. Spread in the prepared pan. Batter will be very thick.
Bake 350 degrees, for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Frost with White Fudge Frosting.
This is a great cake!
2/3 cup butter, softened
1 3/4 cups sugar
2 eggs
1 1/2 tsp vanilla
2 1/2 (1-oz) squares unsweetened chocolate, melted and cooled
2 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
1 1/4 cups icy, cold water
Grease and flour a 9 x 13" pan. Cream the butter, and gradually add the sugar and beat for 5 minutes. Add add eggs, one at a time, beating well after each addition. Beat in the vanilla and chocolate.
In a separate bowl, combine the flour, soda and salt and mix well. Add the flour mixture to the creamed mixture, alternately with the cold water. Spread in the prepared pan. Batter will be very thick.
Bake 350 degrees, for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Frost with White Fudge Frosting.
Thursday, August 21, 2008
Applesauce Bars
Printable Recipe
These are simple bars, but very good.
Bars
1/4 cup shortening
2/3 cups sugar
1 egg
1 cup applesauce
1 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
1/2 cup raisins
Cream the shortening and sugar until fluffy. Add the egg and applesauce. Stir in the flour, soda, salt, cinnamon, cloves and nutmeg just until combined. Stir in raisins. Bake in a greased 9 x 13" pan at 350 degrees for 25 - 30 minutes. Cool and frost with a basic white (buttercream) frosting.
These are simple bars, but very good.
Bars
1/4 cup shortening
2/3 cups sugar
1 egg
1 cup applesauce
1 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
1/2 cup raisins
Cream the shortening and sugar until fluffy. Add the egg and applesauce. Stir in the flour, soda, salt, cinnamon, cloves and nutmeg just until combined. Stir in raisins. Bake in a greased 9 x 13" pan at 350 degrees for 25 - 30 minutes. Cool and frost with a basic white (buttercream) frosting.
German Chocolate Bars
Printable Recipe
These are rich, but very good!
Bars
1 pkg German Chocolate cake mix
3/4 cup butter, melted
1/3 cup evaporated milk
Mix together the dry cake mix, butter and evaporated milk. Press half of the mixture into a lightly greased 9 x 13" pan. Bake 350 degrees for about 6 minutes. Remove from the oven and sprinkle on:
Additional ingredients
1 cup milk chocolate chips
Spread when melted. Set aside.
Filling
1 (14-oz) pkg caramels (Kraft), unwrapped
1/3 cup evaporated milk
Melt together the caramels, and evaporated milk over low heat in a saucepan until smooth. Pour caramel mixture over partially baked crust. Drop remaining dough on top of caramel. (There will be gaps, but as it bakes, it will cover the caramel, for the most part.) Bake another 15 - 20 minutes. Cool and cut into small bars.
These are rich, but very good!
Bars
1 pkg German Chocolate cake mix
3/4 cup butter, melted
1/3 cup evaporated milk
Mix together the dry cake mix, butter and evaporated milk. Press half of the mixture into a lightly greased 9 x 13" pan. Bake 350 degrees for about 6 minutes. Remove from the oven and sprinkle on:
Additional ingredients
1 cup milk chocolate chips
Spread when melted. Set aside.
Filling
1 (14-oz) pkg caramels (Kraft), unwrapped
1/3 cup evaporated milk
Melt together the caramels, and evaporated milk over low heat in a saucepan until smooth. Pour caramel mixture over partially baked crust. Drop remaining dough on top of caramel. (There will be gaps, but as it bakes, it will cover the caramel, for the most part.) Bake another 15 - 20 minutes. Cool and cut into small bars.
Saturday, August 16, 2008
Cabbage Salad
Printable Recipe
This is excellent salad. Wait to put it all together, until just before serving.
Salad
1 (1-lb) pkg coleslaw mix (found in the produce section, probably next to the bagged salads)
1 pkg Ramen chicken soup - reserve the seasoning packet for the dressing
2 tbsp sunflower seeds
1/2 cup slivered almonds, toasted *
Break up the Ramen noodles and combine with the sunflower seeds and toasted almonds in a plastic bag. Set aside.
*To toast the almonds, spread in a single layer on a cookie sheet. Bake 350 degrees for 5-8 minutes, or until golden brown. Once they start to brown, they will brown very quickly, so keep a close eye on them.
Dressing
1/2 cup vegetable oil
2 tbsp sugar
2 tbsp cider vinegar
seasoning packet from the soup mix
Combine well.
Just before serving, combine all of the ingredients into a large bowl. Toss to distribute the dressing evenly.
This is excellent salad. Wait to put it all together, until just before serving.
Salad
1 (1-lb) pkg coleslaw mix (found in the produce section, probably next to the bagged salads)
1 pkg Ramen chicken soup - reserve the seasoning packet for the dressing
2 tbsp sunflower seeds
1/2 cup slivered almonds, toasted *
Break up the Ramen noodles and combine with the sunflower seeds and toasted almonds in a plastic bag. Set aside.
*To toast the almonds, spread in a single layer on a cookie sheet. Bake 350 degrees for 5-8 minutes, or until golden brown. Once they start to brown, they will brown very quickly, so keep a close eye on them.
Dressing
1/2 cup vegetable oil
2 tbsp sugar
2 tbsp cider vinegar
seasoning packet from the soup mix
Combine well.
Just before serving, combine all of the ingredients into a large bowl. Toss to distribute the dressing evenly.
Fruit Salad
Printable Recipe
1 (3-oz) pkg instant vanilla pudding mix
1 cup milk
3/4 cup sour cream
1/3 cup frozen orange juice concentrate
3 apples, chpd (can leave peels on)
3 bananas, sliced
grapes
1 can Mandarin oranges, drained
1 can pineapple tidbits, drained
Mix the above until smooth, in a large bowl. Add fresh fruit. Store in the refrigerator.
1 (3-oz) pkg instant vanilla pudding mix
1 cup milk
3/4 cup sour cream
1/3 cup frozen orange juice concentrate
3 apples, chpd (can leave peels on)
3 bananas, sliced
grapes
1 can Mandarin oranges, drained
1 can pineapple tidbits, drained
Mix the above until smooth, in a large bowl. Add fresh fruit. Store in the refrigerator.
Pizza Burgers
Printable Recipe
I recently came upon this recipe again. I used to make these often, when my kids were little. They're good!
1 1/2 lbs hamburger
chopped onion
chopped green pepper
garlic pwd, optional
1 tsp oregano
1 (15 1/2-oz) jar pizza sauce
Parmesan cheese, to taste
Mozzarella cheese, to taste
Provolone cheese, to taste - if desired
English muffins, split
Brown the hamburger and onion. Drain. Add the green pepper, garlic, oregano, pizza sauce and Parmesan cheese. Bring to a boil and then reduce heat and simmer, covered, for about 30 minutes. Spoon mixture onto English muffins and top with Mozzarella and Provolone cheeses. Bake 350 degrees for 15 minutes, or until the cheese is melted and lightly browned.
I recently came upon this recipe again. I used to make these often, when my kids were little. They're good!
1 1/2 lbs hamburger
chopped onion
chopped green pepper
garlic pwd, optional
1 tsp oregano
1 (15 1/2-oz) jar pizza sauce
Parmesan cheese, to taste
Mozzarella cheese, to taste
Provolone cheese, to taste - if desired
English muffins, split
Brown the hamburger and onion. Drain. Add the green pepper, garlic, oregano, pizza sauce and Parmesan cheese. Bring to a boil and then reduce heat and simmer, covered, for about 30 minutes. Spoon mixture onto English muffins and top with Mozzarella and Provolone cheeses. Bake 350 degrees for 15 minutes, or until the cheese is melted and lightly browned.
Mom's Meatloaf
Printable Recipe
I think the title says it all.
1 1/2 lbs hamburger (I find that 80% lean is a good choice)
2 - 3 slices bread, torn into pieces
1 tsp salt
1/2 tsp pepper
garlic pwd
onion pwd
splash Worcestershire sauce
2 eggs
about 1/4 cup milk
about 1/4 cup ketchup
chpd green pepper, maybe 1/2 to 1 whole - if desired
American cheese, cut into small bits, as much as you want - if desired
If desired, additional ketchup and a few slices bacon for the top
Combine the meatloaf ingredients. Spray a 9 x 13" pan with PAM and put 3 slices bread, side by side, to place the meatloaf on top. This will absorb the grease, and when you're done with them, is a tasty treat for your dog; if he can handle it. Pat the mixture into a large loaf, on top of the bread. Spread some ketchup on top of the loaf, and lay a few slices bacon on top, if you'd like.
Bake 350 degrees for about 1 hour, 15 minutes, or until no longer pink.
I think the title says it all.
1 1/2 lbs hamburger (I find that 80% lean is a good choice)
2 - 3 slices bread, torn into pieces
1 tsp salt
1/2 tsp pepper
garlic pwd
onion pwd
splash Worcestershire sauce
2 eggs
about 1/4 cup milk
about 1/4 cup ketchup
chpd green pepper, maybe 1/2 to 1 whole - if desired
American cheese, cut into small bits, as much as you want - if desired
If desired, additional ketchup and a few slices bacon for the top
Combine the meatloaf ingredients. Spray a 9 x 13" pan with PAM and put 3 slices bread, side by side, to place the meatloaf on top. This will absorb the grease, and when you're done with them, is a tasty treat for your dog; if he can handle it. Pat the mixture into a large loaf, on top of the bread. Spread some ketchup on top of the loaf, and lay a few slices bacon on top, if you'd like.
Bake 350 degrees for about 1 hour, 15 minutes, or until no longer pink.
Beef Au Jus
Printable Recipe
This is how my best friend makes her Beef Au Jus. It is very, very good. Serve over buns, mashed potatoes, or drain the meat of the broth and add bbq sauce and serve over buns.
Place chuck roast in a roasting pan. Add water, until about an inch deep. Add salt, pepper, beef bouillon and a bay leaf. Cover roasting pan and bake 325 degrees for about 4 hours, or until tender. Turn roast over halfway through cooking time. No need to brown the roast, first. Remove the meat from the broth and cool slightly on a large plate. Shred meat. Degrease the broth, and serve broth on the side of the sandwiches for dipping.
Note: These are wonderful served on hoagie buns, topped with sliced green peppers and onions that have been sauteed in olive oil, with the broth served on the side for dipping.
This is how my best friend makes her Beef Au Jus. It is very, very good. Serve over buns, mashed potatoes, or drain the meat of the broth and add bbq sauce and serve over buns.
Place chuck roast in a roasting pan. Add water, until about an inch deep. Add salt, pepper, beef bouillon and a bay leaf. Cover roasting pan and bake 325 degrees for about 4 hours, or until tender. Turn roast over halfway through cooking time. No need to brown the roast, first. Remove the meat from the broth and cool slightly on a large plate. Shred meat. Degrease the broth, and serve broth on the side of the sandwiches for dipping.
Note: These are wonderful served on hoagie buns, topped with sliced green peppers and onions that have been sauteed in olive oil, with the broth served on the side for dipping.
Hovies Chili
Printable Recipe
This is a simple and very good chili.
1 lb hamburger
chpd onion, optional
chpd green pepper, optional
1 (28-oz) can tomatoes, undrained and tomatoes cut up
1 (14 1/2-oz ) can tomatoes, undrained and tomatoes cut up
1 (16-oz) can chili beans
2 1/2 tbsp chili pwd (more, if needed)
2 1/2 tbsp sugar (more, if needed)
Brown the hamburger and onion. Drain. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for about 20 minutes. Serve.
This is a simple and very good chili.
1 lb hamburger
chpd onion, optional
chpd green pepper, optional
1 (28-oz) can tomatoes, undrained and tomatoes cut up
1 (14 1/2-oz ) can tomatoes, undrained and tomatoes cut up
1 (16-oz) can chili beans
2 1/2 tbsp chili pwd (more, if needed)
2 1/2 tbsp sugar (more, if needed)
Brown the hamburger and onion. Drain. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for about 20 minutes. Serve.
Lasagna (with meatballs, if desired)
Printable Recipe
This is not the traditional lasagna recipe, in that it does not have ricotta or cottage cheese (blech!). I have always made the meat sauce using browned hamburger. However, I recently have begun making meatballs, baking them, and crumbling the meatballs in place of the browned hamburger. Wow, what a difference that makes! When I make meatballs, I do not follow a recipe, but just use estimated amounts. I will tell you the approximate amounts I use at the end of the recipe here, but if you want to find your own, feel free to do so.
Note: I will give you the original amounts for the sauce, but please know that it does not stretch very easily, for the entire pan of lasagna. It will work, though. My mother made it this way for years, and it was fine. Just don't taste too much of the sauce while you're preparing it. Lately, I've been doubling the sauce recipe, but I do not always use all of the sauce. It can get a little soupy if I do. Just play around with this recipe. I think that either way, you'll really like it.
1 1/2 lbs hamburger
1 (1 lb-13 oz) can Italian plum tomatoes (It helps to use actual plum tomatoes. I don't know if they are juicier or what, but it does help the sauce to stretch.)
1 (6-oz can) tomato paste
1 (8-oz) can tomato sauce
1 tsp salt
1 tsp basil leaves, or to taste
1/2 - 1 tsp oregano leaves, or to taste
1/4 tsp pepper
1 bay leaf
8-oz pkg lasagna noodles (or a total of 9 noodles)
1 (8-oz) pkg shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
Brown the hamburger, drain. Add the tomaotes, tomato paste, tomato sauce, salt, basil, oregano, pepper and bay leaf. Bring to a boil, and simmer, covered, for 15 minutes. Meanwhile, cook lasagna noodles according to pkg directions.
In a greased 9 x 13" pan, spread a thin layer of the sauce. Top with 3 of the lasagna noodles, and then 1/3 of the Mozzarella cheese, and 1/4 of the Parmesan cheese. Repeat layers, ending up with a layer of sauce on top, then the last bit of Parmesan cheese on top of that. Bake 350 degrees for 30 - 40 minutes, or until the cheese is melted and lightly browned. Let sit for 10 - 15 minutes before cutting into.
If you are going to make meatballs, in place of the browned hamburger:
1 1/2 lbs hamburger
2 eggs
3 slices bread, cut into small pieces OR about 1/2 cup dried Italian bread crumbs
1 tsp salt
1/2 tsp pepper
a little milk, maybe 2 tbsp
Mix the above together and form into smallish meatballs. Place on a cookie sheet lined with foil. Bake the meatballs in a 400 degree oven, for about 15 - 20 minutes, or until done and no longer pink in the center. Cool slightly, and crumble up. Prepare sauce as directed, and add the cooked, crumbled meatballs. Proceed with the rest of the recipe, as directed.
This way is oh, so good!
This is not the traditional lasagna recipe, in that it does not have ricotta or cottage cheese (blech!). I have always made the meat sauce using browned hamburger. However, I recently have begun making meatballs, baking them, and crumbling the meatballs in place of the browned hamburger. Wow, what a difference that makes! When I make meatballs, I do not follow a recipe, but just use estimated amounts. I will tell you the approximate amounts I use at the end of the recipe here, but if you want to find your own, feel free to do so.
Note: I will give you the original amounts for the sauce, but please know that it does not stretch very easily, for the entire pan of lasagna. It will work, though. My mother made it this way for years, and it was fine. Just don't taste too much of the sauce while you're preparing it. Lately, I've been doubling the sauce recipe, but I do not always use all of the sauce. It can get a little soupy if I do. Just play around with this recipe. I think that either way, you'll really like it.
1 1/2 lbs hamburger
1 (1 lb-13 oz) can Italian plum tomatoes (It helps to use actual plum tomatoes. I don't know if they are juicier or what, but it does help the sauce to stretch.)
1 (6-oz can) tomato paste
1 (8-oz) can tomato sauce
1 tsp salt
1 tsp basil leaves, or to taste
1/2 - 1 tsp oregano leaves, or to taste
1/4 tsp pepper
1 bay leaf
8-oz pkg lasagna noodles (or a total of 9 noodles)
1 (8-oz) pkg shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
Brown the hamburger, drain. Add the tomaotes, tomato paste, tomato sauce, salt, basil, oregano, pepper and bay leaf. Bring to a boil, and simmer, covered, for 15 minutes. Meanwhile, cook lasagna noodles according to pkg directions.
In a greased 9 x 13" pan, spread a thin layer of the sauce. Top with 3 of the lasagna noodles, and then 1/3 of the Mozzarella cheese, and 1/4 of the Parmesan cheese. Repeat layers, ending up with a layer of sauce on top, then the last bit of Parmesan cheese on top of that. Bake 350 degrees for 30 - 40 minutes, or until the cheese is melted and lightly browned. Let sit for 10 - 15 minutes before cutting into.
If you are going to make meatballs, in place of the browned hamburger:
1 1/2 lbs hamburger
2 eggs
3 slices bread, cut into small pieces OR about 1/2 cup dried Italian bread crumbs
1 tsp salt
1/2 tsp pepper
a little milk, maybe 2 tbsp
Mix the above together and form into smallish meatballs. Place on a cookie sheet lined with foil. Bake the meatballs in a 400 degree oven, for about 15 - 20 minutes, or until done and no longer pink in the center. Cool slightly, and crumble up. Prepare sauce as directed, and add the cooked, crumbled meatballs. Proceed with the rest of the recipe, as directed.
This way is oh, so good!
Ground Beef Italiano
Printable Recipe
1 lb hamburger
1/4 cup chopped onion
1/3 cup chopped green pepper
1/4 cup diced celery
1 (14 1/2-oz) can tomatoes, undrained, and tomatoes cut up
1 can Cambell's tomato soup
1 (12-oz) can whole kernal corn, drained
1/4 tsp garlic pwd
1/4 tsp oregano
1 tsp salt
1/4 tsp pepper
1 cup shredded Cheddar cheese
Brown hamburger and onion, drain. Add the remaining ingredients, except the cheese. Simmer slowly for 15 minutes. Pour into a greased 2-quart casserole dish. Top with cheese and bake, uncovered, 350 degrees for 30 minutes, until hot and bubbly.
1 lb hamburger
1/4 cup chopped onion
1/3 cup chopped green pepper
1/4 cup diced celery
1 (14 1/2-oz) can tomatoes, undrained, and tomatoes cut up
1 can Cambell's tomato soup
1 (12-oz) can whole kernal corn, drained
1/4 tsp garlic pwd
1/4 tsp oregano
1 tsp salt
1/4 tsp pepper
1 cup shredded Cheddar cheese
Brown hamburger and onion, drain. Add the remaining ingredients, except the cheese. Simmer slowly for 15 minutes. Pour into a greased 2-quart casserole dish. Top with cheese and bake, uncovered, 350 degrees for 30 minutes, until hot and bubbly.
Oven Beef Stew
Printable Recipe
I got this recipe from an old friend. It is delicious, but it is spicy, due to all of the black pepper. You can certainly cut down on the pepper, but it helps to serve the stew with a tossed salad and a nice crusty bread, to cut down on the hotness of it.
2 lbs stew meat, cut up in even pieces (I sometimes use a chuck roast that I've trimmed of fat, and cut into chunks. I sprinkle some paprika onto the meat for added flavor and color.)
carrots, cut into large chunks
celery, cut into large chunks
4 - 6 potatoes, scrubbed, skins left on, cut into large chunks
1 (14 1/2-0z) can tomatoes, undrained and tomatoes cut up
6 tbsp Minute Tapioca (found in the baking aisle of the grocery store)
1 1/2 cups water
1 tsp minced garlic, optional
1 tbsp sugar
1 tbsp salt
1-2 tsp pepper (original recipe calls for 1 tbsp)
Mix everything together in a large roasting pan. You do not need to brown the meat, first. Cover roasting pan and bake at 250 degrees for 5 hours, or more. Stir a couple of times, during baking.
I got this recipe from an old friend. It is delicious, but it is spicy, due to all of the black pepper. You can certainly cut down on the pepper, but it helps to serve the stew with a tossed salad and a nice crusty bread, to cut down on the hotness of it.
2 lbs stew meat, cut up in even pieces (I sometimes use a chuck roast that I've trimmed of fat, and cut into chunks. I sprinkle some paprika onto the meat for added flavor and color.)
carrots, cut into large chunks
celery, cut into large chunks
4 - 6 potatoes, scrubbed, skins left on, cut into large chunks
1 (14 1/2-0z) can tomatoes, undrained and tomatoes cut up
6 tbsp Minute Tapioca (found in the baking aisle of the grocery store)
1 1/2 cups water
1 tsp minced garlic, optional
1 tbsp sugar
1 tbsp salt
1-2 tsp pepper (original recipe calls for 1 tbsp)
Mix everything together in a large roasting pan. You do not need to brown the meat, first. Cover roasting pan and bake at 250 degrees for 5 hours, or more. Stir a couple of times, during baking.
Beef Stew with Dumplings
Printable Recipe
Very good stew!
1 lb stew meat
paprika
4 cups hot water
2 tsp beef bouillon
1/2 tsp salt
1/4 tsp pepper
1 or 2 bay leaves
3 potatoes, cut into chunks
3 carrots, sliced
2 stalks celery, sliced
1 small onion, cut into chunks
1 green pepper, cored and seeded and cut into fourths (This is just for flavor, you will be removing it after vegetables are cooked through)
Dumplings
1 1/2 cups flour
2 tsp baking pwd
3/4 tsp salt
3 tbsp shortening
3/4 cup milk
To Make The Stew: Trim the stew meat, and cut into even pieces. Brown in a large skillet that has a cover. You should do this in batches, because if you brown it all at once, the meat will not get a nice sear. Drain.
Note: For each batch of meat that you brown, liberally sprinkle with paprika. This will give the stew a very nice flavor (not peppery, though) and color. In my opinion, this is key to the recipe.
After all of the meat is browned, place it all in the skillet and add the water, beef bouillon, salt, pepper, and bay leaf. bring to a boil and then reduce to a simmer. Cook, covered for 1 1/2 hours, or until meat is almost tender. It will still continue to cook, once you add the vegetables.
Add all of the vegetables and bring to a boil again. Reduce heat to a simmer, cook covered again, for another 20-30 minutes, or until vegetables are tender. Note: I usually discard the bay leaves when I put in the vegetables, and add a new one. This just seems to intensify the flavor of the bay leaf. I also add an additional 2 cups water, so I can have more gravy in the end. I add additional seasonings when I do this. When vegetables are tender, remove the green pepper and bay leaf. Now prepare the dumplings.
To Make the Dumplings: In a large bowl, combine the flour, baking pwd, and salt. Cut in the shortening until mixture resembels coarse crumbs. Stir in the milk. Now bring the broth in the skillet back up to a slow boil, and drop the dumpling dough by spoonfuls onto the top of the meat and vegetables. Note: You really don't want the dumplings to be covered in the broth, so if it seems there is too much, remove some of it, and keep it hot in a separate saucepan, returning it once the dumplings are cooked through.
Cook the dumplings over medium heat uncovered, for 10 minutes, then cover the pan and cook for another 10 minutes, or until they are dry. Return the broth to the pan, if you removed any of it. return to a boil and thicken the broth for gravy, using a mixture of flour and cold water. Serve.
Very good stew!
1 lb stew meat
paprika
4 cups hot water
2 tsp beef bouillon
1/2 tsp salt
1/4 tsp pepper
1 or 2 bay leaves
3 potatoes, cut into chunks
3 carrots, sliced
2 stalks celery, sliced
1 small onion, cut into chunks
1 green pepper, cored and seeded and cut into fourths (This is just for flavor, you will be removing it after vegetables are cooked through)
Dumplings
1 1/2 cups flour
2 tsp baking pwd
3/4 tsp salt
3 tbsp shortening
3/4 cup milk
To Make The Stew: Trim the stew meat, and cut into even pieces. Brown in a large skillet that has a cover. You should do this in batches, because if you brown it all at once, the meat will not get a nice sear. Drain.
Note: For each batch of meat that you brown, liberally sprinkle with paprika. This will give the stew a very nice flavor (not peppery, though) and color. In my opinion, this is key to the recipe.
After all of the meat is browned, place it all in the skillet and add the water, beef bouillon, salt, pepper, and bay leaf. bring to a boil and then reduce to a simmer. Cook, covered for 1 1/2 hours, or until meat is almost tender. It will still continue to cook, once you add the vegetables.
Add all of the vegetables and bring to a boil again. Reduce heat to a simmer, cook covered again, for another 20-30 minutes, or until vegetables are tender. Note: I usually discard the bay leaves when I put in the vegetables, and add a new one. This just seems to intensify the flavor of the bay leaf. I also add an additional 2 cups water, so I can have more gravy in the end. I add additional seasonings when I do this. When vegetables are tender, remove the green pepper and bay leaf. Now prepare the dumplings.
To Make the Dumplings: In a large bowl, combine the flour, baking pwd, and salt. Cut in the shortening until mixture resembels coarse crumbs. Stir in the milk. Now bring the broth in the skillet back up to a slow boil, and drop the dumpling dough by spoonfuls onto the top of the meat and vegetables. Note: You really don't want the dumplings to be covered in the broth, so if it seems there is too much, remove some of it, and keep it hot in a separate saucepan, returning it once the dumplings are cooked through.
Cook the dumplings over medium heat uncovered, for 10 minutes, then cover the pan and cook for another 10 minutes, or until they are dry. Return the broth to the pan, if you removed any of it. return to a boil and thicken the broth for gravy, using a mixture of flour and cold water. Serve.
Salisbury Steak I
Printable Recipe
1 1/2 lbs hamburger
1/2 cup plain dry bread crumbs
1/2 tsp salt
1/4 tsp pepper
2 eggs
1 - 2 cans Campbells beef broth
Combine the hamburger, bread crumbs, salt, pepper, and eggs in a bowl until well mixed. Form into thin patties. Brown in a large skillet that has a cover, for 10 minutes or so. Add the beef broth and bring to a boil. Reduce heat, cover and cook for 10 minutes, or until no longer pink in the center. This might take up to 20 minutes.
Remove the patties from the broth, and thicken with a mixture of cornstarch and water. You'll need approximately 2 tbsp cold water and 2 tsp cornstarch - more, if you use 2 cans of broth.
1 1/2 lbs hamburger
1/2 cup plain dry bread crumbs
1/2 tsp salt
1/4 tsp pepper
2 eggs
1 - 2 cans Campbells beef broth
Combine the hamburger, bread crumbs, salt, pepper, and eggs in a bowl until well mixed. Form into thin patties. Brown in a large skillet that has a cover, for 10 minutes or so. Add the beef broth and bring to a boil. Reduce heat, cover and cook for 10 minutes, or until no longer pink in the center. This might take up to 20 minutes.
Remove the patties from the broth, and thicken with a mixture of cornstarch and water. You'll need approximately 2 tbsp cold water and 2 tsp cornstarch - more, if you use 2 cans of broth.
Oven Fried Chicken
Printable Recipe
This chicken is excellent!
1 pkg family pack chicken
1 cup flour
1 tsp salt
1 tsp paprika
1/2 tsp celery salt
1/4 tsp pepper
Combine flour, salt, paprika, celery salt and pepper. Coat chicken pieces in the seasoned flour, and brown in a heavy skillet in a bit of oil. Place browned chicken in a lightly greased 9 x 13" pan.
2 tbsp butter, melted
2 tbsp chicken broth or milk
Combine the butter and broth and pour over the chicken. Bake 350 degrees for 30-40 minutes, or until done. Turn once, halfway through baking time, to crisp evenly. Spoon juices over chicken a few times during baking. May add additional broth or milk, if needed during baking.
This chicken is excellent!
1 pkg family pack chicken
1 cup flour
1 tsp salt
1 tsp paprika
1/2 tsp celery salt
1/4 tsp pepper
Combine flour, salt, paprika, celery salt and pepper. Coat chicken pieces in the seasoned flour, and brown in a heavy skillet in a bit of oil. Place browned chicken in a lightly greased 9 x 13" pan.
2 tbsp butter, melted
2 tbsp chicken broth or milk
Combine the butter and broth and pour over the chicken. Bake 350 degrees for 30-40 minutes, or until done. Turn once, halfway through baking time, to crisp evenly. Spoon juices over chicken a few times during baking. May add additional broth or milk, if needed during baking.
Chicken Wings II
Printable Recipe
You might think that baby food is an odd ingredient in here, but it works! Perhaps you could use some apricot preserves instead, if you'd rather.
1 cup soy sauce
1 jar Jr. Apricots w/ tapioca (baby food)
1 cup brown sugar
1 tsp garlic pwd
1 family pack of chicken wings, cut up and tips discarded
Marinate chicken wings for 8 hours, or overnight. Bake chicken wings, in the marinade, for 2 hours at 350 degrees.
You might think that baby food is an odd ingredient in here, but it works! Perhaps you could use some apricot preserves instead, if you'd rather.
1 cup soy sauce
1 jar Jr. Apricots w/ tapioca (baby food)
1 cup brown sugar
1 tsp garlic pwd
1 family pack of chicken wings, cut up and tips discarded
Marinate chicken wings for 8 hours, or overnight. Bake chicken wings, in the marinade, for 2 hours at 350 degrees.
Chicken Wings I
Printable Recipe
1 cup sugar
1 cup water
3/4 cup soy sauce
1/2 tsp garlic pwd
1 tsp ginger
5 lbs chicken wings, cut and tips removed and discarded
Combine all of the ingredients in a saucepan and bring to a boil. Boil until sugar is dissolved. Place chicken in a greased 9 x 13" pan. Pour sauce over chicken and bake 350 degrees for 2 hours, turning halfway through baking time.
May want to bump up the temperature to 375 or 400 degrees during the last 10 - 15 minutes to caramelize.
1 cup sugar
1 cup water
3/4 cup soy sauce
1/2 tsp garlic pwd
1 tsp ginger
5 lbs chicken wings, cut and tips removed and discarded
Combine all of the ingredients in a saucepan and bring to a boil. Boil until sugar is dissolved. Place chicken in a greased 9 x 13" pan. Pour sauce over chicken and bake 350 degrees for 2 hours, turning halfway through baking time.
May want to bump up the temperature to 375 or 400 degrees during the last 10 - 15 minutes to caramelize.
Chicken Parmigiana
Printable Recipe
Please read through all of the notes that follow the recipe. These are just great. Serve with angel hair pasta, a tossed salad, and maybe some French bread on the side.
3-4 eggs, beaten
3/4 cup or more, dry, Italian bread crumbs
6 boneless, skinless chicken breasts
2 (16-oz) jars spaghetti sauce
8 oz mozzarella cheese, shredded or sliced
3/4 cup grated parmesan cheese (fresh is best)
Place beaten eggs in a shallow dish. Place bread crumbs in another shallow dish, or on a plate. Dip the chicken breasts first into the egg, and then coat entirely with the bread crumbs. Place on a rimmed cookie sheet sprayed with PAM and bake 350 degrees for 40 minutes, or until juices run clear.
Spray a 9 x 13" pan with PAM and pour one jar of the spaghetti sauce into the pan. Place the chicken pieces over the sauce, then pour other jar of sauce over the chicken. Sprinkle or layer the cheeses directly onto the chicken. Bake for another 20 minutes, or until cheese is melted and lightly browned.
Notes: Lightly pound the chicken to an even thickness inside a plastic bag, or between two sheets of plastic wrap.
Brine the chicken first, after you've pounded to an even thickness. This will make them moist.
To Brine the Chicken:
1/4 cup table salt
1/2 cup granulated or brown sugar
1 cup hot water
3 cups cold water
Dissolve the salt and sugar in the hot water in a very large bowl, or a 1-gallon sealable plastic bag. (It's ok if it doesn't dissolve completely.) Add the cold water and the chicken. Press out as much air as possible, if using a plastic bag, and seal. Refrigerate until fully seasoned, about 20 minutes. Do not marinate for more than 2 hours, or chicken will become rubbery. remove chicken from the brine and rinse very well, under cold, running water. Pat dry with paper towels and proceed with the recipe.
Please read through all of the notes that follow the recipe. These are just great. Serve with angel hair pasta, a tossed salad, and maybe some French bread on the side.
3-4 eggs, beaten
3/4 cup or more, dry, Italian bread crumbs
6 boneless, skinless chicken breasts
2 (16-oz) jars spaghetti sauce
8 oz mozzarella cheese, shredded or sliced
3/4 cup grated parmesan cheese (fresh is best)
Place beaten eggs in a shallow dish. Place bread crumbs in another shallow dish, or on a plate. Dip the chicken breasts first into the egg, and then coat entirely with the bread crumbs. Place on a rimmed cookie sheet sprayed with PAM and bake 350 degrees for 40 minutes, or until juices run clear.
Spray a 9 x 13" pan with PAM and pour one jar of the spaghetti sauce into the pan. Place the chicken pieces over the sauce, then pour other jar of sauce over the chicken. Sprinkle or layer the cheeses directly onto the chicken. Bake for another 20 minutes, or until cheese is melted and lightly browned.
Notes: Lightly pound the chicken to an even thickness inside a plastic bag, or between two sheets of plastic wrap.
Brine the chicken first, after you've pounded to an even thickness. This will make them moist.
To Brine the Chicken:
1/4 cup table salt
1/2 cup granulated or brown sugar
1 cup hot water
3 cups cold water
Dissolve the salt and sugar in the hot water in a very large bowl, or a 1-gallon sealable plastic bag. (It's ok if it doesn't dissolve completely.) Add the cold water and the chicken. Press out as much air as possible, if using a plastic bag, and seal. Refrigerate until fully seasoned, about 20 minutes. Do not marinate for more than 2 hours, or chicken will become rubbery. remove chicken from the brine and rinse very well, under cold, running water. Pat dry with paper towels and proceed with the recipe.
Fronies Chocolate Syrup
Printable Recipe
Excellent Sauce. Makes a small batch.
1 1/2 squares unsweetened chocolate
1 tbsp butter
1/2 cup light or dark corn syrup
1/2 cup sugar
1/4 cup whipping cream
pinch salt
1/2 tsp vanilla
Melt together the chocolate and butter. Add the corn syrup, sugar, whipping cream and salt. Bring to a boil and boil for one minute, stirring constantly. Add the vanilla, and mix well. Cool and store in the refrigerator.
Excellent Sauce. Makes a small batch.
1 1/2 squares unsweetened chocolate
1 tbsp butter
1/2 cup light or dark corn syrup
1/2 cup sugar
1/4 cup whipping cream
pinch salt
1/2 tsp vanilla
Melt together the chocolate and butter. Add the corn syrup, sugar, whipping cream and salt. Bring to a boil and boil for one minute, stirring constantly. Add the vanilla, and mix well. Cool and store in the refrigerator.
Fudge Sauce
Printable Recipe
We got this recipe from a friend of my mother's, many, many years ago. It's very good.
1 oz unsweetened chocolate
2 tbsp butter
1 cup sugar
1 (5-oz) can evaporated milk
1 tsp vanilla
Melt together the chocolate and butter over low heat. Stir in the sugar until well combined. Add the evaporated milk and increase the heat. Cook rapidly and bring to a rolling boil. Boil for 2 minutes, stirring constantly. Remove from heat and stir in the vanilla. Cool completely and store in the refrigerator.
We got this recipe from a friend of my mother's, many, many years ago. It's very good.
1 oz unsweetened chocolate
2 tbsp butter
1 cup sugar
1 (5-oz) can evaporated milk
1 tsp vanilla
Melt together the chocolate and butter over low heat. Stir in the sugar until well combined. Add the evaporated milk and increase the heat. Cook rapidly and bring to a rolling boil. Boil for 2 minutes, stirring constantly. Remove from heat and stir in the vanilla. Cool completely and store in the refrigerator.
Friday, August 15, 2008
Whole Jar of Peanut Butter Cookies
Printable Recipe
I got this recipe from Allrecipes.com. They're a softer cookie and make a lot! If you wish, you can flatten the dough balls criss-cross style, with the tines of a fork dipped in sugar or flour. I do not do this, as it is not necessary. They will flatten somewhat by themselves while they bake.
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 egg yolks
2 tsp vanilla
1 (18-oz) jar of peanut butter
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 - 1 1/2 cups milk chocolate chips
Cream the butter and sugars until light and fluffy. Add the eggs, egg yolk and vanilla. Beat well. cream in the peanut butter. In another bowl, stir together the flour, soda and salt. Stir into the creamed mixture, just until combined. Stir in the chocolate chips. Chill the dough for at least 2 hours, for easier handling (although it's no necessary).
Roll into balls and place on lightly greased cookie sheets. Bake 350 degrees for 12-15 minutes. Cookies should look dry on top. Allow to cool a few minutes on cookie sheets before removing to a rack to cool completely.
I got this recipe from Allrecipes.com. They're a softer cookie and make a lot! If you wish, you can flatten the dough balls criss-cross style, with the tines of a fork dipped in sugar or flour. I do not do this, as it is not necessary. They will flatten somewhat by themselves while they bake.
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 egg yolks
2 tsp vanilla
1 (18-oz) jar of peanut butter
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 - 1 1/2 cups milk chocolate chips
Cream the butter and sugars until light and fluffy. Add the eggs, egg yolk and vanilla. Beat well. cream in the peanut butter. In another bowl, stir together the flour, soda and salt. Stir into the creamed mixture, just until combined. Stir in the chocolate chips. Chill the dough for at least 2 hours, for easier handling (although it's no necessary).
Roll into balls and place on lightly greased cookie sheets. Bake 350 degrees for 12-15 minutes. Cookies should look dry on top. Allow to cool a few minutes on cookie sheets before removing to a rack to cool completely.
Snickerdoodles
Printable Recipe
1/2 cup shortening
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
Cinnamon/Sugar Mixture
2 tbsp sugar
2 tsp cinnamon
Cream the shortening and butter. Add the sugar and beat thoroughly. Add the eggs, one at a time, beating well after each addition. In a separate bowl, stir together the flour, cream of tartar, soda and salt. Stir into the creamed mixture. Roll dough into balls and roll into the cinnamon/sugar mixture. Place on ungreased cookie sheets. Bake 400 degrees for 8-10 minutes.
1/2 cup shortening
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
Cinnamon/Sugar Mixture
2 tbsp sugar
2 tsp cinnamon
Cream the shortening and butter. Add the sugar and beat thoroughly. Add the eggs, one at a time, beating well after each addition. In a separate bowl, stir together the flour, cream of tartar, soda and salt. Stir into the creamed mixture. Roll dough into balls and roll into the cinnamon/sugar mixture. Place on ungreased cookie sheets. Bake 400 degrees for 8-10 minutes.
Peanut Blossoms
Printable Recipe
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
2 tbsp milk
1 tsp vanilla
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
additional sugar to roll the dough balls in
chocolate kisses or chocolate stars
Cream the shortening and sugars until light and fluffy. Add the peanut butter and beat until smooth. Add the egg, milk and vanilla. Beat well. Stir in the flour, soda and salt. Roll into balls, then into the sugar. Place on ungreased cookie sheets.
Bake 375 degrees for 7-8 minutes, until they begin to brown around the edges. Remove from the oven and top each cookie with a chocolate kiss or star, pressing down gently while twisting slightly. Return to oven and bake and additional 2-5 minutes until golden brown. Do not overbake. Let sit on cookie sheet a few minutes, then cool thoroughly on a wire rack.
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
2 tbsp milk
1 tsp vanilla
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
additional sugar to roll the dough balls in
chocolate kisses or chocolate stars
Cream the shortening and sugars until light and fluffy. Add the peanut butter and beat until smooth. Add the egg, milk and vanilla. Beat well. Stir in the flour, soda and salt. Roll into balls, then into the sugar. Place on ungreased cookie sheets.
Bake 375 degrees for 7-8 minutes, until they begin to brown around the edges. Remove from the oven and top each cookie with a chocolate kiss or star, pressing down gently while twisting slightly. Return to oven and bake and additional 2-5 minutes until golden brown. Do not overbake. Let sit on cookie sheet a few minutes, then cool thoroughly on a wire rack.
Brown Eyed Susans
Printable Recipe
These thumbprint cookies are reminiscent of shortbread cookies. Not too sweet, they are a great addition to a platter of Christmas cookies.
Cookies
1 cup butter
3 tbsp sugar
1 tsp almond extract
2 cups flour
1/2 tsp salt
Cream the butter and sugar. Add the almond extract and beat well. Stir in the flour and salt. Roll into 1" balls. Place on ungreased cookie sheets. Make a thumbprint in the center of each dough ball. Bake 400 degrees for about 12 minutes, or until beginning to lightly brown around the edges. Let cool. Drop a little bit of frosting into the "well" of each cookie, made from your thumbprint. If desired, top the frosting off with a slivered, sliced or whole almond.
Frosting
1 cup pwd sugar
2 tbsp unsweetened cocoa pwd
2 tbsp hot water
1/2 tsp vanilla
Combine the ingredients and stir until smooth.
These thumbprint cookies are reminiscent of shortbread cookies. Not too sweet, they are a great addition to a platter of Christmas cookies.
Cookies
1 cup butter
3 tbsp sugar
1 tsp almond extract
2 cups flour
1/2 tsp salt
Cream the butter and sugar. Add the almond extract and beat well. Stir in the flour and salt. Roll into 1" balls. Place on ungreased cookie sheets. Make a thumbprint in the center of each dough ball. Bake 400 degrees for about 12 minutes, or until beginning to lightly brown around the edges. Let cool. Drop a little bit of frosting into the "well" of each cookie, made from your thumbprint. If desired, top the frosting off with a slivered, sliced or whole almond.
Frosting
1 cup pwd sugar
2 tbsp unsweetened cocoa pwd
2 tbsp hot water
1/2 tsp vanilla
Combine the ingredients and stir until smooth.
Carrot Cake
Printable Recipe
4 eggs
1 cup vegetable oil
1 cups sugar
1 cup brown sugar
3 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp baking pwd
3/4 tsp salt
3 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
3 cups shrd carrots
Frosting
1/2 cup butter, softened
1 (8-oz) pkg cream cheese, softened
4 cups pwd sugar
milk, if desired - enough to make it more spreadable
1 tsp vanilla
In a large bowl, beat together the eggs, oil, sugars and vanilla. In a separate bowl, combine the dry ingredients, stirring to combine well. Stir into the batter just until combined. Stir in the carrots. Pour into a greased 9 x 13" pan.
Bake 350 degrees for 40 - 50 minutes, or until a toothpick inserted in the center comes out clean. cool completely and frost.
To Make the Frosting: Beat the cream cheese until smooth. Add the butter and beat until smooth. Add the pwd sugar, milk if using, and vanilla. Beat until smooth. Frost the cooled cake.
4 eggs
1 cup vegetable oil
1 cups sugar
1 cup brown sugar
3 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp baking pwd
3/4 tsp salt
3 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
3 cups shrd carrots
Frosting
1/2 cup butter, softened
1 (8-oz) pkg cream cheese, softened
4 cups pwd sugar
milk, if desired - enough to make it more spreadable
1 tsp vanilla
In a large bowl, beat together the eggs, oil, sugars and vanilla. In a separate bowl, combine the dry ingredients, stirring to combine well. Stir into the batter just until combined. Stir in the carrots. Pour into a greased 9 x 13" pan.
Bake 350 degrees for 40 - 50 minutes, or until a toothpick inserted in the center comes out clean. cool completely and frost.
To Make the Frosting: Beat the cream cheese until smooth. Add the butter and beat until smooth. Add the pwd sugar, milk if using, and vanilla. Beat until smooth. Frost the cooled cake.
Reeces Peanut Butter Bars
Printable Recipe
1 1/2 cups peanut butter
1 3/4 cups pwd sugar
1 cup plus 2 tbsp brown sugar
4 tbsp butter, melted
Topping
1 cup milk chocolate chips
4 tbsp butter
Combine the peanut butter, pwd sugar, brown sugar and butter, mixing with an electric mixer. Pat into a buttered 9 x 13" pan.
Melt the chocolate chips and butter together. Stir until well combined and spread over peanut butter dough. Chill and cut into bars.
1 1/2 cups peanut butter
1 3/4 cups pwd sugar
1 cup plus 2 tbsp brown sugar
4 tbsp butter, melted
Topping
1 cup milk chocolate chips
4 tbsp butter
Combine the peanut butter, pwd sugar, brown sugar and butter, mixing with an electric mixer. Pat into a buttered 9 x 13" pan.
Melt the chocolate chips and butter together. Stir until well combined and spread over peanut butter dough. Chill and cut into bars.
Zucchini Bread
Printable Recipe
Makes 2 loaves
3 eggs
2 cups sugar
1 cup vegetable oil
3 tsp vanilla
2 cups shredded zucchini (leave the peels on)
3 cups flour
1 tsp baking soda
1 tsp baking pwd
1 tsp salt
3 tsp cinnamon
1/2 tsp nutmeg
Mix together the dry ingredients and set aside. In a large bowl, beat together the eggs, sugar, oil, vanilla and zucchini. stir in the dry ingredients. Pour into 2 greased loaf pans. Bake 350 degrees for 1 hour, or unti a toothpick inserted in the center comes out clean. cool in the pans for 10 minutes, the remove from pans and cool completely on a wire rack.
Makes 2 loaves
3 eggs
2 cups sugar
1 cup vegetable oil
3 tsp vanilla
2 cups shredded zucchini (leave the peels on)
3 cups flour
1 tsp baking soda
1 tsp baking pwd
1 tsp salt
3 tsp cinnamon
1/2 tsp nutmeg
Mix together the dry ingredients and set aside. In a large bowl, beat together the eggs, sugar, oil, vanilla and zucchini. stir in the dry ingredients. Pour into 2 greased loaf pans. Bake 350 degrees for 1 hour, or unti a toothpick inserted in the center comes out clean. cool in the pans for 10 minutes, the remove from pans and cool completely on a wire rack.
Overnight Coffee Cake
Printable Recipe
This recipe can be cut in half and baked in an 8 or 9" pan. You may prepare this the night before and refrigerate overnight, or may be prepared and baked right away.
Note: You really do need to use an electric mixer for this, so as to give it volume. It can be made stirring by hand if need be. It will taste the same, but the texture will just be more coarse.
Cake
2/3 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 cups flour
1 tsp baking soda
1 tsp baking pwd
1 tsp cinnamon
1/2 tsp salt
1 cup buttermilk
Note: If you would like this to taste more like a spice cake, add a splash of vanilla, and sprinkle in some extra cinnamon, and sprinkle in some ground cloves. Just do so to taste.
Combine all of the above ingredients in a large bowl and beat with an electric mixer on low speed until moistened. Then beat on medium-high speed for 3 minutes. Pour into a greased 9 x 13" pan.
Topping
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chpd nuts, optional
Combine the above and sprinkle over the cake batter. At this point, if you desire, you may cover and refrigerate overnight. (Otherwise, bake it right away.) In the morning, bake 350 degrees for 30-40 minutes or until a toothpick inserted in the center comes out clean, and cake is golden brown.
This recipe can be cut in half and baked in an 8 or 9" pan. You may prepare this the night before and refrigerate overnight, or may be prepared and baked right away.
Note: You really do need to use an electric mixer for this, so as to give it volume. It can be made stirring by hand if need be. It will taste the same, but the texture will just be more coarse.
Cake
2/3 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 cups flour
1 tsp baking soda
1 tsp baking pwd
1 tsp cinnamon
1/2 tsp salt
1 cup buttermilk
Note: If you would like this to taste more like a spice cake, add a splash of vanilla, and sprinkle in some extra cinnamon, and sprinkle in some ground cloves. Just do so to taste.
Combine all of the above ingredients in a large bowl and beat with an electric mixer on low speed until moistened. Then beat on medium-high speed for 3 minutes. Pour into a greased 9 x 13" pan.
Topping
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chpd nuts, optional
Combine the above and sprinkle over the cake batter. At this point, if you desire, you may cover and refrigerate overnight. (Otherwise, bake it right away.) In the morning, bake 350 degrees for 30-40 minutes or until a toothpick inserted in the center comes out clean, and cake is golden brown.
Mozzarella French Bread
Printable Recipe
1 loaf French bread, cut in half, lengthwise
Mix together
1 cup butter, melted
1/4 cup vegetable oil
2 cups shredded Mozzarella cheese
1-2 tbsp chopped green onions
minced garlic to taste, if desired
Top each half with the above mixture and wrap each half, individually, loosely in foil. Bake 350 degrees for 20-25 minutes, until cheese is melted and lightly browned.
1 loaf French bread, cut in half, lengthwise
Mix together
1 cup butter, melted
1/4 cup vegetable oil
2 cups shredded Mozzarella cheese
1-2 tbsp chopped green onions
minced garlic to taste, if desired
Top each half with the above mixture and wrap each half, individually, loosely in foil. Bake 350 degrees for 20-25 minutes, until cheese is melted and lightly browned.
Buttermilk Pancakes
Printable Recipe
1 cup flour
1 tbsp sugar
1/2 tsp salt
1/2 tsp baking soda
1 egg
1 1/4 cups buttermilk
2 tbsp butter, melted
Mix together the dry ingredients and set aside. In another bowl, beat together the egg, buttermilk and butter. Stir in the dry ingredients, just until blended.
Prepare pancakes on a lightly oiled griddle or skillet. When bubbles appear, flip pancakes and cook until golden.
1 cup flour
1 tbsp sugar
1/2 tsp salt
1/2 tsp baking soda
1 egg
1 1/4 cups buttermilk
2 tbsp butter, melted
Mix together the dry ingredients and set aside. In another bowl, beat together the egg, buttermilk and butter. Stir in the dry ingredients, just until blended.
Prepare pancakes on a lightly oiled griddle or skillet. When bubbles appear, flip pancakes and cook until golden.
Raisin Bran Muffins
Printable Recipe
1 (15-oz) box Raisin Bran cereal
5 cups flour
3 cups sugar
5 tsp baking soda
2 tsp salt
4 eggs
1 cup oil
4 cups (1 quart) buttermilk
1 cup raisins (optional)
1 cup pecans (optional)
Mix together all of the ingredients in a very large bowl. Pour batter into paper-lined muffin pans. Bake 400 degrees for 15-20 minutes. Store unused batter in an airtight container for up to 6 weeks in the refrigerator, making muffins as needed.
1 (15-oz) box Raisin Bran cereal
5 cups flour
3 cups sugar
5 tsp baking soda
2 tsp salt
4 eggs
1 cup oil
4 cups (1 quart) buttermilk
1 cup raisins (optional)
1 cup pecans (optional)
Mix together all of the ingredients in a very large bowl. Pour batter into paper-lined muffin pans. Bake 400 degrees for 15-20 minutes. Store unused batter in an airtight container for up to 6 weeks in the refrigerator, making muffins as needed.
Bisquick Coffee cake
Printable Recipe
2 cups Bisquick
2/3 cup milk
2 tbsp sugar
1 egg
Mix together and spread in a greased 9" pan. Sprinkle with the topping. Bake 375 degrees for 18-22 minutes, or until set and golden brown.
Streusel Topping
2/3 cup Bisquick
2/3 cup brown sugar
1 tsp cinnamon
4 tbsp butter, softened
Mix together until crumbly
2 cups Bisquick
2/3 cup milk
2 tbsp sugar
1 egg
Mix together and spread in a greased 9" pan. Sprinkle with the topping. Bake 375 degrees for 18-22 minutes, or until set and golden brown.
Streusel Topping
2/3 cup Bisquick
2/3 cup brown sugar
1 tsp cinnamon
4 tbsp butter, softened
Mix together until crumbly
Pumpkin Spice Bread
Printable Recipe
Makes 2 loaves
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 (16-oz) can pumpkin puree
1/2 cup water
3 1/2 cups flour
2 tsp baking soda
1 tsp baking pwd
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp allspice
In a large bowl, combine the sugar, oil and eggs. Add the pumpkin puree and mix well. Combine the dry ingredients in a bowl, stirring to mix well. Add the dry ingredients to the pumpkin mixture alternately with the water. Pour into two greased 9 x 5 x 3" loaf pans. Bake 350 degrees for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, and then remove and cool on a wire rack to cool completely.
Makes 2 loaves
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 (16-oz) can pumpkin puree
1/2 cup water
3 1/2 cups flour
2 tsp baking soda
1 tsp baking pwd
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp allspice
In a large bowl, combine the sugar, oil and eggs. Add the pumpkin puree and mix well. Combine the dry ingredients in a bowl, stirring to mix well. Add the dry ingredients to the pumpkin mixture alternately with the water. Pour into two greased 9 x 5 x 3" loaf pans. Bake 350 degrees for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, and then remove and cool on a wire rack to cool completely.
Spiced Applesauce Bread
Printable Recipe
I found this recipe on Allrecipes.com. I made some changes. It is a very tasty, spicy quick bread.
Makes 1 loaf
1 1/2 cups applesauce
1/2 cup sugar
1/2 cup brown sugar
2 eggs
3 tbsp milk
2 cups flour
1 tsp baking soda
1/2 tsp baking pwd
1 rounded tsp cinnamon
1/2 rounded tsp nutmeg
1/2 rounded tsp allspice
1/4 tsp salt
In a large bowl, combine the applesauce, sugars, oil and eggs. In a separate bowl, combine all of the dry ingredients, stirring to mix well. Stir into the applesauce mixture, stirring just until combined. Pour batter into a greased 9 x 5" loaf pan. Bake 350 degrees for 1 hour, or until a toothpick inserted in the center comes out clean.
I found this recipe on Allrecipes.com. I made some changes. It is a very tasty, spicy quick bread.
Makes 1 loaf
1 1/2 cups applesauce
1/2 cup sugar
1/2 cup brown sugar
2 eggs
3 tbsp milk
2 cups flour
1 tsp baking soda
1/2 tsp baking pwd
1 rounded tsp cinnamon
1/2 rounded tsp nutmeg
1/2 rounded tsp allspice
1/4 tsp salt
In a large bowl, combine the applesauce, sugars, oil and eggs. In a separate bowl, combine all of the dry ingredients, stirring to mix well. Stir into the applesauce mixture, stirring just until combined. Pour batter into a greased 9 x 5" loaf pan. Bake 350 degrees for 1 hour, or until a toothpick inserted in the center comes out clean.
Seven Layer Bars
Printable Recipe
1/2 cup butter
1 cup graham cracker crumbs
1 cup coconut
1 cup butterscotch chips
1 cup chocolate chips
1 1/2 cups chpd nuts
1 (14-oz) can sweetened condensed milk
Melt the butter and add the graham cracker crumbs. Press into a greased 9 x 13" pan. Layer the rest of the ingredients in the order listed. Pour sweetened condensed milk over all. bake 350 degrees for 30 minutes. Cool and cut into bars.
1/2 cup butter
1 cup graham cracker crumbs
1 cup coconut
1 cup butterscotch chips
1 cup chocolate chips
1 1/2 cups chpd nuts
1 (14-oz) can sweetened condensed milk
Melt the butter and add the graham cracker crumbs. Press into a greased 9 x 13" pan. Layer the rest of the ingredients in the order listed. Pour sweetened condensed milk over all. bake 350 degrees for 30 minutes. Cool and cut into bars.
Scotcharoos
Printable Recipe
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
5 cups Special K cereal
In a large saucepan, melt the sugar and corny syrup together until bubbly. Remove from heat and stir in the peanut butter until well blended. Stir in the cereal and press into a greased 9 x 13" pan.
Frosting
1 cup milk chocolate chips
1 cup butterscotch chips
1/3 cup peanut butter
Melt together, stirring until smooth. Spread over the bars.
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
5 cups Special K cereal
In a large saucepan, melt the sugar and corny syrup together until bubbly. Remove from heat and stir in the peanut butter until well blended. Stir in the cereal and press into a greased 9 x 13" pan.
Frosting
1 cup milk chocolate chips
1 cup butterscotch chips
1/3 cup peanut butter
Melt together, stirring until smooth. Spread over the bars.
Old Fashioned Brownies with choice of 3 Different Frostings
Printable Recipe
You don't have to frost these brownies, but the there are three different frostings you can use, if you'd like. Each one is very good.
Brownies
2/3 cup butter
4 (1-oz) squares unsweetened chocolate
4 eggs
2 cups sugar
2 tsp vanilla
1 1/3 cups flour
1 tsp baking pwd (not soda)
1 tsp salt
Melt together the butter and chocolate in a saucepan, and set aside to cool. In a large bowl, beat the eggs with an electric mixer until frothy. Gradually add the sugar, beating until well blended and thick. Beat in the cooled chocolate and vanilla. Stir in the flour, baking pwd and salt just until combined. Spread in a greased 9 x 13" pan at 350 degrees for 25-35 minutes, or until set in the middle and browned around the edges. Cool completely on a wire rack . Serve either plain, or with one of the frostings that follows.
White Fudge Frosting
Chocolate Satin Frosting
Creme De Menthe Frosting with Chocolate Topping
You don't have to frost these brownies, but the there are three different frostings you can use, if you'd like. Each one is very good.
Brownies
2/3 cup butter
4 (1-oz) squares unsweetened chocolate
4 eggs
2 cups sugar
2 tsp vanilla
1 1/3 cups flour
1 tsp baking pwd (not soda)
1 tsp salt
Melt together the butter and chocolate in a saucepan, and set aside to cool. In a large bowl, beat the eggs with an electric mixer until frothy. Gradually add the sugar, beating until well blended and thick. Beat in the cooled chocolate and vanilla. Stir in the flour, baking pwd and salt just until combined. Spread in a greased 9 x 13" pan at 350 degrees for 25-35 minutes, or until set in the middle and browned around the edges. Cool completely on a wire rack . Serve either plain, or with one of the frostings that follows.
White Fudge Frosting
Chocolate Satin Frosting
Creme De Menthe Frosting with Chocolate Topping
Lemon Bars
Printable Recipe
Crust
1/2 cup butter, softened
1/4 cup pwd sugar
1 cup flour
Mix the above well, and pat into an 8" square pan. Bake at 350 degrees for about 15 minutes, or until lightly browned.
Filling
2 eggs, beaten
2 tbsp grated lemon zest and fresh lemon juice *Note: You will get about 1 Tbsp of zest and juice out of a good-sized lemon
1 cup sugar
2 tbsp flour
1/2 tsp baking powder
Combine all of the ingredients and beat well. Pour over partially baked crust and bake an additional 20-25 minutes until custard is set. Cool and frost.
Frosting
1 1/2 cups pwd sugar
2 tbsp butter, softened
1 tbsp milk
1 tsp vanilla extract (I use lemon extract, instead)
Beat until smooth.
Crust
1/2 cup butter, softened
1/4 cup pwd sugar
1 cup flour
Mix the above well, and pat into an 8" square pan. Bake at 350 degrees for about 15 minutes, or until lightly browned.
Filling
2 eggs, beaten
2 tbsp grated lemon zest and fresh lemon juice *Note: You will get about 1 Tbsp of zest and juice out of a good-sized lemon
1 cup sugar
2 tbsp flour
1/2 tsp baking powder
Combine all of the ingredients and beat well. Pour over partially baked crust and bake an additional 20-25 minutes until custard is set. Cool and frost.
Frosting
1 1/2 cups pwd sugar
2 tbsp butter, softened
1 tbsp milk
1 tsp vanilla extract (I use lemon extract, instead)
Beat until smooth.
English Toffee Bars
Printable Recipe
1 cup butter
1 cup brown sugar
1 egg yolk
1 tsp vanilla
1 1/2 cups flour
1 (12-oz) pkg milk chocolate chips
1/2 cup pecans
1/2 cup almonds
To toast the pecans and almonds
Spread them in a single layer on a cookie sheet. Bake in the oven at 350 degrees, stirring often. This will take 5-10 minutes. When they turn a golden brown, and you get a strong, nutty odor, they are done. It will seem like they are taking a long time, but once they start to brown, they brown very quickly. So watch carefully. Once they have cooled, place the nuts in a food processor or a blender and process until finely ground.
For the Bars
Cream the butter and sugar. Add the egg yolk and vanilla. Mix well. Stir in the flour. Pat into a greased 9 x 13" pan and bake 375 degrees for 15 minutes. Remove from oven and immediately sprinkle with the chocolate chips. Spread when melted. Sprinkle on the nuts. Cool and cut into bars.
1 cup butter
1 cup brown sugar
1 egg yolk
1 tsp vanilla
1 1/2 cups flour
1 (12-oz) pkg milk chocolate chips
1/2 cup pecans
1/2 cup almonds
To toast the pecans and almonds
Spread them in a single layer on a cookie sheet. Bake in the oven at 350 degrees, stirring often. This will take 5-10 minutes. When they turn a golden brown, and you get a strong, nutty odor, they are done. It will seem like they are taking a long time, but once they start to brown, they brown very quickly. So watch carefully. Once they have cooled, place the nuts in a food processor or a blender and process until finely ground.
For the Bars
Cream the butter and sugar. Add the egg yolk and vanilla. Mix well. Stir in the flour. Pat into a greased 9 x 13" pan and bake 375 degrees for 15 minutes. Remove from oven and immediately sprinkle with the chocolate chips. Spread when melted. Sprinkle on the nuts. Cool and cut into bars.
Double Delicious Bars
Printable Recipe
1/2 cup butter, melted
1 1/2 cups graham cracker crumbs
1 (14-oz) can sweetened condensed milk
1 (12-oz) pkg milk chocolate chips
1 cup peanut butter chips
Preheat oven to 350 degrees. Combine the butter and graham cracker crumbs and pat into a greased 9 x 13" pan. Pour the sweetened condensed milk over the crust. Sprinkle with the chocolate and peanut butter chips. Press down lightly. Bake 350 degrees for 25-30 minutes. Cool completely before cutting into bars.
1/2 cup butter, melted
1 1/2 cups graham cracker crumbs
1 (14-oz) can sweetened condensed milk
1 (12-oz) pkg milk chocolate chips
1 cup peanut butter chips
Preheat oven to 350 degrees. Combine the butter and graham cracker crumbs and pat into a greased 9 x 13" pan. Pour the sweetened condensed milk over the crust. Sprinkle with the chocolate and peanut butter chips. Press down lightly. Bake 350 degrees for 25-30 minutes. Cool completely before cutting into bars.
Crescent Roll Cheesecake Bars
Printable Recipe
2 (8-oz) containers crescent rolls
2 (8-oz) pkgs cream cheese, softened
1 cup sugar
1 tsp vanilla
1 egg white, beaten
1/2 cup granulated sugar
1 tsp cinnamon
1/2 cup chpd nuts, optional
Grease a 9 x 13" pan. Line the bottom with 1 container of the crescent rolls, pressing together the seams. Beat together the cream cheese, sugar and vanilla until smooth. Spread over the crescent rolls. Stretch the second container of crescent rolls over the cream cheese layer, and press together the seams. Brush the top with the beaten egg white. Combine the sugar and cinnamon along with the nuts, if using and sprinkle evenly on top. Bake 350 degrees for 30-35 minutes, until set and golden brown.
Store the bars in the refrigerator.
2 (8-oz) containers crescent rolls
2 (8-oz) pkgs cream cheese, softened
1 cup sugar
1 tsp vanilla
1 egg white, beaten
1/2 cup granulated sugar
1 tsp cinnamon
1/2 cup chpd nuts, optional
Grease a 9 x 13" pan. Line the bottom with 1 container of the crescent rolls, pressing together the seams. Beat together the cream cheese, sugar and vanilla until smooth. Spread over the crescent rolls. Stretch the second container of crescent rolls over the cream cheese layer, and press together the seams. Brush the top with the beaten egg white. Combine the sugar and cinnamon along with the nuts, if using and sprinkle evenly on top. Bake 350 degrees for 30-35 minutes, until set and golden brown.
Store the bars in the refrigerator.
Coconut Chocolate Chip Bars
Printable Recipe
These bars have a very buttery flavor. The dough spreads quite thin, but it will bake up nicely enough.
1/2 cup butter, softened (use real butter, do not use margarine)
2/3 cup granulated sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk chocolate chips
1 cup sweetened, shredded coconut
Cream the butter and sugar. Add the egg and vanilla. Beat in the flour, soda and salt. Stir in the chocolate chips and coconut. Spread in a greased 8" square baking pan. Bake 375 degrees for 15-20 minutes or until light golden brown. Do not overbake.
These bars have a very buttery flavor. The dough spreads quite thin, but it will bake up nicely enough.
1/2 cup butter, softened (use real butter, do not use margarine)
2/3 cup granulated sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk chocolate chips
1 cup sweetened, shredded coconut
Cream the butter and sugar. Add the egg and vanilla. Beat in the flour, soda and salt. Stir in the chocolate chips and coconut. Spread in a greased 8" square baking pan. Bake 375 degrees for 15-20 minutes or until light golden brown. Do not overbake.